ahct march 2013 web size
TRANSCRIPT
Published since 1976 Vol 38 March 2013
hong Kong sAR hK$50 china RMb50singapore s$15 Malaysia RM30Thailand bt300Rest of Asia us$10
DESIGNS ON YOUR RESTAURANT
How a refit can make the difference
COOKING THE BOOKSPizza ovens mean hot profits
SHOW US THE DOUGHThe bakery sector explodes in Asia
AsiAn Hotel & CAtering times is publisHed montHly by tHomson press Hong Kong ltd (tpHK)
The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the publication. Whilst every effort has been made to ensure the accuracy of information contained in this publication, no responsibility can be accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or printers errors, inaccuracies or changes howsoever caused. The editors reserve the right to edit any material submitted at their discretion. All materials published remain the property of TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence should be addressed to The Editor, Asian Hotel & Catering Times, Room 1205-6, 12/F, Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong. Tel: (852) 2815 9111 Fax: (852) 2851 1933. Fantasy Printing Ltd. 1/F, Tin Fung Industial Mansion, 63 Wong Chuk Hang Road, Hong Kong.
All rights reserved (c) 2013Thomson Press Hong Kong Ltd
Welcome to the March issue of AHCT, the most trusted source of information on what is happening
in Asia-Pacific’s hospitality industry.We often note that cautious optimism is
the overriding sentiment du jour, as the global economy slowly picks itself up. One area, however, that seems to espouse a ‘build first, strategise later’ approach is, unsurprisingly, China.
One result of this is that for the first time we are hearing the ‘S’ word
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singAPoRehoTel AssociATion
hong Kong bARTendeRs AssociATion
hong Kong MAiTRe d’hoTel AssociATion
shAnghAi chefs AssociATion
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MAlAysiAn AssociATionof hoTels
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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
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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
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whispered in certain circles. Yes, saturation is now being hinted at by
industry insiders, particularly in context to some of the main conurbations on China’s east coast, as Michael Taylor’s report outlines on page 22.
As one door closes other opens, they say, and this is certainly the case in Myanmar, which is actively seeking foreign investment. The hotel sector is severely undersupplied, according to a spokesman for Best Western International, which plans to open its first
EDITORDaniel Creffield
DESIGN BYKoon Ming Tang
CONTRIBUTORSDon GasperZara HornerRebecca Lo
Helen SloaneMichael Taylor
ASSOCIATE PUBlISHERSharon Knowler
CIRCUlATION ExECUTIvEBecky Chau
CHAIRmANJS Uberoi
DIRECTORGaurav Kumar
endoRseMenTs
property in the country later this year. Read the full story in our news section.
We need to hear from hospitality professionals about the constant developments in the industry, good or bad, so please do send your comments and suggestions in to: [email protected]
Creating Hospitality
[ Your guests will love it too ]
AFFINITY
Villeroy & Boch S.à.r.l. · Hotel & Restaurant330, rue de Rollingergrund2441 LuxembourgTel.: + (352) 46 82 11 · Fax: + (352) 46 90 22E-mail: [email protected]
www.villeroy-boch.com/affi nity
Shanghai Hotelex1–3 April, 2013Shanghai New International Expo CenterHall N5 · Stand 5F03
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mANAGEmENT16 Learning on the job
mARKET REPORT22 Infrastructural imperative in China
NEWS INDUSTRY6 A flurry of openings; why hoteliers should ‘like’ on Facebook; what business travellers do when they’re not in bed
PRODUCT56 How minibars can be (green) cash cows; speedier, fluffier omelettes; cutting-edge knives from Germany
CUlINARY58 German wine makes a splash in HK; classy coffee; zingy new energy drink
APRIl• Recruitment• Security• Dairy products• Beer• Jam• In-room safes• Outdoor furniture• Bakery equipment
mAY• Housekeeping• Japan• Customer Relationship Management• Salmon• Wine• Minibars• Uniforms
CONTENTSV o l um e 3 8 Ma rc h 2 0 1 3
Advertisers’ Index
TECHNOlOGY26 A system for selling
DESIGN30 Rewarding renovations
FOOD34 The rise and rise of the bakery business
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ADA 33Alpha International 61 Athena Tableware 51Barry Callebaut 47Beech Ovens 55Boncafe 37Franke 39Global Hotelware 49Hi AiM 63Hofex 67Hotelex 69La San Marco IBCLamb Weston 25Laureate High Education Group 19M.Schaerer 43Manitowoc 27Meiko 9Melitta 45Ming Fai 29Nespresso OBCPevonia 20 & 21Rancilio 13Renato Ovens, Inc 53Safemark 11Santos 59SATS 15SIAL 71Villeroy & Boch IFCWMF 41Worldhotels 60
EvENTS AND ExHIBITIONS62 Events calendar
64 HOFEX previewed66 FHV previewed68 HORECA previewed70 HOTELEX previewed72 SIAL previewed
APPOINTmENTS74 Who’s moving where
DRINK38 Coffee – drinking in the profits
EQUIPmENT46 Top class glass
52 What do you put inside a pizza oven?
Oven magicPachyderm production
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hotel indigo hong Kong island
Here we go IndigoHotel Indigo Hong Kong Island – which is due to open this spring – is the culmination of a five-year project to create an architecturally compelling building at the forefront of global hotel and environmental design.
The property is set over 29 floors, with 138 individually styled rooms that capture the truly intriguing and dynamic environment in which it resides. Wrapping the building is a striking gold dragon, functioning as an “eco-screen” to counteract hot spots and solar gain.
The rooftop features Skybar and a dramatic infinity glass-bottomed pool suspended above the hustle and bustle of Wanchai.
Indigo was designed by architects Aedas International. Meanwhile, Bryan Gabriel has been appointed GM of the property.
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Today’s business travellers are surprisingly social on the road, according to a recent survey by Four Points by Sheraton.
Aside from sleeping, for instance, survey respondents indicated that enjoying the hotel bar or restaurant with colleagues or business partners was their number one activity during free time, outpacing time spent in the gym, spa, shopping or catching up with local acquaintances.
In addition, business travellers are good networkers, with nearly two-thirds of those surveyed reporting that they have kept in contact with someone they met on the plane or at the hotel while travelling on the road. About that flight, though: business travellers draw the line with their own colleagues, as more than 60% indicate that they would prefer
One of the largest and most professional exhibitions in the hospitality industry, HOTELEX Shanghai is due to run from April 1-3 at the Shanghai New International Expo Center.
The exhibition contains ten differently themed sectors including catering equipment & supply, bakery, tableware, textile, appliance & amenities, IT & security, fitness & leisure, food &
Tibbitts tidbitsThe First Annual Fred Tibbitts & Associates “A Winter Evening in New Delhi with Very Special Friends” was held at the Westin Gurgaon and hosted by Phillips Foods Asia.
American hospitality guru Fred Tibbitts said the event was designed to recognise hospitality excellence, provide scholarships and make charitable contributions to benefit those less fortunate.
Hanoi callingTom Hayden, one of the founders and leaders of the American student movement in the 1960s and a peace activist during the Vietnam War, returned to Hanoi last December to burrow through his history in the city, as well as a warren of subterranean rooms he’d last visited when bombs rained on this war-torn city.
During four visits between 1965 and 1973, when he was married to the actress Jane Fonda, US bombing raids drove Hayden and other hotel guests into an air raid shelter that the Sofitel Legend Metropole Hanoi unearthed last year and established as a memorial.
“In 1965, 1967 and 1973, there was life and spirit there,” said Hayden, who is now 73. “More dim lights. Benches. Chairs. Lots of people together. The hotel staff were very friendly. A circle of humanity.”
a modern and chic touch, dusitD2 is one of the most promising brands of the Dusit family,” said Dusit International managing director and CEO, Chanin Donavanik. “We are excited to add dusitD2 khao yai to our development pipeline and are confident it will be a great addition to the Phuphatara Khao Yai development.”
dusitD2 khao yai is a winery/vineyard concept with a grill restaurant, banquet-style meeting room, outdoor event lawn, a hot spring spa and multi-purpose library. The Phuphatara Khao Yai development is located 13 kilometres from Khao Yai National Park, and was recognised by UNESCO as a World Heritage site in 2005. With easy access to scenic mountain ranges, waterfalls, family-run dairy farms and charming vineyards, Khao Yai is emerging as one of Thailand’s top new holiday destinations.
Nicely DusitFresh off the heels of a project launch in Nairobi, Kenya, and a joint venture announcement that will see 5,000 hotel rooms developed throughout China by 2020, hotel management company Dusit International has announced a new dusitD2 hotel in Khao Yai, Thailand.
The 79-room hotel, scheduled to open Q4 2014, will be part of Phuphatara Khao Yai, a residential development by Vilailux Development Co.
The hotel, dusitD2 khao yai, will be managed and operated by Dusit International. Of the villas and condominiums to be built at Phuphatara Khao Yai, several will be part of a leaseback rental pool programme.
“Offering classic Thai hospitality with
Biggest in BangladeshWith 700 rooms, the JW Marriott Hotel Dhaka will be the biggest in Bangladesh.
The hotel – part of a mixed-use development that is currently under construction – is located in an emerging location in the middle of the city and will feature three restaurants, two bars, a spa with eight treatment rooms, and 2,280 square metres of meeting space. Marriott is marketing the hotel as a prime destination for luxury dining in the social centre in Dhaka.
A Marriott Courtyard is also under construction in the city.
to fly alone rather than with a business associate.
These are among the results of a 2012 hotel business travel study commissioned by Four Points that polled a total of 6,000 business travellers globally – 1,000 each from the US, the UK, China, India, Germany and Brazil.
“Business travellers have a real need to connect on the road – both virtually and in person,” said Brian McGuinness, Starwood’s senior vice president, specialty select brands. “Our survey results reveal that road warriors are social, preferring to network or to relax in the company of colleagues rather than just enjoying solitary pursuits.”
A key finding revealed that during their waking hours, business travellers frequent the hotel restaurant or bar with colleagues more than other activities.
Aside from sleeping, which, not surprisingly, is the activity that occupies the largest share of travellers’ time at a hotel, hanging out at the hotel bar or restaurant with colleagues or business partners is the top ranked activity on the road. The largest share of respondents (43%) named this activity, outpacing other pursuits such as going to the gym (39%) or spa (37%) or shopping (34%).
beverage, coffee & tea and wines & spirits.
HOTELEX Shanghai 2013 will occupy an exhibition area of 160,000 square metres, an increase of 32% compared with 2012. International pavilions from Italy, Spain, USA, Germany and Japan will be at the show along with 1,500 leading industry brands.
HOTELEX Shanghai 2013 sneak peek
On the road, on business
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Beds in the eastGlobal accommodation wholesaler Hotelbeds has acquired JBS, a US-based company dedicated to the Chinese accommodation wholesaler market.
Hotelbeds and JBS will work to build on relationships with tour operators and travel distributors in China to drive more business to all destinations in the US. This will include maximising and increasing the partnerships both companies have with hotels and destination services providers. Together the businesses aim to become the significant player in accommodation and destination services between China and the US.
The China outbound market is expanding rapidly due to growing consumer wealth plus the easing of visa regulations. The US has become an increasingly important destination for China. It currently represents about 5% of total US inbound tourist expenditure and is expected to grow at rates of over 25% per year in the next five years.
Javier Arevalo, regional managing director, Hotelbeds Americas said: “JBS is a well-respected company that has built up a strong position in the ‘China to US’ market. We saw a business that matched our plans in the region and a management team focused on growth. We are delighted that they are now working with us to maximise the opportunities between both markets.”
Anantara trioAnantara is celebrating three new properties this year – two in China and a third in the UAE.
Anantara Dubai Palm Jumeirah Resort & Spa, the group’s first Dubai property, is due to open in September. Designed to reflect the brand’s Asian heritage, the 293-room five-star resort is located on the crescent of Dubai’s iconic Palm Jumeirah.
Joining the Hainan hospitality frenzy, Anantara Sanya Resort & Spa offers 122 guest rooms, suites and private pool villas, with an emphasis on spa accommodation. Spa Pool Villas face the ocean and embrace 500 square metres of living space, including a secluded pool oasis surrounded by lush gardens, with private trails to the shoreline.
Lastly, in Yunan province, Anantara Xishuangbanna Resort & Spa is located in one of the most scenic areas of the country, with 84 deluxe guest rooms, as well as 21 one, two and three-bedroom pool villas.
Tally ho, jumboBeloved of ladyboys, royalty, international sports stars and pretty much anyone who enjoys a rollicking day out, the 2013 King’s Cup Elephant Polo Tournament is set to take place in Hua Hin, Thailand, in late August.
Organised by Anantara Hotels, Resorts and Spas, the high-profile charity event has raised more than US$600,000 to help the country’s elephants over the past dozen years.
Mövenpick goes colonialThe new all-suite wing of the Mövenpick Heritage Hotel Sentosa was once a barracks for British artillerymen during World War II. Now it has been meticulously restored and fully updated with contemporary comfort while offering guests a sense of history.
The three-storey Heritage Wing now features 62 suites, an all-day restaurant, Tablescape, and a 250-brand whiskey lounge – WOW or World of Whiskeys – which is directly affiliated to Waldhaus am See in St Moritz, recognised for having one of the largest collection of whiskeys in the world.
During restoration by Singapore’s
DP Architects, the wing’s atmospheric original features such as colonial doors, window frames, high ceilings, wide corridors and other architectural details were fully renovated to their former glory.
The building’s colonial ambience was also enhanced by contemporary flourishes. For example, a 4.8-metre Y-shaped table crafted from a single piece of Indonesian teak has become a design focal point in the WOW whiskey bar in addition to full granite tabletops and oversized kerosene lamp chandeliers.
Taking inspiration from Singapore’s culture and tropical climate, the designers also incorporated atmospheric fans (as well as air-conditioning), floor-to-ceiling windows, slate bathroom floors, patchwork carpets, natural wood finishes and local design motifs.
A new hotel for a new townInterContinental Hotels Group is developing a Holiday Inn at Mugaon, the second town under development at Lavasa, India. Holiday Inn Lavasa, Mugaon, a 200-room mid-scale hotel, is expected to open by 2015.
Lavasa, India’s first planned hill city, is located in the west of the country in the picturesque landscape of the Sahayadri Mountains, amid seven hills and with 60 kilometres of lakefront. A three-hour drive from Mumbai and an hour’s drive from Pune, the city is one-fifth the size of Mumbai.
Mugaon, located close to the first town, Dasve, is being developed as a residential, educational, business and commercial hub. Major attractions in the new town are the town centre with shops, cafés, cultural institutions, spiritual centres, schools and colleges, sports academies such as Manchester City Football Academy, Nick Faldo Golf Academy, and a Space theme Park and a Hollywood/Bollywood-style theme park.
AnantaraSanyaResort&Spa
AnantaraXishuangbannaResort&Spa
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Watch out, here comes StarwoodStarwood Hotels & Resorts Worldwide is planning to open 30 hotels over the next 12 months. Half of the new Sheraton hotels will open in China, lengthening Starwood’s lead as the largest upscale global hotel operator in Asia-Pacific.
“Sheraton is anticipating record-breaking growth, putting us on track to open our 500th hotel in 2015 – the majority of our new hotel development is taking place in the world’s fast-growing economies, while in North America, Sheraton remains one of the most sought-after brands for conversion opportunities,” said Hoyt Harper, global brand leader for Sheraton Hotels & Resorts.
Sheraton is slated to open 15 new hotels across China over the next 12 months, moving it closer to its target of
Looking goodThe Asia-Pacific division of Worldhotels has recorded higher revenues for the past year and brightened prospects for future growth. Overall APAC revenues climbed 7.3% over 2011 as several new properties joined the expanding Worldhotels network in Asia. With Worldhotels recently bolstered by technological advances and new strategic alliances, the group sees its Asia-Pacific region as continuing to sparkle throughout 2013.
Worldhotels generated US$108.2 million in revenue for its member
Slotting very neatly into Starwood’s Luxury Collection, Vana Belle on Koh Samui is the brand’s third property in Thailand.
The resort features 80 pool suites and pool villas, with expansive outdoor spaces, breathtaking views and total privacy. Inspired by the Thai definition meaning ‘beautiful forest’, Vana Belle is enveloped in lush foliage and tucked
80 properties in the PRC by the end of 2015. One of the more notable openings this year is Sheraton Huzhou Hot Spring Resort, which boasts an innovative ring-shaped structure designed by leading-edge architect Ma Yansong.
In addition to the flurry of new hotel
away in the white sand cove of Chaweng Noi Beach.
As an extension of the resort’s luxurious accommodations, Vana Spa features relaxation areas, steam facilities, a fully equipped fitness center and four treatment rooms. Vana Spa also offers a comprehensive menu of locally inspired experiences and signature treatments.
Heading northHilton Worldwide has signed a multi-unit management agreement with BG Group of Hotels to manage four hotels, marking the company’s entry into Australia’s Northern Territory and the introduction of the DoubleTree by Hilton brand into the country.
The properties, currently operating and subject to conversion works, will join Hilton Cairns as a portfolio of five BG Group of Hotels properties being operated by Hilton Worldwide.
The rebranded properties will join Hilton Worldwide’s existing portfolio of 15 hotels in Australasia and include Hilton Darwin, DoubleTree by Hilton Darwin, DoubleTree by Hilton Esplanade Darwin, and DoubleTree by Hilton Alice Springs, making a total of 751 rooms.
Ashley Spencer, vice president, operations, Australasia, Hilton Worldwide, said: “We have been looking to enter into the Northern Territory for some time and to be working with BG Group of Hotels is a privilege. We are committed to making these properties the leading full-service hotels in the market.”
openings in China, Sheraton is also expanding its portfolio in other fast-growing markets within Asia Pacific. New openings this year will include Sheraton New Caledonia Bourail Resort and Spa in New Caledonia and Sheraton Chandigarh Hotel in India.
properties in Asia-Pacific last year, a 7.1% increase over 2011. Reservations for the region were up 7.8%. Globally, the group exhibited strong performance as well, with GDS sales for the year increasing 4.7%, and OTA room booking ascending by a remarkable 55.8%.
The release of version 3 of the Resmaster hotel booking engine represented a significant enhancement to the Worldhotels technological advantage. Member properties that switched from Resmaster V2 to V3 during 2012 saw total revenues for the year jump by 22.34% on average, a noticeably larger leap than their average revenue in the previous year.
With innovative features that add flexibility and ease to the booking process, Resmaster V3 better enables hotels to drive direct room sales and decrease dependence on third parties. The new engine also helps increase hotel profits by providing up-selling opportunities such as room upgrade options and dynamic rooms and services packaging. A pay-per-click advertising module that enables real time rates and availability to appear in relevant Google Maps and Google Places pages is one of the many other advantages of the engine.
Rebrand planFormerly known as Kosmopolito Hotels International, Dorsett Hospitality International has streamlined its hotels into three brands, each catering to a different type of traveller.
Dorsett currently operates 16 hotels with eight more underway in key Asian cities. Its brands include d.Collection, a series of upscale hotels in prime locations carefully chosen for their proximity to the pulse of each city; Dorsett Hotels & Resorts, comprising the upscale Dorsett Grand hotels – offering a tasteful and rich hospitality experience – and midscale Dorsett Hotels – contemporary urban hotels in central locations; and the value-led Silka Hotels which embrace convenience, speedy service and attractive room rates.
Winnie Chiu, president and executive director, said: “With the group rebranded as Dorsett Hospitality International, we will continue to focus on offering an Asian experience and culture to discerning travellers looking for quality accommodation at excellent value, complete with the essentials of a great hotel experience.”
SheratonHuzhouHotSpringResort
WinnieChiu,DorsettHospitalityInternational
‘Beautiful Forest’
Go Best WesternBest Western International, one of the world’s largest hotel chains, will open its first Myanmar property in 2013, taking advantage of friendlier investment rules and a shortage of rooms in the country.
The US-based group is considering locations including Yangon and Mandalay, the nation’s two largest cities, for the hotel, according to Glenn de Souza, Bangkok-based vice president of international operations for Asia and the Middle East.
Myanmar’s president Thein Sein is seeking to transform the Southeast Asian nation into a democracy and modernise its financial and private infrastructure
after five decades of isolation. He signed a foreign investment bill in November that cleared the way for multinationals to spend more in the formerly military-run nation.
“There are huge opportunities in the country, following new investment regulations,” de Souza said. “The hotel sector is severely under-supplied, especially in the mid-scale segment, so there will be big opportunities for first movers.”
International visitor arrivals to Myanmar, excluding border crossings, more than tripled to 593,381 in 2012 from 2008, figures from the nation’s ministry of hotels and tourism show. The total number of hotels in the country climbed 27% to 787 in the same time, the data shows.
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9 the newclasse
The new patented technology for controlling and profiling the brewing temperatureThe XCelsius system enables the temperature of the brew water to be set dynamically, with an increase or decrease of up to 5°C (9°F) during the 25-30 seconds it takes for each individual delivery. This technology brings out distinctive flavor characteristics of each blend or single origin.Qualified by World Coffee Events WCE 2011.
Feast for the sensesBali’s new dining destination is Sundara, the beachfront restaurant at Four Seasons Resort Bali at Jimbaran Bay.
Helmed by executive chef Greg Bunt and the restaurant’s general manager Jan-Peer Lehfeldt, Sundara feels modern yet relaxing, cutting-edge yet natural.
The menu is eclectic and international.
Designed by Koichi Yasuhiro from Tokyo’s renowned Design Studio SPIN, the beachfront Sundara features 2,923 square metres on two levels, including a variety of indoor and outdoor settings.
Southside boundOvolo’s heading to the south side of Hong Kong Island, opening two new properties – a seaside hotel and a warehouse conversion.
Within the warehouse turned 162-room hotel, guests will have access to a fully-equipped gym and three Ovolo-operated food and beverage outlets – including an expansive lounge, international restaurant, and a trendy rooftop bar.
And at the seaside property, guests can look forward to a contemporary interpretation of coastal living through sleek cool interiors with a special focus on room design and communal spaces. The seaside hotel will feature 85 rooms, a spacious lounge, and a 24/7 fitness centre.
The whole nine yardsLe Méridien Hotels & Resorts is embarking on an opening spree in Asia, with a total of nine new hotels set to start welcoming guests by the end of 2013.
Target locations include Bali, Zhengzhou, Ho Chi Minh City, Dhaka, Qingdao and the Indian hill station of Mahabaleshwar.
With the strongest portfolio and performance levels in the brand’s history, Le Méridien has seen more new hotel deals signed in the past year than in the previous four years combined.
“Le Méridien has soared under Starwood, with a new design perspective and truly unique positioning that helps guests unlock their destination through culture and cuisine,” said Brian Povinelli, global brand leader, Le Méridien and Westin Hotels.
Two soaring Balinese-style pavilions create a distinctive roofline, while inside the décor combines Bali’s unique artistic heritage with an ambiance of relaxed luxury.
ShwedagonPagodainYangon,Myanmar–BestWesternistotakeadvantageoffriendlierinvestmentrulesinthecountry
Fresh cheeseClassified, Hong Kong’s premium cheese retailer, has opened its eighth store. Located in the heart of the business district, the latest outlet occupies a space on the first floor of Central’s New World Tower.
The new store continues the Classified tradition of offering a wide selection of quality cheeses, boutique wines and homemade breads.
As well as tempting connoisseurs with its cheese counter, Classified New World Tower also caters to on-the-go executives with its range of takeaway gourmet sandwiches. A hot food station serves homemade soups and pastas throughout the day.
Founded in 2006, Press Room Group’s portfolio currently counts 12 restaurants spread throughout Hong Kong.
Happy Papi birthdayHong Kong’s Papi Italian restaurant recently celebrated its first anniversary by introducing a range of new small plate dishes. The large single-floor restaurant, with the capacity to seat 60 diners, features a show kitchen and offers fresh and seasonal dishes.
Classified’snewstoreinHongKong’sCentraldistrictwilljoinitsexistingoutletssuchasitsStanleybranch
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Most hotels will have booking engines integrated into their social media channels and mobile websites in 2013.
That’s according to a survey by TravelClick, a global provider of revenue generating solutions for hoteliers.
Nearly half (48%) of the approximately 400 global hotels surveyed have a booking engine on Facebook or another social media channel. Of those that do not have a booking channel on social media, approximately half (22.5% of the 52%) plan to integrate one in 2013.
“With so many users relying on
Facebook for research and information, it is critical that hotels make it easy for consumers to use Facebook to initiate a booking,” said Jason Ewell, executive vice president of media, web solutions and business intelligence.
Mobile-enabled websites and applications are also gaining in popularity among hoteliers. Half of those surveyed indicated that they have an application that allows users to book rooms on their tablet or smart phone. Of the remaining 44%, 23% plan to add booking functionality to their mobile site in 2013.
Facebooking it
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Taking in urban spas, beach resorts and MICE destinations, hotels today offer much more than
just a bed for the night. For staff, the demands of a jet-setting conference attendee will be very different from those of a honeymooning couple on a once-in-a-lifetime luxury break.
Meanwhile, expertise is also needed across areas ranging from retail sales to event organisation. There are many courses available in hotel management, and the best of these deliver the training, knowledge and specialised skills essential for today’s fast-moving industry.
students relocating to Asia for career progression.”
Jacqueline Peng, from the China office of the Swiss Education Group (SEG), notes: “The United Nations and the World Tourism Organization predicts that China may take the place of the most popular tourism destination from the current top country – France – by 2020.” She observes that this is likely to have an impact on related areas, including aviation and luxury brand management.
Professor Cathy Hsu, associate dean at the School of Hotel and Tourism Management (SHTM) at the Hong
facilities and services. These types of hotel developments are known as ‘integrated resorts’, which are fully self-contained and can be served as a destination by themselves,” she says.
“On the other hand, many hotels are also trying to pursue the niche markets by specialising and providing more intimate services, catering to a relatively small but highly potential market. This ‘boutique hotel’ concept has been around for years but the trend still goes on.”
Building on all-round skills “As hospitality is a diverse industry, it is vital that as a manager, you have a diversified portfolio and understanding of all sections of the industry,” Tenten says. Glion’s online MBA provides students with a solid grounding through a series of core courses; they can then specialise in areas including asset and revenue management, marketing and innovation.
“Once they venture onto their specialisation, students will have a firm set of management skills, enabling them to become decision makers and practice confidently in the field of their choice.”
At SHTM, a similar approach is employed. “We have always advised students to have a solid broad-base foundation, plus one or two areas of specialisation,” Professor Hsu says. “Their specialistion could be in a functional area – for example marketing/
As hotels become increasingly specialised, hospitality students can benefit from developing
niche knowledge as well as all-round skills, writes
Helen Sloan
Diversity and brandingAnouk Tenten, partnership manager at Glion Online, the Swiss-based training organisation, says the big trends for 2013 are increased competition and the need to distinguish strong brand awareness within the evolving marketplace. She also notes that the huge growth of the industry in Asia means that it can be difficult for hotels to recruit sufficiently qualified staff. But trainees, local and international, are looking to the region for their futures.
“Asia is one of the highest growing markets within the hospitality industry,” Tenten says, “and we find most of our
Kong Polytechnic University remarks that travellers are increasingly sophisticated as well as numerous.
“Consumers are becoming more demanding, both for outstanding services and for unique experiences,” she says. “With the advancement of IT, consumers are more knowledgeable about product offerings and pricing.”
Another trend is that hotels are becoming “bigger and smaller,” according to Dr Connie Loi, an assistant professor from the Institute for Tourism Studies (IFT) in Macau. “The big hotel projects are increasing in their size and their variety of
TRAINING FOR TOMORROW
InstituteforTourismStudiesinMacau–exposingstudentstoawidespectrumofexperiencegivesthemtheopportunitytofindtheareathattheyaremostinterestedin
GlionHospitalityManagementSchoolsaysmanyofitsstudentsarerelocatingtoAsiaforcareerprogression
Pic:InstituteforTourismStudies Pic:InstituteforTourismStudies
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human resources management – or an industry segment such as resort/spa/cruise management.”
A comprehensive Work-Integrated Education programme gives the students plenty of hands-on experience. Hong Kong’s Hotel ICON plays a key role here: around 150 students spent time working in the hotel last year, and among that numbers are six pioneers – the first intake of the 48-week
Elite Management Programme. Meanwhile, specialised options at
SHTM continue to evolve, as Hsu explains. “Hospitality design, and brand and luxury management are two new models in the MSc programmes as design and branding become more important in the competitive landscape.”
Brand management looks like it may become a valuable specialisation. The IHTTI, one of SEG’s schools in Switzerland, has recently established cooperation with brands including Paul Smith, Calvin Klein and Alessi.
“The creative combination with industry provides education on hotels and design management, consisting of decoration and design for events, interior decoration and design and case studies delivered by professional industrial experts,” Peng says.
At the IFT, a choice of programmes offered include a new culinary arts management degree launched last year. Dr Loi explains that exposing students to a wide spectrum of experience gives them the opportunity to find the area they are most interested in.
“Specialisation is a natural evolution when they start working in the industry and become more experienced and seasoned in the area that they have chosen,” she says. “After all, it is very difficult for one to excel in multiple areas.”
Student soundbites
bernard Rodriquez is gM at causeway bay charterhouse in hong Kong and a glion online MbA student. with almost three decades of experience, he still finds that doing the job is its own reward.
“The greatest joy for me is to see the various stakeholders being served well,” he says. “it’s all part of a hospitality dnA. A dream job for me has been achieved, and that is the last 28 years working in the hospitality industry. never a day goes by that is boring, and when you have a passion for it, the sky is the limit!”
despite his many years of experience, Rodriquez still feels that ongoing training is crucial: “one should never stop learning,” he says. “experience alone is not enough to move up in a hospitality career.”
for Kong hou in and lok Kai hang, hotel management students at the institute for Tourism studies in Macau, meeting travellers from around the world is fascinating. The challenge of realising guest expectations means that a role as concierge would be a dream job – providing information, planning itineraries and acting as problem-solver. “The concierge,” they agree, “is the spirit of a hotel.”
Ken Tran is currently one of six interns of the elite Programme at the school of hotel & Tourism Management at hong Kong Polytechnic university. he has discovered an unforeseen advantage of one area of specialisation. “At the moment, i’m focusing on spa management at hotel icon because i really like the tranquility of my working environment,” he says. “no matter how busy we are, how busy the entire hotel is, our Angsana spa team always ensure a calming and relaxing experience for our guests.”
This experience has piqued an interest in working in urban resorts in the future. Another very different interest for the longer term is hotel development, which would involve managing major projects across the world.
KenTran(farright)withother48-weekEliteManagementProgrammeinternsattheSchoolofHotelandTourismManagementatHongKongPolyU
As hospitality is a diverse industry, it is vital that as manager, you have a diversified portfolio and understanding of all sections of the industryAnouk Tenten, Glion Online
ProfessorCathyHsu,SHTM
“The online MBA from Glion is a perfect match for busy hospitality professionals anywhere in the world...”
Philippe Le Bourhis General Manager, Novotel Bangkok on Siam Square, Thailand, Glion Online MBA student
Glion Institute of Higher Education
Ranked number 2* among all international hos-pitality management schools in the world for an international career, Glion’s 100% online pro-grams are dedicated to developing executive talent for the global hospitality and wider ser-vices industry. As a market leader in hospitality management education and with close ties to the industry, Glion delivers tailor-made online pro-grams for corporate partners and individuals. Contact us for more information.
Glion’s Suite of Online Programs:
• MBAinInternationalHospitalityandServiceIndustriesManagement
• PostgraduatePrograms• ProfessionalDevelopmentPrograms
* Statistically, three institutes occupy this ranking position (TNS Global Survey, September 2010).
For more information visit:www.gliononline.comEmail: [email protected]
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With its booming economy and growing middle class, China has attracted the attention of some of the world’s leading hotel chains. The problem is, while the demand for hotel rooms is growing, the supply of hotel rooms is growing at an even faster pace.
“China is currently one of the most competitive markets worldwide with major international hotel brands opening up new branches all over the country almost daily,” Faulkner says. “While the western area of China is still developing and growing, some of the main metropolitan and industrial centres on the east coast are already starting
China’s booming economy and growing middle class has attracted the attention
of the world’s hoteliers, leading to properties being
built in locations without the infrastructure to support them, Michael Taylor writes
to experience some saturation when it comes to hospitality supply.”
The Twelve at Hengshan, Shanghai, a Luxury Collection Hotel, opened in November last year, with 171 rooms and suites, on tree-lined Hengshan Road in the former French Concession.
“As a new hotel, we are targeting an occupancy of about 60% in 2013,” says David Katemopoulos, general manager, Twelve on Hengshan. “As China’s economy stabilises and with the world’s heading towards recovery, we should see a much welcomed rebound in occupancy in 2013. Room rates will remain stable with limited growth as more hotel room supply is scheduled to enter the market in mid-2013.”
Thai based Anantara Hotels, Resorts and Spas entered the China market in November with a resort and spa on the southern Chinese island of Hainan. A property in Yunnan Province will open this month
(March 2013). It has also opened urban spas in first-tier cities.
“The challenge for Anantara is getting the brand known in China,” says Mark Thomson, assistant director, public relations, Anantara Hotels, Resorts and Spas. “Many of our actual marketing programmes are not necessarily a call to action, but instead are meant to reinforce our identity and brand recall.
When it comes to Southeast Asian hotel groups, Banyan Tree has something of a first-mover advantage. It launched its first Chinese property in 2005 in Yunnan Province. It currently manages nine hotels and resorts across the country under two brands – Banyan Tree and Angsana.
In addition to building hotels in exotic locations such as Yunnan or scenic spots such as Hangzhou, Banyan Tree is now exploring more opportunities to launch “Urban Oases” such as the Banyan Tree
Too much room at the inn?
Worldhotel’sRolandJeggeWorldhotelGrandJunaWuxi
BanyanTreeisexploringmoreopportunitiestolaunch“UrbanOases”suchastheBanyanTreeShanghaiontheBund,accardingtoAbidButt,thegroup’sglobalCEO
Having opening in mid-September 2012, East Beijing is one of several hotels to launch in the
Chinese capital last year, with more on the way. With 369 rooms and 23 studios, it targets tech savvy business travellers between 30 and 45. The challenge it faces is how to distinguish itself from other properties in an increasingly crowded market.
“We have successfully differentiated ourselves from other hotels in Beijing by providing a lively and contemporary approach combining business with lifestyle,” says Michael Faulkner, general manager, East Beijing.
HansLoontiens,generalmanagerRenaissanceHarbourViewHotelHongKong
MichaelFaulkner,generalmanagerEast,Beijing
BanyanTreeShanghaiontheBund
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Shanghai on the Bund, which threw open its doors in November 2012.
“The hotel is situated right on the Huangpu River, and each room boasts gorgeous panoramic views of the river and Bund thoroughfare beyond,” says Abid Butt, global CEO, Banyan Tree Hotels and Resorts. “We have a new concept called the Banyan Tree Host, which is an end-to-end concierge service that will guide and customise each guest’s stay.”
Infrastructural issuesIf the country is facing an oversupply of rooms, another problem is that hotels are being built in parts of the country that don’t have the infrastructure needed to support them.
“There has been an increasing supply of room inventory coming into the market – sometimes in destinations that are already
saturated or in touristic regions of the future where the infrastructure has not yet been developed to attract extra tourists,” says Roland Jegge, executive vice president, Worldhotels.
“Due to this increase in inventory, the need for qualified labour has been putting upward pressure on the payroll expenses for owners and operators and given them challenge in finding qualified staff – especially in leadership roles.”
New World Hotels has properties in Dalian, Shanghai and Wuhan as well as an affiliated hotel in Shunde. It will add properties this year in Guiyang and Beijing, and additional hotel projects are in the pipeline.
“Projects that have already been announced include Foshan, Haikou, Langfang, Qingyuan, Shenyang (Expo) and Zhengzhou,” says Dexter Chia, vice president – sales and marketing, New World Hospitality, New World Hotels’ management company. “New World Hotels will keep looking into opportunities in the high potential second and third-tier cities.”
Hans Loontiens, general manager at the Renaissance Harbour View Hotel Hong
Kong, spent more than 20 years working at four different hotels in the mainland before moving to Hong Kong in late 2012. He says that one of the key challenges to running a hotel in China is the perception that hospitality is not a ‘glamorous’ industry to work in.
“My management style in China was hands-on and engaging associates by keeping them motivated,” he says. “I always tried to ensure they were passionate about what they did and provide continuous training and appropriate tools to ensure they could perform their duties well.”
Recruiting and retaining qualified staff seems to be a nationwide problem. Known for their quality training programmes, hotels throughout the country are plagued by employers in other industries that can lure their staff with offers of higher salaries and better working conditions.
“With the new hotels opening up, we are facing challenges in finding qualified employees,” says Sanjiv Hulugalle, general manager of the Four Seasons Hotel Beijing. So it is our priority to maintain our staff and provide them with all necessary training to help them develop.”
AnantaraXishuangbannapoolvilla
TwelveonHengshan’sDavidKatemopoulos–thinksroomrateswillremainstableasmorehotelroomsupplyisscheduledtoenterthemarketinmid-2013
With the new hotels opening up, we are facing challenges in finding qualified employeesSanjiv Hulugalle, Four Seasons Hotel
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Having the use of an IBE is very useful to the hotel as it is much more cost effective than relying on OTAs for business and can offer the option of enabling the property to highlight its brand and unique selling points. The quality of standard booking engines varies widely, according to Kevin King, vice president of e-commerce for MICROS Asia Pacific, which provides enterprise and property systems to the hospitality industry.
King says that what is crucial is not just a property management system (PMS) or CRS but also the web presence a hotel has. “The hotel’s website acts as a digital catalogue and source of information for the hotel. More importantly, the hotel website is the channel for guests to make bookings directly to the CRS or PMS.”
Bookings made via a hotel’s website with direct connections to MICROS’ OPERA CRS or OPERA PMS carry no fees to the hotels other than their initial investment for the site development, he adds.
MICROS recently introduced webHotel, a an e-commerce product and services platform that leverages OPERA-based hotel and customer data to help attract, persuade and convert internet travel consumers. The end result is an integrated web presence that drives revenue and makes hotels more competitive in the online world. The service includes connections direct to the hotels PMS and allows the hotels better control of content.
A CRS enables you to market your services via paid searches (through Google, Bing, Yahoo, etc.) and to tap into social media, he adds.
“It’s important that hotels explore all available channels, in addition to OTAs, to attract potential guests ... channels that help reduce the cost of the booking, and direct potential guests to the hotel’s website.”
Once a potential customer has landed on the hotel’s page, what can one do to persuade them to book? “Make it simple,” says King. “It’s all about keeping the customer informed of what the price is and what special offers are available.
“The booking process and workflow should be simple, clean and fresh. Many bookers drop out of the booking process online if the process is too complicated. Many sites have the ability for travel agents and corporate accounts to book direct; this helps reduce costs for the hotels and streamlines the booking process for agents.”
For both the hotel and the guest this option is a lot cheaper than going through an OTA. “Many hotels offer their best available room rates only when one books direct,” King says. “Many offer pre-purchase rates which can be very good, however the downside is that once you’ve purchased you can’t get a refund.”
On the other hand, Wiegmann notes that while it is good for hotels to develop their own websites, from a distribution perspective, bookings through OTAs continue to be a key growth market and drive business for hotels.
“You have to work with them,” agrees King. “It’s a channel to bring you business. But once you’ve got that business you can try to hold on to it.” The hotel can use the information that it has gained to target marketing to the guest, who will be better served by booking direct after that. They will then benefit from better rates, loyalty programmes and so on.
From lookers to bookersWiegmann says that 97% of customers do not purchase on the first website visit. “One of our key strengths is in converting that 97% from lookers to bookers. We have developed a full spectrum of support services that help hoteliers maintain the relationship
Central Reservation Systems are more than just a way of booking guests in. They are tools which help the property to sell itself, linking up with and managing all marketing and sales channels, whether traditional, online or social media. Donald Gasper asks industry leaders what the latest thinking is regarding CRS and how far their connectivity can logically expand
There is no limit to how far CRS connectivity can expand ... as technology evolves, we’ll harness it to help our hoteliers deliver ever-increasing levels of customer serviceRichard Wiegmann, Trust International
A system for selling
While hospitality-linked central reservation systems is an area which offers plenty of business opportunities, there are relatively few companies involved in the Central Reservation Systems
(CRS) space.One company is Trust International, a supplier of complete
reservation and distribution services to the hospitality industry, including CRS systems.
Its managing director, Richard Wiegmann, says a CRS takes ownership of every aspect of the reservation process, offering a comprehensive suite of products and services that work to engage the customer from the moment they think about travelling to the follow-up after a trip. In addition, CRS providers will typically offer services to help hoteliers develop effective websites that differentiate their products.
A hotelier’s website, he says, is the most cost-effective channel to build revenue – a 24/7 interactive sales tool. A good CRS provider can help to design and develop it.
“Online travel agencies (OTAs) are designed for comparison shopping, so naturally, the inventory becomes commoditised and pricing is often the deciding factor,” says Wiegmann. “However, the hotelier’s website and its mobile-optimised version provide the perfect opportunity to draw attention to the property’s unique details and services to help influence customer decisions.”
The website is also the foundation on which to successfully leverage social media strategies, search engine optimisation, hotel blogs, videos, paid search marketing programmes and so on. “We partner with leading internet marketing companies worldwide to bring this entire range of services to hoteliers,” Wiegmann adds.
Direct sellingAll major CRS providers have internet booking engines (IBE) that allow hotels to offer their services directly to consumers, bypassing the OTAs. These engines drive traffic to hotel websites and maximise conversions. They accommodate innovative booking packages, opt-in promotions and loyalty rewards for booking on the site to help offerings on the hotel’s website outshine those through other channels.
TrustInternationalsuppliesreservationanddistributionservicestothehospitalityindustry,includingCRSsystems
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For these reasons a good CRS must be able to connect cost effectively with business intelligence systems, PMS, back office and sales, which were once completely disparate.
Wiegmann says that his firm’s software provides the tools to act upon knowledge about guests’ preferences and build a comprehensive, customer-centric view of a hotel’s business. “The secure centralised profile management, accessible from any point of sale, ensures accurate profile information and guest
recognition.” Guests are able to manage their
own profiles to share as much or as little information as they desire, he says. The software has multiple levels of security to ensure privacy is maintained.
This fully integrated solution makes guest loyalty programmes a breeze. The automated system identifies hotelier’s most loyal customers, enabling the hotelier to offer VIP services and other recognition initiatives that drive long-term business growth.
“Guests appreciate the personal touches such as rooms prepared to their preferences, wine or chocolates delivered
to the room, or a host of other amenities, all made possible through our software.”
Latest developmentsMICROS recently announced that the launch of its Channel Manager was commencing in the Asia-Pacific region. This provides full two-way connectivity between more than 130 of the world’s leading online booking channels and MICROS’ OPERA, ORS and myfidelio.net products.
The firm has chosen to utilise SiteMinder’s direct connectivity platform, the Room Distribution Exchange (RDX), to power its Channel Manager for the region. RDX is an industry standard platform allowing hotel systems and online booking channels around the world to connect directly over the web without requiring the use of third-party distribution intermediaries.
Meanwhile, Wiegmann says that Trust continues to introduce new technologies to keep it in the forefront of booking functionality, with a focus on breakthroughs in profitability and performance for its client hotels.
“We are advancing our social media tools to further help hoteliers target prospects, increase bookings, influence search engine optimisation and deliver cost effective and efficient customer service. Several new technologies and enhancements are currently in the works and we expect to be announcing details on them later this year. Most recently, we launched the multi-property version of Trust|GuestBooker, and the new CRO Module Trust|CRO.
“In our ongoing efforts to offer the broadest range of direct connects,” he adds, “we recently added new partners including Tablet, Travelfusion, RoomKey, Global Hotel Exchange and many more, in addition to extending our relationship with Google, which is a tremendously in-demand connection.
“There is no limit to how far CRS connectivity can expand. As technology evolves, we’ll harness it to help our hoteliers deliver ever-increasing levels of customer service.”
with these potential customers through multiple channels to influence future bookings.”
When a website visitor wants the personal touch, a CRS facilitates the communication through online chat and other social media channels, as well as through traditional call centre services.
As guests go through the booking process, the CRS helps hoteliers interact with them in the guests’ preferred way of communication, such as email chat or callback services, all supported by call centre services. In addition to website design and customised implementation of internet booking engines, such systems assist hoteliers in creating customer impressions by providing search engine optimisation, pay per click advertising, web analysis and email marketing.
Developing strong customer relationships requires the identification of individual guests and their profiles, as well as a solid knowledge about their preferences and spending behaviour.
MICROSisusingSiteMinder’sdirectconnectivityplatform,theRoomDistributionExchange,topoweritsChannelManagerinAsia
RichardWiegmann,TrustInternational–CRStakesownershipofeveryaspectofthereservationprocess
Thequalityofstandardbookingenginesvarieswidelysays
MICROSFidelio’sKevinKing
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If it ain’t broke, don’t fix it. It’s the kind of wisdom that applies to restaurant renovations as well. While the majority of existing restaurants get rehauled due to poor revenue performance, some just need to be updated to meet today’s codes and standards.
That is where restaurant design specialists such as Michael Goodman and Hernan Zanghellini swoop in. Revamping a restaurant, whether it is a soft renewal of furnishings or major rezoning and mechanical work, can turn a dud into a stud. If done well, it can enhance an already profitable venue. And at a fraction of new construction budgets, it is really about squeezing as much value out of each renovation dollar as possible.
Zanghellini arrived in Hong Kong from Chile by way of Australia and Brunei. The architect works at a breakneck pace and is one of the city’s most prolific restaurant designers, commanding his studio of 14 to push the envelope or produce good bread and butter work, depending on budgets and schedules.
Approximately 40% of his work is in Hong Kong, and the rest spread across Asia in China, Singapore and The Philippines. One third of his projects are renovations, with an average of 25% of the budget of new construction jobs. Zanghellini also understands the owner’s perspective, being a partner in the successful Wooloomooloo
Whether by making a big splash or by quietly updating a golden oldie,
renovation can be a quick, cost effective way to give new life to dated
restaurants. Michael Goodman of EDG in Singapore and Hernan Zanghellini of Zanghellini & Holt in Hong Kong
share insider design knowledge on how to give the emperor some new clothes.
By Rebecca Lo
Fresh appealbrand of steakhouses across Hong Kong.
One of his trickiest projects recently was Canteen, the popular fast food Maxim’s operated restaurant in Hong Kong. Landlord Hongkong Land wanted to increase the profile of the outlet, yet the menu and space had to remain the same.
“The risk was very high,” acknowledges Zanghellini. “Canteen already had excellent sales and is always full. We could end up hurting the business after renovating.”
Though the restaurant ended up with fewer seats afterwards, Zanghellini reorganised the L-shaped pick-up line to become more efficient, resulting in a higher turnover and increased sales during the busy lunch rush. During off-peak hours, the comfortable, upgraded design met Hongkong Land’s expectations and encouraged patrons to spend more time and more money there. “Canteen was both a challenging and fun job,” says Zanghellini with a smile.
Goodman is director of restaurant concepts with San Rafael-based EDG Interior Architecture + Design and spends his time between California and Singapore, where he set up a new studio last year. The firm also has an office in Bangkok, overseen by Piya Thamchariyawat. About half of EDG’s projects are renovations, with considerably lower budgets than new constructions.
“It really challenges the designer to think how to get the most
We have to be considerate of what we’re doing so that we can successfully balance spending the right amount on the right things to create the most successful venue with the best returnMichael Goodman, EDG
EDGsuccessfullyrenovatedElenarestaurantatFourSeasonsHotelBuenosAires,transformingthestunningtwo-storeycourtyardrestaurant
PeakLookoutrestaurantonVictoriaPeakinHongKong(Pic:Zanghellini&Holt)
TheVerandahatTheRepulseBayHongKong
PeakLookoutrestaurantonVictoriaPeakinHongKong(Pic:Zanghellini&Holt)
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bang for the buck, since most owners are looking for as much market impact as possible,” says Goodman.
EDG is currently working on a number of restaurants across the region, including renovating a space in JW Marriott in Hong Kong into a speciality restaurant. “We always try to keep plumbing, heating, ventilation, air conditioning and ducting in their existing locations if at all possible,” he notes.
“That gives the project more to spend on guest experience, which is where your returns are. That said, if the operational flow isn’t working, then that would need to be fixed as well, as it also has a negative impact on guest experience.”
To deal with lightning speed agendas, Goodman likes to “build a lot of the restaurant off site, and then install it as a kit of parts. It costs a bit more to do, but there are times when it’s worth it due to the shortening of schedules.”
“At JW Marriott, we are working with a tucked-away restaurant with limited visibility within the hotel. We also had the challenge of an odd shaped footprint and a very open, cavernous room. We addressed this by creating better visibility to the hotel arrival and dividing the restaurant into different salons that makes the space feel more intimate and inviting.” The restaurant is slated to open in July this year.
“At Four Seasons in Buenos Aires, the bar was in the middle of the hotel but the restaurant was near the entrance. In this project, we flipped the bar to the street side and gave it its own entry, as diners in that region typically visit the bar before dinner. Then we created a back alley through the kitchen that guests could use to access the restaurant directly, bypassing the hotel entirely. That helped us keep them in concept the entire time. It’s kind of like a movie. You want to keep the viewer engaged in the story as long as possible.”
Zanghellini agrees that once the renovation goes beyond the cosmetic facelift of a soft renovation to the surgical procedure of reworking pipes and revamping air conditioning, it can end up costing much more than expected.
“A soft renovation is profitable to operators and is just like
changing clothes and make-up,” he says. “It can be a two day job. But once we start looking at the ceiling, we may find corroded pipes, have to rework the mechanical and electrical or deal with waterproofing. We don’t have the impact of a new construction, but we may have spent 75% of the budget.
“With a renovation, we have to revisit what can be done better. In some of our best jobs, the operator or owner can recover the renovation costs in as little as three months. That would never happen in a new construction.”
Goodman advises owners to be reasonable with expectations. “Everyone wants a huge impact and a huge return, but for sure budget will affect that. At the same time, designers need to understand that we need to be responsible when we’re working with other people’s money. We have to be considerate of what we’re doing so that we can successfully balance spending the right amount on the right things to create the most successful venue with the best return.
“Because design impact, guest and service experience and operational finesse are all vital to success, you want to look for a designer with solid track records in those areas.”
For Zanghellini, his favourite projects are classic restaurants that resonate with the community but need makeovers. His work for The Verandah at The Peninsula Hong Kong and The Repulse Bay, also in Hong Kong, involved a light hand since its patrons would protest over any major changes to their beloved icons.
“We worked like mosquitoes – barely perceptible. To see what we did, people would have to look at photos of the old and new. And a renovation like that could cost just as much as new construction. But I’m attached to these old projects. The Peak Lookout, the Foreign Correspondents’ Club and the Verandah at Repulse Bay – they all feel like they were meant to look like that.
“I’m very proud that they are restaurants that are in harmony and feel restful. They are part of our memories in a city where so few memories are left. It’s a little like going home, and being part of that process is very satisfying.”
TheVerandahatThePeninsulaHongKong(Pic:Zanghellini&Holt)
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Fueled by a growing awareness of international cuisine and the continuing expansion of high-end hotels and restaurants across the region, the market for Western food and wine continues to grow exponentially in Asia.
Manfred Kohlen, senior regional advisory chef Asia-Middle East at Fonterra Brands Singapore, says that Western-style bakery and pastry products are finding a huge audience in Asia.
“It is bliss to see how well perceived these products are and how fast-growing the customer base is already,” Kohlen enthuses. “We now have patisserie and bakery shops with attached classy coffee shops offering innovative products with an elegant Asian twist.”
Fonterra is one of largest providers of dairy products to the food service channel worldwide and has foodservice teams and experienced chefs on the ground in all of the markets where it is active.
The company is particularly strong in the bakery channel and a market leader in 27 countries. Its partners include family corner bakeries right up to multi chain store outlet bakeries with large, centralised, factory-style production centres. Some of Fonterra’s customers have more than 1,300 outlets in a single city.
“Chefs are by nature inquisitive and artistic people with a deep love for food. As the economical climate is positively developing and people across Asia have more expendable income their expectations are rising as well. On the whole the standard and quality offered is often on par with high profile European operators and in some cases already exceding them,” says Kohlen.
The market for Western-style bakery products shows no sign of slowing
down, writes Daniel Creffield
making dough in Asia
He adds that typical pastry and bakery products are now readily available in the region and being put to good use to create pastry classics with a modern, appetising appeal.
“Japan and Taiwan are the clear leaders in the Asian bakery scene. From there it cross-pollinates quickly into other developing markets around Asia. In some of our markets we see new bakery chains or individual operators setting up shop and offering unique and appetising products, fresh and often made on the premises, with open kitchens inviting the customers to linger and watch while enjoying a cup of coffee made from house-roasted beans.”
Increased demandNicolas Ratzlaff, 26, head baker at Dining Concepts, a group which owns a stable of upscale restaurants and bars and associated hospitality industry businesses throughout Hong Kong and the region, is seeing increased demand for quality bakery products.
Ratzlaff is responsible for producing bread and pastry products for about 12 restaurants within the group as well as overseeing staff making buffet desserts and à la carte plated desserts.
While the bakery produces a range of different styles, European breads and pastries – especially French and Italian breads – are the main focus, he says.
“We find in Hong Kong that white bread and French bread are most popular, although we occasionally try things such as rye bread or sourdough,” says the Canadian, who has been with the group for around two years.
“We like to look around to see what’s happening but also have to go with what the restaurants want, which is more of the classic style. When you try to push something too different it’s not always well received, as people like to know what they’re going to get before it arrives. They don’t like surprises, they expect things to be done in the traditional way!”
In terms of dessert trends, Ratzlaff says that while classics such as tiramisu and cheesecake will always be popular, he is seeing mango
Fonterraoffersawiderangeofwhippingandcookingcreams,cheeseproductsandpastrybuttersincludingAnchorbutterwhichwasusedtomakethischeesecake
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being increasingly requested.“When doing a special menu or special cake for a private party
you might try to incorporate fresh mango ... I also try to go with what’s in season,” he suggests.
Bruno Guillon, Asia business director at Ravifruit, a leader in the production of quality fruit purées for the horeca industry, agrees that mango is the current fruit flavour of choice.
“Our number one fruit is mango. It is in high demand and being used [by many] chefs and mixologists. Ravifruit mango purée is a special blend which suits the Asian palate very well. Strawberry is our next most popular flavour.”
Guillon adds that Western-style bakery products are becoming more and more popular across Asia.
“French pastry chefs and major French quality chains come over and open their branches, like Eric Kayser bakeries, Ladurée and Pierre Hermé. It is a sign of acceptance in Asia. Asian pastry chefs and mixologist also travel to Western countries in order to come back with Western recipes: i.e. Antoinette [quintessential Parisian pâtisserie and salon de thé] in Singapore and Ichido bakery in China.”
However, he makes the point that the habit of eating dessert at the end of an Asian meal is not yet a habit as it is in the West. “Asian prefers their dessert with a coffee in the afternoon, at home or for a birthday!”
With a network of distributors in most Asia countries, Guillon says Japan is by far the company’s main market but “we are growing fast in countries including China, Korea, Hong Kong, Singapore, Thailand, Indonesia and India. Our main customers are hotels and restaurants, ice cream producers, pastry shops, bars, schools and airlines.”
And having recently attended the World Pastry Cup 2013 in France’s gastronomic capital, Lyon, he adds that that he has seen first-hand that interest in quality pastry is definitely growing in the region.
“Teams like Japan finished second, Korea fifth, Singapore sixth etc ... and many Asian chefs made the trip independently to watch this very high standard event, often paying to get there! This says to me that quality is and will continue to be the standard in most countries in Asia in terms of pastry and bakery.”
We now have patisserie and bakery
shops with attached classy coffee shops offering innovative
products with an elegant Asian twist
Manfred Kohlen, Fonterra Brands
ManfredKohlen,FonterraBrandsSingapore–Western-stylebakeryandpastryproductsfindingahugeaudienceinAsia
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For parts of Asia, such as Indonesia and Vietnam, indigenous coffee has long been a staple drink.
But it’s the enormous increases in coffee consumption in other areas, traditionally tea drinking ones, which have
international bean producers and machine manufacturers frothing at the milk spout.
Various industry sources, including International Coffee Organization data, indicate China’s demand for coffee is growing at an estimated 15 to 20% a year, for example (the world average is around 2%) with predictions that coffee consumption there – estimated at 45,000 tonnes in 2006 – will be around 300,000 tonnes annually by 2020.
In 2011, per capita coffee consumption was just five cups per year in China, compared to 60 in Hong Kong and 300 in Japan – insiders readily admit it took 20 years of advertising to reach those levels in Japan – with most of the coffee consumed in China of the instant variety.
“Coffee is thriving in the Asia-Pacific area,” says Simona Sordelli, head of marketing at Italian coffee machine manufacturer, Rancilio.
“This is due to the presence of companies that have given a strong boost to the diffusion of [the] coffee culture.”
Rancilio has focused on the promotion of coffee “through continuous innovation, patents and progressive technical solutions,” Sordelli says, believing there is still room for growth in Bangladesh, Laos, Cambodia, Thailand, Vietnam – “thanks to the recent opening of resorts and high level hotels.”
Taking into account the regional preference for milk-based coffees – cappuccinos, frappucinos, mochas, and lattes – rather than the more purist espresso, the company’s latest units include the One Touch, with a five-inch user-friendly touchscreen, and the Classe 9 and Classe 10, which are available in semi-automatic and RE versions, the most advanced units equipped with USB technology.
The range comes in a ‘Tall’ version for beverages served in large cups or glasses.
Coffee has become the beverage du jour in Asia. What are the current trends and is there any room left in this competitive market? Zara Horner turns barista to find out
Never too
latte
Boncafé’scommitmenttoqualityandintegrityhasmadethecompanyaleaderinthegourmetcoffeeandfoodserviceindustry
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PuraDiscover the New Ease in Coffee Making. Providing the functionality, the Flexibility and the Ease of cleaning. The low maintenance requirements, along with touch panel technology, all within an appealing design which allows personalized illumination. www.franke.com
DisCovEr ThE PowEr oF siMPliCiTy
ASIA_Hotel_u_Catering_102.5x297_def.indd 2 07.02.13 14:17
Sordelli says Asia’s coffee market is in two distinct parts, a sophisticated demand for quality beverages and more specialised coffees, and the other for ‘quick service’ coffee.
For the ‘gourmet’ coffee trend, Rancilio has patented XCelsius technology, which enables brew water temperature to be set ‘dynamically’, with an increase or decrease of up to 5°C during the 25-30 seconds it takes for each delivery.
“This ‘temperature profiling’ allows the particular aromatic characteristics of each blend to be brought out,” Sordelli says.
Recognising a good cup of coffee begins with freshly ground beans, this year Rancilio is introducing the dosing grinder KRYO 65, which “allows optimum extraction.”
One by one“Coffee is becoming more and more popular across Asia, especially as a social drink,” Frederico Paterno, Franke’s VP sales and marketing APAC has noticed.
Though a recent phenomenon, “the market is growing fast. Coffee is still not the most popular drink in the region – tea and soft drinks are – but the trend is very promising,” he says.
Franke produces fully automatic in-cup coffee machines. “We see this as being a very popular solution in Asia, as most people
appreciate the convenience of being able to prepare their favourite drink, which is generally cappuccino or latte, easily and without needing special skills.”
Paterno believes the trend is towards espresso-based coffee, away from instant and bulk brew. “Consequently, in-cup quality is becoming the focus,” he says.
At Melitta, “consistency is the top priority, quality technical service paramount, and coffee know-how essential,” says Masaki Masutomi from the company’s Japan office.
“There are two different trends,” he continues, “one is quality oriented and handmade. This segment uses semi-automatic or high performance super-automatic machines, some offer single cup brew filter coffee.
“The other is easy operating. They mostly use smaller super-automatic machines and filter coffee machines. They are price-oriented, but serve a variety of coffee specialties, including cold coffee items.”
Masutomi notes while the region continues to predominantly drink tea: “According to research, non-coffee drinkers are the minority now with latte and iced coffee most popular on the coffee menu.”
He believes there is still room to grow the market in the “middle-sized cities” throughout the region, as most companies have focused on larger cities to date.
German company WMF is an equipment supplier and manufacturer of fully automatic bean-to-cup machines. “WMF Presto and WMF 1200S, launched last year, are the top selling machines in the Asian markets,” says export director Gert Riethmuller.
He believes the trend will move further towards specialty coffees, fresh preparation bean-to-cup, and espresso-based drinks, especially iced lattes and cappuccinos.
“WMF is constantly coming up with new features like the
There is interest in the single portion, or capsule, coffee sector, and this will continue to growCheryl Ong, Boncafé International
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WMF AG Coffee Machines International Eberhardstraße · D-73312 Geislingen/Steige, GermanyPhone +49 7331 – 25 8482 · Fax +49 7331 – 25 [email protected] · www.wmf.com
The WMF 1200 S is a high quality professional coffee machine for small to medium use.
It can do anything your heart desires – from Espresso and CaféCrème to Cappuccino, Café Latte,Latte Macchiato and even Milk
Choc and Chociatto. At the push of a button, reliably and of topquality.The WMF 1200 S is also entirelymade in Germany from high quality materials. Every single machine is tested inside and outbefore delivery by experts.
WMF1200 SThe entry to the professional world of coffee.
While global coffee consumption is now growing, in the late 1990s and early 2000s coffee production outweighed demand, which resulted in
plummeting prices. Vietnam’s re-entry to the world coffee market drove
prices down further. The coffee industry responded with aggressive
production and marketing strategies which 10 years on have turned coffee into an affordable luxury item.
According to International Coffee Organization (ICO) data, this is especially true in India, Japan and China.
There are now more coffee shops in Singapore than bars, and coffee shops are growing at a faster rate in India than any other form of F&B outlet.
In China, coffee has been grown for around 100 years, having been introduced by a French priest in the late 19th century. It was not until 1988 that things got serious.
Affordable luxury in a cupIt was in that year the Chinese government signed
an agreement with the United Nations and World Bank covering coffee production in Yunnan province.
A mountainous area the size of Japan, Yunnan borders Vietnam, Laos and Myanmar. Its climate and elevation are similar to other top coffee bean growing areas, such as Colombia and Indonesia – the world’s third and fifth-largest coffee producers, according to ICO figures.
Arabica beans are grown in Yunnan and from the original 4,000 hectares of production in 1988; there are now around 23,000 hectares of coffee plantation.
An estimated 60% of Yunnan’s coffee production is exported overseas, mainly to Japan and Germany, bringing more foreign currency to the province than tea. In 2004 Yunnan coffee production generated around US$18 million; in 2010 it was US$47 million.
StarbucksCoffeeatChengdu,China
‘active milk system’ last year, which offers cold milk and cold foam automatically,” she says.
This month, WMF will launch the new generation WMF 8000S bean-to-cup machine.
When considering market potential, Boncafé International’s marketing manager Cheryl Ong particularly notes a “high intensity of on-trade channels” throughout the region now, including local coffee shop chains, especially in Singapore and Malaysia, and speciality coffee shops.
“There is a continued interest in the single portion, or capsule, coffee sector,” she says, “and this will continue to grow.”
As a result, Boncafé is introducing a slew of new ranges, including a sparkling coffee drink – marketed as an alternative to carbonated beverages – and, “in 2013, we will launch Rainforest Gold, a blend of three single-origin, Arabica, shade-grown beans with natural fertilisation from the sustainable rainforest belts of Guatemala, Uganda and North Sumatra. Also, we will introduce a new Italian coffee brand – Buono,” Ong says.
Higher standards demandedMeanwhile, Matthieu Pougin, Nespresso’s Hong Kong country manager believes regional increases in coffee consumption have resulted in restaurants and hotels “demanding higher standards from the coffee they serve, combined with prompt service, consistent quality and choice.”
Machine and capsule manufacturer Nespresso offers eight Grand Cru coffees ranging from “mild and aromatic” to “full-bodied and intense”. WMFhasrecentlylaunchedthenewgeneration
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Schaerer Ltd., Allmendweg 8, 4528 Zuchwil, Switzerland T +41 32 681 62 00, F +41 32 681 62 42, [email protected] www.schaerer.com
The Schaerer Coffee Prime at AAHAR in Dehli:
14. - 18. March 2013Hall 14 / Booth 24A - 24R
Anantara Hotels, Resorts and Spas has introduced Black Ivory Coffee at its four resorts in the Maldives, joining the group’s Anantara Golden Triangle resort
in Thailand as the first hotels to offer one of the most unique coffee experiences on the planet.
Black Ivory Coffee is created when coffee beans are digested and naturally refined by Thai elephants. Research indicates that during digestion, the enzymes of the elephant break down coffee protein. Since protein is one of the main factors responsible for bitterness in coffee, less protein means almost no bitterness.
At a retail price of approximately US$1,100 per kilogramme, this coffee is also one of the most expensive and exclusive in the world. Currently 50 kilogrammes are available for sale.
The process begins with selecting the best Thai Arabica beans, picked from an altitude of 1,500 metres. The beans are digested and then deposited by the elephants and the individual beans are handpicked by mahouts (elephant trainer and carer) and their wives, and sundried.
Approximately 10,000 beans are picked to produce one kilogramme of roasted coffee; 33 kilogrammes of coffee cherries are required to produce one kilogramme of Black Ivory Coffee.
BlackIvoryCoffeeiscreatedwhencoffeebeansaredigestedandnaturallyrefinedbyThaielephants
Refinement of the coffee takes place at Anantara’s own Golden Triangle Asian Elephant Foundation (GTAEF) in Thailand. The foundation, set in the grounds of Anantara Golden Triangle has, to date, rescued 30 street elephants along with their mahouts and families. Eight percent of all coffee sales will be donated to GTAEF to help fund a specialist elephant veterinarian to provide free care to the elephants and additional funds will also be used to purchase medicine as well as to build a new laboratory.
In order to demonstrate freshness and to enhance diners’ senses, the coffee is ground by hand at the table and brewed using technology developed in 1840 in Austria. This balancing syphon is not only a beautiful machine, but also widely recognised as the best way to brew coffee. The consistent 93°C temperature and contact time between water and bean result in a very clean and flavourful taste. The four-minute brewing process is visually enticing and leaves a lasting impression.
“We are delighted to be among the first hotels in the world to offer this one-of-a-kind coffee experience that also has a positive impact in the lives of Thai elephants,” explained Dillip Rajakarier, CEO Minor Hotel Group which includes Anantara. “It perfectly and flavourfully fits the philosophy, of Anantara Resorts in collecting travellers’ unique experiences in a destination that appeases more than just aesthetic senses.”
I’ll have a double ele-xpresso ... In addition to in-room machines, Nespresso’s professional range includes Zenius, “which heats water to the optimum temperature in just 35 seconds, yet is compact enough to suit any business size,” Pougin says. “And Gemini, with a double head extraction that delivers two cups simultaneously. The Gemini CS 220 Pro froths or steams milk in 20 seconds with the touch of a button.”
Like his industry colleagues, Pougin notes a regional preference for milk-based, and gourmet coffee.
“[There] is a definite trend towards gourmet coffee, with consumers regarding it in much the same way that sommeliers view wine.”
Last year, Nespresso implemented a recycling programme in collaboration with several hotel partners, which it hopes to extend through the region in 2013.
In just a few years, espressos and cappuccinos have become an integral part of Asian culture and fashion, according to Paolo Fenu, director of communication at La San Marco.
“The trend is similar to the US market where the most important players are the coffee chains. But in Asia you find not only US and European chains but many local chains that in the last few years have developed very good coffee knowledge and sophisticated marketing approaches.”
Fenu says design and technology, as well as “strong partnerships” are key to success in Asia, and that the demand is now for semi automatic machines with high tech accessories such as auto-steam and touchscreen displays. La San Marco will launch a new range of machines in October.
“The market is full of players, and most of the room is for Asian local producers with good enough products and lower prices than European companies,” Fenu says.
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Melitta SystemServicewww.melittasystemservice.de
• Integrated chocolate/instant module• High performance in classic design• Simple, innovative cleaning concept• Milk foam at the push of a button • Ideal for: Lounges, Bars, Catering...
Beautifully simple - simply beautiful
Melitta® bar-cube The perfect spot for your Coffee & Chocolate
Ask any barman, sommelier or waitress and they’ll tell you guests can take an age to decide what they want to drink.
When the beverage arrives, however, they expect a perfect concoction and part of the package is the glass.
The late 19th and early 20th centuries may have been the golden age of cocktail drinking, but at the time the cocktail menu was fairly limited. Highballs, martinis, and old fashioneds just about covered it, with tumblers and martini saucers all that was needed.
There are now thousands of cocktail recipes to reflect the global resurgence in the popularity of these mixed beverages, and this, coupled with the exponential growth in wine consumption, means glassware manufacturers have to continuously assess, update and even redesign their ranges.
For Austrian manufacturer Riedel, “The content determines the shape.”
When developing a glass, Riedel’s design ideas are “shaped by trial and error,” says Frantz Dumey, VP sales and marketing Asia.
“A person interested in wine is led by colour, bouquet and taste, but often the glass is not considered as an instrument to convey the message of the wine,” he says.
But Riedel research has shown the same wine displays completely different characteristics when served in a variety of glasses because the ‘architecture’ of the glass – the bowl, stem and base – subtly changes it.
The glass shape, size and rim diameter all contribute to presenting the drink in the best way, Dumey adds.
The company, which has been making glasses since 1678, has introduced a number of ranges specifically for the hospitality industry, which include all stemware and decanters.
“Named for the ease with which it allows wine to be swirled,
our Swirl collection has a rippled shape with subtle indents to guide the wine around the vessel, while making the glass easier to hold,” explains Dumey.
The stemless tumblers are for red or white wine, but may also be used for water or juice.
“The Ouverture Restaurant series is a utilitarian update of Riedel’s consumer-friendly Ouverture collection,” Dumey says.
With “versatile bowl shapes [and] sturdy, slightly cropped stems”, the glasses make for “more efficient serving and storing.”
The Extreme range is named for their extreme contours, says Dumey. “Diamond-shaped bowls that angle out dramatically before narrowing at the top result in an exceptionally wide evaporation surface that intensifies and enhances wine’s silkiness in the mouth.”
The Riedel BAR range is composed of a variety of glasses designed to present fine spirits. “These glasses showcase the aromatics and flavour characteristics while minimising the bite of alcohol,” says Dumey.
At the front end Manufacturers’ efforts are being put to good use.
Marina Bay Sands’ Waku Ghin restaurant is “a multi-faceted use of space,” explains head of communications, Elzina Ibrahim. “Diners move from room to room enjoying aperitif cocktails, wine, champagne, spirits, and digestifs with their food, so the restaurant glassware must cater for all.”
Demand for top class tipple containers means glassware
manufacturers have to constantly update their ranges. What are the
latest and most successful designs? Zara Horner reports
Elegant designs
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“The most recent collection for speciality cocktail glasses has proven very popular all around Asia.”
The range includes Hommage by Charles Schumann, Spots, Spots Neo, Basic Bar by Charles Schumann, and Bar Special. Covering all bases there are highball, martini, old fashioned and champagne glasses within all ranges.
“The Schott Zwiesel glasses also have a new surface finish,” Bhasin explains.
“Tritan Protect offers protection against breaking [with] a specially tempered surface. It also protects against scratching, wear in the dishwasher, and increases overall durability.”
The Kristallglas AG Vinao collection includes seven different sizes “to match all important types of wine,” Bhasin says. “The mouth rim slightly inclines inward to ensure optimum bundling of the aromas and the wines can fully develop their bouquet. The very fine drawn stem is connected to the bowl with smoothly curved radii.”
The company also has a new tasting glass. “The Airome leaves more room for the wine to breathe in the glass, reducing acids and fully emphasising the fruit,” Bhasin says.
Meanwhile the Spots range “places particular emphasis on the
The bar at Waku Ghin has always served as the point of welcome, but in recognition of today’s imbibing habits and guests’ willingness to experiment, in addition to the usual suspects, Japanese-style cocktails have been introduced to the menu.
“The method incorporates Japanese mixology customs such as presenting the bottles of spirits used to make the cocktails, carving ice shapes, and a butterfly-like motion to shake up a cocktail,” Ibrahim explains.
“These cocktails are often the most complex to put together, as they require absolute precision.”
The restaurant uses a combination of Riedel, Spiegelau, and Schott Zweisel glassware.
“We use specific pieces from different collections because they are consistent in design and quality,” Ibrahim says.
Global HotelWare provides all catering sectors in Hong Kong, Macau and China with Jenaer Glas, Schott Zweisel and Zweisel 1872 glassware brands.
“Zwiesel continuously presents numerous innovative products for drinks and table culture,” says Umesh Bhasin, director of sales, Global HotelWare.
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“First, Asia has increasing consumption power. There’s a bigger middle class spending time and money at wine bars, and this means an increased demand for a wide range of glasses.
“Second, there is a trend in the region to hold a private cocktail party before banquets such as weddings, birthdays or conferences. This means higher consumption of mainly stemware such as flute, martini and wine glasses which are associated with celebration.”
Tam admits these two points probably simply result in more glasses being made, but does point out that manufacturers are paying more attention to Asian tastes and preferences and this is leading to the development of new items as well.
“Increasing consumption of wine definitely dominates the story,” Tam suggests. “There are many brands of wine glass on the market and people still need time to learn and appreciate this liquid. Thus at this moment marketing sometimes seems more important than the real matching of glass to wine.”
Bormioli Rocco has recently launched several ranges of coloured tumblers, which Tam describes as having “sexy silhouettes and colours which match most kinds of modern, elegant table settings.”
The tumblers are dishwasher-safe, scratch-resistant and “highly durable”.
Another range doing well in Asia-Pacific, Tam says, is Electra. Made using “a new formula of crystal-shine star glass which is highly pure, transparent and lead-free,” Electra glasses are “reasonably priced and are in continuous new shape development.
well-laid table. The tumblers [are available in] red, cobalt, olive, and aqua. The classic straight shape is carried by a heavy base which is comfortable to hold. The Spots glasses are suitable for cocktails, smoothies or even nibbles such as grissini, vegetable sticks or dips,” Bhasin suggests.
The Zwiesel 1872 is the company’s “high-quality gourmet glass series” and to celebrate its 140th anniversary this year, a “premium bar series” has been launched.
The Hommage by Charles Schumann consists of 42 pieces, including two “modern sculpture” wine decanters, Cirquo and Cassas.
“Softly drawn stems and smooth radii from three different shaped grindings create a play of light and colour,” Bhasin says.
“In combination with gold-coloured whisky or classic cocktails the glass and beverage are combined to a unique optical experience.
Professionals in Asia emphasise high quality glasses on their table and at the bar. “While consumers here are also more educated and definitely appreciate a nice vessel to drink from.”
He also notes an increase in sales of wine carafes in recent years “as diners become more discerning and are trying several good quality wines in small portions to pair with their food.”
The most popular patterns in the region in the Zweisel range are Diva, Basic Bar, Vina, Pure, 10º.
Raymond Tam, director Asia at Athena Tableware – which represents Italian glassware brand Bormioli Rocco in China – believes glassware manufacturers have to constantly update their ranges for two reasons.
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Bevan believes that pizza ovens are “without a doubt” becoming more popular in Asia.
“Pizza itself is such a universal platform for sharing great flavours that in a market as diverse as Asia, where cultures and tastes are constantly coming into contact and mixing in exciting new ways, it makes sense that pizza is at the forefront of this new fusion. In terms of the geography of this movement, Japan has always been a leader in pizza in Asia, with a special focus on the Verace Pizza Napoletana tradition.
“Today, we’re also seeing Singapore coming on strong, followed by Hong Kong, Shanghai and a few other destinations. But I’d say the pizza mecca in Asia right now is Singapore. Led by Mario Batali and Nancy Silverton’s Pizzeria Mozza and Mathew White’s Extra Virgin Pizza, these two locations offer distinctly different and exciting takes on what pizza is today. If you’re in Singapore, don’t miss a meal at both of these hot spots!”
Quality costsWhile there is no disputing the quality of equipment offered by manufacturers such as Wood Stone, Beech Ovens and Renato Ovens, the high cost can be prohibitive for some. Bevan maintains, however, that cost is relative, and that the right piece of equipment in the right hands at the right time is invaluable.
“When we talk with customers considering an investment – and our oven is certainly an investment – we always want to ask what their goals are. If pizza is a major part of their menu, and they plan to be successful, then choosing the right oven is critical. Any oven will do the trick on Tuesday afternoon between lunch and dinner.
Traditional pizza ovens cook far more than just pizza and can also improve the aesthetic of any restaurant, writes Daniel Creffield
Your flexible frieNdBeechOvensinstalledoneofitsduckovens
atthecontemporaryFatDuckRestaurantattheRenaissanceBeijingCapitalHotel
Italian restaurant owner Ben Lung says that although the pizza oven in his restaurant was expensive, it was a worthwhile investment.
“There are two main reasons why,” explains the affable Lung, whose ‘small-plate’ Papi restaurant in Hong Kong offers a range of fresh, seasonal starter-size dishes alongside signature pizzas and pastas, and has just celebrated its first anniversary.
“The first is practical – these ovens reach the high temperatures we need. However, we also need to be able to show clients we use the right kind of ovens – they have real visual appeal.”
Papi’s Wood Stone oven reaches 500OC – enabling it to cook thin, authentic Italian pizza in around two minutes. As well as the classics, the restaurant offers ‘modern’ pizza, such as salmon and sirloin steak (which are prepared separately as the oven would overcook them).
“But not only pizza, they are actually versatile enough to handle other dishes,” Lung insists. “We use them to cook many other things – classic roasts for example. Also to finish and brown off lasagna and similar dishes.”
Lung says the decision to go with Wood Stone was based on price, delivery dates and size.
Merrill Bevan, vice president of international sales & team building at Wood Stone Corporation, says the company has ovens, distribution and support, in almost every country in Asia.
“We’re seeing a lot of growth in China and India, of course, but also in Southeast Asia with locations in Singapore, Malaysia and Indonesia. Our Phoenix line, which is a compact version of our oven we designed with the Asian market in mind, has been a perennial bestseller; it has the biggest slice of the pizza oven pie every year. We’re also seeing strong interest among hoteliers in our custom ovens – the Designer Series – and speciality equipment offerings like our Whatcom Gas Vertical Rotisserie and our gas-fired Tandoor.”
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The question any serious operator needs to ask, however, is what oven do I want to go in to a three-hour Friday night rush with?
“In reality, most places doing significant volumes of pizza are doing those significant volumes during very specific peak periods. The right oven may mean the difference in delivering 30 or 40 more pizzas an hour during that rush. You add those extra pizzas and extra hours up over the peak periods during the week and you pretty quickly see huge dividends to the bottom line. If you underspecify your oven and can’t produce those extra pizzas, there’s a huge direct and indirect opportunity cost to losing those sales. Again, cost is a relative thing.“
Beech Ovens supplies standard and customised equipment to the horeca market worldwide. The company’s sales director, Brett Beech, agrees that the cost of equipment is a factor that will always influence purchasing decisions.
“However, one should also consider the amortised cost of that equipment over the expected lifespan of the product, i.e., an initial saving made by choosing a cheaper product can be a costly mistake given the cheaper product will likely be of inferior quality, thus affecting the running costs and longevity of the appliance. Beech Ovens are made of the highest quality materials and over the lifespan of a [our] stone hearth oven – 20-plus years – the initial capital cost by comparison is of minimal consequence.”
The company specialises in wood and gas products and its Hearth Oven comes with a four-year unconditional guarantee, the longest offered in the industry, it says.
Sold all over the world, Beech Ovens have completed installations across the board in Asia from five-star hotels through to independent cafes and restaurants, its product range and ongoing new product development meaning there are ovens of all sizes and budgets.
The company’s best-sellers are its hearth ovens – its range of standard round stone hearth ovens is acknowledged worldwide for their superior cooking ability, efficiency and flexibility of design. They are available as wood-fired, gas-fired or a combination of wood and gas. All Beech stone hearth ovens are supplied as a two-part assembly for easy installation.
Flexible friendNot just a pizza oven, the Beech stone hearth oven is versatile enough to roast, grill, bake, fry, sauté, steam and more.
“As more and more chefs and hospitality operators understand the versatility of a pizza (stone hearth) oven, their use is likewise becoming more and more widespread,” suggests Beech.
“In the past, stone hearth ovens were only the domain of pizza restaurants, but these days the range of Beech stone hearth ovens includes Asian duck ovens, rotisseries, bread ovens, chargrills, pizza ovens, etc, all using the same stone hearth concept for cooking as what we know and generically think of as a pizza oven.”
Beech adds that the company is often called upon to provide innovative cooking equipment to satisfy the demands of developing culinary trends, with chefs cooking different kinds cuisines, looking for a “point of difference” over their competitors. An example of this, he says, is the 16th century-inspired wood-fired and chain driven grill and rotisserie built by Beech Ovens for celebrity chef Heston Blumenthal’s Mandarin Oriental restaurant in London.
Sara A. Riccio, communications director with Renato Ovens, in Texas, US, agrees that it is partly the versatility of pizza ovens that is responsible for their growing popularity at restaurants and hotels.
“The ovens can be used to cook vegetables, meat, a variety of foods,” she says. “We have seen the ovens used for continental cuisine and the desire for authentic Italian food has really been sweeping the globe, in Asia and elsewhere. Another trend is that of outdoor cooking for clients. Now, it has become popular for restaurants/hotels to place a pizza oven poolside or on a terrace.”
Renato Ovens, which sells its equipment at high-end hotels across Asia including Marriott, Hyatt, Shangri-La resorts and Oberoi, and in locations ranging from Bali, Thailand, India, Hong Kong and elsewhere, says its best-selling product is its wood-burning oven with a gas assist burner, which maintains temperatures for even cooking, and is therefore more user-friendly.
In terms of the relatively high cost of the ovens, Riccio says while the quality necessarily makes them expensive, “our ovens are built to last.
“Some ovens have been in operation for over 20 years with very little maintenance or service. This is what makes us stand out from our competitors. Other may offer a lower sticker price, but then the customer is constantly replacing floor stones, etc. The shipping and service charges can be very high. Like many high-price items, you usually get what you pay for.”
Custom DesignedStone Hearth Ovens
Char GrillsParillas & ChurrascosCustom Designed Grills
Duck Ovens
Pizza Ovens
Tandoor Ovens
Rotisseries
www.beechovens.com
*Ratings do not apply to all ranges
RenatoovenatHongKong’sCafeDecoPeakCafeBar
PizzaovenatHongKong’s208DuecentoOtto
WoodStoneovenatHongKong’sPapiItalianrestaurant(pic: [email protected])
CafeDecorestaurantinHongKong
PapiownerBenLung–‘needtobeabletoshowclientsweusetherightkindofovens’(pic: [email protected])
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Caviar lifestyleIf it contains caviar, the thinking is it just has to be good. Pevonia’s Myoxy-Caviar Timeless Repair Cream is a year-round skin saver that aims to energise and repair damaged skin. Pevonia harnesses the power of nature with potent ingredients such as caviar extract, which repairs and smoothes the look of fine lines and wrinkles; lemon peel oil, which brightens and tones skin; pearl powder, which improves elasticity while hydrating and repairing; squalene, which nourishes and softens the skin; and alpha lipoic acid, which nourishes and energises skin while neutralising free radicals.
Formoreinformation:www.pevoniapro.com
Bartech, which specialises in automatic profit-generating minibar solutions for the hospitality industry, is helping Sama-Sama Hotel Kuala Lumpur International Airport boost guestroom revenues while keeping operations running smoothly and efficiently.
The newly renovated and rebranded Sama-Sama Hotel, a five-star property formerly under the Pan Pacific flag, has installed Bartech’s fully automatic minibars in all 442 guestrooms. The minibars are fitted with custom glass doors and communicate over an ethernet network.
Sama-Sama Hotel will also implement eTrays in its 100 suites and executive rooms to increase its in-room product offering, as Bartech eTrays can help boost a hotel’s in-room revenue.
The CookTek OmeletBuster Double Burner Induction Cooktop delivers two cooking positions on a standard 120V/15A outlet – a first for commercial induction cooktops. On a standard outlet there’s simply no faster way to cook two omelettes at a time. There’s enough power (900W) in each burner to cook a brace of three-egg omelettes in 90 seconds simultaneously. Having won the Editors Choice Award for Green Equipment & Supplies at the 2012 International Hotel, Motel & Restaurant Show, CookTek’s OmeletBuster eliminates open flame, works faster and more efficiently with less cost than butane making it ideal for front-of-house cooking stations.
While designed with the egg station in mind, the OmeletBuster can tackle other single-portion sized dishes such as stir-fry or pasta. Each induction burner has its own separate controls for
Bigger, better choppersRed Spirit is a knife series inspired by Asian craftsmanship, manufactured by German precision and traditional production methods combined with state-of-the-art technologies.
The knives in Friedr. Dick’s Red Spirit series are designed for uncompromising sharpness. The blades are ground extremely slim and the cutting edge is polished. The knives are easy to guide and lead to an exact cut. The material to be cut will neither be crushed nor broken so that flavours will be preserved.
The rounded, Asian-style handle of the knife lies perfectly in the hand while fulfilling all ergonomic requests of professionals as well as ambitious amateur chefs – a very important advantage for intensive usage.
Formoreinformation:www.dick.de
Raise your glassesCoordinate, integrate, elaborate, colour, overwhelm – these words are the key to interpreting the 2013 Italesse collection.
Designed with the intention of integrating the dictates of the professional sector while capturing attention with material-like forms in strong, irresistible colours, the collection includes tumblers revisited in new dimensions, wine glasses and flutes conspicuously restyled, patented colouring techniques, and bowls and buckets crossing from soft tones to dark shades.
Formoreinformation:www.italesse.it
MICROS Channel Manager has launched in the Asia-Pacific region. MICROS Channel Manager provides full two-way connectivity between over 130 of the world’s leading online booking channels and MICROS’ OPERA, ORS and myfidelio.net products.
MICROS has chosen to utilise SiteMinder’s direct connectivity platform, the Room Distribution Exchange (RDX), to power MICROS Channel Manager in Asia-Pacific.
RDX is an industry standard platform allowing hotel systems and online booking channels around the world to connect directly over the
independent operation and functionality. There are no open flames or hot cooking surfaces. At 20” x 11” x 3” the low profile and compact design makes the OmeletBuster ideal for temporary cooking stations. Clean up is simple, as spills don’t burn on the glass-ceramic surface, plus there are no sharp corners for grease to build up.
Like all Bartech products, eTrays are available in various sizes and flexible finishes to fit any in-room decoration. Sama-Sama Hotel opted for an elegantly modern black aluminium finish.
By opting for Bartech automatic minibars, hotels are often able to significantly reduce the number of minibar attendants on staff and simultaneously increase revenue from minibar sales.
As part of the hotel’s renovation, Sama-Sama Hotel’s management team placed considerable emphasis on enhancing its green credentials. A standard option on Bartech’s automatic minibars is the Computerized Energy Saving System, technology that monitors and adjusts cooling production according to guestroom status, hotel occupancy and other criteria.
web without requiring the use of third-party distribution intermediaries. The integration of MICROS Channel Manager and RDX from SiteMinder is an important step to providing MICROS customers with hospitality solutions designed to improve the guest experience and relationship.
“In today’s rapidly changing distribution landscape, hotels are searching for more integrated, cost-effective and intuitive solutions than ever before to help reduce the cost of acquisition,” said Michael Ferrier, senior vice president of MICROS Fidelio Asia-Pacific.
Fine and dandyHandy by name and handy by nature, handy – the personal travel guide on a smartphone that comes with unlimited 3G data, local and international calls, and an array of built-in travel and social media applications – has officially launched in Singapore.
Whether for business or leisure, travellers to Singapore can now access the internet anywhere and anytime, stay connected with friends on social networks and call overseas without putting a dent in their wallet.
In Singapore, handy users can rent the phone by the day and reserve their unit online. Users can look forward to a complete city guide featuring reviews, feature stories and ‘best of’ lists across attractions, shopping, dining and nightlife. It comes with a host of pre-loaded utility apps including Google Maps, Skype, MRT guides, xe.com as well as social networking essentials such as Facebook, Twitter and Instagram.
Formoreinformation:www.handysingapore.com
You can’t make an omelette without …
Formoreinformation:www.cooktek.com
Maximising the minibar
Formoreinformation:www.bartech.com
Formoreinformation:www.micros.com
Getting Asia connected
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Living up to the hypeHype Energy UP is a new energy drink with a mix of berries and a refreshing cool mint after-taste. Packed with 10 vitamins, ginseng and guarana – a tropical berry that grows in the Amazon region – HYPE Energy UP gives a unique energy taste experience.
All HYPE Energy drinks are made with the best quality ingredients and are pasteurised and free from artificial colourings and preservatives.
Hype Energy was launched in 1993 by Hard Rock Cafe founder, Barry Cox. The current CEO, former international sportsman Bertrand Gachot, has been involved with the brand since 1997. The Hype Energy range includes seven drinks, Hype Energy UP, MFP, MFP Zero, Enlite, Organic, Café and Shot. Hype Energy drinks are currently available in over 40 countries and are manufactured in the Netherlands, Austria, USA and Canada.
Formoreinformation:www.hype.com
Hard on the heels of K-Pop and K-Drama comes K-F&B.
Korea is witnessing a huge development in its domestic food and beverage scene, and this month’s Food&HotelVietnam (FHV2013) expo in Ho Chi Minh City will see a large showing by Korean producers.
Visitors can look forward to an array of products, some new in Vietnam, including ginseng, kimchi, selections of tea, eryngii (king oyster mushroom), fruits and more from over 45 companies from South Korea.
FHV2013 will take place at the Saigon Exhibition & Convention Center from April 24-26.
As the country’s leading biennial food and hospitality trade show, FHV2013 will present a window of opportunity to Korean companies who are keen to enter Vietnam and establish contacts with local distributors and sellers from across the region. In addition, they will also be exposed to exclusive opportunities to extend their reach into budding markets
Going, going, glugHong Kong’s thirst for fine wine is unquenched, if a recent multi-million dollar auction is anything to go by.
Acker Merrall & Condit, America’s oldest fine wine merchant, held its first 2013 Hong Kong sale in January and achieved an impressive total of HK$53 million (US$6.8 million). Two featured collections together generated HK$24.2 million (US$3.1 million), representing nearly half of the sale total, while the first direct consignments ever from Domaines Dujac and Roulot set new bars for these Domaines, shattering most estimates.
John Kapon, CEO of Acker Merrall & Condit Companies, said: “The four consignments that were the cornerstones of this sale brought numerous bidders out for the auction, as they appreciated the rare opportunity to see such an extensive selection of mature fine wines together with unique parcels direct from two of Burgundy’s elite producers, Domaine Dujac and Domaine Roulot.”
Among the highlights from the comprehensive selection of the Dujac portfolio were six magnums of 1985 Clos de la Roche at HK$344,400 (US$44,413), and a jeroboam of 1978 Clos de la Roche at HK$177,120 (US$23,000).
Acker will be holding its first Hong Kong auction in the Year of the Snake on March 22-23.
Formoreinformation:www.ackerasia.com
Java reinventedNespresso has rounded out its range of highest quality Grand Cru coffees with the creation of a new coffee experience to start the day.
Linizio Lungo is composed of high quality Arabica beans sourced from South America, which results in a balanced, smooth coffee experience. Nespresso coffee experts have used a split-roasting technique in the creation of Linizio Lungo, which emphasises the aromatic richness of its origins. Specifically it highlights the cereal, malty notes of the bourbon beans sourced from Brazil, which also feature as part of this exclusive blend. The Linizio Lungo Grand Cru, which will form part of the permanent Nespresso Lungo range, is designed to be enjoyed in a 110ml measure.
Formoreinformation:www.nespresso.com/pro
outside Vietnam, namely the rest of the Indochina regions – Cambodia, Laos and Myanmar.
The hospitality industry in Cambodia is expanding rapidly. According to an Asian Development Bank service sector report, the hotel and restaurant sector in Cambodia has grown substantially and will continue to grow as Cambodia sees an increase in the number of tourists visiting the country.
Formoreinformation:www.foodnhotelvietnam.com
Hong Kong oenophiles have good reason to reach for their corkscrews as the wines of Gut Hermannsberg, one of the most tradition-steeped wine estates in Germany’s Nahe region, are now available in the SAR.
Thomas Palmer Fine German Wines will stock the wines of the great 2011 vintage from this prominent Riesling estate.
Gut Hermannsberg is one of the few wineries in Germany that exclusively cultivate sites rated as Erste Lage, that is, Premier Cru.
Thanks to chief winemaker and operations manager Karsten Peter, Riesling wines of remarkably brilliant purity and distinctive mineral character – showing a clear definition of structure and excellent freshness – have been bottled, shipped and landed, and are now ready to taste.
The Gut Hermannsberg wines on offer include 2011 Just Riesling, 2011 Steinterrassen, 2011 Hermannsberg Grosses Gewächs, and 2011 Hermannsberg Eiswein.
Formoreinformation:www.gut-hermannsberg.de
Prost!Viet expo targets Korea
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IF YOU OWNA HOTEL,
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Asian Hotel and Catering Times Mar 2013.pdf 1 1/3/2013 4:46:54 PM
ShowcaveMade 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]
Combining high quality, luxury materials, ShowCave has given the wine cabinet a facelift. Innovative, with a capacity for 180 bottles, it boasts high-tech features and a bold design.
Designed to showcase your best vintages, ShowCave will appeal to both wine professionals and connoisseurs.
Solutions for merchandising & the service of wineSolutions for merchandising & the service of wine
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DAte event DetAILS ORGAnISeR
HOTELEX Shanghai 2013 will focus on innovative elements and green concepts. HOTELEX has showcased hospitality trends for 21 years and is a one-stop purchasing and information platform for industry professionals.
Exhibitors from across the globe will showcase their products and innovative solutions. FHV is an important growth catalyst for food and hospitality businesses throughout greater Indochina. World-class competitions and networking events promise to make FHV2013 the place to be.
HORECA is the region’s largest annual meeting place for both the Hospitality and Food & Beverage Service Industries. The 20th HORECA will include: The International Trade Show for the Hospitality & Foodservice Industry; The International Trade Show for the Food Industry; and Beirut International Wine & Drinks Fair.
Asia’s largest international F&B exhibition, staged in seven halls and expecting 45,000 visitors in 2013, the 14th Edition of SIAL China will continue to set the benchmarks as China’s unique meeting point in the F&B and HoReCa industries.
Connecting 1,900 global suppliers of food, drinks, coffee, wine, equipment, hospitality technology, design, and more with 35,000+ regional hoteliers, restaurant owners, chefs, importers, distributors and more, HOFEX is a premier trading platform for China and Asian markets.
THAIFEX – World of Food Asia is a premier sourcing platform for the industry. The 2013 show covers all aspects of F&B and showcases Halal and organic food, catering and hospitality services, food technology, retail and franchise. The World of Seafood will run concurrently.
Asia’s largest and longest running hotel investment event. HICAP gathers hotel investors, financiers, and leading industry professionals from across the Asia-Pacific region.
FHC China is the biggest international trade show for food, wine and hospitality equipment in China. It features ProWine China 2013, Meat China 2013 and Tea and Coffee 2013 specialist areas, with Olive Oil China, Ultimate Barista Challenge China, Ice Cream University, Wine Seminars, China Sommelier Wine Challenge, FHC international cooking competition and more.
FHM 2013 will feature a series of seminars and workshops, including Culinaire Malaysia 2013, and celebrity cooking demonstrations. A one-stop-resource centre for the food, hotel and hospitality industries.
Currently in its 11th year, Restaurant & Bar Hong Kong has a growing reputation as the biggest and best niche gourmet hospitality event in the region. The Asian Seafood Exposition is the premier seafood trade event in Hong Kong and connects buyers with seafood suppliers from around the world.
Shanghai UBM Sinoexpo International Exhibition Co., LtdTel: +8621 6437 1178Fax: +8621 6437 [email protected]
Singapore Exhibition ServicesTel: +65 6233 6638Fax: +65 6233 [email protected]
Hospitality Services s.a.r.l. Tel: +961 1 480081Fax: +961 1 482876 www.hospitalityservices.com.lb
Comexposium70 Avenue de Général de Gaulle, 92058 Paris La Défense Cedex, Francewww.sialchina.com
Hong Kong Exhibition Services LtdTel: +852 2804 1500Fax: +852 2528 [email protected]
Koelnmesse Pte LtdTel: +65 6500 6712Fax: +65 6294 [email protected]
HICAPc/o BHN2900 Bristol Street, Ste. D101Costa Mesa, CA 92626 USATel: +1 714 540 [email protected]
Lily ZhuChina International ExhibitionsRoom A2402-03, Singular Mansion,No.318-322 Xian Xia Road, Shanghai200336 ChinaDID: +8621 6209 5209Fax: +8621 6209 [email protected]
Malaysian Exhibition Services Sdn BhdTel: 603 4041 0311Fax: 603 4043 [email protected]
Diversified Events Hong Kong/Diversified Business CommunicationsTel: +852 3105 3970 Fax: +852 3105 [email protected]@divcom.comwww.restaurantandbarhk.comwww.asianseafoodexpo.com
Apr 1 – 3 HOTELEX Shanghai Shanghai New International Exhibition Center Shanghai China
Apr 9 – 12 HORECA Bial, Beirut, Lebanon
Apr 24 – 26 Food&HotelVietnam 2013 (FHV) The 7th International Food & Drinks, Hotel, Restaurant, Bakery & Foodservice Equipment, Supplies & Services Exhibition and Conference Saigon Exhibition & Convention Center
May 7 – 9 SIAL China 2013 Shanghai New International Expo Centre Hall N1-N5, E6-E7 Shanghai, China Hua Mu Rd. 3# East Lobby (near Luo Shan Rd.)
May 7 – 10 The 15th International Exhibition of Food & Drink, Hotel, Restaurant & Foodservice Equipment, Supplies & Services
May 22 – 26 THAIFEX – World of Food Asia Impact Exhibition and Convention Center Muang Thong Thani
Sep 3 – 5 Restaurant & Bar Hong Kong/ Asian Seafood Exposition Hong Kong Convention and Exhibition Centre, Wanchai, Hong Kong
Sept 17 – 20 Food and Hotel Malaysia 2013 (FHM 2013) KLCC Convention Centre Kuala Lumpur, Malaysia
Oct 16 – 18 Hotel Investment Conference Asia Pacific (HICAP) InterContinental Hong Kong 18 Salisbury Road Kowloon Hong Kong
nov 13 – 15 FHC China 2013 Shanghai New International Expo Centre, Shanghai, China
Here’s to HOFEX!
COMING NEXTHOFeXHong Kong Convention and Exhibition CentreHong Kong7-10 May, 2013
www.hofex.com
May is the best month for sourcing and purchasing in the food and hospitality industry. The long-awaited HOFEX 2013 tradeshow – targeted strictly at industry players –
will return to Hong Kong 7-10 May, 2013. More than 1,900 exhibitors will demonstrate their innovative
products and solutions which help GMs, CIOs, and CTOs improve their hotels and deliver satisfactory stays to their customers.
HOFEX 2013 will occupy three levels of the Hong Kong Convention and Exhibition Centre, spanning across 13 halls in total. Tailor-made for hoteliers, Hall 1 is dedicated to an extensive range of hotel supplies, hospitality design and technology products:
• AV and lighting • Catering and retail systems• Fire and security systems• Furniture and fixtures • Guest service systems • Interior supplies• Spa and resort facilities, and much more.
A special section on seafood will debut at this year’s HOFEX.With seafood production on the rise and sales channels constantly improving, global seafood supply has risen 3.2% annually in the last five decades; statistics have shown that China and Japan’s seafood consumption rank first and second in the world respectively.
Considering such consistent growth, Seafood Sector will make its first appearance at HOFEX 2013 to satisfy buyers’ substantial demand. Seafood suppliers will be able to meet
thousands of restaurateurs, GMs, and executive chefs flying in to source ingredients for their restaurants and hotels. The all-new sector is delighted to receive great support from China Fisheries Association, Guangdong Aquatic Production Chamber of Commerce and Guangzhou Cold Chain Association, which will bring in their industry members to visit the show.
A press conference on “China’s Top Branded Seafood” will also be held alongside during which mainland suppliers will be able to introduce their quality products. Buyers can understand more about Chinese seafood and make purchases which in turn build up partnership and business opportunities. A number of renowned large suppliers have confirmed their participation in the show including Silco International, Wilson International Frozen Foods, Worldwide Seafood, Global Fine Foods Ltd, Yield Growth Foods Trading Co Ltd, Aquaculture Technologies Asia Ltd, Lam Kee, The House of Fine Foods, Tung Fai Seafood and Guo Lian.
By visiting HOFEX, you will get to know more about customer demand and how best to cater for guests.
This year the Regional Hotel General Managers’ Forum and Asian Hospitality Technology Educational Conference will be held with the aim of delivering a more comprehensive and interactive platform for hotel managers to grasp the latest management systems and diversified hospitality technology. Renowned speakers will share their thoughts on hot topics such as Cloud Computing, In-room Technology, and Bring Your Own Device, Bandwidth Management, Wi-Fi Coverage and many others.
Visitor pre-registration is now open – simply register at www.hofex.com to enjoy exclusive benefits including four-day complimentary admission pass, free advance buyer’s guide and many more. Pre-registration also offers fast-track entry to the fair.
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Korea opportunities at FHV 2013
COMING NEXTFOOD & HOteL vIetnAM 2013Saigon Exhibition & Convention Center Ho Chi Minh City, Vietnam24-26 April, 2013
www.foodnhotelvietnam.com
South Korea, one of the most affluent countries in Asia and the third largest economy in the region after Japan and China – a result of rising disposable incomes and
higher spending power – is seeing a surge in its domestic F&B development.
In addition to catering to demands at home, food processing companies in this northeast Asian nation have recognised the advantages in expanding their business and product footprint beyond native shores, exporting their final products to other countries and regions. The K-pop and K-drama phenomenon that swept the world over have resulted in increased interest in Korean products, spurring growth and demand from Vietnam and particularly the Indochina region.
Vietnam’s leading biennial food and hospitality trade show, Food&HotelVietnam2013 (FHV2013), will present a window of opportunity to Korean companies keen to enter Vietnam and establish important contacts with local distributors and sellers from across the region. In addition, they will also be exposed to exclusive opportunities to extend their reach into budding markets outside Vietnam, namely the rest of the Indochina regions – Cambodia, Laos and Myanmar.
The hospitality industry in Cambodia is expanding rapidly. According to an Asian Development Bank service sector report, the real share of the hotels and restaurant sector in Cambodia has grown from occupying 1.5% in 1993, to 4.9% in 2011. This number will continue to grow as Cambodia sees an increase in the number of tourists visiting the country. Data from the Cambodia National Institute of Statistics showed an increase of 14.9% in 2011 as compared to the previous years. The Cambodian hospitality industry will be able to leverage on FHV2013 to outsource new products and equipment not currently available within their country, and also to extend their business network to other brands in the region.
This 7th edition of FHV will see an expanded presence, especially the Korean group pavilion – 225% bigger compared to the previous FHV in 2011. Visitors can look forward to an array of products, some new in Vietnam, ranging from ginseng, kimchi, selections of tea, eryngii (king oyster mushroom), fruits and more from over 45 companies from South Korea, including Baehaejung Doga, Hansung Food, Hyosung Corp, Miwami, Ou Seok Bio, Yujaron and others.
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HORECA gears up
COMING NEXTHOReCABiel, Beirut, Lebanon9-12 April, 2013
www.horecashow.com
HORECA, the annual meeting place for the hospitality and food industries, is heating up. The regional trade show which will take place from April 9-12, 2013 at the Beirut International Exhibition
& Leisure Center, Lebanon, expects to provide close to 15,000 square metres of product offerings, in addition to inspirational culinary, business and innovation activities.
Hospitality Services has confirmed that HORECA 2013 is almost fully booked. The exhibition proved its popularity yet again with a staggering 90% booking three months before the show. Exhibitors from Lebanon, as well as Poland, Italy, Thailand and Turkey, are expected to round out the number in the coming months.
The show will include the industry’s benchmark competitions, as well as an extensive array of live demonstrations. These include:• The Hospitality Salon Culinaire: 200 participants and 11 international judges• The Junior Chefs Competition: 50 students from hotel management schools
and universities will compete and professional executive chefs from five-star hotels will select the winners
• The Art of Service Competition: 100 participants and 10 judges from hospitality universities and five-star hotels’ food and beverage managers.
• The National Extra Virgin Oil Contest: 50 olive oil producers and eight international olive oil expert judges
• The Atelier Gourmand by celebrity chefs• The Lebanese Bartenders Competition: bartenders will compete for the title
of The Best Barmen in Lebanon
Activities, special pavilions and events will include:• Wine and Beverage Lab: daily workshops and wine tasting sessions by
leading experts• Floral Symphonies Florists showcase their works of art using flowers• Librairie Gourmande: latest book releases and an array of culinary references
will be displayed and launched• Best Product of the year: innovations and new ideas introduced throughout
2012 and early 2013 will be voted best product of the year• Tech Novation: latest hospitality industry technological innovations and trends
will be introduced • An Expert Corner where trade professionals can benefit from free advice
from top renowned experts and consultants and the best way to run their business
• Chairmania Galleries and designers reveal their unique chair model• Annual Hospitality Forum Hospitality and foodservice leaders will gather for
a series of conferences and workshops to discuss hot topics
HORECA 2013 will be redoubling its efforts to adapt to the current economic situation, and the show is expected to surpass expectations as the definitive point of convergence for the region’s food and hospitality sector. The show will be celebrating its 20th anniversary and renewing its commitment in promoting innovation, rewarding excellence, bringing people together and promoting Beirut as The Capital of Taste.
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AHCT March 201368
Innovative elementsat HOTELEX Shanghai
COMING NEXTHOteLeX 2013Shanghai New International Expo Center (SNIEC)Shanghai China1-3 April, 2013
www.hotelex.cn
As one of the largest exhibitions in the hospitality industry, HOTELEX Shanghai focuses on the practice of innovative elements and green concepts. HOTELEX Shanghai 2013 will run from April 1-3
at Shanghai New International Expo Center. The exhibition will contain ten differently themed sectors including Catering Equipment and Supply, Bakery, Tableware, Textile, Appliance and Amenities, IT and Security, Fitness and Leisure, Food and Beverage, Coffee and Tea and Wine and Spirits.
HOTELEX Shanghai 2013 will occupy the entire 11 halls with an exhibition area of 160,000 square metres, an increase of 32% compared with 2012. International pavilions such as Italy, Spain, USA, Germany and Japan will gather at the show along with 1,500 leading industry brands. Up till now, 94.8% of the sales target has been accomplished.
This important event continues to inspire valuable dialogue and leverage industry standards through an unrivalled blend of forums, seminars, top-notch industry competitions and matchmaking sessions.
HOTELEX Shanghai has always kept a strong relationship with industry associations and industry opinion leaders in the nation such as Shanghai Municipal Tourism Administration, China Tourist Hotel Association, Zhejiang Hotel Association, Shanghai Tourism Trade Association Hotels Branch, Foodservice Consultants Society International and Shanghai Junior Chefs Club.
China Tourist Hotel Association will help organise a VIP delegation group composed of around 500 general managers from existing leading hotels and hotels under construction including Accor Group, InterContinental Hotels Group, Starwood Hotels and Resorts, Jin Jiang International, China Wanda Group and Greenland Group. Some will be invited as keynote speakers at HOTELEX IPA matchmaking meetings to have direct face-to-face conversations with suppliers around the nation.
Foodservice Consultants Society International (FCSI) is the premier association promoting professionalism in food service and hospitality consulting. FCSI received numerous positive accolades in 2011 and 2012, and is coming back to HOTELEX in 2013 to showcase products and concepts that represent the future. FCSI is always looking for futuristic ideas demonstrating its leading role in the foodservice industry. An “Ask the Expert” themed area will be set up on-site and seasoned members from Europe, Africa and the Middle East will share experience and provide the most popular green energy-saving products and solutions.
Professional guests are an essential element for the competitive advantage of HOTELEX. In 2013, HOTELEX invited numerous industry opinion leaders and trendsetters to share and inform. Foodservice in the 21st Century forum will feature industry pioneers to elaborate on how catering owners and operators can stand out from fierce market competition with distinguished service and futuristic concepts.
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Super SIAL
COMING NEXTSIAL CHInAShanghai New Int’l Expo CenterShanghai, China7-9 May, 2013
www.sialchina.com
Over 2,200 leading companies have already confirmed that they will be exhibiting at SIAL CHINA. To build on the existing developments within the food and drink
markets in Asia, SIAL CHINA will go that extra mile to bring in more exhibitors and visitors from the retail and food service sectors, the wine industry as well as internationally renowned organisations.
More than 40 international pavilions at SIAL CHINA will occupying over 85,000 square metres of exhibition space. Singapore, Indonesia, Switzerland, Belgium, Lithuania, Columbia and Ecuador will be making their debut at the show this year. At the same time USA, France, Australia, Italy, Spain, South Africa and over 10 other national pavilions will be increasing their presence in 2013. All this and more is what’s in store at SIAL CHINA for the 46,000 professional buyers and visitors expected at the event.
The 14th edition of this exhibition includes a variety of gourmet-orientated product zones, offering teas and coffees; wines and spirits; organic foods; dairy products; seafood; fruit and vegetables; chocolates; sweets and snacks; meats and halal food, to name but a few. There will also be 14 products zones in total as well as four gourmet food events to tantalise visitors’ taste buds.
SIAL CHINA is growing in pace with the market and aims to find and highlight gourmet food and drink products in order to create a unique experience for its participants. SIAL CHINA’s newly opened online visitor pre-registration website is at www.sialchina.com
E x h i b i t i o n s
AHCT March 201372
MarcelKromhout
PhanTrongMinh SimonDell’s
DavidCumming
GeorgeHarb
MartinKunzmann
BrendanDaly
ChristophLeonhardShaneKrige
FrankPang
PatrickBoth
MarkEletr
Over the past seven years, George Harb has worked as Travelport’s Asian commercial director and marketing director Asia Pacific. Now he’s taken another step upwards, to become managing director for China, responsible for the company’s strategic business opportunities.
Marcel Kromhout – who has notched up 27 years in the luxury hospitality industry – is the new director of sales and marketing at the Indigo Pearl in Phuket, overseeing the resort’s principle travel agent and tour operator relationships. He joins the resort from The Ritz-Carlton, Bahrain Hotel & Spa, where he held the position of director of sales and marketing.
From waiter to receptionist to front office supervisor, Phan trong Minh has worked his way up through the ranks step by step. So his appointment as general manager of La Résidence Hôtel & Spa in Hue is a fitting milestone after 20 years in the hotel industry. What’s more, the Hue native is the first Vietnamese to head up the hotel, after a string of foreign GMs.
South African general manager Shane Krige is likely to have his hands full in the run-up to this summer, when The Ritz-Carlton Bangalore opens. He moved to India from the United States, where he was general manager of The Plaza New York, where he led the three-year US$450 million renovation.
Frank Pang is the Concorde Hotel Singapore’s new assistant training manager, responsible for the hotel’s training and development functions. Having previously worked for Marina Bay Sands, he is tasked with managing the delivery of the hotel’s training programmes as well as building a committed and motivated team of hosts.
Patrick Both has been appointed general manager of Anantara Rasananda Koh Phangan Villa Resort & Spa. He moves from his most recent position as general manager at Anantara Mui Ne Resort & Spa in Vietnam, bringing with him 18 years of diverse international hotelier experience.
From Vietnam to Thailand, Mark eletr moves to Anantara Mui Ne Resort & Spa as general manager, leaving Anantara Rasananda Koh Phangan Villa Resort & Spa, where he held the position of general manager for two years. Hailing from Australia, he originally joined the hospitality industry in 1996, having trained as a civil engineer.
Prior to joining ONYX corporate office, David Cumming was running Amari’s leading resort property, Amari Orchid. In his new role as vice president of operational development, he will be working on the pre-opening phases of new hotels globally. A British national, he brings with him a wealth of experience from UK, Egypt, the UAE, Oman and Thailand.
Simon Dell’s most recent role was general manager of the Amari Hua Hin. In his new position, vice president operations ONYX North Asia, he will be responsible for the opening of the group’s first OZO property, OZO Wesley Hong Kong, as well as overseeing the operations of ONYX’s North Asia division.
The new general manager of Amari Hua Hin is Christoph Leonhard. A German national with over 17 years of hospitality experience, he joined Amari originally in 2000 as executive assistant manager at Amari Watergate Bangkok, and returned in 2009 as the general manager of Amari Palm Reef Koh Samui.
Martin Kunzmann, general manager of Amari Palm Reef Koh Samui, is no stranger to the Amari group. Growing up with a hotelier father, Martin lived in Amari Don Muang Bangkok for two years while his father managed that property, making Martin a second generation Kunzmann Amari GM.
Brendan Daly, general manager of Amari Orchid Pattaya, brings to his new role over 12 years of experience in successful hotel operations management from across Thailand and Australia with Sheraton, Accor, Darling Harbour Hotels, and Sofitel. Before joining ONYX, he directed the opening of the first Aloft Hotel in Southeast Asia as general manager.
a p p o i n t M E n t s
AHCT March 201374La San Marco S.p.A. Via Padre e Figlio Venuti, 10 • 34072 Gradisca d’Isonzo (GO) Italy • Tel. +39 0481 967111 • Fax +39 0481 960166 • www.lasanmarco.com • [email protected]
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