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EDITOR’S NOTE

A landmark event

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he 30th edition of FHW was an incredible success in every way – from the impressive turnout of the movers and shakers from the Indian food and hospitality sector to the thought provoking conference sessions to the many championships that brought to the fore the talent and passion of the next generation in the industry. A heartfelt thank you to you all who made FHW Mumbai 2017 such a landmark event. Just 10 days after the conclusion of our own big event, came the next big happening for which the country (and the industry) had been waiting patiently. Budget 2017 had many positive announcements for India's tourism industry, but sadly lacked any major announcements for the hospitality sector, apart from the five per cent tax reduction applicable for all MSMEs. However, the launch of Incredible India 2.0 campaign internationally and the setting up of the five

HEAD OFFICE Food & Hospitality World MUMBAI: Rajan Nair, Dattaram Kandalkar, Hannover Milano Fairs India Pvt. Ltd., 102, 1st Floor, B-Wing, Business Square, Opp.Apple Heritage Building,Andheri Kurla Road, Chakala,Andheri (E) Mumbai – 400 093, India. Tel: +91-22-6687 5500, Fax: +91-22-6687 5555 Email: rajan.nair@fhwexpo.in; datta.kandalkar@fhwexpo.in Branch Offices : NEW DELHI: Prateek Sahay The Indian Express (P) Ltd. Business Publication Division Express Building, B-1/B Sector 10 Noida 201 301 Dist.Gautam Budh nagar (U.P.) India. Board line: 0120-6651500. Mobile: 09899003030 Email : prateek.sahay@fhwexpo.in / prateek@fieramilano.in

FEBRUARY 16-28, 2017

Our Associate: Dinesh Sharma Mobile: 09810264368 E-mail: 4pdesigno@gmail.com CHENNAI: A K Shukla, The Indian Express (P) Ltd, New No.37/C (Old No.16/C), 2nd Floor,Whites Road, Royapettah, Chennai - 600 014 Tel: Board: 28543031/28543032/ 28543033/28543034 Fax: 28543035 Mobile : 09849297724 E-mail: ashwanikumar.shukla@fhwexpo.in BENGALURU: Sreejith Radhakrishnan, The Indian Express (P) Ltd, 502 Devatha Plaza, 5th Floor, 131 Residency Road Bengaluru - 560025 Ph 080-22231923/24 Fax: 22231925. Mobile: 08867574257 E-mail: sreejith.radhakrishnan@fhwexpo.in

“The inter-depending nature of tourism and hospitalityindustry will ensure that the ambitious plans for infrastructure development and tourism promotion will benefit hoteliers in the long run”

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

special tourism zones in co-ordination with state governments will give a fillip to hospitality projects. These tourism zones created as Special Purpose Vehicles (SPVs) will increase job opportunities in these regions. Furthermore, the intent to skill India with various government programmes will definitely help in reducing skill shortage in the tourism and the hospitality industry. The hospitality industry, not surprisingly, considers that another year has gone waste without any major provisions for the sector by the government. However, the inter-depending nature of tourism and hospitality industry will ensure that the ambitious plans for infrastructure development and tourism promotion will naturally benefit hoteliers in the long run. This special post event issue gives you a glimpse of the key highlights of FHW Mumbai 2017. REEMA LOKESH Editor

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

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

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CONTENTS Vol 5 No 11, FEBRUARY 16-28, 2017

Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Senior Associate Editor Sudipta Dev CONTENT TEAM New Delhi Saloni Bhatia CEO (Global Fairs & Media Pvt Ltd) Sonia Chawla DESIGN National Art Director Bivash Barua Assistant Art Director Pravin Temble Senior Designer Rekha Bisht Senior Artists Ratilal Ladani Rajesh Jadhav Scheduling & Coordination Ashish Anchan

FHW2017 MUMBAI: THE BESTOFBUSINESS THE YEAR'S FIRST FOOD HOSPITALITY WORLD (FHW) EXHIBITION CONCLUDED SUCCESSFULLY IN MUMBAI, RECORDING PARTICIPATION IN LARGE NUMBERS FROM BOTH EXHIBITORS AND VISITORS. THE THREE-DAY EVENT FEATURED VARIOUS PROGRAMMES HIGHLIGHTING THE SKILLS AND KNOWLEDGE OF THE INDUSTRY PROFESSIONALS AND ALSO HONOURED SOME SPECIAL BRANDS

Photo Editor Sandeep Patil MARKETING TEAM Ashwani Kumar Shukla Dattaram Kandalkar Dhananjay Makharia Prateek Sahay Rajan Nair Sreejith Radhakrishnan

(18-26) MARKETS

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BUDGET 2017: HIGHLIGHTS AND REACTIONS

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IHCL UNVEILS ITS NEW BRAND ARCHITECTURE

DATA COMPILING & MARKETING Darshana Chauhan PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

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HVS SET TO HOST THE 13TH EDITION OF HICSA IN MUMBAI

P 16: NEW KIDS ON THE BLOCK

P 111: MOVEMENTS

The Silk Route

Grand Cuisines Banquets

P 17: PRODUCT TRACKER

P 121: WEEKEND

GAIA

Scene and heard

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CANADIAN AGRO INTRODUCES CANAPURE CANOLA OIL IN INDIA MARKET

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 © 2017 Global Fairs & Media Private Limited. All rights reserved throughout the world. Reproduction in whole or part without the Publisher's permission is prohibited.


13TH HOTEL INVESTMENT CONFERENCE - SOUTH ASIA (HICSA) 2017 GRAND HYATT MUMBAI

HOSTED BY

REGISTER NOW | 5-6 APRIL, 2017 Notable Speakers Amitabh Kant, Chief Executive Officer, NITI Aayog Arun Nanda, Chairman, Mahindra Holidays and Resorts India Ashish Jakhanwala, Managing Director and CEO, SAMHI Binod Chaudhary, Chairman, CG Corp Global Christopher J Nassetta, President and CEO, Hilton Worldwide Craig Smith, President - Asia Pacific, Marriott International David Scowsill, President and CEO, World Travel and Tourism Council Deep Kalra, Chairman and Group CEO, MakeMyTrip.com Jonathan Vanica, Managing Director Asian Special Situations Group, Goldman Sachs Kavin C Bloomer, Executive Director, Morgan Stanley Mark Hoplamazian, President and CEO, Hyatt Hotels Corporation Michael Issenberg, Chairman and CEO - Asia Pacific, AccorHotels

CO-HOST

Peter Henley, President and CEO, Onyx Hospitality Peter Kerkar, Group Chief Executive Officer, Cox and Kings Rakesh Sarna, Managing Director and CEO, Taj Hotels Resorts and Palaces Thorsten Kirschke, President - Asia Pacific, Carlson Rezidor Hotel Group Vikram Oberoi, Managing Director and CEO, The Oberoi Group

For participation, please write to HICSA@hvs.com OR log on to www.HICSAconference.com

5th HOTEL OPERATIONS SUMMIT INDIA 2017 GRAND HYATT MUMBAI

REGISTER NOW th

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April, 2017

NOTABLE speakers Ashish Jakhanwala, Managing Director and CEO, SAMHI Anuraag Bhatnagar, Area General Manager – India, Marriott International Camellia Panjabi, Group Director, Masala World / MW Eat Group Devendra Bharma, Executive Vice President, Oberoi Hotels & Resorts Mumbai Jean-Michel Cassé, Sr. Vice President Operations - India, AccorHotels Kurt Straub, Vice President Operations, Hyatt Hotels Corporation Raj Rana, Chief Executive Officer - South Asia, Carlson Rezidor Hotel Group Rajeev Menon, Chief Operating Officer - APAC (ex. Greater China), Marriott International Rakesh Sarna, Managing Director & CEO, Taj Hotels Resorts & Palaces Shantha De Silva, Head - South West Asia, InterContinental Hotels Group Shridhar B Nair, General Manager, The Leela Goa Tristan Beau de Lomenie, General Manager Delegate, Pullman & Novotel Delhi Aerocity Vir Sanghvi, Co-Founder & Chief Critic, EazyDiner CO-HOST

PARTNERS

For more information, please write to HOSI@hvs.com OR log on to www.HOSIconference.com

HOSTED BY


MARKETS

Budget 2017: Highlights and reactions Mohit Rathod Mumbai The Budget 2017, announced by Finance Minister Arun Jaitley, has outlined several developments and plans for tourism sector. Jaitley referred to tourism as a big employment generator and has announced that the government will set up five special tourism zones in

co-ordination with state governments, alongside launching the Incredible India campaign on international level. On tourism and related infrastructure front, the Budget saw several announcements for railways, aviation, road and coastal connectivity. Selected airports in Tier II cities have been identified for taking up operations and development

under PPP model. The government has also allocated `1,840.77 crore to the tourism ministry for the next fiscal, including `959.91 crore for the integrated development of tourist circuits. For the hospitality industry, the five per cent tax reduction applicable for all MSMEs, has been identified as a significant development.

Industry speak

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ne of the key wins of this budget has been the announcement to launch the Incredible India 2.0 campaign. We would eagerly await the formal plans and rollout of this muchawaited campaign. There is a huge market for cruises that India is missing out. The 2,000-km of coastal connectivity roads identified for construction and development in this Budget will facilitate better connectivity. The intent to skill India with various government programmes will definitely help to reduce skill shortage in the tourism industry. Sunder G Advani, vice chairman, World Travel & Tourism Council, India Initiative (WTTCII) and CMD, Advani Hotels & Resorts (India)

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he tourism industry welcomes this budget. We see substancial increase in budget allocation for the travel and tourism industry. The finance minister also said that exports are not increasing. I would like to highlight that tourism can play a crucial role to improve this situation. Also, the budget allocation for commerce sector – which contributes to an important amount of our business – has been reduced, but we will hold discussions with the government in the future. Sarabjeet Singh, vice chairman, Federation of Associations of Indian Tourism & Hospitality (FAITH)

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udget 2017 proposes to lay a brighter road for the hospitality segment with the announcement of the Incredible India 2.0 campaign. We welcome this move as it will enable the hospitality and tourism sectors collectively serve the increased inflow of tourists. The announcement of setting up five special tourism zones will also attract more traffic. These special tourism zones would be created as Special Purpose Vehicle (SPVs) in connection with the state government which again is a positive move for the industry and indicates a high potential of increase in job opportunities. Extending tax holidays for startups upto three years of the first seven years will attract more entrepreneurs to the hospitality sector. Overall, the budget would bring back the lost sheen to the segment. Aji Nair, chief operating officer – F&B division, Mirah Hospitality

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roposed relaxation in labour laws is also likely to provide relief to the labour-intensive sector. The tourism and hospitality sector would need greater support from the government to thrive in an increasingly competitive domestic as well as international markets. Jaideep Ghosh, partner and head – tourism and hospitality, KPMG India

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ased on the government's vision for tourism and our hopes were to receive the much needed reduction in taxes which would come into effect in the GST roll-out later this year. Also we had hoped that the government would grant infrastructure status to hotels with a project cost of `25 crore as against the present `250 crore. But there has been no mention on any of the critical aspects for promoting tourism. Dilip Datwani, president, Hotel and Restaurant Association of Western India (HRAWI)

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his Budget has taken several measures to boost the travel and tourism industry. The industry was however, keenly looking forward to a stronger government focus on incentives for the commercial real estate sector such as listing of REITS, changes to the Real Estate Regulatory Bill and creation of singlewindow clearances besides according infrastructure status to the hospitality industry. We now look forward to the implementation of GST such that all taxes are streamlined for the longterm benefit of the country. JB Singh, president and CEO, InterGlobe Hotels

F

or the hospitality industry the only take-away from the Union Budget 2017 is the five per cent tax reduction which is applicable for all MSMEs. Other than that, the government has announced plans to establish five tourism zones in the next financial year with special purpose vehicles (SPV) set-up. There is no clarity on what or where the government plans to execute this project. Despite acknowledging tourism's potential in creating a multiplier effect for the economy, the finance minister has not really marked out anything significant for its promotion. Kamlesh Barot, past-president, HRAWI

GST focus

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n another highlight following Jaitley's budget announcment, HRAWI organised a training session for hospitality establishments, in Mumbai.The session was led by advocate Anil Harish from DM Harish & Co, who explained the current tax regulations under the Income Tax Act, 1961 and the amendments announced by Jaitley in Budget 2017. Harish also focused on the changes to happen, once GST comes into force. He said, "The finance minister stressed on ease on doing business; India ranks low among other countries in the list of ease of doing business. Also, the infrastructure status is relevant for hotels, but this has not been given yet. I urge HRAWI to address this topic to the government." Sunit Kothari, director of hotels and real estate developer Kothari Group, added, "It was a golden chance for the government to announce provisions for hospitality sector, but one more year has been wasted. Our pre-budget memorandum hasn't found necessary appreciation. We hope next year the government revives the subsidies for setting up hotels, which was previously in force."

FEBRUARY 16-28, 2017


MARKETS

IHCLUNVEILS ITS NEWBRAND ARCHITECTURE All group properties to come under Taj Hotels Palaces Resorts Safaris Sudipta Dev Mumbai THE INDIAN HOTELS Company Limited (IHCL) unveiled its new brand architecture recently, marking a significant milestone in the history of the company. Now all the properties of the group (in India and overseas) will come under four categories – Taj Palaces, Taj Hotels, Taj Resorts and Taj Safaris. Speaking on the occasion, Rakesh Sarna, MD & CEO, Taj Hotels Palaces Resorts Safaris said, “We are challenging the status quo with respect and

without criticising the past.” Sarna, who had joined the company a little over two years ago said, “I joined a family vastly proud of what Taj and its history had to give but not sure what the future had in store. We asked the question – are we relevant ? We asked the people who matter – guests, colleagues, share holders, community and neighbours, and realised we had to take a step back to go forward.” Focusing on the illustrious heritage of Taj properties, a project Tajness was launched. “The history of our amazing

heritage teaches us so much. Taj is the absolute brand that is in the hearts of people. People in India have great love and admiration for the brand. Taj as a brand has the maximum equity. We realised it was time to go back to our roots. We ask for your support and guidance as we reset our journey and go back to our roots,” mentioned Sarna, adding that the company has taken the tough decision to move away from brands that did not capture the emotion of Taj. The properties under Vivanta by Taj and the Gateway brands will consequently come

under the Taj brand category. It is expected that the transition of all hotels under the new brand architecture will get completed by December 2017.

Four distinct experience zones (Taj Palaces, Taj Hotels, Taj Resorts and Taj Safaris) were showcased at the announcement event.

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MARKETS

HVS set to host the 13th edition of HICSA in Mumbai FHW Staff Mumbai WITH HOTELS ACROSS most Indian cities surpassing previous year's performance, India’s hospitality market has recently witnessed an appreciable increase in nationwide occupancy as well as a nominal growth in average daily rates. With minimal future addition of supply expected across most markets, double-digit growth in demand is also on the cards, over the next few years. This, coupled with all macro-economic factors pointing squarely toward a general resurgence in the general environment, the country’s hospitality landscape finally appears to be approaching a bright spot. Against this backdrop of renewed confidence and optimism, Hotel Investment Conference South Asia (HICSA) gains momentum for its 13th edition, once again bringing to fore the most relevant subject matter, key issues and latest industry trends that shape and transform the future of hospitality businesses in South Asia, as well as, around the world. HVS, the world’s leading hospitality consulting and services organisation, is hosting yet another edition of this major industry event, on April 5-6, 2017 in Mumbai. After a two-year stint in New Delhi, HICSA will move back to India’s financial capital and its very own home base – Mumbai, with the conference being held once again at the Grand Hyatt Mumbai. Over the last 12 years, the conference has consistently managed to scale greater heights, establishing itself as one of the most coveted forums for all industry players in the region. Each year the conference brings together more than 500 delegates from over 20 countries, comprising the best and

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the brightest from the region’s as well as the global hospitality industry. HICSA 2017 will have a power-packed Global CEO Panel showcasing the frontrunners of four of the most respected global hotel companies, namely Christopher J Nassetta, president and CEO, Hilton Worldwide; Mark Hoplamazian, president and CEO, Hyatt Hotels Corporation; Rakesh Sarna, managing director and CEO, Taj Hotels Palaces Resorts Safaris, and Vikram Oberoi, managing director and CEO, The Oberoi Group. The conference will also feature a series of powerful keynote addresses by eminent industry specialists, such as Amitabh Kant, CEO, NITI Aayog; David Scowsill, president and CEO, World Travel and Tourism Council, and Michael Issenberg, chairman and CEO - Asia Pacific, AccorHotels. The hotel transactions environment has started to pick up pace in India; rationalisation in sell-side asks coupled with infusion of institutional equity on the buy-side signal a maturing deal-making universe. Going forward, the market is expected to see an uptick in transaction volumes with a number of institutional players entering the market, and the session titled ‘Institutional Capital Chasing Hotels: Timing the Entry and

Exits’ on Day 2 of HICSA will further delve into the subject. Another trend, not to be missed, is the augmentation of the leisure space for hotel accommodation in India today. Earlier in 2016, HVS through its extensive market knowledge and research, challenged and demystified an industry paradigm that ‘leisure lacks the ability to make money’. Taking a cue from the above, HICSA 2017 will have two dedicated sessions on the subject, where stakeholders directly involved in the business of leisure, wellness and luxury will further explore the tremendous and untapped potential this segment holds. Furthermore, despite the overall hotel market witnessing robust demand growth outpacing new supply, and a steady rise in occupancy levels, the large majority of Indian hotels have only recorded a marginal ADR increase. In the Day 2 session – ‘Why Are We Struggling with Room Rates?’ representatives of prominent hotel companies will explore the reasons why and, at the same time, identify plausible solutions to address this acute challenge. HICSA 2017 will also have special emphasis on the hotel owners. The event will open with an exclusive pre-conference ‘Owners’ Only Roundtable’ in an effort to provide

owners a platform where they can jointly and candidly express their views and concerns. The roundtable will feature focussed discussion topics such as management contracts, sale and leaseback, and project development case studies, among others. The conference will also see a number of owner-driven panel discussions led by the some of the most prominent hotel owners in the South Asian region. Every year, the conference successfully brings together representatives of more than 100 ownership groups, and the 2017 conference is already well placed to exceed last years’ numbers. Last but certainly not the least, this year HICSA will recognise Dr AB Kerkar as the recipient of the ‘Lifetime Achievement Award’. Presently the chairman of V Hotels, Dr Kerkar needs no introduction in the hospitality industry, being one of the key personnel responsible for the success and expansion of the Taj Group of Hotels, which grew from a single hotel company into an international chain of 50 hotels during his 35-year tenure at the helm of affairs. The conference this year will feature industry stalwarts such as, but not limited to Arun Nanda, chairman, Mahindra Holidays and Resorts India; Ashish Jakhanwala, MD and

CEO, SAMHI; Binod Chaudhary, chairman, CG Corp; Craig Smith, president - APAC, Marriott International; Deep Kalra, chairman and group CEO, MakeMyTrip; Jonathan Vanica, managing director Asian Special Situations Group, Goldman Sachs; Kapil Chopra, president, The Oberoi Group; Kavin C Bloomer, executive director, Morgan Stanley; Peter Henley, president and CEO, Onyx Hospitality; Peter Kerkar, group CEO, Cox and Kings, and Thorsten Kirschke, president APAC, Carlson Rezidor Hotel Group, to name a few. Not to forget, the ‘HICSA Hotels of the Year Awards’, now in its ninth year, will again have the most outstanding new hotel developments in the South Asian region being recognised. The nominations will include all hotels that commenced operations in the past one year, across five categories: Luxury & Upper Upscale Segment; Upscale Segment; Upper Mid Market Segment; Mid Market Segment and Budget & Economy Segment. Shortlisting will be done by an independent panel of judges and the best new hotel in each category will be determined via an online voting process by HICSA 2017 delegates. The winners will be announced on DAY 1, as part of the conference programme.

FEBRUARY 16-28, 2017


MARKETS

Canadian Agro introduces Canapure Canola Oil in India market Mohit Rathod Mumbai CANADIAN AGRO INDIA, the Indian arm of a leading trading company for canola oil, canola pulses and dairy products in Canada, Canadian Agro, is placing its product Canapure Canola Oil firmly in the India market. The company, which debuted the product in India in September last year, recently strengthened its presence through Food Hospitality World (FHW) Mumbai 2017. Describing Canapure, Rakesh Gupta, managing director, Canadian Agro India, said, "The beauty of the product is that it is not blended, it is pure canola oil. Canola oil has no trans fat and contains omega 3

naturally. The burning point of canola oil is very high, so when you use it for frying, it doesn't create smoke. It also has a neutral taste, which eliminates the oil's taste and brings out the taste of food." The product is manufactured in Canada and bottled in India. "The demand for canola oil in the India market is gradually increasing as people are getting more health conscious. Acceptance by consumers is very good and we have received an encouraging response from the market. We have seen that first-time users are coming back to buy the product, so the challenge is convincing people to try it first," added Gupta.

The company is putting efforts into creating product awareness and promoting it in India, through a newly created TVC, talk shows with doctors who can then tell people about its health benefits. The company has also deployed a sales team of over 150 people which undertakes B2C promotional activities. Acknowledging B2B business and promotions, Gupta stated, "We are also in talks with the HORECA industy and institutions. We are in the process of negotiations, reaching to hotels, giving them samples, getting serious leads from the hotels and the industry." Canapure is available across various Indian cities, at traditional stores; modern trade

stores such as HyperCITY and online stores such as Amazon and BigBasket. Canadian Agro plans to roll out Canapure in more modern trade stores. Elaborating plans for 2017, Gupta revealed, "For 2017, our plans are to make sure that the product is available at every point, and get more products of Canadian Agro into the India market. We are also expecting the number of import and sales to grow this year." The company will also debut canola pulses in India. "In case of pulses, we will make sure the the importer, processor and seller is the same person, which will eliminate margins at three levels, so we can give quality products at competitive prices," he stated.

Amazon seeks government approval for food e-retail in India FHW Staff Mumbai GLOBAL E-COMMERCE GIANT Amazon has sought governments approval for online retailing of food products produced and manufactured in India. The US-based company has proposed to invest about `3,400 crore for the purpose, sources said, adding the application is being considered by the Commerce and Industry Ministry. As per the proposal, the company will open a wholly-owned subsidiary in India to carry out the business. It will stock food products and sell online.

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When contacted, the company said in a statement: "We are excited by the governments continued efforts to encourage FDI in India for a stronger food supply chain. We have sought an approval to invest and partner with the government in achieving this vision." It, however, declined to comment on the investment details. Currently, the government permits 100 per cent FDI in the food processing sector. As per norms, a foreign company can open a wholly-owned subsidiary in India to retail food products produced and or manufactured in the country by way of opening stores or online.

As per norms, a foreign company can open a wholly-owned subsidiary in India to retail food products produced and or manufactured in the country by way of opening stores or online Amazon currently operates an e-commerce marketplace in India and competes with the likes of Flipkart and

Snapdeal. Though the regulations allow 100 per cent overseas capital in such platforms, these enti-

ties cannot sell products themselves. Amazon has been bullish on India, introducing new features for customers and sellers, even as the region continues to weigh heavy on the US-based company's finances. It has also been aggressively investing in areas like marketing and promotions and expanding infrastructure in India. Betting big on the burgeoning e-commerce market in India, its chief Jeff Bezos had said the company will invest US$ 3 billion in India, taking its total investment committed here to over US$ 5 billion. (PTI)

FEBRUARY 16-28, 2017


MARKETS

Yatra to promote homestays in AP FHW Staff Mumbai ONLINE TRAVEL COMPANY Yatra.com has forged an alliance with the Government of Andhra Pradesh to promote homestays and enhance tourism in the state through its holiday packages. With an inventory of over 3000 homestays across 130 cities in India, Yatra intends to grow the segment by creating an interactive and sustainable ecosystem.

As part of the partnership, Yatra will list over 200 properties on its website and encourage the growth of homestays in Andhra Pradesh

The MoU was signed during the Partnership Summit at Vishakhapatnam in presence of Andhra Pradesh Chief Minister N Chandrababu Naidu. Through the partnership, Yatra will promote all the state tourism approved homestays. Sharat Dhall, COO (B2C), Yatra.com, said, “Homestays as a trend is rapidly gaining popularity in India. As new age travellers seek out unique experiences in the course of their travels, we believe that this kind of non-hotel accommodation has tremendous growth

FEBRUARY 16-28, 2017

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potential in the country. Also, the partnership with Andhra Pradesh government will provide an alternate source of in-

come for the local population and enhance their livelihoods without straining their existing resources, thereby creating

sustainable livelihood and creating large scale employment.� As part of the partnership,

Yatra will list over 200 properties on its website and encourage the growth of homestays in Andhra Pradesh.


MARKETS

Reuben’s at One&Only Cape Town introduces Chef & The Vine culinary series FHW Staff Mumbai ONE&ONLY CAPE TOWN introduces a new culinary experience with the Chef and The Vine Series. This monthly wine and dine programme brings together the best of the Cape’s wine farms paired with seasonal dishes in Reuben’s restaurant. Hosted by Reuben’s head chef, Chris Mare, and One&Only Cape Town’s head sommelier, Luvo Ntezo, the ‘Chef & The Vine’ series is designed to tantalise the taste buds and satisfy the inner wine connoisseur. The food is carefully and delicately prepared to perfectly suit the wine of the night. These wines are provided by some of the top wine farms in the Cape. The series begins on February 23, 2017 with De Toren Private Cellar. This Stellenbosch based boutique winery is known for its world-class Bordeaux-style wines. With a number of awards to its name and a place in the Top 10 Red Wines Producers in the country by

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the South African Wine Index, De Toren will undoubtedly offer up a delicious variety of wines on the night. Ataraxia Wines will put its best foot forward in Reuben’s on March 30, 2017. Founded in 2004 by husband and wife team Kevin and Hanli Grant, in partnership with a few friends, Ataraxia is rather new by Cape wine farm standards, but Ataraxia can hold its own among the best in the country with its four wine offerings of an unwooded Sauvignon Blanc, a wooded Chardonnay, a Pinot Noir and its Serenity red blend. April 27, 2017 sees Iona Wine Farm from Elgin hosting in Reuben’s. Careful planning and process goes into each bottle in order to produce a product unlike any other. Focusing on a handful of quality wines, Iona promises that its awardwining wines will perfectly suit the dishes on offer from Reuben’s on this night. Holden Manz Wine Estate exclusively grows red grapes and will be bringing a selection of these award-winning wines

to the ‘Chef & the Vine’ dinner experience on May 30, 2017. The delectable selection of Cabernet Sauvignon, Cabernet Franc, Syrah and Merlot is the perfect pairing with Reuben’s cuisine. Situated at the top of the Helshoogte Pass in Stellenbosch with breath-taking views is Thelema Mountain Vineyards. wine maker, Rudi Schultz under the guidance of Gyles Webb, has truly mastered his wine-making style and creates wines at are flavourful, flamboyant and complex. Guests will experience a taste of these wines on June 29, 2017. Highly regarded for its delectable Pinot Noir and Chardonnay wine varieties, Hamilton Russel Vineyards visits One&Only Cape Town on July 27, 2017. These fullbodied wines make for a flawless pair with what Reuben’s Restaurant has to offer. The family-owned Warwick Wine Estate is a boutique winery situated in the beautiful town of Stellenbosch. This wine farm has a wide range of award-winning wines that guests are sure to enjoy an ex-

traordinary dining experience on August 31, 2017. Kanonkop Wine Estate is located in Simonsberg, an area of Stellenbosch known as the “red wine bowl” of South Africa, and proudly boasts a number of local and international awardwinning wines in its arsenal. Here, winemakers continue to make wine in open concrete fermenters. These tanks are wide and shallow rather than following the traditional shape of high and deep. This gives Kanonkop wines a distict colour, and full-bodied taste in every bottle. Guests can enjoy a taste of these wines on September 28, 2017. Rust en Vrede joins the team at Reuben’s on October 26, 2017. Specialising in reds only with a focus on Syrah, Cabernet and Merlot, this wine estate is a South African gem. It has been named as part of the Top 100 Wines of the World for four consecutive years. Anthonij Rupert Wyne boasts a remarkable portfolio of farms and therefore a wide variety of world-class wines.

They join will be at Reuben’s on November 29, 2017 where they will showcase some of their best wines alongside the most delicious dishes. Oneric rounds off the 2017 series on December 13, 2017. Based in Elgin, Oneric is situated in a cool wine producing area that allows for the grapes to ripen slightly slower than in other areas of the Cape. The result of this is fresh, crisp and graceful wines that will pair perfectly with the robust food on offer from Reuben’s.

FEBRUARY 16-28, 2017


MARKETS

The Oberoi Group starts online applications for STEP programme FHW Staff Mumbai THE OBEROI GROUP has opened online applications for selection of students for its Systematic Training and Education Programme (STEP). The three-year programme, designed for students completing high school, combines practical on-job training with study towards a Bachelor of Tourism Studies Degree from the Indira Gandhi National

Open University (IGNOU). Trainees are provided with assistance in the form of study materials and time to prepare for the exams for their undergraduate degree. The Oberoi Centre of Learning and Development covers all expenses on IGNOU course fees and books, accommodation and duty meals, medical insurance and uniforms. Selected candidates are also paid a monthly allowance over the three-year period.

Now in its 13th year, STEP’s kitchen operations programme includes training in the western and Indian kitchens, besides orientation in specialised sections such as bakery, pastry and the cold kitchen. The hotel operations programme consists of two streams – front office/F&B service focus and housekeeping focus. On completing the programme and subject to vacancies, the STEP graduates may join The Oberoi Group as

operations assistants. STEP graduates are also eligible to compete for admission to The Oberoi Centre of Learning and Development’s two-year post graduate management programmes, leading to an executive position with The Oberoi Group. Huvida Marshall, dean and senior vice president, The Oberoi Centre of Learning and Development, said, “The STEP programme was launched in 2004 with the aim

to provide young aspirants wishing to make a career in hospitality, the opportunity to train at some of the best hotels in the world under the guidance of professional hoteliers. During the programme, a trainee is placed at one of our hotels, learns the various aspects of hotel operations and is thus able to gain valuable experience besides honing the attitude, skills and knowledge required by the industry.”

O2 SPA,ANDHRAGOVTINK MOU TO SEE US $1.75 MN INVESTMENT FHW Staff Mumbai CONTINUING EXPANSION, DAY spa chain O2 Spa has entered into an MoU with Andhra Pradesh government that will see an investment of US$ 1.75 million for a period of three years, starting October this year. This investment is aimed at setting up of O2 Spa facilities across the state wherein youth from the state will be trained and employed. This agreement was signed between O2 Spa and Andhra Pradesh Tourism Development Corporation (APTDC) at the second Sunrise Andhra Pradesh Investment Meet held in Vizag. O2 Spa was represented by Sameer Nair, business head – India whereas Girija Shankar, managing director, APTDC represented the government. Ritesh Mastipuram, founder and MD, O2 Spa, said, “The Indian wellness industry is expected to grow at a compounded annual growth rate

FEBRUARY 16-28, 2017

(CAGR) of 12 per cent for the next five years to achieve a `1,50,000 crore-turnover by 2019-20. The growth and requirement of the industry will continue to see an upward curve and so will the opportunity for skilled youths. This partnership with the Government of Andhra Pradesh will

enable us in reaching out and bettering the lives of many youths by appropriately skilling them and placing them in apt job opportunities.” O2 Spa will set up facilities across cities such as Amravati, Vijaywada, Vizag and more, within the next three years. The training aspects for the youths

will be undertaken by O2 Skills Academy, an initiative of O2 Spa. This collaboration aims to provide employment linked, market oriented vocational training to fill the gaps that the spa and hospitality industry faces, by providing trained resources. O2 Spa is investing US$ 15 million in expanding its opera-

tions in the country and aboard. The company will grow from its current base of 82 outlets in 18 cities to 150 outlets across 30 cities by FY20162017. The expansion plans include addition of about 30 outlets in Tier I and 60 outlets in Tier II cities in India and over 10 outlets abroad.

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MARKETS

AccorHotels to acquire Travel Keys FHW Staff Mumbai ACCORHOTELS HAS begun exclusive negotiations for 100 per cent acquisition of private vacation rental company Travel Keys. Founded in 1991, Atlantabased Travel Keys is a travel broker representing a luxury collection of over 5,000 villas in more than 100 destinations across the Caribbean, Mexico, Hawaii and the United States, Europe, Asia and Africa. The combination of Travel Keys with onefinestay and Squarebreak will provide AccorHotels with an offering of about 8,500 addresses in the

luxury private rental market, with properties in both the vacation and urban segments. The transaction is expected to close in Q2 2017 after customary due diligence. Sebastien Bazin, chairman and CEO, AccorHotels, said, “We are extremely pleased to have Bobby Gibson and his team join the AccorHotels family. They have built a robust business over the years that will be instrumental in our strategy to create the number one luxury private rental player in the world. Travel Keys brings an impressive portfolio of premium properties to our existing activities. This acquisition fur-

ther demonstrates our agility and dynamic approach to offer comprehensive services to our clients.” Bobby Gibson, CEO, Travel Keys, added, “We feel a strong link with the AccorHotels’ teams, and share in the vision of both Sebastien Bazin and the private rental leaders at AccorHotels about the future of our industry. We are enthusiastic about this partnership, writing a new and exciting chapter of Travel Keys’ story. Our objective is to offer extraordinary experiences to our guests – the best homes in the best locations with the highest level of service. At the same time,

Sebastien Bazin

we cater to extremely demanding hosts who find their unique assets mismatched to

the mass market offerings found in emerging peer to peer marketplaces.”

PREFERRED HOTELS & RESORTS GENERATES US $1.11 BN RESERVATIONS REVENUE FHW Staff Mumbai PREFERRED HOTELS & Resorts, global provider of sales, marketing, and distribution services to independent luxury hotels, has announced its 2016 year-end results. Last year, continuing the momentum gained in 2015 following its global rebranding initiative, the company generated US$ 1.11 billion in reservations revenue on behalf of its member properties worldwide, welcomed 82 new properties, and enriched its points-based iPrefer hotel rewards programme. “Our move to one global brand allowed us to be more nimble and presented fresh, exciting opportunities, so we set out for 2016 with intentions to thoughtfully grow our brand presence and innovate in the areas that would help us most effectively connect our member hotels with their ideal guest. Our team’s focus last year not only helped us execute

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on these goals, but also created a strong pipeline to generate immediate results in 2017, which will be a pivotal year as we approach our 50th anniversary,” said Lindsey Ueberroth, president and CEO, Preferred Hotels & Resorts. iPrefer, which was revised in February 2016 to feature a simplified two-tier structure and enhanced benefits, has been identified as a major driver behind the results. The

crease in room revenue generated through iPrefer bookings, compared to 2015 activity. Till date, over 1.8 million travellers have enrolled in iPrefer. Offering more destinations last year, Preferred Hotels & Resorts expanded its footprint in 27 countries globally – marking first-time presence in Sweden, Norway, Bahrain, Saudi Arabia, and Qatar – through new relationships with individual properties and growing al-

Our move to one global brand allowed us to be more nimble and presented fresh, exciting opportunities Lindsey Ueberroth

revision fueled stronger loyalty for the brand and participating independent hotels, producing a 57 per cent increase in enrollments, a 24 per cent increase in stays, and a 23 per cent in-

liances with premier hospitality groups. Over the year, the company finalised agreements to represent select hotels within the portfolios of new brand partners such as Katara

Hospitality’s Murwab Hotel Group, Nordic Hotels & Resorts, Fortune Hotels, Vivienda Hotel Villas, and Rosen Hotels & Resorts, and was tapped to support the new openings of

existing partners such as NH Collection, Montage Hotels & Resorts, Salamander Hotels & Resorts, sbe, Shilla Stay, Pyramid Hotel Group, and Ocean Properties.

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MARKETS

Tourico Holidays to merge with Hotelbeds Group FHW Staff Mumbai HOTELBEDS GROUP, A GLOBAL bedbank and B2B service provider to the travel industry, has announced plans of Tourico Holidays merging with its bedbank business unit. Joan Vilà, executive chairman, Hotelbeds Group, said, “With the backing of Cinven and CPPIB, we are entering the next phase of our development since becoming an independent company back in September. Therefore it gives me great pleasure to announce

that Tourico Holidays will join Hotelbeds Group. Tourico Holidays has a well-deserved reputation for excellence and innovation that I have respected for many years. I look forward to working with its experienced leadership team. The proposed deal will enable us to enhance our footprint, especially in Tourico Holidays’ home market of North America whilst they will benefit from belonging to Hotelbeds Group's global network. Together we will combine our best in class technology and distribution expertise for the benefit of

both our hotel partners and clients. For the time being, both businesses will continue as usual, focusing on our top priority: providing the best possible service to our hotel partners and clients.” Uri Argov, CEO, Tourico Holidays, added, “We are very excited about what this deal can mean to the B2B travel industry. Tourico Holidays’ management team looks forward to bringing together these two great businesses in order to better serve our combined supplier and client base. At a cultural level, this deal is strong

because our two organisations are both entrepreneurial, dynamic and high energy – and just like Hotelbeds Group, we are passionate about what we do and focus hard on execution.” Tourico Holidays will continue to operate as an independent business while a long term strategy is developed to find the most appropriate way to combine the businesses. The transaction is subject to customary regulatory and antitrust approvals. This includes the top holding company of the Tourico

Group and indirectly all its entities, including its holding subsidiaries, Tourico Holidays, Travel Holdings and Tourico Holidays Spain and the technology development Israeli subsidiary TGS Israel Development. The deal will be legally structured via the merger of the top holding company of Tourico Group (Travel Holdings Parent Corporation) and Hotelbeds US Holdco, Hotelbeds Group Holding's legal entity in the United States. The merged entity will be 100 per cent owned by Hotelbeds Group.

HRAWI SEEKS UNIFORMITYIN REGULATIONS FOR HOMESTAYS FHW Staff Mumbai HIGHLIGHTING THE “UNFAIR” advantages enjoyed by unregulated players and aggregators from the unorganised sector like bed and breakfast and homestays, the Hotel and Restaurant Association of Western India (HRAWI) has announced that it will petition the governments of its western region, to create a level playing field and bring uniformity in regulations for all hospitality players in the market. It has pointed out that while five star hotels pay 38 per cent of the room revenue as direct and indirect taxes, some of the bungalows listed with hotel aggregators do not pay taxes. Further, over 42 licenses are needed to start and operate an organised sector hotel, while the unregulated sector operates without undergoing any such process. “We welcome competition in any and every form, but this

FEBRUARY 16-28, 2017

kind of disparity is unhealthy for the industry. It is almost as if we are doing our businesses with our hands tied. Disruptions are healthy, as it allows customers to enjoy best services at the cheapest rates. But the disruptors cannot be allowed to disrupt and proliferate simply on the basis of avoiding regulations and taxes. Today a hotel, let’s say charges `1500 for a room, then it has to pay 10 per cent as luxury tax beside other taxes, but a bungalow listed in Airbnb, for over `10,000 a day, ends up paying nothing. If nothing else, this is a loss of revenue to the exchequer also,” said Dilip Datwani, president, HRAWI. “Clearly the big ticket concerns are the security issues and the loss of revenue to the exchequer. HRAWI recently compiled a document on how other major cities in the world have dealt with this issue. Some of the findings were revealing. After licenses were made mandatory in Germany,

We welcome competition in any and every form, but this kind of disparity is unhealthy 40 per cent of Berlin’s Airbnb listings disappeared. Amsterdam, meanwhile, banned apartments rented out for more than 60 days per year, or to more than four people at a time. It has also allocated US$ 1.1 million to identify apartments that are being offered for short term rentals or don’t have landlords living in them. Barcelona has slapped Airbnb and homestays US$ 65,000 each for listing apartment without permit,” commented Sanjay Sethi, CEO and managing director, Chalet

Hotels, owner of several Marriott properties in India. “In a country like India where tourism is at a nascent stage the unorganised, illicit accommodation could spell doom. The primary problem is that there are no standardisations or categorisations. There have been multiple cases of exaggerated promises, misrepresentations, disagreements and conflicts with guests, hygiene issues and intimidations among others. Because the stays are unregulated, there are no redressal systems in place. Hotels are required by law to send details of foreign guests to the police station by submission of a C Form. This is a security requirement from the Ministry of Home Affairs. Homestays are not required to be compliant and the industry fears that this will become the de facto accommodation for those foreigners that seek anonymity from the police,” added Datwani. HRAWI also questioned the relevance of subjecting hotels

to administrative clearances, liquor permits and other licenses while these unorganised accommodations are exempted. “The hospitality industry without these illicit accommodations in Maharashtra today, can generate almost `600 crore per extra night that a foreign tourist stays back to the government as foreign exchange earnings, besides being the highest employment generator. Almost all tourist towns across the world have grown on the back of strong hospitality infrastructure and not unregulated homestays. The government will have to consider, either allowing hotels to operate with the same relaxations as would be given to these aggregators and such unregulated homestays as they are not treated equally, there can’t be a first among equals,” stated Kamlesh Barot, past president, Federation of Hotel and Restaurant Associations of India (FHRAI).

FOOD & HOSPITALITY WORLD

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NEW KIDS ON THE BLOCK

The Silk Route

ibis Kochi City Centre

The Silk Route, an authentic Chinese restaurant, has opened in Vasant Kunj, Delhi. The restaurant draws inspiration from the ancient network of the SinoIndia trade route, The Silk Route. Inspired by the Chinese gastronome, the restaurant has an a-la-carte menu featuring a variety of vegetarian and non-vegetarian classics. The Silk route kitchen crew is a team of three specialised chefs namely Chef Li Xiaolong and Chef Lu Khai min from China and Master Chef fame Chef Sadaf Hussain from India. The food menu is complimented by a bar-menu that offers a selection of cocktails and beverages along with regular alcohol offerings. Spread across 2,500 sq ft, the 90-seating restaurant depicts contemporary take on perceived oriental design.

AccorHotels has marked the debut of its economy brand ibis in Kochi with the launch of ibis Kochi City Centre, which is also the first AccorHotels’ property to open in Kerala. Located on Ernakulam’s commercial hub – MG Road, the hotel is a few steps away from the upcoming Kochi Metro station and a short drive from the Ernakulam Railway Station. The hotel features 115 guest rooms. The hotel is home to Spice It –a signature food concept tailor-made for India, serving Indian, Oriental and European cuisine. ibis Kochi City Centre also features My Zone at The Hub, the hotel’s lobby bar. The hotel has two meeting rooms that can accommodate up to 70 guests for meetings and private events. The hotel also has a cardio centre.

Meininger Amsterdam City West Hotel Cox & Kings-owned Meininger Hotel Group signed an agreement for the third expansion phase of its Amsterdam City West Hotel. By spring 2018, the Meininger Amsterdam City West Hotel will increase its bed capacity from 1,177 beds to 1,585 beds. Meininger Amsterdam City West Hotel was the first Meininger hotel to open in the Netherlands, commencing in 2012. Over the past five years, the hotel has been continuously expanding and now comprises of 321 rooms and 1,177 beds. The hotel's high occupancy led to the conversion of the adjacent office building to create space for new hotel rooms during the first reconstruction phase. The second reconstruction phase, which was completed in December 2016, further increased room capacity, and the communal areas were also expanded and redesigned.

Avani Avenida Liberdade Lisbon Hotel Avani Hotels & Resorts will debut in Europe with the opening of Avani Avenida Liberdade Lisbon Hotel in the Portuguese capital. The 119-key hotel will launch on April 1 this year, following the completion of an EU1.5 million refurbishment. The property, formerly Tivoli Jardim Lisboa Hotel, is currently undergoing an extensive refurbishment. The scope of work includes the redesign of the facade, the guestrooms, lobby, reception and the installation of an AvaniFit gym. The open plan lobby merges the reception, lounge, meeting and leisure areas together. All guest rooms will have balconies, with Avani Premier Rooms enjoying views over Avenida da Liberdade, whereas Avani Deluxe rooms, located on the highest floors, will have views over the city. Avani Family Rooms will offer king-sized beds and a double sofa-bed. Breakfast, lunch and dinner will be served at Olivier Avenida Restaurant featuring Chef Olivier da Costa’s Mediterranean inspired cuisine. For business guests, the neighbouring Palacete Conference and Events Centre offers three floors of event space with capacity for up to 260 people. The ground floor has a reception area, the first floor offers three function rooms with varied configuration capabilities along with an outdoor terrace, and the top floor houses an exclusive boardroom with its own foyer and elevator access.

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Skye Hotel Suites The Crown Group, developer of residential and commercial properties across Australia, is set to launch its new hotel brand, Skye Hotel Suites in Parramatta. Set to open in early 2017, Skye Hotel Suites offers 72 luxury suites overlooking Sydney within the new V by Crown Group, a 28storey luxury residential and commercial development. The hotel is located within V by Crown Group. The tower houses a mix of 590 residence apartments and hotel suites along with an outdoor, 25-metre swimming pool, fitness centre, entertainment rooms and outdoor spaces. Skye Hotel Suites features 72 luxury studio, one and two-bedroom suites overlooking Sydney. Guests can avail access to V by Crown Group’s resort-style pool and sauna, fitness centre, business centre and conference room facilities, along with an alfresco dining and retail piazza. The bar on level 26 is Parramatta’s highest bar, offering open-air terrace and 270-degree views of Sydney’s skyline, the Harbour Bridge and the Blue Mountains. Skye Hotel Suites, located in the heart of Parramatta, is ideally suited for business travellers. The tower is situated at the corner of Macquarie and Marsden streets, less than 300 metres from Parramatta Square and a short walk from the train station, Westfield Parramatta and the Heritage Parklands.

FEBRUARY 16-28, 2017


PRODUCT TRACKER

GAIA

Cremica

GAIA has launched crunchy muesli – Amaranth, a meal-in-abowl product. Amaranth is ideal breakfast choice for the health-conscious. Packed with the goodness of fibre, protein and antioxidants, the product is a mix of multi-grains such as rolled oats, wheat and corn flakes, along with almonds, raisins, millet and assorted seeds of amaranth, pumpkin and sesame.

Cremica has launched two new sauces – English Mustard Sauce and Kasundi Mustard Sauce. English Mustard Sauce is priced at `77 and Kasundi Mustard Sauce at `70 for 300 gms. These sauces are available in departmental stores across India.

Khortytsa Tata Starbucks Tata Starbucks has recently introduced Starbucks Teavana beverages as a core offering across its 88 stores in India. The launch of Starbucks Teavana brings a range of 18 distinct tea offerings including an Indian signature tea, iced teas, brewed hot teas and tea lattes. In addition to the signature innovation, customers can experience global Starbucks Teavana favourites including Youthberry white tea, hibiscus herbal infusion as well as the limitedtime handcrafted offerings from Starbucks like Matcha and Espresso Fusion, Black Tea with Ruby Grapefruit and Honey and Iced Shaken Hibiscus with Pomegranate Pearls.

The third highest selling vodka in the world, Khortytsa, has been launched at Aura, The Claridges. The Ukrainian brand, Khortytsa Ice, has characteristics of the bottle that changes its colour when chilled. It is a blend of mint, lime and menthol varieties of ethanol and has a subtle floral flavour and the feeling of coolness. Khortytsa is produced using a traditional recipe with modern technology.

Vinod Cookware Vinod Cookware has launched its 420ml Cosmos Bottles, priced at `699 with features like mirror finish, anti-spill mechanism, durability and break resistant. Available in shades of blue, yellow and black, Cosmos features a mirror finish texture, lightweight design and durable structure that is specially engineered for rugged outdoor usage. Featuring slender design, the leak-proof bottle is 100 per cent leak proof.

Peps Industries Peps Industries recently launched a special mattress for this Valentine season – Peps Vivah. It is a specially crafted mattress from Peps Industries, ideal for gifting purposes. Peps Vivah is made of pocketed springs, which are independent springs encased in individual pockets of textile. The mattress has been specifically designed in a way to ensure comfort, while also being noiseless unlike most spring mattresses.

FEBRUARY 16-28, 2017

FOOD & HOSPITALITY WORLD

17


FHW 2017 MUMBAI - A REVIEW

FHW 2017 Mumbai: The best of business The year's first Food Hospitality World (FHW) exhibition concluded successfully in Mumbai, recording participation in large numbers from both exhibitors and visitors. The three-day event featured various programmes highlighting the skills and knowledge of the industry professionals and also honoured some special brands

I

ndia’s truly international food and hospitality tradeshow for the HoReCa industry, Food Hospitality World (FHW) witnessed 250 exhibitors participating in the 30th edition. Organised from January 1921,2017 at BKC, Mumbai, FHW brought leading global players to showcase their latest products and innovations and industry leaders to con-

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verge, interact and source their annual requirements. The 30th edition FHW was inaugurated by an esteemed panel of eminent guests which included Shaina NC, BJP spokesperson, Maharashtra; Chef Manjit Singh Gill, corporate chef, ITC Hotels; Chef Vernon Coelho, president, Western India Culinary Association; Dilip C Datwani, president,

FEBRUARY 16-28, 2017


FHW 2017 MUMBAI - A REVIEW Hotel and Restaurants Association of Western India; Mohan Deshpande, chairman, Hospitality Purchase Managers Forum (HPMF) and Neerav Panchamia, president, Poona Hoteliers Association (PHA). Shaina NC said, "I am happy to witness such a wonderful platform for the hospitality industry. Being a foodie, I am very interested in the growth that this industry has seen and to be part of such platforms that are truly international in standard. I am sure this industry will see exponential growth in the near future." At the inaugural, Chef Manjit Singh Gill, stated, "I have been in the industry since 1974 and feel honoured to be part of FHW's 30th exhibition. The industry has only seen growth in the past years and these shows play a great role in introducing us to new trends. We in the kitchens are grateful for such platforms which make our work easier." Datwani wished the team a fruitful event and said, “FHW has become huge and is promoting healthy competition among industry professionals. We can see for ourselves and choose from the various vendors present at the venue.” Panchamia, added that the hospitality industry has seen marked growth but there is a constant need to upgrade. “Platforms like these give us the opportunity to connect and I can see an interesting lineup of events for the next three days,” he mentioned. The first day unfolded with events like CEO Speak with Retail Association of India (RAI), National Restaurants Association of India (NRAI) training session, FHW Business Excellence Honours along with some special sessions in food styling and photography. The live cooking, chocolate showpieces and 3D cakes competitions were held as part of the Great Indian Culinary Challenge (GICC) on the same day.

FEBRUARY 16-28, 2017

The second day started with a knowledge enlightening session of Hospitality Think Tank with the presence of 12 general managers from Mumbai and Pune. This was followed by the Power of Purchase panel discussion on the future of hospitality purchase professionals. The last session of the day was a discussion on creating the wow factor in housekeeping services. The sessions were well received as a large audience gathered to hear the panelists. Among the competitions, the day witnessed plated desserts and live cooking in GICC along with centre piece display and towel art competitions in the Professional Housekeeper's Challenge. A major development this year was a dedicated CINET Laundry Pavilion. At the corresponding conference, a number of keynote speakers presented the developments and technologies in the Professional Textile Care (PTC) industry, specifically in India. The last day was eventful with the Mixology Championship and GICC Awards. Celebrity chef Sanjeev Kapoor visited the exhibition as the chief guest to present the awards. Applauding the efforts of the FHW team, he stated, “I would like to salute FHW for having this platform. If we have to look at something global, we need to know how to push ourselves. Participation at India level needs to get better, then only we must expand to international level. FHW realised this potential and they started this platform, which is a good beginning for the chefs community.” Organised by India’s leading media house The Indian Express and Hannover Milano Fairs India (subsidiary of two of the world’s biggest tradeshow organisers – Deutsche Messe, Germany and Fiera Milano, Italy), FHW is one of the most visited platforms for trade and consumers in food, beverage and hospitality industry in the country.

Chef Sanjeev Kapoor

Chef Manjit Singh Gill

Dilip C Datwani

Chef Vernon Coelho

Mohan Deshpande

Neerav Panchamia

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FHW 2017 MUMBAI - A REVIEW

A 'fresh' focus on food retail A momentous development at FHW Mumbai 2017 was the very first FHW CEO Speak with the Retailers Association of India (RAI), which saw the heads of leading food retail groups put forth their views on the challenges and opportunities in the industry By Sudipta Dev

A

key highlight of Day 1 at FHW Mumbai 2017 was the FHW CEO Speak panel discussion with Retailers Association of India (RAI) on 'Food retail in India: Opportunities, challenges and trends'. FHW's very first engagement with RAI turned out to be an insightful discussion which focused on many pertinent issues in the retail sector. Moderated by Anil Talreja, partner, Deloitte Haskins & Sells LLP, the panel members included

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Anuj Goyal, director, Brijwasi Sweets India; Sadashiv Nayak, CEO, Big Bazaar; K Radhakrishnan, co-founder, Grocermax; and Ramesh Menon, CEO, HyperCITY Retail (India). Food retail industry in India comprises both online and physical stores (Big Bazaar, HyperCITY, momand-pop shops). It is a largely fragmented industry in the country, which also happens to be one of its primary challenges. According to Radhakrishnan, the problem

K Radhakrishnan

Sadashiv Nayak

Anil Talreja

FEBRUARY 16-28, 2017


FHW 2017 MUMBAI - A REVIEW

remains aggregation of demand. Pointing out that there are challenges of offline retail also, like the MRP, he stated, “There is lack of growth in offline, I feel that online retail compliments offline.”

biggest villain is wastage, and government policy is going nowhere.” He believes that every city should have special zones for retail.

The GST imbroglio

Many challenges With 90 per cent of retail in India being through mom-andpop shops, individually it is not a competition for the big brands but an aggregator is a competition. Nayak averred that to stay differentiated, modern trade allows limited experiments, grooming a new thing, making it acceptable to people which later percolates down to the mom-and-pop shops. “Modern trade makes sure that younger and affluent consumers get branded products that they desire. Momand-pop shops and modern trade do not compete.” Goyal conceded that as an entrepreneur, modern trade allows his company to grow, reaching out to a bigger audience. In 2004, Brijwasi products were introduced in a Powai supermarket for the first time, and 13 years later, according to Goyal, the going is still strong. “Similarly Big Bazzar, D-Mart, Reliance Fresh, have got all the mithaiwalas reach

FEBRUARY 16-28, 2017

Ramesh Menon

Anuj Goyal

out to a larger base of consumers. Likewise, the online segment is about convenience. I am planning to invest in an ecommerce website in six months and giving myself the target of growing 100 per cent year-on-year,” mentioned Goyal. For retailers, escalating price of real estate will continue to be a challenge, but as Menon pointed out, it is a factor that they build into the business. “The main challenge for us is converting traditional Indian products into packaged products and introducing new products,” he stated, adding that a higher margin is also needed.

Fresh produce The key driver of food retail business in the future is expected to be fresh produce. Menon felt that the courage to sell fresh is lacking. Nayak agreed that there is lack of leadership ideas to package fresh products. “As an industry we need to focus on it. This is the biggest opportunity,” he asserted. Radhakrishnan, who was part of a committee for getting farm produce better price, mentioned, “More farmers do subsistence farming. There are millions of farmers and more than a billion consumers and never the twain shall meet. The

On the question of GST, Nayak affirmed that his company sees it positively and wants to educate the large eco system, including vendors and mom and pop shops. “We are taking it extremely positively, but how do we cascade it to the vendors. For GST, ERP is a big challenge like what happened in Malaysia,” he added. Menon also averred that there is no problem with stock for GST as they work with 15 days stock. According to Radhakrishnan, the problem will be for the 14 million mom-and-pop stores as they have to start producing bills and file taxes. Considering that with the advent of GST the consumer expects prices to drop, so it is interesting to understand the perspective of the leading food retailers. “Our effort is to source cheap and sell cheap. GST will even out money in the value chain. MRP system has

caused retail to shape in a particular manner. We know food retail is not profitable so we have focused on nonfood. There are many more areas that the retail sector needs to invest in. The younger and richer client wants many more benefits through shopping,” said Nayak, who sees GST as an encouragement and a motivation.

Dealing with demonetisation The impact of demonetisation on organised retail has not been drastic. Nayak pointed out that in certain markets they have got new customers. For an online player like Radhakrishnan demonetisation has been good news as it has led to a paradigm shift in payment. “It is a postive impact more in the way of how the customer is dealing with money,” he affirmed. Conceding that from November 9, 2016 to the month end demonetisation took some toll on his business, Goyal informed that December was encouraging. “My online sales and credit card sales have increased,” he shared.

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FHW 2017 MUMBAI - A REVIEW

GST decoded A special training session on the widely discussed GST, at FHW Mumbai 2017, simplified GST and its various facets concerning the restaurant sector By Mohit Rathod

W

ith Goods and Services Tax (GST) being talk of the hour across all sectors, the 30th edition of Food Hospitality World (FHW) Mumbai offered to the hospitality industry an insightful training session on GST. Organised by FHW, in association with National Restaurant Association of India (NRAI), the training session titled 'Decoding GST for the Restaurant Industry' simplified GST for industry stakeholders through detailed analysis on various points such as its feasability, positive and negative effects, challenges, solutions and more. The training session was conducted by assurance, tax and advisory firm Grant Thornton India. Representatives from Grant Thornton India included its director, Biren Vyas; associate director, Ashish Athavale; and partner, Dhanraj Bhagat, who explained different aspects of GST and their implications on the restaurant sector through a presentation. The session was well attended by a large number of exhibitors and visitors including professionals from the industry.

Unravelling the basics The session kicked off with the basics of GST and its introduction. An indirect tax system which entails subsuming all indirect taxes into one GST, it will

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help in doing away with dual levy of service tax and VAT for the F&B sector. GST will do away with the existing cost inefficient tax structure, thereby enabling F&B sector to focus on business growth. Technology support from government is also expected to result in ease in doing business. Upon proper implementation of GST, it is expected to result in reduction of overall

tax on goods and services in the long run, while impoving GDP and business growth. Vyas said, "One of the key discussions these days is GST. There are more than 18 indirect taxes today and if GST comes alive, it will be very helpful. GST has been introduced in more than 100 countries with multiple rates. One of its impact on the industry is that credit mecha-

nisms will become robust. It will be positive for 16-17 sectors out of 24 in India. Initially it will be quite challenging, but compliance and documentation will be simplified. It will also help to minimise classification issues, however, classification rates are not yet disclosed." The session also highlighted the challenges under present tax structure and how GST prom-

ises to eliminate or ease them. The presentation identified multiple level taxes, frequent changes in tax laws, compliances and documentation, multiple registrations and rate disputes as current challenges. One of the concerns raised by companies is the implementation of GST within a short period, and the industry is not presently equipped with the

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FHW 2017 MUMBAI - A REVIEW

Dhanraj Bhagat

required mechanisms to switch to GST within this short notification. Commenting on this, Vyas said, "It took 17 years for the formation of GST, but implementation is expected at short notice. We should get sufficient time to implement GST, in order to make it more effective." The presentation also identified several challenges for the restaurant sector under GST regime. These include applicability of rates and taxes on food/alcohol/aerated drinks when supplied to customers, applicability of GST rate on take-away food, applicability of rate on packaged food supplied by restaurants, TCS/ TDS in case restaurants provide delivery of food through e-commerce and aggregators, reversal of input tax credit on services/inputs by restaurants having bar area, applicability of tax on tips / service charge levied by restaurants, and applicability of tax on restaurants located in SEZ or EOU. "GST is not just a change in tax; it impacts each facet of business operations. GST is an approach. Compliance of all departments of an organisation is required," added Vyas.

Biren Vyas ●

Vendor's place of supply may be key to accumulation or efficient management of GST credits.

On companies: Need to balance own benefits, vendor's benefits and those of customer's ● If output is exempted, input tax cost would increase, affecting the profitability of contract and vice-versa ● Concept of centralised registration could be done away with.

taxes likely to reduce margins Potential high rate of GST likely to impact tax inclusive price with government customers.

The way forward

On customers: GST, if available as full credits, would be beneficial in customers' hand ● Impact of GST non-creditable

Suggesting strategies for smooth transition to GST regime and proper implementation, the session put forward four main steps – broad impact assessment, scenario analysis, implementation assistance, and transition management – which are also services offered by consulting firms. Vyas also briefly explained each step and put crucial emphasis on them, for hassle-free transition and implementation.

Ashish Athavale

General business impact On vendors: ● Transition into GST may cause re-negotiation of all vendor contracts ● Vendor and company's tax position should reconcile to optimise GST benefits for both

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FOOD & HOSPITALITY WORLD

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FHW 2017 MUMBAI - A REVIEW

FHW honours excellence in business I n celebration of the 30th edition of Food Hospitality World, FHW hosted an evening to honour those individuals and organisations who have been pathbreakers in the industry. The first honour was for an industry leader and visionary who has been a source of inspiration to many hospitality professionals. Anil Madhok, executive chairman, Sarovar Hotels was conferred with the FHW Lifetime Achievement Honour. “After a journey of 51 years, I am grateful for this honour,” said Madhok. SP Jain, managing director, Pride Group of Hotels was conferred with the FHW Business Excellence Honour for Indian

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FHW organised for the very first time the Business Excellence Honours to felicitate those individuals and brands who have made a mark in the industry – from industry stalwarts to innovative startups, all those who are creating milestones in the dynamic world of food and hospitality in India By Saloni Bhatia

Hotel Brand. Jain dedicated it to his staff members. Fondly remembering his association with FHW, he said, “I compliment the team for honouring an Indian brand as we are doing better in terms of services.” Anshu Sarin, chief executive officer, Key Hotels was conferred with the FHW Business Excellence Honour - Woman in Hospitality. She received it on behalf of her team and thanked them for its support. This was followed by FHW Business Excellence Honour – Young Turk to Suhail Kannampilly, senior vice president, operations, Concept Hospitality. Receiving the plaque from his father and industry veteran Param Kannampilly, he said, “Honours like these

FEBRUARY 16-28, 2017


FHW 2017 MUMBAI - A REVIEW Anil Madhok

Suhail Kannampilly

Anshu Sarin

S P Jain

Booking.com

deGustibus

Mirchi & Mime

Swiggy

Holachef

encourage us to innovate more. I thank my father and the team. Currently, standing at 40 hotels with 20 more in the pipeline, as the second largest management chain of hotels, I see us growing day by day.” Booking.com was given FHW Business Excellence Honour Hotel Booking Website. Receiving the honour on behalf of the organisation, Anuja Bhosle, connectivity account manager, Booking.com said, “We had specially tweaked the product

FEBRUARY 16-28, 2017

for the India market and are happy to see the response we have received so far.” Anurag Katriar, executive director and CEO, deGustibus Hospitality was there to receive the FHW Business Excellence Honour – Restaurant Chain. He mentioned, “Appreciation is a big motivation for my team and I thank all 1200 employees for their great effort.” Massive Restaurants was given the FHW Business Excellence Honour - Innovative F&B

Brand. Accepting it Shishir Rane, head - brand innovation and product development, Massive Restaurants said, “This honour goes out to the hard work and innovation of our team. Our motivator Zorawar Kalra, always tells us that 'hospitality is to think outside the box yet be inside the box' and we follow this rule at Massive Restaurants.” Swiggy received the FHW Business Excellence Honour Food Delivery. Receiving it, Anirudh Vijayaraghavan,

business head, Swiggy, mentioned, “We are passionate about our business which has led to an incredible journey spread across two years. We thank FHW for this recognition.” The recipient of FHW Business Excellence Honour – Food App was Holachef. Thanking the FHW team, Saurabh Saxena, CEO, Holachef explained the concept of his company and said, “We provide healthy food as good health is a result of healthy eating. Over the

Massive Restaurants

last two years people have replaced their home kitchen with Holachef.” The last honour of the evening was presented to Mirchi and Mime, a Powai-based restaurant that employs differently-abled wait staff. Receiving the FHW Business Excellence Honour – CSR, Prashant Issar and Anuj Shah, owners of the restaurant stated that their concept was to start a chain of restaurants and hire people based on integrity and commitment.

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FHW 2017 MUMBAI - A REVIEW

Dr Gauri Kekre

Chef Nitin Tandon

Live workshops FHW Mumbai 2017 conducted two live workshops in association with DialABaker.com, an online platform for home bakers. The workshops on 'Making beautiful figurines' by Dr Gauri Kekre and 'Food styling and photography' by Chef Nitin Tandon provided an afternoon of learning and networking for an ethusiastic audience of home bakers, who participated at FHW Mumbai for the very first time. While making the presentation on how food should be styled and presented, Chef Tandon shared,"Like clothes, food also needs to be designed. Food is changing form and shape and we are also seeing new colours." He advised, "Don't make it too complex, keep it simple. Think out of the box – simple thoughts, simple presentation."

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FHW 2017 MUMBAI - A REVIEW

The need to market MICE in Maharashtra Hoteliers in Mumbai and Pune want the Maharashtra government to set up a marketing body to promote the state as a MICE destination By Steena Joy

A

t the recently concluded FHW Mumbai, twelve general managers of leading hotel brands in Mumbai and Pune participated in a panel discussion on MICE in Maharashtra which highlighted the need for government support. The GMs included Sameer Sud, The Leela Mumbai; Nicholas Dumbell, Renaissance Mumbai Convention Centre Hotel; Cajetan Araujo, St Regis, Mumbai; Suraj Kumar Jha, Holiday Inn Mumbai

FEBRUARY 16-28, 2017

International Airport; Varun Sahani, The Orchid, Mumbai; Kapil Kapoor, Waterstones Hotel, Mumbai; Amit Midha, Conrad Pune; Srinivas Srirangam, Novotel Imagica, Khopoli; Vineet Mishra, JW Marriott Pune; Subhabrata Roy, Four Points by Sheraton Navi Mumbai; Santanu Guha Roy, Radisson Blu Resort & Spa, Alibaug and Satyajit Kotwal, The Resort, Mumbai. Opening the discussion, Cajetan Araujo said, “MICE accounts for 14.8 per cent of

St Regis Mumbai's revenues. Customers today want diverse F&B experiences with dynamic breakout sessions. And we want them to keep coming back to us. So our strategy is to understand what the customer wants.” Speaking about the importance of price points vis a vis business, Sameer Sud stated, “Price point is very very important but more important is what you can offer at that price. The needs of the customer must be given priority.”

We have huge potential but what we need is a central body which will be the face for potential international convention opportunities. Also, clarity in policies and taxation as well as licences is the need of the hour

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FHW 2017 MUMBAI - A REVIEW Nicholas Dumbell observed that MICE needs accessibility. “Due to easy connectivity, Powai is much closer to the airport than even south Mumbai. And this worked for Renaissance Mumbai. Our F&B business has doubled and will continue to grow. But we need to find out what rates can be attractive in the lean periods. We want to maximise the whole big picture rather than just rooms or F&B or MICE,” he said. Commenting on demonetisation, Satyajit Kotwal informed that only impromptu family gatherings were impacted. “But there was no impact on the weddings segment as in India

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weddings are more status symbols,” he added. Adding to this, Suraj Kumar Jha said, that as most corporate MICE is on credit terms, the impact was minimal. “But it affected social events like weddings which are mostly a showcase of wealth for Indian families. People have accepted demonetisation and things have become normal,” he commented. Discussing the scope of medical tourism, Subhabrata Roy said, “It is one of the emerging MICE segments. Being close to hospitals like Fortis, Apollo, etc, Four Points by Sheraton Navi Mumbai has tremendous potential for sure. We are also close to the

CIDCO Exhibition Centre where a lot of medical conferences are held. Being a branded hotel also means lots of opportunities.” The panel then turned attention to Pune. Vineet Mishra observed, “Six years ago when JW Marriott opened here, everyone said it was too large for the satellite city. Those days Pune was more of a retirement city. Today, we are seeing one million F&B covers per year. Pune has become a destination in itself. The MumbaiPune Expressway definitely helped us. And price points in Pune are still affordable and with more hotel inventory in the pipeline, it means more

bigger conferences and conventions. In MICE, benefits of increased inventory works wonders as hotels can work together as partners and can offer customers alternate accommodation options available in close proximity.” Amit Midha said that despite the camaraderie, there is a dearth of hotels in the luxury segment in Pune. “Conrad Pune is the second largest in the MICE space. Pune is a very dynamic market, more affordable though lack of shopping is till a dampener,” he pointed out.

Challenges Srinivas Srirangam lamented that though the

2016 MICE policy is a good one, how much of it will be activated is the question. “Being an amusement park hotel, MICE accounts for 58 per cent of business in Novotel Imagica Khopoli. Being located between Mumbai and Pune also helps as these are our feeder markets,” he said. Santanu Guha Roy observed that Khopoli, Karjat and Lonavla are emerging as MICE destinations. “Radisson Blu Alibaug does 65 per cent MICE. We would have done better if the road conditions were better. If infra improves we can get more business. Being a resort hotel, we also have lots of space for team building activities,” he pointed out. Kapil Kapoor believed that MICE is no longer a four walled cliched segment. He said, “People want more entertainment and more interaction, live cooking stations, interactive kitchens, etc. For us at Mars Hospitality, F&B has been a gamechanger whether it is in cuisine, presentation, food experience, themes or displays.” They all agreed that there was a lack of a huge convention centre. Jha said, “Globally look at Singapore. We need better infra support. Even entertainment facilities have to be built in for larger international exhibitions to come to India.” Dumbell agreed, “We have huge potential but what we need is a central body which will be the face for potential international convention opportunities. The Return on Investment is also important for such projects so maybe a convention centre near the new airport, but for this we need the support of the local government.” Varun Sahani questioned, “Look at Jaipur – what did it do to make it to the second position as India's convention hub?” They all were in agreement that clarity in policies and taxation as well as licences is the need of the hour.

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FHW 2017 MUMBAI - A REVIEW

Cajetan Araujo

Sameer Sud

Subhabrata Roy

Nicholas Dumbell

Srinivas Srirangam

Vineet Mishra

Varun Sahani

Suraj Kumar Jha

Kapil Kapoor

Satyajit Kotwal

Amit Midha

Santanu Guha Roy

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FOOD & HOSPITALITY WORLD

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FHW 2017 MUMBAI - A REVIEW

The road ahead for hospitality purchase professionals The second day of FHW Mumbai 2017 exhibition saw top purchase managers from Mumbai’s hospitality industry share their thoughts on the future of purchase professionals. From strengthening vendor relationships to increasing product knowledge, The Power of Purchase panel discussion exchanged views on many important issues By Saloni Bhatia

F

HW Mumbai 2017 hosted yet another power packed Power of Purchase panel discussion this year with the Hospitality Purchasing Managers' Forum (HPMF). The panel led by Jaideep Gupta, director, Aanyah Management also included Vijayanand Thantri, head, procurement, Intellistay Hotels; Harvey Rodrigues, director, purchase, Meluha The Fern, Mumbai; Mahendra Shinde, manager purchase, Kapco Catering; Teckbahadur Sarke, materials manager, Aamby Valley, Hotel Sahara Star; Bharanidharan Ramaswamy, director of procurement, Marriott India; Bernard Fernandes, procurement manager, Sofitel Mumbai and Ganpat Dalvi, director of procurement, Four Seasons, Mumbai. The discussion highlighted how the role of a purchase manager has evolved over the years and become more crucial in a hotel’s daily operations. Gupta expressed that the vendors have a huge role to play in a purchase manager’s career. He opined, “A purchase manager’s success journey is only because of its important relationships with the vendors. They have a big part in order to make a manager understand the product.” Fernandes who shared a

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similar thought, opined, “A vendor indirectly helps us to assess where we stand in our profession. Once they introduce the product to us and explain its benefits , we have to get the user department to approve the product before we start dealing with the vendor. At the same time the users need to be explained on how to use the product. Therefore our job is to bind all this together.” Ramaswamy who heads the purchase at Marriott Hotels stated that he has seen a lot of

Jaideep Gupta

FEBRUARY 16-28, 2017


FHW 2017 MUMBAI - A REVIEW

growth in the purchase department in the past few years. He said, “The vendor purchase manager relations have also evolved. The understanding of the product is changing as managers are not only looking at the price but several other factors like quality, convenience before making a final decision.” Gupta laid emphasis on the importance of a purchase manager’s role in a hotel saying that every decision needs an approval from the purchase manager. Shinde, who has just shifted to a banquet space from a hotel chain shared that earlier the purchase managers were just the caretaker of the inventory. He opined, “Now the owners rely on our decisions and credibility. They have given us the liberty to choose local vendors which leads to substantial savings in cost. The entire scenario has changed as the profession garners more respect today. A purchase manager's role has significantly impacted the industry.” On being asked how purchase managers contribute to the hotel, Thantri stated, “ In the future, purchase managers will be called financial supply chain managers. The department got recognition because the purchase managers were making all the decisions that could lead to significant savings on cost. After building the relations the managers also take concrete steps to make it effective.” Therefore, through the passage of time, purchase managers have become the backbone of a hotel, stated Dalvi. He further opined, “It has become more like being partners of the hotel owners as

FEBRUARY 16-28, 2017

Ganpat Dalvi

Bharanidharan Ramaswamy

Vijayanand Thantri

Mahendra Shinde

Teckbahadur Sarke

Bernard Fernandes

we get to make major cost impact decisions.” Taking forward the discussion on how the international supply companies should set their base in India, Ramaswamy added, “Some products meeting the global standards cannot be replaced by any local product and logistics involving international imports lead to huge costs. But a purchase manager carefully looks into the logistics cost before making a vendor decision. Therefore, there is a great opportunity for international vendors to start producing in India so as to reach to a wider audience in the India market.” Sarke further contributed, “There are several taxation and import hassles which hinder our functions on a daily basis. We are hoping that the Goods and Service Tax (GST) will solve majority of these issues and we will have to face less challenges to import some of our products.” The panel shared their thoughts on how only vendor relationships and the purchase managers community has helped them survive through the hardest times. As the discussion ended, the panel unified on the fact that HPMF had given them a platform to raise integral issues which benefit the community. Mohan Deshpande, president, HPMF, mentioned, “The idea is to create a chain of hotel managers who can help each other in times of need and we have been successful so far.” He lastly thanked FHW for giving them a platform to discuss issues that contribute in increasing the knowledge of purchase managers.

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FHW 2017 MUMBAI - A REVIEW

The 'wow' differentiator The panel discussion on 'Creating wow factor in housekeeping services' focused on how service with a soul can create the 'wow' factor in a property and be the ultimate differentiator for a guest By Sudipta Dev

T

he housekeeper's community is the silent hero who works behind the scenes ensuring the comfort of the guests and creating elements of aesthetics that pleases their senses. An important aspect for any guest in a hotel is the 'wow' factor that the property provides, and in most instances this comes from this silent workforce of housekeepers. The

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Day 2 of FHW Mumbai 2017 saw an interesting discussion on 'Creating wow factor in housekeeping services'. Moderated by Meghna Tendulkar, executive housekeeper, Hotel Marine Plaza Mumbai, the panel members were Aji Joshua, executive housekeeper, Ramada Plaza Palm Grove Juhu; Shilpa Kosambia, executive housekeeper, Sofitel Mumbai BKC; Neha Vohra, executive

FEBRUARY 16-28, 2017


FHW 2017 MUMBAI - A REVIEW housekeeper, The Westin Mumbai; Kingshuk Sarkar, executive housekeeper, The Leela Mumbai. Often it is the 'wow' factor that makes the stay memorable. It appeals to all the five senses and distinguishes a property from the others. Kosambia believes that the wow factor should start from the entrance – the moment the guest walks into the hotel. “We say Bonjour and Namaskar – a feel of two different cultures – French and Indian. For housekeeping we have Sofitel Mybed, a sevenlayered bed,” she said. In housekeeping guest preference is the top priority – what he/she wants or does not want. Westin takes great pride in its Heavenly Bed which ensures good sleep to guests. The emphasis is on service. “Wow comes from touch points and ensuring that the guests' needs are taken care of. For example, if we know that a guest is suffering from cold, there would be ginger tea in the room,” stated Vohra.

Neha Vohra

Shilpa Kosambia

Kingshuk Sarkar

Aji Joshua

The service differentiator Pointing out that service has to be with soul, Sarkar reminded that his brand (The Leela Group) epitomises luxury backed by service. When queried, which aspect created a better wow – the architecture of a Leela hotel or the service or the people, Sarkar replied that the product created 40 per cent wow, followed by 30 per cent each by the employees and the services offered. Considering that the wow factor is closely linked with cost, if cost cutting happens, it might be one of the first factors to be affected, however if such a decision is taken, it has to be backed by service. “I may have a good product, but if service is bad, nobody will come,” affirmed Vohra, adding that good service comes at a cost, but it is a RoI to train and groom the best people. “If we have to spend a little more on the wow factor, it does not matter as the guest

FEBRUARY 16-28, 2017

will be satisfied,” mentioned Kosambia, adding that service from the heart is very important.

Right motivation Regarding training for

the wow factor, Sarkar averred that motivation is essential for this. He said, “You need to love a job, be passionate about what you are doing, this is needed for wow.” Vohra believes

that regular things have to be done in an extraordinary way and guests have to be empathised with. “If there is a pregnant or sick guest we need to take care of them accordingly,”

she asserted. While wow factor in hospitality is pleasant to the senses, a superior product has to be matched by superior service.

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FHW 2017 MUMBAI - A REVIEW

Promoting a housekeeper's creativity FHW Mumbai 2017 hosted the housekeepers challenge in association with India Professional Housekeeper’s Association. Once again the challenge saw some unique display of talent by the housekeepers who participated in towel origami art and centre piece display By Saloni Bhatia

M

ore than 20 hotels participated in the Professional Housekeeper’s Challenge showcasing some fresh talent at the 30th edition of FHW exhibition. The event saw exceptional towel art displays along with centre piece displays. Vaishali P Sinha, director housekeeper, Meluha the Fern and president, Indian Professional Housekeepers Association (IPHA) stated, “We started this new initiative in Goa and saw wonderful talent at display. The increased participation depicts more interest in challenges that bring forward the creative effort involved in the housekeeping profession. We are happy to associate with FHW once again and promote the profession in a big way.” The jury judging the competition was Kingshuk Sarkar, executive houskeeper, The Leela; Renuka Vishwas Rao, executive housekeeper, Sahara Star; Alka Sharma, executive housekeeper, India Bulls and Rekha Mehta, executive housekeeper, Mayfair Banquets. The challenges saw participation from hotels like The Lalit, Marine Plaza, Sofitel Mumbai BKC, JW Marriott Mumbai Sahar, The Taj Mahal Palace, The Park, Hyatt Regency among many others. The participants were judged on their skills, perfection and creativity apart from the uniqueness of the piece. Housekeepers play an important role in decorations in hotels and FHW every year brings forward a platform where they are recognised for their work. The competitions were followed by a special presentation by IPHA which showcased the association's increasing worldwide presence. The presentation also talked about the various initiatives by the IPHA and numerous activities they indulge in. Sinha shared, “We are currently present in nine countries and plan to reach 11 by September this year.”

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FEBRUARY 16-28, 2017


FHW 2017 MUMBAI - A REVIEW

THE WINNERS Name of the Participant

Name of the Company/Hotel

Category

Medal

Ganesh Dolai and Kartik Dolai

Marine Plaza

Centerpiece

Gold

Sukanta Kar and Subhajit Bhowmik

Sofitel BKC

Centerpiece

Silver

Abhilash Gaikwad and Jennifer Lobo

Rizvi College

Centerpiece

Best Inter College Team

Balu Panduram Sawant and Dyaneshwar Ghumare

JW Marriott Mumbai Sahar

Centerpiece

Trophy

Chetan Shingne and Bikram Bugatti

The Lalit

Towel

Trophy

Pooja Jadhav and Ganesh Jadhav

Taj Mahal Palace

Towel

Silver

Muzammil Shirgaonkar and Pradesh Prakash Dhumal

The Fern Residency Chembur

Towel

Gold

Gunj Mehta and Akhilesh Dapake

Rizvi College

Towel

Best Inter College Team

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FOOD & HOSPITALITY WORLD

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FHW 2017 MUMBAI - A REVIEW

Mixing innovation and learning The debut edition of Mixology Championship at Food Hospitality World (FHW) Mumbai 2017, served as a dedicated platform for the showcase of innovation in bartending and mixology art from across the country By Mohit Rathod

T

he 30th edition of Food Hospitality World (FHW) Mumbai saw the debut of Mixology Championship in Mumbai, an initiative which witnessed working and aspiring bartenders showcasing their mixology and bartending talent. Mixology Championship was held for the first time in the history of FHW, at its Bengaluru edition last year followed by Goa, and has now been extended to the Mumbai edition as well. The Mixology Championship attracted a total of 27 participants from across the country who presented their crafted cocktails and mocktails to the jury, which comprised of eminent mixologist Shatbhi Basu; Zac Abbott, head mixologist, Masala Bar; and Yogendra Negi, director – operations, DLF. The event format required participants to make one cocktail drink and and one mocktail within a time frame of seven minutes, while also explaining details about their preparations. The jury marked particpants on various factors such as time, innovation, taste among more. Speaking about the performance of participants, Basu said, "The participants were all very enthusiastic even though there was a certain amount of nervousness. Some did think out of the box and created interesting combinations. They have a lot to learn still, but I'm sure they will get only better with practice and direction. I

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Medal

Name of winner

Designation

Organisation

Gold Mocktail + Trophy

Kim Joy

Bartender

Asilo, St Regis Mumbai

Gold Cocktail

Savio D'Souza

Student

Flair Mania Bartending Academy

Silver Mocktail

Manish Viamath

Bartender

Wink,Vivanta by Taj

Silver Cocktail

Vinayak Gupta

Guest service valet

ITC Maratha

Bronze Cocktail

Tapesh Sanjay

Guest service valet

ITC Maratha

Bronze Mocktail

Sagar Pedamkar

Ambassador

Sofitel Mumbai BKC

think every platform allows bartenders to challenge themselves thereby pushing them to excel. It also allows them to in-

teract with their peers and seniors, learning new things and understanding where they went wrong. I like to show them

the way, give constructive criticism which will help them to grow and evolve into better bartenders. It also opens up

their minds to learning. That's the key to everything finally." The championship also served the purpose of providing a dedicated platform for mixology art, which has been lacking in the F&B industry. Basu further added, "The art and science of mixology has opened up dramatically with the young professionals focusing on understanding techniques, being current with the rest of the world and coming together as a community. They discuss, share, and support each other. Their exposure to international mixologists and veterans from across the world, thanks to the competitions and master classes by the multinational brands, has made a huge difference to how they see themselves in this space. From timid bartenders with very low self esteem, this education and exposure has turned them into self assured individuals who aspire to be the best and work towards it. It can only get better." Sharing Basu's opinion, Negi also asserted that mixology is different from other professions. He commented, "Much like chefs, mixologists require a lot of creation and innovation. These days I am seeing people using various ingredients, such as herbs and spices, and making unique drinks. The participants had a lot of passion, energy and enthusiasm which is very important. The rest can be finetuned with training and proper understanding of ingredients."

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FHW 2017 MUMBAI - A REVIEW

The Jury (L to R): Yogendra Negi, Zac Abbott and Shatbhi Basu

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FHW 2017 MUMBAI - A REVIEW

Showcasing the art of culinary skills FHW hosted the Great India Culinary Challenge (GICC) along with the Western India Culinary Association (WICA) at its first exhibition of 2017 in Mumbai. The event witnessed participation of more than 140 chefs from various backgrounds who displayed their love for culinary art By Saloni Bhatia

T

he 30th edition of FHW exhibition in Mumbai attracted fresh talent at the Great India Culinary Challenge (GICC), the landmark event of the Mumbai edition of FHW, organised with Western India Culinary Association (WICA). The event, spread across the three days of the trade show, witnessed competitions like live cooking, chocolate dressings, themed 3D cakes, plated desserts and plated appetisers. The highlight of the first day was the chocolate showpieces and 3D cakes. Chef Vernon Coelho, president, WICA, stated, “The standards have been rising every year and this year we have seen more enthusiasm and skills among young chefs for a competition. Every year the bar is being raised as this time, we introduced 3D cakes where we witnessed some new creative ideas by the chefs.” On the other hand, Prashant Sabne, pastry chef, ITC Maratha, said, “Some dessert presentations were extremely well, but the students were judged on portion sizes, taste, texture, feasibility and also convenience of the plate. But I have surely seen a change in the way these young chefs are thinking.” Abhiru Biswas, artisan chocolatier and patissier added that he witnessed immense growth in the participation, starting from the participation of chefs to the

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presentations they got in. Celebrity chef Ajay Chopra, who has been judging GICC for the last five years, felt that the standard of talent has been increasing every year. He mentioned, “It is happy moment for chefs to see that the new generation of chefs are not just coming up with random things, but doing their studies to excel in their line of work.” Rahul Dhavale, executive chef, The Westin Mumbai Gar-

den City, opined, “I think the amount of creativity is really unprecedented at the show this time. Every year the talent at the show is improving and I am glad to see the how the turnout has been increasing with passing time.” Chef Dhavale has been a judge at FHW exhibition for the past three years and continues to show his support for the show. The three days of live cooking was judged by Nisar

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FHW 2017 MUMBAI - A REVIEW

Ahmed, corporate chef, Mayfair Hotels and Resorts; Shaleen Gambhir, executive chef, DoubleTree by Hilton, Gurgaon and Rohit Tokhi, executive chef, The Leela Ambience Convention Hotel, Delhi. The three chefs united on the thought that the exhibition has given a platform for the young chefs to learn new skills. The evening of the third day saw the recognition of the winners of the three-day GICC.

FEBRUARY 16-28, 2017

This evening was graced by India's most renowned celebrity chef, Sanjeev Kapoor. The GICC Awards rewarded winners across all categories of the culinary competition. Sharing this thoughts at the awards evening, Chef Kapoor, expressed, “Wherever there is reward and recognition, it always serves as a good platform. It gives us the chance to serve better, it gives people the chance to learn and the good

thing is that these things are happening now. Earlier, this was not the case. From exposure, learning and growth point of view, such events are very good, because people then tend to push themselves harder. It is always a pleasure to be present among chefs. When we started working as chefs, we used to get1/10th of what we are getting today. With the support of FHW, having organising GICC for years now is a good thing. I

would like to salute FHW for having this platform.” Chef Kapoor also highlighted the present challenges facing the chefs community and the way forward. He added, “To bring out the best in our field, we have to work really hard, through participation in such events and then becoming even better. A competing ground is something that we need to provide to budding chefs; we need to give them ex-

posure. If we have to look at something global, we need to know how to push ourselves. Participation at India level needs to get better, then only we must expand to international level. FHW realised this potential and they started this platform, which is a good beginning for the chefs community. We want to see the day when champions from India will compete on international platforms.”

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FHW 2017 MUMBAI - A REVIEW

GICC WINNERS' LIST NAME OF PARTICIPANT

NAME OF FIRM

CATEGORY

MEDAL

Chef Avani Mudbidri

ITC Grand Central

Plated Desserts

GOLD- DUBAI

Chef Aditiya Kulkarni

Oberoi Hotel

Live Cooking

GOLD- DUBAI

Chef Balvant Ajagaonkar

Oberoi Hotel

Plated Appetisers

GOLD- DUBAI

Chef Joginder Singh

JW Marriott Pune

Themed Chocolate display

GOLD- DUBAI

Chef Rajiv Das

Hyatt Regency Mumbai

Live Cooking

GOLD

Chef Deepti Jadhav

ITC Maratha Andheri

Live Cooking

GOLD

Chef Sanket Satare

Oberoi Hotel

Live Cooking

GOLD

Chef Hanoze Sheroof

Oberoi Hotel

Live Cooking

GOLD

Chef kush Agarwal

Oberoi Hotel

Plated Appetisers

GOLD

Goud Naresh Dinesh and Khan Mussarrat Mazhar

St.Andrews College

Inter College

GOLD

Chef Manoj Rodi

Grand Hyatt Mumbai

Themed Chocolate display

GOLD

Sandhya Chimbaikar and Koli Job John

St.Andrews College

Inter College

GOLD-TROPHY

Chef Sunny Punjabi

Meluha the Fern

Live Cooking

SILVER

Aditya Anant Pawar and Yash Borkar

Rizvi College of HM

Inter College

SILVER

Chef Rajesh Singh

Grand Hyatt Mumbai

Live Cooking

SILVER

Shhreyas

ITC Maratha Andheri

Plated Desserts

SILVER

Chef Pratik Poyvekar

The Leela Venture

Live Cooking

SILVER

Chef Amruta Salaskar

Oberoi Hotel

Live Cooking

SILVER

Chef Balvant Ajagaonkar

Oberoi Hotel

Live Cooking

SILVER

Chef Makarand Pednekar

Oberoi Hotel

Plated Appetisers

SILVER

Chef Ishita Shah

Oberoi Hotel

Plated Appetisers

SILVER

Chef Abhas Jain

Oberoi Hotel

Plated Desserts

SILVER

Ajit Bankar and Shishir Shinde

Chef’s Kitchen Institute Kolhapur

Inter College

SILVER

Chef Mandar Kothekar

The Lalit Mumbai

Plated Appetisers

SILVER

Chef Omkar Kulkarni

JW Marriott Sahara

Themed Chocolate display

SILVER

Chef Abhishek Jagtap

Hotel Sahara Star Mumbai

Live Cooking

SILVER

Chef Kalpesh Chavan

Grand Hyatt Mumbai

Live Cooking

SILVER

Chef Vinay Prabhu

Meluha the Fern

Plated Appetisers

BRONZE

Yashraj Ranande and Siddhart

Rizvi College of HM

Inter College

BRONZE

Mihir Karanjavkar

Rizvi College of HM

Plated Appetisers

BRONZE

Chef Sunil Nishad

Holiday Inn Andheri

3D Cake Display

BRONZE

Chef Ravraj Singh

The Lalit Mumbai

Live Cooking

BRONZE

Kedar Joshi and Sukhvir Singh

Maharashtra Institute of HM

Inter College

BRONZE

Chef Mangesh Mane

The Leela Venture

Plated Appetisers

BRONZE

Chef Omkar Belwate

Oberoi Hotel

Live Cooking

BRONZE

Chef Hardik Mahadik

Oberoi Hotel

Plated Appetisers

BRONZE

Chef Reagan Gonsalves

Oberoi Hotel

Plated Appetisers

BRONZE

Chef Makammed Sunasra

Oberoi Hotel

Plated Desserts

BRONZE

Chef Sanjay Singh

JW Marriott Sahara

Plated Desserts

BRONZE

Chef Rohit Satvi

JW Marriott Sahara

Plated Appetisers

BRONZE

Chef Sahil Pradhan

Lima BKC

Plated Appetisers

BRONZE

Chef Yogesh Ghatkar

JW Marriott Pune

Plated Desserts

BRONZE

Chef Andrew Kumar

Hotel Sahara Star Mumbai

Live Cooking

BRONZE

Chef Virendra Dange

Hotel Sahara Star Mumbai

Plated Appetisers

BRONZE

Chef Abhishek Yeram

Hotel Sahara Star Mumbai

Plated Appetisers

BRONZE

Chef Lallet Hadkar

Grand Hyatt Mumbai

Plated Appetisers

BRONZE

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FEBRUARY 16-28, 2017


FHW 2017 MUMBAI - A REVIEW

FEBRUARY 16-28, 2017

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LAUNDRY SUMMIT

Transforming laundry techniques through innovative technology For the first time in its 30th edition, FHW launched a dedicated CINET Laundry Pavilion. Renowned international Professional Textile Care (PTC) companies exhibited their products at the pavilion, followed by a special conference on the latest developments and technologies in the PTC industry, specifically in India By Saloni Bhatia

C

omité INternational de L'Entretien du Textile (CINET) represents over 90 members in over 40 countries. The membership base consists of national associations, suppliers to the PTC industry and individual companies, active in both textile cleaning and textile services. CINET's key values are stimulating innovation, high quality, sustainable processing and information exchange. CINET in association with FHW held a Professional Laundry Conference on the third day of the exhibition in Mumbai. The aim of the conference was to increase the knowledge of CINET in the India market and network with more vendors. Peter N M Wennekes, president and CEO, CINET, explained, “CINET consists of international suppliers who are supporting the textile care industry. With more than 90 members worldwide, a network of 2500 industry experts and 400,000 companies, the international projects are all about information exchange. One can learn about the innovation and logistics involved in laundry along with new sustainable methods that are be-

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ing launched every year.” Talking about what brings them to the India market, he mentioned, “The market opportunities in Asia and India are huge and therefore have been able to attract big international companies. The added value of associating with CINET is that it is not only about the learning but mainly service to the customers. The upcoming business models and disruptive innovation are changing the dynamics of the laundry in-

dustry.” Further mentioning some latest technologies, he stated, “Some new business models are even giving laundry on demand. 250 companies are following the concept worldwide as it is slowly picking up. New startups are embracing the concept to reach out to the age group of 25-30 years. There are also some sustainable projects being undertaken to develop new solvents like Perc, Greenearth, etc, to make the laundry process

FEBRUARY 16-28, 2017


LAUNDRY SUMMIT more sustainable.� Wennekes' introduction was followed by a presentation on the basic principles of PTC and how to increase the quality and service by using modern technology. Walter Ten Hagen, World of PTC trainer highlighted some major methods that could benefit the industry manufacturers. The main points highlighted were - reducing water consumption, how the higher temperature of rising water and textiles with less interaction with water like polyester (PES) result in lower residual humidity, how it is energy efficient to remove most of the water by mechanical dewatering through high speed extracting, how thermal drying requires high amount of energy and time and how use of heat exchangers can improve energy efficiency. The presentation was well received by the audience. Demonstrations in the modern PTC processing techniques were also showcased through visual presentations and sheets by companies like Sietz Chemicals, Sealed Air Diversey Care, Stahl Machinery India, Ramsons and Alliance (USA). This was followed by a presentation on how India market has been developing in laundry and dry cleaning by Rajev S Kumar, managing director of Stahl India, which manufactures laundry machinery.

Best practices Three of the Indian nominations for the Global Best Practices Awards Programme of 2016 were present at the conference, namely 5asec Textile Expert, Deluxe Dyers & Dry Cleaners and Gajrajh Cleaners. 5asec Textile Expert provides all kinds of services including starching, degreying, white plus, maxima, water proofing, anti-moth services among many others. The company is known for its strong focus on sustainability in all of their cleaning processes. Similarly, Deluxe Dyers and Dry Cleaners, based out of Pune city, have emerged as a

FEBRUARY 16-28, 2017

top laundry brand in providing high quality commercial laundry services. Working on the same lines, Gajrajh Cleaners as a laundry service provider, is very conscious about energy and environment. These three companies have set an example in the India market by adopting innovative technology techniques

to make the laundry process more sustainable and energy efficient. CINET intends to bring together the Indian trade associations, their members and a group of international suppliers that have an interest in the India market, aimed to increase professionalism and implement best

practices in the Indian PTC industry. They plan to organise three training programmes in four cities, adding up to 12 programmes a year. During the three day event, CINET kicked off their Indian Workshop Programme, an initiative of PTC Business School India in cooperation with the

Wasmaatic Academy for Professional Fabric Care. The Workshop Programme 2017 for professional textile care companies provided theoretical and practical knowledge of the industry. The aim of the programme was to attract laundry and dry cleaning companies in a wider scope.

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AWARDS

Best Stall Awards Introduced for the first time in the history of FHW, the unique Best Stalls Awards recognised innovation in stall design, products and more, among the exhibitors at FHW Mumbai 2017. The jury for the awards included Nicholas Dumbell, GM, Renaissance Mumbai Convention Centre Hotel; Vineet Mishra, GM, JW Marriott Pune; Santanu Guha Roy, GM, Radisson Blu Resort & Spa, Alibaug; and Kapil Kapoor, GM, Waterstones Hotel, Mumbai.

Winners ● ● ● ● ●

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Most Innovative Stall Design Award: Cello Industries Best Stall Design Award: Wilmax India Best Product Innovation Award – Technology: Blue Star Best Product Innovation Award – F&B: Unnilever Food Solutions Best Customer PR Award: DaVinci Gourmet

FEBRUARY 16-28, 2017


VISITOR QUOTES

“When we started working as chefs, we used to get 1/10th of what we are getting today. With the support of FHW, having organising GICC for years now is a good thing. I would like to salute FHW for having this platform. If we have to look at something global, we need to know how to push ourselves. Participation at India level needs to get better, then only we must expand to international level. FHW realised this potential and they started this platform, which is a good beginning for the chefs community.We want to see the day when culinary champions from India will compete on international platforms.” Chef Sanjeev Kapoor “Exhibitions such as FHW have really made a lot difference to the industry.We learn a lot from this trade show, which is a win-win situation for everyone. Every year FHW is becoming better. The future is good for the industry.” Chef Manjit Singh Gill corporate chef, ITC Hotels

FEBRUARY 16-28, 2017

“The last five years have witnessed multi-fold growth in international hospitality, and events like this make us aware of the latest trends and provide a great platform to network.” Neerav Panchamia president, Poona Hoteliers Association

“We have been associated with FHW since 2011 and it has helped the purchase community in a great way.” Mohan Deshpande chairman, Hospitality Purchasing Managers’Forum (HPMF)

“The learning from this platform is immeasurable. The role of chefs has become very important these days and FHWis a boon for them.” Chef Vernon Coelho president,Western India Culinary Association (WICA)

“FHWis of great help to our members.We have many great products over here.” Dilip Datwani president, Hotel and Restaurant Association of Western India

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VISITOR QUOTES

“I thank the FHW team for presenting us with the honour. Platforms like these motivate us to do better.” Shishir Rane head, brand innovation and product development, Massive Restaurants

“I thank the team of FHW for their recognition. The exhibition is surely a great platform to connect with the vendors and I can see many here already work with our team. I am happy to be a part of the platform.”

“FHWhas given us the platform to come together as purchase managers and discuss our future apart from introducing us to the new vendors in hospitality.” Vijayanand Thantri head, procurement, Intellistay Hotels

Saurabh Saxena CEO, Holachef

“If I compare the exhibition to last five years, the level of growth that I have seen is exceptional. This year I witnessed some big brands come in with their custom-made products which was never seen earlier.” Chef Ajay Chopra celebrity chef

“I have been associated with FHW since 2000 and I have seen it grow year-afteryear.” S P Jain chairman, Pride Group of Hotels

“It is a great platform to exhibit the new products and for us – chefs – to get to know about the new trends in the market.I can see the GICC is helping the young talent to come out and learn new skills.” Mayan Kulshreshtha executive chef, ITC Maratha

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“Platforms like this encourage innovation in the hospitality industry.” Suhail Kannampilly vice president – operations, Concept Hospitality

FEBRUARY 16-28, 2017


EXHIBITOR QUOTES

“This was the first time we participated in FHW and we found it a good platform. We received enquiries and we got the exact buyers we were looking for.” Bhavik Vasa Baking Equipments

“We participated with FHW for the first time and I find this platform very interesting. I had good interactions with people.”

“It is a very good and useful platform. We get to interact with so many people from the industry. A lot of people wanting to start their own venture in the industry look forward to this platform to formalise their business plans.”

“We have received fantastic response at FHWMumbai this year.We received leads,which later turns into business. This is an ideal platform.Alot of interactions happen with hoteliers, purchase managers, chefs and other professsionals.” Nilabja Kumar Dey

“We are a Spanish company and had come to FHW in search of distributors for our products, and we have received good response here.”

Sandeep Shah

business head – food service division, Prabhat Group of Industries

Fara Catherine Khong

proprietor, Shreeji International

Walter ten Hagen commercial director, Landuwasco BV

Espora Exportaciones SL

“The trade show was a really good industry platform alongside showcasing of new technologies and developments. This is an excellent initiative. Our experience has been good and we are pleased with the response.”

“We have received good response for our business.”

Peter NM Wennekes

manager, iTradeIMEX

Ramamurthi

president and CEO, CINET Professional Textile Care

FEBRUARY 16-28, 2017

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EXHIBITOR QUOTES

It is a very good platform from both, exhibitor's and buyer's point of view. Everyone comes under a single roof, a lot of interactions happen, they find the right people, so it's a good thing. It's like a teamwork for the benefit of the industry. Response to our products has been very good. We got good leads and also strengthened relations with existing customers. Rahul Bhatia director, PHR Consultant and Management

“It is a very good platform for newcomers as well as for those previously associated.”

“It is a pretty good exhibition. We were looking for B2B visitors, but received a good response from B2C visitors too, which is actually good, because I can see the demand for my products in Mumbai market.” Swamy Salunkhe sales executive, Bora Agro Foods

“We have been associated with FHWfor a very long time and haven't had any complaints. We received a good response here.”

“This was the second time we participcated in FHW Mumbai.The response from customers has been super amazing.We have recorded business conversions of 90 per cent.Alongside selling the products directly to customers, we have also received various business enquiries.”

Ashok Narula

Gaurav Takrani

Rajj Tandoor Corporation

CEO,Tux Foods

Masood Rajapkar owner, Micro Engineers

“This is a brilliant effort bringing industry stakeholders together. We have also received good enquiries for our product. This is a brilliant platform for interactions with business partners, clients and for showcasing products.” Rakesh Gupta managing director, Canadian Agro India

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FEBRUARY 16-28, 2017


SPOTLIGHT

Singapore chef wins the third edition of Young Chef Olympiad The third edition of Young Chef Olympiad concluded in Kolkata recently with chefs from Singapore, Malaysia and Canada bagging the top three positions. The six-day event tested the chefs on their technical skills, understanding of ingredients and confidence in the kitchen, among various other aspects BY SALONI BHATIA

H

osted by the International Institute of Hotel Management (IIHM), Young Chef Olympiad is gradually becoming one of the most awaited international culinary competitions. This year 45 countries competed in three rounds over six days spread across four different cities for The Young Chef Olympiad trophy and

FEBRUARY 16-28, 2017

prize money of US$ 10,000. The final round was held in Kolkata among top chefs of the industry and the host city judges from Delhi, Pune, Bengaluru and Kolkata. The eminent guest present were principal judge and chief mentor Chef Sanjeev Kapoor, technical judge Chef Ranveer Brar, Chef Abhijit Saha, food critic Karen Anand and Chef Boris

Leung of Hong Kong. Tham Jiajun Mathew of AtSunrice GlobalChef Academy, Singapore won the Young Chef Olympiad. Andrew Ou Kai Peng of Taylors University, Malaysia bagged the first runner up and Selah Schmoll of Canadian Food And Wine Institute, Niagara College, Canada took home the second runner-up trophy. Puja Mishra of IIHM, repre-

senting India took home the trophy for best cooked vegetarian dish. The opening ceremony was held in New Delhi's Talkatora Stadium to unveil the trophy and welcome the participants. The ceremony was graced by some of the most well-known faces in the international and Indian culinary world. Judges for this competition were Prof

David Foskett, Chef Kapoor, Chef Brar, Chef Andreas Muller from Hong Kong, Chef Udo Leick from Dubai, Chef Saha, Chef Andy Varma from the UK, Chef Parvinder Bali, Chef Ajay Chopra and Chef Shaun Kenworthy among others. At the inaugural ceremony, Chef Kapoor, said, “Being a professional chef is a very demanding, high pressure and

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SPOTLIGHT extremely competitive job. A platform like the Young Chef Olympiad is a great way to showcase one's talent and stand out amongst scores of others in the field. It also provides a brilliant learning curve because it gives you a great insight on what is going on in the industry. Winning or even just participating can boost the levels of confidence and motivation in a young chef.” Addressing the media at the inaugural ceremony, Dr Suborno Bose, the chief mentor and CEO of IIHM and the IndiSmart Group, stated, “The Young Chef Olympiad in its third edition is already a quite established global culinary mega event and a brand in itself. This year it's even more exciting as we have some fantastic new entrant countries like Italy, New Zealand, South Africa, Singapore and all these are great culinary nations.” Talking to Food and Hospitality World, Bose also mentioned that the participants were shown around the cities to showcase the culture and cuisines of India. Logan Guleff, the 14-yearold winner of MasterChef Junior US 2014, was invited as the chief guest and motivator for the young chefs. He boosted the morale of the contestants and also guided them through the competitions. Guleff who visited India for the first time, shared, “It’s a fantastic event and a great platform for young chefs from so many countries to display their talent. The opportunity to exchange the taste and flavours of different countries is commendable. I only advice the contestants to stay calm and put their best foot forward.” He emphasised on the talent and innovation of the chefs while motivating them to learn from their mistakes. The first level of competition was held in New Delhi after which two separate teams moved to Pune and Bengaluru respectively. Thereafter, the top 10 contestants from the three rounds battled it out in Kolkata where chefs from Singapore, Malaysia and Canada emerged as winners. The final was a two-hour long challenge where

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the chefs prepared four portions of four tapas dishes as a selection of appetisers along with four portions of a fish dish as a main course. The contestants were judged on the basis of their culinary skills and techniques, adherence to good health, safety and hygiene practice, working methods, minimal waste, best

use of ingredients, professional appearance, attitude, dish presentation, taste and flavour. Commenting on the judging criteria Chef Kenworthy, one of the judges at YCO 2017, said, “The contestants were judged on basic skills, precision in following the recipe, practice and execution, confidence in the

kitchen and technique to follow the process and the procedure. YCO is a lot more challenging this year, hence contenders should stick to the game plan and not lose their focus.” “IIHM is a front-runner in innovation and development of human resource in the Indian hospitality industry. Events like

these created by IIHM are truly appreciated globally in times of such turbulence where hospitality and humanness is the call of the hour” added Prof Foskett, chairman of the Jury, Young Chef Olympiad International Council and writer of the Culinary Bible 'Practical Cookery'.

FEBRUARY 16-28, 2017


EVENTS TRACKER Date

Event

Venue

March 1-3, 2017

Food Expo Ukraine

Kiev (Ukraine)

March 2-5, 2017

Expo HORECA

St Petersburg (Russia)

March 19 - 22, 2017

Bibac Expo

Antwerp

April 1-3, 2017

Salon Des Vins Et De La Gastronomie

St Malo, France

April 2-3, 2017

Natural & Organic Products Europe

London

April 4-6, 2017

Profood Tech

Chicago

April 5-8, 2017

Food & Hotel Indonesia

Jakarta

May 2-4, 2017

SET Canada

Toronto

May 2-4, 2017

FI Istanbul

Istanbul

May 8-11, 2017

HOFEX

Hong Kong

June 8-10, 2017

Food Hospitality World

Bengaluru

June 2017

Fithep Mercosur Argentina

Buenos Aires

July 2017

M'Asia Foodpro

Kuala Lumpur

July 2017

Great Japan Beer Festival

Osaka

July 2017

Good Food & Wine Show

Perth

July 2017

Fiera Di U Vinu

Luri

July 2017

Bellavita Expo

London

August 2017

Abastur

Mexico

August 2017

East Food Indonesia Expo

Surabaya

August 2017

Expo Comida Latina

Los Angeles

August 2017

Hong Kong International Tea Fair

Hong Kong

September 11-15, 2017

DRINKTEC

Munich

September 19-21, 2017

Livestock Asia

Kuala Lumpur

September 19-22, 2017

INTERBEV

Chicago

October 17-20, 2017

VITEFF

Épernay (France)

October 20-24, 2017

HOST

Milan

November 28-30, 2017

Bake & Cake

Tel Aviv

Nov 29-Dec 2, 2017

Austro Agrar Tulln

Tulln (Austria)

January 2018

Anfas Hotel Equipment

Turkey

January 2018

Danubius Gastro

Slovakia

January 2018

Gast Expo

Slovenia

January 2018

HORECAVA

Netherlands

January 2018

India International Coffee Festival

India

January 2018

Millésime Bio

France

FEBRUARY 16-28, 2017

FOOD & HOSPITALITY WORLD

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A U 7 I 0 B 1 MUM W 20 I FHW FHW 2 2 0 17 M I F H W H M U M BA A F I W B 7 A 1 H M I B F 0 A U M 2 I B M U M M U M BA M U M BA BA I F H W BA I F H W 2 0 17 I F H W 2 0 17 M F H W 2 0 17 M U 7 7 1 1 0 0 2 2 W 2 0 17 W H A H I M W F B F A U H B M I F I M U A M A 7 I B U 201 MUMB 2 0 17 M U M BA 0 17 M 7 MUM 7 2 M 1 1 W 0 0 7 MUM H W 2 1 2 F 7 H 0 1 F I W W 2 0 A H H 2 I F B W F A M BA I 7 MUM MUMB BA I F H M U M BA I F H W 17 M U M BA I U U 7 M M 1 U M 7 0 1 M 7 2 1 0 7 HW W 20 FHW 2 HW 20 2 0 17 W 201 H F H F I W F I A H M BA I F A I B F I B A A M I MB UM BA BA I MB MU U M U M M 7 M 7 1 U U M 1 7 0 M M 7 1 0 2 1 2 0 7 7 FHW W 201 H I F H W U M BA I F H W 2 0 BA I F H W 2 01 U M BA I F H W 2 F A B I M AI FH A U B B M M M M M M U U 7 U 7 1 7 M 1 M M 1 0 W2 HW 20 W 2 0 17 W 2 0 17 M BA I F H W 2 0 BA I F H W 2 0 17 F 20 H H F F W I A H I I F B A A B M I B U M U A M M 0 17 M 17 M U 0 17 M 17 M U MUMB 17 M U 2 0 0 0 7 2 2 1 W 2 0 H W W W F 2 H H 0 17 M H F F 2 W W F H H I I I W F F A A A H B I B B F I A MUM U M BA M BA I 17 M U M H W 2 0 17 M U M MUMB M U 0 7 7 M 2 M BA 1 1 U 7 0 0 W 1 2 M 2 H 0 7 F 2 W F W 1 I H 0 H W AI F I FH BA I F FHW 2 A M U M BA 2 0 17 M U M BA I M I B 7 U A 1 M M B BA I 0 U 2 7 M M M 1 U U 7 W 0 M 1 M 2 H W 0 7 F 7 H 1 2 W 1 F 0 BA I HW 2 AI FH HW 20 I FHW M BA I F B F A U B M I FHW I M U A M A 7 I B U B M 1 A 0 M M M 7 B 1 2 U U 7 0 M 1 M FHW 2 0 17 17 M U 2 0 17 M FHW 2 HW 20 0 F I W W 2 0 17 A H H 2 I F B W F A H M I W B F I U A H M A F B I M U B 2 0 17 U M BA MUM 0 17 M M BA I 17 M U M M 7 2 U 1 0 7 M 0 2 W 1 2 7 H 0 W 1 MUM F 2 W H 0 7 I F H 2 W 1 A F 0 H B I W F 2 I A H M A B F W I U 7M BA I I FH MUMB U M BA M 7 MUM A 7 1 U M B 1 0 M BA M 7 M 0 2 1 U U 2 7 0 1 W M M 2 W 0 H 7 7 2 H F 1 1 W F FHW M BA I AI FH HW 20 HW 20 I B F F M BA I A M U I B I U A M M A B M 7 W 20 U B 1 M 7 H M M 1 0 U F U 7 2 0 M 1 2 M I 0 7 W A 7 1 2 W H I F M U MWORLDB 69 0 1 7 M U W 201 HW 20 AI FH I FHW H 7 F B F A 1 FEBRUARY 16-28, 2017 FOOD & HOSPITALITY B 0 M I I 2 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2 7 U H M 1 F I M W 7 0 A 1 7 H 2 I B 1 FHW BA I F U M BA 7 MUM F H W 2 0 BA I F H W 2 0 M M 1 U I 7 0 1 A M 2 0 B 7 2 W 1 2 0 17 M M 0 H U W W M F 2 M H H U F F W I 7 M 1 A H I 20 I FHW U M BA BA I F A W 2 0 17 W 2 0 17 M U M B M M B H U F 7 MUM 7 M 1 1 M U I 0 0 7 M A 2 2 1 B 7 0 H 1 W W M 2 F MU FHW AI FH HW 20 AI FH M BA I B F I B U A M I M B M U A U M 7 B M M BA I M 1 U U M 7 7 0 1 M U 1 M 2 0 0 7 M 7 2 1 2 W 1 7 0 0 H 1 W W F I FH FHW 2 FHW 2 HW 20 AI FH A F B FHW I I B A A I M M I B B A U U A B M M M M B U U M 7 M 7 U 1 M M 1 U 0 W2 2 0 17 2 0 17 0 17 M 2 0 17 M HW 20 W 2 W F W H H 0 17 I W F F H 2 A H F I B F I W A I A M H I B A B F U A M B M 7 MU MUMB M BA I 2 0 17 M H W 2 0 17 M U 7 MUM U 7 1 1 W M 0 0 H 2 7 2 F 1 0 17 M W 0 W 2 I F 2 H H A F F W I W B I A H H M I A F B F A U B UM M BA I 0 17 M M BA I MUMB 17 M U M U 2 U 7 0 M BA M 1 M 2 U W 0 7 7 H M 1 2 W 1 F 0 7 H 0 W 1 2 I F 2 0 H A UMB BA I F M BA I I FHW FHW 2 I FHW U A M A I B U B M A M M M 7 B 1 AI FH U U 7 0 M B 1 M 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M U B 0 F I 7 M M 2 1 A UMB FHW M BA I 0 17 M U HW 20 W 2 0 17 U I F 2 H M A F I W B 7 A 1 H M I FHW 2 B F 0 A U M 2 I B I M U A A M W 7 M B B U 1 H 7 M F 0 M M AI 17 M U 2 0 17 W 201 17 M U FHW 2 0 H 0 W 2 I F 2 0 17 M H A W F 2 I B W H A H I M W F B F A U H B M I F I M 0 17 U M BA 0 17 M U H W 2 0 17 M U M M BA I M U M BA M 2 U MB 7 7 M 1 U 1 W 0 0 7 M H 2 1 2 F 7 0 1 F I W W 2 0 A H H M BA I AI F FHW 2 BA I F I FHW MUMB U B A M I M B M U A U 7 M M B 1 U M 7 0 MUMB M 1 M 7 2 U 7 1 0 7 1 M 0 2 W 1 0 2 7 H 0 2 W 1 F 2 W H 0 BA I FHW AI FH I F H W M BA I F BA I F FHW 2 I B A A M I B M B U A M U B M M U M U M 7 7 1 M 17 M U 17 M U 2 0 17 M 0 0 W 2 2 F H W 2 0 BA I F H W 2 0 1 A I F H W 2 0 17 H W W F H H I F F I FHW BA I I B M A A A M M U B B B U U M M M M M M U U 7 U 7 1 20 W 201 2 0 17 M H W 2 0 17 2 0 17 M W 2 0 17 I F H W 2 0 17 M H H W W F F H H F F I I A I A M BA I BA I F U M U M BA M M U M BA H W 2 0 17 M U M B 7 MUMB M U 7 7 7 1 1 M 1 UM 0 0 0 7 2 M 2 1 2 7 0 W W 1 W 2 F H H 0 H 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A U 7 I 0 B 1 MUM W 20 I FHW FHW 2 2 0 17 M I F H W H M U M BA A F I W B 7 A 1 H M I B F 0 A U M 2 I B M U M M U M BA M U M BA BA I F H W BA I F H W 2 0 17 I F H W 2 0 17 M F H W 2 0 17 M U 7 7 1 1 0 0 2 2 W 2 0 17 W H A H I M W F B F A U H B M I F I M U A M A 7 I B U 201 MUMB 2 0 17 M U M BA 0 17 M 7 MUM 7 2 M 1 1 W 0 0 7 MUM H W 2 1 2 F 7 H 0 1 F I W W 2 0 A H H 2 I F B W F A M BA I 7 MUM MUMB BA I F H M U M BA I F H W 17 M U M BA I U U 7 M M 1 U M 7 0 1 M 7 2 1 0 7 HW W 20 FHW 2 HW 20 2 0 17 W 201 H F H F I W F I A H M BA I F A I B F I B A A M I MB UM BA BA I MB MU U M U M M 7 M 7 1 U U M 1 7 0 M M 7 1 0 2 1 2 0 7 7 FHW W 201 H I F H W U M BA I F H W 2 0 BA I F H W 2 01 U M BA I F H W 2 F A B I M AI FH A U B B M M M M M M U U 7 U 7 1 7 M 1 M M 1 0 W2 HW 20 W 2 0 17 W 2 0 17 M BA I F H W 2 0 BA I F H W 2 0 17 F 20 H H F F W I A H I I F B A A B M I B U M U A M M 0 17 M 17 M U 0 17 M 17 M U MUMB 17 M U 2 0 0 0 7 2 2 1 W 2 0 H W W W F 2 H H 0 17 M H F F 2 W W F H H I I I W F F A A A H B I B B F I A MUM U M BA M BA I 17 M U M H W 2 0 17 M U M MUMB M U 0 7 7 M 2 M BA 1 1 U 7 0 0 W 1 2 M 2 H 0 7 F 2 W F W 1 I H 0 H W AI F I FH BA I F FHW 2 A M U M BA 2 0 17 M U M BA I M I B 7 U A 1 M M B BA I 0 U 2 7 M M M 1 U U 7 W 0 M 1 M 2 H W 0 7 F 7 H 1 2 W 1 F 0 BA I HW 2 AI FH HW 20 I FHW M BA I F B F A U B M I FHW I M U A M A 7 I B U B M 1 A 0 M M M 7 B 1 2 U U 7 0 M 1 M FHW 2 0 17 17 M U 2 0 17 M FHW 2 HW 20 0 F I W W 2 0 17 A H H 2 I F B W F A H M I W B F I U A H M A F B I M U B 2 0 17 U M BA MUM 0 17 M M BA I 17 M U M M 7 2 U 1 0 7 M 0 2 W 1 2 7 H 0 W 1 MUM F 2 W H 0 7 I F H 2 W 1 A F 0 H B I W F 2 I A H M A B F W I U 7M BA I I FH MUMB U M BA M 7 MUM A 7 1 U M B 1 0 M BA M 7 M 0 2 1 U U 2 7 0 1 W M M 2 W 0 H 7 7 2 H F 1 1 W F FHW M BA I AI FH HW 20 HW 20 I B F F M BA I A M U I B I U A M M A B M 7 W 20 U B 1 M 7 H M M 1 0 U F U 7 2 0 M 1 2 M I 0 7 W A 7 1 2 W H I F M U MWORLDB 71 0 1 7 M U W 201 HW 20 AI FH I FHW H 7 F B F A 1 FEBRUARY 16-28, 2017 FOOD & HOSPITALITY B 0 M I I 2 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2 0 17 MUM BA I UMB 0 17 M 7 MU M 7 1 2 M 1 U 0 0 7 W 2 M 1 2 H UM7 0 W F 1 W M 2 H 0 I H 7 F 2 W F A 1 H B 0 I I W F 2 A M A H MU BA I F I FHW 7 M U M B W 2 0 17 M U M B 2 0 17 M U M BA I M A 1 BA I U B 0 M M 2 M U U 7 W 1 M M H 0 7 H 7 F 2 1 F M BA I A I F H W U M BA I F H W HW 20 HW 201 M BA I F B F U M I I M U A A 7 I FHW M B B 1 A 7 M 0 M M B 1 U 2 U 7 0 M M 1 M 2 U W 0 7 7 H M W F W2 201 W 201 F HGALLERY 2 0 1 7FOOD I F HMUMBAI W H A H I W 201 F B F A H B M W I F I U A H M A FHW 2017 PHOTO F I B U B M A M I M M 7 B 1 2 0 17 MUM 17 M U U M BA 17 M U W 20 0 0 7 M W 2 1 2 7 H 0 1 F W W 2 0 UMB H H 2 I F W M F A H I W 7 B F I 1 A H M A 0 F B I U B 2 A M I M B M 17 M U M BA M U M BA I F H W U M BA I F H 2 0 17 M U F H W 2 0 17 M U H W 2 0 17 M U M 7 W 1 H 0 F 2 FHW 0 17 I F BA I 17 M 2 A I 0 M B U M BA I A 2 W U B M H M W 20 U M F H 7 U M W 1 F I M 7 H 0 A 1 F I 2 7 B 0 1 A I M 2 W 0 B A U FHW 2 AI FH I FHW 0 17 M 7 MUM MUMB 1 A 2 7 I 0 B 1 I A 2 0 M A B 2 U B W 17 M U M M H 0 M W U F 2 7 U H M 1 F I M W 7 0 A 1 7 H 2 I B 1 FHW BA I F U M BA 7 MUM F H W 2 0 BA I F H W 2 0 M M 1 U I 7 0 1 A M 2 0 B 7 2 W 1 2 0 17 M M 0 H U W W M F 2 M H H U F F W I 7 M 1 A H I 20 I FHW U M BA BA I F A W 2 0 17 W 2 0 17 M U M B M M B H U F 7 MUM 7 M 1 1 M U I 0 0 7 M A 2 2 1 B 7 0 H 1 W W M 2 F MU FHW AI FH HW 20 AI FH M BA I B F I B U A M I M B M U A U M 7 B M M BA I M 1 U U M 7 7 0 1 M U 1 M 2 0 0 7 M 7 2 1 2 W 1 7 0 0 H 1 W W F I FH FHW 2 FHW 2 HW 20 AI FH A F B FHW I I B A A I M M I B B A U U A B M M M M B U U M 7 M 7 U 1 M M 1 U 0 W2 2 0 17 2 0 17 0 17 M 2 0 17 M HW 20 W 2 W F W H H 0 17 I W F F H 2 A H F I B F I W A I A M H I B A B F U A M B M 7 MU MUMB M BA I 2 0 17 M H W 2 0 17 M U 7 MUM U 7 1 1 W M 0 0 H 2 7 2 F 1 0 17 M W 0 W 2 I F 2 H H A F F W I W B I A H H M I A F B F A U B UM M BA I 0 17 M M BA I MUMB 17 M U M U 2 U 7 0 M BA M 1 M 2 U W 0 7 7 H M 1 2 W 1 F 0 7 H 0 W 1 2 I F 2 0 H A UMB BA I F M BA I I FHW FHW 2 I FHW U A M A I B U B M A M M M 7 B 1 AI FH U U 7 0 M B 1 M 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M U B 0 F I 7 M M 2 1 A UMB FHW M BA I 0 17 M U HW 20 W 2 0 17 U I F 2 H M A F I W B 7 A 1 H M I FHW 2 B F 0 A U M 2 I B I M U A A M W 7 M B B U 1 H 7 M F 0 M M AI 17 M U 2 0 17 W 201 17 M U FHW 2 0 H 0 W 2 I F 2 0 17 M H A W F 2 I B W H A H I M W F B F A U H B M I F I M 0 17 U M BA 0 17 M U H W 2 0 17 M U M M BA I M U M BA M 2 U MB 7 7 M 1 U 1 W 0 0 7 M H 2 1 2 F 7 0 1 F I W W 2 0 A H H M BA I AI F FHW 2 BA I F I FHW MUMB U B A M I M B M U A U 7 M M B 1 U M 7 0 MUMB M 1 M 7 2 U 7 1 0 7 1 M 0 2 W 1 0 2 7 H 0 2 W 1 F 2 W H 0 BA I FHW AI FH I F H W M BA I F BA I F FHW 2 I B A A M I B M B U A M U B M M U M U M 7 7 1 M 17 M U 17 M U 2 0 17 M 0 0 W 2 2 F H W 2 0 BA I F H W 2 0 1 A I F H W 2 0 17 H W W F H H I F F I FHW BA I I B M A A A M M U B B B U U M M M M M M U U 7 U 7 1 20 W 201 2 0 17 M H W 2 0 17 2 0 17 M W 2 0 17 I F H W 2 0 17 M H H W W F F H H F F I I A I A M BA I BA I F U M U M BA M M U M BA H W 2 0 17 M U M B 7 MUMB M U 7 7 7 1 1 M 1 UM 0 0 0 7 2 M 2 1 2 7 0 W W 1 W 2 F H H 0 H F F 2 W W F M BA I AI FH M BA I M BA I I FHW BA I F H U B U A M M M B M U 7 U M 7 1 M 1 M U BA I 0 0 7 7 M 2 M 1 2 1 U 7 0 0 W 1 W 2 M 2 H 0 H 7 F 2 W F W 1 FH FHW BA I M BA I AI FH HW 20 U M I B F A U M M I B M 7 U A AI F 1 M 7 M B B 0 U 1 7 2 M 0 M M 1 U 2 U 7 W 0 M 1 M 2 H W 0 7 F 7 H I 201 W 201 FHW 2 I FHW BA I F W H A H I M W2 F B F A U H B M I F I M U A M A 7 I B U B M 1 A 0 M M M 7 B 1 2 U HW 0 17 M 0 17 M U 7 MUM HW 20 W 2 0 17 2 1 2 F H 0 17 M F I W W 2 0 A H H 2 I F B W F A H M I W B F I U A H M U M BA 0 17 M M BA I MUMB BA I F 17 M U U M 7 0 M 1 M 7 2 U 1 0 7 M 0 2 W 1 UMB 2 7 H 0 W 1 M F 2 W H 0 7 I F H 2 W 1 A F 0 H B I W F 2 I A MUM FHW U M BA BA I F H M BA I MUMB I M U M 7 A 7 1 BA I U M B 1 0 M M 7 M 0 2 1 U U 2 7 0 1 W M M 2 W 0 H 7 7 BA I F FHW 2 AI FH I FHW W 201 W 201 B A H H I B F F M A M U I B I 2 0 17 U A M M A B M 7 W U B 1 M 7 H M M 1 0 U F U 7 2 0 M 1 2 M I 0 7 W B A 16-28, 2017 FH FHW 2 0 17 U MFEBRUARY W 201 FHW 2 I& HOSPITALITY M W H A I H FOOD WORLD 7 F 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I B B F I A MUM U M BA M BA I 17 M U M H W 2 0 17 M U M MUMB M U 0 7 7 M 2 M BA 1 1 U 7 0 0 W 1 2 M 2 H 0 7 F 2 W F W 1 I H 0 H W AI F I FH BA I F FHW 2 A M U M BA 2 0 17 M U M BA I M I B 7 U A 1 M M B BA I 0 U 2 7 M M M 1 U U 7 W 0 M 1 M 2 H W 0 7 F 7 H 1 2 W 1 F 0 BA I HW 2 AI FH HW 20 I FHW M BA I F B F A U B M I FHW I M U A M A 7 I B U B M 1 A 0 M M M 7 B 1 2 U U 7 0 M 1 M FHW 2 0 17 17 M U 2 0 17 M FHW 2 HW 20 0 F I W W 2 0 17 A H H 2 I F B W F A H M I W B F I U A H M A F B I M U B 2 0 17 U M BA MUM 0 17 M M BA I 17 M U M M 7 2 U 1 0 7 M 0 2 W 1 2 7 H 0 W 1 MUM F 2 W H 0 7 I F H 2 W 1 A F 0 H B I W F 2 I A H M A B F W I U 7M BA I I FH MUMB U M BA M 7 MUM A 7 1 U M B 1 0 M BA M 7 M 0 2 1 U U 2 7 0 1 W M M 2 W 0 H 7 7 2 H F 1 1 W F FHW M BA I AI FH HW 20 HW 20 I B F F M BA I A M U I B I U A M M A B M 7 W 20 U B 1 M 7 H M M 1 0 U F U 7 2 0 M 1 2 M I 0 7 W A 7 1 2 W H I F M U MWORLDB 73 0 1 7 M U W 201 HW 20 AI FH I FHW H 7 F B F A 1 FEBRUARY 16-28, 2017 FOOD & HOSPITALITY B 0 M I I 2 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A U 7 I 0 B 1 MUM W 20 I FHW FHW 2 2 0 17 M I F H W H M U M BA A F I W B 7 A 1 H M I B F 0 A U M 2 I B M U M M U M BA M U M BA BA I F H W BA I F H W 2 0 17 I F H W 2 0 17 M F H W 2 0 17 M U 7 7 1 1 0 0 2 2 W 2 0 17 W H A H I M W F B F A U H B M I F I M U A M A 7 I B U 201 MUMB 2 0 17 M U M BA 0 17 M 7 MUM 7 2 M 1 1 W 0 0 7 MUM H W 2 1 2 F 7 H 0 1 F I W W 2 0 A H H 2 I F B W F A M BA I 7 MUM MUMB BA I F H M U M BA I F H W 17 M U M BA I U U 7 M M 1 U M 7 0 1 M 7 2 1 0 7 HW W 20 FHW 2 HW 20 2 0 17 W 201 H F H F I W F I A H M BA I F A I B F I B A A M I MB UM BA BA I MB MU U M U M M 7 M 7 1 U U M 1 7 0 M M 7 1 0 2 1 2 0 7 7 FHW W 201 H I F H W U M BA I F H W 2 0 BA I F H W 2 01 U M BA I F H W 2 F A B I M AI FH A U B B M M M M M M U U 7 U 7 1 7 M 1 M M 1 0 W2 HW 20 W 2 0 17 W 2 0 17 M BA I F H W 2 0 BA I F H W 2 0 17 F 20 H H F F W I A H I I F B A A B M I B U M U A M M 0 17 M 17 M U 0 17 M 17 M U MUMB 17 M U 2 0 0 0 7 2 2 1 W 2 0 H W W W F 2 H H 0 17 M H F F 2 W W F H H I I I W F F A A A H B I B B F I A MUM U M BA M BA I 17 M U M H W 2 0 17 M U M MUMB M U 0 7 7 M 2 M BA 1 1 U 7 0 0 W 1 2 M 2 H 0 7 F 2 W F W 1 I H 0 H W AI F I FH BA I F FHW 2 A M U M BA 2 0 17 M U M BA I M I B 7 U A 1 M M B BA I 0 U 2 7 M M M 1 U U 7 W 0 M 1 M 2 H W 0 7 F 7 H 1 2 W 1 F 0 BA I HW 2 AI FH HW 20 I FHW M BA I F B F A U B M I FHW I M U A M A 7 I B U B M 1 A 0 M M M 7 B 1 2 U U 7 0 M 1 M FHW 2 0 17 17 M U 2 0 17 M FHW 2 HW 20 0 F I W W 2 0 17 A H H 2 I F B W F A H M I W B F I U A H M A F B I M U B 2 0 17 U M BA MUM 0 17 M M BA I 17 M U M M 7 2 U 1 0 7 M 0 2 W 1 2 7 H 0 W 1 MUM F 2 W H 0 7 I F H 2 W 1 A F 0 H B I W F 2 I A H M A B F W I U 7M BA I I FH MUMB U M BA M 7 MUM A 7 1 U M B 1 0 M BA M 7 M 0 2 1 U U 2 7 0 1 W M M 2 W 0 H 7 7 2 H F 1 1 W F FHW M BA I AI FH HW 20 HW 20 I B F F M BA I A M U I B I U A M M A B M 7 W 20 U B 1 M 7 H M M 1 0 U F U 7 2 0 M 1 2 M I 0 7 W A 7 1 2 W H I F M U MWORLDB 75 0 1 7 M U W 201 HW 20 AI FH I FHW H 7 F B F A 1 FEBRUARY 16-28, 2017 FOOD & HOSPITALITY B 0 M I I 2 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2 7 U H M 1 F I M W 7 0 A 1 7 H 2 I B 1 FHW BA I F U M BA 7 MUM F H W 2 0 BA I F H W 2 0 M M 1 U I 7 0 1 A M 2 0 B 7 2 W 1 2 0 17 M M 0 H U W W M F 2 M H H U F F W I 7 M 1 A H I 20 I FHW U M BA BA I F A W 2 0 17 W 2 0 17 M U M B M M B H U F 7 MUM 7 M 1 1 M U I 0 0 7 M A 2 2 1 B 7 0 H 1 W W M 2 F MU FHW AI FH HW 20 AI FH M BA I B F I B U A M I M B M U A U M 7 B M M BA I M 1 U U M 7 7 0 1 M U 1 M 2 0 0 7 M 7 2 1 2 W 1 7 0 0 H 1 W W F I FH FHW 2 FHW 2 HW 20 AI FH A F B FHW I I B A A I M M I B B A U U A B M M M M B U U M 7 M 7 U 1 M M 1 U 0 W2 2 0 17 2 0 17 0 17 M 2 0 17 M HW 20 W 2 W F W H H 0 17 I W F F H 2 A H F I B F I W A I A M H I B A B F U A M B M 7 MU MUMB M BA I 2 0 17 M H W 2 0 17 M U 7 MUM U 7 1 1 W M 0 0 H 2 7 2 F 1 0 17 M W 0 W 2 I F 2 H H A F F W I W B I A H H M I A F B F A U B UM M BA I 0 17 M M BA I MUMB 17 M U M U 2 U 7 0 M BA M 1 M 2 U W 0 7 7 H M 1 2 W 1 F 0 7 H 0 W 1 2 I F 2 0 H A UMB BA I F M BA I I FHW FHW 2 I FHW U A M A I B U B M A M M M 7 B 1 AI FH U U 7 0 M B 1 M 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A U 7 I 0 B 1 MUM W 20 I FHW FHW 2 2 0 17 M I F H W H M U M BA A F I W B 7 A 1 H M I B F 0 A U M 2 I B M U M M U M BA M U M BA BA I F H W BA I F H W 2 0 17 I F H W 2 0 17 M F H W 2 0 17 M U 7 7 1 1 0 0 2 2 W 2 0 17 W H A H I M W F B F A U H B M I F I M U A M A 7 I B U 201 MUMB 2 0 17 M U M BA 0 17 M 7 MUM 7 2 M 1 1 W 0 0 7 MUM H W 2 1 2 F 7 H 0 1 F I W W 2 0 A H H 2 I F B W F A M BA I 7 MUM MUMB BA I F H M U M BA I F H W 17 M U M BA I U U 7 M M 1 U M 7 0 1 M 7 2 1 0 7 HW W 20 FHW 2 HW 20 2 0 17 W 201 H F H F I W F I A H M BA I F A I B F I B A A M I MB UM BA BA I MB MU U M U M M 7 M 7 1 U U M 1 7 0 M M 7 1 0 2 1 2 0 7 7 FHW W 201 H I F H W U M BA I F H W 2 0 BA I F H W 2 01 U M BA I F H W 2 F A B I M AI FH A U B B M M M M M M U U 7 U 7 1 7 M 1 M M 1 0 W2 HW 20 W 2 0 17 W 2 0 17 M BA I F H W 2 0 BA I F H W 2 0 17 F 20 H H F F W I A H I I F B A A B M I B U M U A M M 0 17 M 17 M U 0 17 M 17 M U MUMB 17 M U 2 0 0 0 7 2 2 1 W 2 0 H W W W F 2 H H 0 17 M H F F 2 W W F H H I I I W F F A A A H B I B B F I A MUM U M BA M BA I 17 M U M H W 2 0 17 M U M MUMB M U 0 7 7 M 2 M BA 1 1 U 7 0 0 W 1 2 M 2 H 0 7 F 2 W F W 1 I H 0 H W AI F I FH BA I F FHW 2 A M U M BA 2 0 17 M U M BA I M I B 7 U A 1 M M B BA I 0 U 2 7 M M M 1 U U 7 W 0 M 1 M 2 H W 0 7 F 7 H 1 2 W 1 F 0 BA I HW 2 AI FH HW 20 I FHW M BA I F B F A U B M I FHW I M U A M A 7 I B U B M 1 A 0 M M M 7 B 1 2 U U 7 0 M 1 M FHW 2 0 17 17 M U 2 0 17 M FHW 2 HW 20 0 F I W W 2 0 17 A H H 2 I F B W F A H M I W B F I U A H M A F B I M U B 2 0 17 U M BA MUM 0 17 M M BA I 17 M U M M 7 2 U 1 0 7 M 0 2 W 1 2 7 H 0 W 1 MUM F 2 W H 0 7 I F H 2 W 1 A F 0 H B I W F 2 I A H M A B F W I U 7M BA I I FH MUMB U M BA M 7 MUM A 7 1 U M B 1 0 M BA M 7 M 0 2 1 U U 2 7 0 1 W M M 2 W 0 H 7 7 2 H F 1 1 W F FHW M BA I AI FH HW 20 HW 20 I B F F M BA I A M U I B I U A M M A B M 7 W 20 U B 1 M 7 H M M 1 0 U F U 7 2 0 M 1 2 M I 0 7 W A 7 1 2 W H I F M U MWORLDB 77 0 1 7 M U W 201 HW 20 AI FH I FHW H 7 F B F A 1 FEBRUARY 16-28, 2017 FOOD & HOSPITALITY B 0 M I I 2 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2 7 U H M 1 F I M W 7 0 A 1 7 H 2 I B 1 FHW BA I F U M BA 7 MUM F H W 2 0 BA I F H W 2 0 M M 1 U I 7 0 1 A M 2 0 B 7 2 W 1 2 0 17 M M 0 H U W W M F 2 M H H U F F W I 7 M 1 A H I 20 I FHW U M BA BA I F A W 2 0 17 W 2 0 17 M U M B M M B H U F 7 MUM 7 M 1 1 M U I 0 0 7 M A 2 2 1 B 7 0 H 1 W W M 2 F MU FHW AI FH HW 20 AI FH M BA I B F I B U A M I M B M U A U M 7 B M M BA I M 1 U U M 7 7 0 1 M U 1 M 2 0 0 7 M 7 2 1 2 W 1 7 0 0 H 1 W W F I FH FHW 2 FHW 2 HW 20 AI FH A F B FHW I I B A A I M M I B B A U U A B M M M M B U U M 7 M 7 U 1 M M 1 U 0 W2 2 0 17 2 0 17 0 17 M 2 0 17 M HW 20 W 2 W F W H H 0 17 I W F F H 2 A H F I B F I W A I A M H I B A B F U A M B M 7 MU MUMB M BA I 2 0 17 M H W 2 0 17 M U 7 MUM U 7 1 1 W M 0 0 H 2 7 2 F 1 0 17 M W 0 W 2 I F 2 H H A F F W I W B I A H H M I A F B F A U B UM M BA I 0 17 M M BA I MUMB 17 M U M U 2 U 7 0 M BA M 1 M 2 U W 0 7 7 H M 1 2 W 1 F 0 7 H 0 W 1 2 I F 2 0 H A UMB BA I F M BA I I FHW FHW 2 I FHW U A M A I B U B M A M M M 7 B 1 AI FH U U 7 0 M B 1 M 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M U B 0 F I 7 M M 2 1 A UMB FHW M BA I 0 17 M U HW 20 W 2 0 17 U I F 2 H M A F I W B 7 A 1 H M I FHW 2 B F 0 A U M 2 I B I M U A A M W 7 M B B U 1 H 7 M F 0 M M AI 17 M U 2 0 17 W 201 17 M U FHW 2 0 H 0 W 2 I F 2 0 17 M H A W F 2 I B W H A H I M W F B F A U H B M I F I M 0 17 U M BA 0 17 M U H W 2 0 17 M U M M BA I M U M BA M 2 U MB 7 7 M 1 U 1 W 0 0 7 M H 2 1 2 F 7 0 1 F I W W 2 0 A H H M BA I AI F FHW 2 BA I F I FHW MUMB U B A M I M B M U A U 7 M M B 1 U M 7 0 MUMB M 1 M 7 2 U 7 1 0 7 1 M 0 2 W 1 0 2 7 H 0 2 W 1 F 2 W H 0 BA I FHW AI FH I F H W M BA I F BA I F FHW 2 I B A A M I B M B U A M U B M M U M U M 7 7 1 M 17 M U 17 M U 2 0 17 M 0 0 W 2 2 F H W 2 0 BA I F H W 2 0 1 A I F H W 2 0 17 H W W F H H I F F I FHW BA I I B M A A A M M U B B B U U M M M M M M U U 7 U 7 1 20 W 201 2 0 17 M H W 2 0 17 2 0 17 M W 2 0 17 I F H W 2 0 17 M H H W W F F H H F F I I A I A M BA I BA I F U M U M BA M M U M BA H W 2 0 17 M U M B 7 MUMB M U 7 7 7 1 1 M 1 UM 0 0 0 7 2 M 2 1 2 7 0 W W 1 W 2 F H H 0 H 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A U 7 I 0 B 1 MUM W 20 I FHW FHW 2 2 0 17 M I F H W H M U M BA A F I W B 7 A 1 H M I B F 0 A U M 2 I B M U M M U M BA M U M BA BA I F H W BA I F H W 2 0 17 I F H W 2 0 17 M F H W 2 0 17 M U 7 7 1 1 0 0 2 2 W 2 0 17 W H A H I M W F B F A U H B M I F I M U A M A 7 I B U 201 MUMB 2 0 17 M U M BA 0 17 M 7 MUM 7 2 M 1 1 W 0 0 7 MUM H W 2 1 2 F 7 H 0 1 F I W W 2 0 A H H 2 I F B W F A M BA I 7 MUM MUMB BA I F H M U M BA I F H W 17 M U M BA I U U 7 M M 1 U M 7 0 1 M 7 2 1 0 7 HW W 20 FHW 2 HW 20 2 0 17 W 201 H F H F I W F I A H M BA I F A I B F I B A A M I MB UM BA BA I MB MU U M U M M 7 M 7 1 U U M 1 7 0 M M 7 1 0 2 1 2 0 7 7 FHW W 201 H I F H W U M BA I F H W 2 0 BA I F H W 2 01 U M BA I F H W 2 F A B I M AI FH A U B B M M M M M M U U 7 U 7 1 7 M 1 M M 1 0 W2 HW 20 W 2 0 17 W 2 0 17 M BA I F H W 2 0 BA I F H W 2 0 17 F 20 H H F F W I A H I I F B A A B M I B U M U A M M 0 17 M 17 M U 0 17 M 17 M U MUMB 17 M U 2 0 0 0 7 2 2 1 W 2 0 H W W W F 2 H H 0 17 M H F F 2 W W F H H I I I W F F A A A H B I B B F I A MUM U M BA M BA I 17 M U M H W 2 0 17 M U M MUMB M U 0 7 7 M 2 M BA 1 1 U 7 0 0 W 1 2 M 2 H 0 7 F 2 W F W 1 I H 0 H W AI F I FH BA I F FHW 2 A M U M BA 2 0 17 M U M BA I M I B 7 U A 1 M M B BA I 0 U 2 7 M M M 1 U U 7 W 0 M 1 M 2 H W 0 7 F 7 H 1 2 W 1 F 0 BA I HW 2 AI FH HW 20 I FHW M BA I F B F A U B M I FHW I M U A M A 7 I B U B M 1 A 0 M M M 7 B 1 2 U U 7 0 M 1 M FHW 2 0 17 17 M U 2 0 17 M FHW 2 HW 20 0 F I W W 2 0 17 A H H 2 I F B W F A H M I W B F I U A H M A F B I M U B 2 0 17 U M BA MUM 0 17 M M BA I 17 M U M M 7 2 U 1 0 7 M 0 2 W 1 2 7 H 0 W 1 MUM F 2 W H 0 7 I F H 2 W 1 A F 0 H B I W F 2 I A H M A B F W I U 7M BA I I FH MUMB U M BA M 7 MUM A 7 1 U M B 1 0 M BA M 7 M 0 2 1 U U 2 7 0 1 W M M 2 W 0 H 7 7 2 H F 1 1 W F FHW M BA I AI FH HW 20 HW 20 I B F F M BA I A M U I B I U A M M A B M 7 W 20 U B 1 M 7 H M M 1 0 U F U 7 2 0 M 1 2 M I 0 7 W A 7 1 2 W H I F M U MWORLDB 79 0 1 7 M U W 201 HW 20 AI FH I FHW H 7 F B F A 1 FEBRUARY 16-28, 2017 FOOD & HOSPITALITY B 0 M I I 2 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2 0 17 MUM BA I UMB 0 17 M 7 MU M 7 1 2 M 1 U 0 0 7 W 2 M 1 2 H UM7 0 W F 1 W M 2 H 0 I H 7 F 2 W F A 1 H B 0 I I W F 2 A M A H MU BA I F I FHW 7 M U M B W 2 0 17 M U M B 2 0 17 M U M BA I M A 1 BA I U B 0 M M 2 M U U 7 W 1 M M H 0 7 H 7 F 2 1 F M BA I A I F H W U M BA I F H W HW 20 HW 201 M BA I F B F U M I I M U A A 7 I FHW M B B 1 A 7 M 0 M M B 1 U 2 U 7 0 M M 1 M 2 U W 0 7 7 H M W F W2 201 W 201 F HGALLERY 2 0 1 7FOOD I F HMUMBAI W H A H I W 201 F B F A H B M W I F I U A H M A FHW 2017 PHOTO F I B U B M A M I M M 7 B 1 2 0 17 MUM 17 M U U M BA 17 M U W 20 0 0 7 M W 2 1 2 7 H 0 1 F W W 2 0 UMB H H 2 I F W M F A H I W 7 B F I 1 A H M A 0 F B I U B 2 A M I M B M 17 M U M BA M U M BA I F H W U M BA I F H 2 0 17 M U F H W 2 0 17 M U H W 2 0 17 M U M 7 W 1 H 0 F 2 FHW 0 17 I F BA I 17 M 2 A I 0 M B U M BA I A 2 W U B M H M W 20 U M F H 7 U M W 1 F I M 7 H 0 A 1 F I 2 7 B 0 1 A I M 2 W 0 B A U FHW 2 AI FH I FHW 0 17 M 7 MUM MUMB 1 A 2 7 I 0 B 1 I A 2 0 M A B 2 U B W 17 M U M M H 0 M W U F 2 7 U H M 1 F I M W 7 0 A 1 7 H 2 I B 1 FHW BA I F U M BA 7 MUM F H W 2 0 BA I F H W 2 0 M M 1 U I 7 0 1 A M 2 0 B 7 2 W 1 2 0 17 M M 0 H U W W M F 2 M H H U F F W I 7 M 1 A H I 20 I FHW U M BA BA I F A W 2 0 17 W 2 0 17 M U M B M M B H U F 7 MUM 7 M 1 1 M U I 0 0 7 M A 2 2 1 B 7 0 H 1 W W M 2 F MU FHW AI FH HW 20 AI FH M BA I B F I B U A M I M B M U A U M 7 B M M BA I M 1 U U M 7 7 0 1 M U 1 M 2 0 0 7 M 7 2 1 2 W 1 7 0 0 H 1 W W F I FH FHW 2 FHW 2 HW 20 AI FH A F B FHW I I B A A I M M I B B A U U A B M M M M B U U M 7 M 7 U 1 M M 1 U 0 W2 2 0 17 2 0 17 0 17 M 2 0 17 M HW 20 W 2 W F W H H 0 17 I W F F H 2 A H F I B F I W A I A M H I B A B F U A M B M 7 MU MUMB M BA I 2 0 17 M H W 2 0 17 M U 7 MUM U 7 1 1 W M 0 0 H 2 7 2 F 1 0 17 M W 0 W 2 I F 2 H H A F F W I W B I A H H M I A F B F A U B UM M BA I 0 17 M M BA I MUMB 17 M U M U 2 U 7 0 M BA M 1 M 2 U W 0 7 7 H M 1 2 W 1 F 0 7 H 0 W 1 2 I F 2 0 H A UMB BA I F M BA I I FHW FHW 2 I FHW U A M A I B U B M A M M M 7 B 1 AI FH U U 7 0 M B 1 M 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M U B 0 F I 7 M M 2 1 A UMB FHW M BA I 0 17 M U HW 20 W 2 0 17 U I F 2 H M A F I W B 7 A 1 H M I FHW 2 B F 0 A U M 2 I B I M U A A M W 7 M B B U 1 H 7 M F 0 M M AI 17 M U 2 0 17 W 201 17 M U FHW 2 0 H 0 W 2 I F 2 0 17 M H A W F 2 I B W H A H I M W F B F A U H B M I F I M 0 17 U M BA 0 17 M U H W 2 0 17 M U M M BA I M U M BA M 2 U MB 7 7 M 1 U 1 W 0 0 7 M H 2 1 2 F 7 0 1 F I W W 2 0 A H H M BA I AI F FHW 2 BA I F I FHW MUMB U B A M I M B M U A U 7 M M B 1 U M 7 0 MUMB M 1 M 7 2 U 7 1 0 7 1 M 0 2 W 1 0 2 7 H 0 2 W 1 F 2 W H 0 BA I FHW AI FH I F H W M BA I F BA I F FHW 2 I B A A M I B M B U A M U B M M U M U M 7 7 1 M 17 M U 17 M U 2 0 17 M 0 0 W 2 2 F H W 2 0 BA I F H W 2 0 1 A I F H W 2 0 17 H W W F H H I F F I FHW BA I I B M A A A M M U B B B U U M M M M M M U U 7 U 7 1 20 W 201 2 0 17 M H W 2 0 17 2 0 17 M W 2 0 17 I F H W 2 0 17 M H H W W F F H H F F I I A I A M BA I BA I F U M U M BA M M U M BA H W 2 0 17 M U M B 7 MUMB M U 7 7 7 1 1 M 1 UM 0 0 0 7 2 M 2 1 2 7 0 W W 1 W 2 F H H 0 H F F 2 W W F M BA I AI FH M BA I M BA I I FHW BA I F H U B U A M M M B M U 7 U M 7 1 M 1 M U BA I 0 0 7 7 M 2 M 1 2 1 U 7 0 0 W 1 W 2 M 2 H 0 H 7 F 2 W F W 1 FH FHW BA I M BA I AI FH HW 20 U M I B F A U M M I B M 7 U A AI F 1 M 7 M B B 0 U 1 7 2 M 0 M M 1 U 2 U 7 W 0 M 1 M 2 H W 0 7 F 7 H I 201 W 201 FHW 2 I FHW BA I F W H A H I M W2 F B F A U H B M I F I M U A M A 7 I B U B M 1 A 0 M M M 7 B 1 2 U HW 0 17 M 0 17 M U 7 MUM HW 20 W 2 0 17 2 1 2 F H 0 17 M F I W W 2 0 A H H 2 I F B W F A H M I W B F I U A H M U M BA 0 17 M M BA I MUMB BA I F 17 M U U M 7 0 M 1 M 7 2 U 1 0 7 M 0 2 W 1 UMB 2 7 H 0 W 1 M F 2 W H 0 7 I F H 2 W 1 A F 0 H B I W F 2 I A MUM FHW U M BA BA I F H M BA I MUMB I M U M 7 A 7 1 BA I U M B 1 0 M M 7 M 0 2 1 U U 2 7 0 1 W M M 2 W 0 H 7 7 BA I F FHW 2 AI FH I FHW W 201 W 201 B A H H I B F F M A M U I B I 2 0 17 U A M M A B M 7 W U B 1 M 7 H M M 1 0 U F U 7 2 0 M 1 2 M I 0 7 W B A 16-28, 2017 FH FHW 2 0 17 U MFEBRUARY W 201 FHW 2 I& HOSPITALITY M W H A I H FOOD WORLD 7 F 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7 A 0 M 1 M 7 2 B U 1 0 7 M M 0 2 W 1 U FH 2 0 17 FHW 2 0 17 M HW 20 I FHW W F 2 20 I A H A B F W W I B A H M H I M F F B U A U B M M I I M U A M 7 A 201 UMB 2 0 17 0 17 M 17 M U MUMB M 2 W 0 7 7 2 H 1 1 W F 0 0 H W 2 2 F 17 M U H I 0 F A I W W 2 B A H H I B F F M W A M U I H B I U F A M 7 U M BA MUMB M BA I 17 M U M 2 0 17 M M U 0 7 FHW 7 1 2 W M 1 I 0 H 0 7 A W 2 F 1 2 B H 0 W F M I W 2 H U A I H UMB 0 17 M I FHW 2 M U M BA 0 17 M U M BA I F 17 M U M BA I F A I B 7 A 1 M B 0 FHW 2 U 2 M I M U 0 A W 7 2 M 2 B 1 H 7 F 0 W M W 1 2 H AI FHW BA I F HW 20 AI FH 0 17 M U W 2 0 17 M I F B 2 M A U M I B W U M A M H B M F 7 U BA I 7 MUM AI FH M 2 0 17 M 1 HW 201 W 2 0 17 B U 0 H M W 2 M F U H MB 7 I W F M 1 U A H 0 7 I F B M 1 2 A M 7 I 0 B 1 W U 2 A 0 M B H M 0 17 BA I F FHW 2 I FHW 0 17 M U H W 2 0 17 M U M A M I 2 B U A M B W M U H M 7 AI FH F 1 M U B 0 F I 7 M M 2 1 A U 7 I 0 B 1 W M A 2 0 M MU 2 0 17 FHW 2 W 7 M U M B 7 M U M BA I F H M U M BA I F H W 1 H I FHW F 0 A 2 I B I A A M W B B U 1 H 7 M F 0 M M BA I 17 M U 2 0 17 W 201 17 M U FHW 2 0 H 0 W 2 I F 2 H A W F 2 0 17 I B W H A H I M W F B F A U H B M I F I M U A M A 7 I B U B M 1 A 20 MUMB W 2 0 17 I F H W 2 0 17 M H W 2 0 17 M U M H W 2 0 17 M U M 7 MUM H 1 F 7 0 1 I 2 0 A 2 F B W F A H M I W B 7 MU BA I F M BA I U M BA AI FH U 7 MUM M M B 1 U M 7 0 M 1 M 7 2 U 1 0 7 17 M U M 0 2 W 1 0 2 7 H 0 2 W 1 F 2 W H 0 W I F H 2 W H A F H F MB AI F M BA I I FHW BA I M BA I B U A M U B BA I M M U M U M M 7 M 7 1 U U M 1 7 0 M M 7 1 0 2 1 2 0 7 7 0 1 1 W 2 FH FHW HW 20 HW 20 I F H W U M BA I F H W 2 I F F A A B I FH B I I M A A A M U B B B U M M M M M M U U 7 U 7 1 W 20 W 201 2 0 17 M H W 2 0 2 0 17 M W 2 0 17 I F H W 2 0 17 M H H W W F F H H F F I I A I A BA MB M BA I MUMB U M BA BA I F U 7 M M M 1 U 7 0 7 1 0 17 M U H W 2 0 17 M U M M 1 2 0 0 7 2 2 7M 01 HW W 1 W F 2 H 0 H F F 2 W W F H H I I I W F F A A A H M BA I MUMB M BA I BA I F MUMB MUMB U 7 U M 7 1 M 1 M U 0 0 7 7 M 2 1 2 1 U M BA 7 0 0 W 1 W 2 M 2 H 0 H 7 F 2 W F W 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7 0 0 W 1 W 2 M 2 H 0 H 7 F 2 W F W 1 I H 0 H F I F H W M BA I F H W 2 BA I F A M U M BA 2 0 17 M U M BA I M B I F 7 U A 1 M M B 0 U 7 2 M M 1 U U 7 W 0 M 1 M 2 H I F 2 0 17 2 0 17 HW 20 A I F H W U M BA I F H W W F B W H H I M F F A U B I FHW 2 I M A M A 7 I B U B M 1 A 0 M M M 7 B 1 2 U U 7 0 M 1 HW 2 0 17 M 17 M U 2 0 17 M FHW 2 HW 20 0 F I W W 2 0 17 M A H H 2 I F B W F A H M I W B F I U A H M A F B I M U B 0 17 U M BA MUM 0 17 M M BA I 17 M U M M 7 2 U 1 0 7 M 0 2 W 1 2 7 H 0 W 1 MUMB F 2 W H 0 7 I F H 2 W 1 A F 0 H B I W F 2 I A H M A B F W MU BA I M BA I I FH MUMB U M 7 MUM A 7 1 U M B 1 0 M BA I M 7 M 0 2 1 U U 2 7 0 1 W M M 2 W 0 H 7 7 2 H F 1 1 W F BA I FHW AI FH HW 20 HW 20 I B F F M BA I A 0 17 M U I B I 2 U A M M A B M 7 W U B 1 M 7 H M M 1 0 U F U 7 2 0 FHW 0 17 M 2 0 17 M M BA I FHW 2 2 HW 201 U W F I M W H A I H 7 F B F A MUM 1 B 0 M I 7 I 1 2 U A M A 0 B U M B W 2 M M 7 M H 1 U W F U 7 20 F H 16-28, 2017 201 BA I I FEBRUARY 0 17 M 0 17 M A M 2 2 B H U F FOOD &W 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7 0 0 W 1 W 2 M 2 H 0 H 7 F 2 W F W 1 I H 0 H F I F H W M BA I F H W 2 BA I F A M U M BA 2 0 17 M U M BA I M B I F 7 U A 1 M M B 0 U 7 2 M M 1 U U 7 W 0 M 1 M 2 H I F 2 0 17 2 0 17 HW 20 A I F H W U M BA I F H W W F B W H H I M F F A U B I FHW 2 I M A M A 7 I B U B M 1 A 0 M M M 7 B 1 2 U U 7 0 M 1 HW 2 0 17 M 17 M U 2 0 17 M FHW 2 HW 20 0 F I W W 2 0 17 M A H H 2 I F B W F A H M I W B F I U A H M A F B I M U B 0 17 U M BA MUM 0 17 M M BA I 17 M U M M 7 2 U 1 0 7 M 0 2 W 1 2 7 H 0 W 1 MUMB F 2 W H 0 7 I F H 2 W 1 A F 0 H B I W F 2 I A H M A B F W MU BA I M BA I I FH MUMB U M 7 MUM A 7 1 U M B 1 0 M BA I M 7 M 0 2 1 U U 2 7 0 1 W M M 2 W 0 H 7 7 2 H F 1 1 W F BA I FHW AI FH HW 20 HW 20 I B F F M BA I A 0 17 M U I B I 2 U A M M A B M 7 W U B 1 M 7 H M M 1 0 U F U 7 2 0 FHW 0 17 M 2 0 17 M M BA I FHW 2 2 HW 201 U W F I M W H A I H 7 F B F A MUM 1 B 0 M I 7 I 1 2 U A M A 0 B U M B W 2 M M 7 M H 1 U W F U 7 20 F H 16-28, 2017 201 BA I I FEBRUARY 0 17 M 0 17 M A M 2 2 B H U F FOOD &W 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7 2 W 1 M 0 H U W F 2 M H FHW HW F BA I F F I M W 2 0 17 I F H W 2 0 17 M 2 0 17 M U M BA I A I U B A M M B U 7 M 0 17 M 7M MU A 2 201 1 W B 7 0 H 1 W W M 2 F 0 H H U F 2 F I W M A 17 M BA I M BA I BA I F H M U M BA I F H W MUMB U U M 7 M M BA M 1 U U 7 7 0 1 M 1 M 2 0 0 7 7 2 1 2 W 1 7 0 0 H 1 W I F I FH FHW 2 FHW 2 HW 20 AI FHW A F B FH I I B A A I M M I B B A U U A B M M M M B U U M 7 M 7 U 1 M M 1 U 2 0 17 2 0 17 HW 20 0 17 M 2 0 17 M HW 20 W 2 W F W H H I W F F H A H F I B F I W 20 A I A M H I B A B F U A M B M B M U I M U M 7 A M U 1 M U 0 17 W 20 MUMB 0 17 M 2 0 17 0 17 M H 2 7 2 F W 1 0 17 W 0 H W 2 I F 2 H H A F F W I W B I A H H M I A F B F A U BA I UMB MUMB 7 MUM M BA I 0 17 M M M 1 U 2 U 7 0 M 1 M 2 W 0 7 7 H MUM 1 2 W 1 F 0 7 H 0 W 1 2 I F 2 0 H A W F 2 I B W H A H I M W F B MU AI FH M U M BA 0 17 M U M BA I M BA I F 7 MUM B 1 AI U 7 0 M B 1 M 2 U 0 M 7 2 M U 1 W 0 7 M H W 2 1 2 F 7 H BA I FHW HW 20 I FHW W 201 BA I F F I A H M A F B I U B A M I M B M U FHW 2 A U 7 M M B 1 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B B U 1 H 7 M F 0 M M BA I 17 M U 2 0 17 W 201 17 M U FHW 2 0 H 0 W 2 I F 2 H A W F 2 0 17 I B W H A H I M W F B F A U H B M I F I M U A M A 7 I B U B M 1 A 20 MUMB W 2 0 17 I F H W 2 0 17 M H W 2 0 17 M U M H W 2 0 17 M U M 7 MUM H 1 F 7 0 1 I 2 0 A 2 F B W F A H M I W B 7 MU BA I F M BA I U M BA AI FH U 7 MUM M M B 1 U M 7 0 M 1 M 7 2 U 1 0 7 17 M U M 0 2 W 1 0 2 7 H 0 2 W 1 F 2 W H 0 W I F H 2 W H A F H F MB AI F M BA I I FHW BA I M BA I B U A M U B BA I M M U M U M M 7 M 7 1 U U M 1 7 0 M M 7 1 0 2 1 2 0 7 7 0 1 1 W 2 FH FHW HW 20 HW 20 I F H W U M BA I F H W 2 I F F A A B I FH B I I M A A A M U B B B U M M M M M M U U 7 U 7 1 W 20 W 201 2 0 17 M H W 2 0 2 0 17 M W 2 0 17 I F H W 2 0 17 M H H W W F F H H F F I I A I A BA MB M BA I MUMB U M BA BA I F U 7 M M M 1 U 7 0 7 1 0 17 M U H W 2 0 17 M U M M 1 2 0 0 7 2 2 7M 01 HW W 1 W F 2 H 0 H F F 2 W W F H H I I I W F F A A A H M BA I MUMB M BA I BA I F MUMB MUMB U 7 U M 7 1 M 1 M U 0 0 7 7 M 2 1 2 1 U M BA 7 0 0 W 1 W 2 M 2 H 0 H 7 F 2 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B B U 1 H 7 M F 0 M M BA I 17 M U 2 0 17 W 201 17 M U FHW 2 0 H 0 W 2 I F 2 H A W F 2 0 17 I B W H A H I M W F B F A U H B M I F I M U A M A 7 I B U B M 1 A 20 MUMB W 2 0 17 I F H W 2 0 17 M H W 2 0 17 M U M H W 2 0 17 M U M 7 MUM H 1 F 7 0 1 I 2 0 A 2 F B W F A H M I W B 7 MU BA I F M BA I U M BA AI FH U 7 MUM M M B 1 U M 7 0 M 1 M 7 2 U 1 0 7 17 M U M 0 2 W 1 0 2 7 H 0 2 W 1 F 2 W H 0 W I F H 2 W H A F H F MB AI F M BA I I FHW BA I M BA I B U A M U B BA I M M U M U M M 7 M 7 1 U U M 1 7 0 M M 7 1 0 2 1 2 0 7 7 0 1 1 W 2 FH FHW HW 20 HW 20 I F H W U M BA I F H W 2 I F F A A B I FH B I I M A A A M U B B B U M M M M M M U U 7 U 7 1 W 20 W 201 2 0 17 M H W 2 0 2 0 17 M W 2 0 17 I F H W 2 0 17 M H H W W F F H H F F I I A I A BA MB M BA I MUMB U M BA BA I F U 7 M M M 1 U 7 0 7 1 0 17 M U H W 2 0 17 M U M M 1 2 0 0 7 2 2 7M 01 HW W 1 W F 2 H 0 H F F 2 W W F H H I I I W F F A A A H M BA I MUMB M BA I BA I F MUMB MUMB U 7 U M 7 1 M 1 M U 0 0 7 7 M 2 1 2 1 U M BA 7 0 0 W 1 W 2 M 2 H 0 H 7 F 2 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U M 2 I B M M BA U A I F H W A I F H W 2 0 17 M 2 0 17 M U H W 2 0 17 M U M W 2 0 17 M U M BA 7 W 1 H 0 F 2 F 2 0 17 M I B W H A H I M W F B F A U H B M I F I M U A M A 7 01 2 0 17 M 0 17 M U 7 M U M B W 2 0 17 M U M B 2 0 17 M U M BA I 0 17 M U M B 2 1 W 0 H W 2 F H F I W FHW I FH AI FH HW 2 M BA I A F B I M U M BA U B A M I M B M U A U 7 M M UMB B 1 U M 7 0 M M 1 M 7 2 U 7 1 0 7 1 M 0 2 W 1 0 2 7 H 0 2 FHW BA I F W 201 FHW 2 A I F H W M U M BA I F H W H I B F I A A M I B B U A M B BA I F M M U U M M 7 M 7 1 U U M 1 7 0 M M 7 1 0 2 1 2 0 7 7 FHW FHW HW 2 HW 20 W 201 W 201 F F H H I I F F FHW A I A B A I B I I B M A A A M M U B B B U U M M M M M 2 0 17 17 M U 2 0 17 17 M U 17 M U 2 0 17 M 0 0 0 W 2 2 2 W H H W W F W F 2 0 17 H H H F F I F W I A I A H I I B F A B A A M B B M I B U M U A M 7M 0 17 M 17 M U 17 M U MUMB 17 M U M 2 0 0 0 7 2 MUM 2 1 W 2 7 0 H W W 1 W 2 F H H 0 H F F 2 W W F H H I I I W F F M BA U M BA BA I U M BA AI FH M BA I M M B M U 7 U M 7 1 M 1 M U 0 0 7 7 M 2 M BA I 1 2 1 U 7 0 0 W 1 W 2 M 2 H 0 H 7 F 2 W F W 1 I H 0 H F I F H W M BA I F H W 2 BA I F A M U M BA 2 0 17 M U M BA I M B I F 7 U A 1 M M B 0 U 7 2 M M 1 U U 7 W 0 M 1 M 2 H I F 2 0 17 2 0 17 HW 20 A I F H W U M BA I F H W W F B W H H I M F F A U B I FHW 2 I M A M A 7 I B U B M 1 A 0 M M M 7 B 1 2 U U 7 0 M 1 HW 2 0 17 M 17 M U 2 0 17 M FHW 2 HW 20 0 F I W W 2 0 17 M A H H 2 I F B W F A H M I W B F I U A H M A F B I M U B 0 17 U M BA MUM 0 17 M M BA I 17 M U M M 7 2 U 1 0 7 M 0 2 W 1 2 7 H 0 W 1 MUMB F 2 W H 0 7 I F H 2 W 1 A F 0 H B I W F 2 I A H M A B F W MU BA I M BA I I FH MUMB U M 7 MUM A 7 1 U M B 1 0 M BA I M 7 M 0 2 1 U U 2 7 0 1 W M M 2 W 0 H 7 7 2 H F 1 1 W F BA I FHW AI FH HW 20 HW 20 I B F F M BA I A 0 17 M U I B I 2 U A M M A B M 7 W U B 1 M 7 H M M 1 0 U F U 7 2 0 FHW 0 17 M 2 0 17 M M BA I FHW 2 2 HW 201 U W F I M W H A I H 7 F B F A MUM 1 B 0 M I 7 I 1 2 U A M A 0 B U M B W 2 M M 7 M H 1 U W F U 7 20 F H 16-28, 2017 201 BA I I FEBRUARY 0 17 M 0 17 M A M 2 2 B H U F FOOD &W 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B B U 1 H 7 M F 0 M M BA I 17 M U 2 0 17 W 201 17 M U FHW 2 0 H 0 W 2 I F 2 H A W F 2 0 17 I B W H A H I M W F B F A U H B M I F I M U A M A 7 I B U B M 1 A 20 MUMB W 2 0 17 I F H W 2 0 17 M H W 2 0 17 M U M H W 2 0 17 M U M 7 MUM H 1 F 7 0 1 I 2 0 A 2 F B W F A H M I W B 7 MU BA I F M BA I U M BA AI FH U 7 MUM M M B 1 U M 7 0 M 1 M 7 2 U 1 0 7 17 M U M 0 2 W 1 0 2 7 H 0 2 W 1 F 2 W H 0 W I F H 2 W H A F H F MB AI F M BA I I FHW BA I M BA I B U A M U B BA I M M U M U M M 7 M 7 1 U U M 1 7 0 M M 7 1 0 2 1 2 0 7 7 0 1 1 W 2 FH FHW HW 20 HW 20 I F H W U M BA I F H W 2 I F F A A B I FH B I I M A A A M U B B B U M M M M M M U U 7 U 7 1 W 20 W 201 2 0 17 M H W 2 0 2 0 17 M W 2 0 17 I F H W 2 0 17 M H H W W F F H H F F I I A I A BA MB M BA I MUMB U M BA BA I F U 7 M M M 1 U 7 0 7 1 0 17 M U H W 2 0 17 M U M M 1 2 0 0 7 2 2 7M 01 HW W 1 W F 2 H 0 H F F 2 W W F H H I I I W F F A A A H M BA I MUMB M BA I BA I F MUMB MUMB U 7 U M 7 1 M 1 M U 0 0 7 7 M 2 1 2 1 U M BA 7 0 0 W 1 W 2 M 2 H 0 H 7 F 2 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7 2 W 1 M 0 H U W F 2 M H FHW HW F BA I F F I M W 2 0 17 I F H W 2 0 17 M 2 0 17 M U M BA I A I U B A M M B U 7 M 0 17 M 7M MU A 2 201 1 W B 7 0 H 1 W W M 2 F 0 H H U F 2 F I W M A 17 M BA I M BA I BA I F H M U M BA I F H W MUMB U U M 7 M M BA M 1 U U 7 7 0 1 M 1 M 2 0 0 7 7 2 1 2 W 1 7 0 0 H 1 W I F I FH FHW 2 FHW 2 HW 20 AI FHW A F B FH I I B A A I M M I B B A U U A B M M M M B U U M 7 M 7 U 1 M M 1 U 2 0 17 2 0 17 HW 20 0 17 M 2 0 17 M HW 20 W 2 W F W H H I W F F H A H F I B F I W 20 A I A M H I B A B F U A M B M B M U I M U M 7 A M U 1 M U 0 17 W 20 MUMB 0 17 M 2 0 17 0 17 M H 2 7 2 F W 1 0 17 W 0 H W 2 I F 2 H H A F F W I W B I A H H M I A F B F A U BA I UMB MUMB 7 MUM M BA I 0 17 M M M 1 U 2 U 7 0 M 1 M 2 W 0 7 7 H MUM 1 2 W 1 F 0 7 H 0 W 1 2 I F 2 0 H A W F 2 I B W H A H I M W F B MU AI FH M U M BA 0 17 M U M BA I M BA I F 7 MUM B 1 AI U 7 0 M B 1 M 2 U 0 M 7 2 M U 1 W 0 7 M H W 2 1 2 F 7 H BA I FHW HW 20 I FHW W 201 BA I F F I A H M A F B I U B A M I M B M U FHW 2 A U 7 M M B 1 I U M 7 A 0 M 1 M 7 2 B U 1 0 7 M M 0 2 W 1 U FH 2 0 17 FHW 2 0 17 M HW 20 I FHW W F 2 20 I A H A B F W W I B A H M H I M F F B U A U B M M I I M U A M 7 A 201 UMB 2 0 17 0 17 M 17 M U MUMB M 2 W 0 7 7 2 H 1 1 W F 0 0 H W 2 2 F 17 M U H I 0 F A I W W 2 B A H H I B F F M W A M U I H B I U F A M 7 U M BA MUMB M BA I 17 M U M 2 0 17 M M U 0 7 FHW 7 1 2 W M 1 I 0 H 0 7 A W 2 F 1 2 B H 0 W F M I W 2 H U A I H UMB 0 17 M I FHW 2 M U M BA 0 17 M U M BA I F 17 M U M BA I F A I B 7 A 1 M B 0 FHW 2 U 2 M I M U 0 A W 7 2 M 2 B 1 H 7 F 0 W M W 1 2 H AI FHW BA I F HW 20 AI FH 0 17 M U W 2 0 17 M I F B 2 M A U M I B W U M A M H B M F 7 U BA I 7 MUM AI FH M 2 0 17 M 1 HW 201 W 2 0 17 B U 0 H M W 2 M F U H MB 7 I W F M 1 U A H 0 7 I F B M 1 2 A M 7 I 0 B 1 W U 2 A 0 M B H M 0 17 BA I F FHW 2 I FHW 0 17 M U H W 2 0 17 M U M A M I 2 B U A M B W M U H M 7 AI FH F 1 M U B 0 F I 7 M M 2 1 A U 7 I 0 B 1 W M A 2 0 M MU 2 0 17 FHW 2 W 7 M U M B 7 M U M BA I F H M U M BA I F H W 1 H I FHW F 0 A 2 I B I A A M W B B U 1 H 7 M F 0 M M BA I 17 M U 2 0 17 W 201 17 M U FHW 2 0 H 0 W 2 I F 2 H A W F 2 0 17 I B W H A H I M W F B F A U H B M I F I M U A M A 7 I B U B M 1 A 20 MUMB W 2 0 17 I F H W 2 0 17 M H W 2 0 17 M U M H W 2 0 17 M U M 7 MUM H 1 F 7 0 1 I 2 0 A 2 F B W F A H M I W B 7 MU BA I F M BA I U M BA AI FH U 7 MUM M M B 1 U M 7 0 M 1 M 7 2 U 1 0 7 17 M U M 0 2 W 1 0 2 7 H 0 2 W 1 F 2 W H 0 W I F H 2 W H A F H F MB AI F M BA I I FHW BA I M BA I B U A M U B BA I M M U M U M M 7 M 7 1 U U M 1 7 0 M M 7 1 0 2 1 2 0 7 7 0 1 1 W 2 FH FHW HW 20 HW 20 I F H W U M BA I F H W 2 I F F A A B I FH B I I M A A A M U B B B U M M M M M M U U 7 U 7 1 W 20 W 201 2 0 17 M H W 2 0 2 0 17 M W 2 0 17 I F H W 2 0 17 M H H W W F F H H F F I I A I A BA MB M BA I MUMB U M BA BA I F U 7 M M M 1 U 7 0 7 1 0 17 M U H W 2 0 17 M U M M 1 2 0 0 7 2 2 7M 01 HW W 1 W F 2 H 0 H F F 2 W W F H H I I I W F F A A A H M BA I MUMB M BA I BA I F MUMB MUMB U 7 U M 7 1 M 1 M U 0 0 7 7 M 2 1 2 1 U M BA 7 0 0 W 1 W 2 M 2 H 0 H 7 F 2 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1 2 M B 0 H U W W M F 2 M H H U F F W I 7 201 FHW I FH 2 0 17 M 2 0 17 M U M BA M BA I A I U B A W MUM M M B H U F 7 7 M 1 1 M U I 0 0 7 M A 2 2 1 W B 7 MUM I FHW BA I F H M U M BA I F H W M BA I F H W 2 0 BA I F H W 2 01 A M B U M M U BA I 7 M M 1 U U M 7 7 0 1 M U 1 M 2 0 0 7 M 7 2 1 2 W 1 FH FHW HW 20 HW 20 W 2 0 17 I FHW I F F H A A F B FHW I I B A A I M M I B B A U U A B M M M M B U U M 7 M 7 W 201 17 M U 2 0 17 M 2 0 17 M 0 17 M U BA I F H W 2 0 1 0 2 W 2 W W H H W F F H 2 0 17 H F I F I W A I A M H I B A B F U A M B M B M U I M U 7M 2 0 17 U M BA 7 MUM 17 M U 0 17 M 1 W M 0 2 0 H 2 7 2 17 M F W 1 0 W 0 H W 2 I F 2 H H A F F W I W B I A H H AI F U M BA BA I F B 17 M U M W 2 0 17 M U M B 2 0 17 M U M BA I M 0 M U 2 U M M U M BA W 7 7 H M 1 1 F 0 7 H 0 W 1 2 I F 2 0 H A W F 2 I B W UM I FHW BA I F H 7 M U M BA I F H M U M BA 2 0 17 M U M BA I A M I FH 7 B 1 A U 0 M B M 2 U M 7 M 1 U 1 W 0 0 7 M H W AI F 2 0 17 FHW 2 W 201 FHW 2 AI FH H I W B F I A H M A F B I U B A M HW 20 I M B M U F A U 7 M M B 1 I U M 7 A 0 M 1 M 7 2 B U 1 0 7 HW FHW 2 HW 20 2 0 17 M W 201 17 M U M H W 2 0 17 F 0 H I W F 2 I A H A B F W I B A H M I BA I F U M BA BA I F 17 M U M W 2 0 17 M U M B 0 17 M U M M M 0 U U 2 7 1 M M W 0 UMB 7 7 2 H 1 1 M F 0 0 H W 7 2 2 F 1 H I 0 F A I W W 2 FHW MUMB AI FH BA I F H M U M BA 0 17 M U M BA I I B M 7 A M 1 U B U 0 M M HW 2 2 M U 7 F 7 1 2 W M 1 I 0 H 0 7 A W 2 F 1 2 B H 0 W F M I BA I FHW FHW 2 17 M U AI FH M BA I A 0 B U B I 201 2 M M A M I U B W U 7 A 1 M H M M B 0 F 7 U 7 2 M 1 1 I M U 0 FHW 2 0 17 U M BA 0 17 M HW 20 FHW 2 M F 2 W I H 7 W A I 1 F B H A 0 I 7 MUM F B 2 M 1 A U M 0 I B W U 2 M A M H B M F 7 U W 1 M 7 M H W 20 BA I F 0 17 M U 2 0 17 M U M BA I H W 2 0 1 A I F H W 2 0 17 M 2 F U M BA I I W M U A H 7 F B M 1 M 7 I 0 B 1 W U 2 A 17 M W 20 FHW AI FH 7 MUM H MUMB 1 B F I 7 0 A 1 M I 2 B 0 U A 2 M B W M I FHW U H M 7 W A F 1 M U B H 0 F I 7 M M 2 1 A U 7 I 0 B 1 UM W 20 I FHW FHW 2 2 0 17 M I F H W 2 H M U M BA A F I W B 7 A 1 H M I B F 0 A U M 2 I B M M BA U A I F H W A I F H W 2 0 17 M 2 0 17 M U H W 2 0 17 M U M W 2 0 17 M U M BA 7 W 1 H 0 F 2 F 2 0 17 M I B W H A H I M W F B F A U H B M I F I M U A M A 7 01 2 0 17 M 0 17 M U 7 M U M B W 2 0 17 M U M B 2 0 17 M U M BA I 0 17 M U M B 2 1 W 0 H W 2 F H F I W FHW I FH AI FH HW 2 M BA I A F B I M U M BA U B A M I M B M U A U 7 M M UMB B 1 U M 7 0 M M 1 M 7 2 U 7 1 0 7 1 M 0 2 W 1 0 2 7 H 0 2 FHW BA I F W 201 FHW 2 A I F H W M U M BA I F H W H I B F I A A M I B B U A M B BA I F M M U U M M 7 M 7 1 U U M 1 7 0 M M 7 1 0 2 1 2 0 7 7 FHW FHW HW 2 HW 20 W 201 W 201 F F H H I I F F FHW A I A B A I B I I B M A A A M M U B B B U U M M M M M 2 0 17 17 M U 2 0 17 17 M U 17 M U 2 0 17 M 0 0 0 W 2 2 2 W H H W W F W F 2 0 17 H H H F F I F W I A I A H I I B F A B A A M B B M I B U M U A M 7M 0 17 M 17 M U 17 M U MUMB 17 M U M 2 0 0 0 7 2 MUM 2 1 W 2 7 0 H W W 1 W 2 F H H 0 H F F 2 W W F H H I I I W F F M BA U M BA BA I U M BA AI FH M BA I M M B M U 7 U M 7 1 M 1 M U 0 0 7 7 M 2 M BA I 1 2 1 U 7 0 0 W 1 W 2 M 2 H 0 H 7 F 2 W F W 1 I H 0 H F I F H W M BA I F H W 2 BA I F A M U M BA 2 0 17 M U M BA I M B I F 7 U A 1 M M B 0 U 7 2 M M 1 U U 7 W 0 M 1 M 2 H I F 2 0 17 2 0 17 HW 20 A I F H W U M BA I F H W W F B W H H I M F F A U B I FHW 2 I M A M A 7 I B U B M 1 A 0 M M M 7 B 1 2 U U 7 0 M 1 HW 2 0 17 M 17 M U 2 0 17 M FHW 2 HW 20 0 F I W W 2 0 17 M A H H 2 I F B W F A H M I W B F I U A H M A F B I M U B 0 17 U M BA MUM 0 17 M M BA I 17 M U M M 7 2 U 1 0 7 M 0 2 W 1 2 7 H 0 W 1 MUMB F 2 W H 0 7 I F H 2 W 1 A F 0 H B I W F 2 I A H M A B F W MU BA I M BA I I FH MUMB U M 7 MUM A 7 1 U M B 1 0 M BA I M 7 M 0 2 1 U U 2 7 0 1 W M M 2 W 0 H 7 7 2 H F 1 1 W F BA I FHW AI FH HW 20 HW 20 I B F F M BA I A 0 17 M U I B I 2 U A M M A B M 7 W U B 1 M 7 H M M 1 0 U F U 7 2 0 FHW 0 17 M 2 0 17 M M BA I FHW 2 2 HW 201 U W F I M W H A I H 7 F B F A MUM 1 B 0 M I 7 I 1 2 U A M A 0 B U M B W 2 M M 7 M H 1 U W F U 7 20 F H 16-28, 2017 201 BA I I FEBRUARY 0 17 M 0 17 M A M 2 2 B H U F FOOD &W 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FH 17 M M BA I BA I MUM I 7 MUM U M 7 A 1 1 M U B 0 0 7 M 2 M 2 1 UMB U 7 0 W 1 M W M 2 H 0 7 H 7 F 2 1 F W 1 0 I 0 H W 2 A I F 2 UMB FHW FHW AI FH M BA I I B I M U M BA U A A M 7 I FH M B B U 1 A 7 M 0 M M B 1 U 2 U 7 0 M M 1 M 2 U W 0 7 7 201 AI FH W 201 FHW 2 2 0 17 M I FHW W H A H I W F B F A H B M I F I U A HW 2 M A F I B U B M A M I M M 7 B 1 A U U 7 0 M B 1 M M 2 U 0 M HW 2 0 17 2 0 17 7 MU HW 2 0 1 7 M KITCHEN 1 F W W 2 0 UM H H 2 I F W M F A H I W 7 B EQUIPMENT F I 1 A H FHW 2017 MUMBAI PHOTO GALLERY M A 0 F B I U B 2 A M I M B M 0 17 M U M BA M U M BA I F H W U M BA I 2 0 17 M U F H W 2 0 17 M U H W 2 0 17 M U M 7 W 1 H 0 F 2 I FHW 0 17 I F BA I 17 M 2 A I 0 M B A 2 W U B M M U M BA H M W U M F H 7 U M I FHW M BA I 2 0 17 W 201 0 17 M BA I F A U 2 H M B W F M U H M W 7 F M U H I 1 F A I 0 7 M B M U M BA 0 17 M U M BA I H W 2 0 1 A I F H W 2 0 17 M BA I 2 F 2 0 17 7 U 1 I M W 0 A 7 H 2 B 1 F 0 2 M W B I 2 U H F 17 M U M A I F H W U M BA I F H W M U M BA H W 2 0 17 2 0 17 M 0 B 7 2 W 1 M 0 H U W F 2 M H FHW HW F BA I F F I M W 2 0 17 I F H W 2 0 17 M 2 0 17 M U M BA I A I U B A M M B U 7 M 0 17 M 7M MU A 2 201 1 W B 7 0 H 1 W W M 2 F 0 H H U F 2 F I W M A 17 M BA I M BA I BA I F H M U M BA I F H W MUMB U U M 7 M M BA M 1 U U 7 7 0 1 M 1 M 2 0 0 7 7 2 1 2 W 1 7 0 0 H 1 W I F I FH FHW 2 FHW 2 HW 20 AI FHW A F B FH I I B A A I M M I B B A U U A B M M M M B U U M 7 M 7 U 1 M M 1 U 2 0 17 2 0 17 HW 20 0 17 M 2 0 17 M HW 20 W 2 W F W H H I W F F H A H F I B F I W 20 A I A M H I B A B F U A M B M B M U I M U M 7 A M U 1 M U 0 17 W 20 MUMB 0 17 M 2 0 17 0 17 M H 2 7 2 F W 1 0 17 W 0 H W 2 I F 2 H H A F F W I W B I A H H M I A F B F A U BA I UMB MUMB 7 MUM M BA I 0 17 M M M 1 U 2 U 7 0 M 1 M 2 W 0 7 7 H MUM 1 2 W 1 F 0 7 H 0 W 1 2 I F 2 0 H A W F 2 I B W H A H I M W F B MU AI FH M U M BA 0 17 M U M BA I M BA I F 7 MUM B 1 AI U 7 0 M B 1 M 2 U 0 M 7 2 M U 1 W 0 7 M H W 2 1 2 F 7 H BA I FHW HW 20 I FHW W 201 BA I F F I A H M A F B I U B A M I M B M U FHW 2 A U 7 M M B 1 I U M 7 A 0 M 1 M 7 2 B U 1 0 7 M M 0 2 W 1 U FH 2 0 17 FHW 2 0 17 M HW 20 I FHW W F 2 20 I A H A B F W W I B A H M H I M F F B U A U B M M I I M U A M 7 A 201 UMB 2 0 17 0 17 M 17 M U MUMB M 2 W 0 7 7 2 H 1 1 W F 0 0 H W 2 2 F 17 M U H I 0 F A I W W 2 B A H H I B F F M W A M U I H B I U F A M 7 U M BA MUMB M BA I 17 M U M 2 0 17 M M U 0 7 FHW 7 1 2 W M 1 I 0 H 0 7 A W 2 F 1 2 B H 0 W F M I W 2 H U A I H UMB 0 17 M I FHW 2 M U M BA 0 17 M U M BA I F 17 M U M BA I F A I B 7 A 1 M B 0 FHW 2 U 2 M I M U 0 A W 7 2 M 2 B 1 H 7 F 0 W M W 1 2 H AI FHW BA I F HW 20 AI FH 0 17 M U W 2 0 17 M I F B 2 M A U M I B W U M A M H B M F 7 U BA I 7 MUM AI FH M 2 0 17 M 1 HW 201 W 2 0 17 B U 0 H M W 2 M F U H MB 7 I W F M 1 U A H 0 7 I F B M 1 2 A M 7 I 0 B 1 W U 2 A 0 M B H M 0 17 BA I F FHW 2 I FHW 0 17 M U H W 2 0 17 M U M A M I 2 B U A M B W M U H M 7 AI FH F 1 M U B 0 F I 7 M M 2 1 A U 7 I 0 B 1 W M A 2 0 M MU 2 0 17 FHW 2 W 7 M U M B 7 M U M BA I F H M U M BA I F H W 1 H I FHW F 0 A 2 I B I A A M W B B U 1 H 7 M F 0 M M BA I 17 M U 2 0 17 W 201 17 M U FHW 2 0 H 0 W 2 I F 2 H A W F 2 0 17 I B W H A H I M W F B F A U H B M I F I M U A M A 7 I B U B M 1 A 20 MUMB W 2 0 17 I F H W 2 0 17 M H W 2 0 17 M U M H W 2 0 17 M U M 7 MUM H 1 F 7 0 1 I 2 0 A 2 F B W F A H M I W B 7 MU BA I F M BA I U M BA AI FH U 7 MUM M M B 1 U M 7 0 M 1 M 7 2 U 1 0 7 17 M U M 0 2 W 1 0 2 7 H 0 2 W 1 F 2 W H 0 W I F H 2 W H A F H F MB AI F M BA I I FHW BA I M BA I B U A M U B BA I M M U M U M M 7 M 7 1 U U M 1 7 0 M M 7 1 0 2 1 2 0 7 7 0 1 1 W 2 FH FHW HW 20 HW 20 I F H W U M BA I F H W 2 I F F A A B I FH B I I M A A A M U B B B U M M M M M M U U 7 U 7 1 W 20 W 201 2 0 17 M H W 2 0 2 0 17 M W 2 0 17 I F H W 2 0 17 M H H W W F F H H F F I I A I A BA MB M BA I MUMB U M BA BA I F U 7 M M M 1 U 7 0 7 1 0 17 M U H W 2 0 17 M U M M 1 2 0 0 7 2 2 7M 01 HW W 1 W F 2 H 0 H F F 2 W W F H H I I I W F F A A A H M BA I MUMB M BA I BA I F MUMB MUMB U 7 U M 7 1 M 1 M U 0 0 7 7 M 2 1 2 1 U M BA 7 0 0 W 1 W 2 M 2 H 0 H 7 F 2 W F W 1 I H 0 H W F A I F 2 H AI FHW AI F M BA I I B M U M BA 7 MUMB U A 1 M 7 M B 0 U 1 2 7 M 0 M BA I M 1 U 2 U 7 W 0 M 1 M 2 H W 0 7 F 7 H 1 2 W 1 F 0 I H 0 W 2 I F A B FHW FHW 2 AI FH B I FHW I M U M BA 0 17 M U M BA I A M A 7 I B U B 1 A 0 M M M B 2 U U 7 M 1 M M W 2 U 0 FH 2 0 17 2 0 17 0 17 M FHW 2 I FHW W W 2 A H H 2 0 17 I F B W F A H M I W B F I U A H M A F B I M U B A M 7 I M 201 2 0 17 17 M U M W 2 0 17 M U M B 2 0 17 M U M BA 0 17 M U 0 2 W 2 H W F W H 7 MUM I F H 1 A F 0 H B I W F 2 I A H M A B F W I U B A H M 7M UMB M BA I AI F 7 MUM 17 M U U M B 1 0 M 7 M 0 2 1 U M BA U 2 7 0 1 W M M 2 W 0 H 7 7 2 H F 1 1 W F 0 0 I H W 2 M BA BA I F FHW FHW 2 M BA I AI FH M U I B I U A M M A B M 7 U B 1 M 7 HW 20 M M 1 0 U F U 7 2 0 M 1 2 M I 0 7 W A 7 1 2 W H 1 B 0 F H 0 I FHW 2 BA I F FHW 2 AI FHW 17 M U M B 0 M I I 17 M U 2 U A M A 0 B U M B W 2 M M 7 M H 1 U W F U 7 0 1 M H M I F W2 2 0 17 2 0 17 B A I WORLD HW 20 U M BA W M M W FEBRUARY 16-28,F 2017 FOOD & HOSPITALITY H U H 1050 1 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MU FHW UMB AI F MUMB M BA I B M I 7 U M 7 A 1 1 M U B 0 0 M BA I 7 M 2 M 2 1 U U 7 0 W 1 M W M 2 H 0 7 H 7 F 2 1 F W 1 0 I 0 M BA M BA I FHW 2 BA I F H M U M BA I F H W M BA I F H W 2 U M I FHW M U A 7 I M B 1 A 7 0 M B 1 U 2 U 7 0 M M 1 M 2 FHW 2 0 17 FHW 2 0 17 0 17 M U HW 20 W F 2 I W H A H I W F B F A H B M W 201 I F I U A H M A F I B U B M A M I M M 7 B 1 A U U 7 0 M B 17 M W2 MUM W 201 2 0GALLERY 1 7 M U KITCHEN 2 0 17 M 7 H2017 0 1 F MB W W 2 0 U H H 2 I F W M F A EQUIPMENT H FHW MUMBAI PHOTO I W 7 B F I 1 A H M A 0 F B I U BA I 17 M U M BA MUMB FHW 2 7 MUM M 1 M 7 U 1 I 0 7 M 0 2 A 1 2 B 7 0 AI FH W 1 2 M B W H 0 U F H M 2 W F M U H I W F 7 I M A 1 H A 7 B UM 201 BA I F M BA I HW 20 MUMB W U M F H 7 U M W 20 1 F I M 7 H 0 A 1 F I 2 7 B 0 1 A I M 2 W 0 B A U 2 H M B W FHW AI F 17 M U AI FH 2 0 17 M 7 MUM I 0 B 1 I A MU 2 0 M A B 7 2 U B W 1 M M H 0 M W U F 2 7 U H M 1 F I M W 7 0 AI FH FHW 2 B H W 2 0 1 A I F H W 2 0 17 W 2 0 17 M U M BA 2 0 17 M U M BA I F M U I A M 17 M B 0 7 1 2 M B 0 H U W W M F 2 M H H U F F W I 7 201 FHW I FH 2 0 17 M 2 0 17 M U M BA M BA I A I U B A W MUM M M B H U F 7 7 M 1 1 M U I 0 0 7 M A 2 2 1 W B 7 MUM I FHW BA I F H M U M BA I F H W M BA I F H W 2 0 BA I F H W 2 01 A M B U M M U BA I 7 M M 1 U U M 7 7 0 1 M U 1 M 2 0 0 7 M 7 2 1 2 W 1 FH FHW HW 20 HW 20 W 2 0 17 I FHW I F F H A A F B FHW I I B A A I M M I B B A U U A B M M M M B U U M 7 M 7 W 201 17 M U 2 0 17 M 2 0 17 M 0 17 M U BA I F H W 2 0 1 0 2 W 2 W W H H W F F H 2 0 17 H F I F I W A I A M H I B A B F U A M B M B M U I M U 7M 2 0 17 U M BA 7 MUM 17 M U 0 17 M 1 W M 0 2 0 H 2 7 2 17 M F W 1 0 W 0 H W 2 I F 2 H H A F F W I W B I A H H AI F U M BA BA I F B 17 M U M W 2 0 17 M U M B 2 0 17 M U M BA I M 0 M U 2 U M M U M BA W 7 7 H M 1 1 F 0 7 H 0 W 1 2 I F 2 0 H A W F 2 I B W UM I FHW BA I F H 7 M U M BA I F H M U M BA 2 0 17 M U M BA I A M I FH 7 B 1 A U 0 M B M 2 U M 7 M 1 U 1 W 0 0 7 M H W AI F 2 0 17 FHW 2 W 201 FHW 2 AI FH H I W B F I A H M A F B I U B A M HW 20 I M B M U F A U 7 M M B 1 I U M 7 A 0 M 1 M 7 2 B U 1 0 7 HW FHW 2 HW 20 2 0 17 M W 201 17 M U M H W 2 0 17 F 0 H I W F 2 I A H A B F W I B A H M I BA I F U M BA BA I F 17 M U M W 2 0 17 M U M B 0 17 M U M M M 0 U U 2 7 1 M M W 0 UMB 7 7 2 H 1 1 M F 0 0 H W 7 2 2 F 1 H I 0 F A I W W 2 FHW MUMB AI FH BA I F H M U M BA 0 17 M U M BA I I B M 7 A M 1 U B U 0 M M HW 2 2 M U 7 F 7 1 2 W M 1 I 0 H 0 7 A W 2 F 1 2 B H 0 W F M I BA I FHW FHW 2 17 M U AI FH M BA I A 0 B U B I 201 2 M M A M I U B W U 7 A 1 M H M M B 0 F 7 U 7 2 M 1 1 I M U 0 FHW 2 0 17 U M BA 0 17 M HW 20 FHW 2 M F 2 W I H 7 W A I 1 F B H A 0 I 7 MUM F B 2 M 1 A U M 0 I B W U 2 M A M H B M F 7 U W 1 M 7 M H W 20 BA I F 0 17 M U 2 0 17 M U M BA I H W 2 0 1 A I F H W 2 0 17 M 2 F U M BA I I W M U A H 7 F B M 1 M 7 I 0 B 1 W U 2 A 17 M W 20 FHW AI FH 7 MUM H MUMB 1 B F I 7 0 A 1 M I 2 B 0 U A 2 M B W M I FHW U H M 7 W A F 1 M U B H 0 F I 7 M M 2 1 A U 7 I 0 B 1 UM W 20 I FHW FHW 2 2 0 17 M I F H W 2 H M U M BA A F I W B 7 A 1 H M I B F 0 A U M 2 I B M M BA U A I F H W A I F H W 2 0 17 M 2 0 17 M U H W 2 0 17 M U M W 2 0 17 M U M BA 7 W 1 H 0 F 2 F 2 0 17 M I B W H A H I M W F B F A U H B M I F I M U A M A 7 01 2 0 17 M 0 17 M U 7 M U M B W 2 0 17 M U M B 2 0 17 M U M BA I 0 17 M U M B 2 1 W 0 H W 2 F H F I W FHW I FH AI FH HW 2 M BA I A F B I M U M BA U B A M I M B M U A U 7 M M UMB B 1 U M 7 0 M M 1 M 7 2 U 7 1 0 7 1 M 0 2 W 1 0 2 7 H 0 2 FHW BA I F W 201 FHW 2 A I F H W M U M BA I F H W H I B F I A A M I B B U A M B BA I F M M U U M M 7 M 7 1 U U M 1 7 0 M M 7 1 0 2 1 2 0 7 7 FHW FHW HW 2 HW 20 W 201 W 201 F F H H I I F F FHW A I A B A I B I I B M A A A M M U B B B U U M M M M M 2 0 17 17 M U 2 0 17 17 M U 17 M U 2 0 17 M 0 0 0 W 2 2 2 W H H W W F W F 2 0 17 H H H F F I F W I A I A H I I B F A B A A M B B M I B U M U A M 7M 0 17 M 17 M U 17 M U MUMB 17 M U M 2 0 0 0 7 2 MUM 2 1 W 2 7 0 H W W 1 W 2 F H H 0 H F F 2 W W F H H I I I W F F M BA U M BA BA I U M BA AI FH M BA I M M B M U 7 U M 7 1 M 1 M U 0 0 7 7 M 2 M BA I 1 2 1 U 7 0 0 W 1 W 2 M 2 H 0 H 7 F 2 W F W 1 I H 0 H F I F H W M BA I F H W 2 BA I F A M U M BA 2 0 17 M U M BA I M B I F 7 U A 1 M M B 0 U 7 2 M M 1 U U 7 W 0 M 1 M 2 H I F 2 0 17 2 0 17 HW 20 A I F H W U M BA I F H W W F B W H H I M F F A U B I FHW 2 I M A M A 7 I B U B M 1 A 0 M M M 7 B 1 2 U U 7 0 M 1 HW 2 0 17 M 17 M U 2 0 17 M FHW 2 HW 20 0 F I W W 2 0 17 M A H H 2 I F B W F A H M I W B F I U A H M A F B I M U B 0 17 U M BA MUM 0 17 M M BA I 17 M U M M 7 2 U 1 0 7 M 0 2 W 1 2 7 H 0 W 1 MUMB F 2 W H 0 7 I F H 2 W 1 A F 0 H B I W F 2 I A H M A B F W MU BA I M BA I I FH MUMB U M 7 MUM A 7 1 U M B 1 0 M BA I M 7 M 0 2 1 U U 2 7 0 1 W M M 2 W 0 H 7 7 2 H F 1 1 W F BA I FHW AI FH HW 20 HW 20 I B F F M BA I A 0 17 M U I B I 2 U A M M A B M 7 W U B 1 M 7 H M M 1 0 U F U 7 2 0 FHW 0 17 M 2 0 17 M M BA I FHW 2 2 HW 201 U W F I M W H A I H 7 F B F A MUM 1 B 0 M I 7 I 1 2 U A M A 0 B U M B W 2 M M 7 M H 1 U W F U 7 20 F H 16-28, 2017 201 BA I I FEBRUARY 0 17 M 0 17 M A M 2 2 B H U F FOOD &W HOSPITALITY WORLD W 106 M BA M M W H U U H 7 I F M 1 F M A I 0 7 B 7 A 2 I 1 1 M B A 0 0 7 MU HW 2 MUMB I FHW F 7 MUM FHW 2 1 A 7 I 0 B 1 I A 2 0 A M B I FHW 2 B U W M A M M H W U B U F H 7 M M 1 M F U I 7 0 7 1 I A M 2 1 MB W 20 2 0 17 HW 20 H I FHW F M U M BA 201 W F A 7 H I B 1 I W F A 0 A M H B 2 B F U I M A M M I W U B U A 7 H I F 2 0 17 M H W 2 0 17 M U M W 2 0 17 M U M B A I 2 0 1 A I F H W 2 0 17 M B W M H U F M F 2 0 17 M U H B AI 17


TECH BYTES

Meetings of the future Scandic Hotels to train 500 meeting advisors together with Hyper Island

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mployees today spend about 30 per cent of their working time in meetings. Creating a positive and effective meeting culture is consequently becoming increasingly business-critical for companies. This is why Scandic is now investing significantly in its meetings offering in the Nordic countries and Europe. During 2017, Scandic will launch a new meetings concept and train close to 500 meeting advisors at its hotels in cooperation with global creative business school, Hyper Island. The new concept is in response to increased demands from Scandic’s corporate customers. More than 2,000 customers and meeting planners were asked about what is important for successful meetings. The results of the survey showed that they are looking for customized solutions, personal attention and advice from the planning stage to implementation and evaluation. In addition, they also want more inspiration and creative solutions as well as advice on how to achieve this. As a result, Scandic is now training new meeting advisors who will have specialist knowledge about how to have successful meetings. Sixty people in the Nordic region will undergo extensive training to become certified meeting advisors and about 400 of Scandic’s conference hosts will be trained in the art of creating effective meetings. The aim is to have at least two advisors per hotel, or nearly 500 in total in the Nordic countries and Europe.

FEBRUARY 1-15, 2017

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TIPS FOR SUCCESSFUL MEETINGS FROM OLSSON. ■ Consider the purpose of your meeting

■ Use technology for more impact

What is the objective of the meeting – making a decision, celebrating, instructing, creating, networking, selling or inspiring the participants?

Live broadcasting and other technical solutions can bring your meeting to life. Gamification also gets participants involved.Today, easy solutions that make meetings more interactive are just a click away.

■ Dare to make demands Everyone wins from an engaging and effective meeting. Establish rules of play and follow them – for example, collecting all cell phones for “safekeeping”at the start of the meeting.

■ Dazzle with food and drinks Food is an important part of the meeting experience. Ban boring sandwiches and bland coffee – impress participants with a fresh and inspiring spread that suits everyone regardless of allergies or other preferences.

■ Create the right mood Refurnish the space to make it easier for people to move around and share their energy or to create a more relaxed atmosphere.

“In close dialogue with our customers, we are investing substantially to become the leading participant in the meetings industry in the Nordic region. We’re addressing everything it takes to create a great meeting, from advice and structure to food and furnishings at the venue,” says Thomas Engelhart, commercial director for Scandic Hotels Group. Scandic’s meeting advisor training has been developed together with Hyper Island which will offer a customer-focused training module on how to organise meetings of the future. Among other things, the advisors will learn how to use various tools to design innovative meetings tailored to customer needs. “With its basis in digital solutions and learning, Hyper Island is one of today’s brightest companies when it comes to innovation. They think one step ahead and will contribute solutions that we’ll need for next-generation meetings. Together, we will give our meeting advisors a toolbox equipped with new methods and ways of thinking,” says Erika Olsson, director of meetings, Scandic Hotels. Scandic’s meetings con-

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cept also includes other new features and services designed for the needs of tomorrow. Food is an integral part of the meeting experience and a new food concept has been de-

■ Use the element of surprise Refreshments served from a café bike or an impromptu jog around the venue to boost oxygen flow to the brain during a long meeting can mean the difference between a successful meeting and a waste of time.

veloped to suit everyone, regardless of allergies or preferences. And since customers are also demanding technical tools such as registration and networking apps, Scandic’s

concept gives them the opportunity to choose between a variety of additional services such as broadcasting and gamification. The meeting concept is al-

ready being tested at six select hotels including Scandic Infra City in Stockholm, Scandic St. Olavs plass in Oslo and Scandic Sydhavnen in Copenhagen.

FEBRUARY 1-15, 2017


CONSERVATION

Future of green hotel stays Sheraton Grand Macao Hotel, Cotai Central has a strong focus on reducing its ecological footprint with the “Green Today, Green Every Day” campaign which enlists the help of guests

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heraton Grand Macao Hotel, Cotai Central is set to give the hospitality industry a glimpse of the future of green hotel stays, as the property officially kicked off its “Green Today, Green Every Day” sustainability campaign, an extensive initiative aimed at making hotel stays and operations as environmentally sound as possible. With a focus on guest empowerment, through “Make A Green Choice” (MAGC), and other measures such as Sheraton Grand Macao Hotel’s “Monthly Earth Hour”, the programme comprises a vast array of tailored solutions ultimately designed to reduce the property’s ecological footprint. The campaign kicked off recently with the lights of the hotel façade going dark for

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one hour, part of the property’s “Monthly Earth Hour”, which takes place on the first Tuesday of each month. Guests can also do their part by signing up for MAGC, a guest-empowerment programme in which participants can opt out of having their rooms cleaned and towels changed during their stay; helping to reduce the amount of water, cleaning agents, natural resources, and electricity used for cleaning, washing and the creation of amenities. Guests who take part in MAGC will enjoy 250 Starpoints, MOP40 in dining credit, latecheck out at 2:00 pm (subject to availability), and complimentary welcome drinks at selected hotel restaurants. “Sheraton Grand Macao Hotel’s ‘Green Today, Green Every Day’ campaign is an extension of our on-going

sustainability efforts, and we hope to enlist the help of our guests to further enhance our programmes and make an even bigger difference, especially in the areas of water and electricity conservation, and reduction of food waste,” said Janet McNab, managing director of Sheraton Grand Macao Hotel, Cotai Central and The St. Regis Macao, Cotai Central. “Our success in creating effective sustainability programmes is just the beginning, and we have exciting plans to employ renewable solar power as one of the hotel’s main sources of energy. The initiative, which is currently in the testing phases, is part of a bigger plan to make Sheraton Grand Macao Hotel a leader in the sustainability space, for hospitality, in Macao and beyond,” said McNab.

Key initiatives Food recycling: Among some of Sheraton Grand Macao Hotel’s proudest sustainability achievements, the property’s food waste recycling programme has been especially effective. Since 2013, the property has recycled 76,913 kg of food waste. Using cutting-edge recycling technology – the Eco-Safe Digester – the hotel can reduce food waste (meat, fruit, vegetables, bread, dairy products or fish) into waste water. Energy usage: For reduction of electricity consumption, a cutting-edge, 24-hours-a-day, seven-daysa-week building management system, Central Control Monitoring System (CCMS) is a key component in creating Intelligent Buildings. CCMS uses energy

management algorithms to help reduce energy usage. In 2015, Sheraton Grand Macao Hotel saved approximately 16,000,000 kWh of energy. Water conservation: Water is one of the world’s most precious resources and in 2015, the hotel saved 22,720m3 of water. Watersaving taps and shower heads were installed across the property in back of house (BOH) working spaces. Inside the taps and shower heads are aerators, which limit water flow and help to reduce water usage. These devices were installed in kitchens (only 4L/min), pantries (only 4L/min), BOH toilets (only 3L/min), and changing rooms. Using CCMS, the hotel was able to monitor overall water usage and reduction.

FEBRUARY 16-28, 2017


MOVEMENTS Grand Cuisines Banquets Grand Cuisines Banquets has recently announced the appointment of MAHENDRA SHINDE as purchase manager. Prior to joining Grand Cuisine Banquets, Shinde has worked with The Resort (K

V Resorts DHAVAL JANI has been appointed as the vice president of V Resorts. Jani has a decade of experience in the travel industry. He has headed the sales and growth initiatives of brands such as MakeMyTrip, TATA Communications and

hospitality brands and has been associated with Starwood Hotels & Resorts (now Marriott International) since October 2006. His earlier projects included stints at Raffles Hotel, Singapore as director of F&B and later as executive assistant manager at Le Meridien, Kuala Lumpur among others.

Hyatt Regency, Mumbai CHEF GOPI NANDAKUMAR has been appointed as the executive chef at Hyatt Regency Mumbai. Chef Nandakumar joins the new role from Hyatt Regency Kathmandu. He

Mahendra Shinde

Raheja Corp) as materials manager. With over 16 years of experience in purchase, he has also been associated with ITC Hotels and Hotel Fortune Select Exotica among others. He also holds a position within the core committee of Hospitality Purchase Manager's Forum (HPMF).

Foodlink Restaurants NITIN NAGRALE has joined Foodlink Restaurants as vice president, materials. The company is in expansion mode and a new dimension to catering and standalone restaurants will be added to the current portfolio.

Nitin Nagrale

FEBRUARY 16-28, 2017

Westin Pune, Koregaon Park The Westin Pune Koregaon Park has recently announced the appointment of CHEF RAHUL KAUSHIK as the executive chef. Chef Kaushik comes with culinary expertise with almost two decades of experience in culinary arts, coupled with hands-on operational training. His last tenure was with The St Regis Mumbai as the executive chef. His other stints include Radisson Sas Hotel Sultanate of Oman, ITC Grand Maratha Sheraton Hotel - Mumbai, InterContinental Hotel Mumbai,

Grand Hyatt Hotel Mumbai and Palladium Hotel (earlier Shangri-La) -Mumbai.

Dhaval Jani

Bharti Airtel. In his previous capacity as the regional head (Gujarat and Rajasthan) of MakeMyTrip, he devised strategies that made MakeMyTrip the market leader in Western India.

Aloft Bengaluru Cessna Business Park Aloft Bengaluru Cessna Business Park has announced the appointment of FAIZ ALAM ANSARI as complex general manager for Sheraton Grand Bengaluru Whitefield Hotel & Convention Centre and Aloft Bengaluru Cessna Business Park. He has over 20 years of experience with leading

Faiz Alam Ansari

Chef Gopi Nandakumar

possesses 14 years of culinary experience and has worked in Chennai, Bengaluru, Pune, Mumbai, Australia and Kathmandu. He joined the Hyatt family in 2010, and since then he has been integral to the launch and success of many restaurants at those hotels.

Lords Hotels & Resorts Lords Hotels & Resorts has appointed JAY LADWA as the new assistant manager, marketing. An experienced professional in brand solutions and marketing, Ladwa will assist the hospitality group in the development and implementation of overall marketing strategies. His core functions will be to engage with each of its properties across the country, execute marketing strategies that drive revenue growth and brand

Jay Ladwa

Chef Jayanandan Bhaskar

visibility across the chain. Proficient in analysing brand communications and marketing needs of an enterprise, he has previously worked with several renowned brands in the course of his tenures with brand management and solutions companies.

the recipes of the UAE’s brand Al Baker for its website.

Hyatt Regency Gurgaon CHEF JAYANANDAN BHASKAR has been appointed as chef de cuisine for Hyatt Regency Gurgaon. Chef Bhaskar has over a decade of experience in the industry. He has done 500 videoshoots of the recipes of the UK’s brand Swarna for its website. He has also done 500 videoshoots of

Roca Bathroom Products Roca Bathroom Products has appointed K E RANGANATHAN as managing director for its India business. Ranganathan joined the company in September 2016 as president, sales and marketing. Prior to joining Roca Bathroom Products, Ranganathan served as the managing director of TVS Electronics and as operating partner of TVS Capital. He comes with more than 33 years of experience in finance, accounting, business planning, strategy, marketing and sales.

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Ambica Sales & Services A3, S.J. D’souza Compound, Next to Kamani Oil Mills, Chandivali Road, Mumbai 400 072 Tel: +91-22-28471990 / 64516990, Mobile:+91-9821155829 E-mail: ambicatarunvg@yahoo.co.in, www.ambicasales.com

The New India Trading Co., (Est 1946), Hamam House, 38, Ambalal Doshi Marg, Near BSE, Fort, Mumbai – 23, Tel : 022- 22 651177 / 22 651597 Cell : 9833411770, Email: nietco@hotmail.com www.nietco.in

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120 February 16-28, 2017

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FOOD & HOSPITALITY WORLD


weekend

Scene and heard

With Marcellus Baptista

Party splash Olive Bar & Kitchen was the happy venue for the afterparty following the international brand Splash show at Lakme Fashion Week. Romanian beauty Iulia Vantur who, was the showstopper, was there. Guests were heard talking about the show that opened with Karishma Tanna and Suraj Pancholi on the ramp. Karishma was in a green sequined dress, while Suraj looked dapper in smart formal attire. And Iulia was stunning in an embellished nude-colour dress. Seen at the pulsating party was Raza Beig, CEO of Splash who looked pleased to showcase the brand’s SS17 collection and hoped that the association with LFW and Iulia Vantur would take the brand image to further heights. Kristy De Cunha and Sweta Mohanty at the Aperol party at Olive

Padma Lakshmi at the Classic Malts Selection Lounge at Lakme Fashion Week at Jio Garden

Burst of orange

Stylish cheer

Brunch wear with a hint of orange was the dress code at the Aperol party hosted by Aspri Spirits at Olive Bar & Kitchen – and nearly everyone adhered to that. Narendra Kumar, Fahad Samar, Jitu Savlani, Ash Chandler, Anaida Parvaneh, Farzad and Amy Billimoria, Eshaa Amiin, Kristy De Cunha, Nidhi Munim, Clint Fernandes, Shibani Kashyap, Neelima Azmi and Maya Sawant were among the many guests. They all relished the orange aperitif at the Aperol bar that donned an international look. Of course, the drink of the hour was Aperol Spritz that comprised three parts Prosecco, two parts Aperol and one part soda, served in a white wine glass with ice and garnished with a slice of orange. It was truly refreshing as was the Aperol Sour on the rocks.

The cheer was well and truly on at the Classic Malts Selection Lounge at Lakme Fashon Week Summer/Resort 2017 at Jio Garden. This VIP lounge was sophisticated and stylish with its wooden decor and uncluttered ambience. In full flow was a range of single malts like Cardhu, Talisker, Oban and Singleton. Special guests were seen having a good time with malts and whisky cocktails called Showstopper among others. Ciroc and Ketel One vodka cocktails were also on offer as was Gordon’s gin. There were also Sula wines and White Owl craft beers. Cheese boards, dips along and hors d’oeuvres from Joss complemented the liquid intake. Yes, the lounge was a much-sought out place at the fashion week.

Iulia Vantur, Raza Beig and Karishma Tanna at the Splash party at Olive

All that jazz

Vinay Singh, Alyssa Mendonsa and Loy Mendonsa at the Jazz Legends night at Luna Nudo

FEBRUARY 16-28, 2017

The St Regis New York has played host to some of the finest jazz musicians and connoisseurs in history. Building upon this legacy has inspired the inception of ‘Jazz Legends’ at The St Regis Mumbai. Joe Alvares, who has curated this series, kicked off all that jazz at the infusion-themed bar Luna Nudo. It featured international musicians from New York and Europe performing The ‘New Standard’ Contemporary Creative Music. Opening the show was Alyssa Mendonsa. Jaideep Mehrotra, Rashmi Nigam, Kunal Kohli, Simone Singh, Fahad Samar, Ash Chandler and Vikram Bawa among many more were seen enjoying the music, cocktails and hors d’oeuvres. And on the charts is the international Jazz Company comprising a quartet of talent from Europe, Sarosh Nanavaty and her electric trio of bass, drums and keyboards and Vasundhara.

FOOD & HOSPITALITY WORLD

121


weekend

E V E N T S

THE CREATIVE SIDE L-R: Akanksha Maheshwari, director, marketing and communications, South Asia, Marriott International; artist Sankha Samanta and Meena Bhatia, VP – marketing and operations, Le Meridien New Delhi, at the Le Meridien Hub during the India Art Fair 2017

SPREADING WINGS OF BUSINESS L-R: Saurabh Chawla, head of group development, Louvre Hotels Group; Pierre-Frédéric Roulot, CEO, Louvre Hotels Group; Anil Madhok, executive chairman, Sarovar Hotels and Ajay K Bakaya, executive director, Sarovar Hotels announcing Louvre Hotels Group's acquisition of a majority stake in Sarovar Hotels, at an event in New Delhi

ARTISANAL EXPERIENCES

SOCIAL EXPANSION

Amanpreet Bajaj, country manager, Airbnb India (second from left) and Chandrababu Naidu, Chief Minister of Andhra Pradesh (third from left) signed an MoU to promote artisanal Airbnbs in the state, at the recent Partnership Summit in Vishakhapatnam

Riyaaz Amlani, CEO and MD, Impresario Entertainment & Hospitality (left) and Kiran Amlani at the launch of Versova Social in Mumbai

STRATEGIC EXPANSION

INCREDIBLE 10

L-R: Madhav Arvind Gogte, MD, Gogte Infrastructure Development Corporation; Pallav Singhal, GM, Fairfield By Marriott Belagavi and Neeraj Govil, area VP – South Asia, Marriott International, at the launch event of Fairfield By Marriott Belagavi

Rajeev Samant, founder and CEO, Sula Vineyards (left) along with Anuj Rakyan, MD, Rakyan Beverages at the 10th edition of SulaFest

122

FOOD & HOSPITALITY WORLD

FEBRUARY 16-28, 2017


REGD.WITH RNI NO. MAHENG/2012/42381,POSTAL REGD. NO. MCS/161/2016 – 18,PUBLISHED ON 2ND / 17TH EVERY FORTNIGHT, POSTED ON 2ND,3RD,4TH & 17TH,18TH,19TH OF EVERY FORTNIGHT POSTED AT MUMBAI PATRIKA CHANNEL SORTING OFFICE,MUMBAI – 400001.

Food and Hospitality World (Vol.5 No.11) February 16-28, 2017  

India's Foremost Food & Hospitality Publication

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