asian hotel
& Catering times Published since 1976
Vo\ue004 34 A\ue007g\ue
WRITING\u2019S ON THE BLACKBOARD Academia\u2019s answers to surviving the crisis
CAVIAR \u2013 THE COMEBACK KID Farmed eggs to lead a revival?
Chennai bandwagon International brands jump aboard
ho\ue005g Ko\ue005g sAR hK$50 c\ue002\ue003\ue005a RMb50 s\ue003\ue005gapor\ue001 s$15 Ma\ue004ay\ue006\ue003a RM30 T\ue002a\ue003\ue004a\ue005\ue000 bt300 R\ue001\ue006t of us$10 A\ue006\ue003a
E
Tara. Black Edition
r\u00e9 i e M d n u \u00e9 ir e M
d i t o r
\ u 2 M 0 1E 9s ss
a g E
W
elcome to a packed summer issueof the instability that could so easily scareOne relatively recent focus of international of your most useful hospitality visitors off. attention is the throbbing Indian metropolis On a far less sombre note, we look at read! of Chennai, manufacturing and technology On a sombre note, we record the pointlessthe signi\ue000cant impact on costs that hub, adopting tourism base and centre of religious loss of life at the JW Marriott and Ritz-Carlton,the latest in internet-based communications pilgrimage. The city is low on internationally Jakarta in a cowardly, futile attack carried outtechnology can achieve for you. Known as branded hotels but the next three years should VoIP, this has a big impact on the bottom linesee demand met by a rash of openings. for no stated purpose whatsoever. AHCT wishes you a pleasant summer. The glimmers of hope on this occasion for the back of\ue000ce and in potentially bringing guests back to using your telephone system are that fortunately the bombers were incompetent and the casualty count could rather than their mobile phone. The technology is also a reminder of what have been much higher, and also that the attack prompted a string of op-ed columnsa global enterprise the hospitality industry pointing to Indonesia\u2019s strengths as has an become. emerging democracy. There is little sign M\ue001\ue004cha
M\ue003\ue004\ue000\ue
MANAGING EDITOR Mischa Moselle
[email protected] DESIGN By Koon Ming Tang
[email protected] CONTRIBuTORS Sharmilla Chand Bruce Dawson Angela Glenn Zara Horner Christina Kautzky Ruth Williams ASSOCIATE PuBLISHER Sharon Knowler
[email protected] ADVERTISING SALES MANAGER Claire Sancelot
[email protected] CIRCuLATION ExECuTIVE Becky Chau
[email protected] CHAIRMAN JS Uberoi DIRECTOR Gaurav Kumar
endorseMents Hong Kong Hotels AssociAtion
AssociAtion o\ue000 internAtionAl
sHAngHAi
CONTENTS
V\ue009\ue007\ue00em\ue003
34
10
14
A\ue00e\ue005\ue00e\ue00c\ue00d
singApore
Hong Kong BAKery & con\ue000ectionery
tHe \ue000ederAtion
BAKing industry
o\ue000 Hong Kong
trAining centre
Hotel owners
Hong Kong MAitre d\u2019Hotel AssociAtion
singApore Hotel AssociAtion
MyAnMAr cHe\ue000s
MAlAysiAn AssociAtion
AssociAtion
o\ue000 Hotels
MAcAu Hotel AssociAtion
42
Hong Kong BArtenders AssociAtion
cluB MAnAgers AssociAtion Hong Kong
The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views o\ue001 the publisher or the publication. Whilst every e\ue001\ue001ort has been made to ensure the accuracy o\ue001 in\ue001ormation contained in this publication, no responsibilit accepted by the publisher, editors and sta\ue001\ue001, agents and contributors \ue001or omissions, typographical or printers errors, inaccur or changes howsoever caused. The editors reserve the right to edit any material submitted at their discretion. All materials published remain the property o\ue001 TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence should be addressed to The Editor, Asian Hotel & Catering Times, Room 1205-6, 12/F, Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong. Tel: (852) 2815 9111 Fax: (852) 2851 1933. Fantasy Print, Unit B 8/F, Tin Fung Industial Mansion, 63 Wong Chuk Hang Road, Hong Kong All rights reserved (c) 2009 Thomson Press Hong Kong Ltd
Media Transasia (India) Ltd 1, A & B, Diamond House, 35th Road, Linking Road, Bandra West, Mumbai - 400 050 Tel: 91 22 26053702-06 Fax: 91 22 26053702-06 Email:
[email protected] Contact: Mr. Xavier Collaco
ITALY Ediconsult Internazionale s.r.l. Piazza Fontane Marose, 3-16123 Genova Tel: +39 010 583684 Fax: +39 010 566578 Email:
[email protected] Contact: Mr Vittorio Negrone JAPAN Echo Japan Corporation Grande Maison Rm 303, 2-2 Kudan-kita 1-chome, Chiyoda-ku, Tokyo 102-0073 Tel: +81 3 3234 2064 Fax: +81 3 3263 5065 Email:
[email protected] Contact: Mr Ted Asoshina MALAYSIA Publicitas International Sdn Bhd. S 105, 2nd Floor, Centrepoint Lebuh Bandar Utama, Bandar Utama 47800 Petaling Jaya, Selangor, Malaysia. Tel : 603 7729 6923 Fax : 603 7729 7115 Email:
[email protected] Contact: Ms Shallie Cheng
THAILAND Media Transasia Thailand Ltd 14/F, Ocean Tower II, 75/10 Soi Wattana, Sukhumvit Soi 21, Asoke Road, Klongtoey, Prakanong, Bangkok 10110, Thailand Tel: +66 2 204 2370 Fax: +66 2 204 2391 Email:
[email protected] Contact: Mr Gaurav Kumar UNITED KINGDOM The Powers Turner Group Gordon House, Greencoat Place London SW1P 1PH, United Kingdom Tel: +44 (0) 20 7592 8300 Fax: +44 (0) 20 7592 8301 Contact: Mr Chris Morgan USA Riverside Media 159 Main Street, 2nd Floor, Lake Placid, NY 12946, USA Tel: +1 518 523 4794 Fax: +1 518 523 4708 Email:
[email protected] Contact: Ms Christina Eccleston Marston Webb International 60 Madison Avenue, Suite 1011, New York, NY 10010, USA Tel: +1 212 684 6601 Fax: +1 212 725 4708 Telex: (023) 420773 BRANINT Contact: Ms Madlene Olson
\ue002\ue001 A\ue00e\ue005\ue00e\ue00c\ue00d
2009
MANAGEMENT Hospitality schools are providing the research and graduates to take the industry through the crisis
28 38
MARKET REPORT Chennai is India\u2019s \ue001ourth largest city and 32 experiencing a development boom
FOOD Ice cream gets more favour-packed With no quotas \ue001or wild caviar yet, \ue001armed starts to gain appeal
DRINK Co\ue001\ue001ee \ue001or 200 conventioneers or one \ue000ne-diner \u2013 getting them both right
14
Chennai market
6
o\ue000 tHAilAnd
AssociAtion
Eggs over easy
c\ue009v\ue003\ue00b \ue00ah\ue009\ue00d\ue009\ue005\ue00ba\ue00ah\ue010 \ue001\ue009\ue00e\ue00b\ue00d\ue003\ue00c\ue010 \ue009\ue004 J& A \ue000\ue006\ue008\ue003 \ue000\ue009\ue009\ue002
26
AssociAtion
AsiAn Hotel & CAtering tiMes is publisHed MontHly by tHoMson press Hong Kong ltd (tpHK)
INDIA Media Transasia (India) Ltd K-35 Green Park, New Delhi-110016 Tel: +91 (0) 11 26862687 / 6868775 Fax: +91 (0) 11 26867641 Email:
[email protected] Contact: Mr. Xavier Collaco
Never change a classic. Just refine it. Your accompany the continuous evolution in its design, its architecture, its surfaces and its colours. TARA BLACK EDITION is the contemporary interpretation of the TARA design icon. Fittings and accessories were designed by Sieger Design. Just what it is that makes a modern classic is the focus of the first Donbracht Conversations (DC1). More information and documentation can be found at www.dornbracht.com/dc1. Aloys F. Dornbracht GmbH & Co. KG, K\u00f6bbingser M\u00fchle 6, D-58640 Iserlohn.
restAurAnt owners
cHe\ue000s AssociAtion
cHe\ue000\u2019s AssociAtion
AUSTRALIA Mass Media Publicitas Level 9, 215-217 Clarence Street Sydney NSW 2000 Australia Tel: + 61 2 9252 3476 Fax: +61 2 9251 3726 Email:
[email protected] Contact: Mr Charlton D\u2019Silva
WATER
\ue000ederAtion o\ue000 Hong Kong
Hoteliers sHAngHAi
HONG KONG Thomson Press Hong Kong Limited/ Media Transasia Limited Room 1205-6, 12/F, Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong Tel: +(852) 2851 7068, 2815 9111 Fax: +(852) 2851 1933, 2581 9531 Email:
[email protected] Contact: Mr Mischa Moselle
the SPIRIT of
Hong Kong cHe\ue000s AssociAtion
NEWS CuLINARy White salmon; Blumenthal \ue001or Mandarin; Beetroot appeal INDuSTRy Jakarta blasts; Macau IPOs; Peninsula cans spam
44
EQuIPMENT Ice machines are cool
48 EVENTS CALENDAR 54
APPOINTMENTS See who is moving where
PRODuCT In-room entertainment; Co\ue001\ue001ee; Crockery
A\u e000v\ue001rt\u e003\ue006\u e0
28 The scoop on ice cream 18 22
TECHNOLOGy The bene\ue000ts o\ue001 cheap communication DESIGN Does the che\ue001 need input in planning the kitchen?
Alpha International Aquaculture Bonca\ue001e Bravilor BSC Ecole Hoteliere de Lausanne FHC Shanghai Food Hotel Malaysia Food Hotel Vietnam Up\ue001and\ue001Coming...\ue001 Franke September Global Search International \u2022 Gambling HICAP \u2022 Market Report: Kuala Lumpur HIFI \u2022 Security technology HK Polytech \u2022 Public spaces \u2022 Sea\ue001ood Hyperlux \u2022 Water J&A Fine Food Ltd \u2022 Bakery; Laundry Leader Radio Technology M.Schaerer October Manitowoc Foodservice \u2022 Spas Meiko \u2022 Macau Mundial \u2022 Revenue/Yield Management Ra\ue001\ue000es Campus \u2022 Spa design Restaurant and Bar \u2022 Halal; Meat Starbucks Co\ue001\ue001ee Hong Kong \u2022 Wine Tabasco \u2022 Spa amenities; Tea & Co\ue001\ue001ee Texcare Uncle Russ Wine and Spirits
31 25 36 & 37 35 IFC 9 50 21 49 35 54 52 53 13 IBC 41 19 17 45 17 54 15 47 23 OBC 43 33 51
CONTENTS
V\ue009\ue007\ue00em\ue003
34
10
14
A\ue00e\ue005\ue00e\ue00c\ue00d
2009
MANAGEMENT Hospitality schools are providing the research and graduates to take the industry through the crisis
28 38
MARKET REPORT Chennai is India\u2019s \ue001ourth largest city and 32 experiencing a development boom
FOOD Ice cream gets more favour-packed With no quotas \ue001or wild caviar yet, \ue001armed starts to gain appeal
DRINK Co\ue001\ue001ee \ue001or 200 conventioneers or one \ue000ne-diner \u2013 getting them both right
14
Chennai market
Eggs over easy
c\ue009v\ue003\ue00b \ue00ah\ue009\ue00d\ue009\ue005\ue00ba\ue00ah\ue010 \ue001\ue009\ue00e\ue00b\ue00d\ue003\ue00c\ue010 \ue009\ue004 J& A \ue000\ue006\ue008\ue003 \ue000\ue009\ue009\ue002
26
NEWS CuLINARy White salmon; Blumenthal \ue001or Mandarin; Beetroot appeal INDuSTRy Jakarta blasts; Macau IPOs; Peninsula cans spam
6
42
44
EQuIPMENT Ice machines are cool
48 EVENTS CALENDAR 54
APPOINTMENTS See who is moving where
PRODuCT In-room entertainment; Co\ue001\ue001ee; Crockery
A\u e000v\ue001rt\u e003\ue006\u e0
28 The scoop on ice cream 18 22
TECHNOLOGy The bene\ue000ts o\ue001 cheap communication DESIGN Does the che\ue001 need input in planning the kitchen?
Alpha International Aquaculture Bonca\ue001e Bravilor BSC Ecole Hoteliere de Lausanne FHC Shanghai Food Hotel Malaysia Food Hotel Vietnam Up\ue001and\ue001Coming...\ue001 Franke September Global Search International \u2022 Gambling HICAP \u2022 Market Report: Kuala Lumpur HIFI \u2022 Security technology HK Polytech \u2022 Public spaces \u2022 Sea\ue001ood Hyperlux \u2022 Water J&A Fine Food Ltd \u2022 Bakery; Laundry Leader Radio Technology M.Schaerer October Manitowoc Foodservice \u2022 Spas Meiko \u2022 Macau Mundial \u2022 Revenue/Yield Management Ra\ue001\ue000es Campus \u2022 Spa design Restaurant and Bar \u2022 Halal; Meat Starbucks Co\ue001\ue001ee Hong Kong \u2022 Wine Tabasco \u2022 Spa amenities; Tea & Co\ue001\ue001ee Texcare Uncle Russ Wine and Spirits
\ u e 0 0AHCT 1 \ u e 0A\ue00e\ue005\ue00e\ue00c\ue00d 0 3\ue001 2009
i
n d u s t r y
n
31 25 36 & 37 35 IFC 9 50 21 49 35 54 52 53 13 IBC 41 19 17 45 17 54 15 47 23 OBC 43 33 51
\ue004\ue001 A\ue00e\ue005\ue00e\ue00c\ue00d
E w s
IN BRIEF
i
n d u s t r y
n
E w s
Wynn and Sands race to IPO
ph
a h b A p
Forensics police search
or evidence a ter the attacks on the Ritz-Carlton, Jakarta and the JW Marriott Jakarta
Blasts target Jakarta hotels The Ritz-Carlton, Jakarta and the JW Marriott Jakarta, both operated Former mining executive and one o the ew Indonesians present at by Marriott International and owned by Indonesian company Permata the meeting, Noke Kiroyan, told the Wall Street Journal that he believed Birama Sakti, were the targets o a mid-July suicide bombing. that i the suicide bomber had wanted to cause more casualties he The attacks, in the Indonesian capital’s Mega Kuningan nancial could have targeted the main restaurant on the other side o the lobby. district, le t nine dead including the bombers, and 53 injured. OKiroyan the was shielded rom the blast by pillars, but still lost part o his dead at the JW Marriott, one was a hotel employee, three were Western right ear, the newspaper reported. The ailure o a smaller device to detonate rst in the JW Marriott businessmen and one was the bomber himsel . The Ritz-Carlton helped avoid even more casualties – this blast would have led guests casualties were the bomber and three guests. As Els Ramadhinta, Director o Public Relations, Ritz-Carlton, to assemble in the lobby exposing them to the blasts aimed at the Jakarta told AHCT, “At this time we believe the damage is con ned business to meeting. Guests in the Ritz-Carlton’s ca é moved to the the area o the explosion, which was the Airlangga restaurant in windows The when they heard the blasts at the JW Marriott. Jakarta police Ritz-Carlton, Jakarta. Damage is still being assessed but there does say that had the guests remained seated, casualties would have been not appear to be material structural damage to the hotels. As soon much higher. It has emerged that the attacker was seated. as authorities conclude their investigation, and determine it is sa eAn to Australian analyst gave urther possible motives or the attack ondo the JW Marriott. Pro essor Tim Lindsay, Director o Melbourne resume normal business operations we will re-open the hotel. We University’s Asian Law Centre and Chairman o the Australia not anticipate this process taking too long.” Blame has been placed on the Jemaah Islamiyah (JI) group Indonesia Institute put the bombings in the context o the Indonesian government’s success ul crackdown on JI and the group’s subsequent responsible or a 2003 attack on the JW Marriott and the Bali bombings o 2002 and 2005. The group, which wants to create an Islamicdetermination to show it was still operating. Choosing targets such as caliphate throughout Southeast Asia, has yet to claim responsibility the Marriott or in Jakarta and nightclubs in Bali that had been attacked the blasts. be ore was a way o saying that ‘You can’t stop us.’ Although this is the second JI attack on the JW Marriott Jakarta According to Lindsay, the JI’s ultimate aim is the destabilisation o there is some evidence to prove that the hotel itsel was not theIndonesia’s target democracy, recently rein orced by the re-election o Susilo this time round. The venue where the suicide bomber detonatedBambang his Yudhoyono as president. device was hosting a meeting o the Indonesian Country Program, Security consultants have praised both properties or their high levels o security. which holds weekly break asts or mining or oil and gas company chie executives, according to The Australian newspaper, quoting some o Police and hotels in Bali have gone on a high state o alert against possible attacks, according to the police and the Bali Hotels those present as speculating that they had been the target. The meetings are chaired by James Castle o CastleAsia, who was Association. Some 12,000 police o cers have been put on alert and also at the hotel during the 2003 bombing. His company introduces there has been no evidence o large numbers o tourists leaving. oreign businesses to Indonesians.
Chaophya Park Hotel, Bangkok has launched its newly built ‘mansion house’ MICE venue, Tarathep House, an elegant stand-alone house with a açade o columns and a white dome. Located close to the main hotel entrance within the hotel’s amous gardens, Tarathep House can accommodate upwards o 600 people or cocktails and up to 450 people or a Wynn Resorts has led an application to sit down dinner. IPO its Macau operation on the Hong Kong With its own driveway and grand entrance, Stock Exchange, a move the American casino guests’ rst impression o the venue will be the operator hopes will raise US$1-2 billion. The artistic water eature in ront. Designed with a move ollows earlier plans announced by Las duplex mezzanine foor, the Tarathep House can Vegas Sands to raise US$2 billion or more by be used or exclusive private parties, exhibitions listing on the HK Exchange in the near-term or product launches in Bangkok. This beauti ul uture. Wynn is looking to launch its IPO in the venue comes complete with its own kitchens; ourth quarter o the year, which could spur top o the range audio visual equipment; Sands into action. cocktail bars; changing rooms and washroom Wynn’s port olio on the peninsula includes acilities. Wynn Macau and a second property, Encore Commenting on the opening o Tarathep at Wynn Macau, which is under construction House, Andrew Wood, General Manager o and slated to open next year. Sands counts the Chaophya Park Hotel & Resorts said, “We the Venetian, Sands and Four Seasons designed Tarathep House speci cally with among its properties, including a stretch exclusive exhibitions and product launches in o undeveloped land along the Cotai strip mind. Our policy is to only o er the Tarathep on which construction was suspended last House to one client at a time to ensure the November. event planner will ‘own’ the venue throughout Artist’s rendering o Tarathep House In recent months both companies’ shares the period o the event. have picked up strength since their six-month lows in March, Wynn jumping 159 percent to US$39.83 and Sands climbing 594 percent to The Ultimate Romance package at the awardUS$9.86. winning Anantara Phuket Resort & Spa Analysts believe that both should push celebrates romance in a whole new way. Aimed at or aggressive listing target dates as investors couples celebrating a honeymoon, anniversary or become more com ortable with risky industries spontaneous romantic getaway, Anantara claims and the stock market continues to rally. Aaron to o er an escape to a world all about love. Fischer, an analyst with CLSA, said an IPO in On arrival, couples will be shown to their Hong Kong could be promising. “I we look a Anantara Pool Villa, which boasts an expansive little urther out, I think the Macau growth story living space and a sense o privacy unparalleled in will be back on track,” he told media. A Wynn Phuket. Each villa eatures a beauti ul bathroom spokesperson declined to comment. A Sands with the hotel-resort’s signature oversized terrazzo spokesperson clari ed that the group was tub, which resides in per ect harmony with the “interested in the possibility” o an IPO, but private pool, indoor and outdoor rain showers, was also looking at other options. daybed and outdoor living sala.
Spam control
Computer viruses can harm hotel systems
Daily extras like break ast at the private sala, a complimentary bottle o Champagne and personalised Dining by Design candlelit dinner, as well as an indulgent in-villa spa bath ritual will lull couples into a eeling o complete and total relaxation.
Now in its eighth decade, with luxury properties around the world the Hong Kong & Shanghai Hotel Group including The Peninsula, Hong Kong processes more than 1.3 million e-mail messages a month. MessageLabs, the company in charge o keeping it sa e, secure and ree rom viruses and attacks, has also come up with a solution to lter out pesky junk mail, keeping the system running smoothly and e ciently “One o the biggest headaches or enterprise IT security pro essionals is keeping systems current. With new security threats appearing daily, hourly and even minute-by-minute, just staying up-to-date can be a ull-time job,” said Nigel Mendonca, MessageLabs’ Regional Director, Asia. “SaaS removes that burden rom the customer and deals with it ast and e ectively behind the scenes. That leaves businesses ree to get on with what it does best – serving its customers.” Said Shane Izaks, General Manager, In ormation Technology o The Hongkong and Shanghai Hotels Limited said o the issue, “The risk o being attacked through our communications channel has been reduced tremendously. Virtually all annoying or potentially dangerous tra c is blocked be ore it reaches our systems. And what we don’t see, we don’t have to worry about.”
Couples can enjoy a romantic sunset at Anantara
i
n d u s t r y
n
E w s
IN BRIEF
i
n d u s t r y
n
E w s
Wynn and Sands race to IPO
ph
Forensics police search
a h b A p
Chaophya Park Hotel, Bangkok has launched its newly built ‘mansion house’ MICE venue, Tarathep House, an elegant stand-alone house with a açade o columns and a white dome. Located close to the main hotel entrance within the hotel’s amous gardens, Tarathep House can accommodate upwards o 600 people or cocktails and up to 450 people or a Wynn Resorts has led an application to sit down dinner. IPO its Macau operation on the Hong Kong With its own driveway and grand entrance, Stock Exchange, a move the American casino guests’ rst impression o the venue will be the operator hopes will raise US$1-2 billion. The artistic water eature in ront. Designed with a move ollows earlier plans announced by Las duplex mezzanine foor, the Tarathep House can Vegas Sands to raise US$2 billion or more by be used or exclusive private parties, exhibitions listing on the HK Exchange in the near-term or product launches in Bangkok. This beauti ul uture. Wynn is looking to launch its IPO in the venue comes complete with its own kitchens; ourth quarter o the year, which could spur top o the range audio visual equipment; Sands into action. cocktail bars; changing rooms and washroom Wynn’s port olio on the peninsula includes acilities. Wynn Macau and a second property, Encore Commenting on the opening o Tarathep at Wynn Macau, which is under construction House, Andrew Wood, General Manager o and slated to open next year. Sands counts the Chaophya Park Hotel & Resorts said, “We the Venetian, Sands and Four Seasons designed Tarathep House speci cally with among its properties, including a stretch exclusive exhibitions and product launches in o undeveloped land along the Cotai strip mind. Our policy is to only o er the Tarathep on which construction was suspended last House to one client at a time to ensure the November. event planner will ‘own’ the venue throughout Artist’s rendering o Tarathep House In recent months both companies’ shares the period o the event. have picked up strength since their six-month lows in March, Wynn jumping 159 percent to US$39.83 and Sands climbing 594 percent to The Ultimate Romance package at the awardUS$9.86. winning Anantara Phuket Resort & Spa Analysts believe that both should push celebrates romance in a whole new way. Aimed at or aggressive listing target dates as investors couples celebrating a honeymoon, anniversary or become more com ortable with risky industries spontaneous romantic getaway, Anantara claims and the stock market continues to rally. Aaron to o er an escape to a world all about love. Fischer, an analyst with CLSA, said an IPO in On arrival, couples will be shown to their Hong Kong could be promising. “I we look a Anantara Pool Villa, which boasts an expansive little urther out, I think the Macau growth story living space and a sense o privacy unparalleled in will be back on track,” he told media. A Wynn Phuket. Each villa eatures a beauti ul bathroom spokesperson declined to comment. A Sands with the hotel-resort’s signature oversized terrazzo spokesperson clari ed that the group was tub, which resides in per ect harmony with the “interested in the possibility” o an IPO, but private pool, indoor and outdoor rain showers, was also looking at other options. daybed and outdoor living sala.
or evidence a ter the attacks on the Ritz-Carlton, Jakarta and the JW Marriott Jakarta
Blasts target Jakarta hotels The Ritz-Carlton, Jakarta and the JW Marriott Jakarta, both operated Former mining executive and one o the ew Indonesians present at by Marriott International and owned by Indonesian company Permata the meeting, Noke Kiroyan, told the Wall Street Journal that he believed Birama Sakti, were the targets o a mid-July suicide bombing. that i the suicide bomber had wanted to cause more casualties he The attacks, in the Indonesian capital’s Mega Kuningan nancial could have targeted the main restaurant on the other side o the lobby. district, le t nine dead including the bombers, and 53 injured. OKiroyan the was shielded rom the blast by pillars, but still lost part o his dead at the JW Marriott, one was a hotel employee, three were Western right ear, the newspaper reported. The ailure o a smaller device to detonate rst in the JW Marriott businessmen and one was the bomber himsel . The Ritz-Carlton helped avoid even more casualties – this blast would have led guests casualties were the bomber and three guests. As Els Ramadhinta, Director o Public Relations, Ritz-Carlton, to assemble in the lobby exposing them to the blasts aimed at the Jakarta told AHCT, “At this time we believe the damage is con ned business to meeting. Guests in the Ritz-Carlton’s ca é moved to the the area o the explosion, which was the Airlangga restaurant in windows The when they heard the blasts at the JW Marriott. Jakarta police Ritz-Carlton, Jakarta. Damage is still being assessed but there does say that had the guests remained seated, casualties would have been not appear to be material structural damage to the hotels. As soon much higher. It has emerged that the attacker was seated. as authorities conclude their investigation, and determine it is sa eAn to Australian analyst gave urther possible motives or the attack ondo the JW Marriott. Pro essor Tim Lindsay, Director o Melbourne resume normal business operations we will re-open the hotel. We University’s Asian Law Centre and Chairman o the Australia not anticipate this process taking too long.” Blame has been placed on the Jemaah Islamiyah (JI) group Indonesia Institute put the bombings in the context o the Indonesian government’s success ul crackdown on JI and the group’s subsequent responsible or a 2003 attack on the JW Marriott and the Bali bombings o 2002 and 2005. The group, which wants to create an Islamicdetermination to show it was still operating. Choosing targets such as caliphate throughout Southeast Asia, has yet to claim responsibility the Marriott or in Jakarta and nightclubs in Bali that had been attacked the blasts. be ore was a way o saying that ‘You can’t stop us.’ Although this is the second JI attack on the JW Marriott Jakarta According to Lindsay, the JI’s ultimate aim is the destabilisation o there is some evidence to prove that the hotel itsel was not theIndonesia’s target democracy, recently rein orced by the re-election o Susilo this time round. The venue where the suicide bomber detonatedBambang his Yudhoyono as president. device was hosting a meeting o the Indonesian Country Program, Security consultants have praised both properties or their high levels o security. which holds weekly break asts or mining or oil and gas company chie executives, according to The Australian newspaper, quoting some o Police and hotels in Bali have gone on a high state o alert against possible attacks, according to the police and the Bali Hotels those present as speculating that they had been the target. The meetings are chaired by James Castle o CastleAsia, who was Association. Some 12,000 police o cers have been put on alert and also at the hotel during the 2003 bombing. His company introduces there has been no evidence o large numbers o tourists leaving. oreign businesses to Indonesians.
Spam control
Computer viruses can harm hotel systems
Daily extras like break ast at the private sala, a complimentary bottle o Champagne and personalised Dining by Design candlelit dinner, as well as an indulgent in-villa spa bath ritual will lull couples into a eeling o complete and total relaxation.
Now in its eighth decade, with luxury properties around the world the Hong Kong & Shanghai Hotel Group including The Peninsula, Hong Kong processes more than 1.3 million e-mail messages a month. MessageLabs, the company in charge o keeping it sa e, secure and ree rom viruses and attacks, has also come up with a solution to lter out pesky junk mail, keeping the system running smoothly and e ciently “One o the biggest headaches or enterprise IT security pro essionals is keeping systems current. With new security threats appearing daily, hourly and even minute-by-minute, just staying up-to-date can be a ull-time job,” said Nigel Mendonca, MessageLabs’ Regional Director, Asia. “SaaS removes that burden rom the customer and deals with it ast and e ectively behind the scenes. That leaves businesses ree to get on with what it does best – serving its customers.” Said Shane Izaks, General Manager, In ormation Technology o The Hongkong and Shanghai Hotels Limited said o the issue, “The risk o being attacked through our communications channel has been reduced tremendously. Virtually all annoying or potentially dangerous tra c is blocked be ore it reaches our systems. And what we don’t see, we don’t have to worry about.”
Couples can enjoy a romantic sunset at Anantara
AHCT A
i
A
2009
n d u s t r y
n
E w s
IN BRIEF Celebrities are focking to resorts like the Anantara Naladhu resort in the Maldives
For a holiday with star value, Anantara Naladhu – a private resort on a pristine island in the Maldives – o ers discerning travellers a way to holiday like Naladhu devotees Kate Moss and Roger Federer. Nineteen luxuriously appointed houses eature top o the line amenities and a romantic ambiance; per ect or an escape to tropical island paradise. The Laguna Phuket is the newest place or political celebrity sightings, having recently hosted a number o signi cant sessions during the 42nd ASEAN Ministerial Meetings. United States Secretary o State, Hillary Clinton, was on hand to attend the meetings, as well as enjoy the beauty and luxury o the property. The Conrad Centennial Singapore mixed business and pleasure when it welcomed 2008 Nobel Peace Prize winner and ormer President o Finland Martti Ahtisaari and love ballad-singing 80’s hair band Air Supply, both in the same month.
Plans
or an eco- riendly Sheraton in Incheon
2009 AHCT
Shangri-La Hotels and Resorts has signed an agreement with China Huaming International Investment Corporation (CHMIIC) to manage a hotel in Moscow, marking the group’s rst property in Russia. Set to open in 2012, the 400-room hotel will occupy the top foors o a 42-storey main building in the Park Huaming Business Centre in Moscow – a new major multi-purpose development. Next to the Russian Botanic Garden, Northeast District, on Vilgelma Pika Street, the hotel guestrooms will have a minimum size o 40 square metres and each room will have a view o the Chinese landscapes at the Park Huaming Business Centre or views o the Russian Botanic Garden. Madhu Rao, Managing Director and Chie Executive O cer o Shangri-La Hotels and Resorts said, “As we continue to expand globally, Russia remains one o our key markets and we look orward to working closely with the Moscow community.”
This month marks the unveiling o plans or a new, ambitious Sheraton in Incheon – Songdo City. Baby Raimon celebrates her rst The hotel also will set a new benchmark or hotels in birthday in style at the Golden Korea, being built using eco- riendly methods, and Triangle Asian Elephant Foundation. aiming to be the rst ully non-smoking, LEED (the She is a per ect example o the work Leadership in Energy and Environmental Design) being carried out by the charity. rated hotel in Korea. “We are extremely excited to introduce this brand new Sheraton hotel in the heart o Incheon Free Economic Zone” said Alain Rigodin, the General Manager o Sheraton Incheon Hotel. “Songdo, once a quiet island, is designed to be the world’s most beauti ul, unctional and environmentally riendly city. The Sheraton Incheon will o er deluxe acilities and service to welcome business people in a warm, ecoriendly and completely smoke ree environment.” The overall design approach o the Sheraton Incheon was based upon the concept o a “Return to Utopia.” The style is a delicate blend o the modern Sheraton language, traditional Korean patterns and graphics, and the word ‘Songdo’ that translates as “pine tree island.”
As part o the ve-month global celebration o the momentous Westin Heavenly Bed 10th anniversary, Westin Hotels and Resorts has announced the Heavenly Getaway Package. The package o ers travellers all the ingredients or a restorative retreat, including break ast in bed every morning, 4pm late checkout and special anniversary rates at over 160 participating Westin hotels and resorts worldwide. The brand’s ve-month Heavenly Celebration will bring a little bit o “heaven” to guests and consumers around the world. Throughout 2009, Westin will introduce several new additions to the Heavenly product line and host Heavenly White Sales and experiential events in high-pro le locations worldwide. From Beijing to Boston, every one o Westin’s 169 properties and more than 29,000 employees will participate in the celebration with special events, Heavenly promotions and giveaways.
A fAscinAting cAreer in A booming field events. In addition to hotels as Its active and extensive network such, the industry is vast, varied and ofy-25,000 alumni worldwide dynamic: wellness centers and h w .i p v u v many of the great namesspas, cruise ships, golf and v a a , a includes country clubs, airline catering and u u a a -in the world of hotels, and plays an role in supporting those conference venues are all closely a k a h h p a important y aiming for an international career. related to it, and are booming. u y.
th
e
hô
è
lau a sector in years to come.
EHL offers three programmes The Ecole hôtelière de Lausanne EHL graduates are typically appointed (Switzerland) which was founded (a Diploma, a Bachelor and a Master) devised to satisfy in 1893, is the world’s leading and human resources. The world of the highest standards in hotel hospitality today extends far beyond educational institution for the international hospitality industry.management. These courses ensure up-to-date teaching of high hospitals and clinics, humanitarian The training it provides is based on level managerial skills, while organizations… must all take into a balance between the arts and the placing the accent on the strategic account the wishes of their clients. dimension of commercial manaaspects and the artistic aspects of management. With an enrolmentgement in the food and beverage
[email protected] of over 1’700 students from 90 and hotel sectors. Courses in Phone: +41 21 785 11 11 different countries, the School management and strategy are trains future leaders, who will combined with practical work, be in charge of developing the projects and the organization of
www. h .
u
i
n d u s t r y
n
E w s
IN BRIEF Celebrities are focking to resorts like the Anantara Naladhu resort in the Maldives
For a holiday with star value, Anantara Naladhu – a private resort on a pristine island in the Maldives – o ers discerning travellers a way to holiday like Naladhu devotees Kate Moss and Roger Federer. Nineteen luxuriously appointed houses eature top o the line amenities and a romantic ambiance; per ect or an escape to tropical island paradise. The Laguna Phuket is the newest place or political celebrity sightings, having recently hosted a number o signi cant sessions during the 42nd ASEAN Ministerial Meetings. United States Secretary o State, Hillary Clinton, was on hand to attend the meetings, as well as enjoy the beauty and luxury o the property. The Conrad Centennial Singapore mixed business and pleasure when it welcomed 2008 Nobel Peace Prize winner and ormer President o Finland Martti Ahtisaari and love ballad-singing 80’s hair band Air Supply, both in the same month.
Plans
or an eco- riendly Sheraton in Incheon
Shangri-La Hotels and Resorts has signed an agreement with China Huaming International Investment Corporation (CHMIIC) to manage a hotel in Moscow, marking the group’s rst property in Russia. Set to open in 2012, the 400-room hotel will occupy the top foors o a 42-storey main building in the Park Huaming Business Centre in Moscow – a new major multi-purpose development. Next to the Russian Botanic Garden, Northeast District, on Vilgelma Pika Street, the hotel guestrooms will have a minimum size o 40 square metres and each room will have a view o the Chinese landscapes at the Park Huaming Business Centre or views o the Russian Botanic Garden. Madhu Rao, Managing Director and Chie Executive O cer o Shangri-La Hotels and Resorts said, “As we continue to expand globally, Russia remains one o our key markets and we look orward to working closely with the Moscow community.”
This month marks the unveiling o plans or a new, ambitious Sheraton in Incheon – Songdo City. Baby Raimon celebrates her rst The hotel also will set a new benchmark or hotels in birthday in style at the Golden Korea, being built using eco- riendly methods, and Triangle Asian Elephant Foundation. aiming to be the rst ully non-smoking, LEED (the She is a per ect example o the work Leadership in Energy and Environmental Design) being carried out by the charity. rated hotel in Korea. “We are extremely excited to introduce this brand new Sheraton hotel in the heart o Incheon Free Economic Zone” said Alain Rigodin, the General Manager o Sheraton Incheon Hotel. “Songdo, once a quiet island, is designed to be the world’s most beauti ul, unctional and environmentally riendly city. The Sheraton Incheon will o er deluxe acilities and service to welcome business people in a warm, ecoriendly and completely smoke ree environment.” The overall design approach o the Sheraton Incheon was based upon the concept o a “Return to Utopia.” The style is a delicate blend o the modern Sheraton language, traditional Korean patterns and graphics, and the word ‘Songdo’ that translates as “pine tree island.”
A fAscinAting cAreer in A booming field events. In addition to hotels as Its active and extensive network such, the industry is vast, varied and ofy-25,000 alumni worldwide dynamic: wellness centers and h w .i p v u v many of the great namesspas, cruise ships, golf and v a a , a includes country clubs, airline catering and u u a a -in the world of hotels, and plays an role in supporting those conference venues are all closely a k a h h p a important y aiming for an international career. related to it, and are booming. u y.
th
e
hô
è
lau a sector in years to come.
EHL offers three programmes The Ecole hôtelière de Lausanne EHL graduates are typically appointed (Switzerland) which was founded (a Diploma, a Bachelor and a Master) devised to satisfy in 1893, is the world’s leading and human resources. The world of the highest standards in hotel hospitality today extends far beyond educational institution for the international hospitality industry.management. These courses ensure up-to-date teaching of high hospitals and clinics, humanitarian The training it provides is based on level managerial skills, while organizations… must all take into a balance between the arts and the placing the accent on the strategic account the wishes of their clients. dimension of commercial manaaspects and the artistic aspects of management. With an enrolmentgement in the food and beverage
[email protected] of over 1’700 students from 90 and hotel sectors. Courses in Phone: +41 21 785 11 11 different countries, the School management and strategy are trains future leaders, who will combined with practical work, be in charge of developing the projects and the organization of
www. h .
u
As part o the ve-month global celebration o the momentous Westin Heavenly Bed 10th anniversary, Westin Hotels and Resorts has announced the Heavenly Getaway Package. The package o ers travellers all the ingredients or a restorative retreat, including break ast in bed every morning, 4pm late checkout and special anniversary rates at over 160 participating Westin hotels and resorts worldwide. The brand’s ve-month Heavenly Celebration will bring a little bit o “heaven” to guests and consumers around the world. Throughout 2009, Westin will introduce several new additions to the Heavenly product line and host Heavenly White Sales and experiential events in high-pro le locations worldwide. From Beijing to Boston, every one o Westin’s 169 properties and more than 29,000 employees will participate in the celebration with special events, Heavenly promotions and giveaways.
AHCT A
M
2009
The cult
avourite Heavenly Bed
rom Westin
M
a n a g E M E n t
Learning
a n a g E M E n t
“The industry will share con dential data with us, making the research more valuable and useful” Interim Dean Dr Russell Arthur Smith
from past mistakes Listening to the teacher may be one of the only ways for the hospitality industry to grow stronger out of the global downturn, nds Mischa Moselle
Students at Ra fes Campus Business School, Singapore
A business school geared towards hospitality
Singapore’s Cornell-Nanyang Institute o
Hospitality Management
IFT maintains close industry contacts to make lectures relevant
Facilities at Ecole hôtelière de Lausanne
“A
t this juncture, the impact on the broader economy The institute is able to pursue research like this because it has and financial markets of the problems in the built up a reputation for trustworthiness and rigour over time and subprime market seems likely to be contained,” by working with the industry, explains Dr Smith. “The industry will Federal Reserve Chairman, Ben Bernanke said inshare con dential data with us, making the research more valuable Congressional testimony in March, 2007. and useful,” he adds. And if he doesn’t have a clue about the nancial and economic Macau’s Institute For Tourism Studies (IFT) also maintains close issues facing the world, how can anyone else be expected tolinks make with industry partners and has been expanding its student intake sense of affairs? and course offerings as the territory’s hospitality sector has expanded, This is more than a nicety for hotel owners and operators facing especially in revenue management and branding of destinations. plunging RevPAR, GOP and occupancy and attempting to devise Day-to-day planning can be aided greatly by accurate forecasts of counteracting strategies and even short-term survival plans. Yet tourism-related demand. Hong Kong Polytechnic University’s School while such issues may not seem academic, it turns out that academia of Hotel & Tourism Management (SHTM) has helped developed has a range of tools and answers that can be of great practical such a system, which is maintained by an expert panel under Professor assistance. Haiyan Song, Principal Investigator of the System. The Hong Kong Tourism Demand Forecasting System was Reve ue m geme t 101 launched last March and has already taken a prize for innovation. One temptation for hoteliers is the decision to lower rates to attractThe system allows hoteliers to see forecasts for arrivals, more guests. Interim Dean Dr Russell Arthur Smith of the Cornellexpenditure by sector and hotel room nights for 10 major source Nanyang Institute of Hospitality Management in Singapore would countries for Hong Kong. It also makes 10-year outgoing predictions advise strongly against it. Research by sister school, Cornell School for Hong Kong tourists. of Hotel Administration in the United States has found that luxury “Using this system, industry personnel can generate different hotels that drop their rates when times are hard rarely if ever recover scenario analyses based one their own estimation of economic growth rates and uctuations in currency exchange rates,” Professor Song the original rates. tells AHCT.
The professor has also been a speaker on the nancial crisis Different colleges seem to have disparate perspectives on what it at seminar organised by the United Nations World Tourism is relevant for them to research and which topics constitute the future Organisation. challenges to the hospitality industry. Cédric Focking Schneider, Corporate Communications Do your rese rch Coordinator, External Relations at Ecole hôtelière de Lausanne SHTM is not the only number crunching school providing the (EHL) in Switzerland explains the school’s concerns: “One of the industry with useful information. Taylor’s College, School of most important research areas of Lausanne Hospitality Research is Hospitality & Tourism conducts what it calls Tourism Observatory human resources management and hotel performance. The objective of this research area is to nd solutions on how to retain and develop research, producing industry indexes and monitoring performance. “Emphasis has also been placed on researching issues, suchtalent as in the hospitality industry in order to help hotels develop a sustainable tourism development and the transfer of technology sustainable competitive advantage. The academic research in this and knowledge in hospitality tourism and gastronomy,” explainseld thegives answers for example on how to develop employee exibility institute’s Programme Director Neethiahnanthan Ragavan. (qualitatively and quantitatively)? What is the level of effectiveness He adds that the school also extensively researches the of empowerment programs and how can they be improved? How to development of employable skills and the essential competencies develop hotel employee entrepreneurial behaviour? How to evaluate required of hospitality and tourism graduates. the performance of hotel employees? What is the impact of HR Maintaining close links with the industry is key for bothmanagement sides strategies on hotel performance?” and Marc Ledermann, Chief Executive Of cer of Les Roches JinThis is also an area of concern for the IFT. The school’s Executive Jiang tells AHCT that the college has an advisory board of hotelAssistant Manager David Wong tells AHCT that it is a major mistake chain vice presidents and general managers, giving feedback to that some hotels make to stop training when times are tough. “When ensure the relevance of the education provided. The academic the hotels are quiet, we should be busy,” he says. research associated with Les Roches comes from Switzerland, fromIn fact, many hospitality schools argue that it is the training the government-recognised University of Applied Sciences, Lesthey provide as much as the academic research to support the Roches Gruyère.
M
M
a n a g E M E n t
Learning
a n a g E M E n t
“The industry will share con dential data with us, making the research more valuable and useful” Interim Dean Dr Russell Arthur Smith
from past mistakes Listening to the teacher may be one of the only ways for the hospitality industry to grow stronger out of the global downturn, nds Mischa Moselle
Students at Ra fes Campus Business School, Singapore
A business school geared towards hospitality
Singapore’s Cornell-Nanyang Institute o
Hospitality Management
IFT maintains close industry contacts to make lectures relevant
Facilities at Ecole hôtelière de Lausanne
“A
t this juncture, the impact on the broader economy The institute is able to pursue research like this because it has and financial markets of the problems in the built up a reputation for trustworthiness and rigour over time and subprime market seems likely to be contained,” by working with the industry, explains Dr Smith. “The industry will Federal Reserve Chairman, Ben Bernanke said inshare con dential data with us, making the research more valuable Congressional testimony in March, 2007. and useful,” he adds. And if he doesn’t have a clue about the nancial and economic Macau’s Institute For Tourism Studies (IFT) also maintains close issues facing the world, how can anyone else be expected tolinks make with industry partners and has been expanding its student intake sense of affairs? and course offerings as the territory’s hospitality sector has expanded, This is more than a nicety for hotel owners and operators facing especially in revenue management and branding of destinations. plunging RevPAR, GOP and occupancy and attempting to devise Day-to-day planning can be aided greatly by accurate forecasts of counteracting strategies and even short-term survival plans. Yet tourism-related demand. Hong Kong Polytechnic University’s School while such issues may not seem academic, it turns out that academia of Hotel & Tourism Management (SHTM) has helped developed has a range of tools and answers that can be of great practical such a system, which is maintained by an expert panel under Professor assistance. Haiyan Song, Principal Investigator of the System. The Hong Kong Tourism Demand Forecasting System was Reve ue m geme t 101 launched last March and has already taken a prize for innovation. One temptation for hoteliers is the decision to lower rates to attractThe system allows hoteliers to see forecasts for arrivals, more guests. Interim Dean Dr Russell Arthur Smith of the Cornellexpenditure by sector and hotel room nights for 10 major source Nanyang Institute of Hospitality Management in Singapore would countries for Hong Kong. It also makes 10-year outgoing predictions advise strongly against it. Research by sister school, Cornell School for Hong Kong tourists. of Hotel Administration in the United States has found that luxury “Using this system, industry personnel can generate different hotels that drop their rates when times are hard rarely if ever recover scenario analyses based one their own estimation of economic growth rates and uctuations in currency exchange rates,” Professor Song the original rates. tells AHCT.
10
M
AHCT A
A
2009
a n a g E M E n t
Les Roches Jin Jiang Chie
The professor has also been a speaker on the nancial crisis Different colleges seem to have disparate perspectives on what it at seminar organised by the United Nations World Tourism is relevant for them to research and which topics constitute the future Organisation. challenges to the hospitality industry. Cédric Focking Schneider, Corporate Communications Do your rese rch Coordinator, External Relations at Ecole hôtelière de Lausanne SHTM is not the only number crunching school providing the (EHL) in Switzerland explains the school’s concerns: “One of the industry with useful information. Taylor’s College, School of most important research areas of Lausanne Hospitality Research is Hospitality & Tourism conducts what it calls Tourism Observatory human resources management and hotel performance. The objective of this research area is to nd solutions on how to retain and develop research, producing industry indexes and monitoring performance. “Emphasis has also been placed on researching issues, suchtalent as in the hospitality industry in order to help hotels develop a sustainable tourism development and the transfer of technology sustainable competitive advantage. The academic research in this and knowledge in hospitality tourism and gastronomy,” explainseld thegives answers for example on how to develop employee exibility institute’s Programme Director Neethiahnanthan Ragavan. (qualitatively and quantitatively)? What is the level of effectiveness He adds that the school also extensively researches the of empowerment programs and how can they be improved? How to development of employable skills and the essential competencies develop hotel employee entrepreneurial behaviour? How to evaluate required of hospitality and tourism graduates. the performance of hotel employees? What is the impact of HR Maintaining close links with the industry is key for bothmanagement sides strategies on hotel performance?” and Marc Ledermann, Chief Executive Of cer of Les Roches JinThis is also an area of concern for the IFT. The school’s Executive Jiang tells AHCT that the college has an advisory board of hotelAssistant Manager David Wong tells AHCT that it is a major mistake chain vice presidents and general managers, giving feedback to that some hotels make to stop training when times are tough. “When ensure the relevance of the education provided. The academic the hotels are quiet, we should be busy,” he says. research associated with Les Roches comes from Switzerland, fromIn fact, many hospitality schools argue that it is the training the government-recognised University of Applied Sciences, Lesthey provide as much as the academic research to support the Roches Gruyère.
Executive O
cer Marc Ledermann
The school has a flagship Winter School, developed in collaboration with the Hong Kong Hotels Association, which has been conducting Management Development courses since 2003. Over in Singapore at the privately-run Raf es Campus Business School, the emphasis is on the practical and vocational. “Our programmes are based on TAFE Australia – it is a requirement of the Australian Quality Framework (AQTF) to have relevant and recent learning. The programmes are developed based on interaction with the Australian Ministry of Education, industry practitioners and the academic team. “In Singapore, we use the programmes developed by Box Hill Institute which is our academic partner. The programmes we deliver are VET (vocational education training) and are the same as the competency based programme used by WSQ (Workplace Skills quali cation). This is a national skills development programme used by the Workforce Development Agency in Singapore,” explains Interim Dean Dr Russell Arthur Pro essor Smith o Cornell-Nanyang Raakel Peter, Executive for Marketing and Communications, at Haiyan Song o Institute o Hospitality the Hong Kong Raf es Campus. Management Poly Technic “We do not separate theory and practical delivery. They are University School o Hotel integrated and are assessed using formative assessment techniques,” and Tourism she adds. Management In the Philippines Enderun Colleges have been launched with the needs of the industry very much in mind, Provost and Chief Operating Of cer Lance Masters tells AHCT. The schools, which offer hospitality management and culinary courses respectively, take a number of steps to ensure that its offer is one that will be useful for its students and for the companies they work for after graduation. The curriculum at International Hospitality Management was designed in consultation with senior industry gures who complained that many fresh graduates lacked foreign languages and were also lacking in self-con dence. The hoteliers urged four principles on Enderun Colleges Provost and Chie Operating O cer Dr Lance the college. Masters Firstly they said the college should incorporate industry best practice into their courses and were prepared to offer their own The school at Les Roches Jin Jiang internal training guidelines and manuals to help with this. These are used a supplementary materials to recognised course books, All students are required to learn a foreign language. Secondly, the courses are taught only by professors with industry experience. Advanced culinary courses are only taught by Michelinexperienced chefs, and the culinary programme is undertaken in conjunction with Formation Alain Ducasse, the training school founded by the multi-Michelin-starred French legend. The school has a unique taken on internships, which sees students packed off for industry experience relatively early in their courses, having been prepared by the school for their speci c internship. The internships are relatively lengthy and this means that the students can take much shorter second ones when they graduate. industry. While the IFT’s Wong tells AHCT that a lecturer from the Fourthly, the school and its restaurants have been designed to school recently spoke at a crisis management seminar in Singapore, as strongly as possible the type of 5-star hotel environment he is keener to emphasise the training offered by the school. As resemble a that government-funded body, the school can offer many free seminars, its students aim to work in. In Switzerland the EHL offers more than practical courses as it tastings and workshops. says its “teaching is the equivalent of the world’s best business schools, but applied to hospitality.” Wh t to te ch Hong Kong’s SHTM recognizes that many hospitality companies areAgain, as with Enderun, courses are designed with input from leaders. “We build the academic programmes in close seeking to broaden their employees’ horizons and are also awareindustry that cooperation with industry leaders. We take part in many international competition is not just on the level of pricing and physical product conferences and can observe the market needs, but more over we but on standards. seek advice and input on our educational orientation and strategic “Service Quality Management is among the most popular topics decisions at our International Advisory Board. This board consists of and is constantly in demand,” says Professor Song, also citing the 19 top managers re ecting the hospitality industry and meets twice a school’s Executive Development Programme offerings in Uniform year at EHL,” says the school’s Focking Schneider. System of Accounting and Conference Management as examples of industry-relevant training.
2009 AHCT
11
M
a n a g E M E n t
Les Roches Jin Jiang Chie
Executive O
cer Marc Ledermann
The school has a flagship Winter School, developed in collaboration with the Hong Kong Hotels Association, which has been conducting Management Development courses since 2003. Over in Singapore at the privately-run Raf es Campus Business School, the emphasis is on the practical and vocational. “Our programmes are based on TAFE Australia – it is a requirement of the Australian Quality Framework (AQTF) to have relevant and recent learning. The programmes are developed based on interaction with the Australian Ministry of Education, industry practitioners and the academic team. “In Singapore, we use the programmes developed by Box Hill Institute which is our academic partner. The programmes we deliver are VET (vocational education training) and are the same as the competency based programme used by WSQ (Workplace Skills quali cation). This is a national skills development programme used by the Workforce Development Agency in Singapore,” explains Interim Dean Dr Russell Arthur Pro essor Smith o Cornell-Nanyang Raakel Peter, Executive for Marketing and Communications, at Haiyan Song o Institute o Hospitality the Hong Kong Raf es Campus. Management Poly Technic “We do not separate theory and practical delivery. They are University School o Hotel integrated and are assessed using formative assessment techniques,” and Tourism she adds. Management In the Philippines Enderun Colleges have been launched with the needs of the industry very much in mind, Provost and Chief Operating Of cer Lance Masters tells AHCT. The schools, which offer hospitality management and culinary courses respectively, take a number of steps to ensure that its offer is one that will be useful for its students and for the companies they work for after graduation. The curriculum at International Hospitality Management was designed in consultation with senior industry gures who complained that many fresh graduates lacked foreign languages and were also lacking in self-con dence. The hoteliers urged four principles on Enderun Colleges Provost and Chie Operating O cer Dr Lance the college. Masters Firstly they said the college should incorporate industry best practice into their courses and were prepared to offer their own The school at Les Roches Jin Jiang internal training guidelines and manuals to help with this. These are used a supplementary materials to recognised course books, All students are required to learn a foreign language. Secondly, the courses are taught only by professors with industry experience. Advanced culinary courses are only taught by Michelinexperienced chefs, and the culinary programme is undertaken in conjunction with Formation Alain Ducasse, the training school founded by the multi-Michelin-starred French legend. The school has a unique taken on internships, which sees students packed off for industry experience relatively early in their courses, having been prepared by the school for their speci c internship. The internships are relatively lengthy and this means that the students can take much shorter second ones when they graduate. industry. While the IFT’s Wong tells AHCT that a lecturer from the Fourthly, the school and its restaurants have been designed to school recently spoke at a crisis management seminar in Singapore, as strongly as possible the type of 5-star hotel environment he is keener to emphasise the training offered by the school. As resemble a that its students aim to work in. government-funded body, the school can offer many free seminars, In Switzerland the EHL offers more than practical courses as it tastings and workshops. says its “teaching is the equivalent of the world’s best business schools, but applied to hospitality.” Wh t to te ch Hong Kong’s SHTM recognizes that many hospitality companies areAgain, as with Enderun, courses are designed with input from leaders. “We build the academic programmes in close seeking to broaden their employees’ horizons and are also awareindustry that cooperation with industry leaders. We take part in many international competition is not just on the level of pricing and physical product conferences and can observe the market needs, but more over we but on standards. seek advice and input on our educational orientation and strategic “Service Quality Management is among the most popular topics decisions at our International Advisory Board. This board consists of and is constantly in demand,” says Professor Song, also citing the 19 top managers re ecting the hospitality industry and meets twice a school’s Executive Development Programme offerings in Uniform year at EHL,” says the school’s Focking Schneider. System of Accounting and Conference Management as examples of industry-relevant training.
12
M
AHCT A
a r k E t
2009
r
M
E p o r t
a r k E t
Le Royal Meridien Chennai
Anantharam continues, “Chennai is also the starting point of several south India based tours for inbound tourism. From the supply point of view there was not an increase in the capacity and hence existing hotels saw the bene t of a ‘buoyant demand’ situation. Occupancies of hotels in luxury, rst class and economy classes also showed a consistent growth in key pro tability parameters.” Interestingly room rates in Chennai were considerably lower than those in Delhi, Mumbai and Bangalore but an increase in demand for rooms has narrowed this gap.
Buoy
t hub
Likewise, Virender Razdan, General Manager, Sheraton Park Hotel & Towers, Chennai says, “We are bullish about the Chennai Market and see it showing marginal growth by Q3 to Q4 of this year due to buoyancy in the manufacturing and infrastructure sector. State government will also sell the state as an attractive destination for all future investments, major international companies which have manufacturing bases in Tamil Nadu are shifting their back end operations to Chennai ... Hence the Chennai luxury market should see steady growth in the next couple of years.” “According to industry experts Cushman & Wake eld, CRISIL Chennai room supply will grow by 14 percent (2008-2011) whereas demand will decrease by 3 percent. But ground realities belie this,” argues Razdan. Pradeep Kalra, Senior VP Sales & Marketing, Sarovar Hotels & Resorts says, “Chennai being a corporate hub and base of many big industry players, it attracts a lot of business travellers. Pharma, manufacturing, heavy machinery, engineering and automobile sectors are major contributors in the present times. With crunching travel budgets and decreasing corporate spends, the pressure on the
Chennai is an important religious centre
Chennai’s heady mix o business and tourist attractions is drawing visitors
Sound fundamentals A to boost Chennai growth
ccording to Ashok Anantharam a veteran of the hospitality industry, Senior Consultant, GRT Hotels & Resorts, “2008-09 saw a substantial drop in occupancies and Average Room Rate (ARR) across all categories of hotels in Chennai. Overall market demand has dropped by 20 percent in both occupancy and yield and this trend will continue in the rst quarter of 2009-10 as well. However, future booking trends indicate that the worst may be over and the market will see a gradual pickup of demand in October 2009.” This short term drop does not seem to have made the city less attractive to potential new hotel owners and operators. Located on the Coromandel Coast of the Bay of Bengal, Chennai – the capital of Tamil Nadu – is the fourth largest metropolitan city in India and one of the largest metropolitan areas in the world.
The i dustry of tourism
Anantharam explains, “The Chennai hospitality market has seen a substantial growth both in terms of room nights and ARR over the last three to four years. There has been consistent increase of around 20 percent each year through 2008-09. From a demand point of view the city has gained considerable commercial importance because of its broad based industrial activity, gateway to South India and the capital city of the state with a very forward looking approach to industrialisation.”
International and domestic brands plan to capitalize on the city’s manufacturing and tourism draws, Sharmila Chand reports
r
E p o r t
M
a r k E t
r
M
E p o r t
a r k E t
r
E p o r t
Le Royal Meridien Chennai
Anantharam continues, “Chennai is also the starting point of several south India based tours for inbound tourism. From the supply point of view there was not an increase in the capacity and hence existing hotels saw the bene t of a ‘buoyant demand’ situation. Occupancies of hotels in luxury, rst class and economy classes also showed a consistent growth in key pro tability parameters.” Interestingly room rates in Chennai were considerably lower than those in Delhi, Mumbai and Bangalore but an increase in demand for rooms has narrowed this gap.
Buoy
t hub
Likewise, Virender Razdan, General Manager, Sheraton Park Hotel & Towers, Chennai says, “We are bullish about the Chennai Market and see it showing marginal growth by Q3 to Q4 of this year due to buoyancy in the manufacturing and infrastructure sector. State government will also sell the state as an attractive destination for all future investments, major international companies which have manufacturing bases in Tamil Nadu are shifting their back end operations to Chennai ... Hence the Chennai luxury market should see steady growth in the next couple of years.” “According to industry experts Cushman & Wake eld, CRISIL Chennai room supply will grow by 14 percent (2008-2011) whereas demand will decrease by 3 percent. But ground realities belie this,” argues Razdan. Pradeep Kalra, Senior VP Sales & Marketing, Sarovar Hotels & Resorts says, “Chennai being a corporate hub and base of many big industry players, it attracts a lot of business travellers. Pharma, manufacturing, heavy machinery, engineering and automobile sectors are major contributors in the present times. With crunching travel budgets and decreasing corporate spends, the pressure on the
Chennai is an important religious centre
Chennai’s heady mix o business and tourist attractions is drawing visitors
Sound fundamentals A to boost Chennai growth
ccording to Ashok Anantharam a veteran of the hospitality industry, Senior Consultant, GRT Hotels & Resorts, “2008-09 saw a substantial drop in occupancies and Average Room Rate (ARR) across all categories of hotels in Chennai. Overall market demand has dropped by 20 percent in both occupancy and yield and this trend will continue in the rst quarter of 2009-10 as well. However, future booking trends indicate that the worst may be over and the market will see a gradual pickup of demand in October 2009.” This short term drop does not seem to have made the city less attractive to potential new hotel owners and operators. Located on the Coromandel Coast of the Bay of Bengal, Chennai – the capital of Tamil Nadu – is the fourth largest metropolitan city in India and one of the largest metropolitan areas in the world.
The i dustry of tourism
Anantharam explains, “The Chennai hospitality market has seen a substantial growth both in terms of room nights and ARR over the last three to four years. There has been consistent increase of around 20 percent each year through 2008-09. From a demand point of view the city has gained considerable commercial importance because of its broad based industrial activity, gateway to South India and the capital city of the state with a very forward looking approach to industrialisation.”
International and domestic brands plan to capitalize on the city’s manufacturing and tourism draws, Sharmila Chand reports
1
M
AHCT A
a r k E t
2009
r
E p o r t
Sheraton – already operating success ully
call centres. On the other hand, Chennai has seen a spectacular rise as a commercial hub over the last ve years and this has resulted in international players looking seriously at Chennai. More than 3,000 rooms are expected to be added in the luxury/ rst class market between 2012-13 and several of these are well known international brands. The Oberoi Group, Taj and ITC are also expanding their presence in the city. Taj has recently opened the Taj Mountroad in addition to their three existing hotels (two in Chennai and one in Mahabalipuram, 60 kilometres south of the city). ITC is opening India’s largest luxury hotel - ITC Grand Chola in 2011-12. A relatively new entrant is the service apartment segment – Ascot establishing its presence here. Razdan, explains, “Chennai is being positioned as the next nancial hub after Mumbai. Come 2010-11, the city will run short of rooms keeping in view that more automotive companies are working on shifting their production base to Chennai and Tamil Nadu. Current ones are shifting all backend processes to the state. Banks like Citibank are expanding their operations further from Chennai. A metro rail project and other infrastructure realty projects will
Milk universe
Dedicated to warewashing around the world ! Automatic dishwashers with stationary operation · Automatic pass through washing units · Special dishwashing systems Conveyor systems · Waste treatment systems · Industrial kitchen equipment
Pradeep Kalra, Senior VP Sales & Marketing, Sarovar Hotels & Resorts
The Sheraton Park Hotel & Towers Chennai
hospitality sector will continue till the economy recovers by the end of this scal year.” He points out, “Radha Regent, a Sarovar Hotel, has managed to buck the trend on account of its strong sales of ces network across 11 source markets and a smaller room inventory.” Some global brands are already operating very successfully in Chennai and this includes Sheraton, Meridien, Radisson, and Courtyard by Marriott. In addition, several more players like Hilton, Intercontinental, Grand Hyatt, Hyatt Regency, Marriott, JW Marriott and Ascot are likely to open by 2012-13. On an optimistic note, Anantharam, says, “While 2008-09 saw a slump in demand, business is expected to pick up in the secondsee huge growth in corporate travel. Chennai vis à vis other cities in half of 2009-10 and the opening of the new hotels will coincide the withsouth ( Bangalore/ Hyderabad) has experienced fewer decreases increase in demand. However, there is no doubt that the quantum Weofare hopeful to arrest decreases and show growth by September increase in supply will outstrip the rate at which demand is expected of this year onward.” to grow in the medium term and Chennai will see a market scenarioIndustry veteran Anantharam is also optimistic. “Chennai will of ‘Perfect Competition’ where those hotels which provide superior see a large number of international hospitality players beginning value will come out trumps.” operations by 2012-13 and this will coincide with markets also gaining buoyancy both in the business and leisure segments. I expect to see the Chennai hospitality scenario, maturing even further and Br ds i I di Until a few years ago, the main concentration of global hotel brands this augurs well for the consumer who is prepared to pay for quality in India was in the gateway cities of Mumbai and Delhi. Later onand nds a positive price value relationship in the service delivered to him,” he says. Bangalore was the focus area due to the exponential rise of IT and
“We are bullish about the Chennai Market and see it showing marginal growth” Virender Razdan Because milk inspires the coffee world The Schaerer Co ee Art Plus opens up a totally new level of freedom in milk processing for the gastronomy industry. The unique versatile milk system encompasses everything that is important in today’s demanding world of co ee, including professional milk preparation in all its variations – from fully automatic to manual.
MEIKO Maschinenbau GmbH & Co. KG P.O.Box 2040 · 77610 Offenburg · Germany Tel. (+49) 781/203-0 · Fax (+49) 781/203-1121 www. meiko.de · e-mail:
[email protected]
To nd out more, contact us at: M. Schaerer Ltd. phone +41 (0)31 858 51 11, fax +41 (0)31 858 51 40 www.schaerer.com
SWISS MADE
M
a r k E t
r
E p o r t
Sheraton – already operating success ully
call centres. On the other hand, Chennai has seen a spectacular rise as a commercial hub over the last ve years and this has resulted in international players looking seriously at Chennai. More than 3,000 rooms are expected to be added in the luxury/ rst class market between 2012-13 and several of these are well known international brands. The Oberoi Group, Taj and ITC are also expanding their presence in the city. Taj has recently opened the Taj Mountroad in addition to their three existing hotels (two in Chennai and one in Mahabalipuram, 60 kilometres south of the city). ITC is opening India’s largest luxury hotel - ITC Grand Chola in 2011-12. A relatively new entrant is the service apartment segment – Ascot establishing its presence here. Razdan, explains, “Chennai is being positioned as the next nancial hub after Mumbai. Come 2010-11, the city will run short of rooms keeping in view that more automotive companies are working on shifting their production base to Chennai and Tamil Nadu. Current ones are shifting all backend processes to the state. Banks like Citibank are expanding their operations further from Chennai. A metro rail project and other infrastructure realty projects will
Milk universe
Dedicated to warewashing around the world ! Automatic dishwashers with stationary operation · Automatic pass through washing units · Special dishwashing systems Conveyor systems · Waste treatment systems · Industrial kitchen equipment
Pradeep Kalra, Senior VP Sales & Marketing, Sarovar Hotels & Resorts
The Sheraton Park Hotel & Towers Chennai
hospitality sector will continue till the economy recovers by the end of this scal year.” He points out, “Radha Regent, a Sarovar Hotel, has managed to buck the trend on account of its strong sales of ces network across 11 source markets and a smaller room inventory.” Some global brands are already operating very successfully in Chennai and this includes Sheraton, Meridien, Radisson, and Courtyard by Marriott. In addition, several more players like Hilton, Intercontinental, Grand Hyatt, Hyatt Regency, Marriott, JW Marriott and Ascot are likely to open by 2012-13. On an optimistic note, Anantharam, says, “While 2008-09 saw a slump in demand, business is expected to pick up in the secondsee huge growth in corporate travel. Chennai vis à vis other cities in half of 2009-10 and the opening of the new hotels will coincide the withsouth ( Bangalore/ Hyderabad) has experienced fewer decreases increase in demand. However, there is no doubt that the quantum Weofare hopeful to arrest decreases and show growth by September increase in supply will outstrip the rate at which demand is expected of this year onward.” to grow in the medium term and Chennai will see a market scenarioIndustry veteran Anantharam is also optimistic. “Chennai will of ‘Perfect Competition’ where those hotels which provide superior see a large number of international hospitality players beginning value will come out trumps.” operations by 2012-13 and this will coincide with markets also gaining buoyancy both in the business and leisure segments. I expect to see the Chennai hospitality scenario, maturing even further and Br ds i I di Until a few years ago, the main concentration of global hotel brands this augurs well for the consumer who is prepared to pay for quality in India was in the gateway cities of Mumbai and Delhi. Later onand nds a positive price value relationship in the service delivered to him,” he says. Bangalore was the focus area due to the exponential rise of IT and
“We are bullish about the Chennai Market and see it showing marginal growth” Virender Razdan
1
t
AHCT A
Because milk inspires the coffee world The Schaerer Co ee Art Plus opens up a totally new level of freedom in milk processing for the gastronomy industry. The unique versatile milk system encompasses everything that is important in today’s demanding world of co ee, including professional milk preparation in all its variations – from fully automatic to manual.
MEIKO Maschinenbau GmbH & Co. KG P.O.Box 2040 · 77610 Offenburg · Germany Tel. (+49) 781/203-0 · Fax (+49) 781/203-1121 www. meiko.de · e-mail:
[email protected]
2009
To nd out more, contact us at: M. Schaerer Ltd. phone +41 (0)31 858 51 11, fax +41 (0)31 858 51 40 www.schaerer.com
SWISS MADE
t
E c h n o l o g y
E c h n o l o g y
For both front and back of ce functions, explains Matthew Kuan, Leader, Hospitality Solutions, Nortel Asia, “We are able to unify traditionally disparate communication networks within the hotel,” which allows of ce desks using analogue phones and engineers on walkie-talkies using radio frequencies, to communicate without purchasing any new hardware. And, says a marketing representative from UK-base Aculab, “Having to maintain a single IP-based network for all services involving voice, data, etc. should lead to reduced [operating] costs.” Another positive for hotels is the ability for executives within the hotel to use the meetings facilities for their own purposes. The current downturn has forced hotels into cost-saving mode, and according to a number of industry sources, this means lowering internal international call charges. Explains Kuan, “If you have executives all over the world, instead of all ying to one distant location, each person can y to the nearest location in the region and conduct a conference call from there. It’s a tremendous cost saving tool.”
The co s
Historically hotels have hit a number of roadblocks when looking at installing VoIP solutions. Particularly in less developed countries or rural areas, the infrastructure for connections was – and sometimes
“When the infrastructure is put in place, there is a guaranteed way to see a return on investment for everyone.” Matthew Kuan ph
a h
ra v
Cost-cutting communication
V
An overlooked use o VoIP is the bene t or back-o ce operations. But there are still hurdles to clear reports
oice over Internet Protocol, or VoIP, is the broad term applied to all telephone, conference and video technology that communicates over an IP network. More and more telecommunications and technology companies are taking steps that show this is the way forward. One of those is New World Telecommunications, which recently announced a partnership with SolutionInc to market and sell the group’s SolutionIP software, which provides internet connectivity, billing and management, to the hospitality sector in Hong Kong, Macau and China. In theory, it should be a cheaper, clearer communication option that allows international calls and meetings from anywhere in the world at as low as 50 percent of the cost of landlines or mobile phones. In practice however, while in developed countries VoIP has taken off, in Asia there is still some reticence to adopt this technology.
Christina KautzkyThe pros
In a perfect world, hotel guests, back of ce, and the hotel executives themselves can bene t from the implementation of VoIP solutions. Explains a representative from Aculab, “An analogy would be the number of third party applications available for the iPhone – the basic underlying principle is the same,” but every hotel can use IP networks to suit their needs. Uses for hotel guests include cheaper international calling rates, meetings and conference solutions that range from voice to video, and peace of mind that the hotel bill at the end of the stay will not be sky high.
t
t
E c h n o l o g y
E c h n o l o g y
For both front and back of ce functions, explains Matthew Kuan, Leader, Hospitality Solutions, Nortel Asia, “We are able to unify traditionally disparate communication networks within the hotel,” which allows of ce desks using analogue phones and engineers on walkie-talkies using radio frequencies, to communicate without purchasing any new hardware. And, says a marketing representative from UK-base Aculab, “Having to maintain a single IP-based network for all services involving voice, data, etc. should lead to reduced [operating] costs.” Another positive for hotels is the ability for executives within the hotel to use the meetings facilities for their own purposes. The current downturn has forced hotels into cost-saving mode, and according to a number of industry sources, this means lowering internal international call charges. Explains Kuan, “If you have executives all over the world, instead of all ying to one distant location, each person can y to the nearest location in the region and conduct a conference call from there. It’s a tremendous cost saving tool.”
The co s
Historically hotels have hit a number of roadblocks when looking at installing VoIP solutions. Particularly in less developed countries or rural areas, the infrastructure for connections was – and sometimes
“When the infrastructure is put in place, there is a guaranteed way to see a return on investment for everyone.” Matthew Kuan ph
a h
ra v
Cost-cutting communication
V
An overlooked use o VoIP is the bene t or back-o ce operations. But there are still hurdles to clear reports
oice over Internet Protocol, or VoIP, is the broad term applied to all telephone, conference and video technology that communicates over an IP network. More and more telecommunications and technology companies are taking steps that show this is the way forward. One of those is New World Telecommunications, which recently announced a partnership with SolutionInc to market and sell the group’s SolutionIP software, which provides internet connectivity, billing and management, to the hospitality sector in Hong Kong, Macau and China. In theory, it should be a cheaper, clearer communication option that allows international calls and meetings from anywhere in the world at as low as 50 percent of the cost of landlines or mobile phones. In practice however, while in developed countries VoIP has taken off, in Asia there is still some reticence to adopt this technology.
Christina KautzkyThe pros
In a perfect world, hotel guests, back of ce, and the hotel executives themselves can bene t from the implementation of VoIP solutions. Explains a representative from Aculab, “An analogy would be the number of third party applications available for the iPhone – the basic underlying principle is the same,” but every hotel can use IP networks to suit their needs. Uses for hotel guests include cheaper international calling rates, meetings and conference solutions that range from voice to video, and peace of mind that the hotel bill at the end of the stay will not be sky high.
1
t
AHCT A
A
2009
E c h n o l o g y
A VoIP solution
Matthew Kuan, Leader, Hospitality Solutions, Nortel Asia
rom Phillips
just as easy as using the web at home or picking up a mobile phone. The company explains, “Whether [guests] are tourists keeping in touch with home, or business professionals on the move, everyone needs easy and quick access. But access alone is not enough; it has to be quick to connect, fast to transmit and not result in a huge bill for usage. In effect, it must be as simple as using a mobile phone or sending a fax.” Over the past few years, as hotels have enjoyed high occupancy rates and expenses were not at the top of the mind, hotels did not need to offer cheaper solutions. For those travelling for business purposes,
.
VoIP Solutions can… Lower international calling rates by up to O
0 percent.
er cheaper meetings, business and con erence solutions.
Connect disparate networks o
ront o
ce, back o
ce and engineering departments.
Allow hotel employees to connect with regional and global chains. Make WiFi connections possible throughout the hotel
or a variety o
communications options.
the company footed the bill for expensive calls and meetings. Now, however, that is not the case, which is leading to a reassessment of what hotels need to be offering.
The h ppy medium
“Today,” explains Kuan, IT departments are being called upon to “put on their thinking caps to nd ways to leverage technology for cost cutting measures.” Globally this has changed the way that hotels are viewing VoIP. Technology companies are being asked to sit down and explain LG-Nortel’s IP 0 system just how VoIP technology will impact their bottom line. And, says Kuan, “We can show you precise ways that this is a real value add and its clear ROI. When the infrastructure is put in place, there is a guaranteed way to see a return on investment for everyone.” But while solutions exist, there are barriers for hotels, and ensuring owners are purchasing the right system is one. Aculab adds, “Perhaps the biggest challenge is making sense of the various offerings - the plethora of offerings - that are available.” From expensive solutions offered by the traditional tier-one telecommunications vendor space, through tier two and three vendors of SME-scale IP-PBXs to hosted platforms, SIP trunking and peer-to-peer solutions such as Skype, “it’s a mine eld.” But all is not lost. “Maybe the best advice is to specify what it is that you want to achieve, then seek information from a local, in-country solutions provider or vendor.” The company cautions, “I’m sure [solutions providers] would tell you – each and every one Videocon erencing saves money on travel – that they had the answers to all of your problems and questions… Inoperability is often a good topic to quiz companies on.” Aculab’s rep advises, “Don’t let them oversell you, and equally, still is – simply not in place. This is an ongoing issue, though one make sure you don’t get caught up in the proprietary solution trap that individual countries are working on not just from a hospitality perspective, but also in terms of overall telecommunications - that simply negates many of the advantages that VoIP brings in penetration. Unfortunately though, in places where lines are notthe rst place.” This is a trend that the industry is addressing, and some like currently in operation, VoIP is simply not an option. In terms of hotel infrastructure, many have been resistant to Nortel have been proactive in being open about it. Says Kuan, “We realise that wireless and the interfacing of applications is the way change their approach and disrupt the status quo by adding additional forward … so we are developing technology in the direction that wires and routing cables. But, as SMC Asia points out, “Even in our personal lives the internet has become completely pervasive. We hotels really want.” Just how the tech industry will respond to these new demands keep in touch with our friends by email; we buy books, CDs, car remains to be seen, but what is clear is that the hurdles originally insurance, vacations and virtually anything else over the web. Most associated with IP systems are slowly but surely becoming a thing of of us would now be lost without it.” Likewise access to solutions for the past, which bene ts hotel guest, hotel executives, and everyone telecommunications and video conferences is essential to keep the in between. contemporary hotel guest happy. SMC offers solutions aimed at being
2009 AHCT
19
t
E c h n o l o g y
A VoIP solution
Matthew Kuan, Leader, Hospitality Solutions, Nortel Asia
rom Phillips
just as easy as using the web at home or picking up a mobile phone. The company explains, “Whether [guests] are tourists keeping in touch with home, or business professionals on the move, everyone needs easy and quick access. But access alone is not enough; it has to be quick to connect, fast to transmit and not result in a huge bill for usage. In effect, it must be as simple as using a mobile phone or sending a fax.” Over the past few years, as hotels have enjoyed high occupancy rates and expenses were not at the top of the mind, hotels did not need to offer cheaper solutions. For those travelling for business purposes,
.
VoIP Solutions can… Lower international calling rates by up to O
0 percent.
er cheaper meetings, business and con erence solutions.
Connect disparate networks o
ront o
ce, back o
ce and engineering departments.
Allow hotel employees to connect with regional and global chains. Make WiFi connections possible throughout the hotel
or a variety o
communications options.
the company footed the bill for expensive calls and meetings. Now, however, that is not the case, which is leading to a reassessment of what hotels need to be offering.
The h ppy medium
“Today,” explains Kuan, IT departments are being called upon to “put on their thinking caps to nd ways to leverage technology for cost cutting measures.” Globally this has changed the way that hotels are viewing VoIP. Technology companies are being asked to sit down and explain LG-Nortel’s IP 0 system just how VoIP technology will impact their bottom line. And, says Kuan, “We can show you precise ways that this is a real value add and its clear ROI. When the infrastructure is put in place, there is a guaranteed way to see a return on investment for everyone.” But while solutions exist, there are barriers for hotels, and ensuring owners are purchasing the right system is one. Aculab adds, “Perhaps the biggest challenge is making sense of the various offerings - the plethora of offerings - that are available.” From expensive solutions offered by the traditional tier-one telecommunications vendor space, through tier two and three vendors of SME-scale IP-PBXs to hosted platforms, SIP trunking and peer-to-peer solutions such as Skype, “it’s a mine eld.” But all is not lost. “Maybe the best advice is to specify what it is that you want to achieve, then seek information from a local, in-country solutions provider or vendor.” The company cautions, “I’m sure [solutions providers] would tell you – each and every one Videocon erencing saves money on travel – that they had the answers to all of your problems and questions… Inoperability is often a good topic to quiz companies on.” Aculab’s rep advises, “Don’t let them oversell you, and equally, still is – simply not in place. This is an ongoing issue, though one make sure you don’t get caught up in the proprietary solution trap that individual countries are working on not just from a hospitality perspective, but also in terms of overall telecommunications - that simply negates many of the advantages that VoIP brings in penetration. Unfortunately though, in places where lines are notthe rst place.” This is a trend that the industry is addressing, and some like currently in operation, VoIP is simply not an option. In terms of hotel infrastructure, many have been resistant to Nortel have been proactive in being open about it. Says Kuan, “We realise that wireless and the interfacing of applications is the way change their approach and disrupt the status quo by adding additional forward … so we are developing technology in the direction that wires and routing cables. But, as SMC Asia points out, “Even in our personal lives the internet has become completely pervasive. We hotels really want.” Just how the tech industry will respond to these new demands keep in touch with our friends by email; we buy books, CDs, car remains to be seen, but what is clear is that the hurdles originally insurance, vacations and virtually anything else over the web. Most associated with IP systems are slowly but surely becoming a thing of of us would now be lost without it.” Likewise access to solutions for the past, which bene ts hotel guest, hotel executives, and everyone telecommunications and video conferences is essential to keep the in between. contemporary hotel guest happy. SMC offers solutions aimed at being
20
d
AHCT A
2009
d
E s i g n
Making an exhibition of themselves
Open kitchen – limited view
Bruce Dawson looks at two kitchens to see how they have been adapted to both the space and the chefs’ requirements from the chef ’s travels add an element of the exotic, with glass panelling over the window top. But this exterior is mostly the architect’s hand; his is rmly in the kitchen itself. The restaurant group has ‘owned’ the upper part of Star Street in Wanchai for years with a hold on the best building, but 1/5 nuevo is but the latest incarnation of that location, having been a Japanese restaurant in its former life, then a European grill. “For the new restaurant, which focuses on more tapas-style European food, the issue was not for the kitchen to be big but practical,” Gabet says. “I used to run a kitchen in Japan that was 1,500 square metres with 400 seats, but size doesn’t matter and has nothing to do with the beauty of the kitchen, especially in Hong Kong where it is so compressed.”
T
1/
nuevo’s take on kitchen design
Wi dow oper ti g system
E s i g n
they rst receive and process the producechef and at the top. It is not a democracy, the chef meats. Even the dessert area is off-limits. controls his kitchen like the captain of a ship. The washroom is located past the kitchen The system must follow the top.” so everyone at some point in the evening is bound to get a close look. Some just give Desig by proxy it a glance, but some show a keen interest In sharp contrast to the chef-driven design and stay for several minutes. The window process that formed 1/5 nuevo, the master can be seen everywhere in the restaurant, planner of the brand-new Sha Tin 18 including the busy bar when the curtain is Chinese open show kitchen at the Hyatt open. But during dinner service the large Regency Sha Tin did not spend hours oor-to-ceiling barrier gives diners a senseinofmeetings with his head chef; instead, privacy and it effectively separates the entire he based the design very closely on the bar area from the dining room. Gabet says successful show kitchen ‘Made in China’ at while he designed the kitchen, there were the hotel in Beijing. Andreas Stalder is the three others involved: the actual interior Senior Vice President, Product & Brands Development of Hyatt Hotels & Resorts. kitchen designer who sources the equipment Sha Tin 18 features four show kitchens where and the interior designer of the restaurant, the group’s dedicated EC Studio, who did diners can see in full view the preparation of authentic Cantonese and Northern the intriguing frontage, and the operator of course, who has the nal say on everything. Chinese cuisine. There is a pastry kitchen There are also safety issues such as re and tea bar; noodle and dumpling station hygiene, whose departments can easily where hand-pulled noodles from Xian and close or postpone opening if they nd some handmade dumplings are made to order with discrepancy. bar seating; wok kitchen/claypot/steamed dishes kitchen; and nally a barbeque kitchen “The design of the kitchen is so that the power structure is like a pyramid, with with the two massive Beech ovens to roast the
“You just want to see the sexy part, not some cook peeling carrots”
S t a r b u c k s
-
A u g
0 9 . p d f
7 / 2 2 / 0 9
1 1 : 0 5 : 0 3
Patrice Gabet
A M
C
He says the key is to make the kitchen as his is a study in contrasts: two has massive marble-effect pillars next to the functional as possible while creating at least ‘open’ kitchens, one designed by bar and around the restaurant shimmering some element of the visual. “Open kitchens the executive chef from scratch, with gold; the walls, feature tones of mud,are very popular; these days guests want the other by a hotelier with no red, clay, blue and black; small beautifullyto see the action. But I don’t feel you need consultation with the chef. Is it a question designed tiles for the backdrop of the barto show everything, it’s mostly the chef ’s and a pillar giving a sh-scale visual ripple of function over beauty, or is there a happy performance, so we show what we want compromise to be reached with both? effect to the bar top. The light clay textured to show.” In his case that means the open Patrice Gabet is not just the Executivewalls and lampshades, and red lighting window is restricted to just the head and Chef but is also the Executive Director ofeffects highlight the kitchen at night. There sous chef at the nish point, showcasing the Elite Concepts, which operates 1/5 nuevo,is a white marble countertop facing the grill, attop and range work and the nishing recipient of a Michelin 1 Bib Gourmand open part of the kitchen’s re ective copper plating. Ten years ago, he says, kitchens were with a one fork ‘comfort rating’; as well as an surrounding window, copper heat lamps, and showing everything, and it was too much. Italian, Chinese, Japanese, French and New the counters are all stainless steel as well as“You all just want to see the sexy part, not American restaurant, properties in Beijingthe equipment in the kitchen. The window some cook peeling carrots.” You won’t see and a resort. Restaurant 1/5 nuevo is billedis over three metres wide and on the shelf the cold preparation area, nor the pantry as “a cocktail lounge with casual dining;” above Moroccan tagines and unique cutlery and certainly not the ‘deep prep’ area where C M
M Y
C Y
C M Y
K
F O O D S E R V I C E
What started as a premium coffee brand has become a family of premium brands. This collection and our support create an uplifting experience for your customers and a lasting relationship with you. Starbucks looks for opportunities to surprise and delight customers by offering specialty coffee brands in places where customers expect to find our products! Starbucks offers a variety of flexible coffee and tea programmes for a variety of markets: -
- Business & Industry Caferteria - Fine Dining - Hotels - Club House FOR MORE INFORMATION ON OUR SERVICES, PLEASE CONTACT Coffee Concepts (Hong Kong) Limited Tel.: (852) 2101-1412 Fax: (852) 2216-7860E-mail:
[email protected]
d
d
E s i g n
Making an exhibition of themselves
Open kitchen – limited view
Bruce Dawson looks at two kitchens to see how they have been adapted to both the space and the chefs’ requirements from the chef ’s travels add an element of the exotic, with glass panelling over the window top. But this exterior is mostly the architect’s hand; his is rmly in the kitchen itself. The restaurant group has ‘owned’ the upper part of Star Street in Wanchai for years with a hold on the best building, but 1/5 nuevo is but the latest incarnation of that location, having been a Japanese restaurant in its former life, then a European grill. “For the new restaurant, which focuses on more tapas-style European food, the issue was not for the kitchen to be big but practical,” Gabet says. “I used to run a kitchen in Japan that was 1,500 square metres with 400 seats, but size doesn’t matter and has nothing to do with the beauty of the kitchen, especially in Hong Kong where it is so compressed.” 1/
T
nuevo’s take on kitchen design
Wi dow oper ti g system
E s i g n
they rst receive and process the producechef and at the top. It is not a democracy, the chef meats. Even the dessert area is off-limits. controls his kitchen like the captain of a ship. The washroom is located past the kitchen The system must follow the top.” so everyone at some point in the evening is bound to get a close look. Some just give Desig by proxy it a glance, but some show a keen interest In sharp contrast to the chef-driven design and stay for several minutes. The window process that formed 1/5 nuevo, the master can be seen everywhere in the restaurant, planner of the brand-new Sha Tin 18 including the busy bar when the curtain is Chinese open show kitchen at the Hyatt open. But during dinner service the large Regency Sha Tin did not spend hours oor-to-ceiling barrier gives diners a senseinofmeetings with his head chef; instead, privacy and it effectively separates the entire he based the design very closely on the bar area from the dining room. Gabet says successful show kitchen ‘Made in China’ at while he designed the kitchen, there were the hotel in Beijing. Andreas Stalder is the three others involved: the actual interior Senior Vice President, Product & Brands Development of Hyatt Hotels & Resorts. kitchen designer who sources the equipment Sha Tin 18 features four show kitchens where and the interior designer of the restaurant, the group’s dedicated EC Studio, who did diners can see in full view the preparation of authentic Cantonese and Northern the intriguing frontage, and the operator of course, who has the nal say on everything. Chinese cuisine. There is a pastry kitchen There are also safety issues such as re and tea bar; noodle and dumpling station hygiene, whose departments can easily where hand-pulled noodles from Xian and close or postpone opening if they nd some handmade dumplings are made to order with discrepancy. bar seating; wok kitchen/claypot/steamed dishes kitchen; and nally a barbeque kitchen “The design of the kitchen is so that the power structure is like a pyramid, with with the two massive Beech ovens to roast the
“You just want to see the sexy part, not some cook peeling carrots”
S t a r b u c k s
-
A u g
0 9 . p d f
7 / 2 2 / 0 9
1 1 : 0 5 : 0 3
Patrice Gabet
A M
C
He says the key is to make the kitchen as his is a study in contrasts: two has massive marble-effect pillars next to the functional as possible while creating at least ‘open’ kitchens, one designed by bar and around the restaurant shimmering some element of the visual. “Open kitchens the executive chef from scratch, with gold; the walls, feature tones of mud,are very popular; these days guests want the other by a hotelier with no red, clay, blue and black; small beautifullyto see the action. But I don’t feel you need consultation with the chef. Is it a question designed tiles for the backdrop of the barto show everything, it’s mostly the chef ’s and a pillar giving a sh-scale visual ripple of function over beauty, or is there a happy performance, so we show what we want compromise to be reached with both? effect to the bar top. The light clay textured to show.” In his case that means the open Patrice Gabet is not just the Executivewalls and lampshades, and red lighting window is restricted to just the head and Chef but is also the Executive Director ofeffects highlight the kitchen at night. There sous chef at the nish point, showcasing the Elite Concepts, which operates 1/5 nuevo,is a white marble countertop facing the grill, attop and range work and the nishing recipient of a Michelin 1 Bib Gourmand open part of the kitchen’s re ective copper plating. Ten years ago, he says, kitchens were with a one fork ‘comfort rating’; as well as an surrounding window, copper heat lamps, and showing everything, and it was too much. Italian, Chinese, Japanese, French and New the counters are all stainless steel as well as“You all just want to see the sexy part, not American restaurant, properties in Beijingthe equipment in the kitchen. The window some cook peeling carrots.” You won’t see and a resort. Restaurant 1/5 nuevo is billedis over three metres wide and on the shelf the cold preparation area, nor the pantry as “a cocktail lounge with casual dining;” above Moroccan tagines and unique cutlery and certainly not the ‘deep prep’ area where C M
M Y
C Y
C M Y
K
F O O D S E R V I C E
What started as a premium coffee brand has become a family of premium brands. This collection and our support create an uplifting experience for your customers and a lasting relationship with you. Starbucks looks for opportunities to surprise and delight customers by offering specialty coffee brands in places where customers expect to find our products! Starbucks offers a variety of flexible coffee and tea programmes for a variety of markets: -
- Business & Industry Caferteria - Fine Dining - Hotels - Club House FOR MORE INFORMATION ON OUR SERVICES, PLEASE CONTACT Coffee Concepts (Hong Kong) Limited Tel.: (852) 2101-1412 Fax: (852) 2216-7860E-mail:
[email protected]
22
d
AHCT A
A
2009
2
2009 AHCT
E s i g n
The entrancing entrance to Sha Tin 1
The kitchens can be seen rom any table in Sha Tin 1
“There is no room for error, but we try our best to maintain a calm and jolly state of mind,” he says. Stalder doesn’t believe in windows. “Either show or don’t show, but you want to see the chef ’s hands, what they are doing.” Therefore he went ahead with his vision without consulting the chef. “Often you haven’t even appointed the head chef in the conception phase; we know what works, how a Chinese kitchen works. We gave a lot of thought to attention to detail and design; show kitchen and interior design become one and the same.” He dismantled the kitchen into components, with seating between these components, and gave the designers no part in the layout. “There is nothing more frustrating than designers who don’t understand kitchens,” he asserts. Interior designer Tony Siu still managed to put his spin on the eventual outcome, while not involved with the kitchen, he lent his air to the interior design of the restaurant, and indeed, the whole hotel since day one with all the with subtle elements such as birdcage lighting, stone facing for the show kitchens, themes of nature, wood, rustic unpolished enclosed area. Guests can only see the stone and classic Chinese design updated nished dishes, but are never given a chance with elements such as mirrors for depth. to look at the procedures.” He says guests now have the chance to see the fresh ingredients,“People are lining up just to look at the the cleanliness of the preparation process, wok station, and enjoy sitting all around the and can better appreciate the culinary skillsnoodle station,” he says with obvious pride. “I got a lot of direction from Stalder and of the chefs. “This not only gives con dence I’ve worked for more than two years on the to the guests, it’s also entertaining. It becomes not just a meal, but a new experience.” He balance between the seating and the kitchens, says the toughest challenge of the open learning the concept that you can order kitchen concept for his chefs is the sudden anything from anywhere in the restaurant shift to interacting with the guests, and the and watch while the chef makes it right in intense scrutiny in which they are under. front of you, or from afar.”
Experience
the
dif ference
of these
culinary stars, with a to shell ratio high meat in their
convenient form and a half shell
fcom lapvlementing or prof ile cuisine style. They even come with their
own
sculptured plate.
signature Peking Duck and Sha Tin Roast Pigeon. Added to this are ve private rooms and a vast outdoor terrace to take in the mountain view. But Stalder hopes that guests will be equally trans xed with his four show kitchens, each manned by a chef renowned for his particular area of expertise. “We wanted to create something exciting, not ‘just another hotel restaurant,’” he says. “The kitchen is the most intimate part of your home, a comfort zone. We’re taking the concept inside out – nothing to hide, nothing to be shy about. This means the chefs change their behaviour, they don’t shout, they look better; it’s something not expected in Sha Tin.”
I ter ctivity
Chef Nelson Zou, Chef de Cuisine, Sha Tin 18, has adapted to the new style. “The advantage of having an open kitchen is that it’s interactive. Traditional Chinese restaurants tend to hide the chef in an
DISCOVER THE NEW ZEALAND GREENSHELL™ STORY AND MORE CULINARY CONCEPTS AT WWW.AQUACULTURE.ORG.NZ The dessert kitcken at Sha Tin 1
any
NEW ZEALAND GREENSHELL™ MUSSELS ARE AVAILABLE WITHIN ASIA FROM BROADLINE AND SPECIALITY DISTRIBUTORS. FOR SALES ENQUIRIES EMAIL
[email protected]
d
E s i g n
The entrancing entrance to Sha Tin 1
The kitchens can be seen rom any table in Sha Tin 1
“There is no room for error, but we try our best to maintain a calm and jolly state of mind,” he says. Stalder doesn’t believe in windows. “Either show or don’t show, but you want to see the chef ’s hands, what they are doing.” Therefore he went ahead with his vision without consulting the chef. “Often you haven’t even appointed the head chef in the conception phase; we know what works, how a Chinese kitchen works. We gave a lot of thought to attention to detail and design; show kitchen and interior design become one and the same.” He dismantled the kitchen into components, with seating between these components, and gave the designers no part in the layout. “There is nothing more frustrating than designers who don’t understand kitchens,” he asserts. Interior designer Tony Siu still managed to put his spin on the eventual outcome, while not involved with the kitchen, he lent his air to the interior design of the restaurant, and indeed, the whole hotel since day one with all the with subtle elements such as birdcage lighting, stone facing for the show kitchens, themes of nature, wood, rustic unpolished enclosed area. Guests can only see the stone and classic Chinese design updated nished dishes, but are never given a chance with elements such as mirrors for depth. to look at the procedures.” He says guests now have the chance to see the fresh ingredients,“People are lining up just to look at the the cleanliness of the preparation process, wok station, and enjoy sitting all around the and can better appreciate the culinary skillsnoodle station,” he says with obvious pride. “I got a lot of direction from Stalder and of the chefs. “This not only gives con dence I’ve worked for more than two years on the to the guests, it’s also entertaining. It becomes not just a meal, but a new experience.” He balance between the seating and the kitchens, says the toughest challenge of the open learning the concept that you can order kitchen concept for his chefs is the sudden anything from anywhere in the restaurant shift to interacting with the guests, and the and watch while the chef makes it right in intense scrutiny in which they are under. front of you, or from afar.”
Experience
the
dif ference
of these
culinary stars, with a to shell ratio high meat in their
convenient form and a half shell f lavor prof ile
complementing any cuisine style. They even come with their
own
sculptured plate.
signature Peking Duck and Sha Tin Roast Pigeon. Added to this are ve private rooms and a vast outdoor terrace to take in the mountain view. But Stalder hopes that guests will be equally trans xed with his four show kitchens, each manned by a chef renowned for his particular area of expertise. “We wanted to create something exciting, not ‘just another hotel restaurant,’” he says. “The kitchen is the most intimate part of your home, a comfort zone. We’re taking the concept inside out – nothing to hide, nothing to be shy about. This means the chefs change their behaviour, they don’t shout, they look better; it’s something not expected in Sha Tin.”
I ter ctivity
Chef Nelson Zou, Chef de Cuisine, Sha Tin 18, has adapted to the new style. “The advantage of having an open kitchen is that it’s interactive. Traditional Chinese restaurants tend to hide the chef in an
DISCOVER THE NEW ZEALAND GREENSHELL™ STORY AND MORE CULINARY CONCEPTS AT WWW.AQUACULTURE.ORG.NZ NEW ZEALAND GREENSHELL™ MUSSELS ARE AVAILABLE WITHIN ASIA FROM BROADLINE AND SPECIALITY DISTRIBUTORS. FOR SALES ENQUIRIES EMAIL
[email protected]
The dessert kitcken at Sha Tin 1
2
c
AHCT A
2009
u l i n a r y
n
c
E w s
Waiting 11 years or a number 8
Fire roasted prawns with garlic, coriander and sweet red chilli jam
rom Soho
The latest opening in Hong Kong’s bar and dining Soho district is the appropriately named Soho 8. The name o the Staunton’s Group outlet comes rom the area and the street address o 8 Staunton Street. The company have been waiting or the spot to become vacant or 11 years. The restaurant looks over the Mid-Levels escalator and grabs attention with a wall-mounted, backlit ve- oot model o a whale. Open windows also give onto Staunton Street itsel , providing more opportunities or people-watching. There is an emphasis on premium cocktails, Champagnes and New World wines. Management and che Je rey Le Bon decided to go or a Sur and Tur menu, using produce sourced rom the Paci c Rim and Argentina. Signature sur dishes include spice crusted rare sashimi grade tuna, while the tur could be rack o Australian lamb with Indonesian spices. The actual Sur + Tur combo is a llet o Australian bee tenderloin with Béarnaise sauce and hal a Boston lobster.
Mandarin Oriental Hyde Park, London
n
E w s
Rare salmon treat Gourmets have the opportunity or a rare treat through to mid-August at Harlan’s in Hong Kong. The restaurant’s Executive Che Nelson Chiu has sourced the rare seasonal delicacy o white salmon rom Alaska. The sh, also known as the Ivory King or Chinook salmon is rare relative to the large numbers o red-feshed King salmon with which it migrates and because they are in season only or a short summer period. The sh has a unique mild, sweet and buttery favour. Che Nelson’s creative uses o the sh include a cured salmon with potato pancake, watercress, caviar and honey mustard dressing and a salmon consommé with con t tomatoes, tarragon, miso, Chardonnay and pineapple. The sh, which make up only ve percent o the King salmon amily, is white feshed because it has an extra enzyme that processes carotene, the chemical that turns other salmon pink or red.
Pan roasted Alaskan salmon
Thirsty world
MOHG snags Blumenthal British che Heston Blumenthal, noted or both his play ul experimental cuisine and his research into historic British cooking, is to open a restaurant in the Mandarin Oriental Hyde Park, London in the autumn o 2010. The kitchen will be headed by Ashley Palmer Watts, who has been Group Executive Che at Blumenthal’s three-Michelin-starred The Fat Duck or nine years. The menu will be a revival and modernization o traditional British recipes and the design o the restaurant will refect that concept. Design will be in the hands o Adam Tihany who will work with Blumenthal and the Mandarin Oriental. The designer plans to highlight traditional British materials such as wood, leather and iron. David Nicholls, Corporate Director o F&B at the Mandarin Oriental Hotel Group is a riend o Blumenthal and he says that has, “Always shared his enthusiasm or English recipes and … enjoyed working with him to develop talented British che s through the Roux Scholarship programme.”
Cured Alaskan salmon
Calling all beetroot a cionados
Exhibition Vinexpo in Bordeaux had been expecting a large decrease in visitor numbers but ound the actual drop limited. They recorded only a 7.56 percent dip, despite what the organisers term the ‘ambient economic gloom’. A urther surprise was the large number o pro essional visitors rom mainland China and Hong Kong – 1,322 attendees second only to the number o pro essionals attending rom Britain. The keen interest in wine has been attributed to the abolition o import duties in Hong Kong. “The overseas contingent exceeded all estimations, especially the remarkable turnout rom Hong Kong and China,” said Vinexpo Chairman Xavier de Eizaguirre. The latter were not the only Asians showing interest in wine. Tax cuts on wine in Thailand are thought to be behind the 93 percent increase in visitors to the show rom that country. Overall, 46,621 pro essional buyers attended, with 34 percent being rom 135 countries outside o France. Vinexpo – attracting a worldwide audience
Have a great recipe or beetroot carpaccio? Make a mean gingered beetroot soup? For those who nd the o ten-overlooked beetroot a joy to cook with, contact Ragnar Fridriksson, a member o the World Association o Che s Societies, via Facebook to contribute to a cookbook he is editing dedicated to this root vegetable. He is looking or recipes rom around the world, and those chosen will be eatured in the book with the che ’s name and place o work. Success ul entrants will also receive a ree nal copy o the book.
Flavour o Thailand Lotus, the modern Thai restaurant and cocktail lounge in Hong Kong’s Central district recently brought in two mixologists rom Bangkok to give their cocktail menu a pep up. Although Bennie Sorum and Thomas Anostam are actually Swedish, they have attempted to capture the favours o Thailand in their cocktails and their Siam Sunrise has been appointed the country’s o cial cocktail by the Tourism Authority o Thailand. The pair, who have been mixing or about seven years each and have been in the Land o Smiles or three or our years, also wanted to create cocktails that matched the Thai cooking o well-known Australian che Will Meyrick. One o the aims o mixology is to bring the kitchen into the bar and Sorum and Anostam’s creations are certainly loaded with the favours o the Thai kitchen – lemongrass, coconut, pandanus, lime and the inevitable chilli.
u l i n a r y
An o ten-overlooked vegetable
Photograph courtesy o
Vinexpo
c
u l i n a r y
n
c
E w s
Waiting 11 years or a number 8
Fire roasted prawns with garlic, coriander and sweet red chilli jam
rom Soho
The latest opening in Hong Kong’s bar and dining Soho district is the appropriately named Soho 8. The name o the Staunton’s Group outlet comes rom the area and the street address o 8 Staunton Street. The company have been waiting or the spot to become vacant or 11 years. The restaurant looks over the Mid-Levels escalator and grabs attention with a wall-mounted, backlit ve- oot model o a whale. Open windows also give onto Staunton Street itsel , providing more opportunities or people-watching. There is an emphasis on premium cocktails, Champagnes and New World wines. Management and che Je rey Le Bon decided to go or a Sur and Tur menu, using produce sourced rom the Paci c Rim and Argentina. Signature sur dishes include spice crusted rare sashimi grade tuna, while the tur could be rack o Australian lamb with Indonesian spices. The actual Sur + Tur combo is a llet o Australian bee tenderloin with Béarnaise sauce and hal a Boston lobster.
Mandarin Oriental Hyde Park, London
Rare salmon treat
Pan roasted Alaskan salmon
Thirsty world
British che Heston Blumenthal, noted or both his play ul experimental cuisine and his research into historic British cooking, is to open a restaurant in the Mandarin Oriental Hyde Park, London in the autumn o 2010. The kitchen will be headed by Ashley Palmer Watts, who has been Group Executive Che at Blumenthal’s three-Michelin-starred The Fat Duck or nine years. The menu will be a revival and modernization o traditional British recipes and the design o the restaurant will refect that concept. Design will be in the hands o Adam Tihany who will work with Blumenthal and the Mandarin Oriental. The designer plans to highlight traditional British materials such as wood, leather and iron. David Nicholls, Corporate Director o F&B at the Mandarin Oriental Hotel Group is a riend o Blumenthal and he says that has, “Always shared his enthusiasm or English recipes and … enjoyed working with him to develop talented British che s through the Roux Scholarship programme.”
F
AHCT A
Exhibition Vinexpo in Bordeaux had been expecting a large decrease in visitor numbers but ound the actual drop limited. They recorded only a 7.56 percent dip, despite what the organisers term the ‘ambient economic gloom’. A urther surprise was the large number o pro essional visitors rom mainland China and Hong Kong – 1,322 attendees second only to the number o pro essionals attending rom Britain. The keen interest in wine has been attributed to the abolition o import duties in Hong Kong. “The overseas contingent exceeded all estimations, especially the remarkable turnout rom Hong Kong and China,” said Vinexpo Chairman Xavier de Eizaguirre. The latter were not the only Asians showing interest in wine. Tax cuts on wine in Thailand are thought to be behind the 93 percent increase in visitors to the show rom that country. Overall, 46,621 pro essional buyers attended, with 34 percent being rom 135 countries outside o France.
Cured Alaskan salmon
Calling all beetroot a cionados
Vinexpo – attracting a worldwide audience
Have a great recipe or beetroot carpaccio? Make a mean gingered beetroot soup? For those who nd the o ten-overlooked beetroot a joy to cook with, contact Ragnar Fridriksson, a member o the World Association o Che s Societies, via Facebook to contribute to a cookbook he is editing dedicated to this root vegetable. He is looking or recipes rom around the world, and those chosen will be eatured in the book with the che ’s name and place o work. Success ul entrants will also receive a ree nal copy o the book.
Flavour o Thailand
2
E w s
Gourmets have the opportunity or a rare treat through to mid-August at Harlan’s in Hong Kong. The restaurant’s Executive Che Nelson Chiu has sourced the rare seasonal delicacy o white salmon rom Alaska. The sh, also known as the Ivory King or Chinook salmon is rare relative to the large numbers o red-feshed King salmon with which it migrates and because they are in season only or a short summer period. The sh has a unique mild, sweet and buttery favour. Che Nelson’s creative uses o the sh include a cured salmon with potato pancake, watercress, caviar and honey mustard dressing and a salmon consommé with con t tomatoes, tarragon, miso, Chardonnay and pineapple. The sh, which make up only ve percent o the King salmon amily, is white feshed because it has an extra enzyme that processes carotene, the chemical that turns other salmon pink or red.
MOHG snags Blumenthal
Lotus, the modern Thai restaurant and cocktail lounge in Hong Kong’s Central district recently brought in two mixologists rom Bangkok to give their cocktail menu a pep up. Although Bennie Sorum and Thomas Anostam are actually Swedish, they have attempted to capture the favours o Thailand in their cocktails and their Siam Sunrise has been appointed the country’s o cial cocktail by the Tourism Authority o Thailand. The pair, who have been mixing or about seven years each and have been in the Land o Smiles or three or our years, also wanted to create cocktails that matched the Thai cooking o well-known Australian che Will Meyrick. One o the aims o mixology is to bring the kitchen into the bar and Sorum and Anostam’s creations are certainly loaded with the favours o the Thai kitchen – lemongrass, coconut, pandanus, lime and the inevitable chilli.
n
u l i n a r y
An o ten-overlooked vegetable
Photograph courtesy o
A
2009
2009 AHCT
F
o o d
Mövenpick say Chinese consumers pre er
Vinexpo
2
o o d
ruity favours
Vanilla can be the base or many che creations
“Generally, females occupy 70 percent and males 30 percent of our core target segment” Kinki Chow
Ice cream for all From praline to pork, Zara Horner nds that ice cream is changing its stripes – and colours, and avours and place on the menu
Ben & Jerry’s creative cookie dough ice cream
“W
hen I was a kid there was Neapolitan and that was about it,” recalls Alvin Leung, The Demon Chef at Hong Kong’s Bo Innovation, referring to the quintessential strawberry, vanilla, chocolate trio. Today, “anyone and everyone could live their whole lives with just chocolate ice cream and be entirely happy and satis ed. But they don’t have to.” As ice cream avours morph from vanilla to tomato soup, the sky is the limit. But just how avours are perceived in different regions and among various demographics is a study in learned taste behaviour as well as a testament to the global obsession with ice cream in all its forms.
O dies but goodies
market,” says Adams, “but this has not impacted upon our sales.” Chocolate chip cookie dough, chocolate therapy and Chunky Monkey all sell very well, and are all very sweet. A spokesperson for Mövenpick, says that the idea that Chinese don’t like sweeter avours is a bit of a misconception. “That’s not necessarily true,” she says. “They are relatively more health conscious so they tend to opt for fruity avours instead.” Gelato creator Paolo Predonzan of I Scream Gelato explains that most of his original recipes were in uenced by summers in Germany, where patrons like “sweet, sweet, sweet.” For the local palate in Asia he has tweaked his closely guarded 400 recipes to reduce sweetness by up to 16 percent.
Rhys Adams is Project and Marketing Director for El Grande, V ri tio s o theme distributors of Ben & Jerry’s, and says classics continue to be theAccording to Campbell Cave, General Manager Asia, New favourites. “Vanilla is a core avour throughout the world,” he Zealand Natural (NZN), some avours are market speci c “Green says. Likewise, New Zealand Natural (NZN) counts vanilla astea, its sells well in Asia but does not rank in the top twenty in most other countries. Another example is durian fruit; this is very popular top seller, regardless of who is buying. Singapore and Malaysia but frankly could not be given away in Over at the Häagen-Dazs counter, oldies are still goodies,inbut other countries. The Thai people tend to prefer sweeter treats after that, things get interesting. Marketing Executive, Kinkimost Chow points out, “Macadamia nut and green tea… fruity avour ice creams so in Thailand hokey pokey, which is butterscotch candy mixed with are also very popular [in Hong Kong], especially in [the] summervanilla ice cream is the number one selling product.” Cultural answers aren’t always obvious, though. Predonzan period. Some successful cases include apricot and cream, mango and created ‘Rice Cream’ in plain, mango, chocolate or vanilla, which passion fruit and summer berries.” didn’t While vanilla appears to be widely accepted throughout the pass the test. “I think it was a case of, ‘I eat rice three times a – why would I want it for dessert too?’” region there are mixed reviews on regional taste preferences.day “There Häagen-Dazs, which offers between 16 and 24 avours at any is a perception that sweeter avours are not as successful in the Asian
F
F
o o d
Mövenpick say Chinese consumers pre er
o o d
ruity favours
Vanilla can be the base or many che creations
“Generally, females occupy 70 percent and males 30 percent of our core target segment” Kinki Chow
Ice cream for all From praline to pork, Zara Horner nds that ice cream is changing its stripes – and colours, and avours and place on the menu
2
F
AHCT A
Ben & Jerry’s creative cookie dough ice cream
“W
hen I was a kid there was Neapolitan and that was about it,” recalls Alvin Leung, The Demon Chef at Hong Kong’s Bo Innovation, referring to the quintessential strawberry, vanilla, chocolate trio. Today, “anyone and everyone could live their whole lives with just chocolate ice cream and be entirely happy and satis ed. But they don’t have to.” As ice cream avours morph from vanilla to tomato soup, the sky is the limit. But just how avours are perceived in different regions and among various demographics is a study in learned taste behaviour as well as a testament to the global obsession with ice cream in all its forms.
O dies but goodies
market,” says Adams, “but this has not impacted upon our sales.” Chocolate chip cookie dough, chocolate therapy and Chunky Monkey all sell very well, and are all very sweet. A spokesperson for Mövenpick, says that the idea that Chinese don’t like sweeter avours is a bit of a misconception. “That’s not necessarily true,” she says. “They are relatively more health conscious so they tend to opt for fruity avours instead.” Gelato creator Paolo Predonzan of I Scream Gelato explains that most of his original recipes were in uenced by summers in Germany, where patrons like “sweet, sweet, sweet.” For the local palate in Asia he has tweaked his closely guarded 400 recipes to reduce sweetness by up to 16 percent.
Rhys Adams is Project and Marketing Director for El Grande, V ri tio s o theme distributors of Ben & Jerry’s, and says classics continue to be theAccording to Campbell Cave, General Manager Asia, New favourites. “Vanilla is a core avour throughout the world,” he Zealand Natural (NZN), some avours are market speci c “Green says. Likewise, New Zealand Natural (NZN) counts vanilla astea, its sells well in Asia but does not rank in the top twenty in most other countries. Another example is durian fruit; this is very popular top seller, regardless of who is buying. Singapore and Malaysia but frankly could not be given away in Over at the Häagen-Dazs counter, oldies are still goodies,inbut other countries. The Thai people tend to prefer sweeter treats after that, things get interesting. Marketing Executive, Kinkimost Chow points out, “Macadamia nut and green tea… fruity avour ice creams so in Thailand hokey pokey, which is butterscotch candy mixed with are also very popular [in Hong Kong], especially in [the] summervanilla ice cream is the number one selling product.” Cultural answers aren’t always obvious, though. Predonzan period. Some successful cases include apricot and cream, mango and created ‘Rice Cream’ in plain, mango, chocolate or vanilla, which passion fruit and summer berries.” didn’t While vanilla appears to be widely accepted throughout the pass the test. “I think it was a case of, ‘I eat rice three times a – why would I want it for dessert too?’” region there are mixed reviews on regional taste preferences.day “There Häagen-Dazs, which offers between 16 and 24 avours at any is a perception that sweeter avours are not as successful in the Asian
A
2009
2 temperature zones for professionals
o o d
Demon che Alvin Leung is noted or his Chinese wind-dried pork sausage ice cream Häagen-Dazs o
er 1 -2
favours at any one time
do not buy ice cream solely for personal consumption, nor do they choose ice cream brands based on taste alone. Häagen-Dazs de nes ice cream culture as an expression of personality and style.” But retailers aren’t the only ones able to leverage this obsession with ice cream. The St. Regis in Bali, creates its own, which is sold at the hotel’s Gourmand Deli. Pastry Chef Vincent Stopin says that the homemade ice cream is “very popular nowadays.” With avours ranging from banana nutmeg to dried chilli apple, Sumatran coffee to bitter Valrhona chocolate chip, the hotel is able to offer their guests an on-site taste test “before we put it out for sale.” Stopin says this makes creating new avours much more targeted when he “receives comments from guests who love ice cream.”
29
World leader in Wine Cellars
DualZone The first “product” from the EuroCave Professional, Dual Zone, is a 2 temperature zone wine serving cabinet combining a modem design with the latest technology. Two large zones, which are completely independent, allowing your red wines, white wines all to be kept at the right serving temperature. In this way, Dual Zone allows you to easily access bottles when dealing with customers’ wine orders.
Ice cre m goes highbrow Paolo Predonzan o I Scream Gelato has taken his product in a savoury direction with basil ice cream
2009 AHCT
That expression is something even Michelin Star chefs are taking seriously. Ice cream has made its way into high-end restaurants, taking on forms like Wasabi Ice Cream topped with Hamachi at Union J in Hong Kong, and Bacon & Eggs at the Fat Duck in Bray, England. Consumers are now willing to try more avours because, as Mövenpick’s spokesperson says, they are used to branching out, “especially in food services as chefs often demand new and exotic avours to lavish their cooking ideas, especially in the creation of new a la carte menus.”
For a free brochure containing full detail, please contact: Alpha International Food Services
Model: D-290
909, Chai Wan Industrial City, Phase 2, 70 Wing Tai Road, Chai Wan, Hong Kong. Tel: (852) 2889 2123 Fax: (852) 2889 1757 http://www.eurocave-alpha.com Email:
[email protected]
Made in France
one time, develops eight new tastes and introduces two for retail every year. “Occasionally,” says Chow, the company also develops “ avours with cultural variances to satisfy local palates” or goods for local shop promotions like ice cream cake, and limited edition dine-in and take-away creations. For Ben & Jerry’s, perhaps one of the more inventive mass market Häagen-Dazs ice cream has even ended up in moon cakes ice cream companies, Adams explains that avours are created by a team of ‘ avour gurus’ in Vermont, “based on their research. But occasionally they are the product of [a] Ben & Jerry’s consumer or a collaboration with famous fans.” They all – save Cherry Garcia, Bo Innovation’s Leung has come up with a “Chinese wind-dried not available in Hong Kong – sell well in spite of the perceived pork sausage ice cream.” He adds that ice cream has transformed itself from just a dessert to a key menu item served during any differences in tastes. course. Flavour combinations such as wasabi and mustard grab O e co e for every m , wom d chi d diners’ attention, but these are generally “used early on in the menu starters, or teasers, or palate cleansers.” The demographics of ice cream preferences are dif cult to nailas down. Even Predonzan through his retail gelato shops and distribution Urban legend has it that children are the most notorious ice cream networks likes to try avours on the savoury side. He created a basil ends, while women come in second, followed by a sweet tooth-less ice cream speci cally purposed to top tomato soup, which he describes male population. However, I Scream Gelato notes no real difference “lovely.” And he promises there is no better accompaniment to a in the gender of its patrons, nor does Adams of Ben & Jerry’sassales. Even hard numbers can be misleading. NZN reports that 70 Caesar salad than a dollop of anchovy ice cream. percent of its customers are female but that “male customers visit While these may be novelty avours, NZN’s Cave encourages hotels and restaurants not to underestimate their clientele. “Try new more frequently and spend more,” says Cave. In terms of age, those he encourages. “We have often been surprised [in our without a twenty-something metabolism appear to be less keen onavours,” ice experience] that two hotels almost next door to each other have guests cream. “The majority of our customers are under 30,” he says. that consistently prefer totally different ice cream avours. Work with Häagen-Dazs keeps very detailed demographic information, and says Chow, “Generally, females occupy 70 percent and malesyour 30 supplier to create sundae menus which will help drive sales for the bene t of both parties.” percent of our core target segment [in the] 25-40 years [age bracket]. But the bottom line is that ice cream is a comfort food that crosses We project that the younger group is increasing so that it is one of all cultures, ages, genders and demographic boundaries. Finding the our key segments to invest in” going forward. right However, there is no de nitive conclusion because ice cream is notavour for the right audience is a matter of experimentation, and quite simply, just asking. necessarily a favourite of one group or another. “Today’s consumers
Subscribe Today!
Asian Hotel & Catering Times (AHCT) has been serving the Asian-Pacific region as a familiar and trusted industry publication for three decades, and is widely acknowledged to be the only magazine that covers all aspects of the hospitality industry.
asian hotel
& Catering times puBlisHed since 1976
SubScRIPTION FORM
Mail or Fax to: THOMSON PRESS (HK) LIMITED Rm 1205-6, 12/F., Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong. Tel: (852) 2851 7068/2815 9111 Fax: (852) 2851 1933/2581 9531 E-mail:
[email protected] Website: www.thomsonpress.com.hk
F
2 temperature zones for professionals
o o d
Demon che Alvin Leung is noted or his Chinese wind-dried pork sausage ice cream Häagen-Dazs o
er 1 -2
favours at any one time
World leader in Wine Cellars
do not buy ice cream solely for personal consumption, nor do they choose ice cream brands based on taste alone. Häagen-Dazs de nes ice cream culture as an expression of personality and style.” But retailers aren’t the only ones able to leverage this obsession with ice cream. The St. Regis in Bali, creates its own, which is sold at the hotel’s Gourmand Deli. Pastry Chef Vincent Stopin says that the homemade ice cream is “very popular nowadays.” With avours ranging from banana nutmeg to dried chilli apple, Sumatran coffee to bitter Valrhona chocolate chip, the hotel is able to offer their guests an on-site taste test “before we put it out for sale.” Stopin says this makes creating new avours much more targeted when he “receives comments from guests who love ice cream.”
DualZone The first “product” from the EuroCave Professional, Dual Zone, is a 2 temperature zone wine serving cabinet combining a modem design with the latest technology. Two large zones, which are completely independent, allowing your red wines, white wines all to be kept at the right serving temperature. In this way, Dual Zone allows you to easily access bottles when dealing with customers’ wine orders.
Ice cre m goes highbrow Paolo Predonzan o I Scream Gelato has taken his product in a savoury direction with basil ice cream
That expression is something even Michelin Star chefs are taking seriously. Ice cream has made its way into high-end restaurants, taking on forms like Wasabi Ice Cream topped with Hamachi at Union J in Hong Kong, and Bacon & Eggs at the Fat Duck in Bray, England. Consumers are now willing to try more avours because, as Mövenpick’s spokesperson says, they are used to branching out, “especially in food services as chefs often demand new and exotic avours to lavish their cooking ideas, especially in the creation of new a la carte menus.”
For a free brochure containing full detail, please contact: Alpha International Food Services
909, Chai Wan Industrial City, Phase 2, 70 Wing Tai Road, Chai Wan, Hong Kong. Tel: (852) 2889 2123 Fax: (852) 2889 1757 http://www.eurocave-alpha.com Email:
[email protected]
Model: D-290
Made in France
one time, develops eight new tastes and introduces two for retail every year. “Occasionally,” says Chow, the company also develops “ avours with cultural variances to satisfy local palates” or goods for local shop promotions like ice cream cake, and limited edition dine-in and take-away creations. For Ben & Jerry’s, perhaps one of the more inventive mass market Häagen-Dazs ice cream has even ended up in moon cakes ice cream companies, Adams explains that avours are created by a team of ‘ avour gurus’ in Vermont, “based on their research. But occasionally they are the product of [a] Ben & Jerry’s consumer or a collaboration with famous fans.” They all – save Cherry Garcia, Bo Innovation’s Leung has come up with a “Chinese wind-dried not available in Hong Kong – sell well in spite of the perceived pork sausage ice cream.” He adds that ice cream has transformed itself from just a dessert to a key menu item served during any differences in tastes. course. Flavour combinations such as wasabi and mustard grab O e co e for every m , wom d chi d diners’ attention, but these are generally “used early on in the menu starters, or teasers, or palate cleansers.” The demographics of ice cream preferences are dif cult to nailas down. Even Predonzan through his retail gelato shops and distribution Urban legend has it that children are the most notorious ice cream networks likes to try avours on the savoury side. He created a basil ends, while women come in second, followed by a sweet tooth-less ice cream speci cally purposed to top tomato soup, which he describes male population. However, I Scream Gelato notes no real difference “lovely.” And he promises there is no better accompaniment to a in the gender of its patrons, nor does Adams of Ben & Jerry’sassales. Even hard numbers can be misleading. NZN reports that 70 Caesar salad than a dollop of anchovy ice cream. percent of its customers are female but that “male customers visit While these may be novelty avours, NZN’s Cave encourages hotels and restaurants not to underestimate their clientele. “Try new more frequently and spend more,” says Cave. In terms of age, those he encourages. “We have often been surprised [in our without a twenty-something metabolism appear to be less keen onavours,” ice experience] that two hotels almost next door to each other have guests cream. “The majority of our customers are under 30,” he says. Häagen-Dazs keeps very detailed demographic information, that consistently prefer totally different ice cream avours. Work with and says Chow, “Generally, females occupy 70 percent and malesyour 30 supplier to create sundae menus which will help drive sales for the bene t of both parties.” percent of our core target segment [in the] 25-40 years [age bracket]. But the bottom line is that ice cream is a comfort food that crosses We project that the younger group is increasing so that it is one of all cultures, ages, genders and demographic boundaries. Finding the our key segments to invest in” going forward. right However, there is no de nitive conclusion because ice cream is notavour for the right audience is a matter of experimentation, and quite simply, just asking. necessarily a favourite of one group or another. “Today’s consumers
0
d
AHCT A
Subscribe Today!
Asian Hotel & Catering Times (AHCT) has been serving the Asian-Pacific region as a familiar and trusted industry publication for three decades, and is widely acknowledged to be the only magazine that covers all aspects of the hospitality industry.
asian hotel
& Catering times puBlisHed since 1976
SubScRIPTION FORM
Mail or Fax to: THOMSON PRESS (HK) LIMITED Rm 1205-6, 12/F., Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong. Tel: (852) 2851 7068/2815 9111 Fax: (852) 2851 1933/2581 9531 E-mail:
[email protected] Website: www.thomsonpress.com.hk
2009
d
r i n k
Coffee culture
Bunn’s Titan solution
According to manu acturer Bunn, many hotels are upgrading their equipment
Restaurants and hotels are upgrading their co ee service as guests’s tastes become increasingly sophisticated, fnds Angela Glenn
Lavazza’s Blue and Espresso Point co ee capsule systems are equipped with automatic dose and milk rothing unctions
Bravilor Bonomat’s pro essional co
ee machines
M
ore re ned global palettes and rising competition amongst Asia’s luxury hotels has led to an unprecedented rise in the quality and diversity of coffee offerings throughout the region. “In a sense,” says Ho Chee Wu, Sales Director for Asia, Franke Coffee Systems, “the cafe scene in a particular market dictates the level of quality and product offering that a hotel [needs] to offer.” However, there is no disputing that tastes are more sophisticated and hotels are stepping up to the plate. “Guests are asking for more high-quality coffee” than ever before says Robert Ypma, Sales Manager Export for Bravilor Bonamat. “This requires a professional machine.” Adds Neal Robinson, Senior Vice President, International Sales at United States-based coffee machine manufacturer, Bunn, “I see the hotels adding various beverages to their menus and updating equipment,” because “guests are fully aware of all the options available with coffee today, including espresso, cappuccino and latte, espresso-based drinks with milk as well as avours, and also freshbrewed coffee, both pre-ground or ground on site.” This changes the necessary functionality of the machine. “Coffee machines should be fully automatic or have auto programming, and be easy to use and manage,” says Vivien Kuan, Marketing Manager at Metadesign, which distributes Lavazza coffee machines and accessories. “Machines should also be stylish yet multi-functional.” Swiss manufacturer Schaerer even provides a coffee consultant to help decide which machine best suits their needs.
Espresso bre ks
For conference groups meeting in the hotels’ function spaces, “hotels are also looking to provide an experience for meeting rooms and conference centres where attendees have options beyond the standard
r i n k
or high volumes
Consumers have an increasing awareness o their co ee options
individual guest rooms. Before tough times hit, Franke’s Ho notes that the demand by ve-star hotels for capsule-based machines increased. The Nespresso machine came rst and has been dominating the market but newer arrivals are giving Nestle a run for their money. As reported in last month’s AHCT, Mars have entered the market with their Flavia machine. “People have become more professional, almost expert in their coffee tastes and they have high expectations and are more demanding when it comes to coffee quality – even for self-service, in-room fare when it comes to their beverage offerings,” says Robinson. facilities,” says Kuan. He adds, “Some hotels are going with branded programs, such “Lavazza’s Blue and Espresso Point coffee capsule systems are as Starbucks, and most are becoming more aware of the incremental equipped with automatic dose and milk frothing functions,” she adds. sales and pro ts provided by increasing their offerings and quality of “Single-serve capsules are also available for beverages such as lemon the beverages being brewed.” Shangri-La’s Far Eastern Plaza Hotel Taipei recently began offering Starbucks-branded coffee corners as a themed meeting break option. For those who concentrate on improving their in-house banquet, conference and breakfast room facilities, companies like Bravilor Bonamat design machines capable of making up to 40 litres of coffee in 20 minutes and keeping it fresh in air-tight thermoses for up to ve hours. Schaerer’s Matic family of coffee machines is touted as, “[An] indestructible machine ... designed to handle heavy loads and to work reliably under continuous operation throughout a very long service life. Instead of the usual electric motor, the brewing unit of this high-performance machine is powered by an oil-hydraulic drive for increased durability and reliability.”
Moder tech o ogy
For business lounges and conference halls companies are continuing to innovate. Anders Backstrom, Export Sales Manager for Asia, Crem International explains, “The traditional way of serving coffee out of 1.8 l decanters is becoming an expensive hassle for outlets as the brewed coffee must be consumed within 30 minutes – before it turns bitter and burnt in taste.” The group’s ‘Serving Station’ keeps the coffee hot and preserves the aroma by using its own heat within a closed, vacuum-sealed container. Likewise, the conditions essential to a good cup of coffee have to be controlled for quality. Explains Bravilor Bonomat’s Ypma, “We design machines to make sure that the water does not go through the coffee too quickly or too slowly; we ensure the temperature is controlled so that the coffee remains at the ideal temperature,” and as the company has been in the business for 60 years, they’ve got plenty of experience making the perfect cup – or hundreds of cups – of premium coffee.
I -room upgr des
The pre-recession boom also brought gourmet coffee machines to
d
d
r i n k
Coffee culture
Bunn’s Titan solution
According to manu acturer Bunn, many hotels are upgrading their equipment
Restaurants and hotels are upgrading their co ee service as guests’s tastes become increasingly sophisticated, fnds Angela Glenn
Lavazza’s Blue and Espresso Point co ee capsule systems are equipped with automatic dose and milk rothing unctions
2
d
AHCT A
Bravilor Bonomat’s pro essional co
ee machines
M
ore re ned global palettes and rising competition amongst Asia’s luxury hotels has led to an unprecedented rise in the quality and diversity of coffee offerings throughout the region. “In a sense,” says Ho Chee Wu, Sales Director for Asia, Franke Coffee Systems, “the cafe scene in a particular market dictates the level of quality and product offering that a hotel [needs] to offer.” However, there is no disputing that tastes are more sophisticated and hotels are stepping up to the plate. “Guests are asking for more high-quality coffee” than ever before says Robert Ypma, Sales Manager Export for Bravilor Bonamat. “This requires a professional machine.” Adds Neal Robinson, Senior Vice President, International Sales at United States-based coffee machine manufacturer, Bunn, “I see the hotels adding various beverages to their menus and updating equipment,” because “guests are fully aware of all the options available with coffee today, including espresso, cappuccino and latte, espresso-based drinks with milk as well as avours, and also freshbrewed coffee, both pre-ground or ground on site.” This changes the necessary functionality of the machine. “Coffee machines should be fully automatic or have auto programming, and be easy to use and manage,” says Vivien Kuan, Marketing Manager at Metadesign, which distributes Lavazza coffee machines and accessories. “Machines should also be stylish yet multi-functional.” Swiss manufacturer Schaerer even provides a coffee consultant to help decide which machine best suits their needs.
Espresso bre ks
For conference groups meeting in the hotels’ function spaces, “hotels are also looking to provide an experience for meeting rooms and conference centres where attendees have options beyond the standard
r i n k
or high volumes
Consumers have an increasing awareness o their co ee options
individual guest rooms. Before tough times hit, Franke’s Ho notes that the demand by ve-star hotels for capsule-based machines increased. The Nespresso machine came rst and has been dominating the market but newer arrivals are giving Nestle a run for their money. As reported in last month’s AHCT, Mars have entered the market with their Flavia machine. “People have become more professional, almost expert in their coffee tastes and they have high expectations and are more demanding when it comes to coffee quality – even for self-service, in-room fare when it comes to their beverage offerings,” says Robinson. facilities,” says Kuan. He adds, “Some hotels are going with branded programs, such “Lavazza’s Blue and Espresso Point coffee capsule systems are as Starbucks, and most are becoming more aware of the incremental equipped with automatic dose and milk frothing functions,” she adds. sales and pro ts provided by increasing their offerings and quality of “Single-serve capsules are also available for beverages such as lemon the beverages being brewed.” Shangri-La’s Far Eastern Plaza Hotel Taipei recently began offering Starbucks-branded coffee corners as a themed meeting break option. For those who concentrate on improving their in-house banquet, conference and breakfast room facilities, companies like Bravilor Bonamat design machines capable of making up to 40 litres of coffee in 20 minutes and keeping it fresh in air-tight thermoses for up to ve hours. Schaerer’s Matic family of coffee machines is touted as, “[An] indestructible machine ... designed to handle heavy loads and to work reliably under continuous operation throughout a very long service life. Instead of the usual electric motor, the brewing unit of this high-performance machine is powered by an oil-hydraulic drive for increased durability and reliability.”
Moder tech o ogy
For business lounges and conference halls companies are continuing to innovate. Anders Backstrom, Export Sales Manager for Asia, Crem International explains, “The traditional way of serving coffee out of 1.8 l decanters is becoming an expensive hassle for outlets as the brewed coffee must be consumed within 30 minutes – before it turns bitter and burnt in taste.” The group’s ‘Serving Station’ keeps the coffee hot and preserves the aroma by using its own heat within a closed, vacuum-sealed container. Likewise, the conditions essential to a good cup of coffee have to be controlled for quality. Explains Bravilor Bonomat’s Ypma, “We design machines to make sure that the water does not go through the coffee too quickly or too slowly; we ensure the temperature is controlled so that the coffee remains at the ideal temperature,” and as the company has been in the business for 60 years, they’ve got plenty of experience making the perfect cup – or hundreds of cups – of premium coffee.
I -room upgr des
The pre-recession boom also brought gourmet coffee machines to
A
2009
2009 AHCT
r i n k Crem’s Diamant
F ir tr de i
or
ne dining outlets
cup
tea, peach tea and low-fat hot chocolate.” In-room gourmet coffee facilities can be an important point of differentiation. In Beijing’s highly saturated luxury hotel market, a huge jump in room inventory in the lead up to last year’s Olympic Games saw properties scrambling for ways to stand out from the pack. Hilton Beijing Wanfujing for one offers deluxe coffeemakers in Fair trade co ee rom Bonca é each of its 255 oversized guestrooms and suites. In less competitive Fair trade by de nition is both a legal term and an organised social markets, capsule and automatic coffee machines are increasingly movement aimed at bringing producers o commodities like cacao and available in deluxe room categories and suites. co ee, particularly in developing countries, into the supply chain, paying them higher prices and promoting sustainability. The trend is much more Skim mi k, doub e-shot evident in the West, but ca é’s like Singapore’s recently opened Bonca é, c r me m cchi to, Sir? which serves air trade co ee, are beginning to pop up in the region as well. At F&B outlets, it takes a fully trained barista and a semi-automatic Christian W. Huber, Managing Director o Bonca é International European coffee machine to meet diners’ expectations. explained, “Co ee lovers and a cionados are becoming more aware o air “For fine dining we have recently launched our premium trading practices the world over, and they are choosing to be consumers automatic espresso machine, the Diamant,” says Backstrom. “This with heart and respect.” Adding, “Bonca é is proud to be a part o this is ideal for delis, cafés and exclusive restaurants that take pride in the growing movement, and would like to support this increased awareness coffee they serve. The machine is equipped with a multi-boiler system, by doing business with partners who o er better trading conditions in the which gives baristas ultimate control over the delicate temperature supply chain, end to end.” settings for their premium coffees.” While advocates o air trade argue that their e orts bring armers closer Schaerer’s solution for the ne dining room is its Coffee Art range, to sel -sustained economic growth, there are a ew who criticise it as a which is promoted not only for its capacity but also for the wide variety misnomer. Fair trade pays but a ew pennies more than the average or of milk options available and the chocolate dispenser. cocoa growers in west A rica or example, which does not bridge the gap rom poverty to prosperity, they say. It is unclear whether some proponents Wh t’s ext? o air trade have any plan to help armers they work with mechanise their “We see a huge surge in smaller hotel, restaurant and catering sector arms, allowing or increased product and ostensibly increased revenues (HORECA) outlets as the coffee drinking trend continues to grow in and long-term sustainability. popularity across Asia,” says Backstrom. “Fully automatic machines However, whichever side o the argument one stands on, air trade are increasing in popularity for their convenience, but traditional sends a message that consumers are willing to pay more to do what they espresso machines still have a strong market share due to the value a eel is the right thing or armers providing their morning cup o co ee. barista adds to the coffee served. We also see an increasing interest in traditional lter coffee over both Asia and the Paci c, thanks to improved brewing methods and cost-saving possibilities.” As the market grows, local preferences are also being taken into account. Hot milk tea and, to a lesser extent, hot milk coffee (popularly known as kopi in southeast Asia), are very popular hot beverages in Asia, according to Robinson. In fact, hot milk tea comprises 40 per cent of all hot beverages served. “In the past, serving these beverages was very labour-intensive, but now there are automated solutions for these beverages, more hotels can offer them to their guests,” he says. “The beverages produced by this equipment – Bunn has a Hot Milk Tea Brewer – have the same ‘mouth feel’ and taste that guests are expecting, but the process is faster.” While the trend is clearly present, the economic downturn has taken the wind out of some hotels’ sails. At the moment, says Ho, “the hospitality industry has curtailed their budget for coffee machine acquisition and is seeking bundled solutions from their coffee (roaster) suppliers.” But when things improve, “In-room machines will become more and more popular with the drop of the machines’ price due to mass production and greater focus on coffee,” predicts Kuan. The coffee Franke’s versatile Spectra culture is here to stay.
Spectra: Bringing individuality to the next level – day in & day out Taste is unique to all of us. Even more so when talking about coffee. It lies within the capabilities of a great machine to evoke the sheer endless product variety it enholds. Combine this unimaginable level of enjoyment, paired with versatility that could previously only be dreamt of, in one great looking piece of art . May your wishes become reality – with Spectra. Astonish your guests with this flexible and sleek looking machine.
Franke Kaffeemaschinen AG Franke-Strasse 9 4663 Aarburg Switzerland Phone +41 62 787 36 07 Fax +41 62 787 30 10 www.franke-cs.com
The art of excellent coffeemaking
The best coffee
Freshly brewed coffee of superior quality. Wonderful aroma, delicious and full flavour... The best filter coffee is brewed by Bravilor Bonamat, a leading authority on filter coffee systems
The taste of quality worldwide
for almost sixty years. Speed and simplicity are the key factors in the design of our system. Whether you need a few decanters or high volumes for busy periods. Our extensive product range always offers the right system for every location and situation. Quality and durability are paramount!
w w w. b r a v i l o r. c o m
Bravilor Bonamat B.V. - P.O. Box 188 - 1700 AD Heerhugowaard - The Netherlands T +31 (0)72 57 51 751 - F +31 (0)72 57 51 758 - E
[email protected]
d
r i n k Crem’s Diamant
F ir tr de i
or
ne dining outlets
cup
tea, peach tea and low-fat hot chocolate.” In-room gourmet coffee facilities can be an important point of differentiation. In Beijing’s highly saturated luxury hotel market, a huge jump in room inventory in the lead up to last year’s Olympic Games saw properties scrambling for ways to stand out from the pack. Hilton Beijing Wanfujing for one offers deluxe coffeemakers in Fair trade co ee rom Bonca é each of its 255 oversized guestrooms and suites. In less competitive Fair trade by de nition is both a legal term and an organised social markets, capsule and automatic coffee machines are increasingly movement aimed at bringing producers o commodities like cacao and available in deluxe room categories and suites. co ee, particularly in developing countries, into the supply chain, paying them higher prices and promoting sustainability. The trend is much more Skim mi k, doub e-shot evident in the West, but ca é’s like Singapore’s recently opened Bonca é, c r me m cchi to, Sir? which serves air trade co ee, are beginning to pop up in the region as well. At F&B outlets, it takes a fully trained barista and a semi-automatic Christian W. Huber, Managing Director o Bonca é International European coffee machine to meet diners’ expectations. explained, “Co ee lovers and a cionados are becoming more aware o air “For fine dining we have recently launched our premium trading practices the world over, and they are choosing to be consumers automatic espresso machine, the Diamant,” says Backstrom. “This with heart and respect.” Adding, “Bonca é is proud to be a part o this is ideal for delis, cafés and exclusive restaurants that take pride in the growing movement, and would like to support this increased awareness coffee they serve. The machine is equipped with a multi-boiler system, by doing business with partners who o er better trading conditions in the which gives baristas ultimate control over the delicate temperature supply chain, end to end.” settings for their premium coffees.” While advocates o air trade argue that their e orts bring armers closer Schaerer’s solution for the ne dining room is its Coffee Art range, to sel -sustained economic growth, there are a ew who criticise it as a which is promoted not only for its capacity but also for the wide variety misnomer. Fair trade pays but a ew pennies more than the average or of milk options available and the chocolate dispenser. cocoa growers in west A rica or example, which does not bridge the gap rom poverty to prosperity, they say. It is unclear whether some proponents Wh t’s ext? o air trade have any plan to help armers they work with mechanise their “We see a huge surge in smaller hotel, restaurant and catering sector arms, allowing or increased product and ostensibly increased revenues (HORECA) outlets as the coffee drinking trend continues to grow in and long-term sustainability. popularity across Asia,” says Backstrom. “Fully automatic machines However, whichever side o the argument one stands on, air trade are increasing in popularity for their convenience, but traditional sends a message that consumers are willing to pay more to do what they espresso machines still have a strong market share due to the value a eel is the right thing or armers providing their morning cup o co ee. barista adds to the coffee served. We also see an increasing interest in traditional lter coffee over both Asia and the Paci c, thanks to improved brewing methods and cost-saving possibilities.” As the market grows, local preferences are also being taken into account. Hot milk tea and, to a lesser extent, hot milk coffee (popularly known as kopi in southeast Asia), are very popular hot beverages in Asia, according to Robinson. In fact, hot milk tea comprises 40 per cent of all hot beverages served. “In the past, serving these beverages was very labour-intensive, but now there are automated solutions for these beverages, more hotels can offer them to their guests,” he says. “The beverages produced by this equipment – Bunn has a Hot Milk Tea Brewer – have the same ‘mouth feel’ and taste that guests are expecting, but the process is faster.” While the trend is clearly present, the economic downturn has taken the wind out of some hotels’ sails. At the moment, says Ho, “the hospitality industry has curtailed their budget for coffee machine acquisition and is seeking bundled solutions from their coffee (roaster) suppliers.” But when things improve, “In-room machines will become more and more popular with the drop of the machines’ price due to mass production and greater focus on coffee,” predicts Kuan. The coffee Franke’s versatile Spectra culture is here to stay.
Spectra: Bringing individuality to the next level – day in & day out Taste is unique to all of us. Even more so when talking about coffee. It lies within the capabilities of a great machine to evoke the sheer endless product variety it enholds. Combine this unimaginable level of enjoyment, paired with versatility that could previously only be dreamt of, in one great looking piece of art . May your wishes become reality – with Spectra. Astonish your guests with this flexible and sleek looking machine.
The art of excellent coffeemaking
The best coffee
Freshly brewed coffee of superior quality. Wonderful aroma, delicious and full flavour... The best filter coffee is brewed by Bravilor Bonamat, a leading authority on filter coffee systems
AHCT A
The taste of quality worldwide
for almost sixty years. Speed and simplicity are the key factors in the design of our system. Whether you need a few decanters or high volumes for busy periods. Our extensive product range always offers the right system for every location and situation. Quality and durability are paramount!
The Professionals’ Choice. With a heritage steeped in the art of coffee roasting and blending, you can be certain of the tremendous quality of Boncafé products. From an extensive range of gourmet coffee blends, to an international selection of automated coffee machines, Boncafé offers you everything you need to further develop your foodservice business. Boncafé. Your professional coffee partner.
SINGAPORE
HONG KONG
Boncafé International Pte Ltd
Boncafé (Far East) Ltd
M A L A Y S I A - Kuala Lumpur Boncafé (M) Sdn Bhd
Boncafé Roasting House
1011 Tower 2, Silvercord,
2, Jalan Cahaya 15, Taman Cahaya,
208 Pandan Loop
30 Canton Road,
68000 Ampang,
Singapore 128401
Tsim Sha Tsui,
Selangor Darul Ehsan
T: (65) 6776 2216
Kowloon, Hong Kong
Malaysia
F: (65) 6779 2620
T: (852) 2375 1111
T: (60) 3 9285 3678
E:
[email protected]
F: (852) 2375 3026
F: (60) 3 9285 3351
E:
[email protected]
E:
[email protected]
C o ff ee S p e ci a lis t S in c e 1 96 2 • w w w.b o n ca fe . co m Call us today for a free coffee consultation
(65) 6776.2216 HONG KONG: (852) 2375.1111 MALAYSIA: (60) 3 9285.3678 SINGAPORE:
w w w. b r a v i l o r. c o m
Bravilor Bonamat B.V. - P.O. Box 188 - 1700 AD Heerhugowaard - The Netherlands T +31 (0)72 57 51 751 - F +31 (0)72 57 51 758 - E
[email protected]
2009
Visit us at Food & Hotel Malaysia from 11-14 August 2009 at Booth 2F-01, Hall 2, KL Convention Centre
Franke Kaffeemaschinen AG Franke-Strasse 9 4663 Aarburg Switzerland Phone +41 62 787 36 07 Fax +41 62 787 30 10 www.franke-cs.com
The Professionals’ Choice. With a heritage steeped in the art of coffee roasting and blending, you can be certain of the tremendous quality of Boncafé products. From an extensive range of gourmet coffee blends, to an international selection of automated coffee machines, Boncafé offers you everything you need to further develop your foodservice business. Boncafé. Your professional coffee partner.
Visit us at Food & Hotel Malaysia from 11-14 August 2009 at Booth 2F-01, Hall 2, KL Convention Centre
F
SINGAPORE
HONG KONG
Boncafé International Pte Ltd
Boncafé (Far East) Ltd
M A L A Y S I A - Kuala Lumpur Boncafé (M) Sdn Bhd
Boncafé Roasting House
1011 Tower 2, Silvercord,
2, Jalan Cahaya 15, Taman Cahaya,
208 Pandan Loop
30 Canton Road,
68000 Ampang,
Singapore 128401
Tsim Sha Tsui,
Selangor Darul Ehsan
T: (65) 6776 2216
Kowloon, Hong Kong
Malaysia
F: (65) 6779 2620
T: (852) 2375 1111
T: (60) 3 9285 3678
E:
[email protected]
F: (852) 2375 3026
F: (60) 3 9285 3351
E:
[email protected]
E:
[email protected]
C o ff ee S p e ci a lis t S in c e 1 96 2 • w w w.b o n ca fe . co m Call us today for a free coffee consultation
(65) 6776.2216 HONG KONG: (852) 2375.1111 MALAYSIA: (60) 3 9285.3678 SINGAPORE:
F
o o d Iranian caviar master Mr Tau ani supervises the production process
o o d
or J&A Fine Food
Wong also points out that some 70 percent of his business comes in the last quarter of the year, before the holidays and New Year’s celebrations. Jeff Ronan, Project Manager of Caviar Kaspia restaurant in Hong Kong’s Central nancial district, tells AHCT that his restaurant had started out as a caviar restaurant that also sold food, especially smoked sh and has become a restaurant with a caviar sideline. While the restaurant still had the odd customer willing to spend HK$2-3,000 (US$260-387) on caviar, set menus are now HK$290 (US$37) for lunch and HK$690 (US$89) for dinner.
Fresh vs f rmed
As reported in previous issues of AHCT, demand for caviar has been dropping steadily for some time due to consumers’ environmental concerns over wild caviar and because of the previous poor reputation of farmed caviar. Jean-Pascal Salvaj, Managing Partner of Planet Caviar Hong Kong, China and Macau says that while the quality of farmed caviar is improving, the eggs from wild sturgeon will always be a “better choice for the connoisseur” than eggs from farmed sturgeon, which swim in freshwater as opposed to seawater and have a poorer diet. Planet Caviar sells wild caviar from Iran and Azerbaijan and farmed caviar from hybrid sturgeon species in China. Caviar is generally judged on the size of the eggs, the texture (a little crunch is preferred), colour, avour and aroma. In the past
Better b
Saving rom
caviar
o e by desig
Farming abalone in New Zealand
As a traditional Chinese celebratory dish, abalone will never go out o ashion – in act it seems as though producers are struggling to meet the demand. Chinese che s pre er wild abalone rom South A rica but are also keen on the Australian and New Zealand catch. OceaNZ Blue, a supplier in New Zealand has been arming the product, locally known as paua, or export to China. Abalone armers ace a delicate and unusual problem due to the creature’s biology. The abalone’s anus is next to its mouth, which doesn’t pose a problem in the wild, where the currents can remove waste matter. “On the arm we have the abalone in shallow trays with water running over them at quite a high velocity. We also have large buckets that tip and wash a wall o water over them every 40 seconds. This is very e ective at washing away the aeces,” says OceaNZ Blue’s Marketing Director Carol Lloyd. The company’s product is nitrogen rozen or export, rather than canned as is traditional and is being well-received by Chinese che s. Australian armers has also been exploring improved aquaculture o abalone. The Australian Commonwealth Scienti c and Industrial Research Organisation (CSIRO) have been working with armers to develop hybrid abalone. Recognising the increasing importance o arming abalone, as armed output increases and the wild catch decreases, the Australians also want a slice o the Chinese market. According to their statistics, the arming o abalone is dominated by China and Taiwan. The current aim is or armed abalone to be a quarter o the Australian harvest by 2012. The aim is to combine the market quality o one species with the growth and survival characteristics o the other. To this end hundreds o abalone amilies have been created and thousands o individuals tagged or monitoring.
itsel
Caviar is judged on egg size, colour, aroma, texture and favour
W
ild sturgeon is so threatened with extinction that While wild sturgeon its harvesting comes under the auspices of the was once caviar Convention on International Trade in Endangered Species (CITES). ans’ avourite, The inter-governmental wildlife conservation body issues annual quotas detailing how much of the sh can be harvested to extract Mischa Moselle talks eggs – caviar – save this year, when so far no quotas have been to industry experts issued at all. Jason Wong, Managing Director of J&A Fine Food tells AHCT and fnds out just that the CITES quotas are normally issued in April and as none had been issued by mid-July, “there is an 80 percent chance that there how good armed will be no Caspian Sea caviar” harvested this year. varieties can beThere may not be that much demand for the delicacy in the
rst place, though. Wong says that sales of caviar have dropped by around 20 percent in the rst half of this year. Wong’s export sales have been hardest hit while demand from Hong Kong has remained relatively stable. The Russian Room caviar bar at the MGM Grand Macau
F
F
o o d Iranian caviar master Mr Tau ani supervises the production process
o o d
or J&A Fine Food
Wong also points out that some 70 percent of his business comes in the last quarter of the year, before the holidays and New Year’s celebrations. Jeff Ronan, Project Manager of Caviar Kaspia restaurant in Hong Kong’s Central nancial district, tells AHCT that his restaurant had started out as a caviar restaurant that also sold food, especially smoked sh and has become a restaurant with a caviar sideline. While the restaurant still had the odd customer willing to spend HK$2-3,000 (US$260-387) on caviar, set menus are now HK$290 (US$37) for lunch and HK$690 (US$89) for dinner.
Fresh vs f rmed
As reported in previous issues of AHCT, demand for caviar has been dropping steadily for some time due to consumers’ environmental concerns over wild caviar and because of the previous poor reputation of farmed caviar. Jean-Pascal Salvaj, Managing Partner of Planet Caviar Hong Kong, China and Macau says that while the quality of farmed caviar is improving, the eggs from wild sturgeon will always be a “better choice for the connoisseur” than eggs from farmed sturgeon, which swim in freshwater as opposed to seawater and have a poorer diet. Planet Caviar sells wild caviar from Iran and Azerbaijan and farmed caviar from hybrid sturgeon species in China. Caviar is generally judged on the size of the eggs, the texture (a little crunch is preferred), colour, avour and aroma. In the past
Better b
Saving rom
caviar
o e by desig
Farming abalone in New Zealand
As a traditional Chinese celebratory dish, abalone will never go out o ashion – in act it seems as though producers are struggling to meet the demand. Chinese che s pre er wild abalone rom South A rica but are also keen on the Australian and New Zealand catch. OceaNZ Blue, a supplier in New Zealand has been arming the product, locally known as paua, or export to China. Abalone armers ace a delicate and unusual problem due to the creature’s biology. The abalone’s anus is next to its mouth, which doesn’t pose a problem in the wild, where the currents can remove waste matter. “On the arm we have the abalone in shallow trays with water running over them at quite a high velocity. We also have large buckets that tip and wash a wall o water over them every 40 seconds. This is very e ective at washing away the aeces,” says OceaNZ Blue’s Marketing Director Carol Lloyd. The company’s product is nitrogen rozen or export, rather than canned as is traditional and is being well-received by Chinese che s. Australian armers has also been exploring improved aquaculture o abalone. The Australian Commonwealth Scienti c and Industrial Research Organisation (CSIRO) have been working with armers to develop hybrid abalone. Recognising the increasing importance o arming abalone, as armed output increases and the wild catch decreases, the Australians also want a slice o the Chinese market. According to their statistics, the arming o abalone is dominated by China and Taiwan. The current aim is or armed abalone to be a quarter o the Australian harvest by 2012. The aim is to combine the market quality o one species with the growth and survival characteristics o the other. To this end hundreds o abalone amilies have been created and thousands o individuals tagged or monitoring.
itsel
Caviar is judged on egg size, colour, aroma, texture and favour
W
ild sturgeon is so threatened with extinction that While wild sturgeon its harvesting comes under the auspices of the was once caviar Convention on International Trade in Endangered Species (CITES). ans’ avourite, The inter-governmental wildlife conservation body issues annual detailing how much of the sh can be harvested to extract Mischa Moselle talks quotas eggs – caviar – save this year, when so far no quotas have been to industry experts issued at all. Jason Wong, Managing Director of J&A Fine Food tells AHCT and fnds out just that the CITES quotas are normally issued in April and as none had been how good armed issued by mid-July, “there is an 80 percent chance that there will be no Caspian Sea caviar” harvested this year. varieties can beThere may not be that much demand for the delicacy in the
rst place, though. Wong says that sales of caviar have dropped by around 20 percent in the rst half of this year. Wong’s export sales have been hardest hit while demand from Hong Kong has remained relatively stable. The Russian Room caviar bar at the MGM Grand Macau
F
AHCT A
A
2009
9
o o d
J&A Fine Food’s sturgeon
Eggs
2009 AHCT
rom Caviar Planet
arm in China
In Italy Agroittica raise white sturgeon (Acipenser transmontanus) on a farm that takes cooled water that is a by-product of a steelworks. As in France, the caviar is Malossol, meaning it has very little salt added. The eggs are also large at 2.8-3 mm across. The company is the world’s largest producer of farmed caviar, with production of 24 tonnes a year. Agroittica has recently been experiment with a hybrid breed, crossing the Venetian sturgeon (Acipenser Naccari) and the Siberian sturgeon (Acipenser Baerii). The result, according to the company, is caviar that “is characterised by small-sized roe which are extraordinarily full of avour and consistent.” China has become of interest to caviar connoisseurs in recent years; in fact the caviar bar at the MGM Grand in Macau sells Caviar Planet’s hybrid caviar made in China, as does the three-Michelinstarred Robuchon à Galera at the Hotel Lisboa. The hybrid caviars offered in the Russian Room are a lightly salted Paris; a large-grained and light coloured Héritage; a low salt St. James and a Malossol, that
J&A FINE FOOD LTD
“Love Yourself,
Love Caviar”
Mottra has developed a technique or harvesting eggs without killing the sturgeon
“There is an 80 percent chance that there will be no Caspian Sea caviar harvested this year.” Jason Wong, J&A Fine Food
C
C M
M Y
many farmed caviars have had small egg size and poor texture. One issue for some consumers is that harvesting the eggs from the sturgeon has meant killing the sh. A Russian- and Latvian-run company in Latvia has found a way to harvest the caviar without killing the sh. Mottra’s technique is to gently massage the eggs from the sh when the sturgeon are old enough – around ve years old for the species used by the company. Mottra was founded in 2002 and uses an old trout farm to raise the sh. There are 16 sh tanks full of double- ltered artesian water in an entirely enclosed environment, meaning that the sh are raised ‘stands not only in a pollution-free environment but also need not be fed out by its unique saltiness.’ These are from a Huso Dauricus/ Acipenser Schrenkii cross. with chemical additives or medicines. The company raises Acipenser J&A Fine Food’s processes farmed caviar from hybrid sh under baerii for Osetra and Acipenser ruthenus for Sterlet caviars and has been the watchful eye of an Iranian caviar master who comes to China to awarded CITES certi cation. supervise the production process. Farming is taking place in many countries; France, Italy, Germany and the United States are some of the key players but there is some As with Caviar Planet, the hybrid comes from crossing the same two breeds – the Maur sturgeon (Acipenser Schrenkii) and the Chinese growing interest in caviar from China. Others are attempting farming Beluga (Huso Dauricus). in Chile, Israel, Spain and Saudi Arabia. Wong describes the avour of the eggs as rich and buttery and the texture as ‘excellent’. Best i breed Of course, there is no accounting for taste. Yet if the advocates Wong, who sources wild Caspian Sea caviar and farmed caviar from farmed caviar are right and it is growing in quality, the world’s France, Italy and China and exports it worldwide, tells AHCTof that it is important to look at the breed of sh being used. In France,caviar by law,markets could look very different in three years time. Wong believes that by then there will be plenty of farmed caviar only the Siberian sturgeon (Acipenser baerri) can be farmed, and Wong available, much of it from China and the price will hence drop, characterises the caviar from this sh as having too soft a texture. prompting increased demand. As for wild caviar, this will become Caviar house Sturia, farmers of sturgeon in France’s Acquitaine region, are keen to emphasise the long-lasting hazelnut avour of increasingly rare and expensive and will sometimes not be available at all. their eggs but their product description has no reference to texture. A Planet Caviar’s Salvaj also says, “Wild caviar will remain very change in the law in 2007 means that France will be producing caviar expensive and maybe more and more only affordable for the from other species by 2012. A French farmed caviar can be tried at very rich.” the Caviar House at Hong Kong’s International Airport. C Y
C M Y
K
J&A Fine Food Limited is a fine food wholesaler that specializes in the trading of wild and farmed caviar. With our extensive business network J&A is able to source and select the finest caviar from Iran, Caspian Sea, China and Europe.
For more information, please contact: info@jafinefood.com Tel: (852) 2175 0818 Fax: (852) 2175 0308 Address: Flat A, 11/F, . Union Industrial Building, 116 Wai Yip Street, Kwun Tong, Kowloon, Hong Kong
F
o o d
J&A Fine Food’s sturgeon
Eggs
arm in China
In Italy Agroittica raise white sturgeon (Acipenser transmontanus) on a farm that takes cooled water that is a by-product of a steelworks. As in France, the caviar is Malossol, meaning it has very little salt added. The eggs are also large at 2.8-3 mm across. The company is the world’s largest producer of farmed caviar, with production of 24 tonnes a year. Agroittica has recently been experiment with a hybrid breed, crossing the Venetian sturgeon (Acipenser Naccari) and the Siberian sturgeon (Acipenser Baerii). The result, according to the company, is caviar that “is characterised by small-sized roe which are extraordinarily full of avour and consistent.” China has become of interest to caviar connoisseurs in recent years; in fact the caviar bar at the MGM Grand in Macau sells Caviar Planet’s hybrid caviar made in China, as does the three-Michelinstarred Robuchon à Galera at the Hotel Lisboa. The hybrid caviars offered in the Russian Room are a lightly salted Paris; a large-grained and light coloured Héritage; a low salt St. James and a Malossol, that
rom Caviar Planet
J&A FINE FOOD LTD
“Love Yourself,
Love Caviar”
Mottra has developed a technique or harvesting eggs without killing the sturgeon
“There is an 80 percent chance that there will be no Caspian Sea caviar harvested this year.” Jason Wong, J&A Fine Food
C
C M
M Y
many farmed caviars have had small egg size and poor texture. One issue for some consumers is that harvesting the eggs from the sturgeon has meant killing the sh. A Russian- and Latvian-run company in Latvia has found a way to harvest the caviar without killing the sh. Mottra’s technique is to gently massage the eggs from the sh when the sturgeon are old enough – around ve years old for the species used by the company. Mottra was founded in 2002 and uses an old trout farm to raise the sh. There are 16 sh tanks full of double- ltered artesian water in an entirely enclosed environment, meaning that the sh are raised ‘stands not only in a pollution-free environment but also need not be fed out by its unique saltiness.’ These are from a Huso Dauricus/ Acipenser Schrenkii cross. with chemical additives or medicines. The company raises Acipenser J&A Fine Food’s processes farmed caviar from hybrid sh under baerii for Osetra and Acipenser ruthenus for Sterlet caviars and has been the watchful eye of an Iranian caviar master who comes to China to awarded CITES certi cation. supervise the production process. Farming is taking place in many countries; France, Italy, Germany and the United States are some of the key players but there is some As with Caviar Planet, the hybrid comes from crossing the same two breeds – the Maur sturgeon (Acipenser Schrenkii) and the Chinese growing interest in caviar from China. Others are attempting farming Beluga (Huso Dauricus). in Chile, Israel, Spain and Saudi Arabia. Wong describes the avour of the eggs as rich and buttery and the texture as ‘excellent’. Best i breed Of course, there is no accounting for taste. Yet if the advocates Wong, who sources wild Caspian Sea caviar and farmed caviar from farmed caviar are right and it is growing in quality, the world’s France, Italy and China and exports it worldwide, tells AHCTof that it is important to look at the breed of sh being used. In France,caviar by law,markets could look very different in three years time. Wong believes that by then there will be plenty of farmed caviar only the Siberian sturgeon (Acipenser baerri) can be farmed, and Wong available, much of it from China and the price will hence drop, characterises the caviar from this sh as having too soft a texture. prompting increased demand. As for wild caviar, this will become Caviar house Sturia, farmers of sturgeon in France’s Acquitaine region, are keen to emphasise the long-lasting hazelnut avour of increasingly rare and expensive and will sometimes not be available at all. their eggs but their product description has no reference to texture. A change in the law in 2007 means that France will be producing caviarPlanet Caviar’s Salvaj also says, “Wild caviar will remain very expensive and maybe more and more only affordable for the from other species by 2012. A French farmed caviar can be tried at very rich.” the Caviar House at Hong Kong’s International Airport. C Y
C M Y
K
0
p
AHCT A
r o d u c t
J&A Fine Food Limited is a fine food wholesaler that specializes in the trading of wild and farmed caviar. With our extensive business network J&A is able to source and select the finest caviar from Iran, Caspian Sea, China and Europe.
For more information, please contact: info@jafinefood.com Tel: (852) 2175 0818 Fax: (852) 2175 0308 Address: Flat A, 11/F, . Union Industrial Building, 116 Wai Yip Street, Kwun Tong, Kowloon, Hong Kong
2009
n
p
E w s
r o d u c t
n
E w s
The iHome iP1 fagship iPhone/ iPod speaker system
Back to nature
Ecological awareness is more pronounced than ever. Organic products are booming, outdoor activities are “in” and traditional values – such as authenticity and honesty – ar acquiring a new status in the ramework o sustainability and durability; natural things are virtually idealised. With its Urban Nature series, Villeroy & Boch’s Hotel & Restaura Division presents an innovative tableware concept that o ers a casual, stylish and emotional interpretation o the nature theme or the hotel and catering sector. With Ur Nature, well-known items o tableware – such as gently-contoured rectangular-shaped cups and various sizes o plate and platter – act as a counterbalance to such highlye ective articles as the elegant tableware bridge. Guests want places where they can experience an atmosphere o well-being and “ eel good hospitality” wherever they go. Villeroy & Boch gives this to them at every meal.
Home is where the music is
For more in ormation: www.villeroy-boch.com/hotels
As audio-visual equipment increasingly needs to jive with personal devices like iPhones and iPods, electronics companies are developing systems that take music les to a whole new level. The iHome iP1 fagship iPhone/ iPod speaker system combines orm and unction e ortlessly. The smooth edges o this sophisticated docking station hide the cutting edge technology beneath: a highly e cient 4-Channel ampli er solution that is complimented by the patented Bongiovi Acoustics Digital Power Station technology. It even comes with a video-out port so that movies and programmes can be viewed on a television. The Dexim HD AV dock with new HDMI output -DRA022 takes things one step urther, enabling music lovers to play their avourite songs on a Hi-Fi stereo, or show o photos and videos on a TV screen. But what makes this model special is the ability to connect images in HD, with an HDMI cable, and scroll through at the touch o a remote control button. Sounds, images and the experience o the iPod or iPhone have been revolutionised with this compact, high-tech gadget. For more in ormation: www.leader.com.hk TheDeximHDAVdock
Quality co
ee
As co ee culture continues to develop in Hong Kong so does the expectation o customers that they are getting that cup o reshly roasted, high quality, rst crop, 100 percent Arabica co ee. Uncle Russ Co ee Hong Kong’s original co ee company roast only 100 percent Arabica co ees rom the best co ee estates in the world in Hong Kong with aid o their own Master Roaster. All the co ee’s are roasted and blended to order guaranteeing resh, personalized high quality co ee with wholesale solutions to suit to all customers. For more in ormation: Tel: +852 25528036 Fax: +852 25202686
[email protected] www.unclerussco ee.com
p
r o d u c t
n
p
E w s
r o d u c t
n
E w s
The iHome iP1 fagship iPhone/ iPod speaker system
Back to nature
Ecological awareness is more pronounced than ever. Organic products are booming, outdoor activities are “in” and traditional values – such as authenticity and honesty – ar acquiring a new status in the ramework o sustainability and durability; natural things are virtually idealised. With its Urban Nature series, Villeroy & Boch’s Hotel & Restaura Division presents an innovative tableware concept that o ers a casual, stylish and emotional interpretation o the nature theme or the hotel and catering sector. With Ur Nature, well-known items o tableware – such as gently-contoured rectangular-shaped cups and various sizes o plate and platter – act as a counterbalance to such highlye ective articles as the elegant tableware bridge. Guests want places where they can experience an atmosphere o well-being and “ eel good hospitality” wherever they go. Villeroy & Boch gives this to them at every meal.
Home is where the music is
For more in ormation: www.villeroy-boch.com/hotels
As audio-visual equipment increasingly needs to jive with personal devices like iPhones and iPods, electronics companies are developing systems that take music les to a whole new level. The iHome iP1 fagship iPhone/ iPod speaker system combines orm and unction e ortlessly. The smooth edges o this sophisticated docking station hide the cutting edge technology beneath: a highly e cient 4-Channel ampli er solution that is complimented by the patented Bongiovi Acoustics Digital Power Station technology. It even comes with a video-out port so that movies and programmes can be viewed on a television. The Dexim HD AV dock with new HDMI output -DRA022 takes things one step urther, enabling music lovers to play their avourite songs on a Hi-Fi stereo, or show o photos and videos on a TV screen. But what makes this model special is the ability to connect images in HD, with an HDMI cable, and scroll through at the touch o a remote control button. Sounds, images and the experience o the iPod or iPhone have been revolutionised with this compact, high-tech gadget. For more in ormation: www.leader.com.hk TheDeximHDAVdock
Quality co
ee
As co ee culture continues to develop in Hong Kong so does the expectation o customers that they are getting that cup o reshly roasted, high quality, rst crop, 100 percent Arabica co ee. Uncle Russ Co ee Hong Kong’s original co ee company roast only 100 percent Arabica co ees rom the best co ee estates in the world in Hong Kong with aid o their own Master Roaster. All the co ee’s are roasted and blended to order guaranteeing resh, personalized high quality co ee with wholesale solutions to suit to all customers. For more in ormation: Tel: +852 25528036 Fax: +852 25202686
[email protected] www.unclerussco ee.com
2
E
AHCT A
A
2009
E
q u i p M E n t
Clean and green, ice and easy
Ice is a potent source of pro t for any restaurant or hotel, however like any other food product it must be carefully handled every step of the way says Ruth Williams
q u i p M E n t
E
nsuring ice is hygienic remains the number one concern for hoteliers purchasing an ice machine, says Jerry Kaiser, Commercial Director, East Asia/Australia Manitowoc Foodservice Asia Paci c. A major supplier of a full-range of food service equipment, Manitowoc Ice produces the best-selling ice making machines in North America. In Asia, Manitowoc supplies major hotel groups including Starwood, Marriott, Taj Hotels, InterContinental Hotel Group, Leela Kempinski and Shangri-La Hotels and Resorts. The company works with a network of local distributors who service and support its full line of ice cube machines, which range in size from 22 to 48 inches and can produce up to 2 tons of ice a day. For example Manitowoc’s best-selling S450 is only 30 inches wide and can produce up to 460 pounds of ice per day. Kaiser explains that with all ice machines, the best way to maintain hygiene is to eliminate contact between users’ hands, utensils and airborne or environmental contaminants and the ice. He says that machines must be very easy to clean. That’s one reason “we’ve had tremendous success, as our machines are extremely easy to clean and maintain.” “For example, the evaporator area is completely sealed so it’s easy to maintain for all of our customers – this prevents ice falling off our machines,“ Kaiser explains. Kaiser attributes Manitowoc’s success to the attention it pays to what he calls the four “S” rule - Sanitation, Savings, Sound and Serviceability – which gave its best-selling S-series its name. The S-series has become the workhorse of the hotel industry due to its ability to deliver a consistently high standard of ice. “It’s been well-accepted,” says Kaiser. “And it is speci ed by many The look F&B managers, GMs and consultants.”
o
the machine is a consideration i
For more detail on KitchenologyTM or equipment solutions from our leading Manitowoc Le Meridien Bangkok’s signature Kyoto Martini uses crushed ice around - rather then inside - the glass to keep things cool.
2009 AHCT
Foodservice brands - including Cleveland, Convotherm, Del eld, Fabristeel, Frymaster, Garland, Jackson, Kolpak, Lincoln, Manitowoc, Manitowoc Beverage Systems, Multiplex, Merrychef, and Servend - visit www.manitowocfoodservice.com
it is to be seen and used by guests
E
E
q u i p M E n t
Clean and green, ice and easy
Ice is a potent source of pro t for any restaurant or hotel, however like any other food product it must be carefully handled every step of the way says Ruth Williams
E
nsuring ice is hygienic remains the number one concern for hoteliers purchasing an ice machine, says Jerry Kaiser, Commercial Director, East Asia/Australia Manitowoc Foodservice Asia Paci c. A major supplier of a full-range of food service equipment, Manitowoc Ice produces the best-selling ice making machines in North America. In Asia, Manitowoc supplies major hotel groups including Starwood, Marriott, Taj Hotels, InterContinental Hotel Group, Leela Kempinski and Shangri-La Hotels and Resorts. The company works with a network of local distributors who service and support its full line of ice cube machines, which range in size from 22 to 48 inches and can produce up to 2 tons of ice a day. For example Manitowoc’s best-selling S450 is only 30 inches wide and can produce up to 460 pounds of ice per day. Kaiser explains that with all ice machines, the best way to maintain hygiene is to eliminate contact between users’ hands, utensils and airborne or environmental contaminants and the ice. He says that machines must be very easy to clean. That’s one reason “we’ve had tremendous success, as our machines are extremely easy to clean and maintain.” “For example, the evaporator area is completely sealed so it’s easy to maintain for all of our customers – this prevents ice falling off our machines,“ Kaiser explains. Kaiser attributes Manitowoc’s success to the attention it pays to what he calls the four “S” rule - Sanitation, Savings, Sound and Serviceability – which gave its best-selling S-series its name. The S-series has become the workhorse of the hotel industry due to its ability to deliver a consistently high standard of ice. “It’s been well-accepted,” says Kaiser. “And it is speci ed by many The look F&B managers, GMs and consultants.”
o
the machine is a consideration i
For more detail on KitchenologyTM or equipment solutions from our leading Manitowoc Le Meridien Bangkok’s signature Kyoto Martini uses crushed ice around - rather then inside - the glass to keep things cool.
Foodservice brands - including Cleveland, Convotherm, Del eld, Fabristeel, Frymaster, Garland, Jackson, Kolpak, Lincoln, Manitowoc, Manitowoc Beverage Systems, Multiplex, Merrychef, and Servend - visit www.manitowocfoodservice.com
E
AHCT A
2009
q u i p M E n t
ph How much ice you need depends on the venue
a h
th ex
,H
Ice machine issues
K
•
•
•
• Ice –
rom Manitowoc
•
•
Hygie e
The highest possible level o hygiene is essential. Ideally the ice should be dispensed without any exposure to airborne contaminants, oreign objects and should not be touched by hands. Ice machines should have a sel -cleaning cycle that runs on a regular basis. As well as keeping the ice pristine, manu acturers say that regular cleaning keeps the machine running e ciently. Consider local water quality. In challenging locations, even when a hotel has its own puri cation system, an additional water lter may be use ul to avoid ice that tastes chlorinated or “chemical.”
Energy Ef ciency
Compare the energy e ciency ratings and standards. I properly maintained ice machines can last up to 10 years and energy e cient models can save money year a ter year. According to the US Environmental Protection Agency (EPA), machines that have earned Energy Star certi cation and carry its logo are on average 15 percent more energy-e cient and 10 percent more water-e cient than standard models. NB: The EPA claims that each Energy Star certi ed commercial ice machine can save businesses about 1160 kWh annually, or an average o US$100 per year on energy bills. Energy Star machines also consume less water – up to 2,700 gallons/year less.
Pr ctic
M tters
Once you have ound a range o models that can provide the hygiene and energy e ciency that you require, consider what shapes and types o ice they o er – hal dice cubes, ull dice cubes, unusual shapes, fakes and nuggets. • How much ice will your property need each day in di erent locations? Cutti g the c rbo footpri t Do you need faked ice or displays? Your supplier should be able Green credentials are also a concern for anyone purchasing to advise you on average uses in similar locations. equipment for hotels as all properties are looking for ways to reduce • Consider the pros and cons o larger machines in ewer locations energy consumption. versus more small units in multiple locations. The space available Kaiser reports that Manitowoc’s engineering team in the USA may be the deciding actor. has achieved signi cant improvements over the last two years and • The aesthetics o the machine itsel may also be an issue i you its machines’ energy and water consumption have decreased. The opt or smaller machines that will be on show on guest foors, in company currently has 56 Energy Star quali ed models, which restaurants or bars. A machine that will always look smart and clean represents about 60 percent of its models. is essential to provide guests with extra reassurance. Energy ef ciency has been achieved by remodeling the machines • Ask the ice machine supplier about the heat and sound e ciency and developing smaller compressors, smaller condensers and o the model; a ter ease o cleaning these two actors are most improving the wall insulation. important to the sta that have to work with the machines day in Foster Refrigerator, British market leader and exporter to several day out. Asian markets, has a long history of environmental rsts, such as the rst CFC-free manufacturer of commercial refrigeration equipment. A long list of standard features on their equipment ensures energy savings of up to 20 percent and the products are 98.3 percent recyclable. Some properties opt for large ice making machines and distribute Other icemaker manufacturers are also striving to achieve similar ice as needed, but the trend toward adding ice machines so they can be levels of energy ef ciency and long-lasting equipment through placed strategically around the property is on the rise. More machines innovation. Japan’s Hoshizaki has gained Energy Star-certi cation for into less time spent collecting and transporting ice around a translate many of its machine and has trademarked the CycleSaver technology, hotel, less wasted water, and for guests – ice on demand. which it says allows its cubers to produce the same quantity of ice in With mixology and fancy drinks becoming the norm, bartenders half as many cycles as competitive brands. are increasingly seeking out specialist cubes, such as Hoshizaki’s Fewer cycles per day reduces energy consumption and Hoshizaki crescent-shaped ice, which promises better liquid displacement, says it can take its ice machines 15 years to accumulate as many cycles less splashing and reduces water wastage. Manitowoc reports that as the competition does in 6 years. the classic rhomboid, dice and half dice remain the most popular Another major manufacturer of commercial ice machines, shapes for hotels. Scotsman Industries, offers more than 50 Energy Star-rated models,The growth in the popularity of blended drinks has also increased and its Scotsman Prodigy Cuber has gathered a collection of the demand for ice in food and beverage departments. Smoothies, awards including the 2007 National Restaurant Association Kitchen iced specialty coffees and cocktails all demand a constant supply Innovations Award. of ice, which translates into more tabletop and under the counter machines, ideal for coffee shops and bars. United States manufacturer Follet has its Horizon range that links Desig d use A large ve star hotel might have anywhere from eight to to 48aice drink dispenser (also manufactured by Follet) and is speci cally machines, but their speci cations and end purpose are not necessarily designed, the company says, “to eliminate the manual toting uniform. of ice.”
q u i p M E n t
it is to be seen and used by guests
E
q u i p M E n t
ph
a h
th ex
How much ice you need depends on the venue
,H
Ice machine issues
K
•
•
•
• Ice –
rom Manitowoc
•
•
Hygie e
The highest possible level o hygiene is essential. Ideally the ice should be dispensed without any exposure to airborne contaminants, oreign objects and should not be touched by hands. Ice machines should have a sel -cleaning cycle that runs on a regular basis. As well as keeping the ice pristine, manu acturers say that regular cleaning keeps the machine running e ciently. Consider local water quality. In challenging locations, even when a hotel has its own puri cation system, an additional water lter may be use ul to avoid ice that tastes chlorinated or “chemical.”
Energy Ef ciency
Compare the energy e ciency ratings and standards. I properly maintained ice machines can last up to 10 years and energy e cient models can save money year a ter year. According to the US Environmental Protection Agency (EPA), machines that have earned Energy Star certi cation and carry its logo are on average 15 percent more energy-e cient and 10 percent more water-e cient than standard models. NB: The EPA claims that each Energy Star certi ed commercial ice machine can save businesses about 1160 kWh annually, or an average o US$100 per year on energy bills. Energy Star machines also consume less water – up to 2,700 gallons/year less.
Pr ctic
M tters
Once you have ound a range o models that can provide the hygiene and energy e ciency that you require, consider what shapes and types o ice they o er – hal dice cubes, ull dice cubes, unusual shapes, fakes and nuggets. • How much ice will your property need each day in di erent locations? Cutti g the c rbo footpri t Do you need faked ice or displays? Your supplier should be able Green credentials are also a concern for anyone purchasing to advise you on average uses in similar locations. equipment for hotels as all properties are looking for ways to reduce • Consider the pros and cons o larger machines in ewer locations energy consumption. versus more small units in multiple locations. The space available Kaiser reports that Manitowoc’s engineering team in the USA may be the deciding actor. has achieved signi cant improvements over the last two years and • The aesthetics o the machine itsel may also be an issue i you its machines’ energy and water consumption have decreased. The opt or smaller machines that will be on show on guest foors, in company currently has 56 Energy Star quali ed models, which restaurants or bars. A machine that will always look smart and clean represents about 60 percent of its models. is essential to provide guests with extra reassurance. Energy ef ciency has been achieved by remodeling the machines • Ask the ice machine supplier about the heat and sound e ciency and developing smaller compressors, smaller condensers and o the model; a ter ease o cleaning these two actors are most improving the wall insulation. important to the sta that have to work with the machines day in Foster Refrigerator, British market leader and exporter to several day out. Asian markets, has a long history of environmental rsts, such as the rst CFC-free manufacturer of commercial refrigeration equipment. A long list of standard features on their equipment ensures energy savings of up to 20 percent and the products are 98.3 percent recyclable. Some properties opt for large ice making machines and distribute Other icemaker manufacturers are also striving to achieve similar ice as needed, but the trend toward adding ice machines so they can be levels of energy ef ciency and long-lasting equipment through placed strategically around the property is on the rise. More machines innovation. Japan’s Hoshizaki has gained Energy Star-certi cation for into less time spent collecting and transporting ice around a translate many of its machine and has trademarked the CycleSaver technology, hotel, less wasted water, and for guests – ice on demand. which it says allows its cubers to produce the same quantity of ice in With mixology and fancy drinks becoming the norm, bartenders half as many cycles as competitive brands. are increasingly seeking out specialist cubes, such as Hoshizaki’s Fewer cycles per day reduces energy consumption and Hoshizaki crescent-shaped ice, which promises better liquid displacement, says it can take its ice machines 15 years to accumulate as many cycles less splashing and reduces water wastage. Manitowoc reports that as the competition does in 6 years. the classic rhomboid, dice and half dice remain the most popular Another major manufacturer of commercial ice machines, shapes for hotels. Scotsman Industries, offers more than 50 Energy Star-rated models,The growth in the popularity of blended drinks has also increased and its Scotsman Prodigy Cuber has gathered a collection of the demand for ice in food and beverage departments. Smoothies, awards including the 2007 National Restaurant Association Kitchen iced specialty coffees and cocktails all demand a constant supply Innovations Award. of ice, which translates into more tabletop and under the counter machines, ideal for coffee shops and bars. United States manufacturer Follet has its Horizon range that links Desig d use A large ve star hotel might have anywhere from eight to to 48aice drink dispenser (also manufactured by Follet) and is speci cally machines, but their speci cations and end purpose are not necessarily designed, the company says, “to eliminate the manual toting uniform. of ice.”
E
AHCT A
2009
v E n t s
DaTE
EVEnT
DETaIlS
ORGanIzER
Sept 1 – 3
Restaurant & Bar Hong Kong 2009 Hong Kong Convention and Exhibition Centre Wanchai, Hong Kong
Diversi ed Events Hong Kong Ltd Restaurant & Bar Hong Kong is the fastest growing exhibition for the hospitality sector in Asia Paci Tel:c.+852 In 3105 3970 addition to presenting hundreds of excellent product Fax: +852 3105 3974 and service offerings from around the world, it Email: also
[email protected] attracts visitors with educational demonstrations, www.restaurantandbarhk.com tastings, seminars and competitions.
Sept 24 – 26
Viethotel 09 is the rst major international expo AMB Exhibitions Sdn Bhd Viethotel 09 Expo Tel: +603 40454993 National Convention Centre & conference in Hanoi for the hotel, restaurant, catering and foodservices industry and will beFax: where +603 40454989 Hanoi, Vietnam Email:
[email protected] decision makers meet to do business. www.ambexpo.com
Oct 1 – 3
Food&HotelVietnam 2009 Incorporating FranchisingVietnam 2009, Saigon Exhibition & Convention Center
Oct 14-16
BHN and Horwath HTL Hotel Investment ConferenceAsia’s longest running hotel investment conference, HICAP brings strategic insights to investors, Tel: +1 714 540 9300 Asia-Paci c (HICAP) InterContinental Hong Kong nanciers, developers and leading industry Fax: +1 714 540 9306 professionals about developments, changes and Email:
[email protected] Tsim Sha Tsui opportunities in the region. www.hicapconference.com Hong Kong
Oct 14-16
Hotel Investment Forum India (HIFI) Renaissance Mumbai Hotel & Conference Centre Mumbai India
Oct 22 – 24
Wine & Gourmet Asia is a trade, networking and Koelnmesse Pte Ltd Wine & Gourmet Asia AsiaBeach Road, #25-05 Gateway East Hall C, The Cotai Strip Cotai culinary platform showcasing the very best of 152 Paci c’s ne wine, gourmet and hospitality industry. Singapore 189721 Expo at The Venetian Tel : +65 6500 6700 Macao-Resort-Hotel Fax: +65 6294 8403 Email:
[email protected] www.koelnmesse.com.sg
Nov 4 – 6
Hong Kong International Wine & Spirits Fair Hong Kong Convention & Exhibition Centre
Wine and spirits companies introduce their wares Exhibitions to Department the new regional wine hub. Hong Kong Trade Development Council Unit 13, Expo Galleria Hong Kong Convention and Exhibition Centre Wan Chai, Hong Kong Tel: +852 2824 0026 Email:
[email protected] www.hktdc.com/abouttdc
Nov 7-10
International Hotel/Motel & Restaurant Show Jacob K. Javits Convention Center New York City USA
The world’s largest showcase and exchange ofGLM Shows industry products, trends and developments Lynn White, Show Manager Tel: continues to attract every segment and facet of the+1 914 421 3263 Email:
[email protected] hospitality and restaurant industry. www.ihmrs.com
Nov 11 – 13
HI DESIGN ASIA 2009 Shangri-La Rasa Sayang Resort & Spa, Penang, Malaysia
The rst HI DESIGN for Asia will provide key Atticus Events Ltd 11 Windsor End, Beacons eld, Buckinghamshire, speci ers, buyers and suppliers of the hospitality HP9 2JJ, UK design industry with one-to-one meetings, rstTel: +44 1494 678766 class networking, a supplier showcase and crucial, industry speci c seminars. Email:
[email protected] www.hidesign-asia.com
Nov 12 – 14
International Hotel Equipment & Supplies Expo Coastal International Exhibition Co., Ltd. Hotel Expo Macau Hall C, The Cotai Strip Cotai incorporating Foodservice Equipment, Food &Room 2106, China Resources Building, 26 Harbour Road, Wanchai, Hong Kong Expo at The Venetian Macao-Beverage Expo is the largest gathering of the hotel, hospitality and tourism industries in Macau. Tel: +852 2827 6766 Resort-Hotel Fax: +852 2827 6870 Email:
[email protected] www.coastal.com.hk
Vietnam’s premier food and hospitality sourcing Singapore Exhibition Services and networking trade event returns for the 5thNo 1 Jalan Kilang Timor #09-02 Paci c Tech Centre year. Running concurrently with Vietnam’s major franchising trade event, and introducing the Singapore 159303 inaugural ‘Vietnam Barista Competition’ to promote Tel: +65 6233 6638 the expertise, creativity and talent of top localFax: coffee +65 6233 6633 baristas. Co-organised by Singapore Exhibition Website: www.foodnhotelvietnam.com Services and Kerry Ingredients. www.franchisingvietnam.com
Bringing hotel executives, investors, lenders, BHN and Horwath HTL developers and the professional advisory community Tel: +1 714 540 9300 together, HIFI presents a forum dedicated to Fax: +1 714 540 9306 hospitality investment in India. Email:
[email protected] www.hicapconference.com
E
v E n t s
DaTE
EVEnT
DETaIlS
Sept 1 – 3
Restaurant & Bar Hong Kong 2009 Hong Kong Convention and Exhibition Centre Wanchai, Hong Kong
Diversi ed Events Hong Kong Ltd Restaurant & Bar Hong Kong is the fastest growing exhibition for the hospitality sector in Asia Paci Tel:c.+852 In 3105 3970 addition to presenting hundreds of excellent product Fax: +852 3105 3974 and service offerings from around the world, it Email: also
[email protected] attracts visitors with educational demonstrations, www.restaurantandbarhk.com tastings, seminars and competitions.
Sept 24 – 26
Viethotel 09 is the rst major international expo AMB Exhibitions Sdn Bhd Viethotel 09 Expo Tel: +603 40454993 National Convention Centre & conference in Hanoi for the hotel, restaurant, catering and foodservices industry and will beFax: where +603 40454989 Hanoi, Vietnam Email:
[email protected] decision makers meet to do business. www.ambexpo.com
Oct 1 – 3
Food&HotelVietnam 2009 Incorporating FranchisingVietnam 2009, Saigon Exhibition & Convention Center
Oct 14-16
BHN and Horwath HTL Hotel Investment ConferenceAsia’s longest running hotel investment conference, HICAP brings strategic insights to investors, Tel: +1 714 540 9300 Asia-Paci c (HICAP) InterContinental Hong Kong nanciers, developers and leading industry Fax: +1 714 540 9306 professionals about developments, changes and Email:
[email protected] Tsim Sha Tsui opportunities in the region. www.hicapconference.com Hong Kong
Oct 14-16
Hotel Investment Forum India (HIFI) Renaissance Mumbai Hotel & Conference Centre Mumbai India
Oct 22 – 24
Wine & Gourmet Asia is a trade, networking and Koelnmesse Pte Ltd Wine & Gourmet Asia AsiaBeach Road, #25-05 Gateway East Hall C, The Cotai Strip Cotai culinary platform showcasing the very best of 152 Paci c’s ne wine, gourmet and hospitality industry. Singapore 189721 Expo at The Venetian Tel : +65 6500 6700 Macao-Resort-Hotel Fax: +65 6294 8403 Email:
[email protected] www.koelnmesse.com.sg
Nov 4 – 6
Hong Kong International Wine & Spirits Fair Hong Kong Convention & Exhibition Centre
Wine and spirits companies introduce their wares Exhibitions to Department the new regional wine hub. Hong Kong Trade Development Council Unit 13, Expo Galleria Hong Kong Convention and Exhibition Centre Wan Chai, Hong Kong Tel: +852 2824 0026 Email:
[email protected] www.hktdc.com/abouttdc
Nov 7-10
International Hotel/Motel & Restaurant Show Jacob K. Javits Convention Center New York City USA
The world’s largest showcase and exchange ofGLM Shows industry products, trends and developments Lynn White, Show Manager Tel: continues to attract every segment and facet of the+1 914 421 3263 Email:
[email protected] hospitality and restaurant industry. www.ihmrs.com
Nov 11 – 13
HI DESIGN ASIA 2009 Shangri-La Rasa Sayang Resort & Spa, Penang, Malaysia
The rst HI DESIGN for Asia will provide key Atticus Events Ltd 11 Windsor End, Beacons eld, Buckinghamshire, speci ers, buyers and suppliers of the hospitality HP9 2JJ, UK design industry with one-to-one meetings, rstTel: +44 1494 678766 class networking, a supplier showcase and crucial, industry speci c seminars. Email:
[email protected] www.hidesign-asia.com
Nov 12 – 14
International Hotel Equipment & Supplies Expo Coastal International Exhibition Co., Ltd. Hotel Expo Macau Hall C, The Cotai Strip Cotai incorporating Foodservice Equipment, Food &Room 2106, China Resources Building, 26 Harbour Road, Wanchai, Hong Kong Expo at The Venetian Macao-Beverage Expo is the largest gathering of the hotel, hospitality and tourism industries in Macau. Tel: +852 2827 6766 Resort-Hotel Fax: +852 2827 6870 Email:
[email protected] www.coastal.com.hk
AHCT A
2009
ORGanIzER
Vietnam’s premier food and hospitality sourcing Singapore Exhibition Services and networking trade event returns for the 5thNo 1 Jalan Kilang Timor #09-02 Paci c Tech Centre year. Running concurrently with Vietnam’s major franchising trade event, and introducing the Singapore 159303 inaugural ‘Vietnam Barista Competition’ to promote Tel: +65 6233 6638 the expertise, creativity and talent of top localFax: coffee +65 6233 6633 baristas. Co-organised by Singapore Exhibition Website: www.foodnhotelvietnam.com Services and Kerry Ingredients. www.franchisingvietnam.com
Bringing hotel executives, investors, lenders, BHN and Horwath HTL developers and the professional advisory community Tel: +1 714 540 9300 together, HIFI presents a forum dedicated to Fax: +1 714 540 9306 hospitality investment in India. Email:
[email protected] www.hicapconference.com
a
p p o i n t M E n t s
Singapore-based General Hotels Management (GHM) has announced the appointment of See Soo Eng as the new Vice President Sales. After 14 years with the company – where she began in 1995 as the Director of Sales for the Chedi Phuket – she has contributed signi cantly to each property’s growth and is primed for success in her new group role. See Soo Eng
PR and communications rm impactasia has appointed Fiona Ng as the group’s Managing Director for its China operations. She joins the rm’s newly expanded operations in Shanghai and Beijing to cater to its growing list of luxury hospitality and lifestyle clients.
Fiona Ng
Regal Hotels International has transferred Javier Gimeno as Hotel Manager of Regal Kowloon Hotel. This 13-year veteran of the hospitality industry will also take on the role of Group Project Manager for the company. He spent much of his career in Spain before moving to Asia in 2007 to join the Regal Hotels International family. Javier Gimeno
Pan Paci c Hotels Group has announced the appointment of a new GM for Pan Paci c Vancouver – Tim Tindle. This Vancouver native with a background in operations, and sales and marketing said of his new role, “This is the job I’ve been striving towards my whole career. I’m thrilled!”
Tim Tindle
The Hilton Chongqing recently appointed Sebastian Goldmann as the hotel’s new Food & Beverage Manager. A 12-year veteran of the hospitality sector, after working in his native Germany, he moved to China in 2004 and has been an executive team member at several hotels since.
Sebastian Goldmann
Marco Polo Hongkong Hotel has announced the appointment of Adriano Vences as Resident Manager for the Kowloon hotel. This follows his role as Executive Assistant Manager, Food & Beverage for Burj Al Arab Hotel in Dubai. He has truly global experience in hospitality, having worked on four continents. Adriano Vences
ROYAL BUTLER TRAINING
GLOBAL SEARCH INTERNATIONAL
EXECUTIVE RECRUITMENT
WWW.GLOBALSEARCHINT.COM
WWW.IGBH.COM
a
l x
t a h b a
v
a
b
x
m
ROYAL BUTLER TRAINING a .H - f
a k h m h x
a
, a
v h b
a a
v
v
x
a
a a
q
; enter ‘Wayne Fitzharris’, on
.
ENQUIRIES WELCOME
ema
t
:
[email protected] : ++ 44 (0) 207 7 033 666
[email protected] ax ++ 44 (0) 207 2525 212
. ,m .
v
b .
a
m
a
p p o i n t M E n t s
Singapore-based General Hotels Management (GHM) has announced the appointment of See Soo Eng as the new Vice President Sales. After 14 years with the company – where she began in 1995 as the Director of Sales for the Chedi Phuket – she has contributed signi cantly to each property’s growth and is primed for success in her new group role. See Soo Eng
PR and communications rm impactasia has appointed Fiona Ng as the group’s Managing Director for its China operations. She joins the rm’s newly expanded operations in Shanghai and Beijing to cater to its growing list of luxury hospitality and lifestyle clients.
Fiona Ng
Regal Hotels International has transferred Javier Gimeno as Hotel Manager of Regal Kowloon Hotel. This 13-year veteran of the hospitality industry will also take on the role of Group Project Manager for the company. He spent much of his career in Spain before moving to Asia in 2007 to join the Regal Hotels International family. Javier Gimeno
Pan Paci c Hotels Group has announced the appointment of a new GM for Pan Paci c Vancouver – Tim Tindle. This Vancouver native with a background in operations, and sales and marketing said of his new role, “This is the job I’ve been striving towards my whole career. I’m thrilled!”
Tim Tindle
The Hilton Chongqing recently appointed Sebastian Goldmann as the hotel’s new Food & Beverage Manager. A 12-year veteran of the hospitality sector, after working in his native Germany, he moved to China in 2004 and has been an executive team member at several hotels since.
Sebastian Goldmann
Marco Polo Hongkong Hotel has announced the appointment of Adriano Vences as Resident Manager for the Kowloon hotel. This follows his role as Executive Assistant Manager, Food & Beverage for Burj Al Arab Hotel in Dubai. He has truly global experience in hospitality, having worked on four continents. Adriano Vences
ROYAL BUTLER TRAINING
GLOBAL SEARCH INTERNATIONAL
EXECUTIVE RECRUITMENT
WWW.GLOBALSEARCHINT.COM
WWW.IGBH.COM
a
l x
t a h b a
v
a
b
x
m
ROYAL BUTLER TRAINING a .H - f
a k h m h x
a
, a
v h b
a a
v
v
x
a
a a
q
; enter ‘Wayne Fitzharris’, on
.
. ,m .
v
b .
a
m
ENQUIRIES WELCOME
ema
t
:
[email protected] : ++ 44 (0) 207 7 033 666
[email protected] ax ++ 44 (0) 207 2525 212
Please visit us at: Restaurant & Bar 2009 1-3 September 2009 Hong Kong Convention & Exhibition Centre Hall 3F-G, "Chef Corner" ® TABASCO Hot Chef Team Challenge 2009 - Hong Kong
Please visit us at: Restaurant & Bar 2009 1-3 September 2009 Hong Kong Convention & Exhibition Centre Hall 3F-G, "Chef Corner" ® TABASCO Hot Chef Team Challenge 2009 - Hong Kong
For over 1,000 great tasting TABASCO ® recipes, please visit www.TABASCOfoodservice.com.
TABASCO ® is a registered trademark; the TABASCO bottle design and label design are the exclusive property of Mcllhenny Company, Avery Island, LA 70513. www.TABASCO.com
