AHCT Sept 2013 Websize

Published since 1976
Vol 38 September 2013
PRODUCT PLACEMENT Sell the room and its contents
CLEAN AND GREEN Laundry equipment makes the grade
Hong Kong SAR HK$50 China RMB50 Singapore S$15 Malaysia RM30 Thailand Bt300 Rest of Asia US$10
GREASY DOES IT Olive oils Asian odyssey
Innovation. Motivation.
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Take the first step, visit www.technogym.com for our complete line of products or contact one of our local offices in Asia Pacific:
Cambodia: 90, Sihanouk Blvd, Phnom Penh (855) 23 995 566 mkexecutivetg@mwdecor.com.kh Hong Kong & Macau: Unit 3008, 25 Canton Road, TST, Kowloon, Hong Kong (852) 3116 2622 info_hk@technogym.com Indonesia: Jl. Radio 3 no.36, Kebayoran Baru, 12130 Jakarta Selatan (62) 21 2940 3448/3489 info-id@dynaforceintl.com Malaysia: 2/F, Bangunan Bangsaria, No.45E Jalan Maarof, Kuala Lumpur (60) 3 2287 9989 info-my@dynaforceintl.com Philippines: Unit 204 Alabang Business Tower, 1216 Acacia Ave, Muntinlupa City (632) 809-7134 inquiry@esports.net.ph Singapore: 1 Kaki Bukit Road 1, #02-14 Enterprise One, Singapore (65) 6842 3166 info-sg@dynaforceintl.com Thailand: 5-03, 5/F Ploenchit Center, 2 Sukhumvit Road, Bangkok (66) 2 656 7886 info-th@dynaforceintl.com
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elcome to the September issue of AHCT, the most trusted source of information on what is happening in Asia-Pacifics hospitality industry. Its funny how the best ideas are often the simplest. And, in some cases, those which have already existed in one form or another for many years. A case in point is Rebecca Los feature on how hotels mainly of the boutique variety are increasingly latching onto the idea of selling their various objets dart and design items to guests keen to take a lasting memento of their trip back home with them. Of course, the classic dressing gown has
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always been available for purchase (although since time immemorial some guests have regarded it as complimentary). But why has it taken so long for the industry to further exploit this potentially lucrative revenue channel? Read about how some properties are waking up to this retail opportunity on page 24. A typical snapshot of the current state of Asian hospitality on our other pages the rise and rise of induction technology; the continuing complexity of the recruitment industry, especially in the face of social media; the cocktail revolution continues apace, and much more. Finally a reminder that we have
relaunched our website, which is at www. asianhotelandcateringtimes.com Please check it out and let us know what you think. We need to hear from hospitality professionals about the constant developments in the industry, good or bad, so please 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 Michelle Cheng Andrew Dembina Don Gasper Zara Horner Rebecca Lo Michael Taylor Associate Publisher Sharon Knowler sharon@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
MacauHotel 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) 2013 Thomson Press Hong Kong Ltd
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www.asianhotelandcateringtimes.com
AHCT September 2013
CONTENTS
Volume 38 September 2013
MANAGEMENT 12 Holding on to your staff MARKET REPORT 18 Malaysia makes its mark TECHNOLOGY 20 The right software is key
Kowloon Shangri-La, Hong Kong Photography Koon Ming
NEWS INDUSTRY What premium whisky drinkers are ordering in China; good news for budding chefs; beef branding in Hong Kong
PRODUCT 46 Sleep Naked; an alternative way to get into your hotel room; supercharge your skin CULINARY 50 Wine with a Japanese twist; sensational puddings; ale and grappa
New-look Asian Hotel & Catering Times website!
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DESIGN 24 Product placement for hotels FOOD 30 Liquid gold olive oil floods Asia
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DRINK 34 The cocktail revolution EQUIPMENT 38 Cutting costs and carbon 42 Induction safer, cleaner and quieter
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52 54 56
Shop window
EVENTS AND EXHIBITIONS Events calendar The Hotel Show previewed Texcare previewed
APPOINTMENTS 62 Whos moving where
Advertisers Index
Alpha International Andy Mannhart Athena Tableware Boncafe Dexter Laundry Inc. Enjoi Food Hotel Asia Food Hotel China Global Search International HIFI Hosfair Hotels HR Limited iDeaS International Wine & Spirits Fair M.Schaerer Manitowoc Meiko Moet Hennessy Diageo HK Limited Nespresso Pevonia Santos Stolzle Suniture Technogym Texcare The Hotel Show Tiger Limited Top Hoteliers Tricolore Ltd Winitex WMF

Recruiting the next generation

October Spas Macau Security Dairy Jam Wine Spa amenities Tabletops November Loyalty programmes Hong Kong Property management systems Furniture Truffles Caviar Whisky Tea and coffee
53 47 29 IBC 41 31 61 55 11 59 49 13 23 57 25 43 27 37 OBC 16 & 17 21 33 9 IFC 61 58 39 15 35 51 45

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PRC develops a premium palate

A recent media and VIP event at the new Johnnie Walker House, Beijing five-floors of bars, and members club, restaurant, education area and shop (see below) in a luxury lifestyle compound in Beijing, spotlighted that the interest in premium whisky in China is no fad. Topend single malts and blends (as Johnnie Walker is) are getting equal space if not more on some bar and fine-dining restaurant drinks listings in the Chinese capital. According to Billy Tao, head bartender at Centro, Kerry Centre, Beijing, one of the citys most popular cocktail bars, the thirst for a premium dram is in full swing. We serve popular and well known brands such as [Johnnie Walker] Blue Label, Macallan 18 Years and Talisker 18 Years, he told AHCT, and these have been in high demand constantly, over the last few years. As for customer distinction between blends and single malts among customers, It depends, he said. Some customers think its not worth it to buy single malts by the glass. They would rather buy a bottle if living in Beijing, because it saves money and we can store it at the bar. We mostly use blends in mixed drinks. As for unadulterated premium whisky, Tao said at Centro most opt for straight up with oversized ice cubes. Some enjoy it with a splash of soda or water, he added, and we do have some patrons who love their premiums with warm water. Around the corner at the citys highest drinking establishment, Atmosphere Bar, at Summit Wing at China World, Beijing, head mixologist, Henning Neufeld, estimated the majority of spirits sold by the bottle and by the glass are single malt whiskies. Cognac demand has dipped in his bar, he confirmed, accounting for one in five bottled spirits sold, with whisky accounting for three, and other spirits one. At the moment we list 55 single malt labels, 16 different bourbons, 20 blended Scotch whiskies plus a small selection of Canadian and Irish whiskey, he tallied. Our 15 cognac labels start with VSOP, going through to vintage and 40 years old-plus aged cognacs. Our Armagnac vintages, unfortunately, dont sell often. The Chinese market is very brandoriented, Neufeld noted, as are age statements. One of the biggest single malt distilleries in Speyside is no longer able to supply the European market with their sherry wood aged whiskies, due to [it supplying] the great demand in China and Asia. Andrew Dembina
Old world meets 21st Century at Johnnie Walker House, Beijing
Johnnie Walker House, Beijing

Bolder, larger sibling to the firstborn in Shanghai (launched last year), Johnnie Walker House, Beijing, in Chien Men 23 compound, with Patek Phillippe and a Michelin-starred French chefs restaurant for neighbours, is evidence of a nation smitten with high-end whisky. Certain areas within its five floors are accessed only by (invited) members including tasting rooms where master blender Jim Beveridge conducts consultations for those interested in concocting a personal blend; the minimum order is 200 bottles, starting price RMB 800,000 (US$130,000). The atmosphere in this 1,500 square metre site is old world meets 21st-century. The ground floor display and retail shop area sets the mood a counter is made of copper the material used for distillery vats; American oak detailing the wood type used for casks; echoes of the original family grocery store distillery in Kilmarnock, Scotland; lamp
shades bearing vintage China and Hong Kong Johnnie Walker newspaper ads. The Whisky Culture Experience area available to the public by appointment offers a guided blending explanation, augmented by nosing and observing bulbous glasses of the single malt whiskies that are brought together. Elsewhere, in members lounges and a restaurant, vintage artwork bearing the brand dons the walls, around modern armchairs and low tables.
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Gaining a competitive edge

The World Association of Chefs Societies, which is known for setting high values in the training and developmental skills of young chefs, has chosen Friedr. Dick as a main cooperative partner in the field of knives and tools. When conducting their training, apprentices may find it difficult to maintain personal financial stability. Given the importance a knife plays in the day to day professional demands, a young chef should never skimp when selecting the right knives. A forged basic/starter model found in Friedr. Dicks Active Cut Series is affordable and a sufficient alternative to an expensive design series knife. Later in their career chefs can upgrade to a more exclusive model like the Friedr. Dick 1905 Series or the 1893 Series which is highlighted by the impeccable Damascus steel design. Friedr. Dick offers a complete range of knives, sharpening steels, ancillary items for chefs and butchers as well as grinding machines. The long-standing tradition and experience of manufacturing products for chefs and butchers allow a continuous development of innovative products. Input from customers, especially end-users and own ideas are converted into high quality products.
Beer ahoy!
At Chm Chm Bia Hoi and Eatery, chef Peter Cuong Franklin has reinvented the Bia Hoi culture and Vietnamese street food experience for the Hong Kong market. Moving away from the menu of pho served in the former Chm Chm private kitchen on Wellington Street, Chm Chm Bia Hoi and Eatery has been recreated on SoHos Peel Street as a casual hangout where drinks and conversation are accompanied by a menu inspired by the street food of Vietnam. Bia Hoi in Vietnamese is used to refer to fresh draft beer brewed without preservatives making it more wholesome than most. More than a drink, the term is commonly used to define the social experience of enjoying a local beer, with friends or family, on the side of the street. Chm Chms range of beers includes popular Vietnamese brands Saigon, 33 and Sapporo, and European draft beers Estrella Damm and Budejovicky Budar, all served in short glasses.
Wheres the beef?

Eblex, which represents beef and lamb levy payers in England, is launching a brand identity exclusively created for the Hong Kong market. The new brand English Beef The Royal Standard has been created to give visual expression of the beefs quality. According to Eblex, the brand signals a superiority born of the ancient traditions of grass fed rearing, cross breeding and maturation that are responsible for the rich flavour and high nutritional value of English beef.
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School meals
School Food a restaurant chain specialising in Korean popular snack food has opened in Causeway Bay, Hong Kong. With the motto of Dreamy Taste in Your Mouth, School Food has created a new trend of modern Korean cuisine combining the concept of a restaurant and casual Korean food. The first School Food was founded 10 years ago in Korea and seeks to reinterpret Korean tradition by offering a creative and modern approach to Korean cuisine. The concept has become very popular in Korea and expanded quickly, encouraging locals and people from all over the world to enjoy the native flavours of Korea with a cool, stylish twist.
Good news for Worldhotels
The global vice president of marketing and sales of Worldhotels, Paulo Salvador, recently visited Hong Kong for a summit with the companys Hong Kong and China hotels. Worldhotels new online strategy, especially its new website, has demonstrated a revolutionary sales boost a strong increase in reservations by 64% and in revenue by 60% through the websites direct online booking, (comparing January to April 2013 to the same months in 2012).
Worldhotels is one of the leading groups for independent hotels worldwide, with a portfolio of 500 hotels in 250 destinations spanning 65 countries worldwide. Through a comprehensive range of services that includes global marketing, sales, training, e-commerce and distribution and technology, Worldhotels backs independent hotels with the power of a global brand while allowing them to retain their individual character and identity.
Tree-mendous
Balis newest five-star resort is named for its forest setting, and Rimba Jimbaran Bali has taken this concept even further by planting over 50,000 trees to reduce its carbon footprint ahead of its opening this month. Rimba will be a 297-room hotel located within Ayana Resorts 77-hectare grounds overlooking Jimbaran Bay, just 12 kilometers from Balis airport. Under the same management, Capella Hotel Group, Rimbas forest ambience and unique facilities expand on Ayanas 368 rooms and villas and ocean front setting, offering guests the best of both worlds. Rimbas name, which is Indonesian for forest, reflects its setting and sustainable design, and its story dates back to before Rimba was officially christened. The eighthectare area on which Rimba sits was previously known to local villagers as bukit alas Jimbaran, which is old Sanskrit for Jimbaran forest. The tree-planting programme is part of the hotels commitment to preserve Rimbas natural surroundings.
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All aboard!
Designed specifically with group and event travel in mind, Orient-Express Hotels (OEH) has launched orientexpress.com/events, an easy to navigate website that offers in-depth yet easy to find information and technical content on each of the 45 hotel, train, cruise, and restaurant businesses within the luxury travel companys portfolio. It is a first for OEH and is aimed at those who are searching for inspiration in creating authentic one-of-a-kind experiences and who are keen to discover the latest news, group offers, and the unique event spaces on offer. Regularly updated with the most current content to ensure stress free planning, the new website is broken down into different sections, making it easy for readers to find the information they need for both leisure and corporate group travel under one roof. At the start of each event page is Our Promise, which outlines OEHs commitment to group travel.
News from paradise

Luxury hotel company The Oetker Collection has added another property to its portfolio: Fregate Island Private in the Seychelles. The luxury retreat occupies an entire private island in the Indian Ocean. Beautifully crafted and nestled into the coastal line, its 16 residences ranging from 400 to 700 square meters are naturally secluded. They all have their own terrace, private infinity pool and jacuzzi. On the island, guests also enjoy seven beaches with the possibility to privatise their own, including the beach acclaimed among the 10 best beaches in the world.
With a clean conscience OZO opening 2016

Thailand-based ONYX Hospitality Group will be opening a new property under its OZO brand in Penang, Malaysia in 2016. Located on the edge of the UNESCO heritage site in the centre of Georgetown, OZO Penang will be the first OZO property in Malaysia. Scheduled to welcome its first guests in 2016, the property will offer 132 guestrooms as well as meeting rooms, restaurants and a fitness centre. OZO is the latest brand from ONYX Hospitality Group, known for its upscale Amari brand in Thailand and the Middle East. Practical yet stylish accommodation aims to exceed mid-market expectations offering value and comfort for travellers looking for insider experiences, combined with good connectivity and a great sleep, revitalising the idea of smart travel. Clean the World, the largest global recycler of hotel amenities, has partnered with Sands China and established its first international presence in Hong Kong and Macao serving the hospitality industry in Asia. Clean the World is a social enterprise committed to protecting the environment and saving lives by collecting and recycling used hotel soaps to help fight the global spread of preventable diseases. Sands China is a key sponsor for this environmental and lifesaving initiative, participating with over 9,000 guestrooms of its Cotai Strip Resorts and Sands Macao properties.
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Touching down at Kai Tak

Pentahotel Hong Kong, Kowloon has become the first international brand hotel in the fast-emerging Kai Tak area of Kowloon East. As with pentahotels in Europe, the neighbourhood lifestyle pentahotel is designed as a gathering spot for the local community and a home base for independent-minded travellers keen to discover the colourful surrounding neighbourhoods. The 32-storey pentahotel Hong Kong, Kowloon, a few minutes walk from the Diamond Hill MTR station, features 695 practical, New York loft-style inspired guestrooms. The hotels contemporary rustic dcor is complemented by whimsical cultural references, injecting Hong Kong-style pentafun around every corner. Pentahotel commissioned iconic local design brand G.O.D. to produce the playful, graphic in-room heat-sensitive mugs for guests. G.O.D.s innovative, Hong Kong-inspired accessories are also be available in a maxibar vending machine. In support of up-and-coming Hong Kong designers, pentapeople on the frontline will sport uniforms designed by local sleek-and-chic fashion label 4A Like Black.
A first for Dusit

Dusit Fudu Hotels and Resorts, the joint venture hotel management company between Thailand-based Dusit International and China-based Changzhou Qiao Yu Group, has opened dusitD2 Fudu Binhu Hotel Changzhou in Jiangsu Province. The soft opening marks the groups first project in China, as well as the first Dusit-branded hotel to open in the Peoples Republic. With views over West Taihu Lake and conveniently located in the Wujin Hi-Tech Industrial Zone, the hotel aims to meet the increasing demand for high-end accommodation for business and leisure travellers to the city. The hotel, housed in a gem-like structure, offers floorto-ceiling windows overlooking the adjacent lake from 35 to 150 square metre guestrooms. It is located 30 minutes from Changzhou Benniu Airport and Railway Station, 15 minutes from downtown Wujin and is accessible to and from various expressways. The hotel also offers guests three dining outlets, as well as meeting and function rooms.
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Pic: Shangri-La Hotel Tokyo
Supply and
demand
As the Asian hospitality industry develops apace, the demand for skilled and qualified staff at every level is rising. What strategies can groups employ to secure and retain the best talent? Zara Horner investigates
ospitality recruitment trends this year indicate the prevalence of intense hiring competition with attendant retention issues increasing dramatically. Nowhere is this more obvious than in the industrys fastest growing region. New properties open across Asia on an almost daily basis, and finding enough experienced staff is a problem for most groups. But as Darryl Agon points out, The hospitality industry is different to others. The executive director of Agon Hotels and Resorts and Agon Hospitality Recruitment, a family-owned business of more than 100 years standing, says that the fundamental candidate requirement is a hospitable disposition. And this may not always be taught, but more it is found in the DNA of a person. The propensity to smile, to serve, to be helpful, is not limited to experienced hotel staff. For Agon, role models and mentoring programmes are proven training methods. Examples in textbooks about handling customers, or case studies about preparing marketing plans are a good base to start from, but actual life experiences are invaluable. Many hotel schools have a practicum included as a prerequisite for graduation now.
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Hard to find soft skills
Soft skills such as empathy, the ability to handle stress, social skills, leadership, and ethics, have always been at the core of any successful hospitality venture for Bertrand Petyt, crew operations manager at V.Ships the Monaco-based group which offers global recruitment solutions to cruise ship operators, luxury yachts and high-end hotels and resorts. Hotel schools have traditionally focused on hard skills, or techniques, bemoans Petyt. But, with todays changing job market as well as brand differentiation issues, employers are more interested in ensuring that applicants come with the right set of soft skills, and will provide internal branded hard skills training or support. Petyt says retention has become a growing issue as the hospitality industry now competes with other industries for the same candidates especially on the qualified higher level jobs. He says trends are moving towards more aggressive job jumping and opportunity seeking from candidates.
In order to develop and hold on to wellexperienced hoteliers, training and retention are key aspects to be dealt with daily Veon Tsang, HotelsHR
This is a very global market, with candidates geographically flexible. Hospitality companies have to focus more on retention tools such as training, employee welfare and management development programmes, as well as social or local benefits to stabilise and optimise retention, especially for the more qualified positions. Its an issue Agon enlarges upon. Youngsters enjoy being challenged, so it is important to keep this in mind and offer clear paths for their careers. And they define challenge differently, such as the chance to work in various departments, the opportunity to travel and work in a new property, or to have greater empowerment to handle guest needs.
General Manager
Director of Sales & Marketing
Director of Human Resources
Director of Food & Beverage
Cant get the staff
There have always been insufficient numbers of qualified labour in the hospitality industry due to an ever-increasing number of properties being built and tough working hours, says Veon Tsang, managing director HotelsHR a Hong Kong-based hospitality executive search firm specialising in Asia. The trend is to hire more inexperienced workers. And in order to develop and hold on to well-experienced hoteliers, training and retention are key aspects to be dealt with daily. With budgetary constraints an everyday consideration, Tsang has noticed a more local approach to recruitment. Positions which used to go to foreigners are now open to local talent, giving them more opportunity of internal transfer or career advancement. With tougher competition, hotels are coming up with more
Established in 2002, HotelsHR is recognized as the leading hospitality recruitment specialist assisting clients in employing senior executives in Asia Pacific. Headquartered in Hong Kong with regional offices in Beijing and Shanghai, we aim to create an efficient connection between our clients and candidates.
For Job Opportunities, please visit: www.HotelsHR.com
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With new properties opening across Asia on an almost daily basis, hiring and retaining quality staff has become a huge issue (pic: Hong Kong Polytechnic University)
Veon Tsang, managing director HotelsHR, says with budgetary constraints an everyday consideration, she is noticing a more local approach to recruitment
attractive training methods and career prospects to lure talent. Graduates are given the opportunity to undergo management trainee programmes which rotate them through departments and accelerate their path to management. Some companies opt to send managerial staff overseas for further education and training, which not only ensures they are more qualified, but also keeps them with the hotel for at least 12 months, Tsang says. For an hotelier to be successful, personality, EQ (emotional intelligence), communication and language skills are proving increasingly important, Tsang emphasies. So is grooming. These have not changed much over the years. The ability to foresee trends, deal with difficult situations and staying calm under pressure are of the essence, as well as attention to detail. The need for good multiple language skills is increasingly important. And retention, Tsang says, can involve tangible and intangible approaches. Salary increases, bonuses, overtime pay and extra days off are all visible retention methods. Advancing career prospects, public recognition, awards, a harmonious work environment and developing a corporate culture are ways companies achieve longterm commitment.
Selling China
Darren Agon, Agon Hospitality Recruitment: youngsters enjoy being challenged, so it is important to keep this in mind and offer clear paths for their careers Rene Schillings, TOP Hoteliers many a hotel manager will admit to being in places against his or her choice, just biding their time until a better job offer or promised transfer and promotion comes along
Continuing the theme, Rene Schillings says recruiting talent for the hotel sector in Asia, and particularly China, is challenging for those properties and secondary cities that have little to offer in terms of city life and facilities other than the job. The managing director of hospitality executive search firm TOP Hoteliers says that in a market where talent is in severe shortage, the destination has to be sold.
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Because of this well documented problem, Schillings notes expatriate candidates ask for extra compensation, turning China into a hardship posting, which it was in the 1980s. For Schillings it is essential when recruiting on any scale to be more in tune with todays reality. To either not over-promise when hiring, or just accept that turnover is a fact of life in hotels and especially when the location does not lend itself for people to stay very long. Retention can be improved by offering superior staff facilities. People need a community that provides things like schools, hospitals, shopping and transportation. And these are developments that hotel operators seldom influence.
Social skills
Eight out of 10 eligible candidates will decline a job opportunity based on location. For a recruitment firm, jobs in these locations are more work, and the risk that an employee, once hired, leaves within a short period, is high. Schillings says a different approach in pre-selection is required. We guide good candidates toward accepting the job in order to achieve a solid job placement with potential to move in the near future. Many a hotel manager will admit to being in these places against his or her choice, just biding their time until a better job offer or promised transfer and promotion comes along. As a result, Schillings says hotel groups have to accept turnover of staff both rank and file and management will inevitably be higher than other parts of the world. Weve never found it difficult to find top talent interested in working in Beijing, Schillings says. But lately potential candidates are declining the opportunity as they have heard about the pollution. We are also getting applications from people already working there claiming that the pollution is driving them to look for employment elsewhere.
Social media has opened up different recruiting avenues and possibilities, says Agon. It also puts pressure on hoteliers to perform at their best as intensified competition reaches all aspects of an operation. With social media, all actions are amplified, both good, and not so good. And they are shared. Social media has made important strides into the recruitment process, according to Petyt. We use social media extensively. Social media is fast becoming an important tool to ensure brand awareness and attract the right candidates. And for Tsang, Hotels are paying more attention to their websites, and are encouraging candidates to apply directly through them in order to lower recruitment costs. LinkedIn has improved the efficiency of recruiting tremendously by providing insights which were not easily reachable previously. On the other hand, there is a loss of privacy and confidentiality with LinkedIns open platform. Many senior executives are wary of this, so we continue to take on a third person role, scout these executives and act as a bridge. Although competition has become fiercer as start-up companies take advantage of this easily accessible information, there is still a need to source a full CV and establish direct contact with candidates and clients in order to produce a perfect fit.
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The 412-room Grand Hyatt in Kuala Lumpur opened earlier this year Shangri-La Hotel, Kuala Lumpur
Cheap and cheerful

alaysias tourism industry has been generally buoyant over the last two years, and the general consensus is that the best is yet to come. The Malaysian government is hoping to attract 36 million travellers by 2020. One of the countrys top draws is its relatively affordable prices, making it one of the worlds top value for money travel destinations. This is also why Kuala Lumpur, the countrys capital, has become one of the most popular cities for tourists, says Tay Sock Pheng, director of global sales, South-east Asia, Preferred Hotel Group. The country has remained within the top 10 of the United Nations World Tourism Organizations list of Most Visited Countries for 2012, clocking in more than 25 million tourist arrivals last year. With the current
The Malaysian government is targeting 36 million inbound tourists by 2020 as the country makes the top 10 most popular travel destinations list again, reports Michael Taylor
Sentral, a prime location in the heart of the city that has the advantage of being a transportation hub and one of the designated Multimedia Super Corridor (MSC) locations, Tay says. A government designated zone, the MSC is designed to leapfrog Malaysia into the information and knowledge age. The Preferred Hotel Group has big plans for Malaysia. We are looking to increase our footprint in the country in the next two years with hotel member representations across all our brands Preferred Hotels & Resorts, Summit Hotels & Resorts, as well as Sterling Hotels, Tay says. None of this is happening in isolation. The Malaysian government has thrown its weight behind the development of the countrys travel industry.
boom in business, it has become an even more attractive destination for both business and leisure travellers. According to the Malaysian Tourism Board, there were 2,724 hotels in the country in 2012, running an average of 66% occupancy at an average room rate of US$110 per night. Key source markets for both business and leisure segments included domestic travellers, regional visitors from South-east Asia, China and the Middle East. New kids on the block include a 412room Grand Hyatt in Kuala Lumpur, which opened earlier this year, an Aloft Hotel by Starwood and a Majestic Hotel by YTL.
Coming on line
The room supply is expected to increase by 7% in 2014, with more hotels coming on line, especially within Kuala Lumpur
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Bunga Raya Island Resort & Spa
Gillian Tan, Gayana Eco Resort and Bunga Raya Island Resort & Spa Travellers are staying for longer and starting to explore the destination during their visit
Johan Chan, Shangri-La Hotel, Kuala Lumpur Business quite stable, with average occupancies for 2013 almost the same as in 2012, around 80% Gayana Eco Resort
Weve noticed how the government is getting more involved in investing in travel infrastructure, says Marius Gamser, communication and guest services manager at Ovolo Hotels. The Malaysia Tourism Transformation Plan has been set up to push the goal to achieve 36 million tourists by 2020. How attractive a market is Malaysia for hotel developers? Malaysia is one of the top 10 most visited countries in the world and considering the regions growing appetite for medium-haul travel wed expect the numbers to improve, Gamser says. With warm weather, eco-diversity and a great retail landscape, it should continue to thrive as a tourist hub. And what are the groups plans for the country? Malaysia is certainly an interesting market for hospitality, Gamser says. From the outside there appears to be a glut of hostels, lower market players and a few fivestar hotels, with little in between. Because of this, I think travellers would be receptive to our boutique hotel designs and our signature all-inclusive Ovolo services such as free breakfast, free wi-fi, free minibar and free happy hour. According to Johan Chan, director of
sales and marketing at Shangri-La Kuala Lumpur, the Ministry of Tourism has been actively promoting the country, which has helped to create greater awareness of it as an attractive holiday destination. Efforts include many more interesting eco tourism packages being introduced and turning Malaysia into a shopping paradise, as well, Chan says. Hotels generally support the ministrys efforts by having more local food promotions and cultural activities. With the government and Tourism Ministry designating 2013/2014 as Visit Malaysia Year, we should be able to see stronger arrivals. In order to promote business travel, the government has given a 100% tax exemption to tour operators in Malaysia for the next three years to drum up numbers. Business for us has been quite stable, and the average occupancy for 2013 has been almost the same as in 2012, around 80%, Chan says. We predict that the next 12 months will be quite normal as there are no major international events on the cards.
Adventure travel
According to Gillian Tan, owner of Gayana Eco Resort and Bunga Raya Island Resort & Spa, both of which are members of Preferred Boutique, the hospitality industry in Sabah,
Malaysias eastern-most state, has been picking up dramatically over the last few years because of the regions unique culture, beautiful natural environment, wonderful food and excellent accommodation. We have seen incredible growth in 2013 with travellers coming from new markets, Tan says. Travellers are beginning to look for new experiences and want to visit new destinations they may not have visited before. This makes Sabah the ideal destination as they are able to experience a bit of everything in one vacation. Is adventure travel Malaysias wave of the future? We are realising that travellers are staying for longer and starting to explore the destination during their visit, Tan says. Instead of spending time at one hotel or resort, guests are tending to go diving, explore the jungle, take river cruises, visit local markets and even climb Mount Kinabalu. They are also choosing to stay in luxurious independent properties offering five-star service. There is also a lot of emphasis on the local cuisine as travellers are becoming intrigued and want to try the local delicacies. One of the key factors affecting the hospitality industry is accessibility. With increased direct flights and extensive marketing efforts, we have seen an increase in bookings over the past 12 months, Tan says. Business has actually picked up dramatically in 2013. This is partly due to the joint marketing efforts of the tourism board, airlines and local partners. As word gets out, more and more people are venturing to Sabah for a taste of nature, adventure, local cuisine, and luxurious relaxation. With a vibrant local community, and abundant natural surroundings, the destination has plenty to offer curious travellers.
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Delivering the goods

Sample screens of the Channel Analysis charts in MICROS Channel Manager
Selling rooms and services at the right price, at the right time, to the right people, is all about the right software, Zara Horner discovers
o best maximise returns, more and more players in the hospitality industry are installing increasingly sophisticated software systems. As with every aspect of IT it is an area which is changing on an almost daily basis with suppliers constantly updating their yield management offerings, and with some success it would appear one leading hotel group recently credited its new system for additional revenues of US$100 million per year. Since the global financial crisis, focus on revenue management has increased as it is becoming harder to improve performance, notes Niels Mekenkamp, vice president EzPLUS Services and InforEzRMS. Where in the past increasing rates would almost automatically lead to higher revenues this is no longer the case and hotels have to find different ways to maximise revenues. Although we had seen crises in the past, this was the first one in the new age of complete transparency because of internet and social media. Due to this new complexity it became harder to manage business using traditional market segments and as a minimum channels had to be added to the equation. As a consequence, yield management has become selling the right room to the right person at the right price, at the right time for the right length of stay, through the right channel. Grahame Tate managing director Asia Pacific, IDeaS a software as a service company goes further, saying Asia faces some unique challenges. Some areas have demand generation challenges and others have demand management challenges. Hotels are selling their
rooms through the same mechanisms but the way they implement revenue management is derived by their market requirements and the revenue management domain knowledge they have access to either locally or in-house. Revenue management is no longer one size fits all with technology being the silver bullet, it needs to be a true solution consisting of services and various software programs that address the specific environment the hotel is operating in. Yield management is about forecasting demand and hoteliers are increasingly looking for systems that track fast-changing market trends and react quickly to the factors that influence todays competitive markets and customers behaviour.
Multiple factors
Accuracy is important, and forecasting models today need to take into account as many variables as possible beyond the historical booking data used in traditional models, explains Kartikeya Tripathi, regional director hotel distribution Asia Pacific with technology solutions provider, Amadeus. Travellers are increasingly comparing prices and bookings online, and have access to all kinds of information they didnt before, Tripathi says. Hoteliers now need to integrate competitors rates into their forecasts as well. Latest software needs to analyse detailed booking and stay data, and move beyond traditional segmentation to personalisation of booking channels; that way prospects for driving up revenue while retaining guest loyalty are improved, adds Tripathi. Amadeus is moving towards dynamic forecasting models that
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compute forecasts and provide real-time recommendations multiple times a day. The proposed optimisation strategies are calculated in real-time and can be adjusted dynamically, ensuring accurate and reliable business intelligence 24/7. Mekenkamp agrees more systems are using competitive pricing to set rates. This is a trend that was brought to us by retail sites, where price matching became the norm. Some systems set hotel rates by evaluating competitor pricing and looking at the number of rooms a hotel still has for sale. This can be a good strategy, however, it can also lead to price wars which are really only damaging for hotels. In our EzRMS system, we allow hotels to see competitive data, and based on parameters recommend competitive rates, but we have not automated this in the algorithms as we feel it can potentially do more harm than good. In addition to competitor rate information, Mekenkamp has noted a focus on aggregated review site data. Having a low review aggregator score can have a significant negative impact on business. So the next generation systems will include this in its models and algorithms. Regardless of location, there are key elements in the science of revenue management, says Jean Francois Mourier, CEO of Revpar Guru. The ability of a hotel to quickly adapt to changes plays a big role in financial success. Understanding the competition, their product and position is essential to make optimal decisions, Mourier says. Specifically in Asia, the increase in room supply has held back ADR performance and kept occupancy levels almost flat, mainly
One leading hotel group recently credited its new system for additional revenues of US$100 million per year
affecting high-end properties. As a result, Mourier says more hotels are adopting different software tools. Besides the essentials such as rate shopping, channel managers and revenue management systems, we are seeing improvements to hotels website content and booking engines to increase direct sales.
Greater agility needed
Tripathi agrees that systems need to be more agile in delivering innovative guest services, generating new revenues and responding to market changes. The trend now is away from multiple price points for different market segments towards dynamic pricing changing prices over time linked to demand uncertainty, seasonality and a host of additional elements such as competition and market trends. Like its industry colleagues, Amadeus advises a degree of caution with rate reductions linked to pure dynamic pricing not all customer segments respond to rate changes with more demand, Tripathi points out. The Amadeus Revenue Management solution provides hoteliers
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Jatin Bhatt, MICROS-Fidelio Asia Pacific integration and seamless connectivity should be an integral part of any hotel solution, with single points of control Grahame Tate, IDeaS hotels are selling their rooms through the same mechanisms but the way they implement revenue management is derived by their market requirements and the revenue management domain knowledge they have access to either locally or in-house
Revenue management is no longer one size fits all with technology being the silver bullet, it needs to be a true solution consisting of services and various software programs that address the specific environment the hotel is operating in Grahame Tate, IDeaS
with market intelligence insights. The market pricing feature combines publicly available rate information from both major web rate shoppers and the Amadeus system, enabling a holistic view of the market. For Jatin Bhatt, product manager revenue systems MICROSFidelio Asia Pacific, while yield management has not changed much, such is the overlap between revenue management and channel management they can no longer be considered in isolation. Aside from the traditional channels of central reservations offices, global distribution systems and websites, the surge in online travel agents (OTAs), social media and mobile applications now play a big part in how to manage, he says. Since the global financial crisis, OTAs have become an important source of hotel booking in Asia, Bhatt says. Integration and seamless connectivity should be an integral part of any hotel solution, with single points of control, Bhatt says. For example, MICROS has extended the level of integration to our Opera property management system (PMS) with the MICROS Channel Manager in partnership with Siteminder, whereby rates and inventory availability are seamlessly uploaded to the various OTAs, and bookings from the OTAs are automatically downloaded into the PMS, Bhatt explains. The next development will be integrating social media into the booking equation through MICROS e-Commerce solutions.
Travellers are increasingly comparing prices and bookings online, and have access to all kinds of information they didnt before ... hoteliers now need to integrate competitors rates into their forecasts as well, says Kartikeya Tripathi of Amadeus.
The social yield
Social media already has a huge impact on the way hotels communicate and engage, says Bhatt. However, how hotels convert that engagement to actual bookings is the dilemma.
MICROS has developed the Social Media Booking Engine integration with the PMS. It will enable customers to book directly via, say Facebook, without diverting them to the hotel website, as is currently done. This allows targeted campaigns. Social media, review sites and mobile technology will be the target now for Mekenkamp. Social media is already a big focus for most hotels and in the short-term it will only become more so. The question is, will it last, and if not, how long will it last? Mekenkamp also believes review sites will become more proficient at eliminating bad or fake reviews, leaving only valid and genuine ones. So hotels will become obsessed by review scores as they see the increased link between scores and demand. Mobile technology will have a distinctive impact, and for Mekenkamp, deserves extra attention. I foresee a periodic shift between device types. Consumers get bored of brands and devices very quickly. We are seeing the first signs of disappointed Apple junkies, so should it remain the IOS main focus? Meanwhile, IDeaS is working with a number of social media analysis companies to understand the impact of positive and negative reviews on short term pricing decisions as well as longer term planning, says Tate. At this point it would not be prudent for me to say too much on this, but its definitely an area that is on our radar. Total revenue management has been bandied around for some time to be inclusive of not just the rooms component but also the other revenue streams such as banqueting and spas, Tate continues. Its now a reality at IDeaS. We have recently made some significant advances in total revenue management and its planted firmly on our road map for 2014.
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placement
Product
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Hotel Indigo Shanghai On The Bund
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Hotels are increasingly capitalising on their captive audience by stocking guestrooms with designer products for them to try and purchase, writes Rebecca Lo
ilm studios have known for decades that a great movie experience means lucrative retail sales for affiliated products. It makes sense. Movie fans want to take home a little of their memories and what better way to capitalise on that fact than for studios to partner with toy, apparel and other merchandise manufacturers on branded items sprinkled with some of that stardust. The same concept applies to memorable hotel stays. While it has been common for years for many hotels to offer bathrobes for sale, the industry has been slow to respond to the retail opportunities built into guestrooms. For luxury operators such as Mandarin Oriental Bangkok, products exclusive to the Authors Wing such as Santa Maria Novella products with the full range only available in its 17th Century apothecary boutique in Florence, Italy are for sale in its gift shop.
Photography Rebecca Lo / courtesy Hotel Indigo Hong Kong / Hotel Indigo Shanghai on the Bund / Hong Kong Polytechnic University Hong Kongs Spicy Innovations iFly Pad allows guests hands-free usage of their smart devices
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Hong Kong Polytechnic Universitys Tomorrows Guestrooms competition prize-giving from left to right: David Fallarme, marketing executive, Spicy Innovations Limited; Jacob Robfogel, chief information officer, Fingi, Inc.; Silvio Reale, CEO, VDA Asia Pacific Limited; Terence Ronson, chairman of the competition; Richard Hatter, GM, Hotel ICON; Dr Basak Denizci Guillet, assistant professor of the School of Hotel and Tourism Management and coordinator of the Tomorrows Guestrooms project; Professor Kaye Chon, dean of the School of Hotel and Tourism Management and chairman of the competition; Louis Sung, account manager, Brintons Carpets Limited; Jason Wu, general manager, Bartech; David Kam, general manager, DNet Solution (HK) Company Limited; David Rees, managing director, VP of Asia-Pacific, Salto Systems Asia Pte Ltd; Alan Sun, general manager, Service Technology Partners Limited
Shopping bags at Indigo Hong Kong
Yet in many hotels, their guests may not have the time to shop for souvenirs during a business trip or jam-packed tour. Thats where Hotel Indigo gets it right. The boutique brand of InterContinental Hotel Group is all about neighbourhood experiences. Although it is part of a large international operator, each property is small and prides itself on offering authenticity. Hotel Indigo Shanghai on the Bunds design references the citys shipping heritage and the citys legendary writer Eileen Chang, the author of Lust Caution that was made into a 2007 film by Ang Lee. For its decorative products, Indigo Shanghai worked with Shanghainese artist Wang Shu, who developed a series of small ceramic sculptures on display in guestrooms. The products are available in Quay boutique on the sixth floor, where the hotels all-day dining cafe, guest lounge, business centre and concierge services also can be found.
Neighbourhood stories
Both Hotel Indigo Shanghai and Hotel Indigo Hong Kong were styled by Italian-Australian Thomas Milazzo. He is very familiar with our brand and what we are trying to achieve, says David Lam, director of sales and marketing at Hotel Indigo Hong Kong. At all of our hotels, our products are focused on each property and its neighbourhoods story. Hong Kongs products relate to Wanchai (a colourful downtown district) and our location across from the oldest surviving post office in the city. One of the most prominent decorative objects underscore the relationship the hotel has with its neighbouring building. An oversize $2.46 stamp with Queen Elizabeth IIs profile is a featured as artwork on guestroom entry walls. The number refers to the hotels street
Retail corner at Indigo Hong Kong
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address on Queens Road East, while the nature of the piece itself instills a sense of place along with being a striking reminder of the citys colonial past. Other items cleverly incorporated for guests to use and perhaps purchase are handy shopping bags emblazoned with the neighbourhoods street names on a fabric inspired by mail bags. These collapse easily, allowing guests to tuck them into their briefcase or handbag, while giving them a sustainable option for their souvenir purchases. The bag has proven to be a popular souvenir item in its own right. A lot of guests like our products, says Lam. Due to this demand, we meet it. Thomas concept for the products called for a lot of colour and the use of local designers. You cannot buy our products anywhere else. They make good souvenirs at reasonable prices and offer a unique Wanchai flavour. Each product has its own story and helps to engage the guest in the place where they are staying. Guests enjoy using them in their rooms and it becomes a tangible memory of their trip if they buy it. Our shopping bag and bathmat are our best sellers. Hotel Indigo Hong Kongs bathmat features schools of swimming goldfish against a turquoise background, and are a contemporary take on a traditional Chinese theme. Other products include teapot and cup sets, cushions depicting goldfish or Chinese characters, ceramic statues of cherubic Kung Fu masters and blue lacquer amenity boxes. Our small amenities box includes a discreet, stylised version
Cushions and goldfish bathmat at Indigo Hong Kong
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Each product has its own story and helps to engage the guest in the place where they are staying. Guests enjoy using them in their rooms and it becomes a tangible memory of their trip if they buy it David Lam, Hotel Indigo Hong Kong
Shanghainese artist Wang Shu has developed a series of small ceramic sculptures for display in Indigo Shanghai guestrooms
of our logo, says Lam. And the small kung fu master statue was featured in an exhibition in London recently.
Real life scenarios
Hotel Icon in Hong Kong goes one step further it tests out product for owners and operators to determine if they are suitable for incorporation into their properties, allowing them to try them out in real life scenarios. Earlier this year, the Hong Kong Polytechnic University held an online competition to solicit innovative products for what may become tomorrows guestroom, also the title of the competition. PolyU received 20 entries and prototypes were made by the participants for submission. A committee of judges determined eight winners; it was chaired by Terence Ronson of Pertlink and coordinated by Dr Basak Denizci Guillet, professor at PolyUs School of Hotel & Tourism Management. The products were integrated into three guestrooms in Hotel Icon and can be booked through the school for anyone interested in staying in one of these rooms of the future. The award winning products have been seamlessly integrated into the rooms and will be available for use in the rooms until the end of 2013, for a total period of six months. The international collection of winners include Singapores Bartech, whose Neobar and E-Tray allow operators to better monitor guest behaviour through mini bar selection. American company Brintons Carpets high-definition woven carpet can include up to 32 colours to give precise patterns and hues in soft flooring.
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Hotel Indigo Hong Kong features an oversize $2.46 stamp on guestroom entry walls to mark the relationship the hotel has with its neighbourhood and Athena Tableware.pdf 1 16/8/13 3:12 PM in particular its location across from the oldest surviving post office in the city the number refers to the hotels street address
Hong Kongs DNet Solution won with SuperDock DN7000, a bedside device that is both a clock and can play any smartphones playlist simply by placing it on top. American company Fingis Guest Communication Centre allows multiple smartphones to be charged at the same time without cables while also acting as a music and information hub. Spains Salto Systems Asia introduced AElement, a wireless locking system to secure guest room doors while providing real time audits of guest behaviour. Hong Kong-based Service Technology Partners Tely, a program that allows guests to interface with the concierge via their television for room service, direction finding and other interactive requests. Hong Kongs Spicy Innovations iFly Pad is a device that allows guests hands-free usage of their smart devices, while Bangkoks VDA Asia developed Hotel on Air to give guests a downloadable app, which allows them to virtually experience the hotel prior to staying there. According to TripAdvisor, guests love our design, says Richard Hatter, Hotel Icons general manager. Its a normal guestroom overlaid with useful technology. While our focus is to interest operators, some products, such as the iFly Pad, will be available for sale to guests. We can point them in the right direction to obtain the others. This competition is just the first we will have the bathroom of the future and entertainment of the future in upcoming competitions.
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oil
Essential
Lorenzo oil range from The Green Olive
Pic: Shanghai Duproch International
Long renowned for its healthgiving properties as well as its rich taste, olive oil is used extensively in Mediterranean and European cuisine and is becoming increasingly popular across Asia. What are the latest trends in olive oil and what are chefs using, asks Michelle Cheng
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Ideal for high volume frying e.g. for fast food outlets or making nuts & snacks
There are few suppliers offering a genuine premium, healthy and stable frying oil that makes higher quality products and cash savings from 30%+*.
xtra virgin olive oil can be used with every course of a great Italian meal, all the flavours will explode in your mouth! laughs Giuseppe Ferreri, head chef of one of Hong Kongs top Italian restaurants, Lupa. I definitely use extra virgin olive oil, because it comes from the first squeeze of the olives. All the properties of the olives remain in the first pressing. It is rich and full of taste. Ferreris passion for quality olive oil is evident. Olive oil has multiple uses; preservation of food is one of them. Back in the days when fridges didnt exist, we cooked the food and put it in extra virgin olive oil to preserve it, because fresh vegetables or other foods were not available all year around. His favourite uses of olive oil include blending it with lemon juice or balsamic vinegar and serving it with bread. Lighter oils can be used on salads; stronger oils can be used in pasta and meat dishes. Doctors also suggest cooking with olive oil it is rich in omega 3. Cooking with this oil you dont get the bad chemicals that come with cooking with others, such as palm or seed oils. And the smoking point of extra virgin olive oil is 220oC, compared to 180oC of most other oils. But how does he decide which olive oils to purchase for the restaurant? Of course, quality comes first, but there has to be a balance between price and quality. I always taste it first. Acidity is important. Sometimes there is a bitter flavour at the end that is not good. I look for olive oils with not too much acidity and of course, no chemicals. And can olive oil replace the traditional oils used in Asian cuisine? In theory, it could. Asian cuisine has a very low quantity of fat. If used appropriately, it can fit well with Asian cuisine. Its taste is not as aggressive as other fats, for example, butter. But the problem is the price. Olive oil is much more expensive and Im not sure [Asian] restaurants would be willing to pay that price to replace cheaper oils with olive oil.
Features: 100% natural, fresh, and non GMO Non-hydrogenated (the slowest of all oils to decompose) Rich in Omega 9 (80%+) And balanced polyunsaturates makes it the healthiest unsaturated oil. Cholesterol free Low in saturated and trans fat oils Highest stability (AOM 53) and smoke point (296oC) Longest fry life and shelf life *
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Despite its high cost, olive oil is becoming more popular among Asian consumers. As far as the Hong Kong market goes, customers
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Fat buster the truth about oils

Enjoi Limited is based in Hong Kong from where it specialises in, developing packaged products as well as delivering authentic, certified by licensed IOC laboratories extra virgin olive oil, high oleic canola oil and a mixture of both, specific for the Hong Kong and China marketplace. Something of an evangelist for clean, quality oils, Enjois director sales and marketing Asia Pacific, Steven Horton, says the companys oils are being sold where international visitors and knowledgeable locals are eating and where there are high volume fast food menus that seek to offer quality, fresh, healthier and 100% pure foods. Real 100% pure, fresh, mild extra virgin olive oils are rare. Food programmes on Hong Kong and mainland television and food coverage in the media and online is highlighting this quality more, and more foodies are looking to learn (like wine) what is the best available, says Horton. However, most retail stores are selling cheaper oils, that have already started decomposing, to their unsuspecting customers. Enjoi offers eight frying, cooking and Enjoi is selling double the volume of unsaturated, low trans fat frying oils compared baking oils including canola and olive oil to last year. Over a period of six to 10 days, Enjois oil does not change the flavour of the foods being fried. Whereas local saturated oils decompose within 36 hours and over the time cost more and have higher operational overheads. There is now a swing for upscale Asian food halls and supermarkets to buy longer lasting, healthier oils, Horton suggests. Chefs are saying no to the appearance of food cooked with poor quality oils, of Indian, Greek and Italian foods lacking the right aromas. And of course, when the food has to be packed and later eaten there is high wastage because it does not reach the expected standards. Chefs are realising that most extra virgin olive oils are not worth buying as they decompose or change the flavours of the food, whereas Enjois EVOO (the companys all-rounder oil) does not. Because the content of Enjois oils are pure, fresh, non genetic and grown in a sustainable environment they do not break down or decompose as fast when they are exposed to air, light and temperatures above 25oC for long periods, Horton maintains. As a result, Enjoi oils are attracting F&B professionals seeking genuine, healthy oils, which make high quality foods easily, meet food safety standards and can also save money.
as well as gourmet shops and supermarkets. are definitely becoming more demanding Best selling products include its Lorenzo oils. about the quality of the oil they use, says Olive oils from our Lorenzo line have Flora Chang, managing director of Hong recently been awarded prizes at BIOFACH, Kong import and distribution company The the largest organic food fair in the world. Green Olive Ltd. They are the first choice for professional and People are becoming more educated in amateur chefs who know how important a matters of olive oil, and are starting to realise good olive oil is in order to create a great dish. that a good olive oil is much like a good wine, Green Olives products include medium and how important it is to bring the right to high-quality extra virgin olive oils. Its flavour to a dish. Customers are willing to pay more affordable Ottavia oils are made in a higher price if they know that the quality of Italy from a blend of Mediterranean olives the product will leave them satisfied, and we while its Lorenzo line is produced using only can see this in the steadily increasing supply handpicked olives from three different areas in coming from Italy in order to satisfy our Sicily. Lorenzo No1 and No3 are high quality customers since last year weve had a 20% Giuseppe Ferreri, Lupa a passion for olive oil mono-varietal organic olive oils, and No.5 is increase for our olive oil sales. However, in the Greater China market only a few understand made using only pitted olives. And which place in the world produces the best olive oil, does and cherish the quality of a good extra virgin olive oil, while many Chang believe? Most of our olive oils come from Sicily. People still consider price the most important factor. want to eat healthy and know what is inside what they are eating, That is why The Green Olive launched the Ottavia brand, made in Italy by the same oil makers that supply its other brands, using and rightly so. This is why we are happy to supply the best organic blends of Mediterranean olives. Through this more affordable line olive oil, Lorenzo No1 and No3, to the China market. Apart from that, the competition between the main producers of extra virgin olive oil, the company hopes more people will be of olive oil in the Mediterranean region (Greece, Spain, Turkey) able to enjoy quality extra virgin olive oil in the future. The Green Olive is currently active in Hong Kong, Taiwan and keeps on increasing, but we are firm in our belief that Italian, and particularly Sicilian, olive oil is the best in the world! Macau. Customers are mostly high-scale restaurants and hotels,
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p o n s o r e d
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rich lifestyle tradition and part of popular table culture, quality glassware bestows elegance and joy to any situation. A shining example of this is Stlzle Lausitz glasses the perfect contribution to the culture of wine drinking. Over 100 years old, the Stlzle brand stands for innovation and quality: lead-free crystalline glass, brilliance, high breakage and dishwasher resistance (certificated for 1,000 rinse cycles) as well as an ideal price/quality ratio. Fine crystal glasses by Stlzle Stlzle Lausitz is one of the few glass manufacturers to have mastered the manufacturing art of producing a one-piece stem and bowl. The result is Stlzles Grandezza, Experience and Exquisit ranges machine-made glasses with the features and elegance of mouthblown glassware. Not only do these not have unsightly joint lines but, as importantly, produce a far stronger glass. This is particularly important to the catering industry, where durability is one of the most important issues, and has been warmly welcomed by it. Professional design guarantees optimum performance and appreciation of each beverage in its relevant glass. Sommeliers, hotels, restaurants and winemakers benefit from these characters of Stlzle glasses. Around 40 million glasses per year are produced in Weisswasser and exported all over the world. Stlzle Lausitzs stem glass range Quatrophil stands out from the competition. The extravagant and distinctive glasses delight with their straight contour, long stems and functional and sharp accentuated shape. The filigree long stem carries bowls with a distinctive waist sometimes higher, sometimes at a lower point to optimise wine enjoyment. The Quatrophil range enhances quality cuisine as well satisfying even the most demanding oenophile. Stlzle started working with Equip Asia Limited (EAL) in 2006, and along with other strong local partners has developed an ideal distribution network across the region in order to provide the best service for the Asian hotel and F&B industry. Projects in Asia include The St. Regis Sanya, Marriott Shanghai City Centre, The Ritz-Carlton, Guangzhou, New World Shanghai Hotel, Hilton Hangzhou Qiandao Lake Resort, Raffles Sanya, The Ritz-Carlton Chengdu, City of Dreams, Macau, Sheraton Macao Hotel, The Hong Kong Jockey Club, The Upper House Hong Kong, and Shangri-La Group. EAL is the leading hospitality trading company in Hong Kong and sole agent for Stlzle Lausitz glasses in Hong Kong, Macau and China. It services renowned star rated hotels, restaurants, clubhouses and retail clients in Hong Kong, Macau, and China and handles everything from tabletop to room service equipment.
A clear sign of quality
For more information, please visit www.equipasia.com
Stolzle glasses are manufactured in Weisswasswer, Germany
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Mixing
it up
As demand for cocktails surges across Asia, producers are shifting large quantities of spirits and flavourings, while mixologists are coming up with ever more creative concoctions, writes Daniel Creffield
Strawberry bellini using French premium vodka Grey Goose
he Asian cocktail mix is constantly evolving. While we, like the rest of the world, have seen many of the same trends come and go over the past two or three years a return to the classics (Tom Collins et al), molecular/ nitrogen gimmickry and of course the all-conquering mojito we have also seen regional influenced sophistication in the form of home-grown aromatic herbs and spices. Adam KG Brewer, brand ambassador for Diageo Hong Kong, Macau & Guinness, Greater China, believes there is a move away from techniques such as liquid nitrogen. As an ingredient it has come under fire recently and I think this has turned a lot of venues off from using it. Not only this but these unique tools and ingredients can be quite costly and often bulky to have behind the bar. The Mot Hennessy Diageo portfolio of spirits which includes John Walker & Sons Odyssey, Johnnie Walker Blue Label, The Singleton of Glen Ord and Tanqueray No. Ten can be found in both on-trade and retail outlets across the markets of Hong Kong and Macau. Brewer says we are now seeing more of the concept of contemporary classics focusing on creating a modern, bespoke interpretation of a drink that has existed for decades. In terms of flavours and ingredients currently popular, seasonal produce is trending in the culinary world and this is also being reflected in the world of craft cocktail bars. An ingredient such as fresh lime juice, as opposed to commercial sweet and sour mix, will make the biggest difference. In Hong Kong we are seeing the use of unconventional sweetening agents such as honey and agave nectar. One of my favourite ingredients when
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AHCT September 2013
The Salted Pig Hong Kongs giant two-litre fishbowl cocktail Candy Crush, combining black and white rum, Bacardi 151, grenadine, lemon, lime, orange, passion fruit and pineapple juices
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Monin flavourings, such as pink grapefruit, are used extensively in cocktails
Monins ultimate cocktails app
in season are raspberries, they work with such a broad spectrum of flavours and have an element of tartness that will add an extra dimension to any drink. Which kinds of cocktails does he think are more profitable for the bar? This answer really comes down to the costs of the products being used in the drink. In some situations fresh citrus juice can be an extremely expensive ingredient to use and has a shelf life of less than 24 hours. That being said, these costs would usually be passed on to the consumer. Luxury spirits are often the items that bars make the highest profit margin on. A drink like an Old Fashioned that contains sugar and bitters, both of which are relatively inexpensive, made with Johnnie Walker Blue Label is a great opportunity for a venue to capitalise on this! Brewer says that it is thanks to the breadth of the companys portfolio and the brands it includes that there is something to please a wide selection of consumers. Some of our brands are the global leaders in their category such as Smirnoff vodka, Johnnie Walker blended scotch whisky and Baileys. We also have one of the most extensive luxury spirit collections for those consumers seeking a more indulgent experience including the John Walker and Sons collection, Belvedere vodka, and Tanqueray and Tanqueray No. Ten gin.
Spirit of the East
Hong Kongs popular robata grill Roka offers innovative cocktails made with fresh ingredients and traditional Japanese wines, liqueurs and spirits such as umeshu, sake and Rokas signature spirit
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Bryan van den Berg, restaurant manager at Roka Hong Kong, says it is shochus versatility that makes it a perfect cocktail ingredient
Stolichnayas Stoli Indulgent range includes Chocolat Razber, Salted Karamel and Chocolat Kokonut, ideal for sweet, savoury and after dinner cocktails
Juno Yong mojitos and margaritas have taken over from vodka lime and whisky cola
Rokas signature spirit, shochu
Top tips for top tails

Adam KG Brewer, brand ambassador for Diageo Hong Kong, Macau & Guinness, Greater China, says when a client asks about creating a profitable cocktail menu that provides a memorable drinking experience for their guests, he has three recommendations. Less is more: Not only in terms of the ingredients that go in to a drink but also on the menu itself. Around 12 cocktails is a good number to begin with as it adds variety to the menu but doesnt stretch bartenders or affect the quality of the drinks. To create a good tasting cocktail the drink needs balance, if you start with a spirit, citrus juice and a sweetener this is a good place to begin. Always use premium products and fresh ingredients where possible: your customer can always tell the difference and will usually accept paying more for these items. Invest in your staff: it is all well and good to have a great cocktail menu but if your bartenders dont know how to make them and present them perfectly or if your floor staff arent confident in recommending them it has been a wasted exercise. And always remember that bad customer service can ruin the best tasting cocktail.
shochu, an ancient spirit distilled from grains including barley and rice. Rokas shochu cocktails are prepared using fresh tropical seasonal fruits and premium brand spirits and are based on Japanese culture. Bryan van den Berg, Rokas restaurant manager, says that its recently expanded cocktail menu features 10 new listings that took considerable time to develop and finalise. Deciding on the new ones took a long time! After the initial cocktails were created there was a big tasting with management and our sommelier ... we also took guest feedback on board. Smirnoff Black small batch vodka the brand remains a market leader The cocktails include a lychee mojito and Martini variations such as Yuzu Sour with smooth refreshing citrus flavours and Shiibuya Passion, named after the popular Tokyo fashion and business district, which balances the sweetness of fresh strawberries and passionfruit with ginger. Other selections include tall cocktails with dark cherries marinated in shochu and tanuki orange, that refers to comic Japanese stories. Roka makes all its own purees. Less is more, van den Berg believes. Our summer cocktails are light and use fresh fruit. He adds that while its good to monitor trends, the group which includes Zuma and Roka restaurants across three continents possesses enough experienced barmen and mixologists with their own ideas and techniques to create their own trends. We actually see other restaurants now catching onto the shochu cocktail trend!
Tracking trends
Juno Yong is beverage innovation manager for Malaysia Monin, a leader in gourmet flavouring. He conducts training and seminars around Malaysia and is also very connected to Monin beverage innovation managers in Asia and the rest of the world to always keep track of current trends. Yong, who gained five years experience at the award-winning SkyBar at Traders Hotel in Kuala Lumpur as head mixologist, says he has seen cocktail trends gradually shifting. Vodka lime and whisky cola used to be the most sold drinks in bars few years back. Mojitos and margaritas seems to have taken over ... either way the cocktail trend is on a roll and its popularity will definitely increase in the future. He says that food style cocktails, and especially those inspired by desserts tiramisu, black forest gateau, creme brulee, cookies, praline, apple pie, gingerbread and others are very hot at the moment. Also still trending, he believes, are special techniques, such as using nitrogen. It is popular to transform the bar into a magic show with numerous tricks: liquid nitrogen, foams, jellies, caviar pearl, smoking cocktails etc. This is more focused on showmanship than on actual special technical skills. But it is important to keep in mind that the taste is what makes a cocktail great!
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Pic: Electrolux
Electrolux Professionals Line 5000 series of washer extractors and tumble dryers are designed to meet the needs of the Asian hospitality laundry sector
cost the Earth

With skyrocketing water and utility costs, hotel owners are looking for ways to minimise their laundry expenses. At the same time, there is increasing concern about reducing environmental footprint. Donald Gasper looks at some of the equipment available to meet these challenges
ow can todays hotel owner minimise laundry costs while running an efficient laundry? To determine what type and how much industrial laundry equipment you will need, it is important to first determine the size of your laundry operation, says Kevin Hietpas, director of sales for Dexter Laundry. His firm offers a complete line of front-loading washers, dryers and laundromat management systems. Some of the key things to consider, he says, are how much washing is done in a day, how many hours the laundry room currently operates, employee turnover and floor space. All of these factors combine to influence the on-premise laundry equipment type and mix. When it comes to controlling labour and utility costs, equipment does matter, Hietpas says. By having the right mix, size of machines and features, hotel managers can maximise the productivity of their on-premise laundry rooms. When youre drying larger items such as blankets and sheets,
Doesnt have to
consider a reversing dryer due to the roping of goods, he continues. This will help eliminate tangles with these oversized items and stretch the life of your linens. With the added investment in quality linens that many properties have made in recent years, extending the life of your propertys linens can be a major cost saving. Automatic chemical injection can result in a significant savings in detergent costs, says Hietpas. Furthermore, with advances in equipment and chemical technology, many items can now be laundered in cold or warm water or with shorter cycle times saving your operation time and money while still producing high-quality linens. Energy efficient models with high G-Force (speed) can greatly reduce energy costs and pay for themselves quickly in reduced energy bills and saved labour time. When considering high-speed models, it is important to understand how the unit operates. Many models deliver top performance only under optimum load conditions, which requires greater attention to proper machine loading by your staff, while others will deliver top performance regardless of load conditions. It is important that your equipment supplier explains how you can get the most from your equipment investment, he adds. To help maximise your hotel laundrys potential, a good distributor can assist you not only with purchasing equipment, but also with additional ways to save on your labour and utility costs. Many distributors offer a free on-site analysis and can also offer you service and warranty support after the sale.
In-house laundry solutions
Electrolux Professional is a world leader in the production and distribution of professional laundry solutions Many global five-star hotel chains across Asia, have selected Electrolux Professional as partner to take care of their guest laundry.
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In May 2013 it launched its Line 5000 series of washer extractors and tumble dryers in Asia, designed to meet the most demanding needs of the hospitality laundry sector. Its laundry solutions are specially tailored to help hotels, restaurants and catering facilities save money while providing consistent laundry quality. The company says that its in-house solutions offer noticeably better quality linen for guests; a quick return on investment through lower running costs per wash; savings in energy, water, detergent and time and full control over every part of the laundry process. Our solutions are designed for low emissions into the environment, says Paolo Schira, global segment director at Electrolux Professional Laundry Systems. He says that the Line 5000 series uses less water and energy for wash and dry cycles. But while it helps lower operational costs and cut the environmental footprint, it has not compromised on quality: This is what we call enhanced economy a real benefit for our customers. Schira gives some concrete examples. The Automatic Saving System for washers adjusts the water level to the weight of the laundry, meaning up to 50% in water savings for a half-load, as well as energy savings due to less water to heat. The Residual Moisture Control for dryers measures the exact moisture content throughout the process, ensuring energy savings due to shorter drying time. He adds that the Efficient Dosing System is an easy-to-use, automatic calculation of the appropriate detergent amount, meaning that the laundry has the highest quality results while still protecting skin during usage. Ideally combined with Automatic Saving System,
Dexter Express T-950 commercial washer
New face, new products and even more commitment to quality.
www.tigerhotel.co.kr
Designing Tiger products is a global affair that starts with our Italian designers and finishes with Korean dedication to quality. Our commitment to developing new and innovative designs translates into quality, reliability and functional style. TIGER, NO COMPROMISE IN QUALITY
Modular Buffet System Induction Chafing Dishes Roll Top Chafing Dishes Urns & dispensers
Headquarter Tiger Company Ltd. 240-20 Ssangdong-ri, Choweol-eup,gwangju-si, gyeonggi-do, Korea, 464-861 ph. +82 31 766 5888 Fax +82 31 766 0451 www.tigerhotel.co.kr Factory & China Sales myungjin TabLeware Co Ltd. 06. Hongsheng road jinnan beizhakou industrial park Tianjin China China ph. +86 22 8851 6661 Fax +86 22 8851 6663 www.tigerhotel.co.kr European Office yegam s.r.l. www.yegam.it American Office SmarT buFFeTware LLC www.smartbuffetware.com
Small Wares
Coffee & Tea Pots
Buffet Displays
Accessories
Trolleys
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Jensen high-capacity ironer has a flexible chest which offers 50% higher evaporation capacity compared to the fixed chest of a traditional ironer
Alliance Laundry Systems flagship Unimac commercial laundry product line
Efficient Dosing System can mean 50% savings in running costs, he says. Moreover, Line 5000 washers and dryers are built to last, he adds. Their heavy duty components need less maintenance and are optimised for all kinds of operations and environments. With its Power Balance for washer extractors, Electrolux Professionals unbalance detection system ensures Line 5000 washers have optimum stability: This means quieter, faster operations, better water extraction and lower drying costs. With the new Electrolux Line 5000 laundry operators are able to reach the best efficiency in terms of productivity, reduced running costs and sustainability, Schira says.
Dexter T-80 commercial dryer
Jensen offers the perfect hospitality programme to this growing market. Our machines for the washroom and finishing area combine the highest quality and automation with very low consumption of energy, water and chemicals, providing the highest productivity available. The flexible chest in our ironers, for instance, ensures the finishing quality and [reduced] energy bill.
Myriad green features
Getting all steamed up
Jeffrey Hopkins, director Asia/Australia-Pacific at Alliance Laundry Systems, the largest manufacturer of commercial laundry equipment, says the company takes the environment very seriously. We have a testing lab dedicated to making our washers and dryers use as little energy and water as possible, while still providing the highest cleaning standards. Further we are renowned for having reliable and durable products. As our equipment lasts longer and requires fewer repairs, there is less wasted energy shipping parts and less of our equipment ends up in landfills. Unimac is Alliances flagship commercial laundry product line. We have washers that have up to a 400G extract, with a myriad green features, says Hopkins. Our Unimac UW washers use a jet spray rinse designed to more effectively distribute water into the washer. Rather than introduce water into the bottom of the drum, we spray it over the top of the garments, where the suds and soap are. This helps to quicken the removal of soap from the garments and the washer, which results in less water being needed. Furthermore the UniLinc control allows operators to programme the water they need more precisely. Towels require a different water level than sheets, for example. By managing these variances, water usage can be dramatically reduced. Meanwhile, another company, Jensen-Group, is a market leader in sustainable laundry automation. There are more than three million hotel rooms and suites in the Asian-Pacific region, says Gerda Jank, its head of communications.
In order to realise the highest possible evaporation capacity with the installed steam boiler capacity, it is essential to optimise the heat transfer from steam to linen. Jensen tests on new methods of conducting the steam through the chest, which consists of two layers of sheet metal welded together in a special designed matrix pattern by a laser. The key to an optimum heat transfer, Jank explains, is a turbulent steam flow in the chest combined with a flexible chest ironing the linen by use of carbon steel. Carbon steel has a low friction with wet linen, and the flexible chest provides an optimum contact angle to the padded roll. The combination ensures finishing quality and minimum energy consumption on limited floor space. The design of the steam channels provides ideal heat distribution of the steam in the chest, and ensures that chest has a uniform temperature over the entire surface. The Jenroll EXPS can be supplied with three different types of feeding tables, ensuring optimum working conditions in front of the ironer. The extended feeding table is recommended for feeding large as well as small-piece linen, and it is especially suited for feeding round table linen, as it allows the operator to carefully guide the linen into the ironer. Jensen has insisted on the highest standards of design and components for the Jenroll EXPS, based on its experience from supplying more than 2,000 ironers all over the world, says Jank. This ensures optimum availability for production in the laundry at all times, and this is how Jensen-Group can help hotels in Asia with cost reductions and environmental sustainability.
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Rugged Dexter washers and dryers are built to last and are backed by employee owners who are committed to complete customer satisfaction. Dexter offers a complete line of quality products that include an industry-leading, 10-year warranty. Delivering the ultimate in capacity, energy efficiency and speed, Dexter Laundry is a smart investment in the success of your business.
10 YEAR
WARRANTY *
INDUSTRY-LEADING
PERFORMANCE THAT LASTS
www.dexter.com
Employee Owned | Made in the USA | Since 1894
*
10-year limited warranty on washer frame, shaft, bearings, bearing housing, seals and inner & outer cylinders. 5-year limited warranty on dryer trunion, bearings and bearing housing. 3-year limited warranty on all other washer and dryer components.
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Alternative
energy
Photography by Koon Ming
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Kowloon Shangri-La, Hong Kong introduced induction woks earlier in the year and have found them quieter and safer than conventional woks
Induction cooking and heating technology is quieter, cleaner and safer than traditional methods, but do its initial cost and lack of visible flame make chefs reluctant to get on board? Daniel Creffield finds out
es, induction is getting more popular, says executive chef Gael Moureau, of Caf Kool in Kowloon Shangri-La, Hong Kong. The all-day restaurant serves an international buffet including Asian, Western and Indian cuisines, with an open kitchen divided into six stations, each showcasing the quality of ingredients and chef flair. Its main induction equipment was introduced in 2003. Especially for buffet, with food theatre concepts, continues Moureau. Convection still allows for on-the-spot cooking, made to order, yet not in the main kitchen it makes interaction with the chef far easier as well. It enables us to keep everything cleaner; its much easier to clean the equipment. And control of heat is much more accurate and precise. Caf Kool also introduced induction woks earlier in the year, a concept many may think would alienate traditional Asian chefs brought up on the iconic jet of roaring gas flame. But while Moureau says that in his experience in mainland China local chefs complained there was a big hoo-ha! at the Shangri-La there was no problem. Chefs had to adapt, they needed to learn the new equipment, but it was an easy transition. And conventional woks are so noisy! That noise pollution does not always make for a pleasant environment. With induction theres no flame, no gas so far less smoke, and with no open flame its much safer as well. One of the Chinese chefs using the new induction woks at Caf Kool, chef de partie Leung Chi Hung, agrees with Moureau that it is quieter, more durable and generally easier. It is also faster, and Leung says this is one consideration cooking food has to be guarded or it can burn easily. Its very efficient, he stresses. So you need to be mindful of safety. Leung makes another interesting point. We used to have to shout! he laughs. The new equipment is so much quieter thats no longer necessary. But for a while after it was introduced we still shouted until we got used to it!
Loyal adaptors
Christopher Slater, director of sales, Asia Pacific at CookTek, sells induction products around the world. Customers vary from five-star hotels to small cafes and quick-service restaurants (QSR). The biggest advantages are safety, efficiency, precision and cleanability, he believes. Once people use induction they very rarely go back to using traditional gas, sometimes it can be a simple matter of comfort in the kitchen as a result of the reduced heat emitted from the induction
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CookTek Heritage Double cooktop model MC3502F
Gael Moureau, executive chef Kowloon Shangri-La, Hong Kong convection makes interaction with the chef far easier
Bringing the heat what is induction?

Induction cooking uses induction heating to directly heat a cooking vessel, as opposed to using heat transfer from electrical coils or burning gas as with a traditional cooking stove. For nearly all models of induction cooktop, a cooking vessel must be made of a ferromagnetic metal, or placed on an interface disk which enables non-induction cookware to be used on induction cooking surfaces. In an induction cooker, a coil of copper wire is placed underneath the cooking pot. An alternating electric current flows through the coil, which produces an oscillating magnetic field. This field induces an electric current in the pot. Current flowing in the metal pot produces resistive heating which heats the food. While the current is large, it is produced by a low voltage. An induction cooker is faster and more energy-efficient than a traditional electric cooking surface. It allows instant control of cooking energy similar to gas burners. Other cooking methods use flames or red-hot heating elements; induction heating heats only the pot. Because the surface of the cook top is heated only by contact with the vessel, the possibility of burn injury is significantly less than with other methods. The induction effect does not directly heat the air around the vessel, resulting in further energy efficiencies. Cooling air is blown through the electronics but emerges only a little warmer than ambient temperature. The magnetic properties of a steel vessel concentrate the induced current in a thin layer near its surface, which makes the heating effect stronger. In non-magnetic materials like aluminium, the magnetic field penetrates too far, and the induced current encounters little resistance in the metal. At least one high-frequency all metal cooker is available, that works with lower efficiency on non-magnetic metal cookware. (Source: www.wikipedia.com)
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Spring International sells induction equipment globally to four and fivestar hotels and catering companies
Just taste! The new WMF 8000 S

We used to have to shout! The new equipment is so much quieter thats no longer necessary. But for a while after it was introduced we still shouted until we got used to it! Leung Chi Hung, Kowloon Shangri-La, Hong Kong
unit over that of traditional gas. The efficiency aspect also tends to make sure that adaptors remain loyal as they go from a typical situation of 3035% efficiency to 9095% efficiency. Slater says the companys countertop unit MC3500 is its most popular selling unit. However our buffet units are growing in popularity all the time and some of our biggest customers come from the QSR market, which includes McDonalds for their delivery system in a lot of countries. He makes the point that when it comes to designing a kitchen facility, one of the biggest challenges is ventilation. With induction this is not removed completely but is substantially reduced, he suggests. When you compare the amount of air changes required for traditional gas ranges over induction you can effectively save up to two-thirds on the ventilation required for the same space in induction. This obviously becomes a hidden cost saving that is not often factored in to the purchase decision of the equipment. The benefits of kitchen comfort are obvious in any busy operation so keeping a cool chef no doubt helps in maintaining harmony in the frantic environment that is the commercial kitchen. Philip Laumayer, head of sales with Spring International, agrees that convection makes for a more comfortable kitchen. When you use induction cookers, then you save time, energy and the temperature in a professional kitchen is more pleasant. Laumayer says Spring, which also sells inductions all over the world to four and five-star hotels and catering companies, says its best-selling and most popular ranges are its built-in 2.5 KW inductions. These items you can use for cooking and for keep food warm in combination with our CBS server. And he adds that when most hotel build a new kitchen or buffet, they use induction cookers.
The revolutionary WMF HMI touch display (Human Machine Interface) Facilitates straightforward adjustment for perfect coffee quality. WMF 8000 S The New Generation.
WMF AG Coffee Machines International Eberhardstrasse D-73312 Geislingen/Steige, Germany Phone +49 7331-258 482 Fax +49 7331-258 792 gastro-export@wmf.de www.wmf-coffeemachines.com
r o d u c t
e w s
A new way in
VingCard Elsafe has launched Allure by VingCard, an innovative Radio Frequency Identification (RFID) locking solution. All external hardware on the door has been completely eliminated through the use of a futuristic signage panel that adds a host of additional benefits and functionality to the locking system. These include a higher degree of flexibility in design, as well as the ability to add guest-facing in-room features such as Do Not Disturb (DND) and Make Up Room (MUR) notifications to hotel staff. This is accomplished through an interactive touch panel located inside the room. An LED light on the door lock alerts staff of the request so that guests are not disturbed unnecessarily. An attractive exterior panel, easily installed on the wall next to the door in both reconstruction and new construction hotels, can be used to showcase the hotels logo to allow for personalisation. It also includes a touch doorbell, displays the room number, and notifies the guest when the door has been unlocked. The flexible design allows it to be used either as a component of a VingCard RFID locking system or as a pure DND/MUR panel-only configuration, which can be installed in properties that already have a locking system in place. For more information: www.vingcardelsafe.com
Is there any other way?

Luxury British bed linen brand Sleep Naked has just released a new collection of luxurious cotton blue-and-whitestriped beach towels. The towels are used by such five-star hotels as the Hyatt Regency Kilimanjaro and the Hyatt Regency Vladivostok. They are available in two sizes: 120cmx80cm and 180cmx110cm. Sleep Naked, which is headquartered in Wantage, England, also manufactures bedding sets, linen separates, pillows, duvets, bath rugs and mats and bath robes. For more information: www.sleepnaked.hk
Lady bee good

Ada Cosmetics Honey Blossom from the British brand Bronnley is a line which encompasses care and bath products. The pleasant yet subtle perfume unites a warm honey scent with a delicate flowery bouquet of rose, acacia and jasmine. Fine spices and the warm, woody scents of amber and cedar wood lend the composition sensual depth. The ambivalence between freshness and sensuality, lightness and depth create the special appeal of this range. On the skin, the natural ingredients of Honey Blossom have a pleasant beneficial effect: Honey and Propolis extracts soothe the skin; Gele Royale, the beauty elixir, moisturises it. The abundance of vitamins and minerals make it an excellent choice for natural skin care.
For more information: www.ada-cosmetics.com
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AHCT September 2013
Andy Mannhart AG
Exact Food Temperature Control
RTCSmp Induction Buffet
Bath time
Grohe Grandera allows for the greatest possible flexibility in outfitting luxurious hotel bathrooms and spas not only by virtue of its design approach but also through its variety of models and the choice of chrome and chrome/gold variants. The line ranges from single-lever mixers and classic twohandle basin mixers to bath mixers with laterally attached hand showers and ceramic tray, from five-hole deck-mounted tub combinations and free-standing tub fillers to thermostats, head showers and handsprays. Add to this the choice between free-standing and wall-mounted versions as well as concealed and exposed installation. The wide variety of different models and versions ensures that any type of hotel bathroom can be equipped with the perfect faucets and fittings. White porcelain has been selected as a stylish and easy to clean alternative to todays ubiquitous glass accessories. From soap dispensers to shower shelves, planners and architects can specify all required items from a single source no need to scour the market for accessories to match a given range of faucets. With all products in the collection sharing the typical design elements of Grohe Grandera, creating a coordinated bathroom decor has never been easier. For more information: www.grohe.com
Freestanding & built-in RTCSmp provides exact food temperature control Up to 50% energy saving 8040cm, 1500W/ 230V info@andymannhart.com www.andymannhart.com
See us at: 28.09. - 30.09.13 The Hotel Show, Dubai, UAE 06.11. - 08.11.13 MyanHotel, Yangon, MYANMAR
Andy Mannhart Worldwide:

Australia, Cambodia, China, Egypt, UAE, Fiji, Ghana, Hong Kong, India, Indonesia, Japan, Jordan, Kenya, Korea, Macau, Malaysia, Maldives, Mauritius, Myanmar, New Zealand, Nigeria, Philippines, Poland, Polynesia, Portugal, Qatar, Russia, Saudi Arabia, Singapore, South Africa, Sri Lanka, Switzerland, Taiwan, Thailand, Tunisia, Turkey, Ukraine, Vietnam
starts here
best kitchen starts here
best kitchen
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Supercharge!
The award-winning and best-selling Marine Collagen Cream is back with a new look in Prevonias new Power Repair Age Correction line. Offering a powerful solution to combat the signs of aging, Marine Collagen Cream combines Squalane and Marine Collagen to infuse moisture and provide UV protection. Say good-bye to aging worries as fine lines and wrinkles are softened and vital skin nutrients are replenished. For more information: www.pevonia.com Nagold hardware specialists, and the new version is even easier to install and adapt to the respective furniture front thanks to its improved fine adjusting mechanism. The flap stay with braking mechanism and pull cable is suitable for flaps made from wood or with aluminium frame that are 200 to 550 mm high and up to 1,200 mm wide, and weigh from 1.5 to 12 kg. This fitting is therefore predestined for the living area. It can be used in the above-mentioned bar cabinets, but also in modern multimedia furniture beneath the flat screen TV or in suspended sideboards, for example. The opening and closing movement with braking facility makes operation extremely convenient: This fitting does not just brake the flap when opening, but also when closing. It is automatically braked and pulled to its end position during the final few centimetres. It couldnt be smoother. For more information: www.hafele.com
Designer duo
Hospitality design specialist HBA has teamed up with manufacturer SICIS to produce a new furniture collection. The collection was created by an internal think-tank made up of HBA designers. HBA approached the project as a strategic research and multi-faceted development opportunity. HBA develops innovative projects that uniquely engage industry and community, said Ian Rolston, senior designer at HBA Atlanta. Pierre Josselin, senior and lead designer adds: When the think-tank was hatched we introduced the concept to SICIS. The opportunity to create furniture that matched this vision was what attracted us to collaborate. SICIS is a visionary company best known for creating beautiful works of mosaic art. The collaboration was a natural fit for us. Over the past decade HBA and SICIS have built a strong partnership through their cooperative work on hospitality and residential projects around the globe. This marks HBAs furniture design debut for SICIS, pairing 25 years of innovative manufacturing expertise and technical savoir-faire with HBAs 50 years of creating iconic hospitality spaces. The furniture line services the hospitality and high-end residential markets, featuring an eclectic mix of aesthetics separate from traditional stylistic moulds. Josselin explains: Each designer had the challenge to create their own magnificent piece, both wildly innovative but also realistically functional, reflecting their point of view but also relevant to HBA and SICIS. This is a line of furniture designed by interior designers, for interior designers. For more information: www.hbadesign.com
Finer furniture
Furniture flaps are in vogue. This does not just apply to upwards opening flaps with their various opening types, but also to downwards-opening furniture fronts so far mainly used in classic bar cabinets. The new flap stay with braking mechanism and pull cable from Hfele in Germany is a hardly visible, extremely elegant flap fitting thanks to the pull cable. It has be completely revised by the
Super serviettes
Looking for high-quality table settings without the hassle of handling linen? Hong Kong Cup Products and Duni AB are marketing a collection of attractive and convenient products for table setting and take-away. The single-use napkins are made from FSC certified fiber, but embossed with a linen-like shimmer. They facilitate a classy and stylish dining experience, yet remain convenient and hygienic to use. For more information: www.duni.com
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AHCT September 2013
A recipe for wellness

Miele, which manufactures domestic appliances, has invited chef Margaret Xu to contribute to its newest cookbook Puresteam: The Wellness Edition. All of the recipes in the book take advantage of Mieles bestselling steam oven. The cookbook includes 20 nutritious recipes and caters to the most discerning and health-conscious consumer. Divided into chapters for quick reference, the sections include beauty, keeping fit, vegetarian, healthy pregnancies and babies. As an advocate of healthy cooking, Chef Xu has specially created four exclusive recipes for the cookbook. Combining the freshest ingredients with a dash of creativity, she offers silken tofu, hands-free soya chicken, smooth chilli sardines and soup without water. The Miele Puresteam employs 100% steam technology for cooking. High temperature steam evenly surrounds the food allowing more nutrients to be retained when compared to cooking food in water. The three-tiered steam oven, combined with a unique air circulation system, means an entire meal can be steamed at once without transferring flavours and aromas between sweet and savoury foods. Regardless of the item being steamed, the precise electronic temperature regulation from 40C to 100C ensures that taste, colour and vitamins are retained. For more information: www.miele.com
Chef Margaret Xu an advocate of healthy cooking
u l i n a r y
e w s
A dose of good cheer from Italy

Italian beer and grappa are increasingly popular in Asia. Birrificio San Michele is celebrating after its Norma beer was selected as the best Italian craft beer for the third year in a row. Norma beer follows the Italian traditional chestnut recipe, a full-bodied double malt with a strong aroma of roasted malt, caramel and a vanilla aftertaste. The roots of Distilleria Marzadro date back as far as 1949 and span three generations. The Marzadro Grappas are distinguished for their difference in taste and aroma, while representing finesse and personality, as common denominators of high quality products. Giare grappa is aged for 36 months in small oak casks. Its taste is rich and intense, providing a silkysmooth long lasting aftertaste.
For more information: www.beerhound.com.hk and www.porterhouse.com.hk
Cartoon time
Tofu Oyako, a Japanese cartoon character created by designer group Devilrobots has launched Tofu Oyako Wine in Hong Kong. The wine is created and distributed by Naku Company Limited, which specialises in customised wine and wine marketing with various corporate clients such as FC Barcelona, Bauhaus & DHL. The Tofu Oyako artist, Shin-san, chose a Napa Californian wine from 2010 Cabernet Franc blend for this project as a unique and cute gift option for the moon festival season. It comes with a self-decanting wine glass while stocks last with a Tofu Oyako print, and it will be sold at Tofu Oyako Store and Circle K stores in Hong Kong and Macau for HKD$168 (US$26).
Proofs in the
According to a recent study conducted by GuestMetrics, dessert sales at full-service restaurants rose by 2.3% in 2012. In addition, a new study by The NPD Group found one out of every five eating occasions in the US is a snack, and more than half of Americans are snacking two or three times a day. To capitalise on these growth trends, Knouse Foods offers a full line of Lucky Leaf puddings. Made with real milk and blended with quality ingredients, Lucky Leaf Puddings come in a variety of flavours from vanilla and tapioca to butterscotch, banana and chocolate, as well as trans fat free options. Ready to serve and shelf stable for easy storage, chefs can simplify back-of-house operations and increase profit potential with Lucky Leaf puddings on the menu. For more information: www.knousefoodservice.com
For more information: www.102j.com
Green Banrock
Banrock Station South Australias original environmental wine brand is currently marketing five varietals in Hong Kong that are as friendly to the palate as they are to the environment. Each is packaged in Banrock Stations trademark eco glass bottle (the company was the first winery in Australia to pioneer the use of eco-glass, a lighter weight, lower carbon input glass) and boasts the bold, generous and full flavours that Australian wines are known for. The varietals include: unwooded Chardonnay, Semillon Chardonnay, Shiraz Cabernet, Shiraz and Cabernet Sauvignon. From now until the end of the year, HK$5 (US$0.6) will be donated to Hong Kongs Mai Po Nature Reserve for every bottle sold in Hong Kong. For more information: banrockstation.com.au
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AHCT September 2013
p o n s o r e d
e a t u r e
The finest linens to the best hotels
riginally a German/Japanese joint venture company, Winitex was established in 1973 specialising in manufacturing woven fabrics for major retailers and design houses worldwide. Customers have included some of the finest international names in retailing. When Winitex entered the hotel market in 1996 the company utilised the same skill and attention to detail to produce table linen for upscale hotels worldwide. The company now exports to the finest properties in more than 60 countries. Winitex offers both stock fabrics and goods specially woven/dyed to order and
is today one of the most flexible table linen factories worldwide. All major manufacturing operations are carried out in its factory in Malaysia, including yarn preparation, weaving, piece dyeing/ yarn dyeing, embroidery and other embellishments. This allows Winitex to offer customers relatively low minimums for specially made goods, and short lead times. The company manufactures a wide range of products including tablecloths,
napkins, placemats, runners, bedside footmats and damask shaving towels. Goods can be supplied in either 100% cotton, 100% linen or in a linen/cotton union damask. Winitex is proud to be a supplier to the finest hotels and resorts worldwide and customers benefit from the finest quality at competitive prices with a commitment to a first-class standard of service. Winitex is the corporate supplier for the Four Seasons Hotel and Fairmont/ Raffles Hotel. The last big project in Asia last year was Banyan Tree/Angsana Hotel in Vietnam and now Mandarin Oriental Taipei. We supply to many five-star hotel groups worldwide, including Burj Al Arab, Jumeirah, Rotana, The Ritz-Carlton, St Regis, The Dorchester, Shangri-La and more.
Pacific Rim Trading Limited is the authorised agent for Winitex in Hong Kong, Macau, and China. For more information, please visit: www.prt.com.hk Contact details: Tel: +852 28388977 Fax: +852 28382933 Email: info@prt.com.hk
v e n t s
Date Sep 3 5 Sep 3 5 Sept 17 20 Sep 28 30 Event Restaurant & Bar Hong Kong Hong Kong Convention and Exhibition Centre, Wanchai, Hong Kong Asian Seafood Exposition Hong Kong Convention and Exhibition Centre, Wanchai, Hong Kong Food and Hotel Malaysia 2013 (FHM 2013) KLCC Convention Centre Kuala Lumpur, Malaysia The Hotel Show Dubai World Trade Center, UAE Details Currently in its 11th year, Restaurant & Bar Hong Kong has a growing reputation as the biggest and best niche gourmet hospitality event in the region. The Asian Seafood Exposition is the premier seafood trade event in Hong Kong and connects buyers with seafood suppliers from around the world. It is colocated with Restaurant & Bar Hong Kong. FHM 2013 will feature a series of seminars and workshops, including Culinaire Malaysia 2013, and celebrity cooking demonstrations. A one-stopresource centre for the food, hotel and hospitality industries. After 13 successful years The Hotel Show has become one of the most important business events within the hospitality, hotel and tourism industries for the MENA region. The Hotel Show provides a vibrant showcase of luxury and contemporary interiors, essential equipment, and the newest technology suppliers making it a key meeting place for leading suppliers and buyers. HOSFAIR Shenzhen is a platform for the industry, gathering together many professionals related to hospitality from all over the world. ORGANIsER Diversified Events Hong Kong Tel: +852 3105 3970 Fax: +852 3105 3974 www.restaurantandbarhk.com Diversified Business Communications Tel: +852 3105 3970 Fax: +852 3105 3974 www.asianseafoodexpo.com Malaysian Exhibition Services Sdn Bhd Tel: 603 4041 0311 Fax: 603 4043 7241 enquiry@mesallworld.com www.foodandhotel.com dmg events Dubai LLC Tel: +971 4 438 0355 Fax: +971 4 438 0358 Email: rogercardoso@dmgeventsme.com www.thehotelshow.com
Oct 14 16 Oct 16 18 Nov 7 9
The 2nd Shenzhen International Hospitality equipment and supplies fair Shenzhen Convention and Exhibition Center Shenzhen, China Hotel Investment Conference Asia Pacific (HICAP) InterContinental Hong Kong 18 Salisbury Road Kowloon Hong Kong HKTDC Hong Kong International Wine & Spirits Fair Hong Kong Convention and Exhibition Centre Wan Chai, Hong Kong.
Guangzhou Huazhan Exhibition Co., Ltd Tower H, Building 9, No. 900 Guangzhou Avenue Middle, Guangzhou (510620) Tel: +86 20 38910875 Fax: +86 20 22223568 hosfair@hosfair.com, www.hosfair.com HICAP c/o BHN 2900 Bristol Street, Ste. D101 Costa Mesa, CA 92626 USA Tel: +1 714 540 9300 marketing@burba.com www.HICAPconference.com Hong Kong Trade Development Council Tel: +852 1830 668 Fax: +852 2824 0026 exhibitions@hktdc.org www.hktdc.com/ex/hkwinefair/09
Asias largest and longest running hotel investment event. HICAP gathers hotel investors, financiers, and leading industry professionals from across the Asia-Pacific region.
Held at the Wan Chai HKCEC, the Hong Kong International Wine & Spirits Fair offers a wide range of high quality wine and spirits, beer and other alcoholic beverages, as well as wine production, wine education, logistics and services to buyers from all over the world.
Nov 13 15
FHC China 2013 Shanghai New International Expo Centre, Shanghai, China
FHC China is the biggest international trade show for food, wine and hospitality equipment in China. It features ProWine China 2013, Meat China 2013 and Tea and Coffee 2013 specialist areas, with Olive Oil China, Ultimate Barista Challenge China, Ice Cream University, Wine Seminars, China Sommelier Wine Challenge, FHC international cooking competition and more. As the number one destination in Asia for modern textile care products, services and technologies, Texcare Asia International Trade Fair for Modern Textile Care is a rendezvous for thousands of professionals from a broad range of industries, including laundry, dry cleaning.
Lily Zhu China International Exhibitions, Room A2402-03, Singular Mansion, No.318-322 Xian Xia Road, Shanghai 200336 China DID: +8621 6209 5209 Fax: +8621 6209 5210 fhc@chinaallworld.com www.fhcchina.com Messe Frankfurt (Shanghai) Co Ltd Room 1503, 15/F, Taiping Finance Tower 488 Middle Yincheng Road, Pudong New Area Shanghai, 200120 China Tel: +86 21 6160 8555 Ext: 209 / 229 Fax: +86 21 5876 9332 texcareasia@china.messefrankfurt.com www.texcare-asia.com Coastal International Exhibition Co., Ltd. Tel: +852 2827 6766 Fax: +852 2827 6870 general@coastal.com.hk www.hotel-exhibition.com
Nov 19 21
Texcare Asia 2013 Shanghai New International Expo Centre Shanghai, China
Nov 20 22
The 9th International Hotel Expo The Venetian Macao, Macau
As the largest, longest-running and most comprehensive hospitality exhibition in Macau, International Hotel Expo has been well rooted with solid reputation earned from the hotel industry in the Greater China and Southeast Asia, gathering the managerial class of the leading hotels and the attendance of groups led by hotel associations.
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AHCT September 2013
Solutions for merchandising & the service of wine
Combining high quality, luxury materials, ShowCave has given the wine cabinet a facelift. Innovative, with a capacity for 180 bottles, it boasts high-tech features and a bold design. Designed to showcase your best vintages, ShowCave will appeal to both wine professionals and connoisseurs.
S how c ave
Made in France
For a free brochure containing full detail, please contact: Alpha International Food Services 909, Chai Wan Industrial City, Phase 2, 70 Wing Tai Road, Chai Wan, Hong Kong. Tel: (852) 2889 2123 Fax: (852) 2889 1757 http://www.eurocave-alpha.com Email: alpha@eurocave-alpha.com
x h i b i t i o n s
The Hotel Show 2013 set to support solid industry growth
COMING NEXT The Hotel Show Dubai World Trade Centre September 28 30, 2013 www.thehotelshow.com
s gradual economic growth continues across the Middle East, the hospitality industry has begun to thrive yet again with increased spending in 2012 and significant growth expected in 2013. Helping to fuel this return to form, The Hotel Show the leading hospitality and supplies show in the region is returning for the 14th consecutive year, offering a comprehensive calendar of events that will directly benefit the hotel and hospitality industry. With the construction industry inching back to normality towards the end of 2012, and the hospitality market close behind, the year ahead looks increasingly positive for hospitality suppliers, in particular interiors which constitute around 15% of the project value. In fact, it is estimated that interior contracting and fit-outs in the region will reach US$9.2 billion by the end of 2013 with investment across the sector also set to increase to 17%, up from 12.5% in 2012. This highly adaptive market provides the perfect backdrop for the return of The Hotel Show, which is expanding in 2013 to provide a complete 360 degree look at the industry from construction, refurbishments and fit-out to management and operations. Organised by dmg :: events, The Hotel Show takes place on September 28 30 at Dubai World Trade Centre, and includes a high profile industry conference featuring key note speakers from a variety of specialised disciplines. Themes explored in the 14th edition of The Hotel Show include latest industry developments, trends and the changing face of tourism in the region. Christine Davidson, exhibition director at dmg :: events, commented: The 2013 edition of The Hotel Show, reflects the strength of the regions robust hospitality industry and as the largest hospitality event of its kind, it is well placed to act as a barometer for the entire sector. The expansion of our content programme is indicative of the renewed confidence and activity in the sector. The Hotel Show 2013 will feature exhibitors across five core profiles, including: interiors and design, operating equipment and supplies, technology and facility management, outdoor and resort experience and the newest addition, HORECA, representing hotels, restaurants and cafe supplies and equipment. The Hotel Show will also look at investment, architecture, and hotel construction. The Middle East Spa Awards, now considered a benchmark event for the SPA industry since first launching in 2008, will take place during The Hotel Show. The Hotel Show will also celebrate the launch of a new event, The Leisure Show, co-located alongside the show this year, featuring the latest pools, spas, fitness and sports equipment. Both events will offer everything a resort hotel or leisure facility needs.
54
x h i b i t i o n s
Texcare Asia shaping up nicely
COMING NEXT Texcare Asia 2013 Shanghai New International Expo Center November 19 21, 2013 www.texcare-asia.com
sias most highly anticipated biennial fair for textile care, Texcare Asia, will present the latest technologies and solutions for the everevolving industry. The show will be held at Shanghai New International Expo Centre from November 19 21, where approximately 150 exhibitors are expected to fill over 11,500 square metres of space. Products and solutions on display will include the latest in laundry, dry-cleaning, ironing and dyeing machinery as well as textile management systems. The three-day show anticipates 8,000 visitors to attend from China and around the world. One of the biggest trends to be highlighted this year is the evolution of Chinas laundry and dry-cleaning industry from district-based locations to central plants. Like most other markets, operators of drycleaners and laundries in China have traditionally tailored their businesses to districtbased operations that include local dry-cleaning outlets and commercial laundries. This strategy allowed them to meet the immediate demands of their customers in rapid time. However this business model is quickly going out of fashion in China, as district-based facilities have oversaturated their local markets and the cost of operation has increased dramatically. In addition, challenges brought upon by stricter energy and water efficiency has made this traditional business model all but impossible for companies to maintain. To sustain their businesses, dry-cleaning outlets and laundry operators are looking more into developing central plants where the majority of their services can be carried out more efficiently. This has led to a high level of capital investment by central plant operators in China in the latest machines that can utilise alternative energy, such as oil or gas instead of coal, as well as reduce waste water. State-of-the-art machines that are growing in demand include tunnel washers, finishers, spreaders and feeders, chest-type flatwork ironers, dosing systems and much more. Some of the industrys most well-respected brands and associations will participate at Texcare Asia 2013. Their goal is to address growing issues and demands of Chinese textile care suppliers. For each edition, Texcare Asia manages to gain the support of a number of leading industry associations. The 2013 show is no different. Benson Li, chairman of the Laundry Association of Hong Kong, said: As living standards rise in China, the laundry market has grown rapidly. The industrys development strongly relies on the adoption of advanced solutions such as automation technology. Texcare Asia offers an unparallel platform in highlighting this technology. My association will organise a group of industry players from Hong Kong and Macau to visit the show, and we look forward to meeting the industrys leading suppliers from around the world.
56
INTRODUCING
@thehotelshow facebook.com/thehotelshow
With so much happening...

...at The Hotel Show, you might need to organize your diary
11.00am: Official opening of The Hotel Show 2013
Register now for your free fast-track badge to attend The Hotel Show. thehotelshow.com/register For the full event schedule please visit thehotelshow.com/visionconference
28th
September
12.15: Maximising TripAdvisor how to generate business leads 1.00pm: Keynote event with Jeff Strachan. Future Vision Developing Dubais mid-market Meeting in VIP Buyers Lounge Meeting with HR Managers at The Hotel Show Career Zone about new job opportunities 11.30am: Q&A Interview with His Excellency Helal Saeed AlMarri, Director General of the Department of Tourism & Commerce Marketing 1.00pm: Widening the Tourism Offering panel debate MUST ATTEND 2.30pm: Exclusive Keynote presentation by Steven Miller, FAIA RIBA Visit founding sponsors of The Leisure Show 3.15pm: New Tourism Trends & New Business Opportunities event Visit Well-Tech Hotel Room of the Future feature area 12.15pm: Hotel Revenue Management insight event with Ernst & Young looking at industry pipeline for 2014 1.45pm: All Eyes on Africa MUST ATTEND event for investors & developers Meeting in luxury Architects, Investors and Developers lounge by Greenline Interiors 4.00pm: Panel discussion looking at how hotels have reduced food wastage during the Holy month 5:15pm: Innovation case study presentation on making destinations more sustainable 6.30pm: End of exhibition
Official Knowledge Partners Official Recruitment Partner Vision Conference Associate Sponsor
29
th
September
30th
September
Strategic Partner Gold Sponsor Official Media Partners
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TXCA13_210x146_AH&CT.pdf
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1:01 PM
p p o i n t me n t s
A love of travel brought Belgian Charles Christiaens to Thailand on a diving holiday in 2003 and he fell in love with the country and has been there ever since. His latest appointment is executive chef at Hansar Bangkok.
Lisa A. Potts has joined Trump Hotel Collection as senior vice president of sales and marketing. The 25 year hospitality industry veteran will oversee all the brands sales and marketing strategies and initiatives as well as its global growth strategy, with a strong focus on Asia-Pacific.
Charles Christiaens Lisa A. Potts
Following stints in Tokyo and Shanghai, Chung Yuk Kau has moved to Hong Kong where he will be the executive chef of Yat Tung Heen Eaton, Hong Kong branch. He started his career at Fok Lam Moon in Hong Kong.
A Swiss national with extensive maritime experience in remote regions, including the Arctic and Antarctica, Captain Margrith Ettlin has assumed command of the expedition ship Silver Explorer. She is Silverseas first female skipper.
Chung Yuk Kau
Margrith Ettlin
Born and raised in the UK, David Parkin established his passion for being a chef after graduating from Environmental Science at University of Bedfordshire and working at The Ritz Hotel, London. He is now executive chef at East, Hong Kong.
Philip Yu joined Hyatt Hotels and Resorts in 2007, and after working at properties in Shanghai and Hangzhou has been appointed general manager of Grand Hyatt Hong Kong, where he will lead a team of 700 employees.
David Parkin
Philip Yu
New Zealand Trade and Enterprise is strengthening NZs food and beverage presence in Greater China with the appointment of Kiwi Dion McGrath as consulting chef. He musters 25 years of international experience of hospitality in Asia.
Francophone Irishman Tony Pedroni who has been a hotel owner in the course of his career is now working in Phuket as general manager of the Outrigger Laguna Phuket Beach Resort.
Dion McGrath
Tony Pedroni
Giuseppe Ferreri was born, raised, educated and trained in Rome, but having commenced a career in law realised his passion lay in cooking. He is now helming the kitchen at Lupa in Hong Kong.
Christy Wong has joined InterContinental Hong Kong as director of groups, meetings and incentive sales. Wong has 10 years of experience in meeting and incentive sales with various hotel brands including W Hong Kong where she was assistant director of sales MICE.
Giuseppe Ferreri Christy Wong
C h r i s t o p h Tr a v n i c z e k h a s j o i n e d InterContinental Hong Kong as executive assistant manager food and beverage. Originally from Austria where he received his degree in hotel and tourism business, Christoph brings to his new position over 20 years of experience in the hospitality industry.
Christoph Travniczek Joyce Mang
Joyce Mang has rejoined InterContinental Hong Kong as director of guest relations. Previously she worked at the hotel as assistant director of sales corporate. Last year while living in Europe, she had the opportunity to be the chief hotel liaison for the stay of Chinese prime minister Wen Jiaboa at Hyatt Regency Warsaw.
62
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Published since 1976

Vol 38 September 2013

PRODUCT PLACEMENT Sell the room and its contents

CLEAN AND GREEN Laundry equipment makes the grade

GREASY DOES IT Olive oils Asian odyssey

Designed by Antonio Citterio

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

Club managers Association Hong Kong

AHCT September 2013

Kowloon Shangri-La, Hong Kong Photography Koon Ming

New-look Asian Hotel & Catering Times website!

APPOINTMENTS 62 Whos moving where

Recruiting the next generation

53 47 29 IBC 41 31 61 55 11 59 49 13 23 57 25 43 27 37 OBC 16 & 17 21 33 9 IFC 61 58 39 15 35 51 45

AHCT September 2013

PRC develops a premium palate

Old world meets 21st Century at Johnnie Walker House, Beijing

Johnnie Walker House, Beijing

AHCT September 2013

Gaining a competitive edge

Wheres the beef?

AHCT September 2013

Good news for Worldhotels

AHCT September 2013

News from paradise

With a clean conscience OZO opening 2016

AHCT September 2013

Touching down at Kai Tak

A first for Dusit

AHCT September 2013

Pic: Shangri-La Hotel Tokyo

AHCT September 2013

Hard to find soft skills

Director of Sales & Marketing

Director of Human Resources

Director of Food & Beverage

Cant get the staff

For Job Opportunities, please visit: www.HotelsHR.com

AHCT September 2013

AHCT September 2013

DELIVER INSTANT FIRMING AND BRIGHTENING RESULTS!

Natural ingredients. Professional success.

Cheap and cheerful

AHCT September 2013

Bunga Raya Island Resort & Spa

AHCT September 2013

Delivering the goods

AHCT September 2013

Greater agility needed

Visi u a H, October 18-22

l coe shop solutio !

The social yield

AHCT September 2013

Are you leaving money on the table?

AHCT September 2013