Published since 1976

Vol 37 March 2012

SKILLING UP How hotels are training for the tough times

CHANGING ROOMS Renovation revival

hong Kong sAR china singapore Malaysia Thailand Rest of Asia

hK$50 RMb50 s$15 RM30 bt300 us$10

A TOUCH OF GLASS Catering to the cocktail renaissance

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elcome to the March issue! In todays environmentally conscious landscape, and especially with hospitality groups keen to be seen as doing their CSR duty, property renovation often seems a good idea. It can also make financial sense. Its really lovely to be able to work with and preserve a slice of history, one owner tells writer Rebecca Lo in her design article on page 34. In technology we look at how hotel

groups are balancing the use of online travel agents with attracting clients through their own web presence and also examine the way personnel training is subtly evolving in the face of the global economic slowdown. With owners putting pressure on their properties to appeal to as wide a potential client base as possible, how will this affect the skill sets staff must now possess? Conversely, while the slowdown is seeing developers in China pause for breath, most

are confident this is just a temporary blip, Liana Cafolla reports on page 26. We a l w a y s w a n t t o h e a r f r o m hospitality professionals about the constant developments in the industry, either good or bad, so please do send your comments and suggestions in to: daniel@thomsonpress.com.hk

endoRseMenTs
EDITOR Daniel Creffield DESIGN by Koon Ming Tang production@thomsonpress.com.hk CONTRIbUTORS Liana Cafolla Andrew Dembina Zara Horner Rebecca Lo Robin Lynam ASSOCIATE PUbLISHER Sharon Knowler sharon@thomsonpress.com.hk ADvERTISING SALES MANAGER Roxane Aghilone roxane@thomsonpress.com.hk CIRCULATION ExECUTIvE Becky Chau enquiries@thomsonpress.com.hk CHAIRMAN JS Uberoi DIRECTOR Gaurav Kumar
hong Kong hoTels AssociATion hong Kong chefs AssociATion fedeRATion of hong Kong ResTAuRAnT owneRs bAKing indusTRy TRAining cenTRe The fedeRATion of hong Kong hoTel owneRs AssociATion of ThAilAnd

AssociATion of inTeRnATionAl hoTelieRs shAnghAi

singAPoRe chefs AssociATion

hong Kong bAKeRy & confecTioneRy AssociATion

hong Kong MAiTRe dhoTel AssociATion

singAPoRe hoTel AssociATion

hong Kong bARTendeRs AssociATion

shAnghAi chefs AssociATion

MyAnMAR chefs AssociATion

MAlAysiAn AssociATion of hoTels

MAcAu hoTel AssociATion

club MAnAgeRs AssociATion hong Kong

AsiAn Hotel & CAtering times is publisHed montHly by tHomson press Hong Kong ltd (tpHK) The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the publication. Whilst every effort has been made to ensure the accuracy of information contained in this publication, no responsibility can be accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or printers errors, inaccuracies or changes howsoever caused. The editors reserve the right to edit any material submitted at their discretion. All materials published remain the property of TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence should be addressed to The Editor, Asian Hotel & Catering Times, Room 1205-6, 12/F, Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong. Tel: (852) 2815 9111 Fax: (852) 2851 1933. Fantasy Printing Ltd. 1/F, Tin Fung Industial Mansion, 63 Wong Chuk Hang Road, Hong Kong. All rights reserved (c) 2012 Thomson Press Hong Kong Ltd

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ITALY EdiconsultInternazionales.r.l. PiazzaFontaneMarose,3-16123Genova Tel:+39010583684Fax:+39010566578 Email:genova@ediconsult.com Contact:MrVittorioNegrone JAPAN EchoJapanCorporation GrandeMaisonRm303, 2-2Kudan-kita1-chome, Chiyoda-ku,Tokyo102-0073 Tel:+81332342064Fax:+81332635065 Email:aso-t@echo-japan.co.jp Contact:MrTedAsoshina MALAYSIA PublicitasInternationalSdnBhd. S105,2ndFloor,Centrepoint LebuhBandarUtama,BandarUtama 47800PetalingJaya,Selangor,Malaysia. Tel:60377296923 Fax:60377297115 Email:scheng@publicitas.com Contact:MsShallieCheng

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CONTENTS
Volume 37 March 2012

48
26 30 MARKET REPORT China undaunted TECHNOLOGy Turning lookers to bookers 42 48 56 DRINK Asia getting the caffeine habit EQUIPMENT A touch of glass Pizza ovens a slice of the action

Photograph Ken hayden

hotel indigo shanghai lobby designed by hbA

Pizza ovens
66 67 68 70 72 77

EvENTS AND ExHIbITIONS Events calendar FHA previewed HOSFAIR previewed Hotelex previewed SIAL China previewed APPOINTMENTS Whos moving where

NEWS INDUSTRy Parting of the ways; partnering up; Thailand (heart) India; collective forecasts PRODUCT Fingerfood trees; eco-taps; light creations CULINARy A year to celebrate; good oil vs bad oil MANAGEMENT Hard skills for hard times

60 64 18

Advertisers Index
Alpha International Athena Boncafe Bravilor Chilewich Coffee Planet Enjoi Global Hotelware Global Search International Greenfield Henny Penny HK Polytechnic University Hotel Show Dubai Hotelex IPSO La San Marco Laureate Higher Education Group M.Schaerer Meiko Ming Fai Monin Pevonia Rancilio Restaurant & Bar Safemark SIAL WMF Worldex Zieher 77 55 17 47 51 45 27 53 9 OBC IBC 23 69 73 13 IFC 21 37 11 33 41 24 & 25 15 74 59 71 43 63 49
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Now on iPad

Available on App store

34

DESIGN Renovation adapt, improvise and overcome FOOD Breaking the bread myth

38

APRIL Recruitment Singapore Security Resorts Dairy and jam Beer In-room safes Outdoor furniture Bakery

56

MAy Housekeeping Japan Restaurant and bar design Seafood Uniforms & mini bars

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More choice, more control, more personal

Following a three-year research programme, Starwood Hotels & Resorts Worldwide has expanded its Preferred Guest (SPG) card scheme, launching its best elite traveller benefits offer, which includes 24-hour check-in, Starwood ambassadors to provide one-to-one service, and lifetime status. The services are aimed at the small but powerful group who drive 30% of the companys profit, Starwood explains. The opportunity to cultivate what we call loyalty beyond reason with the worlds most frequent travellers has never been greater, says Frits van Paasschen, president and CEO of Starwood. These are sophisticated consumers who have become jaded by generic points and perks. Weve invested to truly reward those who reward us with a disproportionate amount of their business. Over the last three years the company has run a one-to-one ambassador programme to better understand the needs and desires of these very powerful guests in-house research showed that just 2% of travellers drive 30% of Starwoods profits Starwood took insights from this pilot to develop new benefits aimed at its elite members. What we heard loud and clear from travellers was that they wanted more choice, more control and more personal service, says Mark Vondrasek, senior VP distribution, loyalty & partnership marketing, which led Starwood to introduce the 24-hour check-in, abolishing the traditional and often frustrating 3pm check-in time for SPG members, and expanding the ambassador programme to ensure delivery of a customised experience in each property. Were moving beyond a purely points arms race to instead build loyalty for life, Vondrasek says. As part of the research, Starwood conducted a global survey which yielded some surprising home truths, including the fact that 76% of survey respondents felt their status in a hotel loyalty programme would last longer than their marriage or current job. Another 73% of these travellers said they would choose loyalty programme benefits over a spouse if they could take just one on the road; while in a travel emergency, 70% said their elite status in a hotel loyalty rewards programme would be handier than their smartphone, tablet, or even personal assistant. Threequarters admitted they would, and have taken extra trips to bump up programme status and nearly half (45%) claimed they would pretend it was their honeymoon, 25% they had a family emergency, and 20% to be someone important-to increase status. And, losing their status in a hotel loyalty programme (65%) scares respondents more than lost luggage (12%) or missing a flight (11%).

Partnering up
Global hospitality and travel company, Carlson, has joined with The Rezidor Hotel Group to establish the Carlson Rezidor Hotel Group. While the legal status and ownership structure of Carlson and Rezidor remain the same, the Carlson Rezidor Hotel Group will pursue the global alignment and management of its brands, development of revenue generation, global purchasing opportunities, and people development on a global basis, a statement points out. Commercial activities will be conducted under the Carlson Rezidor Hotel Group name, irrespective of geographies. The group will have a portfolio of more than 1,300 hotels in 80 countries, with brands including Radisson Blu, Radisson, Country Inns & Suites By Carlson, Park Inn by Radisson, Hotel Missoni and Park Plaza. Carlson Rezidor Hotel Group aims to generate more than US$400 million in additional revenue and a RevPAR increase of more than nine points by 2015. The new logo combines the two company names and symbolises partnership.

Thaiing relations with India

By Michael Mackey
Thailands hotel groups have been quick to follow the advice of Prime Minister, Yingluck Shinawatra, and are targeting the Indian tourist market. This is to be done as part of a joint private sector/ government strategy to prepare the sector for 2015s ASEAN projected Asian Economic Community. The Thai Government is doing its part by increasing the countrys Tourism Authoritys (TAT) sales and marketing activities, including more road shows to both primary and secondary cities in India and upping the TAT budget. Indians are an increasingly important inbound market for Thailand, and are the fifth largest source of visitors behind China, Japan, the UK and Korea. Figures show it is a fastgrowing market with solid double digit year-on-year growth, at 28% in 2010 and just over 20% in 2011. Catherine McNabb, Dusit Thanis vice-president sales and marketing says the India market has so much more potential, for Thailand. Demand is particularly visible in the MICE and wedding segments with increasingly high growth also noted among leisure and corporate guests, McNabb notes. What she and other hoteliers are also noticing is a growing spread of end-destinations from Bangkok and Pattaya to

Anantara Bangkok Resort and Spa

Phuket, Hua Hin which is increasingly popular for weddings Krabi, Koh Samui and Chiang Mai. What has caused this growth and will allow the rest of the market to be mined is a good range of sales and marketing activities. This includes launching a special Indian Wedding brochure, sales road shows in India, and participation at the Indian Travel Agents Association conference, tellingly held in Chiang Mai. Another hospitality group, Anantara, is looking at increasing its sales calls throughout India along with promoting its brands and destinations by attending the major trade shows in India this year. I think as the market continues to grow, more niche tourism markets can also be targeted by the TAT such as ecotourism and golfing holidays, said Mark Thomson, assistant director of public relations, Anantara Hotels, Resorts and Spas.

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Milestones and forecasts for hotel collections

The Darling Jewel Suite

Last year proved to be one of regional growth for many sections of the industry, including Worldhotels. Revenue figures for 2011 show a 50% increase for the company, with significant additions of affiliate hotels and resorts most notable in China and India. Vice-president Asia-Pacific, Roland Jegge, remains cautiously optimistic for 2012 as economic storm clouds continue to plague the US and Europe. He is expecting slower yet still respectably double-digit growth, with the Worldhotels portfolio across the region reaching 100 hotels. Worldhotels first branded hotel strategy at Worldhotel Grand Juna Wuxi in China was launched in 2011. It was developed in response to demand from hoteliers for support and services from a global corporation which would still allow properties to keep their own character, Jegge says. Several high-end properties joined the group, including the largest resort development to date in Macau, Galaxy

Hotel; following a US$860 million refurbishment, Sydneys first five-star hotel to open since the 2000 Olympics, The Darling; Shanghais The Longemont, which joined the Deluxe Collection; Resort Intime Sanya, Gold Source Hotel Changsha, Sunshine Hotel & Resort Zhangjiajie, and Sunshine Hotel Shenzhen boosted Worldhotels growing presence in China. Meanwhile, Worldhotels opened a new office in Delhi to support the fast-growing network in India. Country affiliates to date are Asiana Hotel in Chennai, The Claridges in New Delhi and Surajkund, Asiana Hotel Chennai, Pride Park Premier in Gurgaon, The Sahara Star in Mumbai, Aamby Valley in Pune and Matthan Hotel in Bangalore. Worldhotels became the first hotel group to enable independent hotels to display their real time rates and availability on Google Maps and related Google Place pages. And the new Resmaster system enables hotels to display pricing information from their own website next to the prices of advertisers such as online travel agencies, driving potential bookers directly to the hotels own booking engine [see more on this subject on page 30]. Worldhotels partnership with TripAdvisor expanded to offer the global travel sites business listings programme, increasing exposure to more than 50 million monthly visitors.

Meating the Aussies

Meat & Livestock Australia (MLA) the farmer-owned organisation that partners with industry and government to build demand for Australian red meat, improve market access and research and development, recently held its annual cooking contest. Teams from 10 Hong Kong establishments took part in this 97th MLA Black Box Culinary Challenge, held in conjunction with the Hong Kong Chefs Association and this year themed the 5 Elements, Senses, Tastes, Continents. Though judges complimented the high calibre, great ability and talent of participants, there were three clear winners in a competition which unveils mystery ingredients and then gives participants overnight to prepare a fourcourse menu. The winning team of the Derby Restaurant of the Hong Kong Jockey Club presented Shiraz braised Wagyu Beef and English cottage pie with cheddar potato puree as part of their menu. The team from the Ritz-Carlton Hong Kong placed first runner-up with lamb in two ways, braised broccoli soup, braised Wagyu beef topside and for dessert carrot cake and marshmallow. The team from Hong Kong Disneyland Hotel was second runner-up with lamb saddle two ways, lamb saddle terrine and Asian spice stewed with glazed pineapple, mesclun mix and natural lamb dressing and slow cooked and braised Wagyu beef topside.

Galaxy Hotel Macau Royal Suite

One of Australias richest men, mining magnate Clive Palmer, has terminated Hyatts contract to manage the Hyatt Regency Coolum Golf Resort and Spa. Hyatt has managed the Queensland Sunshine Coast property since it opened in 1988, but Palmer, who bought the resort for an undisclosed sum last year, announced Hyatt was no longer part of his plans to renovate the property, increase occupancy and make the resort one of the best in the world. Home of the Australian PGA Championship, the Hyatt Regency Coolum is one of the biggest employers in the area with a staff of 650. At time of print, hotel managers had already been sacked, but a Supreme Court judge had issued a shortterm injunction preventing the new owners from terminating Hyatts contract.

Due to irreconcilable differences with the owner of the Raffles Tianjin, Raffles Hotels & Resorts will no longer manage the hotel, it has been announced. The group continues to operate Raffles Beijing Hotel and is on track to open Raffles Clearwater Bay, Hainan later this year. The company portfolio currently comprises nine properties in Singapore, Cambodia, China, UAE, Saudi Arabia, Seychelles and Paris with openings in the Maldives, Indonesia, the Philippines, China and Turkey scheduled over the next two years. Raffles Hotels & Resorts is owned by FRHI Holdings, which also manages Fairmont properties.

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The Residence Maldives

Third Hyattbranded property for Thailand

Hyatt Hotels has announced that a Hyatt affiliate signed a management agreement for Park Hyatt Bangkok for Central Embassy, a wholly-owned subsidiary of the Central Group of Companies. The hotel will be located in a prime location in the citys central business district. Slated to open in 2014, Park Hyatt Bangkok will be housed within a new, modern, mixed-use building, bringing the Park Hyatt luxury brand to one of Southeast Asias leading business and leisure destinations. Park Hyatt Bangkok is one of 18 announced Park Hyatt properties under development worldwide the first in Thailand and upon opening, will become the third Hyatt-branded hotel in Thailand. Park Hyatt Bangkoks premier location within this attractive and rapidly growing international city represents our commitment to introducing the luxury of Park Hyatt to gateway locations around the world where our guests are traveling, said Stephen Haggerty, global head of real estate and development for Hyatt Hotels Corporation. Park Hyatt Bangkok will feature 222 rooms, including 49 suites. The hotel will include all-day dining and speciality restaurants, a lobby lounge and speciality lounge, as well as a sky bar and restaurant with views of downtown Bangkok. Park Hyatt Bangkok will also feature 15,515 square feet of meeting space and impressive amenities including a spa, business centre, fitness room and swimming pool. It will be situated within Bangkoks central business district on the site of the former British Embassy. There are currently two other Hyattbranded hotels in Thailand: Grand Hyatt Erawan Bangkok and Hyatt Regency Hua-Hin.

Giving generously every day of the year

Anantara Hotels, Resorts & Spas has launched a 365 Days of Good Deeds sustainability programme that will see the luxury travel group committing to at least one good deed for every day of 2012. For over ten years, Anantara has been offering travel experiences that also benefit the environment and local communities. All of Anantaras 17 properties across Thailand, Indonesia, Vietnam, the Maldives and Middle East immerse themselves in local initiatives that give back to the community and environment, thereby enhancing the social and environmental surroundings of each Anantara destination. The good deeds programme also invites guests to combine their journey of colourful heritage, local traditions and natural wonders with the opportunity to participate in a range of good deeds that help communities both socially and environmentally in each locale. Whether its rescuing street elephants in Thailand, marine turtle protection in Phuket, coral rejuvenation in the Maldives or supporting local farmers in Indonesia, Anantara is dedicated to carrying out corporate social responsibility programmes at a grassroots level in each of its exotic locations around the world. We voluntarily engage in community development at all our business locations. This means we have a certain degree of responsibility to ensure that we find benefits that help local communities both socially and economically, said Dillip Rajakarier, CEO Minor Hotel Group, owner of the Anantara brand.

The Residence Hotels hits the Maldives

The Residence Hotels operator Cenizaro will open its first property in the Maldives in April, according to the company. Cenizaros first property, The Residence Tunis, opened in 1996 in Tunisia, followed by The Residence Mauritius and newly-opened The Residence Zanzibar in 2011. The Residence Maldives, a member of The Leading Hotels of the World, is set on the southern Maldivian island of Falhumaafushi (Huvadhoo) atoll one of the largest and deepest in the world. A hideaway resort with 94 private villas, accessible via a scenic 55-minute domestic transfer from Male International Airport and followed by a 60-minute speedboat transfer. One and two-bedroom beach front and beach pool villas provide a serene toe in the sand escape; while guests in one and two-bedroom water villas can slip straight from decks into crystal clear waters of their own private dive sites. Design is traditional Maldivian architecture with thatched roofs, local artifacts and wall art blended with the signature elegance and modern comforts of The Residence brand complete with butler service. Resort facilities also include a Kids Club, boutique & gift shop, DVD & CD library, fitness centre, internet corner, library and sauna & steam room.

Great Hotels of the World Mantra Samui Resort and Spa

More MICE is nice

Great Hotels of the World, the Londonbased hotel sales and marketing alliance, has reported a 51% increase in meetings and incentives enquiries for 2011 over 2010, illustrating the immense growth taking place in the MICE travel market. The groups meetings and incentive

team has a portfolio of over 200 meeting properties that planners can offer. More than 50% of the MICE enquiries have come from the UK and Ireland, followed by Germany (16%) and France (13%). Based on 2010, 2011 has seen a 39% increase in new enquiries from the UK and Ireland, an 18% increase from Germany and a 96% increase from France. Other enquiries have come from the Belgian and Scandinavian markets, as well as the US, Middle Eastern, Russian and Asian markets. Great Hotels of the Worlds MICE department has also seen a 47% increase in enquiries from agencies. Membership of Great Hotels of the World is split into three tiers: the Luxury Collection, the Premium Collection and the Classic Collection and is by invitation only. Hotels must meet strict criteria before being accepted into the brand.

Elephant Camp at Anantara Golden Triangle

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IN BRIEF
Dusit Thani College in Bangkok a subsidiary of Dusit International and Ecole htelire de Lausanne, the first hotel school in the world, have launched a new international Bachelor programme on hotel and resort management. Both Thai and International students will be accepted in the programme to be conducted in English. The partnership and course were inspired by the need to further develop hospitality talent in the wake of the ASEAN Economic Community 2015 Agreement.

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From left: Khampi Suwanarat, MD education division, Dusit Thani; Veera Pardpattanapanich, rector, Dusit Thani College; Chanin Donavanik, CEO, Dusit International; Michel Rochat, general director, Ecole htelire de Lausanne; Ruud Reuland; Yateendra Sinh, CEO, Lausanne Hospitality Consulting

Swiss hospitality company, Mvenpick Hotels & Resorts has announced 11 new hotel projects across nine countries bringing the companys total number of operating and planned hotels worldwide to 100. The new hotels are in France, Egypt, Tunisia, Morocco, and regionally in China, Indonesia, Malaysia, Bangladesh and Thailand. A new 350room hotel in Chifeng, Inner Mongolia, China, will be opened in 2015 and a new 250-room resort will be based on Pantai Pandak Beach, Malaysia and launched in the same year while the 270-room Mvenpick Resort & Spa, Jimbaran, will be the companys first hotel in Indonesia when it opens in 2014. The 380-room Mvenpick Resort & Spa, Phoenix Island, Sanya, will be launched in 2013 while the companys entry into Bangladesh will be heralded by the opening of a 280-room resort on the seafront of Coxs Bazar. Towards the end of this year, the company will open a 26-villa boutique-style resort in Samoeng, Chiang Mai, Thailand.

Mvenpick Resort & Spa Jimbaran is scheduled for 2014

Mvenpick Samoeng garden

Sky 21 Bar and Restaurant has opened in Macau. Featuring Pan-Asian dining, a modern lounge, clubbing area and luxury shopping counter, and located over two floors and a rooftop deck, Sky 21s managing director, Saree Xongmixay said he wanted to build an entertainment and fine dining complex outside the casinos and hotels environment.

InterContinental Bali Resort has introduced a complimentary WiFi service covering all rooms, suites, meeting facilities, public areas and even the beach. Bandwidth coverage is one of the largest on the island. Simple access means users can operate any electronic device with instant connection anywhere at any time of the day and night just by inputting their room number.

Chairman and chief executive of Crown Worldwide Group, Jim Thompson, and 8 Otto e Mezzo owner/chef Umberto Bombana hand over a cheque for HK$2.2 million to the Changing Young Lives Foundation after the13th Worldwide White Truffle of Alba Auction. Seven specimens of white truffles from Italy were auctioned. The biggest specimens of 503 grams and 750 grams were auctioned among dining guests in Hong Kong and in Italy via internet connection. Jim Thompson successfully bid a record US$130,000 to secure the twin truffles.

Commercial laundry equipment for the hospitality sector

A World Leader
IPSO is one of the worlds leading brands of commercial laundry equipment. The IPSO laundry equipment is offered to various markets, from hospitality & health care institutions extensive product range consists of washer extractors, to coin-operated laundries and commercial laundries. IPSOs

The US$6 million renovation of the Boathouse Phuket complex on the islands Kata Beach is nearing completion with the opening of Re Ka Ta Beach Club. The trendy beachfront destination apparently offers visitors a James Bond Martini lifestyle of eating, drinking, swimming, shopping and spa treatments.

tumble dryers, ironers and auxiliary equipment, all available from small to large capacities.

IPSO focuses on durability, serviceability, quality and attractive design and ergonomics.

performance, but also recognizes the increasing demand for

Get further information from your nearest IPSO Certied Partner on www.ipso.be.

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Travelport, the travel industry services provider, has stepped up its hotel booking engine, Travelport Rooms and More, to include accommodation offers from online hotel sales Booking. com. Joining content aggregators on the portal Agoda, Hotels.com and LateRooms, the addition of Booking. com means customers now have access to practically all hotels and holiday properties around the world. An additional 115,000 hotels and holiday property offers have been added to the portal, with a further 65,000 to be included later in the year. Travelport began a phased rollout of the service in July 2011. It is currently available in six languages (English, French, German, Italian, Spanish & Polish), with a total of 675,000 accommodation offers.

Starwood Hotels and Resorts Worldwide, Lilianfels Hotel Blue Mountains and Echoes Hotel Blue Mountains have agreed to rebrand Lilianfels and Echoes resorts in Blue Mountains, Australia, under The Luxury Collection brand. The two hotels will become Lilianfels, A Luxury Collection Resort, Blue Mountains, and Echoes, A Luxury Collection Resort, Blue Mountains. The new properties continue Starwoods expansion in Australia and the Pacific region where they currently operate 13 hotels. Lilianfels was named the Leading Resort in Australia by World Travel Awards in 2011.

b l i n k d e s i g n g ro u p h a s u n v e i l e d i t s recently-opened resort offering, Jumeirah Dhevanafushi Maldives. The ultra-luxury resort presented the agency with a unique set of challenges, not least its location in the almost uncharted southern waters of the famed chain of islands. guests have the choice of ocean over-water villas and beachfront villas in two different locations. The challenge was to create distinct faces while retaining a cohesive theme, a private island spirit and touches of glamour. environmental sensitivities and sustainable practices were also paramount.

Left to right: Rev. Tin Yau Yuen, conference secretary, The Methodist Church, Hong Kong, Kenneth Sorensen, general manager, Ozo Wesley Hong Kong & VP operations, Onyx North Asia, Rev. Prof. Lung Kwong Lo, president, The Methodist Church, Hong Kong and Elaine Young, executive director, Onyx Hospitality Group

Thailand-based Onyx Hospitality Group which operates four brands, Saffron, Shama, Amari and Ozo has taken over management of the 251-rooms and suites Wesley, Hong Kong. The property will close to undergo an extensive refurbishment programme and will be relaunched as Ozo Wesley Hong Kong in the last quarter of 2012.

PERFECT COFFEE IN ONE TOUCH

Egro ONE: the ultimate touch screen technology

Aston International will manage two new hotels in Jakarta, the four-star 207-room and 400 apartment Aston Pluit Hotel & Residence and the favehotel Pluit Junction, which will be Astons second such brand in the city.

Left to right: John Flood senior VP Aston International; Charles Brookfield president & CEO Aston International; Ir. Pramonohadi Sayogyo operational director PT. Jakarta Propertindo and Mamad Sachroni, director of finance PT. Jakarta Propertindo

www.egrocoffee.com

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Hospitality industry interior design agency, HBA has a big 2012 lined up. Passionate about showcasing local cultures and materials in innovative designs while crafting opulent hospitality environments, HBAs portfolio spans more than 80 countries and includes clients Waldorf Astoria, Ritz-Carlton, St. Regis, Grand Hyatt, Hotel Indigo and ESPA. Projects for 2012 include several regionally: Four Seasons Guangzhou; Park Hyatt Hyderabad; Fuzhou Sheraton, China; and Dalian Castle a Starwood Luxury Collection property in Liaoning, China.

Latest release company figures show 2011 to be a record year for Accor in Asia-Pacific. The company added 66 hotels in 10 countries throughout the region, bringing its inventory to 480 hotels (92,000 guest rooms) in 16 countries. Accor has also announced the acquisition of management company, Mirvac Hotels & Resorts, consisting of 48 hotels mainly within Australia, in key cities Sydney, Melbourne, Brisbane and Perth, with four of the hotels located in New Zealand. These hotels will be integrated into the Accor network during 2012, which will see another 60+ hotels also come into the Accor fold.

Hong Kong-based Ovolo Group has announced its first international expansion project with the purchase of a hotel and serviced apartment property in Australia. The group has acquired the 43-apartment property Somerset Gordon Heights in Melbournes CBD for US$12 million. Ovolo currently owns and operates six hotel and serviced apartment properties in Hong Kong.

Kerzner International, developer and operator of luxury destination resorts, casinos and upscale hotels, has entered into an agreement with Hainan Gezhouba to develop and operate a new One&Only resort on Tufu Bay in Sanya on Hainan Island, China. One&Onlys first resort in the country is expected to open in early 2014.

HM King Carl Gustaf XVI and HM Queen Silvia of Sweden recently visited Dusit Thani Bangkok, dining at the hotels signature French restaurant, DSens.
Photo from right: 1. Per Evert Taube 2. Mom Malini Yugala 3. Thitinanda Thienprasiddhi 4. Chanin Donavanik 5. Sinee Thienprasiddhi 6. HM King Carl XVI Gustaf 7. HM Queen Silvia 8. H.S.H. Prince Ticomporn Yugala 9. Asa Taube 10. Thamnoon Wanglee 11. Thammarat Wanglee

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Hard skills for hard

times

With the global economy still faltering, hotels are now expected to be all things to all people, to appeal to as wide a potential customer base as possible. How does this affect personnel recruitment and training? Zara Horner reports

oud be hard-pressed to find anyone who hasnt heard of, and had a chuckle at the antics of Manuel the hapless waiter in the British 70s sit-com Fawlty Towers. Of course, todays hospitality industry is far removed from this parody for the most part with staff recruitment and training seen as the very epicentre of a successful operation. But as global economic predictions remain gloomy owners are placing more pressure on management teams to ensure their property has the widest of appeals. Exciting, culturally appropriate design, Michelin-starred F&B outlets, state-ofthe-art MICE facilities, award winning spa treatments and entertainment diversity to satisfy the whole family. In the recently published Hotels 2020 report, 78% of interviewees agreed or strongly agreed that by 2020 global hotel groups will seek to cover the full spectrum [of facility, amenity and events organisation offerings] from budget through to luxury and heritage properties. Report director, global futurist and CEO of marketing research consultancy Fast Future Research, Rohit Talwar says, You will have the full spectrum that we have today [and] a growth in specialist hotels. For example, ones dedicated to hosting business events, women-only hotels, single religion hotels and high-tech hotels where you have the opportunity to try latest gadgets and gizmos before they hit the market. You may also find a growth in branded hotels whether this be luxury brands like Gucci, technology brands like Apple or celebrity brands like Beyonce and Beckham. Additionally, 79% of respondents agreed or strongly agreed that by 2020 a new category of co-branded and codesigned signature properties will emerge within hotel chain portfolios, providing differentiation and opening up ancillary revenue stream options.

You may also see the emergence of invitation-only hotels, Talwar predicts. All this will inevitably affect recruitment, training and retention of staff. For Talwar its all about personalisation, and tomorrows personalised service environment will require hotels to maintain a very high level of investment in training and developing staff that have strong technology understanding. Talwar believes hospitality staff will need to be adaptable and responsive to rapidly changing guest expectations. The research found that 92% strongly agreed or agreed that highly trained staff backed up by technology will be key to delivering personalised service and experiences. As well as recruiting staff from hospitality schools, you will see an increasing number come from other fields, such as technology, retail and financial services. The contraction of the public sector in many countries could also create a new pool of people willing to be retrained to work in the hotel industry.

An educated guess

The most successful hotels have always been and always will be different things to different people. A strong diversity of market mix is important to maintain a stable occupancy year-round and through business cycles. I dont see this as any different than the past, notes Dr David Jones, associate professor at the School of Hotel and Tourism Management, Hong Kong University. But Jones says what is different today and requires adaption by staff, in staff training and through daily hotel operations, is fast-moving technological innovation. Technology allows more one-to-one with customers. This is a good thing. Now every hotel can customise much more effectively. Conversely, Jones says innovation and openness to change has not always been a strength in hotel teams. They are too busy dealing with todays guest issues to think of tomorrows. However, in university classrooms around the world,

Rohit Talwar believes hospitality staff will need to be adaptable and responsive to rapidly changing guest expectations

Wayne Fitzharris, director at Global Search International and The British Butler School key is successful people development

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Anantara Bangkok Riverside spa therapist

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Chef Don and kitchen team at Anantara Bophut

educators are challenging the Millennial generation to apply their thinking to what we need to do for the future customer, to encourage openness to change. This includes understanding the issues of sustainability and CSR, as well as communication tools such as social media. Dr Lyn Glanz, dean of the Graduate School at Glion Institute of Higher Education in Switzerland, says the hospitality industry has a constant need for open-minded, tolerant individuals who respect new ideas, especially as emerging markets are a growth area determining competitive advantage and are seen as the source of major innovation. This can mean, Glanz says, that in this region conventional offerings may be less relevant or appropriate and new forms of business will develop. The hospitality industry [here] requires people to meet both these challenges, she says. Generation Y or Millenials are a global group of people born at the beginning of the 1980s until 2000. Estimated to number around 2.3 billion and representing the largest consumer demographic in most developed countries, this segment has attributes that affect the hospitality industry. According to research, Gen Yers want to be part of a team, have fun, socialise at work and be in a job with a clear end result. Glanz points out that the hospitality industry needs innovators and creative thinkers to meet changes resulting from different sources: finding alternatives for older responses that no longer have relevance; technological changes; and new managerial and ethical challenges. In particular there is a need to look at technical innovation beyond those obviously geared to the hospitality industry. It could be that technological changes in communication, transport and biological sciences, for example, smart foods will begin to offer new types of hospitality offerings. Hospitality innovators need wide-ranging radar in considering opportunities. Gen Y workers appear to need continuous opportunity and challenges, and Glanz says, have a tendency to require constant feedback, reassurance and praise. This need for reinforcement becomes important because of a perception of lacking loyalty. Deferred gratification in employment is a thing of the past, Glanz continues. Gen Y employees need and want

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We recruit people who can best represent our brand values. We look for the right attitude and train on skills. We need to ensure that we are providing our teams with career paths in order to keep them engaged with us and therefore engaged with our customers Caroline Stevens, Minor Hotel Group

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The School of Hotel and Tourism Management, Hong Kong Poly University, is a world-leading provider of hospitality and tourism education

Samsung Digital Lab for Hospitality Technology at the School of Hotel and Tourism Management, Hong Kong Poly University

recognition now. For this reason job titles are seen as important and the tech-savvy Gen Y employee is also swayed by [work] gadgets and technical provisions. Already the majority of university graduates in western countries, Gen Y women deserve a special mention, says Glanz. They want equal opportunities in the workplace, flexibility, and meaning in their work. They also form a major source of employment opportunity in emerging markets. But, how these people will be trained represents something of a catch-22 situation. They are seen as fickle, attracted to the next best thing. So if opportunities for development are not offered, they wont join you, but if you do train and develop, they may leave you. To deal with this, the focus of training is undergoing a major shift, Glanz says. Training becomes a general issue for all present positions rather than the development of smaller cohorts for the future. There is a clear indication that Gen

Yers will strive to find new challenges and opportunities in order to keep themselves mobile, current and employable. They may well look for longer-term development, and education benefits to be individual and transferable, for instance sponsored external qualifications and professional association memberships. An interesting aspect is that Generation Yers may move between employers more readily than future generations, but they are more likely to recommend their employer than previous generations. Gen Yers seem to blur the distinction of work and socialisation and this could be an area that will need to receive greater attention in the future. For a group used to pressing like on social media, it is a short step to passing on their experiences of employment to others, Glanz notes.

At the coalface

Staying one step ahead is of paramount importance in the increasingly competitive world of hospitality and hotel groups are

thus focused on staffing issues. At Anantara, we are not necessarily trying to be all things to all people, says Caroline Stevens, Minor Hotel Groups vice-president HR. Instead, we remain true to our brand philosophy of offering a true destination experience, [which is] market led and depends on property location, style, facilities and more. We recruit people who can best represent our brand values. We look for the right attitude and train on skills. We need to ensure that we are providing our teams with career paths in order to keep them engaged with us and therefore engaged with our customers. Taking people and maximising their potential through competency training and career journeys will allow us to build an Anantara learning culture where team members can fulfill their passion in their work. For Wayne Fitzharris, director at Global Search International and The British Butler School, it doesnt matter what advanced recruitment systems are developed, the ability of the recruiter will be the key to successful people development and the success of any organisation. The best recruiter will be the one who spots future talent long before anyone else. Fitzharris says it is possible to predict the future of the hospitality industry and stresses people development as vital to a businesss success. However, we do not want to give too much away, since this is where we are successful. Sourcing the right employees and retaining them has to be about wages, benefits, working conditions and motivation. Additionally, employees need a vision of their full future potential. He goes on to offer words of caution. We know well that many companies suggest training and development is a key part of their business strategy to attract the very best, but we have learned that this is usually a smoke screen for low wages and poor working conditions. So many talk a good talk, but never walk a good walk. Having worked in international recruitment for 10 years, we have so many horror stories when candidates come to us in disbelief that they have never reached their potential regardless of their loyalty. Our industry is still very much not what you know, but whom you know. So the successful business will be the one thats really in touch with the workforce.

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Hyatt Andaz Shanghai, which opened last summer, has 307 guest rooms and is located in the entertainment area of Xintiandi

Nong Xia, Hyatts senior vice-president of real estate and development the biggest challenge in the hotel market is the fast increasing land price

We believe the future of the hotel market in China is still bright, but most of the opportunities will be in second tier or third tier cities or resort destinations Nong Xia, Hyatt
enjoi_quarterV5OL.pdf 1 14/02/2012 5:04 PM

Full P steam ahead

As property development slows in China, international hotel chains press on with expansion plans undaunted, writes Liana Cafolla

roperty development in China has stalled recently because of concerns about spiralling property prices and fears about the potentially devastating impact of a bubble crash. The central government has imposed measures, including limiting bank borrowings, to halt price rises. But most hotel groups are confident that any disruption to their building plans is nothing more than a short-term glitch in a long-term commitment to China.

Multiple openings

Major hotel groups are continuing with extensive opening plans across the continent. WorldHotels has partnered with China World Hotels to develop over 75 WorldHotel branded hotels in the next 10 years. It will open its first branded hotel in China in the spring a 377-room five-star property in Wuxi, and will open a large convention and resort hotel in Suzhou in the autumn. Marriott International has signed or opened 109 hotels on the mainland, and plans to sign one hotel per week and open one hotel per month in China over the next three years. We continue to sign a hotel in China every week on average, and we signed some seven projects in January 2012 alone, says Paul Foskey, chief development officer, Asia-Pacific at Marriott International. The group operates 56 hotels in China across various brands, with two luxury Ritz-Carlton hotels in Beijing, two in Shanghai, and one each in Shenzhen, Guangzhou and Sanya. Of the groups Marriott Hotels & Resorts, 11 branded properties are now open, with 17 more in the pipeline, while the luxury JW Marriott brand has six open hotels with four more planned for the next three years. Fourteen of Marriotts Renaissance Hotels are open, as are 10 of its mid-range Courtyard brands, with seven more on the way.

Asia is a key market for us, and China is the driver of Asia: we are totally committed to the country and to our operations here, said Simon Cooper, Marriott Internationals president and managing director, Asia-Pacific. Regent Hotels and Resorts will open five more luxury hotels on the mainland in the next five years. We see tremendous opportunity in China for future luxury hotels, particularly in the emerging secondary markets and leisure destinations, says Ralf Ohletz, president of Regent Hotels & Resorts. Hyatt is developing more than 30 hotels in key gateway and emerging cities across the country, including Shanghai, Qingdao, Shenzhen, Hangzhou, Chongqing, Chengdu, Lijiang and Nanjing. Smaller boutique brand Swire Hotels is also venturing into China, and will open its East brand in Beijing in the third quarter of this year. Managing director Brian Williams says Swire sees the outlook for hotels in China as clearly positive with growing arrivals, but cautious as well due to new supply.

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That note of caution is echoed, although faintly, among other operators. Restrictions on the availability of money flowing to property developers on the mainland affects hotel development as well as private property, as developers typically sign up to develop a package that includes hotels along with apartment building. In addition, falling prices for new apartments mean less cash for developers. Construction of some of Hyatt and Marriott International projects has slowed or been postponed, say operators, with credit tightening in some markets. Regents Ohletz says there has been

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We continue to sign a hotel in China every week on average, and we signed some seven projects in January 2012 alone Paul Foskey, Marriott International
Marriotts Paul Foskey is confident that those areas that have been affected will bounce back quickly and strongly as always

Wavering occupancy

Renaissance Sanya Swire managing director Brian Williams positive in terms of growing arrivals, but cautious due to new supply

Demand is still strong in key tier one cities Shanghai, Beijing and Guangzhou, says Roland Jegge of WorldHotels

only a slight slowdown, from what we can see. There is still plenty of action in regards to hotels and developments in the pipeline. We believe the appetite for quality developments will continue undiminished. Those developers without substantial cash flow or capital will be affected, but companies with strategic vision and a quality approach will be successful. Experience in the industry has made some players sanguine about their long-term investments. We have seen slowdowns a number of times before, during our 23 years in Asia, and are confident that those areas that have been affected will bounce back quickly and strongly as always, says Marriotts Foskey. We take a long-term view on our business here. [The] history of the China real estate market can [show] how long the cool down policy will last, although many people try to argue this time is different, says Nong Xia, senior vice-president of real estate and development at Hyatt. Of course, the cool down policy will cut residential sales, and indirectly affect financing for hotel construction, but the overall trend in China remains the same, and more city redevelopment will be carried out in China, which will create more opportunities for hotel development. Policy hiccups are not unusual in an election year, says Roland Jegge, WorldHotels vice-president Asia-Pacific. We have seen government policies in China change very quickly in the past, and they always bounce back, he says, pointing to previous fluctuating government policy over the numbers of mainland Chinese who can travel to Macau. Its all still very positive.

The massive level of new construction is leading to some concerns about oversupply, at least in the short-term. Most operators believe that increasing demand from the growing middle class will level out demand over time, though some say this will not be enough to fill rooms at the top end of the market in the short term. Domestic demand is certainly growing strongly each year, however, much of this is for lower-level accommodation, says Ohletz. With the more well-travelled or well-heeled traveller numbers growing in the coming years, well see more demand for five-star hotels. Many hotel owners and developers do not think about where the demand for their hotels is coming from, so there will certainly continue to be many areas of oversupply for some time yet. In general, average hotel occupancy in major markets will see some decline due to competition in a short period of time, says Xia. However, the increase in average daily room rate can largely offset the decrease in occupancy, which makes the RevPAR stable. The biggest challenge in the hotel market is the fast increasing land price, which makes the hotel investment return less attractive. Occupancy rates are wavering owing mainly to the economic instability in Europe, says Foskey. But we also see greater and greater demand from domestic Chinese guests and so the reliance on international travellers is far less than it was. We had an astonishing year in 2011 in terms of rates and occupancy, and while they may soften slightly in some markets in 2012 due to new supply, we do not expect that to be a long-term issue. Demand is strong in key tier one cities Shanghai, Beijing and Guangzhou, where many international headquarters have settled in recent years, says WorldHotels Jegge, who sees largely untapped domestic demand in tier four and five cities for middle class weddings, functions and high-level food and beverage events, and for hotels with leisure facilities. Jegge sees regional demand as extremely strong, particularly from Hong Kong, Singapore, Japan and Korea. The biggest growth is for resorts in scenic spots, he says. Hotels in Sanya, for example, are regularly charging rates of RMB 14,000-15,000 (US$2,200-

US$2,400) per night, pointing to massive undersupply of resort rooms, he adds. Thats where the market is at the moment, he says.

The future is bright

Although international visitor numbers are set to decline and staffing remains a perennial challenge, the overall outlook for the hotel industry in China is positive. China is still a very safe bet. Even a fall of 8.6% to 7.8% is still very big growth, says Jegge, adding that these still impressive GDP figures are largely triggered by domestic consumption. With less than two million hotel rooms compared with close to five million in each of the US and Europe there is enormous growth opportunity in China, says Marriotts Foskey. Regents Ohletz agrees. We are generally optimistic, as long as the EU crisis does not escalate into a global economic meltdown, he says. The continued urbanisation and increasing wealth of the middle market will drive development, growth and travel, particularly for the domestic leisure segment, as more Chinese can now afford to travel. As well, filling the winter months in northern cities will always remain a challenge, thus capping growth potential for high year-round yields. Ohletz expresses cautious optimism. He says finding enough well-trained staff is problematic and is likely to become more so given Chinas ageing workforce and rising labour costs. Workforce mobility is already the biggest problem facing hotels today, he says. The rising cost of labour, as well as the overall inflationary pressures, will mean that hotel owners will have to accept diminishing gross operating profit numbers from their existing high levels to reach a point more consistent with Chinas Asian neighbours. We believe the future of the hotel market in China is still bright, but most of the opportunities will be in second tier or third tier cities or resort destinations, says Hyatts Xia. The competition level will become fierce for sure, and the standard of design, construction and management will be more important than ever. It is more than ever crucial to be different.

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The Peninsula Hotels booking methods depend on guests preference and buying behaviour, with some preferring to book online while others continue to use a travel consultant

E c h n o l o g y

Double edged sword

While a hotel may have once taken the occasional reservation directly by telephone or fax, its internet presence, linked with its own intranet platform has made its computer reservations system, or central reservation system, a potential revenue winner, writes Andrew Dembina
n the face of increasing competition from online travel agencies (OTAs), some of whom offer fee reductions for hotel reservations, no penalties for reservation changes and cancellations and low price guarantees, hotels have an ongoing challenge in attracting and retaining customer loyalty online. Direct social media presence has also become more prevalent. Individual properties and hospitality groups regularly dedicate staff to the task of announcing special rates and generally increasing their virtual presence, with pointers to their websites, through which more bookings may result. But getting a breakdown of booking method figures is difficult. Not one group contacted by AHCT for the story could furnish such data. Global Hotel Alliance (GHA) was founded in 2004 to help small to mid-size independent brands compete with mega-chains by reducing distribution costs, and reach new customers through a collaborative marketing approach. Its CEO, Chris Hartley, believes that hotels and hospitality groups can steer guests away from using cut-price online travel agents. This is a goal, he says. But a difficult one to achieve given the significant size and power of the OTAs. By creating great choice for customers through the alliance network of 310 hotels we can at least offer a good alternative booking portal for our hotels, enhanced by an alliance-wide loyalty programme [GHA Discovery].

recognition do encourage guests to book direct with their preferred hotel or brand, because they know that they have a greater chance of status recognition, and their data is easy to manage. Customers are looking for value and recognition. If OTAs can convince customers they offer that, then they have the power to win the online battle. But in reality OTAs do not have this power. Brands and hotels control the customer experience and that is the key. If the customer knows that he gets better personal recognition and enhanced service if he stays loyal to a hotel or brand, and at least as good value, then eventually proprietary sites can win the online battle for customers. Several hotel groups offer their own direct online reservations most using them alongside travel agents. Simon Yip, vice-president, sales, at The Peninsula Hotels, based in Hong Kong and with operations internationally, says that online bookings through its main website, where potential guests seek property information, has been active for some years. Then, we extended Simon Yip, vice-president, sales, The Peninsula Hotels: relies on word of mouth and social our online booking service media for experience sharing to the internet search experience, with The Peninsula Hotels on the listings and [placed] our advertisements as well, which direct traffic to online booking at our own website. The booking method all depends on guests preference and buying behaviour, Yip adds. Some guests like to book online; some still prefer to contact their own travel consultants for advice on their travel plan. In order to make booking online as easy and transparent as possible for all customers, and so that they dont have to check numerous channels, we apply rate parity in all channels. Reservations are guaranteed with 24 hours for customers in all of these. Websites and social media are becoming popular tools for hotels to communicate with their customers. As a luxury hotel, we rely on word-of-mouth and social media for experience sharing, which helps brand building and trend setting. We can theme these for Valentines Day celebrations, family gatherings, spa enjoyment and so on.

Richard Hatter, Hotel Icon Hong Kongs GM, says direct online bookings increased around 80% within a six-month period

Online bookings up 80%

Status recognition
Hotel Icon believes using OTAs and booking direct are not mutually exclusive, and both can be carried out at the same time

Guest motivation may not be driven solely by room cost, Hartley suggests. Well-executed loyalty programmes which give real

For freestanding Hotel Icon in Hong Kong, which opened last April, Richard Hatter, general manager, says that in its initial stages it relied mostly on OTAs. As customers became familiar with the hotel, direct online bookings increased some 80% within in six months. Hotels and hospitality groups would like to skip the OTAs and book direct, as it is more profitable as there is no commission payable, he said. However, OTAs are a great source to produce instant revenue for the property, and are considered a key path for hotels to increase sales from the internet. I believe OTAs and booking direct are not mutually exclusive, both can be done at the same time. As with Hartley, Hatter notes that increasing customer loyalty in booking with hotels directly reflects more than pricing alone. Our reservations page has to be hassle-free. Free upgrades might be

offered for repeat bookings. Different cancellation policies should be applied if booking direct to offer free cancellation or amendment. Many younger guests or the young at heart are happy to book direct as they embrace technology; others use more traditional methods to book rooms like OTAs and wholesale travel agents. People find out about us via OTAs and Trip Advisor. He adds that while there are fewer costs involved with direct bookings, there will always be a need for wholesale and OTAs for at least another generation. We cant get too far ahead of ourselves and must always keep it simple and basic, so we do look at both new and more traditional markets as some traditional market demographics are not as engaged with the web. That said, the hotel has invested a lot of effort in social media. At the time of writing, Hotel Icons official Facebook page had more than 5,000 users who liked it. Its a great platform for guests to share their experience at the hotel, ask questions and to communicate upcoming promotions, Hatter enthuses. We see this as a great tool in communicating with existing and potential guests. Do Asian guests have any noticeably different booking preferences than elsewhere, from Icons point of view? Asian guests have a tendency to book very last minute. Price sensitivity is probably higher, as we see more guests from Asian markets book during low season. Established in 1989, Trust International is a leading CRS provider. Trusts services and supporting technologies help hotel chains and hospitality groups support their sales and marketing activities with the latest distribution solutions. The range of services includes CRS solutions and software, connectivity to GDS and IDS channels, internet booking engines and third party integration to PMS, RMS and CMS systems.

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Costs vs value

Richard Wiegmann, Trust Internationals managing director, says online travel agencies can be an important source of business for a hotel but should be carefully evaluated on costs/value of the revenue generated. Providing a state-of-the art hotel website with latest booking functionality can really make the difference for the booker, and once hotel groups have identified the potential, and the costs involved, it can be one of the most valuable booking channels for a hotel. He believes hoteliers can make their websites successful if they follow some basic principals. These include understanding consumers expectations and needs hoteliers must recognise what traits, qualities and interests characterise the travel shopper they are trying to reach, whether they are a business traveller, businesswomen, holidaying family, etc.

And he stresses that once a website is attracting browsers, its vital to convert these lookers into bookers. Many travellers are spending a significant amount of time online, perusing travel sites, brand sites and those associated with particular hotel properties ... so it is crucial for the hotel to close the sales once the customer has made a decision, he believes. He adds that the booking engine of the hotel needs to be userfriendly and attractive, providing the same information as shown on the photos, and should offer a straightforward description of the various offers and a self-explanatory booking functionality backed up with the right and complete rate/room information, including online help and chat functionalities. Investing and controlling this functionality helps the hotel to generate bookings, driving revenue and increasing the average room rates booked, he says.

PA R I S

Case study

efficiency upgrade
The customer Global Hotel Alliance (GHA) was founded in 2004 and is now the worlds largest alliance of independent hotels. Its promise is to deliver great value, memorable travel experiences and consistent levels of service, as well as ensuring recognition of guest loyalty programmes in all member hotels. GHA encompasses 14 prominent brands with over 310 hotels around the world, 125 in Asia-Pacific. It offers customers and travel agents the option of booking both rooms and flights via its one-stop website. The challenge Analysis of GHAs total cost of operations revealed areas that lacked operational efficiency in the reservations system and IT labour management. Manual inventory processes and the internal handling of reservations had become labour intensive and required a central reservation system with a real-time, single-image inventory. A common technology platform with a central distribution solution was needed to create time and cost savings and drive incremental revenue for its members, while offering enhanced recognition and service to hotel customers across all brands.
We have increased revenue streams, reservations and employee productivity and substantially reduced distribution costs Chris Hartley, CEO, Global Hotel Alliance

The solution A highly flexible, fully integrated distribution solution based on Opera technology: the Opera Reservation System, the SaaS model myfidelio.net and Opera Web Services all connected via next-generation, seamless, two-way interfaces to the existing Micros-Fidelio PMS. Additionally, both the Opera Reservation System and myfidelio.net interface directly to the global travel agency community. Through the seamless connection to the global distribution systems, travel agents are able to directly search and view information in GHAs central database and make their bookings, thus ensuring single-image guest records and hotel inventory. Moreover, the central Opera distribution solutions have allowed GHA to centralise its approach to alternative distribution systems, such as booking.com or Expedia. Opera web services form the cornerstone for GHAs own internet booking engine. Based on GHAs corporate hotel website, it ensures additional web presence and incremental direct bookings. The benefits An average 23% increase in bookings in 2011 compared to the same period in 2010 (like-for-like). Distribution costs were also reduced by up to 50% per booking. The Opera Central Reservation platform enhances the ability to drive cross-brand revenues through GHAs marketing activities. It enables members to book each others hotels through their own branded websites, expanding the choice of hotels for their customers and ensuring the revenue is kept within the GHA alliance. In the industry, the recognition of the GHA model is growing continuously and thus represents an ideal membership opportunity for small and mid-size brands.
Tel: (86)-755 2880 2850 Email: marketing@mingfaigroup.com Website: www.mingfaigroup.com

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Mira Hotel lobby design tricks included opening up spaces to double volumes and mirrored corridors to mask their reduced height

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Wanderlust was transformed from a 1920s school into a funky 29room boutique hotel

political destination, and our guests are mainly artists, gallery owners and collectors. Wanderlust, maverick hotelier Loh Lik Pengs property in Singapores Little India, is a 1920s Hong Wen School transformed into a funky 29-room boutique hotel for intrepid travellers. Loh enlisted the help of three design firms, Asylum, fFurious and Phunk Studio, along with veterans DP Architects to come up with a fantasy playground of light, colour and designer furnishings. Ive always wanted to do something in Little India because I just love the neighbourhood, Loh explains. It showcases a part of Singapore that most visitors do not get to see. Im never much daunted by working with old buildings. Its the only thing we do and I love working on conversion projects. Its really lovely to be able to work with and preserve a slice of history. You can never quite recreate the sense of time and age built into these old buildings. I always try to imagine the stories they have to tell. Although not quite as old, The Chedi in Phuket was starting to look weary after 17 years. When the owner parted company with its previous operator GHM, it was an ideal time for a makeover. Paris-based Ed Tuttle once again took over the design reins and it is undergoing a series of phased renovations that will see a new spa, pool suite and kids club completed in July 2012. The 103-cottage property has been rebranded as The Surin Phuket. The Surin conserves the soul of The Chedi but is a refreshing proposition compared to the past design, notes general manager Antonio Saponara. We kept all of the main structures such as the cottage platforms, roofs, walkways and main building; Ed has redesigned the resort with the intent of presenting a contemporary

Changing

rooms
Asias hotel renovations run the gamut from innovative rebranding to clever, adaptive reuse of existing structures, reports Rebecca Lo

ver the past few decades, mammoth cranes dotting the skyline have seemed like fixtures on Asias hotel scene. Increasingly though, many owners see the wisdom in renovating tired properties or converting commercial buildings into hotels. It can be argued that in todays carbon sensitive environment, renovating is the greener choice. After all, bulldozing a building wipes clean part of the citys urban fabric that can never be replaced, regardless of whether its architecture has any cultural or historic value. And in many cases, it isnt necessary. In fact, sometimes a distinctive building is enhanced by conversion; it may even act as a catalyst for the neighbourhoods revival. Grace Beijing is a textbook example of cleverly reusing an existing building in direct response to its site. Situated in a red brick four-storey former crystal manufacturing plant, it was converted into a 30-room boutique hotel in answer to the exploding art scene in the surrounding 798 Art District. One of its former owners, Shauna Liu, designed the rooms to reflect contemporary Chinese culture, with brightly coloured lacquer wardrobe doors fitted with bronze hardware, Ming-inspired furnishings and a forward-looking art collection in every nook and cranny.

Grace Beijing gardens and north building cleverly reuses an existing building in direct response to its site

Dynamic art programme

Since Grace Hotels took over its management about two years ago, it has integrated an events roster that includes recitals and readings held at the venue. We offer a lively and dynamic art programme, says general manager Yves Godard. Beijing is a cultural and

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The Surin Phuket offers a contemporary interpretation of Thai beach cottages

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interpretation of Thai beach cottages. We now boast a new beachfront gym and a new beach bar.

Historical connection

In the case of a grand dame hotel such as The Peninsula Hong Kong, its history is intrinsically connected to the city. During World War II, for example, it was the site of the official surrender of Hong Kong to Japanese occupation. When The Peninsula began to outgrow its original premises in the 1980s, owner Sir Michael Kadoorie explored a number of options including building a new hotel across Salisbury Road where InterContinental Hong Kong now stands. But in the end, he decided to retain the beloved icon and hired Hong Kong architect Rocco Yim to graft a tower on top of the existing hotel, unveiled in 1994. In January, The Peninsula began a two-phase renovation project that will see all of its 297 rooms transformed into a classic modern look in keeping with the brands core values. The entire project is slated to be completed by 2013, with the interior design courtesy of The Peninsulas in-house design team. As any changes to the property are hotly contested by loyal fans, renovations pose a major challenge

as they must balance sensitivity to the past while incorporating todays standards for luxury and beyond. In contrast, the former Miramar hotel down the block on Nathan Road did a complete 360 degree turn and emerged as the 492-room Mira. It is now undergoing its final phase of renovations and will open a luxury retail mall later this year. While The Miramar Group is known for its F&B outlets such as Cuisine Cuisine, the hotel itself was somewhat of a white elephant after 55 years. It was dated in feel and moodthere was no differentiation between it and other mass market hotels, recalls Dirk Dalichau, director of group strategic marketing for The Miramar Group and former general manager of The Mira.

Revamp, reuse

Owner Martin Lee brought Dalichau over from Germany with the intent of revamping the property. They enlisted US designer Colin Cowie first to update the ballrooms, then with the design direction for the entire hotel. Cool details include the curving architectural fins throughout the property and chandeliers salvaged from the former ballroom and reused in the lobby and adjacent restaurant Yamm.

CASE STUDY

Innovative approach to conversion dilemma

Global hospitality design leaders Hirsch Bedner Associates (HBA) adopted an innovative folding and unfolding solution to styling Starwoods 100th hotel in China, the Sheraton Beijing Dongcheng Hotel. The new 441-room business hotel on the outskirts of Chao Yang Central Business District, close to Beijing Capital International Airport, was redesigned from an office building. Existing architecture of exposed columns in what has become the lobby ran counter to traditional open-plan design for greeting guests. This design is composed of movement, as guests need to weave through the space to the reception and lift lobby, explains HBAs lead designer on the project, Fiona Bagaman, associate of HBA Hong Kong. But rather than concealing the columns behind walls, HBA purposely exposed them adopting a folding and unfolding theme, like threads interlocking to weave a fabric, the concept was finetuned to the theme of a Chinese folded fan, explained Bagaman. The design detail for the columns was extremely difficult to achieve, interlocking different metal finishes with lighting. It had to be very precise and organised, creating strong alignments within the space, as circulation flow was quite messy to start with. Ultimately the intricate design, integrating the columns in a relatively small lobby space, created an interesting and long-lasting impression and the theme worked so well that it was adopted for detail throughout the hotel, including the swimming pool walls and ceiling, wrapped in a similar screen effect. Scope of work extended through all public areas of the tower; from the challenging, columned lobby and lobby lounge to guest rooms, ballroom and pre-function spaces, spa and health club, and four restaurants Italian, Japanese, Chinese and all-day dining. Spacious guestrooms averaging 45 square metres were opened using glass and polished chrome, in a calm, soothing palette of light blue.

The Peninsula Hong Kongs two-phase renovation project will see all 297 rooms transformed into a classic modern look

There were many reasons for keeping the hotel open, says Dalichau. We can still be operational during the renovations. And there are benefits from the Planning Department while new construction faces more restrictions. But it was a challenge to manage the business while we were renovating. As the building was plagued with low 1950s ceiling heights, design tricks included opening up spaces to double volumes and mirrored corridors to mask their reduced height after services were tucked above them. A podium level that used to house mechanical equipment became a central green space and outdoor bar Vibes, along with terraces for The Miras suites. The Mira (along with The Surin and Wanderlust) is part of Design Hotels and enjoys the support the brand offers. Along with its award-winning design, a major part of our concept is service, says Dalichau. We now have a different generation of CEOs and millionaires, and The Mira recognises individuality without sacrificing service. Saponara has the following words of advice for owners considering renovating their property: Do not rush when choosing materials; consider the flow of people when redesigning spaces; set a budget that is in tune with the level of quality you want and in line with a realistic schedule for return on investment; spend it smartly funding adequately for critical design elements as well as structural and infrastructure elements; and stay focused on the guests experience. Loh adds: Have fun with what you do and be original.

Schaerer Coffee Prime

Ideal for restaurants, vending, offices, cafes, universities, bistros, hospitals, bars, sports centres, cultural events, workshops, filling stations, car dealerships ...

Schaerer Coffee Prime

The first choice for Connoisseurs and accountants

Gourmet beverages at the press of a button simply prepared in perfect quality. Disposable concept for fresh milk: no cleaning, no chemicals. Perfect for self-service thanks to the "TouchIT" touch screen user panel. Cost-saving and environmentally friendly to operate and clean.

Interior designers, HBA, intentionally exposed existing columns running counter to traditional open-plan designs at the new Sheraton Beijing Dongcheng Hotel, adopting a folding and unfolding theme like a Chinese fan

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Schaerer AG, Allmendweg 8, 4528 Zuchwil, Switzerland, t: 032 681 62 00, info@schaerer.com

o o d

o o d

Organic and fair trade are baking buzzwords, at least in Europe and the US. But is this also the case in Asia, asks Zara Horner

Half-baked principles

he food industry in Asia is one of the regions fastest growing sectors, recording continuous growth in turnover figures over the past 12 months. Its been assumed that the trend for handcrafted breads, cakes and pastries with known provenance ingredients prevalent in other parts of the world has been contributing to this. I dont agree, says Etienne Gad, general manager at Bridor, the leading supplier of bakery products to the industry. We feel that frozen breads, pastries and cakes are gaining more and more attention from hotel and restaurant chefs. As hotels are asked to decrease their labour costs and have fewer staff in their pastry kitchens, chefs are looking for high quality frozen breads and pastries. This helps them gain time and save money. With more than two decades experience, the French manufacturer uses age-old bakery traditions to produce a range of partially baked breads (more than 30 types), pastries (150 types) and brioche. The company notes that over those 20 years there has been a lot of change, with more and more people eating out, and the

Butter from leading French manufacturer President

Elle & Vire supply a wide range of professional bakery products

development of services to a catering trade looking for powerful, simple, first-rate, economic solutions. The past several years have been spent focusing on a range of health products including a baguette rich in soluble fibre, but the first requirement is for the product to taste good. While Gad agrees customers in Asia pay attention to ingredients and product origin especially where some Chinese food items present toxic additives, at the same time, he says, it doesnt mean that chefs are willing to pay more as they are really focusing on cost. They want to find a good balance between cost and quality in order to satisfy their own customers.

he agrees. I have worked in the industry throughout Asia and the Middle East for 18 years and I have not received one request, not one for any [such] product, he says. Several years ago we introduced an organic range at a food expo. Do you know the amount of interest we received from Asian customers? Zero. The company produces a range of pastry mixes, fillings and flavourings (as well as gelato) under brand names Sucrea, Fruitbel and Caullet. It comes down to cost, education, and lack of regulations in the region, Mayer says. In Europe, what organic means is very clear-cut. There are very strict rules and producers stick to them. In Asia organic can mean virtually anything, even just not using a fertiliser.

Long road ahead

Fritz Mayer is export manager for Dutch company, Unifine, and

Executive chef at Thailands Soneva Kiri, Stephen Quinn producing in-house, fresh, handcrafted products is a statement that an establishment has faith in its team Pic: soneva Kiri

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Arc en Ciel range from Bridor developed for chefs who want to create gourmet sandwiches or canaps

Several years ago we introduced an organic range at a food expo. Do you know the amount of interest we received from Asia customers? Zero Fritz Mayer, Unifine

It comes down to what we learn in childhood. Elsewhere children are taught about the importance of caring for the environment and healthy eating. Its only just catching on here and is a very long, slow process. When more people can afford to be choosy about what they eat and ingredient origin, we will see change in demand, Mayer says. Likewise, industry colleague Gad says he doesnt have the feeling hotels and restaurants are paying more attention to organic breads and pastries than before. People are not ready to pay more money in order to get organic. [Our] range of organic products, composed of a baguette, a half-baguette and a croissant, are working very well in Europe, but seldom do properties in Asia show interest in paying more for organic [or fair trade].

Bucking the trend

Unifine produces a range of pastry mixes, fillings and flavourings

He goes on to say, it is a numbers game the demand here is too high to warrant taking the time needed to produce and provide organic [or fair trade]. It would also appear to be about taste, as Mayer recounts producing a custard powder with no preservatives, colourings or artificial flavourings, which was not well-received because it wasnt sweet or yellow enough. And, it cost more. Our market has grown year-on-year here, but the one product we dont do well with is our flavourings as they are all natural, therefore they cost more, and Asian customers do not want to pay for this.

Nevertheless, there are some regional groups willing to take the plunge and commit to an operation which includes environmental and fair trade concern. Resort and spa management and development company, Six Senses operating as Soneva, Six Senses and Evason focuses on sustainable tourism options. Executive chef at Thai property, Soneva Kiri, Stephen Quinn says, Producing in-house handcrafted products is a statement that an establishment has faith in its team to supply the guests with a great product that has been sourced locally and hopefully from sustainable sources. It is also an indication of freshness. Quinn adds it is a combination of guest demand for local produce, especially within the luxury market, and chefs pushing to make it as in-house as possible. This is a win-win situation that encourages guests to return and chefs to push the boundaries and experiment with traditional and new methods of production, he says. But it seems there is agreement with his industry supplier colleagues, as Quinn concedes there is a long way to go before Asia matches the demand for organic and fair trade already in place in Europe and the US. The more guests demand them the more they will become mainstream. I believe the trend in Europe and the US for provenance and ethical products will make its way into the mainstream in Asia as the middle classes aspire to follow the same lifestyle choices.

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A blend for business

Coffee consumption is expected to rise dramatically in Asia over the next few years

Pic: coffee Planet

Coffee is a huge earner for restaurants, cafes and bars, and the variety of brews and blends means there is something for everyone. Daniel Creffield investigates current trends
ith a few exceptions notably Vietnam and Indonesia coffee has traditionally been largely overshadowed by tea as the Asian hot beverage of choice. The past 10 years, however, have seen this changing, as young people acquire the caffeine habit, and the perception of coffee drinking as aspirational and sophisticated fuels a growing coffee culture in the region. In China, the worlds second biggest economy, coffee consumption is going up at 15 to 20% per annum (the world average is around 2%). And coffee suppliers want in. For example, Starbucks plans to more than triple its cafes in mainland China, from 450 currently to 1,500 by 2015. In 2006 coffee consumption in China was estimated to be approximately 45,000 tonnes annually. That is predicted to climb to 300,000 tonnes by 2020. Coffee sales currently account for a little over 20% of the hot drinks market in China or just five cups per year per capita, compared to 60 cups in Hong Kong and 300 cups in Japan. Across Asia, the usual style is often a milkier, sweeter coffee than preferred in the West. In Hong Kong, around 30% of those who buy ready-to-drink coffee outside the home favour cappuccino, with mocha in second place and regular coffee coming in at 17%. Christian Huber, managing director at Boncaf International based in Singapore, says that the differing rate at which the global coffee consumer market is evolving means that spotting trends is an uphill task. Even within [this] region, almost every country has its own unique local coffee drink, which may be vastly different from the European style coffee served by most coffee chains, he says.
Melitta says Japan is its number two market

WMF

The entry to the professional world of coffee.

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1200 S
Choc and Chociatto. At the push of a button, reliably and of top quality. The WMF 1200 S is also entirely made in Germany from high quality materials. Every single machine is tested inside and out before delivery by experts.

WMF AG Coffee Machines International Eberhardstrae D-73312 Geislingen/Steige, Germany Phone +49 7331 25 8482 Fax +49 7331 25 8792 Professional@wmf.de www.wmf.com

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Lavazzas popular Top Class blend is 70% Arabica and 30% Robustas and is ideal for both espresso and long coffees and also for making cappuccino and latte

Nespresso says it is seeing a trend towards gourmet coffee

Instant domination

Christian Huber, managing director at Boncaf International spotting global coffee consumption trends is an uphill task

With the notable exceptions of Indonesia and Hong Kong, where consumption of fresh coffee (roasted and ground beans) outstrips that of instant coffee in volume terms, the coffee market in AsiaPacific is still very much dominated by instant varieties. This market landscape is unlikely to change drastically in the next three years, at least, Huber believes. Founded in 1962, Boncaf provides gourmet coffee and relevant equipment. The company follows Swiss traditional coffee practices and supplies international hotels and resorts, airlines, restaurants, clubs and retail outlets throughout the region. Consumers have gradually grown used to meeting and chatting with friends over a cup of coffee. Although I cannot say that coffee knowledge has grown as fast as the growth in consumption, Huber adds. He also notes that in Singapore, 2011 witnessed a proliferation of alternative coffee establishments which boast that they craft their coffee with real care, he says. Industry players termed it the third wave coffee invasion. It involves treating coffee as a premium, artisanal commodity. Huber believes the future challenge will be to address increasing demand for convenience and provide consumers with enough choice to make in the comfort of their own homes. Mark Leenders, market director Southeast Asia, Greater China and Korea for Nespresso says that consumers in the region are increasingly appreciating, selecting and demanding quality coffees and coffee recipes both at home and out. With this trend in coffee consumption habits, restaurants and hotels are increasingly demanding higher standards from the coffee they serve, combined with prompt service, consistent coffee quality and choice, he says. Leenders agrees there is a definite trend towards gourmet coffee, especially in Hong Kong and [other parts of ] Asia ... consumers regard it in much the same way that sommeliers view wine, he suggests. In our case, they are interested in the specific taste and aroma profiles of Nespressos range of eight grand cru coffees, including two decafs. We have also noticed a trend and taste preference towards milk-based coffees, which is why there are milk solutions to Nespressos machines.

COFFEES OF DISTINCTION
DIRECT FROM DUBAI.

The Coffee Planet Roastery produces some of the worlds finest specialty coffees. Smooth tasting, with deep flavors and rich textures, our Premium Blends and handroasted Single Origin coffees are sourced direct from farms and producers by our Roastmaster from the best coffee growing regions of the world. Nurturing nature by hand through the delicate roasting process is a careful blend of art and science; too little can underwhelm the true potential of these special beans but too long can spoil them. Savor the aroma, allow the flavor notes to develop with each sip and know that every bean that created your coffee was destined for greatness. Welcome to Coffee Planet.

Appreciation for quality

Boncaf provides a highly acclaimed 100% pure gourmet coffee, along with the relevant equipment needed to serve it

Rai Santosh, training and technical manager with Metadesign, the Hong Kong distributor of Italian coffee and coffee machine producer Lavazza, says an appreciation for quality is becoming more apparent in the region. Coffee is not just coffee, he says. Consumers are becoming increasingly sophisticated in respect to the form in which they consume coffee espresso or a latte with wet heavy foam versus air foam. The use of semi-automatic machines and the need for training to operate the machine is becoming the norm. Coffee making is technical and the training and knowledge of how to ensure that what is in the cup meets the standard goes far beyond just choosing the right beans or a good brand. This is why Metadesign has opened an official Lavazza training centre in Hong Kong. Santosh says capsules are still the most popular for corporate clients, while beans are common for food and beverage establishments and supermarkets sell a higher proportion of ground coffee for home use.

www.coffeeplanetroastery.com

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La San Marcos Series 100 Touch is one of the companys most popular machines

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Coffee Planets Rosco Franklin says he enjoys the creative side in creating new blends and flavours for the companys coffees

King of the roast

Rosco Franklin, Coffee Planets roast master based at the Coffee Planet roastery in Dubai, says the process of getting the perfect cup into the customers hand begins long before roasting and brewing. We start by looking carefully at the coffee bean suppliers, states the affable New Zealander. We go through various protocols, auditing suppliers on the basis of health and hygiene, the processes they go through, travelling to visit their premises to see how the farmers pick, wash and dry, pack and ship the beans. We try to deal with companies which have received some degree of certification, just to know were going to get a safe product every time. We need consistency in the product were buying. Coffee Planet, widely recognised as the highest standard roastery in the region, sells its coffee at convenience stores, supermarkets, hotels, restaurants, offices and its own stores in Dubai, Abu Dhabi, Sharjah, Oman and, most recently, Kuala Lumpur. In 2009, the company sold over four million cups of coffee.

We try to keep coffee profiles the same, adds Franklin. If you change the product the consumer will notice. So when visiting different farms and lots we sample and note these so that when it comes to putting blends together we can match the characteristics of the blends so they are consistent. Franklin says he asks farmers how the year has been and they talk through the problems they may have had. In some cases we may be able to help out maybe suggest how they can improve growth, or with funding issues we try to help as much as possible. What is important, he stresses, once you have identified suppliers you can trust to provide a really good product is to build up a good relationship this then creates a win win situation we get consistency and they get repeat business. Franklin says that once Coffee Planet has identified a product they are happy with, they will buy as much as they can store and then ship it into Dubai in protective bags to keep the beans at their best. The beans are carefully stored and monitored Coffee Planet operates to HACCP approved certification processes before Franklin will work out the optimum roasting profile. We will sample and test first to make sure the quality of the product is still as consistent as it was at origin, he says. This also gives us the chance to define the best roast profile. This is something of a black art, which Franklin has developed over many years at various coffee companies and being involved in the wider coffee industry and community. I share my experiences wherever I can and volunteer my time and services to judge at international barista competitions as well. I enjoy the creative side in creating new blend and flavours for our coffees and thinking up new ideas for cafes, espresso bars and even other roasteries on ways to improve or simplify their processes. There is always so much more to learn about coffee. In general terms, Franklin says lighter roasts provide milder cinnamon flavours, then as the roast profile is increased you start to get rich cocoa tastes, with notes coming though which blend in similar ways to cooking. When creating blends you need to start with one main origin which may be lower in acidity to start this can provide heavier or lighter notes you are trying to find a balance, with oils and acidities coming through to really capture the overall flavour of a balanced profile. You need just the right amount of acidity, body, flavour and aftertaste in order to get the perfect balance. He explains that the reason you want more balanced, consistent coffee is that the company is not only in Dubai but several other countries. If our clients travel we want to know the coffee they are drinking in one cafe is the same as the others consistency is key.

Our Top Class blend has always been popular. It is a blend of 70% Arabica and 30% Robustas. Its excellent body and chocolatey taste makes it an ideal blend for espresso and long and milk-based coffees, i.e. cappuccino, latte and iced coffee. Melitta is a Germany-based company selling coffee beans, filters and makers. Melitta Bentz, the founder of the company, was the inventor of the drip-brew paper coffee filter, now known as the pour-over method. Martin Linnemann of Melitta notes Japan is the companys number two market, just behind Germany. A trend is to get high quality coffee in the cup, he believes. That means high quality beans, roasting, and machines. Professional coffee preparation needs professional technical solutions and the best support from suppliers.

Technology and performance

Since 1920, La San Marco has been manufacturing coffee machines and grinders with a reputation for technology and performance. The Italian company has been part of the successful exportation of the espresso tradition all over the world and now has an international network with over 160 agents, licensees, importers and resellers. La San Marco machines are made for high volume, heavy-duty output. The company also offers a range of coffee grinders. Paolo Fenu says that while the companys main markets are Europe, the US and Australia, recognition is growing for the products in the Asian market. Its most popular items are its traditional coffee machines series 100 and the instant coffee grinders.

S P O N S O R E D F E AT U R E

by Bravilor Bonamat

experience the Barista touch with the new espresso machine

The compact tabletop espresso machine is the latest introduction by Bravilor Bonamat. Each cup is freshly brewed and has great in-cup quality thanks to our innovative in-house developed brewer. The freshly ground beans are the finest base for a perfect espresso and a wide variety of speciality coffees such as cappuccino, latte macchiato and moccachino. The machine has a clear touch screen display with colour adjustable led lights on the background. You can see and taste the quality! The espresso machine comes in various models: one or two grinders, multiple varieties in canisters the choice is yours. We kindly invite you to come and experience the Barista touch at FHA Singapore, April 17-20 2012, stand 5B2-01. www.bravilor.com - sales@bravilor.com

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Spirits glasses are of lesser importance for us. People drink a lot of mixed drinks from a Martini glass. There are very few drinks where the customer would drink them neat. Its Cognac, Armagnac, single malts. The trend now is more to mixed beverages, for which you dont need a single glass Georg Riedel, Riedel Crystal

Ziehers Amuse series by glass designer Michael Schwarzmller includes heat resistant bowls and glasses

Avant-garde glassware at the InterContinental Grand Stanford Hong Kong

Bubble bowl from Italesse

A touch of

glass
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Fingerfood Tree Fingerfood Tree

Stablo

With the major global revival of interest in cocktails at its height, glassware manufacturers have risen to the challenge of providing suitably elegant drinking receptacles, writes Robin Lynam

ew super premium spirits are increasingly the choice of both mixologists and discerning bar flies, and an ever-broadening range of bitters and syrups has become available. Fruit juices are now coming fresh from juicers as often as from cans or bottles. And while classics such as the Dry Martini are enjoying a new lease of life, with a fresh emphasis on quality of ingredients, the molecular cocktail movement has created an interest in new drinks and radically different interpretations of old ones devised to surprise and stimulate. These cocktails have moved the emphasis of bar presentation away from, on the one hand, classic austerity the unadorned Martini, Old Fashioned or Highball glass and on the other frivolous ornamentation the mini paper parasol, sparkler or skewered fruit salad. More innovative styles of presentation are the order of the day. Are bar managers now able to get the glassware to meet the new requirements of contemporary cocktails? The leading manufacturers in the field are certainly working hard to introduce new products addressing the evolving needs of the modern bar trade, as was apparent at Februarys Ambiente trade show in Frankfurt.

Zieher SENSEations 2012! Please order your copy:

Sphere

Design and durability

Zwiesel Kristallglas, which celebrates its 140th anniversary this year and is known for both the design and durability of its products, introduced a range of glasses with a new surface finish called Tritan Protect.

www.zieher.com www.facebook.com/ZieherGermany
FHT Bali 01.03. - 03.03.2012 Stand 100 (with PT.Qulinari) AHAAR Delhi 12.03. - 16.03.2012 (with Verpaco) FHA Singapore 17.04. - 20.04.2012 Stand 4H3-01

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Ziehers Amuse series

Schott Zwiesels Vinao is a gourmet glass collection designed to stand up to the kind of punishment meted out by dishwashers

The new technology offers double protection against breaking stems compared to conventional glass, explains Umesh Bhasin of Zwiesel Kristallglas distributor Global Hotelware. A specially tempered stem surface protects against scratching and increases break strength and overall durability. The treatment protects glasses against wear in the dishwasher and helps to prevent damage if they topple over. The technology points the way for innovation in terms of break and scratch resistance by crystal glass. The technology is particularly pertinent to wine glasses and other literal stemware and the new Tritan Protect finished range includes Vinao, a gourmet glass collection designed to stand up to the kind of punishment meted out by dishwashers, and Sensa, a tasting glass specially developed for sommeliers, winegrowers and wine merchants, but also suitable for bar and restaurant wine service. Of more interest to the modern mixologist with an eye for colourful presentation will be Schott Zwiesels new Spots and Spots Neo range of tumblers and glasses for long drinks. The red, cobalt, olive and aqua coloured glasses in the Spots range are designed to be both colourful and stable, according to Bhasin. The classic straight shape is carried by a heavy base which is comfortable to hold. Beside soft drinks they are perfectly suitable to present cocktails, smoothies or even nibbles such as grissini, vegetable sticks or dips, he explains. The new Spots Neo glasses are special eye-catchers. Soft drinks, cocktails and long drinks come into their own in the neon-yellow, neon-green or neon-pink glasses and allow a completely new colour experience. They are a particular highlight as soon as black light is coming into play. The glasses are provided with a special colour
Italesse Bolle collection

technology so they are magically illuminated under black light. The series was specially developed for scene bars, event locations and private parties.

Focus on wine

Riedel Crystal, which at Frankfurt announced a global partnership with Miele under which the company will recommend Miele dishwashers for the optimum care of its delicate stemware, continues to focus on its internationally acclaimed range of wine specific glasses. Riedel first turned its attention to fine spirits in the 1990s with a glass that enhanced the perfume of XO cognac while banishing the burning sensation from the alcohol which traditional brandy snifter glasses tend to emphasise. To any cognac lover the effect of that receptacle was a revelation. Next came a single malt glass, which among whisky connoisseurs has elicited mixed responses. One reasonable criticism is that no single glass can be appropriate for every style of malt. Riedel acknowledges this, but says that there isnt enough commercial demand to justify extending the range. I think we have done a very fine job with the single malt glass, says Georg Riedel, the 10th generation head of the family-owned business. It is open at the top, slightly flared, which diminishes the intensity of the aromas but also takes away the evidence of alcohol. We get beautiful comments about how the glass performs. Spirits glasses are of lesser importance for us. People drink a lot of mixed drinks from a Martini glass. There are very few drinks where the customer would drink them neat. Its Cognac, Armagnac,

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single malts. The trend now is more to mixed beverages, for which you dont need a single glass. The company has nevertheless introduced a range called Riedel Bar which currently includes glasses for tequila, grappa, martinis, port, brandy and bourbon, as well as Cognac and single malt whisky, all designed on the same guiding principle as Riedel wine glasses content commands shape. Most of the glasses are small, including a new and for Riedel relatively generic spirit glass based on the bowl of its port glasses. The spirit glass resembles the Riedel O range of stemless wine specific bowls, for which mixologists and chefs as well as sommeliers have found a variety of uses, capitalising on their ability to focus and enhance aromas. Aware that new uses of this type are being found for innovatively designed glassware, Italys Italesse has developed a range of glasses called Ovo and Sfera, each of which can be mounted on three concentric rubber rings. They are designed for catering versatility and are suitable for desserts, finger food and small delicacies, which can be baked in the glasses and then served on the rubber base. Conscious of the importance of durability, Italesse has also introduced the Fresnel range of Murano inspired strong plastic

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Mamba decanter from Riedel

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glasses, suitable for outdoor use, designed by Luca Nichetto. There is a growing need for high-quality plastic glasses owing to the popularity of outdoor areas, now increasingly a feature of city bars in response to anti-smoking legislation. Italesses Go-Go and Go-Go Small tumblers are designed to offer mixologists striking-looking and versatile receptacles for spirits or mixed drinks, and are also suitable for food service. Another new addition to the companys range is Liquid Pattern by Stockholm design consultancy Claesson Koivisto Rune, a collection of glassware decorated with four different patterns inspired by nature.

Feel the heat

Modern mixology, and the increasing interest of chefs in using glasses for presenting food, has made temperature retention a key requirement of glassware for many bars and restaurants, and Germanys Zieher has created a range of double-walled mouth-blown borsilicate glasses which are heat and chemical resistant and offer temperature resistance from -200C up to 400C. According to the manufacturer, because of the hollow space between the two glass walls, condensation does not form, even if the drinks are cold and the outside temperature is high, and the
Schott Zwiesels Sensa is a tasting glass specially developed for sommeliers, winegrowers and wine merchants, but also suitable for bar and restaurant wine service

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glasses stay cold on the outside when hot food or drinks are being served, obviating the need for handles. The series consists of miniature glasses, long drink glasses, a glass carafe and a container for ice cubes. Logos and decorations can be applied between the two walls of glass, which guarantees protection from dirt and abrasion. Ziehers Amuse series by glass designer Michael Schwarzmller includes heat resistant bowls and glasses and is aimed squarely at chefs. Arc International, which makes a range of glassware, dinnerware and cutlery, has also developed a brand of glasses for the bar and restaurant trade succinctly named Chef & Sommelier to complement its highly durable Arcoroc Professional range, which includes porcelain and cutlery as well as a range of glasses. As mixology and cuisine particularly of the molecular variety march forward, leading manufacturers of stylish glassware are keeping pace. Creatively minded bar managers have no lack of choice.
Schott Zwiesel Party Becher

Cool barware

New glassware is, of course, not the only way to rejuvenate the look of a bar. New champagne and wine coolers, trays and other barware designed to enhance presentation can all play a role. New York designer Sandy Chilewich has developed an extensive range of placemats, coasters and other accessories for tabletop and bar use, in faux bois, metallic lace and woven vinyl, any of which would be guaranteed to catch the eye. Athena Tableware has worked with British designer Nick Munro to produce the Trombone Wine and Bar range of champagne coolers, wine coolers, ice servers and cocktail shakers, which add a modern, stylish look to any bar. French glassware manufacturer Safran produces an extensive range of cooling buckets for champagne, and a champagne bowl for multiple bottles which could also provide a strong visual focus. Champagne, after all, never goes out of style.

New York designer Chilewichs hospitality division has developed a complementary range of placemats, coasters and other accessories for tabletop and bar use

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HOT pROpERTY
Dedicated pizza ovens are actually a lot more versatile than they are often given credit for reports Daniel Creffield
Wood Stone ovens at Extra Virgin Pizza in Singapore Beech Ovens equipment at the Ritz-Carlton Hong Kong

Los Angeles restaurant 800 Degrees, which boasts two Wood Stone ovens, both from the companys Mountain Series line

errill Bevan, VP of international sales with Wood Stone Corporation, says that F&B professionals increasing awareness of the versatility of pizza ovens is resulting in higher sales for manufacturers of the equipment. Its also created a diversification of the customer base. Not only are we working with pizza concepts but you see many restaurants and hotels focusing on the oven as a central part of their menu and their design. Its not just a niche product anymore. A good example would be Gordon Ramsays Bread Street Kitchen in London, or Harlans in Hong Kong. Pizza is only a part of what they are cooking in the oven. So does this mean that the trend of having a pizza oven in professional kitchens even non-Italian kitchens is growing? Without a doubt, concurs Bevan. The stone hearth oven is actually central to many cooking

traditions not just Italian. For many centuries this oven was known as the village oven. Its place was central both in terms of the community, as a gathering place, and the food preparation as the primary cooking. In the 20th century we saw the popularity of Italian food spread to many cultures outside Italy, and along the way it reintroduced the stone hearth oven to many people. But if you dig a little deeper you will find that stone hearth ovens, or brick ovens, have been a part of many different societies long before the introduction of pizza. Therefore, they are well-suited to many different culinary traditions. Its exciting to be a part of these reemerging roots.

Legacy

Based in northwest Washington State, Wood Stone has been manufacturing stone-fired cooking equipment for the food service industry since 1990.

Unlike traditional ovens, Wood Stone uses modern materials formulated specifically for the application of stone hearth cooking. This refractory is cast in moulds to make very strong monolithic floors and domes. The result is handcrafted ovens that are more reliable and predictable than ovens made with clay tiles or bricks. Wood Stone supplies ovens throughout Asia, has distributors in almost every country in the region and maintains a test kitchen and a chef in Hong Kong. Bevan observes that around the world he is seeing a focus on higher quality pizza, with the trend away from conveyor and deck ovens and towards more stone hearth ovens. In Singapore, for example, you see this trend with the popularity of restaurants like Mozza, Extra Virgin Pizza and Basilico at the Regent. And he adds that while pizza ovens may at one time have suffered a reputation for poor reliability, the technology has improved.

Wood Stone has taken the 6,000-year-old concept of stone hearth ovens and through our manufacturing techniques and designs, brought them squarely in to the 21st century, Bevan believes. We can say, with great confidence, that a Wood Stone oven is a multi-generational piece of equipment. If you visit our factory, on the trip from Seattle to Bellingham, you can stop for lunch out of the very first Wood Stone oven we sold 22 years ago this April. Almost all of our 10,000 ovens in over 75 countries are still in operation today.

Multiple advantages

Angelo McDonnell, director of culinary development with Cafe Deco Group, one of the largest food and beverage companies in Hong Kong with over 40 outlets there and in Macau and Sydney, agrees that there are advantages to using pizza ovens for other kinds of food.

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Sud Forni ovens are economical and compact

Basically we use them like a normal oven, he says. Over the past 10 to 15 years open kitchens have become very popular and these ovens are a great feature in this situation ... they provide a lot of character to an open kitchen, especially in a Mediterranean context, such as Italian and Spanish. And he agrees that cooking pizza is just the beginning. Weve baked souffls, molten chocolate cake and much more with them, he explains. If you really know the oven, and the zones inside it, theres so much you can do with it. The main advantage is that its easier to control, easy to work with and very versatile. Another advantage is their longevity. They can last 20 or 30 years the only thing you might have to change is the pilot light for the gas jet weve been using them for 10 years in Hong Kong and thats the only thing weve had to change, McDonnell says. He makes the point that in the US every second restaurant has them, often two or three ovens in an open kitchen; one for pizza, one for chicken, beef and fish ... often apple or cedar wood pieces will be used to add a nice smoky flavour. McDonnell is an aficionado of Wood Stone ovens. In Europe I used different types, but Wood Stone is our brand of choice here, he says, adding that the group has 10 of the companys ovens throughout its restaurants. You basically can control the floor and dome overhead and under thats why they offer a more rounded heat and are more flexible. The stone used on them is around six inches thick ... if you switch it off at around 11:30pm at 280OC, it will still be at 180-200OC when you come in around 10am the next day!

Extra Virgin Pizza Singapore

Beech Ovens comprehensive range for commercial kitchens includes stone hearth, wood-fired, gas-fired, electric stone hearth, pizza, duck and bread ovens as well as tandoors and rotisseries. While Asia is the firms biggest client base, it also supplies ovens to the Middle East, Europe and the Pacific.

CONVENIENCE | SECURITY | DURABILITY

pimp my oven

Not just pizza

These versatile ovens can perfectly cook a wide range of foods. Sauting By keeping black iron pans in the oven you can reheat blanched vegetables and wilt spinach in a little oil or butter as a fresh side dish. Smoking Before the oven is lit a small amount of smoldering woodchips can be placed in the oven and the food placed in for a cold smoke. For hot smoking, add some woodchips to the oven while hot. They will soon start to smoke and impart a wonderful smoky flavour. Dehydrating Your oven can be productive even when the gas or the wood fire has been extinguished. Semi-dried tomatoes, eggplant or capsicums dried overnight for homemade paprika seasoning. Roasting Oven By using a large roasting pan you can achieve, a delicious roast with crispy potatoes and roast vegetables. Braising A way to reduce food costs and use lesser cuts of meat, slowly cooked in braising liquor and served directly from the oven. Providing yet another dimension of flavours and textures. Baking In the hours before service use the oven at a moderate temperature to bake fresh breads. The delicious aroma will fill the kitchen and restaurant.
Source: Beech Ovens (www.beechovens.com)
Aged beef tenderloin gets the pizza oven treatment at Fuel

Elizabeth Bogdanovic of the company says they have noticed an increasing demand for custom-designed stone hearth ovens. Chefs and designers are continually requesting ovens that include viewing windows, multiple doors, char grills and rotisseries to enhance their display kitchens, she says, adding that F&B professionals are generally aware of the versatility of pizza ovens and they can be used for a variety of culinary purposes (see box). Bogdanonic agrees that having a pizza oven in even non-Italian kitchens is a growing trend. Especially since the Beech Ovens range has gained a reputation for versatility ... we are specified in a wide variety of projects on a regular basis. As with Wood Stone ovens, Beechs stone hearth ovens contain a number of unique design features. Our oven domes are made using the highest quality refractory materials that are able to maintain structural integrity, unlike traditional modular ovens. The super high-density bricks used in the oven floor are renowned for sustaining a constant floor temperature and last over 10 years without cracking.

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Italian know-how

Sud Forni S.R.L, founded in Italy in 1986, is a market leader in southern Italy and is becoming increasingly well-known on the international market. In Asia the company is supplying pizza ovens in Vietnam, Singapore and Malaysia and has a reputation for technologically advanced products which have very low energy consumption. Its 100% electronic oven offers energy savings of up to 30%. Sud Fornis corner ovens, the ZNA Diamante series, can simultaneously bake up to eight pizzas of around 33cms in each chamber, while the ZP Rubino series are economical and compact, making them much appreciated by barmen and restaurant owners working in more constricted work spaces but who want to add high-value items such a pizza to their business. The ZP electric oven is both solid and stylish, manufactured from stainless steel of high quality and resistance. The cooking chamber utilises a high reliability alluminum plate, refractory ground, has internal light, efficient insulation of evaporated stone wool panels, equipped with shielded oven top and bed plate elements.

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Let your love of water Grohe

There are very high demands placed on todays public utilities and sanitary fittings. Quality, advanced technology and elegant design, coupled with a primary concern for hygiene are key. Fittings manufacturer Grohes latest range of touchfree, infrared sensor taps combine a timeless cosmopolitan design with the highest functionality. Allure E, Essence E, Eurosmart Cosmopolitan E and Euroeco Cosmopolitan E have automatic flushing and thermal disinfection functions so that maximum hygiene can be guaranteed. Automatic flushing ensures residual water in the pipe is flushed out if the tap is not used for a prolonged period. Flush duration and interval can be adjusted to fit demand; while thermal disinfection can further enhance hygiene with hot water flushing available in some models. A remote control allows for easily programmed individual settings, such as increasing or decreasing the detection area of the infrared beam, flush duration and flush intervals. A temporary shut off function deactivates infrared detection for three minutes, which facilitates daily cleaning. Grohes touch-free infrared sensor taps also feature the companys patented EcoJoy technology which can save up to 70% more water compared to conventional single-lever mixers. Sewage charges can be reduced as well. For more information: www.grohe.hk

Lighten the load

The new series of handcrafted pendant lamps and contemporary chandeliers by New York design brand Niche Modern is made up of hand-blown glass shades and features a vintage-inspired filament bulb. These pendant lights are unique, practical, cool and contemporary. Inspired by the curves and clean lines found in the natural world, no two Niche Modern lamps are exactly the same and whether hanging or placed on a table, Niche Modern lights set the perfect mood. Available in 14 different shapes, six finishes, and nine warm, translucent hues including chocolate, amber, crimson, grey, opaline, plum, sapphire, smoke and crystal, each lamp hangs from a different source allowing customisation of drop length and shape and colour clusters. The Quill 5 Modern Chandelier reinterprets the grand wrought-iron chandelier of old with a sleek and innovative makeover. These versatile designs maintain a romantic and dramatic effect, but are also edgy and kitsch, making them a striking addition to any setting. For more information: www.kitchensandinteriors.hk

Sparkling service
Keeping stainless steel flatware, hollow-ware and silverware stainfree, rust-free and sparkling is the mark of excellence at any F&B outlet. Blakeslees SilverSaver Burnishers are designed to achieve this and more. Said to revitalise and restore, the lightweight porcelainceramic burnishing units are an open-top design allowing for fast and easy loading, and the ability to load or unload while running for continuous operation. The Blakeslee SilverSaver burnishing cycle is quiet at less than 85 decibels and typically runs in less than 10 minutes. Blakeslee offers three SilverSaver Burnisher models with capacity ranging from 144 to 576 pieces and a choice of mobile or stationary designs. The heavy-duty swivel casters allow for easy movement and storage when not in use. Simple to use, quiet to operate and built to last. For more information: www.blakesleeinc.com

HMS Softly
SoftBrands an affiliate of Infor, provider of business software has launched SoftBrands HMS, a comprehensive hospitality management system (HMS) for global, regional and independent hotels and chains. The SoftBrands HMS has multiple functions designed to improve guest experience by managing guest demands, rooms, rates, reservations, distribution, and more. The system allows for configurable workflows to present the right information to the right user at the right time and is based on proven hospitality functionality. SoftBrands HMS uses architecture to integrate components for profile, inventory, rate management, preferences, and guest recognition that enables a single guest-centric database across an entire global enterprise while enabling non-disruptive upgrades. The system also allows the use of existing or additional third-party systems with complete integration into the HMS backbone. For more information: www.infor.com/softbrands

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Tree of food
The Fingerfood Tree by Zieher is a mass of wildly bent tree branches supported by a base made of polished stainless steel. The unique finger food display unit allows for a wide variety of uses by way of different attachments. Perfect for patisserie creations, savoury snacks in the form of mini-wraps or skewers, fruit with chocolate icing or just for jam at breakfast buffets, the Fingerfood Trees can be placed on both buffets and bar tables with the solid base ensuring stability. The Fingerfood Trees are available in two sizes (height when bent 90cm and 120cm) and are furnished with 30 branches each, which in turn can be fitted with five different attachments. As well as clips to hold wooden skewers, spirals for small wraps and waffles, there are rings in three sizes, the medium size of which is especially designed for holding small jars (for example, jam). The different attachments can be screwed onto the end of the wires. For more information: www.zieher.com

On the grid
Knowing that first impressions count, tableware designer Sandy Chilewich is constantly updating her range to ensure interior designers and F&B managers are spoilt for choice. As seasons come and go, new looks are easy to achieve with just the swap of a table mat and the flick of a coaster. Chilewichs latest Grid weave placemats and runners range has a distinct edge and modern look. The simple linear window pane structure provides a minimal contemporary appeal. Durable and easy-to-clean, the range is designed for use indoor or outdoor and is available in four colours: ceramic, granite, chartreuse and black. The range is supplemented with a Matte weave placemat, which differentiates itself through the use of a dry rope-like yarn. A ceramic-inspired colour scheme allows the intricacy of the weaving to shine through. Available in two colours: natural and rock. For more information: www.chilewichwholesale.com

Cook in Colour
Zeroll has developed kitchen tools since 1933, beginning with the introduction of the first modern day ice cream scoop. As a pioneer of quality product utility, Zerolls 79-year heritage ensures its latest Ussentials line is a combination of artistry and functionality, says the company. Zeroll Ussentials includes over 44 functional, contemporary culinary tools. Designed with attention to detail, the pieces combine the rugged durability of the commercial industry with an elegant functional design. Made of chrome plated zinc, brushed and mirrored stainless steel, Ussentials stand up to the most extreme conditions. The ergonomic handle design with no-slip grips stays cool and guarantees a safe, comfortable cooking experience while the vibrant colour palette allows for a little light relief in the kitchen. All Ussentials tools are dishwasher safe. For more information: www.zeroll.com
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The Glenmorangie Company has picked up the Best UK Spirits Producer award at the International Wine & Spirit Competition. Glenmorangie has won 18 Gold Best in Class medals over the past five years at the IWSC, now making it the best awarded of any single malt.

Fit for a queen 100 years young

This year marks 100 years since a 19-year-old Georges Monin started out selling branded wines and spirits with a horse and cart and the slogan A passion for quality. Three generations on and the family is planning centenary celebrations for the producer of syrups, liqueurs, sauces, smoothie and cocktail mixes, all of which are presented in bottles lasered with a lot number to ensure ingredient reference and blending responsibility. And there seems to be a lot to celebrate. The last five years have seen production double; the company enjoys a US$133 million annual turnover and 40 million bottles were sold in 2011. As part of international celebration events throughout the year, new blends and flavours will be announced weekly and a Facebook page competition will be held in June. For more information: www.monin.com John Walker & Sons, Scotch whisky distillers by appointment to Britains Queen Elizabeth II, is celebrating 60 years since Her Majestys accession to the throne with the bottling of Diamond Jubilee By John Walker & Sons. A specially-crafted blend of rare malt and grain Scotch whiskies distilled and maturing since 1952 at Royal Lochnagar Distillery, on the edge of The Queens Balmoral Estate, has been unveiled. David Gates, grantee of John Walker & Sons royal warrant, will oversee the filling of The Queens decanter, as well as 60 further editions for sale around the world. The profits from the sale of these editions are being donated to the Queen Elizabeth Scholarship Trust with a guaranteed amount of at least US$1.5 million. The diamond shaped Baccarat crystal decanters stand on a crystal base with six radial legs to reflect the decades of The Queens reign, and are adorned with Britannia silver. Leading Scottish silversmiths, Hamilton & Inches, has fashioned the collars set with a half-carat diamond, the Royal Arms, John Walker & Sons monogram and individually numbered seals. Each edition also includes a pair of lead Cumbria Crystal glasses engraved by Philip Lawson Johnston and a commemorative artefact book, hand bound by Laura West at her Isle of Skye bindery and personalised for each owner by Sally Mangum, calligrapher by appointment to The Queen. All the elements will be housed in a chest made by cabinet makers N.E.J. Stevenson, incorporating oak from Sandringham and Caledonian pine from The Queens Balmoral Estate.

Enjoiing oil
Following several food safety issues in China, in 2011 the government made it a criminal offence to pass on unsafe oil to consumers. In response Hong Kong company Enjoi has developed a hand held thermometer looking device to provide accurate measurements and ensure regulatory adherence. Many food products or ingredients may be safe at the time of production, but can become rancid or sick. Cooking oils contain chemicals that breakdown after exposure to heat, air, water and organic matter (residues). These physical and chemical changes accelerate oil degradation with unpleasant smells (oxidation) or poor tasting products resulting that are potentially harmful to the consumer. Enjois tester determines oil quality and in minutes indicates when oil should be replaced. It detects what cannot be seen, including free fatty acids and trans fats. It also detects the aflatoxins and acrylamides that are found to break down immunity levels and help the build up of carcinogenic cells. Not only is food safer, costs may be reduced by decreasing storage costs, reducing wastage and uplift in number of meals sold. Food looks and tastes better. Lastly, the tester can help to determine which oil types can be used for longer cooking periods, in some cases up to two to three times longer than most local vegetable oils. For more information: www.enjoi.com.hk
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Happy Bacardi day

The worlds largest privately-owned spirits company, Bacardi, is marking its 150th anniversary in style with worldwide celebrity bashes, soccer championships, a government endorsed Bacardi day, museum exhibitions and even bat conservation programmes (The bat symbol appears on every bottle in recognition of the founders wifes work in saving a colony of fruit bats living in the rafters of the original distillery). The company is celebrating its rise from a small operation founded by Don Facundo Bacard Mass in Cuba in 1862 to what is now a world top seller. Todays company chairman, and the founders great-great grandson notes, that since its creation some 365 billion Bacardi cocktails have been enjoyed worldwide. And as part of the celebrations the company has produced a limited edition blend, the Ron Bacardi de Maestros de Ron, Vintage, MMXII. Bacardi family members, all former Maestros de Ron (master blenders) have combined their talents to create the special beverage, which blends rums laid to rest in oak barrels over the last 20 years and finished in 60-year-old Cognac barrels. The vintage blend is presented in hand-blown crystal decanters, housed in a leather case and retailing for US$2,000. Only 400 decanters will be available. Bacardi Limited comprises more than 200 brands and labels, including Bacardi rum, Grey Goose vodka, Dewars blended Scotch whisky, and Bombay Sapphire gin.

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DATE March 9 12 EvENT Hospitality Asia 2012 International Furniture Fair Singapore Singapore Expo DETAILS Hospitality Asia features a dynamic showcase of the finest furniture and furnishing products from Asia and beyond, highlighting the latest developments and products for the hospitality and contract furniture industry. Co-located with the International Furniture Fair Singapore ASEAN Show and Deco Asia 2012, the trilogy of events promises to be an inspiring show. ORGANISER International Furniture Fair Singapore Pte Ltd Tel: +65 6569 6988 Fax: +65 6569 9939 Email: enquiry@hospitalityasia.com.sg www.hospitalityasia.com.sg www.iffs.com.sg www.decoasia.com.sg

x h i b i t i o n s

March 20 23

HORECA Beirut International Exhibition & Leisure Center Beirut Central District Lebanon

Established in 1994, HORECA is the regions largest annual meeting place for both the Hospitality and Food & Beverage Service Industries. HORECA 19th edition includes The International Trade Show for the Hospitality & Foodservice Industry, The International Trade Show for the Food Industry and Beirut International Wine & Drinks Fair. Hotelex 2012 will offer 100,000 square metres of exhibitions space, with 1,100 exhibitors and 50,000 visitors. The show will continue to focus on the lowcarbon development of the hotel industry and the development direction of the global hotel industry, so as to create a new future with an international and professional philosophy. With a focus on promoting the Asian food and hospitality industry, Food & Hotel Asia has grown tremendously along with the industry as the premier trade event synonymous with the food and hospitality industry in Asia and beyond. Today, the show is a made up five specialised events: Food Asia, Hotel Asia, Bakery & Pastry, Hospitality Style Asia and Hospitality Technology; and an up-and-coming segment named Tea & Coffee. In 2012, the 13th edition of SIAL China will be back in Shanghai. SIAL China will set the benchmark for overseas companies stepping into China as well as providing valuable insights and trends regarding the Chinese F&B market. New events for 2012 include a team contest, hospitality forum and coffee trends area.

Hospitality Services s.a.r.l Dekwaneh, Main Road, Borghol Bldg, 2nd Floor P.O Box 90155 Jdeidet-El-Metn 1202 2020 Beirut, Lebanon Tel: +961 1 4800 81 Fax: +961 1 48 28 76 Email: info@hospitalityservices.com.lb www.horecashow.com UBM Asia 8/F Xian Dai Mansion 218 Xiang Yang Road Shanghai 200031, China Tel: +86 21 6437 1178 507 Fax: +86 21 6437 0982 www.hotelex.cn www.hotelexchina.com Singapore Exhibition Services Pte Ltd No. 1 Jalan Kilang Timor, #09-02 Pacific Tech Centre Singapore 159303 Tel: +65 62336638 Fax: +65 62336633 www.foodnhotelasia.com

Five shows at the heart of Food and Hotel Asia 2012

April 9 12

Hotelex Shanghai Shanghai New International Expo Centre Pudong, Shanghai China

April 17 20

Singapore Expo Singapore Expo, Halls 1 9 1 Expo Drive Singapore 486150 Singapore

May 9 11

The 13th SIAL China Shanghai New International Expo Centre Hall N1-N5, E7 Pudong New Area Shanghai China Dubai World Trade Centre Sheikh Zayed Road Dubai United Arab Emirates

COMEXPOSIUM Shanghai Room 301, Dongyi Building 88 Changshu Road, Shanghai 200040, CHINA Tel: +86 21 62 49 20 28 / 24 10 Fax: +86 21 62 49 34 14 www.sialchina.com dmg events Suite 502 - 509, The Palladium Cluster C, Jumeirah Lake Towers P.O. Box 33817, Dubai, United Arab Emirates Tel: +9714 4380355 Fax: +9714 438 00361 www.thehotelshow.com

May 15 17

The Hotel Show provides a unique networking and sourcing platform within the region. The event gathers over 14,800 hospitality professionals for three days of intensive business networking, industry awards, conferences and hospitality functions. With its proven track record of delivery, spanning 13 years, The Hotel Show is the largest hospitality supplies event for the Middle East and North Africa region. THAIFEX World of Food Asia, held in Bangkok, Thailand, is where global players in the food and beverage industry meet. The show covers food & beverages, featuring halal & organic food, catering, food technology, hospitality service and retail & franchise.

May 23 27

IMPACT Exhibition Center Bangkok Thailand

Koelnmesse Pte Ltd 152 Beach Road #25-05 Gateway East Singapore 189721 Tel: +65 6500 6700 Fax: +65 6294 8403 info@koelnmesse.com.sg www.worldoffoodasia.com Guangzhou Huazhan Exhibition Co., Ltd 9H, Jinsui Tower, and No.900 Guangzhou Ave. Mid, Guangzhou, China Tel: +86-20-38866965 Fax: +86-20-22223568 hosfair@hosfair.com www.hosfair.com Diversified Events Hong Kong Ltd 2104-5 Island Place Tower Island Place 510 Kings Road North Point, Hong Kong Tel: +852 3105 3970 Fax: +852 3105 3974 Email: info@restaurantandbarhk.com www.restaurantandbarhk.com

June 28 30

China Import and Export Fair Complex Guangzhou China

HOSFAIR Guangzhou has been successfully held for nine years with a 30% rate of growth every year, and has become one of the leading exhibition and trade platforms for hospitality suppliers and manufacturers, as well as a bridge for Chinese hospitality internationally. 2012 marks the 10th anniversary of one of the fastest growing exhibitions for the hospitality sector in AsiaPacific Restaurant and Bar Hong Kong, which has a growing reputation as the biggest and best niche gourmet hospitality event in the region. Its focus is on presenting excellent products and services to inspire and create ideas to develop the foodservice and hospitality business.

Coming next Food and Hotel Asia 2012 Singapore Expo 17 20 April, 2012 www.foodnhotelasia.com

Sept 11 13

Restaurant & Bar Hong Kong Convention and Exhibition Centre Wanchai Hong Kong

ive specialised trade shows FoodAsia, Bakery&Pastry, HotelAsia, HospitalityStyleAsia and HospitalityTechnology each distinctively tailored to provide industry professionals with direct access to latest products, services and technological solutions, are gearing up to present an even stronger line-up of exhibitors from 17 to 20 April, 2012, for Food and Hotel Asia 2012 at the Singapore Expo. With an expansion of its exhibition area to an impressive 87,000 square metres spanning nine halls, the five specialised shows are the largest and most comprehensive instalment yet. More than 2,600 exhibitors from 65 countries/ regions and 52 international group pavilions will be gathered at one convenient location to receive over 54,000 government, business and trade attendees from more than 90 countries/regions. Each show is designed to meet specific demands of the different business segments in the foodservice and hospitality industry in Asia. The five specialised shows together are firmly entrenched in the industry as must-attend events among professionals and international buyers, to acquire intelligence on the latest industry trends and issues. FoodAsia2012, featuring a large international mix of food and drinks ranging from raw ingredients to ready-to-eat products, provides trade professionals in the F&B industry with a diverse platform for their sourcing needs. Returning to Singapore Expo for its 18th presentation, HotelAsia2012 provides a comprehensive showcase of equipment and supplies. Visitors will be able to source from international exhibitors innovative products and services to enhance their operations and expand their business. HospitalityStyleAsia2012 has grown in tandem with the thriving food and hospitality industry, resulting in a greater appreciation for luxurious and modern products catered for the industry in the Asian market. For those seeking new and unique concepts, HospitalityStyleAsia2012 will feature the latest designs and styles in glassware and crystals, cutlery and crockery, tableware and accessories, kitchen accessories and more. Built to empower the future of modern living, HospitalityTechnology2012 brings state-of-the-art technologies to help businesses benefit from newest innovations coupled with high efficiency. The tech-savvy hoteliers and restaurateurs are adapting these tools to streamline their operations, as well as to enhance their customers experience with new digital services such as digital concierge or digital valet services. The increase in disposable income and change in diet are driving up the demand for high-quality bakery and pastry products in the region. With the boom in the bakery and pastry sector across Asia, Bakery&Pastry2012 will showcase ingredients, equipment and supplies to better target the intricate demands of the Asian palette.

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HOSFAIR celebrates 10th edition

All the leading hospitality solutions in one place

fter nine years of increasingly successful shows, the 10th Guangzhou International Hospitality, Equipment and Supplies Fair (HOSFAIR) has established itself as one of the leading international hospitality fairs in China. The 2011 event took up more than 50,000 square metres, boasted 1,210 global exhibitors, over 10,000 kinds of exhibits and 43,300 visitors from 63 countries and regions. Exhibitors and visitors were delighted with the response they received. As a bridge for Chinese hospitality supplies to make contact with the wider hospitality community, HOSFAIR aims to further business opportunities and allow for the exchange of more information between exhibitors and visitors from all over the world. For the coming 2012 event HOSFAIR 2012 will again include exhibitors in the areas of kitchen and catering, cleaning and laundry, hotel textiles, tableware, F&B and wine and hotel furniture. Taking up five halls, with 5,000 stands occupying 86,400 square metres of exhibition space, with a broader range of exhibiting sectors and more international visitors, 2012s event will be the largest HOSFAIR yet. Concurrent fairs include the 2nd Guangzhou International Coffee Equipment & Supplies Fair, the 2nd Guangzhou International Cleaning Equipment & Supplies Fair and The 2nd Guangzhou International Hotel Kitchenware Fair. HOSFAIR will also incorporate the 5th Guangzhou International Wine Promoting Seminar, the 7th Guangzhou International Coffee Carnival, Guangdong Cuisine Industry Summit Forum and more.

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Coming next HOSFAIR 2012 China Import & Export Fair Complex, Guangzhou, China 28 30 June, 2012 www.hosfair.com

The Hotel Show is the sole networking, supply and sourcing event for the hospitality industry in the Middle East and North Africa region, showcasing all the very latest launches and products. 20,000 sqm 420 exhibiting brands 11 national pavilions 93 visiting countries Prestigious Middle East Spa Awards NEW Middle East Hotel Awards Over 14,800 hospitality professionals Over 45 exhibiting countries

To become an exhibitor email us at thehotelshow@dmgevents.com call us on +971 (0) 4 438 0355 or visit our website www.thehotelshow.com

the hotel show

15th - 17th MAY 2012 DUBAI WORLD TRADE CENTRE

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Hotelex 2012 activity

Coming next Hotelex Shanghai 2012 Shanghai New International Expo Centre , Pudong, Shanghai, China 9 12 April, 2012 www.hotelex.cn

his years Shanghai edition of the Hospitality Equipment & Supply Expo Hotelex is being tagged the worlds largest, most influential, and highest level of hotel exhibition by organisers. Over 1,000 industry-leading brands and enterprises have registered attendance and as at the beginning of last month more than 95% of booths were booked. A record 60 professional activities will be launched at the show with more than 50,000 visitors expected. With low-carbon and sustainable development and activity buzzwords in the industry a number of activities at Hotelex will reflect the trend. Energy saving devices, environmental protection, green and lowcarbon characteristic new products and ideas will be heavily featured and showcased. Environmental protection-themed forums will also be held during the exhibition, for peer discussion exchanges and to facilitate common development. The China Hotel Industry Development Summit Forum Kitchen Sub-forum and Hotel Project Sub-forum will have low-carbon energy conservation as its theme. Discussion panels include future development trends in the hotel industry and overcoming practical problems encountered in hotel energy-saving processes. In conjunction with Hotelex, the UBM Sinoexpo Hotel professional managers international elite forum will be held on April 11 at the Shanghai Hotel. Discussions will focus on: hotel transformation upgrading and science and technology challenges, new hotel experiences in science and technology, low-carbon hotel development trends, new technologies and information application and others. Meanwhile, back at the exhibition space, the Food Service Consultants Society International will build an open kitchen model to introduce how the kitchen of the future will achieve low-carbon, energy-savings through science and technology. Hotel uniforms, software and equipment and textiles will all get the green treatment at this years Hotelex with suppliers, buyers and manufacturers introducing products and exchanging information about the most advanced and energy-saving hotel amenities.

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The moment has come for SIAL

rganisers, exhibitors and visitors have their bags packed and ready for SIAL China 2012. From May 9 11 the 13th edition of the exhibition, which is known as a primary stepping stone for overseas companies to gain a foothold into the China market as well as a place for old friends to re-establish connections, will be held at Shanghais New International Expo Centre. Team contests, hospitality and retail forums and trending products, services and ideas will all be showcased through six grand halls of the exhibition centre over 70,000 square metres of space. More than 40,000 visitors and 1,800 exhibitors are expected to attend. Sister event, Wine & Gourmet World will run concurrently.

Coming next SIAL China Shanghai New International Expo Centre, Pudong, Shanghai, China 9 11 May, 2012 www.SIALchina.com

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Boathouse Phuket has appointed Axel Jehangir as assistant director of sales. A Belgian national, Jehangir has lived and worked in South America, Europe and Southeast Asia, for Evason, Sheraton and Marriott among others.

p p o i n t M E n t s

Travel technology partner and transaction processor Amadeus has appointed Jeff Edwards to head up its hotel business, as VP of hotels. Formerly CIO and EVP distribution of Wyndham Worldwide, Edwards spent more than five years at Micros Systems where he held a variety of senior roles. Edwards will be based in Madrid, Spain.
Axel Jehangir Jeff Edwards

Charles de Foucault has been appointed general manager at One&Only Le Saint Gran in Mauritius. The 30-year industry veteran was previously GM of award-winning Ayana Resort & Spa in Bali, and before that GM at Leela Palace, Bangalore, India.

John vouillamoz is now general manager at Langham Place, Beijing Capital Airport. The Swiss-born industry veteran has lived and worked in China for more than 16 years and was most recently opening GM of Holiday Inn Beijing Focus Square.

Charles de Foucault

John Vouillamoz

SilverNeedle Hospitality has a new MD and CEO, Iqbal Jumabhoy. Jumabhoy has held executive positions in a number of industries including banking, real estate and corporate management and has served on the boards of listed companies in the UK, India, Singapore, Australia and New Zealand. Most recently he was the CEO of the Rendezvous Hospitality Group.

Marco Polo Hotels has named Michael Gnaegi as general manager of the newlyopened Marco Polo Changzhou. Gnaegi joined Marco Polo Hotels in 2010 as manager of the Gateway Hotel, Hong Kong having held several senior management positions at Kempinski Hotel Group.
Iqbal Jumabhoy Michael Gnaegi

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MadeAHCTFrance in March 2012

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Jerry Chang is now project financial controller at Marco Polo Changzhou. A Chinese national, Chang is a seasoned hotel financial executive who has worked with a number of Shangri-la hotels in China since 1996. Prior to joining Marco Polo Changzhou, she was financial controller of Shangri-la Changchun.
Jerry Chang Peter Foster

InterContinental Bali Resort has welcomed peter Foster as the new area director of sales & marketing IHG Bali Resorts. Foster has spent the past 25 years working for a number of hotel chains in Australia, Asia and the Middle East, specialising in sales and marketing. Prior to this position, Foster was with Raffles Cambodia.

What does world-class frying innovation look like?

Director of human resources at Marco Polo Changzhou is now Andy Zheng who has almost 16 years experience with various luxury international hotels, mainly in preopening projects and HR management. Prior to joining the Marco Polo Changzhou, he held the same position with the Marco Polo Jinjiang.
Andy Zheng Robert Troupe

Architecture and interior design firm dwp has appointed a new regional managing director. Robert Troupe has been at the dwp UAE office in Dubai, and will now head the Shanghai-based China office. Troupe has over 25 years experience in the industry, throughout Asia, the Middle East and the UK.

Mandarin Orchard Singapore has announced the appointment of Martin Braecker as executive chef. The award-winning German national, and 22-year veteran in his field, was previously with Starwood hotels in Dubai and China.

Absolute Hotel Services India has announced the appointment of Shalil Suvarna as regional director of operations responsible for ensuring a smooth transition from project to operation stage for new properties/ renovations. With 21 years of experience, Suvarna has worked for Starwood, Carlson and Wyndham hotels among others.
Martin Braecker Shalil Suvarna

Minor Hotel Group has announced the appointment of Michael Marshall as senior vice-president commercial operations. Marshall joins MHG from Millennium Hotels & Resorts where he was VP sales & marketing for the Middle East and Africa.

Sherry Romello is Hilton Worldwides new senior director meetings and product management. Romello joined Hilton Worldwide from the US National Association of Convenience Stores where she held the position of vice-president meetings & conventions.
Michael Marshall Sherry Romello

The St. Regis Tianjin, has a new general manager. paul Cunningham started his hotel career at Claridges Hotel in London in 1990. After more than two decades with several leading hotel chains in the UK, China and South Korea, prior to this appointment he was GM for The Westin Hefei Baohe Hotel.
Paul Cunningham Sirima Rojprasitporn

Phuket health resort Thanyapura has hired Sirima Rojprasitporn as director of business development. Lausanne and University of New Haven-educated Thai national Rojprasitporn has previously worked at Raffles Grand Hotel DAngkor, Siem Reap and Raffles Hotel Le Royal, Phnom Penh, Kandooma Resort, Maldives and at Millennium Hilton, The Peninsula and The Metropolitan in Bangkok. Pan Pacific Hotels Group has announced the appointment of Chris Ong as general manager of Pan Pacific Ningbo and Pan Pacific Serviced Suites Ningbo to oversee the pre-opening team, and launch of the properties. Ong brings with him over 28 years of experience spanning Brunei, Australia, Malaysia, Indonesia, Myanmar, China and Taiwan.

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Marriott International has announced the appointment of paul Rushton as regional director of MICE sales Asia-Pacific. Rushton has 25 years of experience in the hospitality industry with leading hotels in Jakarta, Dubai, Bangkok and Sydney. This job will see him based in Singapore.
Paul Rushton Chris Ong

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