HERITAGE REVAMP Preserving historical buildings

ASIAN HOTEL & CATERING TIMES
PUBLISHED SINCE 1976
Vol 53 March 2017
CHINA REPORT
A lot to crow about
CRYSTAL CLEAR
The right glass
DÉJÀ BREW
The perfect cup
VOL 53 March 2017
Hong Kong SAR
China
Singapore
Malaysia
Thailand
Rest of Asia
HK$50
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S$15
RM30
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HERITAGE REVAMP
Preserving historical buildings
THE INNOVATIVE MILK SYSTEM
WITH COLD MILK FROTH
supplies various types of warm and cold milk
froth – enabling an even greater variety of
beverages.
THE CLEAN IN PLACE SYSTEM (CIP®)
guarantees maximum cleanliness with fully
COFFEE PERFECTION
IN EVERY CUP
Melitta® Cafina® XT 6
Melitta Professional
Coffee Solutions
www.melitta-professional.de
® Registered trademark of a company in the Melitta Group
automatic cleaning of all milk supply tubes.
T
he Year of the Rooster has brought a key change in AHCT, as I take over from
Zara Horner as the Managing Editor. The AHCT team wishes Zara all the success
in her future endeavours. The Year of the Rooster is also the year of the Chinese
tourism industry: Chinese travellers are staking their claim to Asia-Pacific as their
playground of choice. While thanks to visa-free transit at several Chinese airports,
international travellers are making more stopovers in the country. Within China too, domestic
tourism is upbeat and “a string of theme parks across the country” are planned to replicate the
success of Shanghai Disneyland. Our market report on China looks at various aspects of these
developments, page 16. The tourism and hospitality industry consequently will see growth
and in related news the World Travel & Tourism Council (WTTC) has forecast that 80 million
new jobs will be created worldwide in the next decade, especially in emerging destinations. But
providing enough qualified professionals will be problematic. Asia is particularly vulnerable
in this regard. On page 14, AHCT surveys the situation, coming to grips with the extent of
the challenge posed and the steps being taken to meet it. Technology takes us into the realm
of Central Reservation Systems and what needs to be done to meet the evolving requirements
of the hotel sector, page 18. Plus, we take a look at all that’s brewing in the cup as a growing
number of coffee purveyors are demanding and getting more, while tea has also taken the
non-traditional route thanks to creative chefs and mixologists. There’s all this and more in this
issue of AHCT, the region’s only B2B publication that covers every aspect of the industry.
Happy reading.
managing EDITOR
Neetinder Dhillon
neetinder@mediatransasia.com
Art Director
Hatsada Tirawutsakul
Coordinator
Wajiraprakan Punyajai
Contributors
Donald Gasper, Zara Horner,
Robin Lynam, Jane Ram,
Michael Taylor, Vicki Williams
Associate Publisher
Sharon Knowler
sharon@mediatransasia.com
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Kanda Thanakornwongskul
production assistant
Natchanan Kaewsasaen
Circulation manager
Porames Sirivejabandhu
porames@mediatransasia.com
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Yupadee Saebea
Chairman
JS Uberoi
Director
Gaurav Kumar
Managing Editor
Neetinder Dhillon
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CONTENTS
Volume 53 March 2017
News
Industry
6
The latest hospitality and catering
industry news
Product
36 All the news, products, equipment,
and furnishings
Culinary
38 The essential on chefs, food,
and openings
Management
14 The lack of skilled manpower is proving to be a challenge.
16
Market Report
China will be the epicentre of growth,
and the prognosis looks good
Technology
18 Central Reservation Systems – a look
at who’s achieving what and what’s new
this year
Photo courtesy: 137 Pillars House
On the cover:
The award-winning 137 Pillars House in
Thailand’s northern city of Chiang Mai, a
stunning 30-suite boutique hotel, was the
subject of a very careful renovation project.
In the picture: Jack Bain’s Bar.
Design
20 Some of the region’s most historical
buildings now house hotels and among
the most stunning renovation projects is
Chiang Mai’s 137 Pillars House.
24 32
4AHCT March 2017
www.asianhotelandcateringtimes.com
Food
Bakery
24 Western-style bakery products are here
to stay in Asia. But how are suppliers
keeping up?
Drink
26 Higher quality and more convenience
are what the purveyors of coffee in the
region are demanding.
30 Tea has evolved beyond the traditional teapot. We take a look
Equipment
32 The diversification of the drinks business
finds a reflection in the increased
demand for a wider variety of glassware
34
Once restricted to the pizzeria,
the pizza oven is increasingly becoming
an alternative to traditional ovens and
cooking methods.
Advertisers’ Index
Alpha International
23
Athena Tableware
7
Baking Elements Limited
29
D’ARBOIBC
Eloma GmbH
33
Franke11
Global Search International
9
HOST39
Hotelex 49
La San Marco Spa
27
Melitta Professional Coffee
Solutions GmbH & Co. KG
IFC
Ming Fai
13
ProWine Asia @ HOFEX
45
RancilioOBC
Thaifex43
Welbilt35
WMF31
Zieher37
Events
40 Events and shows from around
the region
Exhibitions
42 A preview of Food & Hotel Vietnam,
Hotelex and HORECA
Appointments
50 Who is moving where
APRIL
Management: Recruitment
Market Report: Singapore
Security
Design
Dairy
Jam
Wine country: Australia
In-room safes
Outdoor furniture
34
www.asianhotelandcateringtimes.com
AHCT March 2017
5
Industry News
#SGCF2017
Singapore Cocktail Festival
This month an immersive six-day calendar (16-21 March) will
showcase bars ranked on the Asia’s 50 Best Bars list; over 40
participating local bars and a 5,000 sqm cocktail village. Raising
the bar for cocktail drinking, Singapore Cocktail Festival
(#SGCF2017) provides a platform to ‘taste, learn and play’ in a
world of cocktails. Festival Director and Co-founder, Wai Mayleng
says, “Our aim is to position Singapore as a leading cocktail city,
and Singapore Cocktail Festival offers the perfect opportunity
to showcase the level of craft and innovation of the bartending
community here.”
Head mixologists from some of the region’s top watering
holes will be in attendance: ABV (Manila), Alice (Seoul), Bar
Benfiddich (Tokyo), Omakase + Appreciate (Kuala Lumpur), Q&A
(Bangkok), The Pontiac (Hong Kong) and Woo Taipei (Taipei);
plus appearances from international stalwarts such as Alex
Kratena, formerly of London’s Artesian and Naren Young of New
York’s Dante. Several Asian-inspired cocktails have been created
especially for the event. Uncle Negroni at Mitzo Restaurant &
Bar (mitzo.sg) has a red dates-infused Jenever as the base with
vermouth and orange bitters aged in an oak barrel.
Nutmeg and Clove (nutmegandclove.com.sg) take on coffee
with Cognac, coffee beans infused ruby port, egg yolk and simple
syrup in Kopi. And in a nod towrds the increasing popularity of
gin, AHCT covered the trend in last month’s issue, a series of ginbased, cocktails with with tea-infused artisanal gins are the focus
at Cin Cin (cincin.sg). Not to be out done The Bar and Billiard
Room at Raffles Hotel has three signature concoctions including
Reminiscences, a vodka-based drink designed to signify the
new chapter at the iconic hotel (www.raffles.com). Special
bottled cocktails aged in wood barrels, will be the highlight at 28
Young Chef Awards
This year’s S.Pellegrino Young Chef awards rounds
have begun well with young talent battling it out towards
a grand finale in June. Timelines have been extended
to allow competitors more time to work alongside their
assigned chef mentors to improve signature dishes
and refine skills and presentation. Global visibility and a
significant professional boost as well as the chance to
take part in top level contests throughout the world make
this an attractive competition. The ‘Seven Sages’ judging
panel comprises some of the most celebrated culinary
masters in the world (www.sanpellegrino.com).
6AHCT March 2017
www.asianhotelandcateringtimes.com
HongKong Street (www.28hks.com) and the newly opened
Crackerjack will offer a “Recovery Breakfast” special, designed
to get festival-goers back on their feet.
On 99 Beach Road, the experiential #SGCF2017 Festival
Village will have 10 immersive cocktail and mocktail rooms
presented by Hendrick’s Gin, BOLS and Perrier; a food
street showcasing gourmet fare by restaurants such as The
Disgruntled Brasserie, Ninja Bowl, Ninja Cut and IZY Dining
and Bar; a Tasting Room of handcrafted and small-batch
spirits such as Black Cow and Paper Lantern; and live music.
Asia Bar Battle: Nine bartending teams from different
countries will create a cocktail experience that best represents
their homeland; final knock-out round on 19 March. The team
with the most number of cocktails sold, and the team that best
entertains the audience, will emerge the champion.
Singapore’s Next Top Cocktail: Visitors can also help
crown Singapore’s “Next Top Cocktail”. The final four
bartenders will present their cocktails for voting by the public at
the village. Cocktail bar tours, workshops and masterclasses
will round out the festival. (www.singaporecocktailfestival.com).
Supporting Sustainable Tourism
The Global Tourism Economy Research Centre
(GTERC) is one of the Official Sponsors of the 2017
International Year of Sustainable Tourism for Development
(IY2017). At the International Tourism Fair of Spain in Madrid,
Dr. Taleb Rifai, Secretary-General of the World Tourism
Organization (UNWTO) said, “2017 is a unique opportunity
for us to promote the contribution of tourism to achieving
the future we want... to ensure that tourism is a pillar in
achieving the 17 Sustainable Development Goals.” Pansy
Ho, Chairman of GTERC and Secretary-General and Vice
Chairman of Global Tourism Economy Forum, was one of
the Officiating Guests at the Opening Ceremony. GTERC
believes this initiative is destined to not only create a lasting
positive impact on the world, but also demonstrate the
collective resolve of the industry.
www.asianhotelandcateringtimes.com
Industry News
Stay
connected
The 39-room luxury retreat on the
banks of the Chao Phraya River in
Bangkok, The Siam, has adopted in-room
‘porter technology’: fully customised
mobile phones that offer guests a host of
privileges from 4G data connection with
unlimited roaming capacity, to connection
to the hotel at any time of day or night,
from anywhere in the city, expert city
guides and bulletins and more. The system
is part of Portier Technologies suite of
services. Co-founder Mark Pope says,
“Many traditional hotel apps struggle
to achieve complete guest adoption.
Portier’s all-in-one solution of data
connectivity, hotel system integration and
premium content services are centred
on two important goals – driving guest
engagement and satisfaction.” The content
is available in four languages: English,
Japanese, Simplified Chinese and Arabic.
Accor Gets the Keys
AccorHotels has begun negotiations to
take over Travel Keys one of the leading
players in the private holiday market.
Sebastien Bazin, AccorHotels chairman
and CEO says, “Travel Keys has built a very
robust business over the years that will be
instrumental in our strategy to create the
number one luxury private rental player in
the world. It brings an impressive portfolio of
premium properties to our existing activities.”
Founded in 1991 Travel Keys has over
5,000 curated villas across 100 destinations.
Together with onefinestay and Squarebreak,
the Travel Keys acquisition will provide Accor
with about 8,500 addresses in the private
luxury market. The transaction is expected to
close end of Q2 this year. The combination of
Travel Keys with onefinestay and Squarebreak
will provide AccorHotels with about 8,500
addresses in the luxury private rental market,
in both the vacation and urban segments. 8AHCT March 2017
www.asianhotelandcateringtimes.com
GLOBAL HOSPITALITY PORTFOLIO
Elephant Polo
heads to
Bangkok
The annual King’s Cup Elephant Polo
Tournament is packing its trunks for Bangkok’s
riverside (next to the Anantara Riverside Bangkok
Resort) for its15th edition this month from the 9th12th. This festival attracts people and teams from all
over the world. The four-day event, which includes
Children’s Education Day and Ladies ‘Bangkok Ascot’
Day, aims to raise awareness and money to better the
lives of wild and domesticated elephants in Thailand.
To date the tournament has raised over US$ 1.3
million. The King’s Cup Elephant Polo Tournament
was recently awarded a silver medal for Sports CSR
Initiative of the Year at the Asia 2016 SPIA Sports
Industry Awards. The 2017 event will feature 10 teams
with over 40 players led by professional horse polo
players and New Zealand All-Blacks rugby players.
Anantara has long been associated with elephant
conservation efforts with its The Golden Triangle
Asian Elephant Foundation, which has rescued
over 40 elephants off the streets of Thailand
(www.anantaraelephantpolo.com).
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www.asianhotelandcateringtimes.com
Industry News
TRYPing to Yangon
Boutique brand TRYP by Wyndham is debuting in Southeast
Asia with the opening of a new hotel in Yangon, Myanmar. The
60-room hotel is Wyndham’s inaugural hotel to open in Myanmar.
“Myanmar is quickly becoming a must-see destination for
international travellers with nearly eight million arrivals in 2015
thanks to an influx of foreign investment and Yangon’s expanded
international airport. The country’s travel and tourism sector is
primed to spike even higher,” says Barry Robinson, president and
managing director of Wyndham Hotel Group South East Asia
and Pacific Rim. Set in the heart of Yangon’s lively Mayangone
Township, TRYP Yangon offers a restaurant and a lounge bar as
well as free Wi-Fi. Sixty design-driven guest rooms are inspired by
Myanmar’s culture and traditions. Located less than five minutes
from Myanmar Plaza, it is a short stroll from many of the city’s
temples, including the majestic 34-metre-high Kabar Aye Pagoda
and the Inya Lake.
Upping the Romance quotient
The T Hotel, a training hotel operated by
students of the Hotel and Tourism Institute
(HTI), a VTC member institution, was ranked
second among Top 10 hotels for Romance in
China by the popular TripAdvisor’s Travelers’
Choice 2017. The T Hotel is the only hotel in
Hong Kong awarded in the category. Located in
the tranquil Southern District of the Hong Kong
Island it has the Béthanie Chapel, a Grade II
historic building, in the neighbourhood. Alan IP,
Deputy Manager (Hotel Operations & Training)
of The T Hotel says, “Our guests associate
such a setting with romance or even marriage.”
He adds, “Guests found the hotel particularly
romantic, not only because our hotel overlooks
the dramatic western shoreline of the Hong
Kong Island, beyond which lie the East Lamma
Channel and islands in western Hong Kong,
but one can also indulge in the most stunning
sunset ever.”
10AHCT March 2017
www.asianhotelandcateringtimes.com
A1000
A NEW LEVEL OF INDULGENCE.
Everyone has their own idea about
what makes the perfect coffee. To
meet these incredibly varied demands,
we at Franke have developed the
new, pioneering A1000. It is unique
in five different ways:
• Enjoy even more coffee varieties
with six flavors
• New intelligent refrigeration
unit: up to two milk varieties with
two parallel refrigeration circuits
• CleanMaster: fully automatic
cleaning system fitted as standard
• Multimedia touchscreen:
video with sound, nutritional,
and allergen information
• IoT: access every A1000 via
the Internet
The A1000 is your
ticket to a coffee that’s
more personalized
than ever before.
a1000.franke.com
Industry News
Mövenpick heads for Hua Hin
Movenpick Hotels & Resorts will rebrand and manage
the Asara VIlla and Suite Resort. The 96-key property, in
operation since 2010, will become the Movenpick Asara
Asia reviewers
make a point
Resort & Spa Hua Hin; scheduled
to relaunch with Mövenpick branding
in November 2017. “We’re delighted
to add another beachside property
to our rapidly expanding portfolio,”
says Andrew Langdon, global chief
development officer and senior vice
president Asia, adding, “Mövenpick
Asara Resort & Spa Hua Hin will join
our existing three Mövenpick resort
properties in Thailand: Mövenpick
Siam Hotel Pattaya, Mövenpick Resort
Bangtao Beach Phuket and Mövenpick
Resort & Spa Karon Beach Phuket.”
futurecast your inventory
IDeaS Revenue Solutions and nSight Travel Intelligence have teamed up to offer a new
experience in revenue management that allows managers to “futurecast” inventory demand
based on a rich set of data points now available on a
single technology platform. nSight’s predictive consumer
shopping intelligence data and IDeaS’ advanced revenue
management solutions could help hoteliers increase
bookings and drive better revenue. “The ability to integrate
never-before-accessible information – such as relationships
between intent to book and pricing – will elevate a hotel’s
demand forecast and ultimately its revenue opportunities,”
says Sanjay Nagalia, chief operating officer for IDeaS.
Asian hotels registered
highest average scores in
SaaS company Revinate’s
latest data. The 2017
Global Hotel Reputation
Benchmark Report
analysed 70 million online
guest reviews over the
last two years - nearly
40 million were logged
in 2016. The average
review scores by region
and by established and
emerging markets shows
an upward movement
across the board, proving
that travellers are becoming
more comfortable posting
reviews. Asia (4.28),
Europe (4.24) and Latin
America (4.24) had the
highest average scores
in 2016, followed by the
Middle East and Africa
(4.12), North America (4.09)
and Oceania (4.08). But, in
terms of annual increase
Middle Eastern and African
(+1.5 per cent) and North
American properties (+1.2
per cent) experienced the
strongest improvements,
while the remaining regions
grew below the 1-per
cent mark.
Loyalty
programmes
Bangkok gets a new Champagne bar
CRU Champagne Bar – a G.H. Mumm Bar, at Centara Grand At CentralWorld, is the latest
edition to sky bars in Bangkok. This is the only bar in Thailand to exclusively serve G.H. Mumm N° 1
Pink, a delightful sparkling rosé. Also on offer are 2009 Bollinger 007 Spectre Limited edition, 1998
Taittinger Comtes de Champagne Brut Blancs de Blanc, and Bollinger Brut Rosé. Besides the bubbly
and 360-degree views of the city, expect an eclectic list of creative cocktails and gourmet bar food
(www.centarahotelsresorts.com).
12AHCT March 2017
AccorHotels and
Qatar Airways have joined
forces to offer members
of their respective loyalty
programmes Le Club
AccorHotels and Qatar
Airways Privilege Club,
added benefits. Members
of Qatar Airways’ loyalty
programme Privilege
Club can now convert
their Qmiles into Le Club
AccorHotels points.
Similarly, Accor’s Privilege
Club members can convert
their Qmiles to Le Club
(www. qmiles.com).
www.asianhotelandcateringtimes.com
Management
Retention is about instilling a sense of discovery and possibilities (Photo courtesy: Institute of Tourism Studies)
Attraction and
retention
The World Travel & Tourism Council (WTTC) expects the tourism
industry to experience some difficulties in providing enough qualified
professionals for the forecast 80 million new jobs created in the next
decade. This is especially true in emerging destinations such as our own,
where a lack of talent limits growth of the continuously developing
industry. Donald Gasper surveys the scene
T
hroughout Asia, the lack of
enough talent and skilled
manpower to meet the demands
of the hospitality industry is
proving a challenge.
In Macau, for example, the opening
up and expansion of the gaming industry
in the early 2000s has placed considerable
and unprecedented pressure for suitable and
skilled manpower, thereby necessitating the
substantial import of labour to satisfy
such demand.
Many employers are barely able to ‘keep
their head above water’ in finding sufficient
and suitably qualified staff.
14AHCT March 2017
As new hotels, resort and casino
properties and attractions continue to open
or expand, this places more pressure on
trying to retain talent as current employees
can and do readily, and easily, switch jobs.
Among local Macau citizens, the level
of unemployment is very low (less than 1.9
per cent in 2016, according to the Macao
Census & Statistics Service) and, therefore,
it is relatively easy to find employment,
especially in the casino sector.
“While the casino and gaming sector
in Macau pays well with above average
salaries, one needs to think beyond financial
remuneration, and look at ways to facilitate
the sustainability of talent by developing
as well as nurturing it,” says Professor John
Ap, visiting Professor of the Institute for
Tourism Studies and director of the Global
Centre for Tourism Education and Training
in the SAR.
“The above average wages paid by the
gaming sector, in turn, place pressure on
other industry sectors in trying to recruit
staff as they are not able to match the wages
offered by the casinos.
“This, coupled with a labour policy that
gives preference to local citizens at times
may lead to a distortion of the local labour
market where positions are filled simply on
www.asianhotelandcateringtimes.com
Developing
professionals
Professor John Ap, Institute for
Tourism Studies and director
Global Centre for Tourism
Education, Macao
The above average
wages paid by the
gaming sector place
pressure on other
industry sectors
Professor John Ap,
Institute for Tourism
Studies and director of
the Global Centre for
Tourism Education
and Training
the basis of one’s residency status and not
necessarily on one’s abilities and skills.
“For some local citizens a sense of
entitlement exists and the impact of
this mentality potentially hinders talent
development and must be guarded against
from developing into another challenge
for employers.”
The introduction of new and innovative
approaches to recruiting, training, and
retaining talent is definitely needed, says Ap.
How and what depends upon how the
hospitality industry responds in ‘thinking
outside the box’ to address the
challenges ahead.
Meanwhile, in the face of the lack
of talent in the industry, Hong Kong’s
Hotel Icon is committed to creating
an environment to attract and develop
passionate hospitality professionals.
As an extension of the School of Hotel
& Tourism Management (SHTM) at The
Hong Kong Polytechnic University, it
aspires to provide a place for students and
hoteliers “to explore the abundant learning
and development opportunities in and
outside the hotel.”
The hotel is establishing a new
learning curriculum which will develop its
people into hotel professionals through
various learning activities and
development programmes.
“On top of training and developing our
people, retaining talent is also important
for the sustainable development of the
industry,” says Richard Hatter, the hotel’s
general manager. “We strive to create a
caring spirit to engage our employees. We
want our employees to enjoy working with
us and to enable them to be the best they
can at their jobs.”
Creativity is another key element to
drive the future of the hospitality industry,
Hatter says.
“We know it’s important to provide a
dynamic environment and the flexibility to
help inspire the new generation of hoteliers.
While providing them with lots of training,
the senior executives also instill a more freethinking mind-set and a sense of discovery.”
Steps are being taken: Wong Kin-ping,
instructor (travel and tourism) at the Travel
Industry Council of Hong Kong (TIC)
points to the establishment of a Tourist
Guide Accreditation System in 2004, under
which all tourist guides assigned by member
It’s expected that the industry in APAC will experience a severe shortage
of qualified staff over coming years (Photo courtesy: School of Hotel and
Tourism Management HK PolyU)
www.asianhotelandcateringtimes.com
Skilled manpower requires on-going training
(Photo courtesy: Macao’s Institute of Tourism Studies)
Richard Hatter, general manager, Hotel Icon
agents to receive visitors are required to
have a valid Tourist Guide Pass, only after
passing a qualifying examination, issued by
the Association.
“The pass is valid for three years only
and guides are required to renew in order
to continue to receive inbound visitors.
This encourages them not only to upgrade
themselves by constantly absorbing new
knowledge, but to systematically maintain
their professional skills and ethics
as well.”
Trainee tour guides from Hong Kong’s Hotel and Tourism Institute have to
undergo regular training updates
AHCT March 2017
15
Market Report
China is a gateway for growth for many multinational hotel groups (Photo courtesy: Huo Hotel Beijing)
Year of
the Rooster
The Middle Kingdom has a lot to crow about, Michael Taylor writes
I
f the Year of the Rooster has officially
been declared the ‘China-Australia
Year of Tourism’ by the Chinese and
Australian governments, the jury
is still out as to how Sino-American ties
will develop now that a Donald Trump
administration has assumed power
in Washington.
Will the new president’s overtures
toward Taiwan strain ties? Would this have
an impact on tourism? From Malaysia to Thailand to New
Zealand, there is a boom in the number
of Chinese travellers taking holidays
throughout the entire Asia-Pacific. Visa-free
transit at an increasing number of Chinese
airports is making it easier for overseas
16AHCT March 2017
travellers to make stopovers in the world’s
second largest economy. But other factors
are having an impact, as well.
Domestically, one of the biggest tourism
developments last year was the opening of
Shanghai Disneyland. Is the country in for
an avalanche of similar parks?
According to the South China Morning
Post, the Evergrande Group has a US$7.3
billion plan to build “a string of theme
parks across the country”, starting with
a Children’s World in Changsha. Additional
parks are planned for Guiyang and Kaifeng
as well as two in Jiangsu province, which
adjoins Shanghai. Included will be at least
one marine park, which would most likely
resemble Ocean Park in Hong Kong.
Blaise Jing, regional director China, PHR
www.asianhotelandcateringtimes.com
Still plenty of business opportunities in China
Many groups are pinning their hopes
on China’s economy
(Photo courtesy: Longemont Hotel Chengdu)
Multinationals see China
as the epicentre for growth
David Low, CEO, Les Suites Orient
“I see more opportunities from Chinese
owners who are investing in the building of
theme parks and attractions in the country,”
says Blaise Jing, regional director for China,
Preferred Hotels & Resorts (PHR).
“These new products will serve to attract
more international as well as domestic
travellers, like the new Disneyland theme
park that opened in Shanghai last summer.
The city welcomed more than 4 million
visitor arrivals in the first half of
2016 alone.”
Daniel Wang GM, Longemont Hotel Chengdu
www.asianhotelandcateringtimes.com
So how do multinational hotel groups
view the world’s most populous country?
EpicentrE for growth
“Multinationals see China as the
epicentre for growth,” says David Low,
CEO of Les Suites Orient, Bund Shanghai,
a PHR hotel. “This is evident in our
industry, where almost every international
hospitality brand is represented in the
country, especially within Shanghai. Over
the long-term, I am optimistic that Chinese
firms will produce global brands through
their own efforts. We are already seeing
examples across younger industries like
biotech, internet and consumer electronics.”
Rising incomes will also have a positive
impact on the industry.
“China’s economic development is the
fastest in the world,” says Daniel Wang,
general manager of Longemont Hotel
Chengdu, a 785-room PHR property
that opened in October 2016. “The
average income of the Chinese people
has increased, which translates into big
growth in purchasing power. China has a
lot of potential and many opportunities
to continue its development in the next
few years. Beijing, Shanghai, Guangzhou,
Sanya, Xiamen, Chengdu and other cities
are all the popular tourist destinations
in China.”
What will the impact be on tourism?
The prognosis looks good, industry
insiders say.
“We feel that 2017 will be an exciting
year,” says Philip Schaetz vice-president
sales and marketing Marco Polo Hotels.
“There will be challenges derived from
a continuous level of uncertainty in the
global economic climate of course. We will
be opening our second Niccolo Hotel in
China in Chongqing in August, which will
enhance the Niccolo footprint further.”
As with the first Niccolo hotel, which
was opened in Chengdu in 2015, the
Niccolo Chongqing will be part of a
destination complex that includes a
high-end luxury and lifestyle shopping
mall as well as towering office towers and
residential buildings.
“So from our perspective, 2017 looks
positive,” Schaetz says. “The country’s
economy will keep growing as it did in the
past years, and there will be more and more
hotels opening in 2017 and thereafter.”
In addition to the hotel in Chongqing,
the group will open a Niccolo hotel in
Hong Kong in October; in Suzhou next
year; one in Changsha, and a Marco Polo
hotel in that city as well in 2018.
“China’s economy is growing
rapidly among all Asia countries,”
Schaetz says. “There are plenty of
business opportunities.”
AHCT March 2017
17
Technology
CRS today are about friction reduction
Central
Reservation
Systems
Instant. Direct. Mobile. Social. Customised. What more can central
reservations systems offer, and how do they convert ‘lookers’ into
‘bookers’ in just a click? Donald Gasper surveys the latest developments
C
RS nowadays need to be
globally attractive, add payment
gateway integrations to ensure
fast payment, and maximise
booking add-ons.
Automated customer pre-arrival and
post-departure communication has been
added into the mix too, as well as the ability
to display ‘deals’ and promotions.
“The hotel sector’s technological needs
are in constant evolution,” says Lee Horgan,
CEO of Amadeus Hospitality.
“Today’s reality is that a hotel’s
requirements are not always met by
18AHCT March 2017
the current CRS in the market as the
technology is fragmented between
traditional IT specialists, global technology
providers and in-house developments.
High cost of ownership associated, multiple
interfaces, and siloed legacy systems weigh
down on the industry.”
Companies are working on reducing
the friction and the complexity for hotel
operations so hoteliers can focus on guest
experiences rather than selling rooms.
Modern CRS need to bring the
existing fragmented technologies together
by offering a flexible, component-based
platform with a 360 view of the properties
and services.
Additionally, travellers are now more
conscious of their own needs and demand
tailored offers and services.
“We’re calling it the ‘Journey of Me’,”
says Horgan.
Hotels answer this demand by utilising
technology to foster an ‘information
connection’ between themselves and the
guest to:
1. Analyse guest data in more
meaningful ways and share it effectively
across systems, properties and channels.
www.asianhotelandcateringtimes.com
Direct, mobile, social and instant... CRS have to have it all today (Photo courtesy: Amadeus)
2. Push out granular pricing options
across all channels and understand the
context of the guest’s travel to better
tailor the package and convert lookers
into bookers.
3. Centrally store and manage
profiles rather than keeping data in
silos, to ensure any property can create
personalised experiences.
A stable and fast CRS with seamless
integration of other technologies, including
property management, service optimisation,
and sales and catering solutions, allows
hoteliers to manage content from one place.
A cloud-based CRS built on an Ultra High
Availability platform with open architecture
is increasingly an appealing option due to
the flexibility, stability, and speed. “That’s
why we’ve invested so heavily in offering
this as we believe it’s the way forward and
a route the hospitality industry needs to
embrace,” says Horgan.
IHG is already ahead of the curve. In
2015, it announced that it would develop a
next-generation guest reservation system to
revolutionise the technological foundations
of the hospitality industry; and now in
2017, it will begin to roll-out the system to
over 5,000 of its properties worldwide.
Meanwhile, in January, Vimana
Franchise Systems said it was rolling out
a new, comprehensive central-reservation
system for its Centerstone Inns/Hotels/
Plaza Hotels and Key West Inns/Hotels/
Resorts products that would enable each
hotel “to compete head-on with the bigger
brands and membership organisations.”
The new Constellation CRS is designed
to help owners “grow their businesses and
their bottom lines.” This deployment is the
first of many new tools to be introduced
into the system this year.
Steve Belmonte, Vimana Franchise
Systems CEO says, “This new system is
robust and comes at a better price point.
www.asianhotelandcateringtimes.com
It’s not enough to
just own an asset
today… hotels
must also own
the personality of
the building, the
social experience
of the guest,
the reservations
processes and the
online marketing
InnDependent Boutique
Collection
“Always evolving, Constellation is
designed to grow with our franchise; new
programmes will be continually added and
made accessible through the platform.
“Rather than paying a transaction fee
per reservation, we are now featuring a perroom, flat-fee model. In this way, owners
will know what their fees are per month, no
Lee Horgan, CEO, Amadeus Hospitality
CRS don’t just go from A to B any more they need
to get all the way to Z, and back
matter how many reservations they process.”
Constellation integrates a global loyalty
club, a major meta-channel presence, and
new vanity websites for each hotel that were
not offered previously.
“This system will enable staff to
manage all rates and inventory directly
from the PMS rather than logging into
several extranets, only to find out they have
over-sold rooms. Constellation is making
Vimana a more viable franchise option,”
Belmonte says.
The managed distribution platform
within Constellation includes: Google direct
bookings, a major meta channel presence,
customised emails, cancellation protection,
and add-on activities like car rental services.
An internet booking engine on the hotel’s
website, integrated OTA bookings, and a
global-distribution system are available to
Vimana franchisees.
The new Constellation CRS is
powered by IBC (InnDependent Boutique
Collection) which is “combining digital
marketing services, distribution and soft
brand benefits for global lodging.”
While the IBC platform was initially
created for independent hotels, the
company is now white-labelling its Central
Reservation System for brands, soft brands
and management companies serving hotels,
apartments, B&B’s and villas,
effective immediately.
“It’s not enough to just own an asset
today,” says an IBC spokesman, “hotels
must also own the personality of the
building, the social experience of the guest,
the reservations processes and the
online marketing.
“The story the property shares and
connects with the world is what matters
most. The challenge for independent hotels
and smaller groups is having the channels to
tell that story and to do it efficiently
and affordably.” AHCT March 2017
19
Design
The Jack Bain’s Bar renovation reflects space and time
Reality
renovation
The industry is in the middle of a major makeover with renovation
after renovation planned, beginning or ending. Some of the region’s
most historical buildings now house hotels and are in the thick of these
changes; Chiang Mai’s 137 Pillars House is among the most stunning.
Zara Horner takes a look
O
pened in 2012 the awardwinning 137 Pillars House
in Thailand’s northern city of
Chiang Mai is a stunning 30
suite boutique hotel with a rich past.
Built around an original colonial teak
homestead which dates back to the late
1800s, it is located in a leafy residential
enclave a few minutes’ walk from the
historical Watt Gate Temple, Ping River and
20AHCT March 2017
trendy boutique shopping area.
When purchased by the present owners
the house had been neglected and had fallen
into disrepair. Frequent flooding, humidity
and pest infestation had taken their toll.
A team of architectural historians,
conservationists and designers worked
meticulously to reinforce the integrity of
the original structure creating spaces of
tranquility and havens of peace, amidst
nostalgic splendour - alongside the latest
modern comforts and conveniences
of course.
The design concept took inspiration
from the site’s cultural, historical and
architectural heritage.
Distinct features of the colonial Lanna
(ancient Nothern Kingdom) design style
such as motifs, construction materials and
techniques as well as the ambience and
www.asianhotelandcateringtimes.com
The teak house is
unique and provides
the DNA for the
hotel and our
special approach
to hospitality
Anne Arrowsmith, GM
A surprising and contemporary colour palette has been welcomed by guests
Anne Arrowsmith, GM
The renovation was designed to mirror
an old gentleman’s club with all the
requisite nooks and crannies
scale of the era have been incorporated
throughout the property.
It’s a refined contemporary canvas with
design cues from the existing artwork
and colour palettes as well as intangible
resources such as site orientation and
surrounding flora.
As with many such renovations in the
region the property design augments the
aesthetic nature of the heritage, weaving a
narrative and resonating the character of the
old building.
A tale to tell
Bespoke plush furnishings create a place of opulence
www.asianhotelandcateringtimes.com
The story behind the building begins
in the royal court of King Chulalongkorn,
the student of British teacher Anna
Leononwens, the story captured in the
movie classic ‘The King and I’.
AHCT March 2017
21
Design
What’s in a name?
The importance and wealth of a
property owner in Chiang Mai was often
recognised by the size of their Lanna
style Thai houses, and in particular how
many pillars (sao) the house had…the
more the pillars, the more important
the owner was. Visiting journalists,
impressed by the history and beauty of
the house, were curious to as why the
Borneo house did not have a name. On
one occasion a publisher wanted to write
about ‘the house with the most number
of pillars’. So Jack Bain decided to count
the number of pillars which came to
137… and as noted in the old map of
Wat Gate, there is reference to
‘Baan 137 Sao’, which translates to
137 Pillars House.
The renovated 137 Pillars House, Chiang Mai
Signature cocktails complement the unique
surroundings of the newly renovated
Jack Bain’s Bar
The King permitted foreigners like the
men of the Borneo Company to fell trees
across the vast teak forests of northern
Thailand for commercial purposes.
Anna’s son Louis Leonowens joined the
company and as superintendent opened
the company’s office in three sprawling
teak houses, each with more than 100 teak
pillars; a fourth, 137 Pillars House as it is
today, was moved over to the company’s
land in the foreigner’s enclave and
Leonowens briefly lived there.
The house remained part of the
company’s assets even during the Japanese
invasion of Thailand. In the post WWII
years the company returned to the region,
but sold its Chiang Mai headquarters to
William Bain, a Scotsman who had fled his
family’s expectations for Chiang Mai.
He married a local Mon girl, and
together they raised a family of two
daughters and two sons. Son Jack followed
in his father’s footsteps by joining the
company and raising his own family
on the grounds.
Jack Bain’s Bar
A colourful character, Bain’s legend
lives on in the bar named after him and is a
signature outlet in all 137 Pillars properties.
Reminiscent of a gentleman’s club the
bar has “a nostalgic, historical atmosphere
that harks back to the golden age
of cocktails.”
Julian Coombs Associates was the firm
commissioned with the bar’s renovation and
22AHCT March 2017
Anne Arrowsmith, hotel general manager
says, “Julian’s sensitivity, hands-on approach
and his body of work made the decision an
easy one.”
Arrowsmith goes on to explain the
reason behind the renovation: “A gap in
the market. Bangkok boasts six of Asia’s
Top 50 bars, while Chiang Mai, Thailand’s
second city lacks a single one. Hence an
opportunity for JBB’s to differentiate itself.
The opening of JBB Bangkok provided a
perfect impetus to ‘raise the bar’
in Chiang Mai.”
It was “essential” the design reflected
place, Arrowsmith says. “The teak house is
unique and provides the DNA for the hotel
and our special approach to hospitality.
The space could not be altered and thus
the designer needed to interpret the design
elements accordingly.”
Materials used were selected “to balance,
in colour and light, with the richness of the
existing aged golden teak architecture, while
keeping within the historical aspect of the
architecture. Copper and leather, warm and
soft respectively, allowed for an intimate
experience while gently contrasting the
history with a fresh contemporary look.
“The leather buttoned and copper
topped bar sets the scene for the house retro
cocktail menu.
“Soft lime green leather barstools,
Chesterfield sofas, deep maroon velvet club
chairs, and sky-blue linen armchairs, all
complement the bar staff’s Scottish tartan
waistcoats as well as the surrounding
original teak paneled walls and
tropical gardens.
“It’s all designed to connect the
guest to a unique, historical, yet cosy
bar experience.”
www.asianhotelandcateringtimes.com
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The
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Food
Decadent patisserie such as this from
137 Pillars House is popular in Asia
The Big
bake Off
Western-style bakery products are here to stay in Asia, their popularity
ever increasing: classy patisserie and bakery shops are offering innovative
baked goods, much of them with an elegant local twist. How are
suppliers keeping up? Jane Ram finds out
T
hree years ago AHCT hailed
‘an explosion’ of Western-style
bakery products in many parts
of Asia.
This trend shows no sign of slowing
down as new patisserie and bakery shops
open and flourish everywhere from Beijing
to Bangkok and beyond.
An increasing number of high profile
international names (mainly French)
successfully operate jewel-like boutiques
where eager shoppers queue for items like
macarons and éclairs alongside a wide
24AHCT March 2017
variety of bakery items, all exquisitely
presented and packaged.
“The experience of buying a macaron
and the packaging it comes in is as
important as the macaron itself,” says
Christopher Mark, chef and founding
partner of Hong Kong’s Black Sheep
restaurant group.
“Baked goods are an affordable luxury
to which people can treat themselves more
regularly than other luxury items.”
The visual appeal of bakery products
and pastries cannot be overestimated.
“The rise in Instagram and food
blogging emphasise how baked goods
photograph and trend on social media,”
says Mark.
“As a result, people are forgetting what
a really great cake tastes like. I feel there will
be a move back to more rustic, substantial
baking and certainly something I’m looking
at developing this year are high-quality
birthday cakes for under US$50.”
“Bakery shops enable consumers to feel
safer and better able to indulge, it’s part of
a general shift away from ultra-fine dining,”
www.asianhotelandcateringtimes.com
Successful bakery takes skill and commitment
says baker and patisseur Gregoire Michaud.
After a career with the Four Seasons
Hotel, Hong Kong, four years ago he
established artisanal bakery Bread Elements
customising breads for high-end restaurants
and hotels. Sister company Pastry Elements
focuses on cakes and pastries.
“These days, consumers are much more
conscious of the health side of food and
are definitely more aware of value for their
money,” says Michaud. “For instance they
will consider spending a few dollars more
on a natural sourdough made from
quality ingredients, and this trend is
continuously growing.
“Patrons want to know the origin of
the products, healthy food, something to
experience in a smaller scale environment
where everything is made by specialists,”
he says.
Jean-Marc Gaucher, executive pastry
chef at the Mira Hong Kong, predicts
that classy western patisserie will remain a
standard and a point of reference with what
he foresees as evolution towards simplicity.
“The new approach will probably be
more gourmand. It will not necessarily
People want home-baked
(Photo courtesy: 137 Pillars House)
www.asianhotelandcateringtimes.com
Guests are looking to indulge
(Photo courtesy: Pastry Elements)
Local ingredients such as those in The Mira’s
pecan yuzu croissant are getting more popular
Baked goods are an affordable luxury to
which people can treat themselves more
regularly than other luxury items
Christopher Mark, founding partner and chef,
Black Sheep
be fancy, or even classic, but there’s high
demand for freshly baked goods with
region-specific ingredients.”
Hokkaido 3.6 milk, Fukuoka
strawberries, Sanuki gold kiwi and Uji
matcha green tea have made it onto the
popular lists, Gaucher says.
“Quality Southeast Asian ingredients
are getting more limelight than ever before
- white chocolate from Vietnam, durian
from Malaysia and dark chocolate from Bali
along with items from the Philippines that
are only beginning to enter the market.”
Wherever you are in a major Asian city,
you’re now never far from a superior baked
good, says Bangkok-based Peter Marx,
group culinary director, 137 Pillars
Hotels & Resorts.
“It’s a new culture and it opens up a
new social scene to meet and be seen and
talk about. The way we are heading now,
the restaurant scene will be affected because
there are so many relaxing new meeting
spots and they are more affordable and
casual to meet up for a cake and a coffee
or just for a quick gathering with friends
and families. These new places are also
moving towards a more trendy grab and
go concept.”
Given the seemingly insatiable demand,
it’s only natural that more and more
suppliers are trying to enter the market.
Healthy options such as low fat, lower
sugar, organic ingredients, lactose free,
gluten free, or vegan are more than a
passing trend.
But good bread requires more than
just good flour - skilled hands make
the difference.
“Demand is high for skilled workers,”
Marx points out. “It’s hard physical labour
with long working hours, but if you have
the commitment to develop and excel,
many doors will open.”
AHCT March 2017
25
Drink
Coffee machines like this one from Rancilio now combine technology with elegant design
Asia’s
coffee fix
Higher quality and more convenience seem to top the demands list of
the region’s growing number of coffee purveyors. But, asks Robin Lynam,
are machine and bean suppliers keeping up? And what’s the latest in
equipment and product in this highly competitive market?
L
ong established as an important
source of coffee beans - Vietnam
is the world’s second biggest
producer after Brazil - Asia is now
also full of discerning coffee drinkers.
The success, and number, of chains now
has created a consumer base for a second
wave of independent café-style operations
catering to more individual tastes.
Hotels and restaurants are paying much
closer attention to the quality and variety of
their coffee offerings.
“Asian restaurants and hotels are
changing their attitudes,” notes Federica
26AHCT March 2017
Comerio, communication and marketing
specialist of Italy’s Rancilio Group.
“While coffee is not an essential part
of a dining experience, there are plenty of
people who enjoy coffee over lunch or to
accompany their dessert.”
As this is often a diner’s final taste of
a meal, the coffee experience should be
memorable to ensure a lasting impression,
Comerio adds.
“It’s clear that restaurants are starting to
understand the importance of a fine coffee
menu, and training their staff about it.
“Talking about the hotel business,
breakfast is destined to become increasingly
strategic. Coffee can be an extremely
lucrative business for hotels when executed
in the right way.”
Rancilio is addressing this developing
market with a range of technically
advanced fully-automatic coffee machines
produced by its Swiss division, Egro Coffee
Systems, which has been making coffee
machines since 1934, and became part of
the Rancilio Group in 2008.
“Installing a reliable fully-automatic
bean-to-cup machine is a good option for
many restaurants and hotels as it can help
www.asianhotelandcateringtimes.com
Rancilio's Egro coffee machines are popular with F&B professionals
Coffee can be an extremely lucrative
business… when executed
in the right way
Federica Comerio,
communication and marketing specialist,
Rancilio Group
staff to deliver consistency of drinks whilst
offering an authentic coffee shop menu with
fresh beans and fresh milk,” Comerio
points out.
“First the hotels or restaurants need to
evaluate how many drinks they are likely
to serve per day, whether they want to offer
barista service or self-service, how easy the
machine is to clean at the end of the shift,
and what the ongoing lifecycle costs are,”
she says.
Italy’s La San Marco is similarly
committed to technical innovation - and to
the expansion of its presence in the Asian
markets, as export area manager Simone
Rizzolo explains.
“We are pleased to confirm the positive
trend of last year and also the growth of
markets that a few years ago were far from
the figures of other important markets such
as China, Korea, and Thailand where La
San Marco has a good presence.
“We can consider new developing
markets, including Vietnam, Cambodia,
and Malaysia, and also Chinese cities other
than the major centres such as Shanghai,
Drink
Franke’s stylish A1000
Beijing and Shenzhen,” Rizzolo says.
La San Marco recently introduced its
105 Multiboiler ACT (Advanced Concepts
in-Technology) which features independent
boilers for each coffee group and for hot
water and steam, complete touch control
and control of temperature in the
brewing section.
“Fine regulation of every single
parameter allows the barista to adjust the
machine in relation to needs and blend
used,” Rizzolo says.
Melitta Professional Coffee Solutions
(Australia) MD Justin Rejske enjoys a
brew with Melitta TopFoam
High-tech brewing
Both Egro and La San Marco are
active in the development of coffee making
technology remotely controllable by devices
such as tablets and smart phones - an
important recent industry trend.
Also recently introduced by Swissbased Franke Group is the A1000 which
the company says “sets a new standard in
fully-automatic coffee machines” and is also
accessible online.
Franke’s A1000 fully automatic coffee machines
28AHCT March 2017
La San Marco enjoys a strong presence in Asia and wants more
The machine features an automatic
dosing station for six different flavours;
an ‘intelligent refrigeration’ unit for up
to two types of milk with two parallel
refrigeration circuits; Franke’s CleanMaster
fully-automatic cleaning system; and a
multimedia touchscreen with user-friendly
menu navigation, HD-quality video with
sound, and nutritional and
allergen information.
One indication of how seriously the big
international players in the coffee business
take the Asian market was the acquisition in
2017 of the Boncafé group of companies by
Italy’s Massimo Zanetti Beverage Group.
Boncafé was a pioneer in high quality
coffee in Asia having been established in
Singapore in 1962, and is active throughout
Southeast Asia and in Australia.
Not surprisingly the most immediately
recognisable names in premium coffee
and coffee preparation internationally Germany’s Melitta, Switzerland’s Nestlé
Nespresso and Italy’s Illy Café among them
- are also market leaders in Asia where they
have invested over the long-term in building
a presence.
Melitta recently introduced the touch
technology controlled Melitta Cafina
X25 coffee machine, capable of making
up to 150 cups per hour, and the fullyautomatic Melitta Cafina XT7 coffee
machine, with up to three different milk
systems, which is also equipped with the
new Melitta TopFoam feature. According
to the company this “provides a stable
and impressive crown and surprises even
connoisseurs with its fresh and
creamy mouthfeel.”
www.asianhotelandcateringtimes.com
Drink
Picking tea for Jing in Lishan county
Changing
Times For Tea
In recent years much human ingenuity has been
devoted to developing different non-traditional
ways to consume the most traditional of
drinks - tea. Robin Lynam reports
“T
ea is often used to
flavour other products,”
says Tony Dick, CEO
of Hong Kong-based
premium tea merchant Tea Concepts.
“Matcha now seems to be added to
almost any food or beverage you can
imagine. We have recently been working
with a cold-pressed juice company who
wanted to incorporate some different teas
with their juices. They have now produced
three juice blends that are a combination of
tea or herbals with cold-pressed juice. The
effect is really interesting, with each flavour
quite distinctly present at different points
on the palate.
“We are also working with a local craft
brewery as they are trying to add tea to
flavour one of their beers.”
Marketing manager Maria Cielini-Reyes
of AB Food & Beverages Philippines which
handles the Twinings range of teas and has
enjoyed some success over the past two
years with Twinings’ Discovery Collection,
has also noticed a growth of interest in cold
tea drinks.
30AHCT March 2017
“Tea is not just consumed hot
nowadays. More and more customers are
also looking for iced teas, mocktails and
cocktails. Not only that, tea is being used
as an ingredient in bakery and desserts,”
she says.
Tea is also a fashionable ingredient with
mixologists, and there are now bars and
restaurants with cocktail lists composed
primarily of tea-infused drinks.
The Aqua Restaurant Group’s recently
opened Dim Sum Library offers both a tea
menu and a cocktail menu on which all
of the signature drinks are flavoured with
premium teas.
“Within fine dining, tea is making more
of an appearance as a pairing option due to
the fall in the consumption of alcohol, as
well as becoming more of an ingredient,”
says Sally Gurteen of London-based tea
supplier Jing.
“We are working with our partners
to incorporate tea expertise and flavour
profiling into their menus.”
In Asia those partners include Cathay
Pacific, Mandarin Oriental and Starwood
hotels, and Hong Kong’s L’Atelier de Joel
Robuchon, but there are people in the tea
trade who believe that many hotel food and
beverage managers are too conservative in
their attitude towards this traditional but
also increasingly trendy drink.
“In my opinion, hotel F&B managers
are more aware of the importance of quality
teas, but the progress is still slow,” says
MingCha founder and director Vivian Mak.
“Most of them still stick to the
belief that the tea menu has to be a long
list of teas to impress their customers.
Furthermore, they do not value fine teas as
fine wines, and their understanding of fine
teas is still limited to expensive Puer cakes.”
Mak adds that MingCha has developed
a programme to educate its professional
clients, aimed at refocusing their view
of tea.
MingCha’s Vivian Mak conducts
a tea training session
www.asianhotelandcateringtimes.com
One Thousand Years of Song - tea flavoured cocktails
are a hit at the Dim Sum Library
Hire who you want
The perfect espresso. Handmade automatically.
Many of Tea Concepts’ teas are associated with health benefits
Tea is making more of an
appearance as a pairing
option due to the fall in the
consumption of alcohol,
as well as becoming
an ingredient
Sally Gurteen, Jing
“Actually, there are lots of fine teas besides Puer, and there
are lots of factors in defining tea qualities.
“The MingCha tea programme includes tea selection, menu
design, tea and food pairing, tea ware selection, staff training on
theory and technical know-how, presentation and
customer service.
“It is time for those in the trade to search for reputable
tea brands that will help them deliver quality teas to
their customers,” Mak concludes.
www.asianhotelandcateringtimes.com
Introducing the new WMF espresso.
We know many great people out there but only a few
well-trained baristas. With the new WMF espresso you can hire
anyone to be your Barista. It’s revolutionary technology that
grinds and tampers automatically into the portafilter, controls
the brewing ratio and temperature.
That allows everyone to make consistently a perfect espresso.
Handmade automatically. WMF Professional Coffee Machines.
www.wmf-espresso.com
Equipment
Clear
messaging
Glassware is made to make an impression now (Photo courtesy: Riedel)
The diversification of the drinks business, particularly the continuing
popularity of cocktails and rise in sales of wine and craft beer across the
region has seen a corresponding increase in demand for a wider variety of
glassware. James Stephen reports on what’s hot in the world of glass
R
unning upscale restaurants
and bars is an expensive and
risky operation, even in a
region where an exponentially
expanding middle class makes the
likelihood of business success higher than
in the west.
Quality food products, professional
staff and the excruciatingly high rents
often make F&B an area fraught with
financial uncertainty.
On top of this, trend-conscious
customers in Hong Kong, Singapore,
India and elsewhere often expect to see
restaurants offer ‘in’ colours and styles in
their tableware and glassware.
On the plus side, a plethora of
manufacturers means glassware options are
infinite, and this increased quantity keeps
quality high and prices reasonable.
One of the largest tableware suppliers
in the world, Libbey makes a range of
products including beverageware, stemware,
serveware, bakeware and home décor,
sold through three lines of business: retail,
foodservice, and B2B.
Herve Cotton, Libbey marketing and
sales development manager Asia-Pacific,
based in Singapore, believes something
of an evolution is taking place on Asia’s
HORECA scene, with the market
transitioning from utilitarian to one that is
more mature.
32AHCT March 2017
In glassware terms, this means an
opportunity way to represent a brand
or venue.
“A decade ago, ceramic mugs or basic
tumblers could be used for everything from
coffee to wine in local restaurants.
“Consumers are now more inclined to
favour restaurant and hotel brands with
more personality. They don’t pay for meals
or drinks, but for an experience. F&B
outlets understand this and try to display
their uniqueness in their décor, presentation
and tableware.”
Cotton adds that global trends taking
place in the spirits, craft beers and fine
wines markets including “the right glass for
the right beverage” can also be observed on
the Asian F&B scene.
“Cocktail bars flourish in Tokyo,
micro-breweries have appeared in Singapore
and Taipei, while Hong Kong and China
indulge in vintage wines. All of this calls
for a diversification of the offer and the
search for unique, character glasses to meet
customer demands.”
Libbey is debuting several new lines
of retail serveware in 2017, featuring
multifunctional, mixed material ware.
New lines of insight-driven dinnerware and
drinkware will also be making their way to
the foodservice industry this spring.
Cotton makes the point that glass has
invaded other segments of the tabletop
market, being used to serve not only drinks
but also food.
“The presentation of dishes has become
crucial to attract diners with the promise
of a unique experience, and a transparent
dish lets the customer appreciate the chef ’s
artistry better than chinaware.”
Mixing it up
Suresh Kanji, general manager at F&B
supplier Town House in Hong Kong, agrees
that the industry is evolving and one way
this can be seen is in the number of bars
with world-renowned mixologists.
“It’s great to see the demand and
innovation happening in this part of the
industry. In step with this are new ranges
by Nachtmann [Riedel’s lifestyle division].
Nachtmann is on the forefront of producing
high quality, reasonably priced barware for
cocktails and signature drinks for bars
and restaurants.”
Collins glasses for longer style drinks and coupes
for cocktails with stronger flavours at Cé La Vi
www.asianhotelandcateringtimes.com
Glassware manufacturers like Libbey believe the market is in transition
specific glasses. The range now includes 13
lines catering to hotels, restaurants,
bars and clubs.
Passion for fashion
Glassware manufacturers such as Riedel know
that ceramic mugs and basic tumblers just don’t
cut it now
Consumers… don’t
pay for meals or
drinks, but for an
experience
Herve Cotton, Libbey
marketing and sales
development manager
Asia-Pacific
Riedel’s investment in technology and
research into new ranges and shapes to
better enjoy the flavour of beverages made
the company the first glassware producer
to introduce varietal specific glasses. The
range now includes glassware specifically
for beverages such as whisky, sake, rum and
even cola.
The other major development from a
HORECA perspective was the company’s
introduction of machine-made, restaurant-
But while glassware manufacturers and
suppliers must be trend-aware to remain
competitive, ironically not all end-users are.
“I am not too interested in fancy
looking shapes and latest trends, as often
what comes into fashion goes out as
quickly!” suggests Maurizio Severgnini,
group sommelier with Dining Concepts,
which has several restaurants and bars in
Hong Kong.
Severgnini says that he has a traditional
approach to glassware, which must be great
quality, with versatility and elegance a must.
Most Dining Concepts outlets use
Spiegelau, Riedel and Schott Zwiesel
glassware, and the company specifically
looks for traditional and versatile shapes to
accommodate different styles and varietals.
“From a business point of view it
does not really make sense to stock several
shapes, as it is a lot harder to manage and
creates confusion with staff,” he adds.
In a cocktail context, bar manager at Cé
La Vi, Reeve Yip, says that while the last few
years have seen bartenders using vintage and
crystal glassware alongside unusually shaped
ranges, he predicts that the next glassware
trend will go back to simplicity - clean
designs and service friendly glassware.
“In general, I prefer glassware that holds
a simple design and preferably a long stem.
This type of glassware is timeless.”
Yips adds that the two types of glassware
he uses most are a Collins glass for longer
style drinks, normally those of a more
refreshing variety that are easy to drink and
come with an
eye-catching garnish. The second is a coupe,
for cocktails with bold flavours which he
says he presents “in a chic and
elegant way”.
Visit us!
HOTELEX
Booth W2G01
ELOMA –
IT’S NOT
JUST
HOT AIR!
eloma.com
www.asianhotelandcateringtimes.com
Equipment
The ultimate in versatility - pizza ovens (Photo courtesy: Beech Ovens)
Much more
than a slice
Pizza ovens, once found only in pizzerias,
are increasingly mainstream and are quickly
becoming an alternative to traditional ovens and
cooking methods. They are also proving
a draw-card for consumers.
Vicki Williams finds out more
“T
hese ovens are one of
the most versatile units
on the market,” says
Stephen Trood, director
of international sales and engineering
Beech Ovens.
“The ovens can be used for almost every
menu item from entrée to dessert, including
baking, roasting, sautéing, and grilling.”
In fact, the company is so confident in
the multi-use ability of its ovens that it has
a range of instructional videos on YouTube
(search Beech Ovens).
Italian company, Sud Forni, has been
manufacturing and distributing electric
ovens, hot counters and other equipment
for cooking, preparation and storage of
foods for pizzerias, bakeries, and rotisserias
for over 30 years.
Spokesperson Roberta Lombardi says,
“While our specialised pizza ovens have
been designed for the cooking of pizza, they
are suitable for a wide range of items.”
34AHCT March 2017
Two restaurants that are using pizza
ovens for more than pizza are Italian
restaurant, Mercato Hong Kong, and
leading Korean chicken restaurants
Dodam Chicken.
Mercato uses a Pavesi handmade brick
oven from Modena, Italy. “The oven floor
is made from one single piece ensuring the
most even cooking and heat retention,” says
chef Anthony Burd.
The oven was chosen due to the high
temperatures it can reach as well as the
even cooking.
Burd says, “These ensure rapid
evaporation of moisture and a crisp
Maillard reaction. This creates a crisp, light
crust able to stand up to the topping. Also
for the amount of pizzas we make there is
ample space for everything we cook without
worrying about hot or cold spots in
the oven.”
In addition to pizza, Burd uses the pizza
oven to cook a variety of items, including
lobster, steak, pork, vegetables and fish.
“We use the pizza oven to cook other
items because of the high temperature and
wood burning, which gives the food a nice
char-grilled flavour.”
Dodam Chicken also uses a pizza oven
from Italy. The oven was chosen because of
its combination of size, temperature
and efficiency.
Owner, BM Koo explains, “In Korea,
there are more than 40,000 chicken shops
and competition is severe. By using a pizza
oven it differentiates us from competitors.”
The process of looking for a way to
stand out led to the discovery that cooking
in these ovens creates a healthier product
than that of their competitors - who
routinely deep-fry the food.
Koo says, “Deep fried chicken is
cooked in oil but we do not use any oil at
all. During the cooking process, most of
the trans-fats from the chicken is removed
meaning that this way of cooking chicken,
in a pizza oven, is the most healthy way of
enjoying chicken.”
Standing out from competitors is also
important for manufacturers.
Lombardi says, the company’s most
popular pizza oven reflects the lack of size
and space that many restaurants in the
region have.
“Our most popular oven in Asia is the
ZP Rubino. It is an oven with a reduced size
and so is suitable for small spaces.
“It features a solid structure despite its
small size and is ideal for restaurants, bars
and hotel restaurants where pizza is not the
main product but is a regular guest request,”
says Lombardi.
Beech Ovens’ most popular ovens in
Asia reflect a trend towards using electricity
instead of gas and charcoal.
A pizza oven in action at Dodam
www.asianhotelandcateringtimes.com
The ovens can be used for almost
every menu item from entrée to
dessert, including baking, roasting,
sautéing, and grilling
Stephen Trood, director of international
sales and engineering Beech Ovens
Chef Anthony Burd,
Mercato Hong Kong
Specialised and versatile pizza ovens from Sud Forni
Trood says, “For example, in 2016 we
saw an increase in our Electric Stone Hearth
Oven and Feature Grill range due to the
changes is legislation in the gas industry
in China.
“Clients wishing to have a traditional
stone hearth oven can still have the exact
same features, performance and visual
diversity by simply choosing the electric
firing method.”
Trood believes that the addition of a
pizza oven can improve the ambience for
the guest and act as a draw card.
“We pride ourselves on being able to
create a point of difference in any kitchen
with the addition of feature flames, viewing
windows, feature grills, and the like.
“Stone Hearth Ovens are in themselves
a great visual attraction to any kitchen and
add a certain sense of tradition and honesty
to any space; especially if the oven is frontof-house and in full view of the guest.”
Lombardi agrees, “Offering pizza or
other items that can cook quickly in a
pizza oven, attracts large groups and can be
an incentive for customers to choose one
restaurant over another, thereby
increasing business.”
Manitowoc Foodservice is now Welbilt. It’s more than a name change – it’s a reignited
promise to keep innovating, to keep evolving, and most of all, to keep bringing our
customers the absolute best in foodservice equipment solutions around the globe.
Bringing innovation to the table
OUR PORTOFLIO OF OUR GLOBAL BRANDS SUPPORTED BY KITCHENCARE®
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KOLPAK®
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©2017 Welbilt, Inc.
welbilt.com
Product News
Passage to India
Caliente, an organic non-alcoholic drink infused with chilli, from
Spain, is on its way to India, targeting the urban young adult. Spanish
for warm, the drink is meant to warm you up on a cold day. The
Malmö-based start-up has teamed up with Uma Ekologisk, run by
Annupam Agarwal as a distributing partner. This will be the third
export market after Denmark and Norway. The spicy drink comes
in two different flavour combinations: yellow (lime, ginger, chilli)
and red (cranberries, pomegranates, chilli). The first bottles will be
found in high-end restaurants in New Delhi, Mumbia and Bangalore
this month. The second phase will see the spicy drink in Chennai,
Hyderabad, Chandigarh, Goa and Ahmedabad
(www.drink-caliente.com).
Heated shelves
Alto-Shaam’s newest product line includes individually controlled
heated shelves that keep food warm for hours. Featuring the Halo Heat
fanless technology for precise, even temperature, these merchandisers
hold a variety of grab-and-go products, including rotisserie chickens,
pizza, sandwiches, and more. The individual shelf control gives
operators flexibility as different food items can be held at different
temperatures. Features include: lighted
(LED) shelves for added visibility, glass
sides for an open view, customisable
banners, fully skirted to conceal casters
and simple operation and cleaning.
Countertop models are in 24-inch and
36-inch widths, while the floor-standing
units are offered in widths of 24, 36 and
48 inches (www.alto-shaam.com).
And so to bed
Adjusto electronic, the adjustable bed from
Omazz, optimises the sleeping position to match
personal preferences with the push of a button.
The wireless remote control unit allows guests to
adjust the mattress form as well as enjoy the built in
massage features (five steps adjustable system with
massage and wave programme). Watch TV, lounge in
bed, or catch up on work, it’s all about customisable
comfort. The most upright position holds the guest
comfortably at 60 degrees allowing for easy use of
a laptop or reading before bed. The electronically
adjustable mattress is tucked inside a fine suede
linen cover made exclusively for Omazz by Loto
Mobili in Italy (www.omazz.com).
36AHCT March 2017
www.asianhotelandcateringtimes.com
Raising a toast
To welcome the Year of the Rooster
the Bourgogne Wine Board (BIVB) has
12 specific Bourgogne AOCs to go
with the 12 Chinese Zodiac signs. The Petit Chablis is most appropriate
for the nocturnal, acute, charming and
versatile Rat; the diligent Ox is paired with
a red wine from Mercurey. The brave,
competitive, unpredictable, and
self-confident Tiger is matched with
a white Pernand-Vergelesses Village
appellation from the Côte de Beaune;
and a red - Pernand-Vergelesses - that
is fleshy and robust with a well-groomed
structure. The gentle Rabbit is paired
with an elegant Pouilly-Fuissé, while the
Dragon is perfect for 20 Premier Cru
Climats and five Grand Cru appellations.
The enigmatic Snake is paired with
the only Village appellation in Bourgogne
that can appear in three colours - white,
red and rosé; Marsannay delivers
diversity
and quality. The free-roaming
Horse is perfect for the Chablis Premier
Cru. The sympathetic
and mild-mannered
solitary Goat would enjoy the white SaintVéran
as it does not overwhelm with
opulent notes. Perfect as an aperitif.
While the witty, energetic and active
Monkey is a worthy companion to the
Chablis Grand Cru. The observant,
resourceful, honest and conservative
Rooster though would enjoy the
chardonnay from Corton-Charlemagne
Grand Cru appellation from the Hill of
Corton in the Côte de Beaune - perfect
balance between rounded opulence and
remarkable acidity.
And man’s best friend, the loyal and
honest, amiable and kind, cautious and
prudent Dog is a perfect match with
Chablis: fresh with subtle complexity.
(http://www.bourgogne-wines.com).
N O V E LT I E S 2 0 1 7
visit us: Hotelex, Shanghai,
Hofex, Hong Kong
28.-31.03.2017
08.-11.05.2017
booth W5A01
booth 1B342
GERMANY
WWW.ZIEHER.COM
“Mercato“
“Donna“
“Cuspis“
“Slope“
CULINARY NEWS
Hot Pot
With an Italian Twist
Atlas Shrugged
Singapore’s iconic Parkview Square building is all set to reveal the
city state’s most anticipated bar concept - ATLAS. Opening this month,
sophisticated all-day drinking and dining destination.
The ATLAS Gin Collection will provide a curated compilation – the
dramatic display will form the centrepiece of the expansive venue.
Curated by Master of Gin, Jason Williams, the selection includes
everything from 1910 London dry gins to the best modern craft gins
from across the world. Bringing it altogether are head bartender Roman
Foltán and maître d’ Carla Davina Soares. Roman is recognised as one
of Europe’s leading bartenders and a modest member of the Forbes 30
Most Talented People Under 30 list. The talented duo join ATLAS from
London’s award-winning Artesian at The Langham. Beneath the bar lies
a bespoke rose gold walk-in Champagne Room housing the ATLAS
Champagne Collection (www.atlasbar.sg).
Hot pot is a Hong Kong culinary tradition and
Executive Chef Vinny Lauria of Linguini Fini, Hong
Kong, has introduced his own version of the Chinese
hot pot with an Italian twist crafting a host of signature
soup bases: Arthur Ave Spicy Clam Broth, the Italian
Wedding Soup, and Mama Leslie’s Sunday Gravy
and more. Once diners decide on their soup base,
they can add a variety of ingredients - from fresh
meats to local organic vegetables - to it. When it
experience, and Chef Vinny has catered for eclectic
and discerning tastes
.
Artisanal Elegance
Vanilla accents
Mövenpick Hotels & Resorts has rolled out its new Bourbon vanillainspired savoury menu - Vanille Salée - across all its properties in Asia.
The man behind the six vanilla-inspired creations is Director of Food
& Beverage Europe, Thomas Hollenstein. The entrées include White
Veal tenderloin and Garden Vegetables and Guinea fowl breast Melba.
“Vanille Salée is a real palate pleaser and we hope food enthusiasts who
dine at our properties around Asia, Africa and Middle East will enjoy this
new gastronomic experience,” says Olivier Chavy, president and CEO,
Mövenpick Hotels & Resorts (www.movenpick.com).
38
AHCT March 2017
38-39 Culinary News Mar 17.indd 38
This spring, Sheraton Hong Kong and
Repetto Parfums are jointly presenting a French
style romantic afternoon tea experience at the
Sky Lounge. Inspired by a series of signature
fragrances by Repetto Parfums, the Sheraton
culinary team has crafted an exquisite collection
of sweet and savoury delights: dried-cranberry
scone with a fragrant rose petal and strawberry
jam, lemon and honey pokey cupcake topped
with cherry blossoms, raspberry jelly and rosé
champagne pannacotta topped with a handcrafted
roll with salmon roe and ibérico ham croquette.
Exclusive gifts and shopping offers from Repetto
Parfums are in store for patrons along with the
afternoon tea set until March 31
(www.sheratonhongkonghotel.com).
www.asianhotelandcateringtimes.com
2/17/60 BE 4:40 PM
Sakura Blossom Afternoon Tea
Spring is Sakura time and the pastry chefs at The Okura
Prestige Bangkok inspired by this explosion of colour and
scent have created a special Sakura Blossom Afternoon
Tea at Up & Above Bar. Savoury delights include Jerusalem
artichoke vichyssoise with lemon zest, smoked salmon and
cucumber sandwich on pumpernickel, tartlet of parmesan
custard with ratatouille, and mini brioche with duck rillettes
and orange. Also in the afternoon tea bento are: yuzu jam
rolls, stuffed daifuku rice cakes, velvety cremeux puddings,
All paired with a glass of Champagne, Prosecco, illy coffee
or freshly brewed premium Saro and Mariage Frères teas
(www.okurabangkok.com).
New Chef’s
Table Concept
The Chef’s Table at The RitzCarlton, Hong Kong is upping the ante
with a distinctive private dining experience with a series
new menus feature classic picks of the regional cuisine
with a playful, modern touch. The Chef’s Table located on
Level 102 of the hotel brings the kitchen scene into the
opulent private dining room, offering epicures front-row
seats to the experience. Spearheading this is Germanborn executive chef Peter Find, obviously the series kicks
off with a German menu. The masterfully designed six-
and food presentation. Available for a maximum of eight
guests (restaurantreservation.hk@ritzcarlton.com).
www.asianhotelandcateringtimes.com
38-39 Culinary News Mar 17.indd 39
2/17/60 BE 4:40 PM
Events
Date
Event
Details
ORGANIsER
March 7-10 2017
FOODEX
JAPAN 2017
Makuhari Messe,
Chiba, Japan
Every year, over 3,200 exhibitors from 80 countries
gather to FOODEX JAPAN, the gateway to Asian
Markets. 77,000 professional visitors, including 10,000
from abroad, are seeking business chances and future
trends that start from this exclusive food & beverage
trade fair.
FOODEX JAPAN Secretariat
Japan Management Association
14F, Sumitomo Corporation Bldg.,
1-2-2 Hitotsubashi,
Chiyoda-ku, Tokyo 100-0003, JAPAN
Tel: +81-(0)3-3434-1391
Fax: +81-(0)3-3434-8076
Email: foodexglobal@jma.or.jp
www.jma.or.jp/foodex/en
March 14-15 2017
HICAP
Pan Pacific Singapore
Get up to speed on what’s happening in Asia at HICAP
UPDATE - a mid-yearly forum that keeps you in touch
with the latest developments and markets in the region,
with a special focus on Southeast Asia. Launched in
2009, HICAP UPDATE is a targeted two-day hotel
investment event featuring a prestigious lineup of
speakers, sessions focusing on the current issues facing
the industry, and great networking opportunities.
Hosted by BHN, Horwath HTL,
and Stiles Capital Events
Email: marketing@burba.com
http://hicapconference.com/
March 15-16 2017
AOCAP
Pan Pacific Singapore
AOCAP has quickly become Asia Pacific’s premier
conference serving the alternative/vacation ownership
sector of the lodging industry. It is the region’s most
important conference focused on mixed-use resorts
and recreational real estate and annually delivers an
abundance of knowledge, insight, and understanding of
the alternative ownership sector of the lodging industry
throughout Asia Pacific.
Hosted by BHN, Horwath HTL,
and Stiles Capital Events
Email: marketing@burba.com
http://hicapconference.com/
March 28-31 2017
HOTELEX
Shanghai 2017
Shanghai New
International
Expo Centre
Shanghai, China
HOTELEX Shanghai is a world-wide professional trade
show for the hospitality and catering industry across
25 editions. There were 2,207 exhibitors from around
the world, more than 116,680 professional visitors and
4,758 overseas buyers from 115 countries and regions
last year. HOTELEX Shanghai aims to provide a more
advanced and comprehensive platform for the entire
hospitality and catering industry as well as business
opportunities.
Shanghai UBM Sinoexpo International Co., Ltd.
8/F, Xian Dai Mansion, 218 Xiang Yang Road(S),
Shanghai, 200031, P.R.China
Tel: +86 21 3339 2242 Fax: +86 21 6437 0982
Email: Alex.ni@ubmsinoexpo.com
www.hotelex.cn
HORECA
Established in 1993, HORECA is the region’s largest
annual meeting place for both the Hospitality and
Food & Beverage Service Industries. HORECA 24th
edition includes: The International Trade Show for the
Hospitality & Foodservice Industry, The International
Trade Show for the Food Industry, Beirut International
Wine & Drinks Fair. The exhibition space has
confirmed international pavilions including Belgium,
Italy, France and Turkey. HORECA Lebanon will also
be hosting more than 25 renowned chefs and experts
from countries such as Germany, France, Italy, Cyprus,
Iran and the UAE, to judge a variety of competitions
and attend workshops and master classes.
Hospitality services s.a.r.l.
Dekwaneh Main Road, Borghol ldg., 2nd FL
Pobox 90155 Jdeidet El Metn Tel: +961 1 480081
Fax: +961 1 482876
Email: info@hospitalityservices.com.lb
http:// hospitalityservices.com.lb
April 12-14 2017
Wine & Gourmet
Japan 2017
Wine & Gourmet Japan is the only dedicated wine, beer
and spirits networking business platform in Japan. The
trade exhibition offers you a myriad of opportunities
to meet with the top decision makers of the industry,
which include food, beverage, wines and spirits
importers, wholesalers, distributors, hotels, restaurants,
and catering buyers.
East Hall 3,Tokyo Big Sight
Tokyo, Japan
www.wineandgourmetjapan.com
Email: s.schaefer@koelnmesse.com.sg
Tel: +65 6500 6745
April 25-27 2017
Food&Hotel
Vietnam 2017
Saigon Exhibition and
Convention Center,
District 7, HCMC,
Vietnam
Boasting a wider than ever variety of products and
services from hundreds of exhibitors around the
world, Food&HotelVietnam2017 is the international
trade event serving the Indochina region, particularly
Vietnam. Come 25 – 27 April 2017, more than 10,000
trade visitors will once again be attracted to not just
Food&HotelVietnam’s business-activity-filled show
floor, but also to two exciting world-class competitions
- Vietnam Culinary Challenge and Vietnam Barista
Competition. Other highlights of the show include
the second Basic Barista Course, Franchising Seminar
and a host of invaluable learning and networking
opportunities.
Singapore Exhibition Services - Vietnam Rep Office
Unit 701, 7th Floor, Itaxa Building,
126 Nguyen Thi Minh Khai, Ward 6, District 3,
HCMC, Vietnam
Tel: +84 8 3930 7618
Fax: +84 8 3930 7616
Email: fhv@vietallworld.com
www.foodnhotelvietnam.com
May 8-11 2017
HOFEX 2017
Hong Kong
Convention &
Exhibition Centre
Wanchai, Hong Kong
HOFEX celebrates its 30th anniversary! The Asia’s
Leading Food and Hospitality Tradeshow has been
taking the industry on numerous extraordinary journeys
of culinary delicacies from all over the world since
1987. Spanning 65,000sqm across 14 exhibition halls
at the HKCEC, the exhibition will bring together
2,500 international exhibitors and 40,000 regional
buyers under one roof, showcasing most comprehensive
selection of Food & Drinks, Hospitality Equipment &
Supplies products.
Hong Kong Exhibition Services Ltd.
Unit 1203, 12/F, Harcourt House,
39 Gloucester Road, Wanchai, Hong Kong
Tel: +852 2804 1500
Email: exhibit@hkesallworld.com
www.hofex.com
April 4-7 2017
40AHCT March 2017
www.asianhotelandcateringtimes.com
Date
Event
Details
ORGANIsER
May 31June 4 2017
THAIFEX-World of
Food Asia
The 14th International Trade Exhibition for Food &
Beverages, Food Technology and Retail & Franchise in
Asia will showcase 15 segments, covering 93,500 sqm.
More than 45,000 trade visitors are expected to visit one
of Asia’s largest annual events.
IMPACT Hall 1 - 6
Challenger 1 - 3
IMPACT Exhibition and Convention Center
Bangkok, Thailand
www.worldoffoodasia.com
Email: l.how@koelnmesse.com.sg
Tel: +65 6500 6712
May 31June 4 2017
World of Seafood
The 5th International Trade Exhibition for the Seafood
Industry is back! The annual event has seen double-digit
growth over the years, and it is expected to continue the
growth trend. World of Seafood will be held at a new
location in Challenger 2 in 2017, and held alongside
World of Coffee & Tea, World of FoodService and
THAIFEX-World of Food Asia.
Challenger 2
IMPACT Exhibition and Convention Center
Bangkok, Thailand
www.worldofseafood.com
Email: l.how@koelnmesse.com.sg
Tel: +65 6500 6712
May 31-June 4 2017
World of Coffee & Tea
The 4th International Trade Exhibition for the Coffee
and Tea Industry in Asia returns with a brand new
experience! The new and bigger location at Challenger
1 will see industry players with new coffee and tea tools,
together with new techniques. The event is expected to
showcase a continual growth trend in both exhibiting
companies as well as trade visitors.
Challenger 1
IMPACT Exhibition and Convention Center
Bangkok, Thailand
Email: j.chiah@koelnmesse.com.sg
www.world-of-coffeeandtea.com
Tel: +65 6500 6738
May 31-June 4 2017
World of FoodService
Serve The Best in Asia - The annual trade exhibition for
the FoodService, Catering and Hospitality Industry is
returning to Bangkok, Thailand. Providing exhibitors
and trade visitors with a platform to bridge the industry
needs, World of FoodService is expected to welcome
more than 45,000 trade visitors to the show.
Challenger 1
IMPACT Exhibition and Convention Center
Bangkok, Thailand
Email: j.chiah@koelnmesse.com.sg
www.world-of-food-service.com
Tel: +65 6500 6738
June 1-2 2017
World of Food Safety
Conference
The 5th annual World of Food Safety Conference is a
regional conference that gathers experienced and senior
industry experts involved in food safety and quality
assurance in Asia and around the world to discuss
current best practices.
Jupiter Room
IMPACT Exhibition and Convention Center
Bangkok, Thailand
Email: i.iskandar@koelnmesse.com.sg
www.worldoffoodasia.com/world-food-safetyconference
Tel: +65 6500 6743
July 18 -20 2017
Speciality & Fine
Food Asia 2017 and
Speciality Chocolate
Asia 2017
Suntec Convention
& Exhibition Centre,
Singapore
The inaugural Asian edition of London’s greatest
gourmet trade event will take place in Singapore in July
2017. Heralded as the market-leading trade show for
speciality F&B industry players in UK, the Speciality &
Fine Food Fair has been providing a dedicated platform
for gourmet, artisan and premium food producers and
suppliers to meet with key trade buyers from across
Europe for the past 17 years. Speciality & Fine Food
Asia will mirror the dynamic UK concept and host top
attractions such as Fine Food Live (chefs’ demo theatre),
Speciality Chocolate Asia, Start-Up Village (a dedicated
zone showcasing the finest up-and-coming artisan food
producers), and a Business Mentoring Area.
Montgomery Asia Events Pte Ltd
Add: Suntec Singapore, 1 Raffles Boulevard,
Suntec City, Singapore 039593
Email: team@speciality-asia.com
www.speciality-asia.com
August 11-13 2017
HOTELEX Chengdu
2017
Chengdu Century
City International
Convention &
Exhibition Centre
Chengdu, China
HOTELEX Chengdu is the sub-exhibition of HDD
(HOTELEX + Design & Deco Exhibition) in
Southwest China with the accumulation of 25 years'
experience. It gathered more than 10,140 professional
buyers and 300 top suppliers of hotels catering, hotel
products and hotel cleaning and covered an area of
20,000 sqm and 11 fantastic activities last year.
Shanghai UBM Sinoexpo International Co., Ltd.
8/F, Xian Dai Mansion, 218 Xiang Yang Road(S),
Shanghai, 200031, P.R.China
Tel: +86 21 3339 2242 Fax: +86 21 6437 0982
Alex.ni@ubmsinoexpo.com
www.hotelex.cn
September 5-7 2017
Restaurant & Bar
Hong Kong 2017
Hong Kong
Convention &
Exhibition Centre,
Wan Chai,
Hong Kong
Restaurant & Bar Hong Kong (RBHK) is the leading
fine dining and bar exhibition in Asia-Pacific. With
its unique position focusing on the top-quality food
service and the bar market, it has undoubtedly become
the business event of the year delivering top-end buyers
from Hong Kong, Macau and Guangdong. Entering
its 15th year in 2017, RBHK will continue presenting
excellent products and services to inspire and create ideas
to develop business of the foodservice and hospitality
industries.
Diversified Communications Hong Kong, LLC
Unit B, 32/F, @Convoy, 169 Electric Road, North
Point, Hong Kong
Tel: +852 3958 0502
Fax: +852 3905 9338
Email: info@restaurantandbarhk.com
www.restaurantandbarhk.com
September 7 2017
Hotel Management
Asia Summit
Hong Kong
The Hotel Management Asia Summit will continue
to address all operational/ management challenges for
hotel executives in Greater China where they will discuss
key operational, branding, and financial issues directly
impacting corporate and property P&L.
Questex Hospitality Group
13, 88 Hing Fat Street,
Causeway Bay, Hong Kong
Email: hospitalityevents@questexasia.com
www.questexevents.net/hmasummit
www.asianhotelandcateringtimes.com
AHCT March 2017
41
Exhibitions
Record number
of pavilions and
product debuts
C
COMING UP
HOTELEX Shanghai 2017
28-31 March 2017
Shanghai New International Expo Center (SNIEC)
http://en.hotelex.cn
42
AHCT March 2017
hina’s leading hotel supplies, fine food and catering trade
fair, HOTELEX Shanghai 2017, is back from March 28-31
at the Shanghai New International Expo Center (SNIEC).
The trade fair will see a 15 per cent growth in
international pavilion size including new participating companies from
Thailand, Taiwan, Korea and US introducing for the first time to the
Chinese market snack and desserts, coffee-related products, and more.
Over 150 international companies will participate adding to the total
number of 2,200 exhibiting companies covering the entire spectrum of
hospitality catering.
“Our new international groups express a lot of optimism in
exhibiting, which shows that HOTELEX Shanghai’s role as the
preferred platform for international hospitality and catering suppliers is
recognised by more countries,” says Mark Lu, deputy general manager,
Shanghai UBM Sinoexpo, the organisers of the four-day event.
The Thai group is characterised by food companies, with many
introducing their products for the first time in China. T K K
Chanthaburi Food will present their Goody line of dried mango and
dried durian. “We decided to exhibit at HOTELEX Shanghai because
we wanted a world-famous platform for our goods,” explains Kanokwan
Chansawtkit, organiser of the Thai pavilion group.
The National Federation of Fisheries Cooperatives is leading a
group of Korean companies to HOTELEX Shanghai as well. “Our
organisation supports over 90 Korean seafood businesses in promoting
their fresh, frozen, processed and dried fishery products. We have learnt
about the incredible opportunities offered by HOTELEX Shanghai and
are excited that we will finally be exhibiting this year,” says
Kim Tae-hong, chief representative of the Federation.
Several international companies have pledged their participation.
Italy has one of the largest groups of exhibitors featuring ice-cream,
bakery, coffee products, and catering equipment. Netherlands, France,
Germany and Hong Kong too will have a strong presence.
Exhibitors from Brazil and Colombia will display coffee products
while Czech Trade will bring exporters of tableware, crystal glass, wine
and a variety of food and beverage products.
www.asianhotelandcateringtimes.com
C
M
Y
CM
MY
CY
CMY
K
www.worldoffoodasia.com
31 MAY - 04 JUNE 2017
IMPACT Hall 1-6
Challenger 1-3
IMPACT Exhibition
and Convention Center
Bangkok, Thailand
9 Halls
93,500sqm!
International Trade Exhibition for
Food & Beverages, Food Technology
and Retail & Franchise in Asia
Presents
Experience the
NEW at THAIFEX-World of Food Asia
• Top innovations at THAIFEX-World of
Food Asia
• Top new products featured at the show,
shortlisted by a panel of professional
journalists
Supporting Programs
6th edition of Thailand Ultimate Chef
Challenge will be held at IMPACT Hall 1
(Cold Zone) and IMPACT Hall 6 (Hot Zone)
3rd edition of Celebrity Coffee Bar will be
hosted at Challenger 1. The celebrity
baristas will showcase their specialty at
specific timing so save the dates!
Endorsed by
Koelnmesse Pte Ltd
Ms. Lynn How
Tel: +65 6500 6712
Fax: +65 6294 8403
l.how@koelnmesse.com.sg
Best
in Asia
Jointly organized by
The Thai Chamber
of Commerce
Exhibitions
HORECA
Lebanon means
business
H
COMING UP
HORECA Lebanon 17
ORECA Lebanon, the country’s premier B2B hospitality
and foodservice event, returns to Beirut for its 24th
edition from the April 4-7, 2017. As the key meeting
place for trade professionals from across the region, the
event has become an essential destination for firms looking to explore
fresh markets, pursue new business opportunities and stay one step
ahead of the latest innovations and trends.
The four-day exhibition is a gathering of who’s who in the industry:
leading hotels, top food and beverage companies, senior management,
key decision makers and 15,000 trade professionals from across the
Middle East and beyond.
More than 350 local and international exhibitors from Belgium,
Italy, France, the Netherlands, UAE, Egypt, Syria, Jordan, Korea and
Turkey will showcase over 2,000 of the most well-known brands, from
food and kitchen equipment to packaging and labeling, and all kinds of
services related to the sector.
HORECA hosts over 10 daily events: cooking demonstrations,
forums, roundtables, culinary and beverage contests and more. This
year, over 500 talented hospitality and food service professionals and
students will compete in a variety of contests that reward creativity
including the Hospitality Salon Culinaire, with new competitions:
Junior Chef Competition, Lebanese Bartenders Competition, Lebanese
Barista Competition and Art of Service Competition. The muchanticipated Atelier Gourmand will also return, providing a platform for
the top French chefs in Lebanon. Plus, the Annual Hospitality Forum
will spotlight the hottest topics with key speakers from the region.
Over 60 international experts from the world of food, drink and
hospitality will also be present to oversee the judging of competitions
including three-Michelin star German chef Thomas Buehner, world
pastry champion and best pastry craftsman of France Thierry Bamas,
president of the Greek Chefs Federation Karoubas Miltiadis, president
of the Jordanian Chefs Association Khaled Bou Eid, president of
the French Association of Barmen Guy Musart and president of the
WorldChefs Association Thomas Gugler, to name just a few.
Beirut International Exhibition & Leisure Center
4-7 April 2017
www.horecashow.com
44
AHCT March 2017
www.asianhotelandcateringtimes.com
ASIA
HONG KONG
A S PA RT O F H OFE X
ProWine Asia 2017
Hong Kong
8 - 11 May 2017
Hong Kong Convention and Exhibition Centre (HKCEC), Halls 5D-5E
Learn more at www.prowineasia.com/hk
As part of:
Supported by:
Organised by:
Exhibitions
Crowning the
best Barista
in Asia
F
COMING UP
Hofex 2017
Hong Kong Convention and Exhibition
Centre
8-11 May 2017
www.HOFEX.com
46
AHCT March 2017
or HOFEX’s 30th anniversary edition, more than 2,500
international exhibitors and 44 national pavilions have
confirmed exhibiting, showcasing 80 per cent of new to Asia
products. An important part of this show is the Mixed Barista
Arts (MBA). Unlike other barista competitions in the region, MBA
looks into real practical skills that baristas should possess and use on
a normal day at the coffee shop. The first round of the competition ‘Bump and Grind’ challenge - is designed to test the contestant’s skills
on assembling the grinder and brewing a cup within a timed setting. If
the grinder is assembled incorrectly, residue left behind will damage the
taste of newly ground coffee. Contestants are also required to prepare
lattes during the ‘latte art smackdown’; judges will pick the best latte
based on creativity, stability in handling the temperature and crafting
skill. In the next blind tasting challenge, ‘Skill not Swagger’, contestants
will get four separate single coffee beans and they have to guess its origin
based on brewing and tasting. Highest scorers will enter the final team
challenge and strive for the title of Asia’s best barista (For details email
dennis.cheung@redbackcoffee.com.hk).
In addition, on show will be a series of products ranging from
coffee beans, brewing equipment to pre-packaged coffee. Hong Kong’s
leading and professional coffee beverage solution provider – Caffair will
display the innovative brewing machine ‘Modbar’: completely modular
with all the major hardware under-counter. The Ultimate Coffee
Company, the sole distributor of ‘illy’ coffee from Italy, will showcase
the ‘La Marzocco Semi-automatic Coffee Machines’, one of the most
sophisticated models - Linea PB with Auto Brew Ratio - completely
hand made in Italy, only for the professionals.
Adjacent to ‘Bean2Cup @ HOFEX’, are ‘Food & Drink’ and
‘ProWine Asia 2017’, where you can connect with local suppliers, and
overseas winemakers respectively. With ProWine Asia coming to Hong
Kong for the first time, major wine countries such as France, Italy,
Spain, Portugal, Austria, Greece, Australia, Canada, and South Africa
will show the rarest fine wines. Plus, globally renowned Masters of Wine
– Jancis Robinson, OBE and Debra Meiburg will be speaking at the
onsite wine seminars.
www.asianhotelandcateringtimes.com
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Exhibitions
Showcasing
Vietnam’s Food
& Hospitality
Industry
V
COMING UP
Food & Hotel Vietnam 2017
25 -27 April, 2017
Saigon Exhibition & Convention Center
www.foodnhotelvietnam.com
48
AHCT March 2017
ietnam’s leading international food and hospitality trade
show, Food&HotelVietnam2017, is slated 25-27 April
at Saigon Exhibition & Convention Center (SECC), Ho
Chi Minh City. The largest sourcing ground in Vietnam
and Indochina for food, drink, hotel and restaurant equipment and
services, it promises to be a truly international showcase with the largest
variety of food, beverage, wines and spirits, as well as other services
and technologies. It will offer significant networking opportunities
for businesses to stay ahead of the curve and keep abreast of the latest
industry culinary trends and product innovations. It expects to attract
over 13,000 trade attendees from key tourist establishments in Vietnam,
its neighbouring countries and the region.
Besides a large international food, drink and equipment product
showcase, educational and interactive seminars hosted by various
industry organisations are planned. Plus, an action packed Vietnam
National Culinary Challenge and the Vietnam Barista Competition.
Organised by Singapore Exhibition Services, in partnership with
VCCI Exhibition Service, the event will have 520 exhibitors from
36 countries and regions (75 per cent from overseas) - including 16
international group pavilions of Australia, Belgium, Canada, Denmark,
France, Germany, Korea, Malaysia, Poland, Singapore, Spain, Taiwan,
Turkey and USA. Several key industry players have confirmed their
participation: Charles Wembley (S.E.A), New Viet Diary, Bao Thach
International, Boncafe, Lutosa, Ocean Glass Public, Nestle, Sunshine
Trading, Tong Gardens, US Dairy Export Council and Winterhalter
Gastronom among others.
Covering 10,000 square metres, the exhibition will cover:
food, drinks & beverages; dairy products; meat & poultry, bakery
& confectionery equipment; bar, coffee & beverage equipment;
foodservice & catering equipment; cleaning and washing equipment;
and more. The Ho Chi Minh City Department of Tourism will
host a seminar on current local food insights and trends, as well as
opportunities and challenges of doing businesses in Vietnam’s food and
hospitality sector.
www.asianhotelandcateringtimes.com
* The statistics have been audited based
on the evaluation at HOTELEX Shanghai 2016
116,688
116
Professional Visitors
Countries’ Buyers
2,207
250,000 m2
Exhibitors
Exhibition Space
March 28 - 31,2017
Shanghai New International Expo Center
Shanghai International Hospitality Equipment & Supply Expo 2017
www.hotelex.cn|www.jdgle.com
Only takes 30 seconds to register online to get free admission now!
Follow us:
Hotelex
Organizer: UBM Sinoexpo Limited
HotelexShanghai
Hotelex
Tel: 86 21 3339 2242 Mr.Alex Ni
HOTELEX Shanghai
E-mail: Alex.Ni@ubmsinoexpo.com
Appointments
Q&A
Alejandro Bernabé,
Group Director, Avani Hotels & Resorts
With over 20 years of global hospitality experience, Alejandro
Bernabé has an impressive management track record, along
with years of practical operational, and Food and Beverage
experience in both city hotels and resort properties. He is
ideally qualified to lead Minor Hotels’ most youthful and
contemporary brand and Bernabé’s mandate is to drive
performance of AVANI properties in terms of sales,
distribution, marketing, public relations, brand standards and
guest experiences.
How is AVANI positioned in
this ever-competitive
marketplace?
Avani is an upscale brand targeted at
millennial-minded independent travellers.
People who aren’t defined by age but by
mind-set and common values. They share
a love of design, honest food, technology
and travel. Avani puts extra effort into the
details that truly matter to these guests.
50AHCT March 2017
How would you expand the
guest experience beyond just
the hotel?
At Avani Hotels & Resorts guests will
find different programmes that take in
local neighbourhoods like AVANIFIT,
which focuses on lifestyle elements that
promote a healthy body and healthy mind,
and includes a cycle tour of the local
neighbourhood where guests are exposed
to local attractions and enjoy exercise at the
same time. Or they can join a local Muay
Thai boxing or yoga class.
What do you think 2017
will be like for the hotel
industry and AVANI in
particular?
Avani has a diverse portfolio with
properties in Europe, Africa, Asia and
Middle East and a pipeline of future
openings which is advantageous as we can
easily adapt to different market conditions.
The brand is gaining traction in the
market place.
what do you identify as the
biggest challenge to the
traditional hospitality
industry?
I believe that 2017 will bring
opportunities rather than challenges; we
already know that finding and retaining
good people is difficult, that technology and
online channels play an extremely
important role in people’s lives, that guest
expectations keep evolving and that costs
continue to escalate. Hospitality
companies that have already adapted to
these new trends will out perform those
who haven’t adjusted.
AccorHotels has appointed Louise
Daley as Deputy Chief Executive
Officer Asia Pacific. She has been with
AccorHotels for 26 years, commencing
her career in Australia before
relocating to Bangkok in 2002 as
general manager, finance for
AccorHotels Asia. In 2005, she
returned to Australia as CFO for AccorHotels Pacific. Daley assumed the
role of CEO, Accor Advantage Plus
(now Accor Plus) in 2011.
As Deputy CEO Asia Pacific, Daley
will be working closely with Chairman and CEO, Michael Issenberg and
the executive team. She will retain her
current responsibilities as CFO Asia
Pacific, AccorHotels and will continue
to oversee AccorPlus with a key focus
on growing the business portfolio
under AccorPlus, Accor Vacation Club
and Concierge Services.
Dean Madge is the new Managing
Director of Supercity Aparthotels, the
serviced apartment specialists. Madge
joins the team as they prepare for
expansion, which includes the launch
of two new locations in the next 18
months. With over 25 years in the
industry, Madge is an experienced and
well- established hotelier with a proven
track record in both new ventures
and established hotels. He was most
recently general manager at serviced
apartment provider, Cheval Residences
and prior to that general manager of
boutique operator Malmaison.
www.asianhotelandcateringtimes.com
Demner, Merlicek & Bergmann
F i ve d e l i c i o u s way s t o s ay “ G o o d M o r n i n g ”.
Each of the five Darbo All Natural jams offers your guests a perfect start to
the day – based on an old family recipe and made from choice fruits. Because
we all know: when it comes to great taste, it‘s the small things that matter!
Sales and distribution: A. Darbo AG, Dornau 18, 6135 Stans/Austria, phone: +43-5242-6951-0, e-mail: export@darbo.at, www.darbo.com
Today, thanks to BYO, we are giving users the chance to use mobile
devices. This enables the size and features of the screen to be
personalised and adapted to all customers’ specific needs.
www.ranciliogroup.com
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