Express Food and Hospitality (Vol.1 No.6) September, 2019

EDITOR’S NOTE

The Power of Small

S

ome say biryani is synonymous with Hyderabad. Not many people know that Hyderabadi biryani was developed under the rule of Asaf Jah I, who was first appointed as the governor of Deccan by the Mughal Emperor Aurangzeb. There aren't many places in South India where both the North and South Indian culture mix and co-exist peacefully like in Hyderabad.

It is also, according to the GMs of leading hotel brands in the city who we met recently, one of the top performing hospitality markets in the country, apart from Bengaluru. But, with the help of the government, it has to go beyond Hyderabad into the Tier 2 and 3 cities of Telengana, only then as the Hotel and Restaurant Association of Telengana State (HRATS) says, “We can truly say we are talking about Telengana centric rather than being just Hyderabad centric.” Looking Beyond Hyderabad is going to be one of our topics of discussion at our forthcoming Express Food & Hospitality Expo to be held at Hitex in Hyderabad from September 24 to 26.

We also take a look at the bakery market here and according to some leading bakery ingredient producers, the market is developing beyond just biscuits and puffs into a matured patisserie market, at the same time preserving its rich culture of Osmania biscuits and nan khatais.

EXPRESS FOOD & HOSPITALITY NATIONALFOOD,HOSPITALITY& BEVERAGE SALES WEST Datta K +91 9821580849 | datta.kandalkar@indianexpress.com

SOUTH Sreejith Radhakrishnan +91 88675 74257 | sreejith.radhakrishnan@expressindia.com

Sanjay Kumar +91 9711099079 | sanjay.kumar@expressindia.com

OPERATION AND SALES Satish Dange +91 9821876620 | satish.dange@indianexpress.com

EAST Debnarayan Dutta +919051150480 | debnarayan.dutta@expressindia.com

Ziyad Tungekar +91 9820512718 | ziyad.tungekar@expressindia.com

Ajanta Sen Gupta +919831182580 | Email: ajanta.sengupta@expressindia.com

EXPRESS FOOD & HOSPITALITY

September 2019

STEENA JOY Editor Express Food & Hospitality editor.efh@gmail.com

NORTH Prabhas Jha +91 9899707440 | prabhas.jha@expressindia.com

Satish Dange +91 9821876620 | satish.dange@indianexpress.com

Venkatesh Subramaniam +91 9892512644 | venkatesh.subramaniam@expressindia.com

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“Some of the best hotel markets are the small cities which have less population and high pricing power, making it very profitable for a hotel to operate”

Grabbing news headlines is the ongoing conflict between restaurant associations and food service aggregators (FSAs) which has also reached Telangana.

The Telangana State Hotel Association (TSHA) has reportedly joined hands with the Irani Chai Hotels Association and biryani centres to oppose the deep discounting menace. Read our news report on the imbroglio where NRAI has specifically pointed out that it is not against the FSAs. It is only opposing the deep discounting which it feels will hurt the sustainability of the industry in the long run.

Intellistay Hotels recently launched its Mango Suites Select in Navi Mumbai which will be followed by Siesta Hospitality opening its new property in the same area this month end. Just proving what Shwetank Singh, VP, development and asset management, InterGlobe Hotels says, that roughly 50 per cent of the future supply of branded hotels in India will come from the mid-market segment. A sentiment shared by Prashanth Rao Aroor, CEO MD and co-founder, Intellistay Hotels who says that some of the best hotel markets are the small cities which have less population and high pricing power, making it very profitable for a hotel to operate.

FOR PARTNERSHIPS,TIE-UPS,SPECIAL EVENTS Anishi Khetan +91 9930915221 | anishi.khetan@indianexpress.com

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CONTENTS CHEF'S PLATTER Chairman of the Board Viveck Goenka Sr. Vice President Neil Viegas Asst. Vice President Harit Mohanty Editor

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Steena Joy* Correspondent Akshay Nayak DESIGN Assistant Art Director Pravin Temble Chief Designer Prasad Tate Senior Designer Rekha Bisht Graphics Designer Gauri Deorukhkar Senior Artist Ratilal Ladani Photo Editor Sandeep Patil DIGITAL TEAM

THE GURUGRAM KITCHEN IS A PILOT PROJECT AND WILL BE REPLICATED IN HIGH GROWTH CITIES OVER THE NEXT FIVE YEARS: CHEF GAUTAM CHAUDHRY

HIGH SPIRITS

Hospitalitybusiness in the Land of the Nizams As Express Food & HospitalityExpo gets set to roll out in Hyderabad,General Managers of leading hotels in the cityand industryassociations like TSHAand HRATS share their insights on the hospitalitymarket here

(24-30) 45

Head of Internet

RUM OF VERSATILITY

Viraj Mehta SCHEDULING & COORDINATION Arvind Mane

P20: NEW KIDS ON THE BLOCK

MARKETING / SALES

Ginger Sanand

Ziyad Tungekar Dattaram Kandalkar

P48: PRODUCT TRACKER

Satish Dange

Flavoured cow ghee by Akiva Superfoods

MARKETS

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NRAI & FHRAI SEEK SUPPORT FROM FOOD SERVICE AGGREGATORS TO ERADICATE DEEP DISCOUNTING

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INDIAN FROZEN FOODS INDUSTRY WILL GROW AT 17 PER CENT CAGR, TO BE VALUED AT RS 188 BN IN 2024: CII

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IN GOA, WE WILL BE ADDING TWO BUNGALOWS UNDER THE AMA BRAND: RENU BASU

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FOOD PROCESSING SECTOR STALWARTS VOUCH ON SUSTAINABILITY AND REAL-TIME INNOVATION TO REGISTER STRONG GROWTH

Venkatesh Subramaniam Sanjay Kumar Sreejith Radhakrishnan

P31: MOVEMENTS The Westin Gurgaon, New Delhi

PARTNERSHIPS, TIE-UPS Anishi Khetan CIRCULATION Mohan Varadakar PRODUCTION General Manager B R Tipnis

P58: WEEKEND Scene and heard by Marcellus Baptista

Express Food & Hospitality® Printed and Published by Vaidehi Thakar on behalf of Global Fairs & Media Pvt Ltd and Printed at The Indian Express Press, Plot No.EL-208, TTC Industrial Area, Mahape, Navi Mumbai-400710 and Published at Express Towers, 1st floor, Nariman Point, Mumbai 400021. Editor: Steena Joy* (Editorial & Administrative Offices: Express Towers, 1st floor, Nariman Point, Mumbai 400021)

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* Responsible for selection of news under the PRB Act. Copyright © 2019. All rights reserved throughout the world. Reproduction in any manner, electronic or otherwise, in whole or in part, without prior written permission is prohibited.

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September 2019

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NRAI & FHRAI seek support from food service aggregators to eradicate deep discounting Akshay Nayak Mumbai ON THE EVE of India’s 73rd Independence Day, NRAI (National Restaurant Association of India) initiated #Logout movement to give restaurant industry freedom from aggregators like Zomato, Dineout, EazyDiner, Nearbuy and Magicpin who have distorted a vibrant marketplace by aggressive discounting and predatory pricing. According to Anurag Katriar, head of NRAI Mumbai Chapter, they were making consumers discount-addicts and the cost of these deep discounts was being singularly borne by the restaurants. There was a strong undercurrent within the F&B fraternity with Zomato Gold, GIRF and EazyDiner Prime against this menace for a while and perhaps the tipping point was the announcement of the introduction of Zomato Infinity and extending the benefits of Zomato Gold on the delivery platforms

by Zomato. “This shook the entire eco-system of the F&B industry as these decisions were arbitrary and unilateral,” he cited.

The move to #Logout started with a small spark from about 300 restaurants in Gurgaon and in less than 24 hours, the movement gained momentum nationwide and the entire restaurant fraternity stood united to protect the industry from the epidemic of deep discounting.

More than 2500 restaurants logged out across all the dinein platforms, informed Katriar.

Speaking about NRAI’s stand regarding the #Logout movement, Rahul Singh, president, NRAI, said, “NRAI delivery task force had its first meeting with Swiggy, Zomato, Uber Eats and Foodpanda to address the concerns of the standalone and chain business

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Rahul Singh

Gurbaxish Singh Kohli

Anurag Katriar

Ankit Mehrotra

operators regarding deep discounting. We aim to continue these meetings on a bimonthly basis for communicating feedback from the restaurant industry to the aggregators to ensure a healthy business environment for all stakeholders."

Katriar highlighted, “Let me reiterate firmly that NRAI is not against the aggregator led technology-platforms. We only had and have one single issue - eradicate deep discounting which is very crucial for the sustainability and growth of the industry. NRAI held extensive meetings with all the restaurant aggregators and we were bemused to learn that the aggregators were promoting deep-discounts to stay competitive amongst each other. While one aggregator gave 1+1, the other had to adopt a 50 per cent discount scheme to stay relevant. And what hurts the most is, that these deep-discounts are funded by the restaurant industry and not the aggregators. Moreover, as opposed to general perception, restaurants do not get any share of the proceeds that aggregators generate from guests as subscription fees. Hence, it is very crucial to ensure that the terms of engagement between aggregators and restaurants

are fair, logical, sacrosanct and transparent.”

“Based on complaints and grievances received from restaurateurs across the country, FHRAI has consolidated the most common issues caused due to the FSAs’ unfair business conduct. We’ve asked for inputs from all our members and affiliate associations and have compiled a list with action points to get the concerns acknowledged and addressed on behalf of the fraternity. Among the top issues, FHRAI has narrowed down six points to action which include consulting industry associations; profitability; unfair customer appeasement; practices; deliberate policing, competing with each other, and legal and taxation aspects.

Presently there is only a oneway communication, leaving no opportunity for the industry to have a conflict management mechanism in place. A win-win situation is the need of the hour and any strategies adopted by the FSAs for their profits should directly benefit the restaurant industry too,” explained Gurbaxish Singh Kohli, vice president, FHRAI. To put the tussle to rest amicably, Katriar said that NRAI is in constant engagement with all these aggregators and held extensive meet-

ings with all of them, i.e., Dineout, Zomato, EazyDiner, Nearbuy and Magicpin between August 19 and 20. Dineout, EazyDiner, Nearbuy and Magicpin took cognisance of the acute problems being faced by the restaurant community and agreed to work with NRAI in creating a more balanced and transparent structure of discounts. “They are in constant dialogue with NRAI and we are working together to come at a decision that is mutually agreeable and beneficial to both sides. We are hopeful of concluding this exercise and onboarding these aggregators soon. NRAI deeply appreciates the efforts of these aggregators in engaging with NRAI to find a solution to this impasse,” he added.

However, despite NRAI expressing similar concerns to Zomato particularly about the menace of their product called Zomato Gold, the aggregator came back with solutions which did not address the core issue of eradicating deep discounting, he informed. Instead, they suggested restricting the use of Zomato Gold by the consumers to soften the impact of discounts on the restaurants. But this did not address the core issue of deep discounting and secondly, NRAI felt that changing the

terms of use after selling a product is unfair to consumers. NRAI suggested some alternate solutions but Zomato CEO vide his tweet said that he is “logging out of the logout campaign” effectively suggesting that he is not willing to engage with NRAI any further to address this issue. For NRAI, this implies that #ZoGoisNoGo,” explained Katriar.

Supporting NRAI’s standpoint and supporting the restaurant partners’ quest against steep discounts, Ankit Mehrotra, CEO and cofounder, Dineout said, "We're happy to have come to a positive consensus with NRAI and support our restaurant partners. While Dineout has never been a platform encouraging ‘deep discounting’, we have always had a ‘restaurant-first approach’ and hence encourage restaurants to #LogIn with technology. We have offered to extend our loyalty management module of our B2B platform - inResto at zero cost to our restaurant partners to further our mission of making every restaurant in the country tech-enabled. Together we can bring in a new era and take the restaurant industry forward with the help of technology, discovery, reservations and payments.”

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In Goa,we will be adding two bungalows under the Ama brand: Renu Basu Steena Joy Mumbai IHCL recently organised its third Sales Mission in Mumbai in which 59 group properties participated and interacted with partners in Mumbai. Speaking to Express Food & Hospitality Renu Basu, SVP, Global Sales, IHCL stated, “Based on what is happening in the market in terms of ambitions for travel, we are shaping that and being shaped by it. Since Indians are holiday seekers, and with the rise in disposable income, people want to enjoy the experience, so there has been a shift in terms of people holidaying now. Also, people are more considerate about sustainability now while making their travelling decisions. Ama Trails and Stays is one of our

most exciting ventures. They are currently a group of heritage bungalows belonging to plantation managers and guest houses in Chikmagalur and Coorg. Going forward they will be located in unique locations across the country. In Goa, we will be adding two bungalows under the Ama brand. This is to harness the way people holiday in India with families and extended families.” Under SeleQtions, IHCL has 12 hotels in the key markets in India. All these hotels have a strong equity lineage behind them. “For example, in Mumbai, the President Hotel is known.

Likewise, the Blue Diamond in Pune is recognised for its name.

There is also the Savoy Ooty which was known for being the Savoy. Also Cidade de Goa will be a SeleQtions property now.

Renu Basu

Looking at these kind of gems, we are focussing on the unique heritage of these properties that bring their own equity to that city and the place. We will soon be launching the Connaught in

Delhi. So, that is the uniqueness of SeleQtions as a brand,” Basu added.

Vivanta represents the collection of IHCL's upscale hotels which are uniquely spirited, dynamic, and distinct in their own ways. “It offers unique experiences for contemporary travellers. Currently we have 24 Vivanta branded hotels. We have two to three more hotels under the Vivanta brand in the pipeline, she said.

Ginger is the growth vehicle for the organisation. Basu elucidates, “It is a revolutionary concept in hospitality for the lean luxe segment. They are designed and modelled to provide a very refreshing and reviving experience facilitating the lifestyle of the guests. The prototype hotel was in Goa. We recently

launched one in Sanand and Goa. We will soon launch another in Patna. The other Ginger branded hotels will too undergo the refurbishments to meet the new personality and brand standards of Ginger as a brand. Currently we have 46 Ginger branded hotels with 10 in the pipeline.”

Basu opined that there is huge rise in demand from Tier II and III travellers because of the rise in income, aspirations and the launch of UDAN scheme.

“The number of travellers from smaller cities have grown as they love the brand for the aspirational element. Also, the lifestyle in Tier II and III cities is phenomenal, with higher disposable income. The travellers from these markets do group travel, meetings, family get-togethers, weddings, etc,” she said.

Leisure Hotels to enter hostel segment with 84-bed facility in Rishikesh Steena Joy Mumbai LEISURE HOTELS, a Uttar Pradesh-based boutique hotel group, with 27 properties pan India, is setting up a 84-bed hostel facility in Rishikesh. The group started off with a hospitality business 30 years ago. Speaking to Express Food & Hospitality, Vibhas Prasad, director, Leisure Hotels, said, “We had a summer residence in Pilibit which we converted into a hotel in 1989. We now have 27 properties, 80 per cent of these are owned by us. Rest are managed.

We currently own a property in Corbett which is managed by the Taj group of hotels - the Taj Corbett Resort & Spa. We also have two hotels which are managed

by Club Mahindra. In Naukuchi-

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atal we have 30 rooms, we are adding 70 more. We have another nine properties in the pipeline in the next 18 months, which will take our total to 36 properties.”

Elucidating on future plans, he said, “Largely our focus has been in Uttarakhand and Himachal. But we are soon opening a business hotel in Greater Noida in the next three months. We are also expanding into the boutique luxury leisure space. Business hotels, resorts, luxury camps and villas and the fifth category which we will be launching soon is the hostel category.

Our first hostel in Rishikesh will have 84 beds and is 28 minutes from the airport. It will target the pilgrim traveller, the yoga traveller from

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Vibhas Prasad

all across the world who travel on a budget.”

Commenting on the leisure market segment, Prabhas

stated, “There is still a lot of gap in the leisure segment. The leisure space has a lot of boutique properties. Our Kasauli property has 12 rooms, we are adding eight more, Dharamshala has 15 rooms and we are adding there too. Not many large hotel chains can build viability. So that's the gap that we see and we are building it, either through the pipeline of our own properties or though the management vertical. We also manage properties for other asset owners and currently we manage seven properties where we do not have ownership of the asset. And the model is working very well for us.”

What about spreading to other regions of India? “We have a small presence in north Goa but we have not got the right

product as yet. We don't want to open just for the sake of opening a hotel. Delhi NCR is a huge source market for us. We have looked at places near Mumbai too like Alibaug, Mahableshwar, Lonavla, etc. But we will wait for the pipeline in the north to materialise which will take a year and then evaluate other regions.

North East we have not looked at yet. We have already soft launched a pure wellness product near the Dehradun airport called Naturowell. Adivaha is also launching in Dharamshala next month. Manali too we are looking at. A second property with the Taj will be opening in Haridwar next year in June under the Seleqtions brand. This will be on the franchise model which is a first for the Taj group,” informed Prabhas.

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Indian frozen foods industry will grow at 17 per cent CAGR, to be valued at Rs 188 bn in 2024: CII CII recently organised a conclave to address the challenges and opportunities in the refrigerated and frozen foods segment, which marked the presence of leading industry experts sharing their insights about the Indian market for the segment. By Akshay Nayak

O

n the back of changing consumer sentiments pointing to increasing demand for frozen food consumption and encouragement from the government, the Confederation of Indian Industry (CII) recently held a daylong conclave on ‘Refrigerated and Frozen Foods - Challenges and Opportunities’.

Speaking at the event, Kashmira Mewawala, chairman, CII Maharashtra State Council & head - business development & chief ethics counselor, Tata Capital informed that earlier the frozen food industry in India was only limited to ice cream, basic frozen vegetables like peas and French fries. With the increasing number of nuclear families, the kitchen is the single most key driver in consumption in the retail space. On the back of ease in availability of frozen foods in Tier-II markets, and expanding cold chain infrastructure, the industry will only grow further, she remarked. “An increase in demand for frozen foods in India is also for the fact that these products are available round the year, irrespective of the season.

The market is largely dominated by select major brands and some regional players. According to the Indian Frozen Foods Market Overview 2016-2022 published by the Research and Markets, the retail frozen food market is close to 24-26 per cent of the overall frozen food market and is expected to continue its growth trajectory in the forecast period also. The Indian Frozen Foods market has reached a value of around Rs 74 billion in 2018. The market is further projected to reach an annual Rs 188 billion by 2024, at an expected CAGR rate of around 17 per cent during 2019-24,” she said.

The global frozen food indus-

try was estimated to be valued at US$ 219.9 bn in 2018. The interesting fact is that it is growing at five to six per cent but is pegged around 5.1 per cent CAGR. According to Arabind Das, convenor, CII Maharashtra State Panel on Rural-Urban Connect & former COO, Godrej Tyson Foods, Indian frozen foods industry reached a value of US$ one billion in 2017 and CAGR of 18.5 per cent. The market is expected to grow at CAGR of 17 per cent as estimated. Frozen vegetable snacks capture the highest market sales sitting at 39 per cent, followed by 36 per cent by total meat products, and fruits and vegetables at 25 per cent, he informed. “Consumers are ready to accept frozen foods provided they are seeing the value in the frozen food. The entire awareness programme of usage and handling of frozen foods is crucial. Various state governments including Gujarat, Maharashtra and Chattisgarh, Madhya Pradesh, Andhra Pradesh, Haryana and Odisha offering Capex incentives on frozen food processing industries. Recent trends in the segment are - the consumers are demanding more innovation; streamlined meal preparation and reduced efforts in meal preparation with enough flexibility. Products like frozen desserts, pizzas, biryani and cold cuts are gaining momentum in demand.

Cold chain infrastructure has played an important role in driving the frozen food market as it helps to transport at both domestic and international levels.

Ministry of Food Processing Industries (MOFPI) had sanctioned 286 projects till December 31, 2018. Under the scheme of the cold chain, value addition and preservation infrastructure to provide integrated cold chain

10 EXPRESS FOOD & HOSPITALITY September 2019

preservation infrastructure facilities. Under the frozen foods segment, the fruits and vegetables category has witnessed close to 52 per cent investment, followed by 26 percent in dairy and 13 per cent in fisheries,” explained Das.

Changing sentiments for frozen foods Pankaj Mehta, MD, Carrier Transicold, India & South Asia, in his address at the conclave highlighted that, changing sentiments of consumers across verticals of industries, the millennials are showing a shift in demand, just like they do not want to own a car but rely on cab aggregators, and hence the notion of owning an asset is slowly diminishing. “The challenges associated here is when we talk about the cold chain, most of the time we talk about cold storage. We do not talk about transportation, connectivity or change in packaging. The second challenge is our country has high ambient heat, for which, cold chain faces its problems here because the existing infrastructure in the country is not designed for chilled products. It’s not designed to carry fruits and vegetables. We have 20,000 reefer trucks in the country – from -25 degrees to 25 degrees. There lies

the opportunity. All the cold chain happens by roads, we need to explore the other means of transport including railways and waterways. There are multimodal terminal coming in Varanasi, this gets in the right way, to get the cold chain working. Furthermore, last mile or secondary distribution, the cold chain is almost non-existent. We need to think cold chain and not cold storage,” Mehta added.

B Thiagarajan, MD, Blue Star noted that regulation of single-usage plastic used for frozen food products packaging will only become stringent with time keeping in mind the sustainability aspect. “The opportunities that it will throw open is, there will be many sunrise industries using alternative packaging materials, he opined. The air conditioning refrigeration industry is indeed putting pressure on how non-conventional cooling will be going ahead, but the regulations here too will be stringent. Small equipment is coming into the refrigeration segment fast,” he observed.

Dr Pallavi Darade, commissioner, Food and Drug Administration, Government of Maharashtra, said Indian frozen foods industry has reached to a whopping number of Rs 74 billion in 2018. The CAGR would

be around 17 per cent and projected to grow at Rs 188 bn by 2024. “What I believe is India being the global food basket we need to strengthen the strategies towards managing, the product integrity which is important and to align with the emerging regulatory trends across the globe. With the rising consumer awareness about frozen foods among consumers, the demand has gone significantly northwards. Consumer safety is a prime and shared responsibility. Refrigeration facilities and inadequate infrastructure in the rural region have been existent. Registration and licensing is the basic thing businesses need to consider,” Dr Darade concluded.

In a panel discussion on ‘Innovation & Disruption in Frozen Food Market in India: Changing Times’, panelists Mithun Appaiah, CEO, Innovative Foods (Sumeru); Devanshu Gandhi, chairman & MD, Vadilal Industries; Prashant Vatkar, CEO, Godrej Tyson Foods; Arulanandam Ayyasamy, head - warehousing & commercial, operations, Allanasons and Girish Pai, director, Kamaths Ourtimes Ice Creams, unequivocally echoed that the root cause of lethargic penetration of frozen foods is that the consumers in India believe that frozen is not fresh.

Appaiah noted that, the consumer sentiments are slowly changing, however, the first thing is to break the myth.

Appaiah also mentioned that when he had met Chef Alfred Prasad, the chef had mentioned that chefs across India use 70-80 per cent frozen foods in their dishes.

Vatkar and Khattar jointly said that they are bullish about the future of frozen foods and its penetration will only rise.

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Food processing sector stalwarts vouch on sustainability and real-time innovation to register strong growth FICCI jointly with ministry of food processing industries organised the 12th edition of the Food World India conclave. Akshay Nayak shares details of key aspects discussed throughout the day-long event

R

ameshwar Teli, minister of state for Food Processing Industries, Government of India, at the 12th edition of Food World India conclave organised jointly by FICCI and ministry of food processing industries (MOFPI), said that the food processing sector is one of the most promising sectors in our country with a high potential to grow in the future. With a budget of Rs 1400 cr, the MOFPI will assist industrialists and young entrepreneurs to set up food processing industry in the country especially in the hilly terrains, he noted.

Teli also invited the industry and entrepreneurs to invest in the north eastern states. “Government will assist all the investors and industrialist to set up units in these states and especially in North East and Jammu Kashmir,” he said.

While highlighting the views on offerings by Odisha Government in the food processing sector, Sanjeev Chopra, principal secretary, department of industries, Government of Odisha, said, “Food processing sector is identified as one of the priority sectors in Odisha and has immense potential under the governance of the state government. The Odisha government has taken various measures to maintain the cost of doing business and improve infrastructure in the state.”

The day-long event witnessed the presence of the who's who of the food processing industry from brands like ITC Foods, Tata Chemicals, Kellogg's, Britannia Industries,

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Cargill India, among many others. The stalwarts shared their invaluable views about the various aspects affecting the growth of the food processing industry in the country, through dedicated panel discussions.

The first panel discussion focussed on the effect that the economic slowdown has had on the food processing industry and the initiatives taken by the many food processing brands to stay afloat in the declining economic market situation. The panelists included Hemant Malik, chair, FICCI Food Processing Committee & CEO- Food Division, ITC; Mohit Anand, co-chair, FICCI Food Processing Committee & MD, Kellogg’s India; Dr R S Sodhi, managing director, GCMMF (AMUL); Varun Berry, managing director, Britannia Industries and Simon George, president, Cargill India.

Food processing industry to bloom Malik said, “Neilsen Analytics shows that the food processing industry is seeing a lag, but ITC being in multiple categories, the consumption is quite stable.”

Berry asserted that the value segments are showing slowdown. “We were the first to signal the slowdown. Fixed costs should not be more that 75 per cent of topline, which we are continuing to do with aggressive plans in place. Consumers will start reacting differently, but it is not a long term issue,” he feels.

Anand opined, “We have generally found the dialogue to be very progressive. The government is very much into listening more, it will only look better from now.

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From a global view, the trends are changing dramatically. The things are moving East. India exports Yoga. The trends are going to move from here to out. The ease of doing business is getting better. There is an opportunity to simplify the GST aspect.”

Sodhi too is bullish about the India market and trusts that the food industry will never face recession and the economic slowdown is only temporary. George agreed, “For Cargill in India, opportunities are increasing. We are looking at the overall picture than just the MSP. It is more about productivity and waste elimination. We have a really strong thought process for India's future.” Economic slowdown is temporary is what the panelists concluded and the food processing segment will only grow in the approaching quarters.

The topic of the second panel discussion was sustainability.

Panelists included Richa Arora, COO - consumer products, Tata Chemicals; Rajesh Kumar Sahetiya, senior business director - HNH South Asia, DSM Nutritional Products; Anurag Jain, business director, DuPont Nutrition & Health; Himanshu Bak-

shi, MD, Danone India and Ishteyaque Amjad, VP-Public Affairs, Communications & Sustainability, Coca-Cola India. Jain commenced the conversation saying, “Sustainability is one of our primary focuses so that the world is a better place.” Said Bakshi, “Danone is a nutrition company and not a dairy major.

'One Planet One Health' is the vision of Danone which has sustainability element to it. In the factory, over the last three years 50 per cent water usage has reduced. We work with around 5000 farmers in Punjab.” Arora feels there are many explanations when one says sustainability. “We have a council at the group level to actually drive sustainability across verticals. You must acknowledge the government push in getting sustainability to the centre of the table with the push of EPR. The problem we came across was to get the recyclable packs. The vendors also were naysaying. We intend to convert all our packs to recyclable. We are way ahead of our EPR,” she added. Amjad said, “The world's largest and one of the oldest brands, we have 21 brands with revenue over a billion. We have to be a consumer-

centric beverage company. The only obligation on us is to provide safe products. What can be indulgence for one could be functionality for others.” Sahetiya in this regard pointed, “We as ingredient manufacturers need to come with brands that keep the nutritional aspect without compromising on the taste.”

Siraj Hussain, former secretary, ministry of agriculture & food processing industries, Government of India, shared his concerns faced by the sector and said, “Due to the fall in prices the farmers suffered.

There is an increase in food wastage impacting the growth of the industry. We hope there are reforms that will increase the development in the food processing infrastructure along with driving investment in the rural agriculture.”

Reema Prakash, jt secretary, MOFPI, said, “The Pradhan Mantri Kisan SAMPADA Yojna which will not only provide a big boost to the growth of food processing sector in the country but also help in providing better returns to farmers, is a big step towards doubling of farmers income, creating huge employment opportunities especially in the rural areas, reducing wastage of agricultural produce, increasing the processing level and enhancing the export of the processed foods.”

A FICCI Centre of Excellence on Nutrition was also launched on the occasion with an objective to create greater awareness amongst stakeholders on the different aspects of nutrition and reformulation.

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'TABLEWARE DESIGNERS ARE LETTING THEIR HAIR DOWN AND GOING FOR WHACKYSHAPES TO GET THATWOWFACTOR' Rafeek Abdullah, MD, Wilmax Collections, speaks to Steena Joy about the changing trends in hospitality tableware and the innovative products the company is spearheading What are the new trends in hospitality tableware?

A plate is a chef’s canvas to unleash his or her creativity.

Chefs are looking for tableware that will accentuate their food presentation. Garnishing and ingredient presentation are important. Therefore plates with rim lines are an all weather choice. The line can be gold, silver or blue. It leaves the middle of plate free for food presentation in an unobtrusive way.

In this time of hyper active social media life, guests click pictures of food on the table and put it on Facebook, Whatsapp, Instagram, Pinterest and so on.

Also there are social media influencers and vloggers whose opinions matter to their followers. It’s found that youngsters are particular about how food looks on social media and it’s an important factor for them in choosing a restaurant.

The crockery used in a restaurant should reflect the theme, story and mood setting.

The feel can be royal to rustic.

It can vary from quirky to role play themed to museum themed to futuristic. So a lot of thinking goes into putting the right set of crockery on the table.

If you are specialised in recipes from a particular part of the world, then the crockery should match it as well. Chinese food will need certain designs and shapes, a Mexican menu has its own type of plates and bowls and so is the Mediterranean fare.

A lot of unusual and innovative shapes are in trend for the last few years. There are plates shaped like fish, shell, flower,

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leaf and more. There are many geometric and zigzag shapes out there as well. Designers are letting their hair down and going for whacky shapes to get that wow factor. But amidst all these one has to be mindful about the usability aspect. Because one should be able to place the food on it, make sure it stays on and that the diner is able to eat it.

What’s the difference between porcelain and bone china? And what material does Wilmax use?

Porcelain is made of kaolin clay, quartz and feldspar. Bone China also has kaolin clay, quartz and feldspar and the additional element of bone ash.

It’s because of this bone ash that bone china got its name.

Both materials go through two firing processes named as biscuit and glost. Firing temperatures vary depending on what properties you want in the end product.

Wilmax England’s material is fine porcelain. We use naturally obtained metallic oxides to make the porcelain mouldable, translucent and fine. So Wilmax products have the toughness of porcelain, but also has thinness and elegance as well.

What has been the response to your Natural Bamboo series?

The response has been fantastic. We are not looking at bamboo as an add-on product line with a few items. It’s a full range. We have wide varieties of trays, plates, section platters, turntables, bowl stands and

EXPRESS FOOD & HOSPITALITY

September 2019

all can be done with a natural material like bamboo. And it is durable and strong. Bamboo has water resistant and stain resistant properties which make it ideal for tableware.

In luxury properties and fine dining restaurants our bamboo series is a key part of their mix and match table setting. Restaurants and resorts with earthy themes and rustic feel go for bambooware in big way.

Rafeek Abdullah

We use naturally obtained metallic oxides to make the porcelain mouldable, translucent and fine. So Wilmax products have the toughness of porcelain, but also has thinness and elegance more in this series.

Bamboo is the fastest growing plant and it produces more oxygen than most trees. You can cut them without killing the plant. It can be grown without using pesticides and processed

without using harsh chemicals.

All these factors make it a favourite among eco-conscious customers.

Flexibility and finish are key characteristics of bamboo. One is often surprised to see what

You also have stainless steel and glassware products. How are they faring?

Yes we have. Under stainless steel we have cutlery, barware and hollowware. The cutlery is made of 18/10 stainless steel. It’s corrosion and deformation resistant. It does not interact with food and it does not cause changes in its colour or taste.

In barware, our Double Bottom Cocktail Shaker is quiet a hit. We have gold, silver and copper finishes in this line. We also have mini mugs and wine buckets in this segment. Our hollowware range includes vacuum jugs and tea pots among others.

The Crystalline Glass line has perfect glasses tailored for wine and champagne. Our thermo glass is another trendsetter. It’s very effective in keeping hot beverages hot and cold delicacies cold. The products are double walled and they contain boron oxide, which enables them to adjust to heat changes. With thermo glass you can enjoy an ice cream for a longer time without getting it melted.

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Intellistay Hotels to record turnover of Rs 10 mn,will open 17 hotels in FY20 Akshay Nayak Mumbai COMING FROM a background of family business which didn’t have to change for 20-30 years, in the few years that Prashanth Rao Aroor, CEO MD & cofounder, Intellistay Hotels, has been in the hospitality business, he recalls that the world changes really fast to which corporates need to adapt to soon. “In 2008, when we started, the demand for hotels was at the peak. The only brand in budget segment was Ginger, while Lemon Tree Hotels was in the initial stages of entering the market. With not much competition in the branded hotels segment, we saw that the other branded hotels followed standardisation in room designs, services, etc., whereas ours has been a conversion brand, with each hotel being different,” he reminisced about the commencement of Intellistay Hotels.

About the company and its performance over the years, added Aroor, “As we did not have the pedigree, our first two years went on to understand the market.

Our first prototype came in 2010. Our initital five hotels from 2010-2012 were leased properties. In 2010, everybody became more conscious about their spending. Also, India being diverse throughout its expanse, the demand is varied in each region. So, we learned during this time, that each product has to be unique in its own ways. When we started, we were a single brand, but because of the demand, we created a portfolio of five brands with each having some template according to the market. We moved out of the lease-based model to the contract-based business model. We created a perfect formula on which we have very heavily grown. With 25 hotels, for our brand, 40 per cent are revenue shares, while the 60 per cent are management contracts, so for our size we have an unusually large turnover. Our turnover for this fiscal would be close to Rs 10 million, so the management company is large. We will now be investing more in training and development and technology. As per HVS Anarock report last year, Intellistay Hotels was the third highest hotel signing and opening company. Last year we opened 12 hotels. Within just four months of this fiscal, we have opened seven hotels. We will open nine to 10 more hotels this year. We come

Prashanth Rao Aroor

with genetics in operations and we are a profitable company this year with no debt on the books. We are also growing organically.” Replying to a query about the key markets for Intellistay Hotels, Aroor responded that the markets that are good or bad in India are not intuitive. “Some cities which are termed to be good cities, they may not necessarily be a good market for hotels. Some of the best hotel markets are small cities. Dehradun, Bhopal, Aurangabad, Mangalore, etc are some of the finest hotel markets. They have a small population and high pricing power, so very profitable for a hotel to operate. Also, we found that when we are going into smaller towns, we are getting higher recognition.

As the consumers there are not used to quality, the quality offered by us increases the brand loyalty. We are using a lot of anecdotal state-level research to tap new markets for our expansion,” he expressed.

As a key strategy for shuttle services at its hotels, the company is in the final stage of talks with automobile companies like Maruti Suzuki for a B2B tie-up. With the tie-up, the cars will be leased for a period of three years, after which, the car inventory will be renewed by the automaker, informed Aroor. Speaking about the current inventory and future roadmap for Intellistay Hotels, Aroor said, “By the time we have all 50 hotels, we will have total room inventory of 2500 rooms, which would put us third among the branded hotel players in India.”

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September 2019

MARKET

Victorinox India introduces professional knives range,taps catering colleges and meat exporters Akshay Nayak Mumbai VICTORINOX, popularly known for its multi-purpose Swiss knife across the world, made its entry into the India market in 2009 as a subsidiary and became a fully owned subsidiary in 2016. With products in categories including Swiss knives, cutlery and kitchen knives, watches, travel gear and fragrances, the company is taking various initiatives to promote the other categories, especially cutlery knives, apart from the Swiss knife.

“The modern trade retail outlets, where indulgence is the key factor a customer looks for, set the right platform for the entry of

Victorinox’s kitchen knives, following which the product range set off and we started seeing a CAGR of 25-30 per cent,” informed Debraj Sengupta, CMO & country head - watches, Victorinox.

“We also have a wide range of professional knives. We have a range of knives with different handle materials including fibrox which are dishwasher friendly.

There is also the plastic handle knife variant. Then there is the rosewood handle which is mostly used by chefs. Our Grand Maitre Collection, is known for its onepiece steel knive, which is flanked by wooden pieces at the handleend. This collection is celebrated for its balance to handle both delicate as well as stiff food articles.

Debraj Sengupta Chefs who are the artists of the culinary world largely use this range of our knives,” he said about the professional knives range by Victorinox. In order to

popularise the professional knives range, Victorinox partnered with Chef Ranveer Brar to spread the word within the chef fraternity, added Sengupta.

They saw the gap, however, that the executive chef does have a Victorinox professional knife, but down the designations, even the commis use a locally made knife. “Initially the cost of the knife was a factor. Interestingly, India being a key meat exporter, the slaughter houses are active day-in day out. And, hence to relieve the stress from applying a lot of pressure, by providing them with ergonomic sharp knives, Victorinox has made an entry into the institutional sales in India for its professional knives range. Since February this year,

the company has received orders from many meat processing companies including Venky’s, Allana, Alm Industries, etc for the fibrox range of cleavers and knives. To address the needs of our institutional customers, we now have a dedicated B2B team,” he expressed. The second breakthrough to enter the hospitality industry was by introducing the professional knives range to the leading hospitality educational institutions. “We approached the colleges to introduce the knives to their students for practical use. IHM PUSA and IHM Ahmedabad are already sourcing our range of professional knives. We are in talks with IHM Mumbai for prospective orders,” he concluded.

Lo! Foods endorses well being with range of low carb products,eyes hospitality industry Akshay Nayak Mumbai AFTER CO-FOUNDING a boutique, personalised diet and fat loss consulting firm in 2017 – LeanScience, Sudarshan Gangrade, founder & CEO, Lo! Foods, observed the struggles that his clients faced when trying to follow a low carb diet and lifestyle, and lose weight; in the Indian vegetarian context.

“The launch of Lo! comes from a strong understanding of the science of nutrition, health and real consumer behavior with a vision to impact health at scale and that was the motivation to start Lo! Foods. Our mission is to impact health of five mn people by 2023,” said Gangarde about the commencement of Lo! Foods.

As most believe that to eat healthy and lose weight one has to compromise on taste and give up eating pretty much they love.

Gangrade decided to challenge

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this notion as he set out to build an entire range of low carb and Keto friendly packaged products that are Indian in taste.

This market is pegged at Rs 2000 cr and healthy eating is a macro trend which is now prevalent even in Tier-II & III cities, where people are switching to more healthier options and cutting down carbs from their daily diet, leveraging this health trend, Lo! Foods identified packaged foods category as it is one of the fastest moving category on retail shelves due to its affordable ticket size.

Speaking about the challenges in launching a range of healthy food SKUs, Gangrade said, “Our biggest challenge was to build these products from scratch. We wanted to create a new category of snacking where our promise of low carbs and Indian range goes beyond a mere lip service. The products, currently available, in the ‘healthy for you’ category by leading

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September 2019

Sudarshan Gangrade

FMCG players claim to be a healthier alternative but in terms of carbs intake, it doesn’t meet the goal. Most of the Low carb / keto products in the market today use very simple formulations; where they are using ingredients that are low in carb like almond flour, soya, flax seeds, etc. This makes the products very expensive. Solving this

requires creating product formulations that use local and alternative products that are low on cost. That is the only way this category will open up to the masses. Our product formulation alone took more than six months to create a market ready product.”

Giving details about the distribution, he informed, “Our mission is to make an impact at scale and make our product available to the health conscious customers. We look at our offline approach differently. We believe the audience that goes to premium and fine dining options have knowledge about healthy products and are willing to experience and pay for the same. We sent our products to Hyatt Place for sampling and they found it in sync with their requirements with respect to commercial kitchens. Customers now look at healthier options when eating out, and not just options to indulge in. The synergies between

Hyatt and Lo! Foods worked well and the result was creation of Go Low all day dining low carb and keto friendly food items made with ingredients from Lo! Foods.”

To a query on the company's future roadmap, Gangrade replied, “We have recently raised a half a million dollars angel round. We will be using the funds raised to add new products and expand our offerings to the customers. We are also planning to enter brick and mortar play in the next six to nine months. Our tie-up with Hyatt Place Hyderabad is one of the many to come. We are in talks with more such hospitality chains and will be making announcements on this front shortly.” The range covers atta, namkeens, mixtures, biscuits and desserts, with many of these being the only one of their kind in a low carb/keto friendly form in India. They are high in fibre, protein and good fats.

MARKET

'ROUGHLY50 PER CENTOFTHE FUTURE SUPPLYOF BRANDED HOTELS ROOMS IN INDIAWILLCOMPRISE OFMID-MARKETHOTELS' In an exclusive interview, Shwetank Singh, vice president, development & asset management, InterGlobe Hotels speaks to Steena Joy about the emerging opportunities in Tier II and III cities and the company's future growth trajectory How has the mid-scale hotel segment evolved in India, where will it go from here and how does it compare with its worldwide counterpart?

In 2002, some 6,000 of the 26,000 branded rooms across India – less than 25 per cent – were mid-market ones. Since then, while the number of branded rooms has increased five times to 125,000, the size of the mid-market segment has increased about nine times to 53,200. The mid-market segment today accounts for 43 per cent of all branded rooms in the country, according to data from global hospitality advisory firm Horwath HTL. Between March 2002 and March 2017, while the supply of chain-affiliated rooms grew at the rate of 11 per cent a year, the mid-priced segment expanded at a compound annual growth rate of over 15 per cent.

The mid-market hotel landscape in India has developed significantly during the past decade and this momentum is likely to continue in the years ahead as well. In fact, roughly 50 per cent of the future supply of branded hotels rooms in India will comprise of mid-market hotels. The build-cost efficiencies of these products allow for faster ramp-ups and therefore, increased proliferation of hotels in this space.

How has the InterGlobe Hotels portfolio grown in the past year? What CAGR did the company achieve? What has been the growth in revenues?

IGH today has 17 hotels across 14 cities as of now, with

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more than 3,000 rooms. We have recently launched a new property in Kolkata in January this year which consists of 189 rooms. Ibis Kolkata Rajarhat is the first “New Gen ibis” hotel featuring newly designed rooms and bathrooms, vibrant public areas with art works influenced by local flavours, large meeting spaces and upgraded gym and BOH areas. At the same time, we currently have another seven hotels that are under various stages of development and planning. While this current pipeline takes us to 23 hotels with more than 4,000 rooms by 2022, weremain on the constant lookout to add new projects to our portfolio. Since our inception, InterGlobe Hotels has tracked a fast-paced growth and has grown at a CAGR of 31 per cent making it as one of the fastest growing portfolios in the country and it is our desire to maintain this growth curve.

This has enabled us to have a CAGR growth of 26 per cent in revenues in the last five years.

Our belief in the segment not only continues to remain strong but in fact, our performance has only strengthened our resolve.

Most of the micro-markets in India have shown an upturn in hotel performance in recent quarters and that is reflected in the performance of our portfolio. We expect to close more than 70 per cent occupancy on a portfolio level (for stable hotels) this year.

Any new revenue streams the company is looking at?

We are continuously looking at adding more meeting space in our ibis hotels. Our new ibis at

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September 2019

This has had a direct impact of increase in construction and interest cost for a hotel developer by as high as 10 – 15 per cent and thus further reducing ROI from hotel projects.

Shwetank Singh

Rajarhat Kolkata has meeting space for as many as 200 guests.

Larger meeting spaces enable us to benefit from additional revenue through meetings, events and banqueting. They also result in increased room demand due to residential conferences and social functions.

You have only one ibis Styles in Goa. Any more in the pipeline?

We have already acquired land in 2017 for a 133 room ibis Styles in Vagator for which we will soon start construction.

Goa remains a key strategic market for us and we continue to look for new land opportunities for more hotels.

Has GST impacted growth?

The immediate impact of GST on construction cost of a hotel has been prohibitive, as there is no GST input which can be recovered immediately by the hotel developer. Hotel developers can only recover part of GST spent on construction cost and that too only when the hotel becomes operational.

The emerging opportunities in Tier II and III cities of India?

Our primary growth strategy is to continue our focus on Tier 1 locations across the country. While we have hotels across most top cities in India, our endeavour is to have a presence in all micro-markets across these cities, including but not limited to Gurgaon, Mumbai, Pune, Bengaluru, Hyderabad and Delhi.

We are simultaneously looking at high-growth Tier 2 cities as well especially keeping our ibis Styles product in mind, the product profile for which enables building slightly larger meeting spaces than a standard ibis hotel. ARRs in Tier-2 cities tend to be softer and larger meeting spaces will enable us to benefit from additional revenue through meetings, events and banqueting. Tier 2 cities we are targeting include Baroda, Bhubaneshwar, Vizag, Ahmedabad, Nagpur and Bhopal.

We are open to acquiring new sites via greenfield or existing hotels or under construction projects. Greenfield projects allow us to have direct control over the investment enterprise which includes control over product quality and timeto-build. These investments enable us to be consistent with the quality we deliver. It is cost effective as we get to be innovative in developing these proper-

ties. Existing hotels or under construction sites require careful consideration especially from an ibis product standpoint. Our requirements are very unique and the project must meet certain fixed criteria from a design standpoint for us to move ahead. We can tend to be a little flexible while considering the project for an ibis Styles development; however, the nature of the product, its location and demand supply dynamics have to compelling enough for us to move ahead with this option.

The future trajectory for the company?

IGH today has 16 hotels across 13 cities as of now, with close to 3,000 rooms. Our latest hotel in Kolkata will be opening very shortly with 189 rooms on offer. At the same time, we currently have another 6 hotels are under various stages of development and planning. Some of our new additions will be in city centre Bengaluru, Hebbal in Bengaluru, Vikhroli in Mumbai, Thane, North Goa, etc.

While this current pipeline takes us to 23 hotels with more than 4,000 rooms by 2022, we remain on the constant lookout to add new projects to our portfolio. Currently, we are in advanced stages to close two land deals, one each in Bengaluru Whitefield and Kharadi Pune.

The JV has already invested more than Rs 2,000 cr in the portfolio and a further Rs.600 cr is committed for under-construction projects. IGH has allocated additional funds for acquiring new land parcels for fuelling its growth appetite.

MARKET

B3 offers wide range of special-purpose kitchen equipment for commercial kitchens EF&H Staff Mumbai ESTABLISHED in 1999, B3 (Business Beyond Boundaries) one of the leading engineering companies in India offers a wide range of special-purpose equipment ideal for commercial kitchens, domestic kitchens, hospitals, retail, engineering and architectural applications.

With state-of-the-art manufacturing and corporate facilities in Bengaluru and Kochi, the company is acknowledged for its dedication to quality and durability. The foresight and vision of

the team has been responsible for driving the company forward with technological innovations, which has helped it leverage a strong market share.

B3's fully automated manufacturing facility is equipped with modern machinery and technology to form the heart of its thriving business operations.

The company also strongly believe in green practices across its manufacturing facilities and offices. With a strong focus on sustainable development and minimising environmental impact, B3 has adopted green practices such as solar energy, recy-

cling, and efficient waste management - which has consider-

ably reduced dependence on conventional energy sources at

the manufacturing facilities and offices.

With green eco-systems located near the company's facilities, B3 takes extra care to ensure that any kind of effluents or pollution, which may adversely affect the environment are not generated. LED lighting has been adopted wherever possible to reduce carbon footprint.

Moving forward, B3 continues to take extra efforts to ensure that it is not just the quality of the products that are continuously evolving for the better, but also the quality of the environment around it.

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September 2019

NEW KIDS ON THE BLOCK

Ginger Sanand

G

inger has opened a ‘Lean Luxe’ hotel in Sanand, Gujarat. With this hotel, the brand will have a total of nine operating hotels in the state of Gujarat and two more in the pipeline. The hotel presents reimagined spaces that blur the lines of work and play and creates experiences that are vi-

brant, quirky, intuitive and smart. Café Et Cetera, the all-day diner, will serve select Japanese cuisine and ‘glocal’ comfort food, doubling up as a personal workstation. With 104 well-appointed rooms, complimentary WiFi, a conference room and fitness centre, the hotel will offer guests a memorable stay.

The Fern Spazio Leisure Resort

T JW Marriott Marquis Hotel Shanghai Pudong

M

arriott International has recently opened JW Marriott Marquis Hotel Shanghai Pudong, marking the first JW Marriott Marquis hotel in China. The 515room luxury property has debuted in Shanghai’s most dynamic commercial neighborhood

he Fern Hotels & Resorts has just opened The Fern Spazio Leisure Resort, Anjuna-Goa. It is the fourth Fern hotel in Goa and the 66th hotel managed by the company. The Fern Spazio Leisure Resort is a 43-room resort centrally located in the heart of Anjuna in North Goa. The resort provides guests a first-hand Goan experience including, the design of rooms that incorporate Goan culture with private balconies, tile paintings, warm hospitality extended to all guests, traditional homemade Goan food served at the restaurant and recommendations of authentic local sightseeing of Goan culture, heritage and landscapes.

Mango Suites Select

situated near the Huangpu River and Lujiazui Central business district. Owned by China’s Luneng Group, the new hotel is inspired by principles of mindfulness and features touchpoints of JW Marriott’s intentional and reflective focus.

I

ntelliStay Hotels (IHPL) in association with Sterling F&B and Hospitality (SFBH) launched the upper mid-scale hotel brand Mango Suites Select, in Millennium Business Park Mahape, Navi Mumbai. Located in a hub of commercial activity at the popular business destination of Millennium Business Park, Mahape, the 96-key property boasts of extensive conference and business facilities with a catering kitchen for large events and food delivery.

20 EXPRESS FOOD & HOSPITALITY September 2019

SPOTLIGHT - SUSTAINABILITY

Food waste management at airports Gaurav Dewan, COO and business head, Travel Food Services opines that the onus of looking into waste management at airports is not just on government bodies but also the private players who today are prominent in the travel food industry “There is no such thing as ‘away’. When we throw anything away it must go somewhere.” – Annie Leonard

I

n today’s ever changing and fast paced world, sustainability has shifted from being an abstract concept to a conscious and deliberate effort to create a better future for the next generations. As the population across the world grows, so does the demand for resources. However, more often

than not, the demand for resources is higher than what is actually consumed leading to unnecessary waste. Waste management is therefore, one of the primary focus areas for businesses today to not only financial benefits but also creating a better brand image among the eco-conscious customers of the 21st century.

The restaurant industry, in particular, is one of the biggest industries making bold and evident steps towards waste management es-

Gaurav Dewan

pecially in terms of food waste. Reports state that Indians waste as much food as what the whole of United Kingdom consumes.

A study by United Nations Development Programme (UNDP) states that 40 per cent of the food produced in India is actually wasted eventually due to improper handling or excessive demand.

With sustainability permeating into every industry, the restaurant industry has been making multiple positive

steps towards food waste management.

Sustainability at airports An avenue that the F&B industry holds great prominence in is at airports. Airports today play an integral role in not only the aviation industry but also the growth of F&B and retail segments. Today airports are nothing short of a shopping mall with leading brands holding retail spaces in premium airport

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September 2019

SPOTLIGHT - SUSTAINABILITY space. The very layout of some of the busiest airports in the world has been revolutionised with restaurants across cuisines having outlets in such places. With the tourism industry booming, footfall at airports is rapidly increasing and following the same increase is the amount of waste at airports. Thus, the issue of waste management is becoming an extremely factor in sustainability measures at airports.

The onus of looking into waste management at airports is not just on government bodies but also the private players who today are prominent in the travel food industry.

Leading F&B brands and lounge operators have taken food waste management into serious consideration to understand traveller’s eating patterns. Through such analysis, what these brands are trying to achieve is a way to identify different points at which waste can be minimised.

A leading lounge operator in the country found a unique way to analyse eating patterns through a dustbin analysis at airports. By studying the contents of dustbins at leading travel hubs, the firm identified those frequent flyers who head to buffets before their late-night flights often serve themselves more than they can eat. Especially in the case of desserts, patrons would often eat few bites and throw out the rest. Upon further research, the firm found that the root cause behind wastage was not bad taste but the portion size. Thus, today, the firm serves smaller portions and has in a year saved up to Rs 1.2 crore.

Another way of managing food wastage is through NGOs in the country who focus on providing the extra food to underprivileged sections of the society. Due to inefficiencies in predicting demand, restaurants often have excessive food at the end of the day at different stages of food preparation that often goes to waste. Many such restaurants today are tied up with NGOs

that focus on procuring this extra food from these establishments and provide them to underprivileged families.

Through this simple mechanism, not only are restaurants reducing their food waste substantially but also taking positive steps towards providing quality meals to those who can’t afford them.

Global scene Globally too, airports are actively working towards tackling food wastage. At the Macau International Airport for example, they have been committed towards being a ‘green airport’. To this extent, as a part of their social responsibility, they have spared no effort to understand waste management methods. Recently, the airport carried out a food waste recycling programme, where they introduced decomposition equipment, and collection points, placed at strategic locations.

The compost produced was collected by green staff, who then used this to fertilise the plants within the airport.

Through this, they are now able to generate an endless supply of organic fertiliser, and bring down the use of chemical products, which are harmful to the environment.

Similarly, at the Changi Airport in Singapore, food waste is put through a special digester which breaks it down into water. The trial, which was conducted over a period of 10 months, saw over 54,000 kgs of food waste being digested, and significantly reducing the wastage that was sent for incineration. To put it in perspective, this equaled the weight of one and a half A320 airplanes. Following the success of the trial, a large machine with twice the capacity was installed to break down larger volumes of food waste. In a short span of about two months, it was able to break down over 32,000 kgs of waste food. This has also been introduced at the new T2 staff canteen, and is actively helping Changi become an environmentally-friendly airport.

22 EXPRESS FOOD & HOSPITALITY September 2019

Almost every business today is actively taking proactive measures to creating a form of sustainable living.

With the large impact that food has in matters of waste management, food waste is one of the most important as-

pects of waste management in the world today. Brands in the F&B industry therefore, have to be trailblazers in the transition towards a better future.

Waste management for restaurants and travel food brands not only help in creat-

ing sustainable futures but also reduce costs by significant margins. Through analysis and realigning their demand predictions, restaurants can pave a successful way in efficient food waste management.

COVER STORY

Hospitalitybusiness in the Land of the Nizams As Express Food & Hospitality Expo gets set to roll out in Hyderabad, General Managers of leading hotels in the city and industry associations like TSHA and HRATS share their insights on the hospitality market here

By Steena Joy

24 EXPRESS FOOD & HOSPITALITY September 2019

the main focus

A

ided by Telengana's political stability and the state government’s zeal to focus on infrastructure developments in and around the city, the state's hotel industry has witnessed a steady occupancy growth. Hotels in the industrial hubs of Hyderabad, Gachibowli and Madhapur, are seeing a robust growth in room demand, driven by the booming IT/ITeS and corporate sectors.

The development policies initiated by the Telangana government are the key factors driving the environment for multinational companies to establish their presence in Hyderabad which is acting as a backbone of the city’s hospitality industry. Apart from MICE, its growing prominence as a medical tourism destination is also playing a significant role in attracting foreign tourists to the city.

The Telengana government has plans to develop budget hotels in all district headquarters. The Telengana State Tourism Development Corporation (TSTDC) has written to the District Collectors seeking land for the proposed budget hotels to provide affordable accommodation to tourists, according to its managing director, B Manohar. TSTDC currently offers accommodation with its Haritha chain of hotels and resorts in four districts.

Ashok Hemrajani, president, Hotel & Restaurants Association of Telengana State (HRATS) informs, “HRATS is the officially recognised body which represents 3-star to 5 star hotels with few fine dine restaurants as well. We are affiliated to SIHRA and FHRAI. As you know from 2010 to 2014, unified Andhra Pradesh went through difficult times when the bifurcation took place and all problems associated with it. So the industry saw really tough times. Low occupancies so lower ADRs, no investments, no visitors, no corporate movements. Once the political unrest was over, the

then we can truly say we are talking about Telengana centric rather than being just Hyderabad centric," he affirms.

The city comes of age

Reginald Corbett

Roshan Rajpal

Ashok Hemrajani

Hyderabad has really come a long way in the last few years, especially the last three with a stable government. It has always been known as the convention capital of India and now its has gained more momentum with a lot of standalone facilities as well. So the city is really coming of age in the convention and conferencing space last few years have seen some stability in the market. Market has been looking up. The state government is stable and well supported by the central government."

He adds, “We did couple of roundtable discussions with the secretary revenue who is also the GST in charge here.

He had a very good understanding of the GST subject and its impact on hospitality like the confusion of GST on rooms earlier. Some GST issues were resolved down the line. Some issues are still there. Hyderabad has also been growing well as a MICE destination and wedding destination. The 28 per cent GST does affect these segments.

There are certain statistics being shared by various trade bodies that there is a lot of MICE business going out. I personally know of some family friends who did two destination weddings in Phuket

and Mauritius rather than looking at Goa or Udaipur.

They found it cheaper to do the weddings in these international destinations than doing it in India today. So those are some challenges associated with GST which probably need to be streamlined in the interest of the guest not getting confused and hassled.”

He opines that there are also a lot of issues on ease to do business which probably need to be streamlined in the Tourism policy of various states and as tourism is a Concurrent subject, the lead needs to be taken by the Central govt and then the states can follow suit. He adds, “Then there are issues on playing copyrighted music in hotels. Whom do I pay? There is a confusion in the market.

Also the issue of MRP on aerated water. Recently the banana issue in a five-star hotel

drew a lot of attention. One must remember that we are under the service provider category and not registered under retail category. Considering how capital intensive it is to put up a hotel in India, the hotel is obviously going to charge for the service element and it is within its rights to charge it at whatever price.”

According to Hemrajani, both in the F&B category and in the rooms, the market is looking up. “We hope that it will only grow further in occupancies and ADRs. Not too much of supply is being added as such because first the existing supply has to be absorbed by the existing demand. So with the slow growth of demand, supply is also growing slowly in parity.

And yes, with the help of the government it has to go beyond Hyderabad into the Tier 2 and 3 cities of Telengana,

Reginald Corbett, regional manager Hyderabad and GM, Lemon Tree Premier, Hitec City says, “Hyderabad is doing well especially in the Hitec area; the CBD was doing well earlier but now most high paying customers are heading to this side of town.

So it is growing and it will begin to do well further. ARRs at national level is doing about Rs 6000 whereas Hyderabad is doing Rs 5500, just Rs 500 lesser. Occupancies at national level is about 66 per cent; Hyderabad is doing more than 70 per cent. So there is at least a six per cent difference between the national levels and Hyderabad.”

As far as demand supply is concerned, he feels that there is always going to be a gap.

“At certain times demand is so huge that we cannot get rooms especially when there are conventions, medical conferences or relocation periods especially in June-July when MNCs are doing their recruitments. The Hitec City area and the financial district will do well. In fact these two used to be clubbed together earlier but now they are two different markets. They are micro markets that cater to the IT crowd,” he adds.

Ravi Khubchandani, GM, Novotel Hyderabad Airport says, "Hyderabad has really come a long way in the last few years, especially the last three with a stable government. Hyderabad has always been known as the convention capital of India and now its has gained more momentum with a lot of standalone facilities as well. So the city is really coming of age in the convention and conferencing space. Occupancies have been constantly growing and stabilising post the bifurcation.

Business is growing, so is supply and at the same time, demand is beautifully catching up. Most of the development

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September 2019

COVER STORY is happening around Gachibowli, Hitec area but there are pockets that are also developing like near the airport where we are located.

Airport traction has grown phenomenally, we are talking of some 20 million passengers from seven or eight million a few years ago. It is healthily inching towards the 70 per cent mark in room occupancies. Across all structure of hotel segments, the average rate is Rs 5500 in ADRs. Sentiment is very very positive.

The city is also huge on social events. We cater to some of the biggest weddings in the country. Not like Goa or Udaipur but it has got its own niche in the south India market. Mostly because of the infrastructure Hyderabad has to offer- beautiful convention conferencing and exhibition venues that can be easily utilised for opportunities of this nature."

Manish Dayya, GM, Novotel & HICC, agrees, " In terms of rooms, Hyderabad is one of the top performers in the country - seeing a RevPAR growth of almost 13 points vis a vis the previous year. Many convention centres has been added to the city but what has put Hyderabad on the global MICE map is this unique complex of the HICC and the Novotel with the largest pillar free hall of 65,000 sq ft!2018 was really great for us with more than 1400 MICE events held here. Our focus this year is a lot on social events, we also want to make Hyderabad a wedding destination hub.

MICE is a huge space for everyone to grow through.

For us, it is the largest segment we cater to because we are a MICE driven hotel.�

Commenting on GST impact he says that GST has not had any major impact. "In fact it has brought in a lot of standardisation so now the client knows exactly how much he has to pay, there are no more hidden costs. We are the market pullers and drivers for ADR in the city. And more demand drives everyone's revenues. Hyderabad is also the only city that has a dedicated

Ravi Khubchandani

Convention Bureau (ICPB) purely focussing on MICE movement," he informs.

Tejinder Singh, GM, ITC Kohenur, says, "Market is very professional and competitive. ITC as a true blood luxury hotel brand, has a different feel to it. ITC Kohenur is a very unique building. Hyderabad is a very upcoming and cosmopolitan city. It is a city with a lot of ambition. So we thought we should build a hotel the city can be proud of.

The market operates around 70 per cent room occupancies

26 EXPRESS FOOD & HOSPITALITY September 2019

Ashutosh Chhibba

Soumitra Pahari

Manish Dayya

Market is very professional and competitive.

ITC as a true blood luxury hotel brand, has a different feel to it. ITC Kohenur is a very unique building. Hyderabad is a very upcoming and cosmopolitan city. It is a city with a lot of ambition. So we thought we should build a hotel the city can be proud of

COVER STORY in our competitive set of luxury hotels. ADRs ranges from Rs 7000 to 7500 in the lower spectrum of the luxury segment. There is a lot of sq ft under construction and good thing they are also being occupied. So as occupancies grow, business will also grow and the city will only grow this side as the financial district is already saturated.

This side of the city near Jubilee Hills has a lot of room to grow. The investment into Hyderabad right now is nowhere close to what it ultimately will be. Business is coming in and there is an availability of talent in these micromarkets as well. Our restaurants are doing fabulously well with a lot of international flavours as well as traditional forgotten cuisines."

Another member of the ITC hotel chain, ITC Kakatiya has a huge brand equity in the Hyderabad market and Ashutosh Chhibba, GM, who has come back to the hotel after nearly 22 years, has the distinction of being its first banquet manager. Commenting on the hospitality business here, he notes, "The demand and growth is actually in that part of the city - the Financial District averaging 70 per cent plus. This part of the city is not doing too well. Average occupancy is 68 to 70 per cent. Rooms in this part of the city are lesser with no new supply coming in. The government is really involved in developing tourism in Telengana. Its a new state and we need to give them some time. They concentrated their efforts on the Financial District so far and you see the results there so that will percolate to the rest of the state as well."

Top performer Ian Dubier, area director, Hyderabad and GM, Taj Krishna observes that Hyderabad is one of the two markets currently in India which is seeing growth. "We have seen a slump in every other market apart from Bengaluru

B Adarsh Rao

Sandeep Joshi

Ian Dubier

Tejinder Singh

The industry is seeing a lot of young people entering the restaurant space or the clubbing space and pubs. The freshness of ideas, the kind of concepts, new brands the young entrepreneurs are coming up with is completely different from traditional models and Hyderabad. Hyderabad is currently topping the charts. With the kind of infrastructure coming up around the new part of Hyderabad which is Hitec and Gachibowli or the Financial District, the future looks bright for at least a year a half or two. We have seen enormous growth. There is always a time for rationalisation or things flattening out." About GST, he feels that though there was an initial impact, overall it has not impacted the market. Commenting on the impact on social and wedding market, he says, "I have always felt that weddings in India have been a very unstructured market and as when there are tax implications they will be affected. Hotels this side of the city are completely corporate; we do not depend on social events at all."

Sandeep Joshi, GM, Radisson Blu Plaza Hyderabad, had a different view. "Compared to Delhi and Mumbai, the Hy-

derabad market has lower rates. It is still a struggling market though it has shown growth in the last three years.

The market is going through a rate correction I feel Any ADR is around 4500 compared to other metros which have reached 7000 plus. Any occupancy is around 60 per cent. It has improved from last two years when it was around 52 per cent. 2019 is expected to be a bit stagnated with attrition and economic slowdown. But 2020 looks much brighter for the city," he says.

Speaking from the young hoteliers' perspective, B Adarsh Rao, Telengana State Hotels Association (TSHA) Youth representative, notes, “The industry is seeing a lot of young people entering the restaurant space or the clubbing space and pubs. Good to see new blood entering this industry. The freshness of ideas, the kind of concepts, new brands the young entre-

preneurs are coming up with is completely different from traditional models. Microbreweries is one concept and cloud kitchens are new business models the young generation of hoteliers are looking at. It is easier to scale up in these models like these and QSRs with lesser investment compared to traditional businesses. We have tied up with Swiggy for our cloud kitchen in Miyapur for a eight km radius.More than 100 hoteliers here have tied up with Swiggy for nearly 38 cloud kitchens across the city and many hoteliers are using the facilities. Swiggy operates the cloud kitchen on revenue sharing basis with the hotels depending on brand to brand.

It is rent free; they invest on the infrastructure.”

Soumitra Pahari, GM, Mercure Hyderabad KCP, “Business is growing after the government stabilised. Lot of inventories are being added.

The pharma and traders in-

dustry is a big feeder market for us. ADRs are constantly growing, but they are not the highest and can grow more.

YOY there is a five to six per cent growth in ADRs. Speaking of room occupancy, Hyderabad hotels are trading at 76 per cent occupancy and it is growing YOY and in 2020 we are expecting it to grow further.

Roshan Rajpal, GM, Hyatt Hyderabad Gachibowli has seen the business evolve in Gachibowli where the hotel is located. “Three years ago when Telengana was formed, Gachibowli or the Financial District was considered as the outskirts of Hyderabad.

Over the last three years we have seen the boom with massive MNCs setting up shop here. It has become the IT segment capital of Telengana of course but it is also giving Bengaluru a run for its money. The health of the IT techparks is robust so the need for hotels has obviously increased.Occupancy is really not a challenge any longer. Hotels are driving optimum occupancies from Monday to Friday. ADRs are on a huge upswing. Our ADR has grown a lot this year. We are concentrating on the RevPAR for the hotel because that's where we can see the right returns coming in for us. So there has been a clear growth of almost 30 per cent in occupancies and RevPar in the hotel.”

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COVER STORY

The rise of Hyderabad’s bakerymarket Hyderabad, the city of Nizams popularly known for its palaces and touristic destinations, has been interestingly, celebrated for its cuisine across the country and globally too. Apart from the perennial favourites - Hyderabadi biryani, Hyderabadi Haleem, and varieties of Irani chai, the city is also famous for its bakeries which have been rolling out tonnes of Osmania biscuits, Nan Khatai and Bun Maska for decades. Akshay Nayak delves into the bakery market in Hyderabad to uncover its secrets

“The Hyderabad market is now developing beyond just biscuits and puffs, into a matured patisserie market.”

PANKAJ JAIN GM - marketing, sales & culinary at Rich Graviss Products

T

he Hyderabad bakery market has evolved greatly over the last decade but still has been able to preserve its rich culture. Multiple large bakery chains have emerged alongside the numerous standalone bakers operating in the

streets of Hyderabad. This is the view expressed by Ashish Seth, MD India, area director South Asia, Puratos Food Ingredients India. He adds, “Availability and adoption of new technologies have led to a paradigm shift wherein bakers have moved from manual

28 EXPRESS FOOD & HOSPITALITY September 2019

work to mechanised processes to create their offerings. As Hyderabad is rapidly becoming one of the bigger business hubs of India, people from different parts of India and the world are coming to the city and the bakers to cater to this new audience have also added

a variety of products such as cakes and pastries along with the traditional bread and biscuits. Snacking finished applications have also found their way into the bakeries with the introduction of tea and coffee vending machines.”

According to Pankaj Jain,

COVER STORY

GM - marketing, sales & culinary at Rich Graviss Products, Hyderabad traditionally has been a great market in terms of baked goods like cookies and puffs. The fruit biscuits and Osmania from Hyderabad are world-famous. “Even the egg puff is a unique creation of this city wherein they put a whole hardboiled egg inside a puff pastry,” he shares.

This market is now developing beyond just biscuits and puffs, into a matured patisserie market. Bakeries are offering delectable cakes, desserts, and chocolates.

Some names driving this trend are 5th Avenue Bakers, KS Bakers, Café Niloufer & Bakers, and Swiss Castle, added Jain.

Sandeep Reddy, MD, KS Bakers says that the bakery segment in Hyderabad has been an integral part of food consumption. Agreeing to Jain’s views, Reddy said, “The food industry has evolved as per the lifestyle of the people and also with the changing food habits. We are happy to state that the legacy products are still a part of the menu. Initially, the bakery market was developed by late Nizams with their passion for baking. Major manufacturing of products then involved were khari, dilkush, dilpasand, Osmania biscuits, cream roll, fine biscuits. The market evolved with the latest technology and products. Migration of people was the major push for this

change and the necessity for new inventions came into picture which further added to the increase of many new bakeries.”

“The bakery segment in Hyderabad has been an integral part of food consumption.”

Challenges & opportunities in preserving the legacy Hyderabad is rapidly becoming the next business hub in India; real estate costs are also increasing. This poses a challenge for the bakers as the rentals for their bakeries are also increasing which adversely affects their profit margins, opined Seth. “To cater to the influx of people moving into the city multiple bakeries are popping up, creating a highly competitive market, which can also be per-

SANDEEP REDDY MD, KS Bakers

ceived as a challenge. The sudden rise in bakeries also leads to a fresh challenge which is sourcing skilled staff as the supply is a lot lower than the demand,” he observed.

On the flip side, opportuni-

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COVER STORY

ties in this sector are also many. With bakers becoming more cognizant of flavours and concepts from around the world, bakers and chefs are valuing innovation and creativity in product formulations which in turn is evolving the market, said a positive Seth.

The influx of people also presents an opportunity for skilled workers, home bakers and women entrepreneurs who are building their enterprise and are earning a good living. According to the Taste Tomorrow survey conducted in 2019, consumers in India love both traditional as well as exotic tastes from across the world.

The evolving palate of the consumers warrants innovation in the product offerings by the bakers, but this does not imply that the consumers do not want to consume the traditional age-old flavours in the finished applications.

The major challenge for Hyderabad bakeries, as per Reddy, is to maintain the heritage of Nizami style recipes

and also to match the latest trends. There have been huge opportunities due to increased demand for baked products due to globalisation. “We try to preserve our flavours keeping in mind the quest for international tastes in the products.

We try making things in Indian styles by mixing international recipes with local fusion. This gives the public a feeling of their cultural style which even matches the global styles,” he added about how KS Bakers has evolved in the Hyderabad bakery market.

Explaining the reasons behind the shift in the palate of residents in Hyderabad, Jain said that the city like any other metro city is fast growing into a complete cosmopolitan hub.

The IT sector is catalysing this change. So, the demand for premium baked goods, cakes and desserts is on the rise. This represents a great opportunity for the bakeries in the city to revamp their repertoire and offer contemporary premium goodies to this new-

30 EXPRESS FOOD & HOSPITALITY September 2019

age consumer group. Those who are aligning to this change are reaping the benefits and are paving the way for other traditional artisanal bakeries to upgrade.

The way ahead As per Reddy, the current trend in this industry is to get products which are much healthier and fresh with a better shelf life. Online ordering of the products due to apps like Swiggy, Zomato, etc have given a major boost to the consumption because of the convenience people get with these.

Jain feels, the growth in income levels of the average household and the exposure to international media is driving premiumisation of the menu across the board. European trends like mirror glazes, cheesecakes and mousse cakes are catching on. Cakes are fast moving into the space of desserts and is not just a birthday buy anymore. This demand is influencing the bak-

ers to develop small portions, new flavours and exquisite garnishing.

“Conclusions drawn from the recently conducted Taste Tomorrow event, show that taste has become the most important criteria for consumers when buying bakery products.

They like both traditional tastes and exotic tastes; becoming more experimental with their food choices. Having said this, consumers are now consciously seeking healthy and natural alternatives which finely balance the nutritional benefits without compromising on the taste aspect. Going ahead, we anticipate more and more consumers to move towards healthy eating as a way of life.

Another fast-growing consumer trend is that of convenience. With the current fastpaced life, every individual yearns simplicity in their food experience; be it ordering online or quick deliveries, convenience is the name of the game,” concluded Seth.

“The Hyderabad bakery market has evolved greatly over the last decade but still has been able to preserve its rich culture.”

ASHISH SETH MD, Puratos Food Ingredients India

MOVEMENTS The Westin Gurgaon, New Delhi The Westin Gurgaon, New Delhi has appointed Amanpreet Singh Matharu as the director of F&B. He brings with him over a decade of expertise and operational

Grand Mercure Bangalore

Chef Banshi Dhar

Grand Mercure Bangalore announced the appointment of Chef Vibhav Verma as the new executive chef. In this role, Chef Verma’s responsibilities principally include leading the culinary team at the hotel, developing creative menu ideas, recipes, and spearheading

costs. He would also be responsible for overlooking F&B activities of the restaurants, handling banqueting operations for wedding/conferences, and inroom dining.

Amanpreet Singh Matharu

skills in the hospitality industry with a great understanding of dining trends and innovative concepts. In his new role, he will provide strategic leadership to the operations of the hotel’s varied and vibrant F&B outlets as well as its niche and bespoke banquet events, with a focus on giving a fillip to delivering excellent guest experiences. Prior to joining The Westin Gurgaon, New Delhi, Matharu has been associated with renowned names in the hospitality industry.

Sun N Sand Mumbai Sun N Sand Mumbai has appointed Chef Banshi Dhar as its executive chef. He last served as executive chef at Avasa Hotel Hyderabad. Over the years Chef Dhar has gained F&B expertise through a variety of luxury brands like Hyatt, The Leela, ITC Hotels and Avasa. At the Sun N Sand Mumbai, Chef Dhar would be responsible for planning and execution for all daily operations, grooming junior associates, ensuring minimum wastage and controlling food

commitment to customer service, with the ability to ensure high quality and timely expedition of customer requests, build productive relationships, resolve complex issues and win customer loyalty. At The Westin Pune Koregaon Park, he would be responsible for managing the restaurant operations, catering and events with impeccable leadership and detail.

smooth functioning of the hotel, he comes with experience that will help implementing the brand service strategy and initiatives.

Pardeep Siwach

Carlson Hotels and Zuri Group of hotels. In his current stint, Siwach is responsible for successfully establishing operations excellence by ensuring the compliances of brand standards, brand audits and excellent guest experience. Siwach is competent and results driven leader who has exceptional knowledge of accounting, budget & forecasting, sales & revenues, etc.

Renaissance Bengaluru Race Course Hotel Renaissance Bengaluru Race Course Hotel has apppointed Rohit Pandey as the new director of operations.

With close to two decades of experience in the hospitality industry, Pandey, in his new role, will be leading business and strategic operations of the property. Prior to joining Renaissance Bengaluru Race Course Hotel, he was the executive assistant manager at Centara Grand Mirage Beach Resort Pattaya. Primarily responsible for overseeing

The Westin Pune Koregaon Park Chef Vibhav Verma

menu engineering, price structuring, leadership management and more. He holds over 14 years of skilled experience in the hospitality and culinary industry. Having begun his career with the Taj Group of Hotels, Resorts and Palaces as a chef trainee, Chef Verma has worked with specialty chef to Soneva Gili Six Senses, Maldives & joined AccorHotels as an executive chef at ibis Gurgaon.

The Westin Pune Koregaon Park is pleased to welcome Jazib Husain as the F&B manager. With over 11 years of experience in F&B operations, customer service and guest relationship management, he brings with him unwavering

Pardeep Siwach is appointed as director of rooms at Courtyard by Marriott Siliguri.

Enriched with 13 years’ experience into hospitality industry, Siwach has worked with international & domestic brands like

Nikhil Kulkarni

and possesses good communication and leadership skills. In his previous tenure he was associated with The Oberoi Vrinda and Trident Cochin as the executive housekeeper where he was responsible for upkeep and maintenance of guest rooms, public areas, laundry and horticulture.

Hyatt Regency Pune

Courtyard by Marriott Siliguri

Rohit Pandey

The Westin Pune Koregaon Parks has appointed Nikhil Kulkarni as the executive housekeeper. Kulkarni brings with him immense experience

Jazib Husain

Hyatt Regency Pune has appointed Rakesh Nair as the director of finance. Nair brings a rich experience of over 18 years in hospitality industry. As the director of finance, his task entails ensuring the smooth functioning of the finance department along with investigating ways to improve profitability and analyse markets for business opportunities. Prior to

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MOVEMENTS

potential and focus in India. In his new role, Kazi will be responsible for spearheading key operations for Novotel Hyderabad Convention Centre and Hyderabad International Convention Centre. He will supervise the growth and expansion of the dual properties through innovative strategy while managing strong operational deliverables.

Rakesh Nair

Sunny Jathan

joining Hyatt Regency Pune, he worked as the director of finance at the Park Hyatt Hyderabad Hotel.

Sunny Jathan as the safety & security manager. With over 14 years of experience, he brings with him unwavering experience in implementing and sustaining security plans, as well as in guaranteeing safety requirements, emergency services, etc. His last assignment was with Air Sahara where he served as the security officer.

Novotel Pune Accor has appointed Sukhbir Singh as the GM at Novotel Pune. An industry veteran with two decades of experience, Singh has previously been a part of brands like ITC Hotels, Oberoi Hotels & Resorts

Sukhbir Singh

and American Express. His most recent assignment was with Novotel Guwahati where he served as the pre-opening GM for three years. Singh is highly skilled in sales & marketing and is known for his deft approach in revenue analysis, yield management and property management systems, making him a stalwart in the hospitality industry.

Novotel Pune has appointed

Melville John

Aniket Kathe

sional who brings with him over 16 years of in depth experience in providing the best culinary experience to guests.

He will be responsible for enhancing the property’s signature dining services through his profound knowledge in the F&B space. He also comes with a well honed skill set comprising of efficient team management, administration of restaurant outlets, driving F&B marketing initiatives towards ensuring footfall generation and maximising sales.

Tree by Hilton Goa Panaji.

With over two decades of extensive experience across the globe, he brings his expertise to strategically position DoubleTree by Hilton Panaji as the destination of choice. Through his career, he has worked with several established brands such as Four Seasons Hotels and Resorts, Marriott Hotels and Resorts, Leela Palaces, Hotels and Resorts at iconic luxury properties in India, Maldives, Canada, Thailand, Azerbaijan and Egypt.

DoubleTree by Hilton GoaPanaji has appointed Chef Ananth Shanmugasundaram as the new executive chef. In his new role, Chef Shanmugasundaram will be heading the day-to-day culinary operations.

With over a decade of experi-

DoubleTree by Hilton Goa Panaji

Samit Kazi

32 EXPRESS FOOD & HOSPITALITY September 2019

JW Marriott Pune

Novotel Hyderabad Convention Centre and HICC have announced the appointment of Aniket Kathe as their new director of F&B for the dual properties. Kathe is a skilled profes-

Novotel Hyderabad Convention Centre and HICC Novotel Hyderabad Convention Centre and Hyderabad International Convention Centre have announced the appointment of Samit Kazi as their new resident manager for their dual properties. Samit Kazi is a seasoned hotelier, bringing with him over 16 years of skillful industry experience and indepth knowledge of the MICE

ence, he has an expertise in curating unique cuisines along with strong management skills.

Before joining DoubleTree by Hilton Goa Panaji, he was associated with Taj Hotels & Palaces. He has also worked with Crimson Hotels-Dubai, Golden Tulip-Dubai and the Country Club Hotels - Dubai across multiple roles.

Hilton India has announced the appointment of Melville John as the GM. In his new role, John will oversee the dayto-day operations of the property and spearhead the growth and development of Double-

Chef Ananth Shanmugasundaram

JW Marriott Pune has announced that Girish Sehgal will be taking over the leadership at the property as the GM. A passionate hotelier and an entrepreneur, Sehgal joins the team with an extensive international experience of over 23

Girish Sehgal

years across global hospitality, healthcare and service industries. He has successfully led teams in the U.S.A., Bahamas, Canada, Maldives, India, and most recently in the U.A.E. where he was leading a luxury healthcare hospitality company. Through his previous stints as general manager at Taj Falaknuma Palace - Hyderabad, Taj Exotica Resort & Spa - Maldives and other leadership roles with Four Seasons Hotels & Resorts, Girish is familiar with leading multicultural teams and sensitising them to the diverse requirements and nuances of luxury hospitality, delivering a stellar guest experience.

INDUSTRY WATCH

Water-positive approach While the world is faced with water scarcity, reasons of which are poor rainwater harvesting tools, inefficient wastewater treatment and reluctant management of potable water, ironically, the hospitality industry in India is striving to not only be self-sufficient but also water-positive i.e. to give back water to the environment. By Akshay Nayak

R

ecent headlines in leading dailies, painted in red of how Chennai, the capital city of Tamil Nadu, was faced with the devastating dry spell with all of its four reservoirs remaining without water for a dramatically prolonged period of time. The residents of the city were seen swarming out of their houses with water utensils in search of potable water, and many restaurants were seen shelling an extra buck for the water tanker that awaited outside of their entrances during the wee hours.

Such was the havoc which led the neigbouring states to act diligently and keep ferrying trailers

Zubin Saxena

Gaurav Malhotra

Darashbir Singh

of water attached to a train making daily trips.

A UN report has predicted that as many as 3.4 billion people will be living in “water-scarce” countries by 2025. Furthermore, to believe the data released by Verisk Maplecroft - a Londonbased risk analytics firm in the sub-national Water Stress Index, India is the 46th highest risk country in the world. Indicating an even much worse situation sitting at the tip of the iceberg, the study said that 11 of 20 largest cities in the country are designated in the ‘extreme risk’ category of water stress while seven are in the ‘high risk’ category. The index read that Delhi,

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INDUSTRY WATCH Chennai, Bengaluru, Hyderabad, Nashik, Jaipur, Ahmedabad, and Indore are the cities facing ‘extreme risk’. The index measures the water consumption rates of households, industries and farm sectors and the available resources in rivers, lakes, and streams.

Awater guzzler

Michael Dominic

Sanjay Kalra

Mukund Sahasrabudhe

Niranjan Khatri

In the wake of such a scenario, the impeding effects come down hard on industries associated with the production of steel, automotive and the water-guzzling hospitality industry. Water accounts for more than 20 per cent of utility bills in many hotels.

Hotels pay for the water they consume twice –first by purchasing fresh water and second - the treatment costs for its disposal.

A sizeable hotel structure uses water for varied purposes including drinking, washing, flushing, in the kitchens, and for indulgence activities of guests like swimming pools, etc. The daily use of thousands of crores of kilolitres of water by hotels come as additional stress to the locality thereby reducing the water table drastically and leading to poor management.

However, ‘hotels being the stressors on the environment’ is just hearsay now, for it was only existent a few decades ago due to their alleged negligence in the usage of non-renewable resources of energy and their utility bills often swollen. The industry has slowly been leaning towards adopting environmentally conscious practices, with a belief to give back to nature more than it consumes.

In the words of Michael Dominic, MD, CGH Earth, “We believe that the Earth is what sustains and keeps us. It is a truth we understand deeply and we let it inspire and influence every aspect of our operations. We have also come to realise that working with the Earth is a two-way project. We need to give back as much, perhaps more, than we take from her to keep things in balance and working well.

Ecosystems and local environments are delicate and interconnected. It takes a lot of understanding and cares to ensure that they are not impacted negatively. This awareness has led to

34 EXPRESS FOOD & HOSPITALITY September 2019

various initiatives to preserve and nurture, biodiversity and natural resources, the most notable of which was the planting of mangroves in Kumarakom to contain erosion of this vast, beautiful but fragile wetland ecosystem that supports innumerable indigenous species of flora and fauna and adopting the method of rainwater harvesting at our hotels and resorts.”

Mukund Sahasrabudhe, director - Technical Services, Sarovar Hotels and Resorts also says, “We understand the need for water conservation because the value of water is in fact beyond monetary worth. It is not just a public resource but also a human right that everyone is entitled to. And while the golden age of water is coming to a close, it becomes all the more crucial to spread greater awareness and understanding of sustainable use of water resources and their conservation and management.”

Understanding the sanctity of water and its conservation is the moral imperative of hoteliers underlines Punish Sharma, VP - operations, The Fern Hotels & Resorts.

“Hotels have a responsibility to use water judiciously to not create a disparity in water distribution among the local communities, as well as ensure sustainable supply in the future,” he said. Agreeing with Sharma, Kapil Gupta, founder of Lipka Group of Companies - a leading manufacturer of bathroom fittings and accessories, feels the hotel industry must look into reducing water wastage for both commercial and CSR reasons. At Radisson Hotel Group, addressing the challenge of managing global water resources is very important. “We emphasise on an informed water management plan at our hotels with latest technology upgrades and train our employees to ensure efficient use of resources,” asserts Zubin Saxena, MD & VP - operations, South Asia, Radisson Hotels Group (RHG).

Decoding current practices As the stalwarts cited that they are jointly, as an industry, committed to significantly lower the excessive usage and wastage of water in their hotels and re-

sorts, they further decoded the current practices that they are following to meet sustainable consumption of water by abiding to smart technological aspects harnessing regulated water usage; to setting up new-age stateof-the-art kitchens and laundry equipment; to education of the staff and the guests to hail strategic management and conservation of water in hotels.

Providing a threshold summary on the current practices observed by global hoteliers, Gaurav Malhotra, MD, Hansgrohe says, hotels are addressing the problem of water shortage very wisely. The water conservation and recycling are being practised not only in the hotel bathrooms but in every area starting from laundry, kitchens and housekeeping to hotel grounds. Low flow showers and low flush WCs are installed in bathrooms and low flow faucets

in bathrooms and kitchens. Dishwashers and washing machines are used on full load. Water from previous rinse cycles is considered for reuse. “Many hotels have installed greywater systems that allow up to 50 per cent of the greywater to be reused after treating for flushing and on the grounds. Rainwater harvesting techniques are used by many high budget hotels to capture rainwater from hotel roofs and store it for future use,” he informs.

Sharma shares, “I have implemented a water conservation plan across all my hotels in the western region. Key features of the plan include - All tap faucets either installed with flow restrictors/aerators or sensors; showerheads and urinals are equipped with flow control devices and timer-based sensors respectively; all toilets are water-efficient and meet low-flush stan-

INDUSTRY WATCH balancing /pressure reducing stations to mitigate water wastage,” says Raj Dhiman - chief engineer, Taj Mahal, New Delhi.

Marriott International too has been taking the concern of water shortage seriously. Informs Stephen D'souza, GM, Four Points by Sheraton, Vashi, “We are using the recycled water from the STP for Flushing and the air conditioning cooling towers. Our average production of STP recycled water is 43 KL/ day as compared to freshwater supply from NMMC being 95 KL/ day, which means we are saving approximately 50 per cent of freshwater because of the STP.”

Zubin Songadwala

To save every drop ahead

dards with a dual flush system of capacities three and six litres per flush. At Meluha the Fern and The Fern Kadamba, Goa, the wastewater of the hotel is treated and reused for flushing, gardening, etc. Groundwater recharge and roof water harvesting are incorporated at The Fern Samali, Dapoli. The Fern Kabamba Goa conducts regular water audits and ensures a completely leakage-free property. Across hotels, regular training for team members are conducted so that they understand the prudent utilisation of water. Amanora The Fern Hotels and Club recently launched a #WaterMatters awareness campaign across the city of Pune. This campaign included rainwater harvesting, plantation drives, technology upgrades and a half glass water service in the restaurant. My intention is to further strengthen this programme across hotels.”

Guests the world over know what the French hospitality major Accor tries to convey through its Planet21 programme. Darashbir Singh, director - engineering services, Accor, India & South Asia, points out, “Sustainable development is at the core of Accor's Planet21 We have implemented various solutions contributing to the development of local communities, reducing water and energy consumption and limiting the environmental footprint of our hotels. In 2012, Accor joined forces with PUR Project through the global “Planet for the Planet” programme. The project aims to persuade guests staying more than one night in our hotels to reuse their bath towels. Accor then donates the savings from laundry to finance reforestation projects worldwide.”

Singh further adds, that they aim to recycle every drop of water

but technically 85 per cent to 90 per cent can be achieved. “Our hotels are equipped with water restrictors which can reduce water consumption by 15 per cent in guest areas, locker rooms and public areas including banquets.

Though water-saving fixtures can save up to 85 per cent of water, we would aim to save more from each tap,” he states.

Operating in the NCR region, at Taj Mahal, New Delhi, the team has been using all the plumbing (bath fixtures) fixtures of low flow design in guestrooms which allow only 3-5 litres of water discharge. “Public areas washrooms are fitted with sensor-based flushing system for urinals. Being a highrise building, high pressure is required to ensure proper water at all the levels which could pose a serious pitfall of water wastage. Therefore, to avoid this water waste, the hotel has installed pressure

While all hoteliers are adopting sustainable practices to save that gallon from being wasted, there are several measures that can also be considered.

Sahasrabudhe believes that composting food waste instead of using garbage disposal is a great way to conserve water. Noting the need of plugging more technological aspects he adds, “By upgrading kitchen taps, using waterless woks and modern industrial kitchen equipment, hotels can reduce water loss in kitchens. Every bit of water conserved will count so investing in such technologies could be worth the seemingly high upfront cost.

Lastly, evaporation plants, which are highly expensive today would eventually provide a way to enhance water availability. With technocrats working on new methods, it is possible to achieve maximum optimisation and conservation of water.”

ProHLP Solutions (PSPL), a data analytics & project consultancy firm is providing Smart Technology-based Solutions (powered by Data Analytics) that help hotels to gain insights using performance indices for water consumption and costs. Through its Smart Digitisation Tool, ProHLP helps hotels to capture daily readings of water consumption through installed flow-meters. The in-built algorithm in tool calculates WUI (water usage index) over any period and sends auto-reports to hotel operations.

These reports in the form of

Punish Sharma

Raj Dhiman

Shawn Kuhlman

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INDUSTRY WATCH

Stephen D'souza

Suyash Kumar

Vineet Verma

Aurodeepa Rath

dashboards provide powerful insights on water consumption trends, costs, comparatives, variances, and indices.

Suyash Kumar, director-promoter, ProHLP Solutions, explains, “We also emphasise on Green Building (GB) certifications that provide an excellent opportunity for existing hotels to step into sustainable operations and reap tangible and intangible benefits. With 20-30 per cent tangible savings, a certified hotel becomes a leader in demonstrating sustainability and boosting recognition in the industry.

Through GB certifications, one can calculate the consumption in comparison with baseline. Water Efficiency is one of the most significant criteria for environmental sustainability. For existing building certifications, IGBC has a whopping maximum of 26 points and LEED has 15 points.”

The experts also believe that hotels in India can follow guidelines for plumbing requirements from UPC-I (Uniform Plumbing Code India) and GPCS-I (Green Plumbing Code Supplement India). GPCS is the most comprehensive document on sustainable plumbing systems. It offers guidelines on design, selection, installation, and maintenance of water and energy-saving plumbing products and systems. By following provisions of UPC-I and GPCS-I, one can save 35 per cent or more on water consumption.

Throwing light on the government’s viewpoint, Niranjan Khatri, founder and principal consultant, iSambhav - a sustainable development training organisation, says, “The hotel industry must engage with the guests so that the daily change of towels and bedsheets is eliminated as it is example of inefficient use of water when as per NITI Aayog 21 cities in India will be staring at 0 water day (The current floods should not lead us into complacency as the floodwaters disappear fast since we do not have a holding capacity for such copious downpour). I am hoping that the goverment will start BWE- bureau of water efficiency, like BEE, it will spur all stakeholders to enhance water efficiency and leave some water for the ecosystem needs.” As solutions providers to hoteliers, most bathroom solu-

36 EXPRESS FOOD & HOSPITALITY September 2019

Thomas Abraham

tions providers too have introduced products to avert ubiquitous wastage of water.

In addition to a continuous flow of marketing campaigns aimed at educating and raising awareness of sustainable hotel work environments, T&S Brass and Bronze Works - a leading manufacturer of faucets, fittings and specialty products and accessories for the foodservice, industrial, commercial plumbing and laboratory markets, continuously comes out with new products. “Some of our products include water-powered sensor faucets, which save up to a gallon of water per handwash while harnessing the flow of water to recharge for the next handwash, various options for aerators and spray valves with reduced flowrates and increased efficiency, highest quality materials that are being used to manufacture the products, and replacement parts for fixing the problems instead of replacing the whole product or needing to call a plumber,” informs Shawn Kuhlman, director of International sales, T&S Brass and Bronze Works.

Likewise, CGH Earth chose to use thorthu (local Kerala bath towels of light cotton fabric) as it uses less water for laundering, instead of the conventional Turkish towels, says Dominic.

Diversey initiated CSR activities that incorporate environmental sustainability. One such initiative is ‘Soap for Hope’ in which Diversey approaches various star category hotels and collect half-used soaps to recycle them and distribute it amongst the poor community who don’t have access to basic hygiene, and this will help them reduce their

waste to a large extent and save the environment. Another such initiative is ‘Linen for life’. With this programme, several families in a community can earn a small livelihood by converting linens discarded by hotels into new and useful items. At the same time, hotels can recycle their unwanted linens and help reduce waste.

Environmental sustainability in the hotel industry is common nowadays. Hotels put small signs in the bathroom that ask hotel guests to consider reusing their towels to help the environment.

This helps to reduce the amount of laundry in hotels which in turn reduces environmental footprint.

Diversey’s purpose sets forth the specific manner in which we embrace the critical social, environmental and economic implications of sustainability. One of the highly effective and easy to implement a system to reduce water wastage, Flush Me Not An innovative solution for restroom odour control and reducing water consumption. “It is a comprehensive Waterless Urinal Programme that provides an end-toend solution to help you maintain men’s urinal with minimal usage of water, attain your operational efficiency, yet create a better customer experience. Taski’s specially designed Fresh and Clean Urinal Screen, impregnated with polymerised fragrances and Good Sense Odour Eliminator, unique bacteria-based technology, ensures superior results,” informs Aurodeepa Rath, assistant marketing manager, Diversey India, Informs Vineet Verma, Executive Director & CEO, Brigade Hospitality Services, “We are focusing more on recycling of the water to the maximum extent.

Now, we are operating with 55 per cent of fresh water and 45 per cent of recycled water which is utilised for hotel’s water closet flushing system, cooling tower make up water and for gardening. Further, we have installed rainwater harvesting system which will enrich the soil around the property; water flow reducing tap aerators in all the guest rooms and common area restroom plumbing fixtures; efficient irrigation process, etc.”

Today, the ethos of 'responsi-

ble luxury' is manifest in ITC Maratha with numerous water management initiatives with a state-of-the-art terrace rainwater harvesting plant created to successfully carry out roof rainwater harvesting; 100 per cent waste water recycling - Zero effluent discharge by treating / recycling all the waste water generated at the unit. “ITC Maratha has also installed a new generation water filtration system (Auto back wash system) that helps in reducing 80 per cent of water wastage in backwash. Due to all these initiatives, ITC Maratha uses 47 per cent less water than the US Green Building Council’s national average for luxury hotels of this size,” voices Zubin Songadwala, area manager (West) - ITC Hotels & GM ITC Maratha.

Introducing new-age products to combat excessive wastage of water in hotels, Sanjay Kalra, president, Bath Products Business, HSIL says, “Over the years we have developed and launched numerous water saving closets and faucets with unique and advanced features. We have introduced ‘Automate’, India’s first intelligent wall mounted closet with symphonic flushing.

We also launched vortex technology (splendor vortex) in water closets introducing a unique flushing mechanism which creates a powerful swirling movement while flushing, making it more effective while utilising less water.”

“Some of our hotels and properties are taking stronger measures to advance the cause, create awareness and minimise wastage of water. For instance, at Alila Fort Bishangarh, we have 0 per cent discharge of sewage water to the municipality, as we treat 100 per cent sewage water in the STP and reuse it. At Hyatt Regency Amritsar, STP-treated water is effectively used for landscaping and gardening purposes for the entire property. At Hyatt Place Gurgaon, we have invested in rainwater harvesting pits to collect rainwater. The hotel also has sensors installed in water tanks to prevent water from overflowing,” says Thomas Abraham, VP - South India/ GM, Park Hyatt Hyderabad.

INDUSTRY WATCH

Smart water management: The Kamat Hotels' way Vishal Kamat writes about the various practices that Kamat Hotels follows to be one of the premier water positive brands in the Indian hospitality industry

T

here's a famous bollywood song which asks "Paani re Paani tera rang kaisa?

Jisme mila do lage us jaisa."

Unfortunately, the colour of water across the nation is turning brown. Either with sewer pollution or mud colour due to the sources drying up.

At such a time when India is going either bone dry or drowning by its own hands of environmental damage and water mismanagement, it falls upon each one of us as business houses and citizens to conserve this precious resource.

The Kamats Group thru its flagship brand, The Orchid, has been at the forefront of sustainable hospitality and tourism and is Asia's pioneering environment-friendly hotel and resort chain. From 1997 it has been doing exceedingly well without compromising on its core ethos of 'Friendly-Eco Friendly', inculcating it in our team who we call Kamat Khandan Members and educating and inspiring our guests who further spread the message in their homes and workplace.

Water is a huge cost in the cities and a scarce resource in rural areas. So, we have tackled this issue on multiple levels without compromising on the guest experience. To start with, every hotel needs a Sewage Treatment Plant (STP). Almost all have it, but not many focus on ensuring that it functions with maximum efficiency. It is more of a compliance showpiece rather

than a true commitment. In all our properties where we have STPs, we ensure they are running at optimum. The water from the STP has to be clean enough to be reused in cooling towers and even flush tank. The effects of the water used from our STP can be seen in Fort JadhavGadh Pune. The treated water helps the plants grow even better along with organic manure creating an oasis in the middle of a fairly parched droughtprone area. This green zone over 25 acres has created a bird paradise with more than 40 species of birds coming regularly and many making it their permanent home.

While it is good to recycle, the key is to reduce at source, for which, we studied the water flow in our taps and other water consumption patterns which gave us the data to make certain changes. We changed the washers in the taps which cost approximately Rs 150 each and brought the flow rate of water down to six litres a minute, that too without reducing the pressure. It led to a huge saving as water waste was high for guests who leave the tap on while shaving or brushing teeth. We also used washers in the showers leading to benefit further. Also, with the help of professional agencies, we could study the flow and pressure in the main pipelines. By moderately reducing the pressure we ended up saving a lot of money in power and also in water consumption.

In our Pune hotel, we

Vishal Kamat

When it comes to our environment, we would rather be a spark to light the many than be a candle to show the way to a few started waterless urinals after doing a trial for 15 days. It was successful hence it was extended to the whole hotel.

This included back of the house areas which consume the maximum water.

We also practiced rainwater harvesting during the monsoon. Pure rainwater was channeled to the tank where it went thru sand filters as an additional back up and then to

the water tanks leading to enormous quantities of water getting saved. We still follow rainwater harvesting to help the water table rise and mainly because it is part of our ethos.

The combination of various techniques mentioned helps us reduce consumption from 15 to 30 per cent and in one case 46 per cent. Hotels are like little towns living and

breathing and just change in their patterns from season to season. In the same way, if you study the usage based on each season, you will get better and more practical solutions based on your property requirements.

Saving water cannot happen without greening our planet earth. We do a lot of plantation of trees in the areas where we work keeping a long term vision in mind.

When cyclone Fani destroyed 50 lakh trees, we planted more than 10 lakh trees in Odisha with our 'seed ball' initiative which has motivated youth across the state to take this up as a major cause. With the approaching Ganesh Festival every year we distribute more than 8000 clay statues of Lord Ganesh which when watered, dissolve and a tree comes in its place, hence the name, 'GanpaTree - A Green Start to A Heavenly Earth'.

Likewise, in each location, we take up various initiatives relevant to the local area including Turtle protection in Odisha and Konkan, etc. Now, many others are taking these sorts of initiatives forward and we feel ecstatic about it.

When it comes to our environment, we would rather be a spark to light the many than be a candle to show the way to a few. Dr Vithal Kamat has inculcated this in us since our childhood and I'm proud to take forward the Kamat culture of hospitality with a cause.

(The author is CEO at Kamat Hotels)

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CHEF'S PLATTER

'THE GURUGRAM KITCHEN IS APILOT PROJECTAND WILLBE REPLICATED IN HIGH GROWTH CITIES OVER THE NEXTFIVE YEARS' Chef entrepreneur Gautam Chaudhry, founder of Demiurgic Hospitality speaks about his inspiration and the evolving F&B scenario in India. By Steena Joy What or who was your inspiration to becoming a chef ?

I have some great memories of my Mom’s cooking. I remember when she used to make Pindi Choley then entire neighbourhood would pour in for a katori of “Chachi ji’s” choley. Everyone around used to address her as “Chachi Ji”. These appreciations kept me engaged and high on enthusiasm.

Though as a child, I never considered the culinary arena as a career opportunity but was always very keen on cooking and used to try weird combinations. The curiosity kept increasing and I am here finally.

tel, which was a great learning. Even “The Pink Poppodom” opening was well accepted by our patrons.

“TPP” as we used to refer it, was covered by “BBC Good Food” as the best progressive Indian restaurant in Asia.

Chef Gautam Chaudhry

What was the experience behind Tanzore, Beverly Hills? How did it help shape your career?

Tanzore was my first overseas project and at a tender age, so was very excited. The base of the restaurant was laid well and the architect did a great job.

I did a lot of study to understand local taste buds and their preferences. Post trials & internal practice we launched the restaurant with a pan-Indian approach.

During those years, Indian restaurants were generally known for North-West frontier or Punjabi food. There was no regional influence. In Tanzore, I tried to incorporate Pan-Indian Cuisine with

I describe food as an “Indefinite Traveller”. We keep travelling and keep innovating food as per our likes & dislikes.

Over last few years, food has evolved from its classic ‘region bound approach’ a progressive approach and it was received well. Got many awards and recognitions but “Michelin Recommendation” was special. It certainly was a big boost for

38 EXPRESS FOOD & HOSPITALITY September 2019

a 29 year old. Post that I came back to Indian and led the pre-opening team of “Radisson Hotel” in Kharari, Pune. This was my first preopening experience of a ho-

How has Indian F&B scene evolved over the years?

How does it compare internationally?

I describe food as an “Indefinite Traveller”. We keep travelling and keep innovating food as per our likes & dislikes. Over last few years, food has travelled from its classic ‘region bound approach’ to its new Avatar and the journey is in process. The transformation of a cuisine over the period of time happens because of various reasons as a wise man has said “Necessity is the mother of all Inventions”. This development is in progress and is moving at a good pace in India. We Indians are very receptive to things and take things in our stride easily. 70 per cent of spice production of the world happens in India. The quality & variety of spices that we find in India are far ahead of anywhere else in the world. It certainly gives an edge to our chefs and we utilise this well. In terms of infrastructure comparison to the international counterparts, we will take some

time but we are on the right track and stand tall in front of the international standards.

What is the vision for your entrepreneurial venture Demiurgic Hospitality?

Demiurgic Hospitality is a Food & Beverage organisation which possesses the vision to be the largest F&B operator in the country serving quality food, prepared in hygienic kitchen and delivered with impeccable service. The company operates a state-of-the-art kitchen spread in 5000 sq. ft. area in the heart of Gurugram. The Gurugram kitchen is a pilot project and will be replicated in high growth cities like Jaipur, Ludhiana, Pune, Bengaluru, Ahmedabad and Kolkata over next 5 years. Demiurgic wishes to operate high-end dine in restaurants serving quality food in a hygienic set-up.

Your dream project?

Demiurgic Hospitality is my dream project and am trying best not to leave any stone unturned.

What advice would you give to aspiring chef entrepreneurs?

“Attention to Detail” is my mantra for a successful F&B operation and would strongly recommend the same.

CHEF'S PLATTER

CELEBRATING GLOBALFOOD FESTIVALS IN PUNE Chef Ilandhirai Vadivel, executive chef, at Radisson Blu Hinjawadi, spoke with Akshay Nayak telling about the various upcoming F&B experiences chalked by him and his team, to immerse the guests in a global gastronomic tour in Pune

What were the initial challenges and opportunities while pursuing culinary arts?

I was very comfortable working in the kitchen since I was eagerly involved in cooking. Also, I found housekeeping and other services to be quite tough for me, hence cooking was the best bet I found while pursuing the initial years of my career.

Who inspired you to join the hospitality industry?

I am inspired by my grandmother and mother to have a leaning towards curating food. My grandmother was the best chef for me. I always involved myself joyfully while she cooked during my school days. While pursuing my higher secondary, I learned through my mother about a professional culinary course.

She suggested me to pursue my career in culinary arts, and since then there has been no looking back.

How dynamic is the visitors' taste profile in the Pune market? How do you cater to the same at Radisson Blu Pune Hinjawadi?

We are located in Hi-tech city, wherein most of the residents here are well-travelled and are very much aware of the global flavours. We are doing world cuisines since the travellers are from various countries around the world.

What are the new food festivals planned at the hotel?

At Radisson Blu Hinjawadi, we have one or the other diverse food festival every month. We also have different concepts for brunch. In the forthcoming

Chef Ilandhirai Vadivel

months, we are devising set up of food festivals presenting cuisines like Hyderabadi, Karavali, October feast, Italian carnival, etc.

What would you suggest to the aspiring young chefs?

What is the future roadmap for your hotel?

I always give one advice to the aspiring chefs in their initial stages of cooking - Food is cooked from the heart and not by hand; no food is cooked

without proper ingredients.

We are well known in the market for wedding, social events and corporate events and hence will leverage by providing vivid F&B experience to our guests.

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STRATEGY

Bonn to win Founded way back in 1985 by the visionary Manjit Singh, Ludhiana-based Bonn Group of Industries today produces a variety of bakery products including breads, biscuits, cakes and cookies that are not only sold in India but in the international markets as well. Steena Joy explores how this small scale company became a pioneer in starting production of cookies on an industrial scale in India and how it is adapting to the health conscious millennial generation

I

n 1985 at Ludhiana, a small bakery entered the food market with a single traditional oven, consuming just five bags of flour per day. Soon it received recognition amongst the local distributors for its superior quality of breads and established a significant name in the local ‘mandis’ of Ludhiana and Punjab’s grass root level. Later, the company made a shift from the traditional oven to a rotary rack, and within two more years, the number of rotary racks had increased to three, consuming 80-90 bags of flour per day.

Reminiscing about those days, Manjit Singh, founder and CMD, Bonn Group of Industries says, “In 1985 when we started the bakery business, we had no master plan.

The bread industry was small scale and there were just one or two players in Punjab. As we were already into bakery, we thought of growing in the same business. We set up a small factory with handmade machines and embarked on a 2000 breads per day plan supplying through local autos and cycles. Then we reached 10,000 breads every year and we added on and grew.”

The Bonn family: (standing) Simerveer Singh (director) and Amrinder Singh; (sitting) Jitender Singh and Manjit Singh

From bread to biscuits In 1987, the company installed one electric oven, the first in Punjab! In 1990 it purchased the plot in Ludhiana where the present facility stands. The semi-automatic

40 EXPRESS FOOD & HOSPITALITY September 2019

STRATEGY

EXPANSION TIMELINE ●

In 1994, came up with the first Automated Food Processing Unit of North India - Bonn Nutrients

●

In 1995, a new brand Prime Time was launched (high volume bread - a first in India)!

●

In 2000, to meet an ever increasing demand, a second Automated Food Processing Unit was brought up which produced 50,000 loaves of bread every day

●

First in India to start production of cookies on an industrial scale.

plant became operational in 1994. From rolling out 50,000 breads per day per line, today the company produces five lakh breads and bakery per day. Every year a new line was added. But for ten years, it was only bread assembly lines. After successfully spending almost three decades in the manufacturing of breads, in the year 2004,

Bonn Biscuits was launched, for which a fully automated online biscuit plant was started. In 2006 the group acquired a biscuit plant in Kapurthala. As bread capacity grew, the brand moved out of Punjab to other states. Covering the entire north India, the company today has a 60- 70 per cent market share in the organised sector.

Manjit Singh adds, “Today we have plants in 12 locations - six owned and six on contract. In a backward integration move, we also have our own packaging factory here in Ludhiana so the bread wrappers are made inhouse.

We use eco friendly wrappers. We are researching on bio-degradeable wrappers as well. We also have our own transport company and 500 delivery vehicles. We were the first to supply bread in closed trucks, the first to mention manufacturing date and expiry date on bread packs even though it was not mandatory. Seeing our initiative it was later that the goverment made it a law.”

Elucidating on the contractual business model, Jitender Singh MD, Bonn Group of Industries explains, “The smaller bakeries in Ludhiana spent a lot of time making breads and couldn’t focus on bakery items which was more profitable. We decided to supply our breads to the smaller bakeries so that they could have more time to make bakery items. This way we created a group of contractual small scale bakery units. As demand for our products kept growing, our capacity was not enough (because small scale industry had its limitations), so these contractual units helped us cater to this demand.”

He adds, “However, in these small units the infra was not strong enough to give the desired quality. Fortunately in 2015, barriers on small scale were removed so then we expanded our horizons to Delhi, UP and pan India setting up our own units in some places and contractual in others.”

Commenting on whether contractual units will continue, Amrinder Singh, director, Bonn Group of Industries explains, “This business is very capital intensive so contractual production will continue to be part of our business model. The removal of barriers also gave us opportunity to acquire better machinery.”

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STRATEGY

Bread making is a science Manjit Singh informs, “In the earlier days, there were two sizes of breads 400 and 800 gm. We used ingredients available in India. Now things have changed. Many ingredients like improver, etc now are imported. Bread making was an art earlier, now it is a science. Its structure, whiteness, texture, to maintain all this and be suitable to Indian weather conditions (bread behaves differently in different weather conditions), our formulations and recipe have to be right and for this we have to rely on high technology.”

Commenting on the institutional market, Amrinder Singh says, “We supply to almost all hotels in north India.

Restaurants are also using our bakery products. KFC is one of our biggest clients,

“We supply to almost all hotels in north India.

Restaurants are also using our bakery products. KFC is one of our biggest clients, other burger chains are also our customers.

We are present in all segments of HoReCa customers. Being one of leading brands in this region, we are also a preference for the HoReCa segment.” other burger chains are also our customers. We are present in all segments of HoReCa customers. Being one of leading brands in this region, we are also a preference for the HoReCa segment. People have the trust and preference for our brand. Earlier bread and bakery products used to be considered a very lifestyle

42 EXPRESS FOOD & HOSPITALITY September 2019

product. Now, even the rural population consumes a lot of bread.”

The group is also one of the first innovators, first movers in the health segment in bakery. “We are researching on lifestyle products. Targetting the millennial customers, Bonn has introduced a range of health breads under Bonn

Nuhealth. We hired nutritionists and researched to introduce three variants of healthy breads - Active Nutrition, Digestive Balance and Active Heart. We appointed Karisma Kapoor as our brand ambassador to promote these breads. These breads are rich in seeds, fibre, oats, multi grain, etc - different breads

for different health needs. The range also has wheat bread, kulcha bread, burger bread and even pizza.”

The company also introduced La Americana Gourmet range of healthy breads that are preservative free. There is also the Americana biscuit range. Amrinder Singh reveals, “There are plans to introduce another healthy range of biscuits. We plan to take our turnover from 650 cr to 1000 cr in 2022. Share of turnover is 60 per cent breads and 40 per cent biscuits (of which 20 per cent is exports). As bread cannot be exported, we export our biscuits to 55 countries across all continents, Africa being main. Our new stateof-the-art plant in Sonepat that is almost fully automated will add to our turnover significantly.”

STRATEGY

Palatial indulgence in Karnal In the historic state of Karnal, Haryana, Noor Mahal, opened in 2012, is the picturesque fivestar hotel pampering guests with all-round palatial hospitality. Akshay Nayak writes on the amenities at the hotel that make the stay experiential

D

rawing its name from Karna in Hindu epic of Mahabharata, the city of Karnal greets you with its wide roads flanked by lush green fields. The soothingly calm weather with some drizzle having just past, the way en route Noor Mahal – a jewel in Karnal, was more than warming and welcoming.

Standing tall at 100 ft, Noor Mahal is an elemental attraction in the city of Karnal. Boasting of grandeur and opulence, the fivestar hotel spread across 10 acres, is surrounded by dramatically perennial green fields. Presenting a panoramic view of the lush green Karnal, Noor Mahal is a feather on the cap for Karnal’s increasing tourism potential. Located equidistant from Chandigarh and New Delhi Airport, the hotel is an ideal place to be at for weekend getaways as well as weddings.

Heritage grandeur The palace-style built-up hotel greets with an astoundingly melodious Rajasthani folk music and dance as you enter in the

lobby. The lobby of the hotel itself is a historical hobbyist’s paradise. The silver-coated furniture pieces, opulent upholstery, and age-old artefacts like painting with goldwork, a Swarovski chandelier, a palatial door from a fort of ruins and many more to explore, can be witnessed at this astoundingly spacious area. The hotel’s architecture is a mix reflection of that of Mughal and

Rajputana, designed by one of India’s popular architects Himmat Singh.

The lobby leads to a lot of amenities like the state-of-theart gym, spa, salon, spacious 13 indoor banquet halls and the scrumptious fare at the three tastefully designed restaurants to satiate the taste buds. The allday diner - Brown Sugar; an Indian specialty cuisine restaurant

– Frontier Mail and the chic bar – Polo Bar, each has a diverse spread of menu to cater to the diverse palate of the guest.

Drawing influences from the frontier mail – India’s first airconditioned train, the key attraction of Frontier Mail restaurant is its impeccable ambience brought about by sculpted resonance between the starry lighting, intriguing F&B offerings and

the life-size frontier mail resembling coaches which include the covers to seat at and relish the lip-smacking meal. The 94-cover restaurant also boasts of a live kitchen to let the guest enjoy the view of their roti being tossed in the air or the juicy kebabs coming out sizzling from the earthen oven, before sinking their teeth into them.

Brown Sugar presents a buffet spread and an a la carte menu throughout the day and has the capacity of hosting 106 patrons at once. It caters to all palates with Pan Asian, European and Indian cuisines on offer. Polo Bar is for the aficionados desiring age-old polo side dining ambience while enjoying a range of scented cigars and whiskies. The bar resembles the upholstery, low seating arrangements, and rare old pictures of polo clubs from the era of British Raj. For dreamy destination weddings, the humungous property spread across 10 acres has an expanse of 35,0000 sq ft of indoor and adjoining outdoor banqueting spaces. Darbar is the largest

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STRATEGY indoor banquet space at the hotel which can accommodate 400 pax which can be further merged with the Raja Bagh for scalable events. Sheesh Mahal is another closed banquet facility with a capacity of 150-200 pax, which can be merged with the Rani Bagh. Rang Mahal is one more indoor banquet space which can accommodate 80-100 pax. Interestingly, the hotel is booked round the year mostly for weddings and corporate events. The Deewan-e-Aam and Deewan-e-Khaas are the gathering places for families and to observe the invaluable rites of weddings.

Maharaja’s siesta The 122 subtly designed rooms possess intricate design

elements. The Tikwi artwork is seen all around in the hotel and also in the rooms. Categorised in five formats, the rooms are equipped with all the comforts and the luxe design imitating the hospitality enjoyed by the Maharajas of the bygone era. The

most iconic of all the rooms and suites is ‘Khawabgah’, the largest in the categories with a living room, two flanked bedrooms, and a dedicated balcony.

Noor Mahal offers activities within the property for the guests. The activities include

grappling, wall-climbing, commando nights, etc.

The Tasvir Khana showcases the glimpses of the moments lived by the maharajas and the kings for a visual fare of some of the rare pictures from over the past decades.

A swim at Jal Mahal – the swimming pool, is therapeutic and one can let go off the daylong work stress with a pint of beer by the poolside.

Noor Mahal is adding more elements like an amphitheater, outside excursions.

'KARNALIS AREWARDING MARKETFOR NOOR MAHAL' Kr. Roop Pratap Choudhary, MD, Noor Mahal and Jewel Group of Hotels in conversation with Express Food & Hospitality throws light on how Noor Mahal immerses the guests in royal hospitality How has Karnal as a market been for Noor Mahal?

You would be surprised to know that Karnal has proved to be an excellent location for Noor Mahal. Karnal and its vicinity have been an amazingly rewarding market and we have regular customers from across the country.

Due to our service and offerings, Noor Mahal has become one of the most preferred wedding and MICE destinations in the country. Word of mouth from our happy customers has been our strongest marketing vehicle.

What are the local attractions?

Karnal is a mystical land of Mahabharata and allows immersing in the cultural heritage and rural experiences. It gives a chance to get away from the hustle-bustle of crowded city life and spend time in unpolluted lands, up and close with nature. It is the perfect location for people looking for a staycation or looking for offbeat locations. Among the rustic locales of Karnal is a beautiful lake, the famous Kalander Shah’s Tomb and Chhachhrauli Fort that is a majestic architectural wonder. One can also explore the beautiful lake of Kuruk-

44 EXPRESS FOOD & HOSPITALITY September 2019

shetra dedicated to the great Indian epic Mahabharata.

our guests can feel like a part of the same world. To bind all these things together our staff follows the true practices of the warm Indian hospitality across all departments and treat our guests like royalties.

Apart from the aesthetic touches, how do you give the lavish maharaja/ maharani experience to the guests?

We have always endeavWhich are the key visitor oured to stay true in extend- Kr. Roop Pratap Choudhary profiles for Noor Mahal's ing the royal experience to business? our guests. Apart from capturing royal We have happy customers from essence in the aesthetics of the hotel, across the country, but a majority of every other element is also curated to our guests come from Northern India – give the royal experience. We have dePunjab, Haryana, Delhi, Rajasthan, Utsigned our restaurant Frontier Mail, tar Pradesh, etc. Noor Mahal has based on the train with the same name earned its repute as a favourite wedthat used to run before partition, to ding destination and we are quite poptransport them to that era and experiular for MICE events as well. Though ence the old world fine-dining. The generally, winters are the season for menu of the restaurant has been cutravellers, holidaying and weddings, we rated incorporating authentic regional are fortunate to have guests coming dishes of the era, most of these recipes throughout the year to make memories can be traced back into our royal herat Noor Mahal. itage.

Our restaurant Polo Bar recreates What is the future roadmap for Noor celebration of the sport of Indian RoyMahal? als, Polo. The food and drinks offerings Noor Mahal has earned a reputaof our restaurant have also been detion as one of the most preferred wedsigned in line with the theme so that ding and MICE destination in the coun-

try because of our palatial – royal experience which has been incorporated in every aspect of our hotel, ambiance, and service. People are losing interest in contemporary hotels and properties, now there is a positive sentiment towards traditional Indian architecture for an enhanced experience for their functions. This has helped us carve a special place in the hospitality industry.

We are promoting ethnic and food cultures of the Indian royal era all year round to appeal to our customers.

We are in the process of expanding our offerings, taking the royal - heritage concept to the next level. Noor Mahal will soon have three more royal and awe-inspiring conventions as well as weddings spaces adding grandeur to its existing royalty, luxury, and scalability.

The year 2020 is going to be a turning point in our expansion story. The group has aggressive expansion plans, and it aims to expand its footprints in other parts of the country including prominent foreign destinations in the years to come. We aim to become the royal abode and an ideal getaway option for every millennial traveller of the world.

HIGH SPIRITS

Rum of versatility Bacardi's premium rum Ocho recently paved its way into the Indian shores. In conversation with Akshay Nayak, Mitchell Kai Lum, brand ambassador – Bacardi Rums, South East Asia underlines Ocho's versatility for a wide range of cocktails and Bacardi’s quest to leverage premium rum consumption in India

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hat was once a secret recipe of a blended premium rum only reserved for the Bacardi family, Ocho, has recently made its way into international shores, India being one of its key markets.

Voicing about the scenario of rum in India, Mitchell Kai Lum, brand ambassador – Bacardi Rums, South East Asia, said, “Rum has been unexplored here in India. There have only been standard rums that have been in the country.

If you move from local to imported rum, it would be Bacardi. But, until now there wasn’t a premium segment that people could transition up to, whereas whisky already had it in the country. The age factor of whisky does play an important role in India. When it came to the rum category, there were challenges like, one you didn’t have the premium factor to it, and two, the understanding of the category of rum which was quite convoluted. In rum, you have spiced rum, white, gold, black, which itself is confusing, for which Bacardi has taken a stand by being the most premium rum available in the market already, and to make a mark that they understand the taste palate which they already do for scotch. The number that we put on our bottles stands for the minimum aging. It's a stamp of quality and assurance for the people that when they pick up the bottle of Bacardi ‘Ocho’ – a Spanish word for eight, it has minimum aging of eight years.”

Speaking about the tasting notes of Bacardi Ocho, Lum said, “As Ocho has been ma-

Mitchell Kai Lum

turing for eight to 10 years, naturally it has the oaky notes. The rum is matured in American oak casks right under the Carribean sun, so it is going to absorb a lot of things over the long period including tasting notes of vanilla, butterscotch, toffee, maplewood, etc., among others, and with a robust character.”

About the USP of Bacardi Ocho, Lum decoded, “First and foremost, Bacardi Ocho is the only premium rum available in the Indian market. It is flexible when it comes to making a cocktail. The cocktails like old fashioned, whisky sour, boulevardier, among oth-

ers which predominantly used whisky, can now be made using Ocho. It has the flexibility of being ideal in a range of mojitos as well. So the ability to use it in so many different cocktails is certainly enough selling point. Interestingly, Bacardi has been the premier rum brand to be used in award-wining and century-old mojitos celebrated across the globe even today. We have this inherent cocktail history within our culture.”

“One can make a 100 of cocktails if not thousands, from the range of Bacardi Rums, to pair with various cuisines. I once made masala

chai paired with Bacardi Ocho which was a brilliant one and highly appreciated. We all have the necessary spices, sugar, and tea at home, all you need have is a bottle of Bacardi Rum. Also, the spicy flavour of most of the Indian cuisine is something that pairs well with the range of Bacardi rums,” said Lum about the pairings of Bacardi Rums with the Indian cuisine and palate.

When asked about the plans to further increase popularity of Ocho in India, paying heed to its experiential element, Lum informed that they have three brilliant Bacardi ambassadors

who know a lot about rum and about Ocho to promote it better here to the key audience.

“We are making Ocho available to consumers only through the trade route i.e. partner bars and restaurants, to make it ideal for an experiential rum and food pairings evening,” justified Lum. “We have a programme called Bacardi Legacy as well, where we are discovering through bartenders what the cocktails would be that we will enjoy over the 100 years from now, and of course using the Bacardi Ocho,” he concluded about Bacardi’s plans to promote Ocho globally.

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TECH BYTES

RETAIL REVOLUTION Trends fueling the transformation of hoteliers into retailers Sabre, a leading global travel technology company, recently unveiled a report titled 'Retail Revolution' entailing the current trends in the global hospitality industry which has led to transformation of hoteliers into retailers. Express Food & Hospitality, over a series, presents excerpts from the report

T

here are just some of the fundamental, unchanging basic human needs and desires your guests have. In few sectors are these needs being expressed more prominently than in the retail sector. After all, retail brands are the ones consumers are purchasing from, depending on, and engaging with on a daily (if not multipletimes- aday!) basis. This report explores six actionable trends, alongside examples of how innovative retail and hospitality players are harnessing these trends. Each trend is accompanied by key insights that you can use to fuel your next innovation, and get to the crux of what your guests will need, want and expect from you next.

A-commerce Busy travellers with places to go and sights to see will expect from their hotel what they’re already being served by retailers: the ability to outsource certain experiences and tasks to algorithms and smart devices. This means the automation of hunting, negotiating, purchasing, and more.

Why now?

Automation nations Automation is frightening many: some estimate that it will wipe out half of all retail jobs in 10 years, and hotel em-

46 EXPRESS FOOD & HOSPITALITY September 2019

TECH BYTES ployee unions like Unite Here are scrutinising the impact it’ll have on your industry. But as your guests and as shoppers, people are more preoccupied with their desire for simplicity, and how brands will leverage this tech to fulfill it.

– which is generated automatically – or can cancel it entirely.

US-based GPS manufacturer Garmin released its line of Drive navigators in January 2019. The GPS series automatically supplies drivers with information on points of interest they’re about to approach (restaurants and historical sites, for instance) on their current route. The device also displays TripAdvisor and Foursquare ratings for different locations. Drivers can view this information even if they have a weak data signal, as it is all stored in the GPS.

Breezing out Amazon Go (where shoppers are billed automatically, and checkout is a zero-effort process) is still something of a tourist attraction. But by 2021, 3,000 Amazon Go stores are set to open around the US – just one sign that consumers will expect automation-fueled experiences in retail and beyond.

The right timing Consumers aren’t just expecting automated, simplified experiences. They’re expecting brands to be intuitive, and provide A-commerce solutions when they’re most needed: at precisely the right moment and in precisely the right context.

As per a report by Colliers International, October 2018, artificial intelligence is reducing hoteliers' costs by 15 per cent and boosting revenues by 10 per cent.

Porter & Sail is an app providing curated recommendations on where to stay and what to do in destinations around the world. Via the app, users can book a stay at one of the hotels Porter & Sail has partnered with and access recommendations during their stay. The app uses location data to greet guests upon arrival. Porter & Sail provides real-time recommendations based on the current weather, where they are and guests’ personal preferences. In Q4 2018, Porter & Sail expanded its services to Bali, Singapore, Sydney and Phuket.

Hotel-switching site Nightly.travel launched a crowdfunding campaign in March 2019 in the UK to raise GBP 250,000, and help guests switch to a second hotel during a trip to take advantage nightly room rate fluctuations. Nightly.travel will use

Your response the investment to increase its hotel supply from 75,000 hotels to over 290,000 hotels and trial hotel-to-hotel transportation transfers as part of a hotel switching package.

September 2018 saw Amazon announce the addition of a smart microwave to it’s entry-level AmazonBasics collection. Retailing at USD 60, the simple microwave can pair with Amazon’s voice assistant Alexa, enabling users to give commands like adding extra time and stop the microwave. It can also automatically reorder items like popcorn before users run out. The appliance includes a built-in ‘Ask Alexa’ button, as well as voice-activated presets.

Zero-waste grocery delivery scheme Loop piloted in New York and Paris in Q2 2019. Nestle, PepsiCo, Proctor & Gamble, and others partnered with recycling company TerraCycle and UPS to recycle and reuse branded, durable containers. Once the food or other goods inside the containers are consumed, empty containers can be picked up by UPS or dropped off. In a ‘milkman’-style arrangement, users can have their container pickup trigger automatic reorders.

February 2019 saw San Francisco-based grocer Farmstead launch an AI program that predicts customers’

Rooms: Replenished Replenishment services like Loop can apply to more than just CPG retail; they also present sales opportunities in the hospitality sector. What products could you automatically restock for your customers and guests during their trip, without them having to prompt you? Could your company collaborate with a popular retailer or brand on this?

Predict & please The best in hospitality remember their repeat guests’ preferences, even down to the most minute details. But could you boost your staff ’s ability to provide personalised service through the power of AI? Can your brand leverage a repeat customer’s past to predict what will surprise and delight them next (with AI-level accuracy!) and serve it to that guest automatically?

Picture courtesy: Nightly.travel

weekly recurring orders.

Known for its free and fast grocery delivery service, Farmstead’s Refill & Save program will provide customers

with discounted orders on such regular items as milk, eggs, bread, fresh fruit and vegetables. Shoppers can add or delete items from the order

Out-of-room service The opportunities for A-commerce aren’t contained to your building. The Garmin Drive GPS and Porter & Sail app harness this trend to support travellers as they move throughout a location. Can your hotel provide automatic guidance on-the-go, that’s tailored to guests’ preferences and context at any given moment? Your customers will appreciate you looking out for them!

(Courtesy: Sabre)

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PRODUCT TRACKER MARKET

Flavoured cow ghee by Akiva Superfoods

New range of chef knives by Victorinox

AKIVA Superfoods has recently launched India's first 100 per cent pure A2 flavoured cow ghee. The unique feature of this ghee is that it is made entirely from ethically sourced premium A2 milk obtained from grass-fed Sahiwal cows at partner dairy farms. It is also gluten-free and has zero preservatives. The ghee is made through the Vedic Bilona Padati (hand churning the curd in the bilona and subsequent slow evaporation thereby removing all impurities and milk solids) process.

The two artisanal flavours are Vanilla; Garlic & Herbs.

SANTOKU Knife is the Japanese-inspired knife known as the ‘knife of the three virtues’ for its ability to effortlessly handle and slice through meat, fruit and vegetables. Its 17centimeter-long blade has a specially fluted edge to reduce friction and thus prevents food sticking to the blade. The other range is of carving knives designed to stand up to anything.

Their ergonomic handles and balanced design make carving a breeze. Their blades are thin and sharp so you can slice as thin as you like and as consistently as you need. Meats of any cut, fruits and vegetables in all shapes and sizes can be cut with precision with this range of carving knives.

New range of faucets by Lipka

Avocado oil by Black & Green

LIPKA, a leading manufacturer of faucets has launched a new range of faucets made from good quality materials and lead-free brass, to provide you with clean water. Lipka faucets are manufactured to keep the quality of water intact, and offers seven years of warranty.

BLACK & GREEN has recently launched India’s first extra virgin 100 per cent Avocado oil. Black & Green uses the world’s best HASS avocados in their oils making it completely unrefined and extra virgin. The avocados are imported from the world’s best avocado producing nation Kenya. A multipurpose avocado oil catering to age groups ranging from infants to elderly that can be used for high heat cooking which includes baking, grilling, sautéing to pastas and cold salad dressing; it can also be used for hair, skin and face.

48 EXPRESS FOOD & HOSPITALITY September 2019

IN FOCUS

NRAI India Food Services Report (IFSR) 2019: The sector is projected to grow at a CAGR of 9 per cent by 2022-23 I

ndia's economy is firmly set on a growth path, with its GDP rising to 7.1 per cent in 2018 and expected to reach growth of 7.7 per cent by 2023. Currently, the seventh largest economy in the world, India is expected to surpass United Kingdom and France to become the fifth largest 2023. In fact, as 2020 approaches, India is expected to become world's youngest country with a median age of 29. As the youth of India emerge to shoulder the swelling numbers, this working population also exhibits the potential of causing an additional two per cent GDP growth rate with high consumption expenditure.

Market outlook With factors such as urbanisation, rising income levels and improved investment climate, the food service sector holds a huge opportunity.

The sector has observed tremendous development in the past three years, which grew at 11 per cent CAGR during 2015-16 to 2018-19. The sector is estimated at Rs 4,23,865 cr in 2018-19 and is projected to reach Rs 5,99,784 at a CAGR of 9 per cent by 2022-23.

The growth is noticeable at segment and format levels as well of the food service sector in India. The organised seg-

ment, which holds a share of 35 per cent, witnessed a CAGR of 13 per cent during 2015-16 to 2018-19. The sector is estimated to have a market size of Rs 1,48,353 cr in 201819. The segment is further estimated to grow at a CAGR of 15 per cent to reach Rs 2,57,907 in 2022-2023.

The unorganised sector's size is estimated to reach Rs. 2,75,512 crore in 2018-19, with a 65 per cent share of the overall food service market.

The segment witnessed a CAGR of 10 per cent during 2015-16 to 2018-19. The segment is further estimated to grow at a CAGR of six per cent from 2018-19 to 20222023 to reach a value of Rs 3,41,877 cr. However, the share of the unorganised sector is forecast to drop to 57 per cent by 2022-23.

The organised segment comprises standalone and chain restaurants. The organised standalone market has a share of 75 per cent with an estimated size of Rs 1,10,534 cr in 2018-2019. The standalone market has grown at a CAGR of 11 per cent between 2015-16 and 2018-19. The chain format within the organised segment has a 25 per cent market share, with an estimated size of Rs 37,819 cr in 2018-19, which has grown at a CAGR of 23 per cent from 2015-16 to 2018-19.

CUISINE PREFERENCE

Consumer outlook The Indian market for nonhome cooked food has grown rapidly during the last several years. India has one of the highest millennial population (People aged 18 to 35), whose food habits and tastes are

very different from those of previous generations.

Many of the millennials happen to be tech-savvy, independent, career-driven individuals with global exposure possessing a higher spending capacity. It is this segment of the Indian population which is

responsible for the burgeoning market of non-home cooked food, with increased frequency (6.6 times a month) and more spends on a monthly basis (Rs 2500 a month). Eating non-home cooked food on weekdays has become a common phenome-

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IN FOCUS non, as opposed to only it being a weekend activity. Popularly of north Indian cuisines has also increased over a period of time. Chinese and south Indian cuisines stand second and third respectively, in popularity.

Employment The food service industry has a direct impact on the employment, which currently stands at 7.3 mn in 2018-19.

The organised sector is estimated to employ 3.7 mn people in 2018-19, contributing 51 per cent to the total food service industry workforce. The unorganised sector employs an estimated 3.6 mn people in 2018-19, contributing to 49 per cent of the total workforce in the sector.

Overall, employment in the food service industry is forecast to grow at six per cent CAGR to hit 9.2 mn in 2022-23.

Fiscal contribution The organised food service market is estimated to be at Rs 18,000 cr for 2018-19, which is about 12 per cent of total organised market. Tax contribution by F&B (non-liquor) is 38 per cent input tax credit contributes 33 per cent followed by liquor with 23 per cent.

Impact on allied industry It may not be an overstatement that food service industry is intertwined in the social, economic and cultural fabric of India. With its rapid growth over last few years and a promising future, it supports not only millions of households but multiple allied industries such as real estate, food processing, consulting, etc. ● Demand for retail spaces has climbed steadily due to the rapid growth of food-service sector. ● Intense competition between domestic and international players entering the F&B segment has resulted in super-specialisation of food menus requiring specialised commercial kitchen equipment. ● Demand for fresh, organically grown and high-value ingredients is on the rise giving boost to the agriculture sector. ● Accelerating internet and smartphone penetration has led to the growth of the food tech industry, estimated at over 12 per cent CAGR between 2016 and 2021. ● Increased demand for food service consulting has been observed from tier I and II cities as well. ● Propelled by growing use of digital

50 EXPRESS FOOD & HOSPITALITY September 2019

●

technology in loan processing and disbursal and new initiatives to extend financing facilities to smaller players, financial service sector is witnessing a resolution.

Demand for alcoholic beverages is being driven by high disposable income, a young population base and increasing consumption by a new generation of Indians.

Investment

Global scenario

The restaurant space has witnessed a gradual rise in capital invested across all time periods. Within a short span of six years, the sector has witnessed investment of – US$ 2.4 bn, more than double the amount received by the restaurant segment over the last 12 years.

As consumption burgeons, the need for variety in food service is greater than ever. Future for the industry globally looks bright with growth at a CAGR of 4.98 per cent during the period 2017-2021.

Countries are focusing efforts to establish themselves as gastronomical hubs. Globally, food businesses are being promoted to boost tourism.

IN FOCUS Trends

Challenges

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Dearth of skilled workforce and high attrition, high real estate cost and removal of ITC has impacted the restaurant industry leading to an increase in operational costs.

●

●

●

●

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Indian consumers are becoming increasingly willing to experiment giving restaurants serving authentic regional cuisines a boost.

From introducing digital menus, interactive smart tables and virtual bars to replacing servers with robots, restaurateurs are revolutionising the food service industry using technology.

Restaurants are focussing on creating health menus and revising their offerings regularly based on consumer preferences.

The advent of social media has given rise to home chefs and bakers, making them a range.

Digitalisation has changed the entire marketing universe replacing traditional methods.

Third-party delivery services are making home delivery a lucrative option for standalone restaurants.

GROWTH PROJECTION OF ORGANISED AND UNORGANISED SEGMENTS IN FOOD SERVICE

Conclusion The Indian food service industry is rife with opportunities. The combination of rising incomes, urbanisation, internet penetration, and changing consumer preferences towards eating nonhome cooked food among others are reshaping the industry. Efforts are required to iron out challenges and ensure smooth functioning of the food service industry. In terms of policy formulation, a joint discussion between the industry players and government will help facilities a constructive way forward. Similarly, identifying means and ways to facilitate ease of doing business in the food services industry will further fuel its growth.

(Courtesy: NRAI)

ORGANISED FOOD SERVICE MARKETSHARE OF STANDALONE AND CHAIN FORMATS

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WEEKEND

Scene and Heard With Marcellus Baptista

House rouse

Anniversary waltz

S

“H

oho House is fast becoming the in-place for private parties.

The sheer setting and fabulous food are perhaps the plus points. And so Lakmé Fashion Week chose Soho House to celebrate the start of its 20th anniversary. The talk was that synonymous with pioneering initiatives and trends in fashion and beauty from the turn of the century, LFW has grown tremendously, from 33 designers in the year 2000 to a year-long Face of Lakmé Ananya Pandey platform featuring over 200 labels. Anil Chopra and Ravi Krishnan who kick-started the week were present along with fashion designers and models.

Guests lived it up with luxury drinks at the bar and tasty bites.

Those who were there at LFW from day one reminisced about the trendy times from Taj Mahal Palace to NCPA, Grand Hyatt and now St. Regis and Jio Garden. And looking happy indeed were Ashwath Swaminathan, head of innovations – Lakmé and Jaspreet Chandok, vice president and head of fashion – IMG Reliance.

ow time flies!”

That’s what guests who were there on day one were saying as they stepped into Flamboyanté restaurant at World Trade Centre, Cuffe Parade that was celebrating its 12th anniversary.

This venture by Fountain Hospitality of Amrish Arora unveiled its #AllNewFlamboyante experience with guests including former party perennial Kishin Mulchandani, Zeba and Rajesh Kohli, Laila and Farhan Furniturewala, Dinesh Khanna, Parthip Thyagarajan and Nisha Jamvwal. The Greek-inspired decor was an added attraction to the new menu and new banquet space. The cheer was at the bar with the choicest drinks, while appetisers did the rounds with a bountiful buffet, including live stations, awaiting

Rajesh Kohli, Amrish Arora & Zeba Kohli

the many guests. Amrish Arora, founder, Fountain Hospitality was happy and grateful with the turnout and excited to embark on a new journey, hop-

ing that the love and affection shared with the guests would continue as Flamboyanté continues to offer a superior culinary experience.

Launch action

Eat and drink

I

t helps to get good spirit brands associated at the launch of a restaurant. Absolut and Ballentine’s were the chosen drinks at the launch party of Shibuii, the Pan-Asian bistro and bar on Hill Road in Bandra. Guests discovered that Shibuii offers contemporary Pan-Asian cuisine with European and Mid-Eastern modernised techniques, prepared from the finest ingredients sourced from all over Asia. The menu has been curated from 10 Asian countries: China, Japan, Malaysia, Cambodia, Singapore, Korea, Vietnam, Thailand, Mongolia and Indonesia. Chef Milan Subba dispenses an exceptional craft, presenting nuanced, nourishing flavours and dishes that are truly robust in their subtlety. Respectful of tradition yet dedicated to innovation, Shibuii is described as the new culinary dialogue. Shibuii partners Roscoe Pereira, Savio Fernandes and Ashutosh Mohanty were there on opening party night to welcome guests like Sohail Khan among many more.

Rascoe Pereira & Suhail Khan

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Lizaa Malik, Vindu Singh, Kamlesh Gosia and Leena Jain

O

n sure way of attracting attention is to combine the launch of an F&B outlet with some entertainment. Such was the case at the opening of multi-cuisine restaurant and bar Pepper & Pint at Horizon in Juhu. The twin celebration included partaking of food and drink and soaking in the delightful decor plus enjoying the live music. Happy host Leena Jain was there and so, too, singer Lizaa Malik who released her music single titled Love Don’t Cost A Thing. The mesmerising music captured the hearts of everyone as did the appetisers that comprised a variety of peppers like black, green, red, white, yellow and various shapes like long peppers and java peppers, with the menu created by chef Rakesh Talwar. The bar was abuzz with a superb selection of wines, beers and spirits and also creative cocktails. The ambience of wood, patterned tiles, linen curtains, cane planters, vintage botanical prints of peppers and other vegetation and shelves stacked with books and accessories added to the flavour.