Eclat Insights | Using If-Then Thinking For Service Design

I was going to write a catchy title like 'If you implement this insight, then you will have awesome service processes'. Then, I didn't.  

Instead, If you read this insight, then you will have found a simple yet powerful tool to make your processes and people response-able, nimble and fun!

If-Then plans (Gollwitzer 1999), where people commit themselves to doing a certain thing in a specific situation are commonly used in health psychology. These self-made plans capture pre-specified responses if a certain situation occurs. Deciding such things in advance reduces the demands you put on your willpower.

Why is it relevant to Hospitality & Service Industries

• Our SOPs are broken. They are too perfect, too linear. Everything in an SOP seems to happen in a very predetermined way. These are great for training, but not so much for the reality of work.

• Situational awareness and response to a guest query, request or action can be the difference between average and superlative service.

• Thinking about situations, enhances its cognitive accessibility, directing attention to the situation and making it easier to detect and respond to.

• Linking the situation to the intended behaviour creates a strong associative link which automates the initiation of the behaviour.

Examples

For A Check-In, a front desk team member sets the following If, Then behaviour intention:

• If a guest looks tired or sad, then I will ask him for a tea/coffee/drink.

• If a guest has a child with them, which was not mentioned on the reservation, then I will ask if they need an extra bed. If they need an extra bed, then I will ensure Housekeeping sets it up along with amenities - bath, water, kids specials.

Actionable Insights

How to do this?

First, explore the Ifs for your processes.

The Ifs are the situations you want to remind your teams about:

1. If the guest is looking around the restaurant frantically...

2. If the guest starts pacing or is agitated at check out..

3. If the guest is unable to make up their mind on what to order..

Then explore and list the Thens

Answer the question ‘what might we do in response to the Ifs?’, 

1. …Then I’ll immediately go over and ask if there is anything I can assist them with.

2. …Then I will ask the guest if they are in a hurry.

3. …Then I will let them know house specials or what the chef recommends.

Repeat this for as many Ifs as you like.

How To Make This Wow?

WOW, Idea 1 - Overcoming the obstacle:

Think of this as the next level for If, Then plans.

Example: A front desk associate may set up the following If, Then

• If, I am helping a guest at the front desk, Then, I will give them my full attention.

• If, while I am helping the guest and the phone rings, Then, I will ....

Creating a solution to that particular situation - of the phone ringing - is overcoming the obstacle. Possible options could be:

• let the phone ring

• let someone else answer the phone

• forward to call to another extension

Wow, Idea 2 - Do If, Then for multiple levels in the same situation.

Example

If the guest is unable to make up their mind on what to order..

…Then I will let them know house specials or what the chef recommends.

But If the guest does not like my suggestions, then I will....

Wow, Idea 3 - Do If, Then for your team members or Internal Processes.

If my team member looks sad, Then I will....

If my team does not meet the targets, Then I will....

Appointment | Absolute Hotel Services India appoints Kabir Mehra as General Manager of Eastin Easy Aishwarya Talegaon

An IHM-A graduate, he is a seasoned hospitality professional who has worked with the company for the past few years

Absolute Hotel Services (AHS) India has appointed Kabir Mehra as the General Manager of Eastin Easy Aishwarya Talegaon. An IHM-A graduate, he is a seasoned hospitality professional who has worked with the company for the past few years. This includes helming critical managerial positions at key properties like Eastin Residences, Vadodara, Eastin Easy Vita, and now Eastin Easy Aishwarya Talegaon.

Kabir has an enriching experience including Hotel pre-opening and has grown in every position throughout his career. A hands-on General Manager, he is involved in every aspect of the hotel operations, be it sales, marketing or revenue. His sharp acumen and understanding of the systems and processes, have led to his latest promotion.

“As an international hotel management company, our brand ethos is to nurture internal talent, provide them training and elevate them from their current position of bigger roles and responsibilities within the organization. AHS, as a group is expanding and seeks to have candidates who have a deeper understanding of the stringent procedures and the confidence to lead the teams,” stated Shalil Suvarna, Vice President, Operations and Pre-Opening, AHS.

Appointment | Double Tree by Hilton Pune-Chinchwad appoints Ashwarya Varma as Marketing and Communication Manager

She will elevate the brand’s positioning, drive engagement and raise revenue levels through innovative marketing campaigns and PR activities

DoubleTree by Hilton Pune-Chinchwad has announced the appointment of Ashwarya Varma as the Marketing and Communications Manager. She shows immense credibility and promises to shoulder responsibilities in order to carry out all marketing and PR driven activities. Bringing on table years of experience she is all set to elevate the brand’s positioning, driving engagement and raise the revenue levels through innovative marketing campaigns and PR activities.

Ashwarya has nearly six years of professional work experience and prior to joining DoubleTree by Hilton Pune-Chinchwad, her last stint was with a PR agency- Adfactors PR where she was responsible for carrying out all key communication and PR activities for several major brands.

Ashwarya holds a PGD in Media and Communication as well as a BBA in Media and Communication from Whistling Woods International, Mumbai. Commenting on her appointment, Ashwarya said “I am truly elated and excited to be a part of the team at DoubleTree by Hilton Pune-Chinchwad and I look forward to forming strong connections with my associates, great repertoire with guests and lasting binds with the media fraternity. It is an honor to receive this opportunity and will strive hard to deliver my best in raising the hotel’s status to higher levels”.

Appointment | Sahara Star appoints Piyush Sinha as its new Chief Engineer

He will oversee all aspects of the engineering department ensuring better efficiency in product, time, and finance

Sahara Star Mumbai has appointed Piyush Sinha as its new Chief Engineer. Piyush Sinha will oversee all aspects of the Engineering department ensuring better efficiency in product, time, and finance. He will be implementing best business practices to achieve organizational goals and reduce the carbon footprint of the property for contributing to a safer environment.

His qualifications include specialization in B. Tech with an executive MBA degree in Project and Operations Management from IIT Ghaziabad. Piyush Sinha brings along a decade of comprehensive knowledge and understanding of mechanical, electrical, plumbing, and fire safety operations with a first-rate pre-opening experience of several luxury Marriott properties. Prior to joining Sahara Star, Piyush was associated with the Ritz Carlton Pune and has spent a considerable period working with several iconic Marriott Properties PAN India.

Appointment | Kumar Videsh is Operations Manager of Four A Lords Resort, Jammu

He has over 13 years of experience in leading the banqueting, food and beverage, room service, and ODCs

Kumar Videsh has joined Four A Lords Resort, Jammu as Operations Manager. He has over 13 years of experience in leading the banqueting, food and beverage, room service, and ODCs.

The 35-year young Kumar has a Diploma in Hotel Management and catering technology. He spent the initial days of his career at Four Points Vashi, Mumbai as food and beverage Associate and later joined Radisson Kandla, Gandhidham as Team Leader before shifting to Westin Pune, Koregaon Park as food and beverage Executive.

Kumar then moved to Fern Hotel, Ahmedabad as banquet manager, Hotel Clarks Avadh, Lucknow as food and beverage Manager, Fern Hotel, Jaipur as food and beverage Manager, Binori Hotels Ahmedabad as food and beverage Manager. He was also associated with Lithosphere by Upper Crust, Ahmedabad as Operations Manager. He signed off his innings at Nexus Lords Club, Gandhidham and rejoined FALRJ as Unit Head.

Appointment | Conrad Bengaluru appoints Dhinakaran Kuppusamy as HR Director

Having started his professional journey in 1992 with ITC Hotels Park Sheraton and Towers, Chennai, his previous assignment was with the InterContinental Abu Dhabi as the Head of Human Resources

Dhinakaran Kuppusamy has joined Conrad Bengaluru as the Director of Human Resources. He is a seasoned veteran in Hotel Operations and Human Resources, with over 29 years of experience.

Having started his professional journey in 1992 with ITC Hotels Park Sheraton and Towers, Chennai, his previous assignment was with InterContinental Abu Dhabi as the Head of Human Resources. Dhinakaran’s body of work also includes a successful tenure with The Zuri Whitefield Bengaluru, Crowne Plaza Bengaluru Electronics City, InterContinental Hotels Group – Area Director of Human Resources – South India, Crowne Plaza Dubai, Millennium Place Dubai as a Cluster DHR.

Having pursued his MBA in HR from Bharathiar University, Dhinakaran comes with a wide spectrum of knowledge pertaining to the industry. Hence, his new role at Conrad Bengaluru would primarily focus on various areas such as employee well-being, resourcing, talent development, supporting and encouraging excellence in customer service.

On his appointment, Dhinakaran said, “Embarking on a professional journey with Conrad Bengaluru, I am delighted to be a part of Hilton hotels. I am looking forward to developing new and effective strategies and capabilities that further enhance the overall growth of Conrad Bengaluru’s culture and vision.

Appointment | Henna Punjabi is the Marketing and Communications Manager at The Westin Chennai Velachery

She will be responsible for diverse marketing, communications, media relations, social media and digital marketing activities

The Westin Chennai Velachery has appointed Heena Punjabi as Marketing and Communications Manager. She will be responsible for diverse marketing, communications, media relations, social media and digital marketing activities. Her role engages her to enhance brand visibility of the hotel along with positioning and marketing of Food & Beverage presence of award-winning restaurants and the Spa in the Hotel.

Henna is a seasoned hospitality sales and marketing professional, holding 6+ years of enriching experience in the industry. She started her career with Holiday Inn Chennai launching the property and then moved on to work with different brands in Bengaluru where she set up communications, brand language. She then returned to Chennai with Dineout, spearheading sales and acquisitions for Dineout Passport. She has successfully penetrated the market and set benchmarks while working on different events and collaborations for the brand.

At The Westin Chennai Velachery, Henna, looks forward to creating robust marketing strategies by channelizing maximum tools to create engaging, effective and relevant marketing and communication campaigns. In her leisure time, she likes to read mystery novels and solo travel.

Appointment | Taj West End Bengaluru appoints Sandip Narang as Hotel Manager

He will be responsible for positioning the hotel as a landmark property in the city, in addition to managing its commercial objectives, and delivering world-class experiences to its guests

Sandip Narang has been elevated to the position of Hotel Manager at the Taj West End, Bengaluru. With nearly three decades of experience working as a chef at IHCL, Narang brings with him a repertoire of knowledge and experience both in the field of culinary as well as hotel management and operations.

In his new role, he will be responsible for positioning the hotel as the landmark property in the heart of the city, in addition to managing the hotel’s commercial objectives, and delivering world-class experiences to its guests. He says, “Having spent my last few years in the city, I’m thrilled to be leading the team at Taj West End. I look forward to working with the entire team on further elevating the bespoke service and innovative guest experience that the Taj group of hotels are known for.”

Having graduated from the Bombay catering college, he started his culinary training at the Taj Mahal Palace and Towers. Over the years, he has led and been a part of various teams catering to heads of state and celebrities both in India and around the world; organized food promotions in various countries around the world, in addition to extensive touring of the Middle East and launching the successful restaurant, ‘SOUK’.

A highlight in his career was when he essayed the role of personal chef to former Indian Prime Minister, Atal Behari Vajpayee on his trips to Kazakhstan, Russia, and Turkey, in 2002-03.

His past roles include the responsibilities of Executive Chef at the lush Taj West End, Bengaluru, Taj Exotica Resort and Spa, Maldives, and the stunning Taj Lake Palace Udaipur. 

In his spare time, he can be found rewatching Amitabh Bachchan classics and building a secret collection of fountain pens.

Appointment | Mercure Chennai Sriperumbudur appoints Susanta Kumar Jena as Housekeeping Manager

At Mercure Chennai, he will be responsible for Housekeeping operations and Mercure organic Garden

Mercure Chennai Sriperumbudur has appointed Susanta Kumar Jena, as Housekeeping Manager. He brings with her over 18 years of experience in the hospitality industry and has worked under ITC Kakatiya Hyderabad and his last assignment was with Novotel Hyderabad Convention Centre as Housekeeping Manager.

At Mercure Chennai, he will be responsible for Housekeeping operations and Mercure organic Garden. Mercure is a mid-scale brand that combines the strength of an international network with locally inspired experiences.

Appointment | DoubleTree by Hilton Pune-Chinchwad appoints Apoorva Tripathi as Finance Manager

She will be responsible for preparing the operational budgets with regular forecasting of reports and will be accountable for the financial health of the organization

DoubleTree by Hilton Pune-Chinchwad has appointed Apoorva Tripathi as the Finance Manager. She will be responsible in preparing the operational budgets with regular forecasting of report as well as be accountable for the financial health of the organization.

Apoorva Tripathi secured her CMA course from The Institute of Cost and Management Accountants of India and started her professional journey nearly nine years ago. During her tenure she has had the opportunity to work with several hospitality brands such as The Taj Group, Le Meridien, Renaissance Race Course Hotel etc. In the course of her working at The Renaissance Race Course Hotel Bengaluru, Apoorva was instrumental for generating and providing accurate and timely results in the form of reports, presentations, providing direction and assistance to other organizational units regarding accounting and budgeting policies and procedures, and efficient control and utilization of financial resources, and much more.

A dynamic team leader, Apoorva looks forward to working with her team in achieving the key financial aspects of the hotel. In her leisure time, she loves spending time reading books, listening to music, playing badminton, and singing.

Commenting on Apoorva’s appointment Vinay Nair, General Manager said, “We are pleased to welcome Apoorva on board. We look forward to doing some great work with her to ensure streamlining of our financial and budgeting processes, financial modeling, and much more”.

In all her prior positions, Apoorva has played a key role in accelerating the brand’s goals which have resulted in her achieving senior positions. Throughout the years she has been a go-getter, loyal and seasoned professional at every organization that she has been a part of.

At DoubleTree by Hilton Pune-Chinchwad, Apoorva will be working closely with the leadership team to positively impact the hotel’s financial goals. “I am thrilled to embark upon this journey and be presented with this opportunity. The hotel has a special place in the heart of many in Pune, to ensure that it carries on; driving the financial operations and taking them to greater heights will be my main focus,” said Apoorva Tripathi, Finance Manager, DoubleTree by Hilton Pune-Chinchwad.

Accor appoints Vinay Gupta as Director of Operations for ibis India portfolio

Accor announced Vinay Gupta’s appointment as the Director of Operations for ibis and ibis Styles, India portfolio. He is a veteran in the Hospitality sector with over 25 years of experience managing hotels, alongside being the founder of an aspirational food and beverage concept, with his last role being Vice President at SAMHI Hotels.

Throughout his career span of 25 years as a hotelier, he has handled different roles from being in an entry level role to managing different portfolios for a single brand, to being a General Manager of different hotels across three different continents.

He has an MBA Degree from The University of Central Lancashire, UK and a Diploma in Hospitality from IHM, Pusa Road. He also holds a BA Hons in Hospitality from Lancaster University, UK.

On his appointment, Vinay Gupta said, “I am delighted and honored to be back with Accor, it feels like homecoming in so many ways. Ibis has had a great journey with 20 hotels currently operating across the nation and five under development. ibis and ibis Styles are the fun and youthful global brand by Accor, I look forward to work on taking it to newer heights. We have a highly motivated and exceptional team that runs our hotels as well as a strong and loyal guest base. I look forward to being a part of this exciting journey ahead.”

On this occasion, Puneet Dhawan, Senior VP Operations, India and South Asia for Accor, “We are thrilled to welcome Vinay back to the Accor family with this new and exciting role. Our Ibis portfolio continues to grow from strength to strength and I am sure his insights and support will be invaluable for the team as we continue to expand the portfolio in the coming years.”

Congratulating Vinay, JB Singh, President and CEO- InterGlobe Hotels, said, “We are delighted to welcome Vinay to Interglobe and the ibis family. He holds a rich and a diverse experience in this industry and brings strong expertise with him. We are confident that his knowledge and approach to the business along with his passionate outlook will help us grow aggressively over the next few years.”

Manjeera Sarovar Premiere and Manjeera International Convention Centre at Rajahmundry launched

Sarovar Hotels along with Manjeera Hotels and Resorts, which is part of Hyderabad-based Manjeera Group, has introduced its  5 star hotel ‘Manjeera Sarovar Premiere and Manjeera International Convention Centre at Rajahmundry. The new hotel was celebrated in the presence of G Kishan Reddy, Honourable Minister for Tourism and Culture, Govt of India along with Ayodhya Rami Reddy Alla, Member Rajya Sabha.

The hotel and the convention centre have come up in 6 Acres of land leased by Andhra Pradesh Tourism Development Corporation. Developed under the state government’s Public-Private Partnership initiative, the hotel is going to boost travel and tourism in the twin districts of Godavari.

Speaking on the occasion, G Yoganand, CMD, Manjeera Group said, “We are delighted to introduce ‘Manjeera Sarovar Premier’ here in Rajahmundary, our first Hotel in Andhra Pradesh. Rajahmundry, ranked amongst the oldest cities in the Indian subcontinent, once the seat of the powerful Chalukyasis the ‘cultural capital’ of AP, known for its rich tradition, arts and culture. Our hotel here is going to facilitate business travelers and tourists alike. We thank AP Tourism Development Corporation for their support extended to build this hotel, local bodies for granting necessary permissions and Tourism Financial Corporation of India for extending their support to the project financially.”

He further added, “Over the last two decades we have acquired expertise of constructing hotels with a high degree of efficiency and functionality. All our hotels are designed with latest features and futuristic technology and are built as per standards laid down by the government and other relevant agencies. They are managed by professionals and operated by Sarovar Hotels. Utmost care is given to safety, hygiene, comfort and service and value for money, suitable for a wide cross section of travelers.”

Commenting on the development, Ajay Bakaya, Managing Director, Sarovar Hotels, said “With the addition of Manjeera Sarovar Premiere and Manjeera International Convention Centre  our position in the AP Market in line with  the brand’s growth strategy has further been strengthened. Sarovar Hotels has a long standing association with Manjeera Hospitality spanning over two decades and this is Manjeera’s fourth venture which too will be managed by Sarovar Hotels.”

The unique feature of this development is that the hotel boasts 35,000 sq. ft. of Convention and Meeting space, the largest in Rajahmundary. The addition of Manjeera Sarovar Premiere to the chain of hotels managed by Sarovar Hotels follows the growing trend of business and leisure hotels along with the brand’s quality assurance and ‘Signature Sarovar Hospitality’, Mr.Ajay Bakaya further added.

The multi-cuisine restaurant ‘Flavors’ at the Manjeera Sarovar Premiere is set on the lobby level and showcases an elaborate menu featuring dishes from across the world. It is spacious and features large French windows that overlook verdant lawns. The Hotel’s Chill Lounge Bar is the perfect place to sit back and relax after a long day. The hotel features spacious banquet halls that can be used to host both social and corporate events with ease.

The hotel is designed around the brand’s lean-luxe design and service philosophy of offering a vibrant, contemporary, and seamless hospitality experience to its guests.

Appointment | Sayaji Hotels Limited Appoints Sonia Sharma as Director of Human Resources

Sonia brings over 12 years of experience in the field of Human Resources in India and abroad.

Sayaji Hotels Limited has announced the appointment of Sonia Sharma as Director of Human Resources. In her new role she will be responsible for all HR policies in Maharashtra and Gujarat regions and will report to Vice President-Operations and People for all strategic Human Resources initiatives. All the HR Managers in the region and Corporate Office will report to her.

A seasoned hospitality professional, Sonia brings over 12 years of experience in the field of Human Resources in India and abroad. She has worked with preeminent hospitality brands like Hyatt Hotels, Hilton Worldwide, Accor Hotels and Atmosphere Maldives.

Her career highlights entail pre-openings of some of the most prestigious hotel projects like Andaz, New Delhi and Conrad, Bengaluru which earned her various hospitality accolades like Hotelier India Award for Best HR Person of the Year. She is also a Certified Academic Trainer from Accor and have launched several award winning initiatives in the field of Learning and Development, Diversity and Inclusion.

Sayaji Hotels will soon expand its footprints nationally with property openings in Itarsi, Udaipur, Morbi, Bhuj, Dwarka, Satara, Dehradun, Bhopal, Rewa, Aurangabad, Tadoba, and Vizag.

Appointment | Neeraj Rawoot is Executive Chef at JW Marriott Bengaluru Prestige Golfshire Resort and Spa

He will spearhead the culinary teams and related operations, curating menus and presenting innovative dishes with a distinctive twist

JW Marriott Bengaluru Prestige Golfshire Resort and Spa has appointed Neeraj Rawoot as its Executive Chef. At the newly inaugurated luxury property, the chef will be spearheading the culinary teams and related operations, curating menus and presenting innovative dishes with a distinctive twist. Guests will be able to enjoy these exquisite and modern gastronomical escapades across the property’s premium fine dining outlets such as Aaleeshan, Truffle and Co. East, VISTA and Flamingo Bar.

Hailing from Jamshedpur, the spirited chef, a food and beverage enthusiast himself, began his culinary journey in the capital city with stints at the Imperial Hotel. With over 22 years of rich proficiency in stirring up Indian, Thai and Nouvelle Western cuisines, Chef Neeraj is passionate about curating an experience that nourishes the soul. 

His portfolio includes training at some of the country’s top hotel chains and gaining a refined experience by working at some of the renowned hotels including The Leela Ambience Hotel and Residences, Gurgaon, Sofitel Mumbai, Hilton Chennai, Grand Hyatt – Mumbai and President Park Bangkok amongst others. He credits his speciality in Indian tandoor and curry making to his tenure at the Great Kebab Factory at Radisson, New Delhi.

Speaking on his appointment at the JW Marriott Bengaluru Prestige Golfshire Resort and Spa, Chef Neeraj commented, “I am honored and overwhelmed to join the JW Marriott family, a brand which has a unique culinary structure. This is my first stint with Marriott, and I am looking forward to curating memorable and delicious gourmet experiences for our cherished guests.”

A seasoned and accomplished culinary professional, the Chef, for two consecutive years has been awarded the BW Hotelier Award for Executive chef of the Year, National level (2019) and Western India (2020). His versatility combined with leadership skills and the ability to remain calm in a chaotic environment ensures he has all the makings for success. 

To unwind, the chef indulges in music, movies, and swimming. With linguistic fluency in Thai and a profound interest in learning new languages, Neeraj believes that studying/exploring a new cuisine is incomplete without an understanding of the unique characteristics of a place’ local people and culture.

Chef Taj Unveils New Menu at The Sahib Room & Kipling Bar The St. Regis Mumbai

Chef Taj Unveils New Menu at The Sahib Room & Kipling Bar The St. Regis Mumbai 

Mumbai, March 2022: Renowned for its robust Indian delicacies and flavours The Sahib Room & Kipling Bar at The St. Regis Mumbai is delighted to unveil a new menu curated by Indian Masterchef, Chef Taj.

Inspired by the opulence of the colonial era, the venue in all its glory will showcase the chef’s style of innovation and presentation blended to perfection. Explore the flavors of authentic Indian delicacies as you embark on a culinary journey of dishes inspired by age-old recipes and his many years of experience curating Indian signatures. 

Some of the signature delicacies on Chef Taj’s new menu include Kache Kele Ki Karari Tikki, Bhune Til Aur Zimikand Ki Shammi, Murgh Banno Kebab, Hare Tamater Ka Paneer, Shalgam Gosht, Dum Ki Dal, Shalgam Gosht, Mutton Galouti, Dakshini Jhinga, Sarson Ka Saag amongst others. Guests can also indulge in a collection of innovative signature breads like Makki Ki Roti, Methi Choori and Doodhiya Kulcha. The menu also features some traditional desserts, such as  Gehun Ka Sheera, Malai Kulfi and Gulkand Aur Singhade Ki Kheer. 

Celebrate the tantalizing textures and flavors as you indulge in signature Indian dishes from the new menu curated by chef Taj.

About St. Regis Hotels & Resorts

Combining classic sophistication with a modern sensibility, St. Regis is  committed to delivering exceptional experiences at nearly 40 luxury hotels and resorts in the best addresses around the world. Since the opening of the first St. Regis hotel in New York City over a century ago by John Jacob Astor IV, the brand has remained committed to an uncompromising level of bespoke and 

anticipatory service for all of its guests, delivered flawlessly by signature St. Regis Butler Service. The ultra-luxury brand is set to expand its legacy to 50 hotels by 2018. For more information and new openings, visit stregis.com or follow Twitter, Instagram and Facebook. St. Regis is proud to participate in the industry’s award-winning loyalty program, Starwood Preferred Guest®, in which members can link accounts with Marriott Rewards® and The Ritz-Carlton Rewards® for instant elite status matching and unlimited points transfer

About Marriott International

Marriott International, Inc. 

(NASDAQ: MAR) is based in Bethesda, Maryland, USA, and encompasses a portfolio of approximately 8,000 properties under 30 leading brands spanning 139 countries and territories. Marriott operates and franchises hotels and licenses vacation ownership resorts all around the world. The company offers Marriott Bonvoy®, its highly-awarded travel program. For more information, please visit our website at www.marriott.com, and for the latest company news, visit www.marriottnewscenter.com. In addition, connect with us on Facebook and @MarriottIntl on Twitter and Instagram.

RAS AL KHAIMAH TOURISM DEVELOPMENT AUTHORITY ANNOUNCES 2022 ROADSHOW IN INDIA

RAS AL KHAIMAH TOURISM DEVELOPMENT AUTHORITY ANNOUNCES 2022 ROADSHOW IN INDIA

New Delhi, March , 2022:  Ras Al Khaimah Tourism Development Authority, representing the Emirate of Ras Al Khaimah in the United Arab Emirates, is set to host the first 2022 roadshow in India from April 4-7, covering the key cities of New Delhi and Mumbai. 

India is in the top five source markets for the nature based Emirate and this will be the tourism authority’s first in-person event in the country since the onset of the pandemic. The Destination Tourism Development & MICE team alongside a number of hospitality representatives from Ras Al Khaimah, will present the leisure offerings of the destination as well as updates that position Ras Al Khaimah as an attractive MICE destination and weddings for the Indian market. The team will also highlight the convenient airline accessibility options, information on new tourist attractions, hotels, future projects and the destination’s sustainability strategy and initiatives.

Commenting on the significance of the event, Iyad Rasbey, Executive Director Destination Tourism Development & MICE, “We are excited to be back in India with our hospitality partners. As we enter into a recovery year, we are taking the opportunity to update our trade partners and media in India on the importance of safety and peace of mind travel to Ras Al Khaimah alongside everything the destination has to offer from nature, adventure to world class hotel brands, destination weddings and more.”

The 2022 roadshow will feature 4 days of networking events, one-on-one interactions, presentations and media meetings in New Delhi on April 4 and in Mumbai on April 7, 2022. The in-person event follows a successful webinar for travel partners and MICE operators which was attended by 100 participants from across India on March 22, 2022.

About Ras Al Khaimah Tourism Development Authority (RAKTDA)

The Ras Al Khaimah Tourism Development Authority (RAKTDA) was established in May 2011 under the government of Ras Al Khaimah. RAKTDA aims to develop the Emirate’s tourism infrastructure and establish Ras Al Khaimah as a world-class destination for leisure and business travel, creating sustainable investment opportunities and enhancing the quality of life for its residents. In order to achieve its goals, the Authority has a government mandate to license, regulate and monitor the Emirate’s tourism and hospitality industry.

www.visitrasalkhaimah.com | Facebook | Twitter | Instagram | LinkedIn | YouTube

Hashtag: #VisitRasAlKhaimah #RasAlKhaimah, #visitrasalkhaimah, #JebelJais

Ingredient Ideology | Mock Meat Mantra By: Dr. Kaviraj Khialani- Celebrity Master Chef

Mock Meat Mantra to Suit the Palate

A meat alternative or meat substitute is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat. Meat alternatives typically approximate qualities of specific types of

meat, such as mouthfeel, flavor, appearance, or chemical characteristics. Vegan meat also called faux, fake, mock, meat analogs, or plant proteins are products that mimic certain qualities

of animal-based meat-like textures, flavor, or appearance, for example. They are made from various ingredients such as soy, textured vegetable protein, or wheat gluten, to name a few. Most

mock meats are plant-based products made using soya protein, wheat gluten or vegetable substitutes like jackfruit. The claim is that they are healthier as a result offering more nutritive value, more

fiber, lower fat content, and no animal fat (which means also no

cholesterol).

While some still struggle to be rest assured if mock meat is healthy to eat and indulge into, the answer according to many sources is yes, according to new research funded by the U.S. National Institutes of

Health. It found the imitation meats to be a good source of fiber,

folate, and iron while containing less saturated fat than ground beef.

But the researchers said they also have less protein, zinc and vitamin B12 and lots of salt. And also for the fact that The product that is so formed is similar in texture and consistency to the meat of a live animal.

While the method checks the killing of animals, its meat is not considered vegan. This is different from mock meat, which is made from ingredients that are vegetarian. At the end of the day, some

vegans eat plant-based meats simply because they taste good. Brands like Gardein, Beyond Meat, Tofurky, Morningstar, Sweet Earth, and more are working to make these tasty meats as

accessible, delicious, and flexible as their animal-based counterparts

which are well known in the international markets. On a technical note, people also wish to find out that 5 Chemicals Lurking in Plant-Based Meats Tertiary butyl hydroquinone. TBHQ is a synthetic preservative that prevents discoloration in processed foods, Magnesium carbonate. Remember when some bread was

accused of having a yoga mat chemical, Erythrosine, Propylene glycol

and Ferric orthophosphate. The argument still remains if it can be considered healthier than the real meat? since they can provide essential nutrients and fiber and may be lower in saturated fats than meat. However, they may contain lower levels of some nutrients, such as protein, vitamin B12, or zinc, than a regular meat product.

Talking about mock meat India, it simply refers to Mock meat is made of plant proteins processed to resemble meat in terms of texture, taste and palpability. While India's meatless meat market

was almost non-existent a few years ago despite 71% percent of the population eating non-vegetarian food, it is now slowly growing. To know in short how to mock meat? Spices and so-called aromatics are

also on standby for replicating meaty taste. Opt for smoky choices like paprika, chipotle powder, cumin, or even smoked sea salt. As for fresh ingredients to start a meat-like meal, Redmond recommends

onions, leeks, shallots, garlic, and scallions. A common query by many foodies also include that what is the best substitute to meat? The healthiest meat substitute will be vegetarian

foods that are natural, high in protein, and minimally processed.

Great, healthy meat substitutes include beans, tempeh, lentils,

jackfruit, mushrooms, nuts, and seeds. While it is also said that mock

mutton is made up of gluten, so what are mock meats and plant-

based proteins? Mock meats have been around for ages in Asia, and

they're typically made from wheat gluten. You can find these

traditional mock meats in the form of sausages, nuggets, spam, and

minced meat. Mock meat, its growing appeal in India and claims

about its health benefits. Multiple studies have shown that replacing

animal meat with plant-based or 'fake' meat alone can cut down the

risk of heart-related diseases, blood pressure, cancer, and diabetes.

On the other hand, we at times still wonder if plant based food

healthy? A diet centered on plenty of wholes, minimally processed

plant-based foods is beneficial for our overall health. Plant foods like

vegetables, fruit, whole grains, legumes, nuts, and seeds are low in

saturated fat, contain heart-healthy fats, and are a great source of

fiber. Today, mock meat brands are emerging in India, and are armed

with numerous kinds of textured meat. You could literally replace

meat in any recipe with mock meat and it will be the same. See

which of these are available in your city.

Here are a few of my recipes with mock meat trying out an array of

simple to cook and dish out delicacies.

Recipe-1] MOCK MEAT PEPPER DELIGHT

Ingredients:

Mock meat- 1 tin, 400gms, drained

Sliced brinjals-150 gms, round slices

Zucchini-1 cup, medium cubes

Green/red/yellow capsicum-1/2 cup cubes

Oil- 2 tsp

Salt to taste

Pepper powder to taste

Onion paste-1 cup

Ginger-garlic paste-1 tsp

Tomato puree-1 cup

Cumin seeds- 1 tsp

Green chilies- 1-2 slit

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Water-1/2 cup

Assorted mixed vegetables- 1 cup

Garam masala powder-1/4 tsp

Fresh basil leaves- 10-12 no

Black olives- 3-4 no

Green olives- 3-4 no

Carrots/ beans/ potatoes/ peas/ cauliflower

Fresh coriander leaves- 2 tbsp. chopped

Method:

1. Prepare all the ingredients for the recipe as listed.

2. Slice the brinjal and apply little oil, salt and pepper and place in

the oven for cooking for 12-16 mins at 160 degrees celsius.

3. Remove and keep aside. Now to prepare the recipe, drain out the

mock meat from the tins and cut/ shape into squares or cubes/ use

binding agents as needed.

4. To prepare the sauce, heat oil in a pan add in ginger- garlic paste,

onion paste and saute for a few seconds, add in the tomatoes, salt,

pepper, herbs, chili flakes, spices etc and saute for 1-2 mins.

5. Add a little water as needed to adjust the texture and allow to

cook on a low flame. Pre-prep all the other veggies of your choice,

cut- blanch, boil and grill as needed, keep it all ready and add it into

the pan and simmer for 4-5 mins. finally add in the mock mat pieces

and gently cook for 2-4 mins more.

6. To serve, arrange the cooked brinjal slices at the base of the

serving dish and spoon over the cooked mock meat and sauce on top

and garnish with fresh herbs, nuts, seeds and coriander leaves etc.

Recipe-2] CURRIED MOCK MEAT WITH NUTS AND RICE

Ingredients:

Oil- 2 tsp

Ghee- 1 tsp

Cumin seeds- ½ tsp

Bayleaf- 1-2 no

Peppercorns- 3-4 no

Ginger-garlic paste-1 tsp

Boiled onion paste- 1 cup

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/4 tsp

Salt to taste

Water-1/4 cup

Cashew paste-2 tsp

Fresh cream-1/4 cup

Curd-1/4 cup beaten

Kasuri methi-1 tsp

Sugar-1 pinch

Mock meat- 1 and a half cup, chunky pieces

Boiled sweet potato- 1 cup cubes

Coriander leaves- 2 tsp chopped

Boiled rice, tossed in butter and burnt garlic- 1 and a half cup

Cashews/ peanuts/ assorted nuts as desired-2-3 tsp

Method:

1. Prepare all the ingredients for the curried mock meat.

2. Heat oil and ghee in a pan add in the whole spices, add in cumin

seeds allow to splutter, add onion paste and saute for a few minutes,

add in ginger-garlic paste and turmeric, red chili powder, coriander

powder.

3. Saute the mixture well, add little water and cook for 2-3 mins on a

low flame, as the oil start leaving the sides, add in kasuri methi, the

cashew, curd, cream mixture and simmer for 2-3 mins.

4. Add in the sweet potato and mock meat chunks and simmer it all

in the curry for 3-4 mins. check for seasonings and adjust to taste.

5. To serve, toss the boiled rice in butter and garlic and arrange it on

a serving plate, top it up with the curried mock meat and garnish

with fried/ toasted nuts and little fried coriander/ parsley and serve

hot.

Recipe-3] MOCK MEAT TACOS

Ingredients:

Taco shells- 8-10 no

For the mock meat mixture:

Mock meat- 1 cup, cubes/chunks

Marination for the mock meat:

Curd-1/2 cup beaten

Salt to taste

Crushed black pepper-1/4 tsp

Red chili powder-1/4 tsp

Turmeric powder-1/4 tsp

Chaat masala-1/4 tsp

Cumin powder-1/4 tsp

Lime juice-2-3 tsp

Apply and keep aside for 10-12 mins.

For the salsa sauce:

Oil-2-3 tsp

Garlic-1 tsp chopped

Onion-1/2 cup chopped

Tomatoes-1 cup chopped

Green chili-1 tsp chopped

Salt and pepper to taste

Tomato sauce-2-3 tsp

White vinegar-1 tsp

Sugar-1/2 tsp

Chili flakes-1/2 tsp

Parsley/coriander/mint-2-3 tsp chopped

Green capsicums-2-3 tbsp. chopped

Green olives/ black olives- 2-3 each sliced

For the toppings in the tacos:

Shredded purple/ white cabbage-1/2 cup

Assorted bell peppers- ½ cup shredded

Onions-1/2 cup sliced

Sprouts-1/2 cup

Boiled beans/ tinned re-fried beans-1/2 cup

Chili sauce- few drizzles

Sour cream-1-2 tsp

Guacamole/ avocado dip- ¼ cup

Method:

1. Prepare all the ingredients for the tacos as per the recipe.

2. Marinate the mock meat as listed above and after a little resting

time, saute it in 2 tsp oil in a non-stick pan for 4-6 mins until nice and

dried up, keep aside.

3.Prepare the salsa for the tacos as listed above, heat oil and saute

the ingredients into the pan one by one, allow the salsa to cook for

3-4 mins on a medium flame, turn off the flame and bring to room

temperature, it can be stored in the fridge as well and used chilled/

as required.

4.Prepare all the toppings as well for the tacos/ choice of veggies

additional ingredients to be added with the mock meat to be kept

ready/ boiling/ blanching/ saute etc to be done ahead of time and

kept handy.

5. Just before serving the tacos need to be assembled, start with the

cabbage and other dry ingredients, place the saute and cooked mock

meat pieces, add in the salsa, sour cream, chili sauce, olives etc as

desired and serve immediately.

Recipe-4] MOCK MEAT BURGER

Ingredients:

For the burger assembling:

Burger bread- 2-3 buns, slit and applied butter

Onion rings-1 cup

Tomato slices- 1 cup

Cucumber slices-1/2 cup

Lettuce leaves- 1 cup

Gherkin slices-2-3 no

Salt and pepper to taste

For the burger patty:

Mock meat- 1 tin/ 400 gms approx.

Add binding agents as desired to shape up the patty

Salt and pepper to taste

Mixed herbs/ chili flakes- to taste

Chopped green chili-1 tsp

Coriander/parsley-2 tsp chopped

Garam masala powder-1/4 tsp

Chaat masala powder-1/4 tsp

Cumin powder-1/4 tsp

Cheese-2-3 tbsp. grated

Oil- to fry

For the topping sauce:

Oil-2 tsp

Garlic-1 tsp chopped

Onion-2 tbsp. chopped

Green chili-1 tsp chopped

Celery-2 tsp chopped

Tomato ketchup-1/2 cup

White vinegar-1 tsp

Sugar-1/2 tsp

Red chili sauce- 1 tsp

Water-2-3 tsp

Cook the sauce above for 2-3 mins and keep aside.

Method:

1.Prepare all the components and elements of the burger as listed

above one by one and keep ready.

2. Start up with the burger patty and combine all the ingredients in a

mixing bowl add seasonings, flavorings, binding agents and shape up

the burger tikki into a round shape and coating of bread crumbs

followed by deep frying to a nice golden brown color.

3. Prepare the tomato sauce as listed as well and coat the fried patty

with the sauce just before placing it on the burger bread during the

assembly stage.

4. Slit the burger bread and lightly warm them up and apply a little

butter or mayonnaise sauce and place the lettuce leaves, slices of

assorted veggies and place the burger patty as well.

5. Cover the burger and secure it with a toothpick in order to hold

the ingredients in place. Also fry up some crispy french fries to go

along with the burger and start with the plating, we can also offer

some coleslaw here with the burger and serve.

Recipe- 5] HEALTHY MOCK MEAT SOUP

Ingredients:

Olive oil/ oil- 2 tsp

Garlic- 2 tsp chopped

Onion-1 small chopped

Green chili-1 tsp chopped

Potatoes- ½ cup small cubes

Zucchini- ¼ cup cubes

Broccoli- ½ cup florets

Carrots-1/4 cup small cubes

Boiled beans/ rajma/ tinned baked beans- ½ cup

Celery-2-3 tsp chopped

Tomato puree-1/2 cup

Salt to taste

Pepper powder to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Water/ stock- 3-4 cups

Macaroni pasta- ¼ cup

Mock meat- 1 cup chunky pieces

Grated cheese-2-3 tsp

Coriander/ parsley-2-3 tsp chopped

Roasted crushed peanuts-2-3 tsp

Peanut butter-1-2 tsp

Lime juice- 2 tsp

Method:

1. Prepare all the ingredients for the mock meat veggie soup.

2. To make the veg stock using carrots, onions, celery, bay leaf,

peppercorns and water, simmer it for 8-10 mins and strain, use that

liquid to make the soup.

3.To start up with the soup recipe, heat oil in a pan add in the garlic,

onions and saute for a few seconds. Add in the veggies, tomato

puree, macaroni pasta and seasonings, herbs, chili flakes to taste,

add in the mock meat pieces and stir.

4.Add in the vegetable stock and bring to a boil, simmer the soup for

12-15 mins, check for seasonings and adjust the texture of the soup,

add in the boiled/ tinned beans and simmer for 5-6 mins more and

finally add in the peanut butter, mix and serve hot, garnish the soup

with peanut soil and coriander/parsley and a drizzle of lime.

Recipe-6] SPICY MOCK MEAT CURRY

Ingredients:

Oil-2 tsp

Lemon grass- 2-3 tbsp. cut into 2 inch pieces

Fresh basil leaves- 6-8 no

Thai red chilies- 3-4 no

Galangal/ thai ginger- 2 tbsp. sliced

Salt to taste

Thai red curry paste-2-3 tsp

Kaffir lime leaves- 3 -4 no

Water-1 cup

Coconut milk- 2 cups thick

Brown sugar-1/2 tsp

Assorted vegetables to choose from:

Carrots- ¼ cup cubes

Beans- ¼ cup cut

Cauliflower/ broccoli- 1 cup florets

Zucchini-1/4 cup cubes

Babycorn- ¼ cup sliced

Sweet potato -1/2 cup diced, blanched

Assorted bell peppers- ½ cup cubed

Sprouts-1 cup

Mock meat- 1 cup chunky pieces

Coriander leaves-2 tsp chopped

Coconut cream- 2-3 tsp for garnish

Roasted peanut powder-1-2 tsp for garnish

To serve with- steamed white rice/ jasmine rice

Method:

1. Prepare all the ingredients as per the list and keep it handy.

2. To start with the cooking of the curry, heat oil in a pan add in the

thai flavorings like galangal, lemon grass, basil, kaffir lime leaves etc

and saute for a few seconds, add in the thai curry paste and a little

water and mix well.

3. Now add in the assorted veggies as desired and the mock meat

and allow to simmer, add salt to taste.

4. Pour in the coconut milk and a little water and allow to simmer for

12-14 mins, add in the brown sugar and balance up the flavor of the

curry.

5. Check for seasonings, adjust the consistency of the curry as

desired and add a little corn flour slurry to thicken up a bit to get the

desired thickness.

6. To serve the curry, we need to have some steamed/ boiled white

rice or the jasmine rice. Assemble the rice and serve the curry piping

hot, garnish the curry with choice of ingredients.

Appointment | Martijn Zengerink has been promoted to hotel manager at Crowne Plaza Dubai Jumeirah.

Martijn Zengerink has been promoted to hotel manager at Crowne Plaza Dubai Jumeirah. Working at the property since its transition from Ramada to IHG Hotels & Resorts, he has been a driving force behind a number of the hotel’s successes.

Namely, he helped to increase the hotel’s ADR by AED60 year-on-year through new revenue strategies and oversaw the launch of Brick Wall Sports Bar. He was previously been EAM in charge of F&B and hotel operations manager at the property.

Since rebranding from Ramada, the Crowne Plaza Dubai Jumeirah plans to become the brand’s benchmark not only in the UAE but in the rest of the Middle East. It is one of the first openings under Crowne Plaza’s new brand image, pitching itself towards a more modern set of guests.

Crowne Plaza is one of the most well-established and well-respected hospitality brands there is. Founded back in the 1980s, the brand has been in Dubai alone for well over a decade. Over the years, the commitment to consistency and familiarity has made it immensely popular, with families in particular.

In November last year 2021, we spoke to the cluster GM at the time Joseph Karam to find out about the hotel. He has since moved on to be director of operations for Ishraq Hospitality

IHG is setting its sights on a younger demographic. Crowne Plaza falls into IHG’s Premium Collection of brands, a new collection the group launched earlier this year following a global rebranding. Renaming from InterContinental Hotels Group to IHG Hotels and Resorts, the facelift was launched to tap into a “younger demographic of consumers“, as well as hotel owners, colleagues and future talent”. The evolution of the Crowne Plaza family forms an integral part of this companywide shift.

Appointment | Executive housekeeper appointed at Rixos Doha Qetaifan Island North

The upcoming Rixos Doha Qetaifan Island North has appointed its executive housekeeper to lead the department. Akshay Virkud joins the debut Rixos Doha property from the Alwadi Hotel Doha – MGallery.

Also part of the Accor stable, Virkud was at the Alwadi hotel for over five years as its executive housekeeper. During his stint there, he became an ALL Safe Officer in the early days of its rollout – working to contain the spread of Covid-19 within hotels.

Virkud brings almost two decades of experience to the role, working as a housekeeping assistant at the Trident Hilton Jaipur in 2004. He went on to work as a housekeeping team leader for Grand Hyatt Mumbai for just over a year, moving on to Labriz Silhouette Resort and Spa in Seychelles as an assistant housekeeper.

Following two years with Shangri-La, he went on to join Four Points by Sheraton in Mumbai as deputy housekeeper, later returning to Seychelles as a housekeeping manager with Constance Ephelia Resort.

In 2014, he entered Qatar for the first time, working with Melia Hotels as an executive housekeeper.

Set to open in 2022, the Rixos Doha Qetaifan looks to open in time to welcome World Cup visitors. Accor is partnering with Qetaifan Projects Company, a 100 percent owned subsidiary of Katara Hospitality to manage the new Rixos Doha Qetaifan on the Qetaifan Island North project, an island located off Lusail City.

At the time of the hotel’s unveiling, Mark Willis, CEO of Accor Turkey, India, Middle East & Africa, said: “This development is an excellent opportunity for us to expand our footprint in the region. This will be the first Rixos in Qatar and with the world cup taking place in 2022, we expect it to become a landmark for hospitality and leisure hotel in Doha.”

Globally famed as the “Demon Chef’, Alvin Leung opens his first restaurant in the Middle East at Caesars Palace Dubai

Experience a creative twist on Chinese and Asian Classics at

DEMON DUCK BY THREE MICHELIN STARRED CHEF ALVIN LEUNG

Globally famed as the “Demon Chef’, Alvin Leung opens his first restaurant

in the Middle East at Caesars Palace Dubai

Dubai, March 2022: Asia’s most notorious chef, Alvin Leung makes his big debut in Dubai with the launch of Demon Duck, a new concept restaurant that brings a creative twist to Chinese and Asian Classics. Located at the luxurious Caesars Palace Dubai, Demon Duck joins the resort’s exciting repertoire of world-class dining destinations.

Expect the unexpected at Demon Duck. Known for his creative culinary style, this culinary mastermind delivers a straightforward yet playfully refined approach to much-loved Chinese and Asian dishes with a trendy Hong Kong-inspired, speak-easy style bar. Signature highlights include Alvin’s Slow Roasted Peking Duck, reimagined versions of classics like Shrimp On Toast and Black & White Dover Sole, and an inventive sweet twist on a Middle Eastern staple with Aromatic Pineapple Shawarma.

Designed to capture the essence of Hong Kong nightlife, the speak-easy style Bar at Demon Duck features a cocktail menu inspired by famous bars, and the electrifying buzz of the city’s many iconic streets and districts. From leisurely meanderings with Escape to Cheung Sha, bustling vibe of The Mong Kok to living it up with Party in Lan Kawi Fong, the Bar at Demon Duck sets the mood for an easy, casual evening to a sultry, late-night cap.

“Opening Demon Duck, my first restaurant in the Middle East, is a dream come true and truly special, because of how the vision came to life,” says Chef Alvin Leung. “Launching in a new place with someone I trust was very important to me, so what started as friendly conversations during the pandemic with Anthony Costa, Regional President of Caesars Palace Dubai, evolved into an agreement and thereafter, many virtual meetings later, Demon Duck was born – with special thanks to zoom for being our constant angel in this process! For me, it’s always about the simplicity of dishes, the authenticity of flavours, and the goodness of ingredients. When these combine well with a creative, playful spin, you create magic. I believe we have something special here that Dubai will love and am excited to bring you my latest creation!”.

Anthony Costa, Regional President at Caesars Palace Dubai comments, “My vision is to build a dining destination here at Caesars Palace, which caters to a discerning dining community that enjoys good food, great drinks, an excellent vibe and friendly service. I am so delighted to have the opportunity to work with Alvin in bringing this special concept to Dubai that will energize the Asian dining scene with its playful authenticity, creative flair and refreshing simplicity. I am thrilled for Dubai to discover Demon Duck!

Featuring an outdoor garden terrace and a stylishly modern indoor dining space, Demon Duck exudes a chic, sophisticated and trendy air, accented with eccentric, quirky depictions of duck art by Hong Kong based photographer, Mark Chung on the walls to playful graffiti and Middle Eastern inspired mosaic patterns on Monica Tsang designed crockery.