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ASIAN H

OTEL & C

ATERIN

G TIM

ESVO

L 51 January 2017

Hong Kong SAR HK$50 China RMB50Singapore S$15 Malaysia RM30Thailand Bt300Rest of Asia US$10

Vol 51 January 2017

PERCEPTION IS ALLThe art of marketing

PUBliSHed SinCe 1976

THE WAY TO Meat Asia

DESTINATION BATHROOMWet-room wonders

THE NEXT GENERATION Data analysis

ASIAN HOTEL & CATERING TIMESIS PUBLISHED BY THOMSON PRESS HONG KONG LTD (TPHK)

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Happy New Year! Welcome to 2017’s first edition of Asia’s most respected and reliable hospitality industry magazine. Lots to get through in AHCT this time as we head to Thailand for our market report to discover how the ‘Land of the Smiles’ is looking resolutely - even resiliently - to the future. Data

analysis is helping the industry add a personal touch to the total guest experience and the next-generation PMS can tell the whole guest story, find out how. A multi-billion dollar market in a state of flux - what’s on the regional meat menu this year? A sector doing it tough is vodka, we find out why, and what producers and suppliers are doing about it. Plus of course all the latest industry news, and who’s moving where on our ever-popular Appointments page! On behalf of the AHCT crew, I would like to take this opportunity to wish you and yours a bright and bountiful 2017. Don’t forget to access our (soon-to-be updated) website (www.asianhotelandcateringtimes.com) Facebook page (@asianhct) and Instagram posts (asianhct) for up-to-the-minute news and views.

Cheers!

4 AHCT July-August 2016

MANAGEMENT12 The art of mixing modern and traditional marketing

MARKET REPORT14 Turning the frown upside down in the Land of the Smiles

TECHNOLOGY16 Data analysis made easy

DESIGN18 How to interpret brand

NEWS INDUSTRY 6 The Airbnb effect; openings, refurbs, pipeline plans & take-overs; training for success

PRODUCT32 A spoonful of health; organic amenities; boutique beer

CULINARY34 Time-honoured faves with a twist; festival Singapore; Korean cocktails; the DNA of noodles; healthy MICE

FOOD22 The meaty truth of Asia

DRINK26 Re-vitalising vodka

EQUIPMENT28 High technology and lifestyle statements - it’s all happening in the bathroom

30 Shape, size, colour, thickness, strength, weight - it all counts in carpets

26Whiff of vodka success

4 AHCT January 2017

CONTENTSVolume 51January 2017

Photo courtesy: Aqua, Hong Kong

www.asianhotelandcateringtimes.com

5AHCT July-August 2016

Advertisers’ IndexAgilysys Inc. OBCAlpha International 21Food Hotel Vietnam 39Foodex Japan 35Global Search International 9Grohe HK Ltd IBCGulfood 40 & 41Hotelex 19Mulwarra Export Pty Ltd IFCZieher 11

2414

FEBRUARYManagement contractsIndonesiaIn-room technologyDesignChocolateGinBeds & beddingCombi ovens

5

Meat muscle

Thai turnaround

AHCT January 2017

EVENTS AND EXHIBITIONS 36 Events calendar

37 Gulfood previewed

38 HOFEX previewed

APPOINTMENTS 42 Who’s moving where


www.asianhotelandcateringtimes.com 6 AHCT January 2017

I n d u s t r y n e w s

YTL Hotels’ Niseko Village on the island of Hokkaido in the north-east of Japan, is gearing up for a thriving ski season with the launch of significant ski infrastructure, including new lifts and gondolas and the hiring of 90 international staff across the resort. As part of Niseko United, voted Japan’s Best Ski Resort in the World Ski Awards three years running, Niseko Village has seen its visitor numbers increase steadily from 209,700 in 2009 to 484,330 room nights in 2015. To support the growing visitation of the resort, YTL Hotels has invested in two all-season lifts. A new ski run will also open to ensure the slopes “remain uncrowded.” Senior VP sales and marketing for YTL Hotels, Luke Hurford says, “In 2010 when YTL Hotels purchased Niseko Village, we identified the potential of the area and have systematically worked to grow the two separate hotels, Hilton Niseko Village and The Green Leaf Niseko Village, into a flourishing ski resort town.”

The Airbnb effect Concur, an SAP company and provider of integrated travel and expense management solutions, has released analysis representing US$77 million in Airbnb spend in the US and more than 320,000 Airbnb expenses over eight quarters. The findings showed which industries and segments are driving Airbnb usage in business travel and are expected to be replecated elsewhere. Airbnb usage showed strong growth over time, including the number of business travellers expensing Airbnb accommodations, which grew 44 per cent year-over-year in Q2 2016. “[The] data shows that while Airbnb usage is growing across all segments and industries, momentum is strongest among small and midsized businesses and in the tech and higher-end segments,” says Tim MacDonald, executive vice president of global products at Concur. “While hotel spend still accounts for the majority of business lodging spend, there’s an increase in business travellers exploring alternative lodging, especially during major conferences and events.” Concur found the number of organisations using Airbnb increased by 32 per cent and overall spend increased by 42 per cent year-over-year, from Q2 2015 to Q2 2016. The average Airbnb expense was US$242.

Burgeoning Bordeaux Marketing campaign ‘Everyday Bordeaux’ has celebrated its 10th anniversary in the region. It was established in Hong Kong in 2006 to “support importers, provide visibility of Bordeaux wine, and especially highlight the diversity of Bordeaux Wine to the trade and consumers.” Over the decade, 2,843 wines have been presented by more than 538 importers, 60 mobilise every year (+ 119 per cent participation for the 10 years). Exports of Bordeaux wines now represent 72 per cent of Bordeaux export revenues. At the end of June 2016, interest from China returned to the highest level with 502,000 hectoliters (+ 22 per cent) to a turnover of US$300 million (+ 3 per cent), affirming its leadership in volume and value. China constitutes 16 per cent of the total export value of Bordeaux Wine.

Afini has launched Asia’s “only luxury destination club” which provides members with “privileges, including access to a diverse portfolio of private residences in top resorts…[and] partnerships with hotel brands.” CEO John Blanco has mainly worked with Ritz-Carlton Hotels during his 20-year career, most recently overseeing operational performance of seven “hospitality assets in the Indochina Land portfolio.” COO Martin Pucher was most recently founder and COO at Inspirato. CFO Ben Rule brings more than 12 years of experience at Exclusive Resorts and Inspirato.


7www.asianhotelandcateringtimes.com AHCT January 2017


Accor results AccorHotels has released its third-quarter 2016 “highlights”:· Growth in all key markets, except France and Belgium· The opening of 51,391 rooms, of which 116 hotels and 43,195 rooms related to the integration of the FRHI group· Booster project to turn HotelInvest into a subsidiary· Launch of the Jo&Joe brand, dedicated to Millennials· Negotiations to acquire a majority interest in John Paul, the concierge services company. Third-quarter 2016 revenue US$2 million up 1.8 per cent year-on-year. The increase in revenue resulted from growth in most of the group’s key markets, including the Americas (+19.0 per cent LFL), Asia-Pacific (+6.9 per cent LFL), and the Mediterranean, Middle East, Africa region (MMEA, +4.1 per cent LFL), which was boosted by growth in business activity in the Iberian Peninsula (+10.1 per cent). Business in Northern, Central and Eastern Europe slowed during the summer, resulting in moderate growth in the third quarter (+2.4 per cent LFL). HotelInvest’s business in the Asia-Pacific region rose by 1.7 per cent like-for-like, with growth in Australia (+2.6 per cent), particularly Sydney and Melbourne. HotelServices reported business volume of US$5 billion in third-quarter 2016, an increase of 34 per cent, was driven by the integration of FRHI hotels in the group.

Train for success Commercial training for staff working in the hospitality sector is becoming increasingly important, according to Ian Harris CEO of the Wine & Spirit Education Trust (WSET), a global provider of wine and spirits qualifications. As “a sector that needs to work very hard to maintain competitive advantage and to increase profits year-on-year the more staff understand a business’ products the better they will perform. Recent research has shown commercial training shows a good return on investment over a period of time and significantly improves sales performance, as with the right knowledge staff become more confident at up-selling. The result is happier customers and higher profit. Whether formal, on-the-job or both, hospitality businesses must recognise the need to train their staff to enable them to offer a superior service to their customers and, fundamentally, increase sales and profit for the business. Consumers are becoming ever more demanding with their desires and ever savvier when it comes to their own product knowledge as well as awareness to see through marketing speak, so it’s important that staff are still seen to have genuinely superior knowledge to cater to them.” Groups such as Soho House & Co, ITC Hotels, Shangri-La International Hotel Management and Hakkasan Group have WSET certified educators offering courses in-house, and Harris says, “see direct results from supporting staff through training, with 93 per cent saying in-house training improved staff retention.”

Luxury travel brand Cunard has partnered with the WSET to launch the first ever WSET certified wine and spirit courses to be available on its flagship ocean liner Queen Mary 2. WSET courses will initially be available on Queen Mary 2’s Westbound Transatlantic Crossings and World Voyage trips with plans to extend courses to Queen Victoria and Queen Elizabeth later in 2017. Each of the courses finishes with a multiple choice exam, and, on passing, candidates receive a globally recognised WSET qualification certificate and lapel pin as proof of their new knowledge.

(Photo courtesy: InterContinental HK)

Viator, has unveiled travel trends of Hong Kong travellers, including:● The top destination for 2016 - Hanoi, Vietnam

● Paris is the top destination for luxury experiences ● Melbourne is the top foodie destination ● Trending experiences for 2017 include coffee & tea tours, photography tours & adventure travel experiences



Radisson Blu Coimbatore, India has opened. The 135-key hotel is in the “Manchester of South India” so-called because of its industrial activity, extensive textile mills and surrounding cotton fields.

ibis Styles Bogor Raya is the first international premium economy hotel in the West Java city and has 205 rooms.

Hilton Bali Resort has opened with 389 rooms and suites.

Rosewood Hotels & Resorts will open the first Hong Kong property in 2018 at the former New World Centre. Rosewood Hong Kong will occupy 27 floors of a multi-use tower owned by New World Development. Tony Chi and his New York-based studio, tonychi, will design the hotel, while New York-based Kohn Pedersen Fox Associates will be involved in interior design. Rosewood Residences will be199 luxury accommodations for longer stays located on the top 19 floors of the tower. Rosewood Hong Kong will join a regional network of properties, including Beijing, upcoming Phnom Penh, Phuket, Guangzhou, Luang Prabang, Sanya, Bali, Jakarta, Hainan, Bangkok and Siem Reap.

Marriott’s portfolio of independent Autograph Collection Hotels, is debuting four properties in Asia this year. The brand will open The Shanhaitian Resort Sanya in China, The Majestic Hotel and Hotel Stripes in Kuala Lumpur, Malaysia and RYSE hotel in Seoul, South Korea. This adds to the brand’s The Stones Hotel Legian Bali, The Prince Sakura Tower Tokyo, The Plaza Seoul, and Pier One Sydney Harbour.



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After a three-year extensive refurbishment, Grand Mercure Medan Angkasa has re-launched. The three-year refurbishment is part of AccorHotels’ “key strategy in strengthening our luxury and upscale portfolio,” says Garth Simmons, COO AccorHotels Malaysia, Indonesia and Singapore. The 266-room hotel will be positioned as an upscale brand.

World Travel Awards Asia & Australasia Gala Ceremony 2016 has been held in Vietnam. Among the winners, Radisson Blu Dhaka Water Garden was awarded Bangladesh’s Leading Hotel 2016.



G E R M A N Y

Maison & Objet Paris, FR, hall 6 booth C104 02. - 06.09.2016The Hotel Show Dubai, UAE, booth 4A151 17. - 19.9.2016 (with OS&E International LLC)Hostelco Barcelona, SP, PABELLÓN 2 booth D448 23. - 26.9.2016 (with Exclusivas IREI)

“Donna“

“Solid“

”You have never

seen wine like this!”Silvio Nitzsche WEIN | KULTUR | BAR, Dresden

NOSTALGIC INTENSE BALANCED STRAIGHT RICH FRESH

• handblown with artistry and dedication• each single glass a unique piece

• top-quality craftsmanship• made of lead-free crystalW W W . Z I E H E R . C O M

N O V E L T I E S 2 0 1 7

V I S I O N

Besuchen Sie uns:

Ambiente, Frankfurt

Halle 4.1, Stand A68

10.-14.2.2017

visit us: Ambiente, Frankfurt 10.-14.2.2017 hall 4.2, booth B23SIRHA, Lyon Fr 21.-25.1.2017 booth 6E74

The second Aloft hotel in Taiwan, the 292-room Aloft Taipei Beitou is scheduled to open this month. Aloft now has more than 100 hotels in 16 countries.

Banyan Tree Holdings has “entered into a heads of agreement” with AccorHotels. Both parties intend “to collaborate to develop and manage Banyan Tree branded hotels around the world.” AccorHotels will invest an initial US$16 million in Singapore-based Banyan Tree and will then co-develop the brands owned by Banyan Tree around the world. This investment will give AccorHotels an approximately 5 per cent stake in Banyan Tree with an option to purchase an additional approximately 5 per cent.

Plans for a fully- integrated tourism and leisure destination Hoiana have been announced by joint-venture partners VinaCapital, an investment management and real estate development firm in Vietnam, Gold Yield Enterprises and the Suncity Group of Macau.The first phase of the US$4 billion project is scheduled to open in Q1 2019, along 4kms of beachfront near UNESCO World Heritage-listed port of Hoi An, Central Vietnam. It will include a casino, a 445-room hotel complex, 200 apartment-suites operated by Hong Kong’s New World Hotels, a Rosewood spa resort incorporating 75 villas and 25 residences, and a golf course designed by Robert Trent Jones II.

Japan wine gourmet Japan is often overlooked by wine exporters, who are blinded by the size of the Chinese market, organisers of Wine Gourmet Japan show attest. What many exporters do not see is Asia-Pacific’s second biggest wine importer “has one of the liveliest and most sophisticated wine markets in Asia.” In the past two decades, wine has gone from being an occasional drink to “widely available and regularly enjoyed by the masses.” According to a 2014 study by Wine Intelligence, almost half of the adult population in Japan drinks wine on a regular basis. Between 2011 and 2014, the per capita consumption has increased from 2.3 litres to 3.1 litres and it is expected to reach 5 litres by 2020. In comparison to that, Chinese consumers “drink a modest 1.5 litres per capita (in 2013). For more see: www.asianhotelandcateringtimes.com

Following a year-long refurbishment of the former Grand Mercure Shanghai Central, the hotel has been rebranded Pullman Shanghai Jing An with 288 guestrooms and suites.

Banyan Tree Lijiang


G E R M A N Y

Maison & Objet Paris, FR, hall 6 booth C104 02. - 06.09.2016The Hotel Show Dubai, UAE, booth 4A151 17. - 19.9.2016 (with OS&E International LLC)Hostelco Barcelona, SP, PABELLÓN 2 booth D448 23. - 26.9.2016 (with Exclusivas IREI)

“Donna“

“Solid“

”You have never

seen wine like this!”Silvio Nitzsche WEIN | KULTUR | BAR, Dresden

NOSTALGIC INTENSE BALANCED STRAIGHT RICH FRESH

• handblown with artistry and dedication• each single glass a unique piece

• top-quality craftsmanship• made of lead-free crystalW W W . Z I E H E R . C O M

N O V E L T I E S 2 0 1 7

V I S I O N

Besuchen Sie uns:

Ambiente, Frankfurt

Halle 4.1, Stand A68

10.-14.2.2017

visit us: Ambiente, Frankfurt 10.-14.2.2017 hall 4.2, booth B23SIRHA, Lyon Fr 21.-25.1.2017 booth 6E74

HPL Hotels & Resorts, subsidiary of Singapore-based Hotel Properties, has taken over the management of Boathouse by Montara, which will be rebranded as The Boathouse Phuket, under the HPL brand The Boutique Collection which includes: Casa del Mar Langkawi, Casa del Rio Melaka and The Lakehouse Cameron Highlands. Stephen Lau, chairman HPL Hotels & Resorts says, “This take-over reflects our commitment to developing our business in Thailand and elsewhere in the region.” Located at Kata on Phuket’s west coast, the hotel started as a restaurant more than 27 years ago. It currently features 38 guestrooms, including 11 suites, a beach club, spa, sunset lounge, an award-winning wine cellar, a bar and the Boathouse Wine & Grill restaurant.

Pipe down According to the recent China Construction Pipeline Trend Report from Lodging Econometrics, China’s total pipeline has 2,329 projects/536,042 rooms, down 10 per cent by projects and 4 per cent by rooms year-on-year (YOY). It’s the seventh quarter of modest decline from the peak established in Q4 2014. For hotels currently under construction, China’s pipeline has 1,660 projects/361,806 rooms, down 20 per cent by projects and 12 per cent by rooms YOY. In contrast, there are just 307 projects/73,129 rooms scheduled to start construction in the next 12 months, up 33 per cent by projects and 15 per cent by rooms. Projects in Early Planning: 362 projects/101,107 rooms, are up 21 per cent by projects and 20 per cent by rooms.

(Photo courtesy: Fairmont Peace Hotel, Shanghai)

12 AHCT January 2017 www.asianhotelandcateringtimes.com

M a n a g e M e n t

A solid marketing programme is critical to building brand, attracting new customers, and maintaining loyalty and a lot of

time and resources are devoted to it. Hotels and resorts in the Asia-Pacific

region are getting wise to the importance of modern marketing techniques.

For example, the launch of the Parisian Macao last September, the latest casino resort to join the gaming empire of Sands

Making it with

MarketingIn an industry where image and perception

can be all, an effective, professional and successful marketing strategy is paramount. How has hospitality marketing changed in

recent years and what are the predictions, helps and hindrances for 2017 and beyond? Donald

Gasper checks it outChina was preceeded by an unprecedented marketing campaign.

Nearly 500 journalists - most of them from mainland China, Taiwan, Japan, South Korea and India - flocked to Macau to cover the opening.

According to the company, it was ready to spend US$31.5 million on pre-opening marketing. And it worked.

Analyst Christopher Jones says that Sands successfully marketed the launch of

the resort on the Cotai strip.“Sands has blanketed the region with

social media impressions of the new property over the last couple of months,” says Jones, who works for the Buckingham Research Group.

Muhammad Cohen, a writer on Asia’s integrated resorts, notes that The Parisian’s registration, concierge and bell desks have all been moved out of the lobby into a separate area, modelled after a Versailles drawing room. This makes the lobby “feel more like a grand plaza and a much more attractive setting for photos on social media, a key part of marketing the property,” he notes.

Jones contrasts this approach with the marketing of Wynn Macau’s Wynn Palace, which was launched a month before The

It’s all about attention grabbing (Photo courtesy: Cé La Vi, Hong Kong)

Maxine Howe, director of sales and marketing, The Murray Hong Kong

13AHCT January 2017www.asianhotelandcateringtimes.com

M a n a g e M e n t

Electronic and social media

are increasingly questioned,

considered by some to be

invasiveDavid Hill, general

manager, The Dàlat at 1200

Parisian, and has in his view been “more passive”.

“The recent Wynn Palace opening took a more passive strategy relative to marketing, prior to opening. We believe that Wynn is looking to address this, as it adjusts to the operating environment in Cotai.”

Social braggingThe Parisian is not the only brand to

be launched in the region recently. Minor Hotels rebranded Thailand’s Pattaya Marriot Resort & Spa as Avani Pattaya Resort & Spa.

Marion Walsh-Hédouin, VP marketing communications and PR says, “from extensive consumer research, listening to our guests and analysis of future global travel trends, we’ve learnt that Avani’s millennial-minded guests like to connect with local culture by being active participants, rather than sightseers.

“Being perceived as adventurous also earns travellers bragging rights on social media, which in turn translates into real online engagement for us with new

competitors and find ways to create engagement.

“There will always be new marketing tools being developed so you have to know what is relevant for you, your brand and your customer. Oftentimes, traditional and familiar ways are still the most effective.”

The Dàlat at 1200 is Vietnam’s pre-eminent Country Club, located near Dalat City in the central part of the country. Its general manager, David Hill, also believes that traditional forms of marketing remain important.

“Whilst trends using social and other electronic media will continue to be the primary focus there is a lot to be said for revisiting traditional, less intrusive marketing, especially at the luxury-end where service, referral and association with like-minded brands, be it consumer or lifestyle, will continue to play a significant role in the success of brands in the hospitality segment.

“Electronic and social media, whilst important, are becoming increasingly questioned, considered by some to be invasive in regards to the use of collected personal data. I think the future of hospitality will be shaped around those using a well-rounded, easily adaptable marketing approach.”

consumers. The experiential travel trend is definitely here to stay and is an easy one to respond to.

“By giving guests meaningful experiences they get a taste of local life, are more receptive to supporting local initiatives and in the process we all have fun.”

The evolution of digital marketing and big data has changed the face of hospitality marketing over the past few years - the technology used and its ability to collect mass data is moving at a rapid pace.

intruSive Mobile“Mobile marketing, apps and social

media are all becoming important avenues to convey messages to the customer,” says Maxine Howe, director of sales and marketing at The Murray, a Niccolo Hotel in Hong Kong.

“The challenge is how to continue to cut through the mass saturation whilst keeping messages personalised.

“Customers are not just looking at who you are, they are looking at what you can do.

“I believe what is important remains fundamentally the same. You have to know what makes your own products and services unique compared with those of your

David Hill, general manager, The Dàlat at 1200

Marion Walsh-Hédouin, VP marketing communications and PR, Minor Hotels

The Dàlat at 1200 marketing takes into account that some consider social media to be invasive

Pre-opening marketing for The Parisian Macao ran to the tens of millions of dollars


M a r k e t r e p o r t

King Bhumibol Adulyadej of Thailand, the world’s longest reigning monarch and one of the longest-reigning monarchs

in world history, died in October 2016 at the age of 88.

The revered king’s death was followed by 30 days of profound mourning. During this period, entertainment venues such as bars and nightclubs were shuttered and celebratory events such as weddings, product launches and staff parties were cancelled or postponed.

Thailand will continue in an official state of mourning for another 10 months until one year after the king’s death, when

SadneSS in the

Land of SmiLeS

A nation mourns the death of its beloved king, but looks resiliently to the future,

Michael Taylor writeshe will be cremated.

While some hotels reported a drop in occupancy following the king’s death, it didn’t last long.

In most sectors, it has been business as usual, and the hospitality sector was no exception.

“Both Thais and tourists cancelled or postponed their trips,” Mack Puddang, general manager of klapsons The River Residences Bangkok (a member of Preferred Hotels and Resorts) says.

“However, after a month of profound mourning, the Thai tourism authorities announced that all tourism events and functions were to resume, and it has been

business as usual.”The government has, in fact, taken

steps to ensure that the country’s tourism industry remains healthy.

“We believe that the new initiative from the Tourism and Sports Ministry to waive tourist visa fees for visitors from 19 countries from 1 December 2016 to 28 February 2017 will stimulate travel and spending from international markets,” says Patrick Basset, chief operating officer for AccorHotels upper Southeast and Northeast Asia.

Peter Henley, president and CEO, Onyx Hospitality Group, agrees, pointing out that many events celebrating the hugely popular monarch’s life are planned, and this will counter-balance the effects of the many other events that will be cancelled.

“Visitors to Thailand now and in the coming months can also look forward to a wide range of events which commemorate the King’s multiple talents and countless contributions to the ongoing development of Thailand,” Henley says.

“In addition, all national museums and historical parks across Thailand are waiving admission charges from now till 31 January 2017.”

Looking on the bright Side

Thailand’s tourism industry has weathered many storms in the past, and industry insiders seem highly optimistic

Brand Thailand is set up as a value for money destination

Peter Caprez, cluster GM, JW Marriott Hotel Bangkok

Andrew Langdon, senior VP, Mövenpick Hotels & Resorts




that the industry will weather this storm, as well.

“We do not foresee any major impact on the tourism industry coming into Thailand in 2017, and we already see some strong business coming into our hotels in the first quarter,” says Andrew Langdon, senior vice president Mövenpick Hotels & Resorts, which has four properties in the country, with another three in the pipeline.

“We are confident in the sales strategies that we have put in place and believe 2017 will be a strong year for our current operating hotels, as well as for our brand new hotels which will open in Thailand, Bali and Boracay.”

Marriott International has 21 properties across Thailand, and they saw a slowdown in business through the end of 2016.

Social gatherings, catering, weddings and other kinds of events were hardest hit,

Brand Thailand is set up as a

value for money destination

Glen Douglas, general manager, The Landmark

Bangkok

Hotel staff grieve

Many hotels took the feelings of staff wanting to express their grief into consideration. This is how two hotels in the Preferred Hotels & Resorts group responded:

“Staff [during the 30-day mourning period] were offered to wear black fabric or bows on the sleeve of their uniform, and we also had a portrait of His Majesty King Bhumibol near our lobby for anyone who wished to pay respect,” says Leisa Kenny-Protsat, GM, The Tongsai Bay in Koh Samui.

Uniforms at The Landmark Bangkok were quickly changed from bright colours to black and white following news of the king’s death.

“This will continue for the full year as the Thai team very much want to show and share their grief in the most appropriate way, as do our guests, who kindly wear appropriate attire and recognise the grief and sorrow of the Thai people by wearing specially prepared black ribbons made by our Thai teams,” says Glen Douglas, GM of the hotel.

attracted to Thailand, to its amazing people and culture, the food, and the infinite travel experience that it hosts.”

Glen Douglas, general manager, The Landmark Bangkok, agrees. “Brand Thailand is set up as a value for money destination,” he says. “30 million tourists is the final projected number of visitors for 2016, and by 2020, which is only three years away, 40 million visitors are anticipated. Thailand is very resilient and will continue to be so.”

especially during the first 30 days.“Business has picked up, and while

we now see some shortfalls in certain segments, it’s also good to see many high level meetings and events enquiries,” says Peter Caprez, cluster general manager, JW Marriott Hotel Bangkok.

“As we all know, Thailand has this remarkable ability to bounce back from any such misfortune. This really goes to show that visitors from all parts of the globe are

Properties such as Mövenpick Siam Hotel Pattaya are ready for some “strong business”

Glen Douglas, general manager, The Landmark Bangkok

Patrick Basset, COO, AccorHotels upper Southeast and Northeast Asia

Business as usual at klapsons The River Residences Bangkok

Peter Henley, president and CEO, Onyx Hospitality Group

Leisa Kenny-Protsat, GM, The Tongsai Bay, Koh Samui


T e c h n o l o g y

Advancements in technology have brought us unlimited convenience, forever changing the way we interact with hotel

brands and guests. This change is what drives guests to

expect different and unique experiences from the hospitality industry.

Every technology touchpoint could be a make-or-break experience - an opportunity to win or lose guest satisfaction.

In response, hotels are investing in a range of technologies that extend their Property Management System (PMS) to enable more immediate and personal engagement.

PMS toP trendS

Data analysis is helping the hospitality industry to add a personal touch to the total guest experience, and next-generation PMS tells the total guest story, says Trisha Littlejohn, director property management

solutions, Agilysys.comSeLF-SerVICe

Hotels are looking at kiosk options to create simplicity for both the guest and hotel staff. Kiosks used for check-in, check-out, room service, market pantries and other areas serve the nearly 40 per cent of guests who desire this method of interaction at some point during their stay.

Many face-to-face interactions can be supplemented with kiosks for guests who want immediate service. Hotels who have implemented kiosks are seeing greater accuracy, not to mention convenience. Still, hotels should ensure their kiosks are not only secure, but also attuned to the guest segments they serve - whether the

demographic is Baby Boomers or Millennials.

MoBILItYHoteliers should be looking for a PMS

that allows them flexibility according to guest needs. Hotels that are leveraging mobile bookings are able to extend their reach to more guests via social sites. Hotels that use PMS tablets are operating in more areas on property and decreasing the check-in wait time.

A truly interactive reservations system goes beyond allowing guests the opportunity to make a reservation.

Guests want to select their preferred


About the Author:Trisha Littlejohn is the director

of property management solutions at Agilysys, a leading technology company providing advanced software and services for property management, point of sale, kiosk, analytics, payment gateway and mobile solutions to the hospitality industry. Littlejohn leads the Implementation and Solutions teams, specialising in property management solutions on multiple platforms, including the company’s LMS, Visual One and Guest Stay products. With more than 15 years’ hospitality industry experience, ranging from hotel accounting to software implementations, Littlejohn understands the unique needs of Agilysys customers. She is a graduate of University of Las Vegas, Nevada with a degree in Marketing and serves as a volunteer Board Member for the Academy of Hospitality and Tourism with Valley High School located in Las Vegas.

T e c h n o l o g y

room and even preferred floor and location on the floor, and they want to make all these selections at the time of booking.

Automated communication via text messages serves to confirm reservations and even notifies the guest once their room is ready. An integrated PMS allows operators to leverage the guest profile data in ways that have only been used in restaurants before.

Hotels are able to satisfy the demands of their eager guests with mobile POS technology, extending service offerings to more guests, whether at a crowded pool, on the links or at the convention hall. This increased attention to guests is already resulting in greater guest satisfaction and an increase in revenue for those properties who have implemented mobile POS.

AnALYtICSA next-generation PMS provides

important data that tells the total guest story. A PMS that automatically deploys guest surveys - triggered by a defined event - allows the hotelier to get to know the guest and to act on their responses in a timely fashion; ultimately encouraging a repeat visit or additional spending.

Every time a guest makes a choice, whether they typically purchase something from the mini-bar, request extra towels or prefer late check-outs, this data is captured.

Leveraging this data via analytics, hotels are ensuring guest rooms are equipped with

the special touches that guests will ask for anyway. Data analysis is helping hotels and resorts add a personal touch to the total stay experience.

Every technology touchpoint is an opportunity for success. Hoteliers should look to extend their next-generation PMS with self-service, mobility and analytics technologies to more deeply appreciate guest expectations.

Guests want special treatment and the ability to provide such unique experiences is a strong competitive differentiator.

A truly interactive reservations system goes beyond reservations

Guests want their preferences acknowledged

D e s i g n


D e s i g n

Understanding brand in

ChinaHow a young design team is in-tune with a global heavyweight’s next

generation brand, Zara Horner reports

Global hospitality interior design firm Hirsch Bedner Associates (HBA) is no stranger to the pages of hospitality industry

publications.Having worked on some of the world’s

“most anticipated” - as they term it - hotels, resorts, casinos and spas the award-winning company has forged a solid reputation, with more than 1,500 designers in 23 offices and a recent expansion in several locations in Asia.

So assigning a young team to one of its biggest and most well-known clients might be termed a bit of a gamble.

“Since 1965 HBA remains keenly attuned to the pulse of changing industry trends governed by today’s sophisticated traveller. The company’s depth of experience, and detailed industry knowledge enables [us] to identify interior design trends at their source, make definitive predictions about new directions and innovations, and influence design standards at a global level,” they say.

The WYZ of design at Aloft

The design is all about accommodating guest needs at Aloft

Textures and colours abound in the Aloft design

Guangzhou University Park is the largest property so far in the booming brand for ‘next generation’ travellers, with 498 rooms.

Promising young millennials “affordable, comfortable loft-inspired rooms and design-savvy spaces with a vibrant social scene,” the Aloft brand has more than a hundred hotels in 18 countries worldwide.

Completed in 2016 for owner developers Tianyu Group, the design brief for Aloft Guangzhou University Park extended throughout interiors, from public areas and a 24-hour gym to conference venues, library, office lobby, business centre, executive lounge and signature restaurants

With an ultimate objective to “add value, raise standards and enhance brand”, the young Studio HBA team, which specialises in mid-market hotels, was assigned the job to style Starwood Hotels and Resorts’ new lifestyle hotel for “trendy tech-savvy millennials” in Guangzhou.

Neighbouring Citic Plaza in the southern manufacturing powerhouse, Aloft

D e s i g n D e s i g n

Changing industry trends [are]

governed by today’s sophisticated travellerLeo Ying Li, partner and

principal, HBA Leo Ying Li, Studio HBA partner and principal

The Aloft design had to particularly appeal to tech-savvy millenials

and bars including, WYZ(SM) Bar, 24-hour snack bar Re:fuel by Aloft, international all-day dining venue Nook Restaurant and a Chinese restaurant, Yunshan Poetry.

While inspiration came from the geometrical elements of the city’s traditional Xiguan residences of wealthy traders near the old walled city, overall design was in tune with the Aloft brand - “dynamic and fresh.”

Guestrooms have been styled with “sophistication and state-of-the-art technology [and] evoke innovation through the use of engaging colour palettes, richly textured carpets and accented furniture. Hues of calming blues, purple and greens mixed with tones of golden beige add unexpected dashes of colour that stimulate the senses,” says Studio HBA partner and principal Leo Ying Li.

The arrival experience is designed to be “interactive and inspirational” with plenty of open spaces and some surprising, unconventional modern features to catch the eye.

In short, Aloft Guangzhou University Park “blends design, style, and technology providing a forward-thinking alternative for the savvy traveller,” Li says.

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D e s i g n


Designing for modern urban culture while taking 3,000 years of history into account is no

mean feat. Here’s how one design has achieved it

The Meixi Lake Hotel design had to seamlessly blend modern needs with 3,000 years of history

D e s i g n

Textured walls… recessed

lighting… lush carpet each creates a transitional

space Eddie Tang, general

manager, The Meixi Lake Hotel

The Luxury Collection Hotels & Resorts is now part of Marriott International, but started life in 1906 under the Ciga brand - a

collection of Europe’s “most celebrated and iconic properties”.

Today The Luxury Collection brand recently surpassed 100 in number in more than 30 countries, many of them housed in centuries old properties. Each hotel and resort is “a unique and cherished expression of its location; a portal to the destination’s indigenous charms and treasures,” says Meredith Dichter, global brand director, The Luxury Collection.

The Meixi Lake Hotel is the latest Luxury Collection Hotel and a first for the city of Changsha, in China’s burgeoning Hunan region.

The Meixi Lake Hotel features 310 guest rooms, including six suites and a 3,000 square-foot presidential suite.

All guests enjoy views of the Yuelu Mountain and the Meixi Lake from their rooms.

“We are thrilled to launch the eighth hotel within The Luxury Collection Hotel & Resorts brand in Greater China, and this opening also marks Marriott International’s first-ever luxury hotel in this historical city,” says Stephen Ho, CEO, Greater China, Marriott International. He adds, “the opening reflects the heightened demand for experiential luxury travel.”

Transitional spaces are all part of the Meixi Lake hotel design

From entry the design of the Meixi Lake Hotel is supposed to exude sophistication

“The opening of The Meixi Lake Hotel is a momentous occasion for the brand, as we continue to strengthen [our] presence in China,” Dichter says.

The Meixi Lake Hotel is “an oasis of sophisticated hospitality, seamlessly blending 3,000 years of history with modern urban culture and commerce. With an ideal setting in the midst of the dynamic Meixi Lake Zone - a new area for business, retail and entertainment - the 52-story landmark tower is situated next to The Mall of Splendors, Changsha’s new retail destination which overlooks the Zaha Hadid-designed Meixi Lake International Culture & Arts Center,” Dichter points out.

Eddie Tang, general manager of the hotel says, “We are looking forward to welcoming visitors from around the globe, offering them an indigenous travel experience in this energetic, multifaceted city.”

The hotel’s design is inspired by the famous poem Journey to the Immortal Peach Garden by Tao Yuanming, a seminal piece of Chinese utopian literature about a local fisherman who travels upstream and discovers a hidden paradise behind a grove of blossoming peach trees. Artistic elements and interior design echo the tranquillity and beauty of Tao’s secret utopian grove.

“From textured walls to recessed lighting to lush carpet each area creates a transitional space,” Tang says. Exterior architecture was done by Callison RTKL, with interiors designed by HBA and all dining venues designed by Rockwell Group.

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The secret to perfectly prepared meat dishes is simple, according to Jean Pierre Garnier: “Getting the right raw

material is essential. “Although lamb, pork, chicken and duck are reasonably consistent, this is not the case for beef which varies in quality and price.” The head of exports (beef, lamb and pork) at the UK’s Agriculture & Horticulture Development Board (AHDB) also points out: “the cook bears a great responsibility and can ruin good meat. Pork and chicken can dry up and toughen during cooking and even the best beef can be absolutely wrecked by unconsidered cooking. However, it is hard to get lamb wrong.” It’s an opinion which most suppliers agree with. Greg Darwell, managing director of Australian specialist exporter, Mulwarra Export says, “high quality meat products and the chef ’s expertise will ensure a great eating experience every time.”

Madfor MeatAsian cooking traditionally uses a lot of meat. Pork, beef, chicken, and lamb are all popular… what’s on the menu for distributors, and the region’s restaurants for 2017? Zara Horner finds out

While Andrew Simpson, international business manager, southern Asia at Meat & Livestock Australia says it all starts with the handling of the meat. “True Aussie beef is produced under stringent controls so it is safe, Halal and clean. First tip is meat should not be washed before cooking, and don’t overcook it. Aussie beef is naturally tender and juicy, cooking it for a long time will dry out the meat and lessen the eating quality.” Joel Haggard, senior vice president Asia Pacific at the US Meat Export Federation, believes the quality of the meat is essential; “that said, preparation is hugely important. Higher quality product - more naturally tender meat - will be more forgiving, but good raw material plus chef knowledge of the different meat muscle groups, and the best way to cook them, makes the ideal recipe.”

Meat source Once again suppliers and distributors

are in agreement that sourcing good quality meat is essential for a good outcome on the plate. “Criteria such as origin, quality and differentiation should be used,”says Garnier. “Buyers should be in regular touch with their suppliers regarding the yield, shelf-life and consistency of the meat. Trying to save money by cutting meat costs is a poor calculation.” The US Department of Agriculture inspects every head of cattle and swine presented for slaughter and product is inspected again when it clears the importing country, Haggard points out. “Buyers are now also looking for more information about meat sources, such as the sustainability of the production method and how the animal was raised and handled.”

saMe saMe but different Most regional cuisines use pork, lamb, beef and chicken, although the wider use of chicken is relatively recent and pork

While the meat market is challenging in Asia, consumption is up (Photo courtesy: AHDB)

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What to expectin 2017

haGGaRD: Beef consumption will continue to grow in China, while all the globe’s pork exporters will be watching what happens with China’s pork industry. China’s pork imports were record large last year, but as the Chinese swine herd rebuilds, trade may fall. We see stable beef and pork demand growth in other main Asian markets, including Korea and Taiwan, and likely Japan as well. Indonesia is interesting to watch as it relaxes its import rules for beef. The Philippines relies on affordable imported protein for its population, and we see general stability in that market. Global supplies of beef and pork should grow in 2017, so the meat import bill in Asia should not be onerous. That said, macro-economic factors, such as exchange rates, can always influence the marketplace.

SiMpSon: We are confident that Aussie beef and lamb have their own market.

GaRnieR: Strong Chinese meat imports are the main factor influencing prices at the moment in Asia, giving a strong floor to pork prices. There isn’t a lot of beef and lamb available with Australian beef and New Zealand lamb production down, meaning a continuation of the period of firm prices. With the world awash with poultry, chicken prices will remain very low in 2017. There should be more cheap Brazilian meat available in Asia in 2017, whilst US meat exports are also expected to rise again due to the current low prices of US pork and beef. Rising Asian demand will mean greater imports from Europe and the Americas.

DaRWeLL: Whilst the international market continues to be challenging we have a very positive outlook for 2017.

cannot be used for religious reasons in some cuisines, Garnier points out. For him, Asia can be split between Muslim and non-Muslim countries when it comes to meat. “In the latter, pork dominates consumption, particularly in Chinese and Vietnamese cooking, where it represents more than 60 per cent of meat intake. In Muslim countries, the main meat is poultry due to price. In Northern China, Western China and Mongolia, beef and lamb dominate, with horse meat a staple in Central Asia and Mongolia and goat meat in India.” Cultural diversity is a significant contributing factor to meat consumption, Darwell agrees, “as is history and tradition across the Asia region. Mulwarra works closely with our customers to ensure we have the right products to supply a range of cuisines, be it loin cuts for the steak house, lamb for the Indian restaurant, short ribs for Korean cuisine or oyster blades for a variety of options. Every part of the carcase has its place, it is up to the chefs imagination.” There is also the difference between grain-fed and grass-fed beef, for Haggard. “Most US beef is raised first on grass and pasture, and then fattened on a high protein grain diet to give the meat juiciness, tenderness and a sweet umami flavour. China and the Greater China region favour pork and chicken, but beef consumption is rising in many Asian countries, albeit from a lower base from a per capita consumption perspective.” Different cuts are preferred by different cultures. Haggard notes, “For example, Japanese enjoy beef tongue, especially grilled. Koreans enjoy beef short ribs and pork belly BBQ, while the greater China region, especially regions such as north east China, relish their hot pots, which utilise marbled grain-fed cuts from the belly or shoulder.

“We think there will be more steak consumption in China in the future. Korean BBQ is popular everywhere. We believe there is room for growth in Korean-type table-top grilling in China.” Indonesia is famous for beef rendang - voted the number one dish by CNN Travel, Simpson notes, “for this type of cooking the most suitable cut is shank to give a juicy and unique texture.” ever out of style? According to the suppliers, meat suffers from misinformation. “Meat provides the highest quality proteins, easily absorbed iron, zinc and selenium, vitamins D, E and B group, essential fatty acids and specific peptides,” Garnier points out, continuing: “meat contributes to satiety and mood. There are no known allergies related to the consumption of meat. The main deficiency in the developed world is iron which is not supplied by spinach as a famous cartoon would make us to believe, but by meat and offal.” Garnier advises to “choose grass-fed beef and lamb against grain-fed meats due to the more favourable fatty acid composition and

Grass-fed British beef

Lamb is hard to get wrong, according to UK AHDB

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higher vitamin E content.” Contrary to the suggestion that the push towards healthy eating may adversely effect meat consumption, Simpson believes “red meat is actually important for a healthy diet and active lifestyle. Beef and lamb are best to create energy and avoid anaemia. We recommend people consume 100 grams of true Aussie beef three to four times a week, if possible.” “Meat has been consumed by humans for tens of thousands of years and I think there will always be demand for it,” Haggard says. “Demand for different types of meat may shift, along with preferred flavour profiles but core demand should remain strong. “Meat consumption has tapered off in many western countries because per capita intake is already high, but we are seeing greater experimentation in US consumers as social media creates a platform for the sharing of culinary experiences and stories.

“New dietary guidelines in the US have seen a resurgence in some meat consumption, but consumers are becoming more aware of dietary choices and the need for an active lifestyle, while minimising over-indulgence in any one food category.” And for Darwell, “meat will always be the centre piece of every great dish in all fine dining establishments. With more people becoming health conscious and a focus on healthy eating, this will ensure meat will never lose its appeal.”

to the tabLe

Five Michelin star chef Eric Frechon, who heads up The Oetker Collection’s Le Bristol, Paris restaurants believes the most important thing is “to choose the best meat for the dish you are creating.” While most people love beef, chef loves to work with pork. “One of the dishes I offer at (three-star) Epicure and which is popular is called ‘pork from head to toes’. With pork every part is the best part.” Ultimately how the meat is cooked determines what type of meat to use, chef says, “then you must take into account how mature the meat is, which part it is. For example, if I plan a simple prime rib of beef, I want it to be as tasty as possible, slightly stale but not too much, with enough fat so it can be tender and juicy. The cooking part is not so simple: the meat needs to have a slight crust, the cooking needs to be quick but not too quick - there needs to be a balance.” Different cuisines definitely lend themselves to different meats, chef says. “Bistrot cuisine uses grilled meats. Gastronomic cuisine uses all types of meat but only the best pieces. With a push towards healthy eating we will certainly eat less meat, but we will eat better quality.” Liz Seaton is the founder of catering company Gingers and the author of three cookbooks. One of the key things to a perfect meat dish is “to rest the meat after cooking to relax the meat, making it more tender and helping to hold some of the juices.” When choosing meat: “in general the most important thing is the colour, it should be pink/rose/red. For some meats it should have a marbled fat content but in other meats like veal it should have very little fat.” Seaton doesn’t think there’s a particular ‘meat per cuisine’, and that different meats being more popular in parts of Asia “is a cost thing… people are very innovative these days, for example, we created a Thai beef, basil and mint salad on a little fork something that’s not usually widely paired in the Thai cuisine.” Seaton thinks “people are more conscious about what they put in their bodies these days. There are a lot of opinions on people eating less meat, even following a totally plant based diet, but I think there are still definitely carnivore lovers out there.”

More adventurous taste pairings are being made

Liz Seaton

Chef Eric Frechon

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D r i n k


D r i n k

“2016 has been a tough year,” says Lilian Lau, marketing manager for Edrington Hong Kong which handles

the Snow Leopard vodka brand. “Super premium vodka, which is heavily on-trade driven, has been hit by impaired local consumer spending, as well as changing consumer trends. But as retail picked up slightly towards the end of last year we see super premium vodka stabilising.” Bartenders in particular appear to be bored with the spirit. “Vodka is not a bartender’s first choice for making cocktails now,” says Agung

Challenging times for

vodkaThese are challenging times for vodka brands more or less

everywhere in Asia. Fewer new products are being launched, and the appeal of flavoured vodkas appears to be flagging.

Robin Lynam reports

Prabowo, currently beverage manager of the Mandarin Oriental Hong Kong, but until recently manager of the Island Shangri-La’s Lobster Bar, which he steered into a coveted spot on the World’s 50 Best Bars list. From a professional’s perspective, Prabowo says, the action has shifted to whisky, tequila and mezcal - particularly artisanal products from boutique scale producers. “There is no sense of a challenge for us with vodka. It’s neutral spirit, and there is no character to bring out, but it’s still the leading white spirit in the world.” If not exactly in renaissance, vodka

Paul Tvaroh creation made from Snow Leopard Mushroom

One of Agung Prabowo’s vodka cocktails

D r i n k


D r i n k

Premium vodka, which is on-trade driven,

has been hit by impaired local

consumer spendingLilian Lau,

marketing manager, Edrington Hong Kong

would be the brand most stocked by world class competition contender bartenders after Tanqueray and Tanqueray 10 gins. Consumers want it.” Prabowo agrees that there are certain vodkas a bar has to stock, because customers ‘brand call’ them – he mentions Grey Goose, Belvedere and Ketel One as among the favourites for a vodka and tonic or a vodka martini. Vodka drinkers also expect to see Stolichnaya and Stoli Elit, Absolut and Finlandia among other established brands, but it is hard for newcomers to establish a similar profile in Asia’s top watering holes. That doesn’t mean they are not trying - and Edrington for one has been working hard to get the bartenders onside. “Snow Leopard Vodka is the first ultra-premium vodka made with spelt grain - with a distinctive taste profile, ultra-smooth finish and unique positioning because of the initiative to save the big cats,” says Lau.

A proportion of the price of each bottle sold goes the conservation of endangered snow leopards. “We have been supported by leading cocktail bars. For example, earlier this year, we joined hands with Quinary to invite international mixologist Paul Tvaroh to Hong Kong to create a multisensory cocktail feast.” Cocktail competitions are another way of focusing the bartenders’ minds on brands. In November, London-based marketing consultant turned distiller Dominic Limbrey - who in 2016 launched both a gluten-free potato vodka and an artisanal gin under his D1 brand - arranged the Hong Kong Inspirations Cocktail Challenge at Lily and Bloom, to stimulate the creativity of local bartenders with his brands. The distinctive D1 bottles are increasingly prominent in the city’s fashionable bars. Another newcomer making inroads is Tito’s Handmade Vodka from Austin Texas, now available in Hong Kong, Singapore, Seoul and Bangkok, which in contrast to D1’s packaging design driven marketing is making a virtue of the unassuming simplicity of its presentation. “Subtly the approach to marketing and talking about vodka has changed,” says Newell. “The conversation is increasingly about flavour, and a heritage of people knowing what they’re doing. Ketel One is certainly very proud of the family heritage. It’s made by a family that has been distilling for 325 years. People want to drink vodka and they want to drink better quality vodka.”

is certainly far from being in recession. Bartenders may be fed up with it, but it is the core spirit of many of their customers’ favourite drinks. Among the 30 top selling brands in 2015, the most recent year for which full 12 month figures are available, Diageo’s Smirnoff, at number one sold almost 26 million nine-litre cases, while Pernod Ricard’s Absolut at number two sold 11 million. Smirnoff sold slightly more than in 2014, Absolut slightly less. Other long-term major players with near identical year-on-year sales included Bacardi’s Grey Goose with four million cases; the SPI group’s Stolichnaya with slightly less than 3.5 million; and two Diageo brands - Ciroc with just over 2.5 million, and Ketel One with just under that figure. Brown Forman’s Finlandia was down by 3 per cent to just over three million. The story for 2016, when the figures are finally in, seems likely to be similar. going nowehere “Vodka is a category that is not going to go away,” says Martin Newell, brand manager for Diageo’s Reserve range of super premium spirits which includes Ciroc and Ketel One. “People are broadening their horizons, but as much as you hear talk about gins doing great things and what’s happening in other categories, vodka is still the most popular white spirit by a wide margin. “That’s probably not so much to do with new drinks as ones people are just becoming bigger fans of, like the espresso martini which was originally the vodka espresso. Among our Reserve range Ketel One

Belvedere is a popular brand-call in Asian bars

Tito’s vodka, from Texas, relies on an artisanal approach

Snow leopard vodka raises funds for wildlife conservation D1 Vodka is potato-based and gluten-free

E q u i p m E n t


E q u i p m E n t

Today’s guest bathrooms are larger and make use of high technology to create a lifestyle statement as indulgent

private sanctuaries.Kohler’s new DTV+ technology (Digital

Showering System) seamlessly integrates water, sound, steam and lighting elements to create true multi-sensory showering experiences, says Les Petch, the company’s senior product manager for performance showering.

“DTV+ elevates the act of showering to a personalised spa experience. Showering is so much more than just getting clean. The showering space is increasingly a destination where one goes to relax, de-stress or relieve everyday aches and pains.”

When selecting bathroom furniture - four pieces in most countries, five in the Middle East and some parts of Europe

where a bidet is essential - price must balance looks, quality and durability.

Environmental considerations are becoming more important, encouraging people to use less water while still enjoying a luxurious experience.

Grohe promises “a smarter way to enjoy water”. Roca’s W+W brand fuses wash basin and water closet in a single L-shaped piece, saving space and water: waste water from the wash basin filters into the toilet cistern to produce “a meeting of the ways between sophistication and love for the planet,” says David Chiu, senior officer of brand and product development, BSC ColourLiving.

“Bathroom furniture, especially baths, are becoming signature pieces,” says Karen Hay, an interior designer focusing on hotels and resorts.

Bathrooms at the 137 Pillars Suites Bangkok, opening in mid-February, feature

Contemporary hotel bathrooms are much more than utilitarian private areas dedicated to hygienic procedures, Jane Ram writes

a round tub as the suite itself is designed with round shapes, says Chris Stafford, COO of 137 Pillars Hotels & Resorts.

Other attractions include high ceilings and more advanced mood lighting for the romantics.

“Flow rate controls and the highest-end Japanese toilet seats make the 137 Pillars Suites Bangkok bathrooms state of the current art, while retaining a walk-in wardrobe and great spaces for pre and post bath relaxation.”

Victoria and Albert brand products are beautiful enough for a museum and, although the idea would have seemed bizarre or even decadent only decades ago, the bath often has pride of place in the main guestroom.

The Pescadero bath series features a unique wave-shaped rim. “Sculpted details on the inside and outside of the bath

Bathrooms as a destination

No design compromise in The Strand Cruise bathrooms


E q u i p m E n t

create crisp shadow lines that accentuate the dynamic contours of the rim,” say the manufacturers. Providing a deep and double-ended bathing well, it is ideal for one or two people. This free-standing bath makes “a confident design statement,” says Chiu.

the wet roomThe rising popularity of cruising means

new design challenges. “Weight is a special consideration when building and fitting out a cruise ship,” explains Olivier Trinquand, vice president of The Strand Hotel and Cruise group.

“The Strand Cruise is a luxury ship, so there could be no compromise when it came to design elements, as it’s essential to provide the best possible experience for guests.”

To keep a balance between functionality and design, lacquerware accessories were chosen for the bathrooms on-board. These pieces have the dual attraction of reflecting Myanmar’s traditional culture and being

Toilets are now so hi-tech, while you are on a warm seat, you can have

a wash and blow dry Karen Hay, interior designer

ultra-lightweight. Bathroom accessories are a study in

themselves. At the soon-to-open Nanhai Wing of the Hilton Shenzhen Zhen Nanhai Hotel, bathroom accessories are a way to stand out from the crowd, says John Burger, cluster general manager, Hilton and Doubletree by Hilton Hotels, Shenzhen Area.

“We are looking at bathroom things like jewellery holders and soap containers. “

Hi-tech rules with modern shower controls like the unique Grohe Rainshower system, featuring innovative SmartControl push button technology developed through extensive knowledge transfer within the Lixil Water Technology Group.

Further optimised for Grohe, it delivers the kind of smooth operation and functionality consumers rightfully expect of a new shower control system bearing the prestigious Grohe name, says Donald Lo, the company’s Hong Kong assistant marketing manager.

Personalising all shower functions “has never been easier.” The spray pattern can be selected and started by pushing one of the buttons on the wall-mounted chassis whereas the water volume can be personalised by turning the button.

Shower controls are only part of the modern bathroom story. “Toilets are now so hi-tech that while you are on a warm seat, you can have a wash and blow dry!” says Hay.

“They can be set with sensors to acknowledge your arrival. Cleanliness and hygiene is now a major consideration in the designs and they are becoming more streamlined with easier cleaning in mind. One brand actually has an app for your phone whereby you can sit on the toilet and programme the functions.”

Mirrors with anti-steam lining and integrated LED TV screens in the bathroom are almost standard features these days.

Lighting is important in the bathroom to allow an adjustable soft, warm light, says Hay. “Lighting around the mirror should be outward facing not directly above to enable ladies to apply their make-up without shadowing.”

Smooth operation and functionality for Grohe Grohe’s push button technology

Olivier Trinquand, VP, The Strand Hotel

and Cruise group

Bathrooms today, such as those at Anantara Vacation Club Phuket Mai Khao, are anything but utilitarian

Environmental considerations are now much more important in bathroom design (Photo courtesy: Crowne Plaza, Changi Airport Singapore)

E q u i p m E n t


E q u i p m E n t

Carpets for the hospitality industry need to be, above all, durable. Carpet also needs to look good and make sense for

the space and use. These factors, of course, are influencing

purchasing decisions, but what others come into play, and are there any carpet buying patterns (pun intended)?

Rumman Amanda, PR and communications manager of the recently opened Four Seasons Hotel Jakarta, says the most important factor when it comes to

The fifTh wall

Durable carpet that looks good is essential in any space. From installation to maintenance and

traffic patterns, Vicki Williams finds out what influences purchasing today

carpet purchasing is quality. “Product quality is very important

because it will affect the consumer’s perception and the brand image. At the Four Seasons Hotel Jakarta, everything is about providing best quality and best service, and this includes the carpeting.”

There are determining factors in place regarding what exactly is meant by quality carpet in the hospitality industry, says Amanda.

“Some of this will be determining if the product conforms to certain requirements

such as value, high standards, and freedom from defects. Shape, size, colour, strength, appearance, height, weight, and thickness all count, too.”

For The Hideaways Club, which includes The River in Bangkok, the most important factor in the buying decision is materials.

George Gibb, head of member engagement says, “There is a number of areas to consider, including price and durability, with materials the most important.

“It’s hugely important that the materials we use are durable and will last many years. However, we also don’t turn a blind eye to design and like to keep the interiors stylish to work well with the overall property aesthetic and location.”

Shirley Gu, spokesperson for Beaulieu International Group Asia, which is part of a multinational group of carpet manufacturers, says that price, design, and material are the three top priorities for its client base in Greater China. “Popular materials in this market are nylon and wool, with no real trends in patterns and colours, but more and more are requesting print nylon carpet with a large pattern design.”

Are the highly patterned carpets favoured by some hotels, chosen for the design, or the ability to mask stains?

It is the former for Four Seasons Hotel Jakarta. “The right carpet pattern can complete the room and make a stunning interior design. For example, we chose a highly patterned carpet for the grand staircase and the ballroom to create a larger look, in a more natural tone, while a simple pattern can complement the ambience of a guest room and corridor aisle,”

Price, design and material top the carpet purchasing list


E q u i p m E n t

and warmth, really factor into the guest experience?

Yes, says Amanda, but in ways that may not be obvious. “Carpet plays an important role as a reflection, reinforcer of a beautiful design. For example, guests like to take pictures on our carpeted grand staircase in particular, but if we removed the carpet then the look, the ambience, the appeal, would disappear, it would be cold and uninviting.”

In terms of in-room experience Amanda says, “The guest rooms are bright and spacious, designed to be soothing and comfortable, by noted designer Alexandra Champalimaud. Most guests are dazzled, but actually, they do not realise that everything, from the lighting, to the art, and the carpet, have played a role in creating this, ‘wow’ response.”

says Amanda. The Hideaway Club opted for rugs

instead of full carpet, “because of property aesthetics,” many in the hotel industry do the same.

Gibb says, “We tend to stick with hard floors or tiles, they are more practical as they stay cool in the summer and are easy to maintain. We do augment our lounges, living areas and bedrooms with high quality rugs, which add comfort and warmth to the rooms.” Gu says that an understanding of what works best for the individual client or hotel in terms of producing a carpet that will complement the interior design and furnishing, is one of the reasons that customers seek them out.

“Strengths such as European design, and good quality with reasonable price also

attract customers.”The company introduces new products

each January at a trade fair in Hanover.When it comes to replacement the

timing depends on numerous factors. Amanda says, “On average, we plan to change the carpet every five years but it depends on the carpet’s condition.”

The Hideaway Club has an on-going works programme and Gibb says that in the 10 years it has been operational, the only instance where flooring was replaced has been due to circumstances such as water damage.

“The beauty of using rugs is that they can be easily changed without involving a maintenance team, carpenters, etc., while at the same time giving the room a whole new feel.”

Can a carpet, beyond comfort

Corridor carpets like Four Seasons Jakarta’s must enhance ambience

The carpet must reflect and complement the space

A staircase carpet like the one at Four Seasons Jakarta makes the space warm and inviting, and a great photo opportunity

Buyers are much more open to interesting designs and patterns now (Photo courtesy: Beaulieu International Group Asia)


P r o d u c t N e w s

Iconic calendar Wine importer and distributor ASC Fine Wines has partnered with The Icons to present the ASC Icons 2017 Cookbook Calendar. After two publica-tions, the first featuring 12 chefs from Hong Kong and the second, chefs from Hong Kong, Singapore and Shang-hai, the ASC Icons 2017 edition has expanded to seven cities. Once again it showcases chefs from some of the region’s leading hotels and restaurants and their creations paired with some of the best wine brands in the world. This year’s chefs, from Macau, Shang-hai, Beijing, Chengdu, Shenzhen and Guangzhou, were dressed by British fashion house dunhill. In developing the concept beyond a publication, each of the restaurants has created a series of events that will run during the year, featuring special menus with matched wines, and visits by winemakers. For more information: www.asc-wines.com/en/

Keeping travel real Travel specialist Chōsen Experiences has introduced The Chōsen Travel Planner in time for the new year to “encourage balanced living on-the-go.” The leather-bound book has been designed to “inspire and support a healthy and mindful way of life.” With the intent to optimise “body awareness, fitness and adventure as well restorative and motivational activities” beyond the week-long experience. It is a practical resource to help keep goals and healthy habits on track while on-the-go. The Chōsen Travel Planner aims to “move away from technology and is a tool to clarify lifestyle tasks, thoughts and inspirations.” The latest tips on nutrition, fitness and mindfulness are also included, and include go-to organic shopping lists and time-efficient workouts. For more information: http://chosenexperiences.comHealth on

a spoon According to the Natural Marketing Institute, 71 per cent of consumers want all natural ingredients in their yoghurt. To help operators meet patrons’ demand for “transparency and cleaner labels in the food they eat,” Dannon Foodservice is introducing three lines: Light & Fit Nonfat Yogurt, Oikos Greek Nonfat Yogurt and Dannon Yogurt Made with Whole Milk. The new products will “appeal to consumers seeking protein, less sugar and recognisable ingredients” and support Dannon Foodservice’s new positioning of ‘Inspire Goodness’, which communicates the brand’s “deep-seated belief that yoghurt can make a difference.” The company also plans to introduce transformed Activia and Dannon Oikos Greek Yogurt Made with Whole Milk, as well as yoghurt drinks, in Q1 of this year. For more information: www.dannonfoodservice.com.

An organic groupLeading international amenities player, Groupe GM’s latest collaboration is with The Organic Pharmacy. The award-winning London-based brand is certified with the Soil Association, and uses phar-maceutical and medicinal quality herbs, cutting edge research and vitamin extracts for “exceptionally performant products.” Groupe GM’s new line comprises of a 40ml sham-poo, conditioner, shower gel and body lotion, and 30g and 50g soap, all lightly scented with the “delicate, uplifting fragrance of jasmine.” Forever committed to the environment, this organic range is also available in a 300ml liquid soap, and hair and body gel eco-pump format. For more inforamtion: http://www.groupegm.com/


Sensational crumbs “Full-service coated snacks technology provider” Crisp Sensation has introduced five new variants of its crumb coating. Alongside the classic Original Crisp Sensation crumb coating, the newly extended range includes - for health conscious consumers - the new Wholegrain crumb with combines convenience with improved nutritional value. Asian-style cuisine can be achieved with Tempura, “a thin and light coating that gives snacks an exotic touch.” The Southern Fried coating replicates the well-known US style that’s famous for chicken drumsticks and nuggets, and for those who favour bigger and flatter crumbs, the Cornflakes coating “is ideal.” Crisp Sensation’s Home Style and Wholegrain crumbs are available in different grain sizes for tailor-made crumb coatings. In ovens, microwaves, grills, turbo-chefs, deep fryers or frying pans, the patented technology guarantees “a juicy core and an outer coating that retains its crunch for up to three hours in regular holding units.” For more information: www.crispsensation.com.

P r o d u c t N e w s

Right to the sauce

Bar-B-Q sauce is the second-most common sauce on all restaurant menus. Stubb’s Bar-B-Q sauce originated shortly after C.B. Stubblefield opened his Bar-B-Q Restaurant in Texas. He bottled the sauce “to share his love of bold flavour.” Now McCormick For Chefs, the Food Away From Home division of McCormick & Company, is bringing a consumer favourite to foodservice. Great “on-trend” flavour, premium ingredients, gluten-free with no artificial additives’ the sauce is versatile and available in convenient large package choices. For more information: www.McCormickForChefs.com

Boutique beer Goose Island beer began in 1988 when founder and “unabashed beer lover”, John Hall took a tour across Europe. He “savoured the styles and selections of brews in every region,” and thought the US deserved some “damn fine beer like this, too.” Craft brewing was not widely known at the time, but Hall set out to change all that. In his hometown of Chicago - a city with the largest system of fresh water on the planet - he got to brewing. Goose Island has arrived in Asia. A selection of three choice ales are available – traditional India pale ale, Goose IPA has “bright citrus aromas and a bold hop finish; English-style beer The Honkers Ale has a “rich malt middle”; 312 Urban Wheat Ale is “the flagship and renowned for its unfiltered flavour.” Additional pours arriving this year. For more information: www.gooseiscominghk.com.

Optimising mobile TravelClick a global provider of cloud-based and data-driven solutions for hotels to maximise revenue, has launched of its interactive Booking Engine 4.0, designed “to increase conver-sion and reduce guest abandonment with a transformative new reservation experience.” Booking Engine 4.0 is a user-friendly, responsive platform that drives direct bookings and incremen-tal spend. Hotels that migrated to the new platform increased direct bookings by nearly 23 per cent on average and saw a 155 per cent increase in bookings on mobile devices – doubling prior mobile conversion rates. TravelClick also found that 44 per cent of traffic to its clients’ booking engines came from mobile devices, demonstrating how important it is now more than ever for hoteliers to be set up for success on mobile. Unique to Booking Engine 4.0 is the platform’s Room Hold option, which locks inventory and prices for up to 72 hours to reduce aban-donment and continue guest engagement. For more information: www.travelclick.com


Warm above and beyond Hotel Icon’s chef Paul Tsui at award-winning restaurant Above & Beyond has created “a unique and intimate environment, and dishes that will warm from the inside,” for this winter. Looking to the intense flavours of traditional Cantonese winter cuisine for inspiration for his new dishes, which play on a mixture of classic and unconventional ingredients, the menu brings “an unexpected and unusual element

to time-honoured favourites.” For example, minced Wagyu beef with tangerine peel and parsley has been added to the traditional seasonal claypot. For more information: www.hotelicon.com

Transformative menus Living in Asia, a region full of culinary delights, is both a blessing and a curse. With tantalising options each meal, eating clean is no easy feat. A pioneer in the movement focused on healthy eating, The Elephas “has attracted fitness enthusiasts and foodies alike.” Wholesome food

and artisanal coffee is on offer. Ricky Cheuk, founder and ex-professional rugby player, understands the fitness mentality and has carved out a space “where people can discover and maintain their passion for a healthy and balanced lifestyle.” This winter, The Elephas will work in collaboration with neighbour The Warrior Academy in launching the Lean & Mean Body Transformation series. With the kitchen team’s planning, “clients are treated to mouthwatering meals that range from only 550 to 600 calories.” For more information: www.theelephas.com

C u l i n a r y n e w s

Healthy MICE MICE planners can look forward to healthier menu options at Grand Hyatt Singapore. Dishes will now include sustainably sourced seafood and organic low carbon footprint vegetables. Organic, seasonal, low carbon footprint vegetables sourced from the hotel’s cooperative growers from Cameron Highlands, along with herbs grown

on the hotel’s rooftop garden, have been supplementing Grand Hyatt Singapore’s daily market list since mid-2016. The hotel has also been procuring its seafood from suppliers accredited by the Aquaculture Stewardship Council (ASC) and Marine Stewardship Council (MSC). These ensure responsible farming and fishing practices are maintained. Many of the dishes on the hotel events menus are tailor-made and will now utilise a combination of these ingredients whenever possible, such as the sustainable Patagonian toothfish dish. For more information about MICE email: [email protected]

SG festival Singapore is “set to sizzle in 2017” as AccorHotels, the largest hotel operator in the country, announces its inaugural Gourmet Food & Wine Festival, featuring Michelin star chefs from multiple award-winning restaurants and bars. “In a city renowned for its culinary culture, AccorHotels will bring together some of our best chefs from around the globe and showcase some incredibly talented Singaporean chefs to create a food festival as

vibrant and diverse as the city itself,” promises Graham Wilson, chief marketing and distribution officer, AccorHotels Asia-Pacific. AccorHotels operates almost 50 restaurants and bars in Singapore, with several more to open this year. Full details of the festival will be announced soon. For more information: www.accorhotels.com

Korean cocktails Korean restaurant, Jinjuu’s very own ‘Mexican maestro’, Edgar Santillan is known for his unique mixology. With years of experience working at London’s renowned Mexican restaurant, La Bodega Negra and Casa Negra, Edgar has mastered the art of concocting cocktails infused with Korean flavours and nine new Korean-themed cocktails have been introduced such as When In Foam, a cocktail that “delivers warm, rich flavours perfect for the winter season”, with H by Hine cognac,

pear, vanilla, fresh yuja, apple sauce, cinnamon and bespoke elderflower foam. For more information: www.jinjuu.com/hk/

Modestly iconic Capella Hotel Group Asia and culinary icon Pierre Gagnaire have announced a joint debut at the Capella Shanghai Jian Ye Li – the all-villa urban resort which is the last remaining cluster of shikumen architecture with history

dating back to the 1930s. Comptoir Pierre Gagnaire is a new concept by Gagnaire, the “French brasserie is an echo to the 1930s. It sends my message of warmth, quality and modesty as a tribute to the era. The place has to be joyful, comfortable and easily accessible.” The 70-seater restaurant (and 50 seat bar) is scheduled to open in March and will be helmed by Gagnaire’s prodigy Romain Chapel. For more information: www.capellahotelgroup.com

Harmonising wine As its Chinese name indicates, at the core of the Howard’s Gourmet philosophy is that “good food and wine go hand in hand; harmonising, complementing and enhancing one another.” ‘Taste curator’ and founder, Howard Cai presents two new set menus in partnership with

Madison Wine. A six-course lunch menu and a 10-course dinner menu have been “made for modern and international tastes.” In line with the “anti-traditional approach at Howard’s Gourmet,” the complementary wine service “adds to the whole bespoke experience”. Wine will be decanted, as well as temperature controlled and a variety of wine glasses used for different vintages or regions of wine. The service will also allow diners to call ahead to request rare and difficult to find wines that are not on the list. For more information: www.howardsgourmet.com

Noodle DNA Dining Workshop has opened the Dragon Noodles Academy (DNA). “Like a classic Kung Fu film seen for the first time in stunning 3D, Dragon Noodle Academy extracts the DNA of traditional Hong Kong food, culture and history and puts it on display like never seen before”, say the owners. Dim sum and fresh hand-made noodles get a modern makeover while classic dishes a contemporary presentation. Served in a setting reminiscent of a 1970s Kung Fu academy,

DNA takes elements of old Hong Kong - lion dances, traditional Chinese herbal medicine shops and hand-carved dragons – and “makes them cool again.” For more information: www.facebook.com/dnahkg

Japa

n, the Gate

way to Asian Markets

3,250 Exhibitors from 80 Countries / regions

Makuhari Messe Hall 1-10, Japan

March7(Tue) -10(Fri), 201710：00-17：00（16：30 close on last day）

DATE

VENUE

http://www.jma.or.jp/foodex/en/Registration now from


E v E n t s

Date event Details ORGaniseR

Boasting a wider than ever variety of products and services from hundreds of exhibitors around the world, Food&HotelVietnam2017 is the international trade event serving the Indochina region, particularly Vietnam. Come 25 – 27 April 2017, more than 10,000 trade visitors will once again be attracted to not just Food&HotelVietnam’s business-activity-filled show floor, but also to two exciting world-class competitions - Vietnam Culinary Challenge and Vietnam Barista Competition. Other highlights of the show include the second Basic Barista Course, Franchising Seminar and a host of invaluable learning and networking opportunities.

The 14th International Trade Exhibition for Food & Beverages, Food Technology and Retail & Franchise in Asia will showcase 15 segments, covering 93,500 sqm. More than 45,000 trade visitors are expected to visit one of Asia’s largest annual events.

The 4th International Trade Exhibition for the Coffee and Tea Industry in Asia returns with a brand new experience! The new and bigger location at Challenger 1 will see industry players with new coffee and tea tools, together with new techniques. The event is expected to showcase a continual growth trend in both exhibiting companies as well as trade visitors.

The 5th annual World of Food Safety Conference is a regional conference that gathers experienced and senior industry experts involved in food safety and quality assurance in Asia and around the world to discuss current best practices.

HOTELEX Shanghai is a world-wide professional trade show for the hospitality and catering industry across 25 editions. There were 2,207 exhibitors from around the world, more than 116,680 professional visitors and 4,758 overseas buyers from 115 countries and regions last year. HOTELEX Shanghai aims to provide more advanced and comprehensive platform for the entire hospitality and catering industry as well as the business opportunities.

HOTELEX Chengdu is the sub-exhibition of HDD (HOTELEX + Design & Deco Exhibition) in Southwest China with the accumulation of 25 years' experience. It gathered more than 10,140 professional buyers and 300 top suppliers of hotels catering, hotel products and hotel cleaning and covered an area of 20,000 sqm and 11 fantastic activities last year.

The 5th International Trade Exhibition for the Seafood Industry is back! The annual event has seen double-digit growth over the years, and it is expected to continue the growth trend. World of Seafood will be held at a new location in Challenger 2 in 2017, and held alongside World of Coffee & Tea, World of FoodService and THAIFEX-World of Food Asia.

Serve The Best in Asia – The annual trade exhibition for the FoodService, Catering and Hospitality Industry is returning to Bangkok, Thailand! Providing exhibitors and trade visitors with a platform to bridge the industry needs, World of FoodService is expected to welcome more than 45,000 trade visitors to the show.

Singapore Exhibition Services - Vietnam Rep Office Unit 701, 7th Floor, Itaxa Building, 126 Nguyen Thi Minh Khai, Ward 6, District 3, HCMC, Vietnam Tel: +84 8 3930 7618 Fax: +84 8 3930 7616 Email: [email protected] Website: www.foodnhotelvietnam.com

apr 25-27 2017

May 31-June 4 2017

May 31-June 4 2017

June 1-2 2017

March 28-31 2017

august11-13 2017

May 31-June 4 2017

May 31-June 4 2017

Food&Hotel vietnam 2017saigon exhibition and Convention Center, District 7, HCMC, vietnam

tHaiFeX-World of Food asia

World of Coffee & tea

World of Food safety Conference

"HOteleX shanghai 2017shanghai new international expo Centreshanghai, China"

HOteleX Chengdu 2017Chengdu Century City international Convention & exhibition CentreChengdu, China

World of seafood

World of Foodservice

IMPACT Hall 1 – 6Challenger 1 – 3IMPACT Exhibition and Convention CenterBangkok, Thailandwww.worldoffoodasia.comEmail: [email protected]: +65 6500 6712

Challenger 2IMPACT Exhibition and Convention CenterBangkok, Thailandwww.worldofseafood.comEmail: [email protected]: +65 6500 6712

Challenger 1IMPACT Exhibition and Convention CenterBangkok, Thailandwww.world-of-coffeeandtea.comEmail: [email protected]: +65 6500 6738

Challenger 1IMPACT Exhibition and Convention CenterBangkok, Thailandwww.world-of-food-service.comEmail: [email protected]: +65 6500 6738

Jupiter RoomIMPACT Exhibition and Convention CenterBangkok, Thailandhttp://www.worldoffoodasia.com/world-food-safety-conferenceEmail: [email protected]: +65 6500 6743

"Shanghai UBM Sinoexpo International Co., Ltd.8/F, Xian Dai Mansion, 218 Xiang Yang Road(S),Shanghai, 200031, P.R.ChinaTel: +86 21 3339 2242 Fax: +86 21 6437 [email protected]"

Shanghai UBM Sinoexpo International Co., Ltd.8/F, Xian Dai Mansion, 218 Xiang Yang Road(S),Shanghai, 200031, P.R.ChinaTel: +86 21 3339 2242 Fax: +86 21 6437 [email protected]

april 12-14 2017

Wine & Gourmet Japan 2017 Wine & Gourmet Japan is the only dedicated wine, beer and spirits networking business platform in Japan. The trade exhibition offers you a myriad of opportunities to meet with the top decision makers of the industry, which include food, beverage, wines and spirits importers, wholesalers, distributors, hotels, restaurants, and catering buyers.

East Hall 3,Tokyo Big SightTokyo, Japanwww.wineandgourmetjapan.comEmail : [email protected] : +65 6500 6745

May 8-11 2017

HOFeX 2017Hong Kong Convention & exhibition CentreWanchai, Hong Kong

HOFEX celebrates its 30th anniversary! The Asia’s Leading Food and Hospitality Tradeshow has been taking the industry on numerous extraordinary journeys of culinary delicacies from all over the world since 1987. Spanning 65,000sqm across 14 exhibition halls at the HKCEC, the exhibition will bring together 2,500 international exhibitors and 40,000 regional buyers under one roof, showcasing most comprehensive selection of Food & Drinks, Hospitality Equipment & Supplies products.

Hong Kong Exhibition Services Ltd.Unit 1203, 12/F, Harcourt House,39 Gloucester Road, Wanchai, Hong KongTel: +852 2804 1500Email: [email protected]

October 20-24 2017

HostMilanoFiera MilanoMilan, italy

Now in its 40th edition, the show has established itself as the leader in the Ho.Re.Ca, food service, retail, mass distribution channel and hotel industries. This is the favourite destination of top players for offering a preview of innovations in technologies in food equipment, food products (ingredients, semi-prepared items), the world of coffee as well as in terms of formats, design and lifestyle. It is also a unique marketplace for doing quality international business with professionals who have been carefully selected and who have high-level purchasing power.

Fiera Milano S.p.A.Strada Statale del Sempione, 2820017 Rho, Milan, ItalyTel. +39 02 49971Email [email protected] http://host.fieramilano.it/en

March 7-10 2017

FOODeX JaPan 2017Makuhari Messe, Chiba, Japan

Every year, over 3,200 exhibitors from 80 countries gather to FOODEX JAPAN, the gateway to Asian Markets. 77,000 professional visitors, including 10,000 from abroad, are seeking business chances and future trends that start from this exclusive food & beverage trade fair.

Dubai World Trade CentreTel: + 971 (4) 332 1000Email: [email protected]

February 26- March 2 2017

Gulfood In the lead-up to its 22nd edition in 2017, over 95,000 food and beverage professionals are already planning their visit to Gulfood, the world’s largest annual food and beverage trade show. To increase accessibility and trading potential, Gulfood 2017 will focus solely on finished food and beverages split into eight individual show components: Beverages; Dairy; Fats & Oils; Heath, Wellness & Free-From; Pulses, Grains & Cereals; Meat & Poultry; Power Brands and World Food.

37AHCT January 2017

COMING UPGULFOOD 2017 Dubai World Trade Centre26 February – 2 March 2017www.gulfood.com


E x h i b i t i o n s

In the lead-up to its 22nd edition this year, organisers say over 95,000 food and beverage professionals are already planning their visit to Gulfood, “the world’s largest annual food and

beverage trade show.” To increase accessibility and trading potential,

Gulfood 2017 will focus solely on finished food and beverages split into eight individual show components: Beverages; Dairy; Fats and Oils; Heath, Wellness and Free-From; Pulses, Grains and Cereals; Meat and Poultry; Power Brands and World Food.

More than 5,000 local, regional and international companies from 90 countries will display thousands of finished food and beverage products reflecting the latest taste trends and food innovations from around the world.

F&B professionals from over 160 countries will visit the show to discover new trends, source the latest products and deliver the widest selection of food and beverage choice in their home countries.

Trixie LohMirmand, senior vice president exhibitions and events management at the Dubai World Trade Centre (DWTC) where the show will be staged explains: “Gulfood’s new sectorised format will allow visitors to get straight to business by accessing the most relevant international and regional brands, companies and operators - the people they most want to meet from the sectors they primarily serve.”

Gulfood 2017 will take place three months after the sector-specific Gulfood Manufacturing event posted record visitors numbers in its third outing so a successful show is expected.

Gulfood 2017 will feature 120 national pavilions including first-time participants Malta, Finland and Slovakia.

The show will also welcome hundreds of international heads of state, ministers, government officials and scores of national trade associations “eager to ink lucrative bi-lateral trade agreements,” LohMirmand says.

Going all out at Gulfood


COMING UPHOFEXHong Kong Convention and Exhibition Centre8 – 11 May 2017www.hofex.com www.hofex.com/hkicc

Organisers are very excited about the return of HOFEX “Asia’s leading food and hospitality tradeshow”, this coming May.

Hailed as “a true regional culinary competition respected by the international catering industry”, the Hong Kong International Culinary Classic (HKICC), held during the show is one of the few competitions in the world that is endorsed by the World Association of Chef ’s Societies (WACs).

This year, HOFEX will celebrate its 30th anniversary and the four-day event is expected attract thousands of catering experts, including executive chefs, owners, proprietors, CEOs and general managers from foodservice and restaurant businesses.

Popular show categories include: Fantasy Table - black box competition; Young Pastry Chefs Chocolate Nut Cake Competition; Live High Tea Set Competition; Butchery Skills Challenge; and The Gourmet Team Challenge.

Bakery and confectionery are now the fastest growing goods among the food and beverage industry in Asia due to strong economic growth, rising standards of living and increasing popular westernised taste and lifestyle.

According to Global Industry Analyst, the APAC region is outgrowing the matured European and North American market, expecting an annual growth rate of 3.08 per cent.

To take advantage of this and to stimulate creativity within the industry, Bakery & Confectionery @ HOFEX will showcase a wide range of the latest innovations in equipment, ingredients and bakery and confectionery products.

The show is strongly supported by Hong Kong Bakery and Confectionery Association, “HOFEX undoubtedly is the number one place for bakery professionals in Asia to gain knowledge and ideas from around the globe. The showcase offers versatile products and services, it is absolutely delightful to be part of the show again,” enthuses Louisa Ho, president of the association.

More than 2,500 international exhibitors from 57 countries and 40,000+ regional buyers from Hong Kong, Macao, Guangzhou, Taiwan, Singapore, Thailand and Vietnam are expected.

Crowning culinary



26 Feb - 2 Mar 2017Dubai World Trade Centre

Register at gulfood.com

INNOVATION.

TASTES.

TRENDS.

THE BIGGESTFOOD BUSINESS

...is your business. Make it bigger by visiting Gulfood.

ORGANISED BY OFFICIAL TRAVELPARTNER

OFFICIAL COURIERHANDLER

OFFICIAL AIRLINE PARTNER


Pan Pacific Hotels Group has appointed Romain Chan as area GM China and GM Pan Pacific Suzhou. With 30 years of industry experience spanning China, Hong Kong, Vietnam, Philippines and the US, Chan started his career at the front office of Hilton Hong Kong. He helmed Pan Pacific Ningbo from 2014 to 2016.

Pan Pacific Hotels Group has appointed Benny Chung general manager ParkRoyal on Kitchener Road. Singaporean national Chung’s hospitality career started at the former Hyatt Regency Singapore with roles in sales and marketing. He went on to senior roles in operations and assumed his first GM role in 2008 at the Holiday Inn Hefei Downtown, China, after leading the pre-opening for the Crowne Plaza Yatai. He was most recently GM Langham Place Xiamen.

Wouter De Graaf has been appointed general manager of the Sofitel Singapore City Centre - slated to open second quarter 2017. Dutch-man De Graaf has over 25 years’ experience in the hospitality industry and has held senior roles at various international hotels in the US and New Zealand. He first joined AccorHotels in 2008 as GM Sofitel Queenstown Hotel & Spa and was most recently area GM Sofitel New Zealand and GM Sofitel Auckland Viaduct Harbour.

Jason Dowd is the new general manager at Hotel G Singapore. Dowd began working in Southeast Asia in 2007 and has held various executive hospitality roles for mainboard listed and privately held companies such as the Royal Brothers Group, Nanshan Group Singapore and Falcon Energy Group. Prior to this role he held a dual position of hotel GM Park Regis Singapore and regional director of development Southeast Asia for the StayWell Hospitality Group.

The Siam Bangkok has appointed Nicholas Downing as general manager. With over 25 years in luxury hotels and resorts covering Australia, Southeast Asia and the Indian Ocean, Downing joins most recently fromPer Aquum, where he was VP. Prior to that, he worked at W Retreat Koh Samui, Ativa Hospitality Corp (now SilverNeedle Hospitality), Soneva Gili, Hayman, Palazzo Versace and Hyatt.

The Aloft Taipei Beitou, set to open this month, has announced Calvin Lou as GM. Taiwan native Lou used to serve as butler to the world-renowned cellist Yo-Yo Ma and joined Starwood in 2014 as hotel manager for Four Points Sheraton Taipei Zhonghe. Prior to this, he was director of rooms at the RSL Cold & Hot Springs Resort Suao. Lou launched his hospitality career in 2003 at the Landis Taipei Hotel as a front desk coordinator.

Regent Chongqing has announced Roger Marcz as general manager. Born and raised in Switzerland, Marcz brings nearly 40 years of international luxury hotel management experience in brands including Jumeirah, Mandarin Oriental, The Ritz-Carlton and most recently Wanda Hotels & Resorts. He also worked for Regent for nearly 10 years.

InterContinental Hanoi Westlake has announced the appointment of Colin McCandless as general manager. A seasoned hotelier with particular strengths in pre-opening and commercial focus McCandless brings over 16 year experience in hotel management across Australia, New Zealand, Japan and Vietnam. Prior to this appointment he spent over two years as GM of InterContinental Adelaide.

Magnus Olovson has been appointed estate manager at The Sanchaya, Bintan. He joins after seven years as a partner of both the Heritage Suites Hotel and Café IndoChine Restaurant, Siem Reap. Swedish-born Olovson rose up the ranks to become F&B director at Hotel Negresco in Nice, France, then worked at Sheraton Oran Hotel & Towers in Algeria, before becoming GM of the British Virgin Islands’ Peter Island Resort. He also managed the 2009 launch of Le Gray Hotel in Beirut.

French-born, Michelin-starred chef Sylvain Royer has over twenty years’ culinary experience with international hotel brands including Sheraton, Le Meridien, and Accor Hotels and is now general manager of R&B Lab the food and beverage partner of restaurant and bars management company, Hotels G.

Preferred Hotels & Resorts has announced David Spooner as executive VP Asia Pacific, based out of the company’s Singapore office. Spooner spent four years as VP sales and marketing for Banyan Tree Hotels & Resorts. Previously, while based out of London, he held senior-level sales and marketing roles with for brands such as Sanctuary Retreats, One&Only Resorts, Mandarin Oriental Hotel Group, and Four Seasons Hotels and Resorts.

Rene Teuscher has been appointed general manager of New World Millennium Hong Kong Hotel. Teuscher is a veteran hotelier with over 30 years hospitality experience across Asia, the Middle East and North America. Prior to joining New World Millennium Hong Kong Hotel he was, for eight years, the GM of Grand Millennium Shanghai Hongqiao, and was with Marriott hotels in China and the Philippines for more than 10 years.

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