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Hospitality Industry Hospitality Changing Needs, Changing Times S$15 RM30 Bt300 US$10 HK$50 RMB50 ASIAN HOTEL & CATERING TIMES ASIAN HOTEL & CATERING PUBLISHED SINCE 1976 Volume 42 • Issue 10 • December 2017 MARKET REPORT India in focus DRINK Pouring bubbly TECHNOLOGY Point of sales CHOCOLATE Volume 42 Volume Enduring magic • Issue 10 Hong Kong SAR HK$50 • December 2017 China RMB50 Singapore S$15 HOSPITALITY INDUSTRY Malaysia RM30 Thailand Bt300 Rest of Asia US$10 Changing needs, changing times EDITOR’S NOTE MANAGING EDITOR he hospitality industry is on a learning curve of sorts. Hotels Neetinder Dhillon [email protected] are having to do a quick two step to catch up with the rapidly advancing technology and the increasingly Gen Y workforce Art DIRECtor which consumes and interacts with technology in remarkedly Hatsada Tirawutsakul different ways. While nothing has changed in the core COORDINAtor requirements of a hotel – front desk operations, housekeeping, restaurant Wajiraprakan Punyajai operationsT – the way these operations are carried out require a whole new set CONTRIBUtorS of skills. Modern training practices have been developed to incorporate the Donald Gasper, Zara Horner, all-pervasive role of technology, which is calling the shots. We discuss this with Rebecca Lo, Jane Ram, Michael Taylor, Vicki Williams experts on page 8. While on technology, AHCT takes a look at the latest in Point of ADVertISING SALES MANAGER Virat Schlumberger Sales systems that are transforming food and beverage operations in ways [email protected] unimaginable with the move to the cloud becoming inevitable – a matter of PRODUCTION MANAGER when and not, if. To get up to speed, turn to page 20. Kanda Thanakornwongskul As ‘tis the season to be merry’ everyone in the hospitality industry is gearing up to uncork phenomenal quantities of Champagne – after all no celebration CIRCULATION Yupadee Saebea is complete without it. According to VINEXPO figures global consumption of [email protected] bubbly will hit nearly 2.2 million cases by 2020 and most of that surge will be CHAIRMAN right here in Asia – in its emerging markets. Until now Asian drinkers have been JS Uberoi brand focused but they are opening up to sparkling wine from regions other than DIRECtor France (page 24). Gaurav Kumar Just like a glass of Champagne a good dessert is essential to a celebration – we connect with chefs (page 32) to understand their strategies for the season. There is this and a lot more inside, but for now, from the team at AHCT, I would like to wish you all a Merry Christmas and a very Happy New Year. HONG KONG Thomson Press Hong Kong Limited/ Managing Editor Media Transasia Limited Neetinder Dhillon 1603, 16/F, Island Place Tower 510 King’s Road, Hong Kong Email: [email protected] Contact: Mr Virat Schlumberger ENDORSEMENTS ITALY Ediconsult Internazionale s.r.l. Piazza Fontane Marose, 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 3-16123 Genova Tel: +39 010 583684 Fax: +39 010 566578 ASSOCIATION OF SINGAPORE HONG KONG HONG KONG SINGAPORE HONG KONG Email: [email protected] INTERNATIONAL CHEFS ASSOCIATION BAKERY & CONFECTIONERY MAITRE D’HOTEL ASSOCIATION HOTEL ASSOCIATION BARTENDERS ASSOCIATION HOTELIERS SHANGHAI ASSOCIATION Contact: Mr Vittorio Negrone SHANGHAI MYANMAR CHEFS MALAYSIAN ASSOCIATION Macau Hotel CLUB MANAGERS ASSOCIATION JAPAN CHEFS ASSOCIATION ASSOCIATION OF HOTELS ASSOCIATION HONG KONG Echo Japan Corporation Grande Maison Rm 303, 2-2 Kudan-kita 1-chome, ASIAN HOTEL & CATERING TIMES Chiyoda-ku, Tokyo 102-0073 IS PUBLISHED BY THOMSON PRESS HONG KONG LTD (TPHK) Tel: +81 3 3234 2064 Fax: +81 3 3263 5065 The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the publication. Email: [email protected] Whilst every effort has been made to ensure the accuracy of information contained in this publication, no responsibility can be A Vitamix Aha: durability, durability, durability. Contact: Mr Ted Asoshina accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or printers errors, inaccuracies or Its unmatched durability makes Vitamix the industry’s most reliable blender. changes howsoever caused. The editors reserve the right to edit any material submitted at their discretion. All materials published THAILAND remain the property of TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence should be It’s specially engineered to reduce prep time and improve efficiency— Media Transasia Thailand Ltd addressed to The Editor, Asian Hotel & Catering Times, 1603, 16/F, Island Place Tower, 510 King’s Road, Hong Kong. blend after blend after blend. Vitamix. Engineered to change your life. 14/F, Ocean Tower II, Colour Separations at 71 Interscan Co., Ltd Tel. +66 2631 7171. 75/10 Soi Wattana, Printed by Rung Ruang Ratana Printing Limited Tel. +66 2221 7299, +66 222 17305 Let us help your business at vitamix.com/commercial. Sukhumvit Soi 21, Asoke Road, Klongtoey, Bangkok 10110, Thailand Tel: +66 2 204 2370 Fax: +66 2 204 2391 Email: [email protected] All rights reserved (c) 2017 Contact: Mr Gaurav Kumar Thomson Press Hong Kong Ltd 171033_COM_Shrimp_AHCT_210x297mm_v1.indd 1 5/1/17 11:06 AM 171033 Vitamix (Commercial) – FP “Shrimp” ad (Asian Hotel & Catering Times) App: InDesign CC Trim: 210mm (w) x 297mm (h) Pubs: Asian Hotel & Catering Times (5/15) Artist: cd Live: not provided Proof #: 1 Bleed: 216mm (w) x 303mm (h) Scale: 100% Color: 4/C Fonts: Gotham NEWS DRINK Advertisers’ Index INDUSTRY 24 In Asia’s buoyant sparkling wine Alpha International OBC 6 The latest news from the hospitality market, there is plenty of room for Elite Fresh Food 35 and catering sectors old world champagnes to co exist Global Search International 7 harmoniously with new world bubbly HICAP UPDATE 31 PRODUCT CONTENTS 40 All about the latest products FOOD HIFI 11 Volume 42 • Issue 10 • December 2017 and equipment 28 The enduring appeal of chocolate HK Polytechnic University IBC and why chefs love it HORECA 2018 45 CULINARY Pacific Direct - 41 The essential on chefs, food, 32 How do chefs market their desserts member of ADA Cosmetics International 33 and promotions and what role do pre-made, out sourced Phillips 23 desserts play? We investigate Vitamix IFC MANAGEMENT 8 Technology and Gen Y represent some EQUIPMENT of the greatest changes going on in the 36 New dishwasher technology offsets hospitality industry. How are hotels labour shortages and rising costs coping? We check it out 38 Hotels and restaurants are searching MARKET REPORT for more efficient and cost-effective 12 Lots of optimism in India but also options in lighting solutions a slew of challenges EVENTS DESIGN 42 Events and shows from around 16 Fusion Maia Da Nang, a resort in one the region ON THE COVER: of Vietnam’s fastest growing tourist destinations has decided, it’s the EXHIBITIONS Christmas cheer at The Peninsula Hotel, Hong Kong small things that make a big difference 44 The recently concluded 10th edition of the Hong Kong International Wine & TECHNOLOGY Spirits Fair ended on a very strong note 20 Whether a full- or counter-service restaurant, a bar, or a nightclub, a AppOINTMENTS restaurant point-of-sales (POS) system 46 Who is moving where can help manage several parts of the business December Management: Focus on sales and marketing Market report: Korea Technology: cyber security 16 24 Design Food: lamb, beef Drink: Coffee Equipment: bathrooms, carpets 28 4 AHCT December 2017 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com AHCT December 2017 5 INDUSTRY NEWS The Great Arabian Bake Off Bakers from 17 different countries competed over four days for the gold medal in baking at 2017 Worldskills Competition in Abu Dhabi using MIWE ovens. The 44th Worldskills international championship drew 1,300 participants from 51 trades and 77 countries and regions to Abu Dhabi – with baking getting its own event for the second time; the first was in Sao Paulo. Bakers hailed from United Arab Emirates, Brazil, Tiger, Tiger, the USA, Russia, China and Korea, as well as Italy, Finland, Austria and Switzerland. The judges assessed Ace the Tasting Notes Burning Bright the performance of the individual candidates, both by Whether you’re a professional tasting for work or an enthusiast The Ultimate Travelling Camp is expanding its footprint with monitoring the preparation phase as well as evaluating tasting for pleasure, the new WSET Tasting Notes app is a great the launch of a rebranded luxury lodge experience - Jaagir the finished product which included a tasting. help at creating structured and consistent wine tasting notes. The Lodge, Dudhwa, nestled deep in the rainforests of the Terai, Prevailing under extraordinary circumstances thanks free app created by the Wine & Spirit Education Trust (WSET), the Uttar Pradesh, in India’s north. Jaagir Lodge is all about a jungle to MIWE’s reliable oven and cooling technology, the world’s largest wine and spirits education provider, is built on the safari experience in colonial style with all contemporary comforts. young bakers had to cope with seventeen hours of trademark WSET Level 2 Systematic Approach to Tasting Wine Located in the foothills of the Himalayas, the colonial building competition, spread over four days – under constant (SAT). The app allows wine drinkers to make detailed notes when built in the 1940s is the gateway to India’s four distinct forests scrutiny of the skill experts as well as an audience. tasting wines and stores all of their notes for easy access on their reserves - Dudhwa, Katarniaghat, Kishanpur and Pilibhit. Within It was important to Urs Röthlin, the chief expert, device. When adding a note, tasters can choose between knowing Celebration close proximity of the Dudhwa Tiger Reserve, the lodge is witness that candidates have the best possible equipment what they are tasting or tasting blind, and can add a photo of to the Bengal Tiger conservation programme - ‘Project Tiger’ at their disposal and so decided on MIWE, the oven the wine label to help with easy recognition.
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