Category Archives: F&B

The Maharashtra State Excise Department vide a Government Resolution (GR) has granted permission to star-rated hotels in the state to serve liquor in their open-to-air terrace restaurants. Until now, these restaurants could only serve food. The permission, however, will be granted only to those hotels that have obtained an NOC from the Brihanmumbai Municipal Corporation (BMC) and from the Fire Department for statutory compliances. The GR also allows hotels to apply for a single composite licence covering all its restaurants, lounges and cafes, making the process of applying for liquor licence simpler. The Hotel and Restaurant Association of Western India (HRAWI) has welcomed the move and has indicated that it will continue holding dialogues with the government for making the same applicable to restaurants, too. “The Association has been liasioning with various departments of the state for over a decade on this subject. We wish to thank the State Government and the Excise Ministry for considering our suggestions. While this is applicable only to star-rated hotels as of now, we would be interacting with the department to include non-starred hotels and stand-alone restaurants as well,” said Gurbaxish Singh Kohli, President, HRAWI.

AccorHotels announces the acquisition of Adoria, the SaaS platform that enables the catering industry to optimise supply management. Founded in France in 2003, Adoria is used by 2,700 organizations (30 catering groups) and brings together 300,000 active users and more than 800 manufacturers and distributors. Adoria offers centralised solutions for managing tendering, procurement, logistics and production. This modular suite guarantees that all stakeholders in the catering chain provide a quality service, from producer through to consumer, and ensures their profitability. Caroline Tissot, Chief Group Procurement Officer at AccorHotels, said, “I am delighted with the addition of Adoria to the Group’s range of services, complementing AccorHotels’ recent acquisitions in the catering sector. This acquisition is in line with our strategy to acquire the most innovative and visionary players in their markets, in order to provide our customers and partners with an increasingly wide range of complementary services. Our aim will be to support Adoria’s international development, while simultaneously benefiting from its expertise and from a highly qualified team.” Laurent Gueye, CEO of Adoria, said, “We are very pleased to be working with AccorHotels as we are both focused on the same goal: providing the most innovative digital solutions in order to enhance our customers’ experience. Adoria is growing structurally in its market and we are proud to be a recognized leader among organizations and medium-sized, large and global catering groups. By combining our strengths with those of AccorHotels, we are going to increase the performance of our customers.”

The Hotel and Restaurant Association of Northern India (HRANI) held its conclave on “Synergising Food Safety Standards & Regulation in Hospitality Industry”, at The Imperial, New Delhi in association with Food Safety and Standards Authority of India (FSSAI). Speaking at the conclave, Pawan Aggarwal, CEO, FSSAI said, “We have moved a long way since last year in building trust with the food businesses. We are emphasizing on trainings. HRANI has been very supportive. In all 16-18000 people have been trained, without it being mandatory. We have conducted about 850 training sessions till now. Focus remains on preventive safety.” On the upcoming projects he said, “In a few months, we will be launching a new generation of IT platform, Food Safety Compliance System (FSCS), this will provide a history sheet of food permissions and their compliances. Also are also trying to establish clean street food hubs, by demarcating areas for the street food. The state of Goa has been most proactive in the same. We will also be coming up with Hygiene ratings, initially the same would be voluntary”

An initiative of the French Ministry of Europe and Foreign Affairs in collaboration with French Embassies worldwide and Atout France – France Tourism Development Agency, the global culinary event Goût de France has gained momentum since its launch in 2015. This mega event that pays homage to France’s world renowned gastronomy – that finds place of pride on the UNESCO Intangible Cultural Heritage List since 2010 – will amass a staggering 3,300 restaurants in 150 countries and five continents that will all serve French-styled menus to its patrons on March 21 this year. Each participating restaurant will donate five per cent of the proceeds of this evening towards a local NGO. As a prelude to the annual global Gout de/Good France mega culinary event that will take place on March 21, the Consul General of France in Mumbai, Yves Perrin and Madame Perrin invited travel agents to their residence for an informal networking dinner that took place on March 7. To create greater awareness about the event, the French Embassy in India in collaboration with Atout France – France Tourism Development Agency and in partnership with Air France, Rail Europe, Beaune Tourist Office and Dijon Tourist Office are organising a contest which will see a lucky winner win a holiday for two to Burgundy in France for four nights/five days in the cities of Beaune and Dijon. India has been an enthusiastic participant in this global event since its inception in 2015. This year, 63 restaurants across India will be celebrating the flavours of French cuisine on 21st March. A list of restaurants can be found online on:www.goodfrance.com. The event annually receives the formidable backing of the Embassy of France …

Aahar, The International Food & Hospitality Fair, New Delhi, organised by India Trade Promotion Organisation, commenced today at Pragati Maidaan. Suresh Prabhakar Prabhu, Minister of Commerce & Industry and Civil Aviation of India, inaugurated the fair. He said,”Food is a very important part of Indian culture and has been a great attraction for the people who visit our country. Every state in our country has different cuisine. Over a period of time, we have started processing food and this is a great transition. India is the largest producer of milk and the second largest producer of fruits and vegetables. Therefore, all this food which is produced is creating a value chain, supply chain, thus adding to the real economic opportunities. This is just a beginning. I don’t think we have even touched the surface of the opportunities that lies in our country and therefore I am happy, that is exactly what has been showcased at Aahar.” Talking further about the development, he said,”Also, under the recent policy, it will be made sure that the farmers are not just circulating their products within the country but they are being exported as well. To do that, we already have tied up with few countries, and they are really interested and has shown us huge support. We are going to provide air support to this activity. I am very happy to say that we have decided that wherever there is a possibility of agricultural produce being exported will be provided with air lifting facility. Such potential spots will be identified and based on that civil aviation will provide aerial support so that our products can further be exported in a fast matter. Within …

India’s leading Hospitality Purchasing Managers’ Forum (HPMF) marked its first ever global entry by launching the Middle East chapter today at Ibis One Central, Dubai. The entire delegation of over 55 hospitality professionals from across Middle East, along with dignitaries, gathered at the most modern Ibis One Central, Dubai. The event was presided over by Mohan Deshpande, Chairman HPMF. The guest of honour were Shaikh Ahmed Al Habbai – Chairman of Al Habbai International, Thomas Payne – Director US High bush Blueberry Council, Juan Esteban Sanchez – Director Procolombia and Dinesh Shinde – MD Anusaya Fresh Fruits and Veg LLC along with other dignitaries. Mohan Deshpande said, “Purchasing Managers are an integral part of the industry and they need to understand & showcase their own value”. Nitin Nagrale, Founder & General Secretary took the audience through the journey of HPMF. He made a presentation on HPMF and explained the objectives and vision of HPMF. Highlighting the importance of purchasing managers, who are more a background artist, Nagrale said, “Purchasing is an integral part of any organization and forming a forum like HPMF was more of need than desire. The Forum aims in bringing the world closer by networking and collaborating.” Adding to Nagrale, Mr Sanjay Goyal; Vice Chairman HPMF said, our “Network is our Networth and every Purchase Manager must consider that as the biggest tool for success.” The need for HPMF is in bringing together the purchase heads of hotels on one platform to network, explore new ways of working and knowledge sharing from technology and innovation standpoint. “We are excited to launch the HPMF Middle East Chapter in Dubai,” said Bhanu Pratap Singh; President of Middle East Chapter, …

FICCI Foodworld India 2018 organised by FICCI in association with Ministry of Food Processing Industries (MOFPI), Govt. of India & Food Safety Standards Authority of India (FSSAI) was held at FICCI in New Delhi on Friday.Union Minister for Commerce and Industry Suresh Prabhu today announced that the government was working on an agriculture export strategy that would give primacy to value addition and job creation. He emphasised on the potential of marine products export, for which the Agricultural and Processed Food Products Export Development Authority (APEDA) had been given specific targets for value added exports. Inaugurating the 11th edition of ‘FICCI Foodworld India 2018’ on the theme ‘Capitalising Food Processing in the Digital Era’, Mr. Prabhu urged the food processing industry professionals to develop processed food items that appeal to the palates of the consumers in export markets. This segment needs to be exploited aggressively apart from exporting Indian food products for use by Indians overseas.

Lauding the Maharashtra Government’s notification allowing shops and establishments to remain open 24*7, Dilip Datwani, President, Hotel and Restaurant Association of Western India (HRAWI), says, “This is a welcome move and a sign of progress. The biggest benefit of this decision will be employment and it holds the potential to increase employment opportunities by 25 per cent in the State. This is a definite boost to tourism and economy and will help the hospitality sector to emerge even stronger. Although, we would have wished for the act to be extended to bars too. HRAWI appeals to the Government to consider allowing bars operational at least up to 3am, if not 24*7.”

After two successful outposts in New Delhi and New York, Indian Accent is now open in London. Restaurateur Rohit Khattar (Chairman, Old World Hospitality), “We are delighted to bring Indian Accent to London. After a successful run of our other restaurant, “Chor Bizarre” for 20 years at the same location, we hope London embraces Indian Accent with the same warmth.” Indian Accent offers an inventive approach to Indian cuisine. The New Delhi branch is the only restaurant from India on the World’s 50 Best list the past 3 years, and was also awarded the San Pellegrino Best Restaurant in India on Asia’s 50 Best List for each of those years. In 2017, Trip Advisor has rated Indian Accent No. 1 in India (an honour it has held for the past 4 years), No. 2 in Asia and No. 19 in the World. It’s New York location was ranked amongst the best new restaurants of 2016 by several publications, including Zagat, Eater, Time Out; and is currently among the top 5 restaurants in the city on TripAdvisor. Chef Manish Mehrotra reinterprets nostalgic Indian dishes with openness towards global techniques and influences. Dishes such as soy keema, quail egg and lime leaf butter pao; and kashmiri morels, walnut powder, parmesan papad, will excite the adventurous while satisfying traditional palates. Mehrotra highlights rarely seen Indian foods such as makhan malai, a medieval dish made of aerated milk infused with saffron; and playful presentations such as the ghee roast lamb with roomali roti pancakes, inspired by the format for Peking duck. The London location will also feature local produce and creative spins on British classics such as black pudding, stuffed here inside kulcha flatbreads. …

Marriott Hotels has debuted in Voronezh with the opening of Voronezh Marriott Hotel. Situated in the south of Russia on the Voronezh River, the city is recognised as an important centre of culture, science and industry in the region. This latest opening strengthens Marriott’s portfolio across the country and promises to enhance Voronezh’s hospitality scene.“The opening of Voronezh Marriott Hotel highlights our commitment to developing our portfolio in Russia,” said John Licence, VP Premium & Select Brands Europe at Marriott International. “Marriott Hotels is committed to evolving travel through every aspect of the guest’s stay and with this stunning new hotel we look forward to helping travellers explore this thriving destination.” Located in the centre of Voronezh just a short walk away from cultural attractions, Voronezh Marriott Hotel offers 221 stylish guestrooms characterised by warm hues and natural materials that create a modern and inviting environment for guests. For those staying in executive rooms and suites, the signature M Club Lounge is an exclusive space to enjoy complimentary breakfast, drinks and snacks throughout the day. The hotel features an extensive range of restaurant and bar options, including Grill & Grain, which serves the finest dry-aged beef and seafood, paired with an impressive selection of single malt whisky and wines. Olea is a casual all-day-dining Mediterranean restaurant serving local seasonal produce and pizza straight from the wood fired oven, while Avenue 38 offers coffee and pastries in the morning, transforming into the perfect space for a social gathering by night with spectacular views of downtown Voronezh. Situated on the eighth floor, overlooking the city skyline, the hotel’s conference and meeting facilities offer spaces suitable for a range of events. With a …