With Goa hotels opening their doors to customers and new bookings, there seems to be a glimmer of optimism in a corner of the industry in a state which has had a fantastic run when it comes to hospitality.
Amongst the many resorts in India luxury ones, The Leela Goa possibly the highest repeat guest ratio which runs into as high as 36 percent year round, touching 50 percent on some months.
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The Maharashtra government, through an order allowed hotels and other accommodation providers to resume operations with restricted entry and at 33% capacity outside containment areas from July 8, but industry insiders said smaller, boutique hotels in the state are likely to stay shut given the limited number of rooms, new standard operating procedures (SOPs), and costs of doing business.
The order allows restaurants in hotels to operate for resident guests with social distancing norms
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Florida’s greater Miami area became the latest U.S. Coronavirus hot spot to roll back its reopening, ordering restaurant dining closed as COVID-19 cases surged nationwide by the tens of thousands and the U.S. death toll topped 130,000 and according to latest update is raised to 1,33,000.
California, Texas and Florida are all among two dozen states reporting high infection rates as a percentage of diagnostic tests conducted over the past week.
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Sarovar Hotels and Resorts which started its journey 25 years ago, is on the verge of completing 100 hotels by 2021. With about 30 properties under development, the group aimed to achieve the target by the end of 2020. However, the disruption caused by the COVID-19 outbreak has pushed the milestone to 2021.
Sarovar Hotels operates in various segments, i’e, budget, mid-budget and luxury.Average Room Revenue in every segment is equally hit where 20% to 40% of ARR is bleeding. Sarovar Hotels is also focusing on the international market. The hospitality major had strategically expanded into Africa.
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Ferry web booking service Ferryhopper has raised €2.6 million in a Series A investment round.The funding was led by LAUNCHHub Ventures, with Metavallon VC and easyGroup also participating in the round.
Ferryhopper added destinations in Italy and Spain last year and plans to build out its offering to include destinations and ferry operators in the Mediterranean and Northern Europe.
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Vietnam has opened what is being deemed the world's first gold-plated hotel, in the hope to welcome tourists as the country opens after three months of Coronavirus-led Lockdown.
The hotel, owned by Hoa Binh Group and managed by US-based Wyndham Hotels & Resorts Inc.The cost of stay at the hotel is USD 250
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While the world reels under the COVID-19 pandemic, the Czechs Republic organized a “symbolic farewell party”. thousand of Guests gathered on the Charles Bridge in Prague sharing food and drinks. Guests were entertained by local musicians as they sat at a 500-meter-long table. Czechs, with a population of 10 million, reported 12,319 COVID-19 infections and about 352 deaths.
Dewar's Scotch Whisky has announced that it has conferred with ‘Whisky of the Year’ award for its Double-Double 32-year-old blended Scotch at the prestigious International Whisky Competition 2020.
In addition, Dewar's Master Blender Stephanie MacLeod received the ‘Master Blender of the Year’ title for a second year running, after she made history in 2019 as the first woman to win the award. #doubleisbetter
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According to Mint, food, and beverage retail company, Lite Bite Foods(LBF) that runs various casual and fine-dine restaurant formats has stepped up plans to open over 35 cloud kitchens in five cities.
The company will invest INR 25 crore in creating its cloud kitchen infrastructure under LBF Cloud Kitchens. The first kitchen is set to go live in August starting with Delhi. It will set up two formats—a hybrid kitchen format and QSR focused kitchens.
LBF will soon launch its own food app 'FOOGO' which will allow consumers to order food from across the company's food formats.
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One Taiwanese airport has the solution - a fake itinerary where you check-in, go through passport control and security and even board the aircraft. Around 7,000 people applied to take part, the winners chosen by random. More fake flight experiences will take place in the coming week.
The passengers got boarding passes and proceeded through security and immigration before boarding an Airbus A330 of Taiwan’s largest carrier, China Airlines, where flight attendants chatted with them.
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Indian Hotels Company (IHCL), South Asia’s largest hospitality company, announced the launch of Qmin. A repertoire of culinary experiences commencing with delivering dishes from your favorite restaurants in the comfort of your homes will be the first phase of the Qmin launch.
The Qmin mobile application is launched, today, followed by the gourmet Qmin Shop in August and the loyalty platform in September.
Guests can call the dedicated toll-free number 1800 266 7646 to place their orders. From July 25th, they can download the app on android and IOS mobile devices.
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Eckart Pfannkuchen has been appointed General Manager of the 131-room Steigenberger Hotel Treudelberg Hamburg. He will be responsible in the future for all operational and administrative business areas of the hotel.
He most recently acted as Director of the Grand Spa Resort A-Rosa Sylt, and his career has also included stints at the Mandarin Oriental Bodrum, the Rocco Forte Jeddah in Saudi Arabia, the Chedi Muscat and the Hotel Adlon Kempinski
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Thomas Wilken has been appointed General Manager of the 137-room MAXX by Steigenberger Sanssouci Potsdam with effect from 1 June 2020. He will be responsible for all operational and administrative business areas of the hotel.
He has gained valuable experience of his own during the past few years as a Director of Operations and Executive Assistant Manager. His employers have included the Marriott and Kempinski Hotel Groups. He is a passionate hotelier who brings extensive industry knowledge and a lot of experience in the upscale hospitality industry
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ftnnews.com/news-home/appointments/world/39599-deutsche-hospitality-appoints-thomas-wilken
With Cycas Hospitality set to open its first two French properties this autumn, the hotel management company has appointed five regional experts across France and Germany in recent weeks to further accelerate its European growth.
Daniel Bowen joined Cycas’s Development and Acquisition team, becoming Development Director for the DACH region (Germany, Austria, and Switzerland).
Luc Vicherd appointed as Regional General Manager earlier this year, with three new team members reporting directly into him from Hyatt’s first dual-branded property in mainland Europe.
Beatrice Puma joined Cycas in April as the company’s first Director of Sales for France. Looking after Hyatt House Paris Charles De Gaulle Airport, Nicolas Dubas previously spent eight years working for Cycas’s first dual-branded hotel in London.
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ftnnews.com/news-home/appointments/world/39551-cycas-hospitality-announces-five-appointments
We’ve been eagerly awaiting the arrival of the Circa Resort & Casino since the debut property was announced in early 2019.
It’s a new-build, 44-story resort with 777 rooms on Fremont Street in Downtown Las Vegas. Circa is designed for guests ages 21 and over the only playground with a pool amphitheater, where guests can relax in one of six pools on three different levels while gazing up at a 40-foot HD screen. There will also be a “Garage Mahal” — not just a parking garage, but a veritable work of art.
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The Fairfield by Marriott Hotel Inn & Suites in Whitewater is now open. The Fairfield at 1242 W. Main St. operates as a Marriott franchise. The project was first announced in August 2018.
The new hotel features 71 rooms and additional amenities including an indoor swimming pool, fitness center, valet laundry services, and complimentary hot breakfast.
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www.bizjournals.com/milwaukee/news/2020/06/30/new-hotel-comes-to-whitewater.html
Taking a cue from European Countries, South Delhi Municipal Corporation (SMDC) is planning to allow open-air restaurants in the areas falling under its jurisdiction.
They will also be allowed to play light music, though seating diners on the pavements as done abroad will not be permitted.
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A brand new hotel has just opened across from Toronto Pearson Airport. The hotel itself is owned by Easton's Group of Hotels, which has already built nine other Marriott branded hotels.
Branded as an "eco-conscious" building, Element has water filtration systems in every "outdoor-inspired" suite, shareable bikes for guests to borrow, and electric car charging stations.
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www.blogto.com/real-estate-toronto/2020/06/toronto-new-hotel-airport/
Leading hotel chain Marriott International, which has seen its business plunge over 90 percent across its 123 properties since the lockdown, will expand and continue it’s delivery and takeaway business even after the pandemic-induced lockdown and social distancing end, as it does not see normalcy turtling back anytime soon.
As the lockdown was extended four times, the hotel explored newer options and landed upon the idea of home delivery of food under a new vertical ''Marriott on Wheels'' and soon it roped in food delivery chains Zomato and Swiggy and is keen to continue and expand this model in the long term.
On May 13, Marriott, in a novel initiative, tied up with food delivery firm Swiggy as part of expanding the Marriott on Wheels delivery service, offering over 20 hotels.
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Plant-based food workshop part of NAIT’s community engagement series
When an Edmonton Food Company tapped Maynard Kolskog (Cooking ’82) to create a vegan egg product that could replicate the delicate texture and flavors of a French omelet, he thought it “shouldn’t be a big deal.”
The certified research chef with NAIT’s Centre for Culinary Innovation has made cheeses from oats, lattes with pea milk, and soft-serve ice cream with aquafaba, a type of bean liquid (more about that later).
A soft scramble made of plants? Why not?
“Boy, was I wrong,” says Kolskog. As product innovation challenges go, “This has been probably one of the most frustrating, rewarding … it’s constant problem-solving.”
There’s no shortage of plant-based egg alternatives that can be used in vegan baking. But when it comes to preparing one that looks, tastes, and feels like a cooked egg, Kolskog is unaware of a product that’s available in Canada.
He initially turned to mung bean protein to try to replicate the soft curds of eggs. It didn’t work. After that, he tried gellan gum, an artificial fiber created by bacteria found in lactose. It lacked stability. That’s when he turned to buffers, a food additive often used to alter the acidity of foods.
He found some success but every tweak and addition meant going “back to the drawing board,” he says, trying to solve new problems and create a product that’s not just a meat or egg substitute but actually tastes good.
“I’m a certified research chef but really, right to the core, I’m a chef. That’s what we’re always looking at.”
Kolskog shared insight into his experimental creations as part of a recent webinar “The future of plant-based foods.” It’s part of NAIT’s ongoing community education and engagement sessions, a series of free workshops featuring the polytechnic’s experts speaking about topics ranging from food to lead to sustainable living.
It was also an opportunity for members of the community to ask Kolskog for insight into the future of plant-based foods, which the Good Food Institute estimates have grown 29% in the past two years into a $5-billion (US) market. Here’s a look at some big questions facing a booming industry.
What are the nutritional differences between plant-based alternatives and the traditional foods they’re meant to replace?
Maynard Kolskog: I believe a lot of plant-based foods that are on the market aren’t as nutritious as their animal-based counterparts. Beyond Meat would be a pretty good example, you know where you have something that’s – basically it’s pea proteins – and not a lot else as far as nutrition goes. When you look at different types of micronutrients, like even what would be found within eggs, you’re missing out. With the meat analogue [we’ve created], I try to create a full amino acid profile, as you would have in meat. I think that’s important. … Plant-based foods found on the market are kind of lacking.
Do you have any recommendations in terms of commercially available, whole-food vegan meat products?
We’ve tested a bunch of stuff available in stores here, different types of vegan meats. Some were quite good and then some were really, really horrible. If I was going to name one manufacturer [to try], it’s Yves. They’ve been around a long time, based in Vancouver, so they’re Canadian. It’s a former chef who started the place. Beyond Meat, I’m not going to lie, they’re pretty amazing [tasting]. They’ve put so much research and money into those products and it shows.
I eat plant-based a little but I find the products are highly processed. What’s your best advice to avoid these but still eat healthy plant-based foods?
When becoming a vegan you have to have time and you have to know how to cook. Otherwise, you’re pretty much at the mercy of food manufacturers. Some of these products aren’t going to hurt you in small amounts but, really, learn how to cook. You have to have a high skill level to be able to get those flavors and textures that we take for granted when we are on an animal-based diet.
I’m a culinary student. How does one get into the food research career area?
We are trying to develop the curriculum here at NAIT to certainly help people move into that line of work, but I would definitely check out the Research Chefs Association and go from there. I know there are more and more companies that need food research chefs. We have manufacturers right here in the city. I do think that’s a burgeoning career.
Will more people embrace plant-based foods because of the pandemic and rising prices for meat?
I talked about that with my wife and she’s like, well, I guess we won’t be eating much beef anymore. So yes, people will probably start looking at plant-based foods more. Not everybody, but people will be looking at it and saying, “OK, let’s eat vegetarian instead one day a week. Let’s eat vegetarian two or three days a week,” just because it’s hitting us in the pocketbook much harder.
One of the biggest challenges in trying to make plant-based cheeses is mimicking the flavor. What ingredients or methods have you found that get you closer to the original?
A probiotic – that’s going to give you your tangy flavor. You can get probiotic capsules from the drug store, right off the shelf. I’m also using miso – I’ve made my own oat miso but you can use regular soy miso from the store – and nutritional yeast. Those are going to give you really nice umami flavors that you want in a cheese.
Just what the heck is aquafaba anyway?
It’s bean water. If you open up a can of chickpeas or kidney beans and you have that mucusy-looking liquid, that’s aquafaba. It’s got a lot of really interesting characteristics to it. In fact, what I did today in the morning was I took aquafaba [that I made], about 200 milliliters, and whipped it into a meringue. I make all different types of things with it – meringue pavlovas, all sorts of things. It doesn’t have that beanie kind of flavor that you would think it would have.
What would need to happen for plant-based foods to make a significant dent in world hunger and poverty?
That’s a really good question. I think a lot of it is political will. This is something that can really change the planet when you talk about how resource-intensive animal-based farming is. You can feed so many more with the plant-based products. I think a lot of it comes down to the economic structure and political will.
Watch the Future of Plant-Based Foods
https://youtu.be/u8uQlLGFv6Y
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