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MYSTIC EAST ...an unexplored horizon A bi-monthly magazine by HRAEI | Vol 3 | Issue 3 | November - December 2017 COVER STORY HIGH GEAR FOR SAFE FOOD FSSAI is enforcing safety standards at eating places at a war footing
DIRECTOR'S NOTE November - December 2017
Dear Fellow Members,
According to a report by Boston Consulting Group MYSTIC EAST
and Google India, the hotel industry will grow at A BI-MONTHLY MAGAZINE BY HRAEI
13 per cent to reach $13 billion by 2020. Anoth- Vol 3 | Issue 3 | November - December 2017
er recent report released by India Brand Equity
Foundation (IBEF) says the hospitality industry is
expected to create 13.45 million jobs by the next EDITORIAL BOARD
few years. SUDESH PODDAR
Surprisingly, the hospitality industry is growing PRESIDENT, HRAEI
at a faster pace as compared to recent years. It MS. BIRGIT ELLY HOLM
has become a key sector to increase foreign direct SPECIAL INVITEE, HRAEI
investment (FDI) influx. Last November, the un- HYATT REGENCY KOLKATA, GENERAL MANAGER
expected storm of demonetization was a big blow MR. S. H. RAHMAN
to the sector, especially it hit the unorganized side SPECIAL INVITEE, HRAEI
hard. However, the organized hospitality sector re- THE PARK, CORPORATE DIRECTOR,
covered quickly due to its practice of digital trans- SALES & MARKETING
MR. GOPAL DAS AGARWAL
Surprisingly, the action. The sector also looks as with the introduc-
tion of goods and services tax (GST) players from MANAGING COMMITTEE MEMBER, HRAEI
hospitality industry the unorganized side will make a move towards the EDITOR
ATIKRAM GUPTA
is growing at a faster organized one.
However, with growth we are going face new EDITORIAL CONSULTANT
pace as compared to challenges too. Liquor ban in several states coupled SUSMIT BARMAN
recent years and has with the law banning liquor near the highways has
considerably affected number of our members. A
CHIEF DESIGNER
SOMU DUTTA
become a key sector lower GST rate would have also helped the sector.
‘Mystic East’ magazine is printed
to increase foreign In addition, now we have to counter stiff compe-
tition from nearby tourist destinations like Singa-
and published by Atikram Gupta on behalf of Hotel and
Restaurant Association of Eastern India.
direct investment pore, Dubai, Malaysia, Thailand, and China-- plac- Printed at CDC Printers Private Limited, No.45, Radha
(FDI) influx es with far lower GST than ours. Nath Chowdhury Road, Tangra Industrial Estate-II,
Kolkata, West Bengal 700 015
Hotel and Restaurant Association of Eastern India,
18A/1, Everest , 18th Floor, 46C,
Chowringhee Road, Kolkata- 700 071;
Telephone- +91 33 2288-1742/43, 40035993.
Sudesh Poddar E-mail: info@hraei.co.in
President, HRAEI Website: www.hraei.co.in
THIS ISSUE OF MYSTIC EAST CONTAINS 56 PAGES INCLUDING COVER AND BACK COVER
All information in Mystic East magazine is derived from sources we consider reliable and a sincere effort is made to report accurate information. The publisher
regrets that he cannot accept liability for error and omissions contained in this publication that might have crept in inadvertently. Similarly, opinions/views
expressed by third parties are not necessarily shared by the magazine. However, we wish to advise our readers that one or more recognised authorities may hold
different views than those reported. Material used in this publication is intended for information purpose only. Readers are advised to seek specific advice before
acting on information contained in this publication which is provided for general use, and may not be appropriate for the readers’ particular circumstances..
No part of the magazine may be reproduced, stored in retrieval system or transmitted in any form without the permission of the publication in writing. The same
rule applies when there is a copyright or the article is taken from another publication. An exemption is hereby granted for the extract used for the purpose of
fair review, provided two copies of the same publication are sent to us for our records. Publications reproducing material either in part or in whole, without
permission could face legal action. The publisher assumes no responsibility for returning any material, solicited or unsolicited, nor is he responsible for material
lost or damaged.
MYSTIC EAST | 3
SECRETARY’S MESSAGE
Dear fellow members,
In the age of Internet, we tend to make judgements about
people or a business based on their virtual entity—a website
or social media link. There is no doubt that it's a snap judge-
ment, but first impressions count.
So how you present your hotel in the first few seconds
will determine if your visitor stays or leaves. Some of our
members have realised this 'virtual' truth and have decided
to spruce up their home page. Few of them have realised the
importance of a contemporary design peppered with easy
navigability of the website to give it a professional look.
Some of them offer professionally shot pictures of rooms,
restaurants, poolside views and other facilities of their ho-
tels. Sometime special offers are placed on the homepage to
grab attention of a prospective guest.
But in most cases these websites have a rudimentary de-
sign. We urge our members to get to the next level. It’s time
for modernisation because nowadays social media linkages,
It’s time for chat options and a host of new elements are required to at-
tract tech savvy travellers. As a large number of bookings
modernisation are made online or through aggregators this has become an
because nowadays imperative.
These can help create a strong brand, allow a greater ex-
social media linkages, position of your property worldwide, drive sales, create and
chat options and a maintain better emotional links with customers and also
provide the perfect tool to interact directly with them. The
host of new elements stronger the emotional connection a customer develops with
are required to attract your hotel or brand, the more chances there are of that cus-
tomer coming back to you. Never forget that for hotels, cus-
tech savvy travellers tomer retention is one of the main factors that will guarantee
its success.
Pranav Singh
Secretary, HRAEI
4 | MYSTIC EAST
INSIDE November - December 2017
Cover Story
November - December 2017
26
HIGH GEAR
FOR SAFE
FOOD
The central food regulator has
become proactive on ensuring
safety and high standards in
the hospitality industry
7 NEWS
Impact of high GST
on hotels and
restaurants
The new member of
Managing Committee of
9 the Hotels & Restaurants
Association of Eastern
India (HRAEI) for the year
2017 - 2018
12 14
The Legendary Liquidity, the new digital
The Park, Kolkata, platform for alcoholic
turns 50 beverages
MYSTIC EAST | 5
Inside
21 NEW TRAVELLER
41
EVOLVING
We expose five myths WORKPLACE
about millennial travellers Companies are creating a
from budgeting to couch- progressive culture in the global
surfing hospitality industry
33 VIRTUAL
RESTAURANTS
46
VIRTUAL RED
CARPET
Online inventory distribution
technology must be embraced by all
to attract new age customers
50
ENCHANTING
A new concept of kitchen
chains has become the new ANDAMAN
sunshine sector in the F&B These wildly exotic group of islands is
space a heaven for adventure tourists
6 | MYSTIC EAST
NEWS November - December 2017
IMPACT OF HIGH GST ON HOTELS
I
NDIA’S restaurant industry and The chaos began in the summer “This has to be one the most chal-
food lovers seem pleased to be with the ban on the sale of liquor lenging year’s witnessed by the hospi-
leaving behind a choppy year, along the country’s highways. tality industry,” said Riyaaz Amlani,
bogged down by demonetisation, li- Starting April 01, following a 2016 president at the National Restaurant
quor ban and GST roll out supreme court order, restaurants and Association of India (NRAI). Amlani,
The country’s Rs3 lakh crore ($47 hotels were barred from serving al- who also owns Impresario Entertain-
billion approximately) food ser- cohol within 500 meters of state and ment and Hospitality, which runs the
vices market suffered policy hurdles national highways. This caused an Social chain of restaurants, among
throughout the year—from liquor uproar as restaurants and bars saw others, added that the highway ban
bans to the impact of a new tax re- business drop overnight. Brokerage “literally wiped out small businesses.”
gime. Yet, the market also saw the firm CLSA had estimated losses of up Next, in July, restaurant owners
launch of new gastronomic delights, to Rs20,000 crore ($3.01 billion) for grappled with the newly implement-
exciting food fests, and state govern- states from the sale of liquor alone. ed goods and services tax (GST),
ments taking steps to boost the sector, The court’s decision was, however, re- introduced to simplify India’s com-
restaurateurs and industry experts laxed five months later in August. plicated tax regime. The GST set tax
told Quartz. Yet, the ruling left its impact. rates for restaurants at 12% and 18%,
MYSTIC EAST | 7
NEWS
The Economic Times newspaper ear-
lier this month. In May, the firm an-
nounced that it would slash costs by
shutting down loss-making stores.
In its earnings for the quarter ended
Sept. 30, Jubilant, which also oper-
ates Dunkin’ Donuts in India, regis-
tered a net profit of Rs48.5 crore, a
124.7% jump over the same period
last year.
“From a macro perspective, we be-
lieve consumer sentiment is steadily
improving,” Amit Jatia, vice-chair-
man of Westlife Development said.
Meanwhile, the country’s top chefs
continued to open restaurants for ex-
perimental Indian diners.
In cities like Delhi and Mumbai,
they brought more regional Indian
food to the mainstream. O Pedro, a
Goan restaurant backed by Sameer
depending on the availability of alco- has taken a huge leap in policy,” said Seth, Yash Bhanage, and Floyd Car-
hol and presence of air-conditioners. Amlani, adding that hopefully more doz—the trio behind the Bombay
Confusion reigned over the new slabs states will emulate such a model. Canteen—opened in Mumbai. In the
as consumer complaints surfaced on On the other hand, consumers national capital, Manish Mehrotra’s
the internet claiming that restaurants showed early signs of spending more much-acclaimed Indian Accent an-
were over-charging them. on eating out after the double wham- nounced a reworked menu. Delhi also
In November, in its updated list of my of the November 2016 note ban saw the opening of Jamun, a regional
GST rates, the government dramat- and the GST. The second half of 2017 Indian cuisine restaurant, backed by
ically lowered the tax rate on eating saw firms such as Westlife Devel- entrepreneur Rakshay Dhariwal.
out to 5% (except for restaurants lo- opment, which runs McDonald’s in “We’ve had too much of a culture
cated in hotels and outdoor catering). south and west India, and Jubilant of multi-cuisine and pan-Asian…So I
Although the move did benefit diners, FoodWorks that manages pizza chain think you’re going to see this whole
restaurant owners weren’t able to Domino’s, post good numbers. shift to projects focussed on region-
take full advantage of the new rates. “The worst is behind us,” Pratik al food and that do it well,” Nachiket
That’s because the government with- Pota, CEO, Jubilant FoodWorks, told Shetye, founder, Cellar Door Hospi-
drew the input tax credit (ITC), which tality, a culinary consulting firm, told
essentially allows restaurants to claim Quartz.
an offset on the tax they pay on raw Shetye also points to the popularity
materials or inputs. The ITC accounts The country’s of flea markets, grub fests, and organ-
for between 3% and 4% of a restau- Rs 3 lakh crore ic farmers’ markets as one of the top
rant’s profits. With no ITC, “it has trends that will trickle into 2018. In
become more expensive to operate ($47 billion Delhi, Mumbai, and Bengaluru, small
restaurants even as the lowered tax approximately) food dedicated entrepreneurs are bring-
rate is welcome news for customers,” ing fresh produce from nearby farms
explained Amlani. services market to weekend flea markets. People are
However, the year will draw to a suffered policy also going back to indigenous grains
close on a positive note. The state of such as ragi, jowar, and bajra, Shetye
Maharashtra has finally implemented hurdles throughout added. “It isn’t just about the quinoa
a law that allows retail establishments the year anymore.”
in the state to remain open round-the-
clock, starting Dec. 20. “Maharashtra Source: Quartz India
8 | MYSTIC EAST
November - December 2017
THE MEMBERS OF MANAGING COMMITTEE,
HOTEL & RESTAURANT ASSOCIATION OF
EASTERN INDIA (HRAEI), 2017-2018
Mr. Tejinder Singh Walia Mr. Sudesh Poddar Mr. Nitin S Kothari
President Emeritus, HRAEI President, HRAEI Vice President, HRAEI
Director, Hotel Walson, Kolkata Director, Manthan Bar & Sole Proprietor, Peter
Restaurant, Kolkata Cat Restaurant, Kolkata
Mr. Pranav Singh Mohammed Azhar Mr. Amit Ruia
Honorary Secretary, HRAEI Honorary Treasurer, HRAEI Honorary Joint Treasurer,
Director, Opium Bar & Partner, Aminia Restaurant, HRAEI
Restaurant, Kolkata-700091 Kolkata Director, Hotel Narayani
Enclave,Kolkata
Mrs. Alka Sehgal Mr. Ashoke Singh Dr. Ajoy Kumar Singh
Honorary Joint Secretary, HRAEI MC Member, HRAEI MC Member, HRAEI
Partner, Kasan Restaurant, Kolkata MD, A V Hotels Pvt. Ltd. MD, Hotel Samrat
Kolkata International, Patna
MYSTIC EAST | 9
Managing Committee Members
Mr. Aditya Jalan Mr. Apurva Salarpuria Mr. Girish Arora
MC Member, HRAEI MC Member, HRAEI MC Member, HRAEI
MD, The Gateway Hotel, Director, Novotel Kolkata Proprietor, Sea Shell
Kolkata Hotel, Port Blair
Mr. Gopal Das Agarwal Mr Mahavir Prasad Mr. Mahesh Agarwal
MC Member, HRAEI Agarwal MC Member, HRAEI
Partner, Hotel Balaji, MC Member, HRAEI Proprietor, Haldiram
Howrah MD, Central Heritage Bhujiwala, Kolkata
Resort & Spa, Darjeeling
Mr. Navin Joshi Mr. Prabhakar Singh Mr. Pradeep Lata
MC Member, HRAEI MC Member MC Member
Partner, Teej Restaurant, Director, Hotel South Partner, Hotel Swagath,
Kolkata Park, Jamshedpur Kolkata
10 | MYSTIC EASTNovember - December 2017
Mr. Punam Chand Mr. Rajiv S Kothari Mr. Shanker Singh
Agarwal MC Member MC Member
MC Member Director, One Step-Up, Partner, Hotel Esteem,
Director, Ridhi Sidhi Kolkata Kolkata
Confectioners, Kolkata
Mr. Souvagya Kumar Dr. Suborno Bose Mr Vinaay Malhotra
Mohapatra MC Member MC Member
MC Member MD, Indismart Hotel MD, Viramma Resort,
Executive Director, Siliguri
Mayfair Lagoon, Bhubaneswar
Mr. Vijay Dewan Mr. Vishwanath Goenka Mrs. Pema Lhamu
MC Member MC Member Lamtha
MD, The Park, Kolkata MD, Vishwaratna Hotel, MC Member
Guwahati CEO, Tamarind
MYSTIC EAST | 11NEWS
THE PARK TURNS 50
T
HE Park hotels, the icon- (1968), another in Delhi (1987). I started working with my father
ic landmark of Kolkata (nee Priya Paul, the current chairperson (Surrendra Paul) that The Park would
Calcutta), just turned 50. The of Apeejay Surrendra Park Hotels, become this fantastic hotel that has
golden jubilee of the pioneer of luxu- and the daughter of Surrendra Paul, changed the way hoteliering is seen
ry hotel chains in India celebrated the joined the company after graduat- in India. I want to thank my family
milestone with elan, kicking off cele- ing from Wellesley College (US) as a for supporting that idea and letting
brations with 50 hours of partying at marketing manager at The Park New me just create and be free and wait
its flagship property in the city. Delhi. She became Acting General sometimes patiently for those re-
The late Jit Paul and late Surren- Manager in 1989 and succeeded her turns. I am happy to have started this
dra Paul started Apeejay Surrendra father Surrendra Paul as Chairperson celebration in Calcutta because No-
Group’s first hotel The Park, with 150 of the hospitality division of Apeejay vember 1 is the birthday of The Park,
rooms on fashionable Park Street in Surendra Group in 1990. Calcutta. My parents would have this
Kolkata in November 1967. This was Ms Paul said, while the celebra- fabulous party every November 1,
followed by one in Vishakapatnam tions took off, “I never thought when which many people would remember,
12 | MYSTIC EASTNovember - December 2017
The Park hotels just turned 50, kicking off celebrations in Kolkata
with 50 hours of partying on November 1, featuring burlesque, EDM
and champagne. Guests, flew in from across the world to celebrate
the milestone
and they would invite all of Calcutta periences,” said Dewan. historic Gemini Film Studios.
to come and celebrate. That’s a fitting One of The Park’s greatest With eight hotels in total belonging
remembrance to start tonight with.” strengths has been design, with each to The Park collection, six are in In-
Managing director of The Park Ho- hotel reflecting the city it is set in. Ms dia’s major cities and two are in the
tels Vijay Dewan joined The Park in Paul said to The Hindu, “Location resort destinations. This year, sees the
1991. “Our strength is derived from drives the art and design. Hyderabad ninth Park hotel opening – The Park
our culture and values. From the late to me is all about spicy food and jew- Mumbai. What’s more, the brand is
Surrendra Paul, we acquired the val- els. So the hotel reflects that. When launching a mid-market design ho-
ues of teamwork, fairness and fun. we opened in Bangalore the tech tel concept, called Zone By The Park,
And from the late Jit Paul, the val- boom was happening, so we played with 17 properties in the pipeline slat-
ues of reliability, trust and integrity. with a lot of colour. Chennai’s prop- ed to open in the next three years.
These values are our source of guid- erty was set where the old Gemini In an age of disruptors like Airbnb,
ance and inspiration. In 1995, under film studio once stood. So that drove Paul says they work hard on keep-
the leadership of Ms Paul (Priya), a the design there. I am also a collec- ing things fresh as she believes that
new vision was created. Since then tor of film memorabilia, so I enjoyed hotels have to be happening, global
we have been able to establish our- putting that hotel together.” The Park spaces. She’s indeed built a colourful
selves as a hotel known for events, Chennai happens to be a member of legacy that looks fresh and flourish-
entertainment, food and unique ex- Design Hotels, it is carved out of the ing after five long decades.
MYSTIC EAST | 13NEWS
LIQUIDITY, THE NEW DIGITAL PLATFORM FOR
ALCOHOLIC DRINKS
R
EVOLUTION is what has been
the driving force in society for
decades now, it is the concept,
based on which our world today is be-
ing formed.
With due advancement since the
turn of this millennium; there have
been revolutions, on large scales,
which have essentially transfigured
the world we live in. Multitude of in-
dustries across the world as well as
lifestyles, hobbies, passions and aspi-
rations have all changed with this rev-
olutionary spirit which man contains.
It is with this honest spirit, that we
“Liquidity” have embarked upon our
mission to transform the language of
the food and beverage industry, on an
unprecedented scale and in an non- At the click of a button, the consum-
pareil manner, a manner so lucid and Revolution is what has been the driving
force in society for decades now, it is
er can compare the prices at all listed
outlets for any drink of their choice.
the concept, based on which our world
subtle in its true essence yet so effi-
today is being formed.
COMPARE RESERVE REDEEM
The outlet can levy prime-time
With due advancement since the turn of this millennium; there have been revolutions, on
cient in its operations as has perhaps large scales, which have essentially transfigured the world we live in. Multitude of industries
across the world as well as lifestyles, hobbies, passions and aspirations have all changed
charges for their busiest and most
with this revolutionary spirit which man contains.
never been witnessed before. It is with this honest spirit, that we “Liquidity” have embarked upon our mission to transform
the language of the food and beverage industry across India, on an unprecedented scale and
The locus of the idea is to provide
in an nonpareil manner, a manner so lucid and subtle in its true essence yet so efficient in its
operations as has perhaps never been witnessed before. business-generating hours which can
contribute greatly to increased profit
The locus of the idea is to provide a digital platform for facilitating the ordering of a vast
a digital platform for facilitating the range of alcoholic beverages complemented by a selective range of food items from different
outlets that will be listed on our platform.
ordering of a vast range of alcoholic The ordering of the alcoholic beverages will take place on the basis of a demand-supply price
algorithm which we have developed and further improvised upon and perfected for the margins for the outlet which makes
fluctuation of the prices of different drinks at different outlets in accordance with the
beverages complemented by a selec- increase or decrease in demand for that particular drink at that particular outlet on that
particular date. our app a lucrative proposition for
tive range of food items from differ- them.
It gives ease of use and comfort to the consumer given the fact that it enables one to make
an order to be consumed at the time they schedule at the outlet they desire and helps in table
reservation on the busiest of nights. It is a two way street though, where the outlet is guaran-
With our app, no more will the
teed the amount of business as per the quantity of the order even before the customer
ent outlets that will be listed on our arrives there.
At the click of a button, the consumer can compare the prices at all listed outlets for any drink
platform. It has a unique concept at and food of their choice, see the outlet profile, get notified about events in the outlets and get
alert for the offers in the town. consumer have to pay the unjustified
its foundation however. The outlet can levy prime-time charges for their busiest and most business-generating hours
which can contribute greatly to increased profit margins for the outlet which makes our app
a lucrative proposition for them.
menu prices at outlets and no longer
The ordering of the alcoholic bev- With our app, no more will the consumer have to pay the menu prices at outlets and no
longer will the outlet have to struggle to get rid of their bumper stock solely due to their high will the outlet have to struggle to get
pricing.
erages will take place on the basis On the contrary, it allows the member establishment to extract higher profits on drinks which
are high in demand yet low in stock.
rid of their bumper stock solely due to
of a demand-price algorithm which It is a win-win situation for both sides, all of it for nothing more than a simple download for
the consumer and the signing of an enlistment form for the establishment.
their high pricing.
we have developed and further im- Join hands with us, as we give our industry the change it deserves.
On the contrary, it allows the mem-
provised upon and perfected for the ber establishment to extract higher
fluctuation of the prices of different profits on drinks which are high in
drinks at different outlets in accor- consumed at the time they schedule demand yet low in stock.
dance with the increase or decrease at the outlet they desire and helps It is a win-win situation for both
in demand for that particular drink at in table reservation on the busiest of sides, all of it for nothing more than
that particular outlet on that particu- nights. It is a two way street though, a simple download for the consumer
lar date. where the outlet is guaranteed the and the signing of an enlistment form
It gives ease of use and comfort to amount of business as per the quan- for the establishment.
the consumer given the fact that it tity of the order even before the cus- Join hands with us, as we give our
enables one to make an order to be tomer arrives there. industry the change it deserves.
14 | MYSTIC EASTNovember - December 2017
FSSAI TO PRESERVE INDIA’S
CULINARY HERITAGE
F OOD Safety and Standards Au-
thority of India (FSSAI), the
government agency entrusted with
and then take it to the people through
a digital ‘FoodCast’. The purpose is to
rediscover, revive and preserve some
prehensive as possible,” he said.
Preeti Sinha Senior President, Yes
Bank, and Global Convenor of Yes
the task of enforcing food safety and of the lost heritage of India in food. Global Institute said that preservation
hygiene standards in the country, The FoodCast, Agarwal said will help of food culture is part of the nation
has embarked on a comprehensive people choose the right recipes based building exercise that the bank want
initiative involving general public, on the seasonal vegetables and food to be associated with. Yes Global In-
stakeholders of the food and culinary ingredients available in the market. stitute had earlier partnered INTACH
industry and business and industry in Later speaking to HospitalityBiz, in Heritage Management and Heritage
the country, to digitally document the Agarwal said that FSSAI will involve Walk as part of promoting India’s rich
cuisines of India. This was announced leading chef associations in the coun- culture and heritage. “We feel that In-
by Pawan Agarwal, CEO, FSSAI in the try as well as use “crowd sourcing” of dia’s food heritage, its organic nature,
sidelines of a national conclave on ‘In- recipes to create large repository of geographic indications are largely un-
dian Food Culture’ organised by FS- recipes on the platform. State gov- tapped. By promoting food culture,
SAI in collaboration with YES Bank ernments as well as Tourism develop- we want to encourage more entrepre-
Global Institute in Delhi. ment corporations in different states neurs to set up businesses around In-
Speaking to media, Agarwal said are also asked to contribute to the dian food and create livelihood oppor-
that the idea is to create a repository repository, he added. “Currently, we tunities for many in India,” she said.
of Indian recipes and get them vali- have a small database of 200 recipes
dated by eminent chefs in the country only. Objective is to make it as com- Source: Hospitality Biz India
MYSTIC EAST | 15HRAEI CORNER IN FOCUS The 56th Annual General Meeting of the Hotel & Restaurant Association of Eastern India was held at The Park, 17, Park Street, Kolkata-700016 on Wednesday, August 30, 2017. This included the presentation of the audited Balance Sheet and the Income & Expenditure Account for the period from 1st April 2016 to 31stMarch 2017. The meeting was followed by high tea at the venue The Annual General Meeting of HRAEI at The Park, Kolkata 16 | MYSTIC EAST
November - December 2017
Members at an informal discussion during the tea break
Mr Sudesh Poddar was re-elected as the President Mr T.S. Walia was conferred with the honour of President
Emeritus
MYSTIC EAST | 17HRAEI CORNER The audited balance sheet of the past year was presented Members attend the Annual General Meeting 18 | MYSTIC EAST
INTERVIEW
NORTH EAST INDIA NEEDS A LEG UP
Vishwanath Goenka, is the Chief Executive of the Guwahati and Bangalore -based VRS group. He has
conceived and pioneered business into hospitality, agriculture and real-estate sectors. He was four time
President of Hotels & Restaurant Association of Assam, and a senior member of HRAEI. He is also a
founding and a previous board of director member of Guwahati Stock Exchange and a Board Member of
Assam State Agriculture Marketing Board and President, Lions Club of Guwahati. Recently he spoke to
Mystic East regarding the scenario of hospitality business in the North East India.
What's the situation of hotel ment Promotion Policy (NEIIPP)
business in Assam and North would have helped to further
Eastern India? improve the situation here?
The Supreme Court order banning The North East Industrial and In-
sale of liquor along national and state vestment Promotion Policy (NEIIPP),
highways affected several bars and introduced in 2007. It was supposed
restaurants in Assam and North East. to have played an important role in
For years most of these have been op- positioning North East as a viable
erating by the highways. Many of the and competitive investment desti-
associations, including ours, had ap- nation for the hospitality sector. In-
pealed to the apex court to relax the centives and subsidies--on fixed cap-
verdict so as to revive the business. son Blu, though categorised as a four ital investment and working capital
The second issue is that roads in the star property, its amenities are almost loan, exemption of excise duty and
region requires improvement for as good as a five star hotel. Since there reimbursement of insurance premi-
conducive growth of tourism and was a vacuum in this area of hospitali- um--were to be available for 10 years.
hospitality in the region. The roads ty they are apparently doing good busi- Although the scheme was suppos-
need to improve in the entire region. ness. One more--Novotel--is coming edly valid up till 2017, on December
The Golden Quadrilateral of Nation- up. But I don't have the exact idea of 1, 2014, the department of industrial
al Highways cover only a part of the the business they are doing. You have policy and promotion at the Centre
North East. The third issue is a pro- to talk to them for this information. had issued a circular, suspending the
posal that Guwahati can be turned registration of new units under the
into an airline hub with facilities for What's situation of three star scheme. Subsequently, on Decem-
night parking for airplanes. Interna- hotels? ber 5, the ministry clarified that the
tional flights could take off from Gu- These hotels are doing excellent busi- scheme was neither cancelled nor
wahati. Bangladesh, Myanmar, China ness. Many new hotels are coming withdrawn. So, the policy will be ap-
and South East Asian countries are up in this category as there is a huge plicable for ongoing projects.
close to this city. Flights from Delhi opportunity for them. They cater to a The policy has played an indispens-
and Kolkata can be routed in the be- growing number of business travellers able role in positioning the Northeast
ginning. This may take time, but in and tourists in the area. Of late, trav- as a viable and competitive invest-
the long run it will help development elling has increased in North East In- ment destination. More than 100 ho-
of tourism in the state and the region. dia. The area is more or less peaceful tels have been set up in the north-east-
now and there has been good publicity ern region since the scheme came
In recent times, five star hotels about the positive vibes. All these are into operation and several hospitality
have come up in Guwahati. drawing more tourists in the region. projects are in the pipeline.
Many more are coming up. But We urge the government to revoke
is there a market for all these? Do you think special incentive this suspension at the earliest and
Till now, there is only one five star ho- schemes like the now defunct dispel any ambiguity over continua-
tel--Vivanta by Taj, Guwahati. Radis- North East Industrial and Invest- tion of the scheme.
20 | MYSTIC EASTNovember - December 2017
SURVEY
Myths
around
Millennial
Traveller
We expose five myths about Millennial travellers from budgeting to couch-
surfing. It’s no secret that Millennials love to travel, and their wanderlust and
spending habits are redefining the world of travel. Also known as Generation Y,
Millennials are typically defined as young adults born after the early 1980s. But
are they really so different from Gen Xers or even Baby Boomers
W
EGO.COM, a travel search Wego adding that by 2020, spending er vague signals, including reliance
site in the Asia Pacific by Millennials on goods and services on travel review sites, the use of meta
and Middle East, recently will reach USD$1.4 trillion, up from search, mobile usage, social media
came up with a report aiming to clear US$600 billion in 2013. and continuous connectivity.”
the air of profiles and descriptions To effectively reach this market, “Travel reviews are popular, how-
of what some are calling the second largely born between 1984 and 2004, ever Millennials are far more influ-
baby boom generation – the Millenial Mulia says that travel marketers need enced by family and friends when it
Travellers. to rethink their approach and be able comes to making travel choices, and
Considered the next baby boom- to sort through, and go beyond ex- don’t rely solely on review sites to
ers, Millennial Travellers in the US isting myths. “Some travel market- make their decisions,” he continued.
alone will reach 78 million by 2020, ers are doing a great job, but unfor- “Another myth is that Millennials
and outnumber baby boomers by tunately more are getting it wrong,” prefer travelling solo, yet a 2013 BCG
18 million,” highlighted Rick Mulia, Mulia said. “It’s not quite as simple as study found that Millennials enjoy
Chief Advertising & Sales Officer, relying on a set of common, and rath- travelling in organised groups, or
MYSTIC EAST | 21SURVEY Millennials travelling solo is rather an exception than a norm with extended family or friends, so if is that they want what we all do; great a hotel room, and more like a home your strategy is focussed on individ- value without missing out on those away from home. The smart, com- ual travel experiences, you could be added comforts, which make a huge pact design, appeals to their desire for missing the mark.” impression on them. In this way great style, but at a budget price.” “At Wego we advise our advertising they’re actually driving changes in the Airlines too are especially targeting clients to approach Millennial Trav- way the travel industry caters to them Millennials with Premium Economy ellers by focusing on a good mobile already.” seats, delivering an affordable, yet experience, integrating clever social “Starwood’s Aloft Hotel, for exam- slightly more comfortable flight expe- media and ensuring the path to pur- ple, which is designed to appeal to the rience. “Wego has now introduced the chase is as frictionless as possible,” Millennials with the slogan ‘Style at option of searching Premium Econ- Mulia added. “Their content needs to a steal’, removed their lobby restau- omy airfares and invested heavily in cut through the noise, communicate rant and business centre and replaced developing the Wego travel app to en- with authentic messaging and create them with a Starbucks-style, pay as sure the travel planning and booking a seamless process from planning, you go, beverage and snack bar.” experience is seamless and intuitive,” booking and undertaking a trip.” “Hotels are evolving to become he said. “No matter what, if you’re in “Yet another myth is that Millenni- more frequently ‘un-hotels’,” said the business of travel its imperative als are extremely budget conscious,” Mulia. “They’re rethinking the bed/ you consistently evolve and deliver Mulia continued. “However the truth bathroom concept to appear less like fresh experiences that provide great 22 | MYSTIC EAST
November - December 2017
value, and approach your marketing
strategies in the same manner.”
“Forget the myths, the Millennial
Traveller is smart, informed, tech sav-
vy and mingles with a lot of like-mind-
ed travellers. Their presence in the
travel market is still developing and
smart marketers will remain open to
developing with them, by remaining
flexible and responsive to fully meet
their needs,” Mulia concluded.
Now here are five myths about Mil-
lennial travellers:
1. Millennials are extremely
budget-conscious when they
travel.
This is a common tag for Millennials,
and it makes sense, given that this
generation, just beginning their ca-
reers, is concerned about money. Millennials. But the truth is a bit dif-
Many of them are bound by modest ferent.
budgets, agrees Steve Lima, market- “Actually they strive for the most
ing manager of G Adventures, which authentic experience, wanting to live
is designed for Millennial travelers, like a local whatever destination they
“but we find that the typical Millenni- desire,” says Leavitt of Active Travels.
al traveling on a group tour with G Ad- “Many seek adventure and want us to
ventures spends, on average, $2,600 get them there the most cost-effective
per person before flights, and chooses way.”
trips that are 8 to 10 days in length. It’s a similar story from Geckos Ad-
These are not ‘all-inclusive’ trips. Our ventures, which organizes group ad-
younger customers are choosing to venture trips for travelers ages 18 to
pay for local food, sustainable oper- This age group 29.
ations, and to tip local guides, whose “We don’t do ‘booze cruises’ or sim-
incomes greatly depend on tourist
tread the world, ilar types of trips,” says Leigh Barnes,
dollars.” affordably and North America regional director for
Some Millennials will spend even Geckos Adventures. “We show this
more — a lot more, in some cases.
in a immersive age group the world, affordably and
“We’ve had Millennials books safa- way, travelling immersive, traveling to bucket-list
ris in Tanzania and boutique hotels destinations like the Taj Mahal, Ever-
in Bali,” observes Lisa Leavitt of Ac-
to bucket-list est Base Camp, and on safaris in Af-
tive Travels, a Virtuoso travel agent. destinations like rica and Bangkok. Take Morocco, for
“They just want to make sure they’re example. It is a predominantly Mus-
spending their hard-earned money
the Taj Mahal, lim country, and while not officially
wisely and enjoying memorable expe- the Everest Base ‘dry’, there are rules around alcohol
riences.” consumption and limited supplies of
Camp and on booze even in tourist spots. For Geck-
2. They only want to go to party jungle safaris in os Adventures, interest in Morocco
destinations and hang with oth- is up 30% in 2017 among American
er Millennials.
central India travelers.”
It might seem that way from media While G Adventures sees some of
reports and advertisements targeting their Millennial customers choosing
MYSTIC EAST | 23SURVEY
10%
3%
OTHER
1%
THAILAND
INDIA
5%
HONG KONG
36%
PHILIPPINES
21%
MALAYSIA
4%
SINGAPORE
2%
AUSTRALIA
19%
INDONESIA
Millennial travellers in Asia are not much different from their counterparts in other continents
popular party destinations, like Cam- But not all of them fall asleep with
bodia and Thailand, Lima says that their iPhones in hand.
“their motivations are well beyond “A number of them also just want
booze and bars.” Their popular trips to turn off, escape work, and get ab-
include physically challenging trips sorbed in the moment,” Leavitt adds.
like hiking the Inca Trail, trekking the “This is especially true if they’re more
Torres del Paine "W" circuit in Pata- active and spending their vacation
gonia, traversing the Druk Path in biking, hiking and rafting."
Bhutan, or ascending to the Andean Lima says connectivity is import-
"Lost City" in Colombia. ant at G Adventures and that “to meet
these needs, we are designing and up-
3. They are obsessed with the grading digital connectivity on more
Internet, so staying connected and more of our vessels and overland
is their No. 1 priority. vehicles, and improving our app to
“It’s why we love this generation, be- offer maps, currency conversion and
cause they’ll use all modes of social add-ons. Our custom-built “Lando”
media — Instagram, Facebook, Twit- vehicle, for example, offers mobile de-
ter, SnapChat — to post photos from vice recharge ports at every seat and
their trip,” says Leavitt of Active Trav- Wi-Fi on the go for Millennials who
els. “We get to follow every exciting are booking Overland Africa trips
moment of their journey.” with G Adventures.”
24 | MYSTIC EASTNovember - December 2017
ing on their needs,” Leavitt of Active
Travels says. “If they’re going with
a big group, they’ll ask about villas
in Riviera Maya or all-inclusives. If
they’re headed to the Big Island on
their own, we often seek out more res-
idential Airbnbs or small inns off the
radar. But if they’re headed to Barce-
lona, Paris, or Amsterdam, they tend
to want boutique design properties,
preferably with a rooftop bar.”
Accommodations on Geckos trips,
notes Barnes, are far from tradition-
al. In addition to camping, they offer
locally owned hotels and inns, guest
houses and tea houses, as well as
home stays.
Barnes adds that “Millennials know
budget doesn’t have to mean basic.
They want things and experiences that
have a story attached to it, which is why
Airbnb has such appeal. It’s the same
for Geckos. Small group tours are a
more accessible, authentic and person-
al alternative to independent travel.”
5. Millennials prefer to book
trips themselves online.
Guess what? Travel agents and travel
planners are all over Millennials, and
the love is returned. This may be the
most surprising fact of all. In a June
2016 report, Skift found that Mil-
lennials are most likely to use travel
One out of three Millennial travelers use a travel agent agents than any other U.S. demo-
graphic. The report found that 30%
of Millennial travelers have used an
But like Leavitt, Lima sees an in- agent within the last 12 months.
creasing number of Millennials turn-
ing off their devices and booking
Millennials know Lima says that “one out of every
five Millennials booking travel with
off-the-grid trips, such as sailing ad- budget doesn’t G Adventures is using a travel agent
ventures, remote homestays and treks
well off the beaten path. “Sometimes,”
have to mean to help make their decision and find
the best deals. The no-cost expertise
says Lima, “we all need a digital de- basic. They and planning work of a travel agent
tox.”
want things and is a strong motivator for Millennials,
who are bombarded with a flood of
4. They prefer Airbnb and experiences that apps, emails and paid ads on social
couch-surfing to traditional
hotels or tours.
have a story media, and may find themselves over-
whelmed by the choices.
Not true. Millennials, it seems, “are attached to it
like everyone else these days, find- Source: USA Today and Hospitality
ing the best form of lodging depend- Biz India
MYSTIC EAST | 25FOOD SAFETY
HIGH GEAR FOR
SAFE FOOD
FSSAI is enforcing safety standards at eating places at a war footing. The
central food regulator has been very proactive with regard to issues like
safety and standards, including labelling of packaged products and nutrient
content, which has led to a sharp rise in the number of notices, orders and
guidelines issued by it since 2015
A
SERIES of notifications Food and Safety guidelines imposed This 5-step checklist will help you
and guidelines have been by the FSSAI here. maintain the hygiene standards in
issued by the Food Safety Recently in news, we heard the your restaurants
and Standards Authority of shutting down of the 80% the stores
India (FSSAI) to safeguard consumer of Fast food major McDonald’s across 1) Regular Inspection of
interest as part of the health minis- Delhi-NCR. Amongst other reasons Kitchen Areas, Dining Areas,
try's plan to strengthen the regulatory that have been pointed out by var- and Restrooms
regime. ious news portals for the closing of It is a stated fact that every custom-
The importance of maintaining Connaught Plaza Restaurants Pvt Ltd er would want to trust a restaurant
the hygiene standards in restaurants (CPRL) which runs the McDonald’s that follows the hygiene rules and has
cannot be stated enough. Hygiene franchise for North and East India, been successful in passing health and
in restaurants is not just essential one of them was that it failed to se- sanitation standards. You should al-
to ensure the health and safety of cure regulatory health clearances to ways have a sufficient stock of clean-
your employees and customers, but keep the business going. As a result ing supplies which will ensure that
also because it plays a major role in of which the closing of 43 of 55 out- the restaurant is kept clean all the
the perception of your restaurant. lets of McDonald’s took place in the time and the hygiene standards in
Customers want to dine at a clean region. The restaurants under CPRL the restaurant are met. There should
restaurant that serves hygienic food. failed to get the mandatory regulatory be regular inspection of the kitchen
Hygiene is probably the second most health licenses as it failed to maintain areas, eating and dining areas, re-
important aspect of running a restau- hygiene and store-level efficiency. So strooms by the managers so that they
rant; the first aspect would be of to avoid such an unfortunate incident are successful in meeting health and
maintaining food quality. Restaurant the other restaurants should take this hygiene requirements that have been
hygiene is also important for acquir- as a lesson and shall pay attention in set forth by Food Safety and Stan-
ing the FSSAI license needed to run maintaining hygiene and cleanliness dards Authority of India (FSSAI). The
a restaurant. Learn more about the at their restaurants. kitchen area must be properly cleaned
MYSTIC EAST | 27FOOD SAFETY Perishable items need to be handled with utmost care to ensure safe food preparation and 2) Guidelines for Staff for the employees’ hands are washed hygienic handling. Maintaining Personal Hygiene and thoroughly dried before start- • All the surfaces that come in direct It is very well said that cleanliness ing work, between tasks, and before contact with food shall be cleaned af- begins at home. When talking about working with food products, equip- ter every task with clean towels that maintaining hygiene standards in ment, utensils, and linens. have not been used anywhere else. restaurants, one of the most import- • *Make a routine of changing uni- • Equipment like Range, Oven, ant components is the training of the form after every shift Deep-fryer, Freezer, Baking sheets, staff members about how to maintain • *Sanitize your hands after every Tongs, and others shall be sterilized personal hygiene at restaurants. Your three hours while you are on duty. at least thrice a week. employees can prove to be the most • *It is extremely important to wear • Frequently used kitchen items such important factor for maintaining proper head gear, hand gloves while as cutting boards, blenders, grills, cleanliness and hygiene. For safe han- handling food. and countertops should also be dling of the customers, the employees • *Employees need to change gloves sterilized daily. should be provided with clean cloth- as they become soiled, torn and in • Sanitize the surface areas, such as ing, proper gloves, hair nets and other between tasks bar tops, table tops and chairs with safety and hygienic tools which are • *Any cuts, wounds, or open sores on which customer’s come in direct necessary for overall hygiene mainte- the hands and arms of restaurant’s contact with thoroughly at least nance. personnel must be completely cov- twice a day. There should be regular training of ered with a waterproof bandage. • The floor near entrances and the ex- staff members which shall include ba- • *Employees should be limited to its of the restaurant shall be cleaned sic guidelines such as- wearing plain handed rings when it daily. Good personal hygiene including comes to jewellery. Necklaces, brace- • Clean the toilet bowls, toilet seat proper and frequent hand-washing lets, earrings should be avoided. and floor of the restrooms after ev- is one the best way to prevent food- • *Employees should wear hair re- ery few hours. borne illness. Always ensure that straints such as hair nets, hats or 28 | MYSTIC EAST
FOOD SAFETY
Regular inspection of kitchen areas and dining areas is a must
scarves that can help in keeping in increasing the efficiency of your equipment from inside as well as
hair fall under control. restaurants and also helps maintain outside.
the hygiene standards in restaurants. • *Cleaning Items such as wipes,
3) Regular Sanitization of Your employees should be aware of brushes, mops, dishcloths, deter-
Kitchen Equipment the misuse of any equipment. The gent, and sanitizer should all be
Maintaining hygiene standards in employees how to carefully use, clean stored carefully and away from food
restaurants also plays an important and maintain your kitchen equip- to prevent any kind of contamina-
role in the better functioning and lon- ment. tion.
gevity of your Kitchen Equipment. All equipment and surfaces that
Regular maintenance will keep your have direct contact with food must be 4) Develop a Restaurant
expensive equipment in good func- cleaned and sanitized thoroughly ac- Hygiene Checklist
tioning and working order. Follow cording to the prepared schedules to To maintain hygiene standards in
a Strict and consistent maintenance prevent the build-up of bacteria and restaurants, the manager of the
schedule of your restaurants’ equip- helps maintain hygiene standards in restaurant should create a checklist of
ment; you will be able to derive bene- restaurants. the specific cleaning duties and tasks
fits related to both, reduction in ener- Few of the guidelines are listed be- that have to be performed by the staff
gy costs and better quality food. low to keep the equipment in good members. The cleaning checklist of
Only when your equipment is reg- working condition: your restaurant will depend on the
ularly cleaned, it can operate at its • *Switch between the cutting boards. size of your restaurant.
maximum efficiency. Make a consis- • *Change sanitizing water at regular For example, in a small restau-
tent routine of sanitizing the equip- intervals. rant, the cleaning checklist will be as
ment such as Oven, Stove, Grill, Bak- • *Regularly clean the trash bins. simple as a list of duties printed on a
ing Plate and others thrice a week. • *Regularly wash the preparation single sheet of paper. But when it is
Educating your employees on the and lining areas. a larger restaurant, there is a need of
proper use of the equipment can help • *Make it a point to clean your detailed list broken down by job cat-
30 | MYSTIC EASTFOOD SAFETY
egories with a little of specifications. can decrease in an unpleasant atmo-
For instance, list out the separate sphere filled with smoke, high heat,
duties for different sections like dish- steam and excess moisture.
washing area, cooking line, and food A restaurant kitchen has different
preparation area. Depending on the ventilation requirements than that
nature of your restaurant operations, of the restaurant seating area. Either
it might be appropriate to include you can go with the traditional HVAC
cleaning duties in a comprehensive (Heating, ventilation and air condi-
list of tasks that must be performed tioning) technology system or install
during a shift. a Demand Controlled Ventilation
A restaurant kitchen cleaning system. DCV system automatically
checklist mainly comprises of the tasks senses the amount of heat, fumes and
related to cleaning and sanitation that other elements in the kitchen and run
HACCP and
is done prior to the end of a shift or only when it is needed that is when
workday. It should be simply stated so ventilation is required. The efficien-
that it can be easily followed by your cy of a DCV system is the highest be-
Food Safety
employees. Checklists usually include cause it works only when it is needed,
check boxes or spaces for employees thus reducing operating costs.
to confirm when tasks are complet- The restaurant ventilation system
ed. A restaurant cleaning checklist should include features like Hoods, 1. Hazard Analysis and Critical
should not, however, be confused with Exhaust Fans, Makeup air systems, Control Point (HACCP) is an
a cleaning schedule. Restaurant clean- Fire suppression. internationally recognized
ing schedules are more like detailed Another reason why you need to system for reducing the
descriptions of cleaning duties that maintain hygiene standards in restau-
risk of safety hazards in
clearly specify what has to be cleaned, rants is that restaurants with bad hy-
when and how it has to be done. Staff giene are very much likely to fail be-
food.
can refer to the cleaning schedule for cause no matter how much you plan
any information which will help them to hide it, the news about poor hygiene 2. A HACCP System requires
in carrying out tasks on the cleaning can easily get out and earn you bad that potential hazards are
checklist. However, at the end of ev- publicity and ultimately you might end identified and controlled
erything, the key to keeping a kitchen up losing out on your customers. at specific points in the
cleaning checklist is consistency. Unhygienic food preparation can process. This includes
create an unhealthy environment and biological, chemical or
5) Ensure Proper Ventilation can upset your valuable customers. If physical hazards.Any
It is imperative for any restaurant your customers develop an impres-
company involved in the
to have a proper ventilation system sion about your restaurant that it isn’t
in place for the well being of your clean and hygienic, it is really difficult
manufacturing, processing
restaurant staff as well as customers, to change their perception. Proper or handling of food
and plays an integral role to maintain hygiene in the restaurant would help products can use HACCP
the hygiene standards in restaurants. you gain trust from customers. Dirty to minimize or eliminate
The maintenance of proper restau- and disorganized things can bring food safety hazards in their
rant ventilation is essential for safe the positive energy of your restaurant product.
preparation and storage of food and down. Ensure that the restrooms of
also for the boosting of the health your restaurants are in a well-main- 3. Awareness of food-borne
and morale of employees which will tained condition. They can prove to illness is increasing and
further enhance your customers’ be a great indicator of how clean the
concern throughout
comfort. Maintaining proper restau- rest of your restaurant is.
rant ventilation is essential for the Therefore, keeping your restaurant
the industry is driving
safe preparation and storage of food, dining and kitchen areas clean and the use of HACCP and
the health, and morale of employees maintaining the hygiene standards in HACCP based certification
and the comfort of customers. The restaurants are a big part of the suc- programs.
efficiency of restaurants’ operations cess of the restaurant business.
32 | MYSTIC EASTNovember - December 2017
A
FUTURE FTER the "Uberization" of
food delivery in India, ex-
VIRTUAL
perts predict that more and
more virtual restaurants will gradual-
ly evolve.
You just entered your house after
RESTAURANTS
a prolonged day at work, you are too
tired to prepare supper and too ex-
hausted to leave the house to fetch for
food. You are hungry and wish to have
a cosy dinner in the warmth of your
house while watching your favourite
A new concept of kitchen chains has become the TV show or making an assignment
in your laptop. What would you do?
new sunshine sector of the overcrowded F&B Not to fret, because you have virtual
space, and have emerged as the major disruptors restaurants as your saviour.
Virtual restaurants work on deliv-
of an industry waiting for some much-needed ery-only concept; it only exists online
and not physically. You have to place
innovation an order whenever you want and it will
be delivered at your doorstep. Pan of
Asia, Pao & Bao, Kadhai House, Box8,
and Curry Me Up are among the few
virtual restaurants that exist in India.
Inception of virtual restaurants
concept transpired few years back,
but it came into the lime light recently
with most of the working profession-
als, who stay away from home and
wish to have their meals in the com-
fort of their home or office preferring
virtual restaurants as an alternate to
dining out.
An evolving trend
The concept of virtual restaurant is
still at a nascent stage in India and is
evolving slowly but gradually in the
right direction. But virtual restau-
rants still have a very long way to go
to get established and come into the
foray of an organised sector.
Amit Raj, Co-founder, Box8 agrees
that the baby steps taken so far are
certainly in the right direction for
virtual restaurants to become an or-
ganised industry. More standardisa-
tion and consistency over the years
will fortify its position.
“Virtual restaurants have no physi-
cal presence and operate mostly from
Such restaurants only exist online without any physical presence home kitchens or smaller garages, pro-
MYSTIC EAST | 33You can also read
