Vol 43 March 2016 Rebirth of an icon CLASSIC FACELIFT S$15 S$15 RM30 Bt300 US$10 HK$50 E 1976 RMB50 C
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Central to success Central RESERVATION SYSTEMS RESERVATION
Asia still in front ROBUST BUSINESS Malaysia Thailand Rest of Asia Hong Kong SAR China Singapore UB P
ASIAN HOTEL & CATERING TIMES VOL 43 March 2016 EXTREME FLEXIBILITY IN ONE TOUCH Egro ONE: the ultimate touch screen technology
www.ranciliogroup.com aking in urban spas, beach resorts and MICE destinations hotels today managing EDITOR Zara Horner offer much more than just a bed for the night and for staff the demands [email protected] of a jet-setting conference attendee will be very different from those of a Art Director honeymooning couple on a once in a lifetime break or a family trying to Hatsada Tirawutsakul juggle the needs of toddlers, teenagers and grandparents. So… expertise Coordinator is needed across a number of areas, and can even include the necessity to be across retail Wajiraprakan Punyajai andT event organisation and more – not to mention IT! There are many courses available, Contributors but how have they evolved; do they help students develop niche skills as well as all-round Dan Creffield, Michelle Farquhar, skills; and are hotel groups good at providing vital on-going training? That, and more, in Donald Gasper, Jane Ram, our report on page 12. Two years ago it was all about China’s booming economy, growing Michael Taylor, Vicki Williams middle class, increasing wealth distribution, huge population about to travel the world, Associate Publisher how supply was growing at an even greater pace than demand, and how one of the most Sharon Knowler [email protected] competitive markets in the world was being challenged by a distinct lack of qualified staff. What’s changed? That’s on page 16. And from bookings and selling to managing production manager Kanda Thanakornwongskul marketing and sales channels, central reservation systems (CRS) can be an important part of a property’s ability to differentiate itself, and its connectivity. Two years ago still relatively production assistant Natchanan Kaewsasaen few companies were involved in the CRS space, but is that still the case? And will mobile applications affect CRS compatibilities and multi property offerings (page 20)? We also Circulation manager take a look at the worlds of coffee and tea; glassware; baked goods; pizza ovens and so much Porames Sirivejbandhu more. At AHCT we pride ourselves on bringing you all the latest industry news and views Circulation assistant from across the region. And this March issue is no exception. We’d love to hear your feedback. Yupadee Saebea Chairman Cheers! JS Uberoi Director Gaurav Kumar
Managing Editor Zara Horner
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ITALY Shanghai Myanmar Chefs Malaysian Association Macau Hotel Club managers Association Chefs Association Association Of Hotels Association Hong Kong Ediconsult Internazionale s.r.l. Piazza Fontane Marose, 3-16123 Genova Tel: +39 010 583684 Fax: +39 010 566578 Email: [email protected] ASIAN HOTEL & CATERING TIMES Contact: Mr Vittorio Negrone IS PUBLISHED BY THOMSON PRESS HONG KONG LTD (TPHK) JAPAN Echo Japan Corporation The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the Grande Maison Rm 303, 2-2 Kudan-kita 1-chome, publication. Whilst every effort has been made to ensure the accuracy of information contained in this publication, no Chiyoda-ku, Tokyo 102-0073 responsibility can be accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or Tel: +81 3 3234 2064 printers errors, inaccuracies or changes howsoever caused. The editors reserve the right to edit any material submitted at Fax: +81 3 3263 5065 their discretion. All materials published remain the property of TPHK. Reproduction without permission by any means is Email: [email protected] Contact: Mr Ted Asoshina strictly prohibited. Correspondence should be addressed to The Editor, Asian Hotel & Catering Times, 1603, 16/F, Island Place Tower, 510 King’s Road, Hong Kong. THAILAND Media Transasia Thailand Ltd 14/F, Ocean Tower II, 75/10 Soi Wattana, Sukhumvit Soi 21, Asoke Road, Klongtoey, All rights reserved (c) 2014 Bangkok 10110, Thailand Tel: +66 2 204 2370 EXTREME FLEXIBILITY IN ONE TOUCH Thomson Press Hong Kong Ltd Fax: +66 2 204 2391 Egro ONE: the ultimate touch screen technology Email: [email protected] Contact: Mr Gaurav Kumar www.ranciliogroup.com CONTENTS Volume 4_ MANAGEMENT March 2016 12 The importance of on-going training and is it taken seriously by employers?
MARKET REPORT 16 China – down but definitely not out
TECHNOLOGY 20 How an up-to-date CRS will make you money
Photo courtesy: Antony Paton, GM Galle Face Hotel, Sri Lanka NEWS INDUSTRY 6 How applying research will help hospitality; peace and prosperity in Asia; building brands of nations; openings, acquisitions, mergers, 24 buy-outs and more Designing PRODUCT for the future 46 Furnishing fabric; containers of steel; sassy wines; illuminating cognac; switching energy
CULINARY 48 Dining out on whisky; keeping the past alive; giving away trade secrets; fat pigs
Now on iPad Available on App Store
Bespoke design
DESIGN 24 A Sri Lankan Grand Dame very much back
FOOD 28 Asia just can’t get enough bread
DRINK 32 The challenge of coffee 36 There’s nothing simple about tea
4 AHCT JanuaryMarch 2016 2016 www.asianhotelandcateringtimes.com EQUIPMENT 40 Asia saving the multi-billion dollar glassware industry 44 Hot stuff – pizza ovens 16 China proving robust 50 EVENTS CALENDAR
EXHIBITIONS 51 FHA previewed 52 Hotelex previewed
APPOINTMENTS 58 Who’s moving where
Advertisers’ Index 40 Alpha International 53 Glass class Athena Tableware 21 Baking Elements 31 Comfort Workwear 23 Franke IBC Global Search International 9 GS1 Hong Kong 43 HORECA 57 Hotelex 54 La San Marco Spa 39 Manitowoc 29 Melitta 37 Ming Fai 15 Nespresso OBC Pacific Direct - member of ADA Cosmetics International 19 Rancilio IFC SATO 27 Schaerer Ltd 33 SIAL 56 APRIL Thaifex 55 Recruitment WMF 35 Market report: Singapore Wusthof 41 Security Zieher KG 17 Resorts Dairy Jam Sake In-room safes Outdoor furniture Bakery
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Applied research Paying back Singapore’s hotel industry is growing robustly. But amidst the slowdown in manpower growth, there is a need to The Khiri Group has offset its projected shift towards a more sustainable growth model that is less 2014 carbon footprint with two tree planting reliant on additional labour, according to Arthur Kiong, CEO campaigns to offset 100 tonnes of carbon Far East Hospitality with the Singapore Tourism Board generated by Khiri Travel and Khiri Group in (STB). For nearly two years the STB Hotel Industry Expert 2014. Some 80 mangrove trees were planted Panel, in partnership with overseas and local industry at Bang Kra Chao just outside Bangkok. In representatives has been researching and collecting data to Indonesia, the company planted 1500 Albasia help identify and address challenges faced by hotel players trees at Kecamatan Salam in Central Java. The to reduce inconsistencies and redundancies, and better calculations of the group’s 2014 footprint were streamline and integrate processes. Part of the research made by the Plant a Tree Today Foundation focussed on one property, Village Hotel Katong. “We noticed that inefficiencies (PATT) in Thailand and Trees4Trees in Indonesia. in housekeeping resulted in time wasted. A time and motion study showed the The 2015 footprint calculation will be available need to change shifts and briefing timings to better optimise peak period and soon and tree-planting action will take place improving management of the housekeeping supply chain through the allocation mid 2016. of specific tasks to staff.” As a result of the applied research findings, inefficiencies were reduced drastically with time savings translating to each attendant cleaning 13 per cent more rooms per day. “Furthermore, we were able to increase overall guest satisfaction levels. This can be seen from the fact that Village Hotel Katong was voted as one of Singapore’s top 20 hotels for ‘best service’ in the TripAdvisor Choice Hotels in 2016,” Kiong says. Over the past 10 years the Singapore hotel industry has seen significant growth. From 2004 to 2014, RevPar has more than doubled and total room revenue has tripled. Labour productivity, measured by value-add per worker from 2010 to 2014 also achieved a CAGR of 5.8 per cent Building the brand (nominal). “However, the next few years will prove to be particularly challenging,” Kiong cautions. “Increased hotel supply coupled with softening demand and rising Co-organised by The Hong Kong Polytechnic manpower competition from within and outside our industry will significantly drive University (PolyU) and the Guizhou Provincial costs. These are not simple issues that any single hotel or establishment can Government, and co-hosted by the School of effectively tackle. We need to come together as an industry to identify sustainable Hotel and Tourism Management (SHTM) and solutions and re-invent our entire proposition.” The Singapore Tourism Board Gui’an New District Administration Commission, promotes raising productivity while ensuring sustainable manpower growth through the 10th International Forum on China Hotel attracting and retaining local talent. “What we will see in 2016 and beyond is Brand Development, and the Asia-Europe hotels tackling the problem of attracting and retaining Singapore talent, better Forum for World Hospitality and Tourism understanding of changing consumer needs, and speedy and customer-centric Education will take place next month. China has services.. Lastly, we will see hotels relooking their approach to measuring and become one of the most visited destinations tracking productivity as they are moving towards productivity-driven growth.” of the world, with international tourist arrivals recorded at 55.6 million in 2014. It is also forecasted by the United Nations World Tourism The annual global Environment Week falls mid month and as always the Organisation (UNWTO) that the country will hospitality industry will do its bit. As it has for four consecutive years, New become the first destination in the world by World Hotels & Resorts will continue its support for the annual Earth Hour 2020 and the fourth largest source market. The global event to combat climate change where all illumination and appliances Forum represents a timely and concerted effort are extinguished for one hour. Earth Hour has grown from a symbolic event in response to the fast expanding opportunities in Sydney to a worldwide grassroots movement that engages more than in the hotel and tourism market in China. For 172 countries and territories. For more details, please visit earthhour.org more information e-mail: [email protected]
World Sleep day also falls mid month with the slogan, ‘Good sleep is a reachable dream.’
Photo Courtesy: Ozo
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Amari Havodda Maldives Give peace a chance
The Pacific Asia Travel Association (PATA) has published a research report that examines the link between peace and tourism. Through international visitor arrival (IVA) data and short historical perspectives the study examines how peace, democracy and ending geopolitical and ethno-cultural conflicts between and within countries can facilitate phenomenal growth in travel and tourism. How Travel & Tourism Benefits From Peace – A Statistical Analysis of the Asian Experience, cites the example of 12 countries in both South Asia and Southeast Asia that have emerged from decades of colonialism and conflict in the last few decades and have begun to convert battlefields into trading/tourism fields. PATA CEO Mario Hardy says, “With this report we want to show in simple numbers the positive benefits that travel and tourism can bring to a destination. We want to give a sense of hope to those who are still affected by conflict and show them the path to a better future. We can learn from our past and improve our future and we hope that this report will help readers to better understand the benefits that tourism can bring to our world.” Hardy voiced hope that the study will be used by leaders in both the public and the private sectors to make peace-building as much a part of It’s in the stars the travel and tourism agenda as advancing its economic benefits and alleviating climate change. The study’s author Imtiaz Muqbil, executive editor of Travel Impact Hotels.com has consulted a feng shui and Newswire says, “As travel and tourism has become an indispensable part of come up with a list of travel destinations the regional development equation it becomes critical for the industry at large to that could help bolster travellers’ luck for the explore the broader dynamics of preserving peace and coming year. “Celebrate new beginnings and prepare for another year of prosperity and success by taking your loved ones to a joyous, Selling the sea fortune-bringing getaway,” promises the company. See: http://www.hotels.com/page/ Tourism Australia has launched its latest campaign travelhoroscopes/?locale=en_HK&pos=HCOM_ to lure more international visitors to the country. The ASIA latest installment in the global There’s Nothing like Australia campaign will focus on one of Australia’s key competitive advantages. “Already 70 per cent of The Peninsula Hong Kong our international visitors enjoy an aquatic or coastal experience as part of their trip to Australia, so this is a campaign we know will resonate strongly across all our key markets,” Tourism Australia MD, John O’Sullivan says. “Our aquatic and coastal experiences have always been an important part of our destination story but they’ve never before taken centre stage.” The campaign will sit alongside existing marketing activities, including its current promotion of food and wine and Indigenous experiences. Tourism Australia will spend US$29 million over the next six months rolling out the new campaign - starting in the US with a joint campaign with Virgin Australia and Food glorious food then across other key international markets, including China, Japan, South Korea, Singapore, Indonesia, India and Malaysia. Food tourism is nothing new, however, demand for fully integrated, authentic culinary Preferred Hotels & Resorts has announced its 2015 year-end results. Last year, experiences continues to gain in popularity. the company marked a major milestone in its 48-year history by generating more According to a recent report by travel industry than US$1 billion in reservations revenue on behalf of its member hotels worldwide, analyst, Skift, 77 per cent of leisure travellers a 15 per cent increase over the previous year. In a pivotal move, Preferred Hotels can be classified as culinary travellers spending & Resorts successfully executed a comprehensive rebranding in March 2015 that around 25 per cent of their travel budget marked the onset of its new consumer-focused strategy, and also welcomed 91 on food. new properties across 35 countries to its global portfolio.
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The Hotel Price Index (HPI) reported room rates in Kuala Lumpur have dropped by 13 per cent, putting the city on their top travel destination list for 2016.
Photo courtesy: Wanda Hotels & Resorts Pipeline problems
According to a recent China Construction Onyx Hospitality Group has entered a Pipeline Trend report from Lodging strategic alliance with Singapore Hospitality Econometrics (LE), the China pipeline Holdings to accelerate the growth of the at the end of 2015 was 2,513 service hotel brand Ozo and serviced projects/548,550 rooms and posted a apartment brand Shama portfolio across Year-Over-Year (YOY) decline for the first the Asia-Pacific and Middle East. A newly time since the global financial recession formed joint venture established by both of 2007. The China pipeline is down 5 partners is targeted to open 46 properties per cent by projects YOY and 2 per cent by 2024. by rooms, says LE. Even with the recent decrease, China continues to have the most pipeline rooms of any country in the world and has 13 markets with 50 Photo courtesy: Ani Villas or more pipeline projects. Projects under construction, at 1,884 projects/384,000 rooms, constitutes 70 per cent of the Thai bounce back overall China pipeline and is down 13 per cent YOY by projects and 8 per cent In the face of recent challenges and by rooms. Reflecting concern about security concerns, the industry in Thailand the slowdown in the economy and the rebounded from a dip in 2014 to set a availability of financing, there is a hesitancy new record of welcoming more than 29 about projects migrating up the pipeline million visitors in 2015, exceeding its towards construction. As a result, projects target of 28.8 million, according to latest scheduled to start in the next 12 months, World Travel & Tourism Council data. New 286 projects/68,922 rooms, and in early visa regulations have helped apparently, planning, 343 projects/95,628 rooms, hit and long-term growth is forecast. The new cyclical highs with room counts up 28 industry’s direct contribution to GDP in per cent and 9 per cent respectively. 2014 was US$31.9 billion and the council forecasts that this will grow by 6.7 per cent a year between 2015 and 2025. St Regis Singapore Easter celebrations It also projects that travel and tourism include sumptuous brunches, and will account for over 3.4 million jobs in Champagne brunches designed to satisfy Thailand by 2025, up from 2.2 million all the family from late morning into the in 2014. early afternoon.
Hyatt Hotels has announced the expansion of the Hyatt Centric brand with the first international Hyatt Centric Fudu Hotels and Resorts has signed an hotel slated to open in mid-2016 in agreement with Hainan Jinxiu to manage a Uruguay, and the development of the first new luxury Dusit Devarana Resort, Haikou Hyatt Centric hotel in Japan expected to West in Hainan Province. The 108-room open in early 2018. The 164-room Hyatt and villa property is scheduled to Centric Ginza Tokyo will be the first new- open in 2018. build Hyatt Centric hotel in Asia-Pacific.
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Achieving “accelerated growth” in Asia-Pacific in 2015, opening 10 hotels and 23 signings, up from nine the year As part of Shilla Stay’s ongoing before, Carlson Rezidor continues the momentum to expansion plans, the eighth property achieve its 2020 regional target of adding 100 operating in South Korea has opened in Guro. hotels to the APAC portfolio in the next five years. Spanning 25 floors,Shilla Stay Guro Carlson Rezidor is working on rolling out its Radisson has 310 guestrooms. Red brand across Southeast Asia, as well as Auckland, Perth and Sydney. Last month, it signed Radisson RED Guangzhou South Station, the fifth Radisson Red hotel under development in the region. In 2015, three Radisson Red hotels were signed in Asia-Pacific. 2015 also marked Carlson Rezidor’s entry into Vietnam, and strengthened its position in India and Indonesia, and initiated the implementation of expansion plans in Australasia. Carlson Rezidor’s overall portfolio in Asia-Pacific now stands at 108 Thorsten Kirschke hotels in operation and 91 hotels under development.
Both western and Asian new years have already kicked off but it is never too late to embark on an in-depth detox programme say the bods at Chiang Mai’s The Dhara Dhevi hotel, where The Dheva Spa and Wellness Centre has specially curated a range GLOBALof wellness packages HOSPITALITY which aim to achieve complete guest revitalization PORTFOLIO by choosing from a menu that includes the Juice Cleanse Retreat; the Stress Management Retreat or the Weight Management Retreat.The treatments are available till October and include accommodation in a colonial suite or deluxe villa, full board, round trip airport transfers, holistic health consultation and fitness assessments, personalised treatments, private wellness classes, daily participation in resort activities, complementary use of the thermal facilities and follow up programme.
Introducing 5 distinct hospitality support companies
THE BRITISH BUTLER SCHOOL Mövenpick Hotels & Resorts (MHR) ended 2015 on a PROFESSIONAL BUTLER COACHING AND BUTLER DEVELOPMENT high note, says the company. signing 12 new properties BUTLER DEPARTMENT ASSESSMENTS AND PEOPLE ASSESSMENT and expanding its portfolio by 15 per cent. The Swiss hospitality firm, which currently operates 83 hotels worldwide, GLOBAL SEARCH INTERNATIONAL accelerated its expansion plans during the course of the EXECUTIVE HOSPITALITY RECRUITMENT year, inking one new hotel management agreement a month and adding 4,088 rooms to its inventory in high-growth ASPIRE GLOBALLY markets across Asia-Pacific, Europe, the Middle East and HOSPITALITY CONSULTANCY AND SUPPORT SERVICES Africa. There are another 26 properties under negotiation that will bring an additional 7,272 keys to market. MHR’s 2015 GLOBAL HOSPITALITY INTERNATIONAL expansion strategy saw the firm build on its cluster strategy in LUXURY COACHING AND DEVELOPMENT SERVICES FOR LUXURY Southeast Asia, where it signed five new properties totalling RESORTS AND HOTELS some 2,000 keys across Thailand, Malaysia, Vietnam and the Philippines, taking its future total portfolio in the region to WWW.GLOBALHOSPITALITYINT.COM 19 properties. “We are ramping up our cluster strategy for CONTACT [email protected] Southeast Asia’s leading markets” says Andrew Langdon, CALL US: 44 (0) 1254 883300 appointed by Mövenpick to the newly created role of senior VP Asia.
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The Apricot Hotel, Vietnam
Following its opening last December, Hanoi’s Apricot Armenia and Mexico are the first countries to have portions of their Hotel has unveiled a collection of venues including its cuisine certified by UNESCO as part of the Intangible Heritage List. One 36 bar – “a sophisticated new nightspot offering Nations from APAC currently have applications pending in an effort to undoubtedly the best vista of Hanoi.” The 123-room recognise and protect their food cultures, while supporting the Apricot Hotel also boasts a multi-level basement theatre hyper-local economy. called Avanti featuring a stage hovering between two floors, its signature restaurant Palette serving Southeast Asian fare and L’Artiste restaurant with an open-style kitchen.
Secret Retreats has added five new properties to its collection. The region’s Minor Hotel Group These additions expand the (MHG) has completed the final Secret Retreats’ portfolio into 15 stage of its acquisition of Tivoli Asian countries. Including hotels, Hotels & Resorts. The acquisition inns, camps, cruises, villas and totalled US$ 33 million. Tivoli Hotels restaurants, the Secret Retreats & Resorts has a portfolio of 14 properties focus on sustainability properties across Portugal and and eco-tourism and now Brazil. The deal is the latest in a include: Noel Rodrigo’s Leopard series of international investments Safaris - Yala and Wilpattu by MHG which over the last two Six Senses Con Dao has rolled out its wellness calendar Parks, Sri Lanka; Glenburn Tea years has seen the group invest over for 2016. Accented by invited holistic experts, the Estate - Darjeeling, India; Sandat USD 550 million in hotel projects programme offers signature spa treatments and the three Glamping Tents - Ubud, Bali, in Southern and East Africa, Asia, yogic programmes: discover yoga; yogic detox; Indonesia; Khwan Beach Resort Australia, South America and and yogic sleep. - Koh Samui, Thailand (opening Europe. With these additional Tivoli this year); Luang Say Cruise & hotels, MHG’s overall hotel portfolio Lodge - Mekong River, now totals 145 properties across 22 North Laos. countries and includes the Anantara, Avani, Per Aquum, Oaks, Tivoli, Elewana, Marriott, Four Seasons, St. Regis brands. With plans to grow the hotel group to 190 properties, MHG continues to expand home- grown brands Anantara and Avani.
Amari Havodda Maldives, a 120-villa private Minor Hotel Group (MHG) has announced the first Oaks property in India island hideaway located on one of the largest atolls with the development of Oaks Neemrana, in partnership with India- in the world, the Gaafu Dhaalu Atoll approximately based NSP Associates. Scheduled to open in 2017, the property will offer 400km south of the capital Male has opened. 116 units across three different room types.
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Atmantan Wellness Resort will open in Pune. The first The Mandarin Oriental, Bangkok has kicked of its kind in western India, off its 140th anniversary celebration in style the 106-room property offers with a gala event presided over by royalty and eight scientifically researched attended by the who’s who of Thailand. The and customised all-inclusive gala marked the start of a series of bespoke retreats. Phase one of the literary, music, fashion, art and culinary events resort is scheduled to open throughout 2016 to celebrate a far-reaching this month. Atmantan is the restoration of the historic 140-year-old Authors’ unification ofatma (soul), mana Wing and Garden Wing of Mandarin (mind), and tann (body) to Oriental, Bangkok. denote a holistic approach.
Singapore-listed lifestyle property developer, Oxley Holdings has announced it will launch a 207- room So Sofitel Hotel and 590-key So Sofitel Residence in Kuala Lumpur. The So Sofitel Kuala Lumpur Residences will be AccorHotels’ first lifestyle branded residence in Asia. Both the hotel and residence will be part of a large-scale mixed-use development that will include an office tower, retail mall and two luxury hotels with residences. The project is set to open in 2020.
All good
The Peninsula is reintroducing its Naturally Peninsula culinary programme. A “holistic gastronomic philosophy for the modern age,” Naturally Peninsula is available on all menus and has been thoroughly revitalised by Florian Trento, the group executive chef, in collaboration with Kim Murphy, the newly appointed Naturally Peninsula Nutrition Advisor, as part of the new Peninsula Wellness programme. There are none principles: Know the source of the ingredient; no processed foods; no additives, The Luxury Collection Hotels preservatives and anything artificial; & Resorts, part of Starwood no refined sugars but small amounts Hotels & Resorts Worldwide of natural sugars; fats must be natural School Food represents a will debut the brand’s first and high quality; dairy must be full fat, new trend of modern Korean hotel in Tokyo in July 2016. or a nutritious non-dairy alternative; salt cuisine combining the concept should be natural and minimal; never The Prince Gallery Tokyo of traditional Korean dishes , is The Luxury char or deep-fry; all items are gluten-free. Kioicho and casual snack food. Collection’s second property in Founded in Seoul by Sang Japan, following the opening of Yoon Lee, the restaurant brand Suiran in Kyoto in April 2015. has over 90 establishments FRHI Hotels & Resorts, in a joint around the world including in venture with China’s Jiangsu Korea, Japan, Hong Kong, Golden Land Group, has Indonesia, Thailand and US. announced the debut of Neqta With “a hip, buzzing K-pop Hotels, a new brand and hotel atmosphere” and in the spirit portfolio consisting of upper of cross-promotion, the mid-scale hotels to be located restaurant chain has teamed across China. The inaugural hotel up with Samsung for a to fly the Neqta flag has opened in Shanghai’s Xuhui District, and photography competition and a second is expected to debut soon in Nanjing. Neqta Hotels AccorHotels has announced will serve up a special menu of “will have high appeal to tech-savvy travellers,” Joseph Soh, the opening of Novotel Phu pinkish delicacies, along with the recently named MD of the new joint venture says. “With an Quoc Resort. The resort is chic and funky shop décor average room count of about 150 we also see the brand being a the fifth Novotel in Vietnam and inspired by seasonal compelling business proposition for Chinese property developers has 366 rooms, including 120 cherry blossom. looking to invest,” adds Soh. suites and villas.
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When it comes to education everyone wants to get it right (Photo courtesy: HK PolyU) Preparing the next generation There are many courses available in hotel management, but have they evolved to help students develop niche skills as well as all-round skills? And, as it’s obvious experience alone is not enough to move up the career ladder, how important is on-going training and are hotel groups good enough at providing this for employees? Donald Gasper spoke with some of the trainers
t’s in hospitality DNA to see all stakeholders are served well, international school of hotel management in Switzerland. but it’s a hugely diverse industry now and it’s vital that those Already, Glion has offered corporate training solutions and who work in it, especially if they have managerial ambitions, tailored online programmes for companies such as Accor, Banyan have a diversified portfolio of skills and understanding Tree and Taj Hotels. ofI all sectors. However, the vocational hotel school model is no longer the Over the past decade, fast growth and new technology in the norm, at least not at Glion, says Bentley. hospitality industry have created a number of challenges. “Our business courses take examples from hospitality and There are talent gaps and retention issues that hospitality tourism, but they teach students to apply management theory in companies and managers will have to address with other business models. They also develop soft skills, the ability further education. to anticipate and surpass customer expectations, to work in Online programmes are an ideal solution, offering the multicultural environments, and to maintain rigorous standards of convenience and flexibility that hospitality professionals need in professionalism under pressure. order to work and study. Plus, students apply their new skills and “These skills are highly valued in every service sector in today’s knowledge in the workplace immediately, which improves globalised, experience-oriented marketplace. Consequently, outcomes overall. hospitality graduates are in high demand in other sectors, such as This industry also needs more diverse hospitality courses to luxury brands and private banking.” allow new talent to enter the industry, or continue up the ladder. “We are meeting this need with flexible programmes that Internships are available on campus and online for career-changers, young Internships are one way to give students direct experience of professionals, experienced managers, and executives,” says Guy the hospitality industry. In this regard, the School of Hotel and Bentley, CEO and director general of Glion Worldwide, the Tourism Management at The Hong Kong Polytechnic University
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Our business courses… teach students to apply [hotel] management theory in other business models Guy Bentley, CEO and director general, Glion Worldwide
Guy Bentley, CEO and director general, Glion Worldwide
offers programmes which require students to complete six months curriculum needs to be constantly reviewed in order to keep pace of internship on a full-time basis. with developments: Students nowadays are expected to possess both “The internship helps students develop technical skills as well niche and general hotel management skills, she says. as generic skills,” says Tony Tse, assistant Professor and programme “At the same time, having a well-structured internship director (industry partnerships). programme in place can help strengthen the link between theories “The generic skills such as problem-solving, communication, and practice in a controlled reality,” says Loi. leadership, team-work and customer service are all-round skills “The general approach to hotel management should not be which are extremely important for students to transit from neglected as this can guarantee versatility of graduates who fit well classroom to the commercial field. During internship students also not only in hotel management field but also service-related and learn to become inquisitive and responsible, and a positive attitude. even business management areas.” These skills and personal qualities are instrumental in helping them The challenge of many tertiary education institutes is to offer a move up the career ladder.” variety of choices that can meet the various interests of students As part of the university and an extension of its School of Hotel and the industry. and Tourism Management, Hotel Icon provides internships for over Involving industry partners in the design of the curriculum is 100 students each year. becoming a common practice to enhance the employability The hotel provides a training ground for the students to acquire of graduates. operational skills and gain management knowhow in an upscale full-service commercial hotel. The internship is an important part On-going training of the curriculum which makes the study professionally oriented. Andrew Tang, programme manager (industry partnership Connie Loi Kim Ieng, assistant Professor and coordinator for and professional training) of Hong Kong’s Hotel & Tourism hotel management and tourism event management programmes Institute, Chinese Culinary Institute and International Culinary at the Institute for Tourism Studies in Macau, says that to address Institute, oversees skills-upgrading training for hotel and catering the ever-changing hospitality environment, the management practitioners. He says there is a global trend to assure service quality in order to meet guests’ expectations. Hospitality being a labour-intense industry requires quality and diversified study pathways, he says, and it is important for all front- line and technical personnel to refine their knowledge and skills through continual learning and development. For the hotel industry, employers look at applicants’ professional qualifications when recruiting staff; they see the importance of learning and development and encourage them to take professional examinations to attain the necessary qualifications for their profession. Hotel groups hence lay a high emphasis on professional training, not only to raise service standards and to develop staff through vocational qualifications but also to retain employees. Companies see employees’ learning and development as a strategy to achieve business growth. They aim not only at upgrading the knowledge of the employees but also at using it as a means to enhance loyalty. This is not a new trend. It has become the Connie Loi Kim Ieng, assistant Professor, coordinator hotel management and tourism event management, Institute for Tourism Studies, Macau prevailing practice of the industry.
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Bel S. Castro, assistant Dean of the College of Hospitality Management, Enderun Colleges, Philippines There can be no ivory tower. We cannot wait for industry to tell us what it needs. We have to participate Bel S. Castro, assistant Dean, College of Hospitality Management, Enderun Colleges, Philippines
Andrew Tang, programme manager Hong School of Hotel and Tourism Management, The Hong Kong Polytechnic University Tony Tse, assistant Professor and Kong Hotel & Tourism Institute, Chinese programme director School of Hotel and Culinary Institute and International Tourism Management, The Hong Kong Culinary Institute Polytechnic University
“Corporations ranging from private hospitals to hotels in Hong total of their learning can be honed and put to the test.” Kong and mainland China have approached our Institutes for “We also do not stop at graduation,” says Castro. She explains various types of training with the aim of upgrading their service that in the past year, Enderun Extension - Enderun Colleges’ quality through third-party training,” says Tang. resource for continuing education - has conducted multiple hotel “In order to achieve a win-win situation, companies have to management and training programmes with various hotels in the truly appreciate training as an investment in human capital.” Philippines, the Alain Ducasse Institute in France, the Wine and One of the many challenges in hotel management training is to Spirit Educators’ Trust in the UK and ServSafe by the National remain current and responsive to needs so meaningful changes can Restaurant Association in the US. occur and one is not relegated into obsolescence. “I see our relationship with the hotel industry as symbiotic. “We cannot be reclusive or detached in our approach to Even as we rely on hotel groups to further the education of our training,” says Bel S. Castro, assistant Dean of the College of student interns with on-the-job training, by giving our students Hospitality Management at Enderun Colleges in the Philippines. top-level preparation work-ready interns are immediately able “There can be no ivory tower. We cannot wait for industry to to contribute to day-to-day operations which frees our hotel tell us what it needs. We have to participate.” partners to introduce our students to higher-order tasks and more “In Enderun Colleges, our overall strategy in remaining demanding jobs at an earlier time, where they are able to make an relevant is to not wait for graduation. Our International Hospitality even greater contribution to their host establishment. Management (IHM) students are exposed to the industry from “Graduates who have had overseas assignments bring back ‘the the first day. Our core curriculum is capstoned with sharply best and latest’ and continue to raise the bar in their respective focused hospitality electives that are taught by leaders in the hotel workplaces and remain our prized conduits to the workplace. and restaurant industry. Facilities mirror what is in industry. “This in turn feeds into our curriculum development which we International internships with the leading brands in the world use to prepare the next generation of leaders for this expose the students to demanding environments where the sum ever-changing industry.”
14 AHCT March 2016 www.asianhotelandcateringtimes.com
M a r k e t R e p o r t
Economic turbulence may be having an impact, but hospitality groups with large multiple-brand portfolios such as Marriott appear to be weathering the storm Economic downturn fails to dampen demand Despite an economic slowdown, business remains robust at high-end hotels across China, Michael Taylor writes NEWS 2016 he stock market is plunging, foreign exchange reserves Up-sale opportunities G E R M A N Y are dropping, labour unrest is escalating, and bad debt Marriott International is able to offer a variety of options that is growing. Is China›s economy spinning out meet the different service or budget needs of customers, Lee says. of control? Also, we have the capabilities of creating cross-sale and TDouble digit economic growth - a hallmark of the Chinese up-sale opportunities. economy for a quarter of a century - is clearly a thing of the past. Marriott International began operations in Greater China in China›s economy grew by 6.9 per cent in 2015, down from 7.3 1989 with the opening of the 602-room JW Marriott Hotel Hong per cent the year before, its slowest economic growth in 25 years. Kong. As of January 2016, Marriott›s presence was represented by The International Monetary Fund expects growth to slow to 6.3 per cent this year and 6 per cent in 2017. If this sounds like a dire scenario for the Chinese hospitality sector, many industry insiders remain upbeat - especially those “Neo“ at the higher end of the spectrum. Both domestic and inbound WWW.ZIEHER.COM tourism, they point out, registered robust growth in 2015. Though China›s economic growth has slowed down slightly, it is still twice or three times better than that of western markets, says “Capiz“ “Reef“ “Capiz“ Henry Lee, chief operations officer Greater China, Marriott International. Hotels are an asset we will use for about 50 to 100 years. If you open a hotel in the right location with the right brand, it will become a successful hotel, no matter if it is opened during a downward or an upward economic cycle. Economic turbulence may be having an impact on the industry, but hospitality groups with large multiple-brand portfolios such as Blaise Jing, Preferred Hotels & Resorts’ Simon Dell, vice-president and area GM, Marriott appear more than able to weather the storm. regional director China North Asia, Onyx
FHA Singapore 4C3-01 12.04. - 15.04.2016 Hotelex Shanghai W5A01 29.03. - 01.04.2016 16 AHCT March 2016 www.asianhotelandcateringtimes.com M a r k e t R e p o r t
89 hotels in Greater China, offering 32,323 rooms across Though China’s economic growth six brands. Greater China is defined as the Chinese mainland along with has slowed down slightly, it is still Hong Kong, Macau and Taiwan. twice or three times better than In 2015, the group opened a total of 14 new hotels in 12 cities in the region. Another 19 hotels will be added this year. western markets As of January 2016, more than 130 new properties were under Henry Lee, chief operations officer Greater construction or planned across the country. Marriott International sees tremendous opportunities in market China, Marriott International segments and geographical locations across the board in China, Lee says. “Our pipeline schedule sees expansion in both gateway cities as well as second and third tier cities. We aim to grow our distribution to more than 58 cities in 26 provinces, municipalities, autonomous regions and special administrative regions in China over the next few years.
Free independent travellers According to Blaise Jing, Preferred Hotels & Resorts› regional director for China, the current economic downturn in China seems to be affecting more the mid-range hotels than the luxury ones as most hotel guests at luxury hotels tend to be domestic free independent travellers. “The mid-range hotels focus more on international as well as domestic corporate travellers, where annual business travel budgets tend to fluctuate according to economic trends and performance, Henry Lee, COO Greater China Marriott International Jing says.
NEWS 2016 G E R M A N Y
“Neo“ WWW.ZIEHER.COM
“Capiz“ “Reef“ “Capiz“
FHA Singapore 4C3-01 12.04. - 15.04.2016 Hotelex Shanghai W5A01 29.03. - 01.04.2016 M a r k e t R e p o r t
Preferred Hotels & Resorts’ The Temple House Chengdu also has 42 apartments
China is set to become the biggest hotel market… we need to be here. [It’s] a market with abundant opportunities especially in resorts Lim Boon Kwee, president Dusit Fudu Hotels and Resorts
East is one of two hotels in Beijing Lim Boon Kwee, president Dusit Fudu added to the Preferred Hotels & Resorts Hotels and Resorts portfolio last year
Preferred Hotels and Resorts is working closely with all At Onyx, we eye tier-one cities and beyond, says Simon Dell, our member hotels to facilitate and manage the retention and vice-president and area GM, North Asia. development these corporate accounts. We see great potential in the serviced apartment industry in Preferred Hotels & Resorts entered the China market in 2009 China, as urbanisation and industrialisation create opportunities with two properties. Over the next eight years, the group added 24 for foreign investment, resulting in a higher demand for long-stay hotels across its Legend, LXV, Lifestyle and Connect collections. services arising from the relocation of expats or locals. We will China continues to be a priority for the group, which added two continue to expand in the region, in both tier-one and new hotels in Beijing last year and will open three more hotels in tier-two cities. the near future. More hotels are in the pipeline for third-tier and The group currently has nine properties under development. resort cities. The Shama Pazzhou Guangzhou will open later this year. Three The Thai-based Onyx Hospitality Group acquired the serviced hotels will open in 2017, with five more following in 2018. apartment brand Shama in 2010 with an eye to expanding its footprint in Greater China and other key markets. It currently Expanding presence operates a portfolio of six properties in Shanghai and Hangzhou in Dusit International is another Thai-based hospitality group the Yangtze River Delta. with an eye to expanding its presence in the world›s second largest
18 AHCT March 2016 www.asianhotelandcateringtimes.com Dusit Thani Fudu Qingfung Hotel
Severe labour shortage
With a population approaching 1.4 billion people, China faces an unlikely challenge: a severe labour shortage. It›s not that the country doesn›t have enough people. It›s that not enough of its people have the skills needed to fill mid-level managerial positions. «Lack of qualified staff is the main challenge, especially in second or third tier cities, « says Henry Lee, COO Greater China, Marriott International. Blaise Jing, Preferred Hotels & Resorts› regional director for China, agrees, saying, «One of the more pressing concerns within the hospitality industry in China is the scarcity of experienced and qualified staff.» As a result, hotels frequently find it easier to employ people from overseas even though it would be preferable in the long- term to cultivate local expertise. «The challenge is, how we can develop local talents to become senior managers and leaders of our company?» asks Lim Boon Kwee, president of Dusit Fudu Hotels and Resort. «For example, if we have a senior position open in China, it›s easier to find a foreigner with the proper experience [than a local].
economy. It partnered with the China-based Changzhou Qiao Yu Holding Group in early 2013 to create Dusit Fudu Hotels and Resorts, a joint venture hotel management company. The group currently operates hotels in three Chinese cities and has more than 20 projects in the pipeline, including four hotels and residences that will open this year. In the longer term, the group expects to have 50 properties within its portfolio with five years and 100 within 15 years. China is the world’s largest source market for international tourism, as well as one of the biggest travel destinations, says For Mainland China enquiries, Lim Boon Kwee, president of Dusit Fudu Hotels and Resorts. please contact customer services on [email protected] or on +86 21 6056 3956 China is set to become the biggest hotel market, therefore we need to be here. China is a market with abundant For Asia-Pacific enquiries, opportunities especially in resorts. please contact customer services on [email protected] or on +65 6566 8373
For all other international offices, please visit www.pacificdirect.co.uk and follow us on
MD-200000-Advertisement-HK-AHCT001-102,5x297-2016-03-HRes.indd 1 29.01.16 09:11 T e c h n o l o g y
Guests can use mobile devices to take advantage of the advanced search, shop and booking processes supported in the new CRS like this one in Red Planet, Japan Do you have a reservation? From bookings and selling to managing marketing and sales channels, central reservation systems (CRS) can be an important part of a property’s ability to differentiate itself and its connectivity. Donald Gasper reports
wo years ago still relatively “There are definitely more companies cent if not 100 per cent of your channels few companies were involved now providing diversified connectivity is almost guaranteed. At that point other, in the CRS space offering a to a wider array of channels and their softer factors drive your selection of a CRS.” competitive suite of products connectivity - driven by customer Hansing says that the widespread Tand services to engage the customer, but requirements - increases by the day,” says adoption of technology and the age of is that still the case? And will mobile Tim Hansing, Red Planet Hotels’ chief IoT (the Internet of Things) has made applications affect CRS compatibilities and executive officer. it abundantly clear that the hospitality multi-property offerings? “Finding a CRS that covers 80-90 per industry lacks open communication
20 AHCT March 2016 www.asianhotelandcateringtimes.com standards, and thus connectivity is a differentiator when it comes to reaching customers. Lee Horgan, CEO of Newmarket, an Amadeus company, says that the CRS is the backbone to a hotel’s business, and a well-functioning one allows hotels to take control of their inventory and manage rates and promotional offers across all channels in accordance with seasonal or regional events or individual guest profiles. “Many hotels are still holding on to legacy IT systems that have been built and are maintained in-house,” he says. “But in today’s climate where travellers are more powerful than ever before, demanding greater levels of personalisation and in real-time, these central reservation systems are struggling to keep pace with the need for greater guest engagement. “Today’s CRS must allow hoteliers to mix and match products - from rooms to dining to spa treatments, excursions and more - to build the right offer for each customer, while still allowing hotels complete visibility and control over what they are selling, how and to whom.” Amadeus has been working with hotels to provide them with a clear single view of complete availability at any given time to help them determine how and at what price to sell and
Those with strong forward- looking technology or data architectures will adapt the fastest and we’ll see them leading the pack in the years to come Tim Hansing, CEO Red Planet Hotels
THEA INTERNATIONALAH FOOD & AHOSPITALITYR FAIR Tim Hansing, CEO Red Planet Hotels
www.asianhotelandcateringtimes.com T e c h n o l o g y
Lee Horgan, CEO Newmarket
Legacy… central reservation systems are struggling to keep pace with the need for greater guest engagement Lee Horgan, CEO Newmarket
experience, including the ability to personalise the booking experience from the first moment they get inspired for their trip through to booking their complete package,” says Horgan. Ensuring a smooth migration process from an existing to a new CRS is key. “This goes from having open cloud- native systems that can easily be integrated with a hotel’s greater IT infrastructure at enterprise and property level to a well- A properly architected and integrated CRS should have no problem dealing with mobile channels or multi-property offering executed implementation and training programme across the organisation to minimise business disruption and to make upsell remaining rooms and services via the organisations and reduce their total sure that our hotel customers can get the most valuable channel. cost of ownership. very best from their next-generation CRS,” By partnering with a provider like Horgan says. Amadeus, hoteliers get a degree of Extra mobility In Hansing’s view a properly architected customisation, extra sophistication that Mobile applications add on a layer and integrated CRS should have no cannot be replicated in-house, and of complexity for hotels, with travellers problem dealing with mobile channels as greater connectivity to multiple demanding an efficient and engaging well as multi-property offerings, or whatever distribution channels. mobile experience as they plan their stay. else is thrown its way. By leveraging these cloud-based “Enabling guests using mobile devices “Those with strong forward-looking solutions on a pay-per-use basis hoteliers to take advantage of the advanced search, technology or data architectures will adapt can bring new products and experiences shop and booking processes supported the fastest and we’ll see them leading the faster to market, scale better across their in our new CRS will improve the guest pack in the years to come,” says Hansing.
22 AHCT March 2016 www.asianhotelandcateringtimes.com
D e s i g n
The Galle Face Hotel, Colombo Sri Lanka has never looked so good Renovating history Renovation is never easy, but when it’s being carried out on a multi million-dollar property that is hundreds of years old and a cultural icon… the pressure is really on. That was the deal at the Galle Face Hotel. Zara Horner has more
ore than 150 years after its debut on the shores of to the original crockery, silver and glassware on display in cabinets. the Indian Ocean, Sri Lanka’s grand dame Galle The hotel last refurbished the south wing in 2006, and is now Face Hotel has emerged from a 30-month long embarking on a complementary, albeit lower-impact redressing of restoration of 72 rooms and suites, restaurants and those 84 rooms. Mbars, lobby, ballrooms and executive lounge. Although both wings are fully operational, the restored north The current restoration is the most significant ever for the iconic wing commands centre stage. property, which was opened in 1864 by four British entrepreneurs. The restoration stripped every room to the bone, and brought Its north wing rooms have been “completely reimagined”; an back each with striking new interiors and classic mahogany ocean view executive lounge, the 25-metre Long Room has been furnishings. Stylish grey marble cases the bathroom walls. Private added; and a new conservatory with towering arched doors now balconies with sea views now jut from 19 rooms. The room sizes links the grand and jubilee ballrooms. range from 26 to 60 square metres and studios feature a separate “With this restoration, we believe the property will resume its living room and workspace. standing as one of the most storied hotels in all Asia,” says hotel In addition, Galle Face Hotel unveiled its pièce de résistance, chairman, Sanjeev Gardiner. the Empress Eugenie Suite. Named for one of the hotel’s most Many sources point to the Galle Face as the oldest hotel east of illustrious guests, this 120-square metre signature suite’s 60-sqare the Suez still in operation. Its handwritten guest book includes a metre terrace “consumes the roof of the hotel’s iconic carriage long list of heads of state and royalty, as well as actors, authors and porch, a restored architectural feature that pays homage to the other celebrities. structure’s original façade.” An on-site museum displays the car Queen Elizabeth II’s The ballrooms, verandah restaurant (doubled in size), a newly husband, Prince Phillip drove when he lived on the island then cultivated croquet lawn and poolside bar and terrace have all known as Ceylon. been included in the restoration while the north wing’s original Remnants of the hotel’s past can be found throughout, from high-ceilinged lobby, which features Corinthian columns, 17th images of famous guests and vintage photographs of the property, century Dutch colonial chairs, and a wall-length terracotta mural of
24 AHCT March 2016 www.asianhotelandcateringtimes.com D e s i g n
With a timeless view of the Indian Ocean, the newly renovated Galle Face Hotel is lapping up a new lease of life
Guest rooms have undergone a complete overhaul with the Empress With this restoration, we Eugenie suite particularly opulent believe the property will resume its standing as one of the most storied hotels in all Asia Sanjeev Gardiner, Galle Face Hotel chairman
traditional Sri Lankan imagery have been lovingly restored. The hotel is so proud of the results history tours for in-house The grand ballroom is one of GM Antony Paton’s favourites guests have been launched. The half-hour tour unveils hidden art from a famous painter ushers guests into storied spaces not normally open to guests, and shares numerous tales of famous visitors. “Over the last century and a half we have been the setting for historic events, both in fiction and in real life, hosted numerous famous visitors from royalty to movie stars, and we have more than our fair share of stories to tell,” says Antony Paton, the hotel’s general manager. “These tours are designed to share those stories and give guests a taste of old Ceylon and the hotel.” A cannonball from 1845 that misfired during artillery practice and crashed into the hotel (then a boarding house) is also on display in the museum. Each year in March the hotel hosts the cannonball run along the Galle Face Green to commemorate the incident. “It has always been our long-term plan to bring the hotel back to the grandeur of its heyday,” Paton says. “We started the restoration of the south wing of the hotel in 1997, when the country was still in the grip of civil war, so it was a somewhat risky move. The 84 rooms were completely refurbished, along with the 1864 restaurant. We also added a spa, on-site museum, and meeting and conference facilities.” The south wing rebuild was completed in 2006 and in 2013 it was decided to close the north wing for restoration. “The last refurbishment of that space was in the 1970s, so it was
www.asianhotelandcateringtimes.com AHCT March 2016 25 D e s i g n
time for a facelift. Now that’s complete we’re focusing on the south wing again. “With our ‘perfect room’ project we’re upgrading five rooms at a time - polishing floors, repainting, varnishing furniture etc. So far we’ve refurbished 45 out of the 84 rooms,” Paton explains. Wanting “to make changes that honoured the hotel’s history, whilst keeping with modern times”, was the focus. For example, “The original building had a carriage porch but it had been removed. We looked at vintage images when planning the The 150-year-old hotel has played host to royalty, celebrities and movie stars restoration and this was one of the key architectural features that we wanted to reinstate,” Paton says. “The hotel’s grand ballroom was once the city’s most happening Staff and guests are more than impressed with the renovation upgrade nightspot. We decided to keep to the original, classic design but add state-of-the-art lighting and more soundproofing to better serve our guests. Back in the day the parties used to get pretty loud. So loud in fact that guests couldn’t hear the air raid sirens over the music during WWII.” By his own admission the brief to the designers and architects was complicated and required expertise as it had huge structural and design implications added to which was a desire to recreate some of the earlier original interior design features. The brief was also to retain the heritage feel of the hotel whilst ensuring the modern conveniences today’s guests expect. The construction was carried out by a local company and was chosen not only because they are Sri Lankan but also for their experience and expertise in dealing with old buildings.
The design team Ong&Ong from Singapore had strong ties with the iconic Raffles Hotel. “We have had a consultant from the Raffles Hotel Company assisting us throughout the restoration,” Paton says. The hotel’s kitchens were also completely refitted and refurbished, while the rebuilt Sea Spray restaurant opened at the beginning of last month, and all the front facing grounds were re-landscaped. An additional car park for 70 cars has been built underneath the main entrance. “For those guests who remember the hotel previously, the reaction has been ‘Wow!’,” Paton is pleased to report. “For those who have arrived for the first time, the reaction has been very similar. The general comment is that we have carried out the restoration with a great deal of consideration and care.” The 30-month long renovation included rooms, suites, restaurants, bars, lounges, Paton’s favourite room now the grand ballroom. “It has been ballrooms, and lobby areas restored beautifully and considering its history, the room has a charm and elegance all of its own. The museum and conference centre are thriving areas and the museum itself lends very well to many of the cocktail parties that we hold.” Another step back in time has been a resurrection of the croquet lawn which is proving very popular, but Paton concedes this may have something to do with the three different Pimms cocktails the hotel’s mixologist has invented. The hotel was the first place in Sri Lanka to receive a case of Pimms back in the day. Paton is understandably proud of the results, and excited for the future. “We have a very good forward booking schedule and have developed a full food and beverage programme for this year where we will have visiting guest chefs, wine makers and various food festivals taking place. We also have a number of events planned including the canon ball run, and French Culinary week.” Restoring original artworks, tableware and items of historical interest such as Prince All in all, the future looks bright for this piece of Philip’s Rolls Royce (see cover) was as important as creating new pieces of decorative interest such as this restaurant mural regional history.
26 AHCT March 2016 www.asianhotelandcateringtimes.com Clean & Smooth Food Rotation in your Kitchen JUDO FOOD for FOOD SAFETY Solutions
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JUDO Food Ad (12 Feb) Misha 2.indd 1 2/17/2016 12:06:11 PM F o o d
Crusty bread such as that from Bread Elements is proving more popular in Asia Baking bakery All sorts of changes in the baked goods category have been documented over recent years in Asia. Is the hospitality industry noticing a difference in the type of baked goods now preferred and what has all this meant to hotels and restaurants? Vicki Williams investigates
he demand for baked goods is on the rise, both globally all kinds of bakery items, mainly due to the diversity and growth of and in Asia. According to Euromonitor International’s western concept restaurants opening in the region,” he adds. latest data on the sector it saw good volume growth Bread Elements provides artisan sourdough breads, croissants across most categories in 2015, as customers flowed to and Danish pastries to gourmet restaurants and hotels in Hong bakeryT products and away from other snacks. Kong and has recently launched Pastry Elements, which will This is generally held to be the result of consumers becoming provide fine pastries to the same client base. more aware of, and demanding of, a healthy more nutritional way Arnaud Mahieu, director of sales APAC and the Middle East at of eating. Bridor agrees, “Demand has increased, which I feel is partly due to Added to this is the influence across the region of consumer the higher exposure of consumers to international products. Bakery foodservice chains, such as Starbucks, impacting demand and eating products come in many forms and flavours and the more people preferences, with an increasing consumption of non-Asian baked have the chance to try, the more popular it all will become.” goods, such as croissants or bread for breakfast or as snacks. Bridor is a specialist in French-only bakery goods. As a result, 2015 current value sales grew by 10 per cent. So, In terms of which products are more in demand, Michaud says how is this growth in demand in Asia affecting suppliers and are there is an increased demand for continental bread inline with the they noticing a difference in the type of baked goods now preferred western cuisine restaurant openings. by their hotel and restaurant clients? “We have seen a rise in European restaurants and cafes, and we “Demand has increased in Asia,” says Gregoire Michaud, baker can say that quality crusty loaves are on the rise. I think the reason and co-founder at Bread Elements and Pastry Elements. here is the level of authenticity rather than the item itself.” “Growth in the wholesale segment is across the board, touching Another trend that both have noticed in restaurants in the
28 AHCT March 2016 www.asianhotelandcateringtimes.com F o o d
It is quite clear that consumers are getting ever more knowledgeable about bakery products Arnaud Mahieu, director of sales APAC and the Middle East at Bridor
region - standalone and hotels - is the change from serving small individual rolls to sliced rustic loaves. Both suppliers have also noticed an increasing demand, although one that is in its infancy and is still to become trend, for gluten-free products, a demand that Bridor has responded to by introducing gluten-free Madeleines, brioche, and rolls. Michaud says, “The need for gluten free deserves all the seriousness it can get from suppliers and I think there is huge work to be done on this in terms of product development and approach of the market. “There is too much half-way product and not enough efforts, yet, in this segment in general.” Mahieu says, “As far as French bakery goods are concerned, the croissant remains the star in most countries, but items such as pain Baked goods such as cinnamon rolls are becoming a breakfast and raisin, pain chocolat, chocolate twist and others are increasingly snack staple in Asia (Photo courtesy: becoming popular as well.” Josephine Rozman/Bread Elements) BE_Asian Hotel and Catering 20162.pdf 1 2/17/59 BE 2:51 PM
F o o d
Growth in the wholesale segment is across the board mainly due to the diversity and growth of western concept restaurants opening in the region Gregoire Michaud, baker and co-founder at Bread Elements and Pastry Elements
He adds that he would agree that other (non-French) items are increasing in popularity in the region too, for example donuts. In addition to the impact of more western cuisine restaurants in Asia driving demand, both feel that with increasing consumer knowledge of what is, and what is not, a good product hotels and restaurants have had to focus on sourcing better quality and more authentic products. “It is quite clear that consumers are getting ever more knowledgeable about bakery products,” Mahieu says. “Their palates are able to recognise a great quality product from am average quality one, a product made with pure butter from C France, and those made with margarine, for example.” M
Michaud says, “When supplying specific concepts, for example Y a French restaurant, we need to supply the most authentic product CM possible in order to satisfy the search for true authenticity from customers.” MY It is also important to understand local tastes, he says. CY
“The range must be adapted to local tastes, too. For example, CMY we have noticed that Asian consumers prefer soft crust breads with K savoury flavours such as tomato, or cheese.” This is something that hotel clients in particular need to consider when providing options for guests. Both these suppliers point to authenticity, quality and understanding local tastes as part of their competitive advantage, and by extension a competitive advantage for their hotel and restaurant clients. “All Bridor products are made in our factory in the western part of France, using pure French butter. More and more products à la française are being made in Asia, but lack authenticity, which involves ingredients, process, know-how, and real master bakers,” says Mahieu. Michaud says that another competitive advantage is experience. “My partner and I have accumulated 53 years of baking experience together at the highest level and what comes out of this is truly intangible in terms of expertise. Also, we are close to our clientele - coming from the same F&B segment – which gives us a very good understanding of what is needed in the market.” Looking forward both are optimistic. Mahieu says, “Asia is too large a term to try and define the future of bakery, but I can say that quality, and the made-in-France definer, will become more and more popular, and that health, will be at the forefront of the demand in our category of products.” While Michaud says, “As more and more countries in Asia, including China, increase the level of what may be called a western lifestyle, the bakery segment Bread varieties like walnut and fig rye sourdough are becoming common (Photo courtesy: Josephine Rozman/Bread Elements) will continue to grow.”
30 AHCT March 2016 www.asianhotelandcateringtimes.com BE_Asian Hotel and Catering 20162.pdf 1 2/17/59 BE 2:51 PM
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www.asianhotelandcateringtimes.com AHCT March 2016 31 D r i n k Expressly espresso In Asian countries where tea culture still predominates, coffee is the icon of a trendy lifestyle, the actual flavour usually disguised by the addition of other ingredients. Regardless of the reasons, coffee consumption is increasing and poses new challenges to the hospitality industry, Jane Ram discovers
xcluding the mature markets of Australia and New Zealand the leading markets for specialty coffee in Asia are Japan, Korea, Taiwan,E Singapore and Hong Kong, says Piergiorgio Cannara, Asia-Pacific managing director Nuova Simonelli. “In their coffee shops you can see new trends like drip coffee, syphon, cold coffee, and seasonal coffee for espresso and drinks based on espresso with machines that can offer different temperature settings depending on the type of coffee, freshness, way of making it and so on.” Nelson Chow, programme manager (Western Catering & Wine) of Hong Kong’s Hotel & Tourism Institute says latte art and 3D latte are attracting new coffee drinkers. “Other products like coffee jelly, coffee candy, coffee flavoured beer and a huge selection of accessories for coffee drinking also arouse interest in coffee, although this is only a kind of diversification not specialisation. General knowledge about coffee needs to be further developed and there is plenty of room for coffee education.” Meanwhile, Daniel Hofstetter of Franke, one of the world’s leading coffee specialist companies says, “Asia generally leads in setting convenience trends, meanwhile coffee is rather coming from west to east.” “Still growing are espresso-based beverages like cappuccino or latte. There is growth potential for commercial machines, yet not all the big manufacturers can equally meet the Asian markets’ demand. “In stylish high-end cafes you can find Learning to make the perfect coffee is getting easier all the time as students at Hong Kong’s Hotel & Tourism Institute discover skilled baristas, while on the mainstream
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level you see chains running fully automatic machines. Franke’s latest super-auto machines (A200, A600 and A800) make life even easier for the latter with a fully- automatic cleaning system, saving the staff at least 15 minutes of work every day.“ Novelty is important in the Asian coffee market, says Inga Schäper head of Schaerer’s Marketing & Coffee Competence Centre. “Consumers have become more aware of what excellent coffee and beverage quality means. “Places where coffee is consumed are diverse. The trend is moving towards unusual creations and a larger selection of coffee
Nespresso’s Aguila 220 and milk specialities. Restaurateurs who can offer the Fujiyama chociatto with an ample mountain of foam, a flat white in a Other products like coffee jelly, coffee candy, glass, a white americano macchiato or, in coffee flavoured beer and a selection of the summer months, an iced caramel latte macchiato in addition to classic cappuccinos accessories for coffee drinking arouse and all this will awaken their guests’ interest in coffee, willingness to try something new and also generate more sales. Nelson Chow, programme manager (Western Catering & “And not to forget the little guests - if Wine) Hotel & Tourism Institute, Hong Kong their mother orders a cappuccino decorated with latte art, the children will enjoy a
SAG_Anzeige_Englisch_BestFoam_215x140_01_FHASingapore_pfade.indd 1 17.02.16 15:40 D r i n k
Franke’s A600 FoamMaster machine The A600’s simple touchscreen display
Frankly… it’s simple Coffee machine, such as WMF’s are now fully automated
Everyone loves the appeal of big gadgets, and the coffee industry is no exception. The best coffee beverages Even with little technical know-how, users can nowadays are often made with the now make the perfect espresso and café crème help of large, sometimes flashy and sophisticated coffee machines which Florian Lehmann, president global business unit coffee reflect the detailed processes needed machines of WMF to make the perfect coffee. However, small and simple is sometimes what is needed in terms of space and Franke Coffee Systems, one of the world’s flavoured cold milk creation.” brands and HORECA equipment.” leading suppliers of fully automatic Asia-Pacific’s coffee culture is thriving, “Even with little technical know-how, coffee machines, has recently introduced observes Federica Comerio communication users can now make the perfect espresso its Next Generation Coffee Systems and marketing specialist for Rancilio and café crème,“ says Florian Lehmann, by Franke, which include the compact Group. This has spurred new research into president global business unit coffee commercial capsule machine and the producing hi-tech machines that meet the machines of WMF’s new generation A200 MS/FM and A600 MS/FM dual demands of baristas and the coffee machines. systems, all of which take up less space, fast-service market. “All potential sources of error in the but “maintain top output quality.” New software and technology are manual preparation of coffee specialities Unique to the Next Generation increasingly focused on coffee machines have now been eliminated by WMF Coffee System is an intelligent display with electronic functions, touch display engineers and replaced by automatic system. Choosing a beverage is just one and advanced control settings, says Simone processes. The result: traditional coffee simple touch of the screen. Rizzolo of the export department at culture at the touch of a button.” Other features include automatic La San Marco. The traditional portafilter is a symbol detergent dispersal, an integrated “The balance between manual and of traditional coffee enjoyment, but it is detergent cartridge, separate cleaning electronic setting is still equal in terms of labour-intensive and training costs are high, tank to avoid milk contamination, and sales but the new frontier seems to promise points out Lehmann a cleaning system that starts at the tank’s further progress of computer technology “With the company’s newest machines insertion. The machine is also HACCP at the service of the coffee machine. We anyone can be a reliable barista. Service (Hazard Analysis and Critical Control have customers spanning various types staff continue to work in the traditional Points) compliant. of business starting from local roasters to way front of house, where it is important to major international distributors of coffee have the hiss and steam. But the machine
34 AHCT March 2016 www.asianhotelandcateringtimes.com Hire who you want The perfect espresso. Handmade automatically.
Push button and touchscreen technology like those on WMF machines even look good
now takes over at those points where errors often occur - grinding and dispensing the right amount of coffee or tamping with just the right amount of pressure.” Roger Staeheli, country manager, Hong Kong Nespresso, says, “In Asia, we have noticed a definite trend towards gourmet coffee, with consumers becoming more and more knowledgeable about the different aromas and tastes present in Introducing the new WMF espresso. different blends, in much the same way that sommeliers enjoy wine. We know many great people out there but only a few “Customers are very interested in Nespresso’s 11 varieties of well-trained baristas. With the new WMF espresso you can hire grands crus, ranging from mild and aromatic to full-bodied anyone to be your Barista. It’s revolutionary technology that and intense. grinds and tampers automatically into the portafilter, controls “In contrast to southern European countries where the the brewing ratio and temperature. preference is for black coffee, consumers in Asia prefer their That allows everyone to make consistently a perfect espresso. coffee with milk. As a result, many coffee drinkers in Asia Handmade automatically. WMF Professional Coffee Machines. choose coffees with a higher intensity flavour and aroma.”
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The best brew (Photo courtesy: Jing)
Tea-rific Melitta Professional Coffee Solutions There’s nothing simple in one of the most lucrative and www.melitta-professional.de competitive markets in the world. Zara Horner writes about the latest in tea SIMPLE AND RELIABLE cross the board latest market other uncertainties, we have found that cheaper end of our range over the past year.” Barista quality at the push of a button: The new research reports growth in the hoteliers are now more focussed on the Even so, in this more competitive entry-level model is ideally suited whenever tea market: liquid tea by 17.3 value they get from their tea suppliers. More market, hotels are keen to ensure they have professional preparation of barista-quality coffee per cent, refrigerated liquid tea hotels are asking for staff training, custom something special to leverage for marketing needs to be simple and reliable 13.5A per cent, and fresh tea 17.8 per cent tea solutions, complementary teaware - in and promotions (Source: Nielsen). addition to the tea.” “We have found hotels are now selecting READY SLIM AND SILKY Global tea consumption is forecast Dick says hotels are also looking at tea brands not used by their competitors The refi ned aluminum body (anodized and shot to rise by nearly 3 per cent annually over cheaper tea bag options. “Some of our tea or that have a unique aspect that will peened) is a real eye-catcher, which needs only the coming decade and for 2016 research brands, such as Harney & Sons, provide make good copy. For the same reason, FOR minimal space to entice analysts such as Nielsen project in particular both pyramid sachets and paper teabags our bespoke blending and private label (30 cm wide, 71 cm high, 58 cm deep) a rise of unique products like Kombucha. using the same tea in both packaging. In packaging business has grown enormously The concept of afternoon tea this case we have had some hotels change over the past year and we can see this ENTRY (sometimes referred to as ‘high tea’ - but from the sachets to the cheaper bags. In continuing in 2016.” Melitta® wrongly the experts say!) in the region has other cases we will offer a cheaper brand Cafi na® XT4 helped this growth as the ceremony has tea bag compared to the existing product What’s new transformed in recent years into something although it is then harder to match the The fact coffee capsule machines elaborate and aspirational. selection of teas.” are becoming routine in hotel rooms, Tony Dick, owner of Tea Concepts a Tea Concepts has six different bag particularly in high-end properties, means premium tea merchant house, says “Because solutions covering all prices, but Dick notes: Tea Concepts is receiving more enquiries for of the current global economic climate and “[there’s been] a definite shift towards the tea capsules that can be used in the
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same machine. “The touted benefits are less mess and more convenience and it certainly looks high tech,” Dick says. Harney & Sons recently launched a range of Keurig compatible tea capsules to test the market. “It is too early to say if this is going to be a significant tea delivery system. Undeniably there are problems with flavour cross-over.” Kombucha, a type of fermented tea and popular health tonic is predicted to become more popular this year. Teaware offerings such as Jing’s teacanter are becoming more popular “As with most health products of this type, the health claims are unproven and tend to vary depending on who you talk to,” Dick notes. “Of more concern is the risk of allergic reactions to the moulds present in the brew and the possibility of contamination by dangerous pathogens in unpasteurised Kombucha brews. Indeed at least one woman is known to have died after drinking contaminated Kombucha. “Overall we see Kombucha as very much a niche product that needs further development for it to be sold as a safe product for general consumption.” But one new trend Dick is more positive about is cold-brewed tea. The tea leaves are placed in cold water to infuse for anything from a couple of hours to overnight. The tea brewed using this method is much less bitter, has a smoother flavour and often a more pronounced aroma. There are all sorts of teas available now, and all sorts of utensils such as Jing’s double walled cups
Melitta Professional Coffee Solutions www.melitta-professional.de
SIMPLE AND RELIABLE Barista quality at the push of a button: The new entry-level model is ideally suited whenever professional preparation of barista-quality coffee needs to be simple and reliable READY SLIM AND SILKY The refi ned aluminum body (anodized and shot peened) is a real eye-catcher, which needs only FOR minimal space to entice (30 cm wide, 71 cm high, 58 cm deep) ENTRY Melitta® Cafi na® XT4 D r i n k
“This is because cold water extracts a Tea says his teas can also be infused cold different chemical balance from the tea “producing excellent results. compared to hot water so there are fewer “I support the data that shows that all catechins and less caffeine which reduces tea formats will increase in sales volume the bitterness. over the next decade,” he says. “Customer reaction to cold-brewed tea But with a product such as is very positive, particularly when it comes Kombucha,:“It is marketed as a health to black western style teas that are not and wellness product. I agree that the normally popular with Asian palates,” wellness trends indicate a rise in sales of Dick notes. this product. We sell pure tea and herbal For Edward Eisler: “We focus on selling infusions; we do not sell bottled teas and the world’s highest quality authentic tea, fermented products.” intended for preparation as a hot beverage Eisler does note that afternoon or by our customers.” high tea has become a “well-loved ritual But the founder and creator of Jing for consumers,” in the region. “It is an
The rise of the tea sommelier
It used to be unusual to find a tea sommelier in any hotel but this is changing, as hotels now seem to understand the value they can provide. Tony Dick, Tea Concepts director explains, “A tea sommelier is somebody who has had special training covering all aspects of tea production, service, ceremonies and history. They will also be able to advise on the potential health benefits of particular teas. They will frequently host demonstrations of tea ceremonies for hotel or restaurant guests, plan tea and food matching, select the teas for use in each outlet, develop seasonal tea promotions and work with the kitchens to incorporate tea in the menus. Our Tea Master at Tea Concepts is certified by the International Tea Masters Association, Rose Honey Toast x Teguanyin Classic Oolong Tea and has been receiving many more enquiries from hotels, excellent opportunity for hotels around MingCha an award winning tea producer, restaurant groups and their staff the world to create new revenue streams supplier and distributor. for training. Training normally targeted at their guests and the Mak does admit that 16 years ago at takes three days on site plus local community. the beginning of the MingCha brand, “we several weeks of self-study prior “Jing is the brand of choice by the saw great potential for tea in bottles but I to taking an examination and winners of the UK Tea Guild’s Afternoon think the quality of the products is crucial final certification. Hotels in tea award and can create a bespoke tea to success and how good bottled tea is particular now understand the list and training for luxury hotels and depends on the distribution network.” value a certified Tea Sommelier restaurants that appeal to traditionalists MingCha teas are carefully sourced can provide and that such and modern tea connoisseurs alike.” and harvested and processed using training is definitely a worthwhile Loose-leaf packaged tea products make traditional methods. investment. up 80 per cent of MingCha’s total revenue, “Chinese teas are categorised by the says Vivian Mak founder and director of degree of oxidation. Tea buds and leaves are
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Custom tea packaging from Tea Concepts withered under the sun and for oolongs - the time to reveal a true taste.” hours - from Anxi, Fujian Province which semi-oxidised tea - tea leaves are rattled by MingCha is very active in promoting produces an aroma like espresso, has a hand so the edges of the leaves are cracked tea pairing using Chinese teas for different caramel-like body and a sweet after-taste. It and exposed to air for oxidation. No heat, cuisines including afternoon teas. enhances flavours of desserts but at the same no external agents are added. An artisan will “I recommend our Teguanyin Classic, time reduces sweetness on the palate.” decide how oxidised a tea is by controlling a charcoal-baked oolong - baked for 15 E q u i p m e n t
the top end of Melbourne’s CBD, has long been a destination for royalty, dignitaries and Hollywood stars. “Throughout the afternoon tea service, we serve traditional, classic glassware - we never use anything chunky or uncomfortable to hold,” says Alderton. “In the evening, we aim to achieve a more refined atmosphere, using contemporary and elegant glassware which reflects the style of our cooking.” Just as that little black dress can transition from day to evening with the help of jewellery and accessories, so too can a venue - with the clever use of glassware - re- define its personality and mood. And with the fast pace of creativity and innovation in drinks menus across the Asia-
Elegant designs keeping pace with the creativity of Asia’s Mixologists Pacific, the glassware industry is up for (Photo Courtesy: Libbey) the adventure. “It moves a lot,” says Frenchman Herve Cotton, marketing and sales development Cracking manager for Libbey glassware, which hails from the US, but is very much at home in glassware the Asia-Pacific region now. Trends and changes There are more and more designer beers, The glassware market is now a craft beers, imported beers, cocktails with multi-billion dollar sector but a decline natural, locally sourced ingredients like ginger, star anise, cinnamon. in demand in developed regions such as “Every year we partner with the bartenders Association and take back local North America and Europe is expected trends to our designers,” says Cotton. to continue and this, combined with With an extensive collection of moulds and designs on hand since opening an increase in market share of cheaper production in 1818, Libbey is able to revisit the classics with a contemporary twist, to imported products from Asia-Pacific make additions to its range throughout A WÜSTHOF knife, forged at 1,200° C from a single piece of red-hot means manufacturers are focusing the year. chromium-molybdenum-vanadium steel and sharpened to a perfect edge, “We noticed the trend in buffets to put is made with the same enthusiasm that goes into the preparation on emerging markets. salads and desserts into small containers of the finest cuisine: and it evolved to have a lid. It is nostalgic Michelle Farquhar reports to eat or drink from a jar, so we took the idea of the Mason jar and we make them in Passion – Diligence – Perfection. different styles and sizes, “ says Cotton. he declining glassware market lead. Such glass contains 18 – 40 per cent The Mason jar has been hugely in developed economies, lead oxide. (Barium oxide, zinc oxide and successful across the region, with bars and combined with the fact this potassium oxide were later introduced restaurants finding a multitude of uses for region is known for some of the to replace the harmful lead oxide.) Glass these nostalgic vessels, such as juices, iced Tmost exciting drinks menus in the world, is products with 24 per cent lead oxide are teas and breakfast offerings. driving the sector here. ‘lead crystal’ while those containing less This is very much in keeping with The use of crystalware and glassware than 24 per cent are ‘crystal glass’. trends forecast for 2016 focusing on food products can be traced to medieval times in “Glassware is extremely important and drinks being less processed, more Europe and the Han period in China and - we like our glassware to reflect its natural, more in touch with nutritional gained in popularity in Europe and North surroundings,” says Joel Alderson, executive values of previous generations. America after the Second World War. chef of one of the most iconic locations in Mintel global food and drinks research Lead crystal glassware is made by Australia - The Hotel Windsor. suggests that health and sustainability will replacing the calcium content of glass by The truly grand Victorian-era hotel at be dominant forces shaping the 2016 food
www.wuesthof.com
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Ordering wine in and beverage trends. Asia is a way to Cocktails and drinks have already been heavily influenced by the farm-to-table impress the next table. trend, but inspiration has also bubbled up Customers appreciate from the other end of the spectrum, with vibrant colours, infusions and syrups. being rewarded “Something you could drink in Star for purchasing Wars!” says Cotton. Glasses shaped as laboratory equipment, Herve Cotton, marketing such as test tubes and beakers have proved and sales development popular with bartenders looking to turn heads and engage their patrons - the novelty manager Libbey factor adding to the customers’ experience, which often results in social media sharing. Not surprisingly Mintel research also Centuries long heirtage in glass craftsmanship at Reidel’s forecasts the fascination with photogenic Europn workshops food and drinks will continue to flourish into 2016, to be shared across many social media platforms. Boutique and craft beers business is growing extremely quickly in Europe and US as well as across Asia-Pacific. F&B managers are embracing craft beer, India pale ale (IPA), wheat-beer, stout and barrel-aged beer. There is also a strong uptake of local beers in Hong Kong, Carrying on the family tradition, 11th generation George and Korea and Singapore. Here the glassware Maximillian Riedel is important for presentation as well as the
A WÜSTHOF knife, forged at 1,200° C from a single piece of red-hot chromium-molybdenum-vanadium steel and sharpened to a perfect edge, is made with the same enthusiasm that goes into the preparation of the finest cuisine: Passion – Diligence – Perfection.
www.wuesthof.com E q u i p m e n t
drinking experience, but durability is also a key factor. Despite the audience for wine still being low across Asia, interest is continuing to grow. We are not magicians High expectations or creating miracles… “Ordering wine in Asia is a way It is most important to to impress the next table. Customers appreciate being rewarded for purchasing,” educate consumers says Cotton. Victor Ulrich, vice-president Serving wine in the right glass, to create ‘wow’ factor and elegance is critical in the Riedel Asia-Pacific Asian region. The long stem gives height to the table, with the glass shape and a thin and delicate rim paramount for maximum enjoyment.
Elegant glassware complements the classical dining space of The Hotel Windsor, Melbourne
who produce this style of beer, for our development workshops. The result is simply unique and is perfectly suited for all barrel aged beers,” says Spiegelau managing director, Richard Voit. The newest project in the pipeline - and possibly the most exciting for Asia - is a Riedel glass made for tea. “Georg Riedel is extremely animated about innovation, and the importance of shape,” says Ulrich. Like wine connoisseurs, tea drinkers enjoy the aroma and a complexity of flavours, which Riedel believes can be liberated by correct glass. Ulrich is bullish about prospects for Asia. “Riedel is extremely confident for the Libbey’s inspired range of glassware making a buzz on social media future; We are extremely competitive, to bring the best value to the market.” “A thick glass rim is the biggest enemy “It is most important to educate Riedel is aware that consumers across of wine,” says Victor Ulrich, vice-president consumers. We don’t want to be arrogant, the Asian region are attracted to premium for Riedel, Asia-Pacific based in Singapore. to send a message that the glass if first, but brands and has built strong brand Celebrating 260 years, Riedel is the glass makes a lot of difference. It elevates recognition through a campaign of industry renowned for craftsmanship with deep the beverage.” and consumer marketing and heritage in glassmaking in Europe. Its Having branched out from wines and education events. emphasis is on size and shape to influence launched a specially commissioned glass While the financial news media from the drinking experience. The three brands, for Coca-Cola and Nespresso, the newest the region has been downcast since the Reidel, Spieglau and Nachtmann, offer a offering is in the craft beer series developed beginning of the year, Ulrich takes a range of products for different occasions, for barrel-aged beer, which was released global perspective. which have become synonymous with last month. “Being French, it is a very nice curse for premium quality. “There is an increasing trend toward China to have 7 per cent growth!” But he “We are not magicians or creating barrel storage in the craft beer scene. We adds a word of caution about margins miracles; it is not a trend or driven by were delighted to have the cooperation on wine. fashion; there is no designer,” says Ulrich. of four of the US’ leading breweries, “Things will change in the future.”
42 AHCT March 2016 www.asianhotelandcateringtimes.com The “Capability Building on Product Data Management for Food SMEs” project is organised by the International Food Safety Association, implemented by GS1 Hong Kong and funded by the SME Development Fund of the Trade and Industry Department, HKSAR Government. A series of 4 seminars will be held based on the themes of food safety & risk management, marketing strategies, technology innovations as well as track and trace. The seminars will provide professional insights and sharing, while at the same time, offer industry stakeholders (mainly to manufacturers and importers) and the public a practical methodology and implementation guideline on managing food product data to fulfil the trading requirements.
In the 1st seminar, industry experts will illustrate how food manufacturers and importers can effectively manage food product data in order to respond swiftly to minimise and avoid consequences of unsafe food products.
Seminar 1: Strategic Risk Management on Food Safety
Date : 1st April, 2016 (Friday) Time : 2:00pm – 5:00pm Venue : HKTDC SME Centre (G/F, Hong Kong Convention and Exhibition Centre, Wanchai) Language: Cantonese Fee : FREE of Charge (limited seats)
Register Now! >> www.gs1hk.org/events/tid-seminar1 Certificate of Attendance will be issued to participants who come to the seminar.
For enquiry, please contact us at: Tel : 2861 2819 Email : [email protected]
Website : www.gs1hk.org/food-product-data-management FoodData
Supporting Organisations
Any opinions, findings, conclusions or recommendations expressed in this material/event (or by members of the Project team) do not reflect the views of the Government of the Hong Kong Special Administrative Region, Trade and Industry Department or the Vetting Committee of the SME Development Fund and the Dedicated Fund on Branding, Upgrading and Domestic Sales (Organisation Support Programme). E q u i p m e n t
We also use it for items like pissaladière (bread pockets with anchovies and onions), a speciality from the south of France, and rustic homemade bread.” Istel says that pizza ovens constructed from brick, stone or clay store and radiate heat evenly, can reach and maintain stable high temperatures of up to 4000C, and are therefore perfect “for dough-based items such as tarte flambée, breads, and of course pizza, for that crispy outside and fluffy inside. Tarte flambée takes only one minute 45 seconds in our pizza oven!”
Hot markets Manfred Mazsits, export manager at IME, which has been producing quality ovens and other catering appliances from its headquarters in Austria for more than 50 years, agrees that the very high temperatures pizza ovens reach are part of their appeal, alongside their authentic appearance. “Our Excelsior Mezzo model reaches about 4000C, has a capacity of five pizzas in just two to three minutes and is our best- selling oven. Our customers also appreciate the nice look of this series. “It has other advantages as well - the oven doors feature triple thermo glass which makes working with them much more convenient, while our patented Infrastone heating system embeds heating coils in the
Pizza ovens are gaining in popularity across the region fire bricks, producing better baking results and saving about 30 per cent in energy costs.” Mazsits adds that it was this innovative technology that saw the company break A pizza through into new export markets. “China still is the fastest growing market. But for us the whole Southeast the action Asian market is very interesting and important. Sales of professional pizza ovens - fire “We see clearly a growing trend for specialised Italian pizza restaurants. Of breathing monsters capable of many course pizza is also a fast food product and take-away or home delivery shops sell cheap versatile applications - are growing and sometimes poor quality pizza. But worldwide, writes Daniel Creffield people like the atmosphere of a traditional pizzeria and expect the best possible taste. And the owners of such restaurants know jealously guarded secret for bar offering flamboyant French cuisine. that they need the best possible equipment decades, the pizza oven has Its executive chef/director, Stephane Istel, to succeed.“ escaped the Italian kitchen to be agrees the pizza oven has become a standard Marketing director Tamra Nelson adopted by restaurants which feature in most restaurant kitchens. says that for her company, Wood Stone appreciateA the limitless potential of their “I have had the pleasure of using many Corporation, the greatest growth is also very high temperatures and strong different types of pizza ovens. We currently in Asia - specifically China, Myanmar, visual appeal. have an electric model at Bar-Roque which Indonesia, Singapore, Guam, Malaysia and One such restaurant is Singapore’s we use mainly for our thin crust Alsatian Philippines, along with the Middle East. Bar-Roque Grill, a modern rotisserie and tarte flambée topped with bacon and onion. And with specialist pizza ovens growing
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The whole Southeast Asian market is very interesting and important Manfred Mazsits, export manager, IME
IME Excelsior Mezzo range can bake five pizzas in two to three minutes
the world. The MS5 is a traditional manufacturer is that while this equipment is workhorse while the 4343 offers not cheap, its wide functionality means it is great reliability and fits into a smaller an investment for the long term. footprint - a benefit in most countries “We build high quality equipment,” as rents increase, and an alternative to insists Nelson. “From the initial design our larger ovens.” phase to the finished product, our innovative foodservice equipment performs in popularity worldwide, does she see Versatility means sales dependably over a lifetime.” mainly traditional Italian pizzerias investing, Stephen Trood, director of international Mazsits adds that a successful product or other kinds of restaurants? sales and engineering, Beech Ovens, says must fulfil all necessary factors, taking in “A mix. While all the range can bake the company is seeing significant growth performance, design, reliability and after pizza and lasagne, the small restaurateur in north and South America as well as the sales service. can use our ovens for a wide range of items Middle East, Hong Kong and China, where “Our ovens carry a 10-year limited which is attractive to them, [and also to] customers appreciate the versatility of warranty (for our heating technology) - so the hotelier who wants reliability and its products. the risk for a buyer is limited.” predictable cooking zones for a wide range “Our clients vary across a wide range “Operators are always looking for of applications and specialist restaurants.” of sectors, and having the ability to the best ROI,” concurs Trood. “All Beech Nelson says her company’s best-selling customise our ovens means they are suited Ovens offer superior longevity, performance ovens are the Fire Deck 9660, Mountain to a broad range of applications such as and efficiency. You need to look at the Series, MS5 Mt Adams 5’ and Bistro Line baking, roasting, grilling, pizza, bread, amortisation period as well - if you can 4343. etc, with combinations of any/all of these stretch this out over say 25 years, the “The Fire Deck is utilised applications possible in any of our models.” average yearly operating cost is predominantly by the rising numbers of Beech Ovens’ best-selling ovens are reduced substantially.” QSR-style pizza chains. These concepts are typically its Rectangular Grill Oven, larger And he finishes by quoting an old now filtering into the Asian market and oven range (REC1830 and REC2080) and adage: “The bitterness of poor quality beyond and continue to reinforce that pizza custom grill products. remains long after the sweetness of low price is the fastest growing foodservice sector in One area which is not disputed by any is forgotten!”
A recent Beech Ovens custom installation grill, flat griddle and open fire pit Beech Ovens at La Boca Grill, Stamford, Sydney, Australia project at Gunshop Cafe Brisbane, Sydney Australia
www.asianhotelandcateringtimes.com AHCT March 2016 45 P r o d u c t N e w s
Switching over
Under the motto “Make your build- ing more livable,” Siemens is intro- ducing a series of smart products, solutions and systems for building management in smart buildings as well as energy distribution and management and solutions for today’s increasingly decentralised Sassying up Alsace energy systems. These include a new version of its Desigo CC On the eastern slopes of the Vosges Mountains, Alsace is the smallest French wine region building management platform and has had a chequered production history. The Conseil Interprofessionel des Vins d’Alsace which supports the digitalisation (CIVA), the official organisation which represents its winemakers, has established an Asia of buildings and infrastructures by marketing plan to win the growing wine drinking population here over. Known for its white consolidating heating, ventilation grape varieties - riesling, gewürztraminer, pinot blanc, pinot gris, muscat and sylvaner - Al- and air conditioning (HVAC), room sace wine is “for all occasions.” When it comes to pairing with Asian food: “Alsace wines can automation, lighting and shading, refresh the palate and envelope it in a 1,000 different aromas, creating exemplary matches intrusion detection, fire safety and from the straightforward to the unexpected.” In particular, it is recommended, Alsace gewürz- access control systems as well traminer pairs with spicy dishes and rich flavours, while Alsace riesling is for Thai dishes like as protective devices for electrical stir-fries and salads, and Alsace pinot gris for Indian curries. Alsace’s vineyards are among installations. The new version of the most northerly in Europe. A distinctive climate and exposure, notable for hot days and the platform offers a more intuitive cool nights, allows for a long, slow period of ripening, “developing complex aromas, vivid display and interfaces to Simatic acidity and rich fruit.” S7. An app for mobile operation via smartphones and tablets is For more information: www.AlsaceWines.com also now available. Energy data management services and protec- tion concepts for electrical instal- lations are becoming increasingly Lighting up important to customers, the dark Siemens says. For more information” www. Martell’s heritage dates back to the 18th siemens.com/light-building century, when Jean Martell, a native of Jersey founded the company in 1715, making Martell the oldest of the great cognac houses. Martell Cognac was founded at the height of the French Art de Vivre movement; a period in which gastronomy, tasting and craftsman- ship were all celebrated and enjoyed. As such, these became the three pillars of the Martell House and remain intrinsic to Martell’s vision today. Latest offering is the Martell Noblige limited edition glow-in-the-dark bottle. The drink is described as “round, generous sensu- ality, beautifully balanced with sweet fruity aromas and complex woody notes.” Le French Touch by Martell dark bottles are marked with UV ink and “evoke and symbolise nighttime electricity.”
For more information: www.martell.com
46 AHCT March 2016 www.asianhotelandcateringtimes.com P r o d u c t N e w s
Group amenities
Global hotel amenities player Groupe GM has signed an exclusive three-year amenity deal with Kempinski to supply some of the hotel chain’s 73 five-star hotels in 31 countries. Groupe GM has created a personalised amenity range which will be available in all Kempinski standard rooms in Europe and the Middle-East. The range is made using bergamot with organic aloe vera.
For more information: http://www.groupegm.com The very fabric It’s a steel
of things Manufacturer of specialised stain- less steel vacuum flasks, growlers, Upholstery fabric is coolers and tap machinery, Sino “furniture’s cloth- Batoo’s latest range includes steel ing,” according beer bottles and tapping acces- to those at Rohi. sories ideal for special functions. The family-owned With a large international customer company, in its base, the products are known “for third generation good quality, sleek shapes and specialises in developing, designing and producing high quality customised logos.” The insulated, wool fabrics. The production and design facilities coming out of handled one-gallon mini keg is Germany. The structure and feel of their fabrics’ surface “ensure proving particularly popular at the a sense of well-being”; with “timeless and elegant designs, never moment. Tapping systems, includ- loud yet always punchy.” Rohi provides complete interior textile ing spear, tap, and CO2 regulators solutions, including all relevant soft materials – curtain and anti- are also available. macassar fabrics, leather and carpets. Customers can choose from established collections, or develop individual solutions within For more information: a defined timeframe. www.sinobatoo.com
For more information: www.rohi.com
Energy up
Since 1958, US firm Baxter has been designing and manufactur- ing foodservice and bakery equipment. Products include rotating rack ovens, deck ovens, mini rotating ovens, proofers and more. The company’s OV500G1EE and OV500G2EE gas rack ovens are now Energy Star qualified. While Baxter’s products have touted energy-saving capabilities for years, the US Environmental Gourmet eating Protection Agency (EPA) recently introduced a gas rack oven cat- egory to its Energy Star programme. Baxter’s two models are the Since 2008, family-owned Australian Eat Gourmet organic only such ovens in the industry to receive certification. Both are yoghurts have won numerous awards and accolades. With a “ideal for baking, roasting and reheating a variety of food. With a self-proclaimed “commitment to quality and unique products,” unique airflow system, heat is controlled so the company focuses on a ‘back to basics’ food ethos, that it is dispersed evenly from top to without the use of chemicals or additives. However, as “de- bottom. This results in thorough, even voted foodies,” they also realised that a simple approach to cooking of everything from breads and food “should not mean a boring one.” Sourcing the freshest pastries to meats and casseroles,” says and best ingredients for their organic yoghurts, the compa- the company. The EPA Energy Star ny also ensures a wide variety of unique and gourmet flavours is the world’s most widely recognised and their Vanilla +Rose variety is the latest to garner attention symbol for energy efficiency. being named 2016 champion yoghurt or cultured milk at the recent Sydney Show. For more information: www. baxtermfg.com For more information: www.eatgourmet.com.au
www.asianhotelandcateringtimes.com AHCT March 2016 47 C u l i n a r y N e w s
Whisky tales
Hyatt Regency Hong Kong’s famous fine dining restaurant Hugo’s is named after the fictional character Hugo Ludwig Wilhelm von Gluckenstein – a Bavarian host who “served only the finest food and wine” to his guests. To continue these connoisseur traditions hotel guests may experience whisky-pairing Old made new dinners this March and April. The highlight will be a four-course menu Prince Hotel’s all-day dining restaurant, add@ prepared by executive sous chef Marco Prince has created its own dai pai dong. Emerging Mehr “to perfectly complement six of in the 1950s and 60s, this type of local street eatery The Macallan’s single malts including was once common throughout Asia albeit with slight Edition No. 1, Master Of Photography differences depending on the city. Convenient, comforting and Annie Leibovitz Edition - The Skyline tasty, dai pai dongs embodied the spirit of the region - yet they are disappearing and The Macallan M.” Whisky tasting in modern times. In homage add@Prince transformed to serve an array of classic professional Ron Taylor will relate to dishes, including marinated cuisine, which according to old recipes includes a guests the whiskies’ heritage and the splash of Chinese rose wine, and features mainly duck, intestine and cuttlefish; style of each of the single malts. classic delicacy - boiled cow intestine and cuttlefish with dipping sauces; Hong Kong style - braised pork belly and bean curd with shrimp paste; and fusion noodle. For more information: www. hongkong.tsimshatsui.hyatt.com For more information: www.marcopolohotels.com
Luxurious cookery A watch on one
Small Luxury Hotels of the World Florilège in Tokyo is the (SLH) has launched a collection of recipient of the 2016 recipes from over 200 of its hotels One To Watch Award designed to inspire people to cook sponsored by Peroni and to travel in 2016. The Small Luxury Nastro Azzurro. For the Cookbook features 480 pages of first time in the four- recipes celebrating signature dishes year history of Asia’s 50 prepared by chefs, from local to global Best Restaurants, the One To Watch Award honours renown, who champion regional a restaurant that is outside the 50 Best list. The award produce and traditions that can be acknowledges a restaurant that received “ significant experienced at the luxury hotel brand’s number of academy votes” and has the potential to 520 hotels in 80 countries. The 221 recipes break into the 50 Best list in the near future. Florilège’s featured in the cookbook include local delicacies owner-chef Hiroyasu Kawate, a former sous chef at such Rafute from chef Yu Masatsagu at Shigira Tokyo’s Quintessence, opened the 22-seat Florilège Bayside Suite Allamanda, Japan. Rafute is a (which means ‘anthology’ in French) in 2009 and is pork stew considered the epitome of Okinawan in Tokyo’s Shibuya district. Interestingly it’s modern cuisine famous for its healthiness. Jamu Kunyit French cuisine on the menu using locally sourced Asam (tamarind and turmeric tonic) from The Wantilan ingredients. The restaurant’s signature dish is beef Restaurant at Spa Village Resort Tembok Bali is a traditional herbal carpaccio made with meat from Miyazaki cows that tonic in Indonesia, this combination is believed to increase body are slaughtered at 30 years old (15 times older than metabolism and improve circulation. One recipe that is sure to please most are when they meet their maker). The meat is is the simply titled ‘Apple Tart’ from chef Reon Hobson at Pescatore served with beetroot purée, smoked potato purée and at The George in Christchurch, New Zealand - a sugar apple filled a sorbet of red apple. with crème brulée mousse, caramelised apple and apple jelly. For more information: For more information: http://www.slh.cn.com/ www.theworlds50best.com/asia
48 AHCT March 2016 www.asianhotelandcateringtimes.com C u l i n a r y N e w s
Oodles of noodles
Diners are invited to rediscover the flavours of classic Asian noodles “crafted with a contemporary twist” at a second Foxtail & Broomcorn location. Dubbed “a multi-national noodle-tasting experience,” Foxtail & Broomcorn owners remain passionate about bringing unique combinations of noodles and soup to the region. The Vietnam-inspired dish Hanoi uses the culinary tradition of double-boiling to heighten the beef flavour, and is on offer for the first time. Only “quality local ingredients” are used to cater to today’s health-conscious customers - with “a focus on the unsung hero – a flavour-packed soup”. Foxtail & Broomcorn believes “no effort is too big to ensure their soups provide both nutritional value and noteworthy taste.” http://www.foxtailandbroomcorn.com/ Weekender Hospitality fat pigs
paying the Following its successful launch last November, The Fat Pig is expanding price its offerings with a weekend brunch South menu created by Michelin-starred Restaurant group Concept Creations chef Tom Aikens. After honing his American has divested its F&B portfolio interests to skills in kitchens alongside the focus on expanding its flagship Belgian likes of Pierre Koffmann and Jöel eating beer house brand Frites. The group’s Robuchon, Aikens became head original, traditional Belgium bistro concept chef at London’s Pied à Terre, Three on Canton restaurant at Hong has proved “a dependable hit in the where, at 26, he became the Kong’s Gateway Hotel has been serving competitive restaurant market” and will youngest British chef to earn two up a Brazilian and Argentinian churrasco now be extended across Hong Kong Michelin stars. His eponymous dinner buffet - a traditional cuisine, which before eyeing regional expansion. At the restaurant was launched in 2003, highlights premium meats and authentic same time, the group has jettisoned its which achieved two Michelin stars stews and salads. Brazil and Argentina two other chic and arguably ‘trendier’ by 2008. In 2006, he opened Tom’s are big producers and exporters of fresh F&B concepts, Greek taverna Souvla and Kitchen, a casual British farm-to- meat and grains. The two largest countries Spanish tapas bar Tapeo, as “soaring table restaurant. Since then, the in South America boast a climate and rents severely tested their invincibility in concept has expanded to four fertile lands that support these industries. the market,” admits the company. Group other locations, including London’s Barbecuing is a popular way of preparing director, Katrina Kerr comments: “It’s been historic Somerset House, Canary the produce, and churrasco has become a tough run for everyone lately and like Wharf, St Katharine Docks and famous around the world. Beef, chicken, many restaurant groups, we have decided Istanbul. The Pawn was Aiken’s first fish and spicy chicken wings, have been that for long-term success, the most outlet in the region. Housed in a on the Three on Canton menu with sensible way forward is to consolidate and 19th century Hong Kong building, the meats strung on a large iron bar, focus on our strongest brand.” the restaurant serves a mix of British barbecued and carved directly from the classics as well as some more skewer onto diners’ plates “to ensure the For more information, visit: technically assembled creations. In meat is enjoyed at its ideal temperature www.conceptcreations.hk. 2015 Pots, Pans & Boards opened and freshness.” A variety of other popular in Dubai, and Aiken’s second South American dishes, including pork and restaurant in Hong Kong, The Fat black bean stew, Argentinian roasted pork Pig opened. The new brunch menu belly, pumpkin chorizo paella and seco de there features much-loved favourites pollo (stewed chicken) as well salads such and is available on weekends and as quinoa and black bean salad, red salad public holidays, with signature a with beetroot, Argentinian potato salad la carte items also available. The and Brazilian chicken salad have also restaurant is also launching a daily been served. children’s menu.
For more information: For more information: www.marcopolohotels.com www.thefatpig.hk
www.asianhotelandcateringtimes.com AHCT March 2016 49 E v e n t s
Date event Details ORGANIsER
Mar 8-11 FOODEX JAPAN 2016 With over 40 years of history, FOODEX JAPAN has established itself FOODEX JAPAN Secretariat Makuhari Messe, as the largest and most international food and beverage trade show Japan Management Association 2016 in Asia. The show attracts over 3,000 exhibitors, of which 60% come 3-1-22 Shiba Koen, Minato-ku, Tokyo 1058522 Japan Chiba, Japan from overseas, which makes FOODEX JAPAN as a ‘must-attend’ event Tel: +81(0)3-3434-1391 Fax:+81(0)3-3434-8076 for trading companies and wholesalers. [email protected] http://jma.or.jp/foodex/en Mar 10-13 The Décor Show 2016 As Asia's most established platform for key players in the interiors International Furniture Fair Singapore Pte Ltd. Singapore EXPO, Singapore industry, The Décor Show (TDS) brings you the latest home accessories, 62 Sungei Kadut Loop 2016 interior products and soft furnishings. Located alongside International #04-19, International Furniture Centre Furniture Fair Singapore (IFFS)/ASEAN Furniture Show (AFS), Singapore 729507 immerse in an inspiring design-led experience and take advantage of this Tel: +65 6569 6988 exclusive business gathering to learn about the latest trends, source from Fax: +65 6569 9939 international exhibitors and make new connections. [email protected] www.TheDecorShow.com.sg Mar 29 - HOTELEX Shanghai 2016 As one of the largest, most effective and highest level Shanghai UBM Sinoexpo International Co., Ltd. exhibitions in the hospitality industry, HOTELEX Shanghai 8/F, Xian Dai Mansion, 218 Xiang Yang Road(S), Apr 1 2016 Shanghai New International Expo is consistently concerned about the practice of innovative Shanghai, 200031, China Center, Shanghai, China elements and green concepts. It contains 10 differently Tel: +86 21 3339 2236 themed sectors including Catering Equipment & Supply, Fax: +86 21 6437 0982 Bakery, Tableware, Textile, Appliance & Amenities and IT & Security, [email protected] Fitness & Leisure, Food & Beverage, Coffee & Tea www.hotelex.cn and Wine & Spirits. Apr 5-8 Horeca Established in 1993, HORECA is the region’s largest annual meeting Hospitality Services s.a.r.l. place for both the Hospitality and Food & Beverage Service Industries. Dekwaneh, Main Road, Borghol bldg. , 2nd FL 2016 Biel Beirut Central district HORECA 23rd edition includes The International Trade Show for the P.O.Box 90155 Jdeidet El Metn 1202 2020 Beirut Lebanon Hospitality & Foodservice Industry, The International Trade Show for T.9611480081 the Food Industry and Beirut International Wine & Drinks Fair E. [email protected] HTTP: Hospitalityservices.com.lb
Apr 12-15 Food&HotelAsia2016 Food&HotelAsia2016 (FHA2016) is the leading Singapore Exhibition Services and most comprehensive international food and hospitality Tel: +65 6233 6638 2016 The 20th International Food trade show in Asia. Occupying an area of 93,000sqm, Email: [email protected] & Drinks, Hotel, Restaurant, FHA2016 encompasses 6 specialised shows featuring www.foodnhotelasia.com Bakery & Foodservice Equipment, more than 3,000 exhibitors from over 70 countries/regions and 54 international group pavilions. Besides the wide range Supplies & Services, Exhibition and of exhibits, a series of world-class competitions, conferences Conference with FHA Culinary and fringe activities provide a holistic show experience for over 68,000 trade attendees from 90 countries/regions to source, Challenge Singapore Expo network, learn and explore new business opportunities in one single platform. Apr 12-15 ProWine ASIA 2016 The inaugural ProWine ASIA 2016 has attracted strong international Singapore Expo, Hall 10 participation from worldwide renowned wine and spirits producers, Website: www.prowineasia.com 2016 distributors and industry stakeholders. The most relevant trade fair of its kind in Southeast Asia, the event will be held alongside the 20th installment of FHA2016 for the first time.International group pavilions and individual exhibitors across 17 countries and regions have signed up which reflects the growing market opportunities in the region, which will see seven million new prospective drinkers join the market yearly, with a 13 per cent increase in spending. Apr 13-15 Hospitality Technology Expo Asia Pacific’s largest and most definitive professional Baobab Tree Event Management Company Limited audiovisual and information communications technology exhibition, Room 1709-10, 17/F, APEC Plaza, 49 Hoi Yuen Road, 2016 (HTx) Hospitality Technology Expo or HTx, Kwun Tong, Kowloon, Hong Kong
Hospitality Hospitality will offer a platform where hoteliers and hospitality industry Tel: +852 3520 3187 Technology Technology Expo® Expo® professionals can meet with products and services providers Fax: +852 3520 3618 to learn about and procure the latest technology solutions www.baobab-tree-event.com
C:13 M:86 Y:95 K:0 R:214 G:69 B:29 Hospitality Technology Hospitality critical to their success. Expo® Technology Expo® C:88 M:82 Y:9 K:0 R:54 G:64 B:143 Apr 13-15 Wine & Gourmet Japan 2016 Wine & Gourmet Japan is the only dedicated wine, beer East Hall 3,Tokyo Big Sight Hospitality Technology Hospitality and spirits networking business platform in Japan. The trade exhibition Tokyo, Japan Expo® 2016 Technology Expo® C:75 M:32 Y:100 K:0 R:74 G:137 B:55 offers you a myriad of opportunities to meet with www.wineandgourmetjapan.com the top decision makers of the industry, which include food, beverage, Email: [email protected] wines and spirits importers, wholesalers, distributors, hotels, restaurants, Tel : +65 6500 6745 and catering buyers.
May 25-29 THAIFEX-World of Food Asia The 13th International Trade Exhibition for Food & Beverages, Food IMPACT Exhibition Center Hall 1 – 4 Technology and Retail & Franchise in Asia will showcase IMPACT Challenger Hall 1 – 3 2016 2016 14 segments, covering 80,000 sqm. More than 38,000 IMPACT Exhibition and Convention Center trade visitors are expected to visit one of Asia’s largest Bangkok, Thailand annual event. www.worldoffoodasia.com Email: [email protected] Tel : +65 6500-6712
May 25-29 World of Seafood 2016 The 4th International Trade Exhibition for the Seafood Industry IMPACT Exhibition Center Hall 1 – 4 2016 is back! The annual event has seen double-digit growth over IMPACT Challenger Hall 1 – 3 the years, and it is expected to continue the growth trend. IMPACT Exhibition and Convention Center World of Seafood will be held at a new location in IMPACT Challenger Bangkok, Thailand Hall 3 in 2016, and held alongside World of www.worldoffoodasia.com Coffee & Tea, World of FoodService and THAIFEX-World Email: [email protected] of Food Asia. Tel : +65 6500-6712
May 25-29 World of Coffee &T ea 2016 The 3rd International Trade Exhibition for the IMPACT Challenger Hall 1 Coffee and Tea Industry in Asia returns with a brand IMPACT Exhibition and Convention Center 2016 new experience! The new and bigger location at IMPACT Challenger Bangkok, Thailand Hall 1 will see industry players with new coffee www.world-of-coffeeandtea.com and tea tools, together with new techniques. The event is Email: [email protected] expected to showcase a continual growth trend in both Tel : +65 6500-6738
Background Shadow of the cup & bean White version Text color C15 M30 Y40 K20 C30 M60 Y70 K70 C50 M80 Y100 K60 C40 M60 Y70 K60
NOTE: White version of World of Coffee & Tea logo to be used only on Black or Brown background exhibiting companies as well as trade visitors. May 25-29 World of FoodService 2016 Serve The Best in Asia – The annual trade exhibition IMPACT Challenger Hall 1 for the FoodService, Catering and Hospitality Industry IMPACT Exhibition and Convention Center 2016 is returning to Bangkok, Thailand! Providing exhibitors Bangkok, Thailand and trade visitors with a platform to bridge the industry needs, World of www.world-of-food-service.com FoodService is expected to welcome more than Email: [email protected] 38,000 trade visitors to the show. Tel : +65 6500-6738
Background C0 M0 Y30 K0 C0 M90 Y100 K0 May 26-27 World of Food Safety 2016 The 4th annual World of Food Safety Conference IMPACT Exhibition and Convention Center will continue to stay focused on food safety and quality Bangkok, Thailand 2016 assurance in Asia. The event provided a platform where www.worldoffoodasia.com new partnerships were formed and existing ones Email: [email protected] reinforced during the many networking receptions. Tel: +65 6500 6743
50 AHCT March 2016 www.asianhotelandcateringtimes.com
E x h i b i t i o n s
Asia hospitality hots up
he international food and hospitality scene is heating up, with Asia taking the lead. In April, the region’s Food&HotelAsia2016 (FHA2016) will welcome more than 300 first-time exhibitors to 103,000 sqm of space. TFHA2016 will highlight many firsts, including: ● A host of first-time exhibitors: and approximately 3,000 returning exhibitors. ● First-time international group pavilions: Algeria, Hungary, Poland, The Netherlands ● First outdoor extension: For the first time, space at FHA2016 will be extended to accommodate exhibitors from FoodAsia ● First ProWine ASIA: Modelled after the globally recognised wine and spirit trade fair ProWein in Düsseldorf, ProWine ASIA will enable FHA to grow and extend its existing wine and spirits segment ● First Sweet High Tea challenge: Part of the renowned FHA Culinary Challenge, the new Sweet High Tea Challenge will see teams of two competing to impress judges with a high tea set for six ● First Hotels & Resorts Management conference track: This track will explore topics on suitable business models for hospitality owners, the use of smart technology for operational efficiency, sustainable hotel design and new design trends for hotels and resorts, as well as an update on new hospitality projects in the Asian region ● First talk track on F&B Productivity: Covering sustainable kitchen concepts and design, the new segment at the Food and Beverage Design, Technology & Operations conference features case studies on effective designs to maximise productivity, trends in menu engineering and successful outsourcing of culinary preparations Recent demographic and policy changes in Asia-Pacific have led to a surge in international travel and retail spending in the region. The growing middle class, affordable air travel and accommodation, as well as the ASEAN Open Skies Policy, which allows ASEAN airlines to fly freely throughout the region, are creating enormous potential for local and international brands. To address these trends, FHA2016 International Conference will discuss key new trends in the hotel and resort management, food services COMING UP and food manufacturing. Joint plenary sessions featuring CEO insights, Food&HotelAsia 2016 stakeholder panel discussions and think tanks will see leading international Singapore Expo experts sharing their perspectives and views on the latest trends in the food and hospitality sectors. 12 – 15 April 2016 FHA2016 will feature six specialised exhibitions: FoodAsia, HotelAsia, www.foodnhotelasia.com SpecialityCoffee&Tea, Bakery&Pastry, HospitalityStyleAsia and HospitalityTechnology, each with unique themes and areas of focus. Adding to the holistic experience, FHA2016 will host a series of activities and competitions. These include the FHA Culinary Challenge 2016, the FHA Barista Challenge 2016, the FHA Latte Art Challenge 2016 and Asian Pastry Cup 2016. The last edition of FHA in 2014 received 65,000 trade attendees and about 3,000 exhibitors from 65 countries and regions.
www.asianhotelandcateringtimes.com AHCT March 2016 51
E x h i b i t i o n s
Quarter century success in Shanghai
otelex Shanghai, one of the largest and most influential trade shows serving China’s hotel and foodservice sectors will present its 25th edition - with an exhibition area exceeding 200,000 square metres. HLast year’s show welcomed 96,508 attendees, an increase of 18.3 per cent over the previous edition. This year, nearly 2,500 suppliers from around the world have already signed up. Hotelex covers 15 sectors: catering equipment and supply, tableware, textile, appliances and amenities, IT and security, fitness and leisure, F&B, coffees and teas, baked goods and ice cream, wines and spirits, hotel design, hotel construction, hotel engineering, furniture and cleaning. This year, the ‘central kitchen’ model will be promoted. This “sets a new standard for a specification-driven, digitalised, industrialised, scientific and efficient modern catering operation mechanism,” organisers say. The solution allows implementation of a fully digital and high- volume production process - a prerequisite for any large restaurant or foodservice chain seeking to gain a larger share of the market. The central kitchen competitive products pavilion will showcase hi-tech restaurant and kitchen equipment from domestic and international manufacturers, unveiling new concepts for kitchens. Apart from the regularly scheduled exhibition events, several new and innovative events in the form of onsite competitions and forums will run. Of note, six world class coffee competitions are scheduled to be held, covering preparation, roasting, tasting and the mixing of alcoholic coffee drinks. Champions from the 50 member states of World Coffee Events (WCE) will compete for the final championship. Other contests will include: Shanghai International Pizza Master Competition, the 4th Shanghai International Hand-made Ice Cream, ‘I’m a Chef’ China Bakery Master Championship 2016, the Star Hotel SeSerSevingrvingrving wine wine wine by b theyb ythe the glass glass glass from f rfromom the the the bottle bottle bottle - the -- thethe ideal idealideal solution solution for forpro pvidingrrovidingviding a quality aa qualityquality ser vicese serrvice viceto y to ourto y your customeour custome customers. Wrsr.ines W. W ineBarine Bar displ Bar displ adisplys aysays Serving wine by the glass from the bottle - the ideal solution for providing a quality service to your customers. Wine Bar displays Buffet Display Competition, 2016 Hotelx Star of Tomorrow Cooking youryouryour bottles bottles bottles, sto, sto, rstoesres rthemes them them at aan at tan idealan ideal ideal se rse vingserrvingving temper tempertemperatuartue andre and prese prresevesrr vvtheeses the theflav flouflaavrvousou ofrrs sopen of of open open bottle bottle bottles. Practicalits.s .Practicalit Practicality, tey,cy hnologyte, technologychnology and and and your bottles, stores them at an ideal serving temperature and preserves the flavours of open bottles. Practicality, technology and Contest, the 3rd Shanghai International Fashion Drinks Competition, designdesign to quito quicklyc kboostly boost your your wine wine tur ntuorvneor.ver. design to quickly boost your wine turnover. China International Master Bartender Competition 2016, and Creative design to quickly boost your wine turnover. Hotel Uniform 2016. The aim of these events is to show how each hotel and eating COMING UP establishment can create a unique brand for itself through creative Hotelex Shanghai diversification of products and services as well as through innovative Shanghai New International Expo public relations efforts. Last year show organisers rolled out the ability to register online or Center offline, which proved popular. Te 2016 event is open to visitors with 29 March - 1 April 2016 admission tickets only. www.hotelex.cn An event running concurrently - Expo Finefood 2016 - is a one-stop supply and solution for high-end foods and food ingredients. AlphaAlpha International International Food Food Services Services Alpha International Food Services 909,909, Chai Chai Wan Wan Industrial AlphaIndustrial City, InternationalCity, Phase Phase 2, 702, 70Wing Wing FoodTai Tai Road, Road, Services Chai Chai Wan, Wan, Hong Hong Kong Kong 909, Chai Wan Industrial City, Phase 2, 70 Wing Tai Road, Chai Wan, Hong Kong 909, Chai WanTel:Tel: +852Industrial +852 2889 2889 City, 2123 2123 Phase Email: 2,Email: 70 [email protected] Wing [email protected] Tai Road, Chai Wan, Hong Kong Tel: +852 2889 2123 Email: [email protected] Tel: +852 2889 2123 Email: [email protected] eurocavepro.hkeurocavepro.hk eurocavepro.hk 52 AHCT March 2016 www.asianhotelandcateringtimes.com eurocavepro.hk
2.Adding AHCT crop OCT_15_P36-P68.indd marks.indd 1 43 18/09/201515/06/2015 17:5611:18
Serving wine by the glass from the bottle - the ideal solution for providing a quality service to your customers. Wine Bar displays your bottles, stores them at an ideal serving temperature and preserves the flavours of open bottles. Practicality, technology and design to quickly boost your wine turnover.
Alpha International Food Services 909, Chai Wan Industrial City, Phase 2, 70 Wing Tai Road, Chai Wan, Hong Kong Tel: +852 2889 2123 Email: [email protected]
eurocavepro.hk SeSerSevingrvingrving wine wine wine by b theyb ythe the glass glass glass from f rfromom the the the bottle bottle bottle - the -- thethe ideal idealideal solution solution for forpro pvidingrrovidingviding a quality aa qualityquality ser vicese serrvice viceto y to ourto y your customeour custome customers. Wrsr.ines W. W ineBarine Bar displ Bar displ adisplys aysays Serving wine by the glass from the bottle - the ideal solution for providing a quality service to your customers. Wine Bar displays youryouryour bottles bottles bottles, sto, sto, rstoesres rthemes them them at aan at tan idealan ideal ideal se rse vingserrvingving temper tempertemperatuartue andre and prese prresevesrr vvtheeses the theflav flouflaavrvousou ofrrs sopen of of open open bottle bottle bottles. Practicalits.s .Practicalit Practicality, tey,cy hnologyte, technologychnology and and and your bottles, stores them at an ideal serving temperature and preserves the flavours of open bottles. Practicality, technology and designdesigndesign to quito quicklyc kboostly boost your yyourour wine winewine tur ntutuorvrnenoro.vveer.r. design to quickly boost your wine turnover.
AlphaAlpha International International Food Food Services Services Alpha International Food Services 909,909, Chai Chai Wan Wan Industrial AlphaIndustrial City, InternationalCity, Phase Phase 2, 702, 70Wing Wing FoodTai Tai Road, Road, Services Chai Chai Wan, Wan, Hong Hong Kong Kong 909, Chai Wan Industrial City, Phase 2, 70 Wing Tai Road, Chai Wan, Hong Kong 909, Chai WanTel:Tel: +852Industrial +852 2889 2889 City, 2123 2123 Phase Email: 2,Email: 70 [email protected] Wing [email protected] Tai Road, Chai Wan, Hong Kong Tel: +852 2889 2123 Email: [email protected] Tel: +852 2889 2123 Email: [email protected] eurocavepro.hkeurocavepro.hk eurocavepro.hk eurocavepro.hk
2.Adding AHCT crop OCT_15_P36-P68.indd marks.indd 1 43 18/09/201515/06/2015 17:5611:18
Serving wine by the glass from the bottle - the ideal solution for providing a quality service to your customers. Wine Bar displays your bottles, stores them at an ideal serving temperature and preserves the flavours of open bottles. Practicality, technology and design to quickly boost your wine turnover.
Alpha International Food Services 909, Chai Wan Industrial City, Phase 2, 70 Wing Tai Road, Chai Wan, Hong Kong Tel: +852 2889 2123 Email: [email protected]
eurocavepro.hk 210x297-en.pdf 1 2015/10/16 13:26:36 WofA16 210x297mm AHCT Mar16 Ad.ai 1 5/2/16 5:28 pm
www.worldoffoodasia.com
EXPO FINEFOOD SHANGHAI 2016 Concurrent With The 25th Shanghai International Hospitality Equipment & Supply Expo ( HOTELEX SHANGHAI )
80,000 38,000 Halls Trade 7 Visitors
C C M M 1,800 Y Y 1111 International TrendTrend CM CM Exhibitors TopicsTopiiccs MY MY
CY CY
CMY CMY K K Experience the 25. - 29.05.2016 IMPACT Exhibition Center Hall 1-4 NEW! IMPACT Challenger Hall 1-3 IMPACT Exhibition and Convention Center Bangkok, Thailand International Trade Exhibition for Food & Beverages, Food Technology and Retail & Franchise in Asia
www.expofinefood.com Presents
ONLINE VISITOR PRE-REGISTRATION ENDS 22 MAY 2016!
Endorsed by Jointly organized by Koelnmesse Pte Ltd Heavy Landing ! Ms. Lynn How Tel: +65 6500 6712 Fax: +65 6294 8403 The Thai Chamber [email protected] of Commerce WofA16 210x297mm AHCT Mar16 Ad.ai 1 5/2/16 5:28 pm
www.worldoffoodasia.com
80,000 38,000 Halls Trade 7 Visitors
C M 1,800 Y 1111 International TrendTrend CM Exhibitors TopicsTopiiccs MY
CY
CMY K Experience the 25. - 29.05.2016 IMPACT Exhibition Center Hall 1-4 NEW! IMPACT Challenger Hall 1-3 IMPACT Exhibition and Convention Center Bangkok, Thailand International Trade Exhibition for Food & Beverages, Food Technology and Retail & Franchise in Asia
Presents
ONLINE VISITOR PRE-REGISTRATION ENDS 22 MAY 2016!
Endorsed by Jointly organized by Koelnmesse Pte Ltd Ms. Lynn How Tel: +65 6500 6712 Fax: +65 6294 8403 The Thai Chamber [email protected] of Commerce
A ppointments
Conny Andersson has been appointed executive Six Senses Hotels Resorts Spas has welcomed chef at Six Senses Yao Noi to oversee food and Graham Grant as general manager of Six beverage operations at the award winning 56 Senses Yao Noi. Grant’s previous role was GM The new A800 pool villas resort. The native Swede is also group at a resort in Thailand. Prior to that he was executive chef for Six Senses Hotels Resorts Spas. general manager at luxury resorts in India, which Andersson has spent the last five years working included The Leela Palace Udaipur, Rajasthan in China, Vietnam and Malaysia, at the MGM and was resort manager for four years at Hayman LIMITLESS Grand and The Datai. Prior to this, he worked Island on the Great Barrier Reef in his native in Barbados and US. Australia. INSPIRATION.
The new A800 from Franke is the ultimate Anne Arrowsmith has been appointed general Vietnam’s Evason Ana Mandara has appointed celebration of coffee culture: manager of the all-suite 137 Pillars House Andrea Muegge as general manager. A German Chiang Mai. The property is managed by the native, Mandara started with Kempinski Hotels • What a treat! Cup after cup, the A800 delivers SilverNeedle Collection. Arrowsmith brings in 1998 as rooms division manager in Frankfurt, extensive marketing experience to her new role Germany staying with the group for 17 years at an exquisite coffee experience – no matter how from a career spanning several decades; the hotels in Dubai, Amman, Istanbul and Bangkok. high the capacity demands. majority of which was with Four Seasons Hotels Most recently she worked at Nha Trang, • What a choice! Coffee, tea and milk drinks and Resorts in both Asia and the US. Her most Vietnam, with Six Senses Hotels Resorts Spas. are all masterfully prepared, while the optional recent role was director of marketing at Four Seasons Hotels and Resorts’ Regent Singapore flavor station adds an extra dash of creativity. for the last 11 years. • What a milk foam! The integrated TM Carlson Rezidor Hotel Group has appointed Phuong Nam Nguyen has been appointed FoamMaster whips up perfectly airy foams Camilla Chiam as vice president of PR and hotel manager at Hanoi’s Apricot Hotel. The that are infinitely versatile. Hanoian was GM at Prestige Hotel Hanoi for communications for Asia-Pacific. Before joining • What a touch screen! Products look great Carlson Rezidor, Chiam was head, group almost five years and from 1999 until 2010, corporate communications, at Pontiac Land worked at Hanoi’s Sunway Hotel. Nguyen was on the new 10-inch display, which couldn’t be Group and Patina Hotels & Resorts. Prior to the first Vietnamese national to gain a Certified easier to operate. that, she was director of PR at Four Seasons Hotel Administrator (CHA) qualification from Hotels & Resorts, marketing communications the American Hotel & Lodging Educational Crafted with passion, the A800 is redefining what manager at Jetstar Asia Airways and Valuair, Institute. is possible. Here’s to business success and also worked as a journalist in Singapore and to getting the most out of coffee moments. and Los Angeles. Make it wonderful – a800.franke.com Tony Chick has been appointed GM of New Returning to InterContinental Hong Kong as World Langfang Hotel, scheduled to open the hotel’s new GM this month will be Claus later this year. Previously resident manager of Pedersen, who is currently VP hotel operations New World Beijing Hotel, prior to joining the for MGM Macau. Pedersen served as executive company Chick worked at hotels in Mainland assistant manager, F&B and resident manager China and Hong Kong. As well as various at InterContinental Hong Kong for six years positions with Shangri-La Hotels & Resorts, to 2011.The native Dane has over 25 years of he has worked at East Hong Kong and Hyatt international hotel experience spanning multiple Regency. Having started in 1988 at The Regent continents and joined MGM China Holdings Hong Kong. in 2011.
Dr Jennifer Cronin has taken over as president Jean-Jacques Reibel, a 32-year veteran of for Marco Polo Hotels, succeeding Eric IHG, who has served as managing director of Waldburger who has retired. Dr. Cronin has InterContinental Hong Kong for the past 12 been VP sales and marketing for the hotel group. years, will relocate to Los Angeles next month An Australian, Dr. Cronin has an extensive to become the opening general manager of career in hospitality in senior marketing the InterContinental Downtown Los Angeles, and operational roles, across Asia, including currently under construction. The native Hyatt International, Ritz Carlton and Dusit Frenchman spent 20 years managing the International. She received her Doctorate of company’s top properties in the US before Philosophy in the field of Crisis Leadership at joining InterContinental Hong Kong. Bond University last month.
Dirk Fuehrer has joined Worldhotels as its Marriott Hotel Hong Kong is pleased to new chief executive officer. Fuehrer, formerly announce the appointment of Jason Shek as chief commercial officer and member of the director of marketing. With over 19 years of executive board at Steigenberger Hotel Group, experience in the hospitality industry, and an previously held various senior roles at Hilton, extensive sales and marketing background, prior Carlson Rezidor and Starwood. Most recently to joining JW Marriott Hotel Hong Kong Shek he founded and led Okanda.com, the first was at the Mandarin Oriental Macau for three online meeting portal with real-time availability. years as director sales and marketing. He has With a strong sales, marketing and distribution also worked for Banyan Tree Hotels and Resorts Fuehrer’s experience spans Europe, Middle East Greater China. and Asia-Pacific.
58 AHCT March 2016 www.asianhotelandcateringtimes.com The new A800 LIMITLESS INSPIRATION.
The new A800 from Franke is the ultimate celebration of coffee culture:
• What a treat! Cup after cup, the A800 delivers an exquisite coffee experience – no matter how high the capacity demands. • What a choice! Coffee, tea and milk drinks are all masterfully prepared, while the optional flavor station adds an extra dash of creativity. • What a milk foam! The integrated FoamMasterTM whips up perfectly airy foams that are infinitely versatile. • What a touch screen! Products look great on the new 10-inch display, which couldn’t be easier to operate.
Crafted with passion, the A800 is redefining what is possible. Here’s to business success and to getting the most out of coffee moments.
Make it wonderful – a800.franke.com