I AM TAXONOMY BUSINESS PAGE YES I AM A DLC_COMMITTEE TAX PAGE

			

				
Committee: Hospitality & Travel
The committee aims to highlight next-gen hospitality and experiential travel by providing cutting edge, filtered knowledge through best of Hoteliers, Michelin star Chefs, Spas and never before insights from around the globe. With an aim to achieve sustainability through latest technology and best practices adopted by experts from the Hotel, Restaurant and Travel Industry. The committee, through its members, shall thrive to secure livelihoods across the globe by creating employment opportunities, preserving local culinary culture and boosting tourism.


			


			




	

			

	

		
Into the Wild – Explore the world’s 5 most extravagant wildlife resorts
	

	

		
Sometimes we just need to tap out of the hustle and bustle of contemporary life and find solace.The wild provides a place where our day is not dictated by the ringing of our phones, but instead the rising and setting of the sun. Here we can seek bird song symphonies, night skies where no constellation goes unnoticed, and vast sunsets interrupted by only trees. These incredible wildlife resorts guarantee luxury, comfort and serenity against the backdrop of the dynamic, vast and ever-changing wilderness.


Wilderness Safaris Jao Camp – Okavango Delta, Botswana On a remote island within the 60,000 hectares of Jao reserve in the heart of the Okavango Delta,is Jao Camp. Renovated in 2019, Jao Camp is made of natural and recycled materials of steel,wood and glass which make for a spacious and light sanctuary in the middle of the African bush.The main camp features a spa, library, museum and gallery. Being elevated into the tree canopy,the main camp also offers spectacular views of the vista and makes for great land and water based game viewing. Game viewing opportunities however, are in abundance at Jao. Expert guides take guests on both land and water safaris, the most unique to the Okavango being the Mokoro excursions where you can explore the delta in a glass bottomed dug out canoe.Accommodation is of course luxurious, with all villas and suites having their own private plunge pools, lounge and dining areas and ensuite bathrooms with both indoor an outdoor showers.


vAman-I-Khas – Rajasthan, India

Aman-I-Khas is located on the fringe of Ranthambore National Park – one of the best places in the

world to see the elusive Bengal tiger in it’s natural habitat. Embark on daily safaris led by expert

guides, in search of this mysterious creature. You can even organize a bespoke picnic to be

prepared for you when you need to refuel. In between safaris, find solace in the camp which is

surrounded by rugged beauty. Stay in one of ten Mughal-inspired tents, privacy, elegance and

comfort all in one, serviced by your own personal butler. During the day, these luxurious tents

swim in natural light – relax on your own private deck area or lounge by the camps pool. At night,

the tents become a cozy haven in which you can retreat to after an evening of story telling and

stargazing round the firepit. Aman-I-Khas’ relationship with nature is unparalleled with their everchanging menu being curated around what produce is available in their onsite organic kitchen

garden. Enjoy elevated traditional Indian cuisine, cooked by Chef’s who are equipped with recipes

passed down from generation to generation. Wellness is also a focal point of the Aman-I-Khas

experience with bespoke therapeutic activities available including; outdoor yoga sessions,

aromatic baths, Poornvandana massage and traditional Ayurveda to help you find balance and

healing.


Singita Kwitondo Lodge – Rwanda

Over a third of the world’s remaining mountain gorilla population resides in Rwanda’s Volcanoes

National Park. Located right next door, Singita Kwitonda Lodge provides its guests with direct

access to encountering these magnificent animals in person through guided gorilla trekking

experiences. Singita Kwitondo Lodge invites guests to contemplate and savor these once-in-a lifetime experiences; each of the luxurious eight suites provides a sanctuary of warmth, stillness

and solitude to reflect and unwind. They all have their own private heated plunge pool, wellness

treatment area, indoor an outdoor fireplaces and panoramic timber framed windows which

showcase breathtaking views of the surrounding habitat. Conservation and sustainability are just

as important to SIngita Kwitonda Lodge as providing guests with a luxurious stay. There is a room

on-site dedicated to educating guests about the conservation of the gorillas. The lodge also

follows a farm-to-table approach with fresh produce being grown in the on-site garden for the

chefs to use.


Anavilhanas Jungle Lodge – The Amazon, Brazil

Experience luxury, adventure and comfort in the heart of the Brazilian rainforest at Anavilhanas

Jungle Lodge. They take a personalized approach, tailoring guests a bespoke programme based

on the length of your stay and your personal preferences. Immerse yourself in all that the Amazon

has to offer with; a canoe trip on Rio Negro to visit a local caboclo community, watch the sunrise

on one of the islands, go fishing for Piranhas, go on guided hikes in the Madadá caves and the

Dryland forest, experience the Amazon in its most traditional way on a tour into the Archipelago

on board of a regional boat, paddle through creeks and the flooded forest on a canoe, and go in

search of nocturnal creatures on a Anavilhanas Archipelago Nocturnal Sightseeing tour. Choose

between a Cottage, Bungalow or Panoramic room – all ensure the upmost of comfort and privacy,

finding a balance between feeling like you are immersed in the forest whilst still being connected

via amenities such as air conditioning and a TV.


Beyond Ngorongoro Crater Lodge – Tanzania

Ngorongoro Crater Lodge is described as being “where Maasai meets Versailles” – this elegant

baroque chateaux is romantic and opulent, yet is still deeply connected to its surroundings on the

edge of Ngorongoro’s ancient caldera. This almost mythic crater is nearly three million years old

and is home to one of the most beautiful wildlife havens in the world; Africa’s incredible creatures

can roam freely. Service at Ngorongoro Lodge is truly personal. Each suite is equipped with their

own dining area and private butler to warmly cater to your very need. The highlights of this lodge

however have to be the unique experiences it provides for its guests. Seek the big five on a safari

game drive, interact with the Maasai and Hadzabe tribes, step back in time at Olduvai Gorge, dine

in one of the most unique settings in Africa with a banquet on the Crater floor, and interact with

the Kopelion conservation team, you can even indulge in wine tasting at the on-site wine shop.


The once in a lifetime memories created in places like these change us. They change our

perspective on the world we live in, the way we interact and appreciate the nature in our own

cities, how we interact with one another, what we seek from our days etc… The wild is raw,

unfiltered, and pure. Go into the wild not to escape reality, but to be reconnected with it

 

	


	

			






	

			

	

		
“What can you expect from your favourite restaurant in the future?”
	

	

		






Food is a human requirement and restaurants have been fulfilling this need over hundreds of years and generations. While restaurants, food trends, and service formats have changed, customers’ preferences and taste palates have also evolved over the years. To understand the food establishment of the future, it is first important to understand changing consumer behaviors. For this, we need to look into the different tiers of the F&B industry and their target customer bases. Broadly, one can classify the sector into the following segments :


    

  • The high-end, fine-dine experience
    • 

  • The high-end, lounge & bar experience
    • 

  • The mid to high-end, casual-dine & lounge experience
    • 

  • The mid-level, bar & pub experience
    • 

  • The mid-level, gourmet & artisanal cuisine experience
    • 

  • The mid-level, cuisine dine-in/take-away/delivery experience
    • 

  • The mid-level, café experience
    • 

  • The lower mid-level, cuisine dine-in/take-away/delivery experience
    • 



Each of these segments caters to a different set of customers but also sees a shifting in consumer behavior amongst the categories within the tiers. The same customer is likely to dine-in / order from a mid-level cuisine restaurant during the working week and indulges in dining at a high-end lounge restaurant over the weekend or while entertaining, thus seeing a transition in preferences within the same consumer set.


Today’s consumers are well-traveled, well-educated, and exposed to the nuances of different world cuisines, thus expecting superior cuisine quality coupled with great service. With this being established as the baseline, F&B operators & venues vie and compete to offer their best at valued prices thereby hoping to attract the customer pool to their restaurants, ahead of competitors.


Customers, while being not so loyal, do however yet tend to frequent certain establishments owing to location and convenience, such as in the case of visiting a neighborhood café to grab their morning fix of coffee or to visit a restaurant at the office complex for lunch. The clear preference in these cases is pricing, convenience, familiarity, and cuisine acceptability.


Restaurants of the Future will need to be Disrupters and Create change


To keep pace and stay ahead of the competition, restaurants must innovate and disrupt by deploying a few tactics & strategies, as below:


    

  • Disruption by Need

      

    • This can be clearly identified by the need for a particular cuisine or venue format and experience. It is a must for F&B operators to cater to the different taste palates thereby satisfying the cuisine needs of customers and adding to the existing variety within the existing F&B landscape
      • 

    

    • 









    

  • Disruption by Choice of Eating

      

    • Eating choices are evolving and emerging owing to customers either having certain preferences or compulsions owing to health reasons or allergens.
      • 

    • Restaurants must create new menu forms and newer food spaces within the F&B universe with diets such as gluten-free, keto, plant-based, vegan, and lactose.
      • 

    

    • 

  • Disruption by Experience

      

    • Customers expect and demand newer experiences. Such experiences may serve great food but in formats that are unique, futuristic, heart-warming, and hold high-value propositions
      • 

    • A few unique formats creating disruptions could be in the form of dark restaurants where customers eat in pitch darkness, restaurants where everything is prepared and served by using robotics, and dining experiences that are specially curated and private in the form of supper clubs
      • 

    

    • 







    

  • Disruption by Tech

      

    • The much talked about, hyped about disruptions of all times is the Food Tech phenomenon, which is now global in different shapes and sizes. Technology has long been an enabler, supporting businesses and industries for many decades. With food, however, technology, while initially being an enabling tool, seems to be fast overcoming and becoming the leader in establishing new venues, formats, experiences, and trends. This is causing a huge disruption in the “ways of doing the F&B business” from the traditional point of view to one being “led by tech” in almost all forms of decision making, be they to decide which cuisine to operate, to which location be the most appropriate, to even deciding what customers would want to eat and drink.
      • 

    

    • 



New Restaurant Evolution Formats shall break barriers










Food has evolved through generations, being passed down from one to another, developing newer flavors, integrating with other cuisines to create fusion recipes, modernizing cuisines, and yet going back to traditional practices every now and then.


Food is the binding factor for cultures, nationalities & all humans, which today is prepared and served in various formats. The latest emerging trends in the F&B segment are:


    

  • Food Halls

      

    •  These are essentially large spaces converted into a common dining space with multiple F&B establishments setting up kitchen spaces to prepare fresh, made-to-order, gourmet-style food.
      • 

    • Customers enjoy the openness of the space; intermingle with each other while savoring dishes of their choices.
      • 

    

    • 



    

  • Cloud Kitchens

      

    • As the name suggests, these are large production facilities, which cater only as delivery locations, from where fresh food is produced and dispatched to customer’s
      • 

    • These have become extremely popular the world over as they provide huge cost savings for F&B operators by means of reducing space requirements, labor costs, head office expenses, fleet costs, and inventory management.
      • 

    • Cloud kitchens are generally structured in a manner by which food production spaces are efficiently optimized, menu selections are crisp, production times are shorter, thus allowing the food to be prepared and delivered to the customers within shorter time-frames, thereby improving the end experience.
      • 

    

    • 















    

  • Pop-up Markets

      

    •  A very common sight for the last few years, over weekends, especially in the better weather months, is the emergence of pop-up markets in parks and communities.
      • 

    • These have become so popular with residents within different communities that food and non-food vendors, establishments, and entrepreneurs get a chance to showcase their products and gain encouragement from the local community. Some established players also participate in these markets, thereby creating diversified sources of revenue for their establishments and attracting customers, alike.
      • 

    

    • 



Restaurants & Customers alike are all part of the much-needed value chain of life and thus will always work hand in hand to serve each other’s needs and those of the larger community. Simplicity, trust, superior food quality, sustainable food chain, and exceptional customer service are going to be hallmarks for restaurants of the future.













	


	

			














	

			

	

		
Eating chocolate – A weight gain myth
	

	

		Toshin is a promising young chocolatier and chef who is A Le Cordon Bleu alumnus, and a graduate from the Institute of Hotel Management, Aurangabad, who always wanted to get into a chef’s coat from his very childhood. His quest for perfection resonates in his recently launched establishment Toshin – Chocolatier Pâtissier patisserie that offers a limited menu of chocolate bars, macrons, pastries, and cakes for which he sources his ingredients from various parts of the world.