Food and Hospitality World (Vol.4, No.22) August 1-15, 2016

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EDITOR’S NOTE

The Goan food story

I

t is probably India's naturally sold out tourism destination and for most people Goa is the party destination of India. The hospitality sector too has a different story to narrate when it comes to Goa. Leading brands of the world have at times looked first at Goa and then the leading metros in the country to make their mark. Investors find the state highly lucrative as a hospitality hotspot. The state also has an interesting bouquet of products within the sector, from the top of the line properties and luxury offerings to the homestays and shack accommodation facilities. In fact the Shack Owners' Association looks highly robust in the region, which is also quite unique. Hence it is no surprise that the 29th edition of the Food Hospitality World (FHW) exhibition is all set to offer an action packed show for all three days from Augus 11 -13, 2016.

The third show in Goa, has few firsts to its credit. The show has also entered into interesting partnerships with the Indian Professional Housekeepers Association (IPHA) and the Culinary Forum of Goa, to offer the delegates some interesting sessions and competitions all through the three day event For the first time the housekeeping department will enjoy some interesting competition rounds designed specifically for them. There will be a towel art and flower art competition for them to test their skills in this area of creative work. The event will also honour housekeepers who have proved their mettle in the business. There will also be competitions galore from chocolate making and chocolate show piece creation to wedding cakes making and food carving

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 (P) Ltd. Business Publication Division Express Building, B-1/B Sector 10 Noida 201 301 Dist.Gautam Budh nagar (U.P.) India.

Board line: 0120-6651500.

Mobile: 09899003030 Email : prateek.sahay@fhwexpo.in / prateek@fieramilano.in

AUGUST 1-15, 2016

Our Associate: Dinesh Sharma Mobile: 09810264368 E-mail: 4pdesigno@gmail.com CHENNAI: A K Shukla, The Indian Express (P) 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 (P) 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

“Investors find Goa highlylucrative as a hospitality hotspot.The state has an interesting bouquet of products within the sector”

HYDERABAD: A K Shukla, The Indian Express (P) Ltd, 6-3-885/7/B, Ground floor V.V. Mansion, Somaji Guda, Hyderabad - 500 082 Tel: 040-23418673/23418674/ 23418675 (Tele-fax)/66631457 Fax: 040-23418678 E-mail: ashwanikumar.shukla@fhwexpo.in KOLKATA: Ajanta Sengupta, The Indian Express (P) Ltd, National Highway 6 (NH 6), MouzaPrasastha & Ankurhati, P.H. Domjur, Dist Howrah Kolkata - 711409 Mobile: 09831182580 Email: ajanta.sengupta@expressindia.com KOCHI: Sreejith Radhakrishnan, The Indian Express (P) Ltd. Sankoorikal Building, 36/2248, Kaloor, Kadavanthara Road, Opp. Kaloor Private Bus Stand,

competitions. There will also be a special Mixology Challenge event at the show.

The Power of Purchase session this year will witness a new format. A leading light of the industry will be on the hot seat facing questions on the topic and sharing expert feedback on the industry and the way forward. Do not miss out on the live cooking events. The Think Tank with the GMs on the business of the Goa market and its investment story across categories would surely offer some more food for thought. The Knowledge Exchange session is scheduled to throw light on the wedding banquet business, which presumably will never go out of fashion.

If this is not enough, the event will also serve as a platform to launch a special book titled, Goa's Seafood Secrets.

This issue also features some of the finest restaurants in the Goa hotel space, dishing out some very special Goan cuisine, preserving the Goa food story in all its authenticity and glory.

Finally, the National Restaurants Association of India (NRAI) has launched the third NRAI 'India Food Service Report 2016'. The report clearly states that the sector has witnessed 7.7 per cent increase in growth in the past three years and is projected to be a `500-crore market by 2021.

The report estimates that the total contribution of the restaurant industry will contribute to 2.1 per cent of India's GDP by 2021. Going by the report, food will never go out of fashion and the future surely looks delicious.

REEMA LOKESH Editor

Kaloor - 682 017 Mobile: 08867574257 E-mail: sreejith.radhakrishnan@fhwexpo.in JAIPUR: Prateek Sahay The Indian Express (P) Ltd. C-7, Dwarika Puri,Jamna Lal Bajaj Marg, C-Scheme,Jaipur - 302001 Mobile: 09899003030 BHOPAL: Prateek Sahay The Indian Express (P) Ltd, 6,Vidya Vihar, Professors Colony, Bhopal - 462002, Madhya Pradesh Mobile: 09899003030 AHMEDABAD: The Indian Express (P) Ltd. 3rd Floor, Sambhav House, Nr.Judges Bunglow Bodakdev,Ahmedabad - 380 015.

Important: Whilst care is taken prior to acceptance of advertising copy,it is not possible to verify its contents.The Indian Express (P) 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.

FOOD & HOSPITALITY WORLD

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CONTENTS Vol 4 No 22 , AUGUST 1-15, 2016

INTERIORS & DESIGN

Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Senior Associate Editor Sudipta Dev CONTENT TEAM New Delhi Saloni Bhatia Kolkata Joy Roy Choudhury

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CEO (Global Fairs & Media Pvt Ltd) Sonia Chawla DESIGN National Art Director Bivash Barua Assistant Art Director Pravin Temble Senior Graphic Designer Rushikesh Konka Senior Designer Rekha Bisht Senior Artists Ratilal Ladani Kiran Parker Scheduling & Coordination Ashish Anchan Photo Editor Sandeep Patil NATIONAL HOSPITALITY SALES Dattaram Kandalkar Rajan Nair Ashwani Kumar Shukla Sreejith Radhakrishnan Prateek Sahay Ajanta Sengupta NATIONAL FOOD & BEVERAGE SALES Sujoy Gomes

Food & HospitalityWorld spoke to some of the leading fine dining restaurants in Goa to checkout their brand strategyand role in promoting MARKETS local cuisine (26-38)

FHW GOA 2016 TO WITNESS THE FIRST FHW HOUSEKEEPERS’ CHALLENGE

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INTERMARKET EVOLVES AS PREFERRED LINEN SUPPLIER

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INNOVATIVE EXTRACTION SYSTEMS FROM ZUMEX

P 16 PRODUCT TRACKER Knorr

P 18: NEW KIDS ON THE BLOCK Fairfield by Marriott, Lucknow

INTERNATIONAL FOOD & HOSPITALITY SALES Dhananjay Makharia

P 50: LIFE

MARKETING Darshana Chauhan

P 74: WEEKEND

PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

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Zeroing in on energy conservation

Scene and heard

'ART CAN TRULY PROVIDE A MEANINGFUL DISTINCTION FACTOR' SHIBANI JAIN, FOUNDER & CEO, BAAYA DESIGNS TALKS ABOUT CUSTOMISING INDIAN FOLK ART IN HOTEL AND RESTAURANT INTERIORS

SPA & WELLNESS

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REINVENTING THE RED DOOR BY ELIZABETH ARDEN THE RED DOOR BY ELIZABETH ARDEN HAS LAUNCHED ITS NEW BRAND CAMPAIGN AND OMNI-CHANNEL BEAUTY AND WELLNESS SERVICES

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).

Copyright © 2016 Global Fairs & Media Private Limited. All rights reserved throughout the world. Reproduction in whole or part without the Publisher's permission is prohibited.

Excellllence – Trust - Qualility

MARKETS

FHW Goa 2016 to witness the first FHW Housekeepers’Challenge FHW Staff Mumbai THE 29TH EDITION of Food Hospitality World being organised in Goa from August 11-13, 2016 will see the first Housekeepers’ Challenge, organised in association with the Indian Professional Housekeepers Association (IPHA).

The competition will see hotel housekeepers compete to showcase their skills in artistic towel art and flower dressing.

The event will also organise the first FHW Housekeeper Awards to honour Goa house-

keeping industry’s best talent.

The total expo space is more than 5,000 sq m at the venue, Dr S P Mukherjee Stadium. The expected number of exhibitor participation is over 150, with an expected footfall of more than 4,000 visitors.

The important industry partnerships at FHW Goa 2016 is Culinary Forum of Goa (CFG), Hospitality Purchasing Managers’ Forum (HPMF) and IPHA. The show highlights are the live events. FHW in association with CFG will organise the second edition of Culinary Chal-

lenge of Goa in the following categories: chocolate showpiece and chocolate making; wedding cakes; food carvings and salad dressing. Goa Flair Challenge 2016 is being organised for the very first time in association with Tito’s Bar Academy where India’s top bartenders will showcase their flair. FHW is an effective platform for insightful panel discussions. In continuing with the tradition, the Goa edition this year will see three power packed panel discussions: Hospitality Think Tank,

Hospitality Knowledge Exchange, and the The Power of Purchase. Key exhibitor sign-ups for FHW Goa 2016

include Nestle India, Adani Wilmar, Zanuff Industries, Shushco, King Metal Works, STK Foods, Fortune Houseware, Feather Touch Ceramics, Venus Industries, Aura Essentials, Cambro Nilkamal, Janta Steel, Springfit Mattress, Polymech International, Intermarket India, Ramsons Garment Finishing Equipment’s, Hoffman Bewirtung India, Sonaki Ceramic, Northern Feather Canada, Ecoteco Foods, Beepee Puretex, Dataman, Stepex and many more.

MARKETS

'IPHATAKES GREATPRIDE IN ASSOCIATING WITH FHWGOA2016' With a vision to provide personal and professional growth for the housekeeping professionals in the industry, Vaishali Sinha, director, housekeeping, Meluha The Fern hotel, and president of Indian Professional Housekeepers Association (IPHA) talks about the trends that have transformed the industry and association with FHW exhibition

By Saloni Bhatia

How has the role of IPHA evolved?

Just a year old, IPHA is an education organisation for individuals involved in or directly affiliated with housekeeping in hotels, hospitals, facilities management and allied professionals. As an upcoming organisation, the main aim is to grow, develop and connect to the industry worldwide. In the past one year the association has made a mark in the industry.

This is the first time IPHA will be associating with FHW exhibition in Goa. The exhibition will see its first Housekeepers’ Challenge and FHW Housekeeper of the Year Awards.

How is technology assisting housekeeping operations today ?

Today, the hospitality industry has seen a sea change.

One such area that has seen rapid improvements brought on by the growing use of technology is housekeeping.

Housekeeping has been steadily adopting technology to increase efficiency, provide guests with a seamless experience and add to customer delight. The newer technologies that are gaining entry in the hospitality segment are Wi-Fi, radio frequency identification, tracking inventory and guest data through cellular and wireless technologies, GPS (Global Positioning System), hand

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force in the field who are acquiring more professional skills.

As a young association how do you plan to move forward ?

We are focusing on adding to the wealth of knowledge by getting more people on board.

There is a plan to provide a social media forum where professionals can share views and interact on a regular basis.

The association would enable senior housekeepers to nurture and guide younger professionals with their wealth of knowledge.

Any specific housekeeping trends in Goa? Apart from the atmosphere and climatic change, the trends of housekeeping is same as mentioned above. held communication devices, wireless local area networks (WLANs), mobile computers and iPads. All these things have assisted the housekeeping operations greatly.

Vaishali Sinha

What are the new trends in housekeeping ?

Today’s traveller is techsavvy, well-researched and has very different expectations from his hotel stay than he would have in the past.

Hoteliers need to understand these changing traveller expectations to truly enhance service levels. The few changes in trends that we have seen in the past years are

that in order to cut wastage, dispensers are replacing the 35 ml bottles in rooms and the new renovated rooms have shower cabins instead of tubs for the convenience of the traveller. Many hotels are now using environmental friendly products like energy conserving vacuum cleaners to cut down operational cost. Hotels pamper single female travellers by providing them with a special ladies kit which is taken care by the housekeeping staff. Similarly, the staff makes special arrangements in the guest's room on their birthdays and anniversaries.

There is more educated work-

What are your expectations from FHW Goa 2016 exhibition?

IPHA takes great pride in being associated with FHW, for the Goa exhibition this year, along with other housekeepers of the industry.

With the support of FHW we will be hosting a Housekeepers’ Challenge for towel art and flower decoration. It is a new concept that has never been done on such a platform before. There also will be the FHW Housekeepers Awards felicitating housekeeping professionals in Goa.

AUGUST 1-15, 2016

MARKETS

InterMarket evolves as preferred linen supplier FHW Staff Mumbai INTERMARKET, a one stop solution for hospitality customers, is a vertically integrated home textile manufacturer and exporter having customer base in more than 30 countries. Established in 1995, InterMarket is a Government of India-recognised star export house and since its inception, has won many

awards from TEXPROCIL for export achievements. While InterMarket caters to various segments of the home textile market including retail trade, it has also evolved as a preferred linen supplier to the hospitality industry. Already nominated by world’s reputed hotel chains such as Starwood Group, Marriott, Hilton, Wyndham and Rotana as preferred linen supplier, InterMarket also caters to spas, salons and restaurants by supplying specific product range suitable to these segments. The company's manufacturing units are based in Coimbatore, Tamil Nadu.

FOOD & HOSPITALITY WORLD

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MARKETS

'FHWIS AGREATOPPORTUNITYFOR CHEFS TO BE INTRODUCED TO NEWRAWMATERIALS' As president of Culinary Forum of Goa, Chef Ranjeet Pandey, who is also the director of Food Production at Holiday Inn Resort Goa, feels that chefs in Goa do not have access to wide variety raw materials in the food industry. Talking to Food and Hospitality World about how the culinary trends are changing in the state, he also shares his expectations from the Goa edition of FHW exhibition

By Saloni Bhatia How has the food scene changed in Goa ?

Goa was not a food hub when I came here about 17 years ago. It was a big challenge to source raw materials since they were not easily available. We had to get our exotic vegetables from cities like Pune and Bengaluru.

Earlier, more of north Indian dishes were available at the restaurants and there was no sign of local cuisine. However, things have changed and we are looking at promoting Goan cuisine in a big way. Nowadays, the buffet in hotels has a special counter for Goan cuisine, so the people have a choice to try out the local cuisine.

Restaurants also have separate menus highlighting the regional dishes and offering the local cuisine to tourists.

What trends have you seen in the food culture of Goa ?

When tourism started increasing in Goa, there were no specialty restaurants focusing on local cuisine. We majorly had restaurants serving typical north Indian dishes that one could get anywhere. Slowly hotels and restaurants started serving regional dishes from Goan cuisine and people started enjoying it. So we tried to change the menu and introduce sea food dishes. Majorly people associated Goan food with non vegetarian dishes.

But not many know that traditional Goan food inspired

by Hindu cuisine has some

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Ranjeet Pandey

wonderful vegetarian recipes. Goa might be a party place but we hope to highlight it as a food hub.

Your views on the growth of traditional Goan cuisine ?

As member of the Goa Culinary Club we are promoting more and more traditional Goan recipes. We are also teaching the new generation of chefs how to standardise Goan recipes. We are hopeful that with more and more restaurants featuring local cuisine there will be a change in food trends of the place.

What new initiatives are you are taking to promote local cuisine ?

I am also the food director at The Fisherman Wharf. It is a multi-cuisine restaurant mainly with sea food based dishes. The menu at the

restaurant includes Goan dishes originating from Portuguese as well as Hindu culture. We already have properties in Goa, Bengaluru and Hyderabad. We are trying hard to put Goan cuisine on the food map of India. We will be opening The Fisherman Wharf in Dubai as well, which

is a step forward to take the Goan cuisine across the globe.

We also host a chefs' exchange programme where chefs from India go to UK and promote the regional cuisine.

What are your expectations from the Goa edition of FHW exhibition?

I think this exhibition is a great opportunity for chefs to be introduced to many new raw materials. It also provides bigger exposure for raw material procurement in restaurants. We look forward to meeting people who can bring new raw materials to help our chefs promote local cuisine.

AUGUST 1-15, 2016

MARKETS

Innovative extraction systems from Zumex FHW Staff Mumbai

●

ZUMEX, manufacturer of automatic juicers, has introduced an extraction system that constitutes a new concept in the hotel and catering equipment sector – fresh juice dispenser. Fresh juices provide minerals, essential fatty acids, vitamins, proteins and carbohydrates to name a few.

Zumex's Fresh Juice Dispenser comes with capacities from 13 to 32 citrus fruits per minute. The company's multifruit juicer extracts juice from apples, kiwi fruit or pineapples to carrots or celery.

Features of the product include: ● Programmable according to the location of use ● Unique anti-bacterial technology ● Self-service: The juicer starts up by pressing the new tap ● Equipped with integrated pitcher, orange counter and anti-drip system ● Touch control button panel with an interface that shows the user the status of the machine at all times, and with a menu with many options that enable total control of the service and programmable in 23 languages ● Simple operation: It can be operated by the attendant of the business or directly by the consumers preparing their own fruit juice ● New drip-free tap system ● Professional: To programme number of oranges to be

FOOD & HOSPITALITY WORLD

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squeezed every time New easily removable base, suitable for dishwashers.

Zumex is a worldwide leader in the design and manufacture of automatic juicers for the hotel,

catering and Retail equipment sectors, as well as industrial juicers. Ace Technologies is the

authorised channel partner for Zumex Group SA in India for sales and service.

PRODUCT TRACKER

Knorr has launched its Chef’s Masalas, in a sachet format.

The sachet packaging is the perfect mix of expediency and aromatic flavours, giving you the perfect consistency and flavour at home for just `10. The sachets are available in five variants such as the Knorr Chef's Meat Masala, Knorr Chef's Chicken Masala, Knorr Chef's Chana Masala, Knorr Chef's Sambar Masala and Knorr Chef's Pav Bhaji Masala.

They are available at all food stores.

Repeat Franke FRANKE has launched a new dishwasher that saves quite a bit of time and water in any kitchen, as its efficiency means it uses much less water than hand washing. The latest generation of Franke dishwashers guarantees the very best performance.

Class A++ for low consumption, excellent washing and drying results in a short space of time. Some of the new features of the dishwasher are its adjustable top rack, the accessorized bottom rack, safety measures and flexible programming.

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Privilege Industries (PIL) has launched its first grain-based premium whisky, Repeat, targeted at the 25 – 35 year old age group. Repeat is meticulously crafted to provide a unique, smooth taste for new and existing craft whisky enthusiasts and connoisseurs. A premium blended whisky, Repeat is a full bodied palate with a hint of toffee and vanilla, making it true of its speyside lineage. The launch phase will see the brand being made available in most visited pubs, bars, wine shops and restaurants in target markets throughout the Maharashtra region which includes Mumbai, Pune, Nashik, Aurangabad, Ahmednagar, Thane, Kolhapur, Satara and Solapur.

AUGUST 1-15, 2016

PRODUCT TRACKER

Cremica

Marshall's Wall Coverings

CREMICA recently launched a range of Cremica’s Mayonnaise.

To turn much-loved snacks into a complete meal one can add a smooth creamy tangy base with this new range of mayonnaise like Mint, Cheese, Tandoori, Tangy Pickle, Original, Chipotle, Korma. It's thick, it's creamy, it's rich and it goes perfectly well with bread, bagels, potatoes, sandwiches and so on. It makes an excellent dressing and is a perfect accompaniment for every bite of meal. All the flavours are available for `122 at 375 gm.

THE COMPANY has launched ‘Matrix’, a fresh new collection with a mix of modern geometric designs and a modern take on traditional wall covering designs. These geometric designs showcased on the wall coverings are used to create an enduring modernistic elegant space. The embossing is done in such a way that it creates a 3 D impression of designs which will demand attention to wall and its detailing. This range of wall coverings is solid vinyl type, hi scratch resistant, 100 per cent washable, colour fast and fire retardant.

NTL Lemnis

NTL LEMNIS, the LED lighting solutions company has launched another series of innovative products 'Pharox Apollo Retrofit LED bulbs (12W and 14W)' for home and commercial spaces. Pharox Apollo Retrofit LED bulbs can easily replace the existing CFLs and incandescent bulbs in the existing bulb holders without any hassle. This latest NTL Lemnis product is designed for multiple applications like residential and commercial centres, hospitals, schools, etc.

These lamps are manufactured in India and are specially developed for the Indian power conditions. Both the lamps are BIS approved.

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NEW KIDS ON THE BLOCK

Fairfield by Marriott, Lucknow MARRIOTT INTERNATIONAL has announced the opening of its new hotel in Lucknow – Fairfield by Marriott, Lucknow. This hotel is the second Marriott property to launch in Lucknow after the Renaissance Lucknow which opened in September 2015. Located in the business hub of Lucknow, The Fairfield by Marriott, Lucknow offers the largest room inventory in the city with 222 rooms. The hotel will have an all-day dining restaurant – Kava – which will serve Indian and Western cuisine in both, buffet and a la carte options.

There is also the Kava Bar offering a mix of cocktails/ mocktails and fine spirits and a 24/7 market, where one can shop for an assortment of drinks and snacks. In addition, the hotel has both banqueting and meeting room facilities with modern technology, a business centre and a roof-top fitness centre.

North Hill CityResort One Sunland Serviced Suites

NORTH HILL CITY RESORT, a new five-star luxury resort in Chiang Mai, is set to open in August 2016. The 42-room boutique resort offers views of Doi Suthep, proximity to the new North Hill Golf Course, and amenities including an outdoor amphitheatre, and outdoor swimming pool and deck. North Hill City Resort is located just outside of Chiang Mai, offering proximity to the region’s natural and cultural attractions. Inspired by the environs of the region, the resort features a contemporary design that maximises outdoor spaces. The resort features a fitness centre and an all-day dining restaurant and business lounge. The resort is located 20 minutes from Chiang Mai International Airport and downtown Chiang Mai. Further, the resort features a five-star suite catering to business meetings and events. An outdoor pool, deck and barbeque offer panoramic views of the countryside and Doi Suthep in the distance, while an outdoor amphitheatre is a setting for weddings and cocktail receptions.

Guests can also enjoy The Vivace Lounge where a selection of cigars is available and a new restaurant concept offering Italian cuisine. North Hill City Resort houses a private organic farm featuring a variety of vegetables.

Ginger Hotel Noida,East GINGER HOTELS, the budget hotel chain from IHCL, has announced the launch of its second hotel in Noida – Ginger Hotel Noida, East. With this, Ginger, a pioneer in budget accommodation, now has one of the largest room inventories in Noida. Strategically located in the heart of Noida, Ginger Hotel Noida, East provides convenient access to Noida Expo Centre, Electronic City, Corenthum Business Park, Pragati Maidan, Buddh International Racing Circuit and Delhi Expo Mart. The hotel is also in close proximity to Okhla Bird Sanctuary, Akshardham Temple and the Old Fort. The hotel’s location allows access to a services like medical, entertainment and banking within the radius of a kilometre. The 96-room hotel also has a multi cuisine restaurant with 24/7 coffee shop, fitness centre and meeting facilities.

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LANSON PLACE has expanded its portfolio of serviced residences in China with the opening of One Sunland Serviced Suites in the Waigaoqiao Free Trade Zone of Pudong, Shanghai. One Sunland Serviced Suites, managed by Lanson Place, is located within walking distance to Zhouhai Road Metro Station of Metro Line 6, which connects to Shanghai's city centre. A shopping mall, Harrow International School, Shanghai Waigaoqiao International Trade Cultural Exchange Centre, and an expansive golf complex are also within easy reach. The property features a 188 units, from studios to three-bedroom duplexes of 66 to 228 sq m. Apartment amenities include a fully-appointed kitchen, LED television and home theatre system, heated flooring, satellite TV, and wireless broadband internet connection. The property also features an exercise room with sauna and jacuzzi, business station, residents' lounge, pool table, video game centre, children's playroom, and a meeting room.

Bai Hotel Cebu WORLDHOTELS has expanded its portfolio of hotels in the Philippines with the signing of its first hotel in Cebu. Nestled along the bayside of Mandaue City, Bai Hotel Cebu is located 25 minutes away from Mactan-Cebu International Airport.

The hotel will have 668 rooms that face either the harbour or the rolling hills overlooking the city. The hotel will feature five F&B outlets, meeting and conference facilities. Bai Hotel Cebu will be open for bookings by early 2017.

NEW KIDS ON THE BLOCK

Varun Beach Bheemili Resort,Vizag

Four Points bySheraton Bali,Seminyak FOUR POINTS by Sheraton Bali, Seminyak is located in the urban village of Petitenget within the wellknown Seminyak area of Bali.

The resort, set amidst rice fields, is an approximate 10minute scooter ride from the heart of Seminyak and 15 km from the Ngurah Rai International Airport.

Four Points by Sheraton Bali, Seminyak features 93 rooms and 28 suites fitted with dark wood and warm finishing. Guestrooms are fitted with flat-screen TVs,

AccorHotels has opened the Varun Beach Bheemili Resort. Located 25 km north-east of Visakhapatnam, the resort features 28 rooms overlooking the scenic Bay of Bengal and is within walking distance to Bheemili beach.

The resort features a selection of food and dining outlets at The Square - an all-day dining restaurant - Infinity, an outdoor poolside diner - Water Bar for that perfect sundowner and Teppanyaki for a simple barbeque and grill. Recreational facilities include a rooftop infinity pool and a spa.

QualityNZ is proud to be India's largest supplier of New Zealand Lamb, we offer a complete range of lamb products to suit our customers' requirements. Our Pure South lamb is available PAN India.

QualityNZ work very hard to exceed our customers' expectations we do this by offering a world class product backed up by a team of Regional Managers who are focused on delivering exceptional customer service.

QualityNZ is proud to have Sir Richard Hadlee, Stephen Fleming Dan Vettori and Brendon McCullum as shareholders and Ambassadors of our team.

Explore the Quality of Pure South Lamb

separate showers and bathtubs; alongside complimentary WiFi and bottled water. The hotel features three dining venues: Devali Restaurant, the hotel’s all day dining restaurant serving Indonesian cuisine and a variety of international cuisine; Splash Bar, the hotel’s poolside bar and Above Kitchen and Lounge, a rooftop restaurant offering views of Seminyak.

The hotel also offers an outdoor pool, the Aswangga Wellness Spa, and a fitness center.

FOOD & HOSPITALITY WORLD

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Contact QualityNZ : +91-7506466646 for free trial pack of Pure South New Zealand Lamb product delivered at your premise" write us at info@qualitynz.com

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BAKERY FOCUS

A MARKETING INITIATIVE

IMPROVEMENTIS OUR GOAL Man may not live by bread alone, however a great loaf of bread makes the day much better. And making a good loaf great is where Puratos comes in

P

uratos’ Goal bread improver is the culmination of local research and world class knowledge, adapted to India’s unique conditions.

Taking into account the vagaries of the varieties of flour available, the different weather conditions that prevail across India and customising world class expertise to produce an improver that will work within the set of challenges is Goal. Goal hits a surefire goal every time, rising to the occasion.

This newly introduced bromate free improver helps improve the oven spring of the loaf, making it softer, whiter and bigger to look at, giving each bread consumer a bigger slice to bite into.

The beauty of the white bread lies in the intricacy of its well developed gluten captured into a soft crumb when it goes into the oven. This white lace that speaks of the quality of the bread and the hands - whether human or mechanised - that tended to it becomes softer still, retaining their freshness for much longer when Goal is added to it.

The aim of Goal is to make

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the bread a better, longer lasting product with better taste and a larger appearance.To make the customer get more out of each loaf, to get bigger and better loaves. To provide the consumer with a bread that stays fresh longer, tastes better and provide more satisfaction

in every bite. And this is one that it does admirably.

Legend of cheesecake The most admired desserts in recent times is the cheesecake. The cheesecake however is not a modern invention. Legend has it that the ancient

Greeks made these delicious desserts as offerings to their Gods, and athletes competing in the Ancient Olympics too, ate cheesecakes, as it was said to improve their performance.

Over time, the cheesecake has been adapted in many countries but it came into its

own in the 1900s when restaurants all over New York started producing and selling their version of the cheesecake.

Each restaurant laboured long and hard to produce the perfect cheesecake-- often a mixture of eggs, cream, and cream cheese-- that didn’t

AUGUST 1-15, 2016

BAKERY FOCUS

A MARKETING INITIATIVE

crack, producing a perfect restaurant quality finish, that tasted sublime and most importantly came out perfect every single time. So the search for making the perfect cheesecake has been long. However, the search for a recipe that is perfect every time, produces the same taste, time and time again has ended.

Puratos’ Deli Cheesecake is a ready to use egg free version that is at hand to end all cheesecake woes. As simple as pouring over a biscuit base and baking, that is all it takes to now produce this egg free cheesecake, making it a universally acceptable dessert.

No more is there any question of whether the cheesecake will be perfect, it is now only a question of what flavours will adorn the cheesecake and what masterful creativity will be infused to make one cheesecake stand apart from another, and one bakery’s offerings different from another’s.

Consumers have never had

it so good, and customers have never had it easier … making it all a but piece of (cheese) cake.

World of CARAT While cakes may be made of cheese or not, and bakeries may take time to warm to the idea of cheesecakes, no one can but warm to the wonderful world of CARAT compound chocolates from the Puratos company.

One of Puratos’ best known and highest selling products is definitely without doubt the CARAT range of compounds.

The CARAT range which extends from hard compounds to soft ones and even fillings are made from the superior cocoa ingredients. Specially created keeping their customers and their specialised uses in mind, the Puratos CARAT range of compound is made from better quality cocoa beans that a chosen from the best cocoa growing regions across the world. These factories, often cutting edge, use world class technology to

extract the best from these beans. It is this carefully chosen, delicately treated cocoa beans that go into Puratos’ CARAT range.

Being compounds they need no tempering and are often created specifically to shine and sparkle in the specific uses where they may be used. With their superior mouth feel, and luxurious

melt in the mouth quality, it is tough to find a comparable product in the market today.

The range that has the perfect product for your perfect need and at a truly enticing price point, this is the hallmark of the CARAT range.

From the ultra luxurious COVERLUX to the more competitive COVER which sparkle

in all their multipurpose glory, to the CARAT COVERLIQ that is designed to sparkle in enrobing applications and the CARAT SUPERCREM that fills in perfectly in fillings.

There is, afterall, a perfect Puratos Compound for every use.

So time to explore and improve with Puratos!

INTERIORS & DESIGN

'Art can truly provide a meaningful distinction factor' Baaya Design aims to showcase the natural beauty and workmanship in tribal art by presenting them in contemporary colours, style and form. Shibani Jain, founder & CEO, Baaya Designs talks about customising Indian folk art in hotel and restaurant interiors

By Sudipta Dev

How popular are folk art in hospitality design in current times? Also, it is traditional folk or contemporary folk styles?

In current times, hospitality is trying to bring in folk art and artisan skills to create something unique for their customers that reflects the local culture. The theme is – global expertise combined with local experience. There is a need felt to offer authentic local experiences combined with the best global practices. This is reflected in local cuisines and traditional folk art and artifacts.

However, to make them fit into a modern setting they need to be adapted and made contemporary as well.

Which categories of hotels show a preference for folk art concepts?

Resorts, leisure hotels, religious tourism hotels all need to offer authentic, local experiences, even as they offer the best facilities relevant to their category. Thus, the way in which folk art is used in a luxury resort hotel maybe very different from a budget business hotel. In the resort, they have much more space and can fill it with art, do artisanal

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We offer bespoke artisan solutions to transform and complete interior spaces. These could be murals or frescoes or art furniture or artifacts in the lobby or restaurants. Similarly for hotel rooms paintings, lighting, art furniture and artifacts.

We work with over 34 types of art like Gond, Kalmakari, etc, 15 different surface and relief work like brass Dokra, terracotta tile work, etc and textile forms like Phulkari and Kutch embroidery. What can be done with these artisanal skills is absolutely amazing.

We also offer a cultural partnership for the hotel industry, where we do workshops with artisans or tours to their villages and workplaces.

This enables guests to appreciate the people and the tradition behind the art and also helps artisans develop greater pride in themselves.

workshops for their guests, offer local day tours to local art villages etc. In a budget business hotel, art can be used to give depth and colour to spaces and make them more interesting. I believe that by incorpo-

rating art into the overall design, it adds meaning and connection to any space.

What are your specific offerings for the hospitality sector (which products / designs)?

Most modern hotels have the same amenities and facilities.

In many ways, for a frequest traveller, one hotel is like another. This is where art can convey the main theme of the hotel and provide a visual background to enhance the unique identity of the hotel. Art can truly provide the hotel, a meaningful distinction factor and WOW impact.

Which is your most proud creation for a hospitality client ?

We worked with Marasa hospitality in Tirupati to create one of a kind mural depicting the Dashavatar – 10 avatars of Lord Vishnu. This was created in

What difference does this kind of art make to a hotel's brand positioning ?

Shibani Jain

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INTERIORS & DESIGN

brass, using the Dokra technique, which is a tribal lost wax casting method that is many centuries old. We also created majestic handles for all the main doors and entrances in the hotel. The themes was very relevant for Tirupati, which celebrates Lord Vishnu.

How can folk art be used in restaurant design ?

Folk art can be used as a wall art at the main entrance to enhance the theme and ambience

of the restaurant. Partitions and lights can also be used to create very interesting effect.

Any innovative concepts ?

Baaya has created many innovative concepts and in fact we innovate in every project. We believe that the authentic artisan skills are very valuable, but the design, material, theme needs to be designed to fit in with overall ambience and theme. We have this done with murals which combine craft

from a number of different places. We have used new materials like automobile shimmer paints to create a very different impact. We have innovated in art furniture and lights. We have created partitions and murals using Dokra brass casting techniques. The list goes on ....

In the future do you foresee more hotels and restaurants adopting Indian folk art?

Yes, local is the way forward – local artisanal skills adapted and innovated for modern, global sensibilities and interiors. Folk art is highly adaptive and can be made to suit a contemporary space or an ethnic one through our design capabilities. Art brings alive the space and makes it more sensitised to humun needs and emotions.

How does this help the craftsmen and help in

survival of vanishing crafts?

A Kalamkari art, Warli art or a Gond art can only be done perfectly by master artisans.

Bringing them and their art to the urban culture will not only help the craftsmen but also help in the survival of the art. As their art gets valued and appreciated, the younger generation is encouraged to continue by the tradition and that is how the craft form will continue.

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SPA & WELLNESS

REINVENTING THE RED DOOR BY ELIZABETH ARDEN The Red Door by Elizabeth Arden recently launched its new brand campaign and omni-channel beauty and wellness services by introducing diverse range of offerings including The Red Door At Work, the quick convenience of in-office, personal-care services

T

he Red Door by Elizabeth Arden, a global leader in the luxury day spa industry, has announced its new brand campaign. Formally known as Elizabeth Arden Red Door Spa, the debut of a new

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contemporary name and logo marks the introduction of new products, services, and experiences, as well as an omni-channel business expansion to offer guests the best in beauty and wellness, both in and outside of its salon and spa locations.

The Red Door by Elizabeth Arden leverages a century of art and science to enhance people’s lives through beauty, wellness, and meaningful connections. With 28 day and resort spa locations across the US, The Red Door Salon & Spa

is a national destination for women and men looking for the best in facials, massages, body treatments, salon services, nail care, and makeup artistry. The Red Door Salon & Spa menu features award-winning signature services, en-

hanced specialty treatments, beauty and wellness packages, and several gift options, making the spa a singular destination for the most discerning guests. Always on the industry cutting edge, The Red Door by Elizabeth Arden delivers the

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SPA & WELLNESS

highest level of technical expertise and impeccable guest service for an experience that is always both unique and unforgettable. Now offering The Red Door At Work, the quick convenience of in-office, personal-care services such as manicures, pedicures, massage therapy, and hair styling services is available for working professionals when and where they work.

Inside The Red Door Salon & Spa, guests will experience renovated locations and a new treatment menu with a wide range of services – from quick beauty touch-ups to total mind/body rejuvenation. Programmes like the Red Door More massage membership programme, which offers guests the opportunity to customise a wellness regimen, are complemented by new introductions leveraging The Red

AUGUST 1-15, 2016

The Red Door by Elizabeth Arden is also rolling out The Red Door Academy, an advanced training and education programme for operations management and the brand’s service providers in facial services, hair removal, massage therapy, nail care, and hair styling and colouring

Door’s technical expertise.

Among the first of many innovations, the day spa is introducing therapeutic manicure and pedicure services, and Elizabeth Arden PRO Renewal, a new, ultra-active, cosmeceutical-grade facial.

Outside of its spa locations, The Red Door by Elizabeth Arden announces the launch of The Red Door At Work, which integrates its Manicube brand,

acquired in late-2015, into the brand’s new omni-channel division. The Red Door At Work offers working professionals the quick convenience of beauty and wellness services – nails, hair styling and massage – in corporate offices and is currently available in New York City, Chicago, Boston, and launching soon in Washington, DC. In addition, The Red Door

launches Events by The Red Door. Initially available in the New York, Boston, and Chicago markets, Events by The Red Door will create unique and memorable social experiences for small group parties of six or more and for large scale corporate events, such as employee appreciation occasions, client entertaining, and product launches. Events

by The Red Door is available in homes, retail locations, offices, as well as in private event spaces at The Red Door Salon & Spa locations.

The Red Door by Elizabeth Arden is also rolling out The Red Door Academy, an advanced training and education programme for operations management and the brand’s service providers in facial services, hair removal, massage therapy, nail care, and hair styling and colouring. The Red Door Academy ensures the brand’s technicians have access to cutting edge products and treatment protocols to deliver exceptional experiences through impeccable guest service and expertise. The programme is led by Cornelia Zicu, chief creative officer, in the face, nail, and body disciplines, and top hair experts Ben Stewart, national creative director, and Timothy Wandrey, national style education director.

These substantial introductions are the first in a line of upcoming launches, which will include new programs, products, and services in the brand’s facial line up, its grow-

ing hair salon business, and in hair removal services. Additionally, The Red Door by Elizabeth Arden is developing mobile technology enhancements which, in early 2017, will enable consumers to seamlessly book services at The Red Door Salon & Spa, The Red Door At Work, or small group events while serving as a platform for additional cross-channel benefits like loyalty programmes and gift cards.

“Elizabeth Arden created the spa experience over a century ago based on her philosophy that beauty and wellness can work in harmony to enrich lives. This vision rings true today as we take The Red Door to the next level,” says Todd Walter, CEO, The Red Door.

“Focusing on meeting our guests’ needs never stops, and our guests now live and work in an always-on society. The Red Door by Elizabeth Arden is redefining the spa experience to better meet their needs and lifestyle. Taking exceptional care of our guests is our passion, and it’s exciting to continue innovating to create more seamless beauty and wellness experiences."

The Red Door by Elizabeth Arden is a beauty and wellness innovator for those who want to look and feel their best, unlocking a philosophy in women it calls “smart gorgeous”. The Red Door by Elizabeth Arden’s impact and legacy continue as the spa introduces new concepts and technologies that incorporate advanced art and science.

FOOD & HOSPITALITY WORLD

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Food & Hospitality World spoke to some of the leading fine dining restaurants in Goa to check out their brand strategy and role in promoting local cuisine

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THE MAIN FOCUS

BISTRO

ALILA DIWA GOA Chef Mrunal Dhamaskar Sous Chef

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his exclusive dining venue overlooking the pool in The Diwa Club at Alila Diwa Goa offers a contemporary menu with exotic offerings and fine gastronomic delights created using local produce and key local cuisine ingredients. Choose from an a la carte bistro style menu for breakfast, lunch and dinner that offers a wide selection of light meals with Mediterranean influences complimented by an extensive selection of fine beverages. Another popular feature is the all day breakfast served from 7 am to 7 pm.

USP of the restaurant Bistro at Alila Diwa Goa offers daily specials, having an organic farm to table approach where produce is sourced directly from the resort’s organic garden or from within a 500 mile radius of the property. Through these special offerings Alila Diwa Goa is encouraging guests to indulge and experience in fresh, healthy and seasonal dishes made from ingredients harvested in house, having the perfect ripeness and flavour and thus a higher nutritional content. They have taken into consideration various factors while

AUGUST 1-15, 2016

putting together the organic garden at the property, helping in the conservation of water, increase in soil fertility, reduction of pollution and soil erosion. The farming is carried out organically and naturally without the use of hybrid seeds and pesticides.

Promotion of local cuisine Keeping in mind the wellness of our guests, the idea behind the implementation of the farm to table con-

cept is to offer them a thorough global experience with the use of seasonal and location specific fresh produce, delivering clean carbon free meals.

The very famous Amaranth (Tambdi Bhaji) vegetable, cultivated in Goan local fields and found in abundance in Goa is creatively used in global cuisine here at Bistro.

Some of the dishes which are a part of the specials at Bistro and include the use of fresh local produce and cuisine are, Alila Garden

Greens Bruschetta with Organic Papaya Salsa and Kokum Dust, Trio of Seafood - Scallops with Amaranth Pesto to name a few.

Bistro aims at reducing the use of imported and outsourced products by giving focus to the freshest seafood, locally sourced meats, and in house vegetables, fruits and herbs, following the farm to table concept and setting a trend in the dining space.

(As told to Sudipta Dev)

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cover ) SIMPLY GRILLS

GOA MARRIOTT RESORT

Chef Anupam Gulati Executive Chef

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verlooking the decadent Mandovi River, Simply Grills at Goa Marriott Resort is the perfect outdoor dining destination. Savour perfectly grilled meat, seafood, and vegetarian platters at the comfortable outdoor restaurant. Simply Grills is a romantic choice for a "date night" meal, and is also the ideal venue for big family gatherings. After the open kitchen, Simply Grills’ most distinctive design feature is probably the rustic 6 ft long wood panel menu listing the fresh catch of the day and the accompaniments on

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offer at the entrance itself (along with a quirky Mario Miranda mural).

There’s also open-air cabana seating for couple’s or friends that only compliments the contemporary restaurant décor. The menu is expansive, the meat/vegetables are easily paired with seasoning that often imparts notes of garlic, citrus, pepper and paprika.

USP of the restaurant A specialty restaurant serving up sizzling grills and barbeques is an interactive experience where you can take your pick from the haul of the day is our clear focus. From a range of fresh seafood like snapper and lobster, premium meats like pork, tenderloin and German sausages as well as seasonal vegetables; specially matched with homemade marinades and accompaniments. Our chefs have curated a carefully compiled a la carte menu that balances an extensive selection of

succulent grills like Slow Baked Salmon, Grilled Lamb Rack and, along with an assortment of signature innovations like Saltimbocca and Chicken Scaloppini. Also available are comfort options like Lasagne Primavera or Lemon and Herb Roast Chicken. In the dessert section, on offer apart from the international selection of Tiramisu and New York Cheesecake is the local favourite Sera Dura (or Sawdust Pudding) is a Portuguese delectable pudding.

Promoting local cuisine The newly planned menu at Simply Grills will fall in line with the season’s food trends calling for fresh, grilled and savoury flavours reminiscent of

cookouts and meals straight from the farmer’s market.

In tune with staying true to Goa’s local-sourced culture, Simply Grills only serves the fresh catch of the day, which is brought in by a local fisherman from Betim. This fish is cooked with special grounded spices handpicked

by Aunty Jessica (who resides in St. Estevam) and whose cuisine is influenced by her grandmother.

Chef Selester, a local resident from the quaint fishing village of Arambol, Goa has been brought up within the fishing community and incorporates these influences and his knowledge in the cuisine that is served at Simply Grills.

(As told to Sudipta Dev)

AUGUST 1-15, 2016

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CITRUS CAFÉ

LEMON TREE AMARANTE BEACH RESORT, GOA Nikhil Sasidharan General Manager

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itrus Café is the multicuisine restaurant at Lemon Tree Amarante Beach Resort, Goa. Ensconced in the beautiful midscale resort, located just 250 metres from Candolim beach, this bright and inviting restaurant offers a distinctive ambience and refreshing décor.

Adding zest to the place is a riot of fun mats and amusing baby tees’

AUGUST 1-15, 2016

with quirky one-liners that promise to make the guests chuckle and guffaw. Known for its unique eclectic menu, crafted at special rates, Citrus Café is a perfect destination for treating family and friends.

the restaurant has a ‘ghar ka khaana’ menu – to cheer up those occasional lonesome moments away from home.

We also serve an extended breakfast till noon for the convenience of our guests.

USP of the restaurant

Promoting local cuisine

A 24x7 multi-cuisine coffee shop – Citrus Café makes sure its eclectic Indian and international menu leaves you craving for more. Besides the lipsmacking options in the menu, we have also snuck in popular Goan cuisine to suit the palette of our discerning guests looking for some local flavour in their buffet. What’s more,

To enhance the food experience of our guests, we have introduced local Goan flavours in the menu, both buffet and a la carte. Besides this, every fortnight we also host a Goan Food Festival where the scrumptious menu comprises of an array of Goan specialties, including our chef’s signature Goan dishes. Encouraged by

the response, plans are underway at Citrus Café to introduce more seafood in the menu, especially over weekends. To further entice our guests and provide them a wholesome experience. We also have plans to introduce a live band performance, on festival nights, by local groups, who would be invited to play indigenous Goan music and perform for our guests. With authentic music and an equally delectable local fare its needless to say Citrus Café at Lemon Tree Amarante Beach, Goa is all geared up to feast your senses.

(As told to Sudipta Dev)

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cover ) FOOD EXCHANGE

NOVOTEL GOA RESORTS & SPA No food experience in Goa is complete without fish and the touch of local Goan cuisine and rich flavours undoubtedly exudes in all dishes at Food Exchange. The simple yet exotic Saraswat Thali is a must try when you visit Novotel Goa Resorts & Spa that offers multifarious, nutritious food, meticulously arranged on a large steel plate.

Foodies can choose a vegetarian or non-vegetarian Thali and experience an array of sumptuous dishes from Indian bread, appetisers, salad, entrees, sweet treats and finally the drink of the day, exclusively at Food Exchange.

Promoting local cuisine

Chef Ganapathy Mallya Director - Food & Beverage

F

ood Exchange is the all-day diner at Novotel Goa Resorts & Spa with signature multi-station buffets and a wide selection of Indian, Asian and international a la carte dining. The outlet exceeds guest expectation and anticipates their discerning needs by offering innovative food and bever-

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age, excellent product and service through consistency and discretion.

From the luscious Goan grills to the fresh catch of the day the restaurant has a global buffet concept with an eclectic mix of live cooking. The signature dishes include authentic Goan spread, pastas, kebabs, freshly baked pizzas, assorted ice creams and specialties from Asia, Mediterranean region and classics of Indian cuisine.

Food Exchange lends an exquisite, refreshing dining experience with an alfresco kitchen overlooking the soothing green paddy fields and vitality pool. This outlet offers a multicuisine menu and strongly emphasises on freshness and creative food presentations in distinctly unique styles with individual open kitchens

that allows its diners to have direct interactions with chefs.

USP of the restaurant The Food Exchange is the only buffet restaurant with live and open kitchens engaging its guests to interact with the chefs and customise their favourite food the way they like!

It is an innovative, trendy all-day dining venue for modern travellers and international diners. Service is quick, efficient but discreet, allowing the guest to get a sense of relaxation and tranquility.

We organise special theme dinners that focus on Goan seafood and the authentic Goan cuisine by showcasing the catch of the day and allowing guests to pick their choice of fish and marinade. This is then prepared by our chefs who are of local origin and thus understand the pairing of flavours and textures. We have a dedicated team that is culturally connected to the form of Goan style cooking and are able to offer the most authentic Goan food to guests.

To pay tribute to the regional culture, we serve our very own Saraswat Thali which consists of all the local seafood and fresh vegetables in all its richness.

(As told to Sudipta Dev)

AUGUST 1-15, 2016

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THE MAIN FOCUS

BALCAO

LAZYLAGOON SAROVAR PORTICO SUITES Terrance Motha General Manager

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ocated on the famous Baga creek, Lazy Lagoons' ‘Balcao’, which is Portuguese for Balcony, is a restaurant-cum-bar where one can catch a glimpse of the bohemian life in Goa. The wall murals painted by Mario Miranda, a famous Goan cartoonist, make for the unique décor which complements the restaurant overlooking the pool. The multi cuisines offered consist of a la carte and buffet options, that employs an authentic Goan culi-

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nary approach.

Frequented by locals and visitors alike, the air of susegaad, which is Goan for relaxation completes ones need for everything that is deliciously fulfilling.

USP of the restaurant Staying true to the Goan ethos, the ambience of the ‘Balcao’ complements the food as it plates a blissful array of Goan flavours presented in a beautiful manner. The Goan cuisine here is

predominantly seafood, be it a tangy curry or batter fried prawns.

Promoting local cuisine We educate our guests on the local produce and spices available ranging from a variety of chillies to the vinegars or fenis. Take for example the feni. It’s admired and consumed by the world over, however it is distilled in Goa. (As told to Sudipta Dev)

FOOD & HOSPITALITY WORLD

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cover ) ALEGRIA

TAJ EXOTICA, GOA

Chef Urbano de Rego Corporate Chef

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legria, offering Goan delights with unique vegetarian Saraswat and Portuguese cui-

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sine focuses on the highest-quality produce with emphasis on the first grade products served exclusively in our restaurant.

I started my career in 1970 with a passion for Goan food. I mastered the art of authentic Goan Christian cooking and traditional Hindu Saraswat flavours and introduced them to the Taj Hotels in Goa. Today, 43 years later we continue to host celebrities, royalties and heads of states.

USP of the restaurant Taj Exotica guests can savour the cuisine prepared by a team of talented chefs at Alegria who are committed to using the best ingredients and products to serve excellent good to our guests. The Goan coastline also give us a bounty of nature's produce in the form of fresh catch, not to mention the freshest of vegetables and fruits grown in this region, thus enhancing the flavours of every ingredient on the plate.

Promoting local cuisine The menu at Alegria features a section of “Put yourself in the hands of the Chef”. A tasting menu for those who cannot decide is among the a la carte choices. Small portions are crafted and thoughtfully offered by the chef, allowing guests to savour the multicourse offering in the form of a chef’s degustation menu.

(As told to Sudipta Dev)

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JAMAVAR

THE LEELA GOA Chef Abhijit Naik Executive Sous Chef

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amavar wraps you in its mystique like a shawl caressing with warmth and chic, it is The Leela's signature Indian fine dining restaurant. Like its name (Jamavar is a special type of hand made shawl made in Kashmir), the ambience reflects the very warmth as you enter into the air conditioned portals.

The dĂŠcor is modern with traditional Indian elements. Vibrant colours, lattice work and floral displays add a touch of elegance to the restaurant. The soft lighting and mellow music provide an intimate and relaxing setting for a true royal Indian dining experience.

USP of the restaurant The Jamavar menu offers authentic North and South Indian cuisine that reflects the distinctive cooking styles and dining rituals of India's ancient nobility. There is a section in the menu which offers a variety of local Goan specialties. The famous and without a doubt traditional Rissois de Camarao and Prawn Piri Piri in starters. Chicken Cafreal,Mutton Xacutti,Pomfret Rechado, Prawn Balchao, Goan Fish Curry, Pork Vindaloo in the non-vegetarian main course selection and the vegetarian main course selection offers Caldo Verde, Konkan Aloo and Vegetable Xacutti to name a few. Not to forget that Cashew Feni be the spirit behind your meal. To finish off we have the traditional Goan pudding Bebinca served with vanilla ice-cream.

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Promoting local cuisine The fusion of east and west is what makes Goan cuisine irresistible to the tourist who flock the state throughout the year. z The restaurant buffet menu features Goan Dish of the Day. z Jamavar restaurant features Ethinic Goan Thali

z Weekly Goan cuisine promotions in terms of culinary highlights z Cooking Demo by chefs for in-house guests (interactive sessions which encourage our guests for insight of traditional

Goan cuisine) z Organic garden and spice plantation in the hotel which provides herb requirement for traditional Goan cooking .

(As told to Sudipta Dev)

FOOD & HOSPITALITY WORLD

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cover ) ALFAMA

CI A E E GOA croquette, the distinctive coconut flavour and delicately spiced aroma of the Goan speciality, vegetable caldeen are just some of the signature dishes designed to evoke your emotions and stimulate your senses. Moreover, you will love the authentic Saraswat Thali consisting of classic preparations with local vegetables and spices as key ingredients.

USP of the restaurant Like its namesake, Cidade’s award winning restaurant is all about Portuguese charm. Alfama retains its Portuguese heritage yet presents a delectable spread and ambience that promise to surprise you with each visit. The Fado evening is one such tribute to the past. The Fado, a Portuguese origin song, is a mellifluous haunting melody, evoking passions of love, sorrow, jealousy, guilt and satire. The Fado evening is on first Tuesday of every month, led by Goa’s famed Fadistas, who have vowed audiences with their soul-stirring renditions of the Fado, along with gourmet cuisine paired with wine.

Chef Sunit Sharma Executive Chef

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estled in the heart of Cidade de Goa, you will find the perfect spot for music, romance and a variety of authentic gourmet cuisines to indulge in. As acclaimed

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as its cuisines, Alfama’s charming ambience of romantic balcaos, intimate alcoves and vivid murals recalls Lisbon’s bohemian old town.

Ensconced within this old world setting, you can succumb to an experience ranked as the 'Best World Cuisine' in Goa by a prestigious award while strolling musicians serenade you and discreetly attentive staff enhance your dining pleasure. From 7.30 pm onwards, the Latino styled restaurant comes alive.

The menu at Alfama bears the unmistakable connoisseur stamp. A

delicate balance of imaginative global cooking imbued with exciting local flavours, it gives a gourmet twist to your taste buds. For instance, a smoked chicken salad tossed with a temptingly tangy mango chutney and baby greens, a slow oven baked snapper steeped in recheado masala served with potato gratin, vindaloo undertones accentuating an oven roasted rack of lamb accompanied by celery mint

Promoting local cuisine Apart from the famous flavours and ingredients of Goa like the cafreal/ periperi/recheado/ balchao /caldeen/ tondak/ mangoes/ cashews/ seafood being used in an international context with plated food, we also offer the very traditional vegetarian and seafood Saraswat Thali in royal silverware for the gourmands.

(As told to Saloni Bhatia)

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THE MAIN FOCUS

Vikas Sharma General Manager

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t Hard Rock Hotel Goa, we give you every reason to kick-start your culinary journey with Sessions, our all day multi-cuisine restaurant. Opening up to new tastes and sensations with creative breakfast delights and sumptuous lunches, romantic dinners and sinful desserts, Sessions offers a rich ensemble of global and local cuisines all-inspired by our culinary chefs. We have something to satisfy the tastes and cravings of all those with a penchant for good food and wine.

With world class food, world-class music and outstanding hospitality, Hard Rock Hotel Goa is an ideal place for people from all walks of life to come, enjoy and have a great time out.

USP of the restaurant The USP of the Hard Rock brand has always been its American fare, especially the Legendary Burger which is atop every foodie’s list.

However, at Hard Rock Hotel Goa,

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SESSIONS

HARD ROCK HOTEL GOA we customise the menu to suit the tastebuds and dietary needs of all our guests. From retrostyled snacks and Continental delights to authentic Indian meals and Goan-inspired fare, our appetising offerings are galore. We are truly delighted that our signature dishes namely the Oreo Cheesecake, the Tupelo Chicken Wings and the Legendary Burger have found a special place in the hearts of our loyal gastronomes.

Promoting local cuisine We have rolled out some delectable culinary offerings for our guests to come and indulge at Hard Rock Hotel Goa. Our High Bar Brunch that is held every Saturday has been a huge crowdpuller with local and international items on display. While Chicken Cafreal and Chicken Xacutti have been an all-time favourite from our Goan menu, Prawn Xec Xec, Shark Ambotik and Kingfish curry have tickled the palate of many seafood lovers. For those who want to curb their late night hunger pangs, we have a special Midnight Buffet,

every Friday, with mouthwatering street food delights. Some of the Goan specialties highlighted on the menu are Ras Omellete, Sorpotel and Choriz, which are all accompanied by the rustic Goan bread “Poie”. Some of the Goan dishes like Prawn Reshad Masala have also been incorporated in our in-room dining menu.

We, at Hard Rock Hotel Goa roll out innovative menus from time to time to give our guests something unique and exciting apart from our regular offerings.

(As told to Sudipta Dev)

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cover ) FAME RESTAURANT

PLANET HOLLYWOOD RESORT, GOA Chef Sundar Sudarshan Corporate Chef

T

he hot spot resto-lounge featuring Western and Asian cuisine

overlooks the swimming pool and portico. Its eclectic music and lounge area is a perfect place for an evening outing. It’s open for lunch as a relaxed grills and stir-fry venue if you are in the mood for tempting starters. Enjoy the unique array of

contemporary platters offering grilled seafood, the choicest meat cuts and fresh vegetables, along with Asian stir fries. Handpicked from the hotel garden by the chefs, only the best ingredients go in preparing the wide choice vegetarian menu. From delicious Japanese bigiris to Thai curries, sashimis and teppanyakis to bento lunches, the menu is designed to satiate connoisseurs of fine dining, along with a wide selection of wine spanning diverse grape varieties and regions. Plan an intimate dinner with someone special in the exclusive private dining area.

USP of the restaurant Its USP are many and that’s why, in just nine months, it is recognised as one of the best restaurants in Goa. Fame started the first serious take on Sushi and Sashimi in Goa. The fact that the restaurant turns to a lounge as the evening progresses, makes it a perfect night spot. During the day, it’s a great place to lounge around the pool and enjoy the stir fries and grills at the restaurant.

Promoting local cuisine We promote Goan cuisine through the Planet Dailies restaurant however, there are Portuguese items or its renditions on the menu to remind the rich past of Goa. (As told to Mohit Rathod)

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AUGUST 1-15, 2016

(

THE MAIN FOCUS

PICKLED MANGO

RESORT RIO, GOA

Sunil Mathai Director, Food & Beverage

N

estled on the banks of the Baga river in Arpora, Resort Rio offers an incredible culinary experience in the heart of Goa. Resort Rio is Anup Shah and Alpa Shah’s labour of love. They bring with

AUGUST 1-15, 2016

them a unique international sensibility of marrying the local with the global. Their passion and desire to make a difference and touch people’s life is evident in the exclusive offerings of the resort. The four distinctive restaurants at the resort aim at bringing the world to Goa on a plate. Each restaurant here excels in its specialty, giving guests a unique experience. You will find something to suit every mood and taste. From local Goan delicacies and authentic Italian cuisine to traditional Indian fare, pan-Asian flavours and delectable desserts and savouries, it has it all. The innovative cocktails and the choicest of

wines on offer set the tone for an exceptional gastronomical sojourn. Guests can savour the world famous Goan cuisine at Pickled Mango. This all-day dining multi-cuisine restaurant overlooking the pool offers culinary delights from around the world in a classic manner. Karaoke Nights and live bands performing here elevate the dining experience to another level.

z Themed nights z Feni-based cocktails.

Promoting local cuisine We promote local cuisine through our Goan themed nights, which feature a lavish buffet with live counters. The idea is to educate guests about the local flavours by hosting an interactive dining experience which is both a visual and sensory treat.

USP of the restaurant z Live counters

(As told to Saloni Bhatia)

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cover ) WATERFALL CAFE

THE ZURI WHITE SANDS, GOA RESORT & CASINO lawns. The canvas canopy fitted in a dome at the centre of the restaurant gives it a very modern and stylish look.

The spacious dining restaurant is known for its Goan delicacies.

USP of the restaurant The menu offers a broad range of Continental, North Indian, South Indian, quick bites and Goan delicacies.

The beverage list features the collection of domestic and international wines, large varieties of whiskey and vodka, cocktails, mocktails and Goa's most famous drink Feni. The The rambooze bar at Fins is built on a wooden boat right outside the restaurant with a capacity of 20 covers. Some of the interesting drinks on the menu are strawberry kiss, afterglow, shirley temple, mojito, caprioska, susegado, chilly feni and cosmopolitan.

Promoting local cuisine

Chef Farooq Baig Executive Chef

W

aterfall Cafe is located on the ground floor having a

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great view of a huge waterfall, artificially created over the swimming pool and also being the largest and most beautiful restaurant, it combines a unique mix of air conditioned section seating and open sky seating arrangement. The restaurant has modern and fancy look with wonderful articrafts decorating the walls.

Large bay windows look over the wonderful scenery of waterfall and the swimming pool area. The centre

ceiling has wood and matte finish, adding to the royal look of the restaurant. Another restaurant of the resort that features Goan cuisine is Fins. It is located at the beach side, 200 metres away from the beach with the green lawns around the restaurant giving the romantic feel and the waves of the sea giving a 'wow' experience. In the evening, the restaurant looks very unique with the natural moonlight on the grass

It is a traditional Goan and sea food restaurant that serves delicacies which are a combination of regional cuisine and sea food grill. The fried Goan prawns are most enjoyed by the people. A Goan dessert platter featuring some traditional Goan sweets are also on the menu. The resort through these two restaurants offers a taste of the regional culture and cuisine.

(As told to Saloni Bhatia)

AUGUST 1-15, 2016

SOCIAL MEDIA BRANDING

FOOD FLAVOURS ON TWITTER Food conversations on Twitter in India has seen a sharp rise. Celebrity Chef Ranveer Brar, in collaboration with Twitter India and Tourism Australia, is set to take the trend to a new, engaging level with the launch of a first of its kind food and travel Twitter Video Show

T

witter in India has witnessed an increase of 133 per cent year on year, and video consumption has increased by 400 per cent on Twitter, Periscope, and Vine in India. Celebrity Chef Ranveer Brar, in collaboration with Twitter India and Tourism Australia, is set to take the food conversation to a new, engaging and immersive level with the launch of a first of its kind food and travel Twitter Video Show, #RanveerOnTheRoad. Popular among his 300,000 plus Twitter followers for sharing chef tips, recipes, travel Tweets, and food polls, Chef Ranveer will now take them on a journey through Australia to exotic locales and unravel the stories behind some of the best wineries, restaurants, and more.

The first season of this short-form native Twitter video series will feature Chef Ranveer’s journey through Australia, capturing his explorations from vineyards and wineries to native Australian kitchens. In each episode, Chef Ranveer will unearth a hidden food story that’s as much about gastronomy, flavours and history, as it is about the heart and soul of the place and the people behind them. Through these short, authentic, snackable videos, his followers will discover and experience new cultures, traditions and places with him.

“Each episode in this food and travel Twitter Video Show will offer a curated, handpicked experience of the best local flavours, culture and traditions of Australia. I enjoy the conversation on innovative recipe ideas and new ingredients with

AUGUST 1-15, 2016

my followers on Twitter, and now it’s time to take them along on my gastronomical adventures,” says Chef Ranveer Brar.

On his Australian journey, Chef Ranveer traversed various parts of Australia, enjoying a host of culinary experiences on the way; from visiting the bustling markets in Adelaide and Sydney to picking strawberries at Beerenberg, sipping wines at the vineyards of Barossa Valley, dining at the Hill of Grace restaurant at the iconic Adelaide Oval, cooking up a storm with some of the MasterChef Australia contestants, and wandering Melbourne’s lanes and arcade, among others.

Australia has, over the years, grown to become synonymous with being one of the world’s best destinations for food and wine experiences.

Since the launch of Tourism

Australia’s ‘Restaurant Australia’ campaign in May 2014, which featured the winning combination of people, place and produce at its core, spend by international visitors on food and wine in Australia grew exponentially. As per Tourism Australia’s international ‘Consumer Demand Project’I study, Australia’s food and wine ranking in India improved from number seven to number three amongst those who haven’t visited, and rated as the world’s best among those who have. In 2015, Indian tourists’ spend on food and wine related experiences increased by 51 per cent to A$ 127 mn.

Twitter is a great way to see what’s happening in the world of food right now, from trending flavours and taste tests to snappy reviews of new restaurants and new dishes.

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SPOTLIGHT

The Italian connection Seven Beans Coffee Company is a ‘bean-to-cup’ enterprise between Indian coffee planters and Italian roasters. Co- founded by brothers, Advith and Abhijit Shetty, the company is amongst the first to employ capsule manufacture in India.

Steena Joy spoke Abhijit Shetty to understand the company's Indo-Italian legacy

Tell us about the history of the company.

We have been fortunate enough to be rooted in a century-old legacy of coffee cultivation. Over the past 100 years our family has acquired over 2000 acres of coffee plantations in Chikmagalur, which are owned and managed entirely by our family. Until now, all the coffee grown on our plantations was sold to brokers, who in turn export the green coffee to countries such as Italy, Germany, Russia, etc.

Indian coffee commands a high price in the global market.

It is highly sought after by world renowned roasters because of which the most premium grades of Indian coffees are exported. The domestic market in India rarely uses these grades of coffee and as such the Indian consumer was being served an inferior cup of coffee, with the best of our lots being exported out. This inspired us to start Seven Beans Coffee Company, we want to provide the best of Indian coffee to the domestic market. We use ONLY the highest quality, most premium grades of coffee.

The next step was to identify the right partner who could guide and teach us about the nuances of roasting coffee.

It is important to understand that while India has been one of the most important producers of green coffee globally, much of India’s experience and expertise lies in coffee cultivation – export of green coffee being the primary focus. India, being a coffee producing country, levies a 112 per cent import

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Advith and Abhijit Shetty

duty on coffees coming into the country. As a result of this roasters in India do not get any exposure to working with coffees from around the world thereby limiting their experience. It is because of this reason that we decided to identify an international partner. After over a year of research and shortlisting we narrowed down on Dr Dante Cagliari from Modena, Italy. His family’s history and ours share uncanny similarities as do our values and vision.

Seven Beans Coffee Company is the coming together of a century-old legacy of coffee cultivation (India) and a century-old legacy of coffee roasting (Italy).

How do you source your coffee beans?

We source our coffee beans purely on the merit of their quality; each lot is laboratory tested before selection. We didn’t start this company just because we had coffee plantations; we started it because we

wanted to provide the best coffees to our customers. Our coffee blends were created first.

Dr Dante Cagliari created them based on what he thought made the most balanced cups.

As it turned out, most of the grades we use in our blends are available from our own plantations, but for the ones that aren’t, we acquire from others.

We are constantly looking for top quality produce, no matter where it comes from.

What is the legacy of your

roastmaster, Dr Dante Cagliari?

Dr Dante Cagliari is a fourth generation roastmaster from Modena, Italy with a family history in coffee roasting dating back to 1880. He owns and operates a very large roastery under the brand Caffe L’antico.

His Roastery supplies coffee to clients spread across 42 countries in Europe, Asia, Australia and the Americas. He has over 50 years of personal experience in the art of blending and roasting coffees from all over the

AUGUST 1-15, 2016

SPOTLIGHT Dr Dante Cagliari

TIMELINE 2012 - 2013

Conceptualisation and market research

2013 - 2014

Shortlisting suitable partners, finalising agreement with Dr Dante Cagliari and incorporation

2014 - 2015

Purchased land, built roastery; imported and installed machinery from Italy; commissioned roastery

2015

Started production

world. He completed his thesis in commodity economics from the University of Bologna and was part of the team that pioneered research in particle size analysis of coffee (technology widely used today). He is a visiting professor on coffee at the University of Bologna and is a frequent guest lecturer on coffee blending and roasting across renowned European coffee associations.

What is the future vision of the company?

AUGUST 1-15, 2016

a) To consolidate our position in India’s A-1 cities (Bengaluru, Mumbai, Delhi, Kolkata, Hyderbad and Chennai) as India’s first gourmet/ artisan bean-to-cup coffee company. b) To build up a large inventory of coffee machines so we may become competitive in the otherwise monopolised coffee segment in premium hotels. c) To expand operations to clients in the Middle East, US and UK (negotiations ongoing).

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INDUSTRY TRENDS

Getting the message This paper, written and researched by Douglas Quinby and based on Phocuswright's US Traveler Technology Survey Sixth Edition, studies how mobile messaging is redefining the customer experience for hospitality and travel companies

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he paper, commissioned by OpenMarket, includes consumer research of 1,904 US travellers on their use of messaging, based on Phocuswright's US Traveler Technology Survey Sixth Edition. Phocuswright also conducted interviews across range of startups that offer messaging services within travel, as well as established

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travel companies that are introducing chat-based services.

Messaging in travel today With the extraordinary growth of mobile phones and especially smartphones over the past decade, texting and messaging have become a commonplace and near universal form of communication. Some 97 per cent of American adults who own smartphones use text

messaging at least once a day, according to Pew Internet Research, with more than six billion messages sent daily in the US alone. Not surprisingly, travellers' use of messaging and mobile chat has risen dramatically. And the impact across all aspects of the travel experience – from trip planning to the experience on the trip itself – will only grow. Text messaging is the most common

means of messaging today among US travellers. It is already embedded on everyone's phone, as opposed to mobile chat apps which must be downloaded. Nearly everyone is a familiar and trained user. Almost half of US travellers used text messaging and more than three in 10 used chat apps to share their travel experiences in 2015 (see Figure 1), up significantly from previous years.

Messaging and millennials As widely used as messaging has become among travellers, it will only continue to grow. It is predominantly younger adults – aged 18-44 – who are driving the use of messaging among travellers, especially the youngest segment aged 1824 (see Figure 2). Approximately two thirds of 18-24 year olds and more than half of 25-

AUGUST 1-15, 2016

INDUSTRY TRENDS 44 year olds used next messaging to share trip-related experiences, and more than two in five used mobile chat apps.

These younger traveller segments will drive increased adoption of messaging across all groups as they get older.

Texting is more widely used by US millennial travellers than email, social media or mobile chat.

One approach could be to text-enable the hotel's 1-800 number, which would allow guests to text the property directly for routine requests, instead of calling the front desk or concierge and waiting on hold

From sharing to servicing The most common used of travel-related messaging today is centered on sharing trip experiences, whether it is to connect with fellow travellers or communicate with friends and family back home. But the use of messaging for travel does not end there. Travel brands have already begun to leverage messaging as a means to engage with travelers, and some of the biggest opportunities are related to the on-property, in-destination and post-trip experiences.

Mobile messaging represents an obvious opportunity for travel brands to offer ondemand traveller support. Today it is widespread among travel brands to use open social platforms such as Twitter and Facebook to communicate with travellers and provide a certain level of customer support. But now the industry is shifting its focus to the rising medium of messaging. This offers more in the way of privacy, personalisation and – over the long term – functional capabilities to integrated conversations into customer management systems and introduce commerce – the ability of customers to make service requests and purchases.

Messaging and hospitality The travel segment that has seen the most uptake so far has been hospitality. Numerous hotel brands – from major chains such as Hilton and Marriott to smaller, independent proprieties – have begun implementing mobile messaging, mostly through either their own branded apps or text messaging for guest relations.

AUGUST 1-15, 2016

Travellers appear to be using chat for a range of requests. Figure 3 presents an analysis of how hotel guests are using messaging based on data from two startups (Checkmate and Go Moment) that offer mobile messaging platforms for hotels. Each company offers distinct services, and parses and categorises its messaging differently. But both charts show guests making a range of requests: service and room-related reservation requests, as well as informational queries.

Not just another number Using text messaging-based guest communication services may seem like an obvious way to foster better customer engagement, but it is not simply a matter of setting up a dedicated SMS number or an account on a popular mobile chat app. Unless the service is inte-

grated into a hotel's existing operational processes and technology systems, it could simply add to – and potentially disrupt – staff workflows, with negative impact on the guest experience. One approach could be to text-enable the hotel's 1-800 number, which would allow guests to text the property directly for routine requests, instead of calling the front desk or concierge and waiting on hold.

Customer messaging must be connected to existing systems to link communications with specific rooms and guests. This will ensure that hotels can track each customer interaction and determine whether each request was serviced, and if it was serviced in a timely manner. A messaging platform must also support workflow processes to ensure the various requests are routed efficiently to the

right department, just as a phone operator or front desk staff would do with a phone call.

The tight integration of messaging with hotel workflow systems presents a significant opportunity for hotels. Companies can now use mobile-device enabled technology to capture more data on every guest request and hotel response. More data creates new opportunities for analysis, process improvement and automated tracking of requests.

All of this can improve staff responses and create new data and insights on hotel servicelevel performance.

Hotels are just now exploring the use of messaging at their proprieties, but indications from messaging startups and hospitality professionals suggest a positive response from travellers. Hotels that have effectively integrated mo-

Figure 1: Traveller use of media for sharing trip experiences Email

2012 2013

Posting on a social network

2014 2015

Text messaging

Mobile chat apps*

0

10

20

30

40

50

Base: U.S. online travellers (N-1,904) Note: *Mobile chat apps not asked in 2012 and 2013.

Source: Phocuswright’s US Traveler Technology Survey Sixth Edition

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bile-based requests into their workflows – whether through chat-based or structured services – have reported improvements in guest satisfaction scores.

Humans, bots and the rise of A.I One key concern for any company considering mobile messaging as a means of customer engagement is how to scale.

Just about everyone uses messaging, and messaging imparts a personal and fast – if not instant – response. What if customer uptake is to positive?

How well-prepared are hotels to handle an onslaught of new text messages every time a guest has a problem with WiFi or wants to check the pool hours?

One approach to scalable messaging is simply not to involve humans at all, but to make it seem like travellers are interacting with a human. This scenario is where A.I., or artificial intelligence comes in.

There are a number of startups in travel as well as other domains leveraging A.I. To automate routine as well as increasingly more complex tasks. For example, X.ai is a calendar scheduling assistant, while GoButler is an A.I. powered flight-booking app. Go Moment's Ivy leverages the IBM Watson cognitive computing platform to simulate interaction with hotel staff to support guest requests and solicit feedback.

Another approach is to use chat bots, or simple software that responds programmatically to select requests. Microsoft has recently introduced a hotel booking bot on Skype, while travel metasearch site Kayak has launched a search bot for Slack, the popular work-place communications platform. Assist is a commerce bot that is available across multiple platforms, including Facebook Messenger, Telegram, Kik, Slack and SMS. It offers local shopping, restaurant reservations and hotel bookings.

Designed to automate simple functions, bots may indeed offer more efficient scaling, but

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INDUSTRY TRENDS

they only work well when the response options are constrained. They can be effective at generating routine messages and responses to standard request types such as “What is the Wi-Fi password?” or “I need some more towels”.

But they are not designed to handle every variety and complexity of possible human requests and responses. More sophisticated bots give specific directions to users on how to respond to each query. See the example of Assist hotel booking in Figure 4.

But today's bots do not fully simulate live interaction with human beings, and even startups leveraging more sophisticated A.I acknowledge that computer errors in interpreting natural language and responding can make for an especially negative user experience. A critical part of the intelligence many startups are building is self-awareness: The system must know when to escalate a message to a live human. An April 2016 Bloomberg article revealed the extent to which many chat bot and A.I. startups still rely heavily on humans to check and edit messages before they get pushed out to users.

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As messaging's rapid rise continues, travellers will come to expect it, and hotels and hospitality companies that do not support customer service through it will fall behind The future of messaging Today, text messaging is most widely used by travellers and is naturally the first messaging channel that hotels are pursuing to engage with travellers. It is available on every phone, and virtually everyone uses it. The barriers to use are very low.

* From text to rich media But there are also clear limits.

Text messaging cannot provide structured data integration with hotel systems or any functionality for the end user (such as images, menus, etc).

The ideal medium for hotels, of course, would be in-app messaging. This would link the messaging thread to a customer profile and give the hotel complete control over the user experience. But travellers have to download the app first, and they also have to use it.

Amid increasingly crowded app ecosystems and growing app fatigue, that step is becoming only more difficult and expensive for app developers.

Third-party messaging apps such as Facebook Messenger have begun to introduce more functionality via their APIs to enable external developers to offer more rich capabilities. This includes pushing forms, graphics and interactive buttons for commerce as well as user authentication to link users to a customer account. This could become a compelling middle ground to help travel brands message with the hundreds of millions of users of third-party chat apps.

* From text to talk Smartphone users have be-

come aware of semi-intelligent assistant such as Siri or Google Now, meaning that voice commands and natural language processing is on the rise. Customer service via text or chat, while still relatively new, points to a future in which user interfaces and customer interaction with software systems are much more natural. Siri, Microsoft's Cortana and Amazon Encho all herald a future of less typing and more talking. Natural language processing is already widely used by several travel firms for , from travel planning to translation services among the chat-based travel planners.

Amazon already allows some ordering of services through Echo, including ridehailing service Uber. Travel sites like Kayak and Skyscan-

ner offer travel search via Alexa on Echo. Hotels are looking at in-room technology through which guests could change the room temperature, lighting, or close the window blinds, all through voice activation.

Opportunities Mobile messaging as a customer communication channel is still relatively new. But its rapid ascent as a default means of communication – especially among millennial travellers – suggests that it will soon become a preferred means of commercial communication as well. But while messaging may be instant, easy implementation and customer success are not. Each travel company must understand its customer engagement objectives as well as its service processes and systems, and consider how messaging can best serve both the customer and the brand. As messaging's rapid rise continues, travellers will come to expect it, and hotels and hospitality companies that do not support customer service through it will fall behind.

Source: Phocuswright

AUGUST 1-15, 2016

EVENTS TRACKER Date

Event

Venue

August 3 – 6, 2016

WOFEX

Manila, Philippines

August 4 – 5, 2016

Asia Sustainable Palm Oil Summit

Yogyakarta, Indonesia

August 4 – 7, 2016

Thailand Retail, Food & Hospitality Services – TRAFS

Bangkok

August 11-13, 2016

Food Hospitality World

Goa

September 21 - 23, 2016

Fi Asia

Jakarta

September 2016

Asia International Import Food Exposition

China

October 10-14, 2016

Foire Bernoise Du Vin

Switzerland

January 19-21, 2017

Food Hospitality World

Mumbai

February 7-10, 2017

SMAK

Lillestrøm (Norway)

February 14-17, 2017

OLEOTEC

Zaragoza (Spain)

March 19 - 22, 2017

Bibac Expo

Antwerp

June 2017

Fithep Mercosur Argentina

Buenos Aires

July 2017

M'Asia Foodpro

Kuala Lumpur

July 2017

Great Japan Beer Festival

Osaka

July 2017

Good Food & Wine Show

Perth

July 2017

Fiera Di U Vinu

Luri

July 2017

Bellavita Expo

London

August 2017

Abastur

Mexico

August 2017

East Food Indonesia Expo

Surabaya

August 2017

Expo Comida Latina

Los Angeles

August 2017

Hong Kong International Tea Fair

Hong Kong

September 11-15, 2017

DRINKTEC

Munich

September 19-21, 2017

Livestock Asia

Kuala Lumpur

September 19-22, 2017

INTERBEV

Chicago

October 17-20, 2017

VITEFF

Épernay (France)

October 20-24, 2017

HOST

Milan

November 28-30, 2017

Bake & Cake

Tel Aviv

Nov 29-Dec 2, 2017

Austro Agrar Tulln

Tulln (Austria)

January 2018

Anfas Hotel Equipment

Turkey

January 2018

Danubius Gastro

Slovakia

January 2018

Gast Expo

Slovenia

January 2018

HORECAVA

Netherlands

January 2018

India International Coffee Festival

India

January 2018

Millésime Bio

France

AUGUST 1-15, 2016

FOOD & HOSPITALITY WORLD

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TECH TALK

SIMPLIFYING TECH SOLUTIONS FOR HOTELS Bengaluru headquartered Dynasys is focused on providing cost effective and easy to operate software solutions for the hospitality sector – from in-room internet service to Hotel Management System and Point of Sale solution

By Sudipta Dev

E

stablished in 2008, Dynasys offers a range of products for the hospitality industry ranging from secure wired and wireless internet services to Point of Sale for restaurants.

Velmurugan E, CEO, Dynasys had a long tint in the hospitality industry before starting the company based on his experience of what hotel owners and operators need from their software solutions provider. “I have developed a product which combines many features of different software for the hospitality industry. It is a cost effective solution,” mentions Velmurugan E. “We have developed a product and client architecture. It is a stable product. My database is in Oracle and front-end is BB DotNET - to give more stability and auto backup and we designed inbuilt into it,” he adds.

There are three product offerings - internet service, Hotel Management System and Point of Sale. The company provides wired and wireless high speed internet access in rooms and public areas of hotels. The company is managing internet services in about 80 hotels across India. “With Royal Orchid Group we are doing almost 15 hotels, recently we have tied up with Sarovar Hotels also,” he informs.

The company also has an office in Jaipur where it is managing eight properties. “For her-

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itage hotels we have outdoor access points, internal cabling is not allowed and it spoils the aesthetic look also. We are providing internet services for two properties in ITC WelcomHeritage Group,” states Velmurugan E. Dynasys provides end-to-end internet solution for guests.

There is a dedicated staff who take care of the function and a software also. “We ensure efficiency and better service to clients. For example, if an international traveller arrives at midnight, he wants to use the internet and there is nobody to help

him at the hotel, our system works on zero configuration.

The guest can just open his laptop or smart phone and gets connected,” he states. Dynasys' access points act like a hub, providing connectivity to wireless computers. It also connects (or "bridges") wireless LAN to a wired LAN, thereby allowing seamless connectivity of wired and wireless internet access services.

The Hotel Management System can be managed in a single window. “You do not have to navigate many windows to do ma-

jority of the tasks. If you are in a front office, for example, in a single window you can do check-in, checkout, etc. The entire front office operations can be done in a single window,” states Velmurugan E. For the Point of Sale also, the entire software has been designed on a single page.

“Our idea is to simplify the systems so that hotel owners do not have to invest too much of time, effort and money to train personnel for manning it. Even the hotel owner can operate the software as it is very simple,” informs Velmurugan E. POS is for

restaurants (fine dining / quick service), bars, pubs, food courts, take away outlets, home delivery, etc. Dynamic POS is developed in client server architecture. It is designed for minimum keystrokes. it minimises the time taken in operations. “Yet, it provides advanced features like Happy Hour Management, specify modifiers, give instructions to the kitchen, apply discounts, split checks by category or item wise and multi-mode settlement,” he adds. In the near future he plans to simplify the entire CRS process.

AUGUST 1-15, 2016

TECH BYTES

FindMyStay promotes reverse bidding for hotel booking Platform connects customers to book hotels of their choice at the price they want with hotel partners who are looking to sell the inventory they foresee going unsold

H

otel booking, the fastest growing sphere of the online travel domain, has recently seen a huge spurt in the number of suppliers. The Indian Online Hotel Booking Market is estimated to reach US$ 1.8 billion by end of 2016 vs US$ 0.8 billion USD in 2014.

However, out of the 59 per cent internet audience who research online, only 29 per cent book online. Rest book offline because of better prices and ability to negotiate. In such a scenario, FindMyStay’s model of empowering customers to offer their price to the hotel through the reverse bidding process, is advantageous for both consumers and hotel owners. It is able to help customers save more money and hotels generate more revenue from distressed inventory in one go.

Rohit Khetrapal, co-founder, FindMyStay, commented, “On an average, 50 per cent of a hotel's inventory lies vacant.

By making customers bid their price for this inventory and getting hotels to accept it, we are clearly creating widespread disruption in our category. On an average, our customers end up saving 25 per cent more than when they opt for larger OTAs and last minute hotel booking apps.”

AUGUST 1-15, 2016

The company has raised funds in its Pre-Series A round led by the Indian Angel Network (IAN) and the round was led

by Rishi Parti and Yogesh Bansal. The investment further validates the disruption that FindMyStay’s differentiated approach is creating in the online travel space. It helps customers to book hotels of their choice at the price they want to pay by connecting them in real-time with hotel partners who are looking to sell the inventory they foresee going unsold. The company plans to leverage the raised

capital towards product development, brand building and also enhancing its tech backbone. FindMyStay also aims to double its hotel partnerships and increase coverage of cities in its next phase of growth.

Currently, FindMyStay has more than 2000 hotels on its platform across 35 plus Indian cities. Its target is to double the count within the next 18-24 months.

Some of the key partners include the Lalit Group, The Park, Pride Group, Ginger Hotels, OYO, etc, to name a few.

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SUSTAINABILITY

ZEROING IN ON ENERGY CONSERVATION UNWTO and partners launch an e-toolkit to help hotels reach zero-energy consumption

T

HE NEARLYZERO Energy Hotels (neZEH) etoolkit, which is available online at: www.nezeh.eu assesses the energy performance of hotels and proposes measures to improve efficiency and increase the use of renewable energy sources towards nearly-zero consumption.

The toolkit is the outcome of a three-year long project funded by the European Union.

The neZEH e-toolkit evaluates the energy performance of hotels through a questionnaire and identifies options for energy efficiency, including efficient use of nonrenewable sources, while raising awareness on the topic through inspiring examples.

The project aims to support hotels in Europe to comply with nearly-Zero Energy Buildings (nZEB) regulations, which all EU Member States are required to meet by 2020.

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An nZEB-level building must demonstrate high levels of energy performance. The nearly-zero, or very low, amount of energy required should be generated to a very significant extent by renewable energy sources, including those produced onsite or nearby.

As stated by UNWTO Secretary-General Taleb Rifai, “This unprecedented initiative shows not only the concerns, but also the high level of commitment, of the tourism sector in addressing one of the worldwide preoccupations: climate change”.

zero energy level performance. Preceding the launch of the e-toolkit, the policy implications of a zero-energy tourism sector in Europe were debated at the European Parliament on March 17, 2016. The event, addressed at regional, national and European policy makers, stressed the need to reduce legislative barriers and introduce supporting measures to promote zero energy growth and

ensure the sustainability and competitiveness of tourism in the EU. The neZEH project is cofunded by the European Commission in the framework of the Intelligent Energy Europe Programme. It aims to accelerate the rate of large-scale renovations of hotels into nearly-Zero Energy Buildings (nZEB) by providing technical advice to hoteliers and

WHY BECOME A neZEH Becoming a neZEH will lead to great benefits for your business,you will:

Leading by example

■ Reduce your hotel’s energy operational & maintenance costs

Sixteen hotels across seven European countries (Croatia, France, Greece, Italy, Romania, Spain and Sweden) participated in the project as pilot European neZEH Hotels. These are to become inspiring examples to the European hotel industry of how to implement best practices to achieve nearly

■ Win a competitive advantage and unique positioning in a highly competitive market ■ Access a whole new "sustainability" market segment of individuals and companies ■ Improve your image and service among guests ■ Gain safety of your energy supplies ■ Meet your environmental and Social Responsibility targets ■ Increase living comfort, as an added-value for your hotel’s guests.

demonstrating flagship nZEB projects in the European hospitality sector.

The neZEH partnership includes ten partners across seven European countries: the Technical University of Crete-Renewable and Sustainable Energy Systems Lab (Greece), the coordinating partner for the project, along with the World Tourism Organisation (UNWTO), the Network of European Region for a Sustainable and Competitive Tourism (NECSTouR), Sustainable Innovation (Sweden), Creara Consultores S.L. (Spain), the Energy Institute Hrvoje Po ar (Croatia), the Istituto Superiore sui Sistemi Territoriali per l’Innovazione (Italy), the Agency of Brasov for Energy Management and Environment Protection (Romania), the Federation of European Heating and Air-conditioning Associations (Netherlands), and ENERGIES 2050 (France).

AUGUST 1-15, 2016

MOVEMENTS Novotel Hyderabad Airport Novotel Hyderabad Airport has appointed RAVI KHUBCHANDANI as the hotel’s new general manager. In his new role, Khubchandani will focus on enhancing overall

existing offerings at the property. He is known for his sea food and European cuisine and his signature dish is “The Grilled Salmon”, which is now served at Marriott’s M Café and Alto Vino.

After completing a craft course in food production by the Government of India in 2002, Chef

assistant manager of Crowne Plaza Gurgaon. With over 15 years of experience in hospitality industry, Banerjee has performed diverse roles in different hotels in IHG Group, Carlson Group, ITC, Jaypee Hotels etc.

The Claridges Hotel Group The Claridges Hotel Group has appointed their new group president, ASGHAR ALI. Under this role, Ali will leverage and enhance the ongoing and future work of the company. Ali has over three decades of

Ravi Khubchandani

Chef Mahesh Padala

guest experience at Novotel Hyderabad Airport, bringing growth in revenues, and developing the team to manage the hotel operations. An AccorHotels veteran with over a decade of experience in the industry, Khubchandani started his career with AccorHotels in 2003 in Wellington, New Zealand.

Over the course of his career with AccorHotels in New Zealand, he worked across various verticals and locations, including MICE, corporate, boutique and airport hotels. His tenure with AccorHotels in India began in 2011 as the hotel manager for ibis Pune and in 2012 he was appointed as the general manager of ibis Gurgaon. He was also part of AccorHotels' International Hospitality Management Program (IHMP), run by Academie Accor–Singapore.

Padala started his career in 2003 at Taj Residency in Vishakhapatnam. He later moved on to The Hyderabad Marriott Hotel and Convention Center and Courtyard by Marriott, Hyderabad, in 2009 as a line cook and moved on to become the youngest and the first Indian chef to win the Marriott Global Chef of the Year in 2010. He later played a key role in setting up Momo Café in Courtyard Marriott, Hyderabad.

His role was further enhanced when he moved to the Jaipur Marriott in Jaipur to be the property’s Chef de Cuisine, where he also got an opportunity to be the acting executive chef.

Crowne Plaza Kochi SHUVENDU BANERJEE has been appointed as the general manager, Crowne Plaza Kochi.

He was previously executive

Asghar Ali

management experience in industrial sectors. Ali’s career began with the Thapar Group in 1980, he worked his way through Eicher International, Ashok Leyland, and finally, as president, external affairs at Punj Lloyd Group. He has experience in strategic government relations, public affairs, business development, exports, international collaborations and green field projects.

Bengaluru Marriott Hotel, Whitefield

Mövenpick Resort & Spa Jimbaran Bali

CHEF MAHESH PADALA was recently appointed as the executive chef at Bengaluru Marriott Hotel, Whitefield. Under this role, he will be responsible to take the property’s food legacy forward and add his signature cooking style of authenticity to the F&B outlets. Chef Padala, with over 10 years of experience, will amplify the

HORST WALTHER-JONES has been appointed the general manager of the Mövenpick Resort & Spa Jimbaran Bali. Walther-Jones hails from Germany where he began his career in hospitality as an apprentice and commis de cuisine before becoming executive chef and director of food and beverage at Hyatt Cancun

AUGUST 1-15, 2016

Shuvendu Banerjee

Westin Pune Koregaon Park Westin Pune Koregaon Park recently appointed CAROLINE ALEXANDER as the director of sales and marketing. With over 14 years of experience, Alexander started her career with ITC Hotels as a management trainee, sales and marketing in 2002. After that she went on to work with IHHR Hospitality and Courtyard Marriott Pune City Centre as the director of sales. She also worked as a multi-property director of sales and marketing at Kochi Marriott Hotels.

Alexander's last assignment was at Atmantan Wellness Resort as director of sales and marketing. She has also worked across var-

Caribe Villas & Resort in Mexico and later at the Hyatt Regency in Macau – China.

His first management role was at Jumeirah Beach Hotel in Dubai where he became executive assistant manager and Jumeirah Group co-ordinator for food and beverage, before taking on the role of general manager in March 2004 at Jumeirah Bab Al Shams Desert Resort and Spa, also in Dubai. After five more years with Jumeirah, Walther-Jones joined Mövenpick Hotels & Resorts in 2009 as the general manager of the Mövenpick Hotel Al Nawras in Saudi Arabia. He stayed with the group, working in the Middle East for a further five years at the Mövenpick Hotel Jumeirah Beach Residences before joining the current role.

The Whitsundays’ Daydream Island Resort and Spa The Whitsundays’ Daydream Island Resort and Spa has made executive appointments.

DAWSON TANG, previously vice president, has become the general manager of Daydream

ious projects including hotel pre-opening and launch, revenue management, strategic planning, digital and social network marketing, performance improvement, change management among others.

Island, overseeing the operations, finance, human resources and sales and marketing functions. WARREN MCCORRISTON, previously resort manager of Daydream Island, has returned as operations director and will oversee the day-to-day management of resort operations.

Wyndham Tamansari Jivva Resort Bali AGUS SUANANDA has been appointed as general manager of Wyndham Tamansari Jivva Resort Bali. Under this role, Suananda will drive the resort’s pre-opening efforts, which includes establishing brand standards, streamlining the opening and integration process, and managing the daily operations of the resort. Suananda has over 10 years of hospitality experience. He was previously the general manager at Centara Taum Seminyak Resort in Bali. Prior to that, he was the general manager of several hotels in Bali including Bloo Lagoon Sustainable Village, Five Elements Puri Ahimsa Ubud, and Waka Nusa Resort in Lembongan Island.

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weekend

Scene and heard

With Marcellus Baptista

Opening act

Lesle Lewis and band at the new Tap

Spreading its wings TAP RESTOBAR spread its wings with the launch of a sprawling 14,000 sq ft outlet in Times Square at Marol Metro. The official grand opening also saw the grand opening of the Karaoke World Championship India.

Hosts Shriya Tamang of Tap and karaoke presenter and master of ceremonies Savio D’Sa were there along with guests like Lesle Lewis, Vikas Bhalla, Jimmy Felix and Sumeet Sachdeva who performed along with the karaoke singers. Meanwhile, Sandip Soparrkar dazzled with his dance moves along with other dancers. Seen on opening night were Manoj Muntashir, Alesia Raut, Dalip Tahil, Dilzan Wadia, Kavitta Verma, Bharat and Dorris Godambe. And the musical medley continued after a few days with celebrated musician Lesle Lewis performing along with his band. Yes, the ‘Bollywood Badshah’ concert was highly appreciated.

WHAT YOU witnessed was a musical start at the opening of the new Rainforest restobar at High Street Phoenix. Manasi Scott entertained the packed house with renditions of a few tracks from her upcoming music album and also other popular songs. Thrilled to be there were the likes of Kim Sharma, Amit Sadh, Zaheer Khan, Mandira Bedi, Madhoo Shah, Kushal Punjabi, Nisha Harale and Aparna Badlani among others. Rainforest at Phoenix Marketcity in Mumbai and Pune, R City mall in Ghatkopar and CBD Belapur is noted for an array of Indian, Italian and Chinese cuisine and this was very much present in its new outlet. They say that here you can enjoy a fine-dining experience or a casual night

Manasi Scott at the opening of Rainforest

Avantika and Imran Khan at the opening of Fun Republic Social

Snazzy Social The Social success story continued with the opening of Fun Republic Social, the 12th Social nationwide. Stepping into this outlet in Andheri, one caught the tongue-in-cheek take on tinsel town with an over-the-top Hindi soap opera set inspired by its proximity to TV and movie studios.

Patterned floral fabric wallpaper, mirrors on the ceiling, curtained stages, stained glass booth dividers, antiquemarket inspired furniture, faux baroque and plastic flower pots were part of the décor. Host Riyaaz Amlani warmly welcomed the many guests while his wife Kiran mesmerised the crowd with her repertoire of songs sung with power and passion. Doing the rounds on opening night were comfort café fare with a twist and cocktails with names like Mick Jaggery, Blueberry Julep, Thai Maalish, Chatkara, Moonshine, Shimla Mirch Martini, Tadi Colada, Bob’s Bong and Long & Strong Punch.

European touch

Ekta Kapoor and friends at the opening of Mirabella Bar & Kitchen

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The cheerful look of Mirabella Bar & Kitchen, the quaint Europeanstyle cafe in Andheri, enraptured the guests on its launch day. Hosts Swaraaj Kapoor, Suved Lohia and Dharmesh Karmokar were there from afternoon to night on opening day. The new-age affordable yet evolved culinary experience was appreciated among guests who enjoyed the various drinks and fantastic food that included pizzas and fish fry. Sohail Khan, Sushant Singh Rajput, Rajkumar Rao, Abhishek Kapoor, Ekta Kapoor, Siddhant Kapoor, Rajeev Khandelwal, Sudhir Mishra, Arjan Bajwa, Manasi Scott, Mugdha Godse, Dino Morea, Neetu Chandra, Rashmi Nigam, Shibani Kashyap, Niharika Bhasin Khan, Pooja Gaurr, Krystle D’Souza, Simran Kaur Mundi, Sonali Sehgal, Karishma Sakrani, Candice Pinto, Shamita Singha, Kubra Sait and Rhea Chakraborty were among the many guests.

AUGUST 1-15, 2016

weekend

E V E N T S

PROMOTING ART Smaaash at Inorbit Mall Hyderabad recently hosted the celebrity artist team of WingDing comprising of Parth Samthaan, Kenny Sebastian, Mohit Gaur along with DJ Lil-B at Mighty Small

CULINARY ENLIGHTENMENT Kim Kum Pyoung, director/counsellor, Korean Cultural Centre, The Embassy of the Republic of Korea, India at the inauguration of The Korean Culinary Camp at Banarsidas Chandiwala Institute of Hotel Management and Catering Technology, Kalkaji, New Delhi

A FLEA MARKET Renaissance Mumbai Convention Centre Hotel recently hosted the fifth edition of their Global Day of Discovery Fair 2016

PATH TO WELLNESS Umang Narula, chairman and managing director, India Tourism Development Corporation (ITDC), at the recent Yoga Day celebration at The Ashok, New Delhi

RELISHING TEA Bharat Desai, CEO, Wagh Bakri Tea Group (left), and Parag Desai executive director, at the recent launch of Wagh Bakri Tea Lounge on Mumbai's Juhu – Tara Road

REWARDING EXCELLENCE Puneet Baijal, general manager, Hyatt Regency Chandigarh, accepting ‘The most preferred emerging hotel of the year’ award by National Awards for Excellence in Travel & Tourism at a ceremony held at Taj Lands’ End, Mumbai

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E V E N T S

A NEW TASTE Entrepreneur Swaraaj Kapoor (left) and actor Ravi Behl at the launch of Mirabella Bar & Kitchen in Mumbai

SERVING THE SOCIETY Hotel Sahara Star, in association with Mahatma Gandhi Seva Mandir, recently organised a blood donation drive at Oyster – the banquet hall

GROOMING PROFESSIONALS Ecole Hoteliere at Lavasa (LEH) recently partnered with School of Social Work, Rutgers University to deliver Certificate Programme in Training Skills

SERVING TRAVELLERS Song Hoi-see, founder and CEO, Plaza Premium Group (fifth from left) receiving the “World’s Best Independent Airport Lounge” for Plaza Premium Lounge from Edward Plaisted, CEO, Skytrax (middle), at its 2016 World Airline Awards in Hong Kong

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TRANSFORMING LIFESTYLE L-R: Vineet Verma, ED, BHSL; Amar Mysore, VP, BCV Developers; Pilla Munishamappa, MLA; M R Jaishankar, CMD, Brigade Group; R V Deshpande, Minister of Industries & Tourism, GoK; D M Purnesh, MD, Classic Group; Ratan Lath, MD, Valmark at the launch of ‘Signature Club Resort’ at Brigade Orchards in Bengaluru

WILD DINING EXPERIENCE L-R: Anshul Agrawal, Yash Jaiswal and Rohan Abbott, founders and directors, Rainforest, at the launch of Rainforest Resto at High Street Phoenix, Lower Parel in Mumbai

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