Ferryhopper nets €2.6M in Series A funding

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.

For More Information Click Below :

www.phocuswire.com/Ferryhopper-funding

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Vietnam inaugurates gold-plated hotel after Coronavirus Lockdown

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

For More Information Click Below :

indianexpress.com/photos/lifestyle-gallery/vietnam-inaugurates-gold-plated-hotel-after-coronavirus-lockdown-see-pics-6489975/

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Imagine Front Desk without the word “Desk” by Soumyadeep Roy

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As innovation keeps on upsetting almost every part of hotel's activities, one specifically that is about because of a genuine update is the front work area. To be specific, with the interest - and regularly the desire - for portable registration just as having a large group of administrations promptly accessible through an associated application, it would appear as those the whole front office is bound for termination. All things considered, there is a major expense here regarding work, so with all functionalities capably supplanted by present day programming why keep this 'relic' around?

In any case, in that lies an issue with plainly grasping innovation to where we overlook the center standards of friendliness. Extraordinary inns are in every case something other than a spot for an agreeable bed. A sign of genuine friendliness is administration with a grin. On the off chance that we dispose of the front work area by and large, we are losing a key purpose of contact among visitors and our groups.

The contemporary procedure of versatile registration briefly shows this point and its possibly unsafe results. Truly, such an element permits clients to move practically to their rooms without the problem of standing around in the anteroom while they trust that an agent will enlist that they've shown up and to affirm that housekeeping has completed the process of cleaning. In any case, the disadvantage here is that visitors don't communicate with any staff individuals and the inn can't establish an individual connection.

For what reason don't we see a greater take-up on advanced change activities in lodgings? A Mobile PMS and POS is More than an Operational Advantage: It Could Wow Your Guests and Transform Your Group Business The Digital Guest Journey Advances with Maestro PMS Mobile Check-Out and Tablet eFolio Display see all What's in danger is lost passionate availability to the brand. With portable registration, it's all only a progression of somber ones and zeroes, and there's no person on the opposite end to exhibit the property's sympathy and to create compatibility with approaching visitors. On the off chance that all lodgings were to evacuate the front work area and the administration operators behind them, at that point we are one stage towards nearer to every one of our properties being seen as exchangeable on the grounds that administration, and the individuals who make that administration occur, will consistently be a key separating factor among the bunch of inn marks in some random locale.

All things considered, however, this contention for conservation doesn't bar the front office from a genuine redesign. My proposal is to keep the front office flawless yet drop the work area, with the initial step being to rename said representatives to something like 'visitor representatives' in order to unpretentiously suggest what their center ought to be.

With every single significant Pm suppliers and a large group of other middle ware sellers ready to now offer tablet or portable answers for front office relates, the half and half arrangement is to tear down the anteroom registration region, supplant it with an all-inclusive parlor, and afterward have meandering colleagues who can appropriately coordinate fresh debuts just as offer help to whomever walks by to pose a particular inquiry or just to utilize the free WiFi.

The front work area is to some degree distant at any rate, so precluding the physical obstruction will normally help compatibility. For this situation, said visitor diplomats can fulfill the present need for adaptability while likewise permitting your front office group to shuffle a few distinct jobs on the double since they are binded to a work station.

Eventually, these kinds of contemporary redesigns - where we keep the center unblemished however use innovation to smooth out everything else - can be very worthwhile whenever executed adequately. Also, as usual, in the event that you think about these sorts of redesigns not as operational substitutions yet basically as approaches to improve administration then you will undoubtedly succeed.

About the author - Soumyadeep Roy

Completed hotel management from IHM Bhubaneswar (Batch 2001- 2004). I started my career with a small property in Bhubaneswar named Triumph Residency as Trainee Front Office Assistant. Then I continued my journey with different other hotels like Lemon Tree Hotels Gurgaon, Intercontinental The Grand New Delhi, The Clarks Inn Shahibabad (East Delhi), The Claridges, New Delhi and Taj Bengal Kolkata. The journey was through Front Office operation and Room Reservation. I have started my career in academics since 2017 with Amity University Kolkata as Assistant Professor.

Czechs bid "farewell" to COVID-19

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.

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Dewar's Scotch Whisky conferred with two awards at the International Whisky Competition 2020

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

For More Information Click Below:

www.hospitalitybizindia.com/detailNews.aspx?aid=38373&sid=1

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Lite Bite Foods set to invest in cloud kitchens

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.

For More Information Click Below:

www.hospitalitybizindia.com/detailNews.aspx?aid=38378&sid=1

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Check in but never leave: Taiwan offers fake flights for travel-starved tourists

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.

For More Information Click Below :

www.reuters.com/article/us-health-coronavirus-taiwan-airport/check-in-but-never-leave-taiwan-offers-fake-flights-for-travel-starved-tourists-idUSKBN2430RV?utm_campaign=fullarticle&utm_medium=referral&utm_source=inshorts

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IHCL launches Qmin to take Taj’s culinary experiences to every household

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. 

For More Information Click Below :

bwhotelier.businessworld.in/amp/article/IHCL-launches-Qmin-to-take-Taj-s-culinary-experiences-to-every-household/25-06-2020-291125/

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Steigenberger Hotel Treudelberg Hamburg Appoints Eckart Pfannkuchen

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

For More Details Click Below:

ftnnews.com/news-home/appointments/world/39715-steigenberger-hotel-treudelberg-hamburg-appoints-eckart-pfannkuchen

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Deutsche Hospitality Appoints Thomas Wilken

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

For More Information Click Below :

ftnnews.com/news-home/appointments/world/39599-deutsche-hospitality-appoints-thomas-wilken

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Cycas Hospitality Announces Five Appointments

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.

For More Information Click Below :

ftnnews.com/news-home/appointments/world/39551-cycas-hospitality-announces-five-appointments

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This swanky new Hotel in Las Vegas is for adults only

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. 

For More Information Click Below :

thepointsguy.co.uk/news/adults-only-las-vegas-hotel-circa/

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71-room Fairfield by Marriott Hotel opens in Whitewater

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.

For More Information Click Below :

www.bizjournals.com/milwaukee/news/2020/06/30/new-hotel-comes-to-whitewater.html

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Delhi: No longer up in the air, dining in open space to be reality

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.

For More Information Click Below :

timesofindia.indiatimes.com/city/delhi/no-longer-up-in-the-air-dining-in-open-space-to-be-reality/articleshow/76719462.cms

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Exclusive Interview | Eugene Conradie, F&B Director, Hyatt Regency, Riyadh, Saudi Arabia

Exclusive Interviews

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Exclusive Interview | Eugene Conradie, F&B Director, Hyatt Regency, Riyadh, Saudi Arabia

The best players can do the most damage if they don’t have the humility to fit into a team structure.

Read More →

'Planning Hospitality Career amidst the Fourth Revolution’, a session by Dr. Sudhir Andrews

Servo Hospitality School organised a significant & remarkable session titled, ‘Planning Hospitality Career amidst the Fourth Revolution’, by the versatile & dynamic personality of the hospitality industry, ‘Dr. Sudhir Andrews – The Living Legend’.


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Dr Andrews is an alumnus of St. Stephen’s College, Delhi and was the first MBA from IIMs to join the hospitality industry in 1971. He had set up the Oberoi School (OCLD) as the Director and later set up the Ecole Hoteliere, Lavasa as Dean Academics. The guest speaker holds a gigantic status in the hospitality industry and has written several hospitality books of all core departments, for which he has bagged several noteworthy awards including the Rashtriya Gaurav Award (2010) & Rajiv Gandhi Award for Excellence (2010).

In the Servo Hospitality School’s sixth online talk of the web series, Dr Sudhir Andrews expressed the brilliant standards of centring and imbibing the fundamental hospitality traits, so as to lead a successful career. He emphasised on the significance and need of going Digital in this COVID era since the people are the drivers of the change. As indicated by him, digitalization implies going from screen to screen and its two important components are disruption and innovation, which in today’s scenario shall change the entire World’s perspective of observing the things. He said this is an ideal opportunity to give our clients the astounding touch less guest service and create a wow experience.

The speaker termed different types of generation i.e, Z & Y as Millennial, out of which generation Z (the current one) is driven by technology, text savvy, not looking up for positions and is unquestionably more digitalized than generation Y. Dr Andrews boosted the morale and confidence of the budding and aspiring hospitality professionals and advised them to manage their own work and not to be dependent on anyone for their daily chaos, as in their younger age, someone readies the tea for them, puts on the geyser, make up the bed and room, prepares the breakfast for them and so on. Referring to the student’s mindset, he quoted that working in a different way or finding an alternate way out to complete a task, converts the idea into an innovation.

Thinking out of the box is what is required in the present time. College life is brimming with fun consequently should be utilized productively. Post completion of the hospitality course the student can opt for higher studies, pursue a specialization in a particular department, join academics, decide do a job or become an entrepreneur. He gave the mantra for success i.e, Fun + Mastery + Network, wherein, fun alludes to passion required in the field, mastery indicates the excellence required over the competencies and skills and network refers to have a good connection which the concerned people, so as to excel in career. He stressed on the importance of learning good English, which has consistently been the most significant resource. The speaker educated the students that their playground is not the colony, district or country they live in, but the entire world and that they have to work in such a way that makes them recognized globally.


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Dr Andrews was pleased to hear and appreciated the efforts of Servo Hospitality School while promoting students for internships and jobs, globally. His professional advice to students was, to get certification in their respective field, subscribe to journals, spend time in crafts, download subject related talks from youtube and make good networks. He said that it’s very necessary to make and keep companions of school and college, as to cherish joy and sorrow. Adulating the youth, the session expert stated that they are very anxious to showcase their talents, are full of energies and charisma, works beyond the constraint of temperature and time and have higher dreams. In today’s world, the things are changing so fast that the old ones get obsolete very soon; hence learning is a continuous process. Projecting an image of a buffet, he correlated various dishes with the subjects being taught to the students and how one finds a specific or numerous dishes appealing or vice versa.

Speaking on the industry, Dr Andrews emphasised on quality and said how the organizations are now looking for unique specialists. The interview of the candidates will be conducted online; by first viewing the student’s skills, in created a video clip format. He advised the students to work towards Point casting which means centring to just one particular area and excelling in it. Quoting some examples of his successful students, he overwhelmed the audience by their point casting techniques in different fields such as ice sculptures, cake models, linen supplying and carpet shampooing etc.

On the contrary to the current hierarchy chart that is followed in the hospitality industry, the speaker stated that the inverted chart has to be followed up, wherein the staff who are in contact with the clients directly, will come first and needs to be perceived and paid well since they are the ones who deliver delightful experiences and get businesses, followed by the support staff such as the I.T. team. Furthermore, the speaker enlightened the audience with his thoughts on prospective future hospitality avenues and as to why the hospitality is still renowned and shall remain one of the demanded industry, globally.

Speaking on the sub-theme i.e, Job scenario after COVID -19, the distinguished professor inquired with students whether or not they have learnt new skills or art during the lockdown period and if not, then they have burnt through the time since it was a golden opportunity for them to upgrade themselves. He mentioned that post-COVID the skills that would be required from the candidates are unique skills, soft skills and entrepreneurial skills. The future hospitality jobs would be data analysts, front office associate, revenue managers, owners of outsourced, estate managers, banquet coordinators, concierge, IT specialists, Chef.

He briefly explained how several countries have outsourced almost all their operations and are performing well; hence, for this reason, he focused the student’s mind towards point casting. Outsourcing can be of rooms, spa, food, travel, cars, linen, banquets etc.

Edited by Mr Vipul Bhandari HoD – F&B Services Servo Hospitality School

The event was held on Monday 15th June 2020

Toronto just got a new pet and eco-freindly hotel by the airport

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.

For More Information Click Below :

www.blogto.com/real-estate-toronto/2020/06/toronto-new-hotel-airport/

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Marriott to expand, continue food delivery biz even after COVID-19

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.

For More Information Click Below :

www.outlookindia.com/newsscroll/marriott-to-expand-continue-food-delivery-biz-even-after-covid19/1879808

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8 questions about plant-based foods with a NAIT research Chef

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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HOSPITALITY CHALLENGE; the World Tourism Organization and Sommet Education announce support, scholarships & seed funding