Frothy Tales

Picture this… Buzzing club, people queuing up, huge steel casks, busy team members, pulsating music, animated conversations and the desire to quench that thirst…what are the options? Plenty is the answer, while H2O still remains the most popular thirst quencher. While an array of both alcoholic and non-alcoholic is available, beer continues to be the favorite among many.

There’s been a huge drift in how the good old bottles have transformed it from bottles to breweries and even microbreweries today. While there’s a wide variety of beer, it’s also found that if consumed in moderation, it has certain health benefits. After tea, beer is the second most popular beverage in the world. In a beer enthusiast’s expression it is also referred to as Adam’s new ale. Beer can be one of the most intricate and diverse drinks with a wide variety of flavors; it can taste like lemon or smoke, coffee or coconuts, banana or chilies. It can be earthy or acidic or it can be bitter or aromatic.

Indian Background

India’s association with beer goes back to the Vedas, which has a mention a drink similar to beer called as Sura, it also has a mention in Ramayana. Megasthenes, a Greek explorer has recorded usage of rice beer from his visit to India during the Maurya’s empire. Traditionally beer in India was prepared from rice or millet. India was introduced to European beer in the 18^th Century. The first brewery in India was set up in Kasauli in 1830 by Edward Dyer; they produced beer by the brand ‘Lion’, which is still available. The brewery was bought over by H.G. Meakin and in 1967 was renamed as Mohan Meakin Breweries.

Current Scenario

It has expanded momentum during the last decade in India. It’s a lifestyle choice, which was considered frolicsome couple of years back. According to a report by NIIR project Consultancy Services titled India Beer Market – Industry Size, Share Trends, Analysis and Forecasts till 2017, suggest that though the IMFL dominates the alcohol industry, beer has been able to make its mark and its presence. A consumer nowadays looks at alternative from whisky and beer perfectly fit the bill. India is a huge market for beer and that explains the breweries springing up all over the country.

The Indian consumers today do not mind spending extra bucks for a good ambience and great beer, just as they would do for a cup of coffee. There are close to 300 establishments that sell imported beer and currently stand at 3-4 lakhs cases annually and are growing at 40 – 50% every year. In the last 18 months India has seen entry of around 35 brands. Half of the Indian beer market is controlled by UB group, SABMiller, which markets Fosters owns another 30%.

Keep watching this space for more, as I discuss more insights and upcoming trends from the brewery industry.

-Ms. Bindu Menon, Sr. Faculty, INLEAD

Sous Vide - a new cooking technique in Hotels

The smooth functioning of a five star hotel is typically dependent on seven major departments namely, Housekeeping, Food and Beverage, Engineering, Accounting, Front office, Security and Human Resources etc. Among these, the Food and Beverage department is considered as one of the most important aspects of the Uniqueness of a hotel.

In order to maintain their uniqueness, every hotel tries to offer their customers with the best of options. They keep on innovating and trying out new techniques in order to keep alive the customers interest. One such new technique which has taken the hotel Industry by storm in the recent times is the Sous Vide cooking method.

It was couple of months back that I came across Sous Vide - a new approach to cooking methodology. Intrigued by the concept cooking technique, I decided to learn about this new entrant in the kitchens and here’s what I found out.

The term Sous Vide (pronounced as Soo – Veed) is actually a French term which means under vacuum. It’s a culinary technique in which vacuum – sealed food is immersed in a water bath and cooked at precise and consistent temperature. Here, the food is cooked for a longer period of time at a lower temperature. The precision in temperature is what gives the food its perfection and also eliminates the concerns of overcooking or the food being underdone. This cooking methodology also ensures that the juices and aroma is sealed which otherwise can get lost in normal cooking process.

How it began?

The technique was first developed by Chef George Pralus at the internationally renowned Michelin three star restaurant in Troisgros in Roanne, France in the mid 1970’s. It was originally practiced to minimize the shrinkage and optimally cooking delicate foie gras.

Sous Vide cooking method has been successful in creating a culinary wave of innovation and creativity in the last two decades. It has become a top secret of chefs at major restaurants around the world. Sous Vide Supreme is the appliance that is making this cooking technique now easily affordable and accessible to home cooks.

Why use it?

1.  Its new and the unique cooking methodology yields different and better results.
2. The texture and flavor cannot be replicated by any other cooking methodology.
3. It’s easy and fool proof.
4. Delivers gourmet taste.
5. Imparts added nutritional flavor to food

What are the steps involved?

1. Season and  seal
2.   Simmer: drop pouches in controlled water bath
3. Serve: most can be served directly, but some can be seared on grill or with a kitchen torch for beautiful color and caramelized flavor

The Science involved. 

This technique relies on ability of water to transfer heat to food. The water transfers heat through vacuum sealed food 10 times more efficiently than air does.

So, the next time you visit a five star hotel; don’t forget to get a taste of the Sous Vide cooking technique and do share your experience on the same.

 - Ms. Bindu Menon

   Senior Faculty, INLEAD 

Images Courtesy: Google Images

The changing Food and Beverage Scenario

Gone are the days when one would walk into a hotel and be welcomed with a royal spread of multiple Food and Beverage options. The guests had a lot to choose from …ranging from authentic Indian to exotic cuisines like Italian, Chinese, continental etc. Instead, what one  finds at majority of hotels today is  just limited to two-three options like an All Day dining, a Bar, one Specialty restaurant and of course, an optional in-room dining.

Guest preferences and financial factors are primarily the reasons to be blamed for the big change. A guest today might find it more comforting to work sitting in a coffee shop while having an internet access.

Recession has also tightened the budgets of corporate and business travelers, which has ultimately led to a rise of mid-segment, economy and budget hotels. With economy or budget hotels taking the center stage, lodging projects that are under construction or planning stage are venturing into what is understood today as “Select- Service” with limited amount Food & Beverage option.

From hotels perspective, Food & Beverage departments are viewed as an intensive operation that takes a lot of time to manage but have extremely low profit margins. This doesn’t eliminate the hotel that boasts about Michelin star restaurants, new menu trends like gastro pubs and tapas style offerings. It’s limited to hotels offering world class service; standalone fine dines restaurants or high end pubs. The target clientele for these segments are the “High paying Guests”. 

Another trend that is slowly and gradually catching up in the hotel industry is partnering with well-known Food & Beverage brands. For example, Marriott, partners with Starbucks for many of their coffee shops at their hotels. Johnny Rockets opened a unit inside Flamingo Las Vegas Hotel & Casino.  Beyond partnership, many hotels have also created grab-and-go meals. Aloft’s Re: fuel and Hampton Inns offers On-The-Run breakfast. They are easy meal option for guests on the move. The Grand Hyatt in New York recently launched Market- a 24 hour self-service grab and go area. It’s open to public and offers hot meals, salads, pastries that are packaged for take-out.

These are few of the trends that are driving sales in the hospitality industry by meeting guest’s needs for convenience, value, flexibility along with quality.

“The Guest isn’t always right”. But, if you don’t listen to them, your product won’t either. 

-Bindu A. Menon

 Senior Faculty, INLEAD 

Courtesy- Google Images