ahct aprill 2013 websize

Published since 1976 Vol 38 April 2013

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

LIQUID GOLDThe sea of ale flooding Asia

POWER TO THE PEOPLERecruitment professionals

spill the beans

GUT INSTINCTAltaya Group’s Paulo Pong talks wine

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

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

All rights reserved (c) 2013Thomson Press Hong Kong Ltd

Welcome to the bumper April issue of AHCT, the most trusted source of information on what

is happening in Asia-Pacific’s hospitality industry.

There’s lots of news and rumours flying around (sorry) about new Asian air routes at the moment. London Gatwick has announced new long-haul Asian routes, checking carriers such as Turkish Airlines and Norwegian Air; Finnair has revealed that it is adding two new routes to Asia – Xi’an in China and Hanoi in

hong Kong hoTels AssociATion

hong Kong chefs AssociATion

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singAPoRechefs AssociATion

hong Kong bAKeRy & confecTioneRy

AssociATion

singAPoRehoTel AssociATion

hong Kong bARTendeRs AssociATion

hong Kong MAiTRe d’hoTel AssociATion

shAnghAi chefs AssociATion

MyAnMAR chefsAssociATion

MAlAysiAn AssociATionof hoTels

Macau HotelAssociATion

club MAnAgeRs AssociATionhong Kong

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

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

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

Media Transasia (India) Ltd1, A & B, Diamond House, 35th Road,Linking Road, Bandra West, Mumbai - 400 050 Tel: 91 22 26053702-06 Fax: 91 22 26053702-06Email: [email protected]: Mr. Xavier Collaco

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

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

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

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

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

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

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

Vietnam – while Qantas has also revealed new Asian schedules.

For the hospitality industry, this means more leisure travellers, more business travellers and more MICE, increasingly to destinations only just beginning to open up such as Myanmar (see last issue).

This is also a busy time of year in terms of industry events, with numerous exhibitions and conferences taking place, topped off by HOFEX next month. Get out there, meet your fellow professionals and make a contribution!

EDITORDaniel Creffield

DESIGN byKoon Ming Tang

[email protected]

CONTRIbUTORSZara Horner

Elizabeth KerrRebecca LoRobin Lynam

Jane RamMichael Taylor

Andrea Zavadszky

ASSOCIATE PUbLISHERSharon Knowler

[email protected]

CIRCULATION ExECUTIvEBecky Chau

[email protected]

CHAIRmANJS Uberoi

DIRECTORGaurav Kumar

endoRseMenTs

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

Creating Hospitality

[ Your guests will love it too ]

AFFINITY

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E d i t o r ’ s M E s s a g E

AHCT April 2013 3

CULINARy98 Fairtrade coffee hits the right notes; 150 years of spirit; pass the port; getting fruity

mANAGEmENT26 People power

32 Get with the programme

NEWS INDUSTRy8 Winemaker celebrates the big 160 in Hong Kong; room rates rise internationally; Starwood regional recruitment day draws big crowds; new Hyatt programme caters to women’s needs

PRODUCT88 Making scents in France; the importance of the right uniform; fitness first; safe as houses

intercontinental hotel hong Kong

mAy• Housekeeping• Japan• Restaurant and bar design• Salmon• Uniforms & mini bars• CRM• Wine

JUNE• Investment opportunities• India• POS• Condiments• Flavourings and syrups• Buffet equipment• Gym equipment

CONTENTSV o l u m e 3 8 A p r i l 2 0 1 3

mARKET REPORT36 Singapore – a tale of two cities

TECHNOLOGy40 Locked and loaded

44 Intruder alert

48

DESIGN48 The great outdoors

FOOD54 Spreading the love

60 Traditions preserved

Pack your trunk

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Advertisers’ Index

Alpha International 103Andy Mannhart 69Athena Tableware 53Austrian Federal Economic Chamber 15Bartech 65Boncafe 23Bravilor Bonamat B.V 91Chef Works 33Dilmah Tea 79EMMI 59Enjoi 101FCS Computer Systems Limited 45FHA 117FHM 111Franke 47Global Chef 37Global Hotelware 87Hamilton Beach 99Heineken 67Hero 63Hong Kong Jockey Club 51Hotels HR Limited 27KABA 43La San Marco Spa 7Lactalis 13Lamb Weston OBCLaureate High Education Group 31M.Schaerer 85Manitowoc 71Meat Livestock Australia 39Meiko 21Ming Fai 97Mul-T-Lock Technologies Ltd 75Mulwarra 25Murray River Salt 9Pacific Cheese Company 55Pacific Valley Foods 35Pevonia 18 & 19Precor APAC IBCRancilio 11Restaurant and Bar 115Safemark 73Santos 95SIAL 112SMH International Limited 55St Dalfour SAS 61Steelite 49Sweet’N Low 81Taipei International Food & HORECA 109TATUA 57Thaifex 114Tiger Company Limited 89Top Hoteliers 29Valrhona 17Victorinox 93Villeroy & Boch IFCWMF 83Zieher 41

4 AHCT April 2013 AHCT April 2013 5

La San Marco S.p.A. Via Padre e Figlio Venuti, 10 • 34072 Gradisca d’Isonzo (GO) Italy • Tel. +39 0481 967111 • Fax +39 0481 960166 • www.lasanmarco.com • [email protected]

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DRINK66 Ale hits Asia

EQUIPmENT72 Safe and sound

76 Lounging around

80 Oven ready

PROFILE86 Altaya Group’s Paulo Pong

EvENTS AND ExHIbITIONS104 Events calendar

105 HOFEX previewed

108 HOSFAIR previewed

110 THAIFEX previewed

APPOINTmENTS118 Who’s moving where

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INNING

Australia’s Hamilton Island -- a multi-property island resort destination with 645 rooms -- has achieved a significant revenue gain of 6.7%, in spite of weaker industry operating conditions.

To help support revenue growth, regardless of industry operating conditions, Hamilton Island began working with IDeaS Revenue Solution in August 2010. Hamilton Island began onsite training to use IDeaS Forecasting Management System, which was

The Conrad Beijing is the group’s 37th hotel in China, and yet another star in the capital’s five-star line-up.

With 289 rooms, including 17 suites, the Conrad is close to both the central business district and the embassy area, as well as various tourist attractions.

All rooms feature oriental influences, a three-meter-high ceiling and floor-

A first, and a 40th, for MövenpickMövenpick Hotels & Resorts will celebrate its 40th anniversary this summer with the opening of its first hotel in China

“The Mövenpick Hotel Enshi will be our first opening in China, marking an important milestone for our company – Chinese consumers regard Swiss products and services as refreshingly different and we are looking forward to leveraging our Swiss roots and culinary legacy to carve a unique niche in this fascinating country,” said Andreas Mattmüller, chief operating officer for Mövenpick Hotels & Resorts, Middle East and Asia.

The new 14-storey, five-star Mövenpick Hotel Enshi will be based in the heart of the business district of Enshi City, Hubei Province in Central China.

The Mövenpick will be the first five-star hotel in the city and will feature contemporary design, two restaurants, a bar, a club lounge, a 515 square metre ballroom, eight meeting rooms, a pool, spa and a fitness centre.

By 2015, Mövenpick Hotels & Resorts will have four properties open in China: the upcoming hotel in Enshi; a 380-room resort on Phoenix Island, Sanya; a 350-room property in Chifeng City, Inner Mongolia, and a 300-room hotel in Jiading, Shanghai.

implemented across key hotels and residences on the Island. The IDeaS Revenue Management System was later implemented in March 2011 at Hamilton Island’s Reef View Hotel.

The deployment of IDeaS technology has led to a significant increase in revenue. Over the past 12 months at the Reef View Hotel alone, the hotel has seen a transient room night gain in excess of 3,500 room nights and a transient revenue gain of 6.7%.

Tiger not suppliedIt was a great book. And a great film. And what hotel marketing director wouldn’t want to catch the wave of success that has followed Life of Pi?

Three properties (all under the Hotels.com umbrella) are now touting their links to the Oscar-winning movie and best-selling book.

They are: in India, Le Dupleix in Pondicherry and the Eastend Munnar in Munnar, and in Taiwan the Fullon Resort Kenting.

Like the man said: “Faith is a house with many rooms”. Likewise hotels.

An anagram of TEACH

AHTEC – the Asian Hospitality Technology Conference – is specifically aimed at the upper echelons of the hospitality industry, and will take place in Hong Kong Convention and Exhibition Centre May 7-8.

It will be held in collaboration with the Regional Hotel General Managers Forum to give a more comprehensive overview on the latest management systems and diversified hospitality technology. Expert speakers share their views on hot topics such as cloud computing, in-room technology, bandwidth management and Wi-Fi coverage.

On, on, on Conrad

to-ceiling windows that offer views of Tuanjie Lake Park, the CCTV building and the Beijing skyline. As well as innovative and stylish restaurants and lounges, recreational facilities include a 25-meter swimming pool, a fitness centre equipped with the latest Life Fitness equipment and an on-site

Vive le metroHong Kong’s up-and-coming district Sai Ying Pun got another boost with the opening of Metropolitain, a casual French bistro.

The restaurant is conceived around the emblematic Parisian metro. The facade is designed like an original entrance and the materials and the decoration was selected to create the ambiance. Subtle design touches reflect the spirit of bringing France to Asia.

The modern and inviting venue, which benefits from a four-meter clearance, features 40 seats including 20 in a spacious terrace. A huge bar, long sofa and open kitchen contribute to the conviviality.

Some new IDeaS for Hamilton

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

8 AHCT April 2013


Hardys is renowned for its award-winning wines, winemaking expertise and heritage with over 3,000 wine show awards in the last decade alone — the 31 awards from Decanter World Wine Awards 2012 and the International Wine Challenge 2012 being the most recent. The James Halliday Australian Wine Companion also recognised Hardys as a five-Red Star winery for the fifth year running.

Hardys’ philosophy is based on the preservation of varietal fruit characters in all of their wines from the top down, while incorporating winemaking methods that add an underlying complexity and texture. Hardys takes the best of old world and new world techniques and applies these to cutting edge viticulture.

The brand offers a diverse portfolio of quality across styles, regions and prices. The portfolio consists of 11 sub-brands including the renowned Nottage Hill label, enjoyed in over 70 countries across the globe.

Hardys’ chief winemaker, Paul Lapsley, selects the best parcels of varietals from around the country to produce a wine that best exemplifies its character.

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Location, location, YangonMyanmar’s principle city is due to get another – much-needed – top-flight hotel next year.

Visitors have flooded into the country in the past year, with arrivals growing by 45%, putting pressure on Myanmar’s relatively modest hotel inventory.

Arrivals are expected to remain strong and with new foreign investment laws passed in November 2012 aimed at bringing in foreign capital, the city is expected to generate high levels of growth across all industries especially in the areas of mining, energy, telecommunications, banking, real estate, legal, healthcare and hospitality.

The 21-storey, 300-room Hilton Yangon will be part of a mixed-used development, and as one of the tallest commercial buildings in the city will enjoy 365-degree views of Greater Yangon.

Hilton Yangon will offer one all-day dining restaurant, two speciality restaurants, a sky bar and a lobby lounge. Offering a total of 1,400 square meters of event space including a 850 square metre ballroom, the hotel will also have an executive floor, a business centre, a fitness centre, a pool, a spa and car park facilities.

This month, one of Australia’s best-known wine brands, Hardys, will celebrate its 160th anniversary. Established in 1853 by trailblazer Thomas Hardy, Hardys is a vanguard of the Australian wine industry and one of the most powerful labels in the world.

Five award-winning Hardys sub-brands are available in Hong Kong, in addition to Hardys Nottage Hill. The distinctly Australian Hardys Stamp, the single varietal Hardys VR (Varietal Range), the estate vintages Hardys Heritage Reserve Bin (HRB) and the sparkling Hardys Sir James appeal to a range of palettes, styles and price points. Hardys wines are currently available at ParkNShop, Wellcome and Vanguard supermarkets in Hong Kong.

Getting better with age

After an 18-month survey, Hyatt is rolling out a new programme that caters especially to the needs of women travellers.

Research indicated that women were more reluctant than men to seek assistance when they needed something. The solution – Hyatt Has It – provides essential items such as phone chargers and yoga mats, and is available to both sexes.

Women were also keen to maintain health and well-being on the road,

Welcome to the Hyatt, madamleading Hyatt to lay on juices and smoothies as well as balanced portions at mealtimes.

Other innovations include high quality bath products, deep-cleaned rooms, and – vitally – an ongoing dialogue with the hotels to provide feedback.

“The way in which we now listen to our guests allows for a much greater level of understanding satisfaction, and produces highly tailored, meaningful insights,” said Robert Hamer, general manager, Hyatt Regency Sha Tin, in Hong Kong.

Hardys’ chief winemaker, Paul Lapsley


10 AHCT April 2013

Behind every excellent dessert

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The first resortXunliao Bay near Shenzhen is due to host an exclusive 100-room island resort by 2016.

Managed by the China-based Ahn Luh group and located on Delta Island, the 20,000 square metre property will feature an all-day dining Asian restaurant with an emphasis on Chinese cuisine, a beach bar, a tai chi centre with a resident tai chi master, an Ahn Luh spa and an Ahn Luh Library.

The resort will be the group’s second property, joining the Ahn Luh Dujiangyan in Sichuan province.

Ahn Luh Hotel Management is a collaboration between Duan Qiang of the Beijing Tourism Group, Whitney Duan of Great Ocean Group and Adrian Zecha of GHM Holdings.

ONYX ticks the boxesONYX Hospitality Group recorded a strong financial performance in 2012 and new hotel signings and openings will set the pace for continued growth and international expansion.

As a group, ONYX’s total system revenue jumped by 12% in 2012, while RevPAR (revenue per available room) also grew by 8%. Through a continued focus on managing cost efficiency, and making the most of the existing ONYX property portfolio, this was converted into a 14% increase in operating profit. The growth observed in 2012 was despite major renovation works taking place in two of the group’s largest revenue generating properties, Amari Watergate Bangkok and Amari Coral Beach Phuket.

ONYX currently operates 34 properties, with an inventory of more than 5,000 rooms across four brands. In 2010, ONYX set a goal to become one of Asia’s leading hospitality providers by 2018 with a portfolio of 51 operating properties. By the end of 2013 the group will have 38 operational properties with an additional 11 contracts signed, ensuring the target set in 2010 should be surpassed well ahead of schedule.

Joël Robuchon – possibly the most famous French chef in the world – is already well established in Macau, and now father and son Bernard and Mathieu Pacaud are following in his gastronomic footsteps.

Their restaurant in Paris – L’Ambroisie – is renowned for its three Michelin stars. In Macau, a sister operation – L’Ambroisie at Louis XIII – will open in a new development currently under construction on the Cotai Strip.

The Pacauds will be cooking regularly at the new restaurant, all the ingredients will be flown in from France, and meals will be complemented by a fine wine collection worth several hundred million dollars.

Gambei!

The China Wine and Spirits Awards (CWSA) 2013 produced a host of excellent results – and a few surprises.

With 3,300 entries from 25 producing countries, the world’s largest brands competed against boutique producers (blind tasting style) for their chance to shine in the fastest growing market on the planet.

Australia surged ahead, exceeding its 2012 medal haul at this year’s competition winning a total of 219 medals including an impressive 168 double gold and gold medals. Taylors Wines won the Australian Wine Producer Of The Year 2013. Wolf Blass scooped the CWSA Wine of South Australia Trophy 2013 and Wynns scored the CWSA Wines of Coonawarra Trophy 2013.

France continued its success, scooping

Like father, like son, like L’Ambroisie

97 medals including 51 double gold and gold CWSA medals. Chateau Patarabet was named French Wine Producer of The Year. The CWSA Wines of Bordeaux Trophy went to Domaine de Cazeau et Perey.

Italy, Spain, Chile and Portugal are snapping at each others’ heels with each scooping 44, 38, 42 and 50 double gold and gold medals respectively.

Other notable winning countries include South Africa with 27 medals, Argentina with 34 medals, Germany with 22 medals and New Zealand with 18 medals.

Chinese-made wine made a startling success with eight CWSA gold medals and Pernod Ricard’s own Helan Mountain Winery achieved the CWSA Chinese Wine Producer of The Year 2013.

CWSA President Kelly England commented: “The demand for this year’s CWSA Best Value competition vastly exceeded our expectations with more than twice the number of participating wines and spirits.

Entries are now being received for the CWSA, which is due to be held in September.


12 AHCT April 2013

austrian pavilionFood: Hall 3B-E, 3C-600, 3C-610Food sErviCE, kitCHEn EquipmEnt: Hall 1a-E, 1B-518

.FOODEugen BAILONI | www.bailoni.at Gold apricot liqueur and gold apricot brandyf-eins Handel Logistic | www.f-eins.co.at Beef, poultry and porkGOURMET Cornelius | www.gourmetcornelius.at WormwoodGUNZ Warenhandels | www.gunz.cc One-stop provider of a comprehensive range of foods and beveragesFranz KASTNER | www.kastner-austria.at Biscuits, confectionery, wafers, gingerbreadF.TV | www.ftv.com FASHION vodka (luxury und party collection), FASHION luxury energy drinks (f 88 and f 18)Julius MEINL Austria | www.meinl.at Coffee, tea, hot chocolate, jamNANNERL | www.nannerl.at Soups, sauces, spices, desserts and soft drink concentratesNÖM | www.noem.at Milk and dairy productsPEX Hong Kong Limited | theorganicshop.com.hk Organic foodWeingut Familie PITNAUER | www.pitnauer.com Top wines from Austria

.

.ROX Company | www.roxenergy.com Rox Energy – the intelligent functional drinkOtto SCHACHINGER | www.schachinger.at Lard, pork dripping, pork scratchingsRudolf TRISCHLER | www.sunnygrapes.com Top wines from AustriaSPIC | maxe.thurnundtaxis-sparkling.com Prinz Max Emanuel Thurn und Taxis sparkling winesWeingut WEINRIEDER | www.weinrieder.at Top wines from AustriaWeingut Manfred WEISS | www.manfred.weiss.at Top wines from AustriaZANTHO | www.zantho.com Top wines from Austria

EQUIPMENTIME Back- und Kochgeräte | www.ime.at Ovens & grillsiSi | www.isi.at Cream whippers and cream chargers, soda chargers & soda siphonsTMP - Citrocasa | www.citrocasa.com Citrocasa - the revolutionary juicer

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A U S S E N W I R T S C H A F T A U S T R I A

For more information

surprisinGlYinGEnious

HOFEX 2013, 07 - 10 May 2013

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The Austrian Exhibitors

hofex-anzeige-2013-A4-hoch-v1a.indd 1 11.03.2013 13:08:42

Sleeping in Sha TinIt’s only just opened, and already it’s won an award. The Courtyard by Marriott Hong Kong Sha Tin was hailed as ‘Best New Hotel Construction & Design Hong Kong’ at the prestigious Asia Pacific Hotel Awards.

With 539 guestrooms and suites, the new hotel is the largest Courtyard by Marriott in Asia. A key element in the lobby, exclusive to the Courtyard brand, is the newly enhanced GoBoard 4.0, which presents up-to-date local information, weather forecasts, maps, and headline news on a 55-inch LCD touch screen.

The hotel’s signature MoMo café serves breakfast, lunch and dinner buffet, offering a combination of Western dishes as well as Asian favourites. With contemporary design and décor, including two private rooms, all day dining MoMo Café has open and spacious seating, ideal for business or casual gatherings.

One of a growing number of international hotels in Sha Tin, the new Marriott is pitched as a getaway from Hong Kong as well as being handy for business travellers headed for Shenzhen.

Whatever pops your corkMore than 40,000 visitors are expected to attend VINEXPO in Bordeaux, France, next June – and there’s good reason to expect a lot of them will come from Asia.

A VINEXPO study found that Asia-Pacific consumed a phenomenal 61.5% of the world’s spirits in 2011. And,

according to the survey, it’s not just China that likes red wine – it’s also the world’s favourite.

Other findings included the conclusion that sparkling wines account for 7.7% of all wines drunk in the world.

These and other matters are likely to be under discussion at VINEXPO, which is expected to attract producers from all the wine growing regions in France, as well as national pavilions from Germany, the US, Chile, Italy, Spain, Mexico and South Africa will be making an appearance for the first time.

Starwood Hotels & Resorts Asia Pacific recruitment day drew a host of hopeful young hoteliers interested in 6,000 positions in more than 240 hotels across the region. Pictured are applicants at W Hotel Hong Kong (top left), W Taipei (top right) and The Westin Pune (above)


14 AHCT April 2013

Asia’s best for wining and diningChina, Singapore and Japan dominated Asia’s 50 Best Restaurants Awards with 16, 10 and nine restaurants listed respectively.

Sponsored by S.Pellegrino and Acqua Panna, the awards spotlighted the very best dining in the region.

Japan’s Narisawa won Best Restaurant in Asia, with Chef Yoshihiro Narisawa’s unfettered imagination and sense of drama catching the attention of the voting academy.

Other winners included Jaan in Singapore, and Japan’s Seiji Yamamoto, who picked up the Chefs’ Choice Award.

Hong Kong’s Amber was named Best Restaurant in China, and other notable winners included Nihonbashi in Colombo, Sri Lanka, Don’s in Hanoi and Mozaic in Bali.

The Best Pastry Chef Award, sponsored by Cacao Barry, went to Chef Janice Wong, who owns 2am:Dessert Bar in Singapore.

Hooray for French GourMayNext month is not just May – it’s also Le French GourMay Food & Wine Festival in Hong Kong and Macau.

For the fifth consecutive year, Le French GourMay will offer the people of Hong Kong and Macau a month to discover the best of French wines and gastronomy. By providing dedicated menus to match with French wines, wine tastings, promotions and workshops, Hong Kong and Macau restaurants, Michelin-starred chefs, as well as wine importers and distributors will dedicate the entire month of May to celebrate this festival.

Each year, Le French GourMay honours the wine from a different region of France and in 2013, Burgundy will be the focus. Burgundy wines, whether they are red or white, are distinguishable by

Commenting on the success of the inaugural awards, William Drew of William Reed Business Media said: “We launched Asia’s 50 Best Restaurants as part of The World’s 50 Best Restaurants programme to recognise the region’s growing restaurant industry and diverse gastronomic landscape. The list is a reflection of Asia’s culinary talent and showcases individuals that share a passion for excellence.

New look for New WorldNew World Hotels in Manila, Shanghai and Dalian have introduced new facilities showcasing the group’s design philosophy of distinctive surroundings, which are elegant, yet crisp and thoughtful in their execution. The comprehensive US$72 million renovation programme, with the goal of creating venues that allow guests time and space, includes restyled guestrooms and executive floors; innovative restaurants and lounges; art pieces and, Oriental-influenced décor.

the extraordinary delicacy and elegance of their aromas, focusing on the subtlety rather than the power.

Michelin-starred restaurants taking part include Amber, Caprice, Restaurant Petrus, Pierre, l’Atelier de Joël Robuchon, Spoon by Alain Ducasse and Tate.

Chef Janice Wong won Best Pastry Chef Award, sponsored by Cacao Barry


16 AHCT April 2013

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Anz_Umwelt_210x146_GB.indd 1 07.01.13 13:10

Worldhotels is launching a series of initiatives focused on innovative and segmented sales, marketing and e-commerce solutions. These initiatives aim to help hotels achieve optimum results in targeting luxury and leisure guests through the use of social media and advertising campaigns as main leverages.

At a gathering of almost 400 of its hoteliers, staff and partners to discuss how to remain competitive in the quickly changing hotel industry, Worldhotels also announced the launch of its first loyalty programme.

Paulo Salvador, global vice president marketing said: “A loyalty programme is the ultimate resource for hotels to stay in direct contact with their guests and keep them from going through third parties.”

Continuing to strengthen the Worldhotels brand is another important factor in the group’s strategy. This includes improving quality through staff training – together with its sister company Institute for Hospitality Management,

A happy new year is child’s playGiving an extra fillip to Chinese New Year festivities in Malaysia, the Dorsett Grand Subang together with the Kiwanis Club of Bukit Kiara played host to 30 underprivileged children at a grand “Gong Xi Fa Cai” celebration party.

As part of Dorsett Grand Subang’s continuing corporate social responsibility initiatives, hotel associates along with representatives of Kiwanis Club of Bukit Kiara came together to spend time with children and caregivers from Rumah Jaireh and Yayasan Sunbeams.

“As Chinese New Year is about bringing families together, it really gave all of us at tremendous pleasure to share the joy with these children as we welcome them as part of our family,” said Dorsett Hospitality International’s vice-

chairman Datin Jasmine Abdullah Heng.In addition to lunch, the children

participated in several fun-filled activities including a magic show, colouring

Worldhotels has completely revamped its training calendar. Since more hotel guests are posting their positive and negative experiences on social websites, the training will support hotels in improving their service as well as reputation management.

“We are thrilled to offer our hotels a very thorough and comprehensive plan”, added Worldhotels’ executive vice president Asia Pacific, Roland Jegge. “We want to ensure that our hotels diversify their distribution so as to stay competitive.”

A meeting of minds

activities and the tossing of ‘yee sang’. The children also received Chinese New Year ang-pow from the management team of Dorsett Grand Subang.

Koh Samui’s hotels racked up a record 68% occupancy in 2012, with visitors flying in from both Thailand and abroad, especially Germany and Britain.

New direct international routes and aircraft upgrades saw year-on-year growth in occupied hotel room nights rise by 9%, according to a new market update released by consulting firm C9 Hotelworks.

C9’s managing director Bill Barnett said: “Hot on the heels of a rising Asian middle class and the resurgence of a prolific group travel segment is the trend of Thailand’s resort markets becoming urbanised playgrounds. It’s not just about the beach anymore as shopping and attractions are gaining momentum as strong demand catalysts.”

But while Bangkok Airways is upgrading its fleet, the airport is not operating at full capacity.

“As Koh Samui’s primary air carrier is continuing to modernise its fleet with new Airbuses, and phase out older ATR 72 propeller planes which are helping hotels

fill beds, the ominous restriction on total daily flights at 36 is a non-moving ceiling which even Bruce Lee could not punch through,” said Barnett.

Wanted: More Koh Samui flights“Authorities simply must come face-

to-face with the inevitable decision to reach a practical solution for sustainable growth for the destination’s rice bowl.”


20 AHCT April 2013


Eurozone crisis slows rise in global hotel pricesThe average price of a hotel room around the world rose by 3% during 2012, compared with the previous year, according to the latest Hotels.com Hotel Price Index (HPI). The rate of increase has moderated when judged against the 4% rise in 2011 as the Eurozone’s problems pulled down the global average and slowed growth in the second half of the year.

Three regions drew away from the rest. The Caribbean saw a 6% rise, North America had one of its best results in recent years growing at 5% and the Pacific gained 4%, all outpacing the global figure. Asia added 2% and Latin America 1% while the Europe and Middle East region registered a slight fall.

Launched in 2004, the HPI looks at prices that people actually paid for their hotel rooms around the world. The 2012

Index stands at 107, ten points behind its 2007 peak of 117 and only just ahead of its 2005 level of 106.

David Roche, president global lodging group for expedia, Inc., said: “Europe’s hoteliers aren’t immune from the region’s economic problems, and they weren’t able to keep pace with a recovering global market in 2012. Although prices have risen globally, a hotel stay still offers consumers great value, with rates consistently below their peak levels of five years ago.”

The Eurozone crisis not only impacted prices in its own territory but had a knock-on effect across the region as financial insecurity dampened travel plans.

In Asia, a roster of events moved prices up and down across the region, including downward pressure on rates in India, due to a precipitous fall of the rupee, travel demand shifts due to the politically sensitive situation around the islands in the East China Sea, and price bounce-backs from the 2011 earthquake, tsunami and nuclear disaster in Japan and flooding in Thailand. The continued increase in the number of Chinese international travellers helped fill hotel rooms and the expansion of low cost carriers also boosted travel opportunities.

“International tourism is expected to climb again in 2013,” said Roche. “Much of the focus of the hospitality industry is now moving east, where the rate of increase is the highest and new infrastructure is helping to drive travel patterns.

The Asia/Pacific region added twice as many new hotel rooms as Europe in 2012 and will account for 40% of the world’s new builds in 2013. Rates here are rising but the region still offers great value for travellers with some of the lowest prices in the world.”

cost-effective aesthetic treatments,” said Goran Aleks, general manager of Sofitel Philippine Plaza. “They stay with us all the time. Watching them exit the hotel for wellness clinics (downtown) sparked an idea: Why not take it to the next level, and develop a concept that goes beyond the quick fix to full-on behaviour modification?”

Called Vietura, the new facility offers

an array of customisable programmes designed to help clients look better and live healthier.

Services range from weight-management tools such as Calloblock — which naturally binds carbs and fats in the food you consume and speeds up the calorie-burning process — to anti-aging procedures that involve the administration of medication directly into the fattiest layer of skin.

Vietura also has tried-and-tested remedies for complexion problems and digestive disorders.

All solutions are non-invasive and begin with a full-body assessment — the first step in Vietura’s three-step ‘Measure, Mentor and Monitor’ philosophy.

Vietura’s concept was developed by its chief practitioner, Dr Mary Jane Torres, a Filipina who spent years studying mesotherapy methods in Europe and is a hard-core believer in non-invasive, non-surgical solutions.

A Sofitel a day …

With medical tourism on the rise throughout Southeast Asia, Sofitel Philippine Plaza has jettisoned the traditional spa playbook, teamed with one of the country’s most renowned wellness experts and opened the doors on a health and aesthetic institute, the first inside a hotel in Asia.

“Manila is a tremendous destination for international travellers who want

Sofitel Philippine Plaza health and aesthetic institute, Vietura


22 AHCT April 2013

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1682_mulwarra AHCT Mag ad_297x210.indd 1 23/2/13 6:54:25 PM

Interior designers HBA/Hirsch Bedner Associates and New York-based design firm AvroKO have partnered to create a one of a kind Extreme WOW Suite at the new W Singapore Sentosa Cove. Adding to W Hotels’ collection of signature suites, the latest Extreme WOW Suite blends the brand’s edgy DNA and untamed greenery of Sentosa Island in a high octane feast for the senses.

The suite showcases innovative, experiential design, combining the expertise of HBA with AvroKO’s style. By nature, all Extreme WOW Suites are unique – a fresh, fantastical interpretation of the conventional presidential suite – but the suite at W Singapore is designed to offer an unparalleled sensory journey, surprising and intriguing guests at every turn.

The Extreme WOW Suite’s exaggerated and eccentric forms, Technicolor finishes

Weighing two tons and crafted from exotic woods, the centrepiece of the InterContinental Hong Kong’s new look lobby is part communal bar table, part objet d’art and all style.

The main base of the table is comprised of 12 large blocks of laminated lumber using African padauk which was carved to shape and then joined into three larger sections. These were then joined together by groves which help to reinforce the two narrow sections.

The table’s unique shape is like an amoeba with a subtle yin and yang influence. The base resembles the belly of a whale, resting on ‘stilettos’

Suite and sexy in Singapore

Hip to be squaredIt’s an unusual name – V Wanchai² – but it’s a slightly unusual Hong Kong hotel.

Inspired by classic Chinese elements, this 79-room hideaway presents a distinct sense of youthful individuality. The reception is decorated by an abacus-inspired wall feature contrasted by contemporary cast-iron lighting. This leads out to an intimate terrace garden which serves as a gathering place.

The door of each room is custom-made and intricately etched with bird and flower carvings, creating an art gallery corridor. These carved motifs also appear on the headboard of each bed in V Wanchai². Each room is appointed with hand-selected bedding and custom-designed furniture. Chinese stools with warm marble tops bring additional texture and highlights to the rooms.

or rather, solid wooden legs with steel cores.

IHG Hong Kong managing director Jean-Jacques Reibel, who was the driving force behind the design, said: “We wanted to create a focal point in the lobby lounge with a unique art piece. We were very lucky to work in collaboration with the talented artist/designer Jake Walker of Ballistic Architecture Machine in Beijing to transform this vision into a reality”.

Of course, the question remains: how did they manoeuvre it into place?

The answer’s a fork lift, a dozen (hefty) men and a fair dollop of perspiration. And patience.

Now that’s a top table

and highly reflective surfaces come together in an unfolding sequence. A marble entry bar feature and dynamic, colour changing ceiling treatment that

tempts guests into a spectacular living and party space – complete with a custom desk, integrated DJ booth and shimmering chandelier.


24 AHCT April 2013

HotelsHR is a hospitality-focused executive search firm specializing in providing career placements for renowned hotel chains, resorts, restaurant groups and clubs in Asia. Headquartered in Hong Kong with regional offices in Beijing and Shanghai, we aim to render our dedicated services to match the ever-changing pace in today’s hospitality industry and to assist our candidates in search of suitable career opportunities across the Asia-Pacific region.

Hong Kong | Beijing | Shanghai

Website: www.HotelsHR.com | Email: [email protected]

General Manager Director of Sales & Marketing

Director ofHuman Resources

Director ofFood & Beverage

Key recruitment professionals share their opinions on currently industry trends

People power Job satisfaction and a sense of belongingBy Veon Tsang

With a steady rise in new property developments, the recruitment industry is facing many challenges in keeping up with demand. A straightforward way

would be matching the potential employee’s salary to market rate. Additional benefits such as life, medical and dental coverage can also be offered after probation. Companies can broaden the basis for choosing employees by advertising in both print and online.

Within the hospitality circle, hotels now tend toward establishing their own branded training school. They are willing to train less experienced people who have a good attitude. This ensures that their standards are met for newcomers, while continuous training is provided to existing staff as a form of motivation to stay on.

Another approach is recruiting management trainees, establishing a clear career path for them upon joining the hotel while in the meantime grooming them towards a specific company standard.

Many hotels are holding increasing numbers of on-site recruitment days at hospitality management schools, anchoring individuals to their company before they are lost in the mass market. Recruitment from overseas schools and branching out to international markets has already been the trend in recent years, especially for more experienced roles such as general managers and other management positions.

On a more creative note, hotels are also looking into other industries in search of talent, broadening the scope in order to find the most suitable candidates. Management positions are also developing closer rapport with colleagues to better understand and meet their needs.

It has become a common trend for junior employees to swap jobs soon after training and employers are feeling the need to increase the prospects of the employee’s career in order to keep them. Appropriate levels of responsibility entrusted to the employee show the company’s respect for them, as well as provide an opportunity for growth.

Methods of doing so are by providing cross-training of new skills, overtime pay, overseas exposure opportunities, an enjoyable work environment, encouraging corporate culture, supporting a five day work-week and more.

Ensuring that employees are at a certain level of job satisfaction and sense of belonging while also being able to maintain a work-life balance has been top priority from the employee’s point of view. Additional team-building activities including annual company-paid retreats and parties will also be attractive to many.

Furthermore, tangible recognitions such as recognition, letters of merit, awards, year-end bonuses, extra days off, promotion prospects and salary increments are also the most traditional yet strongest motivators for staff to remain with the hotel.

Veon Tsang is managing director of HotelsHR Limited, a leading hospitality executive search firm specialising in providing career placements for upscale hotel chains, resorts, restaurant groups and clubs in Asia. HotelsHR is headquartered in Hong Kong with regional offices in Beijing and Shanghai

Veon Tsang

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M a n a g E M E n t

26 AHCT April 2013

Don’t forget the human factorBy René J.M. Schillings

Our industry is not short of mega-projects which require hiring thousands of people to open and staff a new hotel or resort in areas where there was ‘nothing’ before. We

regular see proud announcements about new mega-resorts, newly identified tourist areas and locations earmarked for casino and gaming development.

These are seldom organic developments but spearheaded by local government who have discovered the attractions of the tourist dollar. Tourism is one of the fastest growing industries and a proven success in encouraging employment, investment, infrastructure and tax money to regions previously underdeveloped or with other declining industries.

The slogan ‘build it and they will come’ may refer to the potential tourists and visitors. It does not necessarily apply to all the staff who will service these visitors and operate the hotels, restaurants and other facilities.

Should you require 100,000 bricks to build the hotel, you can find a supplier who can make and deliver these unique bricks. But can you find a supplier for 5,000 people, who are all unique and

have their own wishes and desires beyond having a job that provides an income? Where does the human factor in mass recruitment end and human trafficking begin?

Beyond the logistic and technical challenges to build a tourist oasis in a tourism desert, the HR challenge is one of the most underestimated undertakings, leading to high staff turnover, costly mistakes, and sometimes personal dramas that could easily be prevented by recognising different stages of tourism destination development and the hiring processes that go with it.

Phase I – the hypeA new destination is advertised as soon needing thousands of people. The hiring campaign takes the shape of a sales campaign to attract people. Due to the rush, at rank-and-file level literally everybody who has two hands and two feet and can speak a bit of English will be hired, as long as they are willing to come.

At management level, due to the high expectations of the new destination becoming the next Vegas or Hawaii, top managers from around the world are headhunted, often with very lucrative salaries.

Phase II – reality sets inMost of the junior staff soon discover that the promises made turn out to be less glamorous than they imagined. Besides the people

that shouldn’t have been hired in the first place because they are not suitable for the job, the ones that are really good soon leave because good jobs can be found in other places too and thank you very much to the resort for training them and adding some experience to their résumés!

They are picked up by hotels in existing locations who will always need good junior staff. Meanwhile the management staff may have run into difficulties with location, culture, the massive yet underdeveloped organisation they are working for, the market and the other staff, so they soon move on too.

Phase III – a new directionWhen international brands move into new locations they often bring with them ideas and concepts that worked well elsewhere and they imagine can simply be replicated in the next destination.

When this leads to disappointing results, it is soon concluded that more of a local touch and understanding is needed. Expatriates are to be replaced by more locals, if good ones are available. More than once the public also seems to have different tastes and needs for which the original concepts and plans have to be adjusted.

The realisation soon comes that with a transient workforce, and hotels constantly struggling to bring in outsiders, a permanent recruitment mission develops. A logical step to resolve this is the creation of homegrown tourism, hotel and catering training institutes.

But what we see is that these initiatives seldom lead to the local population enrolling, and while these schools also make an effort to attract outsiders in order to train them for the local needs, they are in fact training people who will thereafter go and work elsewhere. Especially when jobs elsewhere not only pay better, but also provide a better life after work.

Thus we see that tourism colleges in Hainan, Zhuhai and Zhongshan with the purpose to supply Macau with hotel staff firstly struggle to find students, and then see their graduates hired by hotels in the UAE, for cruise ships or hotels in China also in dire need of staff.

Phase IV – stability and balanceLike all settlements and developments, time solves many problems. Learning from the past is a natural adjustments and gradually the tourism destination will better understand itself and what works and what doesn’t, especially due to the experience of those who did stay longer.

Eventually destinations will mature and the current massive staffing needs will evolve into more normal requirement for regular staff turnover. A better understanding of who to hire and what to check before making hiring decisions will also develop.

Meanwhile, for any ambitious employee looking for an opportunity, it may be harder to get into these destinations but if they can they will actually be much safer places to go, without risking disappointment or an early end to the dream.

René J.M. Schillings holds a Master’s degree in International Tourism Development from the London Metropolitan University, studying the Economical, Cultural, Environmental & Political Impacts of Mass-Tourism on Regions & Communities. After a career as hotel manager in Asia and other continents he now heads an executive search firm for hotel managers in greater China and Asia

René J.M. Schillings

Banyan Tree Spa Macau

M a n a g E M E n t

28 AHCT April 2013

M a n a g E M E n t

AHCT April 2013 29

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phillip-=bourhis.indd 1 2/1/13 10:46 AM

By Wayne Fitzharris

The definition of expatriate is changing. There will always be a great need for international experience opposed to localised experience. Those who have been fortunate

enough to travel bring an unrivalled level of expertise and maturity gained from exposure to a multi-cultural environment and workforce.

The practical aspects are they can work and think outside the box and resolve operational and customer issues quicker, which is what international hotel chains require. The expatriate might once have been thought of as having a colonial background, but now it can mean any nationality as long as it brings in a level of international expertise to work with international clients and customers.

For example, Mauritius has become a very popular destination with the Chinese, so expatriate Chinese are being employed to cater for their needs. The same applies to every other country where expertise is required.

We are proud of our 10-year track record of successfully placing quality candidates into long-term positions. Our clients include luxury hotels and resorts, Middle Eastern royal families, entrepreneurs, celebrities, VIPS and ultra-high net worth individuals who require absolute confidentiality and discretion.

Wayne Fitzharris is owner and director of Global Search International. Currently establishing the British Butler School, Fitzharris developed and set up Global Search International and The International Guild of Butlers. He provides day-to-day leadership to both companies, works on senior executive roles for the hotel sector and private residences and provides training courses in professional household management and luxury hotel butler and high-end services

Expats need incentives to get on the roadBy Stephen Thorley

When I joined the team at the Siam InterContinental hotel in Bangkok back in 1996, we had an expat team of seven, including three in the kitchen, which

was the norm for international five-star hotels in Asia. Today, that number is more likely to be three or four

maximum, with such roles as pastry chef, director of sales and marketing and executive sous chef being filled by locals – a contact with one of the leading international hotel groups advised me recently that 95% of all their hotels in Asia now have local pastry chefs.

This trend was of course inevitable as skill levels rose and the pressure increased to reduce wage costs, but with the resulting increase in local salaries, what effect will this have on the role of expats in the international hotel market?

Surely, unless wage levels for all grades of expats increase, there will be no incentive for workers to leave their countries and the likes of the UAE, where the service industry could not operate without Asian expats in the hotels, restaurants and shops, would face a huge shortage of labour.

So, while original ‘expensive’ expats are being reduced everywhere (except maybe Macau where they have a licence to print money it seems!) another category of expats is growing and who knows where the costs for that category will go!

Stephen Thorley is operations recruitment consultant with Global Search International and has worked in the hospitality field for 15 years in Europe, the Caribbean, the Middle East and Asia for brands such as IHG, Hyatt and Renaissance as well as the cruise line industry

Thinking outside the box

M a n a g E M E n t

30 AHCT April 2013

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The relationship between hotels and hotel booking websites has not been a match made in heaven. There has been a degree of mutual mistrust between the two sides about sharing the guest dollars, even though the

real casualty of technological development has been the travel agent.While pressure is on hotels to provide easier, faster and cheaper

access to their rooms, booking through the internet has made in-roads in connecting hotels to both businesses and consumers.

“[The] internet is not what we want, but that is what young people feel comfortable with. Buying behaviour has changed, the industry and key players have to change with it,” says Janet Tsang, director of sales and marketing, Hyatt Regency, Hong Kong, Sha Tin.

She notes the steady increase of foreign independent tour or FIT bookings (independent travel, domestic or international, that do not involve a package tour) made through the internet since the hotel opened three years ago.

While the percentage of direct bookings through the internet much depends on the type of hotel and location, the fast increase from this source is throughout Asia.

Dewi Maharani, director of sales, the Chedi Club, Bali, says, “We are moving from a 60:40 ratio between wholesale to direct booking to a 50:50 ratio. We are experiencing a stable increase.”

Tom S’prayoon, director of sales and marketing of the

The hospitality industry has regarded dedicated

hotel booking websites as a necessary evil, but this may

be now changing, believes Andrea Zavadszky

Get with the program

JW Marriott in Bangkok, sees about 30 to 40% of overall bookings from the internet, following a triple digit year-on-year growth last year from online channels, especially from Marriott.com.

“Numbers will only go up and we have to respond to it,” Hyatt Regency’s Tsang says.

Paradigm shiftThe widening source of bookings should mean increasing business opportunities. So what do hotels need to take into account in this changing landscape that favours the internet?

First they need “better websites and better keywords,” according to Achim v. Hake, general manager at The Sherwood Taipei, who points out that the all-important keywords may be quite different depending on individual markets.

Maharani cautions that it is important to balance the demands of increasing online bookings with support from other partners, while keeping up with the rate parity problem.

To deal with that, Hyatt has a “best rate guarantee”, which means that anybody who finds a rate online better than the Hyatt.com rate will be able to book at that rate, plus receive a further 20% discount, Tsang explains. This method practically uses the bargain-hunting consumer to police the booking websites on behalf of Hyatt.

“We are also very selective in picking our online travel agents, to ensure rate parity in the market,” she adds.

Changing landscape• Globally, less than one person in 10 booked their

last trip through a travel agent, while 27% booked their accommodation through otas and 23% on the properties’ own websites, representing a total online rate of 50%.

• More than 60% went online for travel information, while 70% found travel websites the most trusted and useful source of information.

• this trend, led on tripadvisor, to a year-on-year increase of travel reviews and opinions now totalling 100 million; and a 48% year-on-year growth in monthly page views between 2011 and 2012.

The TripBarometer by TripAdvisor, March 2013

Changes afootA recent TripAdvisor survey that sampled 15,595 consumers and 19,447 businesses also underlines the tremendous changes in the industry.

The research points to a number of disconnects between the fast technological development and hotels’ reaction to it, especially in the fields of social media and mobile booking capabilities.

“By addressing these, businesses should be able to better target customers and cater to the needs of their guests, leading to increased customer satisfaction,” the study says.

One case in point is the growing importance of mobile devices and their increasing use by travellers, from uploading pictures to social websites to checking the internet for local activities.

But, while 79% of Asian travellers are in principle interested in booking through a mobile device and 74% of properties also see this as important, only 29% of Asian properties currently engage with travellers via mobile devices and only 63% of those allow guests to book through their mobiles.

“We also see a shift in bookings from desktop to mobile devices – particularly for last-minute reservations,” says Crystal Song, director of sales and marketing, JW Marriott Hotel Shanghai, while her colleague S’prayoon from Bangkok adds that Marriott is ahead of the game with their app platform.

“With mobile travel bookings expected to triple next year and

Chedi Club Bali – moving from a 60:40 ratio between wholesale to direct booking to a 50:50 ratio

M a n a g E M E n t


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

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with this year’s 51% growth in the US alone, we can take this as a promising sign of business opportunity,” he says, adding that the US is one of Marriott’s largest markets and clienteles.

In spite of the huge increase in demand, however, only 38% of hotels in Asia plan to introduce mobile marketing, including the introduction of apps and mobile-optimised websites.

Businesses are also aware of the importance of securing positive online guest reviews. This has become the new word of mouth marketing channel, and it is therefore vital for every property to monitor reviews and respond to both positive and negative ones.

Lewis Ng, commercial director APAC, TripAdvisor for Business, which launched in 2010 to work with the hospitality sector says, “Our data shows that only 24% of properties in Asia-Pacific listed on TripAdvisor are currently registered on the TripAdvisor management centre which they need to do in order to engage with Trip Advisor’s large community of travellers and write responses to their reviews.

“Furthermore, only 3% of hotels in the Asia-Pacific region have responded to user reviews in the last 30 days.”

He added that hospitality businesses can register for free on the TripAdvisor management centre and take advantage of a range free resources and tools to better engage with the traveller community, drive sales and manage their properties’ reputations online.

Social media is another important channel to tackle. In Asia, 30% of respondents to the TripAdvisor survey said they check with social media sources before a trip, with Facebook being by far the most popular, but fewer than four properties out of 10 said social media was an important part of their marketing plans.

We also see a shift in bookings from desktop

to mobile devices – particularly for last-minute reservations

Crystal Song, JW Marriott Hotel Shanghai

Janet Tsang, Hyatt Regency Sha Tin – ‘Buying behaviour has changed, the industry and key players have to change with it’

Tom S’prayoon, director of sales and marketing at JW Marriott Hotel Bangkok – seeing about 30 to 40% of overall bookings from the internet

Dewi Maharani, director of sales, the Chedi Club, Bali

Lewis Ng TripAdvisor – ‘Only 3% of hotels in the Asia-Pacific region have

responded to user reviews in the last 30 days’

M a n a g E M E n t

34 AHCT April 2013

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More than 4,000 new rooms will flood Singapore in 2013, putting increased pressure on hotels already struggling to attract and retain staff, writes Michael Taylor

A tale of two cities

It is the best of times. It is the worst of times. On the one hand, Singapore’s hotels have been enjoying record high occupancy levels, and average room rates have never been higher. On the other, they have been having difficulty recruiting and retaining

staff. As a result, mushrooming salaries are dampening what should be rising profits.

According to Josephine Lim, regional director for Southeast Asia at the Preferred Hotel Group, owners of hotels in Singapore are currently enjoying some of their best days ever. Room rates and occupancy levels are at record highs, and more hotel rooms are being added to the current inventory. Plans are also underway for a fourth terminal at Singapore International Airport to cope with the bullish demand.

“Singapore has in the last six years increased its average rate from being behind Bangkok to the highest in Asia-Pacific,” Lim says. “With the entrance of the two integrated resorts, the city has boomed in every aspect and successfully repositioned itself as a banking and leisure hub, where many emerging markets are now parking their wealth. The result is that there are 4,000-plus rooms coming into the market in 2013, and the supply will continue to increase aggressively.”

The boom in inbound travel has been across the board. Singapore has been experiencing record high traffic levels for both business and leisure travellers.

“We have seen healthy growth from many regions, and Singapore remains a very attractive and convenient city for many,” Lim says. “There has been excellent growth from the Asia Pacific – especially China, India, Indonesia and Thailand. Travellers are also becoming more affluent.”

While Singapore’s hotels have been enjoying record high occupancy levels, they have been having difficulty recruiting and retaining staff

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


Do-it-yourself housekeeping initiative saves man hoursRoyal Plaza on Scotts has launched an initiative to ease the workload of its housekeeping department. Under the scheme, all departments are chipping in by taking care of cleaning their own space, and the GM’s office is no exception. Patrick Fiat leads by example, taking time off from his busy schedules to tidy up his own office.

All department heads and other employees are following suit. To facilitate things, the hotel has invested in vacuum cleaners, which have been put in different spots around the hotel in order to enable staff to carry out their own housekeeping tasks.

The initiative has saved the housekeeping department 22 man hours a week. This time can be allocated to the public areas and the guestrooms of the hotel, which has allowed the department to better cope with the hotel’s higher occupancy levels.

Patrick Fiat – tidying his own office

“What we are seeing is a rise in regional travel,” Arrowsmith says. “Travellers to Singapore have more diverse accommodation options. There has been a spurt of boutique and backpacking offerings. More hotels are opening in the next two years as well so we’re seeing increased domestic and regional competition.”

One of the key challenges facing the hospitality sector is the war for talent.

“There’s a human resource crunch and in hospitality, it’s not an issue that can be solved with robotics,” Arrowsmith says. “With the service industry, the human touch is key. The rising costs and labour shortages make it more challenging to maintain high service standards.”

People problemPatrick Fiat, GM at Royal Plaza On Scotts, a member of Summit Hotels & Resorts, agrees that staff recruitment and retention are among the most daunting issues facing the hospitality sector.

“Royal Plaza on Scotts has been implementing various initiatives to help us cope with the labour crunch situation by increasing productivity and retaining employees,” Fiat says.

“Productivity is an area which we are working on, with the introduction of new technology and multi-tasking. A dedicated team, looks for ways to improve work processes and reduce resources that can be used more productively in other ways. The team has saved 7,952 man hours from the e-billing process since it has started.”

The hotel’s strategies to retain staff seem to be proving effective. “We have seen a turnover rate of only 15.3% as compared to Singapore’s industry average, which is above 25%,” Fiat says.

“As the labour crunch continues to pose challenges to the manpower-intensive hospitality industry, Royal Plaza employees have jumped in to share the workload of the housekeeping department. It is one of the departments under pressure in the current situation, and housekeeping employees have been working overtime in order to cope with the hotel’s operational needs.”

One of the more interesting trends is that the distinction between business and leisure travel is becoming blurred.

“Business travellers are extending their stays to see and experience Singapore, and leisure travellers have also been seeking business opportunities in Singapore when they are in town,” Fiat adds. “This, in turn, will increase the number of days that the visitors spend in Singapore.”

Salaries up, profits downBut it is not all good news. Hotels have been pressured to increase salaries in order to attract and return staff. As a result, there has been an overall decline in profitability.

“Preferred Hotel Group is identifying the right partners to help maximise the profitability in this difficult marketplace not only by helping with international long-haul business, but also by helping hotels understand what type of hotel to build, which segments to target, how to optimise revenue through the right pricing strategy and how to minimise the costs by working the best and most relevant distribution channels,” Lim says.

According to Anne Arrowsmith, director of marketing at the Regent Singapore, the hospitality industry is a key contributor to the Singaporean economy, and not just in terms of tourism receipts. MICE has also been one of the Lion City’s key economic drivers.

“While visitor arrivals and tourism receipts have seen healthy

growth over the past five years, the pace of growth is slowing,” Arrowsmith says. “And as the Singapore government looks to increase yield through visitor spend, hotels need to look to revenue growth over occupancy figures.”

Singapore used to be seen as an oasis of tranquility in a somewhat unstable region, but it is starting to lose that edge.

“Competition for MICE and tourism in the region has been heating up as neighbouring countries like Thailand, Indonesia and Malaysia are increasingly seen as stable and affordable destinations with great value and service,” Arrowsmith says. “They too are strengthening their tourism offerings and meeting facilities to appeal to travellers and participants.”

Based on statistics for 2012, Indonesia remains Singapore’s top market, followed by China, Malaysia, India and Australia. China and Japan in particular continue to register strong growth, sustained mostly by leisure travellers.

Singapore has in the last six years increased its average rate from being behind Bangkok to the highest in Asia-Pacific ... with the entrance of the two integrated resorts, the city has boomed in every aspect and successfully repositioned itself as a banking and leisure hubJosephine Lim, Preferred Hotel Group

Anne Arrowsmith, Regent Singapore: ‘The hospitality

industry is a key contributor to the Singaporean economy’

Royal Plaza on Scotts has been implementing initiatives to help cope with the labour crunch situation by increasing productivity and retaining employees

Regent Singapore

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38 AHCT April 2013

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While hotel door locking systems are necessarily becoming more sophisticated in order to deter potential criminals, they also have to be user friendly, unobtrusive and easy on the eye.

“Our customers want an electronic locking solution that is reliable, technologically advanced, easy to integrate with other solutions in the hotel, has a growing platform, is easy to use, and most importantly, that is backed up by technical support and maintenance,” says Ivan Aramayo, director of marketing and communication at VingCard Elsafe.

The company, part of Assa Abloy Hospitality, has its products installed in more than 42,000 properties worldwide, securing in excess of seven million hotel rooms.

“VingCard provides numerous electronic locking system solutions, including traditional magnetic stripe, smartcard systems and the latest radio frequency identification (RFID) electronic locks compatible with the main ISO standards: ISO 14.443A (MIFARE), ISO 14.443B, ISO15.693 and NFC-compatible (Near Field Communication), fully integrated PMS interface software solutions, as well as wireless online locking solutions for hotels based on ZigBee secured open platform,” Aramayo says.

For security leader Kaba’s marketing communications coordinator Lydie Petelo, “Hoteliers want their access control system partners to offer secure solutions, but also to be innovative leaders who develop technology that meets the demands of their customers.

“They are seeking solutions that help them to facilitate integration with other systems, which enhances the guest experience while providing the highest security for their guests.”

Look no handsPetelo has found that the main criteria for hotel room door locks increasingly leans towards the technical.

“RFID technology is the building block for a contactless experience in the hospitality sector to secure guest rooms,” she says.

“Mobile check-in enabled by NFC is an emerging technology being looked at closely in the hospitality market as the world turns around mobile devices.

“Also, tablet computing adds flexibility to hotel operations as keycards can be created anywhere in the hotel, allowing front desk personnel to move around to welcome guests individually. Messages can be sent to the locks and locks can be managed from anywhere in the hotel.”

It’s a point reiterated by several of Petelo’s industry colleagues. For example, VingCard Elsafe recently participated in a ground breaking trial in Barcelona, Spain whereby some guests at the Hotel Porta Fira Santos were able to access their rooms from their own home, throughout their journey to Spain, and as soon as they arrived at the hotel from their mobile phones.

“A digital room key was sent straight to their handset,” says Aramayo. “The trial participants simply touched their handset to the NFC-compatible Signature RFID VingCard electronic door lock reader to access their hotel room.”

When hotels choose their locking systems, there are two main criteria, as far as David Rees, managing director Salto Systems Australia is concerned.

“The locks have to be intuitive,” he says, and “they must not hinder entry to the room in any way.”

The old styles of keys or cards that had to be moved up or down, left or right, Rees terms ‘inhibitors’ … “and the old magnetic stripes could become demagnetised.

“We want to provide systems that go beyond satisfying needs. We want to render the locks unobtrusive and as aesthetically pleasing as possible yet easy to use for everyone – staff and guests.”

But more than this, Rees says it is incumbent on access control

How do security system manufacturers balance

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the industry, asks Zara Horner

The AesTheTics

of sAfeTy

producers to increase the safety and security of guests and buildings.“I call the room lock the ‘human user interface’. What sits

behind that, and separates Salto from our competitors, is that our locks are a whole property solution, transparent for the guest, with software that is solid and efficient for the hotel staff.”

Safety firstAt The Langham Auckland, which has installed VingCard locking systems, “Security is obviously hugely important,” says Lucy Clark, marketing communications manager.

“But today it is a more discrete presence, often invisible to the guest, unless absolutely required [otherwise].

“A large volume of monitoring is through cameras, with actual officers walking the property checking on details throughout the day,” Clark explains.

“A guest would never know who they are unless an issue would demand it. Service and diplomacy comes first with enforcement used as a last resort.”

Some guests are more concerned than others about security, Clark says, “but overall, we do not have a lot of security questions or issues raised.

“Small things allow them to feel safe such as security access in lifts with the same key they use for their room. Deadlocks on rooms are also standard.”

Most security features, such as door locks, are designed specifically for hotels, Clark points out, adding that there is a need

Saflok Quantum RFID reader is ‘built and tested to withstand wear and tear and extreme temperature’

Salto RFID locks “now have the capacity to electronically communicate with rooms” says the manufacturer

Kaba’s Saflok Messenger LENS notifies security staff in real time of possible breaches of security

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for locks to be aesthetically pleasing in order for them to fit with the overall design and feel of the hotel.

Salto’s Rees concurs, saying hotels spend vast amounts of money on room design and decoration and the door and locking systems have to be a part of all that.

“Guest rooms are a priority for our clients. We understand that locks should complement and reflect this.”

During the 1980s and 90s not much happened in R&D within the industry, says Rees. “We had the punch card, then the magnetic strip card, but then nothing for a long time.”

In the early 2000s RFID technology opened up a whole new world.

“In 2003 we introduced the Salto RFID lock. It was a very big change. We now have the capacity to electronically ‘communicate’ with rooms. There is a convergence of credentials so room management and locking systems are so much tighter.

“It’s an extremely dynamic area. We can now provide appropriate locks for each room. A guestroom door lock can be different to a ballroom lock. Now we can provide clients with the capacity to select according to use and technology required.”

Online access controls also provide enormous safety benefits, says Rees.

“Guest experience, safety and cost, are top three on our clients’ priority lists. It is now much easier for us to provide them with solutions to the age-old problem of keeping unwanted people out of the property while making it easier for guests to get in and move around.”

Rees says security has become much more of an issue for clients in the last five to six years in particular.

“The negotiating process has changed for us. Now we are about educating clients about possibilities. Opening their minds to what they can achieve with their security systems.

“We ask ‘If we could make staff cards which are redundant at the end of a shift and reactivated the next day, would that help you?’ Or, ‘If we could provide a system which changed staff profiles according to needs, if someone was going to come back to help with an evening event, for example, would that help you?’ These are the sorts of things technology, and in particular having systems online, has opened up.”

Get your priorities rightSecurity for guests and hotel property, operations efficiency, with bottom-line improvements, and increasingly, online wireless access are paramount, agrees VingCard Elsafe’s Aramayo.

“Wireless online electronic locks not only offer additional security features but also help increase front desk efficiency, operations efficiency and management efficiency,” he adds.

But the look of the device can often swing the client vote.VingCard Elsafe recently launched Essence by VingCard, “the

first invisible electronic lock”. It builds on the 2005 Signature range. “With Essence we have taken minimalism to the maximum

expression,” Aramayo says, “by making the lock disappear on the door and placing all components inside the door.”

Real time considerationsFlexibility and control in real time are also considerations when choosing a door locking system, says Kaba’s Petelo.

“Online systems such as Kaba’s Saflok Messenger LENS notifies security staff in real time of possible breaches of security.”

The unit’s Messenger LENS wireless online system offers a bi-directional communication between the electronic locks and the front desk or other departments of the hotel such as security.

“For example, there can be a ‘door ajar’ or ‘wandering or standing intruder’ notification sent directly to the phone of a member of the security department,” Petelo says.

“The units also have the ability to remotely grant or deny access to particular online door locks depending on the situation.”

Kaba’s brands include ILCO and Saflok, both “are built and tested to withstand wear and tear and extreme temperature,” says Petelo.

Salto locks are “sophisticated and customisable,” says Rees. Salto’s AElement is an RFID, NFC electronic, wireless lock.

“A continually updating system with lower installation costs”, the card transmits “in real-time, giving a dynamic event audit trail for extra security checks.”

Information such as: end-users’ list of doors visited; and visited doors’ battery status is transmitted with no hard wiring of doors required.

The wall reader transmits to the card: a deleted card list or ‘blacklist’; latest user rights; and expiration.

“Minimalistic, the electronic lock is a technical gem that architects love thanks to its style, design and the high performance of its access control technology.

“It enables users to integrate all their physical security needs into a stylish, energy efficient, reliable wire-free system.”

Without giving too much away, Rees says, “We are currently carrying out a handful of key projects whose developments anticipate and respond to market needs, surpassing what is available today.”

VingCard Elsafe recently launched Essence by VingCard, taking minimalism “to the maximum expression” according to the company

The Langham Auckland has installed VingCard locking systems

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42 AHCT April 2013

is disabled, a hotel places itself and its guests at heightened risk of Internet attacks and potential system compromise.

• Enable firewall logging and maintain firewall logs for one year with a minimum of three months immediately available for analysis. These audit trails are essential tools used in reconstructing system events, helping to identify suspicious network activity and in facilitating forensic investigations.

• Make certain that anti-virus, anti-malware and anti-spyware software programs are current. Outdated security software is often found at businesses that have been compromised.

• Implement strong access controls. Access controls will help restrict inbound and outbound traffic on known ports to only traffic necessary for the cardholder data environment.

• Routinely examine and secure all systems and networks for unknown and unauthorised software and newly added hardware devices.

• Use outside resources to help identify new security vulnerabilities.

Visa provides a frequently updated data security alert listing malware and IP addresses identified in forensic investigations, publicly available at www.visa.com/cisp.

Properly implement remote access configuration and settingsRemote Management Applications (RMAs) are frequently implemented in corporate franchise environments. Improperly configured, RMAs are vulnerable to hackers’ attacks. Risk mitigation strategies include:• Configure the RMA to permit only those connections from

known IP/MAC addresses or configuring the system so

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Recent technological innovations have dramatically improved the guest experience while vastly increasing the efficiency and capabilities of hospitality management. A guest, for example, may go through the check-in process

in just the time it takes to check for email messages using the hotel’s wireless network.

Without the proper controls, however, the door is open to intruders targeting card data. Fortunately, hotel operators can take measures to help prevent their business from becoming the next victim of cyber criminals.

Secure networks from intrusionHotel operators should familiarise themselves with these crucial security practices that can help safeguard against network intrusion:• Install and constantly maintain a firewall. Any time a firewall

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44 AHCT April 2013

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attempts.• Configure the system so a remote user must establish a secure

connection through a firewall before access is allowed.• Ensure the logging function is enabled to monitor inbound and

outbound activity.• Disable all unnecessary services.• Use only those payment applications and versions that have

been validated as compliant with the Payment Application Data Security Standards (PA-DSS), available at http://www.pcisecuritystandards.org/

• Ensure that proprietary or homegrown systems such as a property management or reservation system are compliant with payment application standards.

Keep an eye on wireless securityData thieves have become very adept at manipulating improperly secured wireless networks to steal cardholder data. Hotel operators should: • Have a proper awareness of the security risks associated with

the technology.• Develop risk-mitigation strategies to protect computing

environments — compliant with PCI DSS and the PCI PIN Security Requirements.

• Evaluate all payment applications against the PA-DSS to ensure prohibited card data such as PINs and security codes from the magnetic stripe are never stored or logged after transactions are complete.

By instituting the proper controls, hospitality industry operators can help ensure that technology continues to offer a pleasant guest experience free of the nightmares that can threaten trusted relationships.

remote users must establish a Virtual Private Network (VPN) connection via a firewall prior to access being granted.

• Change default settings set by the vendor. RMAs may come from vendors with default settings and criminals almost always know what they are. Creating unique user IDs and complex passwords can reduce the risk.

• Turn a modem on only when the franchisee needs access to franchisors or payment application vendors.

Practice good password managementData compromises have occurred when business operators left the default database password blank, allowing criminals easy access. Compromises have also occurred when access was granted to a vendor who used a default password. Good password management includes: • Check vendor manuals and internet resources for default

settings for all devices and software. Immediately change any default settings upon installation. This includes changing default passwords to a unique, secure password, and changing default account names to custom names as appropriate.

• Make certain that necessary security functions for all devices and software are activated.

• Use the most recent version of remote access software and implement the security features according to manual instructions. For example:

• Ensure that vendors accessing the system remotely change default settings.

• Allow connections only from specific, known IP/MAC addresses.

• Use strong authentication or complex passwords for logins.• Enable encrypted data transmission.• Enable account lockout after a certain number of failed login

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46 AHCT April 2013

The meeting of the rivers Mekong and Ruak in the northern Thai province of Chiang Rai is known

as the Golden Triangle in equal measures due to its colourful past and natural beauty. Situated near the borders of Myanmar, Laos and Thailand, it was the centre of Thailand’s opium production for decades. In the 1980s, the Thai government put a stop to the poppy fields and the jungle has been restoring its wild splendour ever since.

The area is rich in history and has attracted a number of resorts targeting visitors who wish to get up close and personal with the country’s gentle elephants. One of the most successful has proven to be Four Seasons Tented Camp, partly due to the creativity of its architect Bill Bensley.

Perhaps the most beguiling component of the property is that it is small, with only 15 guestrooms. By making as little impact upon the environment as possible with fewer

guests, there is a sense that each person is more at one with their surroundings. Bangkok-based Californian Bensley has worked on a number of small hotels before, including Park Hyatt Siem Reap and The Siam in Bangkok.

Romantic conceptFor this project, the Harvard-educated architect and landscape architect wanted to foster the romance of 19th century travel, when Southeast Asia was ripe with intrepid explorers. Instead of the usual building housing accommodations, each guestroom is designed as tents with handcrafted furniture, hardwood flooring and traditional northern Thai thatched roofs.

With 54 square metres of interior space and a 37 square metre outdoor deck, the tents feature paddle ceiling fans, an outdoor custom wooden hot tub and leather bush chairs.

“When we started this project with Four Seasons about 10 years ago, it didn’t have a single property with less than 60 rooms,” notes Bensley. “So you can imagine its response when we proposed to have a 15-room camp with no solid walls, rooms that don’t lock, no television, no room service and no air conditioning in the spa. The reaction was: are you mad?

“Much to the credit of Neil Jacobs [formerly senior vice president of operations for Asia Pacific at Four Seasons Hotels and Resorts and currently CEO with Six Senses Resorts & Spas] and the young Jason Friedman [formerly general manager of Four Seasons Tented Camp and currently general manager with The Siam in Bangkok], the operator got on board and swam with it all.”

The Tented Camp is a total package experience, much like staying in a tropical island resort. It made sense that Bensley designed every aspect of it.

“We designed the programme for the hotel, meaning the basic concept of the tents and the idea of being all inclusive,” he notes. “We designed the architecture, the interiors, the furniture, the landscape and

Bangkok-based architect Bill Bensley explains how to integrate thoughtful, sustainable design for a luxurious way to experience the wild at Four Seasons Tented Camp in Thailand’s Golden Triangle. By Rebecca Lo

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the uniforms. Khun Wanchai of Greenacts was the main contractor and to work with him was pure joy.”

“The Tented Camp was a totally new type of animal for us, in that it had to tread as lightly as possible upon the very fragile forest,” Bensley explains. “I grew up camping, backpacking and getting to wild places at every opportunity I could. You can imagine that for me, building the very upscale campground was a job made in heaven.

“To this day, it was the most fun I have ever had on any project. Unusual luxury features include vanity mirrors that rotate to allow more of the vista to enter the tent. I wanted to have a bed like a big pile of feathers; we had them specially made in Thailand. The hot water bottle on cold nights is a great comfort that many have forgotten all about, too.”

Tented Camp includes a spa consisting of two double treatment rooms each in open air salas with a view directly over the jungle valley. Its Nong Yao restaurant, Burma bar and wine cellar, are complemented by

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memorable dining options such as sunrise breakfast on the camp’s summit, picnics in the jungle or by the river, cocktails on bamboo rafts and private dinners by candlelight at the elephant camp. Along with a variety of on-site activities such as bird watching, fishing, and elephant trekking, there are hill tribes and temples to explore.

Bensley incorporated many of the camp’s natural aesthetics into his design, relying upon his professional experience to get things right.

“Nothing like the Tented Camp has been done before in Asia, so it was a gamble,” he acknowledges. “We didn’t have a specific target audience, so what we designed was really just a gut reaction as to what seemed correct. I know from experience that if we use the local vocabulary of architecture, in this case the Burma bar and Nong Yao restaurant, then the right things happened. I love their traditional grass roofs; it’s a roofing method used by the local hill tribes.”

Tented Camp is one of those rare projects that strike a balance between merging the essence of adventure with creature comforts. Its most luxurious aspect is the bond that guests forge with the animals and wilderness around them; a tropical safari supported by

crafted structures that seem to have evolved organically. Though it may be difficult to duplicate Tented Camp’s success in similar ecological destinations, Bensley has the following advice for owners and operators wanting to give it a go:

“Respect Mother Nature and good things will happen. Try to be as much off of the grid as you can. That means reduce energy needs to be approximately the same as that produced, along with food and consumption.”

“I love the idea that the highest paying Four Seasons guest in the world can come here and walk in the rain up to a kilometre to get to his room and enjoy it all,” says Bensley.

“The elephant bath for two has been described as one of the top 10 reasons for coming to Thailand. We had a lady over 90 years of age visit the Tented Camp four times already, each time riding our fastest elephant. She loves the adventure.

“I love the idea of being right on the edge of Burma and Laos, in an infamous and once dangerous drug trafficking wilderness where guests can spend all day exploring, knowing that the world’s most comfortable bed, best food and a great shower is waiting for them. You may sense that it is one of my favourite projects.”

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Manfred Kohlen, senior regional advisory chef with Fonterra Brands Middle East, Africa & CIS, says cheese consumption in Asia is definitely rising, spurred partly by the success of pizza restaurants

in the region.“This is a big contributor. The first cheese the average Asian diner

will come into contact with is mozzarella. They like the soft milky texture, not too salty, not sharp, not too strong, mild and easy to eat.”

Fonterra is the largest exporter of dairy products in the world and the biggest supplier of cheese to the big name, chain restaurant industry.

It provides a food service sector, taking in restaurants and hotels, bakeries and caterers and also sells to supermarket chains,

“All the cheese we produce is 100% dairy – whether natural cheese classics such as cheddar, mozzarella, gouda or emmental cheese, or processed – cheese slices in supermarkets for sandwiches and burgers, individually wrapped.”

Kohlen continues that after Asian diners get to like cheese such as mozzarella, they often then want to try other kinds.

“It’s a natural progression. They want to taste different styles from different regions, made in different ways ... they will naturally want to shop around to find new tastes ... ‘how can I use it in my diet or cook with it’,” he says.

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54 AHCT April 2013

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It’s this quality that attracts many asian consumers, whose confidence in some products produced closer to home has been rocked by health scares in recent years.

While milk from china is cheaper, there have been concerns about its quality. Wing Kee Produce ltd, which distributes emmi Swiss dairy products in Hong Kong, believes that many people are willing to pay a little more to get a product they have confidence in, and that customers prefer pure, natural milk.

emmi is the largest Swiss milk processor and one of the most innovative premium dairies in europe. In Switzerland, emmi focuses on the development, production and marketing of a full range of dairy and fresh products as well as the production, ageing and trade of primarily Swiss cheeses. outside the country, emmi concentrates on brand concepts and specialises in the european, asian and North american markets.

emmi milk products imported into Hong Kong are uHt treated so have a longer shelf life, while those for the Swiss and european markets are pasturised. the quality is otherwise the same.

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from the common cheeses, they now want nice blue cheese, bries and camembert, stuff that is couple of steps up from the good quality cheese you can buy from the supermarket.”

Kohlen makes the point that at one time, most hotels offered a fairly basic selection of cheddar, edam, gourda and other standard cheese varieties produced all over the world.

“Now most hotels will offer a range of artisan cheeses. Many chefs in five-star hotels and good restaurants are already using our regular cheddars, now want to get our higher end products. Ten or 15 years ago the demand was more basic.”

Getting ambitiousMarine Lewis, manager of the perishable foods division at Classic Fine Foods (CFF) in Hong Kong, agrees that Asian consumers are becoming more ambitious about trying cheeses that may have at one time been outside their comfort zones.

“Although depending where people are dining affects what they are willing to try, there is an increasing market for more challenging, pungent cheeses. People are not scared of trying something new;

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they trust restaurants and stores they are familiar with. “Other places may just want play safer, offering products with

a milder taste, to please the local palate. If you have someone who knows the cheese, it’s all about how you receive the information as well. It’s a bit like having a cheese sommelier!”

CFF is a leading multinational importer and distributor of quality foods, serving five-star hotels and high-end restaurants in Asia. This includes dairy, meat, pastry, seafood, high quality perishables, condiments, pasta and dry products.

CFF has operations in 11 markets, including Hong Kong, Japan, Singapore, Malaysia, UAE, UK, the Philippines and Vietnam. Asian markets together represent more than 80% of its total sales.

“We believe there is a market for artisan cheese,” says Lewis. “Cheese is not trendy, it’s a bit like wine, one has to learn to appreciate the taste, learn to like it and understand what it is. They are all very different from each other.”

She adds that most of CFF’s artisan cheeses are pasteurised or made from ‘raw’ milk, while the more mainstream cheese its retail division sells to supermarkets and mid-range hotels, for events such as weekend buffets, are mainly pasteurised.

“They are still good quality, just more keenly priced. We want to cater to different cheese markets.”

California creamin’the california Milk advisory Board (cMaB) promotes dairy products from california in china and Hong Kong. Milk, cheese and butter are the major products. In particular, californian cheese – both natural and processed – is establishing a strong reputation due to its high quality and value, with applications in the retail and foodservice channels.

Funded by the state’s nearly 2,000 dairy farms, cMaB encourages california milk and dairy products consumption through promotion, education and research.

In total, the state produced 2.21 billion pounds of cheese in 2006, approximately 23% of the total uS cheese production. Industry growth continues, and california is projected to soon become the country’s leading cheese producer.

california produced 496 million pounds of cheddar and 323 million pounds of the world-famous Monterey Jack in 2006. the state offers a wide range of cheddars – from commodity types to award-winning speciality types.

Monterey Jack was created in california, and the state’s cheese makers now produce more than 25 different types and styles. california also produces many naturally flavoured and spiced forms of cheddar and Monterey Jack.

Pizza makers and foodservice operators find they can count on california for mozzarella and the other Italian-type cheeses they need.

california is the country’s leading producer of mozzarella cheese, supplying more than a third of the country’s total production.

california also offers a broad selection of Italian-type cheeses, ranging from fresh cheeses such as mascarpone, ricotta and fresh mozzarella, to hard cheeses such as

provolone, romano and Dry Jack.california also has 34 speciality cheese makers, including

many artisan and farmstead producers. Most of the 250 varieties and styles of cheese produced in california are speciality cheeses.

california speciality cheeses routinely win awards at international competitions, including top awards at the World cheese awards in london. these include prizes in categories usually dominated by europeans – such as brie and cheddar.

california also produces two-thirds of the country’s total production of Hispanic-type cheeses – more than 100 million pounds each year.

Award winning cheeses from the California Milk Advisory Board

Marine Lewis, Classic Fine Foods – ‘There is an increasing market for more challenging, pungent cheeses’

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Despite the shifting traveller demographics of the past decade, few things have changed on traditional five-star breakfast and afternoon tea menus where jams and preserves are most often found.

But no matter where guests travel from, the rise of artisanal and boutique foods – everything from coffee and tea to steak and eggs – has compelled the hospitality industry to respond, some more than others, some faster than others.

Mass-market conglomerate jams, jellies and preserves are rarely found on tables or room service carts at upmarket hotels; small, independent jam suppliers, usually from Europe, are par for the course. As dietary habits among consumers change, however,

hospitality groups are increasingly looking inward as well. The first step in responding to changing attitudes is determining

what to start with. Jean Marc Dizerens, director of corporate food & beverage operations for Shangri-La Hotels & Resorts explains: “At least once a year we do a review of the patterns of consumption. We review the flavours on an annual basis, and definitely when we renew contracts.”

Dizerens isn’t alone when he points out classics such as strawberry lead the market, and that as a flavour it also cuts across that changing demographic.

“Homemade and simple strawberry jam, for example, is enjoyed by most people no matter if they are Asian, Indian, Chinese, European, as long as it is made with good quality fruit and in the correct manner,” agrees Justin Baziuk, executive chef of Regent Phuket, Cape Panwa.

Dizerens has noticed a marked uptick in jam consumption across Shangri-La’s properties as affluent young Chinese executives in particular start to adopt Western habits alongside familiar so-called comfort foods. Toast and jam is as common as congee in the morning, but he doesn’t think a taste for experimentation has fully formed just yet.

Thierry Vandererfven of Belgian producer Belberry Preserves concurs. “It is always the classics that return: strawberry, apricot, raspberry, Seville orange. These are the fast movers in all markets.”

As much as hotels may tinker with menu and flavours to appeal to key travellers, none are about to abandon tradition. “I’m not going to make a Sichuan and strawberry jam specifically for some Chinese

Preserves may be an integral part of a

hotel menu, but who’s travelling and what they

want are slowly changing what’s on the table writes

Elizabeth KerrtraditionsweetA

Artisanal preserves at Four Seasons Hong Kong

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more of a retailing buzzword. “We do not see a rising demand for organic and fair trade jams

in the hotel at the moment,” agrees The Peninsula Hong Kong’s group executive chef Florian Trento. It is worth noting, however, that for many consumers, the concept of organic, fair trade and artisanal are almost interchangeable.

That perception might go some of the way towards explaining the common practice of hotel groups’ opting for self-production. The Four Seasons Hong Kong didn’t always make custom jams, but since Michaud took over eight years ago that’s changed.

“The whole philosophy now, and it’s pretty much global, is to use fresh local ingredients and make your own artisan product,” he says.

Several Four Seasons properties across Asia-Pacific (Koh Samui and Maldives among others) prepare their own jams as well. In addition to being a prominent food trend, Michaud thinks it’s simply part of a larger movement. Food production has done a 180-degree turn in the premium sector and gone back to where it was before the mass processing movement of the 1950s. Producers such as Staub’s, Belberry and Bonne Maman (at Shangri-La) are suitable matches for hotel properties making their own personalised jams and which cannot manufacture nearly enough for regular operations.

In-house production is picking up, chiefly in large hotels that have the resources to do so, but it remains a case-by-case function.

travellers,” says Four Seasons Hong Kong pastry chef Gregoire Michaud, who selects or prepares the property’s jams. (The hotel uses Austrian supplier Staub’s for its room service.)

“When guests choose to come here it’s because they want to try the high tea or our breakfast. We want to honour that.”

Dizerens meanwhile will only admit to watching consumption patterns and attempting to meet demand, but he too avoids buying one product or flavour specifically because of one demo group.

Martin Dell, director of F&B at the Regent Singapore’s concern is ensuring the jams he selects complement their final use.

Beyond simply counting jars and taking stock, the type of jams or preserves hotels use are staying firmly entrenched with specialised producers, often at the behest of consumers.

“Over the years, we have increasingly received requests from our guests, (women particularly), about organic and artisanal products, including preserves,” explains Dell. “To that, the offerings at Basilico, our flagship Italian restaurant and Dolcetto, our Italian pasticceria and merchandise outlet … are tailored to meet the demands.” The Regent offers a selection of jams and preserves from artisanal farms in Italy, but Dell could be in somewhat of a minority.

“We have the impression that there is a bigger demand from the five-star hotels for high-end brands; we call it ‘premiumisation’,” notes Vandererfven, who is of the mind that the organic label is

Hotel range from Belberry

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Preserve of heroeshero is an international food group focused on branded retail business and food service business. Products range from fruit products, such as premium preserves, to cereal bars to baking aids. enjoying a strong market position, Hero exports to more than 75 countries and has over 25 subsidiaries.

Hero’s Swiss premium preserves and honey in 28.3g mini jars are 100% natural and Kosher certified by the orthodox union and halal certified by halal eu (the most widely recognised Kosher and halal certifying organisations in the food industry).

“these certifications have been very beneficial for our business, [are popular] with airline caterers as well as high-end hotels throughout asia-Pacific ... and have also endorsed Hero’s premium quality image,” says laurens Bakker, regional manager, asia Pacific with Hero asia.

“We believe our vast portfolio of recipes, flavours and packaging solutions offers convenience – with one point of contact and the option of buying the full range of jam portions from one supplier; flexibility – with different varieties and packaging and glass, aluminium or plastic portions; 100% natural products – no artificial flavours, colours or preservatives; well-established international distribution in more than 75 countries and an internationally established premium brand image.” Hero exports to more than 75 countries with over 25 subsidiaries

“We are developing more adventurous [jams] at the property level, such as the case in Tokyo, but across the group we’re still seeing a classical taste,” says Shangri-La’s Dizerens.

Locations that don’t regularly produce jams might do it for special events or guests, and in the case of The Peninsula, occasionally by season.

“Depending on seasons, the hotel produces a variety of special flavoured jam as a complement for breakfast. Chefs also try to bring a hint of Orient in the jam: orange and ginger jam, mango and cinnamon jam, pineapple and kumquat jam,” notes Trento.

And once again, regional flair trumps all other elements. Traveller demographic does matter, “But I will not change or taint fruit jams with spices or curry powders, for example, in an attempt to make the jam ‘Indian’ or anything else” states Baziuk. “Guests love our homemade jams, and better than trying to adapt to your guests’ nationality, you utilise local fruits by adapting to your environment.”

Sweet success story established 29 years ago, St Dalfour SaS specialises in the manufacture and merchandising of top quality fruit spreads. the St Dalfour recipe is 100% fruit, with no sugar added, no artificial ingredients, colourings, additives or preservatives.

the range is composed of 18 spreads, manufactured at Marmande in the southwest of France. St Dalfour’s principal markets are europe, the uSa, australia, Japan, asia, Israel, Russia, South africa, latin america, the Middle east and asia.

the 18 fruit varieties in the range include thick apricot, black cherry, blackberry, wild blueberry, blackcurrant, cranberry and blueberry, four fruits, strawberry, raspberry, mirabelle plum, golden peach, orange, orange and ginger, fig royal, pineapple & mango, gourmet pear, kumquat and raspberry and pomegranate.

St Dalfour also produces other all natural food ranges, including ready-to-eat meals, premium semi-dried fruits, organic teas, chantaine deluxe preserves and honeys.

St Dalfour 284g fruit spread range – the 100% fruit spreads have become popular in more than 120 countries

Enticing offerings from Shangri-La

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When Jonathan So tried his first craft beer, he didn’t particularly like it. He was a student in New York, and like most of his contemporaries was accustomed to drinking anaemic American

commercial lagers, served palate-chillingly cold. When he and some friends visited a Belgian beer bar he wasn’t

quite sure what to make of the warmer, more characterful brews he was tasting, but his curiosity was piqued. After sampling a few he found he quite liked Hoegaarden – “a good gateway beer” – and went on to experiment further.

As his taste evolved, the young IT professional developed a passion for idiosyncratic high quality beers produced by small breweries. He particularly enjoyed tasting them at beer festivals, a large number of which are held in Europe and North America, but also in Asia, particularly in Japan and China.

When he relocated to Hong Kong, and discovered there wasn’t a festival there, he decided to solve the problem by starting one.

Last year the first Beertopia festival was held as a one-day event in Hong Kong’s Western Market, featuring some 90 beers,

While the popularity of beer is steadily increasing in Asia, the market for bitters, ales and stouts as well as microbrews is growing on the back of dedicated festivals across the region, reports Robin Lynam

The Beertopia festival aims to educating the Hong Kong public about lesser-known beers

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Brewing up a storm

In addition to its outdoor space, Beertopia 2013 will resemble its European and American models in incorporating a 10,000 square metre marquee, so festivities can go ahead even if it rains. More than 200 beers will be available.

“Last year all the beers were being brought by importers and distributors, but this year we have breweries taking part for the first time. We have one from Scotland, one from Shanghai, one from Korea and two from Singapore. They will be bringing their brewers and we will have a nice line up of speakers to talk about the beers,” says So.

Although he felt that Hong Kong needed a festival in 2012, So says that by Asian standards a fair range of craft beers was already available in the city – albeit mostly in specialist outlets such as The Globe, El Grande’s Hong Kong Brewhouse, and The Roundhouse.

It is bars such as these which create the conditions of interest in craft brewing that allow festivals such as Beertopia and Singapore’s Beerfest Asia – which runs over four days at Marina Promenade each June, this year from June 13 to 16 – to take the market to the next level. Singapore has around a dozen microbrewery pubs.

“Like Hong Kong, Singapore is relatively small, yet it supports a very big beer festival – four days and 35,000 people,” observes So.

“Japan has over 200 microbreweries, a lot of them very small, but they have a lot of festivals. Craft beer is quite established in Japan.”

A series of summer festivals is organised by Japan’s Craft Beer Association, in Tokyo, Osaka, Nagoya, and Yokohama. The oldest of these is in Tokyo, which has been running since 1998 and attracted 5,500 visitors in 2012, while the largest in Yokohama drew a 9,500 crowd.

Qingdao in China holds a major beer festival every August, but it is dominated by big international breweries.

and attracting around 1,700 thirsty visitors. Several vendors underestimated demand, and had to send out to their warehouses for emergency replenishments.

The second Beertopia takes place on the 13th of this month, this time in a much larger outdoor venue, the West Kowloon Cultural District.

As for the festival’s founder, So is now one of a small but increasingly influential group of enthusiasts in Asia, passionately committed to educating a wider public about the beers they love – and to getting those special bottles into bars and restaurants around the region which still, for the most part, sell almost exclusively big international brand commercial lagers.

Others include the landlords of craft beer and microbrewery pubs, and restaurateurs including James “JR” Robertson of the El Grande Group, whose passion for craft beer and Belgian beer in particular led him to establish the Liquid Assets wine and beer importing company. It distributes craft beers from Belgium, North America and the UK to clients in Hong Kong and on the mainland, as well as to El Grande’s own outlets.

Passionate peopleA common factor for these movers and shakers is that their businesses are a by-product of their enthusiasm. Robertson founded Liquid Assets because the company he was buying his Belgian Trappist beers from stopped importing them.

So says that if there had already been a Hong Kong beer festival he would have been perfectly happy to just go to that one.

As things turned out, following the success of Beertopia last year, he quit his IT job to concentrate full time on organising this year’s much larger event.

The first Hong Kong Beertopia festival was a one-day event in Western Market last year while the second will take place in Hong Kong on April 13 at a much larger outdoor venue

Beertopia offers more than 200 beers

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As for Thailand – “There are definitely more importers bringing craft beers into Thailand, and they are looking at starting up a craft beer festival there,” So says.

All this certainly looks like a movement gathering regional momentum, but it isn’t one that is causing the international brewing giants – companies such as Anheuser Busch InBev, SABMiller, Heineken and Carlsberg Group – to lose any sleep.

Those four between them account for more than 50% of the total global beer market, dwarfing even major Asian players such as Tsingtao (which Anheuser Busch InBev has a minority stake in) Kirin Asahi and San Miguel.

Get the beers inAsian brewers however are increasing their market share through international acquisitions, just as the non-Asian internationals increase their stakes in regional breweries.

Heineken’s takeover last year of Asia Pacific Breweries, and its iconic Singaporean Tiger Beer brand, is one particularly good example of that trend, as is Carlsberg’s bid, ongoing at press time, to raise its stake in China’s Chongqing Brewery Company from 29.7% to a controlling one of 59.7%.

Like the rest of the drinks industry, the big international brewers see Asia as the most likely area of future growth. Although per capita consumption around the region remains lower than in Europe or the Americas, it is rising, and total consumption of beer in Asia including Australasia, according to Euromonitor figures for 2011, rose to 69 billion litres.

That’s considerably more than 57 billion litres in the Americas, and 51 billion in Europe. Furthermore, while those markets are flatlining, Euromonitor estimates that Asian beer consumption will continue growing at a rate of 4.8% per annum until at least 2016.

Much of that growth will take place in China, which is the world’s biggest beer producer, and particularly robust growth is also forecast for other developing markets, such as Cambodia, Laos and Vietnam.

Taste for the brew It is fair to assume that the lion’s share of sales in all those markets will go to the big established brewers, but the better developed cities in China also have a growing craft brew culture.

There are a lot of parallels between craft beer and wine. People understand that there is high quality wine and low quality wine, but right now there is just ‘beer’. About 99.9% of the bars you go to in Hong Kong only sell commercial lagers, so it’s not surprising that the concept of beer is commercial lagerJonathan So, Beertopia

“A lot of brewpubs are opening up – you see that in Shanghai and Beijing, but also in places like Chengdu and Qingdao. A lot of them are opened by expats,” says So.

Craft beer is a niche market, and given that few small brewers have the marketing muscle or distributive reach of the big internationals, it is safe to assume that it will remain so – but in Asia’s more sophisticated cities an esoteric range of beers is fast becoming a necessity for bars – and even for restaurants that want to hang on to the serious beer lovers among their customers.

“I see a lot more of them being served now – not to the extent of The Globe or The Roundhouse where the emphasis is on craft beer, but you definitely see them more in new restaurants – especially Western restaurants in SoHo and Wanchai,” says So of the craft beer market in Hong Kong.

“They are looking to include at least some craft beers on their drink menus now.”

He believes Asian restaurateurs should be encouraged to look more seriously at craft beers for food pairing purposes.

In Asia, So anticipates that craft beer as a category will continue to expand its constituency without seriously threatening the big brands.

“There are a lot of parallels between craft beer and wine. People understand that there is high quality wine and low quality wine, but right now there is just ‘beer’. About 99.9% of the bars you go to in Hong Kong only sell commercial lagers, so it’s not surprising that the concept of beer is commercial lager.

“But once you’ve taught people that there are beers people spend a lot more time and effort making, with better ingredients and more flavour, I think tastes will change and they will be more willing to try things. When people start asking for the beers in bars and restaurants that is when it begins to grow.”

Aldrich Bay Pale Ale brewed by The Hong Kong S.A.R. Brewing Co is available on draft at The Hop House Pub & Grub in Hong Kong

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Crusty bread rolls, delicious pastries and crisp snacks.

“Essentially this means whether the safe can accommodate a laptop, is secure enough to protect the hotel’s liability [responsibilities] and if it has a nice, elegant design.

He says Safeplace’s best-selling product is the Solid safe, due to variety of sizes and colours and affordable pricing “which doesn’t compromise its security and design”. All products are backed by worldwide distribution and service network.

“Our Extreme, Solid and Tiara II safes require minimal service and conform to international quality, safety and environmental standards,” he adds.

In terms of developments in the industry, Brosh says a global trend he has observed is that the requirement for larger safes (that accommodate up to 17” laptops) is decreasing.

“Safes sizes are pretty much dictated by the size of laptops and other electronic devices, and these are getting smaller and smaller – more travellers carry a netbook or a tablet instead of big laptops as in the past.”

Small and safeJennifer Ferris, vice president sales, Asia Pacific & Middle East at Safemark Systems Asia, agrees that a trend is for smaller units.

“In the North American marketplace, our executive safe – which

Guestroom safe manufacturers discuss the latest developments in

the industry. By Daniel Creffield

Valuable assets

Asian hotels are now more aware of the security and maintenance concerns with in-room safes, according to Ravid Brosh, Safeplace president.

“Hotels are adopting similar standards as Western brands, and do intensive and comprehensive evaluation before approving the safe,” he believes.

“Their priority is of course security and safety. They look into the engineering design – how well the safe is constructed. Protective features such as anti tamper switch, and audit capacity and accuracy ... easy maintenance and operation, such as removable doors, low battery indicator, illuminated keypad, and more. Finally they will look whether the unit has a contemporary design and range of colours to suit the room decor.”

For more than 25 years Safeplace has been providing electronic safes to the hospitality industry. Known for quality, innovation and service, the company is recognised internationally as a market leader in the guestroom safe industry.

Selling its products in more than 50 countries including Thailand, Indonesia, Taiwan, Vietnam, Korea, Hong Kong, China, Singapore, the Philippines and Japan, Brosh says its main clients are hotels looking for a recognised, international safe brand that meets its standards and requirements.

is designed to accommodate a 17” laptop – is by far our most popular model. However, here in Asia, in a lot of cases rooms are smaller and we sell predominantly a front-opening safe which is more compact and sized to fit a 15” laptop.

“We have just launched a new product targeted for this market, the Tribute T 4.0, designed as a compact, rugged and affordable safe package that operates on Safemark’s proprietary technology and the industry’s most comprehensive audit trial.”

Ferris also observes that while the majority of safes sold into hotels today are of the standard front-opening type, over the past few years there has been a move towards top-opening safes.

“Changes in case goods in the room and the design community wishing to get safes out of wardrobes and into more functional areas was largely behind this trend. What we are seeing now, however, is people are realising that these type of top-opening safes have their drawbacks, namely in areas such as reduced life of case goods, problematic hydraulic arms on top-heavy lids and the general lack of storage space within these models.”

Ferris says that as a result there is now much greater demand for draw pullout type safes.

“They have many advantages over the top-opening safes – they fit into the same design concept, are installed on a fixed shelf making them case goods neutral, the drawer is within the safe so eliminating

Safemark new Tribute Safe – designed as a compact, rugged and affordable safe package operating on the company’s proprietary technology

The Safeplace UltiMax Service Unit allows secure IR Communication with Extreme, Solid and Tiara II safes.

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security issues, however, they still have that wonderful top-down view into the safe but with the locking mechanism on the front, you get maximum storage for the space.”

In general terms, Ferris says that beyond being easy for a guest to use, the most important things for hotels is the ease of management of the system, ease of maintenance of the hardware and, most importantly, the tools the system provides to troubleshoot and find a solution in the event of an alleged theft.

And she says that when hotels are considering the options available to them, Safemark is often brought into discussions at an early stage.

“Because safes are fixed into case goods (which frequently are designed with safes and minibars in mind), specified and/or approved by hotel management companies but purchased by owners (often by procurement companies acting on behalf of the owners) we are involved in all levels of this decision making process.

“This includes working with designers on design and model rooms; to the hotel companies where we have contracts, global and regional approvals and/or preferred supplier agreements in place, companies such as Hilton, Marriott, Fairmont, IHG, Starwood, Carlson; negotiating and doing deals for supply with procurement companies and owners, many of which are actually done in the relevant countries through our extensive distribution network.”

Regional varietiesThe developing market in Asia is in many ways different to the mature marketplace in the US where the brands hold all the power, adds Ferris.

“Here that power is much more with the owners. Our job in

Our job in a lot of ways is to educate the owners who have varying degrees of experience within the hospitality industry about our products beyond a price argumentJennifer Ferris, Safemark Systems Asia

a lot of ways is to educate the owners who have varying degrees of experience within the hospitality industry about our products beyond a price argument i.e., the long term advantages of buying a quality product from a supplier that can guarantee spare parts for its life cycle versus a cheaper product replaced two or three times in the same time period. Also, in-built security features to make it hard for the would-be thief, and the importance of having the systems in place, so that if a theft occurs they have the information possible to act accordingly and limit their liability.“

Price considerations a priorityMichael Leung, director of overseas business development at Guangdong Be-Tech Security Systems, says that price considerations are important in the Asian safe market, so while competition is strong, there is considerable potential in the market.

The company is selling products in territories including Malaysia, Taiwan, Hong Kong, Indonesia, Thailand, Philippines, Vietnam, India, Bangladesh, Nepal, Japan, South Korea, Saudi Arabia and Dubai among others.

“Our best-selling product is our hotel electronic radio frequency identification locks and new hotel in-room safes ... I think it’s because we have impressive, consistent quality products which are competitively priced.”

He adds that clients often seek the assurance of manufacturers with internationally certified products such as those bearing the CE rating.

Guangdong Be-Tech Security Systems is selling its products worldwide

Safemark’s 15” laptop safe

Safeplace’s Tiara II – the top-opening concept it is becoming increasingly popular in the industry

Safe from Kingsafe

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Innovation you expect from a brand you trust

Dedon employs advanced textile technology processes to create cushions that can be left outside. High-quality fabrics are sprayed with Teflon which makes them splash and UV-resistant “with no loss of comfort”.

Pool and garden designers have long since favoured freeform curves over straight lines. Finally furniture is catching up with the trend, it seems. With its option of round corners, Suniture’s newest outdoor sofa line, Clipper, can echo or mould around freeform pool and garden areas, points out Kaewpipat.

“When designing an outdoor space, we start by selecting one versatile piece,” says Federico Masin, partner with Hirsch Bedner Associates Hong Kong, specialists in hospitality design for almost half a century.

“This al fresco ‘essential’ creates lovely, whimsical spaces to escape to with a friend or a good book,” says Masin. “We find that individual seats are mostly demanded, giving guests freedom to relax alone, to move around, but which can also be drawn up next to others for social interaction.

“Modern and urban looks are popular, to reflect the level of culture and development of a city. Guests enjoy innovation and eco-friendly design which has simplicity and refined beauty.”

It’s no longer enough for outdoor furniture to be

something to sit or lie on or sit at, increasingly it

must make a major design statement, or create a

mood or an atmosphere, writes Jane Ram

“We e x p e c t a l o t o f colourfulness: in tough t i m e s p e o p l e n e e d

happiness in their lives,” predicts Milenka Thomas of likely trends in outdoor furniture. As public relations spokesperson for Dedon, the German brand with a track record of over two decades, she is well placed to assess which way the industry is headed.

Despite the shaky global economy, Thomas forecasts continuous but steady development of the outdoor market, as premium indoor furniture brands are increasingly moving into the outdoor segment.

“The importance of the outdoor living area has been a growing trend in Europe and the US for quite some time. Globalisation as a multiplier of cultural changes is one of

the reasons why this trend is continuing its expansion also into the Asia-Pacific region as it spreads from Europe and the US,” she adds.

“We can expect a more refined approach to the design of outdoor furniture. The achievements of the indoor market in terms of fabric quality and cushion comfort are being brought to the outdoors. The business is not just about furniture. Not only consumers, also hotels and hospitality venues are creating outdoor atmospheres, the ‘outdoor living room’, so to say.

“In architecture projects, the overall relevance of beautiful outdoor spaces, such as terraces or rooftop areas has just increased in general. Outdoor accessories like carpets, lighting and decoration articles such as vases are in high demand,” concludes Thomas.

Blurring the linesPractical reasons further blur the line between indoor and outdoor furniture, says Kittisak Kaewpipat, general manager, Suniture (Thailand).

“Our outdoor sofas are made for the outdoors, but they are also great for indoors because they are made for high traffic areas. For hospitality projects, we see that more and more, the interior becomes part of the exteriors when it comes to design. Designers are looking for new materials that can dress up outdoor areas in a more sophisticated manner.

“At Suniture we help designers, hotel operators, etc with a wide variety of solutions from umbrellas in different materials soft sofas to create that exclusive outdoor club area, to custom-made cushions, pillows, and curtains.”

Modular versatilityDedon’s modular systems have the advantage of versatility, which makes them particularly suitable for hotels, points out Thomas. Chairs, armchairs, sofas, benches, dining and side tables are available in various designs, sizes and colours, and combine readily with each other. They are easily stackable and they withstand extreme climate conditions with minimal care.

A place in theSUN

Asia’s largely subtropical climate is tough on fabrics, so synthetic and reclaimed materials are the obvious choice.

“I see designers largely opting for aluminium for its lightweight and versatile properties,” says Masin. “These outdoor items are durable, require little maintenance, and look great. Most outdoor furniture is made with a rust and corrosion proof aluminium frame. For the ultra-modern look, stainless steel furnishings may also be used.”

Natural cane and similar materials have long been replaced by tough, durable resin, says Masin, pointing out that it can be woven like cane, but it won’t chip or fade in the sun. However, despite the ever-wider range of virtually indestructible resin-based materials, a surprising number of high-end resorts still opt for traditional wood, says Masin.

”Reclaimed teak wood is popular as it is well seasoned and resilient. It also ages beautifully with time, is durable and looks amazing.”

Signature themeAs the average resort guest spends over half the time outdoors, comfort is paramount in furniture selection. Turkey-based resort specialists Ayada designed the outdoor furniture for their 112-villa Maldives property, which opened in late 2011, with extra wide sunbeds and loungers, using upholstery in the resort’s signature colour scheme of orange with beige.

The outdoor spaces are exposed to the ocean elements, so it made sense to go for furniture that will stand up to the water and direct sunlight, says the resort’s spokesperson. Despite the allure of modern weatherproof materials, however, the choice was “wood, to complement the resort’s overall classic design”.

Wood is also the material of choice

This page and opposite: resort specialists Ayada designed the outdoor furniture for their 112-villa Maldives property with extra wide sunbeds and loungers in the resort’s signature colour scheme of orange with beige

Sunbrella supplies outdoor fabric able to resist heat and extreme UV rays

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Regent hotels and resorts see their outdoor areas as an opportunity to reinforce their brand philosophy of giving guests a unique experience at each hotel. even their outdoor furniture is handcrafted and custom made; most pieces are produced with local materials by local craftsmen as part of an effort to create a sense of place.

Regent Phuket Cape Panwa

for furniture at Hansar Samui Hotels & Resorts. The group’s CEO, Indra Budiman, says it took about six months to try out various options before deciding on solid golden teak wood for outdoor and indoor furniture. While functional, it is also elegant and chimes with the hotel’s general policy of using natural materials throughout.

“It is not cheap but it is very strong. Termites hate this wood, I think it tastes bad due to its natural alkalinity,” he says.

Budiman says in his experience US-based Sunbrella supplies the best outdoor fabric able to resist heat and extreme UV rays. “It is not cheap but the durability is the best among other brands. And it is super-easy to maintain.”

Some hoteliers regard wood furniture

as a headache in term of maintenance, says Budiman, but he believes, correct regular maintenance brings out its beauty.

“It needs only monthly treatment with natural teak wood oil and every half year an overall sanding of the surface. Good outdoor material is a long-term investment. Some hotels buy lower quality material which only lasts for a year and ends up costing more in the end.”

Most hotels go for custom made furniture if they opt for solid wood, says Budiman. But he cautions that it’s important to find a reliable supplier.

“Some mix solid wood with plywood to make higher profit, but this is a recipe for disaster as everything will warp and break if it gets wet.”

Should the hotel aim for more modern and funky design he recommends Kenkoon, which uses a combination of aluminium and wood, in practical yet elegant and durable designs.

Suniture sunbuns

Federico Masin, HBA: ‘Guests enjoy innovation and eco-friendly design which has simplicity and refined beauty’

Dedon Spa collection at Mandarin Oriental Dhara Devi, Thailand. All woven furniture pieces are made of polyethylene fibre which is weatherproof, durable, environmentally friendly, non toxic and recyclable

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Today’s kitchen equipment must be fast,

reliable, automated, and increasingly, energy

efficient. Are chefs getting what they need

from manufacturers? Zara Horner finds out

ready

As Churchill said, “Give us the tools and we’ll finish the job.” And as every chef knows the value of quality kitchen tools cannot be overestimated.

Kitchen equipment of old was noisy, heavy, often uncomfortable, and complicated. For chefs charged with producing thousands of consistently high quality creations, every day, things had to change.

Today’s kitchen tools are simple, versatile, and energy efficient, say manufacturers.

Catherine Yu, general manager Kolb Hong Kong says that the energy efficiency of equipment is of paramount importance to customers nowadays, not only from an environmental viewpoint, but as a cost saver as well.

“Concurrently manufacturers are expending effort to develop product ranges which are power saving,” she says.

Yu goes on to point out client demand has a quite clear demarcation.

“From four-star hotels it is more for convection ovens and proovers. Five-star hotels or above install combination equipment, such our 4MC combination units, a machine with one built-in mixer, one stirring and beating machine, and one universal grating and cutting machine, plus one roll grating machine.”

Salva offers a range of ovens as well as mixing, moulding, prooving and slicing machinesOven

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WMF AG Coffee Machines International Eberhardstraße · D-73312 Geislingen/Steige, GermanyPhone +49 7331 – 25 8482 · Fax +49 7331 – 25 [email protected] · www.wmf.com

The WMF 1200 S is a high quality professional coffee machine for small to medium use.

It can do anything your heart desires – from Espresso and CaféCrème to Cappuccino, Café Latte,Latte Macchiato and even Milk

Choc and Chociatto. At the push of a button, reliably and of topquality.The WMF 1200 S is also entirelymade in Germany from high quality materials. Every single machine is tested inside and outbefore delivery by experts.

WMF1200 SThe entry to the professional world of coffee.

These days with electricity prices going up we all need to watch our overheads, so yes, energy efficiency played a big part in our decision while considering price and running costs of coursePeter Iwanczyk, Brisbane Marriott Hotel

Making it happen“We currently provide 80% of all the hotel’s baked items from my kitchen,” says executive chef, Peter Iwanczyk from the Brisbane Marriott Hotel. “From croissants to Danishes for breakfast, to cakes and individual desserts for the restaurants and banquets held at the hotel.”

Iwanczyk has noticed a quantifiable increase in the amount of ‘home baked’ goods demanded by guests. “Guest demand is definitely a contributing factor to us baking more in-house, but we are also keeping up with modern trends and other competitors.

“We strive to have the best selection we can in the market. We have recently gone through a renovation which has increased foot traffic to the hotel and the locals have taken to the cafe style grab-and-go display, which houses baked goods from the pastry department.”

Bread rolls, croissants, danish pastries, profiteroles, cakes and muffins are among the favourites, says Iwanczyk. “One item that is a perennial hit with our guests is the muesli slice.”

The hotel has installed the Doughmaker – Deck Oven Baker’s oven. “We chose this particular oven due to its value for money and energy efficiency,” says Iwanczyk.

“We expect the best from the equipment we have, as you can imagine it’s an important part of the pastry kitchen. We regularly check the accuracy of the temperature and make sure the timer is in good working order.

“These days with electricity prices going up we all need to watch our overheads, so yes, energy efficiency played a big part in our decision while considering price and running costs of course.”

Energy prioritiesIwanczyk feels manufacturers are managing to keep up with the changing demands of today’s commercial kitchens.

“The oven we have is two years old, but even in that short time I know new technology has come out.

“The main function of the baker’s oven is always the same, but it’s the energy consumption and automation that always needs updating.”

Spanish manufacturer Salva began life in 1943, when two brothers invented an oven to roast peanuts. Today as well as a range of ovens (convection, deck, rotary, and cyclothermic), the company produces mixing, moulding, prooving and slicing machines.

Salva commercial director Patxi Iraeta says that demand remains nearly the same across the globe.

“The difficult economic situation has put the accent on products that save energy and the environment.”

The company’s deck oven is its best seller, Iraeta says, but its latest offering was developed in answer to customer demand for an aesthetically pleasing unit – “to improve the look of the kitchen” – which was also easy to clean –“less than 15 minutes”.

The Kwik-co also focuses on less energy consumption, and versatility. Gas or electric powered, the oven has an auto-reverse fan, and a high performance steam generator for homogenous baking. The touch control panel operates 100 programmes in 10 phases. The Kwik-co also allows for partial management, freeing chef to do things other than watch bread bake.

“The Kwik-co can also connect with the rest of the [kitchen] equipment, and can be controlled through the internet,” Iraeta says.

The unit won the Best Heavy Equipment Innovation award at this year’s Gulfood Show in Dubai.

Energy efficiency is now “a must”, says Iraeta. “From the design [to all] functioning aspects. It must be integrated in the control panel, and the accessories, like an air condenser instead of a water condenser.”

For Danish manufacturer Sveba Dahlen, “The ingredients are what makes the difference, a baker told us once upon a time. And of course he was right!”

However, right after the ingredients: “the oven is what does the business,” a company spokesman tells AHCT. “The oven, the mixer, the whisk machine and all the other accessories.”

Believing their job is “to ensure chef feels confident,” Sveba Dahlen considers adaptation to be vitally important.

Brisbane Marriott Hotel’s Peter Iwanczyk says that bread rolls, croissants, danish pastries, profiteroles, cakes and muffins are among favourites with guests

Portada from Salva

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Schaerer Ltd., Allmendweg 8, 4528 Zuchwil, Switzerland T +41 32 681 62 00, F +41 32 681 62 42, [email protected] www.schaerer.com

The first choice for connoisseurs and accountants

Schaerer Coffee Primewww.schaerer-coffee-prime.com“A pizza chef ’s ideal oven is not the same as a pastry cook’s,”

explains the spokesman. Industrial ovens, proovers, and mixers are part of the company

product range with electrically heated and indirect gas heated tunnel ovens top of their list.

With stainless steel exteriors, and interiors specifically selected for temperature and product range, the ovens are flexible, user-friendly, and low maintenance.

Energy efficiency is also a highlight. “Our new eco+ technology consists of many technical innovations and resource-optimising improvements,” says the spokesman. “This has resulted in energy savings of up to 30% and, in many cases, a better and safer working environment.”

For example, the oven light turns off when the door is closed “so it is never lit unnecessarily”, and heat is retained inside the oven “resulting in a cooler and more comfortable kitchen”.

The eco+ ovens – classic deck or compact rack and made with recyclable materials as far as possible – also retain their heat for longer when switched off, reducing the amount of energy and time needed to reach baking temperature, which helps when an oven has been off overnight, but is to be used in the morning.

Sveba Dahlen’s new dough mixer range has capacities between 160 and 500kg, “for homogenous blending of ingredients [through] intensive kneading … and a short moulding cycle.”

With removable bowls and no oscillation of the spiral heads, the mixers can be used for dough, creams, fat, and other fillings.

Legacy of qualityGerman manufacturer Miwe has been producing commercial kitchen equipment for more than 90 years. Latest developments include easy clean glass doors on the Miwe Condo oven range to shorten and simplify the cleaning process, says Charlotte Steinheuer, marketing communication manager, and multi deck heat transfer via radiation to save energy.

Steinheuer highlights the ovens’ “fast recovery, for batch after batch baking.”

Miwe oven ranges include three-sided activation units for space saving; oil or gas fuelled units, which can be swapped if required; and touch control or fixed programme (up to 30) units.

“The ovens have thermic efficiency of about 90% … and are below the limit for exhaust gas (DIN 8722),” Steinheuer points out.

While using less energy is a focus, automation is not, Salva’s Iraeta says.

“Chefs want ovens that help them make the day-to-day creations, but allow them to express their art.”

While chef ’s focus is on a perfect end product, the bottom line has to be even, Iraeta suggests.

The cost of the kitchen equipment “has to be in the best ratio quality to price. The cost of the maintenance has to be the least, so our ovens are designed taking reliability and robustness into consideration.

“Salva incorporates as much automated maintenance into the machines as possible and provides after sales technical training to reduce costs as well.”

Brisbane Marriott Hotel GrillStation

Miwe’s Condo oven range offers easy clean glass doors to shorten and simplify the cleaning process and multi deck heat transfer via radiation to save energy

Cube range from Miwe

Asked the question most wine entrepreneurs will have to answer many times throughout their

careers, Paulo Pong smiles diplomatically.“My favourite wine? I am [always]

deeply influenced by the last trip I took, so I will usually continue to drink the wines I encountered on the trip long after I have returned. I was in Burgundy around a month ago, and I am still drinking the wines I sampled when I was there!”

Pong, the founder and managing director of the Altaya Group, which imports and distributes fine wines from around the world in Hong Kong, Macau and China, has a reputation for diplomacy and astute decision making.

He set up Altaya – which has a sales network spanning more than 300 hotels, high-end restaurants, clubs, casinos and around 3,000 private individuals – in 2001, when he “sensed the wine world was changing.

“At that time the industry here was dominated chiefly by commercial brands. I thought it was a good opportunity to introduce some boutique wine estates. I saw opportunities in the market … that people wanted to try something outside the usual.”

He says, however, that the business took a while to take off.

“We weren’t immediately successful! It took time for people to discover us, and then to explore and accept our range … but within two or three years results started to come.”

In 2011 the ambitious Pong launched a retail-orientated concept, taking in three stores named bordeaux etc, champagne etc and burgundy etc.

“We bring in the best quality wines from traditional areas, focusing on the top French domains.

“But our portfolio focuses on boutique

Altaya Group’s Paulo Pong is fast gaining a reputation as a force to be reckoned with, writes Daniel Creffield

producers and estates, family-run wineries where people really put their heart and soul into it. There are more stories to tell when families are involved, especially after generations of hard work.

“When you open a bottle of wine made by these kinds of people it is often a special experience … it doesn’t necessarily have to be expensive. We look for wines which ‘over deliver’. That’s what we aim at. We stick with quality wines that are interesting for our customers.”

But Pong i s not just another businessman with an eye for a good investment. His interest in wine began after he graduated from Massachusetts Institute of Technology in 2000 with a degree in material science and engineering.

In spite of this technical background, he was captivated by wine, and was already thinking about entering the restaurant or wine business.

“I was interested in both. So I decided to go to Bordeaux and learn about things behind the scenes, the harvesting, all the dirty work in the cellars – I found the whole wine culture even more enjoyable once I knew more about the subject.”

Pong found himself interning at the Chateau Petrus and Chateau Cheval Blanc, where he had a wide range of responsibilities covering all the main functions of these hallowed vineyards.

“I was around 23,” he recalls. “But even at that age I found wine fascinating. I spent a lot of time reading and researching about wine, attending wine dinners – basically anything I could do to learn more on the subject.

“It’s not just about having beautiful wine on the table … it’s also about history, the culture of wine – it’s a highly complex subject.”

He also went on to gain experience with Conran restaurants in London,

learning about restaurant operations. “But after this I realised that my

interest lay more with wine. Wine I thought I could handle!”

Pong says the wine market has evolved significantly over the past 10 years.

“The change really came in 2008 when duty on wine [in Hong Kong] was removed. Business exploded! Not just in Hong Kong but all around Asia-Pacific. I believe that eventually Hong Kong will evolve into Asia’s wine hub. It will become an even stronger force.”

Pong, who is married with a daughter, recently acquired Rare & Fine Wines, a high-end wine retailer with a 30-year legacy in Hong Kong.

“Rare & Fine is a great strategic partner,” he says. “We believe in the team and of course their great database of wine-loving clients. It is now an important member of the group.”

Then in 2006 he co-founded Press Room Group, which now boasts 13 Western-style food outlets.

“We saw a gap in the market,” he muses. “We realised that the French brasserie model did not really exist in Hong Kong. I found that there were kinds of restaurants which were not available but I was able to visit when I was overseas.”

It was similar thinking which saw Paulo and his partners go on to launch Classified, a dedicated cheese store which has now expanded to eight outlets throughout Hong Kong.

“We saw that quality cheese was really only available at fine dining restaurants,” he notes. “We felt it should be an everyday thing. As with wine, education is important with cheese, especially those kinds and brands people are not familiar with. So we organise cheese tastings, cheese and wine evenings, for our diners to explore.”

Pioneering spirits

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Making great scents in FranceDrawing on nature’s bounty from the south of France, the DURANCE Collection includes shower gel, shampoo with conditioner, conditioner and body lotion in 30ml containers that sport an aluminium cap bearing an elegant logo.

In addition to the 16g and 30g soaps, the range offers liquid soap and hair and body shampoo in the company’s two eco-friendly dispenser systems press+wash and smart care system (each 300ml). The product design underscores the natural allusion of the series with delicate shades of apricot and beige. The series is rounded off with several useful accessories as well as an exclusive guest set and a sophisticated presentation tray made from premium wood.

For more information: www.ada-cosmetics.com

It all comes out in the washHobart’s Undercounter Dishwasher has been awarded ‘best environmental sustainability initiative’ at Gulfood in Dubai.

Hobart is the world’s largest commercial dishwashing technology manufacturer and keeps improving its wash results by reducing the use of water, detergent and energy through innovative technologies.

Hobart´s aim is not limited to reducing operating costs as it is also conscious of its responsibility towards the environment.

The Undercounter Dishwasher PREMAX FP needs only one litre of fresh water per cycle.

The unique technology of PREMAX FP continuously displays the level of dirt in the wash water and regulates the amount of rinsing water corresponding to the amount of dirt. The total consumption of water, chemical and energy is reduced by up to 60% compared to conventional use.

For more information: www.hobart-export.comHitting the spotSpa managers, take note. Especially if you have teenaged customers. Pevonia’s SpaTeen Blemished Skin Line deeply hydrates the skin while balancing an oily t-zone. This line offers the benefits of unclogged pores, healed blemishes, and the prevention of new blemishes. Paraben-free with organic extracts, Pevonia’s SpaTeen collection helps teens establish a healthy skincare habit while revealing a clear, evenly toned complexion.

The SpaTeen Blemished Skin Line includes a cleanser, toner, moisturiser, spot treatment, and mask that are proven effective to address the challenges teens face with problem/acned skin. Delivering effective daily prevention and protection, this outstanding maintenance programme will keep skin healthy and clear.

For more information: www.pevoniapro.com

Ming Fai International Holdings Ltd. and American Hotel Register Company have entered into a strategic alliance to serve local and international hotels throughout the region with world-class products and service. Ming Fai, a leading manufacturer and distributor of amenities worldwide, and American Hotel Register Company, the premier supplier to the hospitality industry in North America, Caribbean and the EMEA region, have each long sought to find a way to bring more value to hotels in the fast-growing Asia-Pacific region.

The new strategic alliance, known as Ming Fai-American Hotel Asia Pacific, is open for business to bring increased value to new and existing customers. Customers will experience excellent products and service with Ming Fai’s local knowledge, amenity manufacturing, and existing supply chain, sales and service organisation, along with American Hotel’s long-term hospitality expertise, huge product selection and sourcing, and established relationships with many of the world’s largest hotel companies.

For more information:www.mingfaigroup.com

Ming Fai enters strategic alliance

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Headquarter Tiger Company Ltd240-20, Ssangdong-ri, Choweol-eup,Gwangju-si, Gyeonggi-do, Korea, 464-861

Ph. +82 31 766 5888Fax +82 31 766 [email protected]

China Factory and SalesMyungjin Tableware Ltd06.Hongsheng Road Jinnan Beizhakou Industry Park Tianjin ChinaChina

Ph. +86 22 8851 6661Fax +86 22 8851 [email protected]

Tiger Europe Yegam s.r.l.www.yegam.it

Tiger USA Smart Buffet Warewww.smartbuffetware.com

Designing Tiger products is a global affair that starts with our Italian designers and finishes with Korean dedication to quality.

Our commitment to developing new and innovative designs translates into quality, reliability and functional style.

TIGER COMPANY, NO COMPROMISE IN QUALITY

Color above all, perhaps more than drawing, is a liberation.

Henri Matisse

Tiger, the color of your buffet!

www.tigerbuffet.com

ModularBuffetSystem

Induction Chafing Dishes

Chafing Dishes

Urns and Dispensers

Small Wares

Coffee & Tea Pots

Buffet Display

Trolleys Accessories

Tiger.indd 1 21/1/13 4:43 PM

Tiger, the color of your buffet!

www.tigerbuffet.com

Please come visit out booth:Hotelex, Shanghai (1st-3rd, April) Booth # Hall E4 4B-03

F&H Indonesia (10-13th, April) Booth # D-8430

Crisp bread rolls, tasty snacks or sweet pastries – with Manitowoc’s new CONVOBake line of baking equipment, Convotherm customers can now offer deliciously aromatic baked goods fresh from the oven round the clock.

And CONVOBake can also prepare classical dishes such as pizza, roast and schnitzel. Baking customers can tap into new sources of income with attractive added products.

CONVOBake is available in two sizes with five or eight shelves to baker’s standard 600x400. For large capacities, two CONVOBakes can be stacked on top of each other in a single baking unit.

The Advanced Closed System creates the ideal baking atmosphere. The result is baked goods of outstanding quality. Plus, baking times are reduced by up to 20% compared with a conventional convection oven.

The easyTouch control panel with intuitive user interface guarantees extreme ease of use. Users just need to tap on a photo of the baked goods to select and start pre-installed baking programs quickly and easily. Even inexperienced staff will achieve the same perfect baking results over and over again.

The fully automatic cleaning system ConvoClean guarantees a perfectly hygienic CONVOBake for the following day even in heavy-duty conditions, and the operator can also get home early.

For more information: www.manitowocfoodservice.com

Athena acceleratesAthena is launching the second generation of its Art De Gourmet buffet display system in stone and glass. Equipped with a full range of portion wares in glass and porcelain, the system brings exceptional inspiration for clean and modern food display.

Also from Athena, the Casper wooden stool is the latest display idea perfect for serving bread, cheese and chocolate. Food can be placed directly on the laminated surface without worries about hygiene issues.

It’s a bird. It’s a plane. No, it’s…With striking design and unique handling, the new Andy Mannhart Grill Concept is a fresh take on barbecuing.

The mobile grill features low profile tyres, drop-centre rims, central nuts and even safety brakes.

Other Andy Mannhart products include the Rainbow Collection of pots and pans, made of three-ply material with an aluminium core, and a Comfort Combi Plate with an integrated cooling channel to cool and a heating panel to keep the food warm. The temperature range is adjustable from -5 C to +140 C.

For more information: www.andymannhart.com

For more information: www.athena-tableware.com

Chefs’ threadsA chef’s uniform is very important, according to Tim Grubi, managing director of Global Chef.

Often working up to 16 hours a day in hot kitchens handling hot, cold, awkward and sharp objects, often on wet slippery floors, their uniform needs to tick certain boxes.

It must look good and function like a working chef uniform. Many chef uniforms may appear to look like a chef uniform because they have a standard mandarin collar, are a shade of white and have a double row of buttons on the front but scratch the surface and they are far from functional for a working chef.

A chef jacket must offer a first safety response in event of accident, so a double layer of fabric protection across the central front of the torso combined with an apron on top for added layers must cover above and below. Preferably the chef uniform fabric must contain at least 20% - 35% cotton to polyester ratio. This will enable comfort for the wearer, a reasonable level of heat protection plus provide longevity low maintenance from often harsh laundering conditions. If the jacket feels too thin and you cannot see and feel the quality then expect to be replacing your uniforms sooner rather than later.

Functional design is often overlooked on those super expensive or super cheap chef uniforms.

For example, chef jackets that may look great in a photo shoot are often too restrictive to work in under normal kitchen service conditions. Therefore choose a chef jacket that has generous shoulder panels and ample sleeve space allowing chefs freedom to reach into ovens or to top shelves.

For more information: www.globalchefstore.com

CONVOBake – the only baking line with ACS and disappearing door


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FRESH BREW

THE NEW LOOK OF FRESH

COFFEE AT ITS BEST

The successful fresh brew series have got a new look.

The machines are ready for the future thanks to the stainless

steel housing, modern design and adjustable led display.

Easy to operate, easy to clean. The fresh brew series o� er

advanced techniques to experience the taste of quality!

[email protected] | www.bravilor.com

The taste of quality worldwide111701202_Bravilor_Adv_FreshBrew_210x148.indd 1 08-10-12 14:41

Fitness firstFor over 30 years Precor has been a leader in the fitness industry, delivering premium fitness equipment for effective workouts that feel smooth and natural. Its Adaptive Motion Trainer (AMT) with Open Stride cardio machine offers adaptable stride length and adjustable stride height, providing exercisers of all sizes and fitness levels with the most varied and highly-personalised workout experience.

The AMT offers a total body workout in one piece of equipment – users can go from short strides to long strides, walking to running, climbing to everything in between, spontaneously allowing them to target different muscle groups. Pushing and pulling the moving handlebars will engage the upper body, resulting in a total body workout.

The new AMT also delivers a higher level of caloric burn while giving users a lower level of perceived exertion.

For more information: www.precor.com

Britain’s bestSteelite International has introduced three cutting-edge products which are set to make an impact in hotels, restaurants and hospitality settings worldwide.

The Optik range brings the latest architectural and fashion trends to the table. Created for fine dining, restaurants and banqueting, the range of 30 items has a unique depth and texture, and brings a new sophistication to the dining experience. This highly tactile range gives chefs an innovative platform to truly showcase their creativity.

The innovative Craft range takes its design influence from ceramics of days gone by to create a beautiful rustic range of 43 hand-decorated items in four different colourways. The warmth and natural elements are formed with beautiful lustrous glazes applied by hand that react naturally in the kiln to give a distinctive appearance. Perfect for relaxed cafe style dining, each characteristic piece gives a country joie de vivre.

To give chef the ultimate opportunity to showcase his creations, Steelite International has also created two wide rim options in the Optik and classic white Monaco plate designs. These designs achieve a balance between a smooth central area, which cossets the food, and a frame to accentuate chef’s creativity.

Steelite International’s ceramics are all crafted in Britain at its factory in Stoke-on-Trent, and every piece goes through 57 quality checks to ensure the highest quality.

For more information: www.steelite.com

If the toque fitsCalifornia-based ChefWorks has been supplying apparel to hotels, restaurants and culinary institutions around the world for 45 years with an emphasis on quality products at competitive prices

As well as specialising in kitchen gear, the company also produces apparel for front-of-house and housekeeping staff. Footwear and headgear are also supplied.

“We focus all of our efforts to ensure complete satisfaction and meet, or exceed, expectations for high-quality, stylish, comfortable chef uniforms and customer service,” said a ChefWorks spokesperson.

“As the world gets smaller and chefs regularly relocate across the globe we are proud that their loyalty to our brand travels with them.”

For more information: www.chefworks.com

Safe as housesCompact, rugged and affordable, Safemark’s Tribute Safe affirms that good things come in small packages.

Built for today’s popular electronics, the Tribute 4.0 is designed to easily accommodate tablets, smart phones, 15-inch laptops and more.

Hotels across the globe, cruise ships and others will benefit from Safemark’s three decades of experience and precision craftsmanship while guests will appreciate a user-friendly and convenient safe to secure their valuables.

Operationally, the Tribute 4.0 and the industrial strength Emergency Handheld Override (EHO) are easy to learn and simple to operate.

As one of the industry’s most comprehensive audit systems, Safemark’s EHO reduces fraudulent liability claims with the ability to record date/time and user for each safe opening and closure. A limited two-year manufacturer’s warranty and standard fail-safe override key system round out this exceptional safe.

For more information: www.safemark.com


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Victorinox AG, Schmiedgasse 57, CH-6438 Ibach-Schwyz, Switzerland, T +41 41 818 12 11, F +41 41 818 15 11, [email protected]

HACCP by Victorinox

MAKERS OF THE ORIGINAL SWISS ARMY KNIFE I WWW.VICTORINOX.COM

Sky’s the limitZieher’s classic Skyline display apparatus has been changed and advanced to become Squareline and offers several new features apart from its pure design.

The stainless steel displays are available in two heights. Two versions, highly polished and coated in matt black, give the columns completely different effects.

The Squareline towers can be stacked on top of each other using connector pieces available in three different versions. If the displays are turned by 90 degrees the creative leeway for setting up the buffet will be enhanced greatly, enabling the buffet to be set up at an angle.

Besides the technical aspect, the connector pieces are mainly a decorative element. They are available in highly polished as well as satined, light-diffusing acrylic. The third version is handmade from massive walnut wood.

For more information: www.zieher.com

Take it away, MaestriaNespresso, a leader in high quality premium portioned coffee, has launched its Maestria machine range, inspired by the meticulous ritual of professional coffee preparation. Drawing on the heritage of Nespresso in enabling anyone to create the perfect cup of coffee, the two Maestria machines’ authentic sights, sounds and smells are added to sophisticated engineering, precision and versatility – letting coffee lovers experience the art and sensations of a true barista.

Maestria showcases the tools and handling of the specialist, enabling everyone to perfect their coffee with the passion and care of an expert, furthering the enjoyment of each cup.

The two professional-looking machines – Maestria and Gran Maestria – use cutting-edge technology with a streamlined elegance to create carefully prepared barista coffee.

Both rounded-edged models are reminiscent of traditional barista machinery and display retro dials on the front for maximum precision, allowing coffee lovers to adapt cup length at the flick of a wrist – depending on their preference for an espresso or lungo drink.

A pivoting cup stand also lets users change their recipe type and size as their mood takes them – just as they’ve always done in their favourite cafe.

For more information: www.nespresso.com

Frankly brewingThanks to its intuitive touch-screen technology, Franke Coffee Systems is revolutionising the world of coffee machines. The integration of a 10.4-inch touch-screen makes the new FoamMaster 800 easy to use, both in full-service and self-service mode.

The range of beverages can be displayed in a total of four different operating modes which allow the users to customise their display preferences by adjusting the menus, drink images (customer images are also possible), as well as the cup sizes and the flavours.

The beverage selection can be perfectly designed to suit guest preferences for any season and can easily be chosen using the touch-screen.

For more information: www.franke.com

Prime timeSwiss coffee machine manufacturer Schaerer has launched a wealth of enhancements to its ‘Schaerer Coffee Prime’.

The new, optional features of the latest member of the Schaerer product family further improve its flexibility of use.

With larger hoppers for coffee beans, chocolate powder and milk powder, the operator profits from considerably more autonomy in the daily routine of supplying coffee.

In addition, the optional powerpack generates a performance boost when preparing up to 40 freely programmable beverage compositions.

Because of the two-kilowatt boiler, demanding customer requirements can be met even during peak periods. However, quantity does not detract from quality: with the new powerpack, XXL versions of cappuccino, latte macchiato and other beverages can be prepared in the usual time and with the usual high quality of flavour.

Last but not least, the Schaerer Coffee Prime has been given an enhanced appearance: the coffee experience is rounded out perfectly with individual animations that can be played above on the seven-inch colour display. Thus, the coffee machine can also be used as an attractive advertising medium.

For more information: www.schaerer.com


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The hotel and restaurant division of the brand manufacturer Villeroy & Boch has launched a new tableware line, Affinity, developed with an eye to the specific requirements of modern gastronomy. The result is a comprehensive, multifunctional and extremely robust dinnerware series that makes a strong design statement and optimally meets the most varied of culinary and serving challenges worldwide.

The new line is at home on every continent and in every kitchen, ably

This product has been created using Rancilio’s most innovative technology, and has set a new benchmark for style.

The result of this commitment to design is a machine with extreme functional elegance. The advanced version is equipped with USB technology for fast, precise management of the main machine settings. For simplified use, the semi-automatic 9 S version is also available, ensuring superb performance and top quality espresso.

The range is completed by the version, for beverages served in large cups/glasses.

Of Rancilio’s fully automatic product range, Egro ONE is the machine that has become the new benchmark in its class.

It guarantees perfect coffee every time, with outstanding performance, is amazingly compact, with excellent design and advanced ergonomics.

For more information: www.rancilio.it

From Italy to the worldBased in Milan, but spreading the love of coffee around the world, Rancilio specialises in manufacturing espresso machines.

The flagship Classe 10 embodies the height of technology and build quality. The mix of design, highly developed electronic systems and advanced technology is what makes Classe 10 top of the range.

The most advanced version is equipped with USB technology. The software developed by Rancilio provides total control of the machine for maximum working comfort.

Also available in a semi-automatic version, Classe 10 embodies uncompromising quality.

Classe 9 is a combination of stylish design and technological excellence.

combining internationality with the values of tradition. The porcelain pieces provide the ideal setting for culinary specialities – whether in Berlin, Vienna, New York, Mumbai or Shanghai.

Affinity is equally well suited to popular design and business hotels, to cafes and trendy bars, and also to canteens and restaurant chains. The puristic design and intelligent multi-functionality of the series allows infinite creative combinations and uses.

For more information: villeroy-boch.com

To affinity and beyond

One-stop hotelware shopEstablished in September 2002, Global HotelWare is a provider of the finest quality products for restaurant, hotels, catering and retail outlets.

Its latest offerings include Urushi lacquer pottery with gold or silver coating and Musashi porcelain with a special lustre glaze that is microwavable and dishwasher-safe.

Other high quality products include classic Schott Zwiesel German glassware – which is renowned for its quality, style and functionality – Christofle Silverware, Villeroy & Boch, Revol, Sant Andrea, Schonwald, KSI and Copperware products.

In addition, Global HotelWare features Emile Henry culinary pottery, Novox designer furniture and De Buyer kitchen utensils.

For more information: www.globalhotelware.com


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International Recognition

Contact details:[email protected] http://commercial.hamiltonbeach.com

Hamilton Beach Commercial products: The preferred choice worldwide

Great guest experiences start with Great appliances

A superb fusionIt’s the culinary coupling of the year – foie gras and the Japanese citrus yuzu, whose taste is somewhere between a grapefruit and a tangerine.

The matchmaker responsible for all this is Rougié, which has a long history of rigorously selecting only the finest quality foie gras from France.

For more information: www.rougie.com

Fairtrade coffeeSince becoming a licensee of the Fairtrade mark, Boncafé has launched three fairtrade products.

They are: Colombian Fairtrade whole bean/ground coffee; Master Blend Fairtrade whole bean/ground coffee; and Freezedried Fairtrade instant coffee.

Fairtrade is a trading partnership, based on dialogue, transparency and respect, that seeks greater equity in international trade. Boncafé took the same direction by launching Boncafé Fairtrade Coffee to help the poor and marginalised.

For more information: www.boncafe.com

A real tonicThere’s no better way to describe Master’s gin than via the tasting notes.

View: at first glance, it appears bright and clear.

Nose: perceived very aromatic, with delicate wild notes and aroma leading to juniper berries, a finish of fresh herbs and light touches of resin.

Taste: very sweet and polite in entry, alcoholic, but very thin due to its excellent distillation. It has an aromatic finish, accented with balsamic notes.

Master’s has a presence in 25 countries, and is distributed by Britaway West.

For more information: www.britaway.com

Musar musingsFrom the Bekaa Valley in Lebanon come three distinctive wines – Chateau Musar white and red, and Hochar Père et Fils red.

Seven years in the making, Chateau Musar Red is a blend of Cabernet Sauvignon, Carignan and Cinsault from vineyards near the Bekaa Valley villages of Ammiq, Aana and Kefraya on gravelly soils over limestone.

Chateau Musar whites develop tawny hues and mellow spicy characters as they age. The vineyard’s cellars hold bottles of this wine dating as far back as 1954.

Hochar Père et Fils Red has been described as the ‘second’ wine of Chateau Musar, and it does bear some resemblance to the ‘Grand Vin’: rich, spicy and profoundly fruity, with a mellow quality derived from lengthy oak and bottle ageing. Since its launch in the late 1980s, it has been sourced from a single Bekaa Valley vineyard planted in the 1940s.

For more information: www.chateaumusar.com

Pass the portThere are only 1,300 bottles on the market – and they’re likely to go pretty fast.

Dubbed 1866 Port Adelaide Tributa, this special port from the Douro Valley in Portugal was bottled to celebrate the 200th birthday of the legendary Dona Antónia Adelaide Ferreira.

Quinta do Vallado proprietor Joăo Ferreira Alvares Ribeiro said: “We have left this wine totally undisturbed for the past 50 years; not once have we broached the casks or touched the wine. And we are just simply overpowered by the results, in that it shows so much freshness and finesse, so many facets.”

For more information: www.quintadovallado.com

This year marks the 150th anniversary of the House of Camus, the last major, independent and family-owned cognac house in France.

“In our 150th year, we want to stay respectful of our past while resolutely looking towards our future,” said president Cyril Camus.

Since 1863, five generations of the Camus family have cultivated a single-minded passion for crafting great cognac with their own style, bringing to life the richness and soul of the land that is their home.

For Camus, 2013 kicks off with the introduction of a new logo featuring a streamlined version of its iconic cloverleaf, proudly reflecting the company’s heritage, while asserting its contemporary ambition.

Another major highlight of this anniversary year is the unveiling of Cuvée 5.150, an assembly of five ancestral cognacs, each chosen for its character to symbolise the distinguishing mark left by the successive generations of the family at the head of the house.

Crafted like a precious jewel and released in a very limited edition, this exceptional cuvée comes in a specially designed Baccarat crystal decanter.

Over the past 150 years Camus’ growth has been fuelled by proximity with its customers and partners. Camus has also kept building strong relationships with its consumers. For the 150th anniversary, Camus is launching a renewed website and YouTube channel to share brand insight and product exclusivities.

On the occasion of the 150th celebrations, Château du Plessis, the Camus family home in Cognac, will also see the launch of the new Elegance range with its new premium packaging and redesigned bottles.

For more information: www.camus.fr

Toasting 150 years of spirit

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

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Kiwi bio-vinoWhat is biodynamic wine? Biodynamic wines follow certain principles in viticulture – the wine-making process. It is a non-chemical agricultural movement that involves organic crop cultivation.

The concept of ‘biodynamic viticulture’ applies to Churton, in New Zealand, in which it allows an integrated wine-making process that goes beyond organic. Aside from emphasising balanced soil fertility and eliminating the use of chemical sprays and fertilisers, it also observes the alignment of planets and the phases of the moon.

Moreover, wine growers who observe the biodynamic viticulture approach consider the vineyard layout, natural growth cycles, and growing conditions of the vineyard to enhance the grapes growth in a natural environment.

Churton is known for grape varietals sauvignon blanc and pinot noir. Wine connoisseurs can truly appreciate the aromatic intensity and unrivaled elegance of primary fruit characters, and the complexity, subtlety and length of fine European wines.

To achieve this, Sam Weaver, owner and winemaker of Churton wines, incorporates an Old World approach in winemaking process and wine production, wherein French oak (for pinot noir) and natural cork closure are still being used.

For more information: www.churtonwines.co.nz

Chivas Regal 18 Year Old and Pininfarina have come together for the first time to create the limited edition: The Drop – Chivas 18 by Pininfarina.

Both Chivas and Pininfarina share a rich heritage in crafting rewarding and stimulating experiences in luxury. Being employed by a wide variety of high-end automobile manufacturers such as Alfa Romeo and Ferrari, Pininfarina has been at the forefront of Italian design and engineering since 1930.

Breaking with Scotch whisky tradition, three versions of The Drop – Chivas 18 by Pininfarina have been created. The

designs are based on a streamlined drop, giving a sense of movement that is inherent to Pininfarina. A rich blue, metallic finish outer case, is reminiscent of the metalwork that Pininfarina is best known for; while the wood veneer represents the oak barrels that are so crucial in the ageing process of Chivas 18. The ultimate version (Level 2) is even more aerodynamic and includes two additional glasses; each unit is individually numbered to highlight its limited edition status.

For more information: www.chivasbrothers.com

can help chefs and operators boost incremental sales by capturing the growing number of people who want healthier snacking options. Offering apple sauce on the go with toppings such as granola, nuts or fruit appeals to customers looking for a nourishing quick meal.

Knouse Foods offers a variety of apple sauce flavours and sizes under their Musselman’s brand to fit any foodservice operation’s needs.

For more information: www.knousefoodservice.com

Knouse Foods, an established grower-owned fruit cooperative in Pennsylvania, has identified key health trends that will drive consumer decisions when eating out. As nutrition continues to remain a priority for diners, Knouse features ways chefs and operators can utilise apple sauce throughout their menus.

Perfect in both sweet and savoury meals, as a side dish, snack or dessert, apple sauce provides a simple way to add real fruit to the menu, benefitting adults and children.

In addition to being a nutritious addition to the menu, apple sauce

Getting fruity

Sweet sensationCelebrating its 55th anniversary this year, Sweet’N Low’s numerous attributes make it an attractive alternative to sugar.

It is low in calories (one sachet equals two teaspoons of sugar); is suitable for any type of diet; is gluten-free, sodium-free and suitable for both hot and cold drinks.

It is suitable for desserts, beverages, soups, salads and dressing, appetisers, breads and cakes as well as condiments.

The Sweet’N Low and distinctively pink product series includes Sachets 50s, Sachets 100s, Sachets 1000s, Spoon for Spoon 200g.

Sole agent for Hong Kong, China and Macau: Wing Kee Produce Ltd. Tel: 852 2796 3111.For more information: www.sweetnlow.com

Great partnership

Sam Weaver, Churton’s owner and winemaker


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Unit 12, 16/F, World Peace Ctr., 55 Wo Tong Tsui St., Kwai Chung, H.K.Tel: 852 9681 6831 Email: [email protected] Website: www.enjoi.com.hk

Features:• 100%AustralianandCertifiedDeepFryingOil• ComplieswithFoodSafetyRegulationseven

after5days+• Non-GM&Non-hydrogenatedmakesitsafe• RichinOmega9&<8%SaturatedFatsmakes

ithealthier• TransFatFree&CholesterolFree

Food safety issues have decreased Mainland and global confidence in many products.

Enjoi’s High Oleic Canola Oil’s features meet world health expectations including:• Authenticcertification• Enjoihelpsyoucomplywiththegovernment’sfoodsafety

regulations• Non-hydrogenated~makesitmorestable&healthier• HighOmega9(<8%saturatedfats,72%+mono

unsaturated)• 0%Transfats&Cholesterol• Greeneroil~NONGeneticModifiedoilshaveashort

growingperiodof24weeks(verylowcarbonfootprint)• itshighOmega9,balancedomega3&6reducesthe

likelihoodofheart,&blooddiseases,obesity&cancer• Smokepoint246oC,highstability,lowPVmakesit’sfrylife

greaterthan6days• Verystableagainsttemperature,moisture,air&otherfood

particlesmakingtransfats,freefattyacids,peroxidesandcancerformingacrylamides

• Minimalfood&flavorexchange• Containsantifoamingagent• Coatsthefoodwithathinlayerofoilratherthansoakingit• MakesJapanese,Chinese&Westerncuisinetastefabulous• Mostaffordableofalloils.

enjoi_hoco_halfpage2.indd 1 19/10/2012 10:36 AM

Australian cattle, sheep and goats are raised in a clean, pristine environment, according to Meat & Livestock Australia (MLA).

Integrated food safety and quality assurance programmes are part of the industry’s commitment to quality, safety and integrity. All export meat processing plants must meet the Australian Standard and are regularly audited by government authorities. Meat cartons clearly identify the processing establishment number, date of packaging and Australian health inspection stamp, ensuring traceability for the customer.

Australian farmers and processors are dedicated to providing quality product to meet Asian consumer’s needs. As such, a large variety of products are available such as grass-fed, grain-fed and Wagyu beef to suit every cooking

Drum roll please – the Kempinski Dessert of the Year 2013 is Bosphorale, a chocolate-based cake with dried apricots rehydrated with tea and orange.

The dessert was created by executive chef and master chocolatier William McCarrick of Ciragan Palace Kempinski Istanbul.

Starting rightNespresso has rounded out its range of highest quality Grand Cru coffees with the creation of a new coffee experience to start the day.

Enveloped by the round, velvety Linizio Lungo Grand Cru, coffee lovers are invited to luxuriate in its smooth, cereal aroma. Linizio Lungo allows that one moment of pure indulgence, courtesy of its sweet, round notes, which can largely be attributed to the inclusion of a new variety of Arabica coffee bean from Colombia included in the blend. This is a variety used by Nespresso for the very first time.

For more information: www.nespresso.com

style and price point. Australian red meat can be supplied in fresh or frozen form, as carcases or individually wrapped portions. While sea freight is the most common form of transporting meat to the region, air freight is also available for fast delivery.

Southeast Asia and Greater China are important markets for the Australian red meat industry. MLA has offices across the region and works closely with industry to support customers in the retail and foodservice sectors with marketing activities and after sales support such as training and promotions. These activities are underpinned by Australia’s ‘clean, green’ image and reputation as a supplier of safe, quality beef, lamb, mutton and goat meat.

For more information: www.mla.com.au

Chosen from 51 recipes by 51 executive pastry chefs, then judged by 80 food and beverage executives in a blind tasting, the Dessert of the Year 2013 contest epitomises Kempinski’s motto: it is all about food and beverage, talent, innovation, creating traditions and joint efforts.

Talk about yummy

For more information: www.kempinski.com

Dinki-di red meat


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ShowcaveMade in France

For a free brochure containing full detail,please contact:

Alpha International Food Services909, Chai Wan Industrial City, Phase 2,70 Wing Tai Road, Chai Wan, Hong Kong.Tel: (852) 2889 2123 Fax: (852) 2889 1757http://www.eurocave-alpha.comEmail: [email protected]

Combining high quality, luxury materials, ShowCave has given the wine cabinet a facelift. Innovative, with a capacity for 180 bottles, it boasts high-tech features and a bold design.

Designed to showcase your best vintages, ShowCave will appeal to both wine professionals and connoisseurs.

Solutions for merchandising & the service of wineSolutions for merchandising & the service of wine

Here comes HOFEX!

COMING NEXTHOFEXHong Kong Convention and Exhibition CentreHong Kong7-10 May, 2013

www.hofex.com

In May 2013, over 1,900 top suppliers of food and hospitality supplies from more than 40 nations and regions will fly into Hong Kong to present more than 10,000 superior products. Cost-effective kitchenware and sophisticated hospitality

software will all be found at Hall 1 to offer inspiration to executive chefs and hoteliers on how to elevate their restaurants and hotels. Large-scale suppliers have confirmed their participation and a full spectrum of exhibits will be showcased including Italy-made cutlery by Ana Hotelware, tableware by Anglo-Swiss, combi-steamer by C.E.C. Catering, mixer by De’longhi Kenwood, oven by Jetcool and more.

Also located in Hall 1 is the expo’s signature event – Hong Kong International Culinary Classic 2013, one of the five world-class cooking competitions endorsed by World Association of Chefs Societies. Executive chefs and apprentices will demonstrate their culinary talents to the full in competition for the championship. Categories include Chinese and Western Cuisine, Pastry Display, Dream Team Challenge, the highly popular Live Chocolate Showpiece Competition and the newly added Live High Tea Set Competition.

Hotel IT managers in search of state-of-the-art technologies will find them in Hall 1E – POS systems, in-room systems, cloud computing technology, payroll systems, security solutions and

E v E n t s

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DaTE EVEnT DETaILS ORGanISER

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

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

HORECA is the region’s largest annual meeting place for both the Hospitality and Food & Beverage Service Industries. The 20th HORECA will include: The International Trade Show for the Hospitality & Foodservice Industry; The International Trade Show for the Food Industry; and Beirut International Wine & Drinks Fair.

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

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

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

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

FHC China is the biggest international trade show for food, wine and hospitality equipment in China. It features ProWine China 2013, Meat China 2013 and Tea and Coffee 2013 specialist areas, with Olive Oil China, Ultimate Barista Challenge China, Ice Cream University, Wine Seminars, China Sommelier Wine Challenge, FHC international cooking competition and more.

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

The Asian Seafood Exposition is the premier seafood trade event in Hong Kong and connects buyers with seafood suppliers from around the world. It is co-located with Restaurant & Bar Hong Kong.

Currently in its 11th year, Restaurant & Bar Hong Kong has a growing reputation as the biggest and best niche gourmet hospitality event in the region.

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

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

Hospitality Services s.a.r.l. Tel: +961 1 480081Fax: +961 1 482876 www.hospitalityservices.com.lb

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

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

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

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

Lily ZhuChina International ExhibitionsRoom A2402-03, Singular Mansion,No.318-322 Xian Xia Road, Shanghai200336 ChinaDID: +8621 6209 5209Fax: +8621 6209 [email protected]

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

Diversified Business CommunicationsTel: +852 3105 3970 Fax: +852 3105 3974www.asianseafoodexpo.com

Diversified Events Hong KongTel: +852 3105 3970 Fax: +852 3105 3974www.restaurantandbarhk.com

apr 1 – 3 HOTELEX Shanghai Shanghai New International Exhibition Center Shanghai China

apr 9 – 12 HORECA Bial, Beirut, Lebanon

apr 24 – 26 Food&HotelVietnam 2013 Saigon Exhibition & Convention Center Vietnam

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

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

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

Sep 3 – 5 Restaurant & Bar Hong Kong Hong Kong Convention and Exhibition Centre, Wanchai, Hong Kong

Sep 3 – 5 Asian Seafood Exposition Hong Kong Convention and Exhibition Centre, Wanchai, Hong Kong

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

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

nov 13 – 15 FHC China 2013 Shanghai New International Expo Centre, Shanghai, China

a lot more. The AHTEC conference will be jointly held with the innovative Regional Hotel General Managers’ Forum at Level 1 to give top delegates – general managers, vice presidents and their peers – a perfect opportunity to acquire market insights on hospitality technologies and to network with counterparts from Asia-Pacific region.

Up on Level 3, the Allworld Open Cup – Creative Classic & Bartending Flair will be presented by Bols. This is where intensity, exhilaration and creativity merge. Local and overseas bartenders will give their best performances to impress both judges and audience in a fight for the championship.

In Hall 3B where the Wine Square is located, glorious bottles of wines await. Diversified wines of superb quality will be showcased by celebrated wine producers. On top of that, the Square also embraces a variety of spirits, liqueurs and bartending tools which well cater for the needs of bartenders and bar owners.

The winners of the Hong Kong International Wine Challenge will be also be displayed on site. This year a record number of over 300 entries will be posing a challenge to the judges. Judging will be carried out in mid April and the results will be revealed at HOFEX.

The highlight of the show are the prestigious official international pavilions. Organised by local governments, these pavilions comprise high-calibre F&B enterprises from respective

regions which introduce numerous delicious food products with distinctive flavours and rich cultures. This year witnesses a 49% increase in international pavilion participation, which implies a more extensive range of choices for visitors. Participating pavilions at HOFEX 2013 are Argentina, Austria, Australia, Belgium, Canada, China, Cyprus, France, Germany, Greece, Italy, Japan, Korea, Macau, Malaysia, New Zealand, Philippines, Singapore, Spain, Taiwan, Thailand, Turkey, the UK and the US.

In Hall 5 significant local food distributors and wholesalers will display vegetables, dairy, frozen meat, seafood, olive oil, sauces and tea. These exhibitors are all well renowned traders around the region who can guarantee their product quality – Pregel, Adriatic Sea Aquarium, Wilson Frozen Foods, Sutherland, Volys Star Belgium, Sims Trading, Oriental Partner, Global Fine Foods, Tai Fai Hong Provision Co., to name but a few.

Bean2Cup is the coffee sector right next to the local distributors. Famous coffee traders such as Pacific Coffee, Illy, Rabbithole Coffee, Tsit Wing, Hiang Kie Coffee Group and others are here to offer the taste of their premium coffee. Espresso machines and other barista tools can also be sourced here. Held alongside is the not-to-be-missed Grand Barista Championship at which contestants create pieces of latte art with their incredible skills.


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HOSFAIR Guangzhou celebrates 11th anniversary

COMING NEXTHOSFaIR GuangzhouGuangzhou International Hospitality Equipment and Supplies Fair China Import and Export Fair Complex Guangzhou.June 27-29, 2013

www.hosfair.com

The largest midyear hospitality show – the 11th Guangzhou International Hospitality Equipment and Supplies Fair – will take place on June 27-29, 2013 at Area A, China Import and Export Fair

Complex in Guangzhou.Industry players have a great deal to look forward to with the display

of the latest products and innovations.With the objective of maximising the potential of related sectors,

the show will host 10 sectors: namely kitchen and catering; hotel furniture; hotel textiles; cleaning and laundry; interior supplies; tableware; intelligence; coffee; wines and spirits; food and beverage.

attracting close attention and enriching the show – on-the-spot activitiesHOSFAIR Guangzhou is more than just an exhibition – there will also be concurrent events such as Asia Design Forum, China Hotel Articles Wealth Forum, Top Quality and Reputation Awards Ceremony, Stone Maintenance Forum & Stone Maintenance Contest Awards, Guangzhou International Barista Challenge, Guangzhou Cuisine Industry Summit Forum, and Guangzhou international Wine Promoting Seminar to keep visitors up to date with all the key trends across hospitality in Asia.

The 10th Guangzhou International Hospitality Equipment and Supplies Fair occupied 63,000 square meters spanning across six halls, an increase of 26%, compared to 2011. A 5% increase in overseas exhibitors’ participation, 1,308 exhibitors, proved that Asia still remains an important market with great potential for further growth in the hospitality industry. A record 51,088 trade professionals came to visit the show, including 6,388 overseas visitors, a notable 23% increase.

Guided by the spirit of innovation, cooperation and internationalisation, HOSFAIR Guangzhou makes every effort to build a successful fair in the hospitality industry. HOSFAIR’s aim is to become the most effective media for hotel suppliers, manufacturers and traders to introduce their brands into both home and international markets.


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Let’s hear it for THAIFEX

COMING NEXTTHaIFEX – World of Food AsiaIMPACT Exhibition and Convention Center, Muang Thong Thani, Bangkok, Thailand22-24 May, 2013 (Trade visitors only)25-26 May, 2013 (Trade and public visitors)

www.worldoffoodasia.com

THAIFEX – World of Food Asia is targeting to fill all three halls from Challenger 1 to 3 this year, totaling 60,000 square meters, an increase of 10% from 2012.

For food importers, wholesalers, distributors and hotel and restaurant professionals from Asia, THAIFEX – World of Food Asia is the place to meet and do business, as it offers 1,200 exhibitors from 30 countries. The fest is expected to attract 27,000 trade visitors, a 10% increase over last year.

New country groups include the Italy Pavilion, a successful pilot project between Koelnmesse and Federalimentare (the Italian Food & Drink Industry Federation) alongside Fiere di Parma, which sees 50 Italian companies occupying over 600 square metres. Top Italian brands include Agugiaro & Figna, Caffe Corsini, Parmareggio, Sacla Italia, and San Benedetto.

Visitors will also discover new country groups organised by the Brazilian Embassy, Korea Fishery Trade Association, Taiwan Frozen Food Processors’ Association, Turkish Confectionary & Sweet Promotion Group and Turkish Flour, Yeast and Ingredients Promotion Group.

Returning country pavilions, including China, Cambodia, Japan, Korea and Singapore, registered strong growth at the show in 2012, and will be back in greater strength this year.

Korea will bring together 80 companies occupying close to 900 square metres, with 60% of those exhibitors new to Asian markets. Said Mr See-chan Sung, deputy director, export strategy department, overseas marketing team from aTCenter, Korea, “THAIFEX – World of Food Asia is a very important entry point for our Korean companies (both existing and new ones) to Asia. We are investing additional resources this year into THAIFEX to build a stronger presence of Korea food and beverage products at the show. We look forward to another successful participation this year.”


AHCT April 2013110

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Essential reading for: General Managers Restaurant Owners and Operators F&B Managers Executive Chefs Purchasing Managers Human Resource Managers IT and EDP Professionals Executive Housekeepers Marketing Managers Developers and Investors

Encompassing: Hotels Restaurants Catering operations Equipment Technology Human Resources Investment

Essential reading for: General Managers Restaurant Owners and Operators F&B Managers Executive Chefs Purchasing Managers Human Resource Managers IT and EDP Professionals Executive Housekeepers Marketing Managers Developers and InvestorsC

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to AHCT WINE.pdf 1 2013/1/14 11:04:49

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Savor

in Asiathe Best

Koelnmesse Pte Ltd

Ms Lynn How

Tel: +65 6500 6712

Fax: +65 6294 8403

[email protected]

Jointly organized by

The Thai Chamberof Commerce

Thailand Ultimate Chef Challenge2013 - we extend our warm welcome to the Indochina Teams from Cambodia, Laos, Myanmar and Vietnam. The competition will be opened to regional teams from the Asia Pacific region.

• 500 contestants• 20 judges (7 WACS endorsed judges)• Featured category – Mekong Culinary Challenge• New category – World Ocean Seafood Culinary Challenge

Endorsed by internationally recognised World Association of Chefs Societies (WACS) and supported by Thai Chefs Associations (TCA), Thailand Ultimate Chef Challenge will bring you a larger and more impressive competition. If you are up for the challenge, join us to display your culinary skills at the next Thailand Ultimate Chef Challenge!

Roasters’ Choice Award The Asia-pacific region has become one of the most important coffee growing regions in the world due to its tropical and subtropical climates making it an ideal environment to grow coffee. Some of the most unique and highly desired gourmet coffee beans in the world are produced from this region.

In 2013, THAIFEX-World of Food Asia will host the inaugural Roasters’ Choice Award. Top international and local judges will be invited to examine, grade and crown the Best Coffee Bean from Asia at Roasters’ Choice Award. The first official collaboration with Barista Association of Thailand is set to create greater industry awareness in the growing Coffee business in Asia. The award is open to contestants from Asia Pacific.

Meet and learn more about the best coffee bean producing countries in the Asia region. Source for quality coffee bean and build new business relationships.

2013 EVENT HIGHLIGHTS

Reserve yourbooth now!

THAIFEX - World of Food ASIA covers

• Food & Beverage featuring HALAL & ORGANIC Food• Foodservice• Food Technology• Retail & Franchise

IMPACT Exhibition CenterBangkok, Thailand

22. - 26.05.2013

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WofA13 210x297mm AHCT Ad.ai 1 15/1/13 5:09 PM

Axel de Boynes

Biju Palet Thierry Douin

Michael Müller

Akira Moreno

Debbie Chee

Mark Gallaudet

Katharina KustosDavid Laval

Dominique Bugnand

Greg Bunt

Julie Marie-Anne Bruley

akira Moreno is going to be wearing two hats from now on, as both vice president of development and pre-opening services for GHM, and CEO of Chinese hotel management group Ahn Luh. He will draw on a career that began in his native Canada in 1984, and his experience in Asia since moving to the region in 2006.

Luang Prabang’s Villa Maly and its upstream sister property, Kamu Lodge Experience, have welcomed a new general manager – axel de Boynes. A graduate of the Francois-Rabelais University of Tours in his native France, he has more than 16 years of hospitality experience with luxury properties in Europe, Southeast Asia and the Middle East.

Biju Palet is the new general manager of Eastin Residences Muscat Oman. He has more than 14 years of experience in the hospitality industry with a strong background in front of house and sales and marketing operations, having worked with The Park Chennai and Taj Manjarun Mangalore. His previous position was at Keys Hotel Bangalore as the general manager.

Sydney, London, Hong Kong, Tokyo, Maldives, Seychelles, Bermuda – the latest stop for globetrotting gastronaut David Laval is Bali, where he has been appointed director of food and beverage and culinary operations at the Conrad. And he’s already revamped the menu at the hotel’s beachfront restaurant Eight Degrees South.

Some 14 years since starting his career with Mandarin Oriental – during which he has worked at the group’s Chiang Mai and Bangkok properties – Dominique Bugnand has moved to Macau, where he will be the Mandarin Oriental’s executive chef. He has also cheffed in the US and Latin America, and back in 1984 was a sous chef in the French navy.

Brand new to the Four Seasons family, Australian Greg Bunt most recently owned and operated three successful restaurants in Brisbane. As executive chef, he will oversee all six of the Four Seasons Resort Bali at Jimbaran Bay’s dining venues, including the Indonesian-influenced Taman Wantilan and the Thai-focused Baan Bua.

After a two-year sabbatical during which she attained her MBA, Julie Marie-anne Bruley has joined the Sofitel Legend Metropole Hanoi as executive assistant manager heading up its rooms division. No stranger to Asia, she has previously worked at both the Conrad and the Sukothai in Bangkok.

With more than 30 years’ experience in the hospitality industry and multiple professional awards, Michael Müller has taken the helm at Hong Kong SkyCity Marriott Hotel as general manager. He first joined Marriott International as director of guest services at the Renaissance Harbour View Hotel, before moving on to Courtyard by Marriott Hong Kong in 2009 as general manager.

Dusit International has appointed Thierry Douin as its regional vice president for the Middle East and Africa. He will act as the figurehead for Dusit in the region, overseeing the company’s expansion efforts, driving operational performance and supervising the opening of new hotels from his base in Dubai.

Katharina Kustos has assumed the role of director of sales and marketing for both The Chedi Club Tanah Gajah and The Legian on Bali. She grew up in Germany, holds a Master’s degree in tourism studies from the University of Dortmund, and moves to Indonesia from Dubai, where she spent six years working in sales positions.

A native of Malaysia, Debbie Chee is the new sales and marketing director at The Nam Hai in Vietnam. She has lived in the country since 2000, when she was appointed assistant director of sales for Hotel Equatorial Ho Chi Minh City. She was also instrumental in opening the Sheraton Nha Trang Hotel & Spa in 2010.

Diners at The American Club in Hong Kong can look forward to mealtimes with even greater alacrity now that award-winning Mark Gallaudet – who initially trained under the legendary Yves Ménèz -- has been appointed executive chef. He moves to Hong Kong from The Homestead, a resort in Virginia, United States.

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

AHCT April 2013118

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