Food & Hospitality World October 1,15-2014

EDITOR’S NOTE

Glocal vision

T

he recently concluded FHRAI convention held in Jaipur proved to be a winner in every aspect.

From the sessions and subjects to the speakers and discussions it was a thought provoking and informative convention. The feedback received on the same surely highlights the fact that India's hospitality sector is fast maturing both in content and contribution. Though the past few years have been rather challenging and low key for the sector, industry thought leaders and investors are regaining their confidence and the rather sluggish trend is turning into hope especially after the tourism friendly budget announcements made by the Modi government. The e-visa policy was lauded by the professionals at the convention with an appeal to activate the first phase of the e-visa system to the top 15 countries that bring in inbound business.

Discussions also highlighted the potential of the New Delhi-Mumbai industrial corridor for hospitality investment and development.

The niche market of Buddhist tourism was also discussed as a trend worth exploring.

Further, the need to look into other regions for business was also felt at the convention, wherein the need for India to 'Look East' was once again emphasised.

HEAD OFFICE Food & Hospitality World MUMBAI: Rajan Nair, Dattaram Kandalkar, Global Fairs & Media Pvt. Ltd 2nd Floor, Express Towers Nariman Point, Mumbai-400021. India Tel: 6744 0000 / 22022627 Fax: 022-22885831 E-mail: rajan.nair@fhwexpo.in; datta.kandalkar@fhwexpo.in Branch Offices : NEW DELHI: Pranshu Puri, The Indian Express Ltd, Express Building (Basement) 9 & 10, Bahadur Shah Zafar Marg, New Delhi - 110 002 Tel : 011- 23465670 Fax : 011 - 23702141 Mobile: 09810841431 E-mail: pranshu.puri@fhwexpo.in Our Associate: Dinesh Sharma Mobile: 09810264368 E-mail: 4pdesigno@gmail.com

4

CHENNAI: A K Shukla, The Indian Express Ltd, New No.37/C (Old No.16/C), 2nd Floor,Whites Road, Royapettah, Chennai - 600 014 Tel: Board: 28543031/28543032/ 28543033/28543034 Fax: 28543035 Mobile : 09849297724 E-mail: ashwanikumar.shukla@fhwexpo.in BENGALURU: Sreejith Radhakrishnan, The Indian Express Ltd, 502 Devatha Plaza, 5th Floor, 131 Residency Road Bengaluru - 560025 Ph 080-22231923/24 Fax: 22231925.

Mobile: 08867574257 E-mail: sreejith.radhakrishnan@fhwexpo.in HYDERABAD: A K Shukla, The Indian Express Ltd, 6-3-885/7/B, Ground floor V.V. Mansion, Somaji Guda, Hyderabad - 500 082

FOOD & HOSPITALITY WORLD

October 1-15, 2014

“Most of the heritage hotels are in India's rural belts,which can work well in strengthening the area of sustainable and responsible tourism by employing the locals from the region”

An interesting session on the heritage hotels segment highlighted the fact that most of the heritage hotels are in India's rural belts, which can work well in strengthening the area of sustainable and responsible tourism by employing the locals from the region.

Further, the work put in by Abhay Mangaldas is worth mentioning as he has interestingly incorporated technology into the heritage hotels space. Check our story on the same in this issue.

Interesting F&B trends also revealed that standalone fine dining units are gaining popularity amongst venture capitalists and angel investors. This is to some extent affecting the business of F&B outlets in leading hotel brands. While talking about the F&B business, the European Union's delegation of food producers is hoping to gain further foothold in the areas of food exports into India. The delegation was keen that the labelling procedures are simplified and standardised from the Indian side, as today the systems seem rather complicated.

Finally check our cover story on bathroom fittings business that highlights some critical findings.

REEMA LOKESH Editor

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

JAIPUR: Pranshu Puri, The Indian Express Ltd. C-7, Dwarika Puri,Jamna Lal Bajaj Marg, C-Scheme,Jaipur - 302001 Mobile: 09810841431 E-mail: pranshu.puri@fhwexpo.in

KOLKATA: Ajanta Sengupta, The Indian Express Ltd, National Highway 6 (NH 6), MouzaPrasastha & Ankurhati, P.H. Domjur, Dist Howrah Kolkata - 711409 Mobile: 09831182580 Email: ajanta.sengupta@expressindia.com

BHOPAL: Pranshu Puri, The Indian Express Ltd, 6,Vidya Vihar, Professors Colony, Bhopal - 462002, Madhya Pradesh Mobile: 09810841431 E-mail: pranshu.puri@fhwexpo.in

KOCHI: Sreejith Radhakrishnan, The Indian Express Ltd. Sankoorikal Building, 36/2248, Kaloor, Kadavanthara Road, Opp. Kaloor Private Bus Stand, Kaloor - 682 017 Mobile: 08867574257 E-mail: sreejith.radhakrishnan@fhwexpo.in

AHMEDABAD: Sachin Shenoy, The Indian Express Ltd. 3rd Floor, Sambhav House, Nr.Judges Bunglow Bodakdev,Ahmedabad - 380 015.

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

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

CONTENTS SPA & WELLNESS

Vol 3 No.2 OCTOBER 1-15, 2014

Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Senior Associate Editor Sudipta Dev CONTENT TEAM Mumbai Kahini Chakraborty Rituparna Chatterjee New Delhi Archana Sharma Kolkata Joy Roy Choudhury DESIGN National Art Director Bivash Barua Deputy Art Director Surajit Patro 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 NATIONAL FOOD & BEVERAGE SALES Sasi Kumar G Keshav Barnwal INTERNATIONAL FOOD & HOSPITALITY SALES Soumodip Ghosh Dhananjay Makharia PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

20

THE TEN SHIFTS TEN KEY TAKEAWAYS FROM THE GLOBAL SPA & WELLNESS SUMMIT IN MOROCCO

INTERIORS & DESIGN

BOLD & BEAUTIFUL

BATHROOMS

P14: NEW KIDS ON THE BLOCK Dramz Whiskey Bar & Lounge, Delhi

P18: PRODUCT TRACKER

(24-29) MARKETS

08

ALL'S NOT WELL WITH AYURVEDA

10

MESTRE PARTNERS WITH ETRE LUXE TO ENTER INDIA

Miele

P39: LIFE Nurturing culinary dreams

P57: WEEKEND

22

DESIGNING EXPERIENCES SUDHIR THORAT SPEAKS ABOUT THE NEW FRONTIERS OF RESTAURANT ARCHITECTURE

EDGE

37

WHEN ENVY PAYS ENVY DINE IS THE NEWEST AND COOLEST RESTAURANT E-MENU APP THAT CAN BE USED ON MOBILES OR TABLETS

Scene and heard 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

Poland looks to strengthen agri ties with India Rituparna Chatterjee Mumbai WITH A VIEW to removing the barriers in bilateral trade between Poland and India and making business more conducive for Poland investors in India, Tadeusz Nalewajk, honorable deputy minister of Agriculture and Rural Development of the Republic of Poland along with a high-powered business delegation will be meeting Prime Minister Narendra Modi and the minister of agriculture of India. Speaking exclusively to Food & Hospitality World, Nalewajk stated, “There are two main aspects of this meeting – first is my role of meeting the Indian counterparts in the ministry and removing all the

obstacles and hurdles that slow down our trade. Second is to bring Polish businessmen of agri-products and make them meet Indian importers/exporters of the same. The totality of India’s economic policies has to be clarified and has to be done in such a way that Polish exporters can make money out of it, because nobody will enter a market where margins are narrow or where heavy duties are imposed. ” Presently five million euros of agri-products are exported from Poland to India per year. But this is only in sweets and cakes. The total value of Polish exports to India across all sectors is 400 million euros. The objective would be to increase Polish exports in the agri division.

Poland is eager to export apples into India. Presently, Poland is the third largest producer of apples in the world. India imports about 200,000 tonnes of apples from different countries Speaking on the investments in both the countries over the years, he added, “The current situation is such that investments either Polish in India or Indian in Poland are not linked to agro products. But this need not be that way.

There are many companies in

Poland which have enough resources and experience to enter the India market in the form of investments. For instance, Indian tractor making company, Escorts, is assembling and making tractors in Poland and this is a good example of India-Poland collabora-

tion. In the past when Poland was under a different political system, it was building sugar plants in India. But today’s option is to create joint ventures with mixed capital and that is what we are looking at.”

As part of this initiative, Poland is eager to export apples into India. Presently, Poland is the third largest producer of apples in the world. India imports about 200,000 tonnes of apples from different countries like the US. “Polish apples are cheaper and of much better quality and this is an opening.

We are concentrating on apples which are our national product and we can supply them throughout the year,” said Nalewajk.

Abad Hotels to add two resorts in Fort Cochin,Wayanad Planning first resorts outside Kerala in Karnataka, Tamil Nadu Steena Joy Kochi ABAD HOTELS & RESORTS, the Kochi-based hospitality chain is ready to add two more resorts to its current portfolio of 12 properties.

Speaking exclusively to Food & Hospitality World, Riaz Ahmed, managing director, Abad Hotels & Resorts, informed, “The property planned in Fort Cochin will be a 100 year old heritage property which used to be an ancient family home or tharavadu. We plan to do some modifications

6

and restore some parts of the original structure which has fallen to ruins. For this we have applied for permissions from the concerned heritage authorities for starting work on the project. This heritage resort will have 25 rooms.”

He added, “The other resort is coming up in Wayanad in the north of Kerala. This property will have 35 to 40 rooms. Both resorts are expected to be completed by end of 2015. The estimated investment is around `40 crore.”

Abad Hotels & Resorts is also looking at resorts outside Ker-

FOOD & HOSPITALITY WORLD

October 1-15, 2014

ala. Commenting on the locations, Ahmed informed “Things are still in the planning stage but we are looking at Karnataka and Tamil Nadu, two states in close proximity to Kerala.”

Tha Abad group currently has properties all over Kerala, a mix of business hotels and resorts. Seven hotels are located in Kochi (Ernakulam) including one at Cochin International Airport and the resorts are located at Munnar, Kumarakom, Thekkady, Marari Beach and Kovalam. The proposed heritage resort will be the group's first resort in Fort Cochin.

Riaz Ahmed

Both resorts are expected to be completed by end of 2015.

The estimated investment is around `40 crore

MARKETS

Jumeirah launches contemporary lifestyle brand 'Venu' FHW Staff Mumbai JUMEIRAH, the global luxury hotel company and a member of Dubai Holding, has launched a new contemporary lifestyle brand. The new brand, which is called 'Venu', is designed to appeal to the modern traveller whose expectations revolve around their own lifestyle – clean, contemporary, cool and effortless. To mark the launch of Venu, the company is revealing the visual identity of the brand and announcing the appointment of a top hotelier to lead its development. Furthermore, the Dubai-based developer Meraas Holding is in discussion with Jumeirah Group to operate the first 'Venu hotel' on Bluewaters Island in Dubai.

Speaking at the launch of the new brand, Nicholas Clayton, CEO group operations, Jumeirah Group, said, “This is a genuinely exciting innovation for Jumeirah Group. The time is right for us to launch a new contemporary lifestyle brand. Its provenance and energy comes from Dubai – and the first few Venu hotels will open here – but it is ultimately a powerful way of taking the core essence of the Dubai out into the international market, reflecting the city’s energy, dynamism and cosmopolitan nature. At the same time, coming to a Venu hotel will be an intuitive experience, built around and anticipating the needs of the modern, savvy traveller.”

Discussions are underway with a number of developers in the Middle East, Asia and Europe for the Venu brand.

Appropriately, given the provenance of the brand, one of the first Venu hotels will be located in Dubai.

FOOD & HOSPITALITY WORLD

7

October 1-15, 2014

MARKETS

All's not well with Ayurveda Steena Joy Kochi THE SCIENCE of Ayurveda, the origins of which lies in our very own Kerala, stands in danger of losing its authenticity and with it, the hordes of wellness tourists who flock to the state in search of a cure that eludes modern allopathy. The numerous Ayurveda resorts and Kerala government Green Leaf certified treatment centres will also need to focus their attention on sourcing of the medicinal herbs needed in Ayurveda which are slowly depleting. Speaking to Food & Hospitality World, Dr G G Gangadharan, medical director, Institute of Ayurveda and Integrative Medicine (I-AIM) Healthcare Centre and chairman, National Steering Committee for Global Ayurveda Festival, (a biennial get together of the Ayurveda fraternity not only from Kerala but from the world over), “The global wellness mar-

ket is worth some five trillion. India earns `9,000 crore from Ayurveda services alone and we have not even seen the tip of the iceberg as far as this science is concerned. Ayurveda is the only area where India is 5,000 years ahead of other countries. But this success story is in danger.

Now even other countries like Switzerland, and Sri Lanka our neighbour are offering Ayurveda. We have to make our visa procedures simpler and we have to document and up our research on this science. As Ayurveda is not officially recognised by many countries, it is difficult for patients travelling to India for Ayurveda to get medical insurance.”

He added, “What is even more alarming is on the production front. On the one hand, mass production of Ayurvedic medicines is diluting the science.

On the other, a shortage of herbs required to produce these medicines is looming. When the de-

mand for Ayurveda increases, how will the treatment centres get the plants and herbs needed for production? Ayurveda uses some 1600 plants and herbs of which only 120 are in actual usage. Of these about 60 are not easily available.”

Dr Gangadharan felt that a strong backward integration model needs to be adopted. “We have urged the government to implement a nursery technology programme to step up cultivation. Here again, some plants need to be cultivated 'in situ' in their original environment or they will lose their medicinal value. Some herbs like guggul which is the most used in Ayurveda is difficult to cultivate.

So the government has to subsidise farmers and have a buyback arrangement.”

Baby Mathew, chairman and managing director, Somatheeram Ayurveda Group, opined, “Because of the good climate and soil, and also the availability

of herbs and plants, Kerala is the ideal place for practising Ayurveda. It is good that the government has implemented GMP in Ayurvedic medicine manufacturing. But sadly, there are no high standard research facilities for Ayurveda like the IITs for technology or IHMs for hotel management. The government has finally given approval for set-

ting up an Ayurveda University, so at least the tourism department and the health department are on the right track. But, we also need to give our Ayurveda treatment centres the ambience of a resort unlike our old Ayurvedic clinics that had a hospital like atmosphere. This will help in giving a genuineness to the treatment.”

FHRAI-JLL release report on management contract trends in India FHW Staff Mumbai THE FEDERATION of Hotel & Restaurant Associations of India (FHRAI) had commissioned Jones Lang LaSalle (JLL) India to bring out a report on 'Management Contract Trends' in India. The report was released during the FHRAI Annual Convention in Jaipur recently. “This is the very first time that such a study has been done in India on hotel management contracts and how the trends are in the market,” said Mandeep S Lamba, MD, Jones Lang

8

LaSalle (JLL) Hotels & Hospitality India.

The report was based on a review of 42 management contracts for properties across various segments located in the primary and secondary cities of India. Of these, 17 per cent belonged to the luxury segment, 14 per cent to upper upscale, 26 per cent to upscale, 38 per cent to midscale and five per cent to the economy segment. 81 per cent of the contracts were executed in the Tier I cities, while 12 per cent were in Tier II and seven per cent in Tier III. Out of the total sample, North American

FOOD & HOSPITALITY WORLD

October 1-15, 2014

Average base fee charged for economy sector hotels is two per cent, midscale hotels is 2.66 per cent, upscale is 2.36 per cent, upper upscale is 2.40 per cent chains comprised 60 per cent of the sample, European chains were 26 per cent and Asian were 14 per cent.

Among management contracts 39 per cent had an initial term of 10-15 years, 29 per cent

were 16-20 years, 12 per cent of 21-25 years, 15 per cent of 26-30 years, and only five per cent had more than 30 years. 100 per cent of contracts provided at least one additional term, mostly by mutual consent.

This highlights the key trends pertaining to fee structures and important clauses in the contracts. Based on classification, the average base fee charged for economy sector hotels is two per cent, midscale hotels is 2.66 per cent, upscale is 2.36 per cent, upper upscale is 2.40 per cent and luxury is 2.15 per cent. 81 per cent of the sampled contracts had variable incentive fee linked to profitability.

83 per cent of the contracts gave authority to owners for approval or rejection of the annual budget, while 17 per cent had consultative rights only.

MARKETS

Swiss travellers spent most while staying in India: Survey FHW Staff Mumbai TRAVELLERS from Switzerland have spent the most while staying in India in the first six months of 2014 according to a report by Hotels.com. In their latest Hotel Price Index (HPI), Hotels.com has revealed the list of top spenders to India. The HPI is the definitive report on hotel prices paid across the world. On an average travellers from Switzerland paid `8,590 in this period which is 17 per cent higher than the prices paid by the Swiss in the same period last year. The report revealed that tourists from 19 of the 25 countries, spent more than they did last year on hotel rooms in India.

This resulted in an overall four per cent rise in average room rates across the country.

Travellers from Hong Kong were the top spenders in India last year but slipped below the Swiss with an average spending of `7,995 per night for a hotel room. Italians recorded the highest increase, up by 36 per cent with an average spending `7,571 per night and were placed third on the top spenders list. Travellers from Finland, Germany and Denmark helped get their countries on the top spenders list by grabbing the eighth, fourteenth and sixteenth places respectively. The two most important inbound markets for India were also a part of the top 10 spenders. Travellers from the UK spent `7,387 after an eight per cent rise and the ones from the USA parted with an average of `7,121 per room night while increasing their spending by a negligible one per cent.

The sharpest spending fall was recorded by the Thais, down by nine per cent to `5,761 and two others dropping by four per cent as South Africa fell to INR6,702 and New Zealand down to `5,951.

FOOD & HOSPITALITY WORLD

9

October 1-15, 2014

MARKETS

Mestre partners with Etre Luxe to enter India Archana Sharma New Delhi WITH AN aim to introduce Spanish brand Bronces Mestre, as one of the biggest luxury bathroom fittings and decorative door handles brand pan India, Mestre has partnered with Etre Luxe, a niche brand created by Gotu’s, a German bathrooms and Kitchen accessories brand.

Etre Luxe plans to have at least four stores in four major cities in India within the next five years. Elaborating on the plans, Dilip Rathi, managing director, Etre Luxe said, “We are one of the Indian partners for Mestre, wherein we’ll be covering Delhi, NCR and

Northern India.”

Mestre, Ignacio Planell Simó, vice general manager, Mestre said, “With this partnership, we are planning to make huge marketing investments in India. In the next three years we plan to develop the market and put Mestre as one of the biggest brands.”

Etre Luxe will be launched in mid November, along with its second store in Sultanpur, the current outlet being in GK II, main market. Elaborating on these plans, Rathi said, “It will be a complete experience centre where people will be able to try our appliances. We will also have the basement in another six months dedicated to Italian furniture matching

It is a family owned business and now we make high levels products with 24 carat gold and Swarovski Crystal, all pertaining to high end luxury washrooms containing high end bathroom fittings and fixtures.”

Mestre has been in the business of high end luxury hardware since 1952, initially starting with brass products.

“It is a family owned business and now we make high levels products with 24 carat gold

and Swarovski Crystal, all pertaining to high end luxury. We see high demand for our Dragon range and Swarovski Crystals as they are handmade,” addded Simó. With this partnership Simó expects the sales and revenue to increase to at least nine million Euros by end of 2014.

Elaborating on the brand change from Gotu’s to Etre Luxe, Rathi stated, “Earlier with Gotu’s, we were only focusing on washrooms but now we have added three more verticals, kitchen, bedroom and wardrobe to our portfolio, under one brand name, Etre Luxe. ” Etre Luxe has plans for partnering with other international brands as well. Commenting on the same, Kamal Rathi, partner, Etre Luxe, stated, “We are working like a marketing company, looking at various companies for partnerships in order to market their brands, and through retail stores, present these products to the high end clients.”

Carrier Transicold introduces refrigerated transport solution for India FHW Staff Mumbai CARRIER TRANSICOLD has introduced new Citifresh range of fresh-only truck refrigeration units in India, designed to meet the growing demand for transportation of fruits, vegetables, dairy and confectionary products using longer refrigerated trucks.

Carrier Transicold, a division of Carrier Airconditioning and Refrigeration, helps improve global transport and shipping temperature control with a complete line of equipment for refrigerated trucks, trailers and containers, and is a part of UTC Building and Industrial Systems, a unit of United Technologies Corp.

The Citifresh range is ideal for transporting chilled prod-

ucts on medium- to largecommercial vehicles with a loading capacity of 16 to 55 cubic meters. The Citifresh range can handle a broad chilled temperature range of four degrees Celsius to 22 degrees Celsius.

David Appel, president, Carrier Transicold & Refrigeration Systems, said, “Backed by Carrier Transicold, a brand that is synonymous with quality and reliability, the Citifresh range provides shippers and growers with an easy-to-use means of delivering fresh, high quality, safe fruits and vegetables to retailers throughout India, which will help to make a difference in reducing food waste.”

As the second largest producer of fruits and vegetables in the world, there is signifi-

10 FOOD & HOSPITALITY WORLD October 1-15, 2014

cant opportunity to deliver fresh, healthy food throughout India. Yet some US$ seven billion (`133 billion) worth of

fruits and vegetables are wasted every year, primarily due to the lack of an integrated cold chain.

The Citifresh range's design and stainless steel evaporator are easy to install and maintain, as well as ideally suited for demanding applications including high ambient conditions up to 50 degrees Celsius. The Citifresh 500, the first unit to be introduced within the Citifresh range, uses non-ozone-depleting refrigerant R134a. The unit’s high-efficiency compressor delivers refrigeration capacity up to 4,500 watts in high ambient temperatures.

Ashok Mirchandani, managing director, Carrier Transicold India, said, “The combination of Carrier Transicold India’s responsive customer service and the intrinsic quality of Carrier Transicold’s refrigeration solutions helps to provide optimum uptime for end users.”

MARKETS

IHG appoints culinary ambassadors to develop unique signature dishes FHW Staff Mumbai INTERCONTINENTAL Hotels Group (IHG) has announced the launch of its Culinary Panel, a new initiative featuring five celebrated chefs who have been appointed as IHG culinary ambassadors to develop a repertoire of unique signature dishes for guests dining at IHG hotels across Asia, the Middle East and Africa (AMEA). The five IHG culinary ambassadors, who represent a diverse range of cuisines include Chef Theo Randall (Italian), Chef Ian Kittichai (Thai), Chef Sam Leong (Chinese), Chef Ross Lusted (modern Australian), and Chef Dean Brettschneider (bakery and pastry). Each culinary ambassador has created 20 recipes ranging from appetisers to main courses and desserts. Rolling out throughout the rest of the year, guests can enjoy a selection of these dishes in select restaurants at InterContinental, Crowne Plaza and Holiday Inn hotels and resorts in the region.

Each restaurant team has undergone full training by the culinary ambassadors on how to prepare the dishes to ensure a great culinary experience for guests; and they will receive ongoing guidance from the culinary panel as the programme continues to expand.

Phil Broad, vice president, F&B, Asia, Middle East and Africa, IHG said, “Our whole team is excited to be working with a culinary panel of this stature. These chefs are some of the best gastronomic minds in the culinary world and our ambassadors will help us raise the bar and bolster our hotels' reputation as world-class dining destinations. Our hotel guests and restaurant diners will now be able to enjoy some really delectable dishes designed by these renowned chefs.�

FOOD & HOSPITALITY WORLD

11

October 1-15, 2014

MARKETS

An innovative take on heritage Sudipta Dev Mumbai THE HOUSE of MG in Ahmedabad is a heritage hotel with a difference. The 40room property built in 1924, has been converted into a live retail space. From four poster beds to artefacts to the 'thali' in the restaurant – all the products can be bought by the guests for personal use as well as gifting. These products are made by local craftsmen and support the community. The property is also very tech friendly, with GPS tagged itinerary, audio guides, online cookbooks and a soon to be launched recipe app. The e-commerce site in fact is very successful and earns good revenue.

“I am not a hotelier, but an entrepreneur. This is our great grandfather's house. It is an effort to upkeep the house, along with it there is a whole tradition in our family to support the community around it, which has many artisans, so it was an organic process. While all retailers try to create an experience within a shop, here it is actually an experience as the guests are in the premises for such a long time. It is an obvious extension of the idea that if the guests use something traditional and like it, they will buy it,” said Abhay Mangaldas, founder and MD, The House of MG. Mangaldas is also the INTACH convenor for Ahmedabad chapter.

The aspect thing about any heritage hotel is the experience of the place, which includes the lifestyle along with activities like traditional stories, walks. “If a person comes to us we give a 360 degree experience than just a stay,” said Mangaldas, pointing out that, The House of MG is very tech friendly. “We offer them a guide with an audio walk which they can take

12

Abhay Mangaldas

around Ahmedabad. When people come to our hotel, we do not give them an experience of a bygone era, but actually living in a person's home today. It is very much designed on a contemporary lifestyle rooted in tradition but adopting technology very easily. Heritage is often con-

FOOD & HOSPITALITY WORLD

October 1-15, 2014

sidered a fuddy-duddy subject for the old people. We are bringing it to the youth. We want to take a fresh take on heritage,” he added. The House of MG has four verticals - food, e-commerce, culture mapping, textile. “We want to keep innovating using technology. All the heritage

hoteliers can do this for their property, they have immense domain knowledge but they are not leveraging those assets. They are just ruing the fact that it is so difficult, but the fact is that they have to innovate,” asserted Mangaldas.

The target clientele are all

those who come to the hotel and restaurants. The market is evidently the upscale segment. Mangaldas however clarifies, “Crafts which are handmade are not necessarily cheap, but by no stretch of imagination are these expensive. It is value for money.”

MARKETS

Ras Al Khaimah attracts hotel investments for Al Marjan Island project Kahini Chakraborty Ras Al Khaimah WITH AN AIM to promote itself as an affordable luxury standalone tourism destination in the United Arab Emirate (UAE), Ras Al Khaimah (RAK) government has attracted investments from leading international hotel brands for its Al Marjan Island project. Aiming to be one of their biggest projects, the island has already witnessed the opening of major hotel brands namely the 650 keys Rixos Al Bahr Resort, the 301room Marjan Island Resort & Spa, the 484-key DoubleTree by Hilton Resort & Spa, Marjan Island and the 346 room Ras Al

Khaimah Waldorf Astoria. In 2015, the island will also witness the opening of the 265-room Santorini Hotel, a part of The Bin Majid Group. Speaking to Food & Hospitality World, Mohamed Khater, business development manager, Government of RAK said, “Presently the destination has 5,200 room inventory, but the target is to reach 10,000 rooms by 2020. We are also looking at developing resort properties in the mountain areas and developing tourist attractions as well.” However, when asked about the investments for the projects, Khater refrained from divulging information. The RAK Tourism Authority is targeting leisure, honeymoon and

The destination has 5,200 room inventory, but the target is to reach 10,000 rooms by 2020 MICE travellers from the India market. The top five source markets of the destination include UAE, Germany, Russia, UK and India.

As part of its tourism offerings, the department is promot-

ing Al Hamra Golf Club, Tower Links Golf Club, Ras Al Khaimah Country Club for golf lovers; water sports adventure activities at RAK Sailing Academy; adventure sports; catamarans and yachts, and desert safari. For leisure travellers- Iceland Water Park, Al Hamra Marina & Royal Yacht Club, Falcon Show, Jazirah Aviation Club and pearl excursions. Besides this, the department is also offering experiences at Bassata Desert Village, Bedouin Oasis Desert Camp, Prince of Sea, Seawings, National Museum of Ras Al Khaimah, Dhayah Fort and Jazirat Al Hamra.

Khater informed, “Last year the destination witnessed a to-

tal guests nights of 1.2 million and in the future the department is looking at achieving two million guest nights.” The department is looking at working closely with the travel trade in India. They will also organise seminars, workshops, FAM trips and be present at important trade fairs.

Khater added that Air Arabia, the official carrier of RAK and an LCC in the Middle East and North Africa, offers connectivity to Ras Al Khaimah via Sharjah from 13 cities in IndiaMumbai, Goa, Nagpur, Delhi, Ahmedabad, Chennai, Bengaluru, Hyderabad, Jaipur, Thiruvanathapuram, Kochi, Kozikhode, Coimbatore.

DESTINATION WATCH

Park Hyatt New York Hyatt Hotels Corporation has opened Park Hyatt New York in the heart of Midtown Manhattan. Park Hyatt New York features 210 guestrooms, including 92 premier suites. The 70-seat Living Room features a bar that overlooks historic Carnegie Hall and leads guests to The Back Room at One57, an American grill that seats 96 diners. The hotel’s Onyx Room offers dining and entertainment experiences and can host a seated dinner for 220 or a standing reception for 450. Additionally, Park Hyatt New York includes residential-style meeting spaces and an executive boardroom with an outdoor terrace. The hotel also features a spa - Nalai, a steam room, hydrotherapy hot tub, private changing rooms, indoor swimming pool with underwater speakers, and a 24/7 state-of-the-art fitness center.

The St Regis Chengdu The St Regis Chengdu has opened in China and boasts of 279 well-appointed guestrooms and suites and features six restaurants and lounges, including Social, a signature all-day dining restaurant; Yan Ting, a specialty Chinese restaurant; Yun Fu, with four distinct private dining rooms; Decanter, Chengdu’s only dedicated wine bar; Vantage XXVII, an outdoor sky bar; and The Drawing Room, offering the signature St Regis afternoon tea and champagne. The St Regis Chengdu also has a venue for events with over 11,840 square feet of meeting spaces. The new Iridium Spa at the hotel includes nine treatment rooms, sauna and steam rooms and a modern fitness center. The hotel also offers both indoor and outdoor swimming pools.

Dramz Whiskey Bar & Lounge, Delhi DRAMZ WHISKEY BAR & LOUNGE has opened at Mehrauli, Delhi serving contemporary European cuisine. Spread over 8500 square feet area, Dramz Whiskey Bar & Lounge is divided into three floors with a basement cellar. The restaurant has 95 covers and various seating options along with private dining zones. The bar offers an exclusive collection of single malt from all over the world. Wine bottles of classical and new world wines are encased in glass panels on the walls of the climate-controlled wine cellar at level zero. This level has a ‘tasting table’ where guests can taste wines from different parts of the world.

W Retreat Phuket Phang Nga Bay W Hotels Worldwide has announced the debut of its third hotel in Thailand with W Retreat Phuket Phang Nga Bay. Scheduled to open in January 2018, the hotel is owned by Dr Wutthisak Limphanit, Thailand’s renowned medical doctor and skincare entrepreneur. W Retreat Phuket Phang Nga Bay will provide 79 standalone villas, starting from 155 square meters in space. All villas will feature private outdoor areas and plunge pools. W Retreat Phuket Phang Nga Bay will also offer a lobby lounge, an all-day dining restaurant and a specialty restaurant and bar. It will feature 120 square metres of meeting and event space; FIT, a well-equipped workout facility and swimming pool; and a contemporary spa with six treatment rooms.

14

FOOD & HOSPITALITY WORLD

October 1-15, 2014

MARKETS

'We plan to expand further in food courts & sports bars' Sunil Biyani, director, Future Group and Galaxy Entertainment Corporation talks about his focus and rapid expansion strategies across different verticals of Galaxy Entertainment and its foray into the food park segment in India. By Rituparna Chatterjee Galaxy Entertainment presently has many sports bars and food courts under its umbrella. Would you be opening more of these in the near future?

We are now concentrating on stabilising the different concepts that we have. We would be expanding further in food courts and sports bars, which we would double in the next one years' time. We are looking at opening around 12 units of food courts and sports bars in malls and high-street areas across Delhi, Mumbai, Pune, Bengaluru, Kolkata. We would be opening four food courts with a total investment of around `four to `five crore. While the sports bars (8000 sq ft) would be opened with an investment of `six crore. We are also trying to refocus on our sports bar concept which was mainly focused on watching sports. Now we are infusing music, sports and games together. For this we are tying up with upcoming stand up comedians, singers to host shows. We are also importing games. Through these changes we are targeting the entire family. The concept of sports bars has evolved in India over the years. Nuclear families are opting for these bars since it fits their pocket and they look for value not only in terms of money but also in terms of the experience they can get.

Sunil Biyani

Apart from Shanghai Street, would the company be expanding more into the restaurant space?

We will be opening around five casual dining restaurants under the name 'Walk the Walk' or 'Walk and Walk' serving Oriental cuisine. We would be targeting the youth aged 15 to 30 years. These outlets would be opening in December- January in the southern and eastern regions of the country. We would be investing `four crore on this.

Any other expansion plans?

We are concentrating majorly on developing central kitchens/commissaries for our bakery business. We were recently in Sri Ganganagar, Rajasthan where there are just two bakeries in a population of eight lakh. Unfortunately, we found that the quality of the

bakery products wasn't good.

Hence, we put up a bakery unit there. We are going into these smaller cities since these areas have better scope. Presently, we have four bakery outlets in Guwahati, Ranchi, Siliguri and Hyderabad. We are opening centralised ones in Kolkata, Bengaluru, Mumbai and Delhi.

The Kolkata unit will be operational by November, Bengaluru

by January, Mumbai by February and Delhi by March. Altogether we would be investing `50 crore.

Moreover, we are also coming up with a 125 acres food park in Karnataka, which would be inaugurated by prime minister Narendra Modi . This would be mainly used for catering to our internal demand as well as for imports.

What has been the revenue growth year-on-year?

Our annual sales turnover was `36 crore in 2013, and we expect to touch `54 crore in 2014. Initially the company had a different focus, but presently we are focused on stabilising and expanding these verticals, that is why we are showing year-on-year growth. Hopefully, in the next 18 months we should be reaching `125 crore. Our investment for the next year would be `75 crore across all these segments including the entertainment section.

FOOD & HOSPITALITY WORLD

15

October 1-15, 2014

Unismart Apparels Pvt. Ltd.

EVENT TRACKER October 10- 19, 2014

Foire Bernoise Du Vin

Bern (Switzerland)

Oct 10-Nov 2, 2014

Salon du chocolat - Paris

Paris (France)

October 13- 16, 2014

China Brew & Beverage

Beijing (China)

October 16- 18, 2014

Oishii Japan

Singapore

October 17- 20, 2014

Megavino

Brussels (Belgium)

October 17- 19, 2014

Coffee Fest - Portland

Portland, OR (USA)

October 20- 21, 2014

Autochtona

Bolzano (Italy)

October 23- 26, 2014

Candy

Tabriz (Iran)

October 23 - 25, 2014

Triestespresso Expo

Trieste (Italy)

Oct 25- Nov 2, 2014

Basler Weinmesse

Basle (Switzerland)

October 27- 29, 2014

Expoalimentaria Peru

Lima (Peru)

November 1, 2014

Seoul International Cafe Show

Seoul

November 6- 8, 2014

Hong Kong International Wine & Spirits Fair

Hong Kong

November 6- 9, 2014

Ottawa Wine & Food Show

Ottawa (Canada)

November 6, 2014

Salon du chocolat - beruit

Beruit (Lebanon)

November 11- 13, 2014

Interwine China

Guangzhou

November 14- 17, 2014

Gluten Free Expo

Brescia (Italy)

November 14 -17, 2014

Coffee world

Taipei (Taiwan)

November 20 -24, 2014

Tea Expo Guangzhou

January 8 - 11, 2015

Expo Natura

Istanbul (Turkey)

January 28- 31, 2015

Gast Expo

Ljubljana (Slovenia)

January 22- 24, 2015

Food Hospitality World Mumbai

BKC, Mumbai

March 2015

Coffee Fest - New York

New York, NY (USA)

March 2- 4, 2015

International Hotel Investment Forum (IHIF)

Berlin

March 2-14, 2015

Cornell-Nanyang Advanced Management Programme

New York

March 4-5, 2015

ScotHot

Glasgow

March 13-16, 2015

Hospitality 360°

Singapore

March 16-18, 2015

HR in Hospitality Conference and Expo

Las Vegas

March 18-19, 2015

Alternative Ownership Conference Asia-Pacific

Singapore

April 7- 8, 2015

Hotel Investment Conference South Asia (HICSA)

New Delhi

May 3 - 6, 2015

TuttoFood

Milan

May 13-15, 2015

Hospitality Design Expo 2015

Las Vegas

May 31–June 2, 2015

NYU Hospitality Conference

New York

October 2015

Organic Trade Forum

Cologne (Germany)

October 23 - 27, 2015

Host Milan

Italy

16

FOOD & HOSPITALITY WORLD

October 1-15, 2014

Guangzhou (China)

PRODUCT TRACKER

Miele MIELE’S FREESTANDING bean-to-cup machine is designed with a sleek chrome finish and is automatic in its operations and allows you to pre-heat your cups with its cup heating rack. The CM 6300 comes with an insulated milk flask that keeps milk cool for up to 12 hours. The machine is maintenance-free owing to its automatic rinsing feature while TFT controls enable easy operations. Available in classy obsidian black, the appliance is priced at `199990.

NETGEAR NETGEAR has announced the availability of new NETGEAR AC750 Wi-Fi Range Extender (EX6100) which supports older a/b/g/n Wi-Fi devices while providing additional performance to the latest 802.11ac Wi-Fi devices. The extender boosts existing network range and speed, delivering AC dual band Wi-Fi up to 750 Mbps. It also gets connected with iPads, smartphones, laptops and more. The products is available at `6999 with a warranty of two years.

ENRG ENRG has launched its first wireless shower speakers which gives you the freedom to play music, skip songs, increase/decrease volume and answer phone calls all from inside the shower. ENRG has inserted Bluetooth tech inside the shower head, in dual channel, so that one can connect to the music easily. The speaker is also capable of receiving

Tranceforme TRANCEFORME, a home decor store in Mumbai, has introduced side and centre base for tables. The store has introduced a maple table which could be used in the garden, lawn or even as a dinning table to give a different look. Two small side tables can be used as side stools as well.

Costa Coffee COSTA COFFEE has launched a new range of cakes which includes dark chocolate and peach torte, blueberry mouse cake, caramel and Oreo gateaux and white forest gateux. The new range of cakes is priced `800 onwards.

18

FOOD & HOSPITALITY WORLD

October 1-15, 2014

signals within 10 meters. M8 is the standard name for ENRG music shower. The device needs to be charged around four hours before putting into use.

Besides, one could use a battery’s USB wire to charge the shower head as it has the battery back-up of around 11.5 hours with maximum output voltage of 5.5V. The ENRG shower speaker is priced at `1590.

MARKETS

‘All our products are designed for saving energy’ Hidenori Aso, managing director, Panasonic Appliances India speaks about their new products, the recent kitchen equipment trends and more What are the new commercial kitchen equipments that the company is launching?

For the commercial industry we have introduced the following product range: under the kitchen segment for the hospitality industry we have introduced the Big Capacity Cooker – SR- 942 D. This electric rice cooker is specially designed for small and medium hotel and restaurant chain industry. With a capacity to cook up to two kg of raw rice (4.2 l) it is an exceptional appliance with electricity consumption of just 1370 watts for faster cooking. It also has a unique feature in which it has an in-built autothermostat which will cut off the heater once the cooking is completed and thereafter keep it warm for a long time. There is no need to monitor and reduce the heat in the kitchen. Meat Grinder is ideal for large quantity of meat mincing for kebabs, etc. We have two models of Meat Grinders which are MKMG1000 and MK-MG1500.

Both have high grinding performance with no motor burnout by circuit breaker.

These Meat Grinders are suitable for rough/mid/fine grinding. Therefore it makes the grinding convenient for the big kitchen. In buffet we have introduced our Automatic Cooker Model- SR-WA22H (SS) and SR-WA18H (SS) - which is ideal for buffet display. This cooker/steamer is an ideal product for steaming. The food is fresh and retains its moisture. Also its 5 Hour Keep Warm Function can keep the rice warm while on the buffet table. For rooms, kettles can be used for boiling water, making tea/coffee.

mandatory to have safety in all the Panasonic products, we have still been able to design the products for the local market keeping in mind their requirements. Our products are ROHS compliant which makes it very eco-friendly. Therefore the designed equipment is very durable in a long term.

Hidenori Aso

What are the requirements and demand from the hospitality industry and how is the company catering to them?

There are a lot of kitchen equipments that are supplied to the industry every year. In such situation we have successfully introduced the concept of automatic cooking in the big kitchen. Our Big Capacity Cookers are especially designed for the restaurant and hotel chains. The few reasons one should buy a Panasonic automatic cooker are: it is manufactured in India with superior Japanese technology, the spares are always available, we provide one year warranty on the heater which is the heart of the automatic cooker, it cooks more in lesser time, it doesn’t require monitoring and keeps the food warm for a long time.

The double heating coil system ensures that there is uniform cooking in the cooker.

What materials are used for durability and design?

All the products are made as per Japanese standards. With world class technology Panasonic offers the highest levels of quality standards. As it is

How is the company offering energy efficient products to the hospitality industry?

All our products are designed for saving energy. The advantages of cooking in an automatic cooker enhances the same. With Panasonic products a chef can save a lot of time, there is no mess while cooking, the food is warmer for a long time, multi cooking is possible and there is a lot more to explore.

How has the kitchen equipment evolved in terms of design and functionality?

Kitchen equipments have definitely evolved over time.

Earlier equipments were huge and heavy, now everybody has adopted the compact designed equipments. It has evolved to become more energy efficient now. The introduction of electricity has tremendously advanced the style of work. Stoves have replaced open fires, and we see that more and more kitchens today are adopting the electric cooker to cook rice instead of gas cooking. This saves energy (as the modern day cookers consume less energy) and reduces heat in the kitchen.

Modern day cookers will switch to keep warm mode automatically after cooking thus reducing the monitoring by chef and freeing him to do other work.

FOOD & HOSPITALITY WORLD

19

October 1-15, 2014

SPA & WELLNESS

THE TEN SHIFTS Ten key takeaways from the Global Spa & Wellness Summit in Morocco include architecture and design reboot, generational and gender seismic shifts, the loneliness epidemic and the rise in wellness tourism

O

VER 45 NATIONS gathered at the eighth annual Global Spa & Wellness Summit (GSWS) in Marrakech, Morocco recently, shining a spotlight on the future of the US$ 3.4 trillion wellness industry. The conference’s future-looking agenda tackled topics including architecture and design’s influence on experience and sustainability, the seismic generational and gender shift, the impact of technology on human interaction, Africa’s role in wellness

and more. “This year’s GSWS agenda included futurists, marketing gurus, and, of course, spa and wellness experts,” said Susie Ellis, chairman and CEO of GSWS. “The journey we took together into our future was full of game changers, and we’ve identified 10 major shifts that will impact how we will approach wellness in the future” she added.

Architecture and design reboot For decades, the spa industry

20 FOOD & HOSPITALITY WORLD October 1-15, 2014

has relied on Asian-influences to guide not only spa menus but also the look and feel of its facilities. Dutch architecture maverick Bjarke Ingels told delegates, “You not only have the ability, you also have the responsibility to change the spaces we live in.”

His envelope-pushing designs promise to inspire a complete re-think in how to approach spa architecture and, importantly, create sustainable designs that increase, rather than decrease enjoyment. Ingels’ waste-processing-plant-cum-ski-slope is a

case in point.

Authenticity in overdrive Authenticity, the seeking of local, indigenous experiences, has long been a rallying cry in spa and wellness treatments but mass urbanisation and the rise of the Millennials have ratcheted up an insistence for 'can’t get anywhere else' experiences.

“Increasingly, it’s not the destination that matters, it’s the experience,” said Peter Greenberg, CBS travel editor, adding “Generic luxury no longer satis-

fies most of us; there is a growing desire to find the heartbeat of a place and culture and then share it with the rest of the world on social networks.”

Greenberg noted that this social, ‘experience one-upmanship’ creates a buzz that traditional marketing can’t and, ultimately, the experience itself markets the destination.

Outsmarting your genes: Personalised preventative medicine “Predictive, personalised, pre-

SPA & WELLNESS

ventative healthcare will transform the landscape of healthcare over the next decade,” said Dr Nasim Ashraf of DNA Health Corp. “Epigenetic testing is essentially the science of outsmarting your genes.”

Dr Ashraf pointed out that much of our wellbeing is not destiny and can be influenced by environment. And as personalized genetic testing continues to get not only more sophisticated but also more affordable, it’s possible to know what chronic diseases and conditions (cancer, heart disease, Alzheimer's, obesity, etc.) individuals are prone to and then prescribe not only the right treatments, but, importantly, the lifestyle changes that can prevent their expression. Epigenetic testing is already being performed at medical and destination spas around the world.

Generational and gender shift to youth and women Spa and wellness marketers need to cast a wider net by focusing more on emerging generations - millennials and generation Z (for want of a better term)- that are different than the aging, time-rich Baby Boomers most wellness marketers have focused on to date.

(For example, generation Z is the first to have never lived without the influences of social media and technology.)

A massive demographic shift from male to female is also occurring. Due in part to their longer lives, and increasing wealth and education (70 per cent of students in universities today are women), women will grow rapidly in influence.

“The population of women in cities is massively on the rise and wealth is being transferred from men to women,” said Kjell Nordstrom, the Swedish economist and co-author of Funky Business.

Urbanisation to supersede suburbanisation The future will have a marked move away from suburbanisation to urbanisation, and in 2030, 80 per cent of all people will live in urban settings. Nord-

wellness concierge to assist in sifting through all the information and to simplify our choices.

During the conference, a 'Tech Jam' session was held for sharing personal, wellness technology – highlights included a breathalyser that plugs into a smartphone and a HAPIfork that monitors eating habits. Simultaneously with GSWS, Apple Watch was launched, providing a unique platform for personal monitoring. “This platform delivers a great opportunity to help people understand how technology and wellness can be integrated,” said Ellis.

strom told delegates that the perception of the world as 200 countries will quickly shift to one of 600 cities, and, in a world ruled by cities, inhabitants will crave nature and simplicity but also extreme fitness, beauty and wellness.

The loneliness epidemic “We used to die of old age, soon we’ll be dying of loneliness,” said Nordstrom. Urbanisation, technology and demographic shifts are driving an overarching sense of 'aloneness' that spa and wellness centers will help abate.

Thirty years from now, 60 per cent of households will be single.

(In Stockholm, 64 per cent of households are already single and in Amsterdam, 60 per cent.)

As an industry of touch, spas can combat this trend, delivering connectedness in a world that has created a dependence on screens for company.

Wellness tourism momentum continues Less than a year ago, the GSWS and long-term research partner SRI International launched the concept of wellness tourism to the world. Today, governments and companies are embracing this key market segment with an estimated value of US$ 494 billion and growth of 12.5 per cent year-on-year. Unique approaches to wellness tourism are being seen across the globe: VisitFinland markets silence as its biggest resource, and a Con-

golese safari company promises to put a child through school with each booking.

Authentic African renaissance Indigenous and authentic experiences will lead many travellers to countries they’ve never experienced before, and Africa, a continent most of the world has little understanding of and is often associated with disease and chaos by the mainstream media, will be at the heart of this wellness tourism explosion. This will be furthered as there becomes a clearer recognition of the cultural identities and unique approaches to health, wellbeing and beauty in the over 50 countries that make up Africa.

Spa revenue in Africa is already on the rise with new data showing a staggering 186 per cent growth from 2007 to 2013 in Sub-Saharan Africa. African panelists warned delegates not to subvert Africa’s unique spa and wellness identity in a spa like sheen.

“Don’t bring your Swedish massages to Africa and ask us to ignore the healing traditions we’ve had for thousands of years. Africa has its own health, beauty and healing arts that must be respected,” said Magatte Wade, a Senegalese entrepreneur named one of the 20 Youngest Power Women in Africa by Forbes and awarded the first-ever Leading Woman in Wellness award at this year’s

Summit.

The Moroccan Agency for Tourism Development (SMIT), the host country sponsor of this year’s Summit, has put spa and wellness front and center in its tourism initiatives. With US $253 million in annual spa revenues, the country ranks second in the MENA region.

Technology on fast forward According to Paul Price, keynote speaker and retail and marketing expert, for good or bad, technology will not only remain at the forefront of our world but it will also embed itself even deeper, altering the way we do everything - from how we shop to how companies market to us. Price said, “Don’t be seduced by bright and shiny objects and don’t let the technology drive your decisions. Instead, consider moving your tech department into your marketing department so the IT team is driven by the marketers and not the other way around.”

Price also noted that new currencies will be developed, 3D printing will deliver products on demand, wearable technology will shape wellness, and location specific marketing will push offers. Breakthroughs in new materials will change how our world is shaped and artificial intelligence will change how we interact. And, at some point, information overload will send people looking for a health and

Wellness communities make comeback Before the economic downturn there was a lot of talk of 'spa real estate' but many of these projects crashed and burned right along with the economy. Now whole communities - and even whole cities - are being designed and branded with wellness at their very core. (Research released at the 2014 Summit showed that this market is now valued at US$ 100 billion.)

Mixed use properties, the combination of hotels and residences, have emerged as a potentially viable financial model in this sector, though one that still requires careful planning and understanding of its nuances.

Serenbe, a community outside Atlanta, GA, has been designed from the ground up with well-being informing every decision–creating a new kind of community with sustainability, green building, organic farming, culture, arts and fitness at its core.

Delos Living is leading the charge with its WELL Building Standard, a building standard that focuses on seven 'wellness' aspects (air, water, nourishment, light, fitness, comfort and mind) and is being embraced by the mainstream medical community. Delos has teamed with the Mayo Clinic on a WELL Living Lab, whose research will focus on the interaction between health, wellness and the building environment.

FOOD & HOSPITALITY WORLD

21

October 1-15, 2014

INTERIORS & DESIGN

DESIGNING EXPERIENCES Sudhir Thorat speaks about the new frontiers of restaurant architecture

R

ECENT SOCIAL and technological changes have prompted architects and designers to adapt their work to meet the expectations of the modern traveller.

The indispensable norm being followed in hotel architecture is that they no more design spaces; they believe in designing experiences. People want to go beyond their usual routine and they desire to ex-

perience something new. In order to accommodate this new reality, architects and designers are re-imagining all areas of a restaurant’s operation. Hotel restaurants are being turned into memorable spaces through imaginative design, pushing creativity to new heights and turning each venue into a destination in itself. These are just a few of the exciting developments of architecture and design that

22 FOOD & HOSPITALITY WORLD October 1-15, 2014

are being explored in the restaurant sector.

Sustainable design Sustainability is a delicate issue for the restaurant owners, as they are doing their best to minimise short term costs. But being ahead of the game is important, which sometimes leads to innovative ideas. Over-sized windows for natural lighting, green walls and green roofs, recycling

bins for guests, electronic water faucets, organically grown food for cooking and graywater recycling are just a few of the trends for staying green.

A very successful practice overseas is utilising the graywater in various forms in a commercial kitchens. Several tactics include after washing a round of pots, dishes or utensils in the compartment sink, save the final rinse water and use it for soaking or

Sudhir Thorat

INTERIORS & DESIGN pre-rinsing the next round of dishes. This method could save about 18 gallons from being dumped prematurely.

Steam-clean the floors. Water from steam tables and some types of other steaming equipment is stored in a reservoir to be dumped out later. Instead of dumping this clean water down the drain, use it for cleaning the countertops or floors at the end of the day or anytime the steam table water is changed.

Moreover by installing a water saving device, a restaurant kitchen can regulate water used for grinding and can reduce total water use by up to 70 per cent. In fact another resourceful tip is mounting a pulper. Not only do they compact your garbage, they use recycled water to do so.

Interior ornamentation It is not enough for a restaurant to label itself as a professional getaway or leisure; people are doing business over meals, and they are cavorting while they are travelling for business. There has to be a degree of escapism, in every restaurant.

The interiors of an eating joint is always envisioned as dynamic, multi-use spaces which have the capacity to host both formal and casual talks, providing both intimate and social zones, and yet can also be a place where individual work can be accomplished. In fact the restrooms are also designed spa-like, luring the guests through sublime luxury and relaxation.

The dimension of design has transformed from the times where the eateries were considered as the mere place for eating out. Today the facet of tranquillity and ambience is majorly considered. Wood embellishments, theme inspired decorating items, carpets, drapes, a chimney corner, a TV set and the possibility to play your guest’s favourite musicals these adds up to an impressive outing.

Bespoke cosmoses The contemporary architec-

ture focuses highly on keeping the dĂŠcor simply elegant by incorporating fewer patterns. More colour and texture is not in vogue as it visually affronts the visitor.

Embracing soothing textures instead enables to explore your senses, endowing with the feel of enthrallment and immerse into a distinct realm.

The idealist approach is to integrate a few bright colours to animate spaces and a soothing joyful atmosphere that works splendidly.

The current inclination in architecture is towards focusing on coalescing local origins. To develop an assertive perception of the place and create a genuine experience, small sculptures and photography to integrate an art project into the image of the hotel, and fresh painting could be the best ways to depict contemporary yet traditional designs.

Technological proficiency Another salient feature being implemented in modern day architecture is compatibility with technology. The corporate populace prefers the technical know-how at restaurants to be in place to ensure their fidelity with the place for long run. The spaces offer the possibility of adjusting lighting, air conditioning and even window blinds through smart phones, which often is a good business approach. Another trend is to make certain the placement of devices that aid online registrations.

The reminiscence of a good restaurant stays with guests for a long time if the experience is inimitable.

Bearing this in mind, hotel owners and architects strive to personalise spaces as never before. Themed hotels is the new concept slowly gaining interest in the industry thereby leaving a lasting impact on the minds of people.

The writer is managing director, 3D Architecture

The interiors of an eating joint is always envisioned as dynamic, multi-use spaces which have the capacity to host both formal and casual talks, providing both intimate and social zones, and yet can also be a place where individual work can be accomplished FOOD & HOSPITALITY WORLD

23

October 1-15, 2014

cover )

BOLD & BEAUTIFUL BATHROOMS How the bathroom fittings industry is responding to the evolving demands of hotel brands in India

BY RITUPARNA CHATTERJEE

LUXURIOUS, glorious, harmonious, chic, efficient, innovative are some of the few aureate words that have come to define today's hotel bathrooms globally.

Whether it is a bathroom set atop a heated limestone floor, overlooking the coast of Kangaroo Island at Southern Ocean Lodge in Australia or a luxurious bathroom decorated with hand-cut white-gold tiles at the Freddie Mercury Suite at Eden Rock - St Barths,

24 FOOD & HOSPITALITY WORLD October 1-15, 2014

bathrooms have moved beyond the traditional concept of being purely functional spaces for personal hygiene to comfortable and often opulent retreats offering multiple facilities.

This change being propelled by the global exposure of the traveller, has led to many hotels offering an altered and enlarged version of bathrooms. As bathroom rituals in hotels go beyond a mere shower to a communion with the sur-

roundings, hotels are leaving no stones unturned when it comes to costs, to glamourise and supersize the bathroom for their guests. “A hotel spends about 40 per cent of its room construction costs on the bathroom. With an increased focus on bathrooms being turned into glamour rooms and emphasis on lighting, high end luxury bathroom fittings and fixtures this ratio is sure to go up to 50 per cent of con-

struction costs in the future,� predicts Geeta Sudesh, director services, Hyderabad Marriott Hotel & Convention Centre and Courtyard by Marriott Hyderabad.

New age hotel bathrooms Though this trend to glamourise bathrooms has caught the global fancy for quite sometime, India is also catching up quite rapidly with innovative, efficient and aesthetically

(

THE MAIN FOCUS

“A hotel spends about 40 per cent of its room construction cost on the bathroom” Geeta Sudesh, Director Services, Hyderabad Marriott Hotel & Convention Centre and Courtyard by Marriott Hyderabad

“With changes in living styles, the Indian bath industry is graduating to higher levels of finesse” Rajesh Mehra, Director and Promoter, Jaquar Group

“We hope to grow in revenue to approx `12-13 crore by end 2014, with 10-15 per cent from bath fittings alone” Pankaj Kumar, National Manager, Sanitary, Häfele India

FOOD & HOSPITALITY WORLD

25

October 1-15, 2014

cover ) designed bathroom products.

Presently, the Indian bathroom fittings market, which is pegged at `4000 crore, is one of the fastest growing bath markets in the world. “In recent times with changes in living styles due to global exposure, the Indian bath industry is graduating to higher levels of finesse. Coordinated bathing spaces are becoming a reality where all parts of the space have a common design language. From mere functional spaces, bathrooms have moved to being more of an experience zone,” states Rajesh Mehra, director and promoter, Jaquar Group adding that, when it comes to bathroom fittings customised designs, green and low maintenance products top the chart of hotel requirements.

Moreover, hotels are also demanding good designs that carry the right functionality.

There is an obvious expectation that the installed products should be user-friendly. “There is also a strong demand for products that are easy to maintain. Being a service industry, there is a strong pattern noticed among hotels of partnering with suppliers who have a strong service network to ensure a smooth and uninterrupted experience for customers,” opines Pankaj Kumar, national manager, sanitary, Häfele India adding that the company has partnered with leading international manufacturers with specific expertise in different bathroom functionalities and has put together a super-premium range for the India market. Their super premium bathroom range includes bathroom faucets and beauty areas from Webert (Italy), a range of shower solutions from Edelbad (South Korea) and polyurethane wash basins from Boing (Spain).

The new age ‘hotel bathroom’ is now looked at in two distinct parts - the wet and the dry area. For the dry area, a majority of hotels are opting for wall mounted closets and counter top lavs. While in the showering area, customers look for bigger showers to enhance their showering experience.

“More and more consumers

Hotels are increasingly opting for energy-efficient bathroom fittings without compromising on the guest's desire for a comfortable bathroom that is environmentally responsible these days are also opting for green products. Designers have shown a preference for more sleek and minimalistic lines,” reveals Salil Sadanandan, managing director, Kohler Kitchen and Bath India adding that there is also a rise in demand for products and solutions, such as bidet seats, integrated toilets and premium, stylish showering products.

26 FOOD & HOSPITALITY WORLD October 1-15, 2014

Planet friendly There is significant opportunity and powerful financial incentive to reduce environmental impact related to energy consumption within the hospitality industry. Hence hotels are increasingly opting for energyefficient bathroom fittings without compromising on the guest's desire for a comfortable bathroom that is environmen-

tally responsible. “Hoteliers are nowadays more conscious about the environment than ever before as it can cost far more to operate a lodging facility if it is not sustainable. Decreasing profits due to competition in this industry has also led hotels to innovate and implement cost effective measures beneficial to the hotel and guest. Hotels use huge amounts

of energy, therefore, investments in more efficient energy resources can lead to significant reductions in energy consumption, operating costs and energy bills. Some innovative energy management systems could cut energy costs for hotel owners by up to 65 per cent,” asserts Ajay Dhar, executive housekeeper, Optus Sarovar Premiere, Gurgaon.

Keeping this in mind, Hafele India has selected their super-premium range of bathroom fittings based on advanced water-saving technologies without compromising on the actual functionality of the product. “Our products have integrated flow limiters and aerators along with control cartridges that enable us to save water consumption by 25 per cent to 30 per cent of normal use,” boasts Kumar adding that bathroom accessory manufacturing companies are also integrating a series of showers and fittings that dispense less litres of water per minute, while also taking care of the inherent expectations of the users. As a company that makes products deliver water, Delta Faucet Company has developed two innovative technologies to enable its clients to save on water and cost. While the H2O kinetic technology controls the size and velocity of water to create a warmer, luxurious shower experience with five and half litres of water, the Touch2O technology is incorporated into their premium bathroom faucets which allow guests to turn the faucet on and off with a touch anywhere on the handle or spout thus ensuring minimal water wastage.

Likewise, to offer the concept of luxury without compromising on the sustainability aspect, Europe's largest sanitary fittings brand Grohe, also launched their Ecojoy product range which helps to save water up to 68 per cent. Grohe also offers a full-spectrum of watersaving products – for bath, shower and sanitary installations. For instance, Grohe thermostats ensure that the desired water temperature is reached within a fraction of a second and is reliably maintained for

cover )

“Designers have shown a preference for more sleek and minimalistic lines” Salil Sadanandan, Managing Director, Kohler Kitchen and Bath India

“By using a lower volume of water to flush the toilet one can dramatically reduce one’s annual water consumption” Renu Misra, Managing Director, Grohe India

“We have already bagged more than 25 residential and hospitality projects” Ravi Nindwani, Managing Director, Delta Faucet Company India

the duration of the shower so that no water is wasted while trying to achieve the right temperature. Their faucets and flush systems have been designed with a focus on watersaving technologies and sustainable practices.

For instance, Grohe offers singlelever basin mixers which feature a flow-limiting mousseur with aerator that reduces water consumption without compromising on user experience.

The inclusion of a temperature limiter, which can be adjusted to meet requirements, can also reduce energy consumption.

“Another way to save water is to install a toilet with a dualflush cistern which lets the user choose how much water to use when flushing the toilet.

By using a lower volume of water to flush the toilet, one can dramatically reduce annual water consumption and contribute to the conservation of this valuable natural resource,” suggests Renu Misra, managing director, Grohe India.

As for Jaquar, conservation of water has long been the primary goal of their sustainability efforts. Their product range starts from entry level to super luxury level. “We can provide customisation in terms of design and technology essentially to support the green building requirements of

28 FOOD & HOSPITALITY WORLD October 1-15, 2014

hotels. In fact, recently we introduced a self cleaning shower which is quite a rage in this segment,” opines Mehra.

Some of their innovative technologies for saving water include - flow restrictors that lets taps and showers save up to 80 per cent of water without compromising on the flow; air showers with a built-in air mixer helps save water up to 30 per cent without compromising on the showering experience; pressmatic faucets that allow only a fixed quantity (750 ml) of water to flow with every press of its knob; sensor faucets that allow water to flow only when you need it and shuts as soon as you move your hands away, resulting in zero wastage of water; and dual flush that enable hotels to use either a combination of 3/6 litres of water or 2/4 litres of water, depending on the water closet. Jaquar’s beta valve is designed to save 50-60 per cent of water every day.

As for lighting in bathrooms, hotels are also moving from Compact Fluorescent Lights (CFL) to Light Emitting Diode (LED). Though initially more expensive than CFLs, LEDs are value for money since they are more durable, cool, mercury-free, more efficient and cost effective. “We are currently in the process of

upgrading to LED lights as they are high efficiency lights and this is also an effort on our part to help conserve and preserve the environment,” says Sudesh. Likewise, to complement Starwood's core value of energy preservation and to reach their target of saving 30 per cent energy by 2020, The Westin Hyderabad Mindspace has implemented the use of LED spotlights in their bathrooms. “This has shown quite a difference in energy consumption over the testing phase. We are continuously working on saving energy in various areas,” points out Mark Nicholas, director of rooms, The Westin Hyderabad Mindspace.

Flooring it right The key factors influencing the use of floorings in hotel bathrooms are durability, cleaning products, time needed to clean the bathroom and the convenience of the guests in terms of slip-resistant floorings. Most hotels in India extensively use marble for floorings as they are easy to clean and maintain. For instance, Optus Sarovar Premiere, Gurgaon uses Bucchino marbles in all the guest bathrooms. “This marble flooring is elegant, waterproof and has natural and impervious finish.

It gels with our room’s décor and ambience,” mentions Dhar.

Marriott uses high gloss marble since they are least likely to retain or absorb any soap residue. “To ensure added safety we use anti-slip mats in our bathrooms,” adds Sudesh.

As for The Westin Hyderabad Mindspace, “We understand the importance of balance between design and safety, hence we maintain a beautifully designed marble flooring with a special anti-skid coating for bathrooms and special mats that provide stability,” boasts Nicholas.

Tapping business It is estimated that in the next five years over 5000 hotels across two and three star categories in India like ibis, Holiday Inn and Ginger will be up and running in Tier I and II markets. Considering this tremendous influx of hotel rooms especially in smaller cities followed by an increasing demand for multi-functional and energy-efficient bathrooms, the growth of the bathroom fittings industry in India is on an upswing. Though the market leader in this segment continues to be Jaquar which presently holds 60 per cent of the market share, there has been many new entrants who over the last few months since

(

THE MAIN FOCUS

their arrival have projected a good growth trajectory. For instance, Delta Faucet Company India, part of the US$ eight billion dollar Masco Group, entered the India market 18 months ago. Since its launch, the company is presently selling its products in 35 showrooms across 17 cities. “We have already bagged more than 25 residential and hospitality projects and are targeting aggressive growth rates over the next few years,” points out Ravi Nindwani, managing director, Delta Faucet Company India.

Showing a similar growth trajectory is Hafele India which launched its sanitary vertical two years ago. “Our foray into the sanitary segment (including bath fittings, kitchen faucets and kitchen sinks) is relatively young and still growing. We know that we have the right product range and this confidence is backed by the level of acceptance we are gaining among our customers. We have only set-up and organised the sanitary product vertical over the last two years but hope to grow in terms of revenue to approximately 12-13 crore by the end of 2014. Of this, we expect to earn almost 10-15 per cent revenue from bath fittings alone and expect this figure to grow in the coming years,” believes Kumar.

“The demand for hygiene products and eco-friendly products and most importantly water saving products will rise” Nirmal Khandelwal, Chairman, FCML Distributors

“We maintain a beautifully designed marble flooring with a special anti-skid coating” Mark Nicholas, Director of Rooms, The Westin Hyderabad Mindspace

Through the looking glass In the coming years, the bathroom fittings industry in India predicts the range of bathroom products to increase steadily with higher product standards. “The demand for hygiene products, eco-friendly products and most importantly, water saving products will rise. Any product designed accordingly has a good market and high-end products will have the biggest market share,” predicts Nirmal Khandelwal, chairman, FCML Distributors.

Adding to the same is Nindwani who believes that there will be a shift from straight line contemporary to soft contemporary bathroom designs.

“Products which are able to offer meaningful innovation to consumers are likely to drive the market. In terms of styling,

“Investments in more efficient energy resources can lead to significant reductions” we expect to see a shift from very straight line contemporary to soft contemporary. And in terms of functionality, much like the developed world, we expect a more responsible sense

of luxury from the premium customer and hence a demand shift from high flow to medium flow showers,” he adds. Also chromotherapy and aromatherapy showers are ex-

pected to catch up for spa and suites along with more shower cubicles in hotels.

Ajay Dhar, Executive Housekeeper, Optus Sarovar Premiere, Gurgaon

FOOD & HOSPITALITY WORLD

29

October 1-15, 2014

EVENT ROUNDUP

Time for the giant leap The 49th annual convention of the Federation of Hotel & Restaurant Associations of India (FHRAI) reaffirmed how the hospitality sector in the country can take advantage of the many opportunities ahead, provided there is the right policy ecosystem

By Sudipta Dev

T

HE 49TH FHRAI Annual Convention held in Jaipur recently reflected the optimism of the hospitality industry following the challenging times of the recent past. The highlight of the convention were the many power packed sessions to go with the theme 'Hospitality & Tourism — The Key to Unlocking India's Tourism Potential'.

“It is imperative that as an industry we should take a giant leap forward. It can catalyse economic development in even remote regions. Our sector requires growth of policy ecosystem both at state and central level,” said Girish Oberoi, chairman, Convention Organising Committee.

Giving the inaugural address SM Shervani, president, FHRAI

reminded that FHRAI is one of the largest hospitality industry associations in the world. Factors that can give a boost to the industry include low cost funding, reducing multiplicity of taxation, implementation of single window system, rationalisation of CRZ norms, strengthening the country's road network along with air and rail connectivity to Tier II and Tier III cities.

The chief guest Vasundhara Raje, chief minister, Government of Rajasthan felt that Rajasthan and tourism are synonymous words. “It is a land of sunshine, happiness and colour.

Tourism is right at the centre of our policy. This sector needs to continuously evolve and we have to be ahead of our times.

We are looking at long term sustainability and focusing on

30 FOOD & HOSPITALITY WORLD October 1-15, 2014

EVENT ROUNDUP

heritage conservation in Bharatpur, Bikaner and now Udaipur. We are going to create living experiences. Amer is going to be our own big experience with living monument and we should be able to role it out in the next two years,” she stated. Rajasthan has announced an ambitious scheme for roads, a PPP programme.

She informed that the state has nine tourism projects this year going over `100 crore. She also mentioned that GITB is returning to Jaipur next year. One of the priorities, according to Raje, is employment generation in the state through tourism.

She asserted that all states should take initiatives to set up more hospitality education institutes. “There is also a huge scope here for fine dining restaurants. There are many beautiful areas which could be given to private players. The hospitality industry can help us in a lot of areas,” she added.

Pointing out that tourism has to grow and contribute to the GDP of the country, RV Deshpande, minister for tourism, Government of Karnataka, mentioned that lack of infrastructure and shortage of skilled manpower are the biggest impediments to the growth of the sector in the country. “I took up tourism a year back and found that there are no good guides, in other countries you find guides speaking in six-seven languages,” stated Deshpande. Karnataka has added 42 beaches and 12 islands for the development of tourism, and he was hopeful that there will be relaxation of CRZ rules which will invite a lot of investment.

Opportunities ahead The keynote speech by Rana Kapoor, MD and CEO, Yes Bank and president, ASSOCHAM highlighted the many areas of opportunity for the hospitality industry. For example, the Delhi –

Mumbai Industrial Corridor (DMIC) is one of the largest investment zones in the world.

“Then Buddhist tourism is the richest tourism in the world, we have to create that connect for high value tourism, and look East for this fantastic opportunity,” he averred.

While graphs show positive trends for the hotel industry, the rates have continued to decline, particularly for the four-star category, the two-star category has witnessed an increase. This information was given by Manav Thadani, MRICS, chairman – APAC, HVS. He listed the top 20 hotel brands in the country by existing inventory. Few months ago India crossed the 100,000 rooms mark in branded category. Active development of supply shows that by 2018, there will be 150,702 branded rooms. “Active development of supply shows that room inventory in Noida will grow by 215 per cent.

All cities apart from Chennai

FOOD & HOSPITALITY WORLD

31

October 1-15, 2014

EVENT ROUNDUP showed increase in market. Goa, Agra and Noida have done reasonably well in terms of RevPar,” said Thadan. There has been an increase in number of independent restaurants in the last few years which have been eating into the share of hotels' F&B. An increasing amount of institutional money is entering this space. Thadani predicted that in the next five years there will be a huge jump, mostly in casual dining space.

An interesting discussion on chef-entrepreneur saw celebrity chef Sanjeev Kapoor, MD, Khana Khazana India, drive the truth home that chefs should have the risk taking ability, and invest with the owner. “If they do not give their 100 per cent to their restaurant they will lose their credibility,” added chef Julia Carmen Desa, Tres Restaurant.

Way forward The CEO's Conclave had leaders of the Indian hospitality industry share their views on the existing constraints and the way ahead for each brand. “We have viewed India as a long term growth story and are proud of how our brands have performed here,” said Rajeev Menon, area VP South Asia, Marriott International. For Taj Hotels, Resorts and Palaces most of the growth will come from the upscale segment. “In room division we see less competition, but in restaurant space we will see more competition because of high quality independent restaurants,” said Jyoti Narang, COO, Taj Hotels, Resorts and Palaces.

Informing that Lemon Tree Hotels is now getting into management contract, Patu Keswani, CMD and CEO said, “We will open 700 rooms in the next 12 months and 1300 in the next 18 months.” Considering the demands of the MICE segment, Keswani pointed out that his properties have also started incorporating MICE facilities.

The restaurant industry in India was `247,680 crore in 2013, projected to grow `408,040 crore by 2018. However, 70 per cent of this is in the unorganised sector. There are many new trends emerging in the industry, and according to Samir Kuckreja, founder and CEO,

Tasanaya Hospitality, these are primarily – emergence of new cuisines, experimentation with new formats / themes / venues, Indian brands going international, health conscious and tech savvy consumers, etc. The sector has witnessed a lot of interest from equity investors and venture capitalists. The sector is also a large source of employment. The major challenge being retaining good people and real estate costs. Giving his views on what retains people, AD Singh, managing director, The Olive Bar and Kitchen said, “I am proud that we managed to give two of our best people the chance to be partners with us.

We helped them open their company and we support them.”

Heritage hotels For the very first time a panel discussion on heritage hotels was held at the FHRAI Annual Convention. Moderated by Rakesh Mathur, director and principal advisor, ZINC Hospitality, the discussion was insightful and gave an indepth view of the travails faced by heritage property owners in the country, and the immense potential of this segment that is yet to be realised. “We are a heritage destination, whether it is an Indian or foreign traveller, it is the heritage of India that has the greatest attraction,” reminded Mathur.

Eco tourism and heritage tourism is globally on an upward trend. Rural tourism is not about homestays but about sharing rural experiences with the guests.

Steve Borgia, CMD, Indeco Leisure Hotels gave the example of a property in a Tanjore village that has transformed the area.

70 per cent of the produce is sourced from around the area, an old age home has been built for the locals, the villagers also work in the property. “In fact 70 per cent of our employees are from the neighbourhood,” he said.

There are today 184 heritage hotels in India., The fact that 80 per cent of the heritage hotels are in rural India, these properties can give employment to the locals. “There are of course challenges. These areas have lack of drainage, power cuts are common, then there are archaic laws

32 FOOD & HOSPITALITY WORLD October 1-15, 2014

of restoration. Heritage hotels are like wells, you keep putting money and don't know where that goes,” stated Ranvir Vikram Singh, general secretary, Indian Heritage Hotels Association.

Abhay Mangaldas, founder and MD, The House of MG Hotel in Ahmedabad gave an interesting presentation on how a heritage hotel can be turned into an advantage by providing customers with unique experiences.

The House of MG has been converted into a live retail experience, where all the products are being made by the local artisans.

The e-commerce site has been extremely successful and has managed to earn good revenue.

Digital challenge Digital and social media is increasingly making its impact in the hospitality sector. It is imperative for a hotel to have clear, crisp content on its website and have a significant mobile strategy. Namrita Sehgal, director-internet marketing, Taj Hotels, Resorts and Palaces, India added, “We are all living in a world of 24X7. Social media is like a conversation that happens. You need to make yourself a part of the networks that are interest based and non transactional. However, don't follow the fad, that is my suggestion.”

According to Nikhil Ganju, country manager – India, TripAdvisor, the recency and volume of reviews, fresher content makes a lot of difference. Hoteliers have to often deal with negative comments, some which they feel might be malicious in content. Ganju clarified that TripAdvisor takes the legitimacy of the content very seriously. “We are improving the filter that determines that any content is false, then people with fraud determination skills check that,” said Ganju, adding that sometimes from the community itself people check and say if there is a false review.

FHRAI had commissioned JLL to come out with a report on hotel management contract trends in India. This is the first time such a study has been done in the country. The report was formally launched during the convention.

SPOTLIGHT

Making space for luxury St Regis, W and Le Meridien – three of Starwood's luxury brands in the City of Angels have interesting stories to tell. Rituparna Chatterjee takes a look at how these three brands are gearing up post the political turmoil in Thailand and their hopes for the future

T

HE 2013–14 Thai political crisis, a period of political instability for the country, heralded a negative growth for the hospitality industry, especially the luxury segment. Its impact clearly visible in the falling demand, decreasing average daily rate (ADR), shifting movement of MICE groups to safer markets, to name a few. Though the curfew was lifted earlier this year and the Tourism Authority of Thailand took several steps to ensure the safety of tourists, the

country's hotels still eyed for large MICE groups which have been bringing in lucrative business for them but was now shifting to other markets. A report

by Horwath HTL Hotel, a global hospitality consulting brand, stated that Bangkok suffered the most significant declines in demand of all Thai markets with demand down almost 30 per cent in Q1. This is a significant number considering that Bangkok boasts of around 72,000 hotel rooms. “There are many luxury hotels in Thailand

and especially in Bangkok and they are exceptionally competitive. Unfortunately due to the political instability and influx of more hotels, many luxury hotels had to lower their ADRs to get businesses into their hotels.

They started competing with the three star market verses the five star market. The three star market was stable but the luxury market was affected,” states Krister Svensson, general manager, St Regis Bangkok adding that their strategy during that period was not to lower their

ADR but maintain it, which in turn impacted their occupancy levels. “95-97 per cent of our guests are international travellers. During the period of November 2013 to June 2014 we had an average occupancy level of 20-30 per cent and even lower, which is less compared to the 70 per cent average occupancy level during a normal given period. Usually during Q1 and Q4, which are the peak seasons for the hotel, the occupancy is around 80-85 per cent.

In between it is 60-70 per cent,”

adds Svensson.

Though in terms of occupancy, W Bangkok didn't face a downturn, but it didn't record the expected growth figures in the MICE segment. “We opened in Dec 2012, we have been ramping up and growing in business year-on-year. We recorded a double digit growth in majority of our traveller segments like leisure but not in the MICE segment. We haven't been able to maximise our potential because of the turmoil,” opines Nick Heath, general manager, W

FOOD & HOSPITALITY WORLD

33

October 1-15, 2014

SPOTLIGHT

Krister Svensson

Martin Wuethrich

Nick Heath

Bangkok pointing out that the desirability of the brand and a shift from traditional to contemporary luxury were reasons for the growth despite the challenges. However, the segment which faced the least impact was the budget hotels. “This is because many domestic travellers were opting for these hotels instead of the luxury ones,” says Svensson.

Attracting MICE Presently, with a stable government coming into Thailand and the election slated to take place next year, the luxury hotel segment is positive about business picking up specially in the corporate and MICE segment.

“Hong Kong is a major market for St Regis Bangkok for leisure

and Singapore and North America for corporate. 80 per cent of our corporate clients are from North America. We hope that bigger MICE groups will return to Thailand by Q2 next year and it is important for us to tap the MICE segment since 20 per cent of our overall business revenue is from this segment,” mentions Svensson. Adding to the same thought is Heath, who is also hopeful of the election next year to regenerate a stable business for the hospitality market since Thailand offers the best value for money in terms of luxury offerings. Tagging in line with these two hotels is Le Meridien Suvarnabhumi Bangkok Golf Resort & Spa, slated to open in November this year, which is primarily focusing to

34 FOOD & HOSPITALITY WORLD October 1-15, 2014

attract the corporate and MICE segment. “We are the closest five star hotel from the international airport. We have 10 meeting rooms and two outdoor venues which can accommodate up to 200 people. We have sports and cultural facilities like an 18 hole golf course. Once into operation we expect to have 25 per cent MICE, 40 per cent corporate and 35 per cent retail and leisure,” mentions Martin Wuethrich, general manager, Le Meridien Suvarnabhumi Bangkok Golf Resort & Spa. Apart from MICE, the Indian wedding segment has also shown growth potential for luxury hotels across the city and hence they are focusing their attention to penetrate further into this segment. “Since I have been

here, St Regis has hosted three Indian weddings. We are looking at tapping this segment and for the same we are going to India every year for sales calls. The India market is not that attracted to the resort setup and still prefer the air conditioned one,” reasons Svensson.

Growth areas According to a 2014 report published by Cushman & Wakefield, Bangkok has a substantial supply of hotels, with more than 61,000 keys as of 2012. Of the total inventory, 51 per cent belongs to the midscale and upper mid-scale segments. The upscale hotels constitute 18 per cent, followed by upper upscale with 16 per cent, luxury with 14 per cent

and the remainder in economy hotels. Speaking about the future supply of hotel rooms in Bangkok, Svensson mentions, “There won't be any hotel openings this and next year. In 2016 many new luxury hotels would be coming up. But the demand is still less. Though the first quarter of 2015 is going to be softer, business in going to pick up by Q2 with MICE groups coming in.” Giving another perspective is Heath who expects a slowdown in traditional room inventory in the coming years.

“Bangkok does not have any space for hotel rooms, it has become saturated. There will be a slowdown in traditional rooms in the next five to seven years,” he predicts.

STRATEGY

A sterling MICE destination Nestled in the Nilgiri hills in Udagamandalam or Ooty as it is popularly known, two of Sterling Resorts' oldest properties Fern Hill and Elk Hill, are creating a new buzz as picturesque MICE hotspots

By Steena Joy

A

S ONE TAKES the road up from Mettupalayam, the closest railhead for Udagamandalam or Ooty in The Nilgiris, the scenic views of the valley below are breathtaking. And if that is not reason enough, the picturesque locations of Fern Hill and Elk Hill properties of Sterling Holiday Resorts (SHRIL) make them ideal hotspots for MICE sojourns.

Elk Hill was the first Sterling resort of SHRIL. The main lobby of the resort has retained an old fireplace complete with the chimney in working condition. The resort is spread over more than four-acres of land and is divided into three blocks, each of which is designed with sloping roofs and terracotta tiles. Elk Hill has a 2800 sq ft conference hall with a capacity to seat 300 in theater-style and also a business centre with mini interview office and boardroom. Activities include sightseeing to Pykara, Mudumalai Wildlife Sanctuary, Dodabetta Peak, Coonoor Hill Station and trekking to Lovedale, Cairn Hill and Dodabetta Peak.

Just a few miles away, the sister property, Fern Hill is equally charming with its sloping roofs and again a touch of terracotta. The property has four MICE venues: Ettines (5500 sq ft; 650 pax theatre style), Wellington (1200 sq ft; 100 pax theatre style) as well as a boardroom which can seat 12 people. There is also an outdoor lawn which can accommodate around 1000 to 1200 guests. In October this year, both the hotels have been booked for a doctors’ conference of 600 people.

Apart from using local ven-

dors for kitchen supplies, Fern Hill has always involved the local community. Akash Gupta, resort manager, says, “We organise theme buffets on the local Badaga cuisine which uses a lot of bean varieties. The Badaga community staple is rice and we also use a local spice powder.”

Commenting on the local dining trends, area executive chef, Aravindan Mahalingam, says, “Fine dining is more in the metros but in recent years things have changed here too.

There are more dining options and Indians are more travelled so even the middle class is open to fine dining.” He adds, “We often get demands for international cuisines. Today people are more aware of international cuisines.”

Ooty has around 70-80 starred hotels. SHRIL's Fern Hill is the largest in terms of rooms. Gupta adds, “The FIT to MICE ratio at present is 40:60 and the ratio of members to FIT is 60:40.”

The resort has six acres of land of which only two acres have been used so far for the villas and the main building.

“The property is designed in such a way that throughout the resort we have small spaces where we can grow vegetable patches for our kitchen. We cultivate beetroot, lettuce, cauliflower, etc. Fern Hill harvests around 2500 kgs of potatoes and 2000 kgs of carrots every three months,” prides Gupta.

He reveals that the resort is planning to start an organic garden as well as vermi composting soon. As part of its ecofriendly policies, on World Environment Day, Fern Hill conducted tree plantation

Ajay Kumar

SHRIL has 21 resorts located in the most scenic of leisure locales in India and are built to command stunning views of the destination FOOD & HOSPITALITY WORLD

35

October 1-15, 2014

STRATEGY

drives and also a free pollution check for guest vehicles.

MICE buzz Speaking about SHRIL's strategy on MICE, Ajay Kumar, national head - hotel sales, SHRIL says, “India is now beginning to come into its own in the MICE sector - both in the domestic market and as a destination (inbound). India currently ranks 27th in MICE market and according to the International Congress & Convention Association (ICCA) statistics, India’s share is pegged at US$ 4.8 billion worldwide. Clearly, the Indian MICE market is growing rapidly and there have been focused efforts to increase its inbound corporate travel.”

He adds, “Given this scenario, hotels and convention centres are witnessing massive expansion programmes to make India into a leading MICE destination and hub. Sterling’s resorts offer complete MICE solutions which include well-equipped conference facilities and guest rooms, banquets, airport transfers and a team of ‘Fun Rangers’ who organise a range of holiday and team building activities. We work directly with corporates and our travel trade partners to offer customised solutions for clients.”

SHRIL has a network of 21 resorts located in the most scenic of leisure locales in India and are built to command stunning views of the destination.

“This fact alone makes each of our resorts the perfect choice for off-site conferences and events,” says Kumar. SHRIL has undertaken a complete renovation and refreshing of both its resorts at Ooty in a phased manner keeping in mind the special needs of guests looking for MICE facilities. Fern Hill will have 184 rooms after the upgradation with 38 Deluxe units.

Both the properties together will have around 310 rooms which can accommodate 1200 guests on double and triple occupancy.

Proximity to each other facilitates MICE as guests can be accommodated in either of the two properties.“We have banquet and conference facilities that can cater to 700 people. Both our resorts in Ooty are set in alluring locations, surrounded on all sides by the ethereal beauty of the Nilgiri Hills and are perfect for MICE visitors,” reiterates Kumar.

Fern Hill is being equipped with a fashion studio in the kids play area where kids can hire costumes and take photos.

There is also internet and leg massage for kids. There are also

36 FOOD & HOSPITALITY WORLD October 1-15, 2014

indoor games as well as music and a DJ. Adventure activities for MICE groups like rappelling, rock climbing and zip lines are being planned and locations for the same are being identified.

This will be outsourced to an event management company.

Though a spa already exists at Fern Hill, it is being upgraded.

The new 1000 sq ft spa will be called Subuthi Spa. In future all properties of SHRIL will house a Subuthi Spa. Interestingly, the resort also has a tea lounge called Tall Tales where twice weekly, there is a 45 minute session on how tea is made.

Describing the company’s future pipeline, Kumar comments, “SHRIL has been actively identifying and investing in developing holiday destinations with great potential. We were the first to enter Munnar at a time when the destination was not on the radar of tourists like it is today.

In fact, our company is widely acknowledged to playing an important role in developing Munnar into an attractive holiday destination. In a similar vein, we have opened resorts in Puri and Karwar and have been actively building those destinations as well. Going forward, we will continue to evaluate our options and will expand our foot print into new destinations as well.”

TECH BYTES

When Envy pays Envy Dine is the newest and coolest restaurant e-menu app that can be used on mobiles or tablets

T

HE ENVY Dine app from IDS Next app enables your restaurant staff to focus on customer service rather than running around on the floor taking orders from diners and taking the KOT to the kitchen. With Envy Dine, your steward can take order and feed it directly into the mobile, while sending out a KOT without moving away from the guest's table. Envy Dine

has been designed to ensure your hotel staff is more attentive to the needs of your diners, enhance efficiency, better manage service, and wow

your guests. This obviously has a positive impact on your revenue too.

The Envy Dine app not only enables the taking of

orders, but takes guest feedback too. “Envy is an intelligent, and user friendly range of solutions that has been developed to increase rev-

The tablet based Envy Dine solution comes equipped with artificial intelligence to ease restaurant operations and enhance guests' dining experience

enue, reduce costs and enhance guest experience for our customers" says Binu Mathews, CEO, IDS Next Business Solutions. He adds, "The tablet based Envy Dine solution comes equipped with artificial intelligence to ease restaurant operations and enhance guests' dining experience."

Envy Dine is a visually rich application, packed with features to recommend the

FOOD & HOSPITALITY WORLD

37

October 1-15, 2014

TECH BYTES

available food and beverage options at the restaurant to guests. It intuitively senses what customers are looking for and directs them to the most requested items in a category. For example, if a guest is looking at meat options, it helps them find meat items they are most likely to enjoy. This is a huge value add to restaurants that constantly endeavour to offer a unique guest experience, while simultaneously opening up new revenue channels.

The artificial intelligence in the Envy Dine application dynamically suggests offers and discounts to diners based on orders, providing intelligent reports and facilitating predictive analysis.

The application allows hotels to up-sell and cross-sell with intelligence and the most interesting feature is that it provides business intelligence and decision support to the management through the interface with the IDS Next ERP system.

How Envy Dine empowers your restaurant Wireless order taking: Using Envy Dine, steward can take orders and send them directly to the kitchen.

This process is error free and saves time. Ultimately, this app allows the steward to spend more time on the floor attending to the guests rather than walking around the restaurant.

Open table/floating guests: This is one of the major highlights of Envy Dine as the app allows the steward to tag guests as tables. For example, if a guest is at the pool or on the dance floor, the steward can tag him or her as table, take and track orders.

Offline sync: Envy Dine allows the steward to take orders from the guest even while the mobile/tablet is outside the wi-fi zone. For example if a guest is at the pool side which is out of internet coverage area, the steward can still take his or her order and the same can

Filters: This feature in Envy Dine helps you to segregate your food items in categories like vegetarian food, non-vegetarian food, kids’ special, chef ’s recommendation and more.

Modifiers: This is another important feature of Envy Dine. Through this, your steward can either open predefined modifiers or new modifiers to make sure that guests’ requirements are taken care of. For example, the steward can set modifier messages like ‘spicy’, ‘less spicy’ and ‘no cheese’, etc.

This enhances your guests’ dining experience.

IDS NEXT CELEBRATES 27 YEARS OF INNOVATION IN HOSPITALITY TECHNOLOGY In 1987,IDS Next began its journey with a vision to transform the hospitality industry by introducing cutting edge software and technology.In the last 27 years,the company has pioneered many path breaking solutions and made this vision a reality.In keeping with its endeavor to develop smart and futuristic software,the company has adopted a new tagline ‘StayAhead’.

business intelligence,” says Mathews.

“IDS Next is still driven by the vision and entrepreneurial essence of our founders Suresh John and Vissal Mathew.This has enabled us to develop a 360 degree approach to a hotel’s technology requirements and deliver an expanding and high quality solution set.

Over the last 27 years,we have fostered a culture of innovation and our incredible bouquet of products range from a comprehensive Hotel ERP to a host of centralised solutions,integration to distribution channels,online reputation management,revenue management and

Mathews adds,“As a company,IDS Next is growing rapidly,we are no longer the typical hotel software provider.Today,we see ourselves as empowering catalyst for our customers to enable enhanced hotel automation, optimised workflows,increased profitability and higher guest satisfaction.This led us to adopt a new tagline ‘Stay Ahead’, in keeping with our growth trajectory.This tagline has a strong promise of things to come not only for our expanding customer base and partners,but for our employees,investors and competitors as well.”

38 FOOD & HOSPITALITY WORLD October 1-15, 2014

be confirmed and the KOT generated when the device accesses the internet later.

Multi-level menu: Envy Dine e-menu app enables restaurants to categorise the menu items under different menu levels. You can feature your food items under Indian, Continental or Oriental and even sub-categorise them into North Indian, South Indian, etc.

Also you have the liberty to create sub-groups like starter, meals and desserts, etc. This helps you to present your food menu to your guests in an effective and appealing manner.

This year,IDS Next also scaled new heights as it grew to 3500 plus clients,and received its first clients in Myanmar,Turkey and Australia.Africa is a growing hospitality market and IDS Next forged important strategic alliances in a number of countries across the continent.

Open items: This feature of Envy Dine helps you to enhance the level of guest service at your restaurant.

Your staff can take orders for items that are not on the menu, but can be prepared out of existing stock. This way, you don’t have to say ‘NO’ to your diner who is looking for a particular item.

Repeat order: This feature helps the steward to repeat the previously ordered items. Most importantly, this option allows the steward to modify the quantity of the food using the ‘Modifiers’ option. Thus it saves time for your staff.

Happy hours: Now promote your restaurant’s happy hour offerings like never before with Envy Dine.

This feature helps you to sell your food and beverages that come under happy hour category at discounted prices in an effective manner to generate more revenue. This helps you to attract more guests and retain their loyalty.

Feedback: Know what your guests have to say about the services offered to them. Envy Dine has the provision to take feedback from guests for the service offered by your stewards. Guests can even give their feedback on food items served to them. Thus, it helps you to know your guests better while enabling you to serve them efficiently next time they visit your restaurant.

CAMPUS NOTES

Nurturing culinary dreams Kolkata headquartered International Institute of Hotel Management has always had a strong focus on grooming young chefs. Prospects of a global career, better salary and eventually the dream of becoming an entrepreneur someday, is encouraging more young people to take up culinary arts professionally. By Sudipta Dev

T

he International Institute of Hotel Management (IIHM) with campuses across many Indian cities and one in Kasem Bundit University (KBU), Bangkok has a strategic focus on not only training and nurturing management trainees but also chefs. Dr Suborno Bose, chairman and chief mentor, IndiSmart Group Worldwide, which owns and runs IIHM, acknowledges that while other institutes focus mostly on management trainees, his institution has equal focus on both streams. "We have seen the market pulse. As far as career path is concerned we see more Indian chefs getting jobs overseas than management trainees. How many Indians are working as general managers outside India? On the other side a lot of foreigners are there in India as GMs. However, if you get to any country around the world you will see Indian chefs cooking not only Indian food but world cuisine,” says Dr Bose, pointing out that on cruise lines, the chefs are 50 per cent Asians, and among them 50 per cent are Indians specially from places like Goa. “So from the employment perspective there are more opportunities on the culinary side than the management side now.

This is very strategic,” asserts Dr Bose.

Aspirational career Though it is common for hospitality industry students to leave the industry, it is rare for a chef to leave the industry. Their skills are related to the industry, though they might change the

sector, for example get into corporate catering, armed forces, school catering, healthcare sector, etc. “If we are focusing on the job sector then this is where they are getting more jobs and money. The starting salary of a chef is `25,000 while that of a management trainee is `12,000,” says Dr Bose.

The institution also trains children from eight to 13 years of age. “We are trying to inculcate that this is also an aspirational career option. They don't have to just think about being an engineer or a doctor. In the hospitality sector the career should not be limited to India, students should aspire for a global career and being a chef is the first step in that direction,” states Dr Bose.

At the IIHM campus in Bangkok where many Indian students go to finish their third year, they get job opportunities in different South East Asian countries, including Malaysia, Singapore and Bangkok.

At IIHM campuses in India during the third year the students practise bulk cooking in the hostel. “They have a big kitchen, so that they know how to cook for 500 people. They practise that on hostel food.

Practice of cooking on such a large scale gives them a lot of dimension,” adds Dr Bose.

A significant trend in recent times has been the advent of women chefs with more and more girls opting to enter hotel kitchens. Dr Bose mentions that there are 25 women executive chefs in India now. “We have seen girl students interested in becoming a pastry chef, then later become an entrepreneur. There are so many venture capitalists ready to in-

Dr Suborno Bose

vest in their business plan.

From supermarkets to hotels and restaurants, this segment is outsourced as it is more expensive to hire a pastry chef.

The opportunities are so many,” he says, reminding that Indian women have always had the natural ability to cook well, which is not always so in other countries like the US. Acknowledging that it is a tough job, Dr Bose points out that good hotels look after their employees well and do not make them work for more than eight hours. “So the girls are coming in. Earlier in Indian kitchens, chefs used to use foul language but because of girls, this has stopped. Girls are in fact having a calming effect in the kitchens.

Our girls can be great chefs,” he states with conviction.

Young chefs from 30 countries are participating in the International Young Chef Olympiad. “India has never hosted this kind of an event before. They are all being accompanied by a chef, either their trainer or chef of their country.

To get a good chef you really need to search. What we are trying to do is to catch them at this level,” informs Dr Bose. The five day event is being held in Kolkata from November 23-28, 2014, by IIHM in partnership with the ministry of tourism, Government of India.

FOOD & HOSPITALITY WORLD

39

October 1-15, 2014

MOVEMENTS Marasa Sarovar Premiere, Tirupati RISHU ROSHAN has been appointed as general manager of Marasa Sarovar Premiere, Tirupati. The hotel is scheduled for launch in October 2014. With over 14 years of experience from around the world, Roshan joins Sarovar Hotels with expertise in operations, food and beverage operations, personnel manage-

Destination Management) and Indian Vacation and Conferences.

Mosaic Hotels, Noida CHEF BISWAJIT ROY has been appointed as executive chef of Mosaic Hotels, Noida. Chef Roy brings with him knowledge in the field of hospitality and his

Rishu Roshan

Chef Biswajit Roy

ment. Prior to joining Sarovar Hotels, Roshan was the operations manager at The Holiday Inn, UK.

expertise and strength in food and beverage production. He is specialised in handling a la carte, buffet and banquet operations.

Shervani Hospitalities

DoubleTree by Hilton, Pune

restaurant / banquets / IRD, etc.

Grand Mercure Bangalore GAURAV SHIVA has been appointed as general manager of Grand Mercure Bangalore.

Shiva has over 17 years of experience in the hotel industry and has been associated with a wide gamut of departments within the hospitality space. He has been associated with the pre-opening of the Grand Mercure hotels in Goa and Bengaluru. Shiva has previously worked in Europe, America and Asia. During his previous appointments he developed and implemented procedures ensuring standards and high commitment to quality.

Novotel Chennai Sipcot MOHAMMED SHOEB has been appointed as general manager of Novotel Chennai Sipcot.

Shoeb has an experience of 25 years in the hospitality industry.

He has a strong background of opening new hotels, operations, sales and marketing and guest relations. Shoeb has worked with brands like Starwood, ITC

Alila Diwa Goa DR ARJITA KUMARI has been appointed as spa manager of Alila Diwa Goa. Dr Kumari brings with her over five years of experience with some of the leading spas in India. She is an expert in Ayurveda having completed her bachelors in Ayurveda, medicine and surgery. Dr Kumari began her career with Ayur Hygeia in Goa as an ayurvedic medical officer.

Prior to joining Alila Diwa Goa, Dr Kumari was a wellness consultant and ayurvedic doctor at HARP Resorts.

been appointed as executive vice president and chief financial officer of Starwood Hotels & Resorts Worldwide effective September 29, 2014. Mangas will be a member of Starwood’s senior leadership team and will report to president and chief executive officer Frits van Paasschen.

Mangas most recently served as executive vice president and chief executive officer of Armstrong Floor Products, a division of Armstrong World Industries.

America, Monaco, Israel, France, Seychelles, Thailand, Indonesia, Sri Lanka, and the Maldives.

DIETMAR KOEGER has been appointed as general manager of NIYAMA, Per AQUUM's modern resort in Maldives. Koeger started his career in hospitality in F&B with Le Méridien Hotels & Resorts, working in Asia including Thailand and Sri Lanka and in a number of island properties in the Maldives and the Seychelles. He returned to the Maldives in 2009 as general manager of Anantara Kihavah Villas, where he spearheaded the opening and ongoing operation of one of Anantara’s flagship resorts.

Fairmont Nanjing, China Manoj Mathpal

Dev Thakur

Mohammed Shoeb

MANOJ MATHPAL has been appointed as general manager sales and marketing of Shervani Hospitalities. Mathpal comes with an experience of 10 years in the travel and hospitality industry. He served as deputy general manager- sales and marketing at Country Inn Hotels & Resorts prior to joining Shervani Hospitalities. He started his career with Alpcord Network, after which he worked with Yatra.com, SITA Travels (Kuoni

DEV THAKUR has been appointed as food and beverage manager of DoubleTree by Hilton, Pune. Thakur started his career with Marriott Hyderabad, almost a decade ago. Subsequently, he worked for Leela, Hyatt, Moevenpick in different managerial positions. Prior to this he was also associated with Ananda in the Himalayas. He has worked in resort and city hotels in all food and beverage areas like all day dining / speciality

WelcomGroup, Four Points by Sheraton and InterContinental to name a few. Shoeb joined the Accor family in 2010 to launch the Novotel Visakhapatnam Varun Beach.

40 FOOD & HOSPITALITY WORLD October 1-15, 2014

INTERNATIONAL

Starwood Hotels & Resorts Worldwide THOMAS B MANGAS has

Thomas B Mangas

Per AQUUM MARC GUSSING has been appointed as general manager of Huvafen Fushi, a Maldivian retreat of Per AQUUM. Gussing has previously held the role of director of operations at Huvafen Fushi in 2005. Prior to and post completing his schooling in hotel management in Switzerland, Gussing's career has taken him across Switzerland, United Kingdom, United States of

GRAHAM HEWITT has been appointed as general manager of Fairmont Nanjing, China. He formerly held the same position at Sheraton Nanjing Hotel & Tower from 2011. Hewitt brings with him more than 25 years of hospitality experience in areas of finance and hotel operations across Asia Pacific. He started his career in the industry in 1989 as director of finance at the Sheraton Hotel Group. Since then, he has worked at St Regis Beijing, Le Meridien Angkor, Royal Orchid Sheraton and Sheraton Wenzhou in a variety of roles.

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

October 1-15, 2014 41

FOOD & HOSPITALITY WORLD

42 October 1-15, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

October 1-15, 2014 43

FOOD & HOSPITALITY WORLD

44 October 1-15, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

October 1-15, 2014 45

FOOD & HOSPITALITY WORLD

46 October 1-15, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

October 1-15, 2014 47

FOOD & HOSPITALITY WORLD

48 October 1-15, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

October 1-15, 2014 49

FOOD & HOSPITALITY WORLD

50 October 1-15, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

October 1-15, 2014 51

FOOD & HOSPITALITY WORLD

52 October 1-15, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

To Advertise in

Business Avenues Please Contact: ■

Mumbai: Rajan Nair - 09821076065 Dattaram - 09821580849 ■

■

■

Delhi Associate : Dinesh - 09810264368

Chennai & Hyderabad : Shukla : 09849297724 ■

Bangalore: Sreejit : 08867574257 ■

FOOD & HOSPITALITY WORLD

Delhi: Pranshu - 09810841431

Kolkata: Ajanta - 09831182580

October 1-15, 2014 53

FOOD & HOSPITALITY WORLD

54 October 1-15, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

October 1-15, 2014 55

FOOD & HOSPITALITY WORLD

56 October 1-15, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

weekend

Scene and heard

With Marcellus Baptista

On a vodka high

Philippe Guerin, Catherine Oden and Sanjeev Lamba at 'The Hundred-Foot Journey' party at Aqaba

French frolic IT WAS CELEBRATION TIME at Aqaba at the soiree presented by Atout France, Air France, Reliance Entertainment and Midi-Pyrenees Tourist Board to promote the popular film ‘The Hundred-Foot Journey.’

Announced was the lucky winner of an ongoing contest organised by Atout France, Reliance Entertainment, Air France, the Midi Pyrenees Tourist Board and Hyatt Regency CDG who bags a dream trip for two to the Midi Pyrenees region and a chance to create his own hundredfoot journey. Gastronomy being the central theme of the movie, it was time for a culinary demonstration by chef Michael Swamy, alumni of Le Cordon Bleu. Present at this cheerful party were Philippe Guerin, chairman, Midi Pyrenees Regional Tourist Board, French Consul General Jean Raphael Petyregnet, Reliance Entertainment CEO Sanjeev Lamba and Catherine Oden, director, Atout France.

PEOPLE WERE high on vodka at the Aspri Spirits-Stoli night at Lagerbay to welcome Meagan Sacher, global brand ambassador, Stolichnaya. You learnt that Meagan has enjoyed various hospitality positions across bars, restaurants, hotels and nightclubs, including at The Living Room at W Hotel South Beach, one of Miami’s leading mixology bars. She is involved in new flavour launches, building the Elit by Stolichnaya brand and busy spreading the Stoli message of being the original vodka. At Lagerbay she was seen at the bar, crafting cocktails like Stoli Gimlet, Stoli Filthy Dirty Martini, Stoli Bloody Mary, Stoli Big O, Some Like it Hot, Cucumber Apple Cobbler and Masala Chai Martini, just right for the Mumbai monsoon.

Rebecca Maria Vaz and Ashwin Mushran at the Latino party at Tijuana Iguana

Latino groove

Meagan Sacher at the Stolichnaya night at Lagerbay

FUN AND FROLIC FILLED the air at Tijuana Iguana at the launch of SOLÉ (Stars of Latin Entertainment). Salsa promoter and owner of Constellation Chaiti Narula was there to warmly welcome the many guests and to promote the initiative to promote talent within salsa, bachata, merengue, souk and other Latin dances. Celebrity DJ Ashwin Mushran among a few more was seen spinning music and dancing on the floor. It was time to listen to the catchy Latino beats and enjoy the wines, shots and cocktails besides a choice of hors d’oeuvres. Tijuana Iguana restaurant and bar partner Pooja Anita Dadlani among others was present.

Match-winning wines

Vijay Amritraj and guests at the launch of the Vijay Amritraj Reserve Collection at The Leela

THE CHEER WAS ON AS GROVER ZAMPA Vineyards launched the Vijay Amritraj Reserve Collection of white and red wines at The Leela. Branded after one of the world’s legendary tennis players, the launch saw the presence of Kapil Grover, chairman, Grover Zampa Vineyards and Sumedh Mandla, CEO Grover Zampa Vineyards. It was time for some scrumptious hors d’oeuvres and fine wines from the Grover stable amidst a stylish and sophisticated ambience at 059, the beautiful banquet space at The Leela. The talk was that as inspiring as the man himself, the wine is imitable in its diversity yet smooth to the palate. It is as gracefully well-rounded to deliver a rich experience of Indian terroir. Word has it that Grover Zampa Vineyards and Vijay Amritraj collaborated on this project for over two years. Guests gushed over the red reserve, a blend of Cabernet Sauvignon, Shiraz and Viognier and the white reserve, a barrel fermented and barrique aged Viognier.

FOOD & HOSPITALITY WORLD

57

October 1-15, 2014

weekend

E V E N T S

DEBUT APPEARANCE L-R: Andrew Taylor, director of acquisitions and develPIZZA BY A SLICE L- R: J David Karam, CEO and chairman, Board of Sbarro LLC; Akhil Puri, CEO, Sbarro India; Suresh Talreja, MD, Sbarro India; Naresh Worlikar and Aurélien Orphanides at the launch of Sbarro outlet at Huda City Centre Metro Station, Gurgaon in association with Jyoti International Foods

LENDING SUPPORT Centre L-R: Dr Shiraz Gidwani, chief executive, Iktara World; Princess Esra of the Asaf Jah dynasty in Hyderabad, Mahesh Bhatt, Indian film director, producer and screenwriter and Girish Sehgal, general manager, Taj Falaknuma Palace along with the Taj Falaknuma Palace team celebrated the Rice Bucket Challenge hosted by Taj Falaknuma Palace in association with Sapna Iktara Foundation

TRADITIONAL TOUCH Sachin Tendulkar, former Indian cricketer, received a traditional welcome at The Taj Mahal Hotel, New Delhi

58 FOOD & HOSPITALITY WORLD October 1-15, 2014

opment, Starwood Hotels & Resorts, Pacific Region; Sean Hunt, regional vice president, Starwood Hotels & Resorts, Pacific Region; John Lin, group director, Shayher Group; Stephen Ho, president, Starwood Hotels & Resorts, Asia Pacific; Peter Sia, general manager, Shayher Group; and Steven Yu, executive assistant to board of management, Shayher Group at the signing ceremony to mark the debut of W Hotels brand in Brisbane scheduled to open in 2018

INDIA CONNECTION The Taj Mahal Hotel, New Delhi in association with Rupa Publications launched the book – ‘Indians at Herod's Gate - A Jerusalem Tale’ authored by Navtej Sarna over a reception party

MIXING SPIRITS Meagan Sacher, global brand ambassador, Stolichnaya created special Stoli cocktails as part of a promotional event of Stolichnaya organised by Aspri Spirits at Lagerbay, Mumbai

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.