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:

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• APPROACH TO CUSTOMERS
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• HANDLING COMPLAINTS

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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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