Published since 1976

Vol 38 February 2013

mAKINg A SPLASH The bathroom reimagined

THATS THE SPIRIT The drinks industry pins its hopes on Asia
hong Kong sAR china singapore Malaysia Thailand Rest of Asia hK$50 RMb50 s$15 RM30 bt300 us$10

CONTROL FREAKS The space race taking place in hotel rooms

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Behind every excellent dessert is an excellent cream.

elcome to the February issue of AHCT, the most trusted source of information on what is happening in Asia-Pacifics hospitality industry. Although we feature new technology in the magazine constantly whether a new app to enable instant room booking, Point of Sale software to streamline F&B operations or the latest in-room entertainment (see p18), we are nevertheless astonished at the advances being made in this area.

Perhaps the most impressive developments are arriving in the form of connectivity. From systems which can tell the front desk when a guests flight has arrived, to an app that at a stroke sets their preferences wherever they are in the property, this represents joined up thinking that will surely enhance both the customer experience and industry coffers. We will be keeping careful track of technological advances in the industry and

will bring these to our readers in every issue of AHCT. But we cant do this without you. We need to hear from hospitality professionals about the constant developments in the industry, good or bad, so please do send your comments and suggestions in to: daniel@thomsonpress.com.hk

endoRseMenTs
EDITOR Daniel Creffield DESIgN by Koon Ming Tang production@thomsonpress.com.hk CONTRIbuTORS Zara Horner Robin Lynam Jane Ram Michael Taylor ASSOCIATE PubLISHER Sharon Knowler sharon@thomsonpress.com.hk CIRCuLATION ExECuTIvE Becky Chau enquiries@thomsonpress.com.hk CHAIRmAN JS Uberoi DIRECTOR Gaurav Kumar
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hong Kong bARTendeRs AssociATion

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AsiAn Hotel & CAtering times is publisHed montHly by tHomson press Hong Kong ltd (tpHK) The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the publication. Whilst every effort has been made to ensure the accuracy of information contained in this publication, no responsibility can be accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or printers errors, inaccuracies or changes howsoever caused. The editors reserve the right to edit any material submitted at their discretion. All materials published remain the property of TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence should be addressed to The Editor, Asian Hotel & Catering Times, Room 1205-6, 12/F, Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong. Tel: (852) 2815 9111 Fax: (852) 2851 1933. Fantasy Printing Ltd. 1/F, Tin Fung Industial Mansion, 63 Wong Chuk Hang Road, Hong Kong. All rights reserved (c) 2013 Thomson Press Hong Kong Ltd

Exquisite chocolate sphere with light chocolate mousse

By Laurent Jeannin, Head Pastry Chef, Hotel Le Bristol, Paris

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AHCT February 2013

CONTENTS
Volume 38 February 2013

12 14

mANAgEmENT Industry leaders talk strategy mARKET REPORT Bali breaks out

32 36 40

DRINK The spirits market hots up EQuIPmENT Bedding is big business The chefs best friend

Tower Room, Four seasons hotel guangzhou

Bath time
48 49 58

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EvENTS AND ExHIbITIONS Events calendar HOFEX previewed APPOINTmENTS Whos moving where

NEWS INDuSTRy Growth predicted for 2013; best restaurant awards in Singapore, guestrooms of tomorrow competition; Balis booming tourism PRODuCT Amenities offer Italian flair; getting a cutting edge; clearing the air; travel apps CuLINARy Top rum hits Asia; real salt; Chinese New Year chocolates; Italian wine showcase

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Now on iPad

Available on App store

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18 24 28 TECHNOLOgy A glut of gadgetry DESIgN Clean lines bathrooms of the future FOOD Chocolates delicious Asian invasion

Advertisers Index
Alpha International Barry Callebaut FHV Franke Friedr.Dick GmbH & Co.KG Grohe HK Ltd Gulfood Hi AiM HORECA Hotelex Lactalis Lamb Weston Laureate High Education Group M.Schaerer Manitowoc Meiko Pacific Valley Foods Inc. Pevonia Rancilio SIAL Siam Feather Products Co Ltd Thaifex Tiger Company Ltd Zieher 45 29 54 33 31 27 51 50 57 56 IFC OBC 21 35 17 7 39 22 & 23 11 53 IBC 55 15 19

mARCH Education China CRS Tabletops Pizza ovens APRIL Recruitment Security Dairy products Beer In-room safes Outdoor furniture Bakery equipment

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Bali booms
As Bali gears up to host the AsiaPacific Economic Cooperation forum in October, the Indonesian holiday island is booming with a predicted 12,000 new hotel rooms. According to a newly released report by Horwath HTL and C9 Hotelworks, the market-wide occupancy edged close to 70% with an overall average room rate of US$137 for the first half of 2012. A US$200 million upgrade of the gateway airport will see capacity rise to 25 million passengers a year, with other key and much needed infrastructure upgrades including a new toll road and an underpass on a key transport route. (Also see special report on page 14)

Two into one will go

From next May, The Sunbeam Hotel Pattaya and its neighbour, Hotel Idyll, will be relaunched as a combined property, the Eastin Hotel Pattaya, with 268 rooms. The old hotels are currently undergoing a soft refurbishment under the aegis of Absolute Hotel Services (AHS), and all new and existing staff are currently passing through core brand training programmes. The Eastin will be AHSs first hotel in Pattaya, and the fourth in Thailand, bringing the groups inventory to close to 1,000 rooms.

Not just hot air

Kirimaya resort in northeast Thailand is upping its marketing efforts, offering guests hot air balloon rides with champagne breakfast and a live jazz band on landing. The resort, which borders a UNESCO World Heritage rainforest in Khao Yai, is well known for its golf, spa and tented accommodation. The Kirimaya Ballooning Adventure is available until the end of February.

Success is sweet
Restaurateurs from around the region are set to descend on Singapore for the inaugural Asias 50 Best Restaurants Awards on February 25. The winners will be picked by a group of more than 900 international leaders in the restaurant industry, each selected for their expert opinion of the international restaurant scene. Individual awards categories include Best Pastry Chef, which is sponsored by Cacao Barry, the events exclusive chocolate supplier.

Checking in tomorrow

the results tested and researched in three dedicated guestrooms at Hotel ICON in Tsim Sha Tsui East for six months. The best way to predict the future is to create it, said Professor Kaye Chon, dean What will the guestrooms of tomorrow look and chair professor of the SHTM. like? A competition launched by the School Through these dedicated guestrooms, of Hotel and Tourism Management (SHTM) the school is creating a House of Innovation of the Hong Kong Polytechnic University not only for the benefit of education and aims to come up with a few ideas. research but also for the advancement of the Entrants were asked to submit their entire hotel industry. proposals for design, technology and The results of Tomorrows Guestrooms well-being, and the winners will get to see will be announced later this month.

Hotels gearing up for growth in 2013

Its only February, but the outlook for hotels in Asia and around the world is set fair for the rest of the year. According to a recent poll from TravelClick (travelclick.com), a leading global provider of revenue generating solutions for hoteliers, hotels are preparing for growth in 2013. Hotels are not only planning to hire in the New Year, but they are also putting more resources towards their marketing budgets and increasing capital investments. Of the approximately 600 global hoteliers surveyed, a third (31%) are making incremental hires in 2013. Of those adding jobs, the majority (59%) of

May opening for Jin Jiang

Adding a bit of spice to Yancheng also known as Salt City the Mingcheng Jin Jiang Hotel is due to welcome its first guests next May. The 231-room property includes an executive club lounge as well as a range of meeting facilities. We are looking forward to the opening of this hotel, which will join a number of hotels we have currently operating in Jiangsu province, said Bernold O. Schroeder, chief executive officer of Jin Jiang International Hotel Management Company.

the jobs added will be front desk staff, followed by sales managers (37%), marketing professionals (16.4%) and revenue managers (15.5%). This data showing an increase in hiring paints a strong and vivid picture for 2013, said Jason Ewell, executive vice president, business intelligence, media and web solutions at TravelClick. In addition to expanding through hiring, more than half (58.8%) of hotels say they will increase their marketing budget in 2013, with the majority (84%) indicating that they will increase their budgets by 10% or less. Meanwhile 13% indicated that they will increase their marketing budget by 11-20%. Finally, the majority (64%) of respondents said their hotels will be making capital improvements in 2013. The fact that hotels are expanding their marketing budgets tells us that growth through marketing efforts will be a strong tactic for 2013, said Ewell.

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And the winners are

Take a bow, Novotel-Ibis, Hilton and ITC. The three hotel groups scooped top honours at the Hotel Investment Forum India (HIFI) Deal of the Year Awards for hotels opened between November 2011 and October 2012. Novotel-Ibis Bengaluru Techpark (547 keys) won the Budget and Mid-Priced Scale, with a per room cost of Rs 4.41 million. Heading the First Class and Upper Mid-Scale was Double Tree by Hilton Gurgaon (184 keys) at a cost per room of Rs 7.17 million. ITC Grand Chola, Chennai (600 keys) topped Luxury and Upscale, having paid out Rs 15.3 million per room. A committee of hotel industry leaders nominated, reviewed and selected the

Fusion conference
French food has long been popular in Hong Kong, so it was no surprise that the inaugural Food Culture Conference, held in January, was a resounding success. More than 100 delegates and the food and beverage industry attended the event, which followed the theme of Quality and Food: A multifaceted perspective. The numerous renowned speakers included Eric Kwok, one of Hong Kongs foremost wine experts, who described the evolution of alcohol consumption in China and Hong Kong, from Cognac to Beaujolais Nouveau and the finest French wines.

Happy holidays
General manager of Dusit Thani Laguna Phuket, Peter Komposch, was delighted to welcome the South Korean actress Han Chae Ah and her family during their Phuket holiday at Dusit Thani Laguna Phuket last January. Han Chae Ah is best known for her work in numerous Korean television dramas, especially her role as a detective in OCNs Hero, and Oohlala Spouses, which currently features on KBSs channel. Her recognitions include a award for the Korean drama, Definitely Neighbours, at the 2010 SBS Drama Awards.

Eric Kayser master baker

finalists, which were then sent to HIFI delegates for voting and selecting the winners. HIFI is Indias most important hotel investment conference. The annual meeting is the place for the leaders in the Indian hotel and tourism industry to discuss important trends, network, identify new opportunities, and do deals through a combination of plenary sessions, breakout panels, and interactive workshops.

Doing the Jakarta jive

It isnt due to open until 2015, but the InterContinental Jakarta Pondok Indah Hotel & Residences is already making waves in the Indonesian capital. With 300 hotel rooms and 180 residences, the development will be the groups first mixed-use development in the country. With the countrys exponential growth and infrastructure development, we see considerable potential for our hotel group, said Jan Smits, chief executive officer, IHG Asia, Middle East and Africa. A second InterContinental is due to open in Bali in the same year with the InterContinental Bali Canggu Resort.

No pain, no gain
A new bakery in Hong Kong is creating a mini French revolution, showcasing a very Gallic take on all things bread and a lot more. Eric Kayser sells two million baguettes in his 85 bakeries around the world every month, and his Asian flagship in Harbour City, Ocean Terminal, has been doing a roaring trade since opening in January. Besides many different types of bread, the bakeries also stock dainty appetisers, sandwiches and seasonal fruit tarts. Good bread is made from a little flour, water, salt, yeast and infinite doses of tender loving care, said the French master baker, who took up his trade at 19.

Catch a rising star

Hot on the heels of picking up a brace of Michelin stars, Hong Kongs most flamboyant celebrity chef, Harlan Goldstein, is opening two new restaurants. Rustic Italian concept EE DA LE by Harlan Goldstein is being launched in Allan Zemans new revitalised California Tower in Lan Kwai Fong, and Penthouse by Harlan Goldstein, showcasing contemporary European fare, will sit atop Soundwill Plaza II Midtown in Causeway Bay. For exclusivity, Penthouse also incorporates two private dining rooms, each seating ten guests. Exact opening dates are due to be announced later in 2013.

Miramar goes Japanese

The latest culinary hot spot in Hong Kong is Tai Hang, near Causeway Bay, and the newest restaurant to open in the neighbourhood is Zanzo, a contemporary izakaya. Serving creative Japanese tapas and niche sake including its own private label Zanzo sake, the izakaya is operated by the Miramar Group, which was established in Hong Kong in 1957. [PIC U - ZANZO BAR]

W spells Wow
Its the eighth W Hotel in Asia-Pacific, and the 44th in the world. And its a stunner. Opening this spring, with 407 rooms and suites, W Bangkok combines a 31-floor contemporary glass tower with a century-old, European-inspired building that formerly housed the Russian Embassy. W Bangkok is certain to become an iconic landmark, a true reflection of Bangkoks East-meets-West heritage in a transforming modern city, said Stephen Ho, president, Asia Pacific, Starwood Hotels & Resorts Worldwide.
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Marriott makes it 20 in Shanghai

Marriott International has opened the 323-room Shanghai Marriott Hotel Pudong East under a long-term management agreement with Shanghai Hengchang Industry Co. Marriott Hotels & Resorts is the companys flagship brand with more than 500 properties in 54 countries. Speaking at the opening of the hotel, Arne Sorenson, Marriott Internationals president and CEO, said: This hotel represents our 62nd hotel in the country and our 20th in Shanghai alone, where we are the largest operator of full-scale hotels in the city.

A double for Regent

Two new properties are signalling the rebirth of Regent Hotels & Resorts. Both Regent Phuket Cape Panwa and Regent Bali were conjured up by BLINK Design Group, and are due to be joined by other hotels in Taiwan, Indonesia and China. The design inspiration behind Regent Phuket was to create a traditionally inspired beach residence embellished with touches of Thailand and Asia, said Clint Nagata, founder and creative director of BLINK. The elegant, almost Thai colonial feel of the exterior cedes to glowing, flowing interior spaces with warm tonal accents and spectacular back-lit high ceilings.

Located in the heart of Pudong, Shanghai Marriott Hotel Pudong East is close to two major industrial parks which are home to the China headquarters of many Fortune 500 companies, and is a five-minute drive from the Shanghai New International Expo Center, a popular venue for high-profile regional and domestic trade shows and exhibitions in eastern China.

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Garden hotel for garden city

With reflecting pools, waterfalls, planter terraces and cascading vertical greenery, the 367-room Parkroyal on Pickering in Singapore gives new meaning to the phrase concrete jungle. The hotel-in-a-garden design concept also includes the city states first solarpowered sky gardens and other energy conservation features, such as rain harvesting. General manager David Sullivan said, Our team of knowledgeable and passionate associates are excited to build upon the green architectural foundations of Parkroyal on Pickering to promote sustainable hotel operations and management practices in Singapore. The hotel will be fully complete in March, with the opening of the St. Gregory spa.

IHG launches 150th academy

InterContinental Hotels Group has launched its 150th IHG Academy in China, delivered in partnership with Puer University of southwest Chinas Yunnan province, in conjunction with the Crowne Plaza Xishuangbanna. The programme will train and develop hospitality and tourism managers, so they can acquire the right skills in order to support IHGs rapid expansion across the country. As we grow, we will continue to invest in the IHG Academy globally, making a meaningful difference to the communities in which we operate, our guests, hotels and the industry at large, said Richard Solomons, CEO IHG.

Putting on the style

A spa, a ballroom, nearly 300 guestrooms and a Ming Court Chinese restaurant all add up to make the Langham Place, Datong, which will be managed by the Langham Hospitality Group (LHG) from 2014. We are delighted to be bringing Langham Places renowned levels of hospitality to Shanxi, said Brett Butcher, chief executive officer of LHG. Located in Yudong New Area, Datongs future commercial centre, the five-star Langham Place will feature 293 guestrooms including 37 suites. All accommodation will be spacious, with customer-centric technology providing guests with sophisticated in-room entertainment.

Bon apptit, Hong Kong

More than 70 restaurants across Hong Kong will be taking part in the fourth Hong Kong Restaurant Week to be held from February 25 to March 3, presented by DiningCity and American Express. As a marketing initiative, its very straightforward fixed-price menus featuring the best dishes the participating eateries can conjure up. The Restaurant Week concept gives diners the opportunity to try out restaurants at an affordable price, and restaurants to woo new customers by showcasing their cuisine in the form of a fixed price menu, said Onno Schreurs, DiningCity.coms managing director for

China and Hong Kong. Reservations will be available online via the DiningCity website where diners can also share their reviews and feedback in terms of quality of food, service and atmosphere.

Banyan Tree branches out

The Chongqing Beibei Banyan Tree opens its doors this month the first phase of a deluxe development that will embrace hotel, spa and residences. As the only Banyan Tree private property in the world, the complex will include 44 Hillside Residences and 61 Wetland Residences. Ranging in size from 2,400 to 6,300 square feet, prices start at US$1.9 million, with the most expensive costing US$4.4 million. The overall design theme delicately combines art and nature in the architecture, with the integration of Chongqings natural landscape and Ba-Yu culture. The property is expected to be fully operational by the end of 2013.

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Strategic approaches
Privileged access to the big picture
intimidated by the formality of it all and preferred relaxed environments. As well, some hotels maintain large international marketing campaigns, and each property is required to contribute to the kitty. In some countries and cities though, the majority of the hotel business is domestic, drawing into question the effectiveness of each marketing dollar spent. The reverse is true for a hotel with an international market, but an overly localised marketing strategy. All that said, maybe the most important and delicate of all issues is human resources. Once the concrete is poured, the carpets are laid, and the hotel is officially opened, the hotel business is a people business. The management companies able to source and retain the best people is a major factor. How the companies utilise and deploy their resources is another. For example, one GM may be particularly strong at sales and marketing while another adept at cost controls and owner relations. Are these different GMs being used in the properties in most need of their respective strengths? In a perfect world, the hotels which need the most care and attention would be best suited with the most experienced staff. However, in a company bound by seniority rules, and belied with internal politics, how likely would an expert GM be placed in a fourthtier city in China where such top skills may be most sorely required, as opposed to a say a hotel in Hong Kong which traditionally is a posting of choice? But on a micro level, besides having the right people, the recipe for success in the hotel industry is attention to detail. It is

By Darryl Agon
the detail of preparing a guest room just so. It is the detail of anticipating and following a guests need. It is the detail of a warm smile. A strong management company has all the standard operating procedures in place to handle all guest contact points in a service blueprint to best ensure the most details possible are captured and properly attended to. Quality assurance programmes also assist to ensure the end product is as prescribed. Some management companies provide this service in-house, while others contract out to specialist companies. Regardless of the logistics of service setup, understanding the full service delivery chain and the true guest experience is vital to anticipating possible shortfalls and preparing ongoing service improvements. We have worked with several hotel projects where we either took on the roles of turnaround manager, management consultant, or silent shopper in three to five-star hotels in Singapore, Hong Kong, Macau, Philippines and China. While each hotel situation is different, concentration on the above overall issues has always proven successful. Darryl Agon is a fourth generation hotelier and joined the family business in 2001 after working with Big Four consulting groups and various hospitality groups in Hong Kong and Canada. As executive director with Agon Hotels and Resorts Ltd he and his company provide end-to-end hospitality consulting and management services to independent hotel owners or their management companies throughout Asia-Pacific.

I love my job. Its my privilege to regularly speak with hotel owners, management company leaders, frontline staff, suppliers, and all industry-related people. From this 360-degree perspective, I can see how all the cogs of the hotel world intertwine and move together. I can see how smoothly running engines work, and how some engines may require more fine-tuning. So finding the right management group is certainly a first step to success. Some companies have more fluid management structures and can localise their systems, while others protect their fixed-brand standards from home at all costs. Asia is a diverse continent with countless cultures and social norms, which makes this an important consideration. One hotel owner in a fourth-tier city in China personally appreciated the white gloves service for his hotel, but acknowledged his customers were more

vision of what we want to achieve while still encouraging adaptive feedback and idea sharing among all our departments. Access and communication to senior management is encouraged and we trust all our team members with responsibility and ownership of their operations. Knowing the markets exceptional attention to detail, we look at every process/ decision from the guests perspective and aim to go beyond the room and think about every step of the user experience and the overall tone and story of the property. This reflection was key in our decision to become an all-inclusive hotel brand, breaking away from tradition by providing complimentary breakfast, Wi-Fi, minibar and more for every guest stay. We take risks like this because they reap rewards. Guests enjoy the experience more as they dont get a standard hotel stay. Operations also benefit by shifting focus from cost micro-management to maximising property performance. Hotel management in Asia-Pacific brings special challenges, particularly as the

region increasingly becomes the centre for world travel and business. We must cater to both Eastern and Western sensitivities and the sensibilities of our clients, and of our team at Ovolo. Our management strategy adapts by balancing individual and collective efforts. We promote individual mentorship through having junior employees shadow our leadership and provide opportunities for our team members to immerse themselves in each operational department. Ready access to senior management also plays a big role in team development. Asia-Pacific presents other unique management challenges. In these dynamic property environments, striking the right balance between revenue growth in existing properties and further expansion is critical. Acquiring and retaining top talent gets more difficult each day, as our industry continues to expand with the regions overall growth. We address this challenge through providing a platform that attracts people who dont want to work in standard environments, who prefer our more

unconventional approach that emphasises the lifestyle elements of our brand. This attracts people with a more creative mindset than the norm for our industry, and gives them a comfortable place to hone their skills. Our success will remain dependent on our strong brand character and our commitment to our guests. No detail is too small; we know that its the little touches that can have a big impact on the guest experience. At the same time, all the details must combine into a harmonious whole, a special Ovolo quality that will build both team and customer loyalty in a market of increasing choice. Dirk Dalichau is chief operating officer of the Ovolo Group. He joined Ovolo in 2012 having previously worked for hospitality brands in Hong Kong, the US and Europe. Founded in 2002, the Ovolo Group is an independent hospitality owner and operator with five hotels and two serviced apartments in Hong Kong and one boutique hotel in Melbourne, Australia, with further local and international expansion planned.

Understanding guest expectation

true of the encounters I have had during my tenure in China. Regarding operations management, we are to follow standard operating procedures and policies and procedures devised by Accor, so that each ibis hotel is in alignment with delivering consistent services and quality standards as per the ibis standard and brand guidelines. In addition, there are a variety of unique service pledges implemented throughout ibis hotels worldwide, such as our 15-minute satisfaction guarantee, eight-hour breakfast service as well as the ISO 9001 certification which our hotel is in process of implementing this year. I would say there is a difference to management success in Asia-Pacific compared to the rest of the world, however this is not attributed simply to the geographical location or the country where a hotel operates, but about the understanding of guest expectations towards a certain hotel which varies from one country to another. When I was working in China, I noticed that hotel guests were expecting hoteliers to offer local cuisine, whereas in Singapore, Hong Kong and Europe, attention to detail in providing hotel services and facilities are the main pillars that satisfy our guests most. We are committed to strongly demonstrate ibis brand values consistently by offering the highest level of service and

By Mael Vastine
comfort at the best value for money in the economy hotel segment. We are proud to be one of the ibis flagships in the Asia-Pacific region and setting the benchmark for the rebranded ibis to other sister hotels. Apart from the staff badge, our trainees all wear exactly the same uniform, as we want them to feel part of the team and reinforce their sense of belonging. From day one, we trust that they will be capable of delivering great service as they are all undergo our induction programme and on-going, on-the-job training with the support from the Accor academy and inhouse training. The biggest challenge to managing hotels is delivering brand promise and services in a sustainable and consistent way. In other words, regardless of the country where an ibis hotel is operated and managed, the service quality delivered to guests should be consistent in accordance with our companys promise. Mael Vastine assumed his position as resident manager of ibis Hong Kong Central & Sheung Wan Hotel in January 2012. With the Accor Group in 2006, he has held positions at ibis, Etap and F1 hotels across London and China. Established in 1974, ibis is a European leader and one of the first economy hotel chains in the world, with more than 107,000 rooms and 900 hotels in 48 countries.

Little touches big impact

The hospitality industry is challenging everywhere, but customers in Asia-Pacific are particularly demanding. On top of the high energy, get-down-to-business attitude of professionals in the worlds fastest growing markets, they can bring a particular sensitivity to style, form and service. But to a serious hotel operator, these experienced customers are assets, not liabilities. They keep managers focused on achieving the highest standards possible. We use these customer expectations as inspiration in managing the Ovolo Group by building an environment that cultivates

By Dirk Dalichau
innovation, flexibility and a strong unified work ethic that seeks harmony with business success. As owner-operators of every hotel in our portfolio we dont just seek to fill rooms. We provide a distinct lifestyle experience with stylish, comfortably designed living spaces supported by personalised details and guest focused technology. We have drawn on our diverse team to bridge these gaps between the conventional hotel offering and modern APAC guest expectations. A key proponent in managing our properties thus becomes maintaining a clear

As an economy hotel brand member of Accor, ibis implements two aspects of management approach, including talent management and operations management. Each ibis hotel may have a different business model in terms of management contract, franchising or as a subsidiary to Accor, in which case the hotel management style will be adapted to take into consideration the country where the hotel is located. I have some personal tips to use when managing hotel team members; be adaptable, be flexible, and be culturally sensitive since employees of different nationalities have various characteristics or behaviour patterns. This is particularly

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arrivals and departures in 2012. The number is expected to reach 20 million by 2014/15. But a year before the splashy new terminals were scheduled to throw open their doors, the Indonesian government had already announced plans to build a second international airport in the islands northern coastal district of Buleleng. Far from the beaten tourism track which is concentrated in the south this part of Bali remains checkered with farms and rice paddies, all but untouched by tourism. The new airport will be able to handle 40 million passengers a year. That would put the facility in the same league as San Francisco International Airport, the worlds 22nd busiest airport, which handled 40,907,000 travellers in 2011, according to figures from Airports Council International.

Building bonanza

L Hotel Seminyak lobby lounge

Bali grows up
Ten years after the notorious Bali bombings, the Indonesian island finds itself in the middle of an unprecedented construction boom, Michael Taylor writes
ast year marked the 10th anniversary of the Bali bombings, which saw the lives of 202 people including many tourists cut short in what has been described as one of the deadliest terrorist attacks in Indonesias history. But more than lives were lost in the tragedy, which took place in the popular beach resort town of Kuta on October 12, 2002. The livelihood of those working in the tourism industry was also deeply affected as governments issued travel advisories against travel to Bali, and tourists started giving the popular travel destination a very wide berth. What a difference a decade makes. Ten years after that tragic event, Bali finds itself in the midst of an unprecedented construction boom involving both the public and the private sector. Infrastructural projects include new international and domestic terminals at Ngurah Rai International Airport, a tollway from Denpasar to Nusa Dua, and the Dewa Ruci underpass at the Simpang Suir turnabout. These three projects, once complete, should have a major positive impact on the islands traffic, which has been a headache in recent years. Travel time from the airport to some of Balis key tourist destinations, for example, should be dramatically reduced. Also known as Denpasar International Airport, Ngurah Rai is Indonesias third busiest airport. Built in 1969, it handled 13 million passengers in 2011 and was expected to handle 15 million

In terms of private investment, at least 20 new hotels and resorts opened in 2012 everything from boutique properties, such as the 30 room L Hotel Seminyak, which opened in the third quarter, to The Mulia, Mulia Resort & Villas Nusa Dua, Bali, a massive three-in-one development with a total of 745 rooms, suites, and villas spread across 30 hectares of prime oceanfront real estate. And theres no end in sight. A comparable number of new properties could also come on stream in 2013. Starwood is opening a Sheraton, a Westin, a Le Meridien, a Luxury Collection this is unique, to have so many brands on one island, says Yuta Yoshio, account director, W Retreat & Spa Bali Seminyak.

L Hotel Seminyak

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E p o r t

BukitVista, Villas and U Asri Jewel Villas & Spa

project completed in December 2011, when our inventory was low and the incentive market did not favour us due to the renovation project, says Urs Klee, general manager, Nusa Dua Beach Hotel & Spa. However, we had a great MICE business outcome in 2012 as a result of positive marketing and our business partners, who welcomed our resort as a legend reborn a great way to describe our iconic property, as the first hotel built in Nusa Dua. So whats behind this massive influx of investment? It all gets down to dollars and sense. The key to understanding this is profits, says Jingcho Yang, founder of BukitVista, Villas and U. Five-star hotels can charge international rates in Bali. Its not uncommon to pay US$500+ per night for a villa at W, Four Seasons or Aman. However, the operating costs, costs for labour, insurance, and construction are far cheaper than at equivalent properties in the US or Europe. Also, given the drop off in tourism and spending in those two world regions, Indonesian hotels are doing all right. Low cost, high profits, and high traffic. No wonder all the construction!

Starwood is opening a Sheraton, a Westin, a Le Meridien, a Luxury Collection this is unique, to have so many brands on one island Yuta Yoshio, W Retreat & Spa Bali Seminyak.
W Retreat & Spa Bali ocean facing room

King of resorts
Set amid 30 hectares along a one-kilometre stretch of beach, The Mulia, Mulia Resort & Villas Nusa Dua, Bali, is really three resorts in one. There is Mulia Resort, with 526 rooms and suites, The Mulia, an all-suite property with 111 units, each with its own jacuzzi in the patio, and Mulia Villas, an all-villa property with 108 villas, the largest of its kind on the island. Other facilities include eight food and beverage outlets and three chapels, each seating up 250 guests.

Pop Hotels already has two no-frills properties in Kuta and Denpasar and plans additional properties

Starwood has nine brands, and Bali will have all nine of them by 2014. Bali will have the largest collection of Starwood properties in the world on one island from luxury to budget properties. One interesting new development is the arrival of budget hotel chains as well as independent operators opening properties aimed at the mass market. Take Pop Hotels, a hip new Indonesian brand, for example. Rack rates start as low as U$30 a night for early bookings. It opened two trendy, no-frills properties in Kuta and Denpasar in 2012 and plans additional properties targeted primarily at domestic tourists in other parts of Bali. This trend started in 2011 and will continue at least through 2013, says Budiman Widjaja, hotel manager at L Hotel Seminyak. In Kuta and Denpasar, they are opening a lot of budget hotels, mostly local chains that are 90% targeted at the domestic market. Higher end properties, meanwhile, are gravitating to Nusa Dua, Seminyak and Jimbaran. And each new development seems more extravagant or exclusive than the last. Bali is going massively upmarket, says Agnes Herdiasti, marketing communications at Samabe Leisure, which is opening an 81-unit property in Nusa Dua in the first quarter of 2013. If you look at all the investment dollars coming in, 95% of it is for five-star resorts. With so many new hotels and resorts opening, established properties such as the Nusa Dua Beach Hotel & Spa have their work cut out for them. The first five-star resort to open in Nusa Dua, the resort recently spent a bundle in order to upgrade the property in order to keep it competitive with all of the new kids on the block. Our resort has gone through a tough two-year renovation

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E c h n o l o g y

E c h n o l o g y

Furthermore, if they load the app pre-arrival and keep it there post-departure, you have gained some valuable loyalty points and one you need to work hard on to max out the customer-relationship management value. Realistically, we are only scratching the surface with this new technology, and the benefits to the hotel industry will only be limited by our imagination.

Guest expectation

Four Seasons Guangzhou ensures that systems are as intuitive as possible

B&O remote control at the Grand Mira Suite, Hong Kong

Speaking to AHCT a year ago, Ingvar Herland, general manager, research and technology of The Hongkong and Shanghai Hotels Limited, emphasised how guests typically travel with iPads, Blackberries, computers and smartphones, and expect their device of choice to be accommodated throughout the hotel, particularly in their rooms. Speaking recently, he says that in the ensuing period this has now become more standardised. The direction we are now going towards is that the room is more like a smart room that you can easily reconfigure. When you have a iPod or tablet we can change the functionality of the room, as it is very software driven. Typically this means touch panels can be remotely changed for example to provide instructions in up to 13 languages. Also lighting, air conditioning, curtains, TV and radio, etc. If there are specific channels a guest wants in their room, for example, we can easily reconfigure the TV so thats what comes on when they turn it on. Herland adds that tablets can also be used to as an interactive

Hardwired hospitality
While the in-room technology offered by hotels has to keep pace with the times and the competition, it also has to be intuitive and user-friendly, writes Daniel Creffield

ne of the significant changes taking place now is how a guest interacts with the hotel, believes Terence Ronson. Ronson, managing director of Pertlink in Hong Kong, a hospitality consulting firm specialising in IT, says that while the internet was once seen as key to this, the emphasis has now shifted to the device used to access the internet. Today, the smartphone and tablet have come to the forefront, he says. These devices are all over the place. Not only the personal instruments of guests but also on an increasingly regular basis as part of the in-room technology, either augmenting and consolidating, or replacing certain traditional items. With these relatively inexpensive devices, gone are the days when you would find outdated, dog-eared or dirty folders in the desk drawer, suggests Ronson. These devices make it quick, easy and relatively hassle free to update the content and will give the user a richer experience against its printed counterpart. One of the key benefits of in-room technology I see is the ability to remove all the clutter guests find on a desk and brush it away before getting down to business. Other benefits include the options to create time-sensitive promotions and customise content according to the guest demographic language, cultural nuances, etc. Devices are fun to use, cost effective to implement and easy to maintain and there is a big trade off with printing and printed materials replacement costs, he says. Going forward, this technology will likely evolve into an inhouse created app. The guest will be able to download it on his or her own device and use its functions to make their stay easier. This reduces capital expenditure for the hotel, but even more importantly, guests will have greater familiarity and attachment with their devices over yours.

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E c h n o l o g y
Terence Ronson The smartphone and tablet have come to the forefront

p o n s o r E d

E a t u r E

Flexibility wherever you are in the world!

Benjamin Mueller-Rappard Glion Online MBA in International Hospitality and Service Industries Management From the German-speaking part of Switzerland and in Hong Kong since 2004, Benjamin MuellerRappard works for Langham Place Hotel in Hong Kong as a senior sales manager Europe, looking after room sales. Benjamin holds a Bachelors degree in Social Studies from the distance teaching university of Hagen University, Germany. Why did you enrol on this Glion programme? In addition to my experience in the sales department, my urge for learning more on an academic level as well as of a broader knowledge of the hotel business increased once I had settled into my sales position. I am very eager for learning more from other departments of the hotel, such as front office, security, or e-commerce. What are the benefits of the course being 100% online? The greatest advantage of studying 100% online is the flexibility this allows. Typically I study at night, during weekends, sometimes even on a plane, or in Europe during a business trip. Working full-time, it is hardly possible for me to join any full-time MBA. The Glion Online MBA makes it possible to study anywhere, and whatever time is suitable for you. How do you manage if you need to speak to tutors/peers? Professors or peers can be reached by email and by experience they are very fast and helpful in giving a hand. Likewise, we set up a study group during one course where we formed a small group of students and discussed a group assignment over Skype after working hours. What do you like most about studying online with Glion? Flexibility of my study schedule, irrespective of my current location. For instance, I wrote part of a previous assignment in my home in Hong Kong, then finished and uploaded it at my familys home in Switzerland during my Christmas vacation! How do you hope the course will enhance your career in future? The Glion Institute of Higher Education has an excellent reputation within the hospitality industry. By choosing a Glion Online MBA I embrace its exceptional business teaching and the opportunity of acquiring a broader knowledge of the industry. I trust the Glion Online MBA will make me a more well-rounded hotelier and therefore more sought after on the job market. What is your ultimate career ambition? I see myself in a couple of years in a more regional sales role looking after global accounts and coaching my own sales team.

The focus and diligence to succeed

Bernard Rodrigues Glion Online MBA in International Hospitality and Service Industries Management A Singaporean with more than 28 years of hotel experience across Asia, including 18 years as a GM, and having worked for diverse independent hotel groups, Bernard holds qualifications in Hotel Management and Food and Beverage Management from Ecole Htelire de Lausanne, Switzerland. When and why did you enrol on this Glion programme? What skills do you hope to gain/enhance? I enrolled in August 2010 for a 2.5-year online MBA with Glion Online. I had always wanted to embark on a Masters programme in hospitality management but could not afford to leave my job and go back to school. But with Glion being the first and only provider of a 100% online MBA Masters programme I was able to do both, keeping my current job, and at the same time doing my MBA online, without causing too much disruption. Glions reputation as one of the most credible educational hospitality institutions gave me further impetus and confidence. What are the benefits of the course being 100% online? How do you manage if you need to speak to tutors/peers? The benefit of a 100% online programme is that it offers flexibility and you dont have to leave your job to attend a full-time, oncampus programme. This option gives aspiring hoteliers the choice to progress not only in their professional career, but an opportunity to sharpen their skills and knowledge. With an online programme you are never too far from your tutors or peers whenever discussions are needed. There is never a sense of being alone with no-one to reach to. Everyone who joins the programme is a professional within the hospitality or service industries, and comes with the same focus and diligence to succeed and help one another. What is the challenging part of the online Glion MBA? Time management is the most challenging part of this online MBA programme, mixing work, personal life and studies together. However with proper time management, one will be able to cope with the rigorous requirements of a Masters programme. The best part of a 100% online Masters programme is that its flexible and you are in control. How do you hope the course will enhance your career in future? Getting a Masters, combined with 28 years of hotel experience, I believe will enhance my career options and prospects. I hope to strengthen my strategic leadership skills further, which will help my current and future professional career developments.
AHCT February 2013 21

In-room control panel at The Peninsula Hong Kong

Jeff Crowe, Four Seasons Guangzhou enhancing services without adding undue complexity

tool to order room service, access hotel information there are endless possibilities, he stresses. And he emphasises the benefit of connectivity. Everything is linked. So if you are on a tablet and want to change languages, it will change the language used throughout the room. Herland says that around 200 rooms in the main building at The Peninsula Hong Kong are currently under installation and work on The Peninsula Paris is also ongoing until the end the of year. We put together the systems ourselves, using various manufacturers and different components, while circuit boards and assembly usually comes from China. In terms of programming, he says Android programs for the tablets are concentrating on firmware which is provided partly from a company in the US.

to evolve, and we are monitoring developments closely. For Four Seasons, those discussion are about how to enhance services without adding undue complexity ... and without the space feeling overly tech-focused and cold.

Innovative approach

Keeping it simple

Four Seasons Hotel Guangzhou director of marketing Jeff Crowe agrees that while expectations on the part of travellers in the area of technology keep evolving, it is important to keep it user-friendly. The latest feature incorporated into all rooms and suites is in-mirror televisions for each bathroom, but very soon that will become a regular technological amenity for most upper-tier hotels. We put greater emphasis on trying to provide useable technology and ensuring that systems are as intuitive as possible. Not every guest requires internet radio, nor are they willing to study an owners manual to operate the bedside telephone! In terms of guests requesting certain kinds of in-room technology, Crowe says that interestingly, special requests tend to be more for older technology than new. For example, one of the more common special requests is for in-room fax machines, which are still popular in India and parts of the Middle East. But he adds that the role of the in-room telephone continues

The Mira Hong Kong also boasts impressive in-room technology, including innovative mobile solutions, such as My Mobile a mobile phone clone of the in-room phone for use on the move; hi-end Bose iPod docking stations with sound system; intuitive ambient lighting controls and an in-room safety box for guests to charge their laptops and devices. In-room entertainment includes wirelessly controlled infotainment combined in one TV screen also offering email and internet, while the newly upgraded iBahn IPTV platform allows on-demand movies and internet radio. The hotel also offers free hi-speed Wi-Fi. Guillaume Gallas, executive assistant manager, The Mira Hong Kong, says the hotel constantly seeks out technology improvements, especially in the field of mobile solutions, and believes this connectivity definitely encourages bookings. Currently were implementing a TV remote control feature for the IPTV system that enables guests to control or even watch movies or TV channels on their own iPad. Also, soon to be introduced is a smartphone rental service at an attractive, daily rate with data package and free IDD phone calls, he adds. At The Langham Hong Kong, rooms boast a high-speed internet connection with wireless and cable connection; TV systems which also displays guests messages and bills; iPhone/iPod recharging and music playing, and more. The property also offers free internet in all 495 rooms and public areas. Upgrades in in-room tech is based on guest requests and group directives.

For more information about Glion Online go to www.gliononline.com 20 AHCT February 2013

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E s i g n

Theres a museum-like quality to the bathrooms at 137 Pillars

E s i g n

Theres more to bathroom design than trying to create the perception of Bali without the sea Federico Masin, HBA
a door into the bathroom. But nowadays you are already in the bathroom when you enter the room. Pampering is all-important, but function is also increasingly a priority. Cutting-edge American hotel designer Ian Schrager says Marble fixtures dont equal luxury anymore. Whats luxurious is at least three square feet on which you can spread out your toiletries. The brand name is important, not just on the amenities, but also on the fittings. Grohe is one of the best-established names at the top end of the market. Their taps, showers and other items are widely used at luxury properties worldwide, including Singapore Marina Bay Sands and Galaxy Macau. Donald Lo, assistant marketing manager, Grohe, Hong Kong, says the philosophy of bathroom fittings is changing. Most hotel brands nowadays are concerned with saving water to minimise running costs and also help save the worlds most precious resource. If water flow is simply reduced, most people will find this unacceptable, but Grohe uses new technology, mixing air with the water to make the user feel comfortable, says Lo. The new Grohe Ecojoy line claims to reduce maximum water flow rate by about 50% without affecting user comfort. Grohes innovative approach received the prestigious red dot design award Design Team of the Year 2011-2012, the first for a manufacturer in the sanitary industry. Where space is not an issue, bathroom designers can create a magical space that turns humble ablutions into a major experience. Spa-inspired bathrooms seem to fit the 2013 bathroom trends, says Akiko Yoshioka, general manager at the ultra-luxe Ametis Villa Bali. Some of our bathrooms are open to the outside, and some are designed to bring landscape elements inside to create natural atmosphere. At Coco Prive Kuda Hithi, one of Coco Collections private island resorts in the Maldives, the bathrooms are designed by Guz Wilkinson and many have open-air features. Lisa Brightwell Coco Collections VP sales &

Bathrooms go bling
paying much more attention to the noble art of bathroom design, writes Jane Ram Hoteliers are W
hile cleanliness is probably still next to godliness, modern hotel bathrooms are increasingly about feeling divine rather than merely clean. As an important element of the brand image for hospitality groups, bathrooms feature prominently in websites and advertisements. In these harried times relaxation is a luxury for most travellers. Monica Leung, The Hong Kong and Shanghai Hotels Limiteds senior manager, design standards, says mood is all-important in modern bathroom design. AB Concepts has a growing international reputation for bespoke luxury lifestyle design with leading hoteliers. The portfolio includes bathrooms at W Retreat & Spa, Bali, and the Four Seasons Shanghai Pudong. W Hotel Beijing opens in 2013. Current projects due to open in 2016 include Jumeirah, Jeddah, Saudi Arabia; Waldorf Astoria Haitang Bay, Sanya; Conrad Hotel and Branded Residence, Raffles City, Hangzhou. The bathroom is a cocoon where the guest can rejuvenate and refresh, says chief designer Ed Ng. And despite the need for luxury, hotels are increasingly mindful of environmental issues, he says. Previously I was hesitant about LED lights in the bathroom as they were not right for applying makeup. But in the past two years LED technology has improved and now we can use them throughout. The bathroom is a major place for stone and other hard finishes. To help offset the carbon footprint, I try to use local stone from Java in the case of W Bali. Some operators are starting to accept the idea of tiles because some look almost like stone, only more consistent. Its a psychological thing.

Interior and exterior

Its not just whats in the bathroom, but the exterior view can be a major feature. City hotels increasingly try to create the illusion of infinite space by offering baths with a view like the corner suites at The Peninsula Hong Kong and Sofitel at Ponte 16, Macau, Sofitel Wanda Beijing and Sofitel Sunrich Guangzhou. Theres more to bathroom design than trying to create the perception of Bali without the sea, as HBA associate Federico Masin puts it. Room design has gone almost as far as it can, he says. Now the bathroom is getting more attention. Clever design blurs the division between bathroom and bedroom to good effect. Hotel bathrooms were formerly small and enclosed. Now they have become icons of lifestyle and relaxation. Circulation space can be part of the bathroom. Traditionally you walk into a room and on one side is
The border between bathroom and bedroom blurs (design by HBA)

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GROHE ECOJOY THE ENVIROMENTAL CHOICE

Grohes Allure E faucets combine timeless design and functionality

Bath meets pool at Ametis Villa Bali

If youre like most people, energy efciency is increasingly weighing in on the decisions we make [for our clients]. The refrigerators and air conditioners we pick, the light bulbs we use, the stoves we install must not only look good, perform well, but also help us maintain a small environmental footprint and keep the utilities bill down. What about water efciency, another natural resource under pressure? Making saving water a habit is certainly a place to start, but having our products do that for us automatically is a surere way to ensure efciency and a small bill. To make selection easier for customers, European sanitary products manufacturers have established the Water Efciency Label: WELL. Products are rated and classied according to a set of demanding, European criteria, and the best products are awarded the A**** label. Grohe is a company that has pocketed a good number of the A**** labels for its faucet lines during WELLs rst wave of classication. It is precisely because Grohe has long built energy and water efciency deeply into their business that they have attained such ying colours already. The high quality of materials Grohe uses in manufacturing the products also keeps your ttings like new after years of use, minimising the need for repair and replacement. All these helped Grohe earn WELLs highest approval. And for customers like us to rein in our environmental footprint without even conscious effort.

CM

MY

CY

CMY

Opulence at Four Seasons Guangzhou

More than enough room for two at the Sofitel Shanghai

marketing Lisa Brightwell, marketing, says, We consider every bathroom on the island a feature of its own with beautiful textures, natural light and often oversized tubs. It has become a zone to indulge and relax, to give a feel-good sensation. At Chiang Mais historic boutique hotel 137 Pillars House, the owners paid great attention to the bathrooms size, luxury feel and fittings. The result is a seamless blend of modern technology with retro charm: guests can luxuriate in an elegant indoor free-standing bath with gold feet and faucets, or enjoy a private outdoor shower under the stars. When it opened in 2007, bathrooms at the Tokyo Peninsula created quite a

stir, especially the do-everything Japanese toilet. The groups subsequent hotels have followed similar lines, although usually with a less intelligent toilet. Underfloor heating is the norm in cold climates. The basic shape is oval rather than rectangular, and the symmetrical layout of the five fixtures has a familiar feel to enable regular guests to feel at home. Everything is controlled electronically. There are three settings of mood lighting and spa music at the touch of a button, says Leung. You can activate housekeeping privacy from any point in the bathroom. The bathtub is always dominant, all the more so with the focal wall at the back of the bathtub. In Tokyo we have a cascading wall

effect created by texture, light and carving and a stone onsen spout like a waterfall. In Paris [opening later this year] we have used lit cast glass with leaves and flower motifs to give a different mood. Hotels have their own way of assessing whether their bathroom investment was money well spent. Our guests sometimes ask for information about designers and suppliers so that they can replicate what we have at home. Thats a compliment! says Leung. How long will it be before international chains seek to protect their bathroom designs in the same way that some of them have registered their beds?

So next time you shop, consider Grohe's suite of WELL-certied products. They make a perfect companion in our quest to look great, enjoy more, and save the world.

A study at GROHE showed that 70% to 80% of the overall environmental burden of a bathroom faucet is created during usage by end-users. Thats why weve introduced GROHE ECOJOY, helping you to provide your clients with the most resource-efcient products across all touch points in the bathroom. GROHE ECOJOY reduces the maximum ow rate to 9.4 litres per minute for showers and 5.8 litres per minute for faucets. On our thermostatic shower mixers, the EcoButton reduces the ow rate by up to an impressive 50%.
Enquiry: E-mail: info@grohe.hk Tel: 2969 7067 www.grohe.hk

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o o d

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individualised chocolate couverture recipes. Through the blending of different chocolate dark or milk; traditional or organic with a selection of cocoa liquors, chocolatiers can create the exact taste profile for their applications. Once the formula is perfected, a variety of delivery and storage options are available. Meanwhile, Cacao Barrys Chocolate Academy centres worldwide offer teaching and training to F&B professionals who want to improve their working skills with chocolate and learn about new trends, techniques and recipes, while its Ambassadors Club has brought together around 150 chefs, pastry chefs and confectioners to share know-how and techniques. The club organises theoretical and practical events including training courses and demonstrations, and offers technical assistance around the world.

Rich pickings
Barry Callebaut believes sustainable cocoa cultivation assures the future supply of quality cocoa and improves the livelihoods of cocoa farmers

Exporting excellence

Jean-Paul Hvin opened two patisseries in Paris in 1990, opening his first chocolate boutique in 1997. In Asia boutiques were first established across Japan and then

Hong Kong in 2008. He also has shops in Shanghai and Taipei. Olivia Niddam spent three years in Japan and has currently been in Hong Kong for two years as a brand manager at Hvin. She says that Asian consumers are buying into the French brand image, especially in Japan where Hvin has been established for 10 years. Hvin was the first French quality chocolate to enter the Japan market. Japanese people are well educated about European brands and eager to learn more ... people lined up for six hours when we first opened there ... even after 10 years people still queue up for two hours! She says the brand is seeing a lot of potential elsewhere in Asia. The two stores in Taipei opened around two years ago and are really booming. People there really like luxury products so the stores are working well. We currently have one store in Shanghai and another opening soon; people are really interested. We are starting to see interest in Singapore and potential in Korea. She adds that there are a lot of competitors

While the market for chocolate products at every level continues to grow in Asia, high-end European manufacturers are finding that success is linked to brand awareness and image perception, writes Daniel Creffield

ith Asian cocoa grinds production an indicator of demand in the region rising 8% in the fourth quarter of last year to 155,237 metric tons, the signs are there that the market is still moving up. By contrast, the cocoa grind in Europe dropped 11% as chocolate consumption stagnated and exports fell. Much of Asias demand has been fuelled by China, where the market grew 16% last year to $4.6 billion, according to data from Mintel. Barry Callebaut selling under brand names Callebaut, Cacao Barry, and Carma believes that with emerging markets driving annual growth between 2% and 5% in the cocoa powder market on the back of rising demand for chocolate flavoured products, the potential in Asia is substantial. The Swiss chocolate giant recently bought out Singapore-based Petra Foods cocoa division, making it not only the worlds largest producer of finished chocolate, but also the biggest cocoa processor. Callebaut has a long-term vision and believes great chocolate taste starts with growing great quality cocoa beans,

comments Aina Osman, marketing manager gourmet Asia Pacific with Barry Callebaut. We need sustainable cocoa cultivation to assure future supply of quality cocoa and improve the livelihoods of cocoa farmers. Speciality products from plantations and origins are gaining more popularity as end consumers are becoming more aware of good quality chocolate, she adds. Our best seller is dark couverture, which is mainly used in pastry work. Other applications include pralines, ice cream and dairy. She says it is not easy to generalise in terms of regional consumption as each country in Asia is different in terms of chocolate preferences. However, there has been more interest in dark chocolate and origin chocolate couverture over milk chocolate couverture, she believes. Osman adds that chefs are not just looking for chocolate as ingredients but for partnership with chocolate brands which can offer them after-sales service in the form of education and training. One of the services Cacao Barry offers those who want to differentiate themselves in the increasingly competitive market for high-end chocolate is its Or Noir solution, a chocolate lab where artisans can design

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Barry Callebaut is the worlds largest producer of finished chocolate and the biggest cocoa processor

Chinese New Year and Mini Valentines tins from Hvin

around 15 locations in 12 countries, from Venezuela to Madagascar. Pierre Tabarie, Valrhona brand manager Asia-Pacific, explains that the brand is distributed across Asia through a network, while in Japan it has a dedicated subsidiary in its cole du Grand Chocolat Tokyo. He agrees that Japan is a much more sophisticated market for dark chocolate, with almost every quality manufacturer having a presence there. Outside of Japan, Valrhona is in New Zealand, Australia, India, South Korea, China, the Philippines, Malaysia, Singapore,

Thailand, Macau, Vietnam and Indonesia among other countries. There is a demand in these places, a lot of things are happening there, says Tabarie. We are quite optimistic for the coming months and years we definitely see all those markets growing. We are confident things will keep growing as people become more educated about the differences between quality chocolate and confectionary, in a similar way to how people [in the region] have become more educated about wine. It will be the same with chocolate.

Overall we are cautiously optimistic for our development in Asia-Pacific in 2013. And Tabarie echoes Hvins Niddam in that Asia is becoming more adventurous in its chocolate consumption, with dark chocolate being increasing requested. Those looking for quality products will look for the dark ... people start to get used to more bitter, high cocoa content. Valrhonas best seller is its 70% South American blend launched years ago when people first started talking about high percentage content, he offers.

ACTIVECUT / THE CONSISTENT

Opalys from Valrhona is 33% white chocolate useful for any kind of application including moulding and coating individual chocolate bonbons Swiss luxury chocolate brand Francesca sells in Asia through its boutique in Hong Kong, as well as through five-star hotels and exclusive stores in Switzerland. The company often takes part in events where it pairs chocolate and wine

forged . ergonomic . functional

in Hong Kong and Japan already has many French chocolate brands but that Were not worried as we know the quality of our product. Niddam says that unlike in France, Belgium and Switzerland where a lot of chocolate is eaten (often on special occasions but generally we eat it all the time, even before bed!) it has not been an Asian tradition. For Asian people it [quality chocolate] is really new but they are starting to understand the quality of the products and asking more detailed questions: Where is it from? What is the cocoa percentage? How it is made?

Consistent flavours

Niddam adds that sometimes Asians will ask for chocolates with Asian ingredients but we dont want to adapt to these markets we want the markets to adapt to the chocolate. So we offer exactly the same flavours as Paris, All products are the same, except for festive season products. For example, special chocolates made with Szechuan chili pepper have been produced for Hong Kong for Chinese New Year. In general terms, dark chocolate is the most popular as it is less sweet, which appeals more to Asian tastes, Niddam suggests.

Although Hvin visits cocoa plantations to personally identify the raw materials he wants, up to now the company has sourced its raw materials from a third-party manufacturer. However, it will soon start to process its own raw materials as well, controlling the entire operation and therefore more easily monitoring quality. French chocolate maker Valrhona has been distributing primarily highquality chocolate couverture and associated products to the horeca market in Asia for several decades, and as well as products for the retail market. The companys chocolate comes from

High quality steel laser-tested cutting edge Especially hygienic with seamless connection between steel blade and handle Ergonomic, abrasion proof and non-slip handle, perfect in volume Forged series for starters and trainees

www.fdick.com
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knives . ancillary items . sharpening steels . grinding machines

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Drinking to the future

Spirits manufacturers both large and small are pinning their hopes on the increasingly sophisticated Asian markets, writes Robin Lynam
or decades the market for Western spirits in Asia has been based on brand recognition rather than real product knowledge. Finally, however, a culture of connoisseurship is beginning to emerge. Scottish single malt has unquestionably led the way. Until recently the highest profile whiskies in the regions markets were deluxe blends a category in which Chivas Regal and Johnnie Walker Black Label enjoyed a virtual duopoly. Those brands are still dominant, but are now facing serious competition for market share, and with Asian consumers increasingly turning to single malt, in some markets particularly Taiwan The Macallan is at least as conspicuous as the iconic Diageo and Pernod Ricard blends. In most markets single malt now has a share of 10%, 15%, or at most 20%. But in Taiwan single malt is about 50% of the total whisky market, observes Edrington Hong Kong marketing director Peter Woo. Edringtons spirits portfolio includes The Macallan and Highland Park single malts, the Famous Grouse blended scotch whisky and Brugal rum from the Dominican Republic, recently launched in the Asian markets. In Taiwan they are very receptive to different styles, or Kavalan [single malt whisky distilled in Taiwan] wouldnt have grown so fast in the Taiwan market, he adds. The question the industry is now asking is will the potentially vast China market go the same way? Both Pernod Ricard and Diageo, although they also have single malts within their portfolios, are keen to get the message out that blends are not inferior to malts just different products. But it seems clear that around the region a younger generation of drinkers imaginations have been captured by the latter category.

DiSCovEr THE PowEr oF SiMPliCiTy

Glenmorangie 18 year old the brand is one of the biggest-selling malts on the mainland

Under pressure
The Edrington Group, a leading international premium spirits company, owns and produces some of the best known Scotch whisky brands in the world, many of which are used in cocktails

The leading brands in other spirit categories such as Smirnoff and Absolut vodkas, Hennessy and Martell Cognacs, Bacardi rum, Jose Cuervo tequila and Gordons gin are also coming under pressure from smaller competitors. Niche and small batch products appeal to consumers who choose their drinks discerningly or who at least wish it to be thought that they choose with discernment. Drinkers are experimenting with alternatives in the form of grower Cognacs, Armagnacs, and aged rums and tequilas from

boutique producers. These are still niche products but the niche is getting bigger. People are receptive to trying new things, says Woo. They believe they have a more sophisticated palate, and they have the purchasing power. The rum market, for example, is growing fairly healthily. In Hong Kong the market for rum between 2010 and 2011 is estimated to have grown by around 20%, albeit from a small base. Much of the increase is at the high end of the product range, with connoisseurs and would be connoisseurs taking an interest in aged spirits from South America and the Caribbean islands, hence Edringtons decision to launch Brugal. In the white spirits sector a new interest is emerging in the gin category with the introduction of new products such as Canadas Ungava and Berry Brothers No. 3 London Dry Gin. According to Jigmee Dorjay Lama, assistant bar manager at Hong Kongs Lily & Bloom cocktail bar, while the bar still sells plenty of vodka cocktails, staff encourage customers to try the new generation of gins with subtler botanical variations. It brightens up the cocktail, and a number of our vodka customers have now switched over to gin, he says. Drinkers who have stayed loyal to vodka, it seems, are increasingly prepared to pay the premium for high-end spirits such as Ketel One and Belvedere in preference to the established big brands, which remain the house pouring spirits in most bars. It is hard to say for sure which is cause and which is effect, but the last couple of years have seen a significant shift in Asias bar culture.

Pic: sofitel Plaza hanoi

Pura
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Gulfood dubai From february 25th to february 28th 2013 Zabeel Hall | Stand Z-C2

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Ungava is a Canadian premium gin finding favour in the Asian markets

Stolichnaya classic is an Asian favourite

While the big brands continue to be consumed in pubs, nightclubs and karaoke lounges, a new generation of bars focusing on serious cocktail service and a range of high-end spirits has come to the fore. Venues of this sort have existed in Japan where the bartenders profession is taken intensely seriously for many years, but have been rare elsewhere in Asia. Now they are proliferating. To date most of these venues have been primarily whisky bars, good examples of which include The Angels Share in Hong Kong, The Auld Alliance in Singapore and Kiplings Cigar Bar at the Mandarin Oriental in Manila. As Peter Woo points out, The Bar, newly opened at Hong Kongs Peninsula Hotel, has a strong single malt emphasis but also offers an extensive range of other rare premium spirits, particularly Armagnacs. Hong Kong will get its first dedicated gin bar in the SoHo area early in the Year of the Snake, and we can probably expect rum bars to follow in a fair number of the regions major cities. The lobby lounge bar of Hong Kongs Marco Polo Hotel has been a pioneer in this respect, with a Guinness World Record for the largest selection of rums in the world. Cocktail bars such as Lily & Bloom serving classic cocktails which depend for their appeal on the quality of the spirits, bitters and other ingredients used, rather than the showmanship of molecular cocktail specialists or flair bartending have also helped to encourage the appreciation of premium priced fine spirits. Lama points out that there is an emerging interest in American whiskies as well as Scottish single malts. Bourbons and ryes are really coming up. People come here for Manhattans and Sazeracs, the recipes for which call for that. And we get customers who are asking for aged tequilas and high-end rums like Zacapa, and Goslings Black Seal, he says. It is not surprising that the giants of the distilled drinks world and smaller even artisanal producers are now highly focused on Asian markets. According to the most recent IWSR figures available at press time, Asia Pacific is the worlds leading spirits consuming region, accounting for 59% of the global market overall. China is the worlds largest consumer of spirits in its own right. Spirits consumption in Europe fell by 1.4% between 2006 and 2010, while over the same period Asia-Pacific consumed 59.3% more. Volume is not the whole story of course. Many of the spirits locally produced in Asia are low cost and low quality, including the majority of the spirits consumed in China. Across the region, however, consumption of cheap local spirits is expected to shrink, as increasingly affluent consumers turn to Western alternatives, although a possible further economic slowdown may delay that process. In terms of value Europe and the Americas still account for a large slice of the pie, but a trend towards reduced consumption in those markets has been established, and is unlikely to be reversed in the foreseeable future. In Europe in particular, alcohol has received a good deal of adverse publicity in recent years, and there is increasing awareness of the health risks associated with alcohol abuse. Stricter enforcement of laws against drinking and driving has also had an impact.

Asian futures

Whatever their size, Western spirits companies see Asia as the future, and are working hard to break into new or hitherto underdeveloped markets. For decades high-end Western spirits producers have focused on the Japanese market, which has been highly receptive to whisky and Cognac, and over the years has evolved into a significant producer of high quality spirits, including single malts, in its own right. However, Japans population is shrinking, and attention has shifted to the growing markets in China and India. For Cognac, China is a particularly bright hope. Currently the second-largest market for the spirit outside the United States, it is expected to overtake it by 2016 or 2017. Between 2006 and 2010 Chinas Cognac consumption rose by 68% versus a fall of 11.2% in the US over the same period. According to the IWSR Vinexpo study between 2011 and 2015 Chinese Cognac consumption will increase by around 47%. Japan and Taiwan are by some distance Asias most sophisticated whisky markets, and in Japan sales of whisky and interestingly of tequila are continuing to grow. About 10.5 million cases of whisky were consumed in Japan in 2010 15.6% more than in 2006 while 162,000 nine-litre cases of tequila were sold, representing a 30% increase and making Japan the eighth-largest tequila market in the world. In terms of alcohol consumption trends, where Japan leads, the rest of the region eventually tend to follow.

Most of the 6% growth in the spirits market in Taiwan in 2010 over 2006 was accounted for by whisky a high proportion of it Scottish single malt. Whisky represents 80% of all spirits consumed in Taiwan, and consumption increased by 9.1% between 2006 and 2010. Spirits consumption is forecast to grow by a further 4.4% between 2011 and 2015. Onward and upward is not the whole story however. In the important South Korean market, 8.6% less spirits were consumed in 2010 than in 2006, bringing the total volume down to 133.2 million nine-litre cases. On the other hand, the 2012 IWSR/Vinexpo Study predicts that, between 2011 and 2015, spirits consumption will return to growth equivalent to 5.2% per year. According to that calculation by 2015, Korean consumers should be drinking 140 million ninelitre cases of spirits per year. Peter Woo is optimistic about the markets prospects, pointing out that even if sales overall are fairly flat in terms of volume which he expects them to be for whisky over the next year or so the trend of consumers trading up is firmly established. The sentiment here is quite different from Europe or the States. The economic downturn might come here, but after that people will be going out and looking for new experiences. The market is always looking for ways to trade up. People are always looking for different experiences. That will never stop.

The Schaerer Coffee Art with Coldmilk foam at Gulfood 2013: 25. - 28. February 2013 Hall 2 / Stand E2 - 24

Smirnoff Black small batch vodka the brand remains a market leader

Schaerer Ltd., Allmendweg 8, 4528 Zuchwil, Switzerland T +41 32 681 62 00, F +41 32 681 62 42, info@schaerer.com

www.schaerer.com

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Simmons Beautyrest Signature collection supports a guests shape and size, for a surface thats consistently firm and comfortable

sleeping easy
What influences hotels bed-buying decisions, and whats on offer from manufacturers to make these choices more straightforward? Zara Horner finds out
f recent industry data is to be believed, the average person spends a third of their life in bed, changing sleep positions more than 60 times each night. Sleeping on the right mattress is vital to ensure that all-important good nights rest as well as prevent back problems, but as guests come in all shapes and sizes, finding a happy medium which suits everyone is quite an undertaking for hotels. From inner spring and foam mattresses to water and airbeds there are literally hundreds of bedding options. But guestroom beds and bedding represent a major expenditure for hotels so as well as comfort, cost, durability

Hotels are very competitive and want to give their guests the best sleep experience ... room specifications, comfort, brand and budget are the criteria for choosing hotel beds Ellen Irawan, Serta
City based hotels choose different beds to resorts, according to mattress manufacturer Serta, which produces the Esplanade (pictured), Platinum, Gold, and Silver mattresses under its Royal series banner

and safety regulation compliance are high on the tick list. The 280-room Ritz-Carlton Shenzhen opened in 2011 and is the sixth R-C in mainland China. Jane Jian, director of housekeeping, says the bed brand chosen for the groups latest property was Sealy as it is a well-established and luxury label. We chose Sealy because we are a luxury hotel, so all the products and fixtures in the hotel must provide and reflect this luxury. Nevertheless, cost and fire regulation compliance also came top of the list when choosing the beds. We also chose the beds and mattresses based on trying to provide the most comfort

to the most people. We have purchased special mattresses as well to accommodate special requests from guests. For example, if a guest would prefer a particularly hard mattress, we have one. The Ritz-Carlton Shenzhen turns the mattresses quarterly. We use the mattresses for 2,500 room nights and then will purchase new ones, Jian says.

Youve made your bed ...

According to experts, the thicker the mattress the better it is for preventing back pain and joint aches with 10 to 11-inch mattresses optimal in helping guests fall asleep, stay asleep, and awake refreshed and ready to face the day.

Hotels are very competitive [and] they want to give their guests the best sleep experience, Ellen Irawan says. Room specifications, comfort, brand and budget, are the criteria for choosing hotel beds, according to Sertas sales and marketing manager. Irawan says city-based hotels choose different beds to resorts. Resort hotels tends to pamper their guests, so they pick the highest in our bed range. City hotels are mostly used for meetings, conventions and others, so comfort isnt a high priority compared to resort hotels. Instead they choose beds based on budget and brand preference. For all hotels, environmental concerns are more and more setting a trend as a marketing tool or feature as a matter of company policy and responsibility, Irawan has noticed.

And, referring to a recent industry report, Irawan notes whether at a resort or city hotel, 70% of all guests time in the room is spent in bed. With clients in Asia including Hilton, Conrad, Westin, and the W, Anantara, St Regis, and Laguna hotels in Bali, Serta, which has been manufacturing top quality beds and mattresses for more than 80 years, has introduced four new beds to their range. Under the banner Royal series, the Esplanade, Platinum, Gold, and Silver beds have wave-like convoluted spring mattresses attached to a wooden base to create a strong and supportive bed. The mattresses inner springs are heat tempered for durability and elasticity, and respond to a bodys contours. Covered with high thread-count Jacquard knitted fabric from Belgium, the mattresses are 9.4 inches deep, with a 9.4inch foundation.

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Each Siam Feathers range is tailored to the hotel, which includes Anantara Kihava Maldives (right) and St. Regis Bangkok) left)

Tough call

Mattress and bed manufacturers are well aware of how difficult it is for hotels to choose beds and mattresses. Sealy is one company which hopes to ease the pain. The US manufacturer, which established its Asia office in 2001, has set up its Orthopaedic Advisory Board, which consists of doctors, surgeons and bed specialists who all play a part in the design process of Sealys traditional innerspring memory foam and latex foam mattresses. And Slumberlands interlinked posture springing system and pocketed posture springing system claim to provide higher spring counts than other similar mattresses. With Asia clients including Kempinski, M a n d a r i n O r i e n t a l , Pa n Pa c i f i c and InterContinental, Slumberland AsiaPacific started operations in 1981 and has factories in Malaysia, Thailand, Indonesia and China. For hotel markets, the company has a special range of products and develops special models based on specific hotels requirements. The Refresh Executive and Refresh Executive with Pillow Top is in Holiday Inn and Holiday Inn Express properties; the Sweet Sleeper Bed for Sheraton and the Four Comfort Bed for Four Points by Sheraton. Despite a 10-year warranty most fivestar hotel Slumberland customers change their mattresses within five to six years to ensure guest comfort, says the spokesman. Brand, costs, and specifications particularly in group deals to achieve a similar feel in all rooms are what guide

hotel bed purchasing decisions, according to Michelle Ng, Simmons marketing manager Southeast Asia. The profile of beds usually is gathered from hotel guests feedback, Ng adds. In group deals the top specification is to cater to an international audience, where the plushness and comfort of the mattress is key. In Simmons, we have myriad choices in firmness, feel, and in-fills to match hoteliers preference and budget. With clients across the region including Banyan Tree, Shangri-La, and Westin properties in India, Malaysia and the Philippines, Ng says non-flip mattresses, mattresses with coolmax fabric, scented mattresses, and toppers for added plushness and comfort, are among their latest offerings and most popular products. However, she adds, In the retail industry, natural materials like natural latex have a popular following, but in the hospitality industry adding new features often increases costs, and it will depend on an individual hotels objectives and budget whether they go for that, or not. While quality is the top consideration for hotels when it comes to choosing bedding products, according to Siam Feathers managing director Samantha Hyland, price is also a key factor. The sourcing, processing and supply company has clients across Asia including

Hyatt, Le Meridien, Sheraton, JW Marriott, Renaissance, and Sofitel, and Hyland notes there is a definite distinction between the bedding resorts choose and those preferred by city-based properties. Resorts will tend to use high quality synthetic products like micro fiber whilst city hotels would tend to use down and feather. For linen, most city hotels now offer 300-thread count cotton or cotton polyester blends. Resort hotels will tend to use lower thread count due to consideration of quality of water supply for laundering. Each Siam Feathers range is tailored to the hotel in question, Hyland says, to match their brand standard, dcor and guest preferences. For hotels that do not need to follow brand standard, we will assist them to create their own unique bedding, which is always well received by the clients guests. We also work with major five-star chains revising their brand standard by offering rejuvenating services which provides exceptional savings and an environmentally friendly bonus. Hyland says environmental considerations are making in-roads with clients decisions. Yes, more and more. The benefits of natural products in both luxuriousness and environmental friendliness are becoming more widely embraced.

Headquarter Office: Mr. Steve Cooley 2700 Richards Road Bellevue, WA 98005 U.S.A. PH: +1(425) 643-1805 FAX: +1(425) 747-4221 Email: steve@pacificvalleyfoods.com

China Sales Office: Mr. Tony Wang 2210, China Merchant Tower 161, Lujiazui Dong Road Shanghai, China 200120 Ph- 86-21-5888-7101 Cell- 86-1350-170-8460 Email: tonydh@vip.163.com

Tokyo Sales Office: Mr. Shizuo Nakagawa Tomizen Bldg, 8F 2-11-4 Ginza, Chuo-ku Tokyo, Japan 104-0061 Ph- 81-90-7738-7122 Email: nakagawainternational@jcom.home.ne.jp

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E
in the smallest of spaces, Halbauer says. The HansDampf Compact, for example, is a slim combisteamer at 55cm wide. In spite of its small measurements, [it has] a lot of capacity for professional 1/1 GN sizes, Halbauer explains. This makes the small compact appliance into a powerful professional supplement in all hotel and restaurant kitchens. The HansDampf gold is the banqueting expert thanks to a user-oriented development which is strongly focused on the real needs of chefs, says Halbauer. With the FlexiRack Space Innovation enormous capacities can be achieved and significantly more can be produced in the same amount of time. Depending on the diameter of the plates, and appliance size, between 24 (HD 6.1) and 40 (HD 10.1) prepared plates can be placed on the special grids. For banquet events the plate system trolley with a capacity of up to 80 (HD 20.1) prepared plates is recommended. Halbauer says its MKNs first class materials, innovative quality and production technology down to the latest detail [which] emphasise reliable high quality food preparation. Another outstanding feature is the automatic cleaning system WaveClean. [An] innovative, patented concept of rinsing agent and cleaner in a sealed two-in-one cartridge [ensures] safe, easy and clean handling which is highly appreciated in a busy kitchen. With Rational SelfCookingCenter combi-ovens, even kitchen helpers can finish the operation, says Emily Chen of the company. The combination of heating and steaming functions means nearly everything is possible with the Rational ovens, Chen goes on to say. We have four core control technologies: hi-density, self-cooking, efficient-level, and care-control. While easy to use for roasting, grilling, baking, stewing or steaming, Chen says the ovens particularly lend themselves to Chinese application [as they] offer many Chinese cooking processes. Rational offers a free installation and testing service, with one-day on-site training available in mainland China. [We will] help to set the unit according to the users own menu, Chen says. Touchscreen and user-friendly software offers the easiest operation experience. [And we have our] after-sales service: ChefLine, as well as the Rational academy to meet users needs. The Rational SelfCooking Center whitefficiency is the companys latest product. Compared with the previous product, the performance of HiDensityControl and Efficient LevelControl [in this unit] has been dramatically improved, Chen says.

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The perfect combination

Combi-ovens are one of the most useful pieces of kitchen equipment today. Who are the leading manufacturers and suppliers in the region and are chefs making full use of the combis potential? Zara Horner reports
Convotherms 10.10 mini easyToUCH from Manitowoc features a simple user interface which allows access to options displayed clearly on a large colour touchscreen

Great Hall of People, Beijing, has invested in combi ovens from German manufacturer MKN

It has never been simpler to treat guests to top quality meals while still working with a very healthy profit William Fletcher, Manitowoc
The cooking time has been reduced by 30% and energy costs reduced by 20%

Exchange of ideas

odern combi-ovens are possibly the most versatile piece of equipment in the commercial kitchen. A variety of tasks, including steaming, baking, regeneration, sous-vide, frying, roasting, cook and hold and slow cooking can be carried out using just the one unit. Whether preparing Western or Asian cuisine, they are also practically indispensable for banqueting operations. Nevertheless some manufacturers believe the units are not being used to their full capacity in many kitchens with some chefs sticking to just one of the many possible functions. We use our oven for baking and roasting suckling pigs, says Jason Black, executive chef at Hong Kongs The Salted Pig and Shore restaurants. Using a combi-oven from German company MKN, Black says he chose the unit based on the quality and reputation of the brand, price, along with suppliers support. He goes on to explain, A combi-oven allows commercial kitchens to poach, roast, steam, bake, broil and reheat food. Our operation uses a variety of cooking methods, and this oven allows us flexibility in one unit. Most are self-cleaning and can be used for years with regular maintenance. We use this kind of oven because they are easy to operate, can reduce shrinkage, save time and manpower and deliver consistent cooking results. Responding to manufacturers comments that some chefs dont use the units to their fullest potential Black says Combi-ovens [have only recently] gained popularity in hotels and high-volume restaurants. Many chefs are still discovering what a combi -oven can do for their operations and how to fully utilise it. They are certainly underused for what they can bring to

an operation. Practical training always helps, Black points out.

Combi-aid

Scandinavian kitchen and domestic appliances specialist Electrolux manufactures its combi-ovens with what the company terms a Thoughtful Design approach. Electrolux combi-ovens contribute to sustainable development [by] reducing adverse environmental impact throughout the cycle and ensuring resource and energy consumption waste and pollution [are] regularly monitored for improvement, says the company. With names such as Inspire, Insight, and Intuition, the combi-ovens are up to 15% more energy efficient than B class rated ovens. The Australian and Swiss-made combi-ovens circulate hot air evenly around the food for consistent results. They have automatic off-timers, weight diviners and meat probing functions to allow integrated browning. Automatic burn clearing functions turn cooking residues into ash for easy cleaning. Fat and smell filters, cool-touch doors, ultra-fast defrosting mechanisms and quick heat up and low temperature cooking functions are also available, with between five to nine selectable cooking programmes. Meanwhile, The HansDampf appliances from MKN offer professional combination cooking technology which is strongly shaped by the standards of the chefs and a high level of practicality, says Anja Halbauer, marketing and PR manager at MKN. The HansDampf is easy to use, environmentally friendly, cost efficient and reliable. Even the smaller high performance models in the HansDampf product range are a culinary inspiration. The latest range of units can handle enormous capacities

Hong Kongs The Salted Pig restaurant uses combi-ovens for preparing suckling pig

The chefs and engineers who work for US manufacturer Manitowoc are constantly sharing ideas and exchanging information with [other] chefs, food scientists, designers, engineers, and customers, says William Fletcher VP sales. The result is it has never been simpler to treat guests to top quality meals while still working with a very healthy profit. Fletcher notes the Convotherm range is reliable, has a long working life and especially user friendly design, with easyToUCH control panels making operation easy. The ingeniously simple user interface [allows] access [to] entirely new options that are displayed clearly on a large colour touchscreen. It requires just one-finger operation: the rest is selfexplanatory. The units self-cleaning Concoclean system is a steam disinfection. The demand for the mini series within the combi portfolio has been increasing heavily for years, Fletcher says. As a result, the company developed the Convotherm minis range. Thanks to the double glass door with a new extra-wide inspection window, the mini shows at first glance what its made of. Both control panels, the intuitive easyToUCH and the standard controller were adapted correspondingly. The high-class silver look fits perfectly into the interior of front cooking areas or businesses. The very little width of the units allows installation almost everywhere. Despite its compact size the minis are all-rounders. The operating modes of steam, hot steam and hot air with climafunction crisp and tasty, and the speed dial function Press & Go make the minis full-fledged combi steamers, says Fletcher. Additional functions such as regenerating and low temperature cooking are also available. Convotherm minis come in four sizes and 11 models.

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Italian elegance
The latest amenity kit from ADA Cosmetics International the Trussardi Guest Collection is imbued with more than a hint of Italian elegance. It comes with all the amenities that one expects from a deluxe hotel courtesy kit: 40ml bottles of shower gel, shampoo, conditioner and body lotion and a creamcolored 40g soap bar. The assortment also includes several accessories packaged in matte black cardboard boxes with a snakeskin motif and gold embossing. The fragrance has a refreshing vitality of Italian lemons and bergamot combined with galbanum, and radiates a feeling of confidence and zest for life. The bottle, based on an exclusive Trussardi design, has a glossy black surface that provides the perfect background for the gold logo, while a gold cap, embossed with the logo, completes the striking composition. For more information: www.ada-cosmetics.com

True as steel
Sharper than ever, the new DICKORON duo contains two round diamond steels embedded in one ceramic steel and is made in Germany according to the highest quality demands and specifications of Friedr. Dick. The diamond steels are coated with Dinitec which allows high abrasion when steeling and sharpening blunt knives. Thanks to the deep-embedded diamond coating in the core made of stainless steel, the result is a very fine surface with high abrasion. At the same time, extended durability of the sharpening steel is guaranteed. Finally, the synthetic ceramic surface smoothes and refines the cutting edge. The granulation of 1,000 (up to a granulation of 3,000 according to Japanese standards) enables the achievement of a very fine cutting edge. For more information: www.dick.de

Amadeus on the move

Designed to make life easier online, Amadeus has launched a mobile extension to its Travel Office Manager system that provides travel consultants with access to selected functions on iOS platforms. In order to adapt to the changing needs of the travel industry, Amadeus Travel Office Manager Mobile was developed to enable travel consultants to work anytime, anywhere. Travel consultants will be able to: Check task queues created in Amadeus Travel Office Manager and take action on due or overdue tasks, or assign them to colleagues Access supplier and customer contact details Get an overview on the daily booking sales and payment reports to stay connected with activities in the office

Wrought in Italy
New for 2013, the Hana and Legami collections are the stars of Caporalis wrought iron inventory. Hana features a floral pattern, while Legami combines both iron and plastic. Based in Tuscany, Italy, Caporalis product line includes beds, tables, chairs, benches and even mirrors, and is divided into five main themes: country, classic, contemporary, romantic and outdoor. The company was established in 1885, and remains a family business with the fifth generation currently at the helm. For more information: www.caporali.it

Amadeus Travel Office Manager Mobile will also allow travel consultants to react quickly to urgent tasks or crisis situations in the travel industry. The app is currently available in Hong Kong, Malaysia, Mongolia, Singapore and Thailand. For more information: www.atom.amadeus.com

Well, well, well

CookTeks new SinAqua is an induction food holding well that saves energy and extends food life without the use of water. In comparative tests with traditional steam tables, SinAqua saves over 50% in energy costs, making it one of the greenest food holding systems in the world. The SinAqua system also features: Individual controls for each induction zone Four standard temperature settings 150F/65C, 160F/70C, 175F/80C and 190F/90C with more accessible if desired An automatic timer that turns on when the pan is inserted into the well (and can be turned off if desired) Hold time determined by the user and the display will flash when that hold time has expired. For more information: www.cooktek.com

Professionally pure air

The Oreck Professional Air Purifier features six-stage air filtration with exclusive Truman Cell technology that effectively traps 95% of particles as small as 0.1 microns. The device will eliminate cigarette smoke and cooking smells, as well as toxic chemical fumes such as paint smells. Whats more, its as economical to run continuously as an ordinary light For more information: www.oreck.com bulb, and the electronic filter system doesnt clog like other air purifiers, maintaining consistent airflow at a low cost. There are no expensive replacement filters to buy; the permanent filter cleans in just minutes with detergent and water. A handy light indicates when the filter needs cleaning simply rinse, let dry and re-insert.

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The eyes have it

The latest product from Pevonia is likely to pique the interest of spa managers everywhere. The Lumafirm Eye Contour Lift & Glow addresses the fragile eye zones needs by smoothing wrinkles, alleviating dark circles and puffiness while visibly repairing and smoothing the eye contour. Pevonia harnesses the power of nature with potent ingredients such as collagen, diacetyl boldine, sorghum bicolor, and extracts of watermelon rind, apple and lentil fruit. For more information: www.pevoniapro.com

Solutions for merchandising & the service of wine

Caf, ol
French manufacturer Santos has launched its new Coffee Shop Grinder #63 which completes the companys wide range of coffee grinders. This new powerful grinder is dedicated to coffee shops, supermarkets and roasting establishments that distribute large quantities of ground coffee. Extremely silent, quick, precise and reliable, the #63 is the result of Santos experience in the coffee market for more than 60 years. This sturdy product is equipped with a powerful asynchronous motor and designed for intensive use. It has an exceptional output of up to 120kg/hour. Santos develops its own grinding discs for a perfect constant and fine grind. The coffee shop grinder #63 is equipped with triple-cut grinding discs that can be resharpened. Its bag holder can adapt to all types of bags, from 250g to 1kg, and its vibrating plate ensures a better distribution of coffee into the bag. Email: sjouan@santos.fr

Appy travels
Jetwing has launched two mobile apps for the popular Android operating system. The first app Jetwing Hotels was designed to provide functionality and optimum user experience at each step, and be a convenient method of accessing information on Jetwing Hotels via mobile phone. Essentially, the app is a catalogue of all of Jetwings properties, including details, accommodation types, special offers and an image gallery for easy viewing. The app will also seamlessly enable customers to book a Jetwing hotel right from the palm of their hand and effect payments and obtain secure reservations in real time. In addition, a quick response code reader allows guests to unlock special offers and access exclusive content during their stay at the hotel. The second app, Jetwing Travels, was developed in-house, and is fully customised to display content about Sri Lanka, tailor-made tour programmes, special offers and other information via smartphone. Users are able to select itineraries, unlock seasonal gifts, and establish contact with the company efficiently. For more information: www.jetwingtravels.com

Combining high quality, luxury materials, ShowCave has given the wine cabinet a facelift. Innovative, with a capacity for 180 bottles, it boasts high-tech features and a bold design. Designed to showcase your best vintages, ShowCave will appeal to both wine professionals and connoisseurs.

S how c ave
Made in France

For a free brochure containing full detail, please contact: Alpha International Food Services 909, Chai Wan Industrial City, Phase 2, 70 Wing Tai Road, Chai Wan, Hong Kong. Tel: (852) 2889 2123 Fax: (852) 2889 1757 http://www.eurocave-alpha.com Email: alpha@eurocave-alpha.com

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NaCl for real

Vino magnifico

From the Redmond Salt Mine, some 150 miles south of the Great Salt Lake in Utah, USA, comes Real Salt, without additives, chemicals or heat processing of any kind. Real Salts unique pinkish colouring comes from more than 60 trace minerals, which also lend it its distinctive flavour. Real Salt has no effect on blood pressure, and does not promote water retention, so it is ultimately healthy. For more information: www.realsalt.com

Kung Hei Fat chocolate

Asias biggest showcase of fine Italian wines reached a grand finale with a gala dinner for 350 wine collectors, vintners, socialites and winemakers at the Island Shangri-La Hong Kong. The culmination of Great Wines of Italy was a fitting tribute to the milestone two-day trade and consumer tasting expo of more than 485 of the nations premium wines and 94 leading producers. Tastings on the day before were held for both industry and trade professionals as well as wine collectors and general public enthusiasts. The launch attracted more than 800 visitors. James Suckling, one of the worlds most influential wine critics, commented: There is an awakening in Asia for premium Italian wines and never before has Italy made so many great wines. The popularity of the Great Wines of Italy event underlines this. A wine auction of premium Italian wines such as Antinori Solaia and Ornellaia was led by the worlds largest wine auctioneer, Acker Merrall & Condit Company. The live auction created quite a stir with multiple biddings going back and forth in the room and all items being sold, including Marchesi Antinori Solaia 2001, Ciacci Piccolomini dAragona Brunello di Montalcino Pianrosso Santa Caterina dOro Riserva 2001, Roberto Voerzio Barolo Fossati Case Nere 2003, and Tenuta dellOrnellaia 2006.

Yo ho ho

Rum drinkers in China and Hong Kong have cause to celebrate now that Ron Barcel has finally made it to Asia. The brands portfolio includes Imperial Premium Blend (limited edition), Imperial, Gran Anejo, Anejo and Barcel Cream. Ron Barcel is among 10 brands chosen by International Wine & Spirits Research to join the exclusive Elite Brands List. This award is granted to alcohol brands of all categories that sell

more than one million cases worldwide, with 40% of its sales outside its core market. Ron Barcel Imperial was commended by the prestigious Beverage Testing Institute of Chicago as the best rum in the world, being the first rum to get the highest score in the history of this institute 97/100. For more information: www.britaway.com

Dont cry for me, Morro dAlba

Just landed
New to Hong Kong and Macau is Landy Cognac, whose brand ambassador Calvin Cordozar Broadus, Junior is better known as the American rapper Snoop Dogg. Landy has been well established in Asia for some time, particularly among the Korean military, and it has won numerous awards. A blend of Grande Champagne, Petite Champagne and Fins Bois, Landy is now available as both VSOP and XO. For more information: www.cognaclandy.com

Lacrima di Morro dAlba poetically recalls the characteristic teardrop that falls from grapes when they are fully ripe. Since 1997 this small vineyard in the Marche hills of Italy has been producing Fonte del Re, a name that harks back to the site of an old spring. Grapes are harvested by hand and the wine presents a deep ruby red colour with evident shades of violet. The nose is delicate and characteristic, with an intense and aromatic vinous aroma, suggestive of roses, violets and brushwood. The overall flavour is dry and warm, with clear and pungent but not rasping tannins. Its soft and fairly rounded, and also with good body and persistence. This wine is traditionally matched with typical local charcuterie suchas Lardellato di Fabriano or Ciavuscolo salami, first courses based on Salsa Rossa and meat sauce, and second courses based on white meats. It is also excellent with medium-hard cheeses. For more information: www.umanironchi.com

Chocolatier Jean-Paul Hvin has created a gourmet chocolate gift selection to welcome the year of the snake. Top of the range is the Boite Gourmande gift box, containing 28 pieces of artisan-made chocolates packaged in a snakeskin red box, finished with a gold ribbon. Within this gift box is Jean-Paul Hvins latest launch of the Chinese New Year An Nouveau chocolate, a festive Sichuan chilli-peppered dark chocolate ganache. This red bonbon chocolate is adorned with the Chinese character Lucky for a fortuitous year ahead. There is also a range of four Metallica gift sets. These feature signature products packaged in elegant metal tins that contain caramels and nougats, sweet orangettes and gingembrettes, Carrs JPH, truffles, chocolate almonds, caramels, chocolate coated apricots, chocolate coated almond and mendiants. For more information: www.jphevin.com.hk

Designed to please
Martell Cognac has underlined its commitment to blending history with innovation with the launch in Hong Kong of the latest Martell XO Exclusive Architect Edition. After collaborating in 2009 on previous versions of the Architect Edition with architects Paul Andreu, for the newest limited edition Martell joined forces with architectural legend Christian de Portzamparc, the first Frenchman to be awarded the Pritzker Prize, the Nobel Prize of architecture. Light is at the centre of his design for the Martell XO Exclusive Architect Edition. The cognacs distinctive archshaped bottle, accented by a bird in flight, provides the perfect receptacle to illuminate the amber colour of the liquid within. The bottle, which carries De Portzamparcs signature close to the bottom, is housed inside a carafe covered in criss-crossing horizontal lines, curving and rising to accentuate the effervescent airiness of the design. For more information: www.martell.com

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DATE Feb 19 22

EVEnT HCJ 2013 Tokyo Big Sight (Tokyo International Exhibition Center, Ariake) 3-10-1, Ariake Koto-ku Tokyo 135-0063 Japan Gulfood 2013 Dubai United Arab Emirates

DETAIlS HOTERES JAPAN, CATEREX JAPAN and Japan Food Service Equipment Show focus on equipment for commercial kitchens. Food service, tableware, IT systems, furniture and food hygiene equipment are showcased. 800 exhibiting companies and approximately 50,000 professionals visit annually.

ORGAnISER Japan Management Association 3-1-22, Shiba-koen, Minato-ku, Tokyo 105-8522, Japan Tel: +81-(0) 3 3434 1377 Fax: +81-(0) 3 3434 8076 hcj@convention.jma.or.jp www.jma.or.jp/hcj/eng Dubai World Trade Centre, PO Box 9292, Dubai, United Arab Emirates, Tel: +971 4 308 6062 / 6047 Fax: +971 4 318 8607 gulfood@dwtc.com www.gulfood.com

HOFEX has it all

Feb 25 28

A trade show with proven credentials, Gulfood provides a sourcing platform where international flavours meet world-class business. Latest trends and innovations shaping the future of food also on show. With an emphasis on education, training, competitions, and live events, Gulfood strives to inspire and inform. Hotelex Shanghai 2013 will focus on innovative elements and green concepts. Hotelex has showcased hospitality trends for 21 years and is a one-stop purchasing and information platform for industry professionals. Exhibitors from across the globe will showcase their products and innovative solutions. FHV is an important growth catalyst for food and hospitality businesses throughout greater Indochina. Worldclass competitions and networking events promise to make FHV2013 the place to be.

Apr 1 3

Hotelex Shanghai Shanghai New International Exhibition Center Shanghai China Food&HotelVietnam 2013 (FHV) The 7th International Food & Drinks, Hotel, Restaurant, Bakery & Foodservice Equipment, Supplies & Services Exhibition and Conference Saigon Exhibition & Convention Center SIAL China 2013 Shanghai New International Expo Centre Hall N1-N5, E6-E7 Shanghai, China Hua Mu Rd. 3# East Lobby (near Luo Shan Rd.) The 15th International Exhibition of Food & Drink, Hotel, Restaurant & Foodservice Equipment, Supplies & Services

Shanghai UBM Sinoexpo International Exhibition Co., Ltd Tel: +8621 6437 1178 Fax: +8621 6437 0982 hotelex@ubmsinoexpo.com www.hotelex.cn Singapore Exhibition Services Telephone: +65 6233 6638 Fax: +65 6233 6633 fhv@sesallworld.com www.foodnhotelvietnam.com

Apr 24 26

May 7 9

Asias largest international F&B exhibition, staged in seven halls and expecting 45,000 visitors in 2013, the 14th Edition of SIAL China will continue to set the benchmarks as Chinas unique meeting point in the F&B and HoReCa industries.

Comexposium 70 Avenue de Gnral de Gaulle, 92058 Paris La Dfense Cedex, France www.sialchina.com

May 7 10

Connecting 1,900 global suppliers of food, drinks, coffee, wine, equipment, hospitality technology, design, and more with 35,000+ regional hoteliers, restaurant owners, chefs, importers, distributors and more, HOFEX is a premier trading platform for China and Asian markets. THAIFEX World of Food Asia is a premier sourcing platform for the industry. The 2013 show covers all aspects of F&B and showcases Halal and organic food, catering and hospitality services, food technology, retail and franchise. The World of Seafood will run concurrently. FHM 2013 will feature a series of seminars and workshops, including Culinaire Malaysia 2013, and celebrity cooking demonstrations. A one-stopresource centre for the food, hotel and hospitality industries. Asias largest and longest running hotel investment event. HICAP gathers hotel investors, financiers, and leading industry professionals from across the Asia-Pacific region.

Hong Kong Exhibition Services Ltd Tel: +852 2804 1500 Fax: +852 2528 3103 exhibit@hkesallworld.com www.hkesallworld.com www.hofex.com Koelnmesse Pte Ltd Tel: +65 6500 6712 Fax: +65 6294 8403 wofasia@koelnmesse.com.sg www.worldoffoodasia.com Malaysian Exhibition Services Sdn Bhd Tel: 603 4041 0311 Fax: 603 4043 7241 enquiry@mesallworld.com www.foodandhotel.com HICAP c/o BHN 2900 Bristol Street, Ste. D101 Costa Mesa, CA 92626 USA Tel: +1 714 540 9300 marketing@burba.com www.HICAPconference.com Lily Zhu China International Exhibitions Room A2402-03, Singular Mansion, No.318-322 Xian Xia Road, Shanghai 200336 China DID: +8621 6209 5209 Fax: +8621 6209 5210 fhc@chinaallworld.com www.fhcchina.com

sias largest food and hospitality tradeshow, HOFEX, will return to the Hong Kong Convention and Exhibition Centre on May 710, 2013, with a full spectrum of food products and hospitality solutions. This year HOFEX sees a record increase in both exhibition size and number of exhibitors. Taking up more than 60,000 square metres, the fair will present over 1,900 premier exhibitors including 40-plus national pavilions, including Austria, Belgium, China, Germany, Italy, Spain, Japan, Korea and the USA. With competition within the Asia-Pacific hospitality industry accelerating, hoteliers are keen on sourcing distinctive products and innovative designs in order to deliver a more memorable stay to their customers. HOFEX is an ideal one-stop regional platform where visitors will be exposed to diversified hospitality exhibits and able to grasp latest market trends. Exhibit profiles include organisations involved in sectors such as: Carpets/fabrics/interior supplies, catering/retail systems Consultancy/guest service systems/in-room technologies/ management services Fire and security systems Furniture and fixtures Guest amenities/housekeeping supplies, spa and resort facilities Hotel systems Professional AV and lighting Property development and management Tableware and accessories As a specialised hospitality technology sector, Asian Hospitality Technology Education Conference will take part concurrently at HOFEX. AHTEC will illustrate a wide range of cutting-edge products and solutions, namely point-of-sale systems, payroll systems, F&B management systems, security systems and many more. AHTEC will satisfy the curiosity of any hotel CEOs, CIOs, CTOs, IT directors and managers who want to keep track of the most updated market trends and brighten up their hotels with these outstanding technologies. The AHTEC conference will invite celebrated speakers from various countries and regions to exchange knowledge on global trends and innovative property management systems. As a signature event in the Asia-Pacific hospitality industry, the conference will draw a considerable number of top hoteliers and allow them to network in an authoritative manner.

May 22 26

THAIFEX World of Food Asia Impact Exhibition and Convention Center Muang Thong Thani

Sept 17 20

Food and Hotel Malaysia 2013 (FHM 2013) KLCC Convention Centre Kuala Lumpur, Malaysia Hotel Investment Conference Asia Pacific (HICAP) InterContinental Hong Kong 18 Salisbury Road Kowloon Hong Kong FHC China 2013 Shanghai New International Expo Centre, Shanghai, China

Oct 16 18

COMING NEXT HOFEX Hong Kong Convention and Exhibition Centre Hong Kong 7 10 May, 2013 www.hofex.com

nov 13 15

FHC China is the biggest international trade show for food, wine and hospitality equipment in China. It features ProWine China 2013, Meat China 2013 and Tea and Coffee 2013 specialist areas, with Olive Oil China, Ultimate Barista Challenge China, Ice Cream University, Wine Seminars, China Sommelier Wine Challenge, FHC international cooking competition and more.

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www.worldoffoodasia.com/www.thaitradefair.com

Savor the Best in Asia 22. - 26.05.2013

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IMPACT Exhibition Center Bangkok, Thailand

THAIFEX - World of Food ASIA covers Food & Beverage featuring HALAL & ORGANIC Food Foodservice Food Technology Retail & Franchise
Reserve your booth now!

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2013 EVENT HIGHLIGHTS

Thailand Ultimate Chef Challenge
2013 - we extend our warm welcome to the Indochina Teams from Cambodia, Laos, Myanmar and Vietnam. The competition will be opened to regional teams from the Asia Pacific region. 500 contestants 20 judges (7 WACS endorsed judges) Featured category Mekong Culinary Challenge New category World Ocean Seafood Culinary Challenge Endorsed by internationally recognised World Association of Chefs Societies (WACS) and supported by Thai Chefs Associations (TCA), Thailand Ultimate Chef Challenge will bring you a larger and more impressive competition. If you are up for the challenge, join us to display your culinary skills at the next Thailand Ultimate Chef Challenge!

Roasters Choice Award

The Asia-pacific region has become one of the most important coffee growing regions in the world due to its tropical and subtropical climates making it an ideal environment to grow coffee. Some of the most unique and highly desired gourmet coffee beans in the world are produced from this region. In 2013, THAIFEX-World of Food Asia will host the inaugural Roasters Choice Award. Top international and local judges will be invited to examine, grade and crown the Best Coffee Bean from Asia at Roasters Choice Award. The first official collaboration with Barista Association of Thailand is set to create greater industry awareness in the growing Coffee business in Asia. The award is open to contestants from Asia Pacific. Meet and learn more about the best coffee bean producing countries in the Asia region. Source for quality coffee bean and build new business relationships.
Jointly organized by

Koelnmesse Pte Ltd Ms Lynn How Tel: +65 6500 6712 Fax: +65 6294 8403 l.how@koelnmesse.com.sg

The Thai Chamber of Commerce

p p o i n t M E n t s

Briton Anthony Gill has taken over as general manager of the Nam Hai Hoi An in Vietnam. Gill is no stranger to the country having previously been in charge of properties in both Nha Trang and Hue.

Scaling another rung on the corporate hotel ladder, Hansjrg Meier is now senior vice president of GHM, having joined the hotel group in 1999. In his new role, Meier will be overseeing forthcoming openings in Asia and Europe.

Anthony Gill

Hansjrg Meier

Cafe Deco Groups new marketing and PR director is Sheila Chan, who was previously employed by the Hong Kong Trade Development Council and the South China Morning Post. Chans responsibilities will include group sales as well as marketing and PR.
Sheila Chan Justin Malcolm

The new year got off to a good start for Justin Malcolm, and for the 296-room Aloft Bangkok Sukhumvit 11, as he is now its general manager. Malcolms many achievements include being awarded Most Inspiring Leader of the Year by Starwood in 2009.

Hayley Morisons impressive CV includes creating her own cocktail lists and mastering the use of liquid nitrogen, so she was the ideal candidate to become Cafe Decos Groups bar manager. She will be focusing on cocktail and mocktail development; nice work if you can get it.
Hayley Morison Luke Harris

Novotel Citygate Hong Kong is pleased to announce the appointment of luke Harris as resident manager. In his new capacity, Harris will oversee the hotel day-to-day operations and focus on driving service and performance excellence.

Also joining Cafe Deco Group in Hong Kong is Julien Gourmelon, who, having been born in Brittany, apprenticed in Paris and cut his (patisserie) teeth in London including creating 120 tea sets a day at the Dorchester Hotel has moved to Hong Kong, where he will be executive pastry chef.
Julien Gourmelon Sherona Shng

A seasoned hotelier with extensive experience in marketing and communications, Sherona Shng has been appointed hotel manager of The Langham, Hong Kong. The promotion marks her tenth year working for the Langham group.

Back in 2010 Donna Toon worked as a consultant at Paresa Phuket; now shes joining the five-star resort full-time as food and beverage director. A New Zealander, Toon has also worked in Australia and the Maldives where she was GM at Per Aquum Resorts.

At Ayana Resort and Spa Bali, Vineet Mahajan is the new director of sales and marketing, with a mission to strengthen the brand and develop new markets as the resort enhances its meeting and conference facilities. Mahajan will also be part of the pre-opening team for a separately branded resort scheduled to open in late 2013.
Donna Toon Vineet Mahajan

Fluent in Dutch, English, Mandarin and French, Hans loontiens has assumed the role of general manager of the Renaissance Harbour View Hotel Hong Kong. Loontiens career with Marriott spans more than 20 years, although he started out with the Shanghai Hilton in the 1990s.
Hans Loontiens James Wilson

Its goodbye Dubai, hello Bangkok for James Wilson, who swaps from being general manager of the Dusit Thani in the UAE for the same position in Thailand. Under Wilsons guidance, the Dubai property was the first in the group to achieve Silver Earth Check Classification.

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When it comes to building menu excitement, Lamb Weston offers the broadest, most innovative variety of frozen potato products in the industry.
Lamb Weston Sales and Marketing Center 599 S. Rivershore Lane Eagle, ID 83616 USA +1.208.938.1047 +1.800.766.7783 (within USA only) FAX +1.208.422.2111 Lamb Weston/Meijer European Headquarters P.O. BOX 17, 4416 ZG Kruiningen, The Netherlands +31.113.394955 FAX +31.113.394280

www.lambweston.com