Food & Hospitality World (Vol.3, No.10) February 01-15, 2015

EDITOR’S NOTE

Dynamics of dining

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ur recent issue highlighted the growth story of India's Tier II and Tier III cities in the hospitality space. My recent visits to Sikkim in the northeast, Aurangabad in the west and Raipur in central India further reiterated the fact that these pockets of development are totally ready to offer investors a work environment that is ROI friendly. Though Sikkim has its rules vis-a-vis investments, the state is ready to extend its support to those interested to partner with the government on a PPP format for further hospitality development. The CM Pawan Chamling personally shared his keen interest to invite serious players in the space to consider the state to further their brand footprint. Further, in Sikkim, there are small and medium properties in operation who are also actively looking at partnering with brands to manage their setup. Click to Raipur and the picture is that of a region that is raring to go. The Naya Raipur new state-of-theart region, is declared as a future smart city and investors are already queuing up to grab the first mover advantage.

Apart from the place, the people in emerging towns and cities are also ready to join in the new age development bandwagon. They are ready to

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

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

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

FOOD & HOSPITALITY WORLD

February 1-15, 2015

“People in emerging towns and cities are also ready to join in the new age development bandwagon.

They are ready to experiment with their palates,and explore cuisines”

experiment with their palates, explore cuisines which till sometime ago were either alien or not accepted. Dining out is fashionable and this signal is smartly identified by investors in the restaurant space. Apart from leading metros, setting up thematic restaurants is not considered as risky any more. Our cover story this issue takes you on an insightful journey of what the gameplan is with respect to these thematic setups.

Further, the restaurant space is also witnessing an interesting online interface. Standing in a queue outside a restaurant to enjoy its gourmet experience may not be required anymore. The recent trend of online table reservations is catching up steadily. Established restaurants across the country are signing up for this new system to give unique dining experiences to their clients and improve their business revenue. With users increasingly becoming tech-savvy and preferring to book ahead of time at their favourite restaurants, the online table reservation system is definitely here to stay and evolve. Finally it’s all about evolution and those who get it quick are the ones who are here to stay.

REEMA LOKESH Editor

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

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

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

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

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

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

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

CONTENTS Vol 3 No10 FEBRUARY 1-15, 2015

INTERIORS & DESIGN

Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Senior Associate Editor Sudipta Dev CONTENT TEAM Mumbai Kahini Chakraborty Rituparna Chatterjee New Delhi Archana Sharma Kolkata Joy Roy Choudhury DESIGN National Art Director Bivash Barua Deputy Art Director Surajit Patro Chief Designer Pravin Temble Senior Graphic Designer Rushikesh Konka Senior Artist Ratilal Ladani Kiran Parker Scheduling & Coordination Rohan Thakkar Photo Editor Sandeep Patil MARKETING General Manager Sachin Shenoy Marketing Team Dattaram Kandalkar Rajan Nair Ashwani Kumar Shukla Sreejith Radhakrishnan Pranshu Puri Yoginder Singh Ajanta Sengupta

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SPA & WELLNESS

THEMED

SUCCESS

16 (18-22) MARKETS

P12: NEW KIDS ON THE BLOCK The Boulevard Arjaan by Rotana, Jordan

NATIONAL FOOD & BEVERAGE SALES Sasi Kumar G Keshav Barnwal

P13: PRODUCT TRACKER

INTERNATIONAL FOOD & HOSPITALITY SALES Soumodip Ghosh Dhananjay Makharia

To be in F&B

PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

OPULENCE IN STYLE ANTIQUE FURNITURES GIVE GUESTS AN OPPORTUNITY TO RELIVE BYGONE GRANDEUR

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ASSAM TOURISM TO STREAMLINE HOMESTAYS

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AUSTRALIA IS HOPEFUL OF SECURING FTA WITH INDIA

FusionResto

P25: LIFE P36: WEEKEND

WATER WONDERS KOHLER WATERS SPA EMPHASISES ON INNOVATIVE WATER TREATMENTS

EDGE

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TICKET TO DINE: GO ONLINE! ONLINE TABLE RESERVATION IS INDIA’S RECENT CRAZE

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

MARKETS

Assam Tourism to streamline homestays Rituparna Chatterjee Mumbai THE DIRECTORATE of tourism, Government of Assam has plans to turn the state's homestays into an organised sector by mid 2015 and for the same, they will be introducing a set of guidelines and criteria for service standards. Presently, Assam's homestays is mainly concentrated at Kaziranga National Park and Majuli and the directorate of tourism has been recently promoting homestays in districts like Karbi Anglong and Bongaigaon.

Speaking exclusively to Food & Hospitality World, Moitreyee Das, tourist information officer, directorate of tourism, Government of Assam said, “We are coming up

with a set of guidelines to streamline our homestays to keep a track of the quality of services being provided to the travellers. There are around 30 to 40 homestays at Kaziranga National Park and 20 to 25 at Majuli– all being unorganised. The guidelines would be implemented in three to four months time as they are still under process.”

Under this initiative, the directorate of tourism would be giving training sessions to the staff managing the homestays. “We will be taking them for trainings to Ranthambore National Park, Kanha National Park and some international destinations to give them an outside exposure and teach them the service standards followed there. The DCs and officers in different dis-

The DCs and officers in different districts will do regular checks of these homestays and the membership can be renewed every year. Financial assistance will also be provided to resorts and homestays Moitreyee Das

tricts will do regular checks of these homestays and the membership can be renewed every year,” opined Das. Moreover, financial assistance will also be provided to resorts and homestays for their further development. “The

applications for this will be accepted till February 20, 2015 and some have already applied for it,” she added.

Moreover, there are many hotel projects coming up at Guwahati and Kaziranga National Park, post the comple-

tion of which the directorate of tourism has plans to promote Guwahati as a MICE destination. A golf resort is also coming up in the outskirts of Guwahati, which is expected to be operational in a year or two.

CTB open to leasing existing properties within its fold Reema Lokesh Sirpur CHHATTISGARH Tourism Board (CTB), which has around nine properties in its control, is ready to lease the same to the private sector to run the show. The properties which are positioned in leading tourism destinations in the state can prove to be an attractive business opportunity.

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Speaking on the sidelines at the recently concluded Sirpur Dance and Music Festival, Santosh K Misra, MD, CTB, in an exclusive interview with Food & Hospitality World said that, "We as the government body are not experts in the hospitality business. I believe it is important to give a certain task, in this case running hospitality establishments, to experts in the field. We are hence

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Santosh K Misra

The tourism board will follow a process of asking for tenders to take this issue forward

keen to partner with the right hospitality brands who agree with our thought process. We are here to provide all support to the initiative."

The tourism board will follow a process of asking for tenders to take this issue forward.

The properties are located in the following destinations – Amarkantak, Sirpur, Bastar, Dhamtari, M hasamund, Raipur, Ambik pur and Balod.

MARKETS

Australia is hopeful of securing FTA with India Rituparna Chatterjee Mumbai THE AUSTRALIAN government is hopeful of securing a free trade agreement (FTA) with India by the end of 2015, stated Senator the Hon Richard Colbeck, parliamentary secretary to the Minister for Agriculture, Liberal Senator for Tasmania, Parliament of Australia during his recent visit to the country with a 436 member delegation at the Australia Business Week in India (ABWI). Speaking on this, Colbeck stated, “Prime Ministers Tony Abbott and Narendra Modi, in their meetings last year agreed to negotiate upon the FTA. The target for the completion of that FTA is 12 months starting from Modi's visit last year to Australia. By the end of this year we are seeking to have an FTA between the two countries.”

The FTA will help boost and ease the trade opportunities between the two countries across different industries mainly agriculture and food. “We are keen to lower the barriers, make exported Australian products more affordable, open up both the markets for investment, technology transfer and education. It is an ambitious time frame to work in and we hope that the negotiating teams from both the countries can achieve that,” opined Colbeck. Presently, the food and agricultural trade between India and Australia is short of a billion dollars and through the FTA the Australain government hopes to increase it further. “It is quite a significant figure but there is enough opportunity for growth. In the food and dining section, there is real opportunity, and there are a number of things we need to learn what each market wants.

For instance, there is a discussion on exporting table grapes from India to Australia,” he added.

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February 1-15, 2015

MARKETS

IHA hosts Hospitality Rendezvous Archana Sharma New Delhi INDIAN HOTEL ACADEMY (IHA) and Association of Hospitality Professionals (AHP) recently organised the fifth Hospitality Rendezvous 2014 in New Delhi. The topic of discussion was 'Can we justify the remuneration structure?' Parvez Dewan, ex-secretary, ministry of tourism, was present at the event, which focused on discussing the various opportunities and challenges faced by new entrants in the hospitality industry.

Initially established with only 18 students in 2008, IHA now has over 200 students. “We have been organising this event since 2010. A major part of organising such an event was for us to show that the industry helps, supports and encourages future talent.

With the help of this platform, we aim to bring together hoteliers with students and faculty leading to better networking opportunities and building better relationships. We encourage all our students to participate in the event which helps in boosting their confidence also,” said Devipishita Gautam, director, IHA and general secretary, AHP. Earlier topics for the rendezvous revolved around HR, training and other issues facing the hospitality sector in India. G P Gautam, president, IHA said, “We aim to focus on some key issues being faced by the industry.”

Highlighting the remuneration gap between a new entrant in the hospitality sector and the governmental wages, Mukta Sahai, ex-AGM, ITDC, stated, “The salaries paid to management trainees and entry level staff is far lower than what the government pays to the minimum wage workers. It is required that we not only train them but also provide adequate pay to the hospitality staff, so that more people look towards becoming a part of this industry.”

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Parvez Dewan

Elaborating on the same, Abhishek Saxena, corporate manager, Quality and Talent Development, Radisson Blu MBD Hotel, Noida, talked about the need for a change. “Salaries for managers and supervisors have been revised in our hotel chains, but it is the entry level staff who should also be kept in mind, as we need to retain and nurture this talent pool. We are now undergoing the era of transformation with pioneering services and major changes, under the leadership of our new prime minister,” he said. Emphasising on the growth in the tourism and hospitality sectors, Saxena also said that the tourism and hospitality sectors are being brought to the forefront, with the booming tourism industry and ever increasing room inventory. “It is therefore our responsibility to bring fresh talent and provide them with a better remuneration structure,” he added.

Appealing to everyone to raise their voice against the unjustified remuneration structure, Sireesh Saxena, joint secretary, AHP, requested the government to ensure that minimum wages are paid to the management trainees and entry level staff so that students are able to pursue careers in this field.

Commenting on the same, Gautam also said that around 30 per cent to 40 per cent students

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leave the hospitality industry due the initial packages and stipend provided to them, as they cannot bear their own expenses in these salaries. “Our students face many challenges, the biggest being of huge fee for a graduate degree, but the remuneration they get in the initial stage of their career does not even justify the course fee they pay. Students undergo rigorous training and extensive learning to obtain a degree to join this industry, therefore we should look into providing them with at least double the pay of an industrial labour,” she stated.

IHA, under Gautam Budh

Educational Society, is a hotel management college in Delhi, with an aim to impart quality education for future hospitality professionals. IHA believes in building a world class centre for hospitality aspirants. Having a strong background and expertise of hospitality professionals associated with the institution, IHA believes that the essence of hospitality management lies in the all round development of management personnel.

AHP is non profit registered organisation that aims to ensure the best for the hospitality industry and its professionals; project the role of the hospitality indus-

try as a contributor to employment generation and sustainable economic and social development; highlight its crucial role in the service to tourism industry; help raise the standards of hospitality and to build an image for this industry.

The members include hotels, restaurants, bars, airlines, their employees, the future hospitality aspirants in the country and all across the world. AHP also includes allied members such as suppliers to the industry, hospitality trainers, consultants, and complementary hospitality and travel and tourism associations.

MARKETS

'THE INDUSTRYWILLGROWAT20% TILL2020' The Indian Association of Amusement Parks and Industries (IAAPI) will be unveiling the 15th edition of IAAPI AMUSEMENT EXPO 2015 from February 11-13, 2015 in Mumbai.

Yogesh Dange, president, IAAPI talks the future of the amusement park industry in India

By Rituparna Chatterjee What are the highlights of IAAPI AMUSEMENT EXPO 2015?

This year we are organising the 15th edition of the IAAPI AMUSEMENT EXPO. It is an international expo where manufacturers and service providers to the amusement park industry will gather in Mumbai and all our members in India and the neighbouring countries will get an opportunity to learn about the latest developments in this industry and the rides that they can install at their respective locations. We will be organising interactive training sessions across all the three days of the expo on topics like marketing, food safety manage-

ment, energy management, etc.

On the evening of the second day, we will have an award ceremony wherein awards will be given across different categories - most innovative ride, most innovative HR practices, etc. This year there will be around 150 national and international exhibitors, out of which 45-50 will be international exhibitors from countries like the US, UK, Germany, France, Italy, UAE, etc. Looking at our past footfalls, there will be around 4,000-5,000 visitors this year.

This time we are hopeful of getting international visitors too.

How different will this year's expo be from the past?

A new addition to this year's expo would be the B2B and networking sessions which we have planned during the course of the three days. The participants of the business sessions would include business heads from not only the amusement park industry but also from allied industries – pump manufacturers, packaged food companies, to name a few. We are presently underway with topics for the sessions. The exhibition is also quite large this time and we have added 1000 sq mtr of additional space.

Your views on the present growth of the amusement park industry and the future.

In the past five to six years many new and existing players have been investing in this industry. For instance, Adlabs Imagica entered around two years back, while Wonderla Amusement Parks, which has two units in Bengaluru and Kochi, is expanding to Hyderabad, Chennai. These companies have also started improving their infrastructure and are adding new and versatile rides.

Visitor expectations have also gone up; they also want fine dining facilities. Even corporates are hosting their meetings at these parks and some resorts are coming up with water park facilities in their premises. In 2009, Ernst & Young had

Yogesh Dange

predicted that this industry will grow at 15-18 per cent CAGR year-on-year. In 2014, we surpassed that number and I feel that this industry will grow at 20 per cent CAGR year-on-year till 2020.

BAKERY FOCUS

A MARKETING INITIATIVE

Red Velvet : The magic of love Using recipes perfected over generations from their countries of origin, Puratos has introduced yet another special international product

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hat conveys 'You are special and I Love You' better than a cake that marries the colour of true love with that special international taste that screams special - The Red Velvet. The Red Velvet, at once, brings a certain wow to the counter.

Puratos brings you the 'Tegral Satin Red Velvet Egg Free' a premix that marries chocolate and cheese into a velvety soft mouth watering delicacy with its unique, hard to miss colour.

A colour that is all natural - an important aspect to consider when consumers are looking to move towards more natural food choices and less food colouring in what they consume.

Coupled with the traditional cream cheese topping or a

white butter cream, the contrast of white and vibrant red cake makes for a most dramatic eye catching cake. So dramatic are these cakes that they literally fly off the shelf, selling themselves like the proverbial hot cakes. As part of its 'Cakes of the World' series, Puratos brings international favourites straight into your kitchens.

Using recipes perfected over generations, straight from their countries of origin, crafted into a convenient, delicious yet versatile premix that produces consistent results.

This all American classic has been, by far, a rage all through years, a trend that shows no sign of stopping anytime soon.

The Red Velvet now appears in all things from the Cake Pops to the Whoopie Pie and from the pastry to the Red Velvet Molten Cake Sundae.

The Puratos’ Tegral Satin Red Velvet Egg Free is super moist

Coupled with the traditional cream cheese topping or a white butter cream, the contrast of white and vibrant red cake makes for a most dramatic eye catching cake. So dramatic are these cakes that they literally fly off the shelf

10 FOOD & HOSPITALITY WORLD February 1-15, 2015

Puratos brings you the 'Tegral Satin Red Velvet Egg Free', a premix that marries chocolate and cheese into a velvety soft mouth watering delicacy with its unique, hard to miss colour and comes with a long shelf life, effortlessly capturing both the imagination of the first timer and the world traveller alike. In this season of love, delight your consumers by bringing an eye popping cake that represents the season, right in line with international trends.

Puratos India was established in Navi Mumbai in 2008 as part of the international Puratos Group. Like other Puratos subsidiaries around the world, Puratos India works with its customers to help them grow their businesses

through introducing innovative products and providing pioneering technologies and support services. Puratos is the only company in India to provide products and services across all three sectors of bakery, patisserie and chocolate and since 2008 Puratos India has launched some 80 products. From its head office and factory in Mumbai, Puratos India supplies 35 cities nationally as well as exports to Nepal, Bangladesh and Sri Lanka. A new office will soon open in New Delhi.

TEGRAL SATIN RED VELVET EGG FREE This Valentine season treat your customer’s taste buds with exotic Red Velvet Cakes Colour Me Red Red Velvet Zebra Cake Red Velvet Strawberry Cake

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

NEW KIDS ON THE BLOCK

The Boulevard Arjaan by Rotana,Jordan ROTANA HAS ANNOUNCED the opening of The Boulevard Arjaan by Rotana, its first property in Jordan. The property adds 391 fully furnished and serviced apartments to Rotana’s portfolio of over 12,000 hotel rooms across 19 cities in the Middle East, Africa, South Asia and Eastern Europe. The Boulevard Arjaan by Rotana offers customised and personalised service, including the soon-to-open three conference rooms, Bodylines Fitness & Wellness Club and two rooftop swimming pools overlooking the hills of Amman. Visitors and residents can dine at Café Italia, a contemporary Italian-themed restaurant; and Café Margaux, offering a range of beverage options, which will open in September 2015.

Banana Island Resort Doha

by Anantara BANANA ISLAND RESORT DOHA by Anantara has opened in Qatar. The 141 luxury guest rooms, suites and villas are designed in Arabian style with signature Anantara touches including 54 Premier Sea View Rooms, 16 Deluxe Sea View Rooms, eight Sea View Suites, 18 Anantara Suites and 34 Sea View Pool Villas featuring a personal pool and poolside cabana. The resort boasts of its own marina with 30 berths and a fully equipped dive centre with a practice pool. The resort’s dedicated Balance Wellness Centre offers holistic programmes. Eight dining options offer a choice of Middle Eastern, Italian and international cuisines all around the island.

Sugar Rush SUGAR RUSH - A EUROPEAN THEMED bistro and dessert boutique has opened in Bandra, Mumbai offering more than 50 varieties of sweet selections like gourmet cheesecakes, cup-cakes, bagels, doughnuts, muffins, croissants, etc. Sugar Rush is a small outlet of 225 sq ft designed by Sakib Shaikh of Bombay Painting Works. Sugar Rush uses all natural ingredients and no artificial flavours. Every dessert is baked fresh and daily inhouse.

Marriott International MARRIOTT INTERNATIONAL has recently opened Courtyard by Marriott South Pattaya in South Pattaya city.

The 132-room hotel features flexible areas for work and relaxation, including free Wi-Fi. Other facilities at this hotel include an outdoor swimming pool, a 24-hour gym and Ananya Massage that opens in 2015. MoMo café serves breakfast, lunch and dinner buffet offering a combination of Western and Thai specialties. Tamnak Hill and multifunction room, fully equipped with the latest audio-visual equipment and Wi-Fi access, can accommodate up to 150 guests.

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MARRIOTT INTERNATIONAL has also opened its first hotel under its flagship Marriott Hotels brand in Shunde, a district of Foshan in Guangdong Province. The 258-room Shunde Marriott Hotel offers a 1,400-square metre pillar-less grand ballroom. The hotel guests can enjoy a diversity of local and international culinary delights at three restaurants - Goji Kitchen & Bar; Man Ho; and The Lounge. The Shunde Marriott Hotel features a range of wellness options like an indoor swimming pool, a 24-hour health centre, plus a spa center with six treatment rooms.

PRODUCT TRACKER

FusionResto FUSIONRESTO, is a ready-to-use software for restaurant businesses to enable them to automate their processes resulting in an average 10 per cent increase in sales, compared to the performance of other restaurants. It is simple to use and cost effective and its customisable features easily adapts to your business. FusionResto is scalable from a single location to a chain and flexible enough to run from your PC to iPad.

Moët & Chandon MOËT & CHANDON HAS INTRODUCED Moët Rosé Impérial Unfurl the Tie, a limited edition champagne for this Valentine’s Day. Moët Rosé Impérial Unfurl the Tie features a rounded case that opens to reveal a bottle of Moët Rosé Impérial and its new ‘Toasting Tie’ stand. Suited in pink and black with leather accents, Moët Rosé Impérial Unfurl the Tie is completed with a crafted Moët Rosé Impérial booklet located inside the case.

Chandon Tata Swach TATA SWACH HAS LAUNCHED Viva Silver UV+UF Water Purifier and Nova Silver RO Water Purifier. Tata Swach range of UV & RO purifiers presents ‘Silver Action Inside’ to its consumers. The silver impregnation technology prevents bio fouling of the Granular Activated Carbon (GAC) cartridge and increases life of the purifier.

Tata Swach Viva is priced at `7999 and provides safe water at 30 litres per hour whereas Tata Swach Nova is priced at `10,499 and provides safe water at eight litres per hour.

CHANDON BRUT AND CHANDON Rosé have been introduced for this Valentine’s Day. The Chandon Brut and Chandon Rosé have been created with Shiraz and Pinot Noir grapes, a vibrant rose gold with hints of pink and a fine effervescence. This year’s offering by Chandon is a special Chandon gift box and tote bag for their Rosé. Chandon Brut and Chandon Rosé are priced at `1,200 and `1,400 respectively.

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February 1-15, 2015

INTERIORS & DESIGN

OPULENCE IN STYLE As travellers today are constantly in search of unique experiences, some hospitality players are giving them an opportunity to relive in the bygone era- whether it is by using antique furnitures or interiors or providing grandeur with elegance

By Kahini Chakraborty

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IVING THE PAST in the present and waking up to a feeling of going through a period of nostalgia, India is home to some hospitality giants that fulfill this desire of discerning travellers.

With pieces of artwork and antiques restored to enhance this story-telling process, the well known Taj Falaknuma Palace, the former residence of the Nizam of Hyderabad, has been rightfully leased by the Royal Family of Hyderabad to the Taj Group of Hotels Resorts and Palaces with the Royal Family members having personally supervised part of the palace's refurbishment. Guest can now experience the famed Nizam's hospitality. This sole preserve of royalty has undergone massive restoration phase to retrace the steps of the Nizams, European royalty, enchanting Begums, distinguished heads of state and kings of the palace. The palace's 60 beautifully refurbished restored rooms allow guests to take a journey into the glided ages, where grandeur meets elegance. The property stands a testimony of large Venetian chandeliers, rare furniture, grand marble staircases and gurgling fountain, priceless statues, objets d'art, stained-glass windows, unique sketches and murals encased in ornate frames, a world-class collection of crystal as well as the Mughal,

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Rajasthani and Japanese gardens personally conceived by the Nizam. The Palace Library, a replica of the one at Windsor Castle, is a collector's envy as it is home to the rarest of manuscripts, books and one of the most acclaimed collections of the Holy Quran in the country, all of which were selected and brought back by the Nizam himself. Girish Sehgal, general manager, Taj Falaknuma Palace, says, “Everything in the property has been restored which adds to the value of the heritage pieces present in the property.

This has attracted a lot of travellers' interest towards the property. Today even if you give the said amount of money to recreate the same intricate designs of the antiques, it is not possible as the fine artisery present in those days are different from now.

More so the same quality of antiques are also not possible to be made. We are fortunate to have the pictures of the princess of the eighth nizam which blends perfectly into creating the ambience and décor. Taj Falaknuma Palace is well known for its largest collection of chandeliers.”

After reliving the past, Sofitel Mumbai BKC gives travellers another reason to enjoy the present with its designs and facets, a perfect melange between French and Indian design inspirations. Shilpa Kosambia,

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Shilpa Kosambia

Girsh Sehgal

executive housekeeper, Sofitel Mumbai BKC highlights, “The spaces are decorated with exquisite taste in an art-deco style.

For example, the silhouettes of the hand-made crystal chandeliers in the lobby area are inspired by the beaded dresses of Parisian women who danced the Charleston in the 1920s; an era of

Taj Falaknuma Palace has the largest collection of chandeliers, along with wall lights, standing lights and fixtures of the same bygone era. A significant number of pieces of furniture have been identified from the 1894 photographs irrepressible joie de vivre and passion after the preceding decade of war and economic depression. Using French art-deco and Indian motifs as an inspiration, the hotel features eclectic, contemporary and unique designs for furniture and chandeliers which blend effortlessly with the Indian pattern, in the

flooring and the walls. With classic examples of tables, chairs and carpets, Sofitel Mumbai BKC showcases a medley of artdeco and Indian inspirations.”

Accessories to compliment Taj Falaknuma Palace has the largest collection of chandeliers

INTERIORS & DESIGN

along with wall lights, standing lights and fixtures of the same bygone era. “A significant number of pieces of furniture that remain at the property have been identified from the 1894 photographs taken by Arif Hafeez.

Each one reinforces the sense of continuity that is a remarkable feature of the history of Falaknuma,” states Sehgal.

While at Sofitel Mumbai BKC the accessories used in the hotel emphasise the blend between French and Indian cultures. The artwork in the lobby draws inspiration from the Stupas and Totem. The Stupas stand as witnesses to the original sandstone sculptures discovered during the excavations in India. The Totem is a collage of French culture, displayed through inlay work, which is fused with the traditional Indian culture of the rotating bells found in Buddhist temples. The wallpaper in the rooms features a 'paisley design' which originated in Kashmir and can be often found on Pashmina shawls.

The modern reading light contrasts well with the traditional ‘jaali’ (net) used on the bedside lamp. The artwork in the rooms is a unique collection of prints under the banner of 'A Tale of Two Cities'. Each of the paintings is custom created to showcase the historical monuments from India merging with landmarks from

France. The royal scalloped drapes at the windows of the room frame the BKC skyline.

Another important aspect to compliment the antique set up is the lighting as this influences people's mood and emotions- energising, soothing and helping people interact and making them feel at home in a hotel environment. At Sofitel Mumbai BKC, the restaurant and bedrooms have an intimate atmosphere where dim lighting is used. The highlight of Artisan’s Jazz and Blues theme is the LRF lighting. All the light fittings are customised and imported and all LED strip lights are procured locally. The candles kept at the bar counter and LED strip lights under the bar counter, illuminate the bar and give it a mesmerising effect. The So SPA at the Sofitel Mumbai BKC showcases warm lighting and the highlight of the spa is the Golden Drops of Luxury that float above the water fountain. The chandeliers in the Grand Salon Ballroom are inspired by pieces of crepe paper or confetti -a celebratory space for business or pleasure. The gold-leaf and the changing light colors around the main chandeliers add to the style and grandeur of the ballroom.

“Colour is frequently used in conjunction with pattern, and thus adds interest to a decora-

tive scheme. Warm colours are used for antique furniture at Sofitel Mumbai BKC. The textiles used in areas are a mix of raw silk, pure silk and weaved fabrics,” mentions Kosambia.

Tips to know Shades, tints and hues have a different impact on color, lighting and patterns used in various areas of the hotel. “While decorating interiors using antique furniture, we considered certain attributes of colours to alter the apparent size or shape of a room that add to its warmth and vibrancy. Lighting and patterns play a key role in creating the right atmosphere within an area.

It is decorative as well as functional and contributes to the character of an area. Jyran – Tandoor Dining and Lounge at Sofitel Mumbai BKC, is a classic example where antique furniture is used aesthetically. The furniture consists of stools and charpaai, a local Indian village style seating made of bamboo, lounge seating on the terrace island surrounded by water and a two-ton recycled metal elephant which adds to the antique look of the restaurant. The color of the fabric used is mainly red, orange and yellow. These are warm and stimulating colours and go well with the antique furniture,” says Kosambia.

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February 1-15, 2015

SPA & WELLNESS

Water wonders Kohler Waters Spa in Kohler is an elegant, classically styled haven for relaxation with an emphasis on innovative water treatments that reflect Kohler's history of working wonders with water

L

OCATED IN the village of Kohler, approximately one hour north of Milwaukee, Wisconsin, and two and a half hours north of Chicago, Kohler Waters Spa operates within The American Club in Kohler, Wisconsin. It is one of only 44 hotels in north America to boast both Forbes fivestar and AAA five-diamond designations. Spa services are offered to resort guests as well as to the general public.

Spa construction began in January 2000, and the spa

16

opened on December 18, 2000.

An expansion of Kohler Waters Spa took place in 2005 featuring spa-inspired hotel guest suites, expanded respite room areas in the women’s locker room and additional treatment rooms. A renovation to the signature wettreatment rooms was unveiled in July 2010. Later, the facial rooms and two-gether rooms were renovated in 2013.

Kohler Waters Spa operates in two other locations in Chicago (at the Burr Ridge Village Centre) and Scotland

FOOD & HOSPITALITY WORLD

February 1-15, 2015

SPA & WELLNESS

(in St Andrews, Scotland, located at the Old Course Hotel, Golf Resort & Spa, which is part of the Kohler Hospitality & Real Estate portfolio).

The spa leads the industry in therapeutic, experiential treatments, launching new signature water-based services each year. Guests enjoy the opportunity to personally experience the newest Kohler products. The spa offers 21 treatment rooms, a signature 30-foot relaxation pool with eight-foot waterfall, enclosed rooftop deck with fireplace, sauna, plunge pools and relaxation areas.

Kohler Waters Spa occupies 25,000 sq ft of space on two levels of the Carriage House, a 55 guestroom annex to The American Club. The location allows Carriage House guests to travel from their hotel guest rooms to and from the spa in their luxurious robes.

Immersion suites There are 10 spa-inspired hotel guest rooms located in the Carriage House, enabling guests to continue the spa experience within their guestroom. The Immersion

Suites feature a therapeutic bath and showering experience in relaxed surroundings.

First level (5,500 sq ft) includes a spacious relaxation lounge with double-sided fireplace, a boutique – featuring Kohler Waters Spa signature product lines and other skin care lines, etc. Lower level (18,500 sq ft) includes: 21 treatment rooms, seventeen multipurpose rooms used for massages, facials and body services, two-gether room and RiverBath room designed for use by two spa guests and three signature wet-treatment rooms specially designed for therapeutic water services. Each of these rooms feature innovative Kohler bathing and showering products like the one-of-a-kind Kohler custom Vichy shower and Wave Motion table for unique spa experiences.

Central relaxation pool in lower level is surrounded by tumbled limestone with a handpainted sky mural overhead, the pool features an elaborate mosaic tile design on the bottom. An eight-foot waterfall at one end of the pool provides an area with seating where guests can rest and let water fall over

their shoulders. The wall behind the waterfall features a mosaic design similar to the one on the bottom of the pool.

It is surrounded by a cast stone frame. The rooftop deck and open-air patio has a co-ed lounge located on the glass-enclosed rooftop deck with a 16foot fireplace, whirlpool and skylights that provide a fourseasons view.

Working with water Kohler Waters Spa reflects Kohler's history of working wonders with water. The spa is a showplace for a number of brands within the Kohler Co family of businesses, including Kohler and Kallista plumbing products, Ann Sacks tile and Baker and McGuire furniture.

Founded in 1873 and headquartered in Kohler, Wisconsin, Kohler is a global leader in the manufacture of kitchen and bath products, engines and power systems, premier furniture, cabinetry and tile and owner/operator of two of the world’s finest five-star hospitality and golf resort destinations in Kohler, Wisconsin, and St Andrews, Scotland.

FOOD & HOSPITALITY WORLD

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February 1-15, 2015

cover ) Buffet at Chor Bizarre, Delhi

Adding dynamism to the fast evolving restaurant scenario in the country are the themed restaurants, each of them having a long term business strategy to develop brand loyalists by setting high benchmarks in terms of ambience, F&B and service

BY SUDIPTA DEV

18

FOOD & HOSPITALITY WORLD

February 1-15, 2015

(

THE MAIN FOCUS

T

HEMED RESTAURANTS are in the business of carving an indelible niche for one's establishment in the customer's mind space. In an era when 'exclusivity' is the buzzword, these restaurants and brands standout through their concepts, décor and F&B. While novelty might draw in the customers for the very first time, it is the high benchmark that an establishment sets in terms of F&B and service that ensures repeat clientele.

Interestingly, the brand name, is made famous not just by the theme but by the consistent quality that the customer naturally comes to expect in such establishments.

India has quite a few iconic themed restaurants that have been in business for some decades, like Chor Bizzare in Delhi which was opened in 1990 and completes 25 years this year. Inspired by the ‘Chor Bazaar’- the typical thieves market which almost every city in India has and where all kinds of wares find its way, the restaurant has a collection of objects d’art, memorabilia and bric-a-bracs from the bazaars of India. “Every corner speaks of nostalgia, splendour and charm. You could find yourself at a four poster bed from the Kolkata of yore, that has been innovatively converted into a table for six, or maybe you’d rather spin a yarn or two at a Singer Sewing machine base that is now a table for two,” says Pratik Sinha, general manager, Chor Bizarre, Delhi. The piece de resistance at Chor Bizarre, Delhi is a 1935 Fiat Bolella that serves as a unique salad mobile, perhaps the only one of its kind in the world.

Another well known landmark in the national capital's restaurant scenario is the Rodeo in Connaught Place, which was the first authentic Mexican restaurant to open in India in 1994. “When I was younger, I always enjoyed watching cowboy movies and thought they were very cool.

Rodeo tries to provide its customers with an ambience of fun, great food, music and an unforgettable time,” states Saeed Shervani, MD of Shervani Hospitalities. When Shervani had opened the Rodeo at the time in Delhi, bars were present only inside five star hotels. If one wanted a drink outside of a five star hotel, it was not possible. “Furthermore, if the establishment was not a restaurant then it could not get a liquor license. So Rodeo was built as a saloon/ bar and tex-mex cuisine was considered best fit for it,” he Hard Rock mentions.

Cafe, Then there are inMumbai ternational brands like the Hard Rock Cafe that have forayed into the India market and have found instant success. Sanjay Mahtani, cofounder and joint MD of JSM Corporation that has brought the brand to the country believes that the restaurant speaks to its fans the language of Rock N Roll. “Hard Rock has become a haven for fans of music, food and good times. A brand that provides an overall experience to the guestwhether it is the Legendary Burger, Signature Cocktails or the Rock Memorabilia,” he adds.

Innovative concepts Recent years have seen a number of restaurants and restobars coming up with interesting new concepts. Hoppipola

by Speciality Restaurants has presence in Mumbai, Pune and Bengaluru, with expansion plans for more.

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February 1-15, 2015

cover )

"At Chor Bizarre we serve memories and meals from Kashmir to Kerala" Pratik Sinha General Manager, Chor Bizarre, Delhi

"Everyone wants to be bold and powerful and Gangsta's makes you feel that" Suved Lohia

Hoppipola means jumping in puddles in Icelandic and promotes the idea that you do not have to be young to have fun.

Avick Chatterjee, founder of Hoppipola acknowledges that he has tried to create a a difference in terms of the environment.

"Most bars in India are traditionally dark and stiff with their design, theme, service and interiors. The idea was to break away from it and create a live, happy, fresh and bright place. That's when we realised the only time adults felt free and relaxed was as kids when there were no hangups and rules were meant to be broken," states Chatterjee. Hoppipola takes its guests back to childhood days with chalkboard tables, 16 bit video games, fresh white interiors, real plants, comic books from Tinkle and Suppandi to Spiderman and Manga themes.

The recently opened Gangsta's Cafe and Bar in Mumbai (see cover image), as the name suggests, recreates the ambience straight from a Mafiosi movie set in the heart of Bandra. Suved Lohia, director, Aallia Hospitality, which owns Gangsta's explains why they chose the particular theme. “The building is Gothic, the location Bandra has many stories just like every gangster movie has

many stories. Everyone wants to be bold and powerful and Gangsta's makes you feel that,” opines Lohia.

Pointing out that everyone is looking for something new today, Lohia adds, “We have achieved to give a good vibe, a good energy and a good ambience. We are very moderately priced, compared to our competitors in Bandra but the infrastructure, the service is way above. We are making it an everyday watering hole but keeping the standards very high. Gangsta's enables you to have a good time, in excellent ambience, at the same price.”

Contrasting in theme and décor is Kipos, another Bandra based restaurant

that recreates the magic of Greece in 'Aamchi Mumbai'.

Naveen Prem, founder of the Greek themed restaurant says, "Greece is where Gods themselves lived. We work on providing our customers a 'heavenly' experience."

The Bar Stock Exchange (TBSE) in Mumbai is India's first stock market based pub chain where the drink prices change based on real time demand and supply. Hightech technology monitors this demand supply algorithm. “TBSE presents an experience similar to trading in the stock market – where you can monitor the price of your favourite stock (aka drink) and trade real time," states Mihir Desai, co-owner,

Cowboy singing in Rodeo, Delhi

Director, Aallia Hospitality Hoppipola, Mumbai

"Hard Rock Cafe has become a haven for fans of music, food and good times" Sanjay Mahtani Co-founder and Joint MD, JSM Corporation

20 FOOD & HOSPITALITY WORLD February 1-15, 2015

TBSE. Customers can trade live at the venue or via an Andriod / iOS app that relays a live feed of the current price, the high and the low of that day. “Also, in keeping with the concept, we have designed the entire bar to simulate a real stock exchange, with a propreitory software and trading servers designed exclusively for us,” adds Desai. The idea first came to him when in New York he came across a brewery trading in beer like a stock exchange trades in stocks.

Though sports cafes came to India a bit late, nonetheless the popularity of these establishments is pointer enough to the fact that the trend is here to stay. SMAAASH is Mumbai's new sports cafe where you can enjoy football matches, the World Cup, T20 or Kabaddi, on huge screens, with special menus and in the company of fellow sports fanatics. "SMAAASH is all about active entertainment.

It made sense to create an environment that matched with the customer mindset of a non intimidating sports cafe, with large portions, classic dishes, jumbo cocktails, and large screens that show all the live sporting events in the world," mentions Srinidhi Rao, CEO, SMAAASH.

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THE MAIN FOCUS

The Bar Stock Exchange, Mumbai

"The idea was to create a live, happy, fresh and bright place” Avick Chatterjee Founder, Hoppipola

Business advantage Ask any smart restaurateur, and he would be quick to confirm that themed restaurants are good for business. The most important factor is that the customer has a reason more than food to visit the restaurant. "The ambience of a restaurant plays an important role in the overall experience of a guest. At Chor Bizarre we serve memories and meals from Kashmir to

Kerala," affirms Sinha.

Considering the fact that themed restaurants give different ambience than the regular ones, patrons understand that they can take their dining experience to a whole new level when they dine in a restaurant with an interesting theme. "It allows customers to get a break from their daily lives enjoying the atmosphere while at the same time having a great meal,"

mentions Shervani. Prem avers that a themed restaurant, if well executed, simply stands out in the crowd of mediocre suburban 'eat-outs'.

An evolving theme restaurant always keeps the experience fresh.

Another significant advantage is the ease of marketing, which results in more footfall. "Also, people are always looking for something new to excite them – a

themed restaurant and bar also titillates their taste buds and grey cells, making it a great winning combination," points out Desai. Clarity of positioning is another important factor. Rao asserts that it a simple and clear positioning that can occupy greater mind space in the customer's mind. This also removes many confusions regarding what experience to expect.

Brands like the Hard

Yo u r

R e l i a b l e

"Rodeo tries to provide its customers with an ambience of fun, great food, music and an unforgettable time" Saeed Shervani MD, Shervani Hospitalities

K i t c h e n

P a r t n e r

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, 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

FOOD & HOSPITALITY WORLD

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February 1-15, 2015

cover ) also be an area of concern.

Prem of Greek themed Kipos, confesses that it is always a challenge to bring delicacies from across the world and translate these original recipes’ to the Indian palette.

Kipos, Mumbai

Customer expectations

Rock Cafe manage to build its own legion of loyalists. “There is a distinct difference in our product, image, service, food, quality, people, innovation, creativity, engagement and style compared to other brands. This makes your restaurant the go-to place and creates loyalists that visit you for specific reasons. For example, a lot of guests visit Hard Rock Cafe for the exceptional live acts," acknowledges Mahtani.

Establishments like Hoppipola that have expanded fast have worked on the strengths that make this segment so popular. The key advantages, according to Chatterjee are ease of replication due to standardisation; the chance to retain the experience across setups; and the comfort factor once the theme is liked and accepted by customers for them to go to a branch without having to think twice.

The challenges There is no formula for success, and most owners who successfully run theme based restaurants and resto-bars, have understood that well.

They have differentiated themselves in a fiercely competitive marketplace by keeping the benchmark high, and constantly countering the many challenges. While imitation might be the best form of

"We have designed the entire bar to simulate a real stock exchange" Mihir Desai Co-owner, The Bar Stock Exchange

flattery, when it comes to these restaurants, there is always the danger of someone else hijacking the concept.

“Duplication is one challenge that we face on and off. The only way to sustain is to be innovative on an on-going basis and maintain consistency in our standard offerings,” says Mahtani.

Naveen Prem

"SMAAASH is all about active entertainment" Srinidhi Rao CEO, SMAAASH

Founder, Kipos

Quality control and consistency are important factors particularly to ensure a loyal customer base. “With restaurants mushrooming up every week in the city, we need to ensure that not just the food but the training of the service staff is proper, audits are in place, uniforms, menus, décor, everything is just perfect,” mentions

Sinha. Another handicap is the issue with space. Design, being an integral attraction in these restaurants, obviously demands more space than an average restaurant. “A themed restaurant typically involves much more design elements in order to bring ‘alive’ the themed experience,” remarks Shervani. Sometimes F&B can

While imitation might be the best form of flattery, when it comes to these restaurants, there is always the danger of someone else hijacking the concept

22 FOOD & HOSPITALITY WORLD February 1-15, 2015

"A themed restaurant, if well executed, simply stands out in the crowd"

The expectations of a customer visiting a themed restaurant is several notches higher. The reason is obvious.

With a themed restaurant business, there is an added responsibility to deliver that which distinguishes the establishment in the market. “ The key is to deliver this with constant innovation, while maintaining regular standards," states Mahtani.

Further, after the first few times the customers develop their own mindset and expectations as they start associating with the theme. Chatterjee explains that customers try and fit in things that the restauranteur had not considered or had intentionally left out. “Many a times not listening and living up to that could also mean losing customers,” he warns. No matter the theme, flexibility and innovation have to remain the long term success strategy of any themed restaurant.

Growth and popularisation In the fast evolving restaurant scenario in the country, where many new owners are ready to risk, themed restaurants have a lot of potential for growth. “This is the way to go in the future, if the restaurant owner wants to make a mark in the industry and stand out,” states Sinha. Today the customer is well informed and well travelled, and this has drastically changed the local market dynamics in the last few years. As the customer is now open to experimenting and exploring new places and newer cuisines, Mahtani believes this leaves great scope of growth and development for themed restaurants in the future.

(With inputs from Akshay Kumar)

TECH TALK

Ticket to dine: Go online!

Online table reservation is India’s recent craze and web culinary portals are constantly capitalising on this trend by offering a gamut of specialised services and launching mobile based applications to enable their partner restaurants to stay ahead of the race

By Rituparna Chatterjee

S

tanding in a queue outside a restaurant to enjoy its gourmet experience has now become a thing of the past.

Well-known restaurants across the country are signing up for online table reservation systems to give unique dining experiences to their clients and improve their business revenueWith users increasingly becoming tech-savvy and preferring to book ahead of time at their favourite restaurants, the online table reservation system is definitely here to stay and evolve. Speaking on this latest trend, Ankit Mehrotra, co – founder of Delhi-based online table reservation startup - dineout states, “For many diners, part of the appeal of dining out is experiencing a variety of restaurants. Therefore, diners value sources that help them

discover new restaurants and provide information about these restaurants. Historically, diners learned about restaurants through word of mouth and local print media, such as dining guides, newspapers and magazines. While diners continue to value personal recommendations, the Internet, including desktop and increasingly mobile sites as well as applications, now puts a wealth of restaurant information at their fingertips.”

The online table reservation platform has brought in a centralised system of rating into place that not only enables endconsumers to choose from a variety of curated gourmet experiences from the comfort of their homes but also allows restaurants signed up on this platform to add value to their menus offered, increase their brand visibility and in turn improve their business revenue. “The Indian dining scene has always been

Ankit Mehrotra

Kunal Jain

Vishi Oberoi

While diners continue to value personal recommendations, the Internet, including desktop and increasingly mobile sites as well as applications, now puts a wealth of restaurant information at their fingertips FOOD & HOSPITALITY WORLD

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February 1-15, 2015

TECH TALK

chaotic with no popular restaurant rating system and no large credible player that diners can depend upon for recommendations on dining options. Online table reservation platforms have helped bring in a centralised system of rating and comparing dining options along with easy options to make a reservation and get support with special requests. I expect that online table reservations will become a consumer habit just as booking airline tickets, hotels and movie tickets online has become,” opines Kunal Jain, founder of Mumbai-based online table reservation startup – GourmetItUp.

Gamut of services Technology can be used at the front-end to improve customer relationship management, enable online reservation and increase efficiency in table/capacity management. Hence online table reservation startups are capitalising on this increased awareness and demand for technology by restaurants and are gearing themselves to meet the needs of the hospitality industry.

For instance, dineout is offering a myriad of services to its partner restaurants to enable them to stay ahead of the race. It is creating micro-sites for restaurants and giving them administration rights for real time management, offering a platform to promote new offers and events, providing online presence on search engines, social media sites and emailer campaigns, and giving

customer analytics solution where the marketing ROI can be measured. “We have reached to a critical mass of restaurants and diners, which helps the entire restaurant network by driving more footfalls to our partner restaurants. In India, we have achieved the highest share of the online diner reservation pie,” proudly announces Mehrotra, adding that, in the next few quarters, they have plans to offer their partner restaurants free mobile sites and subscription based mobile applications which will be more cost effective for them. “We plan to build a scalable platform to offer free mobile sites and subscription fee based mobile applications to restaurants. We will include these as benefits of signing up with dineout. A lot of our restaurants have already requested this. Mobile is a growing platform and is the future. We would like to capitalise on this market opportunity and attract both new and existing customers on their mobile devices through strong technology platforms and innovative marketing techniques on mobile,” opines Mehrotra. Dineout's mobile applications can be downloaded from IOS or Google platforms and the company will soon launch applications for Windows, Blackberry and Symbian as well.

GourmetItUp is also offering myriad of facilities to their partner restaurants ranging from joint marketing campaigns to curated dining experiences.

“Apart from the business we

24 FOOD & HOSPITALITY WORLD February 1-15, 2015

Mobile is a growing platform and is the future. We would like to capitalise on this market opportunity and attract new and existing customers provide to our partner restaurants, we also help create buzz around their brands and promote word of mouth. We also take on a reputation management role by connecting irate customers withthe restaurant management for quick resolution. What makes GourmetItUp stand apart is our focus on providing guidance and curation rather than just vanilla table reservations. We use a combination of research, tastings and knowledge gained through curating over 200 dining experiences to provide the best recommendations on which restaurants to go to and on what to order. We are also providing restaurants with an easy application to confirm reservations, check reviews and allocate table inventory,” highlights Jain. The company will be launching their mobile applications soon.

Restaurants are also reaping the benefits of the online table reservation system by signing up with multiple platforms.

“Presently we have a tie up with GourmetItUp and dineout.

GourmetItUp has a tie up with the best restaurants in the city

and provides fine dining experiences to its members. A presence on these portals helps in increasing revenue and also assists an establishment in marketing its brand to first time consumers who are looking out for new experiences,” says Vishi Oberoi, F&B manager, Ramada Powai Hotel and Convention Centre adding, “I would also like to mention Zomato. The Zomato application on mobiles is very popular and provides all pertinent information about restaurants in the city.” The hotel has been receiving almost 50 per cent of their F&B customers from Zomato.

Scaling up Dineout presently has 1500 restaurants on board across six cities - New Delhi, Mumbai, Bengaluru, Chennai, Hyderabad and Pune. Its target is to book tables for restaurants in over 30 cities by 2018. “From back in 2012 where we were seating about 50,000 diners annually, as of today we are seating nearly 400,000 diners annually. This is a serious shift. We have seen a 30 per cent of revenue growth this

year and our aim will be to outperform this in 2015,” points out Mehrotra.

Meanwhile, GourmetItUp has its presence in Mumbai, Delhi, Bengaluru and Pune, having around 100 restaurant brands at over 160 restaurant locations.

The company plans on expanding both domestically in markets like Kolkata, Chennai, Hyderabad and Goa, and in certain target markets internationally. “We are looking at entering international markets like Dubai and Singapore, which is under planning stage. We would be looking at entering at least one international city by 2015,” mentions Jain. The company recently raised US$ 300,000 angel funding from several investors to expand its team and geographical presence and scale up its marketing activities. It is also looking at raising its second round of angel funding in 2015. “Though it is too early to tell, we are looking at raising another US$ 300,000 at least but we plan to take it up to US$ one million in the future, but whether it is in the next round or not, we shall see. Our international expansion would be part of the next round of funding,” adds Jain. The company is planning to scale up its customer reach through digital marketing, offline campaigns and event participation. “We are participating in farmer’s markets, food and wine festivals, and are planning to organise a large event along with our partner restaurants and independent chefs,” he reveals.

CAMPUS NOTES

To be in F&B Even though a career in the F&B industry is lucrative, the curriculum has not matched industry requirements. A few industry veterans highlight the growing concerns and trends

By Kahini Chakraborty

O

ver the last 10-15 years, the food and beverage (F&B) industry has boomed due to various factors. Easy travel both in India as well as international, the popularity of social media and internet, several trade shows, the availability of international produce, has contributed to the awareness of cuisine. “Larger disposable incomes and the fact that young couples both work means that more people are eating out. The plethora of cookery shows have made people curious and a career in the F&B industry now seems to be a preferred choice,” says Vernon Coelho, head of department, food production, Institute of Hotel Management, Catering Technology & Applied Nutrition. As menus are becoming a lot more varied, there has been a growing interest in fusion cooking, which includes the cooking styles of two regions. Customers have grown health conscious which has lead to a spurt of interest in health food. But Prof Irfan Mirza, director, VM Salgaocar Institute of International Hospitality Education points out, “Regional cuisines are diminishing to a certain extent. A good example is Goan food which is widely known for its fish curry and rice, but the cuisine is more than just that. And there is a growing interest for international cuisines.”

So how are hotel management colleges in India adapting to the industry changes and expectations of customers? It has been given to understand that while some colleges and institutes have tried to keep pace with the growing demands of the industry, unfortunately most government run institutions are following old syllabi/ curriculum

Vernon Coelho

Irfan Mirza

Private/international institutes are playing a major role by continuously introducing updated syllabi to meet the requirements of the industry for the past 20 yeas. “Here is where the private/ international institutes are playing a major role by continuously introducing updated syllabi to meet the requirements of the hotel industry globally,” highlights Coelho.

Echoing the same sentiment, Mirza adds that even though colleges have tried to keep pace, but not as fast as it should considering the growing demands of the market. Syllabi are not changed and updated as often as the industry would like it to. “But changes have happened especially in the production area.

More regional Indian cuisines are being taught and international food is also being included.

An awareness of these cuisines is created among students. In-

dian and international food festivals help in the understanding of the intricacies of modern food,” mentions Mirza.

Career demand Nowadays students want logic for everything, and hence Mirza informs that VM Salgaocar Institute of International Hospitality Education ensures that examples are given while delivering the theory and practical components. Students are also exposed to problem based learning (PBL). While Coelho says that not much has changed in the theoretical and practical syllabus for students over the years, the institute teaches the basics which cannot be changed much. He adds, “In much expe-

rience of teaching in the hospitality industry for the past 25 years, more than 60 per cent of students opt for a career in the F&B department.”

Knowledge, skill, attitude and personality are the quintessential parameters that have been the changing demands of the hospitality and retail industry in India. Moreover, guests are aware of hygiene standards and want more innovations in cuisines which are value-formoney. Nutritive and health menus are now more in demand.

Keeping all these factors in mind, colleges are seen to be trying their level best to groom their students. When asked about the starting job position that a student begins during his first job in the F&B industry, Coelho replies, “Students normally join at an entry operations level. Many get in at the supervisory level and a very few would join as management trainees.”

“In the F&B career industry, one always starts with the lower jobs like waiter, but the career growth is fast compared to any other department. But again it all depends on the performance and attitude of the student as well as the reputation of the institute,” says Mirza, adding that, “To become an F&B manager of a hotel, a student has to study for a minimum of two years.” But Coelho highlights, “It really depends on the scale of operations and the size of the hotel especially the number of F&B outlets and the banquet facilities. But I have seen students rise to the position of F&B manager in a five-star property in 12 years.”

On the remuneration scope in the F&B industry, there is always a huge demand for skilled and trained people. This is one of

the reasons why the remuneration in this field is very high compared to other industries. While Coelho says, that even though the pay package has increased many would say that it is not enough. However, this cannot be a general statement across the board as there are always good and bad exceptions.

Trends & challenges With the F&B industry being fascinating, the biggest challenge is seasonality of raw materials, getting trained personnel and controlling the food cost because production and delivery takes place at the same place unlike any other industry. “The aim of the college is to train the students in order to improve the big lack in knowledge whether it is theoretical or practical in the world of F&B service. This is a real need as one can observe/ realise these frequenting public establishments to see how poor the service is when it comes to applying knowledge and practical skills,” opines Mirza. Giving another perspective to this, Coelho mentions, “Motivation and mentoring students has become a big challenge. It seems that the attitude for a service industry is lacking. When they complete their industrial training, many have made up their mind that the industry is not what they expected. They complain of the long hours and low salaries. To make matters worse, there are many options open to them now with better and faster rewards.

Several of them leave the industry after a few months, pursue further education/MBA programmes and then switch careers. A revamp of the selection process is urgently required.”

FOOD & HOSPITALITY WORLD

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February 1-15, 2015

MOVEMENTS Novotel Hyderabad Airport

Four Points by Sheraton Navi Mumbai, Vashi

Novotel Hyderabad Airport has announced the appointment of CHEF SWAMINANDAN as executive chef. With over 11 years of experience in the hospitality industry, Chef Swaminandan will be responsible for the overall kitchen operations of the two restau-

Chef Swaminandan

rants and a bar, in-room dining and banqueting of the 305room hotel. In this role, Chef Swaminandan will be in charge of the planning and pricing of the menus, maintaining food and labour costs, upholding hygiene standards, recruiting and training of the kitchen department. As executive chef, he will oversee the maintenance of high quality standards in customer satisfaction and offer an innovative menu in keeping with the operational costs. He began his culinary journey with the ITC Group of Hotels.

Hyatt Pune Kalyani Nagar Hyatt Pune Kalyani Nagar has appointed SUVENDU ROY as head chef for the property.

Chef Roy brings with him around 10 years of experience in the hospitality industry having worked with renowned hotels and restaurants in the country. In his current role, he will direct and oversee the operations of the culinary outlets at the hotel and will be responsible for maintaining the food quality, ensuring guest satisfaction and smooth opera-

Suvendu Roy

Abhijit Chitnis

tions of the restaurants. His expertise lies in Western and Indian cuisines and he also loves to experiment with fusion cuisines. Prior to joining Hyatt Pune Kalyani Nagar, he was the executive sous chef leading the team at Club Mahindra Virajpet, Coorg.

for both Courtyard by Marriott Hinjewadi as well as JW Marriott Pune.

Hyatt Hotels Hyatt Hotels has appointed MARYAM BANIKARIM as the company's global chief marketing officer. In this role, Banikarim will be responsible for driving the company's individual brands and the experiences they offer online and offline while working across the organisation to facilitate innovation around the guest experience. Banikarim joins Hyatt with more than 20 years of marketing expertise across multiple industries. Most recently she was the first-ever chief marketing officer at the Gannett Company, responsible for national sales, company-wide marketing, communications and research. Prior to Gannett, Banikarim was senior vice president at NBC Universal and chief marketing officer for Univision Communications.

JW Marriott Pune ABHIJIT CHITNIS has been promoted to market director of sales and marketing – Pune, Marriott Hotels India. After a successful two-year stint as multi-property director of sales and marketing, he will now oversee the sales and marketing function for the Pune market. Chitnis has been the pre-opening sales leader

26 FOOD & HOSPITALITY WORLD February 1-15, 2015

MALLIKA CHATTERJEE has been promoted as director of sales and marketing for JW Marriott Pune. In her new role, she will lead the property sales and marketing team, and will be responsible and oversee reactive and proactive sales functions as well as the PR and marketing portfolio for the hotel. Having been with Marriott for about six

DHIRENDRA PRATAP SINGH has joined Four Points by Sheraton Navi Mumbai, Vashi as front office manager. With over 13 years of experience in the hospitality industry, Singh has worked with renowned brands across the country such as Oberoi-Trident Hotel, InterContinental Hotels, Starwoods Hotels and Resorts. Singh has exposure in front office with a airport hotel (a joint venture of Singapore Airport Terminal Services and Maldives Airport Company) located in Republic

he was with SABMiller and started his career with some of the leading electronic durable companies in the country.

RCI

Mallika Chatterjee

years now, she has been a key member in the opening of Courtyard by Marriott Hinjewadi and Courtyard by Marriott City Centre.

Myra Vineyards Myra Vineyards has announced the appointment of TABISH ZIA as head of institutions sales and marketing for the Karnataka market.

With over nine years of experience, Zia will be responsible for the entire sales and marketing initiatives by the company in the state. Previously,

RCI has appointed JONATHAN MILLS as managing director - Asia Pacific.

Mills will be based out of RCI's Singapore office, and will report directly to Gordon Gurnik, president of RCI. His previous experience includes a decade-long tenure with InterContinental Hotels Group, where he most recently served as head of operations for Holiday Inn Express and IHG Shared Services based in Bangkok, Thailand. During his 25 year career, Mills has also worked for renowned companies such as Forte & Le Meridien Hotels and Resorts, Sodexho Prestige and Hilton International.

Hard Rock International Hard Rock International has appointed DANIEL CHENG as senior vice president of business development, Asia Pacific. Cheng's appointment

of Maldives. He has done his hotel management from IHM, Patna. Singh holds post graduate diploma in Business Administration.

is a strategic move designed to accelerate momentum behind the brand's global gaming growth plans. Cheng will be responsible for identifying the appropriate casino investment and development partners within key countries, such as Japan, Korea, Vietnam and the Philippines.

Cheng will be based out of Singapore.

IHG TASH TOBIAS has been appointed as general manager of the InterContinental Singapore, and taken on an expanded role as regional general manager for Singapore, Malaysia and Batam. Tobias will be responsible for driving strategic growth and operational excellence for 10 hotels across four brands including InterContinental Singapore, Crowne Plaza Changi Airport, Holiday Inn Singapore Atrium, Holiday Inn Singapore Orchard City Centre, Holiday Inn Express Singapore Clarke Quay, Holiday Inn Express Singapore Orchard Road, Holiday Inn Resort Batam, InterContinental Kuala Lumpur, Holiday Inn Kuala Lumpur Glenmarie and Holiday Inn Melaka.

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February 1-15, 2015 35

weekend

Scene and heard

With Marcellus Baptista

Savour the flavour

Shweta Pandit and Mitaali Vohra at the Game Changers calendar launch at Nido

Bohemian rhapsody PRIVATE PARTIES do give restaurants an opportunity to showcase their stuff to perhaps a new clientele altogether.

That was the case with Nido, venue for the launch of The Bohemian, Mitaali Vohra’s line of semi-precious jewellery and the unveiling of a chic calendar titled ‘Game Changers 2015’ from the Roopa Vohra House of Design. Guests relished the fabulous food fare, hors d’oeuvres plus a buffet dinner including a live station, along with the drinks doing the rounds as they had a good look at the calendar featuring Aaditya Thackeray, Nishka Lulla, Pooja Dhingra, Tanya Ghavri, Ashiesh Shah, Rohan Shreshta, Prachi Mishra, Farah Palia, Anmol Malik, Malini Agarwal and Anjaly Mody. And the talk was on The Bohemian, said to express a sophisticated modern yet Indian vibe through bold yet intricate designs.

CIGARS AND SINGLE malts sure go together and they did at Jyran – Tandoor Dining & Lounge as Sofitel Mumbai BKC in association with Cigar Conexion hosted an evening with celebrated cigar creator Rocky Patel. Biswajit Chakraborty, GM, Sofitel Mumbai BKC and Hemanth Sureddi, CEO, Cigar Conexion were there at this spirited and flavourful evening amidst the regal luxurious ambience that made you discover a mystical and blissful abode after a long day at work. Showcased at the event was the Vintage 1990, a favourite among luxury connoisseurs and a mediumbodied cigar leaning towards the milder side with a nutty, caramel essence. Other variants ranged from ones that left a lingering taste of white pepper, dark chocolate and espresso to those with a hint of sweet spice.

Rocky Patel at the Cigar Conexion evening at Jyran at the Sofitel

Ujjwala Raut, Divyanka Gupta and Ravi Saxena at the Wonderchef show at Inorbit

Fresh and juicy THINGS WERE COOKING as celebrity chef Sanjeev Kapoor’s premium cookware and appliances brand Wonderchef hosted a cookware fashion show at Homestop in Inorbit mall. India’s international supermodel Ujjwala Raut was there to take to the catwalk along with a few regular shoppers as they showcased the brand’s innovative Slow Juicer. And a little girl, Divyanka Gupta, got lucky as she bagged a chance to feature in the ad. Ujjwala’s association with Wonderchef, you learnt, began in November amidst the brand’s endeavour to promote healthy and stylish cooking. She is the face of the fashionable Season’s Sets and the premium Slow Juicer. And looking pleased as punch was Ravi Saxena, MD, Wonderchef.

Aussie sweep

Paramjit Bawa, Anupam Sharma, Tannishtha Chatterjee and Mike Baird at the NSW meet at the Taj

36 FOOD & HOSPITALITY WORLD February 1-15, 2015

YOU TOOK A TRIP DOWN Under high up there at the Rendezvous of the Taj. It was a lunch meet with Mike Baird, Premier of the Australian State of New South Wales (NSW) as he announced that the success of an online tourism campaign showcasing Sydney and NSW would be expanded onto the TV screen. You heard of the ‘Jhappi Time’ created by Destination NSW, offering Indian travellers special airfares to travel to Sydney and NSW with Singapore Airlines from February to November 2015.

Regional locations featured in the commercials including the Blue Mountains, Port Stephens and the Hunter Valley came alive on the screen. You also learnt that the campaign would also be shown at the Australian Film Festival of India (AFFI) and will feature in the film ‘UNIndian’ starring Australian cricket legend Brett Lee and internationally acclaimed Indian actress Tannishtha Chatterjee, directed by Australian filmmaker Anupam Sharma who has also directed ‘Jhappi Time.’

weekend

E V E N T S

SPARKING NIGHT Nikhil Agarwal (right), wine sommelier and director of All Things Nice recently hosted a sparkling wine event in association with Chandon at Pali Village Cafe in Mumbai

ENERGY CONSERVATION The Westin Hyderabad Mindspace was recently awarded second prize in the category for conservation of energy in the hospitality sector at the National Energy Conservation Award 2014 held at Vigyan Bhavan, New Delhi

REWARDING EXCELLENCE

TRADITIONAL RECEPTION Sachin Tendular (right), former Indian cricketer, received a red carpet welcome upon arrival at The Taj Mahal Hotel, New Delhi during his visit to the national capital

Omer Kaddouri (right), president and CEO, Rotana was felicitated with an Innovation Award for his outstanding contribution to the hospitality industry by Les Roches International School of Hotel Management on the occasion of the school's 60th anniversary celebrations held at Crans-Montana, Switzerland

TEA APPRECIATION Prahlad Kakkar (left), Indian ad film director at the

EYING FOR THE STARS Pierre Gagnaire Tokyo at ANA InterContinental

International Tea Day event organised by D’lecta CafÊ on the occasion of International Tea Day in Mumbai

Tokyo received and retained its two Michelin-star rating in the latest Michelin Guide Tokyo for the fifth consecutive year

38 FOOD & HOSPITALITY WORLD February 1-15, 2015

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.