This edition of Food Hospitality World (FHW) witnessed many firsts. The Professional Housekeepers Association participated for the first time while a Baking Contest with live demos by Institute of Baking & Cake Art (IBCA) and the ‘Hospitality IT’ sphere through the CeBIT Insight Series made their debuts
The 25th edition of Food Hospitality World (FHW) 2015 exhibition concluded recently at the White Orchid Convention Centre in Bengaluru. This three-day exhibition held from June 11-13, 2015, was inaugurated by Chef Surjan Singh Jolly, director- F&B, J W Marriott Bengaluru; Bakkappa Kote, chairman, Karnataka Wine Board, Government of Karnataka; K N Vasudeva Adiga, honorary president, Bruhat Bangalore Hotels Association; K Syama Raju, president, South India Hotels & Restaurants Association; P K Mohankumar, hospitality consultant and industry expert, and former managing director and CEO, Roots Corporation and Madhukar M Shetty, honorary secretary, Karnataka Pradesh Hotel & Restaurants Association. Speaking at the inauguration, Chef Jolly stated, “It is an honour to be at the FHW 2015 exhibition. This exhibition befits the requirements of the hospitality industry for it provides exposure, a platform to exchange thoughts and ideas, and bring creativity to life. It also provides networking opportunities and enables the sharing and use of best practices.”
Sharing his perspective, Shetty opined, “The food industry in India is facing several challenges and exhibitions like FHW helps to run our industry smoothly. Presently, we need to have more modern technologies to run this industry.” Adding to the same, Adiga stated, “FHW is running successfully for its 25th edition. This exhibition is beneficial to the hospitality industry for it showcases the latest technologies needed by the hospitality industry. It is also encouraging to see that the state and central governments are providing support to the Indian hospitality and travel industry. International fast food brands like KFC, Domino’s, etc have taken over our market and we need to promote Indian cuisine and hoteliers should focus on doing so by promoting it across the world.”
Giving a word of advice Mohankumar said, “The hospitality industry is thinking about globalisation. The Indian hospitality industry has reached a certain level of maturity. During the initial stages of my career, we used to import all food ingredients, but times have changed now. At present, the ancillary and the hospitality industry needs to network as they are hardly networking. There needs to be more awareness about international equipments in the Indian market. South India is a powerhouse of the Indian economy and it is time that the hospitality industry recognises this. There is also a huge tourism potential down south and there is a need to improve connectivity among Kochi, Puducherry, Chennai and Bengaluru. The south has a robust hotel presence with the highest number of investments taking place across budget, mid and luxury segments. Big strength is also coming from independent restaurants and people in Bengaluru are dining out five days a week. There is also a huge opportunity in the breakfast segment. Presently, no brand in south India can deliver like the QSRs; for example deliver breakfast at home. We need to develop technology in this area.”
The exhibition, spread over a floor space of 6,000 sq mtrs, witnessed a total number of 150 exhibitors. This year’s exhibition witnessed exhibitors coming from different segments of the food and hospitality industry like F&B, interiors, kitchen equipment, housekeeping, bakery and others. The FHW exhibition is organised by Global Fairs & Media– a joint venture between Hannover Milano Fairs India and The Indian Express Group.