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Published since 1976 V 39 Frar 2014
h K sAR hK$50ca RMb50sapr s$15Maaa RM30Taa bt300Rt f Aa us$10
KING OF THEKITCHENCombi ovens offerspace-saving versatility
MAKING THE CONNECTIONNext generation in-room technology
THE FINE PRINT
Industry leaders discussmanagement contracts
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AsiAn Hotel & CAtering timesis publisHed montHly bytHomson press Hong Kong ltd (tpHK)
The opinions expressed i n Asian Hotel & Catering Ti mes do not necessar ily represent the views of the publisher or thepublication. Whilst every effort has been made to ensure the accuracy of information contained in this publication, noresponsibility can be accepted by the publisher, editors and staff, agents and contributors for omissions, typographical orprinters errors, inaccuracies or changes howsoever caused. The editors reserve the right to edit any material submitted attheir discretion. All materials published remain the property of TPHK. Reproduction without permission by any means isstrictly 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. FantasyPrinting Ltd. 1/F, Tin Fung Industial Mansion, 63 Wong Chuk Hang Road, Hong Kong.
All rights reser ved (c) 2013Thomson Press Hong Kong Ltd
Welcome to the February issue of
AHC, the most trusted source of
information on what is happening
in Asia-Pacifics hospitality industry.
Youve got to feel sorry for Bangkok. e
hospitality industry in what is traditionally one
of Asias most popular destinations had been
anticipating its best year since 2008 before the
latest political conflict started turning nasty.
But while hoteliers have been steeling
themselves for the downturn, predictions are
that the warring will move from the streets to
hong Kong hoTels
AssociATion
hong Kong
cheFs AssociATion
FedeRATion oF hong Kong
ResTAuRAnT owneRs
The FedeRATion
oF hong Kong
hoTel owneRs
AssociATion
oF ThAilAnd
bAKing indusTRy
TRAining cenTRe
AssociATion oF
inTeRnATionAl
hoTelieRs shAnghAi
singAPoRe
cheFs AssociATion
hong Kong
bAKeRy & conFecTioneRy
AssociATion
singAPoRe
hoTel AssociATion
hong Kong
bARTendeRs AssociATion
hong Kong
MAiTRe dhoTel AssociATion
shAnghAi
cheFs AssociATion
MyAnMAR cheFs
AssociATion
MAlAysiAn AssociATion
oF hoTels
MAcAu hoTel
AssociATion
club MAnAgeRs AssociATion
hong Kong
HONG KONG
Thomson Press Hong Kong Limited/Media Transasia Limited
Room 1205, 12/F, Hollywood Centre,
233 Hollywood Road, Sheung Wan, Hong KongTel: +(852) 2851 7068, 2815 9111Fax: +(852) 2851 1933, 2581 9531
Email: [email protected]: Mr Daniel Creffield
AUSTRALIA
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UNITED KINGDOM
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Contact: Ms Madlene Olson
ITALYEdiconsult Internazionale s.r.l.
Piazza Fontane Marose, 3-16123 GenovaTel: +39 010 583684 Fax: +39 010 566578
Email: [email protected]: Mr Vittorio Negrone
JAPAN
Echo Japan CorporationGrande Maison Rm 303,
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Tel: +81 3 3234 2064 Fax: +81 3 3263 5065Email: [email protected]
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Email: [email protected]: Ms Audrey Cheong
room pricing, once the immediate crisis has
played itself out.
ai hotel chain Dusit Internationals chief
executive Chanin Donavanik says the industr y,
particularly in Bangkok, cannot avoid a price
war after political problems are solved. e
government will only do promotions to lure
back tourists, but this will not be enough, and
hoteliers will try harder to play with pricing,
he told the Bangkok Post.
Keep up with this story and many
others on our recently relaunched website,
EDITORDaniel Creffield
DESIGN BY
Koon Ming Tang
CONTRIBUTORSDarryl AgonZara HornerRebecca LoRobin Lynam
Jane RamMichael Taylor
Kurt Walter
ASSOCIATE PUBLISHER
Sharon [email protected]
CIRCULATION EXECUTIVE
Becky [email protected]
CHAIRMANJS Uberoi
DIRECTOR
Gaurav Kumar
endoRseMenTs
at www.asianhotelandcateringtimes.com
We nee d to hea r fro m hosp ita lit y
professionals about the constant developments
in the industry, good or bad, so please
send your comments and suggestions in to
And finally, Kung Hei Fat Choy, as we say
in this part of the world, and a happy Chinese
new year of the horse to all our readers!
Authentic f lavor. Inspired.
E D I T O R S M E S S A G E
AHCT Frar 2014 3
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MANAGEMENT10 The devils in the detail
MARKET REPORT12 Indonesia beyond Bali
NEWSINDUSTRYDilmahs high tea challenge; best female
chef; Hong Kong bar recreates 1890s
London
PRODUCT8 Award-winning knives; showerhead
speaker; retro chic chandeliers
CULINARY0 Wine fit for a prince; privileged VSOP from
Hennessy; sweet treats for Valentines
March Education China Central Reservation Systems Renovation projects Bakery Tea and coffee Tabletops glassware Pizza ovens
CONTENTSVo lu me 39 Fe br au ry 20 14
TECHNOLOGY16 The changing face of in-room connectivity
DESIGN20 Bathtubs as design icons
FOOD24 Sweetening the deal
DRINK28 Gin a return to the good old days
EQUIPMENT32 Perchance to dream whats hot in
beds and beddings
Advertisers Index
Alpha International 31
Athena Tableware 27Austrian Federal Economic Chamber OBC
Build4Asia 43
FHA 46
Franke 25
Fried.Dick GmbH & Co KG 19
Global Search International 9
Gulfood 37
HORECA 44
Lamb Weston IFC
M.Schaerer 35
Meiko 39
Pacific Valley Foods 23
Pevonia 14 & 15
SIAL 41
Siam Feather Products Co Ltd IBC
Vinexpo 45
Zieher 17
34 The combi oven is the kitchens jack
of all trades
42 Events calendar
APPOINTMENTS46 Whos moving where
New-look Asian Hotel &
Catering Times website!
www.asianhotelandcateringtimes.com
20
16
April Recruitment Singapore Security Resorts Dairy Jam Beer In-room safes Outdoor furniture Bakery
Cover picture: Simmons Southeast Asia Guest room get connected
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N D U S T R Y N E W S
AHCTFrar 2014
I N D U S T R Y N E W S
AHCT Frar 2014 7
Stockton, a new restaurant and bar
tucked away in the heart of Central,
Hong Kong, takes 1890s London as its
theme.
The restaurants menu features a
range of classic seafood dishes. The
signature dish is The Stockton Ultimate
Lobster, served with bacon, tomato and
a green salad.
Stockton aims to support smaller
producers where possible. In particular,
it has meticulously sourced smaller
champagne houses, including Delamotte,
Aubrey and Larmandier-Bernier. The bar
2014 will mark the fth consecutive year
of restaurant industry sales growth in
the United States, despite a continued
challenging economic landscape,
according to the recently released
National Restaurant Associations 2014
Restaurant Industry Forecast. Industry
sales are projected to exceed US$683
billion in 2014, up 3.6% from 2013s
sales volume of US$659.3 billion.
2014 also will mark the 15th
straight year in which restaurant
Boutiqueconservationproject
Alila Manggis, a luxury boutique hotel on
the east coast of Bali, has teamed up with
conservation organisation, Yayasan Alam
Indonesian Lestari and local shermen,
to develop the Coral Conservation
Programme, with the aim of protecting
the coral reefs in the local area.
The hotel is at the forefront of a new
project that aims to protect and restore
the coral reefs surrounding the hotel, in
particular those in the Candidasa area.
The pilot programme sees Alila Manggis
working with over 20 shermen from
Kicking offThailand-based ONYX Hospitality Group
has announced the ofcial opening of the
rst football-themed hotel in Thailand
Amari Buriram United.
The 60-room property is located in
the North-eastern province of Buriram
and adjacent to the Thunder Castle
Stadium, home to the celebrated local
team, Buriram United. The hotel is owned
by Buriram United Sport Hotel Co., Ltd
and operated by ONYX Hospitality Group
surrounding local villages to implement
reef restoration. The team will also
implement a training and awareness
programme for the shermen and
the hotel staff, to educate the current
and future generations about marine
conservation and the impact overshing
can have on their habitat and on the
local economy.
Asias bestfemale chefChen Lanshu, chef of Le Mot restaurant
in Taiwan, has been named Veuve
Clicquot Asias Best Female Chef for
2014. Chen will be presented with her
award at Asias 50 Best Restaurants
awards ceremony on February 24, 2014,
at Capella Hotel, Singapore. The award
is voted for by over 200 industry experts
from across all parts of Asia, who are
part of the The Diners Club Worlds 50
Best Restaurants Academy.
After completing her training at the
Ferrandi School of Culinary Arts in Paris,
Chen honed her craft working alongside
some of Frances most celebrated chefs
and at Michelin-starred restaurants such
as Les Ambassadeurs, Relais dAuteuil
and Thomas Kellers The French Laundry
in California.
Returning to her native Taiwan, Chen
opened Le Mot in 2008. Located in
Taichung city in west Taiwan, Le Mot
is renowned for its uncompromising
standards and innovative blend of classic
and contemporary avours. Applying the
lessons learned from Frances masters
of gastronomy, Chen has successfully
adapted European concepts for
Taiwanese diners.
The award is part of the Asias 50
Best Restaurants programme sponsored
by S. Pellegrino & Acqua Panna.
A rare six-litre Imperiale version of
The Macallan M single malt whisky,
in a specially designed Lalique crystal
decanter, has sold for the record price of
US$628,000 at Sothebys Hong Kong.
M was created as a collaboration
between Fabien Baron, founder and
creative director of Baron & Baron, Silvio
Denz, president and CEO of Lalique
and Bob Dalgarno, whisky maker at The
Macallan.
To celebrate the conception of M
and its global launch in Hong Kong, four
six-litre Imperiale decanters were created,
the largest ever made by Lalique.
David Cox of The Macallan
commented: We are absolutely
delighted at the generosity
of the successful bidder
of the M six-litre decanter
Constantine in securing such
a wonderful contribution to
a number of Hong Kong
charities and at the same
time setting a new world
record for The Macallan.
All net sale proceeds
will be donated to
various charities in
Hong Kong.
The Macallanachievesrecord price
has an unusual range of cocktails that
are a re-interpretation of the libations of
the 1800s.
It also has a selection of punches that
have been concocted with recipes going
back to the 17th and 18th centuries and
a collection of over 150 whiskies from
Scotland, Ireland, the United States and
Japan.
The bar team is made up by the
creators and talented mixologists at
Maximal Concepts that won the Tatlers
Best Cocktail award in Hong Kong in
2013 at Blue Butcher.
1890s London in Hong Kong
under the Amari brand.
The hotel features 44 standard
rooms, 14 deluxe rooms and two suites.
Ranging from 36 to 118 square metres,
the rooms are furnished in the crimson,
blue and white of the football teams
home kit and offer players changing
room style bathrooms. Other highlights
include the hotels two bars and all-day
dining themed restaurant, Kick Off, as well
as a range of recreational facilities at the
stadium, including tennis courts, a jogging
track, a basketball court and a gym.
High teachallengeDilmah, the third largest tea producing
company in the world, has announced the
launch of its Real High Tea Challenge 2014,
which will be held for the rst time i n Hong
Kong and Macau in March.
It is inviting Hong Kong and Macaus top
hospitality professionals, chefs and mixologists
to enter the competition to create a high tea
menu that will be judged by a leading panel of
culinary leaders and tea experts.
The challenge, which was rst developed
by Dilmahs Fernando family in Colombo
in 2007, was designed with the objective
of putting the tea back in high tea and
to express the importance of tea as a key
ingredient in gastronomy.
To enter, professionals were asked to
create a culinary Real High Tea masterpiece,
showcasing the versatility of tea.
The winner will receive media publicity and
be awarded with one of Dilmahs Real High
Tea awards. In addition, they will receive a
seven-day, VIP, all expenses paid tour of Sri
Lanka the home of Dilmah, and will also
qualify to travel back to Sri Lanka to compete
in the Dilmah Real High Tea Global Challenge,
due to take place in January 2015.
Shortlisted entrants are being invited to
a regional challenge event in Hong Kong or
Macau to present and serve their Real High
Tea creations. The events will be held at the
Institute for Training Studies in Macau on
March 10 and at Hotel Icon in Hong Kong on
March 14, 2014.
Dilmah is distributed in Hong Kong and
Macau by Quali-t (Hong Kong) Limited.
US restaurants boomingindustry employment growth will
outpace overall employment growth,
according to the forecast. The industry
will continue to be the US second-
largest private employer, with 990,000
restaurants employing 13.5 million
individuals, or about 10% of the total
US workforce.
For the complete NRA 2014
Restaurant Industry Forecast,
including graphics and video, visit
www.restaurant.org/forecast.
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DEVELOPING BUTLERS SINCE 2002
THE BRITISH BUTLER SCHOOL
AN INTERNATIONAL REPUTATION WORKING WITH PRESTIGIOUS
COLLEAGUES WORLDWIDE
SHANGRI-LA, RAFFLES INTERNATIONAL, THE BURJ AL ARAB, ONE AND ONLY
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WWW.BRITISHBUTLERSCHOOL.COM
N D U S T R Y N E W S
AHCTFrar 2014
I N D U S T R Y N E W S
AHCT Frar 2014 9
HBA remainspositive on growth
Hirsch Bedner Associates (HBA) expects all segments
of the hospitality industry in China to experience growth
in the next decade. Market competition will intensify the
most between the mid-scale and high-end segments as
international chains continue their expansion to make a
bigger footprint in Chinas market and domestic budget
operators keep extending their presence and providing
localised services.
HBA continues to grow in popularity across both rst
and second tier cities in mainland China. The global interior
design rm is currently involved with 327 hospitality projects
in the country, which account for over 60% of its global
contracts.
Last year, HBAs projects in China experienced a
year-on-year growth of 4.8%, accounting for 62% of the
rms total revenue. It is spearheading the design industry
in Chinas second tier cities, with 65% of its projects
located in cities such as Chengdu, Shenyang, and Nanjing.
Meanwhile, a further 27.5% of projects are in the rst tier
cities of Shanghai, Beijing, Guangzhou, and Shenzhen, as
well as in Hong Kong and Macau.
Vinexpo getsmatureFollowing the decision by Vinexpo, the
organiser of the worlds largest wine
and spirits trade show, to postpone its
debut Vinexpo Beijing in June 2014,
the company plans to focus on mature
markets. It says there will be substantial
development of Vinexpo Asia-Pacic in
Hong Kong in May 2014 and Vinexpo
Nippon, which will launch in Tokyo in
November 2014.
While our focus is for now on
the mature markets of Hong Kong
and Tokyo, we are condent there
Food&HotelAsia (FHA) and W ine&SpiritsAsia (WSA), the regions
most established and comprehensive food and hospitality trade
show, will be held in Singapore from April 8 to 11 this year.
Organised by Singapore Exhibition Services (SES), the show
has made its mark to become the rst event to ll the Singapore
Expo, Singapores largest exhibition venue. Occupying all 10
exhibition halls plus Max Atria and spanning a total of 100,000
square metres, an 8% increase in size from 2012, the 2014
edition will be the largest in the events 37-year history.
This year, industry buyers can expect to source from a
gathering of 2,800 exhibitors from 70 countries/regions and 54
group pavilions at FHA. Offerings span all aspects of the food
and beverage and hotel industries, such as food products,
bar and kitchen equipment and supplies, food processing
equipment, hotel amenities, tableware and hospitality
technology.
This year is a milestone for FHA and WSA as it has
maximised the available exhibition space of Singapores largest
exhibition venue, says Stephen Tan, chief executive of SES.
LanghamPlace opensin NingboLangham Hospitality Group has
announced the opening of Langham
Place in Ningbo, one of the fastest
developing cities in China. The hotel
forms an integral part of the new Ningbo
Culture Plaza in which the citys art
gallery, museum, sports centre, theatre
and many of its entertainment venues
and boutiques are located.
We are delighted to expand our
footprint in China with the opening of
this new Langham Place in Ningbo,
said Lo Young, regional vice president of
China and Macau, Taiwan of Langham
Hospitality Group. This beautiful hotel
marks our eighth in the country and the
21st worldwide for Langham Hospitality
Group.
Ranging from 45 to 175 square
metres, Langham Place, Ningbo
comprises 143 guestrooms including 13
suites, all of which have views of the city
or river.
The latest works by local and regional
artists will be displayed at a dedicated
gallery and at selected public areas
throughout the hotel.
F&B outlets include a Chinese,
Japanese and all-day restaurant and
there is a 820 square metre ballroom and
event space of 1,180 square metres.
Filled to capacity
Paris-based wine auction expert
iDealwine is opening in Hong Kong,
cementing the citys growing role as
a global wine trading hub. Hailed as
a convenient platform for buying ne
French wines, the company will provide
customers in Hong Kong and mainland
China with a purchasing, payment and
delivery service from across the world.
As Frances leading wine auction
website, iDealwine provides customers
French online wine auctioncompany launches in HK
with numerous advantages over
traditional ways of buying wine. Featuring
Frances nest labels, including all of
the leading grand crus, each iDealwine
monthly auction offers several thousand
bottles of vintages of ne crus. In
addition, the comprehensive ranges
of wines on sale are mostly sourced
from private cellars, with auction prices
generally falling well below retail level and
occasionally even below wholesale.
is potential in northern China for the
wine and spirits industry, says Xavierde Eizaguirre, chairman of Vinexpo
Overseas. We are also convinced that
Beijing, where important decisions are
taken, a seat of power and a city with
a highly developed on trade, will be an
essential place for the wine and spirits
industry to be present.
He attributes the decision to
temporarily suspend Vinexpos initiative
in Beijing to a momentary pause in
emerging market demand and also
acknowledges the nancial burden
on winemakers to be present at an
increasing number of wine and spirits
trade events.
Chinese tourismdiplomacy
The Chinese government uses tourism as a form of soft
diplomacy in its dealings with other countries, writes Dr Tony
Tse of the School of Hotel and Tourism Management (SHTM) atThe Hong Kong Polytechnic University in a recently published
research paper. By exerting control and inuence over the
development of outbound tourism, the government inextricably
links tourist ows to its political agenda. Dr Tse surveys the use
of tourism in Chinese international relations, showing how the
country uses it to both offer support to and impose sanctions
on other countries.
With its huge population, rapidly expanding middle class
and booming economy, China has an outbound tourism market
with immense potential. Dr Tse points to a sevenfold increase
in outbound numbers from only 10 million in 2000 to more than
70 million in 2011. Yet despite the huge economic importance
of tourism, little attention is paid to its implications as a major
policy issue. This is particularly surprising, Dr Tse remarks,
given the emphasis by politicians on tourism as a means to
economic and regional development.
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A N A G E M E N T
0 AHCTFrar 2014
M A N A G E M E N T
AHCT Frar 2014 11
Moving withthe timesBy Kurt Walter
T
here are many different ways to structure management
contracts and what works for some might not necessarily
work for others. However, we have observed some changes
in this very competitive hospitality market, and the way management
agreements have been structured in the past may no longer be valid
in todays business environment.
Previously it was lucrative for operators to enter into
management agreements as these deals were tailored and structured
to give operators a certain percentage on revenues and profits. ese
so-called three plus 10 agreements (3% of revenue and 10% of
profit) are not aligning the risks and benefits for both parties equally
and can result in one of the two parties getting demotivated over
time.
Focus is now put on a more balanced remuneration mechanism
whereby risks and rewards are aligned in a more balanced fashion. At
the same time, it is for an owner equally important not to demotivate
the operators, as an enormous amount of time and effort goes into
managing any hospitality property.
Hence, fee configurations are now less focused on base fees but
more on the profitability of the operation; the higher the operating
profits, the more attractive the rewards for the operating company
and ultimately for the owners. In fact I like the rewards based on
profitability a lot and perhaps operators should be incentivised on
the maximum sale value of the property too, in addition to operating
performance.
Such benefits are quite attractive for both operators and owners
and result in a win-win scenario where fees could end being higher
than with the common fee structure being a certain percentage ofrevenue, regardless whether the hotel is profitable or not.
My philosophy going into any meetings/negotiations is that it
must be a win-win for both parties. As soon as one feels that they
were cheated into an agreement, the relationship usually ends up
being a painful experience for everyone involved and will likely be
dissolved.
In addition to this, one must be sensitive to different cultures
and religions and show an interest in matters that may be important
to the counterpart. With some, it might be pure business, short,
sweet and to the point; with others the approach might be a game
of golf, a meal or perhaps as simple as inquiring about the family.
For some it is all about the business/contract and for others it
is all about the relationship one has with his/her counterparts. As
for me, it is a bit of both and although the correct and detailed
contract terms are paramount in any contractual obligations, to get
to a mutually agreeable management contract can in my experi ence
be best achieved via
r e l a t i o n b u i l d i n g
process, especially in
Asia but also in other
parts of the world.
C o n t r a c t
n e g o t i a t i o n s a r e
fundamentally different
between Asian and
Western counterpar ts.
e way people think,
a c t and behave i s
different from continent
to continent, from country to country and even from region to
region, which at times puts even the best contract negotiators in
awkward situations, no matter how skilled.
Different countries mean a different way of doing business and
it is astonishing how different contracts are negotiated even within
the various Asian countries, let alone between East and West. I
observed this during one of my assignments early on in the mid-
1990s when I was hired to manage a hospitality business in Vietnam
for an US-based company. Any contracts that were negotiated were
based on relationships first, even before we headed to the boardroom
to discuss the finer details.
is could happen over a game of golf or a meal and drinks. In
the Western world it is all about the technicalities of agreements
and contracts into the finest details and the getting to know the
other party appeared to be almost non-existent, while in Asia it is
to this day about trust and about getting to know one another first.Another interesting comparison is the fact that some cultures
in the West go into negotiations with the intention to win
whereas some Asian cultures tend to find common ground via
a win-win brokering [arrangement]. And there are numerous
other components important to either side, such as how formal
negotiation/meetings are, the sensitivity of timing, the direct or
indirect form of communication, all which make such management
contract discussions, if not paid attention to, a challenge that could
lead to success or failure in the negotiation process.
Kurt Walter is group general manager, hospitality division, Apple ree
Asia, a d iversified group operating in Vietnam, Laos, Cambodia,
Myanmar, Tailand and India. With more than 30 years experience
in 12 countries, Walter is currently based in Hanoi, Vietnam, as group
general manager, managing 10 properties in Vietnam, Laos, Myanmar
and Tailand with 500-plus employees.
Leading industry gures offer their take on management contracts
Brandequity is keyBy Darryl Agon
When a first-time developer decides to move ahead with a
hotel project after completing their feasibility analysis,
usually two options immediately come to mind to
execute their plans: to sign on an international branded operator,
or to self manage.
Delving deeper into what the project needs and what is most
suitable for the developer, other options may also be considered,
such as self management with a franchise brand, or third party
management, with or without a franchise brand. In deciding
between all such options, a developer may begin ini tial discussions
with operators and brands, and begin to have a first hand look at
what services and expertise are on offer and what costs and trade-
offs are required.
When reviewing a management agreement from an international
brand, the developer should keep in mind exactly what is on the
table: the brand is considering entrusting the developers investment
with upholding its brand and all that the brand represents.
After all, Branding 101 tells us that a brand is a promise of
delivering on pre-set expectations, and by definition, those pre-set
expectations are not fluid. As such, agreements will tie the developer
into accepting certain brand standards which go far beyond just
logo design and reach into real brand-defining issues, such asdesign, facilities, labour concepts, operating standards, marketing
strategies and more.
is affects the developer as they need to understand and accept
that by signing over the asset to a brand, brand equity becomes the
foremost consideration, and in some cases, may trump developer
objectives, for example, if a mismatched brand is engaged. e
developer and brand are partners, and a management agreement is
more akin to a joint venture agreement than an employer-employee
agreement as the developers and brands objectives and requirements
are on an even plane.
Compensation to the brand operator is also popularly
characterised as the basic and incentive fees. However, there are also a
host of other fees collected by the branded operator, such as marketing
fees, reservation fees, royalty fees, as well as intangible fees, including
inter-company transfer fees (i.e. for training, labour secondments,
etc), requirements to use their designers or suppliers, etc.
The eventual sum
of these fees, if it can be
calculated, can prove
to be substantial, and
indeed has been seen to
equate to multiples of
the basic and incentive
fees . So developers
should not simply focus
on basic and incentive
fees alone, and should
ask pointed questions about fees in their t otality. For example, how
exactly are reservation fees calculated, does the brand the own the
reservations network used or is it piggybacking on another company?
Other important considerations are the number of years of
the agreement, scenarios to terminate the agreement (on the sale
of property, on performance, etc) which should all be carefully
discussed and negotiated.
As well, the developer should take heed of a common clause
in agreements that explicitly states that the hotel is to be managed
by the quiet enjoyment of the operator and the owner is not to be
involved in everyday operations. Again, the brand standards areimplied as the impetus to drive the operations, not ad hoc directions
of a single developer.
For some developers, these are enough reasons to consider
other branding and management options, such as self management,
franchised brands and more flexible, less brand-centric operating
companies. No matter the strategy, developers are wise to consider
their needs and find suitable service providers whose end agendas
are well aligned to their own.
Darryl Agon is a fourth generation hotelier and joined the family
business in 2001 after working with Big Four consulting groups and
various hospitality groups in Hong Kong and Canada. As executive
director with Agon Hotels and Resorts Ltd, he and his company
provide end-to-end hospitality consulting and management services to
independent hotel owners or their management companies throughout
Asia-Pacific.
Creative licences
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The Indonesian rupiah was
one of the worlds worst
performing currencies in 2013,
declining nearly 20% against
the greenback. But if foreign investors were
offloading Indonesian stocks and bonds,
there was no shortage of foreign hotel
groups scrambling to invest in properties in
the worlds fourth-most populous country.
Fully 3,000 new hotel rooms came on
line across the Indonesian archipelago in
2013, and another 2,500 are scheduled for
2014. Which raises an interesting question:
will there be enough travellers both foreign
and domestic to fill them all?
Hoteliers are very wary of the fact that
supply may soon outdo demand, says Jamal
Hussain, general manager of the Regent
Bali, which opened in June last year. e
new rooms inventory is across all levels
from budget hotels to luxury properties.
e new players include well-known brands
such as Shangri-La, Kempinski, Ritz-
Carlton, Ritz-Carlton Reserve, Jumeirah,
Meritus Mandarin, e Stones by Marriott,
Renaissance, Sofitel and others.
Australia continues to be the le ading
source market for inbound visitors. Next in
line is China, whose arrivals grew by 15%
in the first half of 2013. Japan, after falling
into the doldrums, is back on track with a
18% increase in arrivals during the same
period. Other important markets include
Britain, France, Germany, India, Malaysia,
the Netherlands, Russia, Singapore, South
Korea, Taiwan and the US.
French based Accor Hotels currently
operates 62 properties in the country. It
plans to open 17 more this year in such
cities as Bali, Bandung, Jakarta, Makassar,
Semarang, Surabaya, and Tangerang. With
at least 11 confirmed projects scheduled to
open in 2015, Accor expects to be operating
at least 100 hotels in Indonesia by 2015.
Accor considers Indonesia one of the
top strategic markets in Asia-Pacific as the
country offers significant development
opportunities for the hospitality industry,
says Gerard Guillouet, senior vice president
for Accor Malaysia , Indonesia and
Singapore. ere is still an abundance of
untapped destinations in Indonesia and a
growing number of middle-class domestic
travellers looking for international-standard
and chief executive officer, Peter Henley.
This will be the first Amari property
in Indonesia, and as such, a significant
milestone for us. We look forward to the
exciting times ahead as we work closely
with our partners to support the on-going
development of Pecatu as a vibrant tourism
destination in Bali.
Acco rdi ng to Mark us Akl in, vic epresident development, ONYX Hospitality,
the group is actively exploring additional
opportunities in both city and beach
locations for its four brands Amari,
Saffron, Shama and OZO.
Of particular interest for Amari are the
beach resorts in Bali and Lombok, where we
continue to seek opportunities to develop
the brand further, Aklin says. We are
not just interested in leisure destinations.
We are also very interested in bringing our
Shama serviced apartment brand to Jakarta,
Surabaya and Medan.
One of dozens of hotels opening in
Bali this year, e Chedi Sakala will hold
its grand opening at the end of February.
Domesticmatters
The arrival of low-cost carriers and
budget accommodation is opening up an
increasing number of travel options for
Indonesian travellers.
International as well as local chains
are investing heavily in t he country,
expanding their hotel portfolios across
the archipelago, says Graham Hills,
managing director, Wego Indonesia.
While Bali, Jakarta and Surabaya remain
the top destinations for busy Indonesiansto holiday, were more frequently seeing
travellers seeking new experiences with a
real desire to explore more of their country.
Social media is putting hotels and
resorts under the microscope, making
them aware that word of mouth is now
more important than ever before.
I believe the standards of hotel
operators can only continue to improve
with so much competition and open
communication, Hills says. For the
Indonesia market we see 62% of
Indonesians travelling domestically and
38% internationally. International travel is up
58% year on year.
accommodations and hotel brands they
can trust.
Gotta be in it ...e Hong Kong based Langham Hospitality
Group is one of the countrys more recent
entrants, signing an agreement with the
Agung Seday u Group late last year to
operate a Langham hotel in Jakarta. It will
open in 2017.
The Indonesian capital has long
been a key aspiration for Langham
Hospitality Group, and we have waited a
long time to find the perfect opportunity
to add to e Langham collection, says
Brett Butcher, chief executive officer of
Langham Hospitality Group. e hotel
and residences, both of which will bear
e Langham name, will be an integral
cornerstone in this new super complex of
District 8.
The Thai-based ONYX Hospitality
Group has been appointed to operate a
435-room property in Bali, its first step
into the Indonesian market. To be called
the Amari Pecatu, it will be a joint venture
between STA Group Property Division and
PR Bali Pecatu Graha. It is scheduled to
open in 2015.
We are very excited to be involved in
this large-scale venture within the Pecatu
Indah Resort project, says ONYX president
With 261 suites, the two and a half hectare
resort is situated at Tanjung Benoa Beach
in Nusa Dua. It will be managed by luxury
hotel management group GHM.
We feel were really drawing the
curtain on something fresh in Tanjung
Benoa, says Evan Pavlakis, The Chedi
Sakalas general manager. And together
with our si ster hotels in Seminyak (eLegian) and Ubud (e Chedi Club Tanah
Gajah), were providing even greater entree
to the multi-faceted appeal of Bali and its
singular enclaves.
Bintan might not have the global name
recognition as Bali, but it is highly popular
with Singaporeans, who can reach the island
in just 45-minutes by high-speed catamaran.
While Bintan is primarily a leisure
destination, particularly for the local
Indonesian and Singaporean markets, due
to proximity, it is a big MICE market,
says Murlidhar Rao, estate manager, e
Sanchaya, Bintan. Bintan has much to
offer both the business and leisure traveller,
including world class golf courses.
Too
muchroom atthe inn?
Around 3,000 hotelrooms came on line inIndonesia in 2013, andmore are on the way,Michael Taylorsays
Amarterra Villas Bali
The Regent Bali
Gerard Guillouet, senior vice president for AccorMalaysia, Indonesia and Singapore Accorconsiders Indonesia as one of the top strategicmarkets in Asia-Pacic
Bintan has much to oer both the business and leisure traveller, says Murlidhar Rao of The Sanchaya, Bintan
A R K E T R E P O R T
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T E C H N O L O G Y
e challenge is to keep all this unified and easy for the guest
but also for operations.
At-Visions sells its products all over Asia, and Krobath says its
best-selling product is its ONEvision Hotel TV Suite, including
ONEapp mobile App.
First because we enable luxury brands to enhance their branding
on televisions and mobile devices via appealing i ndividual designs.
Second because we manage the plethora of various new platforms
which all have the common goal of communicating with guests
using one common CMS TV, digital signage, mobile devices, etc.
Mobility majorityLaura Barnes, a marketing and PR executive with iRiS Software
Systems, a leading guest-facing applications provider, says that
95% of guests bring their mobile phone with them when they stay
at a hotel.
Why is that important? Because it means most hotel guests
are willing to use it to interact with their hotel. is [indicates] the
ever-increasing importance of the use of technology and mobile
devices in the hospitality industry.
ere is no other industry where customer satisfaction is more
important than in the hospitality sector. It is paramount, especially
in luxury. e use of mobile technology should therefore be to
enhance the guest experience and provide real and tangible benefits
to the guests stay.
Barnes makes the point that the emerging trend is to engage
with your guests pre, during and post-stay, making it a complete
experience rather than a mere stay. Guests now expect to be
welcomed and looked after even before they arrive at the hotel.
Imagine for example, being able to book a room from your
favourite chain on your phone and being able to pre check-in and
order room service before youve even set foot at the hotel. is is
what many high-end hotel brands are starting to offer a brand
level app downloadable straight to your phone.
And she adds that apart from making it easier to search for and
book rooms, there are other perhaps less obvious benefits for
the hotel group.
By having one app, the hotel increases customer loyalty and
retention by encouraging repeat bookings. Being able to communicate
directly with your guests makes the relationship feel more personal,
and clever marketing campaigns can also be implemented pre, during
and post-stay. A lot of these apps can be fully customised, making
this service an extension of your brand that remains at the forefront
of your customers minds, even after their stay.
Control
Hotel guests are becoming used to state of the art technology in theirrooms, and now expect as standard items such as high denitiontelevisions and fast internet access. The trend is now moving stronglytowards sophisticated apps and mobile technology, reports Daniel Crefeld
Integration and making technology and processes really
work together is the name of the game today, says Dr
Andreas Krobath of At-Visions.
I have access to content on my tablet but want to watch it on
the 42-inch HD TV in the room. I have my tablet with me at the
pool and want to watch channels provided by the hotel. And after
that I want to browse through all those great services provided by
the hotel, always up to date, with pictures, and in my language, on
the device Im used to.
is is where all comes together: access the content I want,
wherever, whenever, on the best equipment available, and use those
great devices to promote hotel services and support operations.
Krobath makes the point that in-room is just one aspect of the
hospitality technology story; actually it is about all guest-facing
technology in the room, in high-frequency areas with digital
signage anywhere and everywhere, thanks to mobile devices.
room
At-Visions best-selling product is its ONEvisionHotel TV Suite, including ONEapp mobile App
iRiS Software Systems is a leading guest-facing applications provider
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There is no otherindustry where customersatisfaction is moreimportant than in thehospitality sector. It isparamount, especiallyin luxury. The use of
mobile technology shouldtherefore be to enhancethe guest experience andprovide real and tangiblebenets
Laura Barnes, iRiS SoftwareSystems
T E C H N O L O G Y
8 AHCTFrar 2014 www.asianhotelandcateringtimes.com
T E C H N O L O G Y
Guests can now book directly, eliminating OTA fees, giving
hotels the opportunity to recapture this revenue, she says.
In short, this technology achieves the difficult task of benefiting
both the guests and the hotel.
Game changere Mira Hong Kong was the first hotel in APAC to offer free
international calls and wi-fi throughout the city, launched via its
handy smartphone solution.
Its been a real game changer and we know that many properties
in the region are looking into similar solutions, says e Miras
GM, Gerhard Aicher. Since its launch in August 2013 we have
continued to enhance the service by adding new functionality (such
as group itinerary apps for MICE with live updates).
e Mira also offers the PressReader app a complimentary on-
line kiosk providing more than 2,000 newspapers and magazines
from over 100 countries in 56-plus languages. Guests access it
through on-screen infotainment, or their own portable device/
smartphone/laptop via the hotels wi-fi. It is hoped it will soon
be possible to use the app on the handy smartphones, on the go,
anywhere in Hong Kong.
In terms of what else might be trending for the property over
the next few months, Aicher says that connectivity inside as well as
outside will play an even more important role.
With the introduction of the handy smartphone we have also
opened up the possibility of future enhancements and integration of
new guest services. We are also working on an upgrade of our wi-fi
network throughout the hotel to provide even faster connectivity
in the future.
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boutique arms of international brands that
are going for bespoke: the luxury ones are
as well. Everyone is moving away from their
manual of standardised hotel specifications.
Yet for contractors in some developing
markets, tubs in cast iron or pressed steel
are still specified over newer materials, asthey can be installed and maintained with a
minimal amount of fuss. is is particularly
true in mainland Chinese hotels, where
housekeeping levels may vary.
Breaking outAs they increas ingly become more like
designer furnishings, bathtubs are making
their way out of the bathroom and into the
guestroom or even out into the open air
in tropical or sub-tropical resort properties.
Lau notes that Pangu Seven Star Hotel in
Beijing, with its views of the Birds Nest,
features a suite with a pair of Czech &
Speake slipper bathtubs centrally located
in the guestroom.
ese were designed for people who
want to chat while bathing together, but
dont necessarily want to share the same
water for hygienic reasons. It is an intimate
way to enjoy time together, Lau explains.
It also saves time on the practical concern
of filling a tub for two.For outdoor tubs, Victoria + Albert
offers freestanding products made from
volcanic limestone with a touch of resin that
can withstand the elements while allowing
bathers to get back to nature. ese tubs
are popular in resorts across Southeast
Asia, where the consistently warm weather
is more conducive to outdoor bathing in
lush surrounds.
Many brands will subject their
products to UV testing, says Lau. For stain
resistance, cast iron still has an advantage
over newer materials. Materials such as
natural stone are heavy compared to their
much lighter acrylic counterparts.
Renovations or conversions of historic
For travellers , the two most
important things about a hotel
are its bed and its bath. Getting a
good nights sleep for full days of
work or play is of paramount importance
in choosing accommodations. A hot shower
or relaxing bath comes a close second, as it
means guests can feel refreshed or lulled
into drowsiness.
Yet sur pr is in gl y, man y fi ve- st ar
properties get their bathing facilities wrong.
Sometimes it could be a space issue. Or they
could be over or under designed. And still
other times it may be a housekeeping issue.
Regardless of the whys, bad experiences
in the bath can break the most loyal of
brand aficionados even if the stay is only
a couple of nights. No one wants to bathe
in backed up sewage or walk out of the
shower into a puddle of water. ese are
the things that guests remember no matter
how comfortable or beautiful the property
may be.
Denise Lau knows all about baths: the
good, the bad and the ugly. She is the chief
operating officer at The B.S.C. Group,
a leading distributor of products for the
residential and hospitality industry (as
well as executive director for its retail arm,
colourliving).
Her father William Lau founded
the company in 1970 in response to the
exponential number of luxury high-rises
springing up all over Hong Kong and their
need for quality sanitaryware and fittings. In
the nearly 45 years since its establishment,
the company has progressed with the times
and increased its product offerings.
Today, high end and boutique
hospitality projects across greater China
account for 50% of B.S.C.s business, going
up to as much as 80% in markets such as
Macau. Lau herself personally attends trade
fairs across Europe and North America to
source distributors she feels would suit the
greater China market. ese include some of
the leaders in the industry, with Dornbracht,
Teuco, Victoria + Albert, Roca and Czech &
Speake, among many others, becoming old
friends as well as business partners.
e lifespan of a bathtub is one of the
longest in a hotels inventory of furniture and
equipment, says Lau. When renovating aproperty, often the tub wouldnt be replaced.
For new builds, the trend is bespoke.
Manufacturers dont have to make hundreds
of exactly the same custom tub anymore to
recoup their costs. It means that boutique
hotels or properties with less than 100
rooms can get tailor-made bathtub designs.
And many manufacturers are now providing
everything, from the tub to the fittings to
the accessories.
For example, Neutra has installed
bathtubs in a material that matches its
surrounding walls and sink, with 45-degree
bevelled grouts. And Teuco offers tubs in
a material called Duralight that can be
moulded into any shape. Its not just the
BeautifulBaths
Hotel bathtubs arebecoming increasingly
sophisticated, withanything goes being
the trend for boutiqueand internationaloperators, writes
Rebecca Lo
Photography courtesy
The B.S.C. Group
The Lau family, with B.S.C. Group founder William Lau centre, Denise far right and her mother and Williams wife Jenny Lau between them
Teuco Seaside with auto water treatmentGessi iSpa
D E S I G N
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Pacic Valley Foods - ChinaMr. Tony Wang Headquarter Ofce2700 Richards Road
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PH: +1(425) 643-1805
FAX: +1(425) 747-4221
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Pacic Valley Foods - JapanMr. Shizuo Nakagawaproperties have their own set of challenges.
Drainage and loading are elements to
consider, Lau acknowledges. From day
one, heritage buildings have more elements
to consider. ese types of hotels tend to
go for freestanding tubs with old-fashioned
X-shape d taps, though the approp riate
model involves more consideration when
renovating, as retrofits are often space
challenged.
Lau feels that bathtub accessories have
now reached a new level of choice. V + A
offers a wide range, including a wooden
tray that sits on top of the tubs rim
and is equipped with built-in wine glass
slots. Portable heaters by I-Radium
and the ethanol flamed Acquaefuoco
fireplaces enhance the overall experience
of bathing. For the tub itself, units that
fill from the bottom cut down on noise
and are ideal for spa environments.
Meanwhile, environmentally conscious
operators can install digital readers that
track the amount of water being used
for a bath.
e spa in-room concept is increasingly
popular but it really depends on the
individual properties, says Lau. e owner
or operator may want a more therapeutic or
relaxing tub. Some Japanese style properties
go for deep soaking tubs made out of timber,
with a bucket and stool on the side for an
onsen-like experience. Teuco offers a Jacuzzi
that auto-disinfects, as germs can build up
in massage jets.
Another trend that Lau is seeing is
the concentration on footbaths. Tony Chi
collaborated with Tru Living to produce a
shell-inspired footbath and Dornbracht has
recently released its own version to facilitate
in-room pedicures.
In traditional Chinese medicine, the
feet are very important to the bodys overall
health, says Lau. is is now catching on
in tubs as well.
n traditional Chinesemedicine, the feet are verymportant to the bodysverall health. This is nowatching on in tubs as well
Denise Lau, The B.S.C. Group
Dornbracht footbath
Acquaefuoco Big Flame I-Radium with tub Victoria + Albert tub
D E S I G N
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Demand from chocolate lovers in the Asia-Pacific
region is predicted to grow at more than 5%, faster
than the major chocolate markets in the US and the
European Union.
is is expected to nearly double global demand growth, and
is boosted by the rising middle class in countries including China,
India and Indonesia.
Data indicates healthier varieties are gaining market share and
that discerning consumers are willing to pay a premium for ethical
production.
Our figures support the notion that chocolate sales in Asia are
increasing and generally outstrip Europe in growth numbers, agrees
Paul Halliwell, Barry Callebauts vice-president gourmet Asia-Pacific.
ere are differences between all countries in Asia, though
bakeries lead the way in chocolate demand in all [of them]. And
compound chocolate [a combination of cocoa, vegetable fat, and
sweeteners, used as a lower-cost alternative to true chocolate as it
uses less expensive hard vegetable fats such as coconut or palm oil
in place of the more expensive cocoa butter] still dominates the
market over real chocolate.
One of the worlds leading manufacturers of high quality cocoa,
chocolate and confectionery, Barry Callebauts products include
dark, milk, white varieties; Origine; organic; fair trade; no added
sugar; coloured and flavoured; fountain chocolate; and ice.In the region less sweet products are still important, Halliwell
says, and we are seeing white chocolate becoming more prominent.
e Barry Callebaut stable includes nut products, bake, fillings,
cocoa products, decoration, ready-to-use, equipment and moulds.
Our customers are also increasingly interested in fair trade products.
And for us, the markets of Australia and Japan are leading this.
With that in mind, Halliwell predicts, We will see more
focus on Origine this coming year, and more specific tailor-made
products.
The Belgian chocolate now comes in a new high quality
packaging format. This means greater convenience, greater
freshness and easy-to-navigate information for every professional,
Halliwell says.
e callets in 2.5kg bags even get a reclosable choclock to
preserve freshness after opening.
Zara Horner exploresthe growing regionaldemand for chocolateand how manufacturersare responding
acch
A
Pic Barry Callebaut
Opalys from Valrhona is 33% white chocolate and is useful for any kind ofapplication, including moulding and coating individual chocolate bonbons
F O O D
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In the past, our cocoa beans were primarily sourced from
Africa and South America, a company spokesman tells AHC.
But increasingly we are buying beans grown in Southeast Asia,
Malaysia and Indonesia, as we are constantly on the lookout for
unique flavours.
Godiva uses two production methods. Enrobing is when a
coating is formed around a formed centre such as caramel, the
representative says.
And shell moulding, as the name suggests, uses moulds to
produce shaped chocolate, such as walnut, chestnut, scallop and our
unique Godiva shapes. All of which are popular choices in Asia.
To create the distinctive flavours preferred in the regi on Godiva
uses quality butter and heavy cream for fillings.
And we have introduced an almond butter dome, which is
similar to the ever-popular peanut butter but with the distinctive
taste of almonds.
Hazelnuts are another preferred nut flavour and the company
uses specially dried nuts for its confections.
is is a more expensive process, the spokesman says. But it
captures the freshness which is lost in the more conventional drying
and freezing processes.
Godiva also only uses additive-free juices, such as cherry and
raspberry.
With a r ange which includes pralines, ganaches, caramels,
truffles and tablets, Godiva carrs are proving popular a couverture
chocolate made from selected beans in dark or milk varieties
available in 50%, 70% or 85% cocoa. e Serti range includes
crunchy, roasted nuts, such as macadamia and pecan, or rich creamy
caramel. Meanwhile, Godiva liquor chocolates are around 10%
liquor but as it evaporates during the cooking process only a slight
scent remains.
Worldwide appealLindt & Sprngli chocolate is recognised as a leader in the market
for premium chocolate, offering a large selection of products in
more than 100 countries.
After more than 160 years, Lindt & Sprng li now has six
production sites in Europe, two in the US and distribution and sales
companies on four continents. Chocolate is big business.
The Lindt chocolate range includes pralines, individual
chocolates, and tablets such as the regionally popular Excellence
bars which come in 70%, 85%, 90% and 99% cocoa varieties, as
well as chilli, sea salt and extra creamy flavours.
All of the above is about selecting and roasting the cocoa beans
and the art of creating distinctive taste profiles, says Sylvia Kalin,
of corporate communications.
Other regionally popular Lindt offerings include the Lindor
balls and the Lindt bunny.
Legend has it the bunny came about in 1952 when a Lindt
chocolatier watched as his son was mesmerised by a rabbit playing
in the snow. is is now one of the companys most popular items.
The company adheres to strict quality and food safety
standard, Kalin says, with an emphasis on sustainable sourcing and
production, as well as careful procedures governing the origins of
the raw and packaging materials.
A sustainable, socially responsible, transparent and traceable
cocoa supply chain is getting more and more important to
consumers, Kalin says.
Lindt & Sprngli is one of the few chocolate manufacturers
that have complete control over every step of the production chain,
starting with the selection of the finest cocoa varieties, right on
through the processing until the packaging.
Kalin says customers in Asia are becoming increasingly interested
in this aspect of production and manufacturers are responding.
We share the goals of the industry, government and non-
government organisations, such as World Cocoa Foundation,
Fairtrade International, UTZ Certified, Rainforest Alliance and the
African Cocoa Initiative for a sustainable cocoa sector, and appreciate
their contributions to improving agricultural practices, fostering
biodiversity and working to eliminate child labour.
Where appro priat e, Kalin says, the compan y strive s for
collaboration as well as building up their own cocoa-sourcing model.
All of which is well received by customers in Asia.
For years, we have taken steps toward preventing the use of
trafficking, forced labour and the worst forms of child labour on
farms from which we source, Kalin is at pains to point out.
For example, we completely stopped sourcing cocoa beans
from the Ivory Coast in 2006. Our West African beans exclusively
originate from Ghana, a nation where we have implemented a
programme to ensure 100% traceability. is means we know the
farmers we do business with as well as the communities where their
farms are located.
Lindt pays a price premium on cocoa it purchases in Ghana.
at premium enables Source Trust, a not-for-profit organisation
we partner with, to fund programmes that improve the livelihoods
and communities of the farmers from whom we buy.
e Godiva brand is one of the most popular in Asia. A family-
owned and run business started in Belgium in 1926, the name was
chosen after the famous medieval tale of Lady Godivas naked horse
ride through the streets of Coventry.
e name encapsulates qualities of passion, style and boldness,
company literature explains.
Chocolate sales in Asia are
increasing and generally outstrip
Europe in growth numbers
Paul Halliwell, Barry CallebautCallebaut says it will focus on its Cacao Barry Origine range this coming year, andmore specic tailor-made products
Lindts range includes Excellence bars which come in 70%, 85%, 90% and 99%
cocoa varieties as well as sea salt, chilli, and extra creamy avours
Godivas chocolate range includes pralines, ganaches, caramels, trues and tablets
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Gin is nothing if not a
colonial drink. e classic
gin and tonic originated
in the 18th century, when
the army of the East India Company
used the spirit to make more palatable
the bitter quinine in the tonic water
which they took to ward off malaria.
The habit of mixing the two
together spread throughout the British
Empire, with the G&T also becoming
popular in Britain itself.
One might have thought that in former British colonies such
as Hong Kong and Singapore those associations while perhaps
endearing the drink to expatriates of a certain age would render
it anything but fashionable with a younger local crowd.
Not so, according to Hong Kong celebrity bartender
Antonio Lai.
Lai is bar entrepreneur Charlene Dawes partner in the Quinary
cocktail lounge and in Ori.Gin a Hong Kong outlet opened less
than a year ago specifically as a temple to gin, serving classic drinks
such as the Martini, Negroni and the G&T, as well as his many
original creations.
When we opened the clientele was more Western, but now it
is increasingly Asian, says Lai. People are asking more questions
about the gins. ey want to know what the differences are.
ere are plenty to ask questions about. e list keeps growing,
but at press time Ori.Gin offers around 69 gins and thats not
counting an extensive range of bottles Lai has redistilled himself,
with addit ional flavourings ranging from basil, lemongrass, and
guava, to yoghurt and bubble gum.
For these creations he starts with Beefeater gin a good quality,
non-premium spirit which he says has the
advantage of the right juniper balance
which he puts through another distillation
with additional flavourings.
He experiments constantly with
different ideas, but has found that
confectionery works particularly well.
After years in which vodka was the
dominant white spirit in cocktail bars
around the world, that old colonial relic,
gin, has made a spectacular comeback, and
we can expect to see more bars like Ori.Gin springing up around the
region, as well as more gins on offer in key cocktail venues such as
Quinary and e Blck Brd in Hong Kong and the Tippling Club
in Singapore.
Gin is an interesting drink, says Howard Palmes, general
manager of Hong Kong wine and spirits merchant Fine Vintage
(Far East), which imports Coldstream London Dry Gin, Brokers
Premium London Dry Gin, Filliers Dry Gin and Monkey 47 Gin,
as well as several other boutique brands.
ere are many different styles and flavourings, and I think
its intrinsically a more interesting drink than vodka. eres now
an interest in spirits ge nerally, and I think that has brought it back
into vogue. Its generated by the mushrooming of cocktail bars more
than anything else, he says.
Premium pushMost of the growth has been in the premium gin sector spirits
distilled in small batches by niche producers, such as Martin Millers,
Monkey 47 and Sipsmith, and high-end gins produced by larger
companies, such as Bombay Sapphire (Bacardi), Tanqueray No. 10
(Diageo) and Hendricks (William Grant & Sons).
Overall the gin market in Hong Kong has been growing
moderately, says Max Wan, assistant marketing manager of
Edrington Hong Kong Ltd, which di stributes Berry Bros & Rudds
No.3 Gin.
According to an IWSR report, premium gin grew the most
from 2008 to 2011, and the fastest growing trend was observed in
super premium gin from 2011 onwards. e opening of Ori.Gin,
the first gin focused bar in Hong Kong, gives us a sign of the trend.
It doesnt seem long since it was unusual in a bar to hear a brand
called at all by a customer ordering a gin and tonic or a gin Martini.
Gordons, Beefeater, regular Tanqueray and perhaps a couple of
others would typically be found in bar speed rails, and most drinkers
settled happily enough for the house pour.
With hindsight, the repositioning of gin as a premium product
probably began with the introduction of Bombay Sapphire in 1987,
but the game changer was Hendricks Gin, which was launched in
1999.
Hendricks did a great job for gin, says Charlene Dawes. If
it hadnt been for them it wouldnt have come so far so quickly.
e great achievement of Hendricks was to make gin fashionable
again, which distiller William Grant and Sons did, paradoxically,
with marketing grounded in nostalgia, embodied in a hi ghly
distinctive apothecary style bottle.
Hendricks gins success was not attributable merely to astute
marketing, however. e spirit was flavoured not only with juniper
the ingredient that defines gin and other botanicals, but with
cucumber and rose petal essence. Bartenders around the world were
The classic juniper-basedspirit is back in Asia in a big
way, writes Robin Lynam
briefed to serve Hendricks with a garnish not of lime or lemon but
of cucumber.
e flavour and aroma combination worked. People also liked
the novelty of the drink and the garnish and were prepared to
pay for it.
A posit ive delug e of premi um and super premi um gins
followed. Also 1999 saw the i ntroduction of Martin Millers Gin,
2000 of Tanqueray No. 10, 2003 of Blackwoods Gin, 2009 of
Sipsmith, Sacred and Berry Bros No 3. Gins, and 2011 of Gilpins
Westmorland Extra Dry Gin among others.
Even more, doubtless, are to come from assorted distilleries
around the world. Ori.Gin offers gins from Australia, Canada,
France, Germany, Italy, Spain, Switzerland and the US, as well as
the traditional producers, Holland and the UK.
A good deal of thought goes into their creation and packaging.
Take Berry Bros No.3 for example.
No.3 Gin is a super premium gin which is very well accepted
by the premium on and off-trade outlets, says Max Wan.
ey like its quality it was created by Dr David Clutton,
who has a PhD in gin and spirits distillation, together with other
experienced distillers and a panel of spirits experts. ey like the
key on the bottle, which was inspired by the key to the lock of the
door of the parlour at the heart of the shop at No.3 St Jamess Street
[BBRs London premises since 1698], which is also where the name
comes from. e 3 also means three fruits and three spices juniper,
sweet Spanish orange peel, grapefruit pee l, angelica root, Moroccan
coriander seeds and cardamom pods, he explains.
Also attracting a lot of interest in Hong Kong, Singapore and
other regional markets with a well-developed cocktail culture is
Monkey 47, which comes from the Black Forest of Germany.
Ginis in
Celebrity bartender and partner in Hong Kongs
Quinary and Ori.Gin cocktail bars, Antonio Lai,says his clientele is increasingly Asian
Ginjito at Ori.Gin
Desmond Payne, Beefeater master distiller
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ShowcaveMade in France
For a free brochure containing full detail,
please contact:
Alpha International Food Services
909, Chai Wan Industrial City, Phase 2,
70 Wing Tai Road, Chai Wan, Hong Kong.
Tel: (852) 2889 2123 Fax: (852) 2889 1757
http://www.eurocave-alpha.com
Email: [email protected]
Combining high quality, luxury materials,
ShowCave has given the wine cabinet a
facelift. Innovative, with a capacity for 180
bottles, it boasts high-tech features and a
bold design.
Designed to showcase your best vintages,
ShowCave will appeal to both wine
professionals and connoisseurs.
Soluons for merchandising & the service of wineSoluons for merchandising & the service of wine
Monkey 47 is currently rather fashionable,
says Howard Palmes. It has been reinvented and
come back to the market. Weve had it for only about a year, but its
history goes back to the 1950s. Its beautifully presented in a very
attractive bottling with 47 different ingredients, and 47% proof.
Robert Parker gave it quite a rating. He described it as e greatest
gin I have ever tasted, but it was quite trendy before that, so I think
that was the icing on the cake.
Even by super premium gin standards Monkey 47, which is hard
to find in retail outlets, is expensive. In Ori.Gin a single measure
costs HK$160 (US$20) vs Bombay Sapphire at HK$98 (US$12.5),
and Palmes acknowledges that the wholesale price is also high.
Gin lovers are ready to p ay however, and even Antonio Lai a
restlessly creative mixer of cocktails likes Monkey 47 served neat
with just a single substantial cube of ice.
Despite all the competition, Hendricks remains the most
popular premium gin order in many bars partly perhaps because
money has been spent on promoting it, but also because many
people new to gin associate quality strongly with the Hendricks
cucumber and rose petal formula.Hendricks Gin has become the most famous premium gin
on the market, with most high-end bars and restaurants listing it
on their drink menus or as their premium house gin, and using it
to create different unusual cocktails, says Kitty Wong, manager of
the marketing division of Hendricks Hong Kong importer Leung
Yick Company Ltd.
In 2013, Hendricks held its second annual cocktail competition
in Hong Kong. is year the theme of the competition was Roses
are Red, Cucumbers are Green which emphasised the two key
elements for Hendricks. Around 50 bartenders took part.
Gin, it seems, is in, and Dawes and Lai both think the category
is just getting going.
Hendricks is always popular, but after that Monkey 47 is
coming up more and more, says Lai. Now people are willing to
pay for a quality gin and for quality tonic waters like Fever Tree
and Fentimans. ey want a good drink.
A question of colour
Traditionally gins have no colouring at all, but as well
as experimenting with different avours and packaging,
some distillers are now giving gin itself a new look.
London No.1 Gin is coloured roughly the same
shade of blue as the Bombay Sapphire bottle, but
while that tinted glass contains a white spirit, No. 1s
clear glass contains a blue one. The colour is derived
from gardenia owers, and the botanical mix contains
bergamot perhaps to make the spirit appealing to Earl
Grey tea drinkers.Edgerton Original Pink is a pink gin which does
not require Angostura bitters with which that classic
drink is traditionally avoured as well as coloured for
its straight from the bottle blush hue. The drink, as you
would expect, is less bitter.
Ungava, a premium Canadian gin imported to Hong
Kong by Telford International, derives its distinctive
yellow tint from a post distillation herbal i nfusion.
The Candian Arctic tundra botanicals used in making
Ungava are hand-harvested by the local Inuit population
and include Arctic Blend, Nordic juniper, crowberry,
cloudberry, Labrador tea and wild rose hip. It is a good
tasting gin and eye catching on a back bar shelf.
Edrington Hong Kong Ltd, which distributes No3 London Dry Gin from Berry Bros, says that thesuper premium gin has been well accepted by thepremium on and o-trade outlets
Relentless marketing and quirky appealhas seen Hendricks Gin become the
most famous premium gin on the market
Ungava is a premium Canadian ginwhich derives its distinctive yellow tintfrom a post distillation herbal infusion
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Over the past decade hotels
have put extensive research
into developing a branded
bed experience for their guests
while providing a p latform t o stand out
from competitors, says Laurie Westin,associate at hospitality design firm Hirsch
Bedner Associates. As hotel brands have
strived for consistency among their hotels,
they have implemented their bedding
package requirements across international
borders.
Consistency is not always easily
achieved. Peter Finamore, senior vice
president hotel operations at MGM Macau,
recalls his time with Rosewood Hotels &
Resorts when the group managed three
hotels in the Middle East.
We used a well known US mattress
manufacturer but within a year they had
already developed peaks and valleys, quite
unacceptable in five-star hotels. We sawed
several mattresses apart in an effort to find
what was wrong and sent the pieces to
the US for analysis. Eventually the local
manufacturers admitted that they had cut
some corners largely because they could
not obtain some US-made components
in Jeddah where the mattresses were being
made under licence.
Sofitels MyBed TM specifications
include a mattress with special inner coil
technology, a feather topping over the
mattress, a feather duvet of new duck
feather and a pillow selection, says Fabrice
Blondeau, vice president for quality, Sofitel
Asia Pacific. From the operational side, weensure that beddings are available in each
country and we make samples to ensure the
MyBed standard is maintained.
Hotels have been taking a more holistic
and comprehensive approach to producing
a quality nights rest in recent years, says
Westin. From the bed base to the pillows,
the qualities of each item are selected for
how they contribute to overall sleeping
experience.
e bed, which was once a standard
metal frame, box springs and mattress, has
evolved into to a technically integrated bed
set consisting of a base, a bed foundation,
and a specialised mattress.
Each layer of the bed is designed to
provide the support required for the element
layered above. Even the features of the
mattress are selected in consideration of
the bedding composition it supports; for
example it may or may not have a pillow
top or a particular firmness once combined
with mattress toppers.
Aesthetically, these higher quality bed
compositions are inviting and require very
little decoration, says Westin. Simple
embroidery detail on the pillow cases or
a lovely throw at the foot of the bed can
be all that is needed for a beautiful bed
presentation. ese more restrained and
spa-like beds appeal to todays informedconsumer who recognises quality and who
values the good nights rest these carefully
designed sleep experie nces offer.
Rising customer expectationsBed and mattress manufacturers are well
aware of rising expectations throughout
Asian hotels, says Casey Teh, managi ng
director, Simmons (SEA) Pte Ltd.
Mattresses must offer good support and a
luxurious feel, and they come with a 10-year
limited warranty, he says.
A growing trend is for higher mattresses
that give a high end look and feel and
provide unparalleled comfort. Non-flip
mattresses are now the norm in hospitality
Question: When isa bed more than a
bed? Answer: Whenit makes a statement,
saysJane Ram
Sleeping beauties
industry is now more segmented, with
boutique hotels, group hotels and small
group boutique hotels requiring different
customised bedding, says Teh.
We have seen an increase in orders
through group deals. Our customers include
The Shangri-La and Starwood Groups.
Hotels are also crafting the most luxurious
sleep experience for their discerning guest.
For example, Starwood has adopted the
Beautyrest Black mattress for its St Regis and
Luxury Collection Hotels. Guests are more
discerning these days with hotel beds and
can differentiate between a good mattress
and one that falls below expectation.
Since 2004, Peninsula hotels around
the world have been gradually switching
to Simmons Beautyrest Peninsula
Specification, says Paul Tchen, group general
manager operations, e Hongkong and
Shanghai Hotels Ltd. These mattresses
have individually pocketed coils, pillow top
finish on both sides and a mattress height of
28cm. e box spring base is Simmons
Triton Foundation.
Since opening six years ago, MGM
Macau has been using reversible pillow-top
Serta mattresses made by Airland (China).
ese have proved very satisfactory, says
Finamore. In addition MGM Macau
personalises beds by being able to respond to
guest requests for different levels of mattress
firmness as well as addressing pillow choices
and concerns regarding allergies.
Many hotels are offering choices of
pillows and linens as they upgrade their beds,
says Samantha Hyland, managing director
of Siam Feather Products, head office of
Downia Brand. Travellers increasingly
expect a good bed by making use of mattress
toppers along with king size pillows, she
says.
Hotels are filling niches as part of
the offer of a luxurious bed. Siam FeatherProducts has created over 15 types of menu
pillows such as warm buckwheat pillow,
cervicalopedic pillow, goose down surround
support pillow, companion pillow, tradition
kapok pillow, and scented pillows. A mini
sampler pillow set in a silk presentation box
facilitates guest selection.
Visiting basketball stars and sumo
wrestlers pose special challenges for hotels at
bedtime. At Mission Hills Haikou one suite
has a bed tha