Food & Hospitality World (Vol.3, No.14) April 1-15, 2015

EDITOR’S NOTE

Platter power

T

he hospitality industry in general did hope for a better sounding Budget but was left wanting for more. However, though this industry does express its disappointment, it is also known to jump back into action doing what it does best - serving the guest with a smile. The acquisition of Park Hyatt Goa by ITC Hotels, the constant expansion of homegrown brands in India's emerging towns and cities, along with the robust expansions in the F&B space that includes both QSRs and fine dining options, proves this industry is always on the go. Our cover story this issue clearly states the power of the platter, wherein the F&B business, especially within the hotel, is bringing in the 'moolah' and interestingly, there are a few professionals who feel it may surpass the primary source of revenue as well.

Themed meal experiences, innovative technology, a good banqueting concept, social media activities are some tactful strategies working well in driving today's F&B revenues in hotels.

Apart from restaurant outlets, it is the banqueting space which seems to gain attention as well. Demand in this space can be correlated to the socioeconomic and cultural transformation that is taking place across regions in the country. Today, technology, infrastructure development and a rather global approach has brought in a trend that tilts towards spending rather than saving. This has had its positive

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: Prateek Sahay The Indian Express Ltd, Express Building (Basement) 9 & 10, Bahadur Shah Zafar Marg, New Delhi - 110 002 Tel : 011- 23465670 Fax : 011 - 23702141 Mobile: 09899003030 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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April 1-15, 2015

“In today's competitive and constantly evolving business environment,it is crucial for hotels to stay innovative to keep its in-house guests engaged and capture local market”

impact on business, especially in the MICE space.

In today's competitive and constantly evolving business environment, it is crucial for hotels to stay innovative to keep its in-house guests engaged and also to capture the local market. The average guest today is well travelled, well informed and very discerning and hence when it comes to catering to the locals, hotels have to provide good local food coupled with good service and a strong concept restaurant. As we discuss food in all its glory, we also have the Forum of Indian Food Importers (FIFI), which is in talks with the food safety authorities to reduce the challenges being faced by various international food importers.

Further, the hospitality industry has penetrated regions which were considered inhospitable in the past. Our story on a homestay option in the Chambal region is testimony to the same. Finally after a well played run in India's commercial capital, HICSA has also changed base and opted for the political capital. Once again, industry experts will converge to discuss the good and not so good happenings in the ever buzzing industry.

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 SPA & WELLNESS

Vol 3 No14 APRIL 1-15, 2015

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 Mitesh Manjrekar Photo Editor Sandeep Patil MARKETING General Manager Sachin Shenoy Marketing Team Dattaram Kandalkar Rajan Nair Ashwani Kumar Shukla Sreejith Radhakrishnan Prateek Sahay Yoginder Singh Ajanta Sengupta NATIONAL FOOD & BEVERAGE SALES Sasi Kumar G Keshav Barnwal INTERNATIONAL FOOD & HOSPITALITY SALES Soumodip Ghosh Dhananjay Makharia PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

HOLISTIC HEALING, THE VEDIC WAY AAKRITI NATURE CURE CENTRE IN BHOPAL AIMS TO PROMOTE THE BEST OF NATURAL HEALING

INTERIORS & DESIGN

EAT,LOVE,EARN

(20-24)

MARKETS P14: NEW KIDS ON THE BLOCK Ginger Katra

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FIFI HOPES FOR BETTER FOOD SAFETY REGULATIONS

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VERYNUTRI.COM TARGETS HOSPITALITY SECTOR FOR HEALTH AND WELLNESS PRODUCTS

P15: PRODUCT TRACKER New Zealand Wine

P29: LIFE Bee benefits in rural Maharashtra

P41: WEEKEND Scene and heard

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DESIGNS ON BIM KGD'S PROJECT FOR THE ACCOR GROUP IN GOA, IS AN EXAMPLE OF THE ARCHITECTURAL TOOL

EDGE

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INTERVIEW: PHILIPPE DE ROUGEMONT, EXECUTIVE BOARD MEMBER, FAIRCONDITIONING

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

FIFI hopes for better food safety regulations Archana Sharma New Delhi THE FORUM OF INDIAN Food Importers (FIFI) is in talks with the food safety authorities to reduce the challenges being faced by various international food importers. Amit Lohani, founder director, FIFI said, “Presently the international food importers are dealing with issues like excessive taxation and ambiguity in the food safety laws and labelling regulations. We are having various discussions with the food safety authorities and are looking at removing unnecessary details on the labels and

reduction in taxes.” The reason for the high costs and most of the imported products being expensive is the duty and taxes as importers have to pay around 30180 per cent duty on many products.

Elaborating on the labelling issue, Lohani stated, “Just the presence of FSSAI logo does not ensure food safety and moreover, no other local authorities of the world require the same to be mandatory, but are kept optional except for the necessary ones like Halal food certification etc.” He mentioned that international players find it difficult to under-

stand and comply with this rule as they believe their standards to be much higher and better developed than Indian food safety standards.

Even though Lohani believes that India needs its food safety regulations, he feels that the laws and standards need to be updated. Talking about the support from the government, Lohani stated that the current ministry is proactive and understands the requirements as well as the challenges of the food processing industry. However, looking at a simpler regime and single window system, Lohani also said that re-

Amit Lohani

moval of red-tapeism will increase the international importers interest towards the In-

dian market. “There are many products that we are unable to market properly, which have even set benchmarks in the India market and are important for innovation in the future. If the same procedures and regime continues, new innovations will reduce and many products like the super foods will not be able to enter and penetrate the India market properly,” he added.

Currently, FIFI has over 137 members all across India and about 28 associate members like major embassies and trade commissions which partner with them occasionally.

Hospitality in the heart of Chambal ravines Sudipta Dev Mumbai THE EXPANSIVE FORT Rampura in Chambal ravines is a unique homestay for those who are keen to explore an interesting new destination in India's hinterlands. The six hundred year old ravine retreat has been the home of Rampura family for 14 generations. A part of the fort has been converted into a homestay. “We have tried to keep the whole experience offbeat, intimate, and homely. Most of our guests are international tourists who want to know so much about India. For long weekends we have also hosted Indian guests from Delhi and Lucknow,” said Padmini Singh, who owns the fort with her husband Keshavendra Singh. They offer rooms with names that have remained the

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Padmini Singh

same for many centuries Atiya, Manik Chowk, Kamal Burj and Daftar.

The homestay is normally operational from October to March every year, and has

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been attracting many inbound guests, primarily through word of mouth recommendations and excellent TripAdvisor ratings. “We take them around the property, make

them experience the rural life - weekly bazaars, mela, farms.

Guests are also escorted to a small village in the evening where they enjoy folk performances,” mentioned Singh.

The ravines are just behind the fort, guests are taken for a walk into the ravines, in the mornings or evenings. A drive through the ravines is also an exciting experience for the guests, who are also told interesting local tales. One of the highlights is a boat ride on the Yamuna. The property being on the border of MP, the Singhs also arrange for trips to nearby forts of Madhya Pradesh.

Approach is not a problem, pointed out Singh. From Agra via NH2, the fort is a four hours drive. “Guests have come down from Delhi in six hours. Some people take the Shatabdi to Etawah, and we send a car to pick them up. It is a one hour drive from Etawah, two hours from Gwalior, three hours from Jhansi, and five hours from Lucknow,” she informed.

MARKETS

48 restaurants from India participate in Good France project Rituparna Chatterjee Mumbai 48 RESTAURANTS from India participated at the recently concluded Goût de France/Good France project, an initiative launched by H E Laurent Fabius, French Minister of Foreign Affairs and International Development, in association with celebrated Chef Alain Ducasse, to celebrate French cuisine across various restaurants worldwide on March 19, 2015. The Goût de France/Good France project was inspired by Auguste Escoffier, who launched the 'Dîners d’Épicure' (Epicurean Dinners) initiative – serving the same menu on the same day in several cities across the world – in 1912.

Over 1300 restaurants from five continents participated at the Goût de France/Good France project wherein dinners were served simultaneously at these participating restaurants.

Elaborating about the event, Yves Perrin, consul general, Consulate General of France in Mumbai stated, “The objective of this project was to pay homage to the essence of French cuisine and the value it integrates because in France, cuisine is an important part of its culture. 48 restaurants from India participated in this initiative. ” During this event, each chef offered a French-style menu at their restaurant with a traditional French aperitif, a cold starter, a hot starter, fish or shellfish, meat or poultry, a French cheese, a chocolate dessert, French wines and digestifs, while also highlighting their own culinary traditions and cultures.

Some of the participating restaurants from India included The Legacy Grill, The Lalit Great Eastern Kolkata; 24/7, The Lalit Ashok Bangalore; Artisan, Sofitel Mumbai BKC Hotel; The Qube, The Leela Palace New Delhi; Le Cirque Signature, The Leela Palace Bangalore; among many

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April 1-15, 2015

MARKETS

Verynutri.com targets hospitality sector for health and wellness products Sudipta Dev Mumbai VERYNUTRI.COM is an online nutrition store that has a strong focus on the hospitality sector, along with the B2C segment. The manufacturing plant is in Umbergaon, Gujarat, while the office is in Mumbai. “We are into health and wellness products. We have health juices, health supplements in capsule form, instant green tea with cinnamon, ginger, lemon grass.

There is a newly introduced premix black tea,” said Dr Jigna Shah of Verynutri.com. The products do not have any artificial flavouring or colour. There is also sugar free tea range, with natural sweetener.

For the hospitality sector,

the products being promoted are - green tea, green coffee, hot chocolate, regular chai with or without sugar, and cosmetic products. “We are into herbal cosmetics also, we have glycerin, aloe vera and green tea transparent soaps, which hotels can buy. There are also products like shampoo, face wash and creams, which could be of interest to hotels,” informed Dr Shah.

The range of health juices include aloe vera green tea juice; aloe vera with honey, lemon and ginger; aloe vera with orange. There is also a special juice for diabetics which has a mix of eight to 10 green herbs which helps to rejuvenate the liver and pan-

We are into herbal cosmetics also, we have glycerin, aloe vera and green tea transparent soaps, which hotels can buy. There are also products like shampoo, face wash and creams Jigna Shah

creas. “We have formulated the products for different disease conditions. People with low immunity, arthritis and diabetes,” mentioned Dr Shah.

Green tea and aloe vera is

the base for most of the products being manufactured and marketed by the company.

Shah explained why, “Aloe vera is important for detoxification, while green tea is a po-

tent antioxidant, so it helps a lot.” The tea and aloe vera are sourced from contract farms – tea from Assam, while aloe vera is sourced from Gujarat, Rajasthan and South India.

Dabon to launch Dezaan Gourmet Chocolate in India Archana Sharma New Delhi DABON INTERNATIONAL, a joint venture between Bongrain of France and Dabur India, will be launching Dezaan Gourmet Chocolate in India by June 2015. Elaborating on the launch, Gunjan Tandon, head, marketing, Epicure Frozen Foods and Beverages, stated, “Dabon International has already launched the Dezaan Gourmet Chocolate at AAHAR 2015 in New Delhi, and will soon be available in the market

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in another three months.” Tandon handles the marketing of Dabon International in India, and informed that earlier they had launched Torani syrups in the market.

Dabon International focuses

2015, Dabon International showcased the applications and recipes of their products with the assistance of international advisors including Ludvic Chesnay, international culinary advisor, Elle & Vire

While talking about the India market, Chesnay stated that the market is growing and with the help of social media, it is becoming easier and even faster to penetrate this market

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on the import of speciality dairy, cheese products, syrups, etc, while also catering to pan India demands. The company has its offices across major metro cities like Delhi, Mumbai, Bengaluru, etc. At AAHAR

Professional and Nicola D’Alonzo, executive chef, consultancy and training, Delverde.

Highlighting the need for practical knowledge, D’Alonzo opined that Indian chefs are willing to learn and therefore the live sessions undertaken by Dabon International will help in marketing the products better.

While talking about the India market, Chesnay stated that the market is growing and with the help of social media, it is becoming easier and even faster to penetrate this market.

MARKETS

Govt to launch 17 mega food parks Archana Sharma New Delhi WITH A VIEW to strengthen the Indian food processing industry, the Government of India recently announced that it will be launching around 17 mega food parks soon. Presently, only two such parks have opened between 2008 and 2013. Speaking on the sidelines of the recently concluded AAHAR 2015, Harsimrat Kaur Badal, minister of food processing industries, Government of India, stated, “India’s prosperity is linked to the growth of incomes in the agrarian sector of the economy. India being one of the largest producer of food grains, besides being second in the world for the production of fruits and vegetables and first in milk production

and livestock population, this sector has further potential for growth through domestic and overseas investors.” She also added that at least one mega food park will be established in every state in the coming years and urged the India Trade Promotion Organisation (ITPO) and its associates to host the AAHAR editions in different states for regional empowerment of the industry and overall socio-economic progress of the country.

The 30th edition of AAHAR, witnessed participation from over 800 exhibitors including 70 overseas participants from 22 countries.

Japan and Korea were the new overseas exhibitors in this edition, besides, Australia, Denmark, France, Afghanistan,

Canada, Tunisia, etc.

Elaborating on the new initiatives taken by the ministry for the empowerment of the food processing community, Ranglal Jamuda, secretary, Ministry of Food Processing Industries, Government of India, stated,

“We are looking at creating a provision of a corpus fund to lend to the food processing units and also to create infrastructure in the food parks. We are also looking at identification of surplus raw materials through preparation of a ‘Food Map of In-

dia’, which will aim to identify the surplus and deficient areas in the country of various agricultural and horticultural produce so as to plan processing clusters by means of establishing processing facilities under current schemes.”

MARKETS

Constance Le Prince Maurice focuses on India market Akshay Kumar Mumbai LOCATED IN the island nation of Mauritius, Constance Le Prince Maurice, a 89 keys luxury property is focusing on the India market, especially the leisure segment. The resort along with its India representative, Nijhawan Group hosted meetings in Delhi and Mumbai to connect with its partners.

Christophe Plantier, general manager, Constance Le Prince Maurice said, “Our major focus is to tap India, China and Russia which are the key markets today.

In Mauritius on an average 30,000-40,000 Indian guests stay in three and four star category hotels. Our resort is a luxury property and we want to tap the leisure and the wedding segment. We also have an Indian chef at our hotel, which solves

Christophe Plantier

the challenge of F&B.” “We spent three days in Delhi and Mumbai, we have got a good feedback from the partners in Delhi. All our partners know our property very well, we want to

promote it to more newer operators,” added Plantier. The property includes; 64 Junior suites, 12 Family suites, 12 Villas and one Princely suite. The property has multiple dining options:

L’Archipel restaurant offers Asian and Mauritian cuisine, with a variety of steamed dishes, curries, game and fish. Le Barachois is a floating restaurant, which is reached by a raised

wooden boardwalk over the water and is known for its fish dishes. The Asian restaurant in the Laguna Bar offers lunch and dinner selections of sushi, sashimi, maki and dim-sum.

HAS Juices to go international To expand footprint pan India Rituparna Chatterjee Mumbai HAS JUICES & MORE, a Mumbai-based health juice bar chain, has plans to enter the international market by opening three to four outlets each across Sri Lanka, Dubai, Australia and Bhutan starting this year. The expansion will be through the franchisee model and the outlets will be located in areas with high-tourist footfalls. Simultaneously, the company will also be expanding its footprint pan India by opening 15-20 outlets across Mumbai, Delhi, Bengaluru and Pune by the end of 2015. The ex-

pansion in Delhi, Bengaluru and Pune will be through the franchisee model, while the Mumbai outlets will be company owned.

The outlets will be located at high-end malls and cinemas, airports, hospitals, oil pumps and will be operated under three different formats – kiosk, QSR and cafe. Established in 2008, the company presently has seven outlets in Mumbai, one outlet in Pune and Aurangabad, and an upcoming one in Raipur, all being comany-owned.

Speaking exclusively to Food & Hospitality World about the company's expansion plans, Hemaang Bhhatt, direc-

10 FOOD & HOSPITALITY WORLD April 1-15, 2015

Hemaang Bhhatt

tor, HAS Juices & More stated, “Since the past two years, we were focused on strengthening our back end - SOPs, training modules, and now we have the capacity to service five outlets simultaneously. We have got many queries from metros and B-town cities like Delhi, Bengaluru, Nashik and we are considering Pune on a priority basis for our expansion since it has the capacity to house eight to 10 outlets. An investment of `15-20 lakh is usually made for 250 square feet of area and the cost increases with the size and décor.”

HAS Juices & More offers

45 varieties of health juices under four categories – plain juices, combination of plain juices and other juices, exotic juices and milkshakes. Apart from juices it also offers sandwiches, chaats, pizzas and pastas (to be available only in the Raipur outlet). The company recently launched avocado juice and is presently working on creating the Lakshman fruit juice. When asked about the company's revenue growth, Bhhatt mentioned, “We have been experiencing 100 per cent growth in the last two years and we are looking at similar growth this year as well.”

MARKETS

Kolkata-based Chowman to expand to other metros by 2017 Joy Roy Choudhury Kolkata CHOWMAN, a Kolkata-based fine dining Chinese restaurant chain, has plans to expand its footprint in Kolkata and enter other metros by 2017. Speaking about the expansion plan, Debaditya Chaudhury, managing director, Chowman stated, “Since its inception four years back, Chowman has established its presence across nine locations in and around Kolkata and will open three more outlets within the next four months. In December, the company would be opening its first outlet in Mumbai and will expand with six outlets in 2016. From 2017 onwards, it will be launching in other metros like New Delhi, Bengaluru and Pune and by the end of 2018, Chowman should be present across all major cities of India.”

Elaborating on how he plans to fund the projects, Chaudhury said, “We are self funded and take support from national banks whenever required. But we might look for private equity investors if needed by the end of 2017. By the end of 2020 we are targeting to open 50 outlets all across the country.” The company also has plans to introduce its mobile application for home delivery wherein the food will get delivered at any location around the city within 30 minutes. Customers can pay online or can opt for cash on delivery.

Speaking about the uniqueness of the brand, Chaudhury opined, “Chowman is not just another Chinese restaurant. My motto is to popularise Chinese fine dining, that is, serving the best quality cuisine at an affordable price. The ambiance, crockery, cutlery, etc of all our outlets are at par with any high-end restaurants. We use the same quality of raw materials that is used in five star hotels and besides, we import all our sauces from China and Thailand.”

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April 1-15, 2015

BAKERY FOCUS

A MARKETING INITIATIVE

COLOURS THAT CREATE MAGIC! Cake decoration is not simply a craft but rather an art, where creation takes on an edible form.

Puratos Decorfil Glaze range takes cake decoration to a new level

C

ake baking and decoration has now moved beyond simple frosting and fresh cream to a more visual art. In an effort to draw in the eyeballs, cakes must now be dressed up to appeal to the consumer’s eyes long before dancing on his taste buds. Cake decoration now is not simply a craft but

rather an art, where creation takes on an edible form.

While many consumers prefer fondant there are still those to whom the taste doesn’t appeal, what then would be the best way to dress up a cake to appeal to these consumers?

A glaze is often a simpler,

A glaze is often a simpler, less manpower intensive method of dressing up a cake and making it more appealing to consumers

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BAKERY FOCUS

A MARKETING INITIATIVE

These international favourites add more than just a pretty colour to the finished product, they add that special Puratos touch in the flavour.

This flavour makes Decorfil not just another pretty face in the market less manpower intensive method of dressing up a cake and making it more appealing to consumers. Dressing up your patisserie offerings has never been easier with the Puratos’ Decorfil Glaze range.

Recently launched at Delhi’s AAHAR Expo 2015, this trendsetter has taken the cake world by storm. This RTU coloured coating comes in five flavours ranging from the neutral that is just a blank canvas, to the specific

and extremely popularStrawberry, Pineapple, Melon, Orange and Blueberry flavours.

These international favourites add more than just a pretty colour to the finished product, they add that special Puratos touch in the flavour. This flavour makes Decorfil not just another pretty face in the market.

The ease of use means that it is a ready-to-use product, thereby reducing the cost of wastage. Decorfil sets

itself apart from the competition due to its setting strength all the while extending the shelf life of the cakes.

Making beautiful masterpieces has never been easier.

To create eye-catching customer attracting edible masterpieces that shine in your counter, choose across colours and flavours that excite both the eyes and the palate. Come, explore this new way of dressing up your creations, and make Decorfil yours.

NEW KIDS ON THE BLOCK

Ginger Katra GINGER HOTELS has launched its first hotel in Katra at the foothills of the holy shrine of Mata Vaishno Devi. Roots Corporation has entered into a management contract with B V P K Hotels for managing the 80-room hotel. Ginger Katra has the option of accommodating up to four guests in the family rooms. The Smart Space rooms offers choice of standard rooms, family rooms or suites. The hotel houses facilities like doctor on call, safe zone, mini fridge, 32 inch LCD TV and car parking. Guests can walk into the on premise multi-cuisine restaurant Mantra.

Anantara Siam Bangkok Hotel

ANANTARA HOTELS, RESORTS & SPAS has added Anantara Siam Bangkok Hotel to its luxury portfolio.

Luxury accommodation comprises of 354 guest rooms and suites designed in traditional Thai and contemporary style, with authentic Thai artifacts, teak furnishings and silk fabrics. Leisure facilities include an outdoor pool, a 24-hour health club offering a gym and squash court, a studio for

yoga, aerobics and spinning, and a steam room and whirlpool. The hotel’s 10 F&B options include award winning restaurants, the Sunday Brunch, specialty Thai, Japanese and Italian restaurants. Extensive meeting and event facilities cater for every kind of social and corporate function, from boardrooms and meeting rooms, to a grand ballroom accommodating up to 1,000 guests.

Hotel Indigo Bangkok Wireless Road IHG has expanded its Hotel Indigo brand to Southeast Asia with the opening of Hotel Indigo Bangkok Wireless Road. The 192-room hotel features guest rooms with spa-inspired bathrooms, locally sourced toiletries, private balconies and complimentary high-speed Wi-Fi. The hotel’s open air infinity edge pool and deck provides views of the city. The hotel's food and beverage neighbourhood café, Metro on Wireless serves Thai and Western cuisine, while the hotel’s 22 Steps cocktail bar offers drinks prepared by mixologists. Later in the year, the hotel will open its signature dining venue, CHAR.

Best Western Premier The Bellevue, Jakarta BEST WESTERN INTERNATIONAL has opened a new hotel in Jakarta. Located in the upscale Pondok Indah district of South Jakarta, the new Best Western Premier The Bellevue offers 156 guest rooms and suites, all equipped with modern amenities such as LCD televisions, mini-bars, bathrooms, working desks and complimentary Wi-Fi. Guests can unwind in the hotel’s swimming pool, steam room, spa, sauna and whirlpool or work out at the fitness centre. The hotel’s restaurant serves up Asian and Western cuisine, while the bar offers wines and cocktails. And corporate guests are also well catered-for with a business centre and a choice of three meeting rooms able to accommodate between 50 and 250 people.

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PRODUCT TRACKER

New Zealand Wine NEW ZEALAND WINE has lauched a range of wines including - Saint Clair Sauvignon Blanc (`3556), Sileni Merlot Hawke’s Bay, Villa Maria Sauvignon Blanc (`2935), Villa Maria Merlot Cabernet Sauvignon Hawkes Bay (`2770), Brancott Estate Marlborough Sauvignon Blanc and Brancott Estate Marlborough Pinot Noir (`1900-`2100), and Nobilo Sauvignon Blanc priced (`1880).

Pause Wines PAUSE WINES has introduced Chenin Blanc, a slightly yellow coloured wine which has melon and honeydew aroma and has sweet and sour taste. It pairs well with light meals, salads, and light fish, mildly spiced Indian and Asian cuisine. The wine is priced at `305 and `590 for 375ml and 750ml bottles respectively.

Chevon Agrotech Casablanca CASABLANCA HAS launched the Casablanca Rose Spumante, a sparkling wine having fruit and floral notes.

Made from the Shiraz grape variety, it is harvested early to provide a crisp acid structure and a lingering finish. The wine is made by the Charmat method which generates natural sparkles through secondary fermentation in tank. The sweetness is limited to semi-dry or sec style. It pairs well with Thai red chicken, tandoori fish, paella and Italian dishes. It is priced at `900.

CHEVON AGROTECH has launched its ready-to-cook world cuisine range of products which includes Turkish Seekh Kebab, Turkish Kofte Kebab, Brooklyn style Cheeseburger Patty and smoked Moroccan Sausage. The Chevon World Cuisine Range is priced at `295.

Nutraj NUTRAJ HAS launched a collection of dried pineapples filled with enzymes, nutritional fibre, antioxidants, vitamin C, vitamin B1, vitamin B6, copper, folate, and pantothenic acid. Dried pineapples are also rich in manganese, a mineral that helps develop strong bones and connective tissues. Nutraj products are vacuum packed or nitrogen flushed to ensure that they remain fresh and crisp. Price starts at `130 per pack of 100 gms.

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SPA & WELLNESS

Holistic healing,the Vedic way Aakriti Nature Cure Centre in Bhopal is central India's premium holistic healing institution that aims to promote the very best of natural healing methodologies that have been a part of India's age-old traditions, with world class modern facilities

By Sudipta Dev

A

short distance from Bhopal's Raja Bhoj Airport, on Sehore Road, is central India's first holistic healing institution (naturopathy, Ayurveda and yoga) that came up about two years ago with a vision to become one of the most premium Vedic healing institution's of its kind in the country. Spread over

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an expansive area of 10 acres in pristine, green surroundings, Aakriti Nature Cure Centre (ANCC) is the labour of love for Hemant Kumar, CMD, Aakriti Group, a leading real estate developer who also owns a few hospitality ventures.

ANCC aims to to create a balance between people visiting for ailments and those seeking

FOOD & HOSPITALITY WORLD

April 1-15, 2015

preventative treatments. Pointing out that he has always had a deep interest in various aspects of nature from childhood, Kumar states, "I have learned that when we are friendly with nature we always gain something.

To remain friendly it is important to follow its laws. Aakriti Nature Cure Centre has been set up as a result of this inspiration.�

Kumar's plans include setting up another such centre, and he is looking at Panchmarhi for the same.

Nature heals ANCC looks at a balance between wellness and illness treating people who are sick, but also helping others prevent getting sick. The institution has a

Hemant Kumar

SPA & WELLNESS

team of four doctors, including visiting consultants. Treatments include naturopathy, panchkarma, physiotherapy, specialised yoga therapy. “We mainly focus on treating common chronic conditions like diabetes, hypertension, arthritis, asthma, heart conditions, but there are a few areas where we would excel and develop key expertise - orthopaedic conditions (shoulder pain, frozen shoulder, back pain, arthritis) and digestive system disorders. We also have expertise in cervical dystonia (neck starts moving involuntarily) treatment,” says Sanjay Singh, site director, Aakriti Nature Cure Centre. Detox, stress management, weight management are the other popular treatments. Packages are specially designed for the guests individually. The institute also gives them a followup programme, which they can easily practise.

Personalised services are offered under the supervision of experts. There are about 20 treatment rooms across four treatment blocks - physiotherapy block with separate timing for men and women, panchkarma and colon hydrotherapy section. Naturotherapy involves using five elements in different forms - earth, water, air, sun and ether (space). In hydrotherapy, most treatments are for symptomatic relief in pain conditions. “One key principle of naturotherapy is that the body has its own healing power. For instance, any part of the body that you want to heal you have to improve blood supply to that area. If there is a problem, blood supply goes

down, through hydrotherapy the temperature of that area is changed which helps blood rush into the area and helps in the healing process," informs Singh. One of the key components in naturopathy being hydrotherapy, water is used in various forms - as ice, cold water, warm water, steam – both direct and indirect applications.

Extensive facilities There are extensive facilities for hydrotherapy, including a jacuzzi with 200 jets which gives pressure on every part of body.

It is a mineral water bath with underwater massage. The spinal bath tub is effective for hypertension and nervous system related problems. Water from the circular jet bath can be hot or cold or contrast - the benefits are similar to massage - improving circulation in the whole body.

There is a deluxe steam chamber which can accommodate four people together.

There are facilities for hot and cold compressed therapy.

Far Infra Detox therapy is done with infrared rays and can reduce 500 calories in 20-30 minutes. Ozone therapy is beneficial for skin treatments. There is also a beauty care section.

The massage room has few equipments like the vibro massage which is effective for fat loss. Heated lava stones are used in another type of massage. The range of massages include Swedish massage, Abhyanga Ayurvedic massage, Shiatsu, and of course ANCC's own signature massage.

The mud used for mudtherapy comes from the adjoining

village areas. Mud is extracted from below two feet as till two feet area the earth has fertilizers, pesticides and other contaminants.

Yoga classes are organised for the whole group and also individually as required. "We teach asanas, pranayam and meditation. We also use another element of yoga called Kriyas.

We have a kriya section. There is a cleansing process in Ayurveda called Neti, an excellent treatment for sinus and chronic cold.

We also use special triphala for eye wash. Morning regime is normally for sensory organs Neti, Nashya, eye wash,” mentions Singh. Sometimes music therapy is used as a relaxation technique.

The whole campus of ANCC covers 10 acres. There are 28 deluxe rooms and 10 suites, currently 16 rooms and four suites are operational. All are double occupancy with attached bathrooms and complete range of facilities. There is also an OPD, particularly for those in-house patients who visit for followups.

The library has a good collection of naturopathy, Ayurveda and yoga related books. The collection also includes motivational books.

Facilities include a cardio gym, a walking track, and a jungle gym which has a different exercise regime. There is a herbal garden, the produce of which is often used for treatments. Apart from ornamental trees there are also fruiting trees, for instance papaya is one of the key fruits used in naturopathy - it helps in digestion, is not calorie rich, and is easy to grow as well. Pomegranate, figs, lemon are among

the many fruit plants.

Future plans Naturopathy education is a part of the overall vision – to get trainers and therapists not only for ANCC, but other institutions across the country. “Research is an important part of our agenda.

We have plans for a research institute,” says Kumar. He acknowledges that it is a challenge to get good doctors and therapists. Retaining them also is a tough task, as there is a huge demand for trained people these days.

ANCC is looking at contacting corporates and helping them design programmes to keep

their employees healthy. “We are also trying to tie up with corporates for stress management.

That is one common complaint for most employees. It is very difficult to change the environment in which we work but what we can do is change the way in which we interact with that environment and respond to it. We try and teach in stress management how you can take control of the situation and what you can do to manage the stress,” mentions Singh.

ANCC is also stepping up its promotional strategy. A tie-up with Madhya Pradesh Tourism is in place for promotion at global travel trade events.

FOOD & HOSPITALITY WORLD

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April 1-15, 2015

INTERIORS & DESIGN

Designs on BIM Bengaluru-based architectural, engineering and interior design firm, KGD's recent project for the Accor group in Goa, is an example of Building Information Modelling (BIM) technology using Revit software. Prasanna Kumar V, technical head - senior associate and Sreeram Rama Chandran, design principal – Resorts & Destinations, KGD-architecture, elaborate on the changing dynamics in hotel designing

By Steena Joy

ibis Styles Goa

H

aving designed many hotels in Kerala and Bengaluru, KGD's recent project in Goa, the Accor group's Hotel ibis Styles in Candolim has set new benchmarks in hotel architecture. Using the renowned BIM architectural tool, the hotel has been designed in the vernacular Goan style using local materials

18

with a contemporary thrust. Laterite stones which have been extensively used in the design are a trademark found in most building structures in Goa. Speaking on the project brief and the challenges while designing the ibis Styles Goa, Prasanna Kumar V, technical head - senior associate, KGDarchitecture explains, “The ho-

FOOD & HOSPITALITY WORLD

April 1-15, 2015

tel was to be designed for 200 keys with a resort look and feel, as it was their first flagship hotel in the resort category and they wanted to add natural materials with a Goan touch to the architecture. The major challenge was a varying contour and to keep the building in a low rise format as the height of the building could not exceed 11.5m.” The

architects team executed this project with a BIM approach; the virtual mock-up models developed in BIM help to get clear understanding of how the space is going to be used prior to construction.

Developing the concept with the segregation of guestrooms and restaurant, the spaces were divided into three

blocks which were well integrated with landscape design.

Great emphasis was given to MEP design specially the HVAC systems to ensure that operational costs were more effective which were further improvised by using the new technology IVRFW. All the services systems were modelled with architectural and

INTERIORS & DESIGN

Prasanna Kumar

Sreeram Rama Chandran

structural model simulation.

know light is life, and good lighting is very important to see the world around us. Good lighting also affects the way we feel.

However, this helps to shape the quality of our life. And yes, if right lux level is tuned into the building it becomes more environment friendly and this can be achieved by keeping the warmth tone and low light intensity.”

This also helps hotels in reducing their carbon footprint.

Kumar adds, “As hotels are becoming more green concerned, it is shaping us to become more environment friendly. As we design hotels of zero discharge, it helps us to keep the environment safe and also motivates us to utilise natural materials available in the particular zone.” Like the use of laterite stone in ibis Styles Goa which helped lend character to the building struc-

BIM benefits Elaborating on the benefits of using this approach to design hotels, Kumar says, “BIM is an important tool which collaborates the design in the right intern of the designer and the end user or operational team. This tool not only bridges the gap between the consultant and architect and service provider but can be used for quantification too. Clash report on the service can be generated using this tool and can minimise the rework at the site.”

Hotels are increasingly using a lot of natural light to illuminate public spaces. Kumar agrees, “Yes natural light plays a very important role in the public space as it changes the mood swing of the people while we play with colours. As we all

Lulu Hotel, Kerala

ture.

Speaking about the other projects, Sreeram Rama Chandran, design principal – Resorts & Destinations, KGD-architecture, informs, “We have done many projects in Kerala including Lulu Hotel. – Thrissur, Dunes Hotel – Bekal, Kasargod; Flora Group’s Resort at Vythiri, Wayanad; a resort at Athirapally, and an ayurvedic resort at Kunnukura, Kochi. In Bengaluru we are in the process of completing the Amby Resort.”

With more boutique hotel brands like W coming in, India is set to see more futuristically

designed hotels like the Burj in Dubai. Chandran opines, “Asia and India in particular and the subcontinent are going through a rapid growth phase and the big brands are in a hurry to build. So the big brands spurn sub-brands which means one brand has seven or eight subbrands and sometimes the sub brand are all built within a close area. India is one of those places other than south-east Asia where you can find dense typologies of cultural blends and people-structure therefore there is an eclectic balance of local brands and also global ones.

Yo u r

R e l i a b l e

Hence there are people doing up bed-and-breakfast hotels, villa type stays and leisure categories too. It’s getting homogeneous in a slow manner.” He further adds, “In some categories, there is a context of history and character carried forward from generations behind, so here in India it gets interesting as there is plenty of scope to design and shape up heritage hotels, art deco hotels, old palaces converted into hotels. It is a time to cash in on the global-citizen factor wanting to gain a foothold in the subcontinent and do interesting work.”

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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April 1-15, 2015

cover )

EAT, LOVE, EARN Today, F&B in hotels across India has become a key revenue driver contributing anywhere between 35-50 per cent to overall revenues. However, to sustain these numbers further, hotels need to stay in tune and constantly evolve with what the customer wants

BY RITUPARNA CHATTERJEE

“O

ne cannot think well, love well, sleep well, if one has not dined well,� this 20th century saying of famed English writer Virginia Woolf seems to be reflective of today's times where an increasing number of hoteliers have begun to view their full-service

restaurants as a way to attract customers and drive incremental revenues for their business.

This is a significant shift in thinking, considering that in the past hoteliers have paid little attention to their restaurant numbers by incorporating them as one line in the profit and loss report. Trends such as the rise of a more food-conscious culture with customers seeking out new and exciting culinary experiences have compelled hoteliers to think more

20 FOOD & HOSPITALITY WORLD April 1-15, 2015

strategically about their restaurant and dining options to attract and retain hotel guests. Themed meal experiences, innovative technology, a good banqueting concept, social media activities are some tactful strategies working well in driving today's F&B revenues in hotels.

From the location, clientele, spending power of the guests to the brand of hotel, concept, size, investment from the owners – all help deter-

mine the number of F&B outlets in a hotel. On an average, hotels reserve anywhere between 20 to 30 per cent of their total cost for F&B, while the average development cost per outlet is around three-five per cent. A well marketed outlet is expected to recover this cost in about three-four years, however certain hotels can also take up to five-seven years which is dependent on the business levels the hotel is sustaining for those years.

Eating to success According to STR Global, for 2013 in India, the total revenue from F&B and leisure for hotels as a percentage of total revenue was 45.6 per cent against revenue from rooms, which was 48.4 per cent.

Delving deeper into marketlevel dynamics, F&B spends accounted for 40 per cent of total revenue in Mumbai in 2013 compared to room revenue at 48.1 per cent. In Delhi, F&B revenues accounted for

(

THE MAIN FOCUS

Baan Tao, Hyatt Pune Kalyani Nagar

42.8 per cent of total revenues compared to room revenues at 48.2 per cent. These figures mirror the profit and loss statements of several hotel companies operating across the country. For instance, F&B contributes around 40 per cent to the total hotel revenue in Sheraton Bangalore Hotel at Brigade Gateway. “The total contribution to the overall revenue has definitely increased over the years because of introduction of concept

restaurants and innovative catering options. We are focusing on food related activities and promotions and on getting guest chefs to organise international food festivals coupled with many engagement related activities.

The idea is to break the monotony of the regular experience,” opines Mohammed Khan, director of F&B, Sheraton Bangalore Hotel at Brigade Gateway adding that training of the team to deliver

guest focused service is also one of the key factors to stay ahead of the competition.

The picture is quite similar for Ramada Powai Hotel & Convention Centre, Mumbai.

The hotel's F&B revenue has increased tremendously since the opening of its signature rooftop restaurant – SKKY. “We have done a lot of promotions and created unique events from time to time giving our clients a better value for money proposition. Our F&B

contribution to total revenue has increased steadily from 32 per cent in 2012-13 to 44 per cent in 2014-15. We have introduced tablets for menus across all our hotels where we can keep changing our menus couple of times a year and run promotions as well. We are also curating special themed events or meal experiences to match with our changing customer expectations,” mentions Nischint Pathania, general manager, Ramada Powai Hotel

& Convention Centre.

Just six months into operation, JW Marriott Mussoorie Walnut Grove Resort & Spa is primarily dependent on guests staying in the hotel to drive its F&B revenues, the same presently contributing over 35 per cent to total hotel revenue.

“What seems to be driving this growth is a steady awareness about our resort in the market.

We are the first five star luxury resort in Uttarakhand and offer five distinct F&B options that

FOOD & HOSPITALITY WORLD

21

April 1-15, 2015

cover )

“Banqueting sometimes contributes up to 70 per cent of total F&B revenue in a hotel” Mohammed Khan Director of F&B, Sheraton Bangalore Hotel at Brigade Gateway

“F&B will continuously drive to contribute or may overtake room revenues in certain markets in the future” Nischint Pathania GM, Ramada Powai Hotel & Convention Centre

“Over time the concept of branded in-house restaurants will further emerge in India” Prateek Swarup F&B Manager, JW Marriott Mussoorie Walnut Grove Resort & Spa

22 FOOD & HOSPITALITY WORLD April 1-15, 2015

serve both Indian and international cuisines,” highlights Prateek Swarup, F&B manager, JW Marriott Mussoorie Walnut Grove Resort & Spa. Consumers are coming up with new rules for what they will and won’t put into their mouths. As a result their relationship with food is changing.

“At JW Marriott, there is a strong focus on providing food that is not overwhelming but rather fresh and authentic.

This is a reason why we focus on procuring a lot of our ingredients locally. An example of this is the trout fish we serve at the Trout House Grill & Bar that is procured from a local village near the hotel. We also have our own greenhouse on site where we grow fresh herbs and vegetables that are used in the food that we prepare for our guests. This adds a whole new dimension of serving food from ‘farm to plate’ at our resort,” adds Swarup.

Reflecting a similar growth pattern is Hyatt Pune, where F&B contributes somewhere between 40 – 45 per cent to the total hotel revenue, thereby showing a growth close to 15 per cent year-on-

There is nothing that works like word of mouth. The focus is for every guest to have the most superlative F&B experience so they may tell the world year.

“The revenue growth in Pune is a lot driven by the corporates. We see a healthy corporate movement in the city post lot of investment plans by various companies which is certainly a driving factor,” reasons Vimal Verma, F&B manager, Hyatt Pune.

For Crowne Plaza Greater Noida, the revenue contribution of F&B is between 35 – 40 per cent. Last year the F&B contribution was 36.57 per cent. The major contribution is from MICE and social events being organised at the hotel. “The outlets have also picked up this year in terms of covers as well as revenue due to more numbers of FIT corporate business along with the MICE contribution. All the hotel's F&B outlets have live kitchens which encourages interaction with chefs.

Feedback is also taken by the team to keep themselves in check. Apart from this, we also organise food festivals and promotions to further explore our guests' preferences and their palates,” reveals Puneet Sharma, F&B manager, Crowne Plaza Greater Noida.

For Alila Diwa Goa, the percentage of revenue earned from F&B is approximately 30 per cent. “We have different F&B promotions which ensure an increase in the footfalls at the property. Dining in the Dark, Goan Market Nights, Lazy Sunday Lunches and Barbeque Nights are some of the food promotions, which are popular. We constantly update ourselves on the latest trends and happenings thus helping us conceptualise various promotions to suit the likings of our guests,” states

Kamaljit Singh, executive assistant manager – F&B, Alila Diwa Goa.

Local flavour In today's competitive and constantly evolving business environment, it is crucial for hotels to stay innovative to keep its in-house guests engaged and also to capture the local market. The average guest today is well travelled, well informed and very discerning and hence when it comes to catering to the locals, hotels have to provide good local food coupled with good service and a strong concept restaurant. “There is nothing that works like word of mouth.

The focus is for every guest to have the most superlative F&B experience so they may tell the world and hence we put in our best to ensure the food and service we deliver is perfectTeppan, JW Marriott Mussoorie Walnut Grove Resort & Spa

cover )

“We see a healthy corporate movement in Pune post lot of investment plans by various companies” Vimal Verma F&B Manager, Hyatt Pune

“Showcasing your own F &B outlets' menu in banqueting venues can help in growing your business” Puneet Sharma F&B Manager, Crowne Plaza Greater Noida

“We constantly update ourselves on the latest trends thus helping us conceptualise various promotions” Kamaljit Singh Executive Assistant Manager – F&B, Alila Diwa Goa

24 FOOD & HOSPITALITY WORLD April 1-15, 2015

ly curated and executed. We also rely on social media platforms and collaboration on special offers with local partners to attract customers from Mussoorie and Dehradun,” points out Swarup. Also innovative presentations and cuisines like live stations, unique regional cuisines, are great value for money propositions. “We at Ramada Powai Hotel & Convention Centre are doing interesting promotions from time to time to keep a freshness factor for our regulars.

For instance, we recently added a sushi station in our Sunday Brunch which attracts a lot of people near our vicinity, and a live healthy juice station offering ABC combo (Apple, Beetroot and Carrot) in our morning breakfast which appeals to a lot of health conscious overnight guests,” reveals Pathania.

Based on its motto 'Surprisingly Different', Alila Diwa Goa introduces a concept every week at its specialty Indian restaurant, Spice Studio. For instance, under the concept - Dine in the Dark, all lights in this restaurant are turned off at dinner and any ambient light source is masked.

Guests are invited to have dinner in darkness. The choice is between a vegetarian and non-vegetarian thali and the dishes on the plate are not disclosed. Guests are asked to use their sense of touch and taste to explore the various specialties through the meal.

“Other than this the modern representation of Goan cuisine, lazy Sunday lunches, etc are very popular with our non-resident local customers,” boasts Singh.

Banquet rush Indians today, whether in Tier I, II or III cities, are splurging on weddings, birthdays, anniversaries, conferences, and other celebrations with events in hotels. As a result of this, MICE and social activities have become a strong segment in enhanc-

Uno Bar & Grill, Ramada Powai Hotel and Convention Centre

Mosaic, Crowne Plaza Greater Noida

on ground managers being made aware of profitability and balancing. Trainings and audits have also helped us to be more focused on continuous improvements in our processes,” adds Pathania.

Mostly hotels sell their banquets for all the events, however going a step ahead and creating a new banqueting space in the same premises and using those spaces for events is yet a niche option in the market. “More of live cooking and showcasing your own F&B outlets' menu in banqueting venues and marketing your own outlets can also help in growing your business further,” suggests Sharma.

Future forward

Bene, Sheraton Bangalore Hotel at Brigade Gateway

ing F&B revenues. Enhanced food displays, contemporary food on buffets, individual servings, and specialty bar counters are steps that can help to drive this growth further. Hence it is crucial to have large banqueting or a fairly decent banqueting to drive revenues for a hotel. “I have seen many hotels redoing their floor layouts just to ensure that they have sufficient banquet space to hold events at the premises.

Banqueting sometimes contributes up to 70 per cent of total F&B revenue in a hotel,”

opines Khan.

Investing in quality CGS, enhancing the appearance, and innovative ideas such as theme tea breaks, theme parties and different bar setups can help hotels to gain competitive edge in their banqueting facilities. “We are continuously changing our hardware with latest technology in conferencing and providing great quality of F&B. We have made a name for providing quality banquet food which is trans fat free.

Running a sustainable model is key for any operation with

In future, F&B will continue to be a major revenue driver in most hotels. Creative concept restaurants, 'feel at home' attitude in the experience, thinking global, but acting local, authenticity, guest centric service, value for money through value for many, recognition are what is going to drive F&B revenues in the times ahead. “India is poised for a huge growth in F&B of around 20 - 25 per cent with the influx of Gen X into the workforce and increased spending power contributing to a changing culture of eating out. F&B will continuously drive to contribute or may overtake room revenues in certain markets in the future as more hotels keep opening,” predicts Pathania.

Reiterating the same, Swarup states, “The unique feature of the hotel industry in India is the sheer volume of the domestic market. The future is big and all we have to do is remain relevant and evolve with what the customer wants. We also expect that over time, the concept of branded in-house restaurants will further emerge in India wherein hotels will treat them as separately managed on its own or through an experienced outside restaurateur.”

(

EVENT ROUNDUP

THE MAIN FOCUS

REINVENTING TOURISM IN UP The maiden Uttar Pradesh Travel Mart (UPTM) witnessed for the very first time a focused initiative by the UP government to showcase before the world the great tourism and hospitality potential in the state

By Sudipta Dev

T

HE VERY FIRST Uttar Pradesh Travel Mart (UPTM) that was organised in Lucknow from February 22-24, 2015, saw as many as 73 international tour operators from across the world, and many leading domestic operators, get a new awareness of the lesser known destinations in the state that have immense tourism potential. Organised by the UP government in association with FICCI, it is for the very first time that a north Indian state has held a travel mart to promote its diverse attractions that could be a great draw for both inbound and domestic tourists. The focus of the travel mart was to promote The Heritage Arc on the banks of Yamuna, Gomti and Ganga, covering three distinct regions, that is Agra, Lucknow and Varanasi.

The effort is not only to concentrate on the cities but the many nearby places of interest that are not so well known.

The colourful inaugural ceremony showcased the myriad cultural diversity of the state.

The inaugural ceremony was organised in La Martiniere College grounds, against the backdrop of the iconic school building. Inaugurating the travel mart, the state chief minister, Akhilesh Yadav, said, “Tourism is a priority for us. The Heritage Arc was suggested to me by someone from the travel industry and we decided to promote the same. It is the travel trade industry that understands tourism, so please give us your suggestions. Our tourism potential is hidden, we need to showcase everything.”

Amrit Abhijat, secretary, tourism, Government of UP, explained that The Heritage Arc is not just about monuments but

life along the three rivers, the lifestyle of people and their culture.

Among the major new initiatives taken by the state government is the Agra-Lucknow Express Way which will be the longest in the country, intra state air connectivity, (LucknowAgra-Varanasi-Allahabad) which is starting soon, Lion Safari in Etawah (incidentally the CM’s pet project), beautification of Gomti river in Lucknow, a Lucknow Eye and many other projects.

The travel mart is focused on promoting inbound tourism into UP. Jyotsna Suri, chairperson, Committee on Tourism, FICCI averred that while the prime minister of the country understands tourism, it is the chief ministers of different states who have to drive the initiative. Pointing out that UP has much beyond the Taj Mahal and Ghats of Varanasi, Rahul Chakravarty, director, FICCI, said, “We have assembled here to give identity and shape to the chief minister’s vision.” The tourism attractions in the state range from wildlife in Dudhwa National Park to the heritage of Lucknow to river tourism. “There are more tigers in Dudhwa than any other national park in the country,” added Chakravarty.

Promotion of Lucknow Lucknow, the capital of Uttar Pradesh, has been rejected on the tourist map, and there was a general consensus that this should be rectified. There is a concentrated effort to brand Lucknow and promote the city in a way which will make tourists feel that they are in the land of the nawabs. Efforts are being made by Uttar Pradesh

Hotel and Restaurant Association to popularise Awadhi cuisine. The association’s hotel management institute in Noida will train young chefs in the nuances of this cuisine. “We want to promote Awadhi cuisine across India,” stated Surendra Jaiswal, president, Uttar Pradesh Hotel and Restaurant Association, adding that the focus on tourism has energised the hospitality and travel industry in the state.

Meanwhile, in another major development, regional air connectivity will witness a fillip, post Holi, with launch of flights between Agra, Lucknow and Varanasi. Jaiswal mentioned that they have always been demanding for this. “The roadways also have to be improved in The Heritage Arc regions as this will particularly benefit the budget tourists,” he said. The many tourism associations in the state were hopeful that in the future UPTM will become as successful as Kerala Travel Mart and other important travel marts organised in the country.

Organised by the UP government in association with FICCI, it is for the very first time that a north Indian state has held a travel mart to promote its diverse attractions FOOD & HOSPITALITY WORLD

25

April 1-15, 2015

EVENT TRACKER Date

Event

Venue

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

June 1 - 4, 2015

FIthep Mercosur Argentina

Buenos Aires

June 11 - 13, 2015

Food Hospitality World

White Orchid Convention Centre, Bengaluru

July 17 - 20, 2015

TCFB Taichung

Taichung (Taiwan)

September 6 - 8, 2015

Specialty Chocolate Fair

London

September 6 - 8, 2015

Speciality Chocolate Fair

London (UK)

September 18 - 20, 2015

Inter-Tabac

Dortmund (Germany)

September 24 - 26, 2015

Coffee International Fair

Belo Horizonte (Brazil)

October 2015

Organic Trade Forum

Cologne (Germany)

October 1 - 3, 2015

World Tea & Coffee Expo

Mumbai (India)

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)

October 8 - 10, 2015

Herbal Asia

Kuala Lumpur

October 23 - 25, 2015

Coffee Fest

Portland, OR (USA)

October 23 - 27, 2015

Host Milan

Italy

October 1 - 30, 2015

Iran HVAC&R

Tehran (Iran)

November 2015

Coffee Expo

Guangzhou (China)

November 2015

Tea Expo

Macau

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)

December 14 - 15, 2015

World Tobacco Middle East

Dubai

February 7 - 10, 2016

SMAHRT

Toulouse (France)

April 12 - 15, 2016

FHA

Singapore

July 25 - 27, 2016

WINETECH

Adelaide (Australia)

September 21 - 23, 2016

Fi Asia

Jakarta

March 19- 22, 2017

Bibac Expo

Antwerp

26 FOOD & HOSPITALITY WORLD April 1-15, 2015

TECH TALK

'GREENING YOUR OPERATION ADDS NETVALUE TO YOUR HOTELIN MORE THAN ONE WAY' Fairconditioning is an international partnership to promote energy efficient cooling (HVAC) in India. The programme has been received positively by different sectors that rely on large scale HVAC/cooling, including the hospitality industry. Philippe de Rougemont, executive board member, Fairconditioning talks about the benefits of procuring energy efficient technology by hoteliers

By Sudipta Dev What is the importance of the hospitality industry in your strategy to promote energy efficient cooling ?

Compared to any other economic sector, the hospitality industry has a unique relationship towards its buildings. Think about it: which other sector uses comfort provided by its real estate as its main asset to generate revenue? But what is comfort? How do hoteliers understand their client’s definition of comfort? Concerning indoor thermal comfort and air quality, depending on how these questions are answered, the hotelier will be either facing very high energy bills or a fraction of these bills with an unchanged sense of comfort for its clients. Hotel managers are already aware of the potential savings in the energy sector; they need sound, and neutral counseling to reap those savings, and this is where we intervene.

How is the Fairconditioning programme engaging the hospitality sector in India ?

With each hotel brand management we start by helping them acquire a more holistic perception of what indoor thermal comfort means to their clients. We

Hotel managers are already aware of the potential savings; they need sound, and neutral counseling to reap those savings

then explain how the amount of cooling load addressed by electric appliances (ventilation, air conditioning) can significantly be reduced through sound investment in retrofitting existing buildings envelopes or in upcoming new buildings. Modeling tools explicitly show hotelier’s cost, savings as well as time of return on investment. Finally, our team shows the hotel management the best reliable energy efficient cooling appliances available on the market.

company ?

Why 'in the long run' ? In the cooling sector, procuring energy efficient technology provides savings in the short term, since return on investment is often as short as one year. Green technology initiatives help hoteliers reduce energy bills, making the operation of hotels more profitable, it is as simple as that and hoteliers have identified this very well. Also, clients are not a separate section of society, like everyone they are becoming increasingly demanding in terms of the environmental footprint of competing service providers. Greening your operation adds net value to your hotel in more than one way.

How can green technology initiatives add to the bottom line/decrease OPEX in the long run for a hotel

Have you been interacting with various hotel and restaurant associations in different regions ? What

Philippe de Rougemont

has been the feedback from them ?

We are currently working with three groups of hotels and resorts: The Fern, CGH Earth and Lemon Tree.

Their feedback is expressed directly by their continued participation with Fairconditioning. With each group we are working directly either on monitoring pilot installations of a state-of-the-art energy efficient AC in one of their rooms to compare energy performance against the usual AC, or on an MoU whereby the hotel chain will choose only best in class energy efficient appliances when procuring cooling equipment. Again, our experience with this sector shows that chasing energy waste is already identified as an indirect moneymaker for hotel managers. Our not-for-profit programme helps hoteliers identify significant savings.

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April 1-15, 2015

TECH BYTES

Get it done !

Done Solutions takes care of order management needs of the chained food service market across all formats - from QSRs to fine dining restaurants, to pubs, lounges, et al. The cloud based solution also provides CRM and analytics platform to restaurants.

By Sudipta Dev

D

one Solutions offers a cloud based order management, CRM and analytics platform for the F&B sector. The year-old start-up caters to chained food service market including QSRs, cafes, casual dining restaurants, fine dining restaurants, pubs, bars and others. The client base today comprises of 20 brands, 150 outlets across Mumbai, Pune and Bengaluru. It all started when Box8 (a QSR named Poncho then), approached the company to come up with an effective solution for marking

their digital presence and enhancing their order management. “We worked passionately on the project, and the product turned out to be amazing.

We received requests for a similar solution from more clients, the product improved with every updated version and it became our core competency. On deeper research, we found that there was a dearth of order management solutions in the F&B industry. We did forward and backward integration to create a complete platform for order management, CRM and analytics and hence, Done was founded,” says Himanshu Khona, direc-

tor, Done Solutions.

From a single outlet to multiple outlets, the solution can take care of all order management needs. “Right from the development stage, we wanted our platform to be flexible enough to fulfill requirements of any type of brand. Keeping the scalability factor in mind, our solution is crafted in a way that it can easily befit customer requirement of scaling the business by maximising operational efficiency,” mentions Khona.

As a call centre is one of the foundations of an efficient order management process, the company has an in-house call centre for smooth work flow and to

maintain high quality standards. “We provide an exclusive number to each brand and all the orders are redirected to their outlet or kitchen. Our highly trained executives make sure that our clients’ customers have a happy ordering experience,” informs Khona.

Advantage of cloud All services provided by the platform is completely cloud based. The only thing which is needed at the client’s end is a computer and a printer. “Since our solution is cloud based, it does not have any limitation of location or number of outlets,” says Khona, adding that all or-

Himanshu Khona

ders can be centrally managed from anywhere through their system. The company has plans to offer its solution globally as well.

Although the core of the platform is order management, it also includes CRM and analytics platform. “In the F&B industry, proper market analysis, tracking and engaging existing customers and efficiency are key driving factors. Restaurants were still struggling in this area due to unorganised data which addresses this issue,” states Khona. Done has recently developed the beta version of 'Analytic Live', which enables users to see actionable insights in real-time.

The company believes in constantly innovating new solutions so that its customer always stay a step ahead in the race. “We will soon provide POS (Point Of Sale), enhanced analytics and CRM, and hence become a single stop solution for their needs which they are looking for,” states Khona.

28 FOOD & HOSPITALITY WORLD April 1-15, 2015

CAMPUS NOTES

Bee benefits in rural Maharashtra Bee The Change is promoting diversification of rural livelihood in villages of Maharashtra by creating awareness amongst farmers about the benefits of bee keeping and providing them with all kinds of support, including training

By Sudipta Dev

B

ee The Change is a social development initiative that is aimed towards rural/social development by increasing means of rural incomes and diversifying the livelihoods of farmers. Founded two years back by Shrikant Gajbhiye, an IIM Kozhikode alumnus, Bee The Change team visits rural areas in Maharashtra and trains farmers in bee keeping, and also gives them bee boxes.

Currently, in Maharashtra the network is in Khopoli, Sindhudurg and Vidarbha. “We wanted to do something which has a social impact, a product that is scalable, not overpriced and can be available to the masses. Those were the ground rules. We then thought that bee keeping is an excellent media to achieve those objectives,” says Gajbhiye.

Currently, Bee The Change network comprises of 70 to 100 farmers and tribals. Gajbhiye looks after sales and development of the network. “I want to have a network of 1000 farmers in two years and 10,000 farmers in five years. We are open to replicating the model in Goa, Gujarat, Madhya Pradesh and Andhra Pradesh,” he states.

Increase in productivity Bee keeping leads to additional income for farmers. They also benefit through sale of honey and wax. If a farmer uses bee boxes in his farm and if he is do-

Shrikant Gajbhiye

ing cross pollination of vegetables, his productivity increases manifolds. “We have farmers who have witnessed increase in productivity as much as 200 to 300 per cent. I have a farmer who used to grow bitter gourd worth `30,000 - 40,000 in a year, now after starting bee keeping in the same land he grows bitter gourd worth `1.5 lakh,” states Gajbhiye, adding that there are certain crops which have immense output like capsicum, lemon, brinjal, tomato.

Further, if the farmer is doing bee keeping and farming together he is not allowed to spray any pesticide because if he does then the honey bees would die and there would be no increase in the output. Consequently, the output of the farm is organic. “If you see the entire supply chain, from the tribal or the farmer to the end consumer, everybody is bene-

fiting,” asserts Gajbhiye.

Beekeeping is also an excellent option for women farmers, many of whom have small land holdings of one-two acres so they cannot leverage economies of scale. “Bee keeping goes well in such scenario, along with vegetable farming that they do in small landholdings,” mentions Gajbhiye.

Bee The Change also works with tribals, who do not actually do bee box bee keeping they roam around in the jungles and hunt for honey from the existing honeycombs. They are provided specially designed jump suits. “They used to earlier extract honey in a very crude way, now we have experts to train them. As a result they extract honey in such a way that neither the bees are

killed nor the honeycombs are destroyed. Only a particular section of the honeycomb is removed where the honey is maximum. So the honeycomb is there and after three months the same amount of honey can be collected from a particular comb,” informs Gajbhiye.

There are several challenges of course. First is changing the mindset of the farmers.

Gajbhiye points out that when farmers are asked to buy a honey bee box they don't do so because it is an investment of `5000- `6000 for them, and the benefits are not immediate, but long -term. “I have to pay for the bee boxes and provide them free of cost to the farmers. After they maintain the colony for three-four months, they are able to see the benefits. There

is also poor support from the government,” he rues. The honey varieties marketed by the company are gathered from different sources, and are not artificially flavoured. Few of the variants of honey are also sourced from north Indian states which have established cooperatives for this purpose.

Leychee honey is sourced from Bihar, then there is Nilgiri honey, Himalayan honey, and Wildforest (from Maharashtra) - each has different tastes and medicinal properties. There is also Jamun honey which has anti diabetic properties. Gajbhiye believes there is immense potential for honey in the India market, including the hospitality sector, e.g. in the breakfast menu. Bakers also use the product extensively.

FOOD & HOSPITALITY WORLD

29

April 1-15, 2015

MOVEMENTS The White Owl Brewery & Bistro, Mumbai CHEF DINESH BHERWANI has been appointed as executive chef of The White Owl Brewery & Bistro, Mumbai. He has earned his hospitality and culinary education from Les Roches International School of Hotel Management and Le Cordon Bleu respectively. With over five years of experience, Chef Bherwani has worked with Michelin star restaurants and chefs like Chef Graham Elliot. In his new

assistant. He then went on to graduate from Oberoi Center of Learning and Development in 2008 and joined The Oberoi, New Delhi and held various responsibilities as assistant manager, food and beverage. In December 2011 he moved to Wildflower Hall, Charabra, Shimla as food and beverage service manager before moving to The Oberoi, Udaivilas, Udaipur.

DILPREET SINGH BINDRA has been appointed as director of operations for JW Marriott Hotel New Delhi.

Chef Dinesh Bherwani

Dilpreet Singh Bindra

role, Chef Bherwani hopes to bring his personal style to the dishes mingled with a contemporary flair true to the spirit of The White Owl.

Bindra started his career as a management trainee at Taj Mahal Palace and Towers Mumbai and worked as assistant manager in food and beverage operations at the hotel for two years. Following that, he was part of the pre-opening team at Taj Exotica Bentota, Sri Lanka.

He came back from Sri Lanka and joined Vivanta by Taj, New Delhi as restaurant manager and eventually became the food and beverage manager of the hotel. He then went on to join Taj Palace New Delhi as the director of catering. Following a long stint there he became the general manager at The Gateway Resort, Damdama Lake before moving to his current role.

JW Marriott Hotel New Delhi Aerocity ASHISH NEHRA has been appointed as food and beverage manager of JW Marriott Hotel New Delhi Aerocity. Nehra started his career with the Oberoi Group at The Oberoi, Amarvilas, Agra as front office

Ashish Nehra

CHEF KIM DAE HYEON has been appointed as chef de cuisine at Akira Back, JW Marriott Hotel New Delhi. Chef Hyeon started his career as a senior staff at Kiyomizu Japanese Restaurant, Sheraton Walker Hill Hotel. After spending 10 years there he joined Yellowtail at Ballagio as

30 FOOD & HOSPITALITY WORLD April 1-15, 2015

Courtyard by Marriott Pune City Centre

Chef Kim Dae Hyeon

sushi chef where he worked under Chef Akira Back before moving to Sheraton Walker Hill Hotel as cooking assistant manager.

AMIT KUMAR has been appointed as director of operations at Courtyard by Marriott Pune City Centre.

Kumar brings with him a cross functional experience of over 14 years in operations, sales and training in the hospitality industry. In his capacity as director of operations, he will be responsible for all aspects of hotel operations. Prior to joining Courtyard by Marriott Pune City Centre, Kumar served as hotel man-

ager at Premier Inn Pune, Kharadi.

CHEF PAVAN KUMAR CHENNAM has been appointed as executive sous chef at K3, JW Marriott New Delhi Aerocity. Chef Chennam started his career at ITC Hotel, The Kakatiya, The Luxury Collection, Hyderabad as junior sous chef after which he moved to ITC Hotel, The Maratha, The Luxury Collection, Mumbai. He then

Chef Leong started his career as a dim sum chef at Penang Mutiara Beach Resort, Penang following which he was the dim sum chef in hotels like Rasa Sayang Hotel, Penang and M/V Star Aquarius. He then went on to join

Chef Pavan Kumar Chennam

Chef Yip Wai Leong

Chef Sunil Kumar

moved on to banqueting and conventions where he was heading a team of 25 associates under the guidance of Chef Imtiaz Qureshi. Following this stint, he moved to Dumpukht restaurant as the sous chef before moving to ITC Hotel, The Maratha Mumbai, The Luxury Collection as senior sous chef.

Burj Al Arab, UAE as wok chef after which he joined Fairmont Hotel, Malaysia Peark Ipoh. He then moved on to become the master Chinese chef at Nambawan Trophy Sea View Restaurant and then the executive Chinese chef at Tower Club Taipan Restaurant, Philippines. He then shifted his base and became the executive chef at The Monk, Galaxy Hotel before moving to Chi Lounge Modern Chinese Cuisine as Chinese master chef.

Walnut Grove Resort and Spa. Chef Kumar is a graduate of the Asan Memorial Institute of Hotel Management in bakery and pastry as well as western cuisine. He started his career with The Oberoi, Bengaluru in the at a commis chef. After spending three years there, Chef Kumar moved to PNO Cruises. He joined the Marriott family in September 2005 at the Courtyard by Marriott, Chennai as executive sous chef and was second in command for kitchen operations in the hotel.

CHEF YIP WAI LEONG has been appointed as chef de cuisine at K3, JW Marriott New Delhi Aerocity.

JW Marriott Mussoorie Walnut Grove Resort & Spa CHEF SUNIL KUMAR has been appointed as executive chef at JW Marriott Mussoorie

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weekend

Scene and heard

With Marcellus Baptista

Movie magic

Dighamber, Vickram and Tushar Sethi at the Asta Guru preview at Palladium Hotel

VISIT BRITAIN, the national tourism agency for Britain, announced Saif Ali Khan as spokesperson for the ‘Bollywood Britain’ tourism campaign in India. At Olive you heard that romance is the latest evolution of the campaign and that with over 50 movies filmed in Britain, mostly themed around romance, the destination provides the perfect setting for couples to celebrate love and romance while on a holiday. Aimed at honeymooners and couples seeking a romantic getaway, the campaign you were told highlights various movie locations featuring some of the most popular Bollywood blockbusters starring the biggest names in Bollywood including Saif Ali Khan who was definitely in love with Britain as he recalled his fond memories of the land.

Art of the matter The Imperial Hall of Palladium Hotel was transformed into an art gallery as Tushar and Vickram Sethi, Gayatri and Atul Ruia and Amit and Shweta Bhosale hosted an exclusive private viewing of Asta Guru’s online auction of exclusive masterpieces by some of the greatest artists of all time. Dolly Thakore, Ajay De, Malati Jain, Naina Kanodia and Shanti Chopra were among the many guests who enjoyed the cocktails and hors d’oeuvres. The auction, guests learnt, comprise 88 lots of exclusive works of art by Indian contemporary artists, and many masters including artworks

by Rabindranath Tagore, Raja Ravi Varma, M F Husain, S H Raza, F N Souza, Ram Kumar and Anjolie Ela Menon.

Saif Ali Khan at the Visit Britain event at Olive

Jackie and Neetu Matai and Alessandro Guerini at the Zonin Prosecco night at Olive

Bubbling over OLIVE BAR & KITCHEN was the happy venue for the Zonin Prosecco party. Alessandro Guerini of Zonin and Jackie Matai of Aspri Spirits were there to say hello to the guests who thoroughly enjoyed the Zonin Prosecco Special Cuvee Brut with a fruity and aromatic aroma, hints of Wisteria flowers and Rennet apples, very well-balanced and appealing with extremely delicate almond notes, said to be ideal for starters, salads, pastas and pizzas. Guests could also enjoy the special Prosecco cocktails like Spiritz (Zonin Prosecco and Aperol), Rossitini (Zonin Prosecco and strawberry puree), Mandarin Mimosa (Zonin Prosecco, fresh mandarin juice and orange liqueur) and Elderflower Fizz (Zonin Prosecco, gin and elderflower syrup). It was a well and truly bubbly night indeed.

Strokes and folks

Sangeeta Babani and guests at the art brunch at The Westin Mumbai Mumbai City

DIFFERENT STROKES and different folks was what it was at the art brunch at The Westin Mumbai Garden City. It was an art brunch with a difference in the sense that besides the many artworks on display there was a BMW car that was painted right in front of the guests. The artist in question was Sangeeta Babani who magically transformed one side of the car into an artistic entity. The art brunch in association with Jyotiee Balani and BMW saw a display of a blend of realism and abstractionism in the many paintings all around. To complement this artistic Sunday afternoon was an array of the hotel’s art-inspired food plus fine wines from Charosa Vineyards. Seen relishing this experience were the likes of actors Dheeraj Dhooper and Vinny Arora and designer duo Riddhi and Siddhi Mapxencar among many others.

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April 1-15, 2015

weekend

E V E N T S

NETWORKING DINNER Fredrika Ornbrant, consul general of Sweden, Mumbai at the recently held networking dinner reception to conclude the Swedish Food Security Delegation, led by Stig Orustfjord, director general, National Food Agency Sweden in Mumbai

DRINKING WITH ZEST Turning Point Sangrias recently organised a wine tasting evening to mark the launch of its range of ready-to-drink Sangrias in two variants at D'Wine, Mumbai

COLOUR ON CANVAS Riddhi and Siddhi Mapxencar (left and right), Indian fashion designers with Vinay Singh (centre), director of sales and marketing, The Westin Mumbai Garden City at the recently concluded Art Brunch organised in association with art connoisseur Jyotiee Balani at the hotel premises

CONCOCTING FLAVOURS Pastry chef Emelia Jackson and vegetarian connoisseur Renae Smith organised a six course sit down dinner in association with Australian wine brand Jacobs Creek at HIGH Ultra Lounge, Bengaluru

CELEBRATING WOMANHOOD

Courtyard by Marriott Pune Chakan on the occasion of International Women’s Day collaborated with Forbes Marshall for their newspaper bags project

42 FOOD & HOSPITALITY WORLD April 1-15, 2015

On the occasion of International Women’s Day, The Corinthians Resort organised an array of activities, games, prizes, surprises and goodies for its women associates

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