Rational completes 10 years in India; registers 30 per cent Y-o-Y growth
Express Food & Hospitality|January 2020
RATIONAL, globally leading commercial combi-oven producing major from Germany, is celebrating its 10th anniversary in the India market in 2020.
Akshay Nayak 

Speaking on the timeline of Rational’s presence in India, Vikram Goel, managing director, Rational International India, remarked that India was a new market about a decade ago and barely anybody knew of a combi-steamer technology when Rational paved its way in India. However, the time has passed; people here now are much aware of the contemporary global hospitality trends.

In line with the company’s core philosophy of customer benefit to develop the market, Goel said that Rational, for the past 10 years, has made people in the India market aware of the benefits of using combi-steamer technology through Rational CookingLive (RCL) – a 2-hour event conducted regularly at multiple locations. “Every kitchen in the world has some or the other kind of problem, from space constraint to labour to consistency. We at Rational try and identify the biggest problem in our customer's kitchen and offer them a solution to it in our RCL event. We do this worldwide and have a presence in around 120 countries. This process has been successfully transplanted in India too,” he said.

Continue reading your story on the app

Continue reading your story in the magazine

MORE STORIES FROM EXPRESS FOOD & HOSPITALITYView All

Managing A Cost Efficient Kitchen In Times Of Price Volatility

The second day of the 39th edition of EF&H Expo saw executive chefs and F&B heads of leading hotels in Mumbai voice their views on the challenges and opportunities faced by them in running a cost efficient kitchen during times of volatility in pricing of staple ingredients.

5 mins read
Express Food & Hospitality
February 2020

Think About Where The Market Is Headed, Prepare For Tomorrow, And Move Fast

Chander Baljee, CMD, Royal Orchid & Regenta Hotels is a veteran hospitality thought leader and an expert on owned, leased, managed and franchised hotel models. His success story features in a book titled ‘Stay Hungry Stay Foolish’ which follows the professional journey of 25 IIM Ahmedabad entrepreneurs. In an exclusive interview with Steena Joy, he elucidates on the changing hospitality landscape, the demand for industry status and advises hoteliers to boldly venture into newer segments, try new niches and create new experiences.

6 mins read
Express Food & Hospitality
February 2020

TODAY'S CHEFS ARE RECOGNISED, NOT JUST AS ARTISANS OF FOOD, BUT ALSO FOR THEIR SKILLS AS CULINARY AMBASSADORS

Chef Davinder Kumar, president, Indian Culinary Forum and VP (F&B Production) & executive chef, Le Meridien New Delhi, started his career in 1972 with the Oberoi Group of hotels. The group later sponsored him to go to the Lychee Technique de Hotelier in Paris, to work with selected chefs specialised in French cuisine. He was also the sole Indian representative at the International Cooking Festival held in Tokyo in 1983 and was awarded a medal for his presentation of Indian cuisine. He speaks to Steena Joy on how the culinary scene has evolved in India and his vision for ICF.

3 mins read
Express Food & Hospitality
February 2020

Industry experts laud Centre's decision to boost infra and tourism sector in Union Budget for FY 2020-21

THE UNION BUDGET for FY2020-21 focused on three key themes - aspiring India, economic development and caring society.

6 mins read
Express Food & Hospitality
February 2020

The demand-supply gap in Indian hospitality industry

At the second GM's Conclave held at the 39th edition of EF&H Expo in Mumbai, our esteemed panelists from leading hotels in Mumbai and Pune discussed the room inventory status in the metros and why hotels need to change their market mix to open up new opportunities.

5 mins read
Express Food & Hospitality
February 2020

Go for the kill: Saving v/s vendor relationship

Organised in association with Hospitality Procurement Managers' Forum (HPMF), the second day of the three-day EF&H Mumbai Expo conducted the Power of Purchase, where the who's who of the hospitality procurement fraternity discussed ways to balance two aspects i.e cost saving and maintaining vendor relationship strategically.

6 mins read
Express Food & Hospitality
February 2020

Impact of automated revenue management system using Artificial Intelligence in hotels

It is time that concepts like Artificial Intelligence and machine learning also enter the field of marketing and pricing, and not just directly relating to enhancing superior guest experience, says Siddharth Goenka, founder, Aiosell Technologies.

4 mins read
Express Food & Hospitality
February 2020

Economic slowdown: Riding out the storm

The first GM's Conclave panel discussion at the 39th edition of Express Food & Hospitality Expo in Mumbai highlighted how the country's hospitality industry is strategising to face the slowdown.

4 mins read
Express Food & Hospitality
February 2020

Designing experiential spaces

Hotels and restaurants are reshaping the look, feel and appeal of their properties, using exterior and interior designs as one of the differentiating methods to create unique experiences. Hospitality spaces are moving from utilitarian functionality to contemporary aesthetics and experience driven developments engaging the senses.

10+ mins read
Express Food & Hospitality
February 2020

INDIA IS ONE OF THE LARGEST POTENTIAL EXPORT MARKETS FOR JIANGXIAOBAI PURE

VBev, a dynamic company engaged in the import, marketing, sales and distribution of international wines, spirits and beers recently introduced first and only premium Baijiu - Jiangxiaobai Pure in the India market. In coversation with Akshay Nayak, Sumedh Singh Mandla, CEO, VBev India and Zoe Fu, director of International Business, Jiangxiaobai, spoke about the future roadmap of the premium white spirit in India market.

3 mins read
Express Food & Hospitality
February 2020
RELATED STORIES

NILANGANA BANERJEE: 2 series The 'Selves' | The Lullaby

The series Selves aims to artistically represent the psychological conflicts we face when we weigh ourselves based on socially determined of what is ideal and where we stand with the distorted and one-size that fits all defined.

6 mins read
Lens Magazine
April 2022

Why We Are Not Responsible Toward the Environment

DR. ICHAK ADIZES is an expert in change management for organizations. Here he shares some of the reasons why companies are not changing their actions in relation to the environment, even though everyone knows we are facing an environmental crisis. He also offers simple solutions that will bring change.

4 mins read
Heartfulness eMagazine
April 2022

Annadata Suraksha Abhiyaan

A tailor-made insurance initiative to financially secure farmers and growers against farming risks.

2 mins read
Heartfulness eMagazine
April 2022

The FORCE Behind the FORCE

How George Lucas created Hollywood's most beloved franchise

5 mins read
Maxim
May - June 2022

EVERYTHING YOU NEED TO GET STARTED IN MAGNET FISHING

In addition to treasure hunting, magnet fishing has an environmental aspect-it helps to clean up our waterways.

8 mins read
Popular Mechanics
May - June 2022

Sorry, iPhone 6 Plus users, your phone probably can't be repaired anymore

Apple moves two older devices to 'vintage' status.

1 min read
Macworld
April 2022

Self-Nurturing Through Nature

Secrets from a self-care sanctuary to help you find balance.

3 mins read
Yoga Journal
Spring 2022

The Healthy Habit of Sauca

How cultivating cleanliness inside and out-can bring you peace of mind.

5 mins read
Yoga Journal
Spring 2022

Hooked On India

U.S. generic drugmakers depend on more than 100 factories in India for crucial ingredients

4 mins read
Bloomberg Businessweek
April 04, 2022

The End of an Era

Texans drove their last great herds north in the 1880s.

3 mins read
True West
April 2022