Let me be honest – when we thought of adding a new destination to the well established Food Hospitality World (FHW) trade show which has its strong foundations in Mumbai and Bengaluru, the decision to zero in on Goa was not easy. The decision to enter Goa with our 26th edition was the result of some interesting feedback about the market and its positive connect with the hospitality industry. Goa, a maiden market for this trade show, was a challenging yet successful learning platform. Our positive review began with our guest of honour itself, Chef Hemant Oberoi, who was pleased to connect with interesting suppliers and was glad to be part of an event that spoke of new business opportunities. The event also witnessed the launch of an exclusive coffee table book titled ‘Famous Flavours of Goa’ featuring Goan recipes by well known chefs in the industry. Dignitaries present during the book launch included Chef Sunit Sharma, executive chef, Cidade De Goa; Chef Manjit Singh, executive chef, Holiday Inn Resort Goa; Chef Surajit Sarkar, senior sous chef, The O Resort and Spa, Goa; Chef K S Mahesh, executive chef, Radisson Blu Resort Goa Cavelossim Beach; Chef Edia Cotta, Goan specialty chef at Spice Studio, Alila Diwa Goa; and Chef Farooq Baig, executive chef, The Zuri White Sands, Goa Resort & Casino.
The event also proved to be a valuable platform for exchange of ideas. The Power of Purchase session on the topic ‘Changing Face of Hosptality Procurement’ spoke about the need for purchase managers to come to the forefront and the aim to reach out to their colleagues in India’s smaller towns and cities. On the second day, the Hospitality Think Tank themed ‘Evolution of Goa as a MICE Destination’ witnessed one of the key general managers of Goa, Pooja Patti, GM, Country Inn & Suites by Carlson, Goa Candolim speaking about how MICE is the way forward for all the hotels in Goa. The highlight of the concluding day of the exhibition was the Hospitality Knowledge Exchange panel discussion on ‘Goa as a Resort Destination: The Business of Hoteliering’. The hoteliers were clearly of the opinion that human resource crunch is of serious concern that needs to be addressed. The destination needs skilled and quality manpower to cater to its diverse clientele. Goa is also considered to be a hotspot wedding destination. After the dip in business especially due to the Russian market, the wedding segment, which is rather recession proof is working well for Goa.
I would also like to express my grief at the passing away of an industry veteran, Homi Aibara. May his soul rest in peace.
Reema Lokesh
Editor