ahct jan 2013 web-size

Published since 1976 Vol 38 January 2013

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

Patterns of ProfitHospitality's lucrative

carpet industry

one for the roadVodka's Asian invasion begins in earnest

Let the good times roLLSurely nothing can hold Thailand back now?

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) 2013Thomson Press Hong Kong Ltd

Welcome to the first issue of 2013 from AHCT, the most trusted source of information on what

is happening in Asia-Pacific’s hospitality industry.

Taking stock of the events of last year, and looking ahead to the coming one, we must consider ourselves fortunate that while much of the world continues struggling through a mire of economic gloom and doom, the sentiment in our region remains optimistic.

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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

AUSTRALIAMass Media PublicitasLevel 9, 215-217 Clarence Street Sydney NSW 2000 Australia Tel: + 61 2 9252 3476 Fax: +61 2 9251 3726 Email: [email protected]: Mr Charlton D’Silva

INDIAMedia Transasia (India) Ltd323 Phase IV, Udyog Vihar, Gurgaon - 122016 (Haryana)Tel: +91 (0) 124 4759500 Fax: +91 (0) 11 26867641Email: [email protected]: Mr Xavier Collaco

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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

USARiverside Media159 Main Street, 2nd Floor, Lake Placid,NY 12946, USATel: +1 518 523 4794 Fax: +1 518 523 4708Email: [email protected]: Ms Christina Eccleston

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

JAPANEcho Japan CorporationGrande Maison Rm 303, 2-2 Kudan-kita 1-chome, Chiyoda-ku, Tokyo 102-0073Tel: +81 3 3234 2064 Fax: +81 3 3263 5065Email: [email protected]: Mr Ted Asoshina

MALAYSIAPublicitas International Sdn Bhd.S 105, 2nd Floor, CentrepointLebuh Bandar Utama, Bandar Utama47800 Petaling Jaya, Selangor, Malaysia.Tel : 603 7729 6923Fax : 603 7729 7115 Email: [email protected]: Ms Shallie Cheng

This optimism jumps out at you from the pages of this very issue. Yes, caution is often expressed – but by and large it is cautious optimism.

Two examples – Michael Taylor’s feature on Thailand’s once again booming hospitality industry and Robin Lynam’s piece on vodka. Both articles describe people with vision, determination and great products, looking to build their businesses in a region still rich with potential. This bodes well for the future.

editorDaniel Creffield

design byKoon Ming Tang

[email protected]

ContributorsNicole ChabotZara HornerRebecca LoRobin Lynam

Jane RamGregg Schroeder

Michael Taylor

assoCiate PubLisherSharon Knowler

[email protected]

CirCuLation exeCutiveBecky Chau

[email protected]

ChairmanJS Uberoi

direCtorGaurav Kumar

endoRseMenTs

We need to hear from hospitality professionals about the constant developments in the industry, good or bad, so please do send your comments and suggestions in to: [email protected]

And an optimistic 2013 to all our readers!

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E d i t o r ’ s M E s s a g E

AHCT January 2013 3

management12 Getting sociable with online marketing

marKet rePort14 Thailand smiling again

neWs industry6 Tourism milestone; trend predictions for 2013; building in Indonesia; Asia on the up and up

ProduCt44 Safety first; Italian design; skincare update; kitchen gadgetry

CuLinary46 Canadian gin; Greek and Brazilian wines; designs on cognac; chocolate pairing

february• Management contracts• Indonesia• Beds & bedding• Combi ovens

marCh• Education• China• CRS• Tabletops• Pizza ovens

CONTENTSVo lume 38 January 2013

advertisers’ index

teChnoLogy20 Systematically managing properties

design22 Making the most of guestrooms

food28 Staking out the steak market

14

28

Agilysys IFCAlpha International 25Barry Callebaut 26 & 27Beech Ovens 17FHM 54FHV 55Gulfood 57Hatton Jones Co Ltd 37HOFEX 49HORECA 56Hotelex 47Lamb Weston IBCMeat Livestock Australia 29Ming Fai 39Moet Hennessy Diageo HK Limited 35Pevonia 18 & 19SATS 11Stolichnaya OBCTC Carpets 43Worldhotels 31

events and exhibitions51 Gulfood reviewed52 Equip’Hotel reviewed

aPPointments58 Who’s moving where

Savour the flavour

drinK32 Vodka wars in Asia

eQuiPment36 What hotels – and guests – need from linen

40 Carpets – importance of the fifth wall

4 AHCT January 2013 AHCT January 2013 5

NowoniPadAvailable on App store

secret Resorts chakrabongse Villas

Nutrition and local sourcing trending for 2013 The US National Restaurant Association (NRA) each year prepares its ‘What’s Hot’ culinary forecast of menu trends for the coming year.

For 2013 more than 1,800 professional chefs – members of the American Culinary Federation – were surveyed.

Results show children’s nutrition and local sourcing will continue to be the hottest trends on restaurant menus in 2013.

This year, the NRA also surveyed nearly 200 professional bartenders – members of the United States Bartenders’ Guild – revealing that onsite barrel-aged drinks, food-liquor pairings, and culinary cocktails will be the hottest

trends on restaurant drink menus in 2013. What’s Hot chef survey – top 10 menu trends for 2013: 1. Locally sourced meats and seafood 2. Locally grown produce 3. Healthy kids’ meals 4. Environmental sustainability as a culinary theme 5. Children’s nutrition as a culinary theme 6. New cuts of meat (e.g. Denver steak, pork flat iron, teres major) 7. Hyper-local sourcing (e.g. restaurant gardens) 8. Gluten-free cuisine 9. Sustainable seafood 10. Whole grain items in kids’ meals

What’s Hot bartender survey – top 10 drink menu trends for 2013: 1. Onsite barrel-aged drinks 2. Food-liquor/cocktail pairings 3. Culinary cocktails (e.g. savoury, fresh ingredients) 4. Micro-distilled/artisan liquor 5. Locally produced spirits 6. Locally sourced fruit/berries/produce 7. Beer sommeliers/cicerones

International tourism hits one billionAs heralded in AHCT in October, one billion tourists travelled the world in 2012, marking a new record for international tourism.

While impossible to say where it happened and who it was, the one billionth tourist went through an immigration gate on 13th December 2012, cementing tourism’s position as one of the world’s largest economic sectors.

According to the UN World Trade Organization (UNWTO) one in every 12 jobs and 30% of the world’s services exports are in the hospitality industry, while 9% of global GDP (direct, indirect and induced impact) and up to 8% of the total exports of the world’s Least Developed Countries depend on tourism.

Recalling the positive impact even the smallest action can have if multiplied by

8. Regional signature cocktails 9. Beer-based cocktails 10. Locally produced beer

Questions about other restaurant and bar trends showed more than half (55%) of the chefs surveyed said they always make efforts to adjust dishes and recipes to be more healthy.

When asked how to best handle the increasing cost of ingredients, 32% said changing menus, 25% said adjusting plate composition, and 24% said exploring new sourcing options. Only 4% said that raising menu prices is the best strategy.

In addition, 67% of the bartenders said that adding culinary cocktails to drink menus is a good way to build business, and 26% said culinary cocktails are fun to make because they let the bartender’s creativity shine.

When it comes to technology trends, just over 27% ranked tablet computers, such as iPads, as the hottest technology trend in restaurants in 2013, followed closely by smartphone apps (25%), and mobile/wireless/pay-at-the-table (19%).

one billion, UNWTO launched the One Billion Tourists: One Billion Opportunities campaign to celebrate this milestone, showing tourists that respecting local culture, preserving heritage or buying local goods when travelling can make a big difference. The public was asked to vote for the travel tip that would have the greatest benefit for the people and

places they visit and to pledge to follow that tip when travelling.

The winning tip was ‘Buy Local’, to ensure spending translates into jobs and income for host communities. A close second, ‘Respect Local Culture’ calls on tourists to learn more about their destination’s traditions, or some words in the local language.

Podomoro to build four hotels in Indonesia

Agung Podomoro Land (APL), one of Indonesia’s largest property developers, has signed an agreement with French hotel operator Accor International to build four new hotels – three in Java and one in Bali – to take advantage of Indonesia’s growing tourism industry.

APL plans to invest US$217 million in the hotels.

The group will build the Sofitel Hotel in Nusa Dua Bali, the Pullman Hotel in Ciawi, the Pullman Hotel in Bandung and the Mercure Hotel in Kelapa Gading, North Jakarta.

The Sofitel in Nusa Dua will cover 7.8 hectares and will have the only beachfront ballroom in Bali. Scheduled to open later this year, the hotel will host the APEC Summit in October 2013.

The four new hotels will boost APL’s hotel rooms by 1,200 units and are expected to help the company increase the contribution of recurring income to 30% of total revenue by 2015.

Last year, recurring income at the company – which mostly came from malls and hotel operations – stood at 9.8% of total revenue.

According to Gerard Guillouet, senior VP Accor Malaysia-Indonesia-Singapore, “When people think about Indonesia, they only talk about Bali, but Indonesia’s potential is much bigger than that.

“In the future, Bali will only [contribute] 5% of Indonesia’s [tourism industry].”

Accor operates 51 hotels and is aiming to operate 100 hotels by 2015.

Hong Kong openings

Sun Hung Kai Properties has opened Hong Kong’s first twin-brand hotel project.

The 359-room Crowne Plaza Hong Kong Kowloon East, the first international five-star hotel in the area, and Holiday Inn

Forbidden Morton’sRegent Hotels & Resorts has announced the opening of steakhouse Morton’s of Chicago in the Regent Beijing. Situated in the heart of the Chinese capital, the hotel and restaurant are just a stone’s throw from the Forbidden City.

The 220-seat restaurant features private dining suites, a lounge for wine connoisseurs and an open kitchen.

The 500-room Regent Beijing recently ranked among the Best Hotels in the World by Conde Nast Traveler’s 2012 Reader’s Choice Awards.

Its been a great holiday, babyWith the world abuzz following news of a royal baby on the way, Hotels.com has found that the Duke and Duchess of Cambridge are not alone in booking a getaway to jump on the baby-making bandwagon.

Following speculation the British royals fell pregnant while travelling through Southeast Asia, Hotels.com reports that more than one in 10 (12%) are returning home from a holiday with a baby on board.

And almost half the people surveyed (47%) know of someone who has come home from their getaway eating for two.

Zoe Chan, senior PR manager at Hotels.com Asia-Pacific, said: “For many couples, holidays are a rare opportunity to have some ‘quality time’ together and the survey results prove that taking a holiday can bring all sorts of bliss.”

Express Hong Kong Kowloon East will both be managed by IHG.

Crowne Plaza Hotels & Resorts — currently the largest upscale international brand in the greater China region — will offer premium business accommodation. Holiday Inn Express has over 2,100 properties worldwide and more than 450 in the pipeline.

General manager of both hotels, Dominique Berhouet said, “We are expecting a very strong demand from corporate, MICE and leisure markets.”

Completing the new development, Vega Suites is a suite hotel with 176 studio and two bedroom apartments, available for minimum one-month leases.

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

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AHCT January 2013 7

PicCourtesyParesaPhuket

HyattRegencyHongKong Tsim Sha Tsui, recently unveiled five remodelled salons increasing total meeting and event space to 590 square metres.

Langham Hospitality Group has named actress Charmaine Sheh as Eatonhotels brand ambassador. Sheh recently unveiled the new series of Eaton advertisements, which emphasise modern, stylish designs and sustainable living through eco-friendly solutions.

Silversea’s Silver Shadow recently made its inaugural call-to-port at the newly-opened International Cruise Terminal in Singapore, the Marina Bay terminal.

The 382-guest Silver Shadow was in port on the first leg of its maiden voyage, a nine-day trip to Hong Kong via Vietnam. The 28,000 square metre terminal was officially opened in October.

Hong Kong celebrity chef Harlan Goldstein has been awarded his first Michelin star for flagship restaurant GoldbyHarlanGoldstein and one Michelin star for his latest retro-style steakhouse StripHousebyHarlanGoldstein, which opened in May.

“It’s been a lifetime’s ambition to be honoured with a Michelin star and I truly cherish it,” said Goldstein. “It means more to me than you could ever imagine.”

Mandarin Oriental hotels have once again been recognised by Michelin, with eight MO restaurants featuring in the 2013 guide – including three in Asia, representing more than any other hotel group in the world.

Mandarin Oriental, Hong Kong, maintains two Michelin-starred restaurants. Pierre features the cuisine of multi award-winning, three Michelin starred chef Pierre Gagnaire and was awarded one Michelin star in the 2013 guide, while the MandarinGrill+Bar, a Hong Kong dining institution where executive chef Uwe Opocensky serves a modern interpretation of grill classics and seafood, retained its one Michelin star for the fourth consecutive year.

Amber, at The Landmark Mandarin Oriental, Hong Kong, also maintained its two Michelin star status. The restaurant features the innovations of chef Richard Ekkebus.

And at Mandarin Oriental, Tokyo, Signature serves contemporary French cuisine and maintained its single star status for the sixth time.

IN BRIEF IN BRIEF

StripHouse Gold

Michelin star news

Ming Fai International Holdings and US Hotel Register Company have joined forces. The new alliance will be known as MingFai-AmericanHotelAsia Pac and provides everything from bath and body care supplies to operating equipment, bedding and linen, furniture and hardware. Ming Fai’s existing management team will run the operation.

YuLei at the Harbourfront Landmark Hong Kong has received one Michelin star. Shanghainese cuisine with Japanese influences is served.

PalaceHotelTokyo, which debuted in May 2012, has been named ‘Development of the Year’ at HICAP hotel investment conference.

FairmontHotels&Resorts has announced a new development on the southern coast of Bali, Indonesia, scheduled to open in 2016. The 170-room property will also have Raffles’ branded residences. The project marks the group’s entry into Bali and its first resort in Southeast Asia.

Travellers Hotel International Group, owner of the Philippines’ first one-stop, non-stop integrated hub, Resorts World Manila, recently inked a management agreement with Hilton Worldwide, which will see the introduction of a Hilton Hotels & Resorts property in Manila as part of Resorts World Manila’s Third Phase Expansion Project.

With the emergence of a new and promising Philippine economy, a booming tourism and hospitality scenario, and a handful of multinational investors dropping anchor there, the Philippines is being dubbed Asia’s new economic tiger.

HiltonManilaatResortsWorldManila will be a 350-room property.

MandarinOrchardSingapore’s annual community project the ‘Stars of Christmas’ appeal saw donated toys delivered to underprivileged or chronically ill children. With Rudolph, Vixen, Dancer, Prancer etc too busy, a posse of santas and ‘santarinas’ used Harley-Davidson motorbikes to get the presents to those most in need.

Shangri-LaHotelsandResorts has planted the first bamboo tree in a new 1.6-hectare bamboo plantation it is sponsoring in China’s Sichuan province as part of the group’s Care for Panda project. The plantation is attached to the Dujiangyan Giant Panda Rescue and Disease Control Centre, which will open to the public later this year.

GHM has unveiled plans for TheAayuMumbai, a 42-suite luxury hotel and setting for India’s first restaurants by Joël Robuchon, and Hide Yamamoto. The property is scheduled to open December 2013.

Starwood Hotels & Resorts Worldwide has announced the opening of FourPointsbySheratonLuohe. Owned by Central China Real Estate, the 244-room hotel is the first international branded hotel in the city, as well as the first Four Points by Sheraton in Henan Province, China. It’s the 28th Four Points property in the region.

GrandHyattHongKong will embark on a guestroom renovation this month. Floors 12 to 26 will be renovated with completion expected summer 2014. During the renovation, the hotel will have dedicated buffer floors above and below affected floors, and up to 380 guestrooms and suites will be available.

HiltonWorldwide’sGuyPhillips,VPDevelopment–AsiaPacific(secondright)TravellersInternationalHotelGroupexecutives(fromleft)KingsonSian,president;DavidChua,chairmanandCEO;StephenReilly,executiveVP

ThioGimHock,groupmanagingdirectorofOUEwithkidsattheStarsofChristmaskick-off

TheAayuMumbaiwillbehometoIndia’sfirstrestaurantbytheworld’smostdecoratedchef,JoëlRobuchon

Pic:Shangri-LaHotelChengdu


8 AHCT January 2013


AHCT January 2013 9

1143AsianHotel&CTA4H&Rdec.indd 1 11/4/11 12:38 PM

Five star hotel Langham Place, Mongkok, in Hong Kong, announces its fourth consecutive win for modern luxury Cantonese restaurant MingCourt, again awarded two Michelin stars.

Executive chef Tsang Chiu King said, “Since Ming Court’s opening in 2004, our culinary team has been devoted to bringing guests a true Cantonese dining experience. We are humbled to be recognised by the world’s most renowned dining guide.”

Two restaurants at the Wynn Macau have been awarded recognition in the Michelin Guide.

“We are delighted that our Chinese restaurants GoldenFlower and WingLei have each been awarded two prestigious Michelin stars,” said Ian Michael Coughlan, president of Wynn Macau. Master chef Liu Guo Zhu is in charge at Golden Flower and Chan Tak Kwong at Wing Lei.

MingCourt’schefTsangChiuKing

MingCourt

InterContinental Hong Kong has become the only venue in Hong Kong with three Michelin-starred restaurants.

SpoonbyAlainDucasse received two Michelin stars and both YanTohHeen and TheSteakHousewinebar+grill earned one Michelin star each.

Headed by executive chef Philippe Duc, the restaurant features contemporary French cuisine inspired by Alain Ducasse.

Yan Toh Heen opened in 1984. It is recognised as one of the world’s finest Chinese restaurants specialising in Cantonese cuisine, under executive chef Lau Yiu Fai.

Chef Calvin Choi has been at the helm of The Steak House winebar + grill since 2010.

ThePrincipal, The Press Room Group’s fine dining restaurant in Hong Kong has been awarded one Michelin star.

“We are delighted to receive such an accolade just as we celebrate our first anniversary,” said Alan Lo, co-founder of the group.

The Principal opened in December 2011. Featuring the cuisine of head chef Jonay Armas, the ingredient-driven menu “strikes a synergy between tradition and innovation”.

TheTastingRoom at Crown Towers, City of Dreams in Macau, has received its first Michelin star. Seven restaurants in Macau were awarded Michelin stars and The Tasting Room is the only new restaurant to receive a rating.

“I believe in simplicity and letting flavours speak for themselves,” said chef de cuisine, Guillaume Galliot. “Presentation can be innovative, but it is important to respect traditional cooking techniques. Ultimately, we want guests to enjoy the taste of ingredients and offer them a truly memorable dining experience.”

ThePrincipal’sJonayArmas

Michelin star news

GoldenFlower

WingLei

TheSteakHousewinebar+grill


10 AHCT January 2013

The advent of the internet, inc luding emai l , ins tant messaging and the World Wide Web (used interchangeably

with the word ‘internet’, but actually an application running on the internet), has had drastic effects on commerce.

It has been called “the fastest growing advertising vehicle ever created”, and while other advertising mediums are struggling to stop excessive losses or setting goals to maintain current bottom-line market penetration, the internet has grown at a rate of more than 22% per year for the past five years, and is estimated will further expand in the range of 12%–20% for the next five.

Like other savvy businesses, hospitality groups have embraced the internet for return on investment. Gina Ho, director of sales and marketing at Conrad Hong Kong, says that online media strategies complement its traditional platforms to complete an overall marketing strategy to reach out to a larger audience, but that both strategies share the same brand values, while their approaches can differ depending on the medium.

“We believe that they complement each

other,” she says, adding that online strategies include any tactics that ride on a non-traditional media platform to encourage a high level of engagement from audiences.

Accompanying the hospitality groups’ websites are various social media sites where users interact to create, share, exchange and comment on their contents in virtual communities and networks.

Social media includes such household names as Facebook, Blogger, and Twitter. When Conrad Hong Kong’s dining site was launched in June 2012, the hotel also rolled out its Facebook page to create greater impact and awareness. The increase in mobile social media has furthered the reach and subsequently the impact of the internet on hospitality groups.

“While Facebook encourages a more casual and approachable environment to share news, information and experiences, it linked directly to the dining site for exploration on hotel dining information and vice versa,” says Ho, who suggests the use of the internet is not without its challenges.

“Unlike other non-social media strategies, there’s less control over target audience and how widely the message is

spread. At the same time, the speed for information exchange via social media can be astounding.”

Other hospitality groups and hotels, from the Conrad and the Marriott to the more diminutive Hong Kong’s Hullett House and J Plus Boutique Hotel, are all using online marketing methods, but were more reticent about divulging their online approach.

However, a spokesperson for J Plus did say that though they are at an early stage, they are “exploring and constructing social media strategies”.

In it to win itNotwithstanding the various extents to which they are embracing online versus traditional marketing methods, most hospitality groups and hotels are involved with online media be it their own website or through websites such as TripAdvisor.com or Hotelbeds.com, highly interactive platforms that have a huge impact on the properties by allowing individuals and communities to share, co-create, discuss and modify user-generated content.

“While non-social media platform

sends the message very often in a one-way direction, social media allows two-way communication and encourages exchanges of ideas including users’ experiences from the decision process to after-sale satisfaction,” says Ho.

Dominique Whitehead, account director at Grebstad Hicks Communications in Hong Kong, which handles a portfolio of hotel clients including Orient Express, One & Only, Leading Hotels of the World and Luxury Collection, says hotels are increasingly integrating their social media strategies, aligning them with their core communication plans.

“As such, they have grown to better understand how important social media can be in reaching target audiences, in particular in Asia. We have seen an increase in hotels asking us to support both social media and non-social media strategies as a holistic approach,” she says.

The public relations firm, which has its headquarters in Hong Kong and offices in Shanghai, Beijing, Singapore and Thailand, has a social media department which works alongside traditional PR managers.

“We find this approach to be beneficial for both parties and we encourage our teams to cross-pollinate creative strategies that produce results. In the hotel environment,

Nicole Chabot explores how hospitality groups are using online marketing methods to raise their profiles

Old and new

According to the agency, radio and print media have shortfalls. Radio listeners are not commonly ready-to-buy potential customers, and in addition, listeners are starting to use satellite radio, which makes it difficult and unaffordable for local businesses to get their message out. Most newspapers now have an online option, and offer a limited reach to potential customers compared to the unlimited reach of online marketing, and television marketing is much pricier.

Ho cautions that online marketing requires care. “There is no winning formula for online media strategies as they require extreme attention to people’s reactions and modification on strategies from time to time based on those reactions,” she says, adding that the hotel constantly observes trends and considers key factors that increase the eagerness for an audience to share their message to various platforms.

social media tends to sit in the marketing mix, but as hotels adopt stronger strategies that need more manpower, we are seeing an increase in separate roles covering social media and digital,” says Whitehead.

Get dedicatedConrad Hong Kong’s Ho agrees, saying that with the growing importance of social media, some organisations have a dedicated person or team to look after brand performance in social media channels and react accordingly. Alternatively, these organisations may hire an agency to take up the job.

To o n e s u c h a g e n c y, w w w.webtrafficpartners.com, the internet has numerous advantages over traditional marketing mediums: a TV message usually only has 15-60 seconds, while potential customers can spend as much time on a website as they choose, and online marketing offers video which can take the place of TV a commercial and capture ready-to-buy potential customers, says the company.

“People are starting to use digital video recording and other methods of recording television shows where they skip over commercials, making television advertising less effective,” they note.

JPlusBoutiqueHotel–“exploringandconstructingsocialmediastrategies”

DominiqueWhiteheadofGrebstadHicksCommunicationsinHongKongsayshotelsareincreasinglyintegratingtheirsocialmediastrategieswiththeircorecommunicationplans

GinaHo,ConradHongKong:onlinemediastrategiescomplementtraditionalplatforms

ConradHongKong

M a n a g E M E n t


M a n a g E M E n t

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Thailand is set to break new records for inbound tourism in 2013, with industry insiders predicting more than 20 million

international arrivals for the year. Fuelling this growth will be strong demand from such markets as China, Malaysia, Japan, Russia and South Korea.

In percentage terms, Cambodia – with an increase of 51% – registered the strongest growth in tourist arrivals during the first three quarters of 2012, figures from the Thai Immigration Bureau reveal.

With 35% growth, however, China accounted for the largest number of foreign arrivals during the nine-month period.

Around 1.7 million nationals of the world’s most populous country visited the Land of Smiles from January through September 2012. Vietnam, with 22.2% growth, Russia, with 20%, and Singapore, with 18.3%, rounded out the top five sources of travellers in terms of rate of growth.

If Malaysian arrivals dropped by 5.8%, however, the country still came in second in absolute terms. A total of 1,602,141 Malaysian passport holders visited Thailand during that period.

Sisdivachr Cheewarattanporn, president of the Association of Thai Travel Agents, is predicting more of the same in 2013. He believes that international arrivals will grow by 10% to 23 million for the year and that Thailand could become the top tourism hub in Southeast Asia. But this is dependent upon a variety of factors – foremost of which is political stability.

Thailand has also been rocked by a series of crises over the last 10 years. First there was the SARS epidemic in 2002. This was followed by the tsunami that ravaged Phuket and other islands in 2004, the global recession in 2008, political instability in 2009 and 2010, and the floods that left parts of Bangkok and most of central Thailand under water for several weeks in late 2011/early 2012.

Survival instinctWhile each one of these crises has had an impact on the travel industry, the country’s international arrivals have grown for most of the last five years. Somehow Thailand always seems to weather the storm.

“Thailand is a blessed country for the hotel industry,” says Marie Giuge Perry, vice-president sales and marketing at Six

Senses Hotels, Resorts & Spa. “Despite past political crises and the current worldwide economic turn down, our properties in Thailand – Six Senses Samui, Yao Noi, and Hua Hin, and Evason Hua Hin – have achieved exceptional growth in 2012. The biggest challenges we are facing are related to people management.”

Secret Retreats has six properties in Thailand. Average room rates are US$196 – $261 per night, and rooms in Phuket in the US$392 – $490 range. Stéphane Junca, managing director at Secret Retreats, says that boutique hotels have not been affected by the economic crisis.

“2012 has been a very good year. But most of our hotels have diversified their market sources – from mainly Europeans, they now have stronger Australian and Asian markets – China, Korea and India.”

Hotels and resorts are opening all over Thailand at breakneck speed, and Phuket – arguably the country’s premier tourist destination – is no exception. Nine new properties opened in 2012, and five are scheduled to open in 2013, followed by seven in 2014 and four in 2015. Most of the activity is centred in Patong, where a massive 744-room property – the Patong

Only the spectre of flooding or political instability

could prevent Thailand’s hospitality industry from

enjoying a record-breaking year, writes Michael Taylor

Boom or bust

Bay Hill Hotel & Resort – is scheduled to open this year.

According to Kelly Lewis, general manager at Indigo Pearl, business on the island has been good. Occupancy in 2012 was up 13% over the previous year, and average room rates rose by roughly 20% from US$147 to $180.

Facing challenges“With so many new rooms opening, I see the largest challenge being infrastructure,” Lewis says. “Roads are in poor condition, traffic is horrible and then there is the corruption. I do believe these items should be on the top of the government’s list.”

Unscrupulous taxi drivers – a common scourge in many developing countries – are another issue.

“We field many complaints on taxi prices here in Phuket, and unfortunately we as hotels are unable to do anything about these prices although we are expected to by our guests,” says Scot Toon, general manager at Paresa. “This is a government issue that we all are hopeful will be resolved soon, and the local taxis will operate on metres like in Bangkok.”

While business is booming in such

With so many new rooms opening, I see the largest challenge being infrastructure. Roads are in poor condition, traffic is horrible and then there is the corruption. I do believe these items should be on the top of the government’s listKelly Lewis, Indigo Pearl

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Hyatt leading the way in the Big Mangobangkok, Thailand’s capital tends to attract both business and leisure travellers, and a flurry of activity is underway in the big Mango.

Take hyatt hotels, for example. The us–based chain currently has only two branded properties in Thailand – the grand hyatt erawan bangkok and the hyatt Regency hua hin, a beach resort located two hours by car from the Thai capital.

on december 12 the chain announced plans for a hyatt affiliate to construct a hyatt Place hotel in bangkok. scheduled for completion in 2017, it joins two other hyatt properties planned or under construction: the Park hyatt bangkok, which will open in 2014, and the hyatt Regency bangkok, sukhumvit, which will open in 2017.

“As the capital, principal city and economic centre of Thailand, bangkok is strategically important for both business and leisure travellers, and we are grateful to have the opportunity to introduce hyatt Place to this part of the world,” says Ratnesh Verma, senior vice-president, real estate and development, Asia-Pacific, hyatt hotels and Resorts.

“The introduction of the hyatt Place brand in bangkok represents an integral stepping stone in the company’s development in this prime market and gives us an opportunity to further strengthen hyatt’s commitment to expanding its brands in markets where guests are increasingly travelling.”

HyattRegencyHuaHin

traditional resort destinations as Phuket, Koh Samui, Krabe, Chiang Mae, Hua Hin, and Pattaya, an increasing number of tourists are starting to head off the beaten track. And not all of them are backpackers from Europe, Japan or the US. An increasing number of them are from such neighbouring countries as Cambodia, Laos and Vietnam.

“I would say the most interesting development is a trend for travellers – and not mass market travellers – to find more authenticity in some of the less-visited parts of Thailand such as Isan,” Junca says. “More links between Cambodia and Laos are opening. In December 2012 for instance, a new air route [was launched] bridging Luang Prabang with Khona Kaen on Lao Air.”

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While there is a vast array of Property Management Systems (PMS) on the market the decis ion-

making criteria are fairly simple: a) in-house requirements; and b) the amount of money available to spend.

Agilysys, Amadeus, Comanche, Micros-Fidelio and Oasis are the big players in the market. “Technology has raised the bar,” Agilysys company literature points out, adding, it’s about providing “reliable, scalable PMS to enhance the guest experience and maximise profits.”

In essence most PMS systems are quite similar in their basic functions – reservation, rate management, profiles, front desk, cashiering, room management, accounts receivable, commissions, reporting, back-office and third-party hospitality systems interfaces are all covered.

Jean-Matthieu Beroujon, director of operations at Absolute Hotel Services, a regionally-based hospitality management company, says hotels in their portfolio – The Eastin Grand Sathorn, the Eastin Easy Siam Pimai, the U Kantchanaburi and the U Sunsuri Phuket which are all in Thailand, plus the Eastin Easy GTC in Vietnam and the U Paasha Seminyak in Bali, all run the Comanche system.

Comanche is a “good average system”, which gets the job done for all the basic functions, Beroujon says.

“The positive thing about Comanche is that their team is usually available and they listen when it comes to new ideas and creating new things, leading to frequent upgrades and improvement of the system.”

Beroujon says price was top of the decision-making process. As most of his group’s properties are small hotels (under 100 rooms) an affordable price point was key.

The second important consideration was system functions. The PMS has to be able to perform all the basic tasks required by the properties, Beroujon says, as well as reports the management company requires.

A third important factor was to know how flexible the system, and Comanche

were, and if they would be able to adapt to hotels’ current and future needs.

According to Beroujon, in terms of server deployment, user interface, pricing model, accessibility and IT maintenance, “server-based” PMS systems are still the most frequently chosen in the local hospitality industry.

“At the time we purchased our PMS system in 2009, web-based systems were not a big thing, and we opted for the more traditional option of a server-based PMS.

“However, we can see now how the trend for cloud systems and mobile applications has hugely developed in the past few years and how it will continue to do so in the coming years. If we had to make the choice again today, the decision would probably be different.”

AGILYSYS SIDE BARAgilysys, is a leading developer and marketer of proprietary enterprise software, services and solutions to the hospitality and retail industries. The company specialises in point-of-sale, property management, inventory and procurement and mobile and wireless solutions

Agilysys offers two property management systems “each of which is designed to meet the specific needs of the hospitality industry,” says the company. Automation of every aspect of the hotel operation – at one or multiple properties – is key.

Visual one PMs is a “reliable and scalable” property management solution that is installed in hotels from 50 rooms and up. The solution is “feature-rich and interfaces to internet distribution systems through hotel Technology next generation standards, enabling more marketing

channels, therefore increasing exposure. The company says the system is dependable, functional and efficient, and gives “control over every aspect of property operations... Visual one PMs offers improved guest relationship management, enhanced business performance analysis and increased profitability.”

The lodging Management system (lMs) “automates every aspect of hotel operations” – from reservations and credit card processing to accounting and housekeeping. Agilysys’ lMs runs 24/7 and links customers’ gaming accounts to hotel accounts. “its versatile foundation expands to incorporate additional modules for activities scheduling, attraction ticketing, food and beverage, online reservations, remote check-in, sales and catering, spa scheduling and more.”

The latest version of lMs features lMs+, an enhancement that includes a modernised graphical user interface that makes it simple to learn and easy to use. The web-enabled system is based on a services-oriented architectural framework that offers maximum flexibility and minimal upkeep.

JimDennedypresidentandCEO,Agilysys–specialisedsolutionshaveemergedwithspecificpointsofhand-offtootherapplications...tightintegrationwithotherprocessesandhotelsystemsisparamountinorderforproductspecialisationtoworkseamlesslyforthepropertyandbetransparenttotheguest

The trend for cloud systems and mobile applications has hugely developed in the past few years and will continue to do so in the coming years Jean-Matthieu Beroujon, Absolute Hotel Services

What are the guiding factors in choosing a PMS? Donald Gasper finds out

Another property, a 24-room hotel in Laos’ Luang Prabang, made the decision to purchase the Oasis system based on the recommendation of other hotels in the city when they set up a PMS two years ago.

The price component was the major factor influencing the decision – “compared to other software, Oasis was very affordable” a spokesman explains.

Oasis is based on a server in Hong Kong to which the hotel has access through a virtual private network (VPN).

“In Luang Prabang internet connection is relatively poor, so having all your data on a cloud would be dangerous,” the spokesman says.

Hong Kong’s Hotel Icon opened just over a year ago. It decided to use the Micros Opera PMS by Micros-Fidelio and purchased Version 5.0.

“In our hotel, the important elements in selecting the PMS were popularity,

compatibility and price,” says Jason Pang, the hotel’s director of technology and innovation.

Familiarity is a bonusPang says with the system being so widely used in Asia, on-going application development is convenient and it is easy to recruit people from the market without the need to retrain them.

“Hotel Icon is a teaching and research hotel, we provide a major training platform to our interns which aims to deliver practical knowledge in using PMS systems in the local hospitality industry.”

Compatibility with external applications or programmes is also a concern, says Pang. “Opera is flexible and the solution is proven to integrate with other third-party software solutions, for example, door locking systems, the catering management system, the document management system, the call accounting, point-of-sales and spa systems, IPTV.”

Micros also provides a channel to collect feedback from the hotel’s major customers – the Micros Hotel Steering Committee helps users to become aware of their customers’ on-going needs in terms of products and associated services.

Essential systems

Jean-MatthieuBeroujon,directorofoperationsatAbsoluteHotelServices–affordabilityandsystemfunctionsarekey

HotelIcon’sdirectoroftechnologyandinnovationJasonPangsaysthepropertyprovidesamajortrainingplatformtodeliverpracticalknowledgeofPMSsystems

t E c h n o l o g y


t E c h n o l o g y


More than any other part of a hotel, the guestroom is what can make or break its success. Simply put: it is

where the average traveller spends the most amount of his time while in the property, regardless of whether he is staying for business or leisure. It is where planning and function should be married seamlessly with design and aesthetics so that every aspect of the room is intuitive for the duration of a stay.

How many guests have vowed never to return to a hotel because no brainers such as mysteriously placed light switches, missing blackout blinds or improper acoustic filters made a stay unbearable? Regardless of how amazing a guestroom may look, it has to also work.

As guestrooms make up a sizeable chunk of a hotel’s business, renovations mean closing down a property and loss of revenue, even if the facelift is phased. “I think guestrooms are the oldest and last hotel space to see much development in terms of design,” says Yoo Eng Chia, studio head of the Singapore office for Blink Design Group, a Bangkok-based hospitality design firm.

Blink has won awards for its work on Jumeirah Dhevanafushi in the Maldives and Sanya’s Conrad property.

“Instead of saying that new furniture and materials are being requested for use in a guestroom, it is more relevant to say that designers and operators are trying to find new ways to design guestrooms in terms of planning and configuration. For example, how do we re-plan the twin room? How do we add more value to the guestroom by

enabling it to function as separate workspace and bedroom?”

Size mattersCertainly size has a lot to do with how well the space functions. While the upper end of the market is seeing standard rooms of 60 square metres even in expensive urban Hong Kong and Tokyo, the three ‘Bs’ – budget, business and boutique – rooms are getting smaller. Smart fixtures such as built-in closets with sliding doors and opening both to the bedroom and bathroom make it easy to grab a shirt straight from the shower in tight spaces.

Some rooms are doing away with the closet altogether and use clever hydraulic arms or hooks for the one or two items that require hanging.

Yoo believes there are different checklists for urban hotels and resorts. “In an urban

hotel, the most basic common sense items – like power points in the correct places – are vital,” she says.

“In the past, international power points are logically beside the desk. But with lifestyle changes and how business travellers work these days, guests tend to demand power points beside the bed as well because they work on their laptops. Light switches are vital. Many hotel and lighting designers tend to overthink the lighting with complex dimming and switching systems. Guests are just staying for a night or two in an urban hotel: they cannot be bothered to figure out different ways to dim the space.

“Resort guests on the other hand tend to be more forgiving and less critical because they are in a more relaxed mood and simply have more time to explore what the room has to offer.”

Blink devised two different solutions

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Asian guestrooms increasingly cater to what travellers want out of a good stay, and their design helps make the difference between repeat and “never again” guests, writes Rebecca Lo

Room to grow

HBAhadalotofspacetoplaywithatFourSeasonsGuangzhou(aboveandbelow)

Photography courtesy delivering Asia

YooEngChia:Inanurbanhotel,themostbasiccommonsenseitems,suchasplacingpowerpointsinlogicalplaces,arevital

BlinkwonanAsia-PacificInteriorDesignAwardforJumeirahDhevanafushiintheMaldives(aboveandbelow)

for resort guestrooms at Conrad Sanya and Jumeirah Dhevanafushi in the Maldives. For Conrad, rooms were private sanctuaries oriented towards the sea.

“Extreme privacy was our watchword here, with no way to look into the rooms from the outside without sacrificing the impact of the million dollar views,” says Yoo. For Jumeirah, the emphasis was on bathrooms designed akin to mini-spas and double queen size beds under canopies that became little rooms within the room.

In Asia, the mixed-use iconic building is becoming more common, which leads to unusual room configurations. Some of these properties sit at the top of a skyscraper to command the best views of their host city. At the same time, though, designers have to contend with strong architectural e lements that chal lenge how they plan guestrooms.

In Four Seasons Guangzhou, for example, the property occupies the top third of the city’s 103 storey International Finance Centre by British architect Wilkinson Eyre. Interior design firm HBA’s CEO Ian Carr grew to love the 1.2 metre columns that crisscrossed the building’s perimeter though

it meant that furniture and fixtures had to be planned away from the windows.

“We gave them a Chinese lacquer finish so that they fade into the background as much as possible,” says Carr. “The purity of the circular column led to flexible furnishings. The desk wasn’t adjacent to a wall. The TV and sofa were freestanding. With every room different, we simply shuffled the furniture accordingly. It gave rooms great sculptural arrangements. Due to the wedge shape of each room, we had a lot of space to play around with.”

Yoo feels that it is important to get tactile qualities right in a guestroom: “It is all in the details. Guests may not remember the exact design of the guestroom, but they tend to remember the items they touch like how the leather feels beneath their arms, how the foot rest is at the perfect height for their feet, how considerate the designer is for providing them an intricate jewellery box for their finery. It’s all about touchy-feely.”

Dimensions of discovery“The overall room design tends to be one’s first impression and that is a big picture thing. You see it, you form an immediate

impression if you like it or not. Furniture is key, because you experience it with your body by sitting or lying in it, so this is another layer of experience where many memories are created on top of the mere visual impression. Accessories, when they are not just aesthetically pleasing but well considered for their functionality and use to guests can add another dimension of discovery and delight.”

One example is a tea tray Blink designed for guestrooms in Sheraton Beijing. “On the surface it looks like a tea tray on top of our lounge sofa but when you sit beside it, you will discover it is treasure box of snacks,” Yoo explains. “It’s rather handy to dip your hands into the goodies instead of making the effort to walk to the typical minibar location.”

Ultimately, thinking like a guest and his changing needs will determine what makes a successful contemporary guestroom. “I don’t think we need to try so hard to be innovative, we should just consider the needs of the guest more,” Yoo states. “Instead of trying to impress with our creative design, we should simply take care of our guests with our heart. These days, when you encounter that in a hotel or resort, it’s a pleasant surprise.” Showcave

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d E s i g n


It is all in the details. Guests may not remember the exact design of the guestroom, but they tend to remember the items they touch like how the leather feels beneath their arms, how the footrest is at the perfect height for their feetYoo Eng Chia, Blink Design Group

BlinksolutionforConradSanyasawguestroomsorientedtowardthesea(aboveandbelow)

A Story That Continues Today While Thinking About TomorrowChocolate artisans face a new challenge to differentiate themselves in the increasingly competitive market for luxury chocolate. Some artisans attempt to make their own bean-to-bar chocolates, but the process is difficult and risky. Cacao Barry® brings you the Or Noir™ as a revolutionary solution; chocolatiers can design their own signature chocolate

Or Noir™ by Cacao Barry®. Welcome into a Universe of Taste Creation For more than 170 years, Cacao Barry® has been the partner of the best chocolate Art Makers in the world. Once again, we have innovated to encourage the talent and enhance the creativity of our most valuable clients with the creation The Or Noir™ Lab, that is dedicated to the most talented “Artists” in pastry and chocolate making who want to fulfil their dreams of creating their own customised chocolate recipe of dark and milk couvertures.

Combine the Batcave, Willy Wonka’s workshop and Leonardo Da Vinci’s studio, you begin to imagine the magic of Or Noir™. A unique fusion of product and service, Or Noir™ Lab near Paris allows artisans to design individualized chocolate couverture recipes as unique as their own fingerprint.

Craft Your Mark of Distinction with the Or Noir™ ConceptArtisans are looking for a unique taste, recognisable and identifiable to carry their name, their signature. Through Or Noir™, we provide you with an innovative and exclusive structure that allows you to become the architect of your craft; to imagine, design, and perfect your very own taste profiles.

The Or Noir™ method, an innovative patented by Cacao Barry®, enables us to predict the organoleptic result of different blends and to reproduce taste profiles even before a blend has been physically produced. It is also the software conducting, guiding and assisting you throughout the process as you create your own signature chocolate couverture that is exclusively yours. You choose and taste each component of your recipe taken from different chocolate (dark or milk; traditional or organic) an exclusive selection of cocoa liquors. This absolutely unique tool allows you to create a totally personalised taste profile with the assistance of our team and the Or Noir™ software: An exclusive opportunity to create your own chocolate that reflects you and convey your identity.

Some of the world’s top chocolatiers have already accessed this impressive lab. Jean François Castagné, Meilleur Ouvrier de France (MOF) once quoted, “Or Noir™ is an extraordinary opportunity for professionals to finally obtain a chocolate with the required taste profile for our applications. The unique chocolates that we blend contribute a certain added value to our creations and emphasize our personal involvement.”

Or Noir™ offers a range of services including exclusive molds, transfers and training for a total bespoke chocolate experience. Once the formula is perfected, the chocolatier can specify delivery and storage options. A choice of formats includes blocks, Pistoles™, bars, mini-bars and tasting squares. Specially designed chocolate transfers and bar molds are available to insure the chocolate looks as distinctive as it tastes. The Or Noir™ experience provides personalized marketing tools for communication to customers as well as targeted training and exclusive recipes.

Chocolate AcademyTM

Our Chocolate Academy™ centres worldwide are teaching and training centers for artisans and professionals who want to improve their working skills in chocolate and learn about new trends, techniques and recipes. Chocolate Academy™ centres outside of Asia Pacific are located in Wieze (Belgium), St. Hyacinthe (Canada), Meulan (France),Lodz (Poland), Mexico City (Mexico), Zundert (The Netherlands), Chekhov (Russia), Gurb (Spain), Zurich (Switzerland), Banbury (United Kingdom and Chicago (USA). In Asia Pacific, they are located in Mubai (India), Shanghai (China) and soon to be re-opened in Singapore (moved from Port Klang).In order to fulfil the role of a Chocolate Academy™ centre and meet the growing demand of chocolate knowledge and education in Asia markets, the management team has decided that Shanghai and Singapore would be more strategic than Suzhou and Port Klang in terms of its accessibility by customers of Callebaut®, Cacao Barry® and Carma®. Therefore, our Chocolate Academy™ centres in Asia Pacific have moved from Suzhou to Shanghai in Nov, 2012 while the move from Port Klang to Singapore has also commenced but its re-opening (located in Barry Callebaut Singapore office) is targeted in early 2013.

The new Shanghai Chocolate AcademyTM centre is located in the same building as Barry Callebaut Shanghai office, with a space of over 200 m2. The new address of Shanghai Academy is 23rd Floor, Building B, Hongwell Plaza, 1602 Zhong Shan Road(west), Shanghai, China, 200235. The first opening of the Chocolate Academy™ to our China customers and members of the media was marked by the successful event held for the World Chocolate Masters Pre-selection for China on Nov 8th recently. There were over 100 visitors witnessed the competition.

The Chocolate Academy™ centres offer practical and theoretical courses for chocolate artisans: pastry chefs, confectioners, bakers and caterers. The curriculum includes beginner, advanced and specialized chocolate classes on chocolate processing and a range of techniques and applications – from tempering, molding, enrobing and sculpting to decorations and flavorings.

During the practical chocolate courses, the participants get the chance to apply and broaden their technical skills under the guidance of our technical advisors and to share experience and knowledge with other professionals.

If you are interested in learning more about our Chocolate Academy™ centres or would like to sign up for a chocolate class, please get in touch with us. Further information is available on www.chocolate-academy.com or contact Ms. Winnie Wang: [email protected]

MOF CHEF PHILIPPE BERTRAND from Cacao Barry® Chocolate AcademyTM

Philippe always enjoyed eating “mille-feuilles” and “religieuses”, that’s why he decided to become a pastry chef.

A member of the Académie française des chocolatiers et confiseurs, the association des Croqueurs de chocolat of Paris and of other various associations concerned with chocolate and pastry-making, Philippe stands at the foreground of gourmet scenes all over the world. This 1996 Meilleur Ouvrier de France Award-winner for chocolate and confectionery hosts the greatest events involving chocolate and pastry-making (Madrid, Kobe, Las Vegas...) and teams a network of professional representatives for chocolate market leader Barry Callebaut. Since 1998, he has been the manager for The Chocolate Academy™ centre of France for the Cacao Barry brand.

The media has often called on his professionalism and his creativity. This chocolate expert has often been invited on cooking TV shows to speak of the new trends in chocolate and pastry making. He has written many articles for professional magazines and often appears on air on Radio France, RFI radio and Radio Canada.

Philippe also has several books to his credit. He is the co-author of Chocolats et friandises, published by the Académie française des chocolatiers et confiseurs. He wrote the foreword of Chocolats et confiseriefor the École Lenôtre. Philippe also supported the work of Spain and Europe Pastry-Making award-winner by prefacing Francisco Torreblanca’s latest book. He shares his knowledge and experience through seminars, demonstrat ions, courses, practical workshops and on line videos. According to him the most important thing for a dessert is to balance textures and flavors.

Chocolate Ambassadors Clubour chocolate Ambassadors club unites around more than 150 chefs, pastry chefs and confectioners of international reputation.

The mission of the club is to transfer its chocolate know-how and techniques to other craftsmen wor ldw ide in suppor t i ng the development of new products, product concepts, packaging, recipes and training events meeting professional expectations.

Quality, creativity, knowledge of ingredients and process leadership are the main assets of the Ambassadors, who represent cacao barry®.

cons tan t l y i n t ouch w i t h craftsmen, they organize theoretical and practical events, such as training courses, demonstrations or technical assistance in various regions of the world. chocolate technology, chocolate bonbons, entremets, desserts by the plate, sculptures, and decorations are some examples of the many topics covered in these sessions.

Ambassadors club membership is by invitation only. if you are interested in learning more about the activities of the cacao barry®’s Ambassadors club, please contact Ms Aina Osman: [email protected]

CHOOSE YOUR INGREDIENTS- define the desired taste profile- explore our selection of chocolates and cocoa liquors by taste and sensory analysis; record your impressions on our “spider maps”.

IMAGINE YOUR RECIPEThe oR noiR™ software program lets you begin at the conceptual phase, with an analytical approach allowing you to pre-determine the taste profile of a blend.

TASTE YOUR RECIPEyou be the judge : Taste and sensory analysis of your sample yields the final verdict.

TEST YOUR RECIPE- Preparation of prototype samples lets you evaluate the recipe you designed using oR noiR™ software. - with our chocolate organ, blend the various chocolate and cocoa liquor components and then test your recipe sample with a turn on the marble worktop.

PERFECT YOUR RECIPE- Keep refining your recipe until you discover the perfect taste profile.- Adjust fluidity by adding cocoa butter to precisely fit your application needs.

s p o n s o r E d F E a t u r E

26 AHCT January 2013 AHCT January 2013 27

s p o n s o r E d F E a t u r E

For a region obsessed with chicken and pork, beef has traditionally been a harder sell in Asia. Yes there are exceptions – cheaper brisket-type cuts have always been popular on the street while at the other end of the scale Wagyu is highly prized in Japan and beyond. However,

beef is a more expensive product and subsequently represents less than 10% of meat consumed in a region where it is only the last 25 years in which the poverty rate has fallen from nearly 60% to under 20%.

As Southeast Asia’s economy continues to remain strong – growth will return to a “robust” pre-crisis average of 5.5% over the next five years, according to the South-East Asian Economic Outlook 2013 report – the demand for high-end beef is rising, joining other Western-style ‘luxury’ products sought out by an aspirational and growing middle class.

While classic steakhouses in the American vein have been popular with Western diners across Asia for 30 years, it is in the last 10 years that US brands – observing the growing popularity of steak with indigenous consumers – have begun arriving in the region in significant numbers.

These include Outback Steakhouse, with locations in Australia, Hong Kong, Indonesia, Japan, Korea, Malaysia, Mexico, Philippines, Singapore, Taiwan and Thailand, including franchised and joint venture operations, while another mid-scale outlet, Wooloomooloo, has four restaurants in Hong Kong and one in Singapore, within the Raffles City complex.

The upscale Ruth’s Chris Steak House has restaurants in Hong Kong, Singapore, Japan and Taiwan while Morton’s The Steakhouse operates locations at Sheraton Hong Kong Hotel, The Venetian Macao, Mandarin Oriental Singapore, in Shanghai and has recently opened in Beijing.

Huge potentialStephen McCrimmon, regional director of Asia for Morton’s of Chicago, says that while for several years “there were not too many international steak house operators in Asia, over the last three years the number of steakhouses has tripled or quadrupled in every city,” although he adds that this includes independent operators and Asian-based groups, as well as international brands.

“So obviously, the steakhouse market still has huge potential and competition is getting better,” suggests McCrimmon.

And he believes that the typical Asian guest who comes to Morton’s appreciates that they are getting the same product the group offers in the US.

“Many of our new younger guests have travelled or had some type of education in the US and recognise our restaurants from

Raising the steaksHigh-end beef products are becoming more popular across Asia, demonstrated most noticeably by the steady increase in steak restaurants opening in the region, writes Daniel Creffield

PorterhousesteakatInterContinentalHongKongTheSteakHousewinebar+grill

AustralianorganicribeyefromSutherlandCompanyinHongKong

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A WORLD OFOPPORTUNITY

No two places in the world are the same. And we believe hotels should reflect this - so when you arrive in Bali, it should feel like Bali.

A stay with Worldhotels is about more than having a key to a room wherever you roam. Its about standards but not standardisation. About world-class experiences and quality accommodations that retain all the magic of local flavours, textures, colours and cultures.

Join us but stay true to you and true to the world.

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Meat & Livestock Australia (MLA), provides services, tools and information for Australia’s cattle, sheep and goat producers.

Aaron Iori, MLA regional manager, Southeast Asia and Greater China, says that while traditionally in Asia the majority of consumers do not consume beef due to religious, cultural, social and price point reasons, it is now finding that “younger Chinese consumers, who are well-travelled, [often] Western educated and more adventurous with food are trying new trends and recipes, including Australian beef. This also extends to the expansion of multinational hotel and restaurant chains across Asia where chefs demand quality produce.”

Iori says there are a wide variety of cuts sold into the Asia-Pacific market. For the high-end foodservice market Australia sells loin cuts such as tenderloin, cube roll, ribeye and striploin, short rib, rump, knuckle and more.

“Chefs generally want to use alternative cuts, which are more cost efficient and are different – enabling them to be innovative and creative with their menu development. They are conscious of keeping food costs down, however they are always searching for something new. MLA provides them with alternative ideas for their kitchen based on feedback from chefs around the world.”

Asians culturally enjoy dining out and MLA has developed programmes to assist chefs with finding cost effective and innovative ideas for their menus. MLA has held three ‘banqueting innovation workshops’ to date, with over 200 chefs participating in the programme from across Southeast Asia and Greater China.

“This sector of the foodservice market offers a significant opportunity to stimulate awareness of Australian beef and lamb, particularly to the ever-increasing aspirational wealthy and middle class consumers,” believes Iori.

there, many having eaten there or been treated by their parents when visiting.”

McCrimmon says that many Asian diners tend to prefer ribeye and prime rib roast, enjoying the higher levels of marbling and fat content.

“Plus with these cuts being quite large, some families enjoy the fact that they can share. In China, most of our guests prefer our cuts on the bone, either our porterhouse or our bone-in ribeye.”

For the Hong Kong, Singapore and Macau markets, Morton’s sources its boneless meat from the US, while its bone-in meat comes from a boutique rancher in Australia. As US beef is still banned in China, it uses an Australian rancher to provide other cuts of meat there as well.

Appealing to the Asian palateChef and restaurateur Harlan Goldstein owns two establishments in Hong Kong, Gold and Strip House, both of which feature steak prominently.

He agrees that steak as a restaurant item is becoming more popular in Asia-Pacific and says that the market “has adapted to very large slices of grilled beef and is even prepared to eat it rare to medium-rare, accompanied with red wine.”

So what does Goldstein believe is the secret to making steak appeal to Asian consumers?

“We use very good quality ingredients and do not over season as the Asian palate is very different to European taste. Ribeye is the number one choice as it is very tender and its marbling of fat adds extra flavour as it is cooked.”

He notes however that different cuts are popular from country to country in Asia.

“In Hong Kong, people enjoy ribeye or sirloin, while in Thailand people love beef cheek. Singaporeans seem to go for fillet while in China cuts and hanger steak are popular.”

Goldstein, as with Morton’s and other quality steakhouses, sources much of its products from the US, and increasingly from Australia.

Quality from Down UnderWith a reputation as a reliable and quality supplier of clean and safe red meat, Australia exports over 60% of its total production to over 100 countries around the world including Southeast Asia and Greater China – making it one of the world’s largest exporters.

In 2011, total exports of Australian beef and lamb to the region were 199,336 tonnes. The countries which handle the largest volumes are Taiwan, Philippines, Indonesia, China and Singapore.

Australiahasagrowingreputationasasupplierofquality,saferedmeat(Pic:Meat&LivestockAustralia)HarlanGoldstein–differentbeefcutsarepopularfromcountrytocountryinAsia

Pic:CanadaBeefInternationalInstitute

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Attractive packaging certainly plays a role. Belvedere and Grey Goose have particularly distinctive bottles, and the latter is a notably popular brand call in bars.

Although under increasing pressure in the European and North American markets from growing interest in different gins and rums, Asia’s cocktail drinkers seem inclined to stick with vodka, whisky and cognac, of which for modern mixologists – who like to work with fruit juices – vodka is much the most versatile spirit.

It is furthermore the most adaptable to market trends. Unlike whisky, which has to be matured for long years in oak barrels, or cognac, of which the same is true and which is made from grapes which can only be grown in a delimited area, vodka merely has to be distilled, bottled and sold. It is relatively cheap and uncomplicated to produce.

Asian identityVodka is a highly competitive market, in which Smirnoff, Absolut and Grey Goose have a commanding lead, but because overheads are relatively containable there

is room for niche players, and vodkas with a specifically Asian identity are beginning to emerge.

In 2009 Smirnoff owner Diageo formed a partnership with baiju producer Shui Jing Fang, which it subsequently acquired, to produce a Chinese vodka, Shanghai White, in, as you would expect, an ornate art deco themed bottle.

Then earlier in 2012, Hong Kong-based Dutch entrepreneur Michel Morren decided to go one better and launched an extravagantly packaged Russian made vodka called Royal Dragon.

“We start at the level where the Grey Gooses and Belvederes stop,” says Morren, explaining that the vodka is a small batch spirit, distilled in Russia no fewer than five times, using a one-century old pot still. The grain base is high quality winter harvest rye.

Morren’s background, however, is in marketing other luxury products, such as diamond encrusted mobile phones, and so a lot of the investment has gone into the packaging.

So far three expressions have been produced: Elite in a gold decorated black

bottle; Imperial with a carved dragon inside the bottle and the spirit speckled with 23-carat Swiss edible gold flakes; and The Emperor, made in a limited batch of 888 bottles for which the dragon is hand-blown, and which comes adorned with a 35-diamond pendant.

Royal Dragon won The Most Innovative Spirit Brand of 2012 at the China Spirits Awards, and is now available in Hong Kong, Macau, the Chinese mainland, Singapore, Thailand and the Philippines as well as France and the UK. Morren says further expansion into international markets is planned.

Also offering a new range of eye-catching bottles but at a lower cost is Absolut with its new numbered limited edition – although it is limited to four million. Thanks to some careful reprogramming of the production line, however, every bottle is guaranteed to be unique.

“Absolut Unique feels a bit ‘mad scientist’ and a bit street art,” says Jonas Tåhlin, vice-president global marketing at The Absolut Company. “When the bottles first appeared on the conveyer belt, we cheered. By that

Vodka is traditionally drunk ice cold – but

is the market for it becoming overheated in Asia, asks Robin Lynam

Pioneering spirit

Global vodka sales have grown exponentially in recent years and International Wine & Spirit Research figures

indicate that it remains a year-on-year growth category.

Although Diageo’s Smirnoff is no longer the world’s best selling spirit brand – that is now Korea’s Jinro Soju – it still ranks third with sales in 2011 of around 25,197,000 nine-litre cases.

Smirnoff ’s nearest competitors are Pernod Ricard’s Absolut and Bacardi’s Grey Goose, but competition in general has become much more intense with the emergence of a range of niche brands, and both the larger and smaller players diversifying into an ever expanding range of expressions.

Areas of competition are purity – the number of distillations – the quality of the grain or potato bases, and most of all the range of flavours.

These are becoming increasingly outlandish. Moving on from the established fruit ranges, distillers have diversified into assorted dessert and confectionery flavours – vanilla, caramel et al – along with various herbs and spices.

Flavoured vodkas were originally infused at home, or by bars, using bought neutral spirit, and the tradition was particularly strong in Poland. Selling pre-flavoured vodkas was an initiative pioneered by Sweden’s Absolut, and more or less everybody followed.

Flavour infusion is the usual method, but higher end producers such as LVMH’s Belvedere distill in the flavours, which theoretically produces a better integration of the tastes and aromas.

The snag is that what really differentiates vodkas one from another is marketing rather than taste. Blind tastings tend to suggest that few people can distinguish between premium grade vodkas and cheap supermarket brands – particularly when

they are well chilled, as vodkas typically are.

A question of heritageHeritage can be an issue. Stolichnaya certainly benefits from being perceived as a Russian vodka, although the version currently distributed internationally is actually distilled in Latvia.

“Country of origin is less important to consumers than branding, but the trade knows which brands have the right origin credentials,” says Robert Cullins, global commercial director, SPI Group, which owns the Stolichnaya brand outside Russia. SPI is promoting the Stoli Indulgent range of flavoured spirits which includes Stoli Salted Karamel and Stoli Chocolat.

“Consumers in Asia will always be interested in new products that are relevant to their way of consumption. Our Indulgent range is a good example of bringing a real and relevant point of difference that has appeal and presents a more interesting way of enjoying vodka,” Cullins says.

Polish vodka also has a special cachet from which Belvedere and Chopin (the latter a relatively rare potato vodka) derive some of their appeal.

Country of origin is less important to consumers than branding, but the trade knows which brands have the right origin credentials Robert Cullins, SPI Group

Absolut’snewnumberedlimitededitionguaranteeseachbottle’sartworktobeunique

SmirnoffBlacksmallbatchvodka–thebrandremainsamarketleader

RoyalDragonVodkaImperialfeaturesacarveddragoninsidethebottleand23-caratSwissediblegoldflakes

Original,pearandorangeflavouredvodkasfromGreyGoose

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Vodka vs gin? Is vodka facing serious competition from gin? The category is growing in Europe and North America, and a wider range of gins is now appearing on back bars in Asia, next to the vodkas.

Robert Cullins, global commercial director, SPI Group, argues that an enhanced profile for gin in Asia can only be good for the white spirits category as a whole.

“We do not see a threat from gin. Quite the contrary, the more attention given to Western white spirits can only be beneficial in turning the brown spirits tide,” says Cullins. “I think gin has a harder job to do to establish itself in Asian markets.”

Although brands such as Belvedere are now making vodkas with a botanical profile that might be thought to be straying into gin’s territory, Diageo’s Adam Brewer believes the roles of the two spirits are and will remain distinct.

“Today in Asia they are two clearly differentiated categories, and consumed at two very different occasions. Vodka is a category linked to the moment of celebration, much like Champagne, while gin is seen more as an ingredient in cocktails and enjoyed with tonic water during the first drink of the night.

“While some vodka brands have certainly been pushing the boundaries of flavoured vodka closer to those of gin, it is important to note that some of the earliest records of vodka production reference the spirit being flavoured with the addition of herbs, spices and berries. The most important botanical in the production of gin is the juniper berry, and this will always define the difference between two categories.”

point the production line looked more like an artist’s studio than a bottle factory. These are really striking bottles. Everyone will find a personal favourite.”

The company is also moving into the ‘handcrafted’ vodka market with a new product, Elyx, a single-batch vodka made without the aid of the computers which usually govern the Absolut production line.

“When developing Absolut Elyx we looked back to find a vision for the future,” says Mark Hamilton, global marketing director at The Absolut Company. “The Absolut Elyx bottle is a squared version of the original Absolut Vodka bottle silhouette. The copper detailing and the clarity of the design reflect both the manual copper distillation and the natural purity.”

According to Hamilton every part of the production, from the planting of the first seed, all the way through distillation and bottling, is performed within a 25km radius in the Åhus region of Southern Sweden, and the vodka is distilled exclusively from single-estate winter wheat. The water comes from a natural underground spring.

Market leader Smirnoff does not seem unduly perturbed by niche competition.

“Vodka has been a staple ingredient in cocktail culture for over half a century now, and the Moscow Mule, which was first made with Smirnoff, played a rather important part in the rise of vodka as an international category,” says Diageo brand ambassador for Smirnoff, Adam KG Brewer.

“Vodka is still a relatively new category in a lot of Asian countries. The majority

of consumers start off drinking brands that have global presence and that they know project a premium image; Smirnoff is a great example of this. While choice is important to help the category grow, it is essential that there is a unique offering and a point of difference for the brand that is

being presented. This could be the brand’s heritage, it could be the use of raw material, distillation style or filtration method. But none of this means anything if it doesn’t result in an end product that the consumer can differentiate, and more importantly, enjoy.”

Stolichnayaclassic,honeyandjalapenoflavours

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Looks, luxury, laundering and long life are the major considerations when picking bed linens. Looks speak for themselves as nothing beats the eye-appeal of crisp looking pillowcases, immaculate sheets and duvet covers. Luxury, however, is more subjective. Laundering

seems to depend on how green the hotel’s management is, while long life has obvious financial implications.

Guests are well aware of quality, says Norman Brown, director, Beaumont & Brown, a major supplier of bed linens to hotels worldwide. “Most guests spend most of their time in the room sleeping: 100% cotton bed linen has been the expectation of most five-star hotels for a long time now. Soft-combed cotton in 300 thread count is the industry standard for our five-star hotel clients.”

Many leading hotel groups have their own iconic bed. However, mattresses, pillow menus and other details tend to be given more prominence than the quality of the linens, which on close scrutiny are sometimes cotton-polyester mix in the ratio 80:20, even 50:50 in some cases. According to Brown, mixed fabric is not significantly cheaper than 100% cotton, “but it does tend to launder easier, with slightly reduced drying time.”

Tarynn Hatton-Jones, managing director of Hatton-Jones Co, a company that supplies major hotels as well as retail customers with, hypoallergenic and fair trade beddings made from organic fabrics, questions whether natural fabrics are always the best way to go. It’s not just the up-front costs, she points out – a small percentage of polyester can strengthen the material as well as make the washing and drying process easier.

“We urge clients to consider the overall sustainability factor. If a large hotel is using all organic fabrics, this will impact their water and electricity usage because of the additional time it takes to launder bedding.”

Hotels have various options when choosing bed linens, with longevity and environmental impact high on the list of priorities, writes Jane Ram

The comfort

factor

Hatton-JonesCosuppliesmajorhotelsaswellasretailcustomerswithfine,hypoallergenicandfairtradebeddingsmadefromluxuriousorganicfabrics

Marikaofferslinenshand-embroideredinVietnam

www.hattonjonesco.com

Hermans Lee, executive housekeeper of Hong Kong’s Hotel Icon, says that although synthetic bed linens are more durable, after a few washes they can discolour. Meanwhile, Patrick Lau, director of housekeeping at Kowloon Shangri-La, says that synthetic materials attract more static electricity. This is a serious issue in northern China, where many of the Shangri-La group’s properties are located, hence the brand specification of 100% cotton bed linens to ensure guest comfort.

Natural may be best, but Brown maintains that organic cotton is not more comfortable than normal cotton.“Most hotels wouldn’t use organic cotton, as true organic cotton is significantly more expensive than normal cotton and it’s also difficult to trust a lot of organic cotton suppliers to provide true organic cotton. As a supplier of luxury bed linens we would always try to steer our customers away from organic cotton due to the price.”

Indra Budman, newly appointed CEO of Hansar Hotels Group (which operates two luxury boutique properties in Thailand, shortly

We urge clients to consider the overall sustainability factor. If a large hotel is using all organic fabrics, this will impact their water and electricity usage because of the additional time it takes to launder beddingTarynn Hatton-Jones, Hatton-Jones Co

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to be joined by a third), has had two decades of experience in the luxury hospitality sector in his native Indonesia and other parts of Southeast Asia. He is a passionate advocate of organic food, even setting up vegetable and herb plots to supply Hansar Koh Samui, but is sceptical about claims that organic cotton bedding is the right choice, especially in view of the approximately 50% higher cost.

“Hansar hotels are very particular about our linen, especially bed sheets, it took lots of energy, money and surveys to determine our current set. In terms of production and durability, cotton is still much less expensive if we compare it to other materials such as silk.”

Most hotels opt for white bed linen as it does not clash with colour schemes and it is easy to launder without risk of colour fading if strong chemicals are used, says Brown.

“White gives a clean perception to guests. And it’s easier to launder as we can bleach it,” says Lau.

Style is all-important at The Mira Hong Kong. Ricky Chan, director of housekeeping, says guest perception of the bedding helps to identify the hotel level. “The majority of hotels prefer white, but some may use white on regular floors and other colours such as light grey or beige for executive floors to make them stand out. Quality and durability is our prime concern. Currently at The Mira we use

all natural 100% Pakistan cotton linens with thread count of 400 per square inch.”

The trend worldwide is good quality no-frills bed linen, says Roger Mair, general manager and VP operations, Swiss International Hotel Xiamen. “The ultimate luxury in bed linen would be 400 thread count pure Egyptian cotton, which has shorter lifespan than a mixed fabric with synthetic fibre. In one of my last hotels I opened for Accor, we used the best available brand for the bed base and mattress, complemented with 400 thread count linen, it was all worth it as it made THAT perfect bed for the best sleep. It earned us a Best Bedroom Award for 2010 in China. Other five-star hotels suffice with 220–300 thread count linen, which is certainly already a respectable quality. Feel it and try it out before deciding.”

When an extra touch of luxury is required, there are no limits on what can be done, says Monika Mauriello, director at Marika Linen, based in Hong Kong. “We can do sophisticated to simple. We sell beautifully embroidered designs in pure linen, all hand-embroidered in Vietnam, but it’s a dying trade. Hotels order huge quantities in fine fabrics but classical design: they rarely order anything special except occasionally for suites.

“We order all our materials in China where they weave according to our requirements. We use all natural materials, no synthetic fibres – I can’t sell things that I don’t like! Hotels are bombarded with special offers, it’s very competitive. But we offer special service and we are known for keeping to our deadlines. We supply some of Hong Kong’s top hotels with high quality classical, soft and luxurious percale. Sometimes they request broad or narrow stripes, but that’s as far as they venture. I’m trying to encourage them to move into pure linen, but I’m still working on it.”

Two decades ago, Mauriello found traditional embroiderers in Vietnam and taught workers how to stitch a hem and the colours that should be used for flowers. “Occasionally hotels feel they want to do something special: the InterContinental wanted pure linen sheets, pillowcases and duvet covers for all their suites. Unfortunately the required size was wider than standard and it would have taken six months to source the material, but they couldn’t wait.”

Pic: hansar hotels

HansarKohSamuisuperkingbed

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Walking onair

While carpets help set the tone for a property, they also represent a major expenditure – and offer an opportunity to show off your green credentials, writes Gregg Schroeder

TaiPingcarpetsatAmanNewDelhi

It may not be the first thing guests notice when they set eyes on a hotel lobby or enter a restaurant, but carpets play a very big role in creating the best first impression.

While eyes may be turned upward to sparkling chandeliers, provocative artwork and seasonal floral arrangements, the first step onto a lush, quality carpet quietly signals that the establishment is a place of comfort, sophistication and attention to detail.

Not that visual impact is unimportant. Hospitality designers put their full effort into creating top-to-bottom signature designs that set a carefully planned tone and reinforce the corporate image, be it relaxed and cosy, classic or avant-garde – and with custom-milled carpets, the overall aesthetic presented is seamless.

“In Asia, [design] tends to be very contemporary,” says Steve Boyer of Mohawk International. Boyer, the Singapore-based vice-president for international, Asia and Middle East markets for the carpet supplier, says the trend for newer hotels such as many found in this part of the world is bold, colourful patterns.

“Colour varies a lot by property,” he says, “but old traditional florals are used in classic hotels, which are more often found in Europe and North America.”

Al Ross, Asia manager of Wools of New Zealand, agrees. “Current trends include fresher, brighter colours,” he states, along with greater emphasis on natural and sustainable materials.

A greater variety of textures are available now as never before, and

Current trends include fresher, brighter colours, along with greater emphasis on natural and sustainable materialsAl Ross, Wools of New Zealand

designers are making the most of this. Richard Morris, managing director of the commercial division at Tai Ping Carpets in Hong Kong, says recent innovations in manufacturing techniques are increasingly being incorporated in couture designs. That, coupled with customised pattern and colour, “provides customers with a 3D building block to create a unique, high-performance aesthetic for hospitality projects.”

You get what you pay forAt The Peninsula Hong Kong, Claudia Arnhardt oversees care for the hotel’s Tai Ping carpets. The flagship of the worldwide Peninsula group of hotels has recently completed renovation of all guestrooms in The Peninsula Tower, including 100% wool carpets designed exclusively for the hotel. Suite carpets feature a textured pale peach blossom design that echoes entrance murals, creating a complete, cohesive design.

“You really do get what you pay for,” asserts Arnhardt. “Changing carpets regularly is also a must, as is purchasing different qualities of carpet for different areas, based on foot traffic.”

Experts agree that hoteliers and restaurateurs should bear in mind the day-to-day practicalities of caring for a carpet to keep it looking its best throughout its lifetime.

“I don’t think decision makers take that into account enough,” says Mohawk’s Boyer. “Sometimes they just leave that up to housekeeping.” But quality suppliers, he says, provide detailed instruction to clients on how to care for their carpets.

Morris agrees: “We work with customers’ housekeeping and engineering departments by analysing the typical amount of foot traffic per day in a specific area so as to determine the ideal construction, fibre type, pile density, backing type, underlay and installation method to provide durability and easy maintenance” that the hotel or restaurant requires.

Larger hotels tend to look after their carpet investment themselves as it’s done continuously. “Carpet maintenance is done in-house, on a daily basis, and by an experienced carpet technician who is assigned to take care of carpet spotting throughout the hotel,” reports Arnhardt. “Outside vendors are only called in extreme cases – such as burn marks in the carpets.”

High-end hotels change their carpets with greater frequency to maintain a fresh appearance for guests. Carpets in public areas that get the hardest wear may only last three to four years.

Design decisions directly impact maintenance, according to Arnhardt. “Naturally the lighter shades are more delicate but really, it’s just important to have the right tools, machines and manpower to keep the hotel’s carpets in tip-top condition.”

Tai Ping’s Morris agrees that this practical side to carpet choice is an impor t an t cons ide r a t ion . “Ea sy maintenance is definitely the first concern for hoteliers. Creating the right ambience with floor covering design is a combination of design scale, design definition,

ColourfuldesignsfromWoolsofNewZealand

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practical [soil hiding properties], colour propensity, correct pile fibre selection and practical texture.”

In public spaces such as corridors, F&B and meeting rooms, pile density is key – not plush pile. Boyer says. “They need to consider the easiest product they can have for maintenance. Historically, hospitality likes to use a lot of wool and wool blend products,” he says, “which are easy to maintain.”

Green is goldWool continues to be desirable for its durability and ease of maintenance. It’s also relatively green, is fire safe and even has air cleaning qualities.

“Studies show that wool carpet can remove formaldehyde, nitrogen dioxide and sulphur dioxide from the air more rapidly and effectively than synthetic carpet fibres,” Morris asserts. “Wool does not release these gases even when heated,

and may continue to purify indoor air for up to 30 years. It’s a big selling feature.”

But synthetic fibres are becoming increasingly interesting to high-end clients as well. Earlier petroleum-based products released fumes after installation. One new product from DuPont, called Sorona, is partly made from corn.

“It’s got the sustainability story and it’s very easy to clean,” Boyer says.

Unlike natural fibres, Sorona and other synthetics don’t absorb much moisture, and can be manufactured using some recycled content. “This new fibre is the closest to answering all issues of performance and sustainability.”

And unlike wool, synthetic carpets are made from continuous fibres so shedding is reduced. But wool is non-allergenic and has other natural properties – durability, appearance retention, good response to cleaning and stain removal – that keep it as one of the top choices for F&B use.

“Prestige contract locations are frequently specified in wool because of its all-round excellence, and although wool carpets may be slightly more expensive, the low life-cycle costing that comes from longer life, less maintenance and easy cleaning more than pay it back,” Boyer notes. “Wool is also the most fire safe fibre for carpets.”

Used carpet can be recycled – in the US and Europe. Industry specialists, predict, however, that it’s only a matter of time before carpet recycling becomes the norm in Asia, too, upping the environmental factor.

Green and su s t a inab i l i t y a re watchwords in the industry, according to Morris, and Tai Ping has streamlined manufacturing practices to reuse and recycle as much material as possible. The company seeks suppliers who have similar values, too. “We know that sustainability is as important to our clients as it is to us,” he says.

DecorativecarpetingatThePeninsulaHongKong HongKong’sRegalKowloonMezzoGrill

EdgydesignsatSwisstouchesHotelXi’an SmartStrandwithDuPontSoronafromMohawk

FactoryXinshapu industrial Zone, Huaide, Humen town dongguan City, guangdong province, China廣東省東莞巿虎門鎮懷德新沙埔第二工業區tel: 86 – 769 8115 1208 Fax: 86 – 769 8115 1212email: [email protected]

Hong Kong (Head office)18/F effectual building, 16 Hennessy road, Wanchai Hong Kong香港灣仔軒尼詩道16號宜發大廈18樓tel: 852–2520 8222 Fax: 852–2215 4438email: [email protected]

SHenzHenroom 1907, block A, Carrianna Friendship square, no. 2002 renminnan road, shenzhen, Chinapostcode: 518001深圳巿羅湖區人民南路 2002號佳寧娜友誼廣場A座 1907室郵政編號: 518001tel: 86–755 8236 2929 Fax: 86–755 8236 2636email: [email protected]

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Customer relationship management and eMarketing solutions provider for the global hospitality market Digital Alchemy has introduced the award-winning iNeed mobile application to Asia.

The app allows guests to digitally submit service requests for housekeeping, room service, valet and maintenance.

Additionally, the fully customisable

Anti-theft device MySafe is a sturdy and tamper-proof pouch to safe-guard guests’ belongings at the pool, beach or bar. MySafe is made from environmentally-friendly impact-resistant plastic that also blocks UV rays, thereby providing added protection to guests’ valuables.

Securing bands are reinforced

Heading to Italyitalian designers gianni Veneziano and luciana diVirgilio have joined forces to establish d editors a new furniture design house determined to ‘get ahead’.

The new company’s motif is a bald head, which features throughout the range in different colours, styles and angles.

Tables, chairs, consoles, mirrors, rugs and coat stands are available in a wide variety of materials and colours.

The multi-disciplinary design house also offers full interior design services.

Formoreinformation:www.dipalmassociati.com

application interfaces with most major third-party hospitality management systems and can be used to facilitate incremental revenue opportunities, including restaurant reservations and spa bookings.

iNeed may be used in lieu of printed materials in the guestroom.

Formoreinformation:www.Data2Gold.com

with metal strips to prevent slashing, and provide extra strength and grip.

Available in a variety of vibrant colours, corporate logos and numbering may be incorporated.

Also available is an optional sun-screen/hand sanitising gel holder with bottles that can be custom-made to reinforce corporate branding and customer loyalty.

Skincare range updatePevonia has announced changes to their award-winning Power Repair line.

Under the new name, Power Repair Age Correction, the line has not only replaced the existing concentrates with new re-formulated intensifiers, but also redefined the packaging.

More fun in the kitchenFrench-based digital media specialist Unowhy has launched the English version of QOOQ, the first tablet computer for the kitchen.

The tablet is preloaded with 1,000 international multimedia recipes — which can be accessed by cuisine type, difficulty level, preparation time and ingredients — ingredient fact sheets and meal-planning tools.

Like an ordinary tablet, QOOQ allows web browsing via Wi-Fi or an ethernet port, as well as access to email, social media accounts, and online radio stations. The tablet also has a built-in video and mp3 player, a weather application and a digital photo- album function.

The tablet cookery coach enables users at any level to learn directly from some of Europe’s leading chefs, including Michelin-starred chef Emmanuel Renaut.

Big savings at the mini barBartech has introduced what the company calls “the most environmentally friendly automatic mini bar on the market”.

The Neobar line promotes eco-friendly initiatives, while reducing costs and providing revenue potential.

The mini bar range utilises an energy efficient compressor cooling unit, as well as the latest in commercial grade cooling solution to achieve power consumption of less than 0,35 Kwh per day.

In addition, a rear-mounted eutectic plate provides over 12 hours of cooling without consuming additional electricity, once the target temperature has been reached.

These factors help Neobar ‘fridges to draw 70% less energy than typical absorption minibars.

When using Neobar in combination with Bartech’s Computerized Energy Saving System (CESS), energy consumption levels can be lowered even more to only 0,200 Kwh of power in a 24-hour period.

The CESS monitors cooling production according to whether a guestroom is designated vacant, occupied or out of order. This feature generates a savings of up to 30% depending on occupancy and the hotel’s preference for the level of cooling.

In comparison to a standard refrigerator that gives off 40 decibels of sounds, the Neobar is incredibly quiet with an output of only 24 decibels.

Bartech is able to custom build Neobar to fit the design needs of any property.

Formoreinformation:www.bartech.com

The products are anti-ageing, anti-wrinkle, repairing, for smoothing, plumping and healing to improve skin texture, firmness and moisture levels as well as refine pores and brighten.

With natural floral fragrances, the new intensifiers and the related PevoReclaim and PevoRefine Professional Spa Treatments are available to spas and salons.

Formoreinformation:www.PevoniaPro.com

The QOOQ tablet has a foldaway table, integrated timer, rechargeable battery, resists humidity and heat, and can be cleaned with a damp cloth.

Available in red, cream and black.

Formoreinformation:www.qooq.com

Do you need iNeed

Upgrading safety

Formoreinformation:www.myseasafe.com

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Northern spiritUngava is a Canadian premium gin made with an infusion of hand-picked botanicals from the vast wilderness bordering Ungava Bay in the unspoiled region of northern Québec.

Infused with 100% natural ingredients from the Canadian Arctic the gin is made from Nordic juniper, wild rosehip, cloudberry, crowberry, Arctic blend and Labrador tea, giving it a distinctive golden colour and fresh, floral, spicy flavour.

The contemporary designed Ungava bottle is made using a special thick, clear glass, giving the brand stand-out on-shelf appeal.

Camus Wines & Spirits is distributing the gin in Asia.

Formoreinformation:www.ungava-gin.com

Prestige wine importer Altaya Wines recently hosted its annual tasting in Hong Kong, featuring 50 premium wineries from its award-winning global portfolio.

“Our annual tasting has become a unique institution,” said Paolo Pong, founder and managing director of Altaya Wines, “with some of the world’s most respected winery owners and winemakers showcasing and explaining their vintages.”

Bordeaux, Burgundy and Champagne wineries were represented, as well as boutique wineries from Alsace, the Rhone Valley, Languedoc and Provence. Italian producers representing Tuscany, Piedmont, Lombardia and Friuli were also present.

From the New World, Australia’s offerings included “leading lights” from

Samos so sweetSince 1934, vine growers on the Greek island of Samos have worked together to make wine in the island’s two traditional wineries. Famous for its Muscat grape the co-operative of all the island’s 25 wine growers has the exclusive authority to sell the sweet and dry Samos wines all over the world.

Exports cover 80% of the approximately 7,000 tonnes of wine produced annually. The wine is now available in Asia.

Formoreinformation:www.samoswine.gr/uk/6.html

“Bold, expressive and masculine”, the Chivas 12 ‘Made for Gentlemen’ collectible tin by British designer Tim Little – creative director and owner of British luxury shoe label Grenson – features a slick deconstruction of the gentlemen’s classic wardrobe staple, the hand-crafted brogue.

The striking collectible houses a bottle of Chivas Regal 12-year-old.

“We found inspiration for the partnership in the current renaissance of men seeking authenticity in their luxury and lifestyle choices,” said James Slack, global brand director, Chivas Regal.

Tim Little said, “I love the fact that the tin really stands out and the deconstructed elements of the iconic brogue – really enjoying a style revival at the moment – are instantly recognisable.”

the Barossa, Clare and Yarra valleys and award-winning wineries from Marlborough, Canterbury and Wairarapa flew the flag for New Zealand.

Napa Valley’s Fisher Vineyard and Argentina’s multi-awarded Dominio del Plata rounded up the showcase of premium wineries exclusively presented in Asia by Altaya Wines.

Formoreinformation:www.altayawines.com

Designer drinking

Wine exclusive


Family of wineIn 1998, Brazil’s Lidio Carraro Boutique Winery extended the Carraro family’s five generation viticulture tradition by establishing new vineyards in two locations in Southern Brazil: Vale dos Vinhedos and Encruzilhada do Sul.

Combining “respect for the land, sustainability and modern vinification technology”, it produced its first wines in 2002.

Lidio Carraro operates a ‘purist philosophy’ so all wine-making processes are conducted with minimum interference and “maximum respect to the natural expression of the grape and its original terroir”.

The winery is also the pioneer in Brazil of integrating grape growing and enology management, employing a meticulous study of clones and soil mapping, strict production control and making wines without the traditional use of wood. The award-winning SulBrasil wines have been noted as “rich in complexity, structure and balance”.

Formoreinformation:www.lidiocarraro.com

Formoreinformation:www.chivas.com/madeforgentleman



Keeping it simpleScotch lovers in Asia have the chance to try a new, special whisky range: The Glenlivet Nàdurra 16-year-old.

The latest offering from the 188-year-old distillery takes its name from the Gaelic word for ‘natural’ and with an emphasis on natural methods of production there’s a critical difference between Nàdurra and most modern whiskies.

Others are chilled to three or four degrees Celcius and then passed through paper filters before being bottled, a process that removes fatty acids, proteins and esters from the whisky, but also removes some of the flavour.

With Nàdurra, this chill-filtering process is omitted.

Most of the heavy compounds therefore, remain in the end product, and the resulting whisky has “more body and a richer texture” – it will even turn opaque

Sweet cocoa dealBarry Callebaut, leading manufacturer of quality cocoa and chocolate products, has reached an agreement with Petra Foods Ltd., Singapore, to acquire their Cocoa Ingredients Division.

The division is the largest cocoa products supplier in Asia with sales revenue of US$1.3 billion and 1,700 employees in fiscal year 2011 (ended December 31, 2011).

The business has a significant global footprint across four continents with

when mixed with water.The whisky spends 16 years in

ex-bourbon US oak casks, is bottled at natural cask strength, and is slightly stronger than most single malts.

The result is a whisky that is pale gold, with bright, lemony shades. On the nose, it is fresh and clean but with intensity and strong fruit, including lemon pulp and green apple, enhanced by aniseed notes and a creamy touch of praline, along with herbal and spicy accents.

The unique nature of Nàdurra is reflected in its “simple and authentic” packaging, with a cask stencil effect that runs around the carton to “emphasise the unadorned, unadulterated style of the whisky”.

The Glenlivet is currently the number two single malt Scotch whisky in the world and the number one in the US – the world’s largest malt whisky market.

Formoreinformation:www.theglenlivet.com

Recipe for successKnouse Foods is an established grower co-operative and food processor for apple and fruit related products. The co-operative includes fruit growers in the US Appalachian region of Pennsylvania, Maryland, Virginia, West Virginia and the Mid-West.

Known for its “environmental stewardship”, Knouse Foods is “committed to ensuring its products meet standards for taste, quality and consistency”.

Product brands include ready-to-use Musselman’s, and Lucky Leaf pie fillings and pizza toppings, Apple Time and Speas Farm. Products are available in a variety of flavours.

Knouse Foods also highlights ways foodservice professionals may offer “on-trend and profitable dessert options” by providing recipe ideas.

Formoreinformation:www.knousefoodservice.com

405,000 MT of bean-grinding capacity in seven processing facilities, and four sales offices.

The integration will make Barry Callebaut the largest global cocoa processor. The transaction is subject to approval by Petra Foods’ shareholders as well as regulatory authorities. The closing of the transaction is expected later this year.

Formoreinformation:www.barry-callebaut.comwww.cacao-barry.com

Getting bigger all the time

COMING NEXTGulfoodDubai World Trade Centre 25 – 28 February, 2013

www.gulfood.com

This year will see one of the worlds biggest hospitality trade shows get even bigger. Gulfood is set to expand by 13% as it secures more than 12,500sqm extra exhibition space to accommodate

stands and visitors. The 2013 show will fill 113,398sqm in exhibition space.

Gulfood 2012, attracted 68,681 trade visitors from 152 countries – an 11% increase from the previous year – with 61% international visitors. In addition, the 2012 show drew 3,816 exhibitors and offered 110 international pavilions.

With the theme ‘International Flavours, World Class Business’, the expanded Gulfood 2013 will accommodate demand for participation, and enable more processing and packaging equipment space, and allow exhibitors to demonstrate their larger machinery and equipment ranges.

New country pavilions from Ecuador, Lithuania and Oman will also be present.

The expansion includes an additional temporary hall, Zabeel Pavilion, dedicated to food and drink companies.

Increased space has also been provided to ingredients. The largest exhibition space increase has been provided to finished food – especially exhibitors focused on retail and foodservice markets – where demand far exceeds capacity with over 900 companies requesting space.

Many agricultural and export government ministers are also expected to attend Gulfood 2013. To facilitate this ministerial support, the Ministers Meet, is a programme of events where they will meet to discuss trade agreements, export initiatives and food security policy.

At the Food Leaders Summit business leaders will debate and explore commercial strategies that will shape future markets.

Capitalising on the region’s fast-growing manufacturing base and business start-ups, dedicated programmes for food processing and packaging will showcase the hottest trends for 2013, while the Franchise Workshop will help industry professionals acquire and manage a successful network.

One of the largest such competitions in the world, Emirates Culinary Guild Salon Culinaire will return. 1,300 young chefs will compete in practical and display-based culinary competitions – a perennial favourite being the ice-carving stage where entrants turn half-tonne blocks of ice into extraordinary sculptures.

The third Baking & Pastry Guild Middle East Competition will also be held. The competition will showcase new trends, classical skills, and innovative techniques. Ingredients Middle East is the only event in the region to address the growing food manufacturing and processing sector.

Gulfood 2013 will also see an enhanced VIP buyer programme, a spotlight on Africa, easier on-site navigation tools, and workshops dedicated to entrepreneurship, processing, packaging and industry regulations. The Gulfood Awards will be held for the fourth year.

E v E n t s


E x h i b i t i o n s


DAtE EVEnt DEtAILS ORGAnISER

At a new location in 2013, the fifth annual HIFI is the annual meeting place for leaders in the Indian hotel and tourism industry to discuss important trends, network, identify new opportunities, and do business through a combination of plenary sessions, breakout panels, and interactive workshops.

HOTERES JAPAN, CATEREX JAPAN and Japan Food Service Equipment Show focus on equipment for commercial kitchens. Food service, tableware, IT systems, furniture and food hygiene equipment are showcased. 800 exhibiting companies and approximately 50,000 professionals visit annually.

A trade show with proven credentials, Gulfood provides a sourcing platform where international flavours meet world-class business. Latest trends and innovations shaping the future of food also on show. With an emphasis on education, training, competitions, and live events, Gulfood strives to inspire and inform.

Hotelex Shanghai 2013 will focus on innovative elements and green concepts. Hotelex has showcased hospitality trends for 21 years and is a one-stop purchasing and information platform for industry professionals.

Exhibitors from across the globe will showcase their products and innovative solutions. FHV is an important growth catalyst for food and hospitality businesses throughout greater Indochina. World-class competitions and networking events promise to make FHV2013 the place to be.

Asia’s largest international F&B exhibition, staged in seven halls and expecting 45,000 visitors in 2013, the 14th Edition of SIAL China will continue to set the benchmarks as China’s unique meeting point in the F&B and HoReCa industries.

Connecting 1,900 global suppliers of food, drinks, coffee, wine, equipment, hospitality technology, design, and more with 35,000+ regional hoteliers, restaurant owners, chefs, importers, distributors and more, HOFEX is a premier trading platform for China and Asian markets.

THAIFEX – World of Food Asia is a premier sourcing platform for the industry. The 2013 show covers all aspects of F&B and showcases Halal and organic food, catering and hospitality services, food technology, retail and franchise. The World of Seafood will run concurrently.

Asia’s largest and longest running hotel investment event. HICAP gathers hotel investors, financiers, and leading industry professionals from across the Asia-Pacific region.

FHM 2013 will feature a series of seminars and workshops, including Culinaire Malaysia 2013, and celebrity cooking demonstrations. A one-stop-resource centre for the food, hotel and hospitality industries.

HIFIc/o BHN2900 Bristol Street, Ste. D101Costa Mesa, CA 92626 USATel: +1 714 540 [email protected]

Japan Management Association3-1-22, Shiba-koen, Minato-ku, Tokyo 105-8522, JapanTel: +81-(0) 3 3434 1377Fax: +81-(0) 3 3434 [email protected]/hcj/eng

Dubai World Trade Centre, PO Box 9292, Dubai, United Arab Emirates, Tel: +971 4 308 6062 / 6047 Fax: +971 4 318 8607 [email protected]

Shanghai UBM Sinoexpo International Exhibition Co., LtdTel: +8621 6437 1178Fax: +8621 6437 [email protected]

Singapore Exhibition ServicesTelephone: +65 6233 6638Fax: +65 6233 [email protected]

Comexposium70 Avenue de Général de Gaulle, 92058 Paris La Défense Cedex, Francewww.sialchina.com

Hong Kong Exhibition Services LtdTel: +852 2804 1500Fax: +852 2528 [email protected]

Koelnmesse Pte LtdTel: +65 6500 6712Fax: +65 6294 [email protected]

HICAPc/o BHN2900 Bristol Street, Ste. D101Costa Mesa, CA 92626 USATel: +1 714 540 [email protected]

Malaysian Exhibition Services Sdn BhdTel: 603 4041 0311Fax: 603 4043 [email protected]

Jan 14 – 15 Hotel Investment Forum India (HIFI) The Leela Kempinski Gurgaon Delhi (N.C.R.) India

Feb 19 – 22 HCJ 2013 Tokyo Big Sight (Tokyo International Exhibition Center, Ariake) 3-10-1, Ariake Koto-ku Tokyo 135-0063 Japan

Feb 25 – 28 Gulfood 2013 Dubai United Arab Emirates

Apr 1 – 3 Hotelex Shanghai Shanghai New International Exhibition Center Shanghai China

Apr 24 – 26 Food&HotelVietnam 2013 (FHV) The 7th International Food & Drinks, Hotel, Restaurant, Bakery & Foodservice Equipment, Supplies & Services Exhibition and Conference Saigon Exhibition & Convention Center

May 7 – 9 SIAL China 2013 Shanghai New International Expo Centre Hall N1-N5, E6-E7 Shanghai, China Hua Mu Rd. 3# East Lobby (near Luo Shan Rd.)

May 7 – 10 The 15th International Exhibition of Food & Drink, Hotel, Restaurant & Foodservice Equipment, Supplies & Services

May 22 – 26 THAIFEX – World of Food Asia Impact Exhibition and Convention Center Muang Thong Thani

Sept 17 – 20 Food and Hotel Malaysia 2013 (FHM 2013) KLCC Convention Centre Kuala Lumpur, Malaysia

Oct 16 – 18 Hotel Investment Conference Asia Pacific (HICAP) InterContinental Hong Kong 18 Salisbury Road Kowloon Hong Kong

Well equipped

COMING NEXTEquip’HotelPorte de Versailles, Paris16 – 20 November, 2014

www.equiphotel.com

The 2012 edition of the bi-annual Equip’Hotel (11 – 15 November, 2012) has been hailed a resounding success with figures up across the board.

Visitor numbers increased 3.3% on the previous outing with 110,647 hospitality and catering professionals attending, 18.4% of who were overseas visitors, which represents an increase of 9% on the 2010 show.

Over the five-days 1,600 exhibitors showcased latest industry trends and innovative equipment, products and services. Outdoor hotel concepts, including log cabins and luxury tents, studio, bar, bathroom and kitchen designs were among the many exhibition special features.

“What makes this event unique,” said Alain Lardet chairman of Designer’s Days, “is that it both appeals to the public and meets the needs of the trade.”

For more than half a century, Equip’Hotel has offered hospitality industry professionals a platform, and networking forum and in 2012 both were extended with five specifically themed areas proving popular additions.

More than 500 experts representing 20 nationalities

participated in the conferences and debates, while 15 culinary and design competitions attracted more than 200 entries.

Over the five days, more than 110,500 hospitality and catering professionals walked the five thematic spaces of the show, which included 15 trend studios designed by partner architects and designers as well as chefs, where 250 live demonstrations and animations were staged.

“The hospitality and catering sector is setting an example more and more and setting the pace for trends. It has even become a mirror of how our interior designs and food habits will be in the future. That’s why consumers are getting more and more interested in our market especially through its big names. Equip’Hotel offers the unique opportunity to make a review and bring practical answers to all of our trade,” says Corinne Menegaux director of Equip’Hotel.

Underlining the importance of this growth sector, as well as 352 chefs in attendance— 70 Michelin starred — representatives from trade unions and associations, schools, governments, and private businesses were at Equip’Hotel.

For the second year, TransGourmet ran concurrently.


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DeanRossilli

SimonMcGrath SelinaChan

ScottMurray

DavidCampbell

LeslieLowe

LouisYoung

ViktoriaRileyTanePicken

SimonScoot

PhilBroad

PatrickShimada

Canadian David Campbell has been appointed director of sales and marketing at the first China property of Rosewood Hotels & Resorts, opening summer 2013. Campbell has worked in Asia for more than 16 years, including at Shangai’s Twelve at Hengshan, The Peninsula, and The Westin Bund Centre as well as The St. Regis Singapore.

Pan Pacific Hotels Group has appointed Dean Rossilli as the new general manager of Pan Pacific Orchard Singapore. Australian Rossilli has more than 20 years of industry experience in Malaysia, Australia, US and UK. Prior to joining Pan Pacific Hotels Group, he was regional GM of Thistle/Guoman Hotels and Resorts in Malaysia.

Simon McGrath has been appointed general manager at the DoubleTree Resort by Hilton Phuket – Surin Beach. McGrath’s career in hospitality spans over 30 years and he was most recently the director of business development at the Hilton Adelaide, Australia.

tane Picken is the new director of business development for the DoubleTree Resort by Hilton Phuket – Surin Beach. Originally from South Africa, Picken has been with Hilton Worldwide since 2001. Over the past 10 years he has served in a variety of senior management roles at several properties within the Hilton Worldwide group.

Having relocated from IHG’s headquarters in the UK, VP global brand marketing, Simon Scoot will now helm the brand out of Asia in Bangkok, also focusing on the resort segment. Scoot joined IHG in 1992.

Phil Broad is the newly-appointed vice-president, F&B, Asia, Middle East and Africa at IHG. Broad’s career has spanned brands including Starbucks, TGI Fridays, Tesco’s and Pizza Hut. Most recently, he was MD of Jumeirah Restaurants, the restaurant division of the Jumeirah Group. He will be based in Bangkok.

Grand Hyatt Hong Kong has announced the appointment of chef Patrick Shimada as head chef of Grand Hyatt Steakhouse. Shimada began his career with Hyatt as commis chef at Grand Hyatt Manchester, San Diego in 2002.

Hayman, Australia’s private island destination in the Great Barrier Reef, has appointed Scott Murray general manager. Australian-born Murray has held senior hotel positions in Sydney, Dubai, Bangkok, Singapore and London. Prior to this, he was with One&Only Royal Mirage, Dubai, for six years, most recently as hotel manager.

Selina Chan is now director of sales and marketing for the Outrigger Phuket Beach Resort, scheduled to open in March following a major renovation. Chan, a Malaysian national, has a 27-year history in hospitality in Asia and Australia. Before joining Outrigger, she was group director of sales and marketing at Mangrove Tree Resort Sanya, China.

Anantara Hotels, Resorts & Spas has announced the appointment of Viktoria Riley as cluster director of sales and marketing for Anantara Phuket Villas, as well as the new Anantara Phuket Layan Resort & Spa opening this year. Prior to joining the Anantara team, Riley was at the Sheraton Phoenix Airport Hotel in Arizona.

Leslie Lowe has been promoted to general manager at New World Guiyang Hotel, scheduled to open this summer. Previously the resident manager of New World Shanghai Hotel, Lowe brings more than 30 years’ hospitality industry experience to his new role.

Louis Young has been appointed director of finance for New World Guiyang Hotel. Young brings more than 18 years’ finance experience with hotels in both Hong Kong and mainland China. Before joining New World Hotels, he was financial controller – operations, of Regal Poly Guiyang Hotel.

When it comes to building menu excitement, Lamb Weston offers the broadest, most innovative variety of frozen potato products in the industry.

Lamb Weston Sales and Marketing Center Lamb Weston/Meijer European Headquarters 599 S. Rivershore Lane • Eagle, ID 83616 USA P.O. BOX 17, 4416 ZG Kruiningen, The Netherlands +1.208.938.1047 • +1.800.766.7783 (within USA only) • FAX +1.208.422.2111 +31.113.394955 • FAX +31.113.394280

www.lambweston.com

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