HOTELS & RESTAURANTS
TRAVEL & TOURISM
FOOD & BEVERAGE
HOSPI RNI-MPENG/2018/74957
Vol 12 Year 02 INR 100
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HOSPI Chairperson’s Note
Chairperson’s Note
“
Hospitality Industry has evolved inthe the past I am delighted to dedicate December decade issue of Hospitality Lexis to in an alluring Indian Hotels Company Limited, which is turning manner”
115 years young this December. A group which is built on the legacy. Their ethics and values are reflected in their services. My personal experience with Taj is very astonishing. Every time one visits their property, a phenomenal level of hospitality is experienced. Atithi Devo Bhava is clearly visible in their actions. Experience with London's Taj and Taj exotica resort & Spa, Goa is among the best hospitality experience I have ever had.Few of the suites in Taj London are designed in Bollywood look, by famous fashion designer Sabyasachi Mukherjee, The past decagon has seen tremendous innovation and evolution which illustrates the strong connection in the Hospitality Industry. The Hotel Industry has cherished thegroup with our nation. of the
Evolving the Luxury of Hospitality
entrance of artificial intelligence which has helped them in giving a hike to their services. The beverage industry has witnessed a gradual hike in new trends. Most of these trends are here to stay and will soon prove to be the determining elements of flooding economy in the hospitality industry. Besides the revolution, the luxury and royalness of the Indian Hospitality remain untouched. In fact, it can now be seen blossoming more. May this new year and the commencement of this new decade bring lots of happiness and prosperity to our extended hospitality family and to our country. May this new year increase the vitality of our bond.
- Rekha Hora Chairperson
The latestserving issue of Hospitality Lexis brings evo- best for future endeavors.” “Keep the nation andto your all table, the thevery lution in the industry which has crossed the horizon.
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ora H ra b a h h C Rekha
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REKHA CHHABRA HORA Chairperson
HospiEmpire www. hospibuz .com
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HOSPI TEAM
A Print Luxury CMO Note
Happy 2020 !!
L
ooking at the growth in the Tourism Industry in India in 2019. Hospitality sector is very excited about the revenue growth in 2020 and looking forward for higher returns. The Hospitality sector has witnessed a positive change wherein, there is increase in the disposable incomes of the middle class due which there fondness for travel has increased. Hence hotel industry is expecting a robust growth of 7-9% in the upcoming financial year. In addition, we have through Hospilane.com (platform that connects hotels and restaurants to the best vendors) have noticed growth in demand and purchasing power from the hotel and restaurant segment. In the current era, we see a change wherein suppliers and manufacturers are confidently coming up with new & innovate product and industry is welcoming the new products with open arms. We are very proud that through our magazine we are helping the vendor to reach the correct market and delighted to receive such a positive response from the industry. We wish immense success and growth in 2020 !!
Nikita Hora
Legal & Marketing Head HospiEmpire
From the house of
Mentor & Advisory Balbir Hora Legal & Marketing Head Nikita Hora Research & Content Editor Jamila Dawoodi Chavi Sehgal Web Handle Trapti Rai Mamta Sahu Sunita Sen
Disclamer: The publishers regret that they cannot accept liability for errors and omissions contained in this publication, however caused. The opinions and views contained in this publication are not necessarily those of publishers. Readers are advised to seek specialist advice before acting on information contained in this publication which is provided for general use and may not be appropriate for reader’s particular circumstances. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without the permission of the publishers in writing. An exemption is hereby granted for extracts used for the purpose of the fair review. IN CASE OF ANY JURISDICTION WILL BE AT BHOPAL ONLY.
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Served by Editor Please send your letters and feedback by e-mail to : editor@hospitalitylexis.com We are happy waiting!
Chairperson Rekha Chhabra Hora CEO & Editor Komal Hora Planning & Strategy Siddharth Singh Art Director & Senior Designer Shubham Singh Distribution Usha Salve
Owned, Printed & Published by Komal Hora from E1-188, Arera Colony, Bhopal -462016(M.P.). Printed at Super Printers and Plastic Works, Plot No. 22, Nadeem Press Premises, Press Complex, Zone-1, MP Nagar, Bhopal -462023(M.P.). Editor – Komal Hora www.hospibuz.com, www.hospitalitylexis.com, hello@hospibuz.com, editor@hospitalitylexis.com Mob.No. - +91 -9713831916 Tel. No. – 0755-4933916 IN CASE OF ANY JURISDICTION WILL BE AT BHOPAL ONLY.
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Dauntless Decade Of Hospitality
I
t is time to re-think what we have accumulated & sprinkled in the last decade. After this issue, I am amused after knowing the milestones that the industry has surpassed in last 10 years. A decade back the entire scenario was different, whether in terms of technology or requirements and demands. After the market has been taken over by the millenials, the landscape of the industry has been revolving around the digitalisation. Being the part of the industry it is delightful for me to state that hospitality and travel and tourism fraternity is equipped with the all requirements for the upcoming timeline. There are still a few things on which the industry should reconsider, but at this festive time, I would not throw lights on those particular issues. Global factors like AI, AR and VR are gradually entering the Indian market which is again a good sign of elevation. The way the entire industry is working together for attaining cent per cent control over the sustainability, I am assured that in coming future result is going to create an awestruck moment for everyone. The man on the cover Mr. Paritosh Ladhani is redefining the experience of viewing the Man-made wonder, Taj Mahal. At Taj Hotel & Convention Centre, Agra guest can soothe their eyes with royalness and beauty of the Taj Mahal while enjoying the world-class hospitality of Taj. Sincere thanks to Mr.Ladhani and his team for consistent support. Gratitude to the top-notch hoteliers Mr. Rattan Keswani, Mr. Prashanth Rao Aroor to take out time from their hectic schedule that too during the festive season. In this issue, we have Mr.Uraaz Irani, the man who redefines chefs personalities through his world-class chef coats. In this transforming era, the way Mr. Siddharth Goenka has come up with world-class innovations are playing a key role within the industry, which is being illustrated in this issue. In conversation with Mr.Vishal Suri, we have decoded how SOTC is uplifting the tourism experience enriched with the legacy and experience of 70 years. Thank you hospitality fraternity and readers for your love and support. May this bond get stronger and firm with the time. Heartfelt thanks to the people who made this issue possible. Let go of yesterday and begin this new decade driven by energy and positivity. Wishing you all a Happy New Year.
Komal Hora CEO
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Contents KICK OFF SHOTS X-mas
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Fresh Capital yet to check-in
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Project runway
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Delicacies served on Hospibuz.com
Problems and a possible solutionHospitality Business India
Ă la mode ON : Since 2014, Zed uniforms is enhancing the look of the culinary heroes
Cover Story Royal Guardian :
Paritosh Ladhani,
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a hotelier with a blend of alluring intelligence and charming personality, under his leadership Taj Hotel & Convention Centre, Agra has re-created the aura of love in the city of Taj Mahal.
THE MAIN-IN MENU Harmony in high tech & high touch
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Artificial Intelligence adding to the values of warmth and hospitality of Indian Hotels 4 HOSPITALITY LEXIS | JA N UA RY 2020
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Trendy Scoops of Hospitality Vitality of Sustainability
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OTA, a friend with benefits!!
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Buddy-ing with your budget
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Tasting Innovation
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The need for sustainability in Hotels
Booking through OTA- Aid or Arbitration?
Expert advice given by Mr Prashanth Rao Aroor, CEO, Intellistay Hotels
The food processing industry, innovation and evolution look very different from the last 10 years to present
Food Wastage
Hospitality Industry taking strong initiatives to confine food wastage
The Beersome Story
From bottled beers to freshly crafted beers, the past decade has seen an evolution in the beer preferences.
Wine reigns over the land of Whiskey lovers
40 ON THE WAY
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Professionals talk about the rise of wine in the past decade in India
Evolution, Significance & Way Forward
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Germination of Event Companies in the Decade
An Appetite for change Restaurants Re-evolving Over the Decade
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Tourism Enlargement in past 10 years
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Trend, Teachnology & Technique
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A Sneak Peek into Indian Food Central
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Exalt and Edible
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An exclusive interview with Mr Vishal Suri, MD, SOTC
A conversation with Dr. A.K.Singh, Principal, I.H.M, Bhopal
Chef Varun Inamdar cooking traditional dishes of Ladakh along with Nilza on his youtube channel, Indian Food Central World record created by the team of Culinary Association of India
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Uno Más Tapas Bar Kitchen
Radisson Blu Atria Bengaluru
Loft Bangalore The Artful Baker
The Pump House
Delicacies served on
The Café, Hyatt Regency Pune
@X-Mas 2K19 66 HOSPITALITY HOSPITALITY LEXIS LEXIS || JA JAN NUA UARY RY 2020 2020
Olive Bar & Kitchen, Bandra
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Sweetish House Mafia’s
The Ritz-Carlton
Oudh 1590
The Leela Goa
Hemant Oberoi Restaurant’s
Taftoon Bar & Kitchen
Foodhall Cookery Studio
Woodside Inn
Foodhall
Sorrentina By Foodhall TYGR, Massive Restaurants
Punjab Grill, Noida
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INDIA TRAVEL & TOURISM SECTOR » It is the third-largest contributor to the country’s GDP, contributing 9.2% to India’s GDP and 8.1% to the country’s employment. » Taken initiatives such as Incredible India 2.0, Swadesh Darshan, E-visa, etc. » Infrastructure Develop-
ment has improved air, road & rail connectivity.
3rd » India rank 3rd on absolute growth of T&T sector (2011-2017) 9.2% » 9.2% T&T sector’s contribution to India’s GDP (2018)
8.1% » 8.1% T&T sector’s contribution to India’s employment (2018)
Fresh capital, yet to
CHECK-IN Problems and a Possible Solution- Hospitality Business India COMPLEX REGULATORY REQUIREMENTS
CHALLENGES REGARDING LAND ACQUISITION » Government-approved
land parcels are far and few in key urban locations
» ROI lower than most
global investors’ expectations
» RBI regulations inhibit banks from funding any land purchase
INDUSTRY CAN REACH TO ITS FULL GROWTH POTENTIAL BY STREAMLINING ITS NORMS Smoothness awaited!
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» The cost of land in urban
areas is high which makes land cost range at an average between 30-40% of the total project cost
» The permitted & usage should be covered from agricultural purposes to commercial purposes.
» The Hospitality sector is regulated by both central & state governments » The average time required to obtain clearances ranges between 12 to 18 months » Additional licenses have to be obtained prior to operation
Single window clearances
Simplified Licensing Process
Fixed time for approvals
Nodal Tourism Body
Infrastructure Lending Status
Building Norms
Deemed Export Status
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KICK OFF SHOTS
COST OF CAPITAL » Once the hotel is operational, it still needs to get the most licence renewed » The number of licenses are far too many, the actual number could often run well beyond 50 some cases exceed
India ranks amongst the countries with the highest cost of capital for the hospitality industry.
» The industry is extremely stringent with interest rates ranging between 11 to 14%
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» The effective repayment term ranges from 4 to 6 years causing severe stress on hotel owners
» There is no single place online or offline where this information can be accessed by potential investors, nor is there any nodal agency authorized to monitor and assist hospitality-related investments.
» Short tenure for repayment of debt
Source : World Bank Doing Business 2020
EASE OF DOING BUSINESS IN HOSPITALITY
63RD
top 10
» India in World Bank’s Ease 2019
» India ranks in improvers across 190 countries
184 in 2014 to 27 in 2019
» India has recorded
maximum improvements in the grant of construction permits parameter.
» An online single window system. » Easier to get construction permits
Though a lot of ground has been covered to streamline processes, a considerable amount of work still needs to be done, especially for the hospitality sector. Report Source : HVS Anarock
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Ă la mode ON Since 2014, Zed uniform is enhancing the look of the culinary heroes Uraaz Irani, the man gearing up chefs with his world class chef coats.From overseas kitchen hunks to masterchefs of India, Uraaz has customised the chefs coats of various culinary celebrity and veterans. Apart from commercial chef coats, Uraaz specially designs the outfit of culinary heroes for special parties and events. Zed's customized chef coats are not only famous in India but overseas too. The uniqueness of Zed's chef coats
Uraaz
Irani
Specially Designed Badges
Unique Patchworks
Printed work forlong life and style
Brand Logos
World-class selected fabrics
Fouder and Owner, Zed uniforms
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PROJECT RUNWAY
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HOSPI Hosted By
16th HOTEL INVESTMENT CONFERENCE - SOUTH ASIA
Register Now for Early Bird Notable Speakers Christopher J Nassetta, President and CEO, Hilton Deep Kalra, Founder and Group CEO, MakeMyTrip Dimitris Manikis, President and MD - EMEA, Wyndham Hotels and Resorts Federico J. Gonzalez, President and CEO, Radisson Hospitality AB Jean-Michel Cassé, COO - India and SA, AccorHotels Kenneth Macpherson, Chief Executive Officer - EMEAA, IHG Puneet Chhatwal, MD and CEO, IHCL Radha Arora, Chief Executive Officer, Rosewood Hotel Group.
1-2 April, 2020
Grand Hyatt, Mumbai
Patrons
Official State Partner
Platinum Partners
Gold Partners
Supported By
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COVER STORY
ROYAL GUARDIAN Taj Hotel & Convention Centre, Agra is redefining the royal experience of witnessing Mughal beauty under the leadership of the elegant and exuberant hotelier Mr.Paritosh Ladhani. He has commendably proven, nothing is impossible by re-creating love in the city of love. Agra is the prime spot of the international tourists and being the hotelier from the same city, Mr.Ladhani is working his day and night in serving our Bhartiyta to the individuals of various nations. Despite all the hustle-bustle he doesn't lose his cool and always stays in his alluring aura.
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Here Royalness meets the beauty Royalness Aligned with Tajness
T
aj Agra has manifold magnetism to provide eclectic experiences to the guests. Guests can let their hair down in the lounge and unwind at magnificent 8000 square feet infinity pool facing the Taj, the same place gets converted to the favourite sky bar for the guests and the city at night. To enhance the spirit of Tajness, Taj has the Complimentary Noor E Taj show which is like a mini pre-tour to the history of the Taj. Taj Hotel & Convention Centre’s international and the biggest all-day dining for the guests, replenish them through the royal culinary experience. Award-winning Indian restaurant ‘Dawat E Nawab’, where diners can experience the authentic flavours of Mughal cuisine and their various ‘Riyasats’ managed by the Nawabs enhances the aroma of culinary adventure dipped in Tajness. Taj's guests have various options to experience the Taj nature walk and Dining at Taj khema, which should not be missed.
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Fusion of Modernity & Royalness
T
aj Hotel & Convention Centre, Agra is a modern hotel equipped with all hi-tech amenities to define royal luxury with modernity. The interior designing team has beautifully fused contemporary architecture with inspiration from the Mughal Era. The ‘Jaalis’ or screens in property's landscape have been sculpted by the same lineage of craftsmen, whose ancestors have designed the ‘Jaalis’ at Taj. Ceiling design at the bar is based on the same design. The feature wall in the lobby is a replica of the Inlay designs inside the Taj.
Our rooms have some of the elements inspired by the architecture of Taj. The pictures on our corridors are the most beautiful pictures taken by the local world-class artists of Agra and it tells you the entire story of not only Taj but also about the other monuments like Agra Quila and Fatehpur Sikri. www. hospibuz .com
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Dive-in Royalness
A
t Infinity pool, guests can dive-in tajness while alluring their eyes with the most beautiful view of the monument of love. This place converts to one of the most sought after party place in the city at night which offers the right ambience with sumptuous food. Guests can treat their taste buds with Indian cuisine at Dawat e Nawab and Italian at Palato. The Infini Kitchen specialises in Ramen cuisine and Spanish Tapas in addition to Indian Kebabs which compliment the majestic ambience. In winters, when the mercury dips to 6-7 degrees, the place serves authentic American Barbeque. Taj Hotel & Convention Centre, Agra also give the guests an option to prepare their barbeque, in our custom made grills. Taj tends to import all the raw materials to give an authentic taste to the guests. Infini has the highest variety of scotches, Malts and allwhite spirits as compared to any other bar in the city. So the guests get the brand of alcohol which they want. Also, since IHCL has partnered with the world’s biggest beer maker AB InBev to open microbreweries in India, Infini remains their prime choice for the brewery.
We may have the first German Microbrewery in the state of UP by the end of 2020 at Infini Sky Bar. 19 HOSPITALITY LEXIS | JA N UA RY 2020
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Royal Knots to be cherished forever
W
edding is the most important day in anyone's life. Taj seamlessly puts together the detailed wedding landscape to offer you an effortless and personalised experience. Taj Hotel & Convention Centre, Agra is not the most preferred destination for a wedding in Agra city, rather it is the ‘Only’ destination to make weddings memorable. The property has over 42000 square feet of banquet space with five different venues within the property for the wedding & pre-wedding functions.
We are also the closest hotel and most preferred partners to Taj Khema, which is another breath-taking venue for your dream wedding. Our food has been extremely appreciated and we keep on reinventing and improving ourselves. Most of the wedding planners tend to block our property six to eight months in advance, as we are a uni que destination for the big fat Indian weddings and celebrations.
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A Conversation with
Paritosh Ladhani JACK OF ALL TRADES KH : Any special cuisine which is being served at Daawat-e-Nawab to enhance the guests experience and to treat their taste buds with authentic cuisines of the region? PL : Dawat-E-Nawab is a complete
Nawabi or ‘Regal’ experience. The entire process is very royal and we want our guests to experience the princely royal feast of various ‘Riyasats’ of Mughal Era. The food is inspired not only by Mughal era, which is predominantly North West frontier cuisine or the current Peshawar. But the guests also experience the delicacies of Awadh, Hyderabad and Murshidabad. We offer a complete seven course menu with a couple of sorbets to clean the palate, as the meal tends to be too royal. The restaurant has been running for last eight years, and some of our Delhi guests have even rated it better than Bukhara and Dum Pukht. We intend to take this award winning concept to other parts of India in the long run. KH : Tell us the uniqueness of witnessing the royalness and beauty of Taj Mahal from the infinity pool of your property.
this beauty from Infini. The entire skyline and background of Taj has been beautifully captured by renowned artists and photographers, who keep on visiting our property. In fact, we receive numerous requests from various guests staying in other hotels outside for photo shoot at Infini. Infini provides great versatility for the guests, from being a robust, lively and coeval party place at night to the serene, tranquil lounge in the morning. KH : How does the ambience of Mansion hall adds on the Indian tradition at the events? PL : The Mansion hall has been designed
keeping in mind the royalty of Indian Weddings. The total area of twenty six thousand square feet could easily accommodate more than fifteen hundred guests. We have even accommodated more than two thousand guests for a few weddings. The sheer magnanimity of the hall and the subtle use of Gold and Champagne finishes in the hall bring out the regality of the place. The twenty eight feet clear height reminds you of the Palatial feasting places of the royals, where lavish
buffets could be laid for your wedding and other special celebrations. The entire fifteen thousand square feet pillar less hall is sound proof, so that you could enjoy your functions without disturbing the other guests. We also have multiple show kitchens connecting the Mansion, the only second hotel in the country to have so. As I mentioned before, we are the only destination for your memorable wedding in the city and Mansion is our most valuable place to make it happen. KH : From long back many people of the hospitality fraternity are seeking government for the implementation of the Single Window for the industry. What are the key elements that are blocking the implementation of a Single Window? PL : While much has been done for the Sin-
gle window clearance, there are bureaucratic snags which have derailed the implementation. However, our issue is different. The city would only get boost to tourism if we have proper air connectivity with a sepa-
PL : Infini gives you a complete view
of Beautiful Taj from its pedestal. The viewing distance is apt as you see the entire city sky line and the Majestic Agra fort from the pool. The Magnificent Taj changes its colour five to six times from dawn to dusk, and one could witness
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rate civil terminal. We just have one solo flight to Jaipur while most of the cities in our state are connected with multiple flights. The city of Varanasi alone has 56 flights landing daily. The government has finally approved civil terminal as we are using air force terminal now. In times to come, we are hoping multiple flights to connect Agra domestically and internationally.
“The Magnificent Taj changes its colour five to six times from dawn to dusk, and one could witness this beauty from Infini.� www. hospibuz .com
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Dapper Hotelier Decoding the style icon of the Hospitality IndustryParitosh Ladhani 23 HOSPITALITY LEXIS | JA N UA RY 2020
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the preferred morning fragrance When your vision is benchmark.
What time looks like on the wrist of history makers
the elite incense for the evening
a pen he is using to depict luxury
for the comfy neck
Good shoes have taken him to good places
An elegant money carrier
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THE MAIN-IN MENU
1)
HOTELS
NEW YEAR NEW INNINGS
Harmony in high tech & high touch Trendy Scoops of Hospitality Vitality of Sustainability OTA, a friend with benefits!! Buddy-ing with your budget Tasting Innovation
Food Wastage
2)
BEVERAGE
The Beersome Story Wine reigns over the land of Whiskey lovers
3)
EVENTS
4)
RESTAURANT
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Evolution, Significance & Way Forward
An Appetite for change
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Harmony in high tech & high touch Artificial Intelligence adding to the values of warmth and hospitality of Indian Hotels
T
echnology in the 21st-century has broken a lot of adamant statements which were against it. Indian Hospitality which in the past was all about its personal touch and warmth was at first not so confident about replacing the human touch with technology. Experts from the industry say that solution is not in the utilization of technology as a substitute but as an inclusion to the prior ways. Artificial Intelligence which is a concept since the 1950s is finally gaining its importance globally. Now, it is no more about accepting Artificial Intelligence, it is about its need in specific areas. As Indians, it is in our nature to welcome new things without affording any harm to our old values. The Indian Hotel Industry is accepting AI in a positive manner. The inclusion of AI in Indian hospitality is leaving people awestruck. Be it the software service like CRM, PMS, RM or Chatbots, AI is helping hotels both in Marketing and Operations of the Hotel. When it comes to marketing a lot of hotels are using CRM software which is helping them in gaining a lot more customers. On the other hand, many hotels are utilizing PMS software which is helping them in hotel operations.
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Siddharth Goenka CEO and Founder, Aiosell ne of the main reasons why AI is now even more important is due to the changing dynamics of customer behaviour and internet ubiquity. Availability of easy internet on smartphones have made two primary changes in the hotel booking patterns: 1. Customers are increasingly buying hotel rooms online, which reduces the role of traditional travel agents and offline channels. 2. Customers are choosing to make their buying decisions more last minute, reducing the average booking window (time between booking date and check-in date). Both these factors combined have increased the dynamic nature of the market, and hence the need to make everything real-time using AI and ML has increased. Now hotel technology systems like PMS, CRM, and RM has to be equipped to handle real-time changing demand and supply patterns and hence be able to manage the changing nature of pricing/availability/ restrictions and services. Current trends in AI are both on the marketing and
O
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operational areas of a hotel. On the marketing side, automated dynamic pricing and revenue management using AI to set your rates real-time based on both internal and external factors can help bring more business to a hotel. This can ensure maximum revenues, increased utilization, and higher yields while reducing the manual overheads required to keep up with changing factors. Some of the hotels that have used AI very effectively in rate and revenue management are Sun n Sand Hotel Mumbai and Summit Group in the North-East. On the operations side, AI has made its entry in personalization and customization of guest services. Guest profiles and preferences are now stored and shared across systems in a way where guest behaviour can be predicted and this ensures hotels can maximize delight and ‘wow’ experiences. International brands like Hilton and Marriott have often used superior CRM systems across platforms to maximize the value to guests.”
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The Indian Hotel Industry realizing the importance of AI is utilizing it as an addition to their services and the warmth which they are capable of providing to their guests. There is a balance in High tech and High touch which needs to be maintained in Hotels. A lot of the Industry experts believe that certainly, AI has its role to play in Hotels but it can never fulfil the need for Human Touch in the Hospitality Industry. Here are the opinions of the top-notch identities of the Industry.
Rattan Keswani, Deputy Managing Director, Lemon Tree Hotels
“Just because newer innovation is becoming a part of many industries, does notmean it sufficiently covers all the requirements of every industry, across usability,usefulness, practicality and profitability” eswani believes that under the current scenario, the hospitality industry is incorporating experimental usage of robotics and technology, particularly around CRM. This leads to the enhancement of data points, aimed at increasing the value of the guest experience, as well as the message being communicated. It is more feasible for larger brands to venture into this segment at the experimental stage, and hence, they have initiated a majority of the investments in this space. “Artificial intelligence is a broad term. Although, the Indian Hospitality Sector (specifically the bigger brands) has started applying parts of AI into their business, the technology currently used is in its nascent stage. There is a lot of potential from an algorithmic point of view to the CRM recognition of data points, which can further enhance and customize offers and experiences. Under our newly launched upscale brand, we have developed a user-friendly application that is currently operational at the brand’s first hotel, Aurika, Udaipur, which helps us to stay connected to the guests, without a lot of intrusion. Over time, that app
K
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can help us understand guest behavior and preferences, which in turn would assist us in having an updated guest profile and providing customized experiences. We also use AI for some of our ORM and feedback related systems, as it helps to significantly speed up the process” Emphasizing upon the importance of striking a balance between AI and human interaction within the hospitality industry, he points out, “The idea behind reducing human interaction and introducing AI in hotels should focus on enhancing guest convenience and ensure smooth guest experience. The larger brands, particularly, are looking for more growth in the AI sector, which would help to minimize both the time taken to perform a task, as well as the related human errors. However, the very essence of the hospitality industry, which is the human touch, should never be replaced. In my opinion, most process-oriented operations will move towards AI and technology. However, areas where human interaction is required will not be replaced with technology, as such situations demand the intellect, understanding and flexibility of a human brain.” www. hospibuz .com
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Nicholas Dumbell, General Manager Renaissance Mumbai
Hotel requires the experience to handle both the automated and personal aspects of guest service nnumerable hospitality companies are using one specific tool in their hotels to increase personalization and exceed guest satisfaction which is known as artificial intelligence or AI. The most basic way in which AI has altered the guest experience is through the use of chatbot messaging services. With its ability to simplify processes, provide valuable insights and optimize experiences, it’s driving the new line of responsive, guest-centric hospitality. It is very important for the hotel to find a qualified team with basic technical knowledge and the experience to handle both the automated and personal aspects of guest service and to know how to fuse them together to enhance and optimize the business.
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Akarsh Mathur, General Manager, The Deltin, Daman
Even with the advent of technology, people do like to interact utomating the guest booking and room allotment process has become faster and easier. Check-in/out in hotels has always been a blue-situation for all the hotel managers but now it can be solved with AI-enabled chatbots and automation. To balance the AI and Human interaction, we need to create a mix of technology and humanity at the premise as important decisions still require a human touch as we all are social beings. Even with the advent of technology, people do like to interact and hence a human connect is required to interact with the guests and keep them engaged.
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Prantik Ray, Area GM, Sayaji Hotels Ltd.
AI has reduced the manpower in the industry rtificial Intelligence has made life easier. It has enabled bookings, data analysis & storage of data along with guest history which allows you to serve your guests more efficiently and effectively. With a sound property management system & hand-fed data into the system with all guest likes & dislikes, the team can provide personalized service as per the guest profile.
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Trendy Scoops
1.
of Hospitality
Vitality of Sustainability The need for sustainability in Hotels The past decade has brought a major change in hotels when it comes to sustainability. Sustainability is now related to hotel development and operations. Sustainability has environmental, social and economic effects on hotels. It adds to the guest experience and brand image. Here is what the industry experts have to say about it.
Nicholas Dumbell,
General Manager Renaissance Mumbai
Julian Ayers,
General Manager, Hyatt Regency Delhi
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“In many occasions, we implement the facilities efficient lighting systems, low-pressure water installations and try to generate maximum sustainability. We joined the global effort of #EarthHour by going dark to illuminate the importance of raising awareness about climate change. As a part of our Serve 360 initiative, we also conducted a Pollution check camp for all associate and guest vehicles in the hotel.”
“Sustainability is the need of the hour and we at Marriott are equally serious about it. As a global brand, we have taken a lot of measures and have plans to improve it further. Some key initiatives taken at our hotel includes all the room amenity packaging being changed from plastic to paper, usage of compostable products as and where possible.”
“Sustainability is about finding ways of providing food that will last for future generations along with having less impact on the environment. Hyatt Regency Delhi has recently launched its own in-house water bottling plant, making it one of the first few hotels in India to take this stride. Hyatt Regency Delhi is the first hotel in Delhi which encapsulates Rain Water by various rainwater harvesting methods since 1998. Presently, it has three active rainwater Harvesting Pits.”
“Yes, Sayaji Pune does understand it’s a need of an hour. So we have taken some steps towards it like water conservation, the entire hotel has been lit up with LED lights. All the coolers used in the hotel has been attached with controllers which supply electricity to cooler as per required temperature. We also indulge in plastic recycling of all the water bottles. ”
Girish Krishnan, Hotel Manager, Four Points by Sheraton Mahabalipuram Resort & Convention Center
Prantik Ray,
Area GM, Sayaji Hotels Ltd.
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2.
OTA,
Booking through OTA- Aid or Arbitration?
The booking concept of hotels has evolved a lot in the past decade with the entry of OTAs in the market. They play a crucial role in generating revenue for hotels. In the present era, they are justifying to be the best to convey services and facilities offered by the hotels. They have increased transparency in hotel booking sector. Hospitality Lexis in conversation with Mr R Srijith, Director of Sales & Marketing, Leela Goa, came to know that OTAs prove to be an ally for the hotels. They have not only increased their number of bookings but have also made the work easier for them. “OTA’s play a pivotal role in our business and contribute to a major share of our revenue.OTA’s certainly convey the hotels’ offerings to a large set of the audience,” he quoted. Talking about how much digitalization has helped the hotels in making things easier and efficient for hotels he added, “It has brought in efficacy and ease in both operational and Sales & Marketing endeavours in the hospitality industry.” When we had a word with Mr Vikalp Raj, Director of Sales & Marketing, Sheraton Grand, Bangalore, he emphasized more on the brand awareness which OTAs have created for the hotels. Although he didn’t deny the business and increase in clients which OTAs are providä ing to the hotels. Vikalp said, “The number of bookings received has increased by more than double after the entry of OTAs in the market. It is beneficial for the hotels as they do not have to try so hard now.” Vikalp further pointed out that many clients do their research on OTAs and then they opt for direct bookings. “They are able to reinforce brand awareness and they still benefit if travellers use OTAs for research before switching over to direct booking sites”, he added. It is undeniable how much OTAs have changed the booking scenario. Statements from such experts also clear the doubts of certain people who consider OTAs a threat to their business. Further OTAs have increased business for a lot of stand-alone properties. As of now, the OTAs are here to stay. Considering them a foe or a friend is up to the people dealing with Vikalp Raj, Director of Sales & Marketing, Sheraton them. Grand, Bangalore
a friend with benefits!!
R Srijith, Director of Sales & Marketing, Leela Goa
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3. Buddy-ing with your budget Expert advice given by Mr Prashanth Aroor, CEO, Intellistay Hotels Pvt Ltd.
The hotel industry has seen tremendous changes in the past decade. When we talk about the stay in a hotel, things have changed a lot. In the past 10 years, a stay has transformed into a guest experience. Luxury and Hospitality is for sure in our roots. Innovating them is something we have learned with time. Hospitality Lexis brings to you the greatest change which the stays in hotels have seen in the past decade, Budget Hotels. Call it Sleep & Shower experience or a Bed & Breakfast experience. Stay in budget hotels in India is indeed an experience. Budget Hotels since its entry in India in 2014 has given rise to internal tourism. The millennials are the target for most of the budget hotels. Their enthusiasm for tourism within India has grown. The speed in which the millennials run these days is difficult to pace up with. But this is what the budget hotels need to do. When we talk about young travellers, be it their business tour or a leisure tour, they are always on the go. Missing the hotel’s experience in their hurry is something they would not like. Hence they look for a hotel which can pace up with them. Providing on the go and constant services is what budget hotels have done to these running travellers. A grab and go service without any compromise in affordability is what these running travellers wish to explore with budget hotels. www. www.hospibuz hospibuz.com .com
“Millennials and Gen Z make their own rules and they prefer establishments that allow it. With iStay Hotels, our newest and youngest brand, we have evolved a product at a segment below our boutique brand, Mango Hotels. iStay Hotels are presented to guests on the four principles of Stay Local, Stay Fueled, Stay Social and Stay MyWay. Simply put, the hotels are located where it matters, they have a high degree of food and beverage options in a casual environment suitable for working, they have spaces and elements that encourage conversation and they have flexible options that allow people to choose their level of privacy, space and inclusions. Therefore iStay Hotel is a template that allows guests to design their own hotel experience as per their budget and it serves the purpose of several purpose-built facilities like, co-working, co-living, long stay, hostels and guest houses. Our belief is that it has a wide market and our first 5 hotels under the brand have received a tremendous and loyal response. We hope to take it to all major transit and work hubs in the near future. ” Prashanth Rao Aroor, CEO, Intellistay Hotels
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4. Tasting Innovation The food processing industry, innovation and evolution look very different from the last 10 years to present Food-manufacturing companies innovate their motivations and their emphasis on product or process modification. It is inferred that the traditional “demand-pull” versus “technology-push” against “a mixture of both” debate is too condensed. Firms behave differently depending on their dominant “orientations” towards the product, the process, or the market, the types of market they supply (particularly whether they supply branded or private-label products), the nature of their ownership (public, private, co-operative), market size and scope, and company size. The food processing industry, confronted with increased global competition and more stringent customer demands, is pressurized to improve the pace and quality of its innovation processes in the past decade. Miki Exports International has been in the food industry for the past 40 years, predominately in frozen meat exports, Ashwin Sud, Director shared his views on the new measures adopted in this decade.
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“Modernism and globalization have had a massive impact in the industry, especially as the new customer is more aware of quality and what they need. However, in India, the impact has only been in the Metro mostly, and that too in a very small segment in the market which is ready to pay a premium for better quality and hygiene. The minute you start caring about sustainability, health and convenience, there are added costs which majority of the market is still hesitant to pay in India, which is still an emerging market” Ashwin Sud, Director of Miki Exports International
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Food Wastage
“The food management in the world is gradually turning out to be ridiculous. There is more fruit in a Rich man’s Shampoo than in a Poor man’s Plate” www. hospibuz .com
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Hospitality Industry taking strong initiatives to confine food wastage
T
he problem of Hunger is rising in India and it seriously needs to be controlled. Every day over 20 crore Indians sleep hungry. India holds the rank of 102 on the Global Hunger Index 2019. In the past five decades, the food industry has been incredibly wasteful. We have seen food going from table to the trash. As per the condition, a revolution like Zero Food Wastage was the need of the hour. In the past decade, the food industry in India has taken major initiatives to put an end to food wastage. The goal of zero wastage is yet to be achieved but the many top-notch of the Hospitality Industry are setting the benchmark high in controlling food wastage. Such pioneers in the Industry are an inspiration. Hospitality Lexis had a conversation with the top brand of the hospitality industry regarding their initiatives to fall under the category of zero food wastage. In this conversation with the experts from the industry, we realized how great there initiatives are when Sanket Thakur, F&B Manager, The Resort Mumbai talked about the importance of stock management in controlling the food wastage. “We review stock management and food delivery processes or food items with a short shelf life and ensure stock is rotated as new deliveries come in, first in, first out,” he said. Similar was the opinion which we received from Sanket Sinkar, F&B Manager, The Deltin Daman. He said that Deltin Daman never fails to review stock management and their food delivery processes. The industry is still to achieve the zero wastage goal hence something needs to be done with the minimum wastage which is happening as of now. To this, Sinkar, appreciated what Deltin does to leftover food. Sinkar added, “The Deltin looks forward to implementing
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this exercise on a larger scale but as of now, the leftover food is distributed among the staff and housekeeping as we make sure the food is prepared in lesser quantity to avoid leftovers.” What industry needs to realize that chefs working within the industry lay a major role in waste management. Rohit Srivastava, Director of F&B, Hyatt Regency Delhi explained how Chefs at Hyatt Regency, play a major role in waste management. They take initiatives to control waste management. Srivastava added that sourcing their ingredients locally has helped them a lot. He said, “A lot of thought and attention to detail is involved as some ingredients are sourced locally and the others are sourced from various other countries. The rule followed at Hyatt Regency Delhi is to buy only as much as is anticipated that will be needed at that point of time to reduce wastage to whatever extent possible.” Srivastava also said that high inventory turnover can turn out to be a major issue for food wastage. We found its solution with the Courtyard by Marriott Pune Chakan when its Director of F&B, Ashutosh Thakur talked about the mini buffet in their hotel which is organized when the occupancy is less. Setting an example with their ‘No Dustin Day’, Ashutosh said, “Courtyard by Marriott Pune Chakan also runs a concept of No Dustbin day in cafeteria wherein people are encouraged to take what they can eat and eat what they take.” Precisely the industry is taking strong initiatives and are setting excellent examples which will put an end to the problem of food wastage in India. This 2020 will bring a strong change and these initiatives will gradually decrease the number of people who sleep hungry every night.
Ashutosh Thakur Director of Food and Beverage Courtyard by Marriott Pune Chakan
Rohit Srivastava Director of Food and Beverage, Hyatt Regency Delhi.
Sanket Sinkar EAM – F&B, The Deltin, Daman
Sanket Thakur F&B Manager, The Resort Mumbai
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Making the beer disappear is the new superpower of Indians.
The Bee rsome Story
Sudhir Ahuja
From bottled beers to freshly crafted beers, the past decade has seen an evolution in the beer preferences.
B
eer holds an exclusive place in the heart of Indians. People from the land of whiskey lovers are changing. They are not gulping down beer to get drunk, they taste it for its experience. Indian millennials are modifying their tipsy habits. People nowadays enjoy a beer for its taste and this is giving rise to the craft beers. The past decade has seen a tremendous revolution in beer lovers. Undeniable, it is twirling into the default drink for Indians. Beer consumers are looking for microbreweries as a new spot to recline and this is proving as a driving force for them. The upcoming cafes and restaurants are hence incorporating the brewery culture, inculcating fresh craft beers in their menu. Hospitality Lexis had a conversation with famous microbreweries to talk about their emergence in India. Mr Sudhir Ahuja, Director, Motor Works and Brewing Company believes that clients today are well versed and they know about different kinds of beer as they are exposed to the world through travelling and social media. Beer is being preferred by women since it is a low alcoholic beverage. On the other hand Mr Karan Khilnani, Partner, ECO Brewing
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Director, Motor Works and Brewing Company
Company says that microbreweries are the new wave in the drinking culture. People are on the verge of experimentation. Bottled beers have been dominating the market for a long time. Brands like Kingfisher and Heineken were quite popular earlier which has now changed. “The brewery market is good with people wanting to experiment with their beverages”, said Sudhir. Where Karan rightly pointed out, “People have been drinking bottled beer for years now and the entire beer drinking community is now experimenting with fresh brews”. Beer lovers are not the only ones who are crazy after experimentations. Even the microbreweries are looking for opportunities to expand. They are targeting youth as their audience since their parties are incomplete without beer. Discussing the same Sudhir said, “Beer is slowly becoming the default social drink, is gender-neutral and is consumed on occasions where people want to spend quality time together. Such as drinking patterns during the afternoons – like sundowner parties and brunches. Drinking in the bar is becoming a social phenomenon in Indian cities. With the emergence of craft beers, the growth in beer consumption has increased rapidly.” Microbreweries are here to stay. Though craft beers have a low shelf life still a few brands are entering into the bottled beer section. They
Karan Khilnani Partner, ECO Brewing Company
know that their clients are ready to pay slightly premium to get something unique and to learn about it. Karan talked about this expansion plan of breweries. He said, “A lot of breweries are entering the bottle beer segment which is already oversaturated with brands like KF & Budweiser etc. Down the years more microbreweries will try and enter the bottle beer segments as they master the art of dishing out a consistent product.” The future of microbreweries in India is bright. Experts believe that these budding brands will soon take craft beers of India to international level. Craft beers only lack with their shelf life, which is believed one day will be surpassed by these brands and they will enter the bottled beer section. “About half a dozen microbreweries plan to launch bottled beer brands to cash in on rising demand for India's craft beer in the market,” quoted Sudhir. But as per Karan, this achievement is still a question which needs a strong answer. Karan pointed out, “The next trend will be bottling these brews as the breweries want their product to reach people & homes and be easily available. The big names who already own the bottle beer segment in the country such as KF & Budweiser will definitely see a drop in market share but the question remains on which brewery is able to produce, bottle, market and have their beers available throughout the country.” JA N UA RY 2 0 2 0 | HOSPITALITY LEXIS
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Wine reigns over the land of Whiskey lovers Professionals talk about the rise of wine in the past decade in India Tapan Kumar
Bartender, Hyatt Regency Pune
Dinesh Babu
Director of Beverages, The Westin Pune Koregaon Park
Arnav Das
Beverage Manager, The Leela Goa
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W
ine is not just restricted to drinking in India. It has attained a place which whiskey couldn’t do in so many years. Wine tourism has seen a gradual increase in India in the past decade due to which as of now it is on the pinnacle of the beverage industry. Wine tourism involves tasting, consumption or purchase of wine, visits to wineries and vineyards organized wine tour, wine festival, wine dinner and other wine-related events. Wine brands in India are turning their property into a place which gives you an experience of wine. Be it wine tasting, carnivals or fest, wine is rocking in India. Mr Tapan Kumar, Bartender, Hyatt Regency Pune says, “ Indians are taking an active interest in wine. They want to know their wines, and even millennials are actively taking to what was seen as a classical adult obsession. A “wine getaway” also conjures up very posh, Instagrammable images, so wine brands have decided to cash in. Also, every wine brand in India needs engagement with their customers, and wine tours, grape stomping, food pairing and wine tasting sessions are the best introduction to the brand’s product bouquet.” A similar statement struck us from Ashwin Rodrigues,Owner & Founder,Good Drop Wine. He says consuming wine now is an overall experience. “Wine and tourism are intrinsically linked the world over. Wine is more than just a beverage as it gives you a sense of place, and one can get immersed in the entire experience of wine by visiting the place where it comes from. There is a bright future for wine tourism here as the resorts are doing extremely well and many more are slated to open up in the coming years,” said Ashwin. A sophisticated drink in the posh ballrooms has now stepped out into casual parties. Although it is still dazzling the same. It was a myth that wine is considered as a celebration
India starts working from Nine to Wine drink or consumed only at sit down dinners, but now everyone wants to enjoy a glass of wine. Most fine dining restaurants make profits on their food items, but more than 80% profit on alcohol sales. While giving his opinion, Dinesh Babu, Director of Beverages, The Westin Pune Koregaon Park said, “A good fine dining server will be able to explain the entire menu without notes, often while hitting emotional cues with the guest. Restaurants at this level will have a well-trained bar staff and at least one sommelier offering diners information about the wines and their ideal food pairings.” Adding glamorous effect, glassware companies are coming with various forms of designs and patterns of glassware. Glassware also plays a crucial role in wine tasting. With wine, the aromas are released as the alcohol volatilizes from the surface of the wine. Having an increased surface area is a benefit to optimize releasing aromas while drinking. Arnav Das, Beverage Manager, The Leela Goa gave insights into wine tasting and its relation to glassware. He said, “I always suggest an exercise called “Glass Tasting”, not wine tasting. Take a glass of wine and try in wine glasses with different shapes and made of different materials, and you will observe a big difference. There is a lot of chemistry about ethanol density, vapours and glass surface area included, but we would go the easier way. Of the many different wine glasses available, you’ll find that certain shapes are better for enjoying certain types of wine.” Wine has developed in the past decade with great dimensions. It has turned into tourism along with it the way wine should be consumed is also gaining importance. Proper glassware, proper temperature, everything plays a crucial role in turning the drinking of wine into an experience. JA N UA RY 2 0 2 0 | HOSPITALITY LEXIS
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EVOLUTION, SIGNIFICANCE & WAY FORWARD Germination of Event Companies in the Decade
The 2010’s have witnessed breakthrough’s in perimeter from gene editing to gravitational waves. The past decade showed as few have, the speed scale at which such change can happen. If it continues at the present rate, the shape from 2010 to 2020 and thereafter for a decade from information technologies to applied bioscience, energy & environment-looks even more contingent on the discoveries made. Highlighting the emerging innovations in the field of events, acknowledging significant growth in the field over the past decade, the article represents both empirical studies and expert opinion, present views from stakeholders and offer discussion points within a variety of themes related to EXPERIENTIAL MARKETING, TECHNOLOGIES, THOUGHTFUL SUSTAINABILITY & TRANSFORMATION as an Event company in a decade. The themes are diverse and include customer engagement using multiple stratagem.
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EXPERIENTIAL MARKETING
SUSTAINABILITY Organizing events are highly resource-intensive and can have negative environmental consequences. Therefore, greening event is critically important to ensure sustainable development in event organization by making responsible decisions during planning, organization and implementation of an event.
“Thoughtful sustainability is a new event planning trend that aims to go beyond imagination and resourcefulness. It is a thoughtful approach that involves recycling and establishes the commitment between the event/brand and the environment. Many global players participate in thoughtful sustainability events with fair-trade food options”.
Prateek N Kumar, CEO & Managing Director NeoNiche
The biggest brands out there achieve their goals by delivering one thing consistently: a great experience. To create a strong customer-brand connection and increase loyalty, the focus has changed from the product-centered notion towards the experientialist consumer-centered notion providing high-quality interactions that allows the customer to co-create experiences and values connecting them with the organisation’s offerings.
“Experiential Marketing with Digital technology is inherent to brand experiences. There is no trend specifically dedicated to digital this year. Instead, it is a core component of other key trends. Brands are increasing their experiential budgets as they see the value and are better able to prove event ROI”
Sahil Virmani, Director DreamTree
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It is in everyone’s interest for all business, in every industry, to make environmental sustainability a management competency and an aspect of organizational excellence. By taking environmental responsibilities seriously, fulfilling environmental responsibilities can help the firm gain a competitive edge and create greater value for its owners. With technology becoming increasingly dominant in society specifically in the events industry, the shape and procedures have changed due to innovations and developments in event technologies. “Technology has changed the way we experience things. The more one can integrate technology in making sure the audiences experience the brand on a personal level, the higher the potential for success. Some of the trends witnessed in this year were mainly Immersive Brand Pop-ups, Interactive Videos, Experiential Social Media, Influencer Marketing, to name a few. Marketers can adopt back-end technologies that help them increase productivity and make organizing experiential campaigns easier. There can also be more businesses demanding for analytics and business intelligence features in their back-end tools. Offline live events will continue to be in trend as they will never go out of style. Digital technology will further help to enhance and promote events making them shareable and engaging. Thus a balance of offline and online must be incorporated to expand your reach and touchpoints. There is also a more human-centric approach to designing brand experiences expected in the future”-says Prateek N Kumar. The interviews with the two interviewees allowed us to gain information on the changed scenario Event Industry in a decade. As technology and its various applications in the events industry are becoming increasingly important for event management and attendees experience and engagement, along with sustainability in mind. Experimental Marketing is again a force which has changed the modus operandi. Although, through this decade we’ve learnt a lot but complete embracement is yet to happen. 2020 Cheers! JA JAN NUA UARY RY 22002200 || HOSPITALITY HOSPITALITY LEXIS
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An
Appetite for Change
Restaurants Re-evolving Over the Decade
T
he true measures of innovation is when no one has come up with anything better a couple of centuries later. Over the decade, Restaurateurs have had created, adopted and executed many variations and put their best foot forward. For instance, Food options on menus now reflect the broad and the changing tastes of customers. Tens of thousands of restaurants now include everything from the fancy to the fast-casual cafes that offer a more “grab-and-go” experience. As changes are fast, restaurants have developed from small to one of the world’s largest restaurant chains, from a tiny coffee shop to the worldwide recognized company. The best business opportunities will belong to those who can come up with new and better business ideas. 2010 to 2020 brings a heavy turn around for the Restaurant Industry, we spoke to the influential restaurateurs of India who have changed & evolved the dynamics of the restaurant industry in the decade.
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Narrator to a Restaurant Innovation in menus for restaurant to survive
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he search for the right ‘pedigree’ of innovative menus is endless. As the consumer foodservice markets are converging to one global market, increasing demand for new menus is evitable. In today’s foodservice markets, the fast-changing rage of consumers’ fondness and acceptances acts as a huge challenge for restaurateurs to succeed in their new menu innovation. Empirically, little is known the trendsetting in organizing menu innovation amid facing economic uncertainty. While there are several attributes that have been known to impact menu innovation, this chapter specifically aims to provide the journey of a menu designing in a restaurant. Restaurateurs had managed to tap into trendy menus. Menu maintains its ruling position in restaurant firms since it is the core of food and beverage operations. Exiting menus that are able to capture today’s consumers’ preferences may have to be balanced in between all preferences of the customers. Restaurateurs had managed to tap into trendy menus. The menu maintains its ruling position in restaurant firms since it is the core of food and beverage operations. Exiting menus that able to capture today’s consumers’ preferences may have to be balanced in between all preferences of the customers.
Turning to Balance Traditional Old School Flavours Silver Beach Cafe is the perfect example of an establishment serving food for all age groups & across cuisines. The menu is diverse in terms of options available & focused on everything from www. hospibuz .com
the usual burgers, pizzas & fries to a more newage menu including gluten-free, keto & healthy options to ensure most groups can dine in together without missing out on their meal preferences. In this era restaurateurs are designing a menu in a way to balance traditional old school flavours. This idea is to ensure that every guest that walks in finds flavours/foods that interest him. The industry is planning their innovation and are executing it in a way to bring new-age dishes to guests while ensuring the authenticity of traditional dishes.
Hitchki Twist on Menus A clean menu is essential for communicating your brand. Selecting a name to justify what you’ll be presenting is an important feature of menu designing. While curating the menu one should keep in mind that it has to be completely different and special, right from preparing the food to perfection, selecting the names and finally how it is presented. At Hitchki & Bayroute restaurant they try to capture the nostalgia and invoke déjà vu through their menu. The dishes are uniquely prepared keeping in mind all the staples of states in India.
Less is more & Consistency is King There are varied age groups in the market with different demands to analyze one common denominator between these demands is a challenge for restaurateurs. The Turkey Project Cafe believes in ‘Less is more & Consistency is King’, analyzing one common denominator. Extracting the finest ingredients worked on best sellers
and changed their menu accordingly to provide guests something new every time. Contrary to popular opinion, this has resulted in higher customer loyalty as guests thoroughly enjoy the idea of a different experience in a familiar place.
Hotel Restaurants Innovation Restaurants affiliated with the hotel industry play a supreme role in increasing revenue and responding effectively to customer expectations. Transformation in dining needs to have innovation and creativity. Recently at Grand Hyatt Mumbai’s Restaurant Celini, they’ve started making Samosa with a twist. The samosa is filled with Sweet potato, truffle and whisky and gets presented under a cloud of smoke. Equipment like Thermal Circulators, Syphons, Brew vacuums are popular and enhances experiences to the guests. Healthy Meals is an extensive array for Millenials which dominated the ideas and innovation in the restaurants. Hence, most of the hotels have inclined towards planning a menu with healthy diet-specific options. The Square, Novotel Pune ensure fresh and quality food seeing the demand for healthy food. The trend has developed a range of restaurant meals quality designed in conjunction with a nutritionist to ensure a balanced approach to nutrition without lack of flavours.
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Comeback to Comfort Food Comfort Food is the most popular food. The Food people know and always require to eat. Comfort Food needs to be authentic with the best quality of ingredient added with a twist. Roger Marti
Director of Food and Beverage, Grand Hyatt Mumbai
In the future, The size of kitchens is going to get smaller. Singapore has already started making homes without kitchens because going out to eat is no longer a novelty - It’s a way of life! You can’t eat a fancy plate of Poached Chicken Leg with Confit Potatoes every day hence comfort food is here to stay and will always capture the majority of the restaurant market.
Guests today are more conThere was always a demand scious of what they eat outside for comfort food and it has of their homes, especially definitely made a comeback in because they eat out more often the restaurant menus. It’s like than they did earlier. It is no Khichdi is the new Biryani. longer a cheat meal/celebraThough many of them visit tion to go out. Keeping this restaurants to try out something in mind they are looking at a new, however, there are many good balance of taste & health who like to seek out flavours to keep up their bodies & stay that they are familiar with. fit. This is probably why their Hence at Hitchki comfort food preferences have now shifted also plays a vital role as many from heavy ‘restaurant food’ are looking for ways to relax to home-style comfort food. when they dine out. We know Kabir Chugh Restaurants today are catering homestyle cuisine brings out The Turkey Project Cafe THIGH RESOLUTION IMAGE ATTACHED of Spokesperson/s Delhi to guests everyday needs! an experience that’s nostalgic HITESH KESWANI & NIKHIL MERANI and that’s why comfort food (Directors of SILVER BEACH ENTERTAINMENT & HOSPITALITY) is something which can never Hitesh Keshwani disappoint. Director of Silver Beach entertainment and Hospitality
Arjun Raj Kher
Brand Head of Hitchki and Bayroute
HITESH KESWANI
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Everyone has heard of Comfort Foods, but what exactly is influencing customers to turn to it. In this review, we have talked to the notable restaurateurs highlighting the role that comfort food play in alleviating market, analyzing how comfort food is coming back to stay.
Organic food is grown without the use of synthetic chemicals, such as man-made pesticides and fertilizers, and does not contain genetically modified organisms (GMOs). People nowadays prefer eating fresh food vs processed food and are willing to pay for the same. Hence, in our menus, we have introduced healthy options made by using organic ingredients and vegetables fresh from farms. Also, concepts like “Ghar Ka Khana”, “Fresh From The Kitchen” and “Make Your Own Salad” caters to the guests’ different requirements and preferences.
I totally agree with the fact that comfort food is the new big thing with millennials. Initially when people went out Indian food was to be considered the most comfortable food but over the years because of access to a better standard of living, consumers need variety and they are open to try out different cuisines. Like ham and cheese sandwich is now considered comfort food as people have grown up having it. A lot of restaurants add multi cuisines as comfort food but I feel as Indians our comfort food is our street food items and Indian gravies accompanied with Indian breads and rice.
Rajeev Janveja
Corporate Chef, Lemon Tree Hotels
Pawan Shahri
Butterfly High & The Big Small Cafe + Bar
Consumers these days are looking for options where they can relax when they dine out, enjoying what is the easiest of options which are called comfort foods. Homestyle ingredients and dishes can offer an experience that’s wistful and familiar which is why comfort foods never go out of style and always have a high demand. Comfort foods offer a way for diners to relax and eat something they’ve had before and know they’ll enjoy—and they’re especially popular with older generations. In order to cope up with the higher demand of comfort, food restaurants are now trying to incorporate some of the traditional comfort food as it is more approachable for this different demographic. Awadesh Kumar Jha
Food & Beverage Director, The Square, Novotel Pune
Nostalgia can be a driver of comfort-food orders as well. When consumers look at menus for comfort foods, they’re not necessarily looking for a specific food, but rather something that recreates a familiar feeling. The emotional pull of comfort foods has drawn a fair amount of scientific interest, particularly from food manufacturers eager to capitalise on their appeal. There’s no shortage of research that lauds the appeal of the familiar, fatty and the carbohydrate-laden, but there are papers that debunk the idea of specific comfort foods. These suggest that the appeal is not in the foods, but in the memories of happy associations with them. Offering comfort foods with an upscale edge—such as a housemade gravy or scratchmade mashed potatoes—is a great way to maximize profitability on these familiar dishes. Mahesh Mageswaran Executive Chef, Radisson Blu Goa
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Tourism Enlargement in past
10 years
An exclusive interview with Mr Vishal Suri, MD, SOTC travel ltd. Tourism Industry in India has seen a major transformation in the past decade. Internal tourism or tourism within the country has experienced a hike. The foreign traffic in India has gradually increased as well. Travel agencies like SOTC hold a legacy in the country for providing better services every time to their clients. Ms Komal Hora, Editor & CEO of Hospitality Lexis had a conversation with Mr Vishal Suri, MD, SOTC to know about this enlargement in the tourism sector in India in the past decade. Excerpts from an exclusive interaction with Mr Vishal Suri, MD, SOTC by Komal Hora, in which Mr.Suri has thrown light on how SOTC is elevating tourists’ experiences through their special packages. www. hospibuz .com
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KH: The Indian Government has been working very hard to promote tourism in India. Please tell us do you see a change in numbers of tourist visiting India?
ages for its customers and tourists. Please tell us more about the mindset of the tourists and how does SOTC fulfil it?
team make sure that they are satisfied with the above parameters?
VS : Yes, customers have concerns towards these aspects of travel. We at SOTC go the extra mile and ensure that we provide a safe and secure atmosphere to our customers.
VS : Travel has beSOTC Travel in its 70th come a greater prioryear of a fulfilling ity for Indians today. existence while being The new-age travellers prefer customised inspired by a widely holidays and immerse beloved travel saga themselves in local has curated a special cultural experiences. holiday ‘Around the They opt for short KH: With the rapid World in 70 Days’ haul vacations, enjoy changing trends it seems that the bespoke adventures spanning 7 continents tourism industry and prefer solo tours. comprising of is going to comKH: How SOTC is promoting tourism? The new age traveller incredible destinations pletely revolutionis well informed and ise in the upcomand experiences from VS : SOTC Travel believes in constanttech savvy. He seeks ing year. What is ly evolving and adapting to the changing across the globe. to extensively research your take on this needs and expectations of its customers a destination. This is and how will SOTC to create and deliver magical moments followed by curating make sure to satand seamless travel solutions. With an initinerary as per his asisfy its customers creasing number of travellers interested in pirations and places on interests. SOTC is with the changing trend? unique experiences with a feel of the locurating several such AI influenced applicacal flavour, culture or experience, SOTC tions that will cater to every need and deVS : In recent years, the travel industry has Travel, has reinvented the F&B experience mand of the customer. Through the services changed rapidly. This industry did encounfor travellers across its product portfolio. offered at the SOTC Outlet, customers can ter multiple challenges and there has been SOTC Traveasily explore, plan a shift in the market dynamics. The enviel has escorted and create their ronment has been challenging but despite lakhs of holidayideal travel experithe challenges, there has been a substantial The trends that are set to makers across ences as per their progress in the travel segment. The interest revolutionise the tourism the globe for requirements. for exploring new places, the rise in purmore than 70 industry in 2020, as comVacationing chasing power, availability of direct and years to various is a ‘must-do’ elelow fare international flights are the key piled by data from the above destinations ment for every Indrivers for the growth of the Indian travfactors, along with the around the dian traveller. Holel segment for year 2020. The upcoming insights gained from the world. idays are no longer year looks promising for the travel industry SOTC Holiday Report 2019 We at an annual affair but and will offer several avenues for the ardent SOTC constantinclude dual-destination, a reason to getaway travellers to explore. ly keep evolving every few weeks. New age Indian travellers are movinstagrammable places, to the rapidly Long weekends ing away from the typical traditional holmini-moon, cruises, foodie changing travel have changed the iday plans and are constantly on the lookexpeditions amongst others. trends. We have way travellers and out for distinctive and offbeat experiences noticed a growthe tourism indussuch as cruises, adventure, solo, knowledge ing preference try look at the Indriven, culture, rural and religious tourism for mono destidian traveller. This all year round. nations as the new-age traveller is keen to has created a market for alternate travel With the ‘hashtag’ trend, millenniexplore mono destinations at a slow pace to possibilities. als are always on the lookout for creating enjoy the local cuisine and culture instead moments at the most exclusive and exquiof combining multiple destinations. KH: Safety, hygiene, currency exchange site locations. Domestic holidays show a and food habits are a few things that marked growth with Leisure combined KH: With every festivals and season, tourists are most concerned while with Spiritual journeys that are an interestSOTC comes up with exciting packtravelling, Please tell us how does your ing trend.Today travellers are also selecting VS : India is a land of rich heritage and various exquisite locales. Various government initiatives are being implemented like 15 different domestic destinations in the next 3 years and with 70 airports at new locations and additional second airports; expansion of existing airfields, all developed under the UDAN Scheme that aims at facilitating regional connectivity, will prove to be an impetus for the tourism industry.
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VS : Spiritual tourism is picking up really well in India, and customers are combining spiritual travel with leisure to explore the location they are visiting. For example people visiting Shirdi may like to cover Nasik as an extension to explore vineyards nearby; people travelling to Ujjain may explore Indore or Bhopal for a serene and quiet stay near Upper Lake. Our packages like Pushkar Darshan with Jaipur, Saibaba Darshan, Varanasi Darshan with Sarnath, Ujjain Darshan and Mathura, Vrindavan Darshan with Agra are extremely popular in this category.
an
KH: Indians like the combination of Leisure with Spiritual tours please tell us how SOTC packages are covering cities like Shirdi, Pushkar, Ujjain, Varanasi, etc.?
years
l
VS : For the new-age Indian traveller, planning a holiday is like going on a personal adventure – a journey that opens the horizons of their mind and provides exposure to the world. SOTC has launched On The Go, India’s one-of-a-kind travel offering for personalised tours. The portal captures the best experiences a destination has to offer and curates an unforgettable trip at the convenience of the customer. So whether you have opted for a pre-planned SOTC tour and want to add more to your itinerary or simply explore the place in never-done-before manner, On The Go helps assist customers.
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KH: There has been an increase in demand of customised package was that the reason SOTC launched “On the Go”? Please tell us more about “on the go”.
of elevat
g in
their travel destinations basis the local food and are opting for destinations like Singapore, Thailand, Malaysia, Italy, and France are trending for cuisine and wine journeys. Minimoon is wherein couples opt for a short two-three day honeymoon from their hectic work life to relax and rejuvenate. With internet penetration on the rise, social sharing and easy access to digital travelogues opt for online platforms for their primary research and bookings. Keeping this in mind SOTC Travel is constantly innovating with technological tools and features like the Trip planner and On-The-Go to cater to the requirements of the evolved traveller.
Today travellers are also selecting their travel destinations on the basis of the local food and are opting for destinations like Singapore, Thailand, Malaysia, Italy, and France that are trending for cuisine and wine journeys. Japan, Korea, Ireland are emerging for their unique local flavours and whiskey trails and immerse themselves in the local experiences.
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EAT RIGHT, LIVE LITE Eat Right Mela of FSSAI is a commendable effort and outreach activity for citizens to nudge them towards eating right. FSSAI is committed to encouraging the right eating habit for every single individual of the country. Earlier to this FSSAI has launched the movement against trans-fat foods. In the trans-fat-free movement, FSSAI received the major support from the chefs and the entire hospitality fraternity.
Pawan Agarwal, CEO, FSSAI
"Many of us are not mindful of what, when and how we eat. In order to ensure that people eat safe and eat healthy, mass mobilization is needed."
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Dr. Harsh Vardhan,
Union Minister of Health & Family Welfare
“India, on one side, is suffering from under-nourishment resulting in infirmities such as wasting and stunting and on the other side, there is another critical area of concern to be addressed i.e. obesity, which is apparently the result of excessive consumption of junk food, wrong choices of food, overeating and lack of exercise."
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Trends, Technology and Technique
2020 The Institute of Hotel Management, Bhopal, is organising a two day International Conference on Future Trends in the Hospitality Industry: New Age Hotels and Alternate Accommodation. PRINCIPAL'S MESSAGE FOR 2020 We are in the millennial century, so it is going to have a lot of competition and students are going to enter new horizons that are untouched. As millennials are tech-savvy these days, it will help the industry to grow in all aspects and it also allows the hospitality fraternity to adopt new technologies for the world-class facilities. Apart from Luxury, comfort and economy, hospitality is all about value for money. If we see the trends in the food industry, everyone is getting conscious about healthy eating habits. Though healthy foods will be on top in 2020. HL : How International Conference on Future Trends in the Hospitality Industry, will be beneficial for the students and educators? AK : It is an academic programme. The objective of this conference is to find out what is going to be the future of the industry. The conference is to discuss the forthcoming opportunities, challenges and strength with the entire hospitality fraternity on the same platform. This conference will help to bring educators, students and the stakeholders of the industry under one roof. It will help the entire industry to shape up the course of action to make the future full of blossoms. Education and industry is deficient without the research.
Dr. Anand Kumar Singh Principal, I.H.M, Bhopal www. hospibuz .com
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A Sneak Peek into
Indian Food Central Chef Varun Inamdar cooking traditional dishes of Ladakh along with Nilza on his youtube channel, Indian Food Central
The Aroma of delight, from Ladakh to Mumbai Some famous dishes straight from Ladhak to Chef Varun’s Kitchen.
Chef Varun Inamdar, a chef with a bright smile and great achievements. He has been a part of the hospitality industry for more than two decades and has various feathers of achievements attached to his hat. Be it world records, or private labelling, be it cooking for celebs and dignitaries or representing India globally, he has done all. A food stylist, a chocolatier, an author and a great chef, he is a complete assortment of expertise and genius. Indian Food Central which is Chef Varun’s youtube kitchen has something very interesting going on these days. His current playlist labels, ‘Nilza's Ladakhi Kitchen With Varun Inamdar.’ Nilza is a famous girl from Ladakh who owns a restaurant there called Alchi Kitchen which boasts authentic cuisine of Ladakh. She is helping Chef Varun in creating some traditional appetizing delectables for his viewers. This is a further step taken by Chef Varun in promoting the lost and healthy cuisines of India. 64 HOSPITALITY LEXIS | JA N UA RY 2020
Gur Gur Cha Tain Tain Pakthuk (Ladakhi Thukpa) Paba & Tangtur Paktsa Markhu Chutagi With Mutton And Vegetables Chanthuk www. hospibuz .com
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Exalt and Edible World record created by the team of Culinary Academy of India
Team of Culinary Academy of India has created a new world record by curating the world's largest edible painting.54 ft tall and 42 inches wide painting has been made with edible food colours canvassed on a shelted pastile dough.
World's Largest Edible Painting
5 Years 5 World Records by CAI 2015: Longest cold meat platter of the world. 2016: Most number of cakes displayed at a single venue. 2017: Tallest Christmas Cupcake tree. 2018: The largest display of Bread varities. 2019: World's largest edible painting
180 kg icing sugar, 20 Kg gelatin, 5 Kgs corn glour 5 Kg egg white, 5 kg royal icing, Edible powder colours, Liquid colour, Gel-based colour, Imported edible gold & silver dust.
7 Chefs 120 Students 72 hrs of painting & assembling
54 feet*3.6 feet, 195 sq.feet, 100% edible.
Chef Tushar Malkani, MD, Malkani hospitality, was the observer for the event. He keenly observed the entire process of making the 'Tallest edible painting in the world’ and certified that the painting was made by considering all the norms guided by the Guinness World Records. Chef Tushar Malkani is among the celebrated face of the industry. From Food Preparation to Menu creation, from event planning to Club F&B operations, from Sanitation to Preparation of Reports – Tushar Malkani has honed his skills as Executive and Personal Chef, Consultant, Food Stylist and Photographer. Chef Malkani has a plethora of culinary experience of working with big shots of the industry.
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