Published since 1976 Vol 38 January 2013

One for the road Vodka's Asian invasion begins in earnest

Patterns of profit Hospitality's lucrative carpet industry

Hong Kong SAR hK$50 China RMB50 Let the good times roll Singapore s$15 Malaysia RM30 Surely nothing can hold Thailand bt300 Rest of Asia us$10 Thailand back now? E d i t o r ’ s M e s s a g e

elcome to the first issue of 2013 This optimism jumps out at you from the We need to hear from hospitality Property Management from AHCT, the most trusted pages of this very issue. Yes, caution is often professionals about the constant developments source of information on what expressed – but by and large it is cautious in the industry, good or bad, so please do isW happening in Asia-Pacific’s hospitality optimism. send your comments and suggestions in to: industry. Two examples – Michael Taylor’s feature [email protected] Taking stock of the events of last year, and on Thailand’s once again booming hospitality And an optimistic 2013 to all our readers! looking ahead to the coming one, we must industry and Robin Lynam’s piece on vodka. consider ourselves fortunate that while much Both articles describe people with vision, Point-of-Sale Solutions of the world continues struggling through determination and great products, looking a mire of economic gloom and doom, the to build their businesses in a region still rich sentiment in our region remains optimistic. with potential. This bodes well for the future.

HOTEL1 ENDORSEMENTS EDITOR Inventory & Procurement Daniel Creffield

The Federation Hong Kong Hotels Hong Kong Federation Of Hong Kong Baking Industry Association Of Hong Kong Design by Association Chefs Association Restaurant Owners Training Centre Of Thailand Hotel Owners Koon Ming Tang [email protected]

Contributors Nicole Chabot Association Of Singapore Hong Kong Hong Kong Singapore Hong Kong International Chefs Association Bakery & Confectionery Maitre D’hotel Association Hotel Association Bartenders Association Zara Horner Hoteliers Shanghai Association Rebecca Lo Document Management Robin Lynam Jane Ram Gregg Schroeder Shanghai Myanmar Chefs Malaysian Association Macau Hotel Club managers Association Michael Taylor Chefs Association Association Of Hotels Association Hong Kong

Associate Publisher Sharon Knowler [email protected]

Circulation Executive Asian Hotel & Catering Times Becky Chau is published monthly by [email protected] Thomson Press Hong Kong Ltd (TPHK) The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the Chairman publication. Whilst every effort has been made to ensure the accuracy of information contained in this publication, no When you simplify operations, happiness happens. JS Uberoi responsibility can be accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or printers errors, inaccuracies or changes howsoever caused. The editors reserve the right to edit any material submitted at Director their discretion. All materials published remain the property of TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence should be addressed to The Editor, Asian Hotel & Catering Times, Room 1205-6, 12/F, Hotel1 is the best and brightest way to run every single aspect of your hotel or resort. From property Gaurav Kumar Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong. Tel: (852) 2815 9111 Fax: (852) 2851 1933. Fantasy Printing Ltd. 1/F, Tin Fung Industial Mansion, 63 Wong Chuk Hang Road, Hong Kong. management and point-of-sale to inventory, procurement and document management. It’s all easy All rights reserved (c) 2013 to use. And it all works to create happier guests, happier employees and, best of all, a happier you. Thomson Press Hong Kong Ltd Learn more at agilysys.com | +852 2526 1750 | [email protected].

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AHCT January 2013 3 CONTENTS V o l u m e 3 8 J a n u a r y 2 0 1 3

management DRINK 12 Getting sociable with online marketing 32 Vodka wars in Asia

MARKET REPORT EQUIPMENT 14 Thailand smiling again 36 What hotels – and guests – need from linen

40 Carpets – importance of the fifth wall

Secret Resorts Chakrabongse Villas 28 Savour the flavour

neWS industry 6 Tourism milestone; trend predictions EVENTS AND EXHIBITIONS for 2013; building in Indonesia; Asia on 51 Gulfood reviewed the up and up 52 Equip’Hotel reviewed

PRODUCT APPOINTMENTS 44 Safety first; Italian design; skincare 58 Who’s moving where update; kitchen gadgetry

CULINARY 46 Canadian gin; Greek and Brazilian wines; designs on cognac; chocolate pairing

Now on iPad Advertisers’ Index Available on App Store Agilysys IFC Alpha International 25 Barry Callebaut 26 & 27 Beech Ovens 17 14 FHM 54 FHV 55 Gulfood 57 TECHNOLOGY FEBRUARY • Management contracts Hatton Jones Co Ltd 37 20 Systematically managing properties • Indonesia HOFEX 49 • Beds & bedding HORECA 56 DESIGN • Combi ovens Hotelex 47 22 Making the most of guestrooms Lamb Weston IBC MARCH Meat Livestock Australia 29 • Education Ming Fai 39 FOOD • China 28 Staking out the steak market • CRS Moet Hennessy Diageo HK Limited 35 • Tabletops Pevonia 18 & 19 • Pizza ovens SATS 11 Stolichnaya OBC TC Carpets 43 Worldhotels 31

4 AHCT January 2013 AHCT January 2013 5 I n d u s t r y N e w s I n d u s t r y N e w s

trends on restaurant drink menus in 8. Regional signature cocktails Nutrition 2013. 9. Beer-based cocktails Its been a Podomoro What’s Hot chef survey – top 10 menu 10. Locally produced beer and local trends for 2013: great holiday, to build four 1. Locally sourced meats and seafood Questions about other restaurant sourcing 2. Locally grown produce and bar trends showed more than half baby hotels in 3. Healthy kids’ meals (55%) of the chefs surveyed said they trending for 4. Environmental sustainability as a always make efforts to adjust dishes With the world abuzz following news Indonesia culinary theme and recipes to be more healthy. of a royal baby on the way, Hotels.com 2013 5. Children’s nutrition as a culinary When asked how to best handle the has found that the Duke and Duchess theme increasing cost of ingredients, 32% said of Cambridge are not alone in booking The US National Restaurant 6. New cuts of meat (e.g. Denver steak, changing menus, 25% said adjusting a getaway to jump on the baby-making Association (NRA) each year prepares pork flat iron, teres major) plate composition, and 24% said bandwagon. its ‘What’s Hot’ culinary forecast of 7. Hyper-local sourcing (e.g. restaurant exploring new sourcing options. Only Following speculation the British menu trends for the coming year. gardens) 4% said that raising menu prices is the Forbidden royals fell pregnant while travelling For 2013 more than 1,800 8. Gluten-free cuisine best strategy. through Southeast Asia, Hotels.com professional chefs – members of the 9. Sustainable seafood In addition, 67% of the bartenders Morton’s reports that more than one in 10 (12%) American Culinary Federation – were 10. Whole grain items in kids’ meals said that adding culinary cocktails to are returning home from a holiday with a surveyed. baby on board. drink menus is a good way to build Regent Hotels & Resorts has announced Results show children’s nutrition And almost half the people surveyed What’s Hot bartender survey – top 10 business, and 26% said culinary the opening of steakhouse Morton’s of and local sourcing will continue to be (47%) know of someone who has come drink menu trends for 2013: cocktails are fun to make because they Chicago in the Regent Beijing. Situated the hottest trends on restaurant menus home from their getaway eating for two. 1. Onsite barrel-aged drinks let the bartender’s creativity shine. in the heart of the Chinese capital, the in 2013. Zoe Chan, senior PR manager at 2. Food-liquor/cocktail pairings When it comes to technology hotel and restaurant are just a stone’s This year, the NRA also surveyed Hotels.com Asia-Pacific, said: “For many 3. Culinary cocktails (e.g. savoury, fresh trends, just over 27% ranked throw from the Forbidden City. Agung Podomoro Land (APL), one of nearly 200 professional bartenders couples, holidays are a rare opportunity ingredients) tablet computers, such as iPads, The 220-seat restaurant features Indonesia’s largest property developers, – members of the United States to have some ‘quality time’ together and 4. Micro-distilled/artisan liquor as the hottest technology trend in private dining suites, a lounge for wine has signed an agreement with French hotel Bartenders’ Guild – revealing that onsite the survey results prove that taking a 5. Locally produced spirits restaurants in 2013, followed closely by connoisseurs and an open kitchen. operator Accor International to build four new barrel-aged drinks, food-liquor pairings, holiday can bring all sorts of bliss.” 6. Locally sourced fruit/berries/produce smartphone apps (25%), and mobile/ The 500-room Regent Beijing hotels – three in Java and one in Bali – to take and culinary cocktails will be the hottest 7. Beer sommeliers/cicerones wireless/pay-at-the-table (19%). recently ranked among the Best Hotels advantage of Indonesia’s growing tourism in the World by Conde Nast Traveler’s industry. 2012 Reader’s Choice Awards. APL plans to invest US$217 million one billion, UNWTO launched the One places they visit and to pledge to follow in the hotels. International Billion Tourists: One Billion Opportunities that tip when travelling. The group will build the Sofitel Hotel in campaign to celebrate this milestone, The winning tip was ‘Buy Local’, to Nusa Dua Bali, the Pullman Hotel in Ciawi, the tourism hits showing tourists that respecting local ensure spending translates into jobs and Pullman Hotel in Bandung and the Mercure culture, preserving heritage or buying income for host communities. A close Hotel in Kelapa Gading, North Jakarta. one billion local goods when travelling can make second, ‘Respect Local Culture’ calls The Sofitel in Nusa Dua will cover 7.8 a big difference. The public was asked on tourists to learn more about their hectares and will have the only beachfront As heralded in AHCT in October, one to vote for the travel tip that would have destination’s traditions, or some words in ballroom in Bali. Scheduled to open later this Pic Courtesy Paresa Phuket billion tourists travelled the world in the greatest benefit for the people and the local language. year, the hotel will host the APEC Summit in 2012, marking a new record for October 2013. international tourism. Express Hong Kong Kowloon East will The four new hotels will boost APL’s hotel While impossible to say where both be managed by IHG. rooms by 1,200 units and are expected to help it happened and who it was, the Crowne Plaza Hotels & Resorts — the company increase the contribution one billionth tourist went through an currently the largest upscale international of recurring income to 30% of total revenue immigration gate on 13th December brand in the greater China region — will by 2015. 2012, cementing tourism’s position offer premium business accommodation. Last year, recurring income at the company as one of the world’s largest Holiday Inn Express has over 2,100 – which mostly came from malls and hotel economic sectors. Hong Kong properties worldwide and more than 450 operations – stood at 9.8% of total revenue. According to the UN World Trade in the pipeline. According to Gerard Guillouet, senior VP Organization (UNWTO) one in every 12 openings General manager of both hotels, Accor Malaysia-Indonesia-Singapore, “When jobs and 30% of the world’s services Dominique Berhouet said, “We are people think about Indonesia, they only talk exports are in the hospitality industry, Sun Hung Kai Properties has opened expecting a very strong demand from about Bali, but Indonesia’s potential is much while 9% of global GDP (direct, indirect Hong Kong’s first twin-brand hotel corporate, MICE and leisure markets.” bigger than that. and induced impact) and up to 8% of project. Completing the new development, “In the future, Bali will only [contribute] 5% the total exports of the world’s Least The 359-room Crowne Plaza Hong Vega Suites is a suite hotel with 176 of Indonesia’s [tourism industry].” Developed Countries depend Kong Kowloon East, the first international studio and two bedroom apartments, Accor operates 51 hotels and is aiming to on tourism. five-star hotel in the area, and Holiday Inn available for minimum one-month leases. operate 100 hotels by 2015. Recalling the positive impact even the smallest action can have if multiplied by

6 AHCT January 2013 AHCT January 2013 7 I n d u s t r y N e w s In brief In brief I n d u s t r y N e w s

Fairmont Hotels & Resorts has Mandarin Orchard Singapore’s Silversea’s Silver Shadow recently made announced a new development on annual community project the ‘Stars of its inaugural call-to-port at the newly- the southern coast of Bali, Indonesia, Christmas’ appeal saw donated toys opened International Cruise Terminal in scheduled to open in 2016. The 170- delivered to underprivileged or chronically Singapore, the Marina Bay terminal. room property will also have Raffles’ ill children. With Rudolph, Vixen, Dancer, The 382-guest Silver Shadow was branded residences. The project marks Prancer etc too busy, a posse of santas in port on the first leg of its maiden the group’s entry into Bali and its first and ‘santarinas’ used Harley-Davidson voyage, a nine-day trip to Hong Kong resort in Southeast Asia. motorbikes to get the presents to those via Vietnam. The 28,000 square metre most in need. terminal was officially opened in October.

Grand Hyatt Hong Kong will embark on a guestroom renovation this month. Floors 12 to 26 will be renovated with Hyatt Regency Hong Kong Tsim Sha completion expected summer 2014. Tsui, recently unveiled five remodelled During the renovation, the hotel will salons increasing total meeting and have dedicated buffer floors above and event space to 590 square metres. below affected floors, and up to 380 guestrooms and suites will be available. Ming Fai International Holdings and US Palace Hotel Tokyo, which debuted Hotel Register Company have joined Langham Hospitality Group has in May 2012, has been named forces. The new alliance will be known named actress Charmaine Sheh as ‘Development of the Year’ at HICAP hotel brand ambassador. as Ming Fai-American Hotel Asia Eaton hotels investment conference. Sheh recently unveiled the new series Pac and provides everything from bath Thio Gim Hock, group managing director of OUE of Eaton advertisements, which with kids at the Stars of Christmas kick-off and body care supplies to operating equipment, bedding and linen, furniture emphasise modern, stylish designs and and hardware. Ming Fai’s existing sustainable living through eco-friendly Starwood Hotels & Resorts Worldwide management team will run the operation. solutions. has announced the opening of Four Points by Sheraton Luohe. Owned by Central China Real Estate, the 244-room Michelin star news hotel is the first international branded hotel in the city, as well as the first Four Mandarin Oriental hotels have once

Pic: Shangri-La Hotel Chengdu Points by Sheraton in Henan Province, again been recognised by Michelin, China. It’s the 28th Four Points property with eight MO restaurants featuring Shangri-La Hotels and Resorts has in the 2013 guide – including three planted the first bamboo tree in a new in the region. in Asia, representing more than any 1.6-hectare bamboo plantation it is other hotel group in the world. sponsoring in China’s Sichuan province Hilton Worldwide’s Guy Phillips, VP Development – Mandarin Oriental, Hong Kong, Asia Pacific (second right) Travellers International as part of the group’s Care for Panda Hotel Group executives (from left) Kingson Sian, maintains two Michelin-starred president; David Chua, chairman and CEO; Stephen project. The plantation is attached to the Reilly, executive VP restaurants. features the Dujiangyan Giant Panda Rescue and Pierre cuisine of multi award-winning, three Disease Control Centre, which will open Travellers Hotel International Group, Michelin starred chef Pierre Gagnaire to the public later this year. owner of the Philippines’ first one-stop, Strip House Gold and was awarded one Michelin star in non-stop integrated hub, Resorts World the 2013 guide, while the Mandarin Manila, recently inked a management Hong Kong celebrity chef Harlan Grill + Bar, a Hong Kong dining agreement with Hilton Worldwide, Goldstein has been awarded his first institution where executive chef which will see the introduction of Michelin star for flagship restaurant Uwe Opocensky serves a modern a Hilton Hotels & Resorts property Gold by Harlan Goldstein and one interpretation of grill classics and in Manila as part of Resorts World Michelin star for his latest retro-style seafood, retained its one Michelin star Manila’s Third Phase Expansion Project. steakhouse Strip House by Harlan for the fourth consecutive year. With the emergence of a new Goldstein, which opened in May. Amber, at The Landmark and promising Philippine economy, “It’s been a lifetime’s ambition to Mandarin Oriental, Hong Kong, also a booming tourism and hospitality be honoured with a Michelin star and maintained its two Michelin star scenario, and a handful of multinational I truly cherish it,” said Goldstein. “It status. The restaurant features the GHM has unveiled plans for The Aayu investors dropping anchor there, the means more to me than you could innovations of chef Richard Ekkebus. Mumbai, a 42-suite luxury hotel and Philippines is being dubbed Asia’s new ever imagine.” setting for India’s first restaurants by Yu Lei at the Harbourfront Landmark And at Mandarin Oriental, Tokyo, economic tiger. Joël Robuchon, and Hide Yamamoto. Hong Kong has received one Michelin Signature serves contemporary Hilton Manila at Resorts World The property is scheduled to open star. Shanghainese cuisine with French cuisine and maintained its Manila will be a 350-room property. The Aayu Mumbai will be home to India’s first restaurant December 2013. Japanese influences is served. single star status for the sixth time. by the world’s most decorated chef, Joël Robuchon

8 AHCT January 2013 AHCT January 2013 9 I n d u s t r y N e w s Michelin star news

Two restaurants at the Wynn Macau have been awarded recognition in the Michelin Guide. “We are delighted that our Chinese restaurants Golden Flower and Wing Lei have each been awarded two prestigious Michelin stars,” said Ian Michael Coughlan, president of Wynn Macau. Master chef Liu Guo Zhu is in charge at Golden Flower and Chan Tak

Golden Flower Kwong at Wing Lei.

The Tasting Room at Crown Towers, City of Dreams in Macau, has received its first Michelin star. Seven restaurants

in Macau were awarded Michelin stars Wing Lei and The Tasting Room is the only new restaurant to receive a rating. “I believe in simplicity and letting flavours speak for themselves,” said chef de cuisine, Guillaume Galliot. “Presentation can be innovative, but it is important to respect traditional cooking techniques. Ultimately, we want guests to enjoy the taste of ingredients and offer them a truly memorable dining experience.”

Ming Court’s chef Tsang Chiu King

The Steak House winebar + grill InterContinental Hong Kong has become the only venue in Hong Kong with three Michelin-starred restaurants. Spoon by Alain Ducasse received two Michelin stars and both Yan Toh Ming Court

Heen and The Steak House winebar The Principal’s Jonay Armas + grill earned one Michelin star each. Five star hotel Langham Place, Headed by executive chef Mongkok, in Hong Kong, announces The Principal, The Press Room Group’s Philippe Duc, the restaurant features its fourth consecutive win for fine dining restaurant in Hong Kong has contemporary French cuisine inspired by modern luxury Cantonese restaurant been awarded one Michelin star. Alain Ducasse. Ming Court, again awarded two “We are delighted to receive such an Yan Toh Heen opened in 1984. It is Michelin stars. accolade just as we celebrate our first recognised as one of the world’s finest Executive chef Tsang Chiu King anniversary,” said Alan Lo, co-founder of Chinese restaurants specialising in said, “Since Ming Court’s opening the group. Cantonese cuisine, under executive chef in 2004, our culinary team has been The Principal opened in December Lau Yiu Fai. devoted to bringing guests a true 2011. Featuring the cuisine of head chef Chef Calvin Choi has been at the Cantonese dining experience. We Jonay Armas, the ingredient-driven menu helm of The Steak House winebar + grill are humbled to be recognised by the “strikes a synergy between tradition since 2010. world’s most renowned dining guide.” and innovation”.

10 AHCT January 2013

1143AsianHotel&CTA4H&Rdec.indd 1 11/4/11 12:38 PM M a n a g eme n t M a n a g eme n t

Gina Ho, Conrad Hong Kong: online media J Plus Boutique Hotel – “exploring and constructing social media strategies” strategies complement traditional platforms Old and new

Dominique Whitehead of Grebstad Hicks Communications in Hong Kong says hotels are increasingly integrating their social media strategies with their core Nicole Chabot explores how hospitality groups are communication plans using online marketing methods to raise their profiles sends the message very often in a one-way social media tends to sit in the marketing direction, social media allows two-way mix, but as hotels adopt stronger strategies communication and encourages exchanges that need more manpower, we are seeing he advent of the internet, other,” she says, adding that online strategies spread. At the same time, the speed for of ideas including users’ experiences from the an increase in separate roles covering social including email, instant include any tactics that ride on a non- information exchange via social media can decision process to after-sale satisfaction,” media and digital,” says Whitehead. messaging and the World Wide traditional media platform to encourage a be astounding.” says Ho. Web (used interchangeably high level of engagement from audiences. Other hospitality groups and hotels, Dominique Whitehead, account Get dedicated director at Grebstad Hicks Communications Conrad Hong Kong’s Ho agrees, saying Twith the word ‘internet’, but actually an Accompanying the hospitality groups’ from the Conrad and the Marriott to the Conrad Hong Kong application running on the internet), has websites are various social media sites where more diminutive Hong Kong’s Hullett in Hong Kong, which handles a portfolio that with the growing importance of had drastic effects on commerce. users interact to create, share, exchange House and J Plus Boutique Hotel, are all of hotel clients including Orient Express, social media, some organisations have a According to the agency, radio and It has been called “the fastest growing and comment on their contents in virtual using online marketing methods, but were One & Only, Leading Hotels of the World dedicated person or team to look after print media have shortfalls. Radio listeners advertising vehicle ever created”, and while communities and networks. more reticent about divulging their online and Luxury Collection, says hotels are brand performance in social media channels are not commonly ready-to-buy potential other advertising mediums are struggling Social media includes such household approach. increasingly integrating their social media and react accordingly. Alternatively, these customers, and in addition, listeners are to stop excessive losses or setting goals names as Facebook, Blogger, and Twitter. However, a spokesperson for J Plus did strategies, aligning them with their core organisations may hire an agency to take starting to use satellite radio, which makes to maintain current bottom-line market When Conrad Hong Kong’s dining site say that though they are at an early stage, communication plans. up the job. it difficult and unaffordable for local penetration, the internet has grown at a rate was launched in June 2012, the hotel also they are “exploring and constructing social “As such, they have grown to better To one such agency, www. businesses to get their message out. Most of more than 22% per year for the past five rolled out its Facebook page to create greater media strategies”. understand how important social media can webtrafficpartners.com, the internet has newspapers now have an online option, and years, and is estimated will further expand impact and awareness. The increase in be in reaching target audiences, in particular numerous advantages over traditional offer a limited reach to potential customers in the range of 12%–20% for the next five. mobile social media has furthered the reach In it to win it in Asia. We have seen an increase in hotels marketing mediums: a TV message usually compared to the unlimited reach of online Like other savvy businesses, hospitality and subsequently the impact of the internet Notwithstanding the various extents to asking us to support both social media and only has 15-60 seconds, while potential marketing, and television marketing is groups have embraced the internet for on hospitality groups. which they are embracing online versus non-social media strategies as a holistic customers can spend as much time on much pricier. return on investment. Gina Ho, director “While Facebook encourages a more traditional marketing methods, most approach,” she says. a website as they choose, and online Ho cautions that online marketing of sales and marketing at Conrad Hong casual and approachable environment to hospitality groups and hotels are involved The public relations firm, which has its marketing offers video which can take the requires care. “There is no winning formula Kong, says that online media strategies share news, information and experiences, with online media be it their own website or headquarters in Hong Kong and offices in place of TV a commercial and capture for online media strategies as they require complement its traditional platforms to it linked directly to the dining site for through websites such as TripAdvisor.com or Shanghai, Beijing, Singapore and Thailand, ready-to-buy potential customers, says the extreme attention to people’s reactions and complete an overall marketing strategy to exploration on hotel dining information and Hotelbeds.com, highly interactive platforms has a social media department which works company. modification on strategies from time to time reach out to a larger audience, but that both vice versa,” says Ho, who suggests the use that have a huge impact on the properties alongside traditional PR managers. “People are starting to use digital video based on those reactions,” she says, adding strategies share the same brand values, while of the internet is not without its challenges. by allowing individuals and communities “We find this approach to be beneficial recording and other methods of recording that the hotel constantly observes trends their approaches can differ depending on “Unlike other non-social media to share, co-create, discuss and modify user- for both parties and we encourage our teams television shows where they skip over and considers key factors that increase the the medium. strategies, there’s less control over target generated content. to cross-pollinate creative strategies that commercials, making television advertising eagerness for an audience to share their “We believe that they complement each audience and how widely the message is “While non-social media platform produce results. In the hotel environment, less effective,” they note. message to various platforms.

12 AHCT January 2013 AHCT January 2013 13 M a r k e t R e p o r t Boom M a r k e t R e p o r t Only the spectre of flooding or political instability could prevent Thailand’s or bust hospitality industry from enjoying a record-breaking year, writes Michael Taylor

Six Senses Samui – exceptional growth in 2012 Paresa Phuket

hailand is set to break new Sisdivachr Cheewarattanporn, president Senses Hotels, Resorts & Spa. “Despite past Bay Hill Hotel & Resort – is scheduled to records for inbound tourism of the Association of Thai Travel Agents, is political crises and the current worldwide open this year. in 2013, with industry insiders predicting more of the same in 2013. He economic turn down, our properties in According to Kelly Lewis, general predicting more than 20 million believes that international arrivals will grow Thailand – Six Senses Samui, Yao Noi, and manager at Indigo Pearl, business on the Tinternational arrivals for the year. Fuelling by 10% to 23 million for the year and that Hua Hin, and Evason Hua Hin – have island has been good. Occupancy in 2012 this growth will be strong demand from Thailand could become the top tourism hub achieved exceptional growth in 2012. The was up 13% over the previous year, and such markets as China, Malaysia, Japan, in Southeast Asia. But this is dependent biggest challenges we are facing are related average room rates rose by roughly 20% Russia and South Korea. upon a variety of factors – foremost of which to people management.” from US$147 to $180. In percentage terms, Cambodia – with is political stability. Secret Retreats has six properties in an increase of 51% – registered the strongest Thailand has also been rocked by a Thailand. Average room rates are US$196 Facing challenges growth in tourist arrivals during the first series of crises over the last 10 years. First – $261 per night, and rooms in Phuket in “With so many new rooms opening, I see three quarters of 2012, figures from the Thai there was the SARS epidemic in 2002. This the US$392 – $490 range. Stéphane Junca, the largest challenge being infrastructure,” Immigration Bureau reveal. was followed by the tsunami that ravaged managing director at Secret Retreats, says Lewis says. “Roads are in poor condition, With 35% growth, however, China Phuket and other islands in 2004, the global that boutique hotels have not been affected traffic is horrible and then there is the accounted for the largest number of foreign recession in 2008, political instability in by the economic crisis. corruption. I do believe these items should arrivals during the nine-month period. 2009 and 2010, and the floods that left parts “2012 has been a very good year. But be on the top of the government’s list.” Secret Retreats Cabochon enjoyed Around 1.7 million nationals of the of Bangkok and most of central Thailand most of our hotels have diversified their Unscrupulous taxi drivers – a common a good year in 2012, welcoming world’s most populous country visited under water for several weeks in late 2011/ market sources – from mainly Europeans, scourge in many developing countries – are more guests from the Australian and Asian markets the Land of Smiles from January through early 2012. they now have stronger Australian and Asian another issue. September 2012. Vietnam, with 22.2% markets – China, Korea and India.” “We field many complaints on taxi growth, Russia, with 20%, and Singapore, Survival instinct Hotels and resorts are opening all over prices here in Phuket, and unfortunately we with 18.3%, rounded out the top five While each one of these crises has had an Thailand at breakneck speed, and Phuket as hotels are unable to do anything about With so many new rooms opening, I see the sources of travellers in terms of rate impact on the travel industry, the country’s – arguably the country’s premier tourist these prices although we are expected to by largest challenge being infrastructure. Roads are of growth. international arrivals have grown for most of destination – is no exception. Nine new our guests,” says Scot Toon, general manager If Malaysian arrivals dropped by 5.8%, the last five years. Somehow Thailand always properties opened in 2012, and five are at Paresa. “This is a government issue that in poor condition, traffic is horrible and then however, the country still came in second seems to weather the storm. scheduled to open in 2013, followed by we all are hopeful will be resolved soon, there is the corruption. I do believe these items in absolute terms. A total of 1,602,141 “Thailand is a blessed country for the seven in 2014 and four in 2015. Most of and the local taxis will operate on metres Malaysian passport holders visited Thailand hotel industry,” says Marie Giuge Perry, the activity is centred in Patong, where a like in Bangkok.” should be on the top of the government’s list during that period. vice-president sales and marketing at Six massive 744-room property – the Patong While business is booming in such Kelly Lewis, Indigo Pearl

14 AHCT January 2013 AHCT January 2013 15 M a r k e t R e p o r t

*Ratings do not apply to all ranges

Custom Designed Stone Hearth Ovens

Hyatt Regency Hua Hin

Pizza Ovens

Hyatt leading the way in the Big Mango Char Grills

Bangkok, Thailand’s capital tends to attract both business and leisure travellers, and a flurry of activity is underway in Parillas & Churrascos the Big Mango. Custom Designed Take Hyatt Hotels, for example. The US–based chain currently has only two branded properties in Thailand – the Grand Hyatt Erawan Bangkok and the Hyatt Regency Hua Hin, a beach resort located two hours by car from the Thai capital. Grills On December 12 the chain announced plans for a Hyatt affiliate to construct Ha yatt Place hotel in Bangkok. Scheduled for completion in 2017, it joins two other Hyatt properties planned or under construction: the Park Hyatt Bangkok, which will open in 2014, and the Hyatt Regency Bangkok, Sukhumvit, which will open in 2017. “As the capital, principal city and economic centre of Thailand, Bangkok is strategically important for both business and leisure travellers, and we are grateful to have the opportunity to introduce Hyatt Place to this part of the world,” says Ratnesh Verma, senior vice-president, real estate and development, Asia-Pacific, Hyatt Hotels and Resorts. “The introduction of the Hyatt Place brand in Bangkok represents an integral stepping stone in the company’s development in this prime market and gives us an opportunity to further strengthen Hyatt’s commitment to expanding its brands in markets where guests are increasingly travelling.” Tandoor Ovens

traditional resort destinations as Phuket, Koh Samui, Krabe, Chiang Mae, Hua Hin, and Pattaya, an increasing number of tourists are starting to head off the beaten track. And not all of them are backpackers from Europe, Japan or the US. An increasing Duck Ovens number of them are from such neighbouring countries as Cambodia, Laos and Vietnam. “I would say the most interesting development is a trend for travellers – and not mass market travellers – to find more authenticity in some of the less-visited parts of Thailand such as Isan,” Junca says. “More links between Cambodia and Laos are opening. In December 2012 for instance, Rotisseries a new air route [was launched] bridging Luang Prabang with Khona Kaen on Lao Air.” Indigo Pearl’s Coliseum Garden – 2012 occupancy up 13% www.beechovens.com

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Jean-Matthieu Beroujon, director of operations at Absolute Hotel Services – affordability and system functions are key AGILYSYS SIDE BAR

Agilysys, is a leading developer and marketer of proprietary enterprise software, services and solutions to the hospitality and retail industries. The company specialises in point- of-sale, property management, Essential inventory and procurement and mobile and wireless solutions Agilysys offers two property management systems “each of which is designed to meet the specific systems needs of the hospitality industry,” What are the guiding factors in choosing a PMS? says the company. Automation of every aspect of the hotel operation – at one or multiple properties – is key. Donald Gasper finds out Visual One PMS is a “reliable and scalable” property management Jim Dennedy president and CEO, Agilysys – solution that is installed in hotels specialised solutions have emerged with specific points of hand-off to other applications ... tight from 50 rooms and up. The solution integration with other processes and hotel systems is “feature-rich and interfaces to is paramount in order for product specialisation to work seamlessly for the property and be Internet Distribution Systems through transparent to the guest Hotel Technology Next Generation standards, enabling more marketing channels, therefore increasing exposure. The company says the system hile there is a vast array Comanche is a “good average system”, were, and if they would be able to adapt to is dependable, functional and efficient, and gives “control over every of Property Management which gets the job done for all the basic hotels’ current and future needs. aspect of property operations... Visual One PMS offers improved guest Systems (PMS) on the functions, Beroujon says. According to Beroujon, in terms of relationship management, enhanced business performance analysis and market the decision- “The positive thing about Comanche server deployment, user interface, pricing increased profitability.” makingW criteria are fairly simple: a) in-house is that their team is usually available and model, accessibility and IT maintenance, The Lodging Management System (LMS) “automates every aspect of hotel requirements; and b) the amount of money they listen when it comes to new ideas and “server-based” PMS systems are still operations” – from reservations and credit card processing to accounting and available to spend. creating new things, leading to frequent the most frequently chosen in the local housekeeping. Agilysys’ LMS runs 24/7 and links customers’ gaming accounts

Agilysys, Amadeus, Comanche, Micros- upgrades and improvement of the system.” hospitality industry. Hotel Icon’s director of technology and innovation to hotel accounts. “Its versatile foundation expands to incorporate additional Fidelio and Oasis are the big players Beroujon says price was top of the “At the time we purchased our PMS Jason Pang says the property provides a major modules for activities scheduling, attraction ticketing, food and beverage, online training platform to deliver practical knowledge of in the market. “Technology has raised decision-making process. As most of his system in 2009, web-based systems were PMS systems reservations, remote check-in, sales and catering, spa scheduling and more.” the bar,” Agilysys company literature group’s properties are small hotels (under not a big thing, and we opted for the more Another property, a 24-room hotel in The latest version of LMS features LMS+, an enhancement that includes points out, adding, it’s about providing 100 rooms) an affordable price point was key. traditional option of a server-based PMS. Laos’ Luang Prabang, made the decision a modernised graphical user interface that makes it simple to learn and easy “reliable, scalable PMS to enhance the guest The second important consideration “However, we can see now how the trend to purchase the Oasis system based on the to use. The web-enabled system is based on a services-oriented architectural experience and maximise profits.” was system functions. The PMS has to be for cloud systems and mobile applications recommendation of other hotels in the city framework that offers maximum flexibility and minimal upkeep. In essence most PMS systems are quite able to perform all the basic tasks required has hugely developed in the past few years when they set up a PMS two years ago. similar in their basic functions – reservation, by the properties, Beroujon says, as well as and how it will continue to do so in the The price component was the major rate management, profiles, front desk, reports the management company requires. coming years. If we had to make the choice factor influencing the decision – “compared cashiering, room management, accounts A third important factor was to know again today, the decision would probably to other software, Oasis was very affordable” compatibility and price,” says Jason Compatibility with external applications receivable, commissions, reporting, back- how flexible the system, and Comanche be different.” a spokesman explains. Pang, the hotel’s director of technology or programmes is also a concern, says Pang. office and third-party hospitality systems Oasis is based on a server in Hong Kong and innovation. “Opera is flexible and the solution is proven interfaces are all covered. to which the hotel has access through a to integrate with other third-party software Jean-Matthieu Beroujon, director of The trend for cloud systems and virtual private network (VPN). Familiarity is a bonus solutions, for example, door locking operations at Absolute Hotel Services, a “In Luang Prabang internet connection Pang says with the system being so systems, the catering management system, regionally-based hospitality management mobile applications has hugely is relatively poor, so having all your data widely used in Asia, on-going application the document management system, the company, says hotels in their portfolio – on a cloud would be dangerous,” the development is convenient and it is easy to call accounting, point-of-sales and spa The Eastin Grand Sathorn, the Eastin Easy developed in the past few years and spokesman says. recruit people from the market without the systems, IPTV.” Siam Pimai, the U Kantchanaburi and the will continue to do so in the coming Hong Kong’s Hotel Icon opened need to retrain them. Micros also provides a channel to collect U Sunsuri Phuket which are all in Thailand, just over a year ago. It decided to use the “Hotel Icon is a teaching and research feedback from the hotel’s major customers – plus the Eastin Easy GTC in Vietnam and years Jean-Matthieu Beroujon, Absolute Micros Opera PMS by Micros-Fidelio and hotel, we provide a major training platform the Micros Hotel Steering Committee helps the U Paasha Seminyak in Bali, all run the purchased Version 5.0. to our interns which aims to deliver practical users to become aware of their customers’ Comanche system. Hotel Services “In our hotel, the important elements knowledge in using PMS systems in the local on-going needs in terms of products and in selecting the PMS were popularity, hospitality industry.” associated services.

20 AHCT January 2013 AHCT January 2013 21 d e s i g n d e s i g n

Yoo Eng Chia: In an urban hotel, the most basic common sense items, such as placing power Room to grow points in logical places, are vital Asian guestrooms increasingly cater to what travellers want out of a good stay, and their design helps make the difference between repeat and “never again” guests, writes Rebecca Lo

HBA had a lot of space to play with at Four Seasons Guangzhou (above and below) ore than any other part of a hotel, the guestroom is what can make or break its success. Simply put: it is whereM the average traveller spends the most amount of his time while in the property, regardless of whether he is staying for business or leisure. It is where planning and function should be married seamlessly with Blink won an Asia-Pacific Interior Design Award for Jumeirah Dhevanafushi in the Maldives (above and below) Photography courtesy Delivering Asia design and aesthetics so that every aspect of the room is intuitive for the duration of a stay. How many guests have vowed never to return to a hotel because no brainers such as mysteriously placed light switches, missing blackout blinds or improper acoustic filters made a stay unbearable? Regardless of how amazing a guestroom may look, it has to also work. As guestrooms make up a sizeable enabling it to function as separate workspace hotel, the most basic common sense items – chunk of a hotel’s business, renovations and bedroom?” like power points in the correct places – are mean closing down a property and loss vital,” she says. of revenue, even if the facelift is phased. Size matters “In the past, international power points “I think guestrooms are the oldest and Certainly size has a lot to do with how well are logically beside the desk. But with last hotel space to see much development the space functions. While the upper end of lifestyle changes and how business travellers in terms of design,” says Yoo Eng Chia, the market is seeing standard rooms of 60 work these days, guests tend to demand studio head of the Singapore office for Blink square metres even in expensive urban Hong power points beside the bed as well because Design Group, a Bangkok-based hospitality Kong and Tokyo, the three ‘Bs’ – budget, they work on their laptops. Light switches design firm. business and boutique – rooms are getting are vital. Many hotel and lighting designers Blink has won awards for its work on smaller. Smart fixtures such as built-in tend to overthink the lighting with complex Jumeirah Dhevanafushi in the Maldives and closets with sliding doors and opening both dimming and switching systems. Guests are Sanya’s Conrad property. to the bedroom and bathroom make it easy just staying for a night or two in an urban “Instead of saying that new furniture to grab a shirt straight from the shower in hotel: they cannot be bothered to figure out and materials are being requested for use in tight spaces. different ways to dim the space. a guestroom, it is more relevant to say that Some rooms are doing away with the “Resort guests on the other hand tend designers and operators are trying to find closet altogether and use clever hydraulic to be more forgiving and less critical because new ways to design guestrooms in terms of arms or hooks for the one or two items that they are in a more relaxed mood and simply planning and configuration. For example, require hanging. have more time to explore what the room how do we re-plan the twin room? How Yoo believes there are different checklists has to offer.” do we add more value to the guestroom by for urban hotels and resorts. “In an urban Blink devised two different solutions

22 AHCT January 2013 AHCT January 2013 23 d e s i g n

Solutions for merchandising & the service of wine

Blink solution for Conrad Sanya saw guestrooms oriented toward the sea (above and below) It is all in the details. Guests may not remember the exact design of the guestroom, but they tend to remember the items they touch like how the leather feels beneath their arms, how the footrest is at the perfect height for their feet Yoo Eng Chia, Blink Design Group

for resort guestrooms at Conrad Sanya and it meant that furniture and fixtures had to impression if you like it or not. Furniture Jumeirah Dhevanafushi in the Maldives. be planned away from the windows. is key, because you experience it with your For Conrad, rooms were private sanctuaries “We gave them a Chinese lacquer finish body by sitting or lying in it, so this is oriented towards the sea. so that they fade into the background as another layer of experience where many “Extreme privacy was our watchword much as possible,” says Carr. “The purity memories are created on top of the mere here, with no way to look into the rooms of the circular column led to flexible visual impression. Accessories, when they from the outside without sacrificing the furnishings. The desk wasn’t adjacent to a are not just aesthetically pleasing but well impact of the million dollar views,” says wall. The TV and sofa were freestanding. considered for their functionality and use Yoo. For Jumeirah, the emphasis was With every room different, we simply to guests can add another dimension of on bathrooms designed akin to mini- shuffled the furniture accordingly. It gave discovery and delight.” spas and double queen size beds under rooms great sculptural arrangements. Due One example is a tea tray Blink designed canopies that became little rooms within to the wedge shape of each room, we had a for guestrooms in Sheraton Beijing. “On the the room. lot of space to play around with.” surface it looks like a tea tray on top of our In Asia, the mixed-use iconic building Yoo feels that it is important to get lounge sofa but when you sit beside it, you Combining high quality, luxury materials, is becoming more common, which leads to tactile qualities right in a guestroom: “It is will discover it is treasure box of snacks,” Yoo ShowCave has given the wine cabinet a unusual room configurations. Some of these all in the details. Guests may not remember explains. “It’s rather handy to dip your hands facelift. Innovative, with a capacity for 180 properties sit at the top of a skyscraper to the exact design of the guestroom, but they into the goodies instead of making the effort bottles, it boasts high-tech features and a command the best views of their host city. tend to remember the items they touch to walk to the typical minibar location.” bold design. At the same time, though, designers have like how the leather feels beneath their Ultimately, thinking like a guest and his to contend with strong architectural arms, how the foot rest is at the perfect changing needs will determine what makes Designed to showcase your best vintages, elements that challenge how they height for their feet, how considerate the a successful contemporary guestroom. ShowCave will appeal to both wine plan guestrooms. designer is for providing them an intricate “I don’t think we need to try so hard to professionals and connoisseurs. In Four Seasons Guangzhou, for jewellery box for their finery. It’s all about be innovative, we should just consider example, the property occupies the top third touchy-feely.” the needs of the guest more,” Yoo states. For a free brochure containing full detail, of the city’s 103 storey International Finance “Instead of trying to impress with our please contact: Centre by British architect Wilkinson Eyre. Dimensions of discovery creative design, we should simply take care Interior design firm HBA’s CEO Ian Carr “The overall room design tends to be one’s of our guests with our heart. These days, Alpha International Food Services grew to love the 1.2 metre columns that first impression and that is a big picture when you encounter that in a hotel or resort, 909, Chai Wan Industrial City, Phase 2, crisscrossed the building’s perimeter though thing. You see it, you form an immediate it’s a pleasant surprise.” 70 Wing Tai Road, Chai Wan, Hong Kong. S howc ave Tel: (852) 2889 2123 Fax: (852) 2889 1757 http://www.eurocave-alpha.com Made in France Email: [email protected] 24 AHCT January 2013 S p o n s o r e d F e a t u r e S p o n s o r e d F e a t u r e

A Story That Continues Today While Thinking About Tomorrow Chocolate artisans face a new challenge to differentiate themselves in the increasingly competitive market for luxury chocolate. Some artisans attempt to make their own bean-to-bar chocolates, but the process is difficult and risky. Cacao Barry® brings you the Or Noir™ as a revolutionary solution; chocolatiers can design their own signature chocolate

TM Or Noir™ by Cacao Barry®. Welcome Chocolate Academy CHOOSE YOUR INGREDIENTS Our Chocolate Academy™ centres During the practical chocolate courses, into a Universe of Taste Creation - Define the desired taste profile the participants get the chance to apply For more than 170 years, Cacao Barry® has been the partner of worldwide are teaching and training centers - Explore our selection of and broaden their technical skills under the the best chocolate Art Makers in the world. 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26 AHCT January 2013 AHCT January 2013 27 F o o d

Australian organic ribeye from Sutherland Company in Hong Kong Raising the steaks High-end beef products are becoming more popular across Asia, demonstrated most noticeably by the steady increase in steak restaurants opening in the region, writes Daniel Creffield

or a region obsessed with chicken and pork, beef has traditionally been a harder sell in Asia. Yes there are exceptions – cheaper brisket-type cuts have always been popular on the street while at the other end of the scale Wagyu is highly prized in Japan and beyond. However, beef is a more expensive product and subsequently represents less thanF 10% of meat consumed in a region where it is only the last 25 years in which the poverty rate has fallen from nearly 60% to under 20%. As Southeast Asia’s economy continues to remain strong – growth will return to a “robust” pre-crisis average of 5.5% over the next five years, according to theSouth-East Asian Economic Outlook 2013 report – the demand for high-end beef is rising, joining other Western-style ‘luxury’ products sought out by an aspirational and growing middle class. While classic steakhouses in the American vein have been popular with Western diners across Asia for 30 years, it is in the last 10 years that US brands – observing the growing popularity of steak with indigenous consumers – have begun arriving in the region in significant numbers. These include Outback Steakhouse, with locations in Australia, Hong Kong, Indonesia, Japan, Korea, Malaysia, Mexico, Philippines, Singapore, Taiwan and Thailand, including franchised and joint venture operations, while another mid-scale outlet, Wooloomooloo, has four restaurants in Hong Kong and one in Singapore, within the Raffles City complex. The upscale Ruth’s Chris Steak House has restaurants in Hong Kong, Singapore, Japan and Taiwan while Morton’s The Steakhouse operates locations at Sheraton Hong Kong Hotel, The Venetian Macao, Mandarin Oriental Singapore, in Shanghai and has recently opened in Beijing. Huge potential Stephen McCrimmon, regional director of Asia for Morton’s of Chicago, says that while for several years “there were not too many international steak house operators in Asia, over the last three years the number of steakhouses has tripled or quadrupled in every city,” although he adds that this includes independent operators and Asian-based groups, as well as international brands. “So obviously, the steakhouse market still has huge potential and

Porterhouse steak competition is getting better,” suggests McCrimmon. at InterContinental And he believes that the typical Asian guest who comes to Hong Kong The Steak House winebar + grill Morton’s appreciates that they are getting the same product the group offers in the US. “Many of our new younger guests have travelled or had some type of education in the US and recognise our restaurants from

28 AHCT January 2013 Andorra la Vella F o o d Antalya Asbury Park

Australia has a growing reputation as a supplier of quality, Asolo Harlan Goldstein – different beef cuts are popular from country to country in Asia safe red meat (Pic: Meat & Livestock Australia) Atlanta Auckland Bad Driburg Bad Reichenhall Baden-Baden Baguio Bali

Bandar Seri Begawan Bangalore Barcelona there, many having eaten there or been treated by their parents Basel when visiting.” Beijing McCrimmon says that many Asian diners tend to prefer ribeye A WORLD OF and prime rib roast, enjoying the higher levels of marbling and Belo Horizonte fat content. Berlin “Plus with these cuts being quite large, some families enjoy the OPPORTUNITY fact that they can share. In China, most of our guests prefer our Bern cuts on the bone, either our porterhouse or our bone-in ribeye.” Bilbao For the Hong Kong, Singapore and Macau markets, Morton’s No two places in the world are the same. Bintan sources its boneless meat from the US, while its bone-in meat comes And we believe hotels should reflect this - so from a boutique rancher in Australia. As US beef is still banned in Bologna when you arrive in Bali, it should feel like Bali. China, it uses an Australian rancher to provide other cuts of meat Bolzano A stay with Worldhotels is about more than there as well. having a key to a room wherever you roam. Boston Its about standards but not standardisation. Appealing to the Asian palate Pic: Canada Beef International Institute Bratislava About world-class experiences and quality Chef and restaurateur Harlan Goldstein owns two establishments accommodations that retain all the magic of Brisbane in Hong Kong, Gold and Strip House, both of which feature Meat & Livestock Australia (MLA), provides services, tools and local flavours, textures, colours and cultures. steak prominently. information for Australia’s cattle, sheep and goat producers. Brno He agrees that steak as a restaurant item is becoming more Aaron Iori, MLA regional manager, Southeast Asia and Greater Join us but stay true to you and true to the world. popular in Asia-Pacific and says that the market “has adapted to China, says that while traditionally in Asia the majority of consumers Brussels very large slices of grilled beef and is even prepared to eat it rare to do not consume beef due to religious, cultural, social and price point Bucharest worldhotels.com medium-rare, accompanied with red wine.” reasons, it is now finding that “younger Chinese consumers, who Budapest So what does Goldstein believe is the secret to making steak are well-travelled, [often] Western educated and more adventurous appeal to Asian consumers? with food are trying new trends and recipes, including Australian Buenos Aires “We use very good quality ingredients and do not over season beef. This also extends to the expansion of multinational hotel and Cannes as the Asian palate is very different to European taste. Ribeye is the restaurant chains across Asia where chefs demand quality produce.” number one choice as it is very tender and its marbling of fat adds Iori says there are a wide variety of cuts sold into the Asia-Pacific Carvoeiro extra flavour as it is cooked.” market. For the high-end foodservice market Australia sells loin cuts Casablanca He notes however that different cuts are popular from country such as tenderloin, cube roll, ribeye and striploin, short rib, rump, to country in Asia. knuckle and more. Chandigarh “In Hong Kong, people enjoy ribeye or sirloin, while in Thailand “Chefs generally want to use alternative cuts, which are more Changsha people love beef cheek. Singaporeans seem to go for fillet while in cost efficient and are different – enabling them to be innovative and Charlotte China cuts and hanger steak are popular.” creative with their menu development. They are conscious of keeping Goldstein, as with Morton’s and other quality steakhouses, food costs down, however they are always searching for something Chengdu sources much of its products from the US, and increasingly new. MLA provides them with alternative ideas for their kitchen Chennai from Australia. based on feedback from chefs around the world.” Asians culturally enjoy dining out and MLA has developed Chicago Quality from Down Under programmes to assist chefs with finding cost effective and innovative Coimbra With a reputation as a reliable and quality supplier of clean and ideas for their menus. MLA has held three ‘banqueting innovation safe red meat, Australia exports over 60% of its total production workshops’ to date, with over 200 chefs participating in the Cologne to over 100 countries around the world including Southeast Asia programme from across Southeast Asia and Greater China. Copenhagen and Greater China – making it one of the world’s largest exporters. “This sector of the foodservice market offers a significant Da Nang In 2011, total exports of Australian beef and lamb to the region opportunity to stimulate awareness of Australian beef and lamb, were 199,336 tonnes. The countries which handle the largest particularly to the ever-increasing aspirational wealthy and middle volumes are Taiwan, Philippines, Indonesia, China and Singapore. class consumers,” believes Iori. To find out more about our Full Licence or A€liate brand solutions, please contact Selena Ang at +65 6227 5535 or [email protected]. 30 AHCT January 2013 d r i n k d r i n k

Original, pear and orange flavoured vodkas from Grey Goose

Absolut’s new numbered limited edition guarantees each bottle’s artwork to be unique Royal Dragon Vodka Imperial features a carved dragon Smirnoff Black small batch vodka – the brand inside the bottle and 23-carat Swiss edible gold flakes remains a market leader Country of origin is less important to consumers than branding, but the trade knows which brands have the Pioneering spirit right origin credentials Robert Cullins, SPI Group

Vodka is traditionally Areas of competition are purity – the they are well chilled, as vodkas typically are. number of distillations – the quality of the Attractive packaging certainly plays is room for niche players, and vodkas with bottle; Imperial with a carved dragon drunk ice cold – but grain or potato bases, and most of all the A question of heritage a role. Belvedere and Grey Goose have a specifically Asian identity are beginning inside the bottle and the spirit speckled is the market for it range of flavours. Heritage can be an issue. Stolichnaya particularly distinctive bottles, and the latter to emerge. with 23-carat Swiss edible gold flakes; and These are becoming increasingly certainly benefits from being perceived is a notably popular brand call in bars. In 2009 Smirnoff owner Diageo formed The Emperor, made in a limited batch of becoming overheated in outlandish. Moving on from the established as a Russian vodka, although the version Although under increasing pressure in a partnership with baiju producer Shui Jing 888 bottles for which the dragon is hand- Asia, asks Robin Lynam fruit ranges, distillers have diversified into currently distributed internationally is the European and North American markets Fang, which it subsequently acquired, to blown, and which comes adorned with a assorted dessert and confectionery flavours actually distilled in Latvia. from growing interest in different gins and produce a Chinese vodka, Shanghai White, 35-diamond pendant. – vanilla, caramel et al – along with various “Country of origin is less important rums, Asia’s cocktail drinkers seem inclined in, as you would expect, an ornate art deco Royal Dragon won The Most Innovative lobal vodka sales have grown herbs and spices. to consumers than branding, but the trade to stick with vodka, whisky and cognac, of themed bottle. Spirit Brand of 2012 at the China Spirits exponentially in recent years Flavoured vodkas were originally knows which brands have the right origin which for modern mixologists – who like to Then earlier in 2012, Hong Kong-based Awards, and is now available in Hong and International Wine infused at home, or by bars, using bought credentials,” says Robert Cullins, global work with fruit juices – vodka is much the Dutch entrepreneur Michel Morren decided Kong, Macau, the Chinese mainland, & Spirit Research figures neutral spirit, and the tradition was commercial director, SPI Group, which most versatile spirit. to go one better and launched an extravagantly Singapore, Thailand and the Philippines indicateG that it remains a year-on-year particularly strong in Poland. Selling pre- owns the Stolichnaya brand outside Russia. It is furthermore the most adaptable packaged Russian made vodka called as well as France and the UK. Morren says growth category. flavoured vodkas was an initiative pioneered SPI is promoting the Stoli Indulgent range to market trends. Unlike whisky, which Royal Dragon. further expansion into international markets Although Diageo’s Smirnoff is no longer by Sweden’s Absolut, and more or less of flavoured spirits which includes Stoli has to be matured for long years in oak “We start at the level where the Grey is planned. the world’s best selling spirit brand – that is everybody followed. Salted Karamel and Stoli Chocolat. barrels, or cognac, of which the same is true Gooses and Belvederes stop,” says Morren, Also offering a new range of eye-catching now Korea’s Jinro Soju – it still ranks third Flavour infusion is the usual method, “Consumers in Asia will always be and which is made from grapes which can explaining that the vodka is a small batch bottles but at a lower cost is Absolut with its with sales in 2011 of around 25,197,000 but higher end producers such as LVMH’s interested in new products that are relevant only be grown in a delimited area, vodka spirit, distilled in Russia no fewer than five new numbered limited edition – although it nine-litre cases. Belvedere distill in the flavours, which to their way of consumption. Our Indulgent merely has to be distilled, bottled and sold. times, using a one-century old pot still. The is limited to four million. Thanks to some Smirnoff’s nearest competitors are theoretically produces a better integration range is a good example of bringing a real It is relatively cheap and uncomplicated grain base is high quality winter harvest rye. careful reprogramming of the production Pernod Ricard’s Absolut and Bacardi’s of the tastes and aromas. and relevant point of difference that has to produce. Morren’s background, however, is in line, however, every bottle is guaranteed to Grey Goose, but competition in general The snag is that what really differentiates appeal and presents a more interesting way marketing other luxury products, such as be unique. has become much more intense with the vodkas one from another is marketing of enjoying vodka,” Cullins says. Asian identity diamond encrusted mobile phones, and “Absolut Unique feels a bit ‘mad scientist’ emergence of a range of niche brands, rather than taste. Blind tastings tend to Polish vodka also has a special cachet Vodka is a highly competitive market, in so a lot of the investment has gone into and a bit street art,” says Jonas Tåhlin, vice- and both the larger and smaller players suggest that few people can distinguish from which Belvedere and Chopin (the which Smirnoff, Absolut and Grey Goose the packaging. president global marketing at The Absolut diversifying into an ever expanding range between premium grade vodkas and cheap latter a relatively rare potato vodka) derive have a commanding lead, but because So far three expressions have been Company. “When the bottles first appeared of expressions. supermarket brands – particularly when some of their appeal. overheads are relatively containable there produced: Elite in a gold decorated black on the conveyer belt, we cheered. By that

32 AHCT January 2013 AHCT January 2013 33 d r i n k

Stolichnaya classic, honey and jalapeno flavours

point the production line looked more like of consumers start off drinking brands being presented. This could be the brand’s an artist’s studio than a bottle factory. These that have global presence and that they heritage, it could be the use of raw material, are really striking bottles. Everyone will find know project a premium image; Smirnoff distillation style or filtration method. a personal favourite.” is a great example of this. While choice is But none of this means anything if it The company is also moving into the important to help the category grow, it is doesn’t result in an end product that the ‘handcrafted’ vodka market with a new essential that there is a unique offering and consumer can differentiate, and more product, Elyx, a single-batch vodka made a point of difference for the brand that is importantly, enjoy.” without the aid of the computers which usually govern the Absolut production line. “When developing Absolut Elyx we looked back to find a vision for the future,” Vodka vs gin? says Mark Hamilton, global marketing director at The Absolut Company. “The Is vodka facing serious competition from gin? The category is growing in Absolut Elyx bottle is a squared version of Europe and North America, and a wider range of gins is now appearing on the original Absolut Vodka bottle silhouette. back bars in Asia, next to the vodkas. The copper detailing and the clarity of Robert Cullins, global commercial director, SPI Group, argues that an the design reflect both the manual copper enhanced profile for gin in Asia can only be good for the white spirits category distillation and the natural purity.” as a whole. According to Hamilton every part of the “We do not see a threat from gin. Quite the contrary, the more attention production, from the planting of the first given to Western white spirits can only be beneficial in turning the brown seed, all the way through distillation and spirits tide,” says Cullins. “I think gin has a harder job to do to establish itself in bottling, is performed within a 25km radius Asian markets.” in the Åhus region of Southern Sweden, and Although brands such as Belvedere are now making vodkas with a the vodka is distilled exclusively from single- botanical profile that might be thought to be straying into gin’s territory, estate winter wheat. The water comes from Diageo’s Adam Brewer believes the roles of the two spirits are and will a natural underground spring. remain distinct. Market leader Smirnoff does not seem “Today in Asia they are two clearly differentiated categories, and consumed unduly perturbed by niche competition. at two very different occasions. Vodka is a category linked to the moment of “Vodka has been a staple ingredient in celebration, much like Champagne, while gin is seen more as an ingredient in cocktail culture for over half a century now, cocktails and enjoyed with tonic water during the first drink of the night. and the Moscow Mule, which was first made “While some vodka brands have certainly been pushing the boundaries of with Smirnoff, played a rather important flavoured vodka closer to those of gin, it is important to note that some of the part in the rise of vodka as an international earliest records of vodka production reference the spirit being flavoured with category,” says Diageo brand ambassador for the addition of herbs, spices and berries. The most important botanical in the Smirnoff, Adam KG Brewer. production of gin is the juniper berry, and this will always define the difference “Vodka is still a relatively new category between two categories.” in a lot of Asian countries. The majority

34 AHCT January 2013 E q u i p me n t

Hatton-Jones Co supplies major hotels as well as retail customers with fine, hypoallergenic and fair trade beddings made from luxurious organic fabrics

Hotels have various options The comfort when choosing bed linens, with longevity and environmental impact high on the list of priorities, writes Jane Ram factor Beaumont & Brown: offering soft-combed cotton with a 300 thread count as standard to its five-star hotel clients

ooks, luxury, laundering and long life are the major considerations when picking bed linens. Looks speak We urge clients to consider the for themselves as nothing beats the eye-appeal of crisp overall sustainability factor. If a looking pillowcases, immaculate sheets and duvet covers. Luxury, however, is more subjective. Laundering large hotel is using all organic seems to depend on how green the hotel’s management is, while fabrics, this will impact their water Llong life has obvious financial implications. Guests are well aware of quality, says Norman Brown, director, and electricity usage because of Beaumont & Brown, a major supplier of bed linens to hotels the additional time it takes to worldwide. “Most guests spend most of their time in the room sleeping: 100% cotton bed linen has been the expectation of most launder bedding five-star hotels for a long time now. Soft-combed cotton in 300 Tarynn Hatton-Jones, Hatton-Jones Co thread count is the industry standard for our five-star hotel clients.” Many leading hotel groups have their own iconic bed. However, mattresses, pillow menus and other details tend to be given more Hermans Lee, executive housekeeper of Hong Kong’s Hotel prominence than the quality of the linens, which on close scrutiny Icon, says that although synthetic bed linens are more durable, after are sometimes cotton-polyester mix in the ratio 80:20, even 50:50 a few washes they can discolour. Meanwhile, Patrick Lau, director of in some cases. According to Brown, mixed fabric is not significantly housekeeping at Kowloon Shangri-La, says that synthetic materials attract more static electricity. This is a serious issue in northern cheaper than 100% cotton, “but it does tend to launder easier, with www.hattonjonesco.com slightly reduced drying time.” China, where many of the Shangri-La group’s properties are located, Tarynn Hatton-Jones, managing director of Hatton-Jones Co, a hence the brand specification of 100% cotton bed linens to ensure company that supplies major hotels as well as retail customers with, guest comfort. hypoallergenic and fair trade beddings made from organic fabrics, Natural may be best, but Brown maintains that organic cotton is questions whether natural fabrics are always the best way to go. It’s not more comfortable than normal cotton.“Most hotels wouldn’t use not just the up-front costs, she points out – a small percentage of organic cotton, as true organic cotton is significantly more expensive polyester can strengthen the material as well as make the washing than normal cotton and it’s also difficult to trust a lot of organic and drying process easier. cotton suppliers to provide true organic cotton. As a supplier of “We urge clients to consider the overall sustainability factor. luxury bed linens we would always try to steer our customers away If a large hotel is using all organic fabrics, this will impact their from organic cotton due to the price.” water and electricity usage because of the additional time it takes Indra Budman, newly appointed CEO of Hansar Hotels Group to launder bedding.” (which operates two luxury boutique properties in Thailand, shortly Marika offers linens hand-embroidered in Vietnam

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Hansar Koh Samui super king bed all natural 100% Pakistan cotton linens with thread count of 400 per square inch.” The trend worldwide is good quality no-frills bed linen, says Roger Mair, general manager and VP operations, Swiss International Hotel Xiamen. “The ultimate luxury in bed linen would be 400 thread count pure Egyptian cotton, which has shorter lifespan than a mixed fabric with synthetic fibre. In one of my last hotels I opened for Accor, we used the best available brand for the bed base and mattress, complemented with 400 thread count linen, it was all worth it as it made THAT perfect bed for the best sleep. It earned us a Best Bedroom Award for 2010 in China. Other five-star hotels suffice with 220–300 thread count linen, which is certainly already a respectable quality. Feel it and try it out before deciding.” Pic: Hansar Hotels When an extra touch of luxury is required, there are no limits on what can be done, says Monika Mauriello, director at Marika Linen, to be joined by a third), has had two decades of experience in the based in Hong Kong. “We can do sophisticated to simple. We sell luxury hospitality sector in his native Indonesia and other parts of beautifully embroidered designs in pure linen, all hand-embroidered Southeast Asia. He is a passionate advocate of organic food, even in Vietnam, but it’s a dying trade. Hotels order huge quantities in setting up vegetable and herb plots to supply Hansar Koh Samui, fine fabrics but classical design: they rarely order anything special but is sceptical about claims that organic cotton bedding is the right except occasionally for suites. choice, especially in view of the approximately 50% higher cost. “We order all our materials in China where they weave according “Hansar hotels are very particular about our linen, especially to our requirements. We use all natural materials, no synthetic bed sheets, it took lots of energy, money and surveys to determine fibres – I can’t sell things that I don’t like! Hotels are bombarded our current set. In terms of production and durability, cotton is still with special offers, it’s very competitive. But we offer special service much less expensive if we compare it to other materials such as silk.” and we are known for keeping to our deadlines. We supply some of Most hotels opt for white bed linen as it does not clash with Hong Kong’s top hotels with high quality classical, soft and luxurious colour schemes and it is easy to launder without risk of colour fading percale. Sometimes they request broad or narrow stripes, but that’s if strong chemicals are used, says Brown. as far as they venture. I’m trying to encourage them to move into “White gives a clean perception to guests. And it’s easier to pure linen, but I’m still working on it.” launder as we can bleach it,” says Lau. Two decades ago, Mauriello found traditional embroiderers in Style is all-important at The Mira Hong Kong. Ricky Chan, Vietnam and taught workers how to stitch a hem and the colours director of housekeeping, says guest perception of the bedding helps that should be used for flowers. “Occasionally hotels feel they want to identify the hotel level. “The majority of hotels prefer white, but to do something special: the InterContinental wanted pure linen some may use white on regular floors and other colours such as light sheets, pillowcases and duvet covers for all their suites. Unfortunately grey or beige for executive floors to make them stand out. Quality the required size was wider than standard and it would have taken and durability is our prime concern. Currently at The Mira we use six months to source the material, but they couldn’t wait.”

38 AHCT January 2013 E q u i p me n t E q u i p me n t

Current trends include fresher, brighter colours, along with greater emphasis on natural and sustainable Walking on materials Al Ross, Wools of New Zealand Colourful designs from Wools of New Zealand

t may not be the first thing guests designers are making the most of this. Morris agrees: “We work with notice when they set eyes on a Richard Morris, managing director of customers’ housekeeping and engineering hotel lobby or enter a restaurant, the commercial division at Tai Ping departments by analysing the typical but carpets play a very big role in Carpets in Hong Kong, says recent amount of foot traffic per day in a creating the best first impression. innovations in manufacturing techniques specific area so as to determine the ideal While eyes may be turned upward to are increasingly being incorporated in construction, fibre type, pile density, air backing type, underlay and installation sparklingI chandeliers, provocative artwork couture designs. That, coupled with and seasonal floral arrangements, the first customised pattern and colour, “provides method to provide durability and step onto a lush, quality carpet quietly customers with a 3D building block easy maintenance” that the hotel or signals that the establishment is a place to create a unique, high-performance restaurant requires. of comfort, sophistication and attention aesthetic for hospitality projects.” Larger hotels tend to look after their to detail. carpet investment themselves as it’s done Not that visual impact is unimportant. You get what you pay for continuously. “Carpet maintenance is Hospitality designers put their full effort At The Peninsula Hong Kong, Claudia done in-house, on a daily basis, and by into creating top-to-bottom signature Arnhardt oversees care for the hotel’s Tai an experienced carpet technician who is designs that set a carefully planned tone Ping carpets. The flagship of the worldwide assigned to take care of carpet spotting and reinforce the corporate image, be it Peninsula group of hotels has recently throughout the hotel,” reports Arnhardt. relaxed and cosy, classic or avant-garde – completed renovation of all guestrooms in “Outside vendors are only called in and with custom-milled carpets, the overall The Peninsula Tower, including 100% wool extreme cases – such as burn marks in the aesthetic presented is seamless. carpets designed exclusively for the hotel. carpets.” “In Asia, [design] tends to be very Suite carpets feature a textured pale peach High-end hotels change their carpets contemporary,” says Steve Boyer of Mohawk blossom design that echoes entrance murals, with greater frequency to maintain a fresh International. Boyer, the Singapore-based creating a complete, cohesive design. appearance for guests. Carpets in public vice-president for international, Asia “You really do get what you pay for,” areas that get the hardest wear may only and Middle East markets for the carpet asserts Arnhardt. “Changing carpets last three to four years. supplier, says the trend for newer hotels regularly is also a must, as is purchasing Design decisions directly impact such as many found in this part of the different qualities of carpet for different maintenance, according to Arnhardt. world is bold, colourful patterns. areas, based on foot traffic.” “Naturally the lighter shades are more “Colour varies a lot by property,” he Experts agree that hoteliers and delicate but really, it’s just important says, “but old traditional florals are used in restaurateurs should bear in mind the day- to have the right tools, machines and classic hotels, which are more often found to-day practicalities of caring for a carpet manpower to keep the hotel’s carpets in in Europe and North America.” to keep it looking its best throughout tip-top condition.” Al Ross, Asia manager of Wools of New its lifetime. Tai Ping’s Morris agrees that this While carpets help set the Zealand, agrees. “Current trends include “I don’t think decision makers take practical side to carpet choice is an tone for a property, they also fresher, brighter colours,” he states, along that into account enough,” says Mohawk’s important consideration. “Easy represent a major expenditure – with greater emphasis on natural and Boyer. “Sometimes they just leave that up maintenance is definitely the first concern sustainable materials. to housekeeping.” But quality suppliers, he for hoteliers. Creating the right ambience and offer an opportunity to show A greater variety of textures are says, provide detailed instruction to clients with floor covering design is a combination off your green credentials, writes available now as never before, and on how to care for their carpets. of design scale, design definition, Gregg Schroeder

Tai Ping carpets at Aman New Delhi

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Decorative carpeting at The Peninsula Hong Kong Hong Kong’s Regal Kowloon Mezzo Grill

Edgy designs at Swisstouches Hotel Xi’an SmartStrand with DuPont Sorona from Mohawk

practical [soil hiding properties], and may continue to purify indoor air for “Prestige contract locations are colour propensity, correct pile fibre up to 30 years. It’s a big selling feature.” frequently specified in wool because of its selection and practical texture.” But synthetic fibres are becoming all-round excellence, and although wool In public spaces such as corridors, increasingly interesting to high-end clients carpets may be slightly more expensive, F&B and meeting rooms, pile density is as well. Earlier petroleum-based products the low life-cycle costing that comes from key – not plush pile. Boyer says. “They released fumes after installation. One new longer life, less maintenance and easy need to consider the easiest product they product from DuPont, called Sorona, is cleaning more than pay it back,” Boyer can have for maintenance. Historically, partly made from corn. notes. “Wool is also the most fire safe fibre hospitality likes to use a lot of wool and “It’s got the sustainability story and it’s for carpets.” wool blend products,” he says, “which are very easy to clean,” Boyer says. Used carpet can be recycled – in the US easy to maintain.” Unlike natural fibres, Sorona and other and Europe. Industry specialists, predict, synthetics don’t absorb much moisture, and however, that it’s only a matter of time Green is gold can be manufactured using some recycled before carpet recycling becomes the norm in Wool continues to be desirable for its content. “This new fibre is the closest to Asia, too, upping the environmental factor. durability and ease of maintenance. It’s also answering all issues of performance and Green and sustainability are relatively green, is fire safe and even has air sustainability.” watchwords in the industry, according cleaning qualities. And unlike wool, synthetic carpets are to Morris, and Tai Ping has streamlined “Studies show that wool carpet can made from continuous fibres so shedding manufacturing practices to reuse and remove formaldehyde, nitrogen dioxide is reduced. But wool is non-allergenic and recycle as much material as possible. The and sulphur dioxide from the air more has other natural properties – durability, company seeks suppliers who have similar Hong Kong (Head Office) Shenzhen Factory rapidly and effectively than synthetic appearance retention, good response to values, too. “We know that sustainability 18/F Effectual Building, Room 1907, Block A, Xinshapu Industrial Zone, Huaide, carpet fibres,” Morris asserts. “Wool does cleaning and stain removal – that keep is as important to our clients as it is to us,” 16 Hennessy Road, Wanchai Hong Kong Carrianna Friendship Square, Humen Town Dongguan City, 香港灣仔軒尼詩道16號宜發大廈18樓 not release these gases even when heated, it as one of the top choices for F&B use. he says. No. 2002 Renminnan Road, Shenzhen, China Guangdong Province, China Tel: 852–2520 8222 Postcode: 518001 廣東省東莞巿虎門鎮懷德新沙 Fax: 852–2215 4438 深圳巿羅湖區人民南路 2002號佳寧娜友誼 埔第二工業區 Email: [email protected] 廣場A座 1907室 郵政編號: 518001 Tel: 86 – 769 8115 1208 Tel: 86–755 8236 2929 Fax: 86 – 769 8115 1212 Fax: 86–755 8236 2636 Email: [email protected] 42 AHCT January 2013 Email: [email protected] P r o d u c t N e w s P r o d u c t N e w s

Heading to Italy

Italian designers Gianni Veneziano and Luciana DiVirgilio have joined forces to Big savings at establish D Editors a new furniture design house determined to ‘get ahead’. The new company’s motif is a bald head, which features throughout the the mini bar range in different colours, styles and angles. Bartech has introduced what the Tables, chairs, consoles, mirrors, rugs and coat stands are available in a company calls “the most environmentally wide variety of materials and colours. friendly automatic mini bar on the The multi-disciplinary design house also offers full interior designservices. market”. The Neobar line promotes eco- For more information: www.dipalmassociati.com friendly initiatives, while reducing costs and providing revenue potential. The mini bar range utilises an energy efficient compressor cooling unit, as well as the latest in commercial grade cooling solution to achieve power consumption of less than 0,35 Kwh per day. In addition, a rear-mounted eutectic plate provides over 12 hours of cooling The products are anti-ageing, without consuming additional electricity, Skincare anti-wrinkle, repairing, for smoothing, once the target temperature has plumping and healing to improve skin been reached. range update texture, firmness and moisture levels as These factors help Neobar ‘fridges well as refine pores and brighten. to draw 70% less energy than typical Pevonia has announced changes to their With natural floral fragrances, the new absorption minibars. award-winning Power Repair line. intensifiers and the related PevoReclaim When using Neobar in combination Under the new name, Power Repair and PevoRefine Professional Spa with Bartech’s Computerized Energy Age Correction, the line has not only Treatments are available to spas Do you need iNeed Saving System (CESS), energy replaced the existing concentrates with and salons. consumption levels can be lowered even new re-formulated intensifiers, but also application interfaces with most major more to only 0,200 Kwh of power in a Customer relationship management and redefined the packaging. For more information: third-party hospitality management 24-hour period. eMarketing solutions provider for the www.PevoniaPro.com systems and can be used to facilitate The CESS monitors cooling global hospitality market Digital Alchemy incremental revenue opportunities, production according to whether has introduced the award-winning iNeed The QOOQ tablet has a foldaway including restaurant reservations and a guestroom is designated vacant, mobile application to Asia. More fun in table, integrated timer, rechargeable spa bookings. occupied or out of order. This feature The app allows guests to battery, resists humidity and heat, and iNeed may be used in lieu of generates a savings of up to 30% digitally submit service requests for the kitchen can be cleaned with a damp cloth. printed materials in the guestroom. depending on occupancy and the hotel’s housekeeping, room service, valet and Available in red, cream and black. preference for the level of cooling. maintenance. French-based digital media specialist For more information: In comparison to a standard Additionally, the fully customisable Unowhy has launched the English version For more information: www.Data2Gold.com refrigerator that gives off 40 decibels of of QOOQ, the first tablet computer for the www.qooq.com sounds, the Neobar is incredibly quiet kitchen. with an output of only 24 decibels. The tablet is preloaded with 1,000 Bartech is able to custom build international multimedia recipes — Neobar to fit the design needs of any which can be accessed by cuisine type, property. difficulty level, preparation time and Upgrading safety ingredients — ingredient fact sheets and For more information: meal-planning tools. www.bartech.com Anti-theft device MySafe is a with metal strips to prevent slashing, Like an ordinary tablet, QOOQ allows sturdy and tamper-proof pouch to and provide extra strength and grip. web browsing via Wi-Fi or an ethernet safe-guard guests’ belongings at Available in a variety of vibrant port, as well as access to email, social the pool, beach or bar. MySafe is colours, corporate logos and media accounts, and online radio made from environmentally-friendly numbering may be incorporated. stations. The tablet also has a built- impact-resistant plastic that also Also available is an optional in video and mp3 player, a weather blocks UV rays, thereby providing sun-screen/hand sanitising gel application and a digital photo- added protection to guests’ holder with bottles that can be album function. valuables. custom-made to reinforce corporate The tablet cookery coach enables Securing bands are reinforced branding and customer loyalty. users at any level to learn directly from some of Europe’s leading chefs, including Michelin-starred chef Emmanuel Renaut. For more information: www.myseasafe.com

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Samos so Family of wine sweet In 1998, Brazil’s Lidio Carraro Boutique Winery Since 1934, vine growers on the Greek extended the Carraro family’s five generation island of Samos have worked together to viticulture tradition by establishing new vineyards make wine in the island’s two traditional in two locations in Southern Brazil: Vale dos wineries. Famous for its Muscat grape Vinhedos and Encruzilhada do Sul. the co-operative of all the island’s 25 Combining “respect for the land, wine growers has the exclusive authority sustainability and modern vinification to sell the sweet and dry Samos wines all technology”, it produced its first wines in 2002. over the world. Lidio Carraro operates a ‘purist philosophy’ Exports cover 80% of the so all wine-making processes are conducted approximately 7,000 tonnes of wine with minimum interference and “maximum produced annually. The wine is now respect to the natural expression of the grape available in Asia. and its original terroir”. The winery is also the pioneer in Brazil For more information: Northern of integrating grape growing and enology www.samoswine.gr/uk/6.html management, employing a meticulous study of clones and soil mapping, strict production spirit control and making wines without the traditional use of wood. The award-winning SulBrasil Wine exclusive Ungava is a Canadian premium gin wines have been noted as “rich in complexity, made with an infusion of hand-picked structure and balance”. Prestige wine importer Altaya Wines botanicals from the vast wilderness recently hosted its annual tasting in Hong bordering Ungava Bay in the unspoiled For more information: Kong, featuring 50 premium wineries region of northern Québec. www.lidiocarraro.com from its award-winning global portfolio. Infused with 100% natural “Our annual tasting has become a ingredients from the Canadian Arctic unique institution,” said Paolo Pong, the gin is made from Nordic juniper, founder and managing director of wild rosehip, cloudberry, crowberry, Altaya Wines, “with some of the world’s Arctic blend and Labrador tea, giving most respected winery owners and the Barossa, Clare and Yarra valleys it a distinctive golden colour and fresh, winemakers showcasing and explaining and award-winning wineries from floral, spicy flavour. their vintages.” Marlborough, Canterbury and Wairarapa The contemporary designed Bordeaux, Burgundy and flew the flag for New Zealand. Ungava bottle is made using a special Champagne wineries were represented, Napa Valley’s Fisher Vineyard and thick, clear glass, giving the brand as well as boutique wineries from Alsace, Argentina’s multi-awarded Dominio stand-out on-shelf appeal. the Rhone Valley, Languedoc and del Plata rounded up the showcase of Camus Wines & Spirits is Provence. Italian producers representing premium wineries exclusively presented distributing the gin in Asia. Tuscany, Piedmont, Lombardia and Friuli in Asia by Altaya Wines. were also present. For more information: From the New World, Australia’s For more information: www.ungava-gin.com offerings included “leading lights” from www.altayawines.com Designer drinking

“Bold, expressive and masculine”, “We found inspiration for the the Chivas 12 ‘Made for Gentlemen’ partnership in the current renaissance of collectible tin by British designer Tim men seeking authenticity in their luxury Little – creative director and owner of and lifestyle choices,” said James Slack, British luxury shoe label Grenson – global brand director, Chivas Regal. features a slick deconstruction of the Tim Little said, “I love the fact gentlemen’s classic wardrobe staple, the that the tin really stands out and the hand-crafted brogue. deconstructed elements of the iconic The striking collectible houses a brogue – really enjoying a style revival at bottle of Chivas Regal 12-year-old. the moment – are instantly recognisable.”

For more information: www.chivas.com/madeforgentleman

46 AHCT January 2013 c u l i n a r y N e w s

when mixed with water. Keeping The whisky spends 16 years in ex-bourbon US oak casks, is bottled it simple at natural cask strength, and is slightly stronger than most single malts. Scotch lovers in Asia have the chance The result is a whisky that is pale to try a new, special whisky range: The gold, with bright, lemony shades. On Glenlivet Nàdurra 16-year-old. the nose, it is fresh and clean but with The latest offering from the 188-year- intensity and strong fruit, including lemon old distillery takes its name from the Gaelic pulp and green apple, enhanced by word for ‘natural’ and with an emphasis aniseed notes and a creamy touch of on natural methods of production there’s praline, along with herbal and a critical difference between Nàdurra and spicy accents. most modern whiskies. The unique nature of Nàdurra is Others are chilled to three or four reflected in its “simple and authentic” degrees Celcius and then passed through packaging, with a cask stencil effect that paper filters before being bottled, a runs around the carton to “emphasise process that removes fatty acids, proteins the unadorned, unadulterated style of and esters from the whisky, but also the whisky”. removes some of the flavour. The Glenlivet is currently the number With Nàdurra, this chill-filtering process two single malt Scotch whisky in the is omitted. world and the number one in the US – Most of the heavy compounds the world’s largest malt whisky market. therefore, remain in the end product, and the resulting whisky has “more body and For more information: a richer texture” – it will even turn opaque www.theglenlivet.com

405,000 MT of bean-grinding capacity in seven processing facilities, and four Recipe for sales offices. The integration will make Barry success Callebaut the largest global cocoa processor. The transaction is subject to Knouse Foods is an established grower approval by Petra Foods’ shareholders co-operative and food processor for as well as regulatory authorities. The apple and fruit related products. The closing of the transaction is expected co-operative includes fruit growers in the later this year. US Appalachian region of Pennsylvania, Maryland, Virginia, West Virginia and the For more information: Mid-West. www.barry-callebaut.com Known for its “environmental www.cacao-barry.com stewardship”, Knouse Foods is “committed to ensuring its products Sweet meet standards for taste, quality and consistency”. cocoa deal Product brands include ready-to-use Musselman’s, and Lucky Leaf pie fillings Barry Callebaut, leading manufacturer of and pizza toppings, Apple Time and quality cocoa and chocolate products, Speas Farm. Products are available in a has reached an agreement with Petra variety of flavours. Foods Ltd., Singapore, to acquire their Knouse Foods also highlights ways Cocoa Ingredients Division. foodservice professionals may offer “on- The division is the largest cocoa trend and profitable dessert options” by products supplier in Asia with sales providing recipe ideas. revenue of US$1.3 billion and 1,700 employees in fiscal year 2011 (ended For more information: December 31, 2011). www.knousefoodservice.com The business has a significant global footprint across four continents with

48 AHCT January 2013

E v e n t s E x h i b i t i o n s

Date Event Details ORGANIsER

Jan 14 – 15 Hotel Investment Forum India At a new location in 2013, the fifth annual HIFI is HIFI (HIFI) the annual meeting place for leaders in the Indian c/o BHN The Leela Kempinski Gurgaon hotel and tourism industry to discuss important 2900 Bristol Street, Ste. D101 Delhi (N.C.R.) trends, network, identify new opportunities, and do Costa Mesa, CA 92626 USA Getting bigger India business through a combination of plenary sessions, Tel: +1 714 540 9300 breakout panels, and interactive workshops. [email protected] www.HIFI-india.com all the time Feb 19 – 22 HCJ 2013 HOTERES JAPAN, CATEREX JAPAN and Japan Japan Management Association Tokyo Big Sight Food Service Equipment Show focus on equipment 3-1-22, Shiba-koen, Minato-ku, (Tokyo International Exhibition for commercial kitchens. Food service, tableware, Tokyo 105-8522, Japan Center, Ariake) IT systems, furniture and food hygiene equipment Tel: +81-(0) 3 3434 1377 3-10-1, Ariake Koto-ku are showcased. 800 exhibiting companies and Fax: +81-(0) 3 3434 8076 Tokyo 135-0063 approximately 50,000 professionals visit annually. [email protected] Japan www.jma.or.jp/hcj/eng his year will see one of the worlds biggest hospitality trade shows Feb 25 – 28 Gulfood 2013 A trade show with proven credentials, Gulfood Dubai World Trade Centre, get even bigger. Gulfood is set to expand by 13% as it secures Dubai provides a sourcing platform where international PO Box 9292, Dubai, United Arab Emirates, more than 12,500sqm extra exhibition space to accommodate United Arab Emirates flavours meet world-class business. Latest trends Tel: +971 4 308 6062 / 6047 T stands and visitors. The 2013 show will fill 113,398sqm in exhibition and innovations shaping the future of food also on Fax: +971 4 318 8607 show. With an emphasis on education, training, [email protected] space. competitions, and live events, Gulfood strives to www.gulfood.com Gulfood 2012, attracted 68,681 trade visitors from 152 countries – inspire and inform. an 11% increase from the previous year – with 61% international visitors. In addition, the 2012 show drew 3,816 exhibitors and offered 110 Apr 1 – 3 Hotelex Shanghai Hotelex Shanghai 2013 will focus on innovative Shanghai UBM Sinoexpo International international pavilions. elements and green concepts. Hotelex has Exhibition Co., Ltd Shanghai New International With the theme ‘International Flavours, World Class Business’, the Exhibition Center showcased hospitality trends for 21 years and is a Tel: +8621 6437 1178 Shanghai one-stop purchasing and information platform for Fax: +8621 6437 0982 expanded Gulfood 2013 will accommodate demand for participation, China industry professionals. [email protected] and enable more processing and packaging equipment space, and allow www.hotelex.cn exhibitors to demonstrate their larger machinery and equipment ranges. Apr 24 – 26 Food&HotelVietnam 2013 Exhibitors from across the globe will showcase Singapore Exhibition Services New country pavilions from Ecuador, Lithuania and Oman will also (FHV) The 7th International Food their products and innovative solutions. FHV is an Telephone: +65 6233 6638 be present. important growth catalyst for food and hospitality Fax: +65 6233 6633 & Drinks, Hotel, Restaurant, The expansion includes an additional temporary hall, Zabeel Pavilion, Bakery & Foodservice Equipment, businesses throughout greater Indochina. World- [email protected] Supplies & Services Exhibition and class competitions and networking events promise www.foodnhotelvietnam.com dedicated to food and drink companies. Conference to make FHV2013 the place to be. Increased space has also been provided to ingredients. The largest Saigon Exhibition & exhibition space increase has been provided to finished food – especially Convention Center exhibitors focused on retail and foodservice markets – where demand far May 7 – 9 SIAL China 2013 Asia’s largest international F&B exhibition, staged Comexposium exceeds capacity with over 900 companies requesting space. Shanghai New International Expo in seven halls and expecting 45,000 visitors 70 Avenue de Général de Gaulle, 92058 Many agricultural and export government ministers are also expected Centre Hall N1-N5, E6-E7 in 2013, the 14th Edition of SIAL China will Paris La Défense Cedex, France Shanghai, China continue to set the benchmarks as China’s unique www.sialchina.com to attend Gulfood 2013. To facilitate this ministerial support, the Ministers Hua Mu Rd. 3# East Lobby meeting point in the F&B and HoReCa industries. Meet, is a programme of events where they will meet to discuss trade (near Luo Shan Rd.) agreements, export initiatives and food security policy. At the Food Leaders Summit business leaders will debate and May 7 – 10 The 15th International Exhibition Connecting 1,900 global suppliers of food, drinks, Hong Kong Exhibition Services Ltd explore commercial strategies that will shape future markets. of Food & Drink, Hotel, coffee, wine, equipment, hospitality technology, Tel: +852 2804 1500 Capitalising on the region’s fast-growing manufacturing base and Restaurant & Foodservice design, and more with 35,000+ regional hoteliers, Fax: +852 2528 3103 Equipment, Supplies & Services restaurant owners, chefs, importers, distributors and [email protected] business start-ups, dedicated programmes for food processing and more, HOFEX is a premier trading platform for www.hkesallworld.com packaging will showcase the hottest trends for 2013, while the Franchise China and Asian markets. www.hofex.com Workshop will help industry professionals acquire and manage a successful network. May 22 – 26 Thaifex – World of Food Asia Thaifex – World of Food Asia is a premier Koelnmesse Pte Ltd One of the largest such competitions in the world, Emirates Culinary Impact Exhibition and sourcing platform for the industry. The 2013 show Tel: +65 6500 6712 Guild Salon Culinaire will return. 1,300 young chefs will compete in Convention Center covers all aspects of F&B and showcases Halal and Fax: +65 6294 8403 COMING NEXT Muang Thong Thani organic food, catering and hospitality services, [email protected] Gulfood practical and display-based culinary competitions – a perennial favourite food technology, retail and franchise. The World of www.worldoffoodasia.com being the ice-carving stage where entrants turn half-tonne blocks of ice Seafood will run concurrently. Dubai World Trade Centre into extraordinary sculptures. Sept 17 – 20 Food and Hotel Malaysia 2013 FHM 2013 will feature a series of seminars and Malaysian Exhibition Services Sdn Bhd 25 – 28 February, 2013 The third Baking & Pastry Guild Middle East Competition will also (FHM 2013) workshops, including Culinaire Malaysia 2013, Tel: 603 4041 0311 be held. The competition will showcase new trends, classical skills, KLCC Convention Centre and celebrity cooking demonstrations. A one-stop- Fax: 603 4043 7241 and innovative techniques. Ingredients Middle East is the only event in Kuala Lumpur, resource centre for the food, hotel and hospitality [email protected] www.gulfood.com Malaysia industries. www.foodandhotel.com the region to address the growing food manufacturing and processing sector. Gulfood 2013 will also see an enhanced VIP buyer programme, Oct 16 – 18 Hotel Investment Conference Asia’s largest and longest running hotel investment HICAP Asia Pacific (HICAP) event. HICAP gathers hotel investors, financiers, c/o BHN a spotlight on Africa, easier on-site navigation tools, and workshops InterContinental Hong Kong and leading industry professionals from across the 2900 Bristol Street, Ste. D101 dedicated to entrepreneurship, processing, packaging and industry 18 Salisbury Road Asia-Pacific region. Costa Mesa, CA 92626 USA regulations. The Gulfood Awards will be held for the fourth year. Kowloon Tel: +1 714 540 9300 Hong Kong [email protected] www.HICAPconference.com

50 AHCT January 2013 AHCT January 2013 51

E x h i b i t i o n s E x h i b i t i o n s

Well equipped

he 2012 edition of the bi-annual Equip’Hotel (11 – 15 participated in the conferences and debates, while 15 culinary November, 2012) has been hailed a resounding success and design competitions attracted more than 200 entries. with figures up across the board. Over the five days, more than 110,500 hospitality and catering Visitor numbers increased 3.3% on the previous professionals walked the five thematic spaces of the show, which outingT with 110,647 hospitality and catering professionals included 15 trend studios designed by partner architects and attending, 18.4% of who were overseas visitors, which represents designers as well as chefs, where 250 live demonstrations and an increase of 9% on the 2010 show. animations were staged. Over the five-days 1,600 exhibitors showcased latest industry “The hospitality and catering sector is setting an example trends and innovative equipment, products and services. Outdoor more and more and setting the pace for trends. It has even hotel concepts, including log cabins and luxury tents, studio, bar, become a mirror of how our interior designs and food habits will bathroom and kitchen designs were among the many exhibition be in the future. That’s why consumers are getting more and special features. more interested in our market especially through its big names. “What makes this event unique,” said Alain Lardet chairman of Equip’Hotel offers the unique opportunity to make a review Designer’s Days, “is that it both appeals to the public and meets and bring practical answers to all of our trade,” says Corinne the needs of the trade.” Menegaux director of Equip’Hotel. For more than half a century, Equip’Hotel has offered Underlining the importance of this growth sector, as well as hospitality industry professionals a platform, and networking forum 352 chefs in attendance— 70 Michelin starred — representatives and in 2012 both were extended with five specifically themed from trade unions and associations, schools, governments, and areas proving popular additions. private businesses were at Equip’Hotel. More than 500 experts representing 20 nationalities For the second year, TransGourmet ran concurrently.

COMING NEXT Equip’Hotel Porte de Versailles, Paris 16 – 20 November, 2014

www.equiphotel.com

52 AHCT January 2013 AHCT January 2013 53 FHV2013_AFXBOMag_A4_FA(Path).indd 1 9/10/12 3:24:28 PM 40779 Gulfood Barter adverts batch 03 Asian Hotel & Catering Times 210x297.indd 1 12/12/12 12:17 PM AsianHotelCateringTimes.pdf 1 7/17/12 11:28 AM a p p o i n t me n t s

Canadian David Campbell has been Grand Hyatt Hong Kong has announced appointed director of sales and marketing at the appointment of chef Patrick Shimada the first China property of Rosewood Hotels as head chef of Grand Hyatt Steakhouse. & Resorts, opening summer 2013. Campbell Shimada began his career with Hyatt as has worked in Asia for more than 16 years, commis chef at Grand Hyatt Manchester, including at Shangai’s Twelve at Hengshan, San Diego in 2002. The Peninsula, and The Westin Bund Centre as well as The St. Regis Singapore.

David Campbell Patrick Shimada

Pan Pacific Hotels Group has appointed Hayman, Australia’s private island destination Dean Rossilli as the new general manager in the Great Barrier Reef, has appointed of Pan Pacific Orchard Singapore. Australian Scott Murray general manager. Australian- Rossilli has more than 20 years of industry born Murray has held senior hotel positions experience in Malaysia, Australia, US and in Sydney, Dubai, Bangkok, Singapore UK. Prior to joining Pan Pacific Hotels and London. Prior to this, he was with Group, he was regional GM of Thistle/ One&Only Royal Mirage, Dubai, for six Guoman Hotels and Resorts in Malaysia. years, most recently as hotel manager.

Dean Rossilli Scott Murray Simon McGrath has been appointed Selina Chan is now director of sales and general manager at the DoubleTree Resort marketing for the Outrigger Phuket Beach by Hilton Phuket – Surin Beach. McGrath’s Resort, scheduled to open in March following career in hospitality spans over 30 years a major renovation. Chan, a Malaysian and he was most recently the director national, has a 27-year history in hospitality in C of business development at the Hilton Asia and Australia. Before joining Outrigger, Adelaide, Australia. she was group director of sales and marketing M at Mangrove Tree Resort Sanya, China. Y

CM Simon McGrath Selina Chan

MY Tane Picken is the new director of business Anantara Hotels, Resorts & Spas has development for the DoubleTree Resort by announced the appointment of Viktoria CY Hilton Phuket – Surin Beach. Originally Riley as cluster director of sales and marketing CMY

from South Africa, Picken has been with for Anantara Phuket Villas, as well as the K Hilton Worldwide since 2001. Over the past new Anantara Phuket Layan Resort & 10 years he has served in a variety of senior Spa opening this year. Prior to joining the management roles at several properties within Anantara team, Riley was at the Sheraton the Hilton Worldwide group. Phoenix Airport Hotel in Arizona.

Tane Picken Viktoria Riley

Having relocated from IHG’s headquarters in Leslie Lowe has been promoted to general the UK, VP global brand marketing, Simon manager at New World Guiyang Hotel, Scoot will now helm the brand out of Asia in scheduled to open this summer. Previously Bangkok, also focusing on the resort segment. the resident manager of New World Shanghai Scoot joined IHG in 1992. Hotel, Lowe brings more than 30 years’ hospitality industry experience to his new role.

Simon Scoot Leslie Lowe Phil Broad is the newly-appointed vice- Louis Young has been appointed director president, F&B, Asia, Middle East and Africa of finance for New World Guiyang Hotel. When it comes to building menu excitement, Lamb Weston offers the broadest, at IHG. Broad’s career has spanned brands Young brings more than 18 years’ finance most innovative variety of frozen potato products in the industry. including Starbucks, TGI Fridays, Tesco’s experience with hotels in both Hong Kong and Pizza Hut. Most recently, he was MD of and mainland China. Before joining New Jumeirah Restaurants, the restaurant division World Hotels, he was financial controller Lamb Weston Sales and Marketing Center Lamb Weston/Meijer European Headquarters of the Jumeirah Group. He will be based – operations, of Regal Poly Guiyang Hotel. 599 S. Rivershore Lane • Eagle, ID 83616 USA P.O. BOX 17, 4416 ZG Kruiningen, The Netherlands in Bangkok. +1.208.938.1047 • +1.800.766.7783 (within USA only) • FAX +1.208.422.2111 +31.113.394955 • FAX +31.113.394280

Phil Broad Louis Young www.lambweston.com

58 AHCT January 2013 .com

DRINK WITH CARE. STOLICHNAYA® Premium vodka. 40% Alc./Vol. 100% Grain Neutral Spirits. © 2012

01405_Stoli_LOOK_A4hoch_750ml.indd 1 13.12.12 10:26