ASHOWWITH NEWBEGINNINGS - Food Hospitality Worldfhwexpo.com/pdf/PRESS RELEASE - FHW Bangalore June...

July 1-15, 2014

FOOD & HOSPITALITY WORLD

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20

The 23rd edition of Food Hospitality World had many firsts to itscredit this time - an awards ceremony certifying authentic Italian

restaurants in India, an honour event felicitating 12 iconic hospitality brands from southern India and a creative

cooking bloggers' challenge

BY RITUPARNA CHATTERJEE

ASHOWWITHNEWBEGINNINGS

July 1-15, 2014

FOOD & HOSPITALITY WORLD 21

T H E M A I N F O C U S(

THE 23RD EDITION

of Food Hospitality

World (FHW) opened

to business at KTPO

Whitefield in Bengaluru on

June 12, 2014. The three-day

B2B food and hospitality

tradeshow, held from June 12

to 14, was inaugurated by Ugo

Ciarlatani, consul general of

Italy in Mumbai. Other digni-

taries present at the inaugu-

ration were R Anand, vice

president, The Indo-Italian

Chamber of Commerce and

Industry (IICCI); Cesare Sac-

cani, vice president, IICCI;

Mel Shah, managing director,

Hannover Milano Fairs India

to name a few. Also present at

the exhibition was B

Venkatesh, member, steel

consumer's council, ministry

of steel, Government of India

who spoke on the significant

contribution made by such

trade exhibitions to the food

and hospitality industry in In-

dia. “The whole experience of

the FHW exhibition was good

in terms of the quality of ex-

hibitors. FHW is the perfect

one stop platform for B2B

networking and also gives a

big boost to the investors in

the food and hospitality in-

dustry. The exhibition has

managed to live up to the ex-

pectations of Bengaluru,”

opined Venkatesh. The high-

light of the exhibition was a

series of maiden events this

time.

FHW exhibition in associ-

ation with IICCI hosted the

Ospitalita Italiana awards for

the first time on the inaugural

day. Ospitalità Italiana, an ini-

tiative which aims to certify

authentic and quality Italian

restaurants globally, was de-

veloped by Unioncamere in

collaboration with – Feder-

azione Italiana Pubblici Eser-

cizi – and with the support of

IS.NA.R.T. – Istituto

Nazionale Ricerche Turis-

tiche. At the 23rd FHW exhi-

bition, the awards felicitation

was done by prominent Ital-

ian diplomats and members

of the IICCI. Speaking at the

awards ceremony, Ciarlatani

stated, "India and Italy have

the same commitment to pro-

mote food and food machin-

ery. The demand for Italian

food is increasing in India.

However, India needs to work

on simplifying the regulations

regarding labelling of food

products. India needs to at-

tract international companies

in sectors where the country

is not a producer like

sparkling water. We want to

increase our presence in In-

dia and India can export more

products to Italy."

Another debut event at the

exhibition this year was Hos-

pitality Trailblazers, held on

the second day. The hospital-

ity industry in Southern India

has served up many iconic ho-

tel brands that have set

benchmarks and blazed a

trail for others to follow. At

this year's exhibition, 12 of

these Hospitality Trailblazers

to have made a unique dis-

tinction in the southern hos-

pitality space were honoured.

The honours were given un-

der five categories - Sustain-

ability, Wellness, Heritage,

MICE and Homegrown

brands. CGH Earth, The

Windflower Resorts Spa and

The Green Path were felici-

tated with the honour under

Sustainability; Our Native

Village and Soukya under

Wellness; St Mark's Hotel

Bangalore, The Taj West End

Bangalore and ITC Windsor

Bengaluru under Heritage;

Lulu International Conven-

tion Centre and Hyderabad

International Convention

Centre under MICE; and Or-

ange County Luxury Resorts

and Abad Hotels and Resorts

under Homegrown Brands.

Apart from these special

events, FHW also hosted Hos-

pitality Think Tank, a panel

discussion on the topic - The

business of catering: what's

on the table? The discussion

highlighted and addressed

some of the issues plaguing

institutional catering and ho-

tel banqueting ranging from

manpower issues to efficient

waste management practices

and the challenges of sourc-

ing ingredients among many.

On the final day, another

event that made its foray for

the first time into the exhibi-

tion was the Cornitos Food

Bloggers Meet Season Two, a

competition wherein food

bloggers showcased their

culinary skills by creating dif-

ferent kinds of innovative

The demand for Italian food is increasing inIndia. However, India needs to work onsimplifying the regulations regarding labellingof food products. India needs to attractinternational companies

cover)cover)

July 1-15, 2014

FOOD & HOSPITALITY WORLD22

toppings on nachos. The com-

petition was divided into

three rounds and witnessed

participation from 30 food

bloggers. Each round wit-

nessed participation from 10

bloggers and went on for a du-

ration of an hour. The first

round was judged by Chef

Vicky Ratnani, corporate chef

at Aurus and Nido, cookbook

author and TV show host.

The second round was judged

by Chef Ramaswamy V and

the third round by Chef Varun

Bajaj, application chef, Ratio-

nal. Speaking about the com-

petition, Vikram Agarwal, di-

rector, Greendot Health

Foods stated, “Through this

competition we want to cre-

ate awareness about healthy

snacking and the use of nutri-

tious dressing. Overall the

competition was good and we

got a good response.”

The three-day exposition

witnessed exhibitors coming

from different segments of

the food and hospitality in-

dustry like F&B, interiors,

kitchen equipment, house-

keeping, bakery to name a

few. Spread across 10,000 sq

mtrs of KTPO, Whitefield, the

exhibition hosted approxi-

mately 200 national and in-

ternational participants this

time and consisted of theme

pavilions from different coun-

tries. The exhibition aims at

providing solutions to various

industry-related problems

faced by hoteliers, restaura-

teurs, facility managers,

prospective students and dis-

tributors. Organised by

Global Fairs & Media – a joint

venture between Hannover

Milano Fairs India and The

Indian Express, this year's

edition in Bengaluru set new

benchmarks through these

special events.

July 1-15, 2014



The highlight at this year's FHW Bengaluru was a special honours evening, where12 hospitality brands of south India were felicitated for having set benchmarksand blazed a trail for others to follow

Blazing a trail

AT FHW 2014 Ben-

galuru it was debut

time for an event that

in itself was epoch

making. For the first time in its

23 years, India's leading B2B

hospitality trade show took the

lead in honouring on one plat-

form, 12 iconic hotel brands,

each for carving a unique space

for itself in the southern hospi-

tality space. The event called

Hospitality Trailblazers was

held on the inaugural day of the

three day trade show.

The honours were listed un-

der five categories - sustain-

ability, wellness, heritage,

MICE and homegrown brands.

The honours were given away

by V Rajagopal, CEO, Kerala

Bureau of Industrial Promo-

tion (K-bip).

CGH Earth, Windflower

Group of Hotels and The Green

Path were felicitated with the

honour under sustainability.

Each of these brands were

recognised for their contribu-

tions toward sustainable and

responsible tourism, being re-

spectful of nature and local

ethos. Some of them have in-

troduced organic farming, cre-

ated viable plantations and set

up market mechanisms, such

as purchasing produce from

the local community. Our Na-

tive Village and Soukya were

felicitated under wellness. Both

brands have grown into bench-

mark models for holistic living

and not just as healing centres.

Under the category of her-

itage, three brands - St Mark’s

Hotel Bangalore, The Taj West

End Bangalore and ITC Wind-

sor, Bengaluru were honoured.

All three properties have re-

tained their colonial charms and

their ambience amidst the hus-

tle and bustle of Bengaluru city.

Lulu International Conven-

tion Centre and Hyderabad In-

ternational Convention Centre

(HICC) were honoured in the

MICE segment. Both the

brands have been successful in

placing new regions on the

MICE map - Hyderabad and

Thrissur - despite skepticism

and today they have scripted

their own success story in the

MICE space.

FHW also decided to honour

two trailblazers - Orange

County Luxury Resorts and

Abad Hotels and Resorts - un-

der Homegrown Brands, for

their product innovation and ef-

forts in building new destina-

tions like Coorg untouched by

international brands.

For the first time in its 23 years,India's leading B2B hospitalitytrade show took the lead in honouring on oneplatform 12 iconic hotel brands

Our 12 Trailblazers (from L-R front row): Tharun Giri, Windflower Group of Hotels; Tejus Jose, HICC; Vinita Bartlett, ITC Windsor, Bengaluru;

J P Menon, St Mark's Hotel Bangalore; Jose Sebastian; Lulu International Convention Centre; C B Ramkumar, Our Native Village

(from L-R back row): Dr Sateesha Ranganagi, Soukya; H R Jayaram, The Green Path; V Rajagopal (Chief Guest); Riaz Ahmed, Abad Hotels and Resorts;

Michael Dominic, CGH Earth; Cherian T Ramapuram, Orange County Luxury Resorts

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July 1-15, 2014


Sustainability: CGH Earth Sustainability: The Green Path Sustainability: Windflower Group of Hotels

Wellness: Our Native Village Wellness: Soukya Heritage: ITC Windsor, Bengaluru

Heritage: St Mark’s Hotel Bangalore Heritage: The Taj West End Bangalore MICE: Lulu International Convention Centre

MICE: Hyderabad International Convention Centre (HICC) Homegrown Brands: Abad Hotels & Resorts Homegrown Brands: Orange County Luxury Resorts

July 1-15, 2014



Cater with care

THIS YEAR AT Food

Hospitality World

(FHW) Bengaluru, a

refreshing and signifi-

cant discussion was brought to

the table during the Hospitality

Think Tank panel discussion

on the topic - The business of

catering: what's on the table?

The panel discussion touched

upon the emerging trends in

corporate catering services,

the benefits of maintaining ut-

most service quality and hy-

giene standards during cater-

ing and the impact of

operational efficiency in cater-

ing services. Moderated by

Reema Lokesh, editor, Food &

Hospitality World, the discus-

sion witnessed participation

from five panelists - Vinay N

Kumar, general manager – op-

erations, The Akshaya Patra

Foundation; Aaslesh Varghese,

director F&B, Hilton Bangalore

Residences; Ayyappan Nallape-

rumal, assistant F&B manager,

The Leela Palace Bangalore;

Saji Thachery, F&B manager,

The Taj West End Bangalore;

and Mahesh Pillai, executive

assistant manager – F&B, The

LaLiT Ashok Bangalore.

Operational challengesKick-starting the discus-

sion, Kumar gave an insight

into the operational challenges

of The Akshaya Patra Founda-

tion, a not-for-profit organisa-

tion providing mid-day meals

to around 1.4 million children

from 10,631 schools across nine

states in India since 2000.

Maintaining consistency in

procurement was one of the op-

erational challenges high-

lighted by Kumar. “While pro-

curement in itself is not a major

challenge because of the pres-

ence of numerous vendors in

the market, there is the issue of

maintaining consistency in

price and quality. Since we are a

not-for-profit organisation,

procuring quality produce be-

comes more challenging since

we have to pay vendors as per

the market rate without ex-

ceeding our allocated budget.”

Reiterating the same concern

was Pillai who spoke on the

challenge of maintaining qual-

ity during bulk purchasing.

“Since banqueting in hotels re-

quire procurement in volumes,

quality tends to take a back-

seat. In 2013, 18-20 per cent of

the fresh produce that we pro-

cured was sent back because of

quality issues. However, when

we have large volume catering

like 1000 pax, we cannot afford

to send back 18 per cent under

such circumstance,” added

Pillai.

Another operational chal-

lenge highlighted by the pan-

elists was maintaining an effi-

cient and effective waste

management system. Since

contract/corporate/institutional

caterers manage food produce

The Hospitality Think Tank paneldiscussion at this year's FHWBengaluru exhibition aimed tohighlight and address issuesplaguing the contract, corporateand institutional cateringindustry in India

By Rituparna Chatterjee

in larger quantities, the chal-

lenge for them is to have a ro-

bust waste management sys-

tem in place. Elaborating on

this, Thachery stated, “We try

and reduce our waste manage-

ment to the minimum since

people are looking at both the

top and bottom line. We have

associated with charitable in-

stitutions, where we send in

our leftover food which are dry

and can be preserved. Food

cost is one of the first KRAs

that a chef and a F&B manager

are rated on. Hence it is chal-

lenging for us to maintain a

cost of 21-23 per cent. We do

the costing much prior to the

event and we always take a 10

per cent carry forward of a

number. However, it becomes

difficult for us to cater if the

number goes higher.” Another

efficient waste management

practice is to control the waste

from the source, highlighted

Varghese. For the same, Hilton

Bangalore Residences started

a 'No Bin Day' initiative, which

is implemented four times a

week. During these days, bins

are not kept in the cafeterias to

discourage guests from throw-

ing food. “We have told our

staff not to waste food and the

chef also plans out a salad

based menu which guests usu-

ally do not throw. On a daily ba-

sis we weigh the wet garbage in

kilograms because when left-

over food is thrown in the bin,

then the food fails to reach the

underprivileged and in turn in-

creases your food cost. By

weighing the waste, chefs can

plan the right quantity to be

prepared,” pointed out Vargh-

ese. Standardisation of recipes

to control pilferage and

wastage, segregation of waste,

keeping continuous track of

waste generated per day and a

projection of the number of

people coming during events

are other effective waste man-

agement practices that can be

followed mentioned Nallaperu-

mal. To meet its waste manage-

ment needs and reduce cost,

The Akshaya Patra Foundation

recently installed bio-gas

plants in their kitchens, which

has helped them reduce their

waste and the cost of LPG. Two

of their kitchens have now be-

come zero LPG kitchens.

Today the workforce in the

corporate and institutional

catering industry has become

more younger and the growth,

aspiration and potential level

of graduates have also in-

creased significantly. Under

such circumstances, attrition

has become a major issue

since freshers are no longer

hesitant to look for greener

pastures. “Previously, our

F&B revenue used to be `100

crore and presently it has

gone down to `65-70 crore a

year, which reflects the lack of

availability of quality man-

power and the challenge of re-

taining them,” stated Nallape-

rumal. To reduce the attrition

rate, Taj has developed its own

training modules for hotel

management students to help

guarantee their service for 2-

2.5 years. “Despite this more

than 50 per cent drop out,”

stated Thachery adding that

they have now started getting

into rural areas to acquire,

train and employ people

across various departments

like housekeeping, laundry for

their properties. “This has

helped Taj to retain people sig-

nificantly,” opined Thachery.

However, training isn't a com-

plete solution to this ever-in-

creasing problem. “The per-

ception of the industry needs

to change. We need to be open

and approachable for them

and we also need to create en-

gagement among the employ-

ees,” highlighted Varghese.

However, for a not-for-profit

organisation like The Akshaya

Patra Foundation the ap-

proach to tackle attrition has

been different. “With each of

our kitchens producing

100,000 meals in four hours, it

is a challenge for us to employ

and retain skilled labour since

we are working in a social

space. To overcome this we

adopted automation over the

last few years to reduce the

dependability on skilled re-

sources,” stated Kumar. More-

over, with attrition rate in-

creasing, F&B and operations

managers are required to go

beyond their well-defined

roles and hone the skills of an

HR professional for talent

management as well. “Supply

is limited, while demand is

high. In such a scenario, an op-

erations manager is also re-

quired to function as an HR

professional,” stated Kumar.

Guest satisfactionThe key challenge to help

drive growth of the

contract/corporate/institutional

catering industry is to ensure

guest/customer satisfaction.

“Guest satisfaction is about

preparation, planning the event

before it starts. We hold meet-

ings two to three months prior

to the event with sales man-

agers, operations department

to discuss on the organisational

aspect. Nowadays, each and

every thing needs to be micro-

managed,” stated Nallaperu-

mal. Adding to the same was,

Pillai who opined, “When we

started off in the industry,

there was a buffer time of three

weeks before a function, which

is not present now. We have to

adapt to this flexibility factor,

however in the bargain we tend

to compromise on certain

things like quality.” To keep a

check on the quality of food

supplied, The Akshaya Patra

Foundation conducts a social

audit wherein it ties-up with

corporates to generate third

party feedback on the food be-

ing sent to schools. “We do this

once in a quarter and the food

is judged on the parameters of

taste, variety, quantity,” re-

vealed Kumar. Since the last 10

years, there has been an in-

creasing pressure on bottom

lines and food cost. Under such

circumstance, how does corpo-

rate or institutional caterers

ensure guest satisfaction?

“Guests come with a sentiment,

a value. When you start looking

at cost cutting from a miniscule

level you start compromising

on quality. Chefs need to keep a

check on the variety of food and

customise according to cus-

tomer preference,” opined

Varghese.

Moreover, there has also

been an increasing demand for

healthier food among guests. In

such a scenario, how do corpo-

rate or institutional caterers

meet this demand? “In every

buffet there is a lifestyle corner.

Chefs are prepared with

healthier options nowadays.

Hotels are having separate veg-

etarian kitchens, seating

arrangements. In future, there

will be a demand for half

healthy and half gourmet food,”

predicted Thachery.

Moreover, the corporate/in-

stitutional catering industry is

also going organic not only to

cater to the needs of the de-

manding customer but also to

make a significant contribution

to the environment. “We have a

farm to table concept. To re-

duce carbon footprint, 80 per

cent of our produce is sourced

from within a 100 mile radius of

Karnataka,” mentioned

Varghese.

Adding to the same, Kumar

stated, “We do a lot of fortifica-

tion of ingredients since most

of the children suffer from cal-

cium, iron deficiencies. Since

going organic is difficult for us,

we are working with Britannia

Nutrition Foundation and

other such organisations to for-

tify the ingredients.”

cover)

July 1-15, 2014


With attritionrate increasing,F&B andoperationsmanagers arerequired to gobeyond theirwell-definedroles

Saji ThacheryAaslesh Varghese

Ayyappan Nallaperumal Mahesh Pillai

Vinay N Kumar

July 1-15, 2014



Marking its maiden entry at this year’s Food Hospitality World Bengaluru exhibitionwas the Ospitalita Italiana awards which awarded their seal of quality to two authenticItalian restaurants from Bengaluru and Mumbai

By Rituparna Chatterjee

The Italian connection

ASTRONG ITALIAN

connect was wit-

nessed as the Ospi-

talità Italiana

awards made its debut at the

Food Hospitality World

(FHW) exhibition held at

KTPO, Whitefield in Ben-

galuru from June 12-14, 2014.

Held on the inaugural day of

the exhibition, the Ospitalità

Italiana awards, an initiative

which aims to certify authen-

tic and quality Italian restau-

rants globally, presented

their seal of quality to two au-

thentic Italian restaurants

from Bengaluru and Mumbai.

The awards, organised in as-

sociation with The Indo-Ital-

ian Chamber of Commerce

and Industry (IICCI), were

presented by Ugo Ciarlatani,

consul general of Italy in

Mumbai and the chief guest

for the event. The two restau-

rants receiving the certifica-

tion included – Mezzo Mezzo

of J W Marriott Mumbai and

Alto Vino of Marriott Ben-

galuru Whitefield. Gaurav

Apte, director of rooms and

Chef Alfonso Montefusco

both from Marriott Ben-

galuru Whitefield were pres-

ent to receive the certifica-

tion. The guidelines for the

certification included – visits

to the restaurants, checking

the ambiance, interacting

with the chefs and consider-

ing the chefs’ experience.

Speaking at the awards

ceremony, Ciarlatani high-

lighted the need for India to

simplify its import regulations

and also expressed Italy’s in-

terest in increasing its pres-

ence in India. "India and Italy

have the same commitment to

promote food and food ma-

chinery. The demand for Ital-

ian food is increasing in India;

in the last three months I have

inaugurated around 20 Italian

restaurants. This demand can

be propelled further, however

for the same, India needs to

work on simplifying the regu-

lations regarding labelling of

food products. India needs to

attract international compa-

nies in sectors where the

country is not a producer like

sparkling water. We want to

cover)

July 1-15, 2014


increase our presence in India

and India can export more

products to Italy."

Also present at the awards

felicitation was R Anand, vice

president, IICCI who spoke on

the need for increasing the

trade exchange between India

and Italy. “IICCI has proposed

to the Government of India to

increase the trade exchange

between the two countries to

10 billion Euros this year by

boosting trade across sectors

like F&B, automobile, textile

to name a few. Presently, the

trade exchange between the

two countries is eight billion

Euros.”

Also speaking at the

awards ceremony was Cesare

Saccani, vice president, IICCI

who stated, “In Italy food is

not only for consumption but

it is also viewed as a medium

for social gathering and inter-

action. Italy is taking the

leadership in changing the

character of fast food world-

wide.”

Ospitalità Italiana was de-

veloped by Unioncamere in

collaboration with Feder-

azione Italiana Pubblici Eser-

cizi and with the support of

ISNART – Istituto Nazionale

Ricerche Turistiche.

July 1-15, 2014



“We are regular exhibitors. In the last show we got an enquiry whichgave us a very good business deal.This time too we got goodenquiries which will hopefully translate into good business.Weintend to participate in FHW Goa too.”Rajesh Chowdhury, regional manager (hospitality division – south), Nilkamal

“We have entered into two collaborations -Rondo (Switzerland) and Rheon (Japan)for fully automated production lines fortraditional Indian products.We got goodresponse from this exhibition.”Jaydeo Chakhawala, Apple Bakery

“We are first timeexhibitors and weare very happy aswe got very goodenquiries fromhotel brands. ”Mayank Punia,director business

development,

Swaroop Industry

“We got goodresponse for oursoya beanextractor fromthe exhibitors. Itis a uniqueproduct toextract soya milkfrom the beans. ”PradeepDinakaran,marketing manager,

Bakers Shoppee

“We are only eightmonths old and we arefirst time exhibitors.We received very goodresponse from thistradeshow and we arekeen to participate inFHW Goa too.”

Ashish Gupta,Royal Linen

“We are regularexhibitors.Thistime too weshowcased newproducts and gotgood response. ”

Deepak Agrawal,director, Clay Craft

“We entered theBengaluru marketin December 2013and we have gotgood responsefrom the HORECAsegment.”

Ganesh Raj Urs,key accounts manager -

HORECA, Carrefour

Wholesale Cash & Carry

“We are a first timeexhibitor and we arehappy to get a goodresponse.”V Shyamrajan,senior sales executive

EXHIBITOR QUOTES

cover)

July 1-15, 2014


“The exhibition was satisfactory.We gotmany enquiries on the second day.”S M Shankar,chief executive,The India Metal Works

“Like always, this year as well the exhibitionwas up to my expectations.The second daywas very good in terms of footfall and theenquiries we got.”Rahul Agrawal,director, South India Linen Manufacturers

“There was goodcrowd at theexhibition.Wegot fewenquiries andwere able tomake newcustomers.Themaximumturnout was onthe second day.”Vikas Singh,national sales manager,

Cetis, India

“The facilities andarrangements at theexhibition weregood.”Sujit Kumar,sales manager,

Delta Nutritives

“The exhibition wasgood in terms offootfall.We got manyenquiries fromhoteliers.”

Ashwin Vora,director,Avon Appliances

“This year’sexhibition was goodboth in terms offootfall andbusiness.”

Sandeep Adap,Global Access Hospitality

“We got manyenquiries,out ofwhich 20 per centseemed to bepotentialcustomers.”

R Dhanaraj,manager – marketing,

Ramsons Garment Finishing

Equipments

“We got 15-20enquiries. Overall, theexhibition was good.”Ajay Shah,chief operating officer,

Manipal Advertising Services

July 1-15, 2014



“The experience at this year’s exhibition wasvery good.We got many enquiries.”Geeta Wadhwa,proprietor,Aura Essentials

“The second daywas good.Wegot around 37enquiries.”SiddharthSingh S,assistant manager,

hospitality sales, Hush “This is the firsttime we participatedat the FHWexhibition.Throughthis platform wewere able to get newcontacts.”Stefano Cirani,ufficio export, export

department, Sterilgarda

Alimenti

“The exhibition wasgood in terms ofquality visitors.Wemade few contactsand we are expectingbusiness from them.”

Janak Arrora,general manager – sales and

marketing,ACE Technologies

“The exhibitionwas very good,much beyond ourexpectations.Wegot manyenquiries.”

Sudisha Mallick,public relation officer,

RanceLab“The exhibition wasfine.The second daywas better and wegot few enquiries.”

Namrata Nayyar,co-director,Jackson

Industries (India)

“The exhibition wasgood.We alreadyhave a partner inIndia. During thethree days we gotaround 20-25enquiries from manyF&B managers ofhotels.”

Roberto De Carli,foreign marketing,

Universal Caffe

“The exhibition exceeded our expectations interms of the response and enquiries we got.We even met consultants who wanted toassociate with us.”

Shyam Krishnan P S,manager – digital marketing, SBL

“The second day ofthe exhibition wasbetter in terms offootfall andenquiries.”K P Jayaprakashan,director, Dolar Engg Industries

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