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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:
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
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+852.2760.6070, [email protected] Indonesia - PT Universal Aesthetics Asia Pacic, +62.21.526.0930, [email protected] Korea -
Medipost, +82.2.3465.6677 Maldives - Universal Aesthetics Pty Ltd., +61.2.994.81667, [email protected] Malaysia - Beaurev Global Sdn Bhd.,
+603.795.65572 Mauritius & Seychelles - Universal Aesthetics Pty Ltd., +61.2.994.81667, [email protected] Philippines - Universal Aesthetics
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]
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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
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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
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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
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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
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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
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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
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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
vra, stn l sp r sp 200 a a
r rat rt, vra, p, aa a
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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
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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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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
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
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!
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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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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
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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