For the very first time, Western India Culinary Association (WICA) organised its Chef's Connect Conference at FHW, Mumbai this year, which also saw the launch of the coffee table book 'Çulinary Flavours of Western India'
Studies and Research gave an interesting presentation on 'Managing Change in a VUCA world'. VUCA is an acronym for challenges like volatility, uncertainty, complexity and ambiguity.
PROFITABLE F&B PROGRAMMES
The importance of F&B programmes was the talking point of the Chef's Connect presented by Pillsbury (a brand of General Milss India) at FHW Mumbai 2018. The first panel discussion was on 'How to create relevant and profitable beverage programmes in hotels and restaurants and the changing role of the beverage manager' with leading experts in the industry. The panelists included Sovna Puri, wine and spirits taster and trainer; Pankaj Balachandran, Indian ambassador, Monkey Shoulder; Ritesh Choudhary, director of F&B at the Taj Mahal Palace, Mumbai and Yash Bhanage, partner, O Pedro and The Bombay Canteen.
Speaking about the recently introduced F&B programmes, Bhanage said, “It has now become approachable and accessible. We are now leaving the conventional mocktail programmes behind." Puri observed, “It's not just about how our programmes have changed but even the customer has grown conscious of his/her tastes and health preferences. Having salads is not just cool anymore but having a different menu now satisfies the customer.” From five-star hotels to newly opened restaurants, guests and customers are no longer happy with a set menu but rather prefer a completely customised menu. “The market segment is taken into consideration along with change of seasons and planning accordingly, we create seasonal menus during Christmas and New Year,” said Choudhary.
INCLUSION OF CHEFS
Diese Geschichte stammt aus der February 2018-Ausgabe von Food & Hospitality World.
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Diese Geschichte stammt aus der February 2018-Ausgabe von Food & Hospitality World.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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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.
