ahct feb 2012 web size

Published since 1976 Vol 37 February 2012

hong Kong sAR hK$50 china RMb50singapore s$15 Malaysia RM30Thailand bt300Rest of Asia us$10

Take iT easyGetting the bed

balance right

HoT cHocolaTeAsia goes cacao crazy

access all areasAdvancing in-room technology puts the guest in control

AsiAn Hotel & CAtering times is publisHed montHly by tHomson press Hong Kong ltd (tpHK)

The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the publication. Whilst every effort has been made to ensure the accuracy of information contained in this publication, no responsibility can be accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or printers errors, inaccuracies or changes howsoever caused. The editors reserve the right to edit any material submitted at their discretion. All materials published remain the property of TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence should be addressed to The Editor, Asian Hotel & Catering Times, Room 1205-6, 12/F, Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong. Tel: (852) 2815 9111 Fax: (852) 2851 1933. Fantasy Printing Ltd. 1/F, Tin Fung Industial Mansion, 63 Wong Chuk Hang Road, Hong Kong.

All rights reserved (c) 2012Thomson Press Hong Kong Ltd

Welcome to the February issue! There are two regular themes cropping up a lot in the

hospitality industry at the moment: the economy and the environment.

Asia-Pacific has proved more robust in resisting the financial meltdown that has afflicted Europe and the US. While arrivals from the West – be they leisure, business or MICE – have certainly fallen, travel within Asia has kept the tills ticking over. It is

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HONG KONGThomson Press Hong Kong Limited/Media Transasia LimitedRoom 1205-6, 12/F, Hollywood Centre,233 Hollywood Road, Sheung Wan, Hong KongTel: +(852) 2851 7068, 2815 9111 Fax: +(852) 2851 1933, 2581 9531Email: [email protected]: Mr Daniel Creffield

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THAILANDMedia Transasia Thailand Ltd14/F, Ocean Tower II, 75/10 Soi Wattana,Sukhumvit Soi 21, Asoke Road, Klongtoey,Prakanong, Bangkok 10110, ThailandTel: +66 2 204 2370 Fax: +66 2 204 2391Email: [email protected]: Mr Gaurav Kumar

UNITED KINGDOMThe Powers Turner GroupGordon House, Greencoat PlaceLondon SW1P 1PH, United KingdomTel: +44 (0) 20 7592 8300 Fax: +44 (0) 20 7592 8301Contact: Mr Chris Morgan

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Marston Webb International60 Madison Avenue, Suite 1011,New York, NY 10010, USATel: +1 212 684 6601 Fax: +1 212 725 4708Telex: (023) 420773 BRANINTContact: Ms Madlene Olson

ITALYEdiconsult Internazionale s.r.l.Piazza Fontane Marose, 3-16123 GenovaTel: +39 010 583684 Fax: +39 010 566578Email: [email protected]: Mr Vittorio Negrone

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reassuring that in times of crisis the region has the ability to draw a deep breath and tighten its collective belt in the knowledge it is self-sufficient enough to weather the worst.

Likewise, environmental issues are omnipresent in the industry. Whether we are discussing dishwashers, bedding or F&B, it is impossible to avoid.

Much of our content in this issue reflects these subjects – the feature on bedding discusses sustainable fabrics and the

eDiTorDaniel Creffield

Design byKoon Ming Tang

[email protected]

conTribuTorsLiana Cafolla

Victoria BurrowsAndrew Dembina

Rebecca LoRobin LynamZara HornerJoseph HongMichael Taylor

associaTe PublisHerSharon Knowler

[email protected]

aDverTising sales ManagerRoxane Aghilone

[email protected]

circulaTion execuTiveBecky Chau

[email protected]

cHairManJS Uberoi

DirecTorGaurav Kumar

endoRseMenTs

bathroom design story touches on power and water usage. Meanwhile the furniture article reveals how many hoteliers are looking to make savings in these economically uncertain times.

Headquarter Office: Mr. Steve Cooley2700 Richards RoadBellevue, WA 98005 U.S.A.PH: +1(425) 643-1805FAX: +1(425) 747-4221Email: [email protected]

China Sales Office: Mr. Tony Wang2210, China Merchant Tower161, Lujiazui Dong RoadShanghai, China 200120Ph- 86-21-5888-7101Cell- 86-1350-170-8460Email: [email protected]

Tokyo Sales Office: Mr. Shizuo NakagawaTomizen Bldg, 8F2-11-4 Ginza, Chuo-kuTokyo, Japan 104-0061Ph- 81-90-7738-7122Email: [email protected]

E d i t o r ’ s M E s s a g E

AHCT February 2012 3

ManageMenT16 Hospitality management operations

MarkeT rePorT20 Indonesia setting its sights on catching MICE

neWs inDusTry

6 Focus on Asia; conservation and charity; integration optimisation; kitchen fiction

ProDucT52 Washware savings; designer glassware and coffee makers; versatile stone hearth ovens

culinary54 Bread; chocolate; detox

landmark Mandarin oriental hong Kong

MarcH• Education• China• CRS• Renovation projects• Bakery• Tea & Coffee• Tabletops (glassware); Pizza ovens

aPril• Recruitment• Singapore• Security• Resorts• Dairy and jam• Beer• In-room safes• Outdoor furniture• Bakery

CONTENTSVolume 37 February 2012

advertisers’ index

TecHnology24 Gadgets that help sell your rooms

Design30 What’s best in bathrooms

FooD36 The power of the bean

36

16ADA 25Alpha International 39Build4Asia 35CMW Canadian Mineral Water 31Coffee Planet LLC 13FHA 49Franke 33Fried.Dick GmbH & Co 27Global Search International 9Golden News 28 & 29Greenfield OBCGulfood 23HORECA 60Hotel Show Dubai 58Hotelex 51Hyperlux IBCInternational Furniture Fair 55Maxxium Hong Kong 43Meiko 17M.Schaerer 53Pacific Valley Foods IFCPevonia 14 & 15Santos 11SIAL 59Siam Feather Products Co Ltd 47Tequila Corralejo 41Zieher 19

Drink40 Reviving flagging spirits

eQuiPMenT44 Sleep well: beds and bedding

48 Trending furniture

evenTs anD exHibiTions56 Events calendar

57 Horeca 2012 previewed

aPPoinTMenTs62 Who’s moving where

Managing successMore chocolate

4 AHCT February 2012 AHCT February 2012 5

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Amadeus optimisation ‘Integration’ and ‘content aggregation’ are buzzwords in the industry, but current processes are often fragmented and labour intensive across multiple hotel shopping systems, and are unsustainable both from a profit and customer service perspective.

Travel technology partner and industry transaction processor, Amadeus, has launched its Hotel Optimisation Package which features business intelligence solution, Hotel Dynamic Saver, and integration of private and hotel aggregator content to enable automation of all relevant hotel content at point of sale.

This complete set of services and technologies is designed to increase competitiveness, grant efficient access to all relevant hotel content as well as save time for travel consultants.

Articulated under two areas, profit optimisation – specifically for travel agencies and travel marketing companies – and content optimisation, the programme converts into a one-stop-shop for hotel content.

The Hotel Dynamic Saver is a multi-global distribution system (GDS) business intelligence solution to help both large travel agencies and corporate travel managers maintain high savings standards and ensure hotel contract compliance. Key capabilities include last room availability, identification of rate squatters and automatic future comparison of negotiated versus public rates. With the system Amadeus has consistently identified average achievable savings of 10% on total spend.

The package also integrates hotel aggregator content. First to be integrated, in 2011, were Destinations of the World and Transhotel, representing a total inventory of over 50,000 hotels. Integration has proven to save time and money.

Meanwhile, the LinkHotel component is a customised, fast-track service that enables quick, seamless integration of specific hotels requested by travel agencies and their corporate

Cash for conservationPure Blue Foundation pioneer, and Aleenta Resorts founder, Anchalika Kijkanakorn (pictured) recently released rare green turtles on Natai Beach outside Aleenta Phuket-Phang Nga resort in front of a crowd of more than 100 VIP guests who also attended a dinner in support of the ‘Help Save Marine Life’ charity.

Visiting chef Laurent Reveillac designed a menu based on his renowned molecular cuisine. Using liquid nitrogen he conjured dishes including revelation à la minute nitrogen foie gras, ricepop and Japanese bubbles and goat save the cheese, featuring goat cheese nougat, thyme jelly and crispy honey candy.

All money raised at the dinner will help rebuild damaged coral reefs and protect the Andaman Sea’s endangered turtle species.

A week later saw sister resort Aleenta Hua Hin-Pranburi host a bespoke banquet for a select gathering of guests, at which the cream of the region’s chefs, including the resort’s own two Michelin star-awarded resident manager James Noble, and chefs from Six Senses and Villa Maroc collaborated on a menu inspired by the elements utilising locally grown organic produce.

Dishes included fired salmon sashimi with flambéed shrimp bolognaise, wasabi caviar and aged soy paint, tomato consommé with sundried tomato jelly, white tomato ravioli and tomato pearls, ground-roasted tandoori rock hen, with desserts such as white chocolate and rosewater mousse.

After dinner, a charity auction raised money to help people displaced by the Thailand floods.

Both events combined raised over THB320,000 (US$10,000).

PureBlueFoundationpioneerAnchalikaKijkanakornreleasesraregreenturtlesonNataiBeachoutside

AleentaPhuket-PhangNgaresort

customers but not bookable on the GDS (for instance, hotels close to remote manufacturing sites which typically would not show on these systems). Through this service Amadeus already connects over 6,000 hotels to the GDS universe for real-time reservations.

“In Asia-Pacific, we are seeing steady growth in the corporate travel market, which will be a key business driver in 2012. Our goal is to offer our customers a single view across multiple hotel channels and address the needs of the price sensitive traveller with more options in all price ranges,” said Kartikeya Tripathi, head of hotel distribution, Amadeus Asia-Pacific.

“The Amadeus Hotel Optimisation Package empowers our customers to tackle the complex and fragmented markets in Asia-Pacific efficiently and profitably.”

i n d u s t r y n E w s

6 AHCT February 2012



Marriott in ChinaMarriott International is further cementing its position in China with the signing of its 100th hotel – the 345-room JW Marriott Hotel Shenyang.

Marriott International, which currently operates 56 hotels in China representing The Ritz-Carlton, JW Marriott, Marriott Hotels & Resorts, Renaissance, Courtyard and Marriott Executive Apartments brands, has a pipeline of confirmed projects totaling 44 hotels across its brand portfolio.

One of Marriott International’s most important markets outside the US, the company expects to open a hotel in China at the rate of one per month during the next three years.

Commenting on growth plans, Simon Cooper, Marriott International’s president and MD Asia-Pacific, said: “While we have been operating in Hong Kong since 1989, we are a relative newcomer to the mainland. However, we have seen solid and consistent growth in the country. Being based in Hong Kong and Beijing enables us to communicate face to face with our owners and customers and to be nimble and responsive to their needs. Asia is a key market for us, and China is the driver of Asia: we are totally committed to the country and to our operations here.”

As a part of that commitment the group launched a social responsibility programme last year called ‘Nobility of Nature’. A collaboration with Conservation International, this supports fresh water conservation and assists rural communities with sustainable business that puts less stress on the environment in China. To date, Marriott International has invested US$500,000 to the programme for grants, training, resources and community development in Sichuan Province, where the world’s largest fresh water source is located.

Marriott International recently moved its entire Asia-Pacific HQ to China.

Coffee across the planetUAE coffee shop Coffee Planet – already well-established in Abu Dhabi, Sharjah, Dubai, and Oman – has opened its first offering outside the region.

Based in suburban Kuala Lumpur, the coffee house will use the company’s semi-automatic machines, with baristas there to be trained by champion roastmaster, Rosco.

Coffee consumption in Asia is changing as Coffee Planet sales prove – doubling as they did between 2007 and 2009.

Using only 100% Arabica beans, a number of different categories of coffee, including single estate, regional, blends, decaffeinated, fair trade and organic are available, and Coffee Planet uses only high-quality green beans from premier growing regions of the world, visiting and inspecting the harvests from key growers each year.

Beans are roasted at a plant in Dubai and shop stock is never more than four weeks old.

Le Meridien, Westin and Kempinski Hotels and Abu Dhabi Airport all have Coffee Planet outlets. “In the last year we have developed a number of specialist solutions to fulfill the requirements for freeze dried and private label solutions for food service clients,” explains the company.

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Pair in the airTwin chefs Thomas and Mathias Sühring will create a menu for German airline Lufthansa’s first and business class international long flights passengers this month. Based at Tower Club at Lebua Hotel & Resort, Bangkok – where they have been in charge of Mezzaluna Restaurant since 2008 – the chefs will create extravagant dishes including Thai salad with fried breast of quail and tamarind sauce, caviar with traditional garnishes, and king prawn confit with palm hearts, mint, lemon and vanilla.

Last year, Mezzaluna won Restaurant of the Year (Best in Asia) and three platinum awards, including Thailand’s Best Restaurant, Most Unique F&B Concept and Most Exquisite Dining Experience Western Cuisine from Hospitality Asia Platinum Awards 2011-2013.

Cooking the booksR. Christopher Christie, executive chef at Marina Bay Sands, Singapore, has amassed over 30 years of international experience in the food and beverage industry, including 20 years in Asia. And now, Canadian Christie – who has been executive chef at several luxury business hotels, such as Langham Hotel Hong Kong, Kowloon Shangri-La, The Ritz-Carlton Atlanta, The Portman Ritz-Carlton Shanghai, Swissotel Seoul and The Westin Philippine Plaza – has drawn on his culinary experience to pen a work of fiction.

The Broken Path is the story of a chef’s rise through the ranks, becoming a celebrated chef, and the price he pays to reach the top.

Protagonist Richard Stratton is Michelin-starred, married to a beautiful actress and seemingly has it all. But of course that cannot be the whole story. He decides to leave everything, return to his native Canada and re-build from the bottom up. Everything goes well until the reappearance of a long-lost love to add some spice to the soup. Then comes a bad review, and suddenly everything hangs in the balance.

“What we see in the media depicts a two-dimensional view of a chef’s life,” Christie says. “Among other goals, my novel seeks to reverse that. To do so, I draw on a professional’s first-hand knowledge of the passion and turbulence that plays out in the making of restaurants and chefs as individuals.”

Chef Tetsuya Wakuda has called the novel: “A beautifully written story of a chef’s life with intimate details of what makes our lives different.”

Bali bounce backBali’s hospitality industry was seriously affected following the terrorist bombings in 2002 and 2005, but with 4,000 rooms coming on-stream over the next two years in Nusa Dua alone all that now seems like ancient history.

A second international airport in the north, meanwhile, could prove a game-changer for the industry, as it would open up a part of the island that has hitherto been inaccessible to all but the most intrepid of backpackers.

“The government is planning to build a second international airport at Singaraja with investors from India,” reports Nicolas Reschke, director of sales and marketing at the Courtyard by Marriott Bali Nusa Dua, a four-star property that opened last year.

So why are investors from India interested in building an airport in Bali? “There are so many licences and permits [required] in India that it is cheaper to hold weddings outside the country, and more and more Indians are holding them in hotels in Bali,” Reschke explains.

Since Bali, like India, is predominately Hindu, there is an undeniable cultural affinity. “Each wedding has got to be better than the last,” Reschke says. “If you do your job well, one wedding can help you make your budget for the entire year.”

In the south of the island, Nusa Dua was the first part to develop and most of the four and five-star properties continue to be located in the south.

A Ritz-Carlton, Kempinski, Aston, and Shangri-La are all in various stages of construction there, and negotiations for a Jumeirah are underway.

In addition to the new hotels, older properties – such as the Ayodia Resort Bali and the Nusa Dua Beach Hotel & Spa Bali, which opened more than 20 years ago – are undergoing extensive renovations in order to stay competitive. Enhancements have been more than cosmetic: improved F&B outlets with revamped menus, sybaritic spas – all but unheard of a few years ago – are just some of the changes.

“A decade ago there was nothing in Seminyak,” says José Luis Calle, managing director of The Balé in Nusa Dua, a 10-year-old, 27-villa boutique hotel that closed in January to undergo extensive renovations, including more villas and the addition of a road-side restaurant.

“Now there is shopping and entertainment, beach-front hotels and resorts.” Calle predicts: “I think there will be three main hubs in the south: Jimbaran, Seminyak/Kuta, and Nusa Dua.”

Just 20 minutes north of Seminyak – if traffic co-operates – is Canggu. Currently popular with backpacking surfers in search of good waves and cheap digs, this sleepy little fishing village is about to be transformed into a sophisticated seaside resort. Ground has already broken on a Six Senses beach-front hotel, and other high-end properties are planned.

By Michael Taylor

AyodyaBaliWorldhotels

NovotelNusaDuaResort&Residence




AHCT February 2012 11Visit us at Gulfood – Stand Z-E54

The world’s number three female tennis player, Victoria Azarenka and popular US men’s player, John Isner were both in Thailand recently to play exhibition matches in the World Tennis Charity Invitation 2012. Azarenka played world number one, Caroline Wozniacki, while Isner played Thai tennis ace, Paradorn Srichapan.

Marking Vietnam as “one of the hottest destinations for 2012”, Thai group Anantara will shortly be opening the 89-room, suite and villa AnantaraMuiNeResort&Spa. With properties in Thailand, the Maldives, Bali, and the United Arab Emirates and new openings scheduled in China, Bali and Abu Dhabi this year, the latest Vietnam resort brings the group listing to 17.

Marriott International has opened its latest offering: TheRenaissanceKohSamuiResort&Spa, Thailand. With exclusive access to the beach at Laem Nan Bay, the private villa property has an opening ‘romance’ package in place until the end of March.

IN BRIEF

Langham Hospitality Group has strengthened its presence in Shanghai signing EatonLuxe,Xinqiao,Shanghaiwith Greenland Group. It’s the group’s fifth property in the city. The 214-room Eaton Luxe, Xinqiao, Shanghai, is scheduled to open in late 2012. Lo Young, regional VP, China, said “Eaton Luxe is proving to be a popular new choice for owners and partners in China who understand the concept of creating an impressive yet never intimidating luxury experience.” Other Shanghai properties include Langham Xintiandi; Langham Yangtze; Eaton Luxe Nanqiao; and 88 Xintiandi.

HoteldeEdge by Rhombus has won another award within its first year of operation. Awarded annually by the Hong Kong Interior Design Association, the hotel has won the Hotel Space category at the Asia-Pacific Interior Design Awards 2011. Opened in May last year, the hotel interior was designed by Hong Kong agency, Cream. It was also named Best Business Hotel Guangdong, Hong Kong, Macau by Let’s Go magazine; Hong Kong’s Most Valuable company 2011 by Mediazone Group; Most Progressive Hotel Group of the Year at the Asia Hotel Forum 2011; and one of the ‘Best Choice International Hotel Management Company for Investors’ at the 11th China Hotel Forum 2010-2011. With four current properties, management company Rhombus International Hotels Group is preparing to open Rhombus Fantasia Chengdu Hotel, the company’s flagship property in China, along with two new hotels in Hong Kong planned for this year and 2013.

NovotelCenturyHongKong has celebrated its 20th anniversary with a ‘20 Years of Building Smile’ cocktail party, which included a lion dance performance and live entertainment. As part of his address, Jerome Stubert, general manager noted, “Being a successful hotel for 20 years is fascinating but it is not easy.” Starting life as Century Hong Kong Hotel in 2001 the hotel was co-branded with Novotel as part of the Accor group. It was also the first Novotel in Hong Kong.

MarriottInternational has been named one of China’s Top Employers 2012 by the CRF Institute. An independent Dutch organisation operating in 13 countries, CRF identifies top performers in HR, leadership, and strategy through a series of evaluation processes and research data. Marriott is the only hotel management company on the 2012 winners’ list and currently manages some 60 hotels and 15,500 members of staff in China. Its portfolio will increase to 100 hotels by 2015, making it one of the largest hotel groups in the country. The CRF Institute says winners are recognised for their outstanding performance in various aspects of human resources such as employee benefits, corporate culture and talent development.

InterContinentalHuaHinResortGM,AndreasPfisterwelcomesVictoriaAzarenkawithatraditionalThai-stylejasminehandgarland

Inthefirstrow,fromleft:BrianDeeson(founder)KennethLi(ownerrepresentative)ShibuyaKazuhito(ownerrepresentative)SamuelShih(chairmanandchiefoperationofficer–AccorGreaterChina)JeromeStubert(generalmanagerofNovotelCenturyHongKong)

Fromrighttoleft:HenryLee,seniorVPGreaterChinaofMarriottInternational,CeciliaLeong,areadirectorofHRSouthChina,SandraNgan,areadirectorofHRNortheastAsia,JimPilarski,chiefHRofficerandStevenVeenendaal,CEOofCRFInstitute.



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India focusBy Victoria Burrows

Tourism in India continues to grow, with figures for foreign tourist arrivals during 2011 at 6.29 million with a growth of 8.9%, according to the Indian Government. This growth beats the United Nations World Tourism Organization’s projected growth rate of 4–5% globally and 7–9% for Asia-Pacific for 2011.

While the growth in international arrivals was in part attributable to two major sporting events – the Commonwealth Games and India’s first Formula One race – Nakul Anand, president of the Hotel Association of India and executive director at ITC, one of India’s largest hotel groups, says it was business visitors largely driving the overall growth.

“The year 2011 has by and large lived up to expectations pan India with business destinations leading the charge,” he says. “With positive economic growth in the country, ‘cautious optimism’ would best describe how the hospitality industry perceives 2012.”

Hoteliers are cautious, he says, largely due to the continuing global economic slump.

“Western economies are yet to see recovery. With the partial positive mood in the US economy and the concurrent pressure on European economies, the travel and tourism sector, and the hotel industry in particular, will continue to see reduced spends. But, India is integral to the growth plans of most economies in the world, so travel into the country will sustain,” he says.

Anand also points out that the rupee-dollar parity makes India an attractive leisure destination and is likely to drive both medium-haul and long-haul travel in 2012.

Hotel development across the country continues at a rapid pace, with a number of hotel chains increasingly showing awareness of and commitment to environmental concerns.

The ITC group in particular stands out. Last year, all of ITC Hotels’ luxury properties were accorded the US Green Building Council’s highest rating of LEED Platinum (Leadership in Energy and Environmental Design).

“This rating means we have [achieved] the global benchmark for environmental standards in the hospitality industry,” says Anand. “Our sustainable development initiatives began over two decades ago; the hotels division has made significant progress through its environment initiatives. An ‘eco responsible’ ethos is an inherent part of our system.”

The group is set to expand this year, especially in the premium luxury segment, with a 600-room integrated hotel complex in Chennai called the ITC Grand Chola, a 400-room hotel in Calcutta, and a hotel close to the UNESCO World Heritage Site of Mahabalipuram in Tamil Nadu state being developed. A luxury resort at the ITC Classic Golf Resort in Gurgaon, near New Delhi, is also being built.

Anand says the group’s strategy is to focus on niche areas and provide unique, differentiated properties through their four brands: ITC Hotels, WelcomeHotel, Fortune and WelcomHeritage.

“We have leveraged the unique advantages that India has to offer in terms of diversity and heritage. Each ITC hotel in the country holds a unique position of being ‘rooted to the soil’, blending local traditions and architecture to offer indigenous experiences to discerning guests,” he says. “Our different brands cater to the emerging needs of travellers in different parts of the country.”

Cacao Barry signs up Aussie chocolate ambassador

Barry Callebaut Asia-Pacific, a subsidiary of Swiss company Barry Callebaut, manufacturer of high-quality cacao and chocolate products, has signed Australian pastry chef Adriano Zumbo in Sydney as its new ambassador in Australia for the Cacao Barry brand.

Zumbo will promote the company’s French gourmet brand Cacao Barry together with its products. His role also means he will work closely with Cacao Barry products to develop new applications and recipes based on chocolate, and participate in

demonstrations during industry events in Australia and Asia-Pacific. One of the most recognised names in the patisserie industry

in Australia, Zumbo honed his skills in pastry kitchens at a number of well-known establishments before setting up his own Adriano Zumbo Patisserie. He is a regular guest pastry chef on Australian Master Chef, has his own TV show, Zumbo, and recently launched a book of the same name.

The Chocolate Ambassadors Club is Barry Callebaut’s exclusive network of renowned professionals including pastry chefs, master confectioners, chocolatiers and chefs de cuisine. The mission of the club is to transfer its chocolate know-how and techniques to other craftsmen all over the world.

The Ambassadors Club is represented in over 20 countries worldwide and has around 155 members.

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As well as taking responsibility for the day-to-day running of the property, a good management company or operator will provide expertise, proven methods and

procedures, and supervision. Mandarin Oriental Hotel Group (MOHG), owner

and operator of some of the world’s most prestigious hotels and resorts now operates, or has under development, 41 hotels representing over 10,000 rooms in 26 countries, of which 18 are in Asia – five managed, seven with equity, one with long-term lease, and five under development. In the US five properties are managed, three with equity, four under development; and through Europe and the Middle East there are 11 hotels – two managed, three with equity, one long-term lease and five under development.

According to Andrew Hirst, MOHG group operations director Asia, “Our aim is always the same, whether a hotel is owned or managed: to successfully operate and deliver 21st century luxury with Oriental charm in each and every destination.” To be successful, with a management project, Hirst adds it is important to work with like-minded partners who share the same aims and beliefs.

New World Hospitality manages a total of 29 properties across three brands, including 19 ultra-luxury Rosewood hotels and resorts, five deluxe New World Hotels and two affiliated New World Hotels, two Pentahotels service hotels and one independent luxury property in London. It is aiming for 90 hotels in operation or in the pipeline by 2016, with Asia-Pacific the main development focus for New World Hotels and

Efficient hotel management can

turn an unsuccessful property

around. So what are the secrets to

running a successful property in

Asia, asks Andrew Dembina

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M a n a g E M E n t


M a n a g E M E n t

AHCT February 2012 19 www.zieher.com

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Pentahotels – targeting the China market in particular, along with key Asian gateway cities.

New World Hospitality chief operating officer, Symon Bridle gave AHCT his nutshell definition of a winning management set-up: “A successful hospitality management operation is able to offer value, expertise and insight to a developer, both during the development process and once the hotel is operational. It is critical that the management company and the developer are aligned in their vision. Ultimately, this is a long-term building process that fosters trusting relationships, delivers positive returns and creates a win-win situation for all parties involved.”

Bridle goes on to say the relationship has to be seen as a partnership with the owner or developer. “Integral to this partnership, the operator must understand the owner’s vision and be able to articulate and realise it in a way that delivers optimum returns, but in a manner that does not contradict

the brand promise.” Essential, Bridle adds, is ensuring the right

brand fit for the developer – not every deal presented will fit with a management company’s vision or brand positioning: “Management companies always need to keep this in mind and be prepared to turn down opportunities that can’t create a win-win scenario. Management companies should not just be looking to ‘plant flags,’ as retaining the integrity of their brands is essential to long-term positioning and future brand success.”

Same but differentWith this in mind then, should rooms, service and F&B be unchanging group signatures or should they ever adapt under management according to the destination of the property or other factors?

Simply put, Hirst says, MOHG aims to deliver the best it can in all operation areas. “Our hotels are also representative of the environment that they are in, and in terms

of design, dining and spa they adapt to fit, but the service that underpins everything comes from our Asian heartland.”

Hirst cites MOHG’s most recent offering in Paris which brought in a French Michelin star chef; has Mandarin Oriental signature spa services applied with French beauty products; and was designed very much along the lines of Parisian haute couture 1930’s décor. “All underpinned with gracious Oriental service.”

Bridle also comments that each brand an operator offers should bring a distinctive service and “people culture”, which is a key signature that has to be carried forward into any new project. “For rooms and F&B, it is important that these components, while having a ‘red thread’ identity to the brand, also feature some flavour related to the location of a project.

“With F&B outlets, it’s even more important to ensure that the concepts suggested fit that market; it is not safe to assume that the style of a successful outlet in location Y will necessarily be a success in location X. Restaurants are very much about tuning in to the local community, and they have to be adapted to the local market’s need.”

Of course nowadays, ‘market perception’ can turn on the press of a button and Bridle says public projections of management companies in blogs, editorial, and print ads all have to be monitored. “A brand has to communicate effectively and consistently across a multitude of avenues,” he says. “Not only to current customers, but also to potential future customers, businesses, business partners and internal team members.

“A brand’s identity is seen via many channels. These include advertising, websites, the physical design style of the product, advertising collateral, processes, the brand’s associates and the service experiences they deliver. The brand can effectively be viewed as the centre of a wheel with these touchpoints spinning off it. If any one of those elements doesn’t deliver on the brand promise, it negatively compromises the brand as a whole. Brands must be consistent to their promise.”

Hirst notes that MOHG’s worldwide marketing team encompasses sales, advertising, PR, brand identity, e-commerce, CRM, consumer marketing, social media, revenue management and reservations. “All are important components that go towards promoting the Mandarin Oriental brand in every market in which we operate,” he emphasises.

Final key points for successful hospitality management Bridle mentions are instilling professional integrity, and offering a distinctive brand, or brands, that can resonate with consumers as well as facilitate the building of effective relationships with staff. “At the end of the day, these people are the key brand ambassadors.”

A successful hospitality management operation

is able to offer value, expertise and insight to a

developer, both during the development process and

once the hotel is operationalSymon Bridle,

New World Hospitality

AndrewHirst,MOHGgroupoperationsdirectorAsia

NewWorldHospitalitychiefoperatingofficerSymonBridle

NewWorldWuhanHotel,ChairmanLounge

Asia-PacificisthemaindevelopmentfocusforNewWorldHotelsandPentahotels–targetingtheChinamarketinparticular

Indonesia is a country of unique cultural charm. Colonial architecture and styles are juxtaposed with the local and traditional, giving it a diverse culture and distinctive vibe. It’s this welcoming yet intriguing ambience which many MICE

players in the region and worldwide anticipate will result in the country’s industry exploding.

In the face of stiff regional competition, in 2007 a dedicated MICE directorate was formed after the Indonesian parliament allocated Rp158 billion (US$17 million) to tourism marketing, of which Rp20 billion (US$2.2 million) was earmarked to promote five priority destinations: West Sumatra, North Sulawasi, South Sulawasi, West Nusatenggara and East Nusatenggara (Bali and Yogyakarta).

The directorate was tasked to increase conventions and meetings in the country by 50%.

“The excellent progress of Indonesia as one of the top-notch MICE destinations is evident from the International Congress and Convention Association 2010 report that moved Indonesia’s MICE ranking from 50th place to 39th in the Asia-Pacific and Middle East regions,” says Berman Lubis, who heads up the country’s MICE Directorate.

Lubis adds there are strategic plans in the pipeline for 2012

AdistinctivecombinationofthetraditionalandmoderncouldseeIndonesiabecomethenextMICEhotspot,writesJoseph Hong

giantSleeping

“to promote and develop MICE destinations in Indonesia through international trade shows, events and bidding, [particularly] within an ASEAN regional context.”

The figures would seem to bear out this optimism. In 2010, the market share of Indonesia’s MICE business stood at 3.7%, approximately 236,082 of the total number of tourist visits for that year. Recent statistics from the Directorate General of Immigration and Central Bureau of Statistics indicate tourist arrivals in 2011 enjoyed steady growth and peaked at 6,270,244 for the period January 2011 and October 2011, an increase of 8.47% with the expected attendant growth in MICE figures to be confirmed.

This bodes well as the estimated foreign exchange earnings from international conventions and exhibitions in Indonesia stand five times higher than earnings from other tourists. Government figures indicate tourist spend to be approximately US$100 to US$150 a day with convention and exhibition visitor tourists spending US$500 to US$600 a day.

Competent resourcesKey focus areas of those in charge of Indonesia’s MICE destinations include creating well-organised infrastructures, and ensuring enough competent staff to support the development of the industry. The

The excellent progress of Indonesia as one of the top-notch MICE destinations is evident from the International Congress and Convention Association 2010 report that moved Indonesia’s MICE ranking from 50th place to 39th in the Asia-Pacific and Middle East regions Berman Lubis, MICE Directorate

BaliInternationalConventionCentreduringthe9thASEAN–IndiaSummit

TheSultanHotelJakarta,aWorldhotelsmemberhotel

NusaDuaBeachHotel

M a r k E t r E p o r t




During the global economic crisis in 2008-9, Indonesia’s tourism sector continued to grow. This shows the sector is resilient to crisis. Thus, it

has potential as the source of national economic growth

Mari Elka Pangestu, Minister of Tourism and Creative Economy

Kempinski through 2012-13. As an example of what is on offer, the Bali International Convention Centre (BICC) is the island’s largest and best-equipped conference and exhibition facility.

At nearly 2,400 square metres, with an unusual 10-metre high ceiling and seating capacity for 2,500 in theatre style arrangements, the facility is connected to The Westin Resort Nusa Dua, and is also close to about 3,000 other five-star hotels within 10 to 30 minute road journeys. The BICC boasts of being the only Southeast Asian conference facility that offers a beachfront location.

The futureIn a recent press conference on the MICE and hospitality industries’ prospects for 2012, Minister of Tourism and Creative Economy, Mari Elka Pangestu gave an overview of foreign tourist arrivals for 2011 and anticipated what’s in the pipeline for 2012 tourist arrivals.

Tourist arrivals for 2011 hit 7.6 million, exceeding the government target of 7.1 million people, and rose 8.5% compared to 2010. The minister stressed such achievements should further the country’s ability to face the challenges posed by 2012. The ministry has set a target of eight million foreign tourist visits for this year with an expected yield of US$8.96 billion (an additional Rp171 billion is expected from domestic tourists).

“Despite bright prospects for tourism in 2012, there is the possibility of global economic turndown. The government will work hard and co-operate with all stakeholders in order to achieve the target set,” said Pangestu. “During the global economic crisis in 2008-9, Indonesia’s tourism sector continued to grow. This shows that [Indonesia’s] sector is resilient to crisis. Thus, it has potential as the source of national economic growth.”

Undoubtedly, Indonesia’s MICE industry faces competition from Thailand’s facilities, from Singapore’s accessibility and technological superiority and from Malaysia’s stakeholders. However, with efforts to build on and improve the country’s infrastructure and the capability of its human resources, as well as pro-active international promotions, marketing and publicity, they could well be contending with a fierce competitor on the international MICE stage.

industry requires trained and skilled professionals with capabilities in a wide range of services such as PR personnel, marketing executives, entrepreneurs, protocol officials as well as interpreters.

To achieve these objectives, several training initiatives and educational programmes, such as the diploma in MICE offered by the Jakarta State Polytechnic, have been established. And the Association of Indonesian Conferences and Conventions has identified 12 cities with the potential to host international conventions and exhibitions: Jakarta, Bandung, Yogyakarta, Bali, Surabaya, Padang, Manado, Batam, Medan and Baliktinggi.

To qualify as potential hosts for international conventions and exhibitions, these cities must have airports with capacity for six to 10 flights a day as well as good accessibility and adequate human resources.

While Jakarta retains pole position on the MICE scoreboard, contributing about 35% of total foreign tourist arrivals since 2003, Bali is often touted as the new ‘conventions capital’ of Indonesia as the infrastructure on the island is already deemed sufficient to sustain the anticipated growth of the MICE industry.

With Bali due to host the 2013 APEC Summit, the hospitality industry has been a hive of construction activity in the luxury sector. New properties are slated for Banyan Tree, IHG, Ritz-Carlton and

WBalilobby

TheWestinResortNusaDua,Bali,banquetrooms



t E c h n o l o g y


At the push of a button today’s hotel guest can control just about everything in their room: television, door security, lighting, temperature, even running a bath. Demands have changed and providing all the gadget comforts of

home – and more – means the days of clock radios and intermittent internet access are over.

It’s an area of the industry where a lot of money is being spent. “We construct a complete replica, fully-functioning hotel bedroom, including a picture of the expected view from the window, which our personnel spend the night in, using all the equipment and reporting back. It is the only way to properly test the functionality of our systems and it ensures they are as intuitive as possible,” Ingvar Herland, general research manager of The Hongkong and Shanghai Hotels’s electronic services department, explains.

‘Convenience’ has taken on a whole new meaning in this technologically advanced age. Whether business or leisure, typically guests now travel with iPads, Blackberries, computers and smartphones, and expect their device of choice to be accommodated throughout the hotel, particularly in their room.

“Guests have different needs,” Herland notes, when discussing what business and leisure travellers now expect and demand. “But there is crossover as people usually take their mobile devices everywhere, and often work when they are on holiday.”

The expectation of constant accessibility means Peninsula rooms provide all-in-one scanner, printer, phone and fax machines, “that way our guests have their own office so there is no need to use

the business centre. All phones are now conference call enabled, which has been well received.” Internet access has always been free of charge.

At Le Meridien Cyberport in Hong Kong, state-of-the-art 42-inch plasma televisions, offering cable and movies-on-demand, iPod docking stations, internet radio, DECT phone, electronic signage and motion sensors inside wardrobes are available in all guest rooms.

“Our iPod docking station comes with an internet radio function, guests can receive thousands of channels from all over the world,” says marketing communications executive Pinky Yim. Deluxe and premier suites are equipped with Bose sound systems with free Wi-Fi available throughout the property. Further, a wireless in-room print service in all guestrooms means guests can print documents through an online portal.

“These things are an important part of the guest experience. We think it’s important to enhance guests’ experiences and satisfaction by combining hospitality and services with technology support.” But Yim emphasises the technology “has to be handy and easy to handle”.

Research fuels technologyIn an attempt to stay one step ahead of demand, service providers such as entertainment and audio solutions company Bose work closely with the hospitality industry to customise systems. “Research fuels technology,” a spokesperson tells AHCT. “Everything leaves an impression on guests, and every distinction, however subtle, has the opportunity to set a hotel apart from the competition.”

As a result Bose says their “intelligent integration systems”, which include high definition screens with surround sound built-in, and innovative new levels of control with step-by-step onscreen instructions for connecting sources, and one button access to options, can “add immeasurably to the image of quality and luxury”.

Likewise the company’s wireless music systems have been a big hit, with guests purchasing for their own homes having experienced the units in hotels. The one-piece, portable sound system introduced by the company in 2009 is particularly popular providing as it does clock, radio, and multi-function music applications (CD, iPod and iPhone connections) with one easy-to-use remote control. “Waveguide speaker technology is compatible with most [devices] and includes auxillary input for additional sound sources,” the spokesperson says.

A number of hotel groups now partner with companies such as Microsoft and Nintendo to create in-room entertainment systems. The Novotel Vaugirard Montparnasse in Paris, for example has teamed up with Microsoft to create Room 3120, which combines high-tech gadgetry and design, allowing guests to control equipment with body gestures and voice command: a wave of the hand turns off the television and a mere whisper will dim the lights.

Future perfect?In the area of security, biometric systems are expected to be increasingly in demand. This new technology identifies by scan and can be adapted for thumbprints or retina recognition. The

Guestroom gadgetry has evolved significantly over the past few years as brands battle to stay ahead in the tech race, writes Zara Horner

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application is useful for door locking systems and safes and helps hotels to address the issue of personal safety.

“Contemporary design and high-tech is the trend,” Le Meridien’s Yim says. “Yet we will still focus on service. [It] is the ‘hospitality’ industry in the first place, so high quality standards of service are still the main element of the guest experience. Design and technology help to provide better facilities to guests and support the hotel’s daily operation, however they can never replace personal engagement and interaction.”

It is that very ‘interaction’ which provides the key. How people interact and are interacted with is changing – there are hotels in the US now with Facebook pages exclusively for guests to hook up online through customised message boards agreeing to eat, drink or sightsee together.

Social networking is just one example of how travellers today don’t change their habits and lifestyle when they are away from home. And features once reserved for the jet-set few are becoming de rigueur as guests expect sophisticated electronics combined with aesthetic design and comfort.

The difficult part is not supplying demand, but predicting it, says Herland. “It’s very challenging because things change so quickly. We update and design new systems to make them as good as possible to the existing technology but we have to factor in flexibility to enable updates of both hardware and software.”

Seconds to loseThe ‘six second rule’– where it is said guests give up trying to use a piece of equipment if they are unable to master it within six seconds, is one Herland is familiar with. “We apply this rule when thinking

of new technology in the rooms,” he says. For example, “We have spent a lot of time researching audio-visual equipment.”

While multi-channel TV and music programme access has been around for some time, Herland points out that nowadays guests want to view and listen to their own content through the room’s entertainment systems. “But docking and cable connections are very challenging. There are so many different standards. We have in-hotel engineers on call any time to help if there is a connectivity problem.”

Crystal ballsIt may be difficult to predict the future but the hospitality industry must do just that in order to provide service and differentiate. Herland says the future will be about interactive units and customisation. He recounts the story of a Japanese guest who, arriving back at the hotel complained of a hard day of negotiating in English and how all he wanted was to hear his own language for the rest of the evening and not have the burden of thinking or hearing in his second language. This duly led to the group introducing language selection options in rooms.

“In-room climate, curtain and lighting remote controls are already available; occupancy sensors ensure guests are not disturbed by house-keeping; motion detectors help in the important area of energy efficiency and digital technology allows us to see the possibility of greater personalisation for guests,” says Herland.

The only challenge then will be where the power sockets go.

In-room climate, curtain and lighting remote controls are already available; occupancy sensors ensure guests are not disturbed by house-keeping; motion detectors help in the important area of energy efficiency and digital technology allows us to see the possibility of greater personalisation for guestsIngvar Herland, The Hongkong and Shanghai Hotels

Design and technology help to provide better facilities to

guests and support the hotel’s daily operation, however they

can never replace personal engagement and interaction

Pinky Yim, Le Meridien Cyberport Hong Kong

IntelligentshowersfromB.S.C.Group

ThePeninsulaoffersnaildryersinthedressingarea

IngvarHerland,generalresearchmanager,TheHongkongandShanghaiHotels

Enhancing the human touch in hotel communications

Founded in 1996, Golden News Enterprises aims at providing a “total telecommunications engineering solution” to meet the needs of organisations varying in size from SMEs to telecommunications operators.

Going beyond traditional hotel telephony services, Golden News Enterprises’ hospitality services simplify personnel-guest interactions and offer essential features for business or day-to-day communication ensuring high-level customer service – all through simple, intuitive services.

iPanelDigital signage plays a similar role in the hotel as TVs do in guestrooms. Action-packed images of brilliant quality create eye-catching stimuli in high-traffic zones and areas in which the guest spends time, such as lobbies, function room entrances and waiting areas. It is always up to-date-and always adapted to the target audience.

With the ability to be viewed on one or multiple screens, the iPanel combines the power of a projector and a PC to enable you to do everything you do on your computer – and more. It offers high mobility, stylish design, wireless connection, has a built-in stereo speaker, timer setting, metal casing and is shock proof.

The iPanel system gives you the freedom and flexibility to focus guests’ attention, without worrying how to manage your multimedia technology. There are no limits for imaginative marketing and it no longer incorporates expensive new design, print and distribution. The touch of the button is all it takes and the content can be controlled and administrated via intranet or internet.

Other advantages of the system include:• Technology: stable and well engineered application software,

advanced infrastructure and affordable LCD and LED screens allow for a wide range of possible applications

• Multi-media content: any content can be fitted for presentation, such as hotel facilities and services, event schedules, time, weather, world clock, currency exchange, flight schedules etc. Animated applications especially have been shown to attract 10 to 15 times more attention. Recall of information is recorded 5 to 10 times higher than those with printed posters

• Administration: no IT knowledge or experience is needed to manage the system

• Promotion: the perfect medium for advertising• Extra revenue: advertisement by third party could generate

additional revenue• Guest service: ‘Way finding’ enables conference guests to

locate correct rooms quickly and easily. Signs are automatically updated from conference management software

GuestPadThe perfect meeting point between telecommunications, information technology and tourism, the GuestPad system not only improves the guest experience but can streamline the hotel’s operation, management and drive revenue, thus enhancing brand value.

An interactive communication platform for hoteliers to interface with guests, GuestPad offers four main functions: My Hotel, My Choice, My Profile and My Tour.

My Hotel provides access to the property’s facilities and services, and includes the telephone directory, events and functions, in-room dining, outlets and a guest survey.

My Choice offers a wealth of information from classified ads and weather, a world clock, currency exchange rates and flight schedules.

My Profile is an area where guests can view their personal information, messages, and preferred language, while My Tour furnishes guests with detailed local travel information and divided into attractions, travel tips, location maps and tour packages available.

It is estimated that by using the GuestPad system, substantial savings can be made on housekeeping, printing and call centre workload, while increases in revenue can be realised in areas of room service, direct marketing, sport, spa and restaurant bookings.

Flexible business modelAiming to cope with the different nature of various hotel’s operation models, a flexible business model may be proposed on a per project basis, including, but not limited to event base rental, contract rental, hire purchase, joint venture and time-base service.

Regardless of the business model, however, Golden News can deliver a ‘one-stop’ total solution service to hoteliers whenever and wherever they need it.

Website: www.goldennews.com.hkEmail: [email protected]

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Bathing beauties

A popular trick for judging the real quality of a well-designed restaurant or hotel is to check out its bathroom. It is amazing how many resplendent interiors offer disappointing – even depressing –

facilities. It’s as if the owner decided that, well into a project, he needed to reign in the budget by trimming the parts no one would notice – he thinks.

Considering that the average guest spends much of their waking hours in the bathroom, it is certainly an area worth some thought. From spatial configuration down to details such as accessories and gadgets, bathrooms must be functional and easy to maintain while reinforcing brand DNA. It is also an ideal place to showcase a designer’s creativity.

While bathrooms in resorts may take up 50% or more of the gross guestroom square footage, the trend for budget and boutique hotels with their smaller footprint is to deconstruct the room’s various furnishings. Vanity counters, sinks and even bathtubs may sit outside the bathroom, with separate cubicles for the toilet and shower. This opens up the space and prevents claustrophobia while facilitating easy sharing of amenities between guests.

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Importance and luxuryFor the Mandarin Oriental Hong Kong’s 2006 renovations, LTW Designworks expanded the bathroom to make the best use of the room while giving each fixture a sense of importance and luxury.

“In city hotels, natural light in a bathroom is important,” says Jeffrey Wilkes, formerly the ‘W’ in LTW and now heading up the Kuala Lumpur-based Design Wilkes. “In addition, regular power outages in countries like India means that natural light in the bathroom won’t make you feel totally closed in,” he adds.

“Hotel bathrooms are good areas for portraying a particular lifestyle,” says Peter Remedios of Remedios Studio, noting that he tends to use a 40–60 bathroom versus bedroom ratio for his mostly five-star projects. Remedios opened a Hong Kong office in 2010 in response to his demanding Asian workload that includes the Ritz-Carlton Kyoto, scheduled to open at the end of the year. “It is a place of refuge, of rejuvenation.”

Sanitarywares are becoming more like furnishings than ever before. Denise Lau, chief operating officer of The B.S.C. Group – one of Hong Kong’s leading suppliers of high-end bathroom and kitchen products – makes it her job to spot emerging trends.

“A feeling of nature and freedom is something we are seeing today,” she notes. “These take the form of free-standing, ergonomic bathtubs made out of natural stone complemented by wood elements that blend perfectly with resort designs.”

Indeed, one of Remedios’ signature flourishes is his sculptural freestanding bathtubs in projects such as Hong Kong’s Landmark

Mandarin Oriental and Altira Macau. He also tries to incorporate Japanese-inspired wet areas such as a separate room for both the shower and tub in hotels that have a more spa-like ambience.

“The concept works in cultures where soaking or bathing is important,” he explains. “It cuts down on the space required for a separate tub and shower, and guests won’t need to step out into a cold room.”

After having to squeeze huge 1800 mm baths in, Wilkes is now designing with smaller freestanding units. “Big tubs take a long time to fill,” he notes. “I also like using wood: it adds warmth and makes the space feel more like a room with furniture.” Although a hand shower is compulsory, the rainshower trend appears to be fading: “Some guests complain that they feel like they’re drowning,” says Wilkes, while Remedios notes “rainshowers use a lot of water.”

Larger bathrooms offer separate dressing and make-up areas with flattering lighting. The Peninsula Tokyo began the trend of including a bevy of gadgets in prep areas such as nail dryers, and hotels that do brisk wedding business are following suit. Compartmentalised toilets are better for predominantly leisure hotels, along with double sinks.

Where’s the wow?“The biggest complaint we have is that the vanity is not large enough,” Wilkes says. “People like space to spread out their stuff.” Lau adds that for resorts, “[stationary] bikes, gym equipment and fireplaces are all wow elements.” They may also include flexible open spaces for portable massage beds or other in-room spa treatments offered by the operator.

A feeling of nature and freedom is something

we are seeing today ... these take the

form of free-standing, ergonomic bathtubs made out of natural stone complemented

by wood elements that blend perfectly with

resort designsDenise Lau,

The B.S.C. Group

LeelaGoabathroom GrandHyattTokyoguestroom

d E s i g n


Flatscreen TVs have become an essential in bathrooms, and Wilkes adds phones should be cordless or with speaker functions for flexibility. “I don’t put too many gadgets into bathrooms – they may not be used,” says Remedios. “I also don’t like too much clutter. Everything should have its place. I like beautifully integrated accessories, such as his and hers toiletries in stitched leather boxes.”

W i l k e s n o t e s t h a t “glamorous, beautiful accessories are currently a big push by all the operators. Soap dish, tissue boxes and other touchy-feely bits are all co-ordinated.”

S u s t a i n a b i l i t y i s a n increasingly dominant issue in hotel bathrooms, with easy

maintenance and reduced water usage the two most important components. For the Ritz-Carlton Kyoto, Remedios had to source a special tub that would be filled with a limited water capacity. Faucets with greater coverage yet use less water are welcome, as are toilets that use less water for flushing, and easy to clean surfaces, which cut down on housekeeping costs as well as supplies.

“A bathroom may look great, but how long does it take to make it that way?” says Wilkes. “In Asia, the standard two to one ratio of staff to guest will disappear soon.” By taking care to specify durable materials that can be practically maintained, designers can create bathrooms that look luxurious without compromising efforts to be greener.”

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htd_Ad_11Jan_(A4)_v2b.pdf 1 12年1月13日上午12:19

Expect to see more stone in high-end bathrooms ... walls don’t have to be solid – frosted or opaque glass lets in light but also provides visual and acoustical privacyPeter Remedios, Remedios Studio

“Expect to see more stone in high-end bathrooms,” predicts Remedios. “Walls don’t have to be solid – frosted or opaque glass lets in light but also provides visual and acoustic privacy.” Wilkes advises against dark or black surfaces, as they will show water marks and soap scum easily. “I also can’t think of anything more impractical than glass vanities,” he laments. “Every little stain shows and if there’s a small chip, the whole thing is trash. With marble, you can always re-grind it.”

While tile still carries the stigma of being a budget material, Lau notes that Italian manufacturer Graniti Fiandre has an “unprecedented 3m by 1.5m tile with stone-look features that are good substitutes for natural stone.”

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MandarinOriental,BangkokRoyalOrientalSuite

ICAMisoneofthelargestcocoaprocessorsintheworld

Few ingredients can rival chocolate for its widespread appeal and versatility. Made from the cacao bean, chocolate

is now an essential ingredient in professional kitchens throughout the region.

Chef Laurent Delcourt of the Regent Taipei uses chocolate on a daily basis to make macaroons, brownies, fondant chocolate cake, mousse, ice cream, sorbet, cookies and sponge cakes.

“The most popular item is the Devil Whispers cake, made with special dark chocolate, 70%, dark chocolate and caramel salty gel,” he says. “I love chocolate, and I’m always looking for new tastes and new associations for it.”

Hong Kong-based Swiss chef Heinz Fischer uses chocolate regularly to make cakes and tartlets, cookies, mousse, terrines, and pralines as well as for decorations.

He also plans to expand his use of chocolate into non-dessert dishes, including soup, salad dressings, game, chicken and pork dishes.

The many uses of chocolate is testament to its versatility, and is mirrored in the variety of products available.

Such variations in chocolate products are necessary to meet chefs’ needs for subtle differences, explains Fischer.

“There is a need for different types depending on amount of cocoa content, sweetness, etc,” he says. “In general, any

good quality couverture must have a very strong aroma, taste, creaminess, smoothness, shine, and not be too sweet. An easy rule of thumb is the sweeter the chocolate, the less aroma.”

Preference for premiumThe number of chocolate lovers in Asia is on the rise, and they are becoming increasingly discerning and health conscious. The result is a preference for premium, bitter chocolate.

Metadesign marketing agency represents chocolate brands Amedei and ICAM, which make professional chocolate products, and Chocolate World, a company that makes chocolate moulds and equipment.

“Dark chocolate of around 70% is most popular as it is the most classic and can be used in various products, not only to make chocolates or pralines, but also cakes, desserts and pastries,” says Metadesign marketing manager Doris Pow.

“People are becoming more inquisitive and understand far more about options in the marketplace,” says Pow, adding that increasingly people are choosing premium over ‘industrial’ chocolate. “Customers want to work with ‘easy-to-use’ chocolates,” she says, and “want more of a selection such as sugar-free, organic and single origin. Dark is typically more [popular] and people like to know the production process

Quality chocolate is becoming increasingly popular in Asia both on its own and as an ingredient. Liana Cafolla finds out more

Some of the spices are quite compatible with chocolate, for example, chilli and coriander ... some others, like sea salt and wasabi are, in my opinion, not correct – more confusion than fusionChef Heinz Fischer

Bittersweet symphony

Amedeiproducesarangeofsingleoriginchocolates

HeinzFischer–consumerknowledgehasledthedrivetodarkchocolate

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from bean to bar.”French chocolate maker Valrhona has

been distributing chocolate in Asia for more than 30 years, and as well as products for the retail market, specialises in high-quality chocolate couvertures in a range of flavours for the horeca market.

Valrhona’s dark chocolates are seeing rising demand. “Hotels and restaurants are using more and more dark chocolate since the clients are looking for tastier desserts and less sugar,” says Pierre Tabarie, Valrhona brand manager Asia-Pacific.

Fischer believes consumer knowledge has led the drive to dark chocolate. “Chocolate has become a lot more popular in Asia over the past few years, and the knowledge of what is a good chocolate has increased tremendously,” he says. “To my understanding, dark, medium-bitter chocolate has become quite popular. Sweeter varieties are not liked as much.”

At Belgian manufacturer, Barry Callebaut – selling under brand names Callebaut, Cacao Barry, and Carma – 70% of the business derives from its food

manufacturers products business, with liquid and couverture chocolate the biggest sellers, explains external communications manager Raphael Wermuth. He believes rising obesity levels around the world are helping to change the traditional ingredients of chocolate.

“Although chocolate is the ultimate comfort food, consumers are interested in healthier alternatives to standard chocolate. More and more, they are choosing products free from allergens or have ‘cleaner’ labels – like gluten-free, lactose-free, and without artificial colours and aromas.”

In response, the company recently launched chocolates sweetened with fruit sugar and Stevia, a natural sweetener.

But chocolate made with different spices and seasonings is receiving a mixed reception from chefs.

“Some of the spices are quite compatible with chocolate, for example, chilli and coriander,” says Fischer. He is dubious, though about other combinations. “Some others, like sea salt and wasabi are, in my opinion, not correct – more confusion than fusion.”

Delcourt disagrees, and admits, “A new trend that I would like to try is using salty chocolate, which goes nicely with some meat or fish.”

Trading fairFair trade has won consumer loyalty in products such as coffee, but chocolate is proving a harder sell. Metadesign’s chocolate clients offer fair trade chocolate, but demand is low, says Pow. “Demand for fair

trade chocolate is not really common yet, but we do have some clients requesting these products [as long as there are] documents of proof.”

Valrhona works closely with planters to ensure they are treated fairly, but says demand is muted. “Although people do talk about fair trade, customers in Asia are not into it that much yet,” says Tabarie.

Callebaut also offers fair trade products, but describes the market as niche, though growing faster in recent years.

For chefs, fair trade products are regrettably few. “The problem is that we don’t have many fair trade products on the market, but of course that would be a plus,” says Delcourt.

Demand for fair trade chocolate is low because it costs more, according to Fischer. “The main issue is still the price, which is on the higher side, and to some extent, the perception of a different quality.”

A sense of placeProvenance, or the origin of the chocolate, has a direct impact on taste, but often comes second to other demand factors, such as price and availability.

“[The most important] factor can be price, depending on [the] place, customers, and type of usage,” says Fischer. The relative importance of different factors depends on whether he is cooking for a one-off occasion or as part of the daily menu. “If it is for an on-going production, reliability of supply, quality and price [are key].”

Regent Taipei’s Delcourt has a different

view. “The first specification I look for in chocolate will be the country origin,” he says. For example, “chocolate from South America and South Africa taste different. So I would always look for a chocolate that has the most appropriate flavour for different chocolate [creations].”

Hitting the pocketChocolate prices have risen by as much as 30% in the last year, according to Metadesign’s Pow, and Callebaut’s Wermuth believes the price of raw cocoa is set to rise. That is pushing companies to diversify in a cost effective way.

“Many of our customers are increasingly moving towards cost efficient product solutions and we see a growing interest in compounds and f i l l ings ,” says Wermuth. “On the other hand, indulgence remains the best rationale for premium chocolate products.”

Despite rising costs, chocolate lovers will demand more premium products, believes Tabarie. “Asia will keep on discovering quality chocolate and learn to appreciate it,” he predicts. “More than quantity, quality and taste will prevail.”

Dark chocolate of around 70% is most popular as it is the most classic chocolate and can be used in various productsDoris Pow, Metadesign

ChefLaurenDelcourt,theRegentTaipei–looksfirstforcountryorigin

BelgianmanufacturerBarryCallebautsellsunderbrandnamesCallebaut,CacaoBarryandCarma

PralinesfromAmedei

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We’re all waiting for the second shoe to drop. With economic uncertainty prevailing in the Eurozone, and no sign of political consensus on how to resolve its difficulties, we can be sure that Asia will

experience some adverse effects. Just how severe those will be, however, remains unclear, and

although the volumes of spirits sold in the Year of the Dragon will undoubtedly be affected by global economic conditions, well established trends in terms of market share and direction appear unlikely to be greatly disrupted.

According to a recent International Wine and Spirit Record (IWSR) study conducted on behalf of the trade show organiser VINEXPO, Asia is the continent that consumes the most spirits, and accounted for 44.6% of total world consumption in 2009 – a 5.48% increase compared to 2003.

Consumption actually decreased marginally in 2010, but the IWSR Forecast Report 2011-16 is optimistic on the region’s future

In spite of global financial uncertainty there is still optimism that consumption of spirits in the

region is set to rise, particularly in the two largest Asian markets, China

and India, reports Robin Lynam

Drinking to thE fUtUrEspirits consumption trends, predicting strong growth in what are potentially by far the two biggest Asian markets, China and India.

Total spirits consumption from India to Japan is projected to rise from 2.81 billion cases to 3.32 billion, with 63.2% of those sales coming from China and 22.7% from India.

According to an IWSR statement, “The growing importance of brown spirits will be a key trend, as will continued, and significant, premiumisation, although at a slower rate than previously due to a weaker economic outlook for many countries.”

Growth in the premium sector is expected to be mostly in the brown spirits – particularly whisky – and vodka categories.

Basic local white spirits such as China’s baijiu are likely to be the losers from this, although aged maotai in China is still being sold for surprisingly high prices. It is less esteemed in export markets. Sales of imported spirits and liqueurs in general are expected to grow.

According to the Scotch Whisky Association, sales of the drink to China are currently worth about US$122.5 million per year, or 2.5% of global sales, but those figures are forecast to double over the next five years.

There is increasing interest also in high-end US whiskeys, and in single malts from Taiwan and Japan, but the strongest category remains deluxe blended scotch whisky, with the two giants in that field – Diageo’s Johnnie Walker and Pernod Ricard’s Chivas Regal – competing strongly with each other for market share in Asian territories.

Branded blend drinkers, however, seem to be increasingly interested in single malt Scotch whisky, a trend led in most

markets by the Edrington Group’s The Macallan, as David Cox, The Macallan’s director of fine and rare whiskies, explains. “From Japan and South Korea down to Singapore and Indonesia, the Asia-Pacific region now generates the lion’s share of The Macallan’s global revenue, underpinned by the brand’s status as the number one single malt by volume and value in Japan, China, Hong Kong, Taiwan, Singapore and Malaysia.”

Cox is bullish on prospects for 2012, and argues that the trend of trading upwards among Asia’s younger drinkers strongly favours the single malt sector.

“The success of The Macallan is founded on the growing appreciation of single malt Scotch whisky among a new generation of well-travelled, inquisitive consumers, with relatively high levels of disposable income, keen to explore the finest products across many consumer sectors. The Macallan, founded in 1824, established an early name for the quality and reputation of its product from its beginnings in the 19th century.

“Despite continuing uncertainties in Europe and the US, with the consequent implications for exports from the region, trade and consumer confidence and buying power in the single malt sector remains buoyant, fuelling optimism that the strong growth trend evident since the turn of the millennium will continue through 2012,” Cox says.

According to one industry source the last five years have seen single malt in Asia grow from about 2% of the whisky market to about 5%.

In 2000, duty free single malt accounted for about 6% to 7% of whisky sales. In 2010 it had become 14%. Globally from 2002 to 2009 it grew from 13% to 16%. In Japan it grew [over the same period] from 4% to 10% and in South Korea from 4% to 8%. In

PernodRicard’sAbsolutisbattlinginacompetitivemarket

GOInG lOCAlwhile Asia’s consumers are buying into upmarket imported spirit brands, the companies that make them are buying into local distilleries.

in 2011 diageo, which acquired 10% of sichuan chengdu Quanxing group co in 2007, increased its stake to a controlling interest of 53%.

The company makes the shuijingfang white spirit brand, the leading chinese export brand in the spirits category, and diageo plans to market it aggressively internationally. shuijingfang already has about 10% of the vast, if shrinking, chinese baijiu market.

diageo has also increased its holding in the Vietnamese group hanoi liquor Joint stock company (halico), buying a further 5%, bringing its stake to 30%. halico is Vietnam’s largest producer of branded spirits, including the popular hanoi Vodka.

in 2007 lVMh acquired 55% of the wen Jun distillery in sichuan, and has entered the baijiu market with a product called wen Jun, which is being marketed in the style of the lVMh premium vodkas belvedere and chopin.

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Taiwan it grew from 8% to 50%. That’s all global travel retail, but it’s a very good indicator of consumer behaviour. There’s a wide choice on the shelves and tax isn’t a factor.”

Although The Macallan leads among the malts in Asia, the biggest seller internationally remains William Grant and Sons’ Glenfiddich, and there is also strong competition from the biggest seller in Scotland, LVMH’s Glenmorangie, and from Pernod Ricard’s The Glenlivet.

Edrington also owns the Orkney single malt brand, Highland Park, and Famous Grouse, the number one selling blended whisky in Scotland, which is also among the leaders in its sector in Taiwan and Hong Kong.

Brandy snaps backCognac may not be doing quite as well as Scotch, but from a position not so long ago when it looked likely to be sidelined as ‘the older generation’s drink’, it has bounced back strongly.

Asian consumption of cognac grew by 28.7% in 2010, and statistics from the Bureau National Interprofessionnel du Cognac indicate an increase in the volumes of higher quality cognacs – the VSOP and XO grades – being shipped. These now account for 54.4% of the total market.

China is the principal driver of this growth, which was up 58% year-on-year in 2010 over 2009.

The leading cognac brands in Asia remain Hennessy, Pernod Ricard’s Martell and Remy Martin, which compete strongly throughout the region.

Martell, however, intends to use the centenary this year of its iconic Cordon Bleu Cognac’s establishment as a platform for extensive promotional activity under the theme ‘100 years of infinite discovery of taste’.

Martell has unveiled two special centenary edition gift packs to mark the anniversary. Available in Hong Kong priced at HK$1,338 (US$172) for the standard edition, which comes in new packaging, and HK$3,828 (US$493) for the limited edition, of which only 600 will be sold in the city, and which also contains a small bottle of Cognac Borderies, they are likely to be popular gifts.

Premiumisation has always driven the Asian cognac market, with drinkers aspiring to XO grades of the spirit and above. That trend is now emerging in vodka, with Grey Goose enjoying a commanding lead among the premium grades of spirit, while Diageo’s Smirnoff and Pernod Ricard’s Absolut slug it out in the standard category.

Gin is also showing signs of making a comeback with relatively new products such as Hendricks, Sacred Gin, and Berry Bros No. 3 competing for back-bar space with established names such as Bombay Sapphire and Tanqueray.

A rum thingRum is a much stronger category internationally than it is generally in Asia – outside Thailand and the Philippines where local brands are popular – but, like gin, around the region it is growing at a rate of about 3% to 4% per year.

The most rapidly growing spirit category in China, albeit from a low base is tequila, consumption of which shot up by 163.5% between 2005 and 2009, a development accounted for by the increasing popularity of cocktail consumption in bars all over the country.

In the words of one industry source, “I don’t see the market being much affected by Europe. There is a very distinctive, well-established drinking culture in which consumers upgrade themselves. They have done that in the past, and I don’t see that changing.”

BerryBrosNo.3giniscompetingwithmoreestablishednames

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The 2,561-room Marina Bay Sands in Singapore takes pride in ensuring guests are well rested. “Our mattress brand is Sealy and the model is specially designed for our resort. The beds are used throughout all Las Vegas Sands properties as well,” says Gayathri Ramasamy, communications officer at the property.

Sealy Asia account manager, Roz Poon, says the company is a popular hospitality supplier because it focuses on selling high-quality mattresses and box springs. Poon says the main requirements for a great mattress are simple – comfort, support and durability. Sealy Asia is a joint venture between Sealy Inc. and Sealy of Australia and supplies hotels throughout the region.

Having selected a great mattress, to add cocooning comfort, the luxe factor is increased by adding layers of down and feathers (or alternative fibres) and, increasingly, a choice of pillows.

Sweet dreams

People come in all shapes and sizes, yet hotels need to

find a happy medium in terms of the beds they offer, writes

Ruth Williams

The Four Seasons Sydney made headl ines worldwide last summer when it included a hotel bed to keep in a room

package. For A$3,500 (US$3,600) the ‘celebrity bed package’ included one night in a premier room, a bottle of Champagne on arrival, breakfast for two, and home delivery of a luxurious king-size Four Seasons bed for guests living in Australia. But whether you let guests keep the bed or not, a good night’s sleep and a super comfortable bed are essential parts of today’s five-star hotel brand standards.

For Hilton Hotels and Resorts properties in Asia-Pacific that means all beds feature Suite Dreams by Serta mattresses and box sets, while Conrad Hotels and Resorts properties offer the Conrad Plush Beds by Serta. Meanwhile, Waldorf Astoria Hotels and Resorts’ properties offer the Waldorf Astoria Plush Beds by Serta to ensure a great night’s sleep.

Sheer luxuryMarina Bay Sands builds on its foundation mattress by adding layers of soft fluffy mattress toppers and duvets. It opts for a two-inch feather pillow on a mattress. “The sleeper has their head on a feather pillow and is lying on a bed of feather combined with a light and fluffy feather duvet on top. It gives the guest a sense of sheer luxury,” says Ramasamy. All beds feature feather pillows on the bed and have an alternative foam pillow in the cupboard. To tailor each bed to the guest further, the hotel offers a pillow menu (see sidebar).

Creating comfort above and around the mattress is the focus of the Downia brand. “Down and natural feather-filled pillows, quilts and mattress toppers are our most popular products with five-star hotels,” says Samantha Hyland, managing director of distributor Siam Feather Products, Thailand.

The main requirements for a great mattress are simple – comfort, support and durabilityRoz Poon, Sealy Asia

Originally founded in Australia in 1911, Downia is a collection of family-owned companies, including Siam Feather Products. Downia’s clients include JW Marriott properties, The St. Regis Bangkok, Amanpuri, Anantara Kihavah and Banyan Tree Samui.

“Since 2010 we have offered all bedding items, starting from pillows, duvets, mattress toppers, protectors, bed linen up to bed runner, bed skirt and decorative pillows,” says Hyland. The company also makes bedding and accessories for baby cots as well as a full range of hotel linens.

All Downia natural filled products are processed to hypoallergenic standard. Hyland says natural filled products are greener and sustainable because they are by-products of duck and goose meat production. “We are passionate, ethical and reliable, qualities which we believe to be fundamental to provide good service to our hotel clients,” Hyland says.

MarinaBaySands’featherpillowsaresocomfortablethattheyhavesoldmanytoguests

PhuketTrisaraonNaithornBeachevenofferspregnantguestsaspeciallydesignedpillow

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PIllOW TAlk Pillow menus have found their way into a wide range of properties in recent years. For some hotels it’s a way to distinguish between rooms and offer extra choice in executive floors, suites or villas, but a growing number of hotels are offering all guests a choice.

At the exclusive Trisara in Phuket all guests are presented with an extensive pillow menu. Options include a choice of firm or medium-firm microfibre polyester pillows that provide ‘down-like’ comfort; a contour pillow; an organic kapok pillow; a buckwheat pillow; and for pregnant guests a specially designed pillow to help support both the lower back and ‘the bump’ while resting.

Marina Bay Sands’ (MBS) Gayathri Ramasamy says the hotel feather pillows are so comfortable that they have sold many to guests after their stay. The MBS also has a pillow menu for top-tier suite guests. “This pillow menu consists of eight different types of pillows ranging from anti-snore to buckwheat pillows. Based on guest comments, our memory pillow is a clear winner in terms of popularity.“

Swissôtel Hotels & Resorts lets each guest choose the pillow that is just right for them. The brand’s à la carte pillow menu includes a neck support pillow, a heat regulating, cotton-covered organic spelt-filled pillow and a hypoallergenic pillow. Guests who like to sleep on their side can opt for a body cuddler pillow that supports the head and takes the strain off the spine.

At the Swissôtel Grand Shanghai, Michelle Chong, director of PR and communications, says the Swiss Pine pillow is the most popular choice. Guests love trying the pillow as it gives off a soothing scent of pine resin and reduces night-time perspiration around the head and neck, she believes.

Audrey Wong of Hilton Worldwide explains the group varies its pillow menu by brand and geographical location. For example, at Waldorf Astoria Maldives, there is a choice of luxury Ploh pillows including super-soft but resilient double goose down pillows, 100% buckwheat pillows and Holofil for guests who are allergic to feathers. The most popular pillow however, she says, is the temperature sensitive neck support pillow that conforms to the body’s contours.

In contrast to the tropical Maldives, at the Hilton Niseko Village ski resort in Japan, five different pillows are offered: memory form, traditional Japanese Sobagara pillows, microfibre and straw. Wong says Japanese guests prefer Sobagara pillows while international guests are more likely to opt for the memory form pillows.

Given a choice of nine pillows, guests at the Millennium Hilton Bangkok, meanwhile, are most likely to opt for the Pillopedic contour foam pillow.

Renew and refreshDownia also offers hotels a refurbishment service. It will re-case fillings (after a refreshing process) saving energy and substantial costs to hotels. “We also advise hotels on the most cost effective solutions for their beds, stripping away unfounded preconceived premiums which add unnecessary cost with no clear technical benefits. To that end we will continue to promote the use of carefully vetted duck down, which is technically on par with goose but more abundant and less costly.”

The Pacific Coast Feather Company is the regional arm of one of the best-selling brands of bedding in the US. Established in 1884, it is the leading supplier of premium down pillows to top hotels there. Of eight million hotel beds in North America, over 2.5 million feature Pacific Coast products, and the company has worked very closely with hotels to help them strengthen their brand awareness and improve guest satisfaction through special ‘sleeping programmes’.

In addition to the Pacific Coast down and feather collections it also offers fillings made from renewable sources, such as corn, in its Inego range, and fillings made from recycled materials in its Restful Nights Renova collection. Highly durable, yet comfortable, Renova fibre is made from 100% post-consumer recycled clear plastic bottles.

Pacific Coast has established offices in Hong Kong, Shenzhen, Guangzhou, Shanghai and Beijing; its clients include the Park Hyatt Beijing, the Ritz-Carlton Shenzhen and the Marco Polo Group hotels in Hong Kong.

Swissotelpillowmenu–SwissPineisthemostpopularchoice

NisekoHiltonoffersfivedifferentpillowstypes

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Don’t go with the flowOne hospitality group that could never be accused of failing to make bold design statements is the W chain.

W Hong Kong director of operations, James Walkden, and director of style, Ellen So (part of the operation teams and in charge of the styling of hotel rooms and public areas), make decisions regarding furniture purchasing decisions at the hotel.

So says that each W property has its own ‘design narrative’. “In the case of W Hong Kong, the purchasing decision would be made primarily by us based on this narrative,” she states. “We have a forest theme which is symbolic of this city, Hong Kong, composed of numerous skyscrapers reaching up to create a symbolic urban canopy. It is also about curiosity and exoticism, where discovery waits around every turn and each level reveals something new.”

Recent additions at the W Hong Kong have included new fabric on all living room furniture, although they have been kept in similar colours and fabrics as the original designs.

So adds that when it comes to making new furniture investments, these are made on an ‘as and when’ basis.

“We prefer to keep the hotel to a constant and consistent high standard, so furniture is replaced when required following our brand guidelines and design concept, not only when we have a major project or revamp.”

In an unpredictable economic climate, hotels tend to look for furniture which is

not only stylish and comfortable but also affordable, reports Daniel Creffield

While most decisions are made through the head office, we don’t say all nine hotels have to have the same chair. Each has its own design, each has a unique image for each locationP T Wong, projects group, The Hongkong and Shanghai Hotelssubstance

Styleand

Hotel furniture is more than just objects at which guests sit, sleep or eat. It also represents a way for the property to make a statement of intent about what it is and the way in which it wants to be viewed.

Whether it is tables and chairs, desks and bureau guest-room furniture, bookcases, cabinets, sideboards or entertainment stands, first impressions count. A potential guest will walk into a hotel and typically – consciously or not – appraise the general scale of the entrance and lobby, the number and attitude of staff, and the decor and furniture.

So while furniture should be functional, it should also fit with the hotel’s concept and theme, and ideally possess a little je ne sais quoi. Most guests look for comfort and convenience, but also for something that appeals to them, and makes them feel special. So it’s sometimes worth taking a bit of a risk and daring to be different.

ModernfurnitureatWHongKong’sWetDeckbarontheproperty’s76thfloor

WHotelHongKong’sdirectorofstyleEllenSo

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Big chain hotels are going for comfort and convenience and also want value

and economy – price is [an] increasingly important factor. Regular hotels are

more cautious at the moment. When the economy is uncertain people tend to

be more conservativePeter Mikkelsen, Kian managing director

Quality and valueBased in Malaysia, Kian is a leader in the design, manufacture, contract and export of furniture, particularly tables and chairs for the hospitality industry, where the company has earned a name for quality and value. Founded in 1983, Kian’s products can be found in more than 100 countries worldwide.

Kian managing director Peter Mikkelsen says the company supplies furniture to hotels, high-end restaurants and the mass market, fitting-out three

outlets a week for fast-food restaurants in China and Malaysia.Kian supplies three to five-star hotels and from boutique

properties to those with hundreds of rooms, providing public areas and rooms with tables and chairs, sofas and beds.

The company also offers a custom-made furniture service for hotels and restaurants. “Currently some boutique hotels look for a theme and build the hotel around that – that’s where we can help to customise according to their needs,” says Mikkelsen.

But he adds that in general terms, hotels are looking for furniture that is comfortable and practical, as guests know exactly what they want – comfort and to be able to relax.

“Big chain hotels are going for comfort and convenience and also want value and economy – price is [an] increasingly important factor,” he stresses. “Regular hotels are more cautious at the moment. When the economy is uncertain people tend to be more conservative.

“All clients are now very price conscious. This is different from before. However, there are creative ways to save money. There is a worldwide trend – in Europe and the US especially – to source furniture from Asia, from people like us.”

Guestroom transformationThe grande dame of Hong Kong, The Peninsula Hotel, has recently embarked on a landmark two-phase room enhancement programme to showcase classical modern design in its new guestroom interiors.

The programme will culminate in a project that will see all 297 of the hotel’s guestrooms transformed. Initially focusing on guestrooms in The Peninsula Tower, which will re-open in August 2012, these new rooms will pave the way for the transformation of guestrooms within the original building, to be fully unveiled in early 2013.

Conceived by The Peninsula Hotel’s in-house design team, the newly enhanced rooms will showcase the finest materials and craftsmanship with an accent on “classic modernity, simplicity and chic elegance”.

P T Wong, general manager projects group, The Hongkong and Shanghai Hotels, says the process of furniture purchasing is a team effort which starts “all the way at the beginning” when a list of potential manufacturers and suppliers is identified.

Pieces are bought from different suppliers and their quality and performance assessed, as well as their track record, and based on that the decision will be made as to whether they are fit for the Peninsula.

A mock-up of a fully-functional room is built and samples of the furniture being considered is brought in, adds Wong. Staff will then stay in the room and give feedback.

“While most decisions are made through the head office, we don’t say all nine hotels have to have the same chair. Each has its own design, each has a unique image for each location.”

Over the past 12 months, the group has purchased furniture for the Peninsula Residences in Shanghai, including tables, chairs, sofas and coffee tables. It has also just confirmed the supply contract for Peninsula Hong Kong’s new renovation project and notified the winner. The contract will be for sofas, coffee tables, writing desks, dressing tables, desk chairs and bed-end benches.

Wong says designers play a part in the hotel’s decision making when it comes to investing in furniture. “While it’s ultimately a company decision, we need a designer to help make those decisions,” he says.

“We tend to be more simple, elegant, tailored and bespoke. You can buy off-the-shelf, but we like something unique, so we always work with a designer to find something that sits within the design context of the overall property.”

And he adds that the group tends to look to its own design requirements rather than what other people are doing.

“We go with our own view in terms of look and feel, rather than following trends – we are small enough to be able to do unique properties compared to other groups where they are heavily influenced by the owner. We have the freedom to do what we feel is right for us.”

PeninsulaHongKongguestroom–furniturepurchasingisateameffort

MoluccadiningfurniturefromKianattheDamaiPuriResort&Spa

KiansuppliedfurnituretotheSunwayResortHotel&Spa’sFuzionrestaurant

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The Schaerer Coffee Prime at Gulfood 2012:

19. - 22. February 2012Hall 2 / Stand C2 - 28

Schaerer AG, Allmendweg 8, 4528 Zuchwil, Switzerland, t: 032 681 62 00, [email protected]

Schaerer Coffee Prime

The first choice for Connoisseurs and accountants

Gourmet beverages at the press of a button – simply prepared in perfect quality.

Disposable concept for fresh milk: no cleaning, no chemicals.

Perfect for self-service thanks to the "TouchIT" touch screen user panel.

Cost-saving and environmentally friendly to operate and clean.

Schaerer Coffee Prime

Ideal for restaurants, vending, offices, cafes, universities, bistros, hospitals, bars, sports centres, cultural events, workshops, filling stations, car dealerships ...

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p r o d u c t n E w s

The hearth of cookingAustralian cooking equipment manufacturer, Beech Ovens, has released a series of videos showcasing the versatility of their stone hearth oven range. Not just a pizza oven, the units grill, sauté, roast, and braise.

The new videos – and all previous Beech Ovens films – are available to view online. A second series of cooking videos will be released later this year.

Formoreinformation:www.beechovens.com/videos/cooking

Coffee ISMelitta SystemService presents the fully automatic coffee machine Melitta bar-cube IS. Simple operation with a high degree of hygienic safety, the low-profile machine’s innovative design includes distinctive lighting. With a compact design, the Melitta bar-cube IS stores 30 beverage specialties via five operating levels, with clear information on each step via the machine’s display. Additionally, two different coffee beans or chocolate varieties may be processed in parallel using milk or powdered milk.

Detachable bean containers, metal brewing units, a robust rotation pump, stainless steel grinding disks, a variable pressure system for various coffees, a micro-fine sieve and a HACCP-certified, automatic cleaning system add to an easy-to-clean milk frothing system and milk refrigeration module – three litres of milk can be kept cool for fast and perfect froth preparation.

Formoreinformation:www.melittasystemservice.de

Very amusingBuffet specialist Zieher’s new Amuse series by glass designer Michael Schwarzmüller allows creative staging of smaller food items and finger foods. Desserts, soups, dips, purees or drinks all look more appetising in the range of filigree glassware. The handblown glass comes in a variety of forms to ensure maximum versatility and ‘amusement’. Though thin-walled the cups and bowls are made of heat resistant material making them solid and functional. There are double-walled bowls to maintain heat or cold.

Formoreinformation:www.zieher.com

Sensing changeWarewashing specialist Hobart has taken the company’s Sensotronic system to the third round. Further optimisations have reduced water, detergent and energy consumption in the new Generation 2012 Premax models. Premax FTP flight-type and Premax CP rack-type dishwashers now “give substantial reductions in operating costs together with major improvements in process reliability,” says the company. Intelligent Sensotronic technology automatically detects actual load as well as gaps in the washware to reduce water, detergent and energy consumption to a minimum with potential savings in operating costs of up to 10% compared to previous models.

The new pan-washing Intensive2 programme in Premax FTP models detects pots and pans as they are placed into the appliance and adjusts washing and rinsing parameters accordingly. Both CP and FTP machines detect glasses and cutlery. A water consumption control automatically controls supply according to wash speed while the new Premax FTP models control the appliance’s speed according to conveyor belt load, and monitor water use that way as well. Models with two water tanks keep one tank on stand-by until the appliance runs at full capacity, cutting operating costs again by up to 20%.

An automatic checking system suggests corrective measures before the start button is pressed.

Formoreinformation:www.hobart-export.com

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c u l i n a r y n E w s


Experience a true Hospitality Showcase in

9 - 12 March 2012 • Singapore Expo

A subsidiary of: Supported by:Organiser: Official publication:Held in:Endorsed by:

IFFS unveils the inaugural edition of SingaPlural, which represents a celebration of design elements in the city, taking the form of a creative and inspirational journey with a unique design trail. From 9-11 March 2012, SingaPlural will feature bite-sized tours around key design hotspots in the city centre to showcase local furniture design talent. Held in conjunction with IFFS/AFS, SingaPlural will be open to both trade visitors and the public.

Debuting for the first time alongside IFFS/AFS, the Hospitality.Design.Furniture. CONVERGE ASIA 2012 is a conference that brings you an unprecedented platform to discover and gain insights into the latest hospitality design trends, innovations and tap on new markets. For bookings and more information, please visit www.hdf.tpgi.org

Network and source at Hospitality Asia 2012 for a dynamic showcase of products, coupled with the latest developments and trends for the hospitality and contract manufacturing industries from Asia and beyond.

Co-locating Shows: International Furniture Fair Singapore 2012/29th ASEAN Furniture Show | Deco Asia 2012www.HospitalityAsia.com.sg / www.iffs.com.sg / www.decoasia.com.sg

Connect with us

Helping hand to healthShould guests be trying to detox after some festive over-indulgence, you can help by offering up Stephen James Luxury Organics latest range of energy bars. Designed to help the body re-balance, the bars can be integrated into any detox or diet. The range includes the smart bar, the beauty bar, the choco bar, Tokyo bar, and pizza bar. The Activated! energy bars contain nuts and pre-sprouted seeds and are packed with bio-active nutrients. The bars are suitable for those who are lactose and gluten intolerant, as well as diabetics, as they are sweetened with natural coconut flower nectar. The Activated! Range is 100% organic, with no additives, fillers or dairy.

Formoreinformation:www.sjluxury.com

Roll callFrench Master bakers Bridor have developed a new range. The Professionnel signature breads from chef Gaston Lenôtre’s Lenôtre House, are partly-baked, frozen, individual bread rolls fully adapted to the needs of hotels, restaurants and catering companies. Bridor and Lenôtre only use high-quality French ingredients and employ special kneading and fermentation processes to achieve an authentic range of breads. The products need to be baked between eight to 12 minutes and come in seven different varieties at 40g to 50g: countrystyle roll; cereal roll; mini plain baguette; mini black olive baguette; rustic square roll; green olive triangle; epi roll; and a fruit bread designed to accompany foie gras or cheese.

Formoreinformation:www.groupeleduff.com

Valrhona has added an exceptional varietal to its special dark chocolate range. The single plantation chocolate is distinguished by subtle flavours and character and already features Ampamakia from Madagascar and Gran Couva from Trinidad. The range of estate grown chocolates has now been enriched by a new Cru: El Pedregal. From the foot of the Andes in Venezuela the chocolate is made from the rare Porcelana cocoa bean, which is known for its unique aroma and complete lack of bitterness. Cultivation of the Porcelana had been abandoned due to low productivity: it takes 1,000 flowers to produce the required number of beans. For the past 20 years Valrhona has sought to revive this long forgotten cocoa variety, the result is El Pedregal – distinguished by its light colour, naturally milky texture, and aromas of honey, hot bread and dried fruit.

Formoreinformation:www.valrhona.com

Patience pays off

DATE EvEnT DETAIlS ORGAnISER

Supercharge your business at Gulfood! The world’s biggest annual food & hospitality showcase, at the heart of one of the most important global markets Gulfood is the essential sales and sourcing opportunity for the entire MENASA region, with over 20 years’ experience connecting international buyers with market-leading suppliers from around the world.

Established in 1994, HORECA is the region’s largest annual meeting place for both the Hospitality and Food & Beverage Service Industries. HORECA 19th edition includes The International Trade Show for the Hospitality & Foodservice Industry, The International Trade Show for the Food Industry and Beirut International Wine & Drinks Fair.

Hospitality Asia features a dynamic showcase of the finest furniture and furnishing products from Asia and beyond, highlighting the latest developments and products for the hospitality and contract furniture industry. Co-located with the International Furniture Fair Singapore ASEAN Show and Deco Asia 2012, the trilogy of events promises to be an inspiring show that will take place from 9 – 12 March 2012 at the Singapore Expo.

Hotelex 2012 will offer 100,000 square metres of exhibitions space, with 1,100 exhibitors and 50,000 visitors. The show will continue to focus on the low-carbon development of the hotel industry and the development direction of the global hotel industry, so as to create a new future with an international and professional philosophy.

With a focus on promoting the Asian food and hospitality industry, Food & Hotel Asia has grown tremendously along with the industry as the premier trade event synonymous with the food and hospitality industry in Asia and beyond. Today, the show is a made up five specialised events: Food Asia, Hotel Asia, Bakery & Pastry, Hospitality Style Asia and Hospitality Technology; and an up-and-coming segment named Tea & Coffee.

In 2012, the 13th edition of SIAL China will be back in Shanghai. SIAL China will set the benchmark for overseas companies stepping into China as well as providing valuable insights and trends regarding the Chinese F&B market. New events for 2012 include a team contest, hospitality forum and coffee trends area.

The Hotel Show provides a unique networking and sourcing platform within the region. The event gathers over 14,800 hospitality professionals for three days of intensive business networking, industry awards, conferences and hospitality functions. With its proven track record of delivery, spanning 13 years, The Hotel Show is the largest hospitality supplies event for the Middle East and North Africa region.

THAIFEX – World of Food Asia, held in Bangkok, Thailand, is where global players in the food and beverage industry meet. The show covers food & beverages, featuring halal & organic food, catering, food technology, hospitality service and retail & franchise.

HOSFAIR Guangzhou has been successfully held for nine years with a 30% rate of growth every year, and has become one of the leading exhibition and trade platforms for hospitality suppliers and manufacturers, as well as a bridge for Chinese hospitality internationally.

Dubai World Trade CentrePO Box 9292Dubai UAETel: +971 4 308 6081 Fax: +971 4 318 [email protected]

Hospitality Services s.a.r.lDekwaneh, Main Road, Borghol Bldg, 2nd FloorP.O Box 90155 Jdeidet-El-Metn 1202 2020 Beirut, LebanonTel: +961 1 4800 81 Fax: +961 1 48 28 [email protected]

International Furniture Fair Singapore Pte LtdTel: +65 6569 6988 Fax: +65 6569 9939 E-mail: [email protected] www.iffs.com.sg www.decoasia.com.sg

UBM Asia8/F Xian Dai Mansion218 Xiang Yang RoadShanghai 200031, ChinaTel: +86 21 6437 1178 507Fax: +86 21 6437 0982www.hotelex.cnwww.hotelexchina.com

Singapore Exhibition Services Pte LtdNo. 1 Jalan Kilang Timor, #09-02Pacific Tech CentreSingapore 159303Tel: +65 62336638 Fax: +65 62336633www.foodnhotelasia.com

COMEXPOSIUM Shanghai Room 301, Dongyi Building 88 Changshu Road,Shanghai 200040, CHINA Tel: +86 21 62 49 20 28 / 24 10 Fax: +86 21 62 49 34 14www.sialchina.com

dmg eventsSuite 502 - 509, The PalladiumCluster C, Jumeirah Lake TowersP.O. Box 33817, Dubai, United Arab EmiratesTel: +9714 4380355 Fax: +9714 438 00361www.thehotelshow.com

Koelnmesse Pte Ltd152 Beach Road#25-05 Gateway EastSingapore 189721Tel: +65 6500 6700Fax: +65 6294 [email protected]

Guangzhou Huazhan Exhibition Co., Ltd9H, Jinsui Tower, and No.900 Guangzhou Ave. Mid, Guangzhou, ChinaTel: +86-20-38866965Fax: [email protected] www.hosfair.com

Horeca 2012 up and running

Organisers have noted that 90% of Horeca 2012 has already been booked by exhibitors, hailing the show “an instant success well before its start date”.

Horeca 2012 will run from March 20 to 23 at the 15,000 square metre Beirut International Exhibition and Leisure Center. In its19th edition, the show has proved itself as an important venue for foodservice and hospitality industry professionals from across the region and beyond to meet face to face.

One of the most important and successful hospitality and food events of the year, Horeca 2012 has already attracted exhibitors throughout the Middle East and Europe. Numbers are expected to increase further with other nationalities as the event date draws closer.

Once again, live exhibitions, competitions, workshops and meetings are all on offer, including the popular Junior Chef competition, Lebanese Bartenders competition, World Culinary Heritage and Hospitality Salon Culinaire.

Coming nextHoreca 2012Beirut International Exhibition and Leisure Centre20 – 23 March 2012www.horecashow.com

Feb 19 – 22 Gulfood Dubai International Exhibition Centre Dubai

March 9 – 12 Hospitality Asia 2012 International Furniture Fair Singapore

March 20 – 23 HORECA Beirut International Exhibition & Leisure Center Beirut Central District Lebanon

April 9 – 12 Hotelex Shanghai Shanghai New International Expo Centre Pudong, Shanghai China

April 17 – 20 Singapore Expo Singapore Expo, Halls 1 – 9 1 Expo Drive Singapore 486150 Singapore

May 9 – 11 The 13th SIAL China Shanghai New International Expo Centre Hall N1-N5, E7 Pudong New Area Shanghai China

May 15 – 17 Dubai World Trade Centre Sheikh Zayed Road Dubai United Arab Emirates

May 23 – 27 IMPACT Exhibition Center Bangkok Thailand

June 28 – 30 China Import and Export Fair Complex Guangzhou China

E v E n t s


E x h i b i t i o n s


All the leadinghospitality solutions

in one place

The Hotel Show is the sole networking, supply and sourcing event for the hospitality industry in the Middle East and North Africa region, showcasing all the very latest launches and products.

To become an exhibitor email us at [email protected] us on +971 (0) 4 438 0355 or visit our website www.thehotelshow.com

• 20,000 sqm• 420 exhibiting brands• 11 national pavilions• 93 visiting countries

• Prestigious Middle East Spa Awards• NEW Middle East Hotel Awards• Over 14,800 hospitality professionals• Over 45 exhibiting countries the hotel show

15th - 17th MAY 2012DUBAI WORLD TRADE CENTRE

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THS_Index_2012_Food_Business_ME_Ad_210x297mm.ai 12/18/11 12:19:42 PM

MichelKoopman

CynthiaLi

VincentNicot

VassoZographou

YannisAnagnostakis

IvyChee

FionaSzeto

Marie-LaureFleuryNareeratKeawlungklom

BryanBurger

AlanLeibman

The new area general manager for InterContinental Dubai Festival City is Yannis Anagnostakis, who has worked for Hilton in Athens, Cairo, London and Durban, and for IHG in the US. Most recently he was general manager for Emirates Towers before rejoining IHG.

Michel koopman is the new director of operations, Middle East for Anantara Hotels, Resorts & Spas, as well as GM for the soon to open Eastern Mangroves Hotel & Spa, Anantara’s first city hotel in the Middle East. Previously Koopman worked at IHG as regional GM for several of the group’s properties across China.

Kosmopol i to Hote l s Internat ional , whose brands include Boutique Series by Kosmopolito, Grand Dorsett, Dorsett Regency Hotels & Resorts, and Silka Hotels has appointed Cynthia li as revenue management analyst. Previously Li was revenue analyst at Swire Hotels. She will be based in Hong Kong.

nareerat keawlungklom has joined the Re Ka Ta Beach Club, Phuket team as spa manager from her most recent role as senior spa therapist at Trisara Phuket. Keawlungklom has worked for Banyan Tree in Shanghai and the Seychelles as well as the Capri Palace Hotel and Spa in Italy.

After completing his culinary training in South Africa, Bryan Burger travelled through Europe and Asia where he developed a passion for global cuisine. Chef Bryan has cooked for celebrities, ambassadors, presidents and royalty. He has worked for Six Senses, Accor and The Splendor Hotel Group among others, before becoming head chef at Re Ka Ta Beach Club, Phuket.

Australian-born Jon Butt will head up the team at Phuket’s new Re Ka Ta Beach Club. Having started his career at the Golden Sheaf Hotel in Sydney as a bartender, Butt moved to the US, relocated to the UK, before moving to Shanghai. He has worked for Barcardi China/Grey Goose, and Smirnoff.

Developer and operator Kerzner International has appointed Alan leibman as CEO in charge of corporate strategy and planned growth of the Atlantis and One&Only brands worldwide. Sol Kerzner remains chairman. South African Leibman worked for Ritz-Carlton before moving to Kerzner in 1994.

vincent nicot has been appointed to the newly-created position of guest experience innovator, at Langham Place, Hong Kong. Formerly manager of the hotel’s executive floor lounge, in his new role, Nicot will provide a fresh perspective into operational standards through measuring guest experience, interacting regularly and monitoring.

Hospitality and travel company, Carlson has made vasso Zographou executive vice-president and chief financial officer for Carlson Hotels, Asia-Pacific. Zographou was most recently joint managing director of Horwath HTL Australia.

Montara Hospitality has announced Marie-laure Fleury as GM of the Boathouse, Kata Beach, Phuket. The French national was resort manager at Trisara Phuket. A 20-year industry veteran, the Lausanne Hotel School graduate began her career at Shangri-la China World Hotel in Beijing, and has worked for Langham group, IHG, Peninsula and The Sukhothai.

Pacific Asia Travel Association has appointed Ivy Chee as regional director. Chee, a Malaysian national with a background in new media and online travel, was regional senior business development manager at online travel aggregator Wego in Singapore. She speaks English, Mandarin, Cantonese, Malay and basic Japanese and is a Taekwondo black belt.

Langham Hospitality Group has appointed Fiona Szeto as director of public relations Asia in charge of the group’s four brands, The Langham, Langham Place, Eaton Luxe and Eaton Smart. Prior to the appointment Szeto was director of communications at various international five-star hotels for eight years.

JonButt

a p p o i n t M E n t s


Cha�ng DishBaby Wave Spectra

Induction ServerBaby Wave

Juice DispenserGranite Base

InductionSoup Station

Flexi StationInduction ServerHy-Tide

18/10 Stainless Steel

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Zeroll has been providing quality products to the hospitality industry for over 75 years. It allstarted with the world famous Zeroll ice cream scoop that is still manufactured with the sameinnovative features that has made it the best selling ice cream scoop in the world. Its uniquefluid filled handle allows smooth and efficient ice cream dishing with no moving parts. Its designis often imitated but never duplicated. Over the years Zeroll has added dishers that aremanufactured with the same exacting quality and durability that has made our dishers the mostspecified disher in the industry. Recently, Zeroll has expanded our product line to includekitchen and serving utensils, Ussentials, are designed with the same durability and strengththat all Zeroll products are known for but with a splash of color. Strong enough to be used inany commercial setting but pretty enough to fit in the most upscale décor, Ussentials allow youto “Cook in Color”. For design, strength and quality look for the Zeroll name.

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