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SETTING STANDARDS OFSUCCESS The success of any trade show, certainly depends on the footfalls and business building, but there is something that goes beyond the set standard of success - it is the brand and the goodwill that comes with it
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very event comes with its share of anticipation and anxiety and the 32nd edition of Food Hospitality World (FHW), which recently concluded in Bengaluru was no different. Though we rest strongly with our years of experience and a long standing event, what we take pride is in the fact that the word complacency does not exist in our culture. We are constantly working to offer our delegates and attendees some serious food for thought, be it through our Hospitality Think Tank and the GMs Conclave or hand picking some true forerunners in the Bengaluru restaurant segment, our jounrney of discovery continues. The success of any trade show, certainly depends on the footfalls and business building, but there is something that goes beyond the set standard of success - it is the brand and the goodwill that comes with it.We are glad to note that leading hospitality associations have considered us as their valued partner. One such leading association is the South India Chef's Association (SICA) that chose our platform to launch its refreshing new logo. Further, the second edition of South India Culinary Challenge (SICC) 2017 organised by FHW in association with SICA, witnessed record participation of more than a hundred chefs this year, a pointer to the growing popularity of the competition in the region.The Housekeepers' Connect panel discussion at FHW Bengaluru 2017 saw housekeepers from leading hotels and agencies debate on the pros and cons of outsourcing housekeeping services. NRAI CEO Session saw well-known names from Bengaluru's F&B sector discuss current issues affecting the restaurant industry. In this issue, do not miss out on our special feature - Smart Purchasing.There is a general understanding that to optimise the purchasing value of a hotel, today's purchase managers are not only handling capital expenditures but day to day operations as well. FHW explores how these managers juggle purchasing, contracting, planning, receiving orders and scheduling in order to contribute to smart purchasing for a hotel. There are also a series of events in the month of September both in the tourism and hospitality space. From the IATO convention in Bhubaneswar and HPMF's seventh anniversary convention and awards in Jodhpur, to the FHRAI convention in Bengaluru, with the theme, 'Hospitality 2025 - The future is now'. Here's to more networking and knowledge exchange for the betterment of this sector.
REEMA LOKESH Editor
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FHW Bengaluru 2017: Power of partnerships The 32nd edition of Food Hospitality World (FHW) exposition in Bengaluru showcased the best in class products before South India's hospitality industry, and emerged as a dynamic platform for industry interactions with key association partnerships
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FOOD RETAIL RAW AND HEALTHY
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Cold pressed is the hot new trend. Anuj Rakyan talks about India's first cold pressed brand, Raw Pressery
INTERVIEW
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Rajneesh Bhasin, MD, Borges India highlights the range of products offered by his company to the Indian consumer who is increasingly becoming more health conscious
HPMF 2017 SPECIAL SMART PURCHASING
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To optimise the purchasing value of a hotel, today's purchase managers are not only handling capital expenditures but day to day operations as well
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TECH TALK SPACE HOTEL DESIGN Mathhew Moraguez and George C Lordos of MIT Department of Aeronautics and Astronautics
70 | PRODUCT TRACKER Tribù, Villeroy & Boch
72 | MOVEMENTS The Westin, Hyderabad
89 | WEEKEND Scene and Heard
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VOL 5 NO 18, SEPTEMBER, 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. 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
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Food & Hospitality World informs all its readers and subscribers that w.e .f March 2017, the periodicity of the publication has been changed to monthly.
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 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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A REVIEW - INAUGURATION
FHWBENGALURU 2017: Power of partnerships
The 32nd edition of Food Hospitality World (FHW) exposition in Bengaluru showcased the best in class products before South India's hospitality industry, and emerged as a dynamic platform for industry interactions with key association partnerships
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ood Hospitality World (FHW) Bengaluru 2017 reaffirmed once again the power of collective collaboration. While the three-day event organised from August 9 to August 11, 2017 at White Orchid Convention Centre, Hebbal, Bengaluru, emerged as a key platform for developing relations and trade opportunities in South India's hospitality industry, it also brought to the fore the power of partnerships. The event was supported by industry associations like South India Hotels and Restaurants Association (SIHRA), South India Chef's Association (SICA), Dial A Baker, Hospitality Purchasing Managers’ Forum (HPMF), National Restaurants Association of India (NRAI), Hubballi Hotels Association, Professional Housekeepers Association (PHA) and for the very first time, Karnataka Poultry Farmers & Breeders Association (KPFBA), among others. FHW Bengaluru 2017 also witnessed two significant milestones – launch of SICA's new logo and take-off of HPMF's Karnataka chapter. At FHW Bengaluru 2017, the Mixology and Ingredient partner was US Premium AG Products while Gpark Hospitality was the Hospitality Partner. The event was supported by Morde, Pepsi, Bar Square, and others. The inaugural panel included Dr Chef Soundararajan, general secretary, Indian Federation of Culinary Associations (IFCA) and corporate executive chef, Mahindra Holidays and Resorts; Mohan Deshpande, chairman, HPMF; Chef Jugesh Arora, president, SICA; Chef Kasivishwanathan Muthuraman, VP, Karnataka, SICA and
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executive chef, Radisson Blu Atria Bengaluru; and other important dignitaries. Launching the new SICA logo, Dr Chef Soundararajan, recounted beginnings of the association almost 17 years ago. “We were a group of seven-eight chefs in Chennai. We started small with 20 members and then 30, and registered the association. It is important that organisations evolve over a period of time. Chefs need to collaborate and exchange ideas. In fact, this goes back to 100 years in France. Exchange of ideas is important for development of chefs and talent.” All chefs' associations in India formed a federation – IFCA in 2003. According to Dr Chef Soundararajan, this was a significant initiative to take their skills
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to the global platform and and include Indian chefs in the global arena. The logo of SICA is being relaunched after almost 15 years. The logo a single red chilli against five strokes of colour, is strikingly eye-catching. “Each colour represents SICA's purpose,” affirms Dr Chef Soundararajan. Chef Sheetaram Prasaad, general secretary, SICA and corporate executive chef, GRT Hotels & Resorts gave an informative presentation on the important events organised by SICA in recent years like Dr Chef Rick's Culinary Workshop in 2015, Dous Vide and Molecular Gastronomy workshop, SICA Chefs Connect, International Chefs Day 2015, FHW 2016, and other activities. ■
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A REVIEW - GM’S CONCLAVE
Where are the ARRs heading? One of the most-awaited highlights of every FHW exposition is the Hospitality Think Tank GM’s Conclave. FHW Bengaluru this year saw the GMs of six well known properties in the city share their forthright views on the subject BY SUDIPTA DEV
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he highlight of the first day of FHW Bengaluru 2017 was the Hospitality Think Tank – GM’s Conclave on 'Where are the ARRs Heading?'. The properties represented at the forum were an interesting mix across categories. The GM’s participating in the panel discussion included: Kunal Chauhan, GM, The Leela Palace Bengaluru; Gaurav Taneja, GM, Radisson Blu Atria Bengaluru; Mitesh Narula, GM, St Mark's Hotel, Bangalore; Dev Mohanty, hotel manager, The Zuri Whitefield; Prakash Mahato, GM, Golden Tulip Bangalore; and Gangadhar P B, GM, The Fern Citadel Hotel. At St Marks, almost 65 per cent of guests are repeat customers. Recounting the past, Narula said, “Fifteen years back it was a classical case of supply and demand – the supply was limited. With increasing number of companies setting up base in the Silicon Valley of India, hotels then commanded ARRs, which shot up between 2008 and 2009. From 2010 onwards a huge inventory
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came in.” Pointing out that current travellers who are millennials appreciate quality, Narula stated that it is important that quality is maintained. Reminding that Bengaluru is a seasonal market, he added, “When major tech events and Aero Show happens in the city, it helps our cause.” The Leela Palace Bengaluru is one of the iconic properties in the city, and has six categories of rooms. Chauhan believes that a property like his should command US$ 400 pricing anywhere in the world. Acknowledging that today ARRs can be pushed to a limit, Chauhan stated, “We need to charge a bit more for the product and services we offer. Breakfast should be charged. We should benchmark ourselves as per international markets.” The ARR at Leela Palace Bengaluru is `12000. Pointing out that a place like Bengaluru can do so much in terms of tourism, he stated, “There is no tourism in the city. We are affected by the American schedule as that is the main business line.” Though a significant number of guests in all Bengaluru hotels are corporate customers,
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the GM of The Leela Palace Bengaluru also sees great potential in destination weddings and medical tourism, on account of the unique architecture and positioning of his property. COMPETITIVE BUSINESS An all suite hotel, Golden Tulip Bangalore boasts a high occupancy level of 80-81 per cent. Mahato remarked with absolute honesty that hotels often eat into each other's business, “It is fighting for the same pie of business. Though ours is an all-suite property, the moment we try to hike our rate, we are told by the customer that a nearby hotel is giving the same rate though they have standard rooms. Consequently, I am not being able to hike the rate.” When The Zuri Whitefield opened in 2008, Bengaluru had 8000 rooms, currently the rooms inventory in the city is close to 12000, a significant number from budget hotels. Pointing out that ARRs have been driven by the luxury segment, Mohanty remarked, “To change the ARRs, luxury hotels have to move the rates up, then only
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A REVIEW - GM’S CONCLAVE
Dev Mohanty
can the mid market segment can move up their rates. Our hotels should get more than what we get, the entire disruption happened due to the budget and mid market category.” According to Gangadhar PB, the price war is such that it is not only the mid segment which is coming into the `2500 to `4000 range, but even upscale hotels are falling into the bracket. “If we do not do 80-85 per cent occupancy then the GOP goes down. Fern Citadel is doing good business. ” What is not common is the ADRs. Every market has a different ADR irrespective of brand or offer. Regarding prevalent undercutting, Taneja added, “People say it is not a good practice. The question is – as a hotelier I look at longevity and relationship with the guest, and think about next year when I sit on the table with the booker, how much more can I charge. Hotel occupancy and ADRs is a mix of various segments – there is a base occupancy which you build, and then retail and other segments add to it. GST IMPACT All panel members look to strong support from the government for the sector. The issues ranged from better infrastructure to reduction of licenses for hotels. “There are too many licenses which have to be renewed every year, there are trade licenses also. The government also needs to relook at GST,” shared Mahato. Regarding GST, Taneja added that till date clarifications are being sought on various aspects of doing business. Mohanty affirmed that it is too early to know the ramifications of GST. He however felt that GST rates for hotels (luxury and budget segment) should be the same as airlines (12 per cent for business and five per cent for economy). “About five-six years ago room tax was 12 per cent, now it is 28 per cent,” he
Mitesh Narula
Kunal Chauhan
Prakash Mahato
Gangadhar P B
stated with regret. Giving an optimistic view, Chauhan said, “As a hotel I am not paying more, but collecting more for the customer. From GST point of view, the cost does not get affected much.” He however believed that high GST of 28 per cent will affect India as a tourism destination, as in other countries the tax ranged from four per cent to 10 per cent. Chauhan is looking at increasing the ARRs marginally, and so are most other GMs who have strategies in place for enabling this. ■
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Gaurav Taneja
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A REVIEW - NRAI CEO SESSION
Sustainabilityof the restaurant business Leading names from Bengaluru's F&B industry discussed the issues affecting their industry at the power-packed NRAI CEO Session, at FHW Bengaluru 2017 BY SUDIPTA DEV
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RAI CEO Session at FHW Bengaluru 2017 saw well-known names from Bengaluru's F&B sector discuss current issues affecting the restaurant industry. Moderated by Chef Manu Chandra, the panel included Chef Abhijit Saha, coowner and executive chef, Caperberry, Avant Garde Hospitality; Ajay Gowda, owner, Brewsky Hospitality; Biju Jose Thomas, COO & CFO, Vasudev Adiga's; Amit Roy, partner, Think Tanc, and Nikhil Bakshi, co-founder and head, Dineout. The panel discussion was presented by Dineout. Sustainability of restaurant business being a key topic of discussion, according to Roy the most important aspect was to understand what the trends were and how to fit in. “Sustainability has many aspects and facets,” mentioned Chef Saha, adding that the two important areas that matter is lifespan of the restaurant in the market and marketability. Reminding that one has to be flexible and understand the market, Chef Saha added, “People move with trends and different things are happening in the market. Today you
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cannot guarantee the success of any restaurant brand, you have to go with your gut feeling regarding the market and marketability.” While having a product that has withstood the strength of time is important, quality does draw a certain number of people but what does one do to manage rising
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expenses? Thomas asserted that it is important to maintain standards – particularly, with the restaurant chain having large number of customers per month in its 25 outlets and counting. “When we enter into a new location, we look for stronger longevity. When we pick a location, we do a lot of due diligence. In any new
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location, we can know within 6-12 months whether we can do well or not,” shared Thomas. As a brand Brewsky believes in setting a high benchmark in experiential dining. At any time, almost 2000 people can enjoy great beer and dining, along with entertainment at Brewsky. “We are trying to come to the apex of F&B and experiential dining,” said Gowda. Expansion strategy was one of the important factors highlighted in the discussion. Bakshi remarked, “What we have seen is that brands grow and establish themselves in one market and then go to another city. They tend to grow slowly before venturing out into separate cities. They want to establish their foothold in one territory and then move out.” Regarding expansion, Chef Saha remarked that so far it has been a matter of choice and sometimes compulsion. “It can be expanded in certain formats, all formulas do not work in large formats,” he pointed out.
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FUNDING GAME In 2012, the whole funding scene was exploding to take great ideas to the next level across various verticals of F&B. “We were flushed with funds and suddenly there was so much money in the market we did not know what to do. There were disaster stories as well,” said Chef Chandra. There is a prevalent business model of chef-restaurateurs with a lot of younger chefs getting into business. Chef Saha who had a strategic partner in business said, “You cannot say what works for you will work for another.” He believes that a significant amount of money that has come into the F&B sector has been squandered away, except for four-five companies. “It is critical to have money, but it is as essential to spend it well. It is very important to keep the trust of the investors who are putting in money in the industry,” he asserted.
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Roy agreed that there was a lot of disposable fund coming into F&B from other avenues, which has to be taken with a pinch of salt because one never knows when the investor will put the plug. “I'd rather not take money from someone for a brand I had toiled for and he does not put the second round of funding,” he said. Roy however felt that the biggest elephant in the room is the legal department or the government in this matter. Pointing out that some of the laws are 7075 years old, and a lot needs to be done at the policy level, he remarked. “Worldwide, the hospitality industry is being supported. At one point of time going out to eat was a luxury today it is a necessity.” There seem to be no policy changes that seem to be helping, affirmed Chef Chandra, adding, “The ease of doing business in India is one of the lowest in the world. There are so many clearances needed for licensing.” ■
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Marketing Initiative
THE PERFECTSLICE Puratos’ Goal bread improver is the product of local research and world class knowledge, adapted to India’s unique conditions
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ealth practitioners tell us that breakfast is the most important meal of all and the one go-to for most families is the ultimate comfort food - bread. It is nowadays not only a breakfast constant but an everyday all day choice for millions across the country and also across the globe. Its soft pillowy crumb, transforms from plain to a complete meal with just a few additions, the sheer comfort of carry makes it a wholesome meal. Catering to a number of tastes from sweet to savoury to somewhere in between, the humble sandwich is the answer to many mother’s early morning prayers. With mothers across the world becoming more careful about what they are feeding their children, it then rests on us to make the bread healthier, tastier, while making it long lasting. Puratos boasts of a range of improvers that are designed to get the best out of the baked products that they are incorporated in. All Puratos’ improvers are and always have been bromate free, making them a healthy addition to the bread. Customers who choose Puratos know that these products adhere to the toughest international standards, making them a safe option. Puratos’ Goal bread improver is the product of local research and world class knowledge, adapted to India’s unique conditions. Goal is a winner every time, rising to the occasion. Taking into account the vagaries of the varieties of flour available, the different weather conditions that prevail across India and customising world class expertise to produce an improver that will work within the set of challenges is Goal. This bromate free improver helps improve the oven spring of the loaf, making it softer, whiter and bigger to look at, giving
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each bread consumer a bigger slice to bite into. The resulting bread a better, long lasting with better taste and a larger appearance. To make the customer get more out of each loaf, to get bigger and better loaves. To provide the consumer with a bread that stays fresh longer, tastes better and provide more satisfaction in every bite. Add the versatile Tigris Power to your baked goods, specially designed to shine, improve the texture of the bread with prolonged freshness and better softness. With easy use across all bread categories, the Tigris Power adds that muscle where you need it most - giving the bread greater volume, with improved taste, easily appealing to the consumer with its closer crumb.
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Marketing Initiative The S500 improver is that hard working and multi-tasking improver that works across the board. Made for easy use, the S500 is perhaps your one stop solution to getting and serving better bread. This high quality bread improver makes the bread softer, its crumb better and much tastier. Improving the shelf life of the bread is one of the basic yet invaluable traits of the S500. The typical well-loved Indian snack, the Khari deserves its own improver. So, knowing how India loves its puff pastry whether in Khari or as a puff with stuffing inside, it was only right that Puratos put their heads together and make an improver that helps make the perfect puff pastry. Achieving that perfection is so much easier when using Puratos’ S 500 Puff Improver. This specially designed improver helps to make the puff crisper, crunchier, and with a lot more volume, making it look and feel better in the mouth! Its improved nutritional profile is just a quiet bonus, one to definitely boast about!
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The French croissant is probably an alltime favorite today. Its golden buttery goodness is perhaps where the S500 Puff shines the most, showing that it is not only in Indian products the the S500 Puff shines, it is versatile, and truly international as well. Whether consumers are looking to eat old local favourites, or new age international favourites, the bread is a convenience here to stay. As more and more consumers are looking into what actually goes into their food, it becomes the duty of people making the food to also pay close attention to how and what they are choosing to improve their offerings. Always one to keep to international food safety standards, Puratos has kept a close eye on what it has offered its customers. Because health and wealth go hand in hand. Making international grade improvers has always stood Puratos in good stead, keeping current consumers and future generations of consumers in mind, Puratos believes in working with local communities to
improved health for all. And where better to actually bring that to the fore, than in the improver, which is not seen, but works unseen to improve the basic building blocks on which the bread rises. Improving bread,loaf by loaf, Puratos improvers are the last word in producing tasty, voluminous bread which are also long lasting. â–
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A REVIEW - POWER OF PURCHASE
THE FUTURE OFPROCUREMENT At FHW Bengaluru 2017, the Hospitality Purchase Managers Forum (HPMF) organised a Power of Purchase workshop on 'Future of Procurement – Going Digital'. The workshop was conducted by Nanda Kumar Parameshwar, COO and co-founder, Foodlinked. At the show HPMF also launched their Karnataka Chapter
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A REVIEW - SICC
SICC: Creating a newmilestone The second edition of South India Culinary Challenge (SICC) 2017, organised by Food Hospitality World in association with South India Chef's Association, witnessed record participation of more than a hundred chefs this year, a pointer to the growing popularity of the competition in the region BY SUDIPTA DEV
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outh India Culinary Challenge organised by FHW in partnership with South India Chef's Association (SICA), created a record of sorts, in its second year, with participation from more than a hundred young chefs who showcased the skills before an appreciative audience and panel of judges. “Bengaluru does not have chefs' competitions as good as Chennai, that is why we are trying to promote the competition. Compared to last year we had more participants this year,” said Chef Jugesh Arora, president, SICA. He mentioned that the vision for IFCA and SICA is to ensure that Indian chefs and Indian cuisine come up in the world and compete internationally. “Unless our young chefs participate within the country, they will not be able to reach that level. India has the potential to be number one in the world. I am thankful to FHW to take the initiative, which it is not easy,” stated Chef Arora. The competition category on the first day was - Tier Wedding Cake, Artistic Pastry Showpiece, Artistic Bakery Showpiece. The second day saw Live Cooking by Bengaluru Chefs, while the competition categories on the last day was – Fruit & Vegetable Carvings and Plated Appetiser. “I could see overall improvement in terms of participation. We have to ensure that the younger generation get the detailing and attention about this profession. Day One was dedicated to pastry and bakery. A lot of youngsters are taking interest in pastry craft - chocolate work and bakery craft,” said Chef Kasivishwanathan Muthuraman, VP, Karnataka, SICA. Pointing out that the participation numbers are increasing, he remarked, “The quality that they are putting on the table is taking a different dimension
altogether. It is interesting to see youngsters coming up with unique presentations. It is a great learning experience for them. The participants learn from their fellow participants also. SICC is a wonderful learning platform.” Live Cooking by Bengaluru Chefs brought to the fore the skills of Chef Santhanam S, pastry chef, Radisson Blu Atria Bengaluru; Chef V Muthamizhan, sous chef, Radisson Blu Atria Bengaluru, and Chef Sudhakar Mani, junior sous chef, Le Meridien Bangalore. “A chef can showcase his kitchen skills before the public, the latter can understand detailing like what is main course all about, what are the carbs, protein, how much sauce should be there, weight of the plate etc - this is educating the public,” affirmed Chef Kasi. The jury were all certified jury members
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from SICA, some have even judged competitions overseas. “We made sure that none of the Bengaluru chefs were a part of the jury, who were invited from other states,” mentioned Chef Kasi. He believes that SICA's association with FHW is maturing like a wine bottle. “We look forward to take this level to a different height altogether in the future. We want SICC to move forward and reach new heights and recognise young talents,” he added with apparent pride. Today chefs do not just work in the kitchen, they are in the limelight and it is competitions like SICC that showcase their talent and help them to hone their skills. “We want the future generation of chefs to reach greater heights in the profession than even what we have achieved. Definitely the young talent will grow and excel. On behalf of SICA we want to thank FHW,” said Chef Kasi. ■
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Category 1: Three tier wedding cake WINNER
DESIGNATION
ORGANISATION
Gold
Bharathi Dasan
Senior chef -de- partie
Radisson Blu Resort Temple Bay
Gold
Archana Kumar
Student
Chennais Amirta
Gold
Viswanathan V
Executive pastry chef
Grand by GRT Hotels
Silver
Monisha Kaur
Student
Institute of Baking and Cake Art
Silver
Janmejay Khatoi
Gsa
Howard Johnson Bengaluru, Hebbal
Silver
Chef Lakshmanan K
Senior chef -de- partie
Radisson Blu Hotel GRT Chennai
Bronze
M Santhanam
Pastry chef
Radisson Hotel
Bronze
Radhika Gangwar
Home baker
None
Category 2: Artistic pastry showpiece
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Gold
Naluvala Srikanth
Senior chef instructor (pastry & bakery head)
Culinary Academy of India
Gold
Tarun Sajan
Student
IHM Chennai
Gold
Santhanam
Pastry chef
Radisson Blu Atria
Gold
Namasivayam
Senior chef de partie
Radisson Blu Resort Temple Bay
Silver
Arun S
Commis chef
Crowne Plaza Bangalore
Silver
Nikita Jain
Student
Institute of Baking and Cake Art
Silver
Aakash R S
Student
IHM Chennai
Silver
Chef Lakshmanan K
Senior chef -de- partie
Radisson Blu Hotel GRT Chennai
Bronze
Lawrence Gomes
Sous chef
Hotel Aamby Valley City
Bronze
K Vengal Rao
Chef de partie
ibis Novotel Bangalore Tech Park
Bronze
Gangapatnam Sivaji
Student
Chennais Amirta IIHM
Bronze
Dipanjali Burman
Chef de partie
aloft Bengaluru
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Category 3: Artistic bakery showpiece Silver
Martina
Student
Chennais Amirta
Silver
Venkatesan
Student
Chennais Amirta IIHM
Silver
Deepak Singh
Commis
aloft Bengaluru
Silver
Chef Prasanth T
Commis chef
Radisson Blu Atria
Bronze
S Sivakumar
Student
Chennais Amirta IIHM
Bronze
Karan B
Student
Chennais Amirta
Bronze
Mohammed Abdul Shakkir
Student
Chennais Amirta
Bronze
Sabarinathan G
Student
Chennais Amirta
Bronze
Vinod Kumar M
Student
Chennais Amirta
Bronze
Surya Prakash G
Student
Chennais Amirta
Bronze
Shiras M S
Student
Chennais Amirta
Bronze
Kirana K J
Student
Chennais Amirta
The art of great cooking
MKN – The German specialist in professional cooking technology
MKN India Mohua Das Mobile (India): 91 987 313 3200 E-Mail: mdas@mkn-india.com
www.mkn.eu
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Category 4: Fruit and vegetable carving Gold
S Surendhiran
Student
Chennais Amirta
Gold
Venkatesh M
Student
Chennais Amirta IIHM
Silver
Jag Jeewan Lal
Gsa
Howard Johnson Bengaluru, Hebbal
Silver
Praveen P
Student
Chennais Amirta IIHM
Silver
Gopala Krishnan M
Student
Chennais Amirta
Silver
Venkatesan
Student
Chennais Amirta IIHM
Silver
M Santhosh Kumar
Proprietor
Phoenix Academy of Carving
Silver
Chef Singaravelam
Chef de partie
Vivanta by Taj M G Road, Bengaluru
Silver
Singaravelan
Chef de partie
Herbs and Spices
Bronze
Raghul
Student
Chennais Amirta IIHM
Bronze
Saravanan
Student
Chennais Amirta IIHM
Bronze
Elumalai A
Student
Chennais Amirta IIHM
Bronze
Prithiveeraj E
Student
Chennais Amirta
Bronze
C Naveen Raj
Student
Chennais Amirta
Bronze
AVeeramuthu
Student
Chennais Amirta IIHM
Bronze
B Kannan
Student
Chennais Amirta IIHM
Bronze
V Gowri Shankar
Student
Chennais Amirta IIHM
Category 5: Plated appetisers
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Gold
Sathesh Kumar R
Chef de partie
Grand by GRT Hotels
Silver
Pankaj Gupta
Chef de partie
ibis Novotel Bangalore Tech Park
Silver
Niranjana M
Student
IHM Chennai
Silver
S Mohammed Farhaan
Student
IHM Chennai
Silver
Chef Rati Dunli
Chef de partie
aloft Cessna Park
Bronze
Anthony Xavier
Student
Chennais Amirta IIHM
Bronze
Prashanth Kumar U
Student
Chennais Amirta IIHM
Bronze
Shreeharsha GL Upadhya
Team member
Carnival
Bronze
Aattreya R
Student
IHM Chennai
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=
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GLIMPSES OF SOUTH INDIA CULINARY CHALLENGE
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Honouring fine dine excellence
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n celebration of the 32nd edition of Food Hospitality World Bengaluru 2017, FHW organised the FHW Bengaluru 2017 Restaurant Honours where 12 Bengaluru restaurants were honoured for their outstanding culinary contribution to fine dining in the Garden City. At the felicitation ceremony, Mansi Ahuja of SCS Group representing the US Department of Agriculture gave a presentation on their products including Washington Apples, US Cranberries, Walnuts, Pecans, etc.
THE RESTAURANTS WHO RECEIVED THE HONOURS FHW Bengaluru 2017 Restaurant Honours - Indian Cuisine Riwaz at The Ritz-Carlton, Bangalore FHW Bengaluru 2017 Restaurant Honours - Pan Asian Cuisine Zen at The Leela Palace Bangalore FHW Bengaluru 2017 Restaurant Honours - Vietnamese Cuisine Blue Ginger at Taj West End FHW Bengaluru 2017 Restaurant Honours - Japanese Cuisine EDO at ITC Gardenia Bangalore FHW Bengaluru 2017 Restaurant Honours – Italian Cuisine Bene at Sheraton Grand Bangalore Hotel at Brigade Gateway
FHW Bengaluru 2017 Restaurant Honours - Pure Vegetarian Cuisine Cable Car at SFO Hotel & Suites FHW Bengaluru 2017 Restaurant Honours - South Indian Bon South FHW Bengaluru 2017 Restaurant Honours - Microbrewery Arbor Brewing Company FHW Bengaluru 2017 Restaurant Honours - Brewpub Toit FHW Bengaluru 2017 Restaurant Honours - Lounge Skyye FHW Bengaluru 2017 Restaurant Honours – Casual Dining TAB -Take a Break
FHW Bengaluru 2017 Restaurant Honours - Seafood Sana-di-ge at Goldfinch Bengaluru
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Riwaz
Zen
Blue Ginger
EDO
Bene
Sana-di-ge
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Cable Car
Bon South
Arbor Brewing Company
Toit
Skyye
TAB -Take a Break
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The outsourcing debate The Housekeepers Connect panel discussion at FHW Bengaluru 2017 saw housekeepers from leading hotels and agencies debate on the pros and cons of outsourcing housekeeping services BY SUDIPTA DEV
‘O
utsourcing of Housekeeping Services', was the topic of the Housekeepers Connect panel discussion held on Day 2 of FHW Bengaluru 2017. Moderated by Smritee Raghubalan, associate professor, Department of Hospitality Management & Catering Technology, Garden City University, the panel included Bharti Kalappa, executive housekeeper, Crowne Plaza Bengaluru Electronics City; Vinita Chaudhary, director-housekeeping, The Park, Bangalore; Jyoti Nair, associate director – operations, GSH Group; Amlan Kumar Dasgupta, group chief executive officer, KSS Koncept Living. Highlighting the advantages of outsourcing, Dasgupta remarked that absenteeism and attrition of housekeeping staff is no longer a problem for the hotel, if they outsource the function to an agency. Kalappa however refuted this by stating that attrition among outsourced staff is very high, so much so that payroll people have to do the additional job, and later be given a compensatory off. “We get impressed by the good sales pitch of the outsourcing partner. The first week it is good, then we see different people. We don't get well trained people from any outsourced partner. We have to keep training them. These are the bitter challenges,” stated Chaudhary. Pointing out that the facility management industry is still evolving, Dasgupta said, “Training and attrition are challenges but what is good in this industry is that at the end of the day somebody is accountable.” Responding to Raghubalan's query whether in terms of financials it makes sense to outsource, Kalappa answered, “Employees being cost to company it makes sense to outsource, but a housekeeper would
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not prefer to outsource as a lot of time goes into teaching, instead of planning for your own department and career.” Chaudhary averred that as the maintenance and service paid to the outsourced partner is very high, in the end there is no saving in terms of cost. Countering the views of the housekeeping fraternity regarding the cost aspect, Nair said, “Yes, we do make some money otherwise we won't survive. It could be a comprehensive AMC or just an AMC. Businesswise it makes sense – managing people, attrition and replacement cost.” Dasgupta mentioned that there is a cost benefit when it comes to outsourcing, adding that outsourcing has huge benefits on risk mitigation, cost and delivery. In 2014-15 there were 4 lakh outsourced people in Karnataka alone. The housekeeping head of a hotel needs to keep certain criteria in mind while appointing an agency – from checking the strength of manpower to expertise and experience. Nair stressed on the need for a hotel to look at outsourced personnel as assets, not only manpower. When a hotel outsources its
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housekeeping functions, a supervisor from the hotel oversees the work, along with a supervisor from the agency. The outsourced personnel mostly work in the public areas, while it is the housekeeping staff of the hotel who take care of the rooms. Security being a key issue, the agency carries out background checks of its personnel, as per the requirement of the hotel. Chaudhary asserted that aggressive training is required from partners and medical tests of the personnel should be done as well. Acknowledging that training is important, Dasgupta said, “I request hotels that when you select an agency ensure that it has training certificate. There are so many schemes going on free of cost by the government.” Nair felt that hotels should look at promoting and utilising skill development centres. Regarding the career path of outsourced personnel, she said, “Career growth is without borders, it does not matter whether one is working in a hotel or an outsourced agency.” Often hotels hire an individual from the agency if he / she performs well while working at the property. ■
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Creative housekeeping Professional Housekeepers’ Association (PHA) along with Food & Hospitality World hosted the South India Professional Housekeepers’ Challenge at FHW Bengaluru to promote talent and innovation among the housekeepers' community. The competition categories were bed making with towel art (for professionals) and uniform designing (for students) where the participants showed their creativity. The bed making challenge had 19 teams of two members each participating while 20 teams of two members each took part in the uniform designing challenge
CATEGORY 1: BED MAKING WITH TOWEL ART Winner
Organisation
Gold
Shiv madaya
Shilton Group of companies
Silver
Jishnu Dev
The Paul Resorts and Hotels
Bronze
Krishna Shaoo
Crowne Plaza Hotel
Bronze
Kapil
The Park Bangalore
CATEGORY 2: UNIFORM DESIGNING
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Winner 1
Winner 2
Organisation
Gold
Rafikul Hassan
Devang Arora
International Institute of Hotel Management (IIHM)
Silver
Joji Joseph
Gurudev S A
Garden City University
Bronze
Reshabh
Yogitha
Army Institute of Hotel Management
Bronze
Adiban Sunil
Priyanka H
AIMS Institutes
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LIVE ACTION AT FHW BENGALURU 2017 Food & Hospitality World in association with DialABaker.com and Whitecaps International Academy held a series of live workshops including one with Chef Arvind Prasad, co-founder and executive pastry chef, Whitecaps International Academy on chocolate pastries and tasting. The star attraction of the Live Zone was a masterpiece of a Hogwarts cake featuring a sculpted bird cage and Hedwig along with the Book of Spells. The typical Potter detailing that was displayed was the effort of Chef Samie J Ramachandran, one of India's top cake artists and director of sugar craft at the Whitecaps International School of Pastry. He worked through 25 kg of sugar paste in different forms and over two hours of labour to create this masterpiece. The Live Zone also saw three talented chefs from leading Bengaluru hotels showcase their culinary skills
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THE RIGHT MIX!
At FHW Bengaluru 2017, the much awaited Mixology Championship was held on the last day of the event. The championship was judged by an esteemed jury of Jamie Walker, brand ambassador, reserve portfolio, United Spirits; Rohan and Ranson Carvalho of Bar Square, Bengaluru and Raj Sethia, propreietor, Gangotree
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Winner
Organisation
Medal
Robert Hospet
Lounge Hospitality (Embassy Leisure)
Gold
Rasikta Kamble
Marriott
Silver
Harry Simon Peter
ITC Gardenia
Bronze
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TESTIMONIALS
“It was an interesting platform to showcase our range for the South India market. We are also promoting our Opalware range and are ready to reach out to other cities in South India”
Jayant More manager-sales, Cello Industries
“We are keen to make our presence felt in other places in South India and other regions as well, namely Goa, Vizag, Hyderabad apart from Bengaluru. We see value in participating at such events as it helps build awareness of our product offering. What we have noticed is that chefs do not prefer induction cooking as much. Hence it is important that our product is rightly understood by the fraternity”
P Venugopal Gasfields
“We will definitely consider participating in the Mumbai show as such platforms works will for us to showcase our products. This year the show was much better that the previous year in Bengaluru. We had the right kind of delegates visiting our stall”
Velmurugan E
“We are truly happy to be part of this event. We will certainly sign up for the Mumbai show. Ours is a startup, so for us this event is excellent from the learning perspective”
Prathap Selvan VP marketing, Clouddish
“We will definitely participate in the Mumbai show as we see there is a lot of potential that can be explored in our line of business”
Rohitha Reddy A asst marketing manager, laundry and dry cleaning equipment division, Ramsons
Levotel Data System Lip
“This show definitely has a lot of potential. We feel looking at the way the marketing is shaping, it will be a good idea to expand into other cities especially Kerala. We had received a very good response from this event in Goa. We will certainly participate in the Mumbai show”
Amar Vasishta asst area manager, Wyntronix
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“We are glad this show was held on a week day. We feel serious buyers visit such events on working days. We will certainly participate in the Mumbai show. Please keep it over week days, namely Tuesday, Wednesday, Thursday”
Jaideep Singh Suri director, CerraGlobe
“We are here to display our industrial machinery and also our newly launched food division. We see a lot of potential in events such as these targeted for a specific segment”
Abhijit Banerjee business head - industrial sales, IFB Industries
“We are definitely participating in the Mumbai show. We are happy with the response. Kitchen manufacturers and traders are interested in our products. Would be nice to meet them at the Mumbai show”
“The event has been good so far, though we were expecting a little more footfalls. But overall a positive event”
Naveen Modi ASM, Cornitos
“We are very happy with the show. The response we received both in Goa and in Bengaluru has been positive. We would say Bengaluru was better”
Yogesh Mandani CEO, Dolphy India
Blue Star
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“The FHW events are always interesting to attend. There is always something new to explore. It also works as an excellent networking platform. I have been associated with the editorial team for long and it's interesting to exchange view on the topic of food and food specialisations”
“We are glad to be part of this event. We have a unique product to offer, which fit well for cafe owners and more”
Chef Vikram S Udaygiri
Shashin Shaha
Food Sense, Food & Business Consulting
Delicioso Gourmet Foods
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“Unless our young chefs participate within the country, they will not be able to reach that level. India has the potential to be number one in the world. I am thankful to FHW to take the initiative, which it is not easy”
“It was wonderful to receive this special honour. We would like to thank the team at FHW for the same”
Chef Jugesh Arora
Gaurav Sikka
president, South India Chef's Association
MD, Arbor Brewpub
“The team at FHW has always done a fabulous job of honouring excellence in the hospitality sector. Such events gives us the opportunity to learn more and exchange ideas”
H R Jayaram founder and promoter, The Green Path
“It was interesting to attend the event. We also launched our new refreshed logo at the FHW event. We wish the team at FHW all the very best”
Dr Chef Soundarajan general secretary,Indian Federation of Culinary Association (IFCA)
“It is always wonderful to partner with FHW. Such forums and events do a lot of good for the Indian hospitality sector”
Chef Kasiviswanathan Muthuraman
“Thank for the honour which was given to Riwaz. The awards were real and the event was indeed a labour of love by the FHW team. It was so refreshing”
Gargi Guha director of PR, The Ritz-Carlton, Bangalore
“Our brand is one of the most well recognised in the city of Bangalore and we take pride to stay that we have a robust repeat clientele. It is nice to be part of the FHW event and to invited as speaker for on the GM's Conclave”
“It was indeed a pleasure to be part of the GM's forum. It was interesting to have some exchange of ideas on this platform”
Mitesh Narula
Prakash Mahato
GM, St Mark's Hotel
GM, Golden Tulip Bangalore
VP (Karnataka), South India Chef's Association
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Food Retail
RAWAND HEALTHY Cold pressed is the hot new trend. And India's first cold pressed brand, RAW Pressery is busy bringing its health benefits to the country's populace and carving out a niche market that is waiting to be explored BY STEENA JOY
I
ndia’s first and largest cold pressed juice brand, Raw Pressery was born in Anuj Rakyan’s kitchen with a Norwalk cold-press juicer splattering carrots all over the ceiling. Incorporated as a part of Rakyan Beverages, Raw Pressery is a vertically integrated company with in-house capabilities in farm-produce procurement, processing, manufacturing, cold chain logistics, warehousing and distribution. The brand’s portfolio with over 26 different blends comprises of fruit juices, smoothies, soups, nut milks, booster shots and hydration essentials. Elucidating on the inspiration behind the
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brand, Rakyan, managing director, Raw Pressery, says, “Raw was carved out of a personal need to create a beverage that is healthy and tasty. I wanted to create something that mothers would feel happy giving to their kids. It’s tough to eat all the veggies and fruits everyday consistently so juicing was the best alternative. I realised that good health could begin with a simple bottle of juice. My inspiration was addressing some simple questions: Why does being healthy have to be so complicated? Do we believe the health claims marketed by the big food companies? Is there any beverage brand you can really
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Anuj Rakyan
trust to be honest and healthy?” Cold pressed juice refers to a fresh juice that is made by using a hydraulic press to extract the juice from vegetables and fruits. Just as the name suggests, the pressed fruits and vegetables extract the maximum amount of nectar from the pulp and fiber, leaving the rawest form of juice available. Rakyan adds, “Everybody today is looking at health as a non-negotiable part of their lives and it was important for us to identify that and create a product that fuelled this need. We entered the market as
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Food Retail India’s first ever cold-pressed juice brand which gave us the first mover advantage. And since that day, we have treated each day as the first one; focusing on delivering products that surpass our customer’s expectations. We’ve been in business since January 2014 and haven’t looked back ever since. Today, Raw Pressery has become a cult brand and this isn’t a status we take for granted. We strive to design unique consumer experiences with product quality and service and this very spirit gets us going each day - every day, on repeat!” India is the largest consumer of fruit juices. The current packaged juice market is valued at around `2,500 crore. The cold pressed juice segment makes for a small fraction of the beverages category. What might not have existed as a separate beverage category in the past, has now blossomed into a market with opportunities to scale. According to Rakyan, “The ready to drink market is nascent and the competition is still finding its foot, hence, this calls for a focus on expanding distribution vis-à- vis market share. Therefore, the initial years for us are streamlined on multiplying our distribution footprint across channels territories.” FROM FARM TO TABLE All of Raw Pressery products are made from 100 per cent of farm produce. The brand sources the freshest of fruits, vegetables, nuts, seeds and spices from local farms across the country. Apples from Kashmir to coconuts from Kerala and Tamil Nadu to Valencia oranges from Spain - only the best quality produce makes India’s favourite cold-pressed juice. “We work with farms to assess the soil quality, the water availability and the accessibility of produce. This ensures consistency in harvest and hence sustainability of our farming relationships,” informs Rakyan. Post cleaning in UV purified water, the fruits undergo a pre-juicing process of peeling and chopping. Post-coldpressing, the juices are bottled and sealed in vacuum to ensure no loss of freshness, taste or nutrition. Each bottle is subjected to cold water pressure through a revolutionary technology called High Pressure Processing (HPP).In fact, Raw Pressery is the only Indian company to use this globally acclaimed technology which seals in the freshness and maintains
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shelf life up to 21 days in refrigeration. The juices are delivered to the doorstep or at the nearest retailer. Started in Mumbai, Raw Pressery’s products are available across Pune, Delhi, Gurugram, Bengaluru, Hyderbad, Chennai, Chandigarh, Kochi and Ahmedabad. The brand retails through premium retailers like Foodhall, Godrej Nature’s Basket, Reliance Retail, DMart, Aditya Birla Retail; hotels like Hyatt and Marriott; airlines like Vistara, Jet Airways and Air Asia; leading coffee chains like Barista, Coffee Bean & Tea Leaf, Costa
Coffee and online stores like Bigbasket, Grofers, Holachef and Zomato. Raw Pressery engages in ethical sourcing and sustainable production. Through contract farming initiatives with over 70 farms, it engages in harvest-planning programmes and directly supports Indian farmers and their families. Hundred per cent of Raw Pressery products are made from farm produce. With a zero-waste policy, all secondary raw material byproducts are re-invested into farmlands as compost to complete a natural ecological process-cycle. Located in Panvel on the outskirts of Mumbai, the company’s coldpressed juice facility is India's largest and is accredited with HACCP certification and FSSAI approvals. The Pressery is a hub for procurement, storage, processing, bottling and logistics and houses a staff of over hundred employees that bring to life the idea of fresh juice from farm to table. The Pressery produces 10000 bottles of juices every day across 27 flavours. Commenting on overseas markets, Rakyan opines, “The Middle East hosts a favourable mix of opportunities for clean label innovations like Raw Pressery. We aim to be the first clean label beverage brand from India to have presence across Asia. The market in the Middle East is welcoming to new brands and appreciates quality driven innovations. Dubai along with Abu Dhabi, Al Ain and Al Fujairah have shaped up as interesting geographies in our first foray. Continued trust and support from our partners at Lulu Hypermarkets has added to our ability to service the region with the same attention and detail as is in India.” The brand has seen a lot of interest from the Middle East and is in the process of streamlining its supply chain to better serve the region. The brand sees great potential in the market and forecasts an expansion to other emirates as well as GCC countries by the end of FY17. Rakyan is very optimistic about the brand's future. “With rising familiarity to our range, we hope to drive greater market penetration across our laid out geographies. Markets like Delhi NCR and Bengaluru will see concentrated marketing efforts and focus towards building a stable customer base. This also implies greater presence through MT, premium GT as well as focus on HORECA, institutions, corporates, airports and airlines,” he says. ■
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'All our product offerings have a touch of good health' Rajneesh Bhasin, MD, Borges India, highlights the range of products offered by his company to the Indian consumer who is increasingly becoming more health conscious regarding his choice of food and lifestyle BY SUDIPTA DEV Please give a brief background of Borges, and the significant milestones in India Borges India was set up as a 100 per cent subsidiary under the Borges International Group headquartered in Spain, which today has a turnover of about a billion US dollars. Borges International Group operates in over 100 countries spread across five continents. Started by the Pont family in 1896, the group enjoys a strong brand lineage and is the largest exporter of branded olive oil from Spain, it has distribution centres in the US, France, Russia, Brazil and Australia among others. Borges India came into being in the year 2009 and commenced commercial operations in 2010. In the seven years of operations, Borges India has crossed 10 million Euros in turnover and has turned profitable. What are your key products for the India market ? As a Mediterranean food specialist, the company’s range of successful products spans across categories, which include olive oils, pastas, table olives, California range of nuts, seed oils, pasta sauces, table olives and vinegars like Apple Cider Vinegar. Among olive oils, our Extra Light in Taste olive oil is a trademark in itself because of its ideal fit with the Indian audience. Apart from it we have products like whole wheat pasta and recently launched California Walnuts (in shell ) and many others which are hit among the masses due to their quality and exclusivity.
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Rajneesh Bhasin
Which is your most popular olive oil in India ? Voted as Product of The Year (in Olive Oil category) in 2016, Borges Extra Light Olive Oil is the product offering from Borges which pioneered the art of Indian cooking with olive oil. Prior to this, Indian market was flooded with Pomace oil which is chemically extracted variant of olive oil. When we came to India, we discovered that Indian masses wanted to have an olive oil which could be used for all kinds of Indian cooking- frying pooris, making curries and vegetables, etc, without altering the flavour of food; this marked the birth of Borges Extra Light Olive oil which today is a pride of Borges India.
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What have been the factors that have attributed to the large market share for olive oil in the country ? Today, the Indian household is witnessing a revamp in the buying pattern, choice of food and lifestyle. There is an advent of healthy foods making their way into Indian household unlike an era earlier. Increased travel and easy access to information via internet is not only adding to the awareness about the healthy lifestyle and diets from across the globe but the increased adoption and reception can be seen with the changing purchase pattern. Olive oil has always been regarded as the gift of god due to the health benefits it offers; and considered as a gold standard when it comes to edible oils. An edible oil being an essential commodity for every Indian household, it becomes imperative to choose the best and that is where the
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Indian masses do not mind spending a few extra bucks to avail all the health benefits for themselves and their family. Now, with the choice of olive oils for Indian cooking like Extra Light; Indian masses can use a single oil for all kinds of Indian cooking. Are you witnessing an increasing demand for your other health food products ? Yes, I am pleased to share that there is an increased demand for most of our products. Borges stands for the promise of good health and so, all our product offerings have a touch of good health. Indians have started to take baby steps towards achieving a health regimen and complimenting them with healthy diets and what is healthier than a Mediterranean diet loaded with olive oil, durum or whole wheat pastas, olive and nuts. Following a Mediterranean diet chart even if done in bits and pieces is something we strongly recommend as a brand. A regular Mediterranean diet promotes the consumption of vegetables, fruits, wheat grains in form of pasta and nuts on a daily basis with only weekly consumption of fish, sea food and milk products. The diet also propagates the usage of good fats like MUFA rich foods and oils like olive oil on a daily basis, nuts which are rich in nutrients and fiber like walnuts, which is rich in Omega-3 and is known to keep mind and heart healthy.
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How has the awareness regarding healthy eating evolved among Indian consumers ? Indians have always been aware about healthy eating considering our daily diet is mostly a sum up of grains like wheat, rice, vegetables and milk products (paneer, curd, etc) and meat, etc. But over the years, we had missed the right diet proportion for all these components and switched to fast food options. Also, the lack of physical exercise coupled to make our daily lifestyle unhealthy and disease prone. That’s why you read why India amongst the entire globe is amongst the nations which has high prevalence of heart disease and diabetes. But, over the time we have become cautious and more prudent in our choices in terms of food and lifestyle as we aspire to lead a healthier lifestyle. In fact, even a recent research has revealed that nearly half (48 per cent) of consumers in India aim to live a healthier lifestyle and over 52 per cent of Indian adults say they eat a healthy diet as part of their healthy living habits. This positive change and aspiration to introduce healthier foods and habits into our daily lives is welcoming, not only from the point of view of business per say, but majorly as we are moving in the right direction to become healthier and fitter version of ourselves. How are you advocating the concept (e.g. through events, promotions, etc) ? We are advocating the concept of healthy living through active engagement with consumers through face to face interactions at the point of purchase, in form of information dissemination as articles, health facts and tips via digital and social media channels and print media. We have also been actively engaging with nutritionists, dieticians from multiple cities across India to spread further awareness; this way together we build up a community of informed people who know and can further spread the word about healthy diet.
What is your engagement with the chef community ? We engage with the chef community via social media platforms and involve them in focused events and engagements. We have always invested big in growing the consumer community by the means of education and conducting live cooking demonstrations. In most of such events we get chefs on board; at times the big names in the industry and at regional levels; regionally/locally acclaimed people in the food industry. But, in the times to come, we aim to build a community of chefs who work in the healthy foods space who can engage with us actively and also can help us curate an interesting encyclopaedia of recipes using Borges products. What are the future plans for the company, in terms of expanding product portfolio for retail segment, reaching new regions, and specific targets, etc ? We are already a 10 million Euros brand in India and we aim to triple turnover from 10 mn euros to about 30 mn Euros in the coming four-five years. We are already in the way of diversifying our business with many new offerings getting added to the portfolio like California range of nuts, apple cider vinegar among many others that would get us the much desired recognition of a responsible, trusted health foods brand from the Mediterranean region. In terms of reach too, we aim to increase our coverage beyond 52 towns and cities where we are currently available and also, effectively tap the emerging channels like e-commerce to reach a wider audience and increase our consumer base manyfold. The olive oil category across the world is witnessing a healthy growth across the world. The consumption of olive oil is at its peak with new consumers incorporating the use of olive oil in their everyday life. In the last few years, the import of olive oil has doubled from 6000MTs to a 12000MTs today. Given, the pace at which the category is evolving, time is not far when the category would reach to the volumes of 35,00040,000 tons. As Indians are increasingly getting exposed to the western culture; there is increased interest and willingness to bring home, diverse range of product from across the globe. â–
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HPMF Special Focus
SMART PURCHASING To optimise the purchasing value of a hotel, today's purchase managers are not only handling capital expenditures but day to day operations as well. Food & Hospitality World explores how these managers juggle purchasing, contracting, planning, receiving orders, scheduling in order to contribute to smart purchasing for a hotel BY SALONI BHATIA
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urchasing of goods and services is not only important for a hotel's operational performance but also makes a significant contribution to increasing its profit share. In a rapidly changing industry where new products quickly replace the old ones, the purchase managers have to make some very tough decisions within a restricted budget. Being in the purchase department requires smart choices on which products to use and also
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maintain an efficient relationship with the vendors. Therefore, the managers need to create and adopt smart purchasing methods to deliver the best products leading to better service. With notable involvement of technology, managers are changing the way they function to attain a better level of coordination and efficiency. Swinky Shrivastava, purchase and stores manager, The Acacia Hotel & Spa, Goa, shares, “In today’s highly competitive market place, it’s
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imperative for business to innovate new ways to streamline the supply chain and optimise productivity. With the aid of modern technologies we create better visibility within our supply chain. This enables us to have more control over the business and stay ahead of the competition.” Through proper stalk updates, quick connection to buyers and efficiency in data collection, technology is assisting managers a great deal. Nitin Nagrale, vice president materials, Foodlink Restaurants India;
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HPMF Special Focus
Mohan Deshpande
Nitin Nagrale
Ganpat Dalvi
Mahendra Shinde
Ramesh Iyer
Swinky Shrivastava
Vijay Thantri
material management, Deltin Group, Goa, states, “Energy efficient resources go hand in hand with customer satisfaction. Energy efficient equipment perform better than non energy efficient equipment. When we use energy efficient VRV in AC instead of normal HVAC it provides the same if not better comfort. Similarly, LED lights provide better light as compared to normal lights. Energy efficient water pumps provide more water to ensure continuous supply to the users. Heat pumps which are more energy efficient provide hot water better than conventional water heaters with less energy and less pollution than diesel fired water heaters. There are many such examples to confirm that energy efficient resources help to improve customer experience.” Ganpat Dalvi, director of purchasing, Four Seasons Hotel, Mumbai, further explains, “Purchasing and procurement are not just essential but also the most progressive function of a company. The past few years have seen a huge shift in the demands placed on procurement teams – not just from a revenue and cost perspective, but also to meet customer
founder and general secretary of Hospitality Purchasing Manager's Forum (HPMF) who has also worked with chains like The Taj, Radisson, Jet Airways, Grand Hyatt among many others believes, “Now we are connected through the click of a button. It is only due to technology that we are quickly able to identify a problem in our supply chain management system which wasn't the case before. Similarly, documentation and reaching out to new vendors has become easy as reply is received within minutes of initiating a deal.” Technology can be an advantage or disadvantage based on one's dependency on it, but majorly it has been an assisting factor for the managers. Speaking on how technology has evolved back end operations, Vijayanand Thantri, head procurement, Intellistay Hotels, adds, “As technology developments continue at a relentless pace, it can be difficult for hotels, leisure providers and those in hospitality to keep up with recent changes, let alone look to the future. However, the savings and improvements that technology can deliver mean that managers and directors really need to keep
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one eye on these six trends- cloud/software as a service, mobility, social, personalised systems, integration and globalisation.” SMART CHOICE The products have also evolved over time and with new entrants in the market every month, it becomes all the more difficult to make the right choice. Hotels are investing in energy efficient products to attract the consumers and also save on cost in the long run. Ramesh Iyer, assistant vice president –
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HPMF Special Focus demand. For food and beverage, that means you have to ensure that the brands and quality of the products you select within your procurement process all deliver on your promise. Guests are looking for new and exciting food. They’re also increasingly concerned about where the food and beverages came from. This can mean providing information about the source and whether it’s organic, free-range or gluten-free.” The growth of budget hotel segment has given rise to the need of quality products within restricted budget. Shrivastava explains, “Keeping a budget hotel in mind and also give the best quality of service to the guest, we concentrate energy savings, food cost savings, water recycling, investing in a more efficient HVACs system, etc. Hotels often spend more than 50 per cent of their operational budget on airconditioning and heating, the best way to cut those costs is to invest in a highly efficient HVAC system that uses less energy and fewer kilowatts to cool and heat a room. In the long run , such practices save a lot of money in higher electric bills.” However, Iyer opines, “Customers always expect good quality in products and services. Tight budgets do not restrain us in maintaining quality. There are various products which help to meet the price budgets without comprise in quality. The challenge is to find more economical ways to get better or same quality in the given budget. It provides opportunities to buyers to be more agile and flexible to find better sources who can give same or better quality at the same or lesser rates. Methods like reverse auction, e-bidding, conventional tendering and negotiations help to get better value for the money spent.” With the advancement of technology and introduction of new products, the way of conducting a purchase operation has transformed. Mahendra Shinde, currently a purchase manager with Kapco Catering & Grand Cuisines, who has a worked with hotels like The Resort, Mumbai and ITC Hotels among other organisations shares his thoughts. He says, “While the concept of purchase remains the same, technology has only assisted a manager's operations adding to its efficiency. For example, it has become relatively easy to fill in e-tenders or find new vendors online. The new interactive websites have added the convenience of
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Quotes Mohan Deshpande, chairman and founder, Hospitality Purchasing Manager's Forum (HPMF) “As more number of suppliers enter the market, we need to be more careful with our purchase decisions” Nitin Nagrale, vice president materials, Foodlink Restaurants India Private Limited “Now we are connected to the vendors through the click of a button thanks to new technology” Ramesh Iyer, assistant vice president, material management, Deltin Group, Goa “Energy efficient resources go hand in hand with customer satisfaction” Swinky Shrivastava, purchase and stores manager, The Acacia Hotel & Spa, Goa “ In today’s highly competitive market place , it’s imperative for business to innovate new ways to streamline the supply chain and optimize productivity” Vijayanand Thantri, head procurement, Intellistay Hotels Private Limited “Single source (or sole source) is considered to be risky from a traditional point of view, so buyers are usually advised to avoid it” Ganpat Dalvi, director of purchasing, Four Seasons Hotel, Mumbai “You have to ensure that the brands and quality of the products you select within your procurement process all deliver on your promise” Mahendra Shinde, purchase manager, Kapco Catering & Grand Cuisines “Dealing with multiple vendors creates the much needed healthy competition”
making digital payments and also check the credibility of a new vendor. We can now see 3D demonstrations of international products before making an order.” VENDOR RELATIONS One needs good insights on the process of purchasing, contracting, planning, receiving, scheduling and managing purchasing procedures. Besides all this, the managers also need to be well versed with techniques to source products, research new brand offerings and evaluate vendor performance. Shrivastava shares, “Vendor relationship plays a very important role to provide the best term and the best prices for the hotel. All hotels deal with credit terms, it mostly helps in payment terms with best quality products with the best price.
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Purchase managers' performances depends upon the vendors. That’s why supplier relationship management is the most important.” Furthermore, Thantri adds, “Supplier selection is the process by which firms identify, evaluate, and contract with suppliers. The supplier selection process deploys a significant amount of a firm’s financial resources. In return, firms expect significant benefits from contracting with suppliers offering high value. This article describes the typical steps of supplier selection processes: identifying suppliers, soliciting information from suppliers, setting contract terms, negotiating with suppliers, and evaluating suppliers. It highlights why each step is important,
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HPMF Special Focus how the steps are interrelated.” The purchase managers deal with multiple vendors on a regular basis and end up developing a healthy professional relationship which leads to mutual benefits. Shinde, opines, “More than the suppliers, the vendors become our partners. They understand what is the requirement of the industry, a particular property and modify the product accordingly. The vendors add to our knowledge of new products in the industry and also help accommodate these products in hotel operations.” In addition, Nagrale mentions, “When managers are stuck with last minute requirements. These vendor relationships help a great deal. Be it old vendors or new relationships, the managers can assist them and also grow through their feedback.” Commenting on the importance of this relationship, Deshpande shares, “As more number of suppliers enter the market, we need to be more careful with our purchase decisions. We need to support them and vice-versa in order to grow together.”
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SINGLE SOURCE PROCUREMENT VS MULTIPLE VENDORS Hospitality is a complex market with multiple vendors to choose from, so while some hotels restrict to single source procurement many opt for multiple suppliers. The factors that weigh in on the decision vary from hotel to hotel. Iyer states, “A single procurement is not a good idea. It is best to have multiple vendors in today’s time. Multiple vendors lead to better quality of goods and services due to increased competition. It leads to reduced prices and innovation to give better value to customers.” Adding his thoughts to the subject, Dalvi mentions, “To have consistent products quality and service, we mostly work with minimum two suppliers and ensure compliance to usage of all approved contract and for better negotiation.” Shrivastava on the other hand feels, “There are factors to consider like best of breed, complexity involved, cost of the single vendor, implementation challenge and the procurement effort. Once we have carefully analysed these we decide which
vendor to pick as per the requirement of the hotel.” Not forgeting the risks of single source procurement, Thantri, mentions, “Single source (or sole source) is considered to be risky from a traditional point of view, so buyers are usually advised to avoid it. According to the traditional view; quality, cost degradation and supply chain risk are the three main areas under which single source risks are classified.” “In my experience I have seen that when it comes to smaller hotels, single source procurement benefits the hotels due to less documentation but in case of big chain of hotels, multiple vendors help get the best price,” Nagrale adds. Shinde concludes, “Every vendor has a different sourcing style, knowledge and procedure. When we deal with multiple vendors, it not only creates a healthy competitive environment but helps us get the best suitable price for our hotel. So when it comes to bulk requirements multiple vendors suits best but in case of less time and small orders, single sources would be better.” ■
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Tech Talk
'SPACE TOURISTS AND NASAASTRONAUTS BOTH REQUIRE SIMILAR SERVICES' A space hotel design by Massachusetts Institute of Technology (MIT) recently won a prestigious NASA graduate design competition. Mathhew Moraguez and George C Lordos of MIT Department of Aeronautics and Astronautics and member of the Strategic Engineering Research Group explain the design concept BY SUDIPTA DEV What are the key aspects of your space hotel design that attributed in winning the prestigious competition by NASA ? We feel that one key benefit of our proposal for NASA is technology development at reduced and shared costs. The cost reduction comes from our engineering design which emphasises modularity, standardisation of interfaces and open access to companies of all sizes to provide all kinds of products and services on MARINA. The cost sharing arises because NASA can rent only a small part of the MARINA station, fly astronauts there and perform experiments to develop technology needed for the journey to Mars. The concept works well because the space tourists and NASA astronauts both require similar services while in orbit, i.e. life support, food, gym, etc. These capabilities would be improved over time and would help enable the journey to Mars. What is the commercial viability of your design, particularly with so much talk going on, and investment being made in space tourism initiatives ? MARINA’s space hotel provides the revenue needed to sustain the station and allow NASA to rent space on the commercial station for lower cost. NASA would do so at reduced cost compared to current International Space Station (ISS) operations because a commercial operator would be running the MARINA station and receive significant revenue from the
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3000+ Installations
Solution
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space hotel as a profitable commercial enterprise. MARINA would be commercially owned, self-funded and operated for-profit. The price for holidays at MARINA is a critical decision which depends on many variables and will be determined closer to the time by the operator. However, our models and simulations showed that the price could initially be approximately US$ 5m and not more than US$ 10m per person for a two week holiday, including transportation and accommodation. Our research and modeling work has shown that there can be sufficient demand around these price points. The holiday price would fall over time as the cost of access to space comes down as a result of reusable rockets and competition among commercial providers. NASA currently spends US$ 3.5 billion per year to support the ISS. Our modeling showed that MARINA would only cost NASA about US$ 360m per year in rent and other fees payable to MARINA’s commercial owner and operator, meaning that NASA could save 16 percent of its human spaceflight budget and use these savings to fund its journey to Mars. What are the most interesting features of the luxury space hotel ? The fact that all guest rooms will have identical shape, size and Earth views yet each room will be individually decorated to resemble the Captain’s Cabin from famous 18th-, 19th- and early 20th century ships of exploration of the Earth’s poles. The doors of the guest rooms open to a common space, where guests can drink, dine and mingle with NASA astronauts around a striking, Earth-facing cupola window. The whole experience will resemble that of a luxury yacht charter holiday mixed with participation in the exploration of the last frontier facing humanity.
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How is it different from a typical luxury hotel on earth in terms of comfort and facilities ? The main difference is the small size and the micro-gravity environment. The small size makes MARINA’s space hotel more comparable to the experience of staying in a luxury boutique hotel on Earth. The microgravity environment means that designers will have to come up with new, more comfortable solutions to support basic human functions such as eating, sleeping, recreation, bathing and use of WC. Other than that, the ratio of one staff to four guests will assure the delivery of high quality service, in keeping with the luxury design. By when do you foresee a luxury hotel in space actually become a reality ? How will it enhance the space tourism experience ? If a decision to go ahead were to be made today, MARINA and its space hotel could be operational by the mid 2020’s, in time to replace the ISS which is due to be retired around then. Do you believe that private companies who are investing billions in space tourism projects should also include space hotel in their offering ? Can your space hotel design be customised in the future ? As the cost of access to space continues to fall thanks to the advent of reusable rockets, the development of new humanrated spacecraft and the increasing competition among launch providers, space tourism has every chance to be about a lot more than a half-hour thrill ride to the edge of space and back. The space hotel internal design is of course fully open to customisation by the investor / developer, according to their business plan and market research. Any other interesting factor regarding space holidays ? Orbital space holidays and even holidays on the surface of the Moon will both enable and be enabled by the increased number of human flights into space. The substantial revenue from orbital and lunar space tourism will in turn accelerate technology development. ■
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Markets
FHRAI's 52nd convention to be held in Bengaluru FHW STAFF New Delhi
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he 52nd Federation of Hotel and Restaurant Association of India (FHRAI) Annual Convention will be held from September 14-16, in Bengaluru at the Shangri-La Hotel. The three-day convention is returning to the city after more than two decades. The event will feature a diversity of activities unique in showcasing the best of the region with offerings of the culture, heritage and customs of the state. The theme of this year's convention is 'Hospitality 2025 - The future is now'. In a message to the members, K Syama Raju, president, FHRAI, stated, “The organising committee, under the leadership of K Nagaraju, chairman, has been working
tirelessly over the last few months to ensure this convention will deliver what you want – the right speakers and content, by adopting the best practices from the past regional and national conventions. We are sure this will be an event that will gain accolades from all the participants including hoteliers, restaurateurs, food business entrepreneurs and exhibitors. The event will feature a diversity of activities unique in showcasing the best of the region – with offerings of the culture, heritage and customs of the state.” Speaking on the theme chosen for this year's convention, 'Hospitality 2025 – The Future is Now', he added, “The customer journey is evolving, so businesses need to alter their approach, the conversion funnel is no longer linear and the purchase journey can
begin at any point along the decision path. It’s important for us to tap into this dynamic market, target the audience journey, and personalise the content.” The business sessions will be held on September 15 and 16 and the FHRAI awards will also be conducted. The Lalit Ashok hotel and Jaya Mahal Palace Hotel will host the special dinner on the second and third days of the event. The FHRAI convention draws together a broad cross section of influencers, thought leaders, government representatives and stalwarts of the industry. The delegates from across the country get the opportunity to engage with policy makers, industry stakeholders, new entrepreneurs and global experts to discuss industry trends. ■
HPMF to celebrate its seventh anniversary during annual convention in Jodhpur SALONI BHATIA New Delhi
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odhpur will be the host city for Hospitality Purchasing Managers’ Forum (HPMF) annual convention this year. The three-day convention will witness participation from more than 250 purchase managers from India and other countries including Dubai, Qatar, Sri Lanka and Bangladesh. The convention has been planned in a manner where it will not only be an opportunity to network with other purchase executives, but also experience the grandeur of the palatial mansions of the city. The three days have been carefully planned to maintain a balance between business learning and leisure. HPMF will also be celebrating its seventh anniversary along with the convention and awards from September 14 to 16, 2017 at
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Indana Palace, Jodhpur. The unique concept of 'Seven elements of the universe' will bring the purchase managers from different organisations to one platform. The idea is to co-ordinate efforts and passion to create a better environment in hospitality procurement. Training and development needs will be identified and a three-year plan of action will be created during the convention. Speaking to Food & Hospitality World about the convention, Nitin Nagrale, founder and general secretary, HPMF, informed, “One thing to look forward is the huge networking opportunity. As we will be launching our Dubai chapter soon, we also have purchase managers from various GCC countries attending the event. These three days will enable them to meet our sponsor vendors and also experience the beautiful city of Jodhpur in a unique manner. In terms of learning, there
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are going to be discussions on organic procurement, green hotels, way forward for purchase managers, tips for being a successful buyer by prominent players of the industry.” Presentations will be done by an organic farmer, Rajasthan Tourism Department, stalwarts in HR and chairperson from an environment organisation who will add to the panelists in the procurement scenario. A few special achievers will also be honoured from India along with some unsung heroes in order to help the fraternity to get motivated and work in a better manner. A few categories are emerging procurement person of the year, male procurement person of the year, female procurement person of the year, best hospitality procurement team, best sustainable development sensitive procurement team, the Living Legend Awards, etc. ■
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More power to YCO 2018 The fourth edition of International Young Chef Olympiad (YCO) 2018 which will be held from January 28 to February 2, 2018, is expected to see participation from more than 60 countries
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olkata’s International Institute of Hotel Management (IIHM) will host the fourth edition of International Young Chef Olympiad (YCO) 2018 from January 28 to February 2, 2018. The grand opening ceremony will take place in New Delhi, and the closing ceremony will be organised at Nicco Park Complex, Kolkata. “The Young Chef Olympiad 2018 is going to be bigger and better. Over 60 countries are expected to participate in 2018 and 40 have already confirmed. Young talent from renowned hotel schools and institutes from across the world will showcase their culinary skills and compete, while some of the best chefs of the world will be judges and mentors. The YCO is already the biggest young chef competition in the world and we are extremely proud and passionate about the Olympiad and God willing it's the best and biggest thing that the world has seen,” says Dr Suborno Bose, chairman, executive committee, YCO; and chairman and group CEO, IIHM and IndiSmart Group Worldwide. The multi-city Olympiad will provide an opportunity to showcase world cuisine and at the same time will provide an opportunity to the Indian students to compete and excel. In 2018 the judges will be among the best in the world, chaired by Professor David Foskett, head, London School of Hospitality Tourism, University of West London, UK. “YCO is a fantastic event! IIHM is a world class leader in hospitality and the YCO is a remarkable achievement. The YCO is an excellent platform for young chefs from across the world to not only compete to be the best, but also network and be introduced to different cuisines, especially Indian. It will enhance culinary knowledge and will bring food to the forefront along with new and inventive culinary styles and practices. We look forward to discovering new talent and dishes that are put together by young creative culinary minds from across the country,” says Professor Foskett. A lot of support and appreciation also comes in from renowned names in the industry. Celebrity
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Dr Suborno Bose
Chef Sanjeev Kapoor, who has been the principal judge YCO shares, “It is a unique, visionary global learning for young chefs and the hospitality sector.” Chef Scott Baechler of Canada states, “I honestly think you're with the best organisation and what a fantastic opportunity for so many students. You and your team are the driving force for India in the talent that contributes to the globe.” Dr Lalit K Panwar, secretary, (Nov 2014 to Aug 2015) Ministry of Tourism, Government of India, mentions, "With the rapid expansion of tourism and hospitality industry, the requirement of skilled manpower is constantly increasing. I hope the institute will continue working with its clear vision - mission framework for providing high quality trained
manpower for meeting the needs of the hospitality sector. I convey my best wishes to the institute for organising such an international event and putting India on the culinary map of the world." Rakesh Sarna, MD & CEO, Taj Group of hotels, states, “There's no better cause than to encourage and inspire our youth to learn and excel. You have done this through pure passion and Dr Bose's vision. Congratulations to everyone in your esteemed organisation. We at Taj are delighted that we were able to lock arms with you and sow the seeds for making this an enviable global event in time. We at Taj feel that Jamshetji Tata gave us the humble right to be the custodians and advocates of the nobility of Indian hospitality, heritage and traditions. We will do all we can to make hospitality, development of our youth and securing India the respect it richly deserves a top priority. Please accept my renewed congratulations. We will continue to work with you to make this bigger, better and as I said earlier, an enviable global event.” Earlier this year, when Tham Jiajun Mathew from Sunrice Global Chef Academy, Singapore won the third edition of Young Chef Olympiad 2017, Lee Hsien Loong, prime minister of Singapore, had commented on his Facebook page, "On the culinary scene, Chef Mathew Tham, was champion of the international IIHM Young Chef Olympiad 2017 held in India.” ■
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TGB, changing the hospitality trends TGB continues to live up to its promise of giving excellent service and experience
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hat started in 1989 as a small chaat shop turned into a fullfledged catering business. In 2002, Narendra Somani ventured into hospitality business and won the 'Most Promising Small Enterprise of the Year Award in 2006.' He went on to build Ahmedabad's favourite destination for wedding, Gujarat's largest five star deluxe hotel in Surat and central India's largest and most iconic hotel in Indore. Known for his innovative business sense and thoughtful planning, Somani speaks about the strategies that have worked in his favour What were the company's objectives and how did they help you achieve consistent performance? We have kept our focus on banqueting and F&B-our core strengths. That kept the revenues flowing despite the economic slowdown. Sourcing of supplies from quality suppliers at reasonable rates and customer care management have also helped. Our human resource management is efficient, which is a big plus. What strategies were chosen for growth? To create a niche in the segment by capitalising on banqueting and F&B for vertical and horizontal growth. This led to the launch of world cuisine restaurants,
Devanand Somani, Executive DirectorBased in Surat, he looks after TGB’s interests in South Gujarat
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which can be easily divided into smaller ones. On a particularly busy day when there are more than 10,000 guests at our hotel, you will still see the operations very smoothly managed, because everything from separate entries to banquets, separate elevators and parking spaces have been designed keeping in mind heavy people traffic.
banquet halls, cafe and bakeries and convention centres. To build a customer base with high disposable income is a strategy that has worked for us. This has, in turn, led to brand building. We have remained focus on our core competencies rather than experimenting.
TGB Cafe 'n Bakery has been growing in Ahmedabad, Surat and is now entering Rajkot. What opportunities do you see there? It is a promising segment. My son, Manish has brought a new perspective with his skills at data analytics, cost management and launching of new products. We have now increased our strength to 42 outlets with 29 in Ahmedabad, 13 in Surat and will soon launch in other cities. Our promise of 'noeggs' is very important part of our offering and our customers love our products because of this.
Indore and Surat hotels can handle 10,000 guests at a time. Must be a huge operation? This is been our focus from day one. The hotels have been designed to factor in small things like a longer pathway where baraatis have space to celebrate, grand banquets
Who do you draw your inspiration from? I believe in self-motivation. Our customers, my family members, our shareholders and team members have been instrumental in goading me to accept new challenges and keep broadening the company's horizon.
Hemant Somani, Executive Director With his zeal, enthusiasm and attention to details, he oversees operations at TGB Ahmedabad, Surat and Indore hotels
Manish Somani has recently joined the business after completing his graduation in marketing from the US. He is currently heading TGB Cafe n Bakery
Narendra Somani, CMD : Known as trendsetter in the hospitality sector. From just one chaat outlet in the 1989, today he has build a brand and an empire to reckon with
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'We are working on exclusive HORECA packs targeting the hotel segment in the near future' Viren Desai, AVP, brand head, On1y, speaks to Steena Joy about the brand's sustainable farming practices and its future footprint How did the On1y brand come about? On1y is a young gourmet seasonings brand that was launched in 2013. But it traces its lineage to its 77 year-old parent Jayanti - one of the largest players of herbs and value-added spices globally. Capturing the essence of herbs and spices in grinder bottles and sprinkler tins, On1y is an honest attempt to bring the luxury of fresh ground spices to every household. Brand On1y has been specially developed keeping in mind the Indian food culture. Where do you source the raw materials from? Do you use contract farming? If yes, how do you maintain quality standards? On1y seasoning blends have 8 -10 ingredients, wherein each ingredient is carefully sourced from the best origins across the globe. Our oregano comes from Turkey, basil from Egypt, rosemary from Morocco, black pepper from the Malabar region in Kerala and even the pink salt from the salt mines close to the Himalayas. Some sensitive herbs and spices are sourced from our backward integrated farms. Processing is done in BRC A-Grade certified facilities
2,500 farmers are associated with us globally under our backward integration programme in farming. Farmers Guide is made available to those associated with us which has every detail of crop cycle management in English and local languages. Sustainable farming parameters are pre-defined for farm selection and are directed towards realising its three pillars – Sustainable Yield, Sustainable Quality and Sustainable Income at the farm-level.
Viren Desai
which is the highest food-safety certification for any food company. These products are then packaged in innovative containers with grinder and sprinkler head caps for preserving farm-to-fork freshness. What sustainable farming practices do you follow? Our in-house team of agronomists are working closely with farmers to implement Jayanti Sustainable Standards for ensuring continuity of future supplies. More than
What markets are you looking at in India and overseas? The brand has a good presence in all major metros besides being available in over 50 Indian cities. On1y is also available in all premium stores. Our strongest markets are Bengaluru, Delhi, Mumbai, Hyderabad and Chennai. We will also be entering foreign markets but these plans are still under wraps. What are the future products you are looking to explore? We are working on exclusive HORECA packs targeting the hotel segment in the near future. ■
Hyatt Regency Delhi awarded LEED Platinum SALONI BHATIA New Delhi
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yatt Regency in New Delhi has become the first Hyatt property among over 700 properties across the world to get a LEED platinum status. As a LEED Platinum five star hotel, Hyatt Regency Delhi is now recognised on the basis of excellence in sustainable design, water efficiency, energy and atmosphere,
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material and resources, indoor environmental quality, and innovation in operations. It has also become one of the few hotels in New Delhi to have this certification. LEED (Leadership in Energy and Environmental Design) certified buildings are built to be resource efficient. They not only use less water and enerygy, but reduce the greenhouse gas emissions which also results in saving the entire operational cost of a hotel.
The internationally-recognised LEED plaque and certificate were presented to Shiv Jatia, chairman and managing director of Asian Hotels (North) by Gopalakrishnan P, managing director, Asia Pacific and Middle East, GBCI. Speaking on the occasion, Aseem Kapoor, general manager, Hyatt Regency Delhi said, “It is of course a proud moment for all of us, especially as we are the first hotel to receive this certification within the Hyatt family. ” ■
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Darjeeling unrest to affect the market value of Indian tea: Sarangi SALONI BHATIA New Delhi
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uring the launch of a new tea lounge in New Delhi, Santosh Sarangi, deputy chairman, Tea Board of India, informed that the unrest in Darjeeling will affect the overall brand value of Indian tea than affecting the export numbers. Speaking to Food & Hospitality World, he stated, “Darjeeling in terms of volume is not a large contributor to the overall tea production but in terms of reputation, branding and market value, it leaves a huge impact on the India tea market. So it has surely affected the market in some way or another, but the tea produce in other parts like Assam, Himachal, Silliguri among others has been fairly good. So we expect the tea exports to continue at the same level as last year.” However, a recent report issued by ICRA stated that tea exports from Darjeeling in West Bengal will be impacted by INR 100-150 crore, which is likely to be significantly higher if the political unrest continues for a longer period. India being the second largest producer of tea after China is known for its Assam and Darjeeling tea, but the production is exceeding the domestic demand. India needs a strategic marketing approach to increase its domestic consumption. He mentioned, “Increasing the domestic consumption and higher level of export is a challenge for us. Therefore recently we had taken a tea delegation to Chile, which is a big tea importing nation and we are planning to have a similar delegation to other countries that import high quantities of tea including Kazakhstan, Egypt among others. Once there are better promotions on the international front, our numbers shall see improvement.” “Currently major tea importers from India are Russia, USA and Iran. We feel
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Santosh Sarangi
India being the second largest producer of tea after China, is known for its Assam and Darjeeling tea, but the production is exceeding the domestic demand
that in future tea exports can be increased to countries like Kazakhstan, Iran, Ukraine, Egypt and also Iraq and Syria once they stabilise. These countries hold immense growth potential in the future,” Sarangi added. He highly appreciated companies like Chaayos, Chai Point and Wagh Bakri which are opening their lounges and introducing a new tea culture in the country. When asked about what provisions does the Tea
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Board of India provide to these entrepreneurs, he informed, “Tea Board of India has a scheme where assistance upto 35 lakhs can be given for setting up tea lounges. So there is an upper limit to the subsidy which could be in form of percentage or 35 lakhs as preferred by the company. We have given a proposal to the ministry to encourage setting up of these kind of lounges in oversees market. In case the proposal is approved, we shall be able to provide upto one crore incentive for our entrepreneurs to enter the international market.” A recent claim suggested that 18 per cent of tea gardens in India are sick and not giving the required quality produce. Clarifying the fact, Sarangi, commented, “The sick gardens don't necessarily mean that the quality of the gardens is bad, but some of the gardens are struggling to meet the statutory requirements of paying their dues, gratuities because their financial bottom line is not very good. That is an area where some of the tea states are trying to improve their productivity so they can able to generate more revenue and meet these obligations.” The tea board plans to sell 100 per cent of India's produce through auction. He said, “We have floated a concept paper on selling 100 per cent of India's tea produce through auction. It has received mixed reviews from the tea producers We have received feedback from different stakeholders which shall be examined before making the final decision.” When asked what is the board doing to market tea in the India market, he informed, “Currently we are undertaking a domestic consumption study to anlayse the pattern of consumption across regions. This shall give us an insight as to what kind of generic promotional campaign will lead to higher consumption. We expect this study to be available in the next three months so we can plan further.” ■
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Gurugram gets the first taps on table microbrewery SALONI BHATIA New Delhi
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he microbrewery concept is seen evolving with the opening of first-of-its-kind taps on table microbrewery in Gurugram. Brewbuddy, based out of Sector 29 in Gurugram, has introduced the self pour beer concept in India. The taps on table service is situated on the lowest level of the pub where the guests can simply use a pre-loaded card and touch on the sensors. Guests can then select their own choice of beer and directly pour it into the glass at the table. This feature which has not been seen before in the India market has become the USP of the place. The 150 cover brewpub shall serve 12 beers annually with four available throughout the year and other specials being brewed depending on the season and event. The four regular variants to be served are Hefeweizen - Translated “Hefe with yeast”; Amber Ale, Dark Abbey Ale and Special Ale .The beers are brewed live under the guidance of India’s premium master brewer Ishan Grover. Speaking to Food & Hospitality World, Ashish Gupta, one of the partners of this new venture, shared the challenges behind bringing a new concept in the India market. Gupta informed, “Since it was a new concept there was no case study available for us to look into. All the information we gathered was out of internet and that too off some
selected outlets. It was a new thing for the technicians to learn and execute.” Commenting on the competition in the market, he said, “In a market like Gurugram, where we experience cut throat competition, 'create and innovate' is the only policy to survive. We have to keep providing our patrons something new and different all the time. So far the response has been good as people are happy to pour their own beer.” ■
Solwearth Ecotech for a greener future FHW STAFF Mumbai
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olwearth Ecotech is socially committed group with a vision of a waste-free environment that has invented a waste converter machine – SE Food Waste Converter. The company has manufacturing facilities at Bengaluru and Kochi, and caters to a wide segment of customers in South India. “Empanelled with the Government of India under Swacch Bharat Mission, it is the only technology available in India which works fully on mechanical process,” said Aravind PS, founder & CEO, Solwearth Ecotech. The machine can be deployed at hotels, resorts, municipalities, hospitals, fruit and vegetable
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processing companies, flight catering companies and apartments, etc. SE Food Waste Converter has proven to be a unique solution, not just as a healthy alternative to dispose food waste, but also a beneficial choice which gives back soil supplement and water. It is equipped to meet the demands of various kinds of volume requirements. “Apart from the fact that hotels can get rid of their waste every day, the benefits include the fact that there is no need of any additives, chemicals or bacteria required for processing the waste. Just put the waste and start the machine. The process completes in 12 to 15 hours converting the food waste to dry soil supplement with a size reduction of 90 per cent,” said Aravind. The cost of the machine starts from `4 lakh for a 50 kg
capacity model. Models are in the capacities from 50 kg to 1000 kg. Higher capacities can be manufactured if there is a requirement for the same. “It depends on the waste generated. Large hotels may need 500 kg to 1000 kg capacity machine. Boutique properties and restaurants may go for 100 kg to 250 kg models,” he stated. Solwearth has the expertise, proven equipment and range of sustainable solutions to help any foodservice operation cut their waste volume, conserve energy, reduce labour and improve sanitation. “The machines does not emit smoke or vapour during the process, thus no pollution caused. It is a fully enclosed process and there will not be any contamination or hygiene issues by using this product,” he informed. ■
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AV & T Solutions
T&S Brass
AV & T Solutions' Bittel Media-Jack is a unique solution for offering hotel room connectivity, combining style with the latest technology. Bittel’s Media-Jack allows hotel guests to fill a room with their own music, videos, pictures, games and more. Hotels worldwide are installing the Media-Jack, making it possible for their guests to seamlessly connect their personal media devices to their hotel room television. The focus is on simplicity, providing guests with the most important, and universally accepted mobile connections to charge and play (USB, Bluetooth and HDMI). MediaHub Mini offers USB fast-charging for any phone or tablet, Bluetooth and HDMI. ■
Victoria + Albert Victoria + Albert Baths has introduced new unlacquered brass finishes. Brass fixtures have made a resurgence in popularity following its peak in the 90s. In response to customer demand, Victoria + Albert has made brass finish available for all Florin and Staffordshire faucets. Unlacquered brass ages naturally, developing a unique patina over the lifespan of the fixture gradually darken to
reveal subtle undertones of colour and texture. However, the finish can be maintained in a polished state with the regular use of a metal cleaner. ■
Elanpro Elanpro has included Flexi Drawer to its product portfolio. A professional range of integrated refrigeration drawers with variable temperature option, it is a fridge and freezer model that fits underneath counter top in place of cabinet. Flexi Drawers preserve the cold air providing unrivalled temperature control for the food items. With no visible grilles or hinges, the product seamlessly merges with the décor and provides convenient storage solutions. They can be used in restaurants, hotels, ice cream parlours, stand-alone units and food vans. A suitable product for refurbishment, these drawers do not allow condensation or dehydration of food products. ■
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Hands-free sensor faucets improve efficiency and hygiene in a variety of environments, and T&S Brass has a full line of products to meet every application need. T&S’ ChekPoint sensor faucets are available with either above or below-deck electronics and come with an assortment of standard features to ensure smooth operation. Some of its features are vandal-resistant outlets, adjustable water shut-off delay and automatic time-out, indicator lights for low battery and troubleshooting and waterresistant control module to protect electronics. Multiple power options, including an optional hydrogenerator that uses hydroelectric power and eliminates the need for batteries or transformers. Nozzles, outlet devices and thermostatic mixing valves meet facility needs. ■
Lucaris Lucaris, the Crystal of Modern Asia, is celebrating the new Asian dining and wining lifestyle. The first time in Asia that crystal stemware is produced to deliver international quality. New lead-free and barium-free crystal glass composition, with physical aesthetics comparable to conventional lead crystal, result in clarity and brilliance, with extra strength and durability. Lucaris crystal glass has attained a world-class status, especially in its lead-free quality. For 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. ■
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'Skillet aims to provide key actionable insights to restaurants' Zomato Skillet, an education forum for restaurateurs, was recently launched with a workshop in New Delhi, that saw participation from 52 restauranteurs. Pankaj Chaddah, co-founder, Zomato, highlights how this initiative will contribute to the growth of the F&B sector BY SUDIPTA DEV What is the objective of launching Zomato Skillet ? The primary objective of launching Skillet is to contribute to the long-term success and sustainable growth of restaurants. Over the last decade, we have focused heavily on understanding the rapidly evolving consumer needs and trends, across various geographies. These insights have not only helped us in creating better dining experiences for our users, but have also allowed us to help the restaurant community adapt to the changing consumer needs and grow their businesses in meaningful ways. We are now taking this endeavour a step further by launching Zomato Skillet – an educational forum for restaurateurs and F&B managers, to contribute exponentially to the growth of the F&B eco-system. What is the common skills gap among restaurant owners and F&B heads that you are looking at addressing ? As glamorous as the F&B industry is perceived to be, at the ground level, it is a daily fight to survive and thrive. With more and more restaurants mushrooming in every alley, and new government regulations coming in every few months, restaurants are grappling with numerous challenges on a day-to-day basis. Moreover, the restaurant community is highly diverse, each restaurant’s challenges at any given point of time will differ. Through Skillet, we are looking at designing a range of workshops to address many business and operational challenges across the board such as
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expansion and scaling up, creating a profitable menu, retention of staff, brand sustenance and financing among others. How will it help their business grow ? And the industry in the long term ? Skillet, by design is an industry-focused, highly interactive forum. These educational workshops will help restaurateurs identify market opportunities, discuss challenges with peers, learn from experiences of master chefs, and address pain points in the business. They are aimed to provide key actionable insights to restaurant owners and managers, on various aspects of conducting their businesses better. Empowered with insights and learnings, restaurants will be able to focus relentlessly on creating the right product offerings for the right consumer segments, as well as work on improving the quality of food and service. Are you only focusing on a particular category of standalone restaurants and outlets? Is it only for those on Zomato platform ? Given the vast diversity of the F&B landscape, we will carefully curate each workshop’s theme to suit various different segments – for instance, one of our upcoming Skillet volumes will focus on ‘logistics and delivery optimisation’, which is more suited for the rapidly growing delivery kitchen segment. The last Skillet that we conducted with Priyank Sukhija, one of India’s most prolific restaurateurs, focused on ‘expansion and scaling up’ and gathered an audience
Pankaj Chaddah
from many successful dine-in and nightlife stand-alones, who are now looking at branching out. A topic like ‘financing’ would be relevant across various restaurant segments. What will be the content of these workshops ? Who will be conducting these ? Which cities ? Industry experts, hospitality consultants and successful restaurateurs will conduct the workshops. The content will revolve around the speakers sharing industry trends, insights on implementing best practices, strategies to address various operational challenges as well as their stories of successes (and failures). An interactive Q&A and informal knowledge sharing amongst fellow attendees are also an integral part of the program. We have started out by hosting Skillet across key cities in India (Delhi, Mumbai, Bengaluru, Pune, Hyderabad among others), and will eventually take this initiative to our other countries of our presence. Are you engaging with restaurant associations for this or is it Zomato's independent project? At the moment, this is our independent initiative. ■
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Courtyard byMarriott Mumbai International Airport
Babita Kanwar has been recently appointed as the general manager for Courtyard by Marriott Mumbai International Airport. Kanwar brings with her 22 years of experience in hotel sales and operations and has been with the Marriott family for over 15 years. Her tenure with Marriott began with the opening of JW Marriott Juhu, Mumbai where she worked in food and beverage extensively across banquets, restaurants and event management operations before transitioning on to sales and marketing. ■
Courtyard byMarriott Pune Hinjewadi Praveen Sharma has been appointed as the director of sales and marketing at the property. In his new role, Sharma will be responsible for driving all the sales and marketing efforts for the hotel. With an illustrious career in the hospitality industry, he brings over 17 years of varied experience working in the travel and hospitality sector with different brands across the Marriott portfolio. Some of the other appointments include Sanyukta Gholap as human resource manager, Prasad Acharya as a sales executive, Namrata Pawar as assistant manager sales and Khurram Zaid as the food and beverage manager. ■
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JWMarriott Mumbai Sahar JW Marriott Mumbai Sahar has announced the promotion of Nikita Gonsalves as the director of sales and marketing. Prior to this elevation, Gonsalves was the director of sales with the hotel. She has worked with brands such as Marriott International Inc, Taj Hotels Resorts Palaces Safaris and Hilton Hotels & Resorts. With over 10 years of experience in the hospitality industry, she brings on board expertise in developing strategies for driving revenue through weddings and catering, MICE, groups and transient business segments. Santosh Rawat, formerly the executive pastry chef at the luxury business hotel has been elevated to the position of multiproperty executive pastry chef, JW Marriott Mumbai Sahar and JW Marriott Mumbai Juhu. Chef Rawat brings with him an experience of 16 years with leading luxury and business hotels in India and across various cities internationally. As the multiproperty executive pastry chef, he will oversee the patisserie operations at both the five star hotel properties. ■
Ginger Hotels Manish Singh has been appointed as the corporate director – travel trade, Ginger Hotels. Prior to his new role, he was the sales head for The Ultimate Travelling Camp. He has also worked with Citrus Hotels where he was responsible for growing the timeshare business. With an experience of over 25 years in the hotel industry, he has successfully seeded and nurtured the travel trade portfolio for Fortune Hotels, Lemon Tree Hotels and worked in various capacities for Hyatt Regency, New Delhi; Choice Hotels; Bristol Hotel, Gurgaon and Devi Garh Resort, Udaipur. ■
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HolidayInn Mumbai International Airport
Holiday Inn Mumbai International Airport has announced the appointment of Amit Raman as the food and beverage manager. Raman has over 17 years of experience in the hospitality industry. A strategic planner with experience in leading the food and beverage operations, he is resourceful at developing procedures, service standards and operational policies with proven ability to reduce revenue costs by planning and implementing effective control measures.
Ganeshram Iyer has also joined as the rooms division manager. With over 14 years of experience in the hospitality industry, Iyer has gained mastery over several aspects of the hospitality industry, ranging from rooms to front office, revenue projections to guest relations. ■
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ParkRegis,Goa Park Regis Goa announced the appointment of Vishal Khosla as the general manager. He will be responsible for the overall operations of the hotel in par with international standards, whilst meeting employees, guests and owner’s expectation. He will be actively involved in short and long-term planning and preparation of the marketing strategies, hotel policies, procedures, relevant legislations and the annual budget. Khosla brings with him an experience of over 18 years in the hospitality industry. In India, he has been a part of senior management at The Club Mahindra Resort, Varca Beach, Goa; The Lalit Golf & Spa Resort, Goa, and The Kenilworth Resort & Spa, Goa. ■
Sarovar Hotels
Sarovar Hotels announced the appointment of Nihar Mehta as corporate human resource manager. Based out of Sarovar’s corporate office in Gurugram, Mehta will be looking after human resources and manage employee development policies and systems. Prior to joining Sarovar Hotels, Mehta had worked in Ravi Jaipuria Corporation as manager – HR and has led the human resources department for the retail division for J Mart brand of Ravi Jaipuria Corporation. He had also worked in the human resource department of Varun Beverages. Mehta had earlier worked at ITC Fortune Corporate headquarters for more than three years. ■
InterContinental Hotels Group
InterContinental Hotels Group (IHG), has announced the appointment of Marvin Alballi as its new director of restaurants and bars, India, Middle East, Africa (IMEA). In his remit, Alballi will be focused on driving commercial operations across IHG’s restaurants and bars (R&B) offering in IMEA, generating greater revenue and profitability for the company’s hotels. He will also be responsible for operational excellence and guest experiences across the region. He has led multiple regional franchises, including Chili’s, Caribou Coffee, Fuddrucker’s and Applebee’s. ■
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JTC
STEC HOTELWARES
Regd. Office : # 1, Hakoba Compound, Bombay Cotton Mills Estate, 77, Dattaram Lad Marg, Kala Chowki Road, MUMBAI - 400 033, India. Phone : 022 - 4002 5511 / 22 / 33 / 2370 9141 / 42 • Telefax : 022 - 2377 1135 Delhi Office : 4601, Deputy Ganj, Sadar Bazar, DELHI - 110 006, India. Phone : 011 - 3293 6432 / 2363 1069 / 93122 16432 • Telefax : 011 - 2363 1069 E-mail : sales@stecindia.co.in
www.facebook.com/stechotelware
Web : www.stecindia.co.in
DEALERS ENQUIRY SOLICITED
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www.moohandas.com
MOOHANDAS SONS Serving the Hospitality Industry since
O U R
P R O D U C T
1949
R A N G E
BED LINEN: BEDSHEETS, PILLOW CASES, DUVETS, DUVET COVERS, MATTRESS PROTECTORS, BLANKETS, BED RUNNERS, MICROFIBRE/POLYFIL PILLOWS, CUSHIONS BATH LINEN: BATH, HAND, FACE TOWELS IN WITH/WITHOUT CREST WOVEN LOGO [AUTOLOOM, POWERLOOM], BATHMATS, BATHROBES, SLIPPERS, SHOWER CURTAINS. F&B LINEN: BANQUET FRILLS, CHAIR COVERS, DAMASK T.CLOTHS, JACQUARD NAPKINS, TABLE MATS, MOULTONS For further details, contact at
Moohandas Sons
Shop No. 4, Daulat Mansion, Behind Metro Cinema, Barrack Road, Mumbai – 400 020 Tel: (0ff) 2206 6161, 2201 5330, Mobile : 9820197050 E-mail : bobbybijlani29@gmail.com Website : www.moohandas.com
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Electric Teppanyaki with pan slide Rice Boiler Pedal Sink Refrigerated Counter
Tilting Kettle
Galley Kitchen
SS. Waste Bin 100 ltrs - Closed
Kitchen, Bakery, Service, Refrigeration, Scullery Equipment, Trolleys, Storage and Imported Equipment. Exhaust System. Kitchen Layout Designing. Designers, Manufacturers, Suppliers and Service Engineers for Hotels, Restaurants, Cafeterias .....
Ambica Sales & Services A3, S.J. D’souza Compound, Next to Kamani Oil Mills, Chandivali Road, Mumbai 400 072 Tel: +91-22-28471990 / 64516990, Mobile:+91-9821155829 E-mail: ambicatarunvg@yahoo.co.in, www.ambicasales.com
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MADE IN ITALY Restaurant
Pasta Presto
Cookies
DECORI
GUARNIZIONI
MERINGHE
PASTE DI MELIGA
The New India Electric and Trading Co., (Est 1946), Hamam House, 38, Ambalal Doshi Marg, Fort, Mumbai – 23, Tel : 022- 22651177/22651597 Cell : 9833411770 www.nietco@hotmail.com, www.pastamachine.in
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, +91-11-4909 1213.email:maxellplastindiadel@hotmail.com
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To Advertise in
Business Avenues Please Contact: ■
Mumbai: Rajan Nair - 09821076065 Dattaram - 09821580849 ■
■
Chennai & Hyderabad : Shukla : 09849297724 ■
Bangalore: Sreejit : 08867574257 ■
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Delhi: Prateek - 09899003030
Kolkata: Ajanta - 09831182580
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Fast Delivery
100% 30 Day of Cash on Delivery Easy Returns Safe Delivery
K-62,BASEMENT, CENTRAL MARKET, LAJPAT NAGAR II, NEW DELHI - 110 024 PH : 91-11-45550777 FAX 91-11-45550755, Emial : delhi@lordindia.com vijaylaxmi@lordsindia.com, Website : www.lordsindia.com, www.lordswear.com
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Scene and Heard
With Marcellus Baptista
High fashion Always a fashionable place is Asilo high up St Regis Mumbai. And so it was once again as fine wine and tasty hors d’oeuvres were in full flow as Dhruv Gurwara, COO of Bridal Asia celebrated the return of Asia’s biggest and most premium wedding exhibition at NSCI Dome. A special preview featured famed fashion designer duo Falguni and Shane Peacock and Rawat Jewels. Muses Kanika Kapoor, Waluscha De Sousa, Evelyn Sharma, Krishika Lulla, Shibani Dandekar and Anchal Kumar were all dressed up in beautiful bridal finery. Also making her presence felt was Bridal Asia founder Divya Gurwara in a spectacular Falguni & Shane Peacock ensemble. The chic collection included voluminous lehengas, floorscraping gowns, formal dresses, bridal saris and skirts with crop tops. The diaphanous
Karyna Bajaj and Kresha Bajaj at the dim sum party at Yauatcha Divya Gurwara, Shibani Dandekar, Waluscha De Sousa, Falguni Peacock, Krishika Lulla, Anchal Kumar and Shimita Singha at the Bridal Asia preview at Asilo
gowns with high-low hemlines and high slits stood out with their delicate embroidery in varying degrees and flattering forms with intricate appliqué work. ■
All play
Dim sum delight Delightful dim sums did the rounds as Yauatcha, the Chinese dim sum teahouse from London, launched an exclusive The Art of Dim Sum menu hosted by Karyna Bajaj, executive director, KA Hospitality, at Yauatcha in BKC. You heard that folding dim sum is an art pioneered by Yauatcha in India and, naturally, they were all agog to unveil a new range of delicious dim sums, showcasing the flavours, delicate artistry and culinary mastery of the restaurant’s signature offering, taking your dining experience to a whole new level. The limited-edition dim sum menu was created by chef Wang Yixuan. ■
Himanshi Chaudhary at the launch of XXO at St Regis Mumbai Ashvin Gidwani and Biswajit Chakraborty at the 'Scent of a Man' play at Sofitel
It was an affair to remember as Sofitel Mumbai BKC in association with AGP World hosted the staging of the play ‘The Scent of a Man.’ Dewar’s White Label among other spirits did the rounds before guests could settle down at the Grand Salon for the riotous and uproarious adult comedy. Guests learnt that this directorial debut of Ashvin Gidwani was all about modern couples and their attitude towards relationships. It revolved around two
married couples – Nikhil (Ashwin Mushran), a successful advertising executive and his intelligent but slightly neurotic wife Mallika (Suchitra Pillai) and Tupperware lady Ananya (Bhavna Pani) and her teacher husband Partho (Deven Khote). Biswajit Chakraborty, GM, Sofitel Mumbai BKC, was there with his hotel team to say hello to the many guests who were there to enjoy an evening of culture, entertainment and gastronomic delight. ■
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On higher ground The cheer was on as St Regis Mumbai launched XXO, a revolutionised, ultra glamorous nightlife destination on level 37. This is set to take the nightlife experience to another level with opulent chandelier lighting and stylish decor offering a synthesis of elements like bespoke services, cutting-edge music and a super-luxury ambience, integrating the vibrancy of a club with the space and grandeur of VIP lounges. ■
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JOINING FORCES Alibaba Group Holding and Marriott International have announced the establishment of a joint venture to redefine the travel experience for Chinese travellers
IMPROVED PERFORMANCE L-R: S S Mukherji, executive vice chairman, EIH; P R S Oberoi, executive chairman, EIH and Vikram Oberoi, managing director and CEO, EIH addressing the 67th EIH AGM in Kolkata
INDEPENDENCE DAY Meluha, The Fern, Powai, celebrated the Independence Day by organising a musical journey tracing the history of India
HOSPITALITY EXCELLENCE Emirates One&Only Wolgan Valley has been named 'Regional Deluxe Hotel of the Year' and 'Health Club and Spa Facility of the Year' at the 2017 Tourism Accommodation Australia (NSW) Awards for Excellence
SWEET NOTE SOL trips, a boutique travel company and Le Cordon Bleu Paris, renowned culinary and hospitality institute, in collaboration with Atout France – France Tourism Development Agency, recently hosted a high-tea in Mumbai to acquaint attendees with the Patisserie Workshop at Le Cordon Bleu (LCB) in Paris
SHAADI BY MARRIOTT Marriott International recently presented its collaboration with designer duo Abu Jani and Sandeep Khosla for 'Shaadi by Marriott'
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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.