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Published since 1976

Vol 37 April 2012

GETTING THE BALANCE RIGHT Singapore eyes a challenging 2012

SPREADING THE MESSAGE Cheese squeezes into the Asian kitchen

hong Kong sAR china singapore Malaysia Thailand Rest of Asia

hK$50 RMb50 s$15 RM30 bt300 us$10

COMING OF AGE The evolution of the villa industry

d i t o r

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elcome to the bumper April issue of AHCT, the only publication that covers every aspect of your working life. As usual, our reporters and writers have delved into the industry to bring you the inside story on what is really happening in hospitality. In our management feature on page 28, leading recruiters describe the complexities of sourcing senior talent in China, whether local or expatriate. With the rate of properties

opening showing no sign of slowing, this is a perennial problem for management teams in the worlds second-largest economy. Meanwhile, in our drinks feature we look at the Asian beer market which is growing rapidly, not just across the lager segment but also for suppliers of niche products. Elsewhere in the magazine we offer insights into the expanding villa industry, hotel door lock technology, safes, bakery equipment and more.

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: daniel@thomsonpress.com.hk

EDITOR Daniel Creffield DESIGN By Koon Ming Tang production@thomsonpress.com.hk CONTRIBuTORS Liana Cafolla Zara Horner Rebecca Lo Robin Lynam Michael Mackay Michael Taylor Ruth Williams ASSOCIATE PuBLISHER Sharon Knowler sharon@thomsonpress.com.hk ADvERTISING SALES MANAGER Roxane Aghilone roxane@thomsonpress.com.hk CIRCuLATION ExECuTIvE Becky Chau enquiries@thomsonpress.com.hk CHAIRMAN JS Uberoi DIRECTOR Gaurav Kumar

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hong Kong bARTendeRs AssociATion

shAnghAi chefs AssociATion

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club MAnAgeRs AssociATion hong Kong

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) 2012 Thomson Press Hong Kong Ltd

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AHCT April 2012

CONTENTS
Volume 37 April 2012

Advertisers Index
CuLINARy 102 New World, new wines; single origin coffee; star baking; yak milk 28 MANAGEMENT China: foreign versus local recruitment 46 52 DESIGN Escape in Chinas new resorts The rise and rise of the villa FOOD
A/S Woodschow ADA ADapt International Agon Hotels & Resorts Alpha International Andy Mannhart Athena Austrian Chamber of Commerce Barry Callebaut Bega Cheese Limited Bravilor Build4Asia Canadian Mineral Water Coffee Planet Connxion Docomo-Intertouch Elle & Vire Enjoi Franke Global Hotelware Global Search International Greenfield Guest Supply Hero HOSFAIR Hotel Show Dubai Hyperlux La San Marco Lactalis Laureate Higher Education Group Le Saffre M.Schaerer Meiko Melitta Ming Fai Monin Nespresso Pacific Valley Foods Pevonia Rak Porcelain Rancilio Restaurant and Bar Routin SA Safemark Safeplace Saflok Santos Scottish Development International Steelite Taipei International Horeca & Food Show Tequila Corralejo Thaifex Tiger Company Top Hoteliers Wing Kee WMF Worldex Zieher 41 55 93 29 101 39 21 51 23 63 87 115 71 11 91 25 61 99 43 53 9 OBC 37 69 117 109 IBC IFC 59 33 13 83 35 97 27 73 17 77 18 & 19 57 49 111 15 79 81 45 85 7 89 103 75 107 95 31 65 67 105 47
5

Paradise found
foyer of ballroom at four seasons hotel hangzhou

NEWS INDuSTRy Hotel prices; the Chinese take on luxury; social media growth; Yotel; healthy menus; Swiss design in Asia PRODuCT Green sheets; cooler coolers; universal charging; mini security; blenders; broilers and more

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Now on iPad

Available on App store

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34 38 42 MARKET REPORT Setting the right rates in Singapore Profiting from paradise TECHNOLOGy Locked in to profit
MAy Housekeeping Japan Restaurant and bar design Seafood Uniforms & mini bars JuNE Investment opportunities India POS Condiments Flavourings and syrups

AHCT April 2012

AHCT April 2012

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58 66 72 Smell of success Preserving jam today DRINK Asia responds to the perfect pint

SCOTLAND. ONE OF THE BEST STOCKED LARDERS IN THE WORLD.

Different by design Villa resorts


78 82 88 EQuIPMENT Keep it secret, keep it safe Inside out The fabulous baking toys

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112 113 114 116 118 EVENTS AND EXHIBITIONS Events calendar Gulfood reviewed The Hotel Show previewed Thaifex previewed APPOINTMENTS Whos moving where

Say cheese

SCOTLANDS FOOD AND DRINK IS THE ENVY OF THE WORLD. BEAUTIFUL FERTILE LAND, CLEAN AIR AND CLEAR WATERS LEAD TO A HARVEST OF THE FINEST AND MOST NATURAL INGREDIENTS. FROM BEEF, LAMB, SALMON AND VENISON TO SOME OF THE WORLDS FINEST SEAFOOD, SCOTLANDS LARDER OVERFLOWS WITH PRODUCE WHICH IS DEMANDED WORLDWIDE.
Come and see us at Food & Hotel Asia, Stand 9J3-01 To find out more about what makes Scotland the worlds land of food and drink, visit www.sdi.co.uk/foodasia

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Hotel prices still below 2005 levels, data reveals


Integrated mobile booking company, Hotels.com operates 15 local language sites in Asia-Pacific, including Australia, New Zealand, Japan, South Korea, China, Hong Kong, India, Singapore and Malaysia. According to the groups latest data, hotel prices in Asia dropped by 2% in 2011 over 2010, despite global hotel prices increasing by 4% on average over the same period. In the Pacific prices rose 8%, 5% in North America, 4% in Latin America, 3% in the Caribbean and 2% in Europe and the Middle East. David Roche, president of Hotels.com said, Local conditions, influenced by political uprisings, natural disasters and currency fluctuations, do have a major impact on prices but the momentum is there and the market is growing. In China the picture was mixed with Beijing up 5% and Hangzhou up 25%. However, Shanghai posted the steepest decline in prices, down 23%. This is being attributed to an oversupply of rooms from new construction projects and falling demand after the World Expo in 2010. Guangzhou was also down 15% and Shenzhen down 7%. Reduced occupancy and falling demand in Japan after the March 2011 earthquake drove hotel rates downward, says Roche. The earthquake also had a knock-on effect in other parts of the region as fewer Japanese executives and tourists travelled abroad. Japanese destinations were forced to discount, with Sapporo down 11% and Kyoto down 5%. However, the average room rate in Tokyo remained unchanged at US$144. Thailand did not fare well, Roche says, because of the extensive flooding throughout the year. But, the average hotel room price in Hong Kong continued to soar, by 46% to US$164. The Middle East region overall only experienced a 2% year-on-year price increase, which represented the smallest rise of all regions. Roche said, There is no doubt that the economic downturn has caused a change in demand patterns. In the leisure market, customers increasingly trade off a reduced number of nights for a higher quality hotel room.

Luxury the Chinese way


IHG has launched its upscale, international hotel brand designed specifically for Chinese travellers. The Hualuxe Hotels and Resorts, (Hua means majestic in Chinese) have been developed in response to consumer demand on the Mainland to reflect more Chinese customs and traditions, and the need to tap into the domestic China market as well as the international opportunity, where outbound trips from China are projected to grow ten-fold in the next 10 to 15 years. IHG has more than 160 hotels across 60 cities in China and sees the opportunity for this brand to be in over 100 cities there in the next 15-20 years. Hualuxe will launch initially in tier one, two and three cities and resort locations in China end 2013 or early 2014.

Snoozability at Langham Place


Langham Place, Beijing Capital Airport celebrated the recent World Sleep Day in style with receptionists dressed in bathrobes and the event promoted on a bed in the lobby. Sleep-themed gifts including eye covers and chamomile tea bags were given away, along with a hotel guide to good sleep. When they went to bed, guests were also introduced to the hotels signature Sleep inducing food turn down service of chamomile tea, warm milk and honey, and nuts. Organised by the World Association of Sleep Medicine, World Sleep Day is an annual celebration of sleep and call to action to lessen the burden of sleep problems on society through better prevention and management of sleep disorders. Sleep problems constitute a global epidemic affecting up to 45% of the worlds population. Conditions include insomnia, restless legs syndrome, sleep deprivation and sleep-related respiratory disturbances. We appreciate the worst part of travelling is trying to get a good nights sleep. It can be tough to sleep like you do at home, even in the finest of hotels, said GM John Vouillamoz.

Unusual menu sets sail


In remembrance of the 100th anniversary of the Titanics first and last voyage, Hong Kongs Hullett House is recreating the lavish 10-course dinner menu served in the ships first-class dining saloon on April 14, 1912, the last dinner to be served there. The classic menu of oysters, consomm, scallops, salmon, lamb, icecream and more is being recreated by Michelin-starred chef Philippe Orrico using the original ingredients, but cooked with his own creative twist. The Dinner on RMS Titanic is served in the JP Hennessy room in the St George restaurant in Hullett House. It will be authentically recreated down to the waiters uniforms and table setting, as guests eat from plates designed by William Brownfield & Sons as used on board the Titanic. The unusual dinner menu will run from April 14 throughout May. For the first night, the original Champagne of choice, Heidsieck Monopole Gout Americain vintage 1907 will be served. The Champagne was salvaged in 1998 after 80 years in the ocean. Hullett House is bringing it to Hong Kong at a cost of over US$11,000 per bottle. The first dinner including this rare Champagne is priced at US$2,000 per person and attendance is by invitation only. Throughout April and May, parties of eight or more can enjoy the dinner with fine wine pairing at US$499 per person. For those with more limited budgets, Hullett House will be also serving four dishes from the Titanics second-class menu.

The dawn of the social media travel age


Peter OConnor, professor of information systems at ESSEC Business School in France, recently said: 2012 will be the year when hotels wake up to the power of social media. It has been predicted that by 2016, half of the travel industry will be using social media to generate revenue and bookings and more than 22% already do so. OConnor has said that, since travellers enjoy talking about their experiences, discussing future plans and seeking the recommendations of others, social media sites are growing in importance as information resources as they are seen as easy access to topical, unbiased information. As a result, social media have had an almost immediate and dramatic effect on how travel is researched, planned and bought, says OConnor. Lodging Interactives software, CoMMingle is designed to understand each hotels goals and objectives. A team then crafts a social media strategic plan for that specific property, backed by proprietary technologies and experienced social media marketers. The CoMMingle programme assists hotels in social media strategic planning, growing and managing channels, word-of-mouth marketing and experiential marketing, reputation and consumer sentiment monitoring, and social search engine optimisation. Latest data from travel market research firm PhocusWright shows social media use among travellers is growing faster than the travel industry itself.

ENHANCING SERVICE CHANGING MINDSETS

TECHNIQUES PRACTICAL SKILLS STANDARDS PRACTICES

LUXURY SERVICE TECHQNIQUES


THE BUTLER CONCEPT & SKILLS LUXURY HOTEL SERVICE DEPORTMENT BEHAVIOUR AND MANNERS ETIQUETTE OF SERVICE CULTURAL ETIQUETTE DEVELOPING COMMUNICATION SKILLS CUSTOMER AND GUEST CARE PACKING & UNPACKING, WARDROBE CARE GROOMING, CARE OF CLOTHES THE BUTLER AS A MANAGER LEADERSHIP TECHNIQUES COMPLAINTS AND DIFFICULT SITUATIONS HOUSEKEEPING PRACTICES CLEANING, HYGIENCE, HEALTH & SAFETY HOTEL VIP GUEST CARE PRE-ARRIVAL, ARRIVAL, ONGOING CARE, SUCCESSFUL DEPARTURES ROYAL VIP LUXURY SERVICE FOOD & BEVERAGE SERVICE SKILLS COCKTAIL ART AND AFTERNOON TEAS STANDARDS OF PERFORMANCE WRITING ROLE PLAYS AND PRACTICAL SKILLS ASSESSMENTS AND TESTS DEVELOPING DESTINY EXAMINATION, GRADUATION

CONTACT:

WAYNE@BRITISHBUTLERSCHOOL.COM & WAYNE@IGBH.COM OFFICE : ++ 44 (0) 2077 0 33 666

Hullet House, Hong Kong

WWW.BRITISHBUTLERSCHOOL.COM

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Bright idea
Provider of pricing and revenue management software, services and consulting to the hospitality industry, IDeaS Revenue Solutions, has announced the IDeaS Pricing System (PS) for Asian hotels and groups seeking growth in their budget, economy or midscale properties. As major hotel brands deploy simplified revenue management tools for their limited-service properties, other brands and ownership groups of similar properties are finding it tough

to compete, said Brian Sterrett, VP of global sales and marketing, IDeaS. The PS is said to have advanced analytics and increased market insight to enable hotel managers to more accurately forecast occupancy, quickly set daily room rates, and make more competitive pricing decisions. A simplified approach, intuitive design and powerful functionality minimises training. IDeaS is now offering the IDeaS PS in controlled release for a limited number of charter clients and plans to make the system available in the second half of 2012.

COFFEES OF DISTINCTION
DIRECT FROM DUBAI.

The Coffee Planet Roastery produces some of the worlds finest specialty coffees. Smooth tasting, with deep flavors and rich textures, our hand-roasted Single Origin coffees and Premium Espresso Blends are 100% Arabica and sourced direct from farms and producers by our Roastmaster from the best coffee growing regions of the world.

Yotel to Asia
When Gerard Greene first mooted the idea of a pod-room hotel bookable by the hour, People said we were nuts, he admits. But, 10 years on the Yotel concept is in London and Amsterdam, opened in New York last June and is now coming to Asia. Greene quite literally set out to revolutionise the hotel industry having ascertained that budget properties, while successful to a point, lacked design and often creature comforts, and boutique hotels were expensive both to build and to the guest. Linking with the already established Yo Sushi food chain, Greene managed to secure financial backing and opened the first Yotel in Heathrow and Gatwick airports in 2007. With windowless rooms of between seven and 10 square metres, the properties were soon enjoying 150 to 225% occupancy rates in the minimum four-hour booking slots. In 2008 a Yotel opened in Amsterdams Schipol airport. The US$300 million business model New York property, which has 30% more rooms than other similarly priced hotels, is the variety coming to Asia, with Hong Kong, Singapore, Seoul and Tokyo first targets. Its the right time for budget projects in Hong Kong and Singapore in particular, Greene says, because high land prices mean high-end properties and high prices. Im confident we can make this project successful. Though far removed from the nofrills idea, doubtless Yotel was inspired by Japans capsule hotels, though Greene is keen to stress the roots of the

This Organic certified coffee is from a 146 acre plantation located on the outskirts of the famous national forest reserve of Pico Pijol in the Province of Yoro in Honduras. Comprising of just 6 microlots, the clay and sandy loam soil enables these coffees to develop complex flavor notes and floral aromas. The Hawit family has owned and managed this farm through four generations of family members and loyal workers.
concept come from premium air travel, and an aircraft design firm did develop the so-called cabins, which come in premium and economy versions. There is also a twin cabin, which has bunk beds and an accessible version for the mobility impaired. Rooms make innovative use of space throughout, with intelligent storage space, creative lighting, a relatively generous bathroom with power shower, flat screen TVs, well-designed workstations, free Wi-Fi, and breakfast is included. Yotel has a recruitment policy for its staff, or cabin crew, who are hired specifically for friendliness, and a quick cruise through the TripAdvisor site would seem to vindicate this with Yotel staff enjoying particularly good mentions. Having witnessed the blood, sweat and tears that went behind Yotel before its launch, Greene says, Im happy to see it being successfully executed. Indeed Greene even sold his own house to initially finance the venture. While they may not be to everyones taste even the premium rooms are small by conventional hotel standards and given their location there can be a lot of corridor traffic at all times of day and night they are ideal for stop-overs and value conscious travellers will find them particularly attractive.

Welcome to Coffee Planet.

www.coffeeplanetroastery.com

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IN BRIEF
The 30-suite 137 Pillars House Chiang Mai has celebrated its grand opening, which included traditional local dance performances, a khom loy (floating lantern) release and fireworks display.
Pictured left to right: 1- Khun Chalermsak Suranant director TAT Chiang Mai 2- Chris Stafford VP operation, Mekong Region, Silverneedle Hospitality 3- Khun Supajee Nilubol Honorary Consul of Sweden 4- Shibata wife of Japanese Consul to Chiang Mai 5- ML Panadda Diskul Governor of Chiang Mai 6- Manfred Ilg GM, 137 Pillars House 7- ML Preeyapan Sritawat Senator and Honorary Consul of Peru 8- Princess Dr. Duangduen Na Chiang Mai 9- Khun Ben Sawasdiwas UK Consul 10- Princess Saisuree Sawasdiwas 11- Kenneth Foster US Consul General 12- Katsuo Shibata Japanese Consul 13- Khun Niphan Wongphanlert 14- Khun Nitcha Wongphanlert 15- Khun Panida Wongphanlert 16- Khun Vipavadee Patpongpibul founder & CEO P49 Design 17- Khun Wannaporn Phornprapha owner & MD Plandscape

Best new food service innovation Award during Gulfood exhibition DuBA - feb. 2012

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AWARDS

CONCENTRATE CONCENTRATE OF EFFICIENCY OF EFFICIENCY


YEAST YEAST IMPROVER IMPROVER TASTE INGREDIENTS TASTE INGREDIENTS

Dusit Thani Laguna Phuket has been given EarthChecks silver status. The award shows that, according to the environmental watchdog, the property is committed to benchmarking local environmental and social issues, such as biodiversity conservation, environmental investment and enhanced community co-operation. To earn the certification the resort reported its environmental carbon footprint to independent auditors and submitted a years worth of operational data for analysis. Compared with last year, Dusit Thani Laguna Phuket saved 20% on recyclable waste consumption, 25% on electricity and 20% on water consumption. These reductions were achieved by introducing a number of measures, including a bottle recycling programme, using non-CFC-based fire extinguishers, having live plants within the hotel, and ensuring suppliers deliver in reusable plastic crates, while the Green Credentials for Meeting Planners programme provides sustainable facilities and meeting package services.

Aston International has celebrated the groundbreaking of its favehotel Kasuari Makassar. The property joins other favehotels in Jakarta, Bali, Solo, Surabaya and Langkawi. The new 108-room budget hotel increases the number of faves currently open or under construction to 30. Aston has announced plans to open close to 20 new hotels this year covering Bali (5), Balikpapan, Bandung (2), Bogor, Jakarta (4), Serpong (2), Solo Baru and Yogyakarta.
Pictures left to right: John Flood senior VP Aston International; Anthony Kalalo president director PT, Frande Jaya Resort; Frans Kalalo president director PT, Tri Daya Jaya; Leli Uche commisioner of PT, Frande Jaya Resort; Rusmayani Majid chief of tourism & culture and Ruben Beda Kulle business development manager Aston International

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StarBake, an extended range of yeasted specialty blends to successfully make PIZZAS, SWEET GOODS and BREADS StarBake, a modern solution dedicated to Food Service: Hotel, Restaurants, Catering

SWEET GOODS

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BREADS

PIZZAS

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As a warm up to the annual Le French May event, organised by the Consulate General of France for the past 19 years, for the fourth year in a row, Hong Kong and Macau will discover the best of French wines and gastronomy in Le French GourMay. Restaurants, Michelin-starred chefs, fine food designers, wine importers and distributors will celebrate the month of gourmands and gourmets with dedicated menus Pierre Gagnaire returns to his two-starred Michelin restaurant at Hong Kongs Mandarin Oriental between 24 April and 1 May, for example wine tastings, promotions and workshops. Each year, Le French GourMay honours wine from a different region of France, and this year, Bordeaux will be the focus. Le French May has grown to become one of the largest French arts festivals in Asia, staging over 500 events covering an array of artistic disciplines including the visual arts, opera, classical and contemporary music, dance, circus and cinema. Le French GourMay is a standalone programme.

Wyndham Worldwide has been ranked by Fortune magazine as the most admired company in the hospitality industry. The journals Most Admired companies annual ranking is based on surveys of top executives, directors, investors and industry analysts, evaluating companies on nine criteria, ranging from investment value to social responsibility.

Hilton Worldwide has announced the signing of a new management agreement with Magnolia Finest to introduce the first Waldorf Astoria hotel in Southeast Asia. The 170-room Waldorf Astoria Bangkok is scheduled to open in 2015. It will be the fourth brand in Thailand for the group, which is currently trading Conrad Hotels & Resorts and Hilton Hotels & Resorts branded properties as well as opening the first DoubleTree by Hilton property in Bangkok next year. Dusit International has announced a second project in China, the Dusit Devarana Hainan. Scheduled to launch next year, the 300-room resort is located close to rare natural hot springs and will showcase various features from outdoor bathing pools to en-suite bathrooms supplied with fresh hot and cold spring water. The three other properties under the Dusit Devarana brand concept are in India: Dusit Devarana New Delhi (opening later this year), Dusit Deverana Jaipur and Dusit Devarana Rishikesh, both due to open in 2014.

BANGKOK 2.00 PM

Justin Malcolm is the recipient of the Pacific Asia Travel Association (PATA) Face of the Future 2012 award. General manager of Le Meridien Chiang Rai Resort, and chairman of the PATA Chiang Rai Chapter, Thailand, Malcolm is Australian and has spent 17 years with Starwood Hotels & Resorts throughout the region.

w w w. 1 8 8 3 . c o m
North and South America: Routin America Inc. - Tel 1(800) FOR 1883 - sales@routin-america.com France and other countries: Routin Headquarters - Savoie France - Tel: 00 33 479 256 876 - export@routin.com *Available in more than 100 avors

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Interstate China Hotels & Resorts, a joint venture between independent US-based hotel management company Interstate Hotels & Resorts, and China hotel operator and developer, Jin Jiang International Hotels (Jin Jiang Hotels), has announced that it will manage the 514-room JC Mandarin Hotel in Shanghai. Preferred Hotels & Resorts, a collection of more than 250 properties in key destinations, has announced its first member in Mongolia newbuild The Blue Sky Hotel & Tower. The 200-room hotel is currently the tallest building in Mongolia. The glass exterior property offers five restaurants, including Japanese, Chinese, Korean and European cuisines. Hilton Hotels & Resorts has opened the Hilton Dalian, its third property in Chinas Northeastern region. The 370-room property is adjacent to the 210-room Conrad Dalian, which opened at the same time. Hong Kongs The Upper House has been awarded Best Overseas Business Hotel and Best Overseas Business Hotel in the Readers Travel Awards held by Cond Nast Traveller UK. While Quintessentially Asia Pacific and Preferred Hotels have given the 117-room hotel The Best Hotel of the Year award and Hotel Investment Conference Asia Pacific voted it the Sustainable Hotel Sustainable Project Design winner for its environmental and innovative service concept. The Renaissance Bangkok Ratchaprasong Hotel has done well in the TripAdvisor Travelers Choice 2012 awards. Asian travellers voted the Bangkok hotel among the Top 25 Trendiest Hotels in Thailand, and awarded it Top Luxury and overall Top Hotel in Thailand.

When you start with a Grand Cru, its better to end with a Grand Cru.

Inspired by her artistic residence in Hainan, Chinese artist An Xiaotong has crafted a jellyfish Mduse in the lobby of Le Meridien Shimei Bay, which staged the groups inaugural Creative Journey in Asia. The art event introduces guests to interactive cultural experiences with globally respected creative minds from the fields of arts and cuisine right inside the hotel. The giant mural, which uses around 400,000 Lego bricks, will be displayed in the hotel lobby until 2014.

The new St. Regis Tianjin has opened its presidential suite doors. When guests check into the 450 square metre suite they will receive a customised iPhone 2, allowing them to personally manage all room controls.

Served by more than 650 star-rated chefs. www.nespresso.com/pro


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IN BRIEF
Onyx Hospitality Group, the Thailand-based hotel management company, has signed management agreements with Sino Lanka Hotels for the development of two properties in Colombo and Galle in Sri Lanka. The Colombo property will be 160-room, while in Galle, the 148-room OZO resort will be located directly on the beach. Both are expected to open in late 2013. Future developments include a project in Kandy in the north of the island nation. Sheraton Hotels & Resorts is encouraging guests to get ready for (northern hemisphere) summer by adding a little colour to their diet. The Color your plate by Sheraton Fitness, is a dining programme which helps guests make healthy eating choices. All items on the new menus, which are available in more than 400 hotels worldwide, are 500 calories or less and feature a full range of the most colourful, fruits and vegetables (yellow to optimise brain function; green to rejuvenate muscle and bone; orange for skin and eye health; red for the heart and circulatory system; and white to support the immune and lymph systems).

Accor has announced the re-engineering of its Grand Mercure (or Mei Jue) brand, tailored for the China market. The new branding was unveiled at the inauguration of Grand Mercure Shanghai Zhongya. The new identity is highly influenced by Chinese design and will reflect which city the hotel is in as well. In Shanghai, for example, employees will use local language and guests will be welcomed by team members wearing Qipao, a traditional evening dress. Daily Tai-chi sessions, complementary head and shoulder massages and extensive ranges of local teas will be available, as will a special 24-hour congee menu, and discovery walks to see the city from new perspectives and gain insights to local culture and customs. Grgoire Champetier, chief marketing officer, Accor remarked, This brand is launched in the framework of our global project to modernise our portfolio. We are acutely aware of the opportunity that the significantly increasing number of sophisticated Chinese tourists creates an unprecedented upscale hotel market in China. Accor has tailored the Grand Mercure brand to better suit the local market. Accor operates seven brands, 121 hotels in 47 cities across Greater China and plans to quadruple its network in the region by 2015.

At the groundbreaking ceremony picture left to right: Peter Henley president and CEO, ONYX Hospitality Group Stefan Furkhan director, Sino Lanka Hotels Nijaporn Charanachitta Chairperson, ONYX Hospitality Group Honble Basil Rajapakse Minister for Economic Development & Tourism Bob Kundanmal chairman, Sino Lanka Hotels Rajan Bharvani director, Sino Lanka Hotels Manu Bhjowani director, Sino Lanka Hotels Yuthachai Charanachitta owner, ONYX Hospitality Group

Sofitel Luxury Hotels has opened Sofitel So Bangkok, the second Sofitel So in Thailand. Sofitel has three new hotels in Bangkok: Sofitel So Bangkok, the soon-to-open Sofitel Bangkok Sukhumvit, the current Bangkok Sofitel and Sofitel Bangkok Silom, which will soon rebrand as Pullman. Interstate China Hotels & Resorts (Interstate China), has signed an agreement to manage the 850-room DoubleTree by Hilton hotel, the first DoubleTree franchised property in China. Fomerly the Sofitel JJ Oriental, the hotel converted to the DoubleTree by Hilton Shanghai-Pudong earlier this year and will immediately begin a multimillion dollar comprehensive renovation to be completed in 2013.

In 2011, room nights booked through hotel websites grew consistently in each quarter, growing 6.8% in the fourth quarter compared to the same time in 2010, according to data from the Fourth Quarter 2011 TravelClick North American Distribution Review (NADR). To reach their conclusions NADR aggregates hotel bookings by channel (individual leisure and business travellers). Other distribution channels experiencing growth include: online travel agencies (OTAs), up 5.7%, and global distribution systems (GDS) used by travel agents, up 2.8%. OTAs accounted for 11.4% of all hotel rooms booked for the fourth quarter; GDS accounted for 19.3%; hotel websites accounted for 26.5%; and direct bookings for 25%. As rates and occupancies begin to increase throughout all travel segments group, business and leisure managing rates and inventory to ensure that hotels are leveraging the right channels at the right time is critical to maximising revenue opportunities, said Tim Hart, executive vice-president, enterprise services for TravelClick. Adding, While a hotels website continues to drive more and more bookings for hotels, it is important to recognise that different channels cater to different types of customers, and having an appropriately diversified and optimal mix will drive improved revenue and profit outcomes.

Galaxy Macau has opened a new exclusive bar, entertainment and dining venue. China Rouge will be for the distinguished few and draws inspiration from the risqu Parisian cabarets of the 1880s, decadent Shanghai of the 1930s and the iconic Art Deco movement. The interior features a collection of specially commissioned artworks by some of Chinas most renowned artists, while the music and entertainment will cater to the tastes of an ultra-exclusive clientele.

The International Institute for Strategic Studies (IISS) and The Fullerton Hotel, Singapore will present a series of IISS Fullerton Lectures and Forums in 2012. The lectures and forums are set to bring major figures in Asia-Pacific and international affairs to speak on topics such as geoeconomics, international law, foreign policy, defence and national security strategy.

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Do you know that you can create your own signature chocolate recipe that is as unique as your fingerprint?

To support the worldwide Earth Hour initiative, (March 31, at 8.30pm) Millennium & Copthorne Internationals five hotels Orchard Hotel, Grand Copthorne Waterfront Hotel, M Hotel, Copthorne Kings Hotel and Studio M Hotel in Singapore will not only turn off their lights, they will also encourage staff to sleep naked that night (i.e. without air-conditioning).

Global hospitality design firm Hirsch Bedner Associates (HBA) has completed the brief to create a brand-defining statement for Swisstouches Hotels and Resorts debut in China, Swisstouches Hotel Xian. HBA was commissioned to create showpiece interiors as a style template for the brands development in China. The main pool, for example, is a sleek black rectangle, theatrically showcased by HBAs dedicated lighting division, Illuminate, with linear blue lights set into stripes across the ceiling reflecting on its mirrored surface. In vivid yet complementary contrast, the circular dip pools are brilliant turquoise.

An unforgettable
Visit us at the FHA 2012 exhibition Date: 17th April to 20th April 2012 (Tues to Fri) Venue: Our Booth No. : 6C3-01

Chocolate Experience

This years Relais & Chteaux charity Gala Dinner was in aid of the Shanghai Youth Federation and the Hong Kong-Shanghai Youth Exchange Promotion Association. Held at the Friendship Hall of Shanghai Exhibition Centre, it was the first time the event had been staged in China. A team of Grands Chefs Relais & Chteaux from France, Spain, Italy, mainland China and Taiwan five of whom are two Michelin starred worked together to serve a seven-course menu for 240 guests.

votre uvre est unique.

Your inspiration is infinite, Votre inspiration est unique. your creation work is innie,
Chocolate made in France For Asia Pacific: www.cacao-barry.com Ms Roshin Perera ornoir@barry-callebaut.com Email: roshin_perera@barry-callebaut.com Mobile: +65 9106 75 74

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IN BRIEF
naked Stables Private Reserve in Moganshan, China, has unveiled its full-service spa and holistic health centre. The 750 square metre spa is hidden in a forest glade at the heart of the 60-acre resort. The spa features 14 treatment rooms in the main rammed-earth building. A further eight Hidden Forest treatment rooms are housed in private spa huts for singles or couples dotted amid the ancient pine forest. The spa therapies use organic and homemade products, including seasonal fruits, vegetables and spices grown in the on-site organic farm, and white tea from the resorts own tea plantation. Designed by Chinese architect Lv Xiao Hui, the spa has been constructed using only natural Moganshan resources such as natural clay for walls and dry straw for roofs.

Marriott Rewards members will soon be able to earn Ctrip points when they stay at Marriott Internationals hotels globally. The partnership is the first of its kind between a global hotel loyalty programme and Ctrip. In addition, Ctrip has completed the implementation of real time global connectivity with Marriott International. It is Ctrips first real time XML connectivity with a global hotel chain. Ctrip will have access to Marriotts inventory and rates, enabling customers to receive instant reservation confirmation. Ctrip members who join Marriott Rewards and designate Ctrip as their earning preference will receive 20 Ctrip points per US$1 spent at Marriott Hotels & Resorts; JW Marriott; Renaissance Hotels; Marriott Vacation Club; The Autograph Collection; and Edition (room rate only).

Sanya Huayu Tourism (Huayu) has officially started legal proceedings against InterContinental Hotels Group Holiday Hotel (China) Co., Ltd. for economic losses caused to Huayu due to what they say is the latters failure to fulfill its contractual hotel management obligations and dishonest behaviors. Huayu claims that it suffered more than US$32 million in losses including missing furniture, damaged equipment and stolen guest information during the six years when InterContinental Holiday China was in charge of Sanya Huayu Crowne Plaza Hotel.

ROOM 407 WAnTS TO COnneCT TheIR TABleT, SMART phOne AnD nOTeBOOk. They expeCT The COnneCTIOn TO Be SIMple, SeAMleSS AnD SeCuRe. IS yOuR neTWORk up TO IT?
It better be. Because if it isnt, your guests will choose a different hotel next time. At DOCOMO interTouch, we understand this. Which is why we invest in an extensive research and development program and partner with the best technology providers in the Industry. So we can deliver the most advanced high-speed Internet, in-room entertainment and Business Center solutions as well as comprehensive round the clock managed network support services for the hospitality industry.

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To find out more about DOCOMO interTouch FREEDOM solutions and services please contact our Singapore office on Tel : +65 6221 2012 or visit our website at www.docomointertouch.com to request more information.

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Hong Kong-based Miramar Group has opened its second Cuisine Cuisine. Offering one of the largest wedding venues in the region, the restaurant will serve the authentic Cantonese cuisine its Hong Kong one Michelin star counterpart is known for. And the new Art Deco inspired restaurant will be located on the ninth floor in Wuhan International Plaza Shopping Centre, in Beijing. It has a total gross floor area of over 7,000 square metres which can house 68 banquet tables. Chef Yau Ka Ming will head up the kitchen. It has been confirmed that Eric Danziger, president and CEO of Wyndham Hotel Group and Ho Kwon Ping, executive chairman of Banyan Tree will headline at the 12th Australia, New Zealand and Pacific Hotel Industry Conference (ANZPHIC 2012) in Sydney on 26 and 27 July, 2012.

W Hotels Worldwide has unveiled plans for its first Singapore property to be built at Singapore Sentosa Cove and slated to open in August 2012.

Langham Place Hotels has stepped into the realm of social media. The hotel brand has commissioned a series of short films, all shot using an iPhone 4S, which will run on social media platforms YouTube, youku, Facebook, weibo and the brands dedicated short films website, mywaymyplace.com. At two minutes long, the films take place in different parts of the hotel: The Club (the executive lounge), The Spa, and The Room. Directed by Yamanyamo, an emerging new media studio, the films embrace innovation, art and technology. Sean Seah, Langham vice-president e-commerce, loyalty and partner marketing, comments, Engaging guests through the social media scene talks to how much importance guests place on immediate viewing, liking, sharing and tweeting with friends and peers. In addition, there is a making of movie of behind-the-scenes insight into how the short films were created, and Langham is running a competition online giving viewers the opportunity to name the series of films, and to win one of three iPad 3s. The group is also inviting people to direct their own Langham Place short film to earn a spot at the indie filmmaker breakfast as part of the Sundance Festival in London.

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Locals only
For decades, expatriates were the prime occupants of top management roles in hotels throughout Asia. Now, however, hotels are increasingly localising their management structures, with wide implications for the industry, writes Liana Cafolla

But Ross warns replacing expatriates with locals often takes place too quickly, before local managers are fully prepared for their new roles. The process can be quite ruthless, especially in fast developing markets such as China, where the hotel owners are seeking a quick return on investment, and can often try to drain the skills and knowledge from a seasoned expatriate hotelier [who has] international experience, then dismiss that individual and promote a local manager in [their] place, he says. This can happen in quite a short period of time, especially for a hotel opening.

Bottleneck build-ups

The speed of hotel openings throughout Asia is creating a bottleneck of demand in certain levels of the industry. They simply cannot fill all management positions in all hotels in all locations with people who have three to five years experience in the same job, in the same location, with the same hotel brand, explains Schillings. Hotel companies are thus balancing the ideal experience total package that the owner wants from the management with a compromise on both expatriate and local managers who are either first time in that position first time in China or a particular part of China or first time with the company.

The labour shortage means hotels need to find talent from wherever they can ... locally is the obvious solution, both in terms of manpower and to address local sensitivities Darryl Agon, Agon Hotels and Resorts

While expatriates have traditionally taken most management roles in China, the trend is reversing

he core idea is that expatriates are no longer needed once local staff can do the job because in the long term, companies cannot justify the presence of foreign expatriates forever, [both from a] cost point of view, but also to show the companys social commitment to the host country and community by giving local employees opportunities for growth and development, says Ren Schillings, managing director of TOP Hoteliers Hospitality Executive Search. The trend to replace expatriate managers with local staff began in the last decade. The first international hotels that opened in China in the 1980s were filled with expatriate staff in the top positions. But by the late 1990s and especially after the 1997-98 Asian Financial Crisis and then the SARS epidemic, which hit Hong Kong in 2003 the situation had changed. During both the financial crisis and SARS, hotels were suddenly hit by empty rooms and restaurants. Cost savings were urgently needed, and localisation of expatriate managers began in earnest.

A natural shift

Even without this impetus, though, the trend towards localisation is a natural and expedient shift that is driven mainly by cost concerns, says Jeff Ross, managing director of Hospitality Graduate Recruitment. It is natural for an emerging or developing market to strive towards localised manpower over time, and there are obvious cost benefits to owners and stakeholders in trying to achieve this, he says.
Andrew Chan demand for managers still outnumbers supply

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It is natural for an emerging or developing market to strive towards localised manpower over time, and there are obvious cost benefits to owners and stakeholders in trying to achieve this Jeff Ross, Hospitality Graduate Recruitment
The trend towards localisation is a natural and expedient shift says Jeff Ross

both in terms of manpower and to address local sensitivities. Local talent is more likely to mean ease of communications with fellow hotel colleagues and local guests, he believes. As well, locals would probably bring a better understanding of cultures and business practices important when dealing with all aspect of the hotel business, as well as with the hotel owner, who is possibly a local, too.

Best of both worlds

Such tactics can be a risk to the brand promise in hotels that have overstretched themselves, Schillings continues. When a company cannot deliver on its own promise, they will face the consequences by having disappointed customers, owners who will cancel management contracts or refuse to pay management fees, and also difficulties in retaining their own experienced managers, especially the young and the locals the future experienced managers that they so badly need.

Valuable assets

Even without the equivalent experience, local managers often bring many valuable tools to the job that expatriates cannot match. Hotels appreciation of these assets indicate that the localisation trend is becoming entrenched, rather than being any kind of passing fad. As well as experience, recruitment specialists say the key attributes that hotels look for in management staff include communication skills, language skills, local cultural and business knowledge, an eye for the bottom line and a flexible, adaptable approach. Local managers often offer these attributes and more, say Patrick Bouguignon and Lucy Hodgson of V.Hospitality, who add that Asian people also offer an instinctively customer-oriented approach. They better understand the local culture and the local customer needs. They speak the local staff and guest language. They are also starting to understand and appreciate international culture and international customers. Sometimes, international managers do not make the effort to really understand the culture and speak the language we are in a people industry, and not speaking the local language makes it very difficult to manage people adequately. In addition, local managers are likely to have a more solid understanding of the local competition, says Ross. Also, they find it easier to get the most out of the local teams, due to language ability and cultural awareness. Even without those advantages, staff shortages mean that locals are increasingly getting the top jobs. The labour shortage means hotels need to find talent from wherever they can, says Darryl Agon, executive director of Agon Hotels and Resorts. He says looking locally is the obvious solution,
Darryl Agon believes locals probably bring a better understanding of cultures and business practices

Hilton Guangzhou Tianhe GM John Burger says that while expatriates still hold a significant number of senior management positions, recent trends show that all market players are investing tremendous efforts to develop local talent

Well-trained local managers are still in short supply, however, and that means expatriate managers are still in demand though often on very different terms and conditions to the generous packages that were the norm in the past. Hotels are increasing their hiring of expatriates on local terms, which gives employers the benefits of international experience along with lower costs, says TMSAP CEO, Andrew Chan. While there are excellent local managers around, demand definitely still outnumbers supply, says Chan. At the same time, he says that many former expatriates throughout Asia are now classed as locals after becoming permanent residents following the Asian Financial Crisis. Over 80% of the positions we assist clients with at TMS are now on local terms, he adds. At TOP Hoteliers, 50% of the placements in China are for local mainlanders while the other 50% are foreign nationals, of which about 70% are Chinese speakers, including overseas Chinese and residents of Hong Kong, Taiwan and Singapore, according to Schillings. As a result, the career options for expatriates are becoming narrower, but they still play an important role. In international hotels, there will always be expatriates, he says. There will be fewer per hotel, but in view of so many hotels still opening in China, they are still wanted and needed. The expatriates will be seen in the more visible front-of-house operations, such as F&B and rooms division, and not so much in the back-of-house support departments, like sales, HR, engineering and finance. In these four categories, there are virtually no expatriates anymore.

we were the first specialized hotel Recruitment and executive search firm to open an office in Mainland china in 2004. with our local presence and many years of experience in the area, we are most familiar with the needs of our industry. our clients are the major international 5* hotel chains, well-established local hotels and top restaurant & catering operators.

Hong Kong Shenzhen Beijing

our clients are constantly looking for local talent, Mandarin speakers and expatriates with Asia experience. feel free to send your resume to any of our consultants. your resume will be treated with respect and confidentiality. you will always get a personal reply. for current jobs, visit our website: http://www.tophoteliers.com

MAINLAND CHINA OFFICE world finance center, Tower b, # 1205 4003 shennan east Road, shenzhen 518001, guangdong, PR china Tel: (86) 755-2559 6216 fax: (86) 755-2559 6715

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DOUBLE NEGATIVE
There are good reasons for localising in China, suggests Ren Schillings of TOP Hoteliers, but the industry there should resist making sweeping changes too quickly ince the second half of the last decade, from around 2004/2005, there has been a strong drive or affirmative action to localise management positions in hotels in China, reducing the numbers of expatriates, in an attempt to level the playing field. Whereas these actions are geared to giving more opportunities to people who traditionally were underrepresented, opponents argue that it may in the longterm be counter-productive. While most hotel companies publicly state they are an equal opportunities employer, in reality many job advertisements put boundaries on who can apply, in particular excluding foreigners by putting in requirements such as language and nationality. In the case of China, there are government-enforced restrictions on employing foreigners, and these have become more strict as its economy has grown and it has become more attractive for foreigners to find jobs in China. However, as the foreign population in China is small, these restrictions were more aimed at ensuring those foreigners who are hired have special skills that will contribute to the improvement of a business. The policy of favouring local nationals is more of a selfimposed policy by (hotel) companies for reasons other than giving minorities a chance. As an executive search firm, we are confronted with these policies when our clients outline the profile and background of the talent they seek. For any search its good to be clear and direct and have as many criteria to selection as possible so that we can zoom in on a clearly defined target audience. However, assuming our clients want the best possible people, the policy to favour local nationals over expatriates is often guided by non-defined, even unrealistic rules, giving little thought to the implications. We now have to make a case for considering expatriate candidates for positions where the preference is given to locals. This is quite a reverse from the years 20042006 when TOP Hoteliers was successful in encouraging hotels in China to hire local nationals for positions that were started as searches for expatriates. Since 2010, we have more and more cases where positions open to local nationals only cannot be filled and due to the shortage of sufficient qualified local talent, the search is then widened and the position becomes open to expatriates as well. Around 50% of TOP Hoteliers placements continue to go to expatriates. Localisation is an integral part of doing business internationally and hotel management companies have always encouraged and implemented localisation as a natural process of both reducing the reliance on expatriates and growing their companies

overseas with local talent pools and management to become fully integrated businesses. Hotel companies have a very good record of creating local employment and opportunities, providing careers domestically and even opening up international careers for local nationals, throughout their worldwide network of hotels. Localisation is a noble cause, and eventually a must, but just like positive discrimination it can also have negative side-effects and may backfire. Localisation of management positions in China in hotel operations possibly started late, as local Chinese hoteliers had experienced negative discrimination while management positions were consistently filled by newly-arriving foreigners. This glass ceiling made many of them leave the international hotel companies to seek career progress with local hotels and/ or leave the hospitality sector altogether. Rene Schillings In 2005 there was a sudden change the core idea is that of direction. It was back then when TOP expatriates are no longer needed once Hoteliers was still relatively new in the local staff can do the job market and the first hotel and hospitality specific executive search firm in the PRC that we saw a strong demand for local nationals in senior management positions and the ambition to create a pool of (future) local general managers. The drive to localise management positions was accelerated to reduce the cost of hiring expatriates and rectify earlier mistakes made by foreigners who may have made mistakes through not understanding or respecting local culture. By 2008, helped by the worldwide financial crisis, localisation became a byword for simply phasing out expatriates and replacing them with whomever was the next in line, usually a local assistant to that expatriate, ready or not. There is a way for the hospitality industry to stop this snowballing by looking at merit and ability rather than nationality. This is especially true now that financial benefits are less evident, and where in a fast globalising world, and with China becoming a modern world economy, the language and cultural understanding of managers remains important but not always the one and only factor for selection. In that respect, China is simply catching up with other more developed countries in Asia, such as Japan and Hong Kong, where there is the same desire for local hires, but the practical solution to take on an expatriate which may not always cost significantly more than a local is sometimes proven to be a more effective choice. TOP Hoteliers was ahead of the trend in 2004/2005 by having local Chinese hotelier talents on its radar, and focusing on Chinese speaking expatriates. However, we now are bucking the trend of localisation by suggesting expatriate candidates for positions earmarked for fast localisation. The expatriates are back and here to stay, especially those who worked in China before and understand that while it is changing, this is not taking place so quickly that expatriates are no longer required.

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Singapore skyline

Getting the balance right

Tricky 2012

Weak demand for hotel rooms from Europe and the US has been offset by burgeoning demand from emerging markets, which is encouraging hoteliers to raise room rates. But if they get too greedy, wholesalers might be tempted to take their business elsewhere, warns Michael Taylor

Looking ahead, 2012 is going to present Singapores hospitality industry with some serious challenges. One of the key factors will be the ongoing economic malaise in Western Europe and the US, which will continue to have an impact on demand. Nevertheless, more new hotels are scheduled to open. We continue to see new hotels coming on-stream such as Park Royal on Pickering, W Singapore Sentosa Cove, and the recently opened Equarius Hotel and Beach Villas at Resorts World Sentosa, Lee says. As Singapores hotel industry is very much driven by commercial considerations, such on-going interest attests to sustained investor confidence on the long-term proposition of Singapore as an attractive and quality tourist destination. This is further supported by a strong line-up of exciting events, entertainment, retail, dining, as well as upcoming new tourism products such as the International Cruise Terminal, River Safari, and Gardens by the Bay.

Dont get greedy

Raymond R. Tait III, executive assistant manager sales and marketing, Fairmont Singapore and Swissotel The Stamford,

Colonial appeal
As a former British colony, Singapore is dotted with charming colonial style buildings, many of them converted into new uses. Take Fort Canning, which was used as a base for the British Far Hotel Fort Canning East Command before touches of colonial era elegance World War II. It has been sensitively restored, reopening in late 2010 as a boutique hotel with all the amenities you would expect at a five-star property. Located in Fort Canning Park between Orchard Road, the Clarke Quay entertainment hub and the Central Business District, Hotel Fort Canning is set amid landscaped gardens. Many of the original features of the fort have been retained. Included are a columned faade and an impressive grand staircase. If the forts exterior has been restored, the interior spaces are contemporary, with touches of colonial era elegance. Glass-topped mini archaeological pits in the floor of the hotels lobby display artifacts from the 14th and 19th century, which were unearthed by Dr John Miksic, resident archaeologist and associate professor at National University of Singapore. The Battle Box, where General Percival surrendered Singapore to the Japanese in 1942, has been converted into a venue for meetings and events. There are freshwater pools that use purification and cleansing technology developed by NASA. With 86 rooms and suites, the Hotel Fort Canning offers two restaurants, a lounge, and comprehensive function facilities. The Glass-House serves a pan-Asian menu while Gattopardo is an Italian style grill and pizza bar.

n 2011, 33 new hotels opened in Singapore, bringing the total number of hotel rooms in the city-state to nearly 50,000. New properties included the Ibis Singapore Novena, the Oasia Hotel, the Porcelain Hotel, the Santa Grand Lai Chun Yuen, the Park Avenue Rochester Hotel, the The Sultan and V Hotel, all of which are targeted at different segments of the market. Gazetted hotel room revenue (The Singapore Tourism Board (STB) defines gazetted hotels as those catering to tourists,) for the year came to an estimated US$206 million, which represented a 27.8% year-on-year increase over the previous year, according to figures provided by the STB.

Singapore Marriott

Robust performance in Average Room Rate and Average Occupancy Rate resulted in a 15% year-on-year growth in RevPAR, Lee Lie Yen, director for hospitality, STB. According to a report published by the board, tourists spent 26% more on accommodation during the first three quarters of the year than they did the year before. Interestingly, while visitors from the US spent less in Singapore on things like shopping, food and beverage, and other travel related expenses, they actually spent significantly more on accommodation, registering a 40% increase in the amount spent on hotel rooms, the largest gain of any of the countries included in the survey. The Philippines accounted for the largest overall gain in tourist spending. Inbound travellers from that country spent 39% more overall and 36% more on lodging. Visitors from Thailand also registered a 36% gain in spending on hotel rooms, but their overall spending in the country was up only 8%. International visitor arrivals for the first nine months of the year rose by 15.7% to 3,118,062, the report said. By far, the largest increase in the number of inbound arrivals came from Indonesia, rising by 9.2% to reach 701,000. China, however, had the most impressive rate of growth, with arrivals growing by 46.2% to reach 472,000.

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The Fullerton Hotel Singapore

expects demand to stabilise this year. But he warns that if hoteliers start raising their rates, wholesalers might decide to take their business elsewhere. Hotels in Singapore particularly those in the luxury sector will work towards increasing their high yield segments, Tait says. Should this scenario materialise, the tours and travel segment will likely be the most affected sector. If the rates increase, wholesalers and tour operators may divert traffic out of Singapore and promote cheaper neighbouring destinations, instead. Tait further believes that emerging markets might be able to take up some of the slack from weakened demand from the rest of the world. For 2012, the key emerging markets for Singapore will remain to be China, India and South America, particularly Brazil, with Singapore Airlines [now] operating direct flights there, he believes. Bearing any economic or natural crisis, we can anticipate that hotel rates will continue to grow at a more gradual pace until new supply comes in. Interestingly, just five countries Indonesia, China,

Malaysia, Australia, and India account for 54% of Singapores inbound arrivals. As the market heads towards returning to pre-2008 levels of business and pricing, industry trends dictate that all prices will rise in line with increase, in cost of goods, labour, infrastructure and other key factors, Tait says. We believe that our pricing remains very competitive in the market and that the increase in prices are driven naturally within supply and demand of the overall hospitality industry in Singapore. From the boutique hotels to luxurious resorts, from business hotels to budget accommodation, Singapores hospitality sector is keeping an eye on the changing needs of travellers. They are innovating their products and services in order to remain relevant and attractive. Variety and diversity continue to be evident in the range of accommodation options available for visitors, Lee says. To create greater value, hotels are increasingly providing differentiated accommodation options and focusing on design and quality of experience for their guests.

Complimentary mini bar really?


Ask frequent travellers about their pet peeves at hotels, and youre likely to hear complaints about exorbitant mini bar charges and having to pay to use the internet. And its not just the amount of money they have to pay to log on that gets peoples ire up. It is also the inconvenience of having to register and log on and the technical problems that often arise when the guests software is not fully compatible with the hotels. Royal Plaza on Scotts claims to be the first hotel in Singapore to offer complimentary in-room mini bars, and the first upscale business hotel in the city to provide complimentary high-speed internet access with both cable and wireless access. The hotel also says that it is the first in the city to go 100% smoke free. Royal Park Plaza on Scotts has always been very pro-environment and has implemented various initiatives to go green, says GM Patrick Fiat. We also believe in contributing back to Royal Plaza on Scotts offers free internet the community we thrive in and participating actively in various programmes that will benefit access and is 100% smoke-free our guests and stakeholders. The hotels commitment to the environment manifests itself in various ways. We always participated in the Earth Hour by the World Wide Fund, Fiat adds. Guests of the hotel were invited to join in the initiative by switching off idling electronics devices in their rooms, and the guests at Carousel participated by lighting up the candles as they dined in the dark. The hotels involvement has attracted a substantial amount of attention from the local print and broadcast media.

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Dusit Thani Maldives, Baa Atoll, Mudhdhoo Island

Paradise costs

Andy Mannhart AG
Etienne de Villiers, Anantara Hotels, Resorts and Spas

Despite the expense and the difficulty getting there, there is no shortage of people who want to visit the Maldives, reports Michael Mackay
Not surprisingly, both Naladhu and Kivanah are listed as fivestar deluxe properties, which is very much where the Maldives has carved its niche. Neither the triple pluses, 6% goods and services tax, 10% service charge and US$8 government bed tax per person per night, nor a recent coup in the Maldives, have seemingly effected those with the cash willing to spend in this legendary Indian Ocean destination. Anantara Resorts enjoy excellent occupancies in the Maldives year-round due to a good mix of geographic markets and niche travellers, says Etienne de Villiers, area public relations manager for Anantara Hotels, Resorts and Spas. While [we] experienced a few cancellations relating to the local political issues, there has been no dramatic fluctuations in the average pick up in room nights for the future. Part of the explanation for this is the geography of the Maldives. An archipelago nation, the coup and counter demonstrations happened in the capital Male, which is on one island. Nearly all visitors during those turbulent weeks flew into the airport, which is on another nearby island, and transferred swiftly to onward boats or sea planes. Risk was minimal. explains Andres Rubio, general manager of the just-opened Dusit Thani Maldives. This tends to be a November until March trade, and is supplemented by Asians keen to take advantage of preferential rates in the low season May to July before the Europeans return for their traditional summer break. The advantage is not that hotels and resorts in the Maldives get two bites of the European cherry, but in the two different markets it can meet. When we have those preferential rates it becomes very attractive for the Asian market to come. Their holiday is [typically] shorter at five nights, adds Rubio. The Asian market is also led in part by newlyweds who are often bought their honeymoon as a gift by family. Status is a key part of this and other regional markets. For the market that comes to the Maldives, for Asians its prestige ... your neighbours will definitely know! explains Rubio. But change is coming in terms of the Asian market. Asia-Pacific accounts for approximately 30% of all visitor arrivals, with the biggest growth coming out of China, says Anantaras de Villiers. What is happening is that the Chinese market is booming and bringing with it a different type of guest one resort managers have to learn to accommodate. The Chinese market, as Rubio pointed out, is five nights, and so turnover for the resorts is higher. It also brings with it a different type of spend. They like to do water sport in a group ... they are more active, says Rubio, of the Dusit Thanis Chinese guests. The word many in the hotel, resort and spa trade use is experiential. Chinese and Asians generally try to pack doing things into their trip while Europeans are more likely to spend their time simply relaxing.

Dusit Thani Maldives sand bar

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osts there are a-plenty. Anantara for example charges US$1,350+++ per night for a beach pool villa at its 78-room Anantara Kihavah property, a more modest US$560+++ for an overwater bungalow at the 50-room Anantara Veli Resort and Spa and US$1,455+++ for an Ocean House at the 19-room Naladhu Maldives. Nor is that exceptional. Dusit Thani, which has just opened a new property, offers beach villas for US$1,600 during Christmas and New Year, although at US$750, low season rates between May and end July are not exactly low. Dusits Ocean Villas range from US$2,150 in the high season to US$750 in the low. The two-beach residences of 570 square metres each fall just short of US$5,000 during the peak periods and US$4,100 off-peak.

Serving niche markets

But the real strength of the Maldives is the niche markets it can serve year-round, although managing what is a changing mix of visitors is a challenge. It begins with the Europeans, who last year represented 60% of the trade. And while there has been a decline in visitors from there, principal European markets, including Germany, are holding up. The advantage of the European markets is they come here for longer ... they have the time and they come for two weeks,

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The company also expects higher percentages of Middle East, Russian, Spanish and South American business due to proactive sales and marketing efforts in those regions. Male Airport reported growth in arrivals from the PRC of 61% in 2011 over 2010. There were just over one million visitors in 2010, 1.3 last year. Our estimates are well cross 1.6 million [this year], says Andrew Harrison, CEO of Male International Airport. It is a lot more people to deal with in a place where hotel capacity is limited both by the terrain (scattered small islands), cost (everything has to be imported), and a wish to keep it exclusive.

Balancing the bottom line

As challenges go, however, it is not the largest one facing hotels operating on these islands. Its expensive, says Rubio. Not only does everything have to be imported which adds to both capital and running costs but stringent regulations mean water has to be recycled before it is used, and power generated on the island. By his own admission Rubio is not just running a luxury property where there are more staff than guests another challenge but utilities services and a medical centre as well. Some hotels have a doctor in the house and Dusit Thani has one on staff. It is more demanding because you have more areas to be responsible for ... but, they are challenges not problems, he says with a smile.
Anantara Dhigu Resort and Spa South Male Atoll

Its expensive not only does everything have to be imported which adds to both capital and running costs, but stringent regulations mean water has to be recycled before it is used, and power generated on the island Andres Rubio, Dusit Thani Maldives

While the widely spread islands which make up the Maldives provide tourists with an excellent away from it all holiday, they can also create problems for hotels, especially F&B departments. Everything has to be imported. This is a country where milk and dairy products come from Australia, vegetables from Europe and fruit from Asia. The only locally available products are fish and coconuts. Fortunately, what five-star properties need is usually available in Male, the Maldivian capital. Getting them to distant islands and atolls though is the tricky part of the operation, often requiring careful and diligent management. We really have to plan our ordering in advance, said Rein Van Zandwoort, F&B manager at the Dusit Thani Maldives. This starts for the Dusit as early as Sunday afternoon or Monday morning with the market list being issued by the purchasing department on Tuesday. It is not just a simple matter of buying the goods from various warehouses and sending them on a boat to the island. The Maldives is a Muslim nation with strict rules about where pork products and alcohol can be consumed. As a result they can only be consumed on islands which are designated uninhabited, which is where hotels get built

Supplying iS demanding

red tape requirements

These products, which need a licence, are kept in bonded warehouses, near the airport. Checking them out requires two separate customs officers as well as orders and licences to be ready in advance and together, says Van Zandwoort. Customs only work till 2pm and are not flexible. To add to the pressure, once a ship is loaded with these products the halal legislation means it is prohibited from returning. Summer monsoons can also be disruptive. The schedule is pretty tight: bad weather is not welcome, says Van Zandwoort. Currently Dusit, which has just opened, is coping with a weekly shipping run. When numbers are up it might go to twice weekly. The other factor needing to be taken into consideration is varying guest numbers. Dusit has around 100 villas, meaning even when full there are only 200 covers per meal session. Employees have to live on the island and must also be catered for. With high staff ratios, F&B finds that it is effectively running two parallel operations, one for guests and another for employees. We do 260 [staff] meals per shift. Its a huge number, says Van Zandwoort.

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Salto AElement

Salto Systems supplied an RFID system to Le Meridien Koh Samui Resort & Spa

DiSCovEr THE PowEr oF SiMPliCiTy

New
waves
adio Frequency Identification (RFID) gives hoteliers improved security, faster check-in and improvements in staff management. A generic term used to describe a system that transmits the identity of an object wirelessly using radio waves, leading lock producers say this technology has reached the stage where its usage can go beyond a traditional locking system. Smarter locks using RFID and wireless technology means the guest experience is also improved as an RFID-based locking system

makes security even less intrusive. As a bonus, the compact readers and tiny RFID tags that store data mean designers can get more creative with both doors and key cards, too. Hong Kong & Shanghai Hotels is working with Kaba, the provider of Saflok and Ilco to replace all guestroom door locks in all Peninsula Hotels. Commencing with our US hotels The Peninsula Beverly Hills, New York and Chicago The Peninsula Hotels partnership with Kaba will extend our guest services across all hotel properties, said Shane Izaks, general manager, information technology, for The Hongkong and Shanghai Hotels. The Kaba electronic locking system will work as an integral part of a company-wide RFID system, adding value to the guest experience.

Swipe a card and youre in. For Technology of choice Radio Frequency Identification is now the technology of choice for the guest an RFID-based lock five-star hotels ... any new build would specify an RFID system, system makes life easier, while says David Rees, managing director, Salto Systems Australia. He says the room lock should not invade upon the guest lock producers promise a return on experience in any way and explains how RFID systems eliminate investment, writes Ruth Williams many frustrations for guests, associated with older locking systems.

allows hoteliers to integrate all physical security needs into one wire-free system. Rees adds that the real beauty of RFID for hoteliers is the ability to control the security of their entire building, gaining transparency and a clear audit trail. Rees says Saltos AElement helps hoteliers manage staff more efficiently. You can dynamically change someones access privileges using update points like lifts around the property, he says. For example, if an engineer is requested to fix something in one part of the property, they dont need to go back to a centralised location to collect or update passes. As he badges, or swipes his card at certain points, he can gain access to the floors and rooms he needs to visit. RFID-based locking systems allow managers to track when and where staff members reach certain locations. With our AElement system, not only can we put info onto the key we can also take it off. Should someone try to get into the wrong room that will show up, too, says Rees.

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Deterrent

Unlike magnetic strip cards they cant lose information or get demagnetised. Guests dont need to fumble around trying to figure out which way up at every property. They can simply swipe and enter. If guests need to be re-roomed, for whatever reason, the wireless RFID system connected to the property management system means guests can easily move room without having to traipse back to reception. Weve been marketing our AElement RFID lock in Asia-Pacific for two years and in the last 12 months it has really taken off, Rees says. Developed specifically for the hotel market, AElement

This kind of audit trail has a deterrent effect for staff because they know effectively they are being watched. Talking to GMs, they tell me that as staff get to understand the system, leakages have gone down, Rees says. An RFID system can also protect staff when falsely accused of accessing rooms at the wrong time or entering the wrong room. The use of wireless technology gives the hotelier all the knowledge. We can confirm who went in and out and when. For instance, we know if no-one went into the room when the guest was absent. In large hotels with hundreds of rooms, or multiple towers, an RFID system saves staff wasting time returning to base between jobs. In beach resorts and villa hotels spread out over hectares, the

FHA Singapore from 17th to 20th April 2012 | Hall 4 | Stand K3-01

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Onity advance RFID chrome

time savings are even more noticeable. It can also identify gaps in time usage. When people look at cost benefit analysis, the cost savings go into the ROI column, Rees says. An additional benefit of compact RFID systems and chips is the design of the key card and the door lock. Hotels can make cards in any shape that are more in keeping with the design of the hotel, or create special VIP cards. For the door itself, Saltos AElement was designed with aesthetics in mind from the start. The minimalist design of its RFID reader is more discreet than traditional locks and is available in black or white. Salto also worked with Italian handle design specialists, Olivari, to offer a range of designer handles. It offers hotels a unique configuration tool that builds the AElement product that suits the design of hotel whether its a beach resort or a contemporary urban boutique hotel. With RFID lock systems being linked to the POS and PMS, the possibilities to enhance the guest experience are becoming apparent. Guests using the key-card to identify themselves and charge things to their room account (see box below) is just the beginning.
Saflok Quantum RFID reader

ONE STEP BEYOND


Starwood Hotels & Resorts is among the first hotel groups traditional room key and allows guests to operate and manage utilising RFID technology group-wide. Its Aloft brand properties, all amenities in their room and beyond. targeting tech-savvy, design-conscious guests, are running a pilot for Smart Check-In. Since late 2011, Starwood has offered The next level smart check-In services using RFID technology at five Alofts in Aloft takes the guest experience to the next level with the US, plus the Aloft London. Fingi technology in our Touch Rooms, Select Starwood Preferred Guest says Brendan Daly, general manager of programme members who opt to participate Aloft Bangkok Sukhumvit 11. Todays in the pilot programme receive a new modern traveller will appreciate how we have enhanced Starwood Preferred Guest/Aloftincorporated the latest technology to improve branded RFID keycard. Starwooods partner convenience, comfort and overall experience. in the pilot is VingCard Elsafe. On the day We are giving them something they have of a planned stay, a text message is sent to likely never seen before, the ability to directly the SPG members mobile device with their manage their own hotel stay. room number. Once at the hotel, guests can Developed by a New York based hospitality skip the check-in line and go straight to their technology firm, Fingi is a hand-held device room, where their keycard will unlock the with a touchscreen interface. The Fingi team door giving guests control of their check-in comes from three disciplines hospitality, experience in the palm of their hands. technology and telecommunications, says Aloft guests never settle for a traditional Fingis vice-president of product innovation, hotel experience, and theyve embraced the Mark Nemeth. Due to our background, smart check-in revolution with tremendous we are well-suited to develop and deliver a The Aloft Bangkok Sukhumvit 11 in Thailand has taken the hotel room key concept a step enthusiasm, says Brian McGuinness, senior product of this magnitude for this industry. further and incorporated it into a mobile personal vice-president specialty select brands for communications and controls device called a Fingi At Aloft Bangkok the Fingi functions as Starwood. For our associates, freedom from a room key for its Touch Rooms it is an traditional check-in procedures means they can spend more alternative to the traditional electronic card keys. Once inside the time engaging with guests and enhancing the social atmosphere room, the device enables guests to set the mood and comfort [at] Aloft. level with lighting and temperature controls that interact with the In Thailand, the Aloft Bangkok Sukhumvit 11 has shaken electrical systems in the room. The device is also the remote up all traditional concepts of hotel room keys and incorporated control for the television and stereo, with the ability to preview the room key into a a mobile personal communications and and select channels and purchase movies. The Fingi device also controls device called a Fingi. Guests staying in its Touch Rooms provides a direct connection to all of the hotel amenities, from are provided with a Fingi on check-in. The Fingi replaces the concierge service to restaurants and bars.

LENS

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Fantasy islands
Chinas themed resorts are places where design runs the gamut from thoughtful reinterpretations of cultural relics to wild flights of fancy for true escapism, writes Rebecca Lo

sias resorts have historically been mini oases for travellers looking to get away from it all. Many take advantage of their unique settings, whether it is a pristine beach, misty mountaintop or World Heritage site. Although relatively new on the scene, Chinas resorts are quickly catching up by offering designer palaces that are beginning to set the standard for luxury in the region. In addition, Chinese resorts have begun to capitalise upon its centuries of history with themed properties that make strong impressions and leave lasting memories. Themed resorts are certainly not new kids on the block. Disney is a prime example of how a family brand extended itself into an all-encompassing experience by offering all of its stock characters in a sunny destination, with bed sheets and hash browns to match. Disney already had a built-in market of fans eager to dive into an immersive magical kingdom 24/7. The success of its resorts illustrates how themed properties can be a win/win situation when they help reinforce a strong brand. As resorts are self-contained universes where guests need never step off the grounds, theming is a clever way of keeping them continuously entertained. Mission Hills Group, in comparison, initially modelled itself on the prestige of pro-designed golf courses with adjacent Europeanstyle villas in Shenzhen and Dongguan. After establishing itself as a homegrown lifestyle brand with an international level of services including a world-class spa, it opened another property on the island resort destination of Hainan in late 2011. San Francisco-based SB Architects was responsible for the design of Mission Hills Haikous spa and villas.
Sphere

The Four Seasons Hangzhou resort takes its architectural cue from the Song Dynasty

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Visit us: Hotelex


FHA

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E s i g n

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Mission Hills Spa

Mission Hills themes all of its golf courses; it borrows ideas and interprets them in its own way. We used the Hakka fortress as inspiration for the architectural forms. But there are so many unique aspects to the spa and hot springs that move beyond architecture. The theme wasnt suitable for every aspect of the design Scott Lee, SB Architect

Mission Hills used a Hakka fortress as inspiration for its architectural forms

Iconic inspiration

We went to Shenzhen to meet with Mission Hills chairman Ken Chu, recalls Scott Lee, president with SB Architects. He wanted something that contained Chinese history something that was iconic. Mission Hills themes all of its golf courses; it borrows ideas and interprets them in its own way. We used the Hakka fortress as inspiration for the architectural forms. But there are so many unique aspects to the spa and hot springs that move beyond architecture. The theme wasnt suitable for every aspect of the design. With the work conducted out of its Florida office, SB Architects design references the World Heritage Tulou building sites in Fujian province and other Hakka walled villages in southern China. It also incorporated the large lava rocks and outcroppings into its design for a site-specific architectural response. We left the lava unpolished in both the interior and exterior, to look like it had been there over a long period of time, says Lee. All the materials were carefully chosen. Clay tiles for the roof were left natural to age. The lighting helps accentuate the bamboo structure and tie the landscape in with the buildings. As Hakka architecture dictated a doughnut shaped building, SB Architects worked with a number of challenges unique to the project such as walls that were not parallel. The circular nature of the architecture complicated things, admits Lee. It led to an organic feeling to the spaces and a very natural, undulating form.

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Westin Xian grand ballroom draws inspiration from the history of Xian in an abstract reference to the areas culture

Four Seasons Hangzhou

SURPRIS INGLY INGENIOUS


FHA 2012, 17 - 20 April 2012 www.advantageaustria.org

Westin Xian hotel garden

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Poetry in architecture

For Four Seasons Hangzhou, Hong Kongs design firm Bilkey Llinas setting was one of Chinas most picturesque and historic towns. With nine acres of landscaped gardens on West Lake, the resort takes its architectural cue from the Song Dynasty of 960 to 1279AD. The Song Dynasty was one of the most romantic periods in China, says Robert Bilkey. Its buildings were like poetry in architecture. We carried that concept into the interiors. To maximise the garden views, we built in a lot of wings so that every room had a view of the gardens. Open in late 2010, the 89 guestrooms, suites and villas were designed with a monochromatic palette to allow the ever-changing landscape and brilliant colours of the grounds during spring and autumn to flow indoors. By keeping the number of keys relatively low yet offering special amenities including a young adult centre, music bar and retail outlets, Four Seasons ensured that guests had plenty to do aside from exploring its gardens. Natural materials such as wood and stone feature prominently throughout the property, creating a synergy with the buildings architectural features. We brought a lot of screens into the interior, notes Bilkey. Its a traditional Chinese style with the contemporary comfort level of a Four Seasons resort. Shanghai-based Neri & Hu Design and Research Office found inspiration in the history of Xian for the recently unveiled Westin Xian. But rather than taking any of Xians architecture literally, the architecture is an abstract reference to the areas culture. Arriving in Xians historic centre, one is immediately struck by the fortress-like expanse of its enveloping city walls, says Lyndon Neri. The architecture of the Westin takes cues from this heavy

monumentality. Its location across from key cultural icon Big Wild Goose Pagoda informed the design of the buildings. The rhythmic sequence of deep cut openings on the faade shifts playfully, framing to view the pagoda. These cuts through the faade reveal the thickness of this architecture, as deeply rooted in its history as the ground itself.

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Clean and minimal

Husband and wife Neri and Rossana Hu were careful to not let the building become a pastiche of the historic cityscape surrounding it. They strove for a clean, minimal look that nevertheless still fits the areas context. From afar, it becomes apparent that the pitched roof, which is typically quite low and heavy in a traditional Chinese building, is here handled with more delicacy, notes Neri. The dark stucco and stone clad building blocks adopt the profile of vernacular Chinese architecture, traditional slopes have been straightened and bulkiness shed. They were also mindful of creating a resort environment in the middle of a city by installing a progression of spaces. There is a sense of layering as you pass through the building and the interior, creating a sense of detachment from the outside, Neri explains. Through the use of materials and water which surround areas of the interior, we tried to create a sense of peace and detachment from the external tourist areas. Despite the popularity of themed resorts, Neri feels strongly that authenticity is paramount. Only in theme parks are they really appropriate. They are a pretentious representation of history and culture, which should be avoided unless absolutely necessary.

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For more Information


Austrian Embassy - Commercial Section T +65 63 96 63 50 F +65 63 96 63 40 E singapore@advantageaustria.org W www.advantageaustria.org/sg

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The Istana modern Bali

the villa evolution


The development of holiday accommodation has been constant since the advent of affordable air travel says Jon Stonham, CEO, The Villa Guide
n the beginning the word was hotel. Then it changed to fivestar hotel. Then boutique hotel. And then it metamorphosed to villa. Holidaying in private villas independents, rather than something tacked onto the fringes of a hotel, has really caught on just in the last decade. The entire travel market is moving from mass to me as holidaymakers search for uniquely tailored vacation experiences even the hotels have noticed: there has been a proliferation of villa resorts in recent years catering for just this change of mindset. Ultimately the private villa market is a tiny proportion of the holiday accommodation market, but it is a growing one. A review of the villas available for rent through The Villa Guide reveals that over 45% of private villas have been built in the last five years and new ones are springing up every day, despite the current financial woes of the world. Traditionally, people have been reluctant to make the switch from hotel to villa the risks are perceived to be too high, the research too time consuming. However, the number of villa enthusiasts is growing and, akin to flying business class (who wants to go back to cattle class?), once a villa convert, few revert back to being a room number in a hotel.

CM

MY

CY

CMY

Bali beginnings

For Asia, the story started in Bali. While not an exact science, Google trends demonstrate the market growth. Analysis of Google searches for Bali hotels against Bali villas show significant volumes of searches for villas started in 2004, and by 2010 they had surpassed searches for hotels.

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Pooja Kanda - colonial style, Sri Lanka

The upward trend for Phuket villa searches started in earnest in 2007 followed by Samui villas in 2008, and while they havent overtaken hotel searches for either of these Thailand destinations, the growth trend is strong and the gap narrowing. For every two people searching for a hotel in Phuket today, one person is searching for a villa. Search volumes for villas in Sri Lanka have started to take off in the last six months but are still tiny relative to hotels. The evolution of villa design within the different markets tells its own story. For Bali, the catalyst for the building of villas was individuals, often expats from Singapore and Hong Kong seeking a second home in the tropics. As land in Bali was relatively cheap and plentiful, villas were constructed as generous stand-alone, thatch-roofed, Balinesestyled retreats set in peaceful, lush, tropical gardens in places such as sleepy Sanur. Service kitchens and staff quarters housed the multitude of local villagers (the top villas have on average 12 staff, some well over 20) providing the warm, hospitable service the island is famous for. Nowadays these traditional properties have been joined by the modern, the chic and the outright funky as the market matures and gains confidence. Trendy Seminyak, the rice terraces of Canggu and the striking cliff-tops of the Bukit are now all popular locations. Villa concepts in Phuket are very different. The driver here has been the developer. The difficulties and expense of getting clear land title, the cost of construction, and the desire for profit has necessitated economies of scale. The end result is a market dominated by complexes or gated communities principally along the west coast from Surin through Kamala to Patong. Ranging from traditional Thai to chic contemporary, nearly all the villas are compact and walled, although many enjoy the

Ombak Putih modern Bali

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Villa Surya Damai Bali

Villa Maridadi Bali

superb scenic views that the islands coast affords. Prohibitive land prices have meant that the beaches are dominated by the hotels, with villas being pushed into the hills or to the fringes, such as the lovely Natai beach just off Phuket island. Part limited by property size and part by the fact that staff teams are smaller (labour being more expensive here), service kitchens and staff quarters are minimal, if they exist at all, except for at very large, high-end properties.

Slower in Samui

Samui development has been slower than Phuket, somewhat hampered by limited seat numbers through its airport. The net result is a mix of stand-alone properties and complexes in a range of locations from inland hillside developments to absolute beach front, the latter always being considerably more popular with customers. Although many of Sri Lankas historic colonial buildings are now being given a new breath of life through their conversion into holiday homes, the countrys villa rental market is still very new. Pioneers have purchased and restored old houses, predominantly around Galle Fort and the south coast, well away from Colombo and the civil war front line. Since the end of the war, holiday property ventures on the island continue to evolve and some adventurous new design is creeping in. The market though remains small relative to its Thai and Indonesian counterparts and is still considered adventurous. There is no doubt that with customers demanding more personal service and privacy, the luxury private villa market will continue to evolve and grow, although with rising operational costs limiting financial returns and prohibitive land prices, that growth is unlikely to be as exponential as some might think.

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Pooja Kanda colonial style, Sri Lanka

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cheese
thanks to a strong interest in european cuisine and increasing awareness of the health benefits of dairy products, cheese is now taking its first precarious steps into asian kitchens, reports Liana Cafolla

say

hile cheese is widely used in western cooking, it is not a traditional ingredient in Asian cuisines. But as the spending power of people in the region grows, so too is their interest in sampling more Western specialities. While thousands of varieties of very different cheeses are produced around the world, palates new to cheese usually take their first intrepid tastes by sampling the simplest and blandest forms, such as sliced processed and cream cheeses, and it is these varieties that are selling best in Asia, say distributors. Unspreadable processed cheese showed the highest growth rate of 6% in 2010, according to a recent Euromonitor report on Hong Kong. As well as being mild in taste, these processed cheeses are highly versatile and are used in pizzas, hamburgers and sandwiches as well as in pastry kitchens. One company that offers a range of cream cheeses is Elle & Vire Professional. The company specialises in US and Australian cream cheeses, with a fat content of between 32% and 34%, both of which are widely used to make cheesecakes.

Galbani proposes all the best flavour of Parmigiano Reggiano D.O.P.


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Elle & Vire Professional Original American Cream Cheese is made in the US using a recipe dating from 1935

Distributed in : China : Angliss Food Service Limited (+ 852 2481 5111) / Hong Kong : Maxly Food Company Ltd (+ 852 255 271 28) / Indonesia : Pt. Saranakulina Intisejahtera (+ 6221 86 601 081) / Laos : Annam Fine Food Laos (+ 856 21 251 803) / Malaysia : Global Pacific Victory (M) Sdn Bhd (+ 603 4292 1266) / Singapore : Classic Fine Foods Singapore (+ 65 6501 5555) / South Korea : Maeil Dairies Co., Ltd (+ 82 2 2127 2215) / Thailand : Kim Chua Group Co, Ltd (+ 662 332 840 7) / Taiwan : Gourmets Partners Ltd (+ 886 2 2898 248) / Vietnam : Classic Fine Foods Vietnam (+ 84 8 37 40 71 05) .

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Lactalis Internationals range includes Galbani Paesano dry grated cheese

Keep it mild

Chinese consumers are sensitive to the taste of cheese: it must have a mild taste, not a too-strong cheese taste, says Christophe Fournier, marketing manager for Elle & Vire Professional. They also appreciate firm texture of cheesecakes. We sell our products mainly to chefs from hotels four or five stars pastry chains or coffee chains. Fournier says the companys sales in Asia have been increasing steadily for many years, and that chefs in the region are sensitive to the differences between Australian and US cream cheeses. The companys Original American Cream Cheese is made in the US using a recipe dating from 1935, and sold in blocks of 3Ibs or 30lbs, and in 15g portions. This is a typical cream cheese from the US, explains Fournier. Its texture, soft and creamy, is perfect for making smooth cheesecakes. Chefs may use it either hot or cold [in] cheesecakes, mousses, and more. The companys Australian cheese is firmer, less sour and less acidic than its US counterpart, making it easy to flavour and suitable for use in sweet or savoury cheesecakes and quiches. Its firm texture allows it to easily absorb liquids, such as cream and olive oil, increasing its versatility, explains Fournier. The biggest use of cream cheeses is in making cheesecakes, which are highly popular in Asia, where they are made using an almost infinite variety of flavours, says Fournier. We observe that the pastry chains are more and more numerous and that cheesecake, one of the most popular desserts all over the world, is a favourite dessert in Asia, he says. Cheesecake is really the core usage in the cream cheese business. In addition, Asian chefs are also using cream cheese to make mousses and ice-cream, and in the preparation of sauces and souffls, adds Fournier. Bega cheese, Australias biggest cheese packaging company, sells processed cheese slices and natural cheddar cheese in blocks, shreds and portions. The slices are used mainly in fast-food outlets on top of burgers and in club sandwiches while shredded cheddar and mozzarella cheeses are used in sauces, salads and on pizza. The company distributes about 100,000 tonnes of cheese per year, of which approximately 15% is exported to Asia and the Middle East, estimates Maurice Van Ryn, Begas manager of consumer products, international. Bega sells into all Southeast Asian and north Asian markets, with our largest markets being Malaysia, China and Taiwan, but also increasing sales into emerging markets such as Indonesia, Vietnam, Myanmar and Cambodia, says Van Ryn. He believes the cheese market is growing throughout Asia. There is a continuing improvement in the knowledge and understanding of the benefits of dairy food consumption and a certain Westernisation of tastes and demands for dairy products, including cheese. And what happens over time is that as people start eating cheese for the first time, they start with the plain low flavour products, like processed cheese slices, but after a while they become more adventurous and try stronger cheese like cheddar cheese and speciality cheese products, so we are seeing good strong growth in our natural cheddar products. But processed cheese still outsells natural cheese at a rate of five-to-one.

We are seeing good strong growth in our natural cheddar products. But processed cheese still outsells natural cheese at a rate of five to one Maurice Van Ryn, Bega
Parmesan cheese gelato made using fresh parmesan from Papi, an Italian small-plate restaurant in Hong Kong

Firm favourite

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Tasmanian Heritage Red Square is a traditional washed rind cheese with a mild earthy aroma and a creamy taste

Spreading the love

Elle & Vire Professional Original American Cream Cheese is made in the US using a recipe dating from 1935

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That growth is also being seen by Lactalis International, which has been producing cheese for more than 80 years. Its two best-known cheeses are Prsident and Galbani, and other products include fresh cheese, such as mozzarella, soft cheese like Camembert, as well as hard cheeses, blue cheeses and processed cheese. Asian consumers are truly becoming more and more interested in cheese, even if the cheese consumption is less important compared to Europe and North America, says Cline Ducher, assistant brand manager for Asia. She says the growth is due to several factors. First, the increase of living standards in big cities has an impact on Asian consumers behaviour, [and] they tend to follow European gastronomy, by buying imported products, she says. Asian consumers are also very curious, and are often searching for new culinary experiences. In addition, growing awareness of the health benefits of dairy products is encouraging Asians to buy cheese as a healthy, calcium and protein-rich food for all the family. Ducher says that while cheese is not a traditional part of Asian cuisine, Asian chefs are travelling more and consequently incorporating more Western techniques and ingredients into their cooking. Galbani mascarpone, for instance, is a top-selling product widely used to make the Italian dessert tiramisu. Adelyn Chee, brand manager, international, at LD&D Australia, agrees that increased exposure to Western cuisines in general, as well as wine, is boosting interest in cheese. From our in-market sales in Southeast Asia, brie, within the soft ripened cheese range, and cheddar, in hard cheeses, are most popular, as they both have a mild flavour profile for new users into the natural cheese category, she says. Wine consumption is also on the increase and cheese and wine pairing is highly promoted.

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All Emmi yoghurts are produced without gelatin

Cream of the crop


By Zara Horner ealth professionals have long advocated a daily consumption of dairy products and with the increased interest in nutrition it would seem consumers are listening and markets are reflecting this. In Asia-Pacific between 2004 and 2009, for example, yoghurt enjoyed an annual growth rate of 7.8%. The global market is projected to surpass US$67 billion by 2015 partly attributed to the advent of so-called functional foods, i.e. those people eat with a purpose in mind. In the case of yoghurt: for healthy bones and teeth, improved immunity and well-functioning digestive systems. Over recent years more conventional spoonable products have been joined by low-fat, no sugar, extra fruit varieties, yoghurt drinks, products specifically targeted at children, organic yoghurt, those with nuts and other additives, in an increasingly competitive market. Europe and Asia-Pacific dominate the global yoghurt market with more than 80% share of volume consumption. As Asia becomes more affluent and more concerned with lifestyle-related health issues such as diabetes and obesity, the market is bound to grow. Indeed, yoghurt consumption in Asia-Pacific is projected to reach 5.2 million tonnes this year. Brian Chan, chef de cuisine at the Grand Brasserie at the Waldorf Astoria in Shanghai, says he hasnt noticed any real trends or differences between local and Western guest yoghurt consumption, but I just know we go though a lot of yoghurt! The hotel offers a few flavoured yoghurts that are mixed inhouse, but the majority of guests prefer to do it themselves. A lot of people like plain yogurt, both full and low-fat, with the option of adding their own flavours, so we provide various coulis, dried and fresh fruits, nuts, cereals and more, so that guests can customise their own yoghurt, says Chan.

Cows in the Swiss alpine meadows (pic: emmi)


CM

Swiss milk and dairy products processor Emmi is one of the largest dairies in Europe and as such is synonymous with naturalness, quality and safety. Sustainability and eco-friendly have long been corporate catchwords with Emmi abstaining from the use of genetically modified products since 2005.
CY CMY K

MY

Creamy and smooth

To make their yoghurts, Emmi uses milk from cows which graze on herbs and grass in the Swiss alpine meadows, ensuring a unique and fresh tasting product which has a creamy, smooth texture. All Emmi yoghurts are produced without gelatin and are halal certified. There are 10 different flavours in 100g tubs, and five in 1kg pots. The yoghurts can be used for recipes and direct consumption. More and more of our products are set to be launched in Asian markets, notes Patrick Diss, sales director, head of export, Emmi. And, According to sales performance figures from 2011, the most popular dairy items in the Asia markets are yoghurts and cheese products. He believes the companys success is at least partly attributable to the many health scares and issues which have arisen concerning dairy products in Asia, especially among locally produced goods. It makes consumers in Asia demand higher standards and more selection. Danone is another international food and beverage company making in-roads into the Asia markets. Since the end of the 1980s, Danone has been developing and investing in production and business facilities in China. The core of its business on the Mainland is now biscuits, drinks and yoghurt. While Russia and the US are its two top markets, the company says that in China sales more than doubled in 2010.

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Loading strawberries at Beerenberg Farm

Preserving
the

culture

Are jams, preserves, and conserves as popular in Asia as elsewhere, and as choice expands, are demands changing in any noticeable way? Zara Horner reports
uests of all nationalities have come to expect certain elements to be present and correct at the breakfast offering with the selection of jams, preserves and conserves able to make or break a buffet. A random, unscientific, regional Facebook poll by the author revealed surprisingly passionate responses. I LOVE jam strawberry, apricot and blackberry. But my favourite cant be found here, rose hip, said Christa B. While Sally B said that when she stays at a hotel: I expect strawberry, raspberry, honey, and orange marmalade but often it seems to be mostly apricot who eats that? Id rather stay away from the honeycomb as too many people steady it with their fingers yuk! Its strawberry, blackcurrant and marmalade, all the way for Karen G, but Stella P has different tastes, Thick cut marmalade, not that insipid orange jelly stuff that too many places serve. And Marmite you cant beat hot buttered toast with Marmite. While Katie M revealed, I feel outraged when there is no marmalade. All of this goes a little against latest product developments, which are trending towards flavour combinations and the exotic. Carrot jam has always been popular in the Middle East and now varieties include pumpkin and courgette. In the West fruit varietals such as fig, pomegranate and quince are proving popular as well as more unusual berries such as lingenberry. In the West the sector is seeing a taste and texture explosion with the addition of nuts in Italy a pecan, raspberry and cherry jam and in the US a hazelnut and pear spread proving big hits. Jalapenos and chillies are being added to recipes as well as herbs and liquorice.

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The Darbo family first began producing preserves and conserves in 1879 and its all-natural fruit spreads are still prepared according to secret, traditional Austrian recipes

Spreads beyond breads

Manufacturers are marketing their products beyond the bread accompaniment as complements to cheeses, foie gras and pats, and as ice-cream and yoghurt toppings. But in Asia, things continue along more traditional trails with the local market small and expats plumping for old favourites. Beijing Andros Fr uit Co director of sales and development, Xavier Yeo, says that while Jams are mainly used with bread at breakfast [in the West], but breakfast habits in China, for example, are more for hot food such as congee and noodles, so the demand is not as high [as in the] West. However, Yeo notes things are changing. The consumption of jam in China has increased in the past three years due to changing habits of locals as well as more foreigners being stationed and travelling here. Jams and preserves producer Andros counts the regionally popular Bonne Maman among its brands. With more than 50% real fruit and no additives, 80% of five-star hotels, and airlines in China use our 30g jar, Yeo says, adding, 60% of four-star [properties] use our 14g portion jar. Below the four-star mark, the companys mass market, locally produced Fruit Force is popular. Regional InterContinental Hotels & Resorts use Bonne Maman and, as Hong Kong executive chef Graham Burst points out, for all nationalities, strawberry is still the most popular flavour.

Its not just preserves or jam, its culture. Hence in the short-term we do not have any new developments in terms of jam or preserves Xavier Yeo, Andros Fruit Co

We dont make the majority of jams in-house, due to the hotels very busy F&B operations and the time constraints, since jam making is a long and tedious process, he says. Also for storage reasons, now we order only what we need. Another reason is the cost of fruit in Asia. Jam is usually made from windfall fruit or during the prime season for a particular fruit. Fruit in Hong Kong is usually of too good a quality to jam, unless for a specific reason. Another factor, Burst says, is product cost. Jam is the same price to buy as to make, since the market is competitive. However, of course, the selection of flavours is predictable. At InterContinental Hong Kong, they make special jam flavours when there is a seasonal fruit surplus or a special request. For example, we have offered mango and ginger jam and pineapple jam, and for our afternoon tea set we serve homemade Earl Grey tea jam. Peter Find, executive chef at Hong Kongs The Ritz-Carlton, has a slightly different perspective. He agrees jams and preserves remain an important part of the breakfast table, and that strawberry is number one, but adds, People in Asia are more adventurous in exploring unique flavours of jams. Europeans are more into berries and Asians into citrus fruits. Find chooses the small family-run Belgian brand Belberry, because it offers high quality, unique and unusual flavours. We

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Regional InterContinental Hotels & Resorts use Bonne Maman products and says strawberry is still the most popular flavour across the board Peter Find, executive chef at Hong Kongs The Ritz-Carlton people in Asia are more adventurous in exploring unique flavours of jams

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s at Join u el Asia & Hot Food e gapor in Sin 2012 7 - 20, April 1

Classic strawberry jam from Beerenberg

are the only hotel in Hong Kong to use this brand. They have some unique flavours like purple fig, Victoria plum and pink grapefruit. While no jams are made in-house at the moment, plans are afoot to introduce them in the second half of this year. And, to complement a new organic poolside menu, Find will also offer organic jam. Echoing the FB straw poll, Yeo says the most popular flavours in Asia are strawberry and orange marmalade and that demand for organic, fair trade, low-sugar or high-fruit is not showing much in-road here. There is certain demand for organic products but only within a very small group. [And] there is a general misconception [about] low-sugar jam most of these jams use sugar substitutes that might not necessarily reduce calories nor offer any [other health] benefits. A good preserve or jam means it contains at least 50% fruit, with tangible fruit pieces and 50% sugar. Many brands on the market use less real fruit and sugar, instead adding concentrates, glucose syrup, starch and other additives in order to attain lower costs. Likewise for Anthony Paech, From my experience, organic products are not a priority [in Asia] only good packaging and great flavour at a competitive price. Jams are less popular in Asia than Europe or Australia, but honey is very popular in Asia especially really good quality Australian honey. The managing director of Beerenberg Farm, a family-owned and run strawberry farm in Australia, which produces its own brand jams, Paech says I think guests are looking for something familiar for breakfast. If you are on holiday or business, you can be eating strange foods and drinking more than usual. Breakfast is not a time to be challenged by exotic flavours. People are looking for pure, simple products, which they can trust.

Consistency is key
The difference between jams, preserves and conserves seems to be a matter of consistency. Ingredients stay pretty much the same, with one or two additions, and the words are practically interchangeable. The fact there are more conserves and preserves on the market now may have something to do with a strange food regulation introduced in some markets which set a legal limit on the fruit-sugar ratio in jam. Some consumers wanted more fruit than sugar and some companies renamed their products to overcome the discrepancy. Nevertheless, generally: Jams are made using crushed or chopped fruit, cooked quickly but gently with sugar to a soft pulp. Pectin and lemon juice may be added as binding agents Preserves are mixtures of fruit and sugar which leave the fruit pieces much larger, even whole Conserves consist of more than one fruit and may even include dried fruit pieces and nuts. They have a much thicker texture Meanwhile, jelly is a word often associated with jams but while made the same way jellies are clear spreads which are firm enough to hold their shape. They are made by filtering jam mixtures through cloth.

Beerenberg portion jams have been supplied to luxury hotels across Asia for over 20 years and Paech says portion control containers are always popular because they are a simple way to brand a breakfast with a well-packaged product not commonly available, so the guest feels they are getting a unique taste experience.

West out-eats East

The Darbo family has been making preserves in Austria since 1879. Over the years their range has extended to include honey, low-calorie spreads, sauces, compotes, syrups and even energy bars. Export manager Roland Huter believes the consumption of jams in Asia remains directly linked with consumption of bread. If no bread is eaten also no jam is consumed. Theres still a big difference in consumption quantities between Asia and Europe or US. Huter again points to strawberry as out-and-out regional number one flavour with raspberry, apricot and blueberry also popular, and honey. In answer to the question of whether or not customers are interested in organic or fair trade products, he says not yet. But suggests, High fruit varieties are becoming more and more popular. We do have jams with 55% or 70% fruit content. Low sugar jam is not yet a big trend in Asia. In Europe open presentation of jams is a popular buffet choice (see picture p68) In acrylic or ceramic pots, we have many different presentation tools, Huter says and in Asia portion packed jams are still far more popular due to hygiene reasons. Tellingly, when asked to outline latest or future developments, everyone remains tight-lipped. Andros Yeo says the company follows age-old recipes and has done for 75 years with no plans to change. Its not just preserves or jam, its culture. Hence in the short-term we do not have any new developments in terms of jam or preserves. And for Beerenbergs Paech the answer is Top secret!

The gold-ltered mineral water from Canada is the epitome of luxury and pleasure in their purest form. As a non-alcoholic counterpart to beverages such as champagne, ne wines, aperitifs and cocktails, Gize is the ideal drink for people interested in luxury who like to celebrate lifes special moments without alcohol. This luxury water is available as Still and Sparkling, as well as in four sophisticated avours. Only in the nest hotels, restaurants & bars. To become a Gize client go to www.gize.com or contact: Canadian Mineral Water S.A. sales@cmw.lu

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r i n k

r i n k

gold
liquid

Asia is now a big world player in the beer market, writes Robin Lynam
Distribution workers at a Dongguan brewery by SABMillers Chinese JV, CR Snow. Snow is Chinas top selling beer. (Credit: Jason Alden/OneRedEye) Peroni Nastro Azzurro, the worlds leading premium Italian lager

t has taken a long time to get to this point, but with Asia now ahead of Europe in terms of the volume of beer we consume, the region is finally emerging as a serious market for high quality, relatively highly priced craft beers and other niche brews. Not that this need worry the big players particularly. They continue to dominate a market which some analysts predict will be worth more than US$144 billion this year and which keeps growing. Chinas beer market the worlds largest is expanding at a rate of about 10% per year, and Vietnam, the third largest market in Asia after China and Japan, is forecast to double its 2010 consumption to almost six million kilolitres per annum by 2020. International behemoths Anheuser-Busch InBev, SABMiller, Carlsberg and Heineken between them account for nearly half the worlds beer sales, and Asia has its own brewing giants in Japans Kirin, Asahi, Sapporo, and Suntory; Chinas Tsingtao and China Resources Breweries; the Philippines San Miguel; Thailands ThaiBev; and Singapores Asia Pacific Breweries. In Asia the big breweries also tend to dominate distribution of brands other than their own proprietary labels, which strengthens their leadership position further. In addition to our own brands, including San Miguel, San Mig Light, Blue Ice, and other economy brands such as Valor and Knight, we also distribute some international brands [in Hong Kong and Macau] including Stella Artois, Hoegaarden, Becks, Boddingtons, Lowenbrau, Leffe, Budweiser, Harbin, James Boags and Samuel Adams, explains San Miguel Hong Kongs Wesley Chung.
Guinness enjoys a strong presence around Asia

Most of the brands are in a growing trend here in Hong Kong, whereas premium imported brands have shown more significant growth in the past few years in the mid to high-end segment.

A large niche

Paolo Ponghellini, general manager of Hong Kong based Liquid Assets, which distributes a range of mostly heritage driven beers in Hong Kong and China, agrees that the niche beer business is growing rapidly. More and more organisations are promoting the culture behind beer, and many for reasons of passion rather than business, says Ponghellini. For example, there is a new organisation doing an event in Hong Kong this month promoting microbreweries from all over the world. Promotion has increased and the culture has accordingly grown. The organisation is Beertopia, which will hold its first major event this month, featuring over 90 craft beers from around the world, many of them represented in the local market by specialist importers such as Liquid Assets, Northeast Wines and Spirits, The Beer Bay, Hop Leaf, and Hong Kongs Globe pub, which in an interesting example of the way the niche beer business often works is an importer and distributor in its own right as well as an F&B outlet. In the three years Ive been in Hong Kong, I havent seen any events similar to the traditional beer festivals you find in North America, says Jonathan So, founder of Beertopia Hong Kong. That is what this festival aims to change. According to Hop Leaf chief executive, Jeff Boda, a visit to the event should open the minds and palates of consumers and F & B professionals alike.

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Haywards 5000, the largest strong brand in the country, brewed by SABMiller India

Big players such as Carlsberg spend a lot on product promotion

Monteiths Golden Lager from New Zealand

For those new to the scene, its easy to take part in. Some beers are subtle, some brash. Some are sweet, some bitter. Some are flavoured with chocolate, others with fruit, and others with wheat. Education is the key, too, with a festival like this. Were not just there to pour some of the worlds best beers. Were there to answer questions, there to guide people who have never had beer before, to suggest offerings that are familiar to their palate before they move on to something stronger, more beguiling, Boda says. Not surprisingly, the interest in niche and craft beers is flowering primarily in the regions more sophisticated cities, among them Hong Kong, Singapore, and Shanghai, but according to Ponghellini there is also a surprisingly high level of interest in some of Chinas secondary cities. In Shanghai and Beijing business is good, but in Dalian in the far north they do one of the most important beer festivals in all China, and we are present every year. The interest is growing everywhere, he observes. One measure of that interest is that Liquid Assets has been active in Hong Kong since 1999, but when it began to address the China market more recently it found that many of the niche beers it had represented successfully in the SAR already had arrangements for Mainland distribution. In Hong Kong, even working only with artisanal breweries and products, we were free to distribute Chimay, which is a 150-year-old Belgian beer, or Duvel, or Brooklyn Brewery. Those are significant names in the world of beer, even if they are not that commercial. Later we started the business in China and were able to secure only some of the brands that we have in Hong Kong. We have Fullers in both markets, and for us it is one of the most

important brands. We do more than 20% here in Hong Kong of our total turnover with Fullers Group beers, and all the companies related to the Fullers Group. In China Fullers is 65% to 70% of the business, Ponghellini explains. In China the idea of beer as a premium product is relatively new, but wealthier younger drinkers appear to be open to the idea of brews that cost as much as imported wines. The market in China is squeezed to the bottom and the top, says Ponghellini. China drinks a lot of cheap, easy drinking beer. You cant really compare the development of the beer market with the wine market there, because beer is never going to be a status symbol. No matter how complex it is it will never cost as much as a bottle of Chateau Lafite or Romane-Conti. Quality beers are just appreciated by people who have developed their appreciation in terms of a personal feeling for what they are drinking. There is no middle range product. Also of course in China beer attracts a very high tax, whereas in Hong Kong there is no tax. Nevertheless, the sort of consumers companies such as Liquid Assets, or Solar Max, which also imports high quality beers from Europe, are looking for probably also drink wine, and it is not a coincidence that both they and Northeast Wines and Spirits, among others, are also wine importers.

Make the food connection

Ponghellini believes the key to marketing craft beers in the region is to establish them in the mind of the consumer not as a cold drink on a hot day, but, like wine, as a natural partner to food.

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Carlsberg anticipates continued growth in key markets across Asia in 2012

Change partnerS
For many international brewers, sales in traditional markets are coming under pressure, partly because of economically troubled times and partly because of other factors including growing concerns at the perceived connections between alcohol consumption and health risks. As a result they are increasingly looking to emerging markets in Latin America, Africa and particularly Asia-Pacific. In February Guinness, which has had a strong presence in the region with its dark beers for decades, announced a sixmonth increase in sales of 5% in emergent markets, as sales fell in Europe, including the home market of Ireland. Guinness in its various forms remains popular in Asia, as does the brands Irish cream ale Kilkenny. Heineken, which in February (2012) announced revenue growth of 3.6% for 2011, also owes much of that margin to Asia. Jean-Franois van Boxmeer, chairman of the executive board and CEO, commented on particularly strong brand performances in Brazil, China, France, Nigeria and Vietnam, adding that Heineken was also launched in Mexico and India, two attractive growth markets. Carlsberg in announcing its 2012 earnings expectations forecast Low single-digit decline in the Northern & Western European markets, the Russian market reverting to modest growth during 2012, and Continued growth in key markets across Asia. At the same time links are strengthening between Asian and Western international brewers through mergers and joint ventures. Last year saw Carlsberg enter into a joint venture with the Chongqing Brewery to operate 12 breweries on the Chinese Mainland, and Anheuser-Busch InBevs acquisition of Chinas Weixue Beer Group. China Resources Snow Breweries, itself a joint venture between China Resources and SABMiller, acquired a 49% stake in Jiangsu Dafuhao Breweries and 100% of Shanghai Asia Pacific Brewery from Heineken. At press time the future ownership of Chinas Kingway Brewery, in which Heineken has a stake, had yet to be decided, but Anheuser-Busch InBev, China Resources and Beijing Yanjing Brewery were on the shortlist. Also last year Japans Kirin acquired a controlling interest in Brazils Schincariol. The takeover of Fosters by SABMiller also took place in 2011.

Pouring pints at The Pawn bar Hong Kong

Now people understand that some beers are gastronomic beers, to be drunk paired with food rather than just as a refreshing beverage. People are also conscious that there is a story behind beer, a tradition and a culture. We are now promoting products from that cultural point of view, so we work with 150-year-old or 200-year-old breweries. People now understand that, they may not be the most easyto-drink beers, but they are more complex and elegant and a better match with food. There is a growing knowledge about the culture of these beers, Ponghellini observes. Perhaps partly because progress has been made in this area, hotels which have traditionally worked mostly with big beer companies are beginning to take more of an interest in less obvious beers, although Ponghellini adds that budgetary constraints remain an obstacle to the development of that business. A lot of hotels are starting to look at [niche] beers but they care a lot about the price. Normally they have a policy that the cost must be around 25% to 29% of the price, and that makes it hard for them to sell quality beers. Draught beer is something hotels like because of the high profitability. Commercial distributors like Carlsberg, or Heineken or San Miguel can spend a lot of money to promote their beers, and that makes it hard for us to find space in the hotels, but slowly, slowly, they are beginning to ask. There has been an increase in interest just recently, he concludes.

Headquarter Office: Mr. Steve Cooley 2700 Richards Road Bellevue, WA 98005 U.S.A. PH: +1(425) 643-1805 FAX: +1(425) 747-4221 Email: steve@pacificvalleyfoods.com

China Sales Office: Mr. Tony Wang 2210, China Merchant Tower 161, Lujiazui Dong Road Shanghai, China 200120 Ph- 86-21-5888-7101 Cell- 86-1350-170-8460 Email: tonydh@vip.163.com

Tokyo Sales Office: Mr. Shizuo Nakagawa Tomizen Bldg, 8F 2-11-4 Ginza, Chuo-ku Tokyo, Japan 104-0061 Ph- 81-90-7738-7122 Email: nakagawainternational@jcom.home.ne.jp

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q u i p M E n t

Safemark Systems Asias EN 5.3 safe has room to store 17 laptops, purses, cameras and iPods, among others

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Having easy-to-use systems to manage the safes, with control over personnel authorised to perform emergency openings, and total visibility of who has performed these actions through robust auditing capabilities, is key Jennifer Ferris, Safemark Systems

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Quality hotels will always be the target of determined thieves, but safe manufacturers offer one of the strongest lines of defence, writes Daniel Creffield

n incident which took place earlier this year in Hong Kong illustrates the ongoing importance of the guest room safe. Swiss jeweller Caroline Gruosi-Scheufele, 49, left a stunning ring in a well-known five-star hotel bathroom in Hong Kong while in the territory for the opening of a new Chopard store. She raced back seven minutes later only to discover it had gone. The piece, made by Chopard, the family firm which GruosiScheufele runs with her brother Karl, consists of a emerald sitting between two diamonds of 1.15 and 1.29 carats, with another 674 small diamonds around the band, and is worth around US$1.58 million. While the single most valuable item most people staying at hotels will have with them is more likely to be a laptop computer, the theft of the ring demonstrates that no property, however prestigious, is risk-free.

And while most will back up important documents, and computers are replaceable, having your laptop stolen is nevertheless frustrating and time consuming. Jennifer Ferris, vice president sales, Asia-Pacific and Middle East at Safemark Systems Asia, says that the design of safes is still based primarily around accommodating a 17 laptop. And she adds that as with any purchasing decision, while many factors are taken into account when considering what safe systems to invest in, for the international management companies, security is high on the list. Having easy-to-use systems to manage the safes, with control over personnel authorised to perform emergency openings, and total visibility of who has performed these actions through robust auditing capabilities, is key, she says, adding that being able to disable the use of master codes and the lack of security that is associated with the use of these is also vital, as is having the peace of mind to know that their safe supplier will stand behind them should a problem occur.

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Stringent requirements

Safemark has passed stringent brand requirements and signed indemnity agreements with 39 of the top 40 hotel chains. Coupled with our fiveyear warranty and industry exclusive US$10,000 warranty against theft by forced entry we tick the box on all of these security concerns. Safemark, a US company in operation since 1983, has its strongest sales base in North America, but with the opening of an office in Hong

www.SAFEMARK.com
1 (800) 255 8818 | Toll Free in USA 1 (800) 299 0044 | International

HEADQUARTERS

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+ 852 2577 7113 AsiaPacific@safemark.com

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Guangdong Be-Techs 3001D-3HL model

Quality manufacturers have to emphasise the benefit of using a real hotel safe made specifically for hotels according to their requirements and standards David Brosh, president, Safeplace

The DP 5.3 from Safemark Systems Asia is installed on a fixed shelf and provides users with a top-down view into the safe Magna-C4 from Safeplace Ltd

Its most popular hotel room safes are the K-BE200, K-JG20 and K-FG300 models. The K-BE200 model comes in black, ivory and grey, has an ADA-compliant keypad, enhanced LED display, takes four AA batteries, has wrong code input warning, a three to six-digit guest code and six-digit master code with last 100 times opening/locking records, a battery auto test and alarm and mechanical failsafe override key. It is 420cm wide, 380cm deep and 200cm high, although the company says that the size can be customised. Metal Safe Equipment Manufacturing says it works constantly to improve the quality, technology and service it offers, and having already opened the market in Asia, its next target is expanding worldwide. Michael Leung, director of oversea business development with Be-Tech Security Systems. in Guangdong, China, says the company is also exporting its products to the worldwide market, especially Thailand, Malaysia, Indonesia, Taiwan and Vietnam. He adds these countries continue to offer enormous potential, especially as the hospitality industry continues to grow. Leung says Be-Tech Security Systems most popular products are hotel door locks and in-room safes, and that hotels mainly look for reliability from manufacturers.

Kong in 2008, operations have now extended across the Asia-Pacific region and the Middle East and most recently into Europe with the opening of an office there in late 2010. Now a truly global company, Safemark has recently been awarded global approval by Marriott and Hilton to add to its global Fairmont approval and regional approval from the likes of IHG and Starwood. With these approvals from the big international chains we are also rapidly expanding our approvals and meeting the specifications of many of the regional players, and see our sales numbers growing as a result, says Ferris.

Fronting-up

Suzhou Metal Safes K-BE528

Throughout Asia-Pacific and the Middle East, Safemarks most popular items are front-opening safes in a combination of sizes suitable for both 15 and 17 laptops. Whereas in the North America market, the percentage of sales of safes to accommodate a 17 laptop are much higher. In terms of current and coming trends, Ferris says drawer safes are still creating a lot of buzz within the design community because they offer a chance for the safes to move out of the wardrobe and to another location in the room to help facilitate easier guest use. But top-opening drawer safes have some potential drawbacks in areas such as reduced life of case goods, reliance on hydraulic arms to keep heavy doors open and small storage areas. Safemark has recently released a drawer pullout safe to address these concerns. Our DP 5.3 safe is installed on a fixed shelf, has ample space to not only accommodate a 17 laptop but room left over for DSLR cameras, purses, iPads and so much more. It still gives the user that wonderful top-down view into the safe but without problematic hydraulic arms, sagging drawers or damaged furniture. Safeplace has been a provider of hotel safes since 1987, and is an

approved vendor to many upscale chains and cruise ships. The company sells its products in more than 50 countries and says its most popular items are its Tiara Top-Open (drawer) safe and the Magna800. David Brosh, president, says that in terms of new developments in the industry, additional features, such as a power outlet and internal lighting have been growing in demand. Safes are a must amenity in upscale hotels and resorts and getting bigger in order to accommodate more than a laptop. Design and overall look and colours make an impact on decision makers, especially in boutique and contemporary hotels, Brosh believes. He says that hotels make decisions about what systems to invest in based on personal experience/knowledge, recognised and approved brands, design and pricing, but many manufacturers make almost identical, low-quality safes at low prices.

Take a peek at the future: EXTREME

Real safes for real hotels

Because of this, quality manufacturers have to emphasise the benefit of using a real hotel safe made specifically for hotels according to their requirements and standards. Our safes were developed based on long experience and real feedback from the field. We know hotel safes inside out, and focus only on that niche. Suzhou Metal Safe Equipment Manufacturing specialises in the research and production of security products, including safes, security boxes, gun cabinets, fireboxes and more. Producing more than 30,000 units per year from its factory in Jiangshu, China, the company utilises advanced machinery and equipment and is subject to a strict international standard quality system. Products incorporate mechanical, electronic, fingerprint, card, remote control and networked professional system solutions and Suzhous clients include international high-end hotels, including the InterContinental Group, Accor, Sheraton and others.

the innovation you dream of.

the service you expect.

the quality you expect.

when it counts
Safeplace Ltd. Contact: Ravid Brosh, sales@safeplace.co.il, www.safeplace.co.il

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LouNgiNg

around

With the rising popularity of resort style properties, and increasing numbers of hotels joining the rooftop and terrace craze, the future has never looked brighter for the outside furniture industry. Zara Horner finds out more

he trend may be towards outdoor lounge and dining, but in terms of the furniture required for these areas the hospitality industry has very specific requirements to fulfill: Flexibility layouts can be changed according to need Stackable and lightweight to enable storage and lessen the risk of staff injury Easy maintenance Durable These are just four considerations, matched in importance by the need to reflect interior styling and brand message. But it would seem manufacturers are managing to keep up. The outside hospitality setting is very big at the moment, agrees Craig Pallister, managing director of Everything Under the Sun, regional provider of high-end outdoor furniture and accessories, not least because its a proven revenue generator, so across the board existing properties, new developments and anywhere going through renovations are factoring [it in]. Offering outdoor settings is a trend happening across the region, though Pallister points out that it has always been big in certain areas, specifically Singapore, which has always had outdoors but now even more so after the Marina Bay Sands [opening] and the wharf area redevelopment, which is all al fresco dining. While handy for increasing seating capacities, outdoor dining and bar areas also enable that all-important differentiation.
Tropitones outdoor furniture ranges from simple and affordable to luxurious the Elance Sling chaise lounges are wheeled and stackable

Schaerer Coffee Prime

The Schaerer Coffee Prime at Food'n Hotel Asia 2012 : 17. - 20. April 2012 Hall 5 / Stand 5E1-07
Schaerer Coffee Prime

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

The first choice for connoisseurs and accountants


Gourmet beverages at the press of a button simply prepared in perfect quality. Disposable concept for fresh milk: no cleaning, no chemicals. Perfect for self-service thanks to the "TouchIT" touch screen user panel. Cost-saving and environmentally friendly to operate and clean.

Cane Lines Diamond range utilises patented TEX fabric covered sofa and seat cushions which are weather resistant

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Schaerer AG, Allmendweg 8, 4528 Zuchwil, Switzerland, t: 032 681 62 00, info@schaerer.com

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Outdoor furniture selected for commercial installations will have to endure a tremendous amount of use and probably an ample amount of abuse as well Gina Toriyama, Universal Sourcing And Marketing
fashioned beanbag, thanks to a fresh innovation a secret mix of crushed quick-dry foam and beads [sun buns can be placed] in the garden, at the beach or on a deck, De Wilde says. Accessories may be key to the success of the outdoor setting in Asia, where brightly coloured parasols and cushions may be enhanced with ambient LED lighting, but Pallister points out cushions are always a problem for hospitality staff. Taking in and out, according to weather fluctuations, is a pain. Storing adds another burden. But once again manufacturers have risen to the challenge, Pallister says. Danish brand, Cane Line has [a] fully waterproof upholstered

Sunitures sun bun bean bags contains a mix of crushed quick-dry foam and beads and can be used in the garden, at the beach, or on a deck

which includes window sills, faades, balconies, terrace flooring, and table tops with an impregnable surface, which can be coloured, Pallister explains. The Wezarlit table tops come in a variety of shades and seven shapes and are practically impervious to mechanical, thermal and chemical influences, says the company. Smooth, closed surfaces make these certified-sustainable tables easy to clean and hygienic. They are also UV resistant.

Style and comfort

Tropitone Elance Relaxed Sling

Material gain

Theres been a huge decline in [square-edged] woven-look furniture, Pallister says. Because cheap copies from China flooded the market. Now there are all sorts of materials available and properties such as the Sheraton and Holiday Inn in Macau are taking advantage of this, opting for South Pacific, Polynesian looks with softer curvy lines or more sharp contemporary straight lines. Aluminium mesh no cushions required teak wood, glass table tops and high-pressure laminate (HPL) are some of the new looks. HPL has traditionally been used as cladding on the outside of buildings. Its easy to maintain, and fire and water resistant, Pallister explains. German company Wezarlit creates a treated wood product range

For Kurt De Wilde outdoor furniture specialist Sunitures commercial director for Asia style and comfort are equally important to practical considerations. Adding cushions, pillows, and covers we recommend and use Sunbrella fabrics in customised shapes and sizes instantly updates a space, he says. Cushions made to fit existing furniture, with appropriate firmness depending on the target market, and throw pillows to up the comfort factor when applicable and possible differentiate [a place]. A restaurant can have exactly the same teak furniture as its neighbour, but once cushions are put in to echo the establishments logo, the space becomes uniquely its own. Removable covers are also an important consideration. Suniture outdoor sofa covers are stain-resistant, machine-washable and bleach-safe. Easily replaced according to the season, a mood or an event, the covers are TUV-tested and come in any colour combination required. But, De Wilde says it is important to use the same colour scheme outdoors as in to help recreate and maintain atmosphere. An interesting development has been the use of beanbags. A staple in relaxed, laid-back indoor settings, they have been reinvented for use outside. Sunitures version is the sun bun. A hybrid of your good old-

Visit at at FHA, Stand Z-E54 Visit us us Gulfood Stand 4M3-01


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Square, armed and armless Ava chairs from Capdell

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Suniture furniture at Langham Place Hong Kong

Everything Under the Sun furniture at the Hong Kong Excelsior Hotels Talk Of The Town

Outdoor furniture for public use in Asia is under a lot of stress. An unpredictable tropical climate of strong UV light, wind, rain and often salt and sand all adds up. Plus, Staining from sulphur, carbon and other air pollutants, [and] liberal applications of sun tan oil all do damage, Toriyama says. Outdoor furniture selected for commercial installations will have to endure a tremendous amount of use and probably an ample amount of abuse as well. This year, USAM is recommending the latest ranges from US companies Tropitone, TUCCI, and Durawera. Tropitone was the first company to use powder coatings and is a pioneer of acrylic tabletops. Their outdoor furniture [ranges from] simple and affordable to luxurious and moderately expensive. Classic, and contemporary [stylings may be] customised using 16 different frame colours, over 300 fabrics and a wide variety of finish palettes and tops. TUCCI designs and creates shade products. Based on a modular system, which simplifies maintenance and increases resilience to the outdoor elements, TUCCI offers a wide range of products from classic umbrellas to pavilions and cabanas, Toriyama says. The styles vary from contemporary to vintage, but always with fun, comfortable, leisurely living in mind. Form and function [are] the foundation of their innovation. Durawera is synthetic woven furniture. Synthetic rattan is a very attractive alternative to natural rattan because of the similarities in texture and appearance, Toriyama says. Flexible, resistant to UV rays, resilient to weather conditions, in addition, the colour does not fade and the materials are environmentally friendly and recyclable.

Everything Under the Sun supplies the Umbrosa ParaFlex series of parasols

multiple parasols mounted on a single pole. Great for space saving.

Take it outside

Tropitones Cabana Club collection was inspired by resorts in Bali

furniture [range], Diamond. The patented TEX fabric covered [sofa and seat] cushions can be left outdoors even in rain. The furniture is made with lightweight aluminium frames, over which soft cushions made from quick-dry foam with an antibacterial finish are stretched. Its interesting from all angles a difficult challenge when the furniture is placed in an outdoor setting where there is often lots of open space around it, says the company. The Umbrosa ParaFlex series of parasols is another great product for the hospitality industry, says Pallister. These are suited for places with limited space and are designed to be wall mounted or have

Marcos de Nutte, area export manager for Spanish furniture design and production house Capdell thinks outdoor spaces are becoming increasingly important in Asia because of their versatility. Useful as areas for drinks, snacks, lunches, dinner or all of the above, de Nutte says We spend much of the time inside buildings so it is very pleasant to stay outside on a terrace or roof top. And often to enjoy a great view, too. The biggest challenge is to provide furniture which ticks all the boxes from style and comfort to storage and maintenance, de Nutte says. Materials [used] are an important [consideration] as a piece made with good materials will be easy to maintain, will give comfort and will make it more durable so the image of the restaurant or hotel will remain in a better condition for a long time. Capdell is undergoing a big change since last year, de Nutte admits. We started a complete reinvention of the company. This decision was made to adapt to the new contemporary trend of the market. This follows a north European style with light lines where natural materials [have] become more important. Its not just revenue raising which has made outside spaces important in Asia. With the new non-smoking rules for interior spaces, it is important for hotels and restaurants to offer alternative seating, points out Gina Toriyama, chief operating officer at Universal Sourcing And Marketing (USAM).

New: Espresso
Bravilor Bonamat proudly presents the espresso machine: a compact table top machine with a touch screen. The perfect combination of modern technologies and the quality which you are used to with our filter-, instant- and fresh brew machines.
See and taste the quality of our espresso machine and experience the Barista Touch!

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sales@bravilor.com www.bravilor.com

The taste of quality worldwide


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a passion to inspire

rising to the occasion


The bakery industry is one of Asias fastest-growing food sectors, recording a continuous rise in turnover. What are the latest trends in bakery equipment, asks Daniel Creffield
MIWE Cube:Air and Cube:Stone units

hether handcrafted bread, cakes and pastries or large-scale production utilising state-of-the-art equipment, Asia-Pacifics baking and confectionery industry is exhibiting strong growth. And in terms of long-term potential, the region is projected to take the global lead, expanding at the highest rate of more than 5% through until 2015, according to industry sources. Getting the equipment in place which can cater to this increased demand is therefore crucial to the bakers and pastry chefs at the sharp end of the production process. Etienne Irazoqui, a pastry chef and director of kitchen operation in Thailand for a soon-to-open pastry shop chain, says that automation and high-tech is playing a greater part than ever before. It is more important than 20 years ago, as staff are often not as well-trained and passionate as previously, he believes, adding that this is not a situation specific to Asia, as in France the same problem exists. Automation, therefore, not only saves time, it also provides a consistency you can almost never get otherwise, he says. And if used effectively, automation also provides safer food and better hygiene practice. It can also ensure that your team is able to have a social life, he laughs, acknowledging the long hours many catering professionals put in and traditional practices still in operation. In terms of making decisions about what bakery equipment to invest in, Irazoqui says he looks at several factors. Firstly the end product, because mainly you dont buy the same equipment if you operate a 900-room hotel or a small, fine-dining pastry shop. What do I really need what will make a difference in my customers experience and what will enhance the efficiency and

Steelite Inter nationals is a world leading manufacturer and supplier of award-winning inspirational tableware for the hospitality market. The simply stunning new Optik range of fers innovation within a classic environment. Per fect for banqueting or fine dining, each item carries its own unique, but sympathetic version of the embossment, adding an air of individuality, sophistication, and surprise.

N o w l et us inspire you
T +44(0)1782 821000 F +44(0)1782 819926 www.steelite.com ngreen@steelite.com

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Co n n x i o n Rew a rd s
Innovating

driving results from customer intelligence

Are You Connecting with Your Customers?


MIWE was founded in 1919 and has become synonymous with innovation in the baking industry over the last 90 years, including the introduction of the rack oven to Central Europe and the targeted development of sight and smell baking which led to the widespread use of in-store baking. With 700 employees at three production locations in Germany, eight worldwide subsidiaries and representatives in around another 40, MIWE has become a global player on the baking market. With a reputation for heating and cooling processes for bakeries, automation technology and plant construction, MIWE has a wide range of products, from small in-store baking ovens, deck ovens, rack ovens, refrigeration, prooving units and loading systems up to large industrial sizes. The firm engineers complete bakery solutions and supports energy efficiency concepts. MIWE MD, Eike Zuckschwerdt says as the cost of manpower increases automation now plays a large role in the bakery process. He also stresses the importance of environmental issues, highlighting the new energy-efficient rack ovens such as the MIWE roll-in e+. The new MIWE roll-in e+ is a rack oven that combines energy efficiency and perfect baking capacity, he enthuses. With its revised air control and environmental control system, it gives the best baking results, the highest degree of evenness, the greatest possible flexibility and shortest possible recovery cycles for the bakery.
+ Targeted Approach
Connxion Rewards assists customer facing businesses to enhance their customer interactions and maximize returns. We provide insight so that you have an intimate understanding of your clients needs and can engage them 1:1.

Kolb supplies and installs a wide range of bakery and kitchen equipment

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Excite and delight your valued customers to in turn develop brand loyalty, increase repeat custom and competitiveness.

Salva Industrial is a leading manufacturer of baking equipment for hotels

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We understand the importance of recognizing your loyal and high value customers. Equally valuable today are the platforms and technology that provide these important clients with a voice. Engage and delight your customers and empower them to endorse your business.

Pic: Kolb Etienne Irazoqui automation can save time and provide consistency

Bongard Roll in Retarder Proofer from Williams Refrigeration Hong Kong

happiness of my team? Because a happy team makes great cakes! Mabel Leung, general manager sales and marketing at Williams Refrigeration Hong Kong, says hotels look for good quality and performance bakery equipment, a reliable brand (in many cases imported from Europe), and a complete product line. For the hotel market, Williams most popular items include the Bongard Soleo Deck Oven, BFC series Roll in Retarder Proofer and R6.43E Rotary Rack Oven. The Soleo Deck Oven is ideal for bread and pasty baking, Leung adds, while the Roll in Retarder Proofer allows an overnight proofing which is key to delivering an authentic European bread. The Rotary Rack Oven is easy for managing a large batch of baking with consistent quality.

Founded in Austria in 1935, Kolb arrived in Hong Kong in 1986, from where it serves its clients in the SAR, Macau, China, Cambodia, Manila, Singapore, Thailand, Malaysia, Indonesia and Vietnam. A leader in the supply and installation of bakery and kitchen equipment, as well as a supplier of food ingredients, Peter D. Suter, Kolbs marketing director, says that each installation the company carries also includes consultancy, supply and follow up. Suter says in terms of current and coming trends across the region, he sees a lot of action in the small craft bakery sector ... cafe bakeries are coming up like mushrooms. He adds that he also sees even big industries investing in new equipment, more energy saving items, labour saving, environmentally friendly appliances. Kolbs most popular items include MIWE Condo Deck ovens, Rack ovens, Aero, Back-combi, MIWE Cube:Stone, Cube:Air and Cube:Fire and GVA Retarders. He says automation is playing an increasing part in the process. Modern bakeries are looking towards bulk handling flour systems, ultrasonic cake slicing equipment that result in a clean-cut, multipurpose application, automatic loaf handling systems and advanced slicing and packaging equipment. He adds that many hotels are outsourcing bakery items to save on manpower and equipment and bake-out fresh produce more often during the day. In terms of current trends, he says that currently everyone is offering macaroons and Luxembourger (a smaller, lighter macaroon). Everyone seems to want to have a go at this at the moment, he observes. Its quite amazing what is happening in this sector.

Big industries are investing in new equipment, more energy saving items, labour saving and environmentally friendly appliances Peter D. Suter, Kolb
Meanwhile the MIWE condo, an authentic and versatile baking oven, has been given a new, yet traditional, visual appearance. More and more bakers ask for a nostalgic look in order to give the craft impression. This is our answer to this trend, says Zuckschwerdt. Another third baking component of the MIWE Cube: is fire aimed at products such as pizza, tarte flambe and pretzels, which require especially high temperatures up to 350C. Bakers can now choose between these three different baking modules for attractive baking in the presence of the customer, and combine them at will, according to the individual component, he adds. Established in 1943 in Spain, Salva Industrial is a leading manufacturer of baking equipment for hotels, with subsidiary companies in Dubai and Singapore. The firm recently formed a business alliance with Amasadoras Saus, which has been manufacturing mixers since 1897. With an ovens, refrigeration, machines and mixers division, Patxi Iraeta, commercial director with the company, says the company offers a complete range of equipment. From mixers, machines and automation machines, retarder proovers to a complete range of baking ovens, Salva is able to provide a complete bakery equipment service.

Connxion Rewards Oers Customer Focused Loyalty & Engagement Marketing Services to Enhance Your B2C Marketing Strategies:
Multi-Channel Loyalty Card & Customer Engagement Programs Loyalty Product Modeling (Maximize Yield from your Loyalty Program) Tag & Track Frequent Guest Recognition Programs Points & Rewards Recognition Programs Electronic Direct Marketing Campaigns Outbound 1:1 Direct Voice Marketing Campaigns Marketing Collaterals & Digital Execution Customer Intelligence / Market Insight / Focus Groups Digital Engagement - Smart Card Programs / Mobile Applications / Social Media

Dierent Customers, Dierent Needs.

Customization is key!
Customization & conceptual exibility are both paramount to your customer engagement strategy. Connxions mission statement: Driving results from customer intelligence makes reference to the importance of knowing who your customers are and how they touch (or dont touch) with your business. We recognize that in todays competitive marketplace, clients themselves know the value of repeat custom, particularly amongst high-end products, but even mid-range product buyers are coming to expect recognition and incentives for their loyalty. Aligning the right strategy for the right audience is vital. Applying a one size ts all or blanket marketing approach can yield some returns and this in turn can lead organizations to believe that their marketing eorts are on target. Our experience and results show this type of approach to be highly inecient and in some instances may even detract from your brand proposition or force clients to tune-out from relevant products or services. Targeted, timely and relevant engagement is the only way to build a connection with your customers and target market. Connxion can help you to yield a more ecient return on your marketing $ and allow your business to tap unrealized market potential. Glen Grosic General Manager Connxion Rewards

Email : info@connxionrewards.com Hong Kong : +852 3154 9435 China : +86 21 3305 1300

driving results from customer intelligence

www.connxionrewards.com
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A subsidiary of the

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Presentation is key
Hospitality industry products provider, Bentley Europe, has introduced a unique wine cooler. Made from one piece of aluminium, once ice has been added, the container will cool down within two minutes and stay cold for at least two hours. A chamber below the bottle keeps the bottle dry while labels remain visible through a panel.Traditional coolers lower liquid temperatures too much, says the company, compromising the taste of the wine. The new Dutch-designed cooler takes care of this. Available in two sizes and various colours. For more information: www.bentleyeurope.com

Rest easy
Hong Kongs only green certified linen company, Burnt Oringe, is the first linen company globally to receive the Green Seal. Purchasing Burnt Oringe linen means hospitality customers can assure their guests of a full committment to environmental care, even down to the sheets on the bed. Burnt Oringes latest initiatives involve a tree-planting scheme whereby for every set of linen bought one native tree is planted on the customers behalf in their name and a textile-recycling scheme. Recognising that thousands of tonnes of bed linen are discarded and used as landfill, The Burnt Oringe Recycle Program takes old and unwanted linen and determines how it can be reused. Linen that is still in good condition is laundered and distributed to people in need within the region. The rest is recycled. Using fair trade cotton and other environmentally friendly fabrics without compromising luxury, Burnt Oringe offers customers a unique, eco-friendly, luxurious option for their bedding needs. Bespoke ranges are available. For more information: www.burntoringe.com

Making the connection


Connxion Rewards is a provider of loyalty card marketing and customer engagement services aimed at medium-sized high-end luxury and boutique hotel properties. By limiting the volume of clients the company aims to remain product development focused, innovative, and committed to service delivery and successful revenue growth. With this in mind, Connxion Rewards has introduced the 360 degree Loyalty & Customer Engagement Solutions to tap into clients target markets and achieve balanced returns from a multi-channel, scalable product mix. The 360 Solutions is a suite of services and software specifically tailored to empower marketing solutions that assist in building customer databases, managing customer data to grow customer intelligence, and provide data analysis to define brand ambassadors and high and mid-value customers. The management service offers strategies and product solutions which are current and savvy, and address the revenue and database marketing challenges of the modern hotelier to connect with their local target market. For more information: www.connxionrewards.com

groundbreaking foodservice equipment recognized with the Kitchen innovations award will be showcased in an exclusive pavilion at nra Show
Every year the Kitchen Innovations (KI) Awards recognizes cutting-edge kitchen equipment in the foodservice market. The selected recipients of the KI Award, which is organized by the National Restaurant Association, produced solutions that improve the quality, productivity and service offered by the industry and also promote sustainability for businesses and the overall community. Award recipients will be showcased in the interactive Kitchen Innovations Pavilion on the exhibit floor at the NRA Show 2012, set for its new dates 5-8 May at Chicagos McCormick Place. The event attracts more than 58,000 attendees and visitors from more than 100 countries, and showcases the latest products, services, innovative ideas, up-to-the-minute information about trends and issues and other growth opportunities than any other foodservice event.
The 2012 Kitchen innovation Award recipients are: Alto-shaam, inc.- combitherm Automatic grease collection system bettcher industries, inc. - optimax compact - Automatic batter-breading Machine cookTek induction systems, llc - sinAqua waterless food holding system ecolab inc. - ActiveView hdi - health department intelligence ecolab inc. - sTeAlTh fly station franke foodservice systems, inc. - ice Machine sanitizing device frontline international - fresh cooking oil box system frymaster - large Vat fryers ( 1814 g/e ) garland commercial Ranges - garland induction griddle Kaivac, inc. - omniflex dispense-and-Vac system Kitchens to go, built by carlin Manufacturing - bolt on Kitchens lang Mfg. - lang ghP series featuring on demand burners Merrychef usA - Planar Plume Technology Power soak systems, inc. - silent Alert RATionAl usA - selfcookingcenter whitefficiency, hidensitycontrol sealed Air - Vision enabled Training springboard biodiesel, llc - The bioPro eX Vitamix - Automatic Mixn Machine Vulcan - VTec - infrared charbroiler wells Manufacturing - hdw-2 water saving heated disher well ZipZester, llc - spin Zester

For more information, visit the Show Web site at www.restaurant.org/show, and find NRA Show on Twitter @NRAShow, access the page http://www.facebook.com/NationalRestaurantAssociationShow and check out the widely read blog Floored!
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Adapting charge
A universal charging solution specifically designed to help hoteliers cater to the needs of a global clientele has been launched. The IDAPT i4 can solve all the problems of guests forgetting chargers, lost chargers, or sourcing available power outlets. A system of interchangeable tips charges up to four mobile devices simultaneously and is compatible with over 4,500 different phones and gadgets. Additional features include an on/off button that allows users to economise energy use and a base that can be completely customised to display logos. It has three charging points and an additional USB charging point, allowing users to charge their electronics without the mess of tangled cords or the need for more than one outlet. For more information: www.idaptweb. com/universal_chargers/i4/

Be Shanghai Tangs guest


Sysco Guest Supply has introduced the Shanghai Tang Mandarin Tea Hotel Collection of signature Shanghai Tang fragrance products in unmistakable contemporary Chinese design packaging. Shanghai Tang was launched in 1994 and is considered Chinas first luxury brand. With retail stores around the world the brand offers fashion, home wares, body care, books and gifts. The Mandarin Tea Collection aimed at luxury boutique and international hotels is a full range of products in 40ml and 60ml liquids, boxed soaps and a complete line of accessories. The crisp fragrance is a citrus cocktail of mandarin and grapefruit, mixed with the grounding essence of green tea and is designed to appeal to men and women. For more information email: info@guestsupply.com.hk

Expressing Nespresso
Capsule coffee and coffee machine maker, Nespresso has unveiled its latest range. The Aguila is specificlly designed for high volume establishments while the Zenius is suited to business environments. Nespresso professional machines are adaptable to space and venue configurations for quick and simple preparation of the highest quality coffees, from gourmet coffees to milkbased recipes. Nespresso offers its professional customers eight Grand Cru coffees all with distinct aromas, taste and levels of intensity: two ristrettos, two espressos, two lungos and two decaffeinated coffees are available. The companys Business Solutions programme aims to improve and innovate offerings in order to provide a superior level of value-added service and each business solution is specifically designed to address the needs of Nespressos professional partners. For more information: www.nespresso.com Nespresso Hong Kong Customer Service: +852 3124 3226 Nespresso Singapore Customer Service: 800 186 5007

The building blocks for a better buffet!

DOMINO by
Domino is a completely new concept in modular buffet system. All the Domino components can interlock or stand alone. When tomorrow comes, build it again or try something new. Let your imagination design your buffet!

Please come and discover this completely new modular concept of buffet ware.

FHA Singapore 17-20/April Booth # 4G1-01

Tiger Company Ltd mychang@tiger-ltd.co.kr www.tigerbuffet.com 94 AHCT April 2012 AHCT April 2012 95

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Blended 37 times
French commercial electrical equipment manufacturer Santos new kitchen blender is powerful, safe, easy to use and easy to clean. The #37 is specifically designed for restaurants and hotels for mixing and liquefying hot and cold preparations such as gazpachos, soups, pures, creams and sauces. In addition to a new silent, powerful and reliable motor, the kitchen blender #37 is equipped with high resistance blades that can crush hard ingredients such as ice cubes and lobster carcasses for a better quality of blending. Its variable speed (up to 15,000 rpm) can mix any kind of ingredients, liquid or solid. A pulse function (18,000 rpm) optimises results. A patented locking system for the bowl and cover allows hands-free use and protects the user the motor stops when the locking system is opened. The cap is removable in order to safely add ingredients while blending. All removable parts (bowl, blades, cover) may be hand washed or put into a dishwasher. The #37 blender comes with a stainless steel or transparent bysphenol free bowl (two or four litres). For more information: www.santos.fr

Securely small
Motorolas latest SL Series is the worlds thinnest, lightest digital mobile radio. The Mototrbo two-way radio delivers exceptional voice quality, extended battery life and comes with features designed to increase productivity and enhance worker safety. Built-in photo sensors automatically detect lighting and adjust display brightness for optimal viewing in all lighting conditions; intelligent audio automatically adjusts volume; integrated bluetooth allows for wireless earpieces and data transfer; email; telephone connect; and antenna design that optimises range. The radios slim design makes it discreet and compact a portfolio of earpieces allows for even greater discretion while straps and belts enhance portability. For more information: www.motorola.com/ Business/US-EN/Product+Lines/MOTOTRBO

Melitta SystemService
www.melittasystemservice.de

Increasingly soft
Hospitality industry software solutions provider, SoftBrands, has unveiled the latest version of its management system. The Infor10 SoftBrands HMS is available on-premise and in the cloud. The enhanced application includes Infor10 Workspace, a consumer-grade user experience, coupled with accelerated mobility for quick, easy, on-the-go information access. The Infor10 Workspace allows users to see comments and rankings on travel rating sites, and take immediate corrective action as necessary, as well as deliver campaigns and promotions through social media applications. Guest experience management and profitability continue to be optimised with new localisation, compliance and market-driven enhancements. Additional enhancements to Infor10 SoftBrands HMS help ensure compliance for tax requirements, accounting practices and localised regulations. For more information: www.infor.com/solutions/hospitality/

The perfect spot for your Coffee & Chocolate


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...

Melitta bar-cube

Beautifully simple - simply beautiful

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Broiled over
Vulcan, the commercial cooking equipment provider, has introduced the already awardwinning VTEC Series Infrared Charbroiler featuring a patented IRX 100% infrared burner system to maximise productivity and efficiency in a smaller footprint. Designed with the enduser in mind, the VTEC uses up to 50% less energy, offers ease of operation and increases product yield. Delivering true infrared heat, the VTECs design has independent gas controls in each 12-inch section. Precision temperature control in each zone optimises cooking results through even heat distribution. Costs and clean-up times are reduced. The elimination of convective air movement allows food to retain up to 30% more of its original moisture, decreasing waste and increasing profitability. The patented design keeps grease away from open flames and drippings and grease are instantly turned to smoky vapour that enhances the charbroiled flavour customers crave. For more information: www.vulcanequipment.com/VTEC

My-my-my-my Melitta
German coffee, coffee makers and coffee filters manufacturer, Melitta, has introduced new coffee, chocolate and tea ranges, designed to complement the companys new high-performance coffee machines, the Cafina ALPHA and Melitta c35, as well as the latest version of the Melitta barcube. The medium priced, fully-automatic coffee machines boast compact design and simple, intuitive operation via large graphic display panels. The 150-cup a day Melitta bar-cube can process two different coffee bean types in parallel, and two chocolate varieties, using fresh or powdered milk. Acoustic signals alert the user to production stages during beverage preparation. The Melitta c35 is a compact 35cm wide and has been fitted with an optional chocolate module featuring one or two containers, bringing its production capacity to 100 different drinks. For more information: www.melittasystemservice.de

On a plate
Steelite International, the provider of tableware to the hospitality industry, has added to their portfolio of British manufactured tableware with two range launches. Craft is inspired by traditional pottery. Hand-applied glazes react in the kiln giving each piece a unique appearance. Highly durable, Craft tableware is available in four colours blue, green, brown and terracotta. All items are covered by a lifetime edge-chip warranty. Meanwhile, as a response to growing demand in the hospitality market for innovative display solutions, Steelite introduces an exclusive collection of melamine pieces. All melamine dinnerware products are NSF and SGS approved, chip and stain resistant, dishwasher safe and made to handle both hot and cold food. The collection comprises of 17 pieces that fit in to buffet, counter serve and dinnerware occasions, giving added flexibility to operators working within challenging service environments. For more information: www.steelite.com

enjoi_12marchOL.pdf 1 12/03/2012 9:53 AM

Let there be light


Smart Candle has unveiled its latest LED candle. The Luminara is The smartest candle yet to be released, says the company. With patented virtual flame technology the difference between it and a real candle flame is undetectable. In addition to the candle units, Smart Candle has also released a new range of holders. The cylindrical containers are hand-made, and come in a variety of colours. Smart Candle is a leading brand of LED candles and ambient table lighting, with over 60 million of their candles turned on each night. For more information: http://smartcandleasia.com

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A range combining design and technology!

The Domino effect


domino is a new concept in modular buffet systems. All domino components can interlock or stand alone. simple and easy to construct, the base modules consist of three sizes: 25cm square, 35cm square and 62x35cm rectangle, and each base unit is 9cm tall. The units can simply share legs or the height can be increased by 9cm increments to create high and low levels. To add a leg or height: insert and twist. no tools required. For more information: www.tiger-ltd.co.kr/0010.html

Table management solution


Micros Table Management System (TMS) is a fullyintegrated component of the Micros Restaurant Enterprise Solution point-of-sale software solution. TMS provides visibility to all aspects of the guest dining experience allowing complete control and understanding of the process. The Micros TMS manages reservations, customer preferences, seating capacity, wait list management and special requests. An additional feature designed to improve diner satisfaction is an alert system that notifies managers when critical service points are not met, such as a table that is not greeted or a food and beverage order that is not delivered in a timely manner. For more information: www.micros.com

Micros Systems is a leading provider of information technology solutions for the hospitality and retail industries

The 5000 Series offers 9 types of wine cabinet with the capacity to store 38 - 182 bottles. It combines design and technology for serving and displaying your wines. The numerous equipment combinations offered by the 5000 Series help you to serve your wines as efficiently as possible!

For a free brochure containing full detail, please contact: Alpha International Food Services 909, Chai Wan Industrial City, Phase 2, 70 Wing Tai Road, Chai Wan, Hong Kong. Tel: (852) 2889 2123 Fax: (852) 2889 1757 http://www.eurocave-alpha.com Email: alpha@eurocave-alpha.com

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New cabernet sauvignon varietals


Hong Kong wine importer and distributor Altaya Wines has introduced Dana Estates 2008 Lotus Vineyard Napa Valley Cabernet Sauvignon and 2008 Helms Vineyard Rutherford Cabernet Sauvignon to its offering. Located in the heart of Napa Valley, in 2005, South Korean businessman Hi Sang Lee purchased the former Livingston winery and employed winemaker Philippe Melka. Dana Estates specifically produces Cabernet Sauvignon from three vineyards Helms, Hershey and Lotus, each with a unique expression of the terroir. Farmed organically vine-by-vine at typically less than two tonnes per acre, grapes are hand sorted and juice is fermented in small lots using native yeasts to ensure unique characters of the vineyards. While 2008 proved to be a challenging year with soaring, and then plummeting temperatures, a dry winter and the worst frost season in 30 years, the Lotus cab sav has a purity of fruit, and freshness from higher than normal acidity. The balance indicates the wine will age quite gracefully, yielding perhaps the most cellar-worthy wines in recent years, says Altaya. Dark purple in colour, with aromas of blackcurrant and mocha, the wine has an intense weight on the mid palate with ripe concentrated blackberry, anise and clove. Slightly higher acidity than previous vintages, 291 cases were produced. Making the 2008 Helms cab sav was similarly challenged. This wine has aromas of black cherry, dried flowers and spice. The palate is a unique blend of gravel and dust, layered with blackberry, liquorice and black tea. Just 332 cases were produced. For more information: www.altayawines.com

The good oil


Growing up in a Provencal olive oil producing family, Olivier Baussans future entrepreneurial endeavours were perhaps inevitable. Albeit it with a side trip into the cosmetics industry, after a particularly hard winter led Baussan to explore new avenues for his frozen olives, which gave birth to the now world famous LOccitane brand. Now Baussan has returned to his roots and is bringing Provence olive oil, and related products to Asia. The new brand, Premiere Pression Provence (PPP) is a selection of oils produced by smallscale growers in the South of France according to traditional methods. The unique oils have distinctive textures and complex aromas. Keen to develop the market, in addition to the more usual green olive production, PPP is introducing oil made from back olives and ripe black olives, as well as a selection of flavoured varieties. Packaged in simple yet eyecatching aluminium cans good enough to be used directly on table with colourful labels to denote producers, the cans best preserve the flavour of the oil, and are recyclable. PPP also offers fruit pulp vinegars (basil and tomato, summer raspberry, fig, and honey and apple) gourmet specialities such as truffles, pesto and tapenades, and chutneys (orange and olive, onion and olive and olive and fig). For more information: www.ppprovence.hk
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New Gize
Canadian gold-filtered mineral water, Gize, has introduced a pear-vinegar flavour, believing it to be particularly suitable for the Asian market, as it is based on Asias tradition of vinegar beverages. This year, Gize is intensifying its international sales activities under the slogan Discover the new luxury drink. The water has already been available in the Middle East for 12 months. Gize comes in still and carbonated varieties and is available in lemon-elderflower, raspberryginseng and pineapple-coconut flavourings. For more information: www.gize.com

Inaugural Japanese F&B trade show


Riding on the success of its preview showcase last year, Oishii Japan is gearing for its maiden event from November 13, 2012 at Suntec Singapore. The exhibition will feature an array of products and services offered by some 200 mainly Japanese exhibitors. Oishii Japan will showcase a spectrum of Japanese food and drinks, noodles, food ingredients, sauces, as well as kitchen ware and supplies, food machinery, restaurant fit-outs, amusement equipment and food franchising. The three-day expo is open to trade visitors and buyers on 1 and 2 November. It will be open to the public on 3 November. Following the 2011 earthquake, Ganbarou Nippon: Taste of Japan was launched to prelude Oishii Japan. The smaller scale preview showcase received positive reviews from exhibitors and buyers and a number of government and industry organisations have committed their support for Oishii Japan. Over the next two months, sales efforts will gain momentum with road shows at key Japanese cities. Sylvia Phua, director of TSO MP International, organiser of the exhibition, says The demand for Japanese food and beverages continues to trend upwards. A year after the earthquake, we observed that the demand for Japanese produce and ingredients is recovering strongly. We are confident that Oishii Japan will be an excellent platform for Japanese enterprises to penetrate the Asian market. As the country recovers from last years disaster, the show will help to boost the brand power of Japanese food and beverage products. Asia, with its progressive affluence and cosmopolitan lifestyle, has become Japans largest market for food and beverage products. Statistics show that there is a significant growth in the distribution and consumption of Japanese food products in the region. According to Japans Ministry of Finance, the countrys food exports reached almost US$4.55 billion in 2010, of which US$3.3 billion were bound for Asian countries. Sake, in particular, is fast gaining popularity with the Asian palate. In 2010, export value of sake surged almost 26% to reach nearly US$97 million (source: Japan External Trade Organisation). Oishii Japan will be co-located with Delicioso Spain 2012, a new food and beverage showcase on authentic Spanish food products, ingredients, beverages and wine. For more information: www.oishii-world.com

Yakkity yak
Food safety has become a major regional concern in recent years milk and milk products in particular. Chinese dairy product processing company, Treasure of Plateau, says its yak dairy products are the answer. The milk is taken from yaks living free-range in a semi wild state on the grasslands plateaux of Tibet, more than 3,500 metres above sea level. Said to be several times higher in nutritional value than cows milk, the yak milk is a rich source of amino acids, trace elements and calcium, and has a unique fragrance. Hormone and additive-free, the company says the milk can be trusted not only because of where the animals are reared in an area known as the roof of the world or third pole free of industrial or chemical contamination, and so cold bacteria can hardly survive, but also because yaks are one of the worlds last remaining purebred species having never cross-bred (penguins and polar bears are others). Ideal for any property looking for differentiation! For more information: www.xzgyzb.com

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www.worldoffoodasia.com/www.thaitradefair.com

Star bake
World leader in bakers yeast, Lesaffre has unveiled its latest concept: StarBake, a range of ready-to-use preparations combining yeast, dough improvers and taste ingredients. StarBake enables professionals in food service to produce high-quality pizzas, sweet specialities such as doughnuts, pretzels and various bread easily. With this focused efficiency, Lesaffre offers ease of use, time saving, a wider range and guaranteed results. All ingredients are pre-measured, simply mix with flour and water to obtain an easy-to-work dough. Several recipes can be made with the same dough. StarBake also meets hygiene and space-saving expectations as blends are vacuum packed in single dose sachets for controlled quantities, longer shelf life, and reduced wastage. The range consists of a selection of nine blends. For more information: www.lesaffre.com

Savor Your Success 23. - 27.05.2012


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IMPACT Exhibition Center Bangkok, Thailand


A Unique Concept That Has Proven to Work
Meet your desired buyers through our well structured product zones Network with key regional buyer groups that Thailands strong food industry attracts Benefit from the extensive combined advertising and public relations efforts between organizers

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THAIFEX - World of Food ASIA covers

More from Monin


Celebrating its 100th anniversary this year, French flavoured syrups manufacturer, Monin, introduces two new varietals. Italian Dolce is a creamy combination of biscuit, coffee, cocoa, marsala liqueur and mascarpone. The Wildberry syrup brings the taste of four wild berries blackberries, raspberries, blueberries and strawberries together. The Wildberry is a highly concentrated, authentic flavouring for added versatility in creating specialty beverages. Monin syrups are made with select fresh ingredients and pure cane sugar. For more information: www.monin.com

Food & Beverage featuring HALAL & ORGANIC Food Food Catering & Hospitality Services Food Technology Retail & Franchise

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Jointly organized by Koelnmesse Pte Ltd Ms Lynn How Tel: +65 6500 6712 Fax: +65 6294 8403 l.how@koelnmesse.com.sg

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Thai Chamber of Commerce

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Filtering health
Hong Kong-based cooking and frying oil supplier, Enjoi, has developed frying and filtration systems designed to increase oil lifespan and to ensure affordable, healthy, safe oil. Using the hand-held, German-built Vito filtration machine after five minutes every 15 litres of oil can be cleaned down to 40 microns (half the diameter of a hair). Bigger machines, used by caterers and the snack food industry, can clean continuously, and much larger volumes of oil down to two microns (bacteria size). If carried out regularly (twice a day), the life of the oil is extended by seven days and more. Air, heat, water, fats from the food itself and unfiltered food particles cause breakdown into unhealthy oil, explains Steven Horton, director of Enjoi. The unhealthy oil can be detected at first by physical means such as a fishy aroma, greasy palate, dullness, and brown spots or by chemical means using a simple hand-held Testo or Vito tester. Horton says that often refiners seeking to reduce the price of oil will add vegetable and sometimes even gutter oils to new or unsold older oils to produce a new vegetable oil they can sell as low as US$1 per litre. He says using the Enjoi testing units these vegetable or unsafe oils are quickly identified as they decompose faster than good oils into trans fats, free fatty acids, and acrylamides, all of which are triggers to potentially fatal diseases. With pressure on chefs and F&B managers to keep costs low, Horton says it is imperative to help them find ways to buy safer ingredients that have a longer shelf life and make every meal profitable. The Enjoi frying oil solution costs from US$0.70 a litre down to US$0.30 depending on whether it is used for a single or multi-product vat and whether there is filtration twice a day or continuous filtration. Using the healthier oil saturated fats under 7% and the mono-unsaturated (oleic acid - omega 9) oil at 68% or more together with the Enjoi filtration system chefs will eliminate these safety issues, have a higher quality meal and be more profitable, says Horton. Many hotels and restaurants seek the highest quality ingredients vegetables, fish and meat but then compromise by using substandard oils. For more information: www.enjoi.com.hk

All the leading hospitality solutions in one place

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The Hotel Show is the sole networking, supply and sourcing event for the hospitality industry in the Middle East and North Africa region, showcasing all the very latest launches and products. 20,000 sqm 420 exhibiting brands 11 national pavilions 93 visiting countries Prestigious Middle East Spa Awards NEW Middle East Hotel Awards Over 14,800 hospitality professionals Over 45 exhibiting countries

the hotel show


15th - 17th MAY 2012 DUBAI WORLD TRADE CENTRE

Register today and benefit from fast track entry www.thehotelshow.com/register


Platinum Sponsor

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Coffee Planet single origin range


coffee Planet, one of the regions premium coffee roasters has announced the launch of a new range of single origin coffees under its coffee Planet Roastery branding. The specialist range of initially six varieties includes an organic certified micro-lot coffee from honduras, a Rainforest Alliance nicaragua coffee and a rare geisha tree coffee from the grassland plateau overlooking lake Malawi in Africa. The honduras organic is described as medium to full bodied, offering a mixture of cloves with caramel sweetness, and scents of orange peel and honey to give it crisp acidity. The nicaragua coffee is crisp, clean, rich in aroma with intense acidity complemented with the fruity sweetness of pears and citrus fruit with a hint of almond and undertones of caramel. once the most expensive coffee ever sold, the Malawi geisha coffee is a strictly high grown variety, which offers gentle acidity, and silky balanced mouth-feel. All coffees in the new range are grade 1 100% Arabica, long appreciated for its rich texture and smooth flavours. in terms of the new range, Richard Jones, managing director at coffee Planet, says that as with all specialist products, to get the best costs more, but insists that consumers will pay more to experience a jump in quality. our roastmaster has visited many of the farms personally and selected the beans that come into our roastery. That traceability and dedication to quality is what we are known for and we hope to bring our expertise to many more Asian markets in the next few years. For more information: www.mycoffeeplanet.com

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DATE March 20 23 EVEnT HORECA Beirut International Exhibition & Leisure Center Beirut Central District Lebanon DETAIlS Established in 1994, HORECA is the regions largest annual meeting place for both the Hospitality and Food & Beverage Service Industries. HORECA 19th edition includes The International Trade Show for the Hospitality & Foodservice Industry, The International Trade Show for the Food Industry and Beirut International Wine & Drinks Fair. Hotelex 2012 will offer 100,000 square metres of exhibitions space, with 1,100 exhibitors and 50,000 visitors. The show will continue to focus on the lowcarbon development of the hotel industry and the development direction of the global hotel industry, so as to create a new future with an international and professional philosophy. With a focus on promoting the Asian food and hospitality industry, Food & Hotel Asia has grown tremendously along with the industry as the premier trade event synonymous with the food and hospitality industry in Asia and beyond. Today, the show is a made up five specialised events: Food Asia, Hotel Asia, Bakery & Pastry, Hospitality Style Asia and Hospitality Technology; and an up-and-coming segment named Tea & Coffee. In 2012, the 13th edition of SIAL China will be back in Shanghai. SIAL China will set the benchmark for overseas companies stepping into China as well as providing valuable insights and trends regarding the Chinese F&B market. New events for 2012 include a team contest, hospitality forum and coffee trends area. ORGAnISER Hospitality Services s.a.r.l Dekwaneh, Main Road, Borghol Bldg, 2nd Floor P.O Box 90155 Jdeidet-El-Metn 1202 2020 Beirut, Lebanon Tel: +961 1 4800 81 Fax: +961 1 48 28 76 Email: info@hospitalityservices.com.lb www.horecashow.com UBM Asia 8/F Xian Dai Mansion 218 Xiang Yang Road Shanghai 200031, China Tel: +86 21 6437 1178 507 Fax: +86 21 6437 0982 www.hotelex.cn www.hotelexchina.com Singapore Exhibition Services Pte Ltd No. 1 Jalan Kilang Timor, #09-02 Pacific Tech Centre Singapore 159303 Tel: +65 62336638 Fax: +65 62336633 www.foodnhotelasia.com

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Hotelex Shanghai Shanghai New International Expo Centre Pudong, Shanghai China

Gulfood grows

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Singapore Expo Singapore Expo, Halls 1 9 1 Expo Drive Singapore 486150 Singapore

May 9 11

The 13th SIAL China Shanghai New International Expo Centre Hall N1-N5, E7 Pudong New Area Shanghai China Dubai World Trade Centre Sheikh Zayed Road Dubai United Arab Emirates

COMEXPOSIUM Shanghai Room 301, Dongyi Building 88 Changshu Road, Shanghai 200040, CHINA Tel: +86 21 62 49 20 28 / 24 10 Fax: +86 21 62 49 34 14 www.sialchina.com dmg events Suite 502 - 509, The Palladium Cluster C, Jumeirah Lake Towers P.O. Box 33817, Dubai, United Arab Emirates Tel: +9714 4380355 Fax: +9714 438 00361 www.thehotelshow.com

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The Hotel Show provides a unique networking and sourcing platform within the region. The event gathers over 14,800 hospitality professionals for three days of intensive business networking, industry awards, conferences and hospitality functions. With its proven track record of delivery, spanning 13 years, The Hotel Show is the largest hospitality supplies event for the Middle East and North Africa region. THAIFEX World of Food Asia, held in Bangkok, Thailand, is where global players in the food and beverage industry meet. The show covers food & beverages, featuring halal & organic food, catering, food technology, hospitality service and retail & franchise.

May 23 27

IMPACT Exhibition Center Bangkok Thailand

Koelnmesse Pte Ltd 152 Beach Road #25-05 Gateway East Singapore 189721 Tel: +65 6500 6700 Fax: +65 6294 8403 info@koelnmesse.com.sg www.worldoffoodasia.com Guangzhou Huazhan Exhibition Co., Ltd 9H, Jinsui Tower, and No.900 Guangzhou Ave. Mid, Guangzhou, China Tel: +86-20-38866965 Fax: +86-20-22223568 hosfair@hosfair.com www.hosfair.com Diversified Events Hong Kong Ltd 2104-5 Island Place Tower Island Place 510 Kings Road North Point, Hong Kong Tel: +852 3105 3970 Fax: +852 3105 3974 Email: info@restaurantandbarhk.com www.restaurantandbarhk.com HICAP C/O BHN 2900 Bristol Street, Ste. D101 Costa Mesa, CA 92626 USA Tel: +1 714 540 9300 marketing@burba.com www.HICAPconference.com

June 28 30

China Import and Export Fair Complex Guangzhou China

HOSFAIR Guangzhou has been successfully held for nine years with a 30% rate of growth every year, and has become one of the leading exhibition and trade platforms for hospitality suppliers and manufacturers, as well as a bridge for Chinese hospitality internationally. 2012 marks the 10th anniversary of one of the fastest growing exhibitions for the hospitality sector in AsiaPacific Restaurant and Bar Hong Kong, which has a growing reputation as the biggest and best niche gourmet hospitality event in the region. Its focus is on presenting excellent products and services to inspire and create ideas to develop the foodservice and hospitality business. As Asias largest and longest running hotel investment event, HICAP has become the most important gathering of hotel investors, financiers, and leading industry professionals in the Asia-Pacific region.

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Restaurant & Bar Hong Kong Convention and Exhibition Centre Wanchai Hong Kong

Gulfood 2012 Dubai International Convention and Exhibition Centre 19 22 February 2012 www.gulfood.com

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Hotel Investment Conference Asia Pacific (HICAP) InterContinental Hong Kong 18 Salisbury Road Kowloon, Hong Kong

his years Gulfood reports outstanding sales, unprecedented numbers of visitors and exhibitors and record business transactions signed during the four-day event. This year 3,800 exhibitors from 88 countries in 110 international pavilions staged over one million sq ft of space, welcomed 68,681 trade visitors an increase of 11% over last year. The continued support from countries within our region as well as those around the world has enabled Gulfood to play the role it does in delivering transactions for local, regional and international manufacturers, suppliers, distributors and retailers, said Helal Saeed Almarri, CEO, Dubai World Trade Centre, organiser of the exhibition. Brisk business trade was reported from exhibitors across all sectors of the show, from retailers through to food producers, distributors, equipment manufacturers and service providers. While final figures for confirmed orders are not yet available, information received so far indicates record sales levels across the board. Commenting on his companys participation at the show this year, Marc Hejazi, MD, La Marquise said: Gulfood has consistently provided us with a platform to launch new products to our target audience it serves as a hub of business for the F&B industry in the region, and attracts visitors from countries as far afield as Uzbekistan that we would otherwise not have the opportunity to meet. The international flavour of Gulfood was also demonstrated in the more than 110 international pavilions participating this year. The ProChile pavilion not only housed a total of 17 Chilean companies, all of whom reported brisk trade and promising opportunities, but also scooped its first Gulfood Award for Best Trade Pavilion over 100m. A number of major industry announcements were made during the four-day show and included a joint venture announcement between Middle Eastern halal food company, Al Islami Foods and Pakistani company Neat Foods, to develop and re-export Al Islami products in Pakistan and the international markets. With a strong British presence at the show this year, UK Trade and Investment (UKTI) were impressed by the opportunity to penetrate new markets. Rob Furse, Trade Adviser, UKTI International said: Gulfood provides a channel to buyers in the UAE, which imports over 80% of its food products. Of these, around 50% are re-exported to Gulf Cooperation Council countries, the Indian subcontinent and Eastern Africa, meaning companies can cast their net far and wide. The show also highlighted excellence in the industry through the annual Gulfood Awards. More than 120 entries from 30 countries in 20 different categories were awarded, while the much anticipated Emirates International Salon Culinaire competition attracted entries from 1,500 professional chefs around the region. Four key summits: Food Leaders Summit; Foodpreneur Forum; Food Packaging & Processing Forum; and the Gulfood Workshop on Franchising were also well received.

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Hospitality solutions in one place

Coming next The Hotel Show Dubai International Convention and Exhibition Centre 15 17 May 2012 www.thehotelshow.com

he Hotel Show 2012, the largest full spectrum hospitality supplies event for the Middle East and North Africa, takes place from 15 17 May 2012 at the Dubai International Convention and Exhibition Centre, and is expected to attract record numbers of exhibitors and industry visitors this year. With the industry forecast to have a value of US$847.8 billion by 2015, according to recent industry reports by Hotels & Motels: Global Industry Almanac, emerging markets such as the Middle East are being highlighted as significant regions driving growth. The regions food and hospitality industry, already experiencing rapid growth and development, will undoubtedly enjoy a further surge in demand as hospitality projects near completion and renovation projects continue. The Hotel Show is expected to gather over 14,800 hospitality professionals for three days of networking, industry awards, seminars and hospitality functions. Exhibitors at the show encompass five sectors interiors and design; outdoor and resort experiences, operating equipment and supplies, technology and sustainability, and hospitality experiences. The Hotel Show also includes a number of high profile industry features, including The Middle East Hotel Awards, the Hotel Room of the Future, The Middle East Spa Awards, IIDA Product Awards, The Green Initiative, and the Student Design Awards. New this year, The Middle East Hotel Awards will be held on the first night of the exhibition and will focus on innovations, developments and achievements in the hotel and hospitality industry. The Middle East Hotel Awards will be the first in the region to recognise excellence from concept design to product and supplies within a hotel environment. Categories include: best lobby, reception and guest lounges; best restaurant/F&B outlets; best convention, conference and/or banquet facility; best hotel suite; best fitness and leisure facilities within a hotel; sustainable initiative; best technology integration; and best outdoor area. Also new this year is the Hotel Room of the Future layout created by Milan-based design studio Well-Tech. The concept revolves around architectural regeneration and is designed to integrate innovative solutions for lowering energy consumption, using renewable energy sources, eco-friendly materials, and managing natural light inside the building.

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Totally Thai

Apichart Asa has been appointed general manager of the Outrigger Laguna Phuket Resort and Villas. Apichart has enjoyed an extensive hospitality career in Thailand working at a number of resort destinations in Krabi, Koh Samui and Phuket. Prior to joining Outrigger in 2011, Apichart was GM at the Metadee Resort, Phuket.
Apichart Asa

Coming next THAIFEX World of Food Asia 23 27 May 2012 Impact Exhibition Center, Bangkok, Thailand www.worldoffoodasia.com

he six major Southeast Asian markets account for close to 500 million people with Thailand one of the fastest growing countries in the hospitality and foodservice industry. With that in mind, food and hospitality trade fair, Thaifex - World of Food Asia is expected to grow by 10% this year, with 60,000sqm of exhibition space already reserved, organisers note. The show is a premier sourcing platform for food and hospitality trade buyers, and will run from 23 to 27 May 2012, with an expanded array of latest products, services and technologies from food and beverage players across the globe. To be held at the Impact Exhibition Center in Bangkok, this is the ninth edition of Thaifex, which this year will occupy three halls, over 60,000sqm of space. With more than 23,000 trade visitors expected to attend, this years event promises to be the largest since the Thaifex first outing in 2004. Thirteen dedicated segments covering the whole gamut of the food and beverage industry will feature more than 1,000 exhibitors representing Halal food, ready-to-eat, fine food, organic and health food, sweets and confectionery, seafood, and hospitality and catering services. Sixteen country groups will be participating in the trade fair this year, including Brunei, Cambodia, China, Europe, Indonesia, Italy, Japan, Laos, Malaysia, Myanmar, Philippines, Singapore, South Korea, Taiwan, Turkey and Vietnam. In addition, Thailands chef competition returns for the third year and will be supported by the World Association of Chefs Societies, for the first time. It will run over five days during the event, and this years challenge is expected to attract some 300 chefs from hotels, restaurants and hospitality institutions in Thailand. An inaugural foodservice seminar on topics such as Increase profits through successful menu creations and Smaller Kitchens, Bigger Responsibilities (how to do more with less) is expected to garner much attention.

The Tourism Authority of Thailand (TAT) has appointed Chattan Kunjara na Ayudhya as director of its international public relations division. Chattan has 25 years experience in PR and marketing communication roles for the TAT, both within Thailand and internationally.
Chattan Kunjara Na Ayudhya

Christian Knerr is now executive chef at the InterContinental Bali Resort. German national Knerr brings over 20 years of experience to the resort having worked in Europe, including three different Michelin star rated kitchens in Switzerland and Germany, and the Middle East. He comes to Bali from a four year stint as executive chef for IHG Dubai Festival City. EAST, Hong Kong has announced the appointment of Colin Gouldsbury as executive chef. Hong Kong born, British Gouldsbury spent 14 years in London at the Harvey Nichols Fifth Floor and later, the Michelin starred Bibendum. He has cooked for celebrities and royalty.

Christian Knerr

Colin Gouldsbury

JW Marriott Hotel Hong Kong has promoted Joyce Wong to director of sales. Wong has 16 years experience in the hospitality industry, particularly in the sales division with international hotel chains like the Harbour Grand Hong Kong, Ritz-Carlton and IHG.

Joyce Wong

Julian Wipper is now executive assistant manager, F&B at the Island Shangri-La, Hong Kong. He joins the hotel from Shangri-La, Kuala Lumpur, where he held the same position.

Julian Wipper

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18/10 Stainless Steel


Keith Hardie has been appointed general manager at Royal Orchid Sheraton Hotel & Towers, Bangkok. With over 32 years of experience in the hospitality industry, Hardie has been with Starwood for 18 years. Prior to this he was GM at Le Royal Meridien, Shanghai.
Keith Hardie Mario Agrario

Bartech Systems has announced the appointment of Mario Agrario as CEO to be based at the companys headquarters in Las Vegas. The French national is an original co-founder of Bartech, and has remained in top management positions with the company for more than 20 years.

Krisana Kaenrat is the new F&B manager at 137 Pillars House Chiang Mai. Thai born, German raised Kaenrat has worked in various Michelin-starred restaurants throughout Germany.

navaid Tehseen is the new general manager of the soon-to-open Eastin Residences Muscat, Oman. Tehseen has held management positions with various international hotel brands including Holiday Inn, Ritz-Carlton and Marriott in the Middle East and Maldives. Prior to this he was deputy GM at Terelj Hotel and Tereljmaa Spa in Mongolia.
Krisana Kaenrat Navaid Tehseen

Metrojet has announced the appointment of lilian Chin as director of finance. Chin is a FCPA, FCCA and ACMA with more than 20 years of experience in both audit and commercial organisations. She has worked for Ernst & Young, Deloitte Touche Tohmatsu, Bloomberg LP, Moodys and Savills AsiaPacific.
Lilian Chin Peter Finamore

The new senior vice-president of operations at Regent Hotels & Resorts is Peter Finamore. With more than 30 years of hospitality experience across Asia, the Middle East and the Americas, Finamore will be responsible for leading the operational and financial performance of all Regent hotels globally.

Australasia and Pacific region travel trade event, Luxperience has appointed Michelle Papas VIP buyer manager. Her expertise extends across all major travel segments including retail, wholesale, inbound and online operators as well as the corporate and MICE markets.
Michelle Papas Simeon Olle

Waldorf Astoria Shanghai on the Bund has welcomed Simeon Olle to the position of general manager. Australian-born Olle joined Hilton Worldwide in February 2012 arriving from Dubai, where he was opening GM of The Address Downtown Dubai.

Also joining the Luxperience team, focused on sales and specifically covering the UAE, India, Africa and Europe, is new sales manager Angelya Vassiliadis-Balaguer, a sales and marketing travel specialist in Greece, the Mediterranean and Middle East markets.

Simon Hirst has taken over as general manager of Raffles Praslin Seychelles. Since 1997 Hirst has worked for hotelier Gordon Campbell Gray. As operations director of CampbellGray Hotels he oversaw the hotel collection, including Carlisle Bay, Antigua, Dukes Hotel, London and the recently opened Le Gray in Beirut.
Angelya Vassiliadis-Balaguer Simon Hirst

laura Molesworth has been appointed Luxperience sales and event co-ordinator.

W Hotels has appointed Greg Findlay as general manager at the W Seoul-Walkerhill, the first W Hotel in Asia. Findlay has worked throughout Asia-Pacific as a GM since beginning his career with the Sheraton brand in New Zealand in 1992.

The Lilliput collection, consisting of smaller-size induction servers and cha ng dishes, is ideal to be used in VIP lounges, private and exclusive functions, executive meetings and catered parties for the home. Not only does the compact size of the servers and dishes reduce food wastage, but it also allows for frequent replenishment resulting in higher food quality.

Laura Molesworth

Greg Findlay

Juice Dispenser Granite Base

Heat Lamp & Carving Station

Induction Server Baby Wave

Induction Soup Station

Induction Server Hy-Tide

Lilliput Warmer

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Atthecoreofourcompanyistherelentlesspursuitofproductsthatarespecificallyma t ch ed t o t he n eeds of re staur ant professionalsandconsumersalike.Whileourrangeofproductsvariesbybrand,ourfocusisconsistentondeliveringoutstanding equipmentthatisbuilttolast.Ourextensiveexperienceinthecommercialfoodserviceindustryallowsustocraftproductsthat areengineeredtowithstandthedemandingconditionsofcommercialkitchens.Wealsobelievecommercialqualityequipment shouldbeaccessibletoeverydayconsumersandhavetherefore,introducedproductsthatbalancedurabilitywithelegance. Productsthatyouareproudtoshowcaseinyourhome.Th e Lega c y C omp a ni es i nt ima tely u n d e r standstheneedsofboth t he profe ssionalandresidentialkitchen.If you find it in a kitchen ... youll find it at The Legacy Companies.