Hotels & Culinary ASIA, May-June 2015

May-June 2015

The B-2-B Magazine on Hotels, Food, Travel & Lifestyle

The 24th HOTELEX Shanghai 2015

has crowned with complete success

Wine & Gourmet Japan 2015 Delivers a Stellar Success

Ambiente 2016 PARTNER COUNTRY : ITALY

Australia records highest arrivals growth in 10 years

DELHI’S DELIGHTS ‘Summer House’ Festival @ Caffe 9

HYBRID

At Delhi’s heart

Food Expo Tea Fair & Home Delights Expo Open in Mid-August

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Study Reveals Which Hotel Attributes Trigger Travelers To Book

Consumer research explains how travelers choose to book hotels within various travel contexts

Annual Subscription: India: Rs.2000 | Overseas: US$250 They say the first bite is taken with the eye, and here’s an appetizer of what’s in store. Hotels & Culinary Asia (HCA) is a B2B magazine for the ever-growing Hotel, Food, Travel and Lifestyle Industries.

HCA, through print and online magazine is real time information network that connects you with latest information of the above industries, at the forefront of all the action and as the key media partner to the major industry events around the world, you can trust HCA to serve you with what you need.

A quick glance through our pages will lead you into the world of the now in-demand technologies, services and events and much more.

Our aim is to update you with the most happenings in the world of hotel, food, travel and lifestyle industries. Dive in, read, explore through our pages and we shall serve you to the best of our abilities and honour our commitment towards excellence.

I n T h e P a g e s 4 New Opening: HYBRID At Delhi’s heart 6 Australia records highest arrivals growth in 10 years 8 Show Report: The 24th HOTELEX Shanghai 2015 14 Happy Suite Diamonds – Unveiling The Mastery Behind High-End Jewellery 16 New Opening: ’Summer House’ Festival @ Caffe 9 18 Fifth Interpets closed its doors with tremendous success 20 Wine & Gourmet Japan 2015 Delivers a Stellar Success 24 Ambiente 2016: Paola Navone to design the Partner Country presentation 26 Food Expo, Tea Fair & Home Delights Expo Open in Mid-August 34 IHG Expands Middle East Presence across Three Countries 39 How to help staff empathize with guests 42 How to bring out the best in staff, guests 44 Is It Time To Update Your Hotel Sales Training Program?

48 Molson Coors Acquires Mount Shivalik Breweries Ltd. 51 Post Show Report: HOFEX 2015

TrustYou, the inventor of the Meta-ReviewTM and global online reputation management leader, and Donna Quadri-Felitti, Director of the School of Hospitality Management at Pennsylvania State University, have released the results of a study to understand which hotel attributes have the biggest impact on travelers’ booking decisions. The study used heatmapping technology to understand which attributes prompted hotel bookings in eight different travel contexts (business travel, family vacation, etc.). The study is available for free download.

Findings show the complexity of the booking process. To be within a traveler’s consideration set, hotels must provide basics like cleanliness and comfort, which are the self-reported most important factors in determining where to stay. However, when presented review “snippets” or excerpts within a booking scenario, travelers often choose a hotel based on other factors relevant to the context in which they are traveling, such as great WiFi for business trips or wonderful rooms when planning a romantic getaway.

“Hotels must understand what travelers want and need in a hotel when making their booking decisions,” says Quadri-Felitti. “These self-reported important attributes like cleanliness and comfort are required for a hotel to be a part of a traveler’s consideration set. Once a hotel becomes part of the traveler’s consideration set by delivering on the “must haves,” it can then focus on attributes that actually trigger a traveler to book.”

Valuable findings include:

• The nine most important hotel attributes broken out for leisure travelers and business travelers (i.e., service, amenities, food, etc.)

• Details on traveler desires across six different leisure experiences and two different business travel scenarios.

• What family travelers and couples want most when choosing a hotel “The attributes that influence travelers to book a hotel are closely tied to the context in which the person is traveling. For example, a hotel with great WiFi is a trigger for business travelers, while great food is important for those traveling with their friends,” adds Margaret Ady, Vice President of Marketing at TrustYou. “By understanding these triggers, hotels can focus efforts to improve, optimize marketing, and leverage review content to best cater to its audience and ultimately increase bookings.”

Full details on what attributes prompt a traveler to book in each context are available in the free report here.

For more information about TrustYou, please contact Margaret Ady at margaret.ady@ trustyou.net.

EDITORIAL: Reny, Sarvjit, Vishwapreet & Amrita (India), Anna (Sweden), Mike (UK), Liza (Singapore), Upi (Indonesia), Ying & Adrian (China), Arvi (Australia). Columnist: Carolyn Childs, (MyTravelResearch.com); Doug Kennedy (Kennedy Network Training) Public Relations Director: Winnie. Advisor: Rajiv Sanghavi. Design, Art & Web Development: Diamond Infomedia. Publisher: Milinia Inc. Founded by: Late Mr N.S. Kanwar.

B-2-B Group Publications: PRINTING REVIEW, Medical Device ASIA, autoASIA, Plastics & Rubber Review, Electronics & Electrical ASIA, Beauty & Fashion World. Contacts: To advertise: advertise@hotelsandculinaryasia. com, to submit a press release: editorial@hotelsandculinaryasia.com, to subscribe: subscribe@hotelsandculinaryasia.com.

Published, printed, & owned by Vishwapreet Kaur on behalf of Milinia Inc. at , D-182, PR House, Anand Vihar, 110092, New Delhi, India and printed by her at Technical Press, D-182/C, Anand Vihar, 110092, New Delhi, India.

Views expressed in this magazine are of the contributors, authors and companies and not necessarily of the publisher and/or editors’ and they do not take any responsibility for the errors and/or accuracy of the information published in this publication. No part or design of this magazine can be reproduced without prior permission of the publisher, who reserves the right to use the information published in this magazine in any manner whatsoever.

Hotels & Culinary ASIA | May-June 2015 | 3

HYBRID At Delhi’s heart A 3 in1 Dining Concept Café|Restaurant|Nightclub

Restaurateur.

Hybrid reflects an old charm industrial décor that is showcased by exposed brick walls adorned fascinating artifacts, wooden tables and chairs and leather upholstery that gives the whole place an easy going, urban approach. The big wall size clocks serves, as the windows across the restaurant, installed with the theme of Time Travelling. The indoor metal Hybrid signage, remind its guests, of the famous ‘the tramp working on the giant machine’ movie scene from Charlie Chaplin’s successful work, ‘Modern Times’. The seating area inside is divided into two arrangements; one at ground level and other slightly elevated surface to break the monotony as per the Hybrid’s theme.

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ybrid, a newly launched 3 in 1 dining concept, located in the heart of Delhi at Tolstoy Lane in Connaught Place, is yet another creation by the serial restaurateur Priyank Sukhija. An unusual concept in itself, the space starts with an open air café to view Delhi’s skyline, as the afternoon approaches it transforms into a restaurant and as the sun sets the place transforms into a nightclub all within the space of 8000 sq. ft.

Hybrid is the first new restaurant in CP to come up with its own deconstructed menu. Hybrid offers four different kinds of menu to its patrons which include Focaccia and Sandwiches, Burgers and Hotdogs, Fries etc. from the American fare, classic Kebabs from the North Indian, all time favorite Pastas, Pizzas, etc. from the Italian menu and Dimsums, Thai Corn cakes from the traditional Pan Asian cooking. The deconstructed food menu at Hybrid serves dishes in a unique and innovative way. These deconstructed dishes takes the ingredients that are normally combined in the dish, change their forms, and then plate them together in a different way.

It’s not just about taking the dish apart, but putting all the elements back together which makes this concept distinctive in its own way. However, the elements have to be as carefully balanced as the components of the said dish.

“The idea behind opening a one stop destination like this was to serve the audience in different ways

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possible. I feel that Hybrid has its own air of luxury. Whether to have a working lunch with colleagues, a fine dine dinner with family/ friends or to have drinks during the night - Hybrid is the go to place for everything” says, Priyank Sukhija

Besides delicious delicacies and enticing ambiance, Hybrid is the destination for live music and gigs by famous bands and artists from across India. With fine alcohol, great food, foot tapping music, Hybrid is the fresh concept known to serve everyone at any time of the day.

Culinary Corner

Australia records highest arrivals growth in 10 years

For our readers and tastebuds, this column will help you to fulfil your cooking hobby with different types of Asian and International dishes. If you would like to contribute any recipe, please email to: info@hotelsandculinaryasia.com with the subject as ‘Culinary Corner’.

In this issue, we present a Thai appetizer, ‘Chicken Satay’ sent to us by Ms Nopparat Khongbua, who is working as ‘Planner’ in a Univeristy in Bangkok.

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he latest international arrivals data for the year ending December 2014 released recently by the Australian Bureau of Statistics (ABS) reveal a 7.6 per cent rise in short-term visitors to Australia to 6.9 million – the highest visitor arrivals growth the country has seen in a decade.

Ingredients: • 125ml (1/2cup) Coconut Milk • 2tbsp Fish Sauce • 2tbsp (30ml) Red Curry Paste • 2tsp (10ml) minced fresh lemongrass • 500g skinless and boneless chicken breasts, cut into 3/4-inch strips • Bamboo skewers • 125ml Peanut Satay Sauce

Directions: MIX coconut milk, fish sauce, curry paste and lemongrass in small bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add marinade; toss to coat well.

REFRIGERATE 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.

Australia welcomed 807,100 visitor arrivals during the month of December 2014, an increase of 2.8 per cent compared with December 2013.

Tourism Australia Managing Director John O’Sullivan said the ‘remarkable performance’ was testament to the industry’s hard work.

“The industry deserves great credit for delivering such impressive numbers, but now certainly isn’t the time to look back. There’s still a lot of hard work to be done if we’re going to hit our Tourism 2020 targets, and our focus is very much about the future.

BROIL or grill over medium-high heat 3 minutes per side or until chicken is cooked through. Serve with Peanut Satay Sauce for dipping.

“Fundamentally, ours is a destination with enormous appeal – assets such as our world-class natural beauty, great food and wine, warm and welcoming people. But these things only become a competitive advantage if they can be successfully converted in to more visits, particularly from high yielding visitors likely to stay longer, travel deeper and spend more during their trips.

Tips: Soak bamboo skewers thoroughly in water for at least 20 minutes before threading with chicken, which prevents them from burning when on the grill.

“I think we’ve shown with Restaurant Australia, that if you identity an opportunity and really go hard, you can deliver impressive results,” he said

NUTRITION Information Per Serving: 126 Calories, Fat 6g, Protein 14g, Carbohydrates 4g, Cholesterol 37mg, Sodium 362mg, Fiber 0g .

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Mr O’Sullivan said that Tourism Australia was already planning its next marketing salvo, which would sit alongside and complement its ongoing food and wine push, and which would shine a powerful light on Australia’s diverse aquatic and coastal experiences.

The 24th HOTELEX Shanghai 2015 has crowned with complete success Shanghai International Hotel Equipment and Supply Expo (HOTELEX Shanghai) is a world-wide professional trade show in the hospitality and catering industry for over 24 years. It is organized by China Tourism Hotel Association and Shanghai UBM Sinoexpo International Exhibition Co., Ltd., and also guided by the Shanghai Tourism Bureau. The 24th HOTELEX Shanghai has concluded successfully on 2nd April at Shanghai New International Expo Center, which has gained the higher achievement and progress in hospitality and catering industry. During HOTELEX 2015, the exhibitors and professional visitors came from over 130 countries and what’s more, its fascinating competitions and industry forums became the hot zones with the most foot traffic and frequent bursts of applause and cheering.

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OTELEX Shanghai and concurrent shows include 15 differently themed sectors, which are Catering Equipment Supply, Tableware, Appliance & Amenities, Textile, IT & Security, Fitness & Leisure, Food & Beverage, Coffee & Tea, Bakery & Ice Cream, Wine & Spirits, Hotel Building, Hotel Engineering, Hotel Design, Hotel Furniture and Hotel Cleaning. It has continued to provide one-stop purchasing and information platform for the hospitality specialists and buyers HOTELEX 2015 has led the hospitality and catering industry to create the marvelous influence from both the numbers of buyers

and exhibiting space. Within, total 96508 professional visitors come to HOTELEX 2015,which is increased by 18.3% in visitor number compared with its in last edition. Furthermore, HOTELEX 2015 were fully occupied with 17 exhibition halls and 4 outdoor exhibition halls in the Shanghai New International Expo Center and part of Shanghai World Expo Exhibition & Convention Center, covering a total exhibiting area of 250,000 sqm, which is increased by 11% compared with 2014 edition.

According to the incomplete statistics, the exhibitors of the HOTELEX 2015 came from over 50 countries, including Italy, Spain, United States, Germany, Japan,

Hongkong, Macao, Taiwan and etc. And in addition, the figures have indicated that HOTELEX provided over 2500 lead brands and business for the professional visitors to increase their knowledge about the premium brand in differently themed sector.

4 World Coffee Event will launch at HOTELEX 2016 There was a fascinating announcement at the N5 exhibition hall at 3:00 pm, 31st March, where is the venue of China Barista Championship. World Coffee Events (WCE) announced that it will bring the World Latte Art Championship, World Cup Taster Championship, World Coffee Roasting Championship, and World Coffee in Good Spirits Championship to HOTELEX Shanghai. The event will be held from March 29th to April 1st, 2016, and will bring more than 60 countries champions and

participants to these competitions.

“WCE strongly feels that these events will prove a major success in China with the support of the local specialty coffee community,” said by Cindy Ludvikson, Managing Director of WCE. “We are very honor to be the host of WCE competitions and we will go all out to provide the best stage for you!” said by Wang Mingliang, founder and director of UBM Sinoexpo.

The grand opening of ‘Mirror Award Night’ within all the elites HOTELEX 2015 ‘Mirror Award Night’, which is the annually lead direction award for the hospitality and catering industry, had launched on 30th March at Pudong Kerry Hotel. The gala dinner invited nearly thousands of vital guests to the scene, including memberships in the industry association, owners and senior managers of the High star level hotel groups, international

hotel designers, and specialists of the hospitality and catering industry.

Moreover, HOTELEX used the fascinating high-tech stage effect to leave a wonderful experience for the hospitality and catering industry.

At the same time, the HOTELEX 2015 organizers have prepared the special award and big prizes to the exhibitors for expressing grateful. The awards ceremony stands for the hospitality suppliers’ developed innovation, and provides a wide platform for them to interact with each other. The awards contains the ‘Top 10 Best Hotel Supplier Award’, ‘Top 10 Best Hotel Supplies Brand Award’, ‘Top 10 Best Catering Supplies Brand Award’, ‘Top 10 Best Catering Supplier Award’, ‘Top 10 Best Marketing Promotion Award’, ‘Top 10 Best Hotel Engineering & Design Supplier Award,’ ‘Top 10 Best Hotel Designer Award’, ‘Best Sponsor Award’, ‘Best Boutique Hotel Award’, ‘Best Partner Award’, ‘ Best Innovation Award’, and

‘Mirror Gold Award’.

Fierce rivalry, high-end competition expresses the industry elegant HOTELEX had involved numbers of the world top professional competitions and high-end shows as the attractions, which were consisting of the trans-boundary industrial resources. At the scene of the competition, all the professional champions and finalists were competed with each other, which have undoubtedly become the hot zone with frequent bursts of cheering. Indeed, the coffee competitions were especially called ‘World Classic’, which was capacity crowd on the spectator within the flashlights and applauses. The coffee competition has concluded the ‘China Barista Championship’, ‘China Latte Art Championship’, ‘China Cup Tasters Championship’, and ‘China Brewers Cup’. It was the honor that HOTELEX 2015 could host these four professional standard

Hotels & Culinary ASIA | May-June 2015 | 9

national coffee competitions from the WCE. The champions of these competitions would represent china division to attend the worldwide competitions. At the same time, WCE held the events called ‘WCE All Star’, that brought their coffee champions and finalists from the 2014 world coffee competition to join the HOTELEX 2015 at NT1 Exhibition hall. These champions were demonstrated their coffee making techniques at the HOTELEX, and expressed the coffee charm to the audiences.

On the other hand, HOTELEX contained various competitions from the hospitality and catering industry, including ‘2015 Shanghai Pizza Master Competition’, ‘2015 Parma World Pizza Championship (China Division)’, ‘2015 China Gelato Championship’, “I’m the Chef’ Shanghai Bakery Master Championship’, ‘The 5th Jinhong Cup Star Hotel Buffet Display Competition’, ‘2015 HOTELEX

Rising Star Chef Competition’, ‘The 2nd Shanghai Fashion Drinks Competition’, ‘2015 China Master Bartender Competition’, ‘2015 Hotelex Chef Show & Wine Tasting’, ‘2015 Hotel Uniform Show’, ‘Gelato & Bakery Chef Show’, ‘Design Power Tableware Art Display’, ‘The 2nd Wanrun Cup Hotel Room Technical Skill Championship & Hotel Textile’, ‘Hotel Plus-Hotel Mockup Room Show’, and etc. These competitions were aimed to increase the visitors’ attractions and exposure the development of the hospitality and catering industry

industrial trends and trade sources.

The forums at the W4 Exhibition Hall involved Foodservice in the 21st Century, International Premium Area Match-making Meeting, Sustainability in Hospitality Industry, Design Power Tableware Art Display and etc. The forums had invited the senior experts of the industry come to give some trade seminars, and sharing the current latest industry dynamics marketing demands. These forums had closed relationship between the suppliers and buyers, and make a huge progress of the development of hospitality and catering industry.

Brainstorm, innovation of the forum area

In addition, IPA forum had invited the international hotel management groups, under-construction hotel management group, chain hotel management group, and the senior purchasing managers of the large-scale chain supermarket to have a negotiation about the hotel procurement new trends, challenges, and market. IPA had

HOTELEX are always proud of its forums, which have provided a wonderful platform and chances for the audiences to have a close interaction with the industrial elites, who had discussed about the theory of the hospitality and catering industry, and shared more

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invited the representatives from both domestic and international high-star level hotel groups, the purchasing managers from the large-scale chain-like hotels, and director purchasing managers from large-scale supermarkets to participate the forums.

Foodservice in the 21st century had concentrated on the management of the catering industry and the current problems of the operation. HOTELEX team had invited the designer from the Ricca Design global group Ltd to explain the future development trends of the kitchen. Moreover, NPD Group as the third-party organization has not only provided the one-stop solution plan of marketing demand for the business kitchen, but also invited the specialists from the industry to share and discuss their experience and successful case studies.

The long-term development objective of the HOTELEX is focus

on the sustainability, and the ‘Sustainability in Hospitality Industry’ forum is organized by both Shanghai UBM Sinoexpo International Exhibition Co., Ltd. and Shanghai Jiaotong University-Kedge Business School-AEMBA Supply Chain Innovation & Facilitation Center, and co-organized with the SGS-CSTC Standards Technical Service Co., Ltd. The forums has included the strategy of hotel management group’s development and solution plan, a path of sustainable development to creating economic benefits and social benefits, and real mean and challenge of hotel supply management influenced by the sustainable development strategy.

These topics are concentrated on the implementation and efforts of the sustainable development of the hospitality industry.

Infinite upgrade of HOTELEX branding It’s the time to face with new challenges for HOTELEX . It has extended its business to Chengdu in western China since 2014.

In the year of 2015, HOTELEX has prepared to Guangzhou in the Southern China, and will also go abroad to the Indonesia. These four series exhibitions will increase the awareness of the HOTELEX brand in global media coverage and the hospitality industry The 24th HOTELEX has glamour and high reputation of the hospitality and catering industry through the excellent chases and the attitudes of unceasingly transcends itself. HOTELEX Shanghai 2016 will be launched from March 29 to April 1 and be still located in Shanghai New International Expo Center, with increased space and further fascinating events expected.

HOTELEX Shanghai 2016

HOTELEX Shanghai contains ten differently themed sectors including Catering Equipment & Supply, Bakery & Ice cream, Tableware, Textile, Appliance & Amenities, IT & Security, Fitness & Leisure, Coffee & Tea, Food & Beverage, Wine & Spirits. HOTELEX has led the hospitality industry trends for 24 years and will continue to provide one-stop purchasing and information platform for the hospitality professionals. http://www.hotelex.cn/

Expo Finefood

Expo Finefood 2016 is a one-stop purchasing platform that features high-quality imported food products and food ingredients to hotels, restaurants, bars, cafes, clubs and hospitality industry. As a part of HOTELEX Shanghai, EXPO FINEFOOD showcases four-theme exhibition sectors including Food & Beverage, Bakery & Ice Cream, Coffee & Tea and Wine & Spirits. http://www.expofinefood.com Inquiries for booth sales: Ms. Helen Fan Shanghai UBM Sinoexpo International Co., Ltd. Tel:+86 21/33392198 Email: helen.fan@ubmsinoexpo.com Hotels & Culinary ASIA | May-June 2015 | 11

Vortex to Sponsor 2015 International Luxury Hotel Association Fast Forward 2020 Luxury Hotel Conference & Hospitality Wellness Expo Orlando, Sept. 27 - 29

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ortex Aquatic Structures International (www.vortex-intl.com), a manufacturer and leader in aquatic play landscapes and entertainment solutions, will sponsor the ILHA Fast Forward 2020 Conference, scheduled Sept. 27-29 in Orlando, a key luxury hotel industry event.

An expert in aquatic play solutions, Vortex has an established track record with global hospitality clients such as Walt Disney Resorts, Ritz-Carlton, Shangri-La, Hilton, Intercontinental, Marriott and Barceló Hotels.

“Vortex has a keen understanding of the expectations and challenges of the luxury hotel market, and we know how to tailor innovative solutions that enhance guest experience, keeps them onsite longer and appeals to a wider demographic,” said Vortex President and CEO, Stephen Hamelin.

“Attending and sponsoring a conference like ILHA Fast Forward gives Vortex the opportunity to meet with industry influencers and showcase our innovative spirit as well as the kind of fun that kids of all ages need more than ever,” Hamelin added. “Our experience enables us to work with landscape architects and designers to create new solutions, like Water Journey™, which offers multi-generational inclusive play and relaxation areas.”

Vortex’s imaginative designs have been recognized each year since 2009 with a prestigious Dream Design Awards, awarded by Aquatics International, the leading media network in the industry.

About Vortex Vortex Aquatic Structures international, headquartered in Montreal, Canada, was founded in 1995 with the introduction of the first Splashpad®. Vortex’s use of the highest quality materials coupled with unique, inspiring design and state-of-the-art engineering, positioned the company as the world leader in aquatic play solutions.

In addition to its operations in Montreal, Vortex has regional sales and technical support offices in California, Michigan and Texas in the USA, Lyon 12 | May-June 2015 | Hotels & Culinary ASIA

and Paris in France, Valencia in Spain, and Shanghai and Beijing in China.

The company has a global marketing and distribution network supporting Europe, Asia, the Middle East, Australia, and Latin America.

With over 6,000 installations worldwide, Vortex’s mission is to lead the aquatic play industry by continuing to develop the most fun, innovative and safe products for families and children of all ages and abilities.

For more information on Vortex Splashpad®, Poolplay™, Spraypoint™, Water Journey™ and Watermark solutions, please visit the company’s website at www.vortex-intl.com.

About International Luxury Hotel Association (ILHA) The ILHA (http://www.luxuryhotelassociation.org) is the luxury hotel industry’s premier professional association. Its vision is to be the preeminent association promoting, unifying and advancing the luxury hotel industry through insight, opinion and research. ILHA is the largest influencer in the luxury hotel industry and reaches an audience of more than 225,000 hotel professionals in 90+ countries. It also produces the ILHA SmartBrief, the luxury hotel industry’s daily news brief and their Luxury Hotel Conference each year. The ILHA provides several media channels to help connect the business world with the luxury hotel industry.

Happy Suite Diamonds – Unveiling The Mastery Behind High-End Jewellery By Chopard At Mandarin Oriental, Geneva

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andarin Oriental, Geneva and Swiss luxury jeweller Chopard are offering suite accommodation with an exclusive, behind-the-scenes private atelier visit. The Happy Suite Diamonds package is an ideal break for those looking to relax in one of the hotel’s stunning suites and indulge in the ultimate luxury of fine jewellery.

On arriving at the hotel by private limousine from Geneva International Airport, guests will be welcomed with Champagne in-Suite where they can enjoy panoramic views over the city and mountains, before being driven to the nearby Chopard atelier. Here a master jeweller will welcome them for a bespoke, private two-hour tour of the workshop during which they will discover the secrets behind some of the world’s most modern and luxurious jewellery masterpieces. For example, the mastery behind the making of an exquisite diamond creation or putting final touches to a tailormade wedding band will be

revealed. The tour also includes a visit to Chopard’s newly opened private museum.

The Happy Suite Diamonds package includes: • Luxurious accommodation in a Junior Terrace Suite, Corner Suite or Deluxe Suite • Daily buffet breakfast for two at Café Calla or in the privacy of your Suite • Champagne and special amenity by the hotel’s Pastry Chef • Private Round-trip Limousine transfers from international airport and private transfers to Chopard atelier (located 15 minutes from the hotel) • Private two-hour guided tour of Chopard atelier and museum (available Mon-Fri from 10am to noon) • An exclusive Chopard Signature book Valid until 31 December 2015.

Priced from CHF 1,950 per night.

Reservations can be made by contacting the reservations office at Mandarin Oriental, Geneva on +41 22 909 00 01 / mogva-

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reservations@mohg.com or by visiting the hotel’s website www. mandarinoriental.com/geneva.

Rooms are subject to availability and terms and conditions apply.

Offer is valid for a minimum stay of two nights from Sunday to Thursday. Owing to summer holidays, the private guided tour of Chopard atelier is not available from 25 July to 16 August 2015.

About Mandarin Oriental, Geneva A living example of Swiss hotel tradition at its very best, Mandarin Oriental, Geneva has a superb location on the River Rhône, located within the heart of the city’s shopping, historic and business districts. Following an extensive refurbishment completed in March 2013, the hotel features 189 elegant and spacious rooms and suites, with many suites enjoying private terraces with supreme views of the river, Old Town and snow-capped mountains. Michelin starred dining; unparalleled service and luxury make it the ideal choice for discerning travellers.

About Mandarin Oriental Hotel Group Mandarin Oriental Hotel Group is the awardwinning owner and operator of some of the most luxurious hotels, resorts and residences.

Having grown from a well-respected Asian hotel company into a global brand, the Group now operates, or has under development, 43 hotels representing almost 11,000 rooms in 24 countries, with 20 hotels in Asia, nine in The Americas and 14 in Europe, Middle East and North Africa.

In addition, the Group operates or has under development, 15 Residences at Mandarin Oriental connected to its properties.

‘Summer House’ Festival @ Caffe 9

with spicy salsa

- Caffe 9 Health Club

Three tier sandwich in whole wheat bread with assorted veggies, olives, parmesan & feta cheese

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- Kansas Grilled Lamb ummer is the perfect time when one wants to dig great food and drinks to cool-off. Eating and drinking right to combat this weather healthily becomes very important.

Caffe 9 located at the heart of the capital city of India, New Delhi, has come up with a special summer menu for you to savor. The summer menu for food & drink specially crafted for these months is surely the way to make merry like never before.

The Summer House festival menu includes soups, sandwiches, choice of breads, desserts & beverages.

To name a few :-

• Chilled Mango Soup • Cold Pumpkin Soup • Vegetable mexicana Three different peppers, corn kernels, tomatoes, sautéed onion rings

Grilled grounded lamb & mushrooms

- Papaya Boat - Water Melon Fizz

Fresh water melon, cranberry juice, mint frozen & topped with soda

- Razia Imli Fresh tamarind, green pepper, fresh lime, kala khatta & soda and many more to binge on....

“This festival would offer something unique that would please even the most discerning foodie in the city.

Where: Caffe 9, P-15, Outer Circle, Connaught Place, New Delhi - 1 Timings: 12 noon - 1 a.m Date: 9th May - 5th June For Reservations: +91 9555177277, +91 9811859324

About Caffe 9 Continuing with the tradition of serving guests with Limitless Hospitality, The team of Caffe 9 at CP serves guests with multiple dining options. They offer a host of world class restaurant, pastry shop and lounge services with delectable cuisines from around the world - From the Indian subcontinent to Pan-Asian... From American continent to contemporary European & Mediterranean food!

In addition, their world class lounge serves the best variety of wines, beers, scotches, vodkas and champagnes. Aperitifs & cocktails from all across the world!

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Granuldisk Wins Award For Exceptional Water And Energy Saving Features

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RANULDISK, previously multiple times awarded for its sustainable features, was appointed winner of the ACE (Asian Catering Equipment) Heavy Water / Energy Saving Award during the HOFEX International Exhibition in Hong Kong last week.

GRANULDISK won the Heavy Water/Energy Saving Award for the combination of a Granule Smart® pot washer and a 2-in-1 heat recovery and steam reduction unit EcoExchanger®.

The set-up pushes the consumption of water and energy down to a minimum and thanks to the efficient heat recovery system provides for a further energy reduction of 40% for heating of the rinse tank.

The Granule Smart pot washer washes hygienically clean and can manage up to 180 GN1/1 in one hour, using only 230 litres of water and occupying less than 1 sqm floor space compared to thousands of litres of water consumed in three-bowl-sinks.

HOFEX International Exhibition in Hong Kong has 28 years of excellence in the global food & hospitality industry. In 2015 they organized the first Asian Catering Equipment Award, aiming to recognize manufacturers of foodservice equipment that contribute to shaping an innovative and sustainable future for the industry. The jury consists of hand-picked experts.

GRANULDISK pot washing machines are a Swedish innovation which have been on the international market for almost 30 years.

GRANULDISK pot washing machines use PowerGranules, water and a small amount of detergent to mechanically scrub pots and pans clean. The blasting power combined with high temperatures washes hygienically clean in a matter of minutes, using far less water, energy and chemicals than traditional pot washing methods.

A smart, sustainable and economic solution that eliminates any need for pre-washing.

For more information: Cecilia CARLSTEN Product Manager Tel. +46 70 671 50 68 cecilia.carlsten@granuldisk.com

About IHG (InterContinental Hotels Group

IHG (InterContinental Hotels Group) [LON:IHG, NYSE:IHG (ADRs)] is a global organisation with a broad portfolio of hotel brands, including InterContinental® Hotels & Resorts, Kimpton Hotels & Restaurants,HUALUXE® Hotels and Resorts, Crowne Plaza® Hotels & Resorts, Hotel Indigo®, EVEN™ Hotels,Holiday Inn® Hotels & Resorts, Holiday Inn Express®, Staybridge Suites® and Candlewood Suites®.

IHG manages IHG® Rewards Club, the world’s first and largest hotel loyalty programme with nearly 86 million members worldwide. The programme was relaunched in July 2013, offering enhanced benefits for members including free internet across all hotels, globally.

IHG franchises, leases, manages or owns more than 4,900 hotels and 720,000 guest rooms in nearly 100 countries, with more than 1,200 hotels in its development pipeline.

Over 350,000 people work across IHG’s hotels and corporate offices worldwide.

InterContinental Hotels Group PLC is the Group’s holding company and is incorporated in Great Britain and registered in England and Wales.

Visit www.ihg.com for hotel information and reservations and www.ihgrewardsclub.com for more on IHG Rewards Club. For our latest news, visit: www.ihg.com/media, www. twitter.com/ihg,www.facebook.com/ihg or www.youtube. com/ihgplc.

Hotels & Culinary ASIA | May-June 2015 | 17

Fifth Interpets closed its doors with tremendous success More than 22,000 visitors and their pets filled the venue

Interpets – the four-day International Fair for a Better Life with Pets – concluded on 5 April at Tokyo Big Sight. 233 exhibitors from 15 countries and regions (Domestic: 185, Overseas: 48) welcomed 22,039 visitors and their pets (Trade: 8,824, Public: 13,215, Pets: 7,095), as the fair cemented its position as a key platform for the industry.

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he number of international exhibitors increased this year (2014: 31), including the debut of pavilions from Indonesia and Thailand.

Interpets again conducted a business matching programme for international exhibitors on the first day, inviting decision-making buyers from the pet industry in Japan. Ms. Pannee Suwantupinton, Trade Representative from Department of International Trade Promotion, Ministry of Commerce, Royal Thai Government, commented: “We decided to organise the Thai pavilion at Interpets as the fair is organised by Messe Frankfurt Group, one of the leading international fair organisers. As we expected, the quality of the show was pretty high. Thai manufacturers had been targeting the Japanese volume market but their businesses had stagnated because of the price competition with other Asian countries.

This time we selected 11 manufacturers of high-quality and high-design products as exhibitors to try the Japanese high-end market. The responses from both trade and public visitors were very positive. We feel that the Japanese pet market is very competitive, but as the size of the market is huge, we believe we should keep on trying.”

Reflecting pet owners’ higher health consciousness on their pets, more exhibitors showcased healthy pet food, supplements and healthcare products this year than ever before. Mr. George R. Godoy, President and CEO from K.K. Nihon Tecnimed, Japan, said: “Our product is a non-contact thermometer for pets, and this is our debut at a pet related fair. Interpets was the right place for us as it introduced not only pet products but also everything needed for a better life with pets. We felt visitors of this show are real pet lovers who are looking for a wider range of products they cannot find at any other pet fair. Our thermometer can take pets’ temperature without giving them any stress, so that owners can monitor their health very easily. We were surprised that so many trade and 18 | May-June 2015 | Hotels & Culinary ASIA

public visitors were interested in our product although it is rather expensive compared with normal thermometers. We will come back next year with double the space.”

Since its launch in 2011, Interpets has welcomed exhibitors from major automotive brands and promoted how to enjoy a safe driving experience with pets, which attracted many visitors. Volkswagen Group Japan K.K. joined the fair for the first time this year, followed

by Honda Access Corp. and Mercedes-Benz Japan Co., Ltd. which already participated at the last edition. Mr. Hiroshi Ikehata, Specialist, Communications of Volkswagen commented: “We are so happy that we could participate at Interpets. Our primary goal was to build bigger brand awareness among dog owners and we are very satisfied with the positive results. We have communicated with many new and existing clients and received valuable feedback from them that we could make full use of for further product development. Of course, we are planning to participate again next year.”

Alongside the latest products and services presented by exhibitors, various inspiring events and seminars were held. A showroom that was set up with the concept

of “comfortable and stylish living with pets” attracted many visitors, while photo shooting seminars gathered a lot of visitors who were eager to gain knowledge and skills to take good photos of their pets.

A diverse range of informative seminars and lectures were held at a special stage, providing the latest information surrounding pets on various aspects such as legal, health, therapeutic and lifestyle fields.

The next edition of Interpets will take place from 31 March – 3 April, 2016 at Tokyo Big Sight, concurrently again with “FCI Japan International Dog Show” organised

by Japan Kennel Club and “Japan Pet Fair”, organised by the Japan Pet Products Manufacturers Association under the title “AJPET (ALL JAPAN PET EXPO in TOKYO).”

Together, these fairs are expected to attract more visitors who are seeking a wide range of products and information, which shall further contribute to the growth of the pet industry.

Interpets will open exclusively to trade visitors on the first day, and then to both trade and public visitors from the second day onwards.

For further information, please visit: www.interpets.jp/en/

Executive Chef Brings Life Lessons To Organic Menu At Mandarin Oriental, Hong Kong

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xecutive Chef Uwe Opocensky is introducing healthy lessons from his personal life into the menu at Mandarin Oriental, Hong Kong this season, mixing local organic produce with progressive gastronomy at Michelin-starred Mandarin Grill + Bar. Chef Uwe’s move towards featuring more locally grown vegetables is a result of years of shaping healthy meals for his own family.

“My family and I don’t consume gluten. We eat an organic, low-sugar, vegetable-rich diet,” says Chef Uwe. “I have adopted the knowledge from my home test kitchen and am bringing the results to our guests who want clean, local food that is grown naturally.”

In search of the right partner over the last few years, Chef Uwe sought out locally farmed ingredients and learned of a local forager and an organic farm on Cheung Chau, Hong Kong’s first island settlement, which is only a 40-minute ferry ride from the hotel. It was during a visit to the farm that he met Mr. Lam, a retired postal worker who runs his organic family farm with his wife, a descendant of the island’s original Huang clan. The 20,000-square-feet farm is located in an idyllic and weather-protected part of the island with a natural water well sustaining it, growing vegetables and fruits that are suitable to the climate of Hong Kong, and in the right season.

As Chef Uwe learned of the Lams’ pesticide and chemical-free farming techniques, he also recognised a shared pride in producing rich-tasting vegetables and fruits that would enhance dishes and aid in improving his guests’ healthy lifestyles. Presently, Mandarin Grill + Bar imports ingredients from the fields of Cheung Chau and gradually incorporates them into new menu options, creating the possibility of an “island farm to table” route.

“We are still in the early stages of incorporating local organic ingredients into our dishes,” says Chef Uwe. “However, we are progressing quickly, discovering new flavours to excite our guests’ palates and heal their ills.

By sourcing local ingredients, I am able to change our menu continuously, depending on what is readily available and on what the earth naturally produces. This also goes hand in hand with our efforts to become more sustainable, socially responsible, and support the local community.”

Dishes incorporating the new produce in Mandarin Grill + Bar’s menu are

as follows: • Flower Pot • Organic, Soil, Cress, Salad, Tea • Tree • Organic, Spring, Pea, Ham, Truffle • Sea Bass • French, Line Caught, Lettuce, Asparagus, Caviar • Amadai • Japanese, Line Caught, “Fish & Chips”, Peas, Broad Beans, Caviar • Chicken • Welsh, Rhug Estate, Organic, Roast, “Chips”, Ketchup, Salad

About Mandarin Oriental, Hong Kong

The iconic Mandarin Oriental, Hong Kong is the epitome of contemporary luxury combined with Oriental heritage. Having delighted guests with award-winning services and impressive facilities for over 50 years, it is a much-loved address for those seeking an exclusive sanctuary in the heart of this exciting city. The hotel’s spacious rooms and suites offer magnificent views of the famous Victoria Harbour and the city’s skyline. A collection of 10 outstanding restaurants and bars, including three with Michelin stars, a Shanghainese-inspired holistic spa, an indoor pool and a 24-hour fitness centre, make Mandarin Oriental, Hong Kong the quintessential “home away from home” for discerning leisure and business travellers alike.

About Mandarin Oriental Hotel Group

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences. Having grown from a well-respected Asian hotel company into a global brand, the Group now operates, or has under development, 43 hotels representing almost 11,000 rooms in 24 countries, with 20 hotels in Asia, nine in The Americas and 14 in Europe, Middle East and North Africa. In addition, the Group operates or has under development, 15 Residences at Mandarin Oriental connected to its properties.

Hotels & Culinary ASIA | May-June 2015 | 19

Wine & Gourmet Japan 2015 Delivers a Stellar Success

Steady growth in exhibitors and visitors; impressive international participation

Wine and Gourmet Japan 2015 reinforced its solid standing as Japan’s leading trade fair when it wrapped up its three-day exhibition on 17 April with resounding success. The sixth edition of the show showcased the best of the world’s wine, beer, spirits and gourmet food at the Tokyo Big Sight, drawing a stellar crowd of quality professionals from the food & beverage industry from around Japan and Asia.

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Says Mr. Michael Dreyer, Vice President Asia Pacific, Koelnmesse Pte Ltd, “The number of exhibitors and visitors has grown steadily over the years. For us, this is a clear sign that this exhibition has gained the confidence of the food and beverage professionals in Japan and the world. The fact that this is now a must-visit event for F&B professionals in Japan is a huge encouragement to our team.”

from 9 group pavilions to 11 this year.

In 2015, Wine & Gourmet Japan, together with the partner fairs welcomed a total of 75,129 visitors. There has also been a spectacular growth in international exhibitors, with an increase of 18% to 117. This includes exhibitors from Italy, Thailand, South Africa, Germany, Portugal and Slovakia.

Group participation leapt by 22%,

Other than a wide selection of country and product pavilions, Wine and Gourmet Japan 2015 also rolled out wine and food focused programmes to foster industry education and networking opportunities.

The show, catering for trade professionals, also presented partner fairs – FABEX for Food and Beverage Exhibition, Desserts Sweets Bakery and Drink Festival, PB-OEM for Private Labeling, Japan Meat Industry Fair, Noodle Industry Fair and the newly-launched Halal Market Fair.

The wine programmes have received national and international

association support by The German Wine Institute (DWI), Wines of South Africa, Georgian Wine Association, Japan Sommelier Association, Wine Importers Association of Japan, Association of Nippon’s Wine Lovers, Japan Wines & Spirits Importers’ Association and Japan Beer Sommelier Association.

It was also very helpful to speak to the exhibitors, who also gave suggestions on how we can pair horse salami with different styles of wines, or even experiment with sake pairing.”

A record of 24 professional seminars were held across the three trade days, with more than 700 attendees across all seminars.

The Georgian Wine Association also made its debut at Wine and Gourmet Japan with 6 wineries.

Says Elene Kiknadze, Chief Specialist of the Marketing and PR Department, National Wine Agency of Georgia. “It is the first time for us, to bring a group of Georgian

Journalist Wine Magazine Japan (Ms Watabiki) noted, “Both visitors and exhibitors felt that the exhibition size was appropriate and easy to navigate around, and they could focus on what they were looking for. Exhibitors reviewed highly of the quality of visitors, especially when they (trade visitors) come to the show with clear objectives. ” The highlight was the Night of Wines, helmed by four of Japan’s most famous sommeliers, wine bar and restaurant owners – Mr Makoto Endo (Owner of ENDO RISABURO SHORTEN), Mr Makoto Fujimori (Owner of VINOSITY), Mr Daisuke Nakashima Marunouchi (Area Manager of MARUGO) and Mr Hiroto Maruyama (President of AUXAMIS WORLD). Japanese Wine Professionals were invited for the closed-door panel discussion with the panelists, followed by an exclusive evening of networking amongst 150 international exhibitors, importers, sommeliers, wine media and wine shop owners, as well as international wine producers.

A Gastronomic Discovery Visitors also discovered many new products and experiences, which were launched for the first time at Wine & Gourmet Japan. Says visiting importer for European food from Sapporo (Hokkaido), “Japan is a country celebrated for its gastronomy but we are also very open-minded and constantly in search for interesting food products to discover. The highlight has to be the horse salami from Italy, which took our understanding of charcuterie to another level.

wineries to Wine and Gourmet Japan. It is a great opportunity to find new importers and distributors” Jessilyn Harper (trade visitor) said, “Wine and Gourmet Japan was a great opportunity to not only enjoy wines from unique places like Georgia, but to meet the people behind the products. Seeing the passion of the producers and hearing the stories behind the wine was a rare and wonderful insight into the industry.”

About Wine & Gourmet Japan

Wine & Gourmet Japan is one of Asia’s most relevant trade fair for conducting business with Japan’s fine wine, food and beverage industry. Organised by

Koelnmesse Pte Ltd and co-located with FABEX, Dessert, Sweets, Bakery & Drink

Festival, PB-OEM, Japan Meat Industry Fair, Japan Noodles Industry Fair and Halal Market Fair. The fair serves as a dedicated food networking business platform in Japan and reaches out to various cross segments of visitors.

Wine & Gourmet Japan 2016 will be held in Tokyo, Japan at Tokyo Big Sight from 13 – 15 April 2016.

For more information about Wine & Gourmet Japan 2015, please visit www.wineandgourmetjapan.com.

About Koelnmesse

Koelnmesse - Global Competence in Food: Koelnmesse is the leading trade fair

organizer in the food industry and related sectors. Trade fairs such as the Anuga,

the International Sweets & Biscuits Fair (ISM) and Anuga Food Tec are established world leaders. Koelnmesse not only organizes food trade fairs in Cologne,

Germany, but also in further growth markets around the globe, in Brazil, in China, in India, in Japan, in Thailand, in Turkey and in the United Arab Emirates. These

global activities enable us to offer our customers a network of events, which in

turn grant access to different markets and thus create a basis for sustainable and stable international business.

Hotels & Culinary ASIA | May-June 2015 | 21

Dusit Strengthens Presence in Middle East with New Joint Venture Company pilgrims, affiliated with over 60 agents from the Far East, Africa, Australia, Europe and the Middle East. It is also one of only 48 companies authorised by the Ministry of Hajj to issue Religious Tourism visas.

Outbound tourism from the Kingdom of Saudi Arabia is also significant. Nearly 30% of yearly arrivals to Dubai, where Dusit has been operating for over 14 years, hail from Saudi Arabia—over 1.5 million travellers.

Executives of Dusit International and Dyar Hotels and Resorts - Starting Second from left - Mr. Andrew Shaw - Director of Development - Europe, Middle East and Africa, Dusit International; Mr. Chanin Donavanik - Chief Executive Officer, Dusit International ; Mr. Khalid Al Hattami - CEO Dar Al Salam Holding Group, Dyar Hotels & Resorts; Mr. Fahad Abdul Latif Al Hammadi - Government Sales Manager, Dusit Thani Dubai; Mr. Thierry Douin, Vice President Operations, Dusit International

After more than a decade operating hotels in the Middle East, leading Asian hospitality group Dusit International further solidifies its presence in the Gulf Cooperation Council (GCC) by entering into a joint venture hotel management agreement with a local partner in the Kingdom of Saudi Arabia.

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usit International and regional hoteliers Dyar Hotels and Resorts recently held a signing ceremony to formally establish a joint venture hospitality management company. Dyar has over 30 years of experience owning and operating hotels throughout the GCC and their local knowledge and expertise, coupled with Dusit’s international experience accumulated over 65 years, will offer truly distinctive products managed in a Shariah compliant manner to the growing Middle Eastern hospitality market.

The new company is already off to a solid start, with three projects confirmed in the pipeline. One will be

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located in Jeddah under the Dusit Thani label, the company’s original hotel brand most well known for providing gracious hospitality to guests worldwide. The other two projects, to be located in both Jeddah and Doha, will come under the company’s chic and contemporary “next generation” dusitD2 brand, whose newest hotel recently celebrated its Grand Opening in Nairobi, Kenya.

A further five properties are currently under negotiation in the Holy Cities of Makkah and Madinah, which together form the largest tourism market within the Kingdom of Saudi Arabia. In 2014 alone, the Holy Cities collectively welcomed 18 million visitors and this number is expected to surge to 23 million by 2020. This exceptional market is amply catered for by Dyar’s sister company Nebras for Tourism Development, an established, tourism company providing an integrated services for visitors and

With major infrastructure projects currently underway, such as the expansion of Jeddah’s King Abdulaziz International Airport to accommodate 80 million guests by 2035, the Haramain High Speed Railway linking Jeddah to Makkah, and over 30,000 hotel rooms set to come to market over the coming years, the Saudi Arabian hospitality and tourism market is simply booming.

“We have been looking for a way to work within the Kingdom for some time,” remarked Mr. Chanin Donavanik, Managing Director and CEO of Dusit International. “We are proud to partner now with Dyar Hotels and Resorts—their local expertise and decades of experience will be invaluable to the success of Dusit within Saudi Arabia, and we are confident the alliance of an international hotel chain with the knowledge, relationships and distribution channels of a regional operator will provide Owners with a compelling proposition.”

“Being family businesses, Dusit and Dyar share a similar owner-operator mindset, as well as one vision, now we are united under the joint venture,” said Khalid Al-Hattami CEO, Dyar Hotels and Resorts. “This will ensure the companies deliver excellent products to the market, combining the very best of Asian and Middle Eastern hospitality traditions to create something new, unique and unmatched here within the Kingdom of Saudi Arabia.”

Sinks – The Biggest Energy Waster In The Kitchen? go to yourself; you wouldn’t put a lasagna dish into the dishwasher without soaking and scrubbing it first, would you? What we’re saying is that with Granule technology, you can.

The mechanical cleaning power of the Granules together with high-pressure water is so efficient that the pre-washing process is no longer needed. Everything is taken care of inside the machine in a few minutes and sinks are no longer needed.

Manufacturers of catering equipment make huge investments in product development in order to achieve more sustainable pot washing equipment often results in nothing more than savings of a few kWh or centilitres of water. Real, long-term changes instead demands recognizing sinks - not machines - as the real problem in the pot washing process.

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atering equipment manufacturers make huge investments in product development to make their equipment greener and more eco-friendly, but when it comes to pot washing equipment, efforts are often futile and what looks good on paper may have little to no effect in reality. The reason, according to Swedish pot washing manufacturer GRANULDISK, is failure in targeting the real issues.

- `What the industry doesn’t seem to realize is the fact that the biggest water, energy and chemical wasters are not the machines at all, but the sinks in the pot washing area. Many fail to even recognize them as an actual part of pot washing, but the fact is that the full pot washing process traditionally consists of two steps, of which one is prewashing. First step is preparation of some sort - often involving pre-soaking and scrubbing in sinks – and secondly putting the pans through a ware washer for a hygienically clean end result. Just

- The significant economic and environmental savings that follows swopping a traditional pot wash setting for Granule technology speak for themselves. Our clients often reduce consumption of water, energy and chemicals by up to 60 % while at the same time ensuring top hygienic wash results, says Cecilia Carlsten, Product Manager at GRANULDISK. GRANULDISK pot washing machines are a Swedish innovation which have been on the international market for almost 30 years.

GRANULDISK pot washing machines use PowerGranules, water and a small amount of detergent to mechanically scrub pots and pans clean. The blasting power combined with high temperatures washes hygienically clean in a matter of minutes, using far less water, energy and chemicals than traditional pot washing methods.

A smart, sustainable and economic solution that eliminates any need for pre-washing.

For more information: Cecilia CARLSTEN Product Manager Tel. +46 70 671 50 68 cecilia.carlsten@granuldisk.com

Hotels & Culinary ASIA | May-June 2015 | 23

Ambiente 2016: Paola Navone to design the Partner Country presentation Italy the fifth Ambiente Partner Country next year

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aola Navone has been chosen to create the special presentation for Italy, the Partner Country of Ambiente 2016. Detlef Braun, Member of the Executive Board of Messe Frankfurt GmbH, announced this officially at a press conference in her home town, Milan: “Italy and Germany are linked not only by important cultural and economic relationships. Italy is also a country renowned for outstanding design. Therefore, we are delighted that Paola Navone, a personality of high standing on the international design scene, has agreed to create the Ambiente Partner Country presentation.

The presentation of products distinguished by particularly good design is an important aspect of the world’s leading trade fair for consumer goods and Paola Navone is looking forward to this exciting project: “The know-how that makes the Italian design industry unique in the world will be the protagonist at the partner country presentation. With its many companies big

24 | May-June 2015 | Hotels & Culinary ASIA

and small. With its endless stories to tell. Stories of centenary craft traditions of entrepreneurs, of courageous complicity between creation and production that have built in so many ways - and still build - the history of design in Italy.” With her creations, Navone has not only made a name for herself on the Italian design scene.

Back in the eighties, she developed her own unique, internationally acclaimed style. During her career, she has worked for companies such Alessi, Egizia, Natuzzi, Reichenbach and Roche Bobois. Moreover, she has been the creative director of the Italian furniture manufacturer, Gervasoni, since 1998.

Paola Navone has ties to Ambiente going back many years. She has curated and designed several special presentations for Messe Frankfurt, including the product displays of the ‘extra – soft touch’ and ‘extra – remix’ series at Ambiente 1997 and 2001 respectively. She also designed Café ‘Waterbar’ at Ambiente 2005.

Following Denmark, France, Japan and the USA, Italy is the fifth Ambiente Partner Country and visitors and exhibitors can look forward to another impressive presentation. It addition to the Partner Country presentation, the plans also include a Partner Country Day with exhibitor activities and events.

Ambiente, the leading international trade fair Ambiente is the world’s leading international trade fair for products for the table, kitchen and household, gift articles, jewellery, wellness and fashion requisites, as well as decorative products, interior design concepts and furnishing accessories. Ambiente is ‘The Show’ for the entire sector and, thanks to its unique horizontal and vertical range of products, unrivalled worldwide. For five days in early 2015, more than 4,800 exhibitors showed their new products and innovations for the coming season to 135,000 trade visitors from over 150 countries. The world’s leading consumer-goods fair is also distinguished by a wide variety of events, promotional programmes for young people, trend presentations and awards ceremonies.

Hotels & Culinary ASIA | May-June 2015 | 25

Food Expo, Tea Fair & Home Delights Expo Open in Mid-August

Providing one-stop sourcing platform for trade and public visitors

HKTDC Food Expo, Hong Kong International Tea Fair, Home Delights Expo and the International Conference & Exhibition of the Modernization of Chinese Medicine & Health Products (ICMCM) will all open concurrently on 13 August 2015 at the Hong Kong Convention and Exhibition Centre.

Benjamin Chau, Deputy Executive Director, Hong Kong Trade Development Council, said “Food Expo is the annual signature event in Hong Kong providing an ideal trading platform for exhibitors to showcase their latest products to international buyers, as well as featuring a wide variety of products for public visitors to choose from. This year, the well-received Home Delights Expo which was launched last year will return with more excitement. The concurrent fairs also include the Hong Kong International Tea Fair and ICMCM, which provide a one-stop sourcing platform for buyers and create new possibilities for crossover business.”

Food Expo: Serving Global Delicacies

This year, HKTDC Food Expo enters the 26th edition and is expected to attract more than 1,100 exhibitors coming from over 20 countries and regions, showcasing a wide range of international food and beverage for food lovers and trade buyers. In 2014, more than 460,000 public visitors attended the Food Expo and the concurrent Home Delights Expo, while the Food Expo’s Trade Hall attracted more than 20,000 trade buyers.

Food Expo is divided into three sections including Trade Hall, Gourmet Zone and Public Hall.

Trade Hall will open for three days from 13-15 August. It is dedicated to trade buyers on the first two days for exploring business opportunities and sharing market intelligence, and will open to public visitors on 15 August. Exhibitors in the Trade Hall are manufacturers, wholesalers, suppliers, brokers and agencies with products for sampling and sourcing negotiation. This year, the Halal food zone will be launched for the first time to showcase respective products. Also featured in the Hall are pavilions coming from around the globe such as Australia, the Chinese mainland, Indonesia, Iran, Japan, Korea, the Philippines, Poland and the USA, to showcase their local food and beverages to potential trade buyers. With such as international profile, the Food Expo’s Trade Hall is dedicated to provide a well-matched trading platform for worldwide buyers.

Gourmet Zone has been one of the key fair highlights which targets at visitors craving for high-end delicacies. Opening from 13-16 August, the Zone will gather more

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than 70 exhibitors which will be categorised into four themes, namely Asian Cuisine, Chic & More, Sweet Delight and Western Delicacy. Moreover, some wellknown celebrity chefs will perform cooking demonstrations at the fairground.

The Public Hall will open to mass consumers from 13-17 August.

It is the platform for exhibitors to collect public response and preferences. The Premium Food Zone features an array of popular local brands including Chewy, Kee Wah Bakery, Maxim’s Caterers, Nissin, On Kee Dry Seafood, Taipan Bread & Cakes, Tung Chun and Vita Green Health Products. Apart from local brands, the Public Hall will feature global banquet coming from various pavilions including Canada, the Chinese mainland, Japan, Korea, Malaysia, the Philippines and Taiwan.

A series of special events will be organised to present a fascinating food experience to visitors, which include sharing by renowned food reviewers, lucky draw, interactive games and seminars on food industry topics.

International Tea Fair: Brewing

Tea Trading Opportunities

Hong Kong International Tea Fair has been the premier event in the tea industry. Opening from 13-15 August, the 7th edition of the Tea Fair will gather more than 200 exhibitors coming from various countries and regions, including some of the major tea production centers including the Chinese mainland, Japan and Sri Lanka. In 2014, the Fair attracted over 15,000 trade buyers from 57 countries and regions.

The Fair will open to trade buyers to conduct business discussion on 13-14 August, and welcome public visitors on 15 August.

Exhibitors will take this chance to present their precious tea products and introduce their tea culture to visitors. The major product categories include tea, tea packaging, tea processing equipment and testing service, tea ware, tea craft and tea technology.

Visitors can also enjoy tea-food pairing experience at the Friends of Tea zone, where bakery products, snacks and biscuits will be provided.

A series of activities will be held to promote tea culture at the Fair.

The International Tea Competition

2015 will gather exhibitors from different categories to compete for awards, including Black Tea, Pu’er Tea, Aged Tea, Green Tea, Oolong Tea and Others such as White Tea, Yellow Tea and Scented Tea, etc. (excluding Herbal Tea). A panel of professional judges, including internationally renowned tea experts, will review the tea entries through blind-tasting.

Another signature event is the International KamCha Competition (Hong Kong-Style Milk Tea) International Final. It will take place on the Tea Fair’s public day (15 August) for Hong Kong and regional champions from Guangzhou, Shanghai, Shenzhen, Sydney and Toronto to battle for the winning title. Other show highlights are the International Tea Art Performances, Tea Tasting sessions, seminars and forum conducted by industry experts to discuss tea-related topics and culture.

Home Delights Expo: Showcasing Lifestyle Trends

The first edition of Home Delights Expo was launched concurrently with the Food Expo in 2014, allowing public visitors to find quality electrical appliances and household products alongside their food journey. With the enormous positive response from the market, the Expo returns in 2015 from 13-17 August, featuring more than 120 quality and lifestyle exhibitors.

Home Delights Expo will bring a new premium zone called Avenue of Delights to showcase around 30 popular brands with lifestyle products. The other two themed zones featured in the Expo will be Electrical Appliances and Household Products, bringing a wide range of products such as kitchen appliances, healthcare electronics, home security products, bedroom items, beauty and fitness products, kitchen utensils, tableware and bar accessories. Some of the noted brand names include CLP Power, German Pool, Goodway, i love kitchen, Kenwood, Ladyship, OGAWA, OTO, Panasonic, Philips, STAUB, Titan Limited, Towngas, WMF and ZWILLING. Visitors can enjoy various on-site events in this public fair, including star chefs’ cooking demonstrations, product demonstrations by exhibitors, lucky draw, sharing sessions on healthy lifestyle tips and product bidding.

Four Concurrent Fairs: Providing One-stop Sourcing Platform

Food Expo, Tea Fair, Home Delights Expo and ICMCM will be held concurrently from 13 August 2015, showcasing related products under one roof and creating synergy that will benefit industry players. The four fairs will provide abundant trading opportunities and good potential for crossover business activities among the participants from various sectors.

Hotels & Culinary ASIA | May-June 2015 | 27

ITE & MICE, Hong Kong’s only Travel Expo Travel Products on Trendy Themes for Affluent & Individual Travelers FIT Featuring in 160,000 square feet of space are some 600 international exhibitors from around 45 countries / regions from all over the world, ITE & MICE this year will be held from June 11 to 14 in HKCEC in Wan Chai. Its first two days open only to trade and the last two days for public, with tickets available at entrances.

The Expo is a great for planning overseas holidays or events! In its public days are over 80 travel seminars some by popular writers like James Hong who is ITE Ambassador; overseas cultural performances, special offers and grand lucky draw. Separately, there are some 20 trade seminars and Business Matching.

Present are some 80 tourism boards, and the two largest pavilions are from mainland China and Japan with each taking about 60 stands. Past exhibitors, say, official pavilions from Mexico, Sabah, Okinawa, Finland, Thailand and Zagreb of Croatia confirmed significant expansions with some doubling the scale. Newly exhibiting destinations including Ireland, Lithuania, Maldives and Sri Lanka etc have only independent exhibitors.

The organizer works with trade associations and professional bodies to hold both seminars and special 28 | May-June 2015 | Hotels & Culinary ASIA

displays etc to promote theme / in-depth / FIT travels. Highlights include MICE, Overseas Wedding, Cruise, Sport Tourism and Wellness etc. Therefore, ITE & MICE cater well for both the affluent travelers

and the travel trade serving them!

It is expected to draw some 12,000 buyers and trade visitors from travel and MICE industries with over a quarter from mainland China

and abroad, and over 75,000 public visitors with 83% prefer traveling in FIT or private groups. Travel trade are invited to pre-register online. Trade and public tickets can be purchased at entrances.

Organized by TKS Exhibition Services ltd, ITE & MICE 2015 co-locates the 29th ITE (leisure) and the 10th ITE MICE. Please find below the details.

Hotels & Culinary ASIA | May-June 2015 | 29

Hotel Expo 2015 set to capture hospitality’s growing demand in Asia –Pacific

Hotel Expo is set to be an ideal sourcing platform and venue for a variety of fascinating events. Being held during November 25-27, 2015 at the Venetian Macau, it is the most comprehensive exhibition showcases an array of hospitality products, hotel facilities, equipment & supplies as well as fine food & beverage.

Strategically located in the thriving Macau, Hotel Expo is well placed to serve the growing demand of not only the local buyers but also those from the Greater China. The hosted buyers programs also bring delegations from the hotel associations of various Asian countries including Korea, Malaysia, Thailand, The Philippines etc. Hotel Expo 2015 is expected to attract more than 20,000 buyers from the globe which includes hotel general managers, hotel & resorts owners & operators, restaurant & bar owners & operators and many more.

An ocean of fascinating activities will be held during the 3-days exhibition, creating a perfect trade exchange platform to the exhibition. Exhibition highlights include: • Asian Hotel General Managers Forum • Seminar on Co-operation between Hotels & SMEs • Spa & Wellness Forum • Best Hotel Furniture Suppliers Award • Asian Best Hotel Suppliers Award • Distinguished Hotels & Restaurants Parade • Macau International Lotus Cup Hotel Furniture Design Competition • Asia Green Award • Coffee Culture Workshop • Asia Culinary Contest

What’s new at Hotel Expo 2015?

Hotel Expo in Macau would advocate the concept of “Combining Business with Leisure” as a carnival to let the attendants enhance networking opportunities in a relaxing atmosphere with fun. New attractions will be added in this year: • Theme Nights • Distinguished Hotels & Restaurants Parade • Wine Tasting • Chocolate Academy • Pastry Workshop • Green Zone • Business Matching • Investment Talks Hotel Expo is definitely a must-attend event for all the operators and suppliers of the hotel, catering, hospitality & tourism industries. REGISTER 30 | May-June 2015 | Hotels & Culinary ASIA

NOW at www.hotel-exhibition.com to seek new market, products & services and to gain latest industry information and trend.

For further information, please contact: Coastal International Exhibition Co., Ltd. Room B, 16/F Times Tower, 391-407 Jaffe Road, Wanchai, Hong Kong Tel: +852-2827 6766 Fax:+852-2827 6870 Email: general@coastal.com.hk Website: www.hotel-exhibition.com www.coastal.com.hk

Mandarin Oriental, New York Announces The Debut Of Newly Designed One- And Two-Bedroom Suites Speakith By Per Johannson And Street Scene By New York-Based Artist Steve Wasterval.

New York Dusk: Hudson River View Suite Featuring Shades Of Teal To Reflect The Waters Of The Hudson, The 800 Square-Foot Hudson River View Suiteoffers A Serene Respite From The Energetic Scene Of The City During The Rush Of Late Afternoon. The Suite’s Theme Is Brought To Life With Steve Wasterval’s Perrier And Emmanuel Frangeul’s Crowds Which Capture The Momentum Of New Yorkers During Their Daily Commute.

New York Nights: Premier Central Park View Suite

Mandarin Oriental, New York, An Award-Winning Hotel Celebrated For Its Style And Sophistication, Is Delighted To Announce The Launch Of Its 42 Restyled One- And Two-Bedroom Suites In Summer 2015. Overlooking Central Park, The Hudson River And The Manhattan Skyline, Each Suite Reflects New York Life Through The Course Of A Day Celebrating The City’s Sunrise, Dusk And Nights.

“At Mandarin Oriental, New York, We Welcome Each Of Our Guests With Spectacular Views Of New York City That Are Complemented By The Personalized Service For Which Mandarin Oriental Is Renowned,” Said Susanne Hatje, General Manager. “The New One- And TwoBedroom Suites Fuse Elements Of Design, Art, Culture And Fashion To Provide Our Guests With A Unique Perspective That Brings The Essence And Pulse Of New York City Living To Every Guest Stay.”

Designed By Global Architecture, Design, Engineering And Planning Firm Hok, The 42 New Suites Are Specifically Designed And Structured To Emphasize The Unparalleled Views From The Property’s Location In The Heart Of Manhattan’s Columbus Circle. Situated On The Corners Of Each Guest Floor, The Restyled Suites Blend A Modern Interpretation Of Mandarin Oriental’s Asian Flair With A Luxurious, Residential Aesthetic Commemorating Three Unique Themes And Color Palettes – New York Sunrise, New York Dusk And New York 32 | May-June 2015 | Hotels & Culinary ASIA

Nights.

A Distinctive Art Program Celebrating The Hotel’s Home In New York City Is A Focal Point In Each Suite And Is Displayed To Evoke The Feeling Of A Gallery Space. Curated By Rare Culture, The Suites Feature Original Works

By Emerging New York-Based And New York-Inspired Artists That Complement Each Suite’s Overall Theme.

New York Sunrise: Central Park View Suite Featuring Views Of Central Park And The Hudson River, The 820 SquareFoot Central Park View Suite Has Been Designed To Reflect The Quiet Hours Of New York Mornings With Vivid Hues Of Scarlet, Orange And Yellow. The Vibrant Palette Is Paired With Abstract Paintings, Including

With Panoramic Views Of Central Park And The Glittering City Skyline, The 800 Square-Foot OneBedroom And 1,220 Square-Foot Two-Bedroom Premier Central Park View Suite Captures The Moment At Sunset When The City Comes To Life With Vibrant Tones Of Amethyst. Contemporary Art Pieces Created By Steve Wasterval Are Featured Throughout The Space.

“We Were Attuned To The Property’s Asian Heritage And Combined A Contemporary, Upscale Design That Is Residential In Feel All While Maximizing Resplendent Views Of Central Park And Manhattan. We Blended Myriad Layers, Textural Elements, Patterned Wall Coverings And Saturated Colors, Balanced With Exquisite Furnishings, Artistic Lighting And Highly-Curated Original Artwork To Create Suites That Are Luxurious, Unexpected And Elegant,” Said Christina Hart, Senior Principal, Director Of Hospitality Interior Design At Hok.

All 42 Suites Feature Custom Designed Furnishings, Enhancing The Residential Feel. A Teardrop-Shaped Table Of Ebonized Walnut Is A Centerpiece For Entertaining, Dining Or Working In The Living Area, While Richly Textured Curved Sofas Provide A Place Of Comfort While Maximizing City Views From Multiple Angles. Dramatic Stripes In Shades Of Silver And Black, Soft Asian-Inspired Graphic Designs, And Grained Maple Veneers Are Combined To Provide A Dynamic And Sophisticated Millwork Accent Wall In The Living Area, Exuding The Ambiance Of An Upscale Home.

Decorative Crystal Light Fixtures Throughout The Space Take Inspiration From Contemporary And Mid-Century Modern Design And Scatter Light Across The Ceiling To Evoke The Glimmer Of The City. Window Treatments Mirror Each Suite’s Designated Color Theme And Bring A Unique And Innovative Composition With The Use Of Colored Blackout Over-Drapes That Are Further Softened By A Layer Of An Iridescent Sheer Fabric Shade Positioned In Front Of Them.

Bedrooms Showcase Tufted, Upholstered Beds Each Facing The Enveloping Manhattan Views. Master Bath And Powder Rooms Further Illustrate The Residential Tone With SideBy-Side Sinks, Soothing Rainforest Showers With Separate Soaking Tubs, Luxurious Fresh-Brand Bath Amenities And Mirrored Vanities Featuring Built-In Televisions. Recognizing That Today’s Sophisticated Travelers Expect State-Of-TheArt, User-Friendly Technology, Each Of The Suites Feature Samsung 55-Inch Smart Led Televisions In Both The Living Rooms And Bedrooms, Premium Harman Kardon Sound Systems With Bluetooth Capabilities In The Living Room’s Entertainment Area As Well As Built-In Connectivity Panels In The Living Room Desks To Play Content On The Suites’

Televisions And Sound Systems.

Rates Begin At Usd1,795 Per Night, Subject To Availability, And Guests Booking The Newly-Designed Suites Will Also Have Access To An Array Of Exclusive Experiences And Amenities To Be Launched In Summer 2015. For Reservations, Please Call +1 (212) 805 8800 Or Visit Www.mandarinoriental.com.

About Mandarin Oriental, New York

A Stunning Fusion Of Modern Design With Stylish Oriental Flair, Mandarin Oriental, New York Features 244 Elegant Guestrooms And Suites — All With Breathtaking Views Of Manhattan And Five-Star Hospitality. Luxurious Amenities Include Asiate, The Hotel’s Elegant Restaurant; Mobar Created By Noted Interior Designer, Tony Chi; The Lobby Lounge With Dramatic Views Of Central Park; A 14,500-Square-Foot, Five-Star Mandarin Oriental Spa; And A State-Of-The-Art Fitness Center With A 75-Foot Lap Pool. In Addition, There Is Premium Meeting And Event Space, Including A 6,000 Square-Foot Pillar-Less Ballroom With Three Walls Of

Windows Overlooking Central Park. Located In Columbus Circle’s Time Warner Center, Mandarin Oriental, New York Is In An Idyllic Location Just Steps Away From World-Class Dining, Shopping And Entertainment, Including The Broadway Theater District, Lincoln Center, Central Park, Jazz At Lincoln Center And The Time Warner Center’s Collection Of Upscale Retail Shops And Restaurants.

About Mandarin Oriental Hotel Group

Mandarin Oriental Hotel Group Is The Award-Winning Owner And Operator Of Some Of The Most Luxurious Hotels, Resorts And Residences. Having Grown From A Well-Respected Asian Hotel Company Into A Global Brand, The Group Now Operates, Or Has Under Development, 43 Hotels Representing Almost 11,000 Rooms In 24 Countries, With 20 Hotels In Asia, Nine In The Americas And 14 In Europe, Middle East And North Africa. In Addition, The Group Operates Or Has Under Development, 15 Residences At Mandarin Oriental Connected To Its Properties.

Hotels & Culinary ASIA | May-June 2015 | 33

IHG Expands Middle East Presence across Three Countries

Signings include second Hotel Indigo in Dubai and double deal in Kuwait agreements, together with Holiday Inn Cairo Maadi which opened last year, will see IHG manage a total of more than 1,000 rooms across three brands with the Bukhamseen family: InterContinental, Crowne Plaza, and Holiday Inn.

Saudi Arabia

InterContinental Hotels Group (IHG) announced four new signings across four brands last week, marking its continuous expansion across the Middle East: InterContinental, Crowne Plaza, Holiday Inn and Hotel Indigo. The signings will see the hotel company grow its presence by about 600 rooms across the UAE, Kuwait and Saudi Arabia over the next three to five years.

UAE Together with leading real estate developers Diamond Developers, IHG will open the second Hotel Indigo in the UAE. Due to open in 2017, the 170-room Hotel Indigo Dubai The Sustainable City will be part of Dubai’s first sustainable integrated development. The hotel will be a Net Zero energy building, where 100 percent of its energy needs will be met by solar power.

All waste water produced by the hotel will be recycled, and all material waste will be sorted at source and then recycled. A solar powered shuttle bus transportation

service will be available to guests of the hotel, ensuring they are wellconnected to Downtown Dubai.

This will be the third Hotel Indigo in the Middle East, joining the recently signed Hotel Indigo Dubai Business Bay and Hotel Indigo Riyadh King Abdullah Financial District in the Kingdom of Saudi Arabia which is set to launch the brand into the Middle East next year.

Kuwait IHG also further strengthened its 30-year relationship with the Bukhamseen Group in Kuwait with a multi-deal signing. Under the management agreement between IHG and Al Baraka General Trading and Contracting Company, owned by leading Kuwaiti conglomerate Bukhamseen Holding Group, IHG will manage a new 120room InterContinental hotel and 232-room Crowne Plaza hotel in Farwaniya, Kuwait; whilst the existing Crowne Plaza Kuwait will be converted into a 336-room Holiday Inn. In addition, a 20-year renewal was signed for the 189-room Holiday Inn Kuwait Salmiyah. The four

34 | May-June 2015 | Hotels & Culinary ASIA

Saudi Arabia continues to be a key market for IHG and this is demonstrated by the signing of a franchise agreement for the first Holiday Inn in Tabuk with DUR Hospitality Company (formerly Saudi Hotels and Resort Co or SHARACO). The 83-room Holiday Inn Tabuk is the first hotel to be developed under the master development agreement (MDA) inked between IHG and DUR Hospitality Company last year. The company’s third Holiday Inn hotel in the development pipeline in Saudi Arabia, Holiday Inn Tabuk will join the 10 Holiday Inn hotels currently open in the country when it opens later this year.

Pascal Gauvin, Chief Operating Officer, India, Middle East & Africa, IHG said: “We are growing stronger than ever in the Middle East and we are absolutely focused on continuing to strengthen our brands’ presence here. We are delighted to have announced some great additions to the IHG family in the region and this is an achievement made possible only with the support of our partners.

We look forward to working closely with Diamond Developers, the Bukhamseen Group and DUR Hospitality Company to deliver great guest experiences in some truly excellent hotels when they open in the region.”

IHG has 75 properties open across five brands in the Middle East:

InterContinental, Crowne Plaza, Holiday Inn, Holiday Inn Express, and Staybridge tSuites, with an additional 25 hotels due to open over the next three to five years.

In the UAE, IHG has 18 hotels open across five brands: InterContinental, Crowne Plaza, Holiday Inn, Holiday Inn Express, and Staybridge Suites, with another 10 hotels in the development pipeline.

IHG is the largest international hotel company in Saudi Arabia with 25 properties (5,900 rooms) open across three brands: InterContinental, Crowne Plaza and Holiday Inn. The company has eight further properties in the pipeline due to open in the next three to five years, including Hotel Indigo Riyadh King Abdullah Financial District (KAFD) which will be the first Hotel Indigo property in the Middle East.

There are currently 11 Holiday Inn hotels in Saudi Arabia and two hotels in the development pipeline, including Holiday Inn Makkah: the largest Holiday Inn in the world with 1,238 rooms. Globally, there are nearly 1,200 Holiday Inn hotels (over 220,000 rooms) open around the world, with an additional 267 hotels (nearly 53,000 rooms) due to open in the next three to five years.

IHG currently has three hotels open across two brands in Kuwait: Crowne Plaza and Holiday Inn. The company has one hotel in the pipeline: InterContinental Kuwait Downtown, which will mark the launch of the InterContinental brand in the marke

Engadin St. Moritz welcomes you to be a part of world class events in the Alps St. Moritz, located in the Upper Engadin observes dry, sparkling “champagne climate” and plenty of sun shine almost throughout the year that makes it ideal for hosting world-class events, exceptional leisure and sporting opportunities, chic shopping and fabulous culinary experience.

Visit the Engadin for unique once-in-a-lifetime experiences by being a part of the local traditions, culture and legacy that can be observed in occasions and events celebrated here. The summer events are sure to have you dazzled and cheering with enthusiasm: 22nd British Classic Car Meeting: Since 1994, around 200 classic cars from the brands Rolls-Royce, Bentley, Aston Martin & Lagonda, Jaguar & Daimler, Austin-Healey & Healy have met each year in July in St. Moritz for touring, regularity test (rally) and the “Concourse d’Elégance”. In the “Open Class”, a limited number of classic vehicles from other British companies, year of construction 1960 or earlier, are allowed to take part in the British Classic Car Meeting St. Moritz

by invitation. This distinguished gathering of vintage cars from Great Britain is a celebration of highclass elegance with a backdrop of the Engadin Valley. http://www. engadin.stmoritz.ch/sommer/en/ news-events/topevents/britishclassic-car-meeting-en/ When: Every day 10 – 12 July, 2015 Festival Da Jazz: The highest-altitude club-based jazz festival in Europe has evolved over recent years into one of the gems of the calendar. Stars and rising stars alike bring blue notes to the legendary Dracula Club, whose relaxed welcome has made it a cherished rendezvous for legendary jazz performances.

Famous artists performing this year such as Stefano Bollani, Dianne

Reeves, Charles Lloyd Quartet, Bobby McFerrin and many more will make magic come to life in the midst of the Alpine boulevard. http://www.festivaldajazz.ch/ When: 9 July-9 August, 2015 5th La Tavolata: St. Moritz invites families from across the world to be a part of the longest table in the Alps! Sunday is entirely devoted to the 400m-long wooden table set up in the pedestrian zone in the heart of St. Moritz. A wide and colourful range of culinary delights and two stages invites all alike to dine in style.

Guests can join in and be a part of the celebration! http://www. engadin.stmoritz.ch/sommer/en/ news-events/topevents/tavolataen/ When: 26 July, 2015

Hotels & Culinary ASIA | May-June 2015 | 35

InterContinental Dubai Marina opens in the heart of Dubai’s newest lifestyle hub

Dubai’s newest hotel brings the elegance and glamour the InterContinental brand has been renowned for since the first hotel opened in 1946

36 | May-June 2015 | Hotels & Culinary ASIA

InterContinental Hotels Group (IHG) announces the opening of InterContinental Dubai Marina, a 132 guest room luxury hotel with 196 fully serviced InterContinental Residential Suites in the centre of one of Dubai’s most popular and vibrant neighbourhoods.

The hotel is a showcase of cutting edge design and décor, with bespoke modern art, design and sculptures throughout. With stunning views of the marina and nine restaurant and bars on offer, InterContinental Dubai Marina creates the perfect setting for guests to enjoy all that Dubai has to offer.

Part of the Bay Central development, situated in Dubai’s newest hub for contemporary lifestyle in the heart of Dubai Marina, the hotel is located within walking distance of the Dubai tram and metro, and local tourist attractions including Jumeirah Beach Road and The Walk on JBR, which offers a variety of restaurants and shops is only five minutes away.

The hotel is home to a collection of nine stylish restaurants, lounges and bars, setting it up to be one of the new hot spots of Dubai, including, YNot, a wine and tapas bar; Accents, a restaurant and deli serving up dishes from around the globe; as well as Ginter a gin bar with one of Dubai’s largest gin collections, Gallery Lounge and Urban Shisha Lounge.

The jewel in the hotel’s crown will be Marina Social restaurant - British, Michelin-starred chef, Jason Atherton’s first in the Middle East - which will open later in September 2015. The restaurant will also include an exclusive bar, The Social Room, with mixologists creating unique cocktails using an eclectic range of spirits from around the world, and will be host to one of the largest whiskey collections in the city.

in Dubai.”

The hotel’s outdoor swimming pool has panoramic marina views, and guests can also relax in the male and female spas. Gym facilities offer separate weight and cardio rooms accessible 24 hours a day for hotel guests.

The hotel features generous meeting spaces across nine meeting rooms, all of which enjoy natural daylight and have seamless integrated audio and visual technology, making it ideal for holding corporate and exclusive events.

Michael Martin, General Manager, InterContinental Dubai Marina said: “My extraordinary team of professionals will bring our renowned InterContinental service and ambiance to one of the most exclusive neighbourhoods, Dubai Marina. The hotel’s unique personality will allow guests and residents alike to enjoy a vibrant new location.

“With our diverse range of worldclass restaurant & bars venues, we will bring a new vibe to the Dubai Marina, giving the city’s discerning diners the opportunity to experience some of the best flavours from around the world, all year round. We are confident InterContinental Dubai Marina will be the place to see and be seen

Pascal Gauvin, Chief Operating Officer, India, Middle East & Africa, IHG, said: “InterContinental Dubai Marina is bringing the InterContinental brand to the next level; contemporary, glamour with great modern art touch and travel stories - the first of a new generation of InterContinental Hotels to open in the coming years. IHG’s luxury hotel offering, along with this worldwide reputation we have a high set of standards reflected throughout the new InterContinental Dubai Marina.

The cosmopolitan marina setting gives us the opportunity to attract visitors residing locally as well as international guests.

“Dubai’s tourism market is expanding at a rapid pace so it is important to ensure our luxury properties can accommodate all of our travellers varying needs. We are confident that with its unique cosmopolitan design, eclectic food and beverage offering and first class service, InterContinental Dubai Marina will become one of the city’s favourite spots attracting residents in the Middle East and visitors from around the globe.”

InterContinental Dubai Marina is the fourth InterContinental property in the UAE after the iconic InterContinental Abu Dhabi and

Hotels & Culinary ASIA | May-June 2015 | 37

InterContinental Dubai Festival City, and InterContinental Residence Suites Dubai Festival City.

IHG currently has 18 hotels open in the UAE across five brands: InterContinental Hotels & Resorts, Crowne Plaza Hotels & Resorts, Holiday Inn Hotels & Resorts, Holiday Inn Express, and Staybridge Suites. The company has another 10 hotels due to open in the next three to five years, including InterContinental Abu Dhabi Grand Marina and Crowne Plaza Dubai Marina in 2016, and Hotel Indigo Dubai Business Bay, the first Hotel Indigo in the country.

IHG has 79 properties in the Middle East, with an additional 26 hotels in their development pipeline.

The InterContinental Hotels & Resorts brand has close to 180 hotels located in more than 65 countries, and 50 hotels in the pipeline.

38 | May-June 2015 | Hotels & Culinary ASIA

How to help staff empathize with guests

To ensure frontline staffers care about guests, make sure they understand the various situations that play out on the other side of the front desk.

• • •

Not everyone stays at a hotel for fun or leisure.

Empathy is the key to an authentic guest experience.

One simple way to encourage empathy: During meetings, discuss why guests might be visiting your hotel.

With all of the online guest reviews and social media postings available to prospective guests these days, it seems like the walls of our hotel lobbies are made of glass and that the service provided within is transparent for all to see.

Personally, I think this has caused the hotel industry to focus more than

By Doug Kennedy, Columnist,HCA magazine and the President of the Kennedy Training Network, Inc.

ever on guest service excellence, which is certainly a good thing.

Yet many hotel managers I encounter are frustrated that their guest service training is not leading to an improvement in

guest surveys nor TripAdvisor rankings. Perhaps this is because too many hotel training programs are still teaching hospitality as if it were the summation of a series of communications techniques: Smile at the guest, maintain eye contact,

Hotels & Culinary ASIA | May-June 2015 | 39

use their name three times—and they will all leave the front desk happy Right?

True hospitality superstars know that while delivering hospitality requires good communications skills, it also takes more.

Guests are at the core of hospitality The real spirit of hospitality is centered on caring about as well as caring for the guest. When colleagues care for the guest, they take care of their fundamental needs for clean, comfortable and safe shelter. Yet when they care about the guest, they are able to provide for their needs on a deeper, more humanistic level.

Most guests can sense when they are encountering a service provider who is simply going through the motions and using scripted messages that mask an attitude of indifference. Kind of like the waiter who comes by to clear a plate of nearly un-touched food and asks: “How was your dinner, good?” prompting most of us to simply agree and say, “It was good.”

Most of us leave and never return; some will take their complaint elsewhere such as to Yelp or Facebook.

When you read negative reviews and guest surveys, 40 | May-June 2015 | Hotels & Culinary ASIA

most guests say something like, “What went wrong was this, but what was really upsetting is that no one seemed to care about our situation.”

To ensure frontline colleagues care about as well as for guests, make sure they can empathize and understand the various situations, stories and circumstances that play out daily on the other side of the front desk, the other end of the phone call and the other side of the guestroom doors.

Of course it is ideal to just hire staff who can personally relate to your guests or who otherwise possess the emotional intelligence to imagine what it might be like for others. Yet realistically, it is difficult to find candidates who have enough life experiences to do so on their own. Instead, make sure your guest service training program helps them gain insights into what guests are going through daily.

If they’ve not been asked to think about it, most frontline colleagues view travel as being fun, exciting or even glamourous whether it is business or leisure. To those who have not lived out of a suitcase, it might seem desirable to have someone on hand to make up your bed, serve you a meal and to wash your dirty dishes. If your only experience of leisure travel has been going on family vacations as a youth, it is difficult to imagine the stress that your parents might be feeling to have fun while on a vacation that got off to a rocky start or that is going way over budget.

Here are some suggestions for conducting guest empathy training for your frontline colleagues: 1. During meetings, discuss the diversity of reasons why guests might be visiting your hotel.

For resort markets, this might include family vacations, reunions and birthdays, but also memorial

For hotels serving mostly a corporate clientele, talk about the pressure to produce while on the road that business travelers might have, the need to get the contract signed, the deal closed or the problem resolved.

2. Ask colleagues to think about the more somber reasons why guests might be visiting. That it is not always for a wedding; it might be to attend a funeral. If you have medical centers nearby, it might be to receive treatments or tests or to visit family in the hospital.

3. Focus also on the good times being enjoyed and the “once in a lifetime” events, such as special milestone birthdays and events such as baby showers, Bar Mitzvahs and christenings. services, the first trip without a grandparent or even a “bucket list” trip for someone with a bad diagnosis.

Explore how badly a family might need this vacation, to have time together, in today’s over-scheduled lifestyle of the typical two-career household.

4. Challenge colleagues to ask guests what’s bringing them to town during registration and then to report back to the next meeting what they found out.

5. Hold a brainstorming session regarding all of the challenges guests might encounter en route to the hotel, such as airline travel delays, uncomfortable airplane seats and traffic nightmares. Then talk about how the front office team in particular has a unique opportunity to turn things around for guests once they arrive.

Doug Kennedy is Columnist to HCA magazine and the President of the Kennedy Training Network, Inc. a leading provider of customized training programs and telephone mystery shopping services for the lodging and hospitality industry. Doug continues to be a fixture on the industry’s conference circuit for hotel companies, brands and associations, as he been for over two decades. Since 1996, Doug’s monthly hotel industry training articles have been published worldwide, making him one of the most widely read hotel industry training writers.

Hotels & Culinary ASIA | May-June 2015 | 41

By Doug Kennedy, Columnist,HCA magazine and the President of the Kennedy Training Network, Inc.

How to bring out the best in staff, guests When we bring out the best in others it also brings out the best in our own personalities and makes for more pleasant guest interactions.

W

e need to train staff that it is their job to focus on bringing out the best side of personalities.

When we train our staff to stay on point, our guests will have a better day that sets the tone for a better overall stay. Come into work with a positive attitude, and greet everyone you encounter warmly and sincerely. - See more at: http://www.hotelnewsnow. com/article/15877/How-to-bring-out-the-best-in-staffguests#sthash.JCJcgk32.dpuf As we have explored in previous articles, many of those who staff our front desks and other operational positions tend to view travel as being fun, exciting and glamourous.

Yet, the travel experience can bring out the worst side of even the nicest guests’ personalities, and on top of that the very reason for travel is not always pleasant.

For every guest in town for a wedding there is another visiting for a funeral; for every business traveler in town to hire staff for an expanding company, there is another 42 | May-June 2015 | Hotels & Culinary ASIA

there to terminate a colleague, settle a lawsuit or close a branch.

In addition to helping our staff better empathize and understand the real-life experiences being played out daily on the other side of the front desk, it is also important to make it a daily mission to bring out the best in others we encounter.

Whereas in it should be a service provider’s job to bring out the best in the guest or customer, most that I encounter seem to read my mood and react accordingly.

Most often I try to be the upbeat, gregarious customer, and I usually receive great customer service from everyone I encounter. But sometimes I find myself distracted,

disconnected and otherwise out of sync; in these cases I find that I am processed by the service provider like a widget on the assembly line in a factory.

Instead, we need to make it the mission of our service providers to bring out the best in everyone they encounter; to turn things around for even the detached and seemingly cranky individuals.

Truth be told, there is a certain percentage of people in the world who always come across as polite, always friendly and understanding, even when encountering problems. Even when something really bad happens, such as inadvertently checking them into an occupied room, they come back

place and order the same items, then we take time to talk about the past week and I catch up on his Instagram postings. The entire staff knows us by name and even memorizes our order. Can you imagine how embarrassing it was when my card declined?

Now this has happened to me fairly regularly, especially after an intense period of travel when I often find myself in as many as eight cities in 10 days; I’m sure they cannot imagine a real person travels that much. Being admittedly upset, I called my bank and I’m sure I sounded a little gruff and frustrated when I barked out, “Why did my card decline?”

to the front desk and say “Hello again, really sorry to have to bother you, but when we got to the room there were already guests in there.

Hate to be such trouble but do you mind switching us?”

I estimate these to be about 5% of the general population; it seems nothing can shatter their happiness and wellbeing. I call these the “VNPs” meaning the Very Nice People.

As many a wise man has said, there is a great balance in the universe.

For sunrise there is sunset, for spring there is fall, and for every VNP there is also the complete opposite set of personalities; I simply refer to these as the “NVNP’s” meaning the Not Very Nice People.

These are the individuals whom we can never seem to satisfy; no matter what we do they will never be happy. You offer to comp a breakfast and they want a comp room; you offer to comp

their room and they want you to comp all charges. Now wouldn’t it be nice if our caller ID systems identified these people when they phone in to book? Then our agents could see “NVNP calling on line 1” and answer “Hello? Hellooo? Sorry, can’t hear you!” Or we could put a cookie on their computers that would cause them to find us sold out when they go to book online.

There is just one problem with these fantasies though; we would then lose 5% of our revenues. As most finance managers know, this might represent the difference between actually making a small profit at the end of the tax cycle versus breaking even. In other words, we need their business, too.

The solution What we really need to be doing is training our staff to be thankful for the VNPs out there and celebrate them every day, and at the same time to be accepting of our share of the NVNPs. After all, without the

latter we would not appreciate the former.

Most importantly, we need to train them that it is their job to focus on bringing out the best side of the personalities of the 90% of us who fall somewhere in between. Catch us on the right day, say the right things to start guest interactions, and you can bring out the best of our personalities. Alternatively, make the wrong remark on the wrong day and you just might trigger a negative reaction that makes us upset, frustrated and angry.

If we are honest with ourselves, most of us will admit we fall into the 90% in the middle; I know I do.

A perfect example happened to me recently when I had a problem with my Mastercard debit card. I was out to lunch with my teenage son Adam at our favorite Mexican restaurant that we go to nearly every Sunday; as part of our routine we go to the same

Yet, my service provider stayed on point. He maintained his pleasant attitude and tone of voice. He proceeded to calmly ask if I had taken out $500 at the ATM each day for the least three days, which I had not. My card had been skimmed! All of the sudden I transformed back into the “VNP” mode and began thanking him profusely for looking out for me.

As in this example, when we train our staff to stay on point, to rise above the negativity and to always make it their job to turn things around, our guests will have a better day that sets the tone for a better overall stay. They will be more likely to give us positive guest reviews and to make social media postings about us.

Yet, this is also self-serving; when we bring out the best in others it also brings out the best in our own personalities. Come into work with a positive attitude, greet everyone you encounter warmly and sincerely, express empathy for and an understanding of what guests go through, and you will spend the vast majority of your day meeting nice, wonderful human beings we call guests. v

Hotels & Culinary ASIA | May-June 2015 | 43

Is It Time To Update Your Hotel Sales Training Program?

- By Doug Kennedy

If you could put a hotel sales manager from the 1990’s into one of those time machines such as H.G. Wells wrote about, they would find that the sales office of today is a completely foreign environment. Gone are the pink message pads waiting on their desks with names and numbers of voice inquiries, long since replaced originally DID lines and voicemail boxes, then by fax machines, and finally nowadays by email.

Doug Kennedy If you could put a hotel sales manager from the 1990’s into one of those time machines such as H.G. Wells wrote about, they would find that the sales office of today is a completely foreign environment. Gone are the pink message pads waiting on their desks with names and numbers of voice inquiries, long since replaced originally DID lines and voicemail boxes, then by fax machines, and finally nowadays by email. Also gone are most of the sales administrative staff, along with their IBM Selectric typewriters, their Pitney Bowes postage rooms with outgoing proposal packets and even most of the copy machines. Our time-traveling salesperson would be shocked that they have to do more typing than talking these days. Also missing are the meeting planners sitting in the reception areas waiting for a site inspection.

Instead they would find themselves spending much of their day dealing with electronic communications and playing catch-up in their email boxes.

Borrowing a term from my friends in the military who speak of “mission creep,” I would call what hotel sales departments have 44 | May-June 2015 | Hotels & Culinary ASIA

experienced in the last 10-12 years as being “electronic process creep.”

As a result, today’s sales managers face a virtual tidal wave of electronic communications hitting them from numerous devices.

Whereas a sales manager from the past might have rejoiced at seeing a stack of pink message pad notes when returning from lunch, today’s salespeople face an overwhelming stream of electronic inquiries.

With the increased use of third party meeting planners, they often receive more than one inquiry for the same piece of business. At the same time the ability of planners to inquire at a long list of properties with a single click at an electronic service such as CVENT, Starcite, and a host of sources such as CVB’s other destination marketing groups, versus contacting a much smaller list due to the time it would take to call or send separate emails,

has caused what I call “Hotel Sales Lead Fatigue.”

To make matters worse, many hotels cut back on sales support staff and conference coordinators during the last downturn and have yet to replace them. Therefore hotel sales managers also find themselves more bogged down than ever servicing events they have already booked. Rather than carving out time for prospecting, they find themselves responding to emails a planner fires off on a whim or to text messages coming through at all hours.

While many sales superstars are still managing to keep up by working longer hours, conducting business everywhere from smartphones, and working at home after hours, many others are failing to respond to inquiries, not offering alternative dates when sold-out, and replying to inquiries with generic

correspondence.

Yet as all this “electronic process creep” has taken place, it seems that few hotel companies have updated their hotel sales training programs. Instead, newly hired salespeople are sent to attend three day classes that focus on topics that were much more relevant in the past than in the present. I spoke with one seasoned hotel sales manager who told me that in the last two years she has been to no less than four sales training workshops and all focused entirely on making in-person sales presentations, while she rarely ever gets to meet the decision makers in person anymore.

If you have not done so recently, maybe it is time to audit your current hotel sales training program and to make sure it is providing your salespeople with the tools they need to succeed in today’s new environment.

What should sales training focus on these days?

Whereas in the past hotel sales training focused mostly on people skills needed for interpersonal sales communications, today’s training needs to be address a much broader range of skill sets. Salespeople of today need to develop a rare combination of both creative and analytical thinking skills. Some salespeople are the stereotypical “left brain analytical thinkers” who focus only on the processes of electronic communications.

These people are quick to respond to inquiries but their communications come across as impersonal and generic.

They miss opportunities to make their hotel stand out from the competition. Other salespeople are skewed towards being the “right brain creative types” who take the time to connect with customers by phone and to send personalized sales collateral. However many of these types are very disorganized and do a poor job at managing the flood of leads they face daily. They also fall short at follow-up.

Sales training today needs to focus both on process and on people skills. At KTN our hotel sales training addresses both topic areas with equal emphasis, helping people make the best use of whatever sales tracking and lead management systems they have in place, while also training them on practical and easy ways to stand out from the competitors at all steps in the sales cycle. Here are some questions to ask yourself as you review your hotel’s sales training agenda and workshop content.

- Does my sales training help my people understand how to best organize their lead steam processes? Is it integrated with the technology systems we have in place?

- Do we emphasize how to sort and prioritize incoming leads and to determine if it is a good fit?

- Do we help them manage the sometimes overwhelming amount of electronic communications?

- Does our sales training show our people how to stand out from all of the other hotels that are responding electronically?

- Do we encourage some “old school” methods such as making phone calls and sending handwritten notes?

- Do we train people on skills that match they processes they actually can use, such as how to best use online meeting tools when site visits are not possible?

- Does our training address the fact that the meeting planner has most likely already seen our online pictures and read the lists of features, and therefore benefit selling to “narrate the pictures” is more important than ever before?

- Do we emphasize the use of innovative sales follow-up tools such as Skype video messages and video emails?

When it comes to hotel sales, its easy to stand out from the competition these days. Make sure your hotel sales training gives your team the tools to be not only the most efficient in responding, but also the most creative and most personalized people to deal with at each step in the sales process.

About Doug Kennedy Doug Kennedy is President of the Kennedy Training Network, Inc. a leading provider of customized training programs and telephone mystery shopping services for the lodging and hospitality industry and a regular columnist to this magazine. Doug continues to be a fixture on the industry’s conference circuit for hotel companies, brands and associations, as he been for over two decades. Since 1996, Doug’s monthly hotel industry training articles have been published worldwide, making him one of the most widely read hotel industry training authors in the world. He is the author of Still On The Road to Sales and Guest Service Excellence. Visit KTN at: www. kennedytrainingnetwork.com or email him directly: doug@kennedytrainingnetwork. com Hotels & Culinary ASIA | May-June 2015 | 45

Hotel Indigo Set to Debut in the UAE

First Hotel Indigo property to open in Dubai’s vibrant Business Bay neighbourhood

46 | May-June 2015 | Hotels & Culinary ASIA

InterContinental

cornerstone of the brand.

“When complete in 2017, we

An all-day dining restaurant,

are confident Hotel Indigo Dubai

Hotels Group (IHG) announced the launch of its

delicatessen, specialty restaurant

Business Bay will be one of the

boutique hotel brand Hotel Indigo in the UAE with the

and bar will provide guests and

preferred hotels amongst travellers

signing of a management agreement with Sunflower

locals with a great neighbourhood

to Dubai, whether they visit on

FZE for a new, meticulously designed 285-room Hotel

dining destination in the heart of

business or leisure,” he added.

Indigo in Dubai.

Dubai’s Business Bay. The rooftop pool terrace, lounge, bar and

Jitendra Bhatia, Director, Sunflower

Located in the upcoming Business Bay District – a

restaurant will also provide relaxing

FZE added: “Dubai as an

large, master-planned, mixed use community – and a

spaces for guests to unwind in.

investment market has evolved

stone’s throw from the world renowned Burj Khalifa,

On entering the hotel, guests will

tremendously over the four

The Dubai Mall and the emerging Design District,

be swept into the high energy

decades since we have been

the hotel’s design, food & beverage, amenities and

vibe of Dubai Creek, which passes

here. Travel and tourism has picked

services will reflect the area’s vibrant business, cultural

through Business Bay, as they are

up pace and we are looking at a

and high-end residential community.

greeted by a large interactive map

growing service economy which

of the Creek. Guests will also feel

is in need of more hotel rooms to

Featuring an infinity edged pool boasting unparalleled

the palpable buzz of The Dubai

cater to a rising proportion of GCC

views of the world’s tallest building, a fitness centre

Mall with the hotel’s statement

and international travellers. This is

and meeting space, the hotel is set to cater to well-

window displays reflecting art

our first foray into the hospitality

travelled guests looking for a unique and individual

installations and an electronic

space and IHG was a natural

hotel experience combined with exceptional facilities,

screen featuring fashion shows and

choice when we were looking

dining and great service. This is exactly what Hotel

local Dubai happenings.

for a reputable hotel company to partner with. We are very pleased

Indigo provides – the style and flair of a boutique hotel with the reassurance and quality that a leading

The philosophy of bringing the

to be developing the first Hotel

hotel group offers.

local neighbourhood into the hotel

Indigo in the UAE and look forward

extends to the uniquely designed

to developing a great and inspired

Hotel Indigo is IHG’s boutique brand and each

suites which will take inspiration

hotel experience for our guests.”

Hotel Indigo property is designed to reflect the local

from the Dubai Design District

neighbourhood it is located in. From the design of

which celebrates fashion, art and

IHG currently has 18 hotels open

the building to the hotel’s artwork and locally-inspired

design.

in the UAE, with another 10 hotels due to open in the next

menus, each Hotel Indigo property is unique to its surroundings, so no two are the same. In addition,

Pascal Gauvin, Chief Operating

three to five years. Hotel Indigo

guests can look forward to immersing in stories

Officer, India, Middle East & Africa,

Dubai Business Bay will be the

of the neighbourhood through creatively crafted

IHG, said: “Hotel Indigo is one

first Hotel Indigo in the UAE and

spaces reflecting the area’s vibrant heritage – a key

of the fastest growing boutique

second in the Middle East, joining

hotel brands in the world and we

Hotel Indigo Riyadh King Abdullah

know our guests love the unique

Financial District in the Kingdom of

neighbourhood story each Hotel

Saudi Arabia which is set to open

Indigo property is designed to

in 2016. The company opened the

reflect. As one of the fastest

first hotel under the brand in South

growing cosmopolitan cities in the

East Asia – Hotel Indigo Bangkok

world, it has always been our plan

Wireless Road – earlier this year.

to bring Hotel Indigo to Dubai and we are honoured to have been

There are currently 62 Hotel Indigo

selected to partner with Sunflower

hotels around the world and 62

FZE to develop their first hospitality

hotels in IHG’s global pipeline due

project – and under the Hotel

to open in the next three to five

Indigo brand.”

years.

Hotels & Culinary ASIA | May-June 2015 | 47

Molson Coors Acquires Mount Shivalik Breweries Ltd. - Molson Coors expands its Northern presence in the fast growing Indian beer market and creates new opportunities to introduce Molson Coors brands in India - Molson Coors to gain control of two new breweries with a total capacity of 600K hectolitres, as well as a leading regional strong beer brand, Thunderbolt - Rajiv Bali to continue with the company as Chairman Emeritus Molson Coors Brewing Company (NYSE: TAP; TSX: TPX) recently announced that its wholly owned subsidiary, Coors Brewing Company d/b/a Molson Coors International (MCI), has acquired Mount Shivalik Breweries Ltd. (MSBL). As part of the transaction, MCI acquired MSBL’s entire brand portfolio, including the leading strong beer brand, Thunderbolt, and assumes direct control over brewing operations in Haryana and Punjab, as well as distribution for Thunderbolt in Bihar. Terms of the transaction were not disclosed and all required regulatory approvals have been received. The entity will continue to be called Mount Shivalik Breweries for a period of time.

This transaction builds on an existing contract brewing and distribution partnership between the two companies that was initiated in early 2013.

“We are very pleased to be deepening our partnership with Mount Shivalik, which has always been based on shared values and business ambitions,” said Kandy Anand, President and CEO of MCI. “The Bali family has run a very successful business over the last 40 years powered by a strong 48 | May-June 2015 | Hotels & Culinary ASIA

brand portfolio and dedicated employees. This transaction allows us to build an even stronger foundation on which to expand that proud tradition. With our combined resources, brewing expertise, brand portfolio and a focus on quality and innovation, we are confident that MSBL’s reputation for delighting India’s beer drinkers will only grow going forward.” t

Anand continued, “With the added brewing capacity, increased distribution channels, as well as the passion and skill of MSBL employees, we believe the strategic benefits of this transaction are abundant and clear. We are also very excited about the increased momentum the addition of Thunderbolt will bring to Molson Coors brand portfolio as we build our business in India, the world’s fastest growing beer market.

Mr. Rajiv Bali, Chairman Emeritus of MSBL, added, “We are fortunate to have a strong partner in Molson Coors, a leading global brewer with a proven track record for building and growing iconic brands around the world. At Mount Shivalik, we are also proud of our reputation for delivering high quality beer brands. Together with Molson Coors, we will have a powerful combination of industry leading brewing expertise, brand reach and operational efficiency that will allow us to grow our brands even further in India.”

“We are excited about the opportunities this partnership will bring for Molson Coors India. It is in line with our strategy to grow our regional brand portfolio,” said Mr. Ravi Kaza, President Molson Coors Cobra India.

Molson Coors entered India in June 2011, when the company purchased a controlling stake of Cobra India, thereby creating the joint venture Molson Coors Cobra India. Molson Coors Cobra maintains one brewery in Bihar, where it has secured a strong share position through the strength of its brand portfolio led by Iceberg 9000, King Cobra, Royal Brew and now ThunderBolt. In early 2013, Molson Coors Cobra and MSBL entered into a contract brewing and distribution agreement whereby each party would brew and distribute each other’s brands in their respective markets. Mount Shivalik Brewing Ltd. maintains brewing operations in Punjab and Haryana with combined brewing capacity of 600K hectolitres and has a strong brand presence across a number of northern states in India, including Punjab, Haryana, Jharkhand, Bengal and UP. MSBL will be headquartered in Chandigarh and operate as a separate entity from Molson Coors Cobra with a separate governing board. The MSBL leadership team will be led by Ravi Kaza.

About Molson Coors Brewing Company Molson Coors Brewing Company is a leading global brewer delivering extraordinary brands that delight the world’s beer drinkers. It brews, markets and sells a portfolio of leading premium brands such as Coors Light, Molson Canadian, Carling, Staropramen and Blue Moon across The Americas, Europe and Asia. It operates in Canada through Molson Coors Canada; in the US through MillerCoors; across Europe through Molson Coors Europe; and outside these core markets through Molson Coors International.

The company has been listed on the Dow Jones Sustainability World Index for the past four years and was named global Beverage Sector Leader in 2012 and 2013. Molson Coors is constantly looking for ways to improve its Beer Print. For more information on Molson Coors Brewing Company visit the company’s Web site, http://molsoncoors.com Mount Shivalik Breweries Ltd. Established in 1972 and promoted by the Bali family, the MSBL is a significant player in the strong beer segment in India. MSBL is a pioneer in the brewery business in India and was the first in the country to launch a strong beer in 1984 under the brand name Thunderbolt. Thunderbolt has significant brand recall in the strong beer segment in India with market leading positions in Punjab, Haryana and Chandigarh. The brand has been recognised internationally for its quality. MSBL has two breweries - one in Haryana with a capacity of 0.25 million HL and the other one at Bankarpur, Punjab with a capacity of 0.35 million HL. In 2010, the company launched canned beer after a can packing facility with capacity of 21,000 cans per hour was set up in Bankarpur Brewery in Punjab.

Hotels & Culinary ASIA | May-June 2015 | 49

Post Show Report HOFEX 2015 Achieved Tremendous Success!

HOFEX 2015 had come to a successful closing on 9 May! Delivered a bigger show in size with 5 new highlights in this edition, HOFEX 2015 drew a total of 38,053 trade buyers during the 4-day show, of which 26.97% came from overseas, to source from 2,418 exhibiting companies from 57 countries and regions.

The Asia’s first prime meat tradeshow – Meat @ HOFEX - is highly rated by the industry and had captured a lot of attentions. With the expansion of the show floor and exhibit variety, we saw 14,341 buyers, accounting for 37.69% of total visitors, visited HOFEX 2015 for 2 days or more.

Heartfelt thanks to our exhibitors, buyers, sponsors and supporting organisations who contributed to the triumph of this record-breaking event!

Hotels & Culinary ASIA | May-June 2015 | 51

Origins of Buyers - Total of 38,053 buyers

157

4,273

232

44

1,294

27,790

801

347 2,216

52 | May-June 2015 | Hotels & Culinary ASIA

875

Meat @ HOFEX Created the Benchmark for Prime Meat Event HOFEX launched Asia’s First Prime Meat Tradeshow – Meat @ HOFEX – this year, which had generated a great deal of attention and accolades for being the pioneering meat event. It was a magnet for industry buyers who would like to source the top-notch meat product worldwide and learn more about the skills and knowledge of butchery and meat handling.

Congratulations to Mr Pang Kin Wan from Beef Speciality Store Tajimaya Ltd, who was crowned the highly sought-after title of The Best Butcher in the Butchery Skills Challenge - firstly held in the world-renowned Hong Kong International Culinary Classics.

The 1st ACE Awards Represent Innovations in the Industry The debuted ACE Awards – Asian Catering Equipment Awards, co-organised with the Foodservice Consultants Society International (FCSI), had its award ceremony held on 6 May in Hall 1A, where gathered some leading suppliers and manufacturers of catering equipment in the region. The event aimed to recognise the greatest minds designing and producing kitchen equipment that improve efficiency, lower costs, and reduce negative impacts on the planet.

The Best of the Best Award was given to Adande Matchbox with Hydrocarbon (Manufacturer: Adande Refrigeration, Exhibiting Company: Oriental Engineering Co Ltd), which was also the winner of the Heavy Overall Design & Innovation Award.

Hotels & Culinary ASIA | May-June 2015 | 53

Hong Kong Café of the Year Crowned the Best Café in Town Sure to be among the most popular destinations once again was the Grand Barista Championship (GBC); together with the Grand Latte Art Championship (GLC) and the first Coffee n Food Challenge (CnF), in which contestants must brew up the perfect coffee to pair with a selection of confectionaries, which gave an interesting test to the baristas’ taste buds and coffee knowledge, and had taken the coffee industry in Hong Kong to a new level.

The first Hong Kong Café of the Year, the café that achieved the overall highest scores of the three competitions, went to Segrafredo Zonetti Espresso, and their baristas Cherase Ng & Brian Cheng had also won the Champion of the GBC; while the Champion of the GLC and CnF went to Lux Wong from CoCo Espresso and Jonathan Fan, who joined as an individual, respectively.

Strongly supported by International Pavilions Across the 14 exhibition halls of the Hong Kong Convention and Exhibition Centre, these international exhibiting groups showcased the best from their countries, some even have more than one pavilions in the show! Many of them have already reserved their space in a bigger size for the 2017 show to be held on 8-11 May 2017!

54 | May-June 2015 | Hotels & Culinary ASIA

Government of India Regn. (RNI) NO.: DELENG/2014/56299