Published since 1976

Vol 36 september 2011

CAVIAR Will farming ensure a golden future for the luxury food?
GET CONNECTED Hotel design reflects guest demand for in-room Wi-Fi

hong Kong sAR china singapore Malaysia Thailand Rest of Asia

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

IN MALAYSIAS SIGHTS Targeting business travellers

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elcome to a bumper September issue of AHCT! Recruiting and retaining quality staff has always been a contentious issue in the hospitality industry, and never more so than in the face of Chinas unparalleled hotel building boom. But is the accompanying demand for staff fueling poaching and unrealistic pay demands in what is a strong sellers market? We speak to the specialists.

In our market report we look at how Malaysia is targeting big-spending visitors, while in the technology section we investigate the latest innovations in revenue/yield management. This months design feature examines the evolution of the hotel room no surprises to find out its all about comfort, but connectivity is now towards the top of the list as well. Remember, we want to hear how those

working in hospitality feel about the constant changes going on in the industry, whether they are subjects under the spotlight in this months magazine such as recruitment and maximising revenue or other issues. Please do send in your comments and suggestions.

endoRseMenTs
EDITOR Daniel Creffield DESIGN bY Koon Ming Tang production@thomsonpress.com.hk CONTRIbuTORS Victoria Burrows Zara Horner Muuniandy Jegathesan Euan McKirdy Jane Ram Ruth Williams ASSOCIATE PubLISHER Sharon Knowler sharon@thomsonpress.com.hk ADVERTISING SALES MANAGER Roxane Aghilone roxane@thomsonpress.com.hk CIRCuLATION ExECuTIVE Becky Chau enquiries@thomsonpress.com.hk CHAIRMAN JS Uberoi DIRECTOR Gaurav Kumar
hong Kong hoTels AssociATion hong Kong chefs AssociATion fedeRATion of hong Kong ResTAuRAnT owneRs bAKing indusTRy TRAining cenTRe The fedeRATion of hong Kong hoTel owneRs AssociATion of ThAilAnd

AssociATion of inTeRnATionAl hoTelieRs shAnghAi

singAPoRe chefs AssociATion

hong Kong bAKeRy & confecTioneRy AssociATion

hong Kong MAiTRe dhoTel AssociATion

singAPoRe hoTel AssociATion

hong Kong bARTendeRs AssociATion

shAnghAi chefs AssociATion

MyAnMAR chefs AssociATion

MAlAysiAn AssociATion of hoTels

MAcAu hoTel AssociATion

club MAnAgeRs AssociATion hong Kong

AsiAn Hotel & CAtering times is publisHed montHly by tHomson press Hong Kong ltd (tpHK) The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the publication. Whilst every effort has been made to ensure the accuracy of information contained in this publication, no responsibility can be accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or printers errors, inaccuracies or changes howsoever caused. The editors reserve the right to edit any material submitted at their discretion. All materials published remain the property of TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence should be addressed to The Editor, Asian Hotel & Catering Times, Room 1205-6, 12/F, Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong. Tel: (852) 2815 9111 Fax: (852) 2851 1933. Fantasy Printing Ltd. 1/F, Tin Fung Industial Mansion, 63 Wong Chuk Hang Road, Hong Kong. All rights reserved (c) 2011 Thomson Press Hong Kong Ltd

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CONTENTS
Volume 36 September 2011

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TECHNOLOGY Growing profits by managing systems DESIGN Creating guest rooms for comfort and connectivity FOOD How caviar farming is making this luxury product more accessible and fish friendly

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Texcare Asia 2011 previewed Thaifex 2011 previewed INTERVIEW Martin Allies of Cafe Deco Group talks mergers APPOINTMENTS Whos moving where

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Farmed caviar
cover photography courtesy of Mottra

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37 11 21 57 9 76 80 45 22 & 23 41 59 33 61 73 7 77 75 43 74 IBC 31 78 65 79 55 OBC 51 35 13 29 53 IFC 27 16 & 17 47 39 49 67 19 15 25

NEWS INDuSTRY Steaks n cigars; Japans online recovery; Anantara gets IDeaS CuLINARY Fresh croissants; Pearlescent liqueur; gelato mooncakes PRODuCT Eco-friendly dishwashers and bed linen; Royal chairs MANAGEMENT Dealing with people poaching, inflated salaries and local skill sets MARKET REPORT Malaysia: trying to attract the tourist big spenders

Advertisers Index
A/S Wodschow & Co ADA Agon Hotels and Resorts Alpha International Andy Mannhart Annapoorna Asian Seafood Expo Bentley Boncafe Caviar Azovka Cooktek Easy RMS FHA FHC Global Search International HIFI HK International Wine & Spirits Host Milan Hotel Expo Macau Hyperlux iDeaS IHMRS Incentient International Furniture Fair Singapore IPSO Jensen Liquid Assets M.Schaerer Manitowoc Meiko MIWA Moet Hennessy Diageo HK Ltd Monin Pevonia Rancilio Santos Tequila Corralejo Thaifex Top Hoteliers WMF Zieher

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Selling Malaysia
Eco-laundry
44 Sourcing seafood trends in sustainability DRINK Classic cocktails are making a comeback, but fruit rules the mixer EQuIPMENT How green is your laundry? Chefs get inducted EVENTS AND ExHIbITIONS Events calendar

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October Spa & spa amenities Macau market report Security Dairy Wine Tabletops November Loyalty programmes Hong Kong market report PMS Hotel design Meat Whisky Tea & coffee

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The 2008 terrorist attacks in the city left hundreds dead, but the recent explosions were low intensity and not targeted against foreigners. Nevertheless, hotels remain on alert: Just like being as environmentally friendly as possible is now important to most hotels, in Mumbai security is a priority, too, Shukla points out. The Four Seasons hotel records relatively low figures for leisure guests only around five to 10%. Total guest numbers are split 30-35% domestic travellers, the remainder being foreign, which is a reversal of most other hotels due to the profile of customers from senior management to ownership level, who tend to be foreigners. The hotel is now going through stage two of its construction plans, which include the addition of a ballroom and the construction of the Four Seasons residences, as well as the expansion of the hotels meetings spaces, which the property hopes to benefit from quickly as Mumbai suffers a shortage of facilities for the meetings industry. We dont have extensive MICE business only 10 to12% but we expect this to grow when we have the extended facilities. There is not enough space for events in Mumbai, for corporate seminars and training programmes and so on, but also for weddings, birthdays and anniversaries. Social events are a major contribution to MICE bookings here. The wedding market in particular is a juggernaut with deep pockets, says Shukla.

Heavyweight wine cellar brings in the gold

The pride of one of Hong Kongs most prestigious wine lists, a 1945 Chateau Mouton Rothschild Jeroboam, has been snappedup by a tycoon from Beijing. For a cool HK$2.8 million (around US$360,000). Its restauranteur Harlan Goldsteins priciest sale since opening his Lan Kwai Fong restaurant Gold. One of only 24 such rarities in the world, the collectors item headlined Golds wine list under the aptly-named category Crazy Stuff where wines start from HK$15,800 (US$2,026). Other collectors items include a 1961 Petrus Pomerol at HK$148,000 (US$19,000) and DRC Romanee Conti Grand Crus (1985 & 1971) from HK$180,000 (US$23,000). I know the food and the taste and textures of everything on the menu and its my goal to have my diners take a mind-blowing culinary journey of drinking wine and eating food, Goldstein says. From a friendly Shaw & Smith Sauvignon Blanc, to a more serious Wente Riva Ranch Chardonnay, Peter Michael la Carriere Chardonnay, Jermann Chardonnay or Giaconda Estate Vineyard Chardonnay, or Cabernet Sauvignon, Goldstein says, I love researching and discovering new treasures to constantly add to the wine list. I think many restaurants do it backwards, offering customers the wine list first [then] the food. But it should be the other way round. And when the wine and food matches, it blows your mind. My biggest pleasure is to see good food paired with good wine.

Hugos chefs table and the restaurants head chef, Richard Sawyer

Eat and greet

The Hyatt Regency Hong Kongs European restaurant, Hugos, has introduced a chefs table. Diners will be able to enjoy a personalised menu featuring seasonal ingredients, and can discuss any aspect of the meal with the restaurants head chef, Richard Sawyer, and the ideas behind his culinary creations. Prior to joining Hugos, Chef Richard worked around the world, including at two Michelin-starred restaurants in London. The chefs table is taking place in Hugos private dining room, which has a capacity of up to 12 people. A six-course menu will be tailor-made and priced at around US$165 per person.

Mumbai focus
By Victoria Burrows
While Mumbai hotels have seen a drop in the number of leisure visitors over the past five to 10 years, the numbers of corporate travellers are increasing. Security remains a key issue for new and existing hotels, even though the July bombings only made a small impact on visitor numbers to the west India city. Behind the shift in demographics is Indias improved infrastructure and economic strength, according to Sanjeev Shukla, director of marketing at the Four Seasons Hotel, Mumbai. A decade ago, travellers wanting to visit Kerala, Rajasthan and other big tourist areas had to fly in via Mumbai or Delhi, meaning these cities benefitted from leisure traffic that was not meant for these centres. But now leisure destinations have their own connectivity, he says. The economy has also grown so more visitors are coming here for business. Delhi generally sees about 30% leisure travellers and 70 percent corporate, while the split is 85% corporate and 15 percent leisure in Mumbai. The city sees all levels of travellers, from those with a US$50 a day budget and those with no budget at all. The three bombs that exploded in Mumbai on July 13 this year made only a slight dent in bookings in the immediate two weeks after the attacks, when foreign guests who had booked rooms took on a wait and watch attitude, according to Shukla.

India and China presence boosts PATA Travel Mart

Latest figures from the Pacific Asia Travel Association (PATA) show India and China outbound markets are growing at around 12% per year. Bearing out these figures, 30 India buyer organisations and 40 from China have registered for this months PATA annual Travel Mart (PTM). Of the 77 seller organisations from India, 31 will be first-time exhibitors from 10 states. Chinese participation comes from the tourism administration bodies of Chengdu, Guangzhou, Hainan, Hebei, Henan, Kunming, Nanjing, Qinghai, Shenzhen, and the China National Tourism Administration, as well as private sector hotels and tour operators. A total of 310 buyer delegates from 228 organisations in 51 markets have registered. The mart provides a platform for buyer-seller negotiations, first-hand experiences of new products and services, interactive workshops, a dedicated boutique and luxury hotels pavilion,and expert briefings to help build better business decisions. All PTM buyer delegates have been vetted by an independent buyer selection committee to maximise successful contracting opportunities. The ratio of confirmed buyers and sellers means that PATA can guarantee 38 appointments to the vast majority of sellers. The largest number of buyers at PATA Mart will be from the European market, which is currently booking a lot of new business in India, Sri Lanka, Nepal and the Maldives.

Goldsteins HK$2.8 million tipple

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Grand Hyatts sumptious cigar room

Grand Hyatts steak n cigars

Growing MICE
Great Hotels of the World, the Londonbased global hotel sales and marketing alliance, has reported an 89 percent year-on-year to June increase in meeting and incentive enquiries. The trend signals healthy growth in the meeting and incentive market and is predicted to continue throughout the rest of the year and into 2012, says the company. But, Enquiries are from a mix of agency and direct corporate buyers, mainly from France, UK, Ireland and Germany. [And] the most requested destinations for meetings and incentives are Spain and the UK but we do get demand for emerging destinations such as Seoul, Montenegro and India. Other reported MICE trends include shorter lead times and increased value as companies start to invest again. Price and flexibility appear to be key.

Aiming high: IHG is profiting in Asia

Hong Kongs Grand Hyatt Steakhouse has opened a cigar room. Offering an intimate and stylish space, which features a cigar shop and a cigar tasting lounge, the newly opened cigar room is a one-stop service for cigar lovers. Open from 4pm to midnight Monday to Saturday, the cigar room is decorated with dark wood furniture and leather sofas and armchairs, and has a panoramic view of Victoria Harbour and the city skyline. Providing a 24-hour temperature and humidity-controlled cedar wood humidor for cigar storage so that guests may store and age their cigars in the lockable cigar cabinet, the rooms retail outlet sells premium and luxurious cigar brands as well as a variety of cigar accessories from Siglo, Porsche Design, Dunhill and Elie Bleu.
Singapores deputy secretary-general Heng Chee How with Patrick Fiat, RPs general manager

Akatsuki on Koh Samui

Akatsuki Resort is the latest property to open on the scenic western coast of Koh Samui, Thailand. Tucked away on the secluded and picturesque Lipa Noi Beach, the new resort accommodates group bookings for 15 guests at a time, or 17 at capacity. The resort is available for privateuse only, and comes complete with four pools, on-site spa, concierge team, private chef, personal guide, driver and butler, as well as entertainment and relaxation spaces. Akatsuki is the mastermind of Tokyo-based architect, Riccardo Tossani who has fully-integrated his philosophy of living with nature into the design of the property. With minimal dependence on artificial energy, it is built entirely from recycled wood, and uses natural ventilation and shade.

The older the better

Singapores Royal Plaza on Scotts (RP) is the first hotel to be acknowledged for its re-employment and agefriendly employment efforts. RP has adopted five key focus areas to attain sustainable and scalable re-employment practices: aligning HR policy to expand

job opportunities for older workers; performance-based remuneration to maintain cost competiveness of older workers; job re-design efforts to make workplaces age-friendly; workplace health programmes to help older workers stay fit and healthy; and continuous education and training to enhance the employability of older workers. Singapores ageing population calls for companies to constantly retain the mature workforce and the hotel also has flexible work arrangements so mature employees may spend more time with their family; a buddy system for all newly hired mature employees; health and well-being monthly workshops; and social activities such as visits to charity homes, grooming workshops and friendly departmental competitions, which serve as a platform for interaction and bonding. Lastly, the staff cafeteria provides a health-conscious menu with less salt and less oil and daily fruits.

IHG profit growth as trading environment improves

InterContinental Hotels Group (IHG) is recording strong interim results to end June with RevPAR and rooms growth and a 31% profit increase. Having opened 122 hotels and signed more deals into their pipeline than any major competitor, IHG says business in its midscale hotels attracting domestic travellers is up 80% and that AsiaPacific (excluding Japan) had a first half RevPAR growth of 7%. Greater China is up 12.7% and the Holiday Inn relaunch is delivering sustained outperformance. Property sales have realised US$140 million profit in the first half of the year, during which time IHG signed 4,978 rooms in 22 hotels: nine in Greater China; four in India as part of the deal with Duet Hotels India; six in Indonesia and three hotels in Thailand. Total gross revenue from hotels in IHGs system is up 9% to US$9.6 billion.

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The cube effect of St Regis, Tianjin

New benchmark for luxury in Tianjin

The one million yen cheque will be invested in online communications

St. Regis Hotels & Resorts has announced the newest addition to its rapidly growing Asian portfolio of hotels, The St. Regis Tianjin, scheduled to open in October 2011. The 276-room St. Regis Tianjin is located in the prestigious Heping district, within walking distance of the business and financial centres and the bullet train to Beijing, which takes 30 minutes. The hotel boasts the largest presidential suite in Tianjin. Showcasing architecture by Skidmore Owings and Merrill, the18-floor building is constructed of steel and glass in the shape of a hollowed cube with interior design by KCA International. The hotel will offer 240 guest rooms and 36 suites. F&B outlets will include modern French brasserie Riviera Restaurant for a contemporary Parisian bistro experience; Promenade provides Italian and Mediterranean menus, including its signature dish Pizza by the meter; while Yan Ting specialises in Cantonese cuisine, including the only 24K silver and gold menus in Tianjin for celebrating wedding anniversaries. Decanter is for wine enthusiasts and connoisseurs.

Anantara is getting IDeaS

Pricing and revenue management software, services and consulting firm IDeaS Revenue Solutions has announced a new partnership with Anantara Hotels, Resorts & Spas, as the hospitality company moves to capitalise on growth within the retail travel market. Thai-based Anantara, which operates 15 hotels in the AsiaPacific, Middle East and Indian Ocean regions, with seven more hotels set to open by the end of the year, has opted to install a mixture of the IDeaS Forecasting Management System (FMS) and the IDeaS Revenue Management System (RMS) in properties. Anantaras Philip Schaetz, vice-president revenue management, commented, What really drew us was how the systems provide an indication of the opportunity costs of selling any given amount of our business at a wholesale price. This is particularly inspiring as the resort market is traditionally driven by wholesale. We are becoming more competitive to inbound inter-Asian markets overall, and can optimise our business mix.

Japan stages recovery online

PATAs Japan Appeal Support cheque for one million yen (US$102,000) has been invested in online communications, the country arm of the organisation has announced. The funds are at the centre of a new campaign to spread accurate information about the Tohoku region of Japan, which includes the areas most affected by the earthquake and tsunami. Kanji Saito, general manager of Tohoku Tourism Promotion Organization said: We are using this donation to dispatch accurate and updated information in multiple languages via our homepage so that tourists around the world can visit Tohoku with a sense of security. He added: We believe tourism should be a key factor in revitalising the Tohoku region. Tohoku Tourism is in the process of developing a multilingual website to enhance its global online presence and its e-marketing activities. PATAs Strategic Intelligence Centre noted that inbound and outbound travel in Japan are showing signs of recovery. According to the latest estimates from the Japan National Tourism Organization (JNTO), the number of Japanese outbound travellers in June 2011 was down by less than 3% year-on-year, compared to a drop of 8.4% year-on-year in May 2011. International arrivals to Japan decreased 36% in June, year-on-year, an improvement on a drop of 50.4% in May. Visitor arrivals from Korea (ROK), a major source market, dropped 42% in June compared to 58.3% in May. Visitor arrivals from the UK to Japan were down 42% in April. By June, however, the numbers had recovered to just 30% behind the comparative 2010 numbers.

Anantara Kihavah is to use IDeaS to boost performance

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Michael Sengol (second from right) with the Meritus team

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Award-winning boutique hotels group, Grace Hotels has announced its entry into the Asian market with the acquisition of Beijings Yi House Hotel. It will re-launch as The Grace Beijing. Part of family-owned global conglomerate, The Libra Group, Grace Hotels says there will be more acquisitions in Asia-Pacific in the coming years.

Sterling Hotels, a member of the Preferred Hotel Group, has announced its first member in Cambodia: the Independence Hotel, Resort & Spa in Sihanoukville. The sevenstory property opened in 1964 as Sihanoukvilles most luxurious and elite accommodation with an interior designed by King Norodom Sihanouk, the ruler of the Kingdom of Cambodia during that era. Restored to its former glory in 2007, the resort currently offers 88 guest rooms, with seven villas and a spa to open by the end of the year.

The newly-named Grace Hotel, Beijing Gold award winner, executive chef Ko Chi Man

Awarding local cuisine

Executive Chinese chef of Hong Kongs Regal Palace, Ko Chi Man, has received the gold award in thick soup and rice categories in the Hong Kong Tourism Boards 2011 Best of the Best Culinary Awards. This year marks the 10th anniversary of a competition that showcases signature cooking skills of local Chinese chefs. Chef Ko prepared braised fish soup with egg white and carrot and fried rice with baby dried shrimps and ham. Chef Ko has been with the Hotel since 2004 and was appointed as executive Chinese chef last year.

The Singapore Human Resources Institute (SHRI) awards has named Meritus Hotels & Resorts Michael Sengol Leading CEO of the Year. The awards mark successes and accomplishments in the HR arena. In April this year, Sengol was also recognised with a Lifetime Achievement Award at the Asian Gastronomic Awards of Excellence 2011.

Grand Hyatt has announced a 2012 opening for Kuala Lumpur. The 412-room hotel will have over 33,000 square feet of meeting and event space. This will be the third property for Hyatt in Malaysia, the others being Hyatt Regency Kinabalu and the Hyatt Regency Kuantan Resort.

Winning with blue, Herve Lemonon, executive pastry chef, Grand Lapa, Macau

Herve Lemonon, executive pastry chef of Grand Lapa, Macau, has won the gold award for the Pastry Bakery Showpiece at the 2011 Philippine Culinary Cup in the World Food Expo. Lemonon won with his showpiece a half portrait of a lady in blue. Chef Herve has worked at the hotel for 22 years. Meanwhile, executive chef, Lau Chi Kit of Hong Kongs Harbour Plaza Hoi Yat Heen Chinese restaurant was awarded the silver award in the Dim Sum category. In the finale, 10 participants competed in categories including dim sum, rice, thick soup and vegetable. Chef Lau showcased his dim sum and dessert combo, which consists of steamed shrimp dumpling, deep-fried mashed taro stuffed with whole abalone and chilled strawberry jelly filled with Cointreau orange juice.

The new U Resort in Bali U Paasha Seminyak Bali will open its doors early in 2012. The 103-suite property is the latest for the self-styled bijoux deluxe hotel brand, which aims to blend local heritage design accents with modern amenities and services particularly targeting the experienced traveller.

Silver award winner, executive chef Lau Chi Kit

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Fuelled by the interest generated in Bali by the movie Eat, Pray Love, Indonesias best-known isle is experiencing an upsurge of investment in luxury hotel branded villas, according to regional hospitality consulting firm, C9 Hotelworks. Managing director, Bill Barnett says branded hotel villa sales in Bali have outpaced regional resort destinations such as Phuket and Koh Samui, with Bulgari, Banyan Tree, Alila and Starwoods W brand leading the trend. The Khiri Travel Group has opened in Myanmar. The group currently has seven offices in Thailand, Cambodia, Vietnam and Laos. Khiri Travel, through its charitable arm, Khiri Reach, supports several community initiatives across the four countries and it will soon announce help for a community cause in Myanmar.

W Bali villa retreat

Starwood Hotels & Resorts Le Meridien resort on Koh Samui is scheduled to open on September 1, 2011. The 77-guest room and villas property has been developed as part of an agreement between the hotel group and Chinese design company, GuRich.

Winefuture 2011 will be held in Hong Kong

The Erawan Group has reached an agreement with Starwood Hotels & Resorts to rebrand its resort on Koh Naka, Phuket to The Naka Island, and part of Starwoods Luxury Collection brand. The resort is scheduled to reopen in November this year. The rebranding is a part of a strategy to enhance returns from existing assets, the company explains, and will require an additional investment of US$3 million.

Straddling the sandy beaches Singapores Sentosa island and the lush terrain of Mount Faber, The Bay Hotel is a new property aimed at both business and leisure travellers. The 333-room property is set to open by the end of this year.

Myanmar: still untapped

Hong Kong has been named as the venue for Winefuture 2011. The second edition of this international summit will be hosted at the Hong Kong Asia World-Expo from November 6 to 8, 2011. Renowned wine personalities Robert Parker, Jancis Robinson MW, and Pancho Campo MW as well as film director and winemaker Francis Ford Coppola and other wine professionals will lead unique tastings, and industry forums. Organised by The Wine Academy of Spain, Winefuture 2011 will bring influential industry experts together to discuss the challenges and opportunities facing the business side of the wine sector; sales, communications, marketing, trends, and economics.

Utell Hotels & Resorts, part of Pegasus Solutions added more than 10,000 rooms to its portfolio in June, including five-star and major destination properties. More than 40% of this growth happened in Asia, including more than 20% of the growth from new five-star properties. Additions in the Asia-Pacific region range from three Constellation Hotels in Australia to two Jinling Hotels and seven Zhejiang New Century Hotel Management Company properties in China. Avenues World added four properties in India. Five Japan Ryokan properties joined, and another Seekda hotel was added to the portfolio in Japan.

Angsana Hotels & Resorts, the sister brand of Banyan Tree, is set to open two new properties, one in Mauritius and another in Hangzhou by the end of the year. Angsana Balaclava will represent the brands first foray into Mauritius and is a 49-suite boutique property situated on the waters of Turtle Bay. Angsana Hangzhou is similarly diminutive, with 59 rooms incorporating Chinese elements such as carved wooden panels and balustrades.

Le Meridien Taipei has been named Best Business Hotel in the Taiwan, China and Macau region in the National Geographic Traveler Chinas 2011 Annual Travel Awards. The brands first hotel in Taiwan places special focus on contemporary art and cuisine.

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Supply and demand?

The unprecedented growth of quality hotels throughout China means qualified and trained staff are in high demand. Daniel Creffield speaks to recruiters and employers about people poaching and artificially inflated salaries

In China, demand is outpacing supply overseas candidates are being attracted to the market, given slow progress in [their] home markets talk of new hotel openings in China dominate the pages Darryl Agon, Hospitality Recruitment
Darryl Agon, Agon Hospitality Recruitment: Operators are scrambling for staff

arryl Agon, executive director of Agon Hospitality Recruitment, says that with the growth of hotels, especially in China, operators are scrambling for staff. This has resulted in a lot of turnover within the industry, he stresses. And compared to some hoteliers with kangaroo fever, those with more stable employment records of demonstrating loyalty not to be confused with complacency have become hot commodities as owners and operators are looking for stable people they can grow their businesses around. Providers of executive recruitment services for over a decade, Agon has one of Asia-Pacifics most impressive databanks of hospitality talent. However, Agon admits that even a good reputation and solid industry knowledge is not protection from the exponential growth in staff demand he has observed. Certainly in China, demand is outpacing supply. Even a lot of overseas candidates are being attracted to the market, given slow progress in [their] home markets. Pick up any travel magazine or [look on a] website, and talk of new hotel openings in China dominate the pages.

Rapid career advancement

One upshot, he adds, especially for employees, is the opportunities for rapid career advancement. A good externality of this is that a lot more opportunities open up for staff and career paths can be fast-tracked for those with the right attitudes and relevant experience. One recruitment specialist who can empathise with this perspective is Ren J.M. Schillings, managing director of Top Hoteliers, the first executive search firm to focus on hotel and

hospitality recruitment in China as a specific market. Recruitment in China suffers from a lot of conventional ideas about how hotels traditionally recruited management and young potentials, Schillings believes. The age-old adage that if you join an international hotel brand and work hard for them, a world of opportunities and life-long employment awaits you is outdated. He adds that location is a very strong factor when potential candidates consider a job opportunity, but that the position offered and the salary should be in line with the expectations (and not always with the ability). And that while hotel companies must and do engage in elevator programmes and work with schools and universities to bring in new blood, the new generation Chinese hoteliers are not willing to work in rank-and-file positions for five to 10 years before reaching supervisory, or management level. The drive to localise management positions, and groom future GMs was started perhaps too late in China. So a whole generation of hoteliers who now would have the age and maturity and 15 to 20 years of experience working in hotels is lost, and came in any case from a very small base of the first international hotels that opened in China in the 1990s, Schillings believes. Localisation is a must for every international company wanting to play a role in China, versus a continued influx of expatriates to China, Schillings says. In the last four to five years, the drive to localise became a rather politically correct phenomenon, Schillings adds, a sort of positive discrimination where Chinese hoteliers were often promoted to positions based on their nationality and the need to localise, rather than on merit. However, due to the sheer growth of the number of hotels in

China, once promoted a Chinese national could expect the next promotion and salary increase within one year, due to constant job offers from other companies. We have in many cases started recommending foreign expatriates again for positions for which there is simply too little supply or Chinese nationals able and willing to take up the position. A lot of hotel managers complain that staff keep leaving due to better offers. However, these offers are part of a supply and demand factor, and it is hard to resist and easy to participate in this race. Schillings believes that currently most hotel companies are opening more hotels than they can handle, in terms of the management they have available. That leads to unstable work environments with an increased failure rate for managers who are thrown into the deep. As an executive search firm, we cannot produce more and new hoteliers. We identify the potentials and offer them a move from one company to another.

Priority to employees

The criteria, therefore, is no longer so much what the client or hotel expects, but what potential employees expect. We certainly have to scrutinise our clients on their attractiveness as an employer, apart from conventionally scrutinising potential candidates abilities and track record, Schillings says. Andrew Chan is CEO of TMS Asia Pacific, one of the largest specialist travel, tourism and hospitality recruitment and HR consultancy firms in the region, covering Australia, New Zealand, Singapore, Thailand, Dubai, Hong Kong and China. Chan says your view of whether the Asia-Pacific recruitment industry is in good shape depends on which side of the fence youre sitting on. With the positive economic sentiment in Asia, we have seen a strong demand for frontline candidates as organisations look to build their talent pipeline and gain market share. This has resulted

we were the first international hospitality recruiter to open an office in Mainland china in 2004. with our local presence and many years of experience in the area, we are most familiar with the needs of our industry. our clients are the major international 5* hotel chains, well-established local hotels and top restaurant & catering operators.

Hong Kong Shenzhen Beijing

our clients are constantly looking for local talent, Mandarin speakers and expatriates with Asia experience. feel free to send your resume to any of our consultants. your resume will be treated with respect and confidentiality. you will always get a personal reply. for current jobs, visit our website: http://www.tophoteliers.com

MAINLAND CHINA OFFICE world finance center, Tower b, # 1205 4003 shennan east Road, shenzhen 518001, guangdong, PR china Tel: (86) 755-2559 6216 fax: (86) 755-2559 6715

BEIJING OFFICE wanda Plaza, building # 5, Room 1605, 16/f 93 Jian guo Rd., chaoyang district, beijing, PR china Tel: (86) 10 5820 8922 fax: (86) 10 5820 8924

HONG KONG OFFICE Room # 1211-1212, 12f, Tower 2, silvercord Tower 30 canton Road, Tsim sha Tsui, Kowloon, hong Kong sAR Tel: (852) 3488 3738 fax: (852) 2377 1139

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There is a lot of competition from other employers for good people Jeff Ross, h-g-r
Rene Schillings speaking at a hotel management forum

time experience in China, especially when the wages are low, and the conditions often poor. Hilton Guangzhou Tianhe general manager, John Burger takes an equally realistic view of the situation, suggesting that the recruitment industry in the Asia-Pacific region is currently a golden age for employees but an ice age for employers. Undoubtedly, the hospitality industry recruitment in China is always a challenge and becoming an area attracting increasing attention not only locally but globally, Burger says. With the massive development pipeline for all key players in the arena, the size of the existing labour pool is not able to cope with the surging demand for quality people. As far as I am concerned, supervisor or mid-management are presenting the biggest challenges when it comes to recruitment and talent retention. The industry veteran also believes that with the demand for qualified staff outstripping supply, salaries can become artificially inflated.
Jeff Ross of Hospitality Graduate Recruitment

For example, the number of five-star hotels in Guangzhou has doubled within the last five years. We will witness another 10 to 11 five-star international hotels open either this year or in 2012. The labour supply market does not [match] the demand. Burger says that this has already impacted on salaries and benefits and is debatably the deciding factor for people to join international hotel chains. As in my hotel, we are not only offering a competitive remuneration package but more importantly the resources and human capital investment to help them excel and grow quickly within the organisation. Our hotel is never going to compete purely on salary basis while I do respect the fact that the labour costs are rising across all business sectors in China. I believe the real challenges come in how well you retain good people and build the team together. He adds that a high turnover ratio has become characteristic for the hotel industry in China, and while expatriates still hold a significant number of senior management positions, recent trends show that all [market] players are investing tremendous efforts to develop local talent. And he agrees with Schillings of Top Hoteliers that there is a continuing drive to localise. I am convinced that the brightest minds will continue to contribute in this fast-growing market, Burger says. Taking my team as an example, three out of my four functional directors are Chinese nationals.

John Burger, Hilton Guangzhou Tianhe: A golden age for employees but an ice age for employers

in a candidate shortage across the industries and frustrations for hiring managers. He adds that the sector has predominantly been driven by China and Macau in recent times, with a plethora of new and exciting developments that continue to change the industry landscape. Asia-Pacific has no doubt benefitted from the new hotels sprouting up right across the region, helping to make this the most dynamic region to work in the hospitality industry. The two new integrated resorts (IR) that opened in Singapore last year added some 20,000 jobs to the market and similar IR projects planned across the region are bound to have the same job flow-on effects. Chan agrees that staff across the region especially China have been fast-tracked to accommodate gaps, and employers are constantly forced to rethink staff selection criteria just to fill the many vacancies within their organisations. While not as high as other industries, salary levels in the hospitality sector are on the rise. As employees leave to chase higher

pay, this acts as a catalyst and we see salaries climbing exponentially. Still, entry-level posts are proving difficult to fill in most hotels. Many candidates have higher expectations as educational attainment rises in many parts of the region. Jeff N. Ross, managing director of Hospitality Graduate Recruitment (h-g-r) in Luzern, Switzerland, believes that for senior management level positions, demand is outweighing supply to a lesser extent than two to three years ago. There are more well qualified candidates on the market in 2011 than in the last few years, since due to the recession recruitment has been slower and more cautious in general. More importantly, however, only recently have good candidates had the confidence to change employers and move around again in the employment marketplace. Of course, there is a lot of competition from other employers for the very best people, which in some niches (such as revenue management, sales, chefs) means that the leading candidates can demand a better salary perhaps, but only marginally. Ross, who founded h-g-r in 2004, says that APAC has been his busiest region geographically in 2011 to date, with China generating the most enquiries by far, followed by Maldives and Vietnam. Yes, China is the largest employer market just now, and there are so many emerging secondary cities, that there are many jobs in the market. The challenge for these locations, is that candidates are now [more] wary of them as destinations than they were perhaps a few years ago, and typically salaries are not as high in the secondary cities as for Shanghai and Beijing, for example. However, he agrees with TMS Chan that there are shortages at a more junior level. China is desperately recruiting for staff across all departments, but in my experience few employers do it very professionally, and so many candidates are nervous to make a first

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The 18th World Congress of Accountants, held in Kuala Lumpur, Malaysia, in November 2010, attracted 6,050 delegates

aiming high
alaysia is ramping up efforts to attract more highspending travellers to boost its tourism sector. With export earnings under threat due to the debt crisis in Europe and the shaky US economic recovery, the Southeast Asian nation is strengthening its tourism industry to cushion the impact of more potential global economic turmoil. Tourist arrivals are among the highest in the region at nearly 25 million a year and tourism is already the second biggest foreign exchange earner for the country. Tourism is the second largest foreign earner for Malaysia, contributing US$19 billion last year. The government and tourism bodies are aiming for 25.33 million

Petronas Twin Towers

With the tanking economies of Europe and the US looking set to adversely affect tourist arrivals, Malaysia is targeting business and MICE markets to keep hotels ticking over. Muuniandy Jegathesan reports

arrivals for 2011 with $20 billion in tourism receipts and 36 million by 2020, bringing some $55 billion in revenue. But while Malaysian officials are aiming to increase the visitor numbers, they also want to attract an increasing number of highspending tourists business executives who come for meetings and conventions as well as people seeking cheaper but quality medical treatment. Meanwhile, Malaysia expects the numbers for leisure tourists to increase steadily as well as regional economies expand, especially in China, India and Middle East countries. Leading the pack in arrivals at the moment are Singapore, Indonesia, Thailand and Brunei. Malaysia is also eying the Russian, South Africa and Australian markets. Shaharuddin M. Saaid, executive director of the Malaysian Association of Hotel Owners (MAHO), says in general the growth trend of tourist arrivals from these countries is expected to increase steadily and arrivals from China are predicted to not only grow, but the cash-rich visitors are expected to seek luxurious and quality products and services during their stay. There are about 90 five-star hotels in Malaysia offering 33,279 rooms. Overall there is a total of 2,438 hotels with 170,208 rooms in the country. Shaharuddin says the Chinese have a preference for Malaysia, due to its affordable hotel rates and services, and that Kuala Lumpur is recognised as a shopping paradise.

Indeed, Chinese tourists make up the fifth-largest source of tourists to Malaysia. Chinese tourist arrivals rose 21.7% to 116,195 compared to 95,473 in the same period in 2010. Tourist arrivals from India are expected to increase to 700,000 in 2011 from 689,000 last year. The economies of China and India are expanding, with the desire to travel increasing. This is made more affordable by budget carriers such as AirAsia, Shaharuddin says. These countries have also liberalised their outbound policies, allowing their nationals to travel abroad more easily, he notes. Middle East arrivals for 2011 are expected to exceed the 322,000 arrivals in 2010. That year each tourist spent about $2,500 during their visit. Despite recent policital upheaval in the region, Malaysian tourism minister, Ng Yen Yen has said she expects tourists from the Middle East to continue visiting the country and Shaharuddin says in January, the number of tourists from Saudi Arabia and Iran posted a strong rise. Average room rates (RevPAR) are always a good indication of things to come and according to figures from the Malaysian Association of Hotels (MAH) RevPAR in April 2011 in a five-star hotel in Malaysia was 400 ringgit and it is expected to climb, if modestly, by year-end. MAH vice-president, Ivo Nekvapil says due to aggressive promotional activities, the outlook for 2012 and 2013 for room rates is bright and expected to edge up by at least 8%. But, he notes, Malaysia must compete with popular neighbours such as Singapore and Thailand. Suleiman Tunku Abdul Rahman, communications director at Shangri-La Rasa Sayang Resort & Spa told AHCT there is immense competition for the same pool of

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Kuala Lumpur Convention Centre

MICE set for major growth

Malaysia is promoting itself as a pivotal hub in the global business tourism industry. It has earmarked business tourism and international events as key segments which can contribute to the nations economic growth. MICE business is currently dominated by Japan, China, Australia and Singapore in the Asia-Pacific region. And, Malaysia lacks big venues for exhibitions and trade fairs, Shaharuddin points out. He feels Malaysia should focus on attracting high-income tourists instead of concentrating on numbers of arrivals. Deputy tourism minister, James Dawos Mamit has said that Malaysia will focus on high-yield travellers with a particular interest in the business tourism sector in a bid to increase its share of overall visitor arrivals. The international business tourist visitor expenditure for 2010 is estimated to have been $3.6 billion and the economic impact value is estimated to be $6 billion, he said. In terms of numbers, in 2010, Malaysia grew its business tourism arrivals to 1.3 million from 1.2 million in the previous year.

tourists. Shangri-La Rasa Sayangs average stay is 3.2 days this year as compared to 3.5 days last year. But Suleiman says the hotels occupancy is expected to close slightly higher than 60% while room rates have remained the same.

Whats being done

In particular, Malaysias tourism experts have drawn up plans to woo the big spenders such as business tourists, by staging international gatherings, for example, and those looking for so-called medical tourism, who they hope will then check into high-end properties and go shopping for luxury goods and services. These experts have targeted room rates for five-star hotels in Kuala Lumpur in 2020 at $222 per night, while four-star were aiming to charge between $124 and $158, barring negative global events occurring. Now we are going after high income-tourists, those who pay more for hotels, stay longer and spend more. This will have a spillover effect on our economy, Shaharuddin says. And early signs show that the new strategy is bearing fruit. According to latest reports, tourists are staying longer and spending more amid a weak ringgit, and predicted average occupancy rates may hit a high of 70%. Occupancy numbers have gone up this year. RevPAR has increased and we expect the yields of hotels to rise also, Shaharuddin insists. For 2011, I believe the average occupancy rate should be between 65 and 70%, Shaharuddin suggests, especially now that there were fewer price war incidents.
Peter Brokenshire, general manager, Kuala Lumpur Convention Centre

The outlook for the Malaysian business tourism industry in 2011 and 2012 is very promising. A healthy list of business events has already been secured for the country Zulkefli Sharif, Malaysia Convention & Exhibition Bureau
The outlook for the Malaysian business tourism industry in 2011 and 2012 is very promising, Zulkefli Sharif, chief executive officer of the government-funded Malaysia Convention and Exhibition Bureau (MyCEB) told AHCT. A healthy list of business events has already been secured for the country by MyCEB, in conjunction with industry partners, he adds. For 2011 Malaysia will host six international association meetings and seven trade exhibitions. For 2012 MyCEB has secured seven major events, including the 25th World Gas conference, which is expected to attract 3,500 delegates and is estimated will have a $9 million economic impact. Zulkefli said Malaysias international business tourism visitors have increased by an estimated 132% since 2003. MyCEBs goal is to grow international business tourism visitors from 5% of tourist arrivals to 8% by 2020. That is, 1.2 million to 2.9 million, he says. By 2020 Malaysia wants to position itself as one of the top five destinations in Asia-Pacific for international meetings, up from seven spot now.

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The Grand Hyatt hotel under construction with the Kuala Lumpur Convention Centre in the background

the Kuala Lumpur Convention Centre by an additional 10,000 square metres by end-2013; the Penang International Convention and Exhibition Center by 2014; and the proposed development of the MATRADE Centre (93,000 square metres) by 2014. Other new infrastructure to support the growing industry includes the integrated urban mass rapid transit (MRT) system and the construction of a series of pedestrian walkways throughout the capital city as part of the greater Kuala Lumpur plan. Meanwhile, Malaysia has clinched the hosting of the prestigious annual Human Genome Meeting for the first time in 2015. It is expected to attract 1,000 delegates including researchers and academics and will be held at the Kuala Lumpur Convention Centre. The bid success reinforces Malaysias competitive position in the global business tourism market, Zulkefli said. Ho Yoke Ping, general manager sales and marketing, MyCEB, says association meetings and corporate conventions are estimated to attract 40,000 delegates and generate over $148 million in economic impact for Malaysia between 2011-2016.

Medical tourism gets a healthy boost

It is hoped Malaysias combination of the exotic and good value will help make it a popular MICE destination

Now we are going after highincome tourists, those who pay more for hotels, stay longer and spend more. This will have a spill-over effect on our economy Shaharuddin Saaid, Malaysian Association of Hotel Owners
Shaharuddin M. Saaid, executive director of Malaysian Association of Hotel Owners

To help achieve this goal, the number of meetings hosted by Malaysia grew 24% from 96 meetings in 2009 to 119 meetings last year with the largest meeting held in 2010 the 18th World Congress of Accountants, which attracted a record attendance of over 6,000 delegates and Zulkefli says Malaysia has secured a healthy list of business events for the country up to year 2016. We are currently bidding for events up to year 2020. While downplaying the effects of a possible global slowdown on the meetings sector in 2012, Zulkefli admits the impact of a global economic slowdown would be felt more in the corporate meetings and incentives segment. The incentive market is most often the hardest hit during economic downturns as companies cut back on what is regarded as excessive items especially when redundancies are taking place, he believes. But Shaharuddin is concerned about a possible global economic slowdown, adding that while most part of this year should be OK for hoteliers, the early part of next year could be a challenge. He goes on to say that, We need to be cautious for 2012 due to global economic uncertainties, adding that aggressive promotion

the global meetings industry. Any economic slowdown will make the need for meetings more crucial as, in times of crisis, people want to meet and connect with their peers and industry leaders even more. What may happen would be a likely reduction in the meeting frequency and number of delegates and meetings will tend to be more localised, he adds.

of eco-tourism could help achieve annual targets amid the possible slowdown and there was also a need to target new markets such as Russians, who are big spenders in Malaysia. Peter Brokenshire, general manager, Kuala Lumpur Convention Centre, says Malaysias MICE industry is well placed to weather a possible global slowdown as Malaysia remains an excellent value-for-money destination for

With anticipated strong demand for medical tourism, and to woo more overseas tourists, Penang-based hospital and medical services centre, Loh Guan Lye Specialists Centre (LSC) has invested in a new building. With the opening of the 10-storey new wing in September 2009, the hospital now boasts three wings, including the Women & Children Wing with Fertility Unit. Nora Beh is the hospitals spokesperson and she says the

expansion was to meet demand since medical tourism is an important source of revenue for the hospital. Large numbers of medical tourists come from Indonesia seeking various treatments, including for cancer and vitro fertilisation while others include Japanese residents in Penang who seek general treatment. Beh says a majority of medical tourists who come from the UK, Australia and the US do so seeking orthopaedic treatment, including knee and hip replacements. In LSC it is done fast as there isnt as long a waiting list as there is in Europe and Australia. Eye treatment, plastic and reconstructive surgery are popular as the end results are quite impressive given the timeframe and total cost involved, she states.

What a difference

Zulkefli said business tourism was an important component of the industry because business visitors spend at least three times more around $2,500 per trip compared to other tourists. And in 2010, Malaysia welcomed 1.3 million international business event visitors, contributing an estimated $6 billion in economic impact. Within the next five years, the business tourism industry will be further supported by new facilities, Zulkefli says, which he hopes and predicts will have a positive impact on securing this segment of the market. Key developments in the pipeline include the expansion of

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Photo: Muuniandy Jegathesan

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maximum Revs
Revenue Management is becoming ever more sophisticated and allencompassing just dont forget humans still need to run it. Euan McKirdy investigates

Revenue Management Solutions Calendar View

xtracting the most out of a property has long been the Holy Grail for hoteliers and ensuring that, even during off-season or other fallow times, revenue still comes in effectively has become increasingly sophisticated in recent years. Revenue Management (RM) software has taken much of the guesswork out of the game, but it is still a mixture of science and human experience, according to Grahame Tait, Asia Pacific managing director, IDeaS Revenue Solutions, a software as a service (SAS) company offering pricing and revenue management software, services, and consulting to the hospitality and travel industries. But the systems and the tools are much better than they used to be. According to a Smith Travel Research report from February 2011, hotel occupancy around the globe is once again rising modestly, and average daily rates are rising even faster. The report also underscores that the market has become far more dynamic. For companies to capture the maximum gains available for each hotel property requires an automated pricing and revenue management solution, says Cary Umrysh, vice-president, professional services, Pros Revenue Management. Tait says that 2010 saw a good rebound from 2009 decreases in demand and rate and that 2011 has continued the increases seen the previous year and many in the industry expect this trend to continue, barring any leveling-out caused by a drop in confidence from the European and North American sectors. At a higher level, revenue management is also evolving, Tait says. Whereas revenue management used to be tied directly to just room rates, the sector is now morphing into total revenue management on all revenue lines in the hotel industry. The path to sustained profitability and growth has taken a turn for hotel organisations. Room rates still bring in a healthy portion of revenue, but retail, food and beverage, spas and entertainment are

increasingly important sources of income. Data from all transaction systems needs to be integrated to provide a true picture of a guests overall value considering their total room and ancillary spend, from online reservations to check-out, food service to spa services, guest rooms to gift shop and more. It is a view shared by Stan Van Roij, managing director, EasyRMS. There is too much opportunity left on the table to not take total RM into consideration, he says. Revenue management can be applied anywhere across the property, from F&B, to meetings, to resort facilities like spas and golf; anywhere that the hotel has a capacity and variable demand. Julia Baquiast of Xotels, a hotel outsourcing and hospitality management services company providing services for independent operators, agrees. In a blog post on the companys website she expands upon the need to apply RM to all aspects of a property, such as the hotel spa. As demand fluctuates and busy and high demand periods can be easily identified, there is a large opportunity for hoteliers to generate incremental income and profit by implementing Revenue Management techniques to their spa product, just as the[y] optimize the revenues of their hotel rooms, she says. Few hotels, Baquiast argues, have developed a strategy that allows grouping these techniques in a policy of Revenue Management. Hotel spas, she argues, need to look at four areas to ensure they are optimising their revenue streams: contribution analysis where income comes from; productivity management where demand lies; additional sales follow-up value-added sales, and how these are tracked; and cost management simply put, how to better control costs. RM is evolving not only by focusing on total revenue management, but also by focusing on profit as it becomes more and more important to select the right distribution channel at the

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right time, says Van Roij. Automation of RM strategy deployment, and being able to instantly distribute strategies via upload interfaces from RM systems to distribution channels and CRS, are becoming ever more important to hotel businesses. Historically, there has existed in the industry a culture of fixed rate for free independent travellers (FIT), says Tait. Over time, however, this has developed in most markets to a dynamic pricing model which has complicated the process of executing RM effectively. Pricing correctly has always had multiple dimensions and drivers. Adding a dynamic characteristic to the pricing equation, means an additional dimension that has to be taken into account when calculating the right price of the right product at the right time to the right consumer. The industry in 2011 is seeing a variety of trends, says Van Roij, including a shift Cary Umrysh, vice president, professional Stan Van Roij, managing director, EasyRMS. Revenue towards greater e-distribution and the services, PROS Travel Division management can be applied anywhere across the property. aforementioned continued focus on total RM and boosting profit. In addition, he sees a greater focus on applying RM to meetings and events, and as the practice becomes ever-more embedded in the hospitality industrys culture he feels revenue managers should endeavour to become directors of revenue strategies, not simply managers or monitors of the practices. As such [they] are placed more and more in the driver seat of the hotels commercial strategy, including which sales segments and marketing actions are needed. The complexity of it all, including the increased speed of the marketplace, makes RM without technology almost impossible. In addition, businesses should foster a more collaborative dynamic between RM and sales teams in order to contract the right type of business, Van Roij says. Trends, Pros Umrysh says, show shifts in the way bookings are managed. Were seeing that booking cycles are far shorter. Coupled with the shorter booking cycles, pricing has become dynamic, changing many times each day as opposed to the more traditional once-a-day we were accustomed to seeing. Competitors are closely watching market rates, and more factors are considered as hotels price available inventory. All of these factors contribute to revenue management becoming more complex, and answers are required more quickly and more often. Alongside business intelligence, hotels can also use sophisticated Grahame Tait, Asia Pacific managing director, IDeaS Revenue Solutions: The Revenue Management solutions, which will not only produce an systems and the tools are much better than they used to be. accurate demand forecast but also a recommended selling strategy. Total automation of RM strategies via uploads to CRS and online distribution systems via channel managers takes away the manual process of updating distribution channels, allowing more time to focus on analysing the business in more detail and improving RM processes and strategy, says EasyRMS Van Roij. IDeaS arsenal of products to allow their clients to fully embrace total RM are myriad, ranging from reporting tools and advanced forecasting systems to full-scale revenue management systems. What should also not be overlooked, says Tait, is the human element behind the technology the human intelligence. The technology and solutions on the market today cannot operate in isolation they require talented revenue managers to draw upon their own experience and knowledge to get the IDeaS-RMS best results.

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Sofitel So Bangkoks Earth Element room

Room for development

While todays guests still need a bed and a bathroom they also expect new innovations such as Wi-Fi. Jane Ram reports on the evolution of the hotel room

ere aiming to create spaces that look less like hotel rooms and more like small studios, says Hong Kong-based Hirsch Bedna Associates principal, Illija Karlusic. Todays hotel guests want the best of all worlds: a cosy home away from home with a touch of something exotic to remind them that in fact they are not at home. But first, they must have Wi-Fi. Its a drug and guests get fidgety if they dont get it easily, says Paul Reyburn, director for design and engineering, InterContinental Hotels Group (IHG). The iPad generation work from the bed or a chair and they dont want to put a plug in the wall. But they do need visible sockets above the normal 30cm height when it comes to recharging. A decade ago, design followed function when it came to hotel guest rooms. But these days, design and function go hand-in-hand, says Sascha Lang, Langham Hospitality Groups vice-president design and technical services. Minimum requirements are good soundproofing, blackout curtains, a comfortable bed (with labels on the pillows to say which are soft and which are hard as most people

cant tell the difference), a desk, a chair and, obviously, a bathroom. The target market determines everything from room size to layout and furniture. A few years ago the great leap forward was to place a window between the bathroom and the main room. This makes both spaces seem lighter and larger, but it limits the occupancy as colleagues travelling on business might not be too happy about the lack of privacy. One of todays newest trends is to rotate the traditional room layout by 90 degrees to provide natural light in the bathroom, or even enable guests to enjoy the view from the bath. The downside is that corridors must be longer. This is no hardship in a tropical climate where even harried business travellers enjoy the walk along open corridors such as those at IHGs Airport Crowne Plaza Changi in Singapore. People welcome fresh air when they arrive off a longhaul flight, says Reyburn. Resort properties are trending towards bigger balconies that serve as extra living space, complete with minibar in some cases. Wherever they are located, minibars require ever more space to accommodate items like espresso machines, says Gilles Cretallaz, general manager, Sofitel So Bangkok.

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HBA also worked on the Siam Kempinksi Bangkok

Club Suite 80 at Hong Kongs Hotel Icon offers panoramic views, a spacious bedroom and separate living room for work or entertaining

Using too much whats hip now can result in design that looks dated Illija Karlusic, HBA

Some Chinese guests still care about feng shui, but mainland travellers these days are more concerned with having a table to eat a meal in comfort, says Karlusic. Were talking about sitting down to dinner with some locally purchased takeaway and having a meal with a family of four or six people. Its quite common to find rinds from an entire watermelon in garbage bins.

What goes where

Opulent country house prints have had their day when it comes to soft furnishing. Todays usual colour palette is muted, not to say bland, with the occasional brightly coloured bed throw, lampshade or cushion. In Japan the domestic market is particularly strong and this means beige all the way only relieved by the occasional touch of chrome or gold plating. At Langham properties, we like to be a little bit different. One of our brand pillars is innovation in design, says Lang. Guest comfort is paramount, but a sense of place without kitsch is also important, he says. This can be as simple as incorporating a small local icon or detail into the fabric or design of a room item. It could even be the use of specific stones or woods. We also now see traditional design being challenged. The use of non-hotel designers has been an important development. We see graphic artists and fashion designers becoming involved in projects. Hong Kongs cutting edge Hotel Icon commissioned fashion queen Vivienne Tam to design the signature presidential suite. The brief was simple for all the hotels designers: what do you think is best for the property? says general manager, Richard Hatter. Fashion apart, sound business reasons encourage the use of local designers wherever possible, says Reyburn. They are more attuned to sourcing materials locally. We dont want to import materials and fittings.

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HBAs Illija Karlusic: Some Chinese guests still care about feng shui, but mainland travellers are more concerned with having a table to eat a full meal in comfort

E s i g n

A gadget-a-day

HBA was involved in the design of Ritz-Carlton Dubais guestrooms

Every day sees a new gadget on the market that will in some way affect how travellers behave, predicts Cretallaz. Today you have the latest technology, tomorrow you belong to the previous generation, he says. He foresees that near field communication (NFC) mobile phones will enable guests to use their own mobile phones to pay and open hotel rooms. This means hardware in all areas to support the technology. Check-in machines are now commonplace for airlines. But many five-star hotels are still hesitant about this approach because the whole experience of check-in would then be absent. But there is growing demand and its trend that will most likely be prominent in five-star hotels, but adapted to still give a five-star service, he says. Despite the technological changes in store, it is reassuring to hear Lang say that hotel art is increasingly important, and it will remain so for at least the next decade. Art consultants are being hired at an earlier stage in the development project to integrate art into a guest room at an earlier stage. In the old days, it was literally just pick a series of paintings which the GM and the owners liked. But nowadays, projects are wrapping themselves around art as owners and developers steer away from cookie-cutter experiences.

Opulent design at the Siam Kempinski Bangkok

Hotel first, designer showcase second

A decade ago, design followed function when it came to hotel guest rooms. But these days, design and function go hand in hand. Sascha Lang, Langham Hospitality Group
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Cretallaz is cautious about headline-grabbing fashion hotels. They appeal to the affluent lifestyle market, but sometimes they miss the practical side of the design, he says. The project is first and foremost a hotel and second a designer showcase. Thanks to TV shows, blogs and magazines, todays guests are more design conscious than they were a decade ago, says Karlusic. As a result there is a greater possibility that the guest is more discerning and easily bored by a design that isnt fresh and new. Depending on the owner/operator this could mean coming up with an interesting layout or working with new textiles and furniture to create a sense of luxury with a twist. Karlusic adds that the intention is to give clients a design with a sense of longevity and timelessness, which sometimes means incorporating the trends prevalent in the market. Using too much of whats hip now can result in design that [soon] looks dated. Its far more important to give a client what works with their existing brand, their target client and the location of the hotel or resort. In these cost-conscious and environmentally aware times, low energy bulbs are increasingly the norm along with water-saving lowflow faucets and shower heads as well as dual-flush toilets. Fast cleaning and easy maintenance are priorities for high occupancy mid-market brands to enable rooms to be turned around fast, says Reyburn. Over the next few years occupancy sensors will probably be standard fittings to detect when an occupant leaves the room and switch off lights, air-conditioning and TV.
Visit us at Host (Milan) Pavilion 11, Booth # S60 T59

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Gourmet House employs Iranian caviar masters to introduce traditional Iranian production methods, which seek to emulate the wild state. The methods are a secret but now consumers can taste caviar as near as possible to the wild flavour. Environmental concerns have been the cornerstone of farmed caviar and as such producers are well-regulated, and appear committed to sustainability. In areas of feed we are sustainable and in production we have used top levels of technology and science to offer future generations the finest quality caviar, Mahmoudi says. In the long term the amount of caviar will exceed demand. Consumers will then have to decide on the best quality and not necessarily the lowest price.

GETTING BIGGER
The Middle Easts first and largest caviar farm, The Royal Caviar Company, has its first commercial batch of caviar set for 2012. The factory will become the worlds largest and most technologically advanced producer of sustainably sourced caviar. Developed by Bin Salem Holding, in co-operation with United Food Technologies, the factory currently contains approximately 18 tonnes of sturgeon with a further 124 tonnes scheduled for delivery this year. The first production of caviar and sturgeon fillets is scheduled for late in 2011, with caviar commercially available in the UAE in the second half of 2012. At approximately 50,000m2, the factory is the largest aquaculture recirculating facility in the world in terms of size and capacity.

C O N S E R V I N G
How uncertain is the future of one of the worlds costliest delicacies? Zara Horner investigates whats happening to the caviar market

C A V I A R
F
the International Union for Conservation of Nature last year said that 85% of sturgeon is at risk of extinction, putting them top of their threatened species list and latest World Wildlife Fund statistics show the sturgeon population to be one-fortieth of its 1980s numbers. Notwithstanding this, the global demand for caviar is approximately 1,200 tonnes a year, while the supply is 180 tonnes, according to the Hunan Liangmei Sturgeon Caviar Science and Technology Company, a Chinese exporter. The wealthy populations of the EU, Switzerland, Japan, and the US account for 95% of this multi-million dollar market and are prepared to pay between US$7,000 and $17,000 per kilo, or up to $164 for a spoonful of the top beluga variety. (The retail price of farmed caviar in Hong Kong is from $2,800 to $5,700 per kilo, depending on species). But demand in Asia is growing exponentially. The Caspian Sea still produces 90% of the worlds caviar. Politically, the area is ambiguous. Today, five independent states, Russia, Azerbaijan, Kazakhstan, Turkmenistan, and Iran the worlds largest producer and exporter, followed by Russia (which in February this year lifted its nine-year ban on caviar exports to

Despite efforts to halt the decline, sturgeon is at the top of threatened species lists

Coming from the ancient Persian word khag-avar, meaning the roe-generator, caviar was believed to have medicinal qualities and to be a source of energy. Nowadays it is known that caviar is a source of vitamins A and B12 as well as omega 3 fatty acids, however, it is also high in cholesterol and salt.

Why the fuss?

Europe) share the sea, but fishing controls have been lax and increasing pollution, particularly from oil spills, plays its part in reducing sturgeon numbers, added to which, extensive poaching is known to take place.

or generations caviar the sieved and salted roe of some of the worlds rarest fish has been a symbol of power and affluence. The four main traditional types come from one of the oldest families of fish in existence, sterlet, ossetra, sevruga, and the rarest, beluga sturgeon. In the past, caviar came exclusively from these long-snouted sea-bed feeders (beluga do swim higher), which can live for more than 100 years, but whose lifespan has suffered a marked decline in recent years with the expectancy now a quarter of that. Despite efforts to halt the decline beluga sturgeon has been on the UN Convention on International Trade in Endangered Species (CITES) list since 1998

Farmed sturgeon used to be a tough sell. Not anymore. The decimation of the sturgeon population, which has led to fishing bans and quotas, has meant demand for farmed caviar outweighs supply. Today caviar farms in France, Germany, Italy, China, Israel, Bulgaria and Uruguay are multi-million dollar businesses and farmed caviar production has almost doubled, from around 64 tonnes in 2005 to 125 tonnes in 2010. But is it as good? Ali Mahmoudi is CEO of Gourmet House, which farms caviar in Iran, China and Italy. When farming first started quality was not so good as [the caviar] had a muddy aftertaste depending on if the fish was bred indoors or out. Technological advances and better quality of feed means the taste has improved, he says. Mahmoudi goes on to explain the different sturgeon female species mature at different levels, anything from five to 14 years.

Whats to be done?

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Gourmet House believes technological advances and better quality feed means farmed caviars taste has improved

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As a result of its rarity, caviar has always been a highly-prized food. Garlands of flowers and trumpets heralded its presentation in Ancient Rome, from which time caviar has been a symbol of luxury and connoisseurship, its consumption often exclusively reserved for tsars, emperors, shahs and kings. (With the exception of the 1800s when a glut led to it being offered as a bar snack in the US). The older the fish, the better the caviar flavour. Pasteurised caviar has been partially cooked, giving the roe a slightly different texture. Also, the amount of salt used is key to flavour and preservation. It is said the best way to taste the quality of eggs is from the back of the hand; there should be no oily residue or fishy smell. Metal spoons oxidise caviar and ruin its flavour, so mother of pearl spoons are often used instead. Ranging in colour from small golden sterlet caviar to medium-sized, grey to brown ossetra, the smaller, grey sevruga caviar and black beluga, the creation of less costly caviar-quality roe alternatives from, for example, whitefish and North Atlantic salmon are becoming increasingly popular while in an added attempt to combat the demise of the sturgeon ambitious networks of hatcheries, designed to replenish stocks by releasing millions of young fish each year are sprouting up. (Although conservation bodies suggest strategies should focus on reducing overfishing of adults rather than relying upon hatchery supplementation). Regulation should be able to preserve the species, says Jason Wong, managing director at J&A Fine Foods, a Hong Kong distributor. The problem [in the past] was that if there is very little quota or even no quota grant in a year, the price of caviar [was] very high and supply unstable. But, with the availability of good quality farmed caviar now the situation is totally different, Wong says. Now, we have stable supply at much more stable prices. We encourage customers to enjoy more farmed than wild caviar. Nevertheless, Wong cautions that to him only sturgeon roe is true caviar, and its of the utmost importance to ensure customers know the difference. To produce caviar is similar to cooking, it depends on experience and passion, he says. Noting the world consumption of wild caviar fell drastically after sturgeon was declared endangered, Sergei Reviakin, director of caviar production company Mottra, says sales of sustainable, farmed

Sturia says environmental concerns are part of the sturgeon farming process

A REGIONAL PERSPECTIVE
China has been farming sturgeon for generations. Not for the eggs, but for the meat and skin with other organs used for cosmetics and herbal medicines. Things have changed. Olivier Besson, CEO of producer and distributor Azovka Caviar says he scoured the globe to find suitable accommodation for his sturgeon farm and chose his location in China because, the water quality was excellent and farming expertise already in place. Asia is the future of the product, Besson says, for production, and consumption. Hong Kong, Singapore, Thailand, Taiwan, Japan and China are our big growth markets, he says, adding Asian clients prefer less salty caviar than Westerners. The exact recipe is secret of course. But the amount of salt used (imported pure Iranian salt) depends on the amount of roe from each fish and the variety of sturgeon, as well as now who the caviar is for. Nevertheless, there are concerns. China suffers a poor reputation when it comes to food safety concerns, and health and hygiene standards. Besson is realistic and says his marketing has to take this into account. The perception is that goods from China are inferior, he says. But this industry is very strictly regulated and controlled now, wherever it is situated. There are rules and sanitary testing is stringent. The confidence of our clients is very important and health considerations paramount, so our marketing will focus on getting the message across that our caviar is made by specialists under strict guidelines.

the communications department at caviar producer Sturia says. Producing caviar from reared species allows people to get caviar from sustainable sources, totally controlled by authorities and respecting natural resources. Environmental concerns are part of the farming process. We want to produce it in a responsible way. We will be eating caviar in the future but farmed caviar. Savys industry colleague, Joosen Luyckx, a fish biologist with Aqua Bio

for Royal Belgian Caviar, agrees. There is enough sturgeon from aquaculture stocks to answer the demand for caviar around the world. I am sure we will be eating caviar from aquaculture sturgeon in future. Royal Belgian produces caviar from Russian and Siberian fish and Luyckx says that now, there is no difference between caviar produced from wild stocks and that from aquaculture if all necessary steps are taken to ensure quality. Production methods are the same, it is just the origin of the fish

that is different. We a r e s t i l l w o r k i n g o n t h e improvement of our broodstock, selecting fish with the best egg quality. This takes a lot of time because of the reproductive cycle of the sturgeon. Caviar consumption is more popular than ever, Savy says, as farming has resulted in better-controlled production in terms of volume and quality. Asia is looking for this kind of luxury product. We still have a lot to discover about this magical product and its secrets. And while Wong admits that In the first half of 2009, my sales dropped 50%, they recovered in the second half of the year. Compared to nine years ago, when I entered this industry, the total volume now in Hong Kong alone has tripled, so caviar is more and more popular. I expect the next big caviar consumption country to be China, same as with other luxury products. In Hong Kong around 90% of Michelin-starred restaurants are using Chinese farmed caviar, such as Robuchon Hong Kong and Macau, InterContinental, Mandarin Oriental, RitzCarlton and Four Seasons.

caviar have been growing ever since, going on to predict that in future farmed caviar will be the only sort consumed. We milk or strip the eggs from fish at our farm in Latvia without killing them, unlike in the past. Our farm is almost totally sustainable. There is little water discharge, very low energy consumption, and we are

planning to [use] solar or wind [energy] in the future. It is this recognition of consumer concerns and commitment to environmental issues which caviar producers say ensures the future of this luxury product. Aquaculture is the best way to protect sturgeons, Anne Savy, spokesperson for

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Big dhu (pic courtesy of Western Australian Fishing Industry Council (WAFIC)

Aquacultures king salmon, a premium breed which stores higher levels of natural oils

FIshIng FoR the FutuRe

The rapid depletion of many species of fish across Asia means that sustainable sources in further-flung territories are now being developed
he Food Agriculture Organization recently issued the stark warning that 84% of all major marine fish stocks worldwide are being overexploited, exploited to their maximum, or have been depleted. However, some of these species are still found on Asian menus, which means fish are being eaten which are threatened with extinction, or whose production causes serious damage to oceans. Dr Allen To, a marine conservation officer with WWF in Hong Kong, explains that the special administrative region is strategically important in seafood terms because of its sheer per capita consumption 64.4kgs in 2007 Asias number two

after China and ahead of Japan. Seafood chosen in Hong Kong, whether sustainable or not, can have a positive or negative effect on the livelihoods of up to 120 million people in fishing grounds in the area known as the coral triangle: the Philippines, Indonesia, Malaysia, Papua New Guinea and the Solomon Islands, he suggests.

Seafood footprint

To adds that sourcing seafood as it does from 150 countries or territories, Hong Kong has a significant footprint around the world and urgently needs to think what to eat and what to avoid.

While the sustainable seafood market here is growing slowly, it is receiving increasing support from hotels, restaurants both Chinese and Western style as well as clubs, exhibition centres and other such venues. For several years, WWF has been encouraging the public and restaurants in Hong Kong to consume sustainable seafood. One restaurant which has picked up the sustainability baton is FINDS, a stylish Nordic restaurant, which was the first Western cuisine restaurant in Hong Kong to join WWFs Ocean-Friendly Menu programme. The FINDS Sustainable Seafood Signatures menu offers salmon, herring and blue mussels from sustainable sources. To says that in terms of regional awareness of the issues at stake, Japan is probably ahead of the curve, followed by Hong Kong and Singapore, with Malaysia and Indonesia catching up fast. Countries in Asia are at various stages of seafood sustainability but all of them are moving forward, he stresses. It has been embraced more quickly in some countries than others. In Japanese supermarkets, for example, there is active promotion and selling of sustainable seafood. Japan has also adopted the Marine Stewardship Council (MSC) global fishery eco label. The MSC is a global organisation working with fisheries, seafood companies, scientists, conservation groups and the public to promote the best environmental choice in seafood.

WWF publishes a seafood guide in 20 countries around the world including Hong Kong, Singapore, Malaysia and Indonesia. It assigns guide colours relevant to those countries to different fish species. In Hong Kong for example, the red, or avoid band includes shark fin, bluefin tuna and humphead wrasse; yellow, or think twice, takes in Norwegian salmon, tiger garouper and squid from the South China Sea; while green, or recommended lists Pacific salmon from Alaska, abalone farmed in Mainland china and leopard coral trout from Australia.

Deep waters

Another phenomenon of the rapidlydepleting stocks of seafood is that fishing now has to take place in increasingly remote locations. In the 1980s and 1990s, the Asian industry began to target the clear waters of territories including the Maldives, the Solomon Islands, the Philippines and Australia and New Zealand. Richard Stevens is research, development and extension manager of Western Australia Fishing Industry Council (WAFIC), who together with Austrade will have a major pavilion at the Asian Seafood Expo in Hong Kong this month. Traditionally, Australia has served the high-end food service sector in Asia with live lobster, abalone (frozen, live and canned), prawns and scallops, he says. Western Australian scallops enjoy a particularly high reputation because they are processed at sea and dry frozen, without additives, so do not shrink when cooked. He adds that there is an emerging

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Lobster fishing in Australia (WAFIC)

Mussels from Aquaculture

Sardines (WAFIC)

Kaipara oysters from Absolute Foods

market for part-processed trepang (bechede-mer) which is frozen, rather than the traditional dried product, which is gaining a good reputation with chefs. It requires less preparation, is easier to use and the Australian species are desired by the market, he suggests. New Zealand seafood is also highly desired by the Asian market. With its commitment to green issues the country is often the first choice when looking for suppliers and produce. Aquaculture New Zealand is an organisation that combines the New Zealand Mussel Industry Council, the New Zealand Salmon Farmers Association and the New Zealand Oyster Industry Association into a single voice focused on sustainability. Its website is a good resource for more information about the sustainability of the produce and the strict guidelines that New Zealand has in place, and as a stepping stone to suppliers of sustainable mussels, oysters and salmon. Aquaculture New Zealand says the countrys restrictions governing the industry are the strictest in the world. Sustainability is therefore not an added extra for our farmers, it is core to our business and an important part of our story, says the organisation. We are extremely proud of our green credentials and go to great lengths to ensure our products are fresh, safe and sustainably produced. Glenn McGill of Absolute Foods, based in Auckland, agrees that New Zealand

products enjoy a good reputation globally, and he believes Asian markets are developing at a fast pace in terms of the demand for high-end seafood. As incomes have increased, he says, so has the ability, and desire, to purchase high quality food. We have seen noticeably increased interest in the past nine to 12 months in many markets, but primarily Asian markets. Numerous factors have contributed, but the over-riding factor has been a desire for high-quality seafood sourced from a clean environment with food safety standards that provide full traceability and integrity, McGill says. The NZ Quota Management system also provides the entire New Zealand seafood industry with a tool to ensure sustainability and therefore longevity of wild caught species. McGill says that In Hong Kong and China, Absolute Foods has seen increased demand in aquaculture products such as greenshell mussels and oysters. In several other Asian markets we are experiencing strong demand for wild fish and shellfish, such as blue cod and abalone, coupled with a desire to obtain new items, that may not have previously been well known species from New Zealand. And he adds that the Australian market has been very strong for New Zealand oysters this year, in part due to local production being well down, and that other farmed species, salmon for example, have also enjoyed strong demand.

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Mixing It up
The Banyan Tree, Bangkok, believes part of the reason cocktails are making a comeback is that they pair well with a variety of foods

Fresh herbs, spices and juices now make up recipe lists and if they dont create their own mixes, bartenders are insisting syrups and purees bought in are as natural as possible. Monin flavourings have always been an essential ingredient for making cocktails, says Edwin Peter, marketing manager at Monin Asia. We offer over 120 syrups, and nine fruit mixes and sauces. Peter says Monins unique recipes, strong flavours and elegant taste have inspired many bars to create their own cocktail variations, naming the Skybar at Traders Hotel, Kuala Lumpar, the Star Bar, Tokyo and Entourage and Boudoir in Hong Kong as examples. From [themes on] the classics such as daiquiris, mojitos and margaritas to new, adventurous and customised drinks, he adds. A high concentration, full flavour, and consistency are essential requirements for customers, Peter says. Nowadays people care about their health, Attamana notes. And as such herbs and spices are playing an increasingly important role in cocktail ingredients. At Vertigo and Moon Bar we used to run a herbs-inspired cocktail promotion where we applied ginger, chilli, lemongrass, kaffir lime leaves and pandanus to our cocktails. The initiative was well received, and our cocktail menu now features a number of healthy ingredients such as mint leaves, ginger, lime and chilli. And it seems place might also play a part. Thailand is a tropical country, Attamana says. One can easily find a great variety of herbal plants and spices; this is an added inspiration for our mixologists who are challenged to experiment with new ingredients, and push their creativity.

Its all about offering a range of choice and originality Sophie Godefroy, Giffard
While the cocktails of yesteryear are enjoying something of a revival, mixologists are also getting fruitier, writes Zara Horner

housands of cocktails, some of which went on to become classics, most of which dripped into obscurity, have been invented since the first definition was printed in 1806 (see page 51). The late 19th and early 20th centuries are said to be the golden age of cocktail drinking, but in the first decade or so of this century there has been a resurgence in researching and reviving the classics. I agree with that, says Boonyean Attamana, executive assistant manager F&B, Banyan Tree, Bangkok. There definitely seems to be a comeback perhaps also because cocktails are now pairing well with a variety of foods. As well as the all-time favourites, such as martinis and margaritas, Attamana says there are a lot of new tastes gaining popularity as mixologists create new concoctions, emphasising the freshness of ingredients, balanced flavours and creativity. Margaritas are a good example, he notes, as we now have mango, strawberry and lychee flavoured margaritas. Certainly there has been a growing appreciation for the way natural ingredients can enhance flavour, and freshness is something every F&B manager knows is top of guests lists.

Roberto Garrone, assistant food and beverage director at Hong Kongs Ritz-Carlton, agrees that place effects customer demand, and makes special mention of Asias climate. With [the] hot summers and fantastic imported products, fruit cocktails are very popular, that is why we specifically design cocktail combinations where fruit and citrus enhance the refreshing feeling evoked by the cocktails. Cocktails have always been related to fashion, Garrone believes. Especially [when] featured in iconic movies. A few years ago the most popular cocktail was the cosmopolitan, as it was related to Sex and the City. Then after the last James Bond movie it was the Vesper martini. And today there are the classic cocktails coming back into fashion like the mojito or classic martini. Its all about offering a range of choice and originality, according to Sophie Godefroy, marketing and communication manager at liqueur and syrup manufacturer, Giffard. We have about 50 liqueurs and more than 60 syrup varieties, she says. From which cocktails with unique flavours may be made. With just one shot of white alcohol, one of liqueur and one syrup you have a wonderful original cocktail. Giffard guarantees the true taste of fruit in its products and uses only in-season fruits in the production of its ranges. Answering how Giffard products help to make cocktails,

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There has been a growing appreciation for the way natural ingredients can enhance flavour, and freshness is something every F&B manager knows is top of guests lists
Bangkoks Lebua at State Towers restaurant Sirocco originally created the Hangovertini for the cast and crew of the comedy Hangover 2 Giffard offers about 50 liqueurs and more than 60 syrup varieties including Litchi

What is a cocktail?
The origin of the word cocktail is debatable. The first printed reference happened in 1803 in Philadelphia US journal, The Farmers Cabinet. In 1806 in answer to a readers question, a New York publication printed the first definition of the word, which included noting cocktails were stimulating liquor composed of spirits of any kinds blended with sugar, water and bitters. It went on to note that a cocktail renders the heart stout and bold at the same time as it fuddles the head. Probably the first cocktail was the old fashioned. Made by muddling dissolved sugar with bitters and adding alcohol usually whisky or brandy and a twist of citrus rind, the drink is enjoying a resurgence on the back of popular TV show Mad Men whose lead character drinks old fashioneds. The name probably comes because the drink was made in the old-fashioned way at a time when new cocktail varieties were emerging. Punches, toddies, sours, cobblers and slings could all be classified as cocktails because of their use of bitters, though bitters are hardly used in any modern-day cocktail recipes.

Hanging for a drink

One hotel which really knows how to serve a cocktail and market itself through them is Bangkoks Lebua at State Tower. Lebua does though have three big advantages. First, it was used for scenes in the bachelor-partygone-seriously-wrong film comedy Hangover 2, so it was seen by cinema audiences worldwide. Secondly, on its 63rd floor, Lebua has the highest open-air rooftop restaurant in the world, Sirocco. Thirdly, it created a special cocktail, the Hangovertini, for the cast and crew of Hangover 2 which, along with the film, is now getting a following of its own. It was not intentional, says mixologist Alex Holzer, who created the refreshing, palette-cleansing Hangovertini. They said just make us up something. Everybody liked it. Not just the filmmakers, but with some astute and subtle marketing, which was picked up by news channels such as CNN, the Hangovertini is now a firm and significant part of Lebuas cocktail roster. The Hangovertini is already leading the signature cocktail, said Holzer, adding it sells approximately 100 a day, out of a total of 1,000 cocktails sold. Hangovertini ingredients include 12-year-old Chivas regal, Zen (a green tea liqueur from Japan almost no-one knows about said Holzer), honey infused with rosemary and a sprig of fresh rosemary. It all needs to be well shaken. Michael Mackey

Godefroy points out that the company provides professionals with cocktail recipes and drinking suggestions every time a flavour is added to the range. New flavours recently developed go with the trend to alcoholfree cocktails as well as personalised mojitos. So we have green tea and citrus fruits syrup; chai tea syrup; and Earl Grey tea syrup as well as rum syrup. In the liqueur range we have introduced a rose liqueur. Made from an infusion of natural rose extracts, this delicately flavoured liqueur pairs well to make cocktails with Champagne or other sparkling wines. Meanwhile, latest additions to the Monin syrup range include kiwi, which provides an absolute replacement to the real fruit, says Peter. Its bright green, has a very soft and almost creamy taste, is refreshing, sweet and yet with a tart twist. The kiwi syrup works really well for flavoured mojitos, caipirinha and martinis. The range also now has tiramisu and macaroon flavours, for something new and exciting, Peter says. These ideas come from [general] flavours which our research shows do extremely well in the market and are loved by consumers. Peter says by introducing unusual and surprising flavours such as these, customer demand is satisfied, and bartenders are afforded a greater opportunity to get creative with their cocktail making, which is also something guests are looking for. I would say that everyone is now interested in cocktails, Attamana states. Though they seem to be especially popular among younger crowds people in their 30s. Cocktails have also become a ladys choice as well. From observing guests we have noticed that wine is no longer the main choice when dining and there is an increasing demand for cocktails and [the number of ] consumers who opt for dry martinis, mojitos and mai tais to pair with their food is on the rise. Garrone is of a similar opinion and believes cocktails are drunk by almost everyone now: those who like a strong cocktail after a long day at work; those who want a refreshing apple martini after

spending a day outdoors or even a chocolate martini to combine a dessert and drink in one. Tamir Shanel, vice-president F&B at Singapores Marina Bay Sands believes cocktails are now popular with the discerning drinker looking for delicately concocted favourites as well as the funloving, more adventurous crowd. Since the opening of our lobby bar, Fuse, in 2010, we have seen an overwhelming response to our fruit-infused cocktails. Fuse has seven signature cocktails. Tropical Dream, one of the most popular, is made from rum, Galliano and coconut liqueur

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Monin recipes:

Intelligence & Modern Art

Macaroon Martini 10 ml Monin macaroon syrup 40 ml dark rum 30 ml apple juice 1 lime wedge Pour all ingredients into a shaker full of ice cubes, shake vigorously. Serve in a chilled martini glass. Tiramisu Hot Kaffe 20 ml Monin tiramisu syrup 30 ml Monin coffee liqueur 10 ml Monin white chocolate sauce 20 ml Irish cream liqueur Mix well. Pour over hot coffee. Top up with whipped cream and sprinkle cacao powder to decorate. Kiwi Pineapple Martini 30 ml Monin kiwi fruit mix 20 ml Monin sweet and sour concentrate 45 ml vodka Pour all ingredients in a shaker filled with ice cubes. Shake vigorously. Serve in martini glass. Top with chilled pineapple juice. Kiwi Caipirinha 30 ml Monin kiwi fruit mix 45 ml cachaa 4 lime wedges Top with soda water.

Only from the mind of Miwa Lock, Japan

Latest additions to the Monin cocktail syrup range include macaroon flavour

infused with kiwis and peaches with fresh pineapple and orange juice to create a refreshing taste. These ingredients were chosen to refresh and invigorate the palate, Shanel points out. The combination of kiwis and peaches in the liquor reminds guests of summer. In a tropical country like Singapore, it is ideal to present a drink that is light on the palate and not too heavy on flavours. We conducted several tastings to reach the right balance and flavour we were looking for. At Vertigo, the Banyan Tree Bangkoks famous rooftop bar, the signature cocktail is called Moon Romance. Made with vodka melon, lime juice, peach and crme de menthe green, the drink is usually presented to honeymoon couples. We picked these ingredients because we wanted to create a really fruity and fresh cocktail. Vodka melon is a smooth white spirit and [blends] well with fresh fruits. [Its] a really good infusion of subtle and invigorating flavours. The signature cocktail at Ritz-Carltons Ozone is Aria 118. A combination of Asian and Western flavours, again it focuses on the fresh and fruity. The cocktail is prepared in a shaker with sake, coconut rum, vodka, passion fruit and lychee, Shanel explains. Served in a martini glass with an orange zest garnish, the aim is to ensure that our combination between flavours and a refreshing finish match, and that it matches with our Asian tapas as well.

The signature cocktail at Ritz-Carltons Ozone in Hong Kong is Aria 118, a combination of Asian and Western flavours

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Jensen ironers at work sustainable, economical and environmentally friendly

q u i p M E n t

per kg washed so hotels are using anything from 40 to 100 percent more water every cycle. Saving water also means saving energy to heat the water for hot, hygienic washes, as well as detergents and electricity to run the motors of these machines, Hennefeld adds. Electrolux also produces tumble dryers and ironers that can reduce the running costs in the laundry. And forward-thinking hotel owners or operators now look beyond the price tag on the laundry equipment and assess running costs. With rising utility costs, Hennefeld advises that hotels should always consider how sustainable and efficient appliances are. They will save much more money in the long-run than just buying the cheapest equipment.

A typical five-star hotel with 500 rooms washes approximately 5,000kg of linens each day Christoph Hennefeld, Horeca
G-Force or low-speed 100 G-Force models. The key benefit is that with less water left in the load, less drying time is necessary so youll pay less for gas and electricity. The kind of spinning technology is operated with UniMacs UniLinc a total control management system that further enables hotels to reduce utility and labour costs significantly. UniLinc keeps on-premises laundry managers informed on nearly every aspect of the laundrys operations. Using this revolutionary technology, managers can monitor key data, helping to pinpoint areas where they can increase efficiency and reduce

Strength of alliance

Clean

&green
sking guests to opt out of daily linen and towel changes is standard in hotels these days and does contribute to reducing water and energy usage. But whether guests opt to change towels every day or not, eventually they have to be washed. Environmentally aware guests are starting to ask what hotels are doing to green this essential part of any hotel operations: is saving water and energy in the laundry only the responsibility of guests? To read some hotels green linens initiatives, it would seem so. However, throughout Asia, many forward-thinking hotels are exploring ways they can significantly reduce the amount of energy consumed and water used by investing in the most efficient systems or opting to work with external laundry services that select greener equipment. According to Christoph Hennefeld, global segment manager, Horeca, a typical five-star hotel with 500 rooms washes approximately 5,000kg of linens each day. He says that by using Electrolux equipment, a hotel can save as much as 50,000 litres of water daily compared to other equipment manufacturers. Due to the design, manufacturing processes, electronics and patented components, Electrolux washing machines use approximately 10 litres of water per kg of linen a 40kg washing machine will use approx 400 litres of water per cycle, Hennefeld explains. Many commercial washing machines use up to 20 litres

Bringing some G-force to the laundry, Alliance Laundry Systems offers hotels on-premises laundry machines with features that help reduce utility and labour costs. The UniMac branded machines offers the UW washer-extractor series, available in 16kg 68kg. These machines save energy through powerful spinning capabilities. Spokesperson Marty Ellery explains: The high-spin hardmount is one of the main differentiation points separating a green washerextractor from other models. Spinning the load at 300 G-Force or higher removes significantly more water than mid-speed 180

MAny ASIAn HoTElS ARE InvESTIng In lAUndRy EqUIpMEnT THAT REdUCES boTH THE IMpACT on THE EnvIRonMEnT And THEIR WATER And EnERgy bIllS, WRITES RutH WilliaMs

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operating costs associated with labour, linen replacement, utility and maintenance. Features such as a real-time clock, maintenance reminders, and monitoring of error codes and idle time, all assist managers in keeping their laundry running at optimum efficiency. Ellery says Alliances soft mount washer-extractors are very compact in size compared with competitors. They are designed for easy access for maintenance and repairs, he says. This frees up space for other utilities or additional guest rooms. When the UW washer-extractor and UniLinc control are combined with Alliance tumblers [dryers], the energy and labour savings increase significantly. Alliance works with hotels all over Asia. In China the company has recently completed installations at the Hong Kong Sheraton, Beijing Westin, Capital Airport Hilton, Guangzhou Four Seasons, Shenzhen Sheraton, Huhehaote Sheraton, Beijing Crowne Plaza and Hangzhou Sheraton.

While green certainly is a term hotels are tuned into, it is not the main motivater, notes Ellery. The nice thing about our laundry equipment is we are able to help properties become greener while delivering exceptional efficiency and cost savings. So while green is the conversation starter, we show owners that being green comes with many cost-saving benefits to the hotel, in addition to being better for the environment, he adds.

European energy savers

Jensen Groups Kaj Andersen also says that significant running cost savings make it easy for hotels to opt for his companys energy saving equipment. The European laundry specialists have equipment that covers the entire laundry process from soiled linen sorting through washroom, the finishing department and deliveries. Andersen says that these days more hotels are opting to outsource their laundry services, however specialist equipment is still required for those laundries that retain a valet service in-house. In-house laundries are still common in many parts of Asia, however In Europe almost all hotels opt to outsource their laundry services. Andersen says destinations such as Singapore, Taipei and Hong Kong where land is at a premium and labour costs are higher are leading the trend away from in-house laundries. Jensen produces a full range laundry equipment but Andersen points out that saving energy in the laundry is not just about all their washroom systems such a continuous batch washers, washer extractors and centrifugal extractors. We also produce ironers and folders that help save considerable amounts of energy. We have a new technology called CleanTech, which ensures a far better utilisation of energy we use gas so this

means laundries can get rid of the boiler, he says. For example, the Jenroll EXPG 800, 1200 and 2000 utilise CleanTech in ironing systems that offer both high productivity and excellent finishing quality. The flexible chests will maximise contact with the linens, making it far more efficient, adds Andersen. The high-grade carbon steel chests also reduce energy losses and provide four-times higher heat conduction than stainless steel. The higher temperature increases drying performance and capacity by up to 25% in comparison to a steam operated ironer with flexible chests. The capacity of a two-roll Jenroll EXPG ironer equals that of a three-roll steam-heated ironer incorporating a fixed chest. According to Jensen, the CleanTech concept enables energy cost savings of up to 57% per year in comparison to a new, state-of-the art steam-operated flatwork processing laundry. When changing from an older steam-operated laundry with significantly higher energy consumption to a Jensen CleanTech, the savings would be much higher. With this and all our products, the aim of Jensen Group is to supply heavy-duty laundries worldwide with sustainable, economical and environmentally friendly laundry machines and systems in order to help them provide high-quality textile services, says Andersen.
Alliance Laundry Systems UniMac branded UW washerextractor series reduce utility and labour costs

Electrolux laundry equipment at the Imperial Springs in Guangzhou the company also produces tumble dryers and ironers that can reduce running costs

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Andy Mannhart Induction Buffet Concept with RTCSmp provides cutting edge technology

enthuses. You can use them anywhere, just plug them in. They are great for open kitchens, outside catering, ferries and cruises basically any more unusual venue.

The heat is rising

Cooking the

books
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Induction cookware is becoming increasingly popular with F&B professionals. Daniel Creffield investigates why
CookTec produces industry-leading induction cookware

Daniel Sutter, managing director with Andy Mannhart AG, agrees that induction equipment is on the rise. Very much so, he says. There are enormous advantages compared to the conventional way of cooking and warming. It is environmental friendly over 60% energy saving and provides better food quality. This will certainly offset immediately the slightly higher investment in the beginning. He says the primary reason for this is the cost-saving aspects. You only use energy when the cooking/warming utensil is in contact with the surface or close to the surface. As soon as you take the pot or pan away, energy consumption immediately stops. This results in over 60% energy savings even more when you take into consideration that you will use less air conditioning, since induction heats up the recipient only and not the surface first like on any conventional electrical plate. Sutter makes the point that the additional investment cost can therefore be offset after one or at the most two years as there will be lower operational costs such as energy consumption. He adds that another key advantage is that cooking and warming using induction is a very sophisticated way of preparing and presenting food which results in much better food quality. You can be much more precise than with conventional cooking or warming methods, he insists. Food presentation/quality and efficiency is at the heart of Andy Mannharts new Induction Buffet Concept with RTCSmp (real time temperature control by micro-processor) range, which also fuses flexibility and trendiness while offering cutting edge technology. The company reacted to the increasing demand for presenting food in a more sophisticated way than just in a chafing dish, developing an induction plate of 80cm by 40cm on which you can put any product which is suitable for induction: from copper-plated casseroles to cast iron pots to coated aluminum pans or stainless steel recipients. It is the first time where you can mix and match different materials on the same surface, explains Sutter.

t one time induction cookware had a reputation for high start-up costs and a lack of compatibility with other, more conventional equipment. However, increasing numbers of manufacturers are responding to F&B professionals demands for higher efficiency, lower-cost machines, and end-users are in turn beginning to appreciate the environmental benefits and other knock-on effects. These include a cooler, quieter kitchen, with no need for large, expensive extractor fans and air conditioning, instant heat up, health, as there is no burning gas, hygiene, in the form of easy kitchen maintenance and safety as the stovetop stays cool, the risk of burning is greatly reduced. Dennis Lam, regional sales manager for Hong Kong, Taiwan and Japan with the Middleby Corporation, says the market for induction equipment is definitely getting bigger. Middleby, a world leader in commercial cooking equipment with a reputation for innovation, has been established for over 100 years and has offices in 10 countries worldwide.

One of Middebys most popular brands is CookTec. CookTeks MagnaWave cooktops feature built-in diagnostics which allow easy diagnosing and adjust for most problems immediately, heavy duty ceramic glass smoothtops which can withstand temperatures up to 1,000F, commercial kitchen-proof electronics, an LED display, user-friendly control knob, built-in stainless steel edge, flexible temperature control and are made in the US. Induction equipment saves energy, is convenient to use, easy to maintain, is fast and efficient and less expensive than people realise, says Lam. However, he adds while the market is growing, at around 10%, induction cookware still represents a relatively small market share. Its a question of winning chefs over, he says. Chefs train using conventional equipment, so they need to be shown the benefits of using induction cookware. Lam believes that the large growth area in the conventional market will be for tabletops. They are just so convenient, he
A double wok station by Kolb

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A Kolb four-heater induction cooker, mostly used by the hospitality industry

Its a question of winning chefs over. Chefs train using conventional equipment, so they need to be shown the benefits of using induction cookware Dennis Lam, Middleby Corporation

RTCSmp technology allows food to be kept at the exact temperature required. On our 80cm x 40cm unit there are two fields which can individually be set with the required temperature, which is constantly checked by sensors. This is a new dimension of keeping food warm at buffets. The new range also offers a drastic reduction of energy consumption more than 50% in comparison to old chafing dish-based buffets units. The RTCSmp induction unit is available freestanding (perfect for banqueting) or built-in for coffee shops or executive lounges. The required temperature can be preset and will be displayed in a small digital window on the surface. The RTCS technology guarantees the set temperature will be maintained. Another champion of induction cooking is Hyperlux, producer of stainless steelware for over 45 years, ranging from buffetware, barware, table-top accessories and others used in retail, commercial and domestic environments. Induction has become more and more popular in Europe and is getting bigger in Hong Kong. Before induction, all professionals preferred gas to other electric cooking for one reason: the ability to adjust heat instantly. But with induction cooking the heat level is every bit as instantaneous as with gas. Induction cooking is growing rapidly, not only in the F&B sector, but domestically as well, as many people feel it is safe and convenient. In restaurants, people may feel safer if live cooking is taking place using induction cooktops instead of gas.

Induction costs for electric are far below the costs for canned fuel, and the manpower and labour involved with buying, storing and moving equipment, Follick says. The costs are also coming down each day. [The number of F&B professionals choosing] induction chafers is growing, and choices today are more than double what they were just a year ago. Follick believes the growth areas are likely to be in undercounter inductions, as they may be mounted under the table top and can actually transmit heat through the table surface, be it wood or marble to heat the utensils without damage to the counter. Meanwhile, Catherine Yu, assistant general manager at Kolb, which supplies and installs bakery and kitchen equipment, believes that the main growth in the induction market will be in the hotel industry, as it results in a cleaner, clearer environment, especially in open kitchens, as well as savings in power consumption. But for Chinese restaurants, traditional chefs still prefer a gas cooker/wok station, she notes. Yu also believes there is another avenue for induction cooking. I see growth areas including homes for the elderly and school canteens because they need to cook huge amounts of food for in most cases over 100 people at a time, so induction wok stations and stock pot stations could be a way to solve their problems.

With induction cooking, energy is supplied directly to the cooking vessel by the magnetic field. With gas, the energy is first converted to heat and then directed to the cooking vessel, so a lot of that heat goes to waste. Hyperlux has developed a full range of induction products including mobile stations with built-in induction cooktops, induction soup stations and chafers. In presentable designs, the units have a PVD coating on 18/10 stainless steel, come in a variety of colours and are durable and hygienic. Jeff Follick, general manager food and equipment at Specialist Catering Depot in Hong Kong sees the induction market getting bigger, but not as quickly as many expected. There are many new innovations but many Hyperlux Hy-Tide chafers offer of the users are not the buyers and therefore a PVD coating on stainless steel and are durable and hygienic there is a reluctance to change. The exception is in the buffet server area which is now nearly all induction as the open flame regulations preclude the use of flames in the dining area. Another important factory for induction usage is the better ability to keep food hot and the room cold, he adds. No flame means no ambient heat to the room so less air con is needed. No more staff to manage the process means fewer staff are needed for the buffet area. But are F&B professionals recognising the benefits over conventional cooking methods?

A load of gas

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O is for beauty
MingFai has launched a new line of its body care range O London. The Jasmine Invigorate set includes: shampoo, conditioner, bath gel, body lotion, shower cap, loofah pad, dental, vanity and shaving kits and soap. The O London line is promoted as ultra gentle. Its essential ingredient is seawater from the Gulf Stream, which has been shown to have healing qualities, especially for sensitive to hypersensitive skin, because of the minerals and plasma it contains. For more information: www.mingfaigroup.com

Flow flooring
Flooring specialist Flowcrete Asias range of seamless resin systems caters to multiple applications. Systems include built-in antimicrobial; fast-track applications flooring can be ready to receive traffic just two hours after application and special car park coating. The slip resistant surface makes it easy to clean and the range of colours enables safe area delineation. Lighting levels are improved with special reflective properties, enhancing the overall ambience and helping operators reduce energy consumption. The hard-wearing yet decorative system can be installed without having to remove the existing flooring, reducing waste and minimising noise levels during the project. For more information: www.flowcrete.com

Low consumption dishwashers

With more than 40 years experience, kitchenware manufacturer, Comenda has updated its ACS range of rack conveyor dishwashers with a new version for big kitchens. The ACS ECO2 applies a 37% reduction in rinse water and detergent consumption, and 23% reduction in energy consumption. Additionally, the machines speed may be adapted according to workload, modulating water and detergent consumption and reducing consumption by 58%. The machine guarantees a rate of production of 80 to 245 racks an hour. Meanwhile, Comendas new FE under-counter, front-loading dishwashers are designed to meet the needs of small to mid-sized restaurants. The FE Series includes advanced management systems for washing, dripping and rinsing times; quick heating systems; and dynamic filtering systems. The dumper dishwasher has a partial or complete drain system while the F3E+1 has a built-in reverse osmosis system to purify water and produce spotless glasses and cutlery. Complying with Comendas eco-friendly commitment, the FE series combines high performance with energy saving and optimisation of consumptions. Double wall structures also mean silent operation. For more information: www.comenda.eu

Aveda through Ada

Ada Cosmetics has taken over the distribution of Aveda body care products in the hotel business. The US manufacturer of natural and organic beauty products has belonged to Este Lauder since 1997. Ada will distribute Avedas product range, which includes flower and plantbased skin and body care items for the hotel bathroom, spa and beauty salon, in Europe, Australia, Hong Kong, Singapore and Japan. Ada plans to consolidate regional Aveda merchandise stocking by establishing warehousing in Hong Kong. For more information: www.ada-cosmetics.com

Fashionable Chivas
Two British iconic luxury brands have joined forces: cognac Chivas Regal and grand dame of the fashion world, Vivienne Westwood have launched a new collaboration the limited edition Chivas Regal 18-year-old by Vivienne Westwood. With the current design of the Union Flag dating back to 1801 and Chivas Brothers roots traced back to that year, the distinctive bottle appears cloaked in Vivienne Westwoods interpretation of the Union Jack print. Chivas Regal 18-year-old by Vivienne Westwood will be released as a limited edition with 2,500 bottles available internationally and 12 reserved for Hong Kong. For more information: www.chivas.com

Franke creative coffee app

On the lookout for a creamy caramel latte macchiato or fancy a cold raspberry milk foam? The new Franke recipe app coffee ideas by Franke brings coffee recipes and beverage ideas to the iPad, iPhone or iPod. The perfect solution for professionals and coffee connoisseurs, coffee machine supplier Franke says there are over 30 recipes available on-the-go. From classic drinks and chocolate specialties to cold milk foam creations, all aim to enhance coffeebar capabilities. For more information: www.franke.com

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Do the Shakeria shake

Innoprax presents the Shakeria milkshake, which requires just a short shake to create a creamy milk froth. A striated interior allows for up to 40% frothing and a builtin telescopic straw means the drink can be re-sealed. Available in seven flavours, including macchiato and cappuccino made from freshly-brewed espresso, strawberry from fresh strawberries, Swiss chocolate and bourbon vanilla, banana and coco pina, the Shakeria is available in 250ml containers. For more information: info@ innoprax.ch

Take a royal seat

Novox has launched a new range of seating the company says is fit for royalty. The royal collection draws inspiration from 17th century Italian baroque styling, but has a modern twist with frames that are designed with clean lines, oven-baked, painted with gloss or matt powder-coating and covered in velvety fabrics in classic colours, eliminating the need for chair covers, in the name of going green and individualising each venue. Frames are made of lighter weight aluminium tubing of 25mm by 25mm at approximately 2mm thickness to ensure strength and durability. The chairs are stackable up to 10 chairs per stack for easy operation and storage. For more information: www.novoxinc.com

Prepare for an Innovasian

Development and manufacturing company Innovasians supplies the hospitality industry with eco-friendly lifestyle products, textiles and amenities through guaranteed responsible supply chains and bills itself as a bridge to biodiversity. Organic textiles include ranges made from bamboo and cotton: luxurious, easy to maintain and durable bed linens, bathrobes and towels. Guests looking to stay fit may choose from a range of gymwear and yogawear including bricks, mats and tapes made available in the hotel shop. Eco-toys will keep guests amused poolside, while a choice of slippers and flip-flops ensure environmentally friendly comfort. For the F&B department a full range of corn starch food containers and utensils makes every packed meal eco-conscious. And everything can be thrown away in biodegradable garbage bags. All products are certified.
Innovasians has a range of tableware made from rice husks

For more information: www.innovasians.com

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Tea-time
Hong Kong-based tea specialist, Tea Concepts which supplies leading hotels and restaurants in the SAR, Macau and China has been appointed as regional distributor of Harney & Sons Fine Teas. The US tea company specialises in hotel and foodservice tea supplies. The range covers all tea types and, unusually, is available in traditional teabags and pyramid bags as well as bulk loose tea. Maintaining a classic look, the second-generation family business Harney & Sons strives to develop new and exciting blends of tea each year. It sources, blends, and packages all its teas at its facility in New York State, US. The range includes Tea Fort, Four Oclock organic and Victoria Premium Tea. Harney & Sons supplies Londons famous Dorchester hotel, which recently won the award for best afternoon tea in the city. For more information: http://www.tea-concepts.com

Gelato mooncakes
XTC Gelato has produced a range of exclusive, handmade gelato mooncakes for the Mid-Autumn Festival. The mooncakes come in four flavours: chocolate, green tea, vanilla and black sesame and are coated with chocolate and presented in golden cases. Each has a mango sorbet moon inside and is topped with a decorative, edible gold chocolate insignia. Presentation is in a black case with printed cover. XTC was founded in 2002 on the basic principle of making all natural artisan gelato and sorbetto with the freshest ingredients For more information: www.xtc.com.hk

Oven fresh
Bridor, makers of artisan breads, croissants and pastries, is now supplying the Eclat du Terroir, a ready-to-bake 50g croissant specifically sized for the hotel and restaurant trade. The croissant is made with pure French butter and light and airy puff pastry. With more bite and melt in the mouth and a caramel buttery taste, the croissants have an exceptionally long shelf life once cooked. Their larger size makes them suitable for buffets. The product needs to be thawed for about 30 minutes and cooked for 16 to 17 minutes in a fan-assisted oven. For more information: www.groupeleduff.com

Pearlescent liqueur
Van Diemen liqueur is the newest Australian tipple to reach Asia. Hailing from Tasmania (Van Diemens Land was the islands original moniker), Van Diemen liqueur is the worlds first pearlescent liqueur. When the bottle is shaken the drink takes on a pearl-like lustre. Van Diemen liqueur is made from Van Diemen vodka, cabernet sauvignon grape juice and steeped Tasmanian raspberries. The result is a rich, flavoursome liqueur with primary raspberry fruit characters and magnificent length on the palate. Van Diemen liqueur (and vodka) is available to order online. For more information: www.vandiemendistillery.com

Liquid garlic
LaObamas Black Garlic Soda, a 100% natural health product from Switzerland has arrived in Asia. Billed as having healing properties, the effervescent drink comes in a black-capped slim can, has a unique, sweet taste and no hint of garlic. Black garlic is believed to possess as much as 10 times more antioxidants than normal garlic and is warm fermented to give it its colour and sweet taste. LaObamas also provides its black garlic in powder, cloves, bulb and paste form.

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DATE

EVENT

DETAILS

ORGANISER

Sept 6 8

Restaurant & Bar Hong Kong Hong Kong Convention and Exhibition Centre Wan Chai, Hong Kong

Now in its ninth year, Restaurant & Bar Hong Kong attracts over 11,500 top-end restaurant buyers annually and is widely regarded as the definitive event for the bar and restaurant industry.

Diversified Events Hong Kong Rm 2707B, 27/F, Island Place Tower, 510 Kings Road, North Point, Hong Kong Tel: +852 3105 3970 Fax: +852 3105 3974 www.restaurantandbarhk.com Malaysian Exhibition Services Suite 1401, 14th Floor, Plaza Permata, Jalan Kampar 50400, Kuala Lumpur Tel: +603 4041 0311 Fax: +603 4043 7241 www.foodandhotel.com Singapore Exhibition Services 1 Jalan Kilang Timor, #09-02 Pacific Tech Centre Singapore 159303 Tel: +65 6233 6638 Fax: +65 6233 6633 www.foodnhotelvietnam.com

Sept 20 23

Food and Hotel Malaysia 2011 Kuala Lumpur Convention Centre Kuala Lumpur Malaysia Food & Hotel Vietnam 2011 Saigon Convention and Exhibition Centre Vietnam

FHM 2011 is anticipated to be bigger and more elaborate than the last event.

Sept 28 30

The sixth event of Vietnams most established international food and hospitality trade event.

Oct 21 25

HOST International Exhibition of the Hospitality Industry Fiera Milano, Milan Italy HKTDC Hong Kong International Wine & Spirits Fair Hong Kong Convention and Exhibition Centre Wanchai Hong Kong

Host is a leading international trade fair with six specialised areas: food service equipment, bread/ pizza/pasta, bar/coffee machines, ice cream parlours/ confectionery, coffee, hotel & spa.

Organizing Secretariat, Laura Lonc Tel: +39 02 4997 6626 laura.lonca@fieramilano.it

Nov 3 5

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

Hong Kong Trade Development Council Unit 13, Expo Galleria, Hong Kong Convention & Exhibition Centre 1 Expo Drive, Wan Chai, Hong Kong Tel: +852 1830 668 Fax: +852 2824 0026 exhibitions@hktdc.org www.hktdc.com/hkwinefair GLM 1133 Westchester Avenue White Plains, NY 10604-3547 Tel: +1 914 421 3346 Fax: +1 914 948 6197 www.ihmrs.com China International Exhibitions Ltd Room 2402, Singular Mansion No. 318 - 322 Xian Xian Road, Shanghai 200336, China Tel: +86 21 6209 5209 Fax: +86 21 6209 5210 www.fhcchina.com Koelnmesse GmbH and Federation of Indian Chamber of Commerce and Industry (FICCI). Koelnmesse GmbH, Messeplatz 1, 50679 Cologne, Germany Tel: +49 221 821 3939 Fax: +49 221 821 3723 m.tillmann@koelnmesse.de www.worldoffoodindia.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 2799 texcare.messefrankfurt.com Coastal International Exhibition Co., Ltd Room 2106, China Resources Building 26 Harbour Road, Wanchai, Hong Kong Tel: +852 2827 6766 Fax: +852 2827 6870 general@coastal.com.hk www.hotel-exhibition.com

Nov 12 15

International Hotel, Motel Restaurant Show Jacob K Javits Convention Center 655 W 34th St New York NY 10001 FHC China Shanghai New International Expo Centre Pudong, Shanghai China Annapoorna World of food India International Exhibition and Conference for the Food & Beverage Industry Bombay Exhibition Center Mumbai India Texcare Asia China International Exhibition Center Beijing China

Nov 16 18

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

Nov 16 18

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 consumers budget, this sector has a greater prominence than other businesses in the country. This is the sixth hosting of this successful event. 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.

Now on iPad

Nov 17 19

Available on App store

Nov 23 25

The 7th International Hotel Expo Hotel Expo 2011 Cotai Strip CotaiExpo The Venetian Macao Macao

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

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Texcare Asia 2011 a showcase for new technology

uppliers from China, the Czech Republic, Germany, Italy, Japan, Portugal, Switzerland, Taiwan and the US have already confirmed their participation in Texcare Asia 2011. Held biennially, this is the regions foremost trading platform for modern textile care. Ranges of sophisticated, energy-efficient washing, drying, and ironing technologies will be on display in a trade space of more than 10,000 sqm. Smart energy solutions will take centre stage this year with many companies taking the opportunity to launch products, including Alliance Laundry Systems Over-Dry Prevention Technology (OPT), which shortens drying time, decreases utility consumption and extends linen life, says the company. Tools to increase efficiency and boost productivity in the washroom, flatwork and garment technology arenas will all be exhibiting. Shanghai Sailstar Machinery is confident its new SGS Cleaning System will be a popular draw. As governments enact ever more legislation to combat climate change we expect our green SGS Cleaning System will generate a lot of excitement as it enhances energy conservation, maximises output and makes washing more economical, a company spokesperson says. Access to Chinas developing textile care market is of prime importance moving forward.

Coming next Texcare Asia 2011 China International Exhibition Center, Beijing, China 17-19 November 2011 www.texcare-asia.com

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Thaifex 2012 creating a more vibrant foodservice and catering industry

ey industry activities such as the Thai chefs competition, ice-carving, fruit and vegetable competitions, a barista championship and an industry seminar focusing on restaurant concepts and management will take the lead next year at Thaifex 2012. Hoping to help create a more vibrant foodservice and catering marketplace, Thaifex 2012 guarantees an exhibition with more than 1,000 suppliers offering an extensive range of products for the food and beverage, foodservice and catering industry in Southeast Asia. This includes frozen food, chilled food and foodservices, organic products, beverages, meat and poultry products, spices, general provisions and catering equipment and supplies. Thailand is one of four strategic markets in the Southeast Asia region, together with Indonesia, Malaysia and Vietnam. The combined estimated market size for the wholesale foodservice market in Southeast Asia is US$21 billion. With about 1.3 million food outlets across the regions, roughly 500 million people living there dine out at least once a year. The first three days of the event are reserved for trade visitors.

Coming next Thaifex 2012 Impact Exhibition & Convention Centre, Bangkok, Thailand 23-27 May 2012 www.worldoffoodasia.com

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Joining forces
Martin Allies, chief executive officer of Cafe deco group, on his companys recent merger with Igors group and what the future holds for one of Hong Kongs biggest F&b players. by Daniel Creffield

n the past Igors concentrated on bars and restaurants, while Cafe Decos area was more in large-scale restaurants, so it was a perfect fit. Martin Allies reasoning behind the merger of food and beverage management company Igors Group, a subsidiary of investment holding company Chevalier Pacific Holdings, and his own Cafe Deco Group, which was established in 1988 and now operates five restaurants and bars in Hong Kong, Macau and Sydney, could be considered an understatement. The joining of forces, which took place at the beginning of the year, created one of the largest food and beverage companies in Hong Kong. The new entity now has more than 40 restaurants and bars, and the wealth of pooled resources means it is in a strong position to unleash a plethora of aggressive growth plans and strategies. Since the merger, in terms of HR, PR, marketing, accounting and other elements of basic infrastructure we have been happy with the progress made, says Allies, an affable German who arrived in Hong Kong in 1990 to manage the then newly-opened Peak Cafe before launching Cafe Deco Groups landmark restaurant on the Peak in 1994. In addition to its impressive Hong Kong food and beverage portfolio, The Cafe Deco Group also has a solid business in Sydney in the form of the 300-seater Cafe Sydney, a wellmanaged and successful large-scale restaurant in an enviable location overlooking the harbour. We can now concentrate on business development, including in China and Australia. Also other sectors, possibly in production. Economy of scale is important to us, as rentals and labour are expensive. We, therefore, need to create better margins along the supply chain. Being involved in the production means we can better monitor three key areas: quality, consistency and price. While reducing costs where possible is undoubtedly a priority, expansion into China is the main focus going forward, as Allies, who previously worked with the Hyatt Hotel Group and Mandarin Oriental Group as executive chef and F&B director in Europe, the Middle East and Asia-Pacific, makes clear. China is the next target. In China we took the time to understand the market its a big learning curve. We spent a lot of time, money and effort. Our approach there is twofold acquiring an existing business in Shanghai and secondly, developing a boutique concept based on an existing Hong Kong

model. Shanghai is a good starting point, and of course we are also looking towards Beijing. Up to now, Hong Kong has been the centre of Cafe Decos attention, but as Allies stresses, while further expansion into the fast-growing metropolis is still desirable, it comes at the cost of a very substantial investment. Its a catch 22. The business is there, but keeping it current is expensive, he says. New ideas are constantly coming into town, and they have to be responded to. As a group the challenges are even greater, with so many different brands in the portfolio. Nowhere else in the world is there such culinary diversity for the consumer every price point, every taste bud is catered for. This is challenging for us and we need either innovative new ideas or to perfect what we already have, to build on a successful product. Institutions are also important. As an employer of close to 900 staff, Allies says that in a competitive F&B environment, human resources is one of the biggest challenges not just recruiting and retaining staff but creating a friendly, enjoyable and rewarding work environment. Hospitality is not the highest paid industry. We try to be competitive we have to be salaries are balanced between restaurants but then you have to look at what else you can offer. People are looking for a career path, a future. Were lucky in that we have a large operation with a variety of career possibilities, and our staff value this.

Catch 22

August 2011 AHCT

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p p o i n t M E n t s

Absolute Hotel Services Group has announced the appointment of Atilla Erda as senior vicepresident sales and marketing responsible for overseeing all sales and marketing activities for the groups hotels and resorts. Erda will be based at the corporate office in Bangkok. Prior to this position, he was vice-president sales, at Franklyn Hotels & Resorts.
Atilla Erda Jan Willem Kuipers

Boutique resort Aleenta Hua Hin-Pranburi has appointed Jan Willem Kuipers as resident manager. Dutch-born Kuipers brings more than 12 years experience across the hospitality industry to the role, having most recently held the position of managing director at the Banyan Village, Resort & Golf Hua Hin for the past two years.

Chloe Tsai has become social media and e-commerce manager of Mandarin Oriental, Hong Kong, responsible for managing all web, digital and social media platforms for the property. Prior to joining the Mandarin Oriental, Tsai was assistant digital marketing manager at Longchamp.
Chloe Tsai Jorge da Silva

Hong Kongs Press Room restaurant has recruited Jorge da Silva as its new head chef. Da Silva brings over 13 years experience to the role. Born in Portugal, he honed his skills in the UK working at some of Londons most famous eateries, including PJs Bar and Grill and The Farm.

Derrick Poh has returned to Mortons of Chicago Singapore steakhouse as executive chef having spent the past four years leading Mortons opening teams in Macau and Shanghai. Poh was part of the opening team in Macau in 2007 and was previously executive chef for the opening of Mortons Shanghai.
Derrick Poh Pattama Yoshimura

The Sukhothai Bangkok has announced the appointment of Pattama Yoshimura as hotel manager. With more than 12 years experience, Yoshimura was previously director of rooms and executive assistant manager at the InterContinental Bangkok before moving to InterContinental Hua Hin Resort as general manager.

GR8 Leisure Concept has announced two key appointments. Angie Palmer has become director of branding and communications specialising in relationship building and online marketing. She previously managed a public relations firm with a focus on the performing arts and hospitality communities in Ohio, US.
Angie Palmer Peter van Peborgh-Gooch

Peter van Peborgh-Gooch has joined the Ayana Resort and Spa Bali as director of sales and marketing.The English and Frenchspeaking Briton brings to his new role over 24 years experience with some of the worlds leading luxury hotel groups. He was most recently with IHG at properties in China, UAE, and Egypt.

Meanwhile, Pansy Chan has been appointed as director of human resources and training. She has two decades of experience in the hotel and restaurant industry, with particular focus on food and beverage operations management and hotel staff training in Asia and the US. Prior to joining the group she was associate director human resources at the Venetian Macao Resort.

Rest Detail Hotel Hua Hin has announced the appointment of Sraithong Boonburaphong as director of sales and marketing. She brings 18 years of sales and marketing experience to her new role, most recently at Hansar Bangkok and before that with Eastin Hotel Makkasan Bangkok, and U Hotels & Resorts.
Pansy Chan Sraithong Boonburaphong

Pan Pacific Hotels Group has announced the appointment of Jacqui Cuthbertson as general manager of Pan Pacific Serviced Suites Bangkok. A British national, Cuthbertson brings with her over 12 years of serviced suites management experience and was most recently at Fraser Suites Sukhumvit in the same capacity.

Jacqui Cuthbertson

Winston Chien

Private global hospitality and travel company Carlson has recruited Winston Chien as vice-president, China. He will oversee operations and development projects, which will see the group more than double its hotel portfolio by end 2015. Chien, a Chinese national, was most recently with the Jumeirah group and in a project capacity with Hong Kong Resort International.

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AHCT september 2011