ahct nov 2011 web size

Published since 1976 Vol 36 november 2011

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

REPEAT BUSINESSAre hotel loyalty schemes still viable?

TASTE of SUccESSAsia's growing love of whisky

AHEAD of THE cURVEThe rise and rise of Hong

Kong’s hotel industry

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) 2011Thomson Press Hong Kong Ltd

Welcome to the November AHCT! In another packed issue we offer our usual snapshot of the Asian

hospitality industry and examine what’s new in design, management, technology, equipment and more.

While hotels in the region overall are enjoying the highest occupancy rates since the global financial crisis of 2008, Hong Kong’s hotel industry is particularly booming, with occupancy figures currently averaging 92%.

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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: [email protected]: Mr Daniel Creffield

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What are the reasons for this, and is such rapid growth sustainable? We speak to key industry figures.

Also undergoing dynamic change are hotel loyalty programmes. Bringing in repeat business is vital for the hospitality industry, and the addition of online marketing resources has added further spice to the mix. So how do you use these tools to keep your customers coming back?

We also raise a glass to Asia’s burgeoning

EDIToRDaniel Creffield

DESIgN ByKoon Ming Tang

[email protected]

coNTRIBUToRSVictoria Burrows

Helen DalleyRebecca LoRobin LynamZara HornerJane Ram

ASSocIATE PUBlISHERSharon Knowler

[email protected]

ADVERTISINg SAlES MANAgERRoxane Aghilone

[email protected]

cIRcUlATIoN ExEcUTIVEBecky Chau

[email protected]

cHAIRMANJS Uberoi

DIREcToRGaurav Kumar

endoRseMenTs

whisky market, and see what’s brewing in the competitive world of coffee machines.

We are always interested in how hospitality professionals feel about the constant developments in the industry, good or bad, so please do send your comments and suggestions in: [email protected]

E d i t o r ’ s M E s s a g E

november 2011 AHCT 3

MANAgEMENT16 The future for loyalty programmes

MARKET REPoRT20 Booming Hong Kong leads the way in Asia

NEWS INDUSTRy6 Accor battles delays in India; Celebs unite for UNESCO; Raising a glass to the inaugural China Wine Awards

cUlINARy54 Funky, fruity drinks; Guilty pleasures; Characterful bread

PRoDUcT 50 High-tech ambient showers; Sustainable bedding; Expandable coffee machines

cover photography courtesy of waldorf Astoria shanghai on the bund, club lobby

DEcEMBER• Education/training• Vietnam, Laos, Cambodia• POS• Resorts• Desserts; Foie gras• Champagne• Dishwashers; Lighting

JANUARy 2012• Sales & Marketing• Thailand• PMS• Guestrooms• Meat• Vodka• Luxury linen; Carpets

CONTENTSVolume 36 November 2011

Advertisers’ Index

TEcHNology26 Property management systems – boost your bottom line

DESIgN30 Combining a respected hospitality school with a successful boutique property

fooD34 Asia’s increasing appetite for meat

34

38ADA 11Agilysys 29Alpha International 35Athena 23Barry Callebaut 19Boncafe 24 & 25Bravilor 47Bunn-O-Matic 51EZYield 27FHA 65Franke 45Global Search International 9Greenfield OBCGulfood 59HIFI 61International Furniture Fair Singapore 63IPSO 21La San Marco Spa IFCM.Schaerer 53Manitowoc 33Melitta 37MICROS IBCMIWA 57Pevonia 14 & 15Rancilio 43Santos 13Tequila Corralejo 41WMF 49Zieher 31

DRINK38 Exports of whisky to Asia grew by 33% in the first six months of 2011

EQUIPMENT44 Coffee and tea machines brewing serious profits

EVENTS AND ExHIBITIoNS56 Events Calendar58 Food & Hotel Malaysia reviewed60 Food Hotel Vietnam reviewed62 Hotel Expo Macau previewed

INTERVIEW64 Lee Kum Kee’s Charlie Lee

APPoINTMENTS66 See who is moving where

Whisky galore

Asia’s meat experience

4 AHCT november 2011 november 2011 AHCT 5

NowoniPadAvailable on App store

Statistics reveal ‘pronounced volatility’Hotels and resorts in Thailand are still struggling to improve rate positioning, according to consulting specialist Horwath’s 2011 Thailand Hotel Industry Annual Survey of Operations. Participating hotels, however, are optimistic about the occupancy and average daily rate (ADR) outlook for this year and 2012.

The sample of respondents reported an average full year (2010) occupancy of 58% at an ADR of THB3,114 (US$100) in 2010; compared to 56% at THB3,411 (US$110) in 2009. Total revenue per available room (RevPAR) increased slightly from 2009 by 2%, but larger increases in departmental expenses and undistributed operating expenses resulted in a significant 13% year-on-year drop in gross operating profit. The highest occupancy levels were recorded in Pattaya, while the lowest were in Chiang Mai and Chiang Rai.

Hotel prices have experienced “pronounced volatility” as a result of political turmoil and natural disasters in the first half of 2011, according to the latest Hotels.com Hotel Price Index. The average price of a room around the world rose by just 3% but this masked some steep rises and falls.

Other factors such as currency strength and supply of rooms impacted average room prices, although the report shows that overall these were just 6% higher than when the HPI was launched in 2004. Prices fell 6% in Asia-Pacific year-on-year, but rose in all other areas: 4% in North America, 2% in Europe and Latin America and 1% in the Caribbean.

Despite a large variation of the hotel price changes across Asia-Pacific, the average hotel price in Hong Kong rose 40% to HK$1,050.

The main driving forces of the demand were business and leisure travellers, especially the influx of tourists from Mainland China.

Conservation, sustainability, and funHollywood stars (including Daryl Hannah (centre right) and Kate Bosworth (centre left)), supermodels (Helena Christensen, left) singers, musicians and actors as well as some of the biggest names in water sports and marine conservation, recently came together for a week-long event at Six Senses’ Laamu resort, Maldives to raise funds for UNESCO’s Biosphere Reserve project.

Adrenalin pumping water sports shows, surfing and wakeboarding displays, daily workshops and debates kept everyone entertained. Nightly open-air movie screenings were accompanied by bowls of ice cream chosen from the 50 flavours, and ethically sourced gourmet food enjoyed with sustainable wines from Australia’s Margaret River region.

Impromptu performances by the talented guests added to the fun, and the finale Barefoot Ball rounded off the week.

Proceeds from the event have been donated to Water Charity, Plant a Fish and Blue Marine Foundation.

It’s a blinking matrixAsia hospitality design firm, Blink Design Group, has been acquired by Space Matrix. Founded five years ago by Clint Nagata (top), Blink offers end-to-end integrated services featuring planning, architecture, interior design and branding, under one umbrella. Conrad, Hilton, Jumeirah, Langham Place, Le Méridien, Regent, Sheraton, Westin and The Luxury Collection have been clients. Space Matrix, an architecture and interior design firm, has identified hospitality as a long-term growth area and the acquisition of Blink “provides the company with the expertise to become a major player in the field globally,” says Alan Barr (below). Blink will have dedicated studios in Bangkok, New Delhi and Singapore.

India Round-up By Victoria Burrows

The Accor hotel group has major expansion plans in India, despite construction delays adding costs to an already inflated room rate across the country, according to Jean-Michel Casse, senior vice-president of operations for Accor India.

With a present stable of nine hotels with 1,652 rooms, and another seven properties to open in the next few months, Casse says the company has committed to a massive 63 new hotels in India. The company expects 21 hotels to open before the end of next year.

“India remains a market that provides for significant opportunity today and will continue into the future,” he says. “The size of the internationally branded hotel room inventory in the whole country remains smaller than that of many of the world’s largest cities and is yet to be fully segmented offering companies such as Accor with a multiple brand portfolio, extensive opportunity.”

International hotel groups are increasingly focusing on the two big markets of China and India, and Casse says that the pace of development in the subcontinent is “quite frantic with most major operators vying for presence”.

He expects that much of the existing commitments will start to come online in 2013 or so, “ensuring that by 2020 the stock of inventory will more closely match demand.”

The nine hotels so far include three Novotel, three Mercure and three Ibis, centred around the major business areas of Delhi, Mumbai, Pune, Bangalore, and Hyderabad.

“Today demand in India is very much driven by business travellers being both domestic and international and across the various price segments,” Casse says. “The percentage of domestic business in economy hotels is around 70 percent depending on the location. As you move up in the segments to the luxury hotels, this percentage swings to be more like 70 percent international patronage.”

Accor will introduce three new brands to India in the coming few months: Sofitel, Pullman and Formule1, meaning Accor will operate seven of its 10 brands in the country.

Sofitel will debut with the opening of Sofitel Mumbai BKC (Bandra Kurla Complex); the Pullman brand will open the Pullman Gurgaon, near New Delhi; and Formule1 opens its first two hotels in Pune and Noida, one of Delhi’s satellite cities, this year.

But this rapid expansion is not all plain sailing, with construction difficulties often delaying the completion of properties.

“India is a challenging place to construct hotels and we, like all hotel companies, often face lengthy delays in getting the hotels built and open. Delays add costs to the projects, and in this market construction costs are already quite high,” says Casse.

These construction costs have resulted in comparatively high room rates when compared to a country such as China. But Casse believes this will adjust in due course.

“In time, we anticipate pricing of hotel rooms to normalise as inventory increases, however we are some time from that yet,” he says.

i n d u s t r y n E w s

6 AHCT november 2011



Take-overs and growth plansA new integrated management, development and investment hospitality company has launched in Asia. SilverNeedle Hospitality, founded by the Nadathur Group along with some industry veterans, is rolling out a portfolio of hotels focused on mid-upper scale properties in key destinations across the region, including China, Vietnam, Thailand, Indonesia, India and Sri Lanka.

The company kick-started its growth plans with the acquisition of Australia-based Touraust Corporation’s Constellation Hotels business. The portfolio includes over 60 hotels in Australia and New Zealand: Chifley, Australis Resorts and Hotels, Country Comfort brands and the Sundowner Motels brands in New Zealand.

Bill Black, president of SilverNeedle Hospitality, says “This acquisition gives us a platform to launch our own brand, Next Hotels and Resorts.”

Black adds he will be “scouting for hotels” that fit the group’s growth plans of over 10,000 rooms in five years.

SilverNeedle Hospitality has set up its headquarters in Singapore with regional offices in Bangkok, Mumbai and Sydney and plans for an office in China in early 2012.

Chocolate masteryThe international culinary competition devoted solely to the art of chocolate, The World Chocolate Masters 2011, has announced its results. In its fourth year, the competition is open to any of the world’s most talented chocolate craftspeople. The three-day competition welcomed 19 finalists this year, including three representing Asia-Pacific: Yoshiaki Uezaki from Japan, Seung Yun Lee from Australia, and Chi Hsien Cheng from Taiwan. The judging panel was headed by leading French chocolatier and Meilleur Ouvrier de France, Arnaud Lahrer and Jacquy Pfeiffer, award-winning French pastry chef from Alsace and co-founder of the French Pastry School in Chicago.

This year’s theme was ‘Cocoa, the gift of Quetzalcoatl’. The Aztecs believed that it was the god Quetzalcoatl who created cocoa as a divine gift to relieve fatigue and provide pleasure.

First, second and third prizes were accompanied by prizes for best praline, pastry, dessert, Aztec necklace and showpiece, with a total prize package worth US$104,000.

YoshiakiUezaki,fromJapan

ChiHsienChengfromTaiwan

SeungYunLeefromAustralia

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Asia-Pacific tourism arrivals up

Latest figures from the Pacific Asia Travel Association (PATA) are encouraging as they indicate international visitor arrivals into regional destinations have increased 7% year-on-year to July.

Within Asia, South Asia is leading the pack, growing by 14% and adding almost 90,000 more international visitors to the sub-region’s total compared to July 2010. Southeast Asia is up 12%. After posting slow growth since February this year, Northeast Asia is up 4% and the Pacific region up 1%.

India (+10%) grew at a faster rate than in previous months due in part to the lower growth base of July 2010. The Maldives (+27%), Nepal (+20%) and Sri Lanka (+32%) all enjoyed buoyant growth in foreign arrivals.

Thailand (+19%) returned to a more normal level after three consecutive months of post-crisis peaks, which were largely inflated on the back of comparison periods involving the political turmoil April to June 2010.

China (+2%) grew much more slowly than its SARs of Hong Kong (+22%) and Macau (+18%) during this period. However, because of its very large arrivals base, the Mainland still managed to welcome more than 260,000 additional visitors

China Wine AwardsBy Jane Ram

The inaugural China Wine Awards welcomed 40 judges — all China-based distributors, wine writers and commentators — whose main judging criteria in the blind tasting of over 700 wines were: appeal to the Chinese palate and suitability as partners for 21 specific different types of Chinese cuisine.

“People go to exhibitions, but an actual tasting is something different, it creates the opportunity to meet up with other enthusiasts“ said organiser, Kelly England.

Spain garnered the most double gold awards (five, including the only award-winning white), followed by Italy (four), Australia (three) and France in fourth place with two.

Greece, Austria, Argentina and New Zealand were each awarded one double gold.

One judge who was not surprised at the results was Jackie Ker Jieyong, a wine retailer and distributor based in Zhuhai. “I like the grand cru wines, but they are horribly expensive. Over time I have discovered many small wineries in different countries with some very good, affordable wines.”

during the month compared to July 2010. While inbound visitors to Japan were down by 36%,

outbound increased by 5% in July, the first positive month of growth since the disasters in March. This promising expansion supported growth for all reporting Northeast destinations, particularly Chinese Taipei (+9%) and South Korea (+17%).

John Koldowski, director of the PATA Strategic Intelligence Centre said: “Some of the more traditional origin markets are losing ground to emerging ones. Arrivals from Russia, for example have increased by more than 50% so far this year. Numerically, the Russians are now as important as, for example, France and even Germany.”

SilverNeedle’sBillBlacksayshewillbe“scoutingforhotels”

WinningshowpiecefromFrankHaasnoot,TheNetherlands





WyndhamHotelGroup has expanded in India with the signing of agreements to franchise three hotels under its Wyndham Hotels and Resorts and Ramada brands: a 154-room Wyndham Grand property in Agra, and two new-construction Ramada properties in Alleppey and Ghaziabad will add to the group’s 14 hotels already in operation and the 15 properties currently under development in the country.

Ava Restaurant Slash Bar has opened at Hong Kong’s HotelPanoramabyRhombus. Serving modern international cuisine from Chef Mark Boyle, innovative signature cocktails, with resident DJs to keep the crowd happy Thursday through Saturday evenings, private spaces and 270-degree views of the spectacular Hong Kong skyline.

IN BRIEF

Great Hotels of the World’s newest luxury collection member – MantraSamuiResortandSpa — has opened, following a three and a half year development at a cost of US$20 million.

Worldhotels has announced a strategic partnership for china, with china world hotels to develop over 75 worldhotel branded hotels in the next 10 years. china world hotels hotel management services company has more than 160 hotels in its portfolio. The group will launch the worldhotel brand as their upper upscale offering. worldhotels vice-president Asia-Pacific, Roland Jegge, said the branded hotels concept recognised the need for a more flexible model as well as “a need from owners for support in managing operations and technical support during construction or renovations.”

The St.RegisShenzhenis set to open atop the new Kingkey 100-storey building, the tallest building in the southern China city and the eighth tallest in the world. Designed by famed architect Sir Terry Farrell, The St. Regis Shenzhen occupies the top 28 floors of the building.

HyattHotels has announced the introduction of its Hyatt Place and Hyatt House brands in Asia with the signing of management agreements for two Hyatt Place hotels and one Hyatt House hotel in Shanghai. The company also announced management agreements for eight additional full-service hotels in China, bringing the total Hyatt-branded hotels under development in China to 32.

The Lawn, the outdoor ‘secret garden’ at Hong Kong’s TheUpperHouse has introduced a selection of food and drinks from the Café Gray Deluxe menu. Baristas provide coffee in the morning and barmen cocktails in the evenings. General manager, Dean Winter, is excited about what The Lawn will offer; “Outdoor space in Hong Kong has always been a novelty. The Lawn is well-placed to offer something special for our guests.”

This year marks the strongest growth year for Accor, with over 100 new contracts signed and over 60 new hotels opened in Asia-Pacific. China (18 hotels), Thailand (nine), India (seven) and Indonesia (seven) house the majority of hotels that have opened during 2011. Accor is focused on China and India as core growth markets and with collectively 107 additional hotels committed the network will almost double in size in the coming few years. But Indonesia provides a strong market opportunity as well, says the company. Accor has a further 30 hotels committed there.



The acquisition of RosewoodHotels & Resorts by New World Hospitality for US$229.5 million in July 2011 was the winner of the HICAP Merger and Acquisition Deal of the Year Award. The Single Asset Deal of the Year was a tie between the Crown Plaza Changi Airport Hotel in Singapore and the Laguna Beach Resort in Phuket, Thailand. The Ritz-Carlton, Hong Kong, received the Reggie Shiu Development of the Year Award.

InterContinentalGrandStanfordHong Kong is celebrating its 30th anniversary this year by honouring 11 long-service employees who were part of the pre-opening team. From back of house to frontline operational staff, they include Raymond Chan (airport manager) William Lam (executive sous chef) Aouda Tam (director of housekeeping) Carrie Li (laundry supervisor).

JebsenFineWines has marked its 20th anniversary milestone with a five-fold increase in revenue over the last decade. Part of 100-year-old Jebsen Group, a marketing and distribution organisation for premium products in the Greater China region, Jebsen Fine Wines has benefitted from being an early mover in the industry enabling a quick response to recent market changes. Recent portfolio additions include Château D’Esclan from Provence, Leon Beyer from Alsace, Misha’s Vineyard from New Zealand and several Bernard Magrez estates from Bordeaux.

MövenpickHotel &SpaBangalore has opened its doors, becoming the first property in India for the hotel company. The group has strong expansion plans in India and has recently announced a second property in the country, the Mövenpick Dharamshala Resort & Spa, a 110-room resort in the Northern Indian Kangra Valley due to open in 2013.

Thailand-based OnyxHospitalityGroup has assumed management of a 105-room hotel on Hainan island. Owned by Sanya Daxing Group, the property will continue to operate as an upscale boutique offering while it undergoes a phase of re-branding before debuting as the Amari Sanya Bay on 1 March 2012.

High-end hotel and restaurant group, Relais&Châteaux has launched its first guide in simplified Chinese. 20,000 copies will be published. Jaume Tàpies, chairman, said, “The Chinese taste for travelling and fine dining is evolving. Asian travellers are looking for places where authenticity is essential and they do so not only in Shanghai or Beijing, but throughout China.” Among the 10 countries with the highest tourism spending, China was ranked third in 2010. Domestic tourism is a major phenomenon in the country. Relais & Châteaux now has seven members in China and a total of 51 in Asia. The company has also opened a sales office for the region in Singapore.

IN BRIEF

Hong Kong’s L’hotelIslandSouth is the latest development of the Chinachem Group, and the 432-room and suite hotel is the first of the group’s properties to be awarded ISO 14001:2004 certification for Environmental Management System. Awarded by BSI Management Systems, the certificate specifies a process for controlling and improving a company’s environmental performance. L’hotel Island South is a Hong Kong National Geopark hotel, which uses LED lighting in rooms, specially adapted water heating systems and recycled artwork throughout the property. L’hotel Island South was named Best New Hotel in Hong Kong by TTG China Travel Award 2011.

World Travel Awards 2011 round-upRegional hotels did well at the recently held WorldTravelAwards ceremony in Bangkok. Now in their 18th year, the awards “acknowledge, reward and celebrate excellence” across all sectors of the global travel and tourism industry. This year, 213,000 industry professionals participated in the voting process. Anantara Golden Triangle was named

AnantaraGoldenTriangle

SwissôtelTheStamford,SingaporeBanyanTreeBangkok

Thailand’s Leading Resort. Banyan Tree Bangkok was voted Asia’s Leading City Spa Hotel and Swissôtel The Stamford, Singapore, won Singapore’s Leading Business Hotel category.




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M a n a g E M E n t

16 AHCTnovember 2011

M a n a g E M E n t


There’s nothing new about loyalty programmes. They’ve been around in one form or another for more

than 150 years. This tried and tested marketing tool

has traditionally been an effective way to encourage immediate sales, repeat business, and tough out the hard times, but are they still relevant?

“To a certain extent,” replies Linda Kwan, marketing director of Cafe Deco Group. But the key, she adds, is to upgrade schemes. “For example, the Cafe Deco Group VIP programme continuously offers new things to keep up with our customers’ needs and expectations. Our programme gives an extra reason for customers to come back and dine with us.”

Implementing a successful scheme is all in the process. Perhaps, even more so today, when tech and marketing-savvy consumers

expect specialisation to be combined with diversification and consistency.

The success of a loyalty programme is about targeting – not just discount offers but knowing whom customers and/or guests are, and what they really want or are interested in; plus careful segmentation to provide the necessary ‘hooks’ and allow customers to opt in or out of offers easily.

In the advertising and marketing world it’s known as ‘gamification’. Frequent flyer programmes are most often cited as examples of this concept, which is about leveraging game design techniques to engage customers, lower acquisition costs, and build sustainable brand value.

“These days, loyalty schemes don’t only offer special discounts but also offer unique privileges to make their customers happy,” Kwan says, adding: “For example, on top of the usual benefits, we have upgraded

our services and have created a new VIP [telephone] hotline wherein our members can call us for any enquiries and make reservations during office hours. Just one call and they can have access to more than 40 restaurants in Hong Kong, Macau and Sydney.”

Rather than sounding the death knell for loyalty programmes, data marketing and social networking may well be their lifeblood, if properly applied.

Kwan again: “[Data marketing and social networking] have positive effects. We gain more knowledge on what our customers’ specific needs and requirements

are. We can then cater to their needs. Social media helps spread company news in a faster and more economical way.”

Customer experience is keyToday’s customers are interactive and expect to benefit from their relationships with brands. Loyalty programmes can be an effective tool to engage customers emotionally through a brand promise, and bring that promise to life.

“Loyalty programmes play a very important role in hotel operations,” says Vicky Yau, director of loyalty marketing Asia-Pacific for Hyatt. “Not only is it one of the most efficient and effective communication channels between us and our most valuable customers, [a loyalty] programme also serves as a platform where Hyatt can show our appreciation to recognise our most loyal customers as well.

“Our Gold Pas spor t member s are communicated with on a regular basis via our programme’s tailor-made electronic mails. Moreover, when our most loyal members visit our hotels, our hotel staff around the world are able to recognise them and serve them according to their preferences.”

Simon Pritchard, Asia-Pacific VP with a global software company, and a frequent traveller, thinks there is still “definitely a place” for loyalty programmes.

“In an age where you can know so much more about your travel providers, and they about you, through data marketing and

In the age of data marketing and social networking is there still a place for loyalty schemes? Zara Horner finds out

Keeping the faith

OPINIONstephen hay, general manager hong Kong, iclP says loyalty programmes definitely still have a role to play. “The rise of the internet, social networks and better access to data [may have] opened up lots of new opportunities to engage and interact with more customers — many of whom were sometimes harder to engage, young people, for example — but, this is all a huge benefit.” The loyalty programme still plays an important role in the relationship between the customer and the brand, hay says. “The customer is making a statement and an emotional commitment about a brand that they trust and believe in. in today’s fragmented, chaotic and sometimes promiscuous world customers making that commitment is hugely important. next time you are at the airport or in a hotel lobby, check out the luggage tags. customers saying loud and clear, this is a programme, a company and a brand that i am proud to belong to.”

ICLP is a loyalty marketing agency whose clients in Asia-Pacific include the Mandarin Oriental Hotel Group, InterContinental Hotel Group and JAL Hotels.

social networking, loyalty programmes deliver two things: points for benefits and travel friction reduction.”

Like many others in his position, Pritchard says the novelty of travelling is over for him — so anything which minimises the hassle factor helps — and that business travellers are quick to work out the difference between substance over form. “Cathay Pacific’s scheme is very easy to redeem points from, for example, whereas with Qantas, which essentially has the same web visage, telephone contact etc, one gets the impression they’re trying to find a reason not to give you a seat.”

Pritchard says that to be attractive, a programme needs to be straightforward and genuinely useful — with no ‘black out periods’. “I don’t mind spending extra points to get what I want, but I resent not having options.”

Often business travellers rack up a lot of points and achieve a high status in loyalty programme, but because of economics they may not necessarily be travelling first class. “When you’re not travelling for pleasure but because you have to, unexpected benefits along the way are helpful,” Pritchard says.

“They remind you there is a scheme in place. The bowl of fruit, free internet, a dedicated check-in, upgrade to club floor, and past preferences remembered are all appreciated. Cathay Pacific, again, is rigorous about their chief stewards introducing themselves. If you’re travelling economy they bring the meal you want first,

and will try to block the seat next to you.”

Making it right for everyoneA successful loyalty programme today has to be part of a long-term customer-centric strategy; not about short-term profit. Long-term, strategic schemes, which also drive marketing initiatives, are usually successful.

As the saying goes, ‘Knowledge is power’ and reliable customer data analytics can help avoid one of the most significant pitfalls to effective loyalty marketing — non-profit generating offers.

Using such specific information is invaluable in tweaking loyalty programmes along the way.

Proactive communications are capable of enhancing and differentiating brands.

“At Hyatt, data-based marketing and social networking are two very important channels Hyatt [uses] on a daily basis,”

CafeDeco’sloyaltyprogrammescontinuallyappealtocustomerstoreturntothegroup’sF&Boutlets

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Yau explains. “Monthly e-newsletters, e-statements and promotional e-direct mails [are sent out]. Over 90% of our active members subscribe to our electronic communications to ensure they are informed of what’s new at Hyatt and to keep track of their membership accounts.

“Social networking [means we can] communicate with people who are non-members or have not stayed at a Hyatt hotel before. The new communication channel has opened numerous opportunities for Hyatt and our Gold Passport programme to communicate with and shift people [to become a] Hyatt ‘fan’ or ‘follower’.”

Market expansion services group, DKSH’s Club Gourmet is different to other loyalty programmes, says Sharon Lee, vice-president Asia, “As our target channel is just key decision-makers from food services and hotel supplies.” Notwithstanding this, the group is concentrating its efforts on expanding the programme in recognition such schemes continue to play a pivotal role.

The programme’s objective is to strengthen business relationships with current customers and to penetrate new channels. “Current services focus on price and services,” Lee says. “However, we know this is not sufficient with the market being so very competitive, so we offer value added services as well such as customised training in food quality and services.”

The aim is to help their clients improve business efficiency and to support them in the retention of quality staff. “Our customers include Hyatt, Marriott and

Starwood groups, as well as a number of Michelin starred restaurants,” Lee points out, adding that communication is key to the success of the programme.

“Our Club Gourmet is a web platform, which has been recently updated to be more informative for customers on purchase history, product information and customised product catalogues.”

For DKSH it’s about information dissemination rather than redemptions but the essence is the same — communication — using all available platforms.

“Later this month, we will launch ‘echo plus demand’ on PC tablet to our sales

“In an age where you can know so much more about your travel providers, and they about you, through data marketing and social networking, loyalty programmes deliver two things: points for benefits and travel friction reduction”Simon Pritchard, Asia-Pacific VP and frequent traveller

teams in Hong Kong and Macau to enable daily sales calls. The content and format of the tablet software allows instant collection of customer feedback on services, product ranges and trends during sales calls, and is designed to improve efficiency.”

While DKSH does not employ social media tools such as Facebook or Twitter, they “will consider it for 2012, as this is one of the popular tools for youngsters to communicate on the web,” Lee points out.

Today, for a loyalty scheme to be successful it must go beyond one-dimensional dialogue. Actual conversations need to be facilitated.

SharonLee,vice-presidentAsiawithmarketexpansionservicesgroupDKSH

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slowdown. But we came out of that strongly and since then occupancy has been rock solid across the four and five-star market. Everyone is doing well because there hasn’t been much inventory coming on line … static inventory and constant demand support a stable occupancy environment.” Allardice says the territory possesses an impressive list of benefits that attract visitors across the leisure, business and MICE markets. “We’re very lucky in Hong Kong, as I often tell my team,” he says. “It’s world class. Everything you need is here: a stable economy and political landscape, great transport links, wonderful shopping and fabulous food – it’s incomparable.”

Number one for serviceHe adds that in terms of service, Hong Kong is second-to-none. And the service industry – not just in hospitality but in every market – responds well to its customers and works closely with them. Another compelling argument for choosing Hong Kong, he points out, is that with the Hong Kong dollar pegged to a weak US dollar, there is even more value to be had.

While these factors alone mean “everyone has Hong Kong on their list”, the fact the territory serves as a conduit into China is the clincher, Allardice maintains.

“The China connection is hugely important. Everyone wants to do business with China, and China wants to do business with the rest of the world. Hong Kong is strategically very important.”

This is evident in Conrad’s own ambitious expansion plans. The group is very focused on China, with nine more Conrad Hotels slated to open there. The Conrad Dalian is set to be the first to open

fullWhile the global financial crisis of 2008 hit the hospitality industry hard, the recovery has been most tangible in Asia. As one of the region’s most dynamic hubs, Hong Kong continues to lead the way, writes Daniel Creffield

HyattRegencyShaTin,HongKong

Running on

LanghamPlace,HongKong

Even in Asia, which has for the main part has remained stubbornly immune to the West’s economic meltdown, Hong Kong is a success story.

For the year to July 2011, Southeast Asia saw arrivals rise steadily by 8.4% overall — with Singapore, Thailand and Malaysia achieving double-digit growth at 16.3%, 15.4% and 12.8% respectively — and visitor arrivals to Hong Kong rose by 22.4% reaching 3,839,388 in July – a new record for a single month. In the first seven months of 2011, visitor arrivals reached 23,170,569, an increase of 15.9% compared to the same period last year.

The arrival growth in July was driven primarily by the short-haul markets, especially Mainland China, South Korea and Southeast Asia. Travel sentiments in these markets were encouraged not just

by sustainable economic growth in the region, but also heightened by the tactical promotions launched by the travel trade, which has been working closely with the HKTB to drive visits to Hong Kong during the peak summer travel season.

The knock-on effect is that Hong Kong’s four and five-star hotels are running some of the highest occupancies – and room rates – for several years. Rates for 2011 are currently averaging 92%, 4% over 2010 levels.

General manager of the Conrad Hong Kong, Keith Allardice, believes that while Hong Kong has had some relatively flat occupancy results over the past few years, with the exception of SARs and the global financial crisis taking their toll, the situation now looks far rosier.

He suggests, “2009 was pretty bad because of the economic

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over the next few months and properties in Macau and Beijing coming on line next year.

Looking ahead, Allardice believes that as long as Hong Kong stays consistent in terms of the high level of customer experience for which it is rightly celebrated, he sees no end to the current high levels of occupancy.

InterContinental Hong Kong’s managing director, Jean-Jacques Reibel agrees that “generally business for Hong Kong hotels as a whole has been good this year” and says that the hotel is “doing very well, as are our colleagues across the four-five star hotel market.”

MICE is niceReibel also notes that the boom is still being led by corporate travel, although MICE business to Hong Kong is slightly up. “China has contributed to the increase of business to Hong Kong – this is coming from all market segments: corporate, leisure and MICE.”

And what does he put the reason for Hong Kong hotels’ success down to?

“Hong Kong has always been known for having many of the world’s top hotels ... with exemplary service standards and quality facilities and F&B offerings. Hong Kong continues to be the city of choice for great shopping, with probably more luxury brands than any other Asian city.”

Reibel believes that as a destination, Hong Kong is an exciting and appealing destination for meeting and incentive groups, as it offers a dynamic mix of East and West with authentic Chinese culture and heritage existing within a thriving cosmopolitan city.

“It provides meeting delegates with state-of-the-art facilities, a superb infrastructure with one of the world’s greatest airports

and easy, inexpensive and reliable transportation systems as well as efficiency and safety, Hong Kong is one of the safest cities in the world. And I think [we] have benefited from Hong Kong’s [position] as the gateway city to China and the increased influx of travellers from Mainland China to our city over the past few years.”

Looking aheadReibel says that for InterContinental Hong Kong, the US is still the biggest market, that Japan is quickly recovering, and due to the strong presence of IHG in China, the PRC is its fastest-growing market. “Over the past few years, we have seen a substantial increase in guests from the PRC and foresee that this will continue. This region is a key market for us. In fact, IHG is China’s largest international hotel company with a current portfolio of 154 opened hotels and 142 in the pipeline.

“InterContinental Hong Kong will continue to be a brand-defining property for IHG in Greater China. We are very focused on employee training and development, to help our employees reach their career goals and to help IHG develop the hotel leaders for tomorrow.”

American Chamber of Commerce (AmCham) chairman, Robert Chipman, emphasises Hong Kong’s “unrivalled ability to adjust and reinvent itself to adapt to new circumstances, especially during the recent global economic downturn.” However, Chipman warns the SAR cannot afford to “rest on its laurels” advising it to continue focusing on maintaining core industries while developing new competencies. What is important in addressing the current challenges, Chipman said, is how well Hong Kong can focus on issues ranging from “responding to the competitive challenges from other cities in the region, in particular Shanghai and Singapore, seizing the opportunities from increased integration with the Pearl River Delta, dealing with the rising costs of doing business in Hong Kong, to tackling air pollution and other environmental matters.” Overall, Chipman highlighted the optimism held by the US business community for the continued growth of Hong Kong. However, that growth does not come without challenges, he noted — challenges that need “clear leadership and bold actions”.

The US is Hong Kong’s second largest trading partner after Mainland China, and before Japan.

ThePeninsulaHongKong

InterContinentalHongKong

InterContinentalHongKongmanagingdirector,Jean-JacquesReibel

“Everyone is doing well because there hasn’t been

much inventory coming on line... static inventory

and constant demand support a stable occupancy environment” Keith Allardice,

Conrad Hong Kong

KeithAllardice,ConradHongKong

Hong Kong Tourism Board



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Springer Miller is another company that offers hotels the opportunity to streamline operations via systems such as Host and Enterprise, and its new PMS, Atrio, a cloud-based guest management system, has just debuted. Marketing manager Amanda Wisell says, “Atrio reduces the total cost of ownership (TCO) by minimising on-property technology and introducing an innovative user experience that substantially reduces training time and increases staff efficiency and productivity.

“The system echoes people’s everyday experience using Google, gaming consoles or the latest smartphone app.”

Direct accessHoward Tse, Asia-Pacific regional director of business development for Enterprise Systems at Micros, a company specialising in developing software to automate both room and F&B operations, says with over 19,000 installations globally, Opera – an integrated suite of products that can be deployed from a single property to a global multi-branded hotel chain environment – is the world’s most popular property management solution.

Tse reveals that the company is poised to launch webHotel – the first e-commerce product and services platform to leverage Opera-based hotel and customer data — which features a user-friendly website design and management solution that serves customised ‘smart content’ to users based on their web origin, previous web history and preferences.

“WebHotel addresses every phase of the buying funnel, from initial travel research through booking and even post-stay emails,” he says, adding that providing solutions which enable guests to interact directly with hotel systems via Web 2.0, DHTML, AJAX, and ADF are “the wave of the future” and will become key to the future of property and central reservation systems success.

With this in mind, over the coming years Micros plans to gradually transition from Opera 5 to the more sophisticated Opera 9 – featuring a user interface that will enable “near zero training”

Property Management Systems are evolving to bring operations together and boost bottom lines. Helen Dalley looks at advancements in the PMS software market

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Used to manage guest bookings, online reservations, point-of-sale (POS) and other vital hotel operations, property management systems (PMS) continue to improve the way hotel departments talk to one another

and are also putting greater autonomy into customer’s hands by enabling them to manage their stay via smartphones and tablet computers. But how exactly do they help hotels save money?

Tina Stehle, senior vice-president and operating officer of Agilysys – which counts the 3,000-key Venetian Macao and the 2,500-key Marina Bay Sands in Singapore among its clients says, “First, through product integration, PMS, POS and inventory and procurement, we help customers eliminate many manual processes, which, in turn, increases operational efficiencies.

“For example, spa, sales and catering and golf management functionality is integrated into the Agilysys Visual One. This not only enables hotels to eliminate time-consuming manual processes, but also allows them to manage the guest experience more effectively.”

Moving forward, the company will introduce the Agilysys Guest 360 Property Management System within the next 12 months to the Asia market, a platform-independent PMS that enables customers to decide whether to run the system as a property-based PMS or a cloud-based solution. Built on service-oriented architecture, the Guest 360 solution provides users with a degree of freedom as to how they want to deploy it and reflects the emerging trends for cloud-based and self-service solutions, adds Stehle.

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“In the hotel of tomorrow, guests will be able to access systems directly and perform self-service tasks on their smart devices or laptop both in the hotel room or at home,” says Tse.

“Opera’s product offerings are in the process of being extended with development tools and applications that hotels and chains can use to provide direct online and social customer relationship management services to their guests. These services will go far beyond booking the reservation or checking into the hotel room on-line,” he adds.

Delivering personalised serviceJérôme Destors, director of Hotel IT at Amadeus, says its recently launched Amadeus Hotel Platform combines property management, central reservations and distribution systems. He believes this gives hotel managers access to a single image of inventory, rates, reservations and guest profiles, and the cost savings are notable.

“This technology simplifies the tech requirements at a property by reducing the cost of systems to be installed at a hotel,” says Destors. “Since data is centrally stored, there is no need to install PMS servers locally. We operate our solutions on a centralised model that is transaction-based, which means that hoteliers are charged for the PMS usage in relation to their business. This is different from a licence-based model. So, for example, if there is an unexpected drop in business, the hotel will be charged less.”

Destors says that guests in Asia expect to receive a very high level of personalised service, and PMS is a key instrument to deliver this.

“What we believe to be of utmost importance is to prepare for the other aspect of Asian development – the need for other countries to adapt and evolve their brand value to welcome and satisfy Asian travellers.”

Asked how he expects PMS to change in the next few years, Destors echoes Micros’ Tse’s thoughts. “We are seeing a very strong move toward centralisation, cloud-based applications and ‘virtualisation’, where the technology at the property will be much ‘lighter’ than it is today. Data centralisation is the future, and the capabilities of the PMS will evolve with that.”

He suggests that today, the PMS is a management system and mini-reservation system with its own data, whereas it should be a management system together with a sales channel.

“As a sales channel, it should rely on centralised data for rates, availability and guest profiles. It will take reservations, which will be centrally stored. Should it still be called a PMS? Probably not. Within the Amadeus Hotel Platform, we call it a ‘property desktop’ because it encompasses property services as well as providing access to central resources.”

Destors adds that hospitality will evolve toward new merchandising techniques, and that hotel products will not be rooms any longer but à la carte packages adapted to each traveller.

“The sales channels, direct or indirect, will be required to offer similar business logic in selling these new products and the PMS will be a cornerstone of the evolution. The sales experience will have to be the same whether from a hotel web site, call centre or PMS. But in the end, the PMS will guarantee that the full value of the product is delivered to the consumer simply and efficiently.

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When Hotel Icon officially opened on September 21, the ceremony was attended by some of Hong Kong’s

brightest talents. Architects Rocco Yim and William Lim, respectively responsible for the hotel’s architecture and interior design, were in attendance along with fashion designer Barney Cheng, who designed the uniforms. The special occasion not only celebrated the launch of Hong Kong’s latest designer hotel, but was also a highly visible investment in the future of hospitality. That is because Hotel Icon is not just a hotel – it is also a school.

Not too long ago, Asia-Pacific’s hospitality students had to go abroad to learn their trade. During the golden age of travel in the 19th century, the best hotel schools were naturally all in Europe. As Americans started dominating a larger percentage of the travel and tourism business in the 20th century, hospitality schools in the US began to attract top talent. With Asia taking the stage for its unique combination of groundbreaking design and unparalleled service this century, it is no wonder that there is an increasing demand for excellent training and institutions that will foster innovations in the high-touch industry.

Asian styleDedicated to teaching hospitality in a distinctly Asian way, the Hong Kong Polytechnic University’s (PolyU) School of Hotel and Tourism Management (SHTM) is charting new ground with its integrated Hotel Icon, SHTM facilities and staff

residential quarters University House. SHTM was ranked second in the world

in terms of research and scholarship, based on a study published in the Journal of Hospitality and Tourism Research. It offers programmes ranging from higher diplomas to Ph.D., and educates more than 2,000 students annually in the areas of hotel operations, event management, business administration and service quality management. Hotel Icon provides a perfect partner, with four distinct internship programmes that exposes students to different modules ranging from part-time or full-time for up to one year.

William Lim, founder and managing director of Hong Kong-based CL3, oversaw the interior design for the majority of the hotel’s spaces. Although it was Lim’s first school project, he previously designed a number of hotels including Marina Bay Sands in Singapore and East, a Swire hotel in Hong Kong.

“I always stay at the hotel run by Cornell,” says the Ivy-league college alumnus. “It is operated by students and though they may make mistakes, they are friendlier. It is a fantastic concept—and I would personally want to stay in hotels run by schools. So in the back of my mind, I knew that Hotel Icon had to inspire students. It was not just another conventional hotel.”

Flexible approachClassrooms, flexible lecture rooms that can double as function rooms and special facilities are all underneath or adjacent to the hotel. Bistro 1979, for example, is a student-run restaurant that offers real-world

Hotel Icon is the region’s first luxury designer hotel combined with a hospitality school that lets students learn the finer points of Asian service first-hand, writes Rebecca Lo

Top of theclass

HotelIconreceptionwithverticalgardencreatedbyPatrickBlanc

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situations for food and beverage students. With its mirrored ceiling and view into the open kitchen, students working have clear sightlines to make service more efficient during the busy lunch and dinner hours. The Vinoteca Lab, an intimate seminar room, is a response to the city’s reputation as a regional wine hub.

It can accommodate 30 students studying the f iner points of wine appreciation and was designed with covered troughs built directly into long tables for tastings and group discussions. In addition, three prototype guestrooms, each focusing on design, innovation and well-being, allow students in-depth research into the practical applications of advancements in hotel management.

“All of the teaching areas were designed to support the hotel’s facilities,” says Lim. “Hotel guests can have conferences in the large lecture rooms. Though the school’s design is upgraded from typical institutional design, it still has a young and academic feel to it.”

Local flavourC L 3 f o u n d p l e n t y o f ro o m f o r experimentation — one of the key reasons they took on the project. “I wanted people to wake up and realise that they were in Hong Kong,” Lim says.

“The hotel has an amazing view and I wanted to bring in a very local flavour. It is practical, warm and casual, and we used simple materials such as plywood while carrying the external architectural finishes

inside. It is fun and playful.”The fixed architectural shell meant

that the 262-room hotel’s programme had very little give, but Lim insisted upon a few changes. The rooms originally only allowed for a three-piece bathroom, but CL3 was able to manipulate spaces to allow for a separate shower and deeper tub. The firm introduced curved walls, local art and designer furniture both sourced and customised to fit specific spaces.

In addition, it created a flexible ballroom that can be divided into five smaller spaces. Dubbed the Silver Box, it was based on the black box theatre concept, where events – ranging from product launches to fashion shows – can be accommodated alongside traditional weddings and banquets.

The Conran & Partners-designed signature restaurant Above and Beyond, located on the 28th floor of the hotel, commands panoramic views of the city and includes three private dining rooms each decked out in a theme colour.

Meanwhile, The Market is a pan-Asian restaurant that includes stations such as

a bakery clad in Conran’s signature white marble for a sophisticated twist on the casual open plan atmosphere.

Sustainability was one of the key elements that had to be incorporated into the design. Nowhere is this more evident than in an 18-metre vertical garden sweeping through the reception and Green, the lobby lounge. Conceived by French botanist Patrick Blanc, it is one of the largest green walls of its kind in Asia and features thousands of specimens of foliage and fauna.

To foster a sense of pride, the school asked its alumni to contribute to various aspects of the hotel. PolyU fashion grad uate, Vivienne Tam designed a suite, while PolyU design graduate, Freeman Lau oversaw an extensive Asian art programme that showcased the work of Cheung Yee, Hung Keung and Kan Tai-Keung among many others.

“I am most proud of the fact that the hotel uses student works,” Lim says. “Hotel Icon is a melting pot of design. It is nice to see so many people involved, and I think in the end, it enriches the hotel.”

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While Asians tend not to traditionally eat large pieces of meat, such as steaks, in the way popular in the West, meat nevertheless plays an indispensible role in much of the cuisine of the region. Typically this

has been in the form of smaller cuts, such as ribs, and diced and sliced pieces, often added for flavour rather than as the main dish in itself.

A good example of this can be found in the story of a vegetarian couple who visited Hong Kong recently. Keen to sample the local fare, they ordered several dishes at a Chinese restaurant, explaining their vegetarian requirements to the waiter.

When the food arrived, they saw immediately that there were small pieces of meat in almost all of it. They raised their concerns to the waiter, to be told, “yes, but it’s mostly vegetarian.”

More meatThe growing popularity of Western-style dishes such as steak and a demand for greater quantities of protein, combined with higher

earnings throughout the region, has seen meat sales skyrocket in recent years across Asia.

Joel Haggard, senior vice president, Asia-Pacific region, at the US Meat Export Federation, says the US sells a range of high quality beef, pork and lamb cuts throughout the region, including Japan, Korea, Taiwan, China (pork only, because of restrictions on beef ), Hong Kong, Singapore, Philippines, Indonesia, Vietnam, Malaysia and Thailand, plus in a few other smaller markets such as Cambodia.

Haggard says he is seeing “high receptivity” for a range of US meat products at many of the region’s high-end steakhouses. “In terms of meat itself, there is consumer affinity for new beef and pork items. Wagyu is still popular, but also US Department of Agriculture (USDA) prime grade dry-aged steaks, certified Angus beef cuts, and Kurobuta ‘black’ pork cuts. High-end, corn-fed Colorado lamb is also proving popular at some in some of Asia’s most exclusive eateries.”

He adds, however, that countries in Asia do vary markedly in their consumption of meat. “In Japan, a lot of beef is used in shabu-shabu and yakiniku. Also, at the lower end, beef bowl is popular. The US ships huge volumes of chilled pork tenderloins and butts to Japan’s supermarkets for home consumption in common dishes such as ginger pork. In Korea, ribs (kalbi) is popular, along with yakiniku cuts such as beef chuck roll and pork skirts. Steak is also growing in popularity, especially on-the-bone dry aged cuts.

“In China, there is growing awareness of US natural pork and also high-end sausages such as those sold by Johnsonville. In Hong Kong, a full range of US beef and pork cuts are sold, from high-end premium USDA prime grade steaks to items like pork butts and loins used in local dishes.”

Higher earnings and evolving lifestyles in Asia are seeing

patterns and quantities of meat consumption changing, reports

Daniel Creffield

Primal Instincts

The US is the second-leading supplier of beef to Hong Kong after Brazil. Between January and August this year, HK$149 million (US$19.1 million) of beef was sold, double that of a year ago. It is also one of the top five leading suppliers of pork.

Demand ‘growing unabated’Australian meat is also popular in the region. Aaron Iori, regional manager – Southeast Asia/Greater China with Meat and Livestock Australia, says demand … “appears to be growing unabated”, and that with Asian consumer foodservice expenditure increasing rapidly, particularly for business functions, there are “opportunities for growing demand for high quality products”.

“This is a key to providing growth for Australian beef and lamb into this important region,” he says. “Food and beverage revenue contributes up to 60% of hotel profit, and banqueting is the largest channel of revenue and volume in Asia.

“Independent Chinese restaurants and Chinese restaurants in five-star hotels are constantly looking for new ideas and products to attract patrons. This segment of the market is untapped, and beef is currently not on their menu in large volumes.”

Iori explains that the reason for low beef consumption is due to affordability, its high price relative to chicken, pork and seafood, and cultural and religious barriers. “Per capita beef consumption in Southeast Asia and Greater China ranges, for example, between 2.3kg in Indonesia and 6.3kg in Singapore. This compares to 6-8kg per person in developed countries.”

Lilian Ip of Canada Beef Inc, says that the firm is primarily

(Meat and Livestock Australia)

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supplying Hong Kong and Macau with primal cuts, including rib cuts, tenderloin and ribeye.

Ip says that figures for 2010 show that beef represents around 21% of all meat sold in Hong Kong (although some of this is possibly going to China, in contravention of legal restrictions). Meanwhile pork represents 26%, poultry 43% and fish & seafood 10%.

“Compared to 2009, total meat consumption has increased by 14%,” she says.

However, she adds the market in the region for chilled (fresh) beef is relatively small.

“In Hong Kong, year-to-date up to August, for example, 30% of the meat market is in the form of frozen product, frozen, 69% is offal and just 1% is chilled,” she says.

“Our market comprises three sectors: five-star hotels, who look for prime grade chilled beef and are our premium customers; restaurant and food chains, who take Angus and some frozen product; and the retail market, such as higher-end supermarket chains, who tend to buy in bulk and repackage. Their customers tend to prefer the primal or best cuts.”

One of the problems, she suggests, is a lack of supply. “There’s a shortage problem, that’s why the price keeps growing. Hong Kong customers are very brand conscious. They now look to see where the product is from, even which farm! There is a strong preference for Angus beef, which is a guarantee of quality and is graded at top grade internationally. There is a popular misconception that only the US has Angus, but is but can come from many countries. We are 50% Angus, for example.”

Filling the gapOne man who has identified the demand is Ian Carroll, founder of Dagda Ltd, which retails and wholesales premium Irish beef in Hong Kong. “Prime Irish beef is a well-kept secret in most of Asia. Ireland exports about 500,000 tonnes of beef a year, but most of it goes to the UK and Europe, where there is constant high demand for quality Irish beef.

“On quality, taste and price, Irish beef competes very well with the prime cuts of Australian and US beef found in Hong Kong. Our Irish beef comes from grass-fed Hereford cows on the farm in Tipperary, and is certified by the Irish food board.”

Ireland is a major beef exporter. In 2010, the country shipped 504,000 tonnes of beef, worth approximately €1.51 billion (US$2 billion), according to a recent Irish Food Board report.

While Irish beef products, including offal, have been available for some time in Hong Kong and Asia, prime Irish beef has not been widely available until now, says Carroll. Also, many consumers

in Hong Kong are simply not aware of quality alternatives to US and Australian beef.

Carroll says the market for Irish beef in Hong Kong is substantial and growing. “As well as Irish nationals living here, who miss having access to the quality of meat they would get at home, I think Hong Kong people and other nationalities here will appreciate the excellence of premium Irish beef. Ireland produces a very natural

product by comparison to more factory-intensive supply in other countries, so it’s a healthier meat, and that’s something people are becoming more aware of, and [increasingly] demanding.”

Dagda can also supply meat on the bone, says Carroll.“Thanks to the disease-free standards that Ireland has in force,

which are recognised by the Hong Kong Centre for Food Safety, we can import meat on the bone, which preserves freshness. That is not possible from most major beef exporting countries, including the US and the UK.”

And he believes that demand for quality meat is growing in Asia. “In Hong Kong, it may be due to the Western influence. Steak

houses are becoming noticeably more popular here in recent years. In China, beef consumption has been traditionally quite low, but it is now steadily increasing, perhaps because people have more money and more exposure to new products.”

This is certainly the case at Hong Kong’s Berliner German restaurant, where restaurant manager Roland Flachsbarth says that German food is catching on in a big way in the region.

“It’s very popular with the Chinese market here – they love it,” says Flachsbarth, a native of Bavaria. “Guys love the meat, it’s easy to share – which fits well with local eating culture – and the quality is good. It’s a winning formula.”

Flachsbarth says the restaurant’s most popular meat dishes are schnitzel, pork knuckle and sausage platters. Berliner averages more than 2,000 pork knuckles and sausage platters every month.

“We describe our food as ‘fun dining’ rather than ‘fine dining’“ he adds. “But we are aware this style is quite heavy, so it’s a once-in-a-while experience for most people.”

“There’s a shortage problem, that’s why the price keeps growing. Hong

Kong customers are very brand conscious. They now look to see where the product is from, even

which farm!”Lilian Ip, Canada Beef Inc

Asianstylebeef

HongKongBerlinerGermanrestaurantmanagerRolandFlachsbarth

Porkbutt(US Meat Export Federation)

Shortrib(US Meat Export Federation)

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Optimistic forecasts for sales of spirits in Asia, based on figures compiled before the onset of the present crisis in the Eurozone, may now need to be revised.

If the way the market reacted to the problems of 2008 is anything to go by, growth will probably slow, at the very least.

Nevertheless it is clear that Asia as a whole – and China in particular – will drive the global market’s future growth.

It is also clear that notwithstanding a strong performance from cognac – almost 60 million bottles from a total production of 153 million were exported to Asia in 2010, representing a year-on-year increase in volume of 34.3% – it is whisky which is now driving growth in international sales of brown spirits.

According to the results of the latest annual study commissioned by Vinexpo from the International Wine and Spirit Research (IWSR) organisation, world spirits consumption increased by 7.61% between 2005 and 2009.

Asian markets accounted for 44.6% of total world consumption in 2009. After growth between 2005 and 2009 of 20.22%, spirits consumption marginally decreased in Asia in 2010, although only by 0.8%. The Vinexpo study, published in March 2011, forecast that consumption in Asia would return to growth of 4.76% between 2010 and 2014.

Whether or not that figure is achieved, a growing proportion of spirit sales will almost certainly be accounted for by whisky, and particularly by Scotch whisky.

Make it a double“Global exports of Scotch whisky continue to increase. As well as demand from more traditional markets, such as the US and France, it’s also a result of increased exports to emerging economies, including Asia,” says Rosemary Gallagher, communications manager at the Scotch Whisky Association.

“In the first six months of this year, exports to Asia increased by 33% to US$664 million. Taiwan, for example, is now a top five market for Scotch whisky, with shipments growing to US$110 million in the first half of this year from US$75 million in the same period in 2010. Recent breakthroughs in trade will help further, including a free trade agreement with South Korea which came into force in July. Young, affluent consumers in emerging markets such as Asia see Scotch whisky as an aspirational drink.”

Scotch whisky exports to Singapore have also grown dramatically over the same period – to US$233 million, which represents an increase of 64%.

By value Taiwan is now number five in the Scotch whisky exports market league table, and Singapore number three.

Numbers one and two are the US and France, which grew by a healthy but more modest 14% and 13% respectively. Spain at number four shrank by 16%, reflecting economic hard times.

Scotch sales in Vietnam though increased by 24.1% year on year in 2010, to reach around 310,000 cases. They are also increasingly strong in Malaysia, where in 2010 Scotch worth around US$20 million was bought, and Hong Kong where the figure was around US$22.8 million.

With exports to Asia increasing by 33% in the first six months of 2011, it’s whisky which is driving growth in international sales of brown spirits, reports Robin Lynam

In good

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or even cooking, so it’s definitely not one dimensional,” she adds.The Angel’s Share offers The Macallan, not only by the bottle

but also direct from its own 180 litre 20-year-old cask. It also has a list of 13 Scotch blends, and 83 single malts.

Dawes’ interest is not confined to Scotch whisky, however, and she points out that her whisky aficionado clientele is also interested in ‘whiskey’ – when it’s not Scotch the word usually takes an extra ‘e’ - from Ireland, North America (bourbon Tennessee and Canadian whiskey), and even from France.

She also stocks 13 whiskies from Japan, which she says are popular with customers.

“One of my favourites is Hakushu 12-year single malt, it’s a very floral whisky showing jasmine and chamomile – the perfect whisky to start the evening with,” she enthuses.

In this year’s World Whiskies Awards, the World’s Best Single Malt Whisky was determined to be Yamazaki 1984; World’s Best Blended Whisky was judged to be Hibiki 21 Years Old; and the World’s Best Blended Malt Whisky winner was Taketsuru Pure Malt 21 Years Old – all Japanese.

The dominant names in bourbon in most Asian bars are Jack Daniels and Jim Beam, but premium US whiskies such as Maker’s Mark and Elijah Craig are popular with mixologists, and sales of rarer bottles to cocktail bars are brisk.

Attraction in varietyPerhaps one reason whisky sales have proven resilient in recent economically turbulent times is that the category is varied, and is becoming ever more so – even within individual brands.

“The travel retail market always seeks exclusive offerings, and this has undoubtedly been a driver of the different expressions available in the market,” says David Cox.

“In the case of The Macallan [with the 1824 Collection], we also wanted to offer consumers a style of our single malt that has a fresh fruit, more overt vanilla/coconut, character, but with the trademark Macallan sherry cask DNA, that lends itself well to early evening moments, lighter tastes and lighter dishes such as seafood.

Another strong malt market is Japan, where in 2010 single malt sales were around US$33.7 million, compared to blends which were worth approximately US$53.7 million. In China the corresponding figures for the same period are around US$5.8 million for malt and about US$80 million for blends.

The dominant deluxe blended whiskies in Asia are Diageo’s Johnnie Walker and Pernod Ricard’s Chivas Regal, with increasingly strong competition from the Edrington Group’s Famous Grouse.

The brands are seriously competitive, as increasingly, are the major malts, but by far the biggest name in single malt Scotch in Asia remains The Macallan, owned by The Edrington Group which also has the Orkney malt Highland Park, and the blends Cutty Sark and The Famous Grouse, in its brand portfolio.

“The Macallan is the number one single malt in both volume and value in Japan, South Korea, China, Taiwan, Hong Kong, Singapore, Malaysia and Vietnam,” says The Macallan’s director of fine and rare whiskies, David Cox.

It does not lack for spirited competitors, however. These include the two biggest selling single malts in the world, William Grant and Sons’ Glenfiddich, and The Glenlivet, owned by Pernod Ricard through Chivas Brothers.

Another formidable contender is Glenmorangie, owned by LVMH, which has established a niche as an innovator thanks to its range of special cask-finished malts, and to the parent luxury goods company’s well-proven marketing flair.

Seeking out the unusualMuch of the pleasure for single malt connoisseurs, however, is seeking out lesser-known names, and a huge range of spirits is now available, particularly in specialist whisky bars now opening up around the region, such as The Angel’s Share in Hong Kong.

“Basically I opened The Angel’s Share for the love of whisky and also because I wanted to create a place dedicated to whisky that would increase awareness in Hong Kong,” explains founder Charlene Dawes. “Like wine, whisky has a lot of history with stories to tell. It is a complex drink but also can be used in a cocktail

Over the same period India bought around US$61 million worth of Scotch as well as drinking huge amounts of whisky distilled or bottled in the country.

Taiwan is a particularly interesting whisky market, not just because it is growing rapidly, but because – uniquely in Asia, where luxury blended whiskies have traditionally dominated sales in F&B outlets and in both retail and travel retail – single malts outsell blends.

In Taiwan in 2010, single malt Scotch sales were worth around US$108 million by comparison with blends worth close to US$61 million.

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“In contrast, the traditional character of The Macallan, embodied in sherry oak, retains the rich, full bodied dried fruit, spicy character which has been the hallmark of the Macallan for many decades.”

Single malt Scotch lovers can now choose from an ever- growing range of cask finishes – a Glenmorangie speciality, but now increasingly widespread throughout the industry – age statements from 10 years to 50 or more – and of course have a choice of regions: Highland, Lowland, Islands, Speyside and Campbeltown.

Blends continue to dominate in most markets and in Asia Chivas Regal, its super-deluxe expression Royal Salute and Johnnie Walker’s Black Label and Blue Label compete vigorously.

This year has seen Chivas Brothers’ legendary blender Colin Scott visiting Asian markets, conducting master class tastings of the whiskies paired with Valrhona Chocolates. Part of the agenda has been to remind Chivas drinkers now taking an interest in single malts that they are not per se better than blends – just different.

In Taiwan a VIP Johnnie Walker lounge has opened at Terminal Two of Taoyuan International Airport offering tastings of the Johnnie Walker range to travellers waiting to board their planes.

There may well be tough times ahead, and the implications for the spirits market are not yet clear, but in Asia whisky looks well set to weather them.

The Scotch whisky industry certainly seems confident. Diageo has opened the first new distillery in Scotland to be built in 30 years at Roseisle in Speyside, with an investment of more than US$64 million, in anticipation of a steady increase in demand. It will produce around 10 million litres per year.

It may be deferred, but it could still be that the biggest boom in the history of the spirit is on the way, and in the Scotch and wider whisky industry, all eyes are on Asia.

AtouchofglassA truly great spirit deserves an equally noble vessel. Very old super-premium cognacs have for some years been sold in crystal decanters, and the trend is catching on for Scotch single malt whisky.

In September Glenmorangie introduced Pride 1981, a 28-year-old whisky, available in a limited edition of 1,000 Baccarat decanters.

“The opportunity to age this superb 18-year-old for 10 years in Château d’Yquem casks was too exciting to pass up. The resulting liquid, one of our most mature to date, is characterised by rich flavours of sumptuous desserts, and undertones of oak tannins, resulting from the extra-maturation process,” comments Dr Bill Lumsden, head of Glenmorangie’s whisky creation team.

The decanters are priced at US$3,600 each.This month sees the Asian launch of The Macallan in Lalique

Curiously Small Stills Decanter – the fourth in a series celebrating the ‘Six Pillars’ of The Macallan’s quality and reputation.

A limited edition of just 400 individually numbered Lalique decanters, inspired by elements of the special stills at the Macallan distillery, has been filled with 60-year-old Macallan from

five sherry butts, made from a mix of Spanish and American oak, filled on November 9 and 10, 1950.

“Our relat ionship with Lal ique goes from strength-to-strength, and this fourth collaboration further reinforces our very strong partnership,” says The Macallan’s David Cox.

“The Six Pillars, those elements which combine to give this great single malt its distinctive quality and character, continue to provide the inspiration for these stunning decanters. The addition of the Curiously Small Stills decanter continues this fascinating journey through the heart of The Macallan. Some 50% of the Lalique decanters will be allocated to the Asia-Pacific region, reflecting the extraordinary growth of The Macallan in this part of the world

over the last 10 years,” he adds.A complex powerful spirit, of a cherry hue, with, as Cox puts

it, aromas of “cinnamon, toasted apple and lemon, intertwined with blackcurrant leaf and polished oak all encompassed by peat,” the taste is “mouth coating, sweet, citrus dark chocolate and smouldering peat” with a long succulent finish.

The Curiously Small Stills Macallan in Lalique Decanter is now available in Asia priced at around US$20,000.

TheMacallan’sDavidCox

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A good – or better still, delicious – cup of coffee or tea can help brighten any hotel or restaurant experience, and even if guests choose not to dine at a hotel, they will undoubtedly sample a coffee or tea over

breakfast or in the room, which gives hoteliers an easy way to create the right first impression.

Chinese consumers in particular have an increasing thirst for coffee, with consumption growing at the staggering rate of 30% annually in contrast to 2% worldwide, according to a 2009 survey by Qingdao-based coffee store SPR Coffee, which opens 100 stores annually in the Middle Kingdom.

While selecting the right coffee and tea blends is crucial to any outlet from the smallest tea house to the most capacious of hotels, equipment is also key, whether it’s a sleek fully automatic multi-cup coffee machine at a busy hotel breakfast service such as the Gaggia D90 — which can make up to 250 cups in one stretch — or a straightforward gadget designed to brew loose tea leaves such as the Fine T Gourmet Tea Machine at a chic boutique tea shop.

There are also machines that can handle both tea and coffee making duties, such as Bunn’s ITCB Infusion Tea and Coffee Brewer, which can store a variety of different recipes, or the Mondo 2, a filter coffee maker that can also be used with giant tea bags to make 24 cups of tea or coffee at a time.

Tea and coffee machines play an important role in hospitality, delivering hefty profits for F&B outlets as well as delicious drinks. Helen Dalley looks at some of the best machines on the market

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The capsule revolutionOne brand success story in the coffee market that can’t be ignored is Nespresso, whose sales have been growing at an average of 30% per year over the past decade with more than 20 billion of its coffee capsules sold since 2000. Its machines, which are made by Eugster/Frismag and other kitchen manufacturers such as DeLonghi and Krups, are located in five-star hotels and Michelin-starred restaurants the world over, including Mandarin Oriental and the Four Seasons.

In addition to its in-room machines, the brand has two ranges for professionals: The Tower, a modular system that integrates payment and storage solutions into the machine, and Gemini, with a double head extraction to deliver two cups simultaneously.

Mark Leenders, Nespresso regional director Asia and acting Singapore country manager, says consumers are increasingly appreciating, selecting and demanding quality coffees both at home and at out-of-home venues.

“With this trend in coffee consumption habits, restaurants and hotels demand high standards from the coffee that they serve to their clientele. This is compounded by the need for speed to table and consistency in coffee quality and recipes – especially during peak service times – and this understanding is fundamental to how Nespresso Business Solutions was established.”

Talking specifically Asian attitudes towards coffee, Leenders says that the growing affluence in Asia and the high propensity of Asians to travel has given them a greater appreciation for gourmet coffee.

“Many have experienced the Nespresso brand in Europe and are highly supportive of our presence in Asia. Asian coffee connoisseurs associate the Nespresso brand with quality coffee moments and

finding Nespresso coffee available in esteemed establishments they patronise provides much delight as well. We do know that Asians have a preference for milk-based coffee, and that’s why there are milk solutions to our machines. For example, the Gemini CS 220 Pro has the ability to froth or steam milk in 20 seconds by simply pressing a button.”

Peter Muetsch, head of international sales for Franke Coffee Systems, agrees with Leenders’ evaluation of Asia leaning towards coffee. “In Asia most of the coffee drinks are milk based – cappuccinos, lattes, and so on – while drinking espresso coffee is something of a status symbol in China and other Asian countries, unlike Europe where it is simply a part of people’s daily routine.”

As for what machines are currently popular, Muetsch believes the main trend in espresso coffee machines is developing traditional half-automatic coffee machines that have some characteristics of the fully-automatic coffee machines such as auto steam, electronic control of temperature, highly developed software and products that are able to personalise guests’ drinks.

“In Asia, it’s the Evolution line in all its configuration capabilities that’s proving a popular choice. The range includes the Evolution Plus, which delivers 32 different beverages, and the Evolution Plus Foam Master, which again gives 32 different drink capabilities, from a latte macchiato in a 4dl glass to milk foam in pots.“

Coffee’s five ‘M’sPaolo Fenu, commerical director at La San Marco, which supplies espresso machines to customers worldwide, says making a good espresso the traditional Italian way depends on the five ‘m’s: the

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“Consumers are increasingly appreciating, selecting and demanding quality coffees both at home and at out-of-home venues”Mark Leenders, Nespresso

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The WMF 1800 S user guide was developed specially for the requirements of self-service operation. The keys arranged in a lineabove the coffee spout, a special cup stop and the design of thedrip tray help the customer to select the desired product and placethe cup in position.

Attractive auxiliary units like milk coolers, cup racks and mug dispensers, vending units like coin checkers, coin changers, banknote or card readers and mobile coffee stations are availablefor use with the machines. These upgrade the WMF 1800 S to afully equipped vending unit which can even be mobile if required.

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miscela (coffee blend), macinino (grinder), macchina (machine), mano (barista) and manutenzione (machine maintenance).

Its latest model, 100 Touch – the only traditional coffee machine to use touchscreen technology – is currently its most popular offering on the Asian market and a new grinder, SN Instant, will come on the market next year, which Fenu says will grind the beans with greater precision and speed. Counting US catering operator Aramark and Costa Cruises among their clients, Fenu elaborates that creating machines that are easily repaired is crucial to customers, who expect to see user-friendly machines paired with the latest technology advancements.

Over the next 12 months, Fenu expects to see a “strong segmentation” of the market between the highest and lowest priced products with a corresponding decrease of mid-range products in the coffee machine sector.

As for how hotels and restaurants can improve their coffee and tea systems, Fenu says, “It’s about allowing for individuality to cater to every single customer and also delivering on quality, so that the guest’s perception of high-end coffee and tea is one that is felt day in day out, whenever they are in touch with the brand chosen.”

Abriefhistoryofcoffeemachinesin germany in 1818 dr Romershausen used steam to push the water through the coffee – a forerunner of the early steam espresso machines.

Meanwhile in england in the first half of the 19th century, early machines either pulled or pushed the water through the coffee in a variety of ways.

in france in 1819, laurens devised the first percolator, in which hot water rose up a central tube and infused the coffee above. This method became popular in the us in the 1860s with the introduction of the Manning-bowman pump percolator.

in 1850s england the engineer James napier created the vacuum siphon, in which the coffee, once made, was drawn from the jug by vacuum into a globe, from which it was served through a tap.

numerous other variations and some highly elaborate coffee machines were created through Victorian ingenuity.

There were no great advancements in the 20th century in the method of coffee making, except by the application of electricity to previously well-tried and tested systems. The espresso machine appeared in the early 1900s, but was not perfected to the form it is today until 1938 when Achilles gaggia filed patent no. 365726 and the modern, steam-free coffee machine had arrived.

electricity also made the automatic-filter possible, which combined the three processes of heating water, filtering the hot water through the coffee, and keeping the coffee warm in a jug on a heated plate. such machines were designed and patented by edward bramah in the 1970s.Source: www.teaandcoffeemuseum.co.uk

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a r o u n d t h e w o r l d .

10-11_AsianHotelandCateringTimesAd.indd 1 10/17/11 5:13 PM

Same languageHotel distribution management and connectivity solutions provider, Ezyfield has joined forces with regional service provider Compass Edge as its new reseller and channel sales partner in Mainland China. The relationship will provide a local language channel management system with connections to more than 650 OTA and third-party websites. Fuzionlink, is the first channel management solution available in Chinese, and will enable Chinese hotels to manage rates, availability and inventory across unlimited third-party sites through one web application.

Formoreinformation:www.ezyfield.com

The air we breatheHong Kong company Oxyvital has launched the world’s first home air purification system that meets and exceeds World Health Organization (WHO) standards for indoor air quality. The Oxyvital Split Unit utilises a patented, cutting-edge technology that works on a molecular level to produce the freshest indoor air.

The product differentiates itself from other air filters by successfully reducing all nine indoor air pollutants listed by WHO, without emitting toxic byproducts.

The Oxyvital Split Unit has a four-stage filtration process.

The first three stages consist of a pre-filter, a course filter and an ultra-fine media HEPAfilter that comb out the larger airborne biologicals (above 0.3 microns in size). The final stage uses Oxyvital’s patented ZeoSieve technology to tackle UFPs and gases up to 10,000 times smaller than those that HEPAfilters can trap.

Oxyvital’s industrial air purifiers are already in use at the Four Seasons and JW Marriott spas, Seasons Fitness and CHI Residences

Formoreinformation:www.oxyvital.com

The perfect blendOmega Blenders are “designed tough” for commercial use. They are “easy to use, easy to clean and built for durability and dependability”. Featuring a wide variety of models with high performance motors ranging from 1HP to 3HP, recessed coupling systems, self-lubricating bearings and “virtually indestuctable” Tritan Copolyeaster containers, each model is designed to provide years of service and give the ideal balance of blending options and operating efficiency.

Formoreinformation:www.omegajuicers.com

Channel management solutions provider, RateTiger has released RTSuite Version 2.8 featuring an enhanced Reservation Report and the integration of its StrategyEngine. The combination of reservation reporting, strategy engine, channel management and shopping makes RTSuite a complete control centre giving hotels total visibility of each sales channel performance. Reservation Report provides different views on bookings to ensure analysing trends becomes simple. Interfaces to various RateTiger modules, as well as external systems like PMS or CRS, inventory, rate composition and rate update can be fully automated. The StrategyEngine integration allows fully-automated rate

calculation. The new subscription-based features aim to help hoteliers manage inventory and strategy simultaneously through a synchronised platform, saving time and effort.

Formoreinformation:www.ratetiger.com

Hotel intelligence

p r o d u c t n E w s


Experience the Premiere: www.schaerer-coffee-prime.com

Schaerer AG, Allmendweg 8, 4528 Zuchwil, Switzerland, t: 032 681 62 00, [email protected]

Schaerer Coffee Prime

The first choice for Connoisseurs and calculators

Gourmet beverages at the press of a button – simply prepared in perfect quality.

Disposable concept for fresh milk: no cleaning, no chemicals.

Perfect for self-service thanks to the "TouchIT" touch screen user panel.

Cost-saving and environmentally friendly to operate and clean.

Schaerer Coffee Prime

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

Prime coffee

Schaerer, the Swiss coffee machine manufacturer, has unveiled its new fully-automatic coffee machine, the Schaerer Coffee Prime.Ideal for anyone “who seeks high quality beverages but wishes to keep initial investment costs low”, the company says that, due to its modular design, the Coffee Prime can be readily expanded at any time, allowing investments to be made gradually. The retrofittable options include a credit system, a second grinder and a powder system. This flexibility makes it possible to easily expand and diversify your beverage selection.

The new coffee making unit is equipped with a IT touchscreen self-service user panel, simplifying beverage selection. The screen can additionally display advertising messages regarding special sales, specialities or innovations within the property. With 40 freely programmable beverage buttons on five display levels, the machine components that come into contact with milk can simply be exchanged, eliminating the need for chemical cleaning products making it easy maintenance and environmentally friendly. Separate preparation systems and outlets prevent contamination with other beverages while the unit also has colour-guided operation for beverage selection, cleaning and maintenance.

Formoreinformation:www.schaerer-coffee-prime.com

Organic linenBurnt Oringe Co. is the only linen company in Hong Kong to be green certified, and the first company in Hong Kong to receive the ‘Green Seal’ from the International Institute of Green Business.

The company specialises in fine, hypoallergenic bed linens made from organic fabrics such as organic cotton and eucalyptus pulp.

Burnt Oringe selects long-thread 100% organic cotton for its Cotton Classic range, ensuring it lasts for many years and will retain its crisp softness.

For its Mother Earth range, a new-age fibre “normally reserved for royalty” is used. The line is naturally organic, silky smooth and luxurious. The fabric is hypoallergenic and fair trade, which is why the manufacturer claims it is “the best-kept secret in bed linen”.

Only cosmetic and water-based chemicals are used in the linen manufacture, no pesticides or insecticides are involved, the linen is biodegradable, strong, durable and easy care.

Formoreinformation:www.burntoringe.com

Bigger BobbleBobble, the water bottle that filters tap water, is now available in Asia in different sizes. Mini bobble (385ml) and large bobble (1 litre) join the 18.5 oz bobble. Made in the US from recycled plastic, free of BPA, phthalates and PVC, the reusable bobble bottles feature carbon filters, which as water passes over them, draw the negative ions of contaminants to them, where they remain. This removes chlorine and organic contaminants from public tap water, leaving the filtered water with a cleaner, crisper taste at a quality that meets or exceeds NSF International Standard 42, the standard that governs public and private drinking water globally. The filters equate to at least 300 water bottles. Available in blue, red, yellow, magenta, black and green bobble bottles make a colourful addition to hospitality retail outlets.

Formoreinformation:www.waterbobble.com

Ambient showersFittings manufacturer Dornbracht is putting “shower water choreography within reach”. Their new ambiance tuning technique control panels include an e-valve control unit directly behind each of the water outlets, which allows water volume and temperature to be regulated individually for each outlet point simultaneously. The e-tool and e-switch allow for different water volumes, temperatures and directions in sequences such as ‘justrain’, ‘watersheet’ and ‘waterbar’. One push of the button starts the roughly five-minute choreography programme, replacing approximately 100 known manual volume and temperature settings. The modular systems provide showers which balance, energise, comfort and de-stress the user-depending on their requirement and preference. A minimalist design makes it easy to incorporate the system into any shower setting. Softly illuminated buttons indicate current settings. The x-grid assembly rail allows for simple and precise installation.

Formoreinformation:www.dornbracht.com/transforming-water/




c u l i n a r y n E w s


c u l i n a r y n E w s


Acai Roots, supplier of natural and organic Brazilian-style super-food acai products, has announced the launch of its newest ready-to-drink beverage, Acai Juice + Coconut Water.

The second flavour in its juice portfolio (adding to Pure Premium Acai flavour), Acai Juice + Coconut Water is an organic whole food the company claims, as with all Acai Roots products, is full of omegas and has a “super-hydration functionality” as well as being an antioxidant powerhouse, packed with vitamins and minerals.

The brand’s latest shelf-stable, a USDA certified organic product, is a blend of two tropical Brazilian ingredients and is aimed at

Gustosia, a new and innovative range of products for the preparation of high-quality desserts and delicacies from Mec3, a world-leading Italian company in the production of ingredients for pastry and artisan gelato, has won the ‘best packaging for international products in the sweet section’ at Anuga, Köln, the largest food and beverage trade show in the world.

The company won a prize with its Milk Froth, a new gluten-free product which debuted at the Taste 2011 competition.

Certified 90% gluten-free, Gustosìa desserts preparations are easy to measure out and quick to prepare. Available in packets containing pre-measured bags

Lafitte produces one of the most complete ranges of duck and goose foie gras available. Established in 1920, the company, which is now operated by two of founder Léon Lafitte’s daughters, offers products for both retail and the catering industry.

This includes chilled and frozen raw duck foie gras, half-cooked duck and goose foie gras, preserved duck and goose foie gras, preserved pates and terrines, duck confit and ready-cooked dishes, all without additives or preservatives.

With full control over the entire production process, Lafitte uses a highly distinctive, ancient duck species for its products. Animals are left to roam in the open air for 15 to 16 weeks, are fed with whole corns of maize and bred 102 days as a minimum.

Formoreinformation:www.lafitte.fr

Guilty pleasures

active health-conscious consumers looking for a nutritious, healthy drink alternative.

“Acai Roots’ organic Acai Juice + Coconut Water is a perfect combination of two popular Brazilian fruits beverages. When combined, the two become a delicious and very nutritious premium juice blend,” said Marco Rega, Acai Roots co-founder and sales director.

“It is a perfect breakfast option, or a pick-me up anytime. Ideal prior or after any activity,” added Rega.

Acai Juice + Coconut Water is available in 32 and 10 ounce bottles.

Acai Roots offers other acai berry products including organic sorbet, smoothies and supplements.

where it is only necessary to add liquids, each pack explains clearly in five languages how to prepare the products.

The Gustosia catalogue contains 14 families of products with a complete line of 78 specialities, 68 of which are certified gluten-free. These include cold preparation desserts such as tiramisu and cheesecake, warm preparation desserts including crème caramel and chocolate pudding, sorbets, mousse, fruit and yoghurt gelato, oven-baked products, flavouring pastes, sauces and more.

Formoreinformation:www.gustosia.com

Funky and fruity drinks

Sweet packaging

Following the recent success of its breads baked in stone-deck ovens, as well as its rolls and baguettes, Bridor has joined forces with former ‘Best Craftsman of France’ award winner, Frédéric Lalos, to produce a range of “characterful” loaves. This range of three large loaves with a rustic shape, which recalls old-time baking has been tailored to contemporary trends, and their markedly modern taste combines subtle, slightly sweet flavours, to make them suitable for any occasion.

They can be served with regular family meals, or at the breakfast buffet.

The range includes ‘Pain de Partage’ (bread to share), which is pre-cut into six portions, can be broken by guests at the table, has hints of caramel and a crunchy texture.

Pochon loaf is a rustic-looking, traditional loaf that takes its name from its hand-formed, four-fold bag shape. The yeast-based recipe has been tweaked to produce mild flavours with no hint of sourness and while buckwheat adds

Hong Kong premium chocolate-maker Vero is producing a special Christmas range. Part of the range is the limited edition ‘Christmas sphere’, which doubles as a holiday decoration and gift. Each sphere is handcrafted from premium dark 72% chocolate, with intricate holiday-themed patterns.

The spheres include a ‘cocoa pod poinsettia’, which features intricately designed Christmas poinsettias with petals and leaves made from cocoa pods, ‘cocoa snow’, which is earth-toned and doubles as a versatile holiday motif and

strength and character, the secret of its flavour lies in the optimum mix of selected yeasts and a long fermentation period.

Bridor’s grain bread is rich in fibre and essential fatty acids and uses a blend of cereals including sesame, brown flax, yellow flax, sunflower and wheat flakes for added taste. The slightly brown dough is dotted with full seeds, which makes for a full and crunchy effect in the mouth.

All the breads are pre-cooked in a stone-deck oven and then frozen, requiring cooking for around 15 to 18 minutes at about 190°C.

Bridor products are exclusively distributed in Hong Kong and Macau by FB Solutions.

Formoreinformation:www.groupeleduff.com

‘Characterful’ bread

seasonal winter design, ‘red velvet’, which features a deep red background covered in large, elaborately designed golden snowflakes, ‘holiday paisley’ which is a brightly-coloured abstract paisley pattern with a simple white background and ‘winter floral’, which features a soft floral motif and dark chocolate background.

Freshly made by artisan chocolate makers, all ingredients used by Vero are sourced from around the world with a commitment to fair trade. The products themselves are produced at Vero’s 4,000 square foot ‘chocolate lounge’ Hong

Kong venue, which also acts as a gift shop, a workshop, factory, café, dessert and wine bar all in one, while offering views of Victoria Harbour.

Other products in the range include a maccarone gift box, a Christmas ‘bento box’, a Christmas hamper collection, a bonbon collection, honey yoghurt (which blends organic white and dark chocolate), Japanese matcha, mulled wine, ginger, nuts and other various seasonal specialities.

Formoreinformation:www.verochocolates.com

A chocolate Christmas

Formoreinformation:www.acairoots.com

DAtE EVENt DEtAILS ORGANISER

A show specialising in décor, technology, foodservice equipment, flavours, linens, amenities, tableware and other industry essentials.

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.

GLM1133 Westchester Avenue White Plains, NY 10604-3547Tel: +1 914 421 3346Fax: +1 914 948 6197www.ihmrs.com

Hong Kong Trade Development CouncilUnit 13, Expo Galleria, Hong Kong Convention & Exhibition Centre1 Expo Drive, Wan Chai, Hong KongTel: +852 1830 668Fax: +852 2824 [email protected]/hkwinefair

The 15th international exhibition for food, drink, hospitality, foodservice, bakery and retail industries.

Texcare Asia is the leading international laundry and dry-cleaning trade fair in the region. The sixth edition will focus on environmental compatibility and sustainability.

Food is the biggest consumption category in India with a market size of US$181 billion. With a population of more than one billion individuals and food constituting a major part of the consumer’s budget, this sector has a greater prominence than other businesses in the country. This is the sixth hosting of this successful event.

Hotel Equipment & Supplies Expo incorporates not only the largest collection of hospitality-related exhibitors in the country but also foodcourts, stalls, and demonstration areas.

HIFI is designed to provide an annual meeting place for leaders in the hotel industry to discuss important trends, to network, to identify new opportunities and to do deals through a combination of plenary sessions, breakout panels, and interactive development workshops focusing one of the world’s hottest hotel markets – India.

Supercharge your business at Gulfood! The world’s biggest annual food & hospitality showcase, at the heart of one of the most important global markets Gulfood is the essential sales and sourcing opportunity for the entire MENASA region, with over 20 years’ experience connecting international buyers with market-leading suppliers from around the world.

Established in 1994, HORECA is the region’s largest annual meeting place for both the Hospitality and Food & Beverage Service Industries. HORECA 19th edition includes The International Trade Show for the Hospitality & Foodservice Industry, The International Trade Show for the Food Industry and Beirut International Wine & Drinks Fair.

Hotelex 2012 will offer 100,000 square metres of exhibitions space, with 1,100 exhibitors and 50,000 visitors. The show will continue to focus on the low-carbon development of the hotel industry and the development direction of the global hotel industry, so as to create a new future with an international and professional philosophy.

China International Exhibitions LtdRoom 2402, Singular Mansion No. 318 - 322 Xian Xian Road, Shanghai 200336, ChinaTel: +86 21 6209 5209 Fax: +86 21 6209 5210 www.fhcchina.com

Messe Frankfurt Shanghai (Beijing Office) Rm 1721, Tower 2, Bright China Chang An Building No. 7 Jian Guo Men Nei Avenue, East District Beijing 100005, PR China Tel: +86 10 6517 1388 Fax: +86 10 6510 2799texcare.messefrankfurt.com

Koelnmesse GmbH and Federation of Indian Chamber of Commerce and Industry (FICCI).Koelnmesse GmbH, Messeplatz 1, 50679 Cologne, GermanyTel: +49 221 821 3939Fax: +49 221 821 [email protected]

Coastal International Exhibition Co., Ltd Room 2106, China Resources Building 26 Harbour Road, Wanchai, Hong Kong Tel: +852 2827 6766 Fax: +852 2827 6870 [email protected] www.hotel-exhibition.com

Burba Hotel Network2900 Bristol Street, Ste. D101Costa Mesa, CA 92626 USATel: +1 714 540 [email protected]/

Dubai World Trade CentrePO Box 9292Dubai UAETel: +971 4 308 6081 Fax: +971 4 318 [email protected]

Hospitality Services s.a.r.lDekwaneh, Main Road, Borghol Bldg, 2nd FloorP.O Box 90155 Jdeidet-El-Metn 1202 2020 Beirut, LebanonTel: +961 1 4800 81 Fax: +961 1 48 28 [email protected] UBM Asia8/F Xian Dai Mansion218 Xiang Yang RoadShanghai 200031, ChinaTel: +86 21 6437 1178 507Fax: +86 21 6437 0982www.ubmsinoexpo.com

Only from the mind of Miwa Lock, Japan

Intelligence & Modern ArtNov 3 – 5 HKTDC Hong Kong International Wine & Spirits Fair Hong Kong Convention and Exhibition Centre Wanchai Hong Kong

Nov 12 – 15 International Hotel, Motel Restaurant Show Jacob K Javits Convention Center

Nov 16 – 18 FHC China Shanghai New International Expo Centre Pudong, Shanghai China

Nov 16 –18 Annapoorna – World of food India International Exhibition and Conference for the Food & Beverage Industry Bombay Exhibition Center Mumbai India

Nov 17 – 19 Texcare Asia China International Exhibition Center Beijing China

Nov 23 – 25 The 7th International Hotel Expo Hotel Expo 2011 Cotai Strip CotaiExpo The Venetian Macao Macao

Jan 11 – 13 Hotel Investment Forum India2012 Renaissance Mumbai Convention Centre Hotel Mumbai India

Feb 19 – 22 Gulfood Dubai International Exhibition Centre Dubai

March 20 – 23 HORECA Beirut International Exhibition & Leisure Center Beirut Central District Lebanon

April 9 – 12 Hotelex Shanghai Shanghai New International Expo Centre Pudong, Shanghai China

E v E n t s


FHM 2011 is a success on every level

Food and Hotel Malaysia 2011, held at the Kuala Lumpur Convention Centre between September 20–23, 2011, offered both exciting events and activities as well as unparalleled

networking opportunities for Malaysia’s food and hotel industry. With space selling out months before the show, FHM 2011,

Malaysia’s official food and hotel exhibition, recorded the largest amount of exhibition space sold thus far, with seven exhibition halls in total. This represented a 25% increase on the previous FHM show.

Incorporating Halal Food Asia 2011 and Bakery & Confectionery Malaysia 2011, the show attracted 17,835 visitors from 65 countries to the four-day event, which hosted 1,010 participating companies from 43 countries. A total of five International pavilions, from Austria, Korea, Taiwan ROC, Singapore and the US were also present, representing their respective culinary cultures.

Some of the big names in the industry at FHM 2011 included Rak Porcelain, Boncafe, Boh Plantations, Cooktek and Ming Fai International among others.

As with every FHM, the region’s largest culinary competition was held in conjunction with the show. The objective of Culinaire Malaysia 2011 was to set a higher culinary benchmark for Malaysia’s hospitality industry and to recognise and motivate individual chefs who excel in their field.

Also featured in FHM 2011 was a seminar hosted by the Malaysian Export Club on the subject of Malaysian halal certification. This seminar was designed for those who are interested in achieving this certification, particularly if they want to sell or export their products and services or be recognised as halal certified.

Coming nextFHM 201317–20 September 2013www.foodandhotel.com

E x h i b i t i o n s

AHCTnovember 201158

PATRONS

PLATINUM PARTNERS

GOLD PARTNERS

MEDIA PARTNERS

SUPPORTERS

An Official International Publication of BHN

PATRONSHilton WorldwideHyatt Hotels & ResortsJones Lang LaSalle HotelsMarriott InternationalPLATINUM PARTNERSCarlson/The Rezidor Hotel Group IHGJumeirah Group Oberoi Hotels & ResortsRCI Taj Hotels, Resorts & PalacesGOLD PARTNERSAccorChoice Hotels International InterGlobe Hotels Pvt. Ltd.ITC HotelsKeys Hotels, Resorts and ApartmentsMGM Hospitality Premier Inn India Pvt. Ltd.Starwood Asia Pacific Hotels & Resorts Pte. Ltd.The Leela Palaces, Hotels and Resorts Wyndham Hotel GroupMEDIA PARTNERS Asian Hotel & Catering TimesGlobal DestinationsGlobalHotelNetwork.comHospitality BizHotel AnalystHotel Interactive NetworkITP Publishing India Pvt. Ltd.Sleeper MagazineThe Indian Express Ltd.Traveltechie.com TravTalkTTG IndiaSUPPORTERSAAHOA (Asian American Hotel Owners Association) AH&LEI (American Hotel & Lodging Educational Institute) HAI (Hotel Association of India)IFC (International Finance Corporation)ISHC (International Society of Hospitality Consultants)ITP (International Tourism Partnership)An Official International Publication of BHNHOTELS’ Investment OutlookPatrons, Partners, and Supporters as of October 10, 2011

Renaissance Mumbai Convention Centre Hotel, Mumbai, India

Award Winners and Keynote Speaker

HIFI Hall of Fame AwardShriji Arvind Singh Mewar

of UdaipurChairman and Managing Director

HRH Group of Hotels

Keynote SpeakerRobert C. Broadfoot

Managing DirectorPolitical & Economic

Risk Consultancy. Ltd.

HIFI Aatithya Ratna AwardPriya PaulChairperson

Apeejay Surrendra Park Hotels

AC Times Nov.ad.qxp:Layout 1 10/14/11 9:53 AM Page 1

Exhibition growth in Vietnam

Vietnam’s foremost food and hospitality trade event boasted 26 percent more visitors this year. Food&HotelVietnam 2011 recorded an impressive 12,075 attendees, which included

trade visitors, exhibiting staff, competition judges and participants, and members of the media.

The number of trade visitors reached 9,860, a robust 26 percent increase from the previous outing.

More exhibitors were hosted — a total of 373 of them — 74 percent coming from 30 overseas countries and regions. Nearly 100 group delegations from leading enterprises in Vietnam came to the show, compared to 51 groups in 2009.

The exhibition specifically caters to the growing needs of Vietnam’s food and hospitality industry and visitors made special mention of this year’s range of latest products, equipment and services from the global marketplace.

Highlights included the second Vietnam Barista Competition, which saw 17 participants battle over three days for the coveted title of Vietnam’s best bartista. Nguyen Quoc Viet from Scoozi Coffee emerged as champion, securing his chance to represent Vietnam at the Asia Barista Championship 2012 in Singapore. And the fourth Vietnam Culinary Challenge, which saw over 80 chefs displaying their skills and creativity to compete over the three days. The Equatorial Hotel bagged most awards, including the Best Culinary Establishment and Dream Team Challenge, with Nguyen Van Truong Giang taking away the award for Grand Champion.

Vietnam’s Best Sommelier Competition was held for the first time this year and six of Vietnam’s sommeliers battled for top spot. Hoang Hong Ha, Banquet Manager at the Sheraton Hotel Hanoi clinched the title.

The competitions provide a platform to showcase skills, and to engage with other professionals and veterans, raising the standards of the coffee and culinary communities in Vietnam.

Food&HotelVietnam will return in 2013 for its seventh edition, from 25 – 27 September in Ho Chi Minh City.

Food & Hotel Vietnam 2011 Saigon Exhibition and Convention Center28 – 30 September 2011

www.foodnhotelvietnam.com


AHCTnovember 201160

Connect with us

Experience a true Hospitality Showcase in

Co-locating Shows: International Furniture Fair Singapore 2012/29th ASEAN Furniture Show | Deco Asia 2012

9 - 12 March 2012 • Singapore Expo

A subsidiary of: Supported by:Organiser: Official publication:Held in:Endorsed by:

www.HospitalityAsia.com.sg

IFFS unveils the inaugural edition of SingaPlural, which represents a celebration of design elements in the city, taking the form of a creative and inspirational journey with a unique design trail. From 9-11 March 2012, SingaPlural will feature bite-sized tours around key design hotspots in the city centre to showcase local furniture design talent. Held in conjunction with IFFS/AFS, SingaPlural will be open to both trade visitors and the public. Debuting for the first time alongside IFFS/AFS, the Hospitality.Design.Furniture. CONVERGE ASIA 2012 is a conference that brings you an unprecedented platform to discover and gain insights into the latest hospitality design trends, innovations and tap on new markets. For bookings and more information, please visit www.hdf.tpgi.org

Network and source at Hospitality Asia 2012 for a dynamic showcase of products, coupled with the latest developments and trends for the hospitality and contract manufacturing industries from Asia and beyond.

www.iffs.com.sg / www.decoasia.com.sg

Everything hospitality in Macau

Equipment and supplies, audio and lighting, entertainment performance, decoration materials, food and beverages, hotel operations and management and more will be at the seventh

International Hotel Expo at the end of this month.Drawing upon previous years’ experience, organisers promise a

dedicated, “ever-improving” platform to “stengthen communication and co-operation” within the hospitality industry.

Nearly 100 exhibitors, including repeat visitors from France, Japan, Pakistan, China, Singapore, Spain, the US, Hong Kong and Macau will showcase their latest products and services.

Products such as hotel equipment and supplies, furniture, food, wine, and coffee will feature strongly and services such as IT technologies are also represented.

The exhibition’s audience will include general managers, senior executives and procurement director levels as well as key management and decision-makers from global sourcing companies, renowned catering groups, property investment companies, design and architectural companies and service providers.

Particular reference is made to the whole Asia-Pacific region, but global representatives gather for this annual event as well.

Highlights this year include: The 5th Asian Hotel General Managers Forum, during which some 250 general managers and key executive directors representing various hotel and hospitality associations will unravel innovative management concepts, the latest industry trends and developments; key networking event The 4th Seminar on Cooperation between Hotels & SMEs; the Coffee Culture Workshop, which allows bartistas to demonstrate their techniques and foster the nurturing of coffee scene; and the Spa & Wellness Forum, which will explore the latest developments and introduce new ideas.

A number of awards ceremonies will also be held, including The Best Hotel Furniture Suppliers, Macau Int’l Lotus Cup Hotel Furniture Design Competition, GHM Best Business Traveler-Beloved Hotels and GHM Best Chefs.

International Hotel Expo 201123 – 25 November 2011 The Venetian Macao CotaiExpo

www.hotel-exhibition.com


AHCTnovember 201162

Chinese sauce manufacturer Lee Kum Kee’s director, Charlie Lee, tells Daniel Creffield why family values, belief and innovation have made the brand famous around the world

Charlie Lee, the director of Lee Kum Kee, has a fascinating story about the original creation of the firm’s most

famous product, oyster sauce. The tale goes that Lee Kum Sheung, Lee’s

great-grandfather and the company’s founder, was making a modest living harvesting and cooking oysters, which he sold from his home in Nan Shui, Guangdong.

“One night he forgot to remove the pot containing the thin white liquid remaining from cooking the oysters, so it sat for hours, slowly simmering over a low fire,” explains Lee. “In the morning he awoke to discover that the liquid had reduced to produce a rich, thick, dark sauce.”

So popular was this new condiment that in 1888 he established Lee Kum Kee Oyster Sauce House to mass produce it. And the rest, as they say, is history.

Whether this serendipitous story has become enhanced with its telling over the 123 years since is open to speculation, but one fact is beyond dispute – Lee Kum Kee has gone on to become unquestionably one of the world’s best-known and most successful Oriental sauce manufacturers.

source of the sauce

It has transformed itself from a small family firm to a multinational ethnic Chinese enterprise employing more than 4,000 staff, offering more than 200 sauces and condiments in over 100 countries.

LKK’s headquarters are in Hong Kong and the firm has five major production bases: in Xinhui and Huangpu in China, in Hong Kong, Malaysia and Los Angeles. The Xinhui factory is the largest operation, occupying 1,700 acres. In addition to oyster sauce the company produces soy, chilli, XO, cooking and dipping and menu-oriented sauces.

In spite of its strong international presence, LKK remains intrinsically a family-run concern, with a family council that currently consists of seven members. Family members are encouraged, says Lee, but not pressured, into joining the business.

“Not all family members will want to join the company. I remember my father saying to me, ‘I’ll pay you more if you come back and work for me!’,” recalls Lee. “My four siblings and I all studied different majors, which gave us a wide range of different skills to draw on.”

After majoring in chemical engineering

from the University of Southern California in the 1980s, Lee did decide to help his father, Lee Man Tat, to run the business.

Drawing on his training, he introduced modern technology and stringent quality control in the production process, and was instrumental, with the help of his family members, in diversifying its business.

“The family and the business have to co-exist,” explains Lee. “More structure and governance were introduced as the firm expanded. In those early days consultants were also brought on board to help organise board meetings.

“My father was not very educated but he had vision, he was open-minded and business-minded,” he says.

“There have been many issues and challenges over the years, but by continuing as a family we have coped while applying these same open-minded attitudes towards innovation and accepting change.”

LKK’s mission statement is “promoting Chinese cuisines worldwide”, reflected in the company’s logo – a bridge – “to bring Chinese culinary art to the West and to facilitate the cultural exchange between East and West through taste.”

In addition to his duties with the firm, Lee has a broader role in the wider world of Oriental culinary arts. He is vice-president of the China Cuisine Association and World Association of Chinese Cuisine and is keen to promote Chinese cuisines worldwide.

He now divides his time between LKK’s family office, his media work and representing the firm with various industry organisations. He swims every morning and spends time with his three sons, the youngest of whom he caddies for on a regular basis.

CeCeHoang

SimonMcHendry

SoerenHansen

NgaiHongKin

Preferred Hotel Group has announced the appointment of Ananya Narayan to area managing director of Asia-Pacific, Middle East and Africa. Narayan will continue to hold his current role as senior vice-president global strategy, for the company. With more than 16 years’ industry experience, and with the group since 2005, he previously held several roles for the Hyatt corporation.

Canadian national CeCe Hoang has been appointed to the newly created position of director of media services, Langham Place, Mongkok, Hong Kong. Prior to joining Langham Place hotel, Hoang was director of marketing communications for Harbour Plaza 8 Degrees.

Simon McHendry has also joined Langham Place as executive assistant manager – rooms. With experience stretching over 15 years, McHendry worked his way up in front office and sales at a number of its hotels worldwide. Born in the UK, he first came to Hong Kong in 2004 and most recently opened Langham Place, Beijing Capital Airport, as director of sales and marketing.

Meanwhile Langham Hospitality Group has appointed Sam-Erik Ruttmann as vice-president development (Middle East). Ruttmann has enjoyed a career spanning 30 years in the luxury hospitality sector, and his most recent appointment was regional vice-president of development for a Thai-based hospitality brand. He has worked in Indonesia, Kuwait, Finland and Thailand.

Langham Hospitality Group has also recruited Danish national, Soeren Hansen, to the new position of vice president – food and beverage projects. He will establish new restaurant, bar and dining concepts for all hotels under development. His extensive experience includes senior positions with major hospitality groups in Asia.

The Hyatt Regency Hong Kong’s Sha Tin’s 18 restaurant has welcomed new chef de cuisine Ngai Hong Kin. With over 30 years’ experience, Ngai has worked in numerous renowned restaurants and on a number of occasions been seconded to Asian cities including Shanghai, Taipei and Tokyo to start up Chinese restaurants and promote Cantonese fare.

AnanyaNarayan Sam-ErikRuttmann


a p p o i n t M E n t si n t E r v i E w

WinnieChiu

DillipRajakarier

MarkusMüller

PeterFrench

ChuiYueBond

SuphawanManasirphan

TomMeyer

NoppadolNuchcharoenFritzSommerau

HansHeijligers

LeanneHucker

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Kosmopolito Hotels International (KHI) has announced the appointment of Chui Yue Bond as chief financial officer, based in KHI’s Hong Kong corporate office. Chui previously held senior roles in leading international professional services firms such as Deloitte Consulting (Hong Kong) Limited, PricewaterhouseCoopers LLP and Ernst & Young LLP in Toronto, Canada.

KHI has also announced Winnie Chiu’s appointment as president of Kosmopolito Hotels International. She has been an executive director at KHI since June 2010 and was most recently chief strategy officer. Chiu was previously with Hong Kong-listed Far East Consortium International as director of property development.

Minor Hotel Group, a hotel owner, operator and investor, has announced the promotion of Dillip Rajakarier from chief operating officer to chief executive officer. Rajakarier joined the group as chief financial officer in March 2007 and is tasked with growing the group to 150 hotels within the next five years.

Fritz Sommerau has become general manager of the Prince Hotel, Hong Kong. A Swiss national and graduate of Ecole Hôtelière de Lausanne, Sommerau is a veteran of the Asian hospitality industry, having held positions at Mövenpick Hotels International, The Peninsula Group in Hong Kong, Manila and Beijing and, for the past 23 years, head of hospitality services at The Hong Kong Jockey Club.

Pan Pacific Hotels Group has announced the appointment of Hans Heijligers as area vice-president operations – Singapore. He will also helm Parkroyal on Pickering, when it opens in 2012. A Dutch national with close to 30 years of hospitality experience spanning 10 countries, Heijligers has worked at leading hotel chains including Marriott, Hyatt and InterContinental.

Hilton Worldwide has announced the appointment of tara Hanrahan as regional spa operations manager – Thailand, based at Millennium Hilton Bangkok. In the newly created role, Hanrahan will manage and oversee all aspects of operations in Thailand. She brings more than ten years of experience and was most recently spa director at Conrad Sanya Haitang Bay and Doubletree by Hilton Haitang Bay, China.

Trisara Phuket has appointed Leanne Hucker as director of sales and marketing. With over 12 years’ experience in hospitality and global sales, Hucker will be responsible for developing business across all market segments Her most recent appointment was with the Jumeirah Group in the United Arab Emirates as associate director of cluster leisure sales for six properties in Dubai. Mövenpick Hotels & Resorts has announced the appointment of Markus Müller as vice-president sales and marketing Asia, based at its international sales office in Bangkok. Müller has 17 years of international hospitality experience in sales, marketing, branding and operations with some of the world’s leading hotel companies.

Raffles Hotels & Resorts has appointed Peter French as regional vice-president Europe, Middle East and Africa. French will continue his role as general manager for Raffles Dubai and take on operational responsibility for Royal Monceau-Raffles Paris and Raffles Praslin Seychelles, as well as new Raffles hotels under development in EMEA. The Rest Detail Hotel, Hua Hin has made two new appointments. Culinary director Noppadol Nuchcharoen has 36 years of local and international experience, and comes to his new role from his previous position as executive chef at Spring Sea Resort and Spas in Cha-am, Petchaburi.

Meanwhile, the new spa manager is Suphawan Manasirphan who has 11 years in the industry and has worked in Australia, the Maldives, British West Indies and Vietnam. She holds a Diploma of Therapeutic Massage and Hydrotherapy from the Florida State Board of Massage.

tom Meyer has joined InterContinental Bali Resort as general manager and area general manager. Australian born Meyer has almost 30 years’ industry experience and has worked in Sydney, Singapore, Manila and Hong Kong. He was most recently director of operations and area general manager of Dubai Festival City.

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