ahct june 2011 web
TRANSCRIPT
Published since 1976 Vol 36 June 2011
hong Kong sAR hK$50 china RMb50singapore s$15 Malaysia RM30Thailand bt300Rest of Asia us$10
BALI WOWW makes an entrance
GYMS GET SMARTIntelligent fitness equipment
and the bottom line
WHAT’S YOUR POISON?The mocktail rises
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) 2011Thomson Press Hong Kong Ltd
Welcome to the June issue of AHCT!
In this edition, we look at the growth of the flavourings industry and the rising mocktail sector. We report on the new W Bali-Seminyak hotel, which combines typical W brand values with local Balinese culture, and some of the latest IQ-savvy fitness equipment which provides incentives to guests to visit, get fit, and return to your hotel.
hong Kong hoTels AssociATion
hong Kong chefs AssociATion
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singAPoRechefs AssociATion
hong Kong bAKeRy & confecTioneRy
AssociATion
singAPoRehoTel AssociATion
hong Kong bARTendeRs AssociATion
hong Kong MAiTRe d’hoTel AssociATion
shAnghAi chefs AssociATion
MyAnMAR chefsAssociATion
MAlAysiAn AssociATionof hoTels
MAcAu hoTelAssociATion
club MAnAgeRs AssociATionhong Kong
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 Mischa Moselle
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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
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Cutting Edge Media Pvt Ltd5th, Floor Mani MahalMathew Road, Opera HouseMumbai-400004, IndiaTel:+91-9821874547Email: [email protected]: Ms Nikki Maloo
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
Our intrepid team of writers goes further, lifting the veil on the Mekong and Pune, two burgeoning destinations for businesses and hotels, and exploring how POS systems can improve organization and communication with the customer, and safeguard healthy industry coffers.
Also included in this issue are features on condiments and buffet equipment. Amid the growing sophistication of diners and
CONSULTING EDITORNicole Chabot
DESIGN BYKoon Ming Tang
CONTRIBUTORSVictoria Burrows
Helen DalleyZara HornerRebecca LoRobin LynamRuth Williams
ASSOCIATE PUBLISHERSharon Knowler
ADvERTISING SALES MANAGERClaire Sancelot
CIRCULATION ExECUTIvEBecky Chau
CHAIRMANJS Uberoi
DIRECTORGaurav Kumar
endoRseMenTs
hotel guests, neither should be overlooked or underestimated as important means by which properties can shine.
Rounding up, AHCT reviews the recent Hotelex event in Hong Kong, announces upcoming industry events till year-end across Asia-Pacific, and features which industry professionals are moving where.
Happy reading!
THE NEW CLASSE
www.rancilio.com
E d i t o r ’ s M E s s a g E
June 2011 AHCT 3
EQUIPMENT 44 Good looking and intelligent
fitness equipment
48 Buffets have come a long way
TECHNOLOGY20 The POS system as a valuable data
mining resource
DESIGN24 The designer playground of W Bali
NEWS 6 INDUSTRY
28 CULINARY
40 PRODUCT
MANAGEMENT14 The Mekong Delta as a future
focal point for 4- and 5-star resorts
MARKET REPORT16 Pune’s appeal as a hotel market
cover photography courtesy of Ab concept
40
44
Up and Coming... July• Integrated Resorts• Market Report: China second tier city • Cloud computing• Presidential Suite• Cheese• Fruit juice• In-room amenities; Knives; Spa amenities
August• Green issues• Market Report: Singapore• Social networking• Public spaces• Ice cream• Tea & Coffee• Ice Machines
CONTENTSV o l u m e 3 6 J u n e 2 0 1 1
Advertisers’ Index
A/S Woodschow 29 Agilysys OBC Alpha International 53 Andy Mannhart 49 Annapoorna World of Food India 61 Athena Tableware 51 Boncafe 22 & 23 Food Hotel China 56 Food Hotel Malaysia 43 Food Hotel Vietnam 55 Global Search International 7 HICAP 59 HOST Milan 9 Hotel Expo Macau 57 iDeaS IBC Life Fitness 47 Manitowoc 17 Monin 37 Novox 27 Pevonia 12 & 13 Rancilio IFC Routin 39 Safemark 11 Wine & Gourmet Asia 58 WMF 19 Wordhotels 31 Zieher 35
EvENTS AND ExHIBITIONS52 Events calendar
54 Hotelex reviewed
APPOINTMENTS62 See who is moving where
FOOD32 Consumers lead improvements
in condiments
DRINK36 Purées and syrups expand
on creative possibilities for bartenders
48
4 AHCT June 2011 June 2011 AHCT 5
The Oberoi, Gurgaon, a luxury hotel located in Gurgaon’s prime business and shopping district, has officially opened. Claiming to be India’s first hotel offering private heated pools with all its suites, this 202-room and suites development features a lavish lobby next to a reflection pool and the world’s largest green wall. It also has a 24-hour spa and cigar lounge.
“We are pleased to present a hotel that offers the highest standards of luxury and hospitality,” said Chairman of The Oberoi Group P.R.S. Oberoi in a press release. “The opening is a significant moment for us.”
Located 15 minutes from the international airport and an hour from New Delhi, the hotel’s rooms and suites start at 620 sq ft. The hotel offers a 24-hour butler service for all guests and boasts Rolls Royce and BMW 7 series limousines.
InterContinental Hotels Group is soon to launch Holiday Inn Cochin, which will cater mainly to business and leisure travellers in this south-western city. As part of aggressive expansion plans for the country, the new Holiday Inn will be the group’s 15th hotel to open in India. According to a press release, the 212-room property will have an open air infinity pool, health club, business centre and ballroom, various dining options, and will accommodate up to 250 guests.
Hilton Worldwide has signed a management agreement with Eros Group’s Eros Resorts & Hotels to manage two new properties in New Delhi’s fast-growing business district of Mayur Vihar. The agreement will see Hilton’s fourth property in India, and the introduction of the first DoubleTree by Hilton hotel in India. The properties are part of a twin-tower conversion project with the Hilton New Delhi Mayur Vihar scheduled to open within the next few months. The other building will officially open as DoubleTree by Hilton New Delhi Mayur Vihar likely within the year.
Leading Hotels Private Limited has won the bid to develop and run a golf course in Pernem Taluka, Goa, which will be of Professional Golfers Association standard. Leading Hotels trumped two other prestigious players, DLF and Oxford Properties.
Global hospitality chain Choice Hotels International has announced that in order to cater to rising demand in India, it will introduce two of its global brands into the country by next year. The brands are budget hotel Econo Lodge and the more upmarket Cambria Suites.
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The company already operates 27 hotel properties in India, mostly through franchise agreements, and aims to have 40 hotels in its portfolio by the end of 2012.
“Our market research revealed a need to bring in an upscale brand and an economy brand into the country, possibly by the end of next year,” said Shivali V Sharma, Sales and Marketing Vice-President, Choice Hospitality India.
Lama Tours, the Dubai-based property development and management company, is planning to set up 20 luxury tents at Sam Sand Dunes in Jaisalmer, Rajasthan. The tents are expected to be operational by September.
Advanced educationThe School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University (PolyU) has moved into new premises in Hong Kong’s Kowloon, and revamped more than 30 curriculum subjects within the undergraduate syllabus.
A SHTM spokesperson noted the changes are in line with industry needs as the school refines and adapts its tourism education to not only fit with the times, but predict future changes and requirements.
The new approach has the school’s teaching and research Hotel Icon at its centre. “With Asia emerging as the centre of excellence in hospitality and tourism business,” Professor Kaye Chon, Dean and Chair Professor of SHTM notes, “we see the need to advance both education and research in hotel and tourism management.” The purpose-driven Hotel Icon is, “an embodiment of the university’s credo ‘Where innovation meets application’,” Chon says, adding that according to latest UNWTO forecasts, China will become the top destination for tourists around the world by 2020, attracting 130 million in-bound visitors.
The SHTM is ranked number two internationally among hotel and tourism schools based on research and scholarship. (Source: Journal of Hospitality and Tourism Research, Nov 2009)
Mind your stepGiven air travel’s contribution to the collective carbon footprint — flying accounts for about three percent of carbon emissions worldwide by some estimates — some airlines and airplane manufacturers are taking steps to improve their eco-footprints.
South West and Continental have implemented fuel efficiency improvements, waste reduction programmes, increased recycling and are investing in newer more fuel efficient airplanes. Virgin Atlantic made news as early as 2008 when it became the first major carrier to test the use of biofuels on passenger jet flights and now other airlines are following suit. French company Lisa is building a prototype small plane dubbed the Hy-bird that uses solar power and hydrogen-powered fuel cells to fly with zero emissions. Flights emissions may be compensated by buying a carbon offset from TerraPass or Carbonbfund.org, which will use the money to fund alternative energy and greenhouse gas reduction projects.
Choosing to travel during the day helps lower the impact of aviation on climate change, according to a study conducted by the University of Leeds. The research also says night flights are twice as bad for the environment as day flights because of the effects of the condensation trails — or ‘contrails’— airplanes leave. The study concludes that condensation trails trap heat the same way clouds do, however, during the day they reflect sunlight back into space and help keep the planet cool.
Openings and agreements in India
ForbusinessandleisureatCochin’sHolidayInn
AlessoninhospitalityHotelIcon,HongKong
HighstandardsatTheOberoi,GurgaoninIndia
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June 2011 AHCT 7
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And the award goes to…Online travel company, Expedia has released its latest hotel rankings list, and Asia features prominently. Properties in Indonesia, Malaysia, the Philippines, Thailand, and Vietnam made the list, with Trar Angkor Hotel in Cambodia ranked the world’s 50th best hotel.
The 2011 Insiders Select list reveals 25 Southeast Asia hotels in the top 500 based on value, service and customer rating. Several Singapore hotels made it to the list with Fairmont Singapore and Conrad Centennial Singapore voted in the top 100.
Newly opened in July 2010, the Fullerton Bay Singapore has been named one of the world’s best new hotels by readers of Conde Nast Traveller UK and Conde Nast Traveler USA. The hotel was one of 65 properties in 31 countries
Ayana Resort and Spa has become the first hotel in Bali to be certified as ‘tsunami-ready’ following a comprehensive training programme and audit. The initiative is supported by the Bali Hotels Association, the Indonesian Ministry of Culture and Tourism and the Association of South East Asian Nations.
Also in Bali, Anantara Seminyak has become the first resort on the island to receive its Green Globe Certification. The certification is awarded to hotels that pass requirements in a series of environmental initiatives including water, energy and waste management efficiency.
InterContinental Hanoi Westlake’s environmental practices have been recognised by Silver Earthcheck, the travel and tourism global certification organization. The Earthcheck programme incorporates annual measurement of operational indicators such as energy emission, water waste, community involvement, paper use, cleaning, and pesticide use.
Conde Nast Traveler USA Hot lists 2011.It is the only hotel in Hong Kong and one of just nine hotels in Asia to feature in both lists.
At the fourth TTG China Travel Awards the Mandarin Oriental Sanya was awarded Best Resort in China; Harbour Plaza 8 Degrees has been awarded Best Mid-range Hotel in Hong Kong for the second consecutive year; for the third consecutive year, MGM Macau was named Best Business Hotel in Macau. Mandarin Oriental Macau received Best New Hotel in Macau and was also listed among the Top 10 newly opened hotels in China at the sixth China Starlight awards.
handpicked by the British magazine and was one of 124 properties picked by the American version.
Langham Place, Beijing Capital Airport has been awarded eight travel awards since opening in October last year. The property’s 2011 accolades so far include: Best Airport Hotel in China at the Skytrax World Airport awards; Best New Hotel in Beijing at the TTG China Travel Awards; Best Cantonese Restaurant for Ming Court in the Time Out awards and Best Ribs in Beijing in the The Beijinger Restaurant Awards.
Hullett House has been named one of the world’s best new hotels in both the Conde Nast Traveller UK and in the
TakinghometheprizesatLangham’sBeijingCapitalAirport
HistoricHullettHouse,HongKong TheMandarinOriental,Macau–winningawards
GreenefficiencythroughoutAnantara,Seminyak
AyanaResort&Spa,Jimbaran,Bali,istsunami-ready TheMandarinOrientalSanyaResort-TTGBestResort2011
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8 AHCT June 2011
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Hilton Hotels & Resorts has marked its entry into New Zealand’s South Island market with the opening of HiltonQueenstown. The 178-room property joins the group’s managed property, the 98-room boutique Kawarau Hotel. Both are the only ones in Queenstown positioned on the shores of Lake Wakatipu.
IN BRIEF
UmaParo, part of Como Hotels and Resorts has announced promotional rates on their one bedroom suites and villas for guests from now to September. Umo Paro is located in Bhutan, considered to be the Himalayas’ last Buddhist kingdom.
LanghamHospitalityGroup properties worldwide are offering at least 10 percent savings for two nights accommodation in their ‘Linger Longer for Less’ promotion. For a three days or more stay guests earn even greater savings and benefits. Applicable for reservations made until August 31.
PreferredHotelGroup has announced two new members in the Kimberly region of Western Australia. The award-winning Pinctada Cable Beach Spa Resort is joining the portfolio, while Pinctada Kimberly Grande, Kununurra is the newest member of Summit Hotels & Resorts.
Châteaux&HôtelsCollection, which was taken over by Alain Ducasse and Laurent Plantier in 1999, and the 560-properties Exclusive Hotels, have confirmed their merger. The two networks have joined forces in the boutique hotels and gourmet restaurants sectors. The new organization will be segmented into five collections: prestige; homes of character; exclusive hotels; and inns, with the associated restaurant members coming under the banner: ‘delicious collection’. The new entity will represent 600 hotels and 66 restaurants in France and 48 hotels outside the country, with ambitious plans for expansion.
The 32-storey HoteldeEdgebyRhombus, the fourth property in Hong Kong managed by Rhombus International Hotels Group, is now open.
Hilton Worldwide has signed a management agreement with the Hatten Group to manage the DoubleTreebyHiltonMelaka in western Malaysia. The second of the brand in Malaysia, and Hilton Worldwide’s entry into Melaka, it is scheduled to open in 2014.
TheKhaoSok has opened in southern Thailand. The country’s first-ever organic boutique resort limits guests to 20 at a time. The 12-hectare property is 100 percent organic and chemical-free and is the only farm in Thailand with an Agricultural certificate of Thailand (ACT). Guests are encouraged to pick the produce and attend custom organic cooking classes in the show kitchen. The resort features nine Asian antique-filled rooms and suites in two modern Thai-inspired villas and a variety of fitness and leisure facilities.
Air China and Cathay Pacific have announced the completion of their air cargo joint venture, AirChinaCargo. The collaboration will increase the fleet and strengthen the market position of both airlines. The operation will centre in Shanghai to satisfy market demand in the Yangtze River Delta, which makes up two thirds of Air China’s service area.
LeadingHotelsoftheWorld (LHW) has implemented a comprehensive re-branding introducing a new logo and a completely revamped hotel directory. The organisation which started in 1928 with 38 properties, now represents over 430 of the world’s finest hotels, resorts, and spas.
Shanghai’s TheLongemontWorldHotel, has joined global marketing and distribution network WorldHotels.
DusitInternational has launched a mobile version of its website for smartphone users. The dusit.com mobile site is available in English, Chinese, Japanese and Arabic and the new engine is designed to improve communication with guests, increase brand recognition and enhance online bookings.
A new art resource for the hospitality industry has launched. Design house, HBA has brought together its International Art Collaborative and Art Group International in the USA, its HBA Art in Singapore and a new division in Hong Kong to establish a new arm, Canvas. The new firm will provide expert knowledge, procurement planning and installation advice.
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GuestroomatHoteldeEdgebyRhombus
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10 AHCT June 2011
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Cambodia, Laos and Vietnam al l enjoyed double-digit international arrivals in 2010 and since 2006 have almost
doubled their visitor numbers. While travel demand in Southeast Asia grew by 10 percent year-on-year in 2010, the Pacific Asia Travel Association (PATA) says Cambodia and Vietnam’s 22 percent increase in arrivals last year is particularly impressive.
However, the hotel pipeline remains comparatively small, as international brands tentatively weigh up joint-venture partners in all three countries.
According to STR Global, while the number of hotel rooms in Asia Pacific will increase by 14 percent over the next three to five years, 56 percent of new hotel rooms will be in China, 21 percent in India, six percent in Thailand and four percent of new rooms will be in Vietnam.
Cambodian islandsIn the last decade Cambodia has emerged as
in an emerging location, which offers a significant upside in capital appreciation. Once regular airlifts begin at the recently upgraded Sihanoukville International Airport, one can expect exponential growth in Cambodia’s coastal tourism,” said David Simister, Chairman, CB Richard Ellis Indochina who describes Song Saa as “this decade’s Amanpuri”.
Landlocked luxuryLaos welcomed 2.5 million visitors last year and is concentrating on increasing tourist spending and length of stay by actively promoting the country’s nature, history and culture and adventure travel.
Focusing on priority markets in Europe such as France, UK and Germany and Japan, Korea and Australia in Asia the Laos Tourism Marketing Board is developing tourism through encouraging private and public sector partnerships.
The landlocked country is attracting high-end properties and luxury travel companies such as Orient-Express, which now includes Laos on its rail voyages
through Southeast Asia on the Eastern & Oriental Express. Most visitors flying into Laos skip through the capital of Vientienne on their way north to Luang Prabang the cultural heart of the country where the Nam Khan and Mekong rivers converge.
A UNESCO World Heritage site, Luang Prabang recently upgraded its airport and is home to a number of stunning boutique hotels commanding high rates. Colonial and contemporary properties include the 23-suite Hotel Luang Prabang, the 34-suite La Résidence Phou Vao, the nine-suite Apsara Rive Droite, and the 24-suite Amantanka set in a French colonial building.
The latest hotel to open is the Kiridara, Luang Prabang, owned and designed by Bounkham Chaleunphol, an architect who decided to create his own hotel after working on projects such as Amantaka and the former Alila Luang Prabang.
With family support, the architect spent three years building the 24-room boutique property as a retreat within Luang Prabang. Complete with spa, fitness room, yoga pavilion, restaurant, bar and infinity pool, the Kiridara aims to attract a longer staying clientele who enjoys a modern yet natural environment.
“The main challenges are the location and the availability of expertise. As Luang Prabang is a small town, skilled construction and important staff are very difficult to find,” Chaleunphol says. “Kiridara is my first hotel; I am very passionate about this project and want it to be perfect.”
He sees no limit to tourism potential in Luang Prabang and says the south of Laos also has good potential for tourism.
Spread of choicesIn Vietnam the hotel pipeline is more diverse as a handful of international brands roll out new 4- and 5-star properties and exclusive resorts. Visitor arrivals hit five million in 2010 and continued economic growth in the nation of 87 million means that domestic tourism is booming too.
Hanoi and Ho Chi Minh have benefited from increased business travel to Vietnam, but according to a recent Horwath HTL study, few international brands are expected to open properties in the two major cities in the next two years.
Traditionally, leisure visitors have headed to the resort areas on the central coast between Da Nang and Nha Trang. The first international hotel brand, opened
in Da Nang in 1997, was the award-winning Furama Resort, Da Nang. However, few other international brands had entered the market until recently. Last year, 70 percent of new hotel rooms in Da Nang and Hoi An were expected to open under international branding and management. Nha Trang now has a Sheraton, a Marriott, Novotel and an Evason. Crowne Plaza and Westin are expected to open within two years.
Horwath HTL suggests demand for rooms in the central resort areas will grow by 15-20 percent per annum over the next several years. Marriott is also joining in what Managing Director and President of Marriott’s International Lodging, Edwin Fuller describes as “the emergence of Vietnam as a world-class resort destination”. A 320-room JW Marriott and a 100-villa Ritz Carlton Reserve will open at Quy Nhon in 2014.
Also on the central coast, Anantara is opening a new luxury resort this year in Mui Ne near Phan Thiet. The 89-room Anantara Mui Ne Resort is the first property in Vietnam for Anantara, which is also planning an Anantara in Luang Prabang, Laos.
Leading the wayAccor is the largest international hotel operator in Vietnam and was one of the first hotel companies to return when the country opened up in the early 1990s. The French group currently has 10 hotels in Vietnam under its Sofitel, Pullman, MGallery, Mercure, Novotel and Ibis brands. Accor is confident the demand for international quality upscale and mid-market hotels will continue and is aiming to open 20 properties in the next two years.
The group’s mix of brands are distributed throughout the country and include a variety of business hotels, heritage properties, luxury resorts and boutique gems. Accor’s resort properties in central Vietnam include the Novotel Phan Thiet Ocean Dunes & Golf Resort and the Novotel Nha Trang. In the north, a 300-room Pullman is scheduled to open in 2013 in the industrial northern city of Haiphong in a tourist development called Flamboyant Island. In 2009 the group launched its MGallery-brand, the 43-room La Veranda Resort, Pho Quoc on the southern island of Phu Quoc in Vietnam. A second MGallery boutique property, the 107-room Hotel de l’Opera Hanoi will open close to the group’s iconic Sofitel Legend Metropole Hanoi later this year.
a destination for business and leisure travel. For the population of 14.9 million, tourism is now the second most important industry after textiles.
Despite being hampered by poor intra-regional and international air connections, some 2.4 million people visited Cambodia in 2010. Much of the tourism industry has been focused on the UNESCO World Heritage Site at Angkor Wat and hotel developments have flourished in the nearby city of Siem Reap where over a third of the country’s hotels and guesthouses are located.
Until recently, the pristine beaches and islands near the port town of Sihanoukville on the south coast were largely overlooked by all but a few backpackers and time-rich tourists. That’s all set to change. The Cambodia islands are now touted as one of the hottest luxury resort destinations, thanks to a major new development underway in the Koh Rong archipeligo.
The Millennium Group and its Cambodian partner’s plans include developing the largest island of Koh Rong
into “Asia’s first environmentally planned resort island”, over the next two decades. When complete the 78 sq km island will have an airport, full infrastructure, utilities as well as luxury resorts and golf courses.
Song Saa Private Island is the first resort and first luxury private island development in the Koh Rong archipelago to be completed. Despite the fact it’s not open until later this year, the UK’s Financial Times, The Times, Sunday Times and The Independent have all touted Song Saa as the place to be.
Linking the two small islands of Koh Oeun and Koh Bong, Song Saa (which means ‘the sweethearts’ in Khmer) Private Island features 27 rainforest, beach, and over-water villas, each with private pools. The developers offered individual investors 99-year leases on over-water villas. The first phase of 14 were all snapped up within two months of their release.
“The launch of Song Saa has put Cambodia on the global map and has proven there is a market of international investors keen to invest in quality projects
Maturing Mekong
The Greater Mekong area is launching some of the most interesting hotel developments in the region, reports Ruth Williams
TourismisnowthesecondmostimportantindustryinCambodia
Deckoverview,SongSaa,Cambodia
BirdseyeviewattheKiribaraLuangPrabang,Laos
Room,AnantaraMuiNeResort
Deckatnight,SongSaa,Cambodia
Superiorroom,KiridaraLunangPrabang,Laos
AnantaraMuiNeBeachRestaurantandBar,Hanoi
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popular hill stations such as Mahabaleshwar in the Western Ghats range, weekend horse racing and nearby spiritual attractions – local and international hotel companies are developing properties here.
Six upscale hotels have opened in Pune city in the last 24 months, and about 12 to 14 mid-market, budget and economy hotels are expected to open in the next 20 to 24 months, according to Bhaskar Baruah, Senior Associate at HVS Hospitality Services, an Indian hotel consultancy.
New hotel openings in Pune in the last 18-20 months have included properties from Oakwood Premiere, Radisson, Westin, Hyatt Regency, the Marriott group, Courtyard, Ista, Four Points by Sheraton, Ibis, Orchid, Vits, Sayaji, and St. Laurn.
Those yet to open include developments by JW Marriott, Grand Hyatt, Holiday Inn, Langham, Eaton Smart, Double Tree, Hilton Garden Inn, Hyatt Place, Novotel, Mercure, Etap and Fairfield.
The AttractionThere are a number of reasons why Pune is such a favourable destination for new businesses and hotels: it is cosmopolitan; supports a high standard of living; offers an education facility rated best in the country; and has ample job creation opportunities. The city’s infrastructure is improving with new shopping malls, speciality restaurants, and multiplex cinemas opening.
Pune is a three-hour drive from Mumbai and there is easy
PuneRising
Pune, an urban agglomeration in western India, is the country’s eighth largest metropolis and second biggest city in Maharasthra state, smaller only than Mumbai. The population count stands at around 5.5 million. Records
date Pune as an important town in the region from 937 AD, and today its importance is once again on the rise, mainly as a business hub, particularly for the information technology and financial sectors, but also for call centres and manufacturing.
The growing number of international and local companies, including Mercedes-Benz, Tata Motors, Symantec, HSBC Global, IBM global, and Microsoft, setting up offices in and around Pune has resulted in a sharp rise in the number of business travellers needing accommodation in the city.
To tap this market, the conferences market, and to a much lesser extent, leisure travellers – visiting Pune for its proximity to
Victoria Burrows investigates on the
attractions of Pune for businesses and hotels
Contemporaryanddifferent–LanghamPlace,Puneistargetingdomesticandbusinesstravellers
Underdevelopment–theupscaleLanghamPlace,Pune
M a r k E t r E p o r t
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deals in Lavasa – a new planned hill city now under construction in the nearby foothills – which include a 200-key Langham Place and a 200-key Eaton Smart.
The Pune Marriott Hotel & Convention Centre India, which opened in November last year, is a 5-star deluxe hotel. It is the 500th Marriott branded hotel in the world, and has one of the largest convention centres in western India. It is Pune’s largest hotel in terms of room inventory and offers the largest banqueting space in the city: 40,000 sq ft. It also offers the largest number of food and beverage outlets in one complex, eight, which include a 24th-floor roof top lounge and a night club. It also has the largest spa in the city at 15,000 sq ft.
Abhijit Chitnis, Director of Sales and Marketing at the hotel, says that it attracts only two percent of leisure guests. The balance is business, which is split as 38 percent from business groups and 60 percent from corporate business transient guests.
In addition to the existing 153-room Courtyard property in the IT pocket of Hinjewadi, the group will soon open another 179-room Courtyard in the city centre. There are also plans to open a 250-room JW Marriott close to the existing international airport and a Courtyard in Chakan.
DrawbacksThe exponential increase in available rooms in the market will result in price correction over the next two to three years as the available rooms inventory moves from the current figure of 4,500, to 7,000 across all micro markets in Pune.
“This is good for the end-user but not the best news for promoters or financers,” Baruah says. “Occupancy pressures have already been felt in the last two years and the next 15-18 months will be no different.”
Hotel companies who purely manage the assets are not likely to complain and will still push to bring in more from their respective portfolios in spite of the visible drop in market occupancies, due to supply pressure.
“There is a visible demand-supply gap and it will take three to five years for many of the micro-markets to stabilise,” says Baruah. “While this is typical of a development life-cycle, we also expect a similar scenario to be visible in other Indian cities.”
accessibility by road from many smaller towns and cities within a 200 to 500 km radius. There is plenty of availability of land for future development, and the weather is good 10 months of the year.
Baruah also points out that a state government initiative over the last decade has provided a dedicated Special Economic Zone to develop the information technology sector. “The result today is that the city is counted among the top three locations for new businesses to set up in India [along with Gurgaon and Bengaluru],” he says.
The state industrial development monitoring body, the MIDC, has also provided more than 6,500 acres of land between three satellite towns just outside Pune – namely Talegaon, Chakan and Ranjangaon – for the setting up of some of the largest automotive manufacturing plants in the country. Most significant among these has been Grade A plants by Volkswagen and Bajaj in Chakan and General Motors and Hyundai in Talegaon.
“Where hotels have sensed their opportunity is primarily the new growth centres where demand for accommodation on a short and extended-stay basis has been of a continuous nature, as many of the new plants and ancillary units were being set up,” says Baruah.
Most of the hotel demand in Pune is business demand (70-75 percent) followed by extended stay demand (18-20 percent). The meetings and conferences segment is slowly seeing a growth, especially with the opening of the upscale hotels, but at significantly discounted rates and customised packages.
Luxury developmentsThe new Langham Place now under development is an upscale 5-star hotel with 183 keys, 2 speciality restaurants, a bar, spa and varied meeting spaces.
Raju Shahani, Development Consultant at Langham Hotels International, says the hotel’s chic design elements make it stand out from the competition.
“It is very contemporary and different from the other products,” he says. “The hotel will primarily cater to corporate clientele, which is the main segment of business in almost every 5-star hotel in Pune, but it will also attract weddings and small meeting business. Pune has a racecourse, which has racing on weekends during the season and visitors from Mumbai are a target segment.”
Shahani says that the group has also signed two management
“There is a visible demand-supply gap and it will take
three to five years for many of the micro-markets to stabilise.
While this is typical of a development life-cycle, we
also expect a similar scenario to be visible in other Indian
cities” Bhaskar Baruah
PlentyofMICEfacilitiesattheMarriottHotel&ConventionCentre
Marriott’s500thproperty–ThePuneMarriottHotel&ConventionCentre Marriotthasoptedforartfullyfurnishedslickinteriors
PlentyofcomfortablemeetingpointsatthePuneMarriottHotel
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With its rapid touch-responsive screens and ability to connect to remote servers, the modern-day point of sale (POS) system (also known as the point of purchase or, simply, the checkout) has
revolutionised the hospitality industry. The POS has slashed service times and increased the efficiency of orders via advanced computer systems that can monitor sales and other important store data. Having access to such information enables restaurants to tweak offers and menus according to customer preferences; be it removing an unpopular dish from a menu or adding a 2-for-1 offer on a slow night or lunchtime to drive footfall.
Numerous companies offer sophisticated point of sale systems. One of the market leaders is Micros, which has multinational brands like the Hard Rock Café, Pizza Hut and Burger King on its client list. Its e-solutions suite includes the internet portal mymicros.net and online ordering solution Mycentral. The former includes access to back office, data warehousing and business intelligence, while the latter provides operators with the opportunity to increase sales through new channels and introduce operational efficiencies; in other words, increased order accuracy and reduced labour costs. Orders placed from any online channel are sent to the restaurant and processed just like an order entered at a POS workstation, and enable guests to register, locate stores in the area, browse menus, and place orders for dine-in, delivery or pick-up.
The bottom lineHow do such systems help restaurants to save money? Mark Page, Director of Sales at Enterprise Systems for Micros Asia Pacific, says, “Products such as Mycentral reduce the cost-per-transaction as they
decrease the number of staff required to take orders. In addition, a consumer will typically spend seven to 10 percent more when left to browse and shop online, so our customers are getting the double benefit of cost reduction with an increased spend.”
The development of such a system, says Page, marks the shift towards the consumer. “POS vendors are developing applications for their customer’s client base so that they can interact directly with the brand of the restaurant.”
According to Page, Micros will introduce a new system, Mymenu, later in the year, which will enable hotels and restaurants to expose selected content to tablet PC or iPad users. “It will focus on content delivery and aggregation to create a unique menu browsing and ordering experience. The interface will support the basic menu layout by category, appetisers, salads, entrées and so on. Each item on the menu may include a description and a price along with links for nutritional details, wine pairing advice, images and even videos of the chef preparing the dish and the recipe. This service is delivered via a hosted application in the Micros data centre using the Micros Mycentral application database.”
Other products from the company include Simphony, its first Software as a Service (SaaS) that enables the integration of business functions such as property management systems, paperless kitchen display systems, credit card interfaces, and reporting at the individual property or revenue centre to ensure continuous system operation.
Not to put too fine a point on itUS-based Agilysys Hospitality Solutions Group, which counts the Mandarin Oriental Hotel Group and Marina Bay Sands among its clients, offers the InfoGenesis POS system, which combines
the way
reporting and configuration capabilities in the back office with a touch-screen terminal application. Designed for multi-unit operations common in hospitality environments, the system can manage any combination of dining, bar service and retail operations. Features include real-time reporting capabilities, packages and prix fixe menus, signature capture, multi-language capability and advanced sorting, filtering and grouping options.
Tina Stehle, Senior Vice-President and General Manager of Agilysys says, “It is at the point of sale that guest confidence is often created or destroyed. An ineffective POS solution can obstruct guest service and prevent hospitality venues from reaching revenue goals, while a reliable and feature-rich POS solution enhances guest service and helps improve the bottom line. The InfoGenesis’ loyalty programme functionality encourages guest purchasing behaviour and helps build repeat business; real-time reporting enables management to review guest spending patterns, capitalise on revenue opportunities, cut costs and plan more effectively for the future.”
Similar systems to the InfoGenesis include Singapore’s Radiant Systems’ P1560 and P1760 Point of Sale, the newest additions to its range of open retail platform solutions.
With rapid advances in technology over recent years in all aspects of the hospitality industry, hoteliers are becoming more demanding when it comes to POS, and Stehle notes that mobility, loyalty functionality and security are all paramount.
“New platforms for mobile solutions and small-footprint table devices increase the effectiveness of food and beverage order-taking and payment, and there is an ongoing demand for more efficient table management systems. Hospitality providers increasingly
require loyalty functionality from their POS solutions, too, as it is through these customer relationship management (CRM) functions that they can offer an enhanced guest experience. A continuing focus on payment security, meanwhile, will lead to demand that guests never have to turn over possession of their credit cards.”
Into the futureOver the next few years, Stehle predicts that POS solutions will become even sleeker, more lightweight and mobile, plus adaptable to a variety of service environments. “POS systems will be increasingly easy to configure and upgrade and able to seamlessly integrate with other systems,” she says. “Loyalty and CRM tools will tie in with the POS solution. There will also be a variety of payment options, such as RFID, scanners, chip and pin and paying with your phone.”
Wireless hand-held ordering, such as the WaiterPad offered by Australian firm Triniteq, which launched last year, are becoming more ubiquitous. The company claims that its new hardware addition has helped boost clients’ bottom line by over 10 percent, and gives a return on investment in six to 12 months.
While the hospitality industry is certainly working smarter with point of sale hardware and software, Micros’ Page feels that his clients could get more from its products. “It’s a little like using Microsoft Office: most of us only use a percentage of the total feature set available to us. Restaurateurs are becoming more technology savvy, however, so the percentage of features used is increasing. But I still believe they can gain more benefit through additional training and in particular follow up consultation on a semi-regular basis to capitalise on their investment in the technology.”
“POS Vendors are developing applications for their customer’s client base so that they can interact directly with the brand of the restaurant” Mark Page
Pointing
MarkPage,DirectorofSales,EnterpriseSystemsforMicrosAsiaPacific
Screenlayout
AgilysisUniversalDesktop
InfoGenesisPOS
TheWS5frontview
Point of Sale systems have the power to create or destroy consumer
confidence. The best can help hoteliers boost profit margins,
writes Helen Dalley
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When W first burst upon the New York City hotel scene in 1998, it redefined the American hospitality industry with its innovative approach to branding. W became Starwood’s calling card into
the glamorous world of designer hotels, as subsequent properties merged the distinctive vibe of its site and contemporary chic aesthetics with the brand’s signature ‘whatever/whenever’ service.
In March, W opened its first property in Indonesia’s beach hotspot of Seminyak, on the mystical island of Bali. W Retreat & Spa Bali – Seminyak not only offers a destination within a destination to fans of the brand – there are also residences for loyalists who want to immerse themselves in the lifestyle.
By retaining the W ideals as the driver and marrying the talents of Hong Kong-based AB Concept and Singapore-based Poole Associates for interior design, a playground was created to enhance Bali’s hospitality offerings.
Local narrative and W lifestyleW’s Director of Brand Management, Arnaud Champenois defines W Bali as distinctly Balinese. “Our signature W design at the resort is innovative and transformed to a distinctive interpretation of the local culture into a new Balinese narrative which stimulates all the senses,” he says. “The retreat is inspired from the ‘conceal and reveal’ mysticism of Bali.”
Yet, W brand hallmarks are ubiquitous. These include its W Lounge instead of a traditional hotel lobby, and its back-lit bar featuring lampshades to resemble the rattan pagoda roofs found throughout the island. “The W concept is the same in either city or resort locations,” notes Champenois. “The difference is reflected in the amenities and services offered at a resort versus a city hotel, such as beach front activities.”
Owned and developed by PT. Dua Cahaya Anugrah, The Residences at W Bali – Seminyak comprise 79 private villas with
ocean views and beach access. They are available in one to three bedroom units, each completely furnished and boasting their own swimming pools.
Alexandra Yao, W’s Director of Residential Development Asia Pacific, explains the residential concept of W Bali, “Our residences are a 24/7 extension of the W branded lifestyle provided by the W Retreat & Spa Bali - Seminyak, and owners get to experience that W lifestyle around the clock when they purchase one of our units.
“There is no difference in relation to the W brand as applied to the residences and resorts. Homebuyers are loyal W fans who want to own a piece of the W and incorporate the W lifestyle into their own. They are catered to by our W Bali resort with extra privileges at the resort, such as owners’ discounts at the F&B outlets. In terms of the design brief, the villas that the owners purchase are fully incorporated into the hotel, so that it is a seamless integration and a true W lifestyle experience.”
Designer duo pool togetherFor W Bali, two brand veterans were enlisted to ensure the integration. AB Concept designed the guestrooms, villas and many
Rebecca Lo unveils the
designer playground
of W Bali
WOW
WOWWOW
Invitingloungersaroundthepoolofaone-bedroomvilla
Überchicmodernaesthetics
ConceptloungesmarrytheWandBalistyles
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included bales in the villas designing them to be like huge outdoor daybeds with white sheets and colours to enhance the experience of sitting by the water. In the larger villas, we used a vibrant yellow and beanbag chairs to align with the playful image of the brand.”
Wining and DiningHaving been to Bali more than 50 times in the past two decades, Ed Poole had a wealth of impressions to draw upon for inspiration. He based his designs for W’s restaurants and bars on its culture, people and history of Bali through “music; dance; materials and craft; tropicality; and modern design,” he says. For example, restaurant Fire is based upon the traditional Balinese Kecak dance.
“It was chosen as the cuisine changes to a steakhouse at night the fire aspect,” he says. “The central fire, surrounded by men chanting in poleng cloth sarongs in a texturally rugged atmosphere, became the driving design factor. Elements like the radiating burnt timber ceilings with a suspended fireball chandelier became an integral part of the expression.” At Villa Arrival, design aspects were based on Wayan shadow puppets. “Light and dark, transparency and silhouettes; perforated ceilings to create shadows during the day and perforated seating for shadows at night, all set in black. It’s a bit like a stage set,” Poole says.
Outlets at W Bali also lean towards the more sophisticated. “Bali is very accessible to the world via an international airport. The entertainment aspects of Kuta, Legian, Seminyak, and Krobokan certainly play a part in the island’s slickness. So in one way, W Maldives is inward while W Bali is outwards. W Bali is neither city nor total retreat but a bit of both,” says Poole.
common areas while Poole Associates designed the F&B outlets, villa showroom and some common areas. Ed Ng of AB Concept first worked with the brand at W Yokohama, which failed to survive the 2008 economic crisis. He is currently working on W Beijing. Ed Poole of Poole Associates designed the F&B outlets at W Retreat & Spa in the Maldives.
Ng feels that whimsy is one of the basic principles behind the W brand, which has been consistently evolving as it spreads across the globe. “When we designed W, our mindset was that it had to have ‘wow’ factor. It is a brand associated with celebrities and high fashion, just as Le Meridien is associated with art. Colour and vibrancy were also important aspects,” he says.
To get started, Ng and his design team were taken around the island by the owner, both to take a look at the existing 5-star properties so that they could avoid repeating anything already there and to seek inspiration. “The overall impression was the diversity of the natural scenery,” he recalls. “The architecture is beautiful: a combination of Hindu and Islamic features in a unique Balinese culture. Handicrafts are common throughout the island.”
One of the most striking images is a tattoo motif on the ceiling upon arrival at the 158-room hotel. Along a linear feature wall, hundreds of hand-blown glassware have been used as wind chimes that tinkle in the sea breeze. The bar is made from cast resin to mimic the architecture of traditional Balinese structures and becomes a glowing focal point in the evening.
Ng differentiated between guestrooms and residential villas by focusing more on outdoor living in the latter. “Bales play an important role for outdoor living on the island,” he says. “We have
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Down on the farmAward-winning boutique resort Aleenta Hua Hin Pranburi has launched a series of innovations that embrace healthy lifestyle concepts, including an organic farm and personal dining programmes. Leading the initiative is Chef David Heidemann. The organic farm will grow a range of products adhering to internationally recognised standards for sustainable soil cultivation, growth management and pesticide-free production. The idea is based on the ‘slow food’ concept, which promotes the connection between plate, planet, people and culture. The progressive menu involves guests consulting chef and personally choosing what they would like to eat before having it prepared.
Robuchon à la Singapore The magic of Robuchon has hit Singapore. The chef with 26 Michelin stars has opened L’Atelier de Joel Robuchon and the Joel Robuchon Restaurant at Resorts World Sentosa. The two French haute cuisine outlets are Robuchon’s entrance into Southeast Asia.
Healthy flavoursMcCormick & Company has introduced a line of seasoning blends that offer more choices for diversifying menus with flavourful, reduced sodium meals. The 13 new products are easily adaptable, full of bold flavours and beneficial to health. Choices include culinary lemon and pepper seasoning salt with 33 percent less sodium than the original formula. Other seasonings under the Lawry’s label promise 0 mg of sodium per serving.
New offeringsChinese restaurant One Harbour Road at Grand Hyatt, Hong Kong is presenting more than 20 new dim sum. The dishes include a combo of eight steamed dumplings in different colours symbolising the blossoms of Spring. The new menu is available for lunch daily. Artisan chocolatier and patisserie, Vero’s Spring/Summer 2011 line features bright colours, unique shapes, and fresh, aromatic flavours. Among the collection are: mango Kaffir lime, sake raspberry, lemon hazelnut, Black Forest, and apple thyme.
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Open for businessThe Blue Frog Bar & Grill, part of the Blue Horizon Group, has opened at Kerry Parkside in Beijing.
Al Molo, Italian for ‘pier’, is the latest restaurant to be launched by the Dining Concepts group. In collaboration with New York celebrity chef, Michael White the eatery will feature modern New York styled-Italian cuisine. Executive chef Jimmy Everett, a protégé of White will guide the team of chefs in Hong Kong.
Lifestyle diva Bonnie Gokson has opened the bespoke Ms B’s Cakery in Hong Kong. Inspired by the popularity of her desserts at restaurant Sevva, the menu will include, a chiffon cake with layers of fresh fruits and rainbow-coloured treats topped with handmade sugar butterflies, a cake wrapped in
Father’s DayHarbour Plaza North Point is just one place offering a special Father’s Day menu. Its Hoi Yat Heen Chinese restaurant is offering a 10 percent discount on its Premium set menu and Scrumptious seafood set menu for reservations made on or before June 17.
The Globe welcomesNow in its second year, Hong Kong’s gastro pub The Globe has announced the appointment of new Head Chef, Patrick Barrett. An English native, Barrett worked for Marco Pierre White and Anthony Worrall-Thompson before arriving in Hong Kong.
24-carat gold leaf and coins, and a confection made of French crêpes and orange bavarois. Sugar and gluten free goodies are available on request.
Monsieur Chatté will be opening his second shop in Hong Kong’s Elements shopping centre this month.
Pass the cheeseTwo of France’s best cheese refiners, French Master Cheese Refiner Philippe Marchand of Maison Marchand and Master of Cheese and Meilleur Ouvrier de France MOF finalist Dominique Bouchait, will present their finest cheeses in a series of workshops, tastings, dinners and a traditional French cheese market during a five day (1-5 June) festival. More than 200 varieties of rare and exceptional cheeses will be on offer at Hullett House, Hong Kong. The highlight of the festival is an eight-course dinner prepared by Michelin-starred chef, Philippe Orrico.
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Today’s sophisticated and well-travelled hotel guest and restaurant diner has tastes to match, demanding that the hospitality industry keeps up with, predicts and caters for taste trends. Though sometimes overlooked
condiments are, nonetheless, also under scrutiny.“Customers are very demanding about the range of condiments
they expect to be served now,” says Chris Mark, Director of Culinary Operations at Dining Concepts, an organization which develops and manages different styles of dining outlets in Hong Kong. “Regardless of the type of food at a restaurant, people now expect many condiments from other cuisines as well.”
‘Condiments’ cover a range of flavour enhancers that include herbs, spices, oils, vinegars and sauces. To impart seasoning and heighten tastes, they are usually applied to food by diners at table. Research shows that tastes differ according to age, gender, ethnicity and even region. For example, men tend to opt for spicier flavours than women; Asians and Hispanics spice things up more than Caucasians; and, irrespective of nationality, demand for hotter condiments declines with age.
Further research shows that customers are more willing than ever to experiment with condiments which offer bold and/or unique flavours as well as with condiments from different countries. An inspiring range of condiments has been known to increase return visit frequency.
Mixing it upFor Executive Chef, Leung Fai Hung at InterContinental Grand Stanford Hong Kong’s Michelin-starred Cantonese restaurant, Hui Kung Heen, it’s all about the “palatable chemistry of ingredients”.
This month, Chef Leung has devised a range of new sauces to
complement his menu. It includes, taro purée and shrimp paste, garlic and ginger sauce, sesame oil, and a new black bean sauce. Leung has an unwavering passion for flavour, saying “Sauces are an integral element of dishes.”
At Dining Concepts’ restaurants, Tango and Bistecca, the condiments ‘menu’ includes Dijon mustard, Chianti wine mustard, Mieux mustard, fresh horseradish, roasted tomato ketchup, balsamic garlic, porcini mushroom sauce, salsa criolla, Gorgonzola cream, salsa verde and yellow pepper ketchup.
“At Tango the most popular condiment is Chimichurri, a South American green sauce variant made from parsley, garlic, oil, vinegar and red pepper flakes. It may also contain paprika, oregano, cumin, thyme or coriander,” Mark says. While at Bistecca, “guests expect to receive a range of condiments. Yet these are almost never used due to the succulence of the Wagyu beef.”
Other ways of incorporating condiments are provided by stalwarts like Heinz and Tabasco. Jessica Chen, Corporate Communications Manager Heinz, China says, “Ketchup is a great choice for all types of dining. Other must-have Heinz products for guests include HP Sauce, Lea & Perrins Worcestershire Sauce, Heinz Mustard, Mayonnaise and Salad Cream, and ABC soy sauce.”
Meanwhile, “Heinz customers are very excited about our new Dip & Squeeze dual-function foodservice package,” says Chen. “Dip & Squeeze gives consumers two ways to enjoy Heinz ketchup: they can peel back the lid for easy dipping or tear off the tip to squeeze the ketchup. The new package holds three-times as much ketchup as the traditional container.” Other new products include HP Sauce with Guinness and Simply Heinz Ketchup, which is made with sugar.
According to Kan Cheung, Regional Director at Tabasco, “People nowadays are not satisfied with light boring flavours and
Zara Horner reports on the most popular condiments on restaurant tables today
HeightenedTASTES
Tabascoandoysters:atastesensation
Condimentsareperfectforchicken,fishandkebabs
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the orIgInal „skylIne“
„Bloxx“
therefore there is a growing demand for boldly flavoured food all around the world.”
As part of its “ongoing commitment” to increase its product range, Tabasco launched its Sweet & Spicy sauce this year in Asia. Cheung describes it as “a blend” of Asian-inspired sweetness with the “unmistakable heat” of the original sauce. “It has a sweet heat that’s perfect for dipping all finger foods. It’s great on grilled sausages, in salad dressings, as a finishing glaze and as a traditional pour-on condiment,” Cheung says.
In fact the company makes a point of recommending customers be “adventurous” with their products as, “they may discover new applications for them,” says Cheung. With this in mind Tabasco devised its ‘Plus one recipes’, whereby they recommend the addition of Tabasco to other condiments to create a new one. “Adding a few drops of Tabasco sauce into mayonnaise gives a spicy condiment that’s great for burgers or dipping,” Cheung suggests.
The healthy takeToday’s increasingly health conscious guests want to know about the origin and ingredients of the food they are eating, and this includes condiments. It’s one of the reasons Dining Concepts’ restaurants make their own condiments so they may answer clients’ questions, says Mark.
In line with this trend, Heinz has reformulated products to reduce sodium, fat and calories and to remove trans-fats altogether. “Heinz has decreased its sodium content by 15 percent across its US ketchup line and by almost 30 percent across the same line in the UK in response to dietary and lifestyle preferences of consumers,” Chen notes. The company also offers ketchup varieties that include no salt, reduced sugar and which are organic.
Cheung agrees that consumer demand for healthier options is now evident. “Growing health consciousness has further boosted demand for Tabasco sauce as it is famous for its zero calories, zero fat, low sodium, no added preservatives, and all natural ingredients. The demand for Tabasco pepper sauce has been growing year-by-year across the world.”
Price hikesAccording to Mark, the last two years of economic decline and recent natural disasters in Australia, Japan and elsewhere have affected the condiments market. “Food prices have generally risen and will continue to do so for some time. The overall price of condiments has increased by around 25 percent in the last year due to the combination of high food prices, transport costs and a weak US dollar.” Yet, he says, “To the people who are purchasing the catering condiment range, quality is still more important than cost.”
To offset escalating commodity costs, Heinz has adjusted prices, “in some cases this year, but our goal is to manage commodity costs as effectively as possible to minimise the potential impact on consumers,” says Chen. While Cheung believes that, “Clients are willing to pay a bit more for high quality products and services. When the price of raw materials and labour increases, it’s natural that selling prices have to increase, too. The price of Tabasco sauces is rising.”
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Any mixologist knows that a cocktail is only as good as the ingredients that go into it, but historically the emphasis of quality control has been on the alcohol rather than the other flavourings.
This is beginning to change, partly as a result of a vogue for ‘mocktails’ containing no alcohol, which appeal to both committed non-drinkers and to people who, for whatever reason, have decided to abstain temporarily.
Another reason is that a wider range of flavourings aimed at creative bartenders is becoming available and is providing them with inspiration.
Partly this reflects the rediscovery of old recipes, many of which date back to the 19th century or even earlier, and started with the expansion of the range of bitters – which have an alcoholic base but are used in tiny quantities and, therefore have a negligible affect on the strength of a drink – and cordials.
“Now syrups, cordials, bitters and vermouth are picking up in a big way,” says Consultant Mixologist Giancarlo Mancino of GiancarloBar.com. Mancino is currently based in Hong Kong where he has relaunched the bar at Otto e Mezzo Bombana. He is also working with the bars of the Kee Club and the new Ritz Carlton hotel.
“In the middle of the 19th century they used to be very important and they are coming back. There are a lot of companies now that are re-introducing old bitters. There’s a company in Germany called The Bitter Truth which does celery bitters for the Bloody Mary,” he says.
Old players and recent entrants New suppliers of syrups and purées are also emerging, as Mark Jenner of the Connaught Hotel London’s Coburg Bar, notes. Jenner, who was recently in Hong Kong training staff at the Mandarin Oriental Hotel’s M bar, is encouraged by the growth in non-alcoholic ingredients now available to the bar trade.
“In the last two years I’ve seen maybe four or five different companies come up,” says Jenner. “There’s a lot being done in
New entrants in the flavourings industry are offering bartenders plenty to work with, investigates Robin Lynam
a Matter of TASTe
“Cocktail culture is fast developing in Asia, with mixologists learning the craft and trying to improve their drinks” Matthiev Navdy
GiancarloMancinosayssyrups,bittersandcordialsaremakingacomeback
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中国总代理─美商 义式企业有限公司上海 上海市长宁区延安西路1088号长峰中心3105-3106室TEL:+8621-3222-1822台北 台北市内湖区堤顶大道二段475号1楼TEL:+8662-2658-9660http://www.italian-coffee-company.com/
Morello cherry, green apple, pear, white peach, and apricot.Les Vergers Boiron have been in the fruit purée business since
1970 and recently launched a range of 100 percent vegetable purées including cucumber, tomato, and red pepper. Other products include fruit purees made from green melon, water melon, lemon, lime, and blood orange.
“Our fruit purées are 100 percent fruit with no preservatives, no texturants, and no colour additives. Some of them are sweetened to a maximum of 10 percent. Cocktail culture is fast developing in Asia, with mixologists learning the craft and trying to improve their drinks. The move from flavourings to purées is a logical move to have more natural products and better taste and texture in drinks,” says Boiron’s Matthieu Naudy.
The rise of the mocktailNaudy believes that the expanding range of purées makes mocktails a more attractive choice for drinkers and a better creative opportunity for mixologists who, he says, are responding to the challenge.
“I personally like the work of Aki Wang at Indulge bar in Taipei, who delivers consistency, creativity and is always looking to improve his craft. He uses our purées in his drinks as well as fresh herbs he grows himself. I like his style for old fashioned drinks with a modern twist.
“Using fruit purées for mocktails allows you to deliver consistency in your drinks, whatever the season, with a low sugar level. Therefore, you can be very creative using just one or mixing a few of our fruit purées, more than 52 of which are available. You can have creative mocktails that can be much better than cocktails,” he says.
Monin’s Peter agrees. “Mocktails are ever-growing in popularity. They provide new and memorable drink experiences without the after-effects of alcohol. I have seen the mocktail culture explode as these drinks bring a lot of satisfaction to consumers.”
Monin’s major competitors in the syrup field have also been around for a while. Giffard dates from 1885 when pharmacist Emile Giffard developed his Menthe-Pastille liqueur, and the company still offers a range of high quality fruit based liqueurs as well as spirits and eaux de vie.
Alcohol-free syrupsGiffard, however, is also known for a range of alcohol-free syrups including acid lemon, 100 percent agave, amaretto, anise, apricot, banana, black chocolate, blackberry, blackcurrant, blood orange, blue curacao, bubblegum, caramel, black tea, cherry, cherry-plum, chestnut, cinnamon, coconut, cotton candy, cucumber, Earl Grey tea, elderflower, figs, ginger, gingerbread, green tea with citrus fruits, green apple, grenadine, guava, gum, hazelnut, honey, ice mint, kiwi fruit, lime, lychee, macadamia nut, and more.
Like Monin, Giffard has established a niche in coffee bars, but is also appreciated by mixologists for the versatility of its range, and publishes cocktail and alcohol free drink recipes to encourage wider use of its products.
Another French manufacturer of fruit syrups and juices is Teisseire International, which was founded by Mathieu Teisseire in 1720, but which is perhaps best known for the innovative metal can packaging it introduced in 1959. Since 2003 the company has focused more on the bar trade with its International Special Barman range, which includes pina colada and mojito syrups.
The vogue for natural products has also produced a demand for fruit purées among mixologists, particularly for use in mocktails, and leading suppliers - also French - include Ponthier and Les Vergers Boiron.
Ponthier, established in 1946 as a fresh fruit merchant, began making frozen fruit purées and coulis in 1993. The company expanded into refrigerated purées suitable for use in alcohol based or alcohol-free cocktails in 1998. The company currently manufactures fruit purées in 15 flavours including mango, passion fruit , exotic mixed fruits, coconut, banana, blackcurrant, strawberry, raspberry,
America. I use a Martinique [sugar cane] syrup which is very viscous – sweet but intense – but there are a lot of different options. It’s interesting to see different options to Monin coming up as well. They’ve dominated the market for a long time. They expanded into the coffee market which is probably where a lot of their revenue comes from. They are still big players in the industry, but I think that the smaller ones will eventually improve their quality and compete.”
According to Mancino one reason for Monin’s ubiquitous presence behind bars internationally, is that the company works with the trade and is responsive to mixologists’ needs. “They’re very strong with raspberry flavours, strawberry flavours and so on. They know that mixology has been expanding a lot into vegetables as well. Now you also get cucumber, and wasabi. I do a lot of cinnamon, I do my own sage syrups and my own parsley syrups. They are very good for healthy drinks at lunchtime, particularly for ladies. You can do detox juices. There is a very big market for that now.”
Monin was established in Bourges, France, in 1912 and has a century of experience in making syrups and flavouring. Its range currently includes more than 140 natural flavours using raw ingredients sourced from more than 22 countries, all made from pure sugar which according to company literature, “ensures optimum restitution of flavour and respect to all other ingredients.”
“We launch four to five new flavours yearly,” says Monin’s Edwin Joseph Peter. “We at Monin don’t just see this as providing a new flavour into the market, but treat it as a channel for initiating a new trend. We have always considered ourselves as trendsetters in the flavour industry. We bring life to a drink rather than just a flavour, we bring excitement and joy to those who drink it. As for new flavours in the pipeline, we have just launched our new Le Fruit – Kiwi and Le Concentrate – Sweet & Sour.”
The current Monin range available in Asia also includes hazelnut, coffee, pistachio, peach, mango, passion fruit, lychee, pomegranate, raspberry, strawberry, cherry, rose, jasmine, cherry blossom, blue curacao, ginger, mojito mint, triple sec, pinacolada, cucumber, gum, pure cane, lime, and green mint.
LesVergersBoironproducefruitandvegtablepurées
OILING THE COGSSYS Systemfiltration’s Vito oil filter system has been named Gulfood’s Best equipment innovation 2011. After frying foods, particles are left in the oil which break down, taste bad, discolour, smoke and even turn into hazardous carbon. The Vito 50 (10 – 25 litres) and Vito 80 (25 – 50 litres) take care of this. With no need for cumbersome, time-consuming oil transfers the filter system drops into the fryer at full operating temperature, at any time. Running on a self-timer, the oil has been micro-filtered after four minutes. Safe to use; easy to clean – submergible parts can go into a dishwasher – the Vito self-filter cycle results in savings of up to 50 percent in oil costs; reduces labour, storage and disposal needs; and increases the quality, taste and health of oil. Each unit comes with a one-year parts and labour guarantee.
Formoreinformation:www.vitooil.com
EXPRESS ESPRESSO
The Number 55 automatic espresso coffee grinder, from Santos is fully automated, and
silent. The grinder dispenses a precise dose of coffee - dropped directly into the filter holder to
obtain fresh tasting ground coffee - for one or two cups of espresso in less than one second.
Promising no ‘burnt coffee’ effect and no electrostatic coffee, the Number 55 is easy to
adjust (grinding and dosing) and to maintain (changing grinding discs).
Formoreinformation:www.santos.fr
SPA TEAGroupe GM has launched a new range of organic hospitality products for the hotel sector. Collaborating with spa brand Themae, the products are inspired by the art of tea-making. Containing over 30 percent polyphenols, tea possesses antioxidant powers 200 times greater than those of vitamin E as well as firming qualities. As such, it is a great ingredient for beauty formulations. Award-winning Themae products blend regenerating white tea, stimulating black tea, soothing red tea and antioxidant green tea leaves. The range includes 30ml shower gel, shampoo, conditioner, hair and body gel and body milk, as well as 20g and 40g vegetable soaps, liquid soap and a hair and body gel in a 300 ml ecopump dispenser bottle, a 30ml pot of hand cream and tea sachets for the bath.
Formoreinformation:www.themae.fr
STEAMING AHEADCommercial kitchen equipment provider Vulcan presents its Electric Counter Convection Steamers which promise to deliver faster cooking times. The continuous high-volume steam increases production while saving energy and reducing operating costs. The steamers provide greater versatility to cooking, offer a healthier method of food preparation and eliminate heavy lifting of stockpots, as food is fully cooked within the unit. Constructed with a durable stainless steel exterior and cooking compartments, the units are stackable and can sit on a stand or countertop, maximising space and allowing new menu items without the need for kitchen renovation or expansion.
Formoreinformation:www.vulcanequipment.com
GREEN POWERExercise equipment manufacturer and supplier Life Fitness has pledged to lighten the global footprint. As part of its ‘Green to Go’ initiative the company has developed products and processes that create sustainable solutions. The latest energy-saving model works in conjunction with cross-trainers and exercise bikes. The new switch connection automatically kicks in when the equipment user is working at a high enough resistance level, lowering the electricity supply from the console by more than 75 percent and instead using the person’s own steam to power the machine. A workout summary will also show users how much energy was saved during their workout.
Formoreinformation:www.lifefitness.com
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MELAMINE MODULESGerman catering equipment company, Zieher has updated its popular Modul buffet series. Previously available only in wood, the matt black and white dishes, plates, trays and bowls have been produced in more user-friendly melamine, making Modul dishwasher-safe, more hygienic and temperature resistant (up to 120 degrees Celsius). The range size has also altered, the smallest plate now measuring 530mm long. Optional extras include glass or porcelain stacking pillars for creative displays and serving spoons.
Formoreinformation:www.zieher.com
SOFA SO GOODClaiming to be China’s largest furniture production facility, the Foshan Yishi Yijia furniture factory produces all kinds of leather and fabric modular and separate sofas (from one to multiple seater). Designed to fit any and all recreational settings, the sofas combine artistry and practicality with speedy Chinese delivery. Integrating classic and modern features, the sofa series is hard-wearing, stylish and comfortable.
Formoreinformation:www.fsysyj.com
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Ruth Williams explores what hotels and fitness companies are doing to make gyms more attractive and help guests stay fit on their travels
Fitfor purpose
Travel may broaden the mind, but a recent study has proved that it broadens the waist, too. Catherine A. Richards and Andrew G. Rundle at the Mailman School of Public Health at Columbia University, NYC worked
with a group of over 13,000 executives. Their findings? There is a clear link between obesity, poor health and frequent business travel.
In the survey, people who travelled a few days each month were the healthiest. However, upon travelling over six nights per month on average, their body mass index increased significantly as did blood pressure while good cholesterol went down. Frequent travellers were also more likely to rate their health as “poor”.
Richards and Rundle’s survey is a useful reminder for employers and employees of the need to stay healthy on their travels. This being so, a hotel with gym and fitness facilities could become increasingly significant across corporate travel checklists.
Spoiled for choice Whatever the size of the property, high-quality easy-to-use equipment is key to ensuring that guests walk through the door in the first place, use the gym, and want to return.
And Fitness companies are all too keen to maximise on the potentials that this provides.
Stuart Wrigley of True Fitness says decisions about what equipment a hotel needs include factors like: location, guest demographics, and a hotel’s business objectives. Hotels that are investing in their gyms range from the Kerry Hotel Pudong, Shanghai to the more diminutive The Luxe Manor and mid-sized Metropark Wanchai – both located in Hong Kong. “These customers chose True Fitness because they like dealing with a specialist cardio company. We are one of only a few companies that has chosen to continue specialising in our core competence: cardiovascular
fitness and flexibility equipment,” he says. “Our philosophy has remained the same over the last 30 years: to continue making the best performing and most reliable equipment in the fitness industry.”
To describe the 6,000 sq m Kerry Sports at the newly opened Kerry Hotel Pudong, Shanghai, as just a ‘hotel gym’ is an understatement. Spread over three levels it is the largest hotel-based sports club in the city. “We promote Kerry Sports as much as possible to all our guests, so they can fully experience the benefits of staying with us. Given all the stress and rigours encountered in a life constantly on the go, Kerry Sports has been positively received by all our clients. Nowhere else in Shanghai can one play tennis, basketball, swim laps, join a hot yoga or Pilates session, and train for a triathlon — all under one roof,” says Victor Ng, Resident Manager of the hotel.
Kerry Sports has more than 80 cardio fitness machines all supplied by Star Trac. “When it came to selecting equipment for Kerry Sports; we opted for the best,” says Ng. Reformer Pilates beds are also available for guests and Kerry Sport is one of the first sports clubs in Asia to introduce the Vasa swim trainer bench. According to Ng, the facilities of the hotel with its location near Shanghai’s 140-hectare ‘green lung’, Century Park gives the hotel a competitive advantage in the Shanghai hotel market.
In Hong Kong the Metropark Wanchai recently upgraded its gym facilities and has begun actively promoting health and well-being to its guests with healthier options on the menu. “We offer a truly ultimate experience with a selection of treadmills and elliptical machines to help our guests improve their overall health, overcome bad habits and stay fit after they leave the hotel,” said Evan Chiu, General Manager.
Likewise, The Luxe Manor hotel on Hong Kong’s Kowloon side has upgraded its gym to meet guests’ growing expectations. Marketing Communications Manager, Barbie Chan, says it’s important to consider the day-to-day lifestyle and habits of guests. She says being health-conscious and going to the gym is a majority interest, especially for frequent travellers.
“Setting up a gym with adequate equipment for both weight and cardio training has become a necessity for a boutique hotel. Offering 24-hours-access further enhances our competitiveness in the marketplace,” says Chan.
To achieve the best combination of function and aesthetically appealing equipment, The Luxe Manor worked with Hong Kong-based fitness equipment specialists Me Fitness. The hotel opted for Precor cardio machines including a treadmill, stationary bike and elliptical machine plus chest and leg machines, lat pull down machines, jump ropes and Hoist free weights in the boutique gym. Meanwhile, General Manager George Wang proposed a design concept that included a luxurious coffee-coloured décor and a swirling wall design.
Machines that impressWith over 50,000 installations worldwide, Italian company Technogym is one of the most recognised names in gyms worldwide and supplies hotels with a full range of equipment from traditional cardio equipment to the compact Kinesis Personal equipment that allows clients to try 200 different exercises without making any adjustment. The company has supplied equipment for many of the most talked about new hotels across Asia including: Marina Bay Sands, Singapore, The Ritz Carlton, Hong Kong, Fairmont Peace Hotel, Shanghai and the Banyan Tree, Macau.
Mauro Nava, Asia Pacific Key Account Manager, Hospitality &
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Chains, Technogym Asia says one of the company’s most popular new features is Visioweb, a new digital platform installed on every Technogym cardio machine. It might just entice the most tech-dependant exec into the gym to multi-task while working out. “Visioweb is capable of managing and running new compelling applications, services and standards, including IPTV which is more and more of a must in the hospitality industry,” he says. The individual screens allow guests to surf the web, send emails, and update social sites while working out. In addition, guests can plug in their iPod or a USB drive and access their own music or videos through the touch screen. Brainteasers and games like Sudoku and Mahjong are also available.
Opportunities and self-empowerment According to Nava, one of Visioweb’s most important features is the Communicator, a software which allows the hotel to promote their services. “The system can suggest a massage after the work out, remind guests about the nice restaurant on the rooftop, or the wellness juice bar in the corner. Creating opportunities for secondary spending while clients are in the hotel, is crucial nowadays and our system helps this goal,” he says.
Another way of safeguarding hotel coffers is provided by Life Fitness. Its target audience is hotels looking to save on energy bills while boosting guests’ energy levels. The company recently developed a new ‘hybrid’ energy saving feature that challenges gym users to work out at a greater intensity and save power.
Since developing the LifeCycle Exercise Bike, the world’s first electronic piece of fitness equipment, Life Fitness has grown in the intermittent 40 years to become one of the largest commercial fitness companies offering over 400 different products. “We lead the industry in reducing energy usage by making our products more efficient and finding new ways to let people power their own workout experiences,” says Chris Clawson, President, Life Fitness.
The new hybrid feature works with Life Fitness’s elevation bikes and cross-trainers fitted with Engage consoles featuring LCD screens. By switching automatically from electric to self-generated power (when a user reaches a certain intensity level in the workout), the hybrid lowers the energy draw from the console by more than 75 percent. When a person is working at a high enough resistance level and revolutions per minute, a green hybrid icon will appear telling the user they are helping to power the machine.
A workout has never been as self-empowering.
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Popularised in the 1940’s by the El Rancho Hotel in Las Vegas, the site of the first all-you-can-eat buffet, diners paid US$1 for a seat at the ‘Midnight Chuck Wagon Buffet’. Today, buffets are still popular, though less cheap.
The buffet has come a long way with offerings having broadened as palates have developed. Diners can load their plates with everything from cold cuts, sashimi and dim sum to curry, pizza and fish and chips in one sitting.
Yet, freshness can be a problem; food dries out under the glare of bright lights while salads wilt if not kept cool enough. To overcome this, many establishments are incorporating live stations where small amounts of fresh food are regularly produced such as a fruit counter stocked with freshly-sliced fruit or a bakery, corner with bread straight from the oven.
In a nod to the trend towards live cooking at the buffet, Hong Kong-based stainless steelware producers Hyperlux says it is focusing on the development of products and equipment for this purpose. Sales and Marketing Director, Louisa Tse says, “Our new style buffet servers, mobile carving station and flexi warmer are all applicable to this new trend, as they can be used at the live cooking theatre. We believe that arranging top chefs to present live cooking, and even cooking classes, will become more popular in the future, creating a friendly, cosy atmosphere at the buffet.”
From handsome breakfast spreads to luscious chocolate banquets, buffets are a hotel staple. The trend towards live stations and design-conscious equipment makes them even more appealing, reports Helen Dalley
Buffet blessings
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Keeping temperatures under controlRecognising the importance of buffets to hotels and restaurants, the buffet equipment industry continues to improve on existing methods of keeping and presenting food. In addition to live stations, induction systems ensure dishes stay at optimum temperature while stylish-looking equipment makes the buffet even more attractive to diners.
Distinguishing between the needs for cooking and warming, Daniel Sutter, Managing Director at the Swiss-based Andy Mannhart says both can be met with its RTCSmp (Real Time Temperature Control System) Induction. “Operators do everything to improve the food quality, and live cooking in front of the guest is a big step in that direction. But afterwards the entire effort is ruined when the food is kept in a chafer on top of a low quality induction cooker: either the food is overcooked or cold and guests are left unhappy. The RTCSmp enables chefs to keep items such as copper pans, cast iron cocottes and black iron fry pans together under a pre-set temperature.”
Sutter has noticed a definite trend towards using ‘intelligent induction solutions’ over chafing dishes. Not only do they enhance the quality of the food, he says, they lower energy consumption. “Our induction unit with RTCSmp technology is currently our most popular product, and later this year we will launch more versions in different sizes.” The unit measures 800 by 400 mm.
The Fullerton Bay Hotel Singapore, which the company equipped with their induction buffet concept, and the Oberoi
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Gurgaon, which uses the induction buffet RTCSmp, are customers. According to Sutter, the two separate heating zones are superior to traditional hot plates.
Striking a poseFreshness aside, what distinguishes a ‘great’ buffet from a ‘good’ buffet? Stefan Grommer, Managing Director of German buffet ware company Frilich, says, “It’s all about well-thought-out presentation – each product should be given its own space.” Grommer believes that alternative presentation systems can make a buffet more appealing to diners. He says that its new carafe juice presentation, Carafine, and muesli system, Connect, are attracting attention due to their eye-catching designs. Later in the year, Frilich will launch a new range of juice and milk dispensers that are similarly design-conscious. Functionality, easy handling and cleaning all remain firm conditions as well. “The buffet should never leave an ‘industrial’ impression with the guest. And of course freshness and quality of ingredients definitely pay off too,” he says.
Sutter also believes that it’s essential for a buffet to look the business to win over patrons. “The buffet is part of the interior design of the hotel and is the focus of the guest more than ever, but it must combine design with functionality. Guests want to be attracted and entertained, but at the end of the day they want excellent food.”
Bespoke buffet equipment will arguably deliver the best results, and Australian food and beverage operating systems company IHS Global Alliance recently teamed up with the Armani Hotel in Dubai to create signature operating equipment for its buffet outlets. Nick Polidoros, Managing Director of IHS Global Alliance, says,
“The buffet is part of the interior design of the hotel and is the focus of the guest more than ever, but it must combine design with functionality” Daniel Sutter
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“Working with Chef Uwe, we created mobile action modules that joined to the buffet systems to create an interactive experience for the guests. These action modules included sushi, pasta, wok, carving, ice cream and sharwarma stations. One of the challenges was the creation of the ice cream station with a freezable marble top and compartments for a selection of condiments.” Rowe adds that Chef Uwe’s input was invaluable to the operation, and advises any hotel to get chefs involved in the design and setup in order to ensure the best buffet experience possible.
Sizing things upMelanie Kopp, Executive Director of Sales at German hospitality equipment company Zieher, says buffet trends for its clients (including the Galaxy Macau and the W Bali) centre around small portions of food in miniature bowls or spoons. Her advice to hotels looking to improve their buffet service is to present small, fresh portions, instead of large plates and bowls of food, so the buffet stays tidy and organized.
“Guests will perceive this presentation as welcoming, and another positive side-effect is that it keeps down costs.” Its Petit Chef Lightning Buffet series caters towards the miniaturised trend. “Mini plates made of premium porcelain and glass show small elaborate dishes to their best advantage, and having a large variety of mini-dishes also enables customers to experience a multitude of culinary indulgences,” says Kopp.
Its most popular range is the Skyline, which elevates buffet items at different levels to draw diners in. It even has “a series of ‘steps’ up to the ‘buildings’.” New products include carbon buffet cubes V12 and Pearl, the latter is fashioned from genuine seashell, and Collina porcelain presentation dishes for fruit. Kopp stresses that the right equipment can also take the sting out of re-stocking the buffet. Its product range Move enables staff to refill the buffet directly from the live cooking station behind it due to its fitted movable displays, safeguarding the convenience of guests.
Buffets have come a long way since the Midnight Chuck Wagon.
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May 31 – June 2 Hospitality Architecture + Design Exhibition & Conference Singapore
June 19 – 23 Vinexpo Bordeaux-Lac Exhibition Centre Bordeaux France
June 30 – July 2 China Import and Export Fair Complex Guangzhou China
Aug 25 – 27 The 9th Natural Products Expo Asia Hong Kong Convention & Exhibition Centre, Wanchai, Hong Kong
Sept 6 – 8 Restaurant and Bar Hong Kong 2011 new ling Hong Kong Convention and Exhibition Centre Wan Chai Hong Kong
Sept 20 – 23 Food and Hotel Malaysia 2011 Kuala Lumpur Convention Centre Kuala Lumpur Malaysia
Sept 28 – 30 Food & Hotel Vietnam 2011 Saigon Convention and Exhibition Centre Vietnam
Oct 21 – 25 HOST – International Exhibition of the Hospitality Industry Fiera Milano – Milan Italy
Nov 12 – 15 International Hotel, Motel Restaurant Show Jacob K Javits Convention Center 655 W 34th St New York NY 10001
The international exhibition for natural, organic and health products and supplies.
New Hope Natural Media, a division of Penton Media Inc.Unit B, 3/F, EIB Centre, 40 Bonham Strand, Sheung Wan Hong KongTel: +852 2975 9051Fax: +852 2857 [email protected] www.naturalproductsasia.com
DATe eveNT DeTAILS ORGANIzeR
The HA+D Expo focuses exclusively on products and services for the design and building of Asia Pacific hospitality projects with its comprehensive industry trade show and two-day design conference.
Founded in Bordeaux, France in 1981, Vinexpo hosts industry players from all the wine and spirit-producing regions in the world every two years. Trade professionals only, with visitors coming from more than 140 countries.
Hosfair Guangzhou has been held for eight years with a 30 percent rate of growth every year.
Guangzhou Huazhan Exhibition Co., Ltd9H, Jinsui Tower, and No.900 Guangzhou Ave. Mid Guangzhou, ChinaTel: +86 20 3886 6965Fax: +86 20 2222 [email protected] www.hosfair.com
HA+D ExpoMarina Bay Sands, 10 Bay Front AvenueSingapore [email protected]: +65 6395 4592
VINEXPO 2, cours du XXX Juillet 33074 Bordeaux Cedex, FranceTel: +33 5 56 56 00 22 Fax: +33 5 56 56 00 00www.vinexpo.fr
FHM 2011 is anticipated to be bigger and more elaborate than the last edition, with countless activities that will entice and benefit trade buyers of the food & beverage and hospitality sectors.
Now in its ninth year, Restaurant & Bar Hong Kong attracts over 11,500 top-end restaurant buyers and is widely regarded as the definitive event for the bar and restaurant industry.
Food & Hotel Vietnam 2011, the sixth edition of Vietnam’s most established international food and hospitality trade event is the unrivalled sourcing ground and networking trade event for food and hospitality trade professionals in Vietnam.
A show specialising in décor, technology, foodservice equipment, flavours, linens, amenities, tableware and other industry essentials.
Host is the leading international trade fair for the B2B system of hospitality with six specialised areas: food service equipment, bread/pizza/pasta, bar/coffee machines, ice cream parlours/confectionery, coffee, hotel & spa. Host is organized every confectionery two years and is open exclusively to trade professionals.
The 15th international exhibition for food, drink, hospitality, foodservice, bakery and retail industries.
Texcare Asia is the leading international laundry and dry-cleaning trade fair in the region. Over 10,000 sq m will feature a wide array of products and services including laundry, ironing, dry-cleaning, dying machinery and agents, equipment, textiles and accessories for rental services, laundry and dry-cleaning related measuring instruments. The sixth edition will focus on environmental compatibility and sustainability.
Hotel Equipment & Supplies Expo incorporates not only the largest collection of hospitality-related exhibitors in the country but also foodcourts, stalls, and demonstration areas where visitors can sample the latest foods and flavours, coffees and other beverages all at one event.
Malaysian Exhibition Services Suite 1401, 14th Floor, Plaza Permata, Jalan Kampar Off Jalan Tun Razak, 50400, Kuala Lumpur Tel: +603 4041 0311 Fax: +603 4043 7241 [email protected]
Diversified Events Hong Kong LLCRm 2707B, 27/F, Island Place Tower, Island Place510 King’s Road, North Point, Hong KongTel: +852 3105 3970Fax: +852 3105 [email protected]
Singapore Exhibition Services Pte Ltd1 Jalan Kilang Timor #09-02 Pacific Tech Centre Singapore 159303 Tel: +65 6233 6638 Fax: +65 6233 6633www.foodnhotelvietnam.com
GLM1133 Westchester Avenue White Plains, NY 10604-3547Tel: +1 914 421 3346Fax: +1 914 948 [email protected]
Organizing Secretariat, Laura LoncàTel: +39 02 4997 [email protected]
International Sales DepartmentTel.: +39 02 4997 [email protected]
China International Exhibitions LtdRoom 2402, Singular Mansion No. 318 - 322 Xian Xian Road Shanghai 200336, ChinaTel: +86 21 6209 5209Fax: +86 21 6209 5210 [email protected] www.fhcchina.com
Messe Frankfurt Shanghai (Beijing Office) Rm 1721, Tower 2, Bright China Chang An Building No. 7 Jian Guo Men Nei Avenue, East District Beijing 100005, PR China Tel: +86 10 6517 1388 Fax: +86 10 6510 [email protected]
Coastal International Exhibition Co., Ltd Room 2106, China Resources Building 26 Harbour Road Wanchai, Hong Kong Tel: +852 2827 6766 Fax: +852 2827 6870 [email protected] www.hotel-exhibition.com
Nov 16 – 18 FHC China Shanghai New International Expo Centre Pudong, Shanghai China
Nov 17 – 19 Texcare Asia China International Exhibition Center Beijing China
Nov 23 – 25 The 7th International Hotel Expo Hotel Expo 2011 Cotai Strip CotaiExpo The Venetian Macao Macao
E v E n t s
52 AHCT June 2011
E v E n t s
June 2011 AHCT 53
DualZone
Model: D-290
2 temperature zonesfor professionals
The first “product” from the EuroCave Professional, Dual Zone, is a 2 temperature zone wine serving cabinet combining a modem design with the latest technology.Two large zones, which are completely independent, allowing your red wines, white wines all to be kept at the right serving temperature.In this way, Dual Zone allows you to easily access bottles when dealing with customers’ wine orders.
Made in France
For a free brochure containing full detail,please contact:
Alpha International Food Services909, Chai Wan Industrial City, Phase 2,70 Wing Tai Road, Chai Wan, Hong Kong.Tel: (852) 2889 2123 Fax: (852) 2889 1757http://www.eurocave-alpha.comEmail: [email protected]
World leader in Wine Cellars
High on Hotelex
At this year’s International Hospitality Equipment and Supplies Expo (March 29 – April 1 2011) – or Hotelex – 4,403 booths covered 84,000 sq m of space, up 40 percent on the previous year’s show.
Hailing from 18 countries, 996 exhibitors – again up 12.5 percent – attracted more than 45,000 visitors from 80 countries and regions, up five percent on 2010 figures.
This year more than 30 percent new and innovative products were presented. In keeping with the show organizers’ promise, many of these were eco-friendly, green initiatives in line with the show’s theme of sustainability and low-carbon products.
In this its 20th year, Hotelex presented the greatest number of on-site activities, including a retrospective looped video which garnered a lot of attention. Likewise, loyal attendees were recognised with awards for their support over the years, including Well-in Hotel Supplies, Nantong Sidefu Textile Decoration and Dongxing Hotel Supplies.
Workshops and forums, which covered such diverse topics as industry development trends and prospects and the 21st century kitchen were especially well-attended. Classic Hotelex activities, the China Barista Championship and the China Bartenders Competition were well received, as was the new offering HDD (Hotelex + Design & Deco) a new exhibition concept specifically to unite brands and resources in the building, sanitary, lighting, business and design sectors.
Cooking classes, cocktail making classes, British tea time and wine tastings were also popular.
With tourism set to become a new strategic industry pillar in China – government research figures suggest it is set to employ 30 million people – the modern hospitality industry is set to change even more, even faster. The Shanghai Government plans to invest 40 billion RMB (US$6 billion) in various projects over the next four years, as it expects domestic tourist numbers alone to reach 240 million.
Organizers of Hotelex 2012 suggest advance bookings.
Coming nextHOTeLeX Shanghai 2011Shanghai New International Expo CenterShanghai, China
March 2012www.hotelexchina.com
E x h i b i t i o n s
AHCTJune 201154
Asia (excl. Hong Kong, Macau)
Ms Lynn How
Tel: +65 6500 6712
Fax: +65 6294 8403
Hong Kong, Macau
Ms Queenie Wong
Tel: +852 2591 6083
Fax:+852 2591 6380
www.wineandgourmetasia.com
10 - 12 November 2011
Wine &Gourmet ASIA 2011
Hall A, The Cotai Strip® Cotai Expo™ at The Venetian® Macao-Resort-Hotel
No other show offers that many interactive and dynamic supporting events.
Come join us and be part of our events!
ALL ABOUT SUCCESS
Supporting Events:
Asian Cocktail Championship
Macau Occupational Skills Recognition System (MORS) GOLD PIN Competition
Macau Culinary Association Winning Showpiece Display
Wine & Gourmet Asia Opening Ceremony Reception
Hosted Buyers’ Program
Sommelier Challenge
Culinary Master Class
Wine Tasting Sessions
WGA11 A4 AHCT Ad.indd 1 5/13/11 5:58:03 PM
www.HICAPconference.com
12-14 OCTOBER 2011
INTERCONTINENTAL HONG KONG
REGISTER BY 15 JULY 2011 AND SAVE US$200
Hosts
ASIA TAKES THE LEAD
HICAP_HK_std_advert_AH&CT_1105201 1 5/20/11 2:14:10 PM
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encompassing: n Hotels n Restaurantsn Catering operationsn Equipmentn Technologyn Human Resourcesn Investment
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encompassing: n Hotels n Restaurantsn Catering operationsn Equipmentn Technologyn Human Resourcesn Investment
essential reading for:n General Managersn Restaurant Owners and Operatorsn F&B Managersn Executive Chefsn Purchasing Managersn Human Resource Managersn IT and EDP Professionals n Executive Housekeepersn Marketing Managersn Developers and Investors
SvenIsberg
FranckNalleau
RichardSolomans
Hilton Worldwide has announced the appointment of Naoki Oto as General Manager of the Hilton Odawara Resort & Spa. Oto has a long history with Hilton. He originally joined the group in 1985 in Tokyo. He rejoined Hilton in 2003 as Director of Operations in Osaka. As of 2007 he was Hotel Manager of the Hilton Tokyo.
Langham Hospitality Group has announced the appointment of Sven Isberg as General Manager of The Langham, Shenzhen. Isberg will take the lead pre- and post-opening of the hotel that is due to open in 2012. The German national has almost 30 years of hospitality experience. He has seven years of previous General Manager experience in China.
Langham Hospitality Group has announced the appointment of Franck Nalleau as General Manager of Langham Place, EDZ, Guangzhou. The French national has 20 years of hospitality management experience in Asia. Nalleau was General Manager of several properties in China before taking up his current role.
The Landmark Mandarin Oriental, Hong Kong has announced the appointment of Sherona Lau as Director of Sales and Marketing. Prior to joining the hotel, Lau served as Director of Sales and Marketing for The Ritz-Carlton, Sanya. She also held various positions in sales and marketing at the regional office and at The Peninsula Bangkok.
The Courtyard by Marriott Bali Nusa Dua has announced the appointment of Nicholas Reschke as Director of Sales and Marketing. The German national was previously working in Thailand where he was responsible for the MICE segment for the four Courtyard by Marriott resorts.
Concorde Hotel Singapore has announced the appointment of John Pang as Executive Assistant Manager. Pang has over 16 years of experience in the industry. In his new role, he will oversee security, front office and housekeeping in addition to his F&B portfolio.
IHG has announced the appointment of Richard Solomans as Chief Executive. A board member since 2003 and currently Chief Financial Officer and Head of Commercial Development, Richard will start in his new position in July. Solomans joined the Group in 1992 and has held a number of senior roles.
Banyan Tree Holdings has announced the appointment of Kenneth Law as Country Head, Hong Kong. Law started his hospitality career as a Sales Executive with Raffles Hotel in Singapore. He joined Banyan Tree Hotels and Resorts in 2008. He has 20 years of hospitality sales and marketing experience in China, Malaysia, and Singapore.
Hospitality and travel company Carlson has announced the appointment of Mrinal Sarkar at the Radisson Blu Resort & Spa Alibaug. Sarkar previously served in a leadership capacity with other major international hotel groups in India.
Carlson has announced the appointment of Deborah Peterson as Director, Human Resources, Asia Pacific. Peterson previously headed a coaching and human capital development consultancy.
Carlson has announced the appointment of Malene Horup as Director of Talent, Asia Pacific. She will spearhead initiatives aimed at attracting, developing and retaining talent.
Carlson has announced the appointment of Lucinda Semark as Executive Vice-President of Revenue Generation, Asia Pacific. Semark has held senior marketing and sales roles in the hospitality and finance sectors. She was previously Senior Vice-President of Marketing at Marina Bay Sands, Singapore.
KennethLaw
NaokiOto
DeborahPeterson
MrinalSarkar
SheronaLau
NicholasReschke MaleneHorup
LucindaSemarkJohnPang
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a p p o i n t M E n t s
AHCT June 201162
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Get inside the mind of your customer, andyou’llfindthewaytotheirheart.
Ordered Chardonnay last visit.Serve two complimentary glasses.
Returning for one-year anniversary. Offer private dining on first night.
Requested red roses upon check-in.Decorate table with red rose.
Agilysys solutions include:
AGI 13557 HM_bleed_size_216x303.indd 1 12/1/2009 11:29:39 PM