ASHOWWITH NEWBEGINNINGS - Food Hospitality Worldfhwexpo.com/pdf/PRESS RELEASE - FHW Bangalore June...
Transcript of ASHOWWITH NEWBEGINNINGS - Food Hospitality Worldfhwexpo.com/pdf/PRESS RELEASE - FHW Bangalore June...
July 1-15, 2014
FOOD & HOSPITALITY WORLD
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20
The 23rd edition of Food Hospitality World had many firsts to itscredit this time - an awards ceremony certifying authentic Italian
restaurants in India, an honour event felicitating 12 iconic hospitality brands from southern India and a creative
cooking bloggers' challenge
BY RITUPARNA CHATTERJEE
ASHOWWITHNEWBEGINNINGS
July 1-15, 2014
FOOD & HOSPITALITY WORLD 21
T H E M A I N F O C U S(
THE 23RD EDITION
of Food Hospitality
World (FHW) opened
to business at KTPO
Whitefield in Bengaluru on
June 12, 2014. The three-day
B2B food and hospitality
tradeshow, held from June 12
to 14, was inaugurated by Ugo
Ciarlatani, consul general of
Italy in Mumbai. Other digni-
taries present at the inaugu-
ration were R Anand, vice
president, The Indo-Italian
Chamber of Commerce and
Industry (IICCI); Cesare Sac-
cani, vice president, IICCI;
Mel Shah, managing director,
Hannover Milano Fairs India
to name a few. Also present at
the exhibition was B
Venkatesh, member, steel
consumer's council, ministry
of steel, Government of India
who spoke on the significant
contribution made by such
trade exhibitions to the food
and hospitality industry in In-
dia. “The whole experience of
the FHW exhibition was good
in terms of the quality of ex-
hibitors. FHW is the perfect
one stop platform for B2B
networking and also gives a
big boost to the investors in
the food and hospitality in-
dustry. The exhibition has
managed to live up to the ex-
pectations of Bengaluru,”
opined Venkatesh. The high-
light of the exhibition was a
series of maiden events this
time.
FHW exhibition in associ-
ation with IICCI hosted the
Ospitalita Italiana awards for
the first time on the inaugural
day. Ospitalità Italiana, an ini-
tiative which aims to certify
authentic and quality Italian
restaurants globally, was de-
veloped by Unioncamere in
collaboration with – Feder-
azione Italiana Pubblici Eser-
cizi – and with the support of
IS.NA.R.T. – Istituto
Nazionale Ricerche Turis-
tiche. At the 23rd FHW exhi-
bition, the awards felicitation
was done by prominent Ital-
ian diplomats and members
of the IICCI. Speaking at the
awards ceremony, Ciarlatani
stated, "India and Italy have
the same commitment to pro-
mote food and food machin-
ery. The demand for Italian
food is increasing in India.
However, India needs to work
on simplifying the regulations
regarding labelling of food
products. India needs to at-
tract international companies
in sectors where the country
is not a producer like
sparkling water. We want to
increase our presence in In-
dia and India can export more
products to Italy."
Another debut event at the
exhibition this year was Hos-
pitality Trailblazers, held on
the second day. The hospital-
ity industry in Southern India
has served up many iconic ho-
tel brands that have set
benchmarks and blazed a
trail for others to follow. At
this year's exhibition, 12 of
these Hospitality Trailblazers
to have made a unique dis-
tinction in the southern hos-
pitality space were honoured.
The honours were given un-
der five categories - Sustain-
ability, Wellness, Heritage,
MICE and Homegrown
brands. CGH Earth, The
Windflower Resorts Spa and
The Green Path were felici-
tated with the honour under
Sustainability; Our Native
Village and Soukya under
Wellness; St Mark's Hotel
Bangalore, The Taj West End
Bangalore and ITC Windsor
Bengaluru under Heritage;
Lulu International Conven-
tion Centre and Hyderabad
International Convention
Centre under MICE; and Or-
ange County Luxury Resorts
and Abad Hotels and Resorts
under Homegrown Brands.
Apart from these special
events, FHW also hosted Hos-
pitality Think Tank, a panel
discussion on the topic - The
business of catering: what's
on the table? The discussion
highlighted and addressed
some of the issues plaguing
institutional catering and ho-
tel banqueting ranging from
manpower issues to efficient
waste management practices
and the challenges of sourc-
ing ingredients among many.
On the final day, another
event that made its foray for
the first time into the exhibi-
tion was the Cornitos Food
Bloggers Meet Season Two, a
competition wherein food
bloggers showcased their
culinary skills by creating dif-
ferent kinds of innovative
The demand for Italian food is increasing inIndia. However, India needs to work onsimplifying the regulations regarding labellingof food products. India needs to attractinternational companies
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July 1-15, 2014
FOOD & HOSPITALITY WORLD22
toppings on nachos. The com-
petition was divided into
three rounds and witnessed
participation from 30 food
bloggers. Each round wit-
nessed participation from 10
bloggers and went on for a du-
ration of an hour. The first
round was judged by Chef
Vicky Ratnani, corporate chef
at Aurus and Nido, cookbook
author and TV show host.
The second round was judged
by Chef Ramaswamy V and
the third round by Chef Varun
Bajaj, application chef, Ratio-
nal. Speaking about the com-
petition, Vikram Agarwal, di-
rector, Greendot Health
Foods stated, “Through this
competition we want to cre-
ate awareness about healthy
snacking and the use of nutri-
tious dressing. Overall the
competition was good and we
got a good response.”
The three-day exposition
witnessed exhibitors coming
from different segments of
the food and hospitality in-
dustry like F&B, interiors,
kitchen equipment, house-
keeping, bakery to name a
few. Spread across 10,000 sq
mtrs of KTPO, Whitefield, the
exhibition hosted approxi-
mately 200 national and in-
ternational participants this
time and consisted of theme
pavilions from different coun-
tries. The exhibition aims at
providing solutions to various
industry-related problems
faced by hoteliers, restaura-
teurs, facility managers,
prospective students and dis-
tributors. Organised by
Global Fairs & Media – a joint
venture between Hannover
Milano Fairs India and The
Indian Express, this year's
edition in Bengaluru set new
benchmarks through these
special events.
July 1-15, 2014
FOOD & HOSPITALITY WORLD 23
T H E M A I N F O C U S(
The highlight at this year's FHW Bengaluru was a special honours evening, where12 hospitality brands of south India were felicitated for having set benchmarksand blazed a trail for others to follow
Blazing a trail
AT FHW 2014 Ben-
galuru it was debut
time for an event that
in itself was epoch
making. For the first time in its
23 years, India's leading B2B
hospitality trade show took the
lead in honouring on one plat-
form, 12 iconic hotel brands,
each for carving a unique space
for itself in the southern hospi-
tality space. The event called
Hospitality Trailblazers was
held on the inaugural day of the
three day trade show.
The honours were listed un-
der five categories - sustain-
ability, wellness, heritage,
MICE and homegrown brands.
The honours were given away
by V Rajagopal, CEO, Kerala
Bureau of Industrial Promo-
tion (K-bip).
CGH Earth, Windflower
Group of Hotels and The Green
Path were felicitated with the
honour under sustainability.
Each of these brands were
recognised for their contribu-
tions toward sustainable and
responsible tourism, being re-
spectful of nature and local
ethos. Some of them have in-
troduced organic farming, cre-
ated viable plantations and set
up market mechanisms, such
as purchasing produce from
the local community. Our Na-
tive Village and Soukya were
felicitated under wellness. Both
brands have grown into bench-
mark models for holistic living
and not just as healing centres.
Under the category of her-
itage, three brands - St Mark’s
Hotel Bangalore, The Taj West
End Bangalore and ITC Wind-
sor, Bengaluru were honoured.
All three properties have re-
tained their colonial charms and
their ambience amidst the hus-
tle and bustle of Bengaluru city.
Lulu International Conven-
tion Centre and Hyderabad In-
ternational Convention Centre
(HICC) were honoured in the
MICE segment. Both the
brands have been successful in
placing new regions on the
MICE map - Hyderabad and
Thrissur - despite skepticism
and today they have scripted
their own success story in the
MICE space.
FHW also decided to honour
two trailblazers - Orange
County Luxury Resorts and
Abad Hotels and Resorts - un-
der Homegrown Brands, for
their product innovation and ef-
forts in building new destina-
tions like Coorg untouched by
international brands.
For the first time in its 23 years,India's leading B2B hospitalitytrade show took the lead in honouring on oneplatform 12 iconic hotel brands
Our 12 Trailblazers (from L-R front row): Tharun Giri, Windflower Group of Hotels; Tejus Jose, HICC; Vinita Bartlett, ITC Windsor, Bengaluru;
J P Menon, St Mark's Hotel Bangalore; Jose Sebastian; Lulu International Convention Centre; C B Ramkumar, Our Native Village
(from L-R back row): Dr Sateesha Ranganagi, Soukya; H R Jayaram, The Green Path; V Rajagopal (Chief Guest); Riaz Ahmed, Abad Hotels and Resorts;
Michael Dominic, CGH Earth; Cherian T Ramapuram, Orange County Luxury Resorts
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July 1-15, 2014
FOOD & HOSPITALITY WORLD24
Sustainability: CGH Earth Sustainability: The Green Path Sustainability: Windflower Group of Hotels
Wellness: Our Native Village Wellness: Soukya Heritage: ITC Windsor, Bengaluru
Heritage: St Mark’s Hotel Bangalore Heritage: The Taj West End Bangalore MICE: Lulu International Convention Centre
MICE: Hyderabad International Convention Centre (HICC) Homegrown Brands: Abad Hotels & Resorts Homegrown Brands: Orange County Luxury Resorts
July 1-15, 2014
FOOD & HOSPITALITY WORLD 25
T H E M A I N F O C U S(
Cater with care
THIS YEAR AT Food
Hospitality World
(FHW) Bengaluru, a
refreshing and signifi-
cant discussion was brought to
the table during the Hospitality
Think Tank panel discussion
on the topic - The business of
catering: what's on the table?
The panel discussion touched
upon the emerging trends in
corporate catering services,
the benefits of maintaining ut-
most service quality and hy-
giene standards during cater-
ing and the impact of
operational efficiency in cater-
ing services. Moderated by
Reema Lokesh, editor, Food &
Hospitality World, the discus-
sion witnessed participation
from five panelists - Vinay N
Kumar, general manager – op-
erations, The Akshaya Patra
Foundation; Aaslesh Varghese,
director F&B, Hilton Bangalore
Residences; Ayyappan Nallape-
rumal, assistant F&B manager,
The Leela Palace Bangalore;
Saji Thachery, F&B manager,
The Taj West End Bangalore;
and Mahesh Pillai, executive
assistant manager – F&B, The
LaLiT Ashok Bangalore.
Operational challengesKick-starting the discus-
sion, Kumar gave an insight
into the operational challenges
of The Akshaya Patra Founda-
tion, a not-for-profit organisa-
tion providing mid-day meals
to around 1.4 million children
from 10,631 schools across nine
states in India since 2000.
Maintaining consistency in
procurement was one of the op-
erational challenges high-
lighted by Kumar. “While pro-
curement in itself is not a major
challenge because of the pres-
ence of numerous vendors in
the market, there is the issue of
maintaining consistency in
price and quality. Since we are a
not-for-profit organisation,
procuring quality produce be-
comes more challenging since
we have to pay vendors as per
the market rate without ex-
ceeding our allocated budget.”
Reiterating the same concern
was Pillai who spoke on the
challenge of maintaining qual-
ity during bulk purchasing.
“Since banqueting in hotels re-
quire procurement in volumes,
quality tends to take a back-
seat. In 2013, 18-20 per cent of
the fresh produce that we pro-
cured was sent back because of
quality issues. However, when
we have large volume catering
like 1000 pax, we cannot afford
to send back 18 per cent under
such circumstance,” added
Pillai.
Another operational chal-
lenge highlighted by the pan-
elists was maintaining an effi-
cient and effective waste
management system. Since
contract/corporate/institutional
caterers manage food produce
The Hospitality Think Tank paneldiscussion at this year's FHWBengaluru exhibition aimed tohighlight and address issuesplaguing the contract, corporateand institutional cateringindustry in India
By Rituparna Chatterjee
in larger quantities, the chal-
lenge for them is to have a ro-
bust waste management sys-
tem in place. Elaborating on
this, Thachery stated, “We try
and reduce our waste manage-
ment to the minimum since
people are looking at both the
top and bottom line. We have
associated with charitable in-
stitutions, where we send in
our leftover food which are dry
and can be preserved. Food
cost is one of the first KRAs
that a chef and a F&B manager
are rated on. Hence it is chal-
lenging for us to maintain a
cost of 21-23 per cent. We do
the costing much prior to the
event and we always take a 10
per cent carry forward of a
number. However, it becomes
difficult for us to cater if the
number goes higher.” Another
efficient waste management
practice is to control the waste
from the source, highlighted
Varghese. For the same, Hilton
Bangalore Residences started
a 'No Bin Day' initiative, which
is implemented four times a
week. During these days, bins
are not kept in the cafeterias to
discourage guests from throw-
ing food. “We have told our
staff not to waste food and the
chef also plans out a salad
based menu which guests usu-
ally do not throw. On a daily ba-
sis we weigh the wet garbage in
kilograms because when left-
over food is thrown in the bin,
then the food fails to reach the
underprivileged and in turn in-
creases your food cost. By
weighing the waste, chefs can
plan the right quantity to be
prepared,” pointed out Vargh-
ese. Standardisation of recipes
to control pilferage and
wastage, segregation of waste,
keeping continuous track of
waste generated per day and a
projection of the number of
people coming during events
are other effective waste man-
agement practices that can be
followed mentioned Nallaperu-
mal. To meet its waste manage-
ment needs and reduce cost,
The Akshaya Patra Foundation
recently installed bio-gas
plants in their kitchens, which
has helped them reduce their
waste and the cost of LPG. Two
of their kitchens have now be-
come zero LPG kitchens.
Today the workforce in the
corporate and institutional
catering industry has become
more younger and the growth,
aspiration and potential level
of graduates have also in-
creased significantly. Under
such circumstances, attrition
has become a major issue
since freshers are no longer
hesitant to look for greener
pastures. “Previously, our
F&B revenue used to be `100
crore and presently it has
gone down to `65-70 crore a
year, which reflects the lack of
availability of quality man-
power and the challenge of re-
taining them,” stated Nallape-
rumal. To reduce the attrition
rate, Taj has developed its own
training modules for hotel
management students to help
guarantee their service for 2-
2.5 years. “Despite this more
than 50 per cent drop out,”
stated Thachery adding that
they have now started getting
into rural areas to acquire,
train and employ people
across various departments
like housekeeping, laundry for
their properties. “This has
helped Taj to retain people sig-
nificantly,” opined Thachery.
However, training isn't a com-
plete solution to this ever-in-
creasing problem. “The per-
ception of the industry needs
to change. We need to be open
and approachable for them
and we also need to create en-
gagement among the employ-
ees,” highlighted Varghese.
However, for a not-for-profit
organisation like The Akshaya
Patra Foundation the ap-
proach to tackle attrition has
been different. “With each of
our kitchens producing
100,000 meals in four hours, it
is a challenge for us to employ
and retain skilled labour since
we are working in a social
space. To overcome this we
adopted automation over the
last few years to reduce the
dependability on skilled re-
sources,” stated Kumar. More-
over, with attrition rate in-
creasing, F&B and operations
managers are required to go
beyond their well-defined
roles and hone the skills of an
HR professional for talent
management as well. “Supply
is limited, while demand is
high. In such a scenario, an op-
erations manager is also re-
quired to function as an HR
professional,” stated Kumar.
Guest satisfactionThe key challenge to help
drive growth of the
contract/corporate/institutional
catering industry is to ensure
guest/customer satisfaction.
“Guest satisfaction is about
preparation, planning the event
before it starts. We hold meet-
ings two to three months prior
to the event with sales man-
agers, operations department
to discuss on the organisational
aspect. Nowadays, each and
every thing needs to be micro-
managed,” stated Nallaperu-
mal. Adding to the same was,
Pillai who opined, “When we
started off in the industry,
there was a buffer time of three
weeks before a function, which
is not present now. We have to
adapt to this flexibility factor,
however in the bargain we tend
to compromise on certain
things like quality.” To keep a
check on the quality of food
supplied, The Akshaya Patra
Foundation conducts a social
audit wherein it ties-up with
corporates to generate third
party feedback on the food be-
ing sent to schools. “We do this
once in a quarter and the food
is judged on the parameters of
taste, variety, quantity,” re-
vealed Kumar. Since the last 10
years, there has been an in-
creasing pressure on bottom
lines and food cost. Under such
circumstance, how does corpo-
rate or institutional caterers
ensure guest satisfaction?
“Guests come with a sentiment,
a value. When you start looking
at cost cutting from a miniscule
level you start compromising
on quality. Chefs need to keep a
check on the variety of food and
customise according to cus-
tomer preference,” opined
Varghese.
Moreover, there has also
been an increasing demand for
healthier food among guests. In
such a scenario, how do corpo-
rate or institutional caterers
meet this demand? “In every
buffet there is a lifestyle corner.
Chefs are prepared with
healthier options nowadays.
Hotels are having separate veg-
etarian kitchens, seating
arrangements. In future, there
will be a demand for half
healthy and half gourmet food,”
predicted Thachery.
Moreover, the corporate/in-
stitutional catering industry is
also going organic not only to
cater to the needs of the de-
manding customer but also to
make a significant contribution
to the environment. “We have a
farm to table concept. To re-
duce carbon footprint, 80 per
cent of our produce is sourced
from within a 100 mile radius of
Karnataka,” mentioned
Varghese.
Adding to the same, Kumar
stated, “We do a lot of fortifica-
tion of ingredients since most
of the children suffer from cal-
cium, iron deficiencies. Since
going organic is difficult for us,
we are working with Britannia
Nutrition Foundation and
other such organisations to for-
tify the ingredients.”
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July 1-15, 2014
FOOD & HOSPITALITY WORLD26
With attritionrate increasing,F&B andoperationsmanagers arerequired to gobeyond theirwell-definedroles
Saji ThacheryAaslesh Varghese
Ayyappan Nallaperumal Mahesh Pillai
Vinay N Kumar
July 1-15, 2014
FOOD & HOSPITALITY WORLD 27
T H E M A I N F O C U S(
Marking its maiden entry at this year’s Food Hospitality World Bengaluru exhibitionwas the Ospitalita Italiana awards which awarded their seal of quality to two authenticItalian restaurants from Bengaluru and Mumbai
By Rituparna Chatterjee
The Italian connection
ASTRONG ITALIAN
connect was wit-
nessed as the Ospi-
talità Italiana
awards made its debut at the
Food Hospitality World
(FHW) exhibition held at
KTPO, Whitefield in Ben-
galuru from June 12-14, 2014.
Held on the inaugural day of
the exhibition, the Ospitalità
Italiana awards, an initiative
which aims to certify authen-
tic and quality Italian restau-
rants globally, presented
their seal of quality to two au-
thentic Italian restaurants
from Bengaluru and Mumbai.
The awards, organised in as-
sociation with The Indo-Ital-
ian Chamber of Commerce
and Industry (IICCI), were
presented by Ugo Ciarlatani,
consul general of Italy in
Mumbai and the chief guest
for the event. The two restau-
rants receiving the certifica-
tion included – Mezzo Mezzo
of J W Marriott Mumbai and
Alto Vino of Marriott Ben-
galuru Whitefield. Gaurav
Apte, director of rooms and
Chef Alfonso Montefusco
both from Marriott Ben-
galuru Whitefield were pres-
ent to receive the certifica-
tion. The guidelines for the
certification included – visits
to the restaurants, checking
the ambiance, interacting
with the chefs and consider-
ing the chefs’ experience.
Speaking at the awards
ceremony, Ciarlatani high-
lighted the need for India to
simplify its import regulations
and also expressed Italy’s in-
terest in increasing its pres-
ence in India. "India and Italy
have the same commitment to
promote food and food ma-
chinery. The demand for Ital-
ian food is increasing in India;
in the last three months I have
inaugurated around 20 Italian
restaurants. This demand can
be propelled further, however
for the same, India needs to
work on simplifying the regu-
lations regarding labelling of
food products. India needs to
attract international compa-
nies in sectors where the
country is not a producer like
sparkling water. We want to
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July 1-15, 2014
FOOD & HOSPITALITY WORLD28
increase our presence in India
and India can export more
products to Italy."
Also present at the awards
felicitation was R Anand, vice
president, IICCI who spoke on
the need for increasing the
trade exchange between India
and Italy. “IICCI has proposed
to the Government of India to
increase the trade exchange
between the two countries to
10 billion Euros this year by
boosting trade across sectors
like F&B, automobile, textile
to name a few. Presently, the
trade exchange between the
two countries is eight billion
Euros.”
Also speaking at the
awards ceremony was Cesare
Saccani, vice president, IICCI
who stated, “In Italy food is
not only for consumption but
it is also viewed as a medium
for social gathering and inter-
action. Italy is taking the
leadership in changing the
character of fast food world-
wide.”
Ospitalità Italiana was de-
veloped by Unioncamere in
collaboration with Feder-
azione Italiana Pubblici Eser-
cizi and with the support of
ISNART – Istituto Nazionale
Ricerche Turistiche.
July 1-15, 2014
FOOD & HOSPITALITY WORLD 29
T H E M A I N F O C U S(
“We are regular exhibitors. In the last show we got an enquiry whichgave us a very good business deal.This time too we got goodenquiries which will hopefully translate into good business.Weintend to participate in FHW Goa too.”Rajesh Chowdhury, regional manager (hospitality division – south), Nilkamal
“We have entered into two collaborations -Rondo (Switzerland) and Rheon (Japan)for fully automated production lines fortraditional Indian products.We got goodresponse from this exhibition.”Jaydeo Chakhawala, Apple Bakery
“We are first timeexhibitors and weare very happy aswe got very goodenquiries fromhotel brands. ”Mayank Punia,director business
development,
Swaroop Industry
“We got goodresponse for oursoya beanextractor fromthe exhibitors. Itis a uniqueproduct toextract soya milkfrom the beans. ”PradeepDinakaran,marketing manager,
Bakers Shoppee
“We are only eightmonths old and we arefirst time exhibitors.We received very goodresponse from thistradeshow and we arekeen to participate inFHW Goa too.”
Ashish Gupta,Royal Linen
“We are regularexhibitors.Thistime too weshowcased newproducts and gotgood response. ”
Deepak Agrawal,director, Clay Craft
“We entered theBengaluru marketin December 2013and we have gotgood responsefrom the HORECAsegment.”
Ganesh Raj Urs,key accounts manager -
HORECA, Carrefour
Wholesale Cash & Carry
“We are a first timeexhibitor and we arehappy to get a goodresponse.”V Shyamrajan,senior sales executive
EXHIBITOR QUOTES
cover)
July 1-15, 2014
FOOD & HOSPITALITY WORLD30
“The exhibition was satisfactory.We gotmany enquiries on the second day.”S M Shankar,chief executive,The India Metal Works
“Like always, this year as well the exhibitionwas up to my expectations.The second daywas very good in terms of footfall and theenquiries we got.”Rahul Agrawal,director, South India Linen Manufacturers
“There was goodcrowd at theexhibition.Wegot fewenquiries andwere able tomake newcustomers.Themaximumturnout was onthe second day.”Vikas Singh,national sales manager,
Cetis, India
“The facilities andarrangements at theexhibition weregood.”Sujit Kumar,sales manager,
Delta Nutritives
“The exhibition wasgood in terms offootfall.We got manyenquiries fromhoteliers.”
Ashwin Vora,director,Avon Appliances
“This year’sexhibition was goodboth in terms offootfall andbusiness.”
Sandeep Adap,Global Access Hospitality
“We got manyenquiries,out ofwhich 20 per centseemed to bepotentialcustomers.”
R Dhanaraj,manager – marketing,
Ramsons Garment Finishing
Equipments
“We got 15-20enquiries. Overall, theexhibition was good.”Ajay Shah,chief operating officer,
Manipal Advertising Services
July 1-15, 2014
FOOD & HOSPITALITY WORLD 31
T H E M A I N F O C U S(
“The experience at this year’s exhibition wasvery good.We got many enquiries.”Geeta Wadhwa,proprietor,Aura Essentials
“The second daywas good.Wegot around 37enquiries.”SiddharthSingh S,assistant manager,
hospitality sales, Hush “This is the firsttime we participatedat the FHWexhibition.Throughthis platform wewere able to get newcontacts.”Stefano Cirani,ufficio export, export
department, Sterilgarda
Alimenti
“The exhibition wasgood in terms ofquality visitors.Wemade few contactsand we are expectingbusiness from them.”
Janak Arrora,general manager – sales and
marketing,ACE Technologies
“The exhibitionwas very good,much beyond ourexpectations.Wegot manyenquiries.”
Sudisha Mallick,public relation officer,
RanceLab“The exhibition wasfine.The second daywas better and wegot few enquiries.”
Namrata Nayyar,co-director,Jackson
Industries (India)
“The exhibition wasgood.We alreadyhave a partner inIndia. During thethree days we gotaround 20-25enquiries from manyF&B managers ofhotels.”
Roberto De Carli,foreign marketing,
Universal Caffe
“The exhibition exceeded our expectations interms of the response and enquiries we got.We even met consultants who wanted toassociate with us.”
Shyam Krishnan P S,manager – digital marketing, SBL
“The second day ofthe exhibition wasbetter in terms offootfall andenquiries.”K P Jayaprakashan,director, Dolar Engg Industries