Issue of May/June 2018

ASIAN HOTEL & CATERING TIMES

Published since 1976

Volume 43

•

Issue 05

The Uniform Solution Empowering signature looks

Volume 43 • Issue 05 • May/June 2018

Hong Kong SAR HK$50 China RMB50 Singapore S$15 Malaysia RM30 Thailand Bt300 Rest of Asia US$10

Market Report Hong Kong & Macau Seafood Keeping it sustainable TECHNOLOGY CRM trends

• May/June 2018

EDITOR’S NOTE

www.thaifexworldoffoodasia.com

5 Trade Days Across 11 Halls

Show Starts on Tuesday, 29 May

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obotics are making a head way in the hospitality segment with artificial intelligence positioned to make the guest experience more efficient and personalised. ‘The world’s first hotel staffed by robots’ Henn-na Hotel (‘Weird Hotel’) opened in Japan to a great deal of fanfare; the hotel aims to be the most efficient in the world by having robots step in for 90 percent of the staff.

Then there’s the robotic bartender launched by Makr Shakr in 2014 - that helps create personalised drinks... it’s quite a show actually. But in Sofitel Singapore two (an) droid butlers – Sophie and Xavier – are walking the hallways extending minibar deliveries and services to guest rooms. Intriguing as it is, one guest labelled the fork he requested – delivered by a droid – as just weird. Beyond the publicity stunts robots have serious applications even in the housekeeping department where humans still rule and will continue to do so for the foreseeable future. As Dina Angelucci, vice president of housekeeping of The Venetian Macao, The Parisian Macao, and Sands Cotai Central states emphatically ‘housekeeping is one of the last departments where people simply cannot be replaced’. Our writer on page 10, takes a look at housekeeping technology that is nevertheless modernising the department underlining that effective management processes will have to step in to ensure optimal usage. Our feature on technology, meanwhile, looks at the latest trends in CRM, while in the equipment section we look at bespoke uniforms that are all the trend. There’s lots more to read in AHCT this issue... I will let you discover it on your own.

managing EDITOR Neetinder Dhillon neetinder@mediatransasia.com Art Director Hatsada Tirawutsakul Coordinator Wajiraprakan Punyajai Contributors Donald Gasper, Zara Horner, Rebecca Lo, Jane Ram, Michael Taylor, Mischa Moselle, Victoria Burrows, Vicki Williams advertising sales manager Virat Schlumberger Tel: +666 1624 5091 virat@mediatransasia.com production manager Kanda Thanakornwongskul Circulation Yupadee Saebea yupadee@mediatransasia.com Chairman JS Uberoi Director Gaurav Kumar

HONG KONG Thomson Press Hong Kong Limited/ Media Transasia Limited 1603, 16/F, Island Place Tower 510 King’s Road, Hong Kong Email: virat@mediatransasia.com Contact: Mr Virat Schlumberger ITALY Ediconsult Internazionale s.r.l.

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Managing Editor Neetinder Dhillon

ENDORSEMENTS

Hong Kong Hotels Association

Hong Kong Chefs Association

Federation Of Hong Kong Restaurant Owners

Baking Industry Training Centre

The Federation Of Hong Kong Hotel Owners

Association Of Thailand

Association Of International Hoteliers Shanghai

Singapore Chefs Association

Hong Kong Bakery & Confectionery Association

Hong Kong Maitre D’hotel Association

Singapore Hotel Association

Hong Kong Bartenders Association

Malaysian Association Of Hotels

Macau Hotel Association

Shanghai Chefs Association

Myanmar Chefs Association

Club managers Association Hong Kong

ASIAN HOTEL & CATERING TIMES IS PUBLISHED 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.

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CONTENTS Volume 43 • Issue 05 • May/June 2018

News Industry 8 The latest news from the hospitality

and catering sectors

New wine dispenser for an efficient & well managed ser vice

Culinary 36 The essential on chefs, food,

and promotions Product 38 All the news, products and equipment Management 10 While you can’t expect to be greeted

by cleaning robots in hotel corridors

quite yet, housekeeping technology is

nevertheless modernising

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Photo: SO Sofitel Hua Hin, Thailand

On the cover: Thai fashion designer Polpat Asavaprapha, founder and creative director of ASAVA (centre), with the staff of SO Sofitel Hua Hin, Thailand, wearing uniforms designed by him

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Market Report Infrastructural projects are set to have a major impact on the hospitality and tourism industries of Hong Kong and Macau

Design 16 A look at restaurant design in Australia

reveals the key to it is ‘intrinsic

practicality’ combined with ‘thoughtful,

artisanal and exuberant’ elements Technology 20 Customer Relations Management

(CRM) has been current in the sphere

of hospitality for nearly 20 years.

A look at the latest trends

At each stage of service BEFORE

Intuitive preparation thanks to a unique touchscreen

20 4 AHCT May/June 2018

www.asianhotelandcateringtimes.com

DURING

Ease of use Measure management Optimal productivity

AFTER

Preservation of open bottles Easy automatic cleaning Turnover monitoring

www.eurocavepro .hk

Alpha International Food Services

909, Chai Wan Industrial City, Phase 2, 70 Wing Tai Road, Chai Wan, Hong Kong.

Tel: (852) 2889 2123 Email: alpha@eurocave.com.hk

DRINK 22 Mixologists and baristas would be

lost without the convenience of

bottled flavourings and syrups FOOD 26 Chefs and suppliers in Asia are

stepping up to create delicious

sustainable seafood dishes that

subtly educate diners Equipment 30 The introduction of automatic

minibars has been a major development

for hotels and restaurants 32 The role of well equipped gyms

and fitness centres play in attracting

business to hotels 34 More and more hotels are working with

fashion designers on bespoke uniforms.

A look at the key reasons for doing so

Advertisers’ Index Alpha International 5 Athena Tableware 17 Bridor 27 BRIFE 39 FHC 2018 37 FHW 41 HOSTFAIR 2018 19 HICAP 2018 45 La San Marco 9 LAOFOOD 25 Life Fitness Asia Pacific Ltd OBC Meiko IBC Ming Fai 7 RBHK 15 RPB Asia / Speciality Fine Food 49 ThaiFex IFC VineExpo 29 World Hotels 43 Zieher 23

Events 40 Events and shows from around

the region

Evviva, the true taste of the Italian Dolce Vita Collecting its inspiration from travels, Evviva conveys a certain zest for life through rich colors and patterns, explosion of positive vibes, to live each new day within energy of colors and emotions. Using the scents smelt over the destinations, Evviva’s formulation is inspired by the mediterranean spices and fragrances.

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Exhibitions 42 A look at several exhibitions and shows

in the Asia-Pacific

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SPOTLIGHT 50 Q&A with Roy Liang, general manager,

Oakwood Premier OUE Singapore

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July/August Management: Soft Skills Market report: Myanmar Technology: Cloud Computing/Saas Design: Kitchens Drink: Vodka Food: cheese Equipment: Ice machines, Knives and In-room Amenities

biodegradable and skin friendly: • Paraben free

• No Sodium Lauryl Sulfate

34 6 AHCT May/June 2018

Evviva’s natural green-base formulation is

• No Mineral Oil • No Phthalate

Photographer: Alex Bertha

www.asianhotelandcateringtimes.com

Industry News

Keyless entry

Assa Abloy Hospitality recently installed several of its advanced security and access solutions in Budapest, Hungary.

The KViHotel has implemented Assa Abloy Hospitality Mobile Access, VingCard Allure electronic door locks and the Visionline software platform to maximise security. The new 40-room property is among the first smart hotels in Europe to offer a complete mobile experience through the use of its mobile app, TMRW Hotels, which includes the added feature of Mobile Access keyless entry. “As a new hotel, we knew that a main focus of the design needed to reflect modern industry and guest trends through the adoption of innovative technologies,” says Péter Palicz, general manager of KViHotel. “Keyless entry is undoubtedly evolving the hotel guest experience, and we knew Assa Abloy’s Mobile Access solution was exactly what our hotel needed to appeal to today’s tech-savvy guest expectations.”

Assa Abloy Hospitality Mobile Access is an advanced solution that allows guests to use their mobile device as a digital room key. Operating through secure Seos technology, an encrypted key is delivered securely to a guest’s smartphone, which they then use to open their guestroom door, as well as accessing other onsite amenities and secured areas.

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Shama Island North Hong Kong

Shama Daqing Heilongjiang

Home away from home

Onyx Hospitality Group has announced the opening of two new Shama serviced apartments – Shama Daqing Heilongjiang and Shama Island North Hong Kong. The first internationally branded serviced apartments in Daqing, Shama Daqing Heilongjiang is in Sartu District, less than 30 minutes from Daqing Sartu Airport and two hours from Harbin, the capital of Heilongjiang Province. It offers 101 apartments, with studio to three-bedroom layouts available along with a series of state-of-the-art facilities. Each apartment features a fully equipped kitchenette, LED TV with international channels, air conditioning and heating with individual controls, laundry facility, Wi-Fi connectivity and other appliances.

The Shama Island North Hong Kong meanwhile is in North Point, the northernmost tip of Hong Kong Island, in a district filled with hidden food and cultural gems, between the North Point and Fortress Hill MTR stations, with quick access to Causeway Bay, Quarry Bay and the Kowloon East area. A 121-key establishment with 92 serviced apartments in studio, onebedroom and two-bedroom configurations, its units feature contemporary interiors equipped with customised Shama Slumber bed with extra soft feather-top, custom-designed furniture, kitchenette, Wi-Fi internet access, alarm clock with Bluetooth-enabled speaker and phone charger, Blu-ray Disc player and electronic safe. Private balconies or terraces also feature in some of the apartments. (www.shama.com)

Senior Living, a growing market

ProfitSword, a leading developer of business intelligence and data integration software for the hospitality industry and related vertical markets, is now offering solutions to the senior living industry. “We’ve been maintaining a strong focus on enhancing our current solutions to fit the needs of the senior living industry for quite some time,” says Colin Findley, vice president of business development at ProfitSword. “The timing couldn’t be better to engage with senior living professionals, as we prepare to showcase the power of ProfitSword’s software solutions and illustrate how we can tailor them to fit the industry’s specific needs.” ProfitSword offers a multitude of solutions to help businesses better manage data. Offering several business intelligence software applications, each solution was developed to create a user-friendly and efficient tool to help business professionals better manage their data for reporting and faster decision making. (www.profitsword.com)

A good place to be

The Bangkok Golf Spa Resort has been transformed and relaunched as Tinidee Hotel@ Bangkok Golf Club, under the Tinidee Brand. The brand focus is on the 3 ‘W’s - warmhearted (service), well-balanced (sports & leisure facilities) and well-appointed (rooms). Arthorn Vanasantakul, MD of MBK Hotel and Tourism stated that: “The Tinidee Hotel@Bangkok Golf Club” is operated by the dynamic and professional management company, MBK Hotel and Tourism (MBKHT), a member of MBK Group. It is an impressive resort in a tranquil setting, offering the perfect getaway for business and leisure. Nestled between two of the Thailand’s finest golf courses, Bangkok Golf Club and Riverdale Golf Club, the resort is just 45 minutes from downtown Bangkok, 50 minutes from Suvarnabhumi International Airport, and 25 minutes from Don Muang International Airport. Elegantly appointed, the stunning décor is a fusion of modernity meets local touch, enviably surrounded by natural beauty with less traffic, pollution and noise, more peace and quiet. We offer excellent value for money, because we do not have big city costs, so can offer top quality and city-comparable facilities at local rates. Arthorn adds, “Tinidee, in Thai, translates as “A Good Place”, and we believe that is what you will find here. A place of wonderful memories.” (www.tinidee.com)

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Design Hotel adds to its portfolio

Tortue Hamburg

Autor Rooms

Autor Rooms

Boutique Hotel Sant Jaume

Myconian Avaton

Suarga Padang Padang

Hotel Amapa

Design Hotels has added seven new members to its list of over 300-member hotels in more than 50 countries across the globe. In Mallorca is Bikini Island & Mountain Hotel Port de Sóller where raw handcrafted textures, wooden tables, tiles, and multicolored woven rugs weave a casual luxury that balances on a fine line between hotel, home, and hangout. Set in the heart of Palma de Mallorca’s historic quarter, Boutique Hotel Sant Jaume puts guests a stone’s throw from the Spanish island’s top attractions while immersing them in contemporary urban design and one of the island’s top culinary offerings. A showpiece on the famed Elia Beach on the Greek island of Mykonos is Myconian Avaton with its traditional Cycladic architecture, blending local stone with white walls and wooden windows. In Warsaw with just four rooms – each unique and displaying artisanal and eclectic handiwork of Polish artists, architects, designers, curators, and craftsmen – Autor Rooms is far more than just a hotel. Grand boulevards, historic courtyards, landmark structures, and hot new restaurants characterise the setting for the new Tortue Hamburg, a 126-room masterpiece of hospitality and nightlife anchoring the Stadthöfe district in the city centre.

Created by a family who for years came to Bali to escape the stress of the “real world” before finally moving here permanently, Suarga Padang Padang showcases the delicate balance between age-old values and a multicultural 21st-century lifestyle in an exceptional environment. Hotel Amapa is rooted both physically and metaphorically in the Colonia Amapas neighbourhood of Puerto Vallarta, on Mexico’s Pacific coast. Its prestigious location allows guests to reengage with Puerto Vallarta in an authentic Old-World way that has been lost in an era of shiny big resorts.

Management

Optii Keeper is a system which optimises and remodels housekeeping processes to improve productivity, control quality, measure staff performance and highlight training opportunities

Don’t expect to see robots making your bed quite yet (Photo: Hotel and Tourism Institute HK)

Man or Machine

While you can’t expect to be greeted by cleaning robots in hotel corridors quite yet, housekeeping technology is nevertheless modernising exponentially, writes James Stephen

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ospitality needs to be all things to all guests, offering both quantity and quality across the board – a tall order at the best of times.

While this has not changed since the dawn of the modern industry decades ago, there’s a new factor that is revolutionising every aspect of the business like never before. Technology is seeing productivity and efficiency enhanced throughout hospitality operations, from F&B, front desk and MICE, to housekeeping and beyond. And it’s particularly housekeeping – those unsung heroes of hospitality – where tech is making a huge difference.

Not without considerable head scratching, however. Housekeeping is one of those areas where human intervention looks likely to remain a necessity, for a few more years at least. Even if the tech was at a level where autonomous mechanical cleaning devices were viable, your average guest may not be comfortable with being greeted by a robot while leaving their hotel room.

This doesn’t mean that significant strides are not being made, but these need to be implemented in way that’s manageable for the industry.

“The challenge for operators remains change management in the department – simply dropping the technology, no matter how sophisticated, into the lap of

10 AHCT May/June 2018

housekeeping managers and supervisors does not solve the problem,” says Soenke Weiss of Australia-based Optii Keeper, a complete system which optimises and remodels housekeeping processes to improve productivity, control quality, measure staff performance and highlight areas for process improvement.

“Bear in mind that room attendants are the audience most willing to change – it is the managers and supervisors that struggle the most.”

Getting with the programme “Though it is true to say that housekeeping is one of the last departments where people simply cannot be replaced, with new technology we are able to improve the efficiency and accuracy of the tasks we carry out,” states Dina Angelucci, vice president of housekeeping of The Venetian Macao, The Parisian Macao, and Sands Cotai Central.

Sands Cotai Central in Macau operates the largest Conrad hotel in the world at 636 rooms, and the world’s largest Holiday Inn at 1,224 rooms. The properties run industry-leading occupancies with the bulk of housekeeping work compressed between 11am and 5pm.

In late 2013 Sands Cotai introduced the e-housekeeping software application

Optii Keeper, which integrates with PMS Opera [Micros Systems], providing realtime information for room attendants and supervisors while creating a virtually paperless operation.

“We are excited with some of the new technology that we have implemented at The Parisian Macao which helps in managing the workload as well as improving the efficiency of daily tasks,” adds Angelucci. “One of the most significant changes was introduced into our wardrobe operation (uniform room) where we are

using next generation UHF RFID chips.

This has enabled us to carry out bulk scanning of garments during the out/in process with our laundry.”

Angelucci explains that the hamper or trolley is wheeled into the bulk scanning room where it takes about 20 seconds to scan 250 garments – versus the 20 minutes it takes using the regular RFID chips. This enables wardrobe attendants to randomly inspect a higher percentage of garments.

The group has also implemented automated apron dispensing equipment at The Parisian Macao and Sands Cotai Central with an average of 10,000 transactions per month, while The Venetian Macao rolled out this technology this May. Optii Keeper is now operational in all properties and housekeeping works closely with the vendor to add new features.

Angelucci is currently working through the possibility of retrofitting existing operations at The Venetian Macao and Sands Cotai Central by 2019.

“Efficiency, productivity and increasingly reducing our environmental

impact will always be a key drivers. We continue to explore new technologies,” she adds.

Just a little of the human touch?

“Until the programmable toiletscrubbing robot comes along, human hands will be doing the cleaning,” says Durk Johnson of CVRHP, based in the US. CVRHP employs a hands-on, scientific approach to teaching and training, and Johnson says that as housekeeping incorporates science, biology, human resources and logistics in one department, technology is invaluable for housekeeping management.

“Current technology helps by providing specific information about the guest, for example, if they have an allergy, the housekeeper will receive an appropriate note on their device. They will also be notified when a guest has departed early so they can start cleaning the back-to-backs before check-out time, which saves valuable minutes.”

The challenge for operators remains the change management in the department – simply dropping the technology, no matter how sophisticated, into the lap of housekeeping managers and supervisors does not solve the problem Soenke Weiss, Optii Keeper

He adds that the systems allow supervisors and management to know how the day is progressing, who didn’t show for work, whether schedules are being met and more.

“The greatest part of the technology is forecasting the workload. With clean times in the system, I can look into the future to see how many staff members I will need to accomplish the work. Now with this digitised, the computer does the work in seconds which used to take me, a human, hours to accomplish.”

Irreplaceable?

Francis Lam, Hotel & Tourism Institute of VTC – the human touch is a part of housekeeping that machines simply cannot replace

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(Left) New technology helps improve efficiency states Dina Angelucci, VP Housekeeping of The Venetian Macao, The Parisian Macao, and Sands Cotai Central; (Right) Until the programmable toiletscrubbing robot comes along, human hands will be doing the cleaning says Durk Johnson of CVRHP

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Francis Lam, programme manager at the Hotel & Tourism Institute of VTC in Hong Kong, believes that while we are now living in the ‘AI era’, the human touch is a part of housekeeping that machines simply cannot replace.

“Undoubtedly technology may eventually take up many routine tasks.

However, guests still want to know that there is a human team behind the operation. Hospitality is a service industry, and frontline staff should be ambassadors to ensure guests receive the best possible service. Good housekeeping professionals should be service oriented and able to enjoy interaction with guests while catering to their individual preferences – something machines cannot yet achieve.”

AHCT May/June 2018

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Market Report

Better late than never!

Iconic hotel returns to its roots

New transport links to benefit Hong Kong’s hospitality sector, Michael Taylor writes

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wo long-awaited infrastructural projects are set to be completed later this year, and they should have a major impact on the hospitality and tourism industries of Hong Kong and Macau.

The first, a large-scale sea crossing, is nearing completion. It will link Hong Kong, Macau, and Zhuhai by way of a system of three bridges, three man-made islands and one tunnel spanning the Lingdingyang Channel.

The second is a high-speed rail link that will connect Hong Kong with the nearby cities of Shenzhen and Guangzhou, continuing north all the way to both Shanghai, China’s largest city, and Beijing, its capital.

“Once the Hong Kong-Zhuhai-Macau Bridge and Express Rail Link are completed, the connectivity and accessibility between Hong Kong and mainland cities will significantly improve, especially for those cities in western Guangdong,” says James

12 AHCT May/June 2018

Tung, Director, Travel Trade Sales, Hong Kong Disneyland Resort.

“Not only do we anticipate benefits for the whole tourism industry within the territory, but also a boost in the number of guests visiting Hong Kong Disneyland.”

The resort has been stepping up its marketing and promotional efforts in key Chinese markets in anticipation of the launch of the two projects.

“We believe that with the completion of the new infrastructure and the park’s added entertainment offerings, plus Disney’s wonderful stories and characters, Hong Kong Disneyland will welcome more repeat and first-time guests from around the world, helping the resort and Hong Kong become a top-notch and unique tourist attraction and destination.”

Most important source market Guangdong province is already Hong Kong’s most important source market, and

(Above) Mandarin Oriental Hong Kong (Below from left) New World Millennium Hong Kong Hotel lobby and harbour view room; Hong Kong harbour

these two links – along with other projects – will further enhance the city’s connectivity with the entire Greater Pearl River Delta region.

“We can foresee a further growth in the numbers of visitor arrivals from China, which will drive activities of many sectors including hospitality,” says Pierre Barthes, general manager, area vice president of operations, Mandarin Oriental, Hong Kong. “Having this accessibility will

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Following the InterContinental Hotel Group’s acquisition of a 51 per cent share of Regent Hotels and Resorts, The InterContinental Hong Kong will be rebranded as the Regent Hong Kong. IHG has an option to obtain the remaining 49 per cent share in 2026.

The hotel opened in 1980 and was originally called the Regent Hong Kong. It was rebranded as the InterContinental Hong Kong is 2001. An extensive renovation of the iconic property will commence in 2020. The name change will take place the following year.

“We are absolutely delighted that after the refurbishment, we will be opening our doors once again as The Regent Hong Kong, a flagship property for the Regent brand, returning the property back to its original roots,” says Goodwin Gaw, Chairman of Gaw Capital Partnership.

AHCT May/June 2018

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Market Report SINCE 2002

Hotel ICON exterior and (right) ICON lobby; (Below left) The Murray Hong Kong guest room; The Murray Hong Kong exterior

Asia’s Leading Fine Dining and Bar Exhibition C

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boost both the leisure and business travel segments as well as enhance Hong Kong’s position as an international hub.”

All of which raises an interesting question: with China accounting for the lion’s share of Hong Kong’s tourism arrivals, is the city too dependent on this one market?

According to Rene Teuscher, general manager of New World Millennium Hong Kong Hotel, the city does, in fact, depend too much on China, and he would welcome “more international promotions” as well as other steps to diversify the city’s tourism offerings.

Hong Kong Disneyland opened its third hotel – Disney Explorers Lodge – last year, and Ocean Park has two hotels under development, the first of which – a 471room Marriott – is scheduled to open this summer.

14 AHCT May/June 2018

“This will be a milestone for Ocean Park,” says Matthias Li, the park’s chief executive. “This will bring a more holistic and diverse experience to not only the tourists but also locals. We expect to attract more visits and a longer duration of stay.

Our target is double-digit growth in visitor numbers and revenue.”

30 projects Altogether, an estimated 30 projects are expected to be completed by the end of the year, with another 13 expected to open in 2019.

With new hotels opening right and left, one of the biggest challenges facing Hong Kong’s hospitality industry is a serious shortage of labour.

“With Hong Kong’s unemployment rate of 3 per cent, securing talent is one of our main challenges in the year ahead,” says Dr

Jennifer Cronin, President – Wharf Hotels.

The group launched a leadership programme in mid-2017 to help navigate its employees “towards a more successful future and strengthen competencies aimed at leading people, delivering exceptional results, personal effectiveness and strong relationships,” Cronin says.

Following two disappointing years, 2017 saw an increase in tourism arrivals. As a result, some of the city’s 292 hotels have been running at or near capacity.

“Last year, we achieved an average of 94 per cent room occupancy,” says Richard Hatter, general manager of Hotel ICON. “Average RevPAR for the last three quarters was 5 per cent above the average level of 2017. The Hong Kong Tourism Board is forecasting more than 60 million tourists visiting Hong Kong in 2018, which is a 3.6 per cent increase year-on-year.”

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4 - 6 SEP 2018 Hong Kong Convention & Exhibition Centre www.restaurantandbarhk.com

Co-located event

Organised by

Design

DESIGN ON THE MENU

Australia gets a lot of things right. One of them is great food.

But great food is not enough nowadays to ensure restaurant success.

Zara Horner speaks with restaurant owner Steven Liu, who knows design makes all the difference

Intrinsic practicality with durability and distinction very much at the forefront of restaurant design now

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The design feels classic and familiar so guests feel comfortable

ood service, ambience or atmosphere, and location are essential elements to the success of a restaurant, of course, but a lot also rests on the design creating a space that responds to all those.

‘Thoughtful,’ ‘artisanal’ and ‘exuberant’ are the words used to describe projects which have recently won awards.

The jury of the latest Eat Drink Design Awards – where Australia’s and New Zealand’s best designed restaurants, cafes, bars, installations and retail spaces for food and drink are recognised – noted that what united the entries was a “sense of ambition”, plus the fact that designers, and operators, “seem to be designing to and from a base of intrinsic practicality, whether that be the durability of materials and joinery, or the distinct lack of superfluous multi-million-dollar budgets.

“It is as if things have been taken down a notch in one way, and yet intensified in another.

“The projects with the smallest budgets showed the most attention to such detail and created the most thoughtful design moments.”

Restaurant designers point to the need to reflect a new energy and culinary maturity, noting that people – owners and diners – are looking for familiarity, and cultural connection.

Aussie Aussie Asia

Earthy tones and comfortable textures

16 AHCT May/June 2018

Melbourne’s The Penny Drop began as a coffee pop-up. After realising that there was a gap in the market for a vibrant all-day eatery in the area, the penny metaphorically dropped for owner Steven Liu.

The circle within a square for harmony

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Design

THINGS TO COME In these changeable times, people are seeking the comfort of the known, the understood, the classics which have stood the test of time. The sharp and clean aesthetic, and the rustic trend popular in the past few years are over. For some time chefs have been creating dishes inspired by local ingredients and design is following this trend with customised furniture from local craftsmen, local art on the walls, and even plateware produced by local designers and artists.

• Exposed brick, bare light bulbs and reclaimed wood are all done with and are now considered dated and over used • Space transitioning… think bar to dining, day to night… will be big • Wood and stone the major materials with metal, glass and ceramic as accents • Dark materials for cosiness and upholstered seating for a touch of luxury • A return to bold, bright colours • Sleek surfaces of rich woods • The infusion of plants and greenery, including living walls, will continue to grow with more ornamental plants included along with growing herbs =≠for menu sustainability • Lighting which makes everyone look good • Technology will be a big influence, especially on lighting with dimming and colour controls and customised fixtures • Retro finishes are making a comeback as in fashion… lino is in! (Think durability and lots of colour/pattern availability) • Metals are on trend with chrome replacing brass • Wood panelling is expected to be strong • It’s all about fresh and warm with natural textures embracing original architecture and highlighting craftsmanship • It has simply GOT TO be Instragrammable!

The 16th Guangzhou International Hospitality Supplies Fair The 7th International Food And Beverage Exhibition

Hospitality Supplies Sourecing Festival

The Penny Drop menu is Australian Asia fusion

Today, The Penny Drop is a permanent 100-seater restaurant. Interior designed by Golden, the space combines high ceilings and muted earthy tones “to create a warm and inviting oasis,” Liu says.

The Penny Drop’s “modern Australian” menu offers a range of dishes from breakfast classics through to unique share plates with an Asian-inspired twist.

Art deco light fittings and textured surfaces were introduced to a large commercial shell to create a playful, classy caférestaurant. Old-world materials – dark timber veneers, Dalmation-coloured granite and gold fixtures – mix among a fan of circular forms – light fittings, timber room dividers, a large curving bar, and the signature brass penny pendants, angled for fun.

Restaurant design now is about sophistication married up with comfort.

With a strong conceptual focus, The Penny Drop designers looked for ideas that had “positive emotional affect and functionality as well as a uniqueness behind each design detail.”

They were “pedantic about material quality and [we] revere customisation. Our practice is to cultivate brilliance from the innermost details, then radiate those elements back out.

“The effect is exclusive, but not branded; unspoken [yet] deeply felt.”

Keeping it curvy

Client reaction

Restaurant interior design now takes the exterior very much into account

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“From the beginning, we wanted to create something that would stand out from the crowd, but would also be a good representation of the culture of the local area,” says Liu. “We wanted to be a bit brave with the use of soft textures and colour. I think the open and simple design is making a come back compared to say the industrial, exposed brick type look.

“The circle is a symbol of harmony in Asian cultures and our menu is modern Australian with Asian fusion, so the design reflects all of that as it uses the circle within a square design theme.”

And so far, reaction has been favourable. “Everyone seems to really like it,” Liu says. “So, fingers crossed!”

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Are you HOTEL SUPPLIES Craving?

Visit HOSFAIR 2018 at September 7-9 !

China Import & Export Fair Complex

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Technology

It’s imperative that hotels select a digital marketing platform that can monitor and predict the behaviour of potential guests

Cendyn’s CRM helps Hotel ICON not only research guest’s preferences for personalised in-room treats but also with offering personalised pricing for travellers ‘booking direct’ with the hotel

Best in the Class

Customer Relations Management (CRM) has been current in the sphere of hospitality for nearly 20 years. What are the latest trends?

Donald Gasper surveys some recent developments.

“H

otels and resorts have come to realise how important it is to centralise guest and marketing data into one customer data platform to personalise communication, drive revenue and build guest loyalty,” says Chris Crowl, director of sales and marketing with Sands Resorts of Myrtle Beach in Southern Carolina, who spoke recently with Hospitality Technology magazine.

Myrtle Beach is a vacation resort on the Atlantic coast of the southern United States and one of the major centres of tourism in Southern Carolina.

“I’m thrilled about leveraging our guests’ purchase history into my segmentation strategy and creating truly personalised and relevant messaging,” says Crowl.

“Make sure you select a digital marketing platform that has the ability to monitor the behaviour of your potential guests and predict behaviour and then use AI to boost relevancy of messages and drive booking conversion,” he advises.

Sands Resorts uses a digital marketing platform developed by Listrak, which it integrates with the Maestro property management system.

Listrak is a digital marketing automation platform that empowers

20 AHCT May/June 2018

hospitality marketers to generate revenue and build brand loyalty through personalised customer experience solutions.

The customer-data platform is built for marketers to nurture the customer experience across all digital channels.

It features best-in-class CRM such as advanced audiences, predictive dynamic content, abandonment programs, social media integration and sophisticated pre-and post-stay communication – each to drive incremental revenue.

Crowl says that social media integration is the key. He advises marketers to leverage digital marketing platforms to orchestrate cross-channel campaigns to increase conversions: “Consider connecting your email and guest database directly to ad platforms like Facebook, Google and Twitter. This ensures all audiences are in sync and accessible for marketing.

Ad dollars are more efficiently spent by targeting relevant audiences in their preferred channels.”

Its’s all about effective customer relations management

Proving popular Cendyn, a cloud-based software and services provider that develops integrated technology platforms for driving sales and marketing performance in the travel and hospitality industry, has been proving popular with many hotels recently. It is described by Nasdaq-listed Sabre Corporation, with whom it this March entered into an enhanced technology agreement, as the best-in-class CRM solutions provider.

The Cendyn Hospitality Cloud claims to offer the most complete set of innovative software and services in the industry, covering hotel marketing, guest engagement, group sales, and event management. With offices in Boca Raton, Atlanta, Boston, San Diego, Toronto, Whistler, London, Munich and Singapore, Cendyn No matter the technology, a smiling human face is essential. Photo: Hotel Icon

Hotel ICON welcoming guests with a plate of strawberries and a personalised welcome note bearing the Hootsuite and Hotel ICON logos

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serves more than 30,000 clients in 143 countries, with enterprise spend levels in excess of US$1 billion.

Last year Hong Kong’s Hotel ICON chose Cendyn to be its CRM provider, thus becoming the latest property in Hong Kong select it.

“Hotel ICON is a hotel that pushes the boundaries of innovation,” says Richard Hatter, general manager of the hotel. “To provide the ultimate experience for every guest, we have been looking for a highlyadvanced CRM which can help us integrate our customer retention and revenue management strategy. We are so glad that Cendyn could provide us with a solution to do just that.”

Cendyn’s CRM provides a guest intelligence solution that utilises data collected from multiple sources to provide a

true, single profile of each guest. Using that data, Hotel ICON is able to communicate with each guest through the channels that work for them, and learn more about each guest throughout their travel journey. It will drive guest retention over time and create more loyal, brand advocates from their customer base.

Partnering with Cendyn, Hotel ICON will be launching an instant reward guest loyalty programme this month. It will be a first of its kind in offering personalised pricing for travellers ‘booking direct’ with the hotel. “Our loyalty programme will become a central part of our comprehensive customer relationship strategy as it is designed with more targeted rewards and has the ability to communicate the rewards differently with different groups of members based on their value,” Hatter says.

“As the ICON team leverages on Cendyn’s CRM, we are able to research on guest’s preferences and prepare a host of personalised in-room treats.”

For example, the hotel’s team researched one special guest’s preferences and prepared a host of personalised in-room treats.

After a long journey, she arrived to find a chilled bucket of her favourite beer, a teddy bear stuffed animal adorned with a mask of the iconic Hootsuite owl, a photo of the entire Hotel ICON concierge team wearing Hootsuite owl masks, and a platter of chocolates and strawberries with a personalised welcome note bearing the Hootsuite and Hotel ICON logos.

“This programme helps us promote our hotel direct booking option,” says Hatter.

“At the moment we are at 28 per cent on direct booking and project to reach 30-32 per cent by end of the year as we continue to leverage on Cendyn CRM as part of our overall CRM strategy.”

AHCT May/June 2018

21

Drink

Massenez line of premium Crèmes is doing well. They have quite a range – Crème de Cassis, Crème de Framboise, Crème de Mure, Crème de la Fraise, Liqueur de Litchi, and Liqueur de Gingembre, among others, and they’ve been increasing steadily in volume over the years. Litchi [lychee] and Gingembre [ginger] are particularly popular with the cocktail bars, I think partly because they’re Asian flavours, and there is a trend in Asia’s bars towards making drinks with those,” he observes.

In recent years Monin has introduced an increasing number of products made exclusively for the Asian markets, and recent additions to its signature syrup range include Flower Blossom, Osmanthus, Tropical Island Blend, and White Grape.

The company has not forgotten its barista customers – its new L’Artiste de Monin caramel or cocoa flavoured topping solutions are specifically designed for “latte art” – but it is certainly focused on bartenders.

Howard Palmes, general manager of Fine Vintage finds an increasing interest in distinctively Asian flavours in syrups, and also in the liqueur ranges. Massenez Crèmes, unlike syrups, have an alcoholic content of up to 20 per cent

NOVELTIES 2018!

Bogart’s Bitters – have taken a slice of the Angostura market

A Taste for Competition

Mixologists and baristas would be lost without the convenience of bottled flavourings and syrups. Robin Lynam on what’s available

T

he range of bottled flavourings available to Asia’s mixologists and baristas keeps expanding with a growing number of companies joining the field, but the market is still dominated by a small number of brands with some heritage to use in their marketing. France’s Monin and Giffard, and Italy’s Fabbri are among them.

22 AHCT May/June 2018

“We’re a sub-distributor for Monin Syrups, which has a lot of its business in coffee bars,” says Howard Palmes, general manager of Fine Vintage (Far East) Ltd. “But obviously it’s important for bars too – although I think a lot of mixologists at the higher end now take a pride in making their own syrups and bitters.” Palmes notes an increasing interest in distinctively Asian

flavours in syrups, and also in the liqueur ranges which mixologists use alongside or instead of syrups to flavour their creations, and which several of the flavourings companies also produce.

In Hong Kong, Fine Vintage represents G. E. Massenez Crèmes, which unlike syrups have an alcoholic content of up to 20 per cent. “At the moment the G.E.

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The Tiki Culture is now the trendiest in Asia with new bars opening every month, and Giffard is ahead of the curve with a range of flavours like Passion Fruit, Pineapple, Coconut, and Blue Curacao

One way of getting the message across is through sponsorship of cocktail competitions, as Maggie Beale, publisher of Bar Talk, a magazine for bartenders and the industry which also organizes many of the Hong Kong competitions, explains.

“The competitions are an opportunity for sponsors to get bartenders to familiarise themselves with their product ranges, and although they are usually based around a spirit rather than a flavouring, the distributors for syrups such as Monin and Giffard often participate as co-sponsors,” says Beale.

“Monin also has its own competition every two years, called the Monin Cup, for bartenders aged between 18 and 27 years old. We will be working with them again this year for the Hong Kong Edition of the Monin Cup 2018, which will be held in early July. This will be followed by the Greater China heats in Shanghai, then the Grand Final with 57 countries represented in Paris in December.”

Going head to head with Monin in the Asian markets is Giffard, established in France in 1885 and so a little older than

Monin, which was established in 1912.

“2017 has seen Giffard open a second factory plant in France to respond to the huge demand for quality syrups in Asia and other parts of the world,” says Arthur Piffoux, the brand’s APAC sales manager.

“Giffard has introduced three new flavours early this year – creme brûlée, lavender and salted caramel…Three more flavours are to come for 2018’s summer to flavour your ice teas – matcha green tea, jasmine and lemongrass.”

Giffard also runs a prestigious cocktail competition, the Giffard West Cup, which was established in 1997 and in 2017 had heats in more than 14 countries in which more than 300 professional bartenders competed. Despite the cup’s name, and there being only one other Asian entrant, the winner, David Hans, was representing Malaysia. He now travels the world as a Giffard brand ambassador.

“The Tiki Culture is now the trendiest in Asia with new bars opening every month, and Giffard has a very large palette of flavours like Passion Fruit, Pineapple, Coconut, and Blue Curacao to help bartenders in their search for the perfect creations,” says Piffoux.

In Hong Kong the Leung Yick Company Ltd handles distribution of the Giffard range. Marketing Manager Kitty Wong says bartenders like the line because of its authenticity – the products are made exclusively in France.

Leung Yick also distributes Angostura bitters, a heritage brand which has a place in any serious bar anywhere in the world, but which in recent years has acquired some strong competition.

Companies such as Germany’s the Bitter

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Truth – which this year [2018] released its take on the long-lost bitters used by Jerry Thomas in the 29th century, Bokers Bitters, which it is calling Bogart’s Bitters – have taken a slice of the Angostura market, and, as Howard Palmes notes, leading mixologists are now keen to make their own bitters and syrups. However, in Drinks International’s Annual Bar Report 2018, Angostura was recognised as both the world’s number one selling and number one trending bitters.

House of Angostura chief executive officer Genevieve Jodhan notes that “today’s bitters market is more competitive than ever” but points out that the brand has dominated the category now for almost 200 years.

“We are delighted that we are the Top Trending Bitters – that tells us that our education program, fuelled by our Global Cocktail Challenge that targets young, up and coming bartenders and mixologists, is yielding positive results,” she says.

Even for the most established of flavourings brands, it seems, it takes competitions to stay competitive.

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24 AHCT May/June 2018

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Food

Cocoa and chocolate chips Muesli

Salmon In Six Ways

Executive Chef Jaakko Sorsa

Responsible Gastronomy

Chorizo

Chefs and suppliers in Asia are stepping up to create delicious sustainable seafood dishes that subtly educate diners, finds Rebecca Lo

I

t is a common belief that happy animals make better animals. As de facto custodians of the animals sharing our planet, we have an implied responsibility to allow every living creature its right to roam. Yet at the same time, swelling populations, increased wealth in developing countries and more sophisticated tastes have contributed to Asia’s rising demand for seafood. In developing countries where regulations and long term gains are put aside in favour of short term financial rewards, some fish and seafood have been harvested to the point of near extinction. In recent years, a growing number of chefs and suppliers are taking matters into their own hands to offer a selection of responsibly sourced products that do not compromise on taste. As Asian diners become more aware of where their

food comes from through educational meals, they are continuing the cycle with sustainable choices.

Nordic Norms Executive chef at Hong Kong’s Nordic restaurant FINDS – an acronym for Finland, Iceland, Norway, Denmark and Sweden – and group executive chef for GR8 Leisure Concept, Jaakko Sorsa grew up believing that sustainable sourcing was the only way in his native Finland. “It was free and easy to fish in the waters or pick mushrooms in the forest,” recalls Sorsa, who has been with FINDS since its inception in 2004. “In the ’70s and ’80s, when cod was overfished, the Finnish government succeeded in encouraging restaurants to use less of the fish. The initiative was embraced by the industry, and it got the

cod population back on track. In 2011, FINDS was the first western restaurant in Hong Kong to introduce a sustainable seafood menu featuring World Wildlife Fund (WWF) seafood guide produce. At the time, there weren’t too many products on the market and I really had to dig for sources. I buy as much as possible from Nordic countries and I try to find out how the fish is caught.”

Grand Hyatt Hong Kong executive chef Gerhard Passrugger has worked in his native Austria as well as Shanghai, Tokyo, Sydney and London. He is just as passionate about sustainable seafood as Sorsa, and takes strides to ensure that it comes from reliable sources. “In 2014, Hyatt joined an agreement with WWF globally to ensure that more than 50 per cent of our seafood inventory is sustainably sourced by 2018,”

House Smoke Salmon

Passrugger explains, “Our team is really committed to this, and we are happy to share that currently the majority of our seafood purchases are certified sustainable and make up for 64 per cent of our purchases of lobster, scallops, blue prawns, vannamei prawns, tiger prawns, hamachi, octopus, black cod, tooth fish, and more. We ask the suppliers for certifications and chain of custody proof. If a product is not Marine Stewardship Council or Aquaculture Stewardship Council certified but claims sustainability, we work with WWF to assess each item before purchase.”

2 Olives and Rosemary

A range of 70g fully baked bread rolls made for snacking and to be enjoyed at any time of the day.

www. bridordefrance.com ex p o r t s a l e s @ g ro u p e l e d u ff. c o m 26 AHCT May/June 2018

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Food Savouring Sustainability Both chefs have their favourite sustainable products that they work with for some of their respective restaurants’ signature fare. “Our salmon six ways is a must try,” states Sorsa. “I have personally visited the farm in Norway, and saw where it comes from. My menu is very ingredient based, and it actually is not much more expensive for sustainable products. We do a lot of smoking in house, both hot and cold, and use alder wood to get its unique flavour.

Chefs’ Choice

“I love our lobsters, which we import directly from a fishery in Canada,” enthuses Passrugger. “The meat is so sweet and wonderful in texture. That is why it is our most popular item at Grand Café. You will not be able to get better quality lobster from any buffet in Hong Kong.

“Another favourite item of mine is the octopus, which we have recently sourced from western Australia. It is braised with red wine vinegar and olive oil for two hours in the oven and then served with black cod – a great combination.”

Passrugger advises for more chefs to step up more in order to continue having great produce to work with. “It all starts with self education,” he stresses. “Too many chefs have no clue about sustainability themselves, nor are educated about the products they use. As a chef, we only spend a matter of hours with the product that nature or a farmer invested months or years to grow and cultivate. Many chefs talk about respect for the product, but only few realise what this actually means. We at Grand Hyatt have built a strong culture around education and care for products. We keep growing these subjects, and actively talk to our teams and guests about them.

People look at us chefs and restaurateurs as food experts and leaders. They listen and learn from us. Hence, sharing is the most powerful tool to raise awareness.”

Gastronomic Pearls

Grand Cafe Seafood Station

Chef Gerhard Passrugger

Steamed giant garoupa fillet with bamboo piths beancurd sheet, fermented rice wine sauce

28 AHCT May/June 2018

James Calvert, managing director of Tasmania based Tas Prime Oysters, believe that sustainable products can invite better discussion. “The media and environmental groups never seem to promote sustainable seafood,” he argues. “All consumers seem to hear are stories of a few specific problematic species. Sustainability only becomes an issue once a negative stigmatism is associated with a certain species; otherwise, it is very rarely discussed. I think sustainable seafood will always enjoy a higher demand. Our product is produced on aquaculture farms in northwest and southeast Tasmania, with all seed and stock purchases coming from an onshore hatchery system.” Growing in the clean waters south off mainland Australia, each region produces oysters with distinctive tasting notes and appearances.

With FINDS’ mostly local clientele, Sorsa feels that certain customers will always be attracted to sustainable seafood. “It’s like people who seek organic produce – about 10 per cent will choose sustainable dishes and ask questions about them,” he reveals.

“But in general, most Hong Kong people want dishes that are tasty and don’t care as much about where it comes from. And a 100 per cent sustainable menu will put too much of a limit on chefs, as sustainable produce is not widely enough available.

More sustainable suppliers will get on board as long as more chefs and customers ask for these types of products. We still have a long way to go.”

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Oyster Farm, Island Inlet, southern Tasmania

Photography courtesy Grand Hyatt Hong Kong | The Luxe Manor | Tas Prime Oysters

Equipment says Syawal. “If they have not actually consumed the item then it needs to be adjusted manually on the guest folio when they check out.”

Raising the Bar

Increased revenue but is the system too draconian?

The introduction of automatic minibars has been a major development for hotels and restaurants. What are the arguments for and against?

Donald Gasper speaks with leading suppliers and their customers

I

n order to keep up with a growing number of travellers with different tastes and expectations to be met, the whole hospitality industry has been through a substantial evolution over the last few years.

It has been no different for the minibar.

Once seen as a boring, unattractive appliance, likely to be hidden somewhere in the room and kept empty for most of its lifetime, the minibar has now evolved into a proper element of design, harmonically integrated within the room setup, ultimately contributing in many ways to deliver a much better guest experience.

“Once we find common ground in saying that the guest experience should be the number one priority for any hotel operator, it is easy to assume that things like including the complimentary minibar into your room rate, or filling it up with gourmet food and beverages rather than overpriced sodas and industrial snacks, bring such experience to another level,” says Marco Buosoi, manager for the Horeca (hotel/restaurant/café) sector at Italy’s Indel B S.P.A. The company offers new technological products for hotels, including the “K Ecosmart” series of compressor minibars, which it says is the first ever in the world to offer class A+++ rating.

“The Asia-Pacific Region shows a constantly growing trend of new 4- and 5-star hotel development projects, which is the market positioning we believe Indel B typically belongs to,” says Buosoi. “Over the years, Indel B has looked with a growing interest to the Asian economies, until – back in 2003 – we decided to establish our own branch, thus increasing our competitiveness and our industrial footprint over the APAC region and, to a larger extent, globally.”

The lure of the Orient Bartech is another firm supplying the region: “We have over 12,000 rooms

30 AHCT May/June 2018

Bartech C32 minibar and (below) Bartech eTray Wooden Enclosure Zigbee

Bartech’s NeoTray: automatic and fully customisable in-room tray

The minibar that has also morphed into a wine cellar

installed in Macau and another 4,000 rooms in Singapore,” says Jan Willem Strijker, managing director for Bartech in the Asia-Pacific region. “Las Vegas Sands (including their properties in Asia) is one of our largest customers.”

The recently opened Parisian Macao, part of Las Vegas Sands, is one of many properties using the automatic minibars.

“We use the Bartech system, which is a system that automatically charges a guest who has consumed minibar items,” says Daing Syawal, its director of housekeeping.

Outlining the advantages of Bartech, he says that charge time or momentary pick up

Jan Willem Strijker, managing director for Bartech in the Asia-Pacific region

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Marco Buosoi, manager for the Horeca (Hotel/ Restaurant/Café) sector at Italy’s Indel B S.P.A.

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time is adjustable, which means if a guest takes out an item more than the time limit set then the item is automatically charged to guest’s room account.

“An advantage of using the system is that we are able to monitor and adjust the consumption of the minibar usage in the Bartech console.” It also reduces the need for staff team members to physically check the minibar.

The Bartech system can also set up expiry dates for minibar items, he explains.

However, there are also disadvantages.

“One of the disadvantages is that if guests pick up the item but fail to replace it within the time limit then they will be charged.”

Strijker says that at Bartech one can see an increase in creativity when it comes to minibar offerings. “Hotel operators who embrace the minibar as an essential service to their guests and who install Bartech automatic minibars dare to look outside of the box, so to say, and use our electronic trays to offer more expensive items such as body care products, electronic gadgets and souvenirs, resulting in increased revenue.”

Because the minibars and their trays are monitored, losses are largely eliminated and hotels can take a risk in offering more expensive items.

“We have hotels in the region who report minibar revenues higher than their room service revenues,” he notes.

Coupled with an increase in operational efficiency (400 rooms covered by one attendant with Bartech as opposed to 100 manual minibars, daily) and significant reduction in energy consumption, Bartech minibars offer a superb answer to the traditional headaches the minibar department causes in hotels, Strijker says.

However, not everybody is convinced that an automatic minibar is absolutely necessary.

“We believe that the easy going style of the modern hotel guests, together with the added value brought to the guest experience by services such the complimentary minibar, doesn’t match anymore with the feeling of draconian control delivered by the automatic minibar concept in its essence,” says Buosoi.

“Due to these arguments and, moreover, to the substantial investments related to the installation and the maintenance of an automatic minibar system, we are not convinced, and neither are most of hotel operators anymore, that a better stock control and a supposedly reduced labour cost for a property are good enough reasons to adopt it.”

“Indel B believes that the automatic minibar belongs to a time that is rapidly coming to an end. From the standpoint of a high-quality, design-oriented manufacturer, we can’t do anything but warmly welcome this change of perspective among the operators.”

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Equipment

The gym can be an important factor in selecting, and returning to, a hotel. Photos: Life Fitness and Precor

TO GYM OR NOT Victoria Burrows on the role of well equipped gyms and fitness centres in attracting business to hotels

F

or people who travel regularly for business or leisure, the gym can be an important factor in selecting, and returning to, a hotel. Gyms need to ensure they’re up to date and in the know when it comes to fitness trends. They also need the equipment to provide the necessary fitness solutions. Here are three key trends and the equipment innovations to match.

Functional fitness One of the most talked about recent fitness trends, functional fitness, or movement-based exercise, aims to replicate movements you do in normal life or sport, using multiple muscles at one time.

“A lot of people walk into the gym with

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certain body parts on their minds – they want to target the triceps, focus on the inner thighs or work their biceps to exhaustion.

Isolating muscles definitely has its purpose and place, but in today’s world, it’s all about functional fitness,” says regional director of hospitality at Life Fitness, David Chioe.

“The Life Fitness team loves the concept of moving multiple muscles at once so much that we have developed the SYNRGY360 system, a small group training unit which offers nearly limitless functional training possibilities, and that will help you train smarter to better prepare your body for everyday life. It is ideal for dynamic small group training, one-on-one personal training, and for individual exercisers.”

Functional fitness systems are often

designed with tight space constraints in mind.

“Gym floor space is a valuable commodity in the fitness industry, and designing the best use of this space is no easy task – the last thing a hotel gym needs is a large piece of equipment that ends up gathering dust,” says Kwantae Lee, regional hospitality manager – Asia Pacific at Precor.

The gym equipment company recently acquired the functional training company Queenax.

“Functional training systems like Queenax give operators the ability to utilise floor, wall and ceiling space, making them easily adjustable to suit any club, and freeing up valuable gym floor space,” says

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Lee. “The One can fit in the corner of a small personal training studio, while The Format and The Bridge can each fit a large space with dozens of people using it at once.”

The flexibility of functional training systems also means that if a club or facility changes, the functional training system can change to fit the new space, with add-ons, different ceiling mounts. Add-ons such as battle-ropes, ladders, punching bags and balance boards, give operators the ability to diversify their class offerings and drive secondary spend with small group classes, personal training and small group sessions.

“In addition, the ability to evolve the system with optional add-ons and adapt to new fitness trends means that operators can increase engagement and thus member retention,” says Lee.

Exercise for the older adult Older adults are showing more commitment to keeping up with their health and maintaining strong muscles and bones, when they are travelling as well as at home. Gyms are showing a greater awareness of this market and providing fitness solutions accordingly.

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Life Fitness acquired SCIFIT, a company with an extensive line of fitness equipment for active seniors and patients undergoing rehabilitation, in 2015.

“The equipment is highly accessible for any age or ability, and SCIFIT products have become staples in facilities where users are building or regaining strength, or maintaining wellness,” says Chioe.

SCIFIT equipment can be focused on the needs of the upper body, lower body or total body movements using machines that can be customised to the user’s specific needs and ability level.

Precor also has a unique fitness solution in this area. The Adaptive Motion Trainer (AMT) 885 is a versatile cardio machine that would suit gyms with limited floor space because of its multi-functional abilities, as well as being useable for exercisers of all levels, including people with injuries.

“You can climb, cycle, jog or run on one machine, with low impact,” says Lee. “The innovative and premium design of the AMT takes fitness to a whole new level with the addition of the Open Stride feature … with an infinite range of stride paths to create a uniquely effective low-impact workout.”

Wearable technology One of the biggest fitness trends of recent years is the use of wearable fitness technology, such as smartwatches. Gym users want to be able to monitor their progress on the go, wherever they are.

Gym equipment companies are continually refining their products to ensure smooth connectivity with a variety of personal devices.

Life Fitness recently announced its first Apple GymKit-enabled cardio equipment in Hong Kong and Japan. With this functionality, Life Fitness cardio equipment will pair wirelessly and seamlessly with Apple Watch so exercisers can track the most accurate measurements possible.

“Through a simple tap of Apple Watch to the Life Fitness console, a connection between the watch and the cardio equipment is established, and data is exchanged between the watch and machine.

Once connected, Apple Watch and the machine exchange data such as heart rate, calories burned, distance, speed and incline, ensuring that the metrics on the machine match what the users sees on their Apple Watch,” says regional director of hospitality at Life Fitness, David Chioe.

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33

Equipment Sugunnasil, Thattaword says, “My ideas for the uniforms are inspired by the actual travel experience which is of a level beyond luxury; sensual onboard refinement and inspiring views along the way.”

The uniforms are also minimalist interpretations of classic Oriental style, with individual uniforms specifically designed for each area of the train. For example, the Bar Manager is attired in elegant emerald silk, while the waiters wear the classic white shirt and black trouser ensemble, the sharp lines bring a contemporary note.

While designer uniforms may be the option for an increasing number, many many other brands are still turning to leading uniform companies for their fashion forward on-trend uniforms, such as Chef Works. The company has thousands of unique accounts across Asia, including Wynn Palace Macau and W Hotel Shanghai. Adam Josselsohn, Chef Works China director says, “We launched over 250 new products styles this year.” One of the hottest items is the Berkely Apron, which instead of a traditional neck strap has a cross-back suspender strap.

“We have seen a move away from overly formal and stiff looks to more natural free-flowing designs. There is also now a big focus on the artist and the artisan craft, for example making the mixologist take centre stage. We have designed uniform concepts to support these new heroes.”

Another big trend is pastels. “What is really hot at the moment is pastel colours and tone on tone styling, with lighter on darker and playing around with different hues,” says Josselsohn.

He too agrees with other interviewees that fashion and function are both important. “There will always be a yin and yang balance between the two. It is important to find the best synergy to create originality and uniqueness each brand wants with the comfort and functionality that their end users require.”

Looking to the future Josselsohn is optimistic. “We are really enjoying where the industry is at the moment, especially with the increase in the luxury independent resort space and also the continuation of casual dining. From a product standpoint some of the new technologies are really interesting and fun to work with. Chef Works continues to view Asia and China as the most exciting geographical area for the foreseeable future and we will continue to set the benchmark in terms of trend-setting and good value.”

SIGNATURE LOOKS

More and more hotels are working with fashion designers on bespoke uniforms, is this a trend?

What are the key reasons for doing so, and are uniform companies responding? Vicki Williams investigates to learn more

F

rom the growing number of hotels introducing fashion designer uniforms it would seem that function and fashion are becoming increasingly equally important. One of the latest to work with a designer is SO Sofitel Hua Hin, Thailand. Teaming up with illustrious Thai fashion designer Polpat Asavaprapha, founder and creative director of ASAVA, the uniforms are an extension of the resort’s Imaginative Escape concept.

This is not the first designer uniforms for the SO Sofitel brand, others include properties in Mauritius and Bangkok working with such fashion legends as Kenzo Takada and Christian Lacroix.

Inspiration for the Hua Hin design was drawn from the destination itself, a popular Thai beach getaway since the 1970s.

“What was important in the design of the uniform was that it had to be stylish and at the same time feature elements of fun and playfulness, and most importantly, be comfortable and casual,” says Asavaprapha.

Chidchanok Pasinpong, GM, SO Sofitel Hua Hin added, “A signature component of the SO Sofitel brand is having a fashion signature designer for each property. It is a unique approach that defines the brand as a leader in being a lifestyle hotel with fashion

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forward thinking. Our target market is stylish socialisers who appreciate fashion and design, which is core to the brand.

We express this through our uniforms.” Also adding, “When ambassadors (our staff) look great, they also feel great, and are able to deliver a dynamic and fashionable service to guests.”

Pasinpong, who believes that both the design and the function are of equal importance says that uniforms do make a difference to a guest experience. “A great uniform expresses the different positions in a restaurant to the guest. And, a welldesigned uniform empowers with a sense of authority and projects confidence to guests.”

Adding, “Our guests love the uniforms, but our ambassadors love them even more.

They are proud to be wearing a top designer brand. The uniforms are an integral part of delivering the whole SO Sofitel brand experience to our guests.”

Another to recently introduce designer uniforms is Belmond’s Eastern & Oriental Express. Drawing inspiration from the Golden Age of Fashion, emerging talent, and fashionista favourite, Thattaworn Sugunnasil has created a new collection of uniforms featuring French tailoring.

Founder and creative director of Von

(Far left) Belmond’s Eastern & Oriental Express had fashion designer Thattaworn Sugunnasil create a new look featuring French tailoring.

While (top right) SO Sofitel Hua Hin, Thailand teamed with Thai fashion designer Polpat Asavaprapha, for uniforms that are an extension of the resort’s Imaginative Escape concept.

Most establishments though turn to uniform companies like Chef Works for on-trend uniforms like those featured here

www.asianhotelandcateringtimes.com

www.asianhotelandcateringtimes.com

AHCT May/June 2018

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Culinary News

Bring on the Pizza

Have yourselves a Macanese ‘Fat’ tea

The St. Regis Macao, Cotai Central has an all-new afternoon tea buffet every Saturday celebrating Macanese culinary traditions – Chá Gordo, a traditional family-style tea time featuring rare Macanese delicacies. The Chá Gordo or ‘Fat Tea’ in Portuguese (which means ‘rich spread’ or ‘feast’) a symbol of Macanese hospitality, is traditionally a family celebration served in the late afternoon. The Manor’s Chá Gordo menu features over 30 delicacies including Apabicos (pork & salted radish rice flour dumplings), Chilicote (fried minchi beef & pork pastries), Chilicote-Folhas (pork & balichão steamed dumplings), Pãozinhos Recheado (fried mini bun, curried minced meat), Pudim Molotof (Portuguese egg white cake), Bagi (coconut rice pudding), Bolo de Chocolate (Portuguese chocolate cake), Ladu (coconut, soya & palm sugar cake), as well as Macao’s signature drinks Xarope de Figo (homemade fig syrup) and Xarope de Agrião (homemade watercress syrup). Also on the menu are Chinese dim sum classics. To round off the meal, sample Minchi, a Macanese home-style dish, or Lacassá (rice vermicelli with prawns and barbecue pork). With 2018 marked as Macao’s Year of Gastronomy, The Manor’s Chá Gordo Afternoon Tea is perfectly positioned to attract diners.

36 AHCT May/June 2018

For an Enchanted Afternoon

A restaurant known for its locally sourced and Italian imported produce, Gia Trattoria Italiana, Hong Kong is introducing the ‘Tanta Pizza, Pizza Tanta’ – unlimited pizza that will have pizza fanatics salivating every Sunday to Wednesday, 6pm to 10.30pm, as they indulge in a selection of freshly baked slices of Funghi e Salsiccia, Piccante, Margherita, Marinara, Caprese and Cinque Formaggi Pastorella pizza.

Foodies have two hours to eat as much pizza as they want while sipping on a complimentary beverage.

Prince of Abalone

Teppanyaki Temptation

Waldorf Astoria Beijing located in the heart of the capital, has an Enchanted Garden Afternoon Tea experience planned at the Peacock Alley decorated with dried flowers and peacock feathers - designed and orchestrated

by Rebecca Louise Law, a British floral installation artist. The afternoon tea served with a wide assortment of snacks, includes crouton pan-seared tuna with wasabi mayonnaise, dacquoise strawberries accompanied with pistachio, cucumber/green bean radish sandwich, Boston mini lobster roll, oolong tea quail egg with ocietra caviar, spring berries & mascarpone waffle cone, chocolate brownie popsicle, and their signature red velvet roll. The tea is accompanied with honeycomb chips. Also on the menu are fine roast coffees and hot chocolate.

The China House, Mandarin Oriental Bangkok is showcasing the ‘Prince of Abalone’ and master of Cantonese cuisine Chef Guangfan Mai, for an exclusive 8-course set dinner from 26-29 June. On June 30, Chef Guangfan will collaborate with Le Normandie Chef de Cuisine Arnaud Dunand Sauthier for a special Cantonese-French menu. (www.mandarinoriental.com/bangkok)

Centara Grand Hua Hin at its Japanese restaurant Hagi is presenting “Teppanyaki Temptation” throughout June and July for dinner: teppan duck breast with sake sauce, teppan salmon with soya glaze, New Zealand mussels, Atlantic salmon, calamari and more. To pair with the main teppan dishes the restaurant offers a wide variety of sauces and side dishes.

www.asianhotelandcateringtimes.com

Product News

Tea Or What?

Or Tea? has 24 blends across three series: Chinese Classic, Wellbeing and UrbanPop. Every flavour contains a blend of ingredients from around the world and has a unique story based on its origin and health benefits. These stories are told through colourful illustrations represented by an original ‘it’ girl which captures the playful and fun attitude of the brand. (www.or-tea.com)

Powerful, efficient and reliable Santos Ice Crusher #53 is what every mixologist needs – it makes short work of both fine and coarse crushed ice ideal for cocktails like mojitos, frozen margaritas, daiquiris. The ice crusher’s output stands at 1.2 kilos of crushed ice in 30 seconds; it is equipped with a heavy duty and quiet asynchronous motor. It also allows a hands-free use thanks to its high capacity ice cube tank. The crusher has two functioning modes: Long touch on the button, a manual function, crushes the ice as long as the button is pushed.

While the Quick touch hands-free function automatically crushes all the ice placed in the tank. (https://www.santos.fr/en/)

Scribble on your walls

The world’s first write & erase robot, Scribit, can turn any wall into a wonderwall. Created by Carlo Ratti Associati this intelligent ‘writing robot’ allows you to instantly reconfigure and personalise any wall with images and text, be it plaster walls, whiteboards or glass. Scribit can be installed in less than five minutes with two nails and a

38 AHCT May/June 2018

Top Brew Every time The new bean-to-cup machine WMF 1500 S+ from the Geislingen-based coffee machine manufacturer combines the technological sophistication of a highperformance automatic machine with the requirements of a medium-sized coffee output. Designed for a recommended daily capacity of 180 cups and with a slimline footprint of just 70.6 cm x 59 cm (WxD), it features an impressive array of innovations: the new “Dynamic Coffee Assist” ensures guaranteed top quality of all espresso-based coffee specialities. The integrated Milk Excellence sensor raises milk management to a new quality level, while convenience is enhanced by an automatically height adjustable spout and a new Choc mixer. The large 10-inch touch display has options for displaying handling videos, nutritional information or promotional offers.

A range of templates ensures that the machine adapts individually to personal requirements. (www.wmf.de)

power plug. As it is always connected to the web, you can download, upload or source any content from the Internet. A restaurant can post the day’s menu on its wall, a hotel can change the focus wall in its lobby by projecting an artwork… the possibilities are endless. It can safely draw, cancel and re-draw new content an infinite number of times, allowing you to print a different image on your wall every few minutes. “We are totally deluged with

information, and spend too much in front of a digital screen and Scribit offers up an alternative,” says Carlo Ratti, founding partner of CRA and director of the MIT Senseable City Lab at the Massachusetts Institute of Technology (MIT). Scribit was on display at Milan Design Week, in the framework of CRA’s “Living Nature” installation developed for Salone del Mobile in Milan’s piazza del Duomo. (www.scribit.design)

www.asianhotelandcateringtimes.com

Events

Date

Event

Details

ORGANIsER

May 9-11 2018

Gourmet Asia 2018 Hong Kong Convention and Exhibition Centre, Hong Kong

The inaugural launch of Gourmet Asia will be a premium platform for the high-end speciality food, drink & hospitality markets surrounding the South China Sea. Powered by HOFEX – Asia’s leading food and hospitality trade show, Gourmet Asia will impress epicures with its full range of gastronomy delicacies by bringing together the best elements of HOFEX.

UBM Asia Ltd 17/F China Resources Building, 26 Harbour Road, Wanchai, Hong Kong Tel: +852 2827 6211 Fax:+852 3749 7310 mcox@oesallworld.com

May 16-18 2018

SIAL China Shanghai New International Expo Centre, Shanghai, China

SIAL China will feature retail, catering, hotel, food services, import-export trade and manufacturing sectors.

Billed as Asia’s largest food & beverage exhibition, it is the fourth biggest food and beverage show in the world.

Comexposium-Sial Exhibition Co. Ltd. Suite 1401 No.22 Chaoyangmenwai Dajie Beijing 100020 PR China www.matrade.gov.my

Organic Food & Beverage Business Mission Suntec, Singapore (May 16 2018) Convention Centre, HCMC, Vietnam (May 18-20 2018)

Meet European organic food and beverage producers when they travel to Singapore and Vietnam on a one week mission this May. Products on display are EU organic certified and range from organic wine, olive oil, baby meals, seasoning & condiments, chocolates & snacks to coffee & tea and more. Distributors, importers, supermarket/retail chains, hotels/restaurants/ café (HORECA) buyers can sample and meet these European suppliers to discuss distributorship and import opportunities.

EU Business Avenues in South East Asia Tel: +65 6290 5852 huihiang.teo@eubusinessavenues.com, www.eubusinessavenues.com/OFB2018

May 23-24 2018

THINC Innovation Anantara Siam Bangkok Hotel, Bangkok, Thailand

This first-of-its-kind hotel investment conference aims to create a true knowledge-sharing platform that will offer participants a unique and enriching experience.

The conference will bring together prominent leaders from the hospitality industry to share their experiences and leadership lessons, as well as innovators and change makers across the globe from different industries and sectors to talk about best practices and their most innovative concepts. THINC INNOVATE will serve as an opportune forum for industry stakeholders and business leaders who converge to explore latest trends, opportunities, disruptions and major shifts on the horizon; make invaluable contacts; and take ideas back with them to implement at their organisations.

Hotelivate 2nd Floor, Paras Downtown Centre, Golf Course Road, Sector 53, Gurugram, Haryana, Delhi, 122002, India Tel: +9112 4461 6000 ext: 25 swarn@hotelivate.com

May 29-31 2018

Vinexpo Hong Kong Hong Kong Convention and Exhibition Centre, Hong Kong

In 1998 Vinexpo Hong Kong was the first B2B exhibition organised in Asia. 20 years later, this show has become the must-attend event and a strategic platform for importers, buyers and sommeliers from the AsiaPacific trade. From 29 to 31 May, be part of the leading industry event for wine and spirits professionals in AsiaPacific. Meet with key producers and decision makers from all over the world. You have three days to discover 15,000 brands. Learn more about the latest products and innovations.

VINEXPO Hong Kong Office Tel: +852 2294 7715 hkoffice@vinexpo.com

May 29 -June 2 2018

THAIFEX World of Food Asia IMPACT Exhibition and Convention Center, Bangkok, Thailand

A highly engaging and multi-sensory show, THAIFEXWorld of Food Asia returns in its 15th edition, bigger and better to serve up the best of the world’s F&B industry in one blockbuster seating. Jointly organised by Koelnmesse Pte Ltd, the Department of International Trade Promotion (DITP), and the Thai Chamber of Commerce (TCC), THAIFEX-World Food of Asia is the only regional event to see a synergistic collaboration between the private and public sector to deliver a truly international F&B event unparalleled in quality and diversity.

Koelnmesse Pte Ltd 152 Beach Road, #25-05 Gateway East, Singapore 189721 Tel: +65 6500 6712 Fax:+65 6296 2771 l.how@koelnmesse.com.sg

LAOHOTEL 2018 & LAOFOOD 2018 Don Chan Palace, Vientiane, Laos

LAOHOTEL is the country’s number one international hotel, restaurant and catering equipment and supplies show to be held at Don Chan Palace, Vientiane, Laos.

A variety of exhibitors, including many international brands will showcase their most recent products – providing a platform to discuss the latest innovations and trends in the industry.

AMB Tarsus Exhibitions Unit 37.08, Level 37, Menara Multi-Purpose, Capital Square,No. 8, Jalan Munshi Abdullah, 50100 Kuala Lumpur, Malaysia.

Tel: +603 2692 6888 Fax:+603 2692 2788 rina@ambtarsus.com

May 16 2018 and May 18-20 2018

June 7-9 2018

40 AHCT May/June 2018

Date

Event

ORGANIsER

June 27-29 2018

BRIFE 2018 Asia-World Expo, Hong Kong

With the theme “Steering World Food Industries to New Opportunities”, The First Belt & Road International Food Expo (Hong Kong) (BRIFE) 2018 aims to promote ‘unimpeded trade’ via a one-stop professional platform for global agrifood trade and investment cooperation. It aims to help explore, share and create businesses under the BRI.

FMC Exhibition Rm 7-9, 18/F, Sterling Centre, 11 Cheung Yue Street, Lai Chi Kok, Kowloon, Hong Kong Tel: +852 2370 0829 Fax:+852 2370 0072 enquiry@fmcc.com.hk

June 27-30 2018

Taiwan HORECA 2018 Taipei World Trade Centre, Taipei, Taiwan

The Taiwan International Hotel, Restaurant & Catering Show, hosted jointly by TAITRA and Chan Chao International, which targets hotel, restaurant, bakery, and catering companies, is now in its fifth edition. This year has seen an enthusiastic response to its call for registrations, with 172 exhibitors in 523 booths and more on the waiting list.

Taiwan External Trade Development Council (TAITRA) Exhibition Section II, Exhibition Department P. O. Box 109-770, Taipei 11099, Taiwan Tel: +886-2-2725-5200 Ext. 2629 Fax: +886-2-2722-7324 HORECA@taitra.org.tw

July 17-19 2018

Restaurant, Pub & Bar Asia

Southeast Asia’s Leading Trade Platform for Artisan, Gourmet & Fine Food. Gain access to the world of gourmet, speciality and high-end retailers, restaurateurs, chefs, buyers and distributors in Southeast Asia at Speciality & Fine Food Asia 2018. It’s the Asian edition of the UK’s market-leading trade showcase of fine food and drink, Speciality & Fine Food Fair.

Montgomery Asia Tel: +65 9880 4126 melissa.goh@speciality-asia.com www.speciality-asia.com

Speciality & Fine Food Asia Suntec, Singapore

www.asianhotelandcateringtimes.com

Details

Exhibitions

THE EMPIRE HOTEL • NEW YORK

COURTHOUSE HOTEL SHOREDITCH • LONDON

AMILLA FUSHI • MALDIVES

Bigger and Better SFFA & RPB Asia 2018 returns for the second edition this year Southeast Asia’s leading trade shows for fine food & drink returns for the second edition this year at Suntec Singapore from 17-19 July 2018 with a dynamic line-up of exhibitors from around the world.

Speciality & Fine Food Asia (SFFA) is the go-to show for artisan, gourmet and speciality food, providing a dedicated trade platform for fine food producers and purveyors to meet distributors, retailers, restaurateurs, owners, chefs and more from the foodservice, retail and hospitality industries across Southeast Asia. It partners with RPB Asia the only dedicated trade show for the restaurant, pub and bar industries in this region. RPB Asia offers a focused platform to source the latest craft brands and innovative products, learn about emerging trends and network with industry peers to forge new business opportunities.

With 161 exhibitors from 23 countries and close to 3,000 trade visitors last year, the 2018 shows promise exciting highlights.

Chef-owner Isaac Mchale from The Clove Club, London will headline the chefs demo theatre this year while the new Asia Food Innovation Awards will celebrate all that is good about innovation in the global food industry, from new flavours and concepts to groundbreaking technologies and packaging.

Also of note is the Investor Pitching Series – a brand new business platform where start-ups can vie for a chance to pitch their ideas to a panel of judges comprising F&B owners, retailers, VCs and investors.

Another important event is The Bar Awards, by-invitation-only competition where the best bartenders from Asia will pit their skills against each other for the inaugural title of Best Bartender in Asia.

Other exciting highlights include a new Tech Trail showcasing the latest technologies for the F&B and hospitality sectors; a new Gourmet Halal Trail featuring the latest premium Halal products; a Halal workshop organised by the Singapore Halal Culinary Federation; the Start-Up Village, a dedicated zone for artisan producers and suppliers that have been trading in Singapore for less than three years; popular Fine Food Live theatre for inspiring chef demos and engaging panel discussions; and the Centre Stage, a hub for masterclasses and demos helmed by leading sommeliers, bartenders, baristas and more.

THE WORLD’S MOST

UNIQUE INDEPENDENT HOTELS START HERE.

COMING UP Speciality & Fine Food Asia 2018 and Restaurant, Pub & Bar Asia 17-19 July 2018 Suntec Singapore, Level 4 1 Raffles Boulevard, Suntec City, Singapore www.speciality-asia.com; www.rpb-asia.com

With over 80 years of expertise as a member-based organisation, WorldHotelsTM is dedicated to creating “A Brand of One” for each of our 350 hand-selected independent hotels around the world.

Discover a World of Difference at empoweringtrueindependence.com TM

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AHCT May/June 2018

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Exhibitions

HOTELEX 2018 A FULL HOUSE The expo drew a total of 146,267 trade buyers during the 4-day show, of which 5,135 came from overseas

COMING UP

2018 HOTELEX Beijing: 2018 HOTELEX Chengdu: 2018 HOTELEX Guangzhou:

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AHCT May/June 2018

One of the most influential catering and hospitality trade exhibitions spread over 22 halls, 220,000 square metres of exhibition space, Hotelex 2018 saw a strong attendance of national and international exhibitors and visitors. Co-hosted with Shanghai Municipal Tourism Administration and China Tourist Hotel Association, the show attracted a total of 146,267 trade buyers, during its four-days, of which 5,135 came from overseas to source from 2,500 exhibiting companies from 122 countries and regions. Compared to last year, the overseas buyers showed an upward trajectory.

“This is our 12th consecutive year attending Hotelex. The stage really makes the product service concept stand out and boosts the brand value, expanding the customer base. We definitely expect more from Hotelex and will keep rooting for it all along,” said Lina Ma, marketing manager of Veetsan Commercial Machine Co. Ltd. “There is no other industry event in Shanghai where the entire industry gets under one roof on this scale,” added MingMei Yi, general manager, Shanghai Jincheng Refrigeration Equipment Co, Ltd Hotelex has always been the indicator of the hospitality industry, constantly pursuing innovation and revolution. The hotel section featured interior design, lighting, amenities, fitness & leisure, IT & security and more. The fine food and beverage sectors also saw huge improvement. From hardware to software the catering equipment section was set in themes: high-end western catering, star hotels and independent hotels; the Kitchen Lab invited well-known culinary experts. There was a 10 per cent climb on tableware section where Chinese brands joined over 300 international brands.

Coffee and Wine have always been the main features in Hotelex, and this was true this year too: 80 domestic and overseas coffee stores showcased their products. Also in focus were Coffee championships series authorised by World Coffee Events: Barista, Latte Art, Brewers Cup and Cup Tasters. Other highlights included 2018 Central Kitchen Construction and Development Forum, New Beverage Generation Forum, Catering Industry Revolution Forum, and so on.

June 27 – 29 August 10 – 12 December 17 – 19

www.asianhotelandcateringtimes.com

Exhibitions ASIAN HOTEL & CATERING TIMES

Premiere event

ASIAN HOTEL & CATERING TIMES

LAOFOOD 2018, Laos’ first major international food and drinks exhibition is scheduled for June this year LaoFood 2018 organised by AMB Tarsus Events Group is set to premiere this year from 7-9 June at the National Convention Centre in Vientiane. A business-to-business trade show for importers, distributors, and professionals in F&B, food service and hospitality, the inaugural event will offer a platform to showcase the latest products and equipment to thousands of industry professionals. A wide variety of products will be featured including cookies, breakfast cereals, confectionery, dairy products, beverages, condiments, toppings, bakery products, desserts, food packaging, pallets and more.

More than 200 local and international brands are expected to exhibit with pavilions from Korea, Vietnam, Thailand, and Malaysia.

Among the confirmed exhibitors are Torto Food Industries, Zhenjiang Heng Goodwill Food Co., Ltd, Winner Inter Plas Co., Ltd, Orana Vietnam, and Eastern Polypack Co., Ltd. LaoFood is co-located with LaoHotel 2018 – Laos’ International Hospitality Industry Show, adding more value for participants.

The action-packed expo will also include hospitality and culinary competitions, as well as demonstrations featuring the best of Lao cuisine. Designed to improve the quality of culinary skills and upgrade the service and professionalism of the industry, individuals and teams will compete in fruit carving, cake making, bed decorating, coffee making, and more.

•

Issue 04

Volume 43 • Issue 04 • April 2018

Design Sky high bars equipMent Keeping it safe technology The robots are here Hong Kong SAR China Singapore Malaysia Thailand Rest of Asia

01 Cover Apr 18.indd 1

• April 2018

HK$50 RMB50 S$15 RM30 Bt300 US$10

Market report

Focus on the Indian Ocean 3/21/61 BE 3:56 PM

Leading b2b pubLication in asia pacific

Volume 43 • Issue 04 • April 2018

www.asianhotelandcateringtimes.com

Issue 04

• April 2018

https://asianhotelandcateringtimes.com

7- 9 June 2018 National Convention Centre, Vientiane www.ambtarsus.com

AHCT May/June 2018

Volume 43

PUBlISHed SInCe 1976

•

Design Sky high bars equipMent Keeping it safe technology The robots are here

COMING UP LAOFOOD and LAOHOTEL 2018

46

Volume 43

PUBlISHed SInCe 1976

Hong Kong SAR China Singapore Malaysia Thailand Rest of Asia

HK$50 RMB50 S$15 RM30 Bt300 US$10

facebook.com/asianhct

Market report

Focus on the Indian Ocean asianhct

Exhibitions

Thailand showcase Thaifex returns for its 15th edition hosting the largest contingent of global buyers at any F&B tradeshow in the region

COMING UP Thaifex-World of Food Asia

29 May- 2 June 2018 IMPACT Exhibition and Convention Center, Bangkok www.thaifexworldoffoodasia.com

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AHCT May/June 2018

Organisers of the 15th edition of Thaifex-World of Food Asia – Koelnmesse Pte Ltd, the Department of International Trade Promotion (DITP), and the Thai Chamber of Commerce (TCC) have positioned the show as the gateway to ASEAN’s food and beverage industry, as it is strategically positioned to penetrate the region that is expected to grow 5.1 per cent in 2018 and projected to rank as the fourth largest economy by 2050.

The show is expected to host 60,000 trade visitors from all over the world. This is a 10 per cent increase from the number of visitors last year. An expanded and improved hosted buyer programme will also facilitate trade and commerce for over 3,000 buyers. This is the largest contingent of buyers hosted at an F&B trade show. Key hosted buyers include Capital Retail Limited (Myanmar), Indoguna (Cambodia), Kaimay Trading (Singapore), Pandurasa Kharisma (Indonesia), PHDeli (Philippines), and Premium Distribution (Myanmar).

Playing host to more than 2,500 exhibitors from 40 countries and regions, the show will house its largest congregation of international and local exhibitors in a space that is 14 per cent bigger than last year.

This year’s event also welcomes Argentina as the official partner country and new exhibitor groups from Belgium and Sicily.

It will showcase 11 masterfully crafted trade shows across all 11 mega halls – an increase from nine halls previously – at the IMPACT Exhibition and Convention Center. Visitors can expect an unparalleled exhibition across fine food, meat, food service, food technology, coffee and tea, drinks, sweets and confectionery, frozen food, seafood, rice, and fruits and vegetables.

“Thaifex-World of Food Asia is the show that the F&B industry must be at if they are looking for trade opportunities in the Asean and Indochina regions. The inclusion of new elements over the years are indicative of the fast-changing environment, and it is crucial that we continue to strengthen our offerings to deliver the best experience for business networking,” says Mathias Kuepper, managing director at Koelnmesse Pte Ltd, organiser of THAIFEX-World of Food Asia 2018. Chantira Jimreivat Vivatrat, Director-General, Department of International Trade Promotion, added, “Thailand is the largest food exporter in Southeast Asia, with the country’s food exports forecast to reach US$27.4b this year. We are always striving to boost the potential of Thai players so that they become competent and competitive to help them sustainably and efficiently operate in global markets, and Thaifex is the optimal platform for this.”

Also making a debut this year is the ‘THAIFEX Taste Innovation Show’, where in-depth analysis on the opportunities and challenges driving the F&B landscape will be showcased alongside top consumer trends around packaging, technology and flavours that are taking product development forward in 2018. Three other special shows that are also expected to be launched at THAIFEX-World of Food Asia this year are the Halal, Organic and Franchise markets.

www.asianhotelandcateringtimes.com

spotlight

Q&A

Roy Liang

General Manager, Oakwood Premier OUE Singapore What are the challenges facing the serviced apartment industry?

Manpower has always been a key challenge facing the industry. When we were first starting out at Oakwood Premier OUE Singapore, we had a short timeline of four months to hire and establish a preopening team and spearhead the launch – one of the largest (by inventory) and most luxurious serviced apartment in Singapore’s Central Business District. Now, attracting and retaining new talent is a big part of the job. Getting the right people for the job and providing them opportunities to grow and develop is always something that we as a company have to continually do.

Differentiation is also needed in the face of increasing levels of competition and it is essential that we develop a product that effectively communicates our unique selling points with industry professionals.

Are platforms like Airbnb affecting you?

Alternative forms of accommodation like Airbnb reflect an increasing reliance on technology and an increasing demand for a ‘home-like’ experience as well as the option for specially curated activities. More importantly, distribution channels like Airbnb complement the industry and prove that there is a growing market and it is then up to each brand, whether new or legacy, to carve out their own slice of the pie.

What do you see as the major trends?

Generally, we are noticing more shortterm stays (1-3 months) for our 1-bedroom and studio apartments, and a generally increased preference towards staying in serviced apartments instead of traditional hotels. There is also an increased demand for quality breakfast, like the one we have.

Technological advancements have also greatly enhanced the hospitality scene in Singapore, with many serviced residences opting to use technology to streamline processes not just for the property but for guests as well. For example, providing guests with mobile phones with 3G/4G capabilities, so they can travel around with ease and not worry about connectivity, or developing mobile applications like the one

50 AHCT May/June 2018

M-iClean H

we have developed. Our specially curated Oakwood Premier OUE Singapore app allows guests to check out information on the property and its neighbourhood, or even find out information on where to go in Singapore, helping them to plan their stay before they arrive. A digital PressReader is also incorporated. Millennials and travellers with millennial mind-sets are becoming an increasingly key market, and properties such as Oakwood Studios Singapore cater to this group in terms of design, price point and location.

What sets Oakwood Premier OUE Singapore apart in its segment?

We wanted to create the atmosphere of a ‘luxurious sanctuary in the city’ and this is achieved through quality at every level from furnishing to programming and F&B. Lifestyle offerings and curating programmes for our guests that suit their needs is very important to us. We’ve recently launched a series of holistic wellness initiatives in collaboration with partners such as WorldTrainer and Aquaspin. We also offer a comprehensive range of premium facilities to help guests have work-life balance. In addition, our strategic inner-city location in the heart of Singapore’s downtown provides guests with immediate access to vast retail and smart corporate facilities on-site within the same mixed-use development.

How would you describe your management style?

Leading by example is to me one of the most important aspects of managing people. Those around you must be able to look up to you and be inspired by your work ethic, values and integrity, for them to be able to truly rally around you and work as a team. On a more tactical level, I find it useful to assume these three roles depending on the situation: the ‘Engineer’ – to test the integrity of the business processes and ensure we own a solid structure in operational procedures that is able to withstand crisis and challenges; the ‘Coach’ – to guide, inspire and motivate my team to help them grow as individuals at work, be it as a well-rounded leader or team player; and the ‘Host’ – to ensure that as a leader, I build my product around the needs of my guests and provide them with the best serviced apartment experience in Singapore.

What advice would you offer young people joining the hospitality industry?

Be sincere and genuine with everyone you meet – regardless of whether they are guests or bosses or colleagues. The industry is small, and often, your reputation will precede you. Be dependable, and never stop striving to do your best in every situation.

There will be difficult moments, but it is how you react to them, and how you overcome them that will define you.

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