OCTOBER 2018 Vol: 1 Issue 06 Pages 32 `20 Estd : 1951

HRAOfficial Publication of & restAurant associatiTodayon (Western India) For Private Circulation Only

How sustainability rules food and hospitality

PUBLISHER Devika Jeet - [email protected] Managing editor October 2018 Peden Doma Bhutia - [email protected]

Assistant Editors Hazel Jain - [email protected] Tripti Mehta - [email protected] Jessy Iype - [email protected] CONTENTS

Design Sudhir Mudgal

Marketing & Sales - Delhi

Priti Khanna - [email protected] Director (+919650399905)

Mayank Jain - [email protected] Sr. Manager Advertising (+919650399928)

Gaganpreet Kaur - [email protected] Marketing Manager (+919650399934) 20

Marketing & Sales - Harshal Ashar - [email protected] General Manager (+919619499167) Priyanshu Wankhade - [email protected] Manager Advertising (+919619499170) Production Manager Anil Kharbanda Advertisement Designers Vikas Mandotia Nitin Kumar 22 HRA Today 4, Candy House, Mandlik Road, Colaba, Mumbai 400 001 Tel: 91-22-22024076, 22831627, 22819773 Email: [email protected] 13 Ideas for sustainability HRA Today is printed, published and edited by Glimpses from round table meet with HRAWI, where Kathleen Devika Jeet on behalf of Hotel and Restaurant Association (Western India) and printed at Modest Print Pack Pvt. Ltd., C-52, DDA Pessolano, Director of Strategic Partnerships for GSTC, speaks Sheds, Okhla Industrial Area, Phase - I, - 110020 and about sustainability published at 72, Todarmal Road, New Delhi - 110 001, Editor: Devika Jeet

Email: [email protected] Tel : +91 9818767141 One step at a time 18 Raj Shetty, General Manager, The Fern Residency, Mumbai, This issue of hra Today contains 28+4 pages cover speaks about the hotel’s focus on reducing its carbon footprint All information in the HRA Today is derived from sources, which and turning these initiatives into operations we consider reliable and a sincere effort is made to report accurate information. It is passed on to our readers without any responsibility on our part. The publisher regrets that he cannot accept liability for errors and omissions contained in this publication, however caused. Similarly, opinions/views expressed by third parties in abstract and/ Experiential hospitality or in interviews are not necessarily shared by HRA Today or DDP. 20 Surender Mohan, Executive Chef, The Leela Mumbai, provides However, we wish to advice our readers that one or more recognised authorities may hold different views than those reported. Material used his view on making dining a more holistic experience, in this publication is intended for information purpose only. Readers are advised to seek specific advice before acting on information and why just good food won’t suffice contained in this publication which is provided for general use, and may not be appropriate for the readers’ particular circumstances. Contents of this publication are copyright. No part of HRA Today or any part of the contents thereof may be Louvre launches Kyriad brand in India reproduced, stored in retrieval system or transmitted in any form 22 without the permission of the publication in writing. The same rule With the launch of its Kyriad brand in India, applies when there is a copyright or the article is taken from another publication. An exemption is hereby granted for the extracts used for Louvre Hotels Group is on track for its ambitious the purpose of fair review, provided two copies of the same publication plans across the subcontinent are sent to us for our records. Publications reproducing material either in part or in whole, without permission could face legal action. The publisher assumes no responsibility for returning any material solicited or unsolicited nor is he responsible for material lost or damaged. Stepping onto pilgrim routes This publication is not meant to be an endorsement of any specific 24 product or services offered. A look at Daiwik Hotels, a chain that currently operates The publisher reserves the right to refuse, withdraw, amend or otherwise deal with all advertisements without explanation. All properties in Rameswaram and Shirdi, and the new pilgrim advertisements must comply with the Indian and International Advertisements Code. The publisher will not be liable for any hubs the group is going to expand to damage or loss caused by delayed publication, error or failure of an advertisement to appear.

HRA Today I October 2018 3 President's Note

My Dear Fellow Members,

As the second month of my term progresses, there is a created via earnings from conventions is largely used lot happening in your region. The dynamic chairpersons for funding R&D exercises. R&D being the need of the of the various state and city chapters are already co- hour, we involve ourselves actively in creating White ordinating and working in their specific areas. As you Papers on subjects pertinent to the industry. The technical read this, four more FSSAI seminars are being held in content presented by professionals in such White Papers Mumbai in the centre and suburbs like Powai, Vashi, Navi go a long way in putting forward our stand to the Mumbai. We have planned more such training seminars government. I invite members to participate and forward for supervisors as well as general staff and will continue their suggestions regarding topics they would want to do so till every state in our region is fully covered, White Papers to be generated on. aware and trained in the nuances of the act. Since the past decade, there has been constant liaising You will be glad to know that on behalf of FHRAI, with the various departments at Mantralaya to get we have received the ‘Most Tech Advanced Association’ innumerable issues resolved. As a result, the required award presented by ASSOCON at their 2018 awards licence list has been reduced to single digits. There is function held in Mumbai. We are particularly proud of now a single premise licence for hotels for all their this because the tech movement was initiated by outlets, and hotels above three-stars are allowed to serve HRAWI and adopted by FHRAI. liquor on their terraces. Certain clarifications are needed; we are hopeful of ironing them out soon. In September, we hosted a well-attended round-table meeting at the association office on ‘Sustainable The HRA App is up and running. I would encourage Tourism’ with Kathleen Pessolano, Director of everyone to download the free App and make the most Strategic Partnerships for the Global Sustainable Tourism of it. Any suggestions regarding this are welcome. Council (GSTC), as the guest speaker. Initiated by the US Consulate, Pessolano spoke about the need for With the expeditious involvement of our Executive sustainable tourism and how GSTC can help the industry. Committee and enthused participation of our She also interacted with the team and some members members, I envision our association growing stronger who attended the session. Every member looks forward to by the numbers. Here, I would be looking forward to attending our national and regional conventions. This year, your plenary support. I wish you all the best for the the FHRAI convention, held in from September forthcoming festive season. 20-22, was a spectacular success. Our conventions are platforms for members to meet and interact with each other, exchange views and learn from professionals and industry Warm Personal Regards, doyens, through interesting and topical business sessions. Gurbaxish Singh Kohli There is also anxious government participation to President, HRAWI interact with and hear the industry first hand. The corpus ([email protected])

4 HRA Today I October 2018

Dear President, I acknowledge with thanks the receipt of your email regarding the immersion ceremony of Lord Ganesha in Mumbai on September 23, 2018. I am very glad to acknowledge that with the support from HRAWI, the initiative of the Department of Tourism, Government of Maharashtra was a great success and the response received from the foreign guests was overwhelming. This is the beginning of the journey of active collaboration lETTERS between Department of Tourism, Government of Maharashtra and HRAWI. We need to work out a joint strategy for undertaking various experiential tourism initiatives hereafter. tO With regards,

Vijay Kumar Gautam HRAWI Principal Secretary – Tourism, Government of Maharashtra

Dear President, We hoteliers of Daman also reciprocate our gratitude to your full team who organised such a knowledgeable programme. This was the first experience for many hoteliers and has created a hunger for such training. We look forward to have more trainings and seminars in Daman. Thank you,

Haresh Tangal City Coordinator of Union Territories, Diu Matters Liaison Committee CEO, Hotel Gurukripa, Diu

HRA Today I October 2018 Please share your feedback, comments and suggestions with us at [email protected] News

New members on the block for HRAWI

Continuing with a focus on expanding its membership base, HRAWI has successfully connected with more hotels, restaurants and associates across West Indian states, adding more members in the month of September 2018 from Maharashtra, Madhya Pradesh, Gujarat, and Goa.

HOTELS Jughead's, The Restaurant Mumbai, Maharashtra Joia Do Mar Resort Calangute, Goa Twenty Nine Mumbai, Maharashtra Nand Hospitality Vadodara, Gujarat Peninsula Redpine Mumbai, Maharashtra ASSOCIATES Radisson Hotel Mumbai, Maharashtra Bhujbal Occupational Pune, Maharashtra Vihang Inn Mumbai, Maharashtra Health Care Shehnai Garden Seoni, Madhya Pradesh BEC Foods, Unit of Bhilai Mumbai, Maharashtra Vannraj Resort & Spa Seoni, Madhya Pradesh Engineering

RESTAURANTS Aurum Foods Mumbai, Maharashtra Shamiana Restobar Mumbai, Maharashtra Fairmont, Shrem Mumbai Mumbai, Maharashtra 91 Rosewood Villa Navi Mumbai, Maharashtra UL India Mumbai, Maharashtra

Diu promotes cleanliness

The Diu Hotel Association conducted ‘Shramdaan’ under the ‘Swachh Bharat Abhiyan’ at Chakratirth Beach in Diu on September 25, 2018. The hoteliers of Diu actively participated in this programme by interacting with tourists and creating awareness about cleanliness. Swachh Bharat Abhiyan is a nationwide cleanliness campaign that has been launched by Government of India, and is aimed at spreading the message of cleanliness and its importance.

HRA Today I October 2018 7 News

Display of FSDB at all catering establishments made mandatory

With operationalization of the the Food Safety & at all times for consumers Food Safety and Standards Standard Act 2006. as well as food handlers. (Licensing and Registration of In bigger, multi-storeyed Food Businesses) Amendment Guidelines for establishments, FSDBs Regulation 2018, the FSDBs: should be placed at multiple installation of Food Safety • Size: All locations on each floor. Display Boards (FSDBs) at licensed food Placing FSDBs behind the catering establishments has business should counter or reception will not been made mandatory. The display FSDBs serve the purpose. national food regulator, FSSAI in A3 size and has directed all restaurants registered food The open CDR file of FSDBs is in the country to put up Food business should available on FSSAI's website. Safety Display Boards, in specific display it in A4 size. FBOs can download the file and formats, prominently at their Size specifications add their FSSAI licence number outlets. The deadline to comply should be strictly on top and contact details at with the same is October 15, followed by all. the bottom of the FSDBs, and 2018, and failing to comply may print the same in multiple copies lead to the establishment losing • Colour to display at various locations its licence. code: For the in the front and back of the catering sector, restaurant. FBOs should install The order clarifies that The mail contains information purple FSDBs are available. FSDBs as soon as possible display boards need to be that will help members in Ensure the colour of FSDB in and share the details (name, printed and displayed at the maintaining the food safety maintained during printing. address, and some images of entrance, reception, or billing standards of their establishment. the restaurant) with HRAWI. area of every restaurant. This Non-compliance beyond • Placement of FSDBs: An This information will be collated information was sent as a mail October 15, 2018, will attract FSDB should be placed in by HRAWI and collectively blast to all HRAWI members. strict action as per provision of a way that it is readable forwarded to FSSAI.

Maharashtra star hotels can now serve liquor at rooftop

The Maharashtra State Excise Western India (HRAWI) has derived through policies from Department vide a Government welcomed the move and has classification and star ratings,” Resolution (GR) has granted indicated that it will continue said Gurbaxish Singh Kohli, permission to star-rated hotels holding dialogues with the President, HRAWI. in the state to serve liquor government for making the in their open-to-air terrace same applicable to restaurants Mumbai is one of the biggest restaurants, which until now as well. business and tourist hubs in the could serve only food. The country for both domestic and permission will be granted “The Association has been international travellers. Mumbai only to those hotels that have liasioning with various is also a preferred destination obtained an NOC from the departments of the state for for many international visitors Brihanmumbai Municipal over a decade on this subject. as a tourist embankment for Corporation (BMC) and from We wish to thank the State travelling to various places in the Fire Department for Government, the Excise Ministry, to include non-starred hotels India. “The rooftop wine and statutory compliances. The GR and are especially grateful to and stand-alone restaurants dine culture is widely popular also allows hotels to apply Valsa Nair Singh, Principal also. Classification and star across all the major tourist for a single composite licence Secretary of the State Excise rating by the government is to destinations and global cities of covering all its restaurants, Department, for considering be used as a guideline to be the world. We can now offer our lounges and cafés, making the our suggestions. While this is followed by the industry, and is guests from abroad the option process of applying for liquor applicable only for star-rated not a rule. Therefore, we shall to wine and dine in an open-to- licence simpler. The Hotel and hotels as of now, we would be be requesting the Department sky ambience, which many of Restaurant Association of interacting with the department to delink the benefits to be them prefer,” added Kohli.

8 HRA Today I October 2018

News

HRAWI invites members to support Swasth Bharat Yatra

The Hotel and Restaurant movement. This is a collective the Eat Right Mobile Unit through active participation Association of Western India effort of key stakeholders and and Mobile Food Testing Unit of all its members. The hotel (HRAWI) has invited support citizens, and is aligned to the will travel across the country and restaurant industry is a and participation from its government’s recent focus on every day for 100 days to build key stakeholder and plays an members in an inspiring and public health through its three awareness around food safety, instrumental role in determining impactful initiative to promote key programmes - Ayushman combating food adulteration, the health and wellness of the public health and bring to life Bharat, Swachh Bharat Mission, and healthy diet. The cyclothon nation by offering healthy menu Mahatma Gandhi’s dream and POSHAN Abhiyaan. will be flagged off on October choices to citizens. It is of a healthy and productive 16, 2018 (World Food Day) crucial for the industry to be India. With the increase in Leveraging the 150th birth from six different locations. a part of this important food-borne diseases, unsafe anniversary of Mahatma milestone in shaping the food and poor diet, a large Gandhi, a pan India After covering almost health of the nation. number of citizens today are cyclothon - Swastha Bharat all states and UTs, it will Members can support this initiative by participating at various related platforms along with employees, distributors, retailers, as the yatra enters their region/state, through printing and display banners, etc., to welcome cyclists and support the cycling tracks.

They can also make suffering from micronutrient Yatra, an outreach of Eat culminate in New Delhi on appropriate arrangements for deficiencies, even as obesity and Right India movement - is January 27, 2019. There food and refreshments to core non-communicable diseases are being organised. This all-India will be stop-overs and cyclist groups and officials rising at an alarming rate. cyclothon will be used as a transit halts on the way, during their stay and wherever vehicle to promote public health where awareness-building the rally passes across various In this backdrop, the Food Safety through creation of community activities will be taken up. locations. Providing boarding and Standards Authority of India champions and ambassadors at Such activities are planned and lodging support to the (FSSAI), under the Ministry of the grass-roots level. at about 2,000 locations. core cyclist group and the Health and Family Welfare, is Around 150 volunteer HRAWI has decided to support team of officials will also steering the Eat Right India cyclists and a convoy of this important initiative be beneficial.

HPMF Convention in Varanasi this October

Hospitality Purchasing the holiest, oldest, and by far Managers’ Forum (HPMF), one of the most fascinating a consortium of purchasing destinations in the world - managers from the hospitality Varanasi. Visiting the narrow industry representing star hotels, old lanes and alleys, as well catering companies, stand-alone as ancient ghats that line the restaurant chains and airlines, holy river will be a memorable will be celebrating its eighth experience. This year, HPMF anniversary with a convention will focus on showcasing the and awards ceremony, from culture of India. Important October 25-27 at The Gateway elements that will make up the Hotel Ganges Varanasi. This convention include participation Bhopal, Srinagar, Dehradun, and retail companies will also be year, delegates will get a chance of delegates from the Middle Coimbatore will be joining for joining for the first time. The to explore life along the holy East and Sri Lanka; HPMF the first time; delegates from event is supported by Ministry River Ganges and experience members from new cities like airlines, restaurant chains, and of Tourism and 'Incredible India'.

10 HRA Today I October 2018 News

Cream Centre’s Chowpatty flagship reopens

Cream Centre, Mumbai's all- vegetarian bistro which serves global cuisine interpreted through an Indian lens, has reopened. For 60 years, this iconic Chowpatty establishment has been serving Mumbaikars signature dishes that evoke the fondest memories. Now, after a rigorous makeover, the flagship outlet has reopened, sporting a sleek new look, but serving the same nostalgic flavours. An evergreen family favourite, Cream Centre's menu The new menu serves an Centre fans still feel like nothing and allows diners to enjoy has been reinterpreted to offer exciting array of dishes that has changed. Cream Centre’s their favourite dish in a well-lit, its well-known casual comfort highlight flavours from across famous all-glass façade, which airy space during the day. Two food in an exciting new avatar, the globe, with a Cream Centre allowed for passers-by to stop specially commissioned artworks with great emphasis on plating twist. The redesign balances a and watch cricket matches by artist Thota Vaikuntam adorn and presentation. New tastes modern look that will appeal through the windows, has now the upper portion, and stunning and ingredients are waiting to to the younger set with warm, been shuttered for more privacy. black and white photography be explored in dishes that still comforting elements that will The abundance of natural light across the restaurant celebrates remain true to their Indian roots. make older, die-hard Cream has not been compromised the spirit of the city. News

Ginger signs new hotel The Fern Residency opens in in Margao, Goa Miramar, Goa

Ginger, an IHCL brand, has signed The Fern Hotels & a new hotel in Margao (Madgaon), Resorts has added Goa’s second largest city. The yet another hotel to brand is already present in Panaji its kitty by opening and Dona Paula. The hotel will The Fern Residency have 47 rooms, an all-day diner, a Miramar, Goa. The meeting room, and a fitness centre. property was earlier The hotel is slated to commence known as Mystique operations in early 2019. Speaking Heights Beacon about this new addition, Deepika and has now Rao, Managing Director and Chief been upgraded, Executive Officer, Ginger, said, “We refurbished, and rebranded as The Fern Residency. The property are happy to sign our third Ginger is a 26-room boutique hotel and offers two categories of rooms. hotel in Goa. Ginger Margao is Commenting on the opening of the hotel, the COO of the group, conveniently located opposite the Margao railway station, providing Suhail Kannampilly, said, “This is the first hotel under The Fern easy access to travellers visiting this beautiful city.” Ginger Hotels is Residency brand which we have opened in Goa. We look forward to an excellent choice for leisure and business travellers alike. With this, opening many more such properties in future." This addition takes IHCL will have seven hotels across its brands in the state of Goa. the tally of hotels under the company's management to 54 hotels.

VITS Luxury Hotels launches ITC Hotels acquires Park VITS Upper Thane Goa Resort and Spa

ITC Hotels has announced the successful acquisition of Park Hyatt Goa Resort and Spa for `541 crore, as part of an auction held by Industrial Finance Corporation of India (IFCI) and upheld by the Hon’ble Supreme Court in its March 19 judgement. The resort is spread across 45 acres and comprises 252 rooms and suites,

VITS Luxury Hotels has launched VITS Upper Thane, a luxury corporate hotel located in the fastest-growing city of Kalyan. A 35-minute drive from Thane’s railway station, the new property is aimed at corporate and leisure guests. Announcing the opening, currently under renovation. Commenting on the chain’s entry into Chandrakant Shetty, CEO, VITS Hotels, said, “This is our seventh Goa, Nakul Anand, Executive Director, ITC, said, “This has been a property in Maharashtra. We believe VITS Upper Thane – Bhiwandi, long-awaited destination for ITC and we welcome the opportunity with its stunning array of facilities, will appeal to both leisure and to be integrated into the culture of Goa. In order to ensure business business tourists. VITS is positioned as a moderately-priced, full- continuity and a seamless transition, the leadership team of ITC service luxury business hotel.” As part of its domestic expansion Hotels is at hand to support the current team of managers and plan, VITS Hotels will unveil the VITS hospitality experience in associates. ITC Hotels has received tremendous support from the Mumbai (Colaba), Porbandar and Mangaluru, shortly. state government to recommence operations at the earliest."

12 HRA Today I October 2018 Event Ideas for sustainability Under the aegis of the Cultural Affairs Department of the US Consulate in Mumbai, an interactive roundtable meeting on sustainability was held at the office of HRAWI on September 28, 2018. The guest speaker for the roundtable was Kathleen Pessolano, Director of Strategic Partnerships for the Global Sustainable Tourism Council (GSTC), and she spoke about sustainability and the kind of work that GSTC does in this field. GSTC is a standard setting body for sustainable tourism, backed by the United Nations.

HRA Today I October 2018 13 Event The team makes a blueprint The HRAWI team conducted an Executive Committee meeting on September 26, 2018, at The Taj Mahal Palace, Mumbai. The deliberations were followed by an evening of cocktails and dinner, which was attended by Vijay Kumar Gautam, Principal Secretary, Tourism, Government of Maharashtra. The team also celebrated the birthday of former president Kamlesh Barot by presenting him with a birthday cake!

14 HRA Today I October 2018 Event Spreading the message

HRAWI conducted an FSSAI training programme for members at The Emerald Hotel in Mumbai on October 10, 2018. Another session will also be conducted on October 31 at The Pride Hotel (Pune).

IHM Dadar students get trained HRAWI also conducted FSSAI's supervisor training at IHM Catering College, Dadar, on October 12. More sessions will be held on November 1 at West End Hotel (Mumbai) and on November 2 at (Navi Mumbai).

HRA Today I October 2018 15 Event India Wine Awards at The Leela Mumbai The Leela Mumbai recently hosted the India Wine Awards led by Mumbai-based Sonal Holland MW, where she conducted an insightful session for wine enthusiasts. The winners of the 2018 India Wine Awards were revealed in a sparkling black-tie event attended by luminaries from the wine and hospitality world. Lucaris was the official stemware partner for the ceremony.

16 HRA Today I October 2018

Sustainability One step at a time

Keeping in mind the astounding impact that hotels have on the environment, the promoters and management of The Fern Residency Mumbai decided to push for major eco-friendly and zero-carbon-footprint initiatives. The goal for this financial year was to convert these practices into operations.

Hazel Jain The Fern has taken care to ing environmental issues and keep itself relevant by being protecting the earth from the ur world is plagued by environmentally sensitive and harmful repercussions, there Oenvironmental issues eco-friendly. The name has was also an urgent need to which include global warming, been taken from the fern plant ensure sustainability of tangible ozone depletion, pollution, known for its ability to remove and intangible assets of our high consumption of resources, certain chemical pollutants business as well as long-term and increasing amount of from the atmosphere and has financial viability. Taking this solid waste. All these problems hence, oftentimes, been subject into account and the astound- have been aggravated by poor of research. It is an apt repre- ing impact that hotels have on industrial routine. The hotel sentation of the brand’s core the environment, the promoters industry, which exerts a ethos – luxury with minimal and management of The Fern significant impact on the envi- impact on the environment. Residency Mumbai decided to push in major eco-friendly and zero-carbon-footprint initia- tives. The goal for this financial year was to further elevate We understand that this transition has to eco-friendly practices in our operations. In this one year, we be an organic and ongoing process, and have adopted several unique we are confident that guests will appreciate initiatives to reduce the carbon footprint and reduce plastic and adopt the changes usage from all areas including staff and guest areas.”

ronment, is unfortunately One of the properties, The Fern In a calculated effort to encour- a major perpetrator of Residency in Chembur, has age sustainable consumption, eco-destructive practices. upped the ante in the past one the hotel has banned the use year. Speaking about this is of disposable or single-use One of the hotel brands in Raj Shetty, General Manager, plastics like plastic water India has always managed The Fern Residency in Chembur. bottles, straws, etc. It has set to blaze a trail in this regard. He says, “Besides address- up a small bottling plant on

18 HRA Today I October 2018 Sustainability

Initiatives taken by the hotel in the last one year

v Replacement of the mono portion of the restaurant with glass bottles. Plastics straws and stirrers have also been replaced with steel and paper straws and wooden stirrers. v Replacement of garbage bags with biodegradable garbage bags. v Use of old newspapers (which again are given to the guest only on request) to make paper bags, which are given to the guest to spread awareness of the 3Rs (Recycle, Reuse and Reduce). Old newspapers are also supplied to NGOs for recycling. v Utilisation of 100 per cent cloth laundry bags.

per cent of travellers are already environment-sensitive and often consider the environment when choosing hotels. To this, Shetty adds, “We, too, have received positive feedback from many of our guests who have applauded our efforts. There is the property and has replaced thereby empowering guests to however a small segment who plastic packaged water bottles make an immense impact on are not yet open to eco-friendly with glass bottles, which have the environment by reducing services and have opposed water purified from the ionizing the carbon footprint. certain changes, especially the machine set up in the plant. transition from a branded Besides this, the property has packaged plastic bottle to the The hotel has also employed replaced plastic water bottles water purified glass bottles. eco-friendly packaging methods in the rooms with glass water We then have by replacing traditional means bottles. Shetty informs, “We to consider their with sustainable alternatives. are in the process to replace requirements and It has replaced plastics bags in-room guest amenities such cater to them with paper bags and plastic as soap, shampoo, and body gel accordingly. cutlery with wooden cutlery plastic bottles with bottled dis- for take-away. It is also in the pensers enabling us to literally Though it will process to change its biodegrad- go zero-plastic in guest rooms. be a challenge able plastic containers with Hand wash soaps have already to convince all more eco-friendly options like been replaced with dispensers.” guests about containers made of corn starch this transition, or sugarcane. In an attempt to reduce we understand plastic usage, guest amenities that this transi- Involving the guest such as dental kits, shaving kits, tion has to be Guest support is of paramount etc., which have no sustainable an organic importance and is imperative alternatives as yet, are pro- and ongoing for any eco-friendly hotel brand vided on request. Efforts have process, and to achieve its eco-commitment been made to reduce energy we are goals. The ‘Green Eco Button’ consumption by replacing all confident is a guest interaction initiative the lights in the property with that unique to The Fern brand. The energy-conserving LED lights. guests will ‘Button’ is a special feature appreci- on the bedside control panel. What do guests want? ate and A single push of the button A survey done by a popular trav- adopt the reduces power consumption, el portal suggests that nearly 62 changes.” F&B

Experiential hospitality Surender Mohan, Executive Chef, The Leela Mumbai, feels that it is no longer just about the food but also about the overall experience and the story that the brand has to tell. Concepts have now become more holistic and the new chefs and sommeliers are far more experimental.

Hazel Jain brand to tell. Concepts have witness the new things now become more holistic and that the F&B space holds What is your view on the the new bunch of chefs and in the future. evolution of the F&B scene sommeliers more experimental. in Mumbai? They are masterfully cater- How do you stand out in The city has always been ing to the refined palate of the face of competition? adventurous with its food, their customers by redefining The culture, cuisine, and cook- embracing street food with conventional concepts in their ing techniques of the country/ as much enthusiasm as a Mi- own unique way. Each hotel/ region play a major role during chelin-starred restaurant's fine- restaurant is working harder to all our food promotions. In our dining experience. Mumbai's culinary journey has evolved over time and with new cafés, bars and restaurants opening their doors in the city every With people travelling more and exposing other day, world cuisine is now just a phone call away. With themselves to new cultures and cuisines, people travelling more and hotel chains and restaurants are working exposing themselves to new cultures and cuisines, hotel extremely hard to up their game chains and restaurants are working extremely hard to up their game. It is no longer just be better than its competitors endeavour to preserve authen- about the food but also about and this, in turn, is only helping ticity and deliver only the best the overall experience and the food scene in the city to to our customers, we have been the story that you want the grow. I, for one, cannot wait to collaborating with local experts

20 HRA Today I October 2018 F&B

to celebrate the best rustic How often do you recipes of the county/region. experiment with the menu? The Sri Lankan backstory For instance, to stay true to the I normally let my dishes run for Last year, Chef Surender Mohan was appointed as the local flavours of Sri Lanka, Chef at least a year before we decide Culinary Director of Bombay Bustle and Jamavar London, Publis brought with him some to change the menu. I think which is a Michelin-star restaurant. There, he spent a lot of key ingredients and utensils that for any new concept to time exploring a host of different flavours and that is when he that we required during our take hold and gain acceptance realised the beauty of Sri Lankan cuisine. As Mumbai had not recently-concluded Sri Lankan in the market, it needs to have been much exposed to traditional Sri Lankan fare and The Leela Food Festival where we also a settling period. Whilst the Mumbai had never done a Sri Lankan food festival before, the showcased the traditional Sri current menu is running, I like team decided to collaborate with the Consulate General of Lankan attire, décor, and music to take out some time to travel Sri Lanka in Mumbai to host a 10-day food festival dedicated to add to the overall experience. and explore new ideas for new to the soulful creations of the spice island. The idea behind this We are also firm believers in the dishes to tinker with during my collaboration was to unravel the hidden secrets of Sri Lankan philosophy of ‘Atithi Devo Bha- leisure time. As chefs, I believe cuisine in Mumbai. With this promotion, they hope to expand va’, and this not only echoes in that we should always hold a the culinary horizons of the city by bringing the authentic our culinary creations but also childlike enthusiasm to explore Sri Lankan experience to the shores of Mumbai. The team was in our service standards. new possibilities as inspiration involved in collaborating with Chef Publis from the get-go. often arrives from the most Be it the sourcing of ingredients and equipment, liaising with How do food festivals unexpected quarters! the Consulate or designing the menu, they actively participated help hotels? in the decision-making process to ensure that the end result of Keeping in mind the changing What is your biggest this collaboration was something that they were all proud of. sensibilities of our patrons, we challenge and how do have been continuously striving you deal with it? to bring something new to the The biggest challenge that are comfortable and well table by hosting a variety of food we are currently facing is the taken care of in every festivals. This not only helps us lack of trained manpower. The aspect of their careers so connect and engage with food current crop of chefs lacks the that in return, they can be enthusiasts from around the dedication and enthusiasm to more productive. city but also impacts our regular learn. They do not believe in footfalls. For instance, with the putting in the hard work. Good What trends do you see Sri Lankan food festival, we training and talent retention is in the market in the next wanted to expose our guests to the key factor for any organisa- few months? the vibrant culture and cuisine of tion. At The Leela Mumbai, we I see clean presentations, the Sri Lanka. What makes their food have a robust in-house training advent of small plates, the stand out is local ingredients and and development team that rise of organic ingredients and robust spices, which pair beauti- acts as a support system for cuisine, and regional cuisine fully together to pack the perfect all new employees. They being brought to the forefront punch of flavours. ensure that the employees of mainstream cooking.

The biggest challenge is the lack of trained manpower. The current crop of chefs lacks the enthusiasm to learn

HRA Today I October 2018 21 Brand

The Louvre Hotels Group has introduced its Kyriad brand in India and has announced an ambitious plan for expansion across the entire Indian subcontinent. With eight properties already operational here, the Group will build its Indian presence in partnership with Orange Tiger Hospitality. Louvre Hotels launches Kyriad brand in India

Hazel Jain includes Première Classe ouvre Hotels Group has and Campanile." Lannounced its partnership with Orange Tiger Hospitality With the acquisition of the to introduce its brand Kyriad Sarovar Hotels & Resorts chain here. Orange Tiger Hospitality in January 2017, Louvre Hotels currently manages all Citrus Group has further broadened hotels in the subcontinent. the network of Golden Tulip, It already operates eight Tulip Inn and Royal Tulip brands, hotels under brand Kyriad and now has 126 hotels. The and will open 15 more hotels eight properties opened in the by the end of this financial year. last five months are located in Kumbakonam and Poonamallee As per the agreement, at in Tamil Nadu, Ambaghat near least five new hotels will Abhijeet Shrivastava Kolhapur, Goa, Pune, Hubli and open every year post March Bijapur in Karnataka. They are 2019. The scope of the is an essentially French, a mix of business and leisure agreement is not just limited borderline European brand. The hotels, depending on the to India; it encompasses eight operational hotels were location. Kyriad will follow an opportunities for development existing properties that were asset-light model. in Nepal, Sri Lanka, Bangladesh, converted to fit the Bhutan, Maldives, Pakistan, brand. We are looking at Abhijeet Shrivastava, CEO, and Mauritius. all cities across tiers for Orange Tiger Hospitality, says, Kyriad. It is essentially a “Our expertise lies in managing Saurabh Chawla, Global Chief full-service, midscale brand, but operations as well as revenues. Development Officer, Louvre it goes a level higher as every Kyriad will be a combination Hotels Group, says, “When we brand does when it is exported of both new and existing acquired Sarovar, we felt from Europe, especially into structures. Owners in India have that it was not really the end. India. At some point, we would already started noticing the brand We are here to consolidate want to roll out our budget and we are receiving queries from our presence further. Kyriad brand in India as well which across India for a tie-up.” Saurabh Chawla

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Interview

Stepping onto pilgrim routes Debashis Ghosal, Managing Director & Chief Executive Officer, Daiwik Hotels, talks about the brand and how it aims to go beyond the pilgrim towns of Rameswaram and Shirdi, with Tirupati being the next destination on its expansion radar.

Tripti Mehta Is expansion to other content to a traveller. We have religious cities and towns connected to a lot of spiritual Please tell us how Daiwik on the cards? groups. People visit pilgrim Hotels came about being. Yes, we are already working on destinations not just for spiri- Which locations are you our next hotel and residences tual quests. In Rameswaram, currently in? project in Tirupati. We are also the temple is a magnificent After we exited the multiplex in- exploring some other proposals example of ancient architecture dustry when we sold our brand that have come to us. We are that brings in foreign travellers - 89 Cinemas - to Inox Leisures, open to leasing, management as well. Rameswaram has some we decided to enter the hotel contracts, or even building of the best beaches and it now industry but through the niche hotels on JV models. offers some of the best water segment of pilgrim hospitality. sports in the country. There were no other brands What is your strategy for with a focus on this segment marketing and promotions? How has the year been for and we saw that as an opportu- We do a lot of digital marketing you so far and what are nity. Currently, we are located in and SMS and mailer campaigns. your expectations now? Rameswaram and Shirdi. Our website provides a lot of We continue to grow year-on-

24 HRA Today I October 2018 Interview

Stepping onto pilgrim routes

year. This year, we are focusing on the international market and growing Daiwik Hotels’ aware- ness amongst international agents. We look to increase our presence in more towns and cities in the future. now expect the best of hospital- a long time to start Greenfield What is your view of the ity standards wherever they go. projects. Smaller pilgrim towns evolution of the Indian There will be further consolida- lack infrastructure support, hospitality industry? tion in the hospitality industry making operations very difficult. We are working In the last couple of years, in the near future. Recruitment of good talent and on our next project the Central Government has staff retention in these smaller prioritised the tourism sector What challenges do you towns are a challenge. in Tirupati. We are for development. think the hospitality industry faces in general If connectivity is improved open to leasing, The quality of hotels has and in the regions you’re to such locations and proper management, or improved considerably across located in? infrastructure is provided, more the country, with Indian and The hospitality industry as a tourists would visit so many even building hotels international brands setting whole could do with more amazing locations that exist in on JV models high standards. Indian travellers government support. It takes this vast country of ours.

HRA Today I October 2018 25 Appointments Appointments

Nishant Agarwal Srikant Peri General Manager General Manager Mumbai Juhu Beach Hotel Hilton Shillim Estate Retreat & Spa

Novotel Mumbai Juhu Beach Hotel Srikant Peri has been appointed as has appointed Nishant Agarwal as the General Manager at Hilton Shil- the General Manager of the prop- lim Estate Retreat & Spa. With more erty. He brings 19 years of hospital- than 30 years of experience in the ity experience to the beach hotel. luxury hospitality industry, Peri will In this leadership role, he will be play a major role in expanding busi- responsible for spearheading opera- ness in India. His responsibilities will tions at the property and providing a include strengthening partner relationships, strategic planning, tactical depth to it through his team building skills, comprehensive managing and overseeing day-to-day operations, and driving busi- knowledge of international standard service procedures, and a ness development to meet growing business and consumer needs strong background in F&B management. Agarwal has worked for an effective wellness programme. Peri is also expected to take with various hotels such as The Imperial, New Delhi; The Westin the lead in carrying out the company’s strategy to further advance Mumbai Garden City and The Westin Pune Koregaon Park. and continue the growth in both commercial and enterprise.

Rishi Chopra Ketan Salvi General Manager Director of Sales & Marketing Sheraton Grand Pune Mumbai International Airport Pune’s Sheraton Grand has brought on board Rishi Chopra as its Holiday Inn Mumbai International General Manager. Chopra brings Airport has appointed Ketan Salvi with him two years of experience as its Director of Sales & Market- of heading the team at Le Meridien ing. His responsibility will include Mahabaleshwar Resort & Spa as its leading and further improving all General Manager and a versatile aspects of the sales and marketing expertise of 20 years in the hospitality communications, promoting brand strategies, and providing the industry. He embarked on his hospitality journey as Director, Food best of Holiday Inn hospitality experience to guests. Salvi joins and Beverage, at Le Meridien Pune from 2001 to 2006. He has Holiday Inn with total 10 years of work experience. In his current worked with hospitality brands like the Leela and the Taj group. He role, Salvi will ensure sales and marketing strategies are set, has also essayed the role of General Manager at the IHCL tactical plans are created and implemented, and revenue goals Taj-Deccan in April 2014. are achieved.

26 HRA Today I October 2018 Appointments

Farhan Hamidani Manas Zend Director of Sales Director of Revenue Novotel Mumbai Juhu Beach Hotel Grand Hyatt Mumbai

Farhan Hamidani has been appointed Manas Zend has joined Grand Hyatt as the new Director of Sales for Mumbai as the Director of Revenue. the 203-room Novotel Mumbai His role will require him to accom- Juhu Beach Hotel, a midscale plish the primary goal of maximis- property for business or family ing the revenue for the hotel and trips. In his role, Hamidani will be work closely with the team in areas responsible for leading and further of business planning. With over a evolving all aspects of sales, driving decade of experience in financial revenues, and promoting brand strategies. He will also shoul- planning and revenue management, Zend has worked with a der the responsibility of overall positioning of the hotel, brand number of hospitality brands including & Resorts, communications, and meeting business targets. Prior to joining InterContinental Hotels Group, Bharat Hotels, and JW Marriott. AccorHotels, Hamidani was associated with Hyatt Hotels for A technology specialist, he has been a part of the Hyatt family nine years, where his first assignment was with Grand Hyatt and was associated with Hyatt Regency New Delhi and Hyatt Mumbai in the F&B sector. His profound understanding of the Regency Mumbai in the past. He started his career at JW Marriott, hospitality industry will be critical to his role as the Director of Mumbai, in food and beverage operations, and later moved to Sales at Novotel Mumbai Juhu Beach Hotel. revenue management.

Bhushan Gupte Anuraag Narsingani Front Office Manager Executive Chef Conrad Pune JW Marriott Hotel Pune

Conrad Pune has appointed Anuraag Narsingani has been appoint- Bhushan Gupte as the hotel’s ed as the Executive Chef at JW Marriott new Front Office Manager. He will Hotel Pune. In his new role, Narsingani be responsible for supervising the will be responsible for overseeing daily operations of the front of- smooth functioning of the F&B outlets fice team to maintain guest delight and managing culinary operations at standards at the hotel. Armed with the hotel, while creating a striking an experience of more than a decade, Gupte is a seasoned experience for guests. With close to two professional who has been associated with established brands decades of experience in the hospitality industry, he is a quintessential in the hospitality industry. Over the years, he has gained immense chef whose expertise in the culinary world has resulted in award- knowledge and expertise in the hotel industry and has also winning menus. Prior to joining JW Marriott Hotel Pune, Narsingani become proficient with the subtle nuances of guest relations. worked with The Oberoi Hotels & Resorts. JW Marriott Hotel Pune He was promoted to the position of Assistant Front Office provides varied dining options that include fine Italian cuisine, a royal Manager for the last two years of his tenure at the hotel group, Indian vegetarian restaurant, and a stylish rooftop restaurant. Luxury before he joined Conrad Pune. and style coexist peacefully here.

HRA Today I October 2018 27 Products

So, so good! The London appeal Life Health Foods has launched its new brand, So Good, C Tribhovandas has introduced a full-body porcelain stoneware of dairy-free plant-based milks. The new range of milk has collection from Faetano-Del Conca, named London. It translates 25 per cent more protein than regular soy milk and toned all the charm of traditional decorated cement tiles into a milk, and is also 50 per cent lower in fat than toned dairy contemporary language, with his floral and geometric patterns, milk. It is gluten-free and lactose-free, which is helpful for suitable for lifetime durable floorings and coverings. The people with lactose intolerance or those wanting to collection is available in size 20x20. London reveals a strong reduce their dairy consumption. In appeal to the past and the patterns of the 60s and 70s. The addition to new Protein+Soy Milk, designs are crisp and clean, and then softened by subtle shading the popular Almond Fresh range that adds to the timeless effect of decorative concrete. has been brought under the So Good brand. It comes in three flavours of chocolate, vanilla, and natural unsweetened for those wanting an even lower sugar option.

Pack in some health This Diwali, gift your loved ones the promise of good health with Gaia’s special gift packs. The cookie box special gift pack contains your favourite and healthy digestive cookies, multigrain cookies, and oatmeal cookies in 200 grams (two packs each). Baked to perfection, these cookies are high on health and less on guilt. The assorted box, on the other hand, contains extra virgin olive oil (250 ml), multifloral honey (250 g), and organic cinnamon sticks (100 g). To add to your excitement, Gaia is also offering four granola bars inside the pack.

Tiled in style VitrA introduces its spectacular and organically designed series - Istanbul. The collection is inspired by nature and the fluidity of water. The bathroom furniture of Istanbul series creates a perfect harmony with washbasins and faucets. The design gets an elegant ambiance with three lacquered options in burgundy, white, and olive green. The collection is a continuation of natural and sophisticated lines of Istanbul series, which includes sink cupboard, illuminated mirror, urinals, washbasin, and fixtures.

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Healthy inside! Savour the flavour Indian Earth has launched its latest range of super-healthy Terra Chips offers a deliciously different snacking experience, seeds that are loaded with a host of nutrients and minerals. with each bag of Terra Chips being a unique mix of real exotic The collection consists of flax seeds, pumpkin seeds, vegetables that create the perfect combination of incredible watermelon seeds, sunflower seeds, muskmelon seeds, as flavour, vibrant colour, and natural goodness. Made with non- well as trail mixes. While flax seeds are a great source of fibre GMO ingredients, the chips are gluten-free and each vegetable and omega-3 fats, pumpkin seeds are packed with valuable maintains its own unique crunch, colour, and flavour. Terra nutrients such as healthy fats, magnesium, and zinc. Low in Original is made of five exotic root vegetables and seasoned calories and high in nutrients, watermelon seeds help boost with sea salt, Terra Mediterranean is made with five exotic heart health and immunity, while keeping blood sugar levels root vegetables and seasoned with Mediterranean herbs, and under control. Sunflower seeds, too, are highly nutritious and Terra Blues is made with exotic blue potato and seasoned with provide essential calories, fatty acids, vitamins, and minerals. sea salt. Pick your favourite today!

Light up and save Durability meets elegance Tisva, the premium home decorative Span Floors, a leading brand of wooden flooring in India, lighting brand from Usha International, has expanded its product portfolio with Millboard Composite has launched a new designer range Decking. A game changer, the collection is made from a unique of lights. The Autumn Collection is resin blend designed to specifically withstand outdoor elements, an elegant range that includes making it resistant to any kind of moisture, algae, stain, mould, intricate chandeliers, or impact. Furthermore, the proprietary Lastane surface layer not fabulous pendants, only provides a high resistance to UV light, but also provides and glamorous wall an anti-slip surface even when wet. This new exterior wood lights. The collection collection takes care of aesthetics, durability, health, uses energy-saving and sustainability. light bulbs and is perfect for prolonged use. Each design is a masterpiece that marries tradition with technology, making it beautiful and highly energy- efficient. Every Tisva light offers a combination of cutting-edge technology through colour and intensity control.

HRA Today I October 2018 29 Off the record

Sudeep Awchat Executive Director Goa Portuguesa Restaurants

I love Singapore and I’ve been there often. It work out about three to four days a week. is not your typical holiday destination, but I In this industry, people tend to eat at the like cities and the beach. I also love Greece. wrong time so I try to have my meals on My favourite cuisine is Asian and I love time. I don’t skimp on anything and I eat Yauatcha and Ming Yang located in Taj Lands everything in moderation. I also love singing End that serve amazing Asian food. To keep fit, I and do a lot of karaoke.

I love Singapore, though it is not your typical holiday destination

Harish Suvarna Principal Anjuman IHMCT I de-stress by going on long drives, visiting heritage structures and this was a my favourite pub, cooking, shopping with my perfect place to be with my wife. We better half, reading, hobby crafts. I am most were treated like royalty! My favourite passionate about perfection. I also enjoy holiday destination is Goa. I have travelling and one of my most memorable visited this about 14 times since holiday moments was on a short trip to 1990 and I still feel I haven't Fairmont Hotel, , in 2013. I love seen it entirely.

I have visited Goa, my favourite holiday destination, 14 times since 1990

Dr JK Mangaraj Principal IHM If I get stressed at work, I try and connect with my sons and watch TV with my to a friend and chat for a few minutes to family. I strongly believe that hospitality distract myself from the daily anxiety at work. education will be the most preferred one in I also try and keep the atmosphere at work India in the future. My most memorable holiday light and casual by joking with the staff. moment is the time when the entire family I also try and listen to some soothing did snorkelling in Havelock Island in the songs. Other than that, I spend time Andaman Islands.

My most memorable holiday moment is snorkelling in Havelock Island

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