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EDITOR’S NOTE

The 24th milestone

T

he food and hospitality trade show that matters to serious hospitality professionals is just around the corner. The 24th edition of Food Hospitality World is all set to open doors in Mumbai from January 22-24, 2015 at MMRDA grounds in Bandra Kurla Complex. The show has already received a tremendous response and delegate registration. New players, both from the national and international markets, have signed up to be a part of the Mumbai experience across products - from crockery and cutlery to kitchen equipments and are gearing up to display their offerings to the delegates and buyers. Further, the Culinary Forum of Goa has also extended support to the ninth edition of the Great Indian Culinary Challenge (GICC), which is a part of Food Hospitality World (FHW) exhibition. This year the GICC is set to witness participation from around 200 chefs working with various leading hotels and hotel management institutes. In the knowledge space be ready for some thought provoking conversations at the Hospitality Think Tank: The GM's Conclave, a panel discussion to be held on the topic of Effective People Management in the hospitality sector. This discussion will witness participation from general managers of leading hotels across Mumbai who will share their insights on mentoring, team building, manpower shortage, skill development to name a few. The second panel dis-

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

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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

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“New players both from the national and international markets have signed up to be a part of the Mumbai experience across products- from crockery and cutlery to kitchen equipments”

cussion 'Hospitality Knowledge Exchange: Serving up in Style' will cover emerging trends in cutlery, crockery, food presentation, tableware, etc. This discussion will have a mix of restauranteurs, a chef and a few vendors on the panel. The final panel discussion, The Power of Purchase, will be a knowledge initiative focused on trends in purchase; what hotels want; best practices; guide to working with purchase teams of hotels in India. The other show highlight will be the fourth season of the Cornitos Food Bloggers Contest powered by the Food Bloggers Association of India. The contest will be judged by celebrated chefs, where contestants will be challenged to showcase innovative preparations, toppings and decorations with Cornitos . FHW has already recorded a participation from over 15 countries namely - Italy, Germany, Spain, Malaysia, Tunisia, South Africa, Iran, Sri Lanka, China, United Arab Emirates and others. The FHW Mumbai VIP Buyer Programme 2015, launched in September, has been greatly appreciated by confirmed participants; supporting exhibitors with quality business promotions and networking with their wish-list of prospective, potential buyers.

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.6 DECEMBER 1-15, 2014

Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Senior Associate Editor Sudipta Dev

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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

WELL (NESS) EQUIPPED A GLOBALLY ACCEPTED AND WELL EQUIPPED SPA IS THE NEED OF THE HOUR

INTERIORS & DESIGN

ASWEETDEAL With the festive season around the corner,we take a lookat howhotels,cafes and chocolatiers are tempting Indian tastebuds byreinventing that eternal sinful indulgence – chocolate! (22-34) P16: PRODUCT TRACKER Borosil

P17: NEW KIDS ON THE BLOCK Harry’s, Mumbai

MARKETS

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MAKING A STATEMENT FURNITURE DESIGNING FOR HOTELS

EDGE

PARLE FORAYS INTO HEALTH BISCUIT CATEGORY

P42: LIFE Celebrating 20 years in India: AHLEI

P44: MOVEMENTS Absolute Hotel Services India

P60: WEEKEND Scene and heard by Marcellus Baptista

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HRAWI TO MEET CM WITH SEVEN KEY HOSPITALITY ISSUES

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SPAIN PUSHES OLIVE IMPORTS INTO INDIA

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WHY INDIAN HOTELS ARE NOT RIDING THE CLOUD THE REASONS WHY HOTELS IN INDIA ARE HESITANT TO ADOPT CLOUD BASED PMS

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

Premier Inn opts for management contract model for expansion Plans to launch four properties in India Kahini Chakraborty Mumbai

UK-BASED PREMIER INN is going to open four hotels in India by 2016-17, as part of its larger expansion focus plans for the three regions- India, South East Asia and GCC markets. By the first quarter of 2015, the company will be opening two properties in Chennai (total of 171 rooms) and a 130 room inventory Goa property. The 350 rooms Premier Inn Mumbai Worli property is scheduled to open in 2018, which is under management contract and is developed by the Kamala Group.

David Vely

The properties scheduled to open in Goa and one Chennai are owned by Premier Inn, while the second property in Chennai and

first one in Mumbai is through management contracts. Apart from these projects, the group is also eyeing other cities in India like Hyderabad, Lucknow, Ahmedabad and Dwarka. Presently Premier Inn operates the following hotels in India; Premier Inn Bangalore Whitefield; Premier Inn New Delhi Shalimar Bagh; and Premier Inn Pune Kharadi. The group plans to have around 50 hotels in India, Southeast Asia and Middle East by 2018. Premier Inn currently operates over 670 hotels globally including five hotels in the Middle East and three in India. Speaking to Food & Hospi-

tality World, David Vely, senior vice president development, Middle East, Africa and South Asia, Premier Inn said, “We have aggressive pan India expansion plans. We are looking at penetrating into micro markets of Tier I, Tier II and III cities. To develop greenfield projects for our expansion we will look at selected investment of own capital or adopt the third party management contract model. We will build substantial scale in three regions - India, South East Asia and GCC markets via 'asset right' business model, building on UK's brand strength to deliver the core elements of Premier Inn.” He further added,

“Our international objective is to reach 5661 rooms by 2016-17 through 31 properties in eight countries. These are supported by an internal business plan.” The expansion plans will see the group managing around 10,000 new rooms by 2018 in the GCC countries, India, Indonesia, Malaysia, Singapore, Thailand and the Middle East across key cities including Mumbai, Chennai, Goa (India), Bali, Bogor, Jakarta, Makassar, Surabaya and Yogjakarta (Indonesia), Bangkok (Thailand), Dubai and Sharjah (UAE) , Muscat (Oman), Doha (Qatar) and Jeddah (Saudi Arabia).

The heart of Bundeli hospitality Amar Mahal in Orchha transforms tourism in the medieval town Sudipta Dev Mumbai LOCATED NEAR the bank of river Betwa in Orchha, Madhya Pradesh, Amar Mahal is a property that has in the last one decade of its existence attracted a significant number of inbound tourists, created awareness of the remote destination and has also established itself as a prestigious property for film shootings. “We started in the year 2003. The main purpose was to enhance the tourism of the place. Initially we found it very difficult as we are located in a small remote area, but soon we started getting excellent results. The destina-

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tion has now picked up well in terms of tourism,” said Nitendra Singh Rathore, director, Amar Mahal. He pointed out that almost 90 per cent of the guests in the property are inbound tourists. The domestic visitors are primarily from NCR and Mumbai. Built like a traditional Rajput palace of Bundelhand, Amar Mahal is a 53 rooms property, with three categories of rooms. Not surprisingly, it is the premier property in the region. “We are lucky to get word of mouth publicity for the property and Orchha as well. Social media has played an important role in terms of marketing,” stated Rathore. He acknowledged that initially tourists

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came for the property but with time as the awareness of the destination increased, they have been coming to discover

the many attractions of Orchha. “It is one of those destinations that has a rich cultural legacy, pilgrimage and adven-

ture as well. We are doing river rafting activities. For pilgrimage Orchha has the only temple where Lord Rama is treated as the king of the place. As a historical location there are so many forts and palace,” added Rathore. The property has also been the location for a number of film shootings and has hosted many well known film stars. Veteran director Mani Ratnam's film 'Ravana' was shot in the property and Orchha. It was also the location for Hollywood movie 'Singularity' starring Josh Hartnett. “Even the Aamsutra Slice ad was shot at the destination and Katrina Kaif stayed with us,” mentioned Rathore.


MARKETS

PizzaExpress forays into Delhi NCR Archana Sharma New Delhi PIZZAEXPRESS recently forayed into Delhi NCR with its first outlet at Ambience Mall, Vasant Kunj, New Delhi. The brand presently has six outlets in Mumbai and Thane. Established in 1965 in London, PizzaExpress operates over 500 restaurants around the world in 14 different countries. The first outlet was launched in India in 2012, at Colaba in Mumbai, in partnership with Gourmet Investments, a company promoted by the Bharti Family Office. They are now planning to open another outlet in Gurgaon. Gourmet holds the exclusive master franchise rights for the PizzaExpress brand for India and South Asia including Nepal, Bangladesh, Sri Lanka, Bhutan and Maldives. Talking about the launch, Sanjay Nandrajog, CEO, Atrium Restaurants India, which manages PizzaExpress in India, stated, “Our consumer research has shown that Delhi’s customers are looking for something new and unique in the casual dining sector as well as the Italian restaurant space, something that PizzaExpress could readily offer.” Atrium Restaurants India is a subsidiary of Gourmet Investments and a licensee of PizzaExpress. Believing in serving authentic Italian pizza, Nandrajog said, “There is a vast difference between the 'Americanised pizzas' that are served by other brands here and the pizzas at PizzaExpress. However, based on our customer research and feedback, we have introduced certain food items to our menu to cater to the local tastes while retaining our authentic Italian focus like Apollo Pizza with tandoori chicken and Melanzane Piccante with Aubergines. PizzaExpress, UK is fully committed to helping us build the best western casual dining brand in India.”

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MARKETS

Parle forays into health biscuit category Eyes market share of 30-35% in high-end biscuit category Rituparna Chatterjee Mumbai INDIA-BASED BISCUIT and confectionary manufacturing company, Parle Products has forayed into the health biscuit category with the 'Simply Good' range of cookies, available in three varieties – Classic Digestive, Honey and Oats and Apple and Cinnamon. The range, which is presently being rolled out across the entire distribution network of the company, will be available for both retail and institutional sales. The latest offering targets the health conscious urban India. There are also

Mayank Shah

plans to expand this range next year with new flavours. This is part of the company's

strategy to strengthen its market position in the Indian biscuit industry (pegged at `24,000 crore) by entering the health biscuit segment which is presently dominated by its competitor Britannia with 5560 per cent market share followed by ITC (six-seven per cent), Horlicks (three per cent) and others. In the biscuit industry, the company presently has a market share of 32 per cent (in terms of value) and 38 per cent (in terms of volume). Elaborating more on this expansion, Mayank Shah, deputy marketing manager, Parle Products, stated, “Unless a particular product seg-

ment is lucrative for a national player like us, we will not enter this market. However, we entered this market since the health biscuit segment has reached an inflection point and will soon be touching `500 crore (twothree per cent of the biscuit industry). This will grow further in the future with more people becoming health-conscious and that is the reason why large companies are entering this segment.” He added that, “We are looking at 15-20 per cent growth in the first year mainly through modern trade as this is an evolved category. The present contribution of modern

trade is eight-10 per cent of the total biscuit sales. Presently, the health biscuit category is growing at a rate of 20-25 per cent year-onyear.” The company, which has a market share of 25 per cent in the high-end biscuit category has plans to increase it to 3035 per cent and will be focusing on consolidating all its brands under this category before further expanding. The high-end biscuit category is presently pegged at `60007000 crore (25 per cent market share in terms of value and 15 per cent in terms of volume) of the total biscuit industry.

Seven Seas to open `500 crore hotel in Delhi Rituparna Chatterjee Mumbai SEVEN SEAS HOSPITALITY, a Delhi-based catering and banqueting company, will be foraying into the hospitality business by opening a five-star 100room property 'Hotel Seven Seas' in Rohini in North West Delhi. The project which will cost `500 crore on completion will be spread over two acres and is expected to be operational by March 2015. The property is being developed with a major focus to tap the wedding, corporate and MICE segment and will offer 12 banquet halls with a capacity to host 60007000 guests. The project has been funded through internal

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accruals, bank and private loans. Speaking more on this project, Ramesh Dang, chief managing director, Seven Seas Hospitality stated, “We decided to focus on having a strong banqueting facility in this hotel since presently most hotels in India despite having state-ofthe-art banqueting facilities do not serve a wide variety of food and the quality is also not up to the desired standard. We will focus on all these aspects and the hotel will be company run since we have the necessary expertise in this area.” The property will boast of two nightclubs, a shopping complex of 6000 sq feet, an all-day dining multi cuisine restaurant and a specialty restaurant cum

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Ramesh Dang

bar. Other facilities will include a health club, steam, sauna, jacuzzi and swimming pool. The group is also exploring the possibility of opening another hotel,

post the completion of this ambitious project, in Gurgaon by 2016. However, this is still under planning stage. Started in 1995, Seven Seas

Hospitality owns and operates four banquet halls in Delhi and has been recording an annual growth of 20-30 per cent yearon-year.


MARKETS

Country Club India is now Country Club Hospitality & Holidays Kahini Chakraborty Mumbai WITH AN aim to reflect the evolution and growth in business, Country Club India has rebranded itself as Country Club Hospitality & Holidays. The company presently operates in different verticals such as holiday clubbing, events and fitness centres. Speaking to Food & Hospitality World on this rebranding exercise, Siddharth Reddy, joint managing director and CEO, Country Club India said, “We are a multinational

company and over the years we have ventured into various verticals, hence we felt that in order to position the brand as a onestop-shop solution and create brand value recall it is important to undergo a rebranding exercise.” Presently the company has 55 hotels in 40 cities and 10 countries. “Seeing the potential growth in the Indian hospitality sector, we have made investments into buying properties. The company could look at establishing its presence in the north east region of India. The

company until now has spent `1000 crore on acquiring properties. Having said that, we will be selective in acquiring hotels, but for now the focus is on our rebranding exercise.” The company has tie-ups with 40 properties and has about 3.5 lakh membership base. Furthermore, the company has 50 lakh sq ft of land banks as part of its portfolio. It is an asset rich company and plans to reduce its debt through sale/joint ventures of non-core assets or any other means available to the company.

Schneider launches Smart Panel in India Archana Sharma New Delhi SCHNEIDER ELECTRIC India, a global specialist in energy management, recently launched smart panels, an energy management solution for sustainable energy savings in buildings, across 11 cities in India. “Based upon Schneider Electric’s energy management principle of ‘measure, connect and save’, the smart panels are simple-to-deploy plug and play solution contributing towards addressing the urgent need to curb energy costs and meet norms for green buildings,” stated Kshitij Batra, director, marketing, partner projects business, Schneider

Electric India. This energy management solution was launched in Italy, Russia, Mexico, China, UK and Australia apart from India. “This technology will help in network management, asset management and energy management across all establishments as it is an extremely customised and innovative offering,” he added. Presently, this application can be operated from smart phones and tablets, though mobile applications for enhanced usage are also being developed for Android and IOS. Elaborating on the need for this technology in India, Batra stated, “In recent months, power blackouts have occurred frequently in many parts of this

country and with buildings accounting for almost 40 per cent of energy use in most countries, there is immense potential for improvement in their energy efficiency. Apart from assisting to meet regulatory compliance, the owners and occupants of buildings will benefit from long-term energy and financial savings through these smart panels.” Batra believes that smart panels will revolutionise the earlier low-voltage switchboards technology as they are embedded with metering, control, and communication capabilities. “Smart panel will give an advantage by giving a clear understanding of the building’s energy consumption by zone,” he stated.

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MARKETS

Spain pushes olive imports into India Archana Sharma New Delhi

Belgium launches fresh fruit products in India Rituparna Chatterjee Mumbai YUPAA GROUP of Companies, an Indian-based grower, packer, importer and distributor of fresh fruit products and Belgian Fruit Valley (BFV), Belgium's largest cooperative for fruit growers, recently launched two of Belgium's fresh fruit products in the India market, namely, Jolly Red Apples and Conference Pears. This is part of BFV's initiative to enter new markets like China, India and Africa after having established their presence in the European Union. Jolly Red Apples and Conference Pears, will be available at an introductory price of `160 to `180 per kg and will be sold in retail and institutional sectors through the entire distribution network of Yupaa Group of Companies starting with metro cities and then Tier II and III cities. These fresh fruit products will be sold under the brand name of Truval. “We will bring in significant quantities of these fruits and distribute them across various cities to create awareness and will then gradually build up the volume when a regular demand is created,” stated Parth A Karvat, director, Yupaa Group of

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Companies. Speaking on their marketing strategies for these fresh fruit products in the India market, Marc Evrard, business development manager, BFV, stated, “We will be working closely with our B2B and B2C customers. We will organise extensive tasting sessions, create brand awareness through advertising, etc. Based on how the marketing goes, we will accordingly export the required quantities. However, we could export a few hundred containers on a yearly basis.” When asked about their strategies to tackle local competition, Evrard stated, “We will face competition with the onset of the mango season. Hence, the main bulk of exports will be between October to April though Jolly Red Apples and Conference Pears are available 10 months a year. If we can build up the demand gradually, then over the coming years we can expect a growth anywhere between five and 10 per cent.” Presently, Belgium produces 250,000 tonnes of apples and pears and 85 per cent of this is exported to major European countries, Russia, North and West Africa, the Middle East, North America, Malaysia, Singapore, Indonesia, China, Hong Kong.

WITH A VIEW to boost olive imports in the India market, EXTENDA, the trade promotion agency of Andalusia, Spain, recently launched its first marketing campaign in Gurgaon, 'ONLY OLIVES FROM SPAIN: MAKE FOOD YUMMY EVERYDAY!'. EXTENDA, was seen at the event representing several Spanish producers, processors and distributors of table olives. Elaborating on the marketing campaign, Christian Gross, director, agrifood and edible products department, EXTENDA, stated, “This is the first year that we have under-

ket in terms of value, importing about 1.5 million euros of olives, but Spanish olives already account for over 80 per cent of the olive imports in India. Therefore India is one of major markets apart from the US, Russia, France, UK and Poland, where they have already been conducting such campaigns for almost a decade. “All the stores will have almost 90 per cent of olives from Spain and we have trained the staff to explain the product further to the customers, as we believe that even though new products are hard to sell here, our product will sit well with the tastes and preferences of the Indian consumer, especially due to the nutritional value attached to olives,”

India still remains a small market in terms of value, importing about 1.5 million euros of olives, but Spanish olives already account for over 80 per cent of the olive imports in India. This campaign will be promoted pan India in eight cities taken a campaign of this scale in India. We are one of the largest producers of olives in the world and since India is becoming a major market for everyone, we want to push our product to every household.” This campaign will be promoted pan India, across 10 supermarkets in eight cities during November and December. India still remains a small mar-

stated, Carolina Gimeno, head, FMCG and services division, InQuve. The ambassador for the event, Chef Sabyasachi Gorai, hosted a live cooking show at the event during the inaugural ceremony, showcasing effective and efficient ways to create recipes with olives and informing the guests about the different varieties.


MARKETS

Monsoon Winds Enterprises to organise wine and food weekend Rituparna Chatterjee Mumbai MONSOON WINDS Enterprises, organisers of the Bandra Wine Festival in Mumbai, has plans to host 'Monsoon Winds Wine and Food Weekend' wherein wine tasting sessions will be organised over weekends across several restaurants starting this December onwards with Pune. The event, which will be funded through internal accruals, is aimed at attracting wine enthusiasts. Elaborating on this, B Shankaranarayan, managing director, Monsoon Winds Enterprises stated, “We will start with a Pune-based restaurant called 96K serving Maratha food. We will pair wine with Maratha food and will serve small-bite foods, wherein for each we will charge `20. We will also serve a selection of cheese and this will be for the wine curious. Every weekend we will organise this at new restaurants. For instance, we will conduct this in 30 restaurants simultaneously across the same neighbourhood. We will have this every month. This is my grand vision.” The company also organises the Bandra Wine Festival every year, which recently concluded its fifth edition. The festival which started in 2007 with 10 wineries and 350 visitors, presently hosts 16 wineries (Charosa, Reveilo, Oakwood, Pause, Grover Zampa, Silk Route, Chateau d’Ori, Riona, and Fusion to name a few) and has witnessed a turnout of around 2000-2500 visitors this year. The company aims to take the visitor arrivals to 5,000 next year. “We want to spread it more. If you go to Melbourne and San Diego, they will have one centralised festival along with a few running concurrently in restaurants. In the sixth edition we will have for the first time a specific time period allocated for the trade industry to taste these wines” he said.

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BAKERY FOCUS

A MARKETING INITIATIVE

Puratos introduces Carat RTU Ganache Hazelnut Puratos Hazelnut Ganache is made from the finest compound chocolate and nuts with Belgium and Turkish expertise

C

hocolate is the preferred dessert of choice for millions across the world and this holds true for India too. Having just quality chocolate is not the answer to the consumers’ quest for that 'being different' something that stands out. The challenge is not in just standing out amongst your peers but shining, of catching elusive trends early, of being a trend setter rather than a follower. Having a finger on the pulse of the market across 100 countries, Puratos is uniquely positioned to offer customers in India, world trends that blend that elusive something with world class products backed by cutting edge technology. The option that allows customers the freedom to innovate and provide consumers with an exclusive elusive something that makes them return time after time. The latest offering is the Carat Ready to Use (RTU) Ganache Hazelnut. This easy to use Ganache is made from the finest compound choco-

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late and nuts with Belgium and Turkish expertise, that shine while adding a distinct hazelnut flavour. With a careful selection of finest roasted hazelnut and cocoa ingredients, the Carat RTU Ganache Hazelnut delivers a rich and long lasting taste. Easily used in layer cakes and praline, the Carat RTU Hazelnut Ganache also adds the special something to mousse cakes, cream cakes, choux pastry, donuts, brownies and pies, while increasing the shelf life of the product. Ganache now no longer adorns only cakes and pastries, but finds place in various application too. Tarts have traditionally always shone under chocolate ganaches, now cake pops too come bathed in chocolate. Chocolate finds its place anywhere where there is a dessert. The Carat RTU Ganache Hazelnut will similarly find a million innovative uses where just chocolate fails to add sparkle to your creation.

Carat RTU Ganache Hazelnut Ready to use ganache with the best of Belgian and Turkish exptrtise

The ready to use Carat RTU Ganache Hazelnut is made from high quality compound chocolate and hazelnut paste. Surprise your customer with mesmerising roasted hazelnut truffle on your recipes With a careful selection of finest roasted hazelnut and cocoa ingredients the Carat RTU Ganache Hazelnut delivers a rich and long lasting taste DELIVERS YOU.. • Great in taste and rich in nutty flavour • Ready to use & easy to store

• Can be used in different types of applications • Long shelf life

Puratos Food Ingredients India Pvt. Ltd. D-222/48 & 49, TTC Industrial Area, MIDC Shirwane, Navi Mumbai-400 706, Maharashtra (INDIA) Phone: 022 61240808, Email: info@puratosindia.com, Website: www.puratos.in


MARKETS

HRAWI to meet new CM Shrem Hotels with seven key issues to add serviced of hospitality sector apartments FHW Staff Mumbai THE HOSPITALITY sector, which is going through one of its worst ever economic downswings, is hoping for a reversal of trends with the formation of the new Government in Maharashtra. It is expecting the introduction of rational policies and stronger infrastructure creation that will go on to boost the tourism and hospitality industry in the state. Bharat Malkani, president, Hotel & Restaurant Association of Western India (HRAWI), said, “As soon as the government settles in, we will be meeting the chief minister and the tourism minister with vision for the hospitality industry. In the last 25 years every successive government has regularly raised taxes, introduced new taxes and increased procedural requirements. In return, the industry has suffered. Our request from the new government is that the tax structure and policies be rationalised; otherwise, the hospitality sector which is bleeding badly, will bleed to death.” The association has identified seven key issues that it would take up with the chief minister on behalf of the hotel industry. The issues include single window clearance for licenses; eliminating duplication of certificates that need to be taken from Food Safety & Standards Authority of India (FSSAI) and local bodies, municipality and municipal corporations; rationalisation of room rates by increasing hotel rooms; developing Swachh

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Bharat Malkani

For every four nights a tourist stays in Mumbai, he pays one additional night stay in taxes alone Bharat and sewage treatment policies for cities and towns; skill development through the ‘Hunnar Se Rozgar’ programme and apprentice harmonisation; rationalisation of entertainment tax and the capital value tax system. Talking about the industry’s existing scenario Malkani said, “Currently, all kind of direct and indirect taxes are levied on the hospitality industry. Some of the taxes like (entertainment tax and luxury

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tax) amount to duplication and some like the new property tax valuation system are irrational. For every four nights a tourist stays in Mumbai, he pays one additional night stay in taxes alone. This makes staying in Mumbai prohibitive for tourists and they use the city merely as a transit point instead of as a tourist destination like most other cities in the world.” Another challenge the industry has been facing is that new laws are not replacing existing ones, but duplicating them. Post introduction of the FSSAI Act, it became obligatory on all Food Business Operators (FBOs) to acquire license under this Act. “But this did not trickle down to the local bodies and municipalities. FBOs now need licenses from both the health departments and under the FSSAI Act, which amounts to duplication. While we have been appealing to the government to provide guidelines to the local bodies on the FSSAI Act, the nature of the problem reemphasises the need for single window clearance for hotels,” elaborated Malkani. “The hospitality industry is the highest creator of jobs, is the highest tax generating source, one of the highest foreign exchange earners and one whose growth trajectory can outpace the growth of several other industries put together. With a little bit of vision and support from the government, this industry can easily increase its contribution to the GDP and play a much bigger role in its progress,” concluded Malkani.

into portfolio Kahini Chakraborty Mumbai SHREM HOTELS PLANS to add serviced apartments as part of its hospitality portfolio. The company is targeting to add one property each year, and is looking at having a total of 500-600 rooms inventory of hotels and serviced apartments collectively by 2018. Speaking to Food & Hospitality World on the sidelines of the launch of Grand Mercure Goa Shrem Resort, Amar S Tekchandaney, director, Shrem Hotels said, “We have an aggressive pan India expansion plan in the pipeline, but presently our focus is on the Goa market. Last year we opened the Hotel Novotel Goa Shrem Resort and today we are launching Grand Mercure Goa Shrem Resort. We are looking at first completing the extension of our 85 rooms Hotel Novotel Goa Shrem Resort by adding 64 well appointed rooms. Thereafter we will start the development of our serviced apartments by 2015. We have invested close to `100 crore in the development of the Grand Mercure Goa Shrem Resort property. ” Elaborating on the potential cities for expansion, he replied, “We want to expand into Rajasthan and Maharashtra. On an average we take about 15-18 months to

We have an aggressive expansion plan but presently our focus is on Goa market complete any project that we undertake. With regards to our expansion, although we are happy with our partnership with Accor group, we believe in competition and hence are in talks with other hospitality companies for our expansion. But having said that, we are still evaluating on our decision to continue and expand with Accor group.” When asked on the reason for introducing serviced apartments, he opined, “The margins are much better in serviced apartments. Today, the industry is facing manpower challenges, and serviced apartments need not even half the ratio of manpower whereas here it is going up to two per key. Hence in order to work out a proper balance between the two we felt that if we have to have our skilled trained manpower then we should have identical amount of inventory.”


MARKETS

Chocolat Frey holds a series of seminars in India Akshay Kumar Mumbai CHOCOLAT FREY, one of the leading chocolate manufacturers in Switzerland, recently concluded a series of seven workshops in India for the hospitality industry. Based in Buchs in the Swiss Canton of Aargau, the company launched its chocolates in the Indian market 11 months back for the retail sector. The company is now making its mark in the food service industry. To create awareness about its products and its application, Chocolat Frey conducted three workshops in Delhi and four workshops in Mumbai. The company hosted one of its workshop in a hospitality college, Sheila Raheja Institute of Hotel Management. BP Sahni, principal, Sheila Raheja Institute of Hotel Management, said, “We are glad that Chocolat Frey chose our college as the venue for their workshop. Chef Ralph is one of the best and the most re-

spected pastry chef in the industry. It is an honour for our institute to host a chef of such caliber.” Speaking about the workshops, Ralph Gottschalk, pastry chef consultant, Chocolat Frey, said, “The products which we offer have great potential in the India market. Indian people are knowledgeable about Swiss food in general. It is a 100 per cent Swiss made product, where everything right from sugar, milk powder are sourced from Switzerland. It will take some time, but over the coming years it will make a big impact in the India market.” Speaking about the India market, Michael Schwarz, sales manager-industry/ food services, Chocolat Frey, said, “The response for our products in the retail sector is positive. People like the creamy taste of milk chocolates especially, but even our dark chocolates are not that strong, which is liked by the people. In the retail sector we work with some ingredients

like hazelnuts which are popular in the India market. Soon we will work with our distributor- United Distributors (UDI) in India to get

more products in this market and its also important for us to make our study in the market. In the last two years what I learnt is that it is not

easy to work in India and on the other hand it is important that our distributors make sure that our products reach the consumers regularly.”

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PRODUCT TRACKER

Borosil THE VISION RANGE FROM BOROSIL is made of a unique glass called Borosilicate glass. This glass is known for its ability to withstand extreme temperatures, and unlike regular glass, does not turn white or cloudy with repeated use. The glass is extreme temperature, flame, microwave, dishwasher and oven proof and offers increased hygiene and crystal clarity. The product is priced from `350 onwards.

Panasonic Panasonic has launched air purifiers to combat poisonous air particles. The air purifiers come with Nanoe technology. Nanoe is a water- wrapped capsule with plentiful OH radicals which inhibits bacteria and viruses and improves air quality. It also helps in keeping skin hydrated and reducing odour. Panasonic air purifiers also comes equipped with Composite Air Filter, which can inhibit 17 kinds of viruses, bacterias and allergens up to 99 per cent. The Econavi technology in the air purifiers monitor operations of the product according to the requirement.

Pergo PERGO HAS UNVEILED ITS LATEST Vinyl flooring collection which comes with 14 different designs in two quality levels i.e. Optimum and Premium. The products in Optimum range belong to Class-33 with glue down laying system and Class-32 Premium range products have PerfectFold TM 3.0 installation system. Pergo's Vinyl planks and tiles are easy to install and durable. PUR (Polyurethane) coating over the top surface makes Vinyl flooring durable. Formats available in Optimum range are:1219 x 184 x 2.5 mm, 610 x 305 x 2.5 mm and Premium range are: 1225 x 178 x 5 mm,1225 x 303 x 5 mm.

The Great Eastern Home THE PEWTER COLLECTION from The Great Eastern Home is a perfect pick for the festive season for its designs combine pewter with either glass or ceramic or wood, and are hand crafted. Each piece in this collection is sophisticated and inimitable. They are 100 per cent lead-free, non-toxic and easy to care for.

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NEW KIDS ON THE BLOCK

Harry’s, Mumbai SINGAPORE’S ICONIC BAR CHAIN – HARRY’S has opened its second Mumbai outlet in Juhu. Harry’s offers both tap and bottled beers. Its bar menu comprises of a wide mix of cocktails (with non-alcoholic variants for the teetotalers) created by mixologist Shatbhi Basu. Some of the specials include Harry’s Old Fashioned, Green Lantern, Dirty Harry, Eye Candy and Singapore Sling. Harry’s all-day dining menu has been created by Chef Vicky Ratnani which offers an international selection of foods such as Pattaya Beach Fish Goujons, Moroccan Rubbed Cottage Cheese, Singapore Chicken Satay, Harry’s Jazz Burger to name a few.

25 Parganas, Sahara Star, Mumbai SAHARA STAR IN MUMBAI has recently opened a fine dining Bengali restaurant called 25 Parganas, located at the Tropical Lagoon level of the hotel. The restaurant is spread across a total area of 3000 sq ft, accommodating 46 guests at a time. 25 Parganas is an ode to the culinary history of West Bengal and offers a wide selection of fishes like salmon, hilsa, bhekti, magur, carp, rohu and prawns.

Nirwana Hometel,Jaipur SAROVAR HOTELS HAS ANNOUNCED the opening of Nirwana Hometel in Jaipur. The hotel is strategically located at the city centre near Khasa Kothi Circle, putting the railway station and bus stand at a convenient half a kilometre away. The hotel is equipped with 82 well-designed guest rooms and suites, a restaurant - Flavours which offers Indian and international cuisine along with a bar - Chill. A fitness centre and two state-of-the-art board rooms are other facilities at the hotel.

Niraamaya Retreats, Kumarakom NIRAAMAYA RETREATS HAS ANNOUNCED a new property in Kumarakom, which is still in the development stage and will be ready by December 2015. The property will have 28 villas to be built like traditional Keralite homes. The rooms will be a blend of weathered wood and contemporary luxury, offering a balance between old world charm and modern comfort. The property will also have two houseboats equipped for conferences, weddings and other amenities.

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SPA & WELLNESS

Vishal Sapra

Hayley Louise Dack

Well (ness) equipped With the rapid growth of the Indian wellness and spa industry, a globally accepted and well equipped spa is the need of the hour By Archana Sharma

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HE IDEA OF ‘wellness’ has become increasingly ingrained in conventional notions of what constitutes a healthy lifestyle, complementing existing scientific and medical approaches to health. Keeping this in mind, the global spa industry has responded by innovating a broad spectrum of offerings that can fulfill increasingly savvy consumer demands. In India, the concept of ‘wellness’ can be found inter-

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woven into various aspects of local culture, through the traditions and practice of Ayurveda and yoga, though the preferences and attitudes of modern Indian spa consumers are now evolving, becoming more aware about the quality and value of products and services they purchase and more open to experimenting with new and different offerings. A research by SRI International, the non-profit research partner of the Global Spa &

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Wellness Summit (GSWS) showed that the global spa industry grew 58 per cent from 2007- 2013, reaching a value of US$ 94 billion, with a 47 per cent growth in spa locations. Wellness tourism, meanwhile, also expanded to US$ 494 billion in revenues, rising 12.5 per cent from 2012-2013, when the SRI had originally forecasted a growth of nine per cent only. Both domestic and global visitation trends in India have demonstrated relatively steady

growth during the past 10 years, with domestic visits surpassing one billion and foreign visits reaching 21 million in 2012, according to India’s ministry of tourism (MoT). International health and wellness tourists, particularly from the Middle East, are flocking to India in record numbers. In 2012, India hosted almost 1.66 lakh medical tourists from all over the world and has shown a 20 per cent annual growth rate, according to MoT.

Industry requirements India is also poised to become the fifth largest consumer market globally by 2020, according to a PricewaterhouseCoopers (PWC) report. According to a Hilton Hotels & Resorts survey, 45 per cent of respondents indicated the existence of a spa attracted them to a particular hotel, and 69 per cent expressed that there was a good chance they would use the spa during their stay, proving India to be having most of the demographic


SPA & WELLNESS We have to position our spa and salon and recreational facilities on a global level with international standards advantages of an ideal market for leading global spa and wellness brands. PwC valued India’s total wellness market at US$ 9.6 billion in 2011 and forecasted that it would surpass US$ 16.3 billion during the next four years. However, such growth requires regulating the spa industry to international standards. “Being leaders in the hotel arena and market place, we have to position our spa and salon and recreational facilities on a global level with international standards, policies and procedures,” states, Hayley Louise Dack, director, The Imperial Spa and Salon. Believing in forging stronger ties with their clients and providing the best for them, Dack added, “We encourage strong and healthy business relationships that are mutually viable for both parties and it is also in our best interests to provide guests with the best standards.” According to Gaurav Halwasiya, partner, Wellness Spa India, “There is a huge potential for owners to capitalise on the development pipeline by designing full-service spa facilities in tandem with anticipated hotel growth and demand.” Brands like Esthetica, Doctor H2O, Evavo Wellness and Wellness India, Fit & Spa Solutions, etc, are already providing high quality equipments to salons and spas, through exports. “Apart from this there are a lot of small players in the market who are operating in their respective local markets and providing spa and salon equipments to beauty care centres,” adds Halwasiya. Wellness spa India provides complete solutions for setting up a spa and wellness centre, having already supplied wellness products to more than 300 spas across India and are centrally contracted with some leading hotel chains and hospitality business houses for their 0requirements.

At The Imperial Spa and Salon, procurement is a process where the department head and spa director works closely with the director of purchasing and vendors. “This has been one of the main reasons why we have won many awards and acknowledgments within the industry such as world luxury spa awards and Asia Spa Geospa Awards,” adds Dack. With changing lifestyle, people are spending more on beauty solutions leading to the increase in demand for salon and spa equipments. According to Vishal Sapra, director of rooms, Hyatt Regency Gurgaon, “All spa equipments such as treatment beds, hot stone warmer, hot towel cabinet and facial steamer, etc have been sourced internationally to strictly adhere to Hyatt International specifications, as at Shvasa Spa we believe in inspiring one to retrieve the balance of body, mind and soul by offering health and well being therapies.” The facilities at Shvasa Spa have been planned to accommodate hotel guests as well as visitors from outside the hotel and an exclusive limited membership from other parts of the city.

Investment According to Halwasiya, striking a balance between the price and visual appeal is an important matter. “For commercial setups, there are many factors which define the investment required like concept, locality, equipments, interiors, operator, products, etc,” he says. Also taking into consideration the training costs, Dack says, “You need to be extremely selective with your employees as their skills will impact your business. In India, availability of skilled therapists or masseurs is not very easy. At The Imperial Spa and Salon, we ensure that our staff is properly trained to look after the needs of guests.”

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INTERIORS & DESIGN

MAKING A STATEMENT Furniture designs in the Indian hospitality sector is witnessing an interesting metamorphosis. Whether the concept is contemporary chic or traditional elegance, the focus is now on innovation, eco friendly designs that are both practical and aesthetic. Sagharica Sawhney, MD and founder, SJ Impex talks about the factors that have brought about this change. By Sudipta Dev

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HE LAST DECADE has seen hospitality projects across the world come up with many interesting furniture design concepts that have a lot to do with the evolving preferences of the global traveller. Whether it is a business hotel or a luxury resort, the ambience and interiors are focused on providing a comfortable and memorable stay to the guest. The look, feel, functionality and aesthetic elements of hotel furniture is an important

factor in making this possible. In India, the concept of furniture design has witnessed an interesting evolution. “Furniture designs for hotels, earlier was very restricted to leather upholstery and basic straight line furniture, especially this started with China imports in bulk, where design component is not the key but mass manufacturing is the focus. However, now people have ventured out of China also, and have explored many different countries with aesthetic taste and

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design capability like Italy, Dubai, Vietnam and India, etc., to procure furniture,� says Sagharica Sawhney, MD and founder, SJ Impex. Her company offers design consultancy, manages turnkey projects, manufactures and supplies customised interior products and fittings, including customised furniture for large scale projects. Some of the important projects include The Trident, Hyderabad; The Claridges, Surajkund; Renaissance Hotel, Dubai; Rotana Hotel, Abu Dhabi; Holiday Inn

Down Town Hotel, Sharjah; JW Marriot Hotel, Kuwait; Hilton Hotel, Chennai; Peninsula Grand Hotel Mumbai to name a few.

Changing trends Furniture design in Indian hotels has become more lively, durable and comfortable, in recent times. These are now being created with innovative ideas and premium raw materials such as seasoned timber, chrome and wrought iron. There are many factors that have brought about this

Sagharica Sawhney


INTERIORS & DESIGN Our concepts are immensely influenced by the West and our very own rich and supreme Indian culture change. The most important, according to Sawhney, are travel, exposure and the media. “Having said that, we as Indian designers are constantly trying to be at par with the advanced design concepts of the West. Our concepts are immensely influenced by the West and our very own rich and supreme Indian culture,” she avers. The different categories of hotels have varied requirements. While budget hotels are into minimalistic light weight and straight line furniture, luxury hotels are open to experimenting with different upholstery like velvet, silk, chiffon, cotton, jute, etc. “Luxury properties are open to different tapestry and contemporary designs to make a statement in their hotel industry. We aim for symmetry and simplicity in our designs – simple is always best when it comes to luxury design,” says Sawhney, pointing out that it is important to choose the best quality where it counts – even budget hotels can afford to invest in luxurious rugs, carpets, or sleek wooden flooring in bedrooms as it’s the one room that has the least foot traffic. “We sometimes even suggest underfloor heating for a truly cosy design. Similarly, window dressings are not something you replace very often so it’s worth opting for high quality blinds or curtains that will last,” she adds. When it comes to furniture design it is essential to marry aesthetics with functionality. Explaining how this is made possible, Sawhney states, “Furniture has to be practical, hence, functionally has to be married to aesthetics and sometime we have to explain to the client and architects, the functionality aspect.” It is important for hotel owners to understand that de-

sign is not just about the looks of the building’s interior - it also plays the key role in its functionality. “Even the largest room can lack space if having a poor interior design, while a tiny apartment can be transformed into a cosy residence with enough space for just about everything with the right design and the use of a contemporary staircase,” mentions Sawhney. The new emerging styles in hotel furnishing include eco friendly, organic fabric like recycle cotton, jute, natural silk. In the near future these materials will become both practical as well as aesthetically attractive. According to Sawhney heavy furniture, crafted, bulky pieces are not fashionable anymore. Guest room designs are also focused on saving space. “Use of mirrors opens up the space even more. Splurging on details, underfoot room carpeting not only creates a clear delineation between the hardwood entrance foyer of the bedroom area, it also sends a relaxing signal to the guests,” she points out. Many interesting trends are also emerging in restaurant furniture design. Sawhney avers that restaurant furniture design has become colourful with usage of varied colours and different fabrics, which are here to stay. It is a known fact that the choice of restaurant furniture can have a huge impact on the establishment's success. “By aligning restaurant furniture choices with existing and burgeoning trends, you will be sure to create an interior that entices and delights customers,” she says. High-quality, visually appealing and comfortable furniture gives a good first impression and makes the dining experience enjoyable, all of which can ensure repeat business.

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THE CHOCOLATE INDULGENCE Most hotels consider the chocolate specialities that they offer to the guest very seriously as it adds to the overall experience of the guest in the hotel, and is an important factor in making them feel wanted and special BY SUDIPTA DEV

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HOCOLATE, THE world's ultimate dessert, has a deep significance in the hospitality industry – from the subtle turn down service which enhances the guest experience to the range of exotic delights available in the patisserie. Most hotels have their signature range of chocolate products that are often unique to their brand or property. The important thing is

hotels do not just consider chocolate as just a food item - it is much more than that, as it attributes in making the guest feel special and adds to the satisfaction level.

How it makes a difference At Waterstones Hotel in Mumbai, a box of chocolates inside the guest room with a small welcome note from the general manager welcomes the guest.

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“Chocolate helps express feelings. A box of chocolate is generally perceived as a welcome gesture and certainly helps elevate guest satisfaction level. This makes the guests feel comfortable,” says Chef Zubin D’Souza, corporate executive chef, Mars Enterprises. It has been scientifically proven that chocolate is one of the best stress relievers. “It is important that every guest who checks-in leaves with a

smile on his face, be it a business or a leisure traveller. Small things like these certainly addup to the complete guest experience and high guest satisfaction levels. A completely satisfied guest is what every hotelier strives for,” adds D'Souza. Chocolate as a food item can also be cleverly used for various purposes. For example, if a steward notices that a guest is unsatisfied with a dish served to him, a well-presented chocolate dessert at the end of the meal can do the necessary service recovery. In fact this leaves a positive lasting impact on the guest. It is almost a ritual for well known hospitality brands to offer chocolates during turn down service. Chef Alok Anand, executive chef, Taj Coromandel explains that the flavonols in dark chocolate have a relaxing effect on the arteries which regulates the blood flow. It also reduces the stress hormone levels so the metabolic effect of stress gets partially mitigated. This, he believes, elevates a person’s mood and has a relaxing effect psychologically. "Business guests tend to spend their entire day in back to back meetings. These guests look forward to evenings to relax and unwind however do not find time to do so. Thus a quick turn down service complimented with a platter of chocolates certainly helps lower the stress levels,” adds D’Souza. Chocolates are the ultimate indulgence that can be offered to guests and are widely accepted with people from all parts of the world. "Delicacy and intricacy of flavours in chocolates are best understood by connoisseurs and discerning travellers," reminds

Ashish Shome, F&B director, Hyatt Regency Mumbai. At the hotel, usually the turn down service takes place between 5 pm to 6 pm. Chef Nicholas Fernandes, pastry chef, Hyatt Regency Mumbai believes that chocolates have the properties to help with nerve relaxing, improve blood flow and lower blood pressure along with being an antioxidant. Chef Vasant Khot, senior pastry chef, Holiday Inn Mumbai International Airport, acknowledges that any guest in any hotel will always have a craving for chocolate even when the buffet or menus are having more than five choices. "The word chocolate is always first to the word dessert in any part of the world," asserts Khot.

Varied specialities The variety of chocolate offerings cater to the varied tastes and preferences of discerning guests. There is a lot of innovation and experimentation that goes into creating chocolate delicacies that would tempt the guests. Hyatt Regency in Mumbai offers a wide range and different mix of chocolates for its guests to choose from in The Bakery shop. The menu is carefully crafted to cater to everyone’s indulgences featuring a range of sinful chocolates made from the finest ingredients to perfection for that unforgettable palate experience. About 75 per cent of the products offered at The Bakery are in different flavours, shapes and sizes i.e. in the form of cakes, pastries and pralines. "We use pure chocolate and some single origin chocolates which come from the


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"We use pure chocolate and some single origin chocolates" Chef Nicholas Fernandes, Pastry chef, Hyatt Regency Mumbai

region of Ghana, Madagascar and Ecuador. These are also served as part of inroom amenities and part of our buffet offerings," says Chef Fernandes. Shome adds that since the entire production of chocolates, cakes and pralines is undertaken by experienced chefs in the hotel, they are able to provide customised and tailormade experiences for the discerning guests. Hyatt Regency Mumbai offers a unique range of chocolates like petit fours and pralines at The Bakery along with Madagascar chocolate orange cake which is

praline marquise, crème de menthe gelee. "We also offer exclusive chocolate stations for banqueting events," mentions Chef Anand. At Holiday Inn Mumbai International Airport the bakery creates sin free, egg free, sugar free chocolate cronuts, doughnuts and milk chocolate croissants which are signature recipes being followed since the opening of the hotel. There is also a selection of chocolate and berry rasmalai, the chocolate katli and more. Chocolate peanut butter cookies are also

It is almost a ritual for well known hospitality brands to offer chocolates during turn down service the signature cake. "Some of our all-time favourites are the Chocolate Truffle cake, Black Forest cake which is infused with sour cherries to give that unique flavour. Also amongst beverages we have the hot chocolate, which is popular as the chocolate used is pure 56 per cent cocoa," informs Chef Fernandes. Taj Coromandel provides for its guests a variety of chocolate preparations ranging from desserts, cakes, pastries to chocolate truffles with numerous flavours. Some of the chocolate specialities are: Chocolate poornam mousse; Swiss chocolate terrine; Nest of Dragon; Olive oil chocolate mousse, caramel and sea salt; Baked chocolate and cheese; Tanariva

popular with guests. Even in traditional Indian recipes chocolate gives a chic feeling. "Moreover combinations of coffee, berries, passion fruit gives a tropical fare, soothing the travelling guest with a hit of available caffeine in the chocolate, specially the dark ones. Chocolate with strawberries has been the favourite of guests at any age," states Chef Khot. Chocolate specialities unique to the property are the traditional Opera cake, the German origin cherry based real Black Forest, dalmation marquise, rum and cointreau white chocolate pudding. Boca Nigera is an egg free dark chocolate baked cake. At Waterstones Hotel there is a strong focus on ex-

"Chocolate with strawberries have been the favourite of guests at any age" Chef Vasant Khot, Senior pastry chef, Holiday Inn Mumbai International Airport

"A box of chocolate is generally perceived as a welcome gesture" Chef Zubin D’Souza, Corporate executive chef, Mars Enterprises

"Chocolate elevates a person’s mood and has a relaxing effect psychologically" Chef Alok Anand Executive chef, Taj Coromandel

perimenting with chocolate. "Our signature Warm Madras Coffee flavoured chocolava cake served with Chiki Kulfi at the Waterstones Bar & Grill is loved by our patrons. We have guests coming in just to try this innovative dessert on our menu," says Chef D’Souza, pointing out that a chef needs to be vigilant all the time. "You never know what

may inspire you to experiment and create something special. It is all about finding the right mix of flavours. It is important to focus on presentation as it definitely makes a difference," he remarks, adding that higher the level of customisation the better it is. Not surprisingly, a customised box of chocolate with the guest name on it will definitely have more value than a cling wrapped platter of chocolates.

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THE INSIDE STORY To cater to the demanding Indian clientele, chocolatiers and chocolate manufacturing companies are constantly searching for the best ingredients that local and global markets have to offer BY RITUPARNA CHATTERJEE

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E ALL LOVE chocolates. But the idea of a chocolate varies from person to person. Some like the bitter dark variety, some like the bitter sweet milk chocolate while some drool over embellished chocolates. Be it of any shape, size or appearance, what is of significance are the ingredients that go into giving these sweet delicacies a unique taste. From South American or African coffee beans to Swiss milk and locally sourced Indian spices, chocolatiers and chocolate manufacturing companies across the country are importing the best ingredients from across the world so as to create various innovative chocolate products, all to satisfy the demanding Indian consumer. “It is clear that the end customers are not only looking for exotic ingredients, but they are also interested to know what goes into the product and the story behind the product,” states Dhiren Kanwar, country head, Puratos India adding that the consumer's curiosity to know the story has forced chocolate makers to focus extensively on

research. “We do extensive consumer research and we found that consumers in emerging markets are more open and like experimenting as compared to matured markets. We share such research with our customers which help them to develop exciting varieties of chocolate products,” he adds. Changing consumer's pref-

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erence and lifestyle, eating habits, and their global exposure to international brands have led to higher sales for the Indian chocolate industry, which registered a growth of 15 per cent per annum from 2008 to 2012 and is expected to grow at CAGR 23 per cent by volume between the years 2013-2018 and reach 3,41,609 tons accord-

ing to a report 'India Chocolate Market Forecast & Opportunities, 2018' published by TechSci Research. The chocolate industry is usually segmented by the type of ingredients used to produce chocolates. This includes dark, milk and white chocolates. Milk chocolate is the most popular category contributing 75 per cent to the total sales of chocolates, followed by white chocolate (16 per cent) and dark chocolate (nine per cent), stated the report.

Importing ingredients The increase in chocolate consumption in India and other developing countries over the recent years has lead to an increased demand for cocoa in the global market. Though India grows cocoa trees, it is not amongst the top cocoa growers

in the world. “Cocoa trees need a high temperature, plenty of water and air that is always moist. As far as India’s demographics is concerned, it is a country with very pronounced humid tropics and hence cocoa plantations, in early 70’s were introduced as a mixed crop due to its commercial importance. It is cultivated as an understory intercrop with sufficient shade in the southern states of India, albeit with not too much ease. Off the total cocoa production in our country, 1/3rd of it is produced singularly by Tamil Nadu,” states Chef Varun Inamdar, founder, The Chocolate Factory Ecuador. As a result of this quality difference from its global counterparts, chocolatiers and chocolate manufacturing companies choose to import cocoa from international markets. “We manufacture our base chocolates with the finest Ecuadorian chocolates only. To be more specific, we only create chocolates processed from the Criollo beans grown in South America. We import these to create our signature line under our brand The Chocolate Factory Ecuador,” opines Chef Inamdar adding that though the base is imported, the flavours are indigenous and sourced locally. “They are a mark of what every Indian would identify with. From a masala chai to Guntur red chilly, to as striking as blueberry cumin and strawberry vanilla, the range says it all,” he adds. As for other ingredients like milk and chocolate compounds, Mumbai-based chocolate manufacturer Chocolove imports a few of them and also buys from the local market. “We use both


( locally sourced compound and Belgian couverture in our products. But what makes them different is the different caramels we use with our chocolate. The ingredients used in the caramel are local. The chocolate and the caramel compliment each other. We have always been using imported ingredients for the chocolate/compound, but today because of the restrictions in imports, the chocolate industry is facing a challenge,” states Vedika Bajaj, founder, Chocolove. Further aggravating this situation is the increasing cocoa prices which have climbed to the highest level in more than two years. “The beans used to make chocolate rose two per cent to a high of

Chocolatiers and chocolate manufacturing companies choose to import cocoa from international markets US$ 2,844 per metric ton on ICE Futures. US cocoa prices reached the highest level in almost 25 months as a weaker dollar spurred buying of the beans,” reasons Chef Inamdar. However, these challenges can still be overcome if we have the technological know-how asserts Kanwar. “In India we can import these ingredients in a limited way, but the opportunity is in producing in India with the know-how (technology). Puratos started producing in India in 2013. Having this knowledge within the group helped us in producing better tasting products. Today we produce in more than 15 countries in the world and are considered the taste leaders in the market wherever we are selling,” he states.

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Latest trends A latest trend that has set its foot in the India market is the increasing demand for dark and sugar free chocolates. People are aware of the benefits of dark chocolate and have developed a taste for it. Hence chocolate manufacturers are introducing medicinal and organic ingredients while manufacturing chocolates so as to remain active in the market. “There is a growing awareness for ingredients which takes care of wellness and we have various international certifications for chocolates. One of our products Oxanti, which is a chocolate with high antioxidant power delivers great taste and wellness. However the demand for such a product is yet to evolve in India but we might see some demand in the future,” mentions Kanwar. Another interesting trend is the shifting focus from Africa to Vietnam for sourcing ingredients. “As demand for high-quality chocolate rises globally and supply from traditional producers fail due to aging tree stock and other issues, the industry is eying Vietnam as a new supplier. Vietnamese chocolate has a different flavour profile and the beans are very nuanced from the African bean which makes it stand out in the market. I am keen to start experimenting with these soon,” states Chef Inamdar adding that strong cocoa deliveries in Ghana and Ivory Coast are reducing global shortage forecasts for the season, almost by 33 per cent. Moreover, customers are also looking beyond blocks and chips in the market and are trying to find value added chocolate products. These could be in form of fillings, coatings, inclusions and decoration. “We are currently studying the consumer market closely and in future we will bring in these unique ingredients to help our customers to be more successful in their business,” reveals Kanwar.

“We manufacture our base chocolates with the finest Ecuadorian chocolates only” Chef Varun Inamdar, Founder, The Chocolate Factory Ecuador

“Our customers are looking beyond blocks and chips in the market and are trying to find value added chocolate products” Dhiren Kanwar, Country head, Puratos India

“Because of the restrictions in imports, the chocolate industry is facing a challenge” Vedika Bajaj, Founder, Chocolove

FOOD & HOSPITALITY WORLD

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December 1-15, 2014


cover )

HAVENS FOR CHOCOLATE

In India, a country with a sweet tooth, chocolate cafes are the new trend and they are here to stay BY KAHINI CHAKRABORTY

I

N INDIA, OVER the last couple of decades, there has been a gradual transition from traditional sweets to chocolates with each changing demands of customers. While earlier having chocolates was considered as a luxury indulgence, nowadays chocolatiers,

chocolate companies are promoting their campaigns in a manner which encourages customers to gift chocolates on festive occasions. Seeing a positive growth in the chocolate industry in the India market, cities are also seen evolving differently in tastes and preferences.

30 FOOD & HOSPITALITY WORLD December 1-15, 2014

There has been a sudden surge of chocolate cafes opening up across the country like- Theobroma, Choko la, Cafe Chokolade, The Chocolate Room, Chocolateria San Churros, and many more. Kainaz Messman Harchandrai, head of production, Theobroma Foods, says,

“Mumbai city is gastronomically evolving. The customer today is far more knowledgeable, well travelled, has a more developed palate and is willing to experiment with new products and flavours. We are a chocolate obsessed people.” She opines that the two main chocolate trends are less sweetness and chocolate compound. “We welcome the changing palate and work hard to get the right level of sweetness in each of our products; sweet without being sickly. There is unfortunately a growing trend of using chocolate compound in India. It is heat re-

sistant and easier to work with but what is gained in convenience is sacrificed in taste. Theobroma is proudly compound free, we only use real chocolate.” If seen individually, at Theobroma, chocolate outsells nonchocolate 40 times over. “People routinely (periodically, if not often) eat chocolate cakes for breakfast or have a trio of desserts for dinner. We recently served a chocolate (and wine) buffet at a party where we offered a selection of chocolate desserts with only one or two bite sized savouries to puncture


cover )

Aditi Malhotra

Kainaz Messman Harchandrai

Harshita Khanna

Vikas Panjabi

the sweetness in the mouth. Our cafes are delivering more. Our corporate catering service (finger food buffets, high tea, savories and sweet platters for meetings, individual lunch or snack boxes, logo chocolates, celebration cakes, corporate gifting, employee benefit schemes) is expanding,” says Harchandrai. Though markets are witnessing a steady growth in the mushrooming of these established chocolate cafe outlets, there are some entrepreneurs like Delhi-based Harshita Khanna, chef-owner, The Chocolate Haven, who specialises in premium quality dessert- cakes, cupcakes, chocolates, cheesecakes, mousse and more, and customises treats as per the taste preferences of her customers. She says, “Indians are well known for their sweet tooth and are nowadays very open to trying out different innovative products, giving a boost to people like us to grow on creativity. Chocolates and chocolate based offerings are gaining equal footing in the ever growing Indian dessert market, with customers looking out for unique chocolate and cupcake platters to give away instead of the traditional fare even on occasions like Diwali and weddings and for corporate distribution.” She further opines that there has been a remarkable change from times when people would run to the market last minute to pick up a cake to today's date when a lot pre-planning takes place. Majority of customers know exactly what they are looking for, in terms of design, theme, colour scheme

and flavour. And since Khanna caters to customised orders only, they procure/create all their raw materials fresh for each order. “Each element that goes into the making of a cake is handpicked after conducting proper quality checks. We have tie-ups directly with the manufacturers, which ensures cost savings that are passed on to customers. Every piece of chocolate, every cake is individually hand crafted with utmost care. A good amount of

thought goes behind the creation of each product and we proceed with the execution only once our clients are completely satisfied with what they will be paying for,” she adds. The Chocolate Room India which has a pan India presence with 145 stores is planning to take that number to 250 stores by end 2016. Vikas Panjabi, managing director, The Chocolate Room India says, “We have customised the products to match the Indian tastebuds be-

cause we have traditional Italian and Belgian chocolate products and sometimes people in India tend to not get the real taste out of it so we have done the changes in presentation and recipes for the customers to accept our product. Like the hot chocolate is made much thinner than how it is served in Italy.” He adds, “We are the only chocolate cafe in India serving 16 flavours of hot chocolates and 16 flavours of iced chocolate frappes. Our menu consists of more than 200

32 FOOD & HOSPITALITY WORLD December 1-15, 2014

chocolate items and we were the first to launch chocolate pizza what we call Chocizza in the country. Our menu also boasts of chocolate waffles, chocolate pancakes and chocolate fondues, etc to name some of them. Also we have a strong loyalty programme across all our stores.” US-based pastry chef Aditi Malhotra whose grandfather owns the reputed Gaylord restaurant in Mumbai, started her own shop, Tache Artisan Chocolate in New York. A graduate of the Glion Institute in Switzerland, The French Culinary Institute and winner of Zagat’s 30 Under 30 Award, Malhotra was most recently voted as one of Forbes 30 Under 30 game changers in the Food & Wine category for 2014. She says, “We are a chocolate retail shop and café that also specialises in chocolate making classes for kids and adults. We have a little bit of something for everyone at our shop from something more traditional such as champagne truffles, to something fun for the kids (our brand new smores chocolate bar), or something fun and adventurous such as my new Moroccan five spice and date truffles with peri peri which is an African chili or our passion fruit white chocolate jam. Working in the chocolate industry has given me so many opportunities- I am able to tap into markets that I never knew I could reach.” Malhotra derives a lot of inspiration for her chocolates and flavourings from her Indian heritage. “I love using different types of spices and letting flavours unfold slowly while you are eating/savouring one of my chocolate truffles. One of my favourite chocolates at the shop, which is now one of our signature chocolates, is my spiced chai truffle. I was inspired by my many visits to India- I am a big coffee drinker and love a good cup of coffee, but in India I get my caffeine fix from a tall cup of masala chai,” she reveals. Elaborating on her plans for India, she says, “We are about to launch an e-commerce site for our products that can be shipped internationally. I look forward to opening up some


(

THE MAIN FOCUS

pop-up shops in Delhi and Mumbai over the next year or so. Back here in the US, I am working hard to get my beer and wine license and will incorporate light bites like cheese and charcuterie on our menu to go along with a fabulous selection of wine, high teas, fondues and chocolate. I would love to bring this concept to India, as well.” Reiterating the same, Panjabi says, “It is the youth and corporate culture who have set the trend of chocolate cafes in India. Another reason is the number of NRIs moving back to the country who have tasted and tried similar products in other countries. And the fact that we have grown from one to 145 stores in five years, proves that the trend is here to stay and people have accepted the concept.”

Customisation to uniqueness As Harchandrai's culinary journey began in France, her brand- Theobroma has a strong French affinity but the menu has changed over the years and now reflects influences from all her travels. Theobroma’s menu offers a diverse range of American, Italian and British products but is greatly influenced by her Indian and Parsi roots. Among the diverse range of offerings, she points out saying, “Brownies are our most popular product.” Adding that, “we make foods we like to eat ourselves. We use good ingredients. We have a generous hand, we keep things simple, and we make things well. We make everything ourselves, all in our central kitchen and under my supervision. We listen to our customers and deliver what we promise. The entire family is devoted to making our customers happy and making Theobroma a success.” Choko la being an Indian origin brand, feels it is essential to have Indian specialities, and hence has formulated some interesting spice and chocolate blends, like black pepper hot chocolate, eastern medley chocolate bars. In terms of their product offerings, hot chocolate is their star product and the most decadent of creations. To make all of these,

It is the youth and corporate culture who have set the trend of chocolate cafes in India. Another reason is the number of NRIs moving back to the country who have tasted and tried similar products in other countries Choko la uses only the finest quality coverture chocolate from Europe, and gives the chocolates a personal recipe touch to lend a texture that is silky smooth on the palate. While as Delhi/NCR region is seeing rapid progress, at The Chocolate Haven, Khanna elaborates, “Keeping in mind the need for sweet somethings on the go, we came up with the concept of dessert-in-a-glass, wherein the focus is on providing individual portions of various treats like cheesecakes, mousse, souffles, etc in fancy disposable glasses. For those

with accentuated desi taste buds, we have come up with flavours like paan in chocolates and hybrid cakes featuring rasgullas and boondi ladoos. This festive season, we created almonds half dipped in chocolate, and these were grabbed by many, for serving to guests as well as giving away in place of the regular dry fruits.” “Specialising in customised orders for cakes, cupcakes, chocolates and more - we make sure every individual's need for dessert is satisfied just the way they want it. We take into consideration a myriad of aspects

from tastes and preferences to the budget and accordingly do up each order on a stand alone basis. Not every customer wants the same thing. Things like the flavour, colour, design, detailing, packaging, etc play a major role in our processes. Our hampers are personalised to the extent of having photographs, messages, tags and more bundled together with themed chocolates, chocopops and tea cakes to make for a delightful gift,” highlights Khanna. For The Chocolate Haven, over last year, there has been a lot of demand for their eggless

chocolate truffle cakes. Cakes like the Gems Tumble has been a favourite with the kids while adults are on the lookout for designer options. Handmade chocolate bars, with personalised messages and quotes have gone out to all corners of the country to loved ones. “We constantly experiment and have come up with many innovative products like the dry fruit and gems pizzas and our chocolaty take on the southern fruit pineapple. Our seasonal cakes such as mango and strawberry always sell like 'hot cakes',” says Khanna.

FOOD & HOSPITALITY WORLD

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December 1-15, 2014


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CUSTOMISED TEMPTATIONS The growing demand for customised chocolates in India is a major trend many chocolate companies, whether large or small, are cashing upon BY ARCHANA SHARMA

Priyanka Gupta

Subhatra Priyadarshini

M

any chocolate companies, whether new or experienced and/or local or international, are gathering the necessary expertise to offer a varying range of customised chocolates to a niche segment of customers who prefer exclusivity and luxury in chocolates. “Customisation of chocolates is a niche market segment where customers require high end and good quality chocolates that are completely customised in accordance with their tastes and preferences,” states Saurabh Mittal, founder of ChocoCraft, which with only a year's experience,

has established a pan India presence and has served over 100 corporate companies like TATA, Birla, Mahindra Group to name a few. According to a KPMG report, the per-capita consumption in India is low – 0.7kg – yet the market is booming with sales expected to reach US$ 2.3billion by 2017. This seems to be beneficial for the chocolate market in India, especially for the customised chocolate market segment. “The market demand for customised chocolates is rising and there is huge potential as chocolate is a product that is well liked by every age

34 FOOD & HOSPITALITY WORLD December 1-15, 2014

group and we have a tremendous growth in the demand for chocolates being used for gifting purposes,” opines Priyanka Gupta, owner, Chocolics.

Festive demand Historically, Indians have favoured traditional sweets during festive occasions – but many consumers are attracted by chocolate’s longevity, packaging and hygiene. Because of this trend, chocolate companies are looking at innovative ways to customise chocolates thereby raising the bar further. “Every year, the size of India's corporate gift market grows. Compa-

nies go out of the way to attract both, their employees and business associates and to capitalise on this lucrative business opportunity, gift manufacturers introduce innovative gifts in the market,” mentions Gupta. Recent years have seen many chocolate innovations, for instance, carvings in the form of the Taj Mahal, champagne bottles, dancing couples, Easter eggs, Valentine sculptures, Santa and the sleigh to name a few. Also specific Indian snacks like chocolate paans and samosas have been created by many. There have been other dishes as

well like chocolate brochettes, chocolate sushi, Italian dishes like pasta with groundnuts, walnuts and Gorgonzola cheese topped with grated dark chocolate, chocolate in ravioli filling and chunky vegetable chilly with dark chocolate sauce, chocolate pizzas topped with almonds, walnuts and assorted candies, thin-crust pizzas in milk, white and dark chocolate, fruit pizza with white chocolate, chocolate cookie pizza and chocolate pizza with peppermint and candy canes, combined chocolate with spicy jalapenos, chilli powder and chipotles, cinnamon, mixing cloves and star anise in melting chocolate and adding some tamarind juice. Taking the art of customising chocolates a step further, Chennai based Subhatra Priyadarshini, owner, Choc Of The Town, adds another personal touch to the product through handwritten messages and hand-drawn portraits for various occasions. They offer portraits of people, personalised text on chocolates, etc to this market segment. Even Mittal, believing in being ahead of competition has turned chocolate bars into wedding cards. “We can also create individual wedding invitations for a guest list of up to 200 people, adding each person's name to the chocolate bar just like paper invitations,” he added. “We have created not just logos but for clients like Blackberry we even textured the chocolate surface the same way like their phone,” stated Gupta. For New Year and Christmas, she is innovating with new themes like rum and raisin filled liquor chocolates.


EVENT TRACKER Date

Event

December 2-4, 2014

Agrofood West Africa

December 3-4, 2014

Wine2Wine

Verona (Italy)

December 3-5, 2014

Fine Food India

New Delhi (India)

December 4-6,2014

Hong Kong International Bakery Expo

Hong Kong

December 4-6, 2014

Kenya Foodex

December 5-7, 2014

Salon Des Vins Et De La Gastronomie - Le Mans

Le Mans (France)

December 10-12, 2014

ICCS - India Cold Chain Show

Mumbai (India)

December 11-13, 2014

Mafex – Maghreb Food Exhibition

Casablanca (Morocco)

January 8 - 11, 2015

Expo Natura

Istanbul (Turkey)

January 10- 13, 2015

Fedoba

Brussels (Belgium)

January 22- 24, 2015

Food Hospitality World Mumbai

BKC, Mumbai

January 28- 31, 2015

Gast Expo

Ljubljana (Slovenia)

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

Nov 1-3, 2015

GASTE

Leipzig (Germany)

Nov 3-5, 2015

Restaurant. Shop. Hotel

Minsk (Belarus)

Nov 17-20, 2015

SIMEI

Milan (Italy)

Nov 21-25, 2015

IGEHO

Basle (Switzerland)

Dec 1-3, 2015

VS Pack

Cognac (France)

Dec 7-8, 2015

Hospitality Facilities Management Forum – Sarasota

Sarasota, FL (USA)

Feb 7-10, 2016

SMAHRT

Toulouse (France)

April 12-15, 2016

FHA

Singapore

July 25-27, 2016

WINETECH

Adelaide (Australia)

36 FOOD & HOSPITALITY WORLD December 1-15, 2014

Venue Accra (Ghana)

Nairobi (Kenya)


ACCOLADES

French fame Yannick Alléno has been named Chef of the Year 2015 by French restaurant guide Gault&Millau THROUGHOUT HIS career, Alléno has featured regularly in the prestigious guide. He first appeared in 2003 and steadily climbed the ranks to achieve five 'toques' in 2010 – the highest rating given by Gault&Millau. In 2007 – the same year he received his third Michelin star – Gault&Millau awarded the chef 18/20, among the guide’s highest possible scores. Alléno, a well-established culinary figure who received his third Michelin star in 2007, was acknowledged by the guide as having led an outstanding career in French gastronomy, and long deserving the award. The 2015 announcement from Gault&Millau says, “We could have rewarded Alléno seven or eight years ago, but

2015 is undeniably his year. His thought process on French cuisine and its fundamentals, the sauces and his work on extractions mark a turning point, not only in his career but in today’s vision of fine dining.” Alléno is the culinary director of Alléno Paris at the Pavillon Ledoyen in ChampsElysées, for which he received the honour. He is also chef at the 1947 in Cheval Blanc, Courchevel, and helms restaurants at the Royal Mansour in Marrakech, the One&Only The Palm in Dubai, the Shangri-La Beijing and the 101 Tower in Taipei. “Being named Chef of the Year was a real surprise,” says Alléno, “I didn’t expect it. What made me even happier was that

they understood that my recent arrival at Pavillon Ledoyen marked a new stage in my life as a chef. Gault&Millau reviewers are excellent observers and the fact that they named me Chef of the Year means that along with my staff, we are on the right track, and that work and research carried out these last few years is bearing fruit.” Passionate about French cuisine, Yannick Alléno is known for pioneering new research on modern sauces and introducing new techniques into his highly creative dishes. He has released many books about his culinary breakthroughs, including the most recent, ‘Sauces: Reflections of a Chef’ and ‘Ma Cuisine Française’.

Yannick Alleno

Lifetime laurel Six Senses president Bernhard Bohnenberger wins EHL's Lifetime Achievement Award THE 2014 ECOLE Hôtelière de Lausanne (EHL) Annual Alumni Awards held at EHL’s gastronomic restaurant Le Berceau des Sens has presented its Lifetime Achievement Award to Bernhard Bohnenberger, president of Six Senses Hotels Resorts Spas. The award honours the alumnus whose remarkable career is an example and inspiration for the network members around the world. Bernhard’s achievements and professional path exemplify the ambitions, which EHL students aspire to for their own future, and serve as a model to the entire alumni network. In announcing the award, Michel

Rochat, general director of EHL said, “This is a great opportunity to recognise the great achievements of EHL’s graduates around the world.” In accepting the award, Bernhard said, “I feel honoured and most proud to receive this award and would like to thank all those who have supported me. EHL has been key to my formation and the basis of my career. EHL is unique in terms of just the right balance between practical and theoretical education; the rich student diversity and philosophy of savoir-être. The network of the Anciens (alumni) of EHL is another asset. Beyond loyalty and hard work, the strong founda-

tion which I built while in school has allowed me to contribute in a meaningful and often unconventional manner throughout my career.” Bernhard, EHL graduate of 1986, joined the company that would become Six Senses in 1991 as development director and was appointed managing director in January 1996, and then president in July 2011. Prior to joining Six Senses, Bernhard’s hotel operation experience includes the Hilton in Geneva, the Marco Polo Group in Hong Kong, Hotel Vier Jahreszeiten in Munich, Hotel Baur au Lac in Zurich and the Bernhard Bohnenberger Peninsula Hong Kong.

FOOD & HOSPITALITY WORLD

37

December 1-15, 2014


FHW MUMBAI 2015 UPDATE

Culinary Forum of Goa supports GICC 2015 FHW Staff Mumbai THE CULINARY FORUM of Goa has extended support to the ninth edition of the Great Indian Culinary Challenge (GICC), which is a part of Food Hospitality World (FHW) exhibition, to be held at MMRDA grounds in Bandra Kurla Complex, Mumbai from January 22-24, 2015. Speaking about GICC, Chef Kalidas Baidya, president, Culinary Forum of Goa, said, “A passion towards profession is the key journey for me to be there. We need to encourage, engage and enforce various talents of our country through events like Food Hospitality World and it is the right platform for showcasing various talented chefs who work hard behind the scenes. I appreciate organisations like yours which takes an effort to give these chefs a platform for their creative talents and also offers a learning experience.” “Winning and losing is part of the competition but participation is a stepping stone to success. Hence I would request all our aspiring chefs to take advantage of these opportunities that are being created across our country. I would like to thank the organisers for challenging the culinary skills of our next generation chefs,” added Baidya. This year the GICC is set to witness participation from around 200 chefs working with various leading hotels and hotel management institutes. GICC is supported by the Western India Culinary Association (WICA). GICC is a food preparation competition involving senior and apprentice chefs across India. The competition provides a professional platform for culinary professionals

from India to showcase their individual and collective skills, learn, share experiences, partner and network in a competitive environment. FHW 2015 Mumbai will achieve a significant milestone in its journey as it will turn 24. To celebrate this occasion, FHW 2015 will be organising several interesting and engaging events. One such event would be Hospitality Think Tank: The GM's Conclave, a panel discussion to be held on

FHW 2015 Mumbai will achieve a significant milestone in its journey as it will turn 24. To celebrate this, there will be several interesting events

38 FOOD & HOSPITALITY WORLD December 1-15, 2014

the topic of Effective People Management in the hospitality sector. This discussion will witness participation from general managers of leading hotels across Mumbai who will share their insights on mentoring, team building, manpower shortage, skill development to name a few. The second panel discussion 'Hospitality Knowledge Exchange: Serving up in Style' will cover emerging trends in cutlery, crockery, food presentation, tableware, etc.

This discussion will have a mix of restauranteurs, a chef and a few vendors in the panel. The final panel discussion, The Power of Purchase, will be a knowledge initiative focused on trends in purchase; what hotels want; best practices; guide to working with purchase teams of hotels in India. The other show highlight will be the fourth season of the Cornitos Food Bloggers Contest powered by the Food Bloggers Association of India. The contest will be judged by celebrated chefs, where contestants will be challenged to showcase innovative preparations, toppings and decorations with Cornitos (nachos and decorations provided at the venue). FHW has already recorded a participation from over 15 countries namely Italy, Germany, Spain,

Malaysia, Tunisia, South Africa, Iran, Sri Lanka, China, United Arab Emirates and others. The FHW Mumbai VIP Buyer Programme 2015, launched in September, has been greatly appreciated by confirmed participants: supporting exhibitors with quality business promotions and networking with their wish-list of prospective, potential buyers. The FHW trade show, organised by Global Fairs & Media – a joint venture between Hannover Milano Fairs India and The Indian Express, will witness exhibitors coming from different segments of the food and hospitality industry like F&B, interiors, kitchen equipment, housekeeping, bakery to name a few. Spread across 10,000 sq mtrs of the MMRDA grounds, the trade show is expected to host approximately 200 national and international participants this time. The trade show aims at providing solutions to various industry-related problems faced by hoteliers, restaurateurs, facility managers, prospective students and distributors.


BUSINESS AVENUES SEE YOU AT FOOD HOSPITALITY WORLD MUMBAI 2015

Spain

Stall No. D 16

Outdoor & Indoor Furnishing Fabrics

C.S.Kulkarni

Sujan Impex Pvt. Ltd., Distributors for leading names like Serge Ferrari - France (Textile Architecture Products), Gale Pacific - Australia (Shade Fabrics) and Sauleda - Spain (Awning Fabrics) are pleased to introduce the new collection of "Agora" furnishing fabrics for Outdoor and Indoor use from “Tuvatextil” Spain. "Agora" combines the know-how and will to innovate two expert fabric manufacturing companies: Sauleda and Tuvatexil. Two pioneer companies which have combined the latest technological trends with delicate, harmonious designs in the “New White & Colors Collection” "Agora" range of fabrics is woven from yarns made from 100% Solution Dyed Acrylic Fibre and treated with a special formulation of Teflon. The colored pigments impregnate the polymer dissolution before the fiber is formed. This gives high resistance to wear & tear, excellent color & light fastness, and exceptional behavior in outdoor conditions in presence of micro-organisms. The fabrics are stain and mildew resistant, have very good oil repellency and carry a 5 year warranty. A collection of luxury fabrics, that allow you to add your personal touch."Agora" can also be used to decorate the environment in a style as individual as you, with endless options as the result.

SUJAN IMPEX PVT. LTD. C-3, Nanddham Ind. Estate, Marol Maroshi Road, Andheri East, Mumbai - 400059. India. Phone: +91-22-6 66969381, Email: csk@sujanimpex.com www.tuvatextil.com

FOOD & HOSPITALITY WORLD

December 1-15, 2014 39


TECH TALK

Why Indian hotels are not riding the cloud Though cloud based PMS is gaining momentum in the global hospitality market, it still has a long way to go in India as hotels are hesitant to adopt it. We take a look at the reasons By Rituparna Chatterjee

T

HE GLOBAL hospitality industry has reached an interesting juncture wherein hotels are increasingly leveraging on innovative technology to boost their rev-

enues and profitability and improve and enhance guest experience. Though technology plays an irreplaceable role in every aspect of the industry, it is more significant in the area of property management systems (PMSs). Today PMSs have become more powerful, with features that

40 FOOD & HOSPITALITY WORLD December 1-15, 2014

enhance efficiency, improve control over processes, enable faster delivery of services, and engender guest loyalty. But among the biggest trends in PMS is cloud computing. The introduction of cloud based PMS has revolutionised the hospitality industry globally as it has opened

up a vast array of features, allowing hotels to work in a new environment that is highly efficient, secured and technical, and minimises human errors. It also allows easy accessibility anywhere across the world and can be customised according to the hotel's requirements. “Cloud

computing is the future of information technology. Many hotel companies talk about the advantages of cloud computing. Benchmark Hospitality International is implementing it. Such a virtual system platform helps to lower capital expenditure and increase ROI for its property


TECH TALK owners, create greater property operating efficiency, and deliver better service to guests. It also helps to implement centralised data security and PCI compliance thus decrease risk on property level,” opines Yogesh Sawant, senior manager, information technology, The Westin Mumbai Garden City. Gaurav Apte, resident manager, Bengaluru Marriott Hotel Whitefield also believes the same. He states, “Cloud based PMS has its benefits as it helps manage day-to-day business functions such as property revenue collection, security control, customer transactions, inventory management, maintenance tasks, tax tracking and daily audits, etc.”

Cloud concerns Sadly, despite the benefits, cloud based PMS still hasn't been able to gain the much needed impetus in the India market. Concerns over internet connection loss and data security are the two consistent arguments against cloud-based PMS. “Cloud based PMS is still not preferable in India as it needs good bandwidth and reliable ISP infrastructure. In terms of cost it could be economical than premise based software, but due to lack of reliable infrastructure it significantly affects a busy hotel's operations because of a nonfunctional ISP,” reasons Kiran Patel, IT manager, Holiday Inn Mumbai International Airport. Agreeing to the same, Sawant opines, “The major challenge in the Indian environment is the infrastructure. The current internet infrastructure is not yet robust enough to handle the requirement of property system in terms of speed, uptime and minimum delay.” Security is another issue. “It definitely is more viable but less secure as information is literally in an unknown electronic cloud. However, with this technology, access of information has become much easier and larger data can be stored and accessed at any given time,” mentions

Yogesh Sawant

Gaurav Apte

Kiran Patel

Apte. Though these are legitimate concerns, hotels need to find themselves a professional, dependable and trustworthy cloud PMS vendor. Since cloud PMS vendors operate central and communal databases, centralised management for properties with multiple locations is an innate characteristic of the system. But because of the lack of popularity of cloud based PMS in the India market, very few hotels are able to avail the benefits of having a centralised PMS. However, Ginger Hotels has been ahead of the curve as they have moved into cloud computing. They don't have their own servers and have completely integrated the software solution landscape. All hotels are connected through VPN. Services like door keys, telephone, are integrated to the PMS – it is centralised. This allows rapid deployment and ensures uniformity and standardisation across the chain. Reiterating these benefits, Sawant states, “Centralised PMS is a potential capital cost saving option for any property owner which will help him to minimise the entire project cost. The saving comes through many aspects like hardware cost, data centre space, electricity,

air-conditioning, fire suppression cost in data center, etc.” Though presently centralised PMS is limited to individual properties, the future seems to be bright. “The emergence of cloud computing has made centralised PMS a reality. Definitely, hotels in the future would opt for a centralised PMS as even today we co depend on each other for information. Making it centralised would mean access to information at any given point for use in any part of the country. A definite time efficient system to opt for,” believes Apte. Presently, both Holiday Inn Mumbai International Airport and The Westin Mumbai Garden City are using Opera PMS. “We have been operating on Opera PMS Version 5 since the inception of the property. It is based on WINTEL (Windows and Intel) platform and we have been using Oracle as database. Opera is well integrated with Micros POS, HSIA, SPA, Door Lock, EPABX, Call, billing, etc. It is also linked with property reservation systems like Valhalla CRS and other new Starwood initiatives like Star-guest. This system has helped us in maximising the

revenue. Although the exact amount of maximised revenue cannot be directly determined, but we have achieved a revenue maximisation of approximately 8-10 per cent over the total demand received,” opines Sawant. As for Holiday Inn Mumbai International Airport, the OPERA PMS system in the hotel offers several modules including housekeeping, reservations and account receivable. “It is well interfaced and connected with the outside world for online reservation from different portals and our own website holidayinn.com,” states Patel.

New innovations A new trend that the Indian hospitality has adopted is the anywhere check-in app, similar to the airline industry, in which one can check-in to his/her room from anywhere in the world. Moreover, some hotels are also providing a selection preference of rooms which is a time saving process for hotel front desk staff to prepare guest check-in documents and room key. “But with the convenience, there are a few drawbacks in this modern technology as it is cloud based,” states Patel.

Because of the lack of popularity of cloud based PMS in the India market, very few hotels are able to avail the benefits of having a centralised PMS

Bengaluru Marriott Hotel Whitefield recently started the mobile check-in app. “There were days when guests would enter the hotel and line up at the counters to get their room and compete the check-in formalities. With our mobile check-in app guests can now check in a day prior, get their allotted room and even complete basic check-in formalities such as ID or passport scan right from their smartphones,” reveals Apte. Another initiative on its way at the hotel is the mobile concierge. Guests would be able to order room dining, get their laundries ordered or even request for a dental kit from their smartphones. “High speed internet, smart TVs, mobile check-in, mobile integrated room controls, etc are some of the factors that each guest highly prefer. Guests even desire internet access and Wi-Fi in the hotel cars and we have provided each of these services. With our PMS solution you can set parameters important to your enterprise. It offers a friendlier user interface, while ensuring easy maintenance, faster updates and greater security,” he adds. But what is going to drive the future trend? Sawant predicts, “Interactive mobile PMS application and self check-in kiosks is going to be the future trend. This will help the hospitality industry to eliminate the fixed desk concept in the lobby area. Self check-in and in-car check-in will help guests to access his room in minimum time after exhaustive office hours and hectic travel.” Adding to the same, Apte states, “Laptops are considered outdated today. Services such as mobile check-in, mobile room service, mobile automated room controls, etc are now the next step forward in the hospitality sector. With such advancements, the hospitality sector is on its way to become a highly technology oriented sector where manual tasks and services are no longer required.”

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Celebrating 20 years in India 20 years ago, when the American Hotel & Lodging Educational Institute (AHLEI) was invited to India by the ministry of tourism in 1994, hospitality education was still in its youth. Dennie Mathews, chief managing officer, AHLEI talks about the institute's contribution to Indian hospitality and the way ahead By Steena Joy Dennie Mathews

How has AHLEI evolved in its journey since 1994? AHLEI came into India at a time and moment when India needed it the most.We are proud to have been the first international hospitality education provider to set up an office in India and it has been a long journey of contributing, learning and rewarding experience. While I would not say it has been a smooth sail but we are happy to have contributed to the career and professional development to several thousands of Indian students and hospitality professionals. We are today associated with a number of private hospitality institutes which deliver our various levels of programmes and it is encouraging to see many of our graduates placed well in the industry. Besides, we have in recent years been working very closely with top hotel chains including Indian Hotels, Royal Orchid, Sarovar, Mahindra Resorts, etc. by providing them with our online as well as skill programmes for their employees’ continuing education and training. Our engagement levels with both academic and industry today is quite high and this in itself is a testimony of how the educator and the ultimate employer value our programmes. How has the institute contributed to the Indian hospitality sector? If you were to step into any hospitality conclave or conference today, you will not come back without hearing the common refrain from hoteliers and

owners of the challenges of employee attrition and secondly unskilled labour force! This is exactly the space we have worked with in the hospitality industry. Students do our management programmes and are groomed to be hoteliers in demand and at the same time we offer professional certifications and continuing education/training programmes so that hoteliers can use these as tools to retain good talent and get them skilled. Our programmes are global in nature and standardised for all the 55+ countries where we have a presence, yet recognising the specific needs for the India market we have modified some of our products so that Indian hoteliers find our offerings even more attractive and befitting the local expectations. How has the hospitality education scenario changed in the past decade? The Indian hospitality education map I would say has been dynamic with rapid changes coming in at policy level, student expectations and industry expectations. When we began our journey, there was no university in India which offered a degree programme and the highest qualification available was only a diploma. Today, you would see that there are almost 50 universities in India which offer hospitality degree programmes. This has opened up a lot more choice for the student community, which has become demanding from both, quality and prospec-

42 FOOD & HOSPITALITY WORLD December 1-15, 2014

tive job opportunities perspective of the programmes they enroll into. These trends of degree programme availability also lead to the decline of the diploma market. While most of these long term programmes groom students to become managers, the industry has been short staffed at the line level, non-supervisory staff and this is where quality education or a proper skilling programme need is deeply felt. We at AHLEI are privileged to assist hotel chains with an excellent skill certification programme,

Our current focus is on vocational skill certification programmes which is world class and of globally benchmarked standard. There are not many quality education/skill providers in this level but this is the next boom sector – vocational skill training and certification. How do Indian hospitality education institutes compare with international ones? Indian hospitality education institutes have come a long way and are transitioning into world class institutes. Today, there are only a handful which fall in this category but the transition has begun. Private

hospitality education institutes are changing the face of hospitality education in India. Most quality institutes today are networked/affiliated with foreign institutions to be either their content and qualification partners or have twinning programme arrangements, faculty exchange arrangement, etc. All these changes setting in are very market driven as Indian students always would seek the best return for the investment they are chipping into their education. While it is true that Swiss schools continue to hold a sway and name for themselves, yet we are seeing Indian schools able to retain talented students with themselves by providing world class infrastructure, curriculums and faculty. We still are a long way to reach high quality programme delivery providers but the current state shows that education providers are serious in providing quality yet affordable education comparable to international institutions. What is the way forward for AHLEI in India? While we are continuing to work with hospitality institutes, our current focus is on vocational skill certification programmes and professional certifications for the hospitality professionals. Continuing education is not a very popular concept in India yet, but we believe educating people on the need of continuing education and the value of being certified at one’s area of work is important to keep oneself at the cutting edge

of knowledge and skill relevance in today’s changing industry dynamics. We at AHLEI continue to strive to be the first in introducing programmes in areas which may today not have the demand but we believe would eventually be of importance and demand. We partner with the right partners to develop all our content and qualification. For eg in this year 2014, we have come up with three major and very relevant programmes for the industry – first is partnered with TripAdvisor – a certificate programme in ensuring one’s guests gives good reviews for the property ; second is a programme in partnership with ECPAT on controlling human trafficking in situations where hotels are used as conduits and the third programme is developed partnering with STR Global – called Certification in Hotel Industry Analytics, a programme aimed to learn the math in the industry. These are examples of our commitment to the industry and the programmes we release worldwide are at the same time being made available to the Indian professional at affordable pricing! What is your advice to aspiring hospitality students? One line of advice: “This is the best time to be a hospitality student, over the next three to four decades we are bound to see a boom in the industry and this will in turn need quality professionals and you could be one of the success stories of tomorrow.”


MOVEMENTS Absolute Hotel Services India Absolute Hotel Services India has announced the promotion of RAKHI PUROHIT as regional director of sales, marketing, revenue and distribution for Absolute Hotel Services India, effective immediately. In her new role, she will lead the team by working closely with corporate sales, marketing and revenue team to drive revenue and marketing activities as well as develop each hotel sales and marketing strategies, rates structure and expand distribution channels based on competitive environment. She has a hotel management diploma from Mumbai and a post-graduate diploma in management studies from London. She went on to complete her MBA from University of Wales, London. She comes with a total experience of 17 years including more than five years in United Kingdom as cluster revenue manager prior to joining Absolute Hotel Services India in 2013 as regional director of revenue and distribution.

sorts & Palaces, The Leela Palaces, Hotels & Resorts and Starwood Hotels & Resorts. Most recently, as executive assistant manager, food & beverage services at The Lalit, Mumbai, he led the menu planning, forecasting, budgeting, resource planning, quality and cost control processes. He holds a diploma in hotel management from the Institute of Hotel Management, Catering & Nutrition, Ahmedabad. ANUP MISHRA has been appointed director of human resources at Hilton Chennai. Mishra has 13 years of experience, and has worked with Taj Hotels Resorts & Palaces, Mahindra Holidays and Resorts and InterContinental Hotels Group in India. He joined

Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet Marriott Executive Apartments

Anup Mishra

tor of finance, Hilton Chennai. He has 11 years of experience in finance, nine of which he has spent spearheading accounting, purchasing, storing and cost control in the hospitality industry. He has worked with

Fairmont Jaipur Fairmont Jaipur has appointed SHAGUN SETHI as director of sales and marketing. She has over a decade of experience in hotel sales and marketing in leading Indian hotel brands. She worked as sales manager - key accounts national sales with the Oberoi Group. She has been recognised for building high performing sales teams with a strong customer focus and business strategy to achieve proposed budgets.

Hilton Chennai AMIT KUMAR has been appointed as director of operations at Hilton Chennai. With over 16 years of experience in the hospitality industry in India, Kumar has worked with Taj Hotels Re-

Amit Kumar

Anjani Upadhyay

Hilton Worldwide in April 2012 and has since then served as director, human resources, at Hilton Shillim Estate Retreat & Spa and DoubleTree Suites by Hilton Bangalore. In previous assignments, he focused on employee welfare while heading the staffing, compensation and training and development functions. He holds a master’s degree in Human Resource Development from Prin. L. N. Welingkar Institute of Management Development & Research, Mumbai.

Kenilworth, Taj Safaris and Alila, Bangalore. Upadhyay took charge as director, finance, Hilton Shillim Estate Retreat & Spa, in September 2012. In that position, he led the pre-opening team through streamlining fund management, taxation, auditing, inventory management and financial control. He is a chartered accountant and holds a Bachelor’s degree in commerce from Calcutta University.

ANJANI UPADHYAY has been appointed as direc-

44 FOOD & HOSPITALITY WORLD December 1-15, 2014

Six Senses Douro Valley, Portugal NICK YARNELL has been

Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet Marriott Executive Apartments has announced the appointment of GAURAV AGGARWAL, as director of catering sales, at the property. Prior to working in Fairfield, he has executed several responsibilities as the sales manager at Marriott International, New Delhi. His professionalism also helped him rise the ladder quickly in his career that he began at The Park, Vishakhapatnam. Gaurav earned his Bachelors in Hotel and Hospitality Administration from the Institute of Hotel

appointed as general manager of Six Senses Douro Valley. The resort is scheduled to open by mid-2015. As a 24-year veteran of the hospitality sector, he brings extensive knowledge and experience in all aspects of the business, having worked in many destinations around the world-London, Los Angeles, Maldives and Paris. Yarnell is joining Six Senses Douro Valley from his most recent tenure as hotel manager at Four Seasons Hotel Marrakech in Morocco. Prior to this, he was the director of rooms at Four Seasons Hotel George V, Paris and at Four Seasons Resort Maldives at Landaa Giraavaru. Previous roles in his career with Four Seasons Hotels and Resorts were as director of rooms at Jimbaran Bay, Bali; Jackson Hole, Wyoming; and Riyadh, Saudi Arabia. He started his career as a management trainee with The Savoy Group in 1990, after graduating with a Bachelor of Science in Economics from The London School of Economics.

Management Catering Technology and Applied Nutrition, Chennai in 2005 and went on to complete an Industrial Exposure Training at The Taj Mahal Hotel, Mumbai. He has been an active participant of core training programmes at the Marriott.

Mandarin Oriental Milan Michelin-starred chef, ANTONIO GUIDA has been appointed as executive chef of Mandarin Oriental, Milan which is scheduled to open in 2015. Chef Guida joins from award winning restaurant Il Pellicano in Porto Ercole in the Monte Argentario area of Tuscany, and will be responsible for all of the culinary operations of the hotel. He has worked at various Michelin-starred restaurants such as Pierre Gagnaire in Paris, Enoteca Pinchiorri in Florence and Don Alfonso in Sant’ Agata sui due Golfi. He joined the restaurant La Terrazza Hotel Eden in 2000 as sous chef, eventually rising to the position of chef de cuisine before leaving to join Il Pellicano as executive chef in 2002. It was there that Chef Guida gained two Michelin stars in 2004 and 2010 and entered the list of renowned Italian restaurants, conquering the three forks of the acclaimed Italian guide Gambero Rosso.


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weekend

Scene and heard

With Marcellus Baptista

Cheer at the bar THE CHEER WAS ON as Courtyard by Marriott Mumbai International Airport launched its new bar Ark, marking the opening of the fourth food and beverage outlet in the hotel. Nestled on the ground floor, Ark is said to provide a smooth transition allowing night-goers of the city as well as in-house guests to shift from the lounge area to the high-energy bar area with a stylish chic twist. The launch party saw the fashion and film fraternity enjoy the signature cocktails, tasty hors d-oeuvres and mesmerising music. And the cheer was heightened as you heard that Ark would be the only bar in North Mumbai that would serve delectable craft beer. Kiran Rao at the Bandra Wine Festival

Cocktails and dreams

Wine warming WINTER WARMTH WAS in the air as Living Liquidz presented the fifth Bandra Wine Festival at D’Monte Park Recreation Centre. It was a weekend filled with wonderful wines, fabulous food along with music, dancing and sparkling conversation. Kiran Rao, Sameer Malhotra and Arfi Lamba were among the guests spotted at the fest. Looking happy indeed was festival coordinator B Shankaranarayan who felt that the success of the past four editions of the Bandra Wine Festival translated into an even bigger and better 2014 festival. There was the addition of a flea market, cookery shows, art gallery, wine walks and talks. And the cookery contest by Euroviva encouraged amateur chefs to show off their stuff at this festival organised by Monsoon Winds Pvt. Ltd. under the aegis of Celebrate Bandra.

Kareena Kapoor and Karan Johar at the Grey Goose Fly Beyond night at Grand Hyatt

Shraddha Kapoor at the launch of Ark at Courtyard by Marriott

FLY BEYOND, GREY GOOSE VODKA’S stunning philosophy and identity, came alive at Grand Hyatt at the awards night in association with Vogue India. Those who have reached amazing heights in their careers, like Kareena Kapoor, Karan Johar, Farhan Akhtar, Hrithik Roshan, Vikas Khanna and Barkha Dutt, won the awards in this stylish night hosted by Neha Dhupia. Grey Goose Fly Beyond campaign, you learnt, tells the story of Grey Goose creator Francois Thibault and communicates the provenance of the vodka. A ‘true iconoclast’ in the spirits category, Grey Goose has never been afraid to do things its own way with the aim of creating the very best. Guests enjoyed the exclusive Grey Goose cocktails mixed by some of the best bartenders of the land along with a superb selection of hors d’oeuvres and a dinner buffet spread including live stations.

Second helping

Irfan Pabaney and Rachel Goenka at the opening of the second outlet of The Sassy Spoon

60 FOOD & HOSPITALITY WORLD December 1-15, 2014

FOODIES REJOICED AT THE opening of the second The Sassy Spoon in Mumbai, this one located in Bandra. Chef owners Rachel Goenka and Irfan Pabaney were there to warmly welcome the many guests who admired the décor that they noticed was a little more playful, lighter and brighter than its counterpart at Nariman Point. Like the characteristic suitcase wall at Nariman Point, Bandra too had its very own version, this time with vintage bread boxes that were much appreciated by guests on the opening night. The menu featured exciting new dishes along with the classic offerings. Globally inspired, you learnt that the menu introduces fresh, sustainable and, whenever possible, local ingredients. Besides premium drinks at the bar and fantastic food fare, guests relished an array of mouth-watering desserts like lemon and thyme cheesecake and seven-textured hazelnut and chocolate cake.


weekend

E V E N T S

NOBLE CAUSE Nishant Agarwal (left), EAM and Anuraag Bhatnagar (second from right), AGM of Starwood Hotels & Resorts India along with members of Assisi Bhavan - Home for Aged at the five km charity run organised by The Westin Mumbai Garden City as part of its care for community drive to raise funds for the old age home in Goregaon

CULINARY CHAMPIONS L-R: Sharath Ramaswamy, Aalok Das and Oliver D'souza bagged the third, second and first place respectively at the first chili cook-off competition hosted by Chili’s Grill & Bar at their recently launched outlet at Indiranagar, Bengaluru

GLOBAL TASTING Celebrity Chef Nobu Matsuhisa and his team of international chefs from Nobu restaurants globally convened in Dubai to showcase their varied cooking styles at the World of Nobu, a two day food festival held at Atlantis, The Palm

SHINING GLORY L-R: Sachin Chowdhery, entrepreneur and author, Rajeev Samant, founder and CEO, Sula Vineyards and Chef Okamoto, three-star Michelin chef at the recently concluded Vinexpo Nippon exhibition held in Japan

LEARNING CURVE L-R:

EXTENDED MANAGEMENT InterContinental Hotels Group recently signed a

Professor Sebastien Semenzi, Professor Irfan Mirza, director, VM Salgaocar Institute of International Hospitality Education and Professor Georges Ortiz at an event to announce the hosting of Semenzi and Ortiz, two international faculty members, for the next few months at the college campus in Raia, South Goa

multi-year contract extension with Omran, a tourism-related investment, development and management company for the 258-room InterContinental Muscat hotel, which will undergo extensive refurbishment

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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.

FHW December 1-15, 2014  

FHW (Formerly Express Hospitality) A Fortnightly insight for the hospitality trade

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