Food and Hopsitality World (Vol.5 No.12) March, 2017

AV&T Hospitality Solutions www.avnt.co.in

Bittel Hospitality Phones

RFID Electronic Door Lock

In Room Safe Locker

BE-200

K-DCP

K-JG20

K-F800

Energy Saving Switch

K-BE200H

TM

Hotel Amenities

Add: D-327, 2nd Floor Shanti Shopping Center, Mira Road (E), Thane/Mumbai - 401107 Tel.: +91 22 6500 9666 / 9820435983 Mob.: 9820461403 / 9930289998 Email.: info@avnt.co.in Website.: www.avnt.co.in

Introducing

MOSAIC

Fine Dine Collection

Edit HEAD OFFICE FOOD & HOSPITALITYWORLD 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 Our Associate: Dinesh Sharma Mobile: 09810264368 E-mail: 4pdesigno@gmail.com CHENNAI: AK 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

HYDERABAD: AK 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), Mouza-Prasastha & 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, 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.

Food & Hospitality World informs all its readers and subscribers that w.e .f March 2017, the periodicity of the publication has been changed to monthly.

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.

WINDS OFCHANGE “Change as they say is the law and essence of life.

So let's continue to work as progressive partners in an industry that spells hospitality in both, soul and spirit”

he hospitality sector in India has witnessed rapid evolution over the last two decades. Visible changes were seen in the internal as well as external functioning and formats of this industry. From an inflow of global brands into the country, to the strengthening and maturing of home grown brands, from technological advances to the globalisation of cuisine and the food sector, we have certainly come a long way.

This kind of metamorphosis of an industry is indeed welcome, which is also well reflected in the changed format of our magazine Food & Hospitality World, which has been the industry voice and knowledge partner over two decades. However, though the size has changed, the publication’s character and core of providing ethical content and dispassionate industry opinion remains intact.

Change as they say is the law and essence of life. So let's continue to work as progressive partners in an industry that spells hospitality in both, soul and spirit.

T

REEMA LOKESH Editor

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 at King Copier, Gala no 118, 119 A-2, Shah Nahar Industrial Estate, Lower Parel, 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.

6

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

Contents VOL 5 NO 12, MARCH, 2017

COVER STORY

CHEF’S PLATTER

Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Senior Associate Editor Sudipta Dev

60 SPICE IT UP LOGAN! The 14 year-old Masterchef Junior US 2014 winner, Logan Guleff, got a good taste of Indian spices during his first visit to the country

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 Photo Editor Sandeep Patil MARKETING TEAM Ashwani Kumar Shukla Dattaram Kandalkar Dhananjay Makharia Prateek Sahay Rajan Nair Sreejith Radhakrishnan DATA COMPILING & MARKETING Darshana Chauhan PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

8

10 FOOD ACCOMPANIMENTS: A TOUCH OF FLAVOUR Accompaniments complement the main course dishes and add variety to meals. In this Aahar 2017 Special, Food & Hospitality World takes a look at what the industry leaders are doing to stay ahead

MARKETS 68 72

THE DIGITAL DIVIDEND AV&T HOSPITALITY SOLUTIONS TO PROMOTE TCL PRODUCTS

FO O D & H O S P I TA L I T Y WO R L D

HIGH SPIRITS 64

GLOBAL FRUIT WINE MARKET Countries such as India, China & South Korea are export potential types of countries for fruit wines

SPA & WELLNESS 78

SPA ON WHEELS Belmond has announced its first spa carriage aboard the luxury train, Belmond Royal Scotsman

MARCH 2017

Cover Story

10

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

FOOD ACCOMPANIMENTS

ATOUCH OF FLAVOUR Accompaniments complement the main course dishes and add variety to meals.

They can be used to enhance the flavour, colour, aroma and overall presentation of the meal.

In this AAHAR 2017 Special, Food & Hospitality World takes a look at what the industry leaders are doing to stay ahead

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

11

Cover Story

AAHAR 2017 Special

DR OETKER INDIA Dr Oetker India is a market leader in western sauces and spreads with its FunFoods sub-brand in retail and a key player in food service sector

BY SUDIPTA DEV

12

T

he Oetker Group has a legacy to be immensely proud of – the German conglomerate established in 1891 has six different business divisions namely food, beer, sparkling wine, shipping, banking and other interests. “With over 30,000 employees and gross revenues of over Euro 12 bn, it is one of Germany’s largest family owned diversified industrial groups. Dr Oetker entered India in 2007 through its food division and acquired a local

FO O D & H O S P I TA L I T Y WO R L D

brand FunFoods in December of 2008,” says Nrusimha Panda, VP - sales & logistics, Dr Oetker India, adding that the company has since worked to create its sub-brand FunFoods a market leader in the western sauces and spreads in retail and a strong player in food service, offering food solutions for HORECA, QSRs, caterers and bakeries.

Currently the revenue is driven 75 per cent by B2C and 25 per cent by B2B consumers, however, the aim is to balance

MARCH 2017

Cover Story

AAHAR 2017 Special

The company specialises in western sauces and spreads that include mayo and mayo based sauces like sandwich spreads and salad dressings. “Some of our products like veg mayonnaise can also be used to make more variants as it is a base sauce for many other western sauces. We are also present in other exciting categories like Italian sauces and sweet syrups. Broadly, we add taste and flavour to food with our range of products.

Our offerings serve as solutions and can be used as ingredients, binding agents, sauces, spreads, dips and more,” he mentions, pointing out that the products play a pivotal role in fusion foods as well. “With the changing trends, rise in consumption and growth in HORECA sector, we will continue to provide a range of versatile products with multiple usage and applications,” asserts Panda.

the growth between both the categories and build markets over the next five years.

Speaking about the USP of the products, Panda says, “We believe quality is the best recipe.” He states that the company has a strong focus on quality of its products to make sure that it serves only the best to its consumers. “With our international expertise and state-of-the-art manufacturing plants, we live by our promise each day. We also have a strong focus on innovation, which we follow through R&D. We have the largest range in mayonnaise and mayonnaise based products in the country, which have been developed through extensive in-house research,” he adds.

FOCUS ON HORECA Along with retail market, the company has a strong presence in HORECA segment with a range of over 150 products that are currently used by many leading restaurants and local eateries across India. “We have a robust HORECA network especially in North and West India,” he affirms.

The HORECA business falls under the food service division, which also serves many leading brands like KFC, Domino’s, Pizza Hut, Subway, various five star hotels and airlines. “We are in the process of rebranding our food service range under ‘Dr Oetker FunFoods Professional’, which will be launched in March,” informs Panda, adding that it will strengthen the brand as an expert and solutions provider in western food ingredient category for hotels, restaurants, cafes, bakeries, fast food joints, and caterers.

“The year 2017 looks very promising for us as we look forward to strengthening this business vertical further with added support to customers with product info and usage know-how,” he adds.

EXPORT MARKET Currently the company is exporting its products to a few countries. “However, in coming years we have plans of making this segment a strong revenue contributor. With the launch of the new state-of-the-art facility in Kaharani, Rajasthan and the increased capacity we will be more aggressive in our

FO O D & H O S P I TA L I T Y WO R L D

Nrusimha Panda

export business,” shares Panda. The company aims to tap into uncharted territory such as export market for SAARC countries. “Our plan is to not only export to SAARC countries, but also build up the market for Dr Oetker in these countries. For countries like Malaysia, where Dr Oetker already has presence, we will export to Dr Oetker Malaysia,” says Panda.

Dr Oetker is looking at expanding its product portfolio to capture the growing demand in the Indian market. “In this respect, we aim to bring our international expertise here and will re-enter the breakfast cereal market with the launch of Vitalis Museli in 2017. We also plan to launch frozen pizzas in India in the coming years,” he shares. The company is also focusing on providing concepts and ideas to its clients, as part of the strategy. “We are in the process of building up our teams who will regularly visit business partners and educate them about product knowledge and application.

We aim to be a solution provider to our customers,” mentions Panda.

Pointing out that today, food experimentation and out of home food consumption are both are on the rise, driven by factors like consumer aspiration, exposure to global cuisine and need for convenience, Panda affirmed, “We as a brand and company are equipped with both local and international expertise and are well poised to be the first choice of the growing customer demands.” ■

MARCH 2017

13

Cover Story

AAHAR 2017 Special

WINGREENS FARMS With presence in 12 Indian cities, Wingreens Farms has ambitious plans for the HORECA sector and the export market with its wide range of delectable dips

BY SUDIPTA DEV

H

eadquartered in Gurugram, Wingreens Farms was started with a vision of marrying the concept of social good and environment sustainability with creating delecable products. The herbs and ingredients used in the products are grown in its own farm. Former advertising professional Anju C Srivastava, founder and managing director, Wingreens Farms spent many years learning about scientific farming.

She focused on experimenting with many varieties of international herbs, flowers and exotic vegatables. Working with local farmers near Gurugram since 2008, she rented land from them and provided them employment. Initially selling potted herbs to supermarkets, Srivastava introduced fresh basil pesto in modern trade in 2011. The range soon included hummus, salsa fresh dips and tzatziki. “Key USP about Wingreens is that we have launched the category of fresh dips in the country six years ago - products like hummus, tzatziki, basil pesto were not made and sold fresh in India till Wingreens started. The products of Wingreens are traditionally handmade by underprivileged women. The products meet the need of today's consumer who is looking for fresh,

14

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

Cover Story

AAHAR 2017 Special

Wingreens Farms is expanding its HORECA specific offerings rapidly in the metros.

According to Srivastava, the company is also in advanced discussions for exporting its products to the Middle East and South East Asia

healthy, convenient and ethically made delicious snack foods,” says Srivastava.

Wingreens Farms has presence in 12 Indian cities where it retails its products in supermarkets and premium grocery stores.

Giving information on the key products in the food accompaniment space, Srivastava states, “We have a wide range of 10 different kinds of hummus. In addition we have three hung curd dips which are a healthy substitute for emulsion based spreads. We have a full range of dips, spreads, marinades, dressings.”

The company has a strong focus on the HORECA sector. Mentions Srivastava, “We

have started our HORECA business and are the only national fresh dip company serving HORECA customers.” Wingreens Farms is expanding its HORECA specific offerings rapidly in the metros. According to Srivastava, the company is also in advanced discussions for exporting its products to the Middle East and South East Asia.

There are ambitious plans for the future in food accompaniment space. “We see ourselves as a fresh food and beverage company and will very soon be launching healthy beverage options the Indian consumer has not seen till now,” reveals Srivastava. ■

Anju Srivastava

Signature dips of Wingreens farms include ● Original Olive Hummus

●

● ●

●

● ● ● ●

●

● ●

16

FO O D & H O S P I TA L I T Y WO R L D

(made of chick pead, garlic, tahini and olive oil) Classic Hummus (main ingredients are chickpeas and tahini, it is without garlic and best for those opting for Jain diet) Rosemary Hummus (hummus is infused with aromatic rosemary) Peri Peri Hummus (this is for those who love their dips with a spicy Middle Eastern twist ) Tandoori Hummus (a mix of tandoori spices with creamy hummus) Cheesy Hummus (a Jain product without garlic) Garlic Dip (a low fat curd based dip) Peri Peri Garlic Dip (made of hng curd, garlic, peri peri sauce) Dill Tzatziki (low calorie, low fat, creamy dip inspired by Greek cuisine. Tzatziki is a delicious way to get your daily dose of calcium.

Dill is a unique plant in that both its leaves and seeds are used as a seasoning).

Basil Pesto (offering perfect balance between fresh basil leaves and roasted nuts) Fiery Desert Mustard (mustard grown on Wingreens Farms) Chipotle (a perfect dip for sandwiches and chips)

MARCH 2017

Cover Story

AAHAR 2017 Special

KISSAN For more than eight decades, Kissan's products have been used to add taste to a meal, be it sauces or jams or other food accompaniments

S

tarted in 1934, Kissan is now a popular brand in India selling varieties of ketchup, jams and squashes. It was primarily introduced by the British settlers in India, which was later acquired by the UB group from Mitchell Bros in the year 1950. HUL was looking to expand its product offerings in the food segment and in 1993, Brooke Bond India further acquired the brand. It adopted the policy that food should be 'loved' not 'shoved'.

Since then the brand has only focused on real ingredients, fresh vegetables and fruits. As the products cater to mothers who serve their kids, all products are made with 100 per cent real ingredients.

Initially, Kissan introduced new formats of food, such as canned fruits and vegetables, baked beans but over the time it came to be known as the first ever fruit and vegetable brand in India.

Kissan's offering includes sauces, jams and squashes. Under the sauce category, it

18

has fresh tomato ketchup, no onion no garlic ketchup, sweet and spicy sauce, chilli tomato sauce and chatakdaar ketchup. There are seven squashes including flavours like mixed fruit, mango, pineapple, orange, grape, lemon and lime juice. It recently came up with the Blast range of jams mixing the tangy and sweet flavours of a fruit, in berry, strawberry and orange variants.

Over 80 years in the industry, Kissan's products are now used to add taste to a meal, be it sauces or jams.

The new marketing strategy has led the team to share numerous recipes with mothers who can use them while preparing lunches for their kids. In terms of flavours, Kissan offers everything from tangy red burst in ketchups, fruity jams and squashes for the

FO O D & H O S P I TA L I T Y WO R L D

summers.

The brand vouches on the fresh taste and urges users to enjoy the flavours.

Marking the eventful journey of growing up, Kissan's jams are well known among the children. The latest ads have all

MARCH 2017

Cover Story

focused on how children can enjoy eating what they love and have an adventurous childhood, filled with memories. The same way, Kissan supports mothers in understanding the health benefits, flavours and tastes of the products. The brand guides mothers on how to use the products to suit children's taste.

In order to fulfill every consumer's need, the brand has experimented with flavours and variants to compliment every snack, base or occasion. The creative team continuously works on recipes like aloo and ketchup rolls, mango jam paranthas, sweet and spicy chole chat or desserts topped with jam. All these recipes add additional flavour to the ordinary home cooked food and helps mother feed their kids something different.

The brand introduced the concept of 'Kissanpur' to stand out as a real ingredients creator. Under the campaign,

20

AAHAR 2017 Special

The creative team continuously works on recipes like aloo and ketchup rolls, mango jam paranthas, sweet and spicy chole chat or desserts topped with jam. All these recipes add additional flavour to the ordinary home cooked food

FO O D & H O S P I TA L I T Y WO R L D

children were asked to turn farmers and get their hands dirty by growing tomatoes. The same tomatoes were used to make tomato ketchup which gave the children motivation for their efforts. The idea was to give the children a chance to experience nature and fall in love with it.

The campaign was revived for 2016 ,encouraging kids to leave indoors and gadget addiction to enjoy in the outdoors.

In an effort to support the the livelihoods of local farmers, Kissan sources 100 per cent of its tomatoes from sustainable sources.

Kissan also runs a sustainability programme and plays a vital role in the growth of raw materials to help the small farmers. A project was rolled out by HUL in Nasik district of Maharashtra, for farm gate sourcing of sustainable tomatoes from small holder farmers through a public private partnership. Tomato paste sourced from this initiative is now being used in Kissan’s ketchups. â–

MARCH 2017

Cover Story

AAHAR 2017 Special

CREMICAFOOD INDUSTRIES Cremica Food Industries is known for its for product innovations as well as offering customised and localised food products

E

stablished in 1978 by Rajni Bector, Cremica Food Industries started as a small backyard enterprise. Over the years, the company has emerged as a big food products conglomerate, leading the food processing business through its range of products, flavour innovation and fillings.

Cremica Food Industries is currently headed by its chairman and managing director, Akshay Bector.

Speaking about the various trends in the industry, Bector mentioned, “Food service industry is growing with pace. With more and more new quick service restaurants (QSRs) and entrants in the industry, we see a vast business scope for companies like Cremica.”

Cremica has been known in the industry for its focus on quality and innovation, which led to its joint venture with Quaker Oats Company (USA) for manufacturing ketchup, mayonnaise along with liquid condiments and with EBI foods (UK) for manufacturing battering and breading premixtures. The company then joined hands with Mc Donald’s to become one of its biggest suppliers in India.

Cremica Food Industries launched India’s first vegetarian mayonnaise, as well as Opera crisps – India’s first cottage-style potato crisps. The company's recent launches such as sandwich mayonnaise in

22

We understand the palate of Indian consumers and hence we regularly keep on working towards new flavours and likings of the consumers

Indian flavours like tandoori, mint, tangy pickle and Korma have garnered good response and appreciation from consumers.

Presently Cremica Food identified for its unique recipes, health-oriented ingredients and state-of-the-art quality controls and standards. Known for product innovations as well as offering customised and localised food products, the company has an extensive product range including tomato ketchup, sauces, mayonnaise, bread spreads, salad dressings, syrups and dessert toppings. Its products are even exported to Europe, Africa, Middle East, US and Australia.

FO O D & H O S P I TA L I T Y WO R L D

Cremica plans to reach in outlet base of about of 120,000 from the current 40,000.

Commenting on the challenges in the hospitality and food retail industry, Bector said, “We have grown in the past financial year with 25-35 per cent in both the markets. Retail brand expansion of our distribution base was a challenge, but we have managed it quite well and still continue to do the same. But our products like ‘Desi Express’ bring consistency and comfort to business owners. They are well accepted in the industry.”

Cremica has been growing its product range based on research on the India market. Bector added, “With periodical change in the taste and preferences of the consumers, offerings of an organisation are also subjects to innovate, just to hit the right taste buds. We understand the palate of Indian consumers and hence we regularly keep on working towards new flavours and likings of the consumers. We have a constant hand on innovation and new offerings. We have grown in the industry in the last FY; our products are well accepted by the industry. We would be able to sustain the same in the coming years also.”

In the B2B space, Cremica's clients include leading establishments including Domino's, Cafe Coffee Day, Jet Airways, Taj Hotels Palaces Resorts Safaris, Subway, PVR Cinemas, among others. ■

MARCH 2017

Cover Story

AAHAR 2017 Special

MOTHER'S RECIPE Mother's Recipe boasts of a vast variety of pickles, capturing flavours from across India

A

brand of the Desai Group, Mother's Recipe is one of the market leaders in Indian pickles and now consists of products such as pickles, condiments, blended spices, papads, appalams, curry pastes, curry powders, ready-to-cook spice mixes, ready-to-eat meals, mango chutneys, ethnic chutneys, canned vegetables and

24

mango pulp. Its sister brand, Dabee Pickles, enjoys a significant market share in South India, along with the national market. Its well connected network of direct distributors and wholesalers has helped the company become one of the favourites in the HORECA space.

Founded in 1901 by Haribhai V Desai, the Desai Group operates various businesses

FO O D & H O S P I TA L I T Y WO R L D

such as tobacco products, food processing, specialty chemicals, healthcare and hospitality. Desai Brothers diversified into the Indian ethnic food business in 2001.

Alongside a well established national presence, the company also has footprint in 40 countries across the world – covering regions like the Middle East, Far East, Africa, Australia, UK, Canada and the US.

MARCH 2017

Cover Story

AAHAR 2017 Special

The products are manufactured at a state-of-the-art processing facility at Sarole, on the Pune-Bengaluru Highway. It has an in-house laboratory facility which is equipped with latest, sensitive instruments, to monitor the quality of the products at every stage

The distribution of its products reaches over 150,000 retail outlets covered by 500 distributors across the country. The company caters to different formats ranging from mom-and-pop stores, modern trade outlets, multi-functional outlets, cash-andcarry outlets, fruit and vegetable stores, defence canteens, police canteens and HORECA. Mother's Recipe's food accompaniment portfolio includes a wide variety of pickles, offering a range of flavours – Red Chilli Garlic Chutney, Delhi Chaat Chutney, Bhelpuri Chutney, Samosa Chutney and Tamarind Date Chutney – which can accompany different cuisines.

Being one of the leading pickle brands, Mother's Recipe offers a vast variety of Indian pickles which is widely used across the country. Its range of pickles, reflecting flavours from various regions of the country, includes Citron Pickle, Mixed Pickle SIS, Kaduku Pickle, Stuffed Green Chilli, Mixed Mustard Oil Pickle, Mango Mustard Oil Pickle, Andhra Avakaya Garlic, Andhra Ginger Garlic, Andhra Tomato Garlic, Andhra Gangura Garlic, Green Chilli, Bengali Mixed, Sweet-n-sour Lime, Mango Ginger, Madras Thokku, Stuffed Red Chilli, Karnataka Cut Mango, Bengali Mango, Rajasthan Sweet Lime, Madras Onion, Lime South Indian Style, Punjabi Theekha Mango, Kerala Vadu, Kerala Lime, Gujarati Choondo, Gujarati Gorkeri,

26

Maharashtra Mango and more.

The brand's range of pastes are spread across variants such as tamarind paste, ginger garlic paste, garlic paste and ginger paste.

Papads form an integral part of Indian cuisine, in all regions across the country.

Over the years, this accompaniment has seen inclusion of different flavours. Mother's Recipe papad range is made using ingredients generally synonymous with Indian cuisine. The range includes products such as Rice Papad Ajwain, Rice Papad Jeera, Sago Papad, Potato Papad, Moong Papad and Garlic Green Chilli Papad, Chana Masala Papad, Udad Papad, Punjabi Masala Papad and Madras Appalam.

The products are manufactured at a state-of-art processing facility at Sarole, on the Pune-Bengaluru Highway. The plant has been certified under ISO 9001-2008 and ISO 22000-2005 (HACCP), Halal and

FO O D & H O S P I TA L I T Y WO R L D

Kosher and is also registered with US Food and Drug Administration (USFDA), Spice Board of India and Export Inspection Council. The plant also has an in-house laboratory facility which is equipped with latest, sensitive instruments, to monitor the quality of the products at every stage.

Another interesting initiative of Mother's Recipe is 'The Kitchen' section on its website, featuring recipes across a variety of Indian and international cuisines.

Customers can also share their own recipes on the portal. The portal also enables customers to buy products online. ■

MARCH 2017

Cover Story

AAHAR 2017 Special

MAGGI The brand has successfully penetrated through every Indian household with its diversified range of products including the popular masala sauce

M

aggi, a household Indian brand for seasonings, soups and noodles had originated in Switzerland. The founder, Julius Maggi, dreamt of creating food products that would become as popular as salt and pepper. Maggi was acquired by Nestle in 1947 and soon became one of Nestle’s million dollar brands. The brand continued the same distinctive red and old packaging in reaching out to the international market as well.

The brand has successfully penetrated through every Indian household with its various products like noodles, soups and masalas. Maggi- 2 minute noodles is one of India’s most loved food brands that defines instant noodle category. It has changed the way Indians snack and reached some far off corners of the country. Adding more flavours to the Indian market is the Maggi Masala which was introduced by the brand few years ago. It is used by people of all ages since it adds the much needed flavour to Indian dishes.

The masala variant of Maggi was also launched in sauce format to enjoy more taste to the snacks at home. The masala

28

FO O D & H O S P I TA L I T Y WO R L D

sauce was made with the taste of masala in the tangy tomato which did very well in the India market. Continuing its efforts to add new products for consumers, Maggi had also launched Maggi Cup-a-licious soups, a range of single serve soups in instant format. Each flavour was prepared to retain the classic taste of soups with a contemporary twist which made it truly unique.

Building on the popularity of Maggi Noodles and consumer trust, Suresh Narayanan, chairman and managing director, Nestlé India says, “Maggi Noodles has regained its leadership in the hearts and minds of the Indian consumer. It has been the consistent and abiding passion at Nestlé to marry the benefits of our extensive knowledge of flavours, technology and the science of nutrition with the tastes and experiences that delight our consumers. Maggi Hot Heads, Maggi Cuppa and Maggi no onion no garlic masala are result of this passion and determination which we are pleased to offer.”

After a huge controversy in the year 2015, Maggi was re-launched with new advertisements during Diwali that year. On the roll out of Maggi Noodles, Narayanan had remarked, "The return of Maggi Noodles on the auspicious eve of Deepawali and on the day of Dhanteras was a moment of celebration for all of us. It has a very special relationship and strong emotional bond with its consumers across the country and I am confident that our bond will grow even stronger. On behalf of over 7000 Nestlé India employees, I would like to thank all our suppliers, distributors, retailers, and millions of consumers from every corner of India and overseas for their support, love, reassurance, and for being there during our difficult period. Maggi Noodles rightfully belongs to them and I feel happy to be able to give back to them their familiar taste during the auspicious and festive Deepawali season."

Over the past 32 years, the brand has become a trusted and valuable food brand in India. It has understood the changing lifestyles of generations, provided products that the family enjoys and constantly innovated products that add value. ■

MARCH 2017

● We provide solutions for storage, transportation, delivery, of various products in F&B and hospitality industry, hospitals, schools including ice creams, fish, meat products etc. ● Our product range insulated food pan carriers, insulated beverage dispensers for both hot and cold, insulated food barrels, ice boxes, delivery boxes etc. ● Sailent features made out of premium quality LDPE food grade material through sophisticated roto molding technology. Food grade stainless and inner liner to keep optimum hygiene, sturdy construction for durability, High grade polyurethane insulation to maintain the required temperature. Flawless German quality.

Villa No. 36, Rohan Ashima Brookfield, Kundanhalli, Bangalore - 560037 (Karnataka) India Contact : +91-9620511966 E-mail: sales@hottmannbi.com Web: www.hoffmannbi.com

Cover Story

AAHAR 2017 Special

SIL Sil started as a processed fruit and continental food brand with a variety of foods in cans and bottles, which now offers a diverse range of products

L

aunched by food technologist Rustamji in 1952 under the name, Jame Smith and Co, initially Sil had around 60 products in its portfolio. In late 1960s, it was acquired by Rallies India, which continued with the same name, brand and location.

Jeroo Mango from Mumbai, along with his partner from Pune, purchased Sil in partnership in 1979 and shifted operations from its initial location in Mumbai to Khalad

30

village in Saswad, near Pune. The Saswad facility commenced operations in 1980.

After over a decade, Sil was purchased by Bombay Oil Industries, with the name changed to Kanmoor Foods from James Smith & Co, though the brand name and location remained the same. Whereas in 1993, Marico Industries took marketing of Sil from Kanmoor Foods and in 2000 Sil's manufacturing activity was also taken over

by Marico Industries. Having gone through numerous management and ownership changes between 1979 and 1993, the company was acquired by Scandic Food India, a Danish subsidiary of Good Food Group.

FO O D & H O S P I TA L I T Y WO R L D

Sil stands among leading players in the industry, offering wide range of products such as jams, sauces, ketchups, baked beans, soups and mayonnaise. Sil is most popular for its range of jams, in different flavours like mixed fruit, pineapple, strawberry, and orange marmalade. Whereas, its ketchup range offers tomati ketchup and hot-andsweet ketchup.

One of the most common food accompaniments, sauces offered by Sil include three flavours – green chilli sauce, red chilli sauce and soya sauce. The green chilli sauce is packed with the punch of fresh green chillies, fresh coriander and mint. One can pamper his/her taste buds with the surprising taste of the red chilli sauce.

Whereas, the soya sauce is ideal for enhancing the flavour of food, especially Chinese delicacies.

Sil currently offers two mayonnaise variants – vegetarian mayonnaise and egg mayonnaise – ideal to match with sandwiches and burgers. Other products in the company's portfolio include baked beans in tomato sauce and sweet corn cream soup.

Sil's website also features food recipes, recipe exchange corner, food chat and similar interactive sections for consumer engagement. ■

MARCH 2017

Cover Story

AAHAR 2017 Special

VKL SEASONINGS VKL Seasonings is focused on studying the evolving trends in the market and get a deeper understanding of the traditional tastes that are based on consumer preferences

BY SALONI BHATIA

V

KL Seasonings is the flagship company of Kanji Morarji Group in Mumbai. It was started in 1935 at Kerala, the spice capital of the world and has grown to be a USD 250 million entity. By evolving the spice trade at each step, the brand now serves as the largest seasoning and flavour seller.

Speaking to Food & Hospitality World, Narayanan, president, VKL Seasonings, explains, “Consumers today have a more evolved palate since they are well travelled and are open to experience various international and local cuisines. In order to address the demands of the consumers, the brands ensure that they offer distinctive taste proposition in various categories to their target consumers so that they stand out from their competitors.

The industry is thus driven by the evolving and changing consumer needs. Brands constantly innovate to address such evolving consumer needs and root their seasonings and flavours in local taste to have a better appeal. Being a challenging field, companies and brands need to be well aware of the trends in the seasoning and flavour industry and need to be at the forefront of innovation.”

He adds that young consumers are more open to accept varied food choices and are eager to explore lesser-known cuisines with unique flavor combinations. To address such consumer needs, brands are constantly innovating, creating and delivering as per their identity in the market place.

“We at VKL keep studying the various trends evolving in the market place and at the same time have a deeper understanding of the traditional tastes that are based on consumer

32

preferences. An ethos that underpins VKL is making food an extra-ordinary experience to the brands by ensuring they meet and exceed consumer expectations. One of the major trends we currently see is the use of bold complex flavours, both international and ethnic. To cater to the taste preferences one could look at an option of blending the international PiriPiri flavour with locally acceptable curry leaves and come up with a unique brand new flavour combination,” he mentions.

Talking about the challenges in the India market, he opines, “Currently, the market continues to remain extremely challenging with numerous brands vying for the consumer’s attention. Mastering the flavour trends and how it can be applied across categories is the challenge that brands face. We partner with brands to ensure that we remain at the forefront. The main challenge is to ensure that the quality and taste is consistent, since we deal with agricultural commodities which vary from batch to batch, however VKL ensures that the output remains consistent within a narrow band. Our superior supply chain systems and processes and manufacturing and quality control process

FO O D & H O S P I TA L I T Y WO R L D

thus ensures that we deliver a consistent taste and new experience. Ensuring predictability on a sustained basis is the next big challenge we face.”

When asked about the increased competition in the market, he mentions, “With the increasing level of competition in the market place, we need to ensure that we are always at the cutting edge of technology, constantly evaluating new raw materials and ingredients, upgrading our manufacturing processes and quality systems and at the same time delivering value to our customers. This requires a cross functional team of product development specialists, chefs, manufacturing and quality professionals working together as team to deliver and exceed our customer expectations.”

He adds that being one of the largest players in this industry and by virtue of working with the leading brands across various categories both in India and abroad has enabled the brand to constantly strive for excellence and keep learning and evolving.

Currently, VKL Seasonings delivers in over 30 countries which ensure that they constantly meet the regulatory standards in each of the geographies that enable them to be the best in the industry.

“Our R&D, marketing and supply chain teams work very closely with the brand’s/client’s teams in order to understand their needs. They then work on a concept and offer innovative competitive solutions for the brands to stand out in the marketplace. Our proactive approach towards new concept development underpins our brands to be trendsetters in the market,” he further adds. ■

MARCH 2017

Cover Story

AAHAR 2017 Special

NILON’S Nilon's is one of the leading producers of pickles, tooty-fruity and roasted vermicelli in India

N

ilon’s Enterprises was founded in 1962 by Suresh B Sanghavi as a cottage industry. The company's management team consists of Dipak Sanghavi, managing director; Kirit Pathak, chairman and Rajheev Agrawal, director and CEO. Nilon’s is now also among the fastest growing processed food suppliers in India, and offers a product portfolio including a wide range of pickles, Papads, tooty-fruity, sauces, vermicelli, macaroni, tomato ketchup and jams. The company is ISO 9001:2000 certified and has been paying high attention to quality control and customer satisfaction.

Nilon’s has four manufacturing plants in Maharashtra and one in Assam, with plans to set up more manufacturing facilities in

34

South and North India to serve more regionally-suitable food products.

Product offerings in the food accompaniments space include various pickles, sauces, ketchups, chutneys and jams. The pickle range captures flavours from various regions of India, with products such as lime pickle, mango pickle, mixed pickle, cut mango pickle, Choondo pickle, Gongura pickle, Avakaya pickle, garlic pickle, tomato pickle, sweet lime pickle, sweet mango pickle, green chilli pickle, and stuffed red chilli pickle.

Its range of ketchups, sauces and chutneys are spread across variants

FO O D & H O S P I TA L I T Y WO R L D

including tomato ketchup, snack sauce and tamarind chutney. Nilon's has also introduced its Chinese range – schezwan chutney, green chilli sauce, chilli vinegar, red chilli sauce and soya sauce.

Nilon's fruity accompaniments include mixed fruit jama and Fruitos, tooty-fruity which can be paired with cakes, biscuits, health bars and ice creams. Other food products offered by the company includes Pasta, jelly, basic and blended spices, cooking pastes, instant mixes, vermicelli, Papad, dairy products, bakery products, staple products and ready-to-eat food.

Nilon's products are also exported to international markets like France, Japan, Dubai, Singapore, Malaysia, South Africa, Australia and New Zealand. ■

MARCH 2017

Cover Story

AAHAR 2017 Special

MOSHE'S While Moshe’s chain of restaurants and cafes are popular in Mumbai, its products in the food accompaniment space have a growing loyal consumer base

W

hat started as a catering service at the heart of Mumbai, by the name Caterbility, today, has flourished into 14 outlets across Mumbai and Pune. To top it all, Moshe’s has the distinction of being the only signature chain of restaurants and cafes in Mumbai. Each outlet comes with an unspoken pledge – made from the freshest and the most natural ingredients and prepared in the traditional way. The freshness flows into the casual and comfortable ambience which exudes warmth and cheerfulness.

With restaurants, cafés, take-aways, full-service catering and in-store gourmet lines, Moshe’s is a popular choice.

For Chef Moshe Shek, serving delicious cuisines is more than a business. It’s about a special bonding with his guests. It’s a silent promise to serve only the best cuisine made from the most fresh and natural ingredients and prepared in the traditional way.

36

Probably that’s why, whenever Moshe Shek dons the chef’s hat, his one hand is on the cooking pan, while the other is on his heart.

The same passion and perfection is reflected in the retail segment products of the company, including the vast range in food accompaniment space.

The varied concoctions of jams are are all natural and preservative free: ● Orange & Saffron Jam ● Apple & Cinnamon Jam ● Sweet Chilli Jam ● Watermelon & Rose Jam ● Papaya & Cinnamon Jam ● Strawberry Jam ● Indian Gooseberry Jam ● Pear & Vanilla Jam ● Pear & Ginger Jam ● Green Apple & Kiwi Jam ● Orange & Apricot Jam ● Pineapple Orange Jam ● Forest Honey ● Kumquat Preserve.

The colourful range of dips born in

FO O D & H O S P I TA L I T Y WO R L D

different countries across the globe, play a perfect friend to breads, vegetables and your palate. Fresh, natural ingredients and authenticity garnished with persistence to serve the best, simply make Moshe’s dips delectable: ● Hummus ● Tepenade ● Labneh ● Garlic Cream Cheese ● Muhammrah The condiments segment includes butters, honey, mustard and more. Taste, smell and feel the freshness of each condiment as it perfectly complements your food: ● Whole Grain Mustard ● Harissa ● Basil & Walnut Pesto ● Forest Honey ● Kiwi Butter ● Pineapple Butter ● Strawberry Butter ● Lemon Butter ■

MARCH 2017

Cover Story

AAHAR 2017 Special

TOPS With a pan India presence, Tops has been a trusted brand for quality products over the past 30 years

T

ops was started in the year 1984 under the leadership of B M Seth. His vision to venture into the high quality processed foods market initiated the brand which is now served in as many as 25 countries in the world. Over the years, the company has expanded to categories like jams, pickles, sauces, instant mixes, cereal, etc, to become one of the players in today's market. With the shift of trend towards smaller households, higher women participation in the workforce, increasing number of bachelors, the patterns of eating also shifted. Food companies came up with new products that would create instant meals but still retain the taste value. That is where Tops made a mark with its various offerings.

India is the second largest producer of fruits after Brazil and food processing employees a significant segment of the country's workforce. Therefore the brand realised the potential of the opportunity that lied in the food processing sector of India.

Tops is actually the brand name of listed company- GD Foods Mfg. Its complete product basket comprises of pickles, tomato ketchup, jams, culinary sauces, desserts, instant mixes, corn flakes, noodles,

38

vermicelli, vinegar, baking powder, corn flour and drinking chocolate.

The brand also serves the HORECA sector with its varied product range. It is believed that India has a rich, dynamic, diverse and extremely fast paced food, drink and hospitality industry. The product range from Tops offers to fulfill the need of hotels, restaurants, caterers along with a unique combination of quality, quantity and price. Tops has been a trusted brand for quality products over the past 30 years and has a pan India presence for effective delivery of products.

The complete product basket serves the food table right from the single server to table top to bulk packs. Since the product range caters to the age group of three to sixty years, the brand is popular with the HORECA sector. Also, the bulk packs cater exclusively to the HORECA usage, which lead to efficiency in costs. The brand has some major clients like IRCTC, JW Marriott, Le Meridien, Lemon Tree Hotesl, SagarRatna, The Grand, New Delhi, The Umrao, Hyatt Hotels, Ibis Hotels, The Leela Kempisnky among many others.

When it comes to the quality, GD Foods Mfg assures it on all stages of activity. Pre cleaned raw material is sourced, double

FO O D & H O S P I TA L I T Y WO R L D

cleaned at the factory and a separate physical, chemical and microbiological testing is carried out for the raw materials.

This shows the commitment of the company to deliver the best quality products to the customers. For example, the chilly sauce is made from chillies sourced from the best growing regions in the country.

Since their focus lies in the quality of the product, all the products are made from the finest and fresh ingredients using traditional recipes. In today's lifestyle where people have less time to prepare meals, Tops products offer varied options to add flavours to an mundane meal and add distinguished taste to it. The products are healthy and can be consumed instantly or through small preparations.

As the food and beverage sector transforms it is seen that many such products make way in Indian kitchens along with the shelves of a hotel. Every dish now needs an added flavour which is brought in through these products. Tops products have now caught the fancy of millions of households across India. Over the years the consumers have shown acceptance to its new products. The brand now also enjoys global popularity in 25 countries other than India. â–

MARCH 2017

Cover Story

AAHAR 2017 Special

DRUK Tashi Group of Companies' DRUK brand has a strong base of clientele in the HORECA sector

P

romoted by the Late Dasho Ugen Dorji, erstwhile chairman of the Tashi Group of Companies, the largest business house of Bhutan, Tashi Agro Industries was established in 1983 for marketing of agricultural products. It later became a public limited company and changed its name to Tai Industries almost a decade later. Tai Industries became the Indian flagship company under the Tashi Group. Late Dasho Ugen Dorji was a visionary entrepreneur who co-founded Tai Industries. From large scale industries like Bhutan Ferro Alloys to domestic carpet units, fruit-processing hubs or tourism services, Dasho Ugen Dorji pioneered private sector business initiatives in Bhutan

FO O D & H O S P I TA L I T Y WO R L D

and brought about a socio-economic and financial revolution therein, earning dedicated trust and interest of the investors. Dasho Ugen Dorji served as the chairman of the company till 1994 and thereafter as a director till March 2005 till his demise. The company started its operations in 1986 and since then it has been engaged in the marketing of the ‘DRUK’ brand of fruit products, manufactured by its group company – Bhutan Fruit Products.

With a claim to an unmatched quality and taste, DRUK with its exhaustive range of packaged fruit and vegetable products that assures a day-long health regime for its consumers. Product range in food accompaniment segment includes crushes,

fruit jam and jelly, sauces/ketchup, juices, speciality pickles, squashes, table sauces, Tai sauces, marmalade and pickles. Each single produce of DRUK has been acquired from the mountain slopes of Bhutan, nurtured by traditional eco-friendly agro management techniques and packaged and presented to perfection.

A vast product line up, state-of-the-art processing techniques and resolute quality control parameters have fetched for the Tashi Group of companies a trusted brand name – DRUK. The company has a strong base of clientele across hotels, clubs, hospitals, nursing homes, bakeries and confectioners. It has won prestigious international awards.

The vision of the company is to be recognised as one of the most revered corporations of India and in creating a growing and sustainable value for the Indian economy as well as for the stakeholders of the company. The company has its registered office in Kolkata and controls its marketing activity through its various branches and depots and through a chain of C&F Agency depots across India.

Tai Industries also diversified into large format retailing with its chain of supermarkets ‘C3 -The Marketplace’. It has its presence at City Centre Mall, Salt Lake – comprising an area of 8600 sq ft, displaying over 25,000 product SKUs across the verticals of food and grocery, spices, ready-to-eat and ready-to-cook food items, low alcoholic beverages assorted variety of imported health and specialty food, frozen meat, vegetables and fruits non food items such as FMCG products, home care, personal care and home décor. ■

MARCH 2017

39

Cover Story

AAHAR 2017 Special

VEEBA Veeba's products are manufactured keeping the best international standards in mind in order to compete with the global market

S

tarted in 1983 by the Bahl family, Veeba Food Services has become a one stop solution for sauces, dips, emulsions and dessert toppings. Currently Veeba is engaged in manufacturing and marketing sauces, emulsions, toppings, syrups etc to both the retail as well as the HORECA sector. Led by founder Viraj Bahl, Veeba has slowly created a national distribution

40

network covering most parts of the India market. It has been able to reach the largest hotels, smallest bakeries and restaurants across the country. The products are manufactured keeping the best international standards in mind in order to compete with the global market.

The brand leads by the vision of quality and reliability. Samples of every batch manufactured at the plan undergo chemical,

FO O D & H O S P I TA L I T Y WO R L D

microbiological and sensory evaluations before dispatch; moreover samples from each batch are maintained and observed throughout the shelf life of the product to assure unmatched quality. The production facility, along with team with a combined experience of 150 years, makes the brand what it is today.

The brand has a manufacturing plant in Neemrana, Rajasthan and caters to all the major cities like Mumbai, Delhi, Kolkata, Chennai and Bengaluru. The brand now serves to giant clients like Dominos, Burger King, KFC, Pizza Hut, Dunkin Donuts, Taco Bell, Barista, Lavazza, Costa Coffee, Johnny Rockets, The Pita Pit, FatBurger, Hog Dog, Krispy Kreme, Inox Movie Theatres, PVR Cinemas, Vango and Chai Point on the consumer end. It has successful penetrated in the hospitality industry and slow replaced the other conventional sauces that were earlier used in the Indian kitchens.

They have introduced variants in the sauces including some new exotic Indian flavours in an interesting format. Some of them are chipotle southwest dressing, olive oil mayonnaise, sweet onion sauce, barbeque sauce, honey mustard dressing among many others. These have been very well received by the consumers and are now being used by major international food chain brands entering the India market.

The brand continues to work on product improvements and distribution methods to retain their market share. â–

MARCH 2017

Cover Story

AAHAR 2017 Special

CHING'S SECRET The Ching's Secret brand takes great pride in popularising Desi Chinese flavours across India

FO O D & H O S P I TA L I T Y WO R L D

C

apital Foods India is a global food company that offers authentic food ingredients for a variety of ethnic cuisines such as Chinese, Thai, Italian, Indian and European. Launched in 1996 by Capital Foods – Ching's Secret is based on the premise that food is a representative of a country’s culture. The company is committed to take consumers on culinary journeys to Hakka Heartlands by providing authentic tastes through its offering of original ingredients, which have been developed after in-depth research into the Indo-Chinese Hakka food culture.

Consumers you can cook up an entire Desi Chinese meal with the help of Ching's Secret's delightful range of Desi Chinese.

The company’s R&D department

painstakingly developed key ingredients in each of Ching’s Secret range of products from documented and practitioners' secrets of original Chinese chefs. In food accompaniments segment the Speciality Sauce range includes Sukiyaki Sauce, Black Pepper Sauce, Sweet Chilli. Hakka Chutney section includes Schezwan Chutney. The sauces are - Dark Soy Sauce, Green Chilli Sauce and Red Chilli Sauce.

The official blog of the company, Desi Chinese Daily, has some interesting posts : The Desi Chinese food culture was born out of adaptations that the Chinese immigrants from the Hakka tribe made to their food, using local ingredients after settling in India. Over time the Desi Chinese food and flavours have found widespread favour with the Indian palate. This is evident in the fact that Desi Chinese food is now the secondmost popular cuisine in India! Ever imagined a mocktail using Chilli Vinegar? A salad dressed with schezwan? Baking with noodles? It’s all possible and exists in the amazing world of Desi Chinese Daily !

Capital Foods India is also a leading ‘Private Label’ manufacturer globally in the processed foods business. The company manufactures processed foods for some of the well-known brands in the world. It has developed specialist skills and capabilities in the production of value-added lines, such as microwaveable pouched products, frozen entrees, samosas, naan breads and paranthas. All the dishes are created by master chefs and cooked and packed in one of India’s largest and most sophisticated manufacturing facility. ■

MARCH 2017

41

Cover Story

AAHAR 2017 Special

BEDEKAR Over 100 years old, V P Bedekar & Sons is one of the early entrants in the Indian pickles and spices industry

H

aving started its journey as a small grocery shop in Girgaum, Mumbai, V P Bedekar & Sons has become a synonym of pickles and spices in India, especially Maharashtra. It was founded by V P Bedekar in the year 1910. His son V V Bedekar (Annasaheb Bedekar) joined the business in 1914 at the age of 13. To remain competitive and progressive, he started manufacturing spices in 1917 and pickles in 1921. Soon he attracted a growing and loyal clientele for spices, pickles and papads.

Following the success, to cater to increasing demand, Annasaheb Bedekar started five manufacturing units and formed a private limited company in 1943. During the leadership of his eldest son Trimbak Bedekar, who was at the helm from 1961 till 1993, the company scaled new peaks. Today, brand Bedekar is a household name in Maharashtra, Gujarat, Karnataka, Goa, Madhya Pradesh, Chhattisgarh, and other metros of India. Bedekar products are also available in USA, Canada, Australia, Singapore, UK and other countries. At present Vasant Bedekar, the youngest son of Annasaheb, heads the company along with the fourth generation of Bedekars – Atul and Ajit Bedekar.

Bedekar pickle range includes 12 traditional varieties – mango pickle, lime pickle, mixed pickle, green chilli pickle,

42

FO O D & H O S P I TA L I T Y WO R L D

sweet lime pickle, Vadu mango pickle, mango chilli pickle, mango lime pickle, lime chilli pickle, sweet mango pickle, chunda and bittergourd mango pickle. Whereas, its chutneys are acclaimed in most Indian households; the range offers garlic chutney, groundnut chutney, Karala chutney, sesame chutney, linseed chutney and metkut.

A unique food accompaniment offering of Bedekar is Raslimbu, a spiced fruit sauce.

It can be used as a pickle or a sauce. Its tangy, sweet, sour and hot taste makes Raslimbu a distinct product. Raslimbu is useful with day-to-day meals like Roti or rice. It can also be used on pizzas and pastas.

Other Bedekar products include seasonal spices, pure spice powders, blended spices, instant mixes and Satwik food products.

Bedekar products are sold through a strong distribution network. Maharashtra, which is Bedekar's stronghold, has about 150 distributors. In Mumbai the distribution of Bedekar products is the strongest. It services more than 7000 retail outlets weekly. Bedekar products are registered with almost all modern trade retail ctores such as Food Bazaar, Reliance Fresh, More, D'mart, Haiko, Magnet, Hypercity, etc.

Additionally, Bedekar caters to reputed hotels and restaurants in Mumbai. â–

MARCH 2017

In Focus

SPREADING INDIAN FLAVOUR Club Med launches live Indian cuisine stations at Kani, Bali, Bintan & Malaysian resorts

C

lub Méditerranée, commonly known as Club Med, has announced the launch of live Indian cuisine stations at its buffet restaurants in Kani Maldives, Bali Indonesia, Bintan Indonesia and Cherating Malaysia. The company currently operates 67 Trident rated luxury resorts in 26 countries.

The buffet restaurants will offer a variety of Indian cuisines ranging from curries to vegetarian and non-vegetarian fares like butter and Tandoori chicken, Jeera Pulao, Rajma, etc, all cooked with local ingredients

and Indian spices. Guests can enjoy live demonstration in the open kitchens. Also, in order to provide more authentic experience to guests, the food corners have been designed keeping in mind the tastes of decoration, lights and dishes of the guests. Manoj Upadhyay, country manager – India, ClubMed, said, “Indian cuisine is immensely popular all over the world and the launch of live Indian cuisine station at our resorts is a significant milestone as it will help us in serving our guests with sumptuous buffet meals and develop a special bond with them over delicious Indian cuisine.

FO O D & H O S P I TA L I T Y WO R L D

We hope that our Indian cuisine will be appreciated not only by Indian guests, but also by international guests.” ■

MARCH 2017

43

Marketing Initiative

CELEBRATE THE COLOURS Rang Panchami, the beautiful festival of colours, is like every other Indian festival replete with music, fun and food. Lots and lots of food

T

he variety of Indian offerings during a festival changes from region to region, with each having its own must haves. The beauty of the Indian consumer is that despite these must haves, they are always looking for that variety that is new and refreshing.

As our Taste Tomorrow survey showed, while over 62 per cent of people in India believe that food is going to be more diverse by 2025, up to 65 per cent believed that food will be more innovative in the coming decade. And new and innovative is so easy when you have Puratos at your side.

In this season of colour and festivities, sprucing up a display case is perhaps an easier task when choosing an array of colourful and flavourful Cremfil options to make Danish varieties of different flavours.

The popular options are wide ranging and bound to tickle every palate – from the tangy Orange, Blueberry, Mango, Strawberry, Pineapple, Lemon to the deliciously rich Irish cream, and Caramel. These creamy fillings, while being bake stable, also have an extended life, and come in easy-to-use packages.

These wonderful Cremfil options find great use in a variety of cupcakes made from Satin cake mixes, with creamy centres, gorgeously covered in Carat Coverliq chocolate. The creamy surprise provides a beautiful surprise in the middle, providing that extra piece of pizzazz to make a cupcake from ordinary to simply superb.

The Satin range that comes in both egg

44

and egg-free versions is true to its name, as smooth as Satin. The great mouthfeel with its yummy flavours make it a wonderful cake mix to bake just about anything from the humble pound cake to the delicate mousse cake.

Its great volume and ease of use make making each cake a piece of cake, and it turns out delicious everytime. It ranges from vanilla (Satin Crème Cake, Satin Crème Cake egg Free) to the Satin red (Satin Red Velvet Egg Free), orange (Satin Orange Velvet Egg Free) and masala chai velvet ( Satin Masala Chai Velvet Egg Free).

One such delicious treat is the puff or the

FO O D & H O S P I TA L I T Y WO R L D

Indian Khari. The puff is so versatile that it can form the base for either a sweet or savoury dish. Be it in the form of an imported Baklava, or the Danish, the puff pastry forms that perfect crunchy base and a great munching solution during Holi, when your consumers are looking out to celebrate.

Achieving that perfection is quite a task that is so much easier when using Puratos’ S 500 Puff Improver. This specially designed improver helps to make the puff crisper, crunchier, and with a lot more volume, making it look and feel better in the mouth!

Its improved nutritional profile is just a quiet bonus, one to definitely boast about!

MARCH 2017

Marketing Initiative

The utterly melt in your mouth, utterly French, the Croissant, something different to serve in the Holi festival is something to boast about! Its golden buttery goodness is perhaps where the S500 Puff shines the most.

But when combined with the silky smoothness of Cremfil Classic Vanilla inside and finely covered with the great tasting compound, Carat Coverliq, it becomes that special mouthwatering treat that is hard to beat.

What is that which makes it so special?

Is it the carefully crafted Cremfil Classic Vanilla? The international standards, combined with its superior bake stable nature makes it a sure winner for our customers while its yummy rich vanilla taste is what draws its consumers to it time and again. Or is it the delicious compound perfection that is the Carat Coverliq crafted

FO O D & H O S P I TA L I T Y WO R L D

specially to shine while enrobing and covering? Designed to make a difficult task easy with minimum fuss and wastage. Its shine draws 'oohs' and 'aahs' wherever it is used.

Or could it just be that Puratos’ attention to detail and care for its customers that makes the customised solutions to ease the way to a final product. Whatever it is, it surely stands to reason that Puratos is the name that spells variety, trust and care.

Creating a whole range of exotic and never-tried-before combinations has never been easier. Knowing that products that are produced using Puratos are healthier, with great mouth feel and stay fresh for much longer. Most of all Puratos has a whole range of products that come together to form exciting new dishes that satisfy consumers’ need for that ‘something different’.

The versatility and understanding of

consumer behaviour and giving the right solution to the bakers is what sets Puratos apart.

So it is all about innovation – innovation during festivals – when usually consumption comes from more traditional sources. It is at this time that the sheer variety of Puratos’ options comes real handy in making the display both flavourful and capture the feeling of Holi inside with its gorgeous colours.

After all this is the season to play with colours if not flavours. ■

MARCH 2017

45

Spotlight

MAKING FOOD SAFE More than 125,000 consumers in the US urge top fast food companies to take action in 2017 to prohibit regular use of antibiotics in meat and poultry

46

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

Spotlight

C

onsumer health and food safety groups in the US recently delivered petitions signed by more than 125,000 people to the CEOs of 16 fast food restaurants, calling on them to stop the unnecessary use of antibiotics in their meat and poultry supply. Medical experts agree that the overuse of antibiotics in livestock poses a major public health threat by increasing the spread of dealy drug-resistant bacteria, yet 2015 data from the Food and Drug Administration (FDA) shows that the use of antibiotics in agriculture continues to rise.

All 16 restaurants received an “F” grade for failing to take steps to end the misuse of medical important antibiotics in the Chain Reaction scorecard, an annual report published in September by Center for Food Safety, Consumers Union, Friends of the Earth, NRDC, and Food Animals Concerns Trust. Among the recipients is Burger King, which, despite an announcement in December to make certain changes regarding antibiotics in their chicken supply chain, still lags far behind its competitors like McDonald’s.

While McDonald’s has already removed all medically important antibiotics from its chicken supply chain, Burger King has committed to removing a only limited group of the most valuable ones classified as “critically important” to human medicine, by the end of 2017. While this is a positive step, it still leaves Burger King’s poultry suppliers free to use several medically important drugs including tetracycline.

“The global increase in antibiotic-resistant infections is a public health disaster, and it is essential that our biggest restaurant chains do their part to address this growing problem right away. And considering the number of consumers demanding meat and poultry raised without routine antibiotics, it would be good business for these chains to resolve to get serious about addressing antibiotics in 2017,” said Cameron Harsh, senior manager for Organic and Animal Policy at Center for Food Safety.

In just three months since the companies received an “F”, Center for Food Safety, Consumers Union and US Public Interest Research Group (PIRG) gathered tens of thousands of petition signatures from people demanding that the companies adopt strong policies that prohibit the regular use

FO O D & H O S P I TA L I T Y WO R L D

The global increase in antibiotic-resistant infections is a public health disaster, and it is essential that our biggest restaurant chains do their part to address this growing problem right away

of antibiotics in their meat and poultry. The petition effort is the latest in a series of recent campaigns intended to pressure companies like KFC, Olive Garden, Chili’s, and Starbucks to help protect public health and animal welfare by committing to meat and poultry raised without routine antibiotics. The performance of these companies contrasts sharply with nine of the largest chains, including McDonald’s, Wendy’s, Chipotle and Panera who got passing grades.

“KFC and the other restaurants that received failing grades are making our antibiotics crisis worse. Antibiotics should only be used to treat disease, not wasted on healthy animals or to compensate for filthy conditions on factory farms. It’s time for restaurants to help protect public health by demanding that their suppliers end the irresponsible use of these important medications,” said Jean Halloran, director of Food Policy Initiatives at Consumers Union, the policy and mobilisation division of Consumer Reports.

Jack in the Box, another chain that received an “F” grade in the September report, announced an antibiotics policy in December that now prohibits the use in poultry of all antibiotics important to human health for growth promotion purposes, and aims to eliminate their use for disease prevention by 2020. While Jack’s new policy is an important step forward, aspects of the policy still raise significant concerns among advocacy groups, who say that the company may continue to sanction regular use by allowing antibiotics to be used in situations with “a heightened risk of disease”, without clarifying what those situations are.

“When consumers eat a chicken sandwich, they shouldn’t have to worry that

doing so is potentially undermining antibiotics. They should just enjoy the sandwich. More major chains like KFC need to act on antibiotics. We simply cannot afford to lose the foundations of modern medicine,” said Matthew Wellington, field director of the Antibiotics Program for US PIRG. Consumer advocacy and food safety groups say that in the absence of mandatory government regulations on agricultural uses of antibiotics in the U.S., restaurants should demonstrate their commitment to public health by ending the misuse of antibiotics in their meat and poultry supply chains.

Most meat served by America’s chain restaurants comes from animals raised in factory farms. The animals are often fed antibiotics daily in order to prevent diseases that occur in crowded, unsanitary living conditions, and to promote faster growth.

According to the Centers for Disease Control and Prevention, regularly dosing animals with antibiotics contributes to rising cases of infections in humans that are resistant to important medicines. The spread of resistant pathogens means that infections are harder to treat, require longer hospitalizations, and pose greater risk of death. World Health Organisation (WHO) reports that “antibiotic resistance is one of the biggest threats to global health, food security, and development today.”

Leading medical experts warn that we must stop overuse of antibiotics in human medicine and animal agriculture, or else the life-saving drugs we rely on to treat common infections and which make many medical procedures possible could stop working. Some 80 per cent of all antibiotics sold in the US are used on animals, not sick people. ■

MARCH 2017

47

Spotlight

A NEW

FOOD WEEK

In May 4-11 this year, Milan will come alive with flavours, experiences and ideas

T

hanks to the inspiration provided

by TUTTOFOOD - and with support from the Lombardy Region, the City of Milan and Confcommercio - now food and wine will also have its own dedicated week.

There are to be dozens of events over the eight days, from the streets to the most prestigious locations, and ranging from cooking demonstrations to lifestyle events to laboratories, all the way to cultural seminars and charity initiatives.

The famous Three Fs – Fashion, Furniture and Food – have notoriously been

48

The famous Three Fs – Fashion, Furniture and Food – have notoriously been the flagship products of ‘Made in Italy’ throughout the world

FO O D & H O S P I TA L I T Y WO R L D

the flagship products of ‘Made in Italy’ throughout the world. And all three see Milan as being the hub most open to innovation and experimentation. While the city already celebrates the first two industries with its fashion and design weeks, the third area of excellence – food and wine – has been missing its time in the spotlight throughout the season, with an event able to condense a series of one-of-a-kind appointments into just a few days.

TUTTOFOOD, the leading food & beverage show in Italy and among the top three events of its kind in Europe, has

MARCH 2017

Spotlight decided to fill this gap. As part of its 2017 edition, TUTTOFOOD will take its knowhow outside the exhibition centre gates in order to promote a large celebration of healthy eating from May 4 - 11. This event is to involve the entire city, with which it has had an ever greater exchange of ideas thanks to the legacy of the spirit of EXPO, which was focused on themes of nutrition.

“At a time in which food themes seem to almost have been overdone, often linked to events of all kinds in an inconsistent manner, and with results that don’t always deliver TUTTOFOOD has chosen to share its wealth of contacts unique in Italy and to spark a movement that involves all of the key players to offer Milan the ‘Food Week’ that it has been missing and that lives up to its reputation. By combining our expertise with that of the industry associations – and with the support of various institutions – we are planning for an unforgettable experience that, for a week, will draw citizens and visitors into a whirlwind of flavours, aromas, ideas and true substance,” says Corrado Peraboni, CEO, Fiera Milano.

Details are still being decided upon, but the initial information to come out suggests that - thanks as well to the collaboration with the Lombardy Region, City of Milan and Confcommercio – a series of mouthwatering events for aficionados of all areas of the theme, are to be brought together under TUTTOFOOD’s direction.

The evening events to take place as part of TUTTOFOOD Nights in the most characteristic squares in Milan will also be part of this brand new Food Week. While the very Milanese ritual of aperitivo (in Italian) is famous throughout the world, the ones held in the most spectacular five-star luxury hotels are to be especially trendy.

The organisers have signed a partnership with JRE EUROPA, the international association of Jeunes Restaurateurs, which includes young and talented chefs from 16 countries. It is today acknowledged as one of the most prestigious culinary associations. 20 chefs from 12 European countries will be the protagonists of many events, they will cook live and serve their extraordinary Italian and international dishes to the public.

And in order to take place at the same time as Food Week, the Taste of Milano will bring forward its event, usually held in

50

These initiatives will range from street food to bread making classes, from the pairing of food with the most refined mise en place styles, all the way to initiatives focused on charity and nutritional education

mid-May. This flagship event for the most refined palates is dedicated to high-end cuisine where starred chefs and new talents are to be featured with their most innovative creations. Exciting cooking demonstrations featuring both, Italian and international cuisine, will be held along with cultural studies.

What’s more – in collaboration with various associations that are part of Confcommercio and FederBio – there are to be many events dedicated to organic foods, in-depth information on food-andwine tourism and many initiatives that will enliven the streets and bars of the city.

These initiatives will range from street food to bread making classes, from the pairing of food with the most refined mise en place styles, all the way to initiatives focused on charity and nutritional education.

For the first time, TUTTOFOOD will

FO O D & H O S P I TA L I T Y WO R L D

‘take to the streets’ to share its expertise, which is normally reserved for the professionals at the show, with the general public. This event is shaping up to be a mustattend for experts as well as for foodies.

During the Week & Food the ethical code written by FIPE (Italian Federation of Bars, Catering, Casinos and Entertainment) and entitled ‘The virtues of hospitality’ will be presented.

Its crucial concepts: the doggy and wine bag for every restaurant, a ‘viral’ circuit with the possible stages of a virtuous path; the distribution of a small book of recipes to reuse the left-overs with a special packaging.

In partnership with FIPE, the values of Expo 2015 ‘Food culture’ are being reinforced.

The goal is to spread the sustainable catering, the correct use of food and the management of food waste. The promotion of the doggy bag and wine bag is very important to reuse food. ■

MARCH 2017

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 Craig Smith, President and MD - Asia Pacific, Marriott International David Scowsill, President and CEO, World Travel and Tourism Council Deep Kalra, Chairman and Group CEO, MakeMyTrip 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 Peter Fulton, Group President - EAME and SW Asia, Hyatt Hotels Corporation 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

CO-HOST

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 4

th

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 and Chief Critic, EazyDiner CO-HOST

PATRONS

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

HOSTED BY

Spotlight

DESTINATION

ON A PLATTER In effort to strengthen its bond with India, Indonesia is promoting its culture and culinary offerings in India

BY MOHIT RATHOD

L

ooking beyond activities that are purely trade and business oriented, Indonesia is focusing on ancillary activities such as highlighting culinary and cultural facets of the destination. The Indonesian Consulate General in Mumbai has been active in promoting Indonesian food and culture, thereby popularising the destination in the India market.

Speaking exclusively to Food & Hospitality World, Saut Siringoringo, consul general, Indonesian Consulate General, says, "Culinary and cultural

52

promotion is important to engage with people. We must not always think of trade and economy. We organise various culinary activities round the year. I also invite our partners from the travel and tourism industry and other guests to my residence and provide them an Indonesian culinary and cultural experience. We organise food festivals in many hotels, wherein we invite chefs from Indonesia to showcase Indonesian cuisine here. On the cultural front, we have students from Bali, who showcase Indonesian dance at our various events in India."

FO O D & H O S P I TA L I T Y WO R L D

In November last year, the Consulate General of Indonesia had organised its annual trade show, Expo Indonesia, which featured numerous food and beverage companies from Indonesia, looking at penetrating into the India market.

Commenting on the event, Siringoringo adds, "Our priority was to highlight Indonesian products, by inviting over 30 companies from Indonesia. Our consulate had made arrangements for Indonesian food and snacks at the exhibition, which was appreciated by the participants and visitors.

It is important that Indonesian food

MARCH 2017

Spotlight

companies come to India and collaborate with their Indian counterparts for joint promotion. We have set up eight-nine Indonesian companies in India, most of which are food companies, so a lot of interest is there." Soon this year, the consulate will organise the Indonesia Festival in four-five cities across India. The first event will be held in Hyderabad. The festival will showcase Indonesian culture and cuisine.

India and Indonesia share many similarities in terms of culture, tradition and food influences. Indian cuisine has been savoured and appreciated widespread in

FO O D & H O S P I TA L I T Y WO R L D

Indonesia. With a large number of Indianorigin population residing in the country, Indonesia also houses many Indian restaurants. However, Siringoringo points out that Indonesian cuisine lacks awareness in India.

"I have been eating Indian food in my country since childhood. For instance, there is a very famous India-inspired dish in Indonesia – Roti Canai. The people who created the dish were from Chennai, residing in Indonesia. Culinary promotions between the two countries will play a crucial role in tourism development. What is

lacking at the moment is that, considering the popularity of Indian food in Indonesia, Indonesian culinary promotion in India is less. There are a lot of Indian restaurants in Indonesia, but we should now focus on setting up more Indonesian restaurants here. We have even received a lot of requests, but it is not easy. Firstly we need to create an awareness about Indonesian cuisine in the India market. We also have one Indonesian restaurant in Chennai, which was earlier planned to open in Lonavala. The top priority is to set up more such restaurants across India," he shares. â–

MARCH 2017

53

Food Retail

GROWTH IN GROCERY ASIA'S GROCERY MARKET POISED TO ACCELERATE

A

sia will continue to be the biggest engine of growth in the grocery market and its sales will exceed that of Europe and North America combined within five years, according to new forecasts from research organisation IGD. Global growth will be driven by a combination of inflation, population and rising incomes.

Highlights from IGD’s latest global grocery forecasts to 2021 include: ● Asia’s grocery market is set to increase

by US$ 1,016bn, an annual compound growth rate of 6.2 per cent ● China will extend its lead over the USA as the world’s biggest grocery market with India in third place closing the gap ● The fastest growth rate will be in Africa and the Middle East, albeit from a relatively small base ● Europe and North America will enjoy a similar annual compound growth rate of 3.4 per cent and 3.6 per cent respectively.

Joanne Denney-Finch, IGD chief executive, says, “Although there are several risks to the global economy and a danger of new barriers to trade in particular, we are optimistic that these can be surmounted. We expect all regions to grow their grocery markets over the next five years presenting big opportunities globally for manufacturers and retailers.”

On Asia, Denney-Finch forecasts, “Asia’s grocery market will continue to prosper with China remaining

54

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

Food Retail comfortably in first place and three other Asian countries within the top 10.

Millions more people across Asia will become middle class and many more consumer goods companies will view this region as the key to their growth strategy.�

On the MINT countries, she opines, “Provided there is reasonable political stability, we expect the recent, fast-paced growth of the MINT countries (Mexico, Indonesia, Nigeria and Turkey) to keep attracting high levels of investment from retailers and manufacturers alike.

Nigeria continues to impress as the fastest growing of all large-scale grocery markets in the world.�

IGD is a food and grocery research and training charity. IGD defines the grocery retail market as all food, drink and nonfood products (e.g. health & beauty, pet care, clothing, DIY) sold through all retail outlets selling predominantly food in a given country. This definition includes modern retail formats, such as supermarkets and hypermarkets, and traditional retail formats such as open air markets and traditional food stores such as bakers.

With food-to-go taking a bigger bite of grocery markets around the world, Gavin Rothwell, senior retail insight manager at research organisation IGD, identifies the top five trends he believes will shape this sector in the future.

1. THE RISE AND RISE OF HEALTH AND WELLNESS Shoppers are increasingly aware of health and wellness, and food-to-go operators are expanding the variety of flavours and products available to meet this demand. Foods that support active lifestyles and tick the box for dietary needs are performing well, while wearable technology and apps are helping shoppers to better understand the nutritional and calorific value of what they consume.

UK food-to-go shoppers are especially interested in products that suit particular diets, with 34 per cent looking for a larger range of vegetarian products, 25 per cent more dairy-free products and 23 per cent seeking more vegan or gluten-free options.

FO O D & H O S P I TA L I T Y WO R L D

%

+

% %2@

% A$2

AA

#

,-

% %$$

% 1%%

1)

1

2A$

)B)

B%

2

3

21%

22)

$C

A

D E

#B)

2#)

CA

)

F

#))

12C

A2

C

#$%

1$A

@C

@

#)$

#@C

#$

B

5

#2C

#@$

#)

%$ , G

#2B

#C1

%@

%% /

%@B

#A1

)$

%# .

%AB

##B

C)

%1

%##

#$B

%% 1

%2

%B$

#$B

%@

%A

%$%

%C1

%% 1

%) ;

B)

%A$

B1

%C - G

%$@

%11

21

%@ -

%%@

%1#

#1

%B ;

@@

%#B

@$

#$ D

)1

%%%

%% B

2. TARGETING NEW LOCATIONS Many food-to-go specialists are now expanding to reach new types of shopper.

For example, both Tossed and Pret are now present in motorway services, while Subway and Greggs are expanding across petrol forecourts, to target the on-the-go shopper.

Other operators, such as Leon and Tortilla, are also opening stores outside London for the first time, to meet growing appetite for food-to-go outside the capital.

3. AN INCREASED FOCUS ON ‘ALTERNATIVE MISSIONS’ By ‘alternative missions’, IGD means food-to-go occasions beyond the classic

options of coffee or lunch. Although many retailers and specialists are focusing their efforts on breakfast, this is a relatively small market and spend per trip can be quite modest. IGD therefore expects to see a broader focus on alternative missions at different times of day – some of this might be for evening meals, but there may also be opportunities at other times of day, for example a post-work snack or post-gym energy boost. Snacking provides a great opportunity for food-to-go operators.

Almost half (45 per cent) of UK adults have bought a snack on-the-go in the last month, so the size of the prize is huge.

MARCH 2017

55

Food Retail

4. FURTHER INTEGRATION OF TECHNOLOGY Almost all shoppers (92 per cent) think speed and efficiency of service is an important driver of deciding where to shop for food and drink, so IGD expect technology to play an even bigger role in food-to-go in the future.

Outlets such as San Francisco's Eatsa and London's Inamo have completely transferred customers' entire ordering experience to in-store tablets, and last year Starbucks introduced a remote ordering app – a technology also expected to really grow in popularity. US salad specialist Sweetgreen is going one step further, converting most of its stores to be cashless.

5. MORE FUSION BETWEEN RETAIL AND FOOD-TO-GO CONCEPTS Grocery retailers across the world are looking at how they can better cater for

56

San Francisco's Eatsa and London's Inamo have completely transferred customers' entire ordering experience to in-store tablets, Last year Starbucks introduced a remote ordering app – a technology also expected to really grow in popularity. US salad specialist Sweetgreen is converting most of its stores to be cashless the food-to-go opportunity. For the likes of Whole Foods Market and Wegmans in the US, it's already a core part of their offer.

However, other super and hypermarket retailers, such as Carrefour with its Bon App shop-in-shop format, are also focusing more on this area.

For smaller retail formats, Irish retailers are setting a great example in

FO O D & H O S P I TA L I T Y WO R L D

this field. For example, Musgrave's Centra has been extremely progressive in how it delivers a compelling food-to-go offer, a convenience store and an enticing eat-in area in one single space. IGD expects more of this to follow in 2017 and beyond, as more retailers look to capture a share of the growing food-to-go opportunity. ■

MARCH 2017

Food Retail

INDIA’S FOOD STORY The country's food sector is poised to see exponential growth backed by government support and foreign investments

T

he Indian food industry is poised for huge growth, increasing its contribution to world food trade every year. In India, the food sector has emerged as a high-growth and high-profit sector due to its immense potential for value addition, particularly within the food processing industry.

The food industry, which is currently valued at US$ 39.71 billion is expected to grow at a Compounded Annual Growth Rate (CAGR) of 11 per cent to US$ 65.4 billion by 2018. Food and grocery account for around 31 per cent of India’s consumption basket.

Accounting for about 32 per cent of the country’s total food market, the Government of India has been instrumental in the growth and development of the food processing industry.

The government through the Ministry of Food Processing Industries (MoFPI) is making all efforts to encourage investments in the business. It has approved proposals for joint ventures (JV), foreign collaborations, industrial licenses and 100 per cent export oriented units.

MARKETSIZE The Indian food and grocery market is the world’s sixth largest, with retail contributing 70 per cent of the sales. Food has also been one of the largest segments in India's retail sector, which was valued at US$ 490 billion in 2013.

The Indian food retail market is expected to reach `61 lakh crore (US$ 894.98 billion) by 2020. The Indian food processing industry accounts for 32 per cent of the country’s total food market, one of the largest industries in India and is ranked fifth in terms of production, consumption, export and expected growth. It contributes around 14 per cent of manufacturing Gross Domestic Product (GDP), 13 per cent of India’s exports and six per cent of total industrial investment.

FO O D & H O S P I TA L I T Y WO R L D

Indian food service industry is expected to reach US$ 78 billion by 2018. The Indian gourmet food market is currently valued at US$ 1.3 billion and is growing at a CAGR of 20 per cent. India's organic food market is expected to increase by three times by 2020.

The online food ordering business in India is in its nascent stage, but witnessing exponential growth. The organised food business in India is worth US$ 48 billion, of which food delivery is valued at US$ 15 billion.

With online food delivery players like FoodPanda, Zomato, TinyOwl and Swiggy building scale through partnerships, the organised food business has a huge potential and a promising future.

INVESTMENTS According to the data provided by the Department of Industrial Policies and Promotion (DIPP), the food processing sector

in India has received around US$ 6.82 billion worth of Foreign Direct Investment (FDI) during the period April 2000-March 2016. The Confederation of Indian Industry (CII) estimates that the food processing sectors have the potential to attract as much as US$ 33 billion of investment over the next 10 years and also generate employment of nine million person-days.

Tomasz Lukaszuk, the Ambassador of the Republic of Poland had also highlighted the keen interest shown by Polish companies looking for opportunities in India to expand collaboration and invest in food processing.

Some of the major investments in this sector in the recent past are: ● Di Bella, the Australia-based coffee chain, plans to invest `67 crore (US$ 10 million) for setting up around 20 new outlets in Mumbai, besides entering Delhi and Bengaluru by 2017.

MARCH 2017

57

Food Retail The Indian food and grocery market is the world’s sixth largest, with retail contributing 70 per cent of the sales. The Indian food retail market is expected to reach `61 lakh crore (US$ 894.98 blln) by 2020

●

●

●

●

●

●

58

KKR & Co LP, the US-based private equity firm, plans to invest about `520 crore (US$ 77.38 million) in dairy company Kwality, which will be used to strengthen its milk procurement infrastructure and increase processing capacity.

Henry Ford Health Systems (HFHS), a USbased health and wellness group, plans to enter India by signing a franchise partnership with Chandigarh-based hospitality and food services firm, KWalls Hospitality, and set up 'Culinary Wellness' branded stores across the country.

Mondelez International, the US-based confectionery, food, and beverage major, inaugurated its new manufacturing plant in Andhra Pradesh set up for `1,265 crore (US$ 190 million), with an annual production capacity of 250,000 tonnes.

PureCircle, a Malaysia-based natural sweetener producer, plans to invest around `1,300 crore (US$ 200 million) in India to set up a manufacturing plant and make the country its regional production and export hub in the next five years.

Swiggy, a food delivery start-up owned by Bundl Technologies, has raised `230.34 crore (US$ 33.80 million) in a Series C funding round, with its existing investors SAIF Partners, Accel Partners, Norwest Venture Partners and Apoletto Asia contributing 79 per cent of the new funds raised.

Gujarat Cooperative Milk Marketing Federation (GCMMF), popularly known as

●

●

●

●

'Amul', plans to invest `5,000 crore (US$ 733.6 million) to establish 10 new processing plants as well as expand the current capacity to touch 32 million litres per day capacity by 2020.

American doughnut chain Dunkin' Donuts has tied up with local online grocery delivery platform Grofers for home-delivery of its packaged and freshly made products.

Private equity firm, India Value Fund Advisors (IVFA) plans to invest around US$ 100-150 million in the food business in India over the next two years.

Zomato, a restaurant search and discovery platform, has raised US$ 60 million from Singapore government-owned investment company, Temasek, along with existing investor, Vy Capital, in order to explore new business verticals.

ITC plans to invest `800 crore (US$ 117.4 million) to set up a world-class food processing facility in Medak, a district located in Telangana. The company has also formulated plans to enter the dairy market.

GOVERNMENTINITIATIVES In order to promote food processing industries, increase level of processing and exploit the potential of domestic and international market for processed food products, Vision Document-2015 was prepared by the MoFPI. The Government of India has also relaxed FDI norms for the sector, allowing up to 100 per cent FDI in food product e-commerce through automatic

FO O D & H O S P I TA L I T Y WO R L D

route.

Some of the major initiatives taken by the Government of India to improve the food processing sector in India are as follows: ● The Government of India allocated `1,500 crore (US$ 225.7 million) and announced various measures under the Merchandise Exports from India Scheme (MEIS), including setting up of agencies for aquaculture and fisheries in coastal states and export incentives for marine products. ● Union Budget 2016-17 has proposed 100 per cent FDI through FIPB (Foreign Investment Promotion Board) route in marketing of food products produced and manufactured in India. ● All of the ration cards in India have been digitised and 42 per cent of the digitised ration cards are now linked to Unique Identification (UID) or Aadhaar cards. ● Government of India plans to allow two Indian dairy companies, Parag Milk Foods and Schreiber Dynamix Dairies, to export milk products to Russia for six months, after these companies got approval for their products by Russian inspection authorities. ● Harsimrat Kaur Badal, Union Minister for Food Processing Industries, Government of India inaugurated the first of its kind `136 crore (US$ 20 million) mega international food park at Dabwala Kalan, Punjab. She has also expressed confidence that the decision to allow 100 per cent FDI in multibrand retail with 100 per cent local sourcing condition, will act as a catalyst for the food

MARCH 2017

Food Retail ●

processing sector, thereby controlling inflation, uplifting the condition of farmers, and creating more jobs in the country.

The Food Safety and Standards Authority of India (FSSAI) has issued new rules for importing products, to address concerns over the entry of sub-standard items and simplify the process by setting shelf-life norms and relaxing labelling guidelines.

SKILLDEVELOPMENT MoFPI announced a scheme for Human Resource Development (HRD) in the food processing sector. The HRD scheme is being implemented through state governments under the National Mission on Food Processing.

The scheme has the following four components: ● Creation of infrastructure facilities for

FO O D & H O S P I TA L I T Y WO R L D

degree/diploma courses in food processing sector ● Entrepreneurship Development Programme (EDP) ● Food Processing Training Centres (FPTC) ● Training at recognised institutions at State/National level.

The MoFPI has taken some new initiatives to develop the food processing sector which will also help to enhance the incomes of farmers and export of agro and processed foods among others.

Spices Board, set up by the Ministry of Commerce to develop and promote Indian spices worldwide, aims spice exports of US$ 3 billion by 2017.

The Government of India has approved the setting up of five numbers of Mega Food Parks in the states of Bihar, Maharashtra, Himachal Pradesh and Chhattisgarh. The government

plans to set up 42 such mega food parks across the country in the next three to four years.

ROAD AHEAD Going forward, the adoption of food safety and quality assurance mechanisms such as Total Quality Management (TQM) including ISO 9000, ISO 22000, Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP) by the food processing industry offers several benefits. It would enable adherence to stringent quality and hygiene norms and thereby protect consumer health, prepare the industry to face global competition, enhance product acceptance by overseas buyers and keep the industry technologically abreast of international best practices. ■ Source: www.ibef.org

MARCH 2017

59

Chef’s Platter

SPICE ITUP LOGAN! The 14 year-old Masterchef Junior US 2014 winner, Logan Guleff, got a good taste of Indian spices during his first visit to the country.

Talking to Food & Hospitality World, he shares his experience and his journey post his Masterchef win

BY SALONI BHATIA

60

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

Chef’s Platter

A

young American boy with a deep passion for the art of culinary, Logan Guleff was invited as a special guest for the Young Chef Olympiad 2017 held in Kolkata recently. He was picked as the competition’s mascot to motivate the contestants and guide them through the challenges. Guleff who had only heard about the varieties in Indian cuisine, was intrigued with the Spice Nation. Sharing his perceptions, he comments, “I only knew about the spices that are added to the Indian dishes. The Indian dishes prepared in US are bland and not very spicy compared to the traditional Indian cuisine I have had here. The cuisine is rich in flavours due to the variety of spices and I wish someone could teach me how to cook Indian dishes.”

Guleff who has been cooking since the age of nine, won the Masterchef Junior title in 2014 out of 20,000 applicants. Since then the young chef has gone to several charity dinners, countless food demos, initiatives for Uncle Ben’s Canada and was selected as the only kid to certify as a barbeque judge for the World Championship. His cooking skills have also garnered compliments from renowned world chef Gordon Ramsay. When asked where he gets the inspiration to cook he says, “I have always seen Gordon Ramsay as an inspiration for work. His style and work is motivating and I was happy to have him as a mentor during Masterchef.”

When asked on how he manages to be a young icon for chefs, he remarks, “It is challenging work but my journey has inspired young food lovers. I have seen many young chefs look at the field of culinary art as a profession now. It is great to see young people follow their passion with a deep commitment to work hard for it.”

Guleff’s family doesn’t share his love of food art but have supported him through his journey. His mother accompanies him on his international trips. Giving advice to aspiring young chefs, he states, “I think all young chefs need to focus on their skills and creativity. It is best to represent a thought through the skill and make an idea come to life.”

As a young boy who has achieved success at such an early stage, he remarks

FO O D & H O S P I TA L I T Y WO R L D

The Indian dishes prepared in US are bland and not very spicy compared to the traditional Indian cuisine I have had here. The cuisine is rich in flavours due to the variety of spices and I wish someone could teach me how to cook Indian dishes

that there have been several challenges. He finds it difficult to manage studies and be part of his culinary journey at the same time but is happy to be able to balance both. Recalling his journey post the Masterchef win, he says, “It has been incredible from the start till winning the Masterchef Junior title. I enjoy travelling to new countries as I get to experience the flavour of regional food along with a new culture.”

Talking about his future plans, he adds,

“I will be launching a graphic cookbook adventure which will include two recipes. It will be more of a guidebook on how to cook those simple recipes. It is an interesting format which has never been tried before and I hope that the audience enjoys it.”

Commenting on his plans to open a restaurant someday, he remarks, “The idea is far off in the future and I don’t wish to focus on it now. However, I like the idea of a food truck and may look at opening a few of my own.” ■

MARCH 2017

61

Chef’s Platter

THE RECIPE FOR CHANGE

Chefs Roca Brothers team up with Shakira and other celebrity advocates at the World Economic Forum

62

O

n their first anniversary as UNDP Goodwill Ambassadors, the acclaimed Masterchefs Joan, Josep and Jordi Roca, known as the Roca Brothers, presented a new chocolate creation to raise awareness of food waste and hunger during a gala dinner at the World Economic Forum 2017, in Davos.

Chefs, celebrities, UN representatives and business leaders gathered at the 'Global Goals Dinner for a Healthy Not Hungry, Inclusive World'. Singer Shakira, fourtime Olympic gold medalist Mike Johnson, film director and SDG advocate Richard Curtis and refugee Olympian Yusra Mardini also participated in the dinner.

FO O D & H O S P I TA L I T Y WO R L D

A SUSTAINABLE RECIPE FOR CHANGE Food security and good nutrition remain a key challenge for many countries in SubSaharan Africa. At the same time rampant food loss occurs. In Nigeria, out of the 1.5 million tons of tomatoes harvested each year, up to 75 per cent are lost. “With our team, together with the SDG Fund and its partners from government, private sector, farmers and UN Agencies, we are contributing to Food Africa, a project to reduce post-harvest losses and create youth employment in Kaduna, in the North of the country. “Preserving tomatoes is our first goal”.

Inspired by their collaboration with the Sustainable Development Goals Fund in

MARCH 2017

Chef’s Platter Kaduna, Nigeria, the Rocas created a sustainable recipe for the event, calling it Bombón Kaduna. “Bombón Kaduna makes use of tomato and pepper, two key ingredients used generously and ubiquitously in local cuisine in Nigeria where we will be working to help local communities over the next three years. We are exploring food preservation techniques, such as the dried tomatoes used in this chocolate that can reduce food waste and create new market opportunities for young farmers”. The Rocas also make use of fair trade chocolate “which comes from an environmental project we support with cocoa farmers in Piura, Peru, where as in many developing countries, agriculture represents the most important source of livelihoods,” explained Joan Roca.

It is fitting to talk of hunger and undernutrition in Davos, coinciding with the 2017 global meeting of the World Economic Forum, where world leaders are discussing responsive and responsible leadership. According to Paloma Durán, SDG Fund director, “Poverty, inefficient food production systems, climate change and conflict are the principal cause of hunger. We see all this affecting Kaduna, North Nigeria, where the Roca Brothers are generously contributing their expertise and knowledge to develop more sustainable food preservation techniques that can generate new jobs”. This is an example, of how sustainable food and agriculture can reduce waste, create jobs, preserve culinary traditions and open new market opportunities, all key to achieving the SDGs.

Bombón Kaduna makes use of tomato and pepper, two key ingredients used generously and ubiquitously in local cuisine in Nigeria where we will be working to help local communities over the next three years. We are exploring food preservation techniques that can reduce food waste and create new market opportunities

ONE YEAR OF SUSTAINABLE DEVELOPMENT GOALS Zero hunger is the sustainable development goal number 2 out of 17 global goals agreed as a global roadmap for sustainable development from 2016 to 2030. In order to advocate for more sustainability in the food industry, the three brothers from Girona, Spain, whose restaurant has been twice named best in the world, were appointed by the UN as Goodwill Ambassadors in January 2016.

This is the first time three brothers and chefs have taken up this role for the UN. During the last twelve months, in this

FO O D & H O S P I TA L I T Y WO R L D

capacity, the brothers have used their scarce spare time to deepen their social and environmental commitment.

“At the appointment by the UN last year, Joan, Josep and Jordi were very straightforward with us at the SDG Fund.

They wanted to advocate for the fight against hunger, but they wanted first and foremost to work on the ground with local communities to learn with them and from them. The project in Kaduna is the first example of this. Beyond photo opportunities, they were looking for real opportunities for change,” affirmed Durán.

In addition to “Food Africa”, the brothers are exploring similar initiatives in other areas of Latin America and Asia.

The Rocas have also participated in several dialogues and discussions organised by the UN on how food can be produced and consumed more sustainably and together with the SDG Fund they started an online campaign on sustainable cooking - #recipe4change. In the words of the brothers, “the food industry should not be a threat to sustainability, but a source of sustainable development.” ■

MARCH 2017

63

High Spirits

BREWERIES IN BAVARIA

64

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

High Spirits There are more than 700 breweries in the the state whose biggest festival is based around beer (the Oktoberfest). Bavaria is also the original home of the German beer Purity Law, the Reinheitsgebot, which stipulates that only water, barley and hops may be used in beer production. Here are the top five brewery tours in Bavaria MONASTERY BREWERYANDECHS Located atop the “Holy Mountain”, near the eastern bank of Lake Ammer, Andechs Monastery is the oldest pilgrimage site in Bavaria and since 1850, an asset of the Benedictine monastery, St. Boniface. The monastery’s largest business enterprise is the Andechs monastery brewery. The brewery’s infrastructure at the Holy Mountain not aligned to profit maximisation, but to preserving the monastic identity. The monastery beers brewed in Andechs therefore represent the successful marriage of Benedictine brewing tradition and ultra-modern brewing technology. Experience the Andechs monastery brewery in all of its facets during a tour of the brewery´s heart.

THE ZUM KUCHLBAUER BREWERY Kuchlbauer in Abensberg specialises in brewing wheat beer and presents the world of beer in an out-of-the ordinary way in a unique blend of beer and art. A tour of Kuchlbauer’s World of Beer enables you to learn more about the centuries of history and brewing tradition of the wheat beer specialist. In addition, art plays a big role at Kuchlbauer Brewery, since the famous artist Hundertwasser designed its landmark - the Kuchlbauer tower. The guided tour lets you experience the craft of brewing and find out more about this Bavarian site that is famous for beer-making. Beer tasting with a pretzel

FO O D & H O S P I TA L I T Y WO R L D

in the beer garden rounds out the visit.

THE AYINGER BREWERY On the Ayinger Beer Experience and a guided tour of the family-run brewery of specialty beers, you can learn many fascinating facts about the culture and enjoyment of beer in Bavaria – from the raw materials used, the various steps in the brewing process to the tasty final product.

See how the famous, award-winning Ayinger beers are crafted from barley, hops and water in one of the most technically advanced breweries in Europe. Experienced tour guides show and explain the ongoing operations and provide you with many interesting insights into Bavaria’s “staple food” in general and Ayinger’s beers in particular.

ERDINGER WEISSBRÄU Wheat beer fans associate ultimate pleasure with a freshly tapped ERDINGER wheat beer – and a slice of Bavarian joie de vivre. A tour of the private brewery shows you how ERDINGER’s specialties are brewed. It takes you from the heart of the brewery, the brewhouse, to the fermentation cellar and the filling plant. Tour guides offer fascinating insights into wheat beer and the craft of brewing. The tour ends with a visit to the spectacular high-bay warehouse. The traditional and very time-consuming method of bottle conditioning gives ERDINGER wheat beer its typical zest and its finishing touch – a difference you can taste.

AIRBRÄU – MUNICH AIRPORT Airbräu located directly at the Munich Airport Centre is the only airport brewery in the world crafting its beers in compliance with the exacting standards of the Purity Decree of 1516. Airbräu uses only hops from the renowned Hallertau region and the finest Hofbräuhaus brewer's yeasts. Use your stop at Munich Airport for a guided brewery tour by the brewmaster Rene Jacobson, who will reveal the mystery of beer brewing. From the copper kettles to the cool store rooms, you´ll learn first-hand how a modern brewery turns just four ingredients into a refreshing beer. ■

MARCH 2017

65

High Spirits

In a research paper, countries such as India, China and South Korea are regarded as export potential types of countries for fruit wines

THE GLOBAL FRUITWINE MARKET F

ruit wine is prepared from the juice of a ripe fruit and fermented naturally with yeast. The alcohol formation in the fruit wine is through natural fermentation of the fruits and its content primarily varies in between five per cent to 15 per cent. In order to increase alcohol content, yeasts requires sugar for generation of alcohol. The process called chaptalization is an alcohol enrichment process by addition of sugar in the fruit wine. The typical difference between grape wine and other fruit wines is that in production of the latter,

66

chaptalisation along with some special enzymes are added to enhance its aroma quality. The grape wines are very common and has robust market across the globe due to the fact that grapes have sufficient content of sugar which results in 10-14 per cent alcohol and are more stable. Yet, fruit wine has gained popularity in the recent years with high level of acceptance in the market. This acceptance is gained due to the sustainability of fruit wines and consumer’s attraction towards trying new and innovative wines. Mostly fruit wines are matched perfect with spicy food cuisines

FO O D & H O S P I TA L I T Y WO R L D

such as Indian cuisines whereas grape wines such as red wine matches better with western cuisines. The purity of fruit wines depend on the use of wholly fresh fruits and without addition of flavours and dilution.

DRIVERS AND RESTRAINTS Grape wine is far more famous when compared to fruit wines, but every grape vineyard requires specific cultivable land and atmosphere. Wine producers are becoming more flexible and adopting the current changing world. The shift from grape wine towards fruit wines is prevalent

MARCH 2017

High Spirits

and being driven by the changing consumer preferences perception towards drinks.

Consumers who want to experiment with different varieties are propelling the global fruit wine market. Besides, some of the perception towards consuming fruit wines such as refreshing taste, fits well with any type of cuisine, a quite royal and style brand, healthy, etc drives the global fruit wine market. Also, the inventory required in fruit wine production is less which further fuels the global fruit wine market.

However, the technical challenges such as acid stability, adjustments in sugar quantities for fruit wine manufacturers might restraint the global fruit wine market.

Some of the challenges mostly faced by wine manufacturers includes, production of quality fruits, fermentation is a critical process, pH tests, etc.

Consumers who want to experiment with different varieties are propelling the global fruit wine market. The inventory required in fruit wine production is less which further fuels the global fruit wine market

SEGMENTATION On the basis of fruit type, fruit wine market is segmented into: ● Grape (Riesling, Chardonnay, Pinot Gris and Sauvignon Blanc) ● Strawberry

FO O D & H O S P I TA L I T Y WO R L D

● ● ● ● ●

Apple Pear Pineapple Cherry Others.

On the basis of wine grade, fruit wine market is segmented into:● Distilled ● Semi-distilled ● Fermented.

REGION WISE OUTLOOK The global fruit wine market is divided into seven regions, namely North America, Latin America, Asia Pacific that is China, India, Japan, ASEAN, Australia, and New Zealand excluding Japan (APEJ), Western Europe, Eastern Europe, Japan and Middle East and Africa (MEA). APEJ holds the major share in the global fruit wine market.

Countries such as India, China and South Korea are regarded as export potential types of countries. Followed by APEJ is North America and Europe and are expected to grow relatively at a moderate CAGR during the forecast period. The global fruit wine market is anticipated to expand at a double digit CAGR growth due to rapid acceptance of fruit wines during the forecast period. ■ Source: www.transparencymarketresearch.com

MARCH 2017

67

Markets

The digital dividend Today, going digital and cashless has been instilled in everybody’s consciousness, which will surely pave the way to take the food service industry from unorganised to a more organised existence

BY TARUN RAJ

D

emonetisation was an unprecedented topic (discounting the fact that the first demonetisation move took place a few decades ago) for the entire economy of the present generation and hospitality was greatly affected by it. However, while it created a churn in the business environment, leading to a lot of loss in our balance sheets. It also ensured that we are taken to a far more progressive direction where our efforts to earn money and build a brand/nation don’t fail against those who don’t wish to take an organised route. I might sound too sceptical to you, but I am hopeful that the hospitality industry might be benefited with remonetisation in the coming months, paving the way for the next few years.

I firmly believe that the effects of demonetisation, although now subsiding in present terms, with new currency notes coming into circulation fairly and minimising the adverse effects of doing cash transactions, the average middle class would soon realise the benefits. In fact, even the hospitality industry will get a level-playing field. How can I say that? Here are a few reasons I wish to point out to, out of many, which I can’t discuss in detail due to space constraints. Indians did struggle a lot with this entire episode of banning of the high-value currency notes.

Immediately after this news was broken by our Prime Minister on November 8, 2016, the markets and restaurants went berserk. Cash was suddenly a highly prized commodity, and of course the low currency notes. We did see how several sectors were challenged to address consumer requests, rather consumers’ demand fell sharply overnight. The choices went into a different direction and essentials were on the only priorities, negating the leisure and impulsive buying proposition from the consumption pattern.

In the short-term, India's hospitality sector – which has been booming – had to respond and take prompt action to sustain the possibilities anticipated before

68

Tarun Raj

demonetisation. QSRs went through a below par business during the subsequent weeks and hospitality, overall, started to witness a shortfall in business. The income had dipped in some weeks and sales were hit significantly.

However, people in general were optimistic and even honest entrepreneurs could read the growth that they could realise in the imminent future. If you have read reports in the past two months, you would have realised that hospitality, which is expected to grow at eight per cent annually, is going to see a brighter tomorrow. I would like to quote the figures stated by the National Restaurant Association of India (NRAI) report where the food service industry was quoted to achieve over `4.9 trillion revenue target in 2021, contributing significantly to the gross domestic product (GDP) of the country.

My point is that this industry, which is arguably the third-largest within the service sector today, is largely unorganised. This demonetisation initiative, hence, has definitely forced the entire nation towards a digital revolution. This also means that no longer the unorganised part of our food service business (beyond QSRs) can continue to remain so, if it really wants to emerge strong and grow. It will automatically come under the ambit of organised loop, which will definitely fillip the industry into becoming even larger and substantially put it on the economic road map.

FO O D & H O S P I TA L I T Y WO R L D

Subsequently, we will receive more attention and might find a reference in the General Budget, addressing our demands, which we tend to miss year-after-year.

So, I have seen demonetisation in a positive light, even if my assessment may seem farfetched to many. However, for the optimist I am and the optimism I carry for the industry, there is no reason why I should not believe so.

We all know that scores of unaccounted money has done more bad than good to the hospitality industry, which has even given it a bad name.

Many people have, due to their stash of black money, become fly-by-night operators easily in this industry giving it a bad reputation and with no check whatsoever. These sets of people only use this industry as a short-term gain tool, rather than making it a potential place to make their name. This badly affects the entire ecosystem of food service segment – as a lot of people depend on it for the livelihood.

Many people leave their secured jobs to join new players and lose their opportunity to sustained livelihood when they face the reality of fly-by-night operators or new entrants with no serious game plan to do good to the society.

The food service industry, I feel, has a much greater role to play. When I see and work with noted restaurateurs, chefs and others, I feel proud to be a part of this industry. They are sensitive towards the society and want to bring about a change. The remonetisation has certainly brought a change to fillip these entrepreneurs’ wish to change. We can now see that the plastic or e-transactions have gone up high and reversed its ratio to cash transactions in favour. That is certainly a change we should celebrate. That is also a change towards accountability; a change to ensure that money paid/received is always accounted for, protecting both customers and honest entrepreneurs’ interests against those who should be nullified. ■ The writer is founder & CEO, Customized Kitchen India (CKI)

MARCH 2017

Markets Bringing back the 'retro' trend in dinnerware SALONI BHATIA New Delhi

C

lay Craft is a crockery manufacturer that offers ceramic and bone china crockery in different styles, sizes and colours. Started in 1994, Clay Craft has been in the hospitality industry for more than two decades. From ceramic dinner sets, bone china dinnerware to ceramic mugs and tea sets, the brand has been able to build international business with strong presence in the India market. The latest trends today have changed the entire segment. Talking to Food & Hospitality World, Deepak Agarwal, director, Clay Craft, opined, “Since the past few years, we are seeing ‘casual’ as a trend in hotel-ware industry. The new and as well as old hoteliers are using the latest trends for the tableware settings. They are experimenting with ‘mix-and-match’ concepts or bright coloured dinnerware instead of the classic plain whites.”

Clay Craft has invested in continuous

Deepak Agarwal

research and development to provide functional ceramic dinnerware with close attention to utility and design. Agarwal added, “This year, we are bringing the ‘retro’ trend and mixing it up with casual and classic trends in tableware industry. We will introduce stylish, bright and vibrant coloured dinnerware, platters and accessories as well as smooth embossed

plain-white collection.”

“Traditionally hotels and restaurants are known to use a lot of white dinnerware with maybe a little logo or lines for a personalised touch. But in recent past, the experts and chefs have been doing more experiments, not only with their tableware but with their décor, food presentations etc. Clay Craft now also focuses on providing customised solution by providing options to choose colours, glaze effects, sizes etc, to help the professionals select their preferred tableware,” he mentioned.

Commenting on the rise of special demands by the hotels, he stated, “Yes, the hotel and restaurant owners/chefs tend to prefer the products which can be molded to cater to their specific requirement. Be it adding colour as per the ambience of the hotel or providing the customised shape and size of the products. Some producers go over the fence with experiments which may result in a jaw-dropping look or feel that may lack the basic utility of a product.” ■

Sodexo India bullish on employee benefits, rewards services growth MOHIT RATHOD Mumbai

C

orporate service company Sodexo is bullish on growing its employee benefits and rewards services in the India market. The company, which has been closely associated with employee benefits, especially the meal benefits that corporates offer to their employees, is now strengthening its meal benefits products – Sodexo meal vouchers and cards etc – and is showcasing its new mobile payment solution.

Sodexo India recently introduced its mobile payment solution to selected CXOs of some of the leading companies from various sectors, through a "food walk" event in South Mumbai. Chef and food writer Kalyan Karmakar guided the guests – from

FO O D & H O S P I TA L I T Y WO R L D

companies such as Future Group, General Mills, Essar Oil & Gas among others – through some of the renowed Sodexoaffiliated speciality restaurants of South Mumbai.

Suvodeep Das, VP – marketing, benefits and rewards services, Sodexo SVC India, said, "Sodexo is the largest provider of employee benefit solutions in India. We have over 10,000 clients and more than 2.7 million consumers. The launch of the Sodexo meal card in 2016 has further strengthened the brand’s leadership position in India. The response to the food walk was quite overwhelming."

Clients from IT, ITES and BFSI sectors constitute a large part of Sodexo business in India. Alongside, Sodexo also has partnerships with some of the public sector companies in the country. Sodexo's current

network presence is across more than 1,500 Indian cities and has over 30,000 merchant outlets on its network, ranging from small grocery stores, regional and national chains to popular eating joints.

"We are in the process of expanding our offerings in the Employee Benefits space. We are looking at cutting-edge, innovative technology solutions to maintain the highest levels of service that we currently offer to our clients in India," added Das. ■

MARCH 2017

69

Markets EssEmm Corporation: The trendsetters in commercial kitchen automation FHW STAFF Mumbai

E

ssEmm Corporation was established in 1997 in the industrial city of Coimbatore. The company is promoted by M Sathish Kumar, who has decades of industry experience. The company started its operations in a small way, catering to the needs of hotels, restaurants and industrial canteens and established itself as a prominent player in the industry in a short span of time.

EssEmm has brought in a revolution in commercial cooking with its ultra-modern innovative equipment like the combi steamer, cook wok, vegetable processing machines, deep fat fryer, pressure fryer, bakery equipment and dishwashers. Additionally, the company also has an array of preparatory machines like the rice washer, vegetable washer, tilting and instant grinders, chutney machines among other equipment. Today a modern kitchen can be set up with just two core cooking equipment like the combi steamer and the cook wok. In addition to these machines, supportive machines like the fryers, dishwashers and preparatory machines like rice washer, vegetable washer, vegetable cutters, grinders and dough kneader – when operated in tandem – will be sufficient for the smooth functioning of a commercial kitchen.

Cosmos, the company's registered trademark promoted and engineered for its range of products, has created a revolution in the commercial kitchen machines industrial segment. In its own branding area, the company makes Cook Wok, vegetable washers, vegetable cutters, multi utility grinders (MUG), potato peeling machines, dough Kneaders, cutter mixers, Chapathi making machines and coconut scrappers.

Cosmos products are used by all leading caterers, canteens, hotels and restaurants.

Cosmos products are exported to the Middle East, Singapore, the USA and Australia.

Foreseeing the requirement and acceptance for the quality imported machines, striving to get world renowned brands under its umbrella has been on since the beginning.

70

EssEmm Corporation believes in providing a total package to its customers and is proud to be the vendor for highly reputed organisations in the hospitality industry, educational institutions, industrial kitchens and hospitals The international companies find a trustworthy partnership in EssEmm Corporation as the business ethics, value for brand dealt with, support to the clients are upheld always.

In the area of import distribution, the company represents some of the world leaders in the hospitality and food processing industries – Roboqbo Italy for universal cutters, Broaster USA for pressure fryers, Convotherm Germany for Combi Steamers, Chung Shen Taiwan for cooking mixers, Comenda Italy for dish washers, Hallde Sweden for vegetable processing machines, Pitco USA for deep fryers, Middleby Marshall USA for conveyor pizza ovens, Frijado Netherlands for Rotisseries, Nilma Italy for vegetable washers, IMC UK for vegetable peelers, Sirman Italy for meat processing machines, Bertos Italy for Cooking Islands, Firex Italy for braising pans to name a few.

EssEmm Corporation has branch operations in Chennai, Bengaluru, Kochi and Hyderabad. It has a professional management system in place. The quality management system of EssEmm Corporation complies with the requirements of ISO 9001:2008 and is certified by TUV. EssEmm Corporation doesn’t stop just at supplying the machines; it goes a step further in providing total comprehensive solutions for commercial cooking by providing the kitchen layout, proposing the right equipment based on the customer requirement and the kitchen space available. The company ensures maximum cooking capability is achieved in a minimum space. EssEmm Corporation does not restrict

FO O D & H O S P I TA L I T Y WO R L D

to the marketing activity alone, but also takes care of the installation and commissioning of the equipment and thereafter the after-sale service, if required.

EssEmm Corporation believes in providing a total package to its customers and is proud to be the vendor for highly reputed organisations in the hospitality industry, educational institutions, industrial kitchens and hospitals.

The company has a vast and satisfied clientele pan India and abroad. EssEmm Corporation, through its group venture EssEmm FoodTech Innovations, has made a revolutionary start in the food processing sector. The motto is to provide best solutions for the Indian food processing industry and help them automate their processes and increase the standard of production and shelf life. EssEmm FoodTech Innovations has partnered with Roboqbo Italy to bring its QBO Universal Food Processing System to India and launching the same in a big way.

Universal Food Processing System is a perfect choice for pastries, chocolate, ice cream, gastronomy, restaurants, food processing, ready meals, dairy products, etc.

QBO is a complete and versatile work tool that cooks, cools, concentrates, refines, cuts and mixes all types of food products. EssEmm FoodTech Innovations has also partnered with other brands – Kronen Germany for vegetable processing machines, DC Norris UK for food production systems, Mill Powder Taiwan for powdering and pulverising spices for food and pharma industry, Chung Shen Taiwan for cooking mixers, curries, base gravies, sautéing, stir cooking, etc. ■

MARCH 2017

Markets Anoushka Gourmet to launch new products for HORECA sector SALONI BHATIA New Delhi

A

noushka Gourmet manufactures and processes Indian curries and gravies, assorted marinades, Italian sauces and a range of Oriental and Thai pastes, both for the retail and HORECA sectors. The brand is planning to launch new products targeting the HORECA sector.

Speaking to Food & Hospitality World on the current market scenario, Aniruddh Kasliwal, director, Anoushka Gourmet, said, “The acceptance for ready-to-eat and complete sauces has grown, if you see the current situation. Fusion food has taken a great leap ahead with home delivery. The sector has evolved and services like home

delivery are a must to sustain in the sector.”

He opines, “We see the conversion of the ready-to-eat segment from dishes to complete meals with the introduction of a lot more cuisines. The new range caters to bigger palate which has seen greater acceptance across age groups. Indian gravies and Italian sauces have been doing extremely well in the India market for Anoushka Gourmet so far.”

The industry poses as a challenging market for local players. Kasliwal stated, “More than the establishment of the brand, the challenge is of communication in the trade environment. It is difficult to communicate with B2B clients than the B2C industry.”

As the industry gets more competitive with

new brands launching products every year, it becomes difficult to stand out. Kasliwal added, “We will keep on innovating to stay ahead in the game. The important factor is to educate the sector about our new products and reach out to the right clients.” ■

RanceLab FusionResto is a cost effective solution for restaurants FHW STAFF New Delhi

T

he food and beverage industry has come a long way in establishing itself as the most booming and demanding industry. It has shown constant growth as it carries along several challenges to attain sustainability. To face the competitive market and to sustain the customers, it is very important to have a secure and stable technology supporting the business.

RanceLab FusionResto is an all-in-one software that takes care of features like point of

FO O D & H O S P I TA L I T Y WO R L D

sale, reservations, stock management, customer tracking, table and quick service order entry and routing to kitchen display system, home-delivery, payment handling, financial account, check in-time, attendance and real-time analysis of data across multiple locations.

Speaking to Food & Hospitality World, Nilesh Shah, co-founder, RanceLab FusionResto, stated, “FusionResto is a simple to setup and a cost effective solution that has helped thousands of restaurants in over 30 countries to automate their processes resulting in an average 15 per cent increase in

Nilesh Shah

sales, compared to the performance of other restaurants. Restaurants on an average achieve five to one return on investment within a year of implementation.”

He reiterated that restaurants need to adapt to the growing expectations of their guests and deliver round-the-clock service with more personalised offerings. Catering to the growing needs of consumers, RanceLab has developed FusionMobi, coolest suite of mobile application which puts a restaurant business on turbo mode. The unique mobile apps include features like mobile POS system, kitchen display, mobile wallets and e-menus. ■

MARCH 2017

71

Markets AV&T Hospitality Solutions to promote TCL products and solutions across India FHW STAFF Mumbai

A

V&T Hospitality Solutions, one of the leading hospitality suppliers in India, which is also the exclusive representative of Technical Chemical Laboratories (TCL), acclaimed nature friendly sanitation chemicals and hygiene products in India. AV&T will embark on an aggressive promotion of TCL products and solutions to hospitality clients in India. In order to ensure seamless distribution of TCL products, AV&T is in the process of enhancing its distribution base across different regions.

TCL partners (L-R): Brijesh Kumar, Galal Ghlay and Bikash Verma

STATEMENT ABOUT OWNERSHIP AND OTHER PARTICULARS OF FOOD & HOSPITALITY WORLD, MUMBAI, AS REQUIRED UNDER RULE 8 OF THE REGISTRATION OF NEWSPAPERS (CENTRAL) RULES, 1956 FORM IV (SEE RULE 8) 1. Place of Publication

: Express Towers, 1st Floor, Nariman Point, Mumbai 400021.

2. Periodicity of its publication

: Monthly

3. Printer’s Name Whether citizen of India Address

: Ms. Vaidehi Thakar : Yes : Express Towers, 2nd Floor, Nariman Point, Mumbai 400021.

4. Publisher’s Name Whether citizen of India Address

: Ms. Vaidehi Thakar : Yes : Express Towers, 2nd Floor, Nariman Point, Mumbai 400021.

5. Editor’s Name Whether citizen of India Address

: Ms. Reema Lokesh : Yes : Express Towers, 1st Floor, Nariman Point, Mumbai 400021.

6. Name and address of individuals : Global Fairs & Media Private Limited who own the newspaper Express Towers, 1st Floor, Nariman Point, Mumbai 400021 AND Shareholders holding more than : The Indian Express (P) Limited One per cent of the total capital Express Towers, 2nd Floor, Nariman Point, Mumbai 400021 : Hannover Milano Fairs India Private Limited 102, 1st Floor, B Wing, Business Square, Chakala, Andheri Kurla Road, Andheri (E), Mumbai 400093 I, Vaidehi Thakar., hereby declare that the particulars given above are true and to the best of my knowledge and belief.

Date : 1/3/2017

72

FO O D & H O S P I TA L I T Y WO R L D

sd/Vaidehi Thakar Publisher

AV&T has a joint venture with TCL which was set up in 1976 by Galal Ghlay at its headquarters in Egypt. TCL has grown as one of the major manufacturers of kitchen and housekeeping hygiene and laundry chemicals in the Middle East, and continues to expand by developing innovative products for the market today. By providing high-quality and environment-friendly products to hotels and hospitals catering to different departments such as housekeeping, laundry and kitchen departments, TCL product range is the direct result of continuous interaction with its clients. TCL established its regional office in 2006 in Dubai, and with ISO certification, TCL aims to continue further endeavours in providing its clients high quality breakthrough products that are environment-friendly.

The deal between both companies was signed last year. TCL is present in 45 countries and has over 10,000 employees globally. “We chose AV&T to be our partner in India. They represent us and keep track of our products in India and they are hiring distributors in India in different regions. We are now at the stage of introducing AV&T and its products to the market,” said Ghlay. He also revealed that he thinks there are many opportunities in India, and the next step of TCL will be to create awareness and distribute its products across India. TCL will be participating in many exhibitions, events and various other platforms to create awareness of its products across India. ■

MARCH 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

FHW Goa

Goa

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 10-12, 2017

FHW Bengaluru

Bengaluru

August 2017

Abastur

Mexico

August 2017

East Food Indonesia Expo

Surabaya

August 2017

Expo Comida Latina

os 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 18-20, 2018

FHW Mumbai

Mumbai

January 2018

Anfas Hotel Equipment

Turkey

January 2018

Danubius Gastro

Slovakia

January 2018

Gast Expo

Slovenia

January 2018

HORECAVA

Netherlands

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

73

New Kids On The Block Welcom Heritage Ramgarh WelcomHeritage Ramgarh has recently joined the WelomHeritage portfolio as its latest addition.

WelcomHeritage Ramgarh, having a history dating back almost 325 years, is presently owned by the descendants of Chandail Rajputs. The property, featuring historic art and antiques, offers 26 rooms and suites across five categories – Luxury Rooms, Premium Rooms, Heritage Rooms, Heritage Suite Rooms and Ramgarh Suite Rooms. Diwan Khana is the multicuisine restaurant at the hotel. The palace hotel offers recreational activities including an in-house gymnasium, swimming pool,

Yoga, spiritual experiences, art and craft, indoor games, Curio handcrafts shop and golf course in the vicinity. WelcomHeritage Ramgarh's events venues include Durbar Halls, The Poolside Lawn and The Baara Lawn. For weddings, the palace provides a royal and traditional ambiance at Mandir Thakurdwara. ■

Sheraton Grand Pune Bund Garden Hotel

Junkyard Cafe

Junkyard Cafe has recently debuted in Mumbai, with an outlet in Bandra. Two more outlets are slated to open within a year. The Mumbai unit has been designed by deriving inspiration from vintage garage or old spacious industrial locations. The outlet features tyres on the wall, scooters as seat, parking graphics on the wall etc.

Lifelike images of Elvis Presley and Marilyn Monroe adorn the walls of the Mumbai café. The cafe will also host live gigs. The food menu is health-oriented, and is further enhanced by the introduction of a new segment of sea food. ■

Sanchez Restaurante and Cantina, Bengaluru

Sheraton Hotels & Resorts recently opened Sheraton Grand Pune Bund Garden Hotel, a newly renovated property. The hotel joined a portfolio of 36 Sheraton Grand properties.

Owned by BrahmaCorp, Sheraton Grand Pune Bund Garden Hotel is the second Sheraton Grand hotel in India and the fourth Sheraton hotel in the country. The property recently completed an extensive rebranding and renovation, featuring a complete transformation of its 177 guest rooms, lobby and public spaces as well as added meeting facilities. The design pairs old world charm

74

with contemporary design and comfort, while a palatial exterior embodies architectural concepts that originated during the Peshwa dynasty. The hotel is equipped with a four-storey health club.

Additional recreational facilities include a pool and the signature Shine Spa with five treatment rooms. The hotel’s signature restaurant, Feast, offers international cuisines at the all-day buffet. Other F&B venues include Bene, Chingari and a lobby bar. The hotel houses the 6,100-sq-ft Majestic Hall and Sovereign Room. ■

FO O D & H O S P I TA L I T Y WO R L D

Popular Mexican restaurant Sancho’s at UB City in Bengaluru, has been rebranded as Sanchez Restaurante and Cantina. This change is a part of the restaurant becoming bigger and better. The restaurant now has new dishes on its menu. Chef Vikas Seth, chef and culinary director, Embassy Group, has curated dishes with fresh, subtle flavours of Mexico while adhering to authentic Mexican standards. To name a few, Guacamole prepared at table, Mexican Ceviche made with fresh fish, homemade Mexican Chorizo Tamale, the Sanchez Burrito Bowls, Ajillo Smokey Chipotle Chicken, Zucchini, Corn Jalapeño Baked Potato skins and oozing Churros. Sanchez’s signature dessert includes Tres Leches. ■

MARCH 2017

Product Tracker Go Nuts!!

Go Nuts!!, an industry leader in mini bar gourmet nuts has now introduced potato chips. The chips are available in three variants – Classic Salted, Garden Tomato and Salt N Pepper. These are 100 per cent natural potato chips with no preservatives or artificial ingredients. Go Nuts!! Premium Potato Chips are packaged in hermetically sealed PP cans with a net weight of 35 gms each can. ■

Anmol Bakers Anmol Bakers recently launched its latest premium offering, an assorted range of biscuits and cookies in three packages.

The Festive Delights, an assorted biscuit range, is priced at `225; Umang, premium biscuits, are priced at `225 and Mellizo Festive Delights, a 16-pack assorted cookies, is priced at `250. ■

Bira Home-grown brand Bira has introduced slick new cans. Designed for urban millennials, the look of these cans make a unique style statement. Inspired by on-themove lifestyle of consumers, Bira 91 cans feature a quirky look that is easy to stock and carry. These cans are 100 per cent recyclable. The cans have been launched in 500-ml size. ■

Glenmorangie Glenmorangie has launched its private edition and the eighth release, Glenmorangie Bacalta, the first Glenmorangie finished entirely in sun-baked Malmsey Madeira casks. Glenmorangie Bacalta has taken a unique journey through extra-maturation.

Its custom-designed Malmsey Madeira finish reveals a complex character which radiates sun-baked sweetness. The inspiration for this limited edition first glimmered over 20 years ago, with the release of Glenmorangie Madeira Finish, the world's first whisky extra-matured in Madeira casks. ■

Usha International Usha International launched its new model, Usha Induction Cooktop IC 3616, in its Induction Cooktops range. Usha Induction Cooktop IC 3616 comes with pan sensor technology, wherein heat turns on only when the cooktop senses the utensil. It also prevents overheating by auto switching to power saving mode, maintaining the optimum temperature. It offers a pre-set menu for five Indian recipes besides a manual menu control option.

Usha Induction Cooktop IC 3616 is priced at `2,795 and comes with one-year warranty. The range is available at all leading stores across the country. ■

76

FO O D & H O S P I TA L I T Y WO R L D

Junckers Junckers has introduced Vista Grey Oak, a solid hardwood flooring. The product is characterised by being hard wearing and therefore suitable for flooring. This gently textured oak plank is a combination of light grey with white tones. The fusion of the two colours enhance the natural grain structure of the oak. The flooring is made exclusively from solid hardwood. ■

MARCH 2017

Movements Waterstones Hotel

Alila Fort Bishangarh

Abhishek Chande has joined as the front office manager at Waterstones Hotel. Under this role, Chande will be responsible for overall operations of the front office department. With an experience of over six years, he has previously worked with international brands such as Marriott International and St Regis. His last stint was at Hotel Sahara Star as an assistant front office manager. ■

Alila Hotels & Resorts has announced the appointment of Rachna Mehra as the director of sales for Alila Fort Bishangarh, Jaipur. With experience in sales, Mehra will be responsible for sales and marketing at the 59-room boutique fortress. Mehra was previously head of sales – leisure at Ananda in the Himalayas, where she directed business development for the resort. Her hospitality experience hailed from the Shangri-La in New Delhi, The Oberoi and the Khyber Himalayan Resort. ■

The St Regis Mumbai

AccorHotels

The St Regis Mumbai announced the appointment of Chef Himanshu Taneja culinary director. In his new role, Chef Taneja will lead the culinary team of hotel.

He brings with him 17 years of experience to this role. Chef Taneja’s career spans working with some of the leading Indian and international hotel chains in the country.

Most recently, he was with JW Marriott Juhu as executive chef, overseeing all operations of the culinary team and hemming successful venue launches of the hotel. ■

AccorHotels recently promoted Jean-Michel Cassé as its chief operating officer – India and South Asia. In his most recent role as senior vice-president for AccorHotels, India, he has played a pivotal role in the group’s success in India. A seasoned hotelier, Cassé brings over three decades of industry experience and understanding of various cultures, having worked across multiple international markets in Europe, Asia, the Middle East and Africa. AccorHotels has also announced the creation of a lifestyle division comprising the Jo & Joe, Mama Shelter and 25h Hotels brands, which will be headed by Cédric Gobilliard, who joined AccorHotels in 2009 after 10 years with Club Med where he was the CEO for North America region. At AccorHotels, he was responsible for internet activities, the launch of the Le Club AccorHotels Card, global sales in France and Novotel and Mercure brand operations in the French provinces. ■

Courtyard byMarriott Pune Chakan Courtyard by Marriott Pune Chakan has recently appointed Ashutosh Ranjan Thakur as the director of F&B. In his new role, Thakur will be responsible for the overall management and operation of the F&B sections including restaurant, bar and banquet events. He will

FO O D & H O S P I TA L I T Y WO R L D

assist managers in developing popular menus and beverage lists and participate in the hotel’s revenue plan and marketing programmes. An industry veteran having over 14 years of experience, Thakur has been associated with leading hotel brands in the country. ■

MARCH 2017

77

Spa & Wellness

SPAON WHEELS Want a spa therapy while on a train? Belmond has announced its first spa carriage aboard the luxury train, Belmond Royal Scotsman

H

ighend luxury hotel chain Belmond has announced the launch of a new spa carriage aboard its train the Belmond Royal Scotsman, joining the rake on April 17, the start of the 2017 season.

The Bamford Haybarn Spa is the first spa carriage to feature aboard Belmond’s portfolio of luxury trains and features bespoke Bamford treatments for passengers travelling on overnight rail journeys throughout Scotland and Great Britain.

British wellness brand Bamford was established in 2006 and is inspired by nature, with botanical skincare collections and holistic treatments that are made using organic ingredients certified by the Soil Association. Its Geranium, Lavender and Peppermint Botanical collection has also been selected by Belmond as the amenity range for each cabin.

Individually crafted wellbeing

78

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

Spa & Wellness

treatments are devoted to connecting the mind, body and soul with the natural world.

The Bamford Bespoke Facial is a 55-minute ritual that aims to restore, rejuvenate and repair the skin. The treatment features facial reflexology, lymphatic drainage, stimulating lifting and ancient yogic breathing. The treatment is finished with a deep tissue back massage focusing on Shiatsu pressure points with hot stones to release tension and promote deep relaxation. Other treatments on offer include the Bamford De-Stress Massage, Deep Tissue Massage, as well as manicures and pedicures using eco-natural Kure Bazaar nail polishes. The Haybarn Spa has been designed using sustainable wood from Scotland and the Cotswolds, and features two relaxing single treatment rooms with picture windows looking out onto the beautiful Scottish countryside.

"We are excited to launch our first spa carriage – we are now able to offer our guests a new way to relax, to de-stress and slow down and to reflect on their journey with us. “Train journeys are incredibly relaxing and the new Haybarn Spa offers another way to take time and reconnect with the things that are important while travelling through stunning Scottish scenery," comments Gary Franklin, managing director, Belmond Trains & Cruises.

Belmond Royal Scotsman offers two seven night long itineraries departing from

FO O D & H O S P I TA L I T Y WO R L D

The Haybarn Spa has been designed using sustainable wood from Scotland and the Cotswolds, and features two single treatment rooms

Edinburgh and travelling past sweeping glens, towering peaks and black-mirrored lochs across the Scottish Highlands. The ‘country house on wheels’ features exquisitely appointed en-suite cabins with personal steward service. Authentic Scottish dishes complement the highland experience and the observation car, with its open veranda and comfortable interior seating, provides the ideal spot to take in the passing landmarks such as the Kyle of Lochalsh and Cairngorms National Park, whilst sampling a wide choice of Scottish whiskies from the bar. ■

MARCH 2017

79

Interiors & Design

401 ANDAZ REASONS TO FALL IN LOVE WITH NEW DELHI

80

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

Interiors & Design From an aesthetic Kashmiri sculpture at the entrance to detailed art installations in every room, Andaz hotel at Aerocity gives a new meaning to its theme of 'Arrive a visitor, depart a local'. The property revives the concept of being welcomed at a home, with its urban styling, local art and spacious designing

By Saloni Bhatia

H

Heddo-Siebs

FO O D & H O S P I TA L I T Y WO R L D

yatt Hotels Corporation’s luxury lifestyle brand, Andaz, makes its debut in India with the newly opened property at Aerocity, Delhi NCR. This will be Andaz brand’s first hotel in India and 16th worldwide after being present in prominent locations like London, New York, Tokyo and Shanghai. The property features 401 guestrooms including 45 suites, 129 serviced apartments, a grand ballroom and eight studios designed for meetings. Speaking to Food & Hospitality World, Heddo Siebs, general manager, Andaz Delhi, shares, “Andaz Delhi, the first in the country, has been beautifully designed absorbing the capital city’s culture and vibrancy. We are pleased to introduce Andaz Delhi to a city synonymous with style and local history – two elements that are core to the Andaz ethos. We hope to offer our friends in Delhi dining and event options that were not available before.”

Located a few minutes from the airport, the hotel is similar to the brand’s other hotels, showcasing Delhi’s unique features by indulging the guests to have a local

MARCH 2017

81

Interiors & Design

experience. The hotel offers 37,500 sq ft (3,484 sq m) of innovative meeting and event spaces, with fluid layouts and functional design, creating environments that dissolve barriers and encourage creative thinking, interaction and conversation. The oval shaped pillar-less ballroom is one of the largest indoor luxury wedding spaces in Delhi and can accommodate up to 1,500 guests.

“Andaz derives its name from the Hindi word for ‘personal style’, and each location offers guests a fresh and stimulating hotel experience that fuels creativity and inspires them to engage in their own personal sense of luxury and style,” says Kurt Straub, vice president of operations, India, Hyatt. “The opening of Andaz Delhi marks a significant milestone for the brand,” he adds.

The halls feature four art pieces by Rajeev Sethi, a well known art curator. The one at the main entrance is five-storey high and displays Kashmiri form of art. The piece has been hand painted by local artisans who worked on individual pieces. Another hand sculpted stone piece in the open gardens features major locations in Delhi. Two more pieces in the lobby depict stories and have been inspired by the city's culture and

82

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

Interiors & Design urbanisation. A mango tree leaf has been carved on every room door as a sign of good omen. Locally inspired techniques, details and fabrics in the rooms are reinterpreted into modern design elements and lend a sense of place. Each room and suite showcases a unique curated piece of art that celebrates a reason to 'fall in love with Delhi'.

The furniture placement and design adds more space to the room, giving it a vibrant look. To follow sustainability through the entire hotel, the washrooms are equipped with eco-friendly bathrobes, slippers and usables.

Each room and suite showcases a unique curated piece of art that celebrates the city and its culture. There is also a book placed in every room, featuring 401 reasons to fall love with New Delhi that talk about new ways to explore the city.

Locally inspired techniques, details and fabrics in the rooms are reinterpreted into modern design elements and lend a sense of place

SPACIOUS OUTLOOK The eight studios have been wisely planned making the best use of the 8500-sq-ft space.

Divided through the doors and open kitchens, the studios are easily accessible through the main or hall entrance. The meeting spaces with a residential style feel are well equipped with latest amenities. The 10,800-sq-ft oval ballroom enjoys multiple entrance which can be used during special events and large gatherings. The hall has been designed to maintain the aesthetics of the hotel with an edit room hidden behind the hall.

DINING AT ANDAZ AnnaMaya, a modern European food hall, has been inspired by the vibrancy and flavours of India. The space features coloured glass and open kitchen to give a modern outlook. The Juniper Bar right next to the food hall has been designed as the first ever gin and tonic bar in New Delhi. The Hong Kong Club, to open this summer, will be a multi-level destination featuring a bar lounge. Siebs adds, “The club's interiors will reflect the Hong Kong style. It will be one-of-a-kind destination in New Delhi to enjoy a different experience.”

Siebs sums up, “We are not competing with any other hotel as we let our guest bring in their own personal style to the hotel. The property features open space, art and culture in an enabling way for guests to make the best of it.

If we can maintain the culture of personal styling through the hospitality of the hotel, we will be miles ahead of everybody.” ■

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

83

Tech Talk

MERCURIAL BOT AccorHotels' midscale brand, Mercure, has launched its Mercure BOT, a technology to provide travellers local stories and interesting secrets of the destination

A

ccorHotels' brand, Mercure, is launching its own bot, an instant messaging solution available on Facebook and Messenger, to enable travellers and neighbourhood residents to discover local stories that surround them, simply by geolocating and allowing themselves to be guided. The conversational bot aims to provide users with a fresh look of each city by sharing the secrets known to locals.

Mercure will use the bot to offer its customers the possibility of getting to know the city they’re visiting in a unique and authentic way. Users need to geolocate and ask the bot what’s worth a look nearby, and then let themselves be guided through the conversation. The bot is also aimed at local communities wishing to rediscover their city or neighbourhood.

Users themselves can enrich the experience and ideas contained in the local stories over time. Inspired by the findings prompted by bot, they will in turn be able to share their own recommendations.

84

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

Tech Talk

Programmed in a humorous and straight-talking way, the Mercure BOT can answer various queries such as, “What’s behind the facade of 145 rue Lafayette?”, or “Where is the world’s smallest nightclub?”

Mercure is the only midscale hotel brand that combines the strength of an international network with a strong quality commitment and the warm experience of hotels that are rooted in their local community. Mercure has over 730 hotels in 55 countries. They are ideally located in city centres, by the sea or in the mountains.

FO O D & H O S P I TA L I T Y WO R L D

Mercure will use the bot to offer its customers the possibility of getting to know the city they’re visiting in a unique and authentic way

The Mercure BOT is designed by BETC. BETC is a French advertising agency founded in Paris in 1995. Its most notable campaigns are for clients Air France, Evian and Canal+. In particular, "The Bear", a commercial for French premium network Canal+, was recognised in 2013 as the world's most-awarded TV spot in the history of the Gunn Report, an award publication detailing the most successful print and television advertising campaigns. Also in 2013, the campaign 'Baby and me' for Evian was ranked the most viewed on-line campaign in the world. ■

MARCH 2017

85

Green Practices

COCOA SUSTAINABILITY We all love chocolate and we want it to be around forever. But to do that, sustainable chocolate should become the norm. That is why Barry Callebaut has found bold new ways of doing business and bringing partners together to make it happen

C

hocolate is a delicious product that brings joy to chocolate lovers.

It also creates employment and value for many people and countries across the globe. There are, however, structural issues in the chocolate value chain: â—? Low productivity on cocoa farms as a result of poor agricultural practices, nutrient depleted soil, and aging cocoa trees is keeping many farmers in a state of poverty. â—? Poverty prevents cocoa farmers from investing in their farms and new practices to increase productivity that would boost their incomes. â—? In addition, poverty keeps farmers from hiring professional workers, forcing them to rely on their family members, including their children, to work the fields. As a result, the future generation of cocoa farmers, deprived of their childhood and education, will not be empowered to break this vicious cycle.

Sustainable chocolate requires more than sustainable cocoa. It requires achieving zero net deforestation and curbing carbon emissions for the production of any chocolate ingredient or chocolate product. In order to secure the future of chocolate, all the actors in the chocolate value chain need to unite behind

86

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

Green Practices a common ambition and step up their efforts to address these structural issues.

BUILDING UPON EXISTING INITIATIVES Barry Callebaut has a long-standing commitment to improve the livelihoods of cocoa farmers. Through interactions with farmer cooperatives in origin countries, as well as through direct sourcing and farm services organization, Biolands, the company has invested and engaged in productivity and community development for the past decade. The premiums from the sale of its sustainable HORIZONS cocoa and chocolate products flow 100 per cent to the Cocoa Horizons Foundation, funding initiatives to improve smallholder cocoa farmer livelihoods through a mission-driven, non-profit organisation.

Cocoa is typically produced by smallholder farmers in remote equatorial areas. Most of the world’s cocoa volume comes from West Africa, the area that faces the industry’s most vital sustainability challenges.

Cocoa sustainability is firmly embedded in the company’s business strategy. Barry Callebaut is expanding its activities on the ground and aligning with industry peers in order to improve yields and livelihoods.

Sustainable cocoa is one of the four pillars of Barry Callebaut’s corporate strategy, alongside Expansion, Innovation, and Cost Leadership. Barry Callebaut believes that cocoa production is sustainable when farmers: ● earn an equitable income; ● engage in responsible labor practices; ● safeguard the environment; and ● can provide for the basic health and education needs and well-being of their families.

TRACEABILITY Understanding from which area and farmer the company is sourcing, “traceability” is a key parameter in assessing the quality of yields and production methods. In addition, it also allows it to tackle sustainability challenges such as deforestation and child labour in the cocoa supply chain in a much more targeted manner. This year, the company started to roll out a farm data management system, project Katchilè, across 65,000 farmers in

FO O D & H O S P I TA L I T Y WO R L D

farmers to produce beans that can be sold under a sustainability scheme, which brings them a financial premium.

In parallel, the Biolands Group is Barry Callebaut’s direct sourcing enterprise for sustainable cocoa. The Biolands Group works directly with 45,000 farmers and village coordinators to provide training, inputs such as fertilisers, support, and assistance in the production of certified cocoa.

IMPROVING COCOA PRODUCTIVITY AND DEVELOPING COMMUNITIES In order to improve the productivity on cocoa farms, the company has put in place a robust training infrastructure to disseminate good agricultural practices: one Cocoa Center of Excellence, 55 demonstration plots and 989 farmer field schools. Barry Callebaut works to improve access to education, promote child protection, empower women, and address basic health needs such as access to water and sanitation.

Côte d’Ivoire (Ivory Coast) in West Africa.

This cloud-based data management system allows it to be in contact with farmers in near real-time, offering an unprecedented level of transparency in the sourcing of its cocoa beans. In the coming years it will be extending this tool across Ghana, Tanzania and Indonesia.

SOURCING COCOA SUSTAINABLY Working with cocoa farmer cooperatives, Barry Callebaut’s cocoa sustainability team includes trainers, ecologists, agronomists, geographers, controllers, and auditors. In Côte d’Ivoire and Cameroon, the team works with 92 cooperatives, representing 77,700 cocoa farmers, to implement cocoa sustainability programmes. This allows

SUSTAINABLE COCOA PRODUCTS To respond to customer requests for sustainable cocoa products, Barry Callebaut offers cocoa products both from certified sources (mainly UTZ Certified and Rainforest Alliance) and from its own Cocoa Horizons Programme. Horizons products are chocolate or cocoa products sold by Barry Callebaut which support cocoa sustainability activities. Horizons cocoa is sourced from farmers who participate in these activities in Côte d’Ivoire.

Barry Callebaut is also a member of industry trade associations such as the World Cocoa Foundation (WCF) and the International Cocoa Initiative (ICI), that sponsor and promote various projects, research, and working groups that focus on sustainability and child labor issues in the cocoa sector.

In June 2014, Barry Callebaut was one of the 12 companies which committed to CocoaAction, an unprecedented industry strategy to modernise the cocoa sector.

Barry Callebaut also organises Chocovision, the only business-for-business conference in the cocoa value chain, bringing together nearly 200 key stakeholders from around the world. ■

MARCH 2017

87

BUSINESS AVENUES

88

FO O D & H O S P I TA L I T Y WO R L D

FOOD & HOSPITALITY WORLD

MARCH 2017

BUSINESS AVENUES

FO O D & H O S P I TA L I T Y WO R L D

FOOD & HOSPITALITY WORLD

MARCH 2017

89

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

CONTRACT FURNITURE SPECIALISTS

Restaurant Furniture

Banquet Furniture

CONTRACT

Hotel Carts

FURNITURE

Vintage Style furniture

SOLUTIONS

Outdoor furniture

One stop shop for all kinds of contract furniture for your hospitality venture.

Banquet Furniture

HK-1B Buffet Table

Mobile Stage Chivari Chair BT-02

BC-27

BC-02

CONTRACT

90

FURNITURE

SOLUTIONS

FO O D & H O S P I TA L I T Y WO R L D

Birdcage Trolley HK-6

A-16,IInd Floor,Tagore Market Kirti Nagar, New Delhi - 110015 Ph:- 011-42851697,(M) - 9810102853 E-mail:-metalavenues@gmail.com website:- www.metalavenues.com

MARCH 2017

BUSINESS AVENUES

FO O D & H O S P I TA L I T Y WO R L D

FOOD & HOSPITALITY WORLD

MARCH 2017

91

BUSINESS AVENUES

92

FO O D & H O S P I TA L I T Y WO R L D

FOOD & HOSPITALITY WORLD

MARCH 2017

BUSINESS AVENUES

SUPREME STEEL WORKS Regd Office : B-602, Mansoravar, Suchidham, Film City Road, Malad (East), Mumbai - 97 Mobile : 9324547712, 9892262157 E-mail: info@supremecutlery.net, sales@supremecutlery.net / sumit@supremecutlery.net / gaurav@supremecutlery.net www.supremecutlery.net

FO O D & H O S P I TA L I T Y WO R L D

FOOD & HOSPITALITY WORLD

Authorised Distributor: Mumbai: Jalaram Traders - 022 66923265, 65222081 Western Traders - 022 - 23440878, 23411062 Ahmedabad : Morpich Ent. - 09879508844 Chandigarh : Gargh Crockery Centre - 09815046833 Kolkatta : Jaivanti Cosmetics - 09830085235

MARCH 2017

93

BUSINESS AVENUES

94

FO O D & H O S P I TA L I T Y WO R L D

FOOD & HOSPITALITY WORLD

MARCH 2017

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

Bakery Equipments

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

95

BUSINESS AVENUES

96

FO O D & H O S P I TA L I T Y WO R L D

FOOD & HOSPITALITY WORLD

MARCH 2017

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD C o u n t e r To p S e r i e s

Made in Sweden

Pizza Master is renowned for quality to build the best pizza stone hearth ovens in the world. Pizza Master bake pizzas to perfection.

Used in restaurants,hotels,bakeries,cafe,convenience stores,food outlets.

Our ovens are genuine multipurpose and can be used for many different items such as Pizza (all types) Bread (all types),Pastries,Bruschetta,Flat Bread, Roti, Nan Bread,Arabic Bread,Lasagna,Roasted Vegetables, Baklava,Garlic bread,Baked pasta and much more.......

Modular Ovens Series

The stone ovens are perfect for • Outside Catering • Restaurant chain • Quick Service Restaurants (QSR) • Hotel and Catering • Petrol stations / Foodcourts • Cash & Carry / food retailers

Jogani Industrial Complex, Bldg no 9, 2nd floor, Unit no. 221,V.N.Purav marg, Chunabhatti (east), Mumbai - 400 022.

Ph: +91-22-65150452 ,65745564 e-mail : info@eurotechcorporation.in rajen@eurotechcorporation.in

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

97

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

To Advertise in

Business Avenues Please Contact: ■

Mumbai: Rajan Nair - 09821076065 Dattaram - 09821580849 ■

■

Chennai & Hyderabad : Shukla : 09849297724 ■

Bangalore: Sreejit : 08867574257 ■

98

Delhi: Prateek - 09899003030

FO O D & H O S P I TA L I T Y WO R L D

Kolkata: Ajanta - 09831182580

MARCH 2017

BUSINESS AVENUES

FO O D & H O S P I TA L I T Y WO R L D

FOOD & HOSPITALITY WORLD

MARCH 2017

99

BUSINESS AVENUES

100

FO O D & H O S P I TA L I T Y WO R L D

FOOD & HOSPITALITY WORLD

MARCH 2017

BUSINESS AVENUES

FO O D & H O S P I TA L I T Y WO R L D

FOOD & HOSPITALITY WORLD

MARCH 2017

101

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

THE AROMA DEPOT.COM LARGEST COLLECTION OF AROMA SOLUTIONS

FROM THE TRUSTED HOUSE OF

Essential Oils for Diffusers

Reed Diffusers

Carpet Fresheners

Water Fountain Fragrances

Anti-Mosquito Garden Sticks

Laundry Fragrances

Floor Fragrances

Hot / Cold Towel Aromas

Customized Siganture Aromas

Strategic Air Fresheners

TheAromaDepot.com

TheAromaDepot.com

USE PROMO CODE FHWWEL7 FOR FREE SHIPPING* USE PROMO CODE FHWSMP7 FOR FREE SAMPLES* Lemongrass Super 3007

Lavender Super 3007

Jasmine Super 3007

For more information, pl email sales@vedicaroma.in or 95192 11233 or write to us at Vedic Aroma Lab, Aroma One Tower, Commercial Plot 35, Jankipuram, Sector E, Lucknow - 226 021 INDIA

*Terms & Conditions Apply

Largest Collection of Aroma Solutions

INDIA'S LEADING HOSPITALITY BRANDS TRUST

102

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

Hotel & Catering uniforms Visit us at AAHAR Hangar 23 , Space 23-05 E

Unismart Apparels Pvt. Ltd. 35, DV Colony, Minister Road, Secunderabad – 500 003. Telangana, India.

Telephone: +91 – 40 – 60500500, Email: mail@unifabindia.in

Delhi Office: D-66, Amar Colony, Lajpat Nagar 4, Near Raghunath Mandir, New Delhi -110024.

Telephone: 011-26432020, Email: delhi@unifab.net

Call us on:

7672004008

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

103

BUSINESS AVENUES

104

FO O D & H O S P I TA L I T Y WO R L D

FOOD & HOSPITALITY WORLD

MARCH 2017

BUSINESS AVENUES

FO O D & H O S P I TA L I T Y WO R L D

FOOD & HOSPITALITY WORLD

MARCH 2017

105

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD www.moohandas.com

MOOHANDAS SONS Serving the Hospitality Industry since

O U R

P R O D U C T

1949

R A N G E

BED LINEN: BEDSHEETS, PILLOW CASES, DUVETS, DUVET COVERS, MATTRESS PROTECTORS, BLANKETS, BED RUNNERS, MICROFIBRE/POLYFIL PILLOWS, CUSHIONS BATH LINEN: BATH, HAND, FACE TOWELS IN WITH/WITHOUT CREST WOVEN LOGO [AUTOLOOM, POWERLOOM], BATHMATS, BATHROBES, SLIPPERS, SHOWER CURTAINS. F&B LINEN: BANQUET FRILLS, CHAIR COVERS, DAMASK T.CLOTHS, JACQUARD NAPKINS, TABLE MATS, MOULTONS For further details, contact at

Moohandas Sons

Shop No. 4, Daulat Mansion, Behind Metro Cinema, Barrack Road, Mumbai – 400 020 Tel: (0ff) 2206 6161, 2201 5330, Mobile : 9820197050 E-mail : bobbybijlani29@gmail.com Website : www.moohandas.com

We (WAVES COMBINE) are GOA based supplier for all your hotel related requirements We deal in various items...

Glassware Crockery (Bonechina & Stoneware) ● Bar Accessories ● Uniforms ● Chaffing Dishes/ Buffet ware ● SS Kitchen Small Equipments ● Cutlery ●

●

●

● ● ● ● ● ●

Trays & Salvers Knives Room Linen SS Dustbins Chopping Boards G.N Pans SS Flasks & Casserols Etc.

For best price contact us Flat B, Villa F -2, Paradise On Earth, Behind PDA Plots, Alto Porvorim Goa- 403 521 Telefax: 0832-2413570 Mobile: 09423319310.09823690021 Email : wavescombine@yahoo.co.in / wavescombine@gmail.com Website : www.wavescombine.com

106

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

Fast Delivery

100% 30 Day of Cash on Delivery Easy Returns Safe Delivery

K-62,BASEMENT, CENTRAL MARKET, LAJPAT NAGAR II, NEW DELHI - 110 024 PH : 91-11-45550777 FAX 91-11-45550755, Emial : delhi@lordindia.com vijaylaxmi@lordsindia.com, Website : www.lordsindia.com, www.lordswear.com

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

107

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

Manual Tomato Strainer

Manual Meat Mincer

Pasta Press

Tomato Strainer

Meat Mincer

Grater

Sausage Filler

Vacuum Sealing Machine

The New India Electric and 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

108

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

Jogani Industrial Complex, Bldg no 9, 2nd floor, Unit no. 221,V.N.Purav marg, Chunabhatti (east), Mumbai - 400 022.

Ph: +91-22-65150452 ,65745564 e-mail : info@eurotechcorporation.in rajen@eurotechcorporation.in

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

109

BUSINESS AVENUES

Rechargeable Pin-less LED Candela (12) set

FOOD & HOSPITALITY WORLD

GERMAN TECHNOLOGY ELEGANT PORTABLE RECHARGABLE TABLE LAMPS ( LED)

FOR MORE DESIGNS, SEND ENQUIRIES TO:

Alpha Source Trading Pvt Ltd # P 227, Sector X, 8th Main, LIC Colony Jeevanbhima Nagar, Bangalore - 560 075 Email: alphasource@alphasourcetrading.com Tel: +91 80 4122 7046, Mob: +91 99001 03481

Door No.63/81,Flat No.2A and 2B, “DAFFODILS”,Tambaram, Velachery Main Road,Rajakilpakkam, (Next to Indian Oil Petrol Station),Tambaram East, Chennai - 600 073. Ph: 044 4320 4399. Mobil: 9962605248 Email: info@bluechiphs.com / web: www.bluechiphs.com

ONE STOP SOLUTION FOR ALL HORECA REQUIREMENTS

110

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

BUSINESS AVENUES

FO O D & H O S P I TA L I T Y WO R L D

FOOD & HOSPITALITY WORLD

MARCH 2017

111

BUSINESS AVENUES

112

FO O D & H O S P I TA L I T Y WO R L D

FOOD & HOSPITALITY WORLD

MARCH 2017

BUSINESS AVENUES

FO O D & H O S P I TA L I T Y WO R L D

FOOD & HOSPITALITY WORLD

MARCH 2017

113

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

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

To Advertise in

Business Avenues

Electric Teppanyaki with pan slide Rice Boiler Pedal Sink Refrigerated Counter

Please Contact: ■

Mumbai: Rajan Nair - 09821076065 Dattaram - 09821580849

Tilting Kettle

Galley Kitchen

■

SS. Waste Bin 100 ltrs - Closed

Kitchen, Bakery, Service, Refrigeration, Scullery Equipment, Trolleys, Storage and Imported Equipment. Exhaust System.

Kitchen Layout Designing.

Designers, Manufacturers, Suppliers and Service Engineers for Hotels, Restaurants, Cafeterias .....

Ambica Sales & Services

■

Delhi: Prateek - 09899003030

Chennai & Hyderabad : Shukla : 09849297724 ■

Bangalore: Sreejit : 08867574257 ■

Kolkata: Ajanta - 09831182580

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

114

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

BUSINESS AVENUES

FO O D & H O S P I TA L I T Y WO R L D

FOOD & HOSPITALITY WORLD

MARCH 2017

115

BUSINESS AVENUES A COMPLETE RANGE OF :

®

HOTELWARES

FOOD & HOSPITALITY WORLD

• BAKEWARE • BAR ACCESSORIES • BUFFETWARE • COMMERCIAL EQUIPMENT • CUTELERY • FOOD & BEVERAGE SERVICES • FOOD PREPARATION EQUIPMENT • GASTRONORM PANS • GLASSWARE • HOUSE KEEPING UTILITIES • KITCHENWARE • PORCELAIN CROCKERY • STORAGE & WAREHOUSING • TABLEWARE • TROLLIES • UNIFORM AND MANY MORE CATEGORIES

Gastronorm Pans available in SS & Polycrbonate at very attractive prices

Certied

R

CAMBRO

JTC

STEC HOTELWARES

Regd. Office : # 1, Hakoba Compound, Bombay Cotton Mills Estate, 77, Dattaram Lad Marg, Kala Chowki Road, MUMBAI - 400 033, India.

Phone : 022 - 4002 5511 / 22 / 33 / 2370 9141 / 42 • Telefax : 022 - 2377 1135 Delhi Office : 4601, Deputy Ganj, Sadar Bazar, DELHI - 110 006, India. Phone : 011 - 3293 6432 / 2363 1069 / 93122 16432 • Telefax : 011 - 2363 1069 E-mail : sales@stecindia.co.in

www.facebook.com/stechotelware

Web : www.stecindia.co.in

DEALERS ENQUIRY SOLICITED

116

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

BUSINESS AVENUES

FO O D & H O S P I TA L I T Y WO R L D

FOOD & HOSPITALITY WORLD

MARCH 2017

117

BUSINESS AVENUES

118

FO O D & H O S P I TA L I T Y WO R L D

FOOD & HOSPITALITY WORLD

MARCH 2017

BUSINESS AVENUES

FO O D & H O S P I TA L I T Y WO R L D

FOOD & HOSPITALITY WORLD

MARCH 2017

119

BUSINESS AVENUES

120

FO O D & H O S P I TA L I T Y WO R L D

FOOD & HOSPITALITY WORLD

MARCH 2017

Weekend

Scene and Heard

With Marcellus Baptista

Day and night Stylish and sophisticated was what it was at the inaugural International Scotch Day celebration in India with global icon and actor Freida Pinto at Famous Studio. The venue looked chic and classy with an international feel and look. Curated artistic renditions around the #LoveScotch theme were created in collaboration with acclaimed artists like Archana Nair, Tyrel Valladares, Sachin Pillai and Jazreel Nathan.

Top graphic illustrators Anant Ahuja, Taarika John, Gulaab Saggu, Pratap Chalke and Mohna Singh also paid ode to Scotch with their #LoveScotch interpretations. Present was Ewan Gunn, global brand ambassador, Diageo who conducted a whisky appreciation session for Johnnie Walker, Black & White, Black Dog and Vat 69. Cool cocktails did the rounds and the verdict was out: Scotch is the very pinnacle of cool – loved in every corner of the globe. ■

Nikhil Agarwal and guests at the Celebrating India's Finest 2017 at Artisan

Nice choice

Pooja Hegde at the International Scotch Day at Famous Studio

Fine wines were thoroughly enjoyed at Artisan at the Sofitel at the fifth Indian Wine Consumer’s Choice Awards 2017 celebration party, presented by All Things Nice, the platform for knowledge, networking and indulgent experiences for wines, luxury spirits and gourmet food aficionados. Guests were happy to roam around the garden area and try out the range of wines from Good Drop, Charosa, Grover Zampa, Seagram’s, Reveilo, Sula, York, Bella Rouge, Myra and Mystik Oak. ■

Aged attraction

Teena Singh at the Campari Aged Boulevadier evening at Masala Bar

FO O D & H O S P I TA L I T Y WO R L D

Guests were in for a treat as Aspri Spirits hosted an exclusive tasting of Campari Aged Boulevardier at Masala Bar. You learnt that this drink was kept in Campari threelitre oak barrels for over a month where it underwent ageing that developed a smooth and deep flavour. Besides the Campari Aged Boulevardier, on offer were the Original Classic Negroni and Negrovski. The Campari Aged Boulevardier comprised equal parts of Campari with Scotch whisky and sweet vermouth, the Original Classic Negroni comprised equal parts of Campari with gin and sweet vermouth, while the Negrovski had Campari with vodka and sweet vermouth. ■

Jackie Matai, Paul Hillier, Anne-Marie Battista and Arun Kumar at the Banrock Station wine evening at Flavour Diaries

Fine wines Sipped and savoured at Flavour Diaries were the wines from Banrock Station from the famed Accolade Wines of Australia. Hosted by Aspri Spirits cofounders Jackie Matai and Arun Kumar, the evening included a master-class by Ann-Marie Battista and Paul Hillier of Accolade Wines. A selection of hors d’oeuvres crafted by chef Anjali Pathak complemented the wine intake. ■

MARCH 2017

121

Weekend

FRUITFUL PARTNERHIP Chhattisgarh Tourism Board and Thrillophilia have recently signed an MoU and collaborated to promote tourism in the state

UNDERSTANDING TAXES Anil Harish, advocate, DM Harish & Co, addressing the seminar organised

by HRAWI on direct taxes, in Mumbai

A BIG MOMENT Umang Narula, CMD, India Tourism Development Corporation (left), receiving the LEED Gold certification for The Ashok, from Mahesh Ramanujam, CEO and president, US Green Building Council (USGBC) and Green Business Certification Inc (GBCI)

BUILDING SYNERGIES William E Heinecke, founder chairman and CEO, Minor International PCL (left) and Ali Rashid Lootah, chairman, Nakheel announcing signing of a management agreement for Avani Ibn Battuta Dubai Hotel

NEW GENERATION PROFESSIONALS The ninth edition of Atithya, an inter-collegiate festival recently organised by AISSMS College of Hotel management at Pune, witnessed over 1000 participants, industry experts and guests. A total of 28 colleges from across India competed with each other at competitions.

122

FO O D & H O S P I TA L I T Y WO R L D

MARCH 2017

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