AHCT June 2013 Websize

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Published since 1976 V 38 J 2013

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SAVOUR THE FLAVOUR

Condiments are king in Asia

LETS GET PHYSICAL

Why your property needs a gym even if your guests dont use it

BEYOND BALI

Tapping Indonesias

enormous appeal


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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 June issue o

AHCT, the most trusted source o

inormation on what is happening

in Asia-Pacifcs hospitality industry.

Its an obvious statement perhaps, but

technology is changing everything. Whats

interesting is the dierent ways in which this

is taking place.

In this issues design eature on p20, or

example, we look at the way the hotel business

centre once a mainstay in any upscale

property is becoming slowly redundant.

Mobile and wireless technology means hotels

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 1205-6, 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

Mass Media PublicitasLevel 9, 215-217 Clarence Street

Sydney NSW 2000 Australia

Tel: + 61 2 9252 3476 Fax: +61 2 9251 3726Email: [email protected]

Contact: Mr Charlton DSilva

INDIAMedia Transasia (India) Ltd

323 Phase IV, Udyog Vihar, Gurgaon - 122016 (Haryana)Tel: +91 (0) 124 4759500 Fax: +91 (0) 11 26867641

Email: [email protected]: Mr Xavier Collaco

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 26053702-06Email: [email protected]

Contact: Mr. Xavier Collaco

THAILAND

Media Transasia Thailand Ltd14/F, Ocean Tower II, 75/10 Soi Wattana,

Sukhumvit Soi 21, Asoke Road, Klongtoey,

Prakanong, Bangkok 10110, ThailandTel: +66 2 204 2370 Fax: +66 2 204 2391

Email: [email protected]: Mr Gaurav Kumar

UNITED KINGDOM

The Powers Turner GroupGordon House, Greencoat Place

London SW1P 1PH, United KingdomTel: +44 (0) 20 7592 8300 Fax: +44 (0) 20 7592 8301

Contact: Mr Chris Morgan

USARiverside Media

159 Main Street, 2nd Floor, Lake Placid,NY 12946, USA

Tel: +1 518 523 4794 Fax: +1 518 523 4708Email: [email protected]

Contact: Ms Christina Eccleston

Marston Webb International60 Madison Avenue, Suite 1011,

New York, NY 10010, USA

Tel: +1 212 684 6601 Fax: +1 212 725 4708Telex: (023) 420773 BRANINT

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,

2-2 Kudan-kita 1-chome,Chiyoda-ku, Tokyo 102-0073

Tel: +81 3 3234 2064 Fax: +81 3 3263 5065Email: [email protected]

Contact: Mr Ted Asoshina

MALAYSIAPublicitas International Sdn Bhd.

S 105, 2nd Floor, CentrepointLebuh Bandar Utama, Bandar Utama

47800 Petaling Jaya, Selangor, Malaysia.Tel : 603 7729 6923

Fax : 603 7729 7115

Email: [email protected]: Ms Shallie Cheng

can bring the services available in business

centres to their guests, as Byron Wong o

MOHG points out.

Te location o a business centre becomes

irrelevant, as its services are anything, anywhere

and everywhere.

Meanwhile our report on point o sale

technology highlights how it is becoming

much more than just a way o billing a

customer, now taking in issues including

business intelligence, cloud computing, social

media and more.

Also in this issue con diments, gym

EDITORDaniel Crefeld

DESIGN BY

Koon Ming [email protected]

CONTRIBUTORS

Victoria BurrowsDon GasperZara HornerRebecca Lo

Michael TaylorAndrea Zavadszky

ASSOCIATE PUBLISHER

Sharon [email protected]

CIRCULATION ExECUTIVE

Becky [email protected]

CHAIRmANJS Uberoi

DIRECTOR

Gaurav Kumar

endoRseMenTs

equipment, buets, Indonesia beyond Bali

and much more.

We nee d to hea r ro m hosp ita lit y

proessionals about the constant developments

in the industry, good or bad, so please do

send your comments and suggestions in to:

[email protected]

The online MBA

from Glion is a

perfect match for

busy hospitality

professionals

anywhere in the

world...Philippe Le Bourhis General Manager,Novotel Bangkok on Siam Square,Thailand, Glion Online MBA student

Glion Institute of Higher Education

Ranked number 2* among all international hos-

pitality management schools in the world for aninternational career, Glions 100% online pro-

grams are dedicated to developing executive

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Contact us for more information.

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*Statistically, three institutes occupy this ranking position

(TNS Global Survey, September 2010).

For more information visit:

www.gliononline.com

Email: [email protected]

E d i t o r s M E s s a g E

AHCT J 2013 3


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mANAGEmENT10 Unlocking Indonesia

mARKET REPORT14 A grand vision or India

TECHNOLOGY16 Central banking

NEWSINDUSTRYHiltons 100th; good news (and views)

rom Kempinski; and who made it to the

Top 50 Worlds Best Restaurants

PRODUCT0 Minibars, storming amenities and how

to make your 10,000th pot and pan

washer that little bit special

CULINARY2 Lots o wine, some unusual caviar

and healthy coconut water rom

the Philippines

July Integrated resorts Philippines Cloud computing Swimming pool design Cheese Fruit juice In-room amenities Knives

August Green issues/sustainability Vietnam, Laos, Cambodia Social networking Kitchens Ice cream Tea and coee Ice machines Cleaning/hygiene solutions

CONTENTSV o l u m e 3 8 J u n e 2 0 1 3

DESIGN20 Hotel business centres transorm

FOOD24 Condiments: small servings, big business

DRINK28 Purees, avourings and syrups

20

16

EQUIPmENT32 Beautiul buets

36 Hotel gyms: why they

are essential

New vision o thebusiness centre

NowoniPadAvaa App str Advertisers Inde

Alpha International IBC

Athena Tableware 35

Bragard 21

China Intl Laundry and Dyeing Industry Exhibition 43

FHC 49

FHM 48

HICAP 50

Hotel Expo Macau 53

Laureate Higher Education Group IFC

Lie Fitness 39

PAR Springer-Miller 19

Pevonia 12 & 13

SweetN Low 27

Technogym OBC

Tiger 31

WMF 23

Zieher 33

The uture o PoS

EVENTS AND ExHIBITIONS45 Events calendar

46 FHV reviewed

47 HOTELEX Shanghai reviewed

APPOINTmENTS53 Whos moving where

MetropolitainrestaurantHongKong(ptrap K M)

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Top 21An independent panel of judges

comprised of internationally recognised

food facilities consultants, multi-unit

executives and design experts selected

21 award recipients to be showcased

in the interactive Kitchen Innovations

Pavilion at the 2013 National Restaurant

Association Restaurant, Hotel-Motel

Show at Chicagos McCormick Place.

Among those on show were Franke

Coffee Systems Americas: FoamMaster;

Master-Bilt: Parallel Glycol Rack System;

and Strahman Valves, Inc: Vari-Spray

Pre-rinse Nozzle.

A perectwine moment

The Bourgogne Wine Board (BIVB)

has launched a One Moment One

Bourgogne Wine initiative in Hong Kong,

encouraging enjoyment of Bourgogne

wines at any time - and not only as a

traditional complement to ne dining.

The campaign was mounted with a

guided tasting of a broad cross-section

of Bourgogne wines from 11 domains from Crmant de Bourgogne to Village

1er Cru Appellation.

BIVBs latest research revealed that

mainland China and Hong Kong together

make up the fourth biggest market for

Bourgogne wines exports almost

equally sharing sales of two million

bottles a year worth 34 million. In 2012,

sales grew in China by 44% in value and

18.5% in volume, and in Hong Kong by

14.9% in value and 25.3% in volume.

In Hong Kong, the market is mainly

focused on top of the range wines but,

since 2010, the Appellations Rgionales

Bourgogne have become as much

sought as the highest value appellations.

Hilton hitsa centuryHilton Worldwide has opened its 100th

property in Asia Pacic the DoubleTree

by Hilton Sukhumvit Bangkok in Thailand.

Hilton Worldwide has been operating

in Thailand since 1983 and we are

delighted to celebrate this key milestone

in our companys history with the opening

of this amazing property in Bangkok,

said Martin Rinck, president, Asia Pacic,

Hilton Worldwide.

Thais are renowned for their warm

hospitality, and Bangkok has always been

an important regional hub and a popular

destination for both leisure and corporate

travellers.

The 23-storey hotel features 177modern and spacious 28 square meter

guestrooms including 10 38 square

meter superior rooms and ve 58-square-

meter suites.

A room witha viewKempinski Hotels, Europes oldest

luxury hotel group, is presenting

a Room with a View highlighting

panoramas from Kempinskis many

exotic and unusual destinations

from around the world, ranging from

London to the Arabian deserts of

Dubai and Chinas many cosmopolitan

cities. Kempinskis property portfolio

compromises 75 ve-star hotels in 31

countries and continues to add new

properties in Europe, the Middle East,

Africa and Asia. Each one reects the

strength and success of the Kempinski

brand without losing sight of its

heritage.

The groups properties in Asia

include Siam Kempinski Hotel Bangkok,

Kempinski Hotel Beijing Lufthansa

Past, presentand uture

This month, the winners of a design

competition will be announced by the

Mandarin Oriental Hotel, Hong Kong.

The competition forms part of the

hotels 50th anniversary celebrations

this year.

Last March, 39 environment and

interior design year-two students from

the Hong Kong Polytechnic University

were set, as part of their thesis, a seven-

week programme to design certain areas

Located on Balis southwest coast

within the luxury resort Alila Villas

Soori, The Soori Estate is the largest

residence of its kind spanning

an area of 5,250 square metres.

The estate can host celebrations,

weddings, family getaways or group

retreats.

This opulent estate is perfect

for private events, accommodating

up to 200 guests. Its exclusive

location creates possibilities for live

entertainment such as reworks,

traditional Indonesian dances

of Mandarin Oriental for the future,

including rooms and suites, lobby and

reception, spa, food and beverage

outlets and function rooms.

The students were encouraged to

incorporate the history of Hong Kong,

the surrounding area and the design

elements that the iconic hotel is famed

for, in their design work, given that

Mandarin Oriental Hotel Group believes

in offering guests a sense of place

within each of their hotels around

the world.

The winning designs will be put on

display in the hotels Clipper Lounge

in July.

and performing artists. In addition,

a dedicated personal wedding

concierge will provide assistance with

all requests during a couples planning

process and to assist with ideas.

The spacious villa consists of

10 elevated bedrooms, all offering

uninterrupted views of the peninsula

overlooking the Indian Ocean. Two

master bedrooms and adjoining

suites are situated on the upper

level; the additional six bedrooms are

located on the ground level, together

accommodating up to 20 adults.

Chic andcreativeLe Mridien Bali Jimbaran, which

combines chic, modern design with a

passion for the arts, culture and creative

cuisine, opened last May.

The hotels 118 guest rooms and suites

feature modern batik motifs and striking

liquid art imagery by German artist Markus

Reugels. Ground oor guest rooms open

directly onto a unique 1,300 square meter

organic form saltwater lagoon pool.

Le Mridien is experiencing a year of

signicant growth, said Brian Povinelli,

global brand leader, Le Mridien and

Westin. With a rened Le Mridien brand

positioning focused on unlocking the

destination and our best portfolio and

performance levels ever, we are proud to

return to Bali in such an ideal setting as the

culturally-rich Jimbaran area.

Centre, Kempinski Hotel Chengdu,

Kempinski Ambience Hotel Delhi,

Kempinski Hotel Haitang Bay Sanya

and The One Executive Suites by

Kempinski, Shanghai.

Spotthedierence:thehotelin1963,and2013

Balinese oasis: Super Soori

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Rock onInnovative new cocktails, popular sake

tasting sets and award-winning Japanese

ales are creating a novel venue for after-

work, pre-dinner or cinema drinks at Hong

Kongs Pacic Place robata grill Roka.

A recently expanded cocktail menu

features 10 new listings that utili se fresh

ingredients with traditional Japanese

wines, liqueurs and spirits such as

umeshu, sake and Rokas signature spirit

shochu, an ancient spirit distilled from

grains such as barley and rice. Rokas

signature cocktails are prepared using

the freshest tropical seasonal fruits and

premium brand spirits and are based on

Japanese culture.

Secret andluxuriousSecrets Retreats has partnered with

Luxury Health Retreats to formulate a

specialised programme encouraging the

reconnection of mind and soul, whilst

taking care of the physical well-being,

all in some of the worlds most luxurious

settings.

Daniel Remon, founder of Luxury

Health Retreats commented: Luxury

Worldhotels has continued its

expansion in India with The Galaxy

Hotel & Spa joining its First Cl ass

Collection. The hotel is located in

the heart of the Millennium City of

Gurgaon, an industrial and nancial

hub 30 km south of New Delhi.

This boutique hotel features 80

guestrooms and suites and is replete

with modern facilities including

restaurants and bars, conference

and meeting rooms, an event venue

accommodating up to 1,000 guests,

Two Hong Kong restaurants won

places in S.Pellegrinos annual list of

The Worlds 50 Best Restaurants.

In 39th place was 8 Otto e

Mezzo Bombana, while Amber at the

Landmark Mandarin Oriental claimed

the 36th spot.

Ambers Dutch chef, Richard

Happy CruTo celebrate the second anniversary of

Cru magazine, 300 wine lovers were

invited to the ballroom at the Langham

Place Hotel in Hong Kong to sample a

selection of rst-class wines.

Ekkebus, said: My team and I are

extremely honoured that our consistently

high standard of food quality, evolution of

the dishes and service excellence have

been recognised by the distinguished

panel of over 900 international food

critics, chefs, restaurateurs and highly

regarded foodies from over 26 separate

regions around the world for the third

consecutive year. This distinctive

recognition is a wonderful validation

of our entire teams hard work. It

motivates us to work even harder to

perfect our execution and deliver the

greatest overall dining experience to

our guests.

as well as a spa and retail options.

Worldhotels executive vice

president Asia Pacic, Roland

Jegge said, Having a rich variety

of business and entertainment

options, The Galaxy Hotel & Spa

is set to draw both business and

leisure travellers exploring the

city of Gurgaon to our portfolio

of hotels in India. We are looking

forward to further expanding our

footprint in this fast-developing

India market.

Indian Galaxy

The proo o the pudding... The 15th edition of HOFEX, one ofAsia-Pacics largest food and hospitality

tradeshows, took place in Hong Kong

in May.

With an exhibition space covering

more than 60,000m2, the show occupied

13 halls on three levels, and saw more

than 1,900 international suppliers

and distributors of food, beverages,

foodservice equipment, hospitality design

and technology showcase their products.

This largest-ever HOFEX drew over

37,817 buyers from across the industry

and saw a 49% i ncrease in international

pavilion participation, with 40-plus

represented. These included Argentina,

Austria, Australia, Belgium, Canada,

China, Cyprus, France, Germany,

Greece, Italy, Japan, Korea, Macau,

Malaysia, New Zealand, Singapore,

Spain, Taiwan, Thailand, Turkey, UK and

the US, among others. The Philippines,

Scotland and Wales made their rst

appearance at the show.

Events taking place at HOFEX

included the state-of-the-art technology

showcase AHTEC, taking in PoS system,

in-room systems, cloud computing,

payroll systems, security solutions and

more; the Hong Kong International

Culinary Classic 2013; Allworld Open

Cup Creative Classic & Bartending Flair;

and the Grand Barista Championship.

HOFEX is a hit

Health Retreats are more than just a

holiday; more than just a relaxing spa

experience; more than just a packaged

tour. Luxury Health Retreats incorporates

everything you need for an exciting

wellness oriented experience taking

health retreats to a whole new level.

With the three unique properties of

Tugu Lombok, Tugu Bali and Tree of Life

being the rst to handle these luxurious

health retreats, Secret Retreats and

Luxury Health Retreats promise their

guests total transformation.

TheScotlandpavilionatHOFEX8OttoeMezzoBombana AmberatLandmarkMandarinOrientalHongKong

Regalrelaunch

The newly renamed Mezzo at Regal

Kowloon Hotel in Hong Kong is now

serving American Italian cuisine with

a strong emphasis on freshly made

pastas and pizzas.

With a view to attracting a younger

demographic and group gatherings,

Mezzo was revamped to become a

casual dining restaurant.

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cities o Bintan and Batam, Lim says.

Price competitiveCompared with other regional gateways,

Jakarta still has one o the lowest room rates

in Southeast Asia, making it an attractive

MICE destination.

Tis will also impact the leisure travel

market in Indonesia and may in turn uel the

demand or other Indonesian destinations

such as Bali and Yogyakarta, Lim says.

According to the Indonesian Hotel and

Restaurant Association, at least 45,000 new

hotel rooms will be added to the mix this

year, an increase o 30,000 rom the 15,000

rooms added in 2012.

Tis is signifcantly higher than the

general 5,000 to 15,000 additional rooms

a year or the past several years, Lim says.

Te new supply would thus increase

the total number o hotel rooms toapproximately 285,000 nationwide by the

end o 2013. It would be interesting to see

how this additional room inventory would

impact the hospitality industry as a whole

in Indonesia over the next two years in

terms o keeping up with the projected

increase in demand and the possibility o

rising labour costs that may subsequently

push ADR upwards.

Eric Faivre, general manager o

Alila Jakarta, agrees that the Indonesian

hospitality sector is on a roll. And he reects

the view that ADR is headed north.

Te hospitality industry is booming,

both or restaurants and hotels, Faivre says.

Statistics show that Indonesia is the astest

opportunities, as well.

Indonesia oers everything: a magical

beach holiday in Bali, astonishing cultural

diversity and heritage wonders, antastic

shopping at great prices in Jakarta and

Bandung, world class gol with no waiting

and reasonable ees at international class

courses through the country, marvelous

spas with traditional Indonesian health

and beauty treatments; marine tourism,

diving, cruising, diverse cuisine and overall,

a sae, amily-oriented environment in an

enchanting archipelago o 13,667 islands,joa says.

30 minutes rom SingaporeKOP Hospitality operates Montigo Resorts,

Nongsa in Batam, which is just 30 minutes

rom Singapore.

Since its sot opening in June 2012,

demand has been very promising, especially

during the weekends when guests rom

nearby Singapore enjoy the resort as a

short getaway, says Dalip Singh, managing

director at KOP. We provide easy access

as we operate our own yacht to shuttle

guests to and rom Nongsa. Our plans or

expansion include extending our ootprint

to Bali.

At this time, Montigo Resorts, Nongsa,

is the only ive-star resort operating in

Batam, but it is highly unlikely that it will

be the last.

We would welcome the opening o

more international resorts on the island

because they would contribute to the

visibility o the destination, Singh says.

We strongly believe theres a lot o potential

or tourism in this region. In addition,

other sites such as Lombok, Lake oba and

Central Java have lots o tourism potential.

Inrastructuralimprovements neededMany actors are aecting investment

opportunities in Indonesias tourism

industry. One o the major concerns o

investors has long been the countrys

inrastructure, which sorely needs to be

improved.

Te speed o growth o its development

should be parallel with improvements in

inrastructure such as airports and roads,

Singh says.

Te supply o manpower should also be

considered. Ten theres traveller dynamics,

and its better to have a good mix o travellers

rom dierent countries rather than relying

A sleeping dragonis about to awakenas investors discoverthe largely untappedtourism potential ofthe worlds fourthmost populous nation,Michael Taylorwrites

Beyond

BaliIs Indonesia the new China? Intourism terms, the country as a wholeis overshadowed by Bali, which isroutinely ranked as one o the worlds toptravel destinations. With 13,667 islands,however, the sprawling archipelago is like agiant sleeping dragon about to wake up toits massive, yet largely untapped, tourismpotential, and investors both domestic

and international are starting to take note.

Indonesia is currently undervalued and

is now positioned where China was 10 to

15 years ago i n terms o its economy, says

Josephine Lim, regional director or South

East Asia, Preerred Hotel Group.

he country is seeing tremendous

growth as it has the right actors to uel

progress, such as a large local population,

natural resources, low labour costs and a low

currency value. As China is now becoming

more expensive with its own rapid growthover the last decade, more businesses are

looking to Southeast Asian countries like

Indonesia as alternatives or investment and

manuacturing.

ake Jakarta, the nations capital, or

example. Te citys hospitality industry has

been robust over the last 12 months, with

the average daily rate (ADR) showing an

average growth rate o 10% year on year.

It is currently a market with remarkable

growth potential with strong international

corporate business travel into the capital city

o Jakarta, and this inux has also benefted

other secondary Indonesian cities such as

Surabaya, Bandung, Medan, and closer to

Singaporean shores the Indonesian island

on just a ew markets. hese are all in

addition to the common topics o saety,

security and political stability.

Even as investors start turning their

attention to other Indonesian travel

destinations, Balis unique allure will remain.

ourists will continue to travel to Bali,

Singh predicts. New markets will continue

to emerge one ater another with this kind

o demand, but multinational investors

will continue to be attracted to invest in

Bali.

growing country in Asia in this sector.

Alila has two hotels in Jakarta and our

in Bali. It has yet to expand i nto other parts

o the country.

Occupancy in 2012 perormed at 72%,

and it is expected that 2013 will show a

similar fgure, Faivre says. Te average

rate will continue to go up and is expected

to reach IDR 750,000 (US$77) 7% or

8% up rom the previous year.

Despite the act many new properties

are coming on line, Faivre does not expect

this to result in lower room rates. I

anything, he expects them to rise.

New properties will increase the

inventory in a market that is already very

price sensitive, Faivre says. Rates are

bound to go up because o the increase o

the minimum wage as well as utilities.

Investment opportunitiesInspiration or the three hotels in one Muliaproject in Bali, which opened in December

2012, came rom the success o the groups

agship property in Jakarta, the Hotel Mulia

Senayan, which opened in 1997.

Bali is more than just a tropical

paradise, says Rainata joa, director o

communications, Te Mulia, Mulia Resort

& Villas Nusa Dua, Bali. It is a unique

destination within Southeast Asia that will

continue to be a lucrative destination or

high end travellers. It made perect sense to

extend our success rom Jakarta to one o the

most popular destinations in the region.

But i Bali is unique, other parts o

Indonesia oer tremendous investment

HotelMuliaSenayanJakarta JosephineLimthecountryisseeingtremendousgrowth

EricFaivre,AlilaJakartathehospitalityindustryis

booming,bothforrestaurantsandhotelsAlilaJakartathegrouphastwohotelsinJakartaandfourinBali

DalipSinghstronglybelievesthereisalot

ofpotentialfortourismintheregion

a n a g E M E n t

0 AHCT J 2013

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Philippines, Inc., +63.2.634.8210, [email protected] Singapore - Beaurev Global Pte Ltd., +65.2408.9631 Thailand - Pevonia Thailand,

+66.2.489.4955.7, [email protected] Vietnam - Fourseasons Co., Ltd., +84.8.399.79918, [email protected]


8/29

he hotel market in India continues

to expand at a healthy rate,especially in the budget and mid-

range business hotel sector, but the country

remains a dicult place to do business.

Te lack o industry standards is holding

back construction, impacting management

processes and denting pro itabil ity,

according to both local and international

hoteliers.

Whil e ever y mont h a major hote l

company announces plans to enter or

urther expand its oothold in the Indian

market, the growth belies the underlying

struggle hoteliers ace in a market still

defning best practices.

In addition to the spiralling cost o land

and building materials, and limited space

or hotel development in certain markets

especially the main metros o New Delhi

and Mumbai everything rom working

with i nexperienced property owners and

inding the right project managers, to

getting the hundreds o licenses required,

can be raught with diculties.

Tere is a growing sense rom hoteliers

that a more productive and streamlined set

o processes needs to be implemented in

the market as a whole beore it can urther

mature.

Sohrab Dalal, managing director o

Delhi-based Designplus Architecture,

sees a whopping 50% o hotel projects

derailed due to rising costs, somethinghe believes could have been avoided with

better planning and project management.

He points out that this happens requently

in India as there are so many individual

property owners, who, when looking to

build a hotel or the irst time, are not

realistic about the level o hotel to match

the site and their budget.

Te most dicult frst step in designing

and developing a hotel is educating the

property owner, says Dalal. A fve-star

hotel needs to be in a fve-star location that

will attract the appropriate guests. A fve-star

hotel will also rack up commensurate costs

in building and ftting out the rooms and

all the rest o the public areas o the hotel.

While the costs involved in building a

hotel in India remain a raction o those in

the West, prices are rising. Expectations o

how quickly a hotel can be built and be up

and running are another problem, again

especially with inexperienced property

owners.

Double datesTere are two dates or opening a hotel in

India: the realistic opening date and the date

the property owner dreams up, says Ajay

Bakaya, executive director o Sarovar Hotels,

which operates 60 hotels across India.

But the blame cant all be laid on property

owners. Cyril Jacobs, managing director ointernational project management irm

Archetype, says the process as a whole needs

to be addressed.

Te quality o a new hotel depends

on three things: time, money and wisdom.

Whoever is employed to oversee the entire

project needs to have done it beore. Te

problem in India is that one cant seem to

get the right processes in place, he says.

In Dubai, or example, an owner

is generally on site every three months;

In India, you sometimes get the owner

stopping by three times a day. But its

changing and Im seeing more private

equity frms behind new-builds asking or

easibility studies and employing project

managers and setting up ecient processes.

Finding the right project managers and

other sta can, however, be dicult. Bakaya,

who has worked in Australia, Arica, France,

and the UK, as well as in India, goes so

ar as to say that he hasnt come across an

eective project management company in

India so ar.

Indias as yet developing hotel and

hospitality industry also means that on-site

skills may be lacking. Hoteliers are fndingthat they need to take this into account

when planning new properties.

Andrew L inwood, who has opened a

New Delhi oce or his project management

frm Areen Hospitality, says that it makes

business sense to scale down design plans.

In the Indian context, you have to be

aware that building skills oten arent as

developed as in the West, he says. Tere

is no need to compromise on design, but

keep the detailing simple. Tis keeps costs

down, too.

F&B undamentalsFood and beverage is an area in which

hoteliers need to be particularly aware o

the local market. Shobhit Khatri, director

o development at the InterContinental

Hotel Group, says that the Holiday Inn

Express brand traditionally sticks to core

services, cutting out F&B oerings. In

India, however, restaurants and bars are so

important to guests that they had to adjust

the brand to ft the market.

Te brand outsourced its F&B to local

players who would know the local avour.

Formule1, part o the Accor group, alsoturned to outsourcing: guests order in-

room rom local South Indian specialists

Swagat and the restaurant chain delivers

to their door.

When it comes to F&B, local hotel

brands have always understood how

important they are here; international

brands are learning, says Philip Logan, vice

president o Formule1 Accor India.

While best practices are developed in

response to the hotel industry as a whole,

hoteliers in India as with anywhere

ultimately need to tailor each development

to the particular site and requirements.

Bakaya points out Sarovar change their

business model according to each city: Our

Chandigarh property is bigger than the citys

aj property, or example, he says. Its what

the city called or.

Accor also adapts each o its brands to

the site; in some o its Indian ibis properties,

or example, they have meeting rooms and

wedding halls, while their midscale Mercure

property in Hyderabad has a ballroom all

catering to dierent budget levels o the

huge weddings, and the growing meetings

and events markets.And while building and running a hotel

in India has its rustrations, the country also

oers some unique strengths. Logan points

out that Indias innate service culture means

that guests oten get much more than they

pay or, especially in the budget sector, than

they would overseas. While the industry

standard in Europe is one sta member per

10 rooms, in India the ratio tends towards

two to fve sta per 10 rooms, or sometimes

even per 10 guests.

In the economy, budget, and midscale

sectors, service is generally excellent in

India, he says. At Formule1, Ive oten had

very happy comments rom guests about

how excellent the service is.

InrastructuralimperativeThe Indian marketneeds better and moreconsistent regulationsa n d s t a n d a r d s especially in the face ofrapidly increasing costs if the industry is toreach its full potential,writes Victoria Burrows

When it comes to F&B, local hotel brands have always understoodhow important they are here; international brands are learningPhilip Logan, Formule1 Accor India

VasundharaSarovarPremiere,VayalarKerala

TridentHiltonUdaipur(pic:Vismedia)

GrandSarovarPremiereMumbai

ParkPlazaBengaluru

OptusSarovarPremiereGurgaon

HolidayInnExpress,AhmedabadIHGlauncheditsrstHIEhotelinlate2012(pic:Vismedia)

a r k E t r E p o r t

4 AHCT J 2013

M a r k E t r E p o r t

AHCT J 2013 15


9/29

Larry Hall, president & CEO o PAR Springer-Miller

Systems, says cloud platorms have enabled a massive

increase in the breadth and depth o web services

applicable to traditional point o sale (PoS) unctions.

Creativity, coupled with the eature velocity achieved by using

the latest technologies, means hotels and F&B operators have a

never-ending list o ne w capabilities to deploy. However, one must

proceed with a certain degree o caution. New, low cost cloud

platorms mean small start-ups can bring disruptive web services

to market very quickly, but they can also go out o business just as

ast. One does not need to look too ar beyond the app market to

fnd examples o this p oint.

He adds that some o these p roviders o innovative or creative

web services may cut corners or the sake o speed to market and

leave an operator exposed to intrusions and data security issues.

While the idea o innovative web services applied to PoS

platorms open up a new world o customer service, operating

eciencies and customer relationship capabilities, operators need

to remind themselves to conduct the appropriate level to diligence

beore they proceed with any service that exposes their data third

parties.

PAR Springer-Millers ARIO PoS (launching June 2013) is the

newest addition to the ARIO Hospitality Management Platorm,

a next generation point o sale system or hotels. With ARIO,

PSMS pioneered and delivered a new generation o technologyor the industry by moving the hospitality industry to the cloud,

creating a new user experience.

Te company says that ARIO PoS, the next generation point

o sale system, reduces the total cost o ownership or hoteliers

and management companies by embracing true cloud computing,

minimising on-property technology, and reducing implementation

and training costs to increase sta eciency and productivity.

Beneft o intelligenceBernard Ellis is vice president o industry strategy, hospitality, with

Inor, a technology company providing services to 10,000 hospitality

properties worldwide.

He makes the point that point o sale has come to be viewed

by operators as something o a cigar box, and that its the business

intelligence that its data can enable in terms o tracking sales,

orecasting uture trends, knowing what menu items have been

successul, and correctly aligning stang levels to expected business

as well as maintaining your online social reputation that can

be truly benefcial.

In terms o some o the specifc current issues surrounding PoS

systems themselves, he lists security as a priority.

Te payment card industry has advocated dierent solutions

to address this in the dierent regions, but ultimately the result has

been drastic reduction in credit card raud. Tey all generally involve

a way to encrypt or tokenise the credit card number, which is no

longer even held in the PoS, but rather is stored in a third-party

vault. Te merchant usually has levels o compliance they can pursue

with their technology, and the more secure the option they pursue,

the lower the discount rate they pay to their processor.

And he adds that in terms o credit card security, Europe hasled the way with chip and pin systems.

Te US banking industry has been slower to push or this

technology, but is coming around.

Other developments Ellis sees i n PoS are in cloud technology.

Its here to stay many issues are solved by this technology, he

stresses. I you are opening a new operation, or example, you can

now do this much aster by utilising cloud technology. For example,

sta training can take place at the employees home beore they even

turn up to start work, saving an organisation time and money.

He says other advantages o cloud technology are not needing

so much hardware in hazardous ood and beverage environments.

You no longer need to poll systems one by one to roll up data

centrally its basically already there!

However, in terms o migrating PoS systems to portable devices,

he believes larger F&B operations that require complex applications

continue to fnd it hard to get everything they need onto the small

Leading industry specialistsprovide a snapshot of the

current issues surroundingpoint of sale technology,

including the cloud, businessintelligence, security and more

screen. Because o the complexity o the applications it can be a

bit daunting or the larger F&B operations in terms o both cost

and training. But, in many cases, changing payment settlement

requirements and options are orcing the issue.

Smaller F&B operations i.e. pop ups, ood trucks etc that

dont require complex menu databases and kitchen printer routing

are increasingly taking advantage o mobile applications.

Protect and serveInterContinental Hong Kongs I manager Stephen Fung says that

in terms o data security, InterContinental Hotels Group has the

responsibility to protect guests and brand reputation rom credit

card raud.

All our systems, including PMS and PoS, must comply with

PCI DSS. Tis is the system that encrypts the transmission o

cardholder data across open, public networks in order to protect

this data. Tere is a huge scope o work, including building and

maintaining a secure network, implementing strong access control

measures, regularly monitoring and testing networks, maintaining

an inormation security policy, etc.

InterContinental Hong Kong is using a PoS system, table

management system and F&B online web booking system provided

by Inrasys International.

It has also appointed rustwave, a global leader and provider in

PCI DSS compliance management solutions, to provide periodic

network scans and penetration tests. As the propertys approved

scanning vendor and security assessor, rustwave provides additional

post assessment to possible remedial gaps i required.

In this property, we try to minimise the PCIs scope o work on

PoS, so we have chosen the most secure option to combat security

POSitiveprogress

SquirrelProfessionalPoSsoftware

shownonaterminalandiPad

LarryHall,PARSpinger-Millercloud

platformshaveenabledamassiveincreaseinthebreadthanddepthofwebservicesapplicabletotraditional

PoSfunctions

t E c h n o l o g y

6 AHCT J 2013

t E c h n o l o g y

AHCT J 2013 17


10/29

DESIGNED FOR PEOPLE.Guest Experience Management.

ATRIO is making hospitality more hospitable for your staff with a newnext-generation point-of-sale system that drastically reduces training

while boosting staff efficiency. ATRIO POS builds on ATRIOs purposebuilt-for-the-cloud platform and intuitive user experience to reduce yourtechnology footprint and operational costs.

Learn more at ATRIO.com

We consider major changes and

i any new eatures are benefcial

or operations or i any o the

upgraded hardware or systems can

improve our guests experience.

We provide operational

training or our sta or

example, how to order ood, how

to settle/process billing, room

postings, F&B menu inputs,

report printing etc.

Flexible approachTrough our Squirrel Mobility

solution, Squirrel Proessional

can operate on multiple mobileplatorms, including iOS, Android, and Windows, says Jasmine

Cruz, marketing director at Squirrel Systems.

Tis provides the ability to manage operations rom anywhere

in a hotel, which is especially useul in larger properties. Operators

also have the exibility to mix and match devices and platorms

since what works best in one area o their business may not be right

or another. For example, the smaller orm actor o the iPad mini

might be better or servers while a manager may preer a larger

Android tablet to view reports.

Serving the hospitality industry since 1984, Squirrel Systems

oers a range o customisable point o sale systems to meet dierent

needs and budgets, whether single location or multi-unit operation.

Powerul sotware, reliable and design-ocused hardware and

industry leading support combine to oer a exible, turnkey PoS

system.

issues and liability; and that is to use a standalone dial-up credit

card processing terminal.

Some might think that is a technological step backward, as this

terminal does not connect to the computer system, he observes.

It is necessary or the cashier to enter the total sales by hand. Tis

requires that the total amount in the standalone credit card terminal

must match the total in the PoS system. Tis is more secure or

the business than when credit cards are run through a computer

system. With a standalone terminal, once the transaction is settled,

the cardholder data is erased.

In general terms, Fung says that systems are all based on user

requirements. Secondly, they ully integrate with the property

management system, which allows service sta to check the room

number o any in-house guest and settle/add the bill to the room bill.

We dont have regular upgrades except the hardware, he adds.

InforHSPtablet

InterContinentalHongKongconsidersmajorchangesandifnew

featuresarebenecialandcanimproveguestsexperience

BernardEllis,Inforcloud

technologyisheretostay

t E c h n o l o g y

8 AHCT J 2013


11/29

I there was a poster child or todays business hotel, it would

be Courtyard by Marriott in Shatin. Opened in March 2013,

the 539-room property with interiors courtesy o Hong Kongs

Perception Design is conveniently located near the Chinese

University o Hong Kong and Hong Kong Science Park, two

complexes that have the potential to kee p it consistently occupied.

Its business centre is an open, sel-service area o the main

lobby. One side consists o several atscreen Apple Macs in semi-

private stations, while a serpentine bench is outftted with sockets

or guests to recharge handheld devices. A bar o to the other sideprovides rereshments.

On the other side o the concierge, a GoBoard Marriotts

one-stop sel-serve inormation hub lets people check ight

details, breaking international news and recommended restaurants

in the area.

A 515 square metre ballroom on the level above can be

subdivided into three units and accommodates up to 28 tables o 12

laid out banquet style it is already proving to be a popular venue or

weddings and MICE events. On the top oor, its executive lounge

contains sot seating or groups o two to six, three additional Mac

stations, a boardroom to seat 10 that can be booked or private

meetings and a staed reception area that will attend to guest needs.

Wrap around ull height glass walls oer views overlooking the

green mountains o Ma On Sha and the Shatin racetrack.

Courtyard Shatin shows that the business centre is no longer

a bunch o meeting rooms staed with secretaries and equipment.

As the nature ofbusiness evolves,hotel business centresare following suit bydiversifying to otherparts of the property andoffering more to helpget the deal done, saysRebecca Lo

PotorapyourtesyghcAsiaandcon&wolfe-impata

sia

Thebusinesso space

BRAGARDis now back to Asia!

For any enquiry, please contact:

Nicolas Dujardin + 971 50 149 05 35

Middle East and Asia area manager

With technology shrinking, allowing people to become more

mobile, guests are now working everywhere and in more casual

environments.

Tey are also doing more or themselves. CEOs and chairmen

may still have assistants to help stem piles o administrative tasks,

but many are perectly happy to whip o their own emails on

smart phones.

And while some o the more conservative industries still require

enclosed rooms, suits and ties or doing deals, many in creative and

technology industries are comortable with signing on the bottom

line in caes, lounges and other inormal settings.

Anything, anywhere and everywhereWe are no longer building huge business centres, admits Byron

Wong, head o design and regional director o technical services or

Mandarin Oriental Hotel Group (MOHG). Instead, we bri ng the

services available in business centres to our guests. Te location o a

business centre then becomes irrelevant, as its services are anything,

anywhere and everywhere.

Unlike many other operators, MOHG does not have an

executive oor with an executive lounge. Instead, guests pay a

premium to use the club lounge and have the option to stay in any

o the rooms throughout the hotel.

Tere is a higher level o service in our club lounges, says

Wong. Depending on the individual property, we oer at least two

meeting rooms that guest can reserve. In okyo, or example, the

meeting rooms are situated elsewhere in the property.

om Schmidt is an architect who has been working on the

operational side o hotels or decades, repositioning, adapting and

renovating them to suit owners and operators latest agendas. He

eels that people work bette r in more casual environments, and that

the traditional business centre is now a waste o real estate as they

are oten under utilised.LanghamPlaceBeijingCapitalAirportlobby

MandarinOrientalHotel,KualaLumpurbusinesscenter

d E s i g n

0 AHCT J 2013


12/29

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Te best type o business centre or me is an open lounge or

workstation, he says. It could have sliding panels or glass walls or

privacy but it shouldnt be cut o rom public areas. With labour

costs continually rising, business centres are now oten combined

with the reception, administrative oces or executive lounges and

share sta.

Meeting rooms are geared or hourly use and are more exible.

For impromptu meetings with less than an hours notice, guests

will go to executive or lobby lounges. Tey dont necessarily need

a lot o privacy but want the interaction o other people and some

F&B service.

When in Chinas capital, Schmidt makes use o the lobby lounge

at Langham Place Beijing Capital Airport.

It works well because there are a lot o nooks and crannies or

checking emails or [holding] an inormal meeting, he says. Its

close to the bar and oers some high communal tables. Its a good

set up or solo business travellers.

He believes that in major cities across Asia, the trend is or

shrinking business centres with the exception o mainland China.

Tere, you will still fnd secretaries typing or executives, he notes.

Te business centre is really a box or hotels to ti ck o so that they

can get a certain domestic star rating.

He eels that a way orward is or voice and optical character

recognition sotware to help out old school executives who rely on

their secretaries in order to work more independently. Tis allows

them to dictate letters or hand write d ocuments that are converted

into sot fles.

Other gadgets more prevalent in hotel business areas are high

quality printers and scanners along with ast, reliable Wi-Fi.

Plug and play with universal sockets are also the way to go it

avoids people having to muck around with adapters, Schmidt says.

Screens should be sizeable and at; touch screen table tops may

become more popular i their prices go down. And in abrication

centres such as Guangzhou, 3D printers let manuacturers quickly

produce a prototype o any new idea even rom halway around

the world although I dont know o any hotel right now that can

aord it.

Rethinking space

Workspring, a urniture and partiti on solution by Americanmanuacturer Steelcase, has been in installed in Marriott Redmond

own Center and is a way to rethink how people work today with

exible spaces or groups and individuals to do their jobs more

eciently.

Although global roll out is ar in the uture, it gives ood or

thought to the traditional American business centre model. In the

recently open Mandarin Oriental Guangzhou, ony Chi has devised

a multi-unctional meeting table that consists o two overlapping

circles o dierent heights or working, dining or anything else they

may ancy in the privacy o the guestroom.

People dont want to work in an oce type o e nvironment,

says Wong. In Mandarin Oriental Hong Kong, our lobby is

small but we fnd that people meet in the acilities throughout the

hotel, such as the Clipper Lounge or Ca Causette. Guests use

the entire hotel as their place to entertain whether or business

or pleasure.

With labour costscontinually rising,

business centres are nowoften combined with thereception, administrative

ofces or executive loungesand share staff

Tom Schmidt, architect

MarriottCourtyardShaTin,HongKongexecutivelounge

MandarinOriental,Tokyo,meetingroom

MandarinOriental,Tokyoballroomtheatre

LanghamPlaceBeijingCapitalAirportClubLReplayarea

d E s i g n

2 AHCT J 2013


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Asian consumers, as with their counterparts anywhere else

in the world, love to squeeze on the ketchup, splash on

the balsamic and dip in the mayo. Tey also adore their

indigenous soy, oyster, sweet and sour and spicy sauces.

You have to be aware o your customers preerences,

whe rev er you are in the wor ld , ass er ts Fra nk Leb ie z,executive che at Metropolitain (part o French Creations

restaurant group) in Sai Ying Pun an up-and-coming area in

Hong Kong.

Local people dont always like gherkin avour so I reduce that.

My fsh tartare is twisted slightly to give it an Asian angle people

are going crazy or it at the moment.

Lebiez, who spent our years working in his native France and

seven in London beore arriving in Hong Kong in 2010, ocuses on

authentic French recipes with a Provenale inuence. His colourul

cuisine utilises traditional vegetables rom the south such as eggplant,

zucchini, tomato, pepper, herbes de Provence and extra virgin olive

oil and his philosophy is to produce great ood without altering the

original products taste.

People want combinations o avours so we add abasco,

Worcestershire sauce, more spice here and there. However this is a

Condiments whether international standards such as ketchup andmayonnaise or Asian favourites like soy sauce are big business andgetting bigger, writes Daniel Crefeld

Awffav

bistro, so you cant twist too much diners have expectations. Tey

have been to Paris, theyve had a croque monsieur, they want the

eeling o when they were there.

Lebiez says that while he loves experimenting with exotic

condiments, there is always room or the classics.

Mustard and ketchup are also important! Ketchup or ries,mustard or salad dressing. I you serve steak tartare you will add

ketchup at some stage.

Customers ask or things sometimes, oil and balsamic or

example. O course they have seen this many times. However, they

dont always understand some o the things we do here [in terms o

condiments] until they try!

Japanese inuenceOscar Luzon de Arcos is head che at Roka, a restaurant with

locations in Hong Kong and London, serving contemporary

robatayaki cuisine.

We are not oering traditional Japanese ood, so we can use

any product we want, he stresses. Everything is very tasty, with

strong avours our black cod cooked with soy sauce, or example.

As well as soy sauce, primary condiment ingredients used in the

restaurant include mirin, miso, sake, shiso (a culinary herb belonging

to the mint amily), yuzu (an aromatic citrus ruit and plant), olive

oil, pepper and sea salt.

Were Japanese usion, so we can blend these ingredients we

tend not to use ketchup but we do sometime use Kewpie (Japanese

mayonnaise typically made with apple cider vinegar or rice vinegar)!

Sauce solutionsFrom an industry point o view, Ivan sang, category mix leader with

Unilever Food Solutions based in Hong Kong, one o the clusters o

Unilever Food Solutions covering markets including Hong Kong,

aiwan and South Korea, says ches need solutions that really help

them run the kitchen in a aster, simpler and yet lower cost way

while delivering great tasting ood.

He says: We have over 500 ches globally working or Knorr,

all driven by the passion or taste. And we talk to thousand o ellow

ches or cooks everyday to understand their needs with the aim to

provide better product and services to them.

Unilever brands include Knorr & Best Food/Hellmanns,

oering a wide range o products such as bouillon, seasoning, Asian

and Western sauces, dressings and more, catering to wide range o

Chinese, Western and quick service restaurants, hotels, clubhouses,

canteens and local ood shops.

Condiments and sauces are o interest to multinationals, chain

restaurants and caterers, adds sang. Te trend or healthy eating

is also inuencing condiment trends, or example, oil and vinegar-

LeeKumKeehasbeenproducingsaucesformorethan100yearsandisnowoneofthebiggestinternationalbrands

HeinzKetchuptheworldsbest-sellingbrand

KnorrrecentlylaunchedMalaChiliLiquidSeasoningtohelpchefscreate

ChineseChuanavourcuisine

FrankLebiez,Metropolitainrestaurant

Peoplewantcombinationsofavours

Dijon mustard

Heinz ketchup

Pickles or curedmeat platter

Tartar sauce or steak tartare,containing gherkins, onion,capers, Worcestershire sauce,Tabasco, ketchup, eggs and Dijon

Sauce vierge, used with sea bass,made with yellow and greenzucchini, tomato, red onion, blackolives and olive oil

Lavender dressingor goat cheese salad(see box)

Star anise and nutmeg(used in chutney)

Fish tartare, made withgherkins, onion, capers,parsley, Dijon mustard,olive oil and eggs

Homemade chutneyor cheese and oiegras, containing driedapricots, prunes, raisins,

vinegar and sugar

Condiments at Metropolitain restaurant:

OscarLuzondeArcos,Roka

F o o d

4 AHCT J 2013

F o o d

AHCT J 2013 25


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based salad dressings are getting more popular in some markets

as mayonnaise-based salad dressings are perceived as less healthy.

Ches appreciate products that inspire them to create exciting

cuisine. For example, Chuan cuisine (combining the cooking

styles o Chengdu and Chongqing) is very popular in China. Tis

trend has also travelled to other Chinese markets. Knorr recently

launched condiments such as Mala Chili Liquid Seasonings to help

ches capture the Chuan avour.

Ches are very creative, and oten when we speak with them

we hear ne w ideas about how they use our products. Its really a

cross-ertilisation opportunity to talk to ches, learn rom them and

spread these good ideas to help more ches.

Sweet sauceA a t mt ppar ar ttt t

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sat 50, sat 100 a sat 1000.

s at r h K, ca a Maa: w K

Pr lt. T: 852 2796 3111.

Formoreinformation:www.sweetnlow.comSweetNLowcanalsobeusedforenhancingawiderangeoffoods

You have to be awareof your customerspreferences, wherever

you are in the world... local people dontalways like gherkinavour so I reducethat. My sh tartare istwisted slightly to give it

an Asian angleFrank Lebiez, Metropolitain

Flower powerMtrpta tr h K xtv frak

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F o o d

6 AHCT J 2013


15/29

Purees, avourings and syrups are a high prot foodsector. Zara Hornersays increased consumer awarenessand demand for better quality products are pushing barsand restaurants to seek out better quality ingredients

Drinking inthe avour

As cocktails and mocktails, coee and

desserts become more sophisticated

and popular in the region, bars,

restaurants and caes have to search out

ever wider and more exciting ranges o

ingredients used in their production.

o help, purees, avourings and syrups

are now available in hundreds o avours,

and manuacturers say they are constantly

striving to stay one step ahead o demand.

his year we are introducing new

packaging or our Special Barista range,

says Christian Para, export manager with

French company, eisseire.Te one-litre PE packaging is anti-UV

and multi-layered to preserve the taste and

colour o the syrups.

Teres also no Bisphenol A and the

packaging is extremely light at just 52g a

bottle, Para continues.

Te bottles are transparent to accentuate

the liquid, and are 100% recyclable as well.

Tey are easier to handle and the hinged cap

means ow is better controlled.

Te latest range comes in nine core

avours with caramel, vanilla and hazelnut

available in a sugarless variety. eisseire also

produces a Special Barman range o syrups,

which are ruit based.

Our ormulas are designed to

complement any hot and cold drink

recipes, Para says.

French ruit products manuacturer

Raviruit has also concentrated on new

packaging.

Our rozen ready to use puree blends

now come in squeezable 450g bottles, a

company spokesman tells AHCT.

With no artiicial colourings or

preservatives, the purees are 90% ruit

and 10% sugar, and are great or cocktails,

milkshakes, smoothies and granitas. Te

bottles have a measuring cap and dosage

nozzle so they are easy to handle andaccurate.

Including newly launched pomegranate,

six lavours are available: strawberry,

raspberry, mango, passion ruit and white

peach.

Advancing our policy o supporting

sustainable arming practices, we have

also introduced an organic ruit range,

Raviruits representative says.

Te organic purees come in strawberry,

raspberry and mango varieties.

Te spokesman goes on, We recently

launched a range o vegetable rozen purees.

Made rom 100% vegetables with no

added salt, sugar, avourings, colour or

preservatives, the vegetables have been steam

cooked to preserve their nutritional value,

aromatic intensity, and colour.

hese are available in parsnip rom

Flanders, red pepper rom Andalusia, winter

and butternut squash rom Provence and

carrot rom les Sables des Landes.

We also have powdered zests, which

are easy to use, and save time, says the

spokesman. Our granulated lemon peel has

been re-ormulated and now has a crunchier

texture, yellower colour and sharper taste.

And we recently introduced Prigord

strawberry puree, which is a mix o

Charlotte and Mara des Bois strawberriesrom the Dordogne. With the taste o

wild strawberries this puree has a powerul

aromatic quality and pleasant texture.

Fruity ashionFor Jared Ashdown, Syrups and purees have

changed, and there are a lot more exotic

avours available.

Te cocktail bar manager at Brisbanes

Emporium Hotel says many bars create

purees and syrups in-house now as direct

access to ingredients has improved.

Increased consumer awareness and

demand or high quality products has

orced bars and restaurants to look or better

quality ingredients, Ashdown says.

Tey steer away rom overly sweet and

artifcially avoured cocktails, which has led

to smaller syrup companies springing up

to provide more artisanal and handcrated

syrups and purees compared to thick,

syrupy and artifcially sweetened syrups that

dominated in the past.

he Emporium uses syrups and

purees to impact avours that cannot be

replicated via either alcohol or resh ruit,

Ashdown says.

Purees are great or being able to

use seasonal ruit all year round and they

provide consistency compared to seasonal

ruit. Te quality o these purees varies,

EmporiumHotelCocktailBar

SyrupsfromGiard

EmporiumHotelPassionfruitChiChi

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8 AHCT J 2013

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AHCT J 2013 29


16/29

Headquarter

Tiger Company Ltd

240-20, Ssangdong-ri,

Choweol-eup,Gwangju-si,Gyeonggi-do, Korea,

464-861

Ph. +82 31 766 5888

Fax +82 31 766 0451

[email protected]

China Factory and Sales

Myungjin Tableware Ltd

06.Hongsheng Road Jinnan

Beizhakou Industry ParkTianjin China

China

Ph. +86 22 8851 6661

Fax +86 22 8851 6663

[email protected]

Tiger Europe

Yegam s.r.l.

www.yegam.it

Tiger USA

Smart Buffet Ware

www.smartbuffetware.com

Designing Tiger products is a global affair that starts with our

Italian designers and nishes with Korean dedication to quality.

Our commitment to developing new and innovative designs

translates into quality, reliability and functional style.

TIGER COMPANY, NO COMPROMISE IN QUALITY

Color above all,

perhaps more

than drawing,

is a liberation.Henri Matisse

Tiger, the color

of your buffet!

www.tigerbuffet.com

Modular

Buffet

System

Induction

Chang

Dishes

Chang

Dishes

Urns and

Dispensers

Small

Wares

Coffee

& Tea

Pots

Buffet

Display

Trolleys Accessories

Tiger, the colorof your buffet!www.tigerbuffet.com

Increased consumer awareness and demand for high qualityproducts has forced bars and restaurants to look for betterquality ingredients syrups and purees have changed, andthere are a lot more exotic avours availableJared Ashdown, Emporium Hotel Brisbane

some brands are better than others and

many are too sweet.

We look or 100% ruit rather than say

50% ruit, 50% sugar, which taste more like

a cordial than real ruit puree.

More bars are looking or quality and

authentic avours today, where as in the

past convenience and cost eectivenessdominated.

All in the researcho ensure we provide what our customers

need beore they need it, we have our

research and development centres

worldwide, says Floride alman, marketing

manager at Monin Asia.

All our beverage innovation managers

keep a very close watch on local trends

which enables us to be accurate in the choice

o avours we create.

Basic avours such as hazelnut, vanilla

and caramel never go out o style, alman

says but increasingly customers are looking

or something a little dierent.

Chocolate cookie, pink graperuit,

mojito mint, and cucumber are some o our

latest big hits, he says.

From classic cocktails, to lavoured

coee and tea, sodas, and ice cream toppings

We adapt ourselves to our customers in

order or them to ulfl the expectations o

their guests, alman says.For 2013, the company has launched

three extra syrup avours: gum, praline and

salted caramel.

Gum syrup is made o gum Arabic

and is used in similar applications as pure

cane sugar, alman explains, while adding

a very subtle taste coming rom orange

blossom.

Made rom almonds and caramelised

sugar, praline syrup is or hot or cold

applications, such as lattes, chocolates,

mochas, cappuccinos, and lavoured

whipped cream or cakes. It is also a perect

match with Monin banana ruit mix in

mocktails, according to alman.

He goes on, Salted caramel is the new

must-have avour or all drink creators.

Te combination o the smell o burned

sugar and the taste o salt is unique. It is

also a great match with ruity avours such

as passion ruit syrup. With a shot o cold

espresso it provides a very pleasant surprise!

Tere are also nine new ruit mixes and

three sauces to be launched this year.And we have a new range o rappe

powder or hot and cold coee, smoothie

and milkshake applications in seven

lavours: vanilla, chai, white chocolate,

non-dairy, yoghurt, chocolate and coee,

alman says.

Tese are very easy to use by simply

adding water or milk and blending with

ice. Tey can be used solo or enhanced with

syrups or ruit mixes.

Monin will also unveil a new green apple

ruit mix and a new outstanding sauce by

the end o the year, alman teases.

Ano the r Fre nch syr up pro duc er,

Giard, started lie in the late 1880s when

a pharmacist produced a drink to bring

relie rom the hot weather. Te white mint

liqueur is still produced today.

Latest range additions include white

chocolate, watermelon and violet syrups,

a company spokesman says.Te company also produces speciality

liqueurs, eaux de vie and bigallet.

We have just introduced Woodru

syrup to our range, Giards representative

says. Made rom the owering undergrowth

perennial o the same name, with a hint o

lemon juice, this syrup will bring sweet

notes to lagers or dry white wines.

Te woodru syrup is highly avoured

and a deep green colour. With ruity notes

o vanilla, apple and grass it has hints o

cinnamon and liquorice with a very slight

bitter ater-taste.

Keeping it realTe Emporium Hotel has made a name or

itsel or creating unique and resh cocktails

and drinks, says Ashdown.

We make a lot o our own syrups,

starting with a simple one p art sugar to one

part water ratio with avour combinations

including vanilla, cinnamon, lemon myrtle,

chai, coee, spiced, rose, apple cider,

rosemary and pineapple.

By making them in-house our team

can create a more authentic avour. With

these syrups we aim to compound avours

and add complexity to drinks by balancing

the acidity.

he Emporium uses some Monin

syrups. We buy their caramel, white

chocolate and orgeat (almond), which are

not only more cost eective but also dicult

to replicate, Ashdown explains.

Te hotel also uses a white peach puree

rom France by Boiron and a passion ruit

pulp rom a local ruit supplier.

Emporium Hotel only supplements

with syrups to create unique and resh drinksor our guests, says Ashdown.

I a supplier makes a good quality

product, which is cost eective we will look

at using this. But some bought syrups are

oten thick, sweet and artifcially avoured,

which not only takes away rom the quality

o the drink, but overly sweetens the fnal

product.

BritvicTeisseireBaristarangeinnewone-litrePETpack

MoninSaltedCaramelthenewmust-haveavourforalldrinkcreators

FrozensweetenedblackcurrantfruitpureefromRavifruit

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0 AHCT J 2013

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catalogue facebookzieher.com

Squareline

Stablo

www.zieher.com www.facebook.com/ZieherGermany

Stablo Fingerfood Tree

Buet menus change rom breakast to dinner. Tereore,

equipment exibility and versatility is very important to be cost

eective, Chang says.

Te Domino range has been developed to meet this requirement.

Made rom 18/10 stainless steel, the interlocking system is

durable and easy to construct in any design preerred. Domino can

use canned uel or electricity.

Matching accessories are in continuous de velopment, Chang

points out.

Te overriding criteria Changs clients have when making buet

equipment purchases are that it is attractive and modern looking,

is stackable, and always price.

With a philosophy which aims at higher productivity, energy

savings, and saer cooking environments or its clients, Cookeks

director o sales Asia-Pacifc, Christopher Slater says, We see our

equipment regularly specifed by consultants and operators alikenow.

Te buet experience needs to capture guests imaginations,

and as a result buets now tend to be more creative and dynamic.

Tis has had a knock-on eect with how the ood is presented,

Slater says.

It has changed over the years rom traditional bain marie style

and solid uel warmers, such as our Sterno units, to more innovative

design oerings to ft the dcor o the hotel and the level o dining

experience delivered to guests.

Induction technology ranges have played a big part in this, Slater

says. Faster than gas and more ecient than electricity, induction

units are easy to control and allow or precision cooking, while

suraces remain relatively cool reducing the risk o injury and making

them easier to clean.

Our products are more energy ecient and saer or both

operator and user. And, they provide the opportunity to be more

creative in the design o the buet service areas, says Slater.

Cookek has developed induction buet equipment specifcally

or ront o house service.

Our ocus is providing energy ecient technology while

maintaining ood saety. Te elimination o steam and solid uels

goes a long way to providing ideal solutions on both counts, he says.

Latest developments include the Cookek Incogneeto range,

which eliminates the need or holes to be cut in tables or tops, even

those made rom granite or marble.

We also have traditional drop-in style induction warmers called

Silenzio, the biggest eature o which is the elimination o noisy

ans as we provide units that use low energy while being extremely

ecient in delivering the warming medium.

For Slater, when customers are looking to buy new, or update

buet equipment, the criteria can vary greatly. However, we are

seeing a trend towards lie-cycle cost, and energy eciency.

Indispensable or breakast

Design, quality, and unction, are top o the priority list orBavarian company Zieher.

Tere has always been a great demand or items that can be

used on the buet, executive director marketing and design, Oliver

Zieher says.

Especially where breakast in concerned, the buet is

indispensable.

Zieher goes on to note that in recent years buet sets ups have

changed dramatically.

While restaurants are increasinglyincorporating live cooking stations

into the mix, buffets still play anintegral part in hotel and restaurant

food service, writes Zara Horner

BufngupA

staple and popular dining option or business lunches,

amily brunches, casual get-togethers and any party or

celebration, buets need to provide sae, and eective

serving solutions. Energy conservation is also an

increasingly important consideration.

Tis requires a wide range o service tools, with displays and

servers having to cater to a wide range o cuisine.

e playersMiyoun Chang, executive director at Korea-based manuacturer

iger, says buets in Asia have grown very important in the hotel

and catering industry, and as a result, a lot more companies are

coming up with buet items and collections.

In this hugely competitive sector o the industry, and one which

is constantly changing, Chang says there are recent developments

rom the client side as well, such as those which relect the

importance o presentation.

Tere are a lot o small gadgets being demanded at the moment.

Items such as risers, cubes and dierent shapes o bowls and

platters help display ood to its best advantage.

iger has recently introduced the modular buet

concept, Domino.

modularbuetconcept,

o,oersexibilityandversatilitymadefrom18/10stainlesssteel

Patrice Falantin,executive chef,Brisbane Sotel getting thebuffet equipmentright has becomea science wetend to stick withequipment forseveral years andwould only reallychange if thereis a completedesign or stylealteration

q u i p M E n t

AHCT J 2013

E q u i p M E n t


18/29

Te variety o buet items has increased, individuality and

exibility are now the ocus.

As a result, stylish, yet sae ood presentati on has become

increasingly important, he says.Formerly big bowls and jars were used, but this has changed

and the bowls have become steadily smaller down to miniature size.

Te buet needs to get reflled more oten, but always kept resh,

appetising and tidy. Cooled areas and chafng dishes or warm ood

remain an important part o the buet, but even here the trend is

towards smaller units.

Zieher buet ranges ocus now on size, and materials used

in production.

Systems are made o carbon, wood, glass, and come in a

concrete-look fnish, as well, Zieher explains.

Te ood can be arranged very exibly and in amazing ways

using the Zieher classic Skyline or the newly developed Squareline,

which comes with optional LED lighting fxtures and which we call

the buet with a thousand aces.

Te Stablo range is made rom high gloss fnish stainless steel to

display big bowls and dishes, and can be placed directly on the oor.

ago, Falantin says he has seen a lot o changes in the way people

approach ood, and their expectations.

elevision and magazines have had a big inuence in getting

people interested in what they eat, where it comes rom, and how

it is presented, Falantin says.

Te general public is highly educated when it comes to ood

now, he says, making or a very interesting and creative work

environment.

We create events around ood, Falantin says. We have themed

parties, invite guest ches to come and cook, and even showcase

private collections such as Chanel last year and the Queensland

ballet this year, all centred around buet-style ood presentation.

Catering or around 60 to 80 buet covers a day and up to 300

or themed events, Falantin says there are two considerations when

designing a buet.

First, the volume o ood has to be properly managed or

the number o guests so there can be requent, but not wasteul

replenishment. Secondly, buets allow or the creation o all sorts

o dierent dishes. You can really get creative with everything rom

hot dishes and salads to desserts.

Sourcing local ingredients as much as possible is also important

to Falantin.

We go local or reshness, he says. We are conscious that i we

buy internationally costs increase, the product may not be as resh as

we want it to be, and there are environmental considerations we

increase our carbon ootprint.

We are very lucky here in Queensland as meat, fsh, vegetables,

and ruits are produced on the doorstep.

Seaood is a highlight o his buets, Falantin says. Queenslanders

are very proud o their high quality seaood and we work very hard

to ensure consistently top quality seaood selections at the buet.

We have to get the seaood right!

Getting the buet equipment right has become a science, agrees

Falantin, in terms o how many utensils are required, how well

the units do what is needed o them, and how durable and cost

eective they are.

Budgeting is all-important, Falantin concedes. So we tend to

stick with equipment or several years and would only really change

i there is a complete design or style alteration.

We want everything we use to be robust, yet elegant.

We recently replaced all our induction units ater fve years. We

chose a brand rom China, based on cost, but we had a mechanical

problem as the hinges started ailing within a ew months.

Falantin realised to get what he wanted rom the units and or

them to be properly sanitised the lids had to change rom oil pressure

closing to a mechanical closing structure.

It was a big learning curve.

For Falantin the successul buet must be inviting.

It must be laid out so that ood is easily accessible, with no

trac snarls. Variety is key, so there must be a regular change o

selection. We change the whole buet every two weeks.

Falantin says buets have been completely revamped since

they frst became popular in the 1970s, but that one thing never

goes out o style with buet ood.

We may be the most expensive buet in town, he says. But

diners know they will always get top quality.Another highlight is the Fingerood ree, Zieher says. Tis

presents miniatures, and more, in a whole new way.

Feeding the massesSales fgures have been increasing directly related to new hotel

openings in the region, says Raymond am, director Asia at Athena

ableware.

Te buet is the most convenient yet presentable way to serve

a big number o guests, he goes on. And equipment can be easily

upgraded, then designed to ft catering requirements.

am says what clients demand rom and or their buet units

keeps changing.

F&B managers and ches are very open to new concepts and

dierent designs as they realise that is the key to attracting diners.

Buets have to be user riendly, eye catching and new in orm.

One o the concepts which manuacturers have had to respond

to is the tasting menu, am says. A lot o sexy and handy portionwares are being created. Eye catching, handy and exible or dierent

settings are the characteristics needed.

Among Athenas latest oerings is a system o natural slate

platters, glass platters, and small portion wares in porcelain and

glass. All o which is designed to enable che to display his creative

work in his most desirable expression while it i s totally exible in

size and orm o setting.

When it comes to buying buet equipment, am says clients

who are buying new have more exibility and buy according to

the design and style o the fne dining outlet within the property.

But i it is or replenishment or enhancement or a venue, the top

criteria will be exibility and ease o use.

e sharp endPatrice Falantin has been executive che at Brisbanes Softel property

or a little over fve years. Arriving in Australia rom Europe 16 years

The variety of buffetitems has increased,individuality andexibility are nowthe focusOliver Zieher,Zieher

InnovativepresentationwithZiehersFingerfoodTree

CookTeksphilosophyaimsathigherproductivity,energy

savings,andasafercookingenvironment

Documents

AHCT June 2013 Websize