Raising the bar

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Updated: February 17, 2016 1:06 PM

FHW 2016 Mumbai was a significant milestone in many ways

20160229eh02FHW 2016 Mumbai was a significant milestone in many ways. It gives us great pride to see the way our show has successfully evolved, and this year undoubtedly we have set a very high benchmark in terms of exhibitor participation, high value visitors and of course the extensive knowledge sharing sessions. The kind of response we got this year has been nothing short of phenomenal.

I would like to extend a special thank you to our guests of honour – Chef Ranveer Brar and Chef Ajay Chopra who showed their involvement in every aspect of the show and spent quality time with us on the inaugural day. It was evidently not just a formal visit for them as they graciously walked the path with us.

A truly global show this year with participation from 12 countries, the buyer profile was extremely high quality. The panel discussions were powerful in bringing out issues of relevance. While one panel discussion saw chefs and F&B experts engaging in an animated debate on the pros and cons of FSSAI regulations, the impact on business and chef’s creativity; in another the members of the Hospitality Purchasing Managers’ Forum deliberated on the various issues associated with FSSAI implementation and the challenges it poses for the purchase managers.

The Hospitality Knowledge Exchange panel discussion on the topic ‘India Hotel Development: Vision 2020′ witnessed general managers from leading hotels in Maharashtra highlighting several factors that are presently driving and will drive hotel development in India. Another interesting highlight at FHW 2016 Mumbai was the AHAR conference which focused on the changing F&B trends where Professor Pushparaj Shetty, ex-faculty, Institute of Hotel Management and Catering Technology, Mumbai, discussed strategies that can be adopted by restaurateurs to meet the new-age customer demands. Some of the important factors highlighted during the conference aimed at helping restaurateurs to design their menus, provide value to customers and establish their distinct identity in the F&B space.

Sumptuous and exotic dishes were the norm at the 10th edition of The Great Indian Culinary Challenge (GICC), a professional culinary competition held alongside FHW 2016. This year, the competition received participation from around 150 chefs representing various leading hotels and hotel management institutes across the country. In this competition, the chefs showcased their individual and collective skills, learnt and shared their experiences, and partnered and networked in a competitive environment.

Reema Lokesh
Editor

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