Vol 44 April 2016 UPDATES JOB HUNT EQUIPMENT EQUIPMENT HOSPITALITY HOSPITALITY What’s hottest What’s Mobility a must S$15 S$15 RM30 Bt300 US$10 HK$50 E 1976 RMB50 C

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ASIAN HOTEL & CATERING TIMES VOL 44 April 2016

A Vitamix Aha: durability, durability, durability.

Its unmatched durability makes Vitamix the industry’s most reliable blender. It’s specially engineered to reduce prep time and improve efficiency— blend after blend after blend. Vitamix. Engineered to change your life. Let us help your business at vitamix.com/commercial.

160366_COM_ASIAN_HOTEL_APR_210x297mm_v1.indd 1 3/10/16 11:56 AM

160366 Vitamix (Commercial) – “Shrimp” – Asian Hotel – April FP ad

App: InDesign CC Trim: 210mm (w) x 297mm (h) Pubs: AH&CT Artist: rr Live: not provided Proof #: 1 Bleed: 216mm (w) x 303mm (h) Scale: 100% Color: 4/C Fonts: Gotham pril is always a big month for AHCT! An important time of year for the managing EDITOR Zara Horner hospitality sector and its suppliers, this month the region’s most trusted [email protected] source of industry news is ‘chockablock’ with all the latest research, updates, Art Director upgrades, launches, innovations, ideas, predictions and information. In Hatsada Tirawutsakul today’s global employment market, how the hospitality industry is tackling Coordinator the issues facing recruitment and retention is on page 22 and we discuss the pressure on Wajiraprakan Punyajai hoteliersA to perform as intensified competition reaches all aspects of an operation. Singapore st Contributors has moved into its 51 year and the hotel industry there is growing robustly, but there’s a Dan Creffield, Michelle Farquhar, noticeable slowdown in manpower growth, and experts are warning there needs to be a Donald Gasper, Robin Lynam, shift towards a more sustainable growth model that is less reliant on additional labour (page Gigi Onag, Jane Ram, Vicki Williams 26). Exotic locations, outstanding personal service, private beaches, and an aesthetic that wows… travellers now have very high expectations of Asia’s resorts. Understandably so. Associate Publisher Sharon Knowler The standards on offer have risen ever higher over the past decade and resorts in the region [email protected] have had to stay sharp to keep up. We visit one such property on page 34. With numerous production manager high-end shows on at this time of year, equipment and products loom large in our coverage Kanda Thanakornwongskul as well and we find out about the latest innovations in in-room safes, door locking systems, production assistant and - increasingly important - outdoor furniture. Plus, there are few products that generate Natchanan Kaewsasaen reverence, and saké is certainly one of them so we say Kanpai all round on page 46. I very Circulation manager much hope you enjoy this issue of AHCT. We’d love to hear your thoughts and feedback on Porames Sirivejbandhu the magazine. Please email: [email protected] Circulation assistant Yupadee Saebea CHEERS! Chairman JS Uberoi

Director Gaurav Kumar

Managing Editor Zara Horner

HONG KONG Thomson Press Hong Kong Limited/ Media Transasia Limited ENDORSEMENTS 1603, 16/F, Island Place Tower 510 King’s Road, Hong Kong Email: [email protected] Contact: Ms Zara Horner

INDIA Hong Kong Hotels Hong Kong Federation Of Hong Kong Baking Industry The Federation Of Hong Association Association Chefs Association Restaurant Owners Training Centre Kong Hotel Owners Of Thailand Media Transasia India Private Ltd

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ITALY Shanghai Myanmar Chefs Malaysian Association Macau Hotel Club managers Association Chefs Association Association Of Hotels Association Hong Kong Ediconsult Internazionale s.r.l. Piazza Fontane Marose, 3-16123 Genova Tel: +39 010 583684 Fax: +39 010 566578 ASIAN HOTEL & CATERING TIMES Email: [email protected] IS PUBLISHED BY THOMSON PRESS HONG KONG LTD (TPHK) Contact: Mr Vittorio Negrone JAPAN The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the Echo Japan Corporation Grande Maison Rm 303, publication. Whilst every effort has been made to ensure the accuracy of information contained in this publication, no 2-2 Kudan-kita 1-chome, responsibility can be accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or Chiyoda-ku, Tokyo 102-0073 printers errors, inaccuracies or changes howsoever caused. The editors reserve the right to edit any material submitted at Tel: +81 3 3234 2064 A Vitamix Aha: durability, durability, durability. their discretion. All materials published remain the property of TPHK. Reproduction without permission by any means is Fax: +81 3 3263 5065 Email: [email protected] strictly prohibited. Correspondence should be addressed to The Editor, Asian Hotel & Catering Times, 1603, 16/F, Contact: Mr Ted Asoshina Its unmatched durability makes Vitamix the industry’s most reliable blender. Island Place Tower, 510 King’s Road, Hong Kong. Colour Separations at 71 Interscan Co., Ltd Tel. +66 2631 7171. It’s specially engineered to reduce prep time and improve efficiency— Printed by Rung Ruang Ratana Printing Limited Tel. +66 2221 7299, +66 222 17305 THAILAND Media Transasia Thailand Ltd blend after blend after blend. Vitamix. Engineered to change your life. 14/F, Ocean Tower II, 75/10 Soi Wattana, Let us help your business at vitamix.com/commercial. Sukhumvit Soi 21, Asoke Road, Klongtoey, Bangkok 10110, Thailand All rights reserved (c) 2014 Tel: +66 2 204 2370 Thomson Press Hong Kong Ltd Fax: +66 2 204 2391 Email: [email protected] Contact: Mr Gaurav Kumar

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160366 Vitamix (Commercial) – “Shrimp” – Asian Hotel – April FP ad

App: InDesign CC Trim: 210mm (w) x 297mm (h) Pubs: AH&CT Artist: rr Live: not provided Proof #: 1 Bleed: 216mm (w) x 303mm (h) Scale: 100% Color: 4/C Fonts: Gotham CONTENTS Volume 4_ PRODUCT March 2016 60 Right royal blends; premium jams and spreads; the best spuds and how we like ‘em; marking safety in-room safes; meaty cutlery; rosy water; portable charges

CULINARY 66 The trend in au naturel wines; meatless Mondays; awarding a lifetime of achievement; interpreting Spanish traditions; immersive chocolate; haute couture tea; glamming up Shanghai

Photo courtesy: Glam, Shanghai

NEWS 34 INDUSTRY Designing WOW! 8 The 5G transformation; connectivity and travel trends; solo travellers on the up; balancing booking channels; comparing hotel prices in Asia; contruction pipelines; rising head counts in the region; new brands, openings, refurbs, management agreements, developments, plans, practice and more

Now on iPad Available on App Store

Bespoke design

MANAGEMENT 22 Job jumping and opportunity seeking: how is the industry tackling today’s recruitment issues?

MARKET REPORT 26 How the industry in Singapore plans to enhance productivity, improve service delivery and cope with rising costs

4 AHCT JanuaryApril 2016 2016 www.asianhotelandcateringtimes.com TECHNOLOGY 30 The need to rethink security strategies and the effect on in-room safes

DESIGN 34 How one Thai-based resort is managing the ‘Wow!’ factor 56 Comfort outdoors

Advertisers’ Index Agilysys Inc. OBC Alpha International 67 Athena Tableware 29 Atlantic Chef 55 Austrian Federal Economic Chamber IBC Bartech 49 Comfort Workwear 61 Delios Pte Ltd 41 Dongxing Hotel Supplies Co Ltd 63 Gastros Switzerland AG 21 Giesser Messer 17 Global Search International 47 Hero Asia 39 Hosfair 65 Hotels HR Ltd 23 iDeaS 33 KABA 31 La San Marco Spa 57 Lamb Weston 9 Manitowoc 51 Ming Fai 53 46 Nespresso 7 Kanpai to saké Nuova Simonelli 15 Pacific Valley Foods 13 Rancilio 11 MAY/JUNE Routin 35 Housekeeping SA Corman 43 Japan Santos 37 Point of Sale Schaerer 27 Restaurant & bar design SIAL 73 Salmon Sunbrella 59 Flavourings & syrups Taipei International HOREA Show 69 Minibars Thaifex 71 Uniforms Vitamix IFC Buffets WMF 45 Gyms Wusthof 25 Zieher KG 19

www.asianhotelandcateringtimes.com AHCTAHCT January April 2016 5 FOOD 38 Expansion and diversification: our appetite for jam

42 The secret to many culinary triumphs: dairy

DRINK 46 Rich, complex and unique: we enter the world of saké 38 A fine spread

EQUIPMENT 50 The exponential growth of ovens

54 Securing guest satisfaction with the right in-room safes

56 How outdoor furniture contributes to repeat visits

EVENTS PAGES 70 Events

EXHIBITIONS 72 Horeca previewed

74 Hosfair previewed

26 76 Thaifex previewed The outlook APPOINTMENTS for Singapore 78 Who’s moving where

6 AHCT April 2016 www.asianhotelandcateringtimes.com Nespresso.pdf 1 3/23/59 BE 10:53 AM

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5G could transform Asia’s hotel sector

The race is on to see who can first adopt “the latest and Trends and predictions flashiest” mobile technology: 5G, according to David Topolewski CEO of Qooco which provides mobile language learning and Annually over US$50 billion is spent on tourism in Indonesia, vocational training solutions for employees in the hospitality and Malaysia, Singapore, Thailand and Vietnam and tourist spending service industries. “The South Koreans are looking to implement habits have increased by approximately 200 per cent over the 5G networks in time for the Winter Olympics in 2018, while last eight years. One company sees this growing in the coming the Japanese, not to be outdone, are aiming for the summer years and has set its sights on regional expansion as a result. Olympics in 2020. So why all the fuss? “5G is the latest iteration Sven Gevers is regional MD with Belmond, which owns and of the development of mobile. Phones of the 1980s were 1G. operates a global network of hotels, trains and river cruisers. 2G brought mobile telephony to the consumer, not just for “Asian luxury travellers’ summer holiday is top choice, followed businessmen, 3G saw a change in global communications, and by the October Golden Week holiday and spring festival,” Gevers 4G brought high-speed data on the move. “5G has the potential says with 93 per cent of them travelling with family or friends and to revolutionise the way we live and work. Greater machine-to- the average group size being four travellers. “When travelling machine communication will be one of the main benefits.” While outside China, Asian travellers enjoy a sense of place, broadening every conceivable industry is set to benefit – or be disrupted activities and good meal offerings so they don’t need to leave the – Topolewski believes the hospitality industry will see significant hotel. Childcare is also a top priority. ”More Asian luxury travellers changes as a result of 5G’s capabilities. are now venturing to Europe and in Gevers notes. “But, Asia is ● Guest experience – guests will be able to move from the leader of the luxury travel market because tourists from the the runway to their room practically without stopping Mainland, Hong Kong, Macau, and Taiwan have sat firmly atop ● Manpower – 5G could mean hotels require much less the chart for international travel and shopping, making up 35 per manpower. Greater connectivity will allow more jobs to be cent of the total world consumption in the last five years.” The done concurrently, by one person. Staff will know exactly activities such as yoga and swimming appear to be top priorities where the guests are – to the minute – negating the need for according to Belmond research, to achieve serenity and escape a permanently manned reception. Guests may choose not to the hustle and bustle of the busy cities in which the guests live, stay in a hotel if it is not compatible with their smartphone or presumably. “Belmond Asian Hotels & Resorts has taken this in vehicle, therefore perhaps we shall see ‘Hotel Coders’ to account and offer specific deals such as ‘Yoga on the Mekong’ on each property, busy adjusting code on a at Belmond La Résidence Phou Vao. But Asian travellers also guest-per-guest basis enjoy adventure activities, hikes and nature visits. We offer ● Training – 5G will allow mobile learning to finally replace these particularly at Belmond Napasai, Belmond La Résidence classroom-based learning. Mobile learning software will d’Angkor and Belmond Governor’s Residence.” This year the judge an employees performance ‘on the job’ and provide focus for Belmond is not on fast growth but quality growth. “In feedback on language, interaction skills and service levels. HR practice, this means stronger consumption, with a clear trend departments will be able to test candidates from afar. Mobiles towards meaningful and broadening experiences. The structural will be able to train new staff on vocational skills deceleration of the Chinese economy is having an impact andupselling techniques throughout Asia, with the region’s equity markets suffering falls. Topolewski points out it is very hard to forecast how Despite these challenges, there is a positive assessment of the technology can affect any industry, “But the next generation of Asian region, as quality travel continues to grow. Over the long- mobile technology promises to help solve many of the manpower term, Asia’s emerging economies will enjoy much higher growth and productivity issues that many hotels suffer from, and you can rates than the industrialised countries. The ‘Asian Century’ has be sure that if tech can reduce the workload of service staff then only just begun.” 5G and the ‘Internet Of Things’ will be here to stay.”

8 AHCT April 2016 www.asianhotelandcateringtimes.com Potatoes. Oil. Sea salt. And crunch. House Cuts® Lattice Chips They’re not just any chip. The ‘holes’ make them light, crunchy and craveable. And with just three simple ingredients – potatoes, vegetable oil and sea salt – Lamb Weston makes great chips even better. To see what’s possible with potatoes and to request a sample call +65 6299 5827 or visit LambWeston.com.cn/LatticeChips2

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Route# Date: Prod AD Proofer/Writer AE CD Studio Billing # LAMB29924 Tracking # Same Cr. Director S. Martineau File Name Bleed 216mm x 303mm Publication: Art Director M. Sullivan LAMB29924_LatticeChips_International_AsianHotel&Catering_CN.ai CMYK Trim 210mm x 297mm Asian Hotel & Catering Copy Writer S. Martineau Initial Keyline Date: 3.11.16 Account S. Corapi Live 190mm x 277mm (International CN) Production A. Wood SIZE

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Going it alone

Research from global travel search engine skyscanner. com.hk reveals that when it comes new travel experiences, Hong Kongers are most likely to try travelling alone in 2016, with top of the To Do list including: travelling alone and road trips. “Third was a desire to make trips to long-haul destinations such as US and Europe. In addition, the survey results show that Hong Kong travellers are not afraid of trying out some adventurous activities – including scuba-diving, sky- Connected travel diving, skiing and bungee jumping,” Fang Fang, senior marketing manager, Skyscanner, Greater China points The increasingly widespread use of smartphones has “transformed out. The survey also identified the top three frustrations the tourist experience by altering how people plan, experience and that people face when booking a holiday: 64.3 per feel about travel,” according to Dr Dan Wang of the School of Hotel cent said time spent searching for travel information and Tourism Management (SHTM) at The Hong Kong Polytechnic is exhausting; 19.2 per cent were worried about the University. Having a constant connection to the internet has become availability of travel services or activities; 16.5 per cent an expectation, with information available on demand. This change in were frustrated by making bookings in a foreign language. the way we access information is particularly noticeable for travellers, “In addition to a mobile phone, passport and wallet, as smartphones “support tourists’ need for mobility and information/ respondents also shared their three ‘Must haves’ when communication on-the-go,” Wang and her co-authors purport. In the travelling, they were: camera and selfie stick; skincare and past, travel tended to be a three-stage process: pre-trip planning, the medicine and a travel guide book.” trip itself and the documentation and sharing of experiences and photos after returning home. Information technology has influenced each of these stages, but mobile services and location-based technology have the greatest potential to influence tourists’ behaviour in all three stages. The An interest in building direct researchers note we still know little about how people’s travel behaviour bookings is growing quickly has evolved in response to the “increasing penetration of mobile among hotels in Asia, as technology,” and how it has altered their experience of and feelings about increasing competition within travel. The analysis undertaken by Dr Wang and her team identified 25 the distribution chain is eating different ways in which the tourists used their smartphones, grouping away at profits, according to them into: communication, entertainment, facilitation and information Pierre-Charles Grob, managing search. The tourists also used their smartphones for “managing their director for Fastbooking in Asia. itineraries, checking the weather, checking-in for flights, and purchasing “Achieving a healthy balance tickets.” Some of them used navigation apps to find their way around and among the various channels has to “understand the environment for safety reasons.” Smartphones were become a critical component of useful for meeting “spontaneous needs” such as obtaining directions. a hotel’s distribution playbook. In this highly competitive Other motivations seemed to be more related to the individual’s landscape, it has become obvious to hotels that building personality and lifestyle, including staying connected with others, keeping their direct booking channel is the way they should go.” informed about events elsewhere and having fun. Some of the tourists Fastbooking is an e-commerce solutions company that mentioned that they gained a “sense of satisfaction and happiness helps hotels create direct sales strategies. Its partnered from sharing experiences with others”. Others “actually enjoyed being Digital Tour to Asia is a learning lab for hoteliers to explore in contact with work” while travelling. Some of the travellers interviewed ways to “better protect their profitability.” The tour started used their phones just to kill time or out of habit. ‘Perceived convenience’ in Hong Kong in March and ends in Tokyo in May. Among was usually the first response when asked about the rationale for using the topics to be shared are key essentials to boosting a smartphone while travelling. Some said they trusted information from website capacities in order to accommodate more direct internet sources more than alternatives such as asking hotel staff. Some bookings; how to better manage distribution channels and did less pre-trip planning because ubiquitous internet access made it raise conversions through revenue management; ways unnecessary to plan everything beforehand. The researchers argue that to maximise direct bookings and profitability as well as constant internet access seems to make users feel less stressed and insights on yearly results, travel trends and the evolution more secure while travelling. of customer.

10 AHCT April 2016 www.asianhotelandcateringtimes.com EXTREME FLEXIBILITY IN ONE TOUCH Egro ONE: the ultimate touch screen technology

www.ranciliogroup.com I n d u s t r y N e w s

Construction of a US$200 million five- star hotel at a landmark site in downtown Auckland will now commence. The investment by Fu Wah International Group represents one of the largest foreign investments in New Zealand tourism infrastructure. At the recent sod turning The newly launched ceremony a local Maori blessing was followed by the sod being placed into Hotels.com has released the latest Hotel Price Index Honourable Order of a waka huia which was then presented for 2015. Global hotel prices rose by just 1 per cent in International Hotel to Chan Laiwa, Fu Wah founder. There 2015. But hotel prices paid in Asia overall fell 5 per cent General Managers compared with 2014, the highest decrease amongst all (HOIHGm) has announced was then a traditional Chinese blessing. the regions. The fall took the Asian Index to 99, making the appointment of John Panuku Development Auckland CEO John 2015 the first year where the region has recorded an Cameron as chief executive Dalzell says “For many years this signature Index that is below its starting point of 100. The Global officer. An experienced site has been known as the home of our Index sat at 114 for 2015 and is closing the gap on the hospitality executive, America’s Cup sailing team, but being previous peak of 117 in 2007, the year before the global Cameron has a strong blessed with some of the best views of economic crisis. North America drove the global increase international background the Waitemata Harbour and Auckland as the only region to see hotel prices rise (up 3 per cent) in operations and HR City it was always destined for so much throughout 2015 with the Index hitting 119, exceeding gathered across Asia- more. We look forward to the positive its pre-recession high of 117 in 2007. “Hotel prices have Pacific, Europe, Africa and impact Park Hyatt Auckland will have remained relatively stable in the past year. North America the Middle East. on the waterfront and the region. A further was the only continent that has logged an increase, while US$2.5 million will be spent by Fu Wah the Caribbean, Europe and the Middle East saw zero on a public promenade, walkway and art growth,” said Jessica Chuang, director, regional marketing display in the area surrounding the hotel. Greater China and emerging Southeast Asia and India for This will be the first Park Hyatt hotel in Hotels.com. New Zealand, and one of 37 world wide. Fu Wah also recently acquired the Park Hyatt Melbourne. The project will be a joint venture between Chinese and New Zealand-based construction companies, Anantara has celebrated with details of the partnership to be 15 years. From the first announced later this month. resort in Hua Hin, which opened in 2001 the group now operates 35 properties in 11 countries.

Pacific Valley Foods Headquarter Office Pacific Valley Foods The chance of rain in Perth are usually slim but to eliminate the chance of a deluged event, the newest addition to The Vines Resort & Country Club is The Pavilion, a - China 2700 Richards Road - Japan purpose-built garden structure – opening now, in time for the autumn weather changes. Mr. Tony Wang Bellevue, WA 98005 U.S.A. Mr. Shizuo Nakagawa The open space allows up to 100 guests, cocktail style in this tranquil area, and with PH: +1(425) 643-1805 three sides open to nature, “guests feel as if they are a part of the manicured gardens Pacific Valley Foods FAX: +1(425) 747-4221 Pacific Valley Foods and koi ponds, with distant vistas across the golf course and resort gardens.” - Australia Email: [email protected] - New Zealand

Marriott International and Japan real estate Onyx Hospitality Group today has announced development company Mori Trust Group the first Mosaic Collection property in Hong will open JW Marriott Hotel Nara, Japan Kong. Hotel 108 will be housed in a 24-storey in the spring of 2020 – the same year as high property, and have 61 rooms. The property the Tokyo Olympics. The new 150-room is undergoing renovation and is slated for hotel will mark the JW Marriott brand’s opening during the fourth quarter of 2016. This debut in Japan, Nara’s first luxury property. will follow the Mosaic Collection opening in Chiva Construction is scheduled to begin in Residence Bangkok in February. 2017.

12 AHCT April 2016 www.asianhotelandcateringtimes.com Pacific Valley Foods Headquarter Office Pacific Valley Foods - China 2700 Richards Road - Japan Mr. Tony Wang Bellevue, WA 98005 U.S.A. Mr. Shizuo Nakagawa PH: +1(425) 643-1805 Pacific Valley Foods FAX: +1(425) 747-4221 Pacific Valley Foods - Australia Email: [email protected] - New Zealand I n d u s t r y N e w s

Marriott International and Eastern Crown Hotels Group, one of China’s fastest growing lodging groups have signed an development agreement to bring the FairfieldSM by Marriott brand to mainland China. The agreement targets Asia-Pacific and Middle East travel search Singapore-listed lifestyle property having 140 hotels signed in five years, of engine, wego.com, along with Tourism developer, Oxley Holdings will launch a which 100 are expected to be opened Australia, have been awarded the 2015 207-room So Sofitel Hotel and 590-key by 2021. The introduction of the Fairfield WITovation Award for the cooperative So Sofitel Residence in Kuala Lumpur. brand is a significant milestone in Marriott marketing campaign, ‘There’s nothing The So Sofitel Kuala Lumpur Residences International’s expansion into the midscale like Australia’. will be AccorHotels’ first lifestyle branded hotel segment in China, and is part of the residence in Asia. Both the hotel and company’s strategic plan to expand rapidly residence will be part of a large-scale across a broad spectrum of price tiers and mixed-use development that will also locations across the country. Each Fairfield house an office tower and retail mall. hotel will have between 100-150 rooms. Fairfield is Marriott International’s second largest distributed brand with more than 750 hotels worldwide. It will be the 10th brand in the portfolio to be introduced in mainland China joining The Ritz-Carlton, JW Marriott, Marriott Hotels, Renaissance, Courtyard, Marriott Executive Apartments, and three signed new brands, Autograph After a decade in Japan with Alan Collection Hotels, Edition, and Bulgari Wong’s Hawaii, the chef, restaurateur Hotels & Resorts. Marriott International and champion of modern Hawaii cuisine currently has more than 80 hotels has opened Alan Wong’s Shanghai in the operating in China with a presence Portman Ritz Carlton. in 25 cities.

Minor Hotel Group is continuing its expansion in Southeast Asia with the development of Anantara Ubud Bali Resort. MHG has formed a 50/50 joint venture with Indonesia-based PT Wijaya Karya Realty on the development. The Photo courtesy: Mercure Shanghai new-build Anantara Ubud will offer a total of 70 keys including suites and pool villas Latest market intelligence from Lodging and is scheduled to open in 2019. Econometrics (LE) shows the top China markets for hotel development This month Paradise Hotels & Cruises is offering an air and sea deal in UNESCO by project count are: Shanghai with 115 World Heritage listed Halong Bay. After a 15-minute seaplane ride taking in some of the projects/23,245 rooms, Guangzhou with most spectacular scenery in the world, guests embark one of four 17-cabin Paradise 108 projects/18,129 rooms, Chengdu with Luxury vessels for an overnight cruise. All cabins have been recently restored. 85 projects/22,333 rooms, Suzhou with 81 projects/15,651 rooms, and Wuhan with 81 projects/12,488 rooms. Of all these markets, Wuhan, the most populous city in central China, has added the most projects since 2014, up 23 per cent according to LE and there are 13 markets in China with pipelines greater than 50 projects, 12 of which have more than 40 projects already under construction.

14 AHCT April 2016 www.asianhotelandcateringtimes.com

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

This month Singapore will be hosting this HACCP year’s Bocuse d’Or Asia-Pacific selections for the first time. The biennial world chef SAFETY AND HYGIENE. championships bring together nine national teams that represent the best of the region’s chefs. This Singapore event is one of only three continental selections in the lead-up to the final Bocuse d’Or World Cooking Contest in Lyon.

Sino Hotels, the hospitality management arm of Sino Group, has opened The Olympian Hong , a 32-room boutique hotel in the heart of WHITE New World Millennium Hong Kong Kong West Kowloon. Hotel soft launched its refurbished hotel lobby in early January 2016, has just unveiled newly refurbished guest rooms and in the pipeline is the revelation of a new look Lobby Lounge and freshened function venues by mid-2016. YELLOW

At The Mira Hong Kong’s Whisk restaurant Aussie celebrity guest chef Ben RED Commune Hotels & Resorts is set O’Donoghue, famous for to make its entry into Vietnam with the his “signature laid-back development of three new properties style, love of fresh, local - two under brand Alila and one under produce and distinctive brand Joie de Vivre. Commune’s Joie de flavours served with Vivre collection will be the first expansion ‘casual sophistication’,” outside the US for the company, and will will be cooking up a BLUE be in Nha Trang on the south central coast storm from 29 Apr – 2 Hard Rock Cafe, one of the world’s most recognised of Vietnam. The Alila properties will open May. Chef O’Donoghue restaurant brands, will open three locations in China in 2019 in Ho Chi Minh City and the port will be serving a special throughout 2016: Shanghai, with a three-level venue city of Phan Thiet.”After several false starts dinner menu focussing on just off Nanjing Road; Hangzhou, as an anchor tenant in Vietnam we are pleased to have finally selected ingredients from in the new Kerry Center; and Shenzhen, which will be found partners with whom we share a Queensland – the Sunshine located in the new Hard Rock Hotel, also opening in the vision for expansion in the country,” said State - as well as an city in partnership with Mission Hills. The brand plans to GREEN Mark Edleson, president Asia, Commune Aussie Sunday Brunch expand to additional markets throughout China and Asia Hotels & Resorts. on May 1st. in the next seven years, including central China openings scheduled in Chengdu, Nanjing, Xiamen, Fuzhou, Chongqing, Wuhan, Xi’an, Guilin and Suzhou. This builds on last year’s franchise expansion in Kota Kinabalu, Busan Last year, Australia’s New South Wales welcomed nearly and Vientiane. 567,000 Chinese visitors, who for the second time spent BROWN over US$2 billion in the state according to Destination NSW. In light of this executives from the tourism organisation have been in China as it is now slotted as the number one inbound market. The goal is to double overnight visitor expenditure by 2020.

PROFESSIONAL KNIVES SINCE 1776.

As one of the world’s leading manufacturers of quality knives and accessories for professional use, GIESSER produces more than 8,000 knives daily at its plant in Winnenden, Germany. The broad product range includes 2,500 different forged and stamped knives, as well as accessories for the food service and food processing industries. GIESSER products feature outstanding materials and first-class workmanship. You’ll find just the right tool for your demands. www.giesser.de

16 AHCT April 2016 www.asianhotelandcateringtimes.com HACCP SAFETY AND HYGIENE.

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PROFESSIONAL KNIVES SINCE 1776.

As one of the world’s leading manufacturers of quality knives and accessories for professional use, GIESSER produces more than 8,000 knives daily at its plant in Winnenden, Germany. The broad product range includes 2,500 different forged and stamped knives, as well as accessories for the food service and food processing industries. GIESSER products feature outstanding materials and first-class workmanship. You’ll find just the right tool for your demands. www.giesser.de I n d u s t r y N e w s

From now till the end of October, Phi Phi Island Village Beach Resort is inviting couples to be among the first to experience the resort’s new From now till July, the Datai Langkawi is encouraging US$4.6 million addition of 45 villas, and a 25-metre beachfront infinity families to get back to nature with special rates on pool. The villas have been constructed utilising low carbon footprint packages for short family getaways. Situated in the materials presenting ‘rustic chic’ accommodation in traditional Southern heart of a 10-million-year-old rainforest, the resort has Thai village style. Resort GM, Chao Treenawong, says “We’ve ramped up everything from freely roaming monkeys to colourful jungle our romance package and rest assured my team will be doing everything birdlife, to an abundance of rich marine life in Datai Bay. in their power to make sure love is in the air.

Dusit Fudu Hotels and Resorts has announced the signing of a management agreement with the Suzhou New District Economic Development Group Corporation to bring the 250-room Dusit Thani Wellness Resort to Suzhou City, Jiangsu Province. It will be the city’s first internationally branded lifestyle and hot springs deluxe resort and is scheduled to open in the last quarter of 2018.

Fairmont Hotels & Resorts has begun a year-long promotion of their suites. To kick the promotion off the group is highlighting the suites in some of its most “distinctive dwellings” including Fairmont Peace Hotel in Shanghai, which boasts nine ‘nation’ suites, unique rooms that “pay homage to the cultural and stylistic influences of nine different countries”: China, India, UK, US - preserved since the original Peace Hotel times. France, Spain, Japan, Germany and Italy - which have been redesigned. And the sky suites at Fairmont Jakarta.

By 2020, 60 per cent of the world’s millennial population will be in Asia, (source: https://www2.deloitte. com/content/dam/Deloitte/global/Documents/About-Deloitte/gx-dttl-2014-millennial-survey-report.pdf) which will have a profound influence on how the hospitality industry functions and the services hoteliers develop for their guests, says Eric Levy, managing director Tourism Solutions International, and a key note speaker at FHA2016 International Conference, taking place from 12 – 14 April 2016 at Singapore Expo. There are many characteristics that define the millennial generation in general, Levy notes but the behaviour and expectations of the millennial traveller will shape the industry for years to come. “This is the first to come of age with cable TV, the internet and mobile phones making technology an integral and defining part of their lives. Indeed, according to a survey by Nielson, when asked what makes their generation unique, millennials ranked ‘technology use’ first (24 per cent).” Technology plays a critical role at every stage of the millenial travel journey, “From dreaming of where to go, planning the holiday, booking, travelling to the destination, experiencing and finally reflecting on the trip. Millennials are not looking for the same experiences as previous generations, and they’re more cost-conscious and experienced-focused than ever before. With this in mind, the implications for the Asian hospitality are far reaching.”

18 AHCT April 2016 www.asianhotelandcateringtimes.com I n d u s t r y N e w s

had a positive impact on foreign inbound tourism for Japan. The majority of source markets into Japan grew at double-digit rates in 2015 with only a few, such as Russia (-15 per cent) declining. Thailand reported strong annual gains - achieving growth of 21

Photo courtesy: Hotels.com per cent or close to 30 million foreign visitors in 2015, falling short of that milestone by less than 100,000 arrivals. Sri Lanka also performed strongly in 2015, growing by almost 18 per Head count rising cent between 2014 and 2015 and coming close to passing the two million milestone for the very first time (1.798 million). Preliminary data for 36 Asia-Pacific destinations indicate a strong PATA forecasts 38 destinations for which it produces five-year performance in 2015 with foreign arrivals growing by around 5.2 annual forecasts are expected to continue with the overall growth per cent to reach a combined inbound total of more than 455 momentum of the last few years and pass 550 million foreign million, according to latest data from the Pacific Asia Travel arrivals in 2016 before progressing towards, and then exceeding, Association (PATA). Asia in total grew by 4.5 per cent year-on- 600 million foreign arrivals in 2018. Each year between 2016 and year but there were large variations within the region. Northeast 2020 is predicted to set new records for foreign arrivals which will Asia reported 3.5 per cent growth; 6.7 per cent growth in arrivals reach a near-term collective record high of close to 650 million by for Southeast Asia, and 8.2 per cent for South Asia. Japan had an 2020. The full report, Asia Pacific Visitor Forecasts 2016-2020 especially strong year, growing by just over 47 per cent year-on- is due for release shortly, but overall, Asia is predicted to see its year and setting a new record for foreign arrivals of more than foreign arrivals count increase by an average of 4.5 per cent per 19.7 million. The easing of visa requirements appears to have annum between 2015 and 2020.

Hyatt Hotels has launched The Unbound Collection by Hyatt, which will include a portfolio of new and existing upper-upscale and luxury properties. “The Unbound Collection by Hyatt will allow us to reach the modern traveller who seeks one-of-a- kind experiences, but also wants the reassurance and loyalty programme that comes with our brand,” says Mark Hoplamazian, president and CEO of Hyatt Hotels Corporation.

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What needs urgent attention?

Managed guest relationships, integrated technology systems, and improved data collection and security are the three most critical needs of hoteliers when it comes to distribution and online marketing, a whitepaper by hotel technology experts Dr Peter O’Connor, SiteMinder and Revinate has found. Envisioning the Future of Hotel Distribution and Online Marketing, is based on research conducted in late 2015. “Most people involved in hotel distribution Legendary chef Pierre Gagnaire returns to his two- and online marketing would Michelin-starred restaurant Pierre at Mandarin Oriental, agree that the whole area Hong Kong this April to launch a ‘Tribute to Hong Kong’ is in turmoil right now, with both technology and consumer expectations tasting menu. Gagnaire will showcase his creative talent evolving extremely rapidly,” says Dr O’Connor. “At the same time, with elaborate dishes incorporating ingredients that are competition in the online environment continues to become more intense, local favourites, such as dried shrimp, Chinese sausage, with the result that hotels need to pay much more attention to how and and Mandarin Oriental, Hong Kong’s locally brewed where they are being sold, as well as invest in the right systems and Captain’s Bar Beer. expertise to ensure they can compete effectively in this highly turbulent environment.” Hotelier participants were asked what their key challenges and concerns were in relation to distribution and online marketing – now and over the next three years. Topping the list was the guest experience, Singaporean commercial with hoteliers admitting they invest too much of their already-limited real estate developer, time and resources into driving one-off transient bookings which lead to Castlewood Group has high guest acquisition costs. The second and third greatest challenges opened their flagship and concerns, respectively, were integrated technology systems and luxury hotel development improved data collection and security. “Hoteliers have access to big data in Asia, Dream Phuket that nobody else does - that is, their own guest data. What we continue Hotel & Spa and to see, however, is the use of disparate, legacy systems that prevent the Dream Beach. The company has “several projects in the real-time automation hoteliers need to do their jobs,” says SiteMinder’s pipeline” in the region. managing director, Mike Ford.

Amatara Resort & Wellness, Phuket, has launched “the world’s first luxury Thai Hammam.” Blending together AccorHotels has opened the Pullman Tangshan in the province of traditional Turkish and Moroccan bathing practices with Hebei. The 316-room new build property is the latest addition to the authentic Thai spa treatments, for the Hammam itself, Pullman network of 27 hotels in the Greater China region. Amatara has created an architecturally designed spa to deliver the unique experience.

20 AHCT April 2016 www.asianhotelandcateringtimes.com I n d u s t r y N e w s

Craft Brew & Co’s third outlet has officially opened in Hong Kong on a mission “to educate people about beers they never knew existed.”

The Banyan Tree Group has announced plans for its first branded residences in Australia - an AU$150 million project with 76 luxury freehold private residences in Brisbane, Queensland. Expected to be completed in 2018, the Banyan Tree development will be housed in a 10-storey property and include four penthouses - three If everything goes according to schedule, St. Regis Hotels & Resorts, part of with rooftop infinity pool and a private garden Starwood Hotels & Resorts will debut in Malaysia this month. It will become the first terrace - 27 three-bedroom apartments and 45 luxury resort to open within the last decade in Langkawi. The property will feature two-bedroom apartments. four overwater villas and 85 suites, including 20 private pool suites with cabanas.

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Asian talent is in high demand across the world Recruiting change It’s a global employment market today and trends are moving towards more aggressive job-jumping and opportunity-seeking from candidates who are geographically flexible. How are the new issues being tackled by the hospitality market? Donald Gasper takes a look

imes are changing fast and the Asian hospitality world is rising to the challenge. In particular, the hospitality colleges of Shanghai, Beijing, Taiwan, Korea, Singapore, Vietnam and the Philippines are producing highly educatedT hospitality professionals who are fast learners, young, hungry for success and highly ambitious. “As we travel the world meeting clients, we have met many Asians who when compared to their western counterparts are head and shoulders above on an academic level,” says Wayne Fitzharris, managing director, Global Hospitality International. “We are repeatedly asked for Asian talent from a wide range of countries.” Asian talent has a far greater success rate, Fitzharris claims, John Terry, regional director and GM, TSM Asia-Pacific because Asians come more prepared to take care of their guests. “We have been massively impressed with the attitude and aptitude of those we have met.” Use technology for your At the same time, the quality of life and the benefits offered to new employees have been a point of discord and do not equate to global reach but don’t keeping loyal, talented and well-educated employees, he says. “In some instances, the lack of provision for wages, benefits, lose your local approach time off and employee facilities all lead to enormous frustrations and resentment, leading many to feel a need to move quickly from and personal touch job to job to find the perfect employer, a better position, a better salary and better prospects. John Terry, regional director “Educate your workforce to take greater care of your guests, but educate your hotel managers to really take a greater interest in the and GM, TSM Asia Pacific workforce who will deliver profits and repeat guests time and time again.”

22 AHCT April 2016 www.asianhotelandcateringtimes.com M a n a g e m e n t

Growing online With the hospitality industry continuing to grow its online presence it is vital to utilise this to engage with the emerging candidate market. “Young people want fast-paced environments, global employment opportunities and training to get there,” says John Terry, regional director and GM of hospitality jobs recruitment specialist TSM Asia-Pacific. “They thrive with technology and want quick results.” The hospitality recruitment and retention space can still be very traditional and sometimes very slow to adapt to employee expectations, interests and trends, Terry admits. However, smart employers can really elevate their brands by streamlining their strategies and promoting their brands while utilising technology such as video interviewing and profiling to attract the best staff and Asian hospitality students are maintain high levels of employee retention. head and shoulders above their counterparts says Wayne Fitzharris Social media have increased the choice for candidates, making them more aware of opportunities both locally and globally. Hotel managers are evolving rapidly and changing the work People have always half an eye open for opportunities and have climate to harness the evolving highly educated workforce, the ability to relocate easily, so employers need to adopt a mixture Fitzharris says. of local and global recruitment searching strategies, Terry says. “A byproduct of more Asian workers travelling internationally “Use technology for your global reach but don’t lose your local to work is that employers in their home countries need to offer approach and personal touch.” more to encourage them to stay or move back and it will be To get the best out of employees and attract the best people, interesting to see over time how this impacts on profitability and a company needs to find applicants interested in it and able to hotel development in the region.” envision long-term career prospects. Cities in the second tier and

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Challenges ahead for hospitality recruitment are hard to predict

Younger staff are more focused on work/life balance Vincci Chung, consultant, HotelsHR

below will always face more challenges recruiting new staff, as applicants automatically assume that centrally located companies will offer more opportunities. Whatever the location, companies need to highlight their point of difference. “Be a little different,” says Terry. “For example, international and global opportunities for candidates do not have to be role- based. Offer global incentive programmes, conferences, training or internships as a point of difference.” If companies are able to highlight these areas, they’ll see an increase in the number of applicants as well as better-quality candidates, while maintaining staff retention and ensuring high employee satisfaction. “In general, hoteliers tend to hire potential candidates by their attitude, their education and their employment background,” says Vincci Chung, a consultant at HotelsHR, an executive search firm based in Hong Kong. “They would like to have new employees who can easily fit into their culture and can adapt to the new environment.”

What’s new New issues that hoteliers face, according to Chung, include the fact that as the hospitality industry grows continuously there seems to be a talent shortage and competitors often target the same candidates. Most of today’s young people seek to develop their careers and would love to work in various departments if possible. However, they may not have the right skill set for certain departments. Some hotels may therefore implement an in-house exchange programme Vincci Chung, consultant, HotelsHR just to let their employees experience how other departments work.

24 AHCT April 2016 www.asianhotelandcateringtimes.com The majority of international chains will also provide transfer programmes for employees to gain experience in other properties overseas. Such programmes give the younger employees a greater opportunity to prepare themselves to move on to the next level. “Though it is always nice to have pre-opening experiences, the younger staff are more focused on work/life balance,” says Chung. “They are very cautious about choosing the right city for themselves. They prefer first-tier cities since the package and environment are better.” Due to budget constraints, most of the time hotels will prefer to find potential employees through social media and/or referrals before they use other resources. Some overseas hoteliers have started to target local candidates, not only because they believe those individuals will understand their culture better but also to save money. Chung says, “As an executive search firmwe still play an important role, especially if there are specific requirements or talents that an organisation is after.” Hoteliers and recruiters are facing different challenges, Chung concludes. “In order to have a win-win situation, hoteliers have to provide training and recognition to their employees. They must prepare them to have a better future and help them understand there are opportunities to grow within the organisation. it is important for new recruits to know there “And recruiters have to constantly think outside the box. is on-going training and education so they can progress and advance their careers We have to seek alternatives for our clients in order to build and maintain strong relationships with them.”

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Challenges ahead for the sector in Singapore (Photo courtesy: Hotel Jen Tanglin) On to the next 50 years! Golden Jubilee celebrations give Singapore’s hospitality industry a shot in the arm, but significant challenges remain, Michael Taylor writes

trong growth in tourist arrivals and a healthy increase in by launching joint initiatives with different stakeholders such as the number of hotel rooms helped Singapore’s hospitality the Hotel Industry Expert Panel and the Hotel Sectoral Manpower industry grow significantly over the last decade. The Plan, which are aimed at facilitating sustainable productivity-driven average amount of money spent on rooms also growth amidst manpower and supply challenges. roseS dramatically. The Hotel Industry Expert Panel was launched in early 2014 “From 2004 to 2014, Revenue per Available Room (RevPar) in partnership with industry experts and thought leaders, with increased from US$72 to US$160 and total room revenue more the aim of reviewing Singapore’s strategies and initiatives to raise than tripled from US$730 million to US$2 billion,” says Ong Huey productivity. Hong, director hotels and sector manpower, Singapore Tourism The Hotel Sectoral Manpower Plan (SMP) is a joint initiative of Board (STB). STB and the Singapore Workforce Development Agency (WDA). Looking forward, however, the industry faces a number of It was launched to support sustainable manpower growth in the challenges, including how to attract and retain local talent, how to industry and ensure that careers in the industry are in line with the meet the needs of increasingly discerning guests, how to enhance expectations and aspirations of the local workforce. productivity and how to improve the overall delivery of service. “STB is also actively working with individual hotels and hotel Operational costs are also expected to rise. groups to tackle specific business and operational challenges,” “To enhance productivity and eliminate redundancies in work Ong says. processes, hotels need to look at incorporating technology into their “This effort aims to ensure that the service experience is operations or redesigning current processes,” Ong says. continually redefined and productivity enhanced.” “This shift towards a productivity-driven approach will ultimately elevate overall service delivery and ensure that the hotel Tripartite partners industry can continue to grow sustainably in the long-run.” Following an extensive makeover, Traders Hotel Singapore STB hopes to strengthen the hotel industry’s competitiveness was relaunched in December 2015 as the Hotel Jen Tanglin

26 AHCT April 2016 www.asianhotelandcateringtimes.com M a r k e t R e p o r t

To enhance productivity and eliminate redundancies in work processes, hotels need to look at incorporating technology into their operations or redesigning current processes Ong Huey Hong, director hotels and sector

Hotel openings in an already busy manpower, Singapore Tourism Board market translate to increased challenges in Singapore even for hotels like The Fullerton Bay Hotel

Singapore. Clifford Weiner, the 565-room hotel’s general manager, “It is seen as a stepping stone to address some of the grass root is enthusiastic about STB’s initiatives. concerns i.e. health care benefits, and social welfare of an aging “We are in full support of the Singapore Tourism Board’s workforce within the labour-intensive industry. This evolving approach,” Weiner says. “The tripartite partners have worked multi-prong approach will equip Singapore’s hotel industry with the together and come up with the Hotel Sectoral Manpower Plan, an flexibility to mitigate changing travel trends and needs.” initiative that sets out a five-year manpower and skills Giovanni Viterale is general manager of two of the hotels in the development strategy.” Preferred group. The Fullerton Hotel Singapore was built in 1928 Josephine Lim, managing director for Southeast Asia of the and originally housed government offices. After being totally re- Preferred Hotels & Resorts group, which has six member hotels in purposed, The Fullerton reopened as a 400-room hotel in 2001 and Singapore, is equally upbeat. was declared a national monument in December 2015. Another “STB’s two-prong initiative is warmly welcomed and supported property, The Fullerton Bay Hotel, opened in 2015. by industry players at large,” Lim says.

SAG_Anzeige_Englisch_BestFoam_215x140_01_FHASingapore_pfade.indd 1 17.02.16 15:40 M a r k e t R e p o r t

Dr Richard Helfer, chairman One Farrer Hotel & Spa

Collaborating with tertiary education is one way of tackling the issues for properties such as the new One Farrer Hotel & Spa Klaus Christandl, general manager at The St. Regis Singapore

Global economic indicators point to challenging times ahead across most industries, it is important we keep a look-out for opportunities Giovanni Viterale, general manager, The Fullerton Hotel Singapore and The Fullerton Bay Hotel

Demand is not keeping pace with the substantial increase in room inventories in Singapore and established properties such as the Royal Plaza on Scots have felt the pinch

Anniversary celebrations propositions to ensure competitiveness,” Christandl says. Viterale believes that Singapore’s 50th anniversary celebrations “The business climate in 2016 is also predicted to be a cautious in 2015 helped to raise the city-state’s profile as a travel destination. one so we are likely to see limited growth in arrivals within the “Business levels continued on a strong pace from 2014 to luxury hospitality segment.” 2015 arising from the increase destination focus on Singapore as it Royal Plaza on Scotts Singapore, which opened in 1974, ramped up to celebrate SG50 last year,” Viterale says. experienced a slight decline in both occupancy and the average “While global economic indicators point to challenging room rate in 2015 compared to the year before. Patrick Fiat, general times ahead of us across most businesses and industries, it is also manager of the 511-room property, attributes this to demand not important we keep a look-out for opportunities.” keeping pace with the substantial increase in Klaus Christandl, general manager at The St. Regis Singapore, room inventories. says that despite the opening of several new hotels in 2015, it was “This year is expected to be a challenging year throughout the still “a good year” for the 299-room property, which opened industry due to the continued softening of the market, with more in 2008. than 60,000 hotel rooms expected to be available by the end of “2016 will continue to see new hotel openings in the market, 2016, which is a significant increase from 57,172 hotel rooms that which will translate into sustained pressure on us to deliver unique were available in 2015,” Fiat says.

28 AHCT April 2016 www.asianhotelandcateringtimes.com M a r k e t R e p o r t

Despite the challenges St Regis management are optimistic for 2016

New initiatives

Hotel Vagabond Singapore opened in a renovated heritage building in October 2015 and is the first hotel in Singapore to host an artist-in-residence programme. Through the initiative, artists from all over the world can apply for residencies ranging from a week to three months. Writers, poets, musicians and other artists in the performing arts are encouraged to apply for the programme. While staying at the 42-room hotel, they are encouraged to mingle and engage with hotel guests and perform at the Vagabond Salon.

Clifford Weiner, GM Hotel Jen Tanglin Patrick Fiat, GM Royal Plaza on Scots Singapore Singapore

“There remains a concern regarding the slowing economy and reduced business from the oil and gas sector.” Facing the labour shortage, hotels are experimenting with various strategies in order to increase productivity and retain employees. “With the current labour crunch, the hotel continues to hire Singaporean/PR [permanent resident] holders,” says Dr Richard Helfer, chairman of the 243-room One Farrer Hotel & Spa, which opened in 2014. “We also maintain a close relationship and synergy with tertiary education institutions and collaborate with them for internship opportunities. Within the organisation, associates of each division would rotate roles which gives them opportunities to enlarge their job scope.”

www.asianhotelandcateringtimes.com AHCT April 2016 29 T e c h n o l o g y

Keyless entry in action in the tech-centric Next Hotel Brisbane Next Hotel Brisbane popular with gadget loving travellers Locked and loaded A series of hotel room break-ins at a US property a few years ago in which door locks were disabled using a device created for less than US$50 spurred many hospitality groups to rethink their security strategies. Since then hotel lock manufacturers have redoubled their efforts to stay one step ahead of the criminals whilst ensuring ease of use, durability, cost effectiveness, and even aesthetic appeal. Michelle Farquhar finds out how they do it

ecent technological innovations Singapore-based SilverNeedle have dramatically improved the Hospitality has taken a deep technological guest experience. plunge with the Next Hotel in Brisbane, It’s clear that guests One such change probably Australia. Revamping a once iconic want greater choice Rgoes pretty much unnoticed by most, property, SilverNeedle is perfecting its while vastly increasing the efficiency and tech-centric operation before expanding the and control capabilities of hospitality management. concept across Asia. Geraldine Calpin, SVP It’s just not optional these days. While The hotel supplies a Samsung tablet many high profile hotel CEOs have device to control a raft of in-room and global head of digital, been keen to distance themselves from amenities, including a digital door key. Hilton Worldwide technology and underline the hospitality Since opening, systems at Next have nature of the business, like many industries, been smoothed out with a very high everyone running a hotel these days has standard in operation now observes Bruce reveal fans of the smartphone check-in and technology close to the heart of Holliday, managing partner of Alpha Samsung tablet operation of hotel rooms - their operation. Hotels & Resorts. Holliday is in the thick and then there are the non-believers. In-house technology development may of similar investment decisions across a “The smart phone app or device based be seen as a financial millstone for global number of Australian sites. technology can be expensive, untested and brands, but there is no doubt technology “Some guests are gushing with praise complicated. If things go wrong you end is very much a sweetener from a guest but it’s been a polarising strategy.” up moving people to another room at two perspective – especially Millennials. TripAdvisor comments from guests o’clock in the morning because the security

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personnel are not IT specialists,” there is a dawning realisation that bundling says Holliday. features is going to be critical to drive the But recent market research study by uptake of apps. Software Advice revealed 60 per cent of IT gurus are starting to consider just respondents are more likely to choose a how many mobile apps guests will be hotel that allows them to open doors with willing to have taking up real estate on their smart phones. their home screens. Some are even musing The survey also points to a growing that Facebook could provide a platform to appetite for self-service check-in ‘kiosks’. consolidate a host of such apps. Waiting in long lines to check-in at staffed Alpha Hotels & Resorts opting for reliable existing tech Australian based Holliday and the Alpha over smartphone apps in its latest development reception after wrangling with airline check- Hotel & Resort portfolio is set to unveil an ins and security is an experience a growing additional 60 guest rooms built on top of an number of guests are happy to jettison. Cards are less existing property at Sydney’s Eastern Creek, Hilton HHonors members were expensive to replace; in the heart of the Sydney Motorsport Park. amongst the first to enjoy the rollout of a Open in coming weeks Holliday is smartphone app with a digital key last year. chips are more reliable erring towards less complex solutions. “We analysed the data and feedback and last longer “For room security RFID (Radio from more than 40 million HHonors Frequency Identification) technology members as well as guest surveys, social Bruce Holliday, managing is continuing to develop. It’s not media posts and review sites and it’s clear partner, Alpha Hotels & groundbreaking but it’s improving. that guests want greater choice and control,” “Cards are less expensive to replace; according to SVP and global head of digital Resorts chips are more reliable and last longer.” at Hilton Worldwide, Geraldine Calpin. Holliday’s in good company. Ritz- Tracking, increased security, compliance Carlton Hotel ICC tower dominates the with industry and insurance standards plus Hong Kong skyline and utlises the the convenience and cost efficiency are RFID technology. significant attractions for the technology. Kaba fitted the 312 hotel rooms with While most phone users have a pass RFID locks as well as the architectural code lock for personal security, data for hardware such as hinges and concealed the digital keys can be wiped remotely closers. Guests can open room doors with a if the phone is reported lost before any contactless device thanks to the microchip unauthorised use. technology. It can’t be accidentally erased by

The smartphone app can carry not only Next Hotel Brisbane has heavily invested in high tech being in close proximity to guest’s the digital key but a raft of information gadgetry mobile phones. letting guests see a map of the floor and request amenities, order food, make in- devices and Bluetooth with iOS to interface room coffee, book spa visits and more, with the computerised doorlock system. prior to arrival. Whilst Hilton and others have It may also display the other doors developed these apps in-house, with the guests can open across the property. focus on guests bringing their own device The technology uses NFC with Android rather than using hotel-supplied devices,

Kaba supplied the RFID tech for doors in the Ritz- Carlton ICC Tower

While Kaba is active in the mobile app development space there is still a healthy interest in this tried and true technology. “Existing technologies have evolved to make the components much more discreet and aesthetically appealing. They’re not the clunky box sitting on the door anymore!” says Holliday. Perhaps there’s a balance to be struck for broad market appeal, in the medium term. “You haven’t delighted guests with the technology but you haven’t alienated

Victoria Harbour suite at the Ritz-Carlton Hong Kong accessed with Kaba FDIS a contactless entry device them either.”

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The Dhara Dhevi Chiang Mai offers a very special welcome The luxury of heritage Paying homage to local culture, art, design and history was top priority for The Dhara Dhevi Chiang Mai 10 years ago and Zara Horner discovers that ethos continues to serve the luxury resort and its guests well

n 2006 the opening of The Dhara Dhevi in Thailand’s taken with the beauty of the north and dreamed of building a hotel north marked the end of a long-held dream of one man, that would capture the essence of Lanna’s unique cultural heritage. Suchet Suwanmongkol and the beginning of a long He set about recruiting “a team of passionate, young Thai journey of luxury in the province of Chiang Mai. architects and designers and together they travelled through IA decade on and though much has changed, much has Thailand, Southeast Asia and beyond, visiting little known sites stayed the same and guest feedback would indicate the resort, which in and out of the way places in search of ideas and inspiration,” prides itself on providing “incomparable luxury, heritage and well- explains Andrew Quinlan, general manager at the hotel. being,” is getting a lot right. In 2001, he purchased 60 acres of land in Muang Chiang Mai Unique in concept and design and built on an unprecedented district and construction on the hotel began. scale, the hotel pays homage to Lanna’s rich melting pot culture Over a five-year period, thousands were involved with the and showcases the beauty of its art, architecture, craftsmanship and project, which became a 123 villa and suite resort. design traditions. The main ethos behind the project was “to preserve the beauty Spread over 60 acres of paddy fields and tropical landscapes The of Lanna culture and to create a space that nourishes the traditions, Dhara Dhevi Chiang Mai is “a virtual kingdom in its own right.” craftsmanship and intangible charms of its people,” says Quinlan. Laid out according to the plans of ancient Thai cities of the past, a series of moats, fortified walls, gateways and thoroughfares Got it all covered provide the backdrop for an assortment of handcrafted buildings Facilities of the hotel include a 3,100 square metre Dheva that draw their inspiration from the architecture of the Greater Spa and Wellness Centre, amphitheatre for cultural events, two Lanna region. swimming pools, seven restaurants and bars, a cooking school, Suwanmongkol, a Thai businessman hailing from the country’s health club, library, Lanna Kids Club, craft village, grand ballroom far south, moved to Chiang Mai in 1999, and was immediately and private meeting areas, a traditional shopping village and a

34 AHCT April 2016 www.asianhotelandcateringtimes.com Andrew Quinlan, GM The Dhara Dhevi Chiang Mai A space that nourishes flavour vibes the traditions, Sirop de Fruit craftsmanship and de la Passion �883 intangible charms Feat. of its people Nectar de Goyave Andrew Quinlan, GM The & Jus de Kiwi* Dhara Dhevi Chiang Mai bakery and delicatessen with home-made cakes, sandwiches and pastries. The Dhara Dhevi Chiang Mai has not only fostered a heightened awareness of northern Thailand’s past but has started to alter the appearance of Chiang Mai’s cityscape itself, for example, the recent refurbishment of The Dheva Spa and Wellness Centre. A palatial 3,100 square metre sanctuary embellished with ornate mouldings and sculptures depicting sacred animals or symbollic Buddhist motifs, loyally recreated by 150 Chiang Mai artisans from the original Burmese template in Mandalay, Myanmar. The whole structure originally took over three and a half years to complete.

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Dhara Dhevi guests are encouraged to learn about every aspect of Thai life from planting rice to basket weaving

The design of the 123 villas and suites remains true to Lanna heritage

the city’s finest builders and craftspeople including painters, woodcarvers, weavers, glasscutters, metalworkers and stucco artisans were called upon to work on this project. They used traditional materials and methods wherever possible to enhance the authenticity and character of the resort’s building,” Quinlan explains.

Passion and drive The resort’s basic aesthetic “begins with the love of Chiang Mai city, driven by a passion for the Lanna history and art of the region’s villages as well as the lost rural architectural styles.” It’s not an overstatement when Quinlan calls the resort “a working museum where traditional Lanna culture and Asian colonial splendour have been carefully brought together in harmony.” The design aesthetic is founded upon the concept of an ancient city, around which, traditional structures - wooden rice barns, Royal Lanna houses and magnificent colonial mansions - have been built in small clusters providing luxury accommodation, restaurants and recreational areas. While there have been changes in colour schemes and building upgrades throughout the 60-acre property over the years, Quinlan says, “The design concepts will remain as they are into the future. However, there is a plan to expand the room inventory and upgrade

Bedrooms fit for royalty some room facilities which will start soon.” The Dhara Dhevi Chiang Mai presents spacious upscale villas and residences, all of which feature traditional Lanna architecture, Dhara Dhevi - which became a Preferred Hotels & Resorts authentic artifacts, luxurious silks and bed linens, complemented by Legend property last year - “didn’t use any particular” design, the very latest modern amenities. architectural or building firms, but rather “a team conformed by Many of the suites, villas, and residences offer private terraces independent local architects and designers who separated after the with sun loungers and some with plunge and swimming pools. resort was finished. Often resort guests today have chosen their destination in order “With the aim to help revive Lanna’s faded arts tradition, to fully immerse themselves in that property; wanting nothing more

36 AHCT April 2016 www.asianhotelandcateringtimes.com R

than not to step foot out of the hotel. However, this doesn’t mean they aren’t looking for daily entertainment. New Version

What to do? The Dhara Dhevi Chiang Mai is the only hotel in Chiang THETHE ONLYONLY BRUSHLESSBRUSHLESS Mai that offers guests a regular daily programme - they can either watch or participate - for arts and crafts demonstrations BLENDERBLENDER ININ THETHE WORLDWORLD such as basket making, bamboo weaving, rice pounding, paper cutting and flower arranging in northern Thai style, as well as a Thai cooking school, and even the chance to ride a buffalo. With more variety of dining options than any other hotel in the area, many of the ingredients used at all of the restaurants come from local nurseries and the hotel’s own organic vegetable garden. Throughout the resort attention to detail is obvious with no ushless opportunity missed to introduce guests to local culture and arts. blender For example, the Horn Bar features masks from different regions # 62 of Myanmar, depicting a variety of mythological characters. “Atmospherically lit, the bar takes centre stage in the middle of the room surrounded by a choice of comfortable leather sofas and high backed chairs,” Quinlan enthuses. “With cool club sounds, stylish seating and excellent mixologists on duty it’s the perfect spot for a pre or post-dinner drinks.” Which seems to perfectly sum up the way the resort presents itself: modern comfort meets historical lineage, and blends perfectly.

The Dhara Dhevi resort is set out to represent a virtual kingdom and sprawls across 60 acres

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www.santos.fr [email protected] F o o d

We just can’t get enough of jam in Asia

Quality jams made with nature’s best fruit. The spread of preserves As the hospitality industry continues to expand and diversify and hotel guests become ever more demanding, so does their appetite for jams and preserves, writes Daniel Creffield

otel guests are some of the pickiest people in the seen before I always buy them. It’s a trend which is definitely world, and hospitality groups who fail to go the extra getting bigger.” mile to keep the customer satisfied do so at their peril. For breakfast The Ritz-Carlton Hong Kong serves an impressive However, as consumers become more range of jams and preserves. Hsophisticated, and hotel groups continue to expand their offering, “The standard 28g portion jar is popular for the main breakfast, providing exactly the right product or service is crucial. also from the hygiene point of view,” says Finds. “We have five basic So while it may seem a relatively minor signifier, the jams and flavours - strawberry, Seville marmalade, raspberry, purple fig and other spreads hotels offer their guests actually say a lot about them. acacia honey.” Conventional flavours such as strawberry and apricot; conventional Meanwhile in the executive lounge guests are offered 215g jars but made in-house; organic or artisanal products; flavours that which include strawberry, orange, wild lemon, pineapple, peach, reflect local influence… all questions to be answered. morello cherry, cranberry, Victoria plum, grapefruit and a diabetic, “There are some jam combinations I love - beetroot and vanilla, low-sugar raspberry preserve. for example - but I can’t serve them to guests; they won’t appreciate “We like to offer a wide range. We also give guests a good it,” laughs Peter Finds, executive chef at The Ritz-Carlton Hong choice for afternoon tea when we now offer a luxurious range of Kong. “They would be sceptical to see savoury items in this context, options, something more unusual, flavours besides the especially for breakfast. But attitudes are changing. common items. “We’re also seeing black pepper and other spices used in these “For this especially we see growing guest interest. They are more kinds of products. The last time I was in Provence, at a farmers’ curious and experimental, and as long as we explain the product market I saw orange marmalade with spices, which was interesting. to them, where it’s from, that it’s worth trying, they will. But they Whenever I come across these interesting combinations I haven’t need to first understand the products.”

38 AHCT April 2016 www.asianhotelandcateringtimes.com Quality jams made with nature’s best fruit. F o o d

We see growing guest interest … as long as we explain the product to them, where they’re from, that they’re worth trying, they will Peter Finds, executive chef, Darbo jams and conserves being increasingly The Ritz-Carlton Hong Kong used to complement savoury cuisine

French chocolatier Jean- Paul Hévin uses jam in his products as well a retailing a stand alone range of jams and spreads

in Japan and one in Hong Kong, also pairs it and his other products such as pastries with jams and purées. One of his best known is an almond cocoa biscuit soaked with raspberry pulp, layered with dark

Jean-Paul Hévin pairs his jams with his other chocolate mousse with a raspberry jam glaze. confectionery and patisserie products As well as using jam in his products, Hévin also sells a range of spreads including honeys and jams. Options market “Our collection of jams is very classic in term of flavours and On the supply side, Darbo AG in Austria, a major we explore and source fruit mainly in France. We use apricots, manufacturer of jams and spreads to the international hospitality strawberries, oranges, rhubarb, raspberries and blackberries.” industry, agrees that while its top sellers are the conventional flavours, there is a growing interest for more unusual varieties. Complements of the chef “Yes, best sellers are our all-natural jams with high fruit content Another major trend the industry is seeing is the use of in traditional flavours: strawberry, apricot, raspberry, blueberry and preserves with cheese and other dishes. orange, with the order depending on the export market,” agrees Finds says his hotel makes several savoury preserves suitable for Martin Darbo, Darbo CEO. cheese, including fig and black pepper, rhubarb and muscat wine, “We produce them in different sizes for the retail and raspberry and star anis and apricot and cumin. foodservice markets. The best-sellers in the foodservice market are “This is very interesting and definitely a trend. You can be more the all-natural jams in 28g mini-jars.” creative, using jam in cooking, for example. We make a bread and And he stresses that while the classics will remain top-sellers, butter pudding using Seville orange jam which gives it a different the company regularly adds new flavours to the product range. dimension, a new texture. Foie gras also lends itself very well to the “We need to offer contemporary varieties that meet consumer use of sweeter, fruity compotes.” need in different countries. We also observe the trend towards less Darbo also says he sees jams and conserves being increasingly artificial colours and preservatives and more natural ingredients, used with savoury cuisine. and as we are offering all natural jams without chemical “Absolutely, not only as a spread for breakfast but to add a fruity preservatives, colouring or aroma, we have the ideal products for kick to yoghurt, cereals, cocktails, as well as to savoury sauces and nutrition-conscious consumers looking for high-quality, naturally salsas. Additionally, jam can be combined very well with cheese, fish tasting jams.” or meat to add a fruity highlight to the dish. In Austria combining In general terms, Darbo says that in almost all countries meat dishes with lingonberry jam is very popular, for example.” strawberry is the number one flavour jam. After this apricot, raspberry and blueberry follow, with orange often number three, especially in Asia where apricot is generally less popular than orange jam. In You can be my Hero baby Europe apricot is usually number two (in Austria it’s number one). “In food service our main sellers are our 28.3g mini Honey in portion cups and mini-jars jars and 14.2g aluminium portions that we sell in four are also best-sellers. and five–star hotels throughout Asia-Pacific as well as to The use of jam is also airlines. Strawberry and blueberry are our best-sellers, the moving into other areas of the latter because of the presumed health benefits. In addition confectionery industry. honey sells very well as Asian consumers tend to use Although primarily using the honey in hot drinks.” high-end chocolate for which he is Pieter-Laurens Bakker, senior regional manager famous, French chocolatier Jean-Paul APAC, Hero Hévin, who has four stores in Paris, five

Hero main foodservice sellers are the 28.3g mini jars

40 AHCT April 2016 www.asianhotelandcateringtimes.com

F o o d

Fresh dairy products such as Isigny butter are fragile and require A slump in the global market has dairy producers looking to Asia for the future careful and quick distribution methods to remain fresh A passion for dairy A developing appetite for diverse culinary delights makes Asia-Pacific the world’s fastest growing market for dairy products, Gigi Onag writes

here is little doubt that 2015 was a difficult year for Lion is home to some of Australia and New Zealand’s most the dairy sector. New Zealand, the world’s top dairy trusted dairy brands. The company says, “While our business is exporter, has been hit by a slump in global milk prices as predominantly domestically focused, we recognise the significant rivals, particularly in the European Union, opportunities that exist for dairy products in growing Asian rampT up production. markets. By 2017, demand for milk in China will exceed domestic Last month the giant farming cooperative Fonterra cut the price production capacity by 17 billion litres. To put that into context, it pays for New Zealand milk solids to a nine-year low, less than Australia’s total annual production is nine billion litres.” half that paid at the height of a China-driven dairy boom And,“We believe the increasing demand for trusted dairy two years ago. products in Asia… [will] unlock opportunities…for In April 2015, European Union quotas on dairy production long-term growth.” were lifted, but this meant, for example, there was more global milk But, the company points out success in Asia requires, “high- output - at a time when China and Russia were demanding less. equity, nutritionally powerful brands.” The economic slowdown in China depressed demand for a In a move bound to have positive knock-on effects, for the first range of commodities, which, combined with Russia’s continued time ever selections for the international chef competition Bocuse embargo on a range of food products including dairy, meant a D’Or will be held in Singapore this month. larger pool of milk was looking for customers at a time when two of Bringing together the region’s best chefs, nine teams will battle the sector’s largest were less present in the market. for five spots to compete in the grand final of the Bocuse d’Or The Asia-Pacific region as a whole is a natural choice. World Cooking Contest. And a top partner in the contest is French It’s not all doom and gloom. By 2025, countries in the global dairy supplier Elle & Vire, perhaps showcasing the growing demand South are expected to consume nearly twice as much milk and dairy and popularity in the region for dairy as an essential products as they did in 1997, and Asia is now the world’s highest menu ingredient. dairy-consuming region, with 39 per cent of global consumption, Cream, butter, milk and cheese make up a huge proportion according to a report by Brighter Green, a public policy action of a chef’s shopping list in Asia now as demand changes and group based in the US. palates develop.

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An appetite for dairy For years now, the Asia-Pacific - led by China and India - has the fastest growing demand for dairy products. And this is expected to continue in the decades ahead. Two-thirds of the world’s middle class will be based in the region by 2030, according to the OECD. And as affluent Asian consumers continue to enjoy rising disposable income, they will have a growing appetite for products from all over the world. For food-loving Asians, putting the world on a plate is an indispensable part of their broadening horizons. “The strong development of French Pâtisserie in Asia-Pacific has created a growing demand for authentic and premium dairy ingredients such as AOP butter,” says Sebastien Lay, Isigny Asia- Pacific sales director, when asked how the consumption of dairy has changed in the last few years in the region’s restaurant and hotel sectors. Isigny is the exclusive representative of the Isigny Ste-Mère brand of dairy products: cream, butter, cheeses. Lay explained: “Isigny Ste-Mère AOP butter is made using traditional manufacturing techniques to enable all the flavour and Desserts such as crème brulee need high quality dairy ingredients aroma to slowly develop, giving pastries a powerful and mouth- watering buttery taste.” But perhaps a contributing factor to the strong reception in Asia-Pacific of premium dairy products is that they are “less

Sebastien Lay, Isigny Asia-Pacific sales director

What’s new This regional emergence of dairy functional products - with their attendant nutritional benefits - has breathed new life to the dairy food sector. In 2014, BMI Research noted that new product introductions in the ice cream, frozen dessert, yoghurt and cheese sectors have attracted a large group of consumers. Indeed, the launch of innovative dairy products such as organic, vitamin enriched and ready-to-eat convenient foods has propelled the dairy products market growth. Predicting global food and beverage trends in 2016, market intelligence agency Mintel said that while consumers’ emphasis on health will remain, the stigma attached to fat will dissipate. And this spells good news for chefs who are loath to compromise taste by using low-fat dairy ingredients. “Consumers’ awareness of the many sources of good and bad fats is ushering in a paradigm shift in which fat content is not the first and foremost consideration in the search for healthy products,” says Jenny Zegler, global food and drink analyst at Mintel.

Asia’s growing love affair with patisserie is having a positive effect on demand for quality dairy products

44 AHCT April 2016 processed” than others available in the market. And this makes these premium dairy products attractive to increasing number of Asian consumers. Keeping things natural is on top of Mintel’s key global food and beverage trends in 2016. “Consumer demands for natural and ‘less processed’ food and drink are forcing companies to remove artificial ingredients,” Zegler notes. Isigny expects Japan,to play a major role on the demand for dairy products in the region. But China is the one to watch. “China has an appetite for quality dairy products,” says Lay. “And this is mostly driven by a fast development of pastry and cafés chains in the country and a growing demand from the hospitality industry.” He added that the development of the pastry and confectionery in the region will ensure strong demand for quality ingredients in the years ahead. “We will see this trend gradually taking roots in fast growing countries such as Indonesia, Philippines and Vietnam,” Lay says. But there is one over-riding challenge to bringing quality dairy products into the region. “Fresh dairy is fragile,” Lay points out. “It is of the utmost importance to find the right local partner to handle distribution. Local regulations can also be a hindrance.” Hire who you want The perfect espresso. Handmade automatically.

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Gerald Kapesa, executive chef at Avani Seychelles Barbarons Resort buys his dairy requirements weekly from local suppliers. His brands of choice include: Dutch Lady milk; Anchor and Elle&Vire butter and Arun and Sharks creams. Over the seven-day period the resort uses around 180 litres of full cream milk and 36 litres of skimmed; Introducing the new WMF espresso. 30 kg of portioned 200g packs of unsalted butter and around 60 litres of ice cream in assorted flavours. Avani We know many great people out there but only a few Hotels & Resorts was launched in 2011 in Sri Lanka and well-trained baristas. With the new WMF espresso you can hire currently has 13 hotels in 10 countries, including Thailand, anyone to be your Barista. It’s revolutionary technology that Malaysia and Vietnam. The first new-build Avani will open grinds and tampers automatically into the portafilter, controls in Thailand this month – the Avani Riverside Bangkok. the brewing ratio and temperature. Further properties are under development in Australia, Bali, That allows everyone to make consistently a perfect espresso. Thailand and the Middle East. Handmade automatically. WMF Professional Coffee Machines.

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hirty years ago to suggest that Japanese consumption of saké would drop would have been considered as preposterous as to Tsuggest the French would drink less wine. And yet in both cases it has happened. Consumers have either reduced their alcohol intake, or turned instead to other drinks - in the case of the Japanese, wine, whisky and shochu. According to Hiromi Paine, who has been responsible for building up the saké business in Hong Kong for wines and spirits importer Fine Vintage, partly thanks to increasing interest in wine on the part of the Japanese and partly thanks to saké breweries trading up and producing a more expensive product, less affluent drinkers now prefer stronger shochu, while saké is thought of as an “old fashioned drink.” Fortunately for Japan’s saké makers, elsewhere it has become highly fashionable. The biggest international markets for it are, in order, the US, Hong Kong and South Korea, with sales to China, Taiwan and Vietnam also growing rapidly, according to Jacky Cheng, a private

Consumers around Asia are increasingly knowledgeable about saké Saké looks west As more people develop a taste for the rich complexity of the unique drinking experience that is saké, Robin Lynam asks who are the brands du jour in the region and what plans do they have to go up against the already well-established big guns?

46 AHCT April 2016 www.asianhotelandcateringtimes.com D r i n k

account manager for Berry Bros & Rudd (BBR). In the important Hong Kong market, which has the highest per capita saké consumption in the world, BBR represents the full range of saké produced by the Katsuyama brewery, established in 1688.

Export growth “Saké exports have been growing significantly since 2010,” Paine says. Traditional methods and pure ingredients to produce an increasingly popular drink “Exports of Japanese saké marked a record high of US$97 million in terms of value in 2014, and those for this year are likely to post a new record.” Consumers around Asia are increasingly knowledgeable about the product. Saké exports have been “When people have Japanese cuisine they like to have saké with it,” says Zuma growing significantly Hong Kong sommelier Juwan Kim. since 2010 “What surprises me is the value they GLOBAL HOSPITALITY PORTFOLIOplace on smoothness. Guests seek a very Hiromi Paine, Fine Vintage smooth texture which I think relates to Chinese yellow wine and also to blended whisky. Many guests are prepared to pay for quality. People ask questions. Is it dry? Is it smooth? Is it high alcohol? Is it fruity? The

Jacky Cheng, a private account manager for Berry Bros & Rudd

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www.asianhotelandcateringtimes.com AHCT April 2016 47

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Nobody drinks the quality sakés warm Howard Palmes, GM Fine Vintage

style ones are very happy with domestic consumption,” says Kim. “We are concerned with uniqueness and exclusivity. We work with Suginoi a small size brewery in Gifu. Outside Japan they only sell to Zuma, Hong Kong. Also with Jyuyondai, a very premium saké, we have selections that are not easy to find in other restaurants.”

Rich history The Jyuyondai brand is owned by the Takagi brewery in Yamagata Province, now under the 14th generation of family management. The Yoshinogawa brewery in Niigata Province, now on the 19th generation, is even older and was founded in 1548. Fine Vintage imports its sakés to Hong Kong. General manager Howard Palmes stresses that Yoshinogawa’s sakés, like any above the basic Futsu-shu grade which is equivalent to western table wine, are not to be served heated in porcelain flasks. “Saké is now generally served cold - particularly saké of any quality. It’s very rare to have it served warm, unless it’s very cheap, or quite cheap and on a very cold day. The moment you get to a quality level of Saké: the perfect accompaniment to Japanese cuisine Ginjo-shu or Daiginjo-shu saké, and you heat it, then all the aromas and everything tasting profile is very important, but guests from lesser known just disappear. Nobody don’t care so much about where it comes producers, with drinks the quality sakés from,” he says. artisanal production warm, I think.” he says. “The trend of wine lovers drinking saké methods being a Although there are is very observable in recent years,” strong selling point. independent bars and says Cheng. Zuma, which has restaurants around Asia with “More and more sophisticated drinkers around 120 sakés on fair saké selections, and there are actively searching for best quality and its list, aims to attract is a trend towards izakayas rare saké all over the internet. The high-end saké connoisseurs and saké bars, particularly saké market has grown dramatically in the with labels not in Singapore, the operators past few years, especially in Hong Kong.” available elsewhere. best positioned for good saké Some saké brands are well established “Most exports service around Asia remain in international markets - among them from Japan are hotels, and restaurants like Dassai, Jyuyondai, and Hakkaisan - but from the big Zuma which are members of as is the trend in spirits, many bars and breweries. The sizeable groups with serious restaurants are also looking to source saké smaller boutique buying power.

Premium saké from the Yoshinogawa brewery

48 AHCT April 2016 www.asianhotelandcateringtimes.com D r i n k

Unlike wine, most saké - even the very are spread across the phenomenal number expensive bottles such as the Jyuyondai, of Japanese restaurants around the region. ‘Kuronawa’ Junmai Daiginjo limited For the traditionally minded, saké edition which Zuma sells for US$1,778 remains the best partner to much Japanese - is intended to be drunk young, and food and is indispensible to its preparation. inventory has to be turned over. “Almost all of the dishes use saké,” says “The sort of Japanese restaurants that Kim. “Even sushi rice. It’s not easy to have are in five-star hotels such as Nadaman at Japanese cuisine without saké.” the Shangri-La, Imasa at The Peninsula, With a new emphasis on education and Kaetsu at the Grand Hyatt about saké in the Asian markets - the have pretty good lists,” WSET now offers a course - more esoteric says Palmes. products are likely to make their way here. Not all saké fans are buying Sparkling saké is already well- from those lists, however, as established in the US and the UK. Non- Cheng points out. Japanese saké is another growth sector. “In countries like US, South Kim points out that saké is also made in Korea and Vietnam saké is mainly California, Hawaii, Canada and Argentina, sold in Japanese restaurants although mostly, he says, in a heavy, old to match with Japanese fashioned style. cuisine. Moreover, some very It may no longer suit the popular taste sophisticated drinkers will buy in the country that gave it birth, but with from online shops in Japan for a history dating back to the third century some very rare sakés that they AD, in Asia and around the world saké can’t find in the local market.” looks likely to be with us for Volume sales of more centuries yet. modestly priced brews, however, Premium saké from the Yoshinogawa brewery E q u i p m e n t

equipment’s versatility as they sampled everything from roast beef sandwiches, wraps, burgers, chicken wings and roast chicken, to grilled cheese sandwiches. Mindful of the need to show its equipment at its best, Rational was very selective in the trade partners whose products it used during iba, says Wolfgang Guth, head of sales-oriented application consulting for Germany, Austria and Switzerland. “We wanted to demonstrate live just how easy it is to prepare these types of products and secure a lucrative, additional profit for their business”. The greatest attraction was the baking quality produced by the SelfCookingCenter. Besides frozen and semi-baked dough balls, the appliance can produce freshly baked goods which particularly impressed bakers who are used to having to prepare

Coming up with the goods for a changing Asian palate (Photo courtesy: Bread Elements) snacks and baked products using different kitchen appliances. “We prepared fresh pastries, pretzels, bread rolls and even profiteroles in the same appliance in which we had also prepared A question roast beef right in front of the spectators,” comments Guth. Thanks to new technology, modern of faith ovens are constantly improving their Two decades ago durability was the major factor when choosing an oven and the industry sought a solid, reliable and lasting investment. Jane Ram discovers that these days, as combi ovens have become ever smarter at baking according to specific requirements, more people are taking the plunge

aked goods have universal visitors eager to view the new attractions appeal. Toast is taking over from on show. congee while innovative cakes The Rational Group is a leading market and pastries are supplanting and technology company for hot food traditionalB desserts and fruit platters preparation in professional kitchens. This across Asia. German company has won numerous The choice of equipment is increasing international awards testifying to the exponentially as manufacturers compete to exceptional quality of its work. produce the most versatile and Rational certainly impressed trade reliable systems. visitors with entertaining live showcases for The world’s leading trade fair for bakery, the SelfCookingCenter, which can prepare confectionery and snacks, the six-day iba snacks and freshly baked goods to in Munich, attracted record attendance bakery standards. Latest Unox machines memorise and store recipes in September last year, with over 77,500 Visitors were intrigued by the

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Rational machinery is increasingly versatile

Rational bakery equipment promises perfection

reliability, performance and even when the chef is not in the kitchen. user-friendly nature. Unique Adaptive Cooking technology Today’s chef can completely delegate removes anxiety about food load adjustment The supervision of the baking process to the and incorrect preheating temperature and intelligent combi oven that understands door opening that may compromise the right tool the result he has in mind, interprets his baking result. settings, registers the variations in humidity The versatility and reliability of Unox for and temperature, detects the actual food equipment sees it widely used in some of load and automatically optimises the baking the world’s most famous restaurants. the right process accordingly, to deliver a consistently For newly-opened Asian flagship of perfect result. Belgian bakery-restaurant chain Le Pain job The newly-launched BakerTop Mind Quotidien in Hong Kong, state of the Maps technology by Unox can suggest to art equipment gives a starring role to the After eight years as pastry the chef how to bake most bakery products, innovative Wiesheu Dibas. chef at Hong Kong’s Four Seasons and still allow him to add a personal touch This in-store baking oven features a hotel, Gregoire Michaud followed that will be memorised and stored by name retractable glass door that slides sideways his dream of opening an artisan along with a picture that enables easy into the housing, ensuring maximum bakery, Bread Elements, where he retrieval by anybody with the same result visibility as well as safety and saving customises breads according to precious space and time. client requirements. The chain’s founder Alain Coumont “Baking has a history of 5,000 trained as a baker when he could not find years and when you consider the right bread for his own restaurant and equipment, it’s a question of what he opened his first bakery in Brussels in you want to achieve in your bakery,” 1990, soon expanding the scope of the he says. Recently he has seen some operation to include simple salads and “welcome innovations… like [an] tartines. Bread has remained the oven loader using a silicon based menu’s cornerstone. mat instead of cotton, ovens with House-made scones, cakes and pastries smart CPUs computing the balance are an important attraction at Apricot, of heat needed on the deck to save Hanoi’s new luxury boutique hotel. energy, new cutting blades to score Executive chef Vu Duc Quan says the bread, and other small machines the hotel selected EuroChef equipment that can help rationalise portioning including ovens, tools and other and dividing. kitchen appliances. “Once you have a good machine “This American brand is renowned to divide your dough without for providing state-of-the-art kitchen stressing it and a great flour to work equipment and appliances designed and with, the only tools you really need assembled in Italy. It gives our chefs the are a wooden table, a reliable oven freedom to bring to life the best recipes as and a pair of skilful hands.” we provide fresh pastries every day for our

The Unox Bakertop model guests,” says Vu.

52 AHCT April 2016 www.asianhotelandcateringtimes.com

E q u i p m e n t

his passport in the safe. We found it shortly after he checked out and our students immediately left to deliver the passport to him at the airport, which enabled him to catch his flight on-time. He was very impressed by our service, while the students learnt a good lesson about what it means to go the extra mile in providing guest service Products such as Safemark’s new as well.” LTX3 quite literally offer peace of mind to hotel staff, and guests An in-room safe gives guests peace of mind, says Toh, and it also helps the hotel minimise in-room theft and eliminates accountability from hotel staff. It’s a false economy to buy cheap safes, he argues. “Poorly constructed safes that Safety first lack proper override capabilities and other key security features cost management time Negative reviews and decreased and money while tarnishing the hotel’s reputation. occupancy… the price paid for the “Unfortunately, some hotels still attempt to cut corners by purchasing wrong in-room safe, Jane Ram discovers inferior safes. Initially, these low-end safes work fine - it’s when there’s an alleged theft hese days an in-room safe is mind as they do not need to worry about that the hotel will regret cutting corners. taken for granted as a built-in valuable items that they don’t want to carry Without the ability to provide evidence that feature in virtually any hotel around when they leave their room, says the safe was not compromised by a copied guest-room. Alan Ip, deputy manager hotel operations key or master code, the hotel owners may TThe design still tends to be rather basic and training at Hong Kong’s Hotel & find themselves in a costly legal situation. but, by comparison with other high tech Tourism Institute (HTI). “Low-end safes are typically installed in-room features, there are few surprises, “From a hotel operator’s point of view, with an active master code, non-existent or good or bad. in-room safes help to lessen our workload easily copied override key, and inadequate “Safety and security are a top priority as compared to before when the front office audit trail. Proper training and software for hotel guests with expected services to team had to help store the guests’ valuables. setup is often skipped when hotels opt for include routine premise patrolling, quality “Nowadays, however, an in-room safe inferior safes, leading to guest service issues. door locks, good interior/exterior lighting, is a standard hotel feature and guests can “Videos of these low-end safes often and in-room safes,” says Philip Toh, easily comprehend its operation as most appear in the news or on the internet Safemark’s VP sales Asia-Pacific. such safes are not challenging to operate demonstrating that a simple tool or code “Hotels that disregard proper security and reset.” can be used to open the safe. Adverse stories measures are likely to be hit with negative Ip says he regards the in-room safe as like this underscore that a safe is only as forum reviews and ultimately decreased more than an additional value-added feature good as the technology inside and the occupancy,” he warns. to enhance guest satisfaction. company behind the design, installation Guests want in-room safes, says Toh. “It also gives us an opportunity to and support.” “While not every guest travels with a 17” impress guests. It is not unusual for guests Safemark’s commitment to quality has laptop, installing a safe that accommodates to forget their items in the safe. At The T garnered loss prevention approvals from larger electronics ensures there is adequate Hotel, HTI’s training hotel, one guest left leading hotel chains around the world, room to secure multiple devices, jewellery, says Toh. travel documents, and other personal “Our safes are carefully engineered valuables. Convenient, 24/7 access to a to strict standards to ensure durability user-friendly safe is also critical to the guest. and performance. We also manufacture “The last thing a guest wants to do is our safes, which means we can maintain wait at the front desk to store or retrieve complete control over product integrity and their laptop when going out for the guarantee spare parts for life. evening.” “Safemark is the only supplier that offers up to a five year product warranty, in Answering needs person or online training and a US$10,000 The ideal safe should have a built-in warranty against theft by forced entry. For recharging socket for use while a laptop is these reasons, Safemark is approved and in the safe. specified by virtually every global chain.” An in-room safe gives guests peace of “The in-room safe is a crucial part of

54 AHCT April 2016 www.asianhotelandcateringtimes.com E q u i p m e n t

guest room facilities, a must-have even for serious investigation.” simple hostels,” says Indra Budiman, general A variety of models is available covering manager Hansar Hotels & Resorts. a range of laptop sizes, and the option of a “It’s easy for clients to keep their top opening model or a conventional valuables safe. And it also protects the hotel front-opening one. from any liabilities, this is why most big The hotel can choose according to hotels place a notification in guest rooms specific market segment, although these to encourage clients to use the in-room safe days the trend will be for a safe that is large after check-in.” enough to hold at least a 15” laptop. It’s a mistake to base safe choice on It’s important to be able to check price, says Budiman. “A good in room whether the safe is open or closed, especially safe is a long-term investment as the At The Mira Hong Kong the in-room safes have smart when guests are checking-out, to ensure that AC sockets to charge portable devices whilst guests are depreciation value of this item can go out and about valuables, tickets and travel documents have all been removed. over 10 years. Safemark’s customer portfolio largely “The best choice will always be the consists of international hotel chains, which model that gives more features and are not inclined to look for the cheapest protection to the hotel in terms of trouble option, says Toh. free operation and easy operation. “They have high security standards “The most important feature is data requiring detailed audit capabilities which retrieving capability when something might record all safe openings and closings. The happen with that safe - theft, claim for full name of authorised users performing missing valuables and so on. The capability emergency openings must also be recorded.” for a complete log track report that can be Budiman cautions: “As with so many printed from its database is vital. things, it is best to get it right at the outset, “Some cheaper models track only buying the most appropriate model rather opening or closing on their report log than cutting corners and later regretting is which is useless in the case of a such a false economy.”

Hotels like Hong Kong’s The Mira pride themselves on providing easy to use in-room safes

The last thing a guest wants to do is wait at the front desk to store or retrieve their laptop when going out for the evening Philip Toh, VP sales Asia-Pacific, Safemark

Today’s safes such at the ones at The Mira Hong Kong are designed to keep all sorts of valuables secure yet easily accessible

www.asianhotelandcateringtimes.com E q u i p m e n t

Outdoor furniture must be on-trend, practical and durable (Photo courtesy: Suniture) Outdoor ranges What are the current needs and trends and how does outdoor furniture add to a hotel’s appeal with guests? Vicki Williams finds out

hen it comes to outdoor and appearance of the furniture is very furniture for the hospitality important in achieving the look and industry it is definitely not required feel, the ultimate goal is for a one-size-fits-all game. all the pieces to be fully functional and WThe ‘wow’ factor has become as comfortable. Adaptions are made where important as the practical aspects, with necessary to achieve this. For example, in outdoor zones now expected to incorporate the Tree Pool Houses where the furniture is and augment a sense of place, one that may designed to be hanging from up above, the change through the day. pieces are anchored to ensure sturdiness Hotels want unique arrangements and and practicality.” suppliers are having to get creative to meet Suniture ranges blend function, design and finish For Sharmilee Agarwal Kapur, founder needs and trends. and director of the newly opened Atmantan According to those interviewed one of will not rot or fade. Outdoor foam makes Wellness Resort, outdoor furniture is used the big trends is that design and form have comfortable seating with no concerns that to make a statement that complements the become as important, sometimes more, they may get smelly and unhygienic – resort, so form becomes the basis than function. there’s no threat of mould or mildew. for function. Victor Moncho, Asia sales manager, for “There are even outdoor carpets “We believe that buildings are like the furniture company, Kettal, says, “Design, at and curtains. There is no need anymore bone structure of the resort and the décor least for our customers, is more important to compromise between aesthetics and and furniture is the resorts than function, the design is a reason that ambience and practicalities.” fashion statement. customers buy our pieces.” To assist those looking for ideas “The outdoor furniture at Atmantan Witchuda Rasri, sales manager, Suniture Suniture even has its own blog sharing was chosen to be trendy, tasteful and such - an experienced supplier of furniture for client examples of how to achieve outdoor that it camouflages itself into the stunning the hospitality industry - says, “These days, areas that are on trend. green landscape. While the furniture has all of these outdoor furniture elements of Of course hotels are quick to emphasise clean straight lines and simplistic design, function, design and finish are already that function is still important. the materials used are eco-friendly wood, made available. Pisit Aongskultong, design director and rattan. The furniture while placed to “One can literally create outdoor dining of Pisud, and the interior designer for maximise the visibility of the views has been and living areas where the furniture and Keemala, which opened in Phuket in especially designed for comfort and use at other elements are in beautiful fabrics that December 2015, says, “While design all times of the day.”

56 AHCT April 2016 www.asianhotelandcateringtimes.com E q u i p m e n t

There is no need anymore to compromise between aesthetics and ambience and practicalities Witchuda Rasri, sales manager, Suniture

Outdoor furniture in Keemala needs to blend with its surroundings

What they want and need oriented resort, where one experiences the been designed to mimic the dips of the land Offering customisation is important for view, every time.” and the wow factor for sure is how all this suppliers. “Clients want to create signature Furniture needs to have a dramatic stylish furniture blends seamlessly into the looks for their outdoor venues, and we get impact too and ensuring this wow factor at stimulating scenery of the resort,” many customisation requests, particularly Atmantan was a high priority. says Kapur. for items such as cushions and umbrella “The furniture chosen while in Keemala’s unusual design, centred covers,” says Rasri. sustainable materials has been styled in a around creating a resort based on the For Kapur customisation meant that the myriad of designs and colours. Right from indigenous stories of Phuket’s four fictitious furniture had to be inline with the overall the kaleidoscopic cushions, different seating clans, meant that customisation and the design brief. arrangements to the unique handcrafted wow factor was key. “Our architects KTGY, Thailand, have wooden benches each piece of furniture Pisit says, “The architecture is a stark conscientiously chosen a minimalistic differs from the other. contrast to most hotel accommodation, so architectural design and created a view- “The contoured outdoor benches have the furniture needed to be in harmony with E q u i p m e n t

popularity of outdoor beanbags, which Suniture call sunbuns. “It is more of a change in perception of what stylish outdoor venues can do in terms of attracting clients and creating more revenue. So instead of just using basic and usually boring outdoor furniture, venues are now looking into making these outdoor spaces more attractive and comfortable.” Ultimately whatever the furniture choice, one aim is to enhance the guest experience. Kapur says, “Our outdoor furniture naturally has to hand hold these outdoor Keemala’s Tree Pool House furniture has to hang from the ceilings experiences for our guests and make every moment memorable. The furniture creates outdoor spaces that allow them to relax and soak in the views. The furniture is comfortable, fashionable and well-placed, therein enhancing its usage and adding to the guests’ overall getaway wellness experience.” Creating outdoor spaces that go beyond the basics, can enhance the guest experience, and importantly can increase revenue. “In most hospitality establishments, adding an outdoor living area can boost foot traffic and improve sales. An outdoor living space creates a more relaxed environment, thereby encouraging people to gather for longer periods of time, and when properly managed, increases food and beverage consumption,” says Rasri.

Outdoor furniture at Phuket’s Keemala needs to be fully functional and comfortable

the creative vision of the resort and at home within the unique topographical conditions.”

Bringing what’s in out One trend that Moncho has noticed is a merging of indoor with the outdoor, with hotels creating environments that encourage lingering by guests. “We are selling more and more accessories, candles, carpets, outdoor lamps, customers not only want the sofa with the tables, they also want to combine it with something more.” Rasri says, “While the usual sun- loungers still have a place, some clients are creating lounging areas that double as food and beverage areas. So we have outdoor sofas that are coupled with low dining tables.” Another trend Rasri has noticed is the The outdoor furniture at Atmantan was chosen to camouflages itself into the stunning landscape

58 AHCT April 2016 www.asianhotelandcateringtimes.com

P r o d u c t N e w s

(Note: product image not representative FHA show samples) The spuds we like

For more than 60 years Lamb Weston has been a leading supplier of frozen potato products, and a keen innovator within the potato industry. Today’s product range includes a variety of sweet, salty, and savoury potato offerings designed to enhance menus; with latest offering fluffy Sweet Things a mashed potato lightly seasoned with dark brown sugar and molasses: “A home-style favourite that works across the menu and in a variety of menu applications,” says the company. Meanwhile the crunchy House Cuts Lattice Chips are made with three simple ingredients – potatoes, vegetable oil and sea salt – and provide “the perfect salty side or a base for signature appetizers.” Lamb Weston is at FHA2016 Hall 7, 7C3-01. Mention their AHCT ad for a free sample (while supplies last). To learn more, call +65 6299 5827.

For more information: www.LambWeston.com/FHA Festive SA wine Moving wellness in Asia forward Wines of South Africa (WOSA) is presenting the second running of the ‘Discover South African Wine Hotel amenity provider Groupe GM has launched its first line of well-being Campaign’, this month. Participating restaurants, and personal care products, More & More. Designed for “the most luxuri- bars, retailers and wine clubs will offer special pairing ous hotel bathrooms,” the line will complement the more traditional ame- menus, happy hour, discounts and free tasting during nity products, such as shampoos and soaps, offered via Groupe GM’s the campaign. Consumers are also being encouraged distributors. One of the line’s key features is a revitalising bio-cellulose eye to tag a photo of their South African wine moment mask, which contains hyaluronic acid to moisturise and soothe. The line with #drinkSA on Facebook or Instagram for a chance also comprises an Oshibori (hydrated towellette) in lavender and green to win a Vintec Classic Series 18 bottles wine fridge. tea scents, make-up removing and refreshing wipes, intimate hygiene gel, The highlight of the campaign will be a tasting of 120 and mouthwash. “The incorporation of a well-being line marks a new area South African wines at a walk-around tasting event. of diversification for Groupe GM, and caters to the needs of increasingly Neil Grant from the South African Sommelier Associa- savvy travellers,” says the company. tion will lead a series of tasting sessions on different styles and grape varieties. And festival visitors can also participate in the wine aroma blind smelling For more information: game, and take home some useful wine tips such as www.groupegm.com wine/food pairing from Ace Lee, senior sommelier of Hotel Icon.

For more information: http://www.wosa.hk/en/lat- est_activities.php?id=550

60 AHCT April 2016 www.asianhotelandcateringtimes.com

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Chili-infused Delights quencher of dairy

New Swedish beverage Caliente has been named Best Adult Premium Drink at the Established in 1932 in Normandy, World Beverage Innovation Awards 2015, and Best New Organic Drink at the Nordic France, Isigny Sainte-Mère is an Organic Awards. Now available regionally, this “sophisticated, yet fiery, drink fills a gap.” independent dairy cooperative owned To date the non-alcoholic beverages sector has been largely confined to sugary sodas, by milk producers which offers a juices, water, and non-alcoholic beer or wine. Caliente is “the first chili-infused premium diverse range of products from butter non-alcoholic drink, without compromising on taste, nature or health,” promises the to cheese and cream, using traditional company. Capsaicin is the hot stuff in chili and, similar to alcohol, activates the reward production techniques. Thanks to the centre in the brain releasing endorphins and feelings of happiness. rich soils of the region products such as the Fromage Blanc have been cre- For more information: www.mynewsdesk.com/se/drinkcaliente ated from milk of texceptional quality. The Fromage Blanc by Isigny Sainte- Mère is a multi-purpose product, an alternative to cream and mascarpone Marking while guaranteeing freshness, subtle acidity and a smooth topping texture safety in both hot and cold dishes. It also brings lightness to desserts and pas- Celebrating over 30 years of guest room tries such as tiramisu or cheesecake security, Safemark, provider of electronic safes to the global hospitality in- (only 8 per cent fat of total weight dustry and the approved supplier of leading hotel brands and management companies, compared to 40 per cent in mascar- now has more than one million installations “and the widest selection of safes”. Safe- pone or cream). Isigny Sainte-Mère mark’s complete line of safes balances the unique needs of designers, operators and Fromage Blanc has a six-months hotel guests. Installations range from luxury to economy properties with models crafted shelf-life. “A competitive advantage to accommodate case goods, walls, closets, and more. All Safemark’s safes include that offers a real flexibility of use to our the industry’s most comprehensive audit trail designed to protect guests’ valuables chefs,” says the company. and shield hotels from alleged losses. For added security, the optional Medeco / Miwa Isigny Sainte-Mère will be at override key system is customised to each property with a unique pinning code. Safe- FHA2016 stand 6D1-08 under the mark includes a manufacturer’s warranty and an exclusive US$10,000 limited warranty French Pavilion. against forced entry on all safes. For more information: For more information: www.eal-group.com www.delios.com.sg The kindest cut

Steak cutlery from Giesser, one of the leading manufacturers of knives and accessories for the food service industry, is ideal for grilled meat with a crispy crust. The cutlery is just the right tool in restaurants where prime-cut meat is prepared and served. The particularly sharp blade of the steak knife made of high-grade special steel has a serrated edge and easily tackles meat with hard crusts. The threefold riveted, ergonomically shaped handle is easy-grip. Steak knives and steak forks are available in three different handle materials: the easy to clean, dish- washer safe POM plastic knife (8750 z 12 p) and fork (9450 p); the durable, hard Palisander wood knife (8750 z 12) and fork (9450 p); and the moisture-resistant olive wood knife (8750 z 12 o,) and fork (9450 o). Steak knives and forks are available individually and in sets of two.

For more information: www.giesser.de

62 AHCT April 2016 www.asianhotelandcateringtimes.com

P r o d u c t N e w s

Cloud-based energy management

Siemens is integrating software from IBM’s Watson IoT Business Unit, including analytics and asset management, into its cloud-based Navigator energy and sustainability management platform in order to “maximise the potential of con- nected buildings and the data they create, Jammin’ it helping corporate real estate owners drive business results and meet energy Hero, the Swiss premium jam and spreads producer, efficiency goals.” This will: leverage internal has recently upgraded its 28.3g mini jar jam range. and external data to benchmark build- Hero mini jar jam, now with 50 per cent fruit, is made ing performance and forecast operational with only natural ingredients and is Halal (Control budgets; predict analytics for fault detec- EU) and (OU) Kosher certified. The mini jars come in tion and diagnosis so issues can be addressed before anything happens; cases of 72 and are available in seven flavours and text recognition and analytics for invoice validation to identify billing errors a honey. Hero sources premium quality fruits from a and enhance data quality; mobile applications enable energy audits and small number of “trusted farmers” in Europe. Hero creation of audit reports from anywhere. is also presenting a new modern design “that better reflects the mission statement: ‘Delight consumers by For more information: conserving the goodness of nature’.” www.siemens.com. For more information: www.hero-group.ch A royal cuppa

Master tea blender Twinings’ has created a special commemorative tea presented in an illustrated, limited edition collector’s caddy, in honour of Queen Elizabeth II’s 90th birthday. The new tea blend uses black teas from three Commonwealth countries. Full-bodied tea from As- sam, India; refreshing Kenyan tea and a rich, smooth Sri Lankan variety. The flavour is described as “bold, bright and uplifting.” And for every commemorative tin Twinings sells a donation to QEST: the Royal Warrant Holders Association Charity, supporting excellence in British craftsman- ship will be made. Queen Elizabeth is Head of State and Church in the UK of course, but also her famous hats and love of horse racing are symobil- ised on the tin.

For more information: [email protected] The charge is on

With phone charging now an expected service for hotels, bars and restaurants, the Novi powers up eight Flowering health portable batteries wirelessly at once using a por- table charging station. Lent or leased to guests and Rose Drops is a new customers, each portable battery also contains two mountain spring water with in-built charging cables - one for the iPhone 5+ and extract of Bulgarian rose one for Micro USB. This means businesses can give oil produced in a certified out several at a time and never have to worry about distillery in Bulgaria. This the hassle of tangled cables lying around. Trials have water has lower minerali- noted customers stay longer, are more satisfied and sation said to be beneficial spend more money as a result of being able to charge for health. their devices on-site.

For more information: For more information: www.indiegogo.com/proj- www.rose-drops.com ect/preview/0b16ede7

64 AHCT April 2016 www.asianhotelandcateringtimes.com Harvesting nature

Further to its launch last year, Dudson has extended its Har- vest range adding more shapes and a new colour – Natural, which “provides scope to mix and match colours to suit ca- sual dining environments,” the company says. There are now bowl cups and saucers and more sizes as the Harvest range is designed to “exaggerate imperfections that are engineered into the mould, including ‘wobbly’ edges. Every item is hand- finished with a sponged rim which naturally drips to create a unique piece.” It’s an authentic hand-crafted appearance in mass production, “without compromising the durability,” Dudson promises.

For more information: www.dudson.com C u l i n a r y N e w s

Spanish GM knows his stuff sustainabilty

James McStay Ong, general manager of Marco Polo Hotels Hong One of Spain’s most celebrated chefs, Chef Manzano Kong, is presenting his favourite Reuben sandwich and classic Mojito whose Casa Marcial was awarded two Michelin stars at three Marco Polo hotels in Hong Kong. Ong’s Reuben sandwich in 2009, is a firm believer in using established cooking won first place in the Signature Dish Cooking Competition during techniques with modern interpretations of traditional the Marco Polo’s General Managers’ Conference 2015. Apparently, dishes and this month his skills will be showcased at “It takes minutes to make but a lifetime to master!” Ong believes the the Mandarin Oriental Singapore, where a farm-to- perfect drink to accompany the Reuben is the classic Mojito, with table promotion is also running. This refers to locally silver rum, lime, sugar, fresh mint and club soda. produced sustainable food, usually organic.

For more information: www.marcopolohotels.com For more information: www.mandarinoriental.com Meatless Mondays

Eaton, Hong Kong has teamed up with social enterprise Green Monday to launch a special menu in their Chinese, Japanese and Western restaurants. Green Monday is a non-profit organisation encouraging healthy and environmentally friendly living in Hong Kong. Their pioneer project is to encourage diners to “go meatless on Monday” as a means of reducing their carbon footprint and improving Au naturel their health. In support of this initiative, the outlets at Eaton, Hong Kong, including the award-winning Chinese restaurant Yat Tung The natural wine trend that has become a global Heen, Izakaya-style Japanese restaurant Yagura and al-fresco lounge marvel, especially in New York, London and Tokyo, bar T Garden and T Bar are offering a variety of vegetarian food has arrived in Asia. Hong Kong eatery MyHouse options every Monday. supports the growing interest in natural wines, and is presenting some rare bottles from France, Italy, Spain, For more information: www.eatonhongkong.com Georgia, California, Australia, New Zealand and Chile amongst others. Natural wines are made with the least possible use of chemicals, additives and technological procedures including pesticides, sulphur, herbicides and over 200 other additives that are legally permitted in wine. The grapes are handpicked, indigenous yeast is used, there is low to no filtering and no chaptalisation – adding sugar to increase the alcohol content after fermentation. To be a natural wine, grapes must be farmed in an organic or biodynamic way. Alison Christ, founder and GM says, “At MyHouse, being natural runs in the heart of everything we do.” The offerings include ‘orange wines’ which are made with white grapes with their skins and seeds, known as ‘skin contact’. Orange wines have little to no floral and fruit characteristics. They have sour taste from the wild yeast fermentation and nuttiness from oxidation.

For more information: www.MyHousehk.com

66 AHCT April 2016 www.asianhotelandcateringtimes.com SeSerSevingrvingrving wine wine wine by b theyb ythe the glass glass glass from f rfromom the the the bottle bottle bottle - the -- thethe ideal idealideal solution solution for forpro pvidingrrovidingviding a quality aa qualityquality ser vicese serrvice viceto y to ourto y your customeour custome customers. Wrsr.ines W. W ineBarine Bar displ Bar displ adisplys aysays Serving wine by the glass from the bottle - the ideal solution for providing a quality service to your customers. Wine Bar displays youryouryour bottles bottles bottles, sto, sto, rstoesres rthemes them them at aan at tan idealan ideal ideal se rse vingserrvingving temper tempertemperatuartue andre and prese prresevesrr vvtheeses the theflav flouflaavrvousou ofrrs sopen of of open open bottle bottle bottles. Practicalits.s .Practicalit Practicality, tey,cy hnologyte, technologychnology and and and your bottles, stores them at an ideal serving temperature and preserves the flavours of open bottles. Practicality, technology and designdesigndesign to quito quicklyc kboostly boost your yyourour wine winewine tur ntutuorvrnenoro.vveer.r. design to quickly boost your wine turnover.

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eurocavepro.hk C u l i n a r y N e w s

A lifetime Channelling of learning chocolate

David Thompson, chef at No country’s history is more Bangkok’s Nahm and Long infused with chocolate than Chim in Singapore has been Switzerland. Now, guests of named the 2016 recipient Swissôtel Hotels & Resorts of The Diners Club Lifetime can be fully immersed in the art Achievement Award. The and taste of authentic Swiss honour is part of the Asia’s chocolate through “lively and 50 Best Restaurants awards interesting experiences” at its programme, sponsored by properties worldwide. 2015 S.Pellegrino and Acqua Panna. Australian-born Thompson statistical data shows the has earned a reputation as a world authority on Thai food. A Swiss are not only the largest staunch culinary traditionalist, he’s known for tracking down consumers of chocolate, but centuries-old cookbooks of former Thai matriarchs to revive that the average Swiss person eats almost 20 pounds of the bold flavours of authentic Thai cuisine. it each year and now the hotel group wants to “celebrate chocolate as a dynamic, complex and inspiring ingredient that For more information: www.facebook.com/ enhances both body and mind.” Asias50BestRestaurants For example, later this year Singapore’s Swissôtel The Stamford will launch its own chocolate bar – a milk chocolate with a blend of honey and nougat flakes.

Ever more glam For more information: www.swissotel.com/infographics/ best-chocolate-pairings/ M Restaurant Group has officially launched Glam, a Shanghai dining lounge and bar at 5 on the Bund - the same address that has been home to M on the Bund restaurant. Spearheaded by entrepreneur Michelle Garnaut, the restaurant collection began with the opening of M at the Fringe in Hong Kong (1989), then in Shanghai with M on the Bund (1999), and The Glamour Bar (2006) and in Beijing’s Tian’anmen Square, Capital M, (2009). Glam’s sharing plate menu has been created by executive chef Hamish Pollitt.

For more information: www.m-restaurantgroup.com

Fashionista-style tea

This month, Hong Kong’s The Upper House is presenting the Diane von Furstenberg (DVF) Afternoon Tea at Café Gray Deluxe, inspired by DVF Spring Collection 2016 – Fortuna. DVF Spring Collection 2016 starts with an image of the first painting DVF bought for herself: Fortuna, the Roman goddess of fate and fortune, representing happiness, colour and joie de vivre. The highlights of the tea set are Sea Buckthorn Berry Macarons in DVF’s Peace Palm Saffron print, Strawberry- Jasmine Short Cake with DVF’s signature lips and Mousse of Crème De Cassis with a touch of DVF spring colours.

For more information email: [email protected]

68 AHCT April 2016 www.asianhotelandcateringtimes.com C u l i n a r y N e w s

Artistic menus

Hong Kong’s Bibo - a Relais & Châteaux member - is described as a “haven for artistic expression and contemporary French cuisine” and has welcomed renowned Portuguese artist, Vhils, as its latest muse. Awwww shucks Executive chef Mutaro Balde has worked alongside the artist to create a menu. Around 20 original artworks The Oyster Shucking Championship of 2016 makes its comeback from Vhils’ portfolio will be exhibited at Bibo and will to create the next big oyster-shucking star this month. It’s the fifth be complemented by a special tasting menu known edition of this annual event, which is always followed by a sumptuous as ‘Debris’ plus a cocktail menu specially created by seafood buffet. Co-organised by Cafe Deco and Worldwide Seafood, resident award-winning mixologist, Timothy Ching. The the championship gathers “the best and most respected oyster menus will be based on the artist’s likes and each dish chefs to race for the great honour and marvellous prizes.” The oyster inspired and named after a Vhils piece. For example, masters will go head-to-head in various heats as they shuck 30 fresh dessert course is Erode: a white chocolate mousse Irish rock oysters in front of a panel of veteran oyster experts. Based topped with hazelnut rocks, blueberry balsamic sauce on their speed, presentation and quality of the shucked oysters, the and raspberry sorbet. judges will decide who has what it takes to be the next big rising star.

For more information: www.bibo.hk For more information: www.cafedecogroup.com WofA16 210x297mm AHCT Apr16 Ad.ai 1 14/3/16 11:15 am

E v e n t s www.worldoffoodasia.com

ONLINE VISITOR Date event Details ORGANIsER PRE-REGISTRATION ENDS

Apr 5-8 Horeca Established in 1993, HORECA is the region’s largest Hospitality Services s.a.r.l. 2016 Biel Beirut Central district annual meeting place for both the Hospitality and Food Dekwaneh, Main Road, Borghol bldg. , 2nd FL & Beverage Service Industries. HORECA 23rd edition P.O.Box 90155 Jdeidet El Metn 1202 2020 22 MAY 2016! includes The International Trade Show for the Hospitality Beirut Lebanon & Foodservice Industry, The International Trade Show T.9611480081 for the Food Industry and Beirut International Wine & E. [email protected] Drinks Fair HTTP: Hospitalityservices.com.lb

Apr 12-15 Food&HotelAsia2016 Food&HotelAsia2016 (FHA2016) is the leading Singapore Exhibition Services 2016 The 20th International Food and most comprehensive international food and hospitality Tel: +65 6233 6638 & Drinks, Hotel, Restaurant, trade show in Asia. Occupying an area of 93,000sqm, Email: [email protected] 25.-29.05.2016 Bakery & Foodservice Equipment, FHA2016 encompasses 6 specialised shows featuring www.foodnhotelasia.com Supplies & Services, Exhibition and more than 3,000 exhibitors from over 70 countries/regions NEW! Conference with FHA Culinary and 54 international group pavilions. Besides the wide IMPACT Exhibition Center Hall 1-4 Challenge Singapore Expo range of exhibits, a series of world-class competitions, IMPACT Challenger Hall 1-3 conferences and fringe activities provide a holistic show experience for over 68,000 trade attendees from 90 IMPACT Exhibition and Convention Center countries/regions to source, network, learn and explore new business opportunities Bangkok, Thailand in one single platform.

Apr 12-15 ProWine ASIA 2016 The inaugural ProWine ASIA 2016 has attracted strong Singapore Expo, Hall 10 2016 international participation from worldwide renowned Website: www.prowineasia.com International Trade Exhibition for wine and spirits producers, distributors and industry stakeholders. The most relevant trade fair of its kind in Food & Beverages, Food Technology Southeast Asia, the event will be held alongside the 20th installment of FHA2016 for the first time.International and Retail & Franchise in Asia group pavilions and individual exhibitors across 17 countries and regions have signed up which reflects the growing market opportunities in the region, which will see seven million new prospective drinkers join the market yearly, with a 13 per cent increase in spending.

Apr 13-15 Hospitality Technology Expo Asia Pacific’s largest and most definitive professional Baobab Tree Event Management Company Limited C 2016 (HTx) audiovisual and information communications technology Room 1709-10, 17/F, APEC Plaza, exhibition, Hospitality Technology Expo or HTx, 49 Hoi Yuen Road, M Hospitality Hospitality Experience Technology Technology Expo® Expo® will offer a platform where hoteliers and hospitality Kwun Tong, Kowloon, Hong Kong industry professionals can meet with products and services Tel: +852 3520 3187 Y C:13 M:86 Y:95 K:0 R:214 G:69 B:29 Hospitality Technology Hospitality Expo® Technology providers to learn about and procure the latest technology Fax: +852 3520 3618 Expo® CM

C:88 M:82 Y:9 K:0 R:54 G:64 B:143 solutions critical to their success. www.baobab-tree-event.com

Hospitality the Technology Hospitality MY Expo® Technology Expo® C:75 M:32 Y:100 K:0 R:74 G:137 B:55 Apr 13-15 Wine & Gourmet Japan 2016 Wine & Gourmet Japan is the only dedicated wine, beer East Hall 3,Tokyo Big Sight

2016 and spirits networking business platform in Japan. The Tokyo, Japan CY trade exhibition offers you a myriad of opportunities to www.wineandgourmetjapan.com Presents meet with the top decision makers of the industry, which Email: [email protected] CMY include food, beverage, wines and spirits importers, Tel : +65 6500 6745 wholesalers, distributors, hotels, restaurants, and catering K buyers. Best May 25-29 THAIFEX-World of Food Asia The 13th International Trade Exhibition for Food & IMPACT Exhibition Center Hall 1 – 4 2016 2016 Beverages, Food Technology and Retail & Franchise in Asia IMPACT Challenger Hall 1 – 3 will showcase 14 segments, covering 80,000 sqm. More IMPACT Exhibition and Convention Center Bangkok, Thailand in Asia than 38,000 trade visitors are expected to visit one of Asia’s largest annual event. www.worldoffoodasia.com Email: [email protected] Tel : +65 6500-6712 THAIFEX-World of Food Asia has expanded to IMPACT Exhibition Center Hall 1-4!

May 25-29 World of Seafood 2016 The 4th International Trade Exhibition for the Seafood IMPACT Exhibition Center Hall 1 – 4 2016 Industry is back! The annual event has seen double-digit IMPACT Challenger Hall 1 – 3 growth over the years, and it is expected to continue the IMPACT Exhibition and Convention Center Other 2nd Asian Food Franchising Forum growth trend. World of Seafood will be held at a new Bangkok, Thailand 80,000 sqm after new location in IMPACT Challenger Hall 3 in 2016, and held www.worldoffoodasia.com activities @ alongside World of Coffee & Tea, World of FoodService Email: [email protected] expansion, across 7 Halls and THAIFEX-World of Food Asia. Tel : +65 6500-6712 Artisan Café and Boncafe 2nd Celebrity Coffee Bar May 25-29 World of Coffee &T ea 2016 The 3rd International Trade Exhibition for the IMPACT Challenger Hall 1 2016 Coffee and Tea Industry in Asia returns with a brand IMPACT Exhibition and Convention Center 1,800 International Training new experience! The new and bigger location at IMPACT Bangkok, Thailand Exhibitors from Challenger Hall 1 will see industry players with new coffee www.world-of-coffeeandtea.com Sessions 4th World of Food Safety Conference and tea tools, together with new techniques. The event is Email: [email protected] Background Shadow of the cup & bean White version Text color C15 M30 Y40 K20 C30 M60 Y70 K70 C50 M80 Y100 K60 C40 M60 Y70 K60 more than 30 countries

NOTE: White version of World of Coffee & Tea logo to be used only on Black or Brown background expected to showcase a continual growth trend in both Tel : +65 6500-6738 exhibiting companies as well as trade visitors. 11 Trend May 25-29 World of FoodService 2016 Serve The Best in Asia – The annual trade exhibition IMPACT Challenger Hall 1 5th Thailand 1st Trend 2016 for the FoodService, Catering and Hospitality Industry IMPACT Exhibition and Convention Center Trade Visitors Topics covering Bangkok, Thailand 38,000 Ultimate Chef Zone & Organic is returning to Bangkok, Thailand! Providing exhibitors Organic, Gluten-Free, and trade visitors with a platform to bridge the industry www.world-of-food-service.com expected over trade days Challenge needs, World of FoodService is expected to welcome more Email: [email protected] Supermarket Background C0 M0 Y30 K0 C0 M90 Y100 K0 Halal and more than 38,000 trade visitors to the show. Tel : +65 6500-6738

May 26-27 World of Food Safety 2016 The 4th annual World of Food Safety Conference IMPACT Exhibition and Convention Center 2016 will continue to stay focused on food safety and quality Bangkok, Thailand Endorsed by Jointly organized by assurance in Asia. The event provided a platform where www.worldoffoodasia.com Koelnmesse Pte Ltd new partnerships were formed and existing ones Email: [email protected] reinforced during the many networking receptions. Tel: +65 6500 6743 Ms. Lynn How Tel: +65 6500 6712 Fax: +65 6294 8403 The Thai Chamber [email protected] of Commerce 70 AHCT April 2016 www.asianhotelandcateringtimes.com WofA16 210x297mm AHCT Apr16 Ad.ai 1 14/3/16 11:15 am

www.worldoffoodasia.com

ONLINE VISITOR PRE-REGISTRATION ENDS 22 MAY 2016!

25.-29.05.2016 IMPACT Exhibition Center Hall 1-4 NEW! IMPACT Challenger Hall 1-3 IMPACT Exhibition and Convention Center Bangkok, Thailand

International Trade Exhibition for Food & Beverages, Food Technology and Retail & Franchise in Asia

C M Experience Y CM the MY

CY Presents CMY K Best in Asia THAIFEX-World of Food Asia has expanded to IMPACT Exhibition Center Hall 1-4!

Other 2nd Asian Food Franchising Forum 80,000 sqm after new expansion, across 7 Halls activities @ Artisan Café and Boncafe 2nd Celebrity Coffee Bar 1,800 International Training Exhibitors from Sessions 4th World of Food Safety Conference more than 30 countries

11 Trend 5th Thailand 1st Trend Topics covering 38,000 Trade Visitors Ultimate Chef Zone & Organic Organic, Gluten-Free, expected over trade days Challenge Supermarket Halal and more

Endorsed by Jointly organized by Koelnmesse Pte Ltd Ms. Lynn How Tel: +65 6500 6712 Fax: +65 6294 8403 The Thai Chamber [email protected] of Commerce

E x h i b i t i o n s

Hospitality prowess

his month’s HORECA exhibition at Biel, Lebanon will “reaffirm the region’s prowess in the hospitality and foodservice industries,” show Torganisers promise. The 23rd edition of HORECA is forecast to bring together more than 330 exhibitors and 15,000 trade visitors over 15,000m2 of exhibition space. Seen as the meeting place for industry professionals, experts and key players, the event fosters a dynamic forum for networking and new business opportunities. Food and beverage forerunners, catering companies, technology firms, packaging and labelling suppliers, plus numerous other professional enterprises linked to the sectors will showcase the latest products and industry trends. “HORECA has become synonymous with innovation, creativity and synergy, which is why we attract so many foreign visitors from KSA, Kuwait, Jordan and Egypt. Like every year, our international pavilion area will be vast, hosting to date Iran, Turkey, France, Italy and Syria,” says Randa Dammous-Pharaon, project manager for HORECA Lebanon. The 2016 edition will offer a more local flavour, with Mediterranean gastronomy high on the agenda. The Hospitality Salon Culinaire will feature a number of new categories to promote local cuisine and more than 20 daily competitions and workshops, from bartending and bed making to service and olive oil, will also feature on the four-day programme. COMING UP HORECA Biel, Lebanon 5 – 8 April 2016 www.horecashow.com

72 AHCT April 2016 www.asianhotelandcateringtimes.com

E x h i b i t i o n s

Supplying PUBLISHED SINCE 1976

the goods Encompassing: You can subscribe online at our website n Hotels n Restaurants www.asianhotelandcateringtimes.com n Catering operations n Equipment n Technology n Human Resources n Investment s imported hotel supplies products continue Essential reading for: to expand at an almost overwhelming rate n General Managers n Restaurant Owners and Operators into Asia, Xinji Group, the region’s “largest n F&B Managers hotel supplies commercial operator” and the n Executive Chefs n Purchasing Managers China Hotel Supplies Association, through Guangzhou Purchasing Managers A n Human Resource Managers Huazhan events organisers will present the 14th edition n IT and EDP Professionals n of the China (Guangdong) International Hospitality Executive Housekeepers n Marketing Managers Supplies Fair (HOSFAIR). n Developers and Investors Local and overseas hotel supplies producers, agents and distributors will be represented. Subscribe Today! There will be 10 series of exhibits covering an area Asian Hotel & Catering Times of 600,000 square metres of exhibition space. (AHCT) has been serving the More than 4,000 exhibitors are expected to display Asian-Pacific region as a familiar the very latest technology and products available to the and trusted industry publication hospitality industry. for three decades, and is widely The show will host several sectors: Hotel Equipment acknowledged to be the only and Supplies; Kitchen Equipment; Hotel Furniture; magazine that covers all aspects Hotel Textiles; Freezing Equipment; Tableware and of the hospitality industry. Accessories; Cleaning and Laundry Products and Equipment; Interior Supplies; Intelligence and POS Systems; Hotel Lighting; Food & Beverage; Wine and SUBSCRIPTION FORM Spirits; Ice-cream; Canned and Processed Food; Coffee and Tea; Bakery Products; and Dairy Foods. Hong Kong HK$450 (12 issues) Overseas US$108 (12 issues) Macau HK$500 (12 issues) Guided by the “spirit of innovation, cooperation Hong Kong HK$810 (24 issues) Overseas US$200 (24 issues) Macau HK$950 (24 issues) and internationalisation, HOSFAIR Guangzhou makes every effort to build a [total] brand fair for the Name: ...... Title: ...... hospitality industry,” say organisers. The show aims to provide “the most effective Company: ...... Position: ...... media for hotel supplies, manufacturers and traders to introduce their brands into home and Address: ...... international markets.” ...... Country: ...... Tel: ...... Fax: ...... Email: ...... COMING UP I enclose a cheque/ bank draft for (HK/US) $, payable to Media Transasia Ltd. HOSFAIR Please debit my AE VISA MASTER Card account for $ ...... China Import and Export Fair Complex Card No: ...... Expiry Date: ...... Signature: ...... 8 – 10 September 2016 Date: ...... CVV no:...... New subscriber Renewal Industry: ...... www.hosfair.com Hotel Catering Manufacturing Suppliers Others ......

MAIL or FAX to: MEDIA TRANSASIA LTD 75/8 Ocean Tower II, 14th Floor, Sukhumvit 19, Sukhumvit Road, Klongtoey-Nue, Wattana, Bangkok 10110 Thailand Tel: +66(0) 2204 2370 #180 Fax: +66(0) 2204 2387 E-mail: [email protected] www.asianhotelandcateringtimes.com 74 AHCT April 2016 www.asianhotelandcateringtimes.com

2.AHCT AHCT sub SEPT_15_P36-P64.indd form A4_NEW.indd 1 59 21/08/201520/08/2015 20:5820:38 PUBLISHED SINCE 1976

Encompassing: You can subscribe online at our website n Hotels n Restaurants www.asianhotelandcateringtimes.com n Catering operations n Equipment n Technology n Human Resources n Investment Essential reading for: n General Managers n Restaurant Owners and Operators n F&B Managers n Executive Chefs n Purchasing Managers n Human Resource Managers n IT and EDP Professionals n Executive Housekeepers n Marketing Managers n Developers and Investors Subscribe Today! Asian Hotel & Catering Times (AHCT) has been serving the Asian-Pacific region as a familiar and trusted industry publication for three decades, and is widely acknowledged to be the only magazine that covers all aspects of the hospitality industry. SUBSCRIPTION FORM Hong Kong HK$450 (12 issues) Overseas US$108 (12 issues) Macau HK$500 (12 issues) Hong Kong HK$810 (24 issues) Overseas US$200 (24 issues) Macau HK$950 (24 issues)

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Please debit my AE VISA MASTER Card account for $ ...... Card No: ...... Expiry Date: ...... Signature: ...... Date: ...... CVV no:...... New subscriber Renewal Industry: ...... Hotel Catering Manufacturing Suppliers Others ......

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2.AHCT AHCT sub SEPT_15_P36-P64.indd form A4_NEW.indd 1 59 21/08/201520/08/2015 20:5820:38

E x h i b i t i o n s

Record breaking

ll eyes will be on Asia’s leading annual F&B event next month, organisers say. THAIFEX – World of Food Asia (WOFA), returns “bigger and better than ever” with a record-breaking 80,000 sqm, located atA Bangkok’s Impact Exhibition and Convention Centre. With 10,000 sqm more exhibition space than last year, the 13th edition of THAIFEX- World of Food Asia will feature 1,800 exhibitors from 27 countries, a 7 per cent increase from last year’s show. THAIFEX-World of Food Asia, Asia’s “leading annual food and hospitality show,” features a five-day showcase providing a platform for regional and international food importers and exporters to connect with trade visitors from Asia and worldwide. Organisers project an 8 per cent increase in trade visitors; aiming for a total of 38,000 in 2016. International participation has increased by 13 per cent this year, with new country groups Brunei, Cambodia, Indonesia, Chile, India, Norway and Ukraine participating. This makes a total number of 20 country groups participating. Germany will be the official country partner for 2016. Included in the rundown: • The Thailand Ultimate Chef Challenge (TUCC) which will have a new category this year – the ‘Bakery & Pastry Challenge’ to cover innovative cakes and desserts. More than 1,000 chefs from 10 countries will compete • Celebrity Coffee Bar (CCB): Featuring Australia’s Sasa Sestic - a 2015 World Barista Champion, CCB aims to showcase the steps to make the perfect cup of coffee • True Artisan Café by La Marzocco: The True Artisan Café is an original ‘pop-up’ rotating roaster coffee shop concept that La Marzocco established for events and trade shows to celebrate local, independent coffee communities • World of Food Safety Conference: this informative educational programme features world-class professionals and experts unveiling and discussing the latest food-related innovations and trends on Food Safety • THAIFEX Trend Zone: market research company, Innova Market Insights, THAIFEX-World of Food Asia 2016 official COMING UP knowledge partner will present the latest consumer trends in product THAIFEX – World of Food Asia development with special insights on packaging, technology and Impact Exhibition and flavor drivers. This includes forums surrounding ‘clean label’ and ‘free-from’ movements, to name a few. Convention Centre • THAIFEX Trend Topics provides insights on 11 trend topics 25 – 29 May 2016 including Organic, Franchise, Halal, Kosher, Vegan, Vegetarian, www.worldoffoodasia.com Finger Food, Ingredients, Gluten-Free, Private Label, and Health and Functional Food. Experience The Best In Asia Specialist shows within THAIFEX – World of Seafood, World of Coffee & Tea and World of FoodService also continue to grow with their own programmes, highlights and industry stars.

76 AHCT April 2016 www.asianhotelandcateringtimes.com

R e p o r t

What does Oakwood Worldwide want to achieve at the Worldwide ERC conference in Shanghai? Talking [We are looking for ways] to re-engage with clients and industry partners on a one-to-one basis, collaborate with key decision makers and build new relationships on the ground, especially in China, workforce where it has become a top destination for overseas assignments.

How is the face of talent mobility in APAC changing? What mobility are the trends you have identified for the future? We’re seeing several emerging trends in talent mobility in Talent, retention and the APAC: assignees are getting younger, there are more cross-Asia assignees, shorter stays are replacing longer stays, an increasing focus future: TJ Spencer, VP sales, on duty of care and cost containment is a key factor for companies. and MD APAC for corporate ● Studies show that the largest age group now are in their 30s instead of the previous largest segment, who were in their 50s. housing and serviced With the millennial generation coming of age and expected to make up 75 per cent of the workforce by 2025 and baby apartment group Oakwood boomers continuing to retire, this may skew even younger in Worldwide, speaks the coming years. Younger workers also mean different lifestyles and different accommodation needs with AHCT ● We’re also seeing more intra-Asia assignees than we have in the past. Employers are recognising the need for local talent to gain international experience in order to learn skills and secure their future in the global marketplace ● Organisations are also increasing the share of regional roles and consolidating roles in Asia-Pacific. This is a direct result of a relative shortage of experienced and skilled domestic talent at senior levels, as well as pressure on organisations to increase their regional footprint to ensure business success ● Additionally, the trend is for the international assignments to be shorter than they were previously, with an increasing percentage of them lasting for less than 12 months. These shorter assignments are generally because companies are filling technical or managerial skills gaps ● Duty of care is now high on the agenda for many organisations, following a series of well-publicised international incidents in recent years. This concern extends outside the workplace to accommodation and on-the-ground support. At Oakwood Worldwide, we are seeing a greater demand for on-the-ground support in markets like China, where we have a team in place at each of our properties

Role of talent mobility to attract and retain talent? Mobile opportunities are now a fundamental element in attracting, retaining, developing and engaging talent as more and more organisations seek to increase international management experience among employees. Pressure on organisations to open up their corporate mobility programmes has increased with the arrival of the Millennial generation in the workplace, of whom 71 per cent, according to the PwC Millennials at Work report, expect an overseas assignment at some point during their career. ● Tailoring corporate mobility programmes to appeal to Millennials must be a central part of any organisation’s business strategy ● Organisations may need to consider assigning Millennial employees earlier in their career and for shorter periods of time - to learn a new skill, plug a skills gap or even develop insight into an overseas market

www.asianhotelandcateringtimes.com AHCT April 2016 77 A ppointments

With an extensive background in food and 137 Pillars Hotels & Resorts has appointed beverage over the last 28 years, Chakrit Christopher Stafford chief operating officer. Jatupornpisate joins boutique brand 137 Pillars Stafford is a seasoned industry professional. Hotels & Resorts as group director of F&B from Most recently he was the VP hotel operations his most recent position as director of F&B at Le Southeast Asia for SilverNeedle Hospitality Meridien Suvarnabhumi, Bangkok. Previously, and previously headed the Anantara Resort during his six years with Marriott International Group from 2000-2007 in Thailand and the he worked at several of their properties in Maldives. Stafford has also worked for Regent Bangkok and Phuket and has also worked for International, Westin and Bali Hai Hotels Tahiti. Evason Resort Hua Hin and Anantara Resort & Spa Hua Hin.

Marco Polo Hotels has announced the Orranut Stephens has been appointed 137 appointment of Kitty Liu as regional director Pillars Hotels & Resorts’ group director of of sales, Shanghai for the hotel group. Previously HR. Stephens has worked in the opening of holding the position of assistant drector of sales more than 10 hotel and resort properties across – regional sales office for Park Hotel Group, multiple brands in Thailand. In her new role Liu has also worked at Starwood, Shangri-La, Stephens is responsible for recruitment, training Carlson Rezidor and Infinite Luxury properties. programme design and implementation and leadership development.

Swedish national Peter Marx, the new group Arunothai Suksompong is the new director of culinary for 137 Pillars Hotels administrative co-ordinator at 137 Pillars & Resorts, has worked in over 57 countries Hotels & Resorts. Suksompong has held several across three continents. With more than 30 executive secretary and PA roles in the hospitality years’ experience he has worked with Michelin industry in Hua Hin and Phuket and was most star chefs in Europe and in several Hatted recently corporate office manager for Montara restaurants in Australia. He has worked in Fiji, Management in Phuket. the Solomon Islands, Indonesia and prior to joining 137 Pillars Hotels & Resorts, was the pre-opening executive chef and culinary artiste at The Sanchaya on Bintan Island, Indonesia.

Vietnam’s Evason Ana Mandara has appointed Grand Hyatt Singapore has announced the Andrea Muegge as general manager. German appointment of Raymond Tan as director native Muegge started with Kempinski Hotels of events. Tan was previously the director of Frankfurt in 1998 as rooms division manager. MICE event services at Resorts World Sentosa Muegge stayed with the company for the next 17 Singapore until end 2015. He will head the years in Dubai, Amman, Istanbul and Bangkok. events team at Grand Hyatt Singapore and will Most recently Muegge was with Six Senses be managing the event sales and planning for Hotels Resorts Spas. each of its 16 event venues.

Seasoned marketing professional, Nuengruethai New group director of finance Thanongsak Sa-nguansakpakdee joins 137 Pillars Hotels Thepawarapreuk joins 137 Pillars Hotels & & Resorts from her most recent role as director Resorts from his most recent position as financial of sales and marketing for Starwood Sheraton controller at Courtyard by Marriott, Bangkok. Koh Samui as group director of marketing. He has solid experience in the hotel industry Sa-nguansakpakdee has worked in a marketing across several leading brands. capacity at several five-star hotels including The Regent Bangkok, Anantara Resort & Spa, Hua Hin and Le Meridien Koh Samui Resort & Spa.

Marco Polo Hotels has announced Philip Canadian national Esmond Wong is 137 Pillars Schaetz as VP sales and marketing. Most Hotels & Resorts’ new director of projects. recently he was senior VP sales and marketing He moved to Thailand in 1999 as MD and of Dorsett Hospitality International, and spent consultant for Tribeca Solutions and went on to 16 years with Hyatt Hotels across Europe, Asia- be operations and special projects manager on Pacific and Head Office in Chicago. the pre-opening team for the Bed Supperclub. In 2009 Wong was appointed GM for SilQ Hotel in Bangkok before taking on the role of director of projects/technical services for Ativa Hospitality which became SilverNeedle Hospitality.

78 AHCT April 2016 www.asianhotelandcateringtimes.com SURPRISFHA/ProWine ASIA 2016

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