Food and Hospitality World (Vol.5, No.23) February, 2018

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33 YEARS AND MORE TO COME An event of such quality and stature truly projects Mumbai and the state as a promising tourism hotspot, with culinary tourism and more being part of the mega plan to project the state as a 360 degree tourism product

Y

ou know that your event has been well received by both the participants and the visiting delegates and invitees, when you witness smiles that are reassuring and active feedback that reveals a thumbs-up. It’s not easy to put together an event that promises three days of action packed knowledge sharing, business building and creative content being delivered non-stop across various zones within the show. The recently concluded 33rd edition of Food Hospitality World (FHW) Mumbai 2018 truly proved to be a winner.

The event was also recognised by the Maharashtra Government as strategically important for its tourism initiatives.The articulate minister for tourism and employment guarantee scheme, Government of Maharashtra,Jaykumar Rawal, who was the Chief Guest for the FHW Business Excellence Honours evening, stated that an event of such quality and stature truly projects Mumbai and the state as a promising tourism hotspot, with culinary tourism and more being part of the mega plan to project the state as a 360 degree tourism product. He stated that, for 2018, Maharashtra Tourism's punchline is 'Maharashtra Tourism 360-degree' and food forms an integral part of it, adding that FHW is a beautiful platform for the A-Z of the food and hospitality space.The hospitality industry is a vital part of the entire tourism brand positioning exercise.

Keeping our impeccable commitment to honour excellence in its purest form, FHW the magazine felicitated a few companies and professionals who have defined and delivered quality products and experiences to enhance the Indian hospitality space.The recipient of the Lifetime Achievement Honour, was bestowed on the son of the soil from the state of Odisha,J K Mohanty, founder and CMD of the Swosti Group of Hotels. From woman in hospitality to innovation in F&B, from promising home grown brand to the game changer GM, from excellence in CSR initiatives to customer-friendly app, the citations bestowed were truly distinguished.

The GM's Conclave brought in five seasoned hoteliers from across the city to share their experiences and strategies on talent search and management in the industry. From Chef's Connect to GICC, the display of craft and creativity at the event was worth a view and visit.

Finally, we all hope that the industry grows from strength to strength and the government gives the industry its fair share of incentives in the Union Budget 2018.

REEMA LOKESH Editor

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Contents

FHW MUMBAI 2018- POST EVENT REVIEW INAUGURATION A PLATFORM TO BANK UPON Food Hospitality World (FHW) Mumbai 2018 reinstated itself as a leading platform for industry development, knowledge hub and young talents

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GMS CONCLAVE HIRING AND NURTURING THE RIGHT PEOPLE

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A think tank on 'Talent Management Strategies', discussed people management strategies

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HONOURS A TALE OF EXCELLENCE FHW Mumbai 2018, in its 33rd edition, recognised excellence in the hospitality industry with its coveted FHW Business Excellence Honours

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POWER OF PURCHASE MANAGING STRESS AND WORK-LIFE BALANCE

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At FHW Mumbai 2018, purchasing managers of leading hotels discussed how they coped with stress

LIVE ZONE

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NEW MILESTONE FOR CHEF’S CONNECT

FHW Mumbai 2018 saw a Professional Housekeepers' Challenge – Western India (PHC), alongside two live workshops

For the very first time, Western India Culinary Association (WICA) organised its Chef's Connect Conference at FHW Mumbai this year

FLAVOURS OFVICTORY

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CHEF CONNECT

ACTION IN THE LIVE ZONE

GICC

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The Great Indian Culinary Challenge (GICC) was once again the highlight of FHW Mumbai 2018, with chefs from leading hotels and institutes participating in the competition

46 | NEW KIDS ON THE BLOCK The Hong Kong Club

48 | PRODUCT TRACKER Macquino, Dr Jackfruit

49 | MOVEMENTS The Westin Kolkata Rajarhat

62 | WEEKEND Scene and Heard

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VOL 5 NO 23, FEBRUARY, 2018

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.

Tel: +91-22-6687 5500, Fax: +91-22-6687 5555 Email: rajan.nair@fhwexpo.in datta.kandalkar@fhwexpo.in

Editor Reema Lokesh* Assistant Editor Steena Joy Senior Associate Editor Sudipta Dev CONTENT TEAM New Delhi Saloni Bhatia

Branch Offices : NEW DELHI: Rajan Nair, The Indian Express (P) Ltd. Business Publication Division Express Building, B-1/B Sector 10 Noida 201 301 Dist.Gautam Budh nagar (U.P.) India.

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Rajesh Jadhav Scheduling & Coordination Santosh Lokare Photo Editor Sandeep Patil MARKETING TEAM Dattaram Kandalkar

HYDERABAD: The Indian Express (P) Ltd, 6-3-885/7/B, Ground floor V.V. Mansion, Somaji Guda, Hyderabad - 500 082 Tel: 040-23418673/23418674/ 23418675 (Tele-fax)/66631457 Fax: 040-23418678 KOLKATA: Ajanta Sengupta, The Indian Express (P) Ltd, National Highway 6 (NH 6), Mouza-Prasastha & Ankurhati, P.H. Domjur, Dist Howrah, Kolkata - 711409 Mobile: 09831182580 Email: ajanta.sengupta@expressindia.com KOCHI: Sreejith Radhakrishnan, The Indian Express (P) Ltd. Sankoorikal Building, 36/2248, Kaloor, Kadavanthara Road, Opp. Kaloor Private Bus Stand, Kaloor - 682 017 Mobile: 08867574257 E-mail: sreejith.radhakrishnan@fhwexpo.in JAIPUR: Rajan Nair, The Indian Express (P) Ltd. C-7, Dwarika Puri,Jamna Lal Bajaj Marg, C-Scheme,Jaipur - 302001 Mobile: 09821076065 Email: fhwrajan@gmail.com BHOPAL: Rajan Nair, The Indian Express (P) Ltd, 6,Vidya Vihar, Professors Colony, Bhopal - 462002, Madhya Pradesh Mobile: 09821076065 Email: fhwrajan@gmail.com AHMEDABAD: Rajan Nair, The Indian Express (P) Ltd. 3rd Floor, Sambhav House, Nr.Judges Bunglow, Bodakdev, Ahmedabad - 380 015.

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Dhananjay Makharia Rajan Nair Sreejith Radhakrishnan PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

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

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 M/s Patel Stationery Mart, Gala no 118, 119 A-2, Shah Nahar Industrial Estate, Lower Parel, Mumbai 400013. 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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APLATFORM TO BANK UPON Food Hospitality World (FHW) Mumbai 2018 remarked itself as a leading platform for industry development, knowledge hub and a promising stage for young talents; the event has been recognised by Maharashtra government as strategically important for its tourism initiatives

BY MOHIT RATHOD

T

he 33rd edition of Food Hospitality World (FHW), held at MMRDA Grounds, BKC, Mumbai witnessed renewed commitment from the hospitality industry for its growth.

FHW Mumbai 2018, held from January 18 to 20, saw the presence of Jaykumar Rawal, minister for tourism and employment guarantee scheme, Government of Maharashtra as the chief guest. Rawal inaugurated the FHW Business Excellence Honours which awarded industry leaders for excellence in numerous areas. Rawal also gave away the honours to the awardees.

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Speaking at the occasion, Rawal said, "FHW has brought everything related to F&B on one platform. Cuisine attracts a lot of travellers from across the globe and FHW provides a 360-degree offering. For 2018, Maharashtra Tourism's punchline is 'Maharashtra Tourism 360-degree and food forms an integral part of it; FHW is a beautiful platform for the A-Z of the food and hospitality space.

This is an important event for us and I also consider it a crucial tourism event."

FHW Mumbai 2018 also witnessed key industry dignitaries at the inaugural ceremony including Ralph Hays, consul

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general and trade commissioner of New Zealand in India; Neerav Panchamia, president, Poona Hoteliers Association; Partha Chatterjee, president, Skal Mumbai; Arun Kumar Singh, principal, IHM Mumbai, Mohan Deshpande, chairman, Hospitality Purchasing Managers Forum (HPMF), Gurbaxish Singh Kohli, senior vice president, Hotel and Restaurant Association of Western India (HRAWI) and Chef Sudhir Pai, treasurer, Western India Culinary Association (WICA). Addressing the audience, Hays said, "New Zealand is all about experiences, and this show is all about

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the ingredients that go in creating those experiences. We have a wide portfolio of F&B products. Many New Zealand companies are interested in the India market and this is an ideal platform for them."

With an objective of creating bigger and better opportunities of partnership within the trade fraternity, the event saw participation of over 450 leading food, hospitality and beverage and equipment brands showcasing over 2,000 product categories. Whereas, Kohli commented, "I have been coming to FHW for around 20 years, and I have only seen it grow year on year."

The trade show also featured industry specific live competitions – The Great Indian Culinary Challenge (GICC), Professional Housekeepers' Challenge – Western India (PHC), alongside two live workshops – Trends in Chocolate by Chef Santosh Kotla and Raspberry Vanilla Verrines by Chef Ruhee Bhimani.

Deshpande stated, "I have been associated with FHW for more than 10 years, and I have seen it evolve every year. FHW acts as a catalyst for HPMF's growth."

A unique highlight this year was the WICA's fifth Annual Chef's Connect, which was held for the first time alongside the trade show. Chef’s Connect is a congregation of top notch three, four and five star hotel's head chefs, food bloggers/experts, industry influencers and hospitality entrepreneurs, bringing the key focus on global trends, market leading renovations and recent developments on cutting-edge issues. This year’s theme was 'Change: The Only Constant'. While the industry stakeholders came together to share their insights on the topic, they also got an exclusive opportunity to network with the exhibitors. Chef Pai said, "It's fantastic to come here. There are new vendors every year. The Great Indian Culinary Challenge (GICC) by WICA here is a great opportunity for young chefs."

The event is supported by numerous renowned industry associations such as HPMF, HRAWI, i-Professional Housekeepers Association (iPHA) and WICA. Alongside the event also witnessed five country pavilions showcasing their specific products and offerings. Panchamia added, "There's a need

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for the industry to evolve and upgrade and this is the perfect platform. There are great seminars here that help us learn and explore the latest industry developments."

Like each year, key conferences at the trade show included The Power of Purchase, and Hospitality Think Tank – The GMs Conclave, which was participated by general managers of leading hotels. These discussions threw light on some recent issues as some prominent industry stakeholders shared their insights.

Leading companies at the event include Zafran Innovacion, Adwin India, Pillsbury, Morde Food, Unilever Food Solutions, Godrej & Boyce Manufacturing, Amul, Prabhat Dairy among many others. While some prominent players of hospitality industry like Blue Star, Cello Industries, Cerra Globe Inc, Anandi Specialities & Services, AV&T Hospitality Solution, Gilly Professional Kitchens, FNS International, Kaapi Solutions India, Elan Professional Appliances, Dolphy India, Duroflex, Italian Food, Voltas, Coffee Day Global also showcased at the event. ■

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Marketing Initiative

THE COLOUR OF

LOVE U

ndoubtedly the colour of the day is that colour of love, the bright, beautiful, seductive red. It is the day for red roses, for cards professing love -- all coloured the same vibrant beautiful red, and of course the king of cakes that defines the beautiful day of love, the Red Velvet.

Imagine a cake that was to signify love.

What better would characterize this than the gorgeous classic Red Velvet. This American hot favourite that refuses to go away comes to life with Puratos Tegral Satin Red Velvet Egg Free. This international cake charms everyone with its subtle but focused chocolate flavour along with its hint of the delectable cheese flavour. A sure fire winner all the way, it is the ultimate symbol of the

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Valentine’s Day, the day dedicated to eternal love, is upon us. It is the day that many wait for to confess their love to their loved ones which is then celebrated with some sweet goodness..!

celebration of the festival of love, with its delicate taste profile combined with its sparkling red colour.

The egg free premix makes it suitable to all types of food connoisseurs, this combined with its extended shelf-life, combined with its super smooth mouthfeel makes the Tegral Satin Red Velvet Egg Free a definite winner all the way. Puratos has a variety of products in the Satin range including the vibrant pistachio velvet, the uber delicious orange velvet and the delectable Red Velvet.

For those who don’t fancy the red of love in their cakes and prefer a more sedate approach to their celebrations, perhaps the Satin Creme Cake is the answer to the cake question. This super soft creamy cake mix is so versatile that can transform into a variety of delicious cakes.

Whether egg or the one that is egg free, its super soft crumb structure and its extended shelf life help make this mix an easy go to for all bakers and cakers.

Now that the base is taken care of, Puratos’ non dairy whipping cream Ambiante is the perfect foil for the fiery red of the Tegral Satin Red Velvet Egg Free, its pure white colour makes cakes stand out, by the sheer contrast of colour.

Due to its superior qualities, Ambiante has been designed to retain its shape and peak,and can also serve as a robust filling making it the perfect companion for decorating and filling your cake not to mention its supreme taste.

Specially created to retain its shape for hours, the Ambiante will work brilliantly in Indian conditions to hold firm the hours of creativity that it is subjected to. Whether as a layering or as a frosting, the whipped cream made with Ambiante retains its firm structure makes it a sure fire winner all the way. One that comes combined with Puratos’

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Marketing Initiative attention to detail and promise to bring the world class to the Indian patisserie scenario.

Now that we have the perfect base, and the perfect filling, we now need the cake to have that visual appeal. Cakers and bakers are always looking for the visual wow factor to set their fantastic creations apart, this is especially true for cakes that celebrate big occasions, like Christmas or Valentine’s Day. The most beautiful cakes need that wow factor to entice consumers to buy, and contributing to this wow factor is the Brillo Red Velvet.

Puratos’ Brillo Red Velvet is a perfectly created ready to use glaze to add that touch of finesse to your cake. This thixotropic glaze --works well when used to achieve that perfect gloss or a truly mirror-esque glaze.

The Brillo Red Velvet spreads easily like a dream, and needs no heating making it the perfect go to glaze for even the most delicate of creations -- from mousse cakes to cheesecakes, all of them can wear this glaze with an elegant grace.

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Brillio Red Velvet, as we all know, is not just another pretty glaze, it also helps to increase the shelf life of the product, protects its freshness and taste, pushing that product beyond the ordinary.

Combining this seductive red with pure white makes for an eye catching contrast, one that is striking and everlasting.

So whether it is just a beautiful cake for a beautiful occasion or a celebration cake of love, Puratos has the complete solution to add oomph to the display, jazz up the offerings both inside and out.

This jazzed up display is a representative to the commitment that Puratos brings to all its products. Whether it is one that is adapted to Indian conditions or simply one that is made specifically for India, the attention to detail, the keen eye on making quality offerings has been one of the benchmarks of Puratos’ commitment to the Indian baker. It is this commitment that forms the basis of Puratos tagline Hum hai apke saath..! ■

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HIRING AND NURTURING THE RIGHTPEOPLE At the GMs Conclave in FHW Mumbai 2018, a think tank on 'Talent Management Strategies', general managers of leading hotel brands discussed their people management strategies and the challenges of retaining talent in today's dynamic world

BY STEENA JOY

O

ne of the greatest challenges plaguing the hospitality industry is the unavailability of quality workforce in different skill levels. Retention of skilled workforce through training and development is also a problem combined with high attrition levels. Talent Management was the topic of a Hospitality Think Tank – GMs Conclave at the recently concluded FHW Mumbai 2018. The panelists included Nicholas Dumbell, GM, Renaissance Mumbai Convention Centre Hotel; Suraj Kumar Jha, GM, Holiday Inn Mumbai International Airport; Sharad Datta, GM, Westin Mumbai Garden City; Kapil Kapoor, GM, Waterstone Hotel and Manish Dayya, GM, Novotel Mumbai Juhu Beach.

Starting the duiscussion, Datta said, “Key retention strategy is a very loaded question.

India is at the forefront of growth. We need the software that is human catapult for that growth. It is getting more and more difficult to find good talent and retain it. This is surprising since the number of hotels have grown and so have the opportunities. At the Westin, we have a strong focus on people.

For us, it starts with hiring right. Our screening process has to be so strong as to get the right person.” Commenting on the Millennial segment, he added, “Today's millenial wants instant gratification. We need to ensure that facilities like cafeteria are good and that the training given to new recruits is at par with indsutry standards. We need to make them feel proud of working with our company. As for screening, we put the positions available online. The interview

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process is structured and the general manager is involved throughout. We look for attitude, whether the candidate has the passion for the job and the knowledge to do it.

We encourage hiring from within.”

Dumbell agreed that hotels need to hire the right people and invest in them. “Hiring from within is a good option . If we are opening so many hotels, it makes sense to look out for people within the group. As for Millennnials, they have a different take on work and we need to embrace it. They want to join an organisation that will grow and nurture them,” he stated.

THE WORK CULTURE Dayya was also of the opinion that work culture is important. He said, “In our

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industry, we look at three key words Hospitality, drinks and food...With these, demand will always be there. Right identification of talent, right work culture and environment and a great gender mix/diversity is the key. Tech tools are more for convenience, to be able to connect to our guests more better but we should not lose the personal touch. We should provide equal learning opportunities, keep evolving and keep up with trends.”

Jha believed that it is important to look at certain values and the candidate's willingness to get out of his or her comfort zone. “Skill can be trained but if you don't have the right values, it is difficult. When recruiting, we even look at colleges in small towns and also in the North East and places

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Sharad Datta

where there are less job opportunities,” he informed.

Kapoor said that it is important to follow six aspects: meaningful work, freedom and control, fast track career growth, attractive package and a perfect work life balance.

Need of the hour is to look at attitude rather than academics, he pointed out.

Commenting on remuneration, Dumbell said, “None of us joined the hotel business for the money. Hospitality is about people - if one is to be successful, we must be great with people. Show the candidates the BIG picture and they will stay with you.”

Datta felt that one cannot ignore that money is important. “But we must build in other measures to incentivise employees.

Incentives play a huge role in developing and retaining people,” he said.

Jha opined that money is not the only motivational factor. He suggested, “We must have transparency while hiring people and let them know about the growth they can achieve with us, the learning curve and also the international opportunities.”

Speaking about women in the workforce, Dayya commented, “It is important to have the right gender mix and right work culture. To retain our women employees, we must encourage flexi working hours and provide facilities like child creches, working from home option and opportunities for inter departmental movements or to properties closer to home. We encourage more and more women to join our workforce. In fact when a position opens up, we first look at suitable women candidates who can fill the vacancy.”

When asked about the ideal talent

Nicholas Dumbell

Manish Dayya

Suraj Kumar Jha

Kapil Kapoor

management strategy, Dumbell replied, “Most effective people management mantra?

Leadership is about people. It cannot be learned in a classroom. One has to identify one's weaknesses and work on it. You are never too important to wash the dishes.”

Datta felt that it is about talking to his staff. “My job is to help them do their job better. We must be able to build a comfort level where they can talk to each other and to me as their leader,” he said.

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

Kapoor opined that to be an effective leader, he needs to stand with his staff and behind them. Dumbell concluded that the future is exciting for hospitality careers especially in India. “It is growth, growth and growth because culturally we are a hospitable nation. Stay here and you can make more money,” was his advice to hospitality aspirants. Datta agreed by saying, “More is the word. Tremendous opportunities, lots of doors and windows.” ■

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The winners with Jaykumar Rawal, minister – tourism and employment guarantee scheme, Government of Maharashtra (centre)

ATALE OF T EXCELLENCE

he recently held Food Hospitality World (FHW) Mumbai 2018, in its 33rd edition, recognised excellence in the hospitality industry with its coveted FHW Business Excellence Honours. The awards event was inaugurated by the chief guest Jaykumar Rawal, minister – tourism and employment guarantee scheme, Government of Maharashtra. Rawal also presented the winners with awards, which were given in various categories.

Speaking on the occasion, Rawal said, “FHW has brought everything related to F&B on one platform. Cuisine attracts a lot of travellers from across the globe and FHW offers a 360-degree offering in this space. For 2018, Maharashtra Tourism’s punchline is ‘Maharashtra Tourism 360-degree’ and food forms an integral part of FHW which is a beautiful platform offering A-Z of the food and hospitality space. I also congratulate all the winners.” ■

The minister lighting the lamp at the Business Excellence Honours evening

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FHW Lifetime Achievement Honour - J K Mohanty, CMD, Swosti Group

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Deepika Arora, regional vice president- Eurasia W yndham Hotel Group, receiving the FHW Business Excellence Honour for Woman in Hospitality

Rushina Munshaw-Ghildiyal of APB Cook Studio receiving the FHW Business Excellence Honour for Innovative F&B

Marzy Parakh, Sarthak Oza and Parth Dalal of The Bombay Havelli receiving the FHW Business Excellence Honour for CSR

To Advertise in

Business Avenues Please Contact: ■

Mumbai: Rajan Nair - 09821076065 Dattaram - 09821580849 ■

■

Delhi: Rajan Nair - 09821076065

Chennai, Hyderabad & Bangalore: Sreejit : 08867574257 ■

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

Kolkata: Ajanta - 09831182580

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Biswajit Chakraborty, GM, Sofitel Mumbai BKC receiving the FHW Business Excellence Honour for Game Changer GM

Rishi Puri, vice president, Lords Hotels & Resorts receiving the FHW Business Excellence Honour for Indian Hotel Brand

Lubaina Sheerazi, CEO, Blue Square Consultants receiving the FHW Business Excellence Honour - Experiential Luxury for The Ultimate Travelling Camp (TUTC)

Swati Kale, GM, Maharashtra Tourism Development Corporation (MTDC) receiving the FHW Business Excellence Honour for Hospitality Investment

Sanju Arora, general manager, and Shraddha Motipara, marketing manager, The Irish House ( K Hospitality Corp) receiving the FHW Business Excellence Honour for Restaurant Chain

Saket Gupta, city head, Zomato Mumbai (retail) receiving the FHW Business Excellence Honour for Food App

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BUSINESS EXCELLENCE ROLL OF HONOUR FHW Lifetime Achievement Honour

J K Mohanty

FHW Business Excellence Honour - Woman in Hospitality

Deepika Arora

FHW Business Excellence Honour - Game Changer GM

Biswajit Chakraborty

FHW Business Excellence Honour - Indian Hotel Brand

Lords Hotels and Resorts

FHW Business Excellence Honour - Experiential Luxury

The Ultimate Travelling Camp (TUTC)

FHW Business Excellence Honour - Hospitality Investment

Maharashtra Tourism Development Corporation (MTDC)

FHW Business Excellence Honour - Restaurant Chain

K Hospitality Corp

FHW Business Excellence Honour - Food App

Zomato

FHW Business Excellence Honour - Innovative F&B

APB Cook Studio

FHW Business Excellence Honour - CSR

The Bombay Havelli

PROFESSIONAL HOUSEKEEPERS' CHALLENGE WINNERS NAME OF PARTICIPANTS

NAME OF FIRM

CATEGORY

MEDALS

Balu Sawant, Shraddha Jaitapkar, Nirmit Patel, Chinnamuthu Mani

J W Marriott Hotel (Sahar)

Best Team Award

Trophy

Balu Sawant, Shraddha Jaitapkar

J W Marriott Hotel (Sahar)

Go Green

Gold

Sailesh Sharma, Ranjeet Gawli

Ramada Powai

Towel Art

Gold

Surjit Bhowmik,Amal Adak

Hotel Sahara Star

Go Green

Silver

Chetan Shingne, Khulbushan Sharma

The Lalit

Towel Art

Silver

Vikrant Wadekar

The Oberoi Mumbai

Live Cooking - Professional

Bronze

Heet Damani

Hotel Sahara Star

Live Cooking - Professional

Bronze

Madhura Datar, Shlok Salgaonkar

ITM College of Hotel Management

Live Cooking - Students

Bronze

Tausif Adenwala,Vaibhav Gosavi

Anjuman-I-Islam Institute Of Hotel Management

Live Cooking - Students

Bronze

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MANAGING STRESS AND WORK-LIFE BALANCE

On Day two at FHW Mumbai 2018, purchasing managers of leading hotel companies discussed how they coped with stressful situations at the workplace and enumerated on the best ways to maintain a healthy work-life balance

BY SUDIPTA DEV

T

he Power of Purchase panel discussion on Day two at FHW Mumbai 2018 started with a sombre note with the purchasing managers fraternity remembering those members who have lost their life at a young age in the last few months. The panel discussion on 'How to manage stress and create work-life balance' was moderated by Mahendra M Shinde, purchase manager, Kapco Banquets & Catering. The panel members were Hitesh V Lilani, purchase

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manager, The Lalit Mumbai; Rajendra Kankekar, materials manager, Nesco Foods; Teckbahadur Beersingh Sarke, materials manager, Sahara Hospitality; Jaideep Gupta, director, Aanyah Management and Hospitality Consultant; Harvey Rodrigues, director of purchase, Hotel Meluha The Fern; and Manish Kumar Jha, procurement manager, Pullman and Novotel New Delhi Aerocity.

“We lost four of our colleagues and brothers in the last two months from sudden

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heart attacks. This discussion is not only for purchasing managers but everyone dealing with stress-related issues,” said Shinde. Jha agreed that the fraternity members have been victims of stress. “We try to complete our assignments on time and miss out taking care of our own health. My father passed away 15 years ago in similar circumstances, following which I became a fitness freak,” said Jha, reminding that it is a state of mind.

Kankekar agreed that keeping oneself fit is of much importance. “There are a thousand

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things that cause stress. If you love your job then stress is not there.”

PRIORITISING IS KEY Pointing out that it is significant to understand that stress will happen in every walk of life, Gupta asserted that how it is managed is important. “You take up things that cause the stress, you have to get rid of it.

We have to take up only what we can handle properly. Balance is in the mind – it is important to prioritise things in life. The key is to work at commitments and take up things that can be handled. You have to make yourself important. If you are able to manage properly, stress will reduce,” mentioned Gupta.

Sharing his mantra for work-life balance Lilani remarked that he does what he finds is best for himself and his team, and finds solutions. “I exercise regularly and have a sound sleep,” he shared. He was of the view that a lot depended on the nature of the industry and the complexities of the job. For instance, a purchase manager working in a hotel has to take care of everything in the hotel, whereas a purchase manager with a catering company has to be be focused on F&B. “If you understand the requirement of the job and have a strong database, stress is less,” he said. The management often gives the purchase department other

responsibilities, for instance GST details of vendors, remarked Sarke.

A veteran purchase head, Rodrigues advised purchase managers to reduce stress by knowing what is required of the job first. He also asked them to take into confidence other HoDs. He believes that insecurity in the profession leads to stress. “Often there is also insecurity regarding the vendor,” he mentioned. And this is where HPMF is of much help.

HOW HPMF HELPS Sharing of data among HPMF members contributes significantly in reducing stress levels. Gupta stated, “HPMF has reduced stress as we have come together as a group to hold each other.” HPMF, which currently has more than 1400 members, actively shares

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knowledge with each other. The fact that the association has grown in strength in recent years, makes a great difference, particularly when it comes to vendor verification and relationships.

Jha affirmed that the association has helped them a great deal.

“The industry and vendors have also benefitted from this. We are in a situation where we can show our strength. We should team up with consumer courts and take errant vendors to justice,” he said.

Nitin Shankar Nagrale, founder and general secretary, HPMF informed that 22 people have come together from the industry and created a campaign called 'Save the Purchase Managers'. The focus of the campaign is to understand the issues of the purchase managers and find solutions. ■

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ACTION IN THE LIVE ZONE

F

HW Mumbai 2018 had an active Live Zone that saw a Professional Housekeepers' Challenge – Western India (PHC), alongside two live workshops – Trends in Chocolate by Chef Santosh Kotla of the Callebaut Chocolate Academy Centre, Mumbai and Raspberry Vanilla Verrines by Chef Ruhee Bhimani, founder Cocoa Cottage.

The live workshops were organised in association with dialabaker.com and the chocolate partner was Barry Callebaut.

The Professional Housekeepers' Challenge had two categories – Go Green and Towel Art. There were 11 participants each for both categories including Ramada Powai Hotel & Convention Center & The Residence

Hotel & Apartments, Mumbai; The Fern Residency Mumbai; Rizvi College; Maharashtra State Institute of Hotel Management and Catering Technology, Pune; Ramada Plaza; Hotel Sahara Star; JW Marriott (Sahar); The Lalit Mumbai; ITM-IHM Oshiwara; Sheila Raheja College of Hotel Management; Meluha the Fern, Mumbai and Hotel ibis Nashik. ■

WORKSHOP ON RASPBERRY VANILLA VERRINES (EGGLESS)

WORKSHOP ON TRENDS IN CHOCOLATE

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TOWEL ART CHALLENGE

3000+ Installations

Solution

25 T

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FHW Mumbai 2018

29-Jan-18

I

22-23 FHW - Live zone.qxd

Years

Dyne Rede ne customer

experience with

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F&B Service Management

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FLAVOURS OFVICTORY The Great Indian Culinary Challenge (GICC) was once again the highlight of FHW Mumbai 2018, with chefs from leading hotels and institutes participating in the competition, showcasing their talent in various categories like plated appetisers, themed chocolate showpieces, plated desserts, petit fours and pralines and live cooking

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O

ne of the major highlights at Food Hospitality World (FHW) Mumbai, the Great Indian Culinary Challenge (GICC) reaffirmed its significance among the budding chefs community of western India. Organised by Western India Culinary Association (WICA) across the three days of FHW Mumbai 2018, GICC garnered widespread participation and enthusiasm of chefs of the future, from numerous hospitality institutions and even established hotels. The event saw participants showcasing the best of their culinary talents across various categories, and competing with each other and most importantly, gain new learnings to excel further in their culinary careers. â–

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GICC WINNER LIST

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NAME OF PARTICIPANTS

NAME OF FIRM

CATEGORY

MEDALS

Ishita Shah

The Oberoi Mumbai

Plated Appetisers

Gold - Dubai

Mohammed Sunasra

The Oberoi Mumbai

Plated Desserts

Gold - Dubai

Rajesh Singh

Grand Hyatt

Live Cooking - Professional

Gold - Dubai

N/A

Trident Nariman Point

Unilever Food Solution Presents Best Team

Trophy

N/A

ITM College of Hotel Management

Best Team Inter - College

Trophy

Makarand Pendekar

The Oberoi Mumbai

Plated Appetisers

Gold

Prasad Borate

Grand Hyatt

Live Cooking - Professional

Gold

Bali Hardik

Trident Nariman Point

Live Cooking - Professional

Gold

Rahul Tandel & Amit Divekar

ITM College of Hotel Management

Live Cooking - Students

Gold

Ibrahim Nulwala & Ameya Sawant

Anjuman-I-Islam Institute Of Hotel Management

Live Cooking - Students

Gold

Dean Rodrigues

Trident Nariman Point

Themed Chocolate Showpiece

Silver

Praveen Kanojiya

Trident Nariman Point

Plated Appetisers

Silver

Vinay Prabhu

Mehula The Fern

Plated Appetisers

Silver

Viraj Bandekar

Trident Nariman Point

Plated Desserts

Silver

Madhura Kanede

Hotel Sahara Star

Petit Fours and Pralines

Silver

Khyati Shah

Trident Nariman Point

Petit Fours and Pralines

Silver

Shagufta Syed

N/A

Live Cooking - Professional

Silver

Wasim Dyatar

Trident Nariman Point

Live Cooking - Professionall

Silver

Suraj Dhupad

Chinoa Kitchen

Live Cooking - Professional

Silver

Siddharth Nair & Shreejith Shrineevasan

Sheila Raheja Institute Of Hotel Management

Live Cooking - Students

Silver

Ashish Bogam & Atharva Marathe

Maharashtra State Institute of Hotel Management and Catering Technology, Pune

Live Cooking - Students

Silver

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GICC WINNER LIST NAME OF PARTICIPANTS

NAME OF FIRM

CATEGORY

MEDALS

Jatin Devdiga

The Oberoi Mumbai

Plated Appetisers

Bronze

Virendra Dange

Hotel Sahara Star

Plated Appetisers

Bronze

Ashutosh Kaul

The Oberoi Mumbai

Plated Desserts

Bronze

Himanshu Aswathi

Taj Sats & Air Catering

Plated Desserts

Bronze

Natasha Billimoria

The Oberoi Mumbai

Live Cooking - Professional

Bronze

Vikrant Wadekar

The Oberoi Mumbai

Live Cooking - Professional

Bronze

Heet Damani

Hotel Sahara Star

Live Cooking - Professional

Bronze

Madhura Datar & Shlok Salgaonkar

ITM College of Hotel Management

Live Cooking - Students

Bronze

Tausif Adenwala & Vaibhav Gosavi

Anjuman-I-Islam Institute Of Hotel Management

Live Cooking - Students

Bronze

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NEWMILESTONE FOR CHEF’S CONNECT For the very first time, Western India Culinary Association (WICA) organised its Chef's Connect Conference at FHW, Mumbai this year, which also saw the launch of the coffee table book 'Çulinary Flavours of Western India'

BY TANUVI JOE

S

tudies and Research gave an interesting presentation on 'Managing Change in a VUCA world'. VUCA is an acronym for challenges like volatility, uncertainty, complexity and ambiguity.

PROFITABLE F&B PROGRAMMES The importance of F&B programmes was the talking point of the Chef's Connect presented by Pillsbury (a brand of General

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Milss India) at FHW Mumbai 2018. The first panel discussion was on 'How to create relevant and profitable beverage programmes in hotels and restaurants and the changing role of the beverage manager' with leading experts in the industry. The panelists included Sovna Puri, wine and spirits taster and trainer; Pankaj Balachandran, Indian ambassador, Monkey Shoulder; Ritesh Choudhary, director of F&B at the Taj Mahal Palace, Mumbai and Yash

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Bhanage, partner, O Pedro and The Bombay Canteen.

Speaking about the recently introduced F&B programmes, Bhanage said, “It has now become approachable and accessible. We are now leaving the conventional mocktail programmes behind." Puri observed, “It's not just about how our programmes have changed but even the customer has grown conscious of his/her tastes and health preferences. Having salads is not just cool

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anymore but having a different menu now satisfies the customer.” From five-star hotels to newly opened restaurants, guests and customers are no longer happy with a set menu but rather prefer a completely customised menu. “The market segment is taken into consideration along with change of seasons and planning accordingly, we create seasonal menus during Christmas and New Year,” said Choudhary.

INCLUSION OF CHEFS Balachandran commented on how it's difficult to get work done in a huge setup. “I worked in a bar for almost two years. In recent years, hotels are doing away with norms but standalones will always have that flexible way of working and doing things.”

Puri added, “Yes, I agree that the work environment needs to be flexible and in hotels, the friction between the chef and F&B

manager needs to be addressed. In London, the wine list is not just decided with the wine department but even the chefs are asked to be involved. Many misconceptions exist, for example like with Indian food people would like beers. But when the chefs sit with you such myths are busted.”

One needs to constantly evolve and the entrepreneurial approach works for many F&B managers giving customers a great experience. Bhanage further highlighted, “We constantly innovate with our cocktails, mix and match a little. On this one occasion, I had the idea of infusing the mocktail with turmeric. I would have gone on to infuse turmeric powder but then the chef advised me to use turmeric leaves instead to give the mocktail a balanced flavour. Such things only chefs will know.”

Choudhary mentioned how he works hand in hand with his chefs. “We have participated in numerous food and cocktail competitions. And

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our chefs have won making amazing dishes.

We don't put anything on the menu if the chef feels it shouldn't go there.”

PROFITABILITY FACTOR Choudhary commented, “We work closely with a finance team and through inventory management, we make sure that each of us makes use of all the resources provided by the company to help the company grow.

Having a plan in place and execution of the same requires teamwork and the chef and F&B managers need to work together which will bring in more profits."

Balachandran observed, “There are over 346 labels out of which the waiters are only familiar with around 26 labels or so. It's important that the waiters be trained accordingly and are well-informed of the rest of the wines. This will help in marketing the other wines leading to higher sales.”

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CHANGING FOOD TRENDS In today's age and time, if the food on your plate is not instagrammable, it's not newsworthy. This directly affects the restaurant in terms of popularity and the chefs too are caught in the middle of this. The food gets negatively reviewed even without a bite of it taken.

How then do chefs manage to maintain the balance between food that not only tastes great but looks good as well?

To discuss this and many other issues surrounding food, the Chef's Connect at FHW Mumbai 2018 hosted a panel discussion on 'Changing food trends in India' with leading chefs in the industry.

The panel included Chef Vicky Ratnani, author, celebrity chef and culinary consultant; Chef Sabyasachi Gorai, director and mentor, Lavaash by Saby; Chef Thomas Zacharias, executive chef and partner, The Bombay Canteen and Chef Amninder Sandhu, executive chef, Arth and a Bar Called Life.

Speaking about the presentation factor in food, Chef Vicky said, “Presentation and tasting are completely two different things like walking and talking. I just focus on what inspires me and from seasoning to plating the dish, it all flows." Chef Saby further added, “Usually bright colours get the customer's attention and that is one way to plate your food, either with dark greens or bright yellows.”

Chef Thomas mentioned how there is a very thin line between both and what tends to happen is that the food loses it's soul and

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gets lost in being just a mere model to admire for the customer rather than to taste. “Keeping this point in mind, we use different salads or vegetable textures to add to the dish rather than taking away anything from the dish,” he said.

INNOVATIONS IN THE FOOD INDUSTRY Several new fads are becoming popular these days. Activated charcoal and gasless kitchens are gaining in popularity. But are these sustainable trends? Joining the discussion Chef Amninder said, “One has to constantly innovate in cooking. So either you go absolutely new or or you go back to your roots. I travelled extensively and had the

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chance to encounter some people who had recipes from their great great grandmother's time, which included ingredients you've never heard of as well as innovative ways of cooking, long before your lpg cylinders existed.”

The chefs were in agreement when it came to representation of Indian food in the west. Chef Saby commented, “In the west, the cuisine of India is shown typically as north Indian food, but in India every few kms, the taste of the food changes. India still needs to be discovered. I keep travelling the world and once when I had gone to Shillong, for me it was like some Jurassic Park even though it's in India itself. The soil there was very different and the fruits you get there are so unique and can make one's cooking very different.”

Chef Vicky said, “Always look for inspiration from the places you visit, books you read and people you meet. A chef must always go out in search for his ingredients to create his dishes. Instead of having chicken that has been frozen over many months and stored in vacuum sealed bags, it's better to arrange your own chickens that make a huge difference and give an added flavour to the dishes.”

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A chef's food represents his philosophy and set of principles that in turn connects with the customers and pushes them to keep coming back. Chef Thomas added, “Before innovating the dish, make the original dish in the way it has been made.

Only when that is accomplished, should you experiment with it.”

Agreeing to this Chef Saby said that old techniques and new methodology is the best way to go. “There are new trends picking up like woodfire and smokeless choolahs. I remember when I was young, my grandmother used to cook for me and my eyes used to water. This one is smoke-free, making it hassle-free and delivering topclass flavour at the same time,” he mentioned.

CHEF - EMPLOYEE OR ENTREPRENEUR ?

Giving his views Chef Vicky commented, “A chef has to spend a good amount of time in the kitchen. So maybe you can have a partner, but that partner should understand that crazy side of you and must have a soul to soul connect with you to be able to make decisions

how you would like them to be made.”

It's no secret that to be an entrepreneur one has to be business minded and be willing to work twice as hard on one's passion as well as keep the business running. “It's like jumping off the cliff without a parachute. You need to own a business shoe, without which you can miserably fail at it,” said Chef Saby. He went on to add that when he was working under somebody he used to hate it when he was told what to cook and how to cook. “And then a time came, it was like here is the food cost, now you can make the food. That

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experience was terrible. I can't measure the value of my food according to the cost. So then started my entrepreneurial journey and it's been great. I get to make my own food and don't have to shy away from showing off my wild side,” remarked Chef Saby.

Chef Thomas and Chef Amninder, who have just started their entrepreneurial journeys, pointed out that it was too soon to tell. Chef Thomas mentioned, “ You need to find the right partners and not let the business side take you away from your passion.”

The Chef's Connect saw a presentation by Nasir Sayed, head of Bakeries Sales India, General Mills India. There were other presentations by Prashant Issar, co-founder & CEO of Squaremeal Foods and Anurag Sharma, co-founder & general partner, Mumbai Incubator. There were further sessions by Chef Y B Mathur, executive director, Institute of Culinary Economics and Culinary Design & Application group and by Naaznin Husein, director, Freedom Lifestyle and Wellness Management. ■

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TESTIMONIALS

“FHW Mumbai is a great platform for chefs, wine tasters, entrepreneurs and business companies to come together and discuss their ideas and commence on new ventures”

Sovna Puri wine and spirit taster, WSET Trainer (Levels 1 & 2)

“We had participated four years back.We monitored the trends in the expo during the four years and now we're here.We have got potential leads and also received great customer feedback from those who visited our stall”

Abhishek Axad

“FHW is a great platform. We have the opportunity to interact with several new buyers and new companies increasing our popularity and market reach”

Fahad Kadiwala director, Lemarkz Industries, Geneva Enterprise

Jaykumar Rawal

“New Zealand is all about experiences, and this show is all about the ingredients that go in creating those experiences.

We have a wide portfolio of F&B products. Many New Zealand companies are interested in the India market and this is an ideal platform for them”

minister, tourism and employment guarantee scheme, Government of Maharashtra

Ralph Hays

executive vice president, Middleby Celfrost Innovations

“FHW has brought everything related to F&B on one platform. Cuisine attracts a lot of travellers from across the globe and FHW provides a 360degree offering. For 2018, Maharashtra Tourism's punchline is 'Maharashtra Tourism 360-degree and food forms an integral part of it; FHW is a beautiful platform for the A-Z of the food and hospitality space. This is an important event for us and I also consider it a crucial tourism event”

“I have been coming to FHW for around 20 years, and I have only seen it grow year on year”

consul general and trade commissioner of New Zealand in India

Gurbaxish Singh Kohli senior vice president, Hotel and Restaurant Association of Western India (HRAWI)

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TESTIMONIALS

“We are from Gujarat and first time participants at FHW Mumbai. The response we have received here has been exceptionally good. We are very happy that we came and participated”

“FHW just gets better with each year. I saw not just bigger brands but many B2B companies as well”

Jignesh Mehta

Chef Sabyasachi Gorai

marketing manager, Zikool Refrigeration

“This is our first time in India and our very first time at FHW Mumbai. We have had a great response in these past three days and looking forward to doing business with the Indian market”

Alessandro Berselli Deliziosa Fetta di Modena n Salumificio-Gigi

“We are a growing company and was looking forward to FHW Mumbai as it is a great platform for B2B connections to take place and materialise. It's a great start and we will definitely be a part of it next time.”

Anand Shanbhag chief operating officer, Creative IT India

“This is a great place to showcase your product. Many businesses use our products but are unfamiliar with our company. FHW bridges the gap between the two leading to more investor opportunities”

Pramod Pandey asst. manager, Kaapi Solutions India Opc

director and mentor, Lavaash

by Saby, Mineoriry by Saby, Fabrica by Saby and Big Brewsky

“Great arrangements have been made this time. Love the concept of Chef Connect. Hope to see more chefs next year”

Chef Vicky Ratnani author, celebrity chef and culinary consultant

“We are overwhelmed by the response. First day it was less, but then over the next two days it increased. We have learnt a lot this time and will come back better and bigger at FHW next time”

Karan Varma AR Equipments

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TESTIMONIALS

“As one of Mumbai’s fastest growing suppliers of ice cream to the HORECA industry, Koldplay decided to participate in this year’s expo as the official ice-cream partner. We had a great experience and got a chance to interact with and showcase our products to many prominent chefs, visitors, delegates, purchase managers and restaurateurs”

Sudip Putatunda managing director, Koldplay Ice Creams

“We have received such an excellent response at FHW, in fact it has been much beyond our expectations. We are more than happy to participate in the exhibition this year”

Tulsi Thanawala business development manager, Mswipe Technologies

“We are participating in FHW for the first time and are happy with the response - the reason for which we are here has been achieved”

Shishir Singh trade marketing manager, Azafran Innovacion

“This is the very first time we have come to Mumbai to participate in an exhibition here and we are delighted with the response we have got for our eco friendly products”

Kushal Gala founder, Channel Packaging Worldwide

“We are satisfied with the response. On the first day in the morning the crowd seemed a little less, but it picked up in the afternoon”

Jitendra Save team leader, BrainPower Technologies

“The exhibition was a great success and it gave us the opportunity to showcase our full portfolio and our latest products. We are very pleased with the attendees who came to our stand to discover the innovative solutions and technology that make us the leading company in the commercial refrigeration industry”

Sidharth Kumar Ensure Innovations

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TESTIMONIALS

“I have been associated with FHW for more than 10 years, and I have seen it evolve every year.

FHW acts as a catalyst for HPMF's growth”

Mohan Deshpande chairman, Hospitality Purchase Managers' Forum (HPMF)

“It's fantastic to come here. There are new vendors every year. The Great Indian Culinary Challenge (GICC) by WICA here is a great opportunity for young chefs”

Chef Sudhir Pai treasurer, Western India Culinary Association (WICA)

“There's a need for the industry to evolve and upgrade and this is the perfect platform. There are great seminars here that help us learn and explore the latest industry developments”

Neerav Panchamia president, Poona Hoteliers Association

“We have chosen this event to launch this product which is a first of its kind in India. We are setting a showroom soon in Thane suburb where customers can see live demos of the product in action before they buy it. Apart from bars and hotels, we plan to target other user segments like meat industry, hospitals and also fish, for which we will be introducing a different type of ice called ice flakes. Viistors are very excited and we got a lot of quality enquiries”

Santosh Gadre Icemaster

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“The response has been very good. Last year too we got many good enquiries at this trade show which we converted into good business”

Akshet Tiwari CEO, Barsys

“We have recently launched the freezer cooler with green gas which no other company in India presently offers. We are soon going to launch our new mini refrigerators especially for the hotel sector. We have got good response and many customers were surprised that we have such type of products”

Godrej Boyce "The response has been pretty good; we had several good B2B leads."

Amit Badlani Director, Macquino

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TESTIMONIALS

“We represent around 45 international brands and cater to around 35000 products for hotels, restaurants, catering, kitchens, bedrooms etc.

We entered India last year but we have been operational for 15 years in Dubai. First time at this trade show and the response has been marvellous with people showing a lot of interest”

Ajith Venugopal director, HCO Hotel and Home Concepts

"There has been good footfall and response.

We get a really good visibility in a show like this, which will help us grow our sales and marketing"

Anant Kumar CEO, Tablemate

"It was nice to be participating in FHW. This was the first time we have come to Mumbai and I see market scope here"

Arjun Singh head – marketing, AnS Design Concepts

"The footfall has increased significantly.

We have been associated with FHW for over five years, and this year as well the response has been very good"

"This is the first time we have come to India and we are looking for importers and distributors to debut our product in India.

We received good response at FHW"

Sonali Kumar

Funzionario commerciale – sales manager, Gigi il Salumificio

owner, Siesta International

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Alessandro Berselli

"We had a good experience here and witnessed good footfall. We have been participating in FHW for the last seveneight years. This exhibition has always been nice for us"

Kamal M Shah partner, King Metal Works

"We witnessed good response here. We look forward to participate in the future as well. FHW is a good platform for the industry, as we see a diverse audience visiting us"

Jayant More manager – sales, Cello Industries

"We showcased our new products at FHW this year, and the response has been good"

Amol Krishna senior managar – sales, Venky's India

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Cello to expand 'Opalware' range in HORECA space MOHIT RATHOD Mumbai

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ello Industries is now planning to expand its newly launched Opalware range in the hotels, restaurants and catering (HORECA) market this year. The tableware range, launched in 2017, was also showcased at the recently held FHW Mumbai 2018. Speaking further, Jayant More, manager - sales, Cello Industries, said, "The business in 2017 was good overall. Last year we launched our Opalware range, which is a new unit that we started and now we are planning to expand it in the HORECA market. We have launched a new plant for it, which totally comprises of German technology."The company has invested around `300 crore in this plant situated in Daman. The entire plant is computerised.

We have several high-end competitors, but

ours is the biggest plant having a capacity of 50 tonnes per day. We have an international technical team working with us in this plant," he said.More informed that trade is the company's core market for this new range of products, followed by organised retail chains such as Big Bazaar and HyperCity. "We have also started working with B2B gifting space. Catering is also a major segment for us - we have already sold around nine crore plates in this segment in the last four-five months. The overall market response has been good," he

added.As part of its marketing strategy, the company plans to capitalise on its recognised brand name for the tableware and kitchenware segments. Cello Industries currently has 10 divisions, alongside the recently introduced tableware and kitchenware. Next year Cello is also planning to foray into the glassware space. â–

Culinary Flavours of Western India For the first time FHW Mumbai saw the Chef's Connect, the annual chef's conference organised by Western India Culinary Association (WICA). Chef’s Connect is a platform created to encourage culinary creativity and to professionally and socially engage chefs in a one day theme based educative and networking programme. This year's theme was 'Change - The only Constant'. At the event, a coffee table book titled ' Culinary Flavours of Western India' was released. The book, an exclusive collection of recipes by some of the most talented chefs of Western India, was printed and published by Food & Hospitality World for WICA. In it are featured traditional recipes from Maharashtra, Goa and Gujarat with a modern twist and contemporary presentation. The dishes are inspired by local ingredients, cooking styles, methods and utensils.

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Hospitality industry hails safety as top priority

L to R: Shail Barot, Chef Naved, Reema Lokesh (Editor, Food & Hospitality World), Gurbaxish Singh Kohli and Vinayak Laud

Mohit Rathod Mumbai

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he hospitality industry has collectively opined that safety of its consumers and staff should not be compromised under any circumstance, following the recent Kamala Mills fire incident in Mumbai. In a group discussion titled ‘The Perspective’ organised by Food & Hospitality World, industry stakeholders including Gurbaxish Singh Kohli, senior vice president, Hotels and Restaurants Association of India (HRAWI); Shail Barot, international business development director, Vie Hospitality; Vinayak Laud, partner, Vinayak Holidays and Chef Naved, restaurant consultant, expressed their perspectives on safety and compliance among various other associated topics.

Speaking on behalf of HRAWI, Kohli said, “We have many members and we make sure to check their credentials. We also conduct

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physical inspection of their restaurants and hotels to ensure complete safety compliance.

This is not an industry to make quick money.

Every member of HRAWI is required to renew the membership with detailed recheck. We also update our members on the latest information and industry developments.”

Adding to that, Chef Naved commented, “We have seen many young entrepreneurs coming from other industries, wanting to foray into the hospitality space, but they have little knowledge of the industry. This is one of the main challenges. In terms of norms, the UAE for instance, has evolved a lot over the years and we should learn from that. We as a

community should ensure complete compliance.”

F&B has evolved as a tourism offering over the past few years, thereby placing itself on the itineraries on inbound and outbound tourists.

Shedding light on the tourism aspect, Laud stated, “Many restaurant owners travel countries to learn from international restaurants, but they should go beyond the decor and take into account the safety measures too.”

Adding his view, Barot said that fire safety is most important. He said, “It all starts with the organisation. We should encourage regular fire drills, which serve a practical tool to spread awareness and be prepared. We should act on it now.”

Speaking about safety in the unorganised segment, the panel agreed that they should be made accountable too. Among other areas, the panel also highlighted the role of transparent and clear safety guidelines and co-ordinated efforts. ■

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New Kids On The Block

ibis Pune Hinjewadi Jumeirah Royal Saray – Bahrain InterGlobe Hotels and AccorHotels have announced the opening of ibis Pune Hinjewadi. Widely recognised as the IT hub of Pune, Hinjewadi is a leading destination for businesses especially IT and ITES. The launch of ibis Pune Hinjewadi marks AccorHotels’ third property in the city. The 136-room hotel also features its signature ‘Spice It’ restaurant. Located within five kms of the Mumbai-Bengaluru highway, the hotel is in close proximity to the International Biotech Park with various multinational corporations such as Infosys, Tech Mahindra, Wipro, Accenture and IBM located nearby. The hotel is situated approximately 20 kms from Pune Airport and the railway station. AccorHotels has eight properties in Maharashtra that include Sofitel Mumbai BKC, Novotel Mumbai Juhu Beach, ibis Mumbai Airport, Novotel Imagica Khopoli, Mercure Lavasa, ibis Navi Mumbai, Novotel Pune and ibis Pune Viman Nagar. ■

InterContinental Hotels Group InterContinental Hotels Group (IHG) has signed a franchise agreement with the JHV group for two new properties in Varanasi. A 300-room Crowne Plaza will be owned by Mall Hotel, a subsidiary of JHV and will accommodate guests filtering in through the business traffic at Mall Road. The 180-room Holiday Inn will be owned by HLA Hotels, a subsidiary of JHV and is located well to serve the Buddhist Circuit. Both hotels are expected to be operational by 2021. Crowne Plaza Varanasi will be situated closer to the commercial hub of Varanasi, catering to business and leisure segments, as well as premium, local social events, such as weddings and seasonal occasions.

Furthermore, the hotel will house meeting and banquet facilities. Holiday Inn Varanasi, will serve the Buddhist circuit due to its proximity to Sarnath and the airport, once the new bypass road is completed. With 180 rooms, the key demand generators for Holiday Inn will be religious tourism and associated events. ■

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Dubai Holding, the global investment conglomerate and Sevens Holding SPC announced the signing of a management agreement for Jumeirah Group to operate a luxury hotel in Bahrain. The hotel, to be named Jumeirah Royal Saray - Bahrain, is scheduled to open on February 27, 2018. The agreement marks Jumeirah Group’s entry into the Bahrain hospitality market and is a strategic milestone for the world-renowned luxury hospitality brand. The Jumeirah Royal Saray, which is located on the Bahrain shoreline in a premium beachfront position, offers 167 guest rooms including two Royal Suites as well as a variety of dining and recreational choices including a health club and spa. ■

The Fern,Akota-Vadodara The Fern Hotels & Resorts has added another Ecotel to its portfolio of hotels with the launch of The Fern, Akota-Vadodara. This is the second Fern property in the city. The hotel is situated two km from Alkapuri, the main commercial hub of Vadodara. The hotel is also in the vicinity of entertainment and shopping centres, and the airport only eight kms from the hotel. Ideally suited for business travellers, The Fern, Akota-Vadodara offers 72 rooms in two different categories – Winter Green and The Fern Club Rooms.

Dining options include Zeste, a multi cuisine all-day-dining restaurant and 24 hours in-room dining service. The banqueting facility comprises of Magnolia and Terraco banquet halls and a meeting room – Aster. ■

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Gigi il Salumificio

Macquino Macquino has introduced its Drink Machine Advance and Drink Machine Two speed along with Vita Prep-3. The Drink Machine Advance is built with 6 optimised programmes, automatic shut-off and pulse control delivering consistency and delicious drinks every time. The Drink Machine Two-Speed weighing 5.5 kg and having a 2 peak output horsepower motor is manually controlled. The powerful blender gives consistent drink quality and are nonnegotiable for a busy bar or shop owner.

The Vita Prep-3 on the other hand is the ideal tool for supporting the demands of high-volume kitchens and processing difficult, back-to-back blends. ■

Gigi il Salumificio has introduced its range of meat products to the Indian market. The Le Pancette is the result of an accurate selection of fresh pig belly parts. The meat is trimmed, salted, spiced and seasoned according to classic methods. From the rolled-up black flavoured Pancetta to the chilli pepper

Dr Jackfruit Dr Jackfruit has launched its range of new product baskets which consist of ready-tocook jackfruit varieties. One of their product baskets are named The Green Jackfruit In Barbecue ready-to-cook which is best for salads, burgers, rolls, tacos and sizzlers. The Green Jackfruit Frozen on the other hand is best for any continental and Asian cuisine. Once unpacked, you can thaw it and add ingredients to cook your favourite dish. These baskets are made from indigenous, home grown trees and have maximum shell life with no preservatives. The texture is similar to

meat and equally favoured amongst vegans and non-vegetarians alike. ■

flavoured Pancetta, you can have it all. The next product in line is the Lo Strutto(lard) which is obtained by melting the adipose tissue of the pig and is largely used in cooking as well as frying. It is also used to fry fish, Gnocco Fritto, chips and typical carnival sweets. The products are rooted in regional recipes which enhances the flavour and crispiness of the meat. ■

LIKE Lemarkz Industries Kitchen Equipments (LIKE) has recently launched the Sandwich Grill series for semi-auto grilling. The design is customised to open the mould for the burners and it heats uniformly and quickly. The nonstick teflon coating keeps the burner wellclean and the simple operation system makes it easy to use. The HOV-1 grill and the HOV-2 grill are environmental and safe to use. Along with this, the company also offers the Cotton Candy Machine series, CC-801 which has a suspension system and whirl grip floss stabiliser. ■

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The Westin Kolkata Rajarhat

The Westin in Rajarhat appointed Suman Julka as the director of Sales and Marketing expert. She began her career with hotels in 1999 as a Guest Service Officer at Grand Hyatt Delhi, after completing her Graduation in English from University of Delhi. Over the years, she’s worked at Hyatt Regency Kathmandu, Hyatt Regency Delhi, Hotel Soul Vacation, Goa, The Grand New Delhi, The Westin Gurgaon, Hyatt Regency Gurgaon.

Ravish Ranjan Mishra has been appointed as the executive sous chef. After having completed his graduation from IHM Hyderabad, he joined the prestigious WMI (ITC’s Management Training Program) as a management trainee. He has additionally obtained a degree in Human Resource Management from Sikkim University. Chef Ravish has worked for pioneer brands of the industry, such as ITC Ltd., The Lalit and Carnival Cruise Lines.

Payal Singh has been appointed as assistant director of Food and Beverage. Trained at the prestigious Oberoi Centre of Learning and Development, Singh has specialised in Food and Beverage. Having worked with the Oberoi Group of Hotels for 11 years, she brings her expertise in hotel operations to The Westin Kolkata Rajarhat. ■

The Westin Gurgaon

Hyatt Regency,Delhi Hyatt Regency Delhi is pleased to announce the appointment of Mohit Kanwal as director of Sales and Marketing effective 25th December’17. He brings more than 18 years of experience in the industry, which gives him an in-depth and holistic understanding of the hospitality business in the country.

Kanwal completed his postgraduation in marketing from SIES University Mumbai in 2004.

Thereafter, he started his career with The Taj Mahal Hotel, New Delhi as hotel operations management trainee, after which he joined The Oberoi and Trident Nariman point in Mumbai as a sales executive in 2004. ■

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The Westin Gurgaon, New Delhi has appointed Anoop Pandey as the resident manager. In his new role, Pandey is responsible for developing business plans and implementing new ideas in order to improve guest satisfaction and profitability. He oversees the daily rooms operations encompassing front office, housekeeping, SPA, and food & beverage. With an experience of more than 11 years in hospitality, Pandey is a seasoned professional with recognition such as ‘Front Office Manager of the Year’ by Hotelier India in 2012 and ‘Rooms Leader of the Year’ by Starwood Regional Vice President (RVP) Award in 2013 to his name. ■

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WGoa

W Goa recently announced the promotion of Tanveer Kwatra as the new executive assistant manager – B&F. In his new role, Kwatra will spearhead the culinary and food & beverage operations as well as leverage and enhance the ongoing and future opportunities for W Goa. He has been a part of W Goa since its opening in 2016, when he started as the Director of Cuisine. With his leadership, the B&F scene at W Goa has become the hottest and trendiest. His expertise shine at the hotel’s stunning restaurants that offer best in class service and modern interpretations of international favorites. ■

Courtyard byMarriott Pune Chakan

The Courtyard by Marriott Pune Chakan is pleased to announce that Amit Kumar has been appointed as the hotel’s new general manager. Prior to this, he was serving as the general manager for Courtyard by Marriott Raipur. After beginning his career in 2000 at the Grand Hyatt, Delhi, he joined J.W. Marriott Mumbai as a part of the preopening team in November 2001 as an F&B Team Leader and within a span of 3 years, he became the Assistant Banquet Manager.

This quick succession in his career demonstrates his leadership and efficient management in all aspects of the hotel’s operations. ■

Sarovar Hotels & Resorts Sarovar Hotels & Resorts announced the appointment of Surajit Chatterjee as general manager of Park Plaza Ludhiana. A passionate hotelier with over 20 years of experience in hospitality, Chatterjee brings with him a hands-on experience in operation management, inventory management, qualitycustomer relationship management, team management & preopening hotels.

Prior to joining Sarovar Hotels & Resorts, he had worked with Accor Hotels as the operations manager of Lavasa International Convention Centre while also overlooking the operations at Mercure Lavasa Hotel. ■

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RedDoorz

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RedDoorz, an online budget hotel booking platform, announced two key appointments joining the ranks of its board – Bhanu Chopra, as independent director; and Philip Wolf as board advisor. With a strong presence in Indonesia, the brand has grown its footprints over the past 18 months and currently operates in close to 10 cities in the country with expansion into nine more cities in the next twelve months. Chopra, widely recognised as one of South Asia’s thought leaders in the travel and hospitality software-as-a-service industry, founded RateGain in 2004. As its CEO, he is responsible for spearheading overall business strategy and leads the innovation efforts in the hospitality space. ■

Bengaluru Marriott Hotel Whitefield

Bengaluru Marriott Hotel Whitefield is pleased to announce the appointment of Sushma Khichar as Director of Operations. Khichar brings with her over twelve years of rich experience in the hospitality industry. She has worked at The Oberoi, Mumbai, The ITC Grand Maratha and Sheraton Tower, Mumbai, The Renaissance Mumbai Hotel & Convention Centre, Courtyard by Marriott, Mumbai and JW Marriott Chandigarh. ■

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Weekend

INDUSTRY INITIATIVES Hotel and Restaurant Association of Western India’s (HRAWI) certification initiative in Food Safety Training and Certification (FoSTaC) has been recently concluded in Vadodara and Ahmedabad

INFORMED CITIZENS Meluha The Fern, an ecotel hotel at Hiranandani Gardens, Powai? organised a session on waste management and the specifics of a green building for the citizens of Powai

WORLD OF MUSIC Hard Rock Hotel Goa has announced a donation of US$ 5,000 grant to The New Academy for Music Arts and Hindi (NAMAH)

MINISTRY OF CRAB Gourmet Investments has inked a pact to bring the iconic Sri Lankan Eatery ‘Ministry Of Crab’ to India

NEW EXPERIENCES Renaissance Ahmedabad, along with Tamarind Global, celebrated the soft opening of the hotel

HOSPITALITY MEET The fifth edition of Global Hospitality Conclave (GHC) was recently held in Delhi

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Scene and Heard

With Marcellus Baptista

Cheers all around Guests had a gala time at the first edition of Agents of Cheer, organised by Rojita Tiwari, Ruchika Agarwal D’Souza and Gargi Kothari, at Sofitel. This drinks fest saw guests sipping and savouring sparkling wines from York Winery, Grover Zampa Vineyards, Good Drop Wine Cellars, Aspri Spirits, Wine Park, Flipsydee and Hill Zill Wines, white, rose and red wines from Vintage Wines, York Winery, Sula Vineyards, Fratelli Vineyards, Soma Vineyards, Oakwood Winery and Grover Zampa Vineyards, imported wines from Aspri Spirits, Prestige Wines & Spirits, Wine Park, Berknann Wine Cellars, Gusto Imports, Chenab Impex, Jorini/Hema Connoisseurs, Flisydee, Sonarys, Ace Beveragez, Aspri

Denis Irwin, Sweta Mohanty and Louis Saha at the Manchester United party at Shiro Rojita Tiwari, Ruchika Agarwal D'Souza and Gargi Kothari at Agents of Cheer at Sofitel

Spitis, Prestige Wines & Spirits. There was also Aperol, Skyy vodka, Scottish Leader and Patron tequila from Aspri Spirits. Good food and mesmerising music completed the picture at this heady time to remember. ■

New and improved

Football fever The football frenzy was well and truly felt at the Manchester United party at Shiro. The popular and super successful sports team, through its 139-year heritage winning 66 trophies, with a global community of 659 million followers, was presented its #ILOVEUNITED event. The live screening of the Premier League away fixture against Burnley would come alive at The Royal Western India Turf Club, but at Shiro it was time for Manchester United ambassador Denis Irwin and club legend and former striker Louis Saha to pose for photographs with guests. Aeroflot, the official airline of Manchester United, made its presence felt. ■

Mojo Jojo and Ritviz at the Bacardi house party session at O Pedro

Maheck Chahal, Ashmit Patel, Chloe Fernandes and Aslam Qureshi at the launch of Kaleido

Move over Bovedo, here comes Kaleido – that was the case at the launch of this new resto lounge in Andheri. New name, new management, new decor was what it was with guests experiencing a drink treat with cocktails called Twisted Hobnail, Optical Kiwi Illusion and Pimento Sunset. Of course, there was fantastic food, catchy music with the DJ accompanied by percussionist Jonqui.

The hosts of the night, Chloe Ferns and

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Aslam Qureshi, were present to warmly welcome the many guests like Ashmit Patel, Maheck Chahal, Nisha Harale, Mugdha Godse, Shakir Shaikh, Asha Negi, Karan Patel, Shabbir Ahluwalia, Kanchi Kaul, Gaurav Gera, Anita Hasanandani, Urvashi Dholakia, Ijaz Ahmed, Arjun Bijlani, Aamir Ali, Ejaz Khan, Keith Sequeira, Rochelle Rao, Ken Ghosh, Dheerja Dhoppar, Iris Maity and Anita Kumar. ■

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Happy house Music was in the air at O Pedro at the Bacardi house party session. You heard that after the super success of the first Bacardi house party anthem ‘Udd Gaye,’ Bacardi brings you the next spice track titled ‘Chak Bass’ by Mojo Jogo known for his distinctive brand of crossover music and fine handlebar moustache, one of the four winners of the Bacardi house party sessions hosted by All India Bakchod (AIB) and Nucleya. ■

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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.