Issue of September 2018

ASIAN HOTEL & CATERING TIMES

Volume 43

Published since 1976

•

Issue 07

technology

There’s no getting away

Volume 43 • Issue 07 • September 2018

Market Report Malaysia oozing with confidence Design Oasis Down Under Management Maximising opportunities

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

• September 2018

EDITOR’S NOTE

T

managing EDITOR Neetinder Dhillon neetinder@mediatransasia.com

echnology is revolutionizing the hospitality industry at such breakneck speed that it’s leaving hoteliers dizzy in its wake. Every single aspect of the industry is adapting and morphing: from security to check-ins, from kitchens to the tables, and from housekeeping to revenue management....

Everything is up for grabs powered by the digital revolution – the smart phone rules; the smart phone generation fortunately is quite in synch with these changes. Hoteliers, after the initial push back, are beginning to embrace it. They really don’t have a choice. The cover this issue depicts the playful end of the technological spectrum: Alila Anji’s (Zheqiang, China) innovative dining concept combines cutting-edge visual mapping technology with effective storytelling that immerses diners in a 3D projected tale complete with a 3D chef. What’s next one wonders.

The kitchens meanwhile are already bristling with cutting-edge technology from induction cookers and pacojets to josper grills and ovens that could practically launch themselves into space. Yet, it seems that digital saga has only just begun, that we are just on the brink.... We don’t really know how this will unfold, but the industry does need to get itself into position now to face the challenges of the future.

Art Director Hatsada Tirawutsakul Coordinator Wajiraprakan Punyajai Contributors Donald Gasper, Zara Horner, Jane Ram, Michael Taylor, Robin Lynam, 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

Managing Editor Neetinder Dhillon 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.

Piazza Fontane Marose, 3-16123 Genova Tel: +39 010 583684 Fax: +39 010 566578 Email: genova@ediconsult.com Contact: Mr Vittorio Negrone JAPAN Echo Japan Corporation Grande Maison Rm 303, 2-2 Kudan-kita 1-chome, Chiyoda-ku, Tokyo 102-0073 Tel: +81 3 3234 2064 Fax: +81 3 3263 5065 Email: aso@echo-japan.co.jp Contact: Mr Ted Asoshina THAILAND Media Transasia Thailand Ltd 14/F, Ocean Tower II, 75/10 Soi Wattana, Sukhumvit Soi 21, Asoke Road, Klongtoey, Bangkok 10110, Thailand Tel: +66 2 204 2370 Fax: +66 2 204 2391 Email: gauravkumar@mediatransasia.com Contact: Mr Gaurav Kumar

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.

Whilst every effort has been made to ensure the accuracy of information contained in this publication, no responsibility can be accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or printers errors, inaccuracies or changes howsoever caused. The editors reserve the right to edit any material submitted at their discretion. All materials published remain the property of TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence should be addressed to The Editor, Asian Hotel & Catering Times, 1603, 16/F, Island Place Tower, 510 King’s Road, Hong Kong.

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CONTENTS Volume 43 • Issue 07 • September 2018

News Industry 6 The latest news from the hospitality

and catering sectors Product 38 All the news, products and equipment Culinary 40 The essential on chefs, food,

and promotions Management 10 A look at the challenges facing the

hospitality industry today

14

Market Report Efforts to raise Malaysia’s tourism profile are bearing fruit

Technology 18 Mining data and how it is harnessed

effectively is the way forward

Photo: Alila Anji

On the cover: Le Petit Chef gastronomic experience planned at Alila Anji in Zheqiang, China will immerse diners in a 3D projected tale that plays out on their plate

Design 20 The trend to convert outdated

inner-city office or retail space into

hotels is gathering momentum

in Australia

Food 28 The trend towards organic and bio

food is growing fast, albeit from a

small base. In 2016, the global organic

food market stood at US$110.25 billion;

it is expected to reach $262.85 billion

by 2022 Equipment 32 Induction cooktops are taking over with

their benign, but efficient, presence in

the kitchens 34

Environmental issues are driving R&D strategies in commercial laundry operations. We look at technologies that can be leveraged

Advertisers’ Index Alpha International ANUFOOD China Athena Tableware Bridor Elite Fresh Food FHC 2018 HCJ 2019 HICAP 2018` Ming Fai Pellerin Milnor WOP Dubai Zieher

IBC IFC 27 31 13 41 9 17 OBC 35 37 25

Events 42 Events and shows from around

the region Exhibitions 44 Revisiting Speciality & Fine Food Asia

(SFFA) and Restaurant, Pub & Bar Asia

(RPB Asia) Appointments 46 Who is moving where

Drink 24 Asia-Pacific, the largest beer market in

the world, is full of contradictions

20 24

October Management: Managing spas Market report: Japan Technology: Security protocols Design: Spa design Drink: Wine Food: Pasta Equipment: Spa amenities; tabletops

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Industry News

Hong Kong gets a Little Tipsy

Raffles Singapore unveils its restaurants Singapore’s iconic hotel, Raffles Singpaore has a host of new dining experiences. BBR by Alain Ducasse continues to evolve. The unique concept takes diners on a culinary journey along the Mediterranean coast, complemented by a modern and vibrant ambience. In true Bar & Billiard Room fashion, dining at the restaurant will also be accompanied by a lively bar scene that is fun, relaxed and perfect for social gatherings. Next is La Dame de Pic where one of the world’s top female chefs with three Michelin stars, Anne-Sophie Pic, will debut her entry into Asia. The restaurant reflects her search for aromatic complexity, combinations of flavours and powerful tastes that evoke emotions. Then there is yì by Jereme Leung, one of the most influential chefs in the modern Chinese culinary movement. Butcher’s Block is a vibrant steakhouse with focus on the world’s finest cuts of single sourced meats, showcased in The Vault, a glass meat cooler situated next to the open kitchen where meats are prepared and cooked to perfection.

Tiffin Room, which is a part of Raffles Singapore’s history since 1892, continues to celebrate the heritage and flavours of North India. The restaurant offers an evocative dining journey across the North Indian palate, from Rajasthan to Punjab to Lucknow through a refreshed semi-buffet lunch and ala carte dinner. The restored interior décor of the restaurant includes reinstating the wooden floorboards in Tiffin Room to bring back features from the early 1900s.

And yes, the Long Bar, the home of the Singapore Sling for over a hundred years, stays. Writers Bar, established as a tribute to famous writers that have come through the doors of Raffles Singapore over the years has been expanded to a full bar with bespoke craft cocktails, wines and spirits. Plus there is Ah Teng’s Café named after a famous local baker of the same name, who used to own a shop in the neighbourhood back in the 1900s.

Siemens acquires Building Robotics

Siemens Building Technologies Division is acquiring Building Robotics, a market leader in the fast growing digital workplace experience app domain; their simple-to-use app Comfy enables people to take control of their environment and provides feedback on their space. With this acquisition, Siemens is setting a further milestone in smart building solutions. Headquartered in Oakland, California, the start-up achieved its leadership position by developing a simple-to-use app that enables people to take control of their environment. Building Robotics, best known by the name of its core product, Comfy, will now be a wholly-owned subsidiary of Siemens Industry and continue to operate as a vendor-agnostic platform provider. The two co-founders CEO Andrew Krioukov and CTO Stephen Dawson-Haggerty will remain in their current position in the management team of Building Robotics. “This move further strengthens our leadership position in smart buildings,” says Matthias Rebellius, CEO of Siemens Building Technologies. “With the Comfy app we will bring a consumer-like experience to commercial buildings that simplifies the interaction with buildings to increase employee productivity and engagement.”

All hail the Flavorgator

Flavorgator has announced the launch of its TasterProfile marketing platform. Based on a flavour personality quiz, it allows suppliers and foodservice operators to collect valuable feedback and consumer insights while driving sales through promotions. Flavorgator has worked with Yolé in Singapore to pilot the marketing platform that has already yielded over 7500 tasters. Flavorgator was founded with the goal of bridging the communication gap between consumers and institutional foodservice operators in mind. Its founder and CEO Henry Dominguez-Letelier, started Flavorgator after he observed, “I always enjoyed spending time with the foodservice staff and respected how hardworking they were, so the amount of food wastage and complaining by other students was saddening to me”.

Through many conversations with various staff members, it became clear that food waste, complaining, and a lack of communication were strongly linked and affected not only institutional foodservice operators, but the whole F&B industry.

As such, Henry was inspired to leverage his passion for technology to solve those problems and founded Flavorgator.

Since it’s conception, Flavorgator has expanded it’s vision from only connecting diners and foodservice operators to connecting consumers, foodservice operators, and suppliers to reduce food waste, increase satisfaction, and test new products. This expanded focus resulted in the development of the TasterProfile marketing platform.

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Bravilor Bonamat launches new website

The leading manufacturer of coffee machines and hot water equipment Bravilor Bonamat has launched a new website in nine languages marking an important step in the digitalisation of the industry.

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The newest restaurant to add its creative streak to Hong Kong’s rapidly-evolving Kwun Tong neighbourhood, Little Tipsy is a contemporary 60-seat restaurant, sibling to chef and owner Kong Wai Sing’s game-changing eatery Tipsy in Tai Hang. Dressed in marble, soft pastels, naked birch floors, with innovative lighting art and a private dining room that caters to 12, Little Tipsy evolves through the day; at lunch, a set menu of balanced yet delectable dishes, curated in partnership with a local nutritionist, is complemented by the Nutritious Salad Bar. By dinner Little Tipsy is a chic gastropub with modern European fare complemented by a wine list of new and old world labels. Fans of fine tea will be spoiled for choices, with signature blends including roselle dried fruit tea, and rose chrysanthemum tea complemented by herbal blends like liquorice cool mint tea, organic chamomile lemon myrtle, and earl grey blue flower tea.

Responsiveness is one of the key elements for an efficient and useful online tool, explains Marcel Nouel, Commercial Manager at Bravilor Bonamat, “A technician should be able to easily find and consult our technical documents and instruction videos on a mobile phone, while servicing our machines on-site. Our company’s distribution takes places through an authorised dealer network 24/7. Therefore, the website is a key tool for our dedicated dealers to find product information, drawings, manuals and software to use during maintenance services of our product range.”

Nouel adds, “Bravilor Bonamat will continue to develop and improve digital tools to support its dealer network and end users. The coffee machine industry is moving quickly; our partners have an increasing demand for service at an innovative and modern level. We are obviously working to continuously meet this demand.”

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Industry News

ADE READY TO PARTY

Amsterdam’s luxurious Conservatorium hotel is offering a special package to attendees of this year’s Amsterdam Dance Event (ADE), an electronic music conference and festival held annually in October. The “ADE READY TO PARTY” package integrates wellness into guest stays. The ADE-guests also have the option to add-on a special “Vitamin Drip” therapy at the ClausHoltz clinic next door for the ultimate party recovery.

Start your party in the Grand Duplex Suite or Royal Duplex Suite spread over two spacious levels. The mezzanine level offers the perfect space to get dressed for your ADE party with a bottle of Champagne upon arrival. Recover on the second floor of the suite with its luxurious bathroom and bedroom, in-bed breakfast service and epic views over the city.

The popular, five-day ADE features a variety of daytime conferences for electronic music industry professionals, as well hundreds of nighttime performances by thousands of DJs in venues spread all over the city. Celebrating its 23rd anniversary, ADE is the largest event of its kind in the world, attracting almost 400,000 visitors from 90 countries in 2017.

Tickets and passes for ADE can be arranged through the hotel’s Host Team.

Located in the Museum Square district of Amsterdam in the heart of the city and renowned for its architectural design, Conservatorium offers guests an elegant choice for lodging away from the crowds. In addition to some of the city’s finest cuisine at Taiko and Brasserie, the hotel is home to Tunes Bar and its more than 40 varieties of gin – perfect for getting the ADE party started.

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THE LONGHOUSE WELLNESS GETAWAY

Orchestrated for Excellence

Conference & Exhibition Management Services (CEMS) and the Restaurant Association of Singapore (RAS) have announced the launch of Restaurant Asia Singapore 2019; the inaugural exhibition will be at the iconic Marina Bay Sands Expo & Convention Centre, Singapore from 21 to 23 March 2019.

RAS 2019 will present a dedicated showcase of the latest in cutting-edge restaurant, kitchen and culinary equipment, as well as solutions and supplies that will address the needs of restaurant owners, from front of house reception to the back of house operations. Says Vincent Tan, PBM, president of RAS,“We are confident that the show will grow to become the hub for sourcing needs and for latest solutions. The industry will also recognise that the show will present business development and networking opportunities among our members, industry leaders and government agencies.”

Tan adds, “The show is the first of its kind spearheaded by industry leaders for the industry here in Singapore.

We also hope that this exhibition will help elevate Singapore’s vibrant culinary scene and bring the industry to new epicurean heights on a regional and global scale.”

RAS is the largest F&B association in Singapore, with more than 400 members, representing close to 700 brands that operate over 3,600 outlets ranging from restaurants,caterers, fast foods and food courts across various cuisines. Since its inception in 1980, RAS has been the voice of the F&B industry, working towards developing closer relationships between businesses and government agencies. “This venture with RAS is timely and relevant.

Like many industries, advancements in the restaurant world are contingent on the changes the rest of the world is experiencing,” says Edward Liu, PBM, group managing director of CEMS. “We hope to bring technology and other solutions to the fore to address some of the key concerns of restaurateurs including engaging new customers, increasing spend and driving frequency of visits,” he adds.

“The food and beverage industry in Singapore is worth close to $4 billion, making it a sizeable sector which contributes to the Singapore economy. We hope that the show will also be a launch pad for restaurants and related businesses to position themselves for growth here and abroad and possibly for franchise opportunities,” explains Liu.

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On Bali The Longhouse at Jimbran is dialing into the wellness plane with a package that promises a digital detox besides decompression from city life, for overall wellbeing and balance. Making the most of its location in the lush tropical forests and hills of Jimbaran, The Longhouse is a serene destination with uninterrupted island views. The package that can be tailored to suit individual needs, offers a selection of relaxing spa treatments from traditional Balinese to hot stone massages and foot reflexology, a variety of unique cultural activities including an enlightening water purification ceremony, a lesson into how to make and pray with Canang, the traditional Balinese floral offerings, and a local tea and dance experience at a traditional Balinese home. And then there’s the carefully curated menu.

In addition, the many cosy corners of the expansive Longhouse provide quiet spots for unwinding with a book. The three-day, two-night package has to be in conjunction with a villa booking.

Management

Recruitment challenges in the hospitality industry are many: generational mindset of the potential new workforce is adding to the list

Darryl Agon of Agon Hotels and Resorts

Recruitment Challenges

What are the challenges facing the hospitality industry today?

Donald Gasper talks to some of the recruiters

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hallenges in recruitment have been an ongoing topic in recent years for all industries and they are arguably most acute in the hospitality industry, says Darryl Agon of Agon Hotels and Resorts. “Contributing factors have been both the generational mindset of the potential new workforce, as well as employer-specific issues.�

Changes in mindset and employer challenges Life in the smartphone-enabled generation is vastly different from that in

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years past. Instant answers and technological solutions to what used to be laborious tasks have trained newest job seekers to be more selective in how they use their time and energies. More industry choices and new career options challenge candidates in choosing a hospitality career where service with a smile may not always come easily.

And whereas job seekers of years past used to be drawn to the glamour of working in a five-star hotel to enjoy its environment, the same job seekers today are more likely to enjoy the same environment, but with the means to do so from the customer side.

Faced with this modern phenomenon,

recruitment managers need to ensure their own back of house is in order to maximise opportunities to attract staff.

Perhaps due to the inability to source staff, they may also find that their expectations for candidates are higher than before, yet in some instances compensation, for example, has lagged to the traditional increment changes, in a vacuum on supply versus demand for the post. Flexible work hours, family-friendly human resources policies, gym memberships and similar things could be considered, Agon suggests.

The recruitment process should also be made smooth for the candidate to provide

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Management an organised image of the employer’s brand, so that strings of interviews, tests and call backs are carefully coordinated. Panel interviews may be considered to save time, but to also see how candidates react in a more social setting.

Recruitment managers need to also be given sanction to speak out about genuine issues within a company that may be holding back its recruitment process, so real improvements may be made to break through any systemic restrictions.

Employers would do well to plan out their comprehensive recruitment process and their own selling points to attract talent and overcome challenges, Agon says.

What job seekers focus on

“At TMS Talent, we want the hospitality industry to see us as an extension of their business and not as competition or an additional cost to their department. We aim to free up their time so they can focus on other tasks” Mihai Olteanu, regional director, South East Asia, TMS Talent

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Mihai Olteanu, regional director in South East Asia for hospitality recruiter TMS Talent and himself a former hospitality employee, says that currently job seekers in the hospitality industry are focused on job location and salary package, with an emphasis on days off per week – which can be difficult with the 24 hour nature of hospitality. As traffic congestion is increasing, job seekers want to be close to their workplace so finding that balance is essential.

Salaries are decreasing at the senior end of the market and finding employment for older job seekers is becoming more of a challenge.

“It’s important to note that statistically older job seekers have more experience, are reliable and traditionally stay longer in their roles.”

Another challenge facing hospitality recruiters is the increasing number of hotels and resorts opening internal HR divisions or talent acquisition centres. “At TMS Talent, we want the hospitality industry to see us as an extension of their business and not as competition or an additional cost to their department. We aim to free up their time so they can focus on other tasks like payroll, staff welfare, training etc.,” Olteanu says. “I interview hospitality employees daily and am aware of experienced candidates who are waiting passively for the right opportunity to arise, who aren’t actively searching job boards or advertisements. We like to work with HR and talent centres to provide a fast turn-around on job openings and eliminate advertising costs hotels and resorts would incur hiring direct.”

Reputation plays a big part in hospitality recruitment so building relationships (on all levels – for jobs seekers within the industry and for recruiters with their clients and job seekers) is paramount.

Supply and demand “The top recruitment challenge that we are facing is the balance of supply and demand,” says Vincci Chung, senior consultant at

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Vincci Chung, senior consultant at HotelsHR Ltd

HotelsHR Ltd. “With all the new hotels and other hospitality organisations that are going to be added to the existing ones, we are going to have manpower challenges with well experienced staff. Although we do have hundreds of hospitality graduates annually, some of them choose not to build their career path within the industry. There are several positions for which we are constantly in lack of talents and we end up finding alternative solutions.

“For example, hotels will outsource a professional company to handle some if not all of the related tasks and pay it a monthly fee. In the long term, we will have to provided mentor and training support for our future talents in order to motivate them to join our industry with passion, pride and a belief in hospitality as a career.”

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Market Report

Indonesia targets 20 million arrivals

Clockwise from left: The heart of Kuala Lumpur; Amari Johor Bahru Deluxe Pool Access room; Michael Quah, general manager, Weil Hotel; On the rooftop of Weil Hotel

sotohpkcotssnommocevitaerc ©

Exponential growth

of state-of-the-art MICE infrastructures, as well as promotions of the country as a leading destination and a preferred venue for international business events, conferences and meetings,” Niuh says.

Positive initiative Mark Willis, president – Asia Mövenpick Hotels & Resorts, is equally upbeat. “From a hotel industry perspective, this initiative is positive because it is designed to boost Malaysia’s appeal as an international destination while also promoting domestic tourism,” Willis says.

“If the full range of international strategies being proposed are all implemented, I would expect good results.”

The Thai-based Onyx Hospitality Group currently has one property in Malaysia, and Douglas Martell, the group’s President and CEO, believes its strategic location puts it at a distinct advantage.

“Every initiative helps, and because we are located in the border city between Peninsular Malaysia and Singapore, we are in a unique ‘best of both worlds’ situation and able to appeal to the needs of both the Singapore as well as the domestic leisure,

Tourism is booming in Indonesia, with more than 14 million foreign tourists visiting the country in 2017, up from 9 million in 2015. Under a five-year Strategic Plan, the country hopes to attract 20 million foreign tourists in 2019.

“With the Indonesian government targeting 20 million tourist arrivals by 2019, initiatives including the promotion of ten ‘new’ destinations have been introduced,” Andre de Jong, Vice President, Operations, South East Asia and Pacific, Radisson Hotel Group, says.

“The Indonesian government›s plan to promote tourism in different parts of the country has to be applauded.

Indonesia is a huge nation with a wealth of natural and cultural assets; the current concentration of visitors to such a small number of destinations - Bali, Jakarta, and Yogyakarta, etc. - is not only unsustainable, it is unnecessary.”

The U.S.-based Radisson Hotel Group already has three hotels in Indonesia, including one in Bali. It has identified the country as “a key strategic market”, with hopes of developing properties in first, second, and third tier cities throughout the archipelago.

Efforts to raise Malaysia’s tourism profile are bearing fruit, Michael Taylor writes

A

ccording to Tourism Malaysia, 25,948,459 foreign tourists visited the Southeast Asian country in 2017, representing a 3 per cent drop over the year before.

Nonetheless, the body remains confident that its goal of attracting 36 million tourists by the year 2020 can be achieved.

To put that figure in context, Thailand – Southeast Asia’s top tourist destination – attracted 35.3 million visitors in 2017.

To achieve its 36 million tourist goal, the Tourism Malaysia has launched a

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series of promotional strategies to raise the country’s international tourism profile.

Examples include participating in major international trade shows, leveraging accessibility and connectivity, putting more emphasis on digital marketing, and optimising the use of information technology to promote the country’s tourism industry.

According to Christopher Niuh, general manager of One World Hotel in Kuala Lumpur, a member of Preferred Hotels & Resorts (PHR), the strategies are

already starting to bear fruit. The travel and tourism industries are displaying “exponential growth” this year, with the total number of inbound tourist arrivals expected to increase by 14.8 per cent to 29.8 million by year’s end.

“The government’s efforts have definitely impacted the country’s travel and tourism industry positively with initiatives such as Visit Malaysia 2014 and Malaysia Year of Festivals 2015, improving air connectivity primarily due to expansion of Low Cost Carriers (LCC) and development

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Market Report

Clockwise from above: Mövenpick Hotel & Convention Centre; Mark Willis, president – Asia Mövenpick Hotels & Resorts; Christopher Niuh, general manager of One World Hotel in Kuala Lumpur; One World Hotel Pool bar

corporate and events markets,” Martell says.

Another PHR property, Weil Hotel is located in Ipoh, the capital of the central Malaysian state of Perak. The four-star hotel’s occupancy rate increased by 23 per cent last year, and the news this year is even better, with occupancy during the first half of the year already exceeding that of the entire total for 2017.

“This is largely due to our hotel’s seamless service and focus that taps on the international market as well as maintaining the local market’s loyalty,” says Michael Quah, general manager, Weil Hotel, adding that he expects a further increase in occupancy next year.

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Counterproductive policy Despite the government’s commitment to promoting Malaysia as a leisure travel destination, at least one policy appears to have been counterproductive.

A tourism tax charging foreign hotel guests a flat rate of 10 Malaysian ringit per person per night was implemented on 1 September 2017, and it has been panned by the industry.

Equal to US$2.30, the amount of money being charged doesn’t seem like much, but Niuh of One World Hotel says that it has, in fact, had a negative impact on the hotel industry, becoming one of the reasons why some large groups have decided to divert their business away from Malaysia to other destinations in Southeast Asia.

According to Alejandro Bernabé, vice president of operations, Avani Hotels & Resorts, however, Malaysia still holds a lot of potential for tourism. “We will continue to pursue development opportunities and, in fact, we are about to announce an Avani Hotel in Kota Kinabalu that is being developed at the moment,” Bernabé says.

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Technology

Revenue management Mining the Data

* Have an intuitive story about trends * Allow for easy action * Incorporate external data, and only those data that actually influence property demand * Have pricing algorithms that allow for user insight on why a system comes to a certain price recommendation * Allow for human interference, as humans that understand the business, still often outsmart any algorithm * Offer machine learning, so that the system becomes aware of where it’s being overruled on a regular basis

How are technology providers helping the hospitality industry mine for important data? Donald Gasper asks some of the experts

Guest experience at the coalface

Rachel Grier, managing director, Asia-Pacific at IdeaS

The message is simple: get smart with the data not just gather ‘big’ data. GENESYS analyses transaction data to build a more relevant and engaging communications strategy to engage with hotel guests

I

n recent years, Asian hoteliers have witnessed a growth in data delivered by online reviews, social media and booking platforms. This is in addition to the internal data hotels themselves generate that can be analysed in any number of ways, including by channel, market segment, competition, source (both nationality and point of sale), booker’s buying personas and room type. “While this proliferation of data can help hotels make better pricing decisions, they also need to appreciate that not all data is created equal;

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Remko West, co-founder and COO, xotels.com

Matthew Arnold, managing director of TouchPoint Hotel Loyalty

refined systems in the market also have the capability to learn a competitor’s impact on a hotel’s business performance and adapt to proactively and automatically position the hotel’s pricing to maximise market capture.”

forecast demand and room pricing.

As a result, property analysis and revenue performance are often a grey area for hotels, with little transparency on how the data mining and analysis actually works.

At its base, hoteliers must understand that there’s a crucial mix of internal data and external data that leads to being able to boost their business.

The base elements are inhouse data (market segments, on-the-books data, pick up trends) and external data (events, competitor pricing). These elements lead to the ability to forecast and pricing actions.

The future of revenue management and hotel optimisation will combine these elements in the following way, West believes: * Provide insight into inhouse data * Create valuable and easy insight in strategic performance

Steps towards AI nor is all data credible,” says Rachel Grier, managing director, Asia-Pacific at IdeaS.

‘Smart’ data rather than ‘big’ data Today, greater focus should be put on identifying and deploying ‘smart’ data over simply building dormant libraries of ‘big’ data.

Thankfully for today’s Asian hotelier, advanced revenue management systems can process tremendous amounts of data in order to identify the most useful

information points and then use this ‘smart’ data to calculate optimised decisions and granular business performance forecasts.

Sophisticated revenue management systems leverage machine-learning to continuously study the booking pace of each forecast group and analytically determine decisions, such as pricing and inventory controls.

These systems generate a price that adapts to fluctuations in the market and anticipates them in advance, all of which helps hotels capitalise on the optimal revenue for each booking opportunity. The more

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Remko West, co-founder and COO, xotels.com, and co-founder and director, hotelscienz.com, says where machine learning and blockchain are thriving in other industries, the hospitality industry is a couple of steps behind.

The lodging industry however, is showing signs that the first providers are making real steps towards providing artificial intelligence.

Given that property data intelligence still relies on a tremendously fragmented set of data, a lot of systems have made a jump to big data, relying on external data to

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Matthew Arnold, managing director of TouchPoint Hotel Loyalty, says it’s all about using transaction-related data to better understand and manage the customer relationship.

“Technology that integrates with POS and PMS makes access to this data easier than ever, but what is done with the data is the key,” he says. “At TouchPoint, we use our proprietary GENESYS platform to analyse transaction data and help our hotel partners build a more relevant and engaging communications strategy with guests. This results in stronger guest relationships and greater repeat visits.”

For example, a hotel needs to be having an entirely different conversation with a guest who visits three or four times a month from that with a guest who has not returned for six months. Regular guests respond best to an engagement strategy around appreciation and recognition, whereas infrequent guests require greater enticement – these are very different but equally important strategic conversations.

If you can clearly see and measure the value of each guest, the opportunities to engage on a genuine, personal level are endless. When guest communication is relevant and aligned to interests, that’s the best way to build a better relationship and increase return visits.

But as technology makes data access and interpretation easier, it’s critical to keep a clear view of the fundamentals of good hospitality – and that is genuine service.

“Guest experience at the coalface is the DNA for the determining the direction of the guest relationship,” Arnold says.

“And automation only goes so far – the most effective engagement strategies to drive business always need a healthy mix of people and technology.”

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Design

A signature feature of Sydney’s West Hotel is its distinctive geometric facade with 333 individual panels of glass used for its construction, the first of its kind in Australia

S

ingapore-based M&L Hospitality, which is controlled by the country’s Kum family, opened Australia’s first Curio Collection by Hilton property, West Hotel in Sydney nine months ago.

M&L also owns Australia’s biggest hotel, the Hyatt Regency, located just down the road in Sussex Street at Darling Harbour in one of the city’s precincts undergoing massive renovation, Barangaroo.

Designed by architects Fitzpatrick + Partners with interiors by Woods Bagot, West Hotel comprises 182-guest rooms, including four suites, a restaurant and bar, an open-air garden atrium, fully equipped

gym and a private meeting/dining room.

The property carries a striking botanical theme throughout with a dramatic three-storey internal garden atrium courtyard, a white waratah flower motif in the lobby and floral-inspired carpet designs.

“We place the human experience at the centre of our design process,” explains Woods Bagot Sydney hotel leader, Jacqui Senior. “And we’re committed to delivering engaging, future-oriented projects that respond to the way people actually use space.”

Taking cues from the jewel-cut, glazed façade, the interiors scheme references

We’ve shown that compact rooms in Australia can be amazing Jacqui Senior, Woods Bagot

Oasis Down Under

The trend to convert outdated inner-city office or retail space into hotels is gathering momentum in Australia as once-unloved city stock is given a new lease of life. Zara Horner discovers one such gem 20 AHCT September 2018

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Making the most of the heritage building and bringing the outside in

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AHCT September 2018

21

Design colours and textures of the Australian landscape “in a contemporary interpretation,” Senior says.

As a result, throughout the colour palette reflects the character of iconic Sydney Harbour “whilst being complemented with rich, textured hues.”

Connected disconnection The guest rooms offer a retreat from the city with a sophisticated, “light-industrial” aesthetic.

“The detailing of the materials and form have been highly considered,” Senior points out.

In the guest rooms these include soft, dark tones in the carpeting, walnut and brass accents and a dark customised headboard.

“The bathrooms are bright and edgy, yet refined,” says Senior. “A palette of natural stones, smoked glass and designer fixtures complete the setting.”

Presented as ‘boutique’, ‘designer’, ‘effortless’ and ‘rejuvenating’, the hotel siting and architecture are unusual for Sydney, and Senior says her design team “embraced the difference… hotels here traditionally focus on the views out, but being constrained by a lack of vistas we were looking for a different approach and found it by focusing on that rich internal experience that’s done so well in Europe.

“We’ve shown that compact rooms in Australia can be amazing.”

Buildings such as the one which now houses West Hotel are entrenched in the city’s foundation.

These heritage spaces have a quality about them which should, and generally is, respected… and used to good effect.

Here the high floor to ceiling heights, generous stair ways, and courtyard allow natural light to enter, as well as an air of escape - enriching the guest experience.

This is compounded by a palette of richly dark eucalyptus greens and greys – the colours of the Aussie ‘bush’ – which is complemented with the deep blues and greens drawn from the globally recognised harbour.

An “organic design and lush-luxe are siblings in an international trend to bring natural beauty and its calming effects into high quality design,” Senior says.

So the guest rooms aim to provide a retreat from the city, a chance for guests to disconnect… whilst accessing the latest technology solutions such as integrated Bluetooth speakers, WiFi, a 49inch TV and work space.

“Our design ethos was to intentionally amplify the internal experience,” Senior explains. “When it rains faint scents of the plants all around emanate and it feels like nature.

“Sydney is such a bright, light-filled city our aim was to create a relaxed oasis for guests to retreat from the urban streetscape.”

Clockwise from top: Strong design elements have been crafted throughout to reflect the character of the urban setting, including within the spacious suites; Customised furniture such as the dark headboard contributes to the luxe-feel; Unlike other Sydney hotels which use guest room views to good effect, West Hotel design focuses on the internal experience; Colour palettes and textures are a nod to the natural environment

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Drink InBev, Asahi Breweries Ltd, and Carlsberg continue to dominate regionally.

Among the giants in their own domestic markets India has the United Breweries Group which owns Kingfisher, while China Resources Enterprises’ Snow is the biggest selling beer brand in the world in volume terms – albeit mostly within China.

Small Is Good Smaller producers however are also bullish about the market. One such is Brouwerij Sterkens, established in Meer, Belgium in 1651. Until 1986 the Abbey style brewery sold only to Belgium and the Netherlands, but began exporting to the USA in 1987 and then turned its attention to Asia.

Like a lot of relatively small producers Brouwerji Sterkens does not have the marketing mega-budget of the brewing behemoths, but Marketing Manager Niels Jansen says the brewery is using distinctive glassware to promote its Hoogstraten Poorter, Bokrijks, St. Paul and St. Sebastiaan beers, and is also growing its

social media presence.

“We thought it was time to develop some new designs and to use some more modern logos on the glasses,” says Jansen.

“We have produced 25cl and 33cl glasses for the St. Paul range. In that way, pubs can choose between the two. What we try to achieve is that the beer is served with glass and bottle in pubs. In that way, the client gets an idea of the full package.

The new glasses of St. Sebastiaan are 18cl and the St. Sebastiaan range comes in 50cl crocks and 75cl bottles. The idea is to share multiple glasses together with friends. In that way, we create a moment to share, a feeling of friendship. We have created a Facebook, Instagram, Twitter and Untappd page. In that way, our fans can follow us and they can get the latest news. The benefit for us with Untappd, is to see what kind of reviews our beers get. It gives us an insight in tasting reviews.”

is another indication of how bullish small producers and craft brewers are about markets in Asia.

Hong Kong’s Beertopia, which takes place on October 5th and 6th on the Central Harbourfront is in its seventh year and will present 250 craft beers from around the world. Last year’s event attracted over 12,500 thirsty fans.

“To wash down the 250 different craft beers from around the world, attendees will have choices from around 20 restaurants and food trucks, while the main live music stage will feature bands all day and night,” says founder and organizer Jonathan So. “Those feeling competitive can try their hand at the various games and challenges in the Craft and Crew games area, and of course we’ll have Giant Beer Pong along with regular beer pong on hand. We’ll also have featured craft beer cocktails for those looking for something a little different.”

Until fairly recently the only beers brewed in Hong Kong were produced by the international Carlsberg and San Miguel companies – Carlsberg moved its

Celebrating the Brew Participation in the region’s growing number of beer festivals, large and small,

Beertopia, Hong Kong’s biggest annual craft beer festival will present 250 craft beers from around the world this October

Brewing It UP T

Novelties 09/2018

GERMANY

„Pulsar“ & „VISION“

Asia-Pacific the largest beer market in the world is full of contradictions, writes Robin Lynam

he Asia-Pacific beer market is a paradoxical beast. In terms of volume it is the world’s largest, and a culture of beer drinking is well established in many of its countries.

Yet according to research by Euromonitor International, per capita consumption at around 17 litres per year is much lower than in most other serious beer markets around the world.

“Amidst the sluggish global volume environment, Asia-Pacific proves to be an interesting proposition for brewers,” Euromonitor noted. “The sheer size of its

population of legal drinking age, along with growing consumerism and rapid urbanisation, presents growth opportunities that can hardly be matched by any other region.”

WIN some, lose some It goes on to point out that although China – which accounted for 67 per cent of regional volume sales in 2016 – has declined in volume terms, the rest of the region recorded 4 per cent volume growth in that year. It also points out that although markets such as China, South

Korea and India are becoming increasingly premiumised – creating opportunities for suppliers of craft beers – in other developing markets such as Vietnam demand remains mostly for lower cost beers with many consumers not yet willing or able to trade up.

The giant brewing companies certainly haven’t given up on China. In early August [2018] Heineken N.V. announced that it would take a 40 per cent stake in CRH Beer, the majority shareholder of China Resources Beer, for US$3 billion, and the big players such as Anheuser-Busch

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Drink Brand Loyalty Old habits die hard though, and although small artisan producers are certainly a challenge to the major local brands, plenty of Singaporeans stick to Tiger, Malaysians to Anchor, Thais to Singha, and Hong Kongers to San Miguel.

San Miguel, of course, originates in the Philippines where the San Miguel Corporation was founded in 1890, but began brewing in Hong Kong in 1948. Accordingly it is marking its 70th anniversary in the city this year.

To mark this milestone San Miguel has launched a commemorative bottle of its flagship San Miguel Pale Pilsen, based on the original beer bottle dating back to 1948. It has also introduced limited edition San Miguel Pale Pilsen Hong Kong Districts cans. So far, ten designs have been launched and a further six designs will be launched at the end of the third quarter of 2018.

“Seventy years in Hong Kong is a very important milestone. There were three breweries that came before us.

Not one of them still exists. Among those which are operating today, not one of them is over 10 years old”, says Ramon G. Torralba, managing director of San Miguel Brewery Hong Kong Limited.

That’s a sobering thought for the up and coming operators. Lively though the craft beer scene now is, beer is a business built on staying power.

Belgium’s Sterkens Brewery’ is using distinctive glassware to promote its range; San Miguel marks its 70th anniversary in Hong Kong with themed consumer promotions

production to the Chinese mainland in 1999 – but today, as Toby Cooper, landlord of leading craft beer venue The Globe points out, the city has more than 30 breweries, 10 of which featured in the Globe’s Summer Beer Festival in July [2018].

“We had over 300 through during three sessions. We had 10 local breweries at the festival, all with two beers each, one brewed specially for the event. Some I hadn’t tried before, and I was pleasantly surprised,” says Cooper of the event which marked the reopening of a refurbished Globe.

“It was a blind tasting. Beer style and ABV were labelled but not the brewery. This enabled people to taste the beer without prejudice and try beers with an open mind.

I think this aspect of the event worked particularly well. We had lagers and pilsners through IPAs, ambers all the way to barrel aged sours and stouts.”

26 AHCT September 2018

info @ ath ena -ho re ca.c om

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Food

Thinking of Going Organic?

The trend towards organic and bio food is growing, albeit from a small base. In 2016, the global organic food market stood at US$110.25 billion, according to management consulting firm TechSci Research who expect that number to reach $262.85 billion by 2022. Today’s consumers are generally more health conscious and better educated about food and the need for transparency. Jane Ram rounds up the effort

I

nternational food scares have fuelled the current boom in what is loosely termed organic food. Labels aren’t everything – Organic is the common term in English-speaking countries, whereas ‘Bio’ is the Continental equivalent.

Regardless of names, precise standards vary according to regulations in the country of production and the sales-point.

Certification procedures are cumbersome and expensive, so rarely cost-effective for small producers. This means that many food products might be healthier than officially certified items (which need only be 95 percent “organic” to earn their status in most jurisdictions).

The search for healthy produce can become something of an obsession. When head chef Prateek Sadhu and co-owner Aditi Dugar planned the opening of Masque, their new “wilderness to table” restaurant in Mumbai, they travelled way off the beaten

From top: Todd Darling, CEO of Homegrown Foods; On the farm; Head chef Prateek Sadhu of Masque in Mumbai Facing page: A sample of the fare at Masque, Mumbai: Morels & Celeriac, and Smoked Sweet Potato Broth. A look inside Masque, the new “wilderness to table” restaurant in Mumbai, that brings into focus forgotten ingredients of the Himalayan belt

track to source forgotten ingredients of the Himalayan belt. Their efforts paid off as they garnered a slew of awards during their first year.

Todd Darling, CEO of Homegrown Foods went to the wilds of Afghanistan with an armed escort in search of honey, nuts and mulberry syrup for his group of Hong Kong restaurants and his online ingredient company. Darling summed up his quest as sourcing his products in parts the world that were “bypassed by the chemical agricultural revolutions of the 1970s.” Others take a simpler but equally effective path – visiting their rooftops to gather fresh herbs or ingredients for today’s salad.

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In 2015 Australia had the most organically farmed land in the world, more than five times that of Argentina (second on the list), according to research by Bond University sustainability professor Tor Hundloe. Australia is a large continent and much of its land is semi-arid or arid, says Hundloe. Chemical pesticides and fertilisers have never been used, “It’s basically virgin country, organic country. We’ve also got dairy farming land that is fairly easily converted from conventional farming back to organic.”

The potential to produce greater amounts of organic food is of huge benefit to Australian farmers. “We’ve got a good chance of feeding those wealthier people in China and South East Asia. They’re demanding the sort of product we have – good, clean beef, milk and cereal,” said Professor Hundloe.

“Choosing organic produce is an emotional decision,” says Darling. “It is important to buy the right ingredients that actually make a difference in terms of quality and flavour, which explains a slight mark-up in prices. But unfortunately, a large portion of people in the food industry utilise organic ingredients to justify inflated prices.

“Sourcing apples from Aksu City, also known as the ‘bright pearl of Xinjiang’, is one of my favourite trips. It’s a relatively long journey – first flying to Beijing, then Urumqi, then finally landing at our destination. These unique organic apples peak right after the first frost, hidden away in the ancient apple orchards in the hills, so there is only one time in the year that they are perfect for sourcing.

Growing only on one side of the Himalayan mountains, bordering Pakistan and Afghanistan, these grapefruit-sized apples are one-of-a-kind and don’t exist anywhere else in the world.”

Thailand is promoting itself as ASEAN’s centre of organic farming and trading, and aims to become one of the world’s major suppliers of organic products. The country has a way to go as Thai products currently have a share of less than one per cent of the market. The United States, Germany and France are the three leading exporters of organic produce, in that order.

Thailand’s Royal Projects Foundation is a major success story that has been used as the blueprint for similar community development schemes in several parts of the world and it has been honoured by a number of international awards. The whole

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Food

S T N A G A V A R T X T HE E

Clockwise from top left: Cambodia’s organic produce will shine at Shinta Mani Wild - Bensley Collection; Chef Kien Wagner of Shinta Mani Wild Bensley Collection

idea was an initiative by the late King Bhumibol Adulyadej, who had the vision of eradicating opium growing by improving the quality of life for the locals, educating them in land-use and environmental improvement while encouraging them to use compost and organic fertiliser in cultivating innovative temperate crops with high value-added.

The programme turned into something of a watershed for the whole country as farmers soon realised that they could make more money this way in place of cultivating opium for a pittance as previously. Hill tribe farmers around Chiang Mai now successfully raise over 350 varieties of crops including fruits and vegetables, flowers, sheep, fish and lobsters among other high value organic products. The modest start has grown into a Baht 600 million business with a growing international market.

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Guest chefs from various parts of the world were invited to show what can be done with some of Thailand’s best produce during the annual Asian Organic Gourmand Festival (AOGF) celebrated in the luxury Chiang Mai and Bangkok boutique hotels of 137 Pillars Hotels & Resorts group. “We have lots of fun, and together we have raised awareness about the importance of organic food and supporting small local producers,” said Christopher Stafford, the group’s COO. Cambodia’s organic produce will shine at Shinta Mani Wild - Bensley Collection when the property opens on November 1.

This promises to be one of the world’s most innovative, luxurious and exclusive resorts as well as one of the most eco-friendly. Dining at this secluded sanctuary in Cambodia’s South Cardamom National Park will be as special as everything else for guests staying

in the 15 customized luxury tents. Chef Kien Wagner’s cuisine will include wild, edible plants sustainably foraged from the forest to accompany the best quality meat and seafood available.

Guests can enjoy the unique experience of learning from him if they accompany him on plant gathering expeditions.

India could be the world’s future organic power. The organic industry is still nascent, says Pradu, but the country has the world’s highest number of organic producers, most geared for export. A state in the north-east of India – Sikkim – has turned organic. “India does have organic certification; the problem is multiple systems. It’s an expensive process for a small-scale farmer to go through, and there’s something like a 3-year land conversion time,” says Pradu. “Small-scale farmers generally struggle or avoid certification. The costs make sense for exporters, but the domestic market is still tiny and therefore not cost-effective.

“A lot of Masque’s produce comes from an organic, biointensive farm outside Pune, Maharashtra, which uses natural, certified pest control methods and focuses on keeping the soil, and consequently the produce, healthy. We also source organic greens and veggies from Uttarakhand and Kashmir.”

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Equipment

Above: induction heating is quick hence cooks don’t need to preheat pans plus the surrounding air is not as hot.

Alongside: Keep it all under control with PolyScience Control Freak: It can pinpoint precise temperatures to within 1/10th of a degree with a pan temperature sensor built right into the glass

Magnetic Field

E

Induction cooktops are taking over. Victoria Burrows on their benign but efficient presence in the kitchens

lectromagnetism is taking over the kitchen. That’s what chefs, hoteliers and kitchen supplies manufacturers are saying as induction cookware sales are booming.

Induction cooktops, with heat being set by pressing a number, may not be in the tradition of French grand cuisine – where “proper cooking” means controlling the heat by eye – but practicalities are increasingly outshining any perceived drawbacks.

Induction cooking works through an electromagnetic field below the glass cooktop surface that transfers current directly to magnetic cookware, causing it to heat up. Essentially, induction cuts out the intermediate step of heating up a burner and then transferring the heat to the pot.

Induction offers extremely fast heating and instant response to changes in temperature settings, all the while staying cool to the touch.

“No other cooking technology that we’ve tested is faster than the fastest induction elements – we’re talking two to

32 AHCT September 2018

four minutes speedier than the competition to bring about 7 litres of water to a nearboil,” says US-based Consumer Reports, an independent organisation that works transparency and fairness in the marketplace.

Sales of induction cookware have tripled in five years, according to Jeff Follick, managing director of Catering Depot in Hong Kong.

Definite Uptick “We’re seeing a definite uptick in the use of induction cooking and warming methods over traditional gas, steam tables and warmers. Just five years ago, gas was a preferred cooking method. Now, with the better product and more reliable components, there are many more choices and price points for induction than ever before,” he says.

“Five years ago, overall sales of induction were perhaps just 20 per cent, while today, as speciality and smaller restaurants are opening in more difficult

commercial buildings with restrictive installation and safety concerns, induction is slow taking over from gas and accounting for nearly 60 per cent of sales in overall sales, and nearly 100 percent in specialty location sales. Hotels are also realising that inductions are their preferred cooking method due to the ease of installation and far less restrictive ventilation and fire safety requirements.”

Installation is a big positive when it comes to induction cooktops. While induction cooktops themselves may be more expensive than gas cookers, in most Asian countries gas pipes are required to be outside the wall, and walls need to be cored rather than drilled, so installing a gas line can be expensive. There are also strict Fire and Safety requirements, including exhaust and ventilation guidelines.

“In Hong Kong, for example, once you reach a certain BTU [British Thermal Unit, an energy unit] loading, then you need to use a hydro-vent, water wash system for gas,” says Follick. “This is more expensive,

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and more difficult to maintain, than a standard air wash system. And detergents, water, and so on, they all drive up your operating costs.”

Keeping it going Servicing is, of course, another consideration when it comes to crucial kitchen equipment. No restaurateur wants his kitchen out of action while machines are being repaired.

“Dealers and distributors of equipment are finding it much easier to find and train electrical technicians than gas engineers with their complicated certifications. So it makes sense for them to sell more of what they can service more easily. It can take years to train a gas engineer. Time – that’s the money kicker here,” says Follick.

For owners and operators, easier service also means less down time, a major benefit.

Within the kitchen, many say that induction is far easier to use. There are no open flames, which is also safer. Induction ranges look a lot like typical glass-top

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electric ranges, but they don’t create a glow.

Manufacturers have started adding virtual flames and other lighting cues to let cooks know the cooktop is on.

While gas cooking means hot pans with hot handles, with induction, pots only get very hot after an extended period of cooking. As induction heating is so quick, cooks don’t have to preheat pans. Induction heating also means the surrounding air is not as hot.

The positives “There’s less exhaust needed, less air conditioning required, less sweating of the staff, less towels used to grab hot handles … so this results in less laundry, less detergent and a better work environment.

Not to mention the dishwashers love induction! No more scrubbing the black charred carbon off the bottom of the pans, using scrubbers, water and chemicals.

Environmentally, this is a huge boon,” says Follick. “Of course, in some countries, depending on how the electrical power grids

are fed, this may seemingly negate itself but overall, inductions are proving to be very environmentally friendly.”

Some stand-out induction hobs include those produced by CookTek in the US. The Incogneeto model can be mounted under a cabinet or counter, and is especially ideal for buffets. The company’s award-winning induction wave that can pass though the marble, stone or man-made materials to keep food warm. When the buffet is over, simply remove the pan and the counter top is just a standard counter.

The PolyScience Control Freak is another excellent cooktop. It can pinpoint precise temperatures to within 1/10th of a degree with a pan temperature sensor built right into the glass. This makes delicate dishes such as hollandaise sauce much easier to perfect, pancakes or eggs, for example, won’t brown, and you can slow heat even solid chocolate without burning it. The unit is programmable, so you can easily save, store and transfer the programmes to multiple Control Freaks.

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Equipment

Dirty Linen

Environmental issues are driving R&D strategies in commercial laundry operations. Vicki Williams takes a look at technologies that can be leveraged

O

ne of the biggest environmental impacts that hotels have on the planet is laundry. Therefore in order to truly commit to leaving a lighter carbon footprint, more and more are adopting recycling and reuse programmes, and sourcing environmentally friendly laundry products, but what about the equipment itself? AHCT spoke to leading equipment innovators to learn more about the latest products.

Ensuring that is stays on top of the latest advances is Dexter Laundry, Inc, which introduces new made-in-America equipment every six-twelve months. Its products are available globally and are used by many leading hotels. In a clear sign that the environment is a key factor when designing new equipment, David Chadim, international sales manager, says, “The entire state-of-the-art O-Series range of products, our latest, were designed to reduce utility usage and be more eco-friendly.”

This line of commercial grade washers and dryers for the hotel industry offer cutting edge programming and reporting

features that allow total control of their laundry operations, including “wet cleaning” programming for sensitive garments and fabrics. “O-Series washer programming offers 100 cycles with 20 stages for each cycle. O-Series dryers offer our new, patented moisture detection system, and a unique, three-stage fire suppression system.”

Getting eco sensitive Other environmental benefits include water saving. “Our new washers have customisable water levels capable of using significantly less water, while the 200Gs during the final spin extracts more water and shortens dry times.” There is also a Moisture Detection System that reduces the incidence of over-drying.

These features are just part of the reason that Chadim believes its authorised distributors will see great success with the product in Asia. “We are confident the robust features and compelling benefits will persuade serious hotel laundry operators to upgrade their equipment to Dexter.”

Jensen Group, another leader in the

field, provides machines for numerous hotels globally. Its products cater not only to more boutique hotels that look to smaller load machines, but through to conferencecentric hotels that have hundreds of rooms and numerous meeting rooms which translates into a lot of washing and drying.

Its latest range includes the JWE, a washer extractor, which the company describes as, “A standalone solution for small to medium volumes,”. It has fast heating and low water consumption, as well as a large drain valve for fast evacuation, which means shorter cycles and therefore energy savings. It has a guaranteed back-up function with stored programmes on USB. The company also has products that have a clear environmental focus, with features that include, “A water reclaim system that allows for water’s heat, chemistry and can be reused in the prewash, main wash and rinse zones.” Some benefits of this are up to 40 per cent less fresh water use and a patented rinse process the uses 10 per cent less water.

Stefano Randon, export sales director of IMESA SpA says the leading company

Super Savers.

Milnor’s MWF-Series Suspended Washer-Extractors provide three ways to save: time, energy and water.

Good for our environment. And great for you.

Milnor’s E-P Plus® controller has pre-programmed wash formulas built right in to save you time. You can modify formulas or create and save up to 30 of your own. Our extra-large cylinder perforation means linens end the cycle retaining less moisture, speeding up dryer times to save energy. Save water with Milnor’s RinSave® Water Saver technology. The suspension’s rubber springs isolate vibration and deliver smooth operation and performance. Plus, they resist corrosion and are virtually maintenance free. That’s even more savings. Super!

Contact an authorized Milnor distributor or call 504-712-7656 to find out more.

The new Dexter O-Series; designed to reduce utility usage and be more eco-friendly

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Equipment

2018

WOP DUBAI 2018

INTERNATIONAL PERISHABLES EXPO MIDDLE EAST

CONNECTING FRESH BUSINESS IN THE MIDDLE EAST

Environmentally friendly laundry solutions are driving the industry

places great importance on the environment when creating it products that are used by hotels in Asia, such as JW Marriott Singapore and Phuket, Hilton Beijing and Holiday Inn Hong Kong.

“Environmental issues always driven our R&D strategies. For this reason we have developed and marketed a new range of tumble dryers called “ES GREEN SERIES”. Thanks to the heat pump placed inside, there are no external exhausts and gas emission in the atmosphere,” explains Randon.

Best Sellers In terms of best sellers in the Asian market he points to the high spin washer extractor model LM23 with 23 kg capacity and the Tumble dryer model

36 AHCT September 2018

ES55 with a 55kg capacity. Randon says, “LM23 is the most preferred model from hotel clients globally due to its versatility and its easy to use colour touch screen. More than 200 programmes can be set up freely according to the unique laundry needs, while the ES55 tumble is a heavy duty machine with an unrivalled price per quality value.”

Technology is also playing a role. For example Dexter has DexterLive.com, which is designed to make it easier than ever to programme controls and manage laundry.

The free web application allows users to create and adjust all cycle settings, which can then be downloaded and copied to machines via USB. “With DexterLive. com and our management system options managers have access to programming

that is easier than ever as well as reports and information to help them keep their laundries running efficiently.”

Additionally says, Chadim, “In order to better meet the needs of hotel laundry operators in Asia, the controls are available in multiple Asian languages.”

Randon believes that clients may look to getting new equipment from IMESA when it introduces its latest technology feature IOT (Internet Of Things). The feature will be a standard of all machinery from the end of the year. “Being at the cutting edge of technology for us means a 7” touch screen monitor connected to the Internet which will equip all our machinery.”

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Product News

Rarest of Rare drams

Vodka, passion and perfect balance The ultra-clean, smooth and delicious

Russian Standard Vodka is the result of a complex convergence of science and nature, craft and technology, history and revolution. The vodka draws its inspiration from the work of Russia’s most famous scientist, Dmitri Mendeleev. Inventor of the Periodic Table, Professor Mendeleev’s philosophy on equilibrium and natural order led to the identification of the perfect balance between water and alcohol, which underpinned the original Russian Empire Standard set by Tsar Alexander III in 1894. Mendeleev’s dedication to science and the company’s passion for vodka making converge in every bottle of Russian Standard Vodka, produced in their shared hometown of St Petersburg, that stands close to Lake Ladoga, whose soft waters of glacial origin are perfectly suited for use in vodka. Lake Ladoga water contains very few impurities, its vast granite basin, created by glaciers in the last Ice Age, preserves the softness of the water. The wheat, winter wheat comes from the rich black soil of the Russian Steppes. (http://russianstandardvodka.com)

Take a seat Innovative and impactful with customisation down to the smallest detail Martini Mobili brings a delightful finish to the dining area by adding a hallmark feature to it. This year, Martini Mobili has launched a new catalogue, dedicated to mix-and-match combinations of tables and padded chairs named after famous actors: the Exotic kitchen is coordinated with Jane stools and the Dustin chairs in dark brown lacquered material and beige nubuck leather; Numero 05 is designed to complement the Eddie stools in diamond grey and beige nubuck leather and the Sean chairs in titanium oak and cognac nubuck leather; the Pure look focuses on Kelly stools and chairs in absolute black lacquered material and perfect 905 leather; Charme is completed with the Sean chairs in zinc white lacquered material and khaki nubuck leather. Also presented are four brand-new tables: Roger, with a rosewood top and legs and metal base; Marlon, in brown eucalyptus and marble; Marilyn, in titanium oak, and James, in white lacquered material. (www.martinimobili.it)

A bottle of the extremely rare Macallan Valerio Adami 1926 60 year old will be offered at Bonhams Whisky Sale in Edinburgh on 3 October. It is estimated at £700,000-900,000. The whisky was bottled in 1986. Macallan commissioned two world-famous pop artists – Valerio Adami and Peter Blake – to design labels for a very limited edition of 24 bottles –12 of the Adami and 12 of the Blake labels. The bottle is presented in a specially commissioned cabinet or Tantalus, based on the traditional ‘Brass and Glass’ distillery spirit safe. Another bottle of The Macallan Valerio Adami 1926 was sold at Bonhams Hong Kong in May this year for a world-record breaking price of £814,081 (HK$8,636,250). This is the most ever paid for a bottle of Scotch whisky at public auction. At the same sale, Bonhams also sold a bottle of The Macallan Peter Blake 1926 60 year old for £751,703 (HK$7,962,500). Although 12 bottles of The Macallan Valerio Adami 1926 were produced, it is not known how many of them still exist. One is said to have been destroyed in an earthquake in Japan in 2011, and it is believed that at least one of them has been opened and consumed. Bonhams Whisky specialist in Edinburgh Martin Green says, “The Macallan 1926 60 year old has been described as the Holy Grail of whisky. Its exceptional rarity and quality puts it in a league of its own, and the world’s most serious whisky collectors will wait patiently for many years for a bottle to come onto the market.

It is a great honour to be offering this amazingly rare whisky at our Edinburgh sale.”

Olive Oil as it should be In the centre of Spain, in the northern part of La

Mancha and to the south of the province of Toledo, the town of Madridejos is largely dominated by the outer foothills of the mountains of Toledo. Here the predominant crop is olive. The Garcia de la Cruz family has planted and cared for its olives from time immemorial, and since 1872 has devoted itself to Extra Virgin Olive Oil. Five generations of olive professionals have improved the quality of the oil, from Federico Serrano in 1872, down to the present managers, the brothers Fernando and Eusebio Garcia de la Cruz Pascual. The company has grown from a small family business to one of the leading olive oil companies.

Currently, Garcia de la Cruz Olive Oils markets its products across the five continents in more than 40 countries offering a wide range of products. The company holds the leading international certifications: IFS, BRC, JASS. Also available are their hand blown glass bottles of oil and vinegar with one of their star olive oils, the “5 Generations”, plus a local wine vinegar, aged in American oak barrels. The refillable bottles are made by master glass blowers specialised in the handling of Pyrex. (http://www.aceitesgarciadelacruz.com)

Basking in the glow

Copper Glow, is an elegant fine-dining series in a modern copper look from Villeroy & Boch. The colour copper is an enduring trend, from fashion to interiors to product design, adding subtle sheen and expressive highlights.

Villeroy & Boch’s new fine-dining series crafted in an original dark coppery-red shade is a highlight in its own right on the dinner table. The table needs very little decoration with these plates and platters. (www.villeroy-boch.co.uk)

38 AHCT September 2018

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AHCT September 2018

39

Culinary News

Brand kAAKAO wants a change in EU legislation

kAAKAO has revolutionised the art of chocolate making with chocolate sweetened with dates that is suitable for vegans, people with allergies, intolerances, and diabetics – one 40g bar of kAAKAO contains as little naturally occurring sugar as one medium sized green apple. When experts said it was impossible to create a chocolate sweetened with dates, kAAKAO’s founder, Stephanie Seege, cracked the code together with a Swiss partner, breaking tradition and paving the way for a new ‘not-chocolate’ category. So far so good. The only problem is that at present, kAAKAO bars aren’t considered ‘chocolate’ and EU law prevents the company behind the invention, Nordchocolate Oy, from using the term in any way. According to European laws ‘chocolate’ by definition is a combination of cocoa and added sugar. Dates are not classified as sugar, and therefore kAAKAO is not chocolate. kAAKAO now wants their product to drive revisions to the EU laws. Explains Seege, “Organic chocolate made with four premium ingredients that can’t be called ‘chocolate’ is a great example of how confusing current food labelling laws are.” (www.kaakaochocolate.com)

Four Hands Dinners at Amber

The Landmark Mandarin Oriental, Hong Kong’s two Michelinstarred culinary director, Chef Richard Ekkebus has announced Amber’s next exclusive Four Hands Dinners on September 17 & 18 featuring a collaboration with the Korean chef Mingoo Kang of Mingles, the award-winning Seoul restaurant known for its traditional-meets-contemporary fusion cuisine. This exclusive event brings guests a Korean point of departure with Japanese, Spanish and French influences; this will be the first time that Chef Kang will cook in Hong Kong. Chef Kang is recognised for his inventive fusion based on the jang (Korean traditional fermented sauces), pickled vegetables and classic Korean cuisine. The two chefs will join forces to create an unforgettable gastronomic experience that features Chef Kang’s specialities such as Kuruma ebi with cold vegetable ‘japchae’, Steamed abalone and cabbage millefeuille, and Jang trio: ‘doenjang’ crème brûlée, ‘ganjang’ pecan, ‘gochujang’ powder, puffed grains, and vanilla ice cream. Ekkebus’ creations include Aka uni & ikura over crispy potato with wakame & horseradish, and Hokkaido scallops served raw with shaved button mushrooms. (lmhkg-amber@mohg.com)

Chef ‘on the plate’ at Alila

Mooncakes in Hong Kong

For the mid-Autumn Festival, Mandarin Oriental, Hong Kong continues to embrace tradition with a selection of mooncakes. Their speciality is the mini egg custard mooncake, but other options include sweet potato, red bean chestnut, and white lotus. The traditional favourites include golden or white lotus with two yolks. (mohkg-cakeshop@mohg.com) Saint Honore: Mastercard cardholders get up to 50 per cent discount on delightful mooncakes from Saint Honore in all its Hong Kong stores. Choose from a selection of both traditional and unique mooncakes.

40 AHCT September 2018

A unique gastronomic experience planned at Alila Anji in Zheqiang, China, features Le Petit Chef, the world’s smallest chef until November 19, with an exclusive seating of 12 guests. Le Petit Chef at Alila Anji is an innovative dining concept that combines cutting-edge visual mapping technology with effective storytelling, immersing diners in a 3D projected tale that plays out on the dining table and plate. The story of the small animated chef is projected onto diners’ plates where he proceeds to ‘cook’ their food in front of them, engaging all the senses. Diners are treated to a journey of tastes, sights, sounds and aromas in an experience that is hugely imaginative and entertaining. The sixcourse meal is served in the intimate lifestyle setting of the resort’s Alila Living – a pop-up room with floor-toceiling views of Tianfu Lake. (www.alilahotels.com)

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Events

Date September 5-8 2018

September 7-9 2018

September 7-9 2018

September 13-16 2018

September 16-18 2018

September 19-21 2018

October 1-3 2018

Event Food & Hotel Thailand 2018 BITEC, Hall 102-104, Bangkok Thailand

Details The 26th International Exhibition of Food & Drink, Hotel, Bakery, Restaurant & Foodservice Equipment, Supplies & Services

ORGANIsER UBM Asia (Thailand) Co., Ltd. 428 Ari Hills Building 18th Floor, Phahonyothin Road, Samsen Nai, Phaya Thai, Bangkok 10400 Thailand Tel: +662 036 0500 Fax: +662 036 0588 Email: supaporn.a@ubm.com

Date

Event

Details

ORGANIsER

October 10-12 2018

Japan’s Food Export Fair 2018 Makuhari Messe, Chiba, Japan

Japan’s Food Export Fair is an exclusive trade show for importers and international buyers focussed on Japanese food & beverage products. Supported by the Japanese government, it expects over 600 Japanese food and beverage companies seeking for export opportunities

Reed Exhibitions Japan Ltd. 18F Shinjuku-Nomura Bldg., 1-26-2 Sishishinjuku, Shinjuku-ku, Toyko 163-0570, Japan Tel: +81-3-3349-8501 www.reedexpo.co.jp/en/

November 28 December 1 2018

Food Week Korea 2018 COEX Center Seoul, Korea

Food Week Korea 2018 is one of the most anticipated international exhibitions in Seoul, with as many as a quarter of the total exhibitors visiting from overseas.

In last year’s edition, out of our 891 exhibitors, over 174 representatives from approximately 30 different countries around the globe, featured with over 1,300 booths while welcoming approximately 60,000 visitors from the world.

Coex Co., Ltd. 513 Yeongdong-daero, Gangnam-gu, Seoul Korea, 06164 Tel: +82-2-6000-8160 Fax:+82-2-6944-8302 foodweek.info@coex.co.kr

November 28-30 2018

Food & Hotel Hanoi 2018 International Center for Exhibition (ICE), Hanoi, Vietnam

Food & Hotel Hanoi (FHH) opens a direct route to North Vietnam’s expanding food and hospitality industry. Whether you are a manufacturer or distributor, FHH is specially designed for you to meet face-to-face with thousands of potential clients and partners, across Vietnam, who are engaged in various areas of food & hospitality and who are actively looking for suppliers.

UBM - SES Vietnam Exhibition Service Co., Ltd 10/F Ha Phan Building, 17-17A-19, Ton That Tung Street, District 1, Ho Chi Minh, Vietnam Tel: +8428 3622 2588 Fax:+8428 3622 2527 tpoole@oesallworld.com

Asia Pacific Food Ingredient Expo Hong Kong Convention & Exhibition Center, Hong Kong

“Asia-pacific Food Ingredient Expo” (APFI) aims to be the food processing industry’s critical platform for supply chain success. Vertical Expo Services Co., Ltd., has organised AgriPro Asia (APA) and Hong Kong International Bakery Expo (HKIBE) for eight years, and it believes the time is right to expand the scope of the exhibition. APFI will cover a wider spectrum of the food processors’ supply chain, all kinds of ingredients: frozen, canned, baked and dried.

Vertical Expo Services Co., Ltd. 5B, 24F, Nanyang Plaza, 57 Hung To Road, Kwun Tong, Kowloon, Hong Kong Tel: +852 2528 0062 Fax:+852 2528 0072 info@asiapacificfoodingredientexpo.com

HCJ Japan 2019 Tokyo Big Sight, Japan

With its history of over 40 years, HCJ is recognised as the leading Japanese hospitality industry show. This is a “must-visit” show for the professionals, especially those involved in newly opening hotels, restaurants and commercial facilities. Three events are held simultaneously, providing phenomenal business opportunities for hospitality and food service industry in Japan.

Japan Management Association 3-1-22 Shibakoen, Minato-ku, Tokyo 105-8522, Japan Tel: +81-3-3434-1377 hcj@jma.or.jp

The 16th Guangzhou International Hospitality Supplies Fair will be held in China Import and Export Fair Complex from Sept.7th-9th, 2018. As the representative and model of superior hotel supplies fair, HOSFAIR perfectly serves the hotel supplies industry. A onestop solution and trade platform for purchasers and distributors from China and abroad to broaden their distribution channel.

Guangdong Xinji Huazhan Exhibition Co., Ltd. 2nd Floor (Annex Building), Xinji Shaxi Hospitality Supply Expo Center, Yingbin Road Panyu District, Guangzhou 511430, Guangdong Province, China Tel: +86 20 3112 1716 hosfair@hosfair.com

Food Hospitality World China Import & Export Fair Complex, Area A, Guangzhou, China

FHW / Powered by Food2China, organised by Worldex-SingEx Exhibition (Guangzhou) Co., Ltd., co-organized by CCPIT Guangdong Committee and Guangdong Imported Food Association and supported by its global strategic partner Fierra Milano S.p.A, has become the most international and professional food and hospitality trade fair in South China.

Worldex-SingEx Exhibitions (Guangzhou) Co., Ltd. Room 2502, No. 538, Dezheng Bei Road, Yuexiu District, Guangzhou China 510045 Tel: +86 20 8381 1937 Fax:+86 20 8327 6765 media@worldex.singex.com

Meat Expo China 2018 Changsha International Convention & Exhibition Center, Hunan, China

Meat Expo China is confirmed to move to Changsha, the capital of Hunan Province in China, with the fair to be held from13 to 16 September 2018 concurrently with the China Food & Catering Expo (CFCE), a key international trade exhibition in the food and catering industry jointly supported by the Ministry of Commerce and the People’s Government of Hunan Province. Meat Expo China is the perfect platform for trade and networking, people are here looking for the next generation meat processing machinery, etc.

Messe Frankfurt (Shanghai) Co Ltd. 11/F, Office Tower 1, Century Metropolis 1229 Century Avenue Pudong New Area Shanghai 200120, P.R. China Tel: +86 21 6160 8541 Fax: +86 21 6168 0788 annie.zhang@china.messefrankfurt.com

The Hotel Show Dubai 2018 Dubai World Trade Center (Hall 2-8), Dubai, UAE

The Hotel Show Dubai, the largest, longest-standing and most prestigious hospitality trade event in the Middle East and Africa will return in 2018 for its nineteenth edition. The flagship event includes The Hotel Show Saudi Arabia and The Hotel Show Africa, With over 600 exhibitors from all across the world showcasing products across interiors, lighting and design, technology, security, kitchen and laundry equipment and more, the exhibition provides a 360 degree view of the market.

DMG Events Middle East & Asia 5th Floor, The Palladium, Cluster C, Jumeirah Lakes Towers, P.O. Box 33817, Dubai, UAE Tel: +971 4 438 0355 info@dmgevents.com

March 5 - 8 2019

FOODEX Japan 2019 Makuhari Messe, Chiba, Japan

Japan Management Association 3-1-22 Shibakoen, Minato-ku, Tokyo 105-8522, Japan Tel: +81-3-3434-1391 Fax:+81-3-3434-8076 foodexglobal@jma.or.jp

CAMFOOD 2018 DIECC, Phnom Penh, Cambodia

Cambodia’s biggest international food & beverage exhibition will be back with its sixth edition at the Diamond Island Exhibition Centre, Phnom Penh from 19 to 21 September. Catering to the country’s vibrant F&B industry, the exhibition will be its biggest yet; with many bookings for booths received from major local industry leaders as well as international pavilions from China, India, Italy, Korea, Japan, USA, Malaysia, Taiwan, Thailand and Singapore.

AMB Tarsus Events Group Building #128, Office No: 103, 1st Floor, Russian Federation Blvd (110), Sangkat Toek Laak 1, Khan Tuol Kork, Phnom Penh, Cambodia Tel: +855 7898 5776 samros@ambtarsus.com

Foodex Japan is Asia’s largest exhibition dedicated to food and drink across Japan and the world.

Over the four days of the exhibition, about 85,000 buyers from food service, distribution, and trading companies are expected to attend. Attention will be given to the expansion of business opportunities domestically and internationally upon the activation of the TPP. Numerous buyers will be attending from abroad, and business talks will be held with domestic and international manufacturers.

April 24-26 2019

FHVFood & Hotel Vietnam 2019 Saigon Exhibition and Convention Center, Saigon, Vietnam

Food & Hotel Vietnam has gradually asserted its position as a leading-trade show for hospitality industry in the country. It has become a reliable destination for many leading domestic and foreign enterprises. You can expect many leading brands in the field of restaurants and hotels from around the world at the show, creating a dynamic economic forum for investment opportunities.

SES Vietnam Exhibition Service Co., Ltd. 10th Floor, Ha Phan Building, 17-17A-19, Ton That Tung Street, District 1 Ho Chi Minh City , Vietnam Tel: +8428 3622 2588 Fax: +8428 3622 2527 fhv@ubm.com

WOP DUBAI 2018 is the only exhibition dedicated to fresh produce industry in the Middle East. With its rapid growth, it is recognised in fresh produce industry as the key international trade event for business leaders.

Also called International Perishables Expo Middle East - it is Dubai’s most celebrated event of its kind and an excellent platform that fruit & vegetable sectors around the world to showcase innovative and fresh unique business concepts.

Planetfair LLC Dubai P.O. Box 29278 Dubai - United Arab Emirates Tel: +971 4 33145-70 Fax: +971 4 33145-80 www.planetfair.com

HOSFAIR Guangzhou 2018 China Import & Export Fair Complex, Guangzhou, China

WOP Dubai 2018 Dubai World Trade Center, Dubai, UAE

42 AHCT September 2018

www.asianhotelandcateringtimes.com

December 6-8 2018

February 19 - 22 2019

www.asianhotelandcateringtimes.com

AHCT September 2018

43

Exhibitions

Volume 43

PUBlISHed SInCe 1976

ASIAN HOTEL & CATERING TIMES

Volume 43

PUBlISHed SInCe 1976

•

Issue 04

•

Issue 04

• April 2018

Innovation and success

• April 2018

The focus on innovation, industry partnerships and increased onsite programming spelled success for the three-day trade event Design Sky high bars equipMent Keeping it safe technology The robots are here

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

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

In its second year, Speciality & Fine Food Asia (SFFA) and Restaurant, Pub & Bar Asia (RPB Asia) saw 3,300 visitors from the food and beverage and hospitality industries across Southeast Asia, with 160 local and international exhibiting companies and eight national pavilions from 20 countries for the three-day shows and related events.

The trade-only shows saw buyers and exhibitors in a focused environment – making valuable contacts, signing multi-million dollar deals and learning from industry experts through a series of engaging panel discussions, cooking demos by star chefs, and beverage masterclasses by sommeliers, bartenders, sake and tea masters.

“It was a truly invigorating experience at SFFA and RPB Asia this year,” says Christopher McCuin, managing director of Montgomery Asia, which organised the shows. “We listened to visitors’ and exhibitors’ feedback from our first year and improved on creating more onsite programming, and finding the right experts to speak on topics that were important to them. For the first time this year, we collaborated with industry partners such as FoodBev Media, The Bar Awards, Restaurant Association of Singapore and Singapore Halal Culinary Federation to coorganise competitions and workshops at the shows which provided more depth and relevance to the F&B industry. It’s exciting to see the shows go from strength to strength and we look forward to creating an even bigger impact in 2019.”

The show highlights include: Inaugural Investor Pitching Series – Over 10 companies live-pitched their ideas to a panel of industry leaders; Inaugural Asia Food Innovation Awards by FoodBev Media – designed to celebrate excellence across every category of the global food industry; Inaugural Restaurant, Pub & Bar Asia Bartender Invitational 2018 – The Bar Awards, introduced their first regional competition, which saw four Bartender of the Year award winners from four cities battle it out in a series of challenges for the ultimate title of Bartender of the Year 2018; Launch of e2i ULeap F&B Modules – a mobile learning app, for quick, bite-sized learning on the F&B industry; Chef Demos and Hot Topic Panel Discussions at Fine Food Live; and several other panel discussions. Adds Clay Jenkin, events manager of NCR Silver, “It has been an excellent show and I can now say that we will be back again next year! We have definitely benefited from exhibiting at the show and our products were viewed by many visitors, which was our ultimate objective. ” Speciality & Fine Food Asia and Restaurant, Pub & Bar Asia will take place next year from 17-19 July 2019.

Market report

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45

Appointments Sokoun Chanpreda, managing director of Hospitality Management and Development Asia (HMD Asia) and owner of Shinta Mani Hotels, has appointed Kien Wagner as executive chef for Bensley Collection - Shinta Mani Wild; the hotel within the remote wilderness of the Southern Cardamom National Park, three hours’ drive from Phnom Penh is opening in November 2018. Kien has worked at Hotel Sullberg in Hamburg, Hayman Island Resort in Queensland’s Whitsunday region, in Cambodia with The Blue Pumpkin and the Metropolitan Group before joining the Knai Bang Chatt Resort as executive chef in August 2015. Prior to joining Bensley Collection Shinta Mani Wild, he was executive chef at Anantara Angkor Resort in Siem Reap. Kien has developed a great passion for Cambodia, its people and its food. At Shinta Mani Wild culinary offerings under Chef Wagner will include wild edible plants sustainably foraged each day from the forest to accompany the best quality meat and seafood available. “I am excited about this wonderful opportunity.

My goal is to build a sustainable food forest restaurant experience, sharing the love for preserving and protecting nature with the community, staff and guests,” says Wagner.

Adam Handling is the executive chef at Belmond Cadogan Hotel, Belmond’s new flagship London property opening winter 2018.

Handling will oversee all food and beverage operations at Belmond Cadogan Hotel, including the main restaurant. Tipped by Caterer magazine as one of the ‘30 under 30 to watch’ Handling brings his energetic passion for traditional British cuisine with a modern twist and places sustainability and zero waste at the core of his philosophy. He shares the company’s ethos for creating exceptionally modern dining experiences, honouring tradition and provenance and ensuring sustainability is at the core of the restaurant. Belmond Cadogan Hotel sits on the border of chic Chelsea and glamourous Knightsbridge and with just 54 rooms, the hotel is an intimate ‘home’ in the heart of the city. Rich in history, the hotel is part of the cultural heritage of Chelsea with scandalous stories from Oscar Wilde to the pioneering explorer and scientist, Sir Hans Sloane. Design details will celebrate the hotel’s heritage whilst offering guests a front row seat to contemporary London society.

46 AHCT September 2018

Mandarin Oriental International Limited has announced Craig Beattie as chief financial officer. Beattie is currently group treasurer of the Jardine Matheson Group, and joined Jardine Matheson in 2006 having spent his earlier career with Ernst & Young in the UK. He has served in various positions across the Jardine Matheson Group, including almost three years as director of corporate finance at Mandarin Oriental.

Jared Green will bring into play his neartwo decades of international expertise in the luxury hospitality sphere as the new director of sales and marketing at The Sanchaya, a tranquil, beach-front bolt hole offering world-class service and experiences on Bintan island. Originally from Melbourne, Green started his career working at several hotels within Australia before moving to London in 2003 as the night manager at Blakes Hotel. He later worked at the exclusive Baglioni Hotel in London, before joining Firmdale Hotels ahead of the launch of Haymarket Hotel. In 2009, he moved to the Middle East rising through the ranks in establishments across Bahrain and Dubai – including Raffles Dubai. Then came four years at Song Saa in Cambodia, followed by two years working as director of sales at The Strand Hotel in Myanmar. During his time here, he played an integral role in the reopening of the property and the launch of luxury river cruise ship, The Strand Cruise.

Dream Hotel Group has announced the appointment of Sunny Li as vice president of development for China and North Asia. Tapping into more than 30 years of experience in hotel development and portfolio expansion, Li brings a wealth of knowledge and an extensive global network of relationships with real estate developers, capital groups and private investors to Dream Hotel Group. Home to its Dream Hotels, Time Hotels, The Chatwal and Unscripted Hotels brands, Dream Hotel Group encompasses three business lines: proprietary brands, hotel management and dining & nightlife. Based in Shanghai, Sunny Li will be responsible for driving the company’s four lifestyle hotel brands into China and North Asia markets, playing an integral role in the continued growth and success of the company.

“We are pleased to welcome Sunny to our team as we continue to introduce our brands

to new markets in China and North Asia,” says Dream Hotel Group CEO Jay Stein.

“Sunny is a highly skilled and connected individual; his diverse background, business acumen and strategic insight will most certainly help bring Dream Hotel Group into the next chapter of its development.”

Nikie Mok has been appointed as director of sales & marketing of W Kuala Lumpur.

A proven leader with a passion for mentoring and nurturing future talent, she prides herself on inspiring and influencing people by initiating positive relationships. Nikie has been rocking the hospitality for over 18 years: she began her career at Hotel Nikko Kuala Lumpur, before rising up the ranks at Renaissance Kuala Lumpur Hotel to assume the position of assistant director of sales – corporate, meeting & convention in eight years. Her career is marked by milestones as the director of sales at Le Meridien Kuala Lumpur Hotel in driving hotel goals and growth, and at Renaissance Kuala Lumpur. Previously, Nikie was director of sales & marketing at Aloft Kuala Lumpur Sentral.

SAP has announced the appointment of Verena Siow as managing director for SAP Indochina. In this new role, Siow will be responsible for scaling the business across Thailand, Myanmar, Cambodia, Laos, Bhutan and Maldives. She will report directly to Claus Andresen, president and managing director of SAP Southeast Asia. An accomplished leader with more than 21 years in sales, business development and start up experience in the technology sector across Asia Pacific, Siow has been with SAP for almost seven years in diverse management roles. Prior to her appointment as managing director of SAP Indochina, she was managing director of Strategic Conglomerates for SAP Southeast Asia. Commenting on the appointment, Claus Andresen said, “The Indochina region is a highly diverse yet major economic performer with an openness towards modernising industries and innovation. Thailand 4.0, for example, is leading the charge in creating a value-based economy driven by technology, innovation and creativity. SAP has been in Thailand for 23 years and several Thai industry leaders trust SAP to manage their business processes and continuously thrive in the dynamic business environment.”

New wine dispenser for an efficient & well managed ser vice

At each stage of service BEFORE

Intuitive preparation thanks to a unique touchscreen

DURING

Ease of use Measure management Optimal productivity

www.eurocavepro .hk

AFTER

Preservation of open bottles Easy automatic cleaning Turnover monitoring

See you at our booth FD31

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 www.asianhotelandcateringtimes.com

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