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Monthly Publication August 2017 Vol 4 • Issue 8 Pages 56 ` 50

GOA: A HAVEN FOR TRAVELLERS

HT-Aug_2017.indd 1 7/25/2017 5:47:32 PM HT-Aug_2017.indd 2 7/25/2017 5:47:34 PM Contents

IHG to solidify India presence 14 A review of IHG’s performance in India and how the Group aims to further expand in this market Designs, muy bien! 16 Fernando Menis, Architect Director, Menis Arquitectos, talks about his inspirations and the projects that are close to his heart More Goa, more cheer 14 28 Industry experts talk about the hospitality space of Goa and how healthy competition in the state is advantageous to all What’s cooking, Goa? 34 A look at what’s hot and what’s not in Goa’s F&B scene and how the unique Goan cuisine is renowned through the world Losing excess baggage 45 ‘What works for one may not necessarily work for another’ is the mantra for a successful diet plan. We enumerate the pros and cons for you, helping you live healthy 16 28

34 45

Editor & Publisher Asst. Vice President Advertising : South Production Manager SanJeet [email protected] [email protected] Anil Kharbanda Managing Editor Advertising : Delhi Design Circulation Manager Peden Doma Bhutia [email protected] Yogendra Baghel Tarun Jain New Delhi: 72, Todarmal Road, New Delhi - 110 001 Associate Editor [email protected] Advertisement Designer Business Manager Phone No: +91 11 233 44179, Fax: +91-22-22070131 [email protected] Dinesh Sharma Vikas Mandotia Ashok Rana E-mail: [email protected] Assistant Editor +91-9810264368 Nitin Kumar Mumbai: 504 Marine Chambers, 43 New Marine Lines [email protected] Mumbai 400 020, India Advertising : Mumbai eCommerce [email protected] Ashish Chakraborty Tel: +91-22-22070129, 22070130, Fax: +91-22-22070131 Correspondent Cover Image E-mail: [email protected] [email protected] [email protected] The Leela Palaces, Hotels UAE: P.O. Box: 9348, Sharjah, UAE [email protected] and Resorts Tel: +971 6 5528954, Fax: +971 6 5528956 E-mail: [email protected]

All information in Hospitality Talk is derived from strictly prohibited. Material appearing in Hospitality Advertising enquiries: Advertisements Code of South Asia. The publisher sources, which we consider reliable. Information is Talk cannot be reproduced in whole or in part without [email protected] will not be liable for any damage or loss caused by the passed on to our readers without any responsibility on prior written permission. The same rule applies when The publisher assumes no responsibility for returning late publication, error or failure or advertisement or our part. The contents of this publication contain views there is a copyright or the article is taken from another unsolicited material nor is he responsible for material editorial to appear. of authors and are not the views of Hospitality Talk. publication. Publications reproducing material either lost or damaged in transit. Any material submitted to in part or in whole, without permission would face Hospitality Talk is printed, published, edited and Similarly, opinions/views expressed by any party in Hospitality Talk will not be returned. The publisher owned by SanJeet, printed at Karan Printers, abstract and/or in interviews are not necessarily legal action. reserves the rights to refuse, withdraw, amend or shared/do not necessarily reflect any opinion of Editorial enquiries: otherwise deal with all advertisements without F 29/2, Phase II, Okhla Industrial Area, New Hospitality Talk. (concerning reproduction of articles) explanation. All advertisements must comply with Delhi-110020 and published at 72, Todarmal All rights reserved throughout the world. Reproduction [email protected] the Indian Advertisements Code as well as the Road, New Delhi-110001

HT-Aug_2017.indd 3 7/25/2017 5:47:40 PM 4 Domestic News

WEST INDIA Amanora The Fern, Pune, opens with 26 rooms The Fern Hotels & Resorts has added one more hotel by launching Amanora The Fern, Pune. This would take the tally of hotels managed by the company to 31 hotels. The 26-room Amanora The Fern, Pune, is located in the eastern suburbs of Pune at Magarpatta, in Hadapsar. Grand and majestic are the words to aptly describe the property, which is one of the luxurious and best hotels in Pune with spacious rooms and lush green lawns. The magnificent and imposing façade with a dome on one side and giant clock tower situated next to it, promises a different kind of experience from the word go.

PAN INDIA WEST INDIA Marriott Rewards & Surya Palace, Vadodara, now part of SPG unveil master Grand Mercure family classes for personal Surya Palace, the iconic hotel in the city of Vadodara, has been rebranded to Grand Mercure Vadodara Surya Palace. For 30 years, Surya Palace has set impeccable service standards and has learning experiences established a benchmark for hospitality in the city. Strategically located in proximity to Vadodara’s Whether you want to learn how to whip up edible business district and corporate hubs, the hotel is the first Grand Mercure to launch in the state works of art, consistently drain the bottom of the of Gujarat. Featuring 146 net, or perfect your backswing, Marriott Rewards well-appointed guest and Starwood Preferred Guest (SPG) are making rooms including five suites; it all possible with the new master class series. Azure, an all-day dining Available exclusively for members as a result of restaurant; Vanilla, a deli- Marriott International’s unrivaled roster of global catessen; an outdoor pool; brands, property amenities, and partnerships, and a fitness and wellness these one-of-a kind, sought-after learning centre, the hotel is a short experiences are designed to be highly personal drive from the railway sta- interactions with superstars in sports, culinary, tion and 10-minutes from entertainment and lifestyle. the airport.

PAN INDIA NORTH INDIA Lords Hotels & Resorts Royal Orchid celebrates World Hotels sets foot Environment Day in Dehradun

On the occasion of World Environ- Royal Orchid Hotels has announced the ment Day that was celebrated on opening of one more hotel under its June 5, 2017, Lords Hotels & Resorts Regenta brand in Dehradun, Uttara- introduced the ‘Connecting People to khand. With this, the hospitality group Nature’ theme. As part of the theme, will now have a total of 44 hotels. The its 26 hotels across the country 74-key Regenta LP Vilas is a luxurious organised various activities includ- hotel spread over an area of one lakh ing planting of saplings, cleanliness sqft, with a capacity to cater to 4000 drives, and competitions for guests to people. It is centrally located and close create something out of waste. The to the famous business hub, Selaqui, hotel chain not only had its employees the international airport, and the railway participate in the activities arranged station. Regenta LP Vilas offers a pic- for the day but also encouraged its turesque view of the forest and features guests to partake in them. a multi-cuisine restaurant and a bar.

Hospitality Talk August 2017

HT-Aug_2017.indd 4 7/25/2017 5:47:46 PM HT-Aug_2017.indd 5 7/25/2017 5:47:47 PM 6 Domestic News

PAN INDIA OYO leads high-occupancy boom in Indian hospitality industry

The hospitality industry is witnessing an 8-year-high this year, with aver- age occupancy rate touching 65 per cent for the first time since 2008. OYO is comfortably ahead of the industry with an occupancy rate of 75 per cent. Ritesh Agarwal, Founder and CEO, OYO, has established a network of 7,000 hotels across India. After launching in Malaysia last year, Ritesh took OYO to Nepal, along with its promise of catalysing local economy by enabling quality accommodation for travellers.

NORTH INDIA Cygnett Hotels and Resorts debuts in J&K

Cygnett Hotels and Resorts has now entered Jammu and Kashmir with the launch of its first hotel in the region, Cygnett Park Asia, Jammu. The hotel seeks to uplift the current business scenario of the city and intends to provide great value for money. Cygnett Park Asia, which is centrally located in Jammu, is set in an idyllic environment and is the perfect choice for a relaxing holiday as well as business.

NORTH INDIA Institute of Bakery and Pastry Arts launches Delhi campus

It is an era of specialisation with focus on skill-based education that gets you job-ready. With that as the objective, Institute of Bakery and Pastry Arts (IBPA) has announced the launch of its campus in Delhi. Founded by renowned Pastry Chef, Balendra Singh, the institute offers professional courses for students aspiring to become professional pastry and bakery chefs, improvement courses for those who are already in this profession, and courses for those who wish to pursue this as a hobby. The courses are designed keeping in mind the skill set to be acquired and are of varying durations.

NORTH INDIA HPMF to conduct seventh national conference and awards in Jodhpur in September Conceived in 2010, HPMF is a global organisation with over 1400 members from the hospitality purchasing fraternity. Training and development of procurement professionals, consolidated procurement, industry product standardisation, volume discounts, improved professionalism in purchasing process, development of potential vendors, green initiatives, and corporate social responsibilities are some of the key elements of HPMF. HPMF is now nationally engaged with CII and has partnered with Messe Frankfurt, which will further help in global expansion and will be holding its seventh national conference and awards in Jodhpur in September, 2017.

Hospitality Talk August 2017

HT-Aug_2017.indd 6 7/25/2017 5:47:50 PM HT-Aug_2017.indd 7 7/25/2017 5:47:51 PM 8 International News

AFRICA Radisson Blu opens in Chad with 175 rooms 5DGLVVRQ%OXWKHLFRQLFKRWHOEUDQGGULYHQE\LQQRYDWLRQDQGGHVLJQKDVDQQRXQFHGWKHRSHQLQJRILWVÀUVWKRWHOLQ1·'MDPHQD&KDGZLWKJXHVWURRPV 7KLVODWHVWDGGLWLRQEULQJV&DUOVRQ5H]LGRU+RWHO*URXS·V$IULFDQSUHVHQFHWRKRWHOVZLWKPRUHWKDQURRPVLQRSHUDWLRQDQGXQGHUGHYHORSPHQW /RFDWHGRQWKHVKRUHRI&KDUL5LYHU5DGLVVRQ%OX+RWHO1·'MDPHQDLVVLWXDWHGLQWKHVRXWKHUQSDUWRIWKHFDSLWDOMXVWPLQXWHVIURPWKHFLW\FHQWUHDQG PLQXWHVIURP+DVVDQ'MDPRXV,QWHUQDWLRQDO$LUSRUW

AUSTRALIA EUROPE Mandarin Oriental MGallery by Sofitel, plans luxury hotel and Prague, fully residences in Melbourne renovated Mandarin Oriental Hotel Group has signed a +RWHO&HQWXU\2OG7RZQ3UDJXHUHYHDOVLWVLQQHU PDQDJHPHQWFRQWUDFWIRUDQHZOX[XU\KRWHODQG beauty after a complete renovation of this historic branded residences to be developed in Melbourne, 0*DOOHU\E\6RÀWHOKRWHO6LWXDWHGDWWKHFHQWUH Australia. The project is expected to open in 2023, and RIPDJLFDO3UDJXHQH[WWR2OG7RZQ6TXDUH LVWKH*URXS·VÀUVWDQQRXQFHGSURSHUW\LQ$XVWUDOLD WKHKRWHOJLYHVDXQLTXHRSSRUWXQLW\WRGLVFRYHU 7KHKRWHODQGUHVLGHQFHVZLOOEHORFDWHGRQ&ROOLQV 3UDJXH·VFXOWXUDODWWUDFWLRQVDQGEX]]LQJQLJKWOLIH 6WUHHWLQDQLFRQLFPL[HGXVHPHWUHWRZHUWKDW The Municipal House, Kafka Museum, and ZLOOSOD\DSDUWLQWKHRQJRLQJUHJHQHUDWLRQRIWKHFLW\·V Charles Bridge are just around the corner. The &HQWUDO%XVLQHVV'LVWULFW7KHEXLOGLQJ·VLQQRYDWLYHDQG QHREDURTXHEXLOGLQJZDVEXLOWLQWKHth century GLVWLQFWLYHGHVLJQFUHDWHGE\WKHODWHDZDUGZLQQLQJ E\$OIRQVH:HUWPXOOHUDIDPRXVDUFKLWHFWLQ DUFKLWHFW'DPH=DKD+DGLGZLOOEHFRPHDODQGPDUNLQ 3UDJXH)RUPHUO\LWZDVWKHRIÀFHRIWKH:RUNHUV· WKHFLW\/RFDWHGLQWKHKHDUWRI0HOERXUQH·VÀQDQFLDO Accident Insurance of Kingdom of Bohemia, and legal district, the project is close to the Docklands ZKHUH)UDQ].DINDZRUNHGDVDQLQVXUDQFHFOHUN and the Southbank tourist and entertainment precinct. from 1908 to 1922.

AFRICA EUROPE AVANI’s first hotel in Mauritius to open in 2021 New Park Inn

$9$1,+RWHOV 5HVRUWVKDVDQQRXQFHGWKHGHYHORSPHQWRILWVÀUVWKRWHOLQ0DXULWLXVWKDWZLOOEHORFDWHG by Radisson in DORQJDVWUHWFKRIWKHLVODQG·VXQVSRLOWVRXWKFRDVW:KHQLWRSHQVLQWKHNH\EHDFKIURQW Zalakaros, Hungary $9$1,%HO2PEUH0DXULWLXV5HVRUW 6SDZLOORIIHUWKHEHVWRIERWKZRUOGVDVW\OLVKDFFRPPRGDWLRQ FRXSOHGZLWKDQXQWRXFKHGEHDFKSDUDGLVH2QO\PLQXWHVIURPWKHLQWHUQDWLRQDODLUSRUW$9$1, Park Inn by Radisson adds Park Inn by 0DXULWLXV%HO2PEUH5HVRUW 6SDZLOOFRPSULVH6WDQGDUG5RRPVDQG$9$1,6XLWHV,QDGGLWLRQ Radisson Hotel and Spa Zalakaros, Hungary, UHVLGHQWLDOIRXUEHGURRPSRROYLOODVZLOODOVREHLQFOXGHGLQWKHGHYHORSPHQW to its portfolio. The 236-room property and spa LV&DUOVRQ5H]LGRU·VIRXUWKKRWHOLQ+XQJDU\ VWUHQJWKHQLQJWKHJURXS·VSUHVHQFHLQVRXWK HDVWHUQ(XURSH7KHQHZ3DUN,QQE\5DGLVVRQ Hotel and Spa Zalakaros is situated next to the famous Gránit Thermal and Medical Bath spa complex and is close to the Lake Balaton UHJLRQ+XQJDU\·VODUJHVWWRXULVWGHVWLQDWLRQ DIWHU%XGDSHVW7KHUHJLRQLVDOVRUHQRZQHG for its vineyards and traditions of hydrotherapy, PDNLQJXVHRIWKHDUHD·VIDPRXVWKHUPDO VSULQJZDWHUIRUYDULRXVVRUWVRIWUHDWPHQWV

Hospitality Talk August 2017

HT-Aug_2017.indd 8 7/25/2017 5:47:52 PM HT-Aug_2017.indd 9 7/25/2017 5:47:54 PM 10 International News

ASIA W Shanghai – The Bund opens doors

+RWHOV:RUOGZLGHKDVXQYHLOHG:6KDQJKDL²7KH%XQGORFDWHGLQWKHKHDUWRIRQHRIWKHZRUOG·VPRVWHQHUJHWLFFLWLHV:LWKOLPLWOHVVYLHZVRYHUORRNLQJWKH +XDQJSX5LYHU:6KDQJKDLZLOOVHWWKHVFHQHRQWKH1RUWK%XQG2ZQHGE\6LQDU0DV*URXSWKHKRWHOIHDWXUHVDEOHQGRIEROGGHVLJQDQGGHFDGHQWVW\OH ZKLFKFRPELQHVWRFUHDWHDFDSWLYDWLQJFRQWUDVWRI6KDQJKDL·VSDVWDQGLWVDYDQWJDUGHSUHVHQW'HVLJQHGE\WKHDFFODLPHG*$'HVLJQWKHKRWHOVKRZFDVHV DQH[FLWLQJFRPELQDWLRQRIKLVWRULFDQGPRGHUQLQÁXHQFHV7KLVLVHYLGHQWLQERWKWKHKRWHO·VORFDWLRQSHUIHFWO\SRVLWLRQHGEHWZHHQWKH6X]KRX&UHHNDQGWKH +XDQJSX5LYHUDVZHOODVWKHVXUURXQGLQJORFDOHZKHUHDUWGHFREXLOGLQJVVLWDORQJVLGHRSXOHQW&KLQHVHPDQVLRQV

ASIA Luxury ballroom to debut at Anantara Kalutara Resort, Sri Lanka

$QDQWDUD.DOXWDUD5HVRUWZLOOVRRQRSHQLWVOX[XULRXVVTPEDOOURRP 7KHSXUSRVHEXLOWWZRVWRUH\EXLOGLQJKDVVWXQQLQJYLHZVRIWKH,QGLDQ 2FHDQDVZHOODVLQGRRUDQGRXWGRRUSUHIXQFWLRQVSDFHRYHUORRNLQJWKH .DOX5LYHU,QÁXHQFHGE\6UL/DQND·VULFKFXOWXUHDQGKHULWDJHWKHEDOOURRP FRPSOH[RIIHUVDXQLTXHVHWWLQJIRUZHGGLQJVPHHWLQJVHYHQWVDQG FRUSRUDWHUHWUHDWVFRPELQHGZLWKDXWKHQWLFOX[XU\PDWFKHGE\ZRUOG class leisure and dining facilities. The ballroom is the perfect venue for DUHFHSWLRQRIXSWRJXHVWVDQGEDQTXHWVDQGJDODGLQQHUVIRUXS WR0HHWLQJVLQFODVVURRPDQGWKHDWUHVW\OHFDQFDWHUWRQHDUO\ attendees. Expansive indoor and outdoor pre-function space is the perfect EUROPE complement for this stunning ballroom. In addition, four other rooms are Swinoujscie, Poland, now home available for breakouts and meetings. to 317-room Radisson Blu

Radisson Blu has announced the opening of Radisson Blu Resort, őZLQRXMŒFLHLQ3RODQG7KHH[FOXVLYHUHVRUWERDVWLQJURRPVDQG ORFDWHGMXVWDIHZPHWUHVIURPWKHEHDFKLVWKHÀUVWDQGRQO\XSSHU XSVFDOHUHVRUWLQőZLQRXMŒFLH:LWK/(('FHUWLÀFDWLRQWKHSURSHUW\LVWKH ÀUVWVWDUKRWHOLQ3RODQGGHVLJQHGDQGEXLOWWRPHHWVWULFWVXVWDLQDELOLW\ VWDQGDUGV´őZLQRXMŒFLHLVDQH[FHOOHQWDGGLWLRQWRRXUH[LVWLQJSRUWIROLR DQGUHSUHVHQWV&DUOVRQ5H]LGRU·VDPELWLRXVH[SDQVLRQSODQVLQ3RODQGµ said Yilmaz Yildirimlar, Senior Area Vice President of the Rezidor hotel JURXS·VFHQWUDODQGVRXWKHUQ(XURSHDQUHJLRQ

ASIA Hotel Indigo Bali Seminyak Beach welcomes guests %DOL·VPRVWOLYHO\YLOODJHLVZHOFRPLQJWKHZRUOG·VPRVWQHLJKERXUKRRGFHQWULFKRWHOZLWKWKHRSHQLQJRI+RWHO,QGLJR%DOL6HPLQ\DN%HDFK,QDYLOODJH WKDWFDSWXUHVWKHDQFLHQWDQGPRGHUQ]HLWJHLVWRI%DOLLQDOOLWVFRORXUHQHUJ\DQGOLYHO\WUDGLWLRQFXULRXVWUDYHOOHUVDUHWKHQHZVDYY\LQGLYLGXDOLVWV 7KHURRPKRWHOJUDFLQJ6HPLQ\DN·V0HVDUL%HDFKGUDZVLQVSLUDWLRQIURP WKHÁDYRXUVFXOWXUHDQGFKDUDFWHURILWVVXUURXQGLQJORFDOQHLJKERXUKRRG the vibrant and lively Seminyak district. Hotel Indigo Bali Seminyak Beach promises an authentic fusion of enchanting Balinese culture and FRQWHPSRUDU\FUHDWLYLW\([WHQGLQJDFURVVKHFWDUHVRIOXVKODQGVFDSHG grounds, including exotic and beautiful vertical gardens, the resort fronts the southern stretch of Seminyak.

Hospitality Talk August 2017

HT-Aug_2017.indd 10 7/25/2017 5:47:58 PM HT-Aug_2017.indd 11 7/25/2017 5:48:00 PM 12 Expansion BERGGRUEN ADDS MORE KEYS

Continuing its focus on an asset-light model, Keys Hotels, a part of the Berggruen Group, will be adding properties under all three genres, Keys Prima, Keys Hotels, and Keys Lite, preferably in Tier-II cities.

We have a lot of work going on in Belagavi, Mysuru, Indore, and Coimbatore. There is a lot of development happening in these areas and that’s what we are chasing

Anshu Sarin

Hazel Jain fter receiving funding from investment firm Berggruen Holdings, three hotels under the Keys Prima category, about five hotels under Keys Berggruen Hotels is likely to channel it to its Keys brand of hotels Hotels, and a few more that are in the pipeline under Keys Lite. “We are Athat it runs in India. Growth is what the hotel company is looking at going to add to the portfolios in all three genres, and are looking at a 12-18 and that is where the funds will go. Reiterating this is Anshu Sarin, CEO, month period, since a typical contract from the time when the lead gets Berggruen Hotels, who says, “The last round of funding we got was related generated to the time it actually fructifies is of six months,” Sarin adds. to growth. We have seen that hospitality is a cyclical business and we are in the upswing right now. With a stable government and the economy She clarifies that growth will not just be in terms of assets, but also in other stabilising, supply and demand have reached a point where there is visible quantifiable aspects like occupancies, ARRs, and the bottom-line. “We are growth. This was the perfect opportunity for us to get into the growth mode, also strengthening our distribution and what our own core capabilities are. which is what we are looking at.” We are moving into an essential reservation office like our own call centre for direct bookings. Our aim is to invest in technology to bring the entire Revealing the company’s plans for this year, she adds, “We are still asset-light platform together and be able to better manage revenue,” Sarin focussed on an asset-light business model as this is where we belong. says, echoing the sentiments of many hoteliers. Our investment plan is dependent on the pillars of what we think is going to evolve and how hotels will actually move forward. There will be investment Speaking about the location for these new hotels, she says that Keys is in technology, growth, and distribution capabilities that we are building, keen on Tier-II markets. “We are also interested in following what smart and therefore in the overall ecosystem that we have around us. We will add cities do. We want to follow the big five consultants and see where they value to our core capabilities and our competencies which we can leverage are really making investments. We have a lot of work going on in Belagavi, better.” Ten-year-old Keys Hotels currently operates with three sub-brands, Mysuru, Indore, and Coimbatore. There is a lot of development happening Keys Prima, Keys Hotels, and Keys Lite. It is now looking at adding two to in these areas and that’s what we are chasing,” she reveals.

Hospitality Talk August 2017

HT-Aug_2017.indd 12 7/25/2017 5:48:00 PM HT-Aug_2017.indd 13 7/25/2017 5:48:01 PM 14 Interview IHG TO SOLIDIFY INDIA PRESENCE

InterContinental Hotels Group has managed to double its size in the last five years and is on track to get 150 hotels in the next 10-15 years. In short, it will go wherever there is opportunity. Sudeep Jain, Vice President, Development, South West Asia, IHG, reveals more.

Hazel Jain next only to USA and China. in partnership with Amadeus. How was 2016 for IHG? There is increased focus for the We will be launching a next-gen- We are in a good position at the company to grow in this region and eration Guest Reservation System moment. In the last four to five the market will witness this in the (GRS) that will revolutionise the years, we have doubled our size next two years. technological foundations of the and as of December, 2016, we global hospitality industry. This will have had 28 hotels up and Does IHG plan to introduce be a new cloud-based community running. This year we have added any new brands here? model, a first in the hotel sector, two more hotels, taking us to 30 Holiday Inn, Holiday Inn Express, and similar to the model Amadeus hotels in all. We also have one The Crowne Plaza, and developed for the airline industry. hotel in Nepal. InterContinental are the four It will be able to customise and Sudeep Jain brands with which we can play in personalise the experience of Will the Group see a lot of the market, including Tier-I to our guests in terms of booking, openings this year as well? Tier-IV cities. We will go wherever choosing, and deciding how to Yes, we have 36 hotels in the there is opportunity. stay. It is being tested now and pipeline for the next three to will be launched globally next four years, which will double What is the biggest change year. These are impacts that our portfolio once they are up you have witnessed in the will help us automatically drive and running. We are looking industry so far? relationships with our customers at aggressively growing with The biggest change we have and get business into our hotels our portfolio, especially with found is the advent of digitisation. directly. While the OTAs and the Holiday Inn brand currently Applications on mobile phones travel agents have historically been forming 80 per cent of our that allow hotels to reach our partners and will continue to future plans. We also anticipate consumers directly are going to be our partners, as a hotel, we opening a couple of hotels drive the change forward. We have prefer to get more and more this year. I think we are well invested heavily in the digital space business directly. on track to get 150 hotels in the next 10-15 years.

How upbeat is IHG about the India market? We have been investing in the India market since 2003, and in a span of 14 years have doubled our portfolio. For us, India is the third largest growing market in the world,

Hospitality Talk August 2017

HT-Aug_2017.indd 14 7/25/2017 5:48:03 PM HT-Aug_2017.indd 15 7/25/2017 5:48:05 PM 16 Architecture DESIGNS, MUY BIEN! Fernando Menis, Architect Director, Menis Arquitectos, is a world-renowned Spanish architect whose designs break all norms. We learn from him the trends in this industry and how he is able to conceive and execute such monumental buildings.

Anupriya Bishnoi Tell us about the hospitality projects you have worked on. I live in the Canary Islands, a tourist destination that has not stopped growing for 40 years and is a true European tourism power. So, it is only natural that most of the build- ings I have made here be related to tourism. Some of these buildings are 11 Holiday Homes, Golf del Sur; Magma Arte & Congresos; Puerto de la Cruz Waterfront; Santa Cruz de la Palma Waterfront; Botanical Gar- den El Drago in Icod de loa Vinos; Botanical Garden Puerto de la Cruz in La Orotava; Botanical Garden El Descubrimiento in La Gomera; and the seawater pool, El Guincho. We have also built residential buildings in Tenerife, most of which are now used for holiday rentals.

Is your style conformist or non-conformist? Non-conformist, for sure. I am always looking for something special that brings value to all stakeholders of the scheme- the client, users, local community, and the site itself.

Modern or cultural, which has been a more definite influence in your work? Whenever we start a new project, I try to first understand the client and then the place. I observe what the place looks like, the air, the landscape, the nature, the buildings, the shapes, the colours, how the people look, what they do for a living, what they did

Photograph by: Jordi Bernado

Hospitality Talk August 2017

HT-Aug_2017.indd 16 7/25/2017 5:48:06 PM Architecture 17

Photograph by: Torben Eskerod traditionally, and how their food Puerto de la Cruz Waterfront, Our design includes a new beach as is- its textures and tastes. I am Tenerife: The city of Puerto de la an extension of the Playa Jardín that naturally very curious and this is Cruz, located in the northern part was designed by César Manrique in evident in my way of approaching of the island of Tenerife with 1992. With a series of design fea- the project. I also feel responsible approximately 40,000 inhabitants, tures that differentiate it from other for what I give in exchange, is one the first tourist cities of the existing beaches on the island, it is what I should produce in that islands. It has always been an a privileged natural viewpoint over particular place for those people. example in the history of tourism as the spectacular volcano, Teide. I try to mix reason with emotion in a pioneer of tourism development; Furthermore, since it is oriented all my projects. however, it is now suffering the towards the south, its users will be consequences of time and needs protected from the cold trade winds Fernando Menis How much of your architectural revival. We designed a new meeting and the big waves. Swimming will design is a representation of point between the city and the sea, be possible throughout the year. where you’re from? restoring the historical trace of the The new harbour dam will act as I was born and continue to live in maritime edge of the city, return- a support to the beach, making it the Canary Islands, and the way I ing the sea to its former coastline, a sustainable and low-cost There must be dealt with my first commission was rebuilding the vernacular landscape. construction, keeping the local black influenced by the terrific nature of The programme is managed through sand in place. There will also be a a perfect balance Tenerife and my relationship with landscape layers that have been layer of vegetation that integrates between the cost these islands. That said, this is the created by optimising public spaces trees and solar energy lamp posts approach I take for all my projects. and giving them high values of between the beach and the city. and the beauty or I try to put my head and my heart in urban quality, while reducing, in significance of the place where I am asked to work. each gesture, the impact that all Urban and tourist planning of the Of course, the dramatic landscapes this could have on the fragile island of Boa Vista, Cape Verde: a design of the Canary Islands are present in historic layout of the city. These Cape Verde relies on tourism my designs and in my architectural spaces link the historical values for its social and economic vocabulary. It is always there with and the current needs of Puerto development. If a sustainable me and it adapts to what is needed de la Cruz with a smooth rotundity, tourism breakthrough that respects in each project. eliminating all the unnecessary or the place is pursued, the planning aggressive elements of the urban needs to be applied to the whole Tell us about the projects landscape that currently exist in that island. Hence, the proposed that you have worked on. place from advertising billboards infrastructure has been laid out Through my career, I have worked to redundant furniture, limiting the with a long-term integral vision. on a number of inspiring projects. presence of cars and softening the mistakes of the past through First, we were responsible for Bürchen Mystik, Switzerland: vegetation. It is architecture of the planning of the Santa Monica This is a strategic project for the the essential that values the tourist zones, where the team economic and touristic recovery physical and historical continuity defined the typology of hotel of Bürchen in Switzerland, and we of the city in its encounter with establishments, their size, surface are currently working on it. We've the sea. area, number of beds, and height. proposed a new infrastructure that An architecture integrated with would accommodate the greatest The main objective is to achieve nature and a flexible urbanism possible number of activities, laying an organic connection between was proposed, thus allowing special emphasis on the landscape the old city network and the some plasticity. Then, as well as architecture. The design harbour. The ensemble will include we were commissioned the draws a path full of attractive squares, public walks, a shopping coastal planning of Santa Monica elements and connectors such as centre, a sailing and nautical sports and Chave. The planning and a market; a hotel that looks like a school, a beach club, gardens, a management of beaches had forest, beautifully integrated into the parking lot, a 360-degree viewpoint, to take numerous factors and landscape; the temple of water and restaurants, an open-air auditorium, principles into account in order meditation; and a public plaza. and gastronomic markets. to guarantee the sustainable

Photograph by: Simona Rota

August 2017 Hospitality Talk

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high standard, contemporary architecture while being respectful of the landscape and the environment.

We pay a lot of attention to the topography and the environment of the place in order to establish a consistent conceptual, cultural, and visual relation between what already exists and what we add. Also, we use simple and locally sourced materials like concrete, rocks, bricks, wood, and bamboo.

We work with local companies, craftsmen, and artists whose work we may perfectly combine with a big constructor or provider. We favour passive energy strategies and systems like thermal inertia for massive concrete walls in arid areas and during the night, we use systems that harvest the humidity from the air and turn it into water that further cools the building. Our prototype, Hatching, is a good example of such passive systems.

Architects and owners often lock horns on budgets. Is this a hindrance for you to deliver your best? Money is as important as design, and just as you have to design taking into account all aspects of the place, you must also do it respecting the economic limit that each client has for a given project. There must be a perfect balance between the cost and the beauty or significance of a design. I want my clients to succeed in their projects. We are a team and need to work well together.

Where, according to you, do the challenges lie? My biggest challenge now is how we should depict architecture of the post-starchitect era, in an Photograph by: Jordi Bernado development of these coastal What are the trends in design era of a new and fragile global areas, their high ecological you see for the year? economy, in an era of an sensitivity, and the economic Passive sustainability strategies, emerging glocal ethos in which importance of these spaces. green energy, adaptive reuse, and solutions come from local realities Finally, we will be working on the upcycling are some of the trends in a global field. I would like to be strategic plan for the maritime that have been observed and will able to demonstrate that front of the city of Sal Rei. continue to exist through the year. I am capable of working in places What was your inspiration How do you make your diametrically opposed to my place behind these projects? projects sustainable? of origin. I would love to design a I try to capture the genius loci of the We apply the philosophy of hotel in MENA, build a 100 per cent place, aiming to blend my buildings ‘kilometre zero’ in architecture, sustainable high-rise in any city in into the landscape I am working in. which enables us to produce a the Middle East.

Hospitality Talk August 2017

HT-Aug_2017.indd 18 7/25/2017 5:48:09 PM HT-Aug_2017.indd 19 7/25/2017 5:48:12 PM 20 Awards ME welcomes maiden The first edition of Arabian Travel Awards, held on July 4, 2017, captivated over 150 travel, tourism, and hospitality partners from the Middle East at JW Marriott Hotel Dubai. Arabian Travel Awards celebrates the best talent from the tourism and hospitality industries in the Middle East.

MOST ENTERPRISING SALES AND FACE OF THE FUTURE BEST GENERAL MANAGER MARKETING HOSPITALITY PROFESSIONAL Kulwant Singh, Founder and MD, Lama Group Dominic Sherry, JW Marriott Hotel Dubai Sona Rawal, JW Marriott Hotel Dubai

BEST GREEN HOTEL FASTEST GROWING HOTEL BRAND BEST CITY HOTEL Gloria Hotel Nihal Hospitality TIME Grand Plaza Hotel

BEST LUXURY HOTEL BRAND BEST DESERT RESORT BEST BUSINESS HOTEL The Address Hotels and Resorts Tilal Liwa Hotel JW Marriott Hotel Dubai

BEST FAMILY FRIENDLY HOTEL BEST AIRPORT HOTEL BEST BUDGET HOTEL BRAND Jood Palace Hotel Dubai Millennium Airport Hotel Dubai Citymax Hotels

Hospitality Talk August 2017

HT-Aug_2017.indd 20 7/25/2017 5:48:17 PM Awards 21 Arabian Travel Awards

BEST LEISURE RESORT BEST FAMILY HOTEL APARTMENTS BEST DEBUT MID-MARKET HOTEL Mercure Grand Jebel Hafeet Gloria Hotel Royal Continental Hotel Dubai

BEST 5-STAR FAMILY HOTEL BEST 4-STAR HOTEL BEST 4-STAR BUSINESS HOTEL Atlantis The Palm Ramada Plaza Jumeirah Beach Holiday Inn Dubai - Al Barsha

BEST DEBUT HOTEL BEST WEDDING AND MICE HOTEL BEST MID-MARKET HOTEL BRAND Best Western Plus Pearl Creek Hotel Pullman Dubai Creek City Centre Hotel TIME Hotels

BEST ROOFTOP LOUNGE BEST CONTEMPORARY HOTEL BEST HOTEL APARTMENT BRAND Level 43, Four Points by Sheraton Sheikh Zayed Road Meliá Hotel Golden Sands Hotel Apartments

August 2017 Hospitality Talk

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HRANI DECODES GST The Hotel and Restaurant Association of Northern India (HRANI) held a seminar for members on Goods and Services Tax (GST) at The Imperial, New Delhi, on July 6, 2017. There was active participation by the 70-80 members who attended to clarify doubts about GST.

Kanchan Nath to 28 per cent. So, the resultant a change and any change, whether Welcoming government officials to effect in the mind of the tourist is good or bad, is always resisted. the seminar that sought to clarify going to be that tax is very high. The revenue department did a doubts and questions that members Our concern is that this needs to huge exercise of looking at the had about the new tax regime, GST, be reduced in the future course. present incidence of tax; they Sanjay Sood, President, HRANI, We can, in future, have a taxation wanted that no sector should be said, “Everybody likes consolidation of 5 per cent for all budget hotels, adversely impacted by the tax rate of taxes as it leads to transpar- going up to a maximum of 12 per under GST.” ency and helps guests and buyers cent, so that revenue loss is decipher the division of cost. We not there.” Talking about the GST rates, she welcome GST and Ms Verma’s commented, “Firstly, let me clarify proactive support to us that resulted CONCRETIZE EVERY PROBLEM that there is a misconception that in the threshold of `5000 being Sungita Sharma, IRS(C&E), taxes have gone up. We must look increased to `7500 for the 28 per Principal Additional Director General at the rate from the perspective of cent tax category.” (Vigilance), believes that GST is not what was being levied earlier. If we just a tax instrument but a forward do an analysis, the earlier incidence LOWER THE TAX RATE tax instrument. “There is more of tax, on an average, was about Highlighting the main concern of concern in the tour operator sector 19-20 per cent, except in two to hoteliers, Surinder Jaiswal, Hony. than the hotel sector, this is our three states where it was lower than Secretary, HRANI, said, “We are assessment. We must concretize this. The misconception that the rate very happy to get GST; we definitely every problem that we have so that has gone up under GST, I feel, is wanted one India, one tax. Our main we refer it to the law committee because of lack of communication.” concern was that we were expecting which can then brief the GST Council lower rates of not more than 12 per as to what the way ahead could be,” She further added, “Almost 90 per cent.” Taking the example of Clarks she said. cent of the classified hotels charge Varanasi, he said, “In Uttar Pradesh, a tariff of less than `7500 and there was only 5 per cent Luxury Tax TAX DOWN TO 18 PER CENT come under the 18 per cent tax and 9 per cent Service Tax, Speaking at the event, Rashmi slab. It is only the remaining 10 coming to about 14 per cent in all. Verma, Secretary - Tourism, per cent that have suites and super The same has now been increased Government of India, said, “GST is luxury rooms, and are among the

Hospitality Talk August 2017

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category that falls in the 28 per to pay 18 per cent tax; if he cent tax bracket under GST.” consumes liquor, it is a completely different type of tax that he will be DETERMINING TARIFF required to pay. Hence, you must Addressing the gathering, Verma continue to levy the tax being leived also sought to clarify the operational by the state government and the aspect of GST. She said, “There is excise duty being levied by no confusion about the fact that Government of India. This can be if your declared/published tariff is a challenge for the hotel, trying to more than `7500, you have to tax make the consumer understand why it at the rate of 28 per cent. But, he is subjected to three types of taxation will be on the invoice value; rates. Hotels must be upfront about 28 per cent on `6000 if that is this. In fact, hoteliers can also what you are charging or 28 per resort to displaying these rates.” cent on `5000 if that is what you are charging. Declared GST CELL rate/tariff is important only from Elaborating on the GST Cell, Verma the point of view of what will be said, “We have already established the rate structure.” a GST Cell. Gyan Bhushan, (IES), Economic Advisor, Ministry of DIFFERENT TAX RATES FOR Tourism, is heading that Cell and DIFFERENT CATEGORIES we have already started receiving a gap by bringing maximum number Elaborating on the different lot of queries. There is a dedicated of rooms under `7500, so that categories of rooms, Verma stated, number and email address on which there is no issue at all of the high “Every hotel has varied categories you can raise any concern you have rate. You also need to unbundle of rooms that include standard on the operational aspect of GST whatever you are offering to the rooms, deluxe rooms, and suites. or anything you fail to understand guest. Till now, you were includ- For each category, there are differ- about this tax. We are also in the ing the breakfast and many other ent declared rates and depending process of engaging a consultant facilities; perhaps it’s a time for on these declared rates, GST is who will be well versed in GST.” you to take a call on that. You can to be levied. Each hotel can have start by having a separate charge different sets of rates operating for UNBUNDLING OF BILLS for breakfast and bring down the payment of tax in terms of category Verma also gave recommenda- room-rent accordingly, so that it can of rooms.” tions to hoteliers on how they could again be included in the 18 per cent proceed further. She said, “Hoteliers tax bracket.” TRANSPARENCY must take steps to make changes Indicating how important it will be in their declared tariff, perhaps the There still remains uncertainty to be transparent to the consumers, huge gap that was there between on many factors related to GST she commented, “The consumer will the declared tariff and the actual including complimentary rooms, also be subjected to three types of rate that you were charging your freebies, surge pricing, etc., that rates if he is using different catego- guests and customers should be must be taken up by the GST ries in the same hotel. If he visits narrowed or bridged as far as Council and lobbied for with the the restaurant, he will have possible. You can try and bridge this government for clarification.

August 2017 Hospitality Talk

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TEAMWORK STRATEGY

ANALYSIS INNOVATION LISTING A GM’S MISSION Sameer Singh is a seasoned professional of the hospitality industry. At present, he plays the role of a hospitality management professional and talks to us about various aspects of being a successful General Manager of a hotel.

The onus of seamlessly running a resource asset in a manner which gives challenges can be a roadblock in complex operation of a large bulk optimum output in minimum cost. The achieving desired results, such as food processing or production unit manager must strive to create a service pressure of cost on the bottom rests on the shoulders of a General delivery mechanism that exceeds line, high customer expectations on Manager. He is not only responsible customer satisfaction limits and pushes reduced price point, internal and for the profit and loss of the company the brand value northward. external customer retention, and slow in the broader sense, but intricately pace of technological advancement involved in managing the diverse In the last few years, the role of a in improving the business processes. nature of man, machine, and food General Manager has evolved so To overcome these challenges, a safety, and creating a cohesive much that it now encompasses the General Manager has to focus on atmosphere between internal and critical management of internal and training his resources well, introducing Sameer Singh external customers. external customers. He is now sup- technology to simplify processes, and posed to be a mentor and guide to reducing time and cost for creating Successful asset managers do not his internal resources and a smart a buffer to absorb the pressure from follow a set protocol in terms of communicator and felicitator for his customers to reduce prices. personnel management and client external customers. In today’s time, management. Apart from the techni- GMs are the CEOs of their unit, The GM must also create a clear line calities of running a food production responsible for the entire gamut of of communication and control for unit, to achieve the desired results, business activities. subordinates to achieve results in he needs to manage the human an unhindered manner and create A successful General Manager is one opportunities for the employees to who can push his resources to the grow. This is an inflection point for the The manager must create a service delivery next level by delivering ‘customer higher management as well to under- delight’. A General Manager needs stand the ground reality and support mechanism that exceeds customer satisfaction to be more of a ‘Man Manager’ in its unit managers to achieve product limits and pushes the brand value northward today’s context. In a world of cut- and brand success in the longer run throat competition, to safeguard the and not only look for profits at any business interest, a GM must think cost. “Cutting corners can never be a of an out-of-the-box strategy. Several mantra for success”.

Hospitality Talk August 2017

HT-Aug_2017.indd 24 7/25/2017 5:48:30 PM HT-Aug_2017.indd 25 7/25/2017 5:48:31 PM 26 GM Talk Swissôtel surges solo Subhrajit Bardhan, General Manager, Swissôtel Kolkata, talks about the property and what it is like being the only Swissôtel in India. He delves on the advantages and disadvantages that a solo presence means for the brand and how this must be treated as an asset.

HT Bureau meticulous in choosing partners and destinations to match the What makes Swissôtel brand attributes, without emphasis- Kolkata unique? ing too much on creating footprints. The USP of Swissôtel Kolkata lies I feel that says a lot about our brand in the DNA of the brand. Being a ethics. It would certainly help if we Swiss brand, Swissôtel’s promise is had more than one Swissôtel in the ‘Quality in Life’ for its guests. This country. Not having more hotels of and launch ourselves as a serious is the basic tenet of everything that the brand affects the brand recall player in the luxury hotels segment. we do, right from the most factor and we have to work twice mundane to the most exciting tasks. as hard to get our fair share How would you describe the Subhrajit Bardhan Apart from this, Swissôtel Kolkata of business. However, post evolution of the hospitality flaunts a niche product with unique the integration of FRHI with market here? features like 11 jacuzzi rooms and AccorHotels, we are experiencing Like all other business sectors in suites (only hotel in Kolkata to a strong loyalty distribution and the city, hospitality business has have this), one of the largest increasingly more guests flocking seen some sluggish but steady pillarless banquet halls in the city, to our hotel. growth. Kolkata has recorded a the city’s first infinity pool with steady growth in year-on-year oc- stunning views, and an award- We do have a big advantage of cupancy figures as well as average winning alfresco lounge, Splash. We being the only Swissôtel in India. room rates. Being a gateway to the are also adjacent to a shopping mall We are like the ‘Outliers’ as defined north-eastern countries of Bhutan with a multiplex and lifestyle stores by Malcolm Gladwell in his very and Bangladesh, and with their that guests find convenient. popular book, ‘Outliers: The Story of reviving economies, we have seen Success’. Established brands didn’t some surge in demand in the hotel How does being the only see us coming and that helped business. Also, the emergence of Swissôtel in India work for you? us to discreetly climb up and beat the IT and manufacturing hubs in Our brand leaders are very some of these brands in the city the state has helped. On the other hand, in the last few years, Kolkata has seen the addition of a few international and domestic hotel brands. In 2016-17, 732 rooms will be added to the city’s luxury inven- tory and another 500 will be added in 2018. So, we are predicting a slight imbalance in the demand and supply ratio, but we are optimistic that we are going to hold our ground with the support of the pragmatic policies of our government.

Tell us about the ARRs and occupancy at the hotel. What are your expectations from 2017? Swissôtel Kolkata was commis- sioned in July of 2010, and we had the first-mover advantage in Salt

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Lake, New Town, Rajarhat, an IT hub where most of the development has happened in Kolkata in the last five to seven years. From 2010 to 2017, the location has evolved from being the ‘outer reaches’ of Kolkata to today’s self-sustaining source market. Being part of this growth, we have consistently achieved YoY growth, maintaining a bandwidth of 75-80 per cent occupancy and an equally healthy ARR, which has con- tinued to grow over the years. This year too, we expect to grow in our Revenue Generation Index (RGI).

With other brands in the market, how do you maintain a niche of your own? Our size is our strength in this competitive market. One, it gives us the advantage to be more agile are no concrete plans to expand the short, meeting-related day visits and proactive to adapt to external Swissôtel brand footprint in India to long, product deployment exer- factors; two, it enables us to drive in the near future, AccorHotels is cises that could extend for months. quality through our colleagues who always scouting for the right Being a hotel of our size, we have genuinely care about our guests; opportunities to grow its brands, the advantage of creating a very and three, it allows our entire team especially the luxury portfolio that personal experience for our guests the opportunity to connect with Swissôtel is part of. by customising our services accord- most of our guests at a personal ing to their individual needs and level and deliver a bespoke Please elaborate on your target desires. For short-stay guests, due Swissôtel experience. segments. How do you custom- to the limited interaction time, we ise your service offerings to focus on creating a seamless, un- Does the brand have plans of meet varied client needs? obtrusive, and efficient experience expanding in the country? If yes, Our client base majorly consists that provides a convenient environ- when and where? of those connected to the manu- ment where they can work efficiently Currently, all the FRHI legacy brands facturing, IT, and IT-related indus- and maximise their free time. The are undergoing the process of tries. Hence, corporate transient emphasis for our long-stays is on integration with AccorHotels’ wide- and long-stay guests are our main ensuring that they feel right at home spread brand portfolio. While there clients. Their requirements vary from and among friends.

August 2017 Hospitality Talk

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MORE GOA more cheer

The charm of the sunshine state of Goa never ceases to delight tourists from across the globe. Recent studies have shown that Goa is among the best performing markets in India. Business in Goa has also moved beyond seasonality. Few industry experts comment on how the hotel industry in the region is performing, their ways of coping with competition, and the kind of challenges the city witnesses.

Anupriya Bishnoi MICE destination, despite the growing popularity is that a lot of emergence of other destinations hospitality brands are getting a share oa, a premium holiday like Kochi and Jaipur. Goa has also of this destination from existing strong destination of India, attracts managed to get rid of the off-season brands within the Indian hospitality Gclose to three million tourists, cliché. ‘Off-season’ is only used to sector. Many international brands both domestic and foreign, annually. create another market segment with such as Marriott, AccorHotels, Hilton, The state has also maintained a stable lower prices for all kinds of services, etc., are also expanding their portfolio growth in terms of occupancy and be it a hotel-stay, food or even hiring and bringing new brands catering to continues to be a much sought-after of a taxi. One of the reasons for its the millennial generation.

Hospitality Talk August 2017

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TAIEB JOULAK General Manager W Goa

The luxury segment in Goa has innovative concepts for brunches can also become opportunities, driven its RevPar index mainly and devising our take on inspiring especially for a brand like W. through ADR, with the segment cuisines with local elements. growing by about five per cent, Such challenges give us a year-on-year, and the outlook for Challenges mean opportunities platform to differentiate our the market is indeed positive. With a growing hospitality brand’s identity from the rest market, many mid-level and through conceptual programming, A two-season state boutique hotels are growing in food and beverage activations, Taieb Joulak Goa has two seasons, where the the market along with standalone and quality of service provided at first one falls under peak and the restaurants. For them, challenges every point. second under monsoon. First is when people are looking for more of an individual experience and want to explore their adventurous side, making it the Ibiza of India, and the second season, relatively cheaper than the former, attracts families who just want to get away from the busy city life and heat.

Something for everyone Competition is all about pricing, rightly positioned with the happenings and programming done at the property. We focus on creating a strong music presence through happenings at WOOBAR and Spice Traders, and on creating a unique F&B programme through

SIDDHARTH SAVKUR General Manager Alila Diwa Goa

Goa has grown in visibility in the the current market scenario. What Goa. As a popular tourist destina- MICE segment. A plethora of is most important for us is to stay tion, we get visitors from all over accommodation options to suit in touch with what our guests want the world. Yet, the airport, garbage any budget and increasingly better and continue to create unique and management, lack of public utilities, connectivity to crucial feeder artisanal experiences for them. etc., often leave a lot to be desired. markets are key reasons for this positive trend. Year on year, Upheavals affect us The clientele occupancies and ARRs have grown As a leisure destination, you are The largest growing segment for Siddharth Savkur by around 5-7 per cent across susceptible to the vagaries of world us is that of the domestic traveller. the market. dynamics. For instance, if there is a The other key segments are charter political or economic issue in one of and inbound tourists from Europe ,QFUHDVHGWUDIÀFGXULQJRIIVHDVRQ our key feeder markets in another and Russia. The emerging feeder Until a few years ago, the monsoons part of the world, we feel the impact markets for us are the CIS countries were considered quiet periods, fairly quickly. In an unstable environ- and the Middle East. however, now this season is popular ment, people cancel holiday plans for weddings, MICE groups, and first. Then, there is the perennial weekend domestic holidaymakers. issue of infrastructure in An emerging trend is that of inter- national visitors choosing to come during the monsoon to enjoy the beauty of Goa in the rains.

A platform for all In the last few years, quite a few hotel brands have entered or ex- panded here but there is room for everyone to stabilise and grow in

August 2017 Hospitality Talk

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promotional packages and offers to maintain our fair share of the pie.

Few challenges Recruiting and retaining skilled manpower is an ongoing challenge for most hospitality brands here. Other than that, it’s all good news.

The clientele Our target audience within the domestic market comprises families SHOBHIT SAWHNEY as we are an award-winning kid- General Manager Park Hyatt Goa Resort and Spa friendly resort. We also receive a good share of destination wedding Tourists visit Goa for an array of tion. Seasonal packages and clients, MICE groups, and leisure reasons now such as wellness, value-added inclusions help groups throughout the year. From adventure sports, culinary immensely in securing the desired international markets too, it is pri- experiences, etc. Occupancies have market share and occupancy. marily families and individual travel- been on the rise and despite new lers who want to take advantage of inventories being added, the charm More brands, more clients our wellness packages.packages. and appeal of the established We perceive competition ass Shobhit Sawhney brands has not diminished. an opportunity to attract more business for the entiree Off-season no more state of Goa. New brands The monsoon season, preconceived and contemporary accom- as the off-season in Goa, is no lon- modation options might ger the low season as a change is have their unique appeal, only witnessed in guest demograph- however, the legacy of an ics that shifts to more domestic established brand and tourists. We have a wide variety of authentic hospitality indoor and outdoor experiences that remains unfazed. We keep guests engaged, helping them rely on market intelligence reports make the most of their beach vaca- and guest feedback to introduceoduce

VISHAL KHOSLA General Manager Park Regis Goa

The industry is performing decently 6WUDWHJLVLQJWRÀOOJDSV So, it is necessary for every property well, even in the off-season. Having The off-season in Goa doesn’t to know the right price at which to said that, July has been a crucial affect most properties in terms of sell, and I believe, only a handful of month for most of the hotels in revenue. Domestic market is very them are able to deliver. We have a Goa due to the GST roll-out. We strong in Goa; we generally have structured marketing and promotions believe that this is just a small inbound tourism all year. Also, plan that helps us get a major traction hurdle and that hotels will over- properties tend to strategise and in business from the market. Vishal Khosla come it in no time. shift the focus towards MICE and other group segments to fill the Transportation, a drawback gap. Since there is a healthy Transportation is the biggest competition in the market, there is challenge in Goa. With fares a good response from the online increasing every year, it is becoming segment as well; we have been tough to manage the overall budget. making a good amount of bookings Most guests want to avail airport through various travel portals. transfers, which adds up to package costs and acts as a critical point for Price, a differentiator getting business from the market. Every property is unique and that becomes its strong The clientele selling point. Price point We are getting a mix of MICE groups also plays a vital role and inbound FITs along with a in getting business. healthy mix of online business.

Hospitality Talk August 2017

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NIKHEEL SHIRODKAR General Manager ibis Styles Goa Calangute Hotel

With increasing purchasing power price increase rather than have a problems in Goa, in spite of it of the rising middle-class, domestic specific package designed for the having a state-of-the-art garbage traffic has increased in Goa. In the off-season only, as we see a lot of disposal plant installed in Salegaon. future, we expect the market to repeat clientele. Transportation is also a little grow year-on-year. expensive in Goa, which can Some key challenges become an issue for Tweaking packages Goa is an environmentally sensitive travellers at times. Nikheel Shirodkar Market trends this year have shown state where garbage disposal, water a slight drop in occupancy during wastage treatment, and recycling monsoon. We have decided to are necessary. Garbage disposal better our existing offers by focusing is one of the biggest on added services at a nominal

ANDREA ALMEIDA COUTINHO Managing Director The Fern Beira Mar Resort, Goa

Be it a weekend binge or a regular time, we offer to them various that guests often appreciate. vacation, Goa is now one of the schemes and discounts. We are also well-situated in premier holiday destinations. The terms of availability of basic Fern Beira Mar Resort is located in Apart from that, we also host cor- necessities for guests such as the south of Goa, a more quiet side porate conferences for companies superstores, water sports, public with a very scenic view. We have an that often choose Goa as an ideal transportation, etc. average occupancy of 80 per cent, destination, given the lower airfares Biggest dilemma - Transport Andrea Almeida Coutinho year round, with an ARR of approxi- and hotel discounts or packages mately `4500. available here. The most common problem in Goa is transport. We do have public Monsoon, an ideal season Healthy competition transport but that is only available in Since Goa is a year-round Goa has healthy competition. What the evening between 7-8 pm. Other destination, during the monsoon, makes us unique is our location; we modes like taxis are very expensive guests usually want to experience are situated on the beach as they are all sans metres and not the lush greenery and the more itself, with lush green lawns readily available. The taxi union in relaxed vibe of Goa. During this and a spectacular landscape Goa is the biggest dilemma.

Hospitality Talk August 2017

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JAYAKRISHNAN SUDHAKARAN Director of Sales & Marketing Novotel Goa Resort and Spa & Novotel Goa Shrem Hotel

The city has witnessed 70 per result, the customer mix at the hotel access to local attractions makes

cent occupancy, with 5-star includes both business travellers it an ideal destination for business Jayakrishnan Sudhakaran hotels clocking in an ADR of and families. The hotel’s easy travellers and holidaymakers. more than `8000. Both our Novotel properties have witnessed a healthy growth of 7-8 per cent in ADR.

Rise in footfall during monsoon Over the years, we have witnessed a rise in footfall during the monsoon as Goa transforms into a magnificent haven during this season, attracting more travellers and giving a boost to occupancy levels.

Healthy competition a must With presence of both individual hotels and established hospitality brands, travellers visiting Goa are spoilt for choice. As the number of tourists increases, we see a healthy competition in the market.

A perfect mix Goa is the perfect destination for leisure and MICE travellers. As a

Safety in Goa Goa is one of the safest places in India for tourists. Having said that, tourists often prejudge a destina- tion based on what they see or hear, and may be concerned. It is therefore crucial for us to ensure that they get a strong sense of security all through their stay here. At Alila Diwa Goa, we ensure that there is zero compromise on security measures. We also have special practices for when a single lady is stay- ing with us, to make her feel secure. Goa’s beaches are also well-covered by a very efficient team of lifeguards. Siddharth Savkur, GM, Alila Diwa Goa

August 2017 Hospitality Talk

HT-Aug_2017.indd 33 7/25/2017 5:49:24 PM 34 F&B WHAT’S COOKING, GOA? Goa’s culinary scene is famous not just in the country but other parts of the world as well. People travel from across the world to binge on the scrumptious delights that the state has to offer. Hospitality Talk gets in conversation with spokespersons of select hotels to understand the latest F&B trends here.

Hospitality Talk August 2017

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Anupriya Bishnoi culinary delights, restaurants hospitality it offers but the and cafes are upping their game to famous Goan cuisine that ravelling for gastronomy has meet their experimental palates. food-lovers can’t get enough been the trend for quite Goa is one such Indian state that is of. Influenced by cultures that Tsome time now. As tourists immensely popular among tourists, inhabited it in the past, Goa has are flocking to unknown and both domestic and international, managed to maintain authenticity equally famous regions for tasting for not just the beaches and the by and large. RAJEEV KUMAR General Manager The Fern Kadamba Hotel, Goa

Authenticity intact Most loved dishes Goan cuisine is an exclusive choice Guests visiting Goa expect for the entire Konkan region. It some really good and has a wide range of delicacies for authentic Goan food. We ‘eggetarians’ as well as non-vege- try to provide them with the tarian diners. The cuisine is largely real flavours by using quality seafood-based, however, there are spices and seafood. Goan

some vegetarian dishes too that Prawn Curry, Kingfish Re- Rajeev Kumar are immensely popular. Goan food chado, Prawn Peri Peri, Mut- also has influences of Portuguese ton Xacuti, Pork Vindaloo, culture and cuisine. Though a Vegetable Foogath, and Baby Off-season done away with number of new restaurants offering corn Amsol are some of our most Goa is a holiday destination different cuisines have opened up, loved preparations among guests. all-year-round, and there is no the traditional flavours of Goan such thing as an ‘off-season’ in cuisine are by and large intact. It Simple strategies the state, anymore. In fact, is famous for its preparation and is Promotion on social media works all we have seen more guest becoming more popular day-by-day. the time. Word of mouth is the best participation during summer Close to 30 per cent of our guests marketing solution for promoting vacations and at the beginning of are walk-in diners. outlets and events. the monsoon season.

ALEX RODRIGUES F&B Manager DoubleTree by Hilton Hotel Goa - Arpora - Baga

([WHUQDOLQÁXHQFHV state attracts, and over the years, Goan cuisine because of its distinct Traditionally, Goan cuisine comprised the tourist inflow has increased the and unique combination of spicy rice, seafood, coconut, vegetables, need for more variety with greater flavours. Additionally, there is a rising meat, pork, and local spices. Today, emphasis on fusion food. trend of food festivals and chef com- thanks to the high volume of inter- petitions that are being organised to national tourists visiting this popular The Portuguese rule left an promote the food culture in Goa. beach destination, Goan food has ineradicable influence on the original

become a fusion of many cuisines. style of Goan cooking, leading to Since the resort is located close to Alex Rodrigues The food culture in Goa is inspired an exotic mix of truly tasty and famous beaches and Saturday Night by the variety of guests that the spicy cuisine. Most people relish Market, it attracts a good number of

The Portuguese rule left an ineradicable influence on the original style of Goan cooking

August 2017 Hospitality Talk

HT-Aug_2017.indd 35 7/25/2017 5:49:28 PM 36 F&B

walk-in guests, especially for our veg- etarian restaurant, Taal. Famous for its scrumptious spread and being sit- uated next to a beautiful lagoon, the restaurant gives guests a wonderful, memorable dining experience. It is also the only vegetarian restaurant in the vicinity that has a bar. Peri Peri, Vindaloo, and Xec Xec. of the resort. These promotions are Popular Goan style Street carts also promote the local also updated on social networking Since Goa is a coastal area, the Chorizo Pao, a spicy pork sausage sites to attract walk-ins. guests at our restaurant generally served in Goan bread (Poie), prefer seafood cooked in the Goan immensely popular among tourists More guests during monsoon style. The blend of Portuguese and as well as locals. The monsoon season that ranges Indian spices with coconut and from June to August is considered vinegar as the base, adds to the Promotions aplenty as an off-season in Goa. However, flavour and gives the dishes a We do numerous seasonal the hotel is busiest during this distinctive taste, making tourists promotions for food and beverage time due the influx of MICE groups yearn for more. Some popular in the hotel, which gives the guests including corporate off-sites dishes include Xacutis, Cafreals, options to try the various offerings and conferences.

RAJDEEP SINGH Executive Sous Chef W Goa

A mix of visitors We also get a lot of walk-in Goa has always been seen as a diners. Being only seven months premier travel destination of India. old, we have about 15-20 per cent It is visited by a large number of of non-resident covers, however, international and domestic tourists with the kind of feedback we have each year for its beaches, places been receiving, we are sure of of worship, and architecture. It has receiving a fair number of footfalls rich flora and fauna, owing to its to our hotel. Rajdeep Singh location on the Western Ghats. Goa Finer details has seen a steep rise in domestic Select dishes Good food is all about getting the tourists in the past couple of years. At W Goa, we are known for our food small things right. We do not com- The so-called off-season is slowly and its consistency. Our restaurant, promise on quality. It’s good to be drifting away and the clientele is Spice Traders, has made its mark in honest to your customer and we are being very discreetly bifurcated as the market and has a very strong fan sure we will go a long way. international (gp(during peak season) ) following. The Kitchen Table, our and domestic ((duringduring off-seasonoff-season).). all-day restaurant, has in-house as All-season state well as non-resident guests There is no such thing as an off- coming in regularly. Some star season in Goa. Monsoon gets the dishes at the hotel are Tuna Truffle best out of Goa, making the state Pizza and Black & White Prawns, seem even more beautiful.

Hospitality TalkTalk AugustAugust 20172017

HT-Aug_2017.indd 36 7/25/2017 5:49:35 PM Product 37

A better life, a better world Panasonic’s big capacity automatic cookers are a boon to the hospitality sector. These models are aimed for restaurants, hotels, caterers, and kitchens. From 3.2 litres to a maximum capacity of 7.2 litres, these cookers can cook between 2 and 4.5 kgs of rice, with many advantages over the conventional gas system.

The cookers can be placed anywhere in the kitchen and do not require ventilation. They not only save space but also conserve precious LPG. Being completely shockproof, cooking in large quantities becomes hassle-free.

Across the globe, Panasonic is respected for its commitment to quality, safety, and convenience. Manufactured in India, for India, Panasonic products are designed around the unique needs of various customer segments.

Produced with stringent quality and safety norms in a state-of-the-art facility using 100 per cent food grade material, Panasonic products are the first choice of discerning customers.

August 2017 Hospitality Talk

HT-Aug_2017.indd 37 7/25/2017 5:49:39 PM 38 Event OVER 2000 MEETINGS @ TRAVEL WEDDING SHOW The second edition of Travel Wedding Show, held from July 8-9, 2017, at Jaipur Marriott Hotel, brought together exhibitors and buyers in a speed-meeting format to transact business and enable market growth.

Ankita Saxena 32 exhibitors and nearly 64 agents who specialise in wedding buyers. Representatives from tourism, and on the second day, he second Travel Wedding various hotels like Oberoi Hotels prominent event managers and Show saw nearly 2000 & Resorts, Taj Hotels Resorts and wedding planners came under Tmeetings conducted among Palaces, Shangri-La Hotels and one roof to discuss business Resorts, Rotana Hotels & Resorts, opportunities with the exhibitors. Alila Hotels and Resorts, AccorHo- tels, Marriott Hotels India, Samode Rajeev Jain, Director, Rashi Hotels, etc., showcased various Entertainment, said, “The wedding properties that could cater to Indian market is growing at an exponential weddings. Various tourism boards, rate; it is estimated to grow by at like Ras Al Khaimah Tourism, Tour- least 20-25 per cent in the next ism Fiji, Holland Tourism, Abu Dhabi 2-3 years. The market has become Tourism and Cultural Authority, also competitive with multiple players participated at the Travel Wedding entering the industry, and we need Show to inform the buyers about such shows to bring together the various offerings of these destina- suppliers and buyers of this seg- tions, particularly suited to cater to ment to create a better business Indian weddings abroad. On the first module, grow partnerships, and day, exhibitors interacted with travel increase the revenues out of it.”

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HT-Aug_2017.indd 39 7/25/2017 5:49:52 PM 40 Merchant Talk (&2˨)5,(1'/< 5()5,*(5$7,21 Sanjay Jain, Director, Elanpro, delves into what makes this brand stand apart and the evolution of demands of guests that the industry has seen over the years.

What makes your brand unique? Elanpro focuses on new We are a refrigeration solutions product launches in the said company and we begin by category. Food items and bev- chains besides international understanding the business erages need regulated temperature chains. The local chains start requirement of the customers and conditions for storage and dispens- with low investment and hence, suggest the solution most suitable ing. It is therefore pertinent that demand for refrigeration equipment for them. At Elanpro, we focus on the demand for quality display is economical, yet robust. Increased giving the right solution with the refrigeration machinery continue effects of global warming have led correct delivery time and after-sales to see an upswing. In a short to use of eco-sensitive refrigerants. service. Over the years, Elanpro has period, we have built an extensive The use of natural refrigerants like earned its reputation as one of infrastructure to sell and service Hydrocarbon R290 is becoming a the most influential standard our product range catering to the standard. User-friendly products are bearers, pioneering the use of hospitality sector. Elanpro’s also observing a surge in demand environmentally-friendly gases and refrigeration equipment is designed in the hospitality sector. Digital developing an intelligent range of to deal with factors such as space, control is a key trend in the Indian refrigeration units now ruling the electricity, and consistency, and commercial refrigeration market. markets around the country with a enhance visibility and performance, professional approach to sales and thus being a preferred brand for We are trying our best to meet service management, and hospitality chains. the changing patterns and offer a contemporary products. complete range of value-engineered How have the demands of hoteliers kitchen refrigeration and beverage Also, to capitalise on the opportunity evolved over time? solutions to the hospitality segment. of tapping the hospitality sector of We have witnessed fast growth of metros and non-metros, we have local QSRs and local restaurant Will you be launching more products launched state-of-the-art Elanpro that will cater to this industry? Experience centres. These are Being a refrigeration solutions ultra-modern showrooms integrated company, Elanpro begins by with after-sales service facilities and understanding the business showcase the innovative, high-tech requirements of the customer products offered by Elanpro. In a and suggests the solution most world where innovation is the trend, suitable for them. We constantly we want our valued customers to strive to innovate and serve our understand a machine before customers with the latest technology Sanjay Jain making an investment. to make the products as user-friendly and as eco-friendly as possible. How are your products well-suited for the hospitality industry? Presently, the company is gearing Refrigeration equipment for up for Goa Food & Hospitality Expo the hotel industry has where we will be showcasing our witnessed a sharp in- new products for 2017. This year, crease in demand over we plan to introduce a series of the past couple of products that will help resolve the years. day-to-day hassles of hotels and restaurants. We will be launching flexi drawer, a flexible storage unit; sushi showcases, a high-tech case for display and preservation of seafood; and under-counters with glass canopies.

Hospitality Talk August 2017

HT-Aug_2017.indd 40 7/25/2017 5:49:55 PM Product 41 The strategy of scent Vedic Aroma Lab, Lucknow, flawlessly meets the requirements of customers through innovative solutions, setting new trends in the business of scent branding consultancy.

edic Aroma Lab has ambience aligned with the the area and that of the food. This introduced a new concept of the place. This concept upscale, novel scent marketing en- Vconcept of ‘Strategic is garnering popularity in hotels and hances the holistic guest experience Air Fresheners’. The company restaurants based on the theme of and takes it to an all new level. has pioneered the concept in India. Regular air fresheners just diffuse a random scent, whereas a strategic air freshener’s diffusive pleasant aroma serves a purpose. Developed as scent marketing, you can create an Arabic ambi- ence when organising an Arab food festival or use other similar scents such as chocolate to trigger emotions and drive sales. Vishesh Vijayvergiya, a renowned Scent Branding Consultant, can develop a myriad of scents for different occasions. Various aromas are available to meet different ambiences and settings like Divine Gardenia, Masala Tea, Hot Cappuccino, Swiss Chocolate, Turkish Rose, French Lavender, Arabic Agarwood and many others to create a unique

August 2017 Hospitality Talk

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GOA FOOD & HOSPITALITY EXPO IN AUGUST The fifth Goa Food & Hospitality Expo is set to be held from August 17-19, 2017, at Dr. Shyama Prasad Mukherjee Indoor Stadium, Bambolim.

oa Food & Hospitality Expo The event will give the hospitality to be held alongside the exhibition 2017, organised by Media industry of Goa an opportunity to include the Goa Bartending Cham- GPromotions, will help the stay abreast with the latest trends pionship in two categories – Cocktail industry gear up for the upcoming in the fast-evolving industry. It will and Mocktail Mixology and Flaring season. At the exhibition, provide a business platform to the Challenge. It will have a first-of-its-kind participating companies will display cutting-edge products for hotels, restaurants, cafés, bakeries, fast-food outlets, specialty retail, home bakers, homestays, the manufacturing sector, catering units, airports, institute canteens, etc. The profile of exhibitors will include commercial kitchen equipment, refrigeration, tea and coffee equipment and appliances, food and beverage, wines, spirits, beers, bar and wine accessories, frozen foods, flavours, food packaging, crockery, cutlery, glassware, furniture and fixtures, electronics and technology, housekeeping and much more. Over 800 products from various national and international brands will be on display, with live demonstrations to experience Goan community to identify challenge for bakers in Goa, and understand their features and opportunities, share experiences, recognising talent and acknowledging be updated on the latest trends. and build networks with fellow it. The organisers of the event shall members and exhibitors from have all major hospitality stakeholders around the globe. on board to support Goa Food & Hospitality Expo 2017. Other Hospitality professionals from across proposed highlights include all-Goa India are invited to participate and GM's networking, culinary demon- share their knowledge at the event. strations and interactions, product Some of the proposed satellite events launches, seminars, and workshops.

Hospitality Talk August 2017

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Infinity Resorts was established in 1991 at Corbett National Park. Today, the brand has luxurious inresorts in fivethe of the world’s renownedwild tiger reserves located at Corbett, Kaziranga, Kanha, Bandhavgarh, and the vast wilderness of the Rann of Kutch. Haren D Khatau, Director, Infinity Resorts, talks more about the brand.

Tell us about the USP implementation is difficult due to think about expansion plans ranging RI,QÀQLW\5HVRUWV the different tax slabs. However, from food and beverage business Our USP is The Corbett Foundation over a period of time, I am sure to travel related services. Doing (TCF), founded by my parents in these problems will be eased out business in India is not easy and I 1994. Our main objective at Infinity and this tax will be beneficial to feel that unless the ease of doing Resorts is to welcome as many business-owners and consumers. business is enhanced rapidly and guests as possible to stay at our processes be made more transpar- chain of hospitality establishments The year has been challenging ent, we will lose our competitive when they choose to visit national IRUWKHLQGXVWU\VRIDU:KDW edge to other Southeast Asian parks and areas of wilderness. is the way forward? countries that have done very well The way forward is to complain in attracting tourists to their cities Haren D Khatau We interact with our guests, allow less and work harder. There is a lot and towns. participation of our guests in TCF of scope for improving upon what programmes, organise wildlife film we already have, but the relevant shows, slide shows, village walks, authorities must improve infrastruc- visits to the tribal museum, and ture, spend more money to improve undertake other conservation tourist attractions, build more civic efforts. We also run a programme amenities, and encourage the tour- for school children and actively ist offices to work harder to promote advocate TCF's mission to bring India as a clean, safe, and attractive about passion and dedication in destination, worldwide. fulfilling its ambition that man and wildlife can live in harmony. What kind of challenges do you face in this business? +RZKDVWKHÀUVW There are too many wildlife quarter been for you? resorts that do not care for the The first quarter was both good conservation of nature or the and bad as some of our resorts did environment; they only care for their fantastically well while others did bottom line, which is very sad and not fare as well. Demonetisation short-sighted. Without wildlife, it affected some of our business dur- is not possible to attract guests to ing the year-end peak season but wilderness areas and enhance their overall, we did quite well. stay and understanding of nature and all its beauty. What is your take on GST? GST is a giant step forward to 7HOOXVDERXW\RXUH[SDQVLRQSODQV create a common tax platform for My plans are now to further improve all kinds of goods and services. The on all five resorts and after that,

Hospitality Talk August 2017

HT-Aug_2017.indd 44 7/25/2017 5:50:05 PM Guest Column 45

LOSING EXCESS BAGGAGE

These days, people are increasingly working towards lowering their intake of unhealthy food.We try and understand the basics of emerging diet plans and what one must strictly adhere to for healthy living.

ealthy food refers to the continuously working to burn those Excessive protein is bad for food that leaves a positive calories, which in turn is going to bones: High consumption of protein Himpact on our body. Its pros increase your metabolism. initiates excretion of calcium from and cons depend on three ques- bones, but regular consumption of tions - what, when, and where. The high metabolism rate will take higher proteins reverses the process. Although healthy eating can be fairly care of your fat deposits and will simple, the mushrooming of various break down that extra food, giving Fats are not healthy: The past diet plans and diet gurus has created you the right amount of energy that decade saw an epidemic of heart confusion among many. your body requires. diseases and a few studies have floated around indicating that MUST-DOS FOR HEALTHY EATING Exercise: Though a number of diet fats are unhealthy. However, it Gautam Chaudhry Balanced-nutrient diet: It is plans may suggest easier ways to is a proven fact today that our important that every meal should reduce fat deposits, it is imperative anatomy requires saturated and have balanced amounts of nutrients, to do at least a 45-minute routine healthy fats. i.e., the right proportion of dedicated to simple cardio exer- carbohydrates, fats, proteins, fibre, cises that may include a brisk walk, Dieting will help lose pounds: etc. For an easy evaluation and cycling, etc. Dieting without proper knowledge understanding of the contents of a can be a disaster. If you want to One needs to plate of food, one must ensure it Biodynamic produce: Biodynamic lose weight, you need to increase comprises 50 per cent vegetables, is all about going back to the basics your metabolism and in order to follow a healthy 25 per cent starch, and 25 per cent of farming. There are seasons and do that, the first step is to increase routine first and healthy protein. Fats are important geographies for every product the number of meals you take and for our body; one must know to to grow, and they define the reduce the size of each meal. only then opt for a differentiate between healthy and consumption patterns. Biodynamic diet plan per the body unhealthy ones. fruits and vegetables are easily Refined products are easily available in the local marts. digested: This is true, but only to type and daily routine Quantity of food and intervals: a certain extent. Refined products We must take smaller, frequent MYTHS OF NUTRITION SCIENCE do not have any required nutrients meals. If you involve your body in Egg yolk is unhealthy: Egg yolk and give only calories. In addition consuming smaller meals every 2.5 has all the nutrients that are to this, they affect our metabolism hours or so, then the body is required for a healthy life. adversely. They have high fructose content, which helps gain fat in a rapid manner. About the author Chef Gautam Chaudhry represents the exclusive group of IN CONCLUSION creative chefs who pioneered the trend of Progressive Indian Cuisine. One needs to follow a healthy He is also Director, Demiurgic Hospitality, Delhi and Giant Foods, Dubai, routine first and only then opt for providing hospitality solutions to restaurateurs. He also represents a diet plan per the body type and Customized Kitchen India (CKI) as its Brand Ambassador. daily routine.

August 2017 Hospitality Talk

HT-Aug_2017.indd 45 7/25/2017 5:50:08 PM 46 Products

Lighting economically Binge on fruits NTL Lemnis has launched another series of innovative products, the GAIA Crunchy Muesli - Real Fruit Pharox Apollo Retrofit LED bulbs (12W and 14W) for home and is a delicious combination of healthy commercial spaces. These LED bulbs can easily replace the existing multigrain and succulent pieces of CFLs and incandescent bulbs in the papaya, apple, pineapple, and raisins. existing bulb-holders without any While the rolled oats, wheat flakes, hassle. This latest NTL Lemnis and corn flakes provide you with a product is designed for multiple good dose of fibre, the added chunks applications like residential and of fruits give nourishment and bursts commercial centres, hospitals, of flavour in every bite. Enjoy GAIA Crunchy Muesli – Real Fruit schools, etc. These lamps are with milk, yoghurt, ice-cream or simply munch on it as an all-day manufactured in India and are guilt-free snack. specially developed for Indian power conditions. The 100 per Air so smart cent, indigenously designed and Hicare, in partnership with Blueair, aims at purifying the air in developed electronic driver of the your house with the launch of a new air purifier, the iClassic 280i lamps is their powerhouse. with patented HEPASilent technology that ensures whisper-silent delivery. Categorised under ‘Smart’ air purifier models due to its Wi-Fi enabled mode, the air purifier can be controlled by an application, Blueair Friend, from your Android or Apple phone. Hicare’s trained personnel will help you through the installation and subsequent service and Good to cook upkeep of this superior When it comes to cooking, having a reliable cooktop is a must for air purifier, delivering a all kitchens. Faber’s burners on a gas hob cook faster and more matchless experience. economically, so even a litre of water can boil in approximately two minutes less than other burners. Faber burners utilise more energy and distribute the heat more evenly over the entire surface of the pan. Faber has maximised the distance between all burners, in turn facilitating the use of large pots and pans on all burners, simultaneously. The elegant iron trivets can be removed individually for easy cleaning. Monsoon in-house Le Creuset has launched its Marseille Blue collection in vibrant shades of blue for casseroles, kettles, mugs and tea pots, making it a must-have for the season. The Marseille Blue collection includes the signature cast-iron cookware as well as stoneware collection. The cast-iron range fuses tradition with modernity. Its resilient material along with features like toughened enamel interiors, larger handles, and heat-resistant steel knobs serve to make it the most sought-after range of Le Creuset. The stoneware assortment is made from specialist clays and fired at the highest temperatures providing exceptional thermal resistance, making it an indispensable product for any kitchen.

Hospitality Talk August 2017

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Hospitality Talk August 2017

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Hospitality Talk August 2017

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DEBASHISH BHOWMIK Senior Vice President Hotel Clarks Shiraz, Agra

Debashish Bhowmik has been appointed as Senior Vice President at Clarks Shiraz, Agra. He has more than 30 years of experience in the hospitality industry, with 14 years being spent as part of the Clarks Group of Hotels. He returns to Clarks Shiraz, Agra, after being associated with an academic management company as Head of their Melbourne unit. In the new role, Bhowmik will be responsible for taking the hotel to greater heights through his acumen in hotel OS operations, business development, and relationship management. MOVEMENTS

VIKAS KUMAR ANUJ CHAUDHRY Hotel Manager Hotel Manager Courtyard by Marriott Kochi Airport Hotel ibis New Delhi Aerocity

Vikas Kumar has joined Courtyard Anuj Chaudhry has been appointed by Marriott Kochi Airport as Hotel as Hotel Manager at Hotel ibis Manager. Prior to his new role, he New Delhi Aerocity. He has over was the Director of Operations at 13 years of experience in the JW Marriott Hotel Chandigarh. A hospitality industry and has veteran in the hospitality industry spent more than 10 years with with over 16 years of experience, AccorHotels India. Prior to this he brings leadership and a dedica- appointment, Chaudhry was work- tion to service in his new role as ing in the capacity of Director of Hotel Manager. Kumar has worked Operations in the same property and with numerous properties like W contributed to a successful ramp-up Maldives; Aloft Bengaluru Cessna of hotel operations with the increase Business Park; Sheraton Dammam in inventory from 316 to 445 keys. Hotel & Convention Centre, Saudi Arabia, among others.

DEEPAK VERMA Director of Sales Pullman and Novotel New Delhi Aerocity

Deepak Verma is the new Director of Sales at Pullman and Novotel New Delhi Aerocity. An MBA in Sales and Marketing, Verma was earlier working with the Hyatt Regency, New Delhi. Starting his decade-long career with The Leela Palaces Hotels & Resorts, he has worked with leading hospitality brands. The list also includes Mövenpick Hotel & Spa Bangalore and The Leela Ambience Gurugram Hotel & Residences.

August 2017 Hospitality Talk

HT-Aug_2017.indd 53 7/25/2017 5:50:29 PM 54 Talking People

DUSHYANT SINGH PARUL THAKUR RAJESH KUMAR GUPTA SUBHABRATA ROY Managing Director General Manager General Manager General Manager Dholpur Palaces and JW Marriott Hotel The Orchid Pune, Four Points By Sheraton Lodges Bengaluru Balewadi Navi Mumbai, Vashi

Bandhavgarh is my I try to spend as My all-time Domestic or favourite Indian much time with my favourite cuisine international, destination and daughters as I can, is Mughlai and I would always internationally, I love whenever I get time the cuisine of prefer a seaside the city of London” off work” Balochistan” destination” I am a big-time animal lover. My most preferred destination $IHZWKLQJVWKDWKHOSPH I am very fond of playing ,KDYHÀYHGRJVDQGWKH\ in India is definitely Goa. It de-stress are spending time cricket. It helps me keep KHOSPHXQZLQGOLNHQRWKLQJ has always helped me unwind ZLWKIDPLO\ORQJZDONVVKRUW ÀWDQGPDNHVPHVWURQJ, HOVHFDQ0\EXVLQHVVDOORZV completely, enjoying its pleas- holidays, and reading. One of GRQ·WMXVWOLNHWRSOD\WKLV PHWRH[SORUHZLOGOLIH,QP\ antly laid-back culture accom- my favourite memories is the IDPRXVVSRUWEXWDOVRIROORZ WLPHDZD\IURPP\GRJV, panied by the great coastal WLPH,VSHQWZLWKP\IDPLO\ it religiously. I hardly get any love gardening and reading. cuisine. When it comes to in Kashmir, also my favourite IUHHWLPHEXWZKHQHYHU,GR, My all-time favourite book is international destinations, I holiday destination. I am a like to spend it in the kitchen, The Old Man and the Sea. recently discovered Europe foodie and like to try anything preparing simple recipes. Bandhavgarh is my favourite and have fallen in love with its edible under the sun, my all- I also like to de-stress Indian destination and rich heritage and culture. I try time favourite cuisine being E\ZDWFKLQJWHOHYLVLRQRU internationally, I love the city to spend as much time with Mughlai and the cuisine of reading a book. Domestic or of London. I am a foodie and my daughters as I can, Balochistan. One thing about LQWHUQDWLRQDO,ZRXOGDOZD\V love to try various cuisines, but whenever I get time off the PHWKDWQRWPDQ\SHRSOHNQRZ prefer a seaside destination DPELDVHGWRZDUGV5DMDVWKDQL busy schedule at work. LVWKDW,ZDVLQWKHGHEDWH DQGHQMR\DOOZDWHUVSRUW cuisine, my favourite dishes Recently though, I have team for six years in high DGYHQWXUHVDORQJZLWK being Ker Sangri and Gatte started training to run, a great school, but still can't seem to some delightful seafood ki Khichdi. stress buster. ZLQDQDUJXPHQWZLWKP\ZLIH by the shore.

Talking People is our attempt to know more about our industry members beyond their workplace.

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