Food and Hospitality World (Vol.5, No.19) October, 2017

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FROM TABLEWARE TO TEA As the tea brews and is then poured into an handcrafted teapot, we hope the GST ambiguity also gets cleared straight and right so the industry can enjoy the benefits as promised

T

he evolution of any industry is directly proportional to what its users demand. Some industries witness tardy change while some experience growth across segments and niche pockets within them. The hospitality industry can be easily placed in the second category. Amidst its varied segments, the tableware segment has witnessed some encouraging changes. Food presentation is both an art and science and to enhance the visual appeal, the quality, style and finesse of tableware products takes centre stage.

According industry experts, the tableware industry has undergone a radical shift in recent times.The industry is set for an explosion and one can expect many innovations in terms of design and materials driven by changes in fashion, lifestyle, gastronomic trends, economic conditions and demographic factors. Globally tableware manufacturers are experimenting with different shapes, colours, materials, textures – anything and everything unconventional.There is an increase in demand for visually appealing as well as functional tableware.To provide our readers with a some further insight within the space, we present a special section on Tableware within this issue.

From tableware to tea, this issue also gives you some insights on tea culture.The story of Udyan Tea is the story of three tea enthusiasts whose search for a fine cup of cheer helped create India's only tea consultancy and pioneers in the e-commerce space for tea. For a company that traces its origins a 100 years ago,The Tea Trove has reinvented itself for the health conscious new age Indian consumer, offering unique tea blends using quality organic ingredients.Typhoo, UK's third largest tea brand known for its superior quality and brews, is owned by India's Apeejay Surrendra Group.

Finally it all boils down to GST. So we dedicate one more cover story to this pertinent issue that unanimously concerns the industry.

As the tea brews and is then poured into an handcrafted teapot, we hope the GST ambiguity also gets cleared straight and right so the industry can enjoy the benefits as promised.

REEMA LOKESH Editor

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Contents

THE IMPACT 10-14 Three months after the implementation of the Goods and Services Tax GST), the F&B and hospitality industry shares its insights on the effects of GST on businesses

MARKET RESEARCH GLOBAL COMMERCIAL KITCHEN EQUIPMENT: TOWARDS ENERGY EFFICIENT SYSTEMS The growing preference towards energy efficient commercial equipment

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TABLEWARE SPECIAL

FOOD RETAIL-TEA SPECIAL

WHAT'S ON THE TABLE?

THE TEA TROVE

Sandeep Adap,

UDYAN TEA TYPHOO

Director, Global Access Hospitality

Hiten Bhalaria,

20-24

26-32

Managing Director, Bhalaria Metal

Kamal Shah, Director, King Metal Works

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SPOTLIGHT UNIQUELY ANANTARA

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The newly opened Anantara Kalutara Resort and Anantara Peace Haven Tangalle Resort in Sri Lanka are perfectly positioned for Indian weddings and the MICE segment

CHEF PLATTER

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SPA & WELLNESS

DELIGHT FOR CEOS

COMPLETING A WELLNESS JOURNEY

Star chef George Calombaris bowls over Indian CEOs at this year's American Express CEO Series, with a masterfully crafted seven-course gala dinners in New Delhi & Mumbai

The Tamara Coorg recently started the Ayurveda indulgence programme combining some new treatments with a fitness regime

IN FOCUS STRENGTH OF ASSOCIATION

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The Hospitality Purchasing Managers' Forum's 7th Anniversary Celebrations, Convention and Awards 2017 was recently held at Indana Palace, Jodhpur

54 | NEW KIDS ON THE BLOCK Ventana Big Sur

56 | PRODUCT TRACKER GAIA

60 | MOVEMENTS Alila Diwa, Goa

73 | WEEKEND Scene and Heard

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VOL 5 NO 19, OCTOBER, 2017

HEAD OFFICE FOOD & HOSPITALITY WORLD

Chairman of the Board Viveck Goenka

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.

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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.

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Food & Hospitality World REGD.WITH RNI NO. MAHENG/2012/42381,POSTAL REGD. NO. MCS/161/2016 – 18, 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.

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COVER STORY

THE IMPACT Three months after the implementation of the Goods and Services Tax (GST), the F&B and hospitality industry shares its insights on the effects of GST on businesses

BY MOHIT RATHOD

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COVER STORY

F

ollowing the ambiguity during the transitional phase, the industry witnessed a significant amount of efforts aimed at getting more clarity on GST. Numerous educational seminars have been organised across the country since July 1, which have played a crucial role in ensuring GST compliance across the F&B and hospitality industry, thereby facilitating smooth functioning of business during the transition period. Dilip Datwani, president, Hotel and Restaurant Association of Western India (HRAWI), describes, "The GST is a big change to the taxation system, not just for the sector but for the entire nation. In the first few weeks most establishments were ambiguous about certain guidelines in the new tax system and were in disarray. With the abolishment of multiple taxes and with a unified tax code filing of the taxes is expected to become simpler. However, things are yet to get streamlined and extension of time has been provisioned where there are issues."

Simplification with online transparency was the aim of self-data updating aspect of GST, however the industry has observed that GST could not be filed without a consultant. Nevertheless, industry players see the change in process as a big transformation to the way businesses file taxes today, which is better than before.

THE TRANSITION Vishal Kamat, director, Kamat Group, shares that the transition process has been smooth due to months of planning in advance. The major impact areas during the transition process were the hotel software and systems, training of employees and also communicating with the vendors and customers. "We were in constant touch with our tax consultants who have played a big role in the entire transition process. We have claimed the possible benefits under the transition scheme. There were some teething issues in the first few days but we have identified them and taken necessary steps to streamline the process," informs Kamat.

The GST Council had constituted eight standing committees and 18 sectoral working groups for smooth rollout of GST. The major role of the standing committee was to provide solutions to the GST council which are suggested by the respective industries.

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Whereas, according to Punish B Sharma, area general manager of Meluha, The Fern, an ecotel hotel, large enterprises have been already geared up for the changes required in their current system to comply with the new GST regime. He says, "Transition process was quite smooth as all the guidelines were given well in advance.

However, there exist doubts on operational level which are getting resolved in time."

DILIP DATWANI president,HRAWI

“In the first few weeks most establishments were ambiguous about certain guidelines in the new tax system�

KAMLESH BAROT past-president,FHRAI

"Non-composition for Input Tax Credit or nonprovisioning of IGST has severely impacted the business negatively"

THE IMPACT An immediate impact following the implementation is that Indian MICE industry has been hampered as Input Tax Credit (ITC) is not available in the case of interstate accommodations, as pointed out by industry body HRAWI. Datwani elaborates, "Determination of tax per cent based on the published or declared rate created lots of confusion among hoteliers as the actual billed amount after discounts might fall in a lesser tax slab. Uncertainty on certain clauses created confusion between guests and the establishments. The increase in tax is directly an additional burden on the patrons and this has impacted the restaurant business. Home delivery orders have dipped as customers are billed 12 per cent GST for non AC restaurant and 18 per cent GST for AC restaurants on food orders even if they do not enjoy the comfort of the restaurant."

"One of the anomalies in the present tax regime is that hotels are required to levy the rate of GST applicable on the rack rates rather than on the actual Best Available Rate (BAR). This has been creating confusion and conflict for hotels. Clubbing of packages and complimentary meals should be treated separately and not under the room tariff as these add-on services may cross the threshold limit of a particular tariff value to slip into the higher GST slab. Non-composition for Input Tax Credit (ITC) or non-provisioning of IGST has severely impacted the business negatively," explains industry stalwart Kamlesh Barot, past-president, Federation of Hotel and Restaurant Associations of India (FHRAI).

In regards to the above mentioned issues, FHRAI has also represented to the state finance ministers of Gujarat, Tamil Nadu and Maharashtra. The federation has expressed hope that the government will address the issues affecting the industry and pass a resolution at the earliest.

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COVER STORY 28 per cent GST rate

18 per cent GST rate

12 per cent GST rate

Accommodation in hotels including fivestar and above rated hotels, inns, guest houses, clubs, campsites or other commercial places meant for residential or lodging purposes, where room rent is `7500 and above

Accommodation in hotels, inns, guest houses, clubs, campsites or other commercial places meant for residential or lodging purposes where room tariff of `2500 and above but less than `7500

Accommodation in hotels, inns, guest houses, clubs, campsites or other commercial places meant for residential or lodging purposes having room tariff `1000 and above but less than `2500

Supply of food/drinks in restaurant having facility of AC or central heating at any time during the year

Supply of food/drinks in restaurant not having facility of AC or central heating at any time during the year and not having license to serve liquor

Supply of food/drinks in outdoor catering Supply of food/drinks in restaurant having licence to serve liquor Bundled service by way of supply of food or any other article of human consumption or any drink, in a premises (including hotel, convention centre, club, pandal, shamiana or any other place, specially arranged for organising a function) together with renting of such premises

KEY CONCERNS Since the announcement of tax slabs, prior to the implementation, the 28 per cent GST rate for luxury hotel accommodations with tariff of `7500 and above has been raised as a major challenge, affecting hotel businesses and tourism. "Unavailability of ITC in the case of interstate accommodations and MICE, GST levy on the published tariff and not on the best available rate are some of the serious hindrances that are hampering growth of the industry," Datwani points out. Echoing Datwani's view, Rishi Puri, vice president, Lords Hotels & Resorts, shares, "Businesses or enterprises hold MICE events in different regions because those regions may be their markets or they may have some strategic tie-ups there. To host MICE or related events becomes necessary for such enterprises to conduct their business without having to operate from that particular region. In not being able to receive an Input Tax Credit (ITC) under the GST will act as a deterrent in conducting such a practice which is directly bad for business. Not only is it bad

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There are some grey areas in the GST laws relating to taxation of free supply of services, concept of declared tariff, reverse charge mechanism and anti profiteering.The government has been very proactive in addressing the doubts and issues of the business fraternity, but more clarity is needed

business for one such enterprise but it’s bad for the hospitality industry too."

"There are some grey areas in the GST laws relating to taxation of free supply of services, concept of declared tariff, reverse charge mechanism and anti profiteering.

The government has been very proactive in addressing the doubts and issues of the business fraternity, but more clarity is needed. We are also bearing the cost of taxes in case of alcohol, electricity, natural gas and

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petrol since they are not covered under GST," Kamat explains, adding that there are also some issues from the guest point of view since those guest who are registered in other states are not able to claim credit of GST paid and also consumption of F&B is kept in the negative list of input credit.

"Hotel industry is capital intensive but we are not able to claim credit of GST paid on work contracts for building new projects which has a huge impact," he says.

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COVER STORY

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VISHALKAMAT

RISHI PURI

PUNISH B SHARMA

director,Kamat Group

vice president,Lords Hotels & Resorts

area general manager,Meluha,The Fern,An ecotel hotel

"We have taken all the steps to ensure that are no major disruptions to our businesses"

"Not being able to receive an Input Tax Credit (ITC) under the GST will act as a deterrent"

“Transition process was quite smooth as all the guidelines were given well in advance”

POSITIVE ASPECTS Amidst several difficulties and challenges, a positive impact hailed by various businesses in the hospitality sector has been that GST structure has helped in cutting down the large number of taxes imposed by the central and state governments, reducing the effective tax rate and simplifying the tax structure. Affirming this, Kamat says, "Since it is a new concept which is completely different from the earlier regime, it will take time to settle. We have taken all the steps to ensure that are no major disruptions to our businesses. For example, we have been reaching out to all our vendors and customers to obtain their GST details and HSN codes and update them in our IT systems."

Urbanisation, growing awareness of western lifestyle, higher income were some of the factors that contributed to the growth of the restaurant industry. With the GST coming into force, several state levied taxes like the value-added tax (VAT), entertainment tax, sales tax, service tax, purchase tax etc, have all been subsumed into a single unified tax. "As a consumer, the GST on restaurant meals has made dining

out more pocket-friendly with a single transparent 18 per cent charge as opposed to the earlier multiple 20-24 per cent charges that were cumulatively levied," shares Sharma. Overall, trading on several commodities that was not regulated earlier has become more structured; for instance, oilseeds, pulses and cereals have been put under the light of a structured tax, and therefore can be accessed better in terms of both manufacture and consumption.

sometimes causes confusion. “The GST levy on the published tariff deters provision of any discounts or clubbed packages to its patrons which may result in their short stays at the property. GST charged on food delivery has come as a negative surprise to customers," adds Datwani.

According to Sharma, consumer buying behaviour is the sum total of consumers' attitude, preferences, intentions and decisions regarding their behaviour in the marketplace while purchasing a product.

Imposition of taxes may affect buying decision of consumers. "Transition to VAT from sales tax has not affected the buying decision and same can be expected about GST as the tax regime will be based on staged collection of tax. It was found that people do not give much importance to invoice based purchases. It would be in the interest of better revenue collection that for GST regime awareness programmes focusing on consumers should be conducted so that invoice based purchasing practices are promoted and GST regime turns out to be not only comprehensive but also revenue productive," he adds. ■

CONSUMER FOCUS There is greater awareness about taxes among the consumers compared to earlier regime due to the measures taken by the government. Due to the simplification of the tax structure, it is now become easy to understand the tax component in the bill and its calculation. "Since major emphasis of GST is in the bill-to-bill matching to claim input credit, we have also received some queries regarding the tax calculations from our guests which have been explained to them," Kamat opines.

The complex structure of different tax slabs based on room tariffs is not necessarily known to guests which

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G 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.

G Our product range insulated food pan carriers, insulated beverage dispensers for both hot and cold, insulated food barrels, ice boxes, delivery boxes etc.

G 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

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Market Research

GLOBALCOMMERCIALKITCHEN EQUIPMENT: TOWARDS ENERGYEFFICIENTSYSTEMS The growing preference towards energy efficient ENERGY STAR certified commercial equipment is encouraging consumers to upgrade their equipment, thereby driving the market growth, says a market study

A

ccording to the latest market study released by Technavio, the global commercial cooking equipment market is projected to grow to USD 18,960.5 million by 2021, at a CAGR of nearly seven per cent over the forecast period. Global commercial cooking equipment market is projected to grow to US$ 18,960.5 million by 2021.

Commercial kitchen equipment refers to appliances with electric or gas heating

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sources that are used in commercial kitchens.

Currently, the growing preference towards energy efficient ENERGY STAR certified commercial equipment is encouraging consumers to upgrade their equipment, thereby driving the market growth.

The need for energy-efficient cooking equipment is growing from food establishments around the globe and manufacturers are also coming up with technologies to be certified under ENERGY

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STAR. Moreover, the standard-sized fryers under ENERGY STAR certification are about 30 per cent more energy efficient compared to the standard variants. Energyefficient fryers provide shorter cook time and increased production rates through enhanced burners, and heat exchanger designs. Similarly, commercial gas convection ovens with ENERGY STAR certification are over 45 per cent energyefficient than the ordinary models. For

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Market Research

example, G S Blodgett's commercial convection ovens are certified by ENERGY STAR with being 50 per cent more energyefficient than regular models.

CERTIFIED EQUIPMENT A key trend that is anticipated to gain traction in the global commercial cooking equipment market is the growing demand for certified equipment. The food service establishments are concentrating on purchasing certified commercial cooking equipment for food safety and protection of the equipment. This, in turn, has led the commercial vendors to enlist their products under numerous certifying companies. For example, NSF certifies the equipment provided in the food service industry for the safety of food and UL is a company that certifies the product safety dealing with equipment design, electrical, materials, components, and manufacturing. Moreover, vendors like Star Manufacturing International and Waring offer commercial panini grills that are certified by both NSF and UL. Based on the product type, the report categorises the global commercial cooking equipment market into the following segments: ● Ovens ● Fryers ● Broilers ● Ranges ● Griddles ● Steamers ● Cookers ● Others The top three revenue-generating product segments in the global commercial cooking equipment market are discussed below: OVENS Commercial ovens are one of the most widely adopted types of cooking equipment for various cooking applications and reheating precooked foods. The key vendors in the market segment include G S Blodgett, Garland Group, and TurboChef Technologies.

Some of the commonly used commercial ovens include convection ovens, conveyor ovens, deck ovens, brick ovens, combiovens, rotisserie ovens, and microwave ovens. These are extensively used in various

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GLOBAL COMMERCIAL COOKING EQUPMENT MARKET BY PRODUCT PRODUCT

REVENUE 2016

COOKERS

$1,733.03 MILLION

FRYERS

$1,425.52 MILLION

RANGES

$1,605.36 MILLION

food service establishments, with manufacturers constantly focusing on redefining their oven technologies.

FRYERS Commercial fryers are used to prepare fried foods like potato chips, onion rings, doughnuts, and fried fish, chicken, and shrimps. The frying time and oil temperature largely depend on the type of food, the size of the fryer, and the nature of the food establishment. Based on the source of heat, commercial fryers are categorised into electric and gas fryers, where a gas fryer uses a natural gas flame as a heat source, and the electric fryer uses electric heating elements. Some of the key vendors that offer commercial fryers in the global market include Frymaster, Imperial Commercial Cooking Equipment, Henny Penny, and PITCO.

2016 MARKET SHARE

OTHERS 36.13%

STEAMERS 6.74%

GRIDDLES 8.04%

COOKERS 12.54%

BOILERS 5.80%

OVENS 8.81%

RANGES 11.62%

FRYERS 10.32%

BROILERS Commercial broilers are mainly segmented into electric and gas variants as per the heat source. Broilers are used to prepare vegetables, steaks, and other meat preparations, and are provided with overfired and under-fired heating elements.

Manufacturers of commercial broilers are currently focusing on adding improved features to ensure consistent cooking and enhance the quality of the food. Commercial broilers include charbroilers, salamander broilers, and cheese melters.

Technavio is a leading global technology research and advisory company. The company develops over 2000 pieces of research every year, covering more than 500 technologies across 80 countries. Technavio has about 300 analysts globally who specialise in customised consulting and business research assignments across the latest leading edge technologies. ■

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Marketing Initiative

Festive season with Puratos Puratos has always been a market leader when it comes to innovation and it has been a partner of any setup which endeavours to do something different, unique and innovative

T

he festive season has just begun and this time of year represents the perfect occasion for bakeries, patisseries and chocolatiers. The time that the slightest of good seems magical. The festive season means majestic aromas, twinkly lights, warm company and an extra sense of peace in one’s heart. The festive season is one that every baker, patissier and chocolatier understands. To them, festive season is as important and exciting as to anyone.

Bakers across the country are working round-the-clock to give their customers an extra-sweet experience, exclusively to make their festival time merrier than ever.

To meet all their dessert cravings, these bakers have introduced unique flavours that don’t just taste heavenly, but look irresistible too.

How amazing it is to simply walk into a bakery and grab yourself a slice of cheesecake and indulge into some cheesecake awesomeness. To make it the way it is enjoyed, bakers have a really difficult time preparing and crafting the cheesecake to look appealing, appetising and full of goodness.

Making cheesecake from scratch is not only time consuming, due to scaling and preparation, but getting a good result with constant quality and no cracking can’t be guaranteed. Puratos boasts of a ready-tobake original New York style cheesecake base made with a real cream cheese. This guarantees consistent results and allows many creative possibilities with your otherwise normal precisely scaled, but also a pain staking baking. It’s an absolute must have for all bakers and patisseries

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planning to have some scrumptious cheesecakes on their shelves this festive season.

It was found with Puratos’ Taste Tomorrow survey, that during festivals, Indian consumers love traditional breads which remind them of their good old days, but also prefer new and innovative applications. Studies also show that Indian consumers today like breads with softer textures, but also enjoy European bread varieties which generally are more crustier. To cater to both these needs, Puratos has its own sour dough known as 'O-tentic Durum' that creates a soft type of European bread that is soft in the inside and crunchy on the outside. O-tentic Durum natural fermentation process uses key ingredients to influence taste, flavour, texture, softness, shelf life and crumb

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Marketing Initiative structure in the breads for exceptional quality and taste.

It’s famously said, “You eat with your eyes first”. Maybe you are hungry or maybe you’re not, but either way often you see something and immediately, consciously or unconsciously have an urge to gorge on it especially during the festival seasons when people not just look for tasty foods, but also look for foods that are eye-catchy and good to see. Most bread loafs LOOK fresh because of its shine because of what is used to make it look that way. Such shines are normally egg-based and thus not apt for countries like India. Puratos’ own glaze known as Sunset glaze, is a golden egg wash alternative. Sunset glaze beautifies your bread range with a homogeneous colour and shine which is consistent for upto three days. The Sunset glaze can be applied on brioches and buns, croissants and puff pastries, soft bread and sandwiches and many other savoury

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applications making sure all of it doesn’t just taste good but also looks so.

Puratos has always been a market leader when it comes to innovation and it has been a partner of any setup which endeavours to do something different, unique and innovative. With the backing of a competent research and development wing, Puratos tries to be much more than just an ingredient supplying company, but a partner to all its clients in all ways possible. Be it enriching its clients with invaluable market analysis, cost efficiency, smoothening and strengthening processes thereby optimising efficiency to providing end-to-end solutions to the challenges faced by its clients.

The festive season means so much more to bakers, patissiers and the likes than understood. It's that time of the year when they work in overdrive and are also bound to be faced by challenges. So when you choose Puratos, you know that you get world class knowledge combined with

superior technology, supreme quality and an in-depth understanding of consumer needs and is perhaps a sure fire way to keep your consumers happy and coming back for more, making them not only your partners today but also your partners tomorrow.

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Tableware Special

‘PORDAMSA has been internationally praised for its modern and functional design’ Sandeep Adap, Director, Global Access Hospitality shares his views on the tableware industry

What are GAH's current offerings in the tableware segment?

PORDAMSA has been a market leader for porcelain and in business for over 35 years. Based in the heart of the Costa Brava, it is located 60 km from the French border and 120 km from Barcelona.

PORDAMSA has been internationally praised for its modern and functional design at an affordable price; always striving for product differentiation and adding value for the customer, together with excellent service. We trust in their products and always keep a full stock of their product range. As the company’s tagline suggests, it offers a wide variety of porcelain dish sets or individual pieces.

Our tableware items help culinary creations stand out with new types of presentation. At PORDAMSA, you will find a wide range of products and ideas that will move and surprise even the most demanding chefs. The hygienic properties and the resistance of porcelain are highly durable and allow these products to be used in dishwashers, microwave ovens, ovens and freezers.

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What are the new tableware product launches planned by the company?

GAH has evolved and is now present in different categories across: tableware & kitchen, glassware and cutlery. We have been able to stand out in each one of these categories for eye-catchy designs and a constant source for innovative products.

We endeavour to continue sourcing the best for our market leaders in hospitality.

considered a status symbol. The onus for this shift in mindset goes to the wide availability made possible by tasteful hoteliers and source partners who keep on looking out for better products and a viable change in this sector. ■

What are the company's views on new innovations in the tableware industry?

Over recent times, the demand for tableware products in India has seen a very dramatic shift. The products which were considered general utility are now

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'Tableware industry has undergone a radical shift in recent times' Hiten Bhalaria, managing director of Bhalaria Metal, shares his insights on the current tableware market scenario and innovations in the industry What are Bhalaria Metal's current offerings in the tableware segment?

Bhalaria Metal has kept pace with the changes observed in the global markets. We have already developed various products made from stainless steel in innovative designs. We are successfully supplying the new range to our international and Indian customers. The most popular is the Mini Series which comprises of smaller versions of casseroles, pans, woks, etc. Our chip cups, nut bowls, serving bowls are also very popular. We offer different kinds of finishes to our stainless steel tableware products which include copper, vintage, rustic, etc. We have introduced various designs of cutlery aimed at different segments of the food service industry.

Bhalaria Metal uses superior grades of stainless steel as raw material and advanced manufacturing and polishing processes which gives Bhalaria products an excellent finish and a long life, thus creating a value proposition for all its customers.

What are the new tableware product launches planned by the company?

Bhalaria Metal, along with its international customers which include some of the top tableware brands around the world, shall continue developing new

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products for the global and the Indian food service industry.

What are the company's views on new innovations in the tableware industry?

Tableware is the key to the design and branding of a venue.

The style of tableware not only influences the guest but also the chefs, as it gives them the tools to present food as per the style and the theme of the restaurant. The tableware industry has undergone a radical shift in recent times. The industry is set for an explosion and you can expect many innovations in terms of design and materials driven by changes in fashion, lifestyle, gastronomic trends, economic conditions and demographic factors. Globally tableware manufacturers are experimenting with different shapes, colours, materials, textures – anything and everything unconventional.

There is an increased demand for visually appealing as well as functional tableware.

Social media is also playing a crucial role in the choice of tableware for a venue.

There are millions of posts on various

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social media sites and apps like Instagram, Facebook, Twitter, etc where people keep posting pictures of the food that they have ordered in a restaurant.

Invariably, the tableware in which the food is served is included in the image giving viewers a peek into the style of the venue and influences the viewers whether they too would like to visit the place.

Today’s consumer is aware about global trends and has increased disposable income.

He aspires to replicate the fine dine experience in his home too, leading to an increased demand from the non-commercial segment. Earlier, Tableware mostly implied bone China, porcelain, glass and crystal.

Usage of stainless steel was restricted to cutlery. But now the perception towards stainless steel is changing. Stainless steel offers many advantages over other materials and if chosen correctly, easily complements tableware of other materials. Some advantages of stainless Steel are that it does not break if dropped and is more durable as compared to other materials. Its finish lasts for years with minimal maintenance and is dishwasher safe. It is also very economical and cost effective in the long run.

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‘Innovation is a continuous process’ Kamal Shah, director of King Metal Works shares about the company's tableware portfolio and his standpoint on innovation in the segment

What are King Metal Works' current offerings in the tableware segment?

We offer Square Napkin Dispenser in steel. Only plastic one was available in the market, which had the disadvantage of light weight, hence when you pull paper napkin, along with it whole dispenser lifts up.

Besides it easily gets damaged, once it drops from the table. Our Pattern Application is pending for registration. We already started selling S Steel Miniatures like kadai, sauce pan, buckets, milk can, roasting pan with grill risers in polish finish, copper finish, powder coating (different colours) finish.

This is new concept which has been accepted by the industry very quickly.

Besides above, we have a huge range of tableware which you can view on our website kingmetal.com.

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What are the new tableware product launches planned by the company?

Next month, we are launching S S Flatware with superior quality grade (18/10) mirror finish S Steel with unique design, consisting tea spoon, table spoon, soup spoon, desert spoon, fork and knife.

What are the company's views on new innovations in the tableware industry?

Innovation is a continuous process.

Industry gets every year new innovative products. Our designers innovate products with user-friendliness in mind. Existence will become difficult for those companies in the industry which will not come periodically with innovative products. ■

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TEA SPECIAL

‘WE ARE THE ONLYCOMPANY IN INDIAOFFERING SPOT BLENDING OFTEAS’ For a company that traces its origins a 100 years ago, The Tea Trove has reinvented itself for the health conscious new age Indian consumer, offering unique tea blends using quality organic ingredients. Rishav Kanoi, founder, The Tea Trove speaks about the company's innovative range of products

BY SUDIPTA DEV Please give a brief background of the company, including your production facility, marketing (stores, etc). What have been the key milestones ?

The Tea Trove traces its roots back to 1917, and at the peak of our family business, we used to own and manage 42 tea gardens in Assam, which included the cultivation, processing, trading and packing of tea. Over the years, we developed an expertise in planting the right tea (including clones created after years of scientific research), picking the best leaves, maintaining consistent quality, using state-ofthe-art machines to process tea, and also a deep understanding of the Indian consumer, his/her preferred blends, style of brewing, etc.

I joined the family business in 2002. After successfully turning around many of the ailing tea gardens in Assam, I launched my dream project in 2012 – the first ‘The Tea Trove’ café in Kolkata, which got rave reviews and soon became a favourite with youngsters. We successfully reinvented an

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Rishav Kanoi

age-old beverage and still continue to launch innovative variations of tea that have tremendous appeal – especially with the youth. Our customers simply love our freshly packed teas (black, white, oolong, green, etc.) sourced directly from the cultivators and

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blended into unique, exquisite flavours using real herbs (tulsi, peppermint, spearmint, etc), fruit (apple, orange peel, mango, pineapple, etc.), flowers (rose, lavender, jasmine, etc.) and spices (cardamom, pepper, cinnamon, etc.). In addition to the health benefits, our products are handcrafted and made fresh daily with all-natural ingredients.

We have launched The Tea Trove outlets in kiosks at multiple locations across Kolkata and Delhi including malls. We have also started retailing our products via Grofers, Swiggy, Flipkart, our online store and over shelves of departmental stores.

Over the next two years, we plan to open 30 outlets in multiple formats across Delhi, Chennai, Hyderabad, Mumbai and Bengaluru, for which we are also exploring the option of securing venture funding.

What is the unique brand proposition of The Tea Trove in India's speciality tea market ?

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TEA SPECIAL

We are the only company in India offering spot blending of teas, herbs, spices, flowers and fruits to customers, which is possible because we are using high-quality organic ingredients and are not flavouring our teas.

At The Tea Trove our customers can choose from our exotic healthy blends or can create their own blends. Not only do our customers get the health benefits of the teas but also the health benefits of all the real ingredients added in the blends. Also along with our loose teas, we give complimentary loose teas bags to our customers.

Are you offering only Indian origin teas and blends or global origin teas also ?

India makes one of the best quality tea in the world, however, the best teas generally gets exported. We are only using Indian origin teas and blends, which has been well accepted by our customers.

Is your focus on the retail segment or the HoReCa sector ?

We are into retail along with HoReCa sector. We are supplying our teas to Swissotel and JW Marriott, Kolkata. We are also supplying to a number of cafes in Delhi.

What are your expansion plans in India and export of products ?

Over the next two years, we plan to open 30 outlets in multiple formats across Delhi, Chennai, Hyderabad, Mumbai and Bengaluru, for which we are also exploring the option of securing venture funding.

Have you observed any interesting trend in terms of changing profile and preference of Indian tea consumers ?

Indian customers are getting health conscious and demand for green teas and herb teas or tisanes are on a rise. Customers don't mind to shift to quality loose teas from their regular tea bags. Hotels are also looking at serving their esteemed customers loose teas and discontinue serving traditional tea bags to add value to their tea drinking experience.

How has the Darjeeling crisis impacted the industry ?

Darjeeling crisis is a very worrying news for the tea industry, which if not sorted immediately will have a long term effect on the Darjeeling tea brand. â–

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TEA SPECIAL

THE TEACRUSADERS The story of Udyan Tea is the story of three tea enthusiasts whose search for a fine cup of cheer helped create India's only tea consultancy and pioneers in the e-commerce space for tea

BY STEENA JOY

Punit Poddar

T

he team behind Udyan Tea are a bunch of tea-aficionados who have a legacy that few can claim - they all belong to the land of tea. Which means, they intrinsically know what good tea tastes like. Being natives of Siliguri (Darjeeling district), a great cup of tea has always been a given for them. And this is not just about your regular cup of doodh wali chai, but a fine Darjeeling Black or a Green or an Oolong tea. Udyan Tea was started in 2012 by the trio - Parvez Gupta and Punit Poddar, along with Soveet Gupta as a founding member, (all belonging to entrepreneurial families) who, during their travels to various parts of the country, realised there is a severe lack of good quality tea.

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Parvez Gupta

Poddar’s family has been into the tea business for over five decades and he himself has been a tea taster for over 10 years now, tasting close to a thousand cups of tea each day. His vast experience in this field coupled with deep relationships and sourcing abilities from hundreds of gardens, giving the team the required edge to operate in this domain with perfection. Parvez Gupta has been pivotal in execution of the business idea while taking care of technology and operations with great finesse. As for Soveet Gupta, marketing and business development has been his forte and he’s put this to good use at Udyan Tea. “Most of the good quality produce is mostly exported to foreign markets where people appreciate these types of tea much

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Soveet Gupta

better than we do, leaving virtually nothing for our own people. So the question is - if none of the existing companies are doing anything about bringing the finer, fresher teas to the masses, then what can WE do about it? Thus was born Udyan Tea out of a strange concoction of frustration and deep passion,” reveals Soveet Gupta. Pioneers in the ecommerce space for tea, Udyan Tea prides in bringing the finest tea from the estates to your cup. He adds,“Udyan means Garden and that’s what we represent - from the gardens. We strive to bring only the finest handpicked single estate tea as well as the most flavourful blends to the people. We guide ourselves towards creating an experience for the final consumer, that we ourselves experience here. We ought to be drinking the

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best tea out there, no further questions asked.

Today, we pride in being the only tea consultancy in the country, where we are not only serving the best tea to consumers, but also helping other brands with their portfolio and cafes with their menus.”

India has traditionally been a tea drinking nation but is it mature enough to appreciate exotic and luxury teas? Soveet agrees that India has traditionally been a tea drinker, focused on the low priced CTC Black Tea variant that is prepared with milk.

The primary reason for this being lack of access to most other variants. Even if the older companies offer these other variants, the quality in most cases is sub par. Given these facts, people are either unaware of the vast domain that comprises this drink, or have developed a dislike for Green or Orthodox Black Teas - since all they’ve tasted is low quality dust (fanning) grade tea put inside tea bags. “If you ask us, India has always been ready for exotic and luxury teas.

All they need is proper access coupled with

enough information about the variants, so that they can make an informed decision. If someone were to taste an authentic cuppa steeped with the excellent whole leaf teas that India produces, they would be surprised at what they’ve been missing out on all their lives,” he opines.

FINE TEA IS LIKE FINE WINE Udyan Tea's key USP lies in its founding team. The founders have a combined experience in two fields critically important for delivering a memorable experience to tea lovers - Tea and Technology. Poddar's 10+ years of tasting experience is much more

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than any tea tasting course can offer. He says,“People might have heard enough about wine tasting and its intricacies, but do not realise that fine tea is somewhat like fine wine and you need to be sure that selection and blending of your cuppa is in safe hands.

That’s where we have an edge. Further, from an operational point of view, our location in Siliguri is ideal in terms of procurement of tea since accessing the source is incredibly convenient. And being a pioneer in this niche space of tea e-commerce in the country, we have seen the market evolve over the years and understand it very well, especially in terms of consumer preferences.”

Sustainability is a priority for Udyan Tea. The company purchases the teas from a number of small growers on a continuous basis. This helps the farmers fetch the best prices for their teas by eliminating middlemen, thus contributing to their sustainability. These growers do not own any tea estate, instead farm tea on smaller patches and their manufacturing process is usually carried out manually without the use of machines. Udyan Tea has an experience oriented tea tasting process which is at the core of all tea that it deals in. “We ensure that the appearance, aroma and taste of your tea is nothing short of excellent. Our teas are bought directly from the estates and selected from amongst hundreds of samples. Our no compromise approach ensures that the teas are vacuumed the day we buy them. Once vacuumed no external factors can affect the quality of the tea and the freshness is locked within. When a tea lover opens the pack, the original aroma greets them and the tea is just as it was on the day it was packaged,” shares Parvez Gupta.

BREW OFTHE FUTURE The company has a three-fold product

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philosophy: Freshness, authenticity and quality and this is what drives its product line. Soveet Gupta adds, “When it comes to creating our flavoured tea blends, we adopt the same sourcing philosophy for our herbs, spices, flowers and fruits. With each blend that we have in our portfolio, our aim is to make sure that each blend is unique. And this is the outcome of an extensive R&D process that we conduct instead of mindless random combinations.”

Commenting on whether e-commerce is crucial to business growth, Soveet Gupta says, “E-commerce is excellent in its capacity to quickly reach out to a mass audience given the size of the country and its population. Scalability can be attained with ease since reaching out to a wider audience does not require months of planning and distribution expansion. One only needs to focus on expansion of operations at the source. Even with zero presence in the offline channel, growth of business can be expected in two or even three digit figures while solely relying on ecommerce revenue. Having said that, the offline market has its own set of advantages, the key ones being easy access to daily shoppers and the resultant impulse buying.”

Udyan Tea has served over 12 million cups of tea to consumers in the past four years. “We are proud of this feat and are eyeing the next 13 million within the next 1-2 years. We have been shipping out our teas internationally since the very beginning and have exported to over 25 countries till date.

US, Canada, UK, France, Germany, Luxembourg, China, Taiwan, Japan,

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Australia, Malaysia, Singapore to name a few,” states Poddar.

Apart from B2C sales, Udyan Tea supplies a lot of teas to hotels, cafés and other tea brands in the country and abroad. The company serves as consultants to these businesses and advises them on their portfolios. Parvez Gupta adds, “Our aim ultimately is to bring the finest tea to the cup.

And to do this, tie-ups with other brands is a no-brainer. Our expertise, experience and sourcing ability allows execution of this with ease. About half of our revenue is currently from institutional sales.”

As for the future roadmap, for the immediate term the company has launched a unique subscription plan which lets users discover new teas each month. Soveet Gupta sums up, “We believe that tea is something that needs to be hand curated and picked out individually for each drinker.

And so is our subscription offering. In the longer term, we want our brand to be the top tea destination on the internet. On the offline front, we do not have anything planned currently. But that could change if we see any synergies and opportunities come our way.” ■

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OFFUSIONS AND FLAVOURS Typhoo, UK's third largest tea brand known for its superior quality and brews, is owned by India's Apeejay Surrendra Group. The brand which launched in 2008 has introduced over 25 flavours with some exotic variants and is all set to launch some new flavours in new segments in a new packaging

BY SALONI BHATIA

O

ne of the fastest growing brands in the India market, Typhoo teas are available all over India and also has a presence in some of the prominent hotel brands. From high quality

special teas, 100 per cent caffeine free organic tea to fruit infusions, the brand offers varieties of teas in the India market.

Speaking to Food & Hospitality World about the brand, Subrata Mukerji, business

Razi Khan

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VISIT US AT Pav 2 Stand 11

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head, Typhoo, says, “We got Typhoo into India at a time when the market was developing as people were open to trying variety of beverages. The masala tea dominated the India market and our brand wanted to bring in a refreshing change.

Typhoo has slowly become one of the largest players in the world which produces more than 24 million kg of tea every year.”

The brand has introduced the new fuso tea bag packaging for its variants. Mukerji mentions, “Fuso is actually an old style of serving tea where the aroma and uniqueness of leaves can be retained in a nylon cloth triangular bag. The tea infuses easily as leaves retain their freshness which is not possible in other packaging.

Fuso is actually the name of the company that manages the machines that create this packing which is essentially a pyramid tea bag without any staples. We are the first ones to introduce this packaging on such a large scale with a wide presence in the country. It truly gives a different experience as the freshness can be felt through every sip.”

Speaking about the demand and supply parity in the India market, he states, “Consumption of tea in terms of per cup volume in India is comparatively low than other countries. We have 1.3 million people drinking tea which can't match 20 million tea drinkers in UK, because they are on the higher chain of the product cycle. They pay more for a cup of tea and different varieties.

But nevertheless, India is one of the largest consumers of tea.”

Typhoo was launched in India in 2008 and since then many new flavours and infusions have been introduced, catering to the India market. “Our differentiation as a brand is that the varieties we have are not run of the mill. We have fusions and flavours which are not served by any other brand in the country. Tea flavours like coconut,

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lemongrass or fruit infusions add more opportunities for the consumers to experience tea in a different manner altogether,” Mukerji informs.

He adds, “It is very crucial that we do things which are different from the consumption pattern. One needs to understand the consumer and make the decisions accordingly. We tweak the flavours according to the India market. As of now we have not retracted any of our products which is always a big challenge.”

The brand has also been associated with Rainforest alliance in order to practise the best way of growth and not harm the environment. Mukerji elaborates, “They have been with us for about four years now, guiding us through some of the harvesting and planting practices. Out of 18 of our gardens, 11 have been audited by their team and that is how we are wanting to make a bit of difference in our production. Through this concept we are wanting to reach out to the more evolved and more aware customers who are willing to pay a higher price for a

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responsible product.”

Speaking about the expansion plans, Mukerji adds, “We are understanding through our research that the consumption will be much more faster. So we are looking at single serve or ready to drink instant tea and infusions. Instant teas we plan to do this year hopefully. We have also been looking into coffee but it shall come at a later stage.”

Razi Khan, director, sales and marketing, Typhoo, was recently in Delhi to host a special tea tasting session in order to raise awareness about the brand's products.

When asked about the trends in the India market, he asserts, “Seeing the millennials in the country I am sure out of home consumption in India is going to be massive.

They are seeking an experience, be it quick or indulgent, and Typhoo as a brand provides that. Tea is such beverage that you can have all day which also helps in digestion.”

Typhoo also serves in hotels and with the new packaging they shall pitch in for executive suites which matches the brand value. ■

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UNIQUELY

ANANTARA The newly opened Anantara Kalutara Resort and Anantara Peace Haven Tangalle Resort in Sri Lanka are perfectly positioned for Indian weddings and the MICE segment, offering celebrated brand luxury in beautiful natural environment

BY SUDIPTA DEV

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M

inor Hotels Group, which is well known in the India market because of its popular Anantara brand of hotels in Thailand and the Middle East, in the last one year opened two properties in Sri Lanka. Anantara Kalutara Resort and Anantara Peace Haven Tangalle Resort are ideal destinations for Indian weddings and the MICE segment. Anantara Peace Haven Tangalle Resort was opened in December 2016, while Anantara Kalutara was opened in the end of last year but completed in the mid of 2017 - the property has been fully operational from June 2017.

Adjacent to it is Avani Kalutara which is a five year old property. Anantara Kalutara Resort is a tranquil retreat located in Kalutara town about an hour and a half drive from Colombo airport. “It is a beach getaway resort and because of its proximity to Colombo, it is very easy for locals to come for weekends. The new ballroom can accommodate about 350 to 400 people for dinner. We are pushing hard after the MICE

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market. We have already done a number of events from India here, which have been very successful. India is a key market for us, in terms of weddings, MICE and social events,” says Giles Selves, area general manager, Anantara Kalutara Resort, Anantara Peace Haven Tangalle Resort and Avani Kalutara Resort.

Anantara Kalutara Resort has been designed by Sri Lanka’s most famous architect – Geoffrey Bawa, and celebrates his unique ouevre for open spaces encompassing the beauty of nature, with the country's craft heritage. The property has 141 rooms, and for Indian weddings it is a perfect size to buyout the whole resort, accommodating 300 guests. “We see many people inquiring for 300-350 people. We have 24 hour full board buyout right from US$ 60,000. It is a good value proposition for socio party, wedding market,” mentions Selves. There are 105 rooms in Avani Kalutara Resort and the inventories of both properties can be combined. “Avani is a four star brand, Anantara is a five star brand, so

you can combine the two. What we have seen some people do is have all the guests in Anantara and put some of the entertainment that they fly in, at Avani. It works well from that perspective,” states Selves, pointing out that an Indian client has booked both hotels for a party next year. The expansive Anantara Spa at the resort is a highlight for guests and a buyout package includes spa treatment for wedding / MICE clients.

FOCUS ON INDIA MARKET Regarding promotion of the properties in the Indian market Selves says that their director sales and marketing is an Indian and spends a considerable amount of time

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in focusing on the market. The hotel group also has a GSA office in India who focus on the outbound business for the whole company. While India is still exploring Sri Lanka in luxury FIT, in the luxury space, it is predominantly group driven. Taking into consideration the fact that Anantara is a much respected brand in India it will work to the advantage of Sri Lanka properties. “We are already getting good enquiries and the signs are positive. Word of mouth will start to spread,” says Selves, informing that the executive chef in the property is from India, along with another chef. “When it comes to weddings, it is important for the chef to understand the nuances of the culture. He gets it from the start, the planning process is much easier and faster, and the execution is more seamless. From the couple of events that we have done, it has given a great level of comfort to the families involved because of this factor,” acknowledges the area GM. The restaurants in the property are - Olu, Spice Traders, Acquolina, along with the picturesque Upper Deck Pool Bar and Dining

by Design (exclusive private dining).

For the MICE segment, there is a lot that the property can offer. The newly opened state-of-the-art ball room opens up to the

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beauty of the natural surroundings. “We have enough culture, scenery and experiences, from MICE perspective that adds value. We can do things on the beach, use the river, go out to the communities, water sports activities,” says Selves. The experiences are varied and interesting - there is a fishing guru, in traditional Sri Lankan way, deep sea fishing, kayaking, canoeing, a coconut guru who teaches how to climb a tree. The Spice Spoons culinary school is another highlight where you get the opportunity to go and buy fresh produce from the market, back at the resort cook Sri Lankan delicacies under the expert guidance of the chef and savour it while enjoying the scenic environs. A must visit is Geoffrey Bawa's country home, which is located not too far from the property and so is the tea factory. Geoffrey Bawa also designed Avani Bentota Resort & Spa. The property is already popular among Indians.

From Bentota, they can explore the attractions of Galle, a heritage town with many interesting tourism highlights.

INTIMATE WEDDING DESTINATION Anantara Peace Haven Tangalle Resort is located on the island’s southern coastline and offers its guests a unique resort

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experience. The resort is set on a secluded stretch of beach amidst a 21-acre coconut plantation. There are 120 guest rooms and 32 private pool villas. Located on a rocky outcrop, the property is an ideal destination for beach weddings with a difference. It is in fact a perfect location for intimate wedding celebrations. “In Tangalle there is no ballroom, but in August an Indian family bought the resort out and put a marquee up in the grounds for the party,” states Selves.

The restaurants include Journeys, Verele, Il Mare, El Vino, along with Pool Bar, Lobby Lounge and Dining by Design. While Verele showcases the skills of Chef Asanka Sampath in Teppanyaki-inspired dining, Il Mare the Italian restaurant is located on the edge of a cliff and offers astoundingly stunning views of the waves crashing against the rocks.

There is also a surf school in Tangalle, about 10 minutes drive from the property where guests can take classes.

Another must-do activity from the resort is Udawalawe National Park Safari, where you can have close encounters with its most famous denizen – the elephant, along with many avian friends like peacock, painted stork, Sri Lankan grey hornbill, and others. ■

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Chef's Platter

DELIGHT FOR

CEOs

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Star chef George Calombaris bowls over Indian CEOs at this year's American Express CEO Series, with a masterfully crafted seven-course feast presented at gala dinners in New Delhi and Mumbai

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he most popular Australians in India used to be cricketers or actors, but this is a thing of the past; post the advent of MasterChef Australia. Now heading for the 10th season on television, Chef George Calombaris, one of the host judges, bowled the guests over with his food at the second edition of American Express CEO Series 2017 held over the weekend. Taking inspiration from his Greek heritage, Chef George curated an exclusive delectable menu based on Greece – the blessed land of the sun, the seas and the olive trees.

The bespoke dinners recently held in New Delhi at the Roseate House and at St Regis Mumbai saw the presence of crème de la crème from the Indian business, finance, media and technology communities in attendance to relish a night of luxury combined with an extravagant culinary experience curated

by Chef George. Some of the guests present were Gregoire Carde, chief financial officer, BMW Financial Services India; Abhiraj Bhal, CEO, Urban Clap; Deep Kalra, CEO, Makemytrip; KS Dhingra, chairman, Berger Paints; Rajat Luthra, CEO, KFC; Arvind Uppal, chairman, Whirlpool; Suresh Narayanan, CEO, Nestle India; Ajit Joshi, president and COO, Urban Ladder; Harish Bhat, chairman, Tata Global Beverages; Nick Gliddon, director, Vodafone Business Services; Sanjeev Kapur, executive vice president, HDFC Standard Life Insurance; Shishir Baijal, chairman and managing director, Knight Frank India; Capt Amarjeet Vidyarthi, MD, Indus Consulting; Nidhi Dua, country manager, Marks and Spencer; Vivek Ramabhadran, vice president – Asia-South, Swarovski; Akash Poddar, COO, Yatra amongst others.

The event also witnessed Chef George having a fan moment when Sachin Tendulkar attended the Mumbai event.

Their mutual admiration for their respective profession was admirable to watch.

When such top executives come together to dine, the gastronomic spread can be nothing short of extravagant excellence. The guests were treated to a lavish menu ranging from beetroot Greek salad with papadum praline, potato

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skordalia followed by slow-cooked egg with smoked yoghurt, almond butter naan and garlic roti. Poached chicken with hellenic grain salad in cauliflower cream followed suit. The fifth menu comprised of curry butter poached carrot, apple, malt tarama, horta with wild rice. The next course was “gr-indian street food” soft-shell crab naan

together to build peer relationships and explore opportunities manifold. It was my distinct pleasure to have curated these dinners where we witnessed the amalgamation of luxury and power under one roof, bonding over their common love for food.”

Speaking about the initiative, Manoj Adlakha, CEO, American Express Banking Corp, India, comments, “At American Express, we are passionate about delighting our customers and making their experiences memorable. Many of our card members are food connoisseurs and we curate events for them to treat their culinary senses. It was a pleasure to be a part of this successful series for the second consecutive year and witness Chef George mesmerise the boardroom executives with his Greek inspired cuisine.”

Anuraag Bhatnagar, multi property vice president, Luxury India, Marriott International and general manager, The St. Regis Mumbai, says, “The St Regis Mumbai is delighted with the association

The bespoke dinners recently held in New Delhi at the Roseate House and at St Regis Mumbai saw the presence of crème de la crème from the Indian business, finance, media and technology communities souvlaki which was eaten with hands; no cutlery allowed. The final meal was the toothsome mastic, strawberry, vanilla loukomades. The menu truly was an exciting amalgamation of Greek and Indian cuisines and highlighted the fact that simple veggies can be turned into gourmet cuisine.

Speaking on this concept, Sapna M Vats, director – luxury marketing and special eventsm, Evolve, says, “The second edition of CEO series was huge success and it is an impressive feat achieved by my team. Chef George and his team were a true delight to associate with. The idea behind this annual series is to create opportunities of bringing so many impressive and creative top executives

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with The American Express for the second edition of its CEO Series. The evening was a spectacular success, a blend of exquisite cuisine curated to perfection for a stellar audience. Renowned for its tradition of innovation and commitment to impeccable service, The St Regis Mumbai continues to be the best address in the city of Mumbai.”

“Delighted to have Chef George conceptualise the exquisite menu for the guests in Delhi. Our endeavour at Roseate House is to bring together a diverse array of culinary expertise and experience at our restaurants serving wide-ranging cuisines; it was a delight to host the event at the hotel," adds Kush Kapoor, area general manager, Roseate Hotels & Resorts. ■

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In Focus

STRENGTH OFASSOCIATION The Hospitality Purchasing Managers' Forum's 7th Anniversary Celebrations, Convention and Awards 2017 held at Indana Palace, Jodhpur brought to the fore the strength of the association which now has presence in 40 Indian cities and is soon to go global

BY SUDIPTA DEV

T

he 7th Anniversary Celebrations, Convention and Awards 2017 of Hospitality Purchasing Managers' Forum (HPMF) organised in Jodhpur recently was a mega event that witnessed an eclectic gathering of delegates - purchasing managers, media and leading names from hospitality and other fields. HPMF has more than 1500 members across India and the Middle East, and has come a long way since inception, bringing to centrestage the important function of procurement in the hospitality industry. As the community has gained recognition thanks to the relentless efforts of the association, it has brought to limelight the contributions made by individual purchasing managers, for their companies and their fraternity. The threeday convention also highlighted many unique experiences that Jodhpur offers as a destination.

Speaking at the inaugural function

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Mohan Deshpande, chairman, HPMF said, “Rajasthan is a land of palaces and royalty, and celebrates success like no other destination. What better place to celebrate our 7th anniversary than Jodhpur. The core committee and working committee has worked hard to ensure that this year’s event is greater, grander and more engaging than previous years.” He also informed that this year the first batch of certified purchasing managers have graduated. HPMF has also launched many chapters including Delhi, Bengaluru, Goa, Hyderabad and Pune. “Very soon we will move overseas, I urge the first time participants and young members to hone their skills and take the profession to new heights,” added Deshpande.

Nitin Shankar Nagrale, general secretary and founder, HPMF, stated, “The objective of the convention is to develop, network and grow.” Urging the purchase managers to believe in 'Make in India', he mentioned, “I am sure collectively we can do that. HPMF is

in 40 Indian cities and the first international chapter will be launched in Dubai in January 2018. We are hoping of tying up with several international associations of purchase managers who have shown a positive response to HPMF.” In his keynote address chief guest, Rahul Pandit, MD and CEO, Ginger Hotels, also urged the purchasing managers to support ‘Make in India’ while making purchasing decisions for their organisations as it will lead to job creation in the country and support the economy. “We should demonstrate mutual respect for our partners. We are as good as our partners,“ he affirmed. Pandit believes that the job of a procurement professional is a calling, and HPMF is a dynamic knowledge sharing platform.

Speaking about the future generations of purchase managers, guest of honour Giriraj Singhji Lotwara, president of Rajput Sabha highlighted the need for a good education institution for their training.

Ram Kumar Kharb, a farmer from Haryana and one of India’s foremost names in organic farming urged the hospitality community to support their cause. Giving a presentation on organic produce he was hopeful that for the organic farmers’ community to tieup with HPMF. A motivational talk by Pankaj Mehta on being a game changer encouraged the audience to do the extraordinary in their lives by changing the mindset. Giving the differences between a fixed mindset and a growth mindset, he said, “The mind of a human sees only what he wants to see, but a game changer sees it differently.” According to him, to be a gamechanger the following are essential – a mentor, traits of humility

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In Focus

and perseverance and interest in books.

A presentation on Green Hotel – Responsible Luxury saw Mala Singh, chairperson and founder, PEC Greening India, focus on how environment and growth complement each other. Talking about the benefits of going green, she spoke about green and sustainability features of new hotel buildings. “Indoor environment quality is very important in green hotels,” mentioned Singh, adding that passive architectural strategy (used in heritage buildings and forts) are learning experiences. Further, in hospitality industry the biggest cost is energy so procurement of Building Management System (BMS) should be done with strategy. “It is important to use local materials in green construction (reducing carbon footprint), use of certified wood and salvaged materials,” informed Singh, reminding that green policy and operational efficiency are important in hotels.

In the panel discussion on climbing the leadership ladder, learning from the leaders, Nagrale highlighted that the key drivers to succeed included motivation, love for the job, inner drive and self motivation. Celina Joy of Pillai Institute of Management Studies who had worked as a CA with the Oberoi Group, in charge of purchase and later as the GM of Trident Udaipur,

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highlighted the significance of being a mentor and encouraging young talent.

Sanjay Goyal added, “The ability to communicate with conviction is important, I tell my team to get out of the comfort zone and take risks. I always encourage them to take some course. It is important to learn, unlearn and relearn.” Sunil Kuttan, head of procurement at Pizza Express shared that aspects like focus on the job and clarity have attributed in his professional growth.

The highlight of the three-day event was a visit by Maharahja Gaj Singhji of Jodhpur, who appreciated the efforts of HPMF and welcomed the fact that Jodhpur was chosen as the convention city. “India has a great possibility in terms of tourism and hospitality, but we are not able to reach the full potential

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due to lack of infrastructure. We have a long way to go,” he said, adding that the tag of luxury has not helped the industry and neither has 28 per cent high GST rate. Stressing on the need to have direct buyer-seller meet, he told the purchasing managers community that they are the backbone of the hospitality industry.

The 7th HPMF annual convention also made a record in the presence of Maharaja Gaj Singhji, when all the 311 delegates tied Jodhpuri turbans, entering the Asia Book of Records, which is distributed across 34 countries. The glittering awards ceremony on the last day honoured many veteran and young purchasing managers, in various categories. The Lifetime Achievement Award 2017 was conferred on Bhalchandra D Khole. ■

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High Spirits

'Wine awareness and education is essential to grow the segment' As Grover Zampa Vineyards celebrates 25 years of winemaking, Sumedh Singh Mandla, CEO, Grover Zampa Vineyards and chairman of the Asian Wine Producers Association, shares his insights on India's wine industry and his keeness to invest in wine tourism. By Steena Joy You have become one of only 460 people in the world this year to be awarded the coveted WSET Diploma from the Wine & Spirits Education Trust (WSET). How does it feel to be one among this elite group?

The WSET Diploma was a good learning experience. It has helped me enrich my knowledge on wines and spirits. I enjoyed their tasting technique instrument the most. It really helps one to understand wine more closely and also makes wine tasting more approachable and fun.

How has 2017 been for Grover Zampa Vineyards so far?

This year started a little slow due to the liquor license ban across national and state highways. There is de-growth in the wine industry in several markets. However,

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the latest judgment from the Supreme Court was helpful and business has started to resume in city limits across the effected markets. We are looking forward to a promising Q3 and Q4. 2017 was a slow year for the wine industry thanks to the demonetisation and Supreme Court ruling on the ban of liquor license within 500 meters of highways; however, our growth was around 10 per cent. We are expecting to maintain 30 per cent growth in the coming years.

Our turnover has grown at a CAGR of 30 per cent over the last four years. This year we sold 2.6 million bottles and we will aim to grow production at 20 per cent to 25 per cent. Presently, we have our

Sumedh Singh Mandla

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High Spirits distribution in over 21 markets pan India and we export our wines to over 30 countries.

This year is very significant for us since we are celebrating 25 years of winemaking excellence, a journey which first began in 1992 with our first vintage.

As we celebrate 25 years, Grover Zampa Vineyards aims to establish itself as the most preferred and valuable wine brand in India. We will be working towards growing our reach by introducing new varietals and styles and continuing innovation in wine and packaging to keep producing top quality wines consistently.

We will continue to invest in training and tasting events and plan novel activations to grow the wine culture in India.

India is now a more mature wine market due to changing lifestyles and a population more exposed to international travel. Your comments.

The wine culture is building up in India. Wine awareness and education is essential to grow the segment. Higher disposable income and international travel does help in growing trial and awareness of wine. It is heart-warming to see that several Indian residents have begun to add wine tourism to their international travel itinerary.

Do you think GST will negatively impact the wine drinking habit?

Except for marginal increase in input cost of packaging material and services, there is no impact of GST on wine. The alcobev industry has been kept away from the preview of GST. The industry was really looking forward to a format like GST to bring uniformity in the policies and for ease of doing business. I guess we have to wait for another such opportunity.

Apart from the Vijay Amritraj collection, any more celebrity collection in the pipeline?

We have no such plan at the moment.

Association with Vijay Amritraj was a natural and unique opportunity. He is a wine lover and a great brand ambassador for India. The Indian wine industry needed such an association in order to create better awareness and credibility.

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What is the future roadmap for Grover Zampa Vineyards, both in India and overseas? What is your vision for the brand?

We will be looking at strengthening our distribution in the domestic market and increasing our footprint in the international markets. We will continue to invest in wine education and innovative activations to create better awareness and acceptability of our brands. Quality and consistency will continue to be our key focus and we will keep working tirelessly to grow the wine quality in India.

Any plans to foray into hospitality like in wine resorts?

Wine tourism will be another focus area. We are keen to invest in this format and capitalise on this untapped potential.

How can wine tourism be developed in India? What role can the government play in growing this segment?

For wine tourism development, the industry expects strong support from the government. Lack of infrastructure and red tapism add to the challenge. Wine tourism not only helps with the development of rural locations, but it also creates direct and indirect employment. It supports various associated industries and generates foreign exchange for the economy.

Thus both the centre and state governments must come with progressive policies to support and incentivise all the stakeholders.

What is your advice for aspirants looking at a career in wines in India?

The wine industry holds a bright future. The present condition is a little tough due to low base and primitive nature of policies. Wine should be delinked from spirits and given an opportunity to grow. The gap between wines and spirits is going to narrow down and the segment will grow manifold. The wine industry requires patience and long term vision. It will create abundance of rewarding direct and indirect employment opportunities. â–

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Spa & Wellness

COMPLETING A

WELLNESS JOURNEY

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he Tamara Coorg property is known for its picturesque and tranquil surroundings. The property launched the Ayurveda indulgence programme at “The Elevation Spa” in conjunction with the monsoon season when Ayurvedic treatments are the most effective in strengthening the body and mind while curing illnesses and fatigue.

This programme is a combination of treatments and fitness sessions, including

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yoga and meditation that retain traditional Ayurveda regimens while adopting a contemporary balance to ensure its relevance to modern day lifestyle. Each package is tailored to suit the guest’s requirement based on a consultation with a team of well trained and experienced doctors and therapists. The programme will be running till March of 2018.

Dr Abhilash Haridas, corporate spa manager of The Tamara, says “Many guests visit The Tamara Coorg to get away

The Tamara Coorg recently started the Ayurveda indulgence programme combining some new treatments with a fitness regime. Specially designed with the traditional ayurvedic concepts to meet today’s lifestyles, the programmes offer a complete wellness journey to the guests

BY SALONI BHATIA

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Spa & Wellness from the fast paced and taxing daily life in order to relax. Our offerings and programmes are designed keeping in mind the overall well being of our guests and to provide them a complete sense of relaxation. Monsoon is considered a favourable season to indulge in Ayurvedic therapies as the atmosphere is dust-free, humid and cool. Moreover the body is also receptive to herbal oils and therapies as the pores are open to its maximum extent.

These factors accelerate the healing powers and restore the body’s vitality, health and balance. We want our guests to unwind and absorb the goodness of these regimens and rejuvenate themselves to the fullest.”

Speaking further about the uniqueness of the Spa, he says, “A 100-year-old plantation bungalow now restored into a spa – The Elevation is a space where the ancient science of Ayurveda meets the holistic and sublime world of modern day wellness. Keeping to the theme of the property, The Elevation has been designed to ensure that guests truly enjoy the serenity of its peaceful surroundings while relaxing and rejuvenating in a truly luxurious and indulgent ambience, making it a perfect getaway to unwind from the daily grind.”

These packages have been specially designed to address today’s lifestyle changes and lack of attention to health. By combining yoga, meditation and wellness it completes a journey of transformation.

Haridas informs, “It is very important to combine the three to witness the best results out of such programmes. Yoga and meditation are the active ingredients of our wellness journeys. Yoga is a science that has been practiced for thousands of years and aims to master the body, mind, and soul to live a harmonious and peaceful life. We have added another exceptional feature to The Elevation spa, Yoga Temple. As the name suggests, the ‘Yoga Temple’ is a place of divine worship where one can connect with one’s inner self. It is the spiritual soul of The Tamara Coorg. Inspired by the ‘garbha griha’ or a sanctum sanctorum, it is the first of its kind in India and was conceptualized to be a secular meditative space which unites the mind, body and spirit amidst an exuberant interplay of light, colour and

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texture. At The Yoga Temple, guests will experience for themselves a sense of complete relaxation which enables one to attain spiritual happiness and inner strength. While Yoga and meditation relax the mind and the spirit, pampering spa therapies and treatments enhance the physical well-being of the individual. These collectively help the individual unwind and harmoniously restore balance.”

In Coorg, the vivacious energy of nature can be felt at every step of the way.

Experiencing it along with the exhilaratingly fresh air is the ideal place for wellness retreats. The perceived natural beauty of Coorg is another positive factor, he mentions.

Dr Abhilash Haridas

Elaborating on the products that are used at the spa, Haridas, informs, “We use a combination of locally grown products and source some from the organic farms of Uttarakhand. In my point of view, there are two categories, one is certified organic products grown by the farmers on large scale and the second is natural products collected from the forest like wild pomegranates, berries, wild rice etc. In Coorg, we are lucky to get fresh, organic ingredients from mother nature.”

He adds, “Going 100 per cent organic is not an inexpensive affair for spa product

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manufactures. Our primary aim is to deliver the right quality of organic products to our guests and deliver an enlivening experience.”

Latest trends confirm people’s shifting focus to wellness destinations. “Yes indeed people’s attitudes towards spa and wellness has changed significantly. Earlier guests chose to go on holidays, but now they choose wellness vacations over regular holidays. There has been a rise in the preference of serene locations that are away from the city’s hustle and bustle.

They help unwind and relax. These days, wellness services are considered as necessary need for discreet customers.

With the rising awareness of wellness tourism, guests have become more aware and seek meaningful holiday experiences. I am happy to see that 30 to 40 per cent of guests are opting for wellness packages along with the stay. Outdoor wellness activities and innovative ways to practice it is one major trend contributing to it.

Wellness is a constantly evolving industry and healthy holidays are here to stay,” he says.

The Elevation also introduced a new concept of wellness – Antar Mauna which translates to ‘Inner Silence’. With signature therapies influenced by local culture and products, we now feature unique experiences ie ‘Anubhavas’ such as the Signature Coffee Therapy, Kalpa Anubhava andAranyashalee Anubhava. ■

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Interiors & Design

THE UBER

LUXURYEXPERIENCE Offering a synergy of timeless craftsmanship and modern engineering, the MBD Privé Collection at Radisson Blu MBD in Noida and Radisson Blu Hotel MBD in Ludhiana distinctly stands out for its uber luxury experience

BY SALONI BHATIA Monica Malhotra

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he Radisson Blu MBD Hotel in Noida in over 13 years of its existence has established itself as an epitome of luxury, striving excellency through service to its guests. The property houses 131 rooms and suites with spacious facilities for both business and private events. Similarly, the

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second venture of the group, Radisson Blu Hotel MBD in Ludhiana was the first fivestar deluxe hotel in that region. The hotel features well-appointed rooms and is more inward looking exposing the guest to the greenery, the water bodies and natural light.

The group introduced its MBD Privé Collection at both the properties, raising the

luxury and comfort quotient of the hospitality sector. The MBD Privé Collection at Radisson Blu MBD Noida has been designed by Monica Malhotra Kandhari, managing director, MBD Group. She says, “The idea behind designing the collection was to introduce the esteemed customers to an entirely new level of extravagance and

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luxury with an enhanced level of service and convenience.”

While elaborating on what concept defines the luxury quotient of the two hotels, Kandhari, says, “The MBD Prive collection incorporates the best elements of Indian, Venetian and French traditions and is a perfect blend of classical ambience and modern elegance to perfectly suit the needs of every class of traveller be it business or pleasure. The décor follows an amazing neoclassical theme with an emphasis on peaceful colour palette and provides a classical ambience and plenty of space with exceptional service tailored to guest needs.”

She further adds, “The décor follows an understated yet amazing neoclassical style, with an emphasis on a peaceful colour palette of earthy materials, such as carved mouldings, antique brass wall sconces, marble floors and antique furniture pieces.

All the guest rooms and suites have a collection of antique finish furniture with elegant bathrooms and a range of impressive reclaimed beds and emperor beds with intricate gilt bed wall canopies and bed throws. The calmness of the interiors is inviting while the freshness is introduced by refreshing blue adorned with subtle wallpapers at the corridor level. The rooms have POP-carved frames around colonial paintings, which are well complemented by the floors with contemporary Italian wooden and stone finishes.”

With the rise of millenial traveller in the industry it has seen drastic change in approach towards the designing of a hotel.

The collection includes detailed characters that would appeal to one and all. “The collection is flooded with artistic elements that have been configured to meet the requirements of the new generation of travellers too. Above its foundation of timeless elegance, it presents a lavish experience including a personal butler, access to the MBD Privé Lounge, signature amenities, exclusive turn-down service, signature aroma, mood-lighting and in-room technology that cater to personal specifications and much more for an effortless and luxury stay experience,” mentions Kandhari.

Sharing her thoughts on the growing luxury segment in India, she opines, “The luxury hospitality segment is a fast-growing

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market, especially with the growth of travel and tourism industry in India. According to estimates, the international tourist arrivals are predicted to grow by 3-5 per cent per year, to reach 1.8 billion by 2030. We foresee a strong requirement of luxury hotels in India as the country is witnessing huge influx of corporate investments and customers are not only travelling domestically but they are also spending a lot on food & beverage offerings of the hotel as well as other services. Also, since the disposable income of customers has also quadrupled in last five years and their propensity to spend has increased phenomenally, it will also lead to rise in the demand of luxury hotels in India.”

The property has received great response since the introduction of the new collection, Kandhari adds,“The response to MBD Privé collection has been encouraging right from the start and still continues to be overwhelmingly positive. With this new addition, Radisson Blu MBD Noida has redefined luxury and comfort and is now becoming a favourite destination in Delhi-

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NCR for anyone travelling for business and pleasure by exceeding the expectations of those looking to indulge themselves in an effortless, imperial and opulent stay experience.”

MBD Group and Steigenberger Hotel Group, the largest German chain of hotels and resorts, had announced a joint venture to manage and franchise hotels under the brand 'MBD Steigenberger' for the Indian territory in June 2016. The flagship hotel under the JV will be the Zephyr, an MBD Steigenberger Hotel located in the heart of Whitefield Bengaluru. She informs, “Zephyr is a mixed –use development project that will have a five-star property with 178 rooms and suites along with 123 luxury serviced apartments. The project is slated to be completed by 2020. Apart from this, there are plans to manage and franchise hotels under the brand 'MBD Steigenberger' on the Indian Territory. For the next 15 years, the plan is to open 20 hotels with an investment outlay of around 5,000 crore by respective hotel owners.” ■

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s

Tech Talk

3000+ Installations

Solution

25 T

I

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Years

Dyne

Back to school Agilysys provides Property Management Software to hospitality school to promote practical learning

Rede ne customer

experience with

the industry’s most complete

F&B Service Management

Software CRM

POS

Loyalty Program eVoucher Mgmnt eFeedback -

- Wi-Fi Ordering - eMenu - Live Status on Mobile

- Website Orders - Kitchen Display - Pre-paid Cards

A

gilysys, a leading global provider of next-generation hospitality software solutions and services, and The International School of Hospitality (TISOH), recently announced that Agilysys will provide its innovative rGuest Stay property management system for instructional use at the institution. This partnership which includes installation, training and support, will help ensure a practical learning experience for hotel operation students.

“TISOH is all about practical learning. The ability for students to directly apply their classroom knowledge to real world situations is mission critical. We are grateful to Agilysys for providing this opportunity to make our hotel operations lab even more realistic and academically

MMS

Learning takes place in a hotel lab where a simulated, fully operational front desk allows students to practice their skills in guest service and technical efficiency

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- Invento ry - Stock C management ontrol (Food, Li quor - Recipe & Non-Food) Co - Central sting K - Real Tim itchen Manage e Stocks

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rigorous,” says Timothy M Lam, executive director, TISOH. Hotel operations students at TISOH experience classroom learning from a team of credentialed, industry professional instructors.

These instructors bring into class supplemental stories and best practices culled from their years of experience. Learning takes place in a hotel lab where a simulated, fully operational front desk allows students to practice their skills in guest service and technical efficiency.

“Our corporate culture places a high value on community and empowerment, and we are passionate about making a positive difference in the industries we serve. This partnership will enable students to learn using the latest solutions, and immediately put their knowledge to use in the workforce with a comfort level for working with real-world property management systems. It is a win-win situation for all involved,” adds Rob Jacks, vice president of professional services, Agilysys.

Agilysys is a leading technology company that provides innovative pointof-sale, property management, inventory and procurement, workforce management, analytics, document management and mobile and wireless solutions and services to the hospitality industry. The company's solutions and

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The ability for students to directly apply their classroom knowledge to real world situations is mission critical. We are grateful to Agilysys for providing this opportunity to make our hotel operations lab even more realistic and academically rigorous

services allow property managers to better connect, interact and transact with their customers by streamlining operations, improving efficiency, increasing guest recruitment and wallet share, and enhancing the guest experience. Agilysys serves four major market sectors: gaming, both corporate and tribal; hotels, resorts and cruise; food service management; and restaurants, universities, stadia and healthcare.

Agilysys operates throughout North America, Europe and Asia, with corporate services located in Alpharetta, GA. TISOH was founded in Las Vegas in 2005 and offers quality short-term, practical training and career

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development programmes in hospitality.

Developed for the industry and by the industry, TISOH’s small class sizes and online courses include: concierge, conference management and event planning, catering, exhibition and tradeshow management, hospitality leadership and supervision, hospitality human resources, hospitality marketing and sales, hotel operations, and wedding co-ordination and design. Diploma graduates, trained by working experts in the field, enjoy an 85 per cent job placement rate. TISOH is an academic partner of the American Hotel & Lodging Educational Institute and is accredited by the Accrediting Council for Continuing Education and Training.

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'We are planning to introduce three more brands in India' Golden Tulip Hotels and Resorts is a part of international hospitality chain Louvre Hotels Group, a subsidiary of Jin Jiang International Holdings. Vimal Singh, MD, Golden Tulip Hotels and Resorts, South Asia, speaks about acquisition of Sarovar Hotels and introduction of new brands in the India market

By Sudipta Dev What is the brand strategy of Louvre Hotels Group in India, following the majority stake in Sarovar Hotels?

Acquisition of Sarovar Hotels was part of our expansion plan to grow in India inorganically and to gives us a great leverage in terms of distribution and spread across the country.

Apart from your existing brands, are you planning to bring in any new brands in this market?

We are planning to introduce three more brands in India – Première Classe, a limitedservice budget hotel that focuses on comfort, connectivity and convenience Campanile and Kyriad are the other mid-market brand that we will bring to the region soon.

What will be the focus of your expansion plans for the next few years?

Any new regions / destinations you are looking to enter?

The focus of our expansion plan is to open six- eight properties in the next few years across the country.

Will Tier II/ III markets continue to drive your growth? Are you also looking at leisure destinations / pilgrim tourism segment, etc?

At Golden Tulip Hotels and Resorts we are spread across Tier I, II and III cities and we believe the potential hospitality business is across the macro and micro markets. India as a country has great potential to drive the hospitality business across all segments whether it’s budget, mid market or luxury.

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The mid market hospitality sector has been facing pressure of rates over last few years due to the uncertainty in the market. Currently the occupancy has strengthened as the supply is flattening out but the rates are not strengthening as much as it was 10 years ago. However, we understand that we cannot go back to the rates but we certainly see growth in the rates and expect it growing in the coming years.

Vimal Singh

We are seeing an upwards trend in the hospitality industry overall with higher REVPAR’s all across the board We are looking at increasing our brand portfolios in metro as well as smart Tier II and Tier III cities that lack international chain of hotels offering unprecedented services to its customers As a group, you are a dominant player in India's mid market segment.What remain the challenges of this segment ?

Which are the new properties coming up in the region you are looking after (South Asia)? What are the key dynamics of the hospitality market in the region?

We have Golden Tulip Hotels and Resorts coming in Jeolikot (Nainital), Khajuraho, Kota, Rajkot, Noida, Greater Noida among others.

We are seeing an upward trend in the hospitality industry overall with higher REVPARs all across the board.

Occupancies have been moving upwards and modest growth in rates. If our economic conditions remain stable, the hospitality industry should be in the growth mode. Our industry is now majorly reliant on domestic markets and that is a good sign.

Any other significant factor ?

We will have to see how the GST impact is on our business in the long term particularly with the hotels now impacted by 28 per cent GST. ■

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Gpark Hospitality: Focused growth strategy FHW STAFF Mumbai

MoUs are in pipeline, all the properties will be under management contract. The target categories are business hotels, boutique properties and three-star properties

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engaluru headquartered Gpark Hospitality was established about 16 years ago. It is a hospitality and F&B consultant offering end-to-end solutions for the industry. Currently Gpark Hospitality is operating and managing nine hotels in Bengaluru. “We are the only company doing design, built and management – from finding suitable place for hospitality to conceptional design, development of the hotel, preopening and post opening. Our forte is sales and marketing. We are the management consultant - the operator,” said Girish Aradhya, founder and CEO, Gpark Hospitality. Aradhya has been associated with The Leela, Royal Orchid, Citrus Hotels, Nandana Hotels and Swati Group. Gpark Hospitality was also the Hospitality Partner for FHW Bengaluru 2017.

The company has ambitious plans to expand in all metros in India. Aradhya mentions that MoUs are in pipeline, all the properties will be under management contract. The target categories are business hotels, boutique properties and three-star properties. The properties in Bengaluru include West Fort Hotel (50 keys in Rajajinagar, with two banquets and two speciality restaurants), The Palladium (50 keys business hotel in Gandhi Nagar, with multi cuisine restaurant, banquets, boardrooms); Hotel Sanman Gardenia (50 rooms hotel in Jayanagar with a vegetarian restaurant); Ajantha Komforts (at JP Nagar); Dwaraka Grand (Kumaraswamy Layout); Sai International (the only hotel in Davangere with full infrastructure like swimming pool, pond). All the nine hotels are being managed by the company.

Giving his views on the competitive hospitality market in Bengaluru, including the space the company operates in, he says, "We work in a systematic way. Promoters and investors who depend on us will invest.”

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Girish Aradhya

Aradhya pointed out that after demonetisation the hospitality industry has been affected. The market is also being driven by the demands of the new age customer, the young IT millennials who want the best in class products being exposed to international markets.

Acknowledging that both in online and offline space there is a lot of competition, he remarked, "We are doing very good, with occupancy rates are varying from 83 to 86 per cent in most hotels. We have a lot of corporate tieups, including with banks and pharmaceutical companies, software. We get 10 to 15 per cent walk-in customers.”

Reminding that for investors it is now taking four-five years extra to get their return on investment, he affirmed, “That is a challenge for a management consultant. In this scenario that is why we are in three divisions - we design, develop and manage.”

His projects are both greenfield and brownfield properties.

EXPANSION PLANS Gpark Hospitality is looking to grow all over India and pan Asia. “We are looking for funding from venture capitalists for our fiveyear plan, to have our own hotels in the name of Gpark,” stated Aradhya. He is looking at about 13 hotels in Bengaluru in the near

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future. “Next we would like to go to South India, in particular Tamil Nadu and Kerala.

We are looking at a heritage property and have interest in eco tourism. We would like to go to B cities and tourist places. Lot of enquiries are from destinations like Coorg, Chikmagalur and Ooty. However, we are being selective and particular about owners.

We have created a brand name and do not want to spoil it. We want to give an international experience to Indian clients,” asserted Aradhya.

According to Aradhya, Gpark is the only company in India giving minimum guarantee revenue for each property. “That is our USP. Of course it depends on the project, location, product and infrastructure. After inspection by our expert team we set the targets for minimum guarantee income. We deliver and take our consultation fee monthly,” he said, adding that the contract also includes day to day operations, HR, training, SOP, tie-up with OTAs and corporates, etc.

The company is very strong in F&B restaurants and banquet. Aradhya urges through FHW that FHRAI should reach out to the tourism ministry and central government to get subsidy, and give industry standards to the hospitality sector. ■

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IHCL to continue driving growth from India sales missions MOHIT RATHOD Mumbai

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aj Hotels Palaces Resorts Safaris, which recent debuted its sales mission in the India, has announced that the company will organise it every year in key markets of New Delhi and Mumbai. Taj Hotels Palaces Resorts Safaris has been organising sales missions in the Middle East, in adition to small-scale roadshows in the US and UK. Renu Basu, global vice president – sales, Taj Hotels Palaces Resorts Safaris, said, "This is the first time we have organised it in this format in India. We do it more in the international markets, due to large

geographical nature. We decided to establish it in India as well, as the number of our hotels has grown. This serves as a nice platform for the industry to meet us, understand our products, enhance business opportunities and build relationships," adding that the company received good response. The Delhi event witnessed around 700 visitors and over 300 in Mumbai. The sales mission was held In Delhi at Taj Diplomatic Enclave, New Delhi and Taj Lands End in Mumbai.

The sales mission saw particapation of 39 hotels, including international properties in Bhutan and Dubai. "Next year we expect more hotel participation, especially from Kerala, Maldives and Sri Lanka. Such sales missions

work very well for outbound business; we facilitate a lot of discussions, and it also helps to enhance destination awareness. There has been senior level participation too; we had many hotel general managers participating in the event. Apart from the sales mission, our efforts include Royal Escapes, Taj Holidays among others," added Basu.

Numerous meetings were been planned keeping in mind the business requirements and needs of the brand’s customers and hotels.

Commenting on the MICE business, Basu said, "MICE is growing, we encourage balance among all the stakeholders, and support our partners to bring business in the B2B segment." ■

Japanese confectionery brand Yoku Moku debuts in India MOHIT RATHOD Mumbai

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ne of Japan's leading premium confectionery brands Yoku Moku has marked its debut in the India market, with its country partner Liberty Luxuries.

Yoku Moku has opened its first gourmet confectionary store in South Mumbai's Colaba area. Yoku Moku specialises in offering a wide range of gift products, which include the company's signature product 'Cigare' cookies, alongside other confectionery products such as sweets and cookies in assortment.

Jun Nakatsuka, director of sales, Yoku Moku, said, "We had been receiving many enquiries from India, so we carefully researched the market here and the country's culture. We saw tremendous opportunities in the India market and observed that India has a gifting culture, wherein our brand fits well."

Similar to other international markets where the company has its presence, it has

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special focus on wedding gift segment in India.

The company plans to get established among the country's discerned class of consumers.

"We are targeting the discerning consumer segment in India. In next year, we will focus on mature markets such as Delhi and Bengaluru; we will expand our presence in India step-bystep. We are not focusing on sales amount, but customer satisfaction," said Nakatsuka.

Yoku Moku is also looking at institutional

businesses such as hotels, airports. In addition, it is planning to foray into online sales in the future. "Our signature product is cigar-shaped cookies. On the other hand, we focus on developing gift boxes for each demand of the customer. We will adopt our Japanese-style promotional strategies in India, which includes face-to-face promotions, rather than advertisements," added Nakasuka. ■

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IFCA hosts 7th International Chefs Congress in New Delhi SALONI BHATIA New Delhi

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he Indian Federation of Culinary Associations (IFCA) hosted the seventh International Chefs Congress (ICC) at Hotel Pullman in Aeroicty in September. The three-day event featured 1,000 handpicked culinary industry achievers, India and international, 40 speakers, five main events and witnessed particpation of more than 20 different countries. Speaking at the inauguration, Chef Manjit Singh Gill, president, IFCA stated, “ As the food standards go down, it is the need of the nation to have more skilled and trained professionals in the culinary industry. We have seen great organic growth in the profession as more teaching professionals enter the industry.

Therefore ICC as a platform is the biggest event of the culinary industry to bring all the people together for mutual learning and knowledge exchange.”

Gill further emphasised that the association is simply run by people committed towards the profession and not after making money. Chef Soundararajan, chief secretary, IFCA, elaborated, “The main purpose of IFCA is to improve the country's culinary standard and put it on the global stage. As one of the largest gatherings of chefs in Asia, the ICC enabled chefs to network and exchange knowledge with the global culinary heads. The sessions were more to promote food across the world and understand culinary trends.”

This year the conference was themed on the Indian concept of 'Panchbhootha' or five elements. The idea was to take the association chefs to new heights by elevating the culinary profession with consistent knowledge diffusion, training efforts, persistent networking and consequently promoting the culinary tourism as a whole.

The event itself had five events on the sidelines including Young Chefs Shoulder to Shoulder Session, National Culinary

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Exhibition Margarine Carving Contest and The Bocuse d'Or All India Selection.

Tristan Beau de Lomenie, general manager, Pullman, Aerocity, stated, “We were pleased to host such a large delegation of the culinary industry. The event was a perfect platform for knowledge exchange and representing India's culinary journey.”

The conference also featured an awards ceremony that honoured some of the talented achievers of the industry. There was a trade

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show where the food and service exhibitors showcased their latest offerings.

International chefs got the exclusive chance to interact with top chefs, restaurants, food writers, wine producers, photographers, food stylists, marketers, nutritionists, academics from the hospitality industry. The speakers were from various countries like North America and Europe with participation from countries like Mongolia, Indonesia, Romania, UK, Russia, Middle East etc. ■

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Bombay Food Truck plans fleet and market expansion Shedding light on the current market scenario for 'food truck' culture, Ashish Sajnani, director, OPA Hospitality shares the journey of Bombay Food Truck and future plans

By Mohit Rathod How has been the journey of Bombay Food Truck, and how has been the market response?

Bombay Food Truck began its operations in October 2015. Amidst speculations of licenses and permissions, we are still trying to figure out licenses and the correct way forward so that in the future it's encouraging for more people to follow. The biggest issue is that there is no clear legislation – hence there is no specific way forward or a regulation system to deal with a food truck in Mumbai; but the BMC is now forming guidelines. We update our patrons on our locations via our website bombayfoodtruck.com, Facebook page, Twitter and Instagram. Operating a food truck is very exciting and inspiring and different from running a regular F&B outlet.

you have to innovate. We’re available for brand activations and on-site catering.

Please elaborate of the USPs of Bombay Food Truck.

Bombay’s biggest food truck rolled into Mumbai city in September 2015, and with it we brought the city’s tastiest street side gourmet eats. Bombay Food Truck offers gourmet sandwiches, burgers, hotdogs and will be constantly innovating with the menu. The audiences are ready and eagerly awaiting for innovation with food. The price has always been a consideration when serving from a food truck and the price strategy for BFT is to keep the offerings accessible, topical and open for anyone to try, across income brackets and demographics. Bombay Food Truck’s concept is to serve gourmet street food from across the world, hence the price points need to be value of money driven.

The biggest learning has been collaboration and innovation – the more people you reach, the more you learn of their preferences and the more freedom

In your opinion, how is the present scenario of food truck culture in India?

Food trucks in India are a scattered lot, big cities have a few food trucks and there is definitely excitement about the sector.

However, the biggest challenge was trying to explain the concept to the regulators who kept telling us that we couldn’t do it. Every time I tried to explain it to the officials they would tell me, "Sorry, there are no rules, you can’t do it". Since I could anticipate some of the issues I didn’t put gas or any flammable equipment on the truck. I knew that would be against the law for sure so I made it electrical. Another issue is that you can’t park it on the streets. So we take Bombay Food Truck (BFT) to events, festivals and concerts.

Bengaluru is the 'Capital of Food Trucks in India'. With so many IT parks, it was natural that Bengaluru had a food truck revolution a few years ago. IT professionals who returned from USA embraced the

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experience as it was a norm back in the States. Hence, we all look up to Bengaluru as a model city.

Ashish Sajnani

What are the factors supporting the trend in the country, and what can further evolve this offering?

To begin with, the investment for a food truck is much smaller than a standalone/ chain restaurant. Hence a country like ours with so much entreprenual spirit is sure to have a strong food tuck culture. You need to innovate with the times and demands of customers as the preferences change from location to location. Also, service has to be swift and peppy, as that is what patrons expect from us. It’s a new concept and the response has been phenomenal. Some government support with guidelines will definitely propel this industry further.

What are the future expansion plans of the company?

We are doing this in 3 ways Increase our presence in as many events in the city as possible: This will build awareness about our brand, our offering and create a community of BFT fans. We are targeting 50 big ticket festivals this year.

Increase our fleet: We are building more food trucks. We have already bought two more and are in the process of taking our fleet to five. This will help us do multiple places in a single day – more events, more corporate parks, more colleges and much more. We have already secured another home for our second food truck. We are really excited about it.

Eventually, we are looking to roll out a franchise model and invite food enthusiasts to run their own food trucks under the brand – Bombay Food Truck. ■

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New Kids On The Block

Avani Bel-Ombre Mauritius Resort & Spa Avani Hotels & Resorts has announced the development of its first hotel in Mauritius located along a stretch of the island’s south coast.

When it opens in 2021, the 150-key beachfront Avani Bel-Ombre Mauritius Resort & Spa will offer 150 rooms, including 134 standard rooms and 16 Avani Suites. In addition 12 are on offer for purchase, residential four-bedroom Pool Villas will also be included in the development. The new upscale resort will offer a specialty restaurant, an all-day dining restaurant, large multifunctional meeting space catering for MICE and weddings, an Avani Spa and AvaniFit gym, Avani Pantry, Avani Kids Club, a beach activities centre and two swimming pools. ■

Sriracha Sriracha is a new pan-Asian restaurant in UB City in Bengaluru. Previously Singkong, the restaurant has rebranded itself to 'Sriracha' which is a part of the restaurant's enhanced dining experience. Sriracha has a new menu, curatd by Chef Vikas Seth, which comprises new dishes along with old favourites, a new logo and revamped interiors as a part of this change. Inspired by contemporary Asian design, the interiors of the restaurant showcase the eight countries that Sriracha represents in its branding. The highlight dishes include Sriracha’s Som Tam - Green Papaya Salad Made Live At The Table, Banana Blossom Salad, Steamed Open Buns (Bao), Wild Mushroom Purple Dumplings, Coffee Rubbed Pork Riblets With Green Apple Slaw, Cantonese Roast Chicken, Khow Suey and Sumatra Dark chocolate mousse. There is a separate menu for Sushi that features Maki, Nigiri and Sushi boats in non vegetarian and vegetarian options. There is also a special menu and activity placemats for kids. ■

Courtyard by Marriott Yangon Marriott International has announced the signing of Courtyard by Marriott Yangon, Myanmar. Located in the former capital and commercial centre of the country, the new build hotel owned by Hotel Sule Square Co, is part of a mixed-use development and is scheduled to open in 2019. The city hotel will feature 200 rooms and suites, as well as an Executive Lounge and four meeting rooms totaling 400 sq m. Local cuisines and international dishes can be savoured at the three-meal restaurant or an express meal can be picked up at Momo to Go. The hotel also fetaures a bar and lounge. Recreational facilities include a rooftop pool, fitness centre and treatment rooms. Located in the gateway city of Yangon, and 45 minutes away from Yangon International Airport, Courtyard by Marriott Yangon is in close proximity to key tourist attractions. ■

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Ventana Big Sur

International lifestyle company Two Roads Hospitality has announced the expansion of Alila Hotels & Resorts into North America.

Singapore-based Alila, which became part of the Two Roads Hospitality portfolio in June 2015, will open its first North American resort property in California’s Big Surin fall 2017. Featuring a comprehensive revitalisation, Ventana Big Sur will provide 59 refreshed guest rooms, suites and villas, a full-service Spa Alila, two enhanced outdoor pools with a new infinity-edge hot tub and outdoor Japanese hot baths.

Additionally, The Sur House restaurant, with a new concept and expanded ocean-view patio, will offer views of the Pacific Ocean.

Ventana’s resort-wide enhancements also will include a new Social House with three lifestyle spaces for relaxing and connecting; the new 7,000-sq-ft Ocean Meadow Lawnfor events and celebrations; a new Glass HouseGallery; a new Alila Experience Program featuring discovery-based guest activities; and the debut of a luxury camping experience – Redwood Canyon Glampsites – in the resort’s 20-acre redwood-canopied forest. Alila Hospitalities include daily guided walks through the landscape, Yoga, Tai Chi and Pilates classes, and nightly wine tastings and cheese pairings. A non-site experience co-ordinator is available to arrange further adventures. ■

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New Kids On The Block

Sofitel Foshan

Sofitel has announced the opening of Sofitel Foshan in the historic city of Guangdong province, China. Located in Lecong in Shunde, Sofitel Foshan connects to the 200,000 square-metre Louvre International Exhibition Centre. Sofitel Foshan is the brand’s first property to debut in Foshan and the 23rd property in the Greater China network.

Featuring interior design by Cheng Chung Design (HK), Sofitel Foshan blends Chinese and French design furnishing and décor. At 236 m, the 62-storey Sofitel Foshan is the tallest hotel in the city with a 360-degree view of the city. The hotel offers 325 guest rooms with four themes including modern, post-modern, neo-Chinese, and classic French. F&B outlets include an all-day dining restaurant Kwee Zeen and an Italian restaurant, Allegria, Noble Bar, Le Bar – Lobby Lounge and the city’s first Sky Bar. For weddings, meetings and events, the hotel features 3,000 sq m of function spaces including a Napoleon III's Grand Salon Apartment inspired grand ballroom, six meeting rooms, and an outdoor terrace. The hotel also features SoSPA, a panoramic indoor swimming pool and the SoFit 24-hour fitness centre. ■

Hotel Vits Devbhumi Vits Hotel Worldwide hasadded another landmark in Dwarka, with launch of Hotel Vits Devbhumi. Vits Luxury Hotels presently operates 10 properties located in Mumbai, Pune, Aurangabad, Nashik, Latur, Ankleshwar, Silvassa, Agra, Chakan and Bhubaneshwar. The Hotel chain presently has inventory of 9,00 rooms with host of banqueting, conferencing, restaurant and lifestyle facilities. As part of its expansion plans Vits Hotel will unveil the Vits hospitality experience in Mumbai (Colaba), Nanded, Dahej, Ahmedabad and Mangalore by April 2018.

The company plans to penetrate its reach nationally with 20 properties scheduled for launch primarily in Tier II and Tier III in cities within the next three years. ■

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Ginger Mumbai

Ginger Hotels, the budget hotel chain from the house of Tata, has recently opened Ginger Mumbai, Andheri East. Located off the Western Express highway, 3.5 kms from the airport, Ginger Mumbai, Andheri East is in proximity to the Bombay Exhibition Centre as well as the railway station. The hotel also provides convenient access to the city’s corporate hub on the Andheri Kurla Road.

With 142 rooms, the hotel also offers a multicuisine restaurant and bar, a pan Asian eatery, a fitness centre, RFID access control and meeting facilities. ■

Mercure Dwarka

Mercure has made its debut in the holy city of Dwarka with the opening of Mercure Dwarka. Located in the Devbhumi Dwarka district of Gujarat, the hotel is a short drive from the Dwarkadhish temple, popularly known as Jagat Mandir. The hotel is conveniently located at a five minute drive from the railway station, an hour’s drive from Porbandar Airport and a little over two hours from the Jamnagar Airport. The opening of Mercure Dwarka marks AccorHotels’ fourth property in the land of legends, Gujarat. The hotel offers 99 rooms, including one suite. The hotel is also home to Makhan, an all-day dining restaurant that offers a wide selection of local delicacies and an array of local and international cuisines. ■

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Product Tracker

GAIA GAIA has recently launched its new specialised line under the banner 'GAIA Organic' and unveiled its range of organic spices. Embarking with six products – Whole Black Peppercorn, Whole Clove, Whole Green Cardamom, Whole Black Cardamom, Turmeric Granules and Cinnamon Sticks; Gaia Organic will be a new introduction to

T&S the organic trend in the market. All GAIA Organic products are eco-friendly and free from preservatives, chemicals and GMOs. Furthermore, all the products are certified

by India Organic and SGS India, conforming to the National Standards for Organic Products. ■

Veeba Veeba has launched mayonnaise in six flavours to give a twist to the Indian palate. It offers better-for-you mayos in six variants – classic, burger, chilli, eggless, garlic and smart. ■

Sustenance Foods Sustenance Foods has introduced handcrafted granola that is gluten free, packed with nuts and seeds, 100 per cent natural and sweetened with locally sourced organic honey. Each batch is handmixed and baked in small batches at low temperatures to give it a crunch and toasty flavour. The brand has three flavours – cranberry and pistachio, fig and walnut and a decadent chocolate and hazelnut granola. ■

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T&S hose reels make cleaning efficient and effective, and perfect for any installation – thanks to a wide selection of outlet devices to accommodate a variety of cleaning needs. When selecting an outlet device, keep in mind the size of the area to be washed as well as how the operator might hold the device while in use. The MV-2522 front trigger water gun is a leading choice made with heavy-duty stainless steel and featuring adjustable stream and trigger guard. This water gun offers powerful washdown capability for large or heavily soiled areas. For general washdown or equipment cleaning, the B-0108-H is a convenient multipurpose spray valve with ergonomic design. Consumers can also get precision cleaning with the EB-2322 extended spray wand. ■

Vinod Cookware Vinod Cookware has launched its sports or gym bottles ‘Splash’ priced at `780. Its features include anti-spill mechanism to ensure no-spills, break and corrosion resistant and it is fabricated with high quality 18/8 stainless steel. Focused on sustainability and minimalistic aesthetics, Splash features a lightweight design and a durable structure, which is specially designed for rugged use. It is available in purple, green, and silver colours. ■

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Event Tracker DATE

EVENT

VENUE

November 1-3, 2017

International Coffee & Tea Festival

Dubai

November 1-3, 2017

World Food Tech Kaza

Almaty, Kazakhstan

November 3-5, 2017

Ottawa Wine & Food Show

Ottawa, Canada

November 8-11, 2017

Viet Food & Beverage

Hanoi, Vietnam

November 11-14, 2017

CosmoFood

Vicenza, Italy

November 28-30, 2017

Bake & Cake

Tel Aviv, Israel

December 2-3, 2017

Ecorganica

Warsaw, Poland

December 12-14, 2017

India Cold Chain Show

Mumbai

January 8-10, 2017

Bellavita Expo

Amsterdam

February 7-8, 2018

The Source

Exeter, UK

February 9-12, 2018

HoReCa

Athens, Greece

February 18-22, 2018

Gulf Food Exhibition

Dubai

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Human Resorces

‘HR is both, an organisation’s greatest asset, as well as one of the biggest windows of risk’ SecUR Credentials, one of India's leading employee verification companies, has completed nearly four million candidate checks. Rahul Belwalkar, CEO, SecUR Credentials, explains why background verification plays an important role in the people oriented hospitality industry

BY STEENA JOY Rahul Belwalkar

What was the inspiration behind SecUR Credentials?

The SecUR team has a background of risk management experience, across industries and processes. With a collective experience of close to a 100 years, across the leadership team, whenever we discussed risk management practices (beyond the financial and information security risk most organisations tend to cover), we realised that the Human Resource is both – the organisation’s greatest asset, as well as one of the biggest (and most under-estimated)

windows of risk. Any employee, who is not really what he/she appears to be on paper, is a huge internal threat to the organisation.

This realisation is what inspired us to set up a venture focused on filtering out this risk, and to make the workplace safer.

How does the verification process work?

From Day 1 of setting up the business, we were clear that we would adopt operational processes which were completely technology enabled. We have

Any employee, who is not really what he/she appears to be on paper, is a huge internal threat to the organisation. This realisation is what inspired us to set up a venture focused on filtering out this risk, and to make the workplace safer. We have invested in a JAVA based platform, which we have christened SYMPHONY

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invested in a JAVA based platform, which we have christened SYMPHONY, on which all our processes run. So, everyone from the CEO to the field analyst working with us in a remote part of India will work only on SYMPHONY. This enables us to ensure that every transaction or process interaction, is captured digitally from the word Go. Not only does this enable us to capture each step in the process and track it, it helps us to analyse all this data to build up our IP. We are now taking the next step of making SYMPHONY mobile-enabled, so our teams are able to function effectively, no matter where their physical location.

The background verification process is tailored to the needs of the organisation. We offer a barrage of services including education, previous employment, criminal history, identity; address verification, drug test, database and media searches, reference checks, credit check and psychometric test. Using multilayered checks via SPOC and on-ground personnel, SecUR Credentials ensures 100 per cent error-free reports with 95 per cent adherence to turn-around times as specified in the service level agreement.

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Human Resorces

Tell us about your new initiative SecUR Number.

The SecUR Number is a 10-digit code that unlocks an independent background verification report, purchased by the job-seeker, which pre-verifies key information on their resume. Once a job seeker is allotted their SecUR Number, they can include it on their resume enabling prospective employers to access and download the report. Any potential employer, with whom the candidate shares their SecUR Number, can view the verification report after registering themselves as an employer, for free.

Unlike most of the background screening which is currently aimed at corporates for their pre-hiring requirements, the SecUR Number will be a self-certification tool which will be used by potential candidates to demonstrate that their resumes are genuine, and have been screened and certified by one of the country’s largest employee screening companies.

The benefits of the SecUR Number are two-fold. On the one hand, it will enable genuine job-seekers to stand out from the rest of the pack, especially the hordes of resumes which contain some fake data or discrepancy. On the other hand, from the employer HR perspective, they get the confidence, that prima facie, the resume they hold in their hands is genuine, and they are not wasting time, energy and resources in interviewing and recruiting a candidate, whom they will need to later exit because of a faked resume. While the organisation may still choose to conduct its own background check process later, as part of standard HR practices, it can even choose to use the SecUR Number as a pre screen tool.

How has SecUR benefitted the hospitality sector?

The hospitality industry is largely services based and therefore relies strongly on people. Background verifications are

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paramount in such a space due to the impact negative elements or miscreants can have on the brand and thereby the earning potential of the business.

Benefits come in the form of safeguarding the existing staff and clients from potentially embarrassing or detrimental effects.

Do you see a trend in hotels opting more and more for employee background screenings?

Yes, there is definitely a trend of more and more for employee background screenings in the hospitality sector. This is not just to the risk of financial loss from inflated resumes, but also the risk of criminal elements seeping into the system, and the close physical proximity the employees have with the end customer.

In India, how do companies view background screenings?

As a result of some of the issues faced

by Corporate India the employee screening industry operates with a wide gamut of client industries, stretching from IT/ITes, banking and other financial services, insurance, telecom, pharmaceutical, automobile, construction, infrastructure, aviation, hospitality, hospitals, all the way to educational institutions, security service companies, broking companies, and many more. Effectively, almost every large and mid-sized employer in India today is a client, or potential one, for the background check industry.

Where some corporates were mostly conducting employee background checks in-house, mostly in the form of reference checks, they have now moved to outsourcing this process to specialised firms like SecUR Credentials. There is a realisation now that internal HR teams have neither the resources nor the skills required to conduct robust background screening checks. â–

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Movements

Alila Diwa,Goa

Alila Diwa Goa has recently announced the appointment of Debabrata Banerjee as the new food and beverage manager. Trained from Institute of Hotel Management and Catering Technology, Trivandrum, Banerjee worked at Four Seasons, Mumbai in 2008 before joining Taj Palace Hotel, Mumbai in 2014. In his role, Banerjee will oversee the F&B operations of the restaurants, bar and banquets operations for Alila Diwa Goa with 153 rooms and suites. He will introduce a fresh take on dining experiences at Alila Diwa Goa for leisure guests as well as MICE groups. The highlight of his career has been to serve Nicholas Clegg, Queen Máxima of The Netherlands, Tony Abbot to name a few. ■

Novotel,Goa AccorHotels has appointed Allwyn Rodrigues as the director of engineering for its upscale hotels in the entertainment hub of Goa, Candolim. He brings more than 16 years of experience in hospitality industry and has been with AccorHotels for over three years. Before joining AccorHotels he was associated with IHG Goa and Goa Marriott.

Deepti Landage has joined as the housekeeping manager. Landage brings with her an experience over seven years in the hospitality industry. She has previously worked with brands like the Hyatt Regency, Ahmedabad and Courtyard Marriott, Mumbai. Gyan Manohar Khurana joined as the director of revenue for Novotel Goa Shrem Hotel and Novotel Goa Resort & Spa with a work experience of more than five years in sales and revenue management. ■

Radisson Blu Hotel Radisson Blu Hotel, Muscat and Radisson Blu Hotel, Sohar in Oman recently announced the appointment of Tobias Ammon as new cluster general manager.

Ammon rejoins the Carlson Rezidor Group following 18 months in Germany as general manager of Dorint Pallas in Wiesbaden. Prior to this, Ammon spent over 11 years with Carlson Rezidor Hotel Group holding various leadership positions. More recently he was the general manager at Radisson Blu Resort & Spa Cesme in Turkey and Radisson Blu Hotel Klaipeda, Lithuania. Prior to this, Ammon held the positions of executive assistant manager and director of F&B at the group’s Park Inn by Radisson hotels in St Petersburg. ■

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Shangri-La Hotel,Bengaluru Shangri-La Hotel, Bengaluru has announced the appointment of Liew How Wai to the position of Asian chef de cuisine at its all-day dining, multicuisine restaurant, b Café. With diverse experience across the Asia Pacific region, Wai will bring his expertise to the city of Bengaluru. His culinary knowledge, drawn by extensive travel across countries, finds its expressions in the diverse flavours and dishes that he will present. As the hotel’s Asian chef de cuisine, he will work towards taking the hotel’s culinary recognition to greater heights. ■

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HRAWI The ChanceryPavilion,Bengaluru The Chancery Pavilion, Bengaluru has announced the appointment of Simarjeet Singh as the hotel’s new general manager.

His career spans close to two decades of diverse experience in the hospitality industry. His previous assignment was with Hilton Garden Inn, New Delhi, where he significantly helped improve the overall hotel performance. He has held eminent positions with renowned brands like Radisson Blu, Park Plaza and InterContinental to name a few. In this new role, Singh will provide leadership and strategic direction to the hotel team and will focus on maximising revenues and creating personalised guest experiences. ■ Dilip Datwani has been re-elected as president of the Hotel and Restaurant Association of Western India (HRAWI) at its 67th annual general meeting (AGM) held recently in Mumbai. Datwani has been serving in the role of the president for the year 2016-17 and will now continue to serve in the same capacity for the term of 2017-2018. Gurbaxish Singh Kohli also will continue to serve as the senior vice president for the same tenure while Pradeep Shetty is taking a sabbatical for this year and Sherry Bhatia is replacing him as the honorary secretary. Datwani is also the vice president of the Federation of Hotel and Restaurant Associations of India (FHRAI), the apex body of all the regional associations of hotels and restaurants across the country. He has been an active voice and part of the hotel and restaurant fraternity for over two decades. Datwani has previously served as chairman of the Membership Committee, chairman of the Classification Committee, and senior vice president of HRAWI. He is CMD of Datwani Hotels. ■

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

Le Méridien Goa, Calangute

Sheraton Hyderabad Hotel,Gachibowli

Norton Pereira has been appointed as the general manager of Le Méridien Goa, Calangute. Prior to joining Le Méridien Goa, Calangute he was the general manager at Le Méridien, Mahabaleshwar.

In his new role, Pereira will be responsible for overall hotel performance, managing operating efficiencies, business growth and driving overall guest satisfaction.

With more than 19 years of experience in the hospitality industry, he has successfully managed hotels in varying capacities. He has also worked with various properties like Taj Hotels, Park Hyatt Goa Resort and Spa, Westin Mumbai and Sheraton. ■

Sheraton Hyderabad Hotel, Gachibowli has announced the appointment of Syed Asad Gauhar as food and beverage manager.

Gauhar comes with over 12 years of experience in hospitality industry and will be responsible for day-to-day operations of the F&B unit, achieving revenue targets and driving unique guest experiences at the hotel. Gauhar’s career began with The Oberoi Udaivilas in 2005, where he ensured expectations of guest related to product delivery and guest services. ■

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Scene and Heard

With Marcellus Baptista

Noon tune Always a fashionable hotel is the St Regis.

Besides the fashion weeks held there, it is the happy space for various fashion-related events. It was the venue for Celebrating Vivaha, a three-day show of the latest collections from well-known designers and jewellers. The first day saw a lovely lunch hosted by Tarun Sarda to celebrate the fall/winter collections of Padmini Kolhapure and Poonam Dhillon. Joining them were Alka Yagnik, Aarti Surendranth, Anu Ranjan, Amy Billimoria and Rukshana Eisa among others. Guests were glad that Celebrating Vivaha was back to satisfy all their trousseau dreams and to make their weddings a memorable affair. The talk was on the next Celebrating Vivaha exhibition, this one coming up at The Ashok in New Delhi from November 17 to 19. And at the

Samarjitsinh Gaekwad and Radhika Raje Gaekwad at the Maratha culture reception at Trident

Royal touch Padmini Kolhapure, Tarun Sarda and Poonam Dhillon at the Celebrating Vivaha lunch at St Regis, Mumbai

lunch, besides the fantastic food spread, there were wines and Absolut vodka to keep the guests in good cheer. ■

Honour’s list

Maratha culture came alive as industrialist and philanthropist Sanjay Dalmia, through his NGO Bharat Maa Shaheed Samman Trust, along with Royal Fables and Verve, hosted a felicitation cocktail-dinner to honour those who have upheld the rich Maratha culture.

Honoured at the Trident rooftop were Maharaja Samarjitsinh Gaekwad of Baroda, Maharani Radhika Raje Gaekwad of Baroda, Uday Mahurkar, Vijayendra Ghatge, Ujjwala Raut and Nachiket Barve. Maratha memorabilia of coins and pagrees were on view and Dalmia revealed that the first airplane was flown by a Maharashtrian, Shivkar Bapuji Talpade. ■

Karishma Kotak, Kanishtha Dhankar and Ujjwala Raut at The Wedding Collective preview at Four Seasons Residences Alyona Kapoor, Neetu and Rishi Kapoor and Sanjeev Kapoor at Jade Ballroom

Design delight

Celebrated chef Sanjeev Kapoor looked pleased as punch at the party to honour him being bestowed with the Padma Shri award.

Sanjay Vazirani, MD, Foodlink teamed with the National Restaurant Association of India (NRAI) to honour the man in the presence of his family and friends. The affair at Jade Ballroom saw the presence of Rajeev Matta, Zorawar Kalra, Ranveer Brar, Suhas Awchat, Satish Arora, Vicky Ratnani, A D Singh, Anurag

After the stupendous success of The Dressing Room, Mumbai’s exciting exhibition for designer prêt collections, 10 years ago, lifestyle specialists Ritu Bagrodia and Shilpi Jatia presented The Wedding Collective at the Four Seasons. This was a mix of luxurious participants with a delightful design and chic collections including both couture and prêt.

Adding to the sparkle was Moët & Chandon and tasty entrées. ■

Katriar, Riyaaz Amlani, Sanjay Vazirani, Neetu and Rishi Kapoor, Kiran and Ramesh Sippy, Amrita Raichand, Anuradha Paudwal, Vithal Kamath, Harpal Singh, Mickey Mehta, Vijay Kalantri and Sharad Kachalia among many more. Guests relished the array of gourmet offerings, the live music and the short film on Sanjeev Kapoor’s eventful journey. Also felicitating the famed chef was Riyaaz Amlani, president, NRAI. ■

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ENCHANTING CREATIVES Le Méridien Hotels & Resorts has announced the brand’s collaboration with Chinese art collective X+Q Art will extend to Paris

HELPING COMMUNITIES Holiday Inn Mumbai International Airport inaugurated IHG Foundation Week with blood donation camp

FIRST ANNIVERSARY ibis Styles Goa Calangute, the first ibis Styles property in India, recently celebrated its first anniversary

SAFETY AWARENESS Crowne Plaza Greater Noida, in collaboration with District Fire and Safety Authority, organised a fire evacuation and rescue mock drill at its premises

FSSAI COMPLIANT Hotel and Restaurant Association of Western India (HRAWI) recently organised two separate training-cum-certification sessions in the city based on Food Safety Training & Certification (FoSTaC) programme developed by FSSAI

INDULGENCE AND BEYOND Puratos recently hosted its signature patisserie showcase event ‘Indulgence and Beyond’ in Mumbai at ITC Grand Maratha

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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.