Meal & Menu Planing

MEALS & MENU PLANNING

MENU

Introduction
Menu is the statement of food and beverage items available or provided by food establishments primarily based on consumer demand and designed to achieve organizational objectives. It represents the focal point around which components of food service systems are based. The menu is designed carefully what the outlet wants to cater for, keeping in mind the type of clientele. The main advantage of a well-planned menu is that it leads to consumer satisfaction. It also helps to motivate the employees for a responsible and successful service

A. Origin of Menu
Originally the "bill of fare", as it is termed in English, or menu in French, was not presented at the table. The banquet consisted of only two courses, each made up of a variety of dishes, anything from 10 to 40 in number. The first 10-40 dishes were placed on the table before the diners entered- hence the word entrée- and, when consumed were removed or relieved by 10-40 other dishes- hence the words relevés and removes came into existence.

B. Objectives of Menu Planning
The aim of menu planning is to:
1. Meet nutritional needs -- ““Recognition that food is treatment”-- part of medical therapy
2.Plan meals within the food cost
3.Simplify purchase, preparation, and storage of meals
4.Provide attractive, appetizing meals with no monotony
5. Save time and money
6.Minimize overhead expenditure, i.e., fuel, electricity, water, labor.
7.Meet//exceed customer expectations
8.Determine production methods and distribution systems
9.Dictate staffing levels
10.Provide quality,, standardization & predictability
Menu planning is the most important aspect of planning and organization in the food industry. It is an advance plan of a dietary pattern over a given period of time.

MENU PLANNING

INTRODUCTION
Menu planning is one of the important managerial activities of food and beverages operations executed by a team comprising the entrepreneur/proprietor, the restaurant manager, and the executive chef. In a large hotel, the general manager and the food and beverage (F&B) manager will also be members of the team. In welfare catering operations, the head of the institution, the catering manager, and the finance manager will be involved. Menu planning calls for careful thought on many factors that would determine the success of the F&B operation. Menu forms the basis or acts as a guide upon which all other managerial and operational activities of F&B operations rest on.

POINTS OR FACTORS TO BE CONSIDERED WHILE PLANNING THE MENU

Whether it is for new outlets or existing outlets, points related to the following aspects should be considered by the team while planning the menu:
1. Operations hour
The team must consider policy on operation hours of the business while planning menu. If it is operating throughout the day from morning 7 to night I l, then all dishes required during breakfast, mid morning, lunch, evening snacks, dinner, and so on, should be included. If it is going to be operational only during lunch and dinner, then the menu should be planned accordingly. During lunch hour operations, guests expect quick service or business/executive lunch, which should be taken into account.
2. What to serve
The policy of the management may not permit the inclusion of beef, pork or any of the non. vegetarian dishes, genetically modified food, and so on. Dishes included in menu should be the framework of the establishment's policy.
3. Production process
The type of production process the business is going to implement, such as traditional partie system centralized production, cook-chill, cook-freeze, and sous-vide, and so on, should be taken into account while planning the menu.
4. Use of convenience products
Convenience products of many categories, from ones requiring some amount of final preparation in the kitchen to ready-to-eat forms, are available in the market. The team must consider policy on usage of convenience products.
5. Style of service
Menu should be planned taking into account the style of service to be implemented. For example, buffet, silver, American, tray service, takeaway, and so on.
6. Type of menu
The type of menu to be implemented in operations should be borne in mind while planning the menu. The la carte menu will offer extensive choice under each category and table d'hôte menu will have a set number of courses with a limited choice at set price.

C. Types of Menu
The menu are basically of two types:-
 À la carte
 Table d'hôte
À la Carte menu
The term à la carte may be translated as 'from the card'. This type of menu may be defined by the following points:
 It gives a full list of all the dishes that may be prepared by the establishment
 Each dish is priced separately
 A certain waiting time has to be allowed for many of the dishes
 Some dishes are cooked to order
This type of menu may be offered on its own in a first-class establishment, or in conjunction with a form of table d'hôte or carte du jour menu in a smaller catering establishment. The dishes may be changed according to season- oysters, melon, asparagus, game- but each item will remain individually priced.
Table d'hôte
The definition of table d'hôte menu is covered by the following points:
 The menu has fixed number of courses
 There is a limited choice within each course
 The selling price of the menu is fixed
 The dishes provided will all be ready at a set time
This type of menu may be offered by itself or in conjunction with an à la carte or carte du jour menu. It is the more popular and simpler form of menu, being easier to control and operate and giving less wastage of food. The set price of the table d'hôte menu is charged whether or not the full menu is consumed.

D. Courses of French Classic Menu

The number of courses on a menu, and dishes within each course, depends on the size and class of the establishment. In an establishment where full food preparation and service brigades are in full operation a full menu may be offered. In this case the courses or sections of the menu may be divided as follows:
1. Hors-d'oeuvre
2. Potage (Soup)
3. Ouefs (Egg)
4. Farineux (Rice and Pasta)
5. Poisson (Fish)
6. Entrée
7. Sorbet
8. Relevé
9. Rôti (Roast)
10. Légumes (Vegetables)
11. Salades (Salads)
12. Buffet Froid (Cold Buffet)
13. Entremet (Sweet)
14. Savoureux (Savoury)
15. Fromage (Cheese)
16. Dessert (Fresh Fruit)
17. Beverages

MEALS & MENU PLANNING
MENU
Introduction
Menu is the statement of food and beverage items available or provided by food establishments primarily based on consumer demand and designed to achieve organizational objectives. It represents the focal point around which components of food service systems are based. The menu is designed carefully what the outlet wants to cater for, keeping in mind the type of clientele. The main advantage of a well-planned menu is that it leads to consumer satisfaction. It also helps to motivate the employees for a responsible and successful service

A. Origin of Menu
Originally the "bill of fare", as it is termed in English, or menu in French, was not presented at the table. The banquet consisted of only two courses, each made up of a variety of dishes, anything from 10 to 40 in number. The first 10-40 dishes were placed on the table before the diners entered- hence the word entrée- and, when consumed were removed or relieved by 10-40 other dishes- hence the words relevés and removes came into existence.

B. Objectives of Menu Planning
The aim of menu planning is to:
1. Meet nutritional needs -- ““Recognition that food is treatment”-- part of medical therapy
2.Plan meals within the food cost
3.Simplify purchase, preparation, and storage of meals
4.Provide attractive, appetizing meals with no monotony
5. Save time and money
6.Minimize overhead expenditure, i.e., fuel, electricity, water, labor.
7.Meet//exceed customer expectations
8.Determine production methods and distribution systems
9.Dictate staffing levels
10.Provide quality,, standardization & predictability
Menu planning is the most important aspect of planning and organization in the food industry. It is an advance plan of a dietary pattern over a given period of time.

MENU PLANNING

INTRODUCTION
Menu planning is one of the important managerial activities of food and beverages operations executed by a team comprising the entrepreneur/proprietor, the restaurant manager, and the executive chef. In a large hotel, the general manager and the food and beverage (F&B) manager will also be members of the team. In welfare catering operations, the head of the institution, the catering manager, and the finance manager will be involved. Menu planning calls for careful thought on many factors that would determine the success of the F&B operation. Menu forms the basis or acts as a guide upon which all other managerial and operational activities of F&B operations rest on.

POINTS OR FACTORS TO BE CONSIDERED WHILE PLANNING THE MENU

Whether it is for new outlets or existing outlets, points related to the following aspects should be considered by the team while planning the menu:

1. Operations hour
The team must consider policy on operation hours of the business while planning menu. If it is operating throughout the day from morning 7 to night I l, then all dishes required during breakfast, mid morning, lunch, evening snacks, dinner, and so on, should be included. If it is going to be operational only during lunch and dinner, then the menu should be planned accordingly. During lunch hour operations, guests expect quick service or business/executive lunch, which should be taken into account.

2. What to serve
The policy of the management may not permit the inclusion of beef, pork or any of the non. vegetarian dishes, genetically modified food, and so on. Dishes included in menu should be the framework of the establishment's policy.

3. Production process
The type of production process the business is going to implement, such as traditional partie system centralized production, cook-chill, cook-freeze, and sous-vide, and so on, should be taken into account while planning the menu.

4. Use of convenience products
Convenience products of many categories, from ones requiring some amount of final preparation in the kitchen to ready-to-eat forms, are available in the market. The team must consider policy on usage of convenience products.

5. Style of service
Menu should be planned taking into account the style of service to be implemented. For example, buffet, silver, American, tray service, takeaway, and so on.

6. Type of menu
The type of menu to be implemented in operations should be borne in mind while planning the menu. The la carte menu will offer extensive choice under each category and table d'hôte menu will have a set number of courses with a limited choice at set price.

C. Types of Menu
The menu are basically of two types:-
 À la carte
 Table d'hôte
À la Carte menu
The term à la carte may be translated as 'from the card'. This type of menu may be defined by the following points:
 It gives a full list of all the dishes that may be prepared by the establishment
 Each dish is priced separately
 A certain waiting time has to be allowed for many of the dishes
 Some dishes are cooked to order
This type of menu may be offered on its own in a first-class establishment, or in conjunction with a form of table d'hôte or carte du jour menu in a smaller catering establishment. The dishes may be changed according to season- oysters, melon, asparagus, game- but each item will remain individually priced.
Table d'hôte
The definition of table d'hôte menu is covered by the following points:
 The menu has fixed number of courses
 There is a limited choice within each course
 The selling price of the menu is fixed
 The dishes provided will all be ready at a set time
This type of menu may be offered by itself or in conjunction with an à la carte or carte du jour menu. It is the more popular and simpler form of menu, being easier to control and operate and giving less wastage of food. The set price of the table d'hôte menu is charged whether or not the full menu is consumed.

D. Courses of French Classic Menu
The number of courses on a menu, and dishes within each course, depends on the size and class of the establishment. In an establishment where full food preparation and service brigades are in full operation a full menu may be offered. In this case the courses or sections of the menu may be divided as follows:
1. Hors-d'oeuvre
2. Potage (Soup)
3. Ouefs (Egg)
4. Farineux (Rice and Pasta)
5. Poisson (Fish)
6. Entrée
7. Sorbet
8. Relevé
9. Rôti (Roast)
10. Légumes (Vegetables)
11. Salades (Salads)
12. Buffet Froid (Cold Buffet)
13. Entremet (Sweet)
14. Savoureux (Savoury)
15. Fromage (Cheese)
16. Dessert (Fresh Fruit)
17. Beverages

F. TYPES OF MEALS

Food and beverage service is about serving the customers when they are hungry. However F&B outlets offer a typical variety of food depending on customers demand, type of operation, location etc. The most important meals of the day are:
(i) Early morning tea [EMT]: Most often these orders are placed with the room service and it consists of a choice of tea and coffee served with cookies or biscuits. Service is expected to be fast and timing of this meal is from 4.am to 6.am in the morning.
(ii) Breakfast: Breakfast, Elevenses, High tea and Supper are considered the subsidiary meals of the day. Whereas Lunch and Dinner are the two main meals. Although light (lite), the smaller meals fulfill nutritional requirements of and when required if properly planned, divide the day into even food breaks. Breakfast is considered as one of the most important meal nutritionally.
(iii) Brunch or elevenses: The word 'brunch' comes from a combination of lunch and breakfast. It refers to a heavy meal eaten around 11 am by guests who wish to skip lunch or those who hate missed breakfast. Today brunch has become very popular in coffee shops and multi-cuisine restaurants, especially marketed extensively on these days.
(iv) Lunch and Dinner: These are main meals of the day. All F&B outlets cater to these meals. The variety of service differs from buffet and pre-plated in coffee shops, silver service in multi-cuisine restaurants.
Food and beverage service is about serving the customers when they are hungry. However F&B outlets offer a typical variety of food depending on customers demand, type of operation, location etc. The most important meals of the day are:
(i) Early morning tea [EMT]: Most often these orders are placed with the room service and it consists of a choice of tea and coffee served with cookies or biscuits. Service is expected to be fast and timing of this meal is from 4.am to 6.am in the morning.
(ii) Breakfast: Breakfast, Elevenses, High tea and Supper are considered the subsidiary meals of the day. Whereas Lunch and Dinner are the two main meals. Although light (lite), the smaller meals fulfill nutritional requirements of and when required if properly planned, divide the day into even food breaks. Breakfast is considered as one of the most important meal nutritionally.
(iii) Brunch or elevenses: The word 'brunch' comes from a combination of lunch and breakfast. It refers to a heavy meal eaten around 11 am by guests who wish to skip lunch or those who hate missed breakfast. Today brunch has become very popular in coffee shops and multi-cuisine restaurants, especially marketed extensively on these days.
(iv) Lunch and Dinner: These are main meals of the day. All F&B outlets cater to these meals. The variety of service differs from buffet and pre-plated in coffee shops, silver service in multi-cuisine restaurants.

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Rohan Matmary wins Glenfiddich’s World’s Most Experimental bartender India title

Rohan Matmary from Bangalore bagged World’s Most Experimental Bartender 2018 title at the India leg of the compettion organised by Glenfiddich, world’s most awarded single malt Scotch Whisky. Matmary was paired with famous musician, Sonam Kalra at the competition and was selected as the India winners by the jury comprising  Mandira Bedi, Zorawar Kalra, Gaurav Gupta, Thukral and Tagra, Nikhil Arora, James Pennefather and Vikram Aditya. 

The wining duo will now go on to compete against other market winners on a trip to the Glenfiddich Experimental Bartender Academy in Scotland, where they will have the opportunity to bring their concept to life. The winner will be awarded with the title of ‘The World’s Most Experimental Bartender’ and Glenfiddich will, thereafter work with the winning duo throughout 2018 to showcase their creativity globally and bring it to life for on-trade. 

Six finalists were paired with eminent figures from different industries and walks of life at the competition. 

The winning cocktail created by winning pair was titled ‘Zarra’, an Urdu word meaning ‘particle’. Zarra starts with the award winning Glenfiddich 12-year-old, infused with cranberry, tiny tangerines, egg white and sage infusion, hibiscus, and rhubarb which resonated well with the fruity and floral notes of the Glenfiddich 12-year-old single malt whisky. Rohan mixed these seemingly disparate elements together, just as Sonam harmoniously blended beautiful melodies with poetry at the competition.

 Commenting on the awards, Angad Singh Gandhi, Brand Ambassador, Glenfiddich India said, “Glenfiddich has always been at the forefront of innovation, and through this unique pairing of bartenders and collaborators, we once again established ourselves as an ignition platform for creative expression. The experience created by Rohan Matmary and Sonam Kalra was truly experimental as it perfectly brought out the best of both the creative individuals. We wish them all the very best as they set out to compete for the global title.”

Source: hospitalitybizindia.com

Glenmorangie launches maiden single malt whisky fully matured in American ex-rye whiskey casks

Glenmorangie Spìos, Glenmorangie’s first single malt whisky fully matured in American ex-rye whiskey casks has been revealed as the ninth release in the Highland Distillery’s Private Edition series. With its uniquely savoury and full-bodied character, Glenmorangie Spìos is ideally known to recount the glittering heyday of American rye whiskey. 

In the late 1990s, as Dr Bill Lumsden, Glenmorangie’s Director of Distilling, Whisky Creation & Whisky Stocks, travelled to the U.S., the rare cinnamon and clove notes of this scarce whiskey caught his imagination.  To make Glenmorangie Spìos, he sourced the finest first-fill casks from American rye whiskey’s heartland of Kentucky. 

Dr Lumsden said, “I have always loved American rye whiskey’s spicy character, and I believed our Distillery’s smooth house style would perfectly complement the nuances of ex-rye casks.  The result is Glenmorangie Spìos – a full-bodied, savoury single malt whisky which brings to mind American rye whiskey’s golden age.  Its fresh, herbal nose hints at cherry, clove and scents of green grass.  Then rye’s spice bursts on to the palate, as toffee, clove and cinnamon mingle with buttery vanilla, before a sweet and lingering finish.  I hope connoisseurs and collectors will enjoy this latest innovative release in our Private Edition – a single malt whisky which is unmistakeably Glenmorangie, yet exquisitely different.” 

Source: Hozpitality Biz India

Taj Mansingh Hotel auction flops, Indian Hotels Company sole bidder

A Business Standard report read that the New Delhi Municipal Council’s ambitious plan to auction the Taj Mansingh Hotel has almost drawn a blank, with only Tata Group-owned Indian Hotels Company (IHCL), the current operator, bidding for the property. The NDMC will now have to conduct a fresh round of auction for the luxury hotel, thereby delaying the process by at least several months.

Thursday was the last day for submission of bids for the Taj Mansingh as well as two other hotels in the capital —the Connaught and Hotel Asian International — built on NDMC land. In contrast to the Taj, the two lesser-known hotels have got three bidders each, allowing the auction process to move forward.

A new auction date will be decided for the Taj Mansingh (as the hotel is widely known, based on its Mansingh Road address), an official said. The tender rules said the bid process would be annulled in case there were less than three bidders. An official at the NDMC who is part of the tender process did not respond to calls. SBI Capital Markets is the transaction advisor to the auction.

Surinder Singh, an AAP legislator from Delhi and an NDMC member, said the current auction process of the Taj Mansingh was no less than a ‘’conspiracy’’. He told that the next tender should be done properly to attract more bidders.

The cold response from the hotel industry was unexpected, especially at a time when the sector is seeing an uptrend. Representatives of hotel companies said they were not enthused with the financial terms and certain conditions of the tender. In spite of a relaxation in certain conditions in the second tender floated by the NDMC in April, a number of hotel companies failed to qualify. Some said the responses to queries raised by prospective bidders in a pre-bid meeting were not satisfactorily answered.

One of the conditions that put off companies was that if a bidder failed to meet the eligibility conditions specified in the tender documents, the security amount (INR 250 million) was to be kept by the NDMC as ‘liquidity damages’. The first tender was floated by the NDMC in December last year and the auction was supposed to be held on January 30, 2018.

This date was postponed multiple times after prospective bidders raised several queries and finally the tender lapsed. Companies said the tender conditions were too ‘restrictive’. The first tender did not allow a cross-holding of five per cent or more between two bidders. It said a bidder must own assets as well as a brand which is not the usual practice in the hotel industry. These were relaxed in the second tender.

Some companies also said the financial demands of NDMC from the winner was on the higher side. It did not change in the second tender. The next operator of this property will have to assure a minimum revenue share of 17.25% and a minimum guarantee fee of Rs 29.64 million per month, with a clause for escalation, according to current terms. There is also an upfront non-refundable fee of INR 533 mn. NDMC is seeking a performance security of INR 355 mn as well. The lease period for the property was kept at 33 years, the same duration awarded to IHCL over four decades ago, in 1976.

An expert specialising in hotel industry related transactions said that the auction process of Taj Mansingh was being conducted with a ‘landlord’ attitude. “There is no rent free period for the winner. The winning firm will have to start paying money to NDMC from day one even though the actual hotel operation and income may take multiple months to begin”, he said. The hotel needs a complete renovation and it may take more than a year during which the regular guests of Taj Mansingh would have to be shifted to other hotels, said an industry executive. “You cannot re-open it and expect a tariff of INR 10,000 per room from first month.’’

(Source: Business Standard)

The types of Insurance a Winery needs and claiming a successful business

Owning and operating a winery is complex and demanding. Wineries face just about every business risk imaginable as they grow grapes, blend wines, and sell their products in a variety of ways. Winery owners must manage everything from growing and harvesting delicate crops to the financial and legal implications of getting their wines to market. You likely need several business insurance policies and numerous special endorsements in order to be covered by a comprehensive winery insurance program.
It is best to enlist the help of a trusted advisor or a Lawyer, such as an independent Trusted Choice insurance agent, who can help you identify and find coverage for all of your complex risks.


A winery may be a family business passed down for generations, or a new venture that you’ve been dreaming of your entire life. Wineries and vineyards are complicated businesses with vast rewards and no shortage of risks. You wear many hats in order to run your business—from farmer, to scientist, to marketer, and many more—yet so many things are simply out of your control.
Leaving the future of your winery to chance could be devastating. You need winery insurance to protect you from the financial losses that can accompany damaged crops, spoiled wine, lawsuits, and other unforeseen events that can cost you everything.
Even a small winery must insure every step of the winemaking process. As you grow, harvest, ferment, bottle, and sell your wines, one unexpected problem can destroy your thriving business overnight.

There are so many risks which are associated with a winery operations
These are just a few of the things that can go wrong at your winery or vineyard:
• Loans, Mortgages, Legal/Lawyer issues
. Guests on your property or at an event slip and fall
• Guests at your winery damage or destroy grapes, finished wine, or equipment
• Grapes in transit are crushed
• Leakage, spillage, or accidental mixing destroys wine in process
• Insecticides used on grape crops drift on to neighboring properties
• Contamination and product recalls
• Winemaking equipment or agricultural equipment breakdown
• Extreme weather or natural disasters
• Wildfires, insect infestation, and plant diseases
Wine that is in storage comes with its own set of risks, including:
• Spillage or leakage
• Fire
• Theft or vandalism
• Utility or refrigeration outages
• Supply chain or logistics problems or delays
• Transportation and trucking exposures, from poorly trained drivers to accidents and truck refrigeration breakdown
Wineries Need Coverage For Every Area of Their Business so as to claim back and recover.
Every winery needs a customized package of property, liability, automobile, crime, liquor liability, and other winery insurance policies to protect them from financial loss. Talk to your independent insurance agent about the specifics of your winery operation, and your need for the following types of winery insurance or vineyard insurance.
Property coverage for wineries: Wineries need business property coverage to protect
• Buildings and their contents, including wine-making machinery and equipment
• Inventory and stock
• Business interruption coverage to pay for ongoing expenses after a covered property loss
You can add endorsements to your winery property insurance policy in order to add more customized coverage. Talk to your independent insurance agent about your need for the following special property coverage designed for wineries.
• Contract cancellation coverage that helps you pay for attorney fees, marketing expenses, and other related costs if you are unable to fulfill customer contracts (e.g., you cannot fill orders due to a supply shortage).
• Tank collapse coverage pays for expenses related to processing water after a tank collapse.
• Tank leakage coverage provides protection for leakage of completed or in-process wine from a tank or other container.
• Mobile equipment coverage pays for damage to agricultural equipment (irrigation and harvesting equipment, etc.).
Crop insurance for wineries: Without viable grapes, you would be unable to produce wine, so protecting your grape harvest should be your first line of defense. Wineries need crop insurance for the costs of crop damage due to weather, vine infections, insect infestations, fires, floods, and other potential hazards. Crop insurance will not protect your grapes once they have been harvested, and certain perils such as earthquakes may be excluded from your crop insurance policy. You may need to purchase additional earthquake coverage if you live in an area where it is necessary.
Coverage for wine in storage or in transit: Once your grapes have been harvested and your wines blended, you must take steps to ensure that your valuable product is protected no matter where it is. You may need different policies for wine that is stored on your property and wine that is stored offsite. Your agent can help you determine all of the coverage that you need.
Wine that is in transit also needs coverage for physical loss or damage. Inland marine insurance for wineries protects against direct physical loss or damage to property or stock while it is being transported.
General liability insurance for wineries: General liability insurance provides broad protection for third-party bodily injury and property damage claims. If a guest slips and falls during a vineyard tour, or your wine causes a customer to become ill, your general liability policy pays for direct costs (medical bills, etc.) as well as attorney fees, court costs, settlements, and judgments if you are sued.
General liability insurance also provides claim coverage for product liability, advertising liability, slander, and libel claims against your winery.
Equipment breakdown coverage for wineries: Wineries need equipment breakdown coverage to protect against costs associated with the sudden and accidental breakdown of machinery and equipment. It pays to repair or replace the equipment as well as any business interruption costs that accompany it.
Contamination and spoilage coverage for wineries: Wineries need special coverage for product losses due to contamination. Contamination and spoilage coverage pays for certain losses if a batch of wine is spoiled or contaminated due to a refrigeration breakdown, utility interruption, or some other type of foreign substance.
Liquor liability coverage for wineries: Any establishment that sells, services, or furnishes alcoholic beverages needs liquor liability insurance for instances of bodily injury and property damage that result from selling or serving alcohol.


Operations at a winery often extend far beyond growing grapes and making wine. Many wineries or vineyards invite the general public onto their grounds for tours, tasting, and other special events. You may run a year-round tasting room, host special tasting events, and even allow others to rent space on your premises for parties, weddings, dinners, and other events.
Inviting the general public onto your premises to consume wine and food and engage in other activities heightens the risks for your business. And many of these events require other businesses and vendors to perform services on your premises as well. An event might require a caterer, musicians, a florist, and even additional workers that may or may not be employed by you.
If you host even small events at your vineyard or winery, you need to work closely with your independent insurance agent to ensure that all of the additional exposures are addressed with tailored winery insurance policies. What’s more, your customers and any vendors that they work with also need to have appropriate insurance (and show proof of coverage) in order to proceed with an event on your property.
Other Winery Insurance to Consider
Aside from major property and liability risks, wineries and vineyards likely need several other insurance policies to protect them from financial harm and unexpected events. Talk to your Trusted Choice agent about your need for the following.
• Commercial auto insurance protects your fleet of trucks and any other vehicles owned by your winery. In addition, if employees drive personal vehicles for business use, you need hired and non-owned auto liability insurance.
• Crime coverage protects your business if an employee or a group of employees engage in theft, forgery, or fraud that damages your business.
• Workers’ compensation insurance is required for any business that has employees. It protects your workers, such as those who use operate heavy equipment or who harvest grapes in the vineyard, from the costs of work-related injuries and illnesses.
• Cyber liability insurance protects your winery if you are the victim of a cyber breach. If your computer network or website is hacked and confidential customer or vendor information is exposed, the damage to your reputation and bottom line can be insurmountable.
• Some insurance companies offer a special policy for wineries called chemical drift insurance or pollution liability insurance. If you spray insecticides or other chemicals to protect your crops, those insecticides can drift onto neighboring properties and cause property damage or health problems for others. Chemical drift coverage can offer protection for physical injuries to people, crops, or animals as a result of chemical drift or overspray from your vineyard.
• Product recall coverage helps pay for costs related to removing recalled, damaged, or dangerous products from the marketplace.
• Employment practices liability coverage protects you if a current or former employee sues you for discriminatory employment practices.
How to Find Winery Insurance Tailored to Your Business
Like any business owner, you might have unpaid loans, winery and vineyard owners need a trusted advisor who can help them find the best insurance coverage to protect their livelihood from the many potential—and costly—problems that can arise. Whether it is dangers to the general public or your employees, or unforeseen events like fires, storms, and theft, you need the right combination of coverage that addresses whatever you might be exposed to.
An independent insurance agent will get to know you and your business. He or she can work with multiple reputable companies who specialize in winery insurance. Contact a local agent today to get started.

THE WORLD OF WINE AND SPIRITS

The World of Wine & Spirits from HEMANT SINGH

Beverages are potable drinks which have thirst-quenching, refreshing, stimulating and nourishing qualities. By refreshing, one means the replenishment of fluid loss from the body due to perspiration. Simulation results in increase of the heart beat and blood pressure. This is due to the intake of spirits (alcohol) or tea (thein) and coffee (coffein). Nourishment is provided by the nutrients in the beverages, especially fruit juices. Most of the beverages supply energy in the form of sugar or
alcohol. They also provide other nutrients like mineral salts and vitamins. For example, milk gives calcium and citrus fruits give vitamin C.
Generally, people drink for one or more of six reasons; to quench thirst, to get drunk, to enjoy a social setting (social drinking), to enjoy the taste of the beverage, to feed an addiction (alcoholism), or as part of a religious or traditional ceremony or custom (proposing toast).

FOOD AND ACCOMPANIMENTS

Food and Accompaniments from HEMANT SINGH

Accompaniments are highly flavoured seasonings of various kinds offered with certain dishes. The object of offering accompaniments with certain dishes is to improve the flavor of the food or to counteract its richness, eg. apple sauce with roast pork. Many dishes have separate accompaniments and as they are not always mentioned on the menu, the waiter must know them. He should always have specific accompaniments ready for service at the right time. Hot adjuncts come with the dish from the kitchen, but cold sauces are often to be found at the buffet or sideboard. They should be served directly with a dish to which they belong. They should be served from the guest’s left on to the top right of his plate (not on the rim). While serving from a sauceboat, the boat should be on an underdish or small plate, carried on the palm of the left hand. In serving, the sauceboat, lip should point towards the guest’s plate. The spoon, or ladle, should be passed over the lip. Sauces are not to
be poured from a boat.

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RESTAURANT EQUIPMENT

Restaurant Equipments from HEMANT SINGH

The operating equipment used in hotels / restaurants play an important role in attracting customers. The restaurant operating equipment include service equipment, furniture, fixtures and linen
all of which squarely reflects the standard and style of the restaurant. The atmosphere of a restaurant is largely affected by the kind of furniture used.

The furniture should be utilitarian and elegant to look at. Very often by using different materials, designs and finishes and by careful arrangement, one can change the atmosphere and appearance of the food service area to suit different occasions.

Elegant and attractive serviceware, colourful and clean dishes, quality plates and glassware add to the decor of a restaurant. However, several factors have to be considered while selecting the equipment.

· Standard of the restaurant
· Types of service
· Décor and theme of the restaurant
· Type of clientele
· Durability of equipment
· Ease of maintenance
· Availability when stocks runs out for replacement
· Storage
· Flexibility of use
· Price factors
· Standardization

A hotel/restaurant should be well stocked with appropriate equipment to provide quality service. For multipurpose use and to cut down costs, most hotels/restaurants standardize equipment in terms of size and colour.

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DESSERTS - ICE CREAMS

Ice cream from HEMANT SINGH

Ice cream, or iced cream as it was originally called, was once narrowly defined as a luxury dessert made of cream, sugar, and sometimes fruit congealed over ice. But today it is an universally cherished favorite dish. The wide variety of ice creams and their varying cost ranging from low to high has made it delightful dish. Our love affair with ice cream is centuries old. The ancient
Greeks, Romans, and Jews were known to chill wines and juices. This practice evolved into fruit ices and, eventually, frozen milk and cream mixtures. The Italians were especially fond of the frozen
confection that by the sixteenth century was being called ice cream. Because ice was expensive and refrigeration had not yet been invented, ice cream was still considered a treat for the wealthy
or for those in colder climates. Furthermore, the process of making ice cream was cumbersome and time-consuming. A mixture of dairy products, eggs, and flavorings was poured into a pot and beaten
while, simultaneously, the pot was shaken up and down in a pan of salt and ice.

BREAKFAST

Breakfast from HEMANT SINGH

Breakfast is the first meal of the day, typically eaten in the morning. The word derives from the idea of breaking the involuntary fast due to sleep. Breakfast is considered by many food experts to be a most important meal of the day. Traditionally, breakfast is a large cooked meal eaten before work and designed to carry people through a large part of the day. The erosion of the cooked breakfast has been an ongoing trend in the Western world, since at least the early 20th century, coinciding with late waking times than when most Westerners had agricultural occupations, starting early in the morning.
Breakfast in hotels may be served in the hotel restaurant or dining room, in a breakfast room set aside for this one meal, or in the guest's bedroom or suite. The current trend is that most of the hotels
are offering breakfast as complementary (bed and breakfast tariff).

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MENU - Food and Beverage

Menu from HEMANT SINGH

Menu is the statement of food and beverage items available or provided by food establishments primarily based on consumer demand and designed to achieve organizational objectives. It represents the focal point around which components of food service systems are based. The menu is designed carefully what the outlet wants to cater for, keeping in mind the type of clientele. The main advantage of a well-planned menu is that it leads to consumer satisfaction. It also helps to motivate the employees for a responsible and successful service.

A successful menu depends upon composition-the right combination of foods, prepared perfectly, to the entire satisfaction of the customer. So claimed Antoin Careme, the French

chef who is considered the founder of classical cuisine. Menu is a document that controls and directs an outlet's operations and is considered the prime selling instrument of the restaurant.

In a restaurant, a menu is the list of dishes to be served or available for a diner to select from. The items that are available for the diner to choose from are broken down into various categories,
depending on the time of day or the event. The compilation of a menu is the most important part of a
caterer's work. It is regarded as an art, acquired only through experience and study. The menu is a link between the guest and the establishment, hence it should be carefully planned by the
establishment's professionals, namely the executive chef, the food and beverage manager and the food and beverage controller. The word menu dates back to 1718, but the custom of
making such a list is much older. In earlier times, the escriteau (bill of fare) or menu of ceremonial meals was displayed on the wall loadable with the kitchen staff to follow the order in which the dishes were to be served. It is said that in olden times, menus were like a large dictionary with sections covering a variety of dishes. As time progressed the lengthy single copy menu became smaller but increased in number allowing a number of copies placed in table increased. Depending on the establishment and the occasion, the menu may be plain or artistic in its presentation.

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Wine Legend: Jaboulet, La Chapelle Hermitage, 1961

Wine Legend: Jaboulet, La Chapelle Hermitage, 1961, Northern Rhône, France

Bottles produced 10,000

Composition 100% Syrah

Yield (hectolitres/hectare) 8hl/ha

Alcohol level 12.9%

Release price 10 French francs per bottle

Price today £9,180 per bottle (average price on Wine-Searcher.com)

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A legend because…

While Paul Jaboulet and Gérard Chave are easily the most prestigious producers from the 134-hectare Hermitage AC, no wine has enjoyed the acclaim attached to the La Chapelle 1961. Its power and harmony were apparent from the start, and for decades the wine has been a star at auction. In the 19th century, wines from Hermitage had routinely been used to beef up lacklustre vintages from Bordeaux, but in the 20th century many vineyards were neglected. The recognition given to La Chapelle 1961 helped to kickstart interest in the great granitic vineyard and its wines. US critic Robert Parker has described it as ‘one of the three or four greatest red wines I have ever tasted’.

Looking back

The Jaboulet business was deeply rooted in family. At least four members, brothers and cousins, were involved in both the winemaking and commercial side. A highly consistent négociant business, as well as being a producer from its own extensive vineyards, led to Jaboulet becoming the most visible of the great Rhône houses. In the 1980s and 1990s accidents and premature deaths seem to have robbed the house of its former dynamism and, in 2006, Jaboulet was bought by the Frey family, owners of Champagne house Billecart-Salmon and of Château La Lagune in Bordeaux.

The people

The wine was made under the supervision of Louis Jaboulet, who retired in 1976. His better-known son Gérard would only have been 19 at the time.

The vintage

The granitic hill of Hermitage is always an exceptionally hot site. In 1961, a warm spring gave the vines a head start, but rain in June severely diminished the potential crop. Thereafter, conditions were ideal until the completion of harvest. Extensive coulure (the failure of grapes to develop after flowering) led to unusually low yields.

The terroir

The Jaboulets have long been major vineyard owners on the hill of Hermitage, owning 19ha of Syrah and 5ha of Marsanne and Roussanne, yielding, in a normal vintage, about 7,500 cases. The lion’s share of the Syrah vines lie within the Le Méal sector, but with significant parcels in other prized sites such as Les Bessards. An average age of 40 years is maintained for the Hermitage vines. There is no actual parcel known as La Chapelle, however; the name refers to the small chapel perched on the hill. The wine is a Syrah blend from the different parcels.

The wine

From 1989 onwards, Jaboulet produced a second wine from Hermitage (Le Pied de la Côte) in addition to La Chapelle. In 1961 there would have been no such selection, other than a rejection of substandard fruit in the vineyard. The grapes were trodden by foot and fermented with indigenous yeasts in large, open wooden vats. Although destemming became routine in the 1980s, it is probable that about half the stalks would have been retained in 1961, contributing to the wine’s robust tannins. The finished wine would have been aged for about 18 months mainly in vats, and a very small proportion of barrels, including some made from chestnut wood. It would have been bottled without filtration.

Read more at http://www.decanter.com/learn/wine-legend-jaboulet-la-chapelle-1961-369886/#v8FwsySkhIpIVa5Y.99 

Source:http://www.decanter.com/learn/wine-legend-jaboulet-la-chapelle-1961-369886/

Jet Airways becomes the first Indian airline to partner with Airbnb

Airbnb, the world’s leading community-driven hospitality company, today announced its first airline partnership in India with Jet Airways, India’s premier international airline. This adds momentum to the growth of Airbnb’s footprint in the Indian market by focusing on establishing a deeper connect with the new age Indian travellers who seek unique travel experiences. 

To announce this exciting partnership, Jet Airways is running a contest on its website www.jetairways.com, where 5 lucky winners have a chance to win free couple flight tickets from Jet Airways together with a stay coupon worth Rs 35,000/- from Airbnb. To be eligible for the contest, all that guests in India need to do is to book a Jet Airways flight to any of the 64 destinations on its network between August 23 and September 1, 2017.

 In another inaugural offer, the first 100 Jet Airways’ guests booking their accommodation with Airbnb via the Jet Airways website, also receive 10 percent off . In a separate, limited period offer from Airbnb, travellers can get a 10 percent discount for their Jet Airways flight booking via a promo code.

 Speaking about Airbnb’s first-of-its-kind partnership with an Indian airline, Amanpreet Bajaj, Country Manager – India, Airbnb, said, “Airbnb’s philosophy is centered on providing unique experiences to modern day travellers, who seek newer and more interesting ways to travel. Indian travellers have become more decisive and are keen to break away from conventional means of travel and accommodation. Airbnb has been committed to building local partnerships which enable us to strengthen our connect with the Indian audience. With this partnership, Jet Airways fliers who are also Airbnb travellers will be able to enjoy the added-value they receive from being associated with two dynamic brands.”

 Giving his views on this partnership, Jayaraj Shanmugam, Chief Commercial Officer, Jet Airways said, “An increasing number of Indian travellers are embracing the fresh and highly personalised experiences that a platform like Airbnb offers. Our focus on being innovative and offering differentiated travel experiences enables us to anticipate the changing needs of our guests and recognize trends much earlier than the market, thus allowing us to offer exciting travel related initiatives. We are delighted to be the first Indian airline to partner Airbnb, and look forward to creating more of such innovative experiences for our guests.”

Source: http://www.hospitalitybizindia.com/detailNews.aspx?sid=22&aid=27573

Bira 91 bags four awards at the World Beer Awards 2017

Bira 91 a beer brand from India, recently bagged four awards at the World Beer Awards held in London in August, 2017.

 

The World Beer Awards is an important platform for the beer-makers to be recognised globally. With a panel of over 100 judges reviewing 1900 entries from 80 countries, they lookout for best of the best, Bira 91 has swept through the awards and each of its four beers – Bira 91 White (Wheat Ale), Bira 91 Blonde (Lager), Bira 91 Light (Low Calorie Lager ) & Bira 91 Strong (Strong Ale) have won in their respective country awards. 

According to the release, Bira 91 is the only brand to have won four awards in the competition, and also the only award winner from India.

Source:http://www.hospitalitybizindia.com/detailNews.aspx?aid=27558&sid=1

Indian Wine industry adapts to global standards

The Indian wine industry is coming of age. The country was recently invited by the International Organization of Vine and Wine (OIV) to be part of the worldwide process to decide on international labelling norms and standardising Codex specifications for the industry globally. Yatin Patil, president, All-India Wine Producers Association (AIWPA), who is back in India after attending the meet in Paris, said several discussions are now taking place for consolidating a set of norms for processing aids and additives in wines as well as understanding labelling norms. He was nominated by the Ministry of Food Processing to represent Indian interests and perspectives at the meet.

OIV, a group of government bodies of elected member countries, currently has 46 members with Armenia being the latest addition. India joined the OIV in July 2012 and became the 44th member of the organisation. The member states represent 85% of wine production in the world.  OIV director general Jean- Marie Aurand recently visited India when the issue of India’s membership to the OIV was discussed and the Indian membership has been renewed.

In India, FSSAI is following Codex specifications. OIV is an observer in that organisation and is likely to be appointed in the Codex committee for additives. While codex standards regard food safety, OIV standards are benchmarks for correcting the faults in wine and improving the quality of wines.

The OIV is an inter-governmental organisation of a scientific and technical nature of recognised competence for its works concerning vines, wine, wine-based beverages, table grapes, raisins and other vine-based products and is based out of Paris.

India is the fifth-largest producer of eating grapes and resins. Adhering to international standards – which OIV helps establish – is very important for exports.  Although India’s production and consumption is still low, Consumption is increasing and in 10 years India is expected to be a big player in the wine sector. At present, almost two of every five bottles consumed in the world are imported (over 40%). Ten years ago it used to be 25%. The increasing international trade has made the international wine standards very important and India could derive a lot of benefits by being actively involved in the working and deliberations.

Earlier, India had also attempting to join the WWTG (World Wide Trade Group) of Washington DC, an informal grouping of industry representatives from wine-producing countries. India participated as an observer in an important meeting of WWTG in Washington around three years ago. While the OIV membership helped India get access to the state-of-the-art scientific knowledge about vines, wines and grapes, WWTG members that include Argentina, Australia, Canada, Chile, New Zealand, South Africa and the US can help India in trade.

Patil said that the 40th World Congress of Vine and Wine and the 15th General Assembly of the International Organisation of Vine and Wine (OIV) will be held in Sofia, Bulgaria, from May 29 to June 2, 2017 and India is expected to attend this meet. There are around 110 wineries in India (including 72 in Maharashtra) with the industry size being pegged at around Rs 2,000 crore. However, Supreme Court’s decision to ban sale of liquor along the highways is a setback.

According to Rajdheer Jadhav, a wine industrialist from Nashik, around 70% of the hotels and restaurants are located along highways and ban of this nature would affect the industry badly. Jagdish Holkar, former chairman, India Grape Processing Board, said wine should be treated differently and the Indian Tourism Board should also look seriously into the issue as this could adversely impact the country’s tourism.

Source: http://www.sommelierindia.com/indian-wine-industry-adapts-to-global-standards/

Sula launches India’s first Grape Spirit based Whisky, ECLIPSE, in Delhi market

Sula Vineyards, through its wholly owned subsidiary, Artisan Spirits, has launched India’s first Premium blended whisky with Grape Spirit base, ECLIPSE, in the Delhi market.  The company announced their aggressive diversification into the premium liquor category at a special event for the trade in the National Capital this week.

After adding grape-based Brandy,’ Janus’, and ‘J’, the launch of Eclipse, a premium whisky with Grape  spirit base, is considered a strategic move by the company towards product diversification.  Eclipse has distribution rights in Delhi, Andhra Pradesh, Goa, Puducherry, and Telangana currently.  

Speaking to Hospitality Biz at the launch event, Nick Pringle, COO, Sula Vineyards said that the company has yet again proved its spirit of innovation by introducing a “pioneering product”.  “It’s a tough market and in a tough market it is important to keep innovating and give consumers something new. Eclipse is the first Grape spirit based whisky to come into the market,” he said.

Talking about the product, Pringle said that while its grape spirit base makes it unique, it is blended with quality malt matured in French oak. “That gives the product the quality finish and premium presentation,” he added.  He said that Eclipse has received good feedbacks from connoisseurs at blind tasting sessions.

When asked about distribution, Pringle said that they will be rolling it out “carefully and strategically” pan India in the coming months. “We have got distribution rights in few places. Idea is to go very carefully,” he said.

Eclipse comes in an elegant bottle with a tamper proof ‘Fabrizio cap’ that ensures excellent and smooth flow of the liquid from the bottle. 

FOOD PRODUCTION - LEVELS & SKILLS OF EXPERIENCE

LEVELS OF SKILLS & EXPERIENCE: Levels or hierarchy in the organization depends on the person’s skill & experience. The skills of the staff can be divided as:

a)           Conceptual skills                        

b)          Managerial skills

c)           Technical skills

ATTITUDE & BEHAVIOUR IN THE KITCHEN

• PUNCTUALITY
• KNOWLEDGE OF MENU
• MEMORY
• HONESTY
• LOYALITY
• CONDUCT
• SENSE OF URGENCY
• APPROACH TO CUSTOMERS
• CUSTOMER SATISFACTION
• HANDLING COMPLAINTS

Learn & Earn Program in Singapore

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Gueridon Service - Trolley Service

Gueridon Service Gueridon Service is a term used in the restaurant business to refer to "trolley service." Food is cooked, finished or presented to the guest at a table, from a moveable trolley. Dishes typically served like this include Crepes Suzette, Caesar Salad, Cherries Jubilee, Banana Flambé and Steak Tartar. There are several reasons for Gueridon Service: ensures exact serving temperature and stage for any dishes sensitive to this; turns food into entertainment; creates an atmosphere of sophistication; stimulate demands in other guests for that level of attention. The food being served is usually partially or mostly prepared in the kitchen -- certainly any prep work such as chopping onions, actually cooking crêpes, etc, is done there. The waiter then does the final assembly or cooking on the trolley at the side of the restaurant customer's table. This might involve flambéing an item, or carving it, or tossing a salad. The trolley is equipped with a burner for cooking, that can be powered by gas, electricity or spirits. Some trolleys will have a cold drawer as well. All will have a chopping board and cutlery drawer, and be equipped with the necessary utensils for what the restaurant offers from the trolley. There will also be on the trolley a selection of basic condiments such as mustards, Worcestershire sauce, oil, vinegar, etc. Gueridon Service is less popular now. For it to be practical, restaurant dining rooms have to be less crowded with tables than many are now, to allow enough space between tables for the trolley to move and be positioned. Additionally, dining room staff need to be specially trained in how to finish the dishes being offered. It may also be that restaurant customers got bored with the same typical dishes that were offered, as those dishes lost their novelty over time.

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Fratelli Vineyards showcases 29 wines from five countries at the Taste of the World show

Fratelli Vineyards, one of India’s leading producers of premium quality wines, showcased 29 wines from nine wine houses spread across nine countries of the world, at the recently held Taste of the World International wine showcase event held in Delhi. The event held at the Hyatt Regency Delhi, had on offer an extensive array of wines from across the globe, accompaniments including hors d’oeurves, and other enjoyable food. Wine tasting counters were located around the venue featuring a mix of old and new world wines from Australia, France, Italy, Chile, California along with the domestic range of SETTE, VITAE and M/S- Master’s Selection from Fratelli Vineyards. There were a list of new labels added to the Fratelli Vineyards portfolio including JCB a collection of rare numbered wines composed by Jean- Charles Boisset, DeLoach California’s pioneering producer of wine, Cecchi , the Italian leaders in the wine world, Molly Cradle Australia’s boutique wines from some of the most prestigious regions and more. Fratelli Vineyards also displayed its soon to be launched SETTE in Magnum bottles which will be available at premium liquor stores soon. Guests were seen taking pleasure in live jazz performances during the event. Speaking on the successful third edition of Taste of the World, Kapil Sekhri , Director at Fratelli Vineyards said, “Taste of the World is a true indulgence for those that enjoy savouring good wine and food in a contemporary setting. The event has seen a terrific response since 2014, and ever since has been evolving with time. We do have plans to take this one of a kind experience to other cities in India as well.” Presence of Jean- Charles Boisset, proprietor at the Boisset Collection, who is referred to as the James Bond of the wine world, was the main attraction of the Taste of the World show this year. “I am absolutely thrilled to be associated with Fratelli Vineyards and have JCB and DeLoach wines as a part of this prestigious event- Taste of the World. It is a pleasure to see brands from different regions that have significantly contributed to the industry come together,” Boisset said. Source: www.hospitalitybizindia.com

What does a $22,000 cognac actually taste like?

Want to feel the warm, gently percolating inner glow of a fireside cognac this Christmas? If a bottle of Remy Martin VSOP for $35 is just très ordinaire, why not make a splash with a bottle of Remy Martin Louis XIII Rare Cask 42,6? At $22,000 a bottle (sales tax not included), however, you may need to take out a mortgage. After 100 years in the cask, and seeing out the careers of four different cellar masters, the cognac cask was dusted off in 2009 by cellar master Pierrette Trichet.

Three years later in 2012, she declared that the cognac had reached perfection and the cask was tapped to produce just 738 decanters. This particular decanter is 460 of the 738 available. Cellar master Pierrette Trichet, checks the quality of a cognac barrel. Cellar master Pierrette Trichet, checks the quality of a cognac barrel. The 42,6 represents the 42.6% alcohol that makes up the blend -- the comma in the decimal place marking out its European provenance. St. Regis Atlanta bought the bottle, made of black Baccarat crystal with a rose gold neck band, back in 2012. Source: CNN.com

Cafe Coffee Day launches range of six burgers in international flavours

International Burger Carnival is the new addition to Cafe Coffee Day’s (CCD) menu. It comprises six burgers - three vegetarian and three non-vegetarian - in international flavours. Patrons will be served two burgers per plate, and the price starts from Rs 110. The vegetarian options include Afghan-e-Paneer, Egyptian Falafel and American Crispy. Afghan-E-Paneer comprises Afghani paneer tikka grilled in butter masala with cheese, onion and lettuce layers in a peri-peri seasoned bun. Egyptian Falafel comprises a falafel patty with mozzarella cheese and hummus set in a bun with peri-peri seasoning. American Crispy comprises a vegetarian patty with cheese. It is served with red onions, lettuce and chilli salsa, topped with nacho chips in a seasoned bun. The non-vegetarian sliders include African Pepper Chicken, Egyptian Roast and American Classic. African Pepper Chicken is a burger comprises chicken cubes in a pepper sauce, topped with red onions and lettuce. Egyptian Roast is a roast chicken burger with mozzarella cheese, onions and mayonnaise. It is wrapped in a hot bun. American Classic comprises a bun filled with a chicken patty, lettuce, onions and mayonnaise. Venu Madhav, chief executive officer, Coffee Day Global Limited, said, “CCD lovers know how we strive to create experiences that are both delicious and delightful. After the successful launch of winter beverages, Magical Brews, it is food that takes centrestage at CCD.” “With the youth’s love for burgers, which is gaining popularity, we bring to them International Burger Carnival, a range of scrumptious burgers in authentic international flavours,” he added. “Whether its the Egyptian Felafel or the spicy African Pepper Chicken or the Afghan-E-Paneer, every preparation is crafted to exemplify a unique taste. We are sure the young customers of CCD will enjoy our latest offerings,” Madhav said. Source: www.f&bnews.com