Food & Hospitality World June 16-30, 2014

EDITOR’S NOTE

A shower of business

I

t’s that time of the year when the hospitality industry brings to the fore season specific promotions and offers to rope in business. The monsoons brings with it interesting sales strategies across categories from F&B to the wellness and spa departments. From monsoon foods to that of treatments for health and rejuvenation, this season though perceived as a non-peak period brings in business either through creative marketing or following the age of knowledge and premise that the monsoon season is the perfect time for Ayurvedic treatments. There are hotels who have cleverly converted this health information into a business promotion. This is a welcome move as it does reinforce India’s position as a holistic healing destination, with yoga, ancient Ayurveda and modern spa treatments et al. Our cover story this issue ‘Season for Healing’ by Kahini Chakraborty brings to you a comprehensive view on the influence of the monsoons on the wellness and the spa industry in terms of revenue generation. Kerala has pioneered in putting Ayurveda on the world map and Goa too is known for its tourism potential during the monsoons.

We wonder whether our recently appointed minister for tourism Shripad Naik who is from Goa, would be enjoying the monsoons on home turf or may spend more time in the capital ad-

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“ There are hotels who have cleverly converted this health information into a business promotion.

This is a welcome move as it does reinforce India’s position as a holistic healing destination”

dressing issues of concern related to tourism.

He has a host of expectations to be met and promises that need to be delivered for tourism to thrive in this country. There seems to be no doubt that he will be working at the local level to improve the tourism needs of Goa but whether he will be able to think national for the benefit of tourism is something we need to watch out for. WTTC, India Initiative (WTTCII) recently urged the new government to take up a focused plan and proactive steps to unleash India’s tourism potential. The report ‘Tourism Action Plan – Unleashing India’s Potential’ released by WTTCII outlines the key initiatives the new government and ministry of tourism must implement for a better tourism environment in India. Check the lead story for more details.

In this issue, you will also find an interesting story about the Hiltl in Zurich which is considered to be the oldest vegetarian restaurant in the world as per the Guinness World Records.

Rolf Hiltl spoke to Sudipta Dev on the emergence of vegetarianism and vegan products and the significance of Indian cuisine in their food offerings.

Enjoy the monsoons.

REEMA LOKESH Editor

Tel: 040-23418673/23418674/ 23418675 (Tele-fax)/66631457 Fax: 040-23418678 E-mail: ashwanikumar.shukla@fhwexpo.in

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Mobile : 09930050499 Email :sachin.shenoy@fhwexpo.in

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FOOD & HOSPITALITY WORLD

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June 16-30, 2014

CONTENTS Vol 2 No.19 JUNE 16-30-2014

CHEF’S PLATTER

Chairman of the Board

Viveck Goenka Editor

Reema Lokesh* Assistant Editor

Steena Joy Associate Editor

Sudipta Dev CONTENT TEAM Mumbai

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Kahini Chakraborty Rituparna Chatterjee Kolkata

Joy Roy Choudhury DESIGN National Art Director

Bivash Barua Deputy Art Director

Surajit Patro

ITALIAN GASTRONOMY, THE FERRARI WAY THE LOVE FOR ITALY, ITS CULTURE, TRADITION AND CUISINE AND HIS PASSION TO EXPLORE NEW THINGS, PUSHES CHEF BRUNO FERRARI

Chief Designer

Pravin Temble Senior Graphic Designer

Rushikesh Konka Senior Artist

Ratilal Ladani Kiran Parker Scheduling & Coordination

Rohan Thakkar Photo Editor

Sandeep Patil MARKETING General Manager

Sachin Shenoy Marketing Team

Dattaram Kandalkar Rajan Nair Ashwani Kumar Shukla Sreejith Radhakrishnan Pranshu Puri Yoginder Singh Ajanta Sengupta Marketing Coordination

Darshana Chauhan NATIONAL FOOD & BEVERAGE SALES

Chandra Shekhar Sasi Kumar G Keshav Barnwal INTERNATIONAL FOOD & HOSPITALITY SALES

Soumodip Ghosh Rahul Bisht

SEASON FOR

HEALING

Home to ancient Ayurveda and yoga,modern spa treatments are also positioning India as a holistic healing destination.This monsoon special issue focuses on whythe season is the perfect time for hotels to cash in on rejuvenation (20-23)

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P14: NEW KIDS ON THE BLOCK The Irish House

P15: PRODUCT TRACKER Charmed Celebrations

MARKETS

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GHM ATTRACTS INDIAN LUXURY TRAVELLERS TO NON-MAINSTREAM DESTINATIONS

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ECOLE HOTELIERE LAVASA PLANS TO INTRODUCE NEW COURSES THIS YEAR

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GOOD JUICERY TO BE AVAILABLE PAN INDIA

EDGE

Truly global

P32: MOVEMENTS

General Manager

Sarovar Hotels

Manager

Bhadresh Valia

A BAVARIAN BREW POSITIONING ITSELF IN THE PREMIUM SPECIALTY SEGMENT, KALTENBERG BEERS ARE BREWED STRICTLY ACCORDING TO THE BAVARIAN PURITY LAW AND FAMILY RECIPES

P31: LIFE

PRODUCTION

B R Tipnis

HIGH SPIRITS

P41: WEEKEND Scene and heard by Marcellus Baptista

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KEYS TO THE FUTURE NEW GENERATION HOTEL CHAIN HTL INTRODUCES FUTURISTIC DOOR-LOCKING TECHNOLOGY

Food & Hospitality World Published for the proprietors, Global Fairs & Media Private Limited, by Vaidehi Thakar at Express Towers, Nariman Point, Mumbai 400 021, and printed by her at Indian Express Press, Plot EL-208, TTC Industrial Area, Mahape, Navi Mumbai. Editor : Reema Lokesh* (*responsible for selection of news under PRB Act). @ 2012 Global Fairs & Media Private Limited. All rights reserved throughout the world. Reproduction in whole or part without the Publisher's permission is prohibited.

MARKETS

WTTCII urges new government to initiate focused tourism plan FHW Staff Mumbai THE FIRST copy of the report ‘Tourism Action Plan – Unleashing India’s Potential’ released by WTTC, India Initiative (WTTCII) was presented to Shripad Yesso Naik, union minister for tourism, recently.

The report outlines the key initiatives the new government and ministry of tourism must implement for a better tourism environment in India.“This report also summaries and timelines priority action plans for the above initiatives as short

term (one- six months), medium term (six-12 months) and long term (12-24 months),” said Dipak Deva, chairman, WTTCII. The initiatives include introduction of e-visa facility; safety and security; connectivity – air, rail and roads; convergence both at central and state levels; launch of Incredible India 2.0; skill development and domestic tourism. The report also highlights that adequate accommodation is the need of the hour. The WTTCII HVS Report on the Indian hospitality sector points out that by

2020, the hospitality sector in India will need 180,000 additional rooms, US$ 25.5 billion for constructing these rooms and about 211,000 people to operate them. “Lack of trained and quality manpower is the next key challenge for the industry. While there is a huge scope of employment, necessary skill of the workforce at all levels is lacking,” stated Deva.

India needs prioritisation of travel and tourism policy; approval of plans and projects and implementation at both central and state levels is cru-

cial to give the industry a fillip.

“As India seeks to stimulate sustainable economic growth based on employment generation, the opportunities offered by travel and tourism are clear and prominent. What is needed is a clear, focused plan to get the basics right and a sustained effort in delivering the 'Incredible India' promises to both the domestic and international tourists. This report provides unique information and seeks to better equip both public and private bodies with informed evidence in policy making and decisions,” mentioned Deva.

Dipak Deva

GHM attracts Indian luxury travellers to non-mainstream destinations Sudipta Dev Mumbai GHM (General Hotel Management) hotel group which has properties in Southeast Asia, Middle East and Europe is looking at attracting the high end luxury travellers from India to its properties in non-traditional destinations. “Luxury holidays in India are a niche concept and with more and more people shifting their focus to newer destinations in Asia, we are optimistic about our growth here. Our properties in non-mainstream locations in Europe and MiddleEast gives us a huge opportunity to tap into this niche,” said Clement Koh, senior vice president of sales and marketing for GHM. The properties that are being particularly highlighted in the Indian market include The Legian Bali and Chedi Club Tanah Gajah in

Clement Koh

Ubud, Indonesia; Nam Hai Hoi An in Vietnam and the recently launched ski-resort The Chedi Andermatt in Switzerland.

“Furthermore, India is wellconnected to the Middle East and our property The Chedi Muscat in Oman presents a huge opportunity for Indian travellers to visit this exotic destination for its culture, ad-

venture, and cuisine,” added Koh. The hotel group's 42-suite luxury hotel, Aayu Mumbai, is currently under development here.

Indian travellers who are more widely travelled want to explore these non-mainstream destinations. “This ties in very closely to GHM’s spirit of pioneering new travel destinations

and hence the offering from the GHM group of hotels is a nice fit for the profile of this group,” stated Koh, adding that, another trend is that the FIT traffic seems to be growing at a faster pace than group movements, which reflects the bespoke preferences of these travellers.

Pointing out that Indian

guests are value-conscious yet seek bespoke travel experience, Koh remarked, “While they are equally conscious of the price of such an experience, oftentimes, they have shown the willingness to expend the due value accorded to luxury within their realm of desire.”

At each GHM hotel, the properties’ design and architecture is a key feature. According to Koh, the discerning traveller will also appreciate the hotels' facilities and amenities, with special touches that make for memorable stays. “Be it a personal butler, authentic local cuisine, or exceptional spa treatments, each touch point adds to the overall experience.

We believe in pampering guests with our signature Asian hospitality while they have a taste and feel of the local culture in the destination they are in,” he adds.

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MARKETS

Lavasa focuses on increasing hotel room inventory Plans to open an American indoor family entertainment centre

Ecole Hoteliere Lavasa plans to introduce new courses this year Rituparna Chatterjee Mumbai ECOLE HOTELIERE Lavasa, a hospitality management college with the academic certification of the oldest hospitality school in the world - Ecole hôtelière de Lausanne of Switzerland, has plans to introduce two new courses by the end of this year - a one year certificate programme on culinary and a six months cruise line management course. Presently, the college offers Bachelor of Science in Hospitality Management, a four-year programme

along with specialised and executive development programmes spanning three to four days. “Moreover, we are also exploring the opportunity of introducing post graduation in hotel management and we are looking at tying up with Indira Gandhi National Open University for the bachelor's course,” stated Leevin Johnson, manager – operations, Ecole Hoteliere Lavasa.

The college also hopes to reach its full capacity of 450 students in the next five years. For 2014, the college will be admitting around 6070 students. Speaking on

We are also looking at introducing post graduation in hotel management and are looking at tying up with Indira Gandhi National Open University for the bachelor's course

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this, Dr Fabien Fresnel, dean, education and research, Ecole Hôtelière de Lausanne, stated, “It is going to take few years before we reach full capacity because our focus is on quality rather than quantity.

So far the focus is on the bachelor's programme, growing the number of students, increasing the quality of the faculty. If we have batches of 80 students each year over four years then it makes 320.

We can achieve full capacity with batches of 80-90.” The college presently has eight full time faculty and 27 visiting faculty members.

Giving his views on the global hospitality scenario, Fresnel stated, “Just in Asia there are more than 300,000 rooms in the pipeline for the next three years. The US has maximum hotel projects in the pipeline, followed by Asia and Africa. The biggest hub for Starwood is Dubai. The market is changing so fast that we as an educational institute have to be aware, adopt and be global and local at the same time.”

Rituparna Chatterjee Lavasa LAVASA CORPORATION has aggressive plans to boost hotel infrastructure facilities in Lavasa by increasing its room inventory. Presently, the city has a room inventory of 256 and is expecting to touch 820 by mid 2015 and 4000 by the end of five years. By end of next year, four properties are expected to become operational – 120 room Holiday Inn Express by January; 147 room Formule 1 by February or March; 197 room Novotel by April; and a 100 room pure Jain hotel. When asked about this rapid expansion, Rajiv Duggal,

This year we are expecting one million tourists and two million in two years senior vice president – tourism, hospitality and SPV's, Lavasa Corporation stated, “We have been witnessing growing numbers of tourists for which we are building upon our hotel infrastructure. In 2012, 487,000 tourists visited Lavasa, whereas in 2013, we received 874,000 tourists, which has nearly doubled from the previous year. This year we are expecting one million tourists and two million, two years from now. Secondly, we have also hosted many conferences, around 200, totaling

Rajiv Duggal

89,000 delegates last year.”

The corporation also has plans to open an American indoor family entertainment centre spread over 1.5 lakh sq feet area by end of 2016. For the same, they have collaborated with an American company and an investment of `300 crore will be made for the same. When asked to share further details, Duggal declined to comment.

Moreover, the corporation also has plans to open four planned cities. Mugaon, the second city after Dasve, is expected to boast of educational institutions, sports facilities, theme parks, a Nick Faldo golf academy to name a few. This town is expected to become operational by 2015. The third city Damanhole would have 18 hole golf courses, high-end villas, etc and will complete by end of three years.

Damanhole will be positioned as a golf destination for professionals golfers. “Apart from Mugaon and Damanhole, two more cities are in our plan but the details of these haven't yet been decided.

But they will open 10 years from now. An investment of more than `10,000 crore would be made for all the four cities,” opined Duggal.

MARKETS

Good Juicery to be available pan India Kahini Chakraborty Mumbai PUNE-BASED entrepreneur Michelle Bauer is aggressively expanding Good Juicery in the India market. The fruity sparkling juice is available in three flavours- Sparkling Apple, Sparkling Pink Guava and Sparkling Passion Fruit. The company intends to expand its range of juices in the next few months with new offerings such as cranberry flavour and many more. Speaking exclusively to Food & Hospitality World, Michelle Bauer, director, Good Juicery said, “We recently aligned with Tree of Life for sale and distribution of our range of sparkling juices, which will be launched in all metros by the end of June. To date, our products have only been available in

Mumbai, Pune and Goa. Good Juicery is available in high-end restaurants, hotels and retailers across these cities. The company will soon enter Delhi, Bengaluru, Kolkata, Hyderabad, Chennai, Baroda, Chandigarh.

After introducing our new range

of offerings in the market by September this year, we will then look at introducing low sugar content juices too as part of the product portfolio.” The product is available in 250 ml slim-line cans, and is priced at `80.

The initial investment at the time of launch was `15 lakh.

When asked on the investment planned for the product expansion, Bauer mentioned, “To date, our growth has been sustainable and although we are gearing up to supply metros across the country, we will not be taking on any investment to do so.” Even though the company operates in a niche premium market, their sales have exceeded expectations. Both institutional and retail sales are important to the company. “Over the next few months we will be focusing on expanding our retail footprint to include a lot more general trade accounts. This, however, will not be at the expense of our institutional accounts, which are important from both a brand building and volume perspective,” she added.

Michelle Bauer

On market survival strategies, she replied, “We recently completed our first anniversary.

We will be increasing highlighting our brand values and USPs, which we feel sets us apart. For example, our use of only the best, high quality ingredients, the fact that our sparkling juices are free from preservatives, artificial flavours and colours and that we plant one tree for every 1000 sold.”

MARKETS

'We are famous since the 50s for our Indian dishes' Established in 1898, Hiltl in Zurich is considered the oldest vegetarian restaurant in the world according to the Guinness World Records. Owned and managed by the fourth generation Hiltl family, Rolf Hiltl, owner and spokesperson, Hiltl talks about the emergence of vegetarianism and vegan products and the significance of Indian cuisine in their food offerings. By Sudipta Dev What makes Hiltl such a unique restaurant in Zurich?

We have a hybrid concept which means, that we are not only a restaurant (à la carte, Self & Take Away from the buffet with more than 100 vegetarian and vegan specialities), but also a bar-lounge, a club in the night with local and international DJs, a cooking studio (as well with an offer for accomplished chefs who need to learn more about the vegetarian cuisine), catering and events, with two branches in Zurich and a shop with the first vegetarian butchery in Switzerland. Furthermore we publish our own cookbooks (http://shop.hiltl.ch/ch/bucher. html). Also, we are quite strong in social media – Facebook and Twitter. You may have recognised our Twitter/FacebookWall in the restaurant, where we connect on- and offline communication.

Is vegetarianism a growing concept in Switzerland?

We have noticed since a while that there is a growing demand in the Swiss market (also world-

wide). But what’s also getting bigger is the demand for vegan products. That’s why we have today more than 50 per cent vegan products on the buffet and opened last November the Hiltl shop with the first vegetarian butchery in Switzerland with a lot of vegetarian but even more vegan products. However, around 90 per cent of our restaurant customers are flexitariens, that means, they love vegetarian food but eat meat/fish every now and then.

Rolf Hiltl

Is your clientele primarily locals or tourists from overseas?

Our regular customers are locals. But there are also many customers coming from all over Switzerland and even the world, which we appreciate a lot! As we are famous since the 50s for our Indian dishes, we have a lot of customers from India and Asia in general. Furthermore, we have had lot of prominent people like Tina Turner, Paul McCartney, Marc Forster and just a few weeks ago Zinédine Zidane visited us.

What is the significance of Indian cuisine in your food offerings ?

The history behind it is that Margrith Hiltl, owner in second generation, was invited to the World Vegetarian Congress in Delhi in 1951, which was a great honour those days for a woman! She brought the Indian cuisine (a lot of recipes and spices) to Hiltl and today Indian cuisine is an important part of our dishes (as there is an enormous variety in vegetarian dishes).

Your focus on reinventing the buffet spread?

There are different focuses.

One is vegan: recipes which we can do vegan without losing indulgence, we do. Furthermore, there is a focus on developing the dessert section. We get lot of recipes from our employees as well as inputs from our customers, that an organic reinvention on the buffet is given.

Do you employ chefs from different countries?

Of course! At the moment we have around 250 employees from over 50 different countries, including the kitchen crew. Of course also some Indians. We offer German classes in-house as well as English classes for the Swiss

people, as we are bilingual (German and English).

Your expansion plans?

This summer we are going to lake Zurich where we take over two famous lidos and end of 2015 we go to Zurichs Main station at Sihlpost (great hotspot). If we go into other cities or abroad, we do it with our partner, tibits.

Any other interesting factor?

In the 60s we started delivering to Swiss International Airlines on flights to India with Indian dishes. Since a few years we have again a cooperation with the airline, where all vegetarian dishes on intercontinental flights out of Zurich are from us.

Sagar Ratna plans major expansion through franchising Archana Sharma New Delhi DELHI BASED SAGAR Ratna restaurant chain has massive expansion plans in the Indian market. The company will adopt the franchise business model for its future growth. Speaking to Food and Hospitality World, Murali

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Krishna Parna, CEO of Sagar Ratna, said “We are looking at the northern region markets, like Uttar Pradesh, Madhya Pradesh, Chhattisgarh, Bihar and Jharkhand apart from Himachal Pradesh and Uttarakhand.”

Sagar Ratna has more than 60 company owned outlets and over 35 through fran-

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chisees across northern India, with 44 in Delhi itself. “We currently only franchise the brand to individuals but are exploring the opportunity of master franchising in some markets. We expect our franchisee to bring local knowledge, local relationships and investment in the location,” he added.

Parna believes that the QSR business model will grow much faster than the dine-in format, due to the changing dynamics in the F&B industry.

“I do not think Sagar Ratna is geared for this kind of model yet. We need to understand what the new customer is looking for in terms of products and services,” he pointed

out.

Regarding changing trends Parna stated that younger customers are the major consumer base, “They eat less in quantity but more number of times leading to an increase in impulsive eating unlike the older generation with the three meal concept of breakfast, lunch and dinner.”

MARKETS

William Grant & Sons India to roll out activation prg for their single malts in hotels Plans to introduce vintage series of Glenfiddich and Balvenie brands soon Kahini Chakraborty Mumbai WILLIAM GRANT & Sons India (WGSI) aims to expand its presence in the India market to make its brands widely available through a strong distribution network. Also, with the growing demand for premium spirits, the company is now tapping F&B establishments in India by rolling out an activation programme for hotels starting from June this year. Through these initiatives this year, the company is looking at 30-35 per cent year-on-year growth for the business. In its first phase, the company aims to

launch the entire range of its brands in each of the top 10 markets which would primarily cover Delhi, Haryana, Chandigarh, Punjab, West Bengal, Karnataka, Mumbai, Maharashtra, Tamil Nadu and Andhra Pradesh. William Grant and Sons is the world’s third largest liquor company, and producers of iconic spirits like Glenfiddich, Balvenie, Hendricks, Grant’s, amongst others.

Speaking to Food & Hospitality World, Neeraj Sharma, head of sales, WGSI, said, “We are planning to double our distribution reach next year in both on and off trade. While the 12, 15, 18

and 21 year variants of Glenfiddich, and 12 for Balvenie are available in India, we may soon introduce the full range of both brands in the market as well as the vintage series which ranges from 30 years to over 50 years.

We are also expecting hotels to be the growth driver due to the increasing demand from hotel clients for exclusive range of single malts.”

According to IWSR the scotch whisky consumption in India is estimated at under 5,00,000 cases per annum. The single malt scotch market is growing significantly and the super-premium category is

growing at about 20 per cent on a compound annual growth rate (CAGR) basis. “In the first phase, we will maintain our focus on the top 10 markets for the company. In the second phase, we will target next set of markets once we fully capitalise on the potential that the top 10 markets have to offer. We are also exploring business opportunities in CSD and North East markets. Both these markets offer great potential for WGSI products, especially for Glenfiddich 12 year and William Grant Family Reserve,” he added.

As part of the company's

current strategy, they have appointed high quality distributors in each of the markets who will be working very closely with WGSI team. “We are also investing in our staff by adopting on and off-the-job training programmes for them, to form a team specialised in premium spirits sales for each distributor.

Our previous launches were well-received in the market and this year, we are confident to surpass the market growth. We may soon launch exclusive variants of premium spirits such as the vintage series to tap the growing market demand,” he informed.

Swiss Education Group organises Freddie For A Day festival FHW Staff Mumbai THE FIRST EDITION of the Freddie For A Day festival, an event dedicated to prevention of sexually transmitted diseases amongst young people, took place on May 31 and 1 June 2014 in Montreux's Place du Marché.

The festival was organised by the students of the Hotel Institute Montreux (HIM) and the Swiss Hotel Management School (SHMS), both members of the Swiss Education Group, in collaboration with the Mercury Phoenix Trust – fighting AIDS worldwide. The festival was a fun-filled weekend with concerts, shows and prevention activities, which all aimed to raise money for the Mercury Phoenix

Trust and raise young people's awareness of sexually transmitted diseases and various addictions.

Inspired by the global initiative Freddie For A Day launched in 2010 by the Mercury Phoenix Trust in memory of Freddie Mercury – iconic lead singer of the group Queen and former Montreux resident – this twoday celebration was the stage for various activities, including the largest gathering of people dressed as Freddie Mercury, a silent auction, a raffle, stands providing information on addiction prevention, shows, various free concerts and a DJ set. No fewer than 400 students from SHMS and HIM had been working for months to bring this major event to life. Work on the de-

sign and logistics as well as promotion of the event had enabled the students to use their professional expertise and talent for the benefit of the local community of Montreux. All benefits raised was donated to the Mer-

cury Phoenix Trust.

The Swiss Education Group has been an official partner of the Mercury Phoenix Trust since 2013. The group is committed to its aims and has been delivering benefits as a result of its

various charitable activities throughout the year led by students from its five schools. "We are delighted to be joining forces with students of the Swiss Education Group. Their commitment reinforces our action to raise young people's awareness of the dangers of HIV/AIDS and help children orphaned by AIDS around the world," stated Vicky Vocat, spokesperson for the Mercury Phoenix Trust.

"Swiss Education Group has been committed to charitable projects for years. The festival was born as a result of students wanting to make a commitment that would benefit society and the local community and we are very proud of them," added Florent Rondez, CEO of Swiss Education Group.

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MARKETS

Nijhawan Group to represent Aitken Spence Hotels in India FHW Staff Mumbai

The Gateway Hotel Fatehabad Road Agra announces launch of mobile app FHW Staff Mumbai THE GATEWAY HOTEL Fatehabad Road Agra has announced the launch of an user friendly mobile application called iTajGateway to offer consumers a user-friendly and customised way to make hotel bookings. The Gateway Hotel has partnered with iTravelApps to develop the application which combines details about the hotel with the destination. It also includes audio tours of three monuments in Agra including the Taj Mahal and maps for navigation assistance. Guests can access the application without an internet connection as it is fully programmed to work offline. The application is available to pub-

lic for free across platforms such as Google Play and iTunes. Speaking on the launch, Pulkesin Mohan, general manager, The Gateway Hotel Fatehabad Road Agra said, “We realise how valuable it is to build an interactive relationship with our patrons and the launch of our mobile application is in sync with this ethos. This application will let our guests engage with the brand and hotel well before their arrival. Apart from this, our hotel concierges will also offer additional suggestions to guests on their arrival.”

As about the new app, Siddharth Verma, founder of iTravelApps, said, “The newage traveller is looking for new ways to engage with brands and destinations.

10 FOOD & HOSPITALITY WORLD June 16-30, 2014

This new mobile application helps travellers create their own experience with all the information needed at their fingertips.”

Using the new mobile application guests at The Gateway Hotel Fatehabad Road Agra can get complete information on the hotel with photos; access comprehensive information on sights and shops in Agra; take a selfguided, interactive and well researched audio tours of three Agra monuments; browse reliable and up-todate practical tips; view an offline Delhi to Agra map, turnby-turn directions to The Gateway Hotel when one reaches Agra from Delhi; and navigate within Agra with offline maps of Agra city.

SRI LANKA-BASED Aitken Spence Hotels has announced the appointment of The Nijhawan Group as their sales and marketing representative in India. Recognising the potential of the Indian market

increasing the representation of the Aitken Spence Hotels brand identity throughout India. We believe that India is a strong source market with incredible growth potential and we are excited about our future prospects with this market segment.”

The Nijhawan Group rep-

We are very excited to promote Aitken Spence Hotels as we feel that they have the right ingredients for the Indian traveller. Sri Lanka is growing as a destination for leisure, MICE and weddings as well.

The Aitken Spence Hotels are ideal for all three categories with its close proximity to the island, the regional resort operator has embarked on this partnership to further develop the Indian inbound segment to the group’s leading properties in Sri Lanka.

Aitken Spence Hotels operates a chain of resorts with eight resorts in Sri Lanka and has diversified regionally with properties in the Maldives, India and Oman bringing its regional portfolio to 23 with over 2,000 rooms.

Althaf Mohamed Ali, vice president, Aitken Spence Hotels, said, “We are delighted to be working with The Nijhawan Group as we continue

resents many leading international hospitality brands in India as well as in the region including The Armani Hotel in Dubai and Milan and Constance Hotels in the Maldives, Mauritius, Seychelles and Madagascar.

Ankush Nijhawan, MD, Nijhawan Group, said, “We are very excited to promote Aitken Spence Hotels as we feel that they have the right ingredients for the Indian traveller. Sri Lanka is growing as a destination for leisure, MICE and weddings as well. The Aitken Spence Hotels are ideal for all three categories.”

MARKETS

Starwood introduces app for Google Glass FHW Staff Mumbai STARWOOD HAS launched a Starwood preferred guest (SPG) app that is designed for Google Glass. The app will enable guests to review their SPG account and immerse themselves in any of Starwood’s nine brands; St. Regis, The Luxury Collection, W, Westin, Le Méridien, Sheraton, Four Points by Sheraton, Aloft, and Element.

Chris Holdren, SVP, SPG and digital, Starwood Hotels & Resorts, said, “Travellers are more tech-savvy than ever before, and wearable technology is the newest platform that provides information in an easy to access way to support the

The SPG app for Google Glass was designed and built entirely

by Starwood’s internal team of tech experts to assist travellers in each stage needs of our guests and enhance their travel experience.

Our goal is to explore these new technologies and learn from our guests’ interactions with them so we can continue to deliver the best experiences at every point in their journey – from when our guests are dreaming about their next destination to when they walk in

our front door and beyond.”

The SPG app for Google Glass was designed and built entirely by Starwood’s internal team of tech experts to assist travellers in each stagefrom imaginative destination exploration to practical logistics planning before, during, and after a visit - all within a quick and streamlined format

valued by on-the-go users of wearable technology. The SPG app for Google Glass also enables booking a stay at any of Starwood’s hotels around the world. In addition, the app provides users with critical account information, including number of Starpoints and upcoming and past stays to help travellers make the most of their SPG membership.

Some highlights of the SPG app for Google Glass; ● The SPG app for Google Glass takes advantage of Glass’s features, including voice command search and geo location, and is one of the first apps built on the new glass developer kit. ● Members can voice

search Starwood’s nearly 1,200 global hotels and resorts by destination, airport code or checking what’s nearby. ● Members can call or get directions to any hotel and can also explore and share photos of the hotel amenities, rooms, local area, and more. ● Members can access up-to-date account information including Starpoint balance and upcoming stay details. ● Like the SPG smartphone and iPad apps, the SPG app for Google Glass uses state aware technology to display upcoming stays, recognise arrival at a Starwood property, and customise the user experience accordingly.

Hilton unveils Curio brand FHW Staff Mumbai HILTON WORLDWIDE has announced the launch of Curio – A Collection by Hilton, including plans for the first hotels to join the new brand. Created for travellers who seek local discovery and authentic experiences, Curio will be a global collection of distinctive four to five star hotels. Each Curio hotel will be different from the next, with individuality being a common thread, along with the quiet reassurance of the Hilton name behind every location.

Letters of intent have been signed for the following properties: SLS Las Vegas Hotel & Casino; The Sam Houston Hotel in Houston, Texas; Hotel Alex Johnson in Rapid City, S D; The Franklin Hotel in Chapel Hill, N C; and a soon to be named hotel development in downtown Portland, Ore. “Our customers and owners have expressed strong interest in a brand from us that

includes hotels that can retain their unique identity but also deliver the many benefits of our system, including our Hilton HHonors guest loyalty programme,” said Christopher J Nassetta, president and CEO, Hilton Worldwide adding, “That desire, combined with the current size of the independent hotel market and demand for differentiated hotel stays around the world, made for the right timing for this launch. Curio is a new brand for us – one of two unique concepts we’ll introduce this year.”

Jim Holthouser, executive vice president, global brands, Hilton Worldwide, said, “Curio expands our portfolio to a total of 11 brands and creates additional opportunities to serve our existing customers even better, attract new customers and grow our pipeline.

With Curio, we can help owners leverage our scale, scope and expertise while keeping intact each hotel’s individual character.”

SLS Las Vegas, owned and operated by SBE, is located on the northern end of the Las Vegas Strip at the site of the former Sahara Hotel & Resort. The hotel and casino will open following a threeyear, US$ 415 million renovation, which includes the total redevelopment of three existing Sahara towers. Billed as a high-style collaboration between SBE chief executive officer Sam Nazarian, renowned design icon Philippe Starck and James Beard Foundation award-winning chef José Andrés, the reimagination of this 2.5 million square foot development will feature an all-encompassing, mixed-use resort and casino with more than 1,620 guest rooms and suites, 30,000 square feet of flexible meeting space and a collection of SBE’s dining and nightlife brands when it opens later this year in time for the September US Labour Day holiday weekend.

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NEW KIDS ON THE BLOCK

The Irish House THE IRISH HOUSE recently opened its fifth outlet in Andheri, Mumbai. The bar has multiple seating options like community tables, bar stools and two elevated sections with options of oversized booths. New additions in the menu include –mini tacos, grande fries and chicken Cordon Bleu. It offers a variety of spirits and 30 varieties of beer served in Kegs & Towers and new innovative cocktails including Irish trash can, jalapeno margarita and some spiced mojitos.

Hilton Jaipur

Starwood Hotels & Resorts Worldwide STARWOOD HOTELS & RESORTS WORLDWIDE has announced that it will open 35 hotels in the Middle East in the next three years. Starwood will open seven hotels in the Middle East this year, in markets such as the United Arab

HILTON WORLDWIDE has announced the launch of Hilton Jaipur in Rajasthan. The hotel features 10,000 square feet of flexible meetings and events space that includes a 21-foot high ballroom and an open-air patio. Hilton Jaipur features rooms and suites that range in size from 360 square feet to 650 square feet, offering large living spaces and a complete range of facilities and services including signature Hilton Serenity Beds, ergonomic work areas and en suite four-fixture baths. Dining options at the hotel include Aurum, an all-day global cuisine restaurant; Chaandi serving contemporary Indian cuisine, and Krystal, the chic lounge bar.

Holiday Inn Express Bangkok Sathorn INTERCONTINENTAL HOTELS GROUP has opened the Holiday Inn Express Bangkok Sathorn. The 184-room hotel offers guests free Wi-Fi, a free Express Start Breakfast or Grab & Go option and a fully-equipped fitness room. Holiday Inn Express Bangkok Sathorn is the eighth Holiday Inn Express to open in Southeast Asia. The new hotel joins Holiday Inn Express Bangkok Siam and Holiday Inn Express Phuket Patong Beach Central as the third property in Thailand, which will soon be followed by the Holiday Inn Express Sukhumvit 11, which is slated to open later this year.

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Emirates (UAE), Saudi Arabia and Iraq. The company will open a new Sheraton hotel on Sheikh Zayed Road in Dubai this September. Starwood has eight properties in the pipeline in Saudi Arabia. Upcoming openings in the Kingdom include three hotels in Makkah – Sheraton, Westin and Four Points by Sheraton. The Aloft brand will debut in Saudi Arabia with Aloft Riyadh in 2015. Starwood will reenter Iraq with the opening of Sheraton Dohuk in October.

Starwood will also open three hotels in Erbil under its Sheraton, Aloft and Four Points by Sheraton brands by 2017.

PRODUCT TRACKER

Charmed Celebrations CHARMED CELEBRATIONS has introduced Truly Scrumptious collection for tea party or gatherings. The collection has a flowery theme and products such as floral plates, hot/cold glasses, floral cake/cupcake stand, napkins, dollies and invites.

Square Foot SQUARE FOOT has introduced its latest range of designer wooden flooring tiles. Made out of engineered hardwood, this range is available in seven different patterns and colours. The designer floors range starts at `725 per square foot.

Pastonji PASTONJI has launched GoSip, a flavoured milk product made from pure milk, sugar and flavourings. GoSip is available in chocolate, mango, strawberry, coffee, pineapple, pista, shahi gulab, dudh malai, masala masti, kesar elaichi and butterscotch flavours. The product is priced at `22 for a 200 ml disposable bottle.

Bracialeto BRACIALETO has launched a cutlery brand called Bracialeto & Beyond (B&B).The cutlery pieces under this brand has been hand crafted out of food grade steel and are made with imported Murano lampwork beads that are changeable. The cutlery sets include spoon, fork and knife sets, olive picks, cake serving, ladles, pasta serving spoons and fork sets. The sets come in cases.

The price range starts from `999 onwards. The olive picks (set of six) is priced at `999; the soon/fork/knife (set of six each) is priced at `2099; the dessert spoon/fork (set of six each) is priced at `1,999; and the serving set of two is priced at `1,199.

I+I ARTIST AND DESIGNER ALEX DAVIS has designed a limited edition of eight carpets based on the theme of the Tibetan tiger for I+I. The designs by Alex Davis have been titled as 'Tiger No More' - a take on tiger conservation sentiments.

These rugs are made with fine hand knotting techniques in raw silk.

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CHEF’S PLATTER

Italian gastronomy, the Ferrari way The love for Italy, its culture, tradition and cuisine and his passion to explore new things, pushes Chef Bruno Ferrari, Italian chef de cuisine at the specialty Italian restaurant Alba in JW Marriott Bengaluru, to create new dishes and finish it with artistic plating. Chef Ferrari talks about this love, the growing demand for Italian cuisine in India and the challenges of bringing something new to the plate

By Rituparna Chatterjee

Chef Bruno Ferrari

F

OR CHEF BRUNO Ferrari, Italian chef de cuisine at the specialty Italian restaurant, Alba at JW Marriott Bengaluru, the obvious reason to enter this profession was that it did not require textual studying or cramming

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books but gave him the liberty to be creative. This desire to be creative coupled with his experience of helping his mother in the kitchen ignited his passion of being a chef. “My love for cooking goes back to my younger years.

During my childhood, I loved

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helping my mother in the kitchen and that is where I discovered my passion for cooking,” says Chef Ferrari. The obvious step after this was to enroll himself in a culinary school at Villa Santa Maria in Italy to pursue his love for food and fulfill his dream of

becoming a chef. After he graduated, he worked in a series of restaurants and hotels before becoming an entrepreneur at the age of 21, when he opened his first restaurant - Parco della Majella in Italy in 2004 - and after six months the Michelin Guide nom-

inated him as the youngest owner-chef in the country. Soon after this, he moved to Switzerland and after few months of working at Wien, an Italian fine dining restaurant, the restaurant got its first mention in the Michelin Guide. This propelled his career further and Chef Ferrari started giving courses in molecular cuisine and fusion at two hotels in Lugano, Switzerland.

What earned him this reputation at quite an early age has been his ability to showcase his respect for Italian culture and food through his cooking. “I ensure that I create and offer food that does justice to the culture and traditions of the place I hail from.

I am also passionate about art

CHEF’S PLATTER

Talented chefs tend to become the identity of a restaurant. They are able to draw people to the restaurant solely to try their signature dishes and like to explore different things in life,” states the chef adding that these inherent qualities have lend themselves to his cooking style as well. “It pushes me to challenge myself to create new dishes and finish it with artistic plating. This ensures that my customers are not only satisfied by the taste of my food but are also enamoured by the presentation,” mentions Chef Ferrari, who later went on to become the Italian chef at the Grand Hyatt Dubai and executive Italian chef at Castello di Montaldo Hotel Soul Farm, Italy before joining JW Marriott Bengaluru.

Growing demand Having worked in Italy and Switzerland, where Italian cuisine is quite popular, his experience of working in India hasn't been any different. The reason he states is the evolution of the Indian palate towards Italian cuisine. “Although Italian cuisine is quite stereotyped across the world, I believe that the Indian palate is quite evolved. During my time here at Alba, I have come across very few guests who have requested for a ‘non-authentic’ form of Italian food. 60 per cent of our customers are Indian and from what I have observed they love Italian food and also understand and enjoy the authentic form of the cuisine,” acknowledges Chef Ferrari. It is their curiosity about culture, history, traditions and the technique behind every dish that has helped Indians to evolve in their taste and be receptive towards various cuisines, he states adding, “Using this to my advantage, I extensively communicate with my guests and share anecdotes associated with my food. I try to understand their tastes

and present to them varieties that are more regional.”

This evolution in taste along with a demand for a healthier menu has contributed towards an increasing demand for Italian cuisine in India. “Nowadays, customers are very health conscious and are particular about the use of fresh ingredients and the quality of food while dining out. Authentic Italian cooking not only require fresh ingredients but also presents delicious flavours that appeal to the palate. There are a considerable number of Italian chefs coming into India now to meet the demand for this cuisine,” reasons Chef Ferrari. Another factor for this high demand for Italian cuisine is the similarities between Italian food and Indian cuisine. “Both these cuisines use a lot of starch, rice, bread and gravy. Just as in India, Italian food too varies from the North to the South. For example, in North Italy the food is slightly heavy and uses lot of butter and cream, while in the South, the food is lot lighter and includes lots of vegetables and is low on spice,” reveals Chef Ferrari.

Though the demand is on an upward scale, there are only few Italian restaurants in India that are authentic in its form and flavour and creative in its approach. “Although there are several Italian restaurants in India, ones that serves the authentic form of the cuisine are still few.

Classic Italian food is yet to become common. I feel that once guests become familiar with the classic form, they will then develop a taste for creative Italian dishes too,” says Chef Ferrari.

However, with rising food imports and strong guidelines set by the Food Safety and Standards Authority of India (FSSAI), the challenges to maintain

the authenticity of Italian cuisine is ever-increasing. “We source some ingredients locally, while some ingredients like cold cuts, olive oil, and pasta are all externally sourced. All the vegetables we use are organically sourced from a nearby farm. The Burrata cheese that I use is produced by a monk here in Bengaluru who customises it to my specification,” mentions Chef Ferrari.

Chef's role In earlier times, a chef’s role was to prepare food solely based on the requests made by the customers. He had very little free-

dom to bring his own creativity to the table. However, with time, the role of a chef has drastically evolved and the perception of the profession too has changed.

“Chefs now command a certain level of respect as they play a far more influential role in the kitchen and beyond. Talented chefs tend to become the identity of a restaurant. They are able to draw people to the restaurant solely to try their signature dishes,” opines Chef Ferrari.

However, being a chef that demands such respect requires years of dedication and hard work. “The profession is very de-

manding and one must be prepared to put in a lot of hard work and be committed. To be a great chef, you need to be a great cook.

It is important to first learn how to make the authentic and rustic version of a cuisine before you try to bring in an element of creativity,” points out Chef Ferrari who adds that to achieve success a chef should never be satisfied as it kills the hunger to explore, experiment and grow. “Lastly, it is important for an aspiring chef to be well rooted in their culture.

They should always uphold their traditions and reflect this in their food as well,” concludes the chef.

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HIGH SPIRITS

A BAVARIAN BREW Positioning itself in the premium specialty segment, Kaltenberg beers are brewed strictly according to the Bavarian purity law and family recipes, without compromising on quality. While HRH Prinz Luitpold von Bayern is clear that they do not want to enter the mass market, Rohit Jain, chairman, CMJ Breweries informs us on the company's marketing strategies and market trends

By Kahini Chakraborty

P

ERCEIVED AS a socialising drink, beer has been accepted as a 'lifestyle' alco-beverage that appeals to all. With the India market being spoilt for choice with various beer brands available to suit the taste buds of the people, the latest entrant to explore this segment has been Kaltenberg beer. Following the philosophy of 'beer should be fresh', HRH Prinz Luitpold von Bayern, the great grandson of King Ludwig III, the last Bavarian King, still controls and manages the Konig Ludwig International, which has joined hands with CMJ Breweries to introduce authentic German beer 'Kaltenberg' in India. A family run company, started reigning the Bavarian state in 1180, and has their expertise in the brewing business since 1260 in Munich. Over almost 800 years, the family brewed in many national and international breweries. In Bavaria itself the company has 600 breweries, and in Germany more than 1200. They set important milestones as the Purity Law of 1516, the wheat beer monopoly, the foundation of the Brewing University at Freising, the beer garden edict and the world famous Oktoberfest. “We are the only Royal Bavarian brands, with a quality worth a king. I am still controlling the quality personally at each production place,” says

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HRH Prinz Luitpold von Bayern. In their castles they were running the breweries to cover the beverage need of the royal household. Besides this, they built up breweries in the 17th and 18th century which was the biggest income to the finances of the state of Bavaria.

Reminiscing on the past, he elaborates,“In 1516 Duke William IV ruler at that time issued the Bavarian Purity Law, nowadays the eldest existing food law in the world. All German brewers are obliged to brew according to this law, using only hop, malt and water. In 1810 the Munich beer festival 'Oktoberfest' started as a part of the wedding ceremony. In 1812 the Beer garden law was edicted. The Castle brewery in Kaltenberg started brewing in 1871, and today Royal Bavarian beers are offered in over 50 international markets.”

In the making Their core values are driven primarily on the desire to offer beer as an enjoyment to the world's connoisseurs. On the key ingredient which should be looked out for in a beer, he points out, “Yeast is very important for a fine taste profile.

We use our own pure yeast strain in each brewery. We only use two row barley summer malt and finest aroma hops from Bavaria. The precise variation is our secret.” The com-

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Prinz Luitpold Von Bayern

In India, beer is surely commanding much more respect than earlier days and today it's enjoyed across all segments of people from small pubs to five-star hotels pany has production in four breweries in Bavaria. “We are brewing under license in Sweden, UK, Belarus, Ukraine, Russia, Croatia, Bulgaria, Bosnia-Hercegovina. In Mongolia and Taiwan – and in India, and two more markets will be opened this year.” Positioning itself in the premium specialty segment, HRH Prinz Luitpold von Bayern is clear that they do not want to enter the mass market. “We are perceived as the international quality market leader. The beer world is looking today no longer for green bottles and same taste – but for good taste and palate varieties. All this we do offer by heritage and legacy – thus very authentic. It creates a profitable segment in the premium category.” The company will be focusing on institutional and retail sales in the India market.

In India, however, the company has partnered with CMJ Breweries, and introduced the authentic German beer 'Kaltenberg'. As part of the licensing agreement CMJ breweries will manufacture and distribute the famous brand pan

India. The company has launched Kaltenberg Royal Lager and Kaltenberg Royal Strong. “The product will be available across 1,000 outlets over the next few months in Maharashtra, Goa, Daman, West Bengal, Bihar, Jharkhand, Delhi, Karnataka, Tamil Nadu and Andhra Pradesh. Speaking on the same, Rohit Jain, chairman, CMJ Breweries informs, “The fully automated greenfield brewery has been set up in Byrnihat, Meghalaya with an investment of about `125 crore.

The company has also set up 100 KLPD state-of-the-art grain based Extra Neutral Alcohol (ENA) plant at Byrnihat with an investment of `250 crore. The ingredients for this beer are imported from Germany and are produced as per German purity laws which are strictest all over the world.”

There are times when there has been a shift in the market sentiment towards focusing on value for alcohol and not value for pleasure. When asked about the evolution of beer drinking culture in India and abroad, Jain opines, “The beer culture

world especially in India which will see exponential growth in the next decade as it's per capita consumption is very low.”

Growth potential

Rohit Jain

in Europe had shifted towards wine and has seen a negative growth. Several pub breweries have closed down their shops due to unviable operations. In India, beer is surely command-

ing much more respect than earlier days and today it's enjoyed across all segments of people from small pubs to five-star hotels. Nevertheless, beer will grow over the years all over the

So far its been the mild beer category that has seen more preference in the market. On the beer sales growth in India, Jain stresses that the overall growth of beer in India across all brands has not been very encouraging due to severe excise regimes among different states. Europe has equally seen lower sales but countries like Africa and South America have grown substantially. On the growth vision for the brand in India, he optimistically says, “We believe that India will grow strongly in the super premium sector mainly in the urban cities. Kaltenberg being the only German Purity Beer in India will command its own niche and place among the beer drinkers. KLI would be seen as a drink to be toasted among high level meetings, parties, get-together, etc. We plan to spread all over India in the next 12 months.”

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cover )

SEASON FOR HEALING 20 FOOD & HOSPITALITY WORLD June 16-30, 2014

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THE MAIN FOCUS

T

Home to ancient Ayurveda and yoga, modern spa treatments are also positioning India as a holistic healing destination. This monsoon special issue focuses on why the season is the perfect time for hotels to cash in on rejuvenation

BY KAHINI CHAKRABORTY

HE LAND of Ayurveda and yoga, the concept of ‘holistic healing’ in India has seen changes over the last decade. For some the concept is more about the care taken rather than cure, while for the others it is viewed as finding a solution to a health issue by not only keeping its symptoms in perspective but also the underlying causes. “Taking care of the causative factors gives sustainable and complete cure. Holistic also emphasises on the importance of multi methodological approach comprising of various methods focusing on single goals of achieving harmony of body, mind and soul,” opines Dr Mathew, Ayurvedic physician, Ananda in the Himalayas.

Taking cue from these age old treatments, the market has been constantly innovating in therapies to be offered to customers, in turn spoiling them with choices to choose from the so called ‘spa treatment’. After Ayurveda and yoga, spa has been accepted as an integral part of holistic healing and has been gaining significance in hotels. “For example, Westin Hotels has always stayed ahead in the latest trends in the wellness space and recently launched ‘The Westin Well-Being Movement’ a multi-million year long campaign across all its properties in India positioning the brand as the perfect getaway for holistic healing,” highlights Anu Mohan, assistant spa manager, The Westin Mumbai Garden City.

India is positioning itself as the global destination for Ayurveda and spa, with its increasing clientele from various countries across the world. As India holds the credibility of being an integral destination for Ayurveda, there has not only been a shift from attractive destinations to exotic and healing locations, but also the months, particularly during the monsoon seasons where and when people today want to indulge in healthier activities. South India and especially Kerala offers the ideal climatic conditions required for the efficacy of Ayurveda - a moderate temperature, ample rainfall

ensured by two monsoons, humid air and abundant natural wealth. All this makes Kerala the perfect natural setting for Ayurveda's healing touch for the rejuvenation of body, mind and soul. Apart from Kerala, destinations such as Rishikesh, Puducherry and many more hold their Ayurveda values strongly, and there has been an incorporation of contemporary spa techniques which has resulted in the definite increase in inbound tourism.

What the market says This evolution and need for holistic healing or rather well-being of the mind, body and soul has risen from factors like increasing stress and its related disorders which continue to form at least 75 per cent of illnesses today. 'Wellness' has become the latest buzzword with salons being converted into spalons, medispas, Ayurvedic centres, standalone spa outlets, and even the smallest of hotels offering spa services. “The latest trend in spa is to have a Spa Concept, followed by the brand to be introduced depending on the products that would be used to provide

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June 16-30, 2014

cover ) the spa treatments. Today you have a choice of spas to look forward to e.g. an Ayurvedic Spa (provides spa treatments based on diet, purification & Yoga), Traditional Spa (includes range of spa treatments and spa therapies also includes steam, sauna, jacuzzi, gym & pool) Destination Spa (include some activities along with spa treatments), Medi Spa (involve health consultant to promote spa treatments) etc,” points out Anna Fernandes, director of spa, Goa Marriott Resort & Spa. Growing at a healthy rate of 20-25 per cent, N Venkat, CEO, Birla Wellness & Healthcare strongly feels that the spa industry is expected to grow more than 15 per cent in the next five years. “We feel Ayurveda spa and treatments are becoming more common place for people for both wellness and ailment curatives,” he says. Even the data released by International Monetary Fund (IMF), highlights that the Indian spa industry, with over 2,300 spas, generates revenues of around US$ 400 million annually. Presently, India has around 20-25 major spa centres, most of them in the southern states of Kerala and Karnataka.

Moreover, the size of India's Ayurvedic industry was forecasted to grow at a CAGR of around 22 per cent during 20092012 in view of the rising demand for Ayurvedic therapy and products. “The total size of the spa industry today would be about US$ 10 billion specially after the arrival of therapeutic massages, taking the spa from a mere luxury, a few years ago, to a different level altogether, which is of healing the mind, body and soul. It is expected to grow to `10,000 crore with an approximate 30 to 35 per cent growth from now on,” adds Dr Apoorva Shah of Richfeel.

According to a report by FICCI and PwC released in 2011, wellness services employ around one million people. By 2015, the total employment potential of wellness services is expected to touch around three million. Wellness can play an important role in providing gainful employment

“The latest trend is to have a Spa Concept, followed by the brand to be introduced depending on the products that will be used to provide the treatments”

“Growing at a healthy rate of 2025 per cent, the spa industry is expected to grow more than 15 per cent in the next five years”

Anna Fernandes,

CEO, Birla Wellness & Healthcare

Director of Spa, Goa Marriott Resort & Spa

20-25%

“We have seen this awareness extend to corporate sponsorship of well therapies for employees” Saif Usmani,

“Holistic emphasises on multi approach focusing on single goals of achieving harmony of body, mind and soul ”

Spa Manager, Shine Spa, Sheraton Bangalore Hotel at Brigade Gateway

Dr Mathew,

to India’s growing population.

tourism official informs, “The state of Kerala has been receiving tourist inflows from the Middle East and Russia and keeping this in mind, we created a campaign for the Middle East last year for the monsoon season as tourists from there come during this season to escape the heat in their countries. We plan to sell the off season as the dream season for Ayurveda. Earlier we

Ayurvedic seasons Ancient texts prescribe the monsoon season (June-August) as the ideal time for Ayurveda. It is during this season that the atmosphere remains cool and dust-free - letting the pores of the body open to a maximum, making the skin most receptive to therapy. A former Kerala

22 FOOD & HOSPITALITY WORLD June 16-30, 2014

N Venkat,

were focusing on the price factor ule, treatments and food, the but now we plan to focus on the name of the property was also experience factor; that is making changed from Kairali Ayurvedic it more experiential. We will fo- Health Resort to The Ayurvedic cus on June and July as the sea- Healing Village. People from son for Ayurveda. Especially as Chennai also come, but mostly the monsoon season is most suit- during off season. The off season able for Ayurveda.” starts from February and ends About a two hours drive from in August.

Coimbatore International AirSomatheeram Ayurveda Report, in the languid backyard of sort, which is a Green Leaf certiPalakkad the flagship retreat of fied centre also recently won the Kairali Group that attracts peo- state tourism award for Best ple from across the globe who Ayurveda Centre. Located at have faith in the healing power of Chowara Beach on a hillock nine ancient Ayurveda.

The km south of the famous Kovalam Ayurvedic Healing Village has Beach, in Kerala, the resort is been one of India's foremost res- spread over 15 acres of lush idential treatment centres for greenery. The resort accommomore than two decades. The dation is built in the traditional Ayurvedic Healing Village con- style of southern India, and most tinues to be a signature property of the bungalows called Kerala for the group that is now follow- Houses and Cottages have a ing a strategic expanlovely view of the sea. sion plan across all Elaborating on the deits verticals. A mand for their treatlot of introducments, an official tory courses from Somathare also oreeram mentions, ganised, both “We do get doGrowing at a in Ayurvedic mestic guests but healthy rate treatments, majority of our yoga and meditaguests are Eurotion. The important peans who come for the thing is that they have Ayurveda treatments that not strayed from the traditional we specialise in.” Somatheeram Ayurvedic principles and sys- has a diet plan that is integral to tems, but have modernised each course of Ayurvedic treattreatments according to modern ment. During the initial examidiseases. The treatment pack- nation, the Somatheeram docages cover an extensive range - tors compile a personal Kairali's Preventive & Regenera- Ayurvedic diet plan for each tive Package; treatment for si- guest – in accordance with nusitis and migraine; treatment his/her personal Dosha or confor bronchial diseases; beauty stitution. Roughly 200 different and eye care; holistic treatment Ayurvedic dishes are available for rejuvenation and detoxifica- and are served in the resort's tion; stress removal and strain; restaurant in traditional mud nervous disability; weightloss pots that retain the flavours. The programme; arthiritis and Ayurveda resort also has its own spondilitis; skin diseases; slip facility to manufacture the meddisc; chronic back pain; rheuma- ications required for treatment. tism; Panchakarma therapy; At Zuri properties, the manpost pregnancy programme; fa- agement has introduced a new cial paralysis; de-addition and theraphy called Chavutti Thirurehabilitation from mal which is based and develalcohol/drugs/tobacco, and oped by Kalari martial arts. In more. Many of these guests Maya spa, guests close to 60-65 come from overseas, including per cent choose Ayurveda treatNRIs. From India the source ments and the rest opt for westmarkets are primarily Delhi, ern treatments. Among the Mumbai and Bengaluru. With Ayurveda their signature the aim to ensure holistic healing treatment Nirvana is more popu- the environment, daily sched- lar which includes one hour

Ayurvedic Physician, Ananda in the Himalayas

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body massage followed by 30 minutes of Shirodhara which helps to rejuvenate the mind body and soul.

While at The Ananda in the Himalayas, the most preferred treatments have been Abhyanga and Ananda Fusion, and on the new offerings, Mathew replies, “We are introducing treatments Karna Dhoopana( ear fumigation), Navara kizhi and Navara Theppu ( massage using a special variety of rice, milk and sida decoction).

“About 30 per cent growth in the inventory of spas is expected over the next two-five years itself”

Revenue generation

Anu Mohan,

Holding the opinion that the health and wellness segment has started to grow in India, Priti Chand, VP corporate communications, Zuri Group Global highlights, “If we compare the market share of the wellness industry in India to other European and American countries, it is very minimum, which is very clear by reports that only one per cent of the Indian population are visiting spas. There is a huge potential for the wellness segment in India and other growing nations due to the high disposable income and increasing awareness of health issues.”

Usually it has been seen that resort spas contribute 13-15 per cent of the hotel revenue, whereas in destination spas the revenue contribution could increase up to 35-40 per cent.

“Ayurveda and spa segment is expected to grow at a rate of 3040 per cent annually for the next five years,” reiterates Chand.

Taking this into consideration, Goa Marriott Resort & Spa's revenue contribution to the hotel's operations is only three per cent. On the spa options that the hotel has as part of its offering, Fernandes mentions, “At Quan Spa we ensure that we offer a choice of customised spa treatments, we offer packages which are conceptualised around the five elements - Earth, Wind, Space, Water, Fire offering value for money for our guests.” “As per Spa Association of India (SAI), there are over 2,300 spas in the country generating revenues of about US$ 400 million per annum. A double-

Assistant Spa Manager, The Westin Mumbai Garden City

Data released by IMF, highlights that the Indian spa industry, with over 2,300 spas, generates revenues of around US$ 400 million annually digit growth rate is estimated in the wellness industry over the next five years. About 30 per cent growth in the inventory of spas is expected over the next two-five years itself,” adds Mohan.

Game changers As people are getting well informed about the philosophy of Ayurveda/spa treatments, they are more likely to include these practices in their daily life. “We have seen this awareness extend

to corporate sponsorship of well therapies for employees, resulting in improved performance due to physical and mental health belief,” mentions Saif Usmani, spa manager, Shine Spa, Sheraton Bangalore Hotel at Brigade Gateway. He further adds, “There is a keen interest among our guests towards our Ayurveda inspired treatment in our non-clinical setup and they have been open to the opportunity of experiencing more varieties of treatments rather than

focus on a particular treatment.”

Hence with the awareness of Ayurveda as a treatment modality especially for chronic health issues like diabetes, arthritis, etc, is increasing. Mathew states that within the limitations of a spa, Ananda in the Himalayas had slowly started with various retreat programmes focusing on health issues which might evolve into disease specific packages in the near future with the rising demand in the market. Adding more to it, Chand also feels that in Ayurveda, detox programmes, Panchakarma treatments for metabolic disorders will be the game changer apart from rejuvenation programmes, whereas in the spa segment beauty and chromo therapy will play a major role.” All these together are surely going to broaden the offering in the 'holistic healing' concept, a segment which is only going to continue growing in the future.

“The spa industry today would be about US$ 10 billion specially after the arrival of therapeutic massages ” Dr Apoorva Shah, Richfeel

“Resort spas contribute 13-15% of revenue, in destination spas it could increase up to 35-40 %” Priti Chand, VP - Corporate Communications, Zuri Group Global

FOOD & HOSPITALITY WORLD

23

June 16-30, 2014

GM SPEAK

High on hospitality One of the oldest five-star hotels in Chennai, the Sheraton Park Hotel has a new Towers wing that is the epitome of luxurious hospitality

By Steena Joy

W

ITH OVER three decades of history, the Sheraton Park Hotel & Towers was originally built as the Adyar Gate Hotel. The 250-room property located in the heart of the city was taken over by ITC Hotels in February 1985, when the controlling stake in the company was acquired by Goyal family, the present promoters. The group then renamed the hotel as Sheraton Park Hotel & Towers with the management tie up with Starwood Hotels & Resorts.

Prominently located on TTK Road, the hotel is at a convenient distance of 12 km from the Chennai airport and is in close proximity to the business and financial hubs of the city. The hotel

offers 286 well-appointed rooms spread between the ‘Towers’ wing and the ‘Park’ (Heritage) wing. The Towers wing comprises of the Grand Presidential Suite, Luxury Suite, 19 corner suites and 125 Sheraton Towers Rooms. The Park wing features a Presidential Suite, four Luxury Suites, 12 Park Suites and 124 Executive Clubrooms. The all new Sheraton Towers wing, exclusively designed,comes with a host of exclusive privileges. The Towers Club allows you to conduct business in relaxed surroundings over-looking the city’s landscape; glass enclosed four smart meeting rooms, meeting box and business centre. It also houses a bar, a library, a private dining room and an exclusive butler service.

24 FOOD & HOSPITALITY WORLD June 16-30, 2014

The all new glazing façade of the Towers wing and huge windows allow for maximum natural light giving the atrium a bright look. The vertical designer chandelier suspended from the ceiling (sourced from Austria), along with the rich toned walls, are all elements of an urban design ethos that is reflected in every facet of the Towers structure. The suites in the Towers wing are fitted with Sweet Sleeper beds and all are equipped with mood lighting.

Both the bedroom and living room get two separate mood light controls.

N Krishnan, GM, Sheraton Park & Towers, Chennai shares how the new Towers wing has added to the business USP of the hotel. “The all new Towers is

GM SPEAK

'Hotel within a hotel’. Located in the fashionable Boat Club neighbourhood of Chennai, this landmark property echoes the city’s effortless amalgamation of heritage within a modern metropolitan reality. Warmth and personalisation are the strengths of the hotel. ”

Gastronomic experiences The hotel is also home to the first Dakshin (opened in 1989), ITC Hotels' iconic south Indian restaurant brand. In 2011 and 2012, Dakshin was selected as one of top 20 restaurants in Asia. The restaurant showcases the rich diversity of south Indian cuisines across five states of south India - Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Puducherry.

The interior design of Dakshin is reminiscent of a classical south Indian home, complete with ornate pillars, Tanjore artifacts and the gleaming bellshaped chandeliers, specially designed for the restaurant.

Two idols, one of Nataraja made of five metals and one of Ganesha carved out of a single piece of wood from the mango tree, add to the ambience of the restaurant. Located by the poolside walkway, Dakshin has 99 covers including a private dining room with the maximum capacity of 20 covers. Last year Dakshin completed 25 years.

Krishnan informs, “The restaurant celebrated 25 years of the rich diversity of south Indian cuisines with eight iconic food festivals. Each festival had fascinating insights, reminiscent of a rich heritage, recreating a splendorous gastronomic journey into the disappearing lifestyle and cuisines of peninsular India.”

Another interesting dining outlet is On the Rocks which uses hot volcanic rock cooking - an extremely unique and exciting new dining concept. The granite rocks are heated in a special oven and placed onto a metal plate, which is then care-

N Krishnan

fully placed on a specially designed white platter. The chef then grazes the hot rock with rock salt to prevent the meat from sticking to the hot stone.

This is then presented on the table and diners can see the meal cooking right in front of them. The other dining options include the Residency (international cuisine restaurant in an Edwardian era setting), Khyber (the poolside barbecue), Cappuccino (the 24-hr international

Another interesting dining outlet is On the Rocks which uses hot volcanic rock cooking - an extremely unique and exciting new dining concept

coffee shop), the Westminster bar and the Dublin (bar and Irish pub).

Changing Chennai Over the past few years, Chennai's hospitality scene has seen significant swings in RevPars. Krishnan states, “In 2009-10, RevPARs of premium segment hotels in the city had declined sharply to `4,200 from an average RevPAR of `5,200 between 2006-07 and 2008-09.

This was due to the economic slowdown which started in the latter half of 2008. However, RevPARs soon recovered to `5,000 in 2010-11 on account of strong room demand during the year. However, in 2011-12, RevPARs of premium hotels in Chennai declined by 15 per cent to `4,250 on account of a weak

corporate demand due to uncertain macroeconomic conditions.

During the year, occupancy rates (ORs) fell by 500 basis points to 64 per cent and average room rates (ARRs) declined by seven per cent to `6,750.”

In a traditionally conservative city like Chennai, does the hotel see an increase in the numbers of single woman guests? Krishnan says, “Yes, there has been a constant increase in single woman travellers.We do have a designated Eva floor in our property. Lady travellers are valued customers for ITC Hotels. The Eva floor has been created to assure the single lady traveller of three important factors : Safety and security, personalised and customised services comfort and convenience.”

FOOD & HOSPITALITY WORLD

25

June 16-30, 2014

SPOTLIGHT

Clubbing at Kumbhalgarh Adding an interesting facet to Rajasthan's palatial history, the Kumbhalgarh region and fort has its unique story and narration. The place has its own character, which can be easily enjoyed by stationing yourself at the well equipped Club Mahindra resort at Kumbhalgarh. Reema Lokesh savours the experience of the place at the resort

I

F YOU ARE THINKING of a weekend getaways from Mumbai, Delhi, Bhopal or any other place easily accessible to Udaipur then it is worth heading towards the historic city of Kumbhalgarh which is around 90 kilometre away for Udaipur airport. Mahindra Holidays and Resorts India has placed their flag firmly in the region by offering its members a well defined property loaded with activities both indoors and outdoors.

The drive from the airport to the resort itself is truly scenic.

The landscape offers a unique panoramic view of the Aravallis which overwhelms you.

This explains the ancient history of the region that speaks of courage, valour and honour.

The entire region looks like a well guarded secret and the geographic positioning of the place adds to its character.

The drive also reveals a new colour palette of Rajasthan

that is visibly green rather than the predictable earthy brown that is synonymous with the state. Adding to the experience, Club Mahindra resort's driver who drove me to the property was a local and he provided me with some interesting folklore associated with the place. En route we passed through the historic region of Haldighati, which proudly reflects the valour and courage of the famous warrior Maharana Pratap and his equally famous house Chetak. Those interested in stories of bravery, loyalty and courage of the bygone era, this place is a must visit on the way to Club Mahindra Kumbhalgarh Resort.

Club calling After an approximately two hour drive, we reached the resort, a structure and architecture that is a reflection of Rajasthani art and style.

The property is spread over

an area of around two acres which houses 68 rooms and eight tents. The Club Mahindra Kumbhalgarh Resort was a greenfield project, which was developed in line with the Club Mahindra philosophy of opening up regions for hospitality and tourism that are reasonably off-beat and unexplored, while keeping the commercials and profitability in mind. After a traditional welcome, I was ushered into a lobby area which had its own charm. A small sit out tucked away on one side works as a mini reception, with its striking turquoise facade. After the initial formalities, I was given two options, either head to my room and order for room service or savour some flavours at the eating outlet Jeeman. I opted for the later to get to experience of dining at Jeeman, an interesting name which Dinesh Gupta from the F&B department explained, that it was more to do

En route we passed through the historic region of Haldighati, which proudly reflects the valour and courage of the famous warrior Maharana Pratap and his equally famous house Chetak

26 FOOD & HOSPITALITY WORLD June 16-30, 2014

SPOTLIGHT

Kumbhalgarh Fort, the walls of which is claimed to be the second longest continuous wall after the Great Wall of China. As a suggestion do not miss out on the dramatic light and sound show at the fort during dusk and after with the local culture of sitting and eating together as a family. The food offered was elaborate similar to any resort like cuisine experience but what broke the monotony of the pasta, pizza and Punjabi food fare was the distinct local cuisine on the menu as well as the traditional Rajasthani sweets along with the Tiramisu and cheese cakes.

Vishal Purohit from the Club Mahindra team shared some interesting notes on the Club Mahindra experience and the time share business in general. The concept had shown growth over the years and even a place such as Kumbhalgarh, which is not traditionally known for tourism, looked active and buzzing even on a weekday during the non-peak season. I was informed that all the rooms, apartments and tents were occupied and they were going full house. The family buzz across the property was proof enough. Purohit also informed me that they make a conscious effort to cater to most tastes, as the very concept of Club Mahindra is to cater to the Indian traveller who travels with the family, along with senior citizens. Kids and special food requests are catered to with ease. This kind of a demand is

quite regular in the time share business as one avails room nights as active members, which comes with an apartment providing the member to even cook as per individual tastes and preference. While dining at Jeeman, Purohit also pointed out to a terrace setup, which they use for guests who have special requests and demands like that of a princely dining experience. My lunch experience was reasonably elaborate and which does lead you to a siesta but I decided to give that a slip and opted for a walk around the property instead. While on my walk, I discovered a mini super market within the premise, which stocks up all kinds of quick food and ready to make options for guests who have opted to cook within their own space.

The resort is definitely a treat for members who have children as there is a plethora of activities to choose from.

From indoor sports and creative activities to that of soft adventure, the club has a list for children to explore and experience. From swimming in the pool to playing cricket on its lawns, from enjoying pottery making to witnessing some Rajasthani art and cultural performances in the

evening, there are all these and more for the live-in guests. For spa lovers, Svaastha spa, can help you relax your tired feet after walking around the visually appealing Kumbhalgarh Fort, the walls of which is claimed to be the second longest continuous wall after the Great Wall of China. As a suggestion do not miss out on the dramatic light and sound show at the fort during dusk and after.

Come back for a moonlit dinner at the open air dining venue called the Gazebo. If you are lucky, you will experience surreal view of the moonrise. I did get to see that breathtaking sight unfold.

Match that up with some ‘Ker Sangri' and other local cuisine offerings and the experience gets all the more memorable.

Another interesting detour from the property is the Ranakpur Jain Temple. It is worth taking the spiral drive down the mountain to view the architectural splendour of the temple in white marble.

Club Mahindra is scripting a story of its own in the timeshare space and is confident of opening up more hospitality offerings in the future, giving the time share business increased recognition in India.

FOOD & HOSPITALITY WORLD

27

June 16-30, 2014

EVENT TRACKER DATE

EVENT

VENUE

June 18- 21, 2014

TCFB - Taichung International Tea & Coffee Show

Taichung (Taiwan)

June 24 – 27, 2014

Fispal cafe

Sao Paulo

June 26 - 30, 2014

Dalian Tea Fair

Dalian (China)

July 9 – 11, 2014

Tableware Expo

Tokyo (Japan)

July 11 – 13, 2014

The Good Food & Wine Show - Perth

Perth (Australia)

July 12 – 13, 2014

Fiera di u Vinu

Luri (France)

Aug 1 – 30, 2014

Worldfood Istanbul

Istanbul (Turkey)

August 2 – 3, 2014

Great Japan Beer Festival - Nagoya

Nagoya (Japan)

August 8 – 10, 2014

Cafe Show China

Beijing

August 8 – 17, 2014

Foire Aux Vins D'Alsace

Colmar (France)

August 14 - 16, 2014

Hong Kong International Tea Fair

Hong Kong

Aug 15 – 18, 2014

TICE

Taipei (Taiwan)

August 21 – 24, 2014

Vancouver Wine & Jazz Festival

Vancouver

Aug 31 – Sept 3, 2014

Hogatec

Essen (Germany)

September 2014

Moscow International Coffee Forum

Moscow

September 4 - 6, 2014

Expo Chocolate

Mexico City

September 7 - 9, 2014

Speciality Chocolate Fair

London

September 15- 18,2014

Espaço Café Brasil

Belo Horizonte (Brazil)

September 15- 16, 2014

United Coffee and Tea Industry Event (UCTIE)

Moscow (Russia)

September 24 - 26, 2014

COTECA

Hamburg (Germany)

September 25 - 27 2014

Food Hospitality World China

Guangzhou/Canton (China)

Sept 28- Oct 26, 2014

BIBAC Expo

Antwerp (Belgium)

September28-30, 2014

The Hotel Show Dubai 2014

Dubai

October 9 - 11, 2014

Food Hospitality World

Goa

October 17- 19, 2014

Coffee Fest - Portland

Portland, OR (USA)

October 23- 26, 2014

Candy

Tabriz (Iran)

October 23 - 25, 2014

Triestespresso Expo

Trieste (Italy)

November 1, 2014

Seoul International Cafe Show

Seoul

November 14 - 17, 2014

Gluten Free Expo

Brescia (Italy)

January 8 - 11, 2015

Expo Natura

Istanbul (Turkey)

January 22 - 24, 2015

Food Hospitality World Mumbai

BKC, Mumbai

May 3 - 6, 2015

TuttoFood

Milan

October 2015

Organic Trade Forum

Cologne (Germany)

October 23 - 27, 2015

Host Milan

Italy

28 FOOD & HOSPITALITY WORLD June 16-30, 2014

TECH TALK

Keys to the future New generation hotel chain HTL introduces futuristic door-locking technology

I

T’S ONE AM AND YOU return to your hotel after a long business dinner and drinks. It’s already your 10th hotel this month. You fumble in your pocket for your hotel key. Now which way do you insert the key?

Where did you put your key anyway? You’re too tired to remember.

Out of your pocket you pull your smart phone. Now you remember!

Just tap on the mobile key app, press Unlock and your door opens.

Science fiction? No, this is how the guests at the brand new 274-room HTL Hotel in Stockholm open their doors today. The journey starts even before check-in. Guests pre-register and pay for their stay. On the day of arrival, the key and the room number is pushed to the guest’s mobile key app on their smart phone. And

Ulrich Pillau

Magnus Friberg

that’s all there is to it. Upon arrival at the hotel, the guest can go directly to their room.

ras. Zaplox, based in Lund, Sweden, provides the mobile key solution including the mobile key app. hetras, based in Munich, Germany, delivers the cloud-based hotel management software and a custom interface to Zaplox. But the catalyst driving it all

Smart entry What makes this all possible is the new technology from Zaplox and het-

FOOD & HOSPITALITY WORLD

29

June 16-30, 2014

TECH TALK is Joachim Högefjord, CEO, HTL Hotels. “People in Scandinavia are no strangers to high tech. Smartphone penetration here is the highest in the world and our guests are tech savvy. So using a smartphone to open a hotel door feels quite natural,” explains Högefjord, a true new generation hotelier.

Having just opened - on time, no less - in the beginning of May, HTL is already running at high capacity. “Guests and staff have piloted the system since beginning of May and already opened doors countless times with the Zaplox app and we’re still waiting for the first complaint. Not only does the system simply work, but the guests enjoy it,” continues Högefjord.

Zaplox expects that as hotel guests become accustomed to using their smartphone as their key, they will strive to

use the same solution for all other doors in their daily life.

“The same app can open everything,” says Magnus Friberg, CEO of Zaplox. “Together with our partners, we can retrofit almost any existing door to bring our modern technology to traditional buildings. It’s easier and cheaper than many realise.”

HTL has contingency plans in place in case a guest loses their smartphone or the battery dies.

Cost savings Ulrich Pillau, managing director of hetras, happens to be the very first user of a Zaplox key on the hotel’s opening night. He says, “It worked brilliantly. But it’s more than just a cool gadget.

It’s improved security from the guest’s perspective and it saves money for the hotel.

30 FOOD & HOSPITALITY WORLD June 16-30, 2014

Designed for the new generation of hotels, the hetras hotel management software combines PMS with powerful distribution and channel management Think of all those expensive RFID cards that no longer have to be produced. So it’s environmentally friendly as well."

Will smartphone-based keys replace that bulky key chain in our pocket? It may take some time, but companies such as Zaplox and hetras have shown that the technology is here today. hetras is the first company to build a

fully cloud-based application for hotels and global chains of all sizes.

Designed for the new generation of hotels with a high degree of automation, the hetras hotel management software combines property management system (PMS) with powerful distribution and channel management into a unified application. The product is offered on a SaaS basis,

meaning that hotels pay an all-inclusive flat fee per month per room. Built from the ground up for the internet generation, hetras offers a refreshing new user experience. hetras is also the hotel software partner in the Fraunhofer 'Hotel of the Future' project.

Zaplox was founded in 2010 in the city of Lund, Sweden, and has developed a patent-pending system for managing door lock with mobile phone. Zaplox operates globally and offers companies an efficient key management and the ability to create new services through the use of mobile applications. Systemsfrom Zaplox have been installed in hotels, ski resorts and offices. The systems can replace or coexist with key cards, code locks and physical keys.

CAMPUS NOTES

Truly global A world first in hotel management and hospitality education

T

HREE FLAGSHIP institutions, the Ecole hôtelière de Lausanne, the School of Hotel and Tourism Management (SHTM) at the Hong Kong Polytechnic University, and the Conrad N. Hilton College of Hotel and Restaurant Management (CNHC) at the University of Houston, have been working together for the past 18 months on a new, tripartite Master of Science programme in 'Global Hospitality Business'.

On the initiative of the Ecole hôtelière de Lausanne, the deans of the three institutions - Dr Fabien Fresnel from the Ecole hôtelière de Lausanne, professor Kaye Chon from the SHTM in Hong Kong and professor John Bowen from Conrad Hilton College in Houston signed a letter of intent on the Master of Science in Global Hospitality Business, at a spe-

cial ceremony in Hong Kong.

The letter of intent should shortly be followed by a tripartite Memorandum of Understanding, establishing the framework for this unique cooperation.

The letter of intent states that the three universities will finalise the new programme together. It is scheduled to begin

in September 2015 with a semester at the Ecole hôtelière de Lausanne, followed by two further semesters in Hong Kong and Houston.

Across three continents Under this unique Master's programme, students will split their time between three continents, over three consecutive

This innovative approach is in line with the need for a totally interconnected world, and will provide an overall understanding of the hotel and hospitality industries worldwide

semesters. So not only will they be immersed in the European, American and Asian cultures, but they will also be introduced to specific hospitality related issues and different business environments. Upon completion of the programme, graduates will receive a Master of Science in Global Hospitality Business from the university in which they are enrolled (for example, a Master of Science HES-SO in Global Hospitality Business from the Ecole hôtelière de Lausanne), as well as a certificate from each of the two partner universities. They will also receive three topnotch professional qualifications.

The dean and the management team of the Ecole hôtelière de Lausanne are delighted to be part of such a high-calibre international cooperation, which will allow three

top-ranking academic institutions to share their experience and their standards and thus deliver an outstanding qualification. The programme should not only provide students with excellent management skills; it should also give them a rare ability to adapt to local cultures and business environments. In short, it should produce leaders with a global vision and a local understanding.

Dean Bowen stresses that this innovative approach is in line with the need for a totally interconnected world, and will provide an overall understanding of the hotel and hospitality industries worldwide.

Consistent with the principles and values of the SHTM in Hong Kong, this academically innovative and unique degree programme will produce new industry leaders, says professor Kaye Chon from SHTM.

FOOD & HOSPITALITY WORLD

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June 16-30, 2014

MOVEMENTS Sarovar Hotels Sarovar Hotels has appointed YOGESH DHIMAN as general manager of Park Inn Jaipur and AMIT TAYAL as general manager of Mahagun Sarovar Portico, Vaishali in Ghaziabad.

Dhiman comes with over two decades of experience in the hospitality industry. Prior to joining Sarovar Hotels, he was heading Fortune Jamshedpur

of New Delhi. In her new role, Khanna will be responsible for developing the hotel’s entertainment philosophy, customer relationship management, sales and marketing activations across the group's F&B outlets.

Khanna, comes with an experience of over 10 years in F&B operations, sales and marketing and business development.

Prior to joining Dusit Devarana New Delhi, Khanna was with

JW Marriott Mumbai

Sunil Mirchandani

Yogesh Dhiman

Srishti Khanna

The Park Hotels as associate director, business development.

Le Meridien Pune SACHIN DIDOLKAR has been appointed as director of sales and marketing for Le Meridien Pune. Didolkar has over 11 years of experience in the hospitality sector. Prior to this, Didolkar has worked with The Westin Pune

Maharashtra and Goa of Myra Vineyards. Prior to joining Myra Vineyards, Mirchandani was associated with Nashik Vintners as senior area sales manager. Mirchandani has over 23 years of experience and has been previously associated with companies like Indage Vintners, Hindustan Breweries & Bottling, to name a few. In his previous roles, he managed sales and promotion activities, retail and key accounts, distributary channels, etc.

Radisson Blu Plaza Hyderabad

GAURAV WATTAL is the newly appointed director of operations at JW Marriott Mumbai. He has spent nearly 12 years in the hospitality industry at various positions in many hotels like The Oberoi Group, and Trident before joining Marriot International in 2011. Wattal has worked as director of F&B at Goa Marriott Resort and Spa, and JW Marriott Bengaluru. Wattal started his career in 2003 with The Oberoi Group Of Hotels.

tion’s core service concept of delivering 100 per cent guest satisfaction.

StayWell Hospitality Group India RAJHANS SHARMA has been appointed as head of human resources at StayWell Hospitality

CHEF RAJ SEKHAR SASTRY has been appointed as executive chef of Radisson Blu Plaza Hyderabad. Chef Sastry has over 22 years of experience working with hotel brands

Govind Srivastava

tava has over two decades of experience in finance and business support functions. He will oversee the financial operations of the StayWell Group's portfolio in India. Srivastava began his career with IHG and worked with several hotels in India, Africa and Europe. His last assignment was with Kwality Group as CFO.

Amit Tayal

as general manager. An alumnus of IHM Bhopal, Dhiman has previously worked with Centurion Group, Pride Hotels and St Laurn Hotel as general manager. Tayal, with over 22 years of experience in the hospitality industry, brings with him expertise in areas including F&B, operations management and strategic planning to name a few. Tayal has previously worked with Sarovar as general manager of Park Plaza Jodhpur and Park Inn Jaipur.

Dusit Devarana New Delhi SRISHTI KHANNA has been appointed as marketing manager of Dusit Devarana New Delhi. Khanna will be based out

Rajhans Sharma

Sachin Didolkar

Chef Raj Sekhar Sastry

Koregaon Park ,The Westin Hyderabad Mindspace, Madinat Jumeirah in Dubai, Emirates Palace in Abu Dhabi and JW Marriott in Mumbai.

like Taj Group of Hotels and InterContinental Hotels all over India, IHG in Dubai and Celebrity Cruise Line, Walt Disney, USA. In his new role, Chef Sastry will oversee the F&B operations of the hotel with focus on maintaining the highest level of guest satisfaction in accordance with the organisa-

Myra Vineyards SUNIL MIRCHANDANI has been appointed as sales head -

32 FOOD & HOSPITALITY WORLD June 16-30, 2014

Group India. Sharma has been a hotelier for more than 10 years and has worked for international hotel groups such as Aman Resorts, Ista Hotels (Now Hyatt) and Marriott. Prior to StayWell, Sharma was based at ITC's corporate headquarters assisting vice president of human resources in taking care of 41 Fortune Hotels.

GOVIND SRIVASTAVA has been appointed as regional director of finance at StayWell Hospitality Group India. Srivas-

Wyndham Wyndham Hotel Group has appointed JOSH LESNICK as chief marketing officer.

Josh will be responsible for the company’s brand, loyalty and online marketing; e-commerce; global sales; hotel system strategy; and revenue management functions.

Lesnick joins Wyndham Hotel Group from Audience Rewards where he served the last six years as President and CEO of the industry-wide marketing alliance.

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2500 ml(1x4). 3500 ml(1x4) 500 ml(1x4), 1000 ml(1x3)

GLASIER WATER JUG Size: 8.0 &12 Ltr

S. S. LUNCH BOX

CHEF HOT CASSEROLE

Size: 2, 3, 4 Container

Size:1.5, 2.0, 2.5, 3.5, 5.0 Ltr

KINGFISHER BAR SET Size:2.5,3.5, 5.0 Ltr

MAXELL-PLAST (INDIA) line n to: On For e log o ast. s pl cha xell Pur w.ma ia.com ww deind tra

Website : www.maxellplastindia.com www.

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#3, Woodwarf, 5th Lane Walltax Road, Chennai- 600 079, Phone:+91-44-2529 3322, Telefax:+91-44-2539 0673 Mumbai Showroom : #G-90, Sarovadaya Nagar, 1st Panjarpole Lane, Mumbai – 400004.

Ph : +91- 22 -2242 7778, Telefax: +91-22-2242 2442. Cell : + 91-9892721331.

Email : maxellplastmum@rediffmail.com.

Delhi Showroom : #4781/26, Deputy Gunj, Sadar Bazar, Delhi – 110006.

Phone : +91-11-2352 4455 + 91-96506 06424. Email : maxellplastindiadel@hotmail.com

maxellplast.tradeindia.com

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maxellplastindia@hotmail.com

To Advertise in

Business Avenues Please Contact: ■

Mumbai: Rajan Nair - 09821076065 Dattaram - 09821580849 ■

■

■

Delhi Associate : Dinesh - 09810264368

Chennai & Hyderabad : Shukla : 09849297724 ■

Bangalore: Sreejit : 08867574257 ■

38 June 16-30, 2014

Delhi: Pranshu - 09810841431

Kolkata: Ajanta - 09831182580

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD Manufacturer & Supplier in Banquet / Restaurant / Cafeteria

Furniture | Chair | Sofas

BA Mod Dreamz Impex Furniture Pvt. Ltd. Ofce Chairs & Sofa

Showroom : Plot No. -5, Kakrola Housing Complex, Old Palam Road, Near Shri Ram Mandir, New Delhi-78 Near by Dwarka Metro Station Tel. : 011-65641363, 9818500656, 9212293363 Email : impexfurniture@gmail.com Website : www.impexfurniture.in

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COFFEE POT

AIR POT

WIDE MOUTH

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HIGH NICKLE S. S. VACUUM FLASKS

2500/3000/3500/4000 ml.

500/750 ml.

400/600/1000 ml.

WIDE MOUTH WITH HANDLE

COFFEE POT 1300/1600/1900/2200 ml.

800/1200 ml.

New COFFEE POT

BULLET

WIDE MOUTH

350/500/1000 ml.

1200/1500 ml.

New

2500/3000/3500/4000 ml.

BULLET

COLA BOTTLE

(Twist & Pour) 250/350/500/1000 ml.

WATER BOTTLE 250/350/500/1000/1500/1800/2500 ml.

For Online Purchase log on to: www.maxellplast.tradeindia.com

400/600 ml.

Marketed by:

MAXELL-PLAST (INDIA) #3, Woodwarf, 5th Lane Walltax Road, Chennai- 600 079, Phone:+91-44-2529 3322, Telefax:+91-44-2539 0673, Mumbai Showroom : #G-90, Sarovadaya Nagar, 1st Panjarpole Lane, Mumbai – 400004. Ph : +91- 22 -2242 7778, Telefax: +91-22-2242 2442.

Cell : + 91-9892721331. Email : maxellplastmum@rediffmail.com.

Delhi Showroom : #4781/26, Deputy Gunj, Sadar Bazar, Delhi – 110006. Phone : +91-11-2352 4455 + 91-96506 06424. Email : maxellplastindiadel@hotmail.com

Website : www.maxellplastindia.com www. maxellplast.tradeindia.com maxellplastindia@hotmail.com FOOD & HOSPITALITY WORLD

June 16-30, 2014 39

weekend

Scene and heard

With Marcellus Baptista

New nightspot

Nakul Kumar and Kishore DF at the launch of The Bombay Bronx

THE OLD GIVES way to the new – that was the case as Kino 108 shut down and in its place sprung up Spill. Premium drinks were in full flow on the opening night along with a selection of hors d’oeuvres while the music was pumping.

Guests also discovered the VIP lounge with the TV screen beaming the IPL match.

Enjoying the experience on the launch night were the likes of Sharman Joshi, Harman Baweja, Mansha Bahl, Yuvika Chaudary, Rita Bhaduri, Varun Sachdev and Shefali Sharma.

And most people seemed to be in the mood to return once again to this nightspot called Spill, located opposite Apna Bazar on VP Road in Andheri.

Starters and more

Cheer over the city THE CHEER WAS on at the launch of The Bombay Bronx, brought to you by Kishore DF of WTF and The Big Nasty fame along with Nakul Kumar. The essence of the city was captured in the décor including a half-autorickshaw at the entrance that proved to be a popular selfie spot, the local train booth with handles suspended from the top and train windows installed with the typical train posters on the walls, a long community table inspired by the city’s dabbawalas, the map of the city and famous mutton street on the ceiling and a huge painting of Amitabh Bachchan on one wall, bringing alive the Bollywood magic. On opening night guests were treated to street food treats like the Bombay wada pav, Bombay sandwich, dhokla pakoda, kebabs and naan pizzas.

And besides the regular drinks you could have aam panna margarita, kokam sour, pani puri caiproijka and iced peru.

Nikhil Chib and Kaveer Shahani at A Small World event at Busaba

Harman Baweja at the opening of Spill

SPECIAL EVENTS give an opportunity for food and beverage places to showcase their special offering. Such was the case at Busaba at A Small World Mumbai – The Groove Temple night, presented by A Small World’s Mumbai ambassador Kaveer Shahani. Besides premium drinks like Chivas Regal whisky, Absolut vodka and Peroni beer, guests got a chance to sample the famous Busaba fare. On the charts were the array of Asian-inspired starters and the main course of Khao Swe that Busaba is famous for. It turned out to be a night of much cheer and sparkling conversation. Of course, Busaba’s Nikhil Chib and wife Natasha were present to meet and greet the steady stream of guests like Sumeet Chopra, Anu Ansari, Martin Peter, Rahul Prasad, Ranjit Ahuja, Ektaa Aggarwal and Chris Jones. And the lounge music added to the atmosphere.

Lunch bunch SPICES AT JW MARRIOTT was the happy venue for a beautiful blend of beauty and fashion at the Lancôme event with the international brand launching its latest foundation Miracle Air De Teint and designer Nishka Lulla presenting her capsule collection titled Flyaway. Fashion bloggers and stylists Malini Agarwal, Sherry Shroff, Aanam Chashmawala, Antara Motiwala and Shereen Sikka showed off those chic ensembles in light and wispy fabrics, while Cointreau cocktails put you in the spirit to relish the fabulous food at this lunchtime soiree. The talk was on Miracle Air De Teint said to comprise ‘miracle particles’ that create a new vision of nude and perfection that is absolute yet undetectable. You learnt that for the first time, Lancôme utilises the outstanding soft-focus power of blur technology – to blur imperfections without ever covering them.

Bloggers at the Lancôme event at Spices

FOOD & HOSPITALITY WORLD

41

June 16-30, 2014

weekend

E V E N T S

LIMITLESS HOSPITALITY Debasish Chandra (centre), general manager, The Lalit Temple View Khajuraho received the 'Best Hotel Award' at the Madhya Pradesh State Tourism Awards held in Bhopal on the occasion of Madhya Pradesh Tourism Day

MUSICAL NIGHTS Le Méridien properties across the world organised aperitifinspired evenings for its guests to mark the launch of a 24 hour curated soundtrack by French band Bossa Nova, Nouvelle Vague and its global beverage programme, Le Méridien Sparkling

GOOD CAUSE The Imperial New Delhi in association with Hotel Association of

CELEBRATING LEGACY Relais & Châteaux celebrated its 60th anniversary by organising the first ‘Relais & Châteaux Fellow Chefs’ Lunch’ at Georges Blanc’s Relais & Châteaux in Vonnas, France

India (HAI) celebrated the first Hand Hygiene Day

MAKING A DIFFERENCE Hyatt Regency Chennai, as part of Hyatt's global corporate responsibility programme - Hyatt Thrive, celebrated the Global Month of Service by engaging in volunteering activities

42 FOOD & HOSPITALITY WORLD June 16-30, 2014

EVENING EXTRAVAGANZA The Westin Mumbai Garden City staged an exclusive event 'Art for the Soul' at The Grand Westin Ballroom of the hotel

REGD.WITH RNI NO.MAHENG/2012/42381, REGD.NO.MH/MR/SOUTH-383/2013-15,PUBLISHED ON 2ND & 17TH EVERY FORTNIGHT, POSTED ON 2, 3, 4 & 17,18,19 OF EVERY FORTNIGHT POSTED AT MUMBAI PATRIKA CHANNEL SORTING OFFICE.

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For the gourmet in you.

#4057, 19th ‘A’ Main, HAL 2nd Stage, Indiranagar, Bangalore 560 008 | Call +91 80 4162 0752 / +91 99864 74412 | Website www.nipun.co.in