Food and Hospitality World (Vol.5, No.21) December, 2017

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TECH FOR TOMORROW While elements like prior bookings, specified meal requirements, automated check-ins are changing the dynamics of guest experience before arrival, it has become equally important to enhance their stay experience

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he power of technology has unleashed itself in the hospitality arena and how. Hilton Worldwide and IBM recently collaborated to pilot the first Watson-enabled robot concierge in the hospitality industry. Similarly, another instance of innovative technology experience is that of Aloft Hotels, which had started trialing voice-activated hotel rooms in its Boston Seaport and Santa Clara properties. From keyless entries to smart thermostats to mirror televisions, the story gets interesting by the day.

Boom of the tech sector has proved beneficial to the hospitality industry for also improving the guest experience, alongside hotel operations.Technology has become one of the most important factors in attracting and retaining guests to the hotel.While elements like prior bookings, specified meal requirements, automated check-ins are changing the dynamics of guest experience before arrival, it has become equally important to enhance their stay experience.

Another vital aspect that certainly enhances the stay experience is the safety and security of guests.Technology in the field of guest safety is also a crucial investment.

However, there have been few debates in recent times especially in keeping with the 26/11 attacks (the ninth anniversary is just round the corner), that has questioned whether we are truly well equipped to handle any adverse events.

Are the regular CCTV cameras, the fancy metal detectors, the man-to-man checking (which is more like a drill) good enough, or do we need something that goes beyond ? Few countries have developed and implemented skills, both technology based as well as those based on psychoanalysis, which also needs human intervention. It is time the industry also gives this area of hospitality some serious thought.

REEMA LOKESH Editor

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DECEMBER 2017

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Announcing

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Contents

CHANGING FACE OF TECHNOLOGY IN HOSPITALITY

10-13 Continuous innovations in the technology and IT sector has acted as a catalyst for enhanced efficiency and guest experiences in the hospitality industry

FOOD RETAIL INTERVIEW Food scientist Sudip Putatunda, MD, Full House Restaurants, speaks about the focus on product innovation and expansion strategy

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CHEF'S PLATTER MULTI TASKING AS A CHEF Post his National Tourism Award, Chef Arvind Rai shares his eventful journey

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HIGH SPIRITS IRISH PUB, INDIAN NEIGHBOURHOOD The Irish House is giving a slice of true blue Irish pub experience in the neighbourhoods of India's metro cities

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SPA & WELLNESS INTERVIEW

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Ishween Anand, founder & CEO, Nyassa Retail speaks about how her passion for fragrances founded a business that creates unique bath and body products

INTERIORS & DESIGN FROM CELL TO SUITE Hotel Liberty: Enjoying the luxury of liberty behind old prison walls

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SPOTLIGHT CELEBRATING A PROUD HERITAGE

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Ensconced amidst picturesque vineyards, The Source at Sula is a luxury boutique winery resort built in Tuscan style architecture in the heart of Nashik's wine region

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MARKETS CULINARY KNOWLEDGE EXCHANGE AT THE 5TH CHEF SUMMIT Indian Culinary Forum recently hosted the 5th Chef Summit in New Delhi which was inaugurated by Rashmi Verma, secretary, ministry of tourism

40 | NEW KIDS ON THE BLOCK Fairmont Hotels & Resorts

42 | PRODUCT TRACKER Apple Bakery Machinery

45 | MOVEMENTS Novotel Goa, Resorts & Spa

56 | WEEKEND Scene and Heard

DECEMBER 2017

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VOL 5 NO 21, DECEMBER, 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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Editor Reema Lokesh* Assistant Editor Steena Joy Senior Associate Editor Sudipta Dev CONTENT TEAM New Delhi Saloni Bhatia

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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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CHANGING FACE OF TECHNOLOGYIN HOSPITALITY

Continuous innovations in the technology and IT sector has acted as a catalyst for enhanced efficiency and guest experiences in the hospitality industry

BY MOHIT RATHOD

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rom the traditional processes to technology-enabled operations, the hospitality industry has come a long way. Boom of the tech sector has proved beneficial to the hospitality industry for also improving the guest experience, alongside hotel operations.

Hilton Worldwide and IBM recently collaborated to pilot ‘Connie’ - the first Watson-enabled robot concierge in the hospitality industry. Connie draws on domain knowledge from Watson and WayBlazer to inform guests on local tourist attractions, dining recommendations and hotel features and amenities – the first time IBM has developed a Watson-enabled robot for the hospitality market. Similarly, another instance of innovative technology experience is that of Aloft Hotels, which had started trialing voice-activated hotel rooms in its Boston Seaport and Santa Clara properties.

The service includes guests being greeted by a personalised welcome letter on the in-room TV when they check in. They quickly learn that an iPad is ready to be set up with a “Hey Siri” to learn the sound of their voice so it can go on to control the guest’s room experience.

Research has shown that customers tend to increase their spend if they order through a mobile app Neelesh Pawar, Director, Levia Technologies

Once the iPad learns the guest’s voice, a menu lists all of the functions available – things like personalised streaming for Apple or Android devices, Netflix, mapping for local area attractions and a fully integrated TV experience. The iPads present guests with a tutorial to guide them through the setup

process, and the voice-activated hotel rooms work with Apple HomeKit to allow guests to control the temperature, the lights via preset lighting options, music, or browsing the internet.

HELPING BUSINESSES The intense competition in today's business world means that businesses have to work hard to maintain and increase their competitiveness. Innovation and technology are two pillars that enable hospitality business owners to differentiate themselves from the competition, meet each guest's expectations and attract new guests. As a result, IT helps organisations dynamically manage information and increase business competitiveness by helping decision makers make the right decisions at the right time.

Nilesh Shah, director, RanceLab, one of the leading hospitality technology providers in India, shares, “IT helps answer customer requests for accurate and up-to-date information. IT can be useful in market research, which can be very beneficial for management in understanding consumer behaviour and developing an experience

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development strategy. For example, using mobile apps, hospitality businesses can take prompt feedback from the visiting guests which can be processed immediately and necessary actions can be taken on time, mostly before the guests leaves the premises.

Positive experiences not only affect guests, but also affect their online behaviour and comments after the trip. The impact of word of mouth is still very high and should not be underestimated despite all the marketing tactics.”

People are using their smartphones to make their lives easier in a lot of areas.

Interactive technology can do the same in the hospitality industry – reduce check-in queues in a hotel by offering self check-in on a kiosk, provide a way-finding system in a large resort, interactive menu boards and selfordering in restaurants – the possibilities are many. Technology often also gives the staff the possibility to focus on what they are really trained on such as providing information and recommendations, instead of repetitive transactions.

Sharing his views, Neelesh Pawar, director, Levia Technologies, says, “Within our field of expertise, interactive touchscreen solutions, we see a huge potential for the hospitality industry. Traditional point-of-sale (POS) systems are changing as self-service options are becoming increasingly popular.

Self-ordering kiosks are common in the quick

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Businesses and boardrooms are turning to IT to capture data, analyse them and help them in building their growth strategies Premnath Ranganathan, Chief marketing officer, Codebase Solutions

service restaurant industry, but touchscreen solutions such as interactive digital signage and interactive kiosks bring many benefits to hotels and resorts as well. Research has shown that customers tend to increase their spend if they order through a mobile app or touchscreen, so imagine with replacing the in-room information booklet in a hotel with a touchscreen for ordering room service, booking spa services or tables at the restaurant could do for the revenue of the hotel.”

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While the Indian restaurant industry alone is estimated to be more than `3 lakh crore, it also poses a unique challenge of delivering both a product and a service, with its operations ranging from procurement and manufacturing to marketing and customer management. It is also an industry where knowledge management is very transient. On one hand competition is intense and the profit margins shrink by the day, increasing the focus on cost controls. On the other hand, the rapid rise of a tech savvy customer base demands value in both the food and the experience. To top that off, business owners and operations managers are increasingly on the move, finding it difficult to monitor, control and be informed of all their operations on demand. These factors, in summary, have made the hospitality industry seek solutions and support from technology.

Premnath Ranganathan, chief marketing officer, Codebase Solutions, shares, “We are in an age of technology explosion.

Data/information is being gathered on every possible activity in a person’s day-to-day life.

Businesses and boardrooms are turning to IT to capture these data, analyse them and help them in building their growth strategies.

The hospitality industry too wants to know more about their customers, their preferences and their habits to create unique offerings to enrich their experience. A

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solution like Tablemate will help them do that, and more. Our reporting, analytic and recommendation tools will help restaurants proactively adapt to the changing dynamics of their customer base, retain existing customers and target new ones. The data can be used to conduct more specific marketing activities to cater to the right audience.”

TECH PRODUCTS RanceLab’s FusionERP is an integrated suite for hotel and restaurant management that provides PoS, front-office management, housekeeping, food and beverages control, store control, financial accounting, payroll, analysis, supply chain and customer loyalty programme. In short, it is a tightly integrated system for managing multiple business processes of hospitality on a single platform.

Whereas, Levia offers a range of interactive touchscreen solutions, ranging from pointof-sale systems, interactive digital signage of different sizes, as well as a full portfolio of touchmonitors for kiosk integration.

Tablemate, Codebase Solutions’ flagship product, is a complete restaurant and operations management solution with PoS, inventory, CRM and financial management integrated into a single platform.

Ranganathan shares, “With our automated workflows reducing human errors, and bringing multiple departments into a single platform, we bridge knowledge/operational

NILESH SHAH

COMMODORE S K SAWHNEY

Director,RanceLab

President and CEO,Dolphin RFID

“IT helps answer customer requests for accurate and up-to-date information”

“Apart from the hotel locks, Dolphin RFID provides a full suite of state-of-the-art RFID system”

gaps and create an eco-culture that helps them in making informed decisions, thereby reducing costs and increasing overall operational efficiency and profitability of the restaurant.”

Shedding light on acceptance of technology-driven solutions among hospitality players, Pawar says, “We find that hospitality companies are open to technology as they understand it both makes them more efficient and enhances the experience for the customer. Then of course the degree of implementation varies, as there are many parts of an ecosystem that need to fit – hardware, software and compatibility with existing backend systems and so on.” Adding to this, Shah comments, “The hospitality industry has universally adopted technology to reduce costs, streamline operations, and above all, improve customer service and customer experience; thereby increasing the top line.

This is evident by the presence of IT systems that help managers deliver quality services to customers, increase efficiency, and manage costs. With the investment and adoption of information technologies that are now essential in the hospitality industry, information technology is being used as a tool to facilitate and foster change.”

Last year Dolphin RFID, an end-to-end solution provider in RFID technology, had launched its bouquet of hotel security

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products including RFID hotel locks, hotel room safes and fool-proof energy management systems. The lock offerings consist of high-end Asteria Locks, India’s first LED display lock among others. All locks are of RFID technology and have an integral mechanical over-ride facility for emergency management of unexpected failures. Similarly, the energy management system ensures that only keycard of that room will energise the power equipment.

Elaborating on the offerings, Commodore S K Sawhney, president and CEO, Dolphin RFID, informs, "Apart from the hotel locks, Dolphin RFID provides a full suite of stateof-the-art RFID system to manage the guest recognition systems, hotel assets, laundry systems, Android based maintenance systems and PoS systems. For instance, for a resort, Dolphin’s One Card RFID System permits the key card (in the form of a card/silicon band) manage the hotel lock, F&B, laundry and spa/gymnasium lockers.

With all activities being managed through a single card/band, the huge benefits to the hotel are evident." He adds that the past decade has seen mushrooming of domestic tourism as opposed to pre-dominant international tourism prior to that. This has led to a major growth in demand for good, clean, and, above all, secure hotels. A large part of this demand is in Tier II and Tier III cities. ■

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IN-ROOM TECH ADVANCES TO ANOTHER LEVEL Technology has become one of the most important factors in attracting and retaining guests.

While elements like prior bookings, specified meal requirements, automated check-ins are changing the dynamics of guest experience before arrival, it has become equally important to enhance their stay experience

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ncrease in use of technology among travellers has put immense pressure on hotels to become tech friendly. Major hotel chains have already invested in technological advancements like payment security, guestroom technology, bandwidth, and mobile engagement to meet the needs of digitally advanced customers.

While some of the trends in the industry have lead to major improvements and savings for hotels, some are transforming the way hotels are designed as well. Technology has gone beyond being an interface to helping in operations like management and staffing.

Hotels have also been able to gain broader visibility through their presence on various platforms. They have provided value-added services, comfort and convenience to their guests even after they leave the hotel.

Looking at the inhouse stay which has changed in the past few years, here are the factors that continue to alter experiences: KEYLESS ENTRY The keys at hotels will soon be replaced by digital keys on smartphones. While major brands continue to use the key, some have already shifted to the advanced technology systems. Starwood Hotel's SPG app has been providing keyless entry to the guests once they check in. It shows the brand's commitment to enhance their guest experiences and shift to new age systems.

Soon more hotels will be seen shifting to these app based entry systems.

MIRROR TELEVISIONS Another advanced mechanism that can be seen taking guest experience to another level is mirror televisions. The bathroom mirrors can serve as TV sets while one is occupied. This has already been seen at major luxury hotel chains across the globe where guests enjoy high definition TV in mirrors, usually while enjoying a bathroom, sauna, or swimming pool.

DIGITAL CONCIERGE The new digital apps are enabling guests to directly communicate with the concierge – no hassle for calls as it becomes easy to order things via a few clicks. Soon more hotels will be able to offer these services once they develop a strong digital presence. A recent Travelport study also stated that 66 per cent of travellers would like concierge services on their smartphones.

While some of the trends in the industry have lead to major improvements and savings for hotels, some are transforming the way hotels are designed as well

SMARTTHERMOSTATS Another major element of investing in these apps is being able to provide additional services. These apps can also be used by the guest to arrange the room temperatures or switch on the air conditioner before they arrive at the hotel. This amount of flexibility leaves a huge impact on the guest experience.

WI-FI ACCESS The Digital Global Travel Report by Travelport states that globally, 61 per cent would avoid hotels with no Wi-Fi, while 75 per cent Indian travellers chose hotels that don't charge for Wi-Fi. This simply shows how important is internet access to the customers. Therefore many hotels have already invested in increasing bandwidth and high speed connectivity to meet the guest's demands.

LIGHT SENSORS A simple yet sustainable initiative, this has already been in practice for past few

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years. Every new hotel is planning to introduce light sensors in order to reduce its operational cost as well. These sensors turn on and off based on the guests presence in the room. It has been very effective and also appreciated by the guests as it saves on electricity cost.

MUSIC SYSTEMS This might not top the priority lists when it comes to in-room facilities but it surely enhances the experience a great deal. Many new age travellers appreciate when their rooms support MP3 docking systems which are supported by various devices.

STREAMING DEVICES TO TV With the introduction of smartphones and streaming devices such as Amazon Prime, Netflix, Hulu, Hotstar etc, many hotels are now allowing guests to connect their computers, phones or tablets to the television. This enables the guest to watch what they want and not just limit to in-room entertainment. â–

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Marketing Initiative

‘T’

IS THE SEASON TO BE JOLLY

As the mercury drops across the country, the chill is a sign of the Christmas season approaching.

Bringing with it a sense of fun, a jollyness of spirit and an anticipation of a good time

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s in every country around the world, festivals across India too begin with the preparation of goodies, those special somethings that appear on shelves only in this season, and special Christmas treats that bear special significance to the season; be it the fruit filled Christmas cakes, or the cookies or simply the wonderful chocolate treats that embody the Christmas spirit.

Much of these preparations is getting together the right ingredients – choosing those ingredients that come together to make the cake taste the way it has always tasted. Like those that your consumers ate

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in their childhood, the same quality, the same flavour with the added advantage of Puratos attention to health.

Puratos’ offerings bring together all those little elements of Christmas that make it Christmas.

Some Christmas classics are a welcome sight when the holly-jolly season arrives and the classic mousse cake is no exception.

Choosing the Tegral Sponge Egg Free Cocoa to make your cake base, is choosing a healthy cake mix that has great volume with a wonderful mouthfeel. With its distinctive cocoa taste, the Puratos’ Tegral Sponge Cocoa Egg Free is a winner for its light texture, making this classic mousse cake as

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well as those other delectable Christmas desserts. A crowd pleaser for people of all dietary restrictions, this one is a winner all the way.

For a more traditional approach which is egg based, Puratos has you covered there as well. The Tegral Choco Sponge is the answer to your classic mousse cake question. It comes with a superb chocolate flavour, meltin-the-mouth texture and a superior crumb, sure to please the most demanding consumer standards.

Regardless of whether you choose to go egg free or not, the consumer will love the moist mouthfeel and luxurious chocolate taste, one that will leave consumers asking for more. Its great volume and longer shelf life helps reduce wastages making Puratos’ customers really happy.

The next level of the classic mousse cake is that of layering. An easy, irresistibly tasty and a healthy way to reproduce this is with Puratos’ best in class Ambiante. This nondairy topping has been specially designed by Puratos to retain its shape and taste superb.

Being ready-to-use, lactose free and dairy free, it is the perfect choice because of its prolonged stability. It ticks all the health boxes, making it a guilt free topping option – perfect for all those cakes that need to capture the snowy Christmas spirit, or even those that need to stand out with well-made frosting in a sea of other equally stunning pieces of art. And especially for those cake makers who would like to see their creations maintain their shapes, sharp peaks and showcase their art work exactly as it was imagined, Ambiante is perhaps the best bet in the market.

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Marketing Initiative Couple that with our Carat ready-to-use ganache, and voila! It’s a beauty in the works which is perfect for layering your classic mousse cake.

Its ready-to-use nature takes the debate out of ganache. A simple, easy-to-use, cost effective ganache with its superior flavour combined with its attractive texture and gloss, make Christmas baking much easier, and at a pocket easy price point too.

They say that one eats with their eyes first which brings us to next and the final stage of our classic mousse cake which is garnishing.

Talking about perfect finish and garnishing, Carat Coverlux Dark is the best for it.

Carat Coverlux Dark, the best tasting compound true to its name, is the luxurious end of the Puratos chocolate range. Its three variants – White, Milk and Dark – each sparkle due to the high quality ingredients that translate into superior mouthfeel.

The Christmas classic mousse cake, having all integral elements of it made by superior products from Puratos right from the base to the garnishing, makes it the best

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there is today, famed for its rich, robust and healthy taste and value.

Christmas is definitely the highlight of the holiday season, lending itself to much joy and laughter. When they bond over a cake made from Puratos products, you know as a customer that you are offering them the healthiest option there is. And Puratos has almost every product in the book to make this a really a holly-jolly Christmas. ■

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'We bring international standards of quality at competitive Indian prices' Koldplay Icecream is owned by Full House Restaurant, a Valentine Group Company. Food scientist Sudip Putatunda, MD, Full House Restaurants speaks about the focus on product innovation and expansion strategy

BY SUDIPTA DEV Please give a brief background of the company including information about the manufacturing facilities and outlets. What have been the important milestones?

The company started operations in 2014 and is funded by the Valentine Group that has been a pioneer in the food industry since the 1994. The company which recently executed its first export has many milestones, including – opening of pilot plant and micro-manufacturing facility in Mumbai in 2014; the first test store in the suburbs in January 2015; the first retail store inaugurated a year later; in June 2016 the flagship 15,000 sq ft manufacturing unit was opened in Turbhe MIDC in Navi Mumbai; in November 2016, Koldplay's B2B HoReCa business takes off and quickly books sales to most of the top names in hospitality in Mumbai including majority of five star properties; in March 2017 Koldplay crosses one million scoops of icecream sold; second store opening in May 2017.

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The centralised manufacturing facility in the Turbhe houses state of the art equipment, an in-house R&D Centre & Quality Control Laboratory that is one of the best in the industry.

The facility is run by some of the icecream industry's most experienced staff including food scientists, microbiologists, chemical

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engineers, etc. The facility follows HACCP, GMP as well as ISO 22000:2005. This ensures that Koldplay's products are amongst the best in the industry which not only pass Indian FSSAI norms but are also compliant with some of the strictest norms in the world such as the American USFDA.

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The company has its own retail outlets in prime locations such as King's Circle in Matunga and Kamala Mills in Lower Parel.

It will soon launch another store at Nariman Point.

What is the uniqueness of Koldplay brand? Which are your product categories and how are you innovating in this space?

Koldplay is the only brand in the market to offer, what we call, full spectrum solutions in the ice-cream space. This means that we offer almost all the products and services that both, our consumers as well as institutional buyers request. Our products include frozen desserts (only institutional and on request), ice-creams, sorbets, gelatos, cassatas, kulfis, etc. These are offered in scoops, sticks, shakes, sundaes, rolls, cassatas, family packs (750 ml), institutional bulks (four litres) as well as international industrial bulks (11.35 litres which is approx three American gallons). These are available in 180 plus flavours and price points that appeal to the most value conscious buyer to the most discerning. All this is done while maintaining international standards of quality and industry best prices and service. This has enabled Koldplay to quickly become one of the most loved brands in the city, whether by lay consumers at stores or by the renowned chefs who represent our institutional buyers.

Koldplay is one the most exciting new brands to enter the ice-cream space in the last few years and has been growing at more than 100 per cent CAGR since its inception. Ithas managed this by bringing

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Sudip Putatunda

international standards of quality at competitive Indian prices to the market.

What has been your focus on exports which are your most popular products, for which countries?

There is a significant demand for Indian food products by the Indian diaspora abroad. Kulfis, cassatas and ice-creams with Indian flavours such as rose, gulkand, paan, motichoor, etc, bring back cherished memories for many NRIs and PIOs. Koldplay's uniquely advanced plant and quality control gives it a great opportunity to meet this demand while meeting international norms. Our products are already receiving rave reviews in the United States and we are in talks to quickly enter the UAE, UK and West African market.

What are your expansion plans in the future (domestic and international) in terms of product categories and geographical footprint?

We have a strategy of adding one-two stores every quarter during calendar year 2018 in the Mumbai-Thane-Navi Mumbai area. We are also in the process of appointing partners to take the brand to NCR, Ahmedabad, Pune, Nashik, Bangalore and Chennai in the coming financial year. In addition to this, Koldplay will make a strong entry into the consumer product space with its range of premium ice-cream sticks in FY 2018/19.

How are you placed in the retail segment - through modern trade, retail stories, etc?

Koldplay currently operates its own stores for the sale of its consumer products. It also engages third party aggregators such as Swiggy, UberEats, Zomato, etc, for distribution. Launch of retail consumer products in FY 2018/19, is under trail. The coming year will also see Koldplay moving into the health and wellness space within the consumer product space.

How important is the B2B segment in your growth strategy?

We supply to some of the biggest hospitality brands in Mumbai such as Taj Hotels, Trident, St. Regis, Four Seasons, Novotel, Blue Sea, Food Link, Speciality Restaurants, Mars Hospitality to name a few. This business is growing faster than 100 per cent CAGR for the last three years for Koldplay, and will continue to be an important benchmark for Koldplay.

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MULTI TASKING

AS A CHEF From his hard working days as a trainee at The Ashok, to serving Barack Obama, former president of USA as the executive chef of the property, Chef Arvind Rai has never shied away from the responsibility of showcasing Indian cuisine at international forums. Speaking to Food & Hospitality World post his National Tourism Award win, he shares his eventful journey

BY SALONI BHATIA

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tarting his career as a kitchen executive trainee in 1987 with India Tourism Development Corporation (ITDC), Chef Arvind Rai, executive chef, The Ashok was soon shifted to Kovalam Ashok Beach Resort in Kerala. After four years of rigorous work, he was later moved to Hotel Khajuraho Ashok in Madhya Pradesh. Initial years with ITDC hotels not only gave him the much needed experience, but also prepared him for his future role. He recently won the coveted National Tourism Award under the category of 'Best Chef of India - 4 to 5 Star Deluxe, Heritage Classic and Heritage Grand category for the year 2015-16'.

Commenting on how he feels, Chef Rai shares, “It is indeed a great experience to receive such an honour and be acknowledged for my hard work. Many times it has been said that only ITDC chefs receive these national awards, but I must say that working here truly prepares you for the toughest of jobs. Here, one not only gains knowledge about the industry or basics of culinary, but also establishes the skill to master the kitchen.”

Apart from managing the restaurants and banquets at The Ashok, the chef is also responsible for catering the state banquets hosted by the vice president of India and the Prime Minister of India at Hyderabad House.

This also includes ministry meetings and other important functions held at the hotel.

While many are strategically pre-planned, often some instant meetings for international delegates require utmost attention while managing the hotel at the

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same time. Chef Rai, who seems to have mastered the art of multi tasking, informs, “Now we are used to the hectic work and responsibility. While managing the functions is challenging at times, they enable us to showcase Indian delicacies to international guests. Majorly we serve authentic Indian dishes while keeping their preferences in mind. It requires constant co-ordination with the respective ministries and pre planning as we represent our nation.”

Chef Rai has had the opportunity to serve some eminent dignataries like Bill Clinton, George Bush, Prince Williams, Nicolas Sarkozy, Maithripala Sirisena, Vladimir Putin and Barack Obama among many others. Recalling his experiences, he mentions, “It was fascinating to serve George Bush as he loved our cuisine. In fact, everyone has always appreciated Indian cuisine and indulged in the local delicacies.

We make sure the menu has options which give them a proper outlook of Indian dishes.”

A graduate of IHM Pusa, he is an active member of Association of Hospitality Professionals and joint secretary for the chef’s organisation, Indian Culinary Forum.

For the past 20 years at the hotel, he has mentored and trained several chefs who have now established international restaurants and have been promoting Indian cuisine. He is also an external examiner for IHM Pusa, IHM Gwalior and Delhi Institute of Hotel Management.

Over the years, he has represented India at many international food festivals in Moscow, Russia; Buenos Aires, Argentina;

Budapest, Hungary; Johannesburg, South Africa; Taipei, Taiwan; Rome, Italy etc. He has successfully executed events in leading five-star hotels which showcased authentic Indian food which was greatly appreciated by the dignatiries. When asked about the experience, he says, “Being part of the international events has been indeed a great learning experience. To be able to manage authentic Indian flavours with limited resources is an interesting task in itself.

There have been times when we carry Indian masalas to bring out the traditional flavours in new destinations.”

When asked where he sees the future of Indian cuisine, he says, “We at The Ashok have also transformed over time to suit the changing Indian palates. While traditional cuisines demand heavy spices, new generation also wants lighter menus. But being an epitome of Delhi culture, we have still rooted to local dishes and mix of Indian cultures. The world is only starting to get to know Indian cuisine in a better manner. They are now exploring spices and flavours that dominate our cuisines are part of everyday households than just restaurant menus.”

As part of the ISO 22000:2005 food safety team of the hotel, he ensures strict food safety and quality control measures. Chef Rai has been nominated as an 'Industry Expert' on Board of Governors of IHM, Hajipur, Bihar. He has been honoured with SILVER HAT Award 2015 by Indian Culinary Forum and Hospitality Achiever Award – Chef of the Year 2017 by Association of Hospitality Professionals. ■

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High Spirits

IRISH PUB, INDIAN NEIGHBOURHOOD Giving a slice of true blue Irish pub experience in the neighbourhoods of India's metro cities, The Irish House is focused on innovative offerings to its growing list of patrons across the country

BY SUDIPTA DEV

T

he Irish House was launched by K Hospitality Corp in 2011 in Mumbai, and today the brand has created a niche of its own with presence of 16 outlets across Mumbai, Pune, Kolkata, Chennai, Delhi and Belgaum. With the opening of five new outlets, the company is focused on bringing the neighbourhood pub experience to the beer lovers in the country. The décor recreates the ambience of traditional pubs from the heart of Ireland, and celebrates the joie de vivre with some great music and good food. For sports lovers The Irish House is a perfect place to hangout with their friends

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and enjoy their favourite championships on the giant screens.

Sanju Arora, general manager, The Irish House says, “The idea has always been to be a market leader in providing a high quality, value for money, consistent and innovative pub experience to our fans across the country.” Highlighting the key milestones, he affirms that the brand has come a long way since its inception. “The Irish House has successfully and consistently provided a complete contemporary pub experience to all our patrons across India, despite a trend of most restro pubs having a shelf life of not more than two years approximately,” he

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states, pointing out that The Irish House has been the recipient of numerous awards.

Sharing the expansion plans pan India in the next few years, Arora says, “Since The Irish House has just entered Delhi, we are looking to expand into key neighbourhoods starting with Nehru Place, Connaught Place and Mall of India across NCR to give everyone a true Irish experience and build a strong local pub culture in the city. We're also expanding with two new outlets in BKC (Mumbai) and Koregaon Park (Pune), taking us up to 20 outlets by the end of this year. We strongly believe there is enough to do in various cities and neighbourhoods across

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India and are focusing our attention on taking the Irish experience to cities across the country. #TheIrishAreComing.”

Responding to a question on whether they will be replicating the same model - in terms of decor, F&B offerings, in different markets, Arora mentions, “Each market brings its own nuances, and there are always tweaks we adapt depending on what the customer is looking for. Most of our customers look for a consistent experience across each location of ours they visit, and hence we do make the Irish House experience is never diluted at any of our outposts.” He recommends checking out the new locations at Thane and Mall of India to get a feel of some differences in those markets.

The Irish House takes great pride in its F&B offerings. The beer fridge contains over 50 beers ranging from international, domestic and craft beers from all over the world, and guests can pick as per their beertype preference – lagers, wheat, ales, porters, stouts, and ciders; with options on tap as well as in pints. “Our guests particularly enjoy having their beer from our large sturdy one litre mugs or our three litre custom made wooden kegs. An extensive mix of imported and domestic spirits, a well-curated wine list, signature speciality cocktail creations community cocktails and classic cocktails complete the bar menu. The range of new specialty cocktails gives a whole new perspective on innovative and rustic concoctions,” says Arora. The current menu

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Sanju Arora

has got sections for Beer Cocktails, Mules, Community Cocktails, and Top Shelf Signatures. Some of the new cocktails would be smoked cocktails like the Citric Spinner and Smoked Wisdom which use vodka and whisky as bases respectively along with infused tea, topped with herbed smoke. “For those wanting to have a smaller but potent cocktail, we’ve also introduced cocktail shooters like Whisky Sour Jr, Short Island Iced Tea, Mini Tequila Sunrise, and some more,” informs Arora.

“The food menu is a mix of international, British, American and Irish cuisine, and brings the right balance of classic and contemporary pub grub with items such as Fish n Chips, Murphy’s BBQ Chicken

Sandwich, Grande Nachos, Chicken Popcorn, Crispy Sriracha Rigatoni, and a host of other all-day favourites,” remarks Arora, adding that the menu is updated constantly to be in sync with the current trends and keeping guest feedback into consideration.

Events are among the key highlights at The Irish House. These range from curated weekly, monthly and annual events - tributes and rock music band performances, acoustic acts, karaoke nights, board game nights, pub quizzes, drinking contests, crazy Oktoberfest celebrations, Christmas brunches, Singles Week (when everyone else is celebrating Valentine’s Day), and many more. “We’ve created a niche when it comes to St Patrick’s Day celebrations in India, with our larger than life two-day outdoor carnival,” reminds Arora.

Remarking that the pub culture has expanded greatly in all the cities The Irish House has entered, Arora says, “We see a great amount of growth potential to scale even further into the future in bigger and smaller cities, and bring the same widespread pub culture into the country in a bigger way.” While the core guest profile continues to be in 25-40 age bracket, with an equal mix of couples, single men and women, the last category have grown significant in recent times.

With technology becoming a key driver for trends in the bar space, The Irish House is planning more technology integration – from tablets, e-wallets, loyalty, pre ordering to data analytics - to help drive better customer experience, interaction and engagement. ■

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Spa & Wellness

'NYASSAWAS AMODESTBUTPASSIONATE ATTEMPTTO CREATE WORLD-CLASS SOAPS WITH INGREDIENTS THATARE NATURAL AND WHOLESOME' Ishween Anand, founder & CEO, Nyassa Retail speaks about how her passion for fragrances founded a business that creates unique bath and body products from the finest of natural ingredients and exotic fragrances

BY STEENA JOY

How do you find the growth of the spa sector in India?

In India the spa segment has emerged as a fast growing industry with various players opening standalone outlets, and five-star hotels also promoting their spas aggressively. With the global focus on the health and wellness segment, the spa segment is growing like never before. This growth has also seen a rise due to the expansion in the travel and tourism industry. Stress and frequent travel calls for a spa treatment. Growth in the wellness space for men is also significant.

service and products. A lot of spas need to relook at the products used since most of these sectors use readily available products due to low cost budgets. However if the cost is low it's usually a mediocre product that leads to a poor customer experience. Hence now most

Do spas here use quality ingredients and products?

Spas primarily sell experience - so it is important for a spa to offer quality

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spas work with brands that specialise in natural products with good fragrance and blends. This is where Nyassa fits the profile.

What was the inspiration behind Nyassa?

The time when FMCG was huge and no signs of the natural handmade / artisans is the time when I noticed a need for creating a range of handmade soaps.

Imagine walking away from a corporate career and deciding to strike out on your own by making soaps - not the Ekta Kapoor kind, but the ones found in bathrooms! Not a story one hears every day, but that's exactly what I did. After passing my chartered accountancy exams, I added an MBA in Finance from the Stern School of Management, New York, to the list of my degrees. Then, I joined Ernst & Young in The Big Apple and began handling

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Spa & Wellness mergers and acquisitions for the consultancy. Later, I worked in GE's asset management division.

Indeed, even with my background in the financial world, I would spend more time on soapmaking.com instead of the wallstreetjournal.com in the early days of my career. An interest and hobby became an obsession and Nyassa was founded in 2007.

Nyassa was a modest but passionate attempt to create world-class soaps with ingredients that are natural and wholesome.

It was the wonderful and mysterious fragrances that lifted me on the days when I was stressed with my job in the Big Apple.

So naturally 'fragrance' was to be the key theme of Nyassa. We now call this thinking 'From Heaven and Earth'. One after another, over the past ten years we have added several other products to our existing range but we have never wavered from our philosophy of natural wholesome products with heavenly fragrances.

What sustainable policies does Nyassa practise?

Nyassa practises no waste and natural oils in the products that are created. We also look into details in packaging from labels to paper bags which are all handmade paper and recyclable.

There is overwhelming scientific research to show that scent can attract consumers, enhance their experience and thereby create brand goodwill and generate more revenue

How do you partner with hotels to help them build their own 'olfactory' identity?

Nyassa is the only brand that works with the property and creates a product v/s other brands that promote their existing product.

Example a property in Goa that was beside a beach wanted a set of room amenities and a property from north that was on the lines of 'old memories', Nyassa created products around their theme thereby marrying the brand identity with the property.

Have you done any multi layered customisation for any hotel brand?

Nyassa can customise the fragrance and ingredient design for all room amenities and spas in 30 ml and 50 ml packaging. Some of the recent brands are Meluha the Fern Powai, Rio Resorts Goa, Acacia Resorts in Goa, Peninsula Grand and Peninsula Red Pine to name a few. There was a request from a property that wanted a different theme for every floor in their hotel and

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Nyassa created room amenities for every level like a forest theme, fire theme and water theme.

Tell us about fragrance science and the fragrances Nyassa has developed so far.

Of all the senses, the sense of smell is the most sensitive. 75 per cent of the emotions are generated on a daily basis are affected by smell. 40 per cent of customers stay longer in a pleasantly scented environment.

Smells have a direct correlation with moods.

Scents have the ability to reduce stress in humans. Smells evoke emotions and are strong non verbal communicators. There is overwhelming scientific research to show that scent can attract consumers, enhance their experience and thereby create brand goodwill and generate more revenue.

Nyassa works with our clients to create a powerful, memorable and ideal guest experience through fragrances that would complement other marketing cues in all guest areas of their properties. Nyassa is at the forefront of creating fragrances that other brands copy - for example Arabian Oudh that is getting popular now Nyassa made it in 2007. Besides that we have sandalwood, mogra and alphonso that are preferred by airport retail.

What is the future roadmap for Nyassa?

Nyassa plans to expand into the retail space and cover metros like Delhi and Bengaluru. Also focusing on international tie-ups and boutique hotels for room amenities including larger hospitality formats. â–

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Interiors & Design

FROM CELLTO SUITE Enjoying the luxury of liberty behind old prison walls

they once were, the 38 rooms and suites feature oak floors, distressed leather, and handcrafted furnishings curated by the Knoblauch design studio based in Markdorf on Lake Constance. Urban gardening on the rooftop is a subtle nod to the building’s history as a place of communal activity. Add an atrium bar serving local spirits, a library, the La Cave wine space with a cloister table, and meeting spaces for up to 25 people, and Hotel Liberty becomes a place to escape to, not from.

I

f these walls could speak - for over 160 years, Offenburg’s prison was a place where no one would have wanted to spend a single night. Baden revolutionaries of 1848 were imprisoned here, as were army deserters and political prisoners later on. But thieves, scammers and murderers also served their sentences in the Grabenallee. The prison, built between 1840 and 1845, was in use until 2009. After years of being vacant and

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following recent renovations, a new spirit has swept through the building’s thick walls: on September 30, 2017, Hotel Liberty opened its doors.

Set in the German city of Offenburg, just 20 minutes' drive from the French city of Strasbourg, the property is home to the fine dining grill restaurant Wasser&Brot - a reference to the inmates’ typical diet of “water and bread” in previous times.

Drastically different from the prison cells

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BEAUTY UNCHAINED Designed in 1840 by Heinrich Hübsch, one of Baden’s most renowned architects at the time, this former prison is built from the same red sandstone that was used for the cathedrals of Freiburg and Strasbourg. In its history, the building has gone through numerous fortifications and renovations involving new oak floors, the removal of window bars, and an added glass section between two brick buildings. Many of the former cells have been connected to form more spacious guestrooms, while windows have been modified to better frame the surrounding countryside. Thick original walls and many steel doors keep the building’s history at the forefront.

The Knoblauch design team aimed to simultaneously keep the building’s historical character intact while also reducing any sense of rigidity through the occasional playful element. Retro-technological furnishings contrast handcrafted pieces by local craftspeople, while tiled bathrooms, black leather headboards, and distressed

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Interiors & Design

brown leather sofas feature in many rooms and suites.

The bathroom fittings of this exclusive jewel in southwestern Germany were manufactured right nearby; the developers opted for perfection from the Black Forest with products by AXOR, the luxury brand of the Hansgrohe Group.

Hotel manager Marc Aeberhard makes sure that guests in the hotel’s 38 rooms and suites feel comfortable and free. The Swiss born hotelier specialises in innovative highend hotel management and has already received multiple international awards for projects around the world. The concept for the metamorphosis from prison to luxury boutique hotel evolved in years of

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collaboration. Stand-out features include a modern glass cube connecting the two wings of the building where Michelin-star chef Jeremy Biasiol will be serving haute cuisine with international and regional touches. Hotel guests can also enjoy an excellent glass of wine - for instance from one of the many award-winning vineyards in the Ortenau region or neighbouring Alsace - while browsing through the library with its more than 3,000 books; they can go for a run in the Bürgerpark right outside the door, or stroll through the picturesque old town, with its baroque architecture and half-timbered houses. Dimly lit cells with hard plank beds have given way to stylishly furnished rooms where guests now

slumber on thick, 30-centimetre premium mattresses.

MERGING TRADITION AND MODERNITY The bathroom space has also been elegantly furnished. The molded mineral bathtubs and washbasins of the AXOR Urquiola collection are a tribute to oldfashioned washtubs - with practical detailing: their lateral slits double as towel holders. By incorporating a free-standing washtub, Patricia Urquiola has succeeded in creating a bathroom ensemble whose playful details and modern simplicity bridges the past and the present- what could be more appropriate to a historical venue with a new-found purpose? ■

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Marketing Initiative

CRYSTAL-PURE

EXPERIENCES

One of the most undermined considerations for an immersive wine drinking experience, has been the stemware; Lucaris has been leading in providing a new dimension to wine experiences in Asia

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Marketing Initiative

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ucaris, the luxury brand of Ocean Glass PCL Thailand, takes on long standing crystal brands with its premium crystalware that portrays world class quality and design expertise. Asia's first world-class luxury glass crystal brand, Lucaris prouds itself on producing crystal stemware for the first time in Asia. Lucaris crystal glass has attained a global status, especially in its lead-free quality. Glassmaking expertise of Toyo-Sasaki Glass of Japan, Ocean Glass of Thailand and the most advanced glass technology from Germany brought together, have resulted in the creation of world-class quality crystal glass. New lead-free crystal glass composition, with physical aesthetics comparable to conventional lead crystal, result in exceptional clarity and brilliance, with extra strength and durability.

For the most passionate wine-lovers, the Lucaris wine glass is embedded with creative potential. The glass complements the wine by extending the culinary experience on all profound levels that matter. The design of Lucaris stemware and wine accessories is a collaborative effort between Ocean Glass, Toyo-Sasaki Glass and Martin Ballendat, a multiple awardwinning German designer. Lucaris stemware has been designed and crafted to

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the finest details, to ensure the highest in functionality and aesthetic quality that evoke all senses, meeting the demands of wine lovers and food service professionals.

With world class quality and design, inspired by modern Asian cities lifestyle, Lucaris evokes the wining senses, enabling the wine to develop its full aromas and tastes, and creates an emerging paradigm in the art of pairing wines with modern Asian and Indian Cuisine.

In the year 2009 with an investment of one billion Baht, the goal was to sell 10 million glasses in the world market within 10 years.

Lucaris then opened its first wine glass collections: ‘Bangkok Bliss’ and ‘Tokyo Temptation’. After accomplishing success with the first two collections, Lucaris opened another collection called the ‘Shanghai Soul’

Ms. Jariya Sangchaiya, Deputy Managing Director and Acting Managing Director of Ocean Glass PCL Thailand

which was then followed by ‘Hong Kong Hip’.

After this, Lucaris launched the ‘Shanghai Soul Grande’ which was most recently followed by the ‘Desire’ collection.

Ms. Jariya Sangchaiya, Deputy Managing Director and Acting Managing Director of Ocean Glass PCL Thailand, shares, "We persistently made a big investment to elevate our premium Asianmade glass crystal to compete in the global stage. We strive to increase our potential to respond to Asians' changing lifestyle and their palates. Of the highest importance is our desire to deliver world-class drinking experiences through our unrivalled luxury lead-free crystal creations, by utilising the eastern glassmaking expertise from Toyo

Sasaki Glass Japan and Ocean Glass Thailand and the latest German technology and innovation."

As rated by selected sommeliers, food service professionals, and wine consumers, Lucaris stemware has the finest physical qualities – shape, thinness, smoothness, and clarity. Lucaris is comparable to the stemware of major European brands.

Lucaris' product portfolio includes notable collections such as the Desire collection, Hong Kong Hip, Shanghai Soul collection, Tokyo Temptation, Bangkok Bliss – all featuring numerous variants. Lucaris has also introduced its 2018 Lucaris Festive Gift Collection, offering three distinct sets of products – The Exclusive Set, The Affection Set and The Delight Set. Lucaris is primarily marketed in Asia, and is well positioned to encourage the growing number of middle and upper class Asians to enjoy the passionate lifestyle experience of modern Asia through exquisitely crafted crystal creations. With its timeless and elegant designs, Lucaris crystal is now expanding its reach to new markets across Asia including China, Hong Kong, ASEAN, and India. Lucaris is also the preferred crystal glassware for leading fivestar hotels in Asia such as The Ritz-Carlton, Fairmont Peace, JW Marriott, InterContinental, Conrad, Centara and Sheraton. The products are also available in Home Centre stores in India and across leading department stores in Asia. ■

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Spotlight

CELEBRATING

A PROUD HERITAGE

Ensconced amidst the picturesque vineyards, The Source at Sula is a luxury boutique winery resort built in Tuscan style architecture in the heart of Nashik's wine growing region, yet another unique hospitality offering from Sula Vineyards

BY SUDIPTA DEV

T

he recently launched The Source at Sula celebrates the heritage of India's leading wine company.

The vineyard resort, which looks straight from Tuscany's countryside, is at the same location where the original winery of Sula Vineyards once stood.

“When we decided to make the resort, we retained 90 per cent of the original structure, which was built in 1996. Consequently, all the rooms have different sizes,” says Monit Davale, VP – Hospitality, Sula Vineyards, pointing out that there are many stories to tell - the place where grapes were crushed, where the chief winemaker used to sit, viticulture office, and others. The name, The Source was

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selected because this is where Sula started.

The old infrastructure has been retained to preserve those memories.

There are total 23 rooms, including four tree houses that overlook the vineyards.

Those who are keen to be closer to nature and not stay in the luxurious hotel rooms, can take the option of putting up in the tree houses and enjoy a different kind of an experience altogether. All the rooms, which have a distinctive European feel, have different names on the famous wine regions of the world.

At the Vinospa, guests can indulge in some exclusive treatment. There is also a tennis court, and a swimming pool area just behind it.

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A cycling path is being created within the vineyards. It will be a proper track so that even in monsoons, guests can enjoy the experience.

Apart from cycling, gym, game of tennis, the highlight for guests is the winery tour and tasting. “Nashik is famous for temples, some guests also seek packages that include half a day temple tour. Based on what a guest wants we make tailor-made packages. There are often wine and cheese tastings, conversations with winemaker. We are starting Sunday morning yoga by the pool side,” informs Davale.

At the resort there is a cafetaria that serves breakfast and snacks, it is not however a full fledged restaurant. There are two restaurants

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Spotlight

in the campus, Little Italy and Soma. The conference room has a separate entrance, which makes it perfect for day conferencing delegates who can arrive without disturbing the in-house guests. Food can also be served here or if they require arrangements can be made at the restaurants. The amphitheatre hosts many weddings and wedding related events. The most famous event is of course the much celebrated Sula Fest.

“The first Sula Fest saw 250 people, the 10th edition last year attracted people.

Currently 250,000 people visit a year (as per 2016). These comprise day travellers and those who stay.

Nashik was always a pilgrim place, but Sula has brought tourism to this part of the state,” shares Davale, adding that when Sula started two things happened – firstly, lot of rural employment was generated as major chunk of the employees are from the nearby villages.

Secondly, many people started visiting the area.

“Wine tourism is a new concept in the country and was started from Sula, and then other wineries started adopting it, which makes us happy because it will help in expanding the industry.

The wine market is so small as compared to the total alco-bev market, there is a huge potential for growth,” remarks Davale. He reminds that the growth of their hospitality segment in Nasik has been very

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organic. The tasting room was launched in 2005, and The Sula Fest started in 2008. The amphitheatre and Little Italy also came up in 2008. The Little Italy is a vegetarian restaurant, and farm to folk experience. The Indian restaurant Soma was started in 2010.

“The increase in footfall at Sula is growing 15 to 20 per cent every year. A tent city (300 numbers) is put up during Sula Fest. There are tieups with other hotels for Sula Fest and conferences,” informs Davale.

There are a few wines which are not readily available in the market, but are exclusively available here. The recently launched The Source Grenache Rosé, which is dedicated to the resort will also be only available here. Chief winemaker Karan Vasani was inspired by the resort to introduce this Super Premium Rosé. “We would like to keep certain wines which are available only here so that we give a reason for people to

visit and enjoy something different, which they do not get anywhere else,” says Vasani.

In 2016, about 55,000 people did wine tasting at the Sula. The tour starts from the vineyard to the wine-making operations and ends up at the tasting cellar where they get to taste six wines from Sula's Elite range. The winemaking team does not just work in the cellars but also with farmers at the vineyards, to monitor the quality of grapes.

A short drive from The Source at Sula, is another landmark property, Beyond by Sula, which actually as the name suggests is beyond everything, set in a serene natural environs overlooking the Gangapur Lake. The sky villa at the property opens up to the little vineyard and the river. A stay at the sky villa is like being one with the elements – the sky, the earth and the waters of the river. There are seven cottages near the villa, which also give an exclusive feeling of luxury amidst nature. ■

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Hospitality industry welcomes GST rate cut; ITC denial remains a problem MOHIT RATHOD Mumbai

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he hospitality industry in India has welcomed the recent reduction of GST rate to five per cent for all restaurants. Now irrespective of whether the restaurant is air conditioned or not, the consumer will have to pay a uniform GST rate of five per cent. Industry body Hotel and Restaurant Association of Western India (HRAWI) has said this is a big boost for the industry which has been reeling under a slowdown for quite sometime. "However, denying the ITC benefit on the grounds that we have not been passing on benefits is unfair. There has not been any reduction of prices in raw materials for us. In fact, post

introduction of GST, the costs of operations and raw materials have actually gone up.

The move to remove ITC amounts to double taxation and is inflationary," said Dilip Datwani, president, HRAWI. In a similar development, Central Board of Excise and Customs (CBEC) chairperson Vanaja Sarna had written to FMCG companies asking them to immediately revise MRP on all products in line with the latest reduction in GST rates. The GST rate was also reduced on 178 items from 28 per cent to 18 per cent from November 15. In her letter to all the major FMCG companies, Sarna pointed out the need to immediately revise the maximum retail price (MRP) on all the products for which the tax reductions have been announced by the GST Council.

"The reduction in GST rate is certainly a welcome move. We appreciate the reduction in cost of eating out for the consumer but while doing so, the government has put us in a tight spot by withdrawing the ITC. So while we are happy to know that the reduction in GST will help increase the footfalls in restaurants, conducting business in the absence of ITC may not remain viable for all hoteliers. Without ITC restaurants will have to bear the implication of tax costs of operations, goods and services which is far more damaging to a business from a sustainability perspective. We would have hoped that there was a single tax structure instead of the multiple slabs and that the ITC was maintained," said Rishi Puri, vice president, Lords Hotels & Resorts. ■

Hyatt to expand in underserved mkts SUDIPTA DEV Mumbai

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yatt Hotels and Resorts which has 27 operational hotels in India represented by six brands (Park Hyatt, Grand Hyatt, Andaz, Hyatt Regency, Hyatt Place and Hyatt), has a strong focus on growing in the Tier II and Tier III cities to attract new customer segments. “We are focused on increasing our footprint in Tier II and III destinations as these cities and towns are underserved, and we believe that they have great potential. After the successful launch of Hyatt Regency Lucknow and Hyatt Place Rameswaram, our hotels in the pipeline - Hyatt Place Hyderabad, Hyatt Place Bengaluru and Grand Hyatt Kochi Bolgatty -are a testament to our strong commitment towards the domestic market,” said Harleen Mehta, VP, Sales Operations - India, Hyatt Hotels and Resorts.

According to Mehta, Hyatt Place is a large

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part of the growth strategy in India. “The brand is gaining popularity here as it offers stylish, comfortable and cost-effective options for business travellers and families. The Hyatt Regency and Grand Hyatt brands will also see expansion in the market,” she mentioned, pointing out that Grand Hyatt Kochi Bolgatty

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Harleen Mehta

will mark foray into the Kerala market, while Hyatt Regency Lucknow is expected to strengthen presence in north India. In pilgrim tourism market, after Hyatt Place Rameswaram, the company is also looking at venturing into Himachal Pradesh with Hyatt Regency McLeod Ganj. “The city also known as Little Lhasa witnesses an abundance of domestic as well as international leisure travellers and has religious significance as well. We have been present in Amritsar for quite some time now and continue to be the hotel with the maximum number of room keys in the city,” added Mehta.

Speaking about the Andaz brand she said, “At present, we are focused on Andaz Delhi and its offerings. This will help us learn a lot about our guests from the creative class, and will definitely set a strong foundation for Andaz in India.” Mehta however clarified that while a number of Andaz hotels are in the pipeline in markets such as Singapore and Munich, there are no current plans to open more Andaz hotels in India. ■

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Culinary knowledge exchange at the 5th Chef Summit SALONI BHATIA New Delhi

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ndian Culinary Forum recently hosted the 5th Chef Summit at Hotel Ashok in New Delhi. The event was inaugurated

by Rashmi Verma, secretary, ministry of tourism. Addressing the audience, she said, “Travellers today are looking for 'experiential tourism' and cuisines play a key role in it. Intangible heritage of the country like food, art, culture, etc are as important as tangible heritage. The government will certainly think of having food festivals as part of overseas road shows. He asked the chef community to come out with a road map on how the government and chefs can work together to promote the culinary aspect of India in the overall promotional strategy.”

Some important topics like way forward for Indian cuisine through new technologies, making India a global culinary destination and skilling up raw talent were discussed at the panels. Chef Davinder Kumar, president, Indian Culinary Forum, said, “We have tried to

INDIA CULINARY AWARDS To celebrate and recognise the talent in kitchens, while attempting to promote Indian cuisine globally, Indian Culinary Forum organised the 14th Annual Chef Awards in New Delhi. The annual culinary extravaganza that began with a charity lunch for underprivileged children, was followed by a culinary battle between over 100 chefs from across the country. The lunch held on International Chef's Day earlier this month, hosted around 400 underprivileged girls at Chhatravas Chandra Arya Vidya Mandir. “We served good meals for the kids and educated them on how to maintain good hygiene for a disease free life,”said Chef Davinder Kumar, president, Indian Culinary Forum.

The culinary competition, held from October 26 to 30, saw nominated professional chefs from across India showcasing their culinary prowess in 11 different categories. “The aim of the chef awards is to recognise, honour and promote culinary excellence among the fraternity of chefs and encourage youngsters to join the industry. The platform will help chefs to keep themselves updated with modern techniques and mechanisms that are used in kitchens across the world,” said Chef Vivek Saggar, general secretary, Indian Culinary Forum.

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create a platform that helps the young professionals learn more about the trends and world cuisines. Through these discussions, they'll be able to learn from the best in the industry and also gain more knowledge on how to improve their skills. It is platforms like these that unable us to unveil what goes behind the kitchens and how we are changing with the trends to create new pathways of learning.”

Commenting the way forward for Indian cuisine, Chef Manjit Gill, corporate chef, ITC Hotels stated, “If India has to reach the international markets, the only route to reach there is by ‘traditional’. In all aspects whether it is presentation, service, we have to rediscover our own cuisine and present it to the world in a traditional way but we also have to be modern without changing the taste of food.” ■

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Marriott Hotels India to grow leisure market visibility in 2018 MOHIT RATHOD Mumbai

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arriott Hotels India will be focusing on growing its business in the leisure market in 2018. The hospitality major, which recently introduced its sales mission 'Market Marketplace' in India, currently enjoys strong corporate business and now plans to penerate in the leisure space. Hema Hariramani, director, national sales, Marriott Hotels India, said, "In September 2016, we announced StarwoodMarriott merger, so 2017 has seen a lot of focus on internal processes, training and human resource. In terms of business environment, Starwood and Marriott's strength has made us more robust. Our loyalty, recall value and reach have increased as a result. This year has been an integration year; 2018 will be an interesting year wherein we will see the returns of all the investments we made in 2017."

She added, "We have several hotel openings lined up in India. Next year will have a few critical areas which will be our focus from the business point of view. Marriott had less visibility in leisure destinations, but now

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Hema Hariramani

having presence in destinations such as Mahabaleswar, Goa, Pushkar and more, our focus is on growing the leisure segment. We also have more opportunities in the MICE segment; corporate segment has always been Marriott's strength which has also complemented the corporate strength of the Starwood Legacy hotels."

One of company's important corporate hotels in the country, The Westin Mumbai Garden City has seen a strong growth in room occupancies and average room rates. General

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manager of the property, Sharad Datta said, "We have also seen growth in F&B space, and overall it has been a good year. For 2018, we are focusing on weddings and MICE. We are primarily a corporate hotel, so 80 per cent of our business is from the corporates. In terms of rooms, our current offerings are fantastic; we will be focusing more on F&B." Marriott has several openings in the pipeline in the India market including Renaissance Ahmedabad, JW Marriott Jaipur Resort & Spa, Courtyard Bengaluru Hebbal, Marriott Executive Apartments Hyderabad and more.

Vishvapreet Singh Cheema, multiproperty general manager, Renaissance Ahmedabad Hotel, commented, "Ours is an 155-room property to be launched – the third Renaissance hotel in the country. Ahmedabad has a very strong MICE presence. Many big industries are coming to the city, making it a major hub for corporate business, hence MICE is a key focus for us. Ahmedabad is now the next big MICE market in the country.

Renaissance Ahmedabad is a trendy lifestyle hotel, the biggest USP being that the hotel has the largest lawn space among all five-star hotel in the city." â–

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Carysil launches its first professional kitchen gallery in India FHW STAFF Mumbai

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crysil is part of Acrysil Group and one of the world leaders in manufacturing of residential and professional kitchen appliances and products engineered with German technology, marketing the products under the brand name 'Carysil'. The brand recently opened its first gallery in Mumbai, exclusively for professional kitchen products and appliances. The gallery was inaugurated by Chef Shipra Khanna. The products available under brand Carysil are professional kitchen equipment like preparation equipment, cooking equipment, combination series, display warmers, cafe and bar, cold

refrigeration, dish washers, customised equipment and the likes are also sold under the brand and now displayed at the newly launched gallery. The brand boasts of 60 galleries across India showcasing its

residential kitchen equipment and has 40 more in the making, apart from over 1000 dealers who already showcase Carysil products.

Chirag Parekh, chairman and managing director, Carysil, said, "Keeping in mind needs of the Indian hospitality market, specifically end user and with emphasis on eco-friendly, energy saving and multi-functional technology; we have a well organised pattern of product supplies and proper availability of spare parts along with an efficient and technically strong after sales team. We, with our international equipment, are very excited about this venture and pledge to cater to the ever growing needs of the Indian hospitality industry." ■

T&S Brass’Bill Stella speaks on food service transformation FHW STAFF Mumbai

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ill Stella, director of international sales, T&S Brass has more than 50 years of experience in the industry. The first one to initiate the international rep businesses for T&S Brass, he had unlocked the growth potential for the company. Speaking on how he started in the industry, he said, “I started in this industry when I was 12 years old. I was working in my aunt’s restaurant in Detroit in the summers. My father was self-employed and he always thought the discipline of earning your own money and being busy was important, so he gave me a work ethic.

Collectively I have spent about 50-plus years in this industry.”

Commenting on some of his greatest achievements, he stated, “I set up the international rep system for T&S Brass. In the US you find reps all the time, but overseas, the

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Bill Stella

concept of reps is less known and they are just few and far between. So I was able to set that up and I think it has helped the success that our company has had over the last 13 years I have been with them. There have been a lot of

successes, the customers you meet, the people you meet – the fact that you walk into a room and people know you whereas 20 years ago I knew no one and I was fortunate enough to have people take me under their wing and work with me and mentor me. Being able to work with young people – they keep you young and focused; you learn from them. I try to mentor some of them and they mentor me; it is a two-way street. It keeps you on top and things I think are very important in terms of continuing to make yourself relevant.”

He believes that the while the food service industry has changed over the years, a lot has stayed the same. “It gets down to the fact that to distribute and sell our products, it takes a guy on the street – a salesman – to sell the product. What I have noticed in the years I have been in the business is the talent in the industry has diminished. I think a lot of it is that they are not set on a proper career path,” he said. ■

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'Only customised products at best price survive in the linen industry' SALONI BHATIA New Delhi

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dinath Tex-Chem deals in a complete range of hotel linen – bed, bath and F&B linen. The brand started its operations in 2000 and has seen tremendous growth with increase in market share due to its commitment towards quality and research.

Speaking to Food & Hospitality World, Pranjul Jain, director sales, Adinath TexChem, said, “I believe the fact that we know what our customers need, and what our competitors offer, is what sets us apart. We have an integrated manufacturing facility in India’s biggest cotton producing state, covering half of the product value chain. With this comes the advantage for hotels of deriving the real value, of getting customised products at the best prices in the industry. And by customised, we don’t just mean in terms of sizes, but customisation right from the yarn

that is used in weaving a fabric. This empowers our customers to highlight their brand value through their linen and provide an unparalleled experience to their guests.”

“Keeping in mind the changing needs of the hotels for bed linen, we have recently introduced the Plain Percale and Satin Stripes (from 100TC to 600TC) range in poly-cotton blend and CVC, which was earlier available only in cotton. It is very durable and hence

brings down the per day cost for the hotels, at the same time making the laundry process hassle-free due to its superior wrinkle resistance. We make sure that our products mean value for our clients, while also meeting their guests’ expectations,” Jain informed.

Continuous changes and upcoming trends make it a competitive and challenging market.

Commenting on the current scenario of the linen industry, Jain expressed, “The hospitality sector has been pretty much on its toes in the recent times as guests are increasingly concerned about health and cleanliness of the rooms. Added to this is the sudden spurt in budget hotels in India, which has made it imperative for the mid-market and upscale hotels to differentiate and set a benchmark in the quality of service, including linen. Hence we are now seeing higher demand for niche products like modal and lyocell fabrics derived from wood pulp, which are hypo-allergenic and odour-free. ■

FHRAI to increase members; strengthen industry representation SALONI BHATIA New Delhi

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he Federation of Hotel and Restaurant Association of India, recently appointed Garish Oberoi as its new president for 2017-2018. The association plans to bring in more members to grow further and strengthen industry's representation with the government. Speaking to Food & Hospitality World, Oberoi stated, “We represent the hospitality industry of India and are directly connected to anyone working in, or for this segment. The number of members registered with the association should grow to channelise our interests and also strengthen

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Garish Oberoi

representation with the government when we face certain challenges. I have appealed with the board to add banquets, guesthouses, foodhalls who not necessarily pay a fee but are part of the association. This shall help us gain leverage as the strongest representation body.”

He feels that the industry has seen three major hits in the past one year, starting with demonetisation, liquor ban and the latest being Goods and Services Tax (GST) regime .

Oberoi is the honorary treasurer of Hotel & Restaurant Association of Northern India and has held various positions in FHRAI and HRANI as president, vice president and honorary secretary. ■

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One&Only Resorts looks at urban resorts and private homes space MOHIT RATHOD Mumbai

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ne&Only Resorts is looking to expand its footprints in urban resorts and private home segments next year, as part of its focus on three areas including nature destinations, alongide urban resorts and private homes. Ivy Kwan, vice president, sales and marketing, One&Only Resorts, said, "Next year, we will be opening a property in Rwanda. We are focusing on nature offerings.

We are also planning to expand our footprints in urban resort segment and private homes.

There are many areas we are looking to venture into, and evolve the brand in a way that resonates with our guests."

In 2017 One&Only's properties in Maldives, Dubai and Australia have showed strong performance in terms of business.

According to Kwan, Indian guests are more and more venturing into longer holidays, for about two-three weeks. "That is where a

resort experience like ours becomes very special," she commented. Speaking on overall year, she said, "This has been an exciting year for us. We have a small and intimate portfolio of properties. We choose special and unique places for our presence. One of our oldest resorts in Mauritius recently underwent a

multi-million dollar renovation. The resort was closed for 10 months and it will re-open on December 1 this year. The resort has been completely transformed and reimagined, featuring new products."

India is currently one of the top 10 markets for One&Only globally. Kwan informed that family travel among the Indian clientele is strong. "India is one of the unique markets where family travel is significant. To cater to this, we have kids' club at many of our resorts.

We also have tailor-made experience for each member of the family. More and more Indians are also looking at destination weddings, so this is also a focus segment for us. Our two resorts in Dubai are well able to cater to Indian weddings. For those planning to venture further into Maldives, Mauritius, Cape Town or Australia, our properties offer an ideal setting for weddings. Another strong segment from the India market is corporate groups," she said. In 2018, One&Only will increase efforts in Tier II cities. ■

World Food India attracts US$ 11.25 billion investment SALONI BHATIA New Delhi

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he Ministry of Food Processing and Industries (MFOPI), alongwith Confederation of Indian Industry (CII), hosted the first-of-its-kind World Food India event in New Delhi from November 3 to 5, 2017. The international mega event aimed at attracting investment and trading in food processing sector in India. The three-day event focused on panel discussions among top stakeholders of the industry along with a exhibition showcasing India's potential in the specific segment. Prime Minister Narendra Modi inaugurated the mega event at Vigyan

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Bhawan. Speaking on India's diverse strengths in the agricultural sector, he said, “The second largest arable land area, and as many as 127 diverse agro-climatic zones, give us global leadership in a number of crops like bananas, mangoes, guavas, papayas and okra.

We are second, globally, in terms of production of rice, wheat, fish, fruits and vegetables. India is also the world's biggest milk producer. Our horticulture sector has shown an average growth rate of 5.5 per cent annually.”

To mark this day and open gates for new opportunities, he also launched the online portal – Nivesh Bandhu – foodprocessingindia.co.in for investors. The portal will help bring together information on

central and state government policies, and incentives provided for the food processing sector. The portal maps resources up to the local level, with processing requirements.

In the very first panel, J P Meena, secretary, MFPOI, said, “India's growing food market is likely to reach US$ 75 billion by 2025 and the market for machinery is likely to reach US$ 34 billion by 2025. India will welcome all technologies where there is no food wastage and directly connects the farmers for better development.” The event also hosted a Food Street. Designed by Chef Sanjeev Kapoor, the street showcased Indian cuisines and ingredients amenable for processing and exports. ■

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New Kids On The Block

Fairmont Hotels & Resorts Luxury hotel brand Fairmont Hotels & Resorts, part of AccorHotels, has announced the official launch of Fairmont Royal Palm Marrakech in Morocco to its exclusive portfolio of hotels worldwide. Located nearby the former imperial city of Marrakech within the heart of a century-old olive grove set against the backdrop of the Atlas Mountains, the resort reflects the growth of the luxury brand in Morocco, which has been

accelerated by the presence of AccorHotels in Morocco with upwards of 40 hotels. The resort features 134 guestrooms, including five presidential suites, one penthouse suite and 10 Prince villas as well as 94 private residences consisting of two, three and four bedroom villas. Other amenities include 6,608 metre, 18-hole golf course, swimming pool, and 3,500-sq-m spa. ■

Minor Hotels Minor Hotels has announced three new-build hotels in Qatar to open in spring 2018 under the Tivoli and Oaks brands.

Launching in April, Tivoli Al Najada Doha Hotel is in the final stages of development in the centre of the Qatari capital.

Facilities in the five-storey property will include 151 guest rooms and suites, a selection of dining options, a fitness centre, a swimming pool and a business centre, with guest rooms on the upper floors offering a panoramic view of the Doha skyline including West Bay. In addition, Oaks Hotels & Resorts will make its debut in Qatar with Oaks Al Najada Doha. The property will offer 100 serviced apartments and a range of onsite facilities including an outdoor swimming pool, a fitness centre, alfresco dining, a pool bar and 24 hr room service. Both new hotels sit within a new development surrounding a large open piazza with cafes, restaurants and shops, easy walking distance of the new Msheireb Downtown Doha development, Bank Street, the Museum of Islamic Arts on the Corniche and Souq Waqif. Also under development to open in April next year is the 101-key Souq Al Wakra Hotel Qatar by Tivoli, a new five-star property blending artful Qatari tradition and top-end contemporary leisure in Souq Al Wakra, an up-and-coming seaside district just a 20-minute drive from central Doha. The three hotels are owned by Katara Hospitality, a globally recognised hospitality owner, developer and operator. ■

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Novotel and ibis Chennai OMR AccorHotels has announced the opening of Novotel and ibis Chennai OMR, located on the city’s Old Mahabalipuram Road (OMR) popularly known as the IT Expressway. The two hotels with a combined 342 rooms are situated in the heart of Chennai’s IT corridor and are co-located to form AccorHotels’ first joint development in the city. The 153-room Novotel and 189room ibis Chennai OMR are developed as a part of a partnership between AccorHotels, Interglobe Enterprises and APHV India Investco. The addition of 342 rooms through the Novotel and ibis Chennai OMR co-development takes the joint venture to a portfolio of 1,718 rooms across seven hotels under the Pullman, Novotel and ibis family of hotels from AccorHotels in Delhi, Bengaluru and Chennai. Currently, Novotel and ibis remain the group’s most prominent brands with an expansive network of 15 and 18 hotels across the country respectively. ■

Sofitel Sydney Darling Harbour

Sofitel Sydney Darling Harbour has recently opened its doors, making it the first new-build, international luxury hotel to open in Sydney’s CBD this millennium.

Centrally located opposite the International Convention Centre, the US$ 500 million Sofitel Sydney Darling Harbour offers 590 guestrooms including 35 suites.

The hotel offers four F&B venues and a ballroom. ■

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New Kids On The Block

The Westin Kolkata Rajarhat Westin Hotels & Resorts, part of Marriott International, has expanded its portfolio with the opening of its eighth hotel in India, The Westin Kolkata Rajarhat. The second hotel in Kolkata and East India under the Marriott International portfolio and the first under the Westin Hotels & Resorts umbrella, the property is located eight kms from Netaji Subhas Chandra Bose International Airport and a km away from the International Convention Centre. Built over eight acres, The Westin Kolkata Rajarhat features 314 guestrooms and suites. The hotel offers four F&B venues, a spa, fitness studio, and over 50,000 sq ft of flexible function spaces. ■

Renaissance Pattaya Resort & Spa

Renaissance Hotels, part of Marriott International, has announced the opening of Renaissance Pattaya Resort & Spa. The property is owned by The Ninesotel Co and marks the brand’s fourth hotel in the Thai Kingdom. Located in the Na Jomtien district in the coastal town of Pattaya, the hotel offers 257 rooms and amenities such as two outdoor swimming pools, a kid’s pool, kid’s club, a 24-hour fitness centre, a luxury spa, and multiple F&B venues. Event spaces at the property can accommodate meetings and events for up to 500 people. ■

Amari Galle Onyx Hospitality Group has launched a new Amari property in Sri Lanka’s southwest coastal city of Galle. The 172-room Amari Galle, located at a short distance from the UNESCO World Heritage Galle Fort, is Onyx Hospitality Group’s third hotel in Sri Lanka. This hotel is also the group’s third Amari opening this year, following Amari Johor Bahru in Malaysia and Amari Yangshuo in China. This new beachfront hotel is situated on the Colombo-Galle main road and offers easy access to nearby attractions. Every guest room and suite at Amari Galle offers direct sea views and private balconies. F&B venues at the hotel include Ahara Gourmet Gallery, Shoreline Beach Club, Bommu and Voyager Lounge.

Other features include a kids' pool, spa, three ballrooms and meeting rooms. ■

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Product Tracker

Apple Bakery Machinery

Kitchen Aid

Apple Bakery Machinery has recently introduced high quality BOLT range of bakery machines. The BOLT Deck Ovens are fully stainless steel and specially designed to give uniform bakeries. ■

Usha International

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Usha International has unveiled its latest innovation in the kitchen appliances category – Imprezza Plus mixer grinder. This mixer grinder is a technologically advanced product with advanced fluid dynamic blades. The new Imprezza Plus is customised with features like 100 per cent copper motor, ensuring longer motor life and noncorrosive food grade stainless steel blades. Other features include heavy gauge stainless steel jars with flow breakers for efficient grinding of both dry and wet ingredients and high torque and

high speed motor running up to 21,000 rpm at less noise levels even while heavy or continuous grinding. ■

GAIA

Dr Oetker

GAIA has recently launched a new specialised line of GAIA Organic Turmeric Granules.

Garnered from various certified organic farms, Gaia Organic Turmeric Granules is all-natural, contains no pesticides and additives and has a high curcumin content. A traditional spice and a medicinal herb, it is rich in antioxidants and is also an anti-inflammatory and anti-carcinogenic agent. Furthermore, these granules retain more yellow colour, delicate aroma and nutrients than the powdered form. ■

FunFoods by Dr Oetker has introduced a new variant in peanut butter which comes with chocolaty taste. The new product, peanut butter chocolate combines the goodness of 80 per cent peanuts with chocolate. It is priced at `149 for a 340 gm pack and is available at all leading retail stores. It is also cholesterol and trans fat free. ■

With the recent launch of KitchenAid built in India, KitchenAid has launched its wine cellar in the major appliances segment. This appliance brings all the features necessary for an ideal storage of up to 46 special bottles. There are three different temperature zones that allow to cool wine at various temperatures. It also has wooden interiors along with natural ventilation with active carbon filters. The bottles also remain UV-Ray protected and there is automatic humidity control. ■

PepsiCo India PepsiCo India recently announced its foray into the vitamin fortified water category with the launch of Aquafina Vitamin Splash. This is the first ever vitamin fortified water from PepsiCo in India. At 35 calories per serve (250 ml) approx, Aquafina Vitamin Splash is the lowest calorie vitamin fortified water to be introduced for consumers in India. ■

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Hot Seat

‘I was probably the first Kashmiri from the state to obtain formal education in hospitality’ K B Kachru, chairman emeritus and principal advisor, South Asia, Carlson Rezidor Hotel Group, speaks about his illustrious career journey and shares his wish to leave a legacy of having helped in creating future leaders

BY SUDIPTA DEV

Please give a brief background – your hometown and initial education. Who inspired you the most during your growing up years and how did this influence your life and career choice?

I did my initial schooling at Srinagar and later in my hometown Jammu, where I studied till pre-medical. I attended IHM Pusa and did my higher education programmes with Cornell, USA and Carl Duisburg, Germany.

During my growing up years in Srinagar, I realised the potential of tourism in the state. No particular person influenced my career choice. In fact I did pre medical because my parents wanted me to be a doctor. I was probably the first Kashmiri from the state to obtain formal education in hospitality.

What motivated you to join the hospitality sector ?

As a young kid I enjoyed eating out in restaurants and thought that a career in

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hospitality would not only be interesting, but would also provide me a good quality of life.

The highlights of your career journey what have been the key motivators ?

My first experience of leadership came with becoming the president of the Students Association at IHM Pusa. Then, I was fortunate to virtually get to manage a mid

size hotel even as a management trainee at the young age of 21. I was later sent by ITDC to West Germany on a scholarship where I attended a hotel school at Hamburg. There I did the Inn Keepers programme at Holiday Inns. On my return I got independent charge of a hotel and was the opening GM of the Aurangabad Ashok at the age of 24. I became GM designate of the to be opened

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Samrat hotel but before the hotel opened, I was made GM of ITDC’s flagship 500 rooms hotel, The Ashok, at the age of 30.

During my Ashok hotel tenure I had the good fortune to host NAM and CHOGM and be part of the Asian Games Hospitality team. I met all visiting heads of states and dignitaries such as the Queen of England, and was even one of the 40 persons to be presented to the Queen at her reception. It was wonderful and challenging to host over 80 presidents and prime ministers under one roof and at the same time.

India tourism development corporation provided me a variety of experiences like heading its sales and marketing division, Duty Free shopping and OSD to the chief executive. I then became head of Ashok group of hotels.

I joined Carlson in 1991 to initiate the company’s presence in Asia. I relocated to Singapore. One of my greatest achievements was to penetrate the Asian markets in the ASEAN, India and Middle East. The company’s brands, which were unknown and with a zero start, in these markets had over forty hotels opened or under development, when I moved back to India.

The Indian economy was opening up and we got full advantage of the timing. Carlson hotels currently has 85 hotels open and 33 hotels at various stages of development. In my current role as chairman emeritus I am part of the company’s strategy and growth story. The relationships I have built in my journey in the hospitality industry in India is my biggest achievement.

Currently I am also chairman of CII

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In my current role as chairman emeritus I am part of the company’s strategy and growth story.

The relationships I have built in my journey in this industry in India is my biggest achievement North India and an executive member of Hotel Association of India. At this stage it is my desire to add value to the hospitality industry in India.

Your views on how the hospitality industry in India has changed over the decades ? What is your perception of the future ?

The hospitality industry in India has changed over the years. The quality of our hotels and services are comparable to the best in the world. Even our budget hotels provide good accommodations and services.

The rates of the hotels are now at par and if our tourism infrastructure supports the tourist inflow, the industry has a good future too.

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How has the quality of talent in the industry evolved in the last few decades ?

The government has set up IHMs at various locations, which provide enough supervisory personnel, who graduate to be managers. It is hoped that the new Skill India programme will be a success and will provide the required skilled personnel.

Your advice to the young people who want to make a career in this industry ?

A career in hospitality can be tough due to long hours and time commitment. However, it is worth one’s while as one gets compensated appropriately as one progresses in the career.

I have firmly believed in our credo “whatever you do, do with integrity; wherever you go, go as a leader; whomever you serve, serve with caring and never ever give up.”

What is your vision for Carlson Rezidor Hotel Group in India ?

The company has a vision of being the best in our segment and be a preferred choice for our investors and guests. This will be achieved only by delighting our guests and providing support to our franchisees.

Any other significant factor you would like to highlight.

It is my wish to leave a legacy of having helped in creating future leaders. I am proud to have had a team of many bright youngsters, who have helped me achieve my targets and objectives. I am also proud that some of my mentees are now CEOs of many domestic and international hotel companies. ■

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Novotel Goa Resorts & Spa

Novotel Goa Resorts & Spa, part of the AccorHotels Group has announced the appointment of Himanshu Drawid as its executive housekeeper. Drawid brings aboard over 15 years of experience in his field. He began his career in 2005 with Marriott International and has also worked with Four Points by Sheraton. Most recently he was associated with the Renaissance Mumbai Convention Centre Hotel as housekeeping manager. Previously, Drawid has also worked with Europa Hotel, Raddison Blu, Royal Orchid, Sun & Sand and Lemon Tree. ■

Lords Hotels & Resorts Lords Hotels & Resorts has appointed Manish Kumar as operations manager at its Porbandar hotel property. Prior to joining Lords Hotels & Resorts, he served as the director of operations with Mohammad Omar Bin Haider Holding Group P S C. Kumar has vast experience in front office management, general operations and revenue management and will lend expertise in executing his role at Lords Eco Inn, Porbandar. Kumar comes with over 12 years of industry experience and has worked with many reputed hospitality establishments including Grand Millennium - Dubai, Sheraton Hotels Dubai, Aryana Hotels Sharjha - UAE, London Crown Hotel – Dubai, Astoria Hotel and Ambassador Hotel, Dubai. ■

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Lakeside Chalet- Marriott Lakeside Chalet - Marriott Executive Apartments Complex has appointed Ashwin Vaidya as its resident services manager. Under this designation, Vaidya will ensure service standards and overlook the processes related to guest satisfaction for the long staying guests.

He brings with him a decade of experience in the field of hospitality and has worked at various departments such as the front office and rooms division. His previous stints include working with established brands such as The Oberoi, Goa Marriott Resort, Renaissance Mumbai Convention Centre Hotel, Courtyard by Marriott Pune and Bangalore and Fairfield by Marriott Bangalore. ■

Sarovar Hotels & Resorts

JWMarriott Mumbai Sahar

Sarovar Hotels & Resorts has announced the appointment of Vinay Raina as general manager of The Promenade and Le Dupleix, Pondicherry. Raina brings with him over 13 years of operational excellence and key deliverables across cross-cultural teams.

Prior to joining Sarovar Hotels & Resorts, Raina has worked with The Trident Jaipur, Oberoi Hotels & Resorts, Hilton Hotels and The Claridges. ■

JW Marriott Mumbai Sahar has recently announced the appointment of Prateek Kalra as director of food and beverage. Bringing over 12 years of experience in the F&B and hospitality industry to the role, Kalra will lead the hotel's F&B operations. Prior to his current appointment with JW Marriott Mumbai Sahar, he was the director of F&B at Taj Coromandel, Chennai. ■

The Resort,Mumbai Sanket Thakur has recently joined The Resort, Madh- Marve, Mumbai as assistant F&B manager. At the Resort, Thakur will be responsible for carrying out various duties to ensure customer service. He will prepare management, variance, and financial reports on periodic basis. He will manage everyday operations, accounting and financial matters of F&B store. With over seven years of experience in hospitality, he was associated with renowned brands like Sofitel, Hilton, The Lalit Hotels & Resorts and The Orchid Mumbai. ■

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Aloft Bengaluru Cessna Business Park Aloft Bengaluru Cessna Business Park has announced the appointment of Amit Kumar as the hotel manager. Bringing more than 13 years of experience on the table, Kumar has proven to be an effective addition to the Marriott family. In his new role, Kumar would head the overall hotel operations and create new business opportunities, develop talent, create business development plan and guidelines for maintaining market leadership. Previously, he has been associated with Sheraton Grand Bengaluru Whitefield & Convention Centre, Westin Gurgaon and other leading international brands like Hyatt, and Carlson in the Middle East. ■

Sofitel Mumbai BKC The Westin Hyderabad Mindspace has promoted Abhirath Sah to the position of director of sales and marketing. His journey in the hospitality industry began in 2008 with the Carlson Group of Hotels as the account manager in the sales and marketing department. Sah brings almost a decade of experience in the hospitality industry, having done stints with Trident Chennai, Hyatt Gachibowli (then ISTA) Hyderabad and The Leela Palaces Hotels & Resorts, Hyderabad. ■

Sofitel Hotels & Resorts, the luxury brand of AccorHotels, has announced the appointment of Shamsher Ahmed as chef de cuisine for its flagship property in India, Sofitel Mumbai BKC. Chef Ahmed brings to Sofitel, over 20 years of hospitality experience. Originally from Kanpur, Chef Ahmed will create delicacies from the North-West Frontier province of the country at the hotel’s signature restaurant Jyran – Tandoor dining and lounge. ■

eRevMax

JWMarriott NewDelhi Aerocity

Novotel Imagica Khopoli

AccorHotels has announced the appointment of Vishi Oberoi as the new director of food and beverage for its first theme park property in India. In his role, Oberoi will be responsible for the entire food and beverage department; he will oversee the costs and control of food quality, ingredients, to achieve customer satisfaction, profitability of the outlets, planning of the menu, business and development. ■

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Hotel distribution connectivity specialist, eRevMax has announced the expansion of its management team by appointing Gerard Carrie as chief operating officer for LiveOS. A hotel technology veteran with decades of experience in sales, Carrie will be responsible for developing and executing strategies to sustain continuing growth of the company’s hospitality operating platform, LiveOS. Carrie brings to LiveOS more than 15 years of relevant industry experience in sales and product management portfolios. He has a prior association with eRevMax, managing the sales function in the US for around four years. ■

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JW Marriott New Delhi Aerocity has appointed Chef Alessio Banchero as the Italian chef de cuisine at K3, the all-day dining restaurant. Chef Alessio comes with more than two decades of experience in kitchen operations and management. He started at a young age, working as commis de cuisine across different restaurants and hotel kitchens in Italy and France while attending the culinary school. His passion for the cuisine led him to become chef de Partie at Ristorante la Terrazza at Hotel Novotel Genova in 1995 and later joined as sous chef at Ristorante Il Veliero in 1997. ■

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

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, +91-11-4909 1213.email:maxellplastindiadel@hotmail.com

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NORWEGIAN FLAVOURS The Royal Norwegian Consulate and the Norwegian Seafood Council recently organised a closed dinner reception hosted by the consul general, Ann Ollestad along with director of Norwegian Sea Food Council (NSC), Yogi Shergill

BRIGHTENING LIVES Novotel Hotels & Resorts Goa recently celebrated its 'Employee Celebration Week' with an eye donation camp

JUST ART Justa Hotels & Resorts recently concluded the 4th edition of its annual art residency 'Chitrashaala', at Justa Hotel at Lake Nahargarh Palace, Rajasthan

SPARKLING 25 Grover Zampa Vineyards held a party at The Best Address to celebrate its 25th anniversary, with the launch of Auriga – India's first sparkling wine with 24 carat gold flakes

SENSE OF RESPONSIBILITY The Resort, Madh-Marve, Mumbai organised a children safety workshop in association with Kidpower India

GLAMOROUS LAUNCH Celebrity Kriti Sanon with Chirag Parekh, chairman and MD, Carysil at the launch of Carysil's flagship showroom in Ahmedabad

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GREEN LEADERSHIP ITC Hotels has been conferred upon the '2017 Greenbuild Leadership Award' by the US Green Building Council

RECIPE TO HAPPINESS The chefs of Meluha The Fern, Powai Mumbai recently conducted a cooking workshop for Gabriel Project Mumbai's Delicio kitchen, located in the Kalwa slums, Thane district

FUELING GROWTH Wharf Hotel’s president, Dr Jennifer Cronin (third from left) has been recognised as 'Mentor of The Year, 2017', by Singapore-based ACI HR Solutions

GIFT A TREE Smile Foundation’s goodwill ambassador Chef Vikas Khanna led a tree plantation drive in New Delhi, in support of Tropicana’s Gift A Tree initiative

NEW FOOD EXPERIENCE Vikas Panjabi, MD, The Chocolate Room Group (left) and Chaitanya Kumar, CMD, The Chocolate Room India Group, at the launch of Trench by The Chocolate Room

BUILDING COMMUNITIES Marriott International’s partnership with Yao Foundation has raised over US$ 920,000 from the gala dinners that took place in three different cities in the Mainland to ease the plight of underprivileged schoolchildren in rural China

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Fashion forward The cheer was on at the launch of The Runway Project by Pizza Express, located at North Skyzone, High Street Phoenix. Hosts Ramit Mittal and Deepinder Batth (popularly known as Joey) of Gourmet Investments were present to welcome the many guests at this fashion-centric place. It was also a celebration of veteran designer Hemant Trevedi. On a nostalgic trip with the designer were Lara Dutta, Malaika Arora, Diana Hayden, Dia Mirza, Anna Bredemeyer, Nayanika Chatterjee, Prasad Bidappa, Anita Dongre, Achla Sachdev and Reshma Bombaywala. The bar was abuzz with Moet & Chandon, Johnnie Walker Black Label and other spirits along with hors d’oeuvres with celebrity chef Vicky Ratanani as consultant.

DJ Madoc and live musicians were in action and guests included Atul Ruia, Pooja Bedi,

Ira Dubey at the Luxury Lifestyle Weekend curtain-raiser at Jyran, Sofitel Deepinder Batth, Hemant Trevedi and Ramit Mittal at the launch of The Runway Project by Pizza Express

Wendell Rodricks, Falguni and Shane Peacock, Nachiket Barve, Amy Billimoria and Upen Patel. And at the midnight hour it was time to wish Hemant Trevedi a very happy birthday.

Glass act

Luxe supreme Chic and slick, lush and plush was what it was at the Luxury Lifestyle Weekend curtain-raiser at Jyran at the Sofitel.

Luxury biggies like Milvin George (Panerai), Rohan Vaziralli (Estée Lauder Companies India), Ivy Wong (One&Only), Sheetal Munshaw (Atout France), Seetu Kohli (Seetu Kohli Concept) and Anjali Gaekwar (Christian Louboutin) were present along with other guests like Ira Dubey, Kim Sharma, Pratima and Gaurav Bhatia and Aishwarya Nair. A surprise guest was cricket star Matthew Hayden.

Host Akash Sheth, MD, Luxury Lifestyle Weekend, was present to welcome guests.

Roshni Chopra, Zeba Kohli and Zarine Khan at the chocolate event at Häfele Cecilia Oldne and Ann-Marie Battista at Sula Selections Globe in a Glass roadshow 2017 at Sofitel

It was happy hours all the way with fine wines, beer and spirits at the second edition of Sula Selections ‘Globe in a Glass’ roadshow 2017 at the Sofitel, Mumbai BKC. Guests enjoyed the wines and spirits from Sula’s import arm, Sula Selections, the complete premium range of Sula Vineyards’ wines and Sula’s premium home-grown brandy Janus, J and also Eclipse whisky from Artisan Spirits. Winemakers, master blenders, brand ambassadors,

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producers and other industry bigwigs were present. Making their presence felt were Bharti Singh; Harsh Limbachiyaa; Mitali and Prahlad Kakkar; Kabir Bedi and Parveen Dusanj; Rajeev Samant, CEO and founder of Sula Vineyards; Cecilia Oldne, VP, marketing and global brand ambassador, Sula Vineyards; Yangdup Lama, brand ambassador of Cointreau and celebrity mixologist; Ann-Marie Battista, regional director, Accolade Wines.

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Designer dream Häfele collaborated with celebrated chocolatier Zeba Kohli to present an innovative chocolate experience across the lavish 10,000-sq-ft design destination. What you witnessed were installations and artworks in chocolate, juxtaposed against the fittings and settings of the brand. A chocolate trail through cocoa-growing regions of the world, from Venezuela to Ghana, with platters and serving ware created in chocolate caught your eye.

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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.