Dec-Jan ’17
Hammer Food & Beverage Business Review
97
R
SINCE 1963
June-July ’17
Hammer Food & Beverage Business Review
1
EDIT ORIA L
Publisher cum Editor Rajneesh Sharma rajneeshhammer@gmail.com
Associate Editor Swarnendu Biswas
F
ine dining is gaining currency in India, the reasons for which can be found in significant increases in disposable incomes in select but sizeable pockets of urban Indian society during the last decadeand-a-half, growing incidences of overseas travel among Indians, the growing exposure to Internet and television in urban India during the recent years, and the increased inclination among a sizeable section of urban Indians to get a memorable experience from their dining out; experience that goes much beyond decent food and decent ambience. Fine dining in urban India has lost its elitist tag. In this issue, we have covered the rising popularity of fine dining in the Indian food service industry. The issue also explores the differences between fine dining and casual dining, and the target clientele for fine dining restaurants in India. The future scenario for the fine dine outlets in India is also being touched upon. One of the segments of the evolving Indian food & beverage industry that shows huge promise is the kids’ food market. Our country’s huge infant population, growing urbanisation, increasing disposable incomes and significant numbers of working women have all together contributed towards an impressive demand for the market of kids’ food. The Business Story probes into the baby food and children’s food markets in India which are having huge potential for new entrepreneurs to make foray in. Packaging issues and the essential nutritional requirements for kids' food products are also being presented here. Vegetarian diet is not only more healthy, but it is also sustainable for the planet. With the trend of vegetarianism gaining momentum in India, our food service industry should seize the opportunity by coming up with more vegetarian restaurants. The health benefits of a vegetarian diet, the latent environmental perils for a meat-based diet, and the topic of vegetarian and vegan restaurants are being discussed in our Feature section. The evolving trend of flexitarianism is also being covered briefly. The impressive market of juice bars in India, the drawbacks of pesticide loaded agriculture and the benefits of organic food, the fascinating flavours of South Africa, the exhaustive information on dishwashers, the possibility of dangers involved in handling liquid nitrogen, are some of the other important topics discussed in this issue. We hope our endeavours to create a quality issue would find appreciation among our esteemed readers.
2
Resident Editor Sharmila Chand (Delhi) Ashok Malkani (Mumbai) Layout & Design Hari Kumar. V Abhishek Singh Rathore Production Assistant Mamta Sharma Advertising Sales Delhi: Debabrata Nath, Sumesh Sharma Director Sales Sanjay Anand Mobile: +91 9811136837 Director Operations Rajat Taneja Mobile: +91 9810315463 Editorial & Advertising Offices: Delhi: Hammer Publishers Pvt. Ltd. 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi-110008 Phone: 91-11-45084903, 45093486, 25704103 Mumbai: Hammer Publishers Pvt. Ltd. 105, 1st Floor, Aarpee Centre, Gufic Compound, 11th Road, MIDC, Near Tunga Paradise, Andheri (E), Mumbai-400093 Ph.: 022-28395833 Telefax: 022-28388947
Website: www.fbrmag.com E-mail: info@hammer.co.in © 2017 Hammer Publishers Pvt. Ltd. No part of the publication may be reproduced, stored in retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior written permission of the publisher. Hammer Food & Beverage Business Review is a bi-monthly magazine, printed, edited, owned and published by Rajneesh Sharma from 302, Himgiri Apartments, J-Block, Vikaspuri, New Delhi. Printed at Swan Press, B-71, Naraina Industrial Area, Phase-II, New Delhi-110 028. Editorial Policy: Editorial emphasis in Hammer Food & Beverage Business Review magazine is on educational & informational material specifically designed to assist those responsible for managing institutional food & beverage business. Articles are welcome and will be published on the sole discretion of the editor. Disclaimer: The editor and publisher believes that all information contained in this publication are correct at the time of publishing. Content published not necessarily are the opinion or view of the editor and publisher. Editor and publisher declines any responsibility for any action taken based on the information contained in this publication, including liability for error or omission. Annual subscription rate within India is Rs. 450 and for overseas it is US $110, for surface mail. Single issue is available for Rs. 90 in India and US $25 for overseas. Cheques are payable to Hammer Publishers Pvt. Ltd.
Hammer Food & Beverage Business Review
June-July ’17
Contents J U N E - J U LY 2 01 7
Cover Story
32
Departments
Fine Dine to the Fore
Business
38
Event 04
Kids' Food Market Shows Huge Promise News 14
Feature
44
Needs More Vegetarian Restaurants
Bakery
Report 28 48 Profile 50
Satiating the Sweet Cravings
Agri
52
Restaurant Review
62
Chef Voice
64
The Organic Benefits
Beverage
56
Juicy Business Operations 70
Theme cuisine
60
Fascinating Flavours from South Africa
design
Health 84 66
The Right Furniture for the Restaurant
June-July ’17
Hammer Food & Beverage Business Review
Product Preview
88
3
event
SIAL China 2017 Records 31 Percent
Increase in Visitors
S
IAL China 2017 concluded at Shanghai New International Expo Center on 19th May with a record number of visitors and exhibitors. Altogether, 3,200 exhibitors — an increase of 10 percent compared to 2016 — presented their latest products and food trends from 67 countries all over the world, attracting 101,134 professionals, which is 31 percent more as compared with last year’s edition of the show. This year’s SIAL China took place at 13 halls spanning 149,500 square meter: an increase of 18 percent space as compared to 2016. On 17th May, a delegation of ministers (from Argentina, Australia, Czech, Hungary, Lithuania, Russia, and Uruguay), ambassadors, consuls and trade officers participated at the Opening Ceremony of SIAL China 2017. As the Guest Country of Honor, Argentina’s pavilions covered more than 1,200 sqm at E3 and E7, showcasing products that will receive increased exposure to Chinese and international professional visitors. China is the second largest export market for Argentine agricultural products, and SIAL China has witnessed strong interest in Argentine products at prior exhibitions. On 18th May, Mauricio Macri, President of Argentina came to visit SIAL China. On the same day, Argentine exhibitors and SIAL China’s BAB service platform signed an agreement which would enable 5,000 tonnes of Argentine beef to be exported to China in the near future.
SIAL China Events Innovation The jewel in the crown of SIAL Network — SIAL Innovation — took off its veil from day one. A total of 212 innovative products, selected by an independent jury, were displayed. Out of them, 10 were further rated as the finalist products for their contributions to innovate pleasure, health, convenience and ethics for food product. These 10 products all touched on developments, which are of importance to the Asian food industry. This year, the Gold Award went to SAPMER from Mauritius for its Sashimi Tuna Filet; the Silver Award was awarded to San Remo from Australia for its San Remo Pulse Pasta Spaghetti; and the Bronze Award went to SILK from China for its Silk Original Skinned Walnut. La Cuisine Top Chefs Invitational Competition La Cuisine attracted eight teams from Korea, Malaysia, Spain, Beijing, Dalian, Shanghai, Taiwan and Xiamen to compete for the championship. Each team consisted of three highly-skilled Chefs and was required to complete themed dishes on-site. After two rounds of multiple themes, the Taiwan team triumphed over all the other teams and won the honour of ‘Top Chef’ with great acclaim. Retail & Hospitality Forum The retail & hospitality Forum sparkled with the intuitive insights and accurate analysis shared by all-star speakers. The world’s largest online and mobile marketplace, Alibaba, XTC World Innovation, consultants and experts from PWC, Euro Monitor, Marine Stewardship Council and
4
many more delivered speeches on the latest hot topics including food sustainability, import and export policy, food innovation, e-commerce and market trends.
World Tour In the 2017 edition, partnered with Nielsen, World Tour helped all the exhibitors and visitors to understand the specific characteristics of the food market by geographic area. 27 billboards featured confidence index and the information to define the retail strategies. Wine Innovation Forum As soon as the first speaker opened the forum on 17th May, this event became the spotlight in the wine sector. Tim Wildman MW (Masters of Wine) joined this year again as the Keynote Speaker and led a starstudded line-up including Barry Dick MW, Sommelier Nikhil Agarwal and many more. Besides introducing wines from Australia, China, France, Germany, India, the US and Spain, the 2017 edition also discussed and shared thoughts and ideas about building up wine supply chain. Best Buy China Competition In partnership with WINE100, one of the most professional and influential wine rating agencies in China, Best Buy China Competition brought an effective platform to showcase exhibitors’ star products. This year, 40 exhibitors submitted their wines for Best Buy China Competition and seven Honor Awards were presented. Landmark Biorigo Another special highlight for SIAL China 2017 was the Landmark Biorigo Exhibition at E7 hall, where the famous Chinese and international special food, originating from protected destinations, were showcased. Unique Chinese and international brands, representing regional culture and history, could be found there for domestic and global visitors. Other events held at SIAL China 2017 included China National Specialty Tea Brewers Cup, the sixth edition of the Chocolate World exhibition, and the 5th edition of Seafood Fest – Right Seafood Right Wine. After SIAL Party On 18th May, after SIAL Party took place, over 400 VIP exhibitors and VIP buyers celebrated the great success of SIAL China. Next year, SIAL China will be held from 16th to 18th May 2018.
Hammer Food & Beverage Business Review
June-July ’17
June-July ’17
Winterhalter India Pvt Limited Plot No. 269, Sector 7, IMT Manesar 122050, Haryana. Hammer Food & Beverage Business Review Toll Free 18001035913 www.winterhalter.in info@winterhalter.in
5
event
Shanghai World of Packaging 2017 07-10 November 2017 at Shanghai New International Expo Centre, Shanghai, China
swop – A Unique Platform Offering Entire Value Chain of the Processing and Packaging Industry in China
T
he leading processing and packaging trade fair targeting not only China but the whole Asian region – Shanghai World of Packaging (swop) will be held at the Shanghai New International Expo Center during 7th-10th November 2017. Currently, the number of companies confirmed to exhibit at swop 2017 rose by 50 percent compared to the last edition of the show. MULTIVAC, HP, RPC, AOKI, HOARUF along with plenty of leading packaging related enterprises from overseas and domestic will present their latest machineries, technology and services during swop 2017. More than 30,000 visitors from the packaging, purchasing, engineering and other decision-making departments from end-user industries are expected to visit the show. Since the launch of visitor pre-registration, many established FMCG enterprises have registered for swop 2017, including Yum, Pepsi, Bright Dairy, Mengniu Dairy, Abbott, Unilever, COTY, Johnsons and Nivea. After joining interpackalliance in 2017, swop has benefited from sharing the global network and industrial resources of the world’s leading processing & packaging trade fair. Currently, swop has received substantial support from plenty of major processing & packaging industry associations worldwide including Flexible Packaging Europe (FPE), UCIMA (Italian Packaging Machinery Manufacturers' Association), VerbandDeutscherMaschinen und Anlagenbau (VDMA) etc. swop addresses the target groups of food, beverages, confectionery, baked goods, pharmaceuticals, cosmetics, non-food consumer goods and industrial products in key emerging markets. Domestic and regional manufacturers of processing and packaging machinery will receive a boost in their search for business, innovation and development opportunities through this show. swop is an excellent display and communication platform for the entire packaging industry. Regardless of whether you are a manufacturer of processing
6
and packaging machinery equipment or a supplier of packaging materials and products, swop 2017 will not only provide you with an immediate 'supply and demand' platform for the packaging market, but will also give you insights into future packaging trends.
SAVE FOOD The SAVE FOOD initiative from the partners Messe Düsseldorf, the Food and Agriculture Organization of the United Nations (FAO) and United Nations Environment Programme (UNEP), aims to reduce global food waste and losses. In order to do so, it promotes interdisciplinary dialogue and sparks debate with the goal of generating solutions, across the entire value chain 'from field to fork'. More than 850 leading global enterprises, organisations and research institutes have joined SAVE FOOD, such as BOSCH, Dow, Dupont, Tetra Pak, Siemens, etc. SAVE FOOD debuts in China during swop 2017 with a featured area and forum to share information with the public, especially with the suppliers of solid foods, liquid foods, fresh foods and agricultural products. The problems of food waste, extending the shelf life of food and preventing spoilage and damage during transportation will also be addressed. It has attracted many socially responsible suppliers with innovative skills in the packaging industry to attend, including MULTIVAC, Dupont,Berry Global, Danbell Equipment, TOMRA, Printpack, Beijing Lantsai, and Xiamen Changsu.
Upgraded 'FMCG Future Zone' The first swop built a successful area for 'Packaging Materials and Products' in cooperation with 'Packaging Family', a non-profit organization and community for packaging with more than 400 members. Compared with the 'Packaging Materials & Products Zone' of the last swop, this year’s 'FMCG Future Zone' will be three times as
Hammer Food & Beverage Business Review
large with a more distinctive theme. It is expected to attract more than 600 well-known manufacturers of various packaging materials and products, both domestically and abroad; covering plastics, metals, glass, paper products, wood products, printing ink and adhesives. These manufacturers will be exhibiting highquality products for FMCG users, creating a cross-boundary exchange platform and improving the brand competitiveness of manufacturers. At the same time, a high-end FMCG forum will be held to invite its end enterprise members to discuss hot topics in FMCG industries like food, beverage, daily care, cosmetics, pharmaceutical, etc.
innovationparc Th e o rg a n i s e rs w i l l a l s o i nt ro d u ce ‘innovationparc’, a unique area for the future development of innovative packaging. It will also showcase intelligent devices and solutions for the entire industry chain of innovative packaging. Exhibitors and visitors will come together to explore possibilities for the future of packaging innovation, both in ecological and economic terms.
Components for processing and packaging ‘components’ debuted as an exhibition parallel to interpack in 2014, and will now be introduced to swop 2017. The trade fair targets companies specialising in motors and drive technology, control and sensor technology, products for machine vision, handling technology, industrial software and communication as well as complete automation systems for packaging machines. It is also directed at manufacturers of machine parts, components, accessories and peripheral equipment and of components and auxiliaries for packaging means. For more information on swop by Messe Düsseldorf (Shanghai) Co. Ltd., please visit the official website www.swop-online.com
June-July ’17
June-July ’17
Hammer Food & Beverage Business Review
7
event
A Mega Food Expo of Grand Success
T
aipei Food Expo 2017 was held at Taiwan during 21st-24th June 2017, at Taipei World Trade Center Exhibition Hall 1 and Taipei Nangang Exhibition Center Hall1. This Super 5-in-1 Food Expo is regarded as one of the biggest food industry events in Asia. The annual event is an endeavour to link the entire food industry chain from top to bottom. The mega show had Taipei International Food Show, FoodTech and Pharmatech Taipei, Taipei Pack, Taipei International Hotel, Restaurant and Catering Show, and Taiwan International HALAL Expo within its ambit. The exhaustive product and services range of the 5-in-1 Food Expo included fresh fruits & vegetables, preserved fruits & vegetables, poultry, seafood, meat & processed meat products, edible oils, dairy products, frozen prepared food, canned food, baked food, biscuits, wine & liquour, coffee & tea, juice & soft drinks, ice-cream, condiments &
8
confectionery, and food media. Overall, Taipei Food Expo attracted 1717 exhibitors from 36 countries and regions, thereby making it the largest edition of the show till date. The exhibitors came across the world, which included US, Canada, Japan, South Korea, Europe, Central America and South America among other geographies. The five events together attracted 61,803 visitors, which included 53, 877 domestic visitors and 7, 926 international visitors. Out of the 7926 international visitors, 6677 were from Asia. The 5-in-1 Food Expo covered every part of Taiwan’s food industry supply chain, namely agriculture and aquaculture, refrigeration, processed food, food machinery, and packaging equipment. Here it deserves a mention that Taipei International Food Show, one of the events of the Taipei Food Expo, is a prominent stage for showcasing Taiwan’s agriculture, aquatic, frozen and processed food products as well as machinery and packaging equipment to worldwide markets. Taipei International Food Show featured pavilions from the Philippines, Taiwan, South Korea, Indonesia, Central America, Malaysia, Portugal, Poland, Belgium, Spain, Germany, Italy, Brazil, Canada, Honduras, Japan, Peru and the US. The Taiwan Pavilion had novel products to showcase like ginger black tea and prepackaged porcini mushroom risotto sauce. With ‘Good Foods in Taiwan’ as its motto, the Taiwan Pavilion was segmented
Hammer Food & Beverage Business Review
into three major exhibition areas: Brandname Agricultural Goods, Ten Major New Products, and Taiwanese Featured Products. The first area offered a window on Taiwanese companies, which are excelling in innovation; transforming themselves and creating a distinctive edge. The second one featured 10 innovative products selected through an intense competition among 56 food providers. Taiwanese Featured Products section displayed unique items characteristic of Taiwan, ranging from fresh and processed fruits, vegetables to tea leaves, seafood and meat. Central America’s vast variety of food from land and sea were available at the Central America Pavilion. Organised by Central America Trade Office, the pavilion hosted participants from six countries — Belize, the Dominion Republic, El Salvador, Guatemala, Honduras and Nicaragua. Their products on display included coffee, nuts, syrup, honey, juice, seafood, lobster, chocolate, corn, spices, wine, noni juice, noni coffee, and noni jelly among others. This edition of Taipei International Food Show featured 27 South Korean companies, selling over 400 traditional Korean food products, spices and other products. The South Korean pavilion not only had the authentic and safest food products, but also hosted live K-pop shows and live cooking demonstration. Due to the efforts of the Federation of Malaysian Manufacturers, for the first time, food companies from the two east Malaysian states of Sabah and Sarawak attended
June-July ’17
June-July ’17
Hammer Food & Beverage Business Review
9
event Food Taipei. From Sabah, Himi Agricultural & Biotech Co. presented Green Banana Flour and 100 percent homemade yogurt at the Malaysian Pavilion. From Sarawak, Hin Company Sdn. Bhd., MUSC Food Industries Sdn. Bhd., Foodtake Industries Sdn.Bhd., Nasrullah Catering and Sakti Food Industries Sdn. Bhd. brought authentic foodstuffs, including traditional coconut sugar, bird nests, Sarawak curry paste, coffee, tea and green chili among other products. High quality wine, acai drink and powder, guarana powder, propolis and honey, smoked cheese were some of the products that were being showcased in the Brazil pavilion. Caribbean appetisers, lobster tails, professionally cultivated cornflowers, assorted melons, were among the array of products showcased in the Honduras pavilion. Overall, from Spain’s renowned Iberian ham to Indonesia’s Javanese turmeric, and from Julie’s biscuits from Malaysia to ice-cream from Belgium to beef and pork from the US, the show presented a bewildering gamut of food products across the world, and it is expected that the mega show would have facilitated lots of food businesses across the globe by providing a comprehensive business platform. One of the highlights of the trade show was HALAL Taiwan or Taiwan International Halal Expo, an expo spotlighting halal food and product certification in Taiwan. For this year’s edition of the show, Indonesia, India, Turkey, China, Iran were among the countries who joined HALAL Taiwan. Covering food, other products as well as logistics services, the diverse expo demonstrated the effort Taiwanese manufacturers did put into developing the halal food export industry. The Asia 5-in-1 Food Expo also offered Taiwanese entrepreneurs the opportunity to find out more about halal certification from the nation’s experts. For a food product to be ‘Halal,’ which means permissible in Arabic, it is best to have no dog living at the factory that produces it, said Ishag Ma, who 20 years ago helped found Taiwan’s certification program for Halal products. Cleaning production machinery with hot water and not alcohol is also needed for Halal products. Scrubbing should be done with a brush that contains no animal bristles. “If you run a restaurant and you use an egg that is not washed, then it is not Halal,” Ma asserted. Smart Machinery Product Competition was being held at the Foodtech & Pharmatech Taipei Show. The competition was designed to evaluate expo manufacturers who have taken up the Productivity 4.0 initiative and showcased to international buyers Taiwan’s ability to adjust to swift market changes.
10
Some Important Exhibitors Yang Jenq Machinery Co.Ltd. was set up in 1972. The company is a food-making machinery manufacturer. Research and innovation are the two cornerstones of the company’s progress. In the traditional ethnic food area, Yang Jenq researched to come up with the latest Encrusting Machine and forming machine for traditional ethnic food, by combining advanced automation with low labour cost. Its main products include bakery machine, pastry making machine, Chinese food making machine, fast food & beverage machinery, encrusting machine, and food mixer. Taiwan-based Seven Castle Ent Co., Ltd. is a leading manufacturer of food processing machinery in the world. It provides high quality and reliable cooking mixers and food processing machines worldwide with friendly, professional and experienced service. ANKO Food Machine Co. Ltd. is a leading company in Taiwanese food industry, offering a wide range of equipment. Service and quality are the hallmarks of the company’s innovative products. Chin Ying Fa Mechanical Ind.Co., Ltd. is the manufacturer of food & beverage (fruit/vegetable) products. It also deals with instant noodles, canned food, canned mushroom, asparagus, bamboo, fish, meat. The company’s product range also includes beer making plants, and machines for distillery and brewery, high temperature & pressure auto sterilizing (potary) coolers, horizontal auto fried & boiling cookers, blending & storage tanks, two shafts vaccum mixer, high speed dissolve machine, vacuum fryer and microwave fiber. Taiwan-based Royal Family Food Co., Ltd. deals in biscuit, egg rolls, jelly, chocolate, candy, high fiber snacks, sugarfree snacks, rice crackers among others. In addition, the company also has a range of frozen snacks in its ambit. Jaw Feng Machinery Co., Ltd. is a manufacturer of vacuum packaging machinery, vacuum massage tumblers, and whole plant equipment for agricultural products and sea food. Based on the market orientation, the company has implemented standard production line systems to replace the traditional manual packing, which resulted in improved efficiency and productivity, and a great drop in cost. The company’s main products are packaging machinery, vacuum packing machine, sealing machine, thermoforming packaging machine, whole plant equipment for agricultural products and seafood, automatic trag sealer and vacuum tumblers.
Hammer Food & Beverage Business Review
June-July ’17
JAGGERY POWDER (CERTIFIED ORGANIC)
SWIZZLE STICKS Your fashion statement, sweeten your beverages like a connoisseur
Portion packs of liquid sugar with honey like sweetness ideal for cold beverages
Low Glycemic Index sugar cubes with natural cinnamon to complement the taste of tea and coffee
CASTER SUGAR Golden sugar with natural molasses; premium rich full-bodied taste
Large grain sugar with an aroma of molasses, dissolves slowly in each sip of coffee
Hygienic portion sugar of sparkling white sugar, ideal for table use
Superfine sugar ideal for a dusting & finish, fast dissolving & caramelises evenly
Wholesome panela sugar made with traditional techniques
TREACLE (CANE SYRUP) Viscous profile and concentrated sweetness for rich cane flavour in puddings & tarts
GOLDEN SYRUP Honey-like viscous syrup, for enhanced sweetness, faster caremelisation & even texture
Traditional sugar for everyday use, esp. recommended for mithais (sweetmeats)
Dust proof sugar cubes, very popular in Europe
Chemical-free gur (rapadura/ panela), healthy alternative to sugar
Rich cane flavour for full-flavoured recipes and coffee
Extra-large sugar crystals for prasad or topping on dishes
Portion sugar for table use; tool for your brand promotion
Quick- dissolving fine grain sugar, ideal for table use
BROWN SUGAR
Brightest & smoothest sugar for all cakes & icings
WHITE SUGAR
Dhampure Speciality Sugars Ltd. is an innovation-driven, special-application sugar manufacturer, having widest range of sugar products. Special-application sugars are tailor-made for each application by adjusting the grain size, intensity of cane flavor and moisture contents to produce a range of specialised sugar products. The range starts from extra fine Muscovado Sugar to bold crystals of Coffee Sugar; fine-grain ultra pure Pharma Sugar to pure and sparkling Candy Sugar; delicate cane flavors of Demerara Sugar and Golden syrup to rich cane-flavored Treacle. To win customer loyalty, making healthier and safer foods is the mantra of our manufacturing process. No chemicals, colors, bleaching agents such as phosphoric acid, formic acid, sulphur dioxide, flocculants, surfactants or viscosity modifiers are used while processing. Also, the processing is minimized to retain the natural micro-nutrients, vitamins and minerals of sugarcane in the final product. Our customer-centric organization caters to over 10,000 global customers worldwide. Our ISO 9001:2008 compliant and FSMS 22000:2005 and FSSAI certified facility, packs sugars in an assortment of packing sizes. We offer everything from small portion packs of 5gm eco-friendly sachets to large 1000 kg bulk institutional packs.
June-July ’17
Hammer Food & Beverage Business Review
11
event
The 35th AGM of HOTREMAI
T
h e 3 5 t h A n n u a l G e n e ra l B o d y Meeting of HOTREMAI (The Hotel & Restaurant Equipment Manufacturers’ Association of India) was held on 12th May 2017 at the India International Centre Annexe, New Delhi. Th e S e c reta ry of H OT R E M A I , A n i l Malhotra, thanked the members for their presence and requested Ajay Khanna, the President of HOTREMAI, to address the distinguished gathering.
Khanna informed the house that in pursuit of excellence, HOTREMAI was taking membership of apex industry associations e.g. FICCI, ASSOCHAM, PHD Chamber of Commerce, FHRAI, HAI, HRANI, etc. Khanna emphasised that with the suggestions and inputs received from the members, a memorandum would be drafted for these apex bodies, highlighting the problems being faced by the manufacturers/traders in the Indian hospitality industry due to the ambiguous / not manufacturer friendly policies of the Government. He was hopeful that by representing the association’s issues to the Government through the said organisations, HOTREMAI shall be able to get the desired result in the time to come. Anil Malhotra presented the report on the affairs and activities of the Executive Committee during the period 2016-17. The audited accounts for the preceding year was presented and adopted by the General Body
unanimously. Retention of the auditors and legal advisor were also ratified by the General Body. Other agenda items were taken up and discussed by the members. H i g h l i g h t i n g t h e f u t u re p l a n s fo r HOTREMAI, the Secretary emphasised that the association had decided to extend its activities beyond northern region. “In view of many expansion plans ahead, we wish to work in close co-ordination with the apex industry associations like FHRAI, FICCI, HRANI, etc. and thereby increase our potential to serve the hospitality community more actively in furtherance of the welfare and progress of our members in particular, and of the industry in general,” he noted. The Secretary urged the members to come out w i t h t h e p ro b l e m s fa ce d by them in manufacturing/ trading of their products along with suggestions in o rd e r to h ave m o re a n d more representation to these bodies. Malhotra apprised the House that as a matter of rule, after having completed its term of two years, the present Executive Committee had to retire and the process to elect a new EC for the next term (20172019) be followed. After the voting was over, the names of 15 elected members of the Executive Committee were announced by the Election Officer. The new office bearers of HOTREMAI for the term 2017-19 were elected in the 1st EC meeting following 35th AGM, which was held on 22nd May 2017 in HOTREMAI office. JK Khurana of the Venus Industries was elected as the new President of HOTREMAI, whereas Anil Malhotra from FCML was elected as the new Vice-President of the association. Nitin Kumar of Rans Technocrats was elected as the Secretary of HOTREMAI whereas Arvind Khanna of Interiors Inc. was elected as the Joint Secretary.
F&B Pro + Hospitality Expo 2017 3-5 August 2017 Dr. Mukherjee Indoor AC Stadium, Panaji, Goa, India www.trinityworld.biz
MIFB 2017 9-11 August 2017 Kuala Lumpur, Malaysia www.mifb.com.my
Hotelex Chengdu 2017 11-13 August 2017 Chengdu Century City Int’l Convention & Exhibition Center Chengdu,China http://www.hotelex.cn/
Hong Kong International Tea Fair 17-19 August 2017 Hong Kong Convention and Exhibition Center Hongkong www.hkteafair.com
Vitafoods Asia 5-6 September 2017 Expo & Convention Centre at Marina Bay Sands, Singapore http://www.vitafoodsasia.com
Asiafruit Logistica 2017 6-8 September 2017 AsiaWorld-Expo Hongkong www.asiafruitlogistica.com
Food & Hotel Thailand 2017 6-9 September 2017 Bangkok International Trade & Exhibition Centre (BITEC) Bangkok, Thailand www.foodhotelthailand.com
Hosfair 2017
Clearing the Air on GST In the recent past, the Executive Committee of HOTREMAI organised an interactive talk on GST by NK Gupta , Senior Executive Director — IDT & GST, in India International Centre. There the benefits, complications and implementations of GST issues were discussed. Gupta cleared the doubts raised by the members of HOTREMAI on GST through a question answer session. Furthermore, a brief discussion of three hours on GST was organised for the sake of the member companies to avoid further complications.
12
EVENTS’ CALENDER
Hammer Food & Beverage Business Review
8-10 September 2017 China Imports & Exports Fair Complex Guangzhou, China http://www.hosfair.com
June-July ’17
Since 1964 BASA
Pioneers in importing of Basa Fish in India, offering most premium quality Crystal White Fish.
SEAFOOD
Most Fresh and Premium quality of seafood available. All varieties like Lobsters, Crabs,Oysters, Mussels, Fresh Prawns and IQF Prawns (All Sizes) Indian & Imported are available .
POULTRY
Premium range of fresh and healthy poultry products, available in all cuts.
SUPPLY CHAIN
M.M. Fisheries offers comprehensive supply chain in northern India. It supplies to over 200 hotels, restaurants, caterers and banquets. Servicing the industry with best quality products on time, since last 50 years.
June-July ’17
Hammer Food & Beverage Business Review
13
Glenfiddich Launches Bartender Competition Single malt Scotch whisky brand Glenfiddich has announced the launch of the second season of the 'World’s Most Experimental Bartender' competition in India. The competition aims to recognise and reward individuals, who would collaborate with a master in another field like a musician, Chef, designer or artist to co-create a more surprising, unusual and inventive Glenfiddich drinking experience. The shortlisted finalists from India and around the world will be invited to an all-expenses-paid trip to the Glenfiddich Experimental Bartender Academy in Scotland. At the distillery, the participants will compete to win the priceless opportunity to bring their idea to life, supported by Glenfiddich. The winner will be awarded with the title of ‘The World’s Most Experimental Bartender.’ “With this global competition, Glenfiddich aims to create a platform for bartenders to explore, innovate and create more exciting drinking experiences for patrons,” said James Pennefather, Managing Director, William Grant & Sons India. William Grant & Sons distils some of the world’s leading brands of scotch whiskies including Glenfiddich and the The Balvenie range of handcrafted single malts. The Indian leg of the entries for the competition did close on 15th July 2017. A jury panel will shortlist ten best entries which would be announced in the third week of August. These short-listed participants will then be introduced to their respective collaborators for the final round of the competition. This will be followed by the India winner announcement on 10th September 2017.
BookMyShow Acquires Mumbai-based Burrp India’s largest online entertainment ticketing platform, BookMyShow has acquired Mumbai-based local food and restaurant recommendation engine Burrp, in an all cash deal from Network18. The acquisition includes transfer of Burrp’s key assets to BookMyShow, including employees and existing restaurant partnerships, an official statement said. Burrp was founded by Deep Ubhi and Anand Jain in 2006 and remains to be India’s oldest food tech company which helps people discover eating joints around them. It currently lists over 60,000 restaurants across 14 cities. In addition to listings, Burrp recently ventured into offer redemption and couponing, along with ticketing of F&B events. “Movie going in India is a social activity and food is an integral part of it. This is where Burrp fits in for us. We are excited to have Burrp on board and look forward to benefitting from its experience, technology and partnerships to offer a superior and comprehensive offering to our users,” said Mansi Vora, Head- Mergers & Acquisitions, BookMyShow. BookMyShow has been an early believer in the potential of food related offerings to enhance movie watching experience. It already offers its users the option to pre-book their F&B at cinemas while booking their movie tickets on its platform. BookMyShow also offers 'MyCoupons' — exclusive and free discount coupons which can be used at popular restaurants and cafes in the vicinity of the cinema a user is visiting. With a validity of two days (including the day of the movie show), a user can pick up to two free MyCoupons right after making the seat selection on BookMyShow and redeem at his/her preferred restaurant or café, by simply showing the received e-mail or SMS to avail fabulous discounts. This offering is now present in over 80 cities across India
14
Hammer Food & Beverage Business Review
June-July ’17
June-July ’17
Hammer Food & Beverage Business Review
15
Australian Food Brand ‘Patissez’ Enters Indian Market After causing a massive worldwide sensation with its signature shakes – the Freak Shakes — Australian bistro, Patissez, has formally joined hands with EljayInfratech, the master franchise, to enter the Indian market. Freak Shakes are milkshakes topped with ample desserts. Patissez is set to open its outlets in Jaipur, Mumbai, Delhi, Hyderabad, Bengaluru, Chennai, and other major cities of the country in the months to come, according to an official statement. Indian connoisseurs can expect freak shakes like the Pretzella, Muddy Pat, Bano Freak, Fruity Freak and so on, as well as savoury items like Freak Burgers, and Freakfast from Patissez outlets. “Patissez has been the pioneer of the Freak Shakes. We are thrilled to be associated with the brand and are keen on covering the length and the breadth of the country very soon,” said EljayInfratech’s partner Shreyas Asthana. “By the last quarter of 2018, Eljay aims to open Patissez outlets across major cities in the country,” Asthana added. “EljayInfratech, being the master franchise, is open to sub-franchisees who can be our trust points to establish Patissez’s legacy in the sub-continent,” A. Amit of EljayInfratech added.
Talk on Food Safety Awareness One of Delhi’s iconic bookstores, Oxford Bookstore, hosted on 16th June an interesting talk on 'Food Safety Awareness.' The session was conceptualised to discuss the diverse aspects of food safety and intended to provide solutions to various challenges towards having a safe and hygienic environment in the food industry. Speaking on the occasion, Saurabh Arora, who heads the testing laboratory and research business at Arbro and Auriga, deliberated on how the kind of food that we consume influences our health in a big way and affects our lifestyle in the long-run. “There are certain safe steps in food handling, cooking, and storage that are essential to prevent contamination and food-borne illnesses,” Arora pointed out. “Cleaning is obviously the basic. Besides, it is important that the raw food products must be separated from the rest to avoid spreading of germs,” Arora said, adding that food refrigeration is another important aspect of preservation, but “you must store the food at right temperature.” Chef Nishant Choubey, Corporate Chef at The Roseate, New Delhi, also shared that for the people in culinary business, there are some crucial factors to be considered for survival in the industry. According to Choubey, food hygiene is very important in catering establishments. It is important for Head Chefs/Catering managers and other personnel in key positions to deliver essential standards in consumer food safety. Training and routine inspections are also important to ensure that appropriate knowledge is acquired and effectively applied. “In a profession that handles cooking, culture of quality and cleanliness is very important. There are three factors to be considered: order, safety and health. Apart from being appetising, food must be safe and hygienic. Also, personal hygiene forms another crucial aspect,” he informed. The session also served as a great opportunity for all the attendees to have an insight into Food Safety and Standards Authority of India’s manner of operation as explained by Pawan Vats, Vice President at Auriga Research. The Food Safety and Standards Authority of India (FSSAI) implements and controls food quality processes so as to eliminate hazardous and toxic elements from the items of consumption. Food licensing, another important issue that involves the entire food industry, was also mooted upon at the session besides the specifics of food safety challenges.
16
Hammer Food & Beverage Business Review
June-July ’17
June-July ’17
Hammer Food & Beverage Business Review
17
Koldplay Introduces New Range of Flavours Mumbai-based brand Koldplay has introduced a range of all new ice-cream flavours, sundae combos and thick shake combos. Mandarin Chocolate, Peanut Butter Nutella, Honey Wasabi, Smoked Honey Almonds, Guava Chilli, Raspberry Sorbetto and Kiwi Sorbetto are some of the new flavours introduced at Koldplay outlets. Koldplay was founded in 2015 by Sudip Putatunda, an award-winning food scientist, and Dhananjay Talegeri. The Koldplay has a 15,000 sq. ft. central manufacturing facility that currently produces a wide variety of over 100 popular international and local flavours of rich and creamy ice-creams and ice-cream-based desserts. Koldplay now has six outlets in Mumbai, the latest being the one at Kamla Mills in Lower Parel, which was opened on 18th May. “For those who absolutely love to experiment with new flavours, we have come up with new sundaes with a combination of peanut butter nutella and hazel nut Madagascar brittle,” Koldplay said in a statement, adding that it had also introduced a special sundae — a mixture of white choco brownie, white chocolate chips and home grown cashews. “For those who prefer fruit flavours, we have the 'Verry Berry Sundae' or feel free to make your own sundae from our vast range of fruit ice-creams and sorbettos,” Koldplay added. Koldplay’s signature flavours include the hazel nut Madagascar Brittle, White Chocolate, and Mango Sorbetto.
Trent Hypermarket Opens First Store in Hyderabad In line with its strategy to focus and expand in strategic markets, Trent Hypermarket, a joint venture between Tata and British retailer Tesco, launched its first hypermarket store at Gachibowli, Hyderabad, on 23rd June. Star Hyper, a modern retail outlet spread over 22,000 sq. ft., offers customers a wide range of fresh fruits and vegetables, groceries, household supplies, apparel and more. The store will also have an extensive range of fresh meat, fish and chicken on display. Star Hyper has been designed with modern fixtures and amenities to provide customers a world-class shopping environment. Keeping customer convenience in mind, Star Hyper will offer store-to-home delivery service for all customers residing within 5 km. “We are extremely glad to launch our first store in Hyderabad. This is the second southern market that we have ventured into after Bangalore. It is in line with our strategy to focus and expand in strategic markets,” said Jamshed Daboo, MD, Trent Hypermarket. “At Star, we strongly believe in creating value for our customers by offering a range of good quality products at affordable price points. Our store will also offer a wide choice of fresh fruit and vegetables and a dedicated range of meat and fish, fulfilling our customer promise around freshness, variety and price,” Daboo added.
18
Hammer Food & Beverage Business Review
June-July ’17
June-July ’17
Hammer Food & Beverage Business Review
19
Modern Food Targets Rs. 1,000 Crore Revenue by 2021 Riding on its renewed focus on providing healthier food options, bread maker Modern Food Enterprises is aiming to increase its revenue to Rs. 1,000 crore by 2021, nearly a four-fold jump from its current earnings, a top company executive has said. Keeping in mind the evolving taste of consumers and their changing lifestyles, Modern Food, which has a legacy of over five decades in the country and is the pioneer of the organised bread sector in India, announced in June the relaunch of its iconic Modern brand with a focus on health and wellness breads category. “We have made a conscious decision to focus on the health and wellness segment during the relaunch phase,” said Aseem Soni, Chief Executive Officer & Board Member, Modern Food. “In terms of overall business perspective, we are looking at a 25 percent increase in revenue by FY18, and at a goal to grow revenue four-fold by FY2021 to Rs. 1,000 crore,” Soni added. “In this context, we plan to strengthen our presence in the states where we are already present, especially Maharashtra, Kerala, Tamil Nadu, Telangana, Karnataka and West Bengal; and expand our presence in white spaces in the North and West,” Soni added. In the Mumbai-Thane region, Modern currently has an estimated overall 15 percent market share, which the company is looking to increase to over 20 percent during the course of the next two quarters. The Mumbai-Thane region is one of the two most evolved markets in India, along with Delhi. Within Mumbai, the health & wellness sub-category accounts for 25 percent of the overall bread sales. As a leading industry player, Modern hopes to spearhead the development of this segment in the Mumbai-Thane region and across India, making more healthy, nutritious and tasty choices available to consumers. Here it deserves a mention that the Everstone Group, a leading South-east Asia and India focused private equity investor with approximately $4 billion assets under management, acquired Modern Food from Hindustan Unilever in 2016. Modern’s relaunch marks new brand positioning, new brand identity, contemporary packaging, and an enhanced portfolio of healthier products. The new portfolio features products such as 'Milk Plus' bread enriched with calcium; 'Hi-Fibre Brown' bread reinforced with premium wheat fibre; 100 percent whole-wheat bread; and new innovations such as 'Multigrain Superseed Bread,' which not only has superseed sprinkles on top but even whose flour is made of seven grains and contains Omega 3.
ITC to Sell Premium Fruits, Vegetables Aiming to take on existing retailers and new-age grocers such as Amazon Fresh, diversified consumer goods company ITC is all set to further expand its business universe with the sale of premium fruits and vegetables and pricey processed food products. In an interview to The Economic Times, ITC Group Head (Agri & IT Business) S Sivakumar said that the company was looking to build its Master Chef franchisee with processed, frozen foods, while fresh produce such as fruits and vegetables would be sold under a separate brand name. “By the next quarter, we plan to do fruits and vegetables. Each quarter, we will probably have a rollout, either processed, frozen or dehydrated. The idea is to have a series of products which can be laid on top of existing channels, in the cold chain, in stores, once the capacity is created,” Sivakumar said while announcing the company’s foray into frozen sea food segment with prawns. As per ITC’s fourth quarter results of the financial year 2016-17, the company’s agri business segment revenue shot up 10.8 percent on the back of supplies of imported wheat in the domestic market.
Goa 20
Sameer Gift Corner Mobile: 9823107394
Hammer Food & Beverage Business Review
June-July ’17
June-July ’17
Hammer Food & Beverage Business Review
21
Ne w s s c a n
GST May Affect Online Delivery of Food While the impact of the Goods and Services Tax (GST) regime on the restaurant business is far from clear at present, media reports suggest that it has already adversely affected online delivery business of small restaurants. Under the GST regime, billed as the biggest tax reform since Independence, e-commerce platforms will have to deduct tax collected at source (TCS) when they make payments to restaurants or vendors using their platform. This has the potential to prevent smaller restaurants with lower sales volume from going online, according to a Live Mint report. Under this arrangement, restaurants can get a refund for the TCS that they paid. But until that refund arrives, that amount of working capital would remain blocked for the restaurant, thereby affecting their day-to-day business, according to the report. But consumers may marginally benefit under the GST regime. At a standard rate of 18 percent under GST, a consumer will save around Rs. 55 on a transaction value of Rs. 2,200, according to an analysis by ClearTax, a technology company specialising on the ‘tax’ domain. Under the GST regime, which came into effect from 1st July, the rates of taxes are different for air-conditioned and non air-conditioned restaurants. The rates are also different for those serving alcohol and those that do not serve alcohol. Non-air conditioned roadside eateries that do not serve alcohol will charge tax at 12 percent. But non-air conditioned eateries serving alcohol will charge 18 percent. However, irrespective of air-conditioned restaurants serving alcohol or not, their tax rate under the GST regime will be 18 percent. According to a Ministry of Finance release, the Revenue Department got encouraging reports from the roadside dhabas and big restaurants as well as from kirana (grocery) shops to departmental stores, which had started getting accustomed to the new tax system. “Since 25th June 2017, 2.23 lakh new dealers have entered the GSTN (Goods and Services Network) system by filing draft applications,” the statement added. According to Varun Gupta, Founder & CEO of Clicktable, an online restaurant table reservation platform in India, "The implementation of GST in restaurant industry is a welcoming step as it will provide a level playing field to all the players in the food and beverages industry.”
Annual Hot Dog Festival The All American Diner located at India Habitat Centre in New Delhi opened its 15th annual Hot Dog Festival on 1st July. The menu for the two-month long festival includes Trio Pepper Mushroom Hot Dog, Jerk Chicken Dog, Mexican Hot Dog, Anchorage Dog, Grilled Veg Couscous Dog, and Blackened Cottage Cheese Dog. “We, at The All American Diner are extremely excited and are anticipating another successful year for the Hot Dog Festival. With each passing year we innovate and offer some new hot dogs to our diners. This year menu focuses on new palates, tastes and takes our guests on an interesting culinary feast,” said Rakesh Anand, Vice President, F&B, Habitat World, IHC. The festival will end on 31st August.
22
Hammer Food & Beverage Business Review
June-July ’17
June-July ’17
Hammer Food & Beverage Business Review
23
Ne w s s c a n
Punjab Passes Bill to Enable Highway Hotels Serve Alcohol With an aim to enable hotels, restaurants and other notified places near highways in the state to serve alcohol, the Punjab Assembly passed a bill on 23rd June. But in accordance with the Supreme Court’s direction issued in December last year, restriction on opening of liquor vends within 500 metres of highways would remain. The state Cabinet earlier approved a proposal to make necessary amendments in the Punjab Excise Act, 1914 which would remove hotels, restaurants and clubs from the restrictions on serving liquor within 500 metres of those roads. The Punjab Excise (Amendment) Bill, passed by the Assembly on the concluding day of its budget session, aims to ensure that hotels, restaurants, clubs and other notified places are allowed to serve alcohol only for consumption within their premises "to secure the livelihood" of a large segment of the state's population. However, only licensed vends, not located within 500 metres from the outer range of the national or state highway or a service lane of those roads, shall have the permission for sale of liquor. Moreover, liquor vends shall neither be directly visible nor accessible from highways.
www.tarinihygiene.in
UAE-based Just Falafel to Enter Indian Market Food & beverage franchise management company Yellow Tie Hospitality is set to bring for Indian foodies the UAE-based street food brand Just Falafel. With an initial investment of 3 million USD, Yellow Tie Hospitality,
which was instrumental in bringing America's Genuine Broaster Chicken to India, plans to open the first Just Falafel store in Mumbai and five more stores in other metro and tier-II cities. "We are excited to bring the celebrated street food brand from UAE to India,” said Karan Tanna, Founder and CEO, Yellow Tie Hospitality Management. “We at Yellow Tie not only facilitate these brands to enter India but also constantly work towards expanding them without undermining the quality and experience," Tanna added.
Tarini Hygiene (India)
Mfrs. & Suppliers of : Aroma Oil, & All Kinds of Housekeeping Products & Accessories Head Office: 67, New Four Story, Near R.G. Stone Hospital, Vishal Enclave, Rajouri Garden, New Delhi-110027 Ph.: 011 65455759 Mob.: +91-9910455759, +91-9910689246, +91-9711655759 Email : info@tarinihygiene.in | sales@tarinihygiene.in Web.: www.tarinihygiene.in Dealers Enquiries Solicited For Non Represented Areas
24
Hammer Food & Beverage Business Review
June-July ’17
June-July ’17
Hammer Food & Beverage Business Review
25
Ne w s s c a n
Coca-Cola, Partners to Invest $1.7 bn in India’s Agri Ecosystem Global beverage major The Coca-Cola Company said it, along with its bottling partners and its fruit suppliers and processors in India, would contribute over $1.7 billion in India’s agri ecosystem over the next five years. Close to $800 million of this contribution would be towards the procurement of processed fruit pulp and fruit concentrate for The Coca-Cola Company’s ever increasing portfolio of juice and juice drinks and carbonated drinks with juice products in India, and the remaining would be invested towards creating the required infrastructure. An estimated 200,000 farmers would benefit from this five year roadmap of sourcing fruit pulp and fruit concentrate derived out of 2.10 million tonnes of fruit, The Coca-Cola Company said in a statement on 5th June. It also announced the expansion of its juice product range with the launch of Minute Maid Pulpy Mosambi. Minute Maid Pulpy Mosambi will be available across India in 250 ml, 400 ml and 1 litre pack sizes; affordably priced at Rs. 20, Rs. 30 and Rs. 70 respectively. “We have already expanded our Minute Maid juice range from 1 variant in 2007 to 11 variants in 2017 and if we are to realise our portfolio ambitions of being a total beverage company, we must invest in the agri ecosystem. The launch of Minute Maid
26
Pulpy Mosambi marks the beginning of this transformational journey towards creating a sustainable circular economy with Indian fruits,” said T Krishnakumar, President, Coca-Cola India and Southwest Asia. “More than 1,800 MT of the mosambi fruit has already been sourced from Jalna in Maharashtra for the first phase of the Minute Maid Pulpy Mosambi production. The investments announced today by Coca-Cola will further catalyse economic growth and create new opportunities for farmers and local suppliers,” Krishnakumar added.
For Students and the Industry Th e o ry of Co o ke ry i s C h ef Pa r v i n d e r S . B a l i ’ s f o u r t h book. It is published by Oxford University Press. The book can be particularly helpful for students of Hunar se Rozgar food craft courses in hotel management as well as for students of XII standard, pursuing home science and cooking. Cate r i n g to t h e sy l l a b u s of National Council for Hotel Chef Parvinder S. Bali M a n a g e m e n t a n d Ca t e r i n g Technology, the book elaborates on the concepts of cookery, methods of cooking and various features of a professional kitchen. It also gives an overview of the origin of modern cookery, protective clothing and has chapters on salads, soups, eggs, meat, cheese and fish cooking. The book has been developed while keeping in mind the changing trends in modern kitchen. The book also brings in Chef Bali’s 24 years of experience with Oberoi Hotels & Resorts, in various capacities. This professional expertise percolates down through chapters in the form of ‘Chef Tips.’ Globalisation has changed the mindset of m a n y yo u n g s t e rs in India, who are now eager to pursue careers in hospitality. With many international chains coming to India, more and more job opportunities are seen to have been created in commercial kitchens. At the same time, there is shortage of skilled culinary professionals, in the Indian food service industry. In this context, an easy to read but comprehensive book like this can be very much helpful for students entering the Indian hospitality industry in general and the Indian food service industry in particular to gain some relevant knowledge. Succinctly, the book is expected to be popular among students and young professionals wanting to make a mark in the Indian hospitality industry, thereby catering to the industry needs.
Hammer Food & Beverage Business Review
June-July ’17
Work open, virtual, and connected
Digital workflow with Totally Integrated Automation Portal
The Totally Integrated Automation Portal (TIA Portal) increases flexibility for machine builders and plant operators through the use of digital workflows. With flexible cloud solutions, virtual commissioning using a digital twin, and open interfaces for greater connectivity, your workflows are open, virtual, and connected. That makes the TIA Portal the perfect gateway to automation in the Digital Enterprise. For more information, call us on 1800 209 1800 or visit us at www.siemens.com/tia-portal
siemens.com/tia-portal
June-July ’17
Hammer Food & Beverage Business Review
27
Total Hospitality Solutions Hospitality Equipment Imported Equipment
Dishwasher
Ice Cube Machine
Stone Pizza Oven
Chinese Range
4Burner Range
Bakery
Baking Oven
Dough Mixer
Dough Sheeter
Commercial Refrigeration
Bar Equipment
Manufacturers & Suppliers Commercial Gas Ranges < Bulk Cooking Cooker < Commercial Refrigeration < Food Preparation Table < Kitchen Exhausts < Display Counter <
NW-92, Vishnu Garden, New Delhi 110018 Tel. : +91-11-25982074 Mob.: 9810292312 Customer Care No. : +91 9899009992 Email : info@ravinderequipment.com
28
colours. White Gravy Base, Yellow Gravy Base, Tomato Makhani Gravy Base, Onion Tomato Gravy Base are included in the Sunbay range of products. Another of the company’s brand is Marimbula, which offers a diverse range of Indian & international gourmet syrups, sauces, toppings and concentrates. The products under Marimbula are all designed umbai-based Food Service India Pvt. to improve customer profits with the Ltd., a VKL Food Solutions enterprise, help of better concentration and yields. provides a comprehensive range of “Marimbula is the first & only Indian syrups solutions pertaining to food & beverages, brand with British Retail Consortium (BRC) for the HoReCa industry. certification,” conveyed Maratha. “We have a broad range of innovative “ We h av e a t e a m of C h efs t o food and beverage solutions with over u n d e rs t a n d u n i q u e re q u i re m e n t / s 250 products across cuisines and meal of our customers. Our Food Chefs/ co u rs es to c h o o s e f ro m . O u r h u g e Beverage Chefs visit customer’s kitchen/ development setup and R&D team ensure bar facility to understand fitment of innovative and quality products to our solution in customer’s setup. Products are customers. Our HoReCa specialised team demonstrated at customer facility to be with experienced F&B Chefs provide sure of fitment and integration. Once continual in-kitchen support and product solutions are finalised, the demos. We have more than 6000 Food Chef/Beverage Chef ensures HoReCa partners all over India training of the team for smooth benefiting from our services,” operations; ensuring perfect service proffered S K Maratha, President for diners,” Maratha elaborated – Food Service India Pvt. Ltd. further. The solutions provided Food Service India also by Food Service India facilitates in maintaining Pvt.Ltd. include both co n s i s te n cy i n ta s te, quality products and which can enhance the quality services. flow of repeat customers. One of the many “Our solutions brands of the company ensure consistency is Springburst, which of ingredient. There is a S K Maratha the company claims science behind every taste; can enhance the flavour once you fix the dosage of application, and taste of dishes across cuisines. the taste of your dish will remain same no Current solutions under the ambit of matter who makes it and in which season,” Springburst include Premium Aromatic explained Maratha. Mix, Aromatic Mix, Lime Seasoning, and Th e co m p a n y ca n a l s o h e l p a n Springburst Chicken Broth Powder. The entrepreneur planning to start a food ingredients for this product range are service outlet by designing her/his would derived from natural sources. be food service outlet’s menu. “If you are Another of the company’s brand is Sunbay, planning to start your dream food business, which endeavours to save standard do get in touch with us. Our expert Chefs will cooking time & resources while allowing discuss with you and understand your vision Chefs to focus on real value-addition on for your business. After understanding your their dishes. Sunbay products are packed vision, our Food Chef will help you design using Retort technology (developed by food menu and Beverage Chef will help NASA) to preserve freshness without using design your beverage menu,” pointed out preservatives. The products of Sunbay the seasoned professional. involve no preservatives and artificial Visit them at: www.foodserviceindia.com
M
Cooking Range
Brat Pan
Offering a Gamut of Food Service Solutions
Visit us at : www.ravinderequipment.com
Hammer Food & Beverage Business Review
June-July ’17
June-July â&#x20AC;&#x2122;17
Hammer Food & Beverage Business Review
29
APPOINTMENT Sunil Menon Sunil Menon has been appointed as the Executive Sous Chef of Four Points by Sheraton Hotel & Serviced Apartments, Pune. Chef Sunil began his career as a Brand Chef of Tablez – The Food Company (a sister concern of Lulu International). In his hospitality career spanning over 17 years, he had also worked as an Executive Chef of Oakwood Residence Prestige Whitefield Bangalore, India, a group of Oakwood Worldwide; as a Head Chef for Las Iguanas, Stratford, an authentic Latin American fine dining restaurant in Britain, and as a Sous Chef of Costa Pacifica, an Italian cruise liner based in Italy. At Four Points by Sheraton, Pune, Chef Sunil’s responsibilities involve menu development and maintaining updated and accurate costing of all dishes prepared and sold in the food and beverage operations.
Amit Prashant Chakraborti Courtyard by Marriott Pune Chakan recently appointed Amit Prashant Chakraborti as the Chef De Cuisine. An industry veteran having more than 10 years of experience, Chef Amit has had been associated with some of the best hotel brands in the country. In his new role, he would be responsible for supervising restaurant kitchen shift operations and for ensuring compliance with all food & beverage policies, standards and procedures. He would also play a key role in developing specific guidance and plans to prioritise, organise, and accomplish daily kitchen operations work, besides setting and supporting achievement of kitchen goals.
Zhang Xue Shi Chef Zhang Xue Shi has been appointed as Chinese Chef de Cuisine at the Cantonese kitchen at K3, the all-day dining restaurant at the 523-room JW Marriott New Delhi Aerocity. Fondly known as Chef Oliver, he comes with around 17 years of experience in handling kitchen operations and management. After intensive training in Chinese culinary arts from the Cooking School of Changping District in China, he began his career with Yidu Hotel in Beijing in 2000 and a year later moved on to Chuanbo Zhonggong Hotel. In 2002, Chef Oliver moved on to Grand Hyatt, Beijing where he gained rich experience of working at 'Made in China,' the signature Chinese restaurant of the hotel. For his sincerity and diligence at work, he was bestowed with the ‘Hyatt Star’ award. After spending nine enriching years in Beijing, he joined Hyatt
30
Regency Chennai in 2011, as the second in command of the Chinese restaurant. He conceptualised and executed various food festivals and showcased his rich culinary heritage at the hotel’s restaurants. Chef Oliver believes that constant innovation and keeping oneself abreast of latest culinary trends are the most important rules to excel in this profession. When not in kitchen, he likes to spend his time watching and/or playing football.
Sukanta Das JW Marriott New Delhi Aerocity has appointed Sukanta Das as the Executive Pastry Chef for Delhi Baking Company – the hotel's patisserie. Chef Sukanta comes with over 16 years of experience in handling kitchen operations and management. Chef Sukanta began his career in the year 2000 as an Industrial Trainee at Swosti Hotel, and moved on to join Renaissance Mumbai and Convention Centre Hotel and Lakeside Chalet, Mumbai — Marriott Executive Apartments in 2002 as a Culinary Associate in Pastry, and was promoted to Demi Chef de Partie in 2004. Later that year, he moved to Lemuria Resorts, Praslin, Seychelles as Demi Chef de Partie in Pastry and worked his way up to become Chef De Partie. Following this stint, he joined Shangri-la’s Barr al Jissah Resorts and Spa, Muscat during the pre-opening phase in 2005 as Chef de Partie and later became the Junior Sous Chef. After a period of two years, he shifted to Doha, Qatar where he worked in Grand Regency Hotel as an Assistant Pastry Chef. From 2008 – 2012, Chef Sukanta worked with Taj in Goa and Hyderabad as Pastry Chef. He shifted to New Delhi in 2012 and worked at Radisson Blu Plaza as the Executive Pastry Chef, where he was responsible for menu design, maintaining consistency of the products and setting up training programmes. He then moved to Shangri-la Eros Hotel, Delhi as the Executive Pastry Chef before joining JW Marriott New Delhi Aerocity.
Manuj Ralhan JW Marriott Bengaluru recently announced the appointment of Manuj Ralhan as the new Food and Beverage Director. Ralhan joins JW Marriott Bengaluru from The InterContinental Mumbai where he was the Executive Assistant Manager of Food and Beverage. In his new role, Ralhan will be responsible for focused and innovative strategy implementation in the F&B services and operations at JW Marriott Bengaluru. In a career spanning over 15 years, Ralhan has worked across various locations in India and overseas. He is specialised in pre-opening luxury city hotels & iconic resorts. Ralhan has had the opportunity to setup some of the finest restaurants and clubs in India. He is looked up to as a highly motivating mentor, and thrives on guiding and developing teams.
Hammer Food & Beverage Business Review
June-July ’17
R eport
Eating Walnuts May Positively Influence Appetite Hormones
R
esearchers have found that consuming food that contain polyunsaturated fats (PUFAs), such as walnuts, salmon and canola oil, may lead to favourable changes in appetite hormones associated with hunger and satiety among people between 18 and 35. "Appetite hormones play an important role in regulating how much we eat," said lead researcher Jamie Cooper of the University of Georgia in the US. "These findings tell us that eating food rich in PUFAs, like those found in walnuts, may favourably change appetite hormones so that we can feel fuller for longer," Cooper added. Specific hormones in the body help control appetite. Some hormones are responsible for signaling the body to eat, whereas others tell the body it is full, or satiated. Research is exploring how food products may reduce hunger or increase satiety by influencing these hormones. These types of hormonal changes could ultimately play a role in achieving optimal body weight. In this study, researchers looked at physiological hunger and satiety responses by measuring hormone changes, as well as subjective ratings by asking participants to indicate on a scale how hungry or full they were and how much they thought they could eat. Researchers enrolled 26 healthy men and women aged 18-35, who visited the laboratory for measurements and to receive their meals throughout the study. At the beginning of the study, participants were measured and they consumed test meals high in saturated fat. Researchers then placed the participants on a seven-day diet high in PUFAs or a control diet consisting of a typical American eating pattern.
June-July â&#x20AC;&#x2122;17
The PUFA-rich diet included whole foods such as walnuts, salmon, tuna, flaxseed oil, grapeseed oil, canola oil, and fish oil supplements. Study participants who consumed a diet high in PUFAs had a significant decrease in fasting ghrelin, a hormone that increases hunger, and a significant increase in peptide YY (PYY), a hormone that increases fullness or satiety, according to the findings published in the journal Nutrition. These types of hormone changes imply better appetite control. Walnuts are unique among nuts because they are primarily comprised of PUFAs, with 13 out of 18 grams of total fat per one ounce serving. In fact, walnuts are the only nut to contain a significant amount of plant-based omega-3 alpha-linolenic acid (ALA) that is 2.5 grams per one ounce.
Hammer Food & Beverage Business Review
31
C OV E R S TO R Y
Fine Dine to the Fore There is a global rise in the fine dining scene. It is no longer the domain of the elites and the royal class. The situation is similar in India. With the increasing disposable incomes and with the increasing number of nuclear families where both husband and wife are employed, there is a tendency among the people in urban India to splurge and partake meals which are sumptuous and delectable, in an enchanting atmosphere. Significant numbers of millennials in India, as all over the world, are becoming â&#x20AC;&#x2DC;foodies.â&#x20AC;&#x2122; Not only many of them are enjoying fine food but are also talking about it online. Ashok Malkani examines the fine dine scenario in the Indian context and also the reasons for its popularity. He also touches upon its future in the Indian food services industry.
32
Hammer Food & Beverage Business Review
June-July â&#x20AC;&#x2122;17
C OV E R S TO R Y
F
ine dining, both as a concept and reality, is gaining momentum in India. The fine and casual dining sector in the country is estimated to be about Rs 3,000 crore. Fine dine is no longer the prerogative of the aristocrats and the rich, like it was in the past. The global influence of fine dine has also filtered down to India. According to a recent NRAI report on food services in India, the fine dining is growing at a rate of 15 percent per annum. The increasing exposure to international lifestyles and cuisines, coupled with the changing standards of living, a growth in the number of nuclear families and rapid urbanisation, have all resulted in increasing number of people in India partaking meals in fine dine restaurants.
No Longer Elitist “A few years ago, dining in a fine dine restaurant or a Michelin-star restaurant, was a preserve of high society, but today it is no longer so,” affirmed Krishna Rao, F&B Manager, Corinthians Resort & Club Pune. “Today fine dine is no longer the prerogative of star hotels. You can have it in many stand-alone restaurants too.
June-July ’17
And, what is more, at these stand-alone restaurants fine dining is much more pocket-friendly as compared to star hotels,” added Rao. “Brilliant and personalised service, anticipation of guests’ needs, delicious food plated with perfection & pleasant and comfortable ambience are the ‘keys’ to fine dine,” Rao opined. “The trend is changing now. Michelin restaurant guests are not only those from the high strata of the society but include food enthusiasts and connoisseurs from middle and upper middle class who love to explore new places and try out new cuisines,” said Varun Kumar, F&B Manager, Holiday Inn Chennai OMR IT Expressway. “Nowadays even corporates prefer entertaining their guests in the most luxurious manner and they choose fine dining restaurants for the premium service and quality of food provided,” Kumar asserted. Shahrom Oshtori, Director of Food & Beverage at Sofitel Mumbai BKC is of the view that “Dining at a high-end restaurant or a luxury hotel is a revered experience, much like a weekend escape or something that an individual would like to pamper himself/herself and/or his or her family
Hammer Food & Beverage Business Review
with. Rising influence of the Internet has led to a greater exposure for available dining options and significant awareness of global luxury brands.” “Designing a memorable experience is a critical entity for fine dining restaurants and luxury hotels. For instance, we at Sofitel Mumbai BKC hosted a unique concept of ‘Dine in the Dark’ recently, where guests partook of a sumptuous six course meal relying completely on their other four senses,” Oshtori pointed out. “As the name suggests, fine dining is an indulgent, gourmet experience where diners are treated to high quality of food and service in an impeccable ambience. Unlike casual dining, the hallmarks of fine dining include comfort, great food, an elaborate range of alcoholic beverages, attentive and knowledgeable stewards and fine cutlery with an exorbitant price point,” elaborated Chef Anurudh Khanna, Executive Chef, Shangri-La Hotel, Bengaluru. “Fine dining is a very inviting concept which is perceived to be a preserve of the high society but it is not limited to them. With the growing economy and increase in the purchasing power, people in the middle income groups in India are also becoming the aspirants of such experience and
33
C OV E R S TO R Y
Shahrom Oshtori reserve going to fine dining outlets for a celebratory occasion,” Khanna expressed.
Reasons for Popularity The fine dining restaurants, due to their extra expenditure on maintaining the ambience, are normally more expensive than the casual dining ones. Why do people want to visit the Michelin star eating places instead of casual dine restaurants? Is the meal at these fine dining restaurants directly proportional to their cost? These are questions that plague a casual onlooker. The reasons for people opting for fine dine restaurants are varied. “Research has shown that while there are several factors which contribute to the demand for a fine dining experience, ambience and food are the key elements. The perception of guests is usually influenced by everything that allows them to feel comfortable and relish a cherishable meal,” averred Oshtori. “This demand for avant-garde cuisine has fuelled the growth of the fine dining industry. Nowadays there are a significant number of guests who are always in search
34
of superior culinary craftsmanship, including both global and authentic Indian regional cuisine; cooked with finesse,” Oshtori elaborated. “At Sofitel Mumbai BKC, we invite Chefs and host food festivals like the South African, Turkish, Sri Lankan and others, to introduce global cuisines to our guests,” he articulated. “I feel the popularity of high-end fine dining restaurants in the country is growing but it is growing slowly,” proffered Rao. Khanna believes that people are attracted to fine dining for several reasons. “Exciting food concepts and an elegant setting along with a comforting experience that goes beyond just satiating guests, are some of them. A perfect fine dining is all about the overall experience,” he stated. “Growing disposable incomes in the country is fuelling willingness amongst people to spend; even in India where people are by and large price-sensitive and seeking value for money. This is one of the key reasons behind the growth of fine dining restaurants in the country, apart from the fact that many Indians are now extensively travelling world over and developing a taste not just for newer cuisines but also for the superior quality of restaurant experience,” elaborated Khanna. Kumar is of the opinion that the most important element of any outing is the experience. “People get attracted to the experience that a fine dine place offers them,” said Kumar. “More and more Indians are now travelling around the globe. People gain knowledge of the different types of cuisines and dishes by travelling. This allows restaurants in India to come up with different ideas to share with guests and attract them,” averred Kumar. “The other important factor that I would
Hammer Food & Beverage Business Review
Krishna Rao say is influence of social media on us. If you notice, there are a good ratio of people who like to click their food images and share on Facebook, Instagram, Twitter or on other social media platforms. These people create an urge to explore in others,” opined Kumar.
Fine Dining vs Casual Dining “If one compares casual dine with fine dine, I would say that casual dining offers moderately priced food, casual atmosphere, and a quick table service. Additionally, it offers takeaway and home delivery. On the other hand, the fine dining market offers a gourmet experience, fine quality food, impeccable service and great ambience with services being carried out by highly trained professionals,” explained Oshtori. “In most fine dine restaurants the level of service and cuisine is top notch. Fine dine is an exclusive experience that warrants the highest quality of everything, be it food, beverages, upholstery or the cutlery. Many managements of fine dining restaurants also appoint reputed Master Chefs with rich gastronomy fame to ensure that guests truly enjoy the unique experience with them, making it worth every penny spent,” aired Khanna. “People’s preferences are actually as per their priority and mood. For example, a CEO of a company would prefer to go to a fine dine with her/his official guests and at the same time at a casual dining restaurant in shorts with her/his family. It is all about the different moods and experiences these different types of eating outlets provide. Both of which can suit the same clientele,” Oshtori analysed further. “Guests evaluate monetary value in exchange for a memorable experience. When investing in fine or casual dining, they evaluate in terms of location, hospitality,
June-July ’17
June-July â&#x20AC;&#x2122;17
Hammer Food & Beverage Business Review
35
C OV E R S TO R Y unique flavours in the meal and other factors. If they are satisfied with the attributes in their dining experience, they assess the monetary investment proportional to the level of excellence. However, this is a very subjective topic as food and value for money spent is dependent on an individual spender’s perception,” Oshtori offered. “People have different expectations for different occasions. They prefer casual atmosphere for regular catch up with friends or family, for get-togethers with colleagues and so on. However, when it comes to special occasions or celebrations they prefer fine dining restaurants to add the special touch to the event and make it a memory,” added Kumar. “Both dining concepts – casual and fine dine – can cater to the requirements and moods of the same guest at different occasions. While fine dining has an elegant, formal and calm atmosphere and is apt for special events, casual dining on the other hand is a eating out concept that caters to the day-to-day eating out habits of the guests,” pointed out Khanna. “As far as relative preferences towards fine dining and casual dining go, it is imperative for us to understand that for a guest, the choice is not one over the other. It is about the experience that they want to take away on a certain day,” Khanna asserted. “If the market of fine dine is to be compared with that of casual dining, one can say that the market of fine dine is very limited in India,” pointed out Rao. “Nowadays, the market in the hospitality industry is moving towards casual fine dining. Hence hospitality tycoons are converting fine dine outlets into casual fine dine outlets or starting a chain of casual fine dine restaurants,” Rao observed.
The Target Clientele Generally speaking, what is the target guest profile of fine dining restaurants in India? What is the average age of guests visiting fine dining outlets in India? “A large percentage of the guests who are attracted to fine dining belong to corporate business class. They often use fine dining outlets for meetings, entertaining high level delegates or important personalities, etc. Popularity of fine dining restaurants in India is majorly rising among this class or groups,” declared Rao. “The average age of fine diners in the country ranges between 25-35 where millennials have taken over with their urge
36
fine dining restaurants in the country. It ranges from youngsters dining with their loved ones to senior citizens dining with their families; businessmen having a meeting in fine dining outlets or having corporate team outings. Age is never a barrier to fine dining concept. It is the need, interest and pocket size that matters,” Kumar observed.
Future of Fine Dine in India
Varun Kumar to learn and want for quality,” declared Oshtori. “A section of today’s Indian youth is welltravelled and exposed to diverse cultures and they like to indulge in fine global cuisine and drink quality wines,” he added further. “The growing Indian economy has resulted in rising income levels for many Indians thus leading to an increase in disposable incomes and rise in discretionary spending in the economy. For the urban young Indians, eating out often forms the largest proportion of this spend,” Oshtori inferred. Khanna is more cautious. “There are two segments of guests in India who are primarily attracted towards fine dining. On the one hand are those who are in the age group of 40+, well-travelled; corporates or gourmet. These are well-travelled guests who also have the spending power and can appreciate such experiences. On the other hand are aspiring, upper middle class Indians in the age group of 25 -35 who are open to new culinary experiences. The only difference between the two groups would be their frequency in visiting fine dining outlets,” analysed Khanna. “We have different age groups visiting
Anurudh Khanna
Hammer Food & Beverage Business Review
With increasing urbanisation in India, the rise in disposable incomes among select but sizeable pockets of urban Indian society during the last decade-and-a-half, growing overseas travel among upwardly mobile Indians, what is the future of fine dine in India is a question that has been at the back of many a restaurateurs’ minds. “India is a budding market for fine dining and has a long way to go in terms of launching its own restaurant star classification. In India people prefer stand-alone casual dining restaurants as compared to fine dining restaurants, on a regular basis. Fine dining is approached only when there is a special occasion,” averred Kumar. “However, this will gradually change as the spending power of individuals is increasing and people’s interests in exploring culinary options is also on the rise in India,” Kumar maintained. “Extensive use of international gourmet ingredients in Indian cuisine for preparing delectable flavours is on a rise,” stated Oshtori. This trend would give a momentum to fine dining in India. “The discerning urban customers in India are more open to fine dine which has seen a huge thrust in the last few years. Having said that, the future of fine dining in the country is bright, and has more room for international brands to set shop,” pointed out Oshtori. “Fine dining in India still has a long way to go and is in a place that needs to be further explored by consumers and providers. Based on consumer trends and preferences that would develop over the next couple of years, providers of fine dining in the country would also have to explore innovative ways of taking such experiences to customers,” summed up Khanna. So we can summarise that the fine dining scenario in India shows lots of promise, but at the same time the scenario is in a developing stage, with potential of lots of new colours and creativity to emerge in the years to come. n
June-July ’17
June-July â&#x20AC;&#x2122;17
Hammer Food & Beverage Business Review
37
BUSINESS
Kids’ Food Market
Shows Huge Promise
The baby food market has impressive potential to grow in India. Our country's huge infant population, growing urbanisation, and significant numbers of working women have all contributed to the impressive demand for baby food in the country, during the recent years. In fact, the market for baby food across the globe is huge. Both the baby food and the children’s food markets have shown a continuous upward graph, thus making enterprising entrepreneurs eye the lucrative area avidly. Ashok Malkani takes a look at the expanding baby food and children’s food markets and also at the factors that must be taken into account by players aspiring to make their venture a success in these sensitive markets.
38
Hammer Food & Beverage Business Review
June-July ’17
BUSINESS
T
urn on the TV and one finds several ads directed at kids. A ketchup ad shows a field full of ripe tomatoes and the mother pouring ketchup from the bottle with the comment, “100% natural” while her daughter licks the sauce saying “yumm, tasty”. Yes, children are becoming the target audience for a great many foodstuffs as the manufacturers believe that children influence parents into buying their (manufacturers’) products. The food and beverage industry of India has, during the recent years, correctly perceived children and adolescents as an important market force. As a result, children are now the target of focused and specialised food marketing and advertising endeavours through the industry. Today, food and beverage industries are spending billions of rupees on marketing and advertising their products to children. Studies estimate that children between the ages of 6 and 11 spend an average of 28 hours a week watching television. The manufacturers of even milk-based baby food products have directed their attention not only to mothers but also to children. It is estimated that advertisers of food products
did spent Rs. 57,486 crore during 2016, in India. The market potential for babies’ food and children’s food is immense. The growth of working female population and increased urbanisation has resulted in mothers shifting attention from breast milk to alternative healthy and nutritional baby food products.
The Thriving Market of Baby Food Acco rd i n g to a re p o rt by TechSci Research titled ‘Global Baby Food Market By Product Type, By Point of Sale, By Age, By Region, Competition Forecast and Opportunities, 2012 – 2022’, which was published in March 2017, the global baby food market is forecast to surpass 82 billion USD by 2022. In 2016, milk formula segment garnered the largest market share in the global baby food market, and this trend is anticipated to continue during the forecast period. Moreover, in 2016, AsiaPacific dominated global baby food market, followed by Europe, North America, Middle-
East & Africa, and South America. Acco rd i n g to a Research and Markets report on Indian Baby Food Market, the Indian baby food market will grow at a CAGR of over 15 percent till 2017. The report adds that co m p a re d to ot h e r developing countries in Asia, the baby food market in India is small. It goes on to add that the market is dominated by unorganised sector and a large segment of this market comprises of non-organic baby food. There is, thus, ample scope for new players to come in with organic baby food in the country. In the recent past, Ken Research stated that the baby food market in India was witnessing rapid growth and was growing by 10-12 percent a year. The large population of infants in India, the huge numbers of working women in post-modern India along with rising health consciousness in the
Quality Hardware for Commercial Quality Hardware for Commercial Refrigeration and Cooling Equipments Equipments Refrigeration and Cooling
Telescopic SS Drawer Slides Pivot Spring Hinge Cooling with a warm touch, for the last 20 years Freeze Controls is offering Hardware Components for the refrigera on Industry, represen ng some of the world's leading brands and working with the Indian manufacturing Industry to collaborate and add value to their products. We offer : · Door Locks, Hinges for- Hinged doors both flush as well as overlap type · Drain Heaters, Door Heaters · Telescopic SS slides for Commercial Refrigera on Equipments
Freeze Controls (India) D-19, Ranjit Nagar Commercial Complex, Ranjit Nagar, New Delhi-110008 Phone : +91 11 45034975, Mobile: +91 98100 97151, Email: tarun_tarun@hotmail.com
June-July ’17
Hammer Food & Beverage Business Review
39
BUSINESS substitute for breast milk, while Cerelac and Farex are supplements for children of six months and above. Further, Cerelac is segmented into types for infants from six months to a year, and also for one-yearolds, two-year-olds, three-year-olds, and so on. In the segment of baby food it may be mentioned for the sake of new entrepreneurs that the emphasis is now being laid on developing more organic food which includes more ingredients that will provide high nutrition to babies. This is in response to an increasing awareness among parents of the necessity for nutritional food for their infants. Parents all over the globe are laying stress on organic food for their babies as they believe that it is more nutritious.
Packaging Issues urban Indian society have perhaps together contributed to the impressive growth of this market. Ankur Gupta, Head Marketing and Co m m u n i cat i o n s , Ke n Res e a rc h , h as declared that rapid urbanisation, growing population, increasing disposable income has led to the fast-paced growth in this industry. The rising sale of baby food is not just an Indian phenomenon, but it is a global happening as is witnessed from the table below: According to Euromonitor International, the biggest markets of baby food sales are China, the EU and the US, accounting for about 60 percent of the total. India is, at present, a small market. The chances for its growth are, therefore, immense.
Major Players For those who are keen to enter the baby food market in India, it may be added that the major baby food industry players in the country, at present, in alphabetic order include: • Abbot Nutrition
• Amul • Heinz • Mead Johnson Nutrition (India) Pvt. Ltd. • Nestle India Ltd. • Nutricia International Pvt. Ltd. • Raptakos, Brett & Co. Ltd. The milk-based baby food segment is expected to continue to dominate the Indian baby food market as it is considered to be the most convenient alternative to mother’s milk. That is probably the reason why, in the baby foods section, milk-based baby food has outperformed cereals in volume terms. The companies are keen to reach out to a vast segment of parents and children and are thus providing the consumers with a variety of options. Nestle has come up with numerous flavours; both wheat-based (Cerelac) and rice-based (Nestum). Several companies have segmented their products on the basis of age and need. Lactogen and Nan from Nestle, or Mama’s Best from Abbott Nutrition, are targeted at new-born as a
The rising sales of baby food products have encouraged the companies to take up new state-of-the-art packaging techniques to ensure that the products reaching the shelves are safe. The packaging is an essential feature as kids’ food squeezables, which are popular in the US and other places, and are making their way into the Indian market, have been found to have packaging that has raised safety concerns among parents. Usually brightly coloured with chunky graphics, these squeezables deliver delicious snacks of fruit, vegetables and yogurts. The squeezable food pouches, which are marketed as delights of the 21 st century childhood, have had the dubious distinction of being recalled in the US, at the instance of Food & Drug Administration, on several occasions. Once it was because of damage to spouts during manufacturing that could make small pieces break off and become a choking hazard. On another, it was because of manufacturing defect that could cause
Global Retail Sales of Baby Food (US $ billion)
2008
2012
2016
% Share in 2012
% CAGR 2007-2012
% CAGR 2012-2016
Baby Food Milk Formula Prepared Baby Food Dried Baby Food Other Baby Food
35.0 23.4 6.5 3.7 1.5
48.2 34.8 7.1 4.8 1.6
69.2 52.0 8.8 6.6 1.8
100.0 72.2 14.7 9.9 3.2
8.4 10.4 2.3 7.0 1.9
9.4 10.6 5.5 8.3 4.2
Note: Estimate/forecast from 2012
40
Source: Euromonitor International
Hammer Food & Beverage Business Review
June-July ’17
BUSINESS spoilage. On yet another occasion, a Canada-based company recalled a batch of apple and carrot baby food pouches, due to potential Clostridium botulinum contamination, which can cause sometimes life-threatening botulism. At one time, the pouches were called back as there was a possibility of swelling and leaking, giving rise to growth of bacteria. Defective packaging has proved to be a bane for baby food manufacturers and thus investment in research for innovative packaging methods and materials is one of the necessities for the baby food manufacturers. Besides the quality of packaging, its nutritional content, value for money, other factors which could positively influence the market for a baby food manufacturer in India include the variety of flavours offered by him/her, responsiveness of the babies to the taste of the manufacturer’s baby food product, promotion of the product, etc.
Diet for Children However, nutrition is of great importance not only in infants’ baby feed products but in food for children of all ages. The
market for children’s food is also showing huge potential in the country, and in this buoyant market children t h e m s e l ves a re ofte n t h e influencers towards purchasing of the products. And while parents have their way in purchasing food for infants, in the case of children who have passed their infancy, they often induce the parents into purchasing stuff that they have seen in advertisements. That is, as stated earlier, often the reason why advertisements for children’s food are often directed at children. Take the case of a TV advertisement where the camera pans in on several children having wide smiles on their faces, with the teacher, played by a famous Bollywood actress, sitting in the middle. The scene is a remote picturesque setting. And all are munching happily on Domino’s Pizza. This advert is typical of the marketing bombardment now filling TV screens and billboards in India The world’s big brands like McDonald’s, Dunkin’ Donuts, Subway, Pizza Hut, KFC, Coca-Cola, PepsiCo, et al aggressively tout their wares with the help of children. One can truly say that television
commercials are influencing children’s eating habits. According to a recent study, at least 54 percent Indian children watching commercials opted to buy fast food. Ironically, despite knowing that this habit could lead to health problems such as obesity and early onset of diabetes, neither the children were ready to change their habits, nor were their parents effectively intervening to curb them. The study, conducted by the Diabetes Foundation of India, states that children found eating fast food “in” and “fashionable” while their parents claimed that children “just don’t listen”. It is a known fact that for children, who do not always understand the health
We supply wide varieties of Imported and Indian Dairy products like Grana Padano, Parmigiano, Gouda, Edam, Feta, Brie, Camembert, Cheddar, Emmental, Mozzarella, Whipping Cream and all type of Italian and French Cheeses. We also offer varieties of Frozen Meat products.
uesobest
K-316/8, Lado Sarai, New Delhi - 110030 Phone: 011-41771687, Mobile: 8512834040, 8826368992 Email: sales.quesobest@gmail.com Web.: www.quesobest.com
June-July ’17
Hammer Food & Beverage Business Review
41
BUSINESS
consequences of their eating habits, junk food may appear especially appetising. But p a re nts w h o h ave b e e n a d v i s e d by dietitians are aware of the fact that regular consumption of fattening junk food by children can lead to complications like obesity, chronic illness, low self-esteem and even depression, as well as affecting how they perform in school and extracurricular activities. It is always advisable for the new entrepreneurs entering the India’s growing children’s food market to introduce not only tasty but also nutritious fare. But junk food is not the only malaise. Dr. Suvarna Pathak, Dietitian Coordinator at Nanavati Super Speciality Hospital, Mumbai, stated that parents were found to go easy on children’s diet. Her contention is that the children’s diet in urban India nowadays comprises of processed food like biscuits, sandwiches, noodles (both refined and fried), candies and chocolates. Excess of refined food and trans-fats in children's diet harms their physical development at an early age. She affirms that these days many children do not get proper vitamins and important nutritional constituents. This is also the reason there is an increase in cases of gastrointestinal problems and other gut-related issues among children in India, these days. For those entrepreneurs who are keen to cater to children by offering them food that is not only delectable to taste but also provide them with a well-balanced nutritional diet, thus serving the dual purpose of pleasing both the children as well as the parents, one may disclose that dietitians are of the opinion that such food must contain nutritional components like calcium, protein, iron and vitamins in healthy dosages.
42
Essential Nutritional Elements So even if you want to venture into fast food but are planning to target children and befriend their parents it is necessary that you ensure presence of nutritional elements in adequate dosages in your food, for their healthy growth. So what are the essential nutritional elements for children? Protein is one of them. Proteins are essential for a number of important functions including growth, brain development and healthy bones. Of the 20 amino acids – or building blocks that make proteins, children need to get 9 ‘essential amino acids’ from their food. Children also need carbohydrates. They are vital for active brains and growing muscles. All carbohydrates provide calories; however, the best carbohydrate choices also provide vitamins, minerals and fiber. While children require some fat to grow and develop, too much of any sort of fat is not healthy for their growth. Butter, spreads and oils not only play important roles in the taste and texture of the food but they are important as concentrated sources of energy for young children who are growing rapidly and are physically very active. Fats are also needed to facilitate the absorption of certain vitamins including vitamins A, D, E and K. Some fats are
Hammer Food & Beverage Business Review
essential in a child's diet for a healthy immune system and for normal brain function. These are omega-3 fats. Vitamin D is essential for promoting calcium absorption in the digestive system and maintaining adequate blood levels of calcium and phosphorus, which allows for normal bone mineralisation. Without sufficient vitamin D, bones can become thin and brittle. Calcium, potassium and fibre in right dosage also help in developing healthy children. Calcium is the most abundant mineral in the body, and it is essential to build strong bones, teeth, and muscle. About 99 percent of the body’s calcium is found in bones and teeth, where it is essential for their formation and maintenance. Potassium is a mineral that helps maintain water balance in the body’s cells. Water balance is important as it moves body fluids necessary for circulating blood throughout the body, helping kidneys remove waste from the body, and assisting nerve transactions that move muscles and cells. Fi b re p l ays a n i m p o rta nt ro l e i n supporting a healthy digestive system, and it helps keep the body's system clean and running smoothly. Plus, when combined with ample fluid intake, fibre helps move food through the digestive system and helps reduce the risk of constipation and other digestive disorders. If your food contains these nutritional elements in right dosages you could stress this fact in your advertisements. If the food is not only tasty but also contains some of these elements then a new entrepreneur, or an established one for that matter, would find that the food is appreciated not only by children but also by their parents. The children would gobble up the food if it is tasty and the parents would appreciate it if it contains nutritional elements. S o w h y n ot cat e r t o b ot h t h e i r sensibilities? Do that and you can be rest assured that you are on the path of business success. Remember the saying: We are what we eat? For the food business, especially for the kids’ food business, whether the kids belong to infancy or are on the verge of adolescence, there should be a new phrase: We are what we serve. If your food is delicious and nutritious at the same time, your chances of succeeding in the baby food business and children’s food business in today’s increasingly health conscious India, is quite bright. n
June-July ’17
June-July â&#x20AC;&#x2122;17
Hammer Food & Beverage Business Review
43
f e a ture
Needs More
Vegetarian Restaurants
By Swarnendu Biswas
A
wareness about vegetarianism is gaining currency in India, though in 2014, more than 70 percent Indians above 15 years of age were non-vegetarians. However, according to a nationwide survey conducted in 2014, whose findings were released in 2016 by the Registrar General of India (RGI), the numbers of non-vegetarians in India was expected to decline. This can be further substantiated by the fact that about a decade ago, the prevalence of non-vegetarianism in India was more than it is now. If the healthy trend persists the number of vegetarian population would significantly increase in India, a decade from now. The reason for this awareness towards the benefits of vegetarianism could be the growing health consciousness among a huge section of urban Indians during the recent years. In fact, vegetarianism is emerging as a pronounced trend in the western world. A research from Mintel, whose findings were published in 2014, did found that 12
44
percent of global food and drink products launched in 2013 carried a vegetarian claim, up from 6 percent in 2009. Further to this, according to the report, 2 percent of global food and drink launches carried a vegan claim in 2013, up from 1 percent in 2009. According to the same report, 12 percent of the UK adults followed a vegetarian or vegan diet.
Healthy Edge It may be argued that going for exclusively vegetarian diet is gaining global popularity primarily for personal health reasons, which may include the objective of having lower risk of obesity and heart disease, having lower risk of cancer, and attaining greater longevity. Vegetarian diet is often associated with lower cholesterol and lower blood pressure as compared to a nonvegetarian diet. Vegetarian diet may also lower the risk of cardiovascular disease. Acco rd i n g to t h e f i n d i n g s of t h e researchers from Loma Linda University in California, which came to light in 2015,
Hammer Food & Beverage Business Review
compared to 'non-vegetarians', 'vegetarians' had 19 percent lower risk for developing colon cancer and a 29 percent lower risk for developing rectal cancer. However, in this study about half of the population of the study was demarcated as non-vegetarians. The non-vegetarians were defined as people who consumed meat at least weekly. The other half of the population of the study was segmented into four groups. “They were semi-vegetarians who ate meat less than once a week; pesco-vegetarians who ate fish and seafood but avoided other meats; lacto-ovo vegetarians who avoided meat but ate eggs and/or dairy products; and vegans who avoided all meats, eggs and dairy,” explained Dr. Michael Orlich, the lead researcher of the study. So we can see in this study the ambit of vegetarian population was much wider than our popular perception of vegetarians. In India, anybody consuming fish or egg is generally considered non-vegetarian and here consuming dairy products among vegetarians is extremely common.
June-July ’17
Creating Kitchens with
Finest Equipments Best International Brands Under One Roof
Green Issues But all said and done, the health benefits of vegetarian diet are not the only factors in favour of going for vegetarianism. In the backdrop of incessant environmental degradation, sustainable lifestyles have garnered considerable mind and media share. Sustainable lifestyles also include sustainable eating. One of the ways the idea of sustainable eating can be fostered into reality is through the practice of vegetarianism or through abstinence of meat products, or at least through lesser consumption of meat than it is being done now. There is no denying the fact that vegetarianism can also positively influence the sustainability of the planet. It is simply because growing agricultural produce results in less carbon emissions and involves less usage of water on an average, as compared to raising of livestock. The plethora of meat eaters requires the continuous breeding and maintenance of a huge livestock population, which need huge amounts of land and water, and this livestock population produces huge quantities of waste. Methane from the ruminants’ digestive systems is a major source of the greenhouse gas emissions. Methane is about 30 times more powerful than carbon dioxide in terms of their capacity towards global warming. Unless the world switches to vegetarianism in a big way, or at least cuts down on its meat intake significantly, producing animal-based food for the growing global population can make greenhouse gas emissions cross the line of safety. There are other environmental issues too, which need to be considered. In fact, the huge livestock population often leads to deforestation, for growing of feed crops and grazing, and deforestation is one of the reasons for endangering our environment. It is alarming that more than two thirds of agricultural land across the globe is being used for animals’ grazing. It may sound unbelievable but like many unbelievable facts
Dishwasher
Blast-Chilling, Shock Freezing, Defrosting Machine
Bakery Convection Oven
Vacuum Packing Machine
Italian Stone Pizza Oven Blenders
Combioven
Complete In-House Fabrication Unit
Planetary Mixer
of Hospitality 32 Years Experience
Four Burner Range with Oven Baking Oven
Chinese Range
Teppanyaki grill
Under Counter Refrigerators
Lava Grill
Done Stone Pizza Oven
Kulfi Machine
ALLIED METAL WORKS
June-July ’17
Admn. Office : AJ-4C, Shalimar Bagh, Delhi-110088 Ph. : 27472155, Telefax : 011-27473455 Works : Plot No. E-23, Sector-3, D.S.I.D.C., Industrial Area, Bawana, Delhi - 110039 Phone : 9810159353, 9868235160, E-mail: allied@alliedmetworks.com Branch Office : P.No. 356 Saheed Nagar (Ground Floor) Bhubaneswar-751007 Mob. : 08338084868 Tel. : 0674-2542038 E-mail: alliancemerchant.bbsr@yahoo.in
Hammer Food & Beverage Business Review
45
Visit us at : www.alliedmetworks.com
f e a ture it is true that over the millennia millions of hectares of trees have been decimated to present meat before the forks. We can very well imagine what would be our fragile environmental situation be after say five decades, if the shift from meat eating population to vegetarian population doesn’t take place in a significant manner. Besides deforestation, the maintenance of huge numbers of livestock has effect on our water sources. According to an expert, production of one pound of beef requires almost thirty times more water than it is needed to produce one pound each of potato, wheat, maize and rice. Meat production is water-intensive. Worldwatch Institute noted in 2014 that "Agriculture uses about 70 percent of the world’s available freshwater, and one third of that is used to grow the grains fed to livestock. Beef is by far the most water-intensive of all meats." That is not all. According to FAO, globally, 108 million people in 2016 were reported to be facing crisis level food insecurity or worse. In a world facing severe food crisis, the fact that livestock population consumes majority of the crops of the world may sound shocking, but sadly it is true. And it is not surprising also for there are more than 56 billion animals raised across the globe each year for slaughter and consequently, for food; which is a number much more than the global population of humans. And the sustenance of these animals for slaughter needs huge amount of food.
The Industry Initiative The food service business of our country can play its role in addressing these abovementioned challenges to our environment and our future survival, by opening up more vegetarian and as well as vegan restaurants for the eating out crowd. And with the vegetarianism likely to gain market appeal in India in the near future, and with already significant vegetarian population in India, their ventures are most likely to be successful ones, provided of course, if their location, ambience, décor and food match the tastes of their target guest profile. The five-star hotels can also make it a practice to have one exclusively vegetarian restaurant in their ambit. Royal Vega restaurant of ITC Grand Chola, Chennai can
46
serve as a pertinent example in this regard. Royal Vega has a fine collection of signature vegetarian dishes from across India, and also presents the vegetarian repertoire from the Indian sub-continent and beyond. Some of the delectable offerings at the restaurant housed in the five-star hotel are Paneer Khasa, Marudhar Sangria Kofteh, Dal Adhav, Kishantil Aloo, Daal Maa, and Mangodi Mutta among others. Then there is the Country Inn & Suites By Carlson Sahibabad. The eating out options of the five-star property in Delhi-NCR offers only vegetarian dishes. More such praiseworthy initiatives are needed by our food service industry in the direction of vegetarianism. In order to convert many passionate lovers of non-vegetarian food like me to vegetarian dishes, the restaurant business in urban India should go beyond vegetable biryani and vegetable kebabs. They should bring to the forefront the many wonderful
dairy products and honey.
vegetarian specialties from India’s rich treasure-trove of regional cuisines, on the national platter. Some examples could be Aloo Posto and Mochar Ghonto from Bengal, Litti Chokha from Bihar, Sadya from Kerala and Pohay and Vada Pav from Maharasthra among others. There is every chance that timeless tastes of these and many more vegetarian dishes would soon waft from regional to national popularity through creative marketing endeavours. One can easily say that in the backdrtop of growing health and environmental consciousness, the time for more vegetarian restaurants in the fast evolving Indian food service industry is now. Besides vegetarianism, the idea of being vegan, that is a person who does not eat or use animal products, is also gaining foothold as a lifestyle choice across the globe. Besides not having meat, poultry, fish and eggs, vegans also do not consume
We can see that going vegetarian or vegan can not only prevent animal cruelty, but can be good for health and be sustainable for our blue planet. Even if we the non-vegetarians cannot do away with meat altogether because of our long-held eating habits, we can always adopt to flexitarianism, which is emerging as an important global food & beverage trend. By definition, flexitarian is a person whose diet is mostly vegetarian but sometimes includes meat, fish, or poultry. It is a much easier option for us to achieve than going fully vegetarian or vegan. The Indian food service industry can also adopt this pragmatic option by opening primarily vegetarian restaurants, which could serve meat or fish only on Sundays. This way the restaurants can cater to the increasing vegetarian population and also satisfy the huge numbers of existing nonvegetarian population in the country. n
Eating Out Vegan Way It seems adhering to this stringent dietary regime in one’s life on a regular basis requires great discipline and to extend the concept of veganism in the food service industry is still more challenging. Here one needs to mention of Carrots, which claims to be the first 100 percent vegan restaurant in Bangalore with a focus on promoting healthy eating and sustainable living. They have gluten free & sugar free options. Then there is The Real Green Café in Pune, which is a multi-cuisine vegan restaurant, dishing out special handcrafted dishes and beverages. Of course, to run a vegan restaurant, one needs to harness one’s culinary creativity a lot, and needs to be innovative. “Two of our specialties are pizzas made out of cashew cheese and 100 percent dairy free ice-creams, made out of almond milk,” informed Vaibhav Viswanath, Marketing Executive of The Real Green Café. One must also mention Vegan Bites, a catering service and delivery kitchen in Mumbai, which serves vegan meals. Vegan Bites has an array of dairy free ice-creams in its repertoire. The emergence of these and many more vegan food service operations indicate that the vegan culture is having its own niche among Indians.
Pragmatically Flexitarian
Hammer Food & Beverage Business Review
June-July ’17
June-July â&#x20AC;&#x2122;17
Hammer Food & Beverage Business Review
47
b a k ery
Satiating the
Sweet Cravings By Swarnendu Biswas
C
ravity is a newly opened trendy café a n d Fre n c h p at i s s e r i e, located in the posh area of Hauz Khas, New Delhi. The outlet was launched on 9th December 2016 and presently the 22 cover sleek café cum patisserie on the ground floor, according to its proprietor Rachit Goil, is attracting brisk footfalls. The unique name of the outlet made a first impression on me, as did its apparently rustic but inherently classy décor. “The name is derived from two words; craving and cavity,” informed Rachit. It seems in this unique linguistic creativity, the word cavity gets lost in the cravings to create ‘Cravity.’ While enjoying the ‘Prince of Chocolate,’ I realised that it would not be grossly dramatic to assume that while partaking the outlet’s wonderful selection of desserts, one’s apprehensions of getting cavity would be lost in one’s inherent dessert cravings, which Cravity does satiate well.
Prince of Chocolate and Others “Prince of Chocolate is comprised of 54 percent French chocolate, blended with French cream, mixed with hazelnut paste and French crunchy biscuit; placed on an almond sponge bed,” narrated Sahil Mehta, the Chef at the outlet. The prefix French on the ingredients is because those ingredients were imported from France. However, though he uses an array of high-end exotic ingredients, Sahil, who is heading Cravity’s busy kitchen operations with his experience, expertise and creativity, views that “Passion is the main ingredient at Cravity.” Besides Prince of Chocolate, which is definitely the highlight of the desserts section, some of the other delectable desserts at Cravity are Tarte Au Citron, Cravity Decadence, Blueberry Muffin, Chocolate Truffle, Banana and Cinnamon Muffin, Banofee Cup, Beurre Sale Au
48
give us an edge over competition,” affirmed Rachit. However, the French influence is not only being manifested in Cravity’s delectable pastries, but also in its understated décor. The outlet with its ambience of muted colours, oak wood tables and doors, pop art posters can easily come across as a neighbourhood café with friendly ambience, on the streets of Paris. “The dome shaped lighting with the rustic look on the ceiling gives Cravity a very artistic perception,” opined Rachit. The flooring of terrazzo also lends the café cum patisserie with an unmistakable old world charm. Chocolat, After Eight Brownie among others. The fact that Sahil has grown up in France, has been trained in a premier institute in France on the subtle nuances of bakery creations, and has worked his early years in Paris, has amply contributed to the strong French influence in the pastries of Cravity. “Cravity’s main forte is its desserts. That is the reason it started and we have introduced desserts which are very different from the run-of-the-mill ones. We intend to keep introducing fine patisserie products to
Rachit Goil
Hammer Food & Beverage Business Review
Sumptuous Snacking To complement the desserts, Cravity has a number of tasty and filling snacks representing global fast food preferences, and refreshing beverages on offer. The highlight of the food menu is probably The Bad Boy Burger. It comprised minced lamb meat soaked in overnight orange juice and cognac, caramelised onions, melted cheese, red wine Bordelaise sauce and Brioche bun. I found it extremely filling with minced meat surrounding the heavy burger like a miniature brown forest. The Bad Boy Burger with Strawberry Overload Milkshake or Banana and Caramel Milkshake can easily become your lunch or dinner. Besides The Bad Boy Burger, an array of pastas, The Cheesy Mushroom Burger, All Veg Pizza, Mushroom Pizza, Barbecue Chicken Pizza, Mexican Sandwich, Chicken Tikka Sandwich, Le Gourmand(comprising herbed chicken soaked in red wine and cooked with mustard, baby tomatoes and caramelised onions; these products are placed on rye bread) are some of the many other appetising options in the menu. The Freshly Baked section of the outlet includes brown bread, rye bread, Focaccia bread, multigrain bread among others.
June-July ’17
b a k ery trend. “We have a few products that are sugar free while our breads have very less yeast and minimal gluten,” informed Sahil.
Impressive Footfalls
Sahil Mehta As far as beverages go, if you are jaded after a hot day, the cold coffee at the outlet has the potential to get you refreshed to face the day again.
Healthy Edge These days, the wave of health consciousness is influencing the consumers of the bakery products in India quite a bit, which is a welcome sign for the industry. Cravity is also, as expected, is not immune from this
June-July ’17
Overall, at Cravity, one can expect to get good food and refreshing beverages in a friendly ambience, and it seems the guests are loving the fare. “The revenues are rising, as anticipated before the project started, and we expect to break-even in about 19 months since the launch of the outlet,” disclosed Rachit. Cravity, according to Rachit, entailed an initial investment of Rs.75 lakh. “ One can say that about 75-80 guests visit Cravity on an average, on a weekday and about 110-120 guests visit us on an average, on a given day of the weekend,” informed Rachit. At present, Rachit is only relying on word of mouth; which is the most ancient and still perhaps the most trusted form of marketing endeavour.
The Future Ahead The enterprising entrepreneur’s expansion plans are nothing short of ambitious; he aims at expanding Cravity as a brand to at least 25 locations in the next five years.
Hammer Food & Beverage Business Review
Rachit’s also has the idea to present the Cravity brand as a dessert delivery portal. “ C rav i ty ’ s f u t u re w i l l n ot o n l y b e reflected in real estates, but also in online, considering that there are millions and millions of people now with smart phones and tablets, and many of them can be our potential consumers,” maintained Rachit confidently. n
49
PROFILE
For The Joy of Food By Sharmila Chand
W
h e n yo u h ave tw o c u l i n a r y wizards cooking up a delicious storm at one of the finest dining destinations in Delhi, what do you get? The answer doesn’t need much brainstorming. You get a memorable evening, celebrating the sincere and undiluted joy of food. That is exactly what happened at Le Cirque, the chic restaurant of The Leela Palace New Delhi. The judge of MasterChef Australia, Gary Mehigan, and the Executive Chef of the hotel, Adrian Mellor, showcased their cooking styles, talked about their love for India, and a lot more on the finer nuances of food. “Why should there be any specific reason to cook good food,” started off Gary in his inimitable style. “Good food should be cooked just for the joy of it, for spreading happiness and bringing a smile to the diners. And this reason should be there all the time, no matter what the mood of the Chef is,” he laughed as he said. Both Gary and Adrian profess love for India. Gary’s fascination for India is wellknown. He has spent time studying about Mumbai's dabbawalas, walked in the bylanes of Chandni Chowk, commuted in autos, collected Indian spices and eaten Indian street food straight from the hawkers. “I just love the rich variety that Indian food offers and it offers a great learning
50
experience too,” said Gary the effervescent Chef who is now an expert in making dosas, appams and potato bhaji at home. Gary loves to go on a bike scouting the city, unravel culture and traditions behind a recipe, loves cooking on the beach in Chennai…. And for him, there is no better place than India to explore his culinary adventures. “It is the best time to be in India, when people are willing to experiment with cuisines and cultural inspirations on their plate, when the spending capacity is great and when food is one of the foremost gratifying experiences people like to spend on,” Adrian stated while recalling his wonderful stint at The Oberoi Rajvilas,
Adrian Mellor
Hammer Food & Beverage Business Review
Jaipur earlier in his career. On the comparative importance of casual versus fine dining, Gary and Adrian have definite viewpoints. “People love to eat in casual joints most of the time but when it comes to special occasions, they want bespoke experiences. They look for a story on a plate to tell,” they wisely observed. Both believe in keeping their food simple, fresh and elegant. They believe in thinking ‘out of the box’ but both advised on not messing up with too many things on the plate. Both culinary maestros have had their share of rewarding moments. For Adrian, the most rewarding moment in his career has been to cook a Reunion Dinner for 150 Chinese guests, who wanted to see the ‘fictitious Chinese Chef’ who they thought had prepared their meal. They were not willing to believe that the entire meal could be curated and prepared by a non Chinese Chef. Another very rewarding experience for Adrian was to curate a sit down dinner for 5000 guests, in the middle of the Wadi Rum desert in Jordon! For Gary, to run his own restaurant and be such a popular face on the TV has been really a game changer. Now at the peak of their career, do they think about any particular skills necessary to be a successful Chef? “Having common sense and a good work ethic are important.
June-July ’17
PROFILE Joy of Food – An exclusive menu curated by the judge of the MasterChef Australia, Gary Mehigan, and Adrian Mellor, the Executive Chef of The Leela Palace New Delhi. 1st Course Little Pot of Carrots Confit of carrots, burnt orange & miso, carrot bark, black olive biscuit Gary Mehigan
Nothing could have prepared me for my journey as there are no text book ready solutions which prepare us to deal with the surprise elements that our job offers us to tackle frequently. But if one derives absolute joy from cooking and curating dining experiences, other aspects are peripheral,” pointed out Adrian. Gary thinks the two Michelin-starred restaurants were crucial in his early career. They were The Connaught Hotel under Michel Bourdan where he worked for almost four years, and Le Souffle at The Hyde Park Intercontinental, where he worked under Peter Kromberg. But as a food tourist he has learnt more than any school can impart to him.
June-July ’17
Slow cooked carrots with a carrot puree, black olive crumbs and deep-fried curry leaves 2nd Course Watermelon & Prawn Watermelon, prawn, prawn oil, white tarama, mini prawn crackers Compressed watermelon with poached prawns, blanched almonds, salted cod roe 3rd Course Turbot & Curry Fillet of turbot, courgette flower, thai curry emulsion, citrus peel, almonds Braised fillet of turbot, tempura of the
Hammer Food & Beverage Business Review
zucchini flower, emulsion of Thai green curry, crispy quinoa, tomato shell fish sauce 4th Course Duck & Cherries Malabar pepper and acacia honey roasted duck, Jerusalem artichoke soubise, pickled plum, confit fritter Roast fillet of duck cooked on the bone, glazed with acacia honey and black pepper, juice of artichoke, little bit of pickled plum to give it a sour taste, confit of duck leg and new season cherries, and red wine sauce 5th Course Mango & Lavender Mango Eton mess, lavender meringue, and white chocolate crumb Mangoes with mango sorbet, fresh cream infused with lavender meringue and white chocolate crumbs.
51
AGRI
The Organic Benefits By Swarnendu Biswas
N
owadays the term organic agriculture and organic food are becoming very much vogue among a great many health conscious Indians; an evolving trend whose rippling effects are also being felt in the Indian retail market and the Indian food service industry. It is also true that the market for organic food in India is still very niche and limited one, but at the same time this market has huge growth possibilities. In organic agriculture, fertilisers of o rg a n i c o r i g i n a re b e i n g u s e d , s u c h as manure, green manure, compost, etc. The practices of biological pest control, mixed cropping and the use of insect predators are being encouraged in organic farming. Organic farming is a form of agriculture that does not use or highly limits the use of manufactured fertilisers and pesticides, plant growth regulators such as hormones, food additives and genetically modified organisms. Here it deserves a mention that organic farming is not a novelty or a fashion in India, but has been a part of its agricultural legacy since millennia. However, since the advent of the Green Revolution, the use of artificial fertilisers and pesticides has become rampant in Indian agriculture. The new movement towards organic farming can be construed as a counter to these negative environmental effects.
52
Green Agriculture According to Purvi Vyas, “Organic farming practices increase the fertility of the soil and improve the overall balance of the farm ecosystem.” Purvi is a nationally renowned organic farmer based in Matar, near Ahmedabad, who took to organic farming by following her impulse, despite being armed with Masters in Environmental Management from Australia’s Western Sydney University and despite having a lucrative career before she took the leap to farming. H oweve r, o rg a n i c fa r m i n g i s n ot only about producing food without the influence or with very negligible influence of manufactured fertilisers and pesticides. “Organic farming is about looking at farming holistically. Unlike normal chemical
Hammer Food & Beverage Business Review
farming, organic farming aims to improve the long-term health of the environment, keeping the soil alive and thriving for generations to come. This healthy farming practice facilitates combating soil erosion, in preventing the harmful effects of global warming, in supporting water conservation and water health. It encourages increasing biodiversity on the farm and conserving it,” elaborated Purvi. Vandana Shiva, a globally renowned scientist and environmentalist who played a pivotal role in popularising organic agriculture in post-modern India, stated that agriculture through manufactured fertilisers and pesticides or ‘chemical agriculture’ requires about 10 times more water than sustainable agriculture to produce the same
June-July ’17
AGRI
Purvi Vyas amount of food, causing quicker depletion of our water resources. She wisely termed chemical or industrial agriculture as “thirsty agriculture.” Vandana also opined that agriculture, which is excessively dependent on manufactured pesticides, “contributes towards destruction of the beneficial living organisms in the soil, which include beneficial bacteria and earthworms.” “Chemical farming/industrial farming method consumes huge amounts of fossil fuel-based petroleum products. From sustainability point of view, over dependence on fossil fuel to farm is not a good long-term viable solution for the environment,” pointed out Purvi.
Healthy Produce The products of organic farming are the organic food. Organic food is popularly accepted as a healthier form of food than food produced through the influence of manmade chemical fertilisers and pesticides. “In terms of nutritional status, organic food is nutritionally dense food as nature intended it to be. It is grown in the nutrient rich soils, with least amount of external inputs and thus it maintains its authenticity. A lot of studies over the years show that food produced organically has higher nutritional value than inorganic food,” Purvi the maverick farmer, elaborated. Purvi has a very logical answer to why organically produced fruits and vegetables would be more nutritious to eat than fruits and vegetables produced through conventional chemical agriculture. “Nutrition value of a freshly harvested fruit or vegetable is significantly higher than that of a fruit or vegetable that has been on the shelf for days and weeks. Nutritional value of fruits and vegetables usually begins to drop after they are harvested. Organic farming does not only avoid the use of chemicals during plant growth but it forbids the use of any kind of artificial preservatives or chemicals to extend its produce’s shelf life. As a result, organic fruit or vegetable spoils a lot earlier and needs to be eaten in a considerably shorter period of time than conventionally grown fruits and vegetables. Fruits and vegetables produced through chemical or industrial agriculture are often harvested before ripening to ‘survive’ the transport time and are often treated with chemicals to extend their shelf life. They thus remain fresh looking much longer than organic fruits and vegetables and generally provide less essential nutrients than they are claimed to contain,” Purvi elaborated.
June-July ’17
Hammer Food & Beverage Business Review
53
AGRI According to Purvi, organic food is healthier than food produced with the influence of manufactured pesticides and fertilisers, “because they are free of harmful pesticides and chemicals, not only when the produce is grown but also in the post production process as no chemicals should be applied to them to increase their shelf life.” “Ad va nta g e of a n o rg a n i c d i et i s substantial reduction in exposure to neurotoxins, endocrine disrupting or ca rc i n o g e n i c e l e m e nts i n o u r fo o d , ” proffered Purvi, the visionary lady.
percent during 2016–2021, on account of changing food consumption patterns and increasing instances of contamination of farm produce with chemical fertilisers and pesticides; due to surging investments in organic food market and rising use of bio fertilisers. The report observes that organic pulses and food grains segment dominates India’s organic food market, as pulses and food grains form an important part of staple diets in India. Further, according to the report, west India is anticipated to continue dominating the organic food market in the country through 2021, on account of high disposable income levels and rising health consciousness among consumers in the region.
The Cost and Certification Issues However, though healthier than food produced with huge influence of chemicals, organic agricultural produce, on an average, are apparently costlier than products produced through conventional industrial farming. “The comparatively high price tag of organic food products reflects the true cost of growing food without the regular ‘chemical agriculture’ practices. The amount of time and labour required for organic farming is much more than chemical farming,” conveyed Purvi. Though consuming agricultural products contaminated with pesticides can increase the risk of diseases and potential health costs of people, but unfortunately, those long-term hidden costs are seldom taken into account by the Indian consumers. That is one of the reasons impeding organic food market's popularity in the Indian retail market and also in the Indian food services industry as Indian economy is, by and large, a price-sensitive economy. Another factor which is impeding the growth of the organic food market in India lies in time consuming and expensive process of getting certification as an organic food producer. “To acquire certification that you are an organic food producer is not only time consuming but also very expensive in our country. Many a farmer in India are organic by default as they cannot afford the chemical fertilisers and pesticides, but since they do not have a certificate to show that they have produced their agricultural produce organically they cannot get the benefit of the price organic produce fetches. To benefit from the organic market certification is a must for the farmer,” elaborated Purvi. She concedes that organic farming and organic food can be described as an elitist movement in India at present. “Very few
54
Vandana Shiva people in our country can consistently afford to buy organic food. The organic farming is not subsidised by our Government on a large scale like it is being done in chemical agriculture. Prices are to a large extent influenced by subsidies,” she observed. She also criticised the lack of support center to help a farmer in India when he wants to convert to organic agriculture.
Gaining Market However, all said and done, the organic food movement in India, despite its drawbacks, is gaining momentum. Rising disposable incomes and growing health consciousness in the urban Indian society can give a fillip to India’s organic food market in the coming years. “ Th e g ove r n m e nt h as a l re a d y l e d the way by declaring Sikkim as a 100 percent organic state, so mechanisms and understanding to certain extent are in place,” averred Purvi. Here it deserves a mention that in the recent past, Sikkim did achieve the distinction of becoming India’s first fully organic state by implementing organic farming practices on around 75,000 hectares of agricultural land within the state. This is a welcome initiative towards the organic food movement in the country. There are other reasons too besides the above-mentioned ones for the future growth of the organic food market in India. According to a recently published report by TechSci Research titled ‘India Organic Food Market By Product Type, Competition Forecast and Opportunities, 2011–2021’, which was published in September 2016, the market for organic food in India was anticipated to grow at a CAGR of over 25
Hammer Food & Beverage Business Review
Cost-effective Means Organic food can be made more popular in the Indian food service industry. One of the most effective ways to make organic food cost-effective across restaurants is by going for seasonal and local produce. “Most organic restaurant owners learn fairly quickly that the best way to keep cost low and food fresh is to go seasonal and local. It allows for a creative menu. The menu must change to accommodate the seasons. Cooking according to seasons can be a challenge but it is also an excellent opportunity to try new dishes and it keeps the menu fresh and the customers excited,” articulated Purvi. More restaurants serving organic food is the need of the hour to make eating out healthy and sustainable. “I believe that the Indian food service industry is already doing a lot and can do a lot more to help support the organic movement. A lot of Chefs collaborate with farmers and design menus that are based on food that is available seasonally, locally and regionally. The Chefs are encouraging farmers to grow traditional grains, vegetables which are not commonly used and are cooking them with a contemporary twist. They are increasing the use of wild edibles in their menus. Experimenting with all these allows the Chefs to cook a wide variety of cuisines. By adhering to these practices, organic restaurants’ can directly help to sustain organic farmers and in turn help to produce a stronger local economy and also facilitate to preserve biodiversity,” observed Purvi. However, it can be inferred that organic food can gain easier market acceptance in the stand-alone fine dining restaurants, or in high-end restaurants housed within five-star or four-star hotels than in India’s casual dining and QSR segments. n
June-July ’17
June-July â&#x20AC;&#x2122;17
Hammer Food & Beverage Business Review
55
bEVERAGE
Juicy Business By Swarnendu Biswas
T
he evolving juice market in India seems juicy enough for new entrepreneurs. India’s love for juices is old enough, which is evident from the abundance of juice stalls across the country, most of which also serve shakes. But in the recent years, this market for fruit juices is gaining further momentum due to various socioeconomic factors. The reasons for Indians’ growing propensity to drink juices are many but most important among them are the rising disposable incomes among select but
56
sizeable pockets of urban India during the last decade-and-a-half, growing wave of health consciousness in urban India during the recent years, and also perhaps due to the availability of a great many varieties of juices in the Indian market during the recent years.
Juice in the Market According to Euromonitor International’s report titled ‘Juice in India’, which was published in April 2017, the increasing numbers of health-conscious consumers in India, especially in the country’s urban areas, who are more focused on functionality and nutrition in their beverages rather than just their thirst quenching properties and convenience, drove the positive sales growth seen in juice during 2016. No wonder, the Indian juice industry was pegged at 3.5 billion USD in 2012 and it was estimated to attain a huge figure of 21.14 billion USD by 2018. Moreover, the fact that India’s present per capita fruit juice-based
Hammer Food & Beverage Business Review
beverage consumption is negligible as compared to the developed countries of the west makes India’s juice market brimming with huge potential. It is heartening to see that juices are slowly gaining presence in the upper middle class breakfast tables of urban India. At the same time, the carbonated beverages segment in India has been experiencing a decline in sales during the recent years, while juices and fruit-based drinks are gaining consumer acceptance in the Indian market. Even giants in the carbonated beverages segment like Coca-Cola and Pepsi have significant presence in India's packaged fruit juices segment. If Coca-Cola India has Maaza and Minute Maid in its portfolio, the PepsiCo India has its Slice and Tropicana. Coca-Cola India had 25.5 percent share of the retail juice sales in India by value during 2015 whereas PepsiCo India had 25.2 percent share of the retail juice sales in India by value during the same
June-July ’17
bEVERAGE
year. ITC Ltd through its brand B Natural, is endeavouring to garner 18-20 percent of India’s evolving juice market. It aims to do so by focusing on regional flavours and offering premium versions of juices floating in the Indian market. Parle Agro and Dabur are other important players in the India’s packaged juice segment. In the recent past, ITC's Foods Division announced the launch of a healthy offering from its B Natural range of fruit beverages — B Natural 100% Pomegranate Juice. Unlike most other packaged fruit juices available in the market that are made from ‘fruit concentrates', B Natural 100% Pomegranate Juice is made directly from the pulp of 25 hand-picked pomegranate fruits (in each pack), and has no added sugar, colour, preservative or flavour.
Healthy Bars However, more than 75 percent market share of the juice business in India is accounted by the unorganised sector. But the organised segment of India’s juice business is also gaining currency. The shift in consumer preference from carbonated
to non-carbonated beverages is being reflected in the growing number of juice bars in the country. The juice bars are the sleeker and costlier versions of your good old juice stalls which one finds here, there and everywhere in urban India.
In this regard, one must mention the success story of Mumbai-based HAS Juices & More, which has sold 14.5 million juices since its inception in 2007, through its juice bars. Their juice portfolio is demarcated into various sections like Classic Juices, Kidz Spl. Juices, Exotic Berries among others. The chain serves orange-based juices, pineapple-based juices, watermelon-based juices, kiwi-based juices, vegetable-based juices among its impressive repertoire of healthy juices. They are complemented by some wonderful sandwiches on the menu, which include Exotic Chipotle Sandwich, Mint Pasto Sandwich, Tandoori Paneer Sandwich, Cheese Chilli Open Sandwich, Pav-Bhaji Sandwich among others. Salads and chaats are also highlights of the menu of HAS Juices & More. Since its inception in 2007, HAS Juices & More now has 15 outlets within the ambit of its brand, with presence in Mumbai, Pune, Vadodara and Bangalore. Two outlets of HAS Juice & More in Mumbai are upcoming. Out of these 15 outlets, 11 are owned and 4 are franchised. The retail giant Boost Juice also made its market presence in India in late 2011, under
Refreshing Juice, Fresh Feel Bold & Spicy like Last Night
Newch Laun < Made with premium, quality ingredients
160 ml
200 ml
300 ml
600 ml
< Pack of twenty four, 160 ml. per can
Ready to Fruit Serve Drinks- Available in Different Flavours < Lemonade < Aam Panna < Mango < Litchi < Mixed Fruit < Mojito < Mango Black Currant < Tomato < Guava < Apple
< Non-Alcoholic Drink < A crisp snack of celery garnish < Fresh squeezed taste of ripe tomatoes < Dash of real lemon juice, coarse black pepper and a pinch of salt
These small cans of Bloody Mary Mix stay fresh and are ready when you have company or just for yourself.
Manufacture & Exporters of Jams, Pickles, Murabbas, Tomato Ketchup, Sauces, Mango Panna (Aam Panna), Squashes, Syrups, Juices, Canned Fruits & Vegetables. Now Also offering Portion Packs/Single use Sachet for Salt, Pepper, Sugar, Tomato Ketchup, Pickles, Jam etc.
SHAMSONS FOODS 100% Vegetarian
An ISO 9001 : 2008 Certified Company
RAI.No. : 10015064000531
B-39, Lawrence Road Industrial Area, Delhi-110035, India Phone : 011-47062838, Mobile: 9810783838, 9810117239 Factory: 564, HSIIDC, Food Park, RAI, Dist. Sonepat, Haryana. E-mail: anubhav_005@yahoo.com Website: www.shamsonsfoods.com
Formely
Dealers Enquiries Solicited for Institutions
June-July ’17
Hammer Food & Beverage Business Review
57
bEVERAGE juices. Along with fusion juices, here you can have healthy sandwiches, sumptuous pizzas and delicious shakes to satiate your appetite. The prices of the juices at the chain's outlets are also quite reasonable. Sundaes, fruit salads, green tea and hot coffee are among the other facets of the menu of The Yellow Straw.
The Cost Factor
the name of Joost Juice Bars. As there is a renowned drink by the name of Boost in the Indian market, the company decided to change its brand name to Joost Juice Bars for tapping the Indian market. The freshly squeezed juices of Joost Juice Bars are not loaded with any added sugar and their fruity crushes are 99 percent fat free and dairy free. Other highlights of their menu include the low fat smoothies; they are 98 percent fat free smoothies made with fresh fruit and frozen yoghurt. Here it deserves a mention that Boost Juice is the brainchild of the visionary Australian entrepreneur Janine Allis. The first store of Boost Juice opened in 2000, in Adelaide, Austalia. Today Boost Juice brand is spread across 500 stores, in 13 countries. The brand’s winning combination of fresh fruit, blended and squeezed into delicious smoothies and juices, has been a remarkable success story. Even Kolkata, which is comparatively less trendy than Delhi, Mumbai and Bangalore as far as evolution in the food service business goes, and where people on an average are quite conservative with prices, has come up with its own juice bar chain. Kolkatabased The Yellow Straw, which was started by two entrepreneurs, Vikram Khinwasara and Piyush Kankaria, claims to be the first juice bar chain of the City of Joy. The Yellow Straw also claims to have no infusion of preservatives and concentrates in their
58
There are many more players operating in the niche segment of juice bars, which reflects the growth in the popularity of juices in urban India. The market for juice bars shows lots of promise in an increasingly health conscious urban India. However, one aspect that the juice bars operating in India should be careful about is the price. If the price of a glass of juice goes beyond Rs.150, it may not be economically viable for the majority of our consumers, and in that case the concerned juice bars serving such juices will have to confine their market among elite or upper middle class sections of the Indian society, who of course, have lots of other costly beverage options in five-star and four-star hotels within their finance’s access. There is no denying the fact that middle class and lower middle class sections of our country comprise a more captive market as compared to upper class niches, as the former has less pricey options to explore upon. Juice Bars also need to make their offerings more affordable to tap the huge market for juices in a sleek and hygienic environment, across tier-II and tier-III cities of urban India, and also for exploring the huge but yet much less untapped rural Indian market. Of course, the logistics, establishment and ingredients’ cost of these sleek juice bars would not make it feasible for them to offer a glass of their juice at Rs.20; but to make their juices attain some mass appeal, the juice bars operating in India could also focus more on seasonal fruits and vegetables as their ingredients, or on regional flavours. Another option for juice bars in India to enhance their market share could be through focusing on affordable fruits. At the same time, they could cut down on their use of exotic fruits to make them less pricey. In this regard, the endeavour of Hyderbad-
Hammer Food & Beverage Business Review
based CaneXpress, which is a chain of juice bars focusing on affordable sugarcane juice, is a savvy option. CaneXpress is part of Triumph Foods Pvt Ltd. Sugarcane juice is extremely sought after by Indians but it is mostly served in unhygienic conditions, by unorganised players. The inherent market need for having sugarcane juice in a cool and hygienic environment is being catered to by CaneXpress, in an affordable way. According to the CaneXpress’s website, its sugar cane juice is prepared from the finest variety of sugarcane, procured from the best growing fertile farm lands in proximity to the city of Hyderabad, and directly from farmers, thereby retaining its fresh native taste. Ca n e X p re s s d o e s n ot o n l y s e rve sugarcane juice. A range of fresh fruit juices, milk shakes and sandwiches are also other highlights of its menu. All its four juice bars are l o c a t e d i n H yd e ra b a d a t present. More such praiseworthy innovative endeavours are needed in the realm of juice bars to give them more mass-based appeal across the country. For example, what about a juice bar chain specialising in chilled jackfruit juice across Kerala?
Infrastructure and Innovation One of the ways of making juice bars extend their market to the masses lies in the supply side, where the government needs to take the required initiative. Due to paucity of cold storage facilities and refrigerated transport, we waste millions of dollars worth of fruits and vegetables every year. If these wastages can be prevented to great extent by bolstering our cold chain and transportation infrastructure, the fruit prices in India are likely to become more affordable, which in turn could be reflected in the relatively more affordable juice offerings of the juice bars. Continual innovation in their juices is another option for juice bars to enhance their market share. Infusion of fresh fruit juices to fizzy drinks to create delectable beverages is an affordable option for juice bars to explore upon. To Parle Agro goes the credit of launching Appy Fizz—the country’s first fruit-based fizzy drink, in 2005, and it recently came up with the launch of Frooti Fiz, a fizzy version of Frooti. This segment presently shows lots of promise. n
June-July ’17
June-July â&#x20AC;&#x2122;17
Hammer Food & Beverage Business Review
59
THEME CUISINE
Fascinating Flavours from
South Africa By Sharmila Chand
S
outh Africa has a rich culinary heritage influenced by the indigenous population, along with the Dutch, French, Indians and Malaysians, and hence it offers a vibrant cuisine that is enigmatic as well as exciting. South Africa's mild climate is suitable for the production of a variety of fruits and vegetables. Potatoes, cabbage, mealies, sunflower, peppers, and green beans are abundantly produced in this fascinating country with its wonderful cuisine. The northern part of the country gets abundant rainfall, which facilitates the growth of tropical fruits, which includes bananas, pineapples, and mangoes. Traditionally the local food is generally
60
Hammer Food & Beverage Business Review
cooked over an open fire or in a threelegged pot (or potjie), so that meat is served in either stewed or grilled form. Mieliepap (maize porridge), potatoes or rice serve as side dishes. The common vegetables which are being had by South Africans are beetroot, carrots, cabbage and pumpkin. Typical South African dishes include tripe, morogo, chakalaka, amadumbe, and the ubiquitous boerewors roll. Tripe is a traditional treat which in the Cape is considered a regional delicacy and is often served lightly curried with small potatoes and fried onions. Morogo is a type of wild spinach which is combined with butter-braised onions and tomato or mixed into maize porridge.
June-July â&#x20AC;&#x2122;17
THEME CUISINE
Mavis Netshituka
David Aobakwe Phagane
Vasathan Moodley
Amadumbe is a sweet potato and peanut mash. A tasty variation of the dish is to cook sweet potatoes, mash them with butter and sprinkle them with roasted peanuts, topped off with some honey. The boerewors roll is pure South African cuisine. At a roadside stand, boerewors (a variety of spicy sausage) is char-grilled over an open-flame then placed into a bun and covered in mustard and tomato sauce. Other local favourites include a wide variety of delectable Cape Malay dishes, biltong and sweet delicacies such as the
koeksister and melktert. ‘Rooibos tea’ (pronounced roy boy), a strong, caffeine-free herbal tea made from a plant that is native to South Africa, is served without milk, sugar, or lemon.
Bunny Chow A popular street food of Durban, it is now partaken across South Africa. Here breads are made hollow and stuffed with spicy curry, which can be either vegetarian or non- vegetarian. Bunny Chow is regarded as originally created by the immigrant Indian community from the Natal area of Durban. Malva Pudding Traditionally it used to be baked at homes, but it is now served in restaurants of South Africa. Malva Pudding is influenced by Dutch and is a sweet and sticky baked pudding made with apricot jam; served smothered in a hot cream sauce. Amarula Don Pedro This popular cocktail-cum-dessert uses South African Amarula, a cream liqueur made from the indigenous marula fruit, blended with ice-cream.
Tasting Menu – South African Food Festival At Pondichéry Café, Sofitel Mumbai BKC By Chef Vasathan Moodley (Russel), Chef Mavis Netshituka and Chef David Aobakwe Phagane from Emperor’s Palace, Johannesburg Salads
Veg Salad — Butternut Soup Non Veg Salad — Egg Mayonnaise Starters
Veg — Battered Brinjal Non-Veg — Tandoori Prawns Live Station
Veg — Eggplant Wedges Non-Veg — Boerewors Mains Non-Veg
Fish — Line Fish Leek Sauce Chicken — Chicken Drumsticks Meat — Lamb Bredie Mains Veg
Veg Bobotie Samp & Beans Desserts
Malva Pudding Milk Tart
June-July ’17
Highlights of South African Cuisine Biltong & Droewors A thin slice of meat usually made from beef or game such as springbok, biltong is a traditional snack. And so is the sausage called droewors. The meat is cured in a mixture of vinegar, salt, sugar, coriander and pepper and then hung to dry. For added flavours, chili or garlic can be added. It is high in protein and has less fat. Boerewors The name derived from the Afrikaans a n d D u tc h wo rd s b o e r ( fa r m e r ) and wors (sausage), Boerewors is a t ra d i t i o n a l S o u t h A f r i c a n s a u s a g e comprising beef, mixed with either pork or lamb and a mixture of spices. Boerewors are being conventionally served in coiled shape, and cooked on a braai (barbecue). Denningvleis This Cape Malay dish is regarded as one of the oldest recipes from South Africa. It is a stew which should be slow cooked. It is sweet and sour, flavoured with spices and tamarind. Chakalaka & Pap Chakalaka and pap are important dishes in the dinner tables of South Africans. Chakalaka is a vegetable dish comprising onions, tomatoes, peppers, carrots, beans and spices. It is often served cold. Pap which means ‘porridge’, is made from white corn maize. Chakalaka and pap are frequently served together along with barbecue dishes, salads and stews. Braai/Shisa nyama Authentic ‘braai’ or ‘shisa nyama’ meaning 'burn the meat' in Zulu, provides a wonderful eating experience.
Hammer Food & Beverage Business Review
Recipe By Chef Vasathan Moodley (Russel), Chef Mavis Netshituka and, Chef David Aobakwe Phagane from Emperor’s Palace, Johannesburg
Batter Fried Fish Ingredients
Quantity 2 kg 1 litre 100 gm 30 nos. 5 kg
Item Flour Milk Baking Powder Eggs Hake Fish
Method
1. Make a mixture of flour, milk and baking powder. 2. Beat the eggs. 3. Add eggs to the mixture. 4. Soak the fish in the mixture. 5. Deep fry the soaked fish until golden brown.
61
R est a ur a nt
A Cafe of Gastronomic Delights By Sharmila Chand
A
truly stunning all day dining restaurant, Pondichéry Café is located at the lobby level of Sofitel Mumbai BKC, which is the first flagship property of Sofitel Luxury Hotels in India.
best of Indian, oriental, Mediterranean, continental and other cuisines. Succinctly, at Pondicherry Café you can discover an epicurean extravaganza with the extensive multi-cuisine buffet options.
First Impression
Classy and Inspiring Décor
As you enter, the well lit spaces and relaxed ambience prepare you to sample delectable international cuisines. The Pondichéry Café is an interactive boutique dining space with an authentic market feel and serves both buffet and à la carte selections. Pondicherry Café introduces the nouveau concept of eating out of the pan, grill or oven and here you can get food with the fresh and authentic ingredients with a French influence. At the same time here you can indulge in a range of delicacies serving the
Pondichéry Café features double-floor ceiling height, with large decorative light
62
hoods printed with Indian artworks inspired by silk scarves, hanging over the live kitchen. The décor has black granite at different angles to give a dramatic IndoEuropean effect. An exclusive central area for private dining of 10 guests is well enclosed in a glass structure, inspired by the raw mysterious form of uncut diamonds.
“We were delighted to have Chefs Vasathan Moodley (Russel), Mavis Netshituka, and David Aobakwe Phagane with us at Sofitel Mumbai BKC. The Chefs from Emperor’s Palace, Johannesburg brought their wealth of culinary expertise for the South African Food Festival at Pondichéry Café, giving the residents of Mumbai an authentic food experience to savour. Each year, we invite culinary experts from different parts of the globe, as we raise special emphasis on our brand pillars of culture and gastronomy.” Biswajit Chakroborty, General Manager, Sofitel Mumbai BKC
Hammer Food & Beverage Business Review
June-July ’17
R est a ur a nt Pillars represent uncut diamonds and none are alike and the PDR is set like a jewel in a ring. The sheet of glass works wonders in the private dining area as you are in your private zone yet not isolated. You can see the buzz around while still being a part of the restaurant. The official flower of Pondicherry is the ‘Cannonball Tree Flower’, which is the motif one sees on the walls of the Private Dining Room of the restaurant. Moltini Oven, the Ferrari of ovens, were made especially for the outlet in orange. Spread over 500 sq. m, with a seating capacity for about 200 guests, Pondichéry Café offers four live counters serving the best of oriental, Indian and French delicacies. “Our restaurants and bars provide the perfect setting for relaxing and socialising. Pondichéry Café offers refined French, Indian and oriental cuisine to the discerning diners,” said Executive Chef, Manav Koul, Sofitel Mumbai BKC.
South African Food Festival Recently the restaurant organised ‘South African Food Festival’, with the perfect combination of cuisine, décor, and rhythmic
Innovations That Will Change The Way You Cook
“Often termed as rainbow cuisine, South African food is a fusion of Dutch, British, indigenous African and Asian (primarily Indian) styles of cooking. The cuisine uses the same spices and flavours as Indian cuisine; however the spices of nutmeg, cumin, turmeric, chilli and coriander are used in an unusual way. Bananas happen to be a very common ingredient in South African food. To ensure authentic taste and flavours, we flew in three Chefs from South Africa; making the South African Food Festival an absolute gastronomic delight.” Manav Koul, Executive Chef, Sofitel Mumbai BKC beats of African drums and dance. The occasion was inaugurated by Hanneli Slabber, Country Manager of South African Tourism in India and the General Manager of Sofitel Mumbai BKC, Biswajit Chakraborty. Pondichéry Café came alive with exciting flavours and in attendance were a bevy of gourmands relishing this international cuisine. South African Tourism shared the amazing landscapes and sights of South Africa for the guests. The hotel did flow in Chefs Vasathan Moodley (Russel), Mavis Netshituka, and David Aobakwe Phagane from Emperor’s Palace in Johannesburg, to take guests on
Food Warmer
Food Warmer 604
Donut Fryer
Fryer
an exciting culinary journey of South Africa — the land of wildlife and adventure. Sliced Lamb Shank Bredie, Cape Town Smoked Fish Pot Pie, Chicken Frikkadels, Vegetarian Bobotie were part of the menu. South Africa is also a melting pot of cultures and is often referred to as the Rainbow Nation. This reflects strongly in its cuisine, which is an exciting potpourri of Malaysian, Indian, Dutch and Indonesian flavours. So next time when you are in Mumbai, check Pondichéry Café for its refined French cuisine, along with the latest in fusion dishes from different corners of the world. n
Stone Deck Oven
Chocolate Warmer
Pizza Stone Oven
Sandwich Griller
Convection Oven 130 Ltrs.
Induction Cooktop
Waffle Cone Maker
Crepe Maker
Conveyor Pizza Oven
Pizza Oven 40 Ltrs.
Multipurpose Salamander
Mixer MB20
Let the Excellence of our Work be a reflection of yours Conveyor Toaster
Waffle Maker
Popcorn Machine
Induction Wok
Akasa International
Serving Since Last Decade
Contact us: NEW DELHI - 09811117464, 09313414134 E-mail:info@akasainternational.in, www.akasainternational.in
All Our Equipments Are 100% Indigenous made in India with Complete Service Backup, High Quality, Exclusive Designs Energy Saving & Lower Maintenance. AKASA Gives you more than you pay for. AHMEDABAD8NAGPUR8KOLKATA8RANCHI8HYDERABAD8LUCKNOW8VIJAYWADA 8PONDICHERRY8COIMBATORE CHANDIGARH8CHENNAI8BENGALURU8GUWAHATI8INDORE8RAIPUR8AMRITSAR8AGRA8 JAIPUR
June-July ’17
Hammer Food & Beverage Business Review
63
che f voice
A Passion to Cook By Sharmila Chand
Kailash Gundupalli is the Executive Chef at Novotel Mumbai Juhu Beach. Bringing over 18 years of experience in the hospitality business, Chef Kailash leads the culinary operations at the hotel. His impeccable execution abilities, flexible approach towards work and flair to deliver positive results makes him the ideal choice for this role. A food and beverage enthusiast, Chef Kailash enjoys experimenting and improvising with diverse flavours and cooking styles to suit the modern day’s palates. Having studied in Canada, Kailash has worked with renowned hotels and restaurants in both India and abroad. A recipient of multiple awards, Chef Kailash has been recognised as the ‘Executive Chef of the Year’ by Hotelier Summit India in 2016, and ‘Best in Class’ and ‘Chef of the Le Salon Culinaire International Award’ at Hotelympia — a prestigious culinary competition held in London. His attention to detail and keen eye for perfection helps his team to craft an array of unique and contemporary dishes. Kailash likes to travel and try out local delicacies to get a sense of different food flavours. He ardently believes that understanding a cuisine is never complete without knowing the people and culture it is associated with. The excerpts of the interview follow: How do you describe yourself? I would describe myself as a result-oriented professional with a keen eye for detail.
What is your philosophy of cooking? I believe in keeping it basic and simple, and cooking from the heart.
Had you not been in this profession, then what would you have been? I would have studied fashion designing.
The snow fell for five consecutive days which blocked paths and stuck our supplies. We had to cater to our guests at the resort with shortage of manpower. In face of such a situation I had to stand ahead of my team and motivate them to work despite bad weather conditions.
What skills are necessary or what prepared you the most for your career? Passion for cooking and other culinary arts coupled with a zeal for knowledge is certainly a prerequisite if one wants to become a Chef.
What is your definition of success?
What is your source of inspiration? The contented smile on the happy faces of our guests after a meal inspires me the most.
What has been the most rewarding moment in your career? Being an ardent fan, when Tiger Woods appreciated my food, it felt like a very rewarding moment in my career.
I would say a successful Chef is one who transfers the legacy of culinary craftsmanship to the younger Chefs.
What is/are your strength/s, professionally? It is passion and innovation.
What is your favourite holiday destination? It is the gastronomic capital of the world – Paris.
Kindly talk about a challenging situation that you have faced in your career During my time in Canada, once there was a heavy snowstorm.
64
How do you de-stress yourself? I de-stress myself by innovating new dishes.
Hammer Food & Beverage Business Review
June-July ’17
How would you describe yourself in one word? It is fervent.
How do you rate yourself as a Chef? I think my guests are the best judges to evaluate my qualities as a Chef.
www.anuga.com
What is your most favourite cuisine? My most favourite cuisine is the Peruvian cuisine.
What is your favourite spice?
TASTE THE FUTURE COLOGNE, 07.–11.10.2017
It is the king of spices — saffron.
What is your favourite dish? It is Broccoli and Goat Cheese Soufflé.
What is/are your favourite equipment? Pan and laddle are my favourite equipments in the kitchen.
What is your hot selling item? Chicken Diavolo tops my hot selling list of products.
What is the best compliment you have received so far? When our loyal diners told me ‘Every time I eat this dish, it tastes the same,’ it was a huge compliment for me.
What is your work philosophy? My work philosophy has always been to focus on quality. I believe that when it comes to food never compromise.
Lessons learnt in the kitchen? Clean as you go.
Where would we see you ten years from now? Ten years down the line I wish to own my signature restaurant.
What are your future plans? To own a restaurant chain that serves more of regional cuisine in an avant-garde manner.
What is the position of Chefs today in India? Chefs in India are slowly getting recognised. Many renowned Chefs are coming up with signature restaurants of their own and spearheading the operations of their outlets. The younger generation is very much inclined to the idea of pursing this profession as a career option.
What are the problems and challenges faced by Chefs? As a Chef, there is a constant pressure of keeping up with the trends and being innovative.
What is the best career advice you have received? I was once told to be patient and stay calm under the most tense of situations. This has helped me come a long way.
THE ONE TRADE FAIR FOR THE ENTIRE Culinary Concepts INDUSTRY. Experience fresh ideas, new sales strategies and lucrative markets - at the number 1 among the food & beverage trade fairs. Secure admission tickets at www.anuga.com/tickets
What would you recommend to someone interested in working in your field? I firmly believe that to become a successful Chef one needs to completely dedicate himself/herself to food and the art of culinary craftsmanship. Understanding the basics is crucial. Once you have a strong hold on them you can play freely.
June-July ’17
Hammer Food & Beverage
Koelnmesse YA Tradefair Pvt. Ltd. 6-3-885/7/B, First Floor, V.V.Mansion, Somajiguda Circle, Hyderabad - 500082, INDIA Tel. +91-40-65707722 Fax +91-40-66684433 m.pathan@koelnmesse-india.com Business Review www.koelnmesse-india.com
65
D ESIGN
Raasta, Cyber Hub Interiors
The Right Furniture for the Restaurant By Sharmila Chand
I
n the planning and running of restaurant business, selecting the right furniture is as crucial as choosing the right location, chalking out the right menu and hiring the right team. The experts say furniture is often ove r l o o ke d b u t s e l e ct i n g t h e r i g h t restaurant furniture is certain to enhance the personality and ambience of your food service outlet. They argue, after all, the guests will be spending a great deal of their time sitting in the restaurant. No matter how great the
66
food, music, lighting, or how friendly the service is, the guests will not be happy if they are given uncomfortable, wobbly or shabby seating arrangement. Here we have put forward some advice on how to make the right selection of furniture for the restaurants.
Comfort and Aesthetics Firstly, it is highly important to analyse and understand the customersâ&#x20AC;&#x2122; needs, and be sure of the profile of majority of your clientele. The comfort of your customers
Hammer Food & Beverage Business Review
is extremely important when it comes to running a successful restaurant business, and it should reflect on the restaurantâ&#x20AC;&#x2122;s furniture too. If your outlet is casual with a focus on drinks and finger food then you need to select more of lounge chairs and bar stools. Whereas for fine dining outlets, straight upright chairs matching with the height of the tables, is required. Personally one should sit and check the posture of sitting on the chair, to ascertain whether it is providing enough back support.
June-July â&#x20AC;&#x2122;17
D ESIGN Set the Mood When selecting furniture for the restaurant it is important to consider the theme of the restaurant. The furniture would differ from a fine dining restaurant to a casual dining restaurant. The restaurant’s furniture also depends on what kind of mood do you want to set. Furniture plays a crucial role in impacting
Interiors at Yeti, The Himalyan Kitchen
While selecting furniture for restaurant business it is important to answer questions like: Will your customers prefer cushions? Do you need to place a booster seat on the chairs if it is a popular family restaurant? How accommodating are seats for all shapes and sizes of people? Should you have extra seats for kids? The furniture with the right look definitely has the potential to enhance the overall look and feel of the outlet, but it should not be done at the expense of the guests’ comfort.
Ideally, there should be a sensible balance between comfort and aesthetics of furniture; well coordinated with the colour scheme and theme of the restaurant. Draw a design plan and choose colours, patterns and materials that fit within it. It is advisable to stick to neutral tones and limiting the amount of patterns so as to maintain balance and minimalist look.
the right mood. For example, a round table is a must for encouraging big groups to dine together over enlightened discussions while long tables exude a more serious, elegant atmosphere. Moreover, tall cocktail tables encourage socialising, moving around and
12cm ht. X 18.5 cm W (without bleed)
SPECIAL OFFER Call now
+91 9636313300 Promo code “01JULSPICE”
Our spice blends are the perfect complement to your expert culinary arts
*Terms and conditions apply.
Also available in 500 g pack
Also
available in 1 kg pack
Special features of our blended spices Chef’s Art and Spicefield are Food Service India brands, known for its over 80 years of spice heritage. Based on approved recipe of renowned chefs, our range of blended spices provide authentic taste profiles and help you expand your menu and create signature dishes. After all, nothing gives us more satisfaction than helping you create dishes that win you compliments from your customers.
Controlled Temperature Grinding to retain ingredient flavour I High Volatile Oil content I 40+ Quality checks I Assured consistency in taste, colour, aroma and quality I Sourced from origin I Based on recipes of renowned chefs I Authentic taste profiles I NO preservatives, artificial flavours or colours
www.foodserviceindia.com - COMPLETE RANGE OF FOOD & BEVERAGE SOLUTION FOR HORECA
Write to us at:
customercare@foodserviceindia.com OR Call +91 97443 40707
FOOD SERVICE (I) PVT. LTD., Building #5, 571/572, 7th floor, Solitaire Corporate Park, Andheri (E), Mumbai 400 093
June-July ’17
Hammer Food & Beverage Business Review
67
D ESIGN greeting each other in comfortable space. So look for chairs, benches and bar stools that match the theme, mood, ambience and decor of your restaurant to add style and flair that will help create the right mood.
Optimise Space Restaurant’s furniture should also depend upon the availability of space. Depending on the available space of your restaurant, you need to select the furniture of the right size. If you have more space than you need, you can choose furniture that looks decorative and fills up the space beautifully. Whereas for limited spaces sleek furniture should be selected.
Dual Purpose Furniture If the restaurant has the option of outdoor
setting, it is a good idea to go for dual purpose furniture, which can serve the purpose both indoors and outdoors. Dual purpose furniture looks good in indoors as well as outdoors. Materials such as high quality polypropylene or aluminium are indoor-outdoor neutral; working well in both the settings.
Quality and Durability Although inexpensive options may seem attractive at first, it is important to note that quality furniture will be more cost-effective in the long-run. Also pay close attention to the fabrics used in the furniture. They should be resilient enough to last long. Another important factor to note will be the construction of the chairs and tables.
They should be stable and strong to make sure that they can bear the load of all types of guests and are completely safe for them.
Reflect Your Own Personality Lastly, let your choice in design and furniture should also satisfy your personal creativity. While it is extremely important to keep various factors in mind such as comfort of the guests, theme of the restaurant, the ambience of the restaurant, the type of mood you desire to set in, etc. while choosing the furniture for the restaurant, it is also important that the overall look and feel of the furniture of the restaurant reflects your own style in a way. This would help the restaurant be a part of your passion.
Experts’ Speak This writer also discussed the issue of appropriate furniture for restaurants with a section of industry experts. Their perspectives are given below: Jaideep Anand – Owner, Trend, New Delhi While looking for restaurant seating, several factors have to be kept in mind. Restaurants’ furniture should be comfortable with enough leg space so that patrons enjoy sitting. If they can’t sit properly, they won't be able to enjoy their meal! Make sure that the furniture you choose is easy to maintain and durable so that it doesn't fade quickly or is broken easily. People should have the option of where they want to sit and it all depends on the frame of mind of the person who walks in at a restaurant. Some of them maybe in a mood to enjoy a drink post work and some may walk in with the intention of having a good meal. Seating arrangements in restaurants play a very important role in deciding this. At our restaurants we prefer to have a mix of seating lounge; high and low. It brings a vibrancy and the place looks alive and not boring / generic. We have chosen this format for Trend because we wanted it to come across as a mix of fine dine and lounge.
Kabir Mehra, GM of Eastin Residences Vadodara Choose your furniture by keeping in mind your target guest profile. The appropriate furniture not only gels with your outlet’s ambience, but also takes it up a notch. Understanding your customer needs is very important. For example, if your target guest profile consists of small children, then the décor and furniture should be quirky, vibrant and stain-free at the same time. Whereas if your customer base includes people from upper echelons of the society, then you should invest in cushions and classy furniture for your food service outlet. Do not choose furniture that takes away the focus from your outlet’s ambience; instead choose furniture in such a way that it complements it and make it better. Similarly, a fast food joint should have funky, casual furniture that might consists of plastic chairs and tables which would add to the ambience, but for a luxury brand like us, we have a mixture of both modern and local. Our furniture ranges from comfortable cushion chairs to a lot of glass elements, to art pieces and so on.
Rohit Malhotra — Business Head India at Barcelos chain of restaurants While choosing furniture for a restaurant, care must be taken that it should match the interiors of the restaurant concerned.The furniture of the restaurant should depend on the look and feel of the restaurant you have chosen. For example, QSRs have a more casual vibe and feel to them. Barcelos is in QSR format, and keeping that in mind, we have to be careful while choosing furniture and fabrics. People tend to walk in here with families and consequently there is a potential for lots of wear and tear; that is why we choose our fabrics wisely which are easier to clean and maintain.
Joy Singh, Co-Partner, Raasta, and Yeti — The Himalayan Kitchen, Delhi First and foremost, the furniture should be comfortable. People have to be comfortable to truly enjoy their culinary experience. Secondly, the furniture should fulfill its purpose. ‘Raasta’ being a lounge should have more low seating arrangement and high bar stools, for people to relax and take in the vibe while Yeti being more food-centric should have more dining seats with larger table space.
68
Lastly, the interior space of the restaurant should reflect its brand identity. Raasta being a Caribbean lounge has wicker and bamboo accents while Yeti —The Himalayan Kitchen has more of wood and stone used in its interiors.
Hammer Food & Beverage Business Review
June-July ’17
June-July â&#x20AC;&#x2122;17
Hammer Food & Beverage Business Review
69
OPERATIONS
Finding Revenue
Concepts from F&B By Sharmila Chand
A
sk hoteliers in the Indian hospitality industry that which departments in the hotel generates maximum revenues and most likely they will cite that rooms and food and beverage departments are the major revenue earners for the hotel. They say these two are the major revenue as well as profit contributors of hotel operations in India and profit and loss statement of the hotels across the country also proves these experts’ opinion, by and large. Though in general rooms earn more revenues than food & beverage operations, but food & beverage also contributes significantly towards hotels’ revenues. Here we discuss revenue and profit flow through food & beverage department, in the context
70
of the Indian hospitality industry. “The hospitality industry is very dynamic where constant innovation is required to drive revenues. Especially for food and beverage outlets at the hotels, the guest expectations have gone higher,” stated Yogesh Bhatt, Food & Beverage Manager, Grand Mercure Mysuru. “A u t h e n t i c c u i s i n e s a s w e l l a s international cuisine festivals are a new trend now. At the Grand Mercure Mysuru, we have special offers & promotions on F&B service for the guests. To promote the food in-house and to create a buzz, we do special events that revolve around food. Our hotel also takes extra effort to cater to kids and families; thus, we see to it that the little ones are given special care even while dining,” he elaborated.
Hammer Food & Beverage Business Review
“In Grand Mercure Mysuru we get a mix of Indian as well as international guests. Our F&B concepts are designed keeping both the target groups in mind. We do events that revolve around a certain festival; we also have special set ups done for our in-house guests who might be celebrating either their birthdays or honeymoon in our hotel. Where in fine dining gives an upscale status to the hotel, all day dinning provides several options that are liked by guests staying for multiple nights,” informed Bhatt.
Some Savvy Measures He also talked about some of the strategies that Grand Mercure Mysuru implement on a regular basis to garner impressive F&B revenues. “They are live food counters which entail less cost and tend to make
June-July ’17
OPERATIONS food wastage negligible; the seasonal food festivals which help to create a buzz around, and the variety of food choices offered to the guests at seasonal food festivals encourage them to visit the restaurant again; and creating gastronomic menus involving high-end exquisite ingredients, which can enhance guest experience,” he elaborated. Ashutosh Garg, F&B Manager, DoubleTree by Hilton Hotel Pune-Chinchwad also points out three smart ways, which according to him can generate impressive revenues from hotel’s restaurants. “Loyalty program is one of the smartest ways to bring repeat business for food & beverage outlets. Use of social media in recent years has grown massively hence it could be used as a tool for food and beverage promotions. Online food ordering portals is another smart way to generate restaurants’ revenues. We have a wide variety of customers and lots of them want to fine dine from the comfort of their home. This is where online food ordering portals are very useful for consumers,” elaborated Garg. “Personalisation of service is the key to create a sense of loyalty among guests. Keep the themes changing and engage
the guests through social media. These concepts are practiced in our award winning specialty restaurant Miyuki, 3 Spices and Level 12 – the rooftop lounge & bar,” opined Garg.
Appealing to Millennials Furthermore, F&B concepts appealing to millennials and generation X is a good idea
for hotels to generate revenues. Yogesh Bhatt said, “Millennials in our country are more adventurous in their food & beverage choices now than they were ever before. Due to the growing exposure to the international cultures and lifestyles, the Indian population has started developing global tastes and is reaching out to restaurants which offer different cuisines and styles.”
together with 同期举办
Asia’s fresh produce trading hub AsiaWorldExpo, Hong Kong 亚洲新鲜 果蔬行业 贸易中心 2017年9月 6–8 日
6 – 8 Sep 2017
ASIA FRUIT LOGISTICA June-July ’17
中国香港 亚洲国际 博览馆 SCS Agribusiness Consultants Pvt. Ltd. 651 Pace City-II · Sector 37 122004 Gurgaon · New Delhi Tel +91 (124) 434 4500 Fax +91 (124) 434 4501 flb@scs-group.com
www.asiafruitlogistica.com
Hammer Food & Beverage Business Review
71
OPERATIONS authentic cuisine to the table, those who know will become your loyal customers, because it is difficult to find original these days,” he suggested confidently. At the same time, he emphasised on being honest to the customers. “Tell them if you have not been able to follow authenticity due to any challenges.” “If you have not followed the authentic method in preparation, do not call a dish what it would have been called if it were prepared authentically; otherwise this may lead to a mismatch in guests’ expectation,” he pointed out further.
Marketing the Concept
“Guests, especially Gen X these days, don’t just look out for food when they step out to dine. They look forward to a dining experience. As there is a preference and openness to try new things, we have seen a lot of innovation in culinary arts during the last decade. The food festivals from different regions offering topical cuisines along with some special menus are another way to tap this segment of the market. We at Grand Mercure Mysuru hold multiple food festivals and promotional offers on beverages that are designed keeping in mind the taste and demand of the millennials segment,” explained Bhatt.
Dalal also talked about the crucial role of marketing the F&B concept/s. “You may have a great concept, a very hard working team and world class food but until and unless you have reached out to the right market, it is of little use. Food & beverage heads in restaurants/hotels must get themselves involved with their marketing team and take the ownership to market their concept/s. I personally believe that you should start your marketing exercise before your concept comes to life. Set the ground right and then come up with your concept. Make sure you talk about it and focus to the right clientele. Take the concept to a peak and then stop; leaving people hungry for more. This sets the tone for the upcoming activities,” analysed Dalal.
Involving Chefs
The HR Factor
Umesh Dalal
Umesh Dalal, Food & Beverage Director, Eros Hotel New Delhi, Nehru Place, also gave three useful tips towards garnering impressive revenues from restaurants. “Involve your Chefs, for when it comes to food concepts no one else other than your Chefs can do complete justice to it. Discuss with your Chefs what is it that you want to do, give them a broad framework and let them do research on that. Get involved in the research process and have discussions around your concept. Establish your concept and then work backwards,” averred Dalal. “For example, we did Dhaba promotion early this year and went on a road trip to Amritsar to carry our research with our kitchen team. We could have done it without our trip too, but the excitement that builds by the pre-work reflects in your execution,” he explained further.
The hotel’s restaurant business should not only tap the opportunities but should also be equipped to tackle the multiple challenges associated with it. One of the biggest challenges these days in the Indian hospitality industry is to find talented
Authenticity is the Key Dalal also talked about focusing on the authenticity of cuisine. “When you bring
72
Ashutosh Garg
Hammer Food & Beverage Business Review
Yogesh Bhatt restaurant and bar professionals and retain them. “In a busy and burgeoning hospitality industry like that of India it is very difficult to retain good talent. Continuous growth, training and engagement are certain i n i t i at i ves w h i c h a re re q u i re d to b e addressed on a larger scale to facilitate employee satisfaction. Then only we can meet this human resource challenge,” observed Bhatt. “Yes I agree,” said Garg. “Finding talented professionals in the Indian hospitality industry is difficult. Working hours, wages, motivation, etc. are the factors influencing iteration of talented professionals in this industry,” he added further.
Hotel Lobbies for Revenues “Hoteliers in India are bringing back the concept of lobby bars to enhance their beverage revenues. Long treated as dead spaces that hotel guests raced through on the way to the elevator, lobbies are being transformed into places for work, to surf the web or to meet friends for a drink. At Grand Mercure Mysuru, we have the Silk Bar at the lobby level. This upscale bar adjacent to the lobby serves a heady mix of single malts, cocktails, mocktails, and wines,” elaborated Bhatt. “Nowadays hotel lobbies and bars are important hubs for socialising, where one can have small business meetings and sometimes network over a drink. The buzzing effect of lobby creates enough space for revenues. However, I really think that more than a revenue earning platform, hotel lobbies are more related to guest experience and their satisfaction,” offered Garg. n
June-July ’17
concurrently held with
June-July â&#x20AC;&#x2122;17
Hammer Food & Beverage Business Review
73
OPERATIONS
Dishwashers Facilitating Food Service
D
i s h was h i n g m a c h i n es h e l p i n s t i t u t i o n s i n maintaining hygiene and bacterial-free food service & food production ware. A dishwasher is a mechanical device for cleaning flatware, hollow ware, crockery, glassware and cutlery. Its operations entails a combination of mechanical wash action, chemical, time and temperature. Unlike manual dishwashing, which relies largely on physical scrubbing to remove soiling, the mechanical dishwasher cleans by spraying hot water. A mix of water and dishwasher detergent is pumped to one or more rotating spray arms, which blast the dishes with the cleaning mixture. Once the wash is finished, the water is drained, more hot water is pumped in and a rinse cycle begins. After the rinse cycle finishes and the water is drained, the dishes are dried using one of several drying methods. Typically a rinse aid is used to eliminate water spots for streak-free dishes and glassware, resulting from hard water or other reasons. Dishwashing machine saves lot of water. It has inbuilt feature of soaking, washing & sanitising, as these are essential part of a hygienic wash. Also washing takes place in controlled manner to avoid any contamination due to bacteria.
The Market Dishwashers play a crucial role at restaurants, airline catering, banqueting, convention, institutional catering, etc. They have become an integral part of the ever evolving food & beverage industry of India. Every kitchen is judged by what it places upon the table, which is amply manifested through spotless glasses, pristine plates and shining silverware. However, like everything else, clean cutlery and glasses on restaurant tables too have a history, which often starts behind the scenes, with the dishwasher. Today, the Indian hotel and food service industries are looking to cut costs from water, electricity bill, space, etc. and at the same time get fast returns on investment. Dishwashers can cater to this twin objective through decreased costs of cleaning and increased productivity that eventually can lead to healthy bottom lines in the hotel and restaurant business. Though the penetration of dishwashers in the Indian food service industry is very low, it is becoming more sought after equipment to ensure hygiene in the food service outlets. The dishwashing industry has evolved significantly in India over the
74
Hammer Food & Beverage Business Review
June-July ’17
OPERATIONS
serve less than 100 meals per hour like small diners or bars. Door Type Dishwashers If space permits, door type machines can handle significantly more dishes than undercounter units. Door type dishwashers are usually used with accessory dish tables to provide a streamlined loading/unloading operation. Door type dishwashers are often fitted up in the corner of a kitchen to save space, though the design of your dishwasher may limit its placement. So confirm with The Product Becoming familiar with commercial dishwashers’ key terms your supplier whether the dishwasher is suitable for the desired ensures that you purchase the proper equipment for your kitchen. placement. Hood Type Dishwashers Commercial grade dishwashing equipment also depends on the Hood type dishwashers are just like they sound. They generally type of product it is washing. Your kitchen's employee dynamics stand up on legs and the washing compartment has hood top and workload determines the necessary product class. Your choice of a dishwasher should depend on a number of opening on the sides to load and unload racks of dishes. It is very factors, which include space requirements, turn rates, cost, and helpful tool for mediocre sized set ups. It is a semi-automated type of set up, which gives out 80 percent dry utensils post washing the type of dishware that you will be using. cycle. Conveyor Type Dishwashers Types of Dishwashers These dishwashers feature conveyor The specific needs of your establishment belts that run through the machine to carry should determine the type of dishwasher you wash racks under stationary spray arms consider for purchase. The type of dishwasher to be washed, rinsed, and sanitised. Many you need is dependent on the volume of models come in either high temperature dishes, available space and how quickly you hot water sanitising or low temperature need the dishes to be washed. Let us look chemical sanitising options and can take into types of dishwashers. on over 450 racks per hour. This is usually Under Counter Dishwashers installed with dryer help to get 98 percent Under counter dishwashers are commonly dry utensils out after washing cycle. This type used by smaller kitchens with a need for a of dishwasher is commonly seen in huge more compact, space-saving machine and setups. Conveyor width and interior clearance for whom the dishware turn rate is relatively are important factors when purchasing a limited. For small operations like diners, bars, conveyor dishwasher as they determine what cafes, etc., an under counter dishwasher is a will be able to fit through the unit. good choice. They are small and compact, Flight Type Dishwashers taking up only as much space as a residential These machines must be custom built dishwasher, but can still process up to 40 for each establishment and can vary widely racks per hour. These types of dishwashers Alok Dubey in both design and capacity. With this type work well in commercial establishments that last 15-20 years and the results are quite visible now. Increasing awareness, technological developments, innovative and customised dishwashing solutions for hotels, restaurants, industries, hospitals, institutions and corporate houses have convinced the users to be more particular on the set standards for hygiene and cleanliness. Dishwashers also prove to be cost-effective in the long-run.
June-July ’17
Hammer Food & Beverage Business Review
75
OPERATIONS are in contact with the high amount of of machine you do not even need ware starch and protein (e.g. bakeries and washing racks since all of the dishes butcheries)”, said David. are placed directly on the conveyor belt According to Alok Dubey, Promoter, and drawn through the machine. Flight THS Consulting Pvt. Ltd., “Pot washing is type machines are best for very large often a heavy sector in restaurants and establishments like university dining halls, kitchens; ergonomically a burden and banquet halls, or hospitals. a bottleneck in the process. It is often According to David Owen, Managing challenging to keep the pot-washing area Director, Winterhalter India Pvt. Ltd., clean and the process overall can be quite “Winterhalter offers full range of dishlabour-intensive.” glass washing machines and equipments. Therefore for every single kind of operation it is possible to offer a proper solution. For Indian Context example, with UC Excellence -iPlus it is Alok agrees that dishwashers are helpful possible to get polish free glasses even if in cleaning a large number of cooking space is limited.” pots and pans used in the Indian type of “Washmatic machines can wash cooking and also for many dishes used from 300 pieces of crockery an hour for eating the many varieties of curries to 8000 pieces an hour. We use a and chutneys. Most of the operators of David Owen detailed scientific process to decide Indian establishments use stainless steel which machine to recommend and the selection process factors vessels and it is important that we use a dishwasher detergent on owners, operators, work load, skills available, electrical loads which will not reduce the shine on these stainless steel vessels. available, food sale cycles, price range of crockery in use, sale per Also we do extensive frying in Indian type of cooking, and thus store, par stock of crockery, demographics, beverage sale & so on. we need a dishwasher which will penetrate the burnt on deposits There are many variants available in the market. Washmatic also left in the frying pans and clean it properly. manufactures Crate Washers & Hood Type Dish Dryers besides According to Sunil, “Washmatic machines are ideally suited complete range of accessories and chemicals,” said Sunil Khanna, to wash dishes in Indian restaurants as all of them come with Director, Washmatic India Pvt. Ltd. temperature interlock & high mechanical power. It is important to install the machines correctly with approved utilities and correct accessories. After sales service is critical as in kitchens outside Pots & Pans Washing Pot and pan washers are frequently found in bakeries, restaurants big hotels unskilled operators may damage the machines at times.” “By using the correct combinations of dishwashing machines, and large catering establishments, with a high turnover of thick pots and pans, which may be more difficult to clean, or may not chemicals, water treatments, and racks, it is easy to clean Indian physically fit into an existing dishwasher machine. Pot and pan dishes even if they are heavily soiled,” iterated David. washers utilise high pressure water to blast difficult-to-remove residue of commercial cookware and utensils. Role of Temperature Pots, pans and utensils often require specialised dishwashing High-temperature dishwashing machines use heat to sanitise and equipment, which may be referred to as pot washers, low-temperature machines sanitise with chemicals. pan washers or utensil washers. Pots and pans Most commercial dishwasher types come in high used for preparing food, typically have grease with temperature and low temperature models. For which the dishwashing equipment must contend. comprehensive cleaning, both models require According to Sunil, “They need different detergents and various cleaning agents, but high machines which have larger wash chambers & more temperature models primarily clean dishes by mechanical power. In the Indian context, they are heating the wash water to an intense enough heat mainly preferred for bakeries as of now, besides for sanitisation to occur, whereas low temperature in some MNC cafeterias. Pot washers are rarely models require the use of additional chemical agents used in India as we cannot do away with sink for complete sanitisation. There are advantages and pot wash units, which in any case are needed to disadvantages to each. wash karahis & large pots. Washmatic has not yet “Correct temperature is to be guaranteed for a manufactured pot washers, which can wash pots dishwasher if it is to be accepted as a substitute for without scrubbing. The machines are still work in manual washing because dishes cannot be scrubbed progress. We do recommend pot washing system in machine washing. It is mandatory for a dishwasher with swirling water currents as built by Power Soak to pass a thermo label test & kill germs during rinse but have yet to do our own research. However, GN cycle. Temperature is also partially responsible for pan & utensils can be easily washed in a decent drying of dishes in machines without dryers.” said pot washer.” Sunil. “With the new Winterhalter UF series, which According to Alok, “The mechanical dishwasher has been launched last year, innovative enzymecleans by spraying hot water, typically between based chemicals have been launched as well. These 45 and 75°C (110 and 170°F), at the dishes, with chemicals are especially made for wash items which lower temperatures used for delicate items. Washing
76
Hammer Food & Beverage Business Review
June-July ’17
is conducted with temperatures of 65–71°C (149–160°F) and sanitation is achieved by either the use of a booster heater that will provide a 82°C (180°F) ‘final rinse’ temperature or through the use of a chemical sanitiser. A hot water supply can also increase the efficiency of machine, provided the hospitality unit has the heating line available.” David explains that the water temperature in dish washing machine is one of the key parameters along with contact time, water pressure and chemicals. To get a perfect wash result it is necessary to set the temperature as shown below: Tank: 62 degree Boiler: For glasses 65 degree / for dishes 85 degree.
Water Consumption Commercial dishwashers are considered to be one of the largest water and energy consumers in commercial kitchens. Lowering the rinse water consumption not only saves water, but also presents the most significant opportunity for energy savings for this product. “Water is a crucial element while opting for a dish washer. Since dishwashers can save up to 75 percent water, they are the only choice in kitchens located in areas with serious water shortage,” claimed Sunil. Alok explained that reduced water usage can lower individual expenses and time spent in acquiring water. Reducing use of hot water lowers individual expenses for energy. Reduction of the total water consumption lowers the demand for the extension of water supply systems and facilities as well as for costly water treatment facilities. Reduced water usage through dishwashers can improve the availability of water for other uses. As per David, due to the continually water regeneration in a dishwasher, the water consumption is very low as compared to manual/ three sink unit washing.
Pre-Rinse Prior to loading the dishwasher, plates and dishes are manually sprayed (pre-rinsed) to remove loose or ‘sticky’ food. The water used in this pre-rinsing operation is often twice the volume of water used by the dishwashing equipment. The most costeffective water conservation measure in a commercial food service operation is in improving the efficiency of the pre-rinse spray valve. “Use of pre-rinse spray hose is mandatory in all dishwasher machines other than rack less conveyor machines. These are used for removing leftover food on dishes which could not be scrapped off. The advantage is that wash tank does not get too dirty and there is no need to stop the machines too often in between the meal period to empty the tank, fill it with clean water and wait for it to heat up again,” commented Sunil. Washmatic uses spray rinse hoses with scraper action rather than spray type hoses to save 50 percent water and also to provide a correct push to the fine particles of food waste sticking to the crockery. As per David, with pre-rinse spray valve water sprayed manually on dirty dishes, the wash tank remains clean and we can use the dishwashing machine for more wash cycle without changing the tank water. According to Alok, by switching to a water sense labeled pre-rinse spray valve, a commercial or institutional kitchen can save a reasonable amount in energy and water costs.
Regd. Office:/Showroom: C-207, 1st Floor, Naraina Industrial Area, Phase-1, New Delhi-110028 (INDIA) T +91-11-26169771, 26177232 F +91-11-26169233
June-July ’17
Hammer Food & Beverage Business Review
E info@makrey.com W www.makrey.com
77
OPERATIONS High-efficiency Reduces Operating Cost
correct MEP (mechanical, electrical and plumbing) drawing and installation of the dishwashing machine. Furthermore, it is important to operate the machine with water of high quality and the correct dosage of chemicals. Last but not the least, the proper handling of the machine saves on operating cost.” “ Fo r m ax i m u m ef f i c i e n cy, r u n t h e dishwasher only when you have a full load of dishes; running smaller loads increases the number of times you use the dishwasher. The amount of dishes your dishwasher can comfortably hold depends on size and model,” explained Alok.
A high-efficiency dishwasher must meet certain standards to be labeled as such. These commercial dishwashers are on an average 25 percent more energy efficient and 25 percent more water efficient than their standard counterparts, which lowers their operating costs. Some commercial dishwashers come with pre-rinser mechanisms that reduce or even eliminate the need for someone to pre-rinse the dish before placing it in the wash. Alternatively, if you want to alleviate the time and labour cost spent on rinsing, look into purchasing a pre-rinse unit. Maintaining Dishwasher Tried and tested features to be retained According to David, Winterhalter dishwashers in the dishwashers should include wash tanks have special self-cleaning program which for effective cleaning, self-draining stainless can be activated once the operation is over steel re-circulating wash pumps, improved for the day. Therefore very little manual was h sys te m s fo r p owe rf u l c l e a n i n g , Sunil Khanna cleaning effort is required. Nevertheless, a automatic filling wash tank, heater and periodic technical service of the machine reduces the chances of thermostat control, food grade stainless steel body, cost-saving unexpected breakdowns in future. low temperature drying, heat recovery condensing system, and Sunil says, three factors are important here. “Use soft water, powerful and effective pump rinsing system. buy HACCP compliant dish washers with die pressed tanks & According to Alok, “Dishwashers require four basic elements rounded comers, use machine in a configuration which allows for operating i.e. water, electricity, manpower & cleaning agents; proper access for cleaning. Furthermore, the machine needs to all four are significant measures for operating cost. Selection of have self cleaning features & intelligence to go into a washing commercial dishwasher is being done on these parameters only, mode if operator switches off machine without running the wash as all these parameters are directly impacting the operating cost.” cycle. Lastly, machines must be dried properly after cleaning.” David explains that we must have the following in an efficient “Provide the soft water supply, which will avoid the scaling in dishwashing machine: the machine,” said Alok. • High wash power through high pressure of wash jets Wash the equipment regularly with the following steps: • Balance system pressure and counter pressure • Empty the Dishwasher • Optimum hygiene through wash manifolds at the rear of the • Inspect and Clean the Spinning Arms machine • Clean the Edges and Exterior • Service-friendly minimum possible maintenance • Clear the Area Near the Drain When these factors are present together, the consumption of • Use an Acid to Remove Build up water, chemical and energy gets reduced and that results in low • Get Rid of Mildew operating cost.
Cost Factor/ROI In order to get good performance in a n y d i s h was h e r, yo u n e e d to h ave ideal conditions pertaining to pressure, temperature, and water quality, which are not easy to get or are too expensive, even in the hi-end hotels of the country. Dish washing machines are compared for their water consumption, chemical consumption and for the type and load of dirty cutlery and utensils that the restaurant/hotel would churn out. Access to spare parts and an annual maintenance contract with the company would definitely be the top priority when deciding on which brand of dishwasher to purchase. A brand with a good name in the market would definitely have an edge. According to David, “It starts with the
78
Environmental Issues According to David, “Our production plant, Winterhalter GastronomGmbh is certified according to the Quality M a n a g e m e n t S ys t e m I S O m 9 0 01 , O cc u p at i o n a l H e a l t h a n d S afety M a n a g e m e n t O H S AS 1 8 0 01 a n d Environmental Management System ISO 14001. The Winterhalters’ chemicals comply with DIN guidelines — DIN 10510 and 10512, and DIN 10522 for commercial dishwashing. All Winterhalter chemicals are non-toxic, non-cancerogenic and are free of NTA and EDTA. Especially the India detergent F2 is free of phosphates and active chlorine components.” “Running an old dishwasher can account for up to 15 percent of your daily water use; more if you run it more than once.” observed Alok.
Hammer Food & Beverage Business Review
June-July ’17
washer. “Our machines are designed to be used by low skilled operators in India and are not designed for skilled & educated operators in Europe & USA. Our machines can be operated only by on/off switch & do not require settings to be on sophisticated controllers. In our case, all intelligence i s a l re a d y b u i l t i nto t h e m a c h i n e s . While the switching on/off is through electromechanical controls to prevent service issues in the Indian environment, internal functions are completely electronic, both for reducing the cost of manufacture and for speedy repairs. Also, our machines can be made available with changed factory settings to meet any specific requirements of operators or brands. We have ready supply of parts as well,” elaborated Sunil.
Future Growth
Training the Operator According to David, “We provide onsite training to the operator after the installation. Furthermore, Winterhalter India has its own operating and training facility in its head office at Manesar,” David informed. Sunil believes that staff training is a must. “Washmatic has an exhaustive list of FAQs and we encourage clients to ask for Washmatic representative to come & certify that operator is fully trained to operate and clean the machines as majority of the machines are sold by business partners who are not used to these practices and depend on us,” he explained.
Technology A s p e r D av i d , l a t e s t t h e U C Exce l l e n ce - i h as been launched. This machine is with integrated reverse osmosis device which makes it easy to run under counter glass washers with osmosis water, even in narrow counter areas. Because the reve rs e o s m o s i s system is fully integrated into the UC-S / UC-M, the space requirement is only limited by the dimensions of the ware
June-July ’17
Dishwashers are the part of automation. As a developing country, India is heading towards the increased use of automated equipments to enhance and enrich the quality of work, especially in food & beverage operations. “The market of dishwashing machines in India is excellent and is growing at the rate of 7-8 percent annually over the last three years. The demand for hygiene is increasing in the country, plus due to the ever increasing salaries of non and semi-skilled personnel, dishwashers are becoming more and more recognised as a cost-effective and more reliable solution. The market was down in the first half of the year due to de-monetisation and the introduction of GST. However, due to Winterhalter’s good positioning in the market, we were still able to grow by 30 percent more year on year compared to the first half of last year,” proffered David. Here it deserves a mention that dishwashing market in India is not only restricted to hotels & restaurants, but is also expanding i nto n ew a re as which are industrial canteens, hostels, hospitals, corporate sectors, etc. that provide a platform for a wide range of o p p o rt u n i t i es in the dishwashing machine segment. n
Hammer Food & Beverage Business Review
79
OPERATIONS
Adorning
Foodservice G
lasses are evolving, continuously. Really! The ecstasy that glassware i m p a rts to fo o d a n d d r i n ks i s something that nobody can blindly ignore, though Indians are exceptional in this regard if we recall our past. We have, since ages, relished drinking tea in a kulhar, which is as delicate as any glass article and still donâ&#x20AC;&#x2122;t mind that at all. It has a distinct charm to it. Nonetheless, it is not that we have not changed our way of life for the better; it is just that we also carry forward tradition alongside us. Glass tableware comprises of products which are used for serving food for dining, and other purposes as well. They also form a part of table setting. The global glass tableware market has passed through a number of qualitative and quantitative changes in the past few years. More than 400 manufacturers are involved in the production of glass tableware products at the global level. Libbey Inc., Arc International, Bormioli Rocco SpA, Anchor Hocking LLC and WMF Group are some of the key players operating in this market.
80
P rev i o u s l y, t h e p u rc h as e of g l ass tableware products was restricted to the upper class population and a part of the upper middle class population, since they were considered as premium products. However, in recent times, these products have gained access to consumers across all income groups, which are primarily fuelled due to the increasing disposable income of the consumers. The use of glass for food and beverage service goes back many years but the fascination for service in glassware has not yet declined the use of traditional ways; like use of bronze thalis or banana leaves for that matter. The innovation in g l asswa re t h o u g h mesmerizes one and all. Th e ra n g e of glassware continues to evolve
Hammer Food & Beverage Business Review
and expand. Also trending are new options for hot beverages; as tea and tea service gain popularity
The Glassware The way glassware is taking a new look everyday with new techniques being developed to improve the finish and grading of glass for usage in the hospitality sector. Today, glass made for the service of food and drinks has to go through methodical and rigorous tests for approval of its quality. Simultaneously, there are other formalities that have to be followed i . e. t ra d e m a r ks , registration of design, obtaining quality certification, etc., common to many other products that are coming into the market for human usage. Pe rfe ct g l a s s w a re should have characteristics - Durability, Smooth Surface, S ta c ka b i l i ty a n d F l at B as e
June-July â&#x20AC;&#x2122;17
OPERATIONS
especially suitable for dishwashers. Fo r va r i e d ass o rt m e nt of stemware, tumblers, beer m u g s m a n u fa ct u re rs a re offering all the most advanced features such as toughened rim (S.I.R.A.), tempered glass and gauging. The resistance of tempered glass and the transparency of crystal glass are of vital importance. The clarity of the glass should be such that it highlights the qualities of the beverage. The rim is an important part of the glass, which comes in contact of mouth of the drinker so it should not be sharp at all. Thus there are glasses available with strengthened rims, which are also made blunt.
Kitchenware A large range of resistant and functional products is available to satisfy all the requirements of a professional kitchen â&#x20AC;&#x201C; for the preparation and presentation of food. During the preparation of food especially for bakery and confectionary items, its usage is more than in conventional culinary kitchens. Criteria for kitchen glassware: there should be special ridge for a better grip, it should be hygienic and resistant to daily wash, stackable, modular and practical, it should also have a strengthened rim and be shock resistant. The oval shape is considered to be ideal for mixing as it provides stability to the glassware. The basic reason behind using glassware in the kitchen is because the touch of glass not only provides elegance to the craftsmanship of the chefs but also adds to the environment of the kitchen. Glass also makes noise less than steel and aluminium vessels or bowls while mixing something into it. Apart from the regular bowls and vessels, glass plates are popular for serving various kinds of desserts (quarter plates), and then there is the elegant dinner plate too. The list further continues to special cocktail plate, club plate and what is amazing about this is there are only minor differences that give these plates a different name.
price war among the competitors to grab the major share of this growing product segment.
The Technology
tableware market in India. Also rising disposable income of the consumers, who frequent high end hotels & restaurants and getting aware of new products, are also responsible for the growth of glassware market in retail segment. The transition in the lifestyle of the consumers leading to the increasing inclination for trendy glass tableware products is the key factor complementing the growth of the glass tableware market. Glassware market is bifurcated on the basis of product types like for beverage, table, kitchen, bakery and many others. In terms of revenue, tableware held the major market share. Increasing repeat purchases for tableware products is the key factor for the high market share of this segment. Beverage segment held the second largest market share and is expected to retain its position. The beverage segment has been further classified into tea pots, coffee and tea jugs, pitchers and coffee brewers, while the tableware segment has been classified into glass, cups and mugs among others. However, increasing raw material prices are expected to hinder the growth of the glass tableware market, which is resulting in
The Market International hotel brands and trend setting restaurants are the major factors responsible for the growth of the glass
June-July â&#x20AC;&#x2122;17
Hammer Food & Beverage Business Review
If somebody thought that glassware would fade away as past technology leaves its footprints on newer ones, they must have been surprised by the success of glassware in the hollow ware segment. As we are trying to maintain a balance between various methods of cooking and have adapted/adopted the new medium of microwave cooking, glassware has become the even more in-demand material for that medium of cooking as metal vessels cannot be used in microwave technology. One can easily find a number of websites on the Internet offering a wide range of glassware products. The list seems to be endless and glassware can be segregated as restaurant ware, bar ware, for cocktail arrangements, kitchen hollow ware, etc. It seems that technological advancement has been a big boon to the glassware sector too opening a new arena, where same utensils are used in preparation and service. It is not hard to be optimistic and to believe that with time there will be soon, a few more additions to the dimension of glassware that we are unaware of yet.
Customer Satisfaction Glassware has always been appreciated among classes and masses for day-to-day use or to mark special occasions. It has now come of age. Now, no matter what part of the globe we travel, we come across glassware being extensively used for dining purposes, be it for beverage or for sit down meal service. Due to convenience in handling and maintenance, plastic ware is used in fast food outlets and a few other small restaurants. But for displaying authentic cuisine, glassware is still considered as the best medium. The display of any food item has to be done in style and glass has its uniqueness in being transparent which disperses the characteristics of food in the best possible manner. This visual aspect of food provides an instant gratification for a food lover and glass plays an important role in building up a relationship between the tempting display of food with the one who is about to consume it. n
81
OPERATIONS
Trends in Beverage Glassware T
their mood, previous associations with what they’re drinking, and the glassware. The designers of glassware were always on the toes to woo buyers with new range of glasses or even before the craft cocktail boom began in earnest, designers were retooling classic glasses. Most of them claim that their glasses enhance the experience of drinking a specific type of wine or whiskey or beer, by using science to inform their designs. According to Raman, “Obviously in any foodservice environment most important features of a glass is its functionality a n d b re a ka g e res i s ta n ce. N owa d ays factories like Stölzle are using pulled stem technology to produce a one piece stem and bowl. The result is machine made glasses with the features and elegance of mouth blown glassware. But not only do you discard the unsightly joint lines but more importantly produce a far stronger glass.” The question over redeveloping and redesigning iconic glasses is does it create a difference in how the product in the glass is perceived? When it comes to brands, sommeliers, bartenders, and aficionados they are adamant about their favorite types of glasses, and can tell exactly how the glass affects the drink. In beer, the use of different types of glasses transmits different sensory information to the drinker. Tall glasses, like pilsner glasses, show the beer’s colour and the bubbles those travel for longer, and keep the beer carbonated longer. This design also releases the volatile aroma compounds for more intense scent up front. Raman further adds, “it is certainly proofed by many experts that drinking glasses should have distinctive and characteristic shapes in which each individual drink can evolve its optimum flavour. However for the Foodservice industry you should still consider that ‘Form follows function’.” There are multiple options available to taste the whiskey. The traditional rocks glass has been replaced in favour of glassware designed specifically to intensify the tasting experience. The innovations like Glencairn glass, a tulip-shaped glass that retains the aromatic compounds for easier nosing, became immensely popular. The producers believe that the Glencairn Whisky Glass is a revolutionary whisky glass that Raman Grover really lets one savour the taste and complexity of
hese days, trends in glassware have moved to more classic products, as well as variation, i.e. a different glass for each style of drink. The major push amongst glassware developers is to help restaurants enhance guests’ experience with the beverage and consider how the glass plays a role. What we are seeing is a diversification in glassware. We don’t see a really large trend coming on board; it’s more about helping customers create the experience they want. Before craft beer and craft cocktails came to the beverage party, aromas and suitable glasses were more of an afterthought. As modern consumer who is now more aware about proper beverage service, restaurants and bars are finding innovative ways to use different types of glassware. Mixologist uses glassware to differentiate drinks, especially for the higher-priced premium spirits. Glassware is integral to the high-quality presentation. Few mixologist serves an old fashioned in stemmed glasses, which are not only nice to handle, but also allow the aroma to unfold, similar to the experience of drinking a premium spirit in a snifter. It doesn’t help the restaurant accomplish its goals if the glassware isn’t suitable. If it looks nice, the guest doesn’t mind paying the higher price for the beverages. According to Raman Grover, Director, Soft Sensations Pvt. Ltd., “There are quite a few options of glassware available in the market. This being said there might be not so many who can provide the local service, availability & support. As a foodservice operator it is essential to select the glassware based on the application first before you look at the designs.” Picking glassware can actually dictate the cocktail program, as the size of a glass might decree what type of ice to use, for instance, and also allows the creativity to flow out.
The Science Most of the time guest does pre-judgment about what is in offer for drink even before taking the first sip, depending only on what they see. This means that things completely unrelated to the actual taste of the cocktail, beer or wine influences for guest experiencing it. Believe it or not, those things include the temperature within the restaurant or bar, the interiors, the sound,
82
Hammer Food & Beverage Business Review
June-July ’17
OPERATIONS fine whisky. These are great to use for any of Single Malt Whisky, Irish Whisky, and also single barrel bourbons. With the tapered mouth, one can able to really smell the nuances the whisky has to offer. Any malt advocate will love this glass! At the same time the NEAT glass is purported to allow alcohol vapours that are part of the spirit’s aromatics to disperse before the glass is nosed. As claimed by the producer, by eliminating unwanted alcohol burn, the NEAT Glass is the only glass that separates ethanol from essences and showcases the full complexity of the drink. They say around 90% of what is perceived as taste is actually smell, so why let alcohol burn disrupt true appreciation of whiskies and spirits? Alcohol burn always gets in the way, masking not only pleasant aromas but some of the most important. Regarding wine glasses, most manufacturers argues that shape matters, and independent study found that the shape of the glass didn’t affect the taste of the wine except in one case, where the glass shape dampened perception of the wine. According to Raman, “in the world of wine glasses the development went from the traditional wine shapes to the very extreme contemporary styled glasses. It seems there is not much room for any further new trends left without losing the functionality which is essential for the F&B industry. A current trend is that many glassware manufacturers putting a lot of efforts in the development of specialty glasses for beer, the various kinds of spirits & cocktails. There is still plenty of room for creativity.” Even if the difference isn’t backed in hard science, drink served in beautiful glassware tends to be perceived as being higher quality. In
June-July ’17
a home or bar environment, it’s impossible to separate the aesthetic, emotional, intangible experience from the science effects of design. Thus it is up to the operator or bartender that can definitively separate the psychological aspect of glass design from the content in it. Failing doing so otherwise most won’t bother how to drink, out of whatever cups we have on hand, glass or no.
Hammer Food & Beverage Business Review
83
HEALTH
Liquid Nitrogen
Needs Careful Handling Dr. Saurabh Arora
A
recent incident has alarmed the people of India, especially the well aware sections of our society. It should alarm our food service business too, if it hasn’t already. A 30-year-old guy consumed a cocktail chilled with liquid nitrogen in a bar in New Delhi on 3rd July 2017, which formed a hole in his stomach. Earlier this type of incident had occurred in Lancaster (October 2012) where a girl lost her stomach after drinking a cocktail infused with liquid nitrogen. It was her 18 th birthday. She got a hole in her stomach which destroyed the complete lining of her stomach (http://www.dailymail.co.uk). Such serious health issues in restaurants can not only lead to setbacks in the given restaurants’ reputation and revenues, but can get those restaurants embroiled in long- drawn legal tangles.
84
About Liquid Nitrogen Our atmosphere consists of 78 percent of nitrogen gas. With the advancement of technologies this gas began to be used in its liquid state. Liquid nitrogen is actually nitrogen in the liquid state at an extremely low temperature, i.e. -196 degree C. The density of liquid nitrogen is 0.81 g/cc or 0.807 g/ml (Wikipedia). Liquid Nitrogen has its presence in food industries since late 1800s. Nowadays it is widely used as cryogenic fluid for freezing of food products.
Properties of Liquid Nitrogen: • It is a colourless, odourless and tasteless gas in liquid state • It is non-flammable • It does not participate in combustion • It is extremely cold; also resist corrosion
Hammer Food & Beverage Business Review
• It is only slightly soluble in water • It has a boiling temperature of -196οC or -320F • It is lighter than air Liquid nitrogen is commercially produced by fractional distillation of liquid air. It is manufactured through a multi-stage process covering cryogenic air separation, absorption and membrane diffusion.
Its F&B Applications These days, liquid nitrogen has wide applications in the food & beverage industry. Liquid nitrogen is today used in almost every top restaurant for chilling of cocktails. Icecream manufacturers use liquid nitrogen for making smooth ice-creams. The reason is that liquid N2 forms small ice crystals and also has immediate cooling properties. It retains the stability of ice crystals. Liquid
June-July ’17
Planning to Installation Commercial KITCHEN & REFRIGERATION EQUIPMENTS
nitrogen quickly freezes the water content of food products as well as beverages and gives smoky presentation to food and drinks. Liquid nitrogen also enables maintaining the freshness of packaged food products. It also delays rancidity of fatty food products and prevents oxidative damage. Liquid nitrogen could be used for cryogenic preservation of a wide range of food products; such as freezing of meat, poultry, fish, dairy products, fruits and vegetables, microwavable meals, pasta and bakery products, milk and milk products.
The Potential Danger Liquid nitrogen is often used to freeze food products instantly. Its usage can help the food & beverage industry when it is handled with precision and prudence. The use of liquid nitrogen is good only until it is used in limited extent and carefully. A bit of
carelessness in its usage may create major problems. The beneficial freezing property of liquid nitrogen is also its dangerous effect. The vapour of liquid nitrogen could immediately freeze skin tissues and also cause cold burns. If a person swallows a bit of it, it may cause expansion of liquid nitrogen in the stomach. This results in severe health issues, which can even lead to death. Therefore liquid nitrogen should be used very prudently. Any food & beverage using liquid nitrogen should be had only after the complete evaporation of the nitrogen gas from it. If the drink having influence of liquid nitrogen is seen bubbling then it should not be consumed, as this gives the indications that the drink has presence of nitrogen in it.
Planetary Mixer
3 Deck Oven
Table with Sink
Exhaust Hood
Hot Food Trolley
Tray Slide Trolley
FSSAI’s Take FSSAI permits the use of ‘Nitrogen’ as an additive bearing INS no. 941 in various food products allowed through GMP tables, given under Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 and the latest amendment on 5th September 2016. As p e r Fo o d S afety & S ta n d a rd s Regulations, Nitrogen (INS 941) has two technical functions – packing gas and freezant, so it is allowed to be used in various food products (including beverages) as per GMP. The range of products has also been mentioned where it can be used along with its keen purpose. GMP means a minimum required quantity of an additive to give a desired effect for its intended use.
Four Burner Range with Oven
Three Burner Chinese Range
Shawarma Machine
Rumali Roti Counter
About the Author A young and dynamic professional with doctorate in pharmaceutics from Jamia Hamdard University, Dr. Saurabh Arora has invented a patented nano technology-based delivery system for curcumin, the active constituent of haldi. He has a number of national and international research publications and patents to his credit. Heading the testing laboratory and research business at Arbro and Auriga for close to 10 years, he has designed and setup four state-of-the-art testing laboratories in New Delhi, Baddi and Bangalore. He has also established Food Safety Helpline (www.foodsafetyhelpline.com), a one-stop solution for the people in the food & beverage industry to stay up-to-date, understand and implement the requirements of the Food Safety and Standards Act, and the Food Safety and Standards Authority of India (FSSAI). The site has a simple objective to help food businesses understand and comply with the requirements of this new and rapidly evolving food law, which has been put in place to provide safe and hygienic food to all the citizens of India.
June-July ’17
Hammer Food & Beverage Business Review
Four Door Refrigerator
Water Cooler
Rajkiran Kitchen Equipment
RZ-65-B, Narsingh Garden, Gali No.1, Khyala (Near Bus Body), New Delhi-110018 Contact : 9811179683, 9312438614 E-mail: info@kitchenramma.com
85
www.kitchenramma.com, www.frostramma.com
86
Hammer Food & Beverage Business Review
June-July â&#x20AC;&#x2122;17
June-July â&#x20AC;&#x2122;17
Hammer Food & Beverage Business Review
87
product previe w
Idli & Dosa Mix
CombiMaster Plus XS
Tropilite has launched a wide range of mixes for making authentic restaurant quality dosa & idli. The Flexi Rice Idli Mix & Flexi Rice Dosa Mix are ideal for breakfast buffets & outdoor catering. You don’t need any more overnight soaking up of rice & daal, and cumbersome grinding. All premixes are available in convenient 1 kg pack. The mixes are cost-effective, consistent and help manage hygiene standard by eliminating spillage & contamination arising from grinding operations. To make Flexi Rice Idli Mix, simply add 1.25 ltr water to 1 kg Flexi Idli Mix; mix it well and ensure no lumps are formed. Rest the batter for 5 minutes and steam the batter. For Flexi Rice Dosa, add 1.3 ltr water to 1 kg Flexi Dosai Mix, mix it well and ensure no lumps are formed. Rest the batter for 45 minutes and make dosa/uttapam. Tropilite Foods Pvt. Ltd. info@davars.com
Rational has introduced The CombiMaster Plus in XS format, with the same performance as its bigger siblings. With its volume of just about 0.2 m3, the now smallest unit from the CombiMaster Plus series fits into the small professional kitchens and convinces with its user-friendliness. In addition to its compact size of just 55.5 cm deep, 65.5 cm wide and a height of 56.7 cm, the CombiMaster Plus XS stands out with sophisticated technology, a modern design and convinces with its user-friendliness. At
Commercial Kitchen Equipment Techmate Industries is a leading importer, expoter, manufacturer, distributor & supplier of commercial kitchen equipment. It offers comprehensive range of products which includes softy ice-cream machine, bakery equipments and commercial food equipments, among others. The products offered by Techmate Industries involve the usage of high quality raw m ate r i a l s a n d high-end technology. T h e p ro d u c t s a re well-known for their excellent performance, compact design, high mechanical strength, easy operations and minimal maintenance. The company ensures good after sales service network all over india. Recently, the company has opened a new corporate office & showroom to display a wide range of the quality products under one roof. Techmate Industries info@techmateindustries.co.in
the same time, RATIONAL has succeeded in expanding the CombiMaster Plus series with a 6 x 2/3 unit, without doing away with the RATIONAL power and intelligence. The large door opening is fitted with energy-saving triple-glazing; the panels of which open making them easy to clean. The LED strips in the door also provide perfect visibility into the cooking cabinet. The small one is of course also equipped with the automatic cleaning function and is characterised by extraordinary robustness for top food quality. The large CombiMaster Plus models always convince with functions, which are effortless to use and which provide top food quality. Functions such as the patented dynamic air circulation, which optimally distributes the heat in the cooking cabinet and which provides for outstanding results. Together with the flowoptimised cooking cabinet shape, culinary delights are produced in no time. Crusts become crisp, and breaded coatings crunchy and roasts juicy - quickly and reliably. The powerful, renowned RATIONAL fresh steam generator, however, ensures you get intensive colours, great flavour and that vitamins and minerals are preserved, such as when steaming vegetables. Despite its compact size, the XS unit also has the fresh steam generator, ,which makes it unique in its class. Another common feature between the two unit sizes is the very simple automatic cleaning. Simply select the cleaning stage, place the displayed number of cleaner tabs, and it is done. RATIONAL International India Private Limited p.verma@rational-online.com
The information published in this section is as per the details furnished by the respective manufacturer/distributor. In any case, it does not represent the views of Hammer Publishers Pvt. Ltd.
88
Hammer Food & Beverage Business Review
June-July ’17
BUSINESS OPPORTUNITY
MADE IN ITALY Restaurant
Pasta Presto
Cookies
DECORI
GUARNIZIONI
MERINGHE
PASTE DI MELIGA
The New India Electric and Trading Co., (Est 1946), Hamam House, 38, Ambalal Doshi Marg, Fort, Mumbai – 23, Tel : 022- 22651177/22651597 Cell : 9833411770 www.nietco@hotmail.com, www.pastamachine.in
June-July ’17
Hammer Food & Beverage Business Review
89
BUSINESS OPPORTUNITY
A d v e r t i s e r ’ s Company
Page No.
agro pure capital foods pvt. ltd. 15 akasa international 63 allied metal works 45 anuga 2017 65 apple bakery machinery pvt. ltd. 14 ASIA FRUIT LOGISTIC 71 BMS ENTERPRISES 19 CHANDRA ENGINEERS 24 cnr ambalaj istanbul 2017 69 cremica food industries ltd. FIC dhampure speciality sugars ltd. 11 edt expo 2017 73 food service (india) pvt. ltd. 67 FOOD SOLUTION INDIA LIMITED 07 FREEZE CONTROL INDIA 39 hindustan refrigeration Stores 51 hospitality appliances pvt. ltd. 79 india hospitality + f&b pro international expo 2017 goa 59 indian Restaurant Congress 2017 87 jawla advance technology pvt 21 jmposner 83 KANHAIYALAL tANDOOR PVT. LTD. 31 KING METAL WORKS 09 MAKREY EXPORTS 77 MANISHA INTERNATIONAL BIC METINOX INDIA 43 MM FISHERIES PVT. LTD. 13 MOD KITCHEN EQUIPMENTS PVT. LTD. 23 M.P. ENTERPRISES 20
* FIC - FRONT INSIDE COVER
90
I n d e x
Company
Page No.
munnilal tandoors pvt. ltd. 17 nagpal brothers (regd) 35 neena enterprises 26 perennial Foods 18 pl & sons 25 quesobest 41 rajkiran kitchen equipment 85 rans technocrats (india) pvt. ltd. 37 RAVINDER HOSPITALITY EQUIPMENT 28 remington steel arts 88 shamsons foods 57 shanghai world of packaging (SWOP) 55 shapes products pvt. ltd. 92 siemens 27 soft sensations PVT. LTD. 29 solutionz consulting PVT. LTD. 89 STEC hotelware 53 TARINI HYGIENE (india) 24 TECHMATE INDUSTRIES 90 the hospitality first show 91 The new india electric & trading co. 89 THE SCS AGRIBUSINESS CONSULTANTS PVT. LTD. 47 ths consulting 49 tropilite foods pvt. ltd. 22 unitas foods pvt. ltd. 16 VEEBA FOODS BC venus industries 01 winterhalter india pvt. ltd. 05
* BIC - BACK INSIDE COVER * BC - BACK COVER
Hammer Food & Beverage Business Review
June-July ’17
The 8th Edition of Restaurant & Catering Show 2017 now has a New Address BomBay coNveNtioN & eXhiBitioN ceNtre, goregaoN, mumBai editioN
2017 dates: 21-23 august 2017
7500
*
plus trade visitors paN iNdia *Note: iNcluded 1500 hotel owNers paN iNdia
eXhiBitors
7th reca
cuisine challenge
RestauRant & CateRing show 2017 is now a paRt of June-July â&#x20AC;&#x2122;17
by
shatbhi basu
For more information, contact:
Organised by
pradeep gopalan
phone: +91 98211 62231 email: pradeep@hospitalityfirst.in
chetan salvi
phone: +91 98213 31426 email: chetan@hospitalityfirst.in
aashish Kohli
phone: +91Food 9810172099 email: aashish@hospitalityfirst.in Hammer & Beverage Business Review
91
92
Hammer Food & Beverage Business Review
June-July â&#x20AC;&#x2122;17
DELENG/2005/14944
94
Hammer Food & Beverage Business Review
June-July â&#x20AC;&#x2122;17