Keventers
Manav Thadani
INR 100 Vol 02 Year 02
Passionately curating the hotel industry.
MANAV Thadani
Soothe your body Ruling the kingdom of Guiding the Indian and mind. hospitality industry milkshake. towards perfection.
Tour Eiffel
RNI-MPENG/2018/74957
March ‘19 Hospi
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FROM THE HOUSE OF
Hotels | Restaurants | Pubs | Cafes | Travel | Tourism Mixology | Foods | Beverages | Chefs | Decorators
Chairperson’s Note
It feels really great to see the world coming together for the betterment of society and we are contributing to it through writings. I would love to mention one quote of our father of the nation Mahatma Gandhi ‘In a gentle way, you can shake the society’. In the same way, we should contribute towards the upliftment of the society without creating any discrimination and hatred.
- Rekha Hora Chairperson
Have a lively, safe and colorful Holi. www. hospibuz .com
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Mentor and Advisory Balbir Hora Chairperson Rekha Hora Editor Komal Hora Legal & Marketing Head Nikita Hora Digital Print Production Artist / Graphic Designer Shubham Singh Content & Digital Media Strategist Siddharth Singh Public Relation Nidhi Singh Khushwah Content Writer Chavi Sehgal Jamila Dawoodi Marketing Udit Paradkar Web Graphics Mamta Sahu Web Handle Trapti Rai Sunita Sen Distribution Usha Salve
Owned, Printed & Published by Komal Hora from E1-188, Arera Colony, Bhopal -462016(M.P.). Printed at Drashti Offset Pvt.Ltd. Sector –C, Mohalla Govindpura, Ward No. 58,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. 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.
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Editor’s Euphony
CMO Note Nikita Hora
Legal & Marketing Head
very admirable to see the world I t'smoving towards the gender balance
because the balance in anything can lead you to success and a better place to live in. I truly believe that every gender is born empowered We are continuously working to provide a platform where one can work, laugh and live freely without any discrimination and biasness. Every passing month is making me realize that we are moving towards the new heights with more enduring determination. Heartfelt felt thanks to Mr.Manav Thadani,Founder Chairman, Hotelivate; Co-Founder & Director, SAMHI, who is continuosly innovating new ideas and providing the new aura and essence to the Indian Hospitality Industry.
Hello readers and business associates, March is here and the whole world is all set to acknowledge the hard work, sacrifices and the achievements of the women in the betterment and the development of the society. Being the part of the hospitality industry it really felt amazing to see the major giant publication’s of the industry is being headed by the woman. Journalism is considered as the 4th pillar of democracy and to see female’s leading hospitality journalism proven that ‘Yes. we are born empowered. We all are equal’. Balance is an essential part of life and it should be there in all aspects and phases of life. We are entering into the era of history where everyone is looking for balance. The whole world is moving ahead together towards the betterment of society through the gender balance. Heartfelt thanks to Mr.Manav Thadani, Founder Chairman, Hotelivate; Co-Founder & Director, SAMHI, a person with the futuristic approach with the essence of positivity, for taking out time from his busy schedule and providing us with the insightful and informative interview. Founder and co-founders of the Keventers, a brand of modern and young India have decoded the story of transforming from Milkshake to the Milkshake of India. It's always been great fun to cover the nitty-gritty of the industry and to meet the professionals. From the bottom of my heart, I thank everyone for being connected and allied. Have a safe and colorful Holi.
Write to the editor at editor@hospitalitylexis.com. Best letters articles offer criticism. Your views and feedback are always appreciated. Don't forget to mention your email address and phone number. We are happy waiting!
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Komal Hora CEO
HospiEmpire M A R C H 2 0 1 9 | HOSPITALITY LEXIS
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Educational Updates
Government and Association
Property Reviews
NewsFeed
Product Showcase
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Interviews Updates
Trends Success Stories
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Mail us : solutions@hospilane.com Call us : +91- 9713831916
Maintenance
Kitchen Equipments
Fur nit ure
Housekeeping
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CONTENTS Cover story Manav Thadani 17 -22
Founder Chairman, Hotelivate; Co Founder & Director, SAMHI
Travelogue Tour Eiffel 23-37
Sip Beverage Keventers 38-43
Kingdom of Milkshake
In conversation with Arnimaal Bhan Chief Operating Officer, LB Consumer Goods Pvt. Ltd. 45-47
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Product Review Bayar’s Coffee 53- 55
hospi campus Banarsidas Chandiwala Institute of Hotel Management & Catering Technology 57-58 Rohit Kumar Dwivedi 59 Lecturer M.P.Institute of Hospitality, Travel & Tourism Studies
recipe Chef James Biaka 62 Chilan Sea Bass with KOFUKU Black Beans Sauce
Hospi Event Rich Gourmet Guide 64-65
Rich Graviss, Writing the new history of Indian Bakery Industry and Foodservice segment since 90’s.
Coming Soon www. hospibuz .com
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Did you know that Hessa Al Mazrou has become the first woman General Manager in Saudi Arabia ? She is the General Manager of the Novotel Suites Riyadh Olaya. It's a great victory for our network for gender equality and diversity #riise
jetairways Standing tall; touching the skies! #women #internationalwomensday #jetairways Breaking stereotypes of traditional women-related roles, we are proud of our female workforce that shines through each of our key departments! #Leadtheway #InternationalWomensDay #WomenEmpowerment #TheLalitHotels
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SOCIAL MEDIA
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What’s Buzzing on Hospibuz.com ?
To know more visit hospibuz.com
Women Empowering the Hospitality Industry
The Commercial Women’s Day of the Hospitality Industry
The Sky is the Limit
Appointments
Ms. Nandita Gandhi
appointed as Director of Revenue at Novotel Hotels & Resorts Goa
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Ms. Zenmaya Phuket
appointed as General Manager at U Zenmaya Phuke
Ms. Sabrina Pooja Dey
appointed as Director of operations at JW Marriott Kolkata
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Coca-Cola appointed new Vice President
Coca-Cola India has appointed Nishi Kulshreshtha Chaturvedi as the Vice President, Human Resources, India and South West Asia. The company said that Chaturvedi joined the company in 2012 as National Head- Human Resources as a part of Hindustan Coca-Cola Beverages Pvt. Ltd(HCCB) has risen through ranks within Coca-Cola. Nishi has an experience of over 20 years in Human resources.
Hatsun Agro opened a new outlet Hatsun Agro has successfully opened 2500 outlets. Their latest outlet is in Kohlapur. This outlet will retail in products like Arokya milk, curd, milk beverage etc. The Marketing and sales AVP of Hatsun Agro said that retail expansion will help them in meeting the increasing demands of their products. The firm is planning on opening more outlets soon.
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Upfront
The use of Yeast in Beer restricted.
Banks are about to auction Mallaya’s Shares. The Enforcement Directorate, through a consortium of banks led by State Bank of India, has informed Heineken NV, part owner of United Breweries that it plans to allow banks to auction the shares of Indian beer maker as soon as it gets the court approval. Lenders and investors are eager for this decision. Heineken is interested in buying those shares. Heineken owns about 44% of UB, which was once headed by Vijay Mallya. ED has informed that banks will be given a green signal to do so, once they get the court approval. The next hearing is scheduled on March 13.
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FSSAI has restricted the use of yeast in beers. Many microbreweries across the country are affected by this decision. This rule will come into force from 1st April. Microbrewery owners are planning to meet FSSAI official in Delhi. Microbrewery owners are unhappy that they have not been given a separate category in the notification. Gaurav Sikka of CBAI said that the notification does not appear to be clearly worded and this may create confusion. FSSAI has given permission of using 40 CFU of yeast in beer.
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Golden Jubilee celebration of the first Rajdhani Express- Kolkata
Hotel Chain Lemon Tree to have 12,000 rooms
The first ever Rajdhani Express introduced by the Indian Railway completed its 50 years of running on March 3, 2019. The Indian Railway Catering and Tourism Corporation {IRCTC} is publicizing the Golden Jubilee of its first Rajdhani Express Train - Kolkata, the train first started from Howrah on March 3 in 1969. Kolkata Rajdhani Express encompasses of 2oLHb coaches consisting of 2 AC first class, 5 AC 2-tier,1o AC 3-tier, 1 pantry car and 2 power car cum luggage vans. 12
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By 2021 Hospitality firm Lemon Tree Hotels is suspecting to have about 12,000 rooms in its inventory as a part of its capacity addition plans. The Hotel has 53 hotels in 32 cities on the name of its three brands- Lemon Tree Premier, Lemon Tree Hotels and Red Fox Hotels, as on January 31st this year. The Hotel is not only targeting India but also Thimpu(Bhutan), Dubai and Kathmandu (Nepal). “We are pretty sure that by 2021-end, we will have 12,000 rooms mainly in India. We currently have around 5,500 rooms and we are building another around 3,500 rooms which are mostly our own,� said-Lemon Tree Hotels Chairman and Managing Director Patanjali Keswani. www. hospibuz .com
Upfront
All Villa Hotel- The Roseate Ganges, Rishikesh The hotel chain of Bird Hospitality, Roseate Hotels launched its sixth property The Roseate Ganges, in Rishikesh. The hotel portfolio includes The Roseate New Delhi, The Roseate in Reading UK, Roseate House in London, The Roseate Villa in Bath and Roseate house in New Delhi. The Rishikesh hotel will be an villa hotel start operation with 14 villas and will eventually have 50-55 villas in the premises. The Roseate Ganges will be the sixth hotel of the brand and will be designed with more principles and authenticity.
Tri-Colours of Traffic Lights Ask Nestle is coming soon. Nestle, the creator of Maggi Noodles and KitKat chocolate is all set for opening their online portal. They are doing this in collaboration with Google. The portal will be named as Ask Nestle. This portal will offer personalised information, nutrition and dietary plans. The MD of the company Mr Suresh Narayan said that they will use this platform for selling their platform online. www. hospibuz .com
Mr Puneet Chhatwal the CEO of The Indian Hotel Company Limited{IHCL} has broadcast the inventive way of using traffic-signals colours Green, Yellow and Red in executive committee meetings of the company. The colour Green will symbolise Jobs target completed, irresolute work as Yellow and colour Red for the stuff that has not been in consideration at all, CEO used to have regular meeting with the senior executives to strategise, aiming the goals and then reaching out. Mr Puneet Chhatwal single point agenda has been revenue growth. M A R C H 2 0 1 9 | HOSPITALITY LEXIS
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The China Kitchen Celebrates the day with women who make it better, TKC has some delectable and authentic Chinese dishes like Peking duck, Gongbao, Braised tofu and broccoli and spicy mapo tofu amongst others, with a thought that in this scenario, it is of utmost importance to celebrate the women in our lives that take on the world with such ease.
Heal Institute gifting health to the women this Woman’s day Ladies, sendoff all your tension, stress and worries and gather your girl gang to get a complimentary foot massage. Women are like superheroes. From managing house to the office they do everything to embrace their hard work dedication care and love, therefore enjoy wonderful relaxing women day and pamper yourself at Heal Institution.
Women’s Day at a Glance 14
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Upfront
Upsouth Pune A quick service restaurant offers an amazing discount of 25% to women the entire day, it's a perfect place to chill out with your group and extract from a variety of Dosa, Idlis and other dishes such as Malabari Parota Sandwich, Upsouth Burst Tomatino. Uthly and more.
Hyatt Regency Delhi Hyatt Regency celebrated the strength and beauty of a woman and salutes all those who worked beyond, offered all woman a special scrub and massage packages. The all-day dining restaurant cafe with falt 50% discount for lady dinners throughout the day.
Crowne Plaza Pune On International Women’s Day Crowne Plaza invites all powerful spectacular women to celebrate this day with a well deserving brunch as you indulge in a mouthwatering spread of delicious cuisine and enjoy your favourite cocktail or mocktail with it. www. hospibuz .com
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Mobile : 9920825410 Email ID : marketing@himadrimasala.com
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Address : A-173/2 TTC Industrial area, KoparlkhairaneMIDC, Navi Mumbai - 400705
www.himadrimasala.com HOSPITALITY LEXIS | M A R C H 2019
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Cover Story
Guiding the Indian Hospitality Industry towards perfection
BOLD. BIGGER. Beyond.
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The Pioneer of Hotel Consulting Firm Manav Thadani Founder Chairman, Hotelivate; Co Founder & Director, SAMHI
“I read and keep an open mind when it comes to the changes happening around me. The best advice I can offer is to surround yourself with good and smart people. In my partners at Hotelivate, I have a perfect balance,” - Manav Thadani
M
anav Thadani, the Founder and Chairman of Hoteliivate is an accomplished entrepreneur and a passionate hotelier. He leads a team of consultants with over 250 years of collective experience. Manav’s vision is to provide end-to-end solutions to the hospitality sector and Hotelivate is a major step towards it. Lots of hopes were on the stake when he left HVS along with a team of 42 members and opened Hotelivate. His hard work and leadership qualities paid off. Within 9 months of this gamble with HVS, Hotelivate bloomed in India. Thadani said that Hotelivate will 18
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perform better than HVS in terms of services. Hospitality Industry today is witnessing his statement. He implements ideas in business in which he predicts potential which shows his risk-taking quality. Hotelivate is an investment advisory business but Thadani is planning to lay more stress on leasing space. He thinks that local hotels have brand expansion potential. Thadani has always kept complete transparency in his business. He gives advice to his clients on the basis of data collected after extreme research. It was not easy for him to educate people about the importance of this research. But now the clients in the hospitality industry rely on this data to a large extent. His vision is to become proactively
progressive in offering services and adding value to the business of their clients.
“Hotelivate is a 360-degree solution provider. Their team is full of passionate professionals. They provide you consultants with vast experience. Hotelivate provides services in the retail sector, clubs and residential sectors. Hotelivate is soon starting the F&B consulting.” www. hospibuz .com
Cover Story
The 360 Degree Solution Provider Asset Management
Executive Research
Investment Advisory
Professional Skills Development
Strategic Alliances
Strategic Advisory
Revenue Management
Project Execution & Planning
Hotelivate is a hospitality consulting firm. It provides specialized services to hotels in the Asia Pacific region. It has a vast consulting environment with a diverse team of consultants. The professional consultants hold a collaborated experience of over 250 years across different sectors in the Hospitality Industry. Hotelivate has a focused, empathetic and innovative approach. Through their consultancy, they cover every nook and corner of the hospitality industry thereby eliminating the need of different advisors. The founding partners of Hotelivate are reputed professional of the Industry. They have assisted and nurtured thousands of clients for more than two decades in South Asia. Conferences Hotel Investment Conference South Asia (HISCA)
Hotel Operation Summit India (HOSI)
HISCA has completed 14 years. It is among the most reputed conferences in the South Asia Region. It conducts sessions which have rich content and high-level contacts. It provides networking opportunities with excellent professionals of the Industry. Many business leaders and advisors around the globe attend this conference.
Tourism Hotel Investment & Networking Conference Indonesia (THINC)
It is a dedicated forum for hotel professionals. Hosi has aimed to empower Hospitality leaders. Discussions on topics like management, operation related issues and evolving market take place in this conference. It brings top leaders of the Industry to the panel.
It is the pioneer hotel investment conference in the region. This event provides an opportunity for business leaders to discuss about expanding the hotel and tourism industry in Indonesia. It brings almost 250 industry stakeholders in its session. Other such conferences take place in Sri Lanka and Bangkok.
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A Talk with Manav Thadani
HL : The trend of hospitality sector has changed after hotel aggregators have entered the market. Please tell us how these hotel aggregators changed the running and managing of the hotel? How are your clients dealing with the change in the trends? MT : The hotel aggregators have certainly been a disrupting force, identifying gaps and targeting overlooked segments of the industry. Mostly operating in the budget segment, 20
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they have grown the size of the relevant demand base to now include several hotels from the parallelly operating unorganized/unbranded segment. These new-age companies are agile, technologically-advanced, and focus on things that really matter to the customer. Most of them convert existing independent hotels, guesthouses and home stays in record time, aiding the scalability of their operating model. However, it surprises me that mainstream hotel brands still do not consider them a competition. In fact, OYO Hotels & Homes, a pioneer of the concept back in 2013, is not even an aggregator anymore.
In the past five years, it has evolved into a full-scale hospitality company with over 175,000 rooms under franchise agreements, management contracts, leased contracts and self-operated entities in India alone. We at Hotelivate find these players to be pertinent, and should a client come to us for a feasibility study for a budget-midscale hotel, we would advise them to not ignore the Treebo, OYO, FabHotel or similarly branded properties operating in the neighborhood. HL : You have clients that have chains of hotels across the global, please tell us
the services that you are delivering to few of your clients? MT : We offer a comprehensive consulting environment to our clients, rendering services across all phases of a hospitality lifecycle, thereby eliminating the need for several different advisors. Our core services include: Strategic Advisory (Feasibility Studies, Valuations, and Management Contract Negotiation), Executive Search, Professional Skills Development, Investment Advisory, Asset Management, Revenue
Management and Project Execution Planning and Advisory. HL : Does Hotelivate provide consultancy to only luxurious hotels and presence worldwide or does Hotelivate provide consultancy to stand alone hotels? MT : We cater to all segments of the industry – economy/ budget to upper upscale/luxury. Also, our client base is diverse, ranging from hotel owners and developers (of both independent as well as branded properties), brands and management companies, investors and www. hospibuz .com
lenders to public and private hotel, tourism and convention agencies. HL : In the last financial year hotel industry have faced problem with the new tax regime and regulations? Please tell us how dynamic do you think the hotel industry should be in context to Indian Scenario? MT : While the introduction of GST (in itself) was welcomed by the industry since it simplifies taxation, the tax slabs are
disappointing. Despite a subsequent revision, where tax rates were reduced and brackets modified, the 28% tax slab for hotels with tariffs of INR 7,500 and above still holds, which is much higher than other peer destinations in the Asia Pacific – putting India at a distinct competitive disadvantage. We are hoping for some positive changes on this front in the coming year. The above, coupled with the demonetization policy (2016) and the liquor-ban (2017), certainly posed some regulatory hurdles for the Indian hotel industry in recent years. But, www. hospibuz .com
due to the steady growth in demand and tapering new supply, the sector showed resilience, especially the branded hotels. That being said, the tourism industry, at large, has always been sensitive to economic, social, political and regulatory changes, and hotels are particularly vulnerable due to high capital investments, long gestation periods and cyclical nature of the business. So, till such time that the government recognizes these challenges and significantly improves the ease of doing business in the sector, the hotel industry will need to continue adapting to any regulatory or tax-related
by rationalizing the number of licenses/permits/approvals required to develop and operate hotels, lowering the cost of borrowing, and granting infrastructure status to a wider segment of the industry (currently, only hotels costing more than INR200 crore have been accorded this status). However, there may be good news on this front as the new Niti Ayog document suggest that this be brought down to as low as 1 crore for the infra structure to apply.
changes (detrimental or otherwise) that may come its way.
ognized market? In your opinion, how different is the market in Tier 1 cities as compare to Tier 2 and 3 cities in India?
HL : It’s a known fact that India has immense potential, but do you also believe that India lack in infrastructure? In your opinion how do you think Indian Government needs to improve the hotel infrastructure? MT : India ranks way lower than other nations, globally, in terms of Tourist Service Infrastructure, which includes hotels. The supply of rooms across positioning is still highly inadequate for a country of this size, and this can be improved
HL : How difficult it was to launch HVS in a less rec-
MT : I introduced HVS in South Asia in 1997. Back then, the region hadn’t yet recognized the need for professional consulting expertise, especially in the hospitality sector. So, it was difficult initially, but as my team and I gradually established ourselves as knowledge leaders in the market, authoring key industry publications, conducting benchmark studies, and hosting premium hospitality M A R C H 2 0 1 9 | HOSPITALITY LEXIS
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conferences, our client base and patrons grew manifold. Last year when we changed brands to Hotelivate we decided to innovate and moved into social media and more research and in depth based analysis. This has played well and our first year’s performance speaks to this. In terms of hotel markets, while Tier-I cities are still the preferred point of entry for many international brands, particularly those in the upscale-luxury segment, Tier-II and Tier-III cities that are a stronghold of the unbranded supply in the country, are gaining popularity in recent years. Developers and operators are beginning to recognize the demand potential in these relatively smaller and nascent markets, and a significant portion of the future supply we are tracking, is coming up here. Improved connectivity, availability of land, low cost of development (especially land cost), surge in domestic travel, less competition and low labor costs are some of the attractive characteristics of Tier-II and Tier-III cities. HL : Hotelivate organizes conference like Hotel Investment Conference, Hotel Operation Summit India, etc. What made Hotelivate enter into organizing conference and summits in the area of hotel industry?
this year. Hotel Operations Summit India (HOSI) and Tourism, Hotel Investment & Networking Conference (THINC) Indonesiaare both in their 7th year. Moreover, we recently concluded the 3rd edition of THINC Sri Lanka. So, we have been hosting conferences for a long time now, and I have a very capable team ensuring that these events are a success. I think that to create a business and establish credibility, one need to build relationships, share knowl-
MT : Hotel Investment Conference – South Asia (HICSA) will be hosting its 15th edition
MT : Luxury is subjective – to some it is opulence and grandeur, to another it is disconnecting from
HOSPITALITY LEXIS | M A R C H 2019
GST coupled with the demonetization policy (2016) and the liquor-ban (2017), certainly posed some regulatory hurdles for the Indian hotel industry in recent years. But, due to the steady growth in demand and tapering new supply, the sector showed resilience, especially the branded hotels.
the world in a rustic resort situated in an offbeat location; to some it is highly-attentive service, to another it is unintrusive, privacy. Comfort too is similar – it varies from person to person. That is the reason why there are segments and sub-segments within the hotel industry, and companies come up with a plethora of different brands to cater to each of these, trying to highlight their distinct characteristics. For instance, the target clientele for a chic luxury boutique hotel is different from that of a luxury palace/historic hotel. HL : As you know that Hospitality Lexis is a young and vibrant magazine aiming to be the first hybrid for hotels and its customers? Please tell us what you are looking forward with the hospitality oriented journalism?
edge and collaborate on industry matters – what better way to do this than hosting a conference. We spend a lot of time and effort in designing an agenda that offers value for everyone who attends, and over time, these events have bolstered our reputation as the “go-to” team in the region for all things hospitality.
MT : I prefer magazine which provides good in-depth based research articles that are credible. Many trade publications have articles written by people who have a conflict of interest and are only interested in promoting their corporate brand.
HL : How would you define “luxury” and “comfort” in reference to the hotel industry?
INNOVATIVE ADVISORY SOLUTIONS www. hospibuz .com
Tour Eiffel
Tour to Paris is incomplete without exploring the Eiffel Tower. Be it summer, winter or spring. This place has something to offer in each season. From the lowest point to the highest, there is so much to explore in the Eiffel tower. It is a dream place for everyone to visit.
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Height 324 meters
The Esplanade section gives a spectacular view of the tower. Standing there you can observe the delicate finesse of its iron structure.
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A spectacular place to feed on delectable flavours
58 Tour Eiffel restaurant www. hospibuz .com
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Jules Verne, the Michelin-starred
iconic restaurant is a palatable place to sooth your appetite. 26
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Enjoy a flute of Champagne in Telescope on the Eiffel Tower gives you astounding views of the orb of night. Beautiful monuments like Louvre, Grand Palais, Seine, Montmartre, Invalides, Notre Dame etc are all visible from the second floor.
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Champagne Bar
Macaroon Bar.
Cin Eiffel.
An immersion show on 3 walls with 7 projectors takes place on the first floor. M A R C H 2 0 1 9 | HOSPITALITY LEXIS
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Mercure Paris Centre Tour Eiffel This hotel stands in the shadows of the Eiffel Tower. It is only a five-minute walk from River Seine. The upper floor suites give spectacular views of Eiffel Tower.
Windows through which Eiffel Peeps!! Pullman Paris Tour Eiffel It is located on a quiet street around the corner of the Eiffel Tower. It is an elegant hotel with contemporary styles. It gives you the views of Paris nightlife and the Eiffel Tower.
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Travelogue
Hotel Plaza Athenee It is located in the heart of Haute Couture. This hotel offers the ultimate luxury. The Hotel highlights vintage vibe in their rooms. The Eiffel Tower Suites give the views of Eiffel Tower and king size beds.
Adagio Paris Tour Eiffel It is a perfect hotel for a family holiday. It offers cosy ambience and luxury apartments. It has spacious rooms and beautiful Eiffel tower views. They even give you the facility of the in-room kitchen.
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The Undiscovered Gem of Love in Paris P
aris is called the city of love. People talk about the love lock bridge, they talk about taking vows on Eiffel Tower. Is that all which signifies love? Do they talk about the original monument of love in Paris? Temple de I amour or the Temple of Love. It is a monument in Paris which signifies pure love. The temple is located on an island 30
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near Paris. This island can only be visited by a boat. It is an elegant place to visit. The marble of this temple sparkles when the morning sun showers its rays on the island. The temple glows at night in the moonlight and adds to the beauty of the island. It is a heart alluring place. This temple was built in 1778. It is said that this temple was built to celebrate the love of the queen and the king.
“It is a belief of this place that taking wedding vows here and sharing a kiss strengthens their love and relationship. It is a mesmerizing neoclassical structure to visit. It is a perfect place for a sunset date. A tour to Paris is incomplete without a visit to this romantic island.� www. hospibuz .com
Travelogue
A Long Romantic Vintage Drive W
hat is better than being able to explore each and every hidden spot of Paris? Some corner which you would have never heard of being a traveller. You can go on a long romantic drive in Paris in a Vintage convertible Citroen. You can take an open roof tour of the city. These cars pick you up from your hotel. The boy in a striped Breton shirt with a
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complete encyclopedia of Paris will be your driver. These boys know different languages and it is easier for you to communicate with them. They take you on a tour to Paris and let you explore the secret spots of Paris. It is a perfect way to spend a day or a night out in Paris.
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Travelogue
Scribbled love inParis Le mur des je t 'amie
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Travelogue
T
he first love of a schoolboy is always carved on his desk. The boy loving her neighbour has carved her name on the stone wall. Many couples have carved their name initials in hearts on trees. Carving and scribbling have always been a part of innocent love. The world is full of Mickeys and Minnies and their sweet innocent love. The world now is globalized and the generation is digitalized. We have different modes of communication. Scribbling has been replaced by texting and somewhere the essence of that
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innocent love is lost. But Paris still has that love scribbled on its Wall of love. Paris has its own Wall of love which is very famous among the locals and the tourists. The wall is filled with ‘I love you’ written in 311 different languages. The wall is the new gem in the city full of jewels. It is known as “Le mur des je t’amie”. The wall is in a park which is a beautiful place to spend some time. This wall was created by Fredrick Baron. The wall is a sign of unity and love in the world full of violence. It is a place for couples to spend some time. A perfect place for a date on Valentine’s day.
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Lido de Paris
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Travelogue
E
venings in Paris are always sparkling. The evening of Valentine’s day dazzle in Paris. Lights and glitter and shine everywhere. Paris is quite famous for its cabaret shows. The Lido de Paris Cabaret show is among the top shows organized in Paris. In the city of love, this show depicts breathtaking scenery and talent. The show begins with the live Lido Orchestra followed by a romantic dinner. They have a special menu and special prizes for the day. They even give complimentary wine or champagne to the couples. The evening ends with the Paris Merivellis Show which is extremely sensuous. Lido de Paris is a complete whirlwind of fantasy to watch.
www.hospibuz hospibuz.com .com www.
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A Colourful Sky of Love Valentine’s day, the day of love. The best place to spend this day is none other than Paris. The city symbolizes love. Paris is a must visit place on Valentine’s day. Paris is decorated beautifully on this day. There are many more things in Paris to explore on Valentine’s day. Paris gave a beautiful surprise to it’s locals and visitors on this valentine’s day. The Le Village Royal was decorated stunningly on this Valentine’s Day. The pathway was covered with beautiful umbrellas. 800 colourful umbrellas were used to form a sky on the pathway. It was a mesmerising view to watch and a wonderful place to spend some time.
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The Unstoppable Feet
Paris has its own ways of finding happiness. Along the River Seine in Paris, tango music is played. Many people gather there to enjoy their night and dance seductively until twilight. The people who don’t wish to dance, sit on the stairs with their bottles of wine and watch others. Such nights in Paris are mesmerizing where all you care about is your partner and the ecstasy of your bond. It is a place where you can enjoy the incredible atmosphere with like-minded people. It is a perfect lazy nightspot in Paris.
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Tel. : 0120 –4525000, Fax : 0120 – 4525015 E-mail : uttamsugarnoida@gmail.com uttamnoida@gmail.com A-2E, 3rd Floor, C.M.A. Tower, Sector – 24, Noida – 201 301 (U.P.)
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www. hospibuz .com
Agastya Dalmia
Sohrab Sitaram
Aman Arora
KINGDOM OF MILKSHAKE www. hospibuz .com
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Sip Beverage
T
he company that started in 1899 became popular amongst Indians by 1925 when the brand Keventers was set-up. Though it was started by a Swedish Entrepreneur Edward Keventers, in 1940, it was passed on to Krishan Dalmia. The company was forced to shut-down in the year 1970s and it would have been remained closed unless the fourth generation of Dalima would not have decided to reopen Keventers in this century. Agastya Dalmia along with his friend Aman Arora though started the venture again but it was an unsuccessful idea. The brand was established in Pitampura in 2014 but was closed down within a year. At that time they wanted someone who has full knowledge about F&B Industry. Enters, Sohrab Sitaram. Sohrab had the store of knowledge about the F&B Industry. He at that time was busy creating brands such as Laid Back Waters, Tabula Rasa, Chi Asian Cookhouse and Chatter House. As the duo approached Sitaram, he refused to work with them and said he has not even heard of this brand, but assured them he will get them in touch with some people who can help them in their venture. But Agastya and Aman were
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persistent in their vision, so after one year in 2015, they again went to Sohrab, this time with a great business plan and the offer of becoming the CEO of the company. This was the start of their partnership which was going to reap huge profits in the years to come.
to decide the target market and to make plans to attract the target market. They targeted millennial and to serve them only milkshakes was not the great idea. So they removed the plastic bottles and the straws and replace them with Glass bottles and paper straw. This idea was a hit for Keventers. Keventers developed itself as an aspirational brand as they introduced the refreshing palette of new flavors of milkshakes which was liked by “There are about 270 outlets the millennial. across 41 cities in India. Other
Keventers today is one of the most promising brands, that is especially of the Indian Origin. There are many brands which than this there are outlets in are multi‘The people who Nepal, Dubai Nairobi, Momnational but go out for Kevbasa, Switzerland, Singapore, Keventers is a enters are mostly home-grown Gen Y people who Bangladesh and Sri Lanka.” brand. There age between 18-35’ has been a huge said Sohrab. ‘The expansion if we largest market totalk about Kevday is the Generaenters. There tion Y so to attract was too much them towards the research involved in making Keventers brand we did a lot of research’, he added. the brand because many other companies The strategy that Keventers applied to grab were also selling Milkshakes so they had to its customers was to showcase India in a try something out-of-the-box idea as they were solely involved in milkshakes. The first thing that Keventers did was
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progressive manner as people now want to see India developing. ‘ The overall vibe was to connect to the youth and to connect with them we had to think according to them, so we first focused on the interior of the outlet’, he said. ‘We searched for the architect who had the maximum number of youth following so that he will easily be able to determine the psychology of the youngsters and create the whole experience which will attract Gen Y’, he continued. The colorful ambience and the mouth-watering new flavors of milkshakes helped Keventers grow with time and with strategy, they never looked back. Keventers were the pioneer in milkshake brand. The blue-ocean strategy helped them grow as Keventers did not have any competition at that time. Even today all the other big brands are following Keventers and the company is moving ahead from
Legacy a Challenge Being one of the first Milkshakes brands in India, Keventers had to change with time to maintain its quality and the legacy. Today, Keventers is known as the coolest brand in terms of branding and visual appeal making it a status symbol and an aspirational brand. Keventers started with a minimum rental place avoiding the perfect location for the business. ‘We avoided paying attention to the location and since when the glass bottles were not introduced we only thought that the name of Keventers is enough which will attract the customers, but no we were wrong', he said. Keventers was brand which was known mainly by 60s, 50s, and late 40s but they were not the target market. They were the one who will only contribute 5% of the market share. ‘An 18-year-old will feel wow while clicking the picture in front of Keventers and posting it on Instagram but the 60 years old will not do that, so we need to maintain the target market', he stated.
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the others. Keventers are the trend-setters as before Keventers no other brand was selling Milkshakes in bottles. “Because people were scared of only selling Milkshakes and thought how can one make money by only selling milkshakes but our vision was to not only make money, our aim was to attract more and more people and money will prerequisite”, stated Sohrab. The reason behind selling the milkshakes in glass bottles was to follow the hierarchy as earlier milk was sold on glass bottles. It would also provide ease and convenience for the customers to carry it with them. Glass bottle s are even more hygienic as compared to plastic bottles and paper bottles. Using glass bottles was an instinct hit for Keventers. “ Like for example the paper straw uses gum, which is very dangerous to health, now if the cost of the paper gum
is 1 re then it is injurious to health but if it costs Rs. 2 it is good and it is approved by FSSAI” - quoted So. Keventers now uses sterilized glass bottles. Also, the glass bottles were made according to the area or the region like ‘the Glass bottles which are used in Bhopal are not found in Kenya, Bombay had sky-light, in Bangalore it was technology that we used, we were trying to make collective bottles for the people to collect it and keep it and if in future we ask for lucky draw they can get their bottles' Sohrab said laughing. Even the big established brand started following Keventers in this trend. But Keventers is ahead forward to connect with is customers and try to maintain that connection with them. “The problem is not being the number one but the problem was staying number one”, he quoted.
The company runs in three ways
Company Owned Outlets
Joint Venture
The franchise which is about 70%
Menu:- the Challenge Earlier people only knew about some particular flavors like butterscotch, vanilla, strawberry but as the time passed it changed the demand and the requirement of the customer especially the Gen Y customer's whose flavors are constantly changing. They need new innovations in the taste and the flavors of the ice-cream. They just not only want to stick to the same old flavors, so Keventers is trying to give the best out of the requirement and the taste of the Customers. ‘We design our menu through the perspective of the youth’, he said. “ Even our R&D team is only doing research work on what is trending amongst the younger generation and what are they looking for”, he further quoted. Replacement of the menu items is also necessary as everything is replaced for a certain reason.
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Sip Beverage
The runway for the products The logistics were again a challenge for Keventers as it was very difficult to transport milk, ice-creams, syrups. So, the next move of Keventers was to make products that can easily exist in an ambient temperature. ‘Opening a cold-chain is “Giving quality a pain, so we Milk to people decide to make is my ultimate such products which were Dream”. easy to keep at ambient temperature as the ambient temperature is available everywhere', he said. The ice-creams were outsourced to the third-party companies across India, which will develop the ice-cream for the brand according to the requirement and the distributors to the outlets. ‘We have tie-ups with Mother Dairy for ice-creams and they make modified ice-creams based
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on our requirements', he continued. Now to provide the material to the required destination, the brand needs some specific vendors. For standardization, one needs to stick to the specific vendor so that they know with the requirement of the industry but even the specific vendors sometimes become lethargic. ‘I want my vendors to grow with me, and if they are doing well I mean what's the harm if they are growing with the brand. We try to take every community involved with us to the great heights', he said. ‘The computer person who was involved with us also grew with us', he continued saying.
“We make sure that our loyalists have the best experience every time they visit a Keventers outlet, purchase our milk or try an ice cream we ensure that our products are of the utmost quality, our staff is cheerful and a customer feels we value them for loving our brand.” -Aman arora
“
No-Plastic by Keventers The buzz It is the social responsibility of every on Social company to think about the society at large first before thinking about themselves as they are taking a lot from the mother-earth Media
but they are giving back very less to it. So it is the responsibility of every company ‘The future is Digital', was his first stateto look for the eco-friendly methods of ment. People nowadays don't read the their organization. When asked about the newspaper, they are basically more reliable advice of the new entrepreneurs, Sohron digital, digital is everything. The youth ab said:- ‘Care for the today is mostly on soperson who is drinking cial media and is really and eating, give the best active about it. “ If we to the people you can'. would not have been on To maintain the brand “Keventers would be reachsocial media, the brand image the brand needs ing a mark of 100 crores would have been Zero”, to go for the quality of turnover by the end of this he states. He totally the product which is not financial year which is a gives gratitude to social harmful to the society. great achievement for the media for the brand ‘ If you are taking from company that started just 3 positioning of Kevthe society, you need to years ago”. enters. If the company’s give back to the society', target market is youth, he continued. then the company Keventers also decidneeds to be really active ed to do some combo on social media. The major marketing of meals because they wanted to realize what a restaurant depends upon the mouth-tois trending among the people. ‘It will mouth publicity and social media is the always be a major brand for milkshakes best platform for word-of-mouth publicity. but it's just a try to know the flavours of the people', said Sohrab. Combo meals run really very well among the Customers. It's a new way to compliment the customers taste of preference. www. hospibuz .com
Dart the Youth
Salute to the Army The army is the most respected and dedicated sector in India. The army teaches the discipline in life. Sohrab’s father was an Army Official, so when asked about the experience of being born and brought-up in an Army background, he said:- ‘ I wish each one of us should forcefully go to the Army for at least two years and then come out, I guarantee we would have been different people'. The army teaches you to be different to different people according to the situation or the person in front as it is very necessary for the Hospitality Industry. Most of the people are interested in Army. ‘ Army teaches you dealing with people and it also teaches you to respect for people', he further said. ‘Army, Sports or your hobby give the shape to your personality, which is indirectly helpful in your business as it teaches you motivation and leadership', he added. "The brand approach is not to make money but to make success", he concluded.
Nobody was interested in the brand that Youth is always curious and excited was established in the year 1890s and then about unique and bizarre items. So to came to an end, but to make the youth keep our bottles iconic and attractive we connected with the brand was the major challenge for Keventers. The desire to show use emblematic bottles. With wide variaprogressive and modern India and to give a tion these have become collectable items with different designs, cool and funky ambiMumbai can cherish the ence to the customers treasured Keventers in was its main moto. ‘ Bollywood style bottles We wanted a youngster while Banglore can take to come to Keventers “The ultimate aim pride in the tech design. and take a selfie with a of Keventers is to To keep it interesting, Keventers bottle in his go Public and start these designs vary from hand and feel proud, place to place, country to FMCG business”. that proud moment to country. achieve was the major "If you want to successes in challenge for us', he business, just be two years said. The glass bottles ahead of the present and to handle was again not much". a difficult task, so the storage area was converted into a showcase which also attracted the people. The changes in the flavor were also a big trend for Keventers, ‘ in Dubai we use camel milk for the milkshake but in India, we do not use it', he said.
The
- Agastya Dalmia www. hospibuz .com
Trendsetter
“It has been a great journey with Keventers, we’ve seen it grow from one outlet at Select Citywalkin 2016 to over 250 outlets across India, Nepal, Dubai and now even Kenya. When we thought of reviving Keventers in 2015 we wanted to create a business which had the inherent ability to be scaled on a global level.we take great pride in the brand and the legacy it has been able to create amongst the public”
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THE CHOICE OF LEADING HOTELS AND INSTITUTIONS
Duroflex feels privileged to inform you that it has completed over 50 years of operations, having been incorporated in 1963. Today the company has eight factories located across India and is the first mattress company to be ISO 900 certified. Our primary production and research center is in Bangalore with a satellite R&D lab in California and Germany. Duroflex is the largest exporter of mattresses, from India. This makes us a reputed brand known for quality and comfort in India, Europe, America, and Asia.
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Channel Partners for Western Region
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In Conversation With
LB Consumer Goods Pvt. Ltd.
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In Conversation With
Start living with the better next When it’s about health, no one wants to compromise with it but in this millennial era of artificial synthetic products, it's very knotty to find something natural and healthy. LB Consumer Goods Pvt. Ltd. is known for creativity, innovation, and purity. This time they have come up with the unique and unparalleled products ‘Ray cooking spray’ and 'Ray Stevia'. Ray- an F&B brand that brings all-natural ingredients, precise technologies, and innovative products together to transform the way you enjoy every meal. Company has thoughtfully and intuitively designed it’s products to keep you healthy and Lite. In conversation with Hospitality Lexis, Mrs.Arnimaal Bhan, COO, LB Consumer Goods Pvt. Ltd, has decoded the uniqueness of their exceptional creation ‘Ray Cooking Spray’ and 'Ray Stevia'. which keeps your food and mood lite.
HL : The current generation is very health conscious. Please tell us how the Ray Cooking Spray and Ray No Sugar is healthy as compared to other products available in the market? The central conversation at any dinner table in the Indian family today is “Khaanemeintelbahutzyadahai (This food is too oily) or “Chai meincheeni mat daalna” That itself speaks volumes about the level of awareness the consumer today has about the ill effects of high consumption of oil and sugar.
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With heart disease, obesity, blood pressure and other such lifestyle diseases on the rise, more and more consumers are looking at making minor changes in their day to day lives which have a major impact on their overall health and wellness. That is the area where Ray as a brand wants to offer convenient and healthy solutions to the health-conscious consumer without compromising on the one thing which is most important to any consumer i.e. the taste of food. Ray Cooking Spray is a unique concept which helps the user to have absolute control over the amount of oil that is used while cooking daily food. Ray Cooking Spray enables the user to cook their daily
Arnimaal Bhan
Chief Operating Officer, LB Consumer Goods Pvt. Ltd.
food in 10 times less oil when compared to using regular loose oil packed in bottles or pouches. The product itself is the same refined oil which consumers use in their daily cooking, but the dispensing mechanism and technology is such that one ends up using much less oil while cooking. Ray No Sugar is the ideal sugar substitute as it is made from Stevia Extract. Stevia is a plant based, natural sweetener which is multiple times sweeter than regular sugar, but without the harmful effects of sugar. A natural zero-calorie sweetener, Ray No Sugar is also a Zero Glycemic Index product which makes it an ideal sweetener for the Health Conscious as well as Diabetics. While there are several other Stevia products available in the market, none of them claim to be ZERO Calories, 99.8% pure Stevia Extract and ZERO Glycemic Index product all at the same time, which is the case with Ray No Sugar Stevia products. In fact, our Liquid Stevia offering is a 100% pure Stevia Extract.
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In Conversation With
HL : How can one use Ray Cooking Spray? Is it an alternative to any cooking oil available in the market? Each spray dispenses 0.33ml of oil and in our experience and from live trials, 1 spray is good enough to make an omlette while 3-4 sprays are enough for typical Indian cooking “tadka” of onions, tomatoes, jeera, spices etc. All you have to do is hold the can 10-15 cms away from the cooking utensil and just spray. Since the spray mechanism spreads the oil onto the cooking utensil, one is able to cook food even in as less as 1-2 ml of oil as compared to using a tablespoon or teaspoon which normally dispenses 8-10ml of oil, thus reducing your oil consumption tremendously. Ray Cooking Spray can be used for all kinds of regular cooking at home except for Deep Frying. It is not an alternative to oil. It is just a smarter way of dispensing oil which helps you to reduce the amount of oil you use in daily cooking. This reduction in usage is practically impossible to achieve without the packaging and spraying technology which is used by Ray Cooking Spray. The product is 100% propellant-free (No Gas) and has no added ingredients or emulsifiers like other competing products within the same category available in the market. There are 4 variants. Sunflower, Olive, Rice Bran and Ground Nut in 200ml cans. The product is currently available in Foodhall, Hypercity, Big Bazaar, Godrej Nature’s Basket, SPAR and we are in discussions with Reliance and Spencer’s Retail for launching the same. The product is available across major Indian cities like Mumbai, Pune, Nagpur, Ahmedabad, Baroda, Surat, Delhi,
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Gurgaon, Chandigarh, Kolkata, Lucknow, Kanpur, Bangalore, Hyderabad, Coimbatore, Vizag and Vijaywada.
HL: How is the consumption of Ray NO Sugar beneficial and how is it different from other artificial sweeteners available in the market? Ray No Sugar which is a natural, plantbased sweetener made with Stevia Extract is beneficial in several ways when compared to other Stevia products and Artificial Sweeteners available in the market. First let’s understand how it is better than Artificial Sweeteners. The biggest drawback of artificial sweeteners is the fact that they are artificial! The most popular artificial sweetener is Aspartame which is basically a lab manufactured chemical. Several studies and research have linked regular and prolonged use of Aspartame to harmful side effects including increased risk of glucose intolerance which could lead to Type 2 Diabetes. Apart from this, some studies have also found a link between regular Aspartame consumption and Depression, ADHD, Alzheimer’s Disease and Cancer. Stevia on the other hand is a plant-based natural sweetener. The plant i.e. Stevia Rebaudiana is from the Chrysanthemum family which is native to South American region and has been used there as a sweetener and medicinally for hundreds of years. The benefits of Stevia are that it is calorie free, it suppresses the urge for sweets, it has no impact on tooth decay, it is a completely natural product and is beneficial for people suffering from Hypertension and Diabetes. It has none of the side effects which are associated with the usage of Artificial Sweeteners like Aspartame. Ray No Sugar branded Stevia Products are specifically the ideal choice for Diabetics because unlike other powdered Stevia brands available in the market, we offer a
product that is 99.8% pure Stevia Extract thus making our product a ZERO Calorie and ZERO Glycemic Index Product.
HL : Why should restaurants and hotels use Ray Cooking Spray? How does it help the dish to taste better? Restaurants, Cafes and Hotels looking to offer their guests a healthier menu should switch to Ray Cooking Spray immediately. Not only does the product reduce the consumption of oil in food, it also helps the dish to taste the same as it would when cooked with more oil. I won’t say that Ray Cooking Spray will make a dish taste better. It will make the dish taste as good as it would have tasted if the chef would have used 10 times more oil through his regular technique of adding oil by the ladle or the spoon. Also, in baking, grilling applications or live-counter applications where brushes are used to spread oil, Ray Cooking Spray makes the job mess-free, convenient and much more hygienic since the product is in a sealed can with no contact to moisture, air or dust. This reduces any chances of contamination. To summarize any Restaurant, Café or Hotel looking to offer their guests “Taste bhi. Health bhi” can switch to Ray Cooking Spray and Ray No Sugar and enhance the experience for their loyal guests.
LB Consumer Goods Pvt. Ltd.
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Facing any hotel crisis? Have any hotel requirements? Hunting for ‘specific-something’ for your hotel?
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What we do?
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SOLUTION HOSPITALITY LEXIS | M A R C H 2019
PRODUCT
STAFF
SUPPLIER www. hospibuz .com
Because action speaks louder than words, we’ll take on a tour of HOSPILANE.com Hospilane is the first portal in India that connects Hotels and Restaurants to the best and most suitable suppliers. Our services goes beyond this, once we get the enquiry Hospilane champion does the followings :-
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Suppliers List
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Finalization of the Solution
Hunting the best and appropriate suppliers/ Solution as per your enquiry and location from our assured and registered vendors. Thereafter create a report of the supplier.
Who we are? Customized to suit your budget & requirement. HospiLane provides its customers a methodical guide & support to pick products based on their needs & requirement. We offer a platform where customers can make business queries and receive tailor made services. To say it all, we provide a podium where people can browse through our product and services at the comfort of your office/home. www. hospibuz .com
Once you are satisfied with the report of suppliers then Hospilane champanions makes a report with the quotations and time of delivery. The best part is the quotations is that Hospilane provides is after negotiating with each of the best vendors mentioned in the report.
At hospilane.com Supplier List
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If you are satisfied with the quotations and terms and conditions of the details of the suppliers provided by Hospilane then we can deal with the suppliers about the delivery, installations and after purchase services.
why us? Your hotel needs, we provide it. Suppliers List : So that you don’t have to hop from one site to another for suppliers list Best product options : To guide you and make your way to the best product option available Comparative Analysis : Help you with the relative study of market & products Negotiated Price comparisons with Logistics. On Spot Purchase Planning and Support : Saves your time, energy & effort M A R C H 2 0 1 9 | HOSPITALITY LEXIS
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Email : akasaintl@gmail.com Mobile : +91 93134 14134
Pizza Ovens | Pizza cone makers | Sandwich Grillers | Deep fryers | Food Warmer / hot case | Waffle machines | Waffle Cone Maker | Crepe Machines | Griddle Plates | Stone Ovens | Barbecues | Salamanders | Shawarma | Chocolate melters | Bain Maries | Tandoor | Convection ovens | Conveyor Toasters | Conveyor Pizza Ovens | Popcorn machines We also have Inductions | Blenders | Planetary mixers| French fry cutter | Spiral potato cutter | Tea coffee boiler | Milkshake maker | Gas griddles | Chicken rotisserie | Gas barbecue
Akasa International
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Got Something to Showcase ?
Contact hello@hospibuz.com Mob.No. - +91 -9713831916 www. hospibuz .com
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tried yet ? Chef ’s Review I have tasted various coffees in different countries. Every coffee has its own characteristics and its taste solely depends on the coffee beans used to produce it. Bayar's Red sirocco is made up of 100% pure Arabica coffee beans and the difference can be clearly made from its first sip. Bayar's red sirocco coffee is something which comes in unique packaging with the blend of exceptional aroma and long-lasting flavor. Red sirocco's strong flavor will make you feel energized instantly. If you are a coffee lover you should try Bayar's Red sirocco for experiencing all new and energetic aroma of coffee. I will also try 1 of my signature recipe of Buttered poached lobster with Fig & Coffee glazed using Bayar's Red sirocco!
Chef Altamsh Patel Executive Chef The Park Mumbai
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www.redsirocco.com
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VISIT : www. LawyersConnect .info 56
HOSPITALITY LEXIS | M A R C H 2019
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HospiCampus
9th India International Hotel, Travel and Tourism Research Conference
Mr. Achin Khanna
Managing Partner- Strategic Advisory HOTELiVATE
B
anarsidas Chandiwala Institute of Hotel Management & Catering Technology inaugurated the 9th India International Hotel, Travel and Tourism Research Conference (IIHTTRC) on February 15, 2019 supported by National Assessment & Accreditation Council, as well as Guru Gobind Singh Indraprastha University, New Delhi. The aim of this two day conference was to get industry managers, tourism and hospitality researchers together and to provide a platform, for deliberating on the current trends and issues associated with the travel and hospitality business. www. hospibuz .com
Dr. Nitin Malik
Joint Registrar, Guru Gobind Singh Indraprastha University
The event commenced with the traditional lamp lighting ceremony in the presence of Chief Guest Mr. Achin Khanna, Managing Partner- Strategic Advisory HOTELiVATE; Dr. Nitin Malik, Joint Registrar, Guru Gobind Singh Indraprastha University; Mr. Nisheeth Srivastava, Principal, Institute of Hotel Management, Kolkata; Dr. Jatashankar R. Tewari, Assistant Professor, School of Tourism & Hotel Management, Uttarakhand Open University; Dr. Sarah Hussain, Chairperson-IIHTTRC & Principal,-BCIHMCT and Mr. Alok Aswal, Convener-IIHTTRC & Dean (Administration)-BCIHMCT along-
(Right) Professor Parikshat Singh Manhas Regional Director, CED; Director, School of Hospitality & Tourism Management (SHTM); Professor,The Business School (TBS); Coordinator - Global Understanding Course (GUC), University of Jammu, Jammu & Kashmir, India
side other dignitaries, trade media, paper presenters, faculty members and students. Dr. Sarah Hussain, welcomed the guests citing “The real strength of the conference has been the inclusion of quality management for a comprehensive coverage of scientific and social researches involving hospitality business and education” and declared the conference open. Mr. Khanna, enlightened the gathering with qualitative and quantitative aspects for redefining hospitality. Apprising the intellectual crowd with Change - Innovation – Disruption, being the
driving force of today’s business, he stated that, “We are in the business of space and time, where space is finite and time is infinite. There has to be a vibe of spontaneity to deliver customized experiences, to the millennial customers”. Dr. Malik presented a keynote address on “Quality & sustainable education in the field of Tourism & Hospitality – Indian Scenario”. He emphasized on the fact that education encompasses the whole of the culture and understanding as well as incorporating cultural aspects is a vital step towards the future growth of hospitality & tourism industry. He
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urged the students to be dynamic and imaginative for being worthy of progression in their career. The “Indian Journal of Applied Hospitality & Tourism Research” Vol. 11, (ISSN 0975-4954) was unveiled by the dignitaries at the inaugural session. Selected quality articles, research papers and case studies that highlight the issues related to the theme in different aspects from academicians, practitioners and policy makers have been published in the annual Hospitality Management Journal, indexed with ISRA. Selected papers from the conference have also been published in an ISBN Book titled “Global Hospitality and Tourism Research: Innovations and Best Practices” no. 978-81-920850-8-1. The 1st Technical Session titled “Hospitality Educa-
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tion and Managing Human Resources,” chaired by Mr. Nisheeth Srivastava & Dr. Jatashankar R. Tewari showcased the research papers on future prospects of hospitality education in PUNJAB, the changing scenario in hospitality education and the Concept of heritage tourism. The 2nd Technical Session titled “Issues & Challenges in Hospitality and Tourism,” chaired by Dr. Milind Singh discussed the Importance of ecotourism specifically in the state of Madhya Pradesh. A theme lunch was organized for the conference delegates by the Final year students of BCIHMCT, New Delhi, depicting “The Spring Season”. Students showcased their creative skills in making the theme memorable which was appreciated and applauded by the research scholars, session chair and other conference
HOSPITALITY LEXIS | M A R C H 2019
delegates. Keynote on “Education through Training: Aligning Sustainable Development and Quality Enhancement in Hospitality and Tourism Sector” was presented by Prof. Parikshat Singh Manhas, Regional Director, CED; Director, School of Hospitality & Tourism Management (SHTM); Professor, The Business School (TBS); Coordinator - Global Understanding Course (GUC), University of Jammu, Jammu & Kashmir, India on February 16, 2019. He suggested that “Workforce development systems can be conceived at national, regional or sector specific level and can be embedded within each stage of the educational system – from primary, to secondary and tertiary level, enabling the tourism and hospitality sector to prosper”. The 3rd Technical Session titled “Hospitality
& Tourism Marketing” was chaired by Mr. Satvir Singh & Dr. Piyush Sharma. The 4th Technical Session on “Food safety, Wellness & Trends”, focused on food safety and quality implications and was chaired by Dr. Paramita Suklabaidya. The International Conference was well attended by around 70 academicians & research scholars. More than 300 student participants got benefitted from the discussions and deliberations made during the two day mega event. IIHTTRC culminated with a valedictory function where the efforts of paper presenters and all the participants were acknowledged. Mr. Alok Aswal, thanked the guests for their presence in making the conference a grand success.
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NCD'S, threat for the Hospitality Industry. G lobally, non-communicable diseases have emerged as a major cause of Mortality. Non-communicable diseases kill near 41 million people each year, which is equivalent to 71% of all deaths globally. Majority of premature deaths occur in the low and middle-income countries. Main reasons for non-communicable diseases are unhealthy diets, physical inactivity, consumption of tobacco and alcohol. People coming from the lower and middle-income group have been associated
Rohit Kumar Dwivedi Lecturer M.P.Institute of Hospitality, Travel & Tourism Studies
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with higher chances of mortality due to coronary artery disease. In the hospitality industry, you don't have fixed working hours which leads to improper sleeping timing and habits. Unorganized and improper lifestyle is the main reason for the NCD's. In recent years many organizations and forums have also raised the question regarding the uncertain working hours in the hospitality industry.
Professionals of the Indian hospitality industry generally work more hours than other industries professionals. There are two risk factors of Non-Communicable Diseases which are chiefly found in hotel employees : Behavioral risk factors: Employees of food & beverage service and food production reported for consumption of alcohol and tobacco more in number. The front office and food service employed had a prevalence of inadequate physical activity. 20% employee reported not taking breakfast on a regular basis and almost 50% of employees reported that work causes them to overeat among other sociodemographic factors. Age wise analysis shows that risk factors including tobacco
and alcohol uses are common since a young age. Although the proportion of regular consumption of alcohol increased by 35 years and younger employees work less likely to have physical activities. Metabolic risk factors: Studies shows that 9.7% of hotel employees reported having hypertension, 6.8% reported diabetes and 1.7% reported heart diseases. Through various studies, it is found the age and occupation is associated with the overweight issue. It is mainly found that employee in food preparation, food service and security and others are significantly more likely to get overweight than the housekeeping staff. Kitchen and bakery staff consumes additives in higher quantity than the general population. According to the above studies hotels are suggested to develop a planned health awareness program for their employees and to provide exercise break and facilities to its employees during or after the shift for the prevention of above said risk factors.
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Service Provider
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Recipe
Chilan Sea Bass with KOFUKU Black Beans Sauce Chef James Biaka is the Executive Chef of KOFUKU. With humble beginnings and without any formal training he joined the hospitality industry and since then has been whipping up authentic Japanese cuisine for more than two decades.
Procedure
180 gm Sea bass
4 tbs black bea paste
5 gm chive
6 tbs olive oil
8 tbs sake
20 gm ginger pears
2 tbs sesame oil
Salt & pepper to taste
KOFUKU means “Happiness” in Japanese and true to its name aspires to spread “Happiness” through its scrumptious food. It takes its guests on a Japanese culinary adventure with exotic presentations prepared by the Executive Chef James Biaka. Kofuku have been awarded the best Japanese restaurant for 3 consecutive years.
1. Sprinkle fillet with little salt and pepper and spread with black beans paste 2. Place the fish in a heat proof dish and add sake and steam for 10 minutes over high heat in a steamer 3. Top the fish with the ginger spears and chives. Heat olive oil and sesame oil in a small pan until it just before it begin to smoke. Then pour over the fish 4. Transfer the fish in a plate containing the reserved steaming liquid.
Chef James Biaka,
Executive Chef, KOFUKU
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HOSPITALITY LEXIS | M A R C H 2019
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HospiEvent
Rich’s Gourmet Guide Delhi demonstrates the latest innovations in the Bakery and F&B segment Rich Graviss, a leading manufacturer of ingredients for Cakes and Desserts recently organized the Delhi chapter of Rich’s Gourmet Guide - The Bakers Lounge at Le Meridien. Inspired by the upcoming festive season, Rich’s team of In-house chefs and experts demonstrated International trends in Desserts, Cakes, Beverages & Savouries through different concepts such as Modern Cake Art, Truffle Art, Whip Topping Art & Nugel Art. The company’s team of Chefs prepared a variety of cake designs at Live Counters for bakery enthusiasts to equip them with their unique recipes & styles as per the national as well as global trends. With a focus on festivals, the event was aimed at helping boost sales for customers and aspiring bakers alike by inspiring them and showcasing variety of new & different applications. Mr. Pankajj Chaturvedi, ED & CEO, Rich Graviss and Mr. Pankaj Jain – G.M., Mar-
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HOSPITALITY LEXIS | M A R C H 2019
Mr. Pankaj Chaturvedi
ED & CEO, Rich Graviss Products Pvt. Ltd
keting, Sales & Culinary along with other renowned dignitaries from the hospitality sector participated in the day-long activities focused on guiding customers & aspiring bakers with the latest design trends in the Global Bakery sector. Some of Rich’s esteemed clients aka Bakeries - Mr. Brown Bakers, Maxin Bakeries, Master Bakers, Defence Bakers, etc. were also present at the event. Commenting on the initiative, Mr Pankaj Chaturvedi, ED & CEO, Rich Graviss Products Pvt. Ltd, states, “Understanding the challenges our customers face and innovating solutions to make their business more convenient and profitable is the lynchpin of our business strategy. We stand true to our commitment in treating our customers, associates and communities like Family and these family values drive us towards continuous improvement.” He further adds, “Our team of talented chefs work tirelessly to create newer recipes and applications that can help our customers to be relevant to the modern consumer. Today’s event is one such effort made by RICH’S team to share our learning and knowledge with our Family."
Mr. Pankaj Jain
G.M., Marketing, Sales & Culinary
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Global trending Cake Designs displayed at the Delhi edition of Rich’s Gourmet Guide
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