Eclat Insights | The Netflix 'Play Something' Feature & What You Should Now Start Offering Your Guests

There is enough research to show that more choice, does not mean more happiness. Psychologists David Myers and Robert Lane, conclude that the current abundance of choice often leads to depression and feelings of loneliness.

That is why Netflix created 'Play Something'

When you hit the ‘Play Something’ button, you’ll be instantly met with a series or film we know you’ll love based on what you’ve watched before. Or with one more click you can ‘Play Something Else’ and get:

• A brand new series or film,

• A series or film you’re already watching,

• A series or film on your list, or

• An unfinished series or film you may want to revisit.

WHY IS IT RELEVANT TO THE HOSPITALITY & SERVICE INDUSTRIES

We love to shower our guests with choices. The more the better. From pillow menus to tea menus, sleep menus, spa menus to the already every expanding buffet and In-Room Dining menus, guests now have an array of choices. The list is endless and the choices are increasing every day.

As we mentioned in the insight - 'The last best experience that your guest has anywhere becomes the minimum expectation for the experiences they want with you', your guests hope to get what they have experienced and liked anywhere.

Do you have an 'Awesome Anything' process in place?

ACTIONABLE INSIGHTS

• 'Awesome Anything' is the one thing you are absolutely certain that your guest will like when they say "bring me anything".

• It is a list of things that are presented to the guest, in order, if they do not like the first thing suggested.

• All suggestions are one at a time. Multiple suggestions are not offered in one go.

REAL-WORLD EXAMPLE

• Imagine a simple interaction in a restaurant. Let's assume the server knows the guest name and remembers to use it. #[[connected topics]] "Good Evening Ms Bose, welcome to Friday's. What can I get you today?" she says. "Anything" replies Ms Bose. "Coming right up"

• The server brings the guest a dish, a drink and a little something sweet. It is perfect.

Want to make this WOW?

• Remember your guest preferences and history. You can use old-school index cards or the latest CRM & AI, but do it. Surprise them with something they knew they craved but were not able to ask for, something from their childhood, or mum's kitchen.

• We know this is an ideal version, but let it be a starting point for your conversation on this. Instead of bringing the dish right away, you could do an elevator pitch for the dish.

Prabhjot

Bedi

is an Hospitality Ideator. A process innovator, trainer, and professional speaker, he has worked with the Taj Group of Hotels, conducted training programs for hospitality leaders, launched a National Council Accredited Hospitality Institute as Principal, successfully launched and sold three hospitality businesses. He now assists hospitality leaders and educators in creating superlative services and products. He also edits the very popular www.hospemag.com - the largest hospitality career e-mag

Appointment | ibis Mumbai Vikhroli announces the appointment of its leadership team

National, October 22, 2021: ibis - a smart economy brand from the Accor stable, today announced the appointment of its leadership team for ibis Mumbai Vikhroli comprising of industry experts - Mr Deepak Bajpai, Ms Pooja Narkar, Ms Ishita Ganguly, Ms Khushbu Sneha, Mr M.Jaganathan, Ms Pavithra Rodrigues, Mr Gaurav Pant, Ms Priyanka Pandey, Mr Jayendra Anasooru, and Mr Suresh Gone, each bringing on years of hospitality experience across best industry practices. With an aim to provide the best customer experience, food & beverage, and drive sales for ibis Mumbai Vikhroli, the appointment of these leaders will help ibis establish a stronger impetus for the brand’s 20th ibis property in India.

Speaking on the appointments of the new leadership, Mr. Anant Leekha, General Manager, ibis Mumbai Vikhroli and ibis Navi Mumbai, said, “At ibis, we believe in building a strong and dynamic leadership that delivers upon the values we are recognized for. The team brings their profound knowledge and understanding of the market dynamics that will help set new standards for this upcoming property. As we begin to set our foot in the post-COVID business arena, I am certain that onboarding these extensively skilled industry professionals will successfully build the hotel’s operations, and services to satisfy every guest. I would like to extend a warm welcome to everyone, and look forward to working with them on the exhilarating journey ”

Make it stand out

Mr Deepak Bajpai has joined ibis Mumbai Vikhroli as Security Manager. He has had a career spanning over two decades & has been associated with prominent brands including Hyatt, Wyndham Group, Intercontinental, Sahara Hospitality, Apeejay Group-The Park before joining Accor.

Pooja Narkar has joined as Talent & Culture Manager and will be managing ibis Mumbai Vikhroli, Navi Mumbai and Airport. She has 11 years of experience in Talent & Culture in Accor and is currently handling the ibis Mumbai cluster role.

Ishita Ganguly has joined as the Director of Sales at ibis Mumbai Vikhroli. She will be responsible for positioning the 20th ibis in India and managing ibis Navi Mumbai in the same capacity.  Her career spans over nine years, specializing in the Sales & Revenue functions of the hotel.

Khushbu Sneha has joined as Guest Service Manager piloting the intriguing role "Guest Service" at ibis Mumbai Vikhroli. In this role, she will be managing all the guest areas from the Front Office to Food & Beverage service. She has rich experience in Learning and Development and started her career with operations with prominent brands such as ITC & Marriott.

M. Jaganathan has joined the ibis Mumbai Vikhroli team as a Chief engineer. He started as an onsite project engineer in Qatar for five years and then spent six years of employment chronology with Accor. He began as a team lead, was promoted as assistant manager and is currently working as a Chief Engineer.

Pavithra Rodrigues has joined the team as a Financial Controller and will be handling the role along with her current responsibilities at ibis Navi Mumbai. She is a Chartered Accountant by profession and comes with over seven years of experience in the hospitality industry world. She has worked with the Marriott group of hotels before joining the Accor group.

Gaurav Pant has joined as an Executive Housekeeper. He comes with over a decade of experience in the hospitality industry. Before joining the Accor Group of Hotels, he has worked with prominent brands such as Ista hotels, Dusit Hotels, and Lemon Tree Hotels.

Priyanka Pandey joined the team as a Learning & Development Manager of ibis Hotels in Mumbai. She comes with more than 12 years of experience in operations. Prior to this, she has worked in operational roles in different brands of Accor, including Novotel, Mercure, ibis.

Jayendra Anasooru has joined the team as an Executive Chef and brings seven years of experience with him. He has worked with prominent brands such as Hyatt, Hilton, Accor, and has set up his restaurant as well. His last assignment was with ibis Chennai SIPCOT.

Suresh Gone has joined us at ibis Mumbai Vikhroli as an IT Manager. He will be taking up this role along with his current responsibilities at ibis Navi Mumbai. He brings two decades of IT experience & has worked with prominent brands such as Royal Orchid & Accor.

NEWS | Novotel Hyderabad Convention Centre partners with Hyderabad Round Table for providing classroom infrastructure for the Zilla Parishad School

Novotel Hyderabad Convention Centre partners with Hyderabad Round Table for providing classroom infrastructure for the Zilla Parishad School

Hyderabad September 22nd, 2021: Cyberabad Convention Centre Private Limited (Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre) in collaboration with Round Table India Freedom through Education School Block sets up a classroom (structure) in Zilla Parishad High School Narsingi. The program's major objective was to promote girls' education in our society. This school building was inaugurated by Mr. S. Madhusudhana Rao, CFO of Emaar Properties, and guests of honor included Mr. Manish Dayya, General Manager - Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre, Mr. Siva Kumar Perla, partner, IIFL Wealth, Mr. Kapil Kumar and Mr. Sumeet Kadia, and others.

Hyderabad Titans Round Table 303 and Hyderabad Youth Round Table 304 collaborated on the idea. The school has a total enrolment of 570 students, with 270 males and 300 females, and also 25 teachers. The school now educates students in grades 6 to 10. ‘The 7th Class Room project is aimed at ensuring access to basic resources such as school supplies, and proper classroom infrastructure for female children, affecting learning results and education quality, and encouraging them to pursue higher education.

Speaking on the occasion, Mr. Manish Dayya, General Manager - Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre said, “At Novotel Hyderabad Convention Centre, we take up initiatives to improve the communities where we operate. We are humbled and proud to be a part of the project, aimed at empowering the girl child with the education, by providing proper classroom infrastructure at the Zilla Parishad High School, Narsingi.

Inspirational | Chef Rohan Wadke

Celebrations | Four Point by Sheraton Dehradun celebrated International Houskeeping week

New Menu | Executive Chef Jerson Fernandes and his culinary team curate new menu for their all day dining and in room dining at Novotel Mumbai Juhu Beach

From L- R Chef JP, Chef Jerson, Chef Nikunj,and Chef Rajesh.P

Food experiences provide a sense of camaraderie and open the mind to adventure. With Accor’s brand commitment to health, environment, and food, Novotel Mumbai Juhu Beach (NMJB) remains uncompromised in being sustainably scrumptious and delivering high-quality meals in the recently new curated menus at the all-day dining: The Square and In-Room Dining(IRD) services.

Executive chef Jerson Fernandes's culinary career world spans over 14 years, and it is these curated meals that are served as unforgettable combinations. Having always focussed on local and seasonal, our conscious kitchen and dining spaces are extending into your lifestyles, centered purely on the recovery of traditions and the authenticity of gastronomic offerings. The diners are assured of a gourmand experience of premium ingredients and artisanal techniques says Shreyas Bhagat, The food and Beverage Manager at Novotel Mumbai Juhu Beach.

Diners can choose to “travel locally” and appreciate greater taste flavors comfortably. The menu extraordinaire is a balance of health, wellness, and nutrition: root vegetable sandwich, nutty quinoa citrus salad, and gastronomic regionals such as the highway murgh tikka, double butter chicken, or the desi aloo tikka sizzler, not to forget the inclusion of the signature Vegan breakfast for our Vegan guests. The seasonal gourmet, the contemporary comforts, or the rustic Indian are each developed with sophistication for a deeper purpose – of environmentally-conscious practices. The city of Mumbai is the paradise of food lovers, and NMJB is known for its expansive range of local cuisines, customizing even street food classics: Juhu Bombay chutney sandwich, Bombay Pav bhaji, Keema Pav, and the Vada Pav by elevating ingredients to retain flavors, textures and freshness. The recipes of the innovative desserts such as the chef’s special dome delight, and the freshness of Tandoori chicken, Nasi Goreng, Malaysian Laksa, and Railway Mutton curry are magically developed to suit diverse palates and satiate taste buds of varying cultures, meal preferences, and first-time experimenters. So, take your tastebuds on a culinary itinerary and explore the richness of street-styled dishes as daily favorites specially curated by the culinary magicians of NMJB.

Be surprised and tantalized with featured dishes ranging from the influences of the coast, of the farm, and a philosophy embraced by a team who celebrates sustainable gastronomy and culinary traditions with due respect to nature in compliance with Accor’s Planet 21 initiative.

First look at some of the dishes

Lamb Shank

Gnocchi with braised asparagus

Crunchy Chocolate mousse cake

Appointment | Gopinath John Surendranath joins Novotel Chennai SIPCOT as Operations Manager

John will lead operations at Novotel Chennai SIPCOT and work towards strengthening its leadership

Gopinath John Surendranath has been appointed as the Operations Manager at Novotel Chennai SIPCOT.

A seasoned professional in the hospitality industry, John comes with over 18 years of experience across India and abroad. He has been with Accor for over ten years and has grown up the ranks, starting as a Duty Manager at Novotel Ibis ORR Bengaluru.

John will lead operations at Novotel Chennai SIPCOT and work towards strengthening its leadership positioning within the highly competitive bi-leisure market in Chennai.

John comes with vast experience in managing operations of multiple magnitudes. In his last assignment, he was heading the Rooms Division Operations for the Novotel Hyderabad Convention Center. He began his journey in the hospitality industry with Ansagna Oasis Resort in Bengaluru in 2005.

Commenting on John’s appointment Rohan Sable, General Manager Delegate said, “It gives me immense pleasure to congratulate John for his appointment as the Operations Manager at Novotel SIPCOT. I am sure that with his extensive experience in hospitality, he will lead the team to create memorable and long-lasting experiences for our guests.”

Appointment | Radhika Mathur appointed as Marketing Communications Manager of Four Seasons Hotel Mumbai

In this role, she will engage to improve the brand visibility of the hotel, and its F&B offerings.

Four Seasons Mumbai has appointed Radhika Mathur as Marketing Communications Manager. In this role, she will engage to improve the brand visibility of the hotel and its F&B offerings.

Prior to this, she handled the marketing activities of Fairmont Jaipur for two years, including during the tumultuous phase of the pandemic. Additionally, she has more than three years of experience with Templatolio – a boutique marketing consultancy for hotels, playing an active role in marketing and brand activations of several corporate accounts and hotel launches.

A recent alumna of Les Roches Switzerland’s MBA in Global Hospitality Management, Mathur brings with her a sophisticated understanding of the target audience for luxury hotels in India, and their expectations from international brands.

Being a true food and beverage enthusiast, who loves exploring new locations and cultures, she made the most of her year in Europe by exploring the continent to the fullest.

With her love for music and movies, she finds her new home in the City of Bollywood most delightful.

Innovation | Food Bus India- A double decker moving vehicle opens doors to diners

The Food bus India will be serving street food from the world curated by founders

Surjit Singh one of the Co-Founders of popular cafes and clubs lords of the Drinks, Warehouse Cafe, Open House Cafe & IMLY with his partner Sukhraj Singh have come up with a double decker bus dining destination named  Food Bus India- A moving vehicle to dine in for food lovers across NCR and Indian subcontinent.

“To bring this new age double decker dining in the Indian market it took all about 12 months of planning and 12 months of execution. It started during my studies in UK when my father convinced me of the idea of adapting and opening a QSR,which is the need of an hour and this is where adding famous street food across the Europe and Asia, from the capital of the world to capital of India. We are all set to bring dining over go first time in India” says Sukhraj Singh-Co-founder of Food Bus India.

Understanding the burgeoning demand and changing consumers' living styles and preferences towards a new lifestyle, this double-decker bus dining will provide diners a unique ambience to dine in a food truck and enjoy their meal.

The Food bus India will be serving street food from the world curated by founders and hospitality  personalities Surjit Singh and Sukhraj Singh. Guests will be provided with options of having  lunch, hi-tea, dinner, and breakfast making every food served with an innovative and unique presentation.

The key element and surprise package for every pizza lover is that the bus is going to provide them with a handmade pizza topped with freshly ground spices and veggies.

“This young generation is all crazy and fascinated about new ways of living and enjoying their life, but what still keep their local roots alive is the taste of their food, food is what still makes them happy and enjoy their moment, we at food bus wants each our customer to not just enjoy the moment but even live the little moment they will spend with us, so to let them enjoy we here have to make sure the food they are served with touches their heart and they remember and cherish it’’ says Mr. Sukraj Singh -Co-Founder, Food Bus India

The place will even have a new age QSR format, where the family and friends coming won't be waiting for long and long hours to get their first meal or snack. It will have a new way of giving food or starters which will be served quickly and smartly without killing customers time and moment.

“COVID 19 has highly changed the view pattern of customers, each one of us believes to be safe and hygiene wherever we are going, keeping all your safety our priority we at Food Bus India, with bus dining, brings separate booths for you and your family to enjoy fully with complete space and safety, Our utmost priority is making your experience the best with the change.We have been in this market and industry for long run,we know you believe and hopes the faith and trust goes the same with our new venture too,” says Mr. Surjit Singh-Co-Founder Food Bus  India.

Visit Maldives | Maldivian to commence direct flights connecting New Delhi with Maafaru & Male from Oct 21

Flights on the Delhi to Maafaru route will operate on Wednesdays, Fridays, and Sundays. The direct flight will offer the fastest connection for Indian travelers looking to holiday in North Maldives luxury resorts.

Maldivian, the national carrier of the Republic of Maldives, will commence direct flights from New Delhi to Maafaru and Male from October 21, 2021. Flights on the new route, New Delhi to Maafaru, will operate on Wednesdays, Fridays, and Sundays. The airline will be operating A321 and A320 aircraft on this route offering both business and economy class configuration.

Maafaru International Airport located in Noonu atoll was opened in 2019 and is also managed by Island Aviation Services Limited (IAS). With three direct weekly flights to Maafaru, another international hub of the largest source market will connect North Maldives to India.

Want to work in the Maldives

Appointment | Nihat Yucel joins Four Seasons Hotel Alexandria at San Stefano as GM

Four Seasons Hotel Alexandria at San Stefano has appointed Nihat Yucel as general manager. He has 22 years of experience with Four Seasons and holds a master’s degree in tourism from Istanbul University and a post-graduate degree from Florida International University.

Yucel started working with Four Seasons Hotel Istanbul in 1999 in the food and beverage department.

Then in 2007, he became F&B director on the pre-opening team for the Four Seasons Hotel Istanbul at the Bosphorus. Three years later he switched to director of rooms.  After two years, he was promoted to hotel manager overseeing both departments.

Yucel them moved to Four Seasons Resort Seychelles in 2014 as resort manager before returning as hotel manager at both Four Seasons on the Bosphorus and at Sultanahmet.

Speaking about his career, he said: “I like the time to connect with people.” 

Outside of the hotel world, he’s a big football fan and follows Galatassaray in Turkey. He also played football professionally in the second division of the Turkish football league.  

Four Seasons said he is a wonderful man, a compassionate leader and dedicated toelevated guest service and employee care and wellbeing.  

Appointment | Souffian Zaeraoui appointed cluster GM for three Accor hotels in Dubai

Souffian Zaeraoui is the new cluster general manager for Novotel, Ibis and Adagio Al Barsha hotels. The Accor properties have 1,144 between them.

Zaeraoui has worked for Accor for 14 years, previously serving as hotel D]director for the same cluster until 2018.

A French-Moroccan national, Zaeraoui brings a wealth of experience to the role and will oversee the upcoming transformation of the newly designed Ibis guest rooms for Ibis Al Barsha. The property is the first Ibis hotel in the UAE to roll out the modern designs.

He said: “I couldn’t be happier to be moving back to the Al Barsha cluster, especially in this landmark year of Expo 2020 and the UAE Golden Jubilee. I’m thrilled that I can use all my experience at such an exciting time to take these iconic hotels to greater heights and achieve the desired success with the team.”

He moves from Novotel & Adagio Abu Dhabi Al Bustan and he holds an MBA in International Hospitality Management, IMHI from ESSEC Business School in Paris.

Zaeraoui began his career in France with Marriott and Sofitel Hotels in Paris, before heading up F&B at Novotel Cardiff Centre Wales.

He was the opening operations manager at Pullman Gurgaon Central Park in India before moving to Al Barsha the first time.

Appointment | Novotel Chandigarh Tribune Chowk appoints Ashish Battoo as General Manager

The 120-room hotel is slated to open on 1st October, 2021

Novotel Chandigarh Tribune Chowk has appointed Ashish Battoo as its General Manager. He has over 19 years of experience with international and Indian brands, including The Hyatt and The Oberoi Group of Hotels and Resorts.

In his most recent assignment, Battoo was associated with The Golkonda Hotel, Hyderabad as General Manager before deciding to pursue his own venture in 2019.

He holds a Degree in Hotel Management from Garden City College, Bangalore.

New Opening | Hard Rock Cafe® Brings Double The Magic To Hyderabad With Second Outpost In Hitech City

Mr. Mani - Manager, Mr. Naveen, General Manager. Ms. Dristi - Sr Marketing Manager, Mr. Kunal - Director, Operations,hef - Cyrus,Ms. Akanksha - Asst Director, Sales & Marketing (left to Right)

Hard Rock Cafe® Brings Double The Magic To Hyderabad With Second Outpost In Hitech City

Hyderabad: September 21st, 2021: Hard Rock® introduces the brand's one-of-a-kind blend of music, entertainment, iconic merchandise, and authentic American fare to Hyderabad’s tech hub – Hitech City, with its second outpost in town, as the brand celebrates 12 years in the city! The Rock ’n’ roll-themed chain with a high-energy vibe, serving burgers & American classics will cater to the tech crowd of Hyderabad and local visitors, who will experience Hard Rock's new design style and latest technology at Hard Rock Cafe® Hyderabad Hitech City, which is located at the Ground Floor at Salarpuria Sattva, Knowledge City. This opening is special as the brand also celebrates its 50th anniversary globally this year.

Customers of Hard Rock Cafe at Hitech City will be able to enjoy fresh and high-quality authenticAmerican items from Hard Rock's most extensive menu innovation in the company's history that features many new offerings. Guests can indulge insignature dishes such as Legendary Steak Burgers, The Original Legendary Burger, The Big Cheeseburger and more. The Starters & Shareables include the famous Jumbo Combo, One Night in Bangkok Shrimp, Wings, All-American Sliders, Classic Nachos and more. An extensive selection of Salads, Sandwiches & Specialty Entrees will also be on offer to tantalize taste buds such as the BBQ Pulled Pork Sandwich, California-Style Cobb Salad, Baby Back Ribs, and Famous Fajitas, just to name a few. Additionally, a new local inspired Indo-fusion menu created by Chef Cyrus Irani put the spotlight on hyperlocal dishes such as Fiesta Platter, Hyderabadi Biryani, Fish & Chips, South of the Border Cottage Cheese among others. Don’t forget to add a zing to your dining experience by trying one of our many signature beverages including: All new Boozy Milkshakes, cocktails such as Rockin’ Fresh Rita, Rock House Rum Punch and Hurricane.

Spread over 8897 square-feet with a capacity of over 194 seats, the space promises the best of indoor & outdoor dining experiences for a city that loves both alike for dining in & out at different times of the day. The outdoor seating area is lined with tropical landscape along its periphery and a gigantic photo-opportunity in the form of a street art mural, curated by local talent, set alongside the outdoor bar.

The indoor section boasts of a stunning bar counter on a raised platform, and a striking ceiling that needs a special mention since the same has been meticulously crafted with a combination of coffers and metal baffles – which add immense character to the overall energy of the space. There exists a 4,000 Sq Ft of fully air-conditioned indoor space with a sizable podium at the nucleus of the space to house live performances on one side, and an exciting combination of a cafe format of Hard Rock, known as Constant Grind, along with a Rock Shop on the other side. The Constant Grind, a coffee-shop by Hard Rock International, will open its second exclusive shop ever at Hard Rock Cafe Hitech City. It will serve freshly brewed gourmet coffee to its guests; one can work remotely from this space and enjoy a latte, espresso, or a refreshing iced drink to go with freshly baked cookies, all-day breakfast, sinful smoothies and sandwiches. A special attraction here is a Gelato Bar for our little rockers and families.The new Hard Rock Cafe at Hitech City will create over 65 direct jobs and several others by way of indirect services, within the city at a much-needed time.

Memorabilia from Hard Rock's iconic collection adorns Hard Rock Cafe Hitech City’s walls, including items from legendary musicians like a belt worn bylead guitarist, Slash, of Guns N’ Roses, a pair of fancy boots donned by Elton John, Rihanna’s metal bikini and accessories, a long-sleeved cat costume worn by Lady Gaga, among many others. Some more star pieces include a Harley Davidson hat worn by Elvis Presley, and a brown pinstripe vest by Will.I.Am of Black Eyed Peas -

The Hyderabad second outpost’s Rock Shop® will offer music-inspired items, as well as customized collectible Hard Rock Cafe merchandise. Fans can acquire exclusive HyderabadHitech City-specific merchandise and much-coveted signature pins at this retail location.

"Opening a second outpost in Hyderabad during such unprecedented times has been a huge challenge for our partners, and we feel extremely proud to finally be able to announce the opening of this iconic cafe in the beautiful Nizam city of Hyderabad," said Anibal Fernandez, Vice President of franchise operations, Hard Rock International.

We once again look forward to welcoming our Hard Rock fans in Hyderabad, India, in a "SAFE + SOUND” environment.

Those looking to dine at Hard Rock Cafe Hitech City can make a reservation by

To purchase Hard Rock Cafe merchandise, visit the online Rock Shop at https://shop.hardrock.com.

For additional information on the Hard Rock Cafe brand, visit www.hardrockcafe.com/.

About Hard Rock®:

Hard Rock International (HRI) is one of the most globally recognized companies with venues in 68

countries spanning 241 locations that include owned/licensed or managed Hotels, Casinos, Rock Shops®,Live Performance Venues and Cafes. HRI also launched a joint venture named Hard Rock Digital in 2020,an online sportsbook, retail sportsbook and internet gaming platform. Beginning with an Eric Claptonguitar, Hard Rock owns the world’s largest and most valuable collection of authentic music memorabiliaat more than 86,000 pieces, which are displayed at its locations around the globe. In 2021, Hard Rockwas awarded the Top Employer in the Travel & Leisure, Gaming, and Entertainment Industry by Forbes,designated as a U.S. Best Managed Company by Deloitte Private and The Wall Street Journal and namedthe top performing hotel brand in J.D. Power’s North America Hotel Guest Satisfaction Study for thethird consecutive year. In 2020, Hard Rock was honored as one of Forbes Magazine’s Best Employers forDiversity and a Top Employer for Women. Hard Rock Hotels & Casinos also received first place ranking inthe 2020 Casino Gaming Executive Satisfaction Survey conducted by Bristol Associates Inc. and SpectrumGaming Group. Hard Rock destinations are located in international gateway cities, including its two mostsuccessful flagship properties in Florida and home to the world’s first Guitar Hotel® in South Florida,Global Gaming’s 2020 Property of the Year. The brand is owned by HRI parent entity The Seminole Tribeof Florida. For more information on Hard Rock International, visit www.hardrock.comorshop.hardrock.com.

Appointment | Hilton appoints cluster director of revenue for four Ras Al Khaimah properties

Hilton has appointed Abhishek Lakhotia as cluster director of revenue for its DoubleTree and Hampton by Hilton Ras Al Khaimah cluster.

In his new role, Lakhotia spearheads strategies to generate further revenue for the cluster, which consists the 723-room resort, DoubleTree by Hilton Resort & Spa Marjan Island, Hampton by Hilton Marjan Island, DoubleTree by Hilton Ras Al Khaimah and DoubleTree by Hilton Ras Al Khaimah Corniche Residences.

Before joining the team, he has held various positions including group director of revenue management and complex director of revenue management.

Lakhotia said: “I’m delighted to be in Ras Al Khaimah to lead a fantastic team in revenue for the cluster. This is an exciting time for us, especially with the recent news around Ras Al Khaimah investing AED500 million on 20 sustainable tourism projects. We expect to see tourism grow within the next 12 months and we look forward to welcoming more guests to our one-of-a-kind resorts and hotels.”

The new team member has a bachelor’s degree in Hospitality & Tourism Administration from the Swiss Asian School of Hotel Management, and a post-graduate diploma in Hotel Management from Les Roches School of Hotel Management.

Eduard Jimenez, Cluster Commercial Director said: “We are honored to have Abhishek Lakhotia onboard and we wish him all the success in this new role. With his extensive knowledge and experience along with the ability to detect rising trends in the hospitality industry, Abhishek brings invaluable insights to the role and we are thrilled to have him on the team.”

Appointment | Sheryl De Sa takes over ibis Pune Hinjewadi as its GM

A hospitality professional who has been associated with Accor for over six years and started her journey as the associate director of sales for Novotel Goa Resort, Sheryl De Sa will take over the reins of ibis Pune Hinjewadi as its general manager.

With two decades of experience in various roles, Sheryl will lead the hotel’s overall management and operations in this role. Sheryl has also worked across key properties of Accor Group including Novotel Goa and ibis Styles Goa Calangute.

De Sa is the fourth female GM in the ibis India network. “I am excited about this new opportunity. I believe that organisations with a significant representation of women on board regularly outperform those with more homogenous leadership.”

De Sa has also played an instrumental part in setting up and positioning the first ibis Styles hotel in India – ‘ibis Styles Goa Calangute’, as its director of sales and marketing for the property and went on to become the director of rooms.

News | World’s first certification for vegetarian food launched

The Sattvik Council of India, in partnership with the international auditing/certifying company, Bureau Veritas, brings out standards and certification for vegetarian food.

The Sattvik Council of India has announced the world's first certification programme for vegetarian food in partnership with world’s leading auditing and certifying body, Bureau Veritas. Through this, both Sattvik Council and Bureau Veritas, plans to offer certification to vegetarian food globally, in the lines of Halal and Kosher standards, for Islamic and Jewish dietary principles, respectively.

The objective of the certification programme is to render an assurance to vegetarian/vegan consumers in India and global markets that the food they are consuming is prepared after following thorough guidelines and standards prescribed.

Speaking to ETHospitalityWorld after the launch of the certification scheme in Delhi, Abhishek Biswas, founder of Sattvik Council of India, said that they have filled the vacuum and probably alleviated the dilemma faced by vegetarians across the world while travelling to places. The certification will bring trust, reliability and confidence in consumers. He said that it will also trigger new investments and generate employment opportunities in the ecosystem going forward.

“Globally, people are converting to vegetarianism in a big way after Covid. Veganism is also catching up fast in many countries. By bringing standards and certification, we want to promote vegetarianism and veganism with purity assurance. With a certifying partner like Bureau Veritas onboard, the world is the target,” Biswas said.

Amit Ghosh, senior vice president - South Asia (Commodities, Industry and Facilities Division) of Bureau Veritas (India) said that they have developed a comprehensive Sattvik Management System after a lot of research, consultation with experts in the field and with inputs from the Sattvik Council of India. He said that the entire supply chain will be audited, verified and certified periodically as well as through surveillance audits to ensure the standards are strictly followed.

With the new standards, Ghosh said that the suppliers and food businesses can set their objectives by following the guidelines set by the certifying agency for them.

Ingredient Ideology | The Adorable Dragon Fruit By: Dr. Kaviraj Khialani- Celebrity Master Chef.

The Adorable Dragon Fruit

Dragon fruit is also known as “pitaya” or “strawberry pear”. Dragon fruit grows on a climbing cactus plant that can grow from 15-20 feet high and can live for as long as two decades. The flower buds of the fruit are edible when cooked. Dragon Fruits are native to Southern Mexico and across Central and South America. The name 'dragon fruit' is derived from its unique appearance, where the spikes resemble fire and the scales resemble that of a dragon, as depicted in Chinese mythology. Dragon fruit is a fruit of many names, known as pitaya and pitahaya depending on genus, as well as strawberry pear and even night blooming cereus.

Dragon fruit can be considered as a superfood being low in calories but high in fibre, antioxidants, phytonutrients, vitamins and minerals, and containing healthy fatty acids and probiotics. Antioxidants are essential to protect cells from free radical damage, which cause chronic disease and ageing. Some of the major antioxidants found in dragon fruit are betacyanins, betaxanthins, hydroxycinnamates and flavonoids. According to a research article published in the World Journal of Pharmacy and Pharmaceutical Sciences in 2018, the antioxidant activity of the fruit can be helpful in preventing inflammatory conditions such as gouty arthritis. Hydroxycinnamates have proven anticancer activity, while flavonoids are linked to better brain health and reduced risk of heart disease.

To choose a ripe dragon fruit, look for bright, even-coloured skin. A few blemishes on the skin are usual, but if the fruit has a lot of flaws, it may be over-ripe. Hold the dragon fruit in your palm, and try pressing the skin with your thumb or fingers. It should give a little, but shouldn’t be too soft or mushy

Dragon fruit is rich in phytonutrients and antioxidants, including good amounts of carotene and vitamin C, and its nutritional and antibacterial properties have been studied for their ability to improve digestion, strengthen the immune system, and boost energy levels. Dragon fruit has high water content (about 80% water), and is a good source of iron, magnesium, B vitamins, phosphorus, protein, calcium, and fiber. The fruit’s edible seeds are also nutritious, as they are high in polyunsaturated fats like omega-3 and omega-6 fatty acids, which have been shown to lower the risk of cardiovascular disorders

Dragon fruit is best used raw and slightly chilled, but can also be cooked, such as grilling with a sprinkle of chili powder to balance its sweet flavor. Slice the fruit lengthwise and scoop out the flesh, or quarter it and peel off the leathery skin entirely, as it can be bitter. Dragon fruit is commonly blended in smoothies, or juiced for beverages and cocktails. It can be used to make jams or flavor ice creams, sorbets and other desserts, while syrup made from the fruit is often used for colouring pastries and candies. 

The soft yet dense texture will hold its shape nicely when cut, so it can be diced into fruit salads with papaya, coconut, mango, guava or kiwi. It can also be used in Savory salads, and pairs well with seafood, such as scallops and white, flaky fish. Ripe Dragon fruit can be kept at room temperature for a few days, or refrigerated in a sealed container for prolonged use. Fresh, cut segments will keep in a sealed container in the refrigerator for a day or two. Dragon fruit can also be sliced or cubed, then frozen for future use in blended or pureed applications.

Here are a few Health Benefits of Dragon Fruit:

1. Dragon fruit is considered good for the eyes, bones, teeth and skin.

2.Dragon fruit offers good support to our digestive system since it is high in fiber content, also aids in weight loss if consumed wisely.

3.Dragon fruit is a great immunity boosting ingredient and a fruit which can be had regularly due to good quantities of vitamins and minerals present in it.

4.Dragon fruit is also regarded as anti-aging since it has anti-oxidants which work against the free radicals and makes our skin tighter and younger look wise.

5.Dragon fruit also helps prevent cardio-vascular diseases, lowers cholesterol levels and helps reduce high blood pressure.

6.Dragon fruit is also anti-inflammatory and also supports our nervous system as well since it is high in vitamin B levels which aid in the formation of nerve cells and healthy fats for proper conductive signalling.

7. Dragon fruit is also heart healthy food, good in vitamin A and vitamin C content, also helps cure constipation issues.

8. Dragon fruit helps keeping the kidney clean and de-toxified and it also beneficial for our bone health as well.

9.Dragon fruit has also been regarded as a stress buster, due to its attractive look and eye appeal it is also a mood enhancer and works well to manage stress levels as well.

10.Dragon fruit is also regarded as good for the health of our hair and it supports good development of hair in our body and also strengthens hair growth.

Here are a few recipes with Dragon Fruit being incorporated into various cuisines and methods of cooking/ applications:

Recipe-1] DRAGON FRUIT WALDORF 

Ingredients:

For the base of the salad:

Assorted lettuce leaves-1 cup [Iceberg/Lollorosso/ Cos/ Romaine]

For the body of the salad:

Green apples/red apples-1 no, do not peel, cut into cubes.

Dragon fruit- 1 no, peeled and cut into med size cubes.

Celery- 2 stalks, cut into ½ inch pieces

Walnuts- 8-10 no. roughly cut.

For the dressing of the salad:

Mayonnaise- 1 cup

Mustard paste-1/2 tsp

Salt and pepper to taste

Lime juice-2 tsp

Mint leaves- 6-8 no.

For the garnish of the salad:

Assorted herbs/ nuts/ seeds/ micro-greens

Method:

1. Pre-prep all the ingredients for the salad recipe.

2. Clean, wash/rinse the lettuce leaves, place them in ice-cold water to maintain their freshness.

3. In a mixing bowl, combine together the ingredients for the dressing and mix well, I also tried using greek yogurt in place of mayonnaise and it turned out to be yummy as well.

4. Just before serving, add in the body of the salad into the dressing and give the salad a nice toss and mix.

5. Check for seasoning and adjust accordingly, arrange the drained and pat dried crispy lettuce leaves on a salad plate and portion the tossed salad on it and garnish appropriately and serve.

Recipe-2] MARINATED DRAGON FRUIT SALAD

Ingredients

For the base of the salad:

Assorted lettuce leaves-1 cup [ Iceberg/Lollorosso/Cos/ Romaine]

For the body of the salad:

Dragon fruit- 1 no, peeled and cubed

Fresh pineapple- 3-4 slices, cubed

Apple- red or green- 1 no, cubed

Chickoo- 2 no, peeled and cubed

Grapes- 10-12 no

Berries- ¼ cup any variety

For the marination cum dressing:

Honey-2 tbsp.

Lime juice-2 tbsp.

Mint leaves- 10-12 no

Ginger juice- 2 tsp

White wine-2 tsp- optional

Raisins- 10-12 chopped

Dates- 3-4 no puree

For the garnish of the salad:

Toasted flax seeds/ melon seeds/ pumpkin seeds- 2-3 tsp

Micro-greens/ fresh herbs.

Method:

1. Pre-prep all the ingredients for the marinated dragon fruit salad.

2. Prepare the base of the salad, clean, wash- rinse and place in cold water.

3. In a mixing bowl, assemble the ingredients for the marination cum dressing and give it a nice mix.

4. Add in the fruits as desired and mix, place in a cool place/ chiller/ fridge etc for around 20-30 mins.

5. Give the fruits a nice toss one more time and portion them on a bed of crispy lettuce leaves on a salad plate/ bowl.

6. Garnish the salad with toasted seeds/ slivers of almonds/ nuts/ micro-greens etc and serve.

Recipe-3] DRAGON FRUIT & PRAWN COCKTAIL SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves- 1 cup preferred to use iceberg lettuce

For the body of the salad:

Dragon fruit- 1 no, peeled, cubed

Prawns- 12- 16 no, shelled, de-veined and washed.

To blanch/cook the prawns:

Water- 500 ml

Onion-1/2 no sliced

Bay leaf-1 no

Peppercorns-3-4 no

Celery stalk- 1 no cut

Lime slices- 2-3 no

White vinegar-1 tsp

Salt-1/2 tsp

For the dressing of the salad:

Mayonnaise-1 cup

Capsico/ tabasco sauce-1/2 tsp

Salt and pepper to taste

Lime juice-2 tsp

Tomato ketchup-2-3 tsp

Brandy/rum-1-2 tsp optional

Parsley-2 tsp chopped

Shallots- 3-4 chopped

Celery-2 tsp chopped

Gherkins/ olives- 2-3 tsp chopped

For the garnish of the salad:

Assorted fresh herbs/ boiled sliced egg/ black or green olives

Method:

1. Pre-prep all the ingredients for the dragon fruit and prawn cocktail salad recipe.

2. Start with the poaching/blanching/ boiling of the prawns first by assembling the listed ingredients into a saucepan/open pan and allowing it to come to a boil, simmer it, add the cleaned prawns into the pan and cook it for 6-8 mins, refresh with cold water, slice them 1 x2.

3. In a mixing bowl, combine together the ingredients for the dressing of the salad and add in the prawns and dragon fruit and give it a nice mix. Allow chilling until used.

4. Just before serving it, use transparent martini/ cocktail glasses for better eye appeal, arrange ice-berg lettuce in the glasses, layer up the chilled salad and garnish appropriately and serve immediately.

Recipe-4] DRAGON FRUIT DELIGHT

Ingredients:

Dragon fruit- 2 no, peeled and cut roughly

Ginger juice- 2 tsp

Lime juice- 2 tsp

Sugar syrup- 2-3 tbsp.

Cashews-2 tsp chopped

Lychee crush- 2 tsp

Tender coconut/ malai- 2 tbsp. chopped

Coconut Water- ½ cup

For garnish

Mint leaves- 6-8 no

Cherries- 2-3 no

Method:

1. This recipe is about preparing small shorts with dragon fruit in the form of a juice / healthy sips.

2. Pre-prep all the ingredients as listed above and can be adjusted as desired/ as per taste.

3. Using a jar of a mixer-grinder/ food processor, combine together the dragon fruit with all the other ingredients as listed and give it a nice churn and process it.

4. Remove into a bowl, check for the balance between sweetness and flavor and adjust it accordingly. At times I also avoid the sugar element in this shot drink and prefer without sugar as well.

5. Just before serving the refreshing shot drink, portion it into small glasses, garnish it as desired and serve.

Recipe-5] FUSION FIRNI WITH DRAGON FRUIT

Ingredients:

For the Firni mixture:

Milk- 500- 750 ml

Rice paste- 2-3 tbsp.

Green cardamom powder- ½ tsp

Sugar- to taste

Condensed milk-1/4 cup

Mava- 2-3 tsp

Raisins- 2-3 tsp chopped

Almonds- 2-3 tsp chopped

Cashews- 2-3 tsp chopped

Dragon fruit- 1 no, peeled, cubed

Mint leaves- 8-10 no

Glazed/tinned cherries- 3-4 no

Fruit cocktail tin- 1 cup, assorted tinned fruits can be added too.

Rossogulla- 2-3 no, sliced for the fusion touch in the Firni.

White chocolate- ¼ cup either shavings/ chips/ melted.

Method:

1. Pre-prep all the ingredients for the fusion Firni recipe.

2. In a saucepan combine together the milk, rice paste, sugar, elaichi powder and cook for 12-15 mins on a low flame, keep stirring.

3. Add in mava and condensed milk as it starts cooking, and continue to cook for another 8-10 mins on a low flame. Turn off the flame and cool.

4. Add in the white chocolate, mix and chill. Now it’s time to layer the dessert.

5. Using dessert glasses, cups start with the layering of the white chocolate Firni, place the dragon fruit, sliced rossogulla, assorted fruits, nuts and repeat the layers.

6. Chill the dessert for 2- 3 hours and then garnish and present the wow some dessert with dragon fruit combined in a white chocolate flavoured Firni.

Recipe- 6] THAI STYLE CHICKEN AND DRAGON FRUIT TOSS

Ingredients:

Oil-2 tsp

Lemongrass- 3-5 pieces

Fresh basil leaves- 6- 8 no

Galangal/ Thai ginger- 2 tsp cut

Thai red curry paste- 2 tsp

Water-1/4 cup

Coconut milk- ¾ cup

Salt to taste

Boneless chicken cubes-1 cup

Corn starch solution-2-3 tsp to thicken up

Sugar-1 pinch

Dragon fruit- 1 no, peeled and cubed

Lime juice- 2 tsp

Base of assorted lettuce leaves/ purple cabbage- 1 cup

Garnish with olives/ gherkins/ parsley/ basil/ nuts/ seeds.

Method:

1. Pre-prep all the ingredients for the recipe as listed.

2. This recipe combines a cooked thai version of chicken in a coconut sauce, thickened up and cooled then tossed with dragon fruit and served.

3.Heat oil, add in the lemon grass, galangal, basil, red curry paste, a little water, and cook for a few seconds, add in the chicken cubes, allow to simmer and cook for 6-9 mins.

4.Add in the thick coconut milk and mix well. Cook for another 3-4 mins, thicken up a little with corn starch solution, add salt to taste, once done, turn off the flame and allow to cool.

5. This can be served like a cold appetizer, salad, starter as well. Toss the dragon fruit with the chicken just before serving and add some lime juice, fresh herbs for garnish, portion it into glasses/ bed of fresh lettuce/ purple cabbage leaves or even a small empty coconut shell could be used for presentation.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Appointment | Shaaz Mehmood appointed as Managing Committee Member of the National Restaurant Association of India (NRAI) –The only members from Hyderabad

Shaaz Mehmood appointed as Managing Committee Member of the National Restaurant Association of India (NRAI) –The only members from Hyderabad

Hyderabad: September 2021: Shaaz Mehmood, Partner with Olive Bar & Kitchen Pvt. Ltd. - Hyderabad was recently elected as the Managing Committee Member of the National Restaurant Association of India (NRAI) for the period 2021-23. Shaaz has the distinction of being the only member from Hyderabad to be on the committee that aspires to promote and strengthen the Indian foodservice sector. It represents the interests of members through advocacy, training, research, and industry events.

Shaaz is a dynamic and performance-oriented Indian entrepreneur and humanitarian with a proven ability to conceptualize, build and lead top-flight teams aligned to achieving overall business objectives across diverse industries. 

NRAI is the voice of the Indian restaurant industry founded in 1982. The committee consists of over 30 restaurant CEOs & owners representing various national and international brands from the F&B sector. 

Speaking about this appointment, Shaaz Mehmood, said, “I have always worked towards the welfare and upliftment of the Indian restaurant industry. It is a great honor to be elected to the managing committee of NRAI. I look forward to actively create representation from Hyderabad that will help put our city on the national food map”.

Profile:

Shaaz’s passion for food developed at a young age when he wielded the ladle at the age of 12. He partnered with the Olive Bar & Kitchen Pvt. Ltd, in 2013 to extend their brands in the city under the mentorship of AD Singh. Shaaz set up the Olive Bistro & Bar at the stunning lakeside property in 2013 at a time when Hyderabad was still comforting itself to the idea of specialty restaurants. In 2015 he went on to partner and open SodaBottleOpenerWala followed by the Olive group’s first Microbrewery The Hopper in Hyderabad. In 2018, he partnered with the Olive group and reopened Ek Bar in Delhi in a bold avatar. He also has the distinction of opening Giggle Water, Hyderabad’s first speakeasy in 2018. In addition to these restaurants, Shaaz has been the go-to project lead for the company owing to his expertise in running tight schedules & costs to set up new restaurants. He has supported & led projects like the Olive Bistro & Bar in Mumbai & Gurugram; Olive Bar & Kitchen, Goa; SodaBottleOpenerWala & Lady Baga, Bengaluru and Hello Guppy, Mumbai. He is an authority on Hyderabadi cuisine and is well known for the lavish feasts hosted at his residence.

Shaaz, a serial entrepreneur,  has diverse interests in Healthcare, Hospitality, Food Processing & Manufacturing, he is the Promoter & Director of Medijourn Solutions Private Limited & Wadi Surgicals Private Limited.

Driving humanitarian initiatives, Shaaz Mehmood is the Founder & President of Youth Feed India. It ran one of the largest and most wide-scale food relief operations for the daily wage workers & marginalized communities across the country during the lockdowns of 2020 & 2021 and the October floods in Hyderabad. He is also passionately involved as the Treasurer of the Kitchens Against Hunger, an Olive Group CSR initiative.

NEWS | Uttarakhand HC allows Chardham Yatra, sets daily limit on number of devotees visiting shrines

The court said 800 pilgrims will be allowed in Kedarnath Dham, 1200 in Badrinath Dham, 600 in Gangotri and 400 in Yamunotri every day.

The Uttarakhand High Court on Thursday vacated its stay on the Chardham Yatra and directed the state government to conduct the pilgrimage with strict adherence to COVID-19 norms. Lifting the ban on the yatra, a division bench of the court comprising Chief Justice RS Chauhan and Justice Alok Kumar Verma said the pilgrimage will start with restrictions like a daily limit on the number of devotees visiting the temples.

Carrying a negative Covid test report and a vaccination certificate will also be mandatory for the visitors, the court said.

Putting a daily cap on the number of devotees visiting the famous Himalayan temples also known as the Chardham, the high court said 800 pilgrims will be allowed in Kedarnath Dham, 1200 in Badrinath Dham, 600 in Gangotri, and 400 in Yamunotri every day.

Pilgrims will not be allowed to take a bath in any of the springs around the temples, it said. The police force will be deployed as per requirements during the Char Dham Yatra in Chamoli, Rudraprayag, and Uttarkashi districts.

The court order comes as a big relief to the state government which was under pressure from various quarters to start the pilgrimage with which the livelihoods of lakhs of people including travel agents and pilgrimage priests are linked.

With the Covid situation being uncertain, the court had on June 28 put a stay on the state Cabinet's decision to start the Chardham Yatra in a limited way for the residents of Chamoli, Rudraprayag and Uttarkashi districts where the temples are located.

It had plans to open up the yatra in a phased manner for pilgrims from outside the state depending on the Covid situation.

The state government then approached the Supreme Court to vacate the high court's stay on the yatra. As the matter was pending in the apex court, the high court was not in a position to hear the state government's plea seeking lifting of the ban.

However, it recently withdrew its SLP in the Supreme Court paving the way for the high court to hear its plea.

Advocate General SN Babulkar and Chief Standing Advocate CS Rawat, appearing for the government, demanded that the ban be removed to restore the livelihood of the local people.

The advocate general said there is an earning period of the Chardham Yatra and if the season passes, many families will suffer huge losses. The advocate general further pleaded that the initial worry of the Court while imposing the ban has been addressed and there has been a significant improvement in health services.

The government also assured the Court that there will be strict adherence to the COVID-19 SOP for the Yatra.

In June, the high court had stayed the Chardham Yatra till further orders, while hearing public interest litigations (PIL) related to the increase in Covid cases, lack of health facilities, and other factors.

Source