CATEGORIES

Managing A Cost Efficient Kitchen In Times Of Price Volatility

The second day of the 39th edition of EF&H Expo saw executive chefs and F&B heads of leading hotels in Mumbai voice their views on the challenges and opportunities faced by them in running a cost efficient kitchen during times of volatility in pricing of staple ingredients.

Think About Where The Market Is Headed, Prepare For Tomorrow, And Move Fast

Chander Baljee, CMD, Royal Orchid & Regenta Hotels is a veteran hospitality thought leader and an expert on owned, leased, managed and franchised hotel models. His success story features in a book titled ‘Stay Hungry Stay Foolish’ which follows the professional journey of 25 IIM Ahmedabad entrepreneurs. In an exclusive interview with Steena Joy, he elucidates on the changing hospitality landscape, the demand for industry status and advises hoteliers to boldly venture into newer segments, try new niches and create new experiences.

TODAY'S CHEFS ARE RECOGNISED, NOT JUST AS ARTISANS OF FOOD, BUT ALSO FOR THEIR SKILLS AS CULINARY AMBASSADORS

Chef Davinder Kumar, president, Indian Culinary Forum and VP (F&B Production) & executive chef, Le Meridien New Delhi, started his career in 1972 with the Oberoi Group of hotels. The group later sponsored him to go to the Lychee Technique de Hotelier in Paris, to work with selected chefs specialised in French cuisine. He was also the sole Indian representative at the International Cooking Festival held in Tokyo in 1983 and was awarded a medal for his presentation of Indian cuisine. He speaks to Steena Joy on how the culinary scene has evolved in India and his vision for ICF.

Industry experts laud Centre's decision to boost infra and tourism sector in Union Budget for FY 2020-21

THE UNION BUDGET for FY2020-21 focused on three key themes - aspiring India, economic development and caring society.

The demand-supply gap in Indian hospitality industry

At the second GM's Conclave held at the 39th edition of EF&H Expo in Mumbai, our esteemed panelists from leading hotels in Mumbai and Pune discussed the room inventory status in the metros and why hotels need to change their market mix to open up new opportunities.

Go for the kill: Saving v/s vendor relationship

Organised in association with Hospitality Procurement Managers' Forum (HPMF), the second day of the three-day EF&H Mumbai Expo conducted the Power of Purchase, where the who's who of the hospitality procurement fraternity discussed ways to balance two aspects i.e cost saving and maintaining vendor relationship strategically.

Impact of automated revenue management system using Artificial Intelligence in hotels

It is time that concepts like Artificial Intelligence and machine learning also enter the field of marketing and pricing, and not just directly relating to enhancing superior guest experience, says Siddharth Goenka, founder, Aiosell Technologies.

Economic slowdown: Riding out the storm

The first GM's Conclave panel discussion at the 39th edition of Express Food & Hospitality Expo in Mumbai highlighted how the country's hospitality industry is strategising to face the slowdown.

Designing experiential spaces

Hotels and restaurants are reshaping the look, feel and appeal of their properties, using exterior and interior designs as one of the differentiating methods to create unique experiences. Hospitality spaces are moving from utilitarian functionality to contemporary aesthetics and experience driven developments engaging the senses.

INDIA IS ONE OF THE LARGEST POTENTIAL EXPORT MARKETS FOR JIANGXIAOBAI PURE

VBev, a dynamic company engaged in the import, marketing, sales and distribution of international wines, spirits and beers recently introduced first and only premium Baijiu - Jiangxiaobai Pure in the India market. In coversation with Akshay Nayak, Sumedh Singh Mandla, CEO, VBev India and Zoe Fu, director of International Business, Jiangxiaobai, spoke about the future roadmap of the premium white spirit in India market.

'I Believe That The Most Successful Women Are Risk-Takers'

Saba Dhanani - a daughter, a wife and a mother is the director of operations at Sayaji Hotels a chain of leading hotels in tier-II and III cities founded by Raoof Razak Dhanani. Her achievements bring to the life the meaning of woman power in the hospitality sector in India. In conversation with Akshay Nayak, Dhanani highlights how she is breaking the glass ceiling

Overcoming the barriers to Hospitality 4.0

As the world moves towards the Fourth Industrial Revolution, more advanced technologies are being utilised today with the goal of improving productivity across industries. However, revolutionary change does not occur overnight and there remain barriers in ensuring the smooth transition to Industry 4.0, says Martyn Cox, event director, FHA - HoReCa

D.A.T.A by design

Nestled deep in the woods of the Sahyadri Range, Della Adventure Training Academy (D.A.T.A) by the Della Group is a one-of-its-kind military themed luxury camping resort aiming to converge military self-defence awareness with exuberant hospitality. Akshay Nayak checks out the design elements that make it an experiential hospitality product

Canadian maple syrup has evolved to more value added products

CANADA produces 76 per cent of the world's maple syrup.

INDIA'S FOOD PROCESSING SECTOR: COMING OF AGE

India's move to allow 100 per cent FDI in food processing, has already attracted US$ 463.44 million in the first half of the current fiscal and is expected to reach upto US$ 1200 million by end of the year.In this AAHAR Special, we take a look at some of the growing players in this sector

'MY PRIME AIM IS TO SPREAD INDIAN CUISINE ABROAD THROUGH VARIOUS EVENTS AND DINNERS'

Chef Sultan Mohideen recently joined Signum Hotels and Resorts as the grand master chef. He has also won many awards including the National Tourism Award in 2014 from Ex-President of India, Pranab Mukherjee and has also served Superstar Rajni Kanth in 1996. In conversation with Akshay Nayak, Chef Mohideen highlights his efforts in revisiting and promoting Indian cuisine

How Indian hospitality segment can achieve the best satisfaction score with AI

Artificial Intelligence (AI) is the most trendiest topic across the world and has immense potential to empower India’s promising hospitality segment with ultimate guest satisfaction score.

'I TOOK A WEEKEND JOB AS A COMMIS CHEF AND ITALL STARTED FROM THERE'

Starting his career under the guidance of Gary Rhodes, Michelin star Chef Gary Foulkes has since worked with a whole series of acclaimed chefs including John Campbell, The Vineyard at Stockcross; Richard Neat and also William Drabble at the Aubergine in Chelsea. During his twocity tour of India with All Things Nice to host a dinner in Mumbai and Delhi, Chef Foulkes spoke about his timeline of career in the culinary arts sphere

'WE STILL NEED MORE FEMALE LEADERS ESPECIALLY IN INDIA AND SOUTH ASIA'

Being well versed with Accor’s processes and systems in sales, marketing and distribution, Kerrie Hannaford, VP- commercial, Accor India & South Asia, strives to integrate and capitalise on the current team strengths to Accor in the best interest of their hotels network in India. In an interview with Akshay Nayak, Hannaford reiterates that the Indian hospitality industry still needs more female leaders

NEW KIDS ON THE BLOCK

Sarovar Hotels & Resorts

‘FAUCET NOZZLES BYALTERED HELP SAVE 90 PER CENT OF WATER CONSUMPTION'

Altered, a Swedish innovation company that provides low effort-high impact solutions has introduced a tap nozzle that reduces water consumption up to 90 per cent without affecting the functionality of the faucet. In conversation with Akshay Nayak, Mikael Abbhagen, head of design and co-founder at Altered speaks about Altered branded water-saving equipment's application in the hospitality industry

Express Food & Hospitality's Atithi Devo Bhava Confex Series debuts in Pune

INDIA’S FOREMOST hospitality trade publication by The Indian Express Group, Express Food & Hospitality’s new initiative, The Atithi Devo Bhava Confex Series, debuted in Pune recently.

The Great Indian Culinary Challenge (GICC) tastes Puneri Tadka

THE GREAT INDIAN Culinary Challenge (GICC) was held at Symbiosis School of Culinary Arts (SSCA) recently.

'We receive commendable number of Indian MICE travellers'

Sheraton Grand Macao Hotel, Cotai Central, the largest Sheraton property in the world with 4001 keys, along with The St Regis Macao, Cotai Central offer state-of-the-art facilities for MICE travellers. Daniella Tonetto, GM - Sales & Marketing and Saurabh Bakshi, GM - Operations, for both the hotels, speak to Akshay Nayak about the importance of Indian MICE in the Macao market

Rational completes 10 years in India; registers 30 per cent Y-o-Y growth

RATIONAL, globally leading commercial combi-oven producing major from Germany, is celebrating its 10th anniversary in the India market in 2020.

'NIPS GROUP AIMS TO BE INDIA'S LARGEST HOSPITALITY CONGLOMERATE IN NEXT FIVE YEARS'

Providing an array of national and international hospitality and culinary programmes ranging from diploma level to masters, NIPS Group of Institutes strives to provide best-in-class all-round hospitality education to the aspiring hospitality students. Vivek Pathak, group MD, NIPS Group speaks to Akshay Nayak about the many facilities that the group of institutes provides

WEEKEND

High degree

'ITDC IS REPOSITIONING ITSELF AS A ONE STOP SOLUTION FOR HOSPITALITY, TRAVEL AND TOURISM RELATED NEEDS'

Celebrating a legacy of more than 50 years in the tourism and hospitality industry, Indian Tourism Development Corporation (ITDC) has come a long way. In conversation with Akshay Nayak, Piyush Tiwari, director – Commercial & Marketing, ITDC highlights how ITDC is adapting to the modern business scenario in the country

Wellness Needs Of The New Age Hotel Guest

As the global wellness movement continues to grow, hotels are examining how they can integrate health, fitness and well-being into the heart of guest experience, says Nilesh Kantak, spa manager, The Leela Mumbai

Bright Future For Dark Kitchens?

Thriving on an array of advantages like low capex, operational costs, and high returns in low gestation period, cloud kitchens or dark kitchens as a concept has come a long way, disrupting the foodservice market since their mushrooming period just a couple of years ago. However, certain concerns like quality and hygiene, customer retention and increased dependence on the Internet for orders, can cast a shadow on the future of the concept.