Published since 1976 Vol 37 June 2012

hong Kong sAR hK$50 china RMb50singapore s$15 Malaysia RM30Thailand bt300Rest of Asia us$10

TO BOLDLY GOIdentifying Asia’s last hospitality hot-spots

DRINKING IN THE PROFITSSyrups and flavourings making a big splash in Asia

BOOM TIMEHuge potential in under-roomed India

AsiAn Hotel & CAtering times is publisHed montHly by tHomson press Hong Kong ltd (tpHK)

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

All rights reserved (c) 2012Thomson Press Hong Kong Ltd

Welcome to the June issue of AHCT, the most trusted source of information on what’s happening

in the Asian hospitality industry. Late May sees the staging in Hong Kong

of Vinexpo Asia-Pacific, the international wine and spirits exhibition. According to an IWSR/Vinexpo study, Asia’s wine markets continue to grow at around 5% per annum – compared to the world average of less than 1%. Asian buyers account for 60% of Sotheby’s

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HONG KONGThomson Press Hong Kong Limited/Media Transasia LimitedRoom 1205-6, 12/F, Hollywood Centre,233 Hollywood Road, Sheung Wan, Hong KongTel: +(852) 2851 7068, 2815 9111 Fax: +(852) 2851 1933, 2581 9531Email: daniel@thomsonpress.com.hkContact: Mr Daniel Creffield 

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INDIAMedia Transasia (India) Ltd323 Phase IV, Udyog Vihar, Gurgaon - 122016 (Haryana)Tel: +91 (0) 124 4759500  Fax: +91 (0) 11 26867641Email: xavier@mtil.bizContact: Mr Xavier Collaco

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THAILANDMedia Transasia Thailand Ltd14/F, Ocean Tower II, 75/10 Soi Wattana,Sukhumvit Soi 21, Asoke Road, Klongtoey,Prakanong, Bangkok 10110, ThailandTel: +66 2 204 2370  Fax: +66 2 204 2391Email: gauravkumar@mediatransasia.comContact: Mr Gaurav Kumar

UNITED KINGDOMThe Powers Turner GroupGordon House, Greencoat PlaceLondon SW1P 1PH, United KingdomTel: +44 (0) 20 7592 8300  Fax: +44 (0) 20 7592 8301Contact: Mr Chris Morgan 

USARiverside Media159 Main Street, 2nd Floor, Lake Placid,NY 12946, USATel: +1 518 523 4794  Fax: +1 518 523 4708Email: ceccleston@accessriverside.comContact: Ms Christina Eccleston

Marston Webb International60 Madison Avenue, Suite 1011,New York, NY 10010, USATel: +1 212 684 6601 Fax: +1 212 725 4708Telex: (023) 420773 BRANINTContact: Ms Madlene Olson

ITALYEdiconsult Internazionale s.r.l.Piazza Fontane Marose, 3-16123 GenovaTel: +39 010 583684  Fax: +39 010 566578Email: genova@ediconsult.comContact: Mr Vittorio Negrone

JAPANEcho Japan CorporationGrande Maison Rm 303,  2-2 Kudan-kita 1-chome, Chiyoda-ku, Tokyo 102-0073Tel: +81 3 3234 2064  Fax: +81 3 3263 5065Email: aso-t@echo-japan.co.jpContact: Mr Ted Asoshina

MALAYSIAPublicitas International Sdn Bhd.S 105, 2nd Floor, CentrepointLebuh Bandar Utama, Bandar Utama47800 Petaling Jaya, Selangor, Malaysia.Tel : 603 7729 6923Fax : 603 7729 7115 Email: scheng@publicitas.comContact: Ms Shallie Cheng

wine sales globally, for example.This is reflected at Vinexpo, which attracts

huge interest from both buyers and sellers. Expect a full report on this key event in the next issue of AHCT.

In this issue we examine potential investment opportunities in some of the less developed areas in the region, report on the growth of the hospitality industry in India and look at point of sale technology, gym and buffet equipment and more.

EDITORDaniel Creffield

DESIGN BYKoon Ming Tang

production@thomsonpress.com.hk

CONTRIBuTORSVictoria BurrowsAndrew Dembina

Zara HornerRebecca LoRobin Lynam

ASSOCIATE PuBLISHERSharon Knowler

sharon@thomsonpress.com.hk

CIRCuLATION ExECuTIvEBecky Chau

enquiries@thomsonpress.com.hk

CHAIRMANJS Uberoi

DIRECTORGaurav Kumar

endoRseMenTs

We need to hear from hospitality professionals about the constant developments in the industry, good or bad, so please do send your comments and suggestions in to: daniel@thomsonpress.com.hk

1143AsianHotel&CTA4H&Rdec.indd 1 11/4/11 12:38 PM

E d i t o r ’ s M E s s a g E

AHCT June 2012 3

MANAGEMENT14 Where the future lies

MARKET REPORT16 Investing in India

TECHNOLOGY18 The power of POS

NEWS INDuSTRY6 Latest traveller numbers; sustainable development; mixology certification

CuLINARY44 Single-serve wines; African tigers; artistic cognac

PRODuCT42 Latest buffetware; portable illumination; cutting costs in cleaning

JuLY• Integrated resorts• The Philippines• Cloud computing• Swimming pools• Cheese• Fruit juices• In-room amenities• Knives

AuGuST• Sustainable eco-tourism• Tea and coffee• Ice machines• Kitchen design

CONTENTSV o l u m e 3 7 J u n e 2 0 1 2

Advertisers’ Index

DESIGN22 Prison break-out

FOOD26 That little extra: condiments

DRINK30 So much more to flavourings and syrups

34

22 A/S Woodschow 29Agilysys 21Alpha International 23Andy Mannhart 37Athena 27China Catering Expo 51DaVinci Gourmet 33FHC Shanghai 49Global Chef 19Global Search International 9Greenfield OBCHICAP 52Hyperlux IBCiDeaS 11Life Fitness Asia Pacific Ltd 41Monin 31Pevonia 12 & 13SATS IFCShanghai Laundry Expo 53Tequila Corralejo 45Tiger Company 39WMF 25Zieher 35

EQuIPMENT34 Buffing up the buffet

38 Gyms: what’s hot?

EvENTS AND ExHIBITIONS46 Events calendar

47 China Catering Expo previewed

48 FHA reviewed

50 Hotelex reviewed

APPOINTMENTS 53 Who’s moving where

Jailhouses that rock

4 AHCT June 2012 AHCT June 2012 5

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cover: on the 34th floor, Aer, covering the entire roof of the four seasons hotel Mumbai, is the city’s highest rooftop bar

Planet AccorAccor Hotels says it is taking sustainable development “to new heights”, with the launch of Planet 21, a comprehensive eco-programme covering all of the group’s environmental, social and community investment actions and placing sustainability at the core of its business strategy worldwide.

Accor is making 21 commitments and the same number of quantified goals for the year 2015, including: employees trained in disease prevention in 95% of hotels, 80% of properties promoting balanced dishes; 85% of hotels using eco-labelled products; a 15% reduction in water consumption; and 10% decrease in energy use at Accor’s owned and leased hotels worldwide.

The programme’s name is a direct reference to Agenda 21, the environmental action plan signed by heads of state at the 1992 Rio Earth Summit.

Planet 21 puts sustainable hospitality at the core of the group’s strategy, development and innovation, says Denis Hennequin, chairman and CEO of Accor, adding he believes the programme “will lead us towards a new business model,” providing a “driver of competitiveness for our brands, and loyalty for our employees.”

Raising the bartending barCity & Guilds, the UK’s leading vocational education organisation, has launched a full certification programme for professional bartenders in Hong Kong.

The City & Guilds Award in Professional Bartending (Cocktails) is accredited by the UK government as part of its Qualifications and Credit Framework which sets out how all regulated vocational qualifications are structured, titled and quality-assured. Candidates will learn how to select and use equipment; cocktail making

Seven out of 10 for AsiaAsia leads the world’s growth in travel and holds seven out of the 10 busiest inter-city routes, according to latest data from transaction processor and provider of technology solutions for the global travel and tourism industry, Amadeus.

The company review looks at trends in worldwide passenger demand between regions, countries and specific airports, comparing 2011 passenger volumes with 2010 data.

The most important inter-regional growth patterns of last year are led by Asia. Traffic between Asia and Europe, and Asia and US, grew by 9%. Traffic between Asia and the Middle East grew 6%, reaching 38 million travellers in the year. Compared with the previous year, 2% fewer passengers travelled between Africa and Europe in 2011; this was the only region pair with a significant traffic flow decrease over the period.

Traffic between US and Europe remains the busiest inter-regional flow with over 60 million passengers in 2011, followed by Asia and Europe with over 53 million, and Latin America and US with 47 million passengers.

The strategy also includes a programme to engage guests, inviting them to contribute to the hotels’ actions and achievements.

Hotels can only use the Planet 21 messages if they comply with a certain level of sustainable development performance, assessed according to a list of 65 actions, or if they achieve an internationally recognised external environmental certification.

Sophie Flak, executive VP sustainable development and academies for Accor added, “70% of our key account

customers have integrated sustainable development criteria in their supplier policies, and one out of every two of these customers says they take this criterion into account when choosing a hotel. We used these findings to implement Planet 21: a programme with precise goals that unites our employees and offers our customers an opportunity to participate.”

Hennequin says the aim is to “reinvent the hotel industry on a sustainable basis by mobilising employees, guests and partners.”

techniques; cocktail specification; knowledge of spirits, beers, and wines; how to prepare a bar and deliver service; and the responsibility of serving alcohol.

The YMCA College of Continuing

David Brett, president of Amadeus Asia-Pacific, says the global findings are a striking reaffirmation of the rapid growth across Asia-Pacific. “To hold seven of the world’s top 10 inter-city routes all within the domestic borders of Asian countries is testament to the significant role APAC plays within the global travel market today.”

In terms of connecting traffic, over 50% of all passengers in the triangle between Asia, Europe and US change aircraft at least once. “On the other hand, only 7% of all passengers travelling within Asia travel with a connecting flight,” Brett points out. This is compared to 10% in Europe and 31% in US.

The largest airports in Asia have a lower percentage of connecting traffic than the US and European hubs. “The average connecting rate of the 10 busiest airports in Asia is 19% compared with 32% for the top

10 in Europe and 45% in US.” Perhaps unsurprisingly the 2011

country statistics reveal the strongest growth in absolute passengers is led by the BRICS countries. China registered an additional 19 million in 2011 over 2010, Brazil, 12 million, India eight million and Russia six million. Indonesia was the fifth strongest growth market with an additional five million passengers in 2011.

Brazil (17%), India (13%) and Russia (15%) also featured in the top 10 fastest-growing countries by percentage growth. “Chile (21%), the Philippines (15%) and Indonesia (11%) are also among the fastest growing travel markets. Egypt and Japan are among the fastest shrinking markets, probably due to the Arab Spring and the tsunami,” Brett offers.

Checking-in has been made easier at BayHotel,Singapore. It’s the first property in Singapore, and claims to the first in the region, to introduce mobile phone check-in and out service. The new technology is provided by UbiQ Global Solutions. The system, named Qikinn, enables guest communications via SMS and browser before they even arrive at the hotel, and includes mobile check-in and check-out, HTML confirmation messages, as well as addressing guests’ concerns and preferences. Upon check-out, Bay Hotel will maintain communication with guests using SMS, email and online mobile guest surveys. Bay Hotel Singapore intends to introduce more of such enhancements in future.

IN BRIEF The newly branded 470-room PullmanBangkokHotelG and 353-room resort PullmanPattayaHotelG have opened. The two properties are operated under franchise with Accor’s Pullman Hotels & Resorts and join the group’s similar offering in Beijing. Hotel G brand focus is to appeal to a “young, savvy design-conscious crowd”, says the company. Dining and entertainment outlets are key.

UbiQGlobalSolutions has moved into the Vietnam hospitality market with the appointment of a business partner. Under the agreement, Sieu Tinh Information Corporation will provide sales, implementation and support services for UbiQ ranges of hospitality solutions in the country.

The US Institute for Green Business Certification, the oldest organisation of its kind in the world, has announced Hong Kong’s HattonJones has achieved its Green Business certification. HattonJones specialises in providing sustainable hospitality solutions.

Education is the first approved centre in Hong Kong to offer the course.

Famous City & Guilds Catering graduates include Gordon Ramsey, Gary Rhodes and Jamie Oliver.

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6 AHCT June 2012

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AHCT June 2012 7

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Until the end of the month, Hong Kong HotelNikko’s Chinese restaurant, Toh Lee is offering a food and California wines pairing. Two other Michelin-starred restaurants are doing similarly: the InterContinental’s Yan Toh Heen and The Mira’s Cuisine Cuisine. Wines chosen include J Vineyards, Russian River Valley Pinot Noir 2006 paired with sautéed fillet of silver cod with wild mushrooms, black truffle and gravy; Jordan, Alexander Valley Cabernet Sauvignon 2007 paired with sautéed beef cubes and garlic with Maggi sauce; Heitz Cellar Napa Valley Chardonnay 2008 paired with drunken shrimp flambé; Star Lane Santa Ynez Valley Sauvignon Blanc 2005 paired with sautéed prawns stuffed with bell peppers, vegetable and homemade XO chilli sauce. Phil Holloway, the Wine Institute of California’s Trade Representative for Hong Kong and Macau, says “The wines selected show the great variety of California wines from throughout the entire state.”

Hong Kong’s JIA hotel has relaunched under new ownership and has been rebranded as JPlusBoutiqueHotel. It’s French designer Philippe Starck’s hospitality design debut in Asia. Guest rooms, suites and studios (total 56) are designed to resemble trendy apartments. The top floor penthouse has been converted into conference and fitness facilities.

For the second time, LanghamPlace,HongKong, has been awarded gold by the Environmental Campaign Committee for the Hong Kong Awards for Environmental Excellence, under the Hotels and Recreational Clubs Sectoral Awards 2011 category. ‘Greening our place starts with me’, is the slogan of the hotel, which runs a wide variety of innovative, environmentally-friendly features and initiatives, including an organic rooftop garden.

AbsoluteHotelServicesGroup will manage the Sapa Petro Tourist company’s 57-room property in Sapa. The new built resort will be branded as U Sapa and is targetted

WaldorfAstoriaShanghai on the Bund is celebrating its first anniversary with a ‘Celebration of Romance’ package for guests, and more awards wins. The celebration package showcases “one of Asia’s most romantic addresses” and features Champagne dinners and breakfasts. Meanwhile, the accolades continue with Grand Brasserie voted Best Restaurant during Shanghai Restaurant Week, the restored Long Bar voted Best Hotel Bar by Whisky Live and Drink Magazine, City Weekend and That’s Shanghai, and the hotel awarded a Forbes Travel Guide Five-Star Award at the inaugural 2012 Shanghai Ratings Award Ceremony. Waldorf Astoria Shanghai joins an elite group of 59 five-star hotels worldwide which hold the rating.

AbsoluteHotelServices will manage PT Graha Albros’ resort in Bali. Le Grande Bali will rebrand and be re-launched as U Agathis Pecatu by August 2012. It is the second property management under the Absolute Hotel Services’ hotel portfolio in the destination.

Can Lam, chief concierge at LanghamPlace,HongKong, has become a full member of The Society of Golden Keys of Hong Kong. The twinkling lapel pins attest to Lam’s professionalism.

He has worked at Langham Place hotel for over seven years.

Aston International’s Imperium PurwokertoHotel&ConventionCenter on the Indonesian island of Java has opened. The 146-room four-star business and convention hotel offers a meeting hall which seats 1,200 people.

Meanwhile the group has opened its 22nd Aston branded hotel in Indonesia – the AstonMakassarHotel&ConventionCenter. The 177-room four-star hotel is located in Indonesia’s South Sulawesi Province.

Executivechef,PaulMcLoughlinattheLanghamrooftoporganicgarden

DusitThaniLagunaPhuket and neighbouring hotels recently hosted the Thai holiday island’s largest-ever corporate gathering when more than 18,000 representatives of Amway China were welcomed for the direct sales company’s annual month-long leadership seminar.

China Wine Awards has announced the inaugural ChinaSpiritsAwards will take place in September alongside China Wine Awards. The China Spirits Awards is the only regional spirits competition. One hundred China-based wine and spirits buyers, including importers, distributors, wholesalers, restaurant group owners and sommeliers will judge on consumer preferences tastes and trends. “As interest for spirits grows, this is the time for producers to find out what will and won’t work in this increasingly lucrative industry,” notes awards founder, Kelly England. Spirits that have already entered include: Mt. Nathan Ye Old Liqueur, Reposado Tequila, Portrait Winemakers and Distillers, Jaan-Paan Liqueur, Glen Silvers and Tequila Tres Sombreros.

Hong Kong-based chef, New Yorker Harlan Goldstein has opened a themed 1940s New York-style steakhouse. StripHousebyHarlanGoldstein unveils a retro-style grill. The restaurant’s name is intentionally tongue-in-cheek and is underlined by a double-entendre filled cocktail list, which includes an Undressed, The Striptease, and Pole Dancer — drinks which sound more like they belong in a raunchy Prohibition-era speakeasy, and that is exactly what Goldstein intends. “Steakhouses are meant to be sinful, after all,” he says.

IDeaSRevenueSolutions, provider of pricing and revenue management software, services and consulting, now includes Crown Hotels’ properties in Melbourne and Perth, Australia and the Skycity properties in Auckland, New Zealand among its users. Each property will use the IDeaS Revenue Management System (RMS) to provide insight into booking patterns, accurate pricing, group management and streamlined distribution.

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8 AHCT June 2012

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AHCT June 2012 9

Butterfly Boutique Hotel Group has opened its fifth property in just three years, ButterflyonHollywood in Hong Kong. Butterfly on Hollywood is the group’s first hotel to be acquired under a management contract.

Kuala Lumpur’s HotelMaya is celebrating the sweetness of victory at the recent Food & Hotel Asia show as two of the hotel’s pastry chefs are recognised. Chef Tay Chee Siang won the Best Chocolate Showpiece award. While chef Lawrence Cheong Jun Bo was awarded gold in the Dress the Cake — the idea coming from the famous Japanese Hachiko dog story and Chocolate Showpiece category. The competition also serves as the official pre-selection of Asian teams to compete at the World Pastry Cup 2013, in France.

MandarinOrchardSingapore, the flagship hotel of Asian hospitality group Meritus Hotels & Resorts, has been announced as the overall winner in the Best Hotel category for Singapore at the International Hotel Awards Asia Pacific 2012-2013.

MarcoPoloHotels have taken on the management of a 314-room hotel in Suzhou, China. This increases the group’s portfolio of hotels in China, both operating and under development, to 17. The Marco Polo Suzhou is the only five-star hotel in Suzhou city centre.

Irish pop star and TV presenter, Ronan Keating, has volunteered to become an ambassador for a campaign to protect endangered giant clams and restore coral reefs at Sabah’sGayanaEcoResort. He made the offer during a recent appearance supporting Marine Awareness Month at the resort near Kota Kinabalu. The month-long initiative celebrated the return to the wild of revived coral and hand-reared juvenile giant clams from Gayana Eco Resort’s pioneering Marine Ecology Research Centre.

Amadeus, technology partner and transaction processor for the travel and tourism industry has revealed the top three technology demands from Asia-Pacific travel agents in 2012, following its annual Asia-Pacific Customer ThinkTank held in Hong Kong. They are: enabling delivery of more niche content for today’s better informed traveller; offering innovative solutions to sit at the forefront of consumers’ increasingly advanced day-to-day technology use; and having technology “with personality”.

IDeaS helps hotels find the revenue opportunity in every situation.

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We’ve got a thousand rooms.

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MichaelSengol(centre),MeritusHotels&ResortsCEO,StuartShield(right),presidentoftheIHA,andBillJones(left),fromRoyalInstitutionofCharteredSurveyors

JebsenFineWines has reached an agreement to become the exclusive distributor for premier Champagne brands Bollinger and Ayala across the Greater China markets. Gavin Jones, Jebsen director cites the latest Drink Business’ Annual Champagne Report, which says 323 million bottles of Champagne were shipped worldwide in 2011, including more than 1.3 million bottles to China last year, a 19.4% year-on-year increase. “However, Champagne consumption in China is still lower than in other Asia-Pacific locations like Hong Kong, Japan, Singapore and Australia.” While Bollinger needs no introduction, Ayala is an haute couture Champagne brand founded in 1860 from the only French Champagne house with Latin roots. It employs a unique production process that adds only a low or no sugar dosage.

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10 AHCT June 2012

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All evidence suggests that the tourism industry in Asia continues to expand, and is reaching into previously closed areas, such as Bhutan, Tibet and Laos.

But do the numbers bear this out, and how are places such as these attracting visitors?

“Absolutely this is borne out,” asserts John Koldowski, special advisor at the Pacific Asia Travel Association (PATA).

“We’ve just released our latest research, and predictions for 2013/14, and we see clearly there is an average growth across Asia of 6% per annum.”

But in some places the numbers are even better. “In Bhutan it’s 17%, for Cambodia we are predicting growth of 14%, for Laos 11%, so that’s more than double the average,” says Koldowski.

“In Sri Lanka too, where civil unrest has been contained, we are predicting 1.1 million visitors for the country in 2013, which is almost double 2010 figures. That’s phenomenal.”

Hotel, tourism and leisure consulting organisation Howarth HTL director Damien Little says the tourism industry “has been an important contributor for a number of years and continues to grow and mature.”

And a number of countries across the region have potential, Little says. “The one to watch in the coming years will be Myanmar – depending on how it emerges from its political isolation – as it should have a wealth of sites and a strong cultural element to appeal to many tourists.”

Koldowski confirms t h i s . “ My a n m a r h a d 311,000 visitors in 2010. For 2014 we are predicting 520,000-plus will want to travel there.” He sounds a note of caution though. “The numbers may be there but the growth needs to be managed so that yield and expenditure are enjoyed across the board.”

Investors are “lining up”, he says. “It’s the big players because they carry the brand to the destination.

They bring their own market, which these [‘new’] destinations are desperate for.”

While investors presently are primarily ‘non-regional’, in the not too distant future Koldowski predicts they will come from China, Korea and Japan.

“Intra-Asia [investment] is changing. In 2015, with the single economic power in place there will be all sorts of changes. We are working with academics at the moment trying to assess [these changes] and to see that Thailand versus Singapore versus Cambodia doesn’t mean the less developed nations are left out and that they do benefit from the changes.”

Who are these intrepid explorers?Cultural tourism continues to benefit from a growing demographic of ‘empty nesters’, suggests Bill Barnett, managing director of C9 Hotel Works, a Phuket-based hospitality consulting firm, specialising in the Asia-Pacific region.

“People want authentic experiences, not a week at the beach or Disneyland. Travellers are becoming more adventurous,” he says.

And generally these are “affluent couples and singles who have grown-up kids, are upwardly mobile and have large disposable

incomes, seeking ‘experiences’, not ‘normal’ events. They are frequent travellers and want to travel far.”

Barnett thinks the process of development is cyclical and what is happening with these emerging destinations will follow suit.

“In most developing countries you get high and low-end travel first – the cultural travellers, the backpackers and then the families and businesspeople. Often hotels are not fully developed so that is part of the cycle. Once the broader supply comes you get demand across the board – mass tourism. It’s a normal cycle in every market.”

An issue Barnett has with these visitors is that “they tend to book via destination management entities and do a circuit: come to Bangkok, stay at a luxury hotel, then ‘do’ Siem Reap, Luang Prabang, perhaps the Mekong River … it’s not independent travel at the upper scale but packaged luxury.”

It’s a area Koldowski touches on too, but says some of those travelling to these new destinations are conscientious travellers. “They are connected and want to contribute. They can be a key driving force for harnessing infrastructure development.”

And he agrees novelty plays a big part in why these places are becoming popular. They’re off the beaten track, new, untried.

“They’re not yet part of the mainstream difficulties. They’re unspoilt. And probably most importantly – they offer value for money,” Koldowski points out.

Independent Tourists/Travellers (FIT), or younger, more adventurous backpackers are those who often find these under-developed countries appealing, says Howarth’s Little.

“They still offer the opportunity to experience the real culture of the country, not the more contrived cultures of a larger and mature tourist destination, to interact with local people and in many cases experience unspoilt natural surroundings. It is a combination of all these things that attracts people to visit – plus people like to believe they are being adventurous, whether they really are or not!”

But what makes the destination appealing has to begin with safety and security. “A stable political environment and a general sense of reasonable safety and security are important even for the adventurous,” says Little.

Otherwise, “just a strong culture that offers something unique, good food and some great natural attractions is usually enough to get the more adventurous traveller there. Access is always important,

Are there any underdeveloped areas left in the Asia-Pacific region with genuine potential as a destination, and what does it take to make a success of somewhere ‘new’ on the tourist trail? Zara Horner reports

although at the early stages of development it obviously does not need to support large numbers.”

Barnett has a different take on the issue and believes it has more to do with DNA, or “differentiators, nuances and attitude.

“At the end of the day the most important thing is demand, and being able to tap into it. Airlift is key. If you can’t get there, you can’t stay there. Funny as it seems this is a basic that’s often missed.”

People perceive Asia as no more or less secure than other parts of the world, says Koldowski, adding that how successful a new destination is should not be measured solely on revenue.

“There has to be balance,” he says. “Where visitors go [when they are in the country] is important. And what they do. These are valuable to rate success and ensure growth.

“Relying on one or two portfolios, and what visitors from those places like, is dangerous, even catastrophic should something happen.

“The role of tourism is to be another economic force, and to create force. Knowing whether it is helping or hindering communities is another measure of success. If it expands the tax base it can help the infrastructure, for example.”

Broaden the appealSome countries are very good at this, Koldowski says. They are constantly updating, re-evaluating, and repositioning.

“Singapore is one of the best. Trying this, trying that. A decade ago one would never have thought there would be gaming facilities there. Look at it now.”

Traditional markets need to closely assess what they offer and whether that is still relevant, especially as the Asian traveller is in the ascendancy, says Koldowski.

“If it’s a seaside resort, for example, they need to broaden their appeal. Asians don’t want to lie on a beach and get a tan.”

Thailand is another traditional destination which is not slowing down, despite recent civil and political upheaval as well as natural disasters. PATA predicts a 12% per annum growth for the country. “Thailand has a huge return clientele who book year-on-year. The appeal is a combination of good food, friendly people and the climate.”

For Koldowski it all comes down to “People, culture and food … plus service delivery and value for money.”

So what about the elephant in the room? How does China factor in?

While China offers huge potential for the region with the size of its outbound market, these types of destinations are not reliant on Chinese travellers, Little says. “They tend to travel in groups or go to more famous and mature destinations.”

He believes that if China does reach its full potential, then there is a risk that the massive tourism numbers will place significant strain on many destinations.

Koldowski has a different spin. “There are so many untapped places in China. Unknown even to the industry.”

He cites a recent trip to a city two hours north of Chengdu – famous for its panda sanctuary and growing as a tourist destination. “The place we visited had been devastated by the 2008 earthquake,” Koldowski recounts. “In just four years it has been completely reinvented from a subsistence farming community into a tourist walking tours city. It’s mind-blowing.”

For Barnett, “China has nothing but upside, but the world is bigger than China.”

To boldly go ...

BillBarnett,C9HotelWorks:“Peoplewantauthenticexperiences,notaweekatthebeachorDisneyland”

ShweDagonPagodainMyanmar–settobecomeabigplayerintheregion

RoyalGardenatSiemReapinCambodia

Chengdu’spandasareahugedraw(pic:TheChengduPandaCenter)

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If there’s one word to describe the hotel market in India now, it’s optimistic. Some, such as Nakul Anand, president of the Hotel Association of India and executive director at ITC Hotels, one of India’s largest hotel groups, say “cautious optimism”

best describes how the hospitality industry perceives 2012. Others, such as Rishi Kapoor, vice-president of development for India at MGM Hospitality, say they are “optimistic and very excited” for the future, one that includes MGM’s entry into the Indian market for the first time.

No matter which end of the optimism spectrum hotel developers sit on, what makes India attractive right now is that every segment – from luxury to budget, business and leisure, major metros and tier two and three cities – are all under-roomed. And if India’s economy continues to grow at 8%, the shortage will only become more pronounced.

Only in Pune, Jaipur and Hyderabad does supply outweigh demand due to a sudden surge in hotel developments, but, according to Achin Khanna, associate director of HVS Hospitality Services, this is a short-term concern which will soon balance out in light of India’s overall room demand, which is continuing to grow at a healthy pace.

The demand for rooms in India is spurred overwhelmingly by the domestic market. Inbound travellers count just over six million a year, while domestic tourists number around 160 million. Foreign tourist numbers are growing, however – by 8.9% last year, according to the Indian government.

Room for expansionThe biggest demand at present is for mid-scale and budget business hotel rooms. Existing hotels do not meet demand and often offer little guarantee of consistent quality. Big international groups such as Accor have identified this as a key sector for expansion and have aggressive plans in place.

“Players like Lemon Tree, ibis, Park, Sarovar and Ginger have identified a dearth of quality rooms in the mid-market segment

across the country. Approximately 55% of the upcoming inventory is expected to be in the mid-market and economy segment,” says Lokesh Sabharwal, vice-president of development for India, Nepal, Bangladesh and Sri Lanka at Accor.

In the upscale category, hotels which are primarily present in the metros are now targeting tier two and three cities for expansion. These cities have huge potential in the industry, especially for the group and incentive segment, which is severely under-represented in India. Improving infrastructure, including better airports and several interstate highway projects, are also having a positive impact on the travel industry across the country.

The luxury category too has room for expansion. As Raju Shahani, consultant for development and operations in India and Sri Lanka at Langham Hotels International, points out, Hong Kong has more five-star hotels in one city than the whole of India. A number of luxury hotels have opened recently or are under development, especially in the major metros, including Leela, Four Seasons, Oberoi, ITC and Langham hotels; demand is still keeping pace.

One interesting trend in India’s burgeoning hospitality market is that international brands that have entered India over the past five to 10 years have clearly upgraded their brands by one or more notches when compared to their offerings in the West.

“The Hilton Garden Inns and Courtyard Marriotts of India, for instance, are certainly more full service when compared to their counterparts in the US,” says Khanna. “Even limited service brands offer at least one F&B option, some room service and meeting space in India. We expect hotel groups to continue changing their product profile for a few more years until such time that they are able to clearly define their offerings across various positionings.”

There has also been a growing presence of big international F&B and spa brands partnering with hotels in India, especially in the luxury properties. The Leela Palace in New Delhi, for example, recently opened Le Cirque and Megu, two US-based restaurant brands, and has partnered with UK-based spa brand ESPA since 2010 in its Udaipur property. A growing number of well-travelled domestic guests are becoming aware of globally renowned brands and there is a growing audience for their products and services.

The price is right – eventuallyAnother noticeable trend is that there has been a price correction in rooms, especially in cities over the past two years.

“India has been highly overpriced for years,” says Shahani. “Compare the cost of a room here to Malaysia or Thailand, for example. But there has been correction in the last couple of years. The slump in the global economy and the 2008 terrorist attacks in Mumbai damaged India’s image as being tourist friendly.”

Hotel development by local and international hotel groups, however, continues apace. MGM plans to open its first non-gaming hotel complex – the MGM Grand and Skylofts New Delhi – at Aerocity near the airport by the end of 2014, and has signed agreements for the Bellagio Mumbai, the MGM Grand and Skylofts Mumbai and the MGM Grand Noida. It has also signed a letter of intent for the MGM Grand Jaipur.

With tourism and business travel increasing exponentially in India there is huge potential at all levels of the industry, writes Victoria Burrows

Cautious optimism

Accor operates 17 hotels and will open an additional six hotels before year-end. Its development ambition is 90 properties by 2015. The Hyatt Group is another big player with 55 hotels across seven brands now in the pipeline.

Langham, which last year opened India’s first airport transit hotel – the Eaton Smart at the New Delhi airport – has also signed agreements for a Langham Place Pune and an Eaton Smart and Langham Place in Lavassa. ITC plans to expand mainly in the premium luxury segment, with three hotels and one golf resort under construction. Anand of ITC says the group’s strategy is to focus on niche areas and provide unique, differentiated properties through their four brands: ITC Hotels, WelcomeHotel, Fortune and WelcomHeritage.

It’s not all plain sailing for hotel developers in India, however: numerous issues make it a long and sometimes arduous process. According to Kapoor, it is “far more difficult to open a hotel in India than anywhere else”. As MGM’s business model is based on the MGM brand, the company is spared applying for the 200 or so licences per hotel instead of 15-20 licences as is the case in other countries, leaving that task instead to the developer.

Khanna identifies other issues: “The high cost of land, limited floor space index for hotel development in certain markets, high cost of debt, relatively shorter debt repayment schedules when compared to Western markets, and consequently high return expectations on equity invested in projects are some of the major roadblocks in building and operating hotels in India,” he says. “There is also no single window clearance for hotel permissions, and there is a lack of quality trained manpower for operating hotels.”

Despite the frustrations and drawbacks, Khanna says that with the right product, at the appropriate positioning and development cost, with a sensible debt-to-equity investment ratio and a well-managed brand, hotel developers are more than likely to yield strong return on investment for all stakeholders in the industry – developers, investors, lenders, and brands.

And if a developer hits the right demand, it just might be a jackpot. “What India really needs is good, value-for-money, US$100- a-night hotels – rooms with a good toilet and bed, facilities for business travellers, and where everything works – that’s where the money is over the next 10 years,” says Langham’s Shahani. “I don’t see the trend changing. The largest segment of growth will always be business.”

HiltonChennai

Megu,LeelaPalaceNewDelhi

FourSeasonsWorli,Mumbai

Oberoi,Gurgaon

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Global Chef UniformsDesigned by Chefs...for Chefs since 1987

w w w. g l o b a l c h e f s t o r e . c o m

Last time AHCT covered the advance of point of sales (POS) systems, some six months ago, manufacturers, system providers and users were all saying that user-friendly innovations were rapidly coming onstream. Software ease-

of-use improvements was noted and smaller portable devices were beginning to emerge, with all concerned foreseeing this as the future.

George Wong, information services manager at Hyatt Regency Hong Kong, Sha Tin, says that recent additions to the property’s restaurant POS systems have seen provider Micros “upgrade their software and fix some glitches so that our overall operation has become smoother.

“What we like about this [POS] system is that it’s linked to our property management system, and so all the bills for in-house guests can be processed at check-out. And since the POS system is multi-lingual, there should not be any language barrier for our staff.”

Louie Chan is outlet manager and Hong Kong POS manager at Eclipse Management, a restaurant and bar group with outlets at its Hong Kong headquarters and in Macau and Thailand. The company uses an outside IT consulting company – Encorepro.

“The best additions to restaurant POS systems in the past one to two years, in my opinion, are improved billing and cashiering procedure, data tracking and sales analysis for menu development, and consistent item control, which assists with daily

operation control,” she says.Eclipse uses Pointsoft. “The pros of this system are that it is

user-friendly with clearly defined screen layout, detailed built-in report functions, and a well-developed back-of-house maintenance function,” Chan notes.

“The cons are its lack of user swipe-card system – in terms of security concerns. There are also some inflexible areas with screens, buttons and function key allocation. Also it has not evolved to next level of Microsoft operating systems – it is still operating on the XP platform. The system requires a separate server, it is not self-contained like Micros, nor does it have any portable devices on the market at this time for speed and efficiency. Micros is now in the process of introducing a portable device into the market. We have yet to pilot it, but we will soon.”

Enhancing functionalityJay Sherman, regional new product sales and functionality implementation consultant, Asia-Pacific, for Micros Systems, says his company has been working with clients directly to introduce new features and enhanced functionality to the market.

“We have focused on enhancing existing credit card payment systems with improved security and have continued rolling out our Micros Payment Gateway – offering our clients a fully integrated

single provider solution,” he cites as one example.“We have also partnered with one client to roll out the Google

Wallet solution, allowing for more convenient and advanced payment. In addition to enhancing and advancing payment and payment security we have worked on increasing guest empowerment, allowing them to control their experiences. We have introduced centralised reservation capabilities, [which lets] guests easily find out about dining options. We have also expanded our web ordering presence, further empowering guests to control their own ordering experience.”

Jim Dennedy, president and chief executive officer of Agilysys, whose corporate services are in the US, with additional sales and support offices in the UK, Singapore and Hong Kong, says the best addition to hotel and restaurant POS systems in the past six months or so has been mobility.

“Regardless of the platform, mobile applications can increase efficiency, streamline service, expedite orders and enhance guest satisfaction,” he says.

So how are these big players currently bringing new and advantageous functionality to POS operations?

“Simphony is an enterprise, service-oriented architecture [SOA], POS hospitality product,” says Sherman, about the Micros system. “Designed for deployment into diverse environments to deliver complex functions demanded by the most innovative customers, it allows the POS terminal to be fully resilient and capable of performing mission-critical operations in the event of an upstream failure. SOA allows for the integration of business functions such as property management systems, paperless kitchen display systems, credit card interfaces, and reporting at the individual property or revenue centre

Point of sales systems are having direct impact front-to-back, reports Andrew Dembina

All systems go

Working closely and consulting with an established, proven partner who understands all aspects of hospitality allows hoteliers and restaurateurs to successfully implement the latest solutions while continuing to focus on the guest serviceJay Sherman, Micros Systems

to ensure continuous system operation. Additionally, SOA allows for the elimination of costly local servers by allowing only the necessary services to be run at the property level.”

Dennedy cites Agilysys’ InfoGenesis POS system. “It combines powerful reporting and configuration capabilities in the back office with an easy-to-use touchscreen terminal application,” he explains. “Designed for multi-unit operations common in hospitality environments, the system can manage any combination of dining, bar service and retail operations. It features real-time reporting capabilities, packages and fixed-price menus, signature capture, multi-language capability and advanced sorting, filtering and grouping options.”

The system’s offline capabilities also eliminate downtime worries and ensure transaction and cash control integrity, he adds. “The solution takes advantage of SOA, enabling interfaces to communicate with a wide range of host systems, such as gift card and guest management solution providers. It is available as a standalone solution or hosted application.”

Challenges and pitfallsBoth admit there are potential challenges and even pitfalls in designing and using high-tech POS systems. “Losing touch with the primary focus of the business – guest experience – is the biggest potential pitfall to the latest high-tech solutions,” Sherman believes.

“If not properly implemented, the latest technology solutions can actually cause a disconnection with the guests. Working closely and consulting with an established, proven partner who understands all aspects of hospitality allows hoteliers and restaurateurs to successfully implement the latest solutions while continuing to focus

MicrosWorkstation5

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instead of being preset to certain types of report data that are input.”She adds: “It would be good if they could strengthen the data

analysis function too, such as increasing typical action browsing, and organising daily employee log of activities instead of us doing this manually. And to increase automatic detection from the system of abusive behaviour – such as too many void entries from employees.”

“I think the future of the hospitality technology industry is moving towards guest self-service,” says Sherman. “With the proliferation of internet accessibility and the extensive ownership of smartphones, guests are becoming more enabled to control their own experience.

“The important part will be anticipating the guest’s needs and local market readiness. This will continue to be a major change in the hospitality technology industry; no longer are users trained staff, they are now guests without any training or preparation.”

“We will likely see more mobile applications from POS vendors,” Dennedy suggests. “Also, we’ll see an increase in cloud-based POS solutions. We’re developing mobile POS applications for a number of vertical markets, which will increase the choices our customers have in deploying mobile solutions.”

on guest service.”Dennedy says that as with any new technology, the greatest

challenge is designing a powerful and feature-rich POS solution that’s also intuitive and easy to learn.

“Customers increasingly expect their POS systems to have advanced features and functionality and yet be simple to use. [They] must invest the time needed to configure new software systems properly and train staff well, so that they gain the full benefits of the technology.”

So what additional functions does the end-user expect to see roll out in the near future? “We are working with them on some new features, but I’m afraid we can’t disclose any information yet,” says Wong. “All in all, we are quite happy with the current system that we’re using.”

Chan says that Eclipse would like to see “a totally interactive, tailor-made reporter function which fits in all kinds of criteria

Regardless of the platform, mobile applications can increase efficiency, streamline service, expedite orders and enhance guest satisfactionJim Dennedy, Agilysys

Agilysys’InfoGenesisPOSsystemisdesignedformulti-unitoperations

JimDennedyofAgilysysbelieves

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powerfulandfeature-richPOS

solutionthat’salsointuitiveandeasy

tolearn

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A few years ago, when the hit US television serial Prison Break was the talk of the town, it seemed that penal posh was ubiquitous. Men everywhere began shaving their heads a la Wentworth Miller, the show’s charismatic star.

Using a real Illinois prison for the set was genius, as it examined the architectural merits of an institutional archetype that only a select number of the population encounters.

Closer to home, Asia’s prisons are some of the finest examples of institutional architectural tempered with vernacular flourishes. They also happen to contain all the basic requirements for a hotel: rooms, common spaces, F&B, back of house areas, outdoor or landscaped grounds within a controlled setting and a distinctive ambience that some would consider morbid while others find fascinating. It is no wonder that former prisons are being converted into award-winning boutique hotels for the next generation of affluent travellers to experience a blast from the past that is irrevocably linked with a destination’s history.

Open initially in October 2010 as an Alila with interior design by Thai Duangrit Bunnag and adaptive/re-use architecture by Luang Prabang-based Pascal Trahan, its Bangkok-based owner KS Resorts rebranded the property into Hotel de la Paix in August 2011.

The property is the stuff of urban legend: rumour has it that it was originally a century-old French governor’s residence complete with fortified walls. The hotel’s driver, Uncle Fong, first came across it in the 1970s when it served as military barracks. Next, the Laotian government converted it into a low security prison to house up to 300 inmates from Luang Prabang and surrounding provinces. When Alila founder Mark Edelson initially encountered the site, it was at

Asia’s correctional institutions offer atmospheric architectural solutions for today’s stylish boutique hotels, writes Rebecca Lo

Prison Breaks

GuestroomentrancewithverandaatTaiOHeritageHotel(TaiOHeritageHotelphotographycourtesyPhilipLiao&Partners)

HoteldelaPaixSabaiLounge(HoteldelaPaixphotographycourtesyHoteldelaPaixLuangPrabang)

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the original style as per UNESCO guidelines. Many things still look the same. The patio in front of the library feels the same. The restaurant and spa are new additions.”

The formal symmetry of the site is enhanced with Southeast Asian details such as tiled overhanging roofs that protect against the sun during the day while allowing for gentle night breezes to waft through the 23 suites. Four of these come equipped with their own private lap pool and garden, giving them a resort feel, yet are only a short walk to Luang Prabang’s historic centre.

A large swimming pool and surrounding reflecting pools reinforce the site’s Zen factor. Ink stone, historically used to facilitate Chinese calligraphy, paves both inside and out; cool on the feet, it boasts the practicality of quickly drying after sudden tropical downpours. Despite the use of many indigenous Laotian materials and features, its neoclassical lines reference the best of French 19th Century secular architecture.

PicturesqueIn comparison, Tai O Heritage Hotel is about as colonial English as fish and chips. In a city that has seen dramatic architectural change

over the past half century, Tai O remains a rural village frequented by local photographers and day-trippers. As the western most point of Hong Kong’s geographical boundary, it offers a unique combination of picturesque houses on stilts, green mountains, an unobstructed sunset view along its pier and seafood products made by cottage industries that rival the best in southern China. The only drawback in efficient Hong Kong is that getting to Tai O takes time.

That makes the former Tai O Police Station a perfect candidate for a destination boutique hotel. It meets the demands of local Hong Kong residents looking for a bolt hole and tourists wanting to experience a slice of days long gone. Architect Philip Liao, whose father Donald was Hong Kong’s first Chinese secretary for housing and who pioneered the design of the city’s first batch of public housing estates, has become the city’s point man for heritage conservation projects. He worked his magic on the award-winning Bethanie, a historic Dairy Farm and French mission site in Pokfulam that was converted as an extension for the Hong Kong Academy for Performing Arts’ school.

Tai O Heritage Hotel steps things up a few notches; although much smaller in comparison, it is much more public. Its success stems from the many outdoor spaces designed into the grounds to ensure guests are communing with nature at every opportunity.

Originally open in 1902 to house marine policemen on duty for three to four weeks at a time in the most remote part of Hong Kong, it was the entry point for many illegal immigrants swimming to promises of freedom from mainland China in the 60s and 70s. It served as a patrol post for land police from 1996 to 2002; it was then officially decommissioned. Its architectural merits, including deep verandas and graceful arches along its southern façade, earned it a Grade II historical building ranking by the city’s Antiquities Advisory Board.

“The Hong Kong Heritage Conservation Foundation approached us,” notes Liao. “We did a scheme with them and bid submission; our scheme was then selected based on our combined experience and the design itself. The design uses modern language while being sympathetic to its surroundings.”

Liao encountered a number of challenges, including a dilapidated wreck when it was handed over. “We found a dead dog in one of the cells when we took over the site four years ago,” recalls Liao wryly. “The site itself was a challenge: we couldn’t fell any trees. The building is on a steep slope yet we had to provide universal access.”

Sensitive approachThose challenges were met with sensitivity in the nine-room hotel. The glass enclosed restaurant features furniture and lighting salvaged from Hong Kong’s defunct China Tee Club. Its restaurant is a reversible construction on top of a flat roof, meaning that it can be reinstated to its original form after the hotel serves its lifespan. “All building materials had to be shipped by sea,” Liao adds.

In the end, though, guests who choose Tai O Heritage Hotel and Hotel de la Paix want something off the beaten path. “The hotel’s tranquility at dawn and dusk is another face of Hong Kong,” says Liao.

an all-time low, abandoned in 2005 after inmates were relocated to a new building.

“The entrance is original,” notes Kevin O’Hagan, Hotel de la Paix’ general manager, “but the interiors were all gutted. Before the first guest arrived, we had three separate blessing ceremonies by Buddhist monks.”

Sleepy mystiqueWithin Luang Prabang’s UNESCO World Heritage boundaries, Hotel de la Paix is one of the many protected buildings in the world’s most dense concentration of meticulously preserved Buddhist temples. As a landlocked country that experienced a fraction of the phenomenal growth neighbours Vietnam, Cambodia and Thailand enjoy, Laos retains a sleepy mystique. Hotel de la Paix plays this up with French colonial architecture and a central courtyard that gives tantilisingly obscured views of gardens with untamed beauty.

Vatthana Siamkha, assistant manager at Hotel de la Paix’ sister hotel 3 Nagas, remembers exploring the abandoned jail when he was on holidays during hotel school in Bangkok. “The four corner buildings are new,” he notes. “The existing buildings were kept in

Before the first guest arrived, we had three separate blessing ceremonies by Buddhist monksKevin O’Hagan, Hotel de la Paix

TaiOHeritageHotelexterior

ReflectivepoolsatHoteldelaPaix

ReceptionwithjailcellsatTaiOHeritageHotel

FormerguardtoweratHoteldelaPaix

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Although indigenous condiments and sauces remain the mainstay of local cuisine across the region, the average Asian has a similar addiction to the best of the West – ketchup, mayonnaise, mustard and more.

Angelo McDonnell, director of culinary development at Cafe Deco Group in Hong Kong, says that while the obvious condiments are still popular, the trend – at least at more upscale restaurants – is to reduce the ones offered at the table.

“High-end restaurants are offering fewer condiments at the moment,” he suggests. “Dishes tend to come fully seasoned. At Watermark (Cafe Deco’s harbourfront upscale restaurant) we typically don’t put much on the table. At one time steak would come swimming in sauce, but now we would offer assorted mustard, garlic or truffle butter, salt and pepper, that’s all.”

McDonnell adds that at its pizza and grill restaurant Wildfire, Tabasco, chilli flakes and different pepper mills are offered; at its Vietnamese restaurant condiments include chilli, hoi sin and fish sauce while many dishes come with chopped chilli and lime. Meanwhile the group’s popular German restaurant, Berliner, tends to only offer mustards with its classic pork knuckles and sausages.

“In our more Italian/Mediterranean restaurants, such as Peccato, we provide good quality balsamic and olive oil which is what people expect, to use with salads and bread. In the past we offered sauces and dips such as pesto, sour cream, sun dried tomato, tapenade (a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil) and Spanish romesco (roasted red peppers, almonds, garlic and tomatoes) but they weren’t what people were

While the staple condiments, both Eastern and Western, are perennial favourites on the Asian table, many restaurants are experimenting with the formula, writes Daniel Creffield

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ketchups, including Organic, Simply Heinz, No-Salt Added, Hot & Spicy and Reduced Sugar varieties.

A n o t h e r m u c h - l o v e d brand in the region is Tabasco Sauce. Tabasco sauces are sold in more than 20 countries in Asia and served in restaurants ranging from fast-food to fine dining. Kan Cheung, regional director at TPS Corporation, which produces Tabasco, agrees with Lee Kum Kee’s Khoo

that chefs are become more adventurous, especially when it comes to combining international flavours.

“The popularity of fusion food has been growing in Asia and around the world. People cannot get the flavours they want from their own countries, so they experiment with varieties from other places. As a result, fusion food restaurants have gained widespread popularity.

“Tabasco Sauce is a universal condiment – not only it can be used for cooking, but also in cocktails ... I have also seen it used in molecular cuisine.”

Cheung adds that pepper/chilli sauce consumption has been increasing year-on-year across Asia. In 2011 the company launched its newest variety – Tabasco buffalo-style sauce, to be used with buffalo wings. The product was successfully launched on the US market and is soon to arrive in Asia.

Danny Khoo, regional food service and marketing director for Lee Kum Kee in Southeast Asia, the Middle East and Africa, says the company’s key product line is its basic sauce range, which includes Panda Oyster sauce, premium oyster sauce and premium light soy sauce, while the advanced range includes char siu, black bean, black pepper, Chu Hou and chilli bean sauces.

New products launched at the end of 2011 include a 1kg convenience sauce range which comes in five varieties: tomato garlic, Yu Xiang, teriyaki, honey garlic and lemon.

Khoo says chefs have become more ambitious and adventurous and combinations of cuisines have become common. “Bak mi is a good example of this,” he suggests. A common Chinese noodle dish, bak mi is popular in Asian countries, especially Indonesia and Thailand, where it is has been developed to more closely align with local tastes.

“It is economical and simple to prepare, usually using an oyster or soy sauce such as the ones we offer,” Khoo adds.

In terms of Asian market penetration, he says key clients include Chinese restaurants and hotels. “However, due to the diverse ethnicity and culture in our region, we have expanded our coverage to non-Chinese based restaurants.”

And he suggests that the migration of Chinese people across the world acts as an indicator for potential expansion – “as a big

part of Chinese culture revolves around food and cooking methods.”

Best of both worldsSeveral Western sauce and condiment manufacturers enjoy strong market share in the region. US giant Heinz increased its foothold by expanding in China when it acquired Foodstar, a leading premium soy sauce and fermented bean curd producer, with annual sales of around US$100 million, in November 2010.

Jessica Chen, corporate communications manager Heinz China, says that as well as its ubiquitous ketchup, other Heinz products popular in the region include HP Sauce, Heinz 57 Sauce, Lea & Perrins Worcestershire Sauce, Heinz mustard, Heinz mayonnaise, Heinz Salad Cream and ABC soy sauce.

Another recently introduced innovation is Heinz Dip & Squeeze, a new dual-function food service package.

“Dip & Squeeze gives consumers two ways to enjoy Heinz Ketchup,” says Chen. “You can peel back the lid for easy dipping or tear off the tip to squeeze the ketchup ... the new package holds three times as much as the traditional packet.”

Other new products include HP Sauce with Guinness and ketchup blended with balsamic vinegar – the first new flavour from Heinz Ketchup in nearly a decade. It joins an array of speciality

Hullett House in Hong Kong’s Michelin star chef Philippe Orrico regularly experiments with sauce creation and recently devised a new recipe which takes around 23 ingredients to make.

Used as both a cooking sauce and a condiment (the sauce requires additional ingredients), Orrico’s creation has a turnip and seaweed base but also includes jasmine tea, liquorice, chilli, coffee, curry, garlic, olive oil, mint, sun-dried tomatoes, Chinese vinegar, soy sauce, citrus zest and other secret ingredients.

“The challenge was balance,” admits the Reunion Island–born chef.

Orrico says he wanted to represent the mix of cultures found on his home island – European, African, Malagasy,

Indian and Chinese – as well as Muslim and Creole, the latter of which makes up the majority of the population.

“Where I come from is a very mixed community, so this is really personal to me, I love it,” he insists. “I tried it with lamb first and it was great, then asparagus, pork, scallops, beef, ham and so on.

“Classic sauces are less risky, hollandaise is safer, for example. But I feel it’s important to move on, try new things. If guests like it then it works ... it’s not just for my benefit! Of course we have some signature dishes but to experience the same thing every day is boring.”

And he insists there is method to the madness. “It’s surprising and complex but not crazy! It makes people ask what it is.”

Condiments of the chef

expecting ... some liked it but 50% never even touched it!“I have noticed more and more people are looking for more basic

flavours – with steak they just want a couple of mustards, with fish they will look for lemon butter – they don’t want to overpower the natural taste of the meat.”

Seaweed butter?Chef Philippe Orrico of Hullett House in Hong Kong agrees with McDonnell that customers always want to see olive oil and vinegar on the table. “People will always ask for these condiments with their meal,” he says. “And butter. We serve different butters in St George. I change them every season; herb butter, seaweed butter, Espellette (chilli) pepper butter and black truffle butter.

“In The Parlour we are using a good Italian olive oil and in Stables Grill we offer yoghurt for curry, cocktail sauce and garlic mayonnaise.”

However, Orrico also creates his own condiments and sauces (see box item) and for these he borrows liberally from Eastern ingredients, such as soy sauce.

One of the world’s most successful producers and exporters of Oriental sauces and condiments is Lee Kum Kee, a multinational ethnic Chinese enterprise employing more than 4,000 staff and offering 200 sauces and condiments in over 100 countries.

AngeloMcDonnell,CafeDecoGroupTabasco:anoldfavouritethroughouttheworld

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THINK SMART - DO IT EASY In 1944 Peter & Jens Wodschow took over the mixer-company from their father Palle, who built the first BEAR mixer in 1915.

Since then A/S Wodschow & Co. has grown into a worldwide supplier of planetary mixers and the name BEAR Varimixer is in even the remotest regions of the world associated with robustness, stability and innovation.

A/S Wodschow & Co., Industrisvinget 6, DK-2605 Broendby, Denmark Phone: +45 4344 2288, E-mail: info@wodschow.dk

www.bearvarimixer.dk

The concept of planetary mixers is that the tool rotates on its axis while it rotates around a central axis. Like the planets that rotate around itself and the sun. This planetary movement brings the tool everywhere in the bowl, and achieve an optimum mixing of the ingredients.

The Asian love affair with cocktails and speciality coffees goes from strength to strength, which leaves the producers and importers of syrups and flavourings designed to complement them with a challenge. How

do you keep coming up with new flavours and products to meet the ever more exacting demands of mixologists and baristas?

Fortunately invention is not flagging, and major players in the field such as Monin, Giffard, and Teisseire are generating a steady stream of new products aimed at keeping those frontline F&B professionals happy and busy.

“As the Monin brand and product range grows aggressively around the Asia-Pacific region, we see many F&B professionals having more understanding of the product, and they relate well to it,” says Edwin J. Peter, marketing manager of Monin Asia.

“The hunger they have for the latest and best ingredients for food and drinks has grown to an all-time high. We have seen our products used in molecular mixology, creative coffee applications, macaroons, cakes, desserts, ice creams and even used for each dish in a full course dinner sitting.”

This year Monin celebrates its centenary, having started as one man selling wines and spirits from the back of a horse-drawn cart, and grown into a multi-national corporation with a presence in 140 countries.

Not surprisingly the company is using its centenary celebrations as a platform for new product launches – the most recent in May 2012 being the addition of kiwi to the Le Fruit de Monin line, comprising syrups made from of a minimum of 50% whole fruit.

“We have been busy coming up with new flavour creations and new trends. So far over the past six months we have launched Wildberry, Italian Dolce, Macaroon, Tiramisu, Basil and Hibiscus,” says Peter.

“The flavours have been doing very well in the market, well

The growing popularity of coffee and cocktails in Asia means big profits for syrup and flavouring manufacturers, reports Robin Lynam

The flavour factor

accepted by mixologists and baristas, and they help them with creativity and inspiration for new and exciting drinks. We have very good feedback from the recently launched flavours as customers look forward to new and exciting concoctions by their favourite bars, clubs and restaurants,” he says.

Healthy competitionMonin’s great competitor in the syrups and flavourings field, Giffard, celebrated its centenary back in 1985, but has been equally active recently in introducing new flavours – no fewer that six in the course of 2011.

According to Giffard’s Sophie Godefroy, the Giffard syrup range now comprises 65 flavours of which Sangria, Cucumber, Chai Tea, Earl Grey/Bergamot, Green Tea and Citrus Fruits are all new.

“We will also soon launch another new flavour, Triple Sec,” says Godefroy, adding that the company has rationalised its diverse product portfolio into separate syrup ranges dedicated to specific uses: sweetening syrups, spicy syrups, syrups to flavour hot drinks, classic syrup flavours for cocktails, and special ‘vintage cordials’ such as Bigallet Citronnade.

The latter is in line with the retro movement in cocktails, which contrasts with the modern fruit driven and molecular approaches by going back to classic mixers, such as high quality tonic waters and ginger ales, and traditional bitters.

While Monin is well established in Asia, Giffard is a relative newcomer, having introduced its syrups to the Asian market as recently as 2009. The company has been aggressive in building its brand over that time, however.

“The Giffard brand is now present in the whole Asian market in more than 15 countries – China, South Korea, Turkey, Taiwan, Singapore and Indonesia among them,” says Godefroy.

“As a syrup manufacturer we have taken into account that TeaflavouredsyrupsfromGiffard

‘FlavourPearls’rangefromLaFruitiereDuValEvel

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bartenders also need information on the syrups, which is why we provide our distributors with detailed presentations on the syrups in general and on Giffard – what is a syrup, what does a syrup bring to a cocktail, what are the advantages of the Giffard syrups and so on. Our customers, the bartenders, need to have as much technical and useful information on the product as possible,” Godefroy adds.

The most successful of the Giffard flavours in Asia among coffee outlets are Vanilla, Caramel, Hazelnut, Chocolate, Irish Syrup and Macadamia Nut. Mixologists tend to go for the Strawberry, Grenadine, Peach, Mint, Passion Fruit, Raspberry and Blue Curacao options.

Sugar freeAmong the other leading French-based syrups and flavourings specialists, Teisseire International, known for its use of a high proportion of natural fruit juices and for eschewing preservatives and artificial colourings, innovates with a new 0% Sugar range, with five flavours available so far: Grenadine, Raspberry & Cranberry, Lime & Lemon, Mint, and Iced Tea Peach, all intended to offer concentrated fruit flavours without the usual sweetening.

Routin has added three new flavours, Agave, Peppermint and Irish Cream to its 1883 Syrup range, and last year also gained Vegetarian Society approval, certifying that its syrups have no cross-contamination with non-vegetarian products.

La Fruitiere Du Val Evel, known for its high quality fruit purées and coulis, recently launched a new range of frozen ‘Flavour Pearls’, winning the 2011 Innovation Award in Sirha, France, and appealing particularly to molecular mixologists.

According to La Fruitiere’s Ingrid Dutoit, the Flavour Pearls can be used in applications ranging from cocktails to desserts.

“They can be used for decoration or inclusion, for example in cocktails such as Champagne with Curaçao and Blackcurrant Pearls,” explains Dutoit.

“We are exporting more than 75% of our production, and are strongly present in Asian markets. Demand in Asia for our products is always growing, because F&B professionals are looking for high-quality standards. Moreover, they appreciate innovative products, which is what we offer through products like the Frozen Pearls.”

France does not have the syrups and flavourings business entirely to itself. There are also a number of significant players in Italy.

The Zavida Coffee Company manufactures a range of ‘mini-

syrups’ intended primarily for barista use, but which can have mixology applications. According to the company the range includes no sweeteners, allergens, calories or gluten, and is available in more than 20 flavours ranging from Amaretto Almond to Pumpkin Spice.

Fabbri, which has been in business since 1905, makes a range of syrups intended for use by pastry chefs, chefs and baristas, and which are also suitable for use in cocktails or mixed drinks.

Toschi Vignola started out in 1945 with the idea of preserving cherries in alcohol, and as well as making fruit preserved in alcohol, liqueurs, and balsamic vinegar, now makes a large range of syrups and flavourings intended for use by pastry chefs and ice cream outlets, as well as coffee and cocktail syrups made with high-quality fresh fruit.

The Irish-based global foods company, Kerry Group, is also a significant supplier of flavourings for hot drinks and cocktails, and recently launched a new line, Da Vinci Coffee Shots. According to Jeff Dutton, sales and marketing director of Kerry subsidiary Food Service Asia-Pacific, “these are made using 100% Arabica coffee and are ideal for use in cold drinks such martinis, iced lattes and frappes, to name a few. The product comes in four versions – Caramel, Hazelnut, Vanilla and Espresso – and the beans have been roasted, ground and processed into a concentrated liquid and packaged into pump bottles.”

Coffee Shots enable even untrained staff to make quality flavoured coffees, Dutton says. “Blended drinks and iced coffee with minimal fuss, and virtually no preparation.”

The products in the highest demand in Kerry’s Da Vinci range continue to be Caramel, Hazelnut, Chocolate and Vanilla flavourings, all driven by the coffee market.

“In hotels and bars the Fruit Innovations range of Raspberry, Asian Citrus and Pomegranate have shown consistent growth throughout the year. Because we are now such a global society, trends are making their way to Asia from the US or Europe far more quickly. F&B professionals in Asia are certainly becoming more sophisticated, and are seeking new ways to stand out from their competitors. That is why it is imperative new high quality products are launched,” Dutton concludes.

F&B professionals in Asia are certainly becoming

more sophisticated, and are seeking new ways

to stand out from their competitors. That is

why it is imperative new high quality products are

launchedJeff Dutton, Kerry subsidiary

Food Service Asia-Pacific

MoninhasrecentlyintroducedWildberryandItalianDolceaswellasMacaroon,Tiramisu,BasilandHibiscusflavoursyrups

DaVinciCoffeeShotsfromKerryGroupToschiproducesalargerangeofsyrupsandflavouringsforpastrychefsandicecreamoutlets,aswellascoffeeandcocktailsyrups

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culinary skills. Our new style buffet servers, mobile carving stations and flexi warmers can be used at live cooking theatre. Made from prime quality stainless steel, most are NSF certified which meets foodservice standards.

“We are also focusing on the development of new style induction servers such as our Hy-Tide clam server and soup station. In addition, portable heat lamps and warmers are important to make buffet serving flexible.”

Raymond Tam, director Asia with UK company Athena – which produces flatware, display and serveware, dishes and glassware – agrees that culinary differences usually affect the choice of equipment but says, “nowadays most hotels offer international buffets, thus they buy more or less the same equipment and utensils.

“However, they do differ in setting and so have to adapt to eating cultures and the venue’s interior. Just imagine a buffet at a beach resort and one at a city [property] – there is a lot to work around with the choice of equipment and setting.”

Tam points out that full buffets today offer up the same courses as fine-dining outlets, but “in consideration of budget, venue and service, are a unique form of dining and a practical alternative.”

He says it’s up to suppliers to meet chefs’ needs by offering “modern and up-trended serving gear to present the [dishes] but not overwhelm them,” and makes particular mention of the “rising role of desserts in a buffet” as they occupy a large display area and “have grown into a big variety in response to demand.”

Buffets may be increasingly popular with food service providers

and guests alike, but the priority is safe and effective presentation,

writes Zara Horner

First impressions last

Who doesn’t love a good buffet? Offering up an array of food options also helps minimise waste and enables chefs to get creative and cater to all tastes. Buffets also allow guests to sample the unfamiliar

without having to step outside the safe environs of the hotel or restaurant.

“Asia, as most places now, is so mixed culture,” notes Louisa Tse, director sales and marketing at Hyperlux, Hong Kong producer and exporter of stainless steel tabletop accessories, hollow-ware, bar and buffetware for more than 45 years.

“Buffets today offer up fusion food and serving methods are universal. We are all learning to be more effective and efficient in the industry.”

Live cooking is a big trend in buffet presentation, says Tse. “As a producer we encourage live cooking so chefs can showcase their

Meeting chefs’ needsThe need to observe such developments, and maintain contact with chefs and F&B professionals is something all manufacturers make mention of.

“Different menus and functions decide different items in the buffet,” says Miyoun Chang from Korean manufacturer, Tiger.

“For example, our Ouzi chafers are used mainly in the Middle East. In general, in Asia [there are buffets for] breakfast, lunch or dinner while in Europe, typically buffets are offered for breakfast. Therefore, we sell less chafing dishes and more buffet display items such as risers and cold displays [in Asia].”

For Chang, buffets have demonstrated three noticeable trends in recent years: the open kitchen concept, which requires a more frequent replenishing of food and smaller quantities; miniature food or mono-portions; and a home-like appeal to the buffet with more utensils for diners to use and admire.

Manufactured from food grade stainless steel, aisi 304, Tritan BPA-free polypropylene, Chang says the Domino module concept chafing dishes from Tiger have been created in order to serve these trends.

“It’s like ‘chef ’s Lego’, has maximum flexibility and user-friendly operation. Basically any buffet can be made out of three basic square or oblong platforms. By changing the accessories, a simple riser can transform into a juice dispenser and a juice dispenser into a cereal dispenser, etc.” The use of hinged covers keeps the food safe and hygienic.

AndyMannhartRTCSmptechnologyallowsdifferentstyles

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“The best way to minimise this risk is to have a bigger space,” Hyperlux’s Tse says, but concedes, “We all know this is not possible all the time. Our latest development is the Lilliput collection. Due to its compact size it is ideal. It also allows for frequent replenishment which maintains good food quality and presentation, and induction cooking requires lower energy consumption.”

For Tam as well, it’s all about space. “When you cannot create more space, like a magician, a semi-buffet might help because it offers main courses on menu. Other courses such as appetisers and desserts are served in the buffet. This arrangement is perfect for smaller venues and those who want a higher class feeling.”

German producer, Zieher, uses a variety of materials: glass, stainless steel, slate and porcelain to produce its innovative buffet systems, which also come with illumination options. Marketing manager Melanie Kopp says in Asia it’s not just space, but size that matters.

“It is quite usual in Asia to present buffets carrying a lot of small things, whereas customers in the West still prefer big bowls and larger quantities of food. This is why buffets made to present small plates and glasses for the guest to take back to the table are much more in demand in Asia. In the Western world chafing dishes and big bowls are still prevailing.”

Kopp says it is important to provide food service professionals with flexible systems which allow for different height levels, and save space. “We support chefs in presenting their dishes with a variety of options. All our products are designed to enhance the appearance of the dish and present the guest with a visual additional value.”

Smaller sizes also mean constant flow and freshness, says Kopp. “We are trying to counteract flow [problems] by focusing on dishes arranged on small plates or in glasses which are individually taken from the buffet by guests. This facilitates quick self-service and avoids every single person having to help themselves from bowls.”

Changing technologySwiss manufacturer Andy Mannhart AG has been producing full ranges of kitchenware for more than 25 years. With an international client base which includes Kempinski, Hyatt, Radisson, Oberoi and Westin groups, managing director Daniel Sutter says that 15 years ago you saw only chafing dishes, and the food was either too hot or very often too cold.

“Things have changed completely. Our Real Temperature Control System (RTCSmp) technology [allows our products] to adapt to different needs. On a surface of 80cm by 40cm we can put any kind of pot, pan, display device, or induction chafer. Even different materials can be mixed – copper and cast iron. Today we mix all different styles of buffet vessels.”

Just as buffets offer variety and choice to the diner, so too do manufacturers now have to meet the changing demands of their kitchen colleagues. Echoing Sutter’s idea of the need to mix presentation vessels, Tam says: “It’s all about matching [with] the cuisine and the venue’s interior.”

For Kopp, LED lighting is “a big talking point which we have incorporated into out buffet systems as long ago as five years.

“Equally, mobile buffets and their transportation and storage have [to be] taken into account. It is our main interest to support caterers in presenting their customers with varying buffet arrangements and highly flexible layout solutions.”

Besides cost and energy efficient induction cooking – it is easy cooling which is an important development for Sutter. “We [recently] presented our latest innovation for cooling, the free-standing Cooling/Warming plate. With only 700 W energy consumption we can cool down a 1/1GN size unit from -5 C and warm up to 140 C.”

For Chang the future means more “stackable equipment to counteract the lack of space; LED lights; colourful and homely buffetware; and the mixing of different materials such as porcelain with stainless steel.”

We support chefs in presenting their dishes with a variety

of options. All our products are designed to enhance the appearance of the dish and

present the guest with a visual additional value

Melanie Kopp, Zieher

“In many cases we develop new items together with chefs because they know what they want,” Athena’s Tam ventures. “[Discussions] cover presentation, functionality and food hygiene. Food hygiene is the most important. Only by using appropriate equipment and utensils can hygiene be guaranteed.”

Beat the trafficOne potential problem with a buffet is ‘traffic flow’, because there are too many dishes in a small space, creating crowding around the serving station. Can manufacturers help to minimise this risk and create a smooth flowing buffet?

“One of the reasons [poor] traffic flow happens is people spend too much time identifying the food before selection. To improve on this we have used glass lids on our chafers, which is now an industry standard,” Chang says. “You must make the display as exposed as possible.”

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developers in the region are now as likely to exclude a gym as they are a lobby bar, or, more recently, a spa.

Alex Schoell, operations manager for Marriott Executive Apartments Sukhumvit Park, Bangkok, is in no doubt of the necessity of offering a fitness facility.

“Absolutely, the importance of the gym has become more significant, is constantly growing and demand and usage are developing still further,” he insists. “About 15% of our hotel guests use the gym and we also have about 100 members from the local community frequenting the gym regularly.”

Daniel Creffield looks at demand for hotel gyms and what equipment is currently popular

survival of the fittest

Schoell says that with 300 rooms, Sukhumvit Park is the biggest Marriott Executive Apartments (MEA) in the world and its well-equipped fitness suite receives a lot of positive feedback.

“It’s big, with a good view and is properly equipped,” he maintains.

In terms of which equipment manufacturers are used, Schoell adds that the property’s owners will ultimately make the decision based on a list of approved suppliers from Marriott International. There are yearly evaluations, but as everything at the property is just two years old, there has been no need to change or upgrade so far.

Sukhumvit Park MEA is currently stocked with equipment provided by Life Fitness, which sells to over 120 countries globally and most countries across Asia.

Kiki Stensgaard, director of global accounts, Life Fitness Asia-Pacific, says that while high-end properties such as Sukhumvit Park MEA buy upscale equipment and often have expansive fitness facilities, mid-scale hotels usually have smaller gyms focusing primarily on cardiovascular equipment.

He adds that there is a general trend towards functional training equipment, customisation and high-tech consoles with entertainment and instructions.

“Our cardiovascular Elevation Engage has a sophisticated design, reliability and durability, the most advanced entertainment features and a new hybrid power saver, which make it the choice of the finest gyms across the globe.

“Meanwhile the Signature Series Cable Motion multi-use machine includes a console which offers instructions on how to use

Although pressure on hotels to provide fitness facilities has increased over the past 10 years, opinion is divided on how many guests actually make use of them.

While an American Hotel and Lodging Association 2010 survey says that 83% of hotels have exercise rooms or fitness facilities, up from 63% in 2004, Travelodge, the UK’s no. 1 low-cost hotel brand, recently conducted a poll that reveals that 68% of guests don’t use the gym (although 75% base their booking decision on whether the property has one or not).

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Macau and Taiwan and throughout the Asia-Pacific region generally. The company’s newest strength line, Kinesis, combines the

stability of a station for seated exercises and the versatility of movement offered by cables, making it ideal both for beginners and for those accustomed to training with guided stations.

Kinesis offers a series of unique and patented grips, cables and weightstacks, which make for a workout that strengthens the body, as well as the mind, through natural motions. A touchscreen video guides users and personal trainers through the hundreds of exercise possibilities.

Technogym provides equipment aimed at the hospitality industry at three levels, international chains – which require a more traditional gym with the classic strength, cardio and stretching areas and usually want top line products – boutique and design hotels which tend to seek more design-oriented solutions for their fitness areas – and three and four-star hotels seeking an entry-level solution.

Healthier bottom line The company believes that in order to provide a fulfilling experience for guests, hotels have started to invest in premium fitness equipment. “Once your fitness facilities are set in place, your guests will be more attracted to the fitness centre and hotel, time and time again. Not only will they feel healthier, but your bottom line will, too,” Technogym literative promises.

One of the foremost suppliers of fitness solutions, with operations in over 80 countries, Precor has been designing and building premium fitness equipment used by health clubs, hotels, spas and individuals all over the world for nearly three decades.

Florence Wu, marketing manager Asia-Pacific at Precor, believes that after “a good night’s sleep”, the gym is “the second most important factor for guests.”

She says that the most popular equipment at the moment is primarily cardio-based, such as treadmills, Precor’s EFX and AMT equipment and strength, functional and stretch trainers.

And she agrees with Technogym’s Cortezzi that different properties buy equipment at different levels. “Four and five-star hotels purchase premium products, top cardio and strength models, and are also interested in the entertainment systems. Also they are early adopters, willing to try and invest in new products. Budget hotels [tend to] purchase more basic models.

“Guests are increasingly looking for entertainment and a customised workout experience,” she concludes.

the machine, which decreases potential intimidation. Facility owners and designers can create a customised environment by choosing frame and upholstery colour for their machines, and now our newly released StackWraps shroud covers – a permanent large-scale decal – add colour and personality to a fitness environment. They are a perfect blend of functionality and aesthetics.”

Complete projectTechnogym, another manufacturer active in the region, provides customised wellness areas and supplies fitness facilities at some of the most prestigious hotel chains. These range from fully-equipped gyms to individual items that can be added to a suite. The company can complete projects from the initial layout and design through the branding and marketing support process.

Federica Cortezzi of the company says it is selling gym equipment extensively in mainland China as well as Hong Kong,

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Colours and combis at Andy MannhartThe coloured pots and pans of Andy Mannhart’s new Rainbow Collection “completes the induction buffet with the latest in design and functionality,” says the buffetware specialist. The pans are made of a three-ply material with aluminium core and are ideal heat conductors. They can be used to cook as well as keeping food warm in the pan. They are available in three sizes (16, 20 and 24cm) and five colours (orange, blue, green, yellow, white).

Meanwhile the Comfort Combi Plate (CCP) is the ultimate in flexibility and control. Made with multi-layers of material the CCP has an integrated cooling channel to cool, and a heating panel to keep food warm. The temperature range is adjustable from -5°C to + 140°C. The CCP is available in built-in and freestanding versions, ready to plug in. Sizes available: GN 1/1, GN 2/1 and GN 3/1.

Formoreinformation:www.andymannhart.com

Shedding light on wardrobesGerman company Häfele provides furniture fittings and architectural hardware as well as electronic locking and lighting systems.

The company’s extensive range of innovative and cost-efficient lighting technology provides suitable illumination solutions for interior design with the latest flexible LED strip light particularly well suited to wardrobe, dressing area and “other small radius” applications — touch switch and dimmer functions fitted. The company’s range of motion and door sensor lights that operate on rechargeable batteries and come on magnet clippings for ease of use and maintenance are also proving popular. “The new Loox lights have a detection range of up to two metres. Fastening, complicated plugs and battery replacement are a thing of the past,” says the company.

The lights are well-suited to Häfele’s new Flexstore wardrobe system. In addition to a broad selection of storage components and options, the system is simple to install and “easily meets the different demands of its users as it is adjustable to every standard cabinet width”. A convenient full extension pull-out system with Matrix runners features self-closing and dampening mechanisms. Häfele also offers wooden inserts and dividers.

Formoreinformation:www.hafele.com

Cleaner and greenerTechnology 4 Hotels and Stark Service Solutions have introduced the Housekeeping PM Touch System module throughout the Asia-Pacific region.

The mobile application is a management tool running on iPad, Blackberry, smartphone or desktop computers and replacing manual paper tracking systems of daily inspections, cleanings and maintenance issues. The system more effectively tracks cleanliness and maintenance, and incorporates automatic alerts for future tasks.

Hotel management also has the ability to track the quality and consistency of work performed via online performance scorecards and speciality trend reports and then focus on areas of improvement as needed.

The Housekeeping PM Touch System “increases operational efficiencies, reduces labour costs, and provides guests with an improved and more consistent experience”.

Formoreinformation:www.starkservicesolutions.com

Reach for the skiesThe new Skyline buffet system from Zieher’s Art de Buffet series provides maximum flexibility, allowing for unique buffet presentations.

Reminiscent of skyscrapers´ silhouettes, the columns are made of wrought stainless steel, which has been buffed six times. The stands are of various heights. Serrated fittings enable food board stabilisation on either or both column sides.

A flexible and straightforward construction means time-saving buffet set-up.

In addition, a range of baskets has been developed in a corresponding design to allow the presentation of fruit or bakery products. By using a fibreglass insert they can also be used as coolers for Champagne or sparkling wines and in conjunction with the Zieher LED light “a spectacular effect can be achieved”.

Formoreinformation:www.zieher.com

Driving bookingsHospitality is colliding with the automobile industry as security provider, VingCard Elsafe announces a partnership with prestige car company, BMW Group.

Together, VingCard and BMW have developed a technology that will enable drivers to book a hotel room from their vehicle and then access the guestroom using their near-field communication equipped car keys.

As well as hotel booking, the system includes user data and payment information securely transmitted by BMW-backed encryption; an in-car navigation system which informs the driver of their room number once a hotel stay is booked; BMW key communication with NFC-enabled VingCard Elsafe locks to open the guestroom door for optional front desk by-pass.

Drivers receive special hotel discounts, offers and recognition within the hotel, while hoteliers receive valuable, detailed guest profile data if the customer chooses to share this information.

Formoreinformation:www.vingcardelsafe.com

Alessi’s enlightened approachIts new partnership with Foreverlamp is a completely new venture for design group, Alessi. The new lighting concept focuses on lamps both as a light source and as an item of design. The lights incorporate latest LED technologies which, as well as guaranteeing lower levels of energy consumption and therefore being more environmentally friendly, also offer design possibilities allowing the user to create a smaller light source that generates less heat.

The small white or coloured battery-operated table lamps are designed “to create the right atmosphere in every room or setting, in all circumstances and at all times of day or night”, without having to rely on wall plugs and cables. The “flexible lighting solution” is portable, uses powerful rechargeable batteries and has an integrated touch dimmer.

Formoreinformation:www.alessi.com

Special edition XOIsraeli artist Arik Levy has been commissioned by Hennessy XO to create an exclusive packaging for two special blends. The result Hennessy XO Mathusalem.

Renowned for using only natural materials for his creations, Levy says he is inspired by “the prisms and sharp lines of natural minerals”, and his package design reflects this. Made from Barenia calfskin, kohl in colour and embossed with a pattern of “fantasy lines” every piece is testament to technical savvy, patience and dexterity.

Exclusively limited to just 100 pieces in the world, each Hennessy XO Mathusalem by Arik Levy is numbered and includes a certificate of authenticity. Retail price is US$45,000.

Formoreinformation:www.ariklevy.fr/domain/project/photo/1222/1221

Wine made simpleCopa Di Vino is a new single-serve, ready-to-drink wine, which does away with corkscrews and glassware.

The high-grade plastic cups make serving from ice buckets, bar counters and patio areas safe and easy. After-hours room service and

lobby outlets will find Copa Di Vinos an easy alternative. No waste, 100% recyclable and no over-pours, serve only what you sell.

Copa Di Vino is available by the case 12/187mls, in six varietals: Chardonnay, Cabernet Sauvignon, Pinot Grigio, White Zinfandel, Merlot, and Riesling. New sku Moscato is arriving soon.

Formoreinformation:www.copadivino.com/The cask of DynastyChina’s leading winemaker Dynasty Fine Wines has launched a unique Premium Jue Cask Collection of limited edition barrels of wine.

The 225-litre barrels – equivalent to 300 standard 750ml bottles of wine – are promoted as prestigious gifts for corporations and high-end consumers, or a novel way of serving wine at banquets and special occasions.

The name Jue is from the ancient Chinese text Yi Jing, which contains the saying: “I have good ‘Jue’ and I shall savour with you.” Jue is therefore interpreted as ‘to share fine wines with wine lovers.’

Dynasty’s Premium Jue Cask Collection will be available in three poetically named categories – Wisdom, Elegance and Imperial.

Imperial is blended from Merlot and Cabernet Sauvignon grapes from the 2003 vintage in Qingtongxia, Ningxia.

Elegance is produced from Merlot grapes hand-picked in

British and French success in CaliforniaWhen Sir Peter Michael built the Peter Michael Winery on California’s Mount St. Helena in 1983, it was the realisation of a childhood dream.

“I hoped to show that the then general preference to choose French wines was misplaced,” Michael admits.

Now under the stewardship of Frenchman Nicolas Morlet, a vineyard has been created where the terroir is the single most important feature, the emphasis is on “lightly elegant rather than powerful”, and there is a 100-year commitment to the development of the estate.

Made from hand-sorted grapes, grown in small, densely planted vine canopies, the wine is stored in oak because “it produces a seamless balance of expansive fruit, oak flavours and aromas”.

Simple bottle labels emphasise the components used: “Mountain vineyards, classical wine making, limited production.”

Formoreinformation:www.petermichaelwinery.com/

African tigersFrench company Qwehli produces high-quality, organic, frozen Black Tiger prawns bred in the company’s own 1,200 hectare farm in Mozambique.

The banks of the Zambezi river provide rich soil and a wide biodiversity, which supplies unique nutrients to give the seafood its signature iodised flavour. Known for their impressive size, the Qwehli prawns also have a soft, grey, shiny shell, and crisp texture.

A model of sustainable development, Qwehli farm uses no pesticides, antibiotics or colourings in its production process, and has four pathology and micrology laboratories. Freezing takes place in rooms close to the lagoons to reduce transport time and stress. The prawns are frozen to the core at -18°C in less than 15 minutes, in a process which avoids dehydration and guarantees freshness.

Qwehli supplies over 200 gourmet and Michelin-starred restaurants worldwide.

Formoreinformation:azg.gweli@gmail.com

2005, again from Qingtongxia. Wisdom features 2007 Merlot and Cabernet Sauvignon

grapes produced from vineyards on the eastern foot of Helan Mountain in Ningxia.

The 32-year-old Dynasty Fine Wines has also showcased wine specifically for retail in the US market, to be distributed through The Wine Group.

Formoreinformation:www.dynasty-wines.com/en/default.htm

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And the winner is…For the second consecutive year, premium chocolate brand Cacao Barry was the exclusive chocolate sponsor at the World’s 50 Best Restaurants gala.

Dubbed ‘the Oscars of the gastronomy world’, the event recognises the top restaurants and chefs of the world as chosen by the 837 chefs, gastronomes, and other industry experts who make up the World’s 50 Best Academy.

Cacao Barry ambassador, Paul Wayne Gregory’s life-size artwork, ‘Pastry Chef’ — made entirely from chocolate — was a major talking point of the event. Cacao Barry further participated by awarding Brett Graham from London’s The Ledbury Best Progression (from 34th to 14th place).

Formoreinformation:www.cacao-barry.comwww.theworlds50best.com

Macau catering to China

In recognition of its importance as a travel, tourism and related industries hub, Macau has been confirmed as the destination for the third China Catering Expo.Scheduled to take place from September 21st to 23rd this year,

the expo is a notable development for the convention and catering culture in Macau.

A China government initiative, the catering show is organised by the Ministry of Commerce with the two previous outings held in Chengdu and Xi’an. Government spokesmen point to the reasons for holding the 2012 exhibition in Macau as including, the aim of developing the SAR as a world tourism and leisure centre, a proven track record for coping with large numbers of tourist visitors, unique food and beverage offerings, and an easy access platform for mainland and overseas catering industry personnel.

“Comprehensive marketing and promotion through trade, investment and technology exchange” are the order of the day, says Ministry literature, in 35,000sq m of exhibition space at CotaiExpo, The Venetian Macao.

Nearly 1,000 exhibitors are expected to attend representing more than 30 China provinces and cities, including Beijing, Shanghai, Sichuan, Guangdong, Zhejiang, Jiangsu, Liaoning, Fujian, Chongqing, Guizhou, and Wubei as well as from Hong Kong, Taiwan, the host city, and other Asia nations.

Exhibition space will be divided into “thematic zones” for products, technology, catering brands, international wine and cuisine, food & beverage, equipment, design and decoration, food and catering specialties, and others.

A number of forums and seminars will be held concurrently, such as: ‘Innovation and development of the Chinese catering industry’; a round-table for invited Chinese catering entrepreneurs; ‘Investing in and financing the Chinese catering industry’; franchise promotion; business matching and standardisation; food additives; safety application; and the development of e-commerce and information technology.

In addition a cocktail championship, wine tasting and culinary “stunt show” are eagerly anticipated.

China Catering ExpoCotaiExpoThe Venetian Macao 21 - 23 September 2012www.chinacateringexpo.org

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DatE EvEnt DEtailS ORGaniSER

HOSFAIR Guangzhou has been successfully held for nine years with a 30% rate of growth every year, and has become one of the leading exhibition and trade platforms for hospitality suppliers and manufacturers, as well as a bridge for Chinese hospitality internationally.

2012 marks the 10th anniversary of one of the fastest growing exhibitions for the hospitality sector in Asia-Pacific – Restaurant and Bar Hong Kong, which has a growing reputation as the biggest and best niche gourmet hospitality event in the region. Its focus is on presenting excellent products and services to inspire and create ideas to develop the foodservice and hospitality business.

The third edition of China Catering Expo will be held in Macau, September 21-23. The expo is already recognised as a regionally significant sourcing, launching and networking platform for the catering industry in Asia,

As Asia’s largest and longest running hotel investment event, HICAP has become the most important gathering of hotel investors, financiers, and leading industry professionals in the Asia-Pacific region.

Hotel Expo is the longest-running hospitality exhibition in Macau. The widest spectrum of industry-related equipment, supplies, and technology as well as hotel operations and management will be showcased together with concurrent activities.

Laundry Expo 2012 is the most influential and authoritative annual event in China Laundry Industry. It showcases the latest technologies, machines, apparatus and chemicals for laundry, dry-cleaning, stain removing, ironing, dyeing and disinfecting. Exhibiting brands come from USA, Japan, UK, Germany, Netherlands, Denmark, Italy, France, Spain, Portugal, Belgium, Australia, Korea, mainland China, Hong Kong and Taiwan.

Asia’s most exciting wine & spirit event, the HKTDC Hong Kong International Wine & Spirits Fair offers a wide range of high quality wine and spirits, beer and other alcoholic beverages, as well as wine production, products and services to buyers from all over the world. It is the gateway for winemakers and distributors of wine and other beverages to gain a share of the lucrative and flourishing wine market in Asia.

FHC China is the biggest international trade show for food, wine and hospitality equipment in China. FHC China features Wine and Spirits China 2012, Meat China 2012 and Tea and Coffee 2012 specialist areas, with Olive Oil China, Ultimate Barista Challenge China, Ice Cream University, Wine Seminars, China Sommelier Wine Challenge, FHC international cooking competition and more.

Guangzhou Huazhan Exhibition Co., Ltd9H, Jinsui Tower, and No.900 Guangzhou Ave. Mid, Guangzhou, ChinaTel: +86-20-38866965Fax: +86-20-22223568hosfair@hosfair.com www.hosfair.com

Diversified Events Hong Kong Ltd2104-5 Island Place TowerIsland Place 510 King’s RoadNorth Point, Hong KongTel: +852 3105 3970Fax: +852 3105 3974info@restaurantandbarhk.comwww.restaurantandbarhk.com

Partnership of Appointed Coordinator Administration Center of 3rd China Catering ExpoTel: + 852 2827 6766Fax:+ 852 2827 6870 general@coastal.com.hkwww.chinacateringexpo.org

HICAPC/O BHN2900 Bristol Street, Ste. D101Costa Mesa, CA 92626 USATel: +1 714 540 9300marketing@burba.comwww.HICAPconference.com

Coastal International Exhibition CoTel: + 852 2827 6766Fax: + 852 2827 6870general@coastal.com.hkwww.hotel-exhibition.com

Unifair Exhibition Service Co., LtdTel: +86 20 8327 6369 ext. 830Fax: +86 20 8327 6330 beckylee@unifair.comwww.unifair.com

Hong Kong Trade Development CouncilUnit 13, Expo Galleria, Hong Kong Convention & Exhibition Centre,1 Expo Drive, Wan Chai, Hong KongTel: +852 1830 668Fax: +852 2824 0026exhibitions@hktdc.orgwww.hktdc.com/hkwinefair

China International Exhibitions Room A2402-03, Singular Mansion, No.318-322 Xian Xia Road, Shanghai (200336), ChinaTel: 86 21 6209 5209Fax: 86 21 6209 5210fhc@chinaallworld.com

June 28 – 30 China Import and Export Fair Complex Guangzhou China

Sept 11 – 13 Restaurant & Bar Hong Kong Convention and Exhibition Centre Wanchai Hong Kong

Sep 21 – 23 3rd China Catering Expo The Venetian Macao CotaiExpo Macao

Sep 24 – 26 2012 China International and Dyeing Industry Exhibition Shanghai Everbright Convention & Exhibition Center, China

Oct 10 – 12 Hotel Investment Conference Asia Pacific InterContinental Hong Kong 18 Salisbury Road Kowloon, Hong Kong

Oct 10 – 12 The 8th International Hotel Expo 2012 The Venetian Macao CotaiExpo Macao

nov 8 – 10 HKTDC Hong Kong International Wine & Spirits Fair Hong Kong Convention and Exhibition Centre Wanchai Hong Kong

nov 14 – 16 FHC China 2012 Shanghai New International Expo Centre Shanghai China

Figures speak for themselves

Hailed as “Asia’s most relevant and largest trade event for the F&B and hospitality industries” Food&HotelAsia 2012 (FHA) and the concurrent Wine&SpiritsAsia 2012 (WSA) achieved record attendance figures with

more than 60,000 visitors. This represents a more than 10% increase compared with its previous edition. 44% of the total attendees were from overseas.

As well as state-of-the-art products, services and cutting-edge technologies, world-class competitions and thought-leadership conferences which gathered over 60 world-leading industry experts and speakers, were held.

At press time, figures had yet to be finalised, but the exhibition is expected to achieve US$3 billion worth of business deals, based on pre-registered visitors who have indicated their sourcing budgets for purchases. “This is our fourth time exhibiting. FHA helps us to meet our importers, distributors, and customers. The event is an effective platform to meet everybody in one place. FHA is getting bigger. We will certainly return to the show in 2014, and will continue to leverage on future editions of FHA to reach out to more markets, such as Japan,” said Roshan Tisswaratchy, director sales of Sri Lanka’s MJF Group, Dilmah.

“This exhibition has grown a lot. A participant of FHA for about 20 years, we will always be present as it is a very important show to us,” Harbans Singh, MD UbiQ Global Solutions, Malaysia said.

Visitors also noted specialised food product needs were all under one roof, making it effective for both transaction sides and a good networking platform.

Latest product offerings and deals sealed at FHA2012 included: the worldwide launch of a state-of-the-art professional dishwashing technology, the M-iQ series, by German-based Meiko; deZaan Gourmet made its first brand appearance in Asia with its new Gourmet Chocolate collection; Belgian company Night Orient launched its 100% alcohol-free ‘champagne’.

At the exhibition conferences, seminars and workshops topics addressed included the latest market outlook and investment opportunities in Asia, contemporary hospitality and restaurant operations and designs, as well as cutting-edge technology solutions which enable tech-savvy hoteliers and restaurateurs to streamline their operations and enhance their customers’ experience with well-integrated systems and solutions.

Competition was fierce in the series of accredited contests. Winners included: Zeltinger Sonnenuhr Kabinett 2009 from Markus Molitor as best white wine/ best wine; best red went to Australia’s Gatt Wines’ Gatt Old Vine Shiraz 2010; and best sparkling was won by French brand Paul Dethune Prestige Grand Cru NV.

Held every four years, the Imperial Challenge showcases the finest of Chinese cuisine around the region. This year’s challenge gathered highly-skilled chefs from nine teams from China, Hong Kong, Malaysia, Singapore, South Korea and Taiwan and was won by TasteforLife (Taiwan), Win The World (China), Paradise Group (Singapore), with the Best Young Chef award going to Malaysia’s Tiong King Ei from Pan Malaysia Koo Soo Restaurant. In the Asia Pastry Cup 2012 Australia won gold, silver went to Malaysia and bronze to Singapore. New Zealand won the barista competition.

COMING NEXTFood&Hotelasia 2014Singapore Expo8 – 11 April 2014www.foodnhotelsasia.com

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Getting bigger all the time

The 21st outing of the Shanghai International Hospitality Equipment & Supply Expo, or Hotelex Shanghai, proved itself as the one of the largest, most influential and high-level hotel equipment and supply

exhibitions in the region.More than 110,000 sq m of space attracted 1,245 exhibitors from

around the world. There were 83,538 professional visitors from 124 countries and regions who visited the four-day exhibition. Compared to Hotelex 2011, the number of domestic visitors increased 43% as well as attracting 3,377 overseas professional visitors.

The exhibition featured pavilions from Italy, Spain, the US, Germany, Japan showcasing over 1,000 industry-leading brands and enterprises and 60 professional activities.

The China Tourism Hotel Association organised nearly 250 hotel and purchasing managers from Beijing, Shandong, Jiangsu, Zhejiang, Henan, Anhui and Shanghai to attend Hotelex Shanghai.

Running for over two decades, Hotelex Shanghai combines buildings, design, fine food, lighting, cleaning, hotel furniture, and supplies into one exhibition and networking platform.

To further enhance the exhibition’s reputation, a prominent feature of this year’s exhibition activities was the authority of the speakers and sponsors. The Forum on China Hotel Design Engineering and Innovation was sponsored by the China Tourist Hotels Association. A sub-forum on ‘Low Carbon and Eco-technology in the Food Service Industry’ was organised by the FoodService Consultants Society International (FCSI) and China Tourism News. The China – Japan dishes show was organised by the Shanghai Food Industry Association Chef Club. In addition, the Ministry of Housing and Urban – Rural Development of the People’s Republic of China and the Shanghai Tourism Industry Association Hotels branch helped with on-site events.

COMING NEXTShanghai international Hospitality Equipment & Supply ExpoShanghai New International Exhibition Centre1 – 3 April 2013www.hotelex.cn

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ASIA Defying Gravity?

10-12 OCTOBER 2012INTERCONTINENTAL HONG KONG

23RD ANNUAL

PatronsHyatt Hotels CorporationIHGJones Lang LaSalle Hotels

Platinum SponsorsAccor Asia Pacifi cBaker & McKenzieCanyon Equity LLCCarlson Rezidor Hotel GroupExpediaHilton WorldwideHVSInterstate (China) Hotels + Resorts Jumeirah GroupMayer Brown JSMMilbankOnyx Hospitality GroupOutrigger Hotels and ResortsPaul Hastings LLPPremier InnQUORed Planet HotelsRyan LawyersShangri-La International Hotel Management Ltd.Starwood Hotels & Resorts Worldwide, Inc.The Indian Hotels Co. Ltd. (Taj Hotels Resorts & Palaces)WATGWyndham Worldwide

Media SponsorsAsian Hotel & Catering TimesGlobalHotelNetwork.comHotel Analyst Emerging MarketsHotelNewsNow.comHOTELS’ Investment OutlookPerspective MagazineSleeper MagazineTTG Asia

International Newspaper Media SponsorFinancial Times

SupportersHospitality Asset Managers Association Asia Pacifi cInternational Finance CorporationInternational Society of Hospitality ConsultantsInternational Tourism Partnership

Patrons, Sponsors, & Supporters as of 27 April 2012

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Hong Kong Resorts International has named anne Busfield as general manager of Auberg, Discovery Bay Hong Kong, scheduled to open in late 2012. Busfield’s hospitality experience includes senior appointments with luxury hotels in the UK, Australia and Southeast Asia. Most recently she was GM of the Hilton Brighton Metropole.

Bridget Griffiths has been appointed associate director of sales for Hayman, Australia’s private island destination in the Great Barrier Reef. Based in Sydney, Griffiths will be responsible for managing Hayman’s international sales activity. English-born Griffiths was with Four Seasons Hotel Sydney prior to joining Hayman.

Chinese chef li Qun Xu has been appointed to Ming Restaurant Sofitel Plaza Hanoi’s flagship fine-dining venue. Li is a born and raised Beijing native with 20 years’ specialisation in Chinese cuisine. The 41-year-old chef ’s cooking has been enjoyed by celebrities and royalty and his prior stints include the Four Seasons in Cyprus, Raffles Hotel in Beijing and the Sheraton in Dubai.

Christian Metzner has been appointed GM of The Astor Hotel in Tianjin. He was previously hotel manager at The Westin Tianjin, having first joined its pre-opening team as director of sales and marketing. Metzner brings more than 15 years of senior hospitality industry management experience to the iconic 149-year old landmark.

Dusit International has announced several senior appointments. Edmond Hui, director of technical services Greater China, will specialise in hotel planning and development. Hui has previously held project manager positions for Sun Hung Kai Properties and The Hong Kong Polytechnic University Campus Development Office.

Also joining Dusit International is Ryan Chen, as assistant director of development for Southeast Asia. A Singaporean, Chen is experienced at sourcing, identifying, and evaluating real estate investment opportunities. His most recent role was as acquisition and property manager for Q Lifestyle, a group of companies with businesses in the travel and hospitality sectors. RyanChen

AndrevanderMarck

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ReginaWilson

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StevenWeeksManishPratap

SimonYip

Prawate(Jack)Khumchart

UK national andrew Shaw has become director of development, Middle East for Dusit International. Shaw has a proven track record of devising and implementing solutions in dynamic hospitality-sector environments. He previously spent four years with The Ascott, the world’s largest international serviced residence owner-operator.

Khiri Travel has appointed andre van der Marck as general manager Thailand of the Khiri Travel Group. Van der Marck, a Dutch national, was previously sales director at Compass Hospitality in Bangkok and held senior positions at Transorient Asia, Indochina Services, Kuoni and Chaweng Regent Beach Resort in Koh Samui, Thailand.

Also with the Khiri Travel Group, Mark Remijan has been appointed chief financial officer and partner. A US national, Remijan has extensive experience in business planning, strategy, finance, fundraising, senior management, and project and organisation development. He previously served as director of finance of Bed Management Company.

Dusit Thani Laguna Phuket has announced the appointment of Manish Pratap as new director of revenue management. Indian national Pratap started his career in hospitality in Mumbai as reservations officer for Grand Hyatt Mumbai and was most recently in India at Hilton Chennai Guindy and Hyatt Regency Chennai.

The Peninsula Hotels has announced the appointment of Simon Yip as vice-president, sales. Yip will be in charge of The Peninsula Hotels’ global sales teams and its global customer service centre. He began his career in the industry in 1978 with various sales and marketing positions with groups including Mandarin Oriental and InterContinental.

Meanwhile Robert Cheng becomes vice-president marketing, The Peninsula Hotels. Most recently director of marketing at The Peninsula Shanghai, Cheng will be based in the Hong Kong office. He has held various positions in strategy, marketing and business development with luxury real estate and service companies, including American Express.

Prawate (Jack) Khumchart has assumed the role of director of sales and marketing at Rest Detail Hotel Hua Hin. Prawate brings 18 years of strong sales and marketing experience to the position. Most recently he was cluster director of sales at Courtyard by Marriott Resorts Thailand.

Regina Wilson is joining Royal Orchid Sheraton Hotel & Towers as director of sales and marketing. She was previously DoSM at The Westin Siray Bay Resort, Phuket and Le Meridien Nirwana Golf & Spa Resort, Bali and director of sales at Sheraton & Westin Resorts, Denarau Island, Fiji (Complex) and has more than 15 years of experience with Starwood Hotels.

South African Shaun Dünhofen has been appointed general manager of Thanyamundra Organic Resort. Dünhofen has spent most of his career in operations and management at resorts including W Retreat & Spa and Per Aquum Resort & Spa in the Maldives, The Fortress in Galle, Sri Lanka, The Manor in New Delhi, Aman-i-Khas in Rajasthan, and Amanusa and Amanjiwo in Indonesia.

FCS Computer Systems, a leading hospitality solutions provider, has appointed Steven Weeks as its new CEO. Based out of FCS’ Singapore office, Weeks’ previous leadership responsibilities have spanned Asia-Pacific, Europe, the Middle East and Africa at Fortune 500 companies.

Carlson Rezidor Hotel Group has announced the appointment of Thomas J. Monahan as executive vice-president development, Asia-Pacific, based out of Singapore. In the hospitality industry for more than 35 years, Monahan was previously executive vice-president of international development at the Wyndham Hotel Group and has held various finance positions at IHG.

Island Shangri-La, Hong Kong, has appointed Wolfgang Krueger as area general manager. A German native, Krueger brings with him over 20 years of international experience. Most recently he was GM of Shangri-La Hotel, Tokyo.

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