Food & Hospitality World June, 2017

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AV&T Hospitality Solutions Bittel Hospitality Phones

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RAIN AND GAIN IN GOA From knowledge rich conferences to live contests and workshops to apex association gatherings, FHW Goa 2017 is set to take Goa by storm before the onset of the monsoons, one of the most beautiful seasons to visit the state

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t is that time of the year again, as we await eagerly for the monsoons to arrive. This year what makes the month of June more special is the fact that we are organising the 31st edition of Food Hospitality World global trade show in Goa from June 1-3, 2017. This is our third year in Goa, and we have already made a strong impact. Recently, the fact that we were conferred the ‘Best Food & Hospitality Expo in Goa' by The Goan Foodie Awards is a case in point.

FHW Goa 2017 will see participation of more than 150 exhibitors, and 500 plus leading global brands will showcase their products. The trade show is expected to attract more than 5000 business visitors from Goa's food and HoReCa sector. Complementing business and industry networking opportunities, our conferencing sessions will be a highlight of the show, attracting leading players from Goa's hospitality sector.

The key panel discussions include FHW CEO Speak, Hospitality Think Tank – The GM's Conclave and The Power of Purchase. For three days, Dr S P Mukherjee Stadium in Panaji will turn into an exciting competition venue of a different kind with our live workshops and culinary competitions: Mixology Championship, Culinary Challenge of Goa and Professional Housekeepers' Challenge.

One of the highlights this year is the FHW Goa Trendsetter Honours 2017, which will recognise the haute brands that have brought about dynamic changes in the hospitality scene in India's beach paradise. The categories include MICE Hotel, Wedding Hotel, Leisure Hotel, Lifestyle Hotel, F&B Excellence, Heritage Hotel, Boutique Hotel, Spa Resort, CSR, Restaurant, Retail Business and of course a Lifetime Achievement Honour.

From knowledge rich conferences to live contests and workshops to apex association gatherings, FHW Goa 2017 is set to take Goa by storm before the onset of the monsoons, one of the most beautiful seasons to visit the state.

Our cover story this issue features interviews with the GMs of Goa's leading hotels giving their insights on Goa's evolving hospitality scenario and the future ahead.

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Contents

10 MARKETS FHW GOA 2017 TO BRING TOGETHER INDUSTRY PLAYERS This year's edition of FHW Goa, is to be held from June 1-3, at Dr SP Mukherjee Indoor Stadium in Panaji

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FOOD RETAIL QSR MARKET: INVESTMENT GROWTH IN INDIA

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Quick Service Restaurants Report 2017 by White Unicorn Ventures highlights India's dynamic QSR market

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SPOTLIGHT A PALACE EXPERIENCE Connecting a traveller to India's rich heritage, The Lallgarh Palace in Bikaner is a destination of distinction for weddings and MICE

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INTERIORS & DESIGN THE GOLDEN EDGE

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Founded in 1989 by Ketan R Sheth, Goldmine Projects Consultants uses innovation to give the hospitality industry a new edge in architecture and interior design

SPA & WELLNESS THE TRANQUIL WILLOW

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Willow Stream Spa at Fairmont Chengdu is a hidden retreat within a thriving city, rich in Sichuan history

CHEF’S PLATTER REEL TO REAL

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Celebrated Chef Gordon Ramsay announces the world’s first “Hell’s Kitchen” restaurant at Caesars Palace Las Vegas. First eatery inspired by global hit television show is scheduled to debut this winter

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HIGH SPIRITS THE LONG WAIT After 168 years, Australia's oldest family owned winery Yalumba launches ‘The Caley’: A Coonawarra ‘super claret’

38 | NEW KIDS ON THE BLOCK The Source at Sula

39 | PRODUCT TRACKER Mad Over Donuts

61 | MOVEMENTS DoubleTree by Hilton, Pune

82 | WEEKEND Scene and Heard

Excellllence – Trust - Qualility

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VOL 5 NO 15, JUNE, 2017

HEAD OFFICE FOOD & HOSPITALITY WORLD

Chairman of the Board Viveck Goenka

MUMBAI: Rajan Nair, Dattaram Kandalkar, Hannover Milano Fairs India Pvt. Ltd., 102, 1st Floor, B-Wing, Business Square, Opp.Apple Heritage Building,Andheri Kurla Road, Chakala,Andheri (E) Mumbai – 400 093, India.

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Editor Reema Lokesh* Assistant Editor Steena Joy Senior Associate Editor Sudipta Dev CONTENT TEAM New Delhi

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Food & Hospitality World informs all its readers and subscribers that w.e .f March 2017, the periodicity of the publication has been changed to monthly.

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Important: Whilst care is taken prior to acceptance of advertising copy, it is not possible to verify its contents.The Indian Express (P) Ltd cannot be held responsible for such contents, nor for any loss or damages incurred as a result of transactions with companies, associations or individuals advertising in its newspapers or publications.We therefore recommend that readers make necessary inquiries before sending any monies or entering into any agreements with advertisers or otherwise acting on an advertisement in any manner whatsoever.

Food & Hospitality World Published for the proprietors, Global Fairs & Media Private Limited, by Vaidehi Thakar at Express Towers, Nariman Point, Mumbai 400 021, and printed at King Copier, Gala no 118, 119 A-2, Shah Nahar Industrial Estate, Lower Parel, Mumbai. Editor : Reema Lokesh* (*responsible for selection of news under PRB Act).

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

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Cover Story Siddharth Savkur

ALILADIWAGOA

HOSPITALITY 2.0 For several years, Goa’s reputation as India’s premier leisure destination was limited to the winter season. However, in the last few years the gap between the peak and off seasons has shrunk considerably. The growth in domestic travel and the popularity of Goa as a wedding and MICE destination has meant that summers and monsoons also see a strong volume of business. This augurs well for the destination and several recent studies have shown that Goa is among the best performing markets in the country. It has also led to a wider choice of stay options available to travellers – from

international brands to boutique operators to authentic homestays. On the flip side, a glut in inventory could lead to a drop in rates and subsequently, quality of tourists that come to the state. To ensure that the current healthy trend continues in the future, the hospitality industry in Goa should work together on addressing common challenges and actively promoting the destination along with their respective products. There is a need to maintain some degree of rate parity among similarly positioned hotels. From an administration point of view, more needs to be done in terms of public transport, facilities at popular beaches and tourist spots, management of garbage and better infrastructure at the airport. If we aim to attract high spending tourists, these are basic standards that are expected from a destination.

UNIQUE POSITIONING Creating unique local experiences for our guests is at the core of our brand philosophy at Alila. We take great pride in curating local journeys that are closely integrated with the community, knowing

that our guests would otherwise never get a chance to experience them first hand.

The new age traveller, whether on leisure or work, is keen to take in a slice of the destination. Our offering for the MICE segment also factors in this trend and we customise team activities and bespoke tours built around the Goa experience. For instance, one of our popular experiences is called 'Fresh from the catch' where we take the guest to the local fish market to haggle with the fisherwomen and choose their seafood, bring it back to the chef and then learn to cook it in any cuisine that they like. For the MICE segment, Masterchef-style cooking competitions are growing in popularity.

F&B FOCUS We offer a selection of award-winning restaurants and bars like Spice Studio our Indian specialty restaurant, Edge Bar facing the infinity pool and paddy fields, Vivo the all-day dining restaurant and Bistro, the modern international cuisine restaurant. We also offer pop-up dining experiences such as Dine in the Dark and a farm-to-table meal cooked at our organic garden.

We have introduced a residential wellness programme called Detox Detour, which is based on the principles of Ayurveda. The programme focuses on overall holistic wellbeing through Yoga, meditation, lifestyle consultations, spa treatments, hypnotherapy, art therapy and a specially curated menu based on the guest’s body type and needs. A popular segment of this programme is the healthy cooking workshop. We deliberated over whether Goa, better known for its many indulgences, would be accepted as a wellness destination. However, we have been surprised by the number of guests (from around the world) who have chosen this programme for its balance of authenticity and luxury. ■ (As told to Sudipta Dev)

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Cover Story Rajendran Menon

THE ZURI WHITE SANDS

HOSPITALITY 2.0 Tourism is the mainstay of the Goan economy, contributing to 12.5 per cent of the economy and Goa is one of the few destinations in India where there has been a consistent increasing trend in hotel occupancy for star category hotels. The MICE industry, which is in a period of rapid growth, is increasing on an yearly double digit basis.

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Goa has always been considered as a major wedding destination and we at The Zuri Whitesands Goa Resort & Casino truly pride ourselves as being ‘The No 1 Wedding Destination’ in South Goa, hosting about 50 to 52 weddings a year in the last four years in succession. About 80 per cent contribute to domestic weddings and 20 per cent are NRI weddings with clients from the UK, Europe and Dubai.

Goa has slowly moved on from offseason to a year-round with the fact of 77 per cent to 85 per cent occupancy around the year. We strongly feel that Goa needs a large convention centre, hosting an area of 5,000 pax and also needs to strengthen infrastructure, wider roads, better electricity, public transport systems, medical emergency evacuation from beaches and trained quality/skilled manpower who can handle both domestic and international guests. We also feel that

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the current airport which is not in a position to cater to a large inflow of guests to Goa especially during peak hours, needs to be renovated. All these are likely to increase the share in demand for MICE and wedding segments in Goa. The last four months of this year, have seen a jump of 30 per cent of domestic and 10 per cent increase of international flights on arrival.

UNIQUE POSITIONING We rate ourselves at first in the MICE and wedding segments in comparison with our competitors, as 55 per cent of the revenue is contributed through these segments. Our award-winning, five-star beach resort, also a ‘No 1 Wedding Destination in Goa’, The Zuri White Sands Goa Resort & Casino sits on the most scenic, picturesque white sand beach, Varca. Our 37 acres of paradise boasts of a meandering pool which is

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Cover Story

beyond doubt every guest's delight and key attraction. We have a small pool surrounded by accommodation which is an ideal location for hosting pool parties.

We also offer authentic, original, regional cuisine in addition to international cuisine and tailor-made menus as per guests requirements. Our resort has both indoor and outdoor venues including two on the beach which can accommodate up to 1,500 pax. Considering the fact that we are a five star deluxe hotel, we offer authentic and an incomparable level of service to our guests.

F&B FOCUS Sake: Sake offers pan Asian cuisine at its best, by the pool. For the first time in Goa, you can enjoy live Teppanyaki where your fare is cooked to perfection, right in front of you. Explore our a la carte menu and do try our specialties: Sushi, Thai curries and of course the live Teppanyaki.

Stay over for the weekend and you’re in for our entertaining barbeque and grill special teamed up with performance from The Serenadors.

Waterfall Cafe: All-day, multi-cuisine dining couldn't get better at our entertaining, water-front Waterfall Cafe.

Enjoy our live cooking stations serving street-food classics like the Vada Pav to refreshing pasta salads teamed up with live music four times a week. Hang around our restaurant every Saturday when we serve authentic Goan classics accompanied by traditional Goan dance and live music.

Tangerine: Whether you’re kicking back after a meeting or having an afterdinner drink, Tangerine is the perfect place to relax. The bar with an al fresco lounge serves exotic cocktails accompanied by live entertainment every evening between 7.30 and 10.30 pm.

Tangerine also has a great ambience;

thanks to football and cricket fans who swing by to watch the screening of games.

Fins & Rambooze: Walk down towards the beach to Fins & Rambooze, the beach-front, seasonal restaurant and bar. A must-do at The Zuri White Sands: a delectable dinner with champagne and grilled lobsters, usually served with a scenic sunset creating a rather a romantic feel. Have fun with the a la carte menu as well us our Goan seafood specialty, especially the Ambotil and Goan fish curry rice.

Blue Lagoon: The Blue Lagoon pool bar is perfect for late evening lounging or an afternoon with cocktails at the swimup bar. Team up our exotic cocktails with either Italian pastas and pizzas or our favourite 'catch of the day,' which is freshly caught local fish. There's no better way to holiday in Goa. ■ (As told to Saloni Bhatia)

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Cover Story Pranay Verdia

GOAMARRIOTTRESORT& SPA HOSPITALITY 2.0 Post liberalisation, Indians were able to visit Goa without any formalities and take their experiences and stories back home.

This ongoing process of tales of Goa’s scenic splendour, Goans' warm hospitality and flavoursome cuisine resulted in Goa becoming a tourist destination. Adaptation is the way to evolution; Goa has evolved by adapting to market needs and wants in terms of better infrastructure, road and air connectivity, licensing and permissions, etc, while being true to the Goan essence of life. Looking at the past growth and future growth projections in the Goan tourism industry, the future is bright and will continue to grow.

UNIQUE POSITIONING Our USP is our staff. Marriott as a company believes in providing the best of service to our guest. And we strive to do just that. We have a lot of MICE travellers who convert to being our leisure guests only because they have had a memorable experience and want to share that experience with their loved ones or relive those experiences again.

Destination wedding and Goa are

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synonyms and the trend has caught up in India. Being a bay-front property is another USP. We have the privilege of one of the best sunsets and scenic views, lawns and a small beach, experienced team and central location to capitalise on.

F&B FOCUS We have four restaurants: Water Front Terrace and Bar, our all day dining restaurant offering one of Goa’s largest buffet spread and an a la carte menu; Wan Hao – our Pan Asian restaurant; A.Z.U.R, our transitional lounge offering a variety of ‘on-the-go’ eatables and beverages; Simply Grills – speciality fine dining restaurant on the banks of the River Mandovi, that puts the guest on a pedestal and offering guests selections from locally sourced veggies, sea food and imported meats from around the world keeping it as farm to fork as possible. Apart from these we have at least one food festival every month to showcase our diversity in food.

We want to be the favourite destination where locals go to meet, eat and drink. ■ (As told to Sudipta Dev)

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Cover Story TJ Joulak

WGOA

HOSPITALITY 2.0 Tourism is the mainstay of the Goan economy, contributing 12.5 per cent of the economy. Goa is one of the few destinations in India where there has been a consistent increase in hotel occupancy for star category hotels, despite an increase in the room supply. Goa has moved from being known for relaxing holiday purpose to a destination that offers leisure and excursion options related to eco-tourism, sun and sand tourism and also heritage and cultural tourism. It is emerging as a preferred MICE destination. Banks, pharmaceutical and FMCG companies are increasingly looking at Goa as a viable option for their conferences.

Over the years, Vagator in North Goa has become a playground for the hip and chic crowd. It has emerged as the ‘IT’ place within Goa. In the time I have been

here, I have met so many people from around the world – chefs from Israel and Greece, artists, musicians, designers – who now call this their home.

Our brands are differentiated from a lifestyle perspective and not from a price point, with every brand and each hotel; we constantly try to create unique experiences which are true to the brand’s identity. For example inspiring, iconic, innovative and influential, W Hotels provides the ultimate insider access, offering a unique mix of cutting-edge design and passions around fashion, music and entertainment. A contemporary, design-led lifestyle brand and an industry innovator with 51 hotels around the world, W Hotels around the world are known to be a fixation for its guests rather than a hotel to stay at and we look forward to bringing the same experience to Goa. UNIQUE POSITIONING The luxury travellers today are much more knowledgeable, much more adventurous and their expectations of their experiences have also radically changed. Today, 85 per cent of our guests hail from generations X and Y, and the brand is uniquely positioned to cater to this emerging and ever-more global generation of affluent travellers, who we call “The Disruptors”. They want to

experience what’s new and next in the most unconventional way. The Indian traveller is a lot more sensitive and demanding towards business and luxury, and W’s lifestyle positioning is perfectly poised to leverage this opportunity. The hotel’s WIRED Business Centre offers a range of secretarial and technical services for every function imaginable. It is an office away from office, perfect to strategise or conduct meetings.

W Hotels are unique and individual expressions of modern living, which is reflected in the brand’s sensibility of holistic lifestyle experiences. Goa, with its vibrant, cosmopolitan vibe and beautiful surroundings – beach, cliffs, rocks and the warmth and cheer of the people – has it all.

W Hotels provides the ultimate in insider access, offering a unique mix of cutting-edge design and passions around fashion, music and entertainment. Also, the W Insider which is unique to the brand, is a representative who goes above and beyond to create extraordinary, unexpected and unforgettable experiences not offered anywhere else for the guests.

Always on the cusp of what’s new and upand-coming in the city, W Insider gives you all the right inside knowledge of the hottest happenings in Goa. F&B FOCUS Spice Traders is our destination restaurant that showcases delectable panAsian epicurean excellence amplified with sumptuous sea views, where a top floor Bar, lounge, all’aperto terrace and romantic settings suit every mood and occasion.

The Kitchen Table, our all-day dining is where you can leisurely savour both vaunted classics and modern interpretations of international favorites.

The ROCKPOOL offers a refuel with healthy snacks and sips from bars on the outdoor WET decks . ■ (As told to Sudipta Dev)

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Cover Story Anand Chatterjee

PLANETHOLLYWOOD BEACH RESORT,GOA

HOSPITALITY 2.0 Goa has evolved from a restive coastal state to favourite of the generation of the ‘flower children’, to east European sun bathing getaway, to a more matured wholesome destination offering a warm, friendly welcome and various options of spending a memorable holiday. Goa is a favourite destination for both first time and repeat visitors. Travellers love to explore the beaches but through sustained efforts of the current Goa government, various other areas of Goa are opening up be it the upper riparian areas, nature parks, adventure sports, wild life parks and culture and heritage spots.

UNIQUE POSITIONING Planet Hollywood brings a refreshing change in the concept of family leisure. We are a young, warm, personalised service focused hotel which has easy going aura around however not over bearing or casual.

We are equipped to cater to new age leisure, weddings with theme and conferences

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through our customised offers and willingness to adapt to the needs of the travellers. Planet Hollywood is a hotel which focuses on creating experiences than just being an accommodation and F&B provider.

Great facilities, amenities, life-style venues and curated experiences are our hallmark.

F&B FOCUS We have two restaurants namely Planet Dailies which is a world cuisine restaurant serving interactive buffet and a la carte and Fame serves finest Sushi, Sashimi and Western and Asian stir fries and curries. Fame hosts Club X European style party every evening.

Planet Hollywood Beach Resort, Goa is located on the white sands of Uttorda Beach in South Goa bound by Majorda Beach on the South and Cansaulim Beach on the

North. The hotel is a tourists’ paradise for its low-rise architecture depicting elegant Goan style, breathtaking landscapes, dramatic sculptures and art work. Each block of rooms feature a different theme of Hollywood genre through contemporary art-form memorabilia. This makes Planet Hollywood Beach Resort, Goa a choice for every vacation and stay in a different block on every visit. The restaurants, bars, ballrooms and lobby sports a vibrant and energetic look with different dramatic patterns, lighting and artwork.

The tropical garden and the coconut orchard in the hotel spanning more than 10 acres and the beach frontage make this a perfect holiday, conference or wedding destination. ■ (As told to Mohit Rathod)

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Cover Story Vikas Sharma

HARD ROCK HOTELGOA

HOSPITALITY 2.0 The Incredible India 2.0 campaign introduced by the Indian government has been one giant step forward to encourage more tourists from overseas and create more demand and opportunity for the hospitality industry. The visa on arrival thrust by the Government of India has seen immense growth in inbound travel over the last one year. Goa has also seen a steady development in infrastructure in the last few years; which is the backbone of hospitality. With more international brands gearing up to enter Goa’s vibrant market, the future of Goa’s hospitality looks very exciting and promising.

UNIQUE POSITIONING Hard Rock Hotel Goa is the first lifestyle resort of its kind in India. Music being our key differentiator, we aim to

create exclusive and unforgettable memories for our guests, giving them an experience like never before. The avid traveller today wants to drift away from the ordinary and embrace something more unique and extraordinaire. Our stylish, modern banquets are perfect to host meetings and events as we offer an environment conducive to innovation and productivity. Our state-of-the art event venues, Elektra, Chrysalis and Legends are versatile and well-equipped with audio-visual display capabilities, creative spaces for team building activities and customised catering menus. Our dynamic team is always there to cater to every need and ensure that the event hits off in style.

We also focus a lot on music activations during conventions and seminars. We have a special amenity programme, 'Sound of Your Stay' for guests where you can pick your favourite Fender guitar, mix beats like a professional DJ, download exclusive tracks and create your own playlist. Hard Rock International has further developed the Sound of Your Stay programme this year by adding WAX, a partnership with Crosley featuring turntables and a curated selection of vinyl records. Our guests can relax within the comforts of their room while the turntable makes for easy listening and brings back memories of the good old days. We also organise a lot of leisure

activities for MICE travellers which are customised to meet style and requirement.

F&B FOCUS Hard Rock Hotel Goa offers a rich ensemble of global and local cuisines allinspired by our culinary chefs. Sessions, our multi-cuisine restaurant and Tonic Poolside Bar & Grille opens up to new tastes and sensations with creative breakfast delights and sumptuous lunches, romantic dinners and sinful desserts; we have something to tickle the palate of every gastronome. The USP of the Hard Rock brand has always been its American fare, especially the Legendary Burger which is atop every foodie’s list.

However, at Hard Rock Hotel Goa, we customise the menu to suit the taste buds and dietary needs of all our guests. From retro-styled snacks and continental delights to authentic Indian meals and Goan-inspired curries, our appetising offerings are galore. Our signature dishes namely the Oreo Cheesecake, the Tupelo Chicken Tenders and the Legendary Burger have found a special place in the hearts of our loyal guests. Our F&B offerings are well highlighted in our weekly activations through live events like the Mid-Week Jam, Alternative Rock Thursdays, Rock N’ Roll Fridays, High Bar Brunch on Saturdays and Retro Sunday Sundowners. From time to time, we keep adding unique twists and turns for our repeat guests by rolling out innovative menus and seasonal offers.

It gives me immense pride that in our first year of launch, Hard Rock Hotel Goa has received a lot of recognition and won many domestic and international awards.

I believe that team effort spells success and the bandwagon at Hard Rock Hotel Goa has indeed upheld the values of the brand and showcased the essence of hospitality through our motto “Love All, Serve All.” ■ (As told to Sudipta Dev)

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Cover Story Rajesh Malliya

HYATTPLACE CANDOLIM HOSPITALITY 2.0 Goa’s thriving tourism sector has witnessed a huge influx of hospitality offerings that suit all budgets, which has ensured that Goa continues to be one of India’s most loved destinations. Even with the cancellation of two major events in December, Goa has still managed to stay buoyant. Due to efforts by the tourism ministry, the monsoon season is no longer considered an off season and Goa is now viewed as a year-round destination. The introduction of new tourism services like hot air ballooning, amphibious vehicle tours, sea plane services, luxury yacht services etc have worked towards a yearon-year growth in demand.

UNIQUE POSITIONING For us MICE plays a very important role for a steady flow of business all year round, owing to our strategic location, state-of-the-art conference facilities and hotel services. We focus on competitive

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pricing, a casual atmosphere and seamless, uncomplicated stays where business meets pleasure. We have a dedicated team of professionals that work closely with tour operators and clients to create and execute tailor made events.

F&B FOCUS Being a mid-market hotel, we have one restaurant. The 24/7 Gallery Café is a multicaulisin restaurant that serves meals anytime day or night. Other than a breakfast buffet, lunch, dinner and snacks, we also offer: ● MUNCH - Sunday Brunch ● Daily Dinner Buffet ● Coffee to Cocktails Bar ● 4/7 Gallery Market, where guests can pick up packages meals like salads, sandwiches, pastries, cakes and packed juices ● Various food & beverage promotions. ■ (As told to Saloni Bhatia)

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Cover Story Manish Kumar

THE LALIT on the conferencing facilities being offered. MICE plays a very important role for a steady flow of business round the year and primarily during off season when the room rates are low. Also, as a wedding destination, the location is enough to leave one awestruck.

HOSPITALITY 2.0 Goa is one of the most happening places of India and holds the distinction of being the only market in the country that has witnessed a continuous increase in RevPAR over the last five years, exhibiting a healthy 6.9 per cent year-on-year growth. Many factors, such as strong growth in charter movements, an upswing in domestic consumption patterns and the promising growth in the MICE segment, have favourably impacted India’s most preferred leisure destination.

Hotels in Goa are increasingly focusing

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UNIQUE POSITIONING We are one-stop destination for leisure and MICE traveller. The Lalit Golf & Spa Resort Goa is an all suite resort of 86 acres spread out of double ‘T’ nine hole golf course, outdoor sunken pool bar, spa, water sports, entertainment activities, sports activities, fishing tour, night club experience, beach parties, beach shacks, private beach, 12,000 sq ft of banqueting facilities with multiple venue for outdoor activities and direct beach access.

F&B FOCUS We have a wide range of F&B options at hotels from lavish buffet spread, quiet romantic dinner, lounge bar etc. ● Sirocco: Mediterranean restaurant

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over viewing the pool and Arabian Sea offers flavours of Mediterranean cuisine – a four course set TDH menu Canacona: 24 hours all-day dining restaurant offers world cuisine along with wide selections of beverages Cabanas: Celebrate loving moments special dinner for a couple on the beach with offering of four course set menu along with selection of beverages Cortas: The true taste of Goa where the land meets the sea offers Goan Thali and grills made from daily fresh catch. Enjoy the special sundowner cocktails along beer buckets Gazebo: Poolside sunken bar cum restaurant serving varieties of cocktails, beer buckets and fast food Veri Feni: Sports bar with a DJ and dance floor offering wide range of spirits and wines. Enjoy Desi nights on Fridays and goes deep music’s on Saturdays. ■ (As told to Saloni Bhatia)

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Cover Story Rohan Sable

NOVOTELGOARESORTS & SPA AND NOVOTELGOASHREM HOTEL

HOSPITALITY 2.0 Goa is a premium holiday destination in India, and attracts approximately three million tourists annually, including both domestic and foreign tourists. The city in general has also maintained a steady growth in terms of occupancy and it is a sought-after MICE spot in spite of emergence of new destinations such as Kochi, Jaipur or already popular destinations in Telangana. Goa holds the distinction of being the only market in the country that has witnessed a continuous increase in RevPAR over the last few years, exhibiting a healthy year-on-year growth.

While the overall demand and supply dynamics remained in line with historical trends, what was noticeable was the change in nature of demand and its segmentation. Goa has now become a yearround destination rather than seasonal.

This has boosted revenues and positively impacted profitability of hotel chains.

Other factors such as new airport in Mopa will facilitate better direct connectivity ensuring increase in domestic and international travellers. Innovative initiatives undertaken by Goa Tourism such as Amphibian Tours (Duck Tours), Hop-on Hop-off bus, Heritage Boat Cruise, Adventure Water Park, Moonlight Kayaking and similar looks promising, making Goa the poster-child of Indian tourism.

UNIQUE POSITIONING At Novotel Goa Resorts & Spa all the teams work together to provide guests

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with a flawless experience. Right from speedy check-ins to surprise elements from the chef, the hotel ensures that both leisure and corporate guests have a memorable experience.

Guests look for personalisation in MICE, right from the venue selection stage. It is important for us to be at the right place at the right time. Appreciating the needs of today’s business travellers, both the properties located in a span of 800 metres along with the seaside lounge La Brise, make us the second largest banqueting space in North Goa with over 20,000 sq ft of area. We recently launched a new ballroom, Lotus which is one of the

biggest ballrooms in Goa with 7,100 sq ft area followed by multiples spaces ranging from 4,000 to 1,000 sq ft. Besides, from the choice of banquet/ meeting venues and the large inventory with both our hotels, we also customise packages for our clients in the MICE market. We have introduced interactive theme breaks during the conference, where our clients can socialise with one another or have a quick shoulder massage by our expert masseurs from the Warren Tricomi Spa. For leisure travellers and families, both the Novotel properties have exciting line up of activities, exotic cuisines and wellness offerings. We have a special kid’s zone, pool activities such as aqua zorbing,

cycling, indoor board games and outdoor court games for our patrons. We also design interesting itineraries for our guests which include a visit to the flea market, swimming with dolphin tours, baking classes at the Novotel Resort and similar, making our hotel a one-stop destination for fun and relaxation.

F&B FOCUS At both our Novotel properties we focus on providing larger than life experiences and strongly believe in the philosophy to bring the finest cuisines with an unwavering attention on great taste and value. Square, our new restaurant at Novotel Goa Shrem Hotel, overlooks the pool making it an ideal set up for a relaxed meal.

Interactive live kitchens at Food Exchange allows quests to order selected meals as per their choice.

Bar Asia serves pan Asian street food, one of the unique offerings in Goa. Vero Cibo, the chic and casual Mediterranean bistro style restaurant and bar oversees the scenic hills and pristine green fields of Candolim. With simple and elegant decor, candle lit chandeliers and cool breeze, the ambience of the restaurant is perfect for a relaxing meal with friends and family, while the special cabana seating serves as a romantic hideaway.

Apart from exquisite cuisines served at our food outlets we also have a Sunday Carnival Brunch with BBQ specials. The Brunch is a perfect family day out, with an extensive spread of mouth-watering delights from freshly prepared Grills, DJ performance and activities like zorbing, temporary tattoo, basketball, carnival games for kids, table tennis at the resort, making visitors’ weekend an unforgettable experience. ■ (As told to Mohit Rathod)

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Cover Story Nikheel Shirodkar

IBIS STYLES GOACALANGUTE increasing purchasing power of the rising middle class, domestic traffic has also increased in Goa. In the future, we expect the MICE market to grow year-on-year and believe that this growth will be sustained in a large way as numerous corporates are looking at doing events, off sites, and incentive trips to Goa. We expect this trend to continue.

HOSPITALITY 2.0 Goa is definitely one of the most popular tourist destinations in India. ‘The Pearl of the Orient’, Goa is known for its Gothic churches, crumbling forts, palmfringed beaches, coconut groves, ferry rides, catchy folk music…the list is endless.

With its long coastline, Goa is an important locale in every tourist's itinerary visiting India. Sun, sand and sea being the major attractions, Goa is a perfect heaven for the ones who are looking to get away from the hustle and bustle of the city and just relax. We have observed that in the recent years, Goa receives year-round business and not seasonal business as it was earlier. With

UNIQUE POSITIONING The MICE and business travel segment in Goa has certainly grown. With substantial growth in the destination wedding business and business travel, the gap between season and off-season has shrunk quite dramatically. As mentioned earlier, the increased purchasing power of the rising middle class and increasing corporate off sites have also led to growth in the MICE business in Goa. In sync with needs fo today’s MICE traveller, ibis Styles Goa Calangute features a 2,200-sq-ft banquet space which is an ideal venue designed for business meetings, training seminars, social gatherings among other activities.

Apart from this, the design of ibis Styles Goa Calangute is influenced by the prevalent Portuguese heritage in Goa with

a slight contemporary twist. The hotel houses on-site entertainment with a dedicated kids area, box cricket experience, Go-Pro cameras for guests, bicycles for exploring Goa and jeep tours to Tivai beach to name a few facilities making it the ideal destination for leisure travellers as well.

F&B FOCUS Located at the Lobby level ‘Spice It’ the all-day dining restaurant at ibis Styles Goa Calangute delights its guest with gastronomical offerings which are a unique blend of local and international cuisine. The restaurant aims to cater to the taste buds of foodies on a Goan expedition. The a la carte menu offers guests a choice of innovative delicacies, exciting buffets with live cooking stations.

The food is complimented with wide range and array of Indian and international spirits, wine and a local twist of Goan liquors. The ‘Longest Buffet Breakfast’ is a five-hour breakfast served from 7:00 am in the morning until noon which adds to the perfect beginning of a late morning in Goa after finishing a happening late night.

The property comprises of 197 modern pool facing rooms with a private balcony, which includes 32 interconnecting rooms.

Each room at the property lends a warm, welcoming and comforting feel. All guestrooms are equipped with a signature Sweet Bed, an innovative bedding concept to ensure guests have a good night’s sleep (fully designed, tested and developed by the ibis design and innovation team, for the cosiest and most exclusive comfort), spacious bathroom, vivacious wall art, tea and coffee maker, mini fridge, laptop compatible digital safe, 32” LED TV, digital air conditioning control and a work desk. The rooms reflect colours and designs, reminiscent of Goan culture, using a range of primary tones and textures to liven the space. ■ (As told to Mohit Rathod)

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Cover Story Jaco Le Roux

GRAND HYATTGOA fuelling the demand for hotels in Goa. A lot of people come to Goa to host a destination wedding. Over the last three years the hospitality industry has shown significant growth with some big international hotels being opened like the W hotel, Planet Hollywood and the Novotel. With these and the other hotels opening up here, it’s only fair to say that the future of the hospitality industry in Goa looks promising.

HOSPITALITY 2.0 Goa has become a year round holiday destination, be it the summer or monsoons. Goa attracts tourists from all over India and the rest of the world.

Nature has also been generous to Goa by giving it a coastline of pristine beaches which makes it such an attractive tourist destination thus giving an impetus to the hospitality industry here. Many factors contribute to the growth of the hospitality industry in Goa like strong growth in charter movements, an upswing in domestic consumption patterns and the growth in the MICE segment.

There has been a great increase in domestic travel into Goa over the last couple of years especially for MICE combined with leisure. The wedding segment has also been

UNIQUE POSITIONING Goa with its available leisure and excursion options is becoming a hub for not just leisure travellers but also for MICE. We have a host of fun activities across the property giving our guests an experience like no other hotel in Goa. It’s like a destination within a destination.

They can choose from over 101 experiences at the resort and would allow them to experience everything without ever leaving the resort.

For our new age leisure guests we have an in-house resort centre, which is a onestop-shop to planning your entire itinerary. The resort centre curates experiences to suit your needs, combining options of things to do both within the property as well as around Goa. Grand Hyatt Goa is a very unique destination for

MICE. We have one of the largest event spaces, the largest pillarless ballroom in Goa at over 1150 sq.m. We also boast of the largest room inventory in Goa with 313 rooms, making it the ideal hotel for big groups and large scale events.

F&B FOCUS Grand Hyatt Goa has a host of unique F&B offerings and promotions every month. Apart from the exciting monthly promotions we also have a lot of special offerings that are available through the year. You can ‘Cook with the Chef' or ‘Learn to make Indian inspired cocktails’ at Chulha, We have ‘Capiz@17’ - cocktails and canapés at Capiz Bar, ‘Wine Flights’ offering you a selection of wines from around the world of different wines from a particular region at The Verandah and the Bay View Lounge, we have ‘Themed Dinners’ and the ‘Sunday Wicked Liquid Brunch’ – one of the most unique brunches in the country, at The Dining Room.

We also offer Celebrations dinner by the bay which is a private dinner by the bay under the stars with a personal butler, we serve modern Australian cuisine at The Verandah, fondue evenings at Capiz Bar as well as host of live music performances to go with your food.

Apart from our great facility and services at the hotel, we have an award winning spa - Shamana Spa which is the largest spa in Goa with 19 treatment rooms. Shamana Spa is one of the few spas to offer halotherapy and hydrotherapy.

We also have Camp Hyatt which is our kids club that offers an educational and full-filled vacation to children between 4 and12 years. Kids can discover and learn from a multitude of activities like craft projects, pottery, kite flying, scavenger hunts, story time and much more. Kids can participate in activities and adventures that focus on the culture, history, and environment surrounding Goa. ■ (As told to Sudipta Dev)

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Cover Story Nikhil Sasidharan

LEMON TREE AMARANTE BEACH RESORT disposable income of the Indian traveller has gone up, which has made a significant growth in the domestic traveller movement in Goa. We at Lemon Tree Hotels, welcome travellers from all walks of life, whether it's business or leisure.

HOSPITALITY 2.0 Hospitality in Goa is evolving and the future lies in catering to the needs of the ever increasing domestic as well as foreign inflow of tourists. We at Lemon Tree Hotels, are not only updating our portfolio by introducing some non-resort options for our travellers such as Lemon Tree Hotel, Candolim, but are also introducing new facilities at our existing hotels to cater to the dynamic needs of our guests such as an activity area for families with kids and universally accessible rooms for the differently abled guests. Goa is now a 365 days holiday destination. More or less, the occupancy is stable throughout the year, only the room rate varies. The

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UNIQUE POSITIONING Lemon Tree has two properties in Candolim, Goa. Namely, Lemon Tree Amarante Beach Resort, Goa and Lemon Tree Hotel, Candolim. Both hotels are located at a walking distance from each other. For servicing the new age leisure traveller, we have introduced smart inroom amenities and positioned our vibrant café, swimming pool, bar and fitness centre at the hotel at an unbeatable value. For the MICE traveller, our hotels in the area are surrounded by supermarkets, ATM branches, government hospital, bus stop, money exchange branches, restaurants, clothing shops, cashew shops, salons, spa, jewellery

shops, car and bike rental is also available.

F&B FOCUS Lemon Tree Amarante Beach Resort, Goa, with its exclusive dining outlets, offers an array of treats that are as unique as their ambience and decor. We have an award winning pan-Asian restaurant, multi-cuisine café and a recreation bar.

Citrus Café is a bright and inviting 24x7 multi-cuisine restaurant, with its eclectic Indian and international menu. We have also snuck in a ‘ghar ka khaana’ menu to cheer up those occasional lonesome moments. We also serve an extended breakfast till noon. Republic of Noodles, the award winning pan-Asian restaurant with the most authentic cuisines from Thailand, Vietnam, Singapore, Cambodia, Indonesia and Myanmar. Mango Bar, adjoining the restaurant and offers an eclectic selection wines and spirits. ■ (As told to Saloni Bhatia)

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Cover Story Shridhar Nair

THE LEELAGOA terms of highways, airport facilities, river and sea cruise tourism, upgradation of public beach facilities, etc. The challenge being that all of this will have to be undertaken in a sustainable manner without negatively affecting the pristine environment of the state which is the main reason for travellers to choose Goa as their leisure destination of choice.

HOSPITALITY 2.0 The growth story of Goa’s tourism industry has been truly fascinating. After the discovery of this tiny coastal paradise

by Israeli backpacking tourists in the 70s,the state has evolved considerably over the last four decades in attracting various segments of leisure travellers from all over the world.

This would be arguably the only tourist destination in India as of today to attract a wide range of travellers from diverse countries like Russia, United Kingdom, Finland, South Africa, Saudi Arabia, Poland amongst others.

The future of tourism in Goa is inextricably linked to the expansion of good quality infrastructure in the state in

UNIQUE POSITIONING The Leela Goa is an iconic resort known all over the globe for its unique location and bespoke service standards and is set amidst over 65 acres of landscaped gardens, fresh water lagoons, riverside parks and beachfront lawns.

The resort has been delighting guests from India and abroad for over two decades now and boasts of many distinguished features to its credit (only resort with the Arabian Sea on one end and the River Sal on the other/highest concentration of natural green spaces within a resort / 700 metre private beachfront area, etc).

The Leela Goa is recognised as a resort of impeccable standards for high end luxury travellers looking to unwind and rejuvenate during holidays. The complex

also has state-of-the-art conferencing and banqueting facilities (both indoor and outdoor) and is a preferred venue for hosting discerning wedding events. The distinctive natural location coupled with luxury hospitality of the highest international standard is what sets this resort apart from its competitors.

F&B FOCUS The resort is synonymous with a robust food and beverage offering that is truly international in selection. The complex hosts five restaurants and four bars which cater to fulfilling the diverse needs of its refined guests.

From featuring the signature Indian fine dining restaurant Jamavar to the vivacious grills place by the beach – Susegado and Italian fine dining experience at The Riverside, it offers many tempting options for its guests to savour the delightful F&B offering by The Leela.

Then there is Aqua, the throbbing nightclub which invites guests in the late evening to let their hair down after an engaging day.

The banqueting section of the resort offers multi-cuisine selections of opulent menus (food and beverages ) which cater to every segment right from high profile corporate board meetings to grand wedding events hosted in the many sublime venues at the complex.

The Leela Goa recently hosted the prestigious BRICS-BIMSTEC joint summit that was attended by 11 heads of states amongst an array of other dignitaries. The summit’s host was our hon’ble PM Narendra Modi and the attendees included the hon’ble president of Russia, Vladimir Putin, the hon’ble president of China, Xi Jinping among others. This iconic resort has also been featured in the 2016 Readers award list of the top 10 luxury hotels in Asia and the Indian sub-continent. ■ (As told to Sudipta Dev)

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Cover Story Vikram Antao

RADISSON BLU RESORTGOA

HOSPITALITY 2.0 I have been with the hospitality industry for the last 25 years and have been part of the evolution to what we have now. There has been a sea change in the way the industry looks at business and vice versa. Service levels have gone up, standards of food and beverage, amenities, inclusions in the rate have all gone up to keep up with the customer expectations. Revenue management which was unheard of 25 years ago is now

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all important in achieving budgets. The entire market segmentation has changed and the domestic market has overtaken all other markets. Destination weddings are an emerging segment over the last decade and it looks like it will continue to grow. The future looks bright for the industry and despite the increase in the inventory and so many hospitality brands opening in Goa, revenues continue to grow. With investment into infrastructure in the state, we should see continued growth.

International events like Defexpo and BRICS summit has brought to Goa a different level of business. Hopefully there are more of these to come and give Goa visibility at the highest strata overseas and within the country.

UNIQUE POSITIONING Spacious guest rooms with modern amenities, free Wi-Fi throughout the property, large, well-appointed banquet

areas, huge lawns, modern spa, varied F&B outlets, world class service and good food are some of the reasons that we are favoured in the leisure and MICE segments.

F&B FOCUS We have recently opened a Greek restaurant, Greco. It serves authentic Greek cuisine, in a quaint Mediterranean setting and has a master chef from Crete.

Besides this we have a Goan Portuguese restaurant, Lucio, a pub, Sagres and a 24 hour coffee shop. The high level of service, well planned menus, and the highest quality of food have made these outlets very popular amongst our resident guests as well as the local populace. For MICE and weddings we offer options from a vast menu encompassing dishes from all over the world and also customising according to clients requirement and taste. â– (As told to Saloni Bhatia)

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Cover Story Saurabh Khanna

THE PARK CALANGUTE GOA

HOSPITALITY 2.0 I have been in Goa for the last five years and have seen an evolution from being a seasonal market to a place which is busy 365 days a year. Though the segmentation has changed from being focused on international tourists to an equal importance being given to domestic tourists, e-visa has also given a boost to international tourist inflow which had suffered a bit due to reduction in charters.

With improvement in infrastructure and connectivity – especially airport and public transportation – we may see the growth patterns in Goa moving to even higher figures.

UNIQUE POSITIONING We are a small luxury boutique hotel and are focused on the FIT segment. We do not do any MICE business as we are not meant for that. Our unique design and a wonderful beach location have helped us to become a property of choice for the well-heeled traveller who appreciates personalised service and boutique hospitality. In terms of our design, we are more couple friendly,

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however families also enjoy our place due to our location and services.

F&B FOCUS We have two award winning restaurants – 24 hour restaurant LOVE and a lounge bar PEACE. We have made a niche for ourselves with our regular events and happenings and have varied activities across the week – live bands, percussionists, singers, karaoke and DJs. Obviously both the outlets being on the beach is a big crowd puller. Apart from this our unique poolside ambience with white cabanas and beach tables are also popular with both residents and non-residents wanting to celebrate special occasions. We do offer packages with special décor and menus for guests wanting to make some unforgettable memories.

Our location in North Goa, on bustling Holiday Street makes is a comfortable choice for vacationers wanting to explore Goa and also for travellers who want to have a good time. ■ (As told to Mohit Rathod)

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Cover Story Shiwam Verma

ROYALORCHID BEACH RESORTAND SPA

HOSPITALITY2.0 Goa, apart from its history is also renowned for its scenic beauty. Goa joined the national mainstream tourism after a few years of our Independence and started attracting tourists. After its liberation from Portuguese rule, low and middle income group tourists who constitute a major segment of domestic travellers, started visiting Goa in groups. The harmonious blend of the East and the West attracts both Indian and foreign travellers to Goa. Big boom in Goa’s hospitality began from 1990, when charter flights started from various countries, especially from Europe, which put Goa on international tourist map. Now we have charter flights from many countries like UK, German, Russian, Iran, etc. Today it is one of the destinations where even middle and lower middle class people can enjoy a

comfortable vacation.

Goa is well-known globally as the most preferred tourist destination. The future of hospitality industry in Goa is also looking very encouraging as the government and all stakeholders have taken the initiative to promote tourism to the next level. Besides sun, sand and sea, wellness tourism, hinterland tourism, white water rafting, hot air balloon ride, helicopter ride, scuba diving, etc, have also made the hospitality and tourism sector here more vibrant. The future of Goa’s hospitality sector is as beautiful as Goa itself.

UNIQUE POSITIONING Royal Orchid Beach Resort has everything to offer for all segments of guests.

We can proudly say that we are one of the best and unique resorts having a variety of sports activities within and outside the resort, which keeps the new age leisure guests and MICE travellers fully occupied.

We also organise karaoke, beach volleyball, box cricket, nine hole golf, play station, yoga, spa (with western therapy), water sports on our beach. For MICE events, we have three banquet venues having capacity of 180, 100 and 80 pax, which no other hotels in the

vicinity provide. All these give our resort an extra edge over others. For families and incentive travellers we have water park and a Play Zone dedicated to kids.

The biggest advantage of Royal Orchid Beach Resort is that we are very close to the airport as well as Madgoa Railway station.

Also, we are just 12 km away from the Goa’s biggest industrial hub called Verna Industrial Estate. Our resort has a direct opening to the golden sand beach, we have a lawn which can cater 1200 people and vehicles can be driven up to the beach. Royal Orchid Beach Resort is also one of the best wedding destinations in Goa. F&B FOCUS Food and beverage has been our USP, in fact entire Royal Orchid Group maintains a very high standard of food quality. Our executive chef who has been with our group for almost nine years, has a very good experience in catering to the needs of all our distinguished guests. Our F&B team and chef try to meet almost all the guests during breakfast to take their feedback on their food choice, this helps them to include those dishes in the buffet for lunch/ dinner, if guests are in the packages. If not, then as per their choice a la carte dishes are prepared.

With this we make each guest feel that his choices have been given importance.

We have five F&B outlets in total – AC multi cuisine restaurant with an open deck area having view of Arabian sea; Lounge Café & Bar; Sunken Bar which provides varieties of cocktails and mocktails; barbecue and grill restaurant called Boat Quay Grill, right on sand dunes facing Arabian sea. This restaurant serves the best of seafood grilled and barbecues along with different varieties of wines and champagne. ■ (As told to Sudipta Dev)

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Marketing Initiative

SUMMER DELIGHTS It is that time of the year when kids are gearing for the back to school weeks. The summer fun is all over, lazing and eating sweet mangoes, playing with cousins, reading books and now slowly giving way to new uniforms, textbooks to be bought and bags to be purchased

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ne important part of the school year has always been the lunch box and the standard question of what to pack in the box.

Puratos, with its attention to detail and careful eye on ingredients, has put together a range of Puravita Breads. Breads made of The Puravita range of bread mixes make the bread stay fresh for longer, and are healthier while giving a great mouthfeel too. Available in a variety of versions, from the Easy Puravita Whole Wheat which is in line with international trends to the Easy Puravita Multigrain which combines the beauty of select multigrains to improve the nutritional profile of the breads. This multi-grain bread balances flavour and nutrition to provide the best of both worlds.

And, finally, our Easy Puravita Brown HiFibre which like the name suggests, is whole wheat and rich in dietary fibre while being low in saturated fats. Making it one of the healthiest breads around.

Making a sandwich is perhaps every mother’s standard. We, at Puratos, help make the bread you sell that is much healthier and tastier. It lasts longer, making it easier to store and eat without worries for a little while longer, reducing wastage both at the customer level and the consumer level.

June is not only a month to get serious as far as our consumers are concerned, it is also the month in which we celebrate our fathers, those important people who bring joy into our lives, who make sure we are all provided for and who love a good celebration.

What better way to celebrate Father’s Day than to reach for a glorious cake topped with lovely white Ambiante non dairy cream.

Puratos’ Ambiante is that magic solution that lasts longer while tasting fresher. This non-dairy icing solution is perfect for cakes that need to stand the test of time and really

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hot weather. Easy to use, the Ambiante tastes yummy for much longer, while retaining the volume and shape piped on.

This tastier and fresher non-dairy is what sets apart the beginners from the Master Chefs, who aim for perfection.

Puratos’ attention to India centric solutions for the Indian baker is what sets the company apart. It is not enough to simply sell a solution; that solution has to work perfectly within the constraints of the environment that we live in. And it is here

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that Puratos aims for perfection, while keeping Indian bakers aware of international trends.

Perfection is what those fasting among us aim for as we head towards the holy month of Ramzan. With piety on our minds during the day and delectable food to be served to break the fasts, consumers are always looking for that elusive something that tastes and looks fantastic.

It is now not enough to simply have something different to taste; we need to

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Marketing Initiative produce visually appealing goods, because all of us first eat with our eyes.

Puratos’ Sunset Glaze is the answer to getting that fantastic shiny finish that consumers want from their baked goods.

Getting this kind of a lovely finish was something that required an egg wash in the old days. It is now just a matter of reaching for the ready to use Sunset Glaze. It allows the baked goods such as croissants, buns, pavs amd many more to taste fresher, to last longer while retaining all the goodness till the end.

We at Puratos believe that Indian bakers are amongst the best in the world. We know that bakers in India enjoy calling on their traditional flavours and merging them to produce spectacularly beautiful modern desserts. Cutting edge fusion creations are easy for us when we have such a rich tradition to call upon.

Making what you imagine come alive is where Puratos excels. We bring all that is new in the bakery world to the Indian baker in a form that sparkles in Indian conditions, partnering your business is our business. â–

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FHW Goa 2017 to bring together industry players FHW STAFF Mumbai

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his year's edition of Food Hospitality World (FHW) Goa, to be held from June 1-3, at Dr SP Mukherjee Indoor Stadium in the state capital Panaji, will feature over 5,000 product categories and witness participation of over 300 international brands, alongside more than 7000 industry professionals.

Complementing business and industry networking opportunities, FHW Goa 2017 will also offer insightful sessions based on industry topics. Leading experts and professionals will be part of panel discussions such as FHW CEO Speak, Hospitality Think Tank – The GM's Conclave and The Power of Purchase. The event will also feature its renowned live workshops and culinary competitions including Mixology Championship, Culinary Challenge of Goa and Professional Housekeepers' Challenge.

The GM's Conclave panel discussion at FHW Goa 2017 will see representations from

leading hotels and resorts in Goa such as Alila Diwa Goa, The Zuri White Sands, Lemon Tree Amarante Beach Resort, The Leela Goa, W Goa and more.

FHW is a focused B2B trade show for the fast growing food and hospitality industry with the main objective of creating bigger opportunities and successful businesses for

companies and trade professionals in India.

The different editions of Food Hospitality World (FHW) India, bring together mix of quality and quantity of buyers from across India, offering Indian and international brands a wide spectrum of opportunities for business networking and partnerships with established players and buyers in the Indian markets. ■

Govt gives nod to `6,000 cr SAMPADA scheme for food processing sector FHW STAFF Mumbai

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he government has approved a new `6,000-crore central scheme ‘SAMPADA’ for the 2016-20 period with an aim to boost processing of marine and agriculture produce. A decision in this regard was taken at the meeting of the Cabinet Committee on Economic Affairs (CCEA), headed by Prime Minister Narendra Modi.

“The CCEA has given its approval for re-structuring the schemes of the Ministry of Food Processing Industries under new central sector scheme – SAMPADA (Scheme for Agro-Marine Processing and

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Development of Agro-Processing Clusters) for the period 2016-20,” an official release said.

The new scheme has an allocation of `6,000 crore. It will help in generating an investment of `31,400 crore and facilitate handling of 334 lakh tonnes of agro-produce valuing `104,125 crore. This is expected to benefit 20 lakh farmers and create about 530,500 direct and indirect employment.

“The objective of SAMPADA is to supplement agriculture, modernise processing and decrease agri-waste,” Finance Minister Arun Jaitley said after the meeting. SAMPADA is an umbrella scheme incorporating ongoing schemes like mega food parks, integrated cold chain and value

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addition infrastructure, food safety and quality assurance infrastructure and others.

It also includes new schemes like infrastructure for agro-processing clusters, creation of backward and forward linkages, creation/expansion of food processing and preservation capacities. According to the statement, the SAMPADA will give a thrust to the food processing sector and help in providing better prices to farmers and achieve the government’s target to double farmers income by 2022.

During 2015-16, the food processing sector contributed 9.1 and 8.6 per cent of gross value added in manufacturing and agriculture sector, respectively. ■

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France-based Elior Group completes acquisition of Megabite, CRCL FHW STAFF Mumbai

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rance-based Elior Group, one of the leading operators in the contracted food industry, has announced that it has completed the simultaneous acquisitions of Megabite Food Services and C Ramachandran Catering (CRCL) – Indian contract caterers for the business and industry market. While Elior has wholly acquired Megabite, it has picked up a majority stake in CRCL. The acquisitions were completed in a time of 48 hours. The

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completion of the acquisitions has sealed Elior’s entry into India and the company has now emerged amongst the top three players in the corporate food services industry in the country, with 3,500 employees on its rolls. The newly formed subsidiary, Elior India, will serve 1.35 lakh meals each day to employees of companies such as Cisco, Microsoft, MRF, Daimler, Pfizer and Shell.

Elior also announced the appointment of Sanjay Kumar as the CEO of its newly formed subsidiary, Elior India Catering LLP. Kumar, who was the brainchild

behind Elior’s entry into India, will be responsible for the company’s operations in the country. He will report directly to Philippe Salle, chairman and CEO of Elior Group and will also be a member of the Group Management Committee.

Kumar said, “The India market offers a lot of promise and we expect to generate annual revenues of US$ 100 million through our acquisitions. Our aim is to create a national footprint through more acquisition-driven consolidations, whilst also continuing to focus on quality, safety, and the strengths of our acquisitions.” ■

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Wide range of products by Voltas SALONI BHATIA New Delhi

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mongst the new brands that will showcase a wide range of their HORECA specialty products is Voltas. The brand will focus on its refrigeration range of products apart from coolers and premium air conditioners at this year's FHW Goa exhibition. Speaking to Food & Hospitality World ahead of the exhibition, Gaurav Sharma, product head, commercial refrigeration, Voltas, stated, “We will be showcasing a wide array of products like hard top chest freezers, flat glass top chest freezers, curved glass top chest freezers, combo coolers, visi coolers,

vertical freezers, chest coolers, eutectic freezers, chocolate coolers, water coolers with UV and RO, water dispensers, air coolers and some of our premium air conditioning models as well.”

Voltas, one of India's premier engineering solutions provider and project specialists, has various products to offer to the HORECA sector. The company offers a variety of products across five categories – deep freezers, chest coolers, visi coolers, chocolate coolers and water coolers for hotel kitchens and restaurants.

Looking forward to the exhibition, Sharma further mentions, “This is our first participation in the Goa exhibition. We expect to have an excellent footfall during the

event. We hope to be able to connect to our core customers in the HORECA segment, through this exhibition. This platform will help us understand their requirements and develop a seamless delivery channel for servicing these customers. We are confident that the showcase of our vast portfolio of products will be a powerful statement of our capabilities and something that Goa's HORECA segment hasn't seen before on a single platform.”

When asked if the company is looking to connect with some specific brands, Sharma asserted, “We are looking at connecting with all brands, small or big, since our product portfolio is so vast and so diverse that it allows us to cater to the needs of all customers.” ■

Mani Creations introduces new handicraft designs for hotels SALONI BHATIA New Delhi

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otel architecture is taking a new dimension with unique art and décor. One of the oldest design to survive is handicrafts. Some new innovative handicrafts designs are changing the old décor norms. One such curator is Mani Creations based out of Jodhpur, Rajasthan.

Spread over an area of 25,000 sq ft, the brand currently deals in handicrafts exports, furniture and gift items from all across the world. Speaking to Food & Hospitality World ahead of the FHW Goa exhibition, Arpit Tatiya, owner, Mani Creations, shared, “Tatiya Industries, our parent company has been a prominent leader in the catering industry as manufacturer and supplier of wedding chairs for many years in the past. Innovation is our forte bagged by rich industry experience. We now offer a huge range of latest design food counters and other display accessories.”

Mani Creations will be participating in the FHW Goa exhibition to be held from June 1-3, 2017. When asked about the

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product range that Mani Creations will be showcasing at the exhibition, Tatiya mentioned, “The products which we would

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be showcasing in Goa exhibition are buffet counters, bar counters, fruit counters, live counters, handcrafted display accessories, handcrafted iron gift items, decorative lamps and other lighting equipments.”

This is the first time that Mani Creations will be participating in the Goa exhibition to introduce more such products in the Goa market. Sharing his insights, Tatiya stated, “We expect a very good response from the Goa hospitality market as we will be offering some exclusive products that have not been seen on the hospitality scene before. Certain products will also be launched for the first time in the India market.” ■

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IAAPI holds 17th Amusement Expo 2017 FHW STAFF Mumbai

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he Indian Association of Amusement Parks and Industries’ (IAAPI) 17th IAAPI Amusement Expo was organised in Mumbai recently.

Ajay Sarin, president, IAAPI and N D Rana, chairman, trade show and director, IAAPI were present at the inauguration.

Ashok Goel, founder member and director of IAAPI, who was also the guest of honour, in his inaugural address mentioned that the amusement industry is a social infrastructure which requires government support and handholding. This will help in creating world-class amusement facilities.

Sarin welcomed all the exhibitors and visitors to the show and said that IAAPI’s premier exhibition will present a unique platform to all stakeholders, a meaningful insight to current trends, new technologies, sustainable and environment friendly products as well as global best practices in the amusement industry. IAAPI’s Amusement Expo this year was supported

by ministry of tourism, Government of India, under its banner of 'Incredible India'.

This year, Maharashtra was the host state and Government of Andhra Pradesh was the partner state.

The exhibition witnessed over 120 exhibitors from India and 21 countries, spread across 10,000 sq m exhibition floor area showcasing latest innovative rides and equipment for amusement parks, theme parks, water parks, adventure sport and family entertainment centres.

The three-day exhibition provided a platform to share and learn new ideas. Big players from the industry shared their learning, innovative ideas, schemes and experiences. Many important issues related to the amusement industry were also discussed in depth. Trade professional and decision makers from amusement parks, theme parks, adventure parks, family entertainment centres (FEC), resorts, hotel chains, real estate, mall developers, sports bars, cafes, museums, science centres, government officials from tourism development boards, PWD,

town planning, municipal and local bodies visited the exhibition over the period of three days.

IAAPI Amusement Expo showcased comprehensive range of products and services offered by the industry under one roof and provided an international platform to the participants to interact with the end users. The expo aimed at creating an ideal business environment to explore new avenues of growth for all involved. Apart from business transactions, the show also provided an exposure to international trends through its many foreign participants.

The event is one of South East Asia’s focused technology shows for amusement and theme park sector. Participating nations included Bulgaria, Canada, China, France, Germany, Hong Kong, Italy, Lithuania, Luxembourg, Malaysia, Philippines, Principality of Liechtenstein, Spain, Switzerland, Taiwan, Netherlands, Turkey, UAE, UK and USA. This year 27 new exhibitors participated from India and overseas. ■

Apex India to introduce Bluetooth Low Energy enabled locking systems FHW STAFF New Delhi

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echnology is drastically changing the way of hospitality solutions and transforming the guest experience.

Apex India will be bringing some new hospitality solutions in this year's FHW Goa exhibition in association with Assa Abloy Hospitality. The company will be introducing concepts like Bluetooth Low Energy (BLE) enabled locking systems and allure panels.

The new mobile access solutions or enabled locking systems let the guests skip the front desk, using their smart phone or watch as the security key for the rooms.

This new solution maximises operational efficiency, guest loyalty and convenience,

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as well as reducing costs and driving revenue. The hotel guests increasingly expect smart mobile devices to be the basis for their travel experiences. As smartphones get smarter, tech-savvy consumers increasingly expect this kind of functionality when travelling. A mobile access solution will help one to address these needs by making VingCard RFID locks at the property operational with mobile devices through bluetooth low energy technology. It is a highly advanced mobile phone-based keyless entry solution developed specifically for the global hotel market.

VingCard Essence is another product that revolutionises the electronic lock industry by housing all lock components, including the reader and mobile access

board, inside the door and therefore, reaching the maximum minimalistic expression, the true essence of an electronic lock. VingCard Essence is always delivered as mobile access ready. With mobile access board included inside the reader, the property is ready for using the mobile phone as guest room key whenever required.

The last product is electronic locking solution, Allure by VingCard. Interior designers and design conscious hoteliers have been waiting for this, as Allure adds a new touch to the hotel environment while providing the best for their guests in terms of security and convenience. The Allure by VingCard panels are placed on the walls and one can decide how to blend it in with the environment, based on your design needs. ■

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Intermarket looking forward to connect with industry in Goa FHW STAFF New Delhi

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ntermarket is a niche vertically integrated home textile manufacturer and exporter having customer base in more than 30 countries. Established in 1995, Intermarket caters to various segments of the home textile market including retail trade, however it has evolved as a preferred linen supplier to the hospitality industry. It has been already nominated by global hotel chains as preferred linen supplier. Apart from dealing with the hospitality industry, Intermarket also caters to the healthcare industry, spa and salons and restaurants by supplying specific product range suitable to these industries.

Speaking to Food & Hospitality World

about special product launches at the FHW Goa exhibition, Shrinidhi Nadgauda, vice president – sales and marketing, Intermarket India, mentioned, “We will be launching 'extraDURA Comfor' sheet which is an engineered and 100 per cent cotton sheet providing excellent sleep comfort to the guest and offers extended life cycle for the user property. It is a special product for the hospitality industry and we look forward to connect with some new buyers.”

When asked about the highlight of the company's exhibit, he added, “We will showcase a range of bathrobes, furnishing solution for lobby and room interior, bath linen, F&B linen and bed linen.”

Intermarket is already connected with chains like Marriott, Taj and other big hotel brands, but the company is looking

Shrinidhi Nadgauda

forward to interact with brands like Hyatt, InterContinental, etc in order to provide cost effective solutions for their linen needs. ■

I-PHA holds Pune Housekeepers' Meet FHW STAFF Mumbai

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-Professional Housekeepers’ Association, India recently organised I-PHA - Pune Housekeepers’ Meet at Hotel Four Points By Sheraton Viman Nagar. A full-day event, more than 70 corporate housekeepers, executive housekeepers from hotels and facilities participated alongwith faculty and third year hotel management students.

The chief guest for the day was Vijayan Gangadharan, genereal manager, Four Points By Sheraton. Other special invites were Nitin Nagrale, general secretary, Hospitality Purchasing Managers' Forum (HPMF).

This was second meet in Pune hosted

by I-PHA, India. The event witnessed interactive sessions and opened up avenues for networking, knowledge sharing, exchange of best practices and business development.

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The event opened up avenues for networking, knowledge sharing, exchange of best practices The following were the key topics addressed at the meet.

Panel discussion: Highlight was staff attritio, a menace that every housekeeper has to fight. And when HR gives replacement, housekeepers have to go through an entire process of training them again, which is an uphill task, with the unskilled quality of staff getting into the industry. Thus the panel discussion's topic was Attrition v/s Resourcing. The panel discussed on topics such as: ● Major reasons for attrition of

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housekeeping staff in the Pune market affecting housekeeping department’s work quality ● Challenges faced by HR department while tackling the attrition problem ● With so many hotel management institutes, the fraternity still falls short of providing enough qualified manpower ● Changes suggested to colleges to generate interest in students about the housekeeping department ● What are the changes that both, hotel management institutes and hotels need to improve the current situation Supplier spotlight: Presentation by Alpha Chemicals and Corporate Stylior Uniforms Quick-fire, head-to-head: Procurement and housekeeping challenges and co-ordination.

Stress management: Presented by Sanjeev Suryakumar, where stress management through meditation session and practicals were done. ■ ● Attrition

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The Goan Foodie Awards 2017-18 FHW STAFF Mumbai

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great evening for the entire hospitality industry of Goa, The Goan Foodie Awards was held recently Bay 15, Dona Paula. The event was attended by professionals and veterans of travel, tourism, food and beverage and hospitality industries.

An evening where Chef Marlon Lobo’s, chef and founder, The Goan Foodie, dream of seeing Goa on the world culinary map turned into reality. The Goan Foodie brought together all individuals and organisations who aid the food and hospitality industry of Goa and give due recognition to those who have become symbols of inspiration for those aspiring to join the industry and set a benchmark by noteworthy performance and contributions. The Goan Foodie Awards recognised top 50 restaurants of Goa, which were presented by guests of honour such as Ernest Dias, COO, Sita; Chef Vasco Alvares aka Vasquito; Dr Jennifer Kamat, chairman – women’s wing, GCCI and Alfonso Perira, principal of Father Agnel Institute of Hospitality, amongst others.

The top 50 restaurants 2017-18 included.

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Roma Italian, Ashwem 2. Trip, Morjim 3. Spice Traders, W Goa, Vagator 4. Piccola Roma, Vagator 5. Tin Tin, Vagator 6. Baba Au Rhum, Anjuna 7.

Villa Blanche, Assagao 8. Soro, Assagao

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Pink Chilli, Arpora Go with the Flow, Baga Habanero, Baga/Calangute Yummy Café, Baga/Calangute Café Fiori, Calangute Trip, Calangute Piccola Roma, Calangute Arthurs Theme, Candolim Palms n Sands, Candolim Vero Cibo Grand Mercure Goa Shrem, Candolim Eden, Candolim Showbar, Candolim Soi, Candolim Cantare, Saligao Saligao Stories, Saligao Moki, Sangolda On The Go, Porvorim Nero Barcode, Porvorim Yellow Chilli, Porvorim Voltaire, Ries Magos

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Route 66, Panjim The Oak Barrel, Miramar Bay15, Donapaula Samarkhand, Donapaula Ignia, Verna The Station, Margao Grelha, Margao Cherry Tomato, Margao Peppers, Margao The Chikoo Tree, Margao Zeebop, Utorda Fame, Planet Hollywood, Utorda Planet Dailies, Planet Hollywood, Utorda Cherry Tomato, Colva Firefly, Benaulim Cavatina, Benaulim Sagres,Radisson Blu, Cavelossim Greco,Radisson Blu, Cavelossim Robin’s Ark, Cavelossim Café Inn, Palolem Canteen, Palolem Magic Italy, Palolem.

WINNERS IN SOME OTHER CATEGORIES: Green restaurant of the year 2017-18: Wok and Roll for ethical waste management and treatment Food and hospitality expo of the year 2017-18: Food Hospitality World for best expo held in Goa Chef of the the year 2017-18: Stefan Marais of 'Go with the Flow' for outstanding culinary skills Mixologist of the year 2017-18: Glenn Dias of Ignia for outstanding mixology and bartending. ■

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New Kids On The Block

Eastin Hotel Kurseong Darjeeling

AccorHotels AccorHotels has announced the opening of Uttar Pradesh’s first Novotel in the capital city of Lucknow, Novotel Lucknow Gomti Nagar.

The business hotel is located in the heart of the city’s commercial hub – Gomti Nagar, a short drive from Lucknow airport and railway station. The first AccorHotels property to open in Lucknow, Novotel Lucknow Gomti

Nagar is designed by Mumbai-based architect, Ahmed Shaikh of Ahmed and Associates. The hotel features 106 rooms, including two suites.

Novotel Lucknow Gomti Nagar is home to four F&B outlets - The Square, Novotel’s flagship all-day dining restaurant; The Bar; The Rooftop Restaurant, which overlooks the pool; and The Deli at the lobby level. For meetings and events, the hotel features two meeting rooms – The Ball Room and The Celebrations.

Whereas, leisure facilities include a fitness centre, a rooftop infinity pool, a recreational area for kids and a spa.

In another development, AccorHotels has announced management contract with its strategic partner SC Capital Partners Group.

The management contract will see the sevenstorey Micasa Hotel Apartments Yangon rebrand to Mercure Yangon Kaba Aye in Q3 of 2017. Located in close proximity to the famed Shwedagon Golden Pagoda, the new Mercure offers a choice of 143 apartments and 40 deluxe rooms. There are currently four other hotels including The Lake Garden Nay Pyi Taw, MGallery by Sofitel; Novotel Yangon Max; Novotel Inle Lake Myat Min; and ibis Styles Yangon Stadium. Five additional properties are planned in the pipeline by 2019.

The 183 room Mercure Yangon Kaba Aye features one, two and three bedroom suites with fully equipped kitchenettes, high ceilings and balconies that overlook the pool or garden, a fitness club, swimming pool, kids’ playhouse, and a business centre. Food and beverage outlets include a ‘three-in-one’ concept dining, lounge and bar. ■

Swosti Chilika Resort Swosti Group will opens its door to Swosti Chilika Resort, inspired by nature, as one step into the nine acres of landscape on the banks of Chilika Lake. The property will feature luxurious cottages, game zones, cycling pad, fine dining restaurants etc. Four types of accommodations namely Sanctuary - The Presidential Suites, Millpond - The Pool Villas, Windchime - The Quad Villas and Midlake County - The Hotel Blocks, are on offer. The restaurants at the Swosti Chilika Resort offer an array of local delicacies and international cuisines. The resort also offers a centrally located coffee shop with all side open walls and green spaces all around. Ekayaa is

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the spa at the resort. Swosti Chilika Resort also provides conference halls for corporate events. ■

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Absolute Hotel Services India has announced the opening of Eastin Hotel Kurseong Darjeeling, the first international four-star deluxe resort hotel in Kurseong, Darjeeling. Located on the foothills of the Himalayas, Eastin Hotel Kurseong Darjeeling offers 35 rooms. The rooms will have a combination of Deluxe, Executive and Suites. Each room will offer views of the Himalayan mountain range, lush green woods and tea estate. Other recreation activities include star gazing sightseeing, local dance and music, trekking, bird

watching and tea tourism. Facilities include a signature all day dining multicuisne restaurant, specialty vegetarian restaurant, lounge bar, terrace café, banquet and meeting centre, wellness spa, gym, meditation and Yoga. It will also feature a teahouse which will offer fine Darjeeling tea and tea mocktails and cocktails. The trekking trail within the property amidst dense plantations leads to a viewpoint overlooking the mountains and valleys. The resort hotel has easy access to attractions like Eagle Craig, Dow hill, Giddapahar View Point amongst others, along with tea estates, temples, churches, museums, as well as famous historic schools that were setup during the British colonial days. ■

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Product Tracker

Avon Appliances

GAIA

Avon Appliances' Whole Body Clad Tri-ply Cookware is a unique cookware which gives benefit of hygiene, heat saving and freedom of using on any heat source. There are three layers of steel. Food is cooked equally from all the sides, thus getting marinated well with the spices. The Whole Body Clad Tri-ply Cookware also gives the easy release property and food does not stick hard on the surface. The combination of stainless steel cast and wooden handle keeps the handle cool and the square shape of handle does not let the pan slip while pouring liquids.

Whereas, tea/coffee decoction and milk dispenser made of stainless steel with spigots by Avon Appliances is ideal for catering and hospitality purposes. The versatile construction gives freedom from pre-built fixed resistance heater and allows to works on all heat sources – stereo fuel, electric and induction. While the outer pot brews tea/coffee slowly at constant temperature enhancing the flavour and aroma, the heat from decoction process boils the milk in the inner pot making it rich and creamy.

The combination of rich flavour and cream makes an ideal beverage to serve. This unit comes in different liter capacity. ■

Faber Faber has introduced world’s first 3D Chimney with T2S2 technology with three-way suction. Its unique filters on the sides of the hood extract any smoke that escapes the bottom vent. This technology ensures kitchen free from smoke and grease, making it appear neat and hygienic. In a normal chimney, the suction happens from the bottom vents, hence any smoke which escapes the bottom vents tend to stay in the kitchen for a long time. ■

Tupperware

GAIA has recently launched Leaf Green Tea in lemon flavour. GAIA Leaf Green Tea Lemon is a blend of antioxidants and vitamin C that strengthens the immune system and detoxifies the body. The product is rich in ECGC polyphenols. Priced at `275, it is available at all leading stores. It also comes in flavoor of Tulsi and plain green tea. ■

Teabox Teabox has created some special blends by using teas from tea gardens in India and Nepal. The products come in variants such as orange sorbet, pomegranate swirl iced tea, mint cooler iced tea etc. ■

Tupperware has introduced a new range of its Inspire Series cookware.

The Inspire Series cookware Collection is specially designed to retain nutrients and flavours present in food, resulting in tastier meals that are both faster to cook and healthier. The range includes Inspire Casserole, Inspire Frypan and Inspire Saucepan (in two sizes) which are designed to cook with less water, preserving the juices, flavours and nutrients present in the food. Available in four variants, the cookware is made of anti-rust stainless steel that allows even and rapid heat distribution. The Bakelite handle stays cool for easy handling. This cookware range also comes with a specialised valve that is kept open for steam release and closed for waterless cooking. ■

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McCain Foods India

Typhoo

McCain Foods India, a producer of frozen vegetarian snacks in India, has launched a new assortment of 'Mini Samosas'. The range of McCain Mini Samosas features three variants, cheese jalepeno, cheese corn, and cheese pizza.

The newly launched products are ready to cook snacks, just need to be fried for few minutes. ■

Inspired by ancient wellness traditions, British tea brand Typhoo has come up with some healthy and revitalising cold infusions. With a unique taste, these cold infusions can be savoured as a thirstquenching and invigorating beverage and can be enjoyed at any time of the day.

Typhoo range is blended to be light and pure, providing natural refreshment.

Typhoo cold infusions are fruit infusions and organic range is caffeine free. ■

Usha International Usha International has launched another model Usha Induction Cooktop IC 3616 in its induction cooktops range. Usha Induction Cooktop IC 3616 comes with ‘pan sensor technology’ wherein heat turns on only when the cooktop senses the utensil. It also prevents overheating by auto switching to power saving mode maintaining the optimum temperature. It offers a preset menu for five Indian recipes besides a manual menu control option.

Another highlight of the product is its resistance to voltage fluctuation up to 1500 volts. Priced at `2,795 with a one-year warranty, it will be available at all the leading stores across country. ■

Tisva

Wagh Bakri Wagh Bakri has launched its range of iced tea in four flavours – lemon, orange, peach and khus and saunf. Available in packaging of 25g (makes two glasses of ice tea), 250g priced at `75 (makes 20 glasses) and 500g priced at `150 (makes 40 glasses). The Wagh Bakri Ice Tea offers one glass free on purchase of one pack of 250g. ■

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Tisva has recently unveiled the Gauri Khan Collection. The collection features a range of hand-made crystal chandeliers and wall lights from Spain, where the oldest traditions of glass blowing are combined with the most advanced and innovative technologies. The range also includes handcrafted borosilicate chandeliers, pendants and chrome plated products. The Gauri Khan Collection will be available at select Tisva stores in Mumbai, Delhi and Chandigarh. ■

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Food Retail

QSR MARKET: INVESTMENTGROWTH IN INDIA Quick Service Restaurants Report 2017 by White Unicorn Ventures highlights India's dynamic QSR market, growing at a CAGR of 25 per cent, driven by rapid urbanisation, spending power of the middle class and millennials, and many other factors

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he country's QSR market, estimated to be at `8,500 crore currently, is growing at a compounded annual growth rate (CAGR) of 25 per cent. The quick service restaurants (QSR) sector in India is likely to grow three-fold to `25,000 crore within five years, as per industry body Assocham.

Entry of various national and international players in the QSR space has significantly widened the chain market due to fast expanding middle class, urbanisation, youth spending, nuclear families and better logistics. About 50 per cent of India's population eats out at least once in every three months and eight times in every month in bustling metros as compared to the US (14 times), Brazil (11 times), Thailand (10 times) and China (9 times).

The QSR format took off in India about 19 years ago with the arrival of McDonald's in 1996. Many global brands followed suit since then, either through company-owned stores

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or the franchisee model or a mix of both. The chain space is marked by the presence of more than 120 brands with more than 4,000 outlets spread across various cities in India.

By 2020 it is expected that 35 per cent of India's population will be in urban areas totalling 52 crore compared to the current urban population of 34 crore.

There has been a rise in number of Indian QSRs due to many factors like environment – the access to capital by innovative and enterprising companies has become easier than it was a few years ago; demand – changing demographics, increase in income, urbanisation, growth in organised retail and demand for hygienic food and lastly supply – the government has improved infrastructure and private investment in cold chain networks across the country has made access to quality raw material a reality. However, a foreign brand has an easy first quarter of operations because of the hype around them being ‘international’ – so high volumes, along with high marketing

spend make it a virtuous circle rather than the local QSR who has to deploy various marketing strategies to pull in the volumes in the same quarter.

BURGER AND PIZZA The vada pav business has seen two Indian companies achieving scale - Goli Vada Pav and Jumboking. The burger, as an American construct, of course, is largely a multinational play, with the rivalry of global brands now spilling over to Indian shores. There's a stiff battle for the Indian stomach and is being fought by no less than seven American companies that operate through franchisees.

McDonald's was the earliest - its first store came in October 1996. It has dominated the landscape ever since and has over 380 restaurants now, which annually use nearly 15 crore buns, 3.2 million litres of vegetarian sauce, 9.7 crore patties, 330 metric tonnes of cheese slices and 1,200 tonnes of iceberg lettuce.

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Food Retail Over the past few years rivals Burger King, Wendy's, Carl's Jr., and Fat Burger opened shop. Johnny Rockets started in January 2014 and Dunkin' Donuts in May 2012. Together with KFC, which also sells burgers, it completes the cast of characters vying for a space in India's fast food playbook, estimated by market research firm Euromonitor to be worth a mammoth `1,01,770 crore in 2015. Of this market, the burger bite appears tiny - the research firm estimates it at `1,555 crore this year and projects it to grow to `1,688 crore by 2019.

Carl's Jr. thinks it can get to 100 stores in 10 years; it has raised $2 million and plans to raise $20 million in tranches to fund the growth. Burger King is spending between ` 1.75 crore to ` 2.5 crore to open each store.

Prime Gourmet, the franchisee that runs Johnny Rockets, may end up spending more than `40 crore to get to 20 stores by 2018, from just four currently. There is a local brand which are coming up such as Burger Singh which is similar to Burger King.

Families in Tier-I cities spend about Rs 6,000 annually on eating out, whereas families in Tier-II cities spend `1,500 to 2,000, annually. Burgers in India are all-day escape and fun food while pizzas are becoming meal replacement and comfort food. BurgerPizza is Dominos offering for this opportunity. The pizza market in India is very small with good international pizza chains accounting for just around 1,500 outlets. But it’s growing very fast and the current number will exceed 3,000 smaller and bigger/international and local outlets.

The organised pizza market in India is dominated by players like Domino’s, Pizza Hut, Papa John’s, and others. Clearly, it’s a big pie and there is room for differentiated brands to create their own market. In fact, India can prove a huge platform for pizza chains to grow as the penetration of pizza consumption is still low. There exists a tremendous growth opportunity for the company in tier II and III cities, where the educated middle class population is becoming more sophisticated with respect to standardised food consumption.

Domino's now generates more than 17.2 billion rupees (US$ 277 million) in revenue, compared with US$ 222 million for McDonald's. Domino's, which is valued at US$ 1.6 billion in India, has tried expanding its business by getting Indian consumers to view pizza as a meal replacement, and not

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International QSR Brands ● ● ● ● ● ● ● ● ● ● ●

McDonald's: 250+ stores Pizza Hut: 400+ stores KFC: 350+ stores Domino's Pizza: 1000+ stores Dunkin Donuts: 70+ stores Papa John's: 50+ stores Subway: 500+ stores Chilli's: 10+ stores Burger King -40+ stores Carl Jr Jhonny Rocket

just a snack. In terms of the QSR market share, burgers occupy 29.9 per cent whereas pizzas slice up 26.7 per cent.

DESSERTS Ice cream’s evolution into QSR has been gradual. The entry of international brands like Haagen Dazs, Movenpick, Swensen’s (and, before them, Baskin Robbins), first led to industry estimates of 12-15 per cent annual growth, so as to touch US$ 900 million by 2014-15. As competition intensified, innovations in the form of novel servings followed. Per capita consumption of ice cream in India is still low at 300 ml per year compared to the world average of 2.3 litres. Minimeal ice cream, however, is increasingly seen replacing traditional desserts. It would be incorrect, however, to credit international brands alone for the trend. As far back as the mid-’70s, Mangalore, the south-western Indian city connecting Kerala and Karnataka, launched ‘Gadbad’ (Hindi for amiss), consisting of a scoop of kesar- or saffron-flavoured ice cream submerged under a layer of jelly, dry fruits, fruits, and strawberry and vanilla ice cream.

Today, Gadbad is a generic term in south India for a bowl of 3-7 scoops of ice cream dotted with tutti-frutti, nuts, raisins, fruits and honey. Priced at Rs 38-65, ice-cold Gadbad bowls sell like hot cakes.

International brands like Baskin Robbins, Häagen-Dazs, and Unilever’s Heartbrand line (e.g., Magnum) are expanding within metro

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Indian QSR Brands ● ● ● ● ● ● ● ● ● ● ●

Faaso's: 160+ stores Nirula's: 80+ stores Smokin Joe's: 50+ stores Jumbo King: 50+ outlets Ammi's Biryani: 75+ stores Kailash Parbat: 15+ stores Bikanervala: 20+ stores Goli Vada Pav: 250+ stores Nirula's Potpurri Kamat: 500+ stores Bhagat Tarachand: 7+stores

cities like New Delhi, Mumbai, Chennai, Bengaluru and Kolkata. In 2013, Mini Melts entered the India market through the city of Bengaluru. Another emerging trend is the rise of frozen yoghurt parlors in India.

Pinkberry, Red Mango, KiwiKiss and Yogurberry are some of the players who are expanding their operations while sources report that Cherry Berry frozen yogurt is seeking an Indian franchisee.

INDIAN SNACKS Established in 1934, Nirula’s was to become the first QSR chain in Delhi. At least a couple of generations of the capital’s populace must have had their first taste of the hamburger at the corner joint at L Block in Connaught Place.

Another first owned by this landmark is the Chinese Room, Delhi ‘s oldest Chinese restaurant. Haldiram started its journey way back in 1937 with a small shop in Rajasthan’s Bikaner district. In 2013-14, Haldiram Manufacturing, which looks at North India, clocked ` 2,100 crore in revenues. Haldiram Foods, catering to West and South India, had annual sales of `1,225 crore. And Haldiram Bhujiawala, which does business in East India, earned revenues of ` 210 crore.

Haldiram's, the Indian home grown brand which started the trend of snacks and street food in an organised segment has a revenue of `3,500 crore, much more than the combined revenue of Domino's (`1,733 crore) and McDonald's (` 1,390 crore). ■ (Excerpt from Quick Service Restaurants Report 2017 by White Unicorn Ventures)

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A PALACE EXPERIENCE

Connecting a traveller to India's rich heritage, The Lallgarh Palace in Bikaner is an ideal fit in a tour of Rajasthan. Showcasing an old world charm and values, the heritage hotel is a destination of distinction for weddings and MICE

BY SALONI BHATIA

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uccessfully overcoming the challenges faced by a heritage property, The Lallgarh Palace has been able to maintain its royal legacy. It is often assumed that Lallgarh Palace has been named so because of the red sandstone that was employed in its making, however, this is incorrect. The palace was named by Maharaja Ganga Singhji in the memory of his father Maharaj Lall Singhji. The palace hotel is now owned by the Maharaja Ganga

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Singhji Trust and the great grand daughter, Princess Rajyashree Kumari, an Arjuna award recipient, holds the chairperson position of the trust. She is also the author of two books based on the history of the palace.

The palace has four separate wings, each with its own distinctive characteristics. The first building, the south wing (Laxmi Niwas), was constructed in 1902. Second is the west wing (Sadul Niwas), constructed in 1912. The north wing (Karni Niwas) was built in 1924,

mainly for formal entertainment and banquets, shortly thereafter the fourth and final - the east wing (Shiv Villas), was constructed in 1926. Thereby all four wings were linked harmoniously.

The Lallgarh Palace is a 56 keys property in Sadul Niwas with each room different from another. In an exclusive interaction, Princess Kumari informs, “Forts and palaces have always been on the list of travellers within and outside India, as these are living history and should be marketed

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like that. You stay in these properties not just for luxury but to experience an era of which one has only heard of.”

Majority of the guests at the hotel are foreign travellers who stay overnight as groups. However, the hotel now receives a significant number of domestic travellers with a keen interest in the heritage connect of the palace. It has already been a favourite shooting location among for many TV shows and movies. Pre wedding shoots are organised at the hotel almost everyday.

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For MICE, the hotel offers large open spaces such as the enclosed courtyards, open garden areas, the main Darbar Hall for conferences, business get together, product launches, pre- wedding and wedding functions, film/TV shoots etc. The main conference hall can accommodate upto 300 people while the courtyards can add another 200. The main lobby area is also used for evening activities and small functions.

The property which is more than a 100 years old needs constant upgradation and

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refurbishment. This factor stands out to be a major challenge. Princess Kumari mentions, “As the word 'heritage' itself explains that the properties under this category are of certain age and style. The main challenge is to maintain the originality of the building as that is the USP. To find craftsmen to do restoration/renovation work is becoming difficult as the new generation is not that inclined to work in old fashioned way, when all the work was hand crafted.”

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Princess Rajyashree Kumari

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VISITOR PROFILE Speaking about the tourist traffic, Princess Kumari, explains, “As far as Bikaner is concerned until the last few years almost 95 per cent of travellers were foreign nations, however, in the last three–four years, the ratio has changed. Presently, 60 per cent of visitors are foreigners and 40 per cent are domestic travellers whose numbers are increasing every year. With development work picking pace and also the connectivity issue being resolved it seems more domestic travellers will explore Bikaner along with foreign visitors.”

She further opines, “The travel market in India over the period of time has made great progress. The last 20 years have seen immense growth in tourist arrival numbers and the infrastructure has improved leaps and

bounds. Now hotels ranging from B&B, budget, luxury and super luxury are available in our country. Heritage properties are also doing well in India as well as other parts of the world. Mostly standalone properties that offer a personalised service are run by the owners themselves. They are popular and will remain so as far as I can see.” The hotel organises special evening performances for its guests, candle light dinners in outdoor garden and also sightseeing tours across the city. Just two km away from Junagarh Fort and at a distance of 10 km from Bikaner railway station, it also enjoys close proximity to the main markets where one can buy local sweets and handicrafts. In all, the palace hotel is a true representation of the city’s history and culture, aptly fitting a tour itinerary that showcases the culture of Rajasthan. ■

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Interiors & Design

Founded in 1989 by Ketan R Sheth, Goldmine Projects Consultants has innovated time and again to give the hospitality industry a new edge in architecture and interior design. The brand is known for its unique combination of services in delivering turnkey projects

BY SALONI BHATIA

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rchitecture and design play a vital role in reinventing a place by giving it a new outlook. The core purpose at Goldmine Projects is to reenergise a living space by providing beautiful and comfortable solutions through imagination, creation and execution. The brand provides aesthetically designed and immaculately planned projects with an eye on fine details that accentuate the particular qualities of a place. Some new innovations have caught on as trends and are changing the dynamics of hotel design.

Speaking to Food & Hospitality World about how the industry has changed in the past years, Ketan R Sheth, owner, Goldmine Projects shares, “The trend has changed as designers keep exploring with new materials like exposed brick finishes, open ceiling concepts, raw rustic look with an art form which is more emphasised to define a space. These new trends are a blend of

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concepts being called 'Fusion' which is combination of two or more themes for making space aspect more vivacious, energetic and defining as per trademark.

Today, the themes used in interior design are not always consistent with specific period styles. This affords the ability to mix pieces from various periods. However, each element needs to contribute to function, form or both.”

Over the years, architects and designers have rediscovered the distinctive furniture of the 50s and 60s. The designers of today have the option to use both natural and manmade materials. 'Old is new' is highly transforming the face of interiors today. The mixing of accent and task lighting is used to create a visually appealing atmosphere, he mentions.

Trends are changing at a very fast pace in the interiors industry as well but the brand keeps innovating in order to introduce new concepts. Sheth reinforces, “Today’s guests

Ketan Sheth

look forward to more than just the provision of classic bed, study table, wardrobe etc, which are a regular part of the hotel room interior, common over the past years. Guests expect luxury and comfort that they cannot get at home. Hence, each interior of a modern venue is designed keeping this factor in mind as the 'key ingredients' for a trendy hotel room.”

He adds, “Also they express the need of an 'out of the box' experience. A resort style bathroom, with spa-like features, is basically an open invite to relax and unwind after a long day doing business deal or wandering the city, which must be integrated with all interiors. A hotel’s restaurant needs to be more than just an eatery that serves delicious cuisine. It should provide a luxurious dining experience, along with providing a unique feel.”

Emphasising on the importance of interiors for every hotel, he says, “Interiors give a space an appealing trademark when designed with some theme or concept. It not only adds a unique look to the place but also makes it more functional and valuable. It really can be harnessed to affect our emotions one way or the other. It can also offer a powerful psychological tool for individual self-promotion.”

Goldmine has handled numerous projects across corporate companies, residents and has ventured into the hospitality segment. They recently participated at the FHW Mumbai exhibition in order to reach out to a larger market and showcase their services on a bigger platform. ■

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ROYALHIDEAWAY

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umeirah Vittaveli in the Maldives has opened its Royal Residence.

The five-bedroom, /six bathroom retreat will cover 3,500 square metres and include a private beach, two pools, and a private arrival jetty.

Amit Majumder, general manager, Jumeirah Vittaveli, says, “The Royal Residence adds another dimension of luxury to Jumeirah Vittaveli. This completely self-

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sufficient hideaway includes its own arrival jetty with an overwater bar, an open air kitchen, restaurant, private beach, two pools, spa and gym, separate living and dining pavilion as well as separate service quarters. Guests can enjoy unrivalled privacy while still having all the activities and facilities of an award-winning resort at their fingertips. We have put much thought into planning out each little detail of the

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Royal Residence and I am confident that guests will be amazed by the level of service as well as privacy that they will experience when staying at this new ultimate tropical retreat.�

The Royal Residence experience will begin as soon as guests arrive in the Maldives. They will receive priority customs service and a personal welcome at the airport, followed by a 20 minute luxury

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Interiors & Design The Royal Residence adds another dimension of luxury to Jumeirah Vittaveli

yacht transfer to the island. A traditional Maldivian Bodu Beru reception awaits, comprising a group of drummers and dancers who greet guests at the private jetty. The Royal Residence manager will take everyone on a brief tour of the luxurious residence.

The journey will lead guests past a sunken lounge surrounded by a fragrant lily pond, to a full sized swimming pool looking

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out across the private beach. A dining room seating 10 with adjacent living room including Bang & Olufsen home theatre system is connected to the pool deck, with an open air Teppanyaki style live kitchen on the far end overlooking the infinite ocean.

An indoor fully stocked kitchen and wine cellar by Nolte is the domain of the personal chef, while separate service quarters house upto four additional personnel.

‘The Sanctuary’ (530 sq m) includes the Master Bedroom, as well as a separate indoor living area, private spa treatment room and private gym outfitted with state-ofthe-art Life Fitness equipment. An indoor bathroom with his and hers vanities and oversized stone bathtub by Kelly Hoppen is complemented by an outdoor bathing area featuring a Jacuzzi with in-built TV. ‘The Villas’ (240 sq m and 195 sq m), one with

king-size bed and one with twin bed, flank The Sanctuary and pool to the North and South – both including their own private open air deck as well as walk-in wardrobe and stone bathtub. ‘The Suite’ connects through a portico to the Royal Residence, and includes one king-sized and one twin bedded room, as well as separate living room and another 49 sq m private pool.

Guests of the Royal Residence will enjoy access to all facilities of Jumeirah Vittaveli via dedicated buggy and chauffeur, including a PADI Dive base, water sports centre, four restaurants and two bars, Kuda Koli Kids’ Club with family pool, and a Talise Spa with overwater and garden treatment rooms. With its focus on understated luxury and cultural connection, Jumeirah Vittaveli offers guests a true Maldivian island experience. ■

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THE TRANQUIL

WILLOW Chengdu, the capital of southwestern China's Sichuan province is known as a destination for culture and food.

Willow Stream Spa at Fairmont Chengdu is a hidden retreat within a thriving city rich in Sichuan history

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illow Stream is Fairmont's award-winning signature spa brand founded in 2001 with a growing collection of breathtakingly beautiful spas around the world. The two words reflect the brand’s philosophy and its connection to nature’s elements. The willow represents a deep-rooted authenticity, strong centre and flexible spirit. The stream represents the energy journey through life - bending and changing in a peaceful, purposeful manner as it finds its way around obstacles. The logo is composed of ancient symbols for the world’s essential elements: earth, air, fire and water. The willow - wood is the fifth element. Balancing these elements puts us in sync with nature’s equilibrium. Simply being here - away from the chaos of everyday life, guests will feel relaxed and start on their energy journey.

Fairmont Chengdu has recently launched the signature Willow Stream Spa. Featuring 1200 square metre floor space, the urban retreat offers eight treatment rooms with two spa suites that come with aroma steam rooms and a mineral bathing facility and three dedicated treatment rooms for men featuring the Gentlemen’s Tonic line for men from London. The spa also features a traditional Chinese foot massage lounge, a nail artistry lounge, a fitness centre and an indoor swimming pool.

URBAN RETREAT Offering an array of lifestyle choices and encompassing total well-being, Willows Stream Spa at Fairmont Chengdu combines a luxurious facility focusing on fitness and movement, and spa and aesthetics. The

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treatment menu includes a selection of authentic Chinese traditions combined with advanced technology facials using oxygen machines for instant results.

An award winning retreat, each Willow Stream Spa is designed to reflect the cultural elements of its unique surroundings so no two spas are alike. At Fairmont Chengdu, Willow Stream Spa offers a range of facial and spa treatments combining with traditional Chinese therapy and cutting edge technology rejuvenating the body and soul. Signature treatments include Hibiscus Skin Brightening, Chengdu Signature Massage with bamboo, traditional foot massage and select imported professional skincare treatments from Intraceuticals.

As part of its wellness concept, the Willow Stream Spa also features an indoor

pool and a state-of-the-art fitness centre offering the latest gym equipment from Technogym with a dedicated instructor and a range fitness classes including yoga, Tai Chi, and qi gong. For the health conscious, a dedicated spa cuisine menu is also available offering a range of healthy cuisine.

“We are excited for the opening of Willow Stream Spa at Fairmont Chengdu offering the perfect combination of authentic experiences, result focused treatments and a selection of lifestyle activities to support and inspire a balanced programme,” says Lindsay Madden-Nadeau, global director Wellbeing for Raffles, Fairmont, MGallery Hotels.

FITNESS CENTRE Technogym provides spacious customised wellness areas and supply fitness facilities to meet all the needs of guests. Catering to their own fitness level, ability, or age, dedicated wellness professionals are here to assist in achieving personal health and fitness goals, supporting them every step of the way.

Following facilities and services are available to hotel guests as well as local guests ● Personal training ● Group and private classes ● Indoor swimming pool ● Wet areas, complete with sauna and steam room ● Relaxation areas ● Shower and locker area. ■

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Reel

TO REAL

Celebrated chef Gordon Ramsay announces the world’s first “Hell’s Kitchen” restaurant at Caesars Palace Las Vegas. First eatery inspired by global hit television show is scheduled to debut this winter

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elebrated multi-Michelin star chef and television personality Gordon Ramsay announced live to his fans on Facebook recently his plans for the first-of its-kind Gordon Ramsay Hell’s Kitchen located at Caesars Palace Las Vegas, set to open this winter. To commemorate the announcement, Ramsay skillfully ignited the series’ 17-foot signature pitchfork – transported straight from the set of the hit Fox show – in the centre of Caesars’ iconic fountains. This marks Chef Ramsay’s fifth Las Vegas restaurant and extends his successful partnership with Caesars Entertainment.

As is the case at Chef Ramsay’s other restaurants, the quality of the food and dining experience is paramount for the Hell’s Kitchen restaurant.

Masterfully designed by Jeffrey Beers International to be an experiential and immersive destination restaurant, guests will feel transported to the studio set, as if they are participating in the globally popular television show, the 17th season of which will air during the 2017-2018 season on Fox. With design features that are engaging to all senses and are a nod to both the red and blue teams featured on the show, the dynamic and bustling kitchen will be the centerpiece of this unique eatery to be enjoyed and appreciated from every seat in the house.

“Fans of the show have been asking us to bring a Hell’s Kitchen restaurant to life since day one, so I’m thrilled to finally be doing it here at Caesars Palace. A key element of the show’s success has always been the diners’ experience, so we are excited for guests in Las Vegas to feel like they too are part of the show – flames and all,” says Chef Ramsay.

Perfectly situated on one of the busiest corners in Las Vegas, directly at the center of the famous Las Vegas Strip at Caesars Palace, Hell’s Kitchen restaurant will seat nearly 300 guests, feature indoor and Strip-adjacent patio dining and offer a daily themed brunch, dinner and spirited bar menu.

“Like so many others worldwide, I too have long been a fan of Hell’s Kitchen and we are thrilled to be bringing a first-of-itskind restaurant like this to Caesars Palace

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Gordon Ramsay

guests and visitors to Las Vegas. We are so proud to welcome a second Gordon Ramsay restaurant into Caesars Palace, a partnership that continues to be the perfect recipe throughout many of our resorts,” says Gary Selesner, Caesars Palace regional president.

The high-energy restaurant and bar will take its cue directly from the eponymous ITV Entertainment and Fox primetime television hit seen worldwide by millions of viewers, and will shine the spotlight on many of Hell’s Kitchen cast/chef recipes and dishes featured on the show, including many of Chef Ramsay’s signature dishes.

“Gordon is a true visionary and all of us at ITV America are thrilled to be working with him on this passion project, which

brings the Hell’s Kitchen experience to so many fans. We see this as a unique extension of a powerful brand that, 17 seasons in, continues to resonate with millions worldwide. It’s an honor to be in partnership with both Gordon and Caesars in what will be a must-visit destination,” said Ed Simpson, EVP, business development & international, ITV America.

Construction on Hell’s Kitchen restaurant will begin this summer with an expected opening date this winter. Gordon Ramsay’s Hell’s Kitchen is a partnership between Chef Ramsay and Caesars Entertainment in conjunction with ITV America. The Hell’s Kitchen show airs in 41 countries around the globe. ■

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THE LONG WAIT After 168 years, Australia's oldest family owned winery Yalumba launches ‘The Caley’: A Coonawarra ‘super claret’

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ustralia’s oldest family owned winery, Yalumba has recently launched a wine that has been 168 years in the making - The Caley Coonawarra & Barossa Cabernet & Shiraz. “The Caley is the pinnacle of a long winemaking journey seeking excellence – a ‘super-claret’ that rightfully honours one of Yalumba’s most adventurous sons. It is the result of an unwavering commitment by Yalumba to Australia’s own unique red wine style – Cabernet & Shiraz – from the Galway Clarets of the 1940s, through the Signature and FDR 1A that started in the 60s and 70s and The Reserve that was created

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in the 1990s. I see it as a symbol of Yalumba’s perseverance and patience – an acknowledgment of the importance of time in crafting great wine,” says vigneron Robert Hill-Smith.

Sourced from Yalumba’s own Menzies Cabernet Sauvignon estates in Coonawarra and two old vine Shiraz vineyards in Barossa (Yalumba’s Horseshoe vineyard and the Burgemeister Linke Block), The Caley is structured for longevity. “The Caley brings together the linear elegance, firm tannins and persistent acid structure of Coonawarra Cabernet with the voluptuous, textural richness of Barossa Shiraz,” Hill-Smith adds.

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Samuel Smith

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High Spirits The wine has been named in honour of Fred Caley Smith, grandson of Yalumba’s founder Samuel Smith. Fred was a horticulturist who had a profound impact on the development of Yalumba’s orchards and vineyards. He is best remembered for an 18month ground-breaking research journey that he undertook in 1893 and 1894 to the USA, UK, Europe, the Middle East, Sri Lanka and India.

The 29 year-old’s detailed and poignant letters to his father, sent home every few days were collected and kept in the Yalumba archive.

Over subsequent generations they have provided inspiration and encouragement for the winery’s outward looking international handshake. “Australian wine is at an exciting time in its evolution. It can use an authentic story of aspiration, struggle and persistence.

The Caley is that story – of a long journey that is a long way from over,” reminisced the vigneron.

He added, “I felt that given our long history in the making of this quirky blend of Cabernet and Shiraz, a Coonawarra-Barossa creation may yet become our ultimate achievement.

Our very Australian-ness is captured in the pragmatism of so many of Australia’s early wines – lyrical creations that were about the wine, not the rules – and The Caley is such a wine. It is a great example of our rich wine culture of experimentation and a willingness to give it a go.”

YALUMBA Established in 1849, Yalumba is Australia’s oldest family owned winery. Having just turned 35, Samuel Smith departed from his hometown of Wareham, Dorset with his wife Mary and their four children. Boarding a three-masted barque called China, the family set sail from Plymouth to Port Adelaide, arriving 11 days before Christmas. After a short time in Adelaide, the family load their possessions into a dray and trek north to a small settlement called Angaston. Samuel works as a gardener for the town’s eponymous Angas family and in 1849 plants his own vineyard with son Sidney. The settlement of South Australia was drained of men seeking their fortunes in the goldfields of New South Wales and Victoria. Smith was not one to be left behind, returning four months later with £300 of gold. With this he purchases 80 acres of land, two horses and a harness – thereby cementing Yalumba’s place in the world. A year later Yalumba’s first wine is released. By 1858 Smith is dominating the local wine shows

A Coonawarra-Barossa creation may yet become our ultimate achievement. Our very Australianness is captured in the pragmatism of so many of Australia’s early wines – lyrical creations that were about the wine, not the rules – and The Caley is such a wine. It is a great example of our rich wine culture of experimentation and a willingness to give it a go

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– a trend that hasn’t slowed in more than 166 years. Today, Yalumba is led by fifth generation proprietor, Robert Hill-Smith. A fiercely independent fine wine producer, Yalumba is driven by innovation, sustainability and excellence. It is the only winery in the southern hemisphere to have its very own cooperage. The crafting of oak barrels is a proud tradition at Yalumba with a coopering history dating back to the turn of the 20th century. With its own on-site cooperage, Yalumba is one of a few wineries in Australia, and one of a small and select group of wineries in the world, to enjoy this privilege. The winery selects the oak, then carefully crafts it into barrels to bring even more character to the wines created in the Barossa. The oak chosen adds flavour, aroma and complexity to our wines. It is such an important stage in the winemaking process, that wine maker Kevin

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‘KG’ Glastonbury selects the oak himself to ensure an abundance of flavour and that every last drop has the potential to become something great.

After the staves are imported from the best forests in the world, they are fashioned

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into tightly bound oak barrels that are then fired to delicately toast the wood, creating the perfect home for Yalumba's wines to develop, until they find their way to the glass. Once seasoned, the oak is delivered into the hands of the Yalumba coopers to be fashioned into barrels. After being carefully cut and manipulated into shape, the cooper then fires the barrels to toast the wood.

The Yalumba coopers employ a long, slow, medium toast, which is proven to be more homogenous and penetrates deeper into the staves. This process helps to eliminate any surface blistering and results in a sweeter more even toast that softens the aromatic compounds. The outcome is a delicate, toast that elevates the natural aromas of the wine and provides the winemaker with a greater control and consistency. ■

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Tech Talk

AUTOMATING THE F&B INDUSTRY

Some crucial technology components are assisting restaurant owners to gain an edge in operations and increase revenues. Torqus, a restaurant management system, enables businesses to add profits, operate with maximum efficiency and have an added advantage while servicing customers through leveraging on new technology

BY SALONI BHATIA

FO O D & H O S P I TA L I T Y WO R L D

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orqus aims at revolutionising the restaurant business by providing an all inclusive point of sale (POS) software with hassle free solutions that maximises business at minimum cost. Torqus has three different products, namely a POS software, head office tool and supply chain management software.

The POS software runs on the latest technology with intrinsic features that manages all the front end activities, providing the best care in terms of management, costeffectiveness, security control, real-time support, technical backing, affordable pricing benefits, on-demand add-ons and comprehensive reporting are only a few to mention.

Speaking to Food & Hospitality World, Suneet Kulkarni, co-founder, Torqus Communications, shares, “Our intention has always been to enable businesses to add profits, to operate with maximum efficiency and to have an edge while servicing customers - by leveraging our technology.

There are a lot of F&B businesses which have a great topline, but may have a low bottom-line because they are not able to effectively manage back-end processes, costs and customer retention. Technology can play a crucial part in managing these pain points.

We focus more on enhancing profitability and revenues for our clients, while at the same time streamlining their back-end processes and ensuring that their customers keep coming back - all using our products - this sets us apart, as a one stop solution.”

Torqus products have been designed as per the needs of the restauranteurs. Kulkarni mentions, “The products are a combination of Customer Retention Tools - to ensure that

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Suneet Kulkarni

the customers remain satisfied, loyal and keep coming back. The Supply Chain Management (SCM) product is to plug leaks in the internal processes such as purchases, production, distribution and sales. Sales is also managed through the Torqus Point of Sale (POS). We also have some peripheral products revolving around these, which are mobile based.”

Tanmay Ratnaparkhe who co-founded the brand with Kulkarni, adds, “The tech trends in F&B lately have been more focused towards customer acquisitions and predictive analysis. With establishments more reliant on technology in all aspects of business, automation is taking place of each front and backend process.” The software is designed to increase a restaurant’s revenue and integrates seamlessly with the operational systems. But it stands to be unique vis a vis the others, mentions Ratnaparkhe. Further adding to the point, Ratnaparkhe, adds, “One of the USPs of Torqus products is that they are massively scalable. Nowadays, there are a lot of start ups coming up in the F&B space,

FO O D & H O S P I TA L I T Y WO R L D

Tanmay Ratnaparkhe

each of their concepts are different, but one thing that they all have in common is that they want to implement a multi store multi city model. And this is not just restricted to startups, even the older brands realise that they can leverage technology to add profitability and expand. Torqus products allow the management to concentrate on the overall business, while it automates all the internal processes.”

Torqus continues to work with some of the renowned brands namely are Box8, Wok Express, Freshmenu, Hola Chef, Chaayos, Nandhana Palace, Eatsome. Ratnaparkhe reiterates, “The F&B supply chain is one of the most complex across verticals.

Businesses need to plan their purchases and production very well due to the short life span of raw materials and end products. If there are leaks in the planning - such as food wastages or expiry, it can have a significant impact on the bottomline. Besides, while ordering extra can lead to higher inventory holding costs and wastages, at the same time under ordering can lead to loss of business and customer disappointment. Then again, the supply chain consists of multiple stages.

The production and distribution stages are crucial as well to ensure that the quality and packaging of the food is maintained. Software can ease these operations for a brand. So it’s necessary to hit the nail right on the head each time while managing the supply chain, in order to operate with maximum profitability.”

Kulkarni mentions, “The next big thing is definitely Artificial Intelligence (AI) where the system can independently take decisions regarding all aspects of operations and sales, based on past data, the past decisions taken and their results.” ■

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Campus Notes

REFINING THE ARTOF PASTRY

The need to match international standards of pastry training programmes gave birth to the Academy of Pastry Arts in India. Inspired by the concept of Make in India', the academy focuses on providing well designed pastry programmes for the budding chefs of the country by giving them the desired exposure in the field

BY SALONI BHATIA

T

he increasing number of aspiring pastry chefs opting for international institutes for training programmes was the raison d'être for the Academy of Pastry Arts in India. The academy aims at churning out budding pastry chefs and entrepreneurs who no longer need to look for opportunities to train in pastry abroad. With schools in Delhi NCR and Bengaluru, the academy is committed to the development of a student’s career, from the beginning until long after they leave. Chef Nikhil Sharma, director and executive chef, Academy of Pastry Arts, shares, “Culinary talent in India is in its very nascent stages now and there is so much more that can be done. The industry is still growing in India and we hope that it

FO O D & H O S P I TA L I T Y WO R L D

Nikhil Sharma

will develop a number of folds in the next few years. Like the Academy of Pastry Arts, there are not many institutions that provide this kind of expertise in this line of work. The academy and my professional chefs are training students from India and enhancing their skills to bring them up to international competition standards.”

The academy boasts of a skilled team of pastry chefs who represented India at the World Pastry Cup 2017 in France and also won a Bronze medal at the Asian Pastry Cup 2016 in Singapore. Commenting on the talent in the country, Chef Sharma opines, “India is very new to the whole concept of French patisserie. Over the past few years, the pastry profession has grown and I hope to see it grow extensively. Compared to the

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amount of knowledge and skills pastry chefs had then and now, there has been a huge growth in skills. In fact, team India which won the bronze at the Asia Pastry Cup in Singapore last year, even participated in the Coupe Du Monde De La Patisserie 2017 among 23 other countries which is quite a big achievement for our country. We hope to see many more achievements on the international platform.”

The academy is the biggest pastry hub in the country and represents India in most of the national and international competitions.

Currently, the academy operates from 20,000 sq ft of space in its two centres and intends to take it to 40,000 by end of this year besides expanding in other Asian geographies.

Informing about the upcoming programmes, Chef Sharma adds, “We will be hosting another series of master classes coming July to give our pastry professionals a chance to learn from the finest master chefs like Chef Martin Chiffers and Chef Emmanuele Farcone. We will also be hosting Asia Pastry Forum at the end of the coming year in Academy of Pastry Arts, Malaysia where 30 per cent of the students still come from India.”

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India Pastry Forum T

The idea is to help a chef during all stages of learning. Chef Sharma opines, “We do assist our students with placements in leading hotels and bakery chains in India. In fact, all the pastry chefs of the leading hotels and bakery chains come to us for training.

They know our standards well and are more than keen to hire our students.” ■

FO O D & H O S P I TA L I T Y WO R L D

he academy recently hosted an India Pastry Forum to promote the Indian pastry art. Chef Sharma mentions,“My plan for India Pastry Forum was to bring the best Master Chefs and MOFs from around the world to help train our country's pastry chefs. Our master chefs include Chef Jean Francois Arnaud, an MOF and international consultant for bakery and pastry.”

The India Pastry Forum is a platform that will enhance the skills of all pastry chefs and persons who wish to take up pastry as a career option. A number of chefs from around the world with varying skills were present that displayed the artistic touch to pastry.

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Movements

Anantara Hotels, Resorts & Spas

Anantara Hotels, Resorts & Spas recently announced the appointments of two new general managers in Sri Lanka.

Giles Selves was announced as the area general manager overseeing Anantara Peace Haven Tangalle Resort, Anantara Kalutara Resort and AVANI Kalutara Resort. Selves joined the luxury brand in August 2015 as general manager for Anantara Mai Khao Phuket Villas & Anantara Vacation Club Phuket in Thailand. His strong career in food and beverage included roles as F&B manager at The Westin Turnberry Resort in Scotland and the director of Restaurant and Bar Development for Starwood Hotels & Resorts in

Europe, Africa and the Middle East. Whereas, Ross Sanders hae been announced as the general manager of Aantara Peace Haven Tangalle Resort. He brings to the role 13 years of experience in the hospitality industry. He started his hotel career as a guest relations manager at Pangkor Laut Resort, Perak, Malaysia. His second appointment was with The Ritz-Carlton Kuala Lumpur, Malaysia, where he completed an extensive management development programme and later become quality manager of operations. ■

FO O D & H O S P I TA L I T Y WO R L D

Hyatt RegencyDelhi Hyatt Regency Delhi has recently announced the appointment of Rohit Srivastava as director of F&B. With 14 years of experience in hospitality industry, Srivastava has worked with The Oberoi Rajvilas at various positions and is with Hyatt Regency Delhi since nine years. His career began with The Oberoi Rajvilas, Jaipur in 2003 and his experience varies in business development, operations, cost management etc. Under the new role, Srivastava will leverage and enhance the ongoing and future work of the hotel. ■

JWMarriott Pune Debarati Bose has been appointed as the director of sales and marketing for JW Marriott Pune. Under this role, Bose will be spearheading responsibilities such as setting annual budgets, forecasting, analysing revenue reports and strategy building to increase the hotel’s revenue and the banquet sales, amongst others. Over the years, she has been handling sales operations and marketing responsibilities with the Oberoi Group where she headed the team of the hotel and worked towards achieving targets of the room revenue and banquet budget of the hotels. In another announcement, Aparajita Das has been appointed as director of services of the hotel. In her new role, she will be responsible for maintaining high standards of cleanliness and aesthetics at the hotel as well as developing new systems and procedures for overall process efficiency. Das began her career 12 years ago as a management trainee with the Taj Group and has swiftly climbed the ladder thereon.

During this journey, she has worked at hotels like Novotel - Kolkata Hotel & Residences, The Ritz Carlton Bangalore, The Courtyard by Marriott Pune, The Oberoi Trident - BKC, The Oberoi Grand Kolkata, and The Taj Coromandel, Chennai. ■

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Movements

Grand Mercure Bangalore

Chef Gopal Jha has been appointed as the executive chef at the Grand Mercure Bangalore. Chef Gopal brings with him 11 years of experience in the hospitality industry. As an executive chef at Grand Mercure Bangalore, he administers all kitchen operations related to food and beverage in the property. Prior to joining AccorHotels at Grand Mercure Bangalore in March 2017, Chef Gopal had worked with The Lalit, Golf & Spa Resort, Goa. A large part of his experience has also been in patisserie, where he worked for eight years with noted hotel chains including Starwood, Taj and Hyatt International. He was a part of two pre-opening hotels with Hyatt. ■

Novotel Imagica Khopoli Novotel Imagica Khopoli recently announced the appointment of Chef Raviraj Guruju as the new executive chef. Hailing from Pune, Chef Raviraj brings with him 21 years of hospitality experience in eminent hotels in India and overseas. He has been a part of renowned hotels like Novotel Hyderabad Convention Centre Hyderabad, and Mercure Lavasa & Lavasa International Convention Centre Pune, Le Royal Meridien Mumbai, Hotel InterContinental the Grand Mumbai, Hotel Avasa, Tylney Hall Hotel England, and many more. ■

JWMarriott,Juhu, Mumbai Chef Vishal Atreya has been appointed as the new executive chef at JW Marriott Mumbai, Juhu. With a career of over 16 years, Chef Vishal has worked with Ananda in the Himalayas where he explored another aspect of food which is related to health and wellness.

While working there for three years, he learnt the concept of amalgamating Ayurveda with food. His last role was at JW Marriott Mumbai Sahar as the executive chef, where he utilised his expertise in Italian cuisine. ■

Sarovar Hotels Sarovar Hotels has announced the appointment of Rohit Verma as the general manager of RS Sarovar Portico, Palampur. With over 16 years of experience in hospitality, Verma brings with him hands-on experience in operation management, inventory management, customer relationship management and team management.

Prior to joining Sarovar Hotels, Verma was associated with Country Inn & Suites

by Carlson Jaipur, Fortune Select Metropolitan Jaipur, among others. ■

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The Westin Resort Nusa Dua,Bali

FO O D & H O S P I TA L I T Y WO R L D

The Westin Resort Nusa Dua, Bali appointed Franklyn D’Costa as the director of F&B. He arrived in Bali from England where he was the operations manager for De Vere Cotswold Water Park, a luxury countryside hotel and event venue. D'Costa completed two hospitality diplomas before going on to participate in a year-long programme as a management trainee at The Orchid Hotel Mumbai, India. Keen to further his career, he returned to Scotland to take up an appointment as F&B manager at Fairmont St Andrews. His duties included overseeing highend outlets and banqueting facilities at this five-star golf resort. He was also instrumental in a multi-million dollar refurbishment project to re-brand several key restaurants. ■

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Scene and Heard

With Marcellus Baptista

Nomadic high

Chefs at the launch of Chandon Delice at ssTote on the Turf

Tumbler full Nin Dusanj, Aftab Shivdasani and Parveen Chander Kumar at the launch of House of Nomad at Taj Lands End

Simply spectacular was the verdict as soon as you stepped into House of Nomad, the gastro bar at Taj Lands End. You immediately felt that warm feeling as you stepped across the wooden floor of the nonintimidating bar. The comfort level was high and so was the cheer and camaraderie with Andrew Pearson and Jenna Ba along with a trained team at the bar. Besides the wooden flooring the island bar crafted from knots of natural timber filled you with

delight as did the glow of the multiple of bulbs above, metal and brass panels and the wine wall standing tall at the far end of the bar. The innovative cocktails complemented by global tapas dishes like marinated olives, burrata croutons, hand carved ham from Parma, buttermilk chicken and Sriracha chilli sandwich, truffle arugula and shaved parmesan flatbread all made for an enjoyable experience on preview night. ■

Everyone was in for a sparkling time as Chandon India launched its new sparkling wine variant, called Chandon Delice, at Tote on the Turf. In attendance were seven of Mumbai’s coolest chefs offering their very own take on the vibrant flavours of this new sparkling wine. Alex Sanchez (The Table), Shilarna Vaze and Chris Perrin (Gaia Gourmet), Kelvin Cheung (Bastian and One Street Over), Pooja Dhingra (Le15 Cafe), Prateek Sadhu (Masque) and Viraf Patel (Cafe Zoe) were present with their food fare inspired from the taste and spirit of Chandon Delice. ■

All cheerful

Terence Lewis and Karishma Tanna at the launch of Hopscotch

Natasha Jain and Esha Gupta at the launch of Lord of the Drinks

Game on!

The cheer was well and truly on at the launch of Lord of the Drinks, brought to you

by Priyank Sukhija. Guests like Jackie Shroff, Rocky S, Esha Gupta, Vindu Singh, Zulfi Sayyed, Shawar Ali, Evelyn Sharma, Sameer Malhotra, Teena Singh and Siddhant Kapoor among many others were seen admiring the sprawling 8,500 sq ft lounge spread across two levels, each with a

What was formerly Asado made way for Hopscotch. The erstwhile restaurant and bar changed hands as it was transformed to Hopscotch bar and brasserie, located on S V Road in Bandra. This brainchild of Neha and Rohan Sachdeo, Gaurav and Manohar Khetwani, along with Suved Lohia as managing partner, attracted the likes of Sohail Khan, Sussanne Khan, Zayed Khan, Terence Lewis, Baba Dewan, Shama Sikander, etc. ■

simple yet classy bar setup and attentive and warm staff. Guests soaked in the sight of the eclectic lamps, customised décor and the enormous collection of dangling lights.

The majestic chandelier caught your eye as you learnt that it was inspired by the elegance and delicateness of a bird’s nest concept with lights that are just the right level of illumination. ■

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STRENGTH AND SUPPORT AccorHotels India partnered with Desire Society, an NGO engaged in the rehabilitation of HIV infected or affected children, to provide support and care for affected children

COMMUNITY SERVICE As part of its seventh 'Global Month of Community' initiative, Grand Hyatt Mumbai, in association with Concern India Foundation took the initiative to paint creative classrooms for kids with special needs at Stephen’s School for Deaf & Asphasic

COLOURS OF NOVOTEL Novotel Hyderabad Convention Centre recently presented its seventh series of ‘Colours of Novotel’ art event

FIRST ANNIVERSARY Grand Mercure Mysuru recently celebrated its first anniversary of operations

IFTAR EXPERIENCE India City Walks organised its 'Iftar Experience' featuring thematic walks along the old heritage lanes of New Delhi followed by traditional 'Dawat' at Jama Masjid

PATISSIER OF THE YEAR The Barry Callebaut Group announced Chef Alisha Faleiro (sixth from left) as the winner of Callebaut Patissier of the Year 2017

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REGD.WITH RNI NO. MAHENG/2012/42381,POSTAL REGD. NO. MCS/161/2016 – 18,PUBLISHED ON 2ND EVERY MONTH, POSTED ON 2ND,3RD,4TH OF EVERY MONTH POSTED AT MUMBAI PATRIKA CHANNEL SORTING OFFICE,MUMBAI – 400001.