Food & Hospitality World (Vol. 3, No. 7) December 16 - 31, 2014

EDITOR’S NOTE

Charting growth

W

hat a year it has been for the tourism industry indeed. For a sector which was once neglected and mostly considered as an afterthought, tourism has received its share of priority and prominence in the year 2014.

India is surely playing on a new pitch with new players who are thinking tourism, talking tourism and also walking the talk of tourism. There seems to be a clear sense of positivity in the air and crucial projects which were rusting in the corridors of power are finally breaking through the cobwebs. The visa on arrival initiative that was highlighted in Arun Jaitley's Budget speech recently took shape with 43 countries gaining efficient access into India. The decision on the part of both, the ministry of external affairs as well as the home ministry, will surely work well for inbound tourism, both in the leisure and the MICE space.

Another pertinent subject that the finance minister highlighted, which is relevant for the hospitality sector is REIT (Real Estate Investment Trust) and InvIT (Infrastructure Investment Trust). Anil Harish, advocate at DM Harish & Co Advocates, in our past issue, clearly stated that REITS has found favour in other countries as an investment vehicle midway between debt and equity, and it has a scope in India. Though, presently some amount of clarity is

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.

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December 16-31, 2014

“From fine dining restaurants that are re-designing their menu to that of QSRs who are charting their robust expansion projects in India,the food business is witnessing an encouraging growth”

required but once that comes in, REITS and InvITs should attract substantial investment from India and overseas. The recent railway initiative by the PMO to increase connectivity to the North East is probably one of the best announcements that can happen in the domestic tourism space.

The North East is truly the pride of India and fortunately, we finally realised it before it was too late.

In the world of food and food products there is noticeable innovation taking place across the board. From fine dining restaurants that are redesigning their menu to that of QSRs who are charting their robust expansion projects in India, the food business is witnessing an encouraging growth. If some investors in the QSR space are to be believed, then interestingly business for them is making sense in the Tier II and Tier III cities of India. Venturing out into the smaller regions and cities seems to be a preferred choice as market behaviour has made these regions attractive for investments. From changing tastes and preferences to spending patterns, QSRs are fast moving into this space. Finally, coming January Mumbai will welcome India’s leading food and hospitality exhibition, FHW 2015. However, before that do try and take some time out to reflect on the year gone by as we step into 2015 with renewed energy and enthusiasm.

REEMA LOKESH Editor

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

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CONTENTS Vol 3 No.7 DECEMBER 16-31, 2014

HIGH SPIRITS

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

CHEF’S PLATTER

THE RISING

STAR

Manager Bhadresh Valia

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Howthe bakerysector in India is witnessing a metamorphic growth (28-34)

DISHING OUT EXCELLENCE IN THE HASTE TO MODERNISE, INDIA’S RICH CULINARY HERITAGE IS BEING DILUTED, A LOT NEEDS TO BE DONE TO RESTORE WHAT HAS BEEN LOST

P16: PRODUCT TRACKER Costa Coffee

P19: NEW KIDS ON THE BLOCK Fairmont Sanur Beach Bali

P51: LIFE Cutting-edge training

MARKETS

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K HOSPITALITY CORP TO BE LAUNCHED IN JANUARY 2015

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GRAND HYATT GOA LOOKS TO INCREASE FIT CLIENTS

P52: MOVEMENTS ibis Bengaluru City Centre

PRODUCTION General Manager B R Tipnis

A SPARKLING FUTURE A NICHE WITHIN A NICHE, THE CHAMPAGNE MARKET IN INDIA HAS SHOWN A SLOW YET DISCERNIBLE MARKET GROWTH OVER THE PAST FIVE YEARS

P68: WEEKEND Scene and heard by Marcellus Baptista

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MADHU JAYANTI INTERNATIONAL EYES 8-10% MARKET SHARE IN TEA BAGS CATEGORY

EDGE

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PAGING FOR EFFICIENCY TECHBREWERY'S PAGING SOLUTIONS OPENS UP A WHOLE NEW DIMENSION OF GUEST CONVENIENCE, ALONG WITH COST SAVING AND EFFICIENCY

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

K Hospitality Corp to be launched in January 2015 Kahini Chakraborty Mumbai FOUNDING PROMOTER and business leader of one of India's largest F&B retail companies, Sunil Kapur has decided to consolidate all the brand businesses, of namely Global Kitchens, Grand Cuisines, Copper Chimney and Travel Food Services, under one single entity called K Hospitality Corp. The official roll-out of the brand transition will be effective January 2015.

Speaking exclusively to Food & Hospitality World on the company's re-branding exercise and brand expansions, Varun Kapur, executive director, K Hospitality Corp said, “Our business divi-

Varun Kapur

sions are divided into: hospitality and food services and travel retail. We wanted to function under one platform and communi-

cate with all our extended stakeholders. Within the group there is a lot of cross utilisation of expertise and the idea is to have synergies more effectively across the group. Moreover, the rationale for the brand consolidation is to centralise key functions, provide clear strategies for growth and expansion aligned to group strategy, improved governance and more efficient management of operations of each vertical. K Hospitality Corp aims to be one of the largest Indian hospitality and food service groups in India catering to an extensive spectrum of F&B related services, across both landside and travel retail business areas/verticals.”

Elaborating on the company's restaurant business expansion, Kapur informed that the brands - Irish House, Copper Chimney and Bombay Brasserie have been successful in the market. The company opened three outlets of Bombay Brasserie in Coimbatore, Kolkata and Chennai, and after seeing the success of the brand in a short span of time, the company is soon going to open its fourth outlet and second one in Chennai in the next four-five months. The company is also scouting for locations in Mumbai for the brand's expansion. Besides this, the company is also going to launch Irish House cafes in Delhi, Bengaluru and other metro cities, and ther-

after in tier II cities. It is also looking at strengthening its presence in airport F&B, at its current locations-Delhi, Mumbai and Chennai, Muscat and Salalah International Airport.

The company recently forayed into lounge management business and opened CIP lounge operations at Terminal 2 of the Chhatrapati Shivaji International Airport in Mumbai. TFS is managing the lounges in partnership with Performa, a gategroup company highly regarded worldwide for designing, managing and servicing airport lounges.

The company's banqueting and catering business is also undergoing rapid expansion.

Golden Tulip leverages on mid market for growth Sudipta Dev Mumbai GOLDEN TULIP HOTELS, a part of international hospitality chain – Louvre Hotels Group, has 16 operational properties in India, primarily three to five star hotels in major metros and Tier II cities. The brands include Tulip Inn (three star), Golden Tulip (four star) and Royal Tulip (five star). “Our goal is to create a portfolio of hotels that showcase our strong brand reach with clear positioning along with innovation to optimise customer experience. Our constant en-

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deavour is to target growing cities with ample business and leisure potential. We are investing in building our infrastructure and human capital to provide support to all our hotels,” stated Vimal J Singh, managing director, Golden Tulip Hotels, South Asia, adding that they are looking to expand the flagship brand, Golden Tulip, in the country.

Golden Tulip Hotels has positioned itself to cater to the mid market segment of travellers – both leisure and the corporate sector. While Golden Tulip Goa and Jaipur attract holiday goers,

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Vimal J Singh

Golden Tulip Chandigarh, Panchukla: Ambient Resort & Spa is targeted towards trav-

ellers looking for a weekend getaway, MICE and weddings.

Golden Tulip Lucknow is a contemporary business hotel in the capital of Uttar Pradesh.

Opening soon are Golden Tulip Vasundhara, Golden Tulip Neemrana and Royal Tulip Luxury Resort Shimla. The company has recently launched a new five star property, Royal Tulip Luxury Resort Coz Bazaar Bangladesh, located on Inani beach, which is the world’s longest natural sandy beach.

“Our brand holds true to its tagline- ‘International standard, local flavours’. Each of our ho-

tels, be it in India or abroad, successfully retains the charm and traditions of the local culture of the particular city and aesthetically blends it with high service standards clubbed with latest technology and modern amenities,” said Singh, pointing out that Golden Tulip Hospitality Group's multiple loyalty programmes like the Ambassador Club (Bookers Club), Flavours (frequent guest programme) and Connections (Frequent Flyer programme) have given them an edge over competitors.

It has also been the key driver of growth in the country.

MARKETS

Grand Hyatt Goa looks to increase FIT clients Rituparna Chatterjee Mumbai GRAND HYATT GOA, which has established itself as a MICE and wedding destination in the state, is positioning itself as a leisure hotel to significantly increase its FIT client base. For the same, the hotel has introduced several services within the property to attract international and domestic leisure travellers and the locals. Presently, the hotel's 80 per cent revenue is contributed by the wedding and MICE segment and the remaining 20 per cent by the FIT segment. The introduction of these new services are a part of the hotel's efforts to increase its FIT revenue contribution considerably. “Most of the hotel's revenue has been driven by MICE and wedding. We felt the need to penetrate more into the leisure market and to do so we have come up with different concepts everyday,” stated Jaco Le Roux, general manager, Grand Hyatt Goa, adding that guests can opt for different experiences at the hotel like fishing on Mondays, cooking classes on Tuesdays, Ladies Night Special on Wednesdays, seafood market on Thursdays, Australian bush barbeque on Fridays, sailing on Saturdays and farmers market on Sundays.

“Starting December 14, we have organised the farmers market to be held every Sunday till the end of the season. We are having live food stations with beer gardens, live music, wine stores and 40-50 vendors from Goa selling their food and drinks. We expect 1500-2000 people coming in on the first week itself,” he added. Presently, the hotel offers 52 different leisure activities on the resort and 43 off and around the property. The hotel also recently opened a resort activity centre to offer customised activities to its guests.

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December 16-31, 2014

F&B FOCUS

A MARKETING INITIATIVE

Presenting in style We Indians love our food to be hot, but can we create innovative buffet presentations and maintain the temperature at the same time, asks hotelier Arjun Abbi

T

he last two decades has been a crucial period of change. The digital trend is a prime example of a phenomenon that has swept almost every industry of its feet and completely redefined it. The result of such revolution is generally a shake-down of the entire trade. Traditional corporate majors are caught on the back foot and the disruptors become the new leaders.

While less prominent, there has been a paradigm shift in the food and beverage and banquet business during this time line as well. The importance of food presentation in buffet has taken priority to all other factors and those players that have identified and focused on this trend have spiralled to the top. The industry has had a similar shuffle. Only the giants of banquets and catering that have realised within time have managed to stay in the game. The players who have not redefined their buffet to focus on presentation have either crashed or are definitely on their way out.

Redefining buffet I can give you an example of the New Delhi market itself. The leaders in the outdoor catering industry are all relatively new (by new, I mean the organisations are less than 20 years old) and all have one thing in common their food presentation is innovative. Their buffet is a feast for the eyes. Not a mundane row of steel chafing

Arjun Abbi

The latest trends in food display has only been extended to the salad and dessert counters. It is in this space that our meal overlaps with the western cuisines dishes, but mesmerising tiers of free form display, live cooking stations, back-lit platforms and heaps of mini bitesized dishes. These outlets that caught on to the importance of this trend have zipped their way to the number one and number two positions. They have been the choice of the host for almost all their events, having multiple jobs each evening, while

10 FOOD & HOSPITALITY WORLD December 16-31, 2014

the bewildered traditional banquets and caterers are still waiting for a call back.

Such has been the power of food presentation in the recent years and for a good reason too. The hosts spend close to 50 per cent of their budget on the décor of an event. Their aim is to have a fairy-tale like ambience when their guests walk in to the party. It is about flawless

arrangement of beautiful lighting, props, flowers, furniture, linen and music that have to be in sync. So then why should a tacky bar and buffet display ruin the setup?

Given that the invitation is almost always for ‘cocktails and dinner’, the buffet should actually take centre stage in the fabled setting. The traditional clumps of food in a chunky gastronomic food

warmer lit by two foil covered fuel burners just don’t cut it anymore. The buffet has to be romantic and enticing. The food needs to be high-lighted and presented in tiers. The display should be open and fresh with the aromas flowing into the guest’s appetites. The preparation needs to be exciting, laid out individually, clearly and garnished to perfection.

The roadblocks In recent times, I have noticed an influx of imported buffet designs and equipments making a bee-line for Indian hospitality outlets.

Large five- star hotel banquets with strong foreign exchange earnings and a sizeable quota of EPCG duty exempt licenses are purchasing directly from western Europe and USA. Smaller hotels, restaurants and outdoor caterers are able to source cheaper Chinese versions or local Indian rip-offs

F&B FOCUS

A MARKETING INITIATIVE

of the same European designs. Either way, it has worked and managed to spruce up their buffet line significantly. At least it has worked till now. I see a road block ahead that I believe was not anticipated previously. It has to do with Indian cuisine and behaviour versus foreign equipment and designs. I shall explain in detail.

The latest trends in food display has actually only been extended to the salad and dessert counters. It is in this space that our meal overlaps with the western cuisines.

When it comes to the starters and main course, there is a road block. Indians do not have the appetite for cured meats, cheese, Bruschetta and other room temperature or cold foods in the same volume as the Westerners.

Instead, we prefer our samosas, kebabs, cutlets and other warm foods. And for this the display equipment is restricted to chafing dishes or live cooking station. There has not been any serious presentation tool for such cases till date. Agreed, the chafing dish is a necessary evil. It is a container with a lid and warming stand or induction base, and that is the only way to serve semisolids such as gravy based foods, dals, etc. But what about solid warm foods and dry bite size dishes? We should not be restricted in display for such fares just because the equipment is not available in the western world.

Fortunately, a new Indian design company has taken the trouble to avoid mocking western designs and is innovating with original designs.

They have partnered with a panel of revered Indian chefs to identify such issues in food and beverage service. A team of industrial designers sit down with the chefs and work with the industry to design and develop solutions for problems that are specific to Indian cuisines, events and behaviours. They meet sever-

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December 16-31, 2014

al times each year to develop, fine-tune and tweak the products to perfection. Each item in their collection is a solution to major industry problems. Buffet props that can actually keep the food warm and also be the tool for a cre-

ative presentation has been absent in this industry. These items are risers, levels, dishes and stands that not only delight the eyes but also maintain the temperature to satisfy the taste. They fully justify the mouth-watering

creations of chefs who are endearing their guests well into the night. Such items need to be innovated. These are the disruptors of the Indian food and beverage world and will continue to shake-down this industry.

(The author is a hotelier, restaurateur and caterer.

He owns and operates the Holiday Inn Jaipur and Vikram Hotel Group, 24hr Lounge and Cafe 1440, QSR outlet Wokstar and Catering service Asian Haus)

MARKETS

'Timeshare is a driver of domestic tourism' Ramesh Ramanathan, the new chairman of All India Resort Development Association (AIRDA) talks about making the government aware of the benefits of the timeshare sector and the role it plays in economic development in the interior regions of India

By Sudipta Dev What are the key focus areas for you as the new chairman of AIRDA ?

At AIRDA the work objectives are clearly defined. As the new chairman I see my role in consolidating the gains and increasing the membership drive of AIRDA. This means reaching out to more players in the hospitality industry, sharing with them the benefits of being in the timeshare sector and enrolling them as members. The second objective is to make the industry more transparent to the customers and put in place processes and procedures which will deliver this. The third focus area is to urge the government to consider the benefits of a growing timeshare sector and accord benefits on par with the hotel sector.

The major concerns of the industry that you would like to highlight or address.

Timeshare is perhaps the

fastest growing segment of leisure tourism, clocking around 20 per cent CAGR over the last several years. The industry being relatively nascent in India has not yet been given the due consideration in respect of policy issues and incentivisation. This needs to be addressed. Other key areas will be to increase transparency and overall standards of business in order to improve consumer satisfaction.

What kind of policy eco system is needed for the development of the vacation ownership industry in India ?

Timeshare plays a significant part in the economic development of India's vast interiors where most of its resorts are located. AIRDA has recently conducted a survey to assess the economic value in addition to the local economy by the timeshare resorts in the regions. Another aspect is the

Ramesh Ramanathan

mixed use of hotel and timeshare units. This is the preferred business model the world over and should be followed in India too. There is a need to cover all hospitality segments with the same policy approach in terms of incentives and other benefits. In other countries there is no differentiation between hotels and resorts. Timeshare is a driver of domestic tourism and has to be

encouraged to play a larger role in its growth. India provides a ready domestic market base of over 800 million as compared to around six million foreign tourists. Our policy may therefore focus on catering to the domestic tourist infrastructure which in turn will provide a ready platform for receiving increased numbers of foreign arrivals. We would make an appeal to the government to evaluate the multiple benefits of timeshare and the role it can play to enhance economic growth in areas where other industry segments are not prepared to invest. Our prime minister’s “make in India” focus can be applied to the timeshare industry provided major policy concerns are addressed.

What are the growth expectations of the industry in the next five years ?

Timeshare industry is perhaps the only customised holi-

day option in the leisure tourism segment. Being a lifestyle product it caters to the rapidly changing lifestyles of both young and old alike. Considering the resilient nature of the Indian economy which is expected to grow rapidly in the coming years, coupled with increasing disposable incomes we expect high growth prospects for the timeshare industry in the country. In the coming years we can see a higher growth than what has been achieved so far.

Do you foresee the emergence of any interesting trends ?

A larger basket of products and services to cater to growing consumer trends in terms of holiday preferences, improved technology for reducing downtime and improve delivery to the customers. Perhaps an increased synergy between hospitality segments to optimise operations and others.

Meininger Hotels partners with Foncière des Régions FHW Staff Mumbai COX & KINGS owned Meininger Holding GmbH and Foncière des Régions, through its subsidiary Foncière des Murs, have announced that they have formed a commercial partnership in respect of the sourcing by Meininger and acquisition by Foncière des Régions of hotel property investment opportunities primarily

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in European gateway cities, to be leased to and managed by Meininger under the its brand.

Primary cities targeted include Amsterdam, Barcelona, Brussels, Berlin, Geneva, Hamburg, Frankfurt, London, Madrid, Milan, Munich, Paris, Rome, Vienna and Zurich. In addition, other cities in both Western and Eastern Europe where the Meininger brand is likely to be popular are also planned for expansion.

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Meininger will operate these hotels under its brand in a lease structure. It will also provide other services appropriate to its brand. Over the next four years, this strategic agreement could translate into up to EU 400 million total hotel investments, subject to approval by both parties on a hotel by hotel basis, through triple net longterm leases.

Foncière des Régions, European leader of the hotel real es-

tate market, already has successful relationships with leading operators in this sector, including with Accor, B&B Hôtels, NH Hotels and Louvre Hotels Group. Foncière des Régions’ strategy is to strengthen its presence in the hotel sector throughout Europe and expects the partnership with Meininger to accelerate its European footprint while creating a long- term relationship with an operator with a proven

track record and meaningful development potential.

Navneet Bali, CEO, Meininger Hotels, said, “Meininger is a unique hybrid hotel product. The partnership with Foncière des Régions is an important step for our expansion in Europe. Meininger’s aim is to operate an 'urban traveller's home' in every major European city. The collaboration with Foncière des Régions is an exciting step in this direction.”

MARKETS

Madhu Jayanti International eyes 8-10% market share in tea bags category Rituparna Chatterjee Mumbai MADHU JAYANTI International, an India-based tea exporter, has aggressive plans to expand in India as well as international markets. Their growth plans are mainly focused around increasing their product line and presence in India and expanding their geographical reach in overseas markets. As part of its expansion strategy in the India market, the company recently entered the tea bag category by launching TE-A-ME, a premium range of tea bags. Presently, the product is available in Mumbai, Pune, Goa, Bengaluru, Chennai, Hyderabad and Kolkata and by January 2015, the company has plans to enter Delhi followed by a simultaneous roll out amongst Tier II cities. “Our institutional sales team has already started supplies to a number of properties in Goa, Mumbai, Bengaluru and Kolkata. We aspire to achieve eight-10 per cent market share in this category,” stated Sumit Shah, executive director, Madhu Jayanti International.

Over the next 18 months, the company also plans to launch five blends of wellness teas. The company has earmarked a budget of `15 crore towards brand building and promotional activities. Moreover, the company also has plans to diversify its presence in two of its export markets - West Africa and South America. “West Africa has delivered us a staggering growth from three countries (Burkina Faso, Nigeria and Mali).

We now plan to enter the remaining countries in the region with special focus on Benin, Ivory Coast, Togo and Senegal. South America has developed a taste for alternate herbal infused hot beverages. We are hoping to bring in our expertise in creating region specific herbal blends to develop a product that fits the consumer taste profile of the region,” he added.

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December 16-31, 2014

MARKETS

McCain Foods looks at expanding distribution network Kahini Chakraborty Mumbai MCCAIN FOODS, producers of frozen french fries and appetizers, is offering a wide range of innovative and profitable menu solutions for every segment of food service business. The company is expanding its distribution network as well as improving availability of its products. Currently, McCain products are available in around 10,000 outlets across Tier I&II cities such as Delhi, Mumbai, Bengaluru, Chennai, Hyderabad, Kolkata, Ludhiana, Goa, Pune, Indore, Kanpur, Mangalore, Mysore, Solan, Panchkula, Shillong, etc. The company is now targeting to expand its retail network to about

50,000 outlets in the next five years. Speaking exclusively to Food & Hospitality World, Vikas Mittal, managing director, McCain Foods India said, “We have customised our products to appeal to local Indian taste buds.

The Indian customer is getting familiar with frozen foods. We have done extensive research to grow the best quality potatoes for our products. We will continue to offer a wide variety of vegetarian products to our customers – from french fries to potato specialties and cheese appetizers to an entire veggie range.”

McCain Foods recently launched Veggie Fingers for its institutional customers, in addition to the latest ‘veggie’ range of McCain Veggie Nuggets and

Vikas Mittal

Veggie Burger Patty. “We have an innovation team and state-ofthe-art R&D centre wherein we keep exploring new product con-

cepts,” he mentioned. When asked about the company's strategies to increase market share, he informed, “We entered the Indian market in 1998. From there on, we have come a long way expanding the frozen food market in the process. For institutional customers, we offer solutions which they can use as a part of their menu creations. In order to promote the products and connect with them, McCain undertakes activities such as organising HORECA meets, participation in B2B shows, print advertising and one on one sampling for institutional customers.”

On the sales revenue growth, Mittal replied that about twothird of the business comes

from institutional sales with customers in leading national and international QSR and HORECA, and the remaining comprises of retail and exports.

Elaborating on the expected market growth in the frozen food segment in India, Mittal opined, “The frozen foods category in India is still at a nascent stage. This market is evolving gradually and is very crucial for us. With the growing number of malls and with consumer footfalls moving away from high streets to both shopping malls and travel locations, consumer food service operators are also looking at such locations to set up their outlets. McCain therefore, envisions scope for significant growth.”

Mumbai gets its first roti-concept cafe Kahini Chakraborty Mumbai RAVI KAMAL FLOUR Mills, traditionally atta manufacturers, has launched its health food brand Jiwa as well as opened one-of-its-kind roti concept cafe- 'Cafe@ Jiwa' in Bandra, Mumbai. The company is engaged in bakery related manufacturing operations such as biscuits, bread and rusk manufacturing.

Cafe@Jiwa as part of its menu offers Roti Wraps, Gourmet Rotis and Dessert Roti options. The company offers different varieties of attas such as Probiotic Chakki Fresh Atta, Nutra Multigrain Atta, Nutra Soya Atta, Diabetic Care Atta, Blood Pressure Care Atta, Slimming Atta, Fitness Atta, Gluten free Atta,

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Raghav Gupta

Thepla Atta and Missi Atta.

The atta combinations contain a blend of whole grains, natural vegetables, edible seeds and other super foods in exacting proportions.

Speaking exclusively to

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Food & Hospitality World on the idea behind introducing a roti concept cafe, Raghav Gupta, director, Jiwa said, “Bread is a western offering that we all have taken to. Our very own whole wheat rotis

and chapattis can be just as tasty and way healthier. We wanted to bring rotis back, and Jiwa is more than just a health product brand. So we decided to start a roti concept café. Café@Jiwa is a one-ofits-kind roti concept café which we exclusively offer at the Jiwa Experience Centre in Bandra. At Jiwa, we strive to inspire a healthier lifestyle through natural, nutritious and wholesome food. Roti is the most integral item of an average Indian meal, yet it is the most ignored. Our products are manufactured and packaged in-house at our ISO 22000: 2006 certified, state-of-the-art manufacturing plant in Khopoli, Maharashtra.”

Elaborating on its expansion plans, Gupta informed,

“We receive lot of attention from interested parties looking to take up franchisees but we want to expand carefully.

Presently we are test marketing our attas in different Tier I and Tier II cities in the country. In Bengaluru, our products are now available at Bigbasket.com, the biggest online retailer. In Delhi we are available with premium general trade stores. Similarly in Baroda all our products can be sourced from Apex Dry Fruits. We are also present on modern trade platforms like Westside - Gourmet West, Nature's Basket, Foodhall and Reliance Fresh across the country. For the café concept we are looking at partnering with a leading hospitality group who can take this concept pan India and abroad.”

MARKETS

Lemon Tree Hotels incorporates FRS to strengthen security Archana Sharma New Delhi WITH AN AIM to further strengthen its security measures, Lemon Tree Hotels has incorporated a high performance Face Recognition Solution (FRS) with the support of NEC India. According to Rahul Pandit, president and executive director, Lemon Tree Hotels, “This is the first time that a top-end safety and surveillance system has been accepted and installed in India's hospitality sector. Having 26 hotels in 15 cities across India, the safety and security

of our guests is our prime responsibility.” This technology has been incorporated at the Lemon Tree Delhi Aerocity and Red Fox Delhi Aerocity Hotel, establishing a benchmark in the security offered to its guests.

The strength of NEC’s face recognition technology lies in its tolerance to poor quality, highly compressed surveillance videos and images.

“This cutting edge technology can even use poor quality webcam images to produce the highest search results per second and can recognise altered faces too with a high level of

The strength of NEC’s face recognition technology lies in its tolerance to poor quality, highly compressed surveillance videos and images accuracy,” stated Koichiro Koide, managing director, NEC India. The FRS can produce search results quickly, even when linked to a massive database of over 1.6 million records. It has achieved the

highest performance evaluation in the recent Face Recognition Vendor Test (FRVT) 2014 performed by the US National Institute of Standards and Technology (NIST).

“The security solution is

deployed with NEC’s partner Target Vision which not only alerts for potential security threats but at the same time can also be used to remember and differentiate staff, loyal guests and the VIPs at all the Lemon Tree Hotels across India,” added Koide. The hospitality chain has plans to set up the NEC security system at their two upcoming hotels in Mumbai also. Pandit also hopes that with this new FRS security system getting popular in the India market, the government might lessen frisking and make it mandatory.

PRODUCT TRACKER

Costa Coffee FOR THIS FESTIVE season, Costa Coffee has introduced a range of desserts and drinks.

The festive dessert range includes Cherry Almond Muffin and Salted Caramel Chocolate Log. Cherry Almond Muffins is priced at `130 and Salted Caramel Chocolate Log at `160.

While the festive drinks range includes - Hot Spiced Apple, Salted Caramel Latte and Sticky Toffee Latte’. Hot Spiced Apple is priced at `200, Salted Caramel Latte at `180 and Sticky Toffee Latte at `180.

Belvedere Vodka BELVEDERE VODKA continues its partnership with RED and BELVEDERE(PRODUCT)RED with a special edition bottle that raises proceeds for the Global Fund, the world’s leading financier of programmes to fight HIV/AIDS. The (BELVEDERE) RED Special Edition bottle combines innovative packaging of Belvedere Vodka and the iconic RED hue; resulting in a semi-transparent metallic bottle.

Pergo PERGO’S LATEST COLLECTION, Original Excellence 2014 (AC-5 Grade) Class 33, is an attractive flooring for commercial spaces and is available in 25 decors. The new range consists of single strip, multi-strip plank pattern with different shades of walnut, merbau, oak, and also Genuine sawcut, Genuine wood; Genuine rustic surface structure. Formats available in this range are 2050 x 205 x 8 mm, 1200 x 190 x 8 mm, 1200 x 123 x 8 mm

Delta Faucet DELTA FAUCET has introduced a contemporary collection of faucets, showers and accessories in its new Ara Bath Collection. The collection features a large range of products, including enclosed spout and channel spout configurations on its singlehandle and two-handle widespread and wall-mount faucets; tub and shower trims; handshowers; and Roman tub faucets. Additionally, one handle vessel riser option and enhanced coordinating accessories including a soap dish, tumbler holder and towel bar, are also available.

Cambay Tiger CAMBAY TIGER serves up the most premium high quality Silver Pomfret acquired from the Arabian Sea. The Silver Pomfret is priced at `420 for 500gm.

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FOOD & HOSPITALITY WORLD

December 16-31, 2014

MARKETS

A journey across India's culinary capitals Sudipta Dev Mumbai HEART OF INDIA is a niche travel agency that has been successfully operating inbound food tours for food lovers from across the world, who have an interest in India's cuisine culture and want to explore its many nuances. “We exclusively started this culinary tour to focus on four main cuisines of India, that is Delhi for North West Frontier cuisine, Lucknow for authentic Awadhi cuisine, Hyderabad to taste the Deccan food, followed by coastal Malabar cuisine in Kochi,” said Kush Singh, cofounder, Heart of India.

The response has been encouraging as there is a lot of interest in Indian food all over the world. The main market so far has been Europe, primarily the UK and France. “We also had a good interest from Australia, and we are getting enquiries from Canada and the US as well.

Kush Singh

This is a niche segment so we are having excellent relationships with culinary associations of all these countries. There are well known food tour operators all over the world, we are engaging with them as well,” mentioned Singh.

Interestingly, the tours are not focused on the travel alone.

“The first priority is good food, it so happens luckily that Delhi, Lucknow, Hyderabad and Kochi are very good travel destinations

as well,” stated Singh. He pointed out that while every region claims that they have the authentic food, but these four cuisines - the North West, Awadhi, Deccan and Malabar have been practiced professionally in the kitchens of India and have been mastered through the centuries. There are other cuisines as well, but there is no legacy or history of professional cooking. “Only when you indulge in professional cooking, can an authentic legacy be preserved,” he asserted. The highlights of the tour includes special interaction with the chefs, access to the kitchens, also informal cooking sessions. Acknowledging that India has to be promoted for its various aspects, not just the beautiful monuments or history, Singh stated, “Food is a very important aspect of our culture.

This is a real interest tour, for real food lovers who are looking for a deeper meaning of their travel to India.”

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December 16-31, 2014

MARKETS

Business dining key contributor to rising restaurant revenue: Concur FHW Staff Mumbai CONCUR, provider of spend management solutions and services, has released an analysis which reveals that business dining is helping fuel a rise in restaurant revenue. Supported by insights from Table8, the analysis also sheds light on business dining trends in the US that restaurants can leverage to effectively increase revenue by targeting business diners.

Table8 is primarily backed by Concur’s Perfect Trip Fund, and offers patrons exclusive last minute access to sold-out restaurant reservations.

According to the National Restaurant Association, total

restaurant sales hit a record high in October 2014 and sales are likely to continue rising in the coming months. Business dining, a key driver for restaurant revenue, is expected to contribute significantly to this uptrend.

The analysis shows: Business dining is a bright spot in overall dining sales: While overall dining sales in the US grew approximately 1.4 per cent from Q1 2013 to Q1 2014, Concur studied the dining habits of its business users and found that frequent business diners increased their dining spend by six per cent within the same period. This business dining spend represents a variety of expense types including

meals while traveling, client meetings and team outings.

Business dining is a top employee expense: Notably, since 2011, business dining has averaged a five per cent increase year-over-year– indicating that business dining continues to be a top expense for employees.

This growth in business dining spend at a faster rate than leisure dining is similar to the accelerated growth seen in corporate air, hotel and ground transportation spend.

Best cities for business dining: Among Concur’s 25 million users, New York City, Chicago and San Francisco were the top three business dining cities by total spend for the 12-month period from August 2013.

Most extravagant business diners: Within the same 12month period, the most generous business spenders were found in New York (US$152 per dining check); Boston (US$121 per dining check); Miami (US$120 per dining check); Chicago (US$118 per dining check); San Francisco (US$117 per dining check).

“Business dining is big business, especially right now, as our data shows. From our Expense IQ Report of last year, dining ranked as the third largest spend category for companies in the US, trailing only airfare and lodging,” said Brian Camposano, senior vice president of corporate strategy, Concur. “With business travel

predicted to rise in 2015, we expect to see overall corporate expenditure – especially for business dining – go up as well, he added.”

For restaurants, these insights present opportunities to pursue business diners. “Our restaurant partners tell us that business diners spend up to two-three times more than the average social diner,” said Peter Goettner, CEO, Table8.

“Restaurants that recognise the importance of business diners can devise smart marketing strategies to attract more business diners through their doors and increase margins on days of the week where they typically see lower traffic from the social diner,” stated Goettner.

BestHotelOnline.com integrates with eRevMax FHW Staff Mumbai HONG KONG based BestHotelOnline.com has completed a two-way interface with eRevMax to offer automated channel management and reservation delivery to its growing base of customers. Accommodation providers using eRevMax distribution solutions including RateTiger and Connect Live platform will now be able to make real-time ARI (Availability, Rates and Inventory) updates and receive bookings generated on this channel through eRevMax solutions directly into

18

their property management systems.

Stella Ng, director, market management, Best HotelOnline.com, said, “Our partnership with eRevMax allows accommodation providers to further reduce their time to update rates and availabilities while automating reservation delivery directly into their PMS, thereby enabling us to provide a better user experience for our customers. In addition, connecting with the eRevMax Hotel Ecosystem will give us the opportunity to explore new supply partners and improve our global inventory supply.”

FOOD & HOSPITALITY WORLD

December 16-31, 2014

Accommodation providers using eRevMax distribution solutions will be able to make real-time ARI updates

Greg Berman, chief operating officer, eRevMax, said, "Asia is the largest regional travel market, with online travel penetration expected to reach 31 per cent by 2015. Our integration with BestHotelOnline.com will improve our portfolio by offering a diverse range of distributors through the eRevMax Channel Ecosystem. A greater number of hotels can now leverage the benefits of our Channel Ecosystem while streamlining their distribution efforts."

Following the two-way XML interface certification with eRevMax, BestHotelOnline.com joins the eRevMax Channel

Ecosystem, thus providing the channel direct connection to the leading hotel PMS and CRS and enhancing its product proposition to potential hotel clients. The data flow between the channel and the hotels are immediately reflected on the BestHotelOnline.com’s platform in real-time and give them the opportunity to improve booking conversion, offer a wide range of products and increase revenues. BestHotelOnline.com is a major online accommodation provider in Asia offering 125,000 hotels and 5,500 tour operators in 248 cities worldwide.

NEW KIDS ON THE BLOCK

Fairmont Sanur Beach Bali FAIRMONT HOTELS & RESORTS HAS opened Fairmont Sanur Beach Bali, a 120 all-suite-and-villa resort, in the southeastern part of Indonesia. The hotel boasts of several F&B outlets including - Layang Layang, specialising in authentic Indonesian cuisine; Nyala Beach Club and Grill focusing on pan-Asian cuisine; and Lobby Lounge, serving tea, light meals and cocktails. Guests can also take a dip in the resort’s 5 metre infinity edge lap pool, or opt for a Balinese massage in the spa.

Other facilities include kids’ club, complete with a mini cinema and Sony PlayStation, and the library function room ideal for private gatherings.

AVANI Atrium Bangkok

AVANI ATRIUM BANGKOK is the first upscale hotel under the AVANI brand to open in Thailand. The hotel has 568 guest rooms and suites in a range of categories and sizes. The top levels of the 23-storey hotel are executive floors, with guest rooms and suites boasting of upgraded amenities such as 40” LCD TV plus DVD player and office amenities. In addition there is executive lounge access for breakfast, complimentary evening cocktails and canapés, and a host of executive privileges. Corporate guests benefit from seven meeting, boardroom, function and ballroom venues that cater around 10 to 400 people.

Mercure Sarovar Portico Grand Goa Shrem Resort Jalandhar SAROVAR HOTELS has announced the opening of Sarovar Portico in Jalandhar. The hotel offers 42 rooms and suites equipped with free high speed internet, tea/coffee maker, private mini bar, safe deposit locker, executive writing desk, LCD televisions, etc. The hotel also offers conference and banqueting facilities. Other facilities include an outdoor pool, a fitness centre, business services, free high-speed internet access, a complimentary buffet breakfast and available taxi services for hire. Café 181, a multicuisine restaurant serves Indian, Oriental and Continental cuisine.

While The Lounge serves a range of cocktails, international wines and spirits, mocktails and starters. A dedicated women's wing is also present in the hotel.

ACCOR HAS OPENED Grand Mercure Goa Shrem Resort.

Owned by Shrem Group and managed by Accor India, the resort features 86 Superior Rooms, 10 Deluxe Rooms, 20 Superior Suites and five Executive Suites.. The hotel offers four restaurants and bars. Chy, an all-day café and deli, serves coffee, tea, juices, breads, pastries and a wide selection of snacks. Festa is a 100 seater all day dining venue. At Junho Bar, guests can enjoy cocktails, and a selection of spirits and wines with cocktail snacks. Attached to the pool, Sunken Bar serves cocktails and snacks. Balae Spa at the resort offers holistic treatments through a blend of therapeutic treatments.

FOOD & HOSPITALITY WORLD

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December 16-31, 2014

CLEAN & HYGIENE SOLUTIONS

A MARKETING INITIATIVE

PARAMETERS FOR A HYGIENE PROGRAMME

S

ince cleaning and sanitation is the most important aspect of a hygiene programme, sufficient time should be given to outline proper procedures and parameters. Detailed procedures must be developed for all food-product contact surfaces (equipment, utensils etc.) as well as for non foodproduct surfaces such as: nonproduct portions of equipment, overhead structures, covers, walls, ceilings, lighting devices, refrigeration units, heating, ventilation and air conditioning systems, and anything else which could impact food safety.

The objective of cleaning and sanitation of food contact surfaces is to remove leftover food, which is a nutrient for the bacteria to grow, and to kill existing bacteria. It is important to keep cleaned and sanitised equipment and the

surface dry to prevent bacteria growth.

Cleaning/sanitising procedures must be evaluated for adequacy through evaluation and inspection procedures.

Adherence to prescribed written procedures (inspection, swab testing, visual observation of personnel) should be continuously monitored, and records should be maintained to evaluate long-term compliance.

solubility.

salts);

be easily removed. Starch residues, individually, can also be easily removed with mild detergents. Starch with proteins or fats, can be easily removed by high alkaline detergents.

Water chemistry and its effect on cleaning Water comprises approximately 95-99 per cent of cleaning and sanitising solutions.

Water functions to: ● Carry the detergent or the sanitiser to the surface ● Carry soils or contamination from the surface.

The impurities in water can drastically alter the effectiveness of a detergent or a sanitiser. Water hardness is the most important chemical property with a direct effect

20 FOOD & HOSPITALITY WORLD December 16-31, 2014

on cleaning and sanitising efficiency.

Water can also contain significant numbers of microorganisms. In such cases, treatment and sanitisation of water may be required prior to use in cleaning regimes. Water used for cleaning, sanitising and importantly for rinsing must be potable and pathogen-free.

water residue and chemical residues are also soils.

Microbiological biofilms also contribute to the soil buildup on surfaces.

As soils vary widely in composition, only one common kind of detergent is not capable of removing them.

Many complex films contain combinations of food components, surface oil or dust, solvent insoluble components, and insoluble hard-water salts. These films vary in their solubility properties depending on factors like heat, soil age, soil condition-wet/dry etc.

It is essential that personnel involved in cleaning and sanitisation process have an understanding of the nature of the soil to be removed before selecting the detergent.

Improper use of detergents can react with soils, making them more difficult to remove (e.g., acid cleaners can precipitate protein). Many films and biofilms require more sophisticated cleaning, which are amended with oxidising agents (such as chlorinated detergents) for removal.

Soils may be classified as: ● Soluble in water (sugars, some starches, most

Fat-based soils Fat usually is present as an emulsion and can be rinsed away with hot water above the melting point of the fat. More difficult fat and oil residues can be removed with alkaline detergents, which have good emulsifying or saponifying ingredients.

Protein-based soils In the food industry, proteins are the most difficult soils to remove. Food proteins range from simple proteins, which are easy to remove, to complex proteins, which are very difficult to remove. Heatdenatured proteins can be extremely difficult to remove.

Generally, a highly alkaline detergent with high dissolution property is required to remove protein soils. Wetting agents can also be used to increase the wettability and suspendability of proteins.

Protein films may require chlorinated alkaline cleaners in addition to wetting agents.

Carbohydrate-based soils Simple sugars are readily soluble in warm water and can

Mineral salt-based soils

Properties of food soils Food soil is generally defined as unwanted matter on food-contact surfaces. The primary source of soil is from the food product being handled. However, minerals from

● Soluble in acid (limestone and most mineral deposits); ● Soluble in alkali (protein, fat emulsions); ● Soluble in solvents.

The physical condition of soil deposits also affect its

Mineral salts can be either relatively easy to remove, or be highly cumbersome deposits or films. Calcium and magnesium are involved in some of the most difficult mineral films. Under conditions involving heat and alkaline pH, calcium and magnesium can combine with

bicarbonates to form highly insoluble complexes. Other difficult deposits contain iron.

Salt layers can also cause corrosion of some surfaces.

Difficult salt films require an acid cleaner for removal.

Sequestering agents such as phosphates or chelating agents are often used in detergents for salt film removal.

als and nonmetallic materials are generally less corrosionresistant and care should be taken in their cleaning.

Aluminum is readily attacked by acids as well as highly alkaline cleaners, which can render the surface noncleanable. Plastics are subject to stress cracking from pro-

longed exposure to corrosive agents.

Environmental considerations Detergents can be significant contributors to the waste discharge (effluent). Primary concern being pH, many publicly owned treatment works

limit effluent pH to the range of 5 to 8.5. So, it is recommended that in applications where highly alkaline cleaners are used, that the effluent be mixed with rinse water (or some other method be used) to reduce the pH. Recycling/ reclaiming of CIP cleaners is also becoming a common

practice in larger operations.

Other concerns are phosphates, which are not tolerated in some regions of the world, and the overall soil load in the waste stream which contributes to the chemical oxygen demand (COD) and biological oxygen demand (BOD).

Microbiological films Under certain conditions, microorganisms (bacteria, yeasts, and molds) can form invisible films (biofilms) on surfaces. Biofilms are difficult to remove and usually require cleaners as well as sanitisers with strong oxidising properties to remove them.

Lubricating greases and oils These deposits (insoluble in water, alkali, or acid) can often be melted with hot water or steam, but often leave a residue. Surfactants can be used to emulsify the residue to make it suspendable in water and flushable.

Other insoluble soils Charred or carbonised soil may require organic solvents.

The Surface Characteristics Cleaning ability of a surface is the primary consideration in evaluating cleaning effectiveness.

Surface Composition: Stainless steel like 300 series stainless steel or equivalent is the preferred surface for food equipment and is specified in many industry and regulatory design and construction standards. Other grades of stainless steel may be appropriate for other applications. For example, 400 series stainless steel is used for handling high fat products, meats, etc. For highly acidic, high salt, or other highly corrosive products, corrosion resistant material like titanium is recommended.

Other "soft" metals like aluminum, brass, copper, or mild steel or nonmetallic surfaces like plastic, or rubber are also used on food contact surfaces. Surfaces of soft met-

FOOD & HOSPITALITY WORLD

21

December 16-31, 2014

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HIGH SPIRITS

ASPARKLING FUTURE A niche within a niche, the champagne market in India has shown a slow yet discernible market growth over the past five years and with more consumers keen on tasting this finer drink, the future seems bright

By Rituparna Chatterjee

C

OMING FROM the Champagne region, 90 miles north east of Paris, champagne's popularity has always rested upon its reputation of being a luxury product. Despite the highvalue attached to it, consumers worldwide have always shown a keen interest in tasting this finer sparkling drink. And India, though still at a nascent stage in champagne consumption as against established markets like the UK and US, continues to show good growth potential. According to a 2012 report by TNS, a part of UK-based company Kantar, the greatest growth is likely to come from India and China, where current low shares of the champagne and sparkling wine market of 0.4 and 0.7 per cent could quadruple to 1.9 and 2.5 per cent respectively. In more mature markets like UK and the US the share could nearly double to 9.1 and 6.5 per cent respectively, as consumers buy into these drinks for their taste, sophistication and the indulgence they afford. The report further highlights that champagne and other sparkling wines could increase their overall share of total drinking occasions from 5.1 per cent to 7.8 per cent if all those who wanted to drink them were able to. “Like most imported wine styles in India, champagne is enjoying a slow yet discernible market growth. Figures indicate that somewhere in the vicinity around 3000 cases are being spread across the main markets of India,” states Craig Wedge,

COO, FineWinesnMore. Reiterating the same, Nikhil Agarwal, sommelier and director, All Things Nice opines, “I think the amount of champagne imported into India on a yearly basis since the last five years may be around three to four times more than the base figure. The base figure albeit small. This is a still a sizable growth when you take into account the high duties in India.

What is interesting for us to understand is that besides the high tariffs there are still people out there willing to spend money to appreciate champagne.”

There is a steady growth, however, in India the consumption of champagne still remains restricted to certain occasions.

“The champagne market is growing at a gradual pace but needs to improve further. The culture of holding a glass of champagne (as opposed to still wines) is not very common and champagne continues to be the drink of choice during special occasions. The other issue is that the pricing of the same allows for other sparkling wine lines like prosecco and other cheaper options to take space in the category,” rues Jackie Matai, cofounder, Aspri Spirits. Hence for the champagne market to grow further, it needs to be broad based in terms of consumption occasions. “However, champagnes are gaining popularity during Sunday brunches and this is a growing trend. By the glass champagnes are also being made available by more and more outlets and this too shall

22 FOOD & HOSPITALITY WORLD December 16-31, 2014

help in the growth of this category,” predicts Matai.

Consumer profile As India continues to get richer, a growing percentile of upwardly mobile consumers have acquired a taste for champagne.

Increasing international travel as well as cuisines from all over the world gaining popularity with Indian consumers have attributed to this evolution in the Indian palate. “You would imagine that it is the older lot that has high enough disposable income to consume champagne but you would be surprised as to how many young adults have now

taken to champagne on a more regular basis. I think younger generations are more confident with money and are unafraid to spend,” points out Agarwal.

Moreover, not only there is a rise in champagne consumption in the metros but also in smaller cities. “Though the knowledge on champagne is limited, the eternal optimist in me thinks it will not be long before a good percentage of consumers in India will know their Blanc de Blancs from their Blanc de Noirs,” predicts Agarwal.

Market domination International

champagne

brands - Moet & Chandon Champagne, Dom Perignon, Veuve Clicquot - are presently dominating the India market when it comes to selling this luxury drink. Their dominance in the market is largely contributed by their direct representations in the country and their aggressive marketing campaigns.

However, in recent years, India has also seen the entry of many smaller brands and a wider range of styles thereby providing more options to hoteliers and restauranteurs. “There has been a small increase in champagne brands available from the big marquee brands to smaller

HIGH SPIRITS

growers. On the hotel front you see a wider range of options than before with different styles of champagne making an entry. I think there is already a steadily growing number of people who are seriously into wine and champagne and are always on the lookout for something new.

Herein lies the opportunity. Also hotels cater to a global audience that is familiar with other champagne brands and now that they are available, they will be consumed,” asserts Agarwal.

Whist there is demand for champagnes from within the market, it is the host of current bureaucratic impasse that will eventually determine the long term market success or failure of this and many other wine styles. “There is no shortage of producers or champagne houses vying for a slice of the India market. But the problem is that most don't understand the convoluted process of getting to the market, and the subsequent pain and cost it ex-

Jackie Matai

Craig Wedge

Nikhil Agarwal

tracts.,” mentions Wedge.

importers like Brindco have contributed significantly in promoting champagne in the India market. “Champagne tasting events are organised but given the restricted types of champagnes available in the country, it becomes far more difficult to do so.

Instead champagne companies generally prefer to do champagne and food pairing events

and special dinners,” points out Matai.

FineWinesnMore has its own purpose built tasting room as an adjunct to its Fine Wine & Beer boutique where it conducts a plethora of tastings. “We are still governed by the cost of licensing and in particular the cost of the products. As an importer of these wines as well, we under-

Promotional events While wine and food pairing events, wine tasting sessions have become quite popular in the India market, festivals and tastings revolving around champagnes still have a long way to go. However, major champagne brands like Moet Hennessy and

stand this more than most. The problem is that most champagne costs in the vicinity of `8000-`10000 a bottle, so this in itself is a primary consideration when it comes to the tastings you do and the cost you either sacrifice or charge on to the client. There is no such thing as free wine in this country unfortunately,” opines Wedge.

All Things Nice also does its share albeit on a more private level since the costs are high however its experiential event Wine Week encompasses every champagne brand available in the country. “But since wine is a broader market with champagne being a fraction of it, the number of wine tasting events against champagne tastings will always be skewed. There are plenty of wine dinners happening regularly where a lot of times champagne is served at the beginning of the dinner which itself lends to the creation of the champagne culture in India,” asserts Agarwal.

CHEF’S PLATTER

DISHING OUT EXCELLENCE In the haste to modernise, India’s rich culinary heritage is being diluted, a lot needs to be done to restore what has been lost and strive for excellence, says Salla Vijay Kumar

I

N THE BIOGRAPHY of Queen Victoria, there is an indication of the doctor of Queen Victoria, Sir James' habit of documenting daily movements and medical appointments. He documented an extraordinary level of intimacy, whose nature would not be known, but he had finesse in his endeavour. Likewise our fore chef fathers had documented the art and science of cooking but seldom or rarely passed down the secrets to the second line, as a result the market might have soared in their pioneering stage but crashed later on. The traditional aspects are down and even in the 21st century, we are more adulterated with food-fusion and we haven't acquired the habit of documenting and preserving the tricks and traits of the treasure – food world archive, that are documented for reference.

Indian vernacular architecture is the informal, functional architecture of structures, often in rural areas of India, built of local materials and designed to meet the needs of the local people. The builders of these structures are unschooled in formal architectural design and their work reflect the rich diversity of India's climate, locally available building materials, and the intricate variations in local social customs and

Salla Vijay Kumar

craftsmanship. This with the makers of cuisine needs no introduction or body, they are simply proud to be a part of it.

The chefs’ intellectual justification for this shift has been on the verge of collapsing and the increase in the demand for change, from the austerity growing more obvious with each recipe made. In our culinary world we have a freemarket ideology, just freak out even if it’s not what you preach towards authenticity of the cuisine. A big blow to the richness we ought to cherish and be proud of. The geographic location, climate, customs, costumes and eating habits of customers of any domicile that would include availability of raw materials and space, skill level of staff (more the skill, more variety available), climate or geographic locations, influence of

24 FOOD & HOSPITALITY WORLD December 16-31, 2014

history (Punjabi, Bengali and Gujarati), balancing of menus (nutritionally adequate), budget availability (constraint at times), demand (customer centric), available equipment, type and size of establishment (school, residential college, university, industrial, transport, hospital, etc), time of the day (breakfast, lunch, dinner, supper, hitea or special function), time of the year(vacation, festivals), pricing of the menu,

(pocket power - main factor), optimum use of ingredients in hand and no repetition of ingredients from dish to dish in any menu, storage facility (food group-perishable, non perishable, etc), type of service (different service, different food - a’ la carte, table d’hote, buffet and finger food), policy of the establishment (beef,

pork etc), use menu language and sign symbols that customer can understand, special days (Christmas, New Year, etc), profit margins, number of courses, sequence of service course, restricted use of unnecessary colour, flavours and ajinomoto like chemicals.

My personal culinary policy bargain would try to answer the question, 'Is this a real great culinary asset?' Because it is what sells (very im-

CHEF’S PLATTER

portant and effective, I agree).

What is the incentive to allow us to let the cuisine restore and grow because then we can meet up our originality debt.

With today’s new facelift, my view is rooted on the moral principle of reducing overall cuisine encyclopedia to a mere 'just arrived' when we talk of culinary wealth.

Revival efforts One feature of vernacular culture is that it is informal. Such a culture is generally engaged on a non-profit and voluntary basis, it generally implies a cultural form that differs markedly from a deeply rooted folk culture, and also from tightly organised subcultures and religious cultures.

So is the cuisine pure and tra-

One feature of vernacular culture is that it is informal.

Such a culture is generally engaged on a non-profit and voluntary basis ditional to its origin with its uniqueness unexplored, for its extravagant subcuisines (of the one and only India)?

I know I cannot buy promises from the culinary responsible citizens of the world, but I can bolster that all those rising for the cause, all of them will be the ones who have to finance (be the source – be the one to start) and refuel (re-

search) beyond the authenticity anemia culinary world. A mere like from your end can be misleading, but has to be reinvested to produce a gain of some per cent. It is for us to understand that the decline is the rise of nontraditional culinary business. And though the erosion has happened gradually over decades, the surging dexterity of regional popular-

ity and reach is raising concerns, it has to be a self-help strategy to be exploited, better late than never.

My personal philosophy is not fueled by a rush for profits, but a break even point first and definitely taking advantage of the culinary concern that has temporarily halted, actually a confluence of a bunch of factors from domestication of cuisine, getting corporate source of funding and involving locals with a thematic focus. It is difficult to figure out sustainability.

But, here I am rushing to strike winning culinary taxing deals.

In a haste to modernise, we are losing our culinary history. We have over hundred and thousand years of history,

but running towards westernisation amongst a lot of drawbacks. Let’s Indianise – architecture, culture, mysticism.

For those subject to the culinary responsible citizens, there are myriad ways to avoid and meager ways to actually do anything close to that. By taking advantage of a warren of credits, deductions and exemptions by the chef community, we are at the start to compete with zero.

Let us not wait for the world to reform the corporate culinary code for us; instead we are going to do it ourselves for the world. Let’s pledge – dishing out chefs’ excellence.

(The author is a lecturer at Institute of Hotel Management Ahmedabad)

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December 16-31, 2014

CHEF’S PLATTER

Food for thought The dynamic market potential of the restaurant industry in India is fuelling the growth strategy of QSRs and fine dining segment. Restaurants are innovating and customising products keeping the Indian preferences in mind

By Archana Sharma

A

CCORDING to George Bernard Shaw, an Irish playwright, “There is no sincerer love than the love of food.” And for a country like India, this statement holds true, especially with the recent advent of new international brands focusing on expanding in India, leading to the ever growing food industry. According to Riyaaz Amlani, president, National Restaurant Association of India (NRAI), “Over the last decade, the hospitality industry has undergone a series of rapid changes, mainly due to the changing aspirations, choices and behavioural patterns of the consumers that now form an essential parameter.”

With changing times, the trends have changed and so have the tastes and preferences of the people. Amlani believes that the hospitality service market has become more experiential and concept based. “The Indian audiences have become more receptive and accepting towards the casual-dining culture that began, not so long back, here. There has been an organic augmentation in the casual dining culture in India.

The product portfolios of restaurants have widened in order to include a variety of offerings, instead of a single stream,” he said.

Market demand The total size of the food service industry in India was esti-

mated at US$ 48 billion in 2013 and projected to grow to US$ 78 billion by 2018, at a CAGR of 11 per cent, according to India Food Services Report 2013, commissioned by Technopak for NRAI. The fine dining segment was growing at a healthy rate of around 15 per cent and the chain fine dine market size was estimated to be US$ 95 million in 2013, forecasted to reach US$ 195 million by 2018.

The market potential is encouraging domestic and existing players to expand their footprint, while new European and US brands are charting India entry plans. The Indian quick service restaurant (QSR) industry is growing at CAGR of about 25 per cent.

“The near future will witness multiple expansion plans chalked out by various QSRs in the market. Especially, the tier II cities will see an increasing number of QSRs entering their market and even in metropolitan cities, QSRs will be able to offer a more niche and customised service,” added Amlani.

Dhruv Kaul, chief marketing officer, KFC India stated, “KFC focuses on the evolving Indian taste palate, and therefore has enhanced its menu through constant research.

According to Euro Monitor, close to 42 per cent of India’s population is vegetarian and 35 per cent of the weekdays are vegetarian for non-vegetarian consumers, and therefore, we launched the ‘So Veg, So Good’ menu to enhance

26 FOOD & HOSPITALITY WORLD December 16-31, 2014

Harneet Singh

Riyaaz Amlani

Dhruv Kaul

The total size of the food service industry in India is projected to grow to US$ 78 billion by 2018. The market potential is encouraging domestic players to expand their footprint, while new European and US brands are charting India entry plans our existing vegetarian range and by offering this, we were able to broaden the brand’s relevance in a diverse country like India.” Currently, KFC has over 309 stores spread across 81 cities in the country and plans to have over 500 stores by 2015 and over 1000 stores by 2020. They have plans to invest another US$ 100-120 million by the end of 2015.

New trends and change Research shows that even at times of financial distress people will not stop eating and the F&B industry will continue to grow. Factors like

value for money, quality service and experimentation in cuisines have become the core competence for any restaurant in the industry. “We often experiment with taste, flavours and textures.

Launching new products with a view to offer unmatched variety to customers is at the very core of our brand DNA,” mentioned Kaul.

Apart from the ever growing fine dining market in India which has around 50 players, with 150 to 200 outlets spread across major cities, the QSR and casual dining space is a major market segment now.

“The customer trends are

gradually moving from the fine dine to a more casual dining culture. QSRs are witnessing an increasingly upward trend in terms of growth and expansion, across the country.

The coming few years will see an effortless seepage of QSRs in tier II cities as well as mini metros. In the metropolitan cities however, the QSRs will begin to create and offer premium quality products, services and interiors to keep the customers enticed and engaged,” informed Amlani.

Menu and product innovation Menu planning and designing

CHEF’S PLATTER

is a very important part of a restaurant. And, more often, it is defined as an important marketing tool to gain customers towards a particular restaurant. No one likes to taste the same food over a long period of time. Today everyone believes in tweaking and playing with different flavours. And thus, restaurant owners and chefs believe in revamping their menu and flavours every four-six months to show their creativity in the cuisine that they serve.

The Indian consumers are evolving in terms of their food preferences, eating out habits and are becoming more reciprocative towards food experimentation. This goes for the fine dining as well as the QSRs. Known fine dining brands in India include Punjab Grill, Mainland China, Smokehouse Grill, Olive Bar & Kitchen, etc., and QSRs include Dominos, Dunkin’ Donuts, McDonald’s, KFC, Pizza Hut and others.

Dominos has more than 820 outlets in over 170 cities, making them the largest QSR brand in India, both in terms of revenue as well as market share. Harneet Singh, senior vice president, marketing, Domino’s Pizza India said, “We continuously launch new products and try to evolve in accordance to the Indian market and its expectations. We come up new products or innovations every two-three months with new variants to keep the customer interested.”

Believing in innovation as the key for growth, Singh highlighted, “We believe in product innovation and in the last five-six years we have introduced around 25-30 products like taco mexicana, choco lava cake, junior joy box.

Apart from this we also keep on undertaking crust innovations. We had initially started with the cheesy burst and we have recently introduced the cheesy wonder crust with two layers of cheese in it.” They also change the menu according to the location, like for Gu-

jarat they offer an all vegetarian menu as well as for other religious places. In the last financial year they have added over 150 outlets in over 22 cities. “We have always been an aggressive brand and will keep on adding seven-eight products every year, constantly evolving and introducing exciting products,” he informed.

Kaul mentioned that innovation at KFC is backed by the ability to localise the offerings keeping in mind the Indian taste palate, yet staying true to original taste. Some of the India specific innovations have been: Paneer Zinger, Veg Twister, Veg Rockin Burger and Potato Krisper, all inclusive in the ‘So Veg So Good’ range.

Set’z at DLF Emporio in New Delhi, has seven distinct interactive kitchens – Northern Indian, Thai, Chinese, Southern Coastal Indian, Arabic, European and Japanese.

Kaushik Ghosh, general manager, DLF Emporio Restaurants said, “There is an innovative and interactive buffet concept wherein each section is based on the personalised,

live food stations, which apart from ready to eat dishes gives a leverage to get the food custom made in accordance to the guest’s requirement. Each section is based on the method of cooking- grills n roasts, steamed n baked, curries n stews, fry’s n stir fry’s, cold , desserts, noodle bar, to name a few.” Set’z also has a new menu, ‘Back To The Basic’. “This is the creative route our good chefs have now chosen to carry forward which complements our current a la carte offerings, where authenticity only takes not a step, but a good leap forward which includes duck rolls, roast leg of lamb, live interactive food stations. i.e. soup, grills, street food, teppan, desserts, etc,” he added.

Believing the younger generation to be a key source, Singh concluded stating that, “With the advent of new brands the younger generation is becoming global and is beginning to acquire new taste and preferences. For this reason alone, we have added at least 10 new pizzas in the last decade only.”

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INSIDE 28 FOOD & HOSPITALITY WORLD December 16-31, 2014

30

A WORLD OF FLAVOURS

32

SANJAY JAIN , VP, ELANPRO INTERVIEW:

(

THE MAIN FOCUS

The Rising Star How the bakery sector in India is witnessing a metamorphic growth

33

BREAD INNOVATIONS

34

COMPOUNDING CHALLENGES FOOD & HOSPITALITY WORLD

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A world of flavours The flavour industry for the bakery segment is going through a significant evolution in India with an emerging demand for ethnic, exotic and natural flavours

BY RITUPARNA CHATTERJEE

T

HE INDIAN food industry is on a high growth trajectory which has correspondingly impacted the demand for its inputs that is also growing at the same pace. Increasing disposable income and decreasing home cooking have been some of major contributors for this upward growth. According to MarketsandMarkets, a US based global market research and consulting company, the global food flavours market is projected to grow at a CAGR of 5.3 per cent from 2013 to 2018. North America is the largest market for food flavour, followed by Asia-Pacific and Europe. Asia-Pacific represents the fastest growing market, followed by Europe. Interestingly, India has also shown good growth in the food flavour segment. “There has been a growth of about 15 per cent in flavour consumption every year which is expected to continue till 2020,” states Bijou Bharadwaj, key accounts manager, CEC Flavours adding that though the food flavour market in India is valued at around `1350 crore, the current market share of bakery flavours is only about nine per cent. “The growth of flavour consumption in the bakery segment has been lower than other food segments at about three to four per cent, due to traditional small and craft bakers using more natural fruit based products which results in lower direct usage of flavours,” he rea-

Bharadwaj. “From morning while using tooth paste till having coffee at night, we taste various flavours. After the revolution in the food processing industry in India (including juices, ice cream, confectionery, sauces, bakery, processed food, etc) the scope of food flavours in definitely on the rise,” opines Aidasani

Bijou Bharadwaj

Rajendra Mangharam

sons. Moreover, in bakery, the quantum of flavours required is also comparatively on a lower side when we take into consideration other food industries. The major reason for this is the existence of a large percentage of unorganised players in the market.

“There are many unorganised players in the flavour market in India, who are catering to the unorganised bakery sector which itself comprise of more than 55 per cent of the entire bakery market,” opines Pritam Aidasani, managing director, Alpha Bakery World.

Customising flavours In recent times, the Indian bakery industry has seen the surge of many new and interesting flavours. Apart from some of the commonly used flavours like vanilla, chocolate, butterscotch, strawberry, coconut, rose, pineapple, cardamom, orange, mango, butter, etc, new flavours that are growing in demand include blueberry, hazelnut, raspberry, pistachio, to name a few.

“The new trend in the bakery and biscuit industry is for ethnic flavours that are to replicate traditional sweets in biscuit/cookie form like cashew katli, soan papidi, kulfi, rabidi, etc. Bakeries are also demanding exotic fruit flavours like blueberry, blackberry, passion fruit, etc, for cakes and pastries,” states Bharadwaj.

Another interesting trend that is steadily gaining momentum in the India market is an in-

30 FOOD & HOSPITALITY WORLD December 16-31, 2014

creasing focus on customising flavours. Globally, flavours are customised according to customer requirement and sold in bulk. However, in India flavours are customised only for large companies. “But we have a large retail segment where flavours are sold in small packing of 20 ml, 100 ml, 500 ml and one litre,” opines

Pritam Aidasani

( adding that the company has plans to launch a holy basil (Tulsi) flavour in the coming months for fruit cakes.

Furthermore, worldwide consumption of flavours for dairy application and meat and savory flavours for snack application are also on the rise. In India spice flavours for snack application are increasing. “We import specialty key ingredients primarily from Europe and the US. Since there is increasing demand for snack flavours, we would be launching innovative combinations of savory flavourings for snack applications,” reveals Bharadwaj.

Going natural With increasing consumer demand for fresh and natural products, many food ingredient manufacturers are producing natural food flavours.

“Natural additives, especially flavours and colours, are being demanded by many discerning bakers nowadays. We supply all the flavours required by our customers and even arrange new ones as per market demand and requirements,” states Rajendra Mangharam, director, R B Mangharam Foods. Food Safety and Standards Act 2006 and European Union categories flavours into natural flavours, nature identical flavours and artificial flavours. “Natural flavours are expensive and unstable and are being used in high-end

premium bakeries where price is not a concern. However, many bakeries are now using nature identical flavours which are similar to natural flavours' molecular structure, but are more stable and affordable. Artificial flavours are cost effective, consistent in profile and have very high shelf life,” reasons Bharadwaj.

Despite the growing popularity of natural flavours, care should be taken on its usage. “Presently the market size of such product is very low but is growing at very fast pace.

While using natural flavours, bakers should also be made aware about the dosage of the same because high dosage will not only spoil the taste of product but will also have an adverse effect on health,” says Aidasani. In western countries, consumers before purchasing a product usually check its ingredient list. If there is any E series written on it, they will refrain from purchasing the product. “Same thing is expected in later years in India. The organised sector in Indian bakeries are aware of this and so they have started marketing their product with natural flavours. Although, natural flavour are very costly compared to artificial flavours but consumers are ready to pay this difference,” says Aidasani.

Future trend Flavour consumption in all the food segments are further expected to grow significantly due to increasing consumption of processed

THE MAIN FOCUS

food in India.

“Flavour consumption in bakery segment would also increase though not as much as in other segments like beverage, confectionery and snacks,” predicts Bharadwaj adding that direct consumption of flavours in small and craft bakeries might come down but indirect usage through usage of flavoured fruit fillings, flavoured syrups and crush, flavoured glazes, flavoured non-dairy whip creams, etc, will increase.

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'Cutting-edge technology in bakery equipments with energy efficiency is the key' As traditional bakery equipments are witnessing a decline compared to new age equipment Sanjay Jain, vice president, Elanpro talks about the company's products and market trends

BY KAHINI CHAKRABORTY What are the different trends seen in bakery equipment in terms of durability, maintenance and ease of usage chosen by hotel companies?

Today the bakery industry demands equipments that are top of the line, more functional and energy efficient and space economy. The trend in traditional equipment is witnessing a decline as compared to new age equipment which produces better quality and quantity within a shorter duration of time.

Cutting-edge technology in bakery equipments combined with energy efficiency is the key. Hotel and restaurant owners look for wellmade equipments aimed at reducing labour needs too. I think that’s the main focus.

They want products which will be real ‘value for the money’.

Elanpro’s bakery equipment range includes confectionary showcases, traditional curved glass, flat glass design in two shelves and three shelves. These are typically available in one metre, 1.2 metre, 1.5 metre. If the quantity is container load and delivery is after two months, we have a big option for colours. For

high-end we have also introduced vertical four side display for saving space as well two decks each deck with two shelves. It aims at providing high flexibility so that our customers can meet their broad demands of space, interiors / ambience. Elanpro also offers a complete range of blast freezers and chillers.

Refrigeration technology is also slowly replacing the present style of food preparation process. The freezing technology is now helping the baker to do his work during the day and blast freeze the products and transfer them into a regular chiller/ freezer.

The products when required can be thawed, baked and served.

What are the new product innovations that the company is manufacturing or supplying to the industry?

Is it in the future

offering plan?

Today we have several types of technologically advanced equipment which are used for storage of the basic and additional raw materials and their preparation for production. Elanpro’s retail range offers confectionary showcases with LED light, front heated glass for removing condensation, front open glass for better cleaning, frost

Refrigeration technology is slowly replacing the present style of food preparation process

32 FOOD & HOSPITALITY WORLD December 16-31, 2014

Sanjay Jain

free design and a wide range of colours probably never seen before in the industry.

We offer modern bakery equipments (a few listed below for example) which are clearly the result of innovations and constant research that have revolutionised the industry-Vertical display (LSC) and two layer display (Cyster). The products have been tested to work upto 35 degree C. We hope that our colour palette will offer something unique to the hotels and confectioners.

Can you elaborate on the bakery equipment

trends/specifications that hotel companies demand in the India market and how is this different from the global market?

Just as we have fusion food in restaurants, the same is taking place with the bakery industry as well. Hotel companies from small-town business to metropolitan cities need equipment that is reliable, energy efficient and easy to maintain. The customers demand for newer products and hence we offer international standards and quality and choice of products to satisfy the palate of every customer.

(

THE MAIN FOCUS

Bread innovations To cater to the growing number of health conscious consumers, the Indian bread industry is focusing more on product innovation to offer a diverse range of healthier options

BY ARCHANA SHARMA

I

N RECENT TIMES, bread has become one of the most affordable and basic instant food available for consumption globally.

Though bread is not a staple food in India, its consumption has increased over the years. According to a report on 'Bakery Industry in India’, the global bakery industry grew at an annual rate of 6.5 per cent year-on-year during 2007-13 and leading research associations project the global industry to grow at a CAGR of seven per cent in the next few years. The global bakery products market is forecasted to reach US$ 447 billion by 2017, driven by new consumer preferences for conveniently portioned and easy-to-consume bakery goods.

A study by Assocom Institute of Bakery Technology and Management (AIBTM), states that the Indian bread industry, which consist of both organised and unorganised sectors, contribute around 45 per cent and 55 per cent of the total bread production respectively. The organised sector consists of around 1800 small scale bread manufacturers around the country, besides 25 medium scale manufacturers and two large scale industries. The major players in the bread industry that hold about 90 per cent of the market share includes Britannia and Modern Industries. Apart

from them, there are a few large regional players such as Spencer’s in South India, Kitty and Bonn in Punjab and Harvest Gold and Perfect in Delhi and NCR. The study suggests that the bakery industry in India has witnessed an annual growth rate of more than 15 per cent during the past years. There is an immense growth potential in both global and domestic markets.

Healthy living The bakery industry in India can be classified into three segments - bread, biscuits and cakes. Initially breads and cakes weren't part of the usual Indian dietary habit, however with evolving Indian lifestyle their consumption picked up significantly. And presently with Indians shifting towards more healthier options, there has been an emergence of many healthier bread products in the market.

“There has been a shift in the consumer’s tastes and preferences and the modern, educated and elite class are looking at the

different products. The market is growing and people are now looking more towards healthier products, like brown bread, multi-grain and whole wheat rather than just the maida one,” states Rajesh Parashar, marketing manager, Bonn which presently holds about 70-75 per cent of the market share in Punjab. The company is also present in most of the northern markets like Delhi, NCR, Uttar Pradesh and Jammu & Kashmir. “Consumers have more choices available to them and with international exposure, India is trending towards fresh bread and bakeries. Even though they cost almost three times more, the consumers are willing to pay for that,” adds Parashar.

Indian bread consumers are also fast evolving in their eating habits and are willing to include bread and other similar products as a part of their staple diet.

Consumers are willing to experiment beyond the traditional usage of bread, hence, the gourmet segment is also showing growth.

Indian bread consumers are also fast evolving in their eating habits and are willing to include bread as a part of their staple diet

Product offerings like croissants, dinner rolls, sourdoughs, pizza bases, etc which have established themselves with western consumers are now finding strong takers in the Indian market as well. Vitamin enriched white sandwich bread, multigrain bread, multifiber bread and honey oats are also fast emerging as some of the preferred products among consumers.

Product innovationIn bread, profitability has remained the focal point for some time. Players have been looking to increase their share of value-added products, while focussing on operational efficiencies linked to daily distribution. Britannia offers a variety of bread products to cater to the diverse needs of today's consumer. The product ranges from the basic white sandwich breads to brown breads within the sliced bread format and buns, pavs and pizza bases in the variety space. “We have a wide variety of breads in the regular as well as the health segment with multi grains, honey oats, and of course the brown bread. In terms of product innovation, we also have honey-oat, rai and daliya bread in the pipelines,” reaveals Parashar.

Hospitality demand Even though most chefs prefer making their own breads, the hospitality sector has been one of the major clienteles for the bread manufacturing industry.

“The hospitality sector is another major market and we have created a separate department to handle those needs. Mostly chefs make their own breads but this market is definitely growing and therefore we are also coming up with new products like buns and burgers for the same,” opines Parashar.

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(

THE MAIN FOCUS

Compounding challenges Despite the high growth track, the bakery industry in India faces many problems, ranging from fluctuation in supply of raw materials and high cost of imported ingredients to shortage of skilled manpower

BY ARCHANA SHARMA

T

he changing Indian lifestyle has attributed to the increasing demand for baked goods.

A report by Research and Markets states that the bakery industry in India has achieved third position in generating revenue among the processed food sector. The market size for the industry is pegged at US$ 4.7 billion in 2010 and is expected reach US$ 7.6 billion by 2015. A large population, abundant supply of raw materials and low capital requirements are some strengths of the bakery segment in India. However, the sector faces challenges in the form of fluctuation in supply of raw material, high taxation as well as its unorganised nature.

Key impediments The industry’s raw materials being agricultural in nature are exposed to seasonal fluctuations in terms of availability and price movements. Rising competition in the sector due to low capital requirements is another impediment faced by the industry.

Chef Virender S Datta, founder, International Institute of Culinary Arts (IICA), New Delhi believes that India has almost everything, from good chefs to decent technology and with time the Indian market with its huge potential will be-

Raj Kapoor

come even better. “People these days do not want to bake at home, maybe due to lack of time or the unwillingness to go through such a lengthy process when almost everything is available in the market,” he states.

Though India is among the top producers of key raw materials for the bakery industry, Chef Vinesh Johny, managing director and executive pastry chef, Lavonne Academy of Baking Science and Pastry Arts, Bengaluru points out that availability of ingredients is a main issue. “Our chefs are pretty skilled and there are many institutes which provide training in

34 FOOD & HOSPITALITY WORLD December 16-31, 2014

Chef Vinesh Johny

Chef Virendra Datta

baking, but most of the ingredients are of European origin, like edible flowers and the importing costs are expensive. But to attain speciality in our products, we need to import the core ingredients from outside,” he mentions.

Raj Kapoor, managing director and CEO, Assocom Institute of Bakery Technology and Management (AIBTM), UP (NCR Delhi), acknowledges that the quality of the product depends a lot on that of the ingredients.

Giving an example of the different types of flour available globally, Kapoor states, “In comparison to the rest of the world, where they are specialised and

have many variants of flour, the trend is not popular here. We need the ingredient companies to work together and import better and different types of materials.”

Shortage of skilled manpower The industry today needs well trained bakers and pastry chefs to meet the growing demand. Chef Datta avers that there is an extreme shortage of skilled professionals in the industry. “With the help of our international chef development programme, we are trying to educate and bring our young professionals up to interna-

tional standards. We try not to take more than 50 students for each batch so that we can provide them all with specialised and personalised training,” he adds. IICA is affiliated to City & Guilds, London and offers various diploma courses, short duration programmes and weekend courses.

These courses target different segments, for instance the diploma course is for beginners, the sugar art course is for bakers who want to learn better techniques and the weekend courses are for hobby enthusiasts. Lavonne Academy of Baking Science and Pastry Arts is also affiliated to City & Guilds, London. “The Diploma in Patisserie, where we have rigorous 480 hour programme, provides students the understanding and experience to segue effortlessly between creating typical basic puff pastries to making intricate plated desserts.” informs Chef Johny.

In order to take the bakery education to a higher level, AIBTM has recently signed an agreement with the National Skill Development Corporation (NSDC). “We will be training over 1.10 lakh people in India over the next 10 years for which we are also looking at opening new centres in different parts in the North East, Maharashtra etc,” states Kapoor.

SPOTLIGHT

Equipping kitchens A recent report titled 'Food Processing Equipment Market: Global Industry Analysis and Forecast to 2020' released by Persistence Market Research highlights a global scenario where kitchen equipment manufacturers are increasingly focusing on cutting-edge technology and innovation

ment in various industries such as meat and dairy industry.

The availability of raw materials, changing lifestyles, needs to offer broader selection of food products at lower costs and innovation in technology are some of the key factors which help to drive the growth of the food processing equipment market worldwide.

Among various food processing equipment, bakery and pasta equipment market is growing at a faster rate.

Larger population base in Asia Pacific countries and frequent change in food preference among individuals lead to in-

Many manufacturers in the food industry are replacing their older machines with newer ones, which are more efficient

F

ood processing equipment helps to transform the raw food ingredients in to food items through various physical and chemical means. Food processing equipment are available in various categories, which includes dryers, chillers, fryers, feeders, mixers, grinders, roasters, homogenisers, separators, slicers and ovens. These foods processing equipments are used in various industries including dairy in-

dustry, industrial bakery, poultry farm, seafood industry, chocolate manufacturing units, confectionery, beverage industry, milk, fruit, nut, and vegetable industry. Stainless steel is one of the main elements, which is widely used in the food processing equipment. 304SS and 316SS are two most common types of alloys of stainless steel, which are used in food processing equipment.

Most of the food processing equipment has similar au-

tomation and motion control needs, which includes material conveying and positioning, heating, blanching, cooking, pasteurisation, sterilisation, evaporation, freezing, thawing and drying. Such equipment also requires gentle handling, cleanliness and precise control of temperatures, pressures, treatment times and other process parameters. Food processing equipment is often integrated with high-speed packaging and labeling equip-

creasing demand for food products. This changing trend leads to more investment in food processing equipment.

Due to advancements in technology related to cutting, slicing and grinding in food processing equipment, many manufacturers in food industry are replacing their older machines with newer ones, which are more efficient and boost their bottom line through higher throughput.

Growth market Asia Pacific is one of the fastest growing markets for food processing equipment.

The market is driven by increasing demand of processed food products in emerging and developing countries including India, China, Indonesia and Thailand. In Asia Pacific region, China accounts for the largest market in food processing equipment. According to Italian Trade Commission, the total market size of the Indian food processing industry is expected to be reaching around US$ 330.0 billion by 2014-15. In North America region, the US accounts for the largest market in food processing equipment.

Growing awareness level regarding new food products, rising economy, investment on research and development over food processing equipment are some of key reason, which drive the food processing market in European region. Global food processing equipment market is expected to grow in single digit growth during forecasted period 2014- 2020.Some of the major companies operating in global food processing equipment market are Anko Food Machine Company, Atlas Pacific Engineering Company Incorporated, Berkshire Hathaway Incorporated, Bettcher Industries Incorporated, Bibun Engineering, BMA Group, Bongard, Briggs of Burton, Bucher Industries AG, GEA Group AG, Hosokawa Micron Corporation, JBT FoodTech, Marel hf, Mecatherm SA, Meyer Industries Incorporated, Nichimo Company, Nordischer Maschinenbau Rud Baader, Odenberg Engineering, Satake Corporation, Sinmag Bakery Machine Corporation, Wenger Manufacturing Incorporated and Ziemann International GmbH.

FOOD & HOSPITALITY WORLD

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December 16-31, 2014

EVENT TRACKER Date

Event

Venue

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

November 1-3, 2015

GASTE

Leipzig (Germany)

November 3-5, 2015

Restaurant. Shop. Hotel

Minsk (Belarus)

November 17-20, 2015

SIMEI

Milan (Italy)

November 21-25, 2015

IGEHO

Basle (Switzerland)

December 1-3, 2015

VS Pack

Cognac (France)

December 7-8, 2015

Hospitality Facilities Management Forum – Sarasota

Sarasota, FL (USA)

February 7-10, 2016

SMAHRT

Toulouse (France)

April 12-15, 2016

FHA

Singapore

July 25-27, 2016

WINETECH

Adelaide (Australia)

September 6-8, 2015

Speciality Chocolate Fair

London (UK)

September 24-26, 2015

Coffee International Fair

Belo Horizonte (Brazil)

October 1-3, 2015

World Tea & Coffee Expo

Mumbai (India)

October 1-30, 2015

Iran HVAC&R

Tehran (Iran)

October 2-4, 2015

Tulburel

Chisinau (Moldova)

October 6-8, 2015

Florida Restaurant & Lodging Show

Orlando, FL (USA)

October 6-9, 2015

HORECA Ukraine

Kiev (Ukraine)

36 FOOD & HOSPITALITY WORLD December 16-31, 2014

FHW MUMBAI 2015 UPDATE

Cornitos plans to add new product range in healthy snacking category Vikram Agarwal, managing director, GreenDot Health Foods talks about the growing popularity of his Cornitos brand in the India market and his expansion plans What was your idea behind launching the Cornitos brand in the India market? What is USP of this brand?

The snack food category is moving towards growth path as India has a rising young population with a never ending demand for new taste. I wanted to bring a new concept to India of unique taste with high quality flavored tortilla corn chips, Cornitos, which has now become popular with the young Indian who are tired of consuming ordinary snacks. We positioned Cornitos as a healthy snacking brand. What makes it different is its unique preparation and ingredients. Cornitos flavored tortilla crisps are made by the Mexican limetreatment process of making traditional Masa using stone

ground non-GMO corn, baked and have up to 40 per cent less oil than regular potato chips.

The crisps are very thin with zero cholesterol and are transfat free. The crisps are also MSG-free and gluten-free.

What is the present product range under Cornitos and are you looking at expanding it further?

Cornitos Nacho Crisps is a perfect ‘in-between-meals’ snack with its 10 unique flavours. Cornitos Nacho Crisps are available in 30g, 60g, 150g pouches and 50g cans. Cornitos’ 10 flavours are - Olive and Herbs, Sizzlin Jalapeno, Cheese and Herbs, Tomato Mexicana, Tikka Masala, Sea Salt, Lime and Mint, Thai Sweet Chili, Barbeque and Wasabi. Cornitos

ria, Ghana, Maldives, Hong Kong and Sri Lanka. Nationally, Cornitos is present in major retail outlets, multiplexes, airlines, airports and a network of over 25,000 plus retailers on a pan India level. Cornitos is now looking forward to production expansion and adding new product range in the healthy snacking category.

Vikram Agarwal

also has a range of Mexican delights and dips. These are salsa (red and green), jalapenos (tin, whole and sliced), sweet relish and gherkins (tin and sliced).

Cornitos has international brand presence in the US, China, Nepal, Singapore, Nige-

Can you elaborate on the Food Bloggers Meet to be organised by your company at FHW 2015, Mumbai?

The Food Bloggers Meet is organised by Cornitos every year. The theme of 2015 is to create Nachos Canapés by decorating Cornitos Nachos with toppings provided at the venue. The contest will be open to a regular food blogger

or an upcoming chef or a housewife. It will be judged by renowned chefs.

Daawat looks to expand distribution channel in India FHW Staff Mumbai LT FOODS, FORMERLY LT Overseas, flagship brand Daawat which was launched in 1980’s is today recognised as the leading rice brand in the industry. Daawat plans to further strengthen its current leadership position by expanding the distributor channel in India and building a strong market presence across the globe with special focus on the high basmati consuming regions of the world. In some locations like the US, Far East and so on, Daawat by LT Foods is already the market leader and plans to further build its product portfolio and communication to remain relevant to the emerging

consumer trends. Today, Daawat has a stature of being the most preferred rice brand in the food service sector. The brand Chef's Secretz is used by most star properties and it is highly recommended by top chefs from the industry.

The company's core mission is to keep maximising customer’s delight through value expansion stands strong as the

leading processor and exporters of packaged basmati rice in the country. The company is a diversified agribusiness and foods company dealing into varied businesses such as organic foods, grain storage, staple foods and healthy snacks.

The production facility ensures the best quality products under the most hygienic envi-

ronment to be delivered to the end consumer. Daawat has had at its core a consumer centric and innovation led focus.

Daawat has been consistently investing in research, development and leveraging the brand strength. Daawat has been the innovation leader in packaging formats; packaging materials and pack design. Daawat innovated recipe based offerings by

specially formulated products best suited for special dishes like biryani and pulao. Following its tradition of continuous innovation, company ventured into manufacturing of one-ofits-kind fast cooking brown rice providing a healthy option to its consumers and also has now launched a complete range of staples under the brand name Devaaya.

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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 42 December 16-31, 2014

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STALL NO B-18

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44 December 16-31, 2014

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V I S I T US AT

Most suitable for Catering, Hotels, Food Courts, Quick Service Restaurants, Bake Shop, Snack Bars, Café Lounge, Schools,Take Schools,T ake aways Store,Live Kitchen.

FHW

Heavy Duty Food Service Equipments Ovens Fryers Hot Plate Char Broiler Salamander Gas Ranges Griddle Plate Tilting Brat Pan Jogani Industrial Complex,Bldg no 9, 2nd floor,Unit no.221,V.N.Purav marg, Chunabhatti (east),Mumbai -400 022.

Phone: +91(22) 65150452, 65745564 e-mail : info@eurotechcorporation.in , eurotechcorporation@hotmail.com

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E X H I B I T I O N 22-24th JAN 2015 STALL NO D1-C23

December 16-31, 2014 45

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Stall no. B 17 Yo u r

R e l i a b l e

K i t c h e n

P a r t n e r Ashok Shetty Managing Director

Thomson & Thomsons Kitchen Equipment Private Limited was incorporated in August 2012. The company is a manufacturer & suppliers of Indian and imported Food service / Kitchen Equipment also provide Air Ventilation System and Gas Bank work. The Co. has a factory owned showroom near International Airport.

Thomson & Thomsons products have a perfect combination of high technology, innovative design and great practicality. It has designed and developed equipment and guaranteed high performance, maximum efficiency and return on investment.

T & T vision is “To give complete satisfaction to all our valued customer’s by giving them the best quality product accompanied with a very reasonable price and unmatchable after sales and service”.

Projects done by T & T are a testament to their quality and diversification in the services provided and is the foundation upon which T&T has created a successful business primarily built on client satisfaction. T&T is among the few companies who has done more than 1000 installation and hence know kitchen better and can provide trouble free kitchen. Committed to provide the best quality products and service to our esteemed clients and customers. T&T is capable of doing any kind and size of job responsibilities with a team of technical expertise in the field of design, manufacturing, execution, fabrication, maintenance and commissioning.

The company has succeeded to help customers achieve optimum value to business making. Our futuristic vision and hard work gives us opportunities for continuing growth and profitability.

Our Own Products Refrigerated & Kitchen Equipment

Imported Bakery & Kitchen Equipment

We provide complete solution for all kitchen equipment requirements Hotels ● Restaurants ● Corporate Canteen ● Bakery ● Bars Office address :- Thomson &Thomsons Unit No. 6, D’silva Baug,A. G. Link Road,Asalpha, Ghatkopar (W), Mumbai - 400 084Tel. : +91-22-25112130, 25112132, 7208082013, FACTORY :Gilbert Compound, Durga Mandir Road, Near Sakinaka Police Station,Andheri (E), Mumbai - 400 072,E-mail : sales@thomsonnthomsons.com, Web: www.thomsonnthomsons.com ServiceCentres:-Ahmedabad,Bangalore,Cochin,Chennai,Delhi,Goa, Hyderabad,Kolkata,Lucknow,Mumbai,Pune,Vizag

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TECH TALK

Paging for efficiency From conference rooms in five star hotels to poolside area, from food courts to restaurants and nightclubs, TechBrewery's paging solutions open up a whole new dimension of guest convenience, along with cost saving and efficiency for the establishment.

By Sudipta Dev

T

ECHBREWERY offers paging solutions for hotels, restaurants and bars, which can help in improving operational efficiency, have a faster table turnover (if it is a restaurant), and cut down on manpower requirements.

These paging solutions also give the customer more privacy and convenience. The company is basically an importer and distributor for a South Korean company called Leetek, which has been in the hospitality paging business since 1996. Leetek is a pioneer in the hospitality paging industry and the market

leader in North America, Europe as well as pan Asian markets. The products are guest paging systems, waiter management systems, table call systems and kitchen management systems.

The applicability ranges from hotels to restaurants to bars to pool side areas of hotels. Two key products are being launched in India - guest paging system and table call paging system. Sumeet Turakhiya, partner, TechBrewery explains, “Table call paging system is an effective replacement for the traditional practice of waving hands to a waiter. Some people also snap fingers at attendants. To overcome this we have small transmitters which can be placed at

48 FOOD & HOSPITALITY WORLD December 16-31, 2014

lunch and does not want to be interrupted by an attendant asking if they want something, the guest can just press the 'Service' button. Immediately, the attendant who is carrying a pager, can see on the LED screen, the exact table number, where the call was generated.

He can directly go there and attend to the particular guest.”

Multiple usage Sumeet Turakhiya

tables, which would have buttons like 'Service, 'Bill' and 'Cancel'. These work on radio frequency. For instance, if someone is having a business

The same solution can also be used in other areas of the hotel like the poolside area. The poolside section in most hotels are either unmanned or has very limited staff. Turakhiya gives the example of a big hotel in India from the Marriott Group that has more than fifty sunbeds by the poolside and

only three people (including a bar tender) taking care of the guests. “That leaves only two attendants. During peak tourist season even if only 70 per cent of the sunbeds are full, if the guest wants to order something the staff may not be around, so he has to go walk up to the bar and place the order.

We will be attaching a small transmitter to each of the sunbeds, which can have buttons like 'Service', and these buttons can be completely customised,” states Turakhiya.

The attendant by the poolside area will be carrying a belt clip pager or a watch, when a guest wants something he has to press the 'Service' button, and the sunbed number flashes on the attendant's pager screen.

TECH TALK According to Turakhiya, it has also been observed that the pool bar is one of the lowest revenue generators among all F&B outlets in hotels, one of the reasons could be lack of staff and higher response time.

The response time can be now completely reduced to less than 30 seconds to one minute. That will lead to higher revenues for the pool bar.

The company is also targeting banquet areas in hotels.

The traditional practice of having a coordinator in the meeting room or a bell to call the attendants can be eliminated.

“We have done a project with Palladium Hotel in Mumbai wherein we have designed transmitters for them. Sometimes the nature of the business discussed in high level meetings is such that they do not want a coordinator to be present during the meeting.

The radio frequency enabled transmitters are placed in the meeting rooms, and the minute the guest presses either the 'Service', 'Clearance' or 'Cancel' button, the attendant can see the meeting room number displayed,” says Turakhiya. As many as five buttons can be there in the transmitter, including those of 'Stationary', 'Refreshment'. These can be customised and also have the logo of the hotel.

These table call systems can also be used in presidential suites, where the butler need not roam around all the time. He can be seated in a particular section of the presidential suite and in each and every strategic locations in the suite, these transmitters can be put. The butler can be carrying the pager or watch, and as soon as the guest presses the pager, the butler can know from which area the call was generated, he can go and attend to the guest. This offers the guest more privacy.

In five star hotels TechBrewery would not like to offer these solutions in premium restaurants, but is looking at targeting these for bars or nightclubs where there is a VIP area. Turakhiya explains why, “In bars and nightclubs the music is loud, the lights are dim, there is a lot of standing crowd in such establishments. It

sometimes becomes impossible for the customer to reach the attendant, and that leads to higher response time and consequently slower table turnover rate. This can be taken care of by putting a transmitter at each table. We can make these solutions water resistant, as in bars and night clubs there is possibility of spillage. It is also required in poolside areas where wet hands can be used.”

With the help of this device, manpower cost can be reduced by 10 to 15 per cent. “It is not an expensive device and has an average life cycle of five years.

There is also a date and time stamp, which gives an exact response time per attendant,” says Turakhiya.

Guest paging system The RCL paging system can be used in food courts and malls.

“Mainland China Asia Kitchen at Oberoi Mall in Mumbai was our first client where they have been using this device for the last few months successfully,” mentions Turakhiya. Customers waiting for their table are given a pager/coaster. The customer can roam anywhere in the mall and the minute the table vacates the coaster starts vibrating, beeping and the LED light also starts flashing. “This is an effective way of reducing the risk of the customer going to a different restaurant if the waiting time is more. It also saves the time of the manager.

He need not call up guests and ask them to return to the restaurant,” points out Turakhiya.

Refuting the possibility of a guest walking away with the pager, he reminds that as the target segment is high end restaurants and bars, the clientele is sophisticated. “When the coaster is handed over, the guest's mobile number is taken down, which is a psychological check. Even if a guest wants to take the coaster home, it is of no use to him without the transmitter. If the customer walks away with the device accidentally, there is an out of range alarm, wherein the device starts beeping constantly, and keeps beeping till the time the device is brought back.

These paging systems can also be used in five-star hotels in the spa area where a reminder can be given to the guest, 15 minutes or half an hour before a spa appointment. All the paging systems work on radio frequency so there is zero downtime Both the devices have different ranges,” he elaborates.

These paging systems can also be used in five-star hotels in the spa area where a reminder can be given to the guest, 15 minutes or half an hour before a spa appointment.

All the paging systems work on radio frequency so there is zero downtime. “The frequency

we operate in is 433 to 434 MHz, which is the free frequency band in India according to the telecom authority,” states Turakhiya. The only license to be procured is by TechBrewery, so the end user, whether a hotel or a bar, does not have to procure any license.

“We offer free trails to our customers. So far our clients have

bought the system, but we are also open to hire purchase,” he adds. On a two hour charge, the device can work for eight hours. There is a smart charging system for every device.

The company has a pan India dealership, and is looking at servicing all the big hotels and chain of restaurants in the hospitality industry.

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CAMPUS NOTES

Cutting-edge training One of the UK's premier centres for hospitality, tourism and events research, Sheffield Business School attracts students from all over the world, including India. With a strong focus on workplace training and research, the students are well prepared for a global hospitality career.

By Sudipta Dev

S

HEFFIELD Business School offers 25 courses in hospitality, tourism and events, including undergraduate, postgraduate and research degrees. Many of the courses are accredited by professional bodies including the Institute of Hospitality and the Tourism Management Institute.

“We have strong links with industry and we work with both multinationals, like Hilton Worldwide, as well as smaller, specialised organisations. Our students have opportunities to attend workshops and lectures from experts from the sector as well as complete industry placements and work experience,” says John Dunning, principle lecturer, hospitality management, Sheffield Business School. He adds with pride that their teaching was awarded full marks (24/24) in the latest Research Assessment Exercise.

While traditionally, Sheffield Business School has seen Indian students opt for its MBA or courses in computing or engineering, but they are beginning to see the diversity of subjects of interest to Indian students widen. The hospitality management department in Sheffield Business School is internationally recognised and attracts students from all over the world. “In the subject area of hospitality, tourism and events we have not yet seen applications in huge numbers but we are increasingly welcoming students to a range of both undergraduate and postgraduate level in these areas.

Courses like our MSc International Hospitality and Tourism Management attract a wide

range of nationalities including students from the UK, India, China and East Asia,” mentions Dunning.

The department had recently got a GBP 3.5 million refurbishment of its food and hospitality facilities, which include a purpose-built restaurant kitchen, a presentation suite and product development areas.

This allows students to train and practise in facilities which are an authentic reproduction of those found in top restaurants and hotels. Dunning remarks that staff in the department have a wealth of experience in hospitality, tourism and events which they draw on in both their teaching and research, “For example, I have had the opportunity to work in hotels all over the world, including for The Savoy in London and hotels in countries including Switzerland, Australia and Thailand. I have also worked as a consultant and training manager for world-renowned chef, Gordon Ramsay.”

Competitive advantage According to the World Travel and Tourism Council, the worldwide expenditure on hospitality and tourism is set to increase by around 60 per cent over the next 10 years. This creates many opportunities for managers with a thorough understanding and experience of the sector. “We use our expertise in the sector - both from the perspective of industry experience and research - to prepare our students for the workplace. Our close links with industry bodies and associations ensures that our courses are upto-date and relevant to the de-

mands of the sector,” informs Dunning. Many of the courses include a work placement. This allows students to apply everything they have learned in a workplace situation. In the past, students have carried out work experience placements and internships at major global organisations including Radisson Blu hotels, Hilton Worldwide and at Disneyland in Paris. “There are a range of ways that students can gain experience of the sector during their studies. We regularly invite representatives from major businesses and organisations to deliver lectures and workshops on campus,” adds Dunning. Many of the courses include a 12 month work experience placement. The institution supports its students to find a placement suitable to their career, ambitions and strengths.

John Dunning

Many of the students have recently got placements in five star hotels in Canada, at Disneyland in France and at hotels in China, Dubai and the United States.

Students also have the opportunity to work on real consultancy projects, for instance de-

veloping responsible tourism policies for the Association of International Tour Operators and carrying out a feasibility study for a large hotel corporation.

“Our graduates have excellent opportunities to keep in touch and make new friends and business contacts with fellow graduates from all over the world. We hold regular alumni events and have an active online alumni community,” avers Dunning.

The institution has an office in Delhi and the staff regularly deliver lectures and visit education fairs across India. “We have excellent partnerships and links with various institutions in India, including Christ University in Bengaluru. We are proud of our partnerships in India and we look to continue strengthening ties with the institutions we work with,” mentions Dunning.

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MOVEMENTS ibis Bengaluru City Centre Firoz Jangaria has been appointed as hotel manager of ibis Bengaluru City Centre. Jan-

ence working at some of the leading hospitality brands in India. He started his career with The Oberoi Rajvillas in Jaipur in 2000 as a trainee and moved on to play key roles with the Hyatt brand in various cities.

The Westin Mumbai Garden City Chef Rahul Dhavale has been appointed as executive chef of The Westin Mumbai Garden City. Chef Dhavale brings with him 15 years of professional experience in the hospitality industry. Chef started his career with the Oberoi Group of hotels Firoz Jangaria

garia brings with him over a decade of experience in the hospitality industry and was most recently director for sales at ibis Gurgaon. In his new role, he is entrusted with spearheading and managing the 173-room property. While managing a team of dedicated industry professionals, Jangaria will be instrumental in the overall hotel management, driving hotel performance and ensuring high levels of service determined by the ibis brand standards.

Courtyard by Marriott Pune City Centre Chef Pradipt Sinha has been appointed as executive chef of Courtyard by Marriott Pune City Centre. Chef Sinha will ensure that guests are given high quality F&B service at the hotel. He brings with him over 14 years of professional experi-

Chef Pradipt Sinha

Chef Rahul Dhavale

post which he opted for overseas exposure. In his new role, Chef Dhavale will be responsible for implementing culinary concepts and processes across all F&B outlets of the hotel.

Radisson Blu New Delhi Paschim Vihar Barun Jolly has been appointed as the general manager of Radisson Blu New Delhi

Barun Jolly

52 FOOD & HOSPITALITY WORLD December 16-31, 2014

Paschim Vihar.

Prior to this, he was the general manager at Crowne Plaza New Delhi Okhla which he opened and successfully ran for over four years. His earlier stints include working with brands like Grand Hyatt, The Imperial, The Oberoi and Hyatt Regency.

In his earlier assignments and key roles with major hospitality chains, he has consistently delivered and contributed largely to their success.

Lords Hotel and Resorts Chef Jai Kishan has been appointed as executive chef of Hotel Lords Plaza Jaipur. He will oversee all food operations throughout the hotel. Chef Kishan has national and international exposure on various cuisines. He has expertise in continental food like Mexican, Thai, Italian, French and Spanish food.

He has 25 years of experience in the hospitality industry having worked in the Middle East, Europe and India.

Mayuri Ghosh has been appointed as general manager sales, (corporate office) of Lords Hotel and Resorts. She brings with her more than 19 years of experience in the hospitality industry with specialisation in sales. Prior to her new role as general manager, sales, she served as assistant director, sales at Royal Orchid Hotels. She is a hotel management graduate from Women’s Polytechnic, New Delhi. In her current role, she will be responsible for the overall group sales.

Mayuri Ghosh

Hyatt Hotels Shubham Chandra has been appointed as area director - sales and marketing for Hyatt Hotels in Bengaluru, Chennai, Hampi, Kathmandu and Kolkata.

Chandra has over 16 years of experience in business development, marketing and sales with reputed names in the hospitality industry.

In his new role, he will be providing support and strategic oversight to Park Hyatt, Hyatt Regency, Hyatt Place and other Hyatt brands in Bengaluru, Chennai, Hampi, Kathmadu and

Kolkata across functions of sales, marketing, events and revenue management. He will also continue to be the director of sales and marketing at Hyatt Regency Chennai.

Golden Tulip Hotels Conrad Macau Shashi Razdan has been appointed as area director of sales and marketing, South Asia at Golden Tulip Hotels.

Razdan brings with him over 23 years of experience from his previous stints at several renowned hotel groups including The Oberoi, The Imperial, Hampshire, and Uppal’s Orchid.

In his current role, Razdan will be responsible in overseeing and directing all aspects of the sales and marketing activities of the group for the South Asia region. He will play a key role in the planning and development of promotional strategies, managing the sales and marketing team, implementing revenue generating measures and driving hotel performance.

Shashi Razdan

Janet Chan has been appointed as director of luxury sales at Conrad Macau. In her new role, Chan will be responsible for overseeing business and event partnerships within the luxury retail market and will also work closely with premium travel specialists.

Originally from Australia, Janet has more than 10 years’ experience working with the luxury travel and hospitality industry and has worked for many five-star hotels in Fiji, Cambodia and Australia including Small Luxury Hotels of the World and the Preferred Hotel Group.

Mercure Pattaya Ocean Resort, Thailand Nikolay Stoyanov has been appointed as general manager of Mercure Pattaya Ocean Resort in Thailand.

Stoyanov has more than seven years operational experience with international hotel brands. His former position was as general manager of ibis Hua Hin. Stoyanov received his Bachelor of Economics from the University of Economics in Bulgaria.

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Sinogate Sourcing Ltd is a company dedicated to helping the Hospitality Industry to reduce new project or renovation costs by sourcing directly from experienced and high quality vendors in China.

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31-40 pcs

Rs. 3400/- + taxes

41–60 pcs

Rs. 3200/- + taxes

61 pcs +

Rs. 2995/- + taxes

Email : ktmumbai@hotmail.com, sales@ ktechworld.com 62 December 16-31, 2014

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

CREM INTERNATIONAL AB. Viksgrand2, Box 10, 670 40 Amotfors, Sweden.Mob: +91 9310154141 amit.sharma@creminternational.com www.creminternational.com

FOOD & HOSPITALITY WORLD

December 16-31, 2014 63

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES Feel the Hot & Cold of Maxell® STAINLESS STEEL- Puf Insulated

Baleno

Trendy

MAXELL New Collections CLICK LOCK CASSELROL Available sizes: 0.5 to 40 ltrs

COROLLA 250. 350. 550. 750 1000. 1500. 2000ML

OPEL

CATERER’S HOT POT

1000. 1500. 2000ML

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

GLASIER WATER JUG Size: 8.0 &12 Ltr

S. S. LUNCH BOX

CHEF HOT CASSEROLE

Size: 2, 3, 4 Container

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

KINGFISHER BAR SET Size:2.5,3.5, 5.0 Ltr

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

Website : www.maxellplastindia.com www.

64 December 16-31, 2014

G

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

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

Email : maxellplastmum@rediffmail.com.

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

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

maxellplast.tradeindia.com

G

maxellplastindia@hotmail.com

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

12

an a rr

m

w

h ont

ty

COFFEE POT

FOOD & HOSPITALITY WORLD

AIR POT

WIDE MOUTH

R AJCO

R

HIGH NICKLE S. S. VACUUM FLASKS

2500/3000/3500/4000 ml.

500/750 ml.

400/600/1000 ml.

WIDE MOUTH WITH HANDLE

COFFEE POT 1300/1600/1900/2200 ml.

800/1200 ml.

New COFFEE POT

BULLET

WIDE MOUTH

350/500/1000 ml.

1200/1500 ml.

New BULLET

2500/3000/3500/4000 ml.

COLA BOTTLE

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

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

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

400/600 ml.

Marketed by:

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

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

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

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

December 16-31, 2014 65

FOOD & HOSPITALITY WORLD

66 December 16-31, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

weekend

Scene and heard

With Marcellus Baptista

Greek peek

Minissha Lamba and Ryan Tham at the launch of The Good Wife

GUESTS GUSHED at the Grecian garden setting at the launch of Kipos (which means garden in Greek). They could see that this Greek-themed restaurant and bar in Bandra paints a perfect picture of a place smitten by the uniqueness of picturesque Greece, both in its food and feel. The inspired Greek menu with Mediterranean influences and strong molecular gastronomy elements caught the fancy of the guests at this restaurant space like an island lost in time, romanced by pristine white walls and flowers that adorn the scenic Santorini coastline under a starry sky. Hosts Naveen Prem and Timmy Narang were there to welcome guests like Yuvraj Singh, Angad Bedi and TV stars like Shama Sikander, Indraneil Sengupta, Barkha Bisht and Mauli Ganguly.

Good start GOOD FOOD, GOOD SPIRITS and good vibes – that was the story at the launch party of The Good Wife at BKC. Promoted by the Tham brothers – Ryan and Keenan – it looks like a place to catch up with colleagues over a few drinks, hold informal meetings with important clients, or just unwind at the bar. The Good Wife, you heard, attempts to capture the essence of homecoming while making way for the corporate nightlife scene of the suburbs. Guests like Malaika Arora Khan, Arbaaz Khan, Minissha Lamba, Sangita Bijlani, Avanti Birla, Rukhsana and Mustafa Eisa enjoyed the luxury drinks and fantastic food. In attendance was famed mixologist Dimitri Lezinska and celebrity chef Pankaj Bhingarde.

Timmy Narang and Isha Koppikar at the launch of Kipos

Neeta Lulla and Aditi Rao Hydari at Blenders Pride Fashion Tour at Grand Hyatt

Spirited style FASHION PASSION WAS in the air on the lawn of Grand Hyatt as the 10th edition of the popular Blenders Pride Fashion Tour rolled into Mumbai on its third stop of its fivecity tour. Two tastefully decorated bars and artistic fashion installations set the mood during the cocktail hour before the show. It turned out to be a beautiful blend of the best in design, music, technology and style. Day one saw cricket star Wasim Akram enlivening the packed house with a decoding of his style. Designers Neeta Lulla and Suneet Varma showcased their creations along with live groovy music by the Midival Punditz. The cheer continued on day two with cutting-edge collections of Little Shilpa and Shivan & Narresh accompanied by electronic beats by Ashvin Mani Sharma and Ash Roy along with Anushka Manchanda on vocals. And, needless to say, much Blenders Pride was downed.

Meet and greet

Thomas Vajda, Boman Irani, Indu Shahani and Atul Nishar at the Namaste America high tea at Taj Lands End

68 FOOD & HOSPITALITY WORLD December 16-31, 2014

IT WAS TIME FOR THE NEW US Consul General Thomas Vajda to get a warm welcome, Mumbai-style, at the meet and greet high tea reception hosted by Atul Nishar, president, Namaste America and Indu Shahani at Taj Lands End. Boman Irani’s wonderful wit and Richa Chadda’s eloquence made for a good time. Jhataleka Malhotra, Gail Da Silva, Sobhita Dhulipala, Mouni Roy, Sunita Menon, Aarti Surendranath, Zia Mody, Dr Ruby Tandon, Rajyalakshmi Rao, Piloo Tata and Nadir Godrej were present at this intimate and informal soiree. And the talk was that Namaste America, the Indo-American association of art and culture, is committed to promote and foster goodwill between the people of the United States of America and India by providing a platform for their cultural and trade exchange particularly in the areas of education, media, entertainment, science and sports.

weekend

E V E N T S

QUICK STOPOVER Kim Kardashian (left), who recently went to Dubai for the launch of her new Fleur Fatale fragrance, dined at YUAN, the signature Chinese restaurant, bar and lounge at Atlantis, The Palm

CLEAN INDIA To show their solidarity towards Prime Minister Narendra Modi’s ‘Swachh Bharat’ campaign, Somerset Greenways Chennai recently organised a clean-up of MRC Nagar area

NOBLE INITIATIVE L-R: Donald Wingell, director F&B, performance and support, South West Asia, IHG, Chef Sudhir Pai, executive chef, Holiday Inn Mumbai, Chef Vikas Khanna, master chef, and Suraj Kumar Jha, general manager, Holiday Inn Mumbai, at the launch of Vikas Khanna‘s book Magic Rolling Pin

CHRISTMAS CHEER Vivanta by Taj, Surajkund hosted a cake-mixing ceremony to mark the beginning of its Christmas celebrations

FOOD FIESTA Chef Rishi Kapoor (right), executive chef, Hotel Marine Plaza at the 'Street food Festival’ organised by Hotel Marine Plaza in Mumbai at its 24hour restaurant, Bayview

EXCLUSIVE NIGHT L-R: Antony Page, general manager, JW Marriott New Delhi Aerocity; Rajeev Menon, area vice president – South Asia, Marriott International Inc and Ace golfer Shiv Kapur at an exclusive evening hosted by JW Marriott New Delhi Aerocity to celebrate Marriott India's association with Kapur

FOOD & HOSPITALITY WORLD

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December 16-31, 2014

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.