Food and Hopsitality World (Vol.4, No.24) September 1-15, 2016

EDITOR’S NOTE

FHW's Goan flavour

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he hospitality sector in Goa has its own set of rules and the dynamics of business within the industry is peculiar to its region. It would not be wrong to say that there was a time when Goa would sell on an auto mode. It was a market that was heavily dependent on international business, with the domestic inflow viewed as a bonus. However, with the thinning out of the charter business and in turn the international inflow, steady business from the domestic sector is now getting all the respect it deserves. Hospitality professionals are taking the power of the domestic traveller rather seriously. This fact was further emphasised at the GM's round table at the recently held Food Hospitality World's (FHW) 29th exhibition, in Goa. Ten GMs from leading hospitality brands in Goa spoke about their business strategies at the Hospitality Think Tank, which is one of the highlights of India's leading hospitality trade show, FHW. The show also witnessed an interesting panel discussion on Goa as a wedding destination, the details of which are within this issue.

FHW has surely evolved over time and its recently concluded 29th edition once again lived up to its promise of offering its delegates and the

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SEPTEMBER 1-15, 2016

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“With the thinning out of the charter business and in turn the international inflow,steady business from the domestic sector is nowgetting all the respect it deserves”

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industry three days of serious networking and some action packed events constantly being held on the floor.

The B2B exhibition has also provided a platform for hospitality aspirants and professionals to display their skills and leading the way is the Goa Culinary Challenge, which was established successfully at the show. This time the Culinary Forum of Goa actively participated to highlight the talent that rests in the tiny state of India. Following this trend, it was the turn of the housekeepers fraternity to make their mark. Indian Professional Housekeepers Association (IPHA), partnered with FHW to set up two first of its kind competitions - the flower display competition and the towel art competition, which were launched at FHW Goa 2016. These competitions received an encouraging response from housekeepers across all levels. The Mixology Championship, the Hospitality Purchasing Managers’ Forum also brought to the fore exciting aspects of the hospitality sector. The benchmark has been raised and there is definitely more in store at FHW January 2017 event.

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.

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CONTENTS FHW 2016 GOA PHOTO GALLERY

Vol 4 No 24, SEPTEMBER 1-15, 2016

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

(38-65)

CEO (Global Fairs & Media Pvt Ltd) Sonia Chawla

INNOVATIVE

DESIGN National Art Director Bivash Barua

SHOWCASE IN GOA

Assistant Art Director Pravin Temble 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

The 29th edition of FHWheld in Goa,witnessed great participation from the industry.The three dayevent featured various competitions like chocolate display,food carvings,mixologyand its first ever towel origami and flower displayalong with some interactive discussions on the hospitalitysector in Goa (18-37)

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NATIONAL FOOD & BEVERAGE SALES Sujoy Gomes

SHOWCASE OF CULINARY SKILLS AT SICA EVENT

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MARKETING Darshana Chauhan

P 13: PRODUCT TRACKER

PRODUCTION General Manager B R Tipnis

P 67: MOVEMENTS

Design Hotel Chennai

T&S Brass Anantara Peace Haven Tangalle

Scene and heard

TENTH ANNIVERSARY IN TYROL GLOBAL WELLNESS SUMMIT'S 10TH ANNIVERSARY CONFERENCE TO CONVENE IN THE CRADLE OF WELLNESS TOURISM IN AUSTRIA

MAHARASHTRA ATTRACTS MAXIMUM INVESTMENTS IN HOSPITALITY & TOURISM SECTOR

P 12: NEW KIDS ON THE BLOCK

P 77: WEEKEND

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INTERIORS & DESIGN LIFE

INTERNATIONAL FOOD & HOSPITALITY SALES Dhananjay Makharia

Manager Bhadresh Valia

SPA & WELLNESS

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DESIGNED FOR OLYMPIANS FROM THE MOMENT YOU STEP INSIDE, OMEGA HOUSE IN RIO IS DESIGNED TO TAKE YOU ON A JOURNEY. FROM OPULENT MEDITERRANEAN SHORELINES TO THE BRAND’S ICONIC PAST

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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.

THE NEW BENCHMARK CORNELL STUDY OUTLINES IMPROVED HOTEL SUSTAINABILITY BENCHMARKS

MARKETS

Shack owners of Goa want state government to issue permanent licences Steena Joy Panaji THE SHACKS ON the beaches of Goa have long been popular hotspots for tourists thronging the beach destination. However, every year (now three years) the shack owners have to go through a nerve racking and cut throat experience – that of allotment of temporary licences issued by the state government.

Speaking exclusively to Food & Hospitality World, Cruz Cordozo, president, Shack Owners Welfare Society of Goa (SOWS Goa) said, “The temporary licences are issued by a draw of lots, like a lottery.

Those who get it are lucky.

Shacks are a unique aspect of Goa, but big hotels and beach resorts see us as a threat to their business.”

There are nearly 360 shacks scattered over the numerous beaches of the state. SOWS Goa has around 325 members.

The three-year beach shack policy 2013-16 for erection of temporary shacks ended on May 31, 2016 and no new policy is in sight so far. The policy introduced by the Government of Goa had replaced the earlier one-year licences with threeyear licences. However, though the licence is valid for three years, the temporary structures are allowed only from September 1 to May 31 every year. Whether the government

will continue with the same policy or come out with a fresh one is anyone’s guess.

Cordozo and his members want the government to issue them permanent licences of at

least 10 years. “Every time we have to wait and see if we get the licence. If the allotment process is delayed like it has this year, we cannot put up our structures in time for the

tourist season which begins in October. We are only asking the government to give us permanent licences and not permanent structures,” he informed.

SOWS Goa is a registered body, but it is the first time the government invited it for a meeting recently. “We have made several representations to the government about the licences, but it does not appear to be serious about resolving the issue,” revealed Cordozo.

Permanent licences will benefit the shack owners immensely. “It will help us get loans from banks for renovating or refurbishing our shacks.

With temporary licences this is not possible,” pointed out Cordozo.

Showcase of culinary skills at SICA event FHW Staff Mumbai THE SOUTH INDIA Culinary Association (SICA) is organising its 4th edition of SICA Culinary Competition and Exhibition 2016 from September 15 to 17, 2016 at the Chennai Trade Centre, Chennai, on the sidelines of the regional edition of AAHAR International Food Fair 2016, Chennai. This event is supported by India Trade Promotion Organisation (ITPO) and Tamil Nadu Trade Promotion Organisation (TNTPO).

This three-day event will be attended by top chefs from India and overseas. The jury panels for the various events of the

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competition also comprises industry experts from India and abroad. It is an effective platform for young chefs and aspiring culinary professionals to improve their culinary abilities and take their careers to the next level.

Along with showcasing of skills, the event also includes several seminars, live demonstrations and presentations, facilitated by top chefs which would offer participants invaluable insights and learning.

To kick off the main competition and exhibition, SICA conducted a three-day workshop on Pastry & Hot Plate Presentation, recently, to help budding chefs perfect the art. The work-

shop was led by the renowned Chef Dimuthu Kumarasinghe of Sri Lanka and his team member Chef Thushanga Nirmal.

The primary objective of the SICA Culinary Competition and Exhibition 2016 is to estab-

lish a professional platform where culinary professionals in the sub-continent region can display their individual and collective skills, creative talent, learn and share best practices, partner and network in a collaborative environment.

SICA is a fraternity of culinary professionals representing the finest hotels, restaurants and culinary institutions in South India. SICA was founded in August 1998 in Chennai by chefs from reputed hotels. It is an independent, apolitical, voluntary and nonprofitable body of culinary professionals from varied backgrounds and specialties. SICA is a proud member of IFCA and World Association of Chefs Societies (WACS). SICA has organised numerous events in the past with wide scale participation to drive all round awareness and excellence in the culinary profession.

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Maharashtra attracts maximum investments in hospitality & tourism sector: ASSOCHAM FHW Staff Mumbai

coming decades. However, it is imperative for governments both at the state and central lev-

WITH NEARLY 17 per cent share, Maharashtra has emerged as the top state in terms of attracting investments in the hospitality and tourism industry across India, indicated a study by apex industry body ASSOCHAM. “Maharashtra has attracted investments worth over INR 15,500 crore of the total outstanding investments worth over INR 93,400 crore attracted by the hotels and tourism industry in India as of June 2016,” noted the study titled ‘Domestic Tourism: Tap the treasure,’ conducted by ASSOCHAM. “Gujarat (14.5 per cent), Karnataka (12 per cent approx.), Tamil Nadu (10 per cent approx.) and West Bengal (nine per cent approx) also figure among top five states in this regard,” highlighted the study prepared by the ASSOCHAM Economic Research Bureau (AERB).

Though more emphasis is being laid upon luring foreign tourists in India, the share of domestic tourists travelling within India has increased from 95.5 per cent in 1991 to over 98 per cent in 2015, while share of foreign tourists has decreased from 4.5 per cent to 1.6 per cent during this period, noted the study.

The number of domestic tourists has increased from about 67 million in 1991 to 1,432 million in 2015, whereas the number of foreign tourists visiting India has increased from about three million to 23 million during the same period.

According to the ASSOCHAM study, the number of domestic tourist visits in India can increase from over 143 crore in 2015 to over 227 crore by 2020.

“Given the growth of India’s economy, expansion of middle classes and ongoing westernisation of their lifestyles, the relative importance of domestic tourism can only be expected to increase exponentially over the

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els to give more priority and a more integral, central role to domestic tourism in the overall

tourism development across India. More so as domestic tourism provides much needed

employment to thousands of small-scale entrepreneurs and low scale workers.

BAKERY FOCUS

A MARKETING INITIATIVE

REALCHOCOLATE – REALDELIGHT From the beauty of the Belcolade chocolate for the perfect chocolate mousse to specially crafted non-dairy topping Ambiante, there is a lot that Puratos offers in the upcoming festive season

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“ ll you need is love.

But a little chocolate now and then doesn’t hurt,” Charles M Schulz clearly said, but the maker of the popular ‘Peanuts’ comic strip was not really aware of the bliss that is wrapped in a Puratos’ Belcolade bag.

These Belcolade-Belgian chocolates, available in dark, milk and white, all come with their own flavour profiles and viscosity to truly capture the consumer’s mind in all patisserie application. The strong earthy notes of the Belcolade Noir C 501 appeals to all categories of chocolate lovers. Tapping on the pure chocolate flavour that appeals to the consumer’s taste buds, this chocolate is, perhaps, the closest thing to heaven in packet. Its sugar-free cousin, the Belcolade Noir Sf C501 Malt/J, is perfect for those creations that require the bitter-sweet chocolate flavour to be strong. At the other end is the Belcolade BLANC Selection X605/G in white and LAIT selection O3X5/G in milk range. What is, perhaps, the best avatar to experience the beauty of Belcolade chocolate is undoubtedly in the chocolate mousse. The sheer light creaminess of the chocolate exhibits the fantastic flavour tones in all its glory.

The mousse melts in the mouth while seducing your tongue with the whole range of flavour profiles, tantalising the taste buds for barely a second while melting into a nothingness, leaving just a memory, until the next mouthful takes its place.

What better way to showcase the beauty of the mousse than to try Puratos Ambiante – a nondairy topping specially crafted to

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last those many hours between preparation and consumption, to shine through the various stages and appear just as fresh and beautifully glowing. This extremely stable topping - Ambiante which has been recently launched in West and South India--is the perfect accompaniment to the robustness of chocolate, to make a truly light mousse stand the test of time, to retain its wonderful shape and sparkling finish and taste simply

divine. With the upcoming festival season India looks to making that connection with the divine.

Creating offerings that are beautiful and creative can be quite a task, one that is helped by using products that are hassle free, reliable and dependable, time and time again.

Storable at room temperature up to 20°C with a shelf life of nine months, Ambiante topping is available in easy to use and in one litre packs. Ambiante is lac-

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BAKERY FOCUS

A MARKETING INITIATIVE

tose–free, diary free and protein–free topping, and ticks all the health boxes. It needs to be kept for 12 hours in the fridge before whipping to show your creativity. As more and more consumers are becoming careful about their food choices, moving away from traditional milk and lactose rich sweets, having an Ambiante in your arsenal of offerings makes so much sense.

It is an option that by its very nature appeals across food choices and festivals, and is perhaps the best go-to-option for decoration.

While Indian festivals are known for their show and pageantry, creating beautiful desserts that capture the true essence of the festival is quite a challenge. It then stands to reason that customers use only the best products available to create magic that is truly their own.

To create these sparkling beauties, all one needs is the magic of Puratos and finally and most importantly, the magic that lies in the hands of their creators.

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'HOTELBUSINESSES ARE GOING THROUGH AFUNDAMENTALSHIFTIN THEIR CHANNELS OFDOING BUSINESS' Alok Mittal, the former India head of venture capital firm Canaan Partners, now spearheads Indifi Technologies, a Gurgaon based platform for small businesses to gain greater access to debt financing. Recently, Indifi partnered with Travel Boutique Online (TBO) to provide working capital finance to travel agents who book tickets through the portal. Here, Mittal talks about how hotel companies can manage their working capital requirements using a judicious mix of channels.

By Steena Joy Cash gets trapped in working capital, restricting a company’s ability to grow.

So instead of being able to invest in growth, companies have had to invest in working capital. Your comments.

Working capital is an essential ingredient for growth.

Most SME promoters invest their own equity to start a business, and that takes them to a basic stage of viability. Many of these promoters then find themselves strapped for incremental working capital to grow the business. Platforms like Indifi serve to provide such working capital and assist in growth of SMEs. Do you agree with the mantra that good working capital levels come at the cost of EBITDA? That is not necessarily true. Good working capital management should boost the EBITDA levels of the company. First, efficient use of working capital should power the growth of the company, thereby causing an absolute increase in the amount of profits the company can make. Second, certainly at the operating profit level, the cost of working capital does not show up - in that sense

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EBITDA represents the pure operating performance of the business. The impact of working capital financing may be visible in the net profit numbers - however, appropriate use of working capital where the returns from the business far exceed the cost of working capital, should lead to an increase in net profits as well.

How can hotel companies achieve good working capital management?

Hotel businesses are going through a fundamental shift in their channels of doing business. Apart from the conventional sources of business from corporates and retail customers, some routed through agents, the avenues to generate business have multiplied. From increasing presence of online travel agencies, to the hotel's own proprietary channels like their website and mobile apps, the change in channel mix translates into change in working capital management.

Hotel owners must respond to this change through a judicious selection of the mix and corresponding working capital demands. Further, as information asymmetry in the hotel business reduces on account of consumer reviews

Given that most of the costs in a hotel are fixed costs, increase in occupancy rates can have a disproportionate increase in profitability Alok Mittal

and other such mechanisms, hotels must focus on upgrading their amenities, in order to stay competitive and increase their occupancy rates.

Given that most of the costs in a hotel are fixed costs, increase in occupancy rates can have a disproportionate increase in profitability.

Considering the recent growth in food retail startups, what is your advice to them for maintaining a good working capital balance?

Food retail businesses must largely be able to manage their working capital at a

negative level in steady state.

This means that while customers pay in cash, there is possibility of getting credit from suppliers. Hence working capital investments might not be the biggest challenge in businesses like restaurants. On the other hand, opportunities to expand the business brings in financing challenges for such businesses. Platforms like Indifi support restaurants in enabling this growth.

How can the government/banks/NBFIs help the hospitality and tourism sectors service

their working capital requirements?

While there have been several schemes of the government to assist financing in small businesses, the transmission of those policies has been relatively limited. This is largely on account of the challenges in accessing and assessing small businesses from a credit standpoint.

Platforms like Indifi are focused to building channels and data around small businesses - such infrastructure can help banks and NBFCs address the opportunity in MSME working capital financing.

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Wok Express promotes branded Chinese fast food Sudipta Dev Mumbai LAUNCHED about a year ago, Wok Express is doing something unique in Mumbai's restaurant scenario – it is promoting branded Chinese fast food concept which has so far been an unexplored space. The company has opened seven outlets with plans to expand to 2025 outlets in the city by the end of the financial year. “We felt that branded Chinese fast food is not available to the consumers. There are fast food options for pizza, burgers, etc, but not Chinese food,” said Aayush Agrawal, director, Wok Express, pointing out that it is an inter-

esting space because there is no competition currently, even globally there are not many players in the market. “Competition is always good but at the end of it, a lot depends on the execution of the concept. I hope competitors come in as the industry for Chinese fast food will grow,” mentioned Agrawal.

The food is customisable and there is something new on the menu every three months.

“The wok is the pan in which the food is cooked – it is a four step process – selection of base (rice / noodle), sauce, vegetable / meat, and finally choosing the topping. Almost 65-70 per cent of our sales comes from this.

We have also launched dim-

Aayush Agrawal

sums and sushi, which we are doing at an affordable price.

There is a centralised (base) kitchen to maintain consistency. At the outlets there is no cooking, it is primarily assembly,” stated Agrawal. All the outlets are company owned and company operated. Wok

concept has originally been takeaway with limited dining, but the company has focus on dine-in business as well. Wok Express has seating for 40-45 people at every outlet.

Currently the outlets are in residential areas (Pali Naka and Lokhandwala) and corpo-

rate hub (BKC). “Our sales are mixed between corporates, families and college going students / teenagers. The new outlets in Mumbai would include high street, malls, and maybe corporate centres. Next year we will expand to other cities,” stated Agrawal.

NEW KIDS ON THE BLOCK

The Irish House

Design Hotel Chennai

THE IRISH HOUSE has opened in Thane, Maharashtra. After successful business in Mumbai, Pune, Kolkata and Bengaluru with its variety of domestic and international beers paired with signature Brit & Irish food, The Irish House has opened on Level 1 of Thane's Viviana Mall, which marks its 12th outlet in the country.

Nestled inside the 17-acre Phoenix Market City, Design Hotel Chennai has recently opened. The 26-room boutique hotel is the newest offering by JÜSTA, CHENNAI. The interiors aim to connect past and present international design movements to the local traditions of South India. Designed on the styles of four distinct contemporary art, each floor at Design Hotel is an infusion of traditional South Indian art and architecture, namely Ati, Maya, Rooh and Nunya; and has been designed by interior designer Pronit Nath. Guests have direct access to all the outlets in the mall from the hotel itself. The hotel is located 15 minutes away from the airport and 10 minutes from the Chennai Trade Centre.

Genuine Broaster Chicken YELLOW TIE HOSPITALITY, an India-based F&B franchise management company, has brought Genuine Broaster Chicken (GBC) to India with Celebrity Chef Harpal Singh Sokhi as the brand ambassador and chef on board for GBC in the country. GBC has been opened in Andheri’s up market neighbourhood of Versova. The interior of the restaurant features old school neighbourhood American diner with rustic vintage furniture, mosaic mirror walls along with a white and brick wall finish, ornamental windows and American upholstery. The food menu includes fast food and dine-in offerings like classics of Genuine Broaster Chicken alongside a specially curated exclusive menu by Chef Sokhi. The idea was to innovate the American product to give it a personalised Indian touch that caters to the Indian palate, whilst retaining the American look and feel of Genuine Broaster Chicken.

Kaboom F&B outlet KABOOM has been recently launched in Kamala Mills, Lower Parel, Mumbai. Inspired by the food truck revolution, the restaurant will feature a premium live kitchen surrounded by a street café. The restaurant's design philosophy revolves around sustainable material management. The space, reminiscent of a shipping container, features up cycled furniture and design elements. Pedestal fans take the shape of tables, oil cans double up as trash bins and an antique sewing machine serves as an ordering desk.

Additionally, natural cutlery made from environmentfriendly material is used instead of Styrofoam and plastic.

The restaurant features different mascots throughout the week, offering a different cuisine each day.

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PRODUCT TRACKER

T&S Brass

Bonita

T&S BRASS’ innovative line of pre-rinse units offers hundreds of configurations to choose from, featuring versatility, efficiency and performance. Multiple available spray valves ensure ideal performance in any application.

The industry-leading EB-0107 (5.89 lpm) is great for heavy use, while the water-conserving EB0107-C (2.5 lpm) is ideal for light rinsing duties. Several other model options combine effective performance with efficient water use. Accessories make using a prerinse unit even easier. A swivel fits between the spray handle and hose of a pre-rinse unit to allow full 360 degree rotation, eliminating stress for both the device and the operator. It is available as a separate component for retrofit installations or factory installed on select T&S pre-rinse units and spray assemblies. An accessory tee allows soap dispensers to be installed in pre-rinse units without cutting into the riser, which voids the warranty.

BONITA has launched Rail Mate Balcony Dryer, a sleek dryer that can be mounted on a railing or a vertical wall surface. The product features a strong steel tubular construction. It has foldable arms for easy storage and adjustable arms. With a 10-feet drying space, it is spacious enough for laundry, but takes up minimal space. The dryer offers a load capacity of 10 kg and is priced at `995.

Cremica CREMICA has introduced a range of salad dressings. The range comes in three flavours: Russian Salad Dressing, The Italian Salad Dressing, and The Caesar Salad Dressing. All the sauces are priced at `98 for 350 grams.

Maharaja Whiteline Locks MAHARAJA WHITELINE LOCKS has launched a new range of mixer grinders. The range has been developed inhouse by the R&D departments of Groupe SEB India and it includes two mixer grinders – Easy Lock King and Easy Lock Queen. Both mixer grinders come with a 750-watt power rating, which is complemented by heavy duty stainless steel jars. All the jars are equipped with efficient blades. It comes with four jars, one for liquidising, one for dry and wet grinding and one for chutney grinding, while the fourth one is a blending jar with fruit filter.

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Frigorifico Allana The newly launched Alfa Cake Margarine by the FRIGORIFICO ALLANA is a premium specialty cake margarine which has been specifically developed for bar cakes, muffins and cupcakes.

Using Alfa Cake Margarine, one can produce sponge cakes with fine texture, distinct feel and taste. It also gives a greater volume to the batter which results into more number of cakes. Alfa Cake Margarine also increases the shelf life for all types of cakes and provides a good balance of softness and good crumb colour. The Alfa Speciality Fats is for making pastries, cakes and croissants that are all purpose or can simply be used as spreads. These healthy fats are the preference of many industries, bakeries and households today.

TE-A-ME TE-A-ME from the house of Madhu Jayanti International has expanded its Fruit and Flower Infusion Range with new flavours: Orange Ginger, Strawberry Cream and Peppermint. TE-A-ME now offers 20 tea bag variants across five ranges of teas and infusions – Signature Black Teas, Natural Green Teas, Aromatic Spice Teas, Fruit & Flower Infusions, and Wellness Infusions. The new range is rolled out in select metros followed by a pan- India scale. The range is available at most of the supermarket chains, modern retail stores like Nature’s Basket, Le-March, Modern Bazaar, Haiko , Hypercity, Big Bazaar and leading HORECA outlets. It is also available online. The range is priced at `225 per pack, containing 25 tea bags.

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INTERIORS & DESIGN

Designed for Olympians From the moment you step inside, Omega House in Rio is designed to take you on a journey. From opulent Mediterranean shorelines to the brand’s iconic past, the design is a true masterclass in international luxury

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O FIND THE perfect blank canvas for Omega’s exclusive members-only club at Rio 2016, the search led to a building that is renowned amongst Rio's artists and intellectuals: Casa de Cultura Laura Alvim. Rich in bohemian history and culture, Casa De Cultura is a simple, beautifully-designed building that makes excellent use of natural light, classic architecture and unforgettable views out across one of the world’s most famous beaches. Here, beside the swaying palm trees and black and white mosaic sidewalks of Ipanema, the location has been reimagined and transformed into the setting for Omega House.

Diverse story For the duration of Rio 2016, each individual room served as a celebration of the Olympic Games as well as the many chapters of Omega's diverse story. Exploring the walkways and spaces around the house could well make a guest feel like Alice, on an intriguing adventure through wonderland.

As you are welcomed inside Omega House, the entrance hall is lined with olive trees, a clever reminder of the Olympic Games origins.

These lead to a breathtaking nine metre waterfall, where a series of statues show the perfect dive formation into a pool below. Along the walls, there is a golden timeline that shows the incredible path of Omega’s timekeeping history.

There is also a unique artwork created from paper that showcases Omega’s classic and Olympic Games watches, as well as some of the most famous Olympic Games host

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city landmarks since 1932.

The main area where guests can mingle is a spacious patio that best represents the overall theme of the house. Inspired by the cool, whitewashed luxury that you might find in Miami, Ibiza or Mykonos, the patio of Omega House is draped in drifting white curtains that hang from spectacular arched beams in between typically Grecian pillars. It’s clear that the natural architecture of the existing building has been used to great effect. At one end of the patio, a fountain gently flows while large mirrors give the area a greater sense of depth.

At the other end, the bar is set below a giant screen that displays live Olympic Games

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INTERIORS & DESIGN

action happening around Rio. To offset the white-on-white theme, a collection of black and white photography is displayed on the walls showing highlights from Omega’s history of timekeeping.

For uber-relaxation, a small section beside the patio has been set aside with large swings and modern rocking chairs. It’s a perfect alternative spot to enjoy a drink with friends.

Exploring the brand At the top of the stairwell, another section of Omega House begins. This is where guests can dive into the different sides of the brand. First to meet you is a series of photographs detailing Omega’s Community Countdown with Viva

SEPTEMBER 1-15, 2016

Rio. Along with showing the 12 social projects, there are also three photographs taken by the students of the Viva Favela Community Correspondent Course. As part of Omega’s partnership with Viva Rio, students were invited to enter their pictures in a special competition. Capturing the theme of sport in the favelas, these are the winning entries.

The first of Omega’s dedicated brand areas is designed in total contrast to the ground floor below. Reflecting the brand’s history in space exploration, guests can get comfortable on velvet sofas beneath a canopy of stars; a unique installation created just for the occasion. Along the walls, there is a trail of Omega Moonwatches, from

vintage models that went to the moon to modern ceramic timepieces.

For people walking past on the street, the large upstairs window of Omega House will look like an aquarium of dancing revellers. This is the Ocean Room, where the theme of the sea has been fantastically brought to life.

Omega’s idea for a coral reef DJ booth and ocean-inspired decoration has been crafted from special materials by the same people who build Rio’s iconic carnival floats. There are also glass balls inside the coral that showcase some of Omega’s greatest ocean-inspired watches. At night, the room turns blue, transporting dancers to an underwater world with mesmerising pro-

jections across the walls. Of course, from here, the views across the Atlantic Ocean are a 'selfie' taker’s dream.

Celebrating 168 years of Omega watchmaking, The Heritage Room takes guests into the intricate inner-workings of a timepiece. 145,000 custom-made watch parts have been layered over the walls while bell jars on the far wall display vintage Omega watches, watchmaking tools and other curiosities. A chandelier of hanging vintage bulbs illuminates the room, just enough for guests to find the central bar, which has been built from ebony wood.

For those who love to learn with a drink in their hands, there is also a watchmakers table and anti-magnetic dis-

play to give an insight into Omega’s reputed innovation.

Any woman would love to have the personal space of the Women's Room. Designed like a private make-up room, there is tailor-made furniture for relaxing, delicate glass tables and a classic dressing table complete with an aging mirror. Around the walls, some of Omega’s best vintage advertising for women is on display.

Many of these were created by well-known artists such as Paul Helleu, Lim and René Gruau. Continuing around the room, beautiful Omega timepieces are set amongst white metallic roses and again, an arched window of the Women’s Room looks out on the sparkling water and sands of Ipanema Beach.

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SPA & WELLNESS

TENTH ANNIVERSARYIN TYROL Global Wellness Summit's 10th anniversary conference to convene in the cradle of wellness tourism in Austria

T

HE 10TH ANNIVERSARY conference of the Global Wellness Summit (GWS) will be held in the European cradle of wellness tourism, Kitzbühel in Tyrol, Austria, from October 17-19. Delegates, including leaders and visionaries from the US$ 3.4 trillion global wellness industry, will be given the unique opportunity to immerse themselves in what many consider the most important wellness experience of all: the splendour of nature.

Nestled in the Austrian Alps, Kitzbühel is an authentic, medieval city and one of Austria’s best-known year-round sports resorts - home of World

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Cup ski races in the winter, ATP Tennis in the summer and, increasingly, a year-round destination as emphasised by its popular Kitzbühel 365 campaign.

Tyrol puts wellness at the centre of its economy, and holds a unique place in wellness history as a pioneer, bringing people and businesses together to promote a region’s distinct health-focused offerings. It’s the location of the first wellness hotel collaboration begun 30 years ago; 15 years ago Tyrol introduced the idea of forming a wellness cluster bringing together public and private partners to use their synergies to increase competitiveness and inspire innovation. This model has since been emulated in

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SPA & WELLNESS

other parts of the world and Cluster Wellness Tirol now boasts a member network of more than 120 wellness businesses.

“Tyrol, Austria is an amazing example of a destination that has centered its tourism initiatives around wellness, transforming the region from a single season, ski-only destination to a year-round wellness destination. The region has what wellness seekers want: natural surroundings full of remarkable beauty, fresh air, clean water, great, authentic, local cuisine and plenty of outdoor space to stay active and in touch with nature,” says Susie Ellis, chairman and CEO, GWS. She adds, “This inspirational environment will no doubt help fuel transformative thought leadership about the future of wellness during the Summit. I can’t think of a better venue for our 10th

SEPTEMBER 1-15, 2016

anniversary Summit - a kind of Wellness Davos.”

Sponsors responsible for attracting the 2016 GWS to Kitzbühel, Tyrol, Austria include Tirol Werbung, Tourism Board Kitzbühel and Wirtschaftskammer Tirol.

“Bringing the premiere wellness conference to Tyrol is extremely gratifying for our region and will help us put a global spotlight on something we started decades ago: wellness tourism.

We look forward to welcoming the international community and exploring the exciting opportunities for the future of our remarkable region that offers so much of what people are looking for these days: the ability to slow down, get away and immerse in nature and joys of life,” says Günther Platter, governor of Tyrol.

This year’s summit theme, “Back to the Future,” will give participants a unique perspective on the future of wellness

and spa, while also showcasing Europe and Austria’s historic contributions.

During the summit, the Global Wellness Institute (GWI) will publish updated research on the global, tensector wellness economy, currently valued at US$ 3.4 trillion (three times the size of the worldwide pharmaceutical industry). A key component of the wellness economy is wellness tourism, valued at nearly US$ 500 billion globally. According to the GWI, Austria ranked #1 in wellness travel revenues per capita in 2014, making it the fifthlargest market in the world with a modest population of eight million. And Tyrol alone had a record-breaking more than 11 million guest arrivals in 2015, a remarkable achievement for a region with fewer than a million fulltime residents. Data released

at the press conference revealed that Austria’s wellness tourism trips (domestic and international combined) grew 11.8 per cent in the last two years - from 12.1 million trips in 2013 to 13.5 million in 2015 – outpacing Austria’s overall growth in tourism trips by an impressive 86 per cent.

The summit itself will drive more than 2,000 overnight stays in and around the Kitzbühel area. As a measure of the summit’s value, last year’s conference in Mexico City recorded estimated revenues of €1.35 million for the host region, while international media coverage was valued at €2.8 million. Each year’s Summit grows in size and influence, and this has resulted in the establishment of a bidding process for the countries, cities, regions or businesses interested in bringing the global

conference to their area.

This year’s event is cochaired by two members of the GWS board of directors: Susan Harmsworth MBE, founder of ESPA, the internationallyrecognised luxury spa brand and Dr Franz Linser, founder and managing director of international consulting firm Linser Hospitality. Linser, an Austrian native, was fundamental in establishing Cluster Wellness Tirol.

The Global Wellness Summit (GWS) is an invitation-only international gathering that brings together leaders and visionaries to positively shape the future of the US$ 3.4 trillion global wellness industry. Held in a different location each year, the Summit attracts delegates from all over the world. Summits have taken place in the US, Switzerland, Turkey, Bali, India, Morocco and Mexico City.

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GOA 2016 A REVIEW

OPENING CEREMONY

HOSPITALITY SHOWCASE IN GOA

The 29th edition of FHW held in Goa, witnessed great participation from the industry. The three day event featured various competitions like chocolate display, food carvings, mixology and its first ever towel art and flower display along with some interactive discussions on the hospitality sector in Goa

By Saloni Bhatia

T

he second edition of FHW Goa proved to be a successful platform for exhibitors and panels to get some useful insights on the growth of hospitality and F&B sector in Goa. The show was inaugurated by Chef Jugesh Arora, president, South India Culinary Association (SICA); Mohan Deshpande, president, Hospitality Purchase Managers Forum (HPMF); Chef Salil Fadnis, executive chef, Sahara Star, Mumbai & Aamby Valley City;

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Chef Kasi Viswanathan, executive chef, The Atria Hotel, Bengaluru; Vaishali P Sinha, director housekeeper, Meluha The Fern, Mumbai and president, Indian Professional Houskeepers Association (IPHA) along with chefs from nine leading hotel brands in Goa like Goa Marriott, The Leela Goa, Alila Diwa, Cidade de Goa, Novotel Goa, The Zuri Whitestands Goa Resort & Casino, Hard Rock Hotel Goa, Resort Rio and Planet Hollywood Beach Resort Goa. The

three-day exhibition was held at Dr S P Mukherjee Stadium in Bambolim, Goa. The chefs also launched the coffee table book titled ‘Goa’s Seafood Secrets’ in which they have shared their signature seafood recipes. Speaking about his first participation at the event, Chef Abhijit Naik, sous chef, The Leela Goa, opined, “This is a great initiative for the Goa hospitality industry and I hope people can make the best of it. The

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GOA 2016 A REVIEW

OPENING CEREMONY

industry is only growing and it could use a platform that caters to its needs in a big way.” Chef Arun Vats, executive chef, Hard Rock Hotel Goa who was part of the launch, remarked, “As part of a new property, it is a platform for us to explore new materials in the market. The competitions would also help us witness the upcoming talent in Goa.” Sharing his thoughts at the inauguration, Chef Arora, added, “The show not only brings together vendors and buyers under one roof, but also hosts various competitions that promote new talent in the field of hospitality. We are thankful to share the platform with FHW and be a part of a bigger potential market.” The exhibition saw many interesting new highlights along with the trade show. The total expo space was more than 5,000 sq m for over 125 exhibitors. The important industry partners at FHW Goa 2016 were the Culinary Forum of Goa (CFG), HPMF and IPHA.

Promoting creative talent The show also saw its first ever flower art and towel origami as part of the Goa Housekeepers Challenge. In addition, ‘Promising Housekeeper of the Year’ award was also given to the top challenger. Live events included the second edition of Goa Culinary Challenge in the following categories: chocolate showpiece and chocolate making, wedding cakes,

SEPTEMBER 1-15, 2016

food carvings, salad dressing and mixology. Continuing with the tradition of insightful panel discussions, the second Goa edition saw three power packed panel discussions – Hospitality Think Tank, an interactive session with the GMs on Goa hospitality; Hospitality Knowledge Exchange, a session on the wedding banqueting scene in Goa and The Power of Purchase focusing on vendor relationships with purchase managers. There were live cooking sessions in association with California Walnuts as the chefs created delicacies featuring the product.

General managers, chefs and purchase managers showed up in big numbers to support the event. Anand Chatterjee, general manager, Planet Hollywood Beach Resort, said, “I thank the FHW team for providing me with the opportunity to be a part of the discussion as I was able to gain some useful insights on the industry.

It is a great show put together by the team.”

Vikas Sharma, general manager, Hard Rock Hotel Goa, was proud of his team representation at the events. He mentioned, “It is a good opportunity for a new hotel like ours to be part of an event of this scale.

Bringing vendors and managers on the same platform gives us a good opportunity for interaction.” The first of its kind, Shack Owner's Meet was organised on the third day of the exhibition.

More than 20 shack owners were present along with Cruz

Cardozo, president, Shack Owners Welfare Society of Goa, to discuss their issues.

Key exhibitor sign-ups for FHW Goa 2016 included Nestle India, Adani Wilmar, Zanuff Industries, Shushco, King Metal Works, STK Foods, Fortune Houseware, Janta Steel, Springfit Mattress, Polymech International, Intermarket India, Ramsons Garment Finishing Equipments, Hoffman Bewirtung India, Sonaki Ceramic, Northern Feather Canada, Ecoteco Foods, Beepee Puretex, Dataman, Stepex and many more.

FHW is an annual trade show organised by Global Fairs & Media – a joint venture between Hannover Milano Fairs India and The Indian Express.

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GOA 2016 A REVIEW

HOSPITALITY THINK TANK

Home is where the money is The second edition of Food Hospitality World exhibition in Goa saw a Hospitality Think Tank where 10 GMs from Goa’s leading hotel brands participated. At the roundtable discussion, the hoteliers opined that India’s domestic market will be the driver of future growth in revenues.

By Steena Joy

T

he Hospitality Think Tank on the second day of FHW Goa saw a panel discussion on ‘Goa’s Hospitality Scene’ with general managers of 10 leading hotel brands as panelists. The panelists included Sudhir Jena, GM, The Lalit Golf & Spa Resort Goa; Shiwam Verma, GM, Royal Orchid Beach Resort & Spa, Goa; Anand Chatterjee, GM, Planet Hollywood Beach Resort, Goa; Siddharth Savkur, GM, Alila Diwa Goa; Rohan Sable, GM, Novotel Resorts & Spa; Romol D'silva, GM, Azzure by Spree Hotels, Goa; Vikas Sharma, GM, Hard Rock Hotel, Goa; Pranay Verdia, GM, Goa Marriott Resort and Spa; Sanjay Patti, GM, Hyatt Place Goa/Candolim and Nikhil Sasidharan, GM, Lemon Tree Amarante

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Beach Resort.

Opening the discussion on Goa as a wedding destination, Sudhir Jena said, “Goa is fashionable. It will never go out of fashion as a wedding destination. We have two seasons - on season and off season. These days, not only domestic MICE but FIT is also doing good business.” Shiwam Verma agreed, “In India, very few states can offer a variety of cultures. Goa is one of them.

India has a huge population so the domestic market has taken off very well and is on the move. 25 to 40 year olds is the demographic that travels to Goa.” Pranay Verdia added to the point, “Goa is a very popular destination, not just commercially but leisure too. This is one market, apart from Mumbai, which has constantly touched high occupancies.

There has been a marked shift in segmentation. 81 per cent of today’s guests are domestic.

This is mainly due to affordable fares by LCCs and the growing purchasing power of people.

Most importantly, depreciation of the rupee means international travel has become expensive, so domestic travel has increased. That said, we still lack quality infrastructure like say, Bali. It will take time, but sooner we get it right, the better.” Nikhil Sasidharan informed, “Lemon Tree is also getting into leisure. We are looking for more domestic clients. It is the way forward.”

Sanjay Patti, reiterated, “The first Hyatt Place in India is in Goa. I believe that the domestic market is the main key driver of growth. Incremental revenue can only come from the non-resident guests. We have to attract the local people.”

Shifting segments Commenting on whether Goa has evolved as a family getaway, Siddharth Savkur opined, “Goa is ready as a family destination. There is a shift to child friendly policies due to the shift to domestic tourism. So we are seeing an increased focus on

child friendly activities. Most hotels are geared up, but I am not sure they are fully ready. Goa is an aspirational destination for most travellers. It is a natural tourism hotspot not due to any particular promotional initiatives. We have the beaches, cheap alcohol, yes but what else

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GOA 2016 A REVIEW

HOSPITALITY THINK TANK do we have for kids?”

Romol D’silva agreed, “We are not that child friendly but we are trying to change that. I do believe that kids are major decision influencers. All hotels are also doing well to promote monsoons. Occupancies have risen from 52 per cent to 75 per cent. We get lots of students coming in this season.”

Elucidating on Goa as an experiential destination, Vikas Sharma informed, “Hard Rock is a lifestyle brand. We try to change our style to the type of entertainment the guest wants.

We have an inhouse rock band called Turndown Service where the duty manager plays the lead guitar! So everything is experiential. Guests want to leave with memories. Thirty per cent of our revenues come from our souvenir outlet called the Rock Shop.”

Rohan Sable pointed out, “Novotel is known as a MICE driven brand. For the future, MICE is important but we are consciously changing the hotel to give it a resort feel. We will soon be the largest casino in Candolim. We are changing the dimensions of both our properties and adding three more banqueting options.”

Jena added, “Yes, MICE is important, but the focus is now changing to business with pleasure. And Goa offers business guests lots of leisure options, from water sports to sightseeing. 70 per cent of business is from MICE and groups.

Our location is good for travellers who want to do so many things in three days. We will soon have 20 sq ft of open lawn near the beach, but inside the CRZ line.”

is one of the safest places for a single woman guest to be on her own.”

The panelists also discussed manpower and attrition challenges. Sharma informed, “We took almost nine months to train new recruits and instill in them the Hard Rock culture.

Music is our culture and getting the right kind of staff can be a struggle sometimes.”

In contrast, Chatterjee said, “Staffing has been one of the easiest things for us. We blended into the local community quite nicely. The first time for our recruitment we even advertised in the local churches. I get you and you get me others was the funda. We do a lot of recruitment through referrals. By virtue of their ancestry, Goans know good English and have a general inclination to music and hospitality. 75 per cent of our staff is from Goa and not facility management.

So we can give higher salaries instead of paying facility management companies.”

Verdia said that 60 per cent of Goa’s Marriott staff has worked with the hotel for 17 months. The hotel has also partnered with local hospitality schools. Patti stated, “ We have no blanket rule for recruitment.

Forty per cent of our staff is local. We make sure to be present at campus recruitments of hospitality schools. We also encourage our staff to multi-task.

We have seen many instances where students have shifted departments and done well.”

D'silva added, “We allow our staff to take on responsibilities.

We give them opportunities to grow within the company.

Many colleges in Goa do help us in recruiting the right people.”

Sable noted, “We are three years old and I am proud to say that 80 per cent of our preopening team is still with us.

Nearly 50 per cent of our staff is local. Surprisingly, we have noticed that students who have no hospitality background are more curious to learn. We are also beginning to look in the North East region. The government is organising the first Skill Fest in the region and many hotels, including us, have been invited.”

Asked about their future goals, Patti said that his main target was to benchmark his hotel as a Hyatt. While Savkur wanted to persuade local youth to stay back and explore the industry in their native land instead of moving outside and working at lower positions just for the money, Verdia wanted to position some of Goa Marriott's restaurants as groundbreaking F&B options.

Jena wanted to work on increasing his FIT business to 40 per cent and to hit the `100 crore mark while Chatterjee said he wanted to establish Planet Hollywood as a family resort in line with the six new hotels coming up in the country. Verma stated his wish to increase ARR and to bring in the F&B business. Sharma was happy with the 'musical' story of Hard Rock and was looking forward to the next hotel opening in Bengaluru.

D'silva observed that when new hotels advertise to create awareness about their properties, Goa as a destination also benefits.

Anand Chatterjee

Nikhil Sasidharan

Sanjay Patti

Sudhir Jena

Shiwam Verma

Pranay Verdia

Rohan Sable

Siddarth Savkur

Romol D’silva

Vikas Sharma

Woman guests and manpower challenges Speaking on Goa as a safe haven for single women guests, Savkur affirmed, “Today's woman does not want to be mollycoddled. Goa as a destination works in our favour too...where else can a woman wear a swimsuit or go to a bar for a drink alone and not be conscious of it? We give our single lady visitors a mobile phone with important contact numbers on speed dial. By far, Goa

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GOA 2016 A REVIEW

HOSPITALITY KNOWLEDGE EXCHANGE

Understanding Goa's wedding banquet scene The Hospitality Knowledge Exchange panel discussion on 'Goa's Wedding Banquet Scene' highlighted the uniqueness of Goa as a wedding destination. Chefs and F&B managers from leading hotels in the beach destination discussed various challenges they face while catering to their clients’ high-end demands

By Saloni Bhatia

T

he Hospitality Knowledge Exchange at FHW Goa 2016 saw great participation from chefs, F&B directors and managers of various properties across Goa. The discussion focused on how Goa is transforming as a wedding destination with multiple venue options, extravagant food menus and grand decors. The panel members were Chef Abhijit Naik, sous chef, The Leela Goa;

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Kamaljit Singh, resident manager, Alila Diwa Goa; Chef Anupam Gulati, executive chef, Goa Marriott Resort & Spa; Joy Saldanha, F&B manager, Hard Rock Hotel Goa; Chef Sunit Sharma, executive chef, Cidade de Goa; Chef Sundar Rajan Sudharsan, corporate executive chef, Planet Hollywood Beach Resort, Goa; Sunil Mathai, F&B manager, Resort Rio; Chef Farooq Baig, executive chef, The Zuri White

Sands Goa Resort & Casino and Chef Mangesh Palekar, executive sous chef, Lazylagoon Sarovar Portico Suites, Goa. Goa has been a preferred wedding destination due to its beach properties and old churches. Chef Sunit Sharma, informed, “In the past three and a half years we have done about 120 weddings. The destination wedding market has grown by leaps and bounds as there is immense potential in

Goa. The season goes on for about six to seven months and we see more of Marwari, Gujarati and NRI weddings.

The guests are now more demanding and put in extra efforts to coordinate with the chefs to ensure the quality of food served.”

The new properties in Goa have added to the list of wedding venues with their unique interiors and catering options.

Just over a year old, Planet

Hollywood Hotel Beach Resort, Goa has already hosted 50 weddings so far, mentioned, Chef Sundar Sudharsan. He added, “In times when we do not have expat moments, it is the wedding revenue that supports the hotels. Word of mouth is a major way through which a venue is promoted. It is all about how satisfied your client is at the end of the day.

We also make sure there are special ingredients and dishes

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GOA 2016 A REVIEW

HOSPITALITY KNOWLEDGE EXCHANGE

like sushi at the weddings even if it is not in season.”

Talking about the support of a team during such events, Chef Mangesh Palekar said, “The whole team and their support helps us to make a wedding a success. The chefs have to be everywhere, making sure the food is well taken care of.

That's when the team steps in and takes care of the back end operations.”

Big ticket business While destination weddings are a big ticket business, the clients always negotiate to get the best price. They demand the best quality of food and are not shy of shedding out extra money to retain the authenticity of various cuisines. Chef Anupam Gulati mentioned, “Goa might have moved to conducting a lot of MICE events but it is still known for its destination weddings. Since weddings book 70 per cent of the rooms in a hotel, they have a huge impact on the food and beverage of a hotel. The menus need to be designed keeping the guests preferences in mind.” Chef Sharma added, “There are clients who demand extra counters to be added at the furthest point at the venue. Some mention it at the last moment which is a challenge. But as a chef we agree to it since they are willing to shell out extra money.” The chefs on the panel agreed that they are ready to deal with demands if it fits the budget. Chef Farooq Baig opined, “Sometimes it is difficult to deal with the clients’ demands as they stick to their

SEPTEMBER 1-15, 2016

menus and bring in last minute changes without the intention of spending extra money. People from different origins demand their regional dishes which requires twisting the menu to their preference. So one needs to know where to draw the line considering the restrictive budgets.”

The Leela has been hosting weddings in Goa for decades.

There are 260 rooms out of which 150-200 are occupied during the wedding season.

Chef Abhijit Naik, stated, “It is important to maintain a good balance between guests who wish to enjoy the wedding and inhouse guests who simply want to relax by the pool. The wedding guests demand vegetarian dishes in their menu but the other guests wish to experiment with the local cuisine. That is when we need to prepare separate menus in order to meet these demands.”

What's trending Hard Rock Hotel is one of the new offerings in Goa where people opt for themed parties instead of sangeet ceremonies.

Joy Saldanha said, “The trend is shifting towards niche weddings where you are doing something different. We have hosted several parties for the bride and groom instead of the typical sangeet ceremony. We as a brand have some unique concepts like 'sound of your stay' where the couple can create their own music for the wedding. It is not necessary to have bigger venues but one can also host a themed wedding at our

property of 135 rooms.”

Talking about the trend when a client picks different venues for various functions, Sunil Mathai, stated, “Nowadays people take up three to four different venues while they stay at the same hotel. But the location of the hotels and transportation time play an important factor in these decisions.

Resort Rio as a property has the advantage of giving multiple venues like banquet halls, pool sides and lawns which becomes easy for the guest to host different functions.” Commenting on the vendors in the growing market, Kamaljit Singh said, “The market is not vendor driven anymore as the clients are more demanding and specific with their choices.

There are many vendors who have not been able to sustain the change as price is as important as innovation in the product. But when it comes to the hotels, the chefs are the business managers on the table.

They should be able to meet the client's preference.”

Kamaljit Singh

Chef Mangesh Palekar

Chef Abhijit Naik

Chef Sundar Sudharsan

Chef Farooq Baig

Joy Saldanha

Sunil Mathai

Chef Sunit Sharma

Chef Anupam Gulati

FOOD & HOSPITALITY WORLD

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THE POWER OF PURCHASE

GOA 2016 A REVIEW

Strengthening vendor relationships to empower purchase managers The Power of Purchase panel discussion highlighted the importance of vendor relationship for a successful purchase manager and how it helps them mutually benefit in a highly competitive industry

By Saloni Bhatia

T

he 13th Power of Purchase panel discussion of Hospitality Purchasing Manager’s Forum (HPMF) at FHW Goa 2016, brought together vendors and purchase managers under one roof. The panel included Satchitanand Shinde, purchase manager, The Kenilworth Beach Resort & Spa, Goa; Pradeep Faldessai, purchase manager, Novotel Goa; Ramesh Iyer, assistant vice president - material management, Deltin Group, Goa; Swinky Kumari, purchase and sales manager, Acacia, Palmyra Resorts; Mohan Deshpande, chairman and founder, HPMF; Sunil Warkhandkar, materials manager, Cidade de Goa and Suba Iyer, purchase manager, Whispering Palms Resort, representing the purchase managers. The vendors included Samir Essani, proprietor, Samir Hotel Supplies; Yogendra Sadani, proprietor, Sonam Industries and Abdul Karim, national sales manager, Ghodawat Foods, Sanjay Ghodawat Group. The panel was moderated by Shiv Menon, former regional materials manager, The Taj Hotels, Karnataka and mentor, HPMF. In a rapidly changing industry where new products quickly replace the old ones, purchase managers have to make tough decisions within a restricted

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GOA 2016 A REVIEW

THE POWER OF PURCHASE

Satchitanand Shinde

Samir Essani

Abdul Karim

Pradeep Faldessai

Yogendra Sadani

Suba Iyer

Sunil Warkhandkar

Swinky Kumari

Mohan Despande

Ramesh Iyer

budget. That is where the vendors bring in the knowledge of their product and build on a strong relationship with purchase managers. Commenting on the relationship, Deshpande opined, “As more number of suppliers enter the market, we need to be more careful with our purchase decisions. We need to support them and vice-versa in order to grow together.”

Warkhandkar added, “Vendors are our customers and this relationship should be a truly transparent and professional relationship where both the sides have to be understood. Vendors are our saviours who come to the rescue at a very short notice and that is only possible over a good relationship.” Ramesh Iyer agreed to the dependency in the relationship where often the vendors provide the materials over a simple call. He stated, “A vendor-buyer relationship needs to be good in order to get the results on time. The e-buying trend might have surfaced, but at the end of the day one would only call the vendor who serves the best quality at the best price.”

Kumari stressed on the point

that the manager should make the users understand the quality of the product is as per the standard of the hotel. She mentioned, “Our customers demand a certain standard of quality and we as managers need to maintain it, keeping the hotel budgets in mind. We are not at liberty to change our vendors too often.”

Faldessai added to the point, “One cannot put excuses with the customer if they demand.

Therefore it is best to deal with vendor and have products ready in stock.” Shinde remarked, “As a manager, the requirement of the hotel needs to be met at priority and the prices shall be negotiated later. This creates a flow of trust among the people involved.” Adding to this point Suba Iyer stated, “It is best to get the best quality product within a desired price but that possibility is less. Therefore a manager needs to hunt for the product that best suits their hotel.”

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Good quality at best price Vendors also face challenges to convince the purchase managers to shift to

As more number of suppliers enter the market, we need to be more careful with our purchase decisions. We need to support them and vice-versa in order to grow together Shiv Menon

their product. It is only possible when they explain the true quality of their product and the various benefits related to it. Adding a vendor’s perspective to the discussion, Karim mentioned, “It is comfort and trust that will lead to a healthy relationship. While vendors need to be aware about the market, a purchase manager should give them the opportunity to bring forward their product. They can also help us to improve the quality of our product through a feedback or demand customised

products needed by the customer.”

Essani stated, “If you make a product needed by the vendor, it should be of premium quality and the best price to compete in the market. That is how one can make to the list as the most preferred vendor.”

One of the major setbacks for the vendors is the payments by hotels. Sadani stated, “Often a good quality product is priced higher and purchase managers need to be aware about the reasons. If the vendor shows trust and delivers the product, pur-

chase managers should release the payments on time to retain a healthy relationship.”

Reflecting on the relationship Menon added, “A purchase manager is the voice of the vendor and would aid them at all times. But to enhance the power as a purchaser, vendors should provide accurate information so they can convince the user to buy the product within the given budget. It becomes important for the vendor to be honest and ethical in order to build on a long term relationship.”

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GOA 2016 A REVIEW

HOUSEKEEPERS CHALLENGE

A clean sweep FHW Goa Exhibition hosted the first Housekeepers Challenge featuring various towel origami and flower art displays, giving the hotel housekeepers fraternity a platform to display their artistic skills

By Saloni Bhatia

T

he Goa Housekeepers Challenge at the second edition of FHW Goa was hosted in association with Indian Professional Housekeepers Association (IPHA) to promote the art of flower decorations and towel origami among the housekeepers. Talking about the unique initiative, Vaishali P Sinha, director housekeeper, Meluha the Fern and president, Indian Professional Housekeepers Association (IPHA) stated, “It is an honour to associate with FHW on such a platform to promote the housekeeping section of hospitality. We have never conducted such an event before and hope to appreciate the efforts by various housekeepers in hotels through this initiative. It is a new concept that has never been done before.”

She added, "Our aim was to bring to the limelight the talent that rests within our sector across all levels. At every event we have the top rank uniting at panel discussions. This time we wanted some action and encourage our staff to participate.

We are extremely thankful to FHW for giving us this platform to start something new, which has brought in a lot of positive energy, especially amidst the Goa housekeeping fraternity. The organisation is

also keep to strengthen this concept further and work with FHW as partners for further though provoking sessions."

IPHA also honoured Ritu Goyal, executive housekeeper, Ramada Caravela Beach Resort, Goa for her work in the industry. Sinha said, "She has been successfully conducting team building sessions, crucial especially in a department, where retaining staff is a major challenge. She motivated them constantly through various ways, for example by sharing positive guest comments with her staff. She has also done her bit for environment preservation and more. We are all waiting for the next FHW as there is so much more we can bring to the table as partners.”

The challenge saw participation from eight hotels and institutions in Goa like Ramada Caravela Beach Resort, Cidade de Goa, Upper dDck - Radisson Blu, Holiday Inn Resort, The O Hotel, Alila Diwa Goa and Agnel Institute of Food Craft & Culinary Science. The housekeepers created displays including swan lake, animal origami, table decorations among others. It was a platform for the housekeepers to showcase the effort and skill in these displays. The participants were judged on their skill, finishing and creativity.

THE WINNERS FLOWER DISPLAY Participant

Organisation

Signature

Paresh Patel & Deepak Kumar

Cidade de Goa

Gold

Velton Rodrigues

Alila Diwa Goa

Gold

Abdul Hussain Ahmed & Malappanavar Deltin Suites

Silver

Susanta Pradhan & Subrat

Silver

The O Hote

Mackwin Noronha & Zeenal Chopdekar Agnel Institute of Food Craft & Culinary Science Team Award Ritu Goyal

Ramada Caravela Beach Resort

Promising Housekeeper of the Year Award

TOWER ORIGAMI

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Participant

Organisation

Signature

Velton Rodrigues

Alila Diwa Goa

Gold

Nitesh Mayekar & Uttam Kumbhar

Deltin Suites

Silver

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GOA 2016 A REVIEW

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GOA 2016 A REVIEW

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GOA 2016 A REVIEW

GOA CULINARY CHALLENGE

A WAVE OFCULINARY CHALLENGES IN GOA FHW in association with Culinary Forum of Goa organised various culinary challenges at FHW Goa including chocolate showpiece and chocolate making, wedding cakes, food carvings and salad dressing to promote the culinary skills of chefs in Goa

By Saloni Bhatia

M

ore than 50 hotels, institutes and independent bakers participated in various culinary challenges at the Food Hospitality World trade show held in Goa recently. The enthusiasm of the participants only complemented their skills as they presented their dishes to the judges. First day witnessed the Chocolate Making and Chocolate Showpieces Challenge. There were 23 participants competing for the gold. Salil Fadnis, executive chef, Sahara Star, Mumbai & Aamby Valley City, one of the judges at the show opined, “Apart from the trade connect, these initiatives help spread

SEPTEMBER 1-15, 2016

awareness about latest trends in the culinary world. We can see some wonderful pieces by the participants on display here.”

The Wedding Cake Display Challenge was held on day two. The 15 participants represented hotels like Cidade de Goa, Taj Exotica, Dona Sylvia Beach Resort, Hard Rock Hotel, Country Inn & Suites By Carlson, Royale Assagao, The Zuri White Sands, Goa Resort & Casino, Goa Marriott Resort & Spa, Ramada Caravela Resort, Little Gourmet Kitchen, ITC Fortune Acron Regina, Merilee and Morrocan Shisha Lounge & Grill.

The various displays included

everything from traditional Indian wedding to church wedding cakes.

The third day saw the Challenge of Food Carvings and Salad Dressings. There were 11 participants from various hotels in Goa. Commenting on the level of competition, Chef Manjit Singh Rattu, senior executive chef, Holiday Inn, Goa, said, “It is great to see the talent among the chefs of Goa and how they are coming forward to display it. The hotels are also giving the chefs an opportunity to pursue it as a creative talent. It is nice to see the FHW team bring forward such an initiative.”

Chef Gangadhar Behera, executive sous chef, Cidade de Goa, added, “Such challenges play an important role in motivating the chefs.”

The participants were happy to be a part of the show as it gave them an opportunity to portray their skills on such a big platform.

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GOA 2016 A REVIEW

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GOA 2016 A REVIEW

GOA CULINARY CHALLENGE

GCG WINNER'S LIST Category

Participant

Organisation

Signature

Chocolate display and chocolate making

Saikat Sarkar

Taj Exotica

Gold

Chocolate display and chocolate making

Pratik Roy

Leela Hotel

Gold

Chocolate display and chocolate making

Su Gumar

Dona Sylvia Beach Resort

Silver

Chocolate display and chocolate making

Ritesh Ranjan Singh

Holiday Inn Resort

Silver

Chocolate display and chocolate making

Ketan Alfonso

Goa College of Hospitality & Culinary Education

Silver

Chocolate display and chocolate making

Mycherela Santosh

The Zuri White Sands, Goa Resort & Casino

Bronze

Chocolate display and chocolate making

Fayola Dacosta

Merilee

Bronze

Chocolate display and chocolate making

Tarun Kalwani

Goa Colleage of Hospitality & Culinary Education

Bronze

Chocolate display and chocolate making

Judy D'Costa

Classique Chocolates

Bronze

Wedding Cake Display

Bassuraj Lamani

Hard Rock Hotel Goa

Gold

Wedding Cake Display

Samantha Nunes

Goa Marriott Resort & Spa

Gold

Wedding Cake Display

Shweta Vaz

Little Gourmet Kitchen

Gold

Wedding Cake Display

Subhadip Modak

The Zuri White Sands, Goa Resort & Casino

Silver

Wedding Cake Display

Nelson Fernandes

Cidade De Goa

Silver

Wedding Cake Display

Ritesh Ranjan Singh

Holiday Inn Resort

Silver

Wedding Cake Display

Filip Almeida

Dona Sylvia Beach Resort

Bronze

Wedding Cake Display

Fayola Dacosta

Merilee

Bronze

Food Carving & Salad Dressing

John D'Souza

Royal Thai Art

Gold

Food Carving & Salad Dressing

Farid Pathan & Nishant Diwakar

The Leela

Gold

Food Carving & Salad Dressing

Purna Magar Bahadur / Mohan Roka

Vivanta by Taj – Panaji

Gold

Food Carving & Salad Dressing

Deepak Pawaskar

Phoenix Park Inn Resort

Silver

Food Carving & Salad Dressing

Jesus Melroy Carvalho

Royal Thai Art

Silver

Food Carving & Salad Dressing

Dattaguru Gawas

Goa Marriott Resort & Spa

Bronze

Food Carving & Salad Dressing

Caffroid S Fernandes

Royal That Art

Bronze

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MIXOLOGY CHAMPIONSHIP

GOA 2016 A REVIEW

A great Goan mix After a successful debut at the Bengaluru exhibition, FHW Goa 2016 saw the second edition of the Mixology Championship. The competition saw great participation from bartenders and mixologists who got an opportunity to showcase their professional skills

By Saloni Bhatia

O

ne of the new age skills in the hospitality industry is the art of mixology. A championship was organised at FHW Goa 2016 to showcase this upcoming career alternative. The live session soon gathered huge crowd as the bartenders created their drinks. The challenge was to blend the flavours of Goa in a drink. Judges included Mohammad Ali, mixologist, Academy of Bartending and Karl Fernandes, reserve brand ambassador, United Spirits. A total of 22 participants presented their skills to the panel who judged them on presentation, flavours and uniqueness in style.

Speaking about the level of participation, Ali said, “This is a great platform to showcase the mixology talent in Goa and I am thrilled to see the talent here. Panaji has huge potential and the desired skill to compete with major cities like Mumbai and Delhi. Not many events happen in the city and I

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thank the FHW team for bringing such an event to Goa which has given a much needed opportunity to the bartending community to showcase their skills.” Fernandes added, “The trend of mixology has picked up in the country and I am excited to see the creativity presented by the bartenders. They have been able to mix the art and skill to create something new. India needs more platforms like these where we can promote such talent and provide them with the much needed motivation.”

Vanlalnghaka, bartender, Hard Rock Hotel, Goa won the gold along with a distinction in mixology. Commenting on his win, he stated, “A lot of people can be bartenders, but it is difficult to create something different. I created a drink with a pinch of Goan culture which was appreciated by the judges. I am grateful to this platform for giving us an opportunity to perform our skills.”

SEPTEMBER 1-15, 2016

GOA 2016 A REVIEW

MIXOLOGY CHAMPIONSHIP

THE WINNERS Participant

Organisation

Signature

Vanlalnghaka

Hard Rock Hotel

Gold + Distinction

Conrad Fernandes

Radisson Candolim

Gold

Sebastiam Paul Dias

Hard Rock Hotel

Silver

Glenn Lucas Dias

Ignia

Silver

Smriti Singh

The Bar Code

Silver

Umesh Shirodkar

Vivanta by Taj – Panaji

Silver

Sandeep Chavan

Goa Marriott Resort & Spa

Bronze

Sheldon Pereira

Ramada Caravela Beach Resort

Bronze

Sylvester Kotnes

GRT by Grand Hotels

Bronze

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LIVE COOKING

GOA 2016 A REVIEW

Live cooking by Goa chefs T

he live cooking sessions were done by Chef Manjit Sigh Rattu, senior executive chef, Holiday Inn Resort Goa and Gangadhar Behera, executive sous chef, Cidade de Goa. They worked the magic of their culinary skills with California Walnuts and created some delicacies for the guests. On day two, Chef Rattu created some Indian sweet dishes with the use of California Walnuts like walnut halwa, walnut barfi, walnut rasgulla, etc. On day three, Chef Behera created a healthy fix of walnut smoothie, walnut biscuits among others. The sessions showcased how California Walnuts can be used for various recipes and add the much needed nutrition to the diet.

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GOA 2016 A REVIEW

VISITOR QUOTES

“It has always been a great pleasure to visit the exhibition. The GM's conclave was a great platform to interact on various industry issues. Keep doing the good job” Shivam Verma, general manager, Royal Orchid Beach Resort & Spa, Goa

“Loved every moment of it. It was a great learning experience and wonderful meeting people.

Thanks to The Indian Express group” Chef Sundar Rajan Sudharsan corporate chef, Planet Hollywood Beach Resort, Goa

“It was a true learning experience to meet the other managers as well.

My team was able to get new insights on the market in Goa” Nikhil Sasidharan general manager, Lemon Tree Amarante Beach Resort Goa

“A well organised show by the team. It was nice to connect with the other hotel managers, chefs and meet the vendors” Chef Mangesh Palekar executive chef, Lazylagoon Sarovar Portico Suites, Goa

“Awell designed show and also a very good platform from the students point of view.

Looking forward to more events” NossoLar Educational Centre Margao

“The show is an excellent platform to understand the hospitality industry in a better manner.

Glad to connect with everyone” Chef Farooq Baig executive chef,The Zuri White Sands Goa Resort & Casino

“The show was very well conceptualized.

Haven't seen something like this happening in Goa before.Good to connect with the vendors” Chef Anupam Gulati executive chef, Goa Marriott Resort & Spa

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GOA 2016 A REVIEW

VISITOR QUOTES

“It is always a pleasure to participate in FHW exhibition. Had a wonderful experience, be it the panel, vendor discussions or judging the competitions. Glad to be a part of the show and thank the team for the opportunity” Chef Sunit Sharma executive chef, Cidade de Goa

“There is huge potential in the Goa market and we could use a platform like this” Siddharth Savkur general manager,Alila Diwa Goa

“It was a good experience to be part of a show on this big a scale” Sudhir Jena general manager,The Lalit Golf & Spa Resort Goa

“This is the first time I have seen such an event that helped bring out the local talent.It is great show and I look forward to the next edition” Mohammad Ali

“I think the events hosted by the exhibition are promoting the local talent in a great way.There has not been an exhibition like this before” Karl Fernandes reserve brand ambassador, United Spirits

“Goa has huge potential as a market and it seems this is a good platform to bring the people of the industry together. Got some interesting takes from the panel as well” Rohan Sable general manager, Novotel Resorts & Spa, Goa

mixologist, Academy of Bartending

“FHW 2016 is a great platform to witness the industry people come together under one platform.The housekeeper's challenge was a good initiative to appreciate the work of the housekeepers” Vaishali P Sinha director housekeeper, Meluha The Fern

“It was a nourishing experience and we got some good leads from some vendors.

Look forward to being part of it again” Romol D'silva general manager, Azzure by Spree Hotels, Goa

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EXHIBITOR QUOTES

“We have participated in the exhibition before and got a good response. We have been able to generate some good leads out of Goa and look forward to make the best of it” Saptarshi Kar zonal manager - west, Lavazza

GOA 2016 A REVIEW

“This is the first time we are participating in the show and Goa is a new market for us.

There is huge potential and there have been good reviews” Nishith Jardosh partner, Stallion Barware

“This is our second time in Goa.We are happy with FHW.It is not just about the numbers but also about brand visibility.You never know when an enquiry will turn into a business deal” Sonali Kumar Siesta International

“This is the first time we are participating in FHW to explore opportunities in the Goa market. The response slowly picked up and I can see there have been various panel discussions involving purchase managers and general managers of various properties”

“We are entering India as there is huge potential in the market.The exhibition was a good platform to interact with potential clients and explore further opportunities” Sarab Burjey CFO & director – international markets, Northern Feather Canada

K K Chaudhary CEO, Sunrise Enterprises, Nova Dairy Products

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ENGINEERING & TECHNOLOGY

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HOUSEKEEPING

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INTERIORS

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RESEARCH

The new benchmark Cornell Study outlines improved hotel sustainability benchmarks

C

ORNELL’S CENTER for Hospitality Research (CHR) has released the latest benchmarks from an ongoing international project to create default sustainability data for the global hotel industry. The report, “Hotel Sustainability Benchmarking Index 2016: Energy, Water, and Carbon,” led by Eric Ricaurte in collaboration with 11 global hotel firms, analyses data provided for 8,880 properties. The report, which details the Cornell Hotel Sustainability Benchmark Index (CHSB), is available at no charge from the CHR at the Cornell School of Hotel Administration.

“By adding new segmentation by climate and hotel type, we have strengthened our industry-centric approach to this effort, given the realisa-

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tion that a practical benchmark must start within specific locations and segments, rather than trying to compare all properties,” says Ricaurte.

He points out that the hotel sustainability study’s goal is to build a representative database that provides raw benchmarks as a base for industry comparisons and data integration.

The results are presented in the CHSB2016 Index report, where users can obtain the range of benchmarks for energy consumption, water consumption, and greenhouse gas emissions for hotels within specific segments and geographic locations.

Data for this benchmarking report were provided by Diamond Resorts, Hilton Worldwide, Host Hotels & Resorts, Hyatt Hotels Corporation, InterContinental Hotels

Group, Mandarin Oriental Hotel Group, Marriott International, Park Hotel Group, Saunders Hotel Group, The Hongkong and Shanghai Hotels, and Wyndham Worldwide.

“Hilton is committed to sustainable business. By participating in the CHSB index we are able to analyse and benchmark our environmental data, which we track through LightStay, our corporate responsibility performance measurement platform, against the broader hotel industry to drive improvements and reduce our footprint. We are proud to be a part of this global initiative which positively impacts our industry and the environment,” says Maxime Verstraete, vice president of corporate responsibility, Hilton Worldwide.

Ricaurte invites hotel companies to participate in the 2017 edition of the Cornell Hotel Sustainability Benchmarking Index, which has now begun collecting 2015 data sets for carbon emissions, energy use, and water use.

“The travel and tourism sector has an incredible opportunity to drive sustainability around the world. The CHSB benchmark provides hotels the information that they need to know where they stand among their peers, and to apply that information to drive improvements and promote their own efforts to customers,” says Denise Naguib, vice president, sustainability and supplier diversity, global operations, Marriott International.

Natalie Chan, of Hongkong and Shanghai Hotels, adds,

“We appreciate this study’s effort to enable hotel companies to benchmark their environmental performance and build awareness across key markets.” Chan is director, corporate responsibility and sustainability of the Hongkong and Shanghai Hotels, which operates The Peninsula Hotels.

Ricaurte concludes, “We’re also excited to share this year’s CHSB Index in partnership with a number of additional initiatives that support the common goal of sustainability benchmarking. I want to thank the participants in this year’s study, and we encourage other organisations to become involved. We see great customer support for this effort, since many guests want information about the carbon footprint of their hotel stay.”

SEPTEMBER 1-15, 2016

MOVEMENTS Anantara Peace Haven Tangalle Anantara Peace Haven Tangalle recently appointed W H DUMINDA BOTEJU, the president of Les Clefs d’Or Association of Sri Lanka, part of the Indian Chapter, to the position of chef concierge. Sri

of having worked in various hospitality management verticals. After a three-year stint at Grand Hyatt Mumbai, Chen decided to move to JW Marriott Mumbai Juhu.

Hotel Marine Plaza, Mumbai

The Westin Mumbai Garden City The Westin Mumbai Garden City has appointed MUKUL SHARMA as executive assistant manager. Sharma has over 14 years of experience in the hospitality industry and was

Chef Uddipan Chakravarthy

Fairmont Jaipur

W H Duminda Boteju

Lanka currently has three certified Les Clefs d’Or concierges in the industry, one of which is the president of the association, Boteju.

Mukul Sharma

JW Marriott, Mumbai, Juhu VICTOR CHEN has been appointed as the resident manager of JW Marriott, Mumbai,

previously executive assistant manager, F&B at Taj Bengaluru. Soon after his academics, he was appointed as senior kitchen executive at The Oberoi Hotels and Resorts in Mumbai. He has also been trained under Chef Alain Solivérès at Le Taillevent Paris (two Michelin) in 2009 and Chef Roberto Maccioni at Luxury Yacht Nara in Sardinia in 2010.

SRIJAN VADHERA has been appointed as the general manager of Fairmont Jaipur. Vadhera brings with him more than 18 years of experience, holding executive positions in the hospitality industry in various hotel chains, specialising in various aspects of hotel operations.

He started as industrial trainee at the Taj Mahal Hotel, New Delhi, from then moving on to key positions like associate director of sales - Hyatt International Hotels & Resorts; regional director of sales - Hyatt International Hotels & Resorts leading a team of 12 sales resources located at Delhi,

CHEF KSHITIZ SHEKHAR has been appointed as the executive chef at Hotel Marine Plaza, a premium brand of Sarovar Hotels & Resorts Mumbai. With an experience of 14 years in the industry, he started his career as an industrial trainee at The Resort, Mumbai. Before joining Hotel Marine Plaza, Chef Shekhar served as executive sous chef for InterContinental, Marine Drive, Mumbai and had taken care of kitchen operations. He has worked with international and Indian hotel chains like InterContinental Marine Drive, Hotel

Treebo Group of Hotels

Sahara Star, Sheraton Saint Louis City Center USA, ITC Grand Maratha Sheraton and Towers.

Taj Coromandel, Chennai

Treebo Group of Hotels, the Bengaluru-based chain of tech-enabled budget hotels, has appointed former Yahoo executive KHILAN HARIA as the head of product. Prior to joining Treebo, Haria was working as head of product

PRATEEK KALRA has joined Taj Coromandel as the director of F&B. His last assignment was with The Westin Mumbai Garden City as F&B manager. Kalra started his career as a part of the management training programme at The Taj Group of Hotels. After honing his operations skills as

Srijan Vadhera

Khilan Haria

Prateek Kalra

heading all sales and marketing functions of Radisson Goa, Radisson Kumarakom and Country Inn and Suites; director of sales and marketing Zuri Group Global among others.

at Teabox, an e-commerce company focused on premium tea. He has also worked at Yahoo India for three years, where he led Yahoo's flagship e-commerce platform, Yahoo Stores.

restaurant manager at the Taj Palace Hotel, New Delhi, he joined the Gateway Hotels brand. He then held the position of assistant food and beverage manager, Taj Lands End, Mumbai.

Vivanta by Taj President, Mumbai Victor Chen

Juhu. With over 15 years of experience, Chen has worked with several Hyatt properties across India and the Middle East, namely Hyatt Regency Dubai, Hyatt Delhi, Grand Hyatt Mumbai and Park Hyatt Goa Resort and Spa before joining the Marriott family. He brings with him an experience

SEPTEMBER 1-15, 2016

Vivanta by Taj - President, Mumbai has announced the appointment of CHEF UDDIPAN CHAK RAVARTHY as the executive chef. With a decade of experience in the Taj Group, he is renowned for reinventing tradition with innovation. Having worked with renowned chef Ananda Soloman, Chef Chakravarthy has been an integral part in charting out the food philosophy of the Vivanta

by Taj - President.

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weekend

Scene and heard

With Marcellus Baptista

Fashion flash

Raza Beig and Emraan Hashmi at the Splash party at Aer

Big splash AER, HIGH UP Four Seasons Hotel, had an opportunity to showcase its ambience, view and F&B offering as it played venue to the party by international clothing brand Splash.

Raza Beig, CEO, Splash and Iconic, a familiar face in the Dubai circuit, was there to welcome the many guests who feasted on the Splash styles with contemporary collections for autumn/winter. Guests noted that the Character range, the newest Splash entrant, covers Superhero (Marvel), Barbie, Minion, Mickey and Minnie and other iconic character merchandise. Helping themselves to luxury spirits and hors d’oeuvres were Emraan Hashmi, Shamita Shetty, Binal Trivedi, Bhumi Pednekar, Shonali Nagrani, Sarah-Jane Dias, Anushka Manchanda, Narendra Kumar, Upen Patel and Rocky S among others.

THE FASHION WEDNESDAYS at Masala Bar in Bandra continued with trendy cocktails and trendy styles at the night featuring designer Sonaakshi Raaj who presented a glimpse of her ‘The Destination Bride’ collection. It was time for Chivas Regal and Stolichnaya and also some creative cocktails and tasty hors d’oeuvres for the special guests like designers Nishka Lulla and Babita Malkani, actor Patralekha and models like Iris Maity and Anita Kumar and some beauty contest winners.

You learned that the idea behind Fashion Wednesdays is to offer guests a chance to indulge in the very best of fashion and luxury while enjoying a high-octane experience, the aim being to create a platform where contemporary nightlife meets high fashion, offering a seamless collaboration between the two.

Sonaakshi Raaj at Fashion Wednesdays at Masala Bar

Drashti Dhami and Saumya Shetty at the re-launch of Hymus restobar

New buzz

IT WAS RE-LAUNCH TIME at Hymus restobar in Oshiwara with young restaurateur and entrepreneur Saumya Shetty, along with her sisters Siddhi Shetty and Srija Shetty, welcoming guests into the new and improved place. DJ Sheizwood, Geeta Kapoor, Aneel Murarka, Nikki Aneja, Rajeev Khinchi, Rahul Bhatt, Gautam Arora, Prashant Virendra Sharma, Shweta Khanduri, Aziz Zee, Shakir Shaikh, Gizele Thakral, Drashti Dhami, Cyndy Khojol, Asif Merchant, Gautam Arora, Anjali Pandey, Jyoti Saxena, Amit Gaur, Gaurav Parikh and Ketul Parikh were all there amidst the cosy and comfortable vibe in the place with a distinct buzz in the air, just the right place to unwind after a hard day’s work.

Social spree

Riyaaz Amlani at the launch of Goregaon Social

SEPTEMBER 1-15, 2016

SUDDENLY, SOCIAL SEEMS to be springing up here, there and everywhere. The latest space in Mumbai and the 13th in India has been launched at Oberoi Mall in Goregaon. They call it Goregaon Social and Riyaaz Amlani, CEO and MD, Impresario Entertainment & Hospitality describes it as bold and irreverent with a personality that the young, working generation identifies with. This new 2,700 square feet outpost of Social takes an irreverent look at the world of faceless, generic, international brands, that follow strict guidelines to make them all part of a stand-offish, high-end stereotype. They felt it would be fun to insert a dark, gothic triple-volumed Social space into a generic modern retail store. While working with signature Social materials and palettes, there is a unique twist with what looks like a burnt-down church to the altar of consumerism.

Well, that’s the smoking zone at Goregaon Social.

FOOD & HOSPITALITY WORLD

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weekend

E V E N T S

- Powai recently hosted Independence Day celebration with NGO Purnata

BUILDING PEOPLE'S CULTURE Sourav Kumar Mukherjee, associate director - human resources, Radisson Blu New Delhi Paschim Vihar (left) was recently felicitated with "Special Jury Mention" HR Award at its Human Resources Workshop

PARTNERS IN GROWTH AccorHotels recently signed an agreement with the Australia India Travel & Tourism Council (AITTC) to strengthen the opportunities for promoting tourism between Australia and India

A CULINARY JOURNEY Shiraz Mirza, partner, Olive Bistro, Hyderabad (centre),

HOISTING THE TRI-COLOUR Renaissance Mumbai Convention Centre Hotel

at the third anniversary celebration of Olive Bistro, Hyderabad

MILESTONE ANNIVERSARY Caesars Palace Las Vegas recently celebrated its 50th anniversary with a special birthday pool party hosted by Chef Gordon Ramsay (centre) and Gary Selesner, president, Caesars Palace (second from left)

FIGHTING HUNGER Actor Ajay Devgn recently partnered with KFC India for its "add HOPE" initiative, aimed at creating awareness for anti-hunger and raise funds to provide meals to India’s underprivileged children

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FOOD & HOSPITALITY WORLD

SEPTEMBER 1-15, 2016