Hotels & Culinary ASIA, Jan-Feb 2016

25th HOTELEX Shanghai & Expo FineFood 2016

Inaugural ProWine ASIA 2016 Sets the Stage

FUN IS ON THE MENU WITH NEW HOLIDAY INN® KIDS’ MENU

No-Compromise Deep-Fat Frying

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EDITORIAL: Reny, Sarvjit, Diamond Singh, Vishwapreet Kaur & Amrita (India), Anna (Sweden), Mike (UK), Liza (Singapore), Upi (Indonesia), Ying & Adrian (China), Arvi (Australia). Columnist: Carolyn Childs, (MyTravelResearch.com); Doug Kennedy (Kennedy Network Training) Public Relations Director: Winnie. Advisor: Rajiv Sanghavi. Design, Art & Web Development: Diamond Infomedia. Publisher: Milinia Inc. Founded by: Late Mr N.S. Kanwar. B-2-B Group Publications: PRINTING REVIEW, Medical Device ASIA, autoASIA, Plastics & Rubber Review, Electronics & Electrical ASIA, Beauty & Fashion World. Contacts: To advertise: [email protected], to submit a press release: [email protected], to subscribe: [email protected].

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They say the first bite is taken with the eye, and here’s an appetizer of what’s in store. Hotels & Culinary Asia (HCA) is a B2B magazine for the ever-growing Hotel, Food, Travel and Lifestyle Industries.HCA, through print and online magazine is real time information network that connects you with latest information of the above industries, at the forefront of all the action and as the key media partner to the major industry events around the world, you can trust HCA to serve you with what you need. A quick glance through our pages will lead you into the world of the now in-demand technologies, services and events and much more.Our aim is to update you with the most happenings in the world of hotel, food, travel and lifestyle industries. Dive in, read, explore through our pages and we shall serve you to the best of our abilities and honour our commitment towards excellence.

I n T h e P a g e s

Hotels & Culinary ASIA | January-February 2016 | 3

Podcast On Hospitality Academy: Hotel Sales In The Age Of TechnologyBy Doug Kennedy, Columnist, HCA & President of the Kennedy Training Network, Inc.

Being in the hotel training business, my company Kennedy Training Network frequently receives requests from individuals looking to advance their career education and from managers who are looking for resources for the professional development of their individual staff members. Although our company only provides private training workshops and webinars for the existing staff, not individuals, I am always interested in staying on top of what is out there so I can refer those who inquire as a courtesy. Recently, I learned about what I think is an exciting new resource launched just last year by Susan Pannozzo which is called Hospitality Academy. Hoteliers of all levels of experience and disciplines should check it out.

By visiting their website www.hospitalityacademy.net you will be able to access a menu of podcasts on a wide range of topics relating to hotel operations, marketing, and human resources. If you use a podcast app, or if you download one of the many apps linked from their website, you can subscribe and be among the first to receive their latest posted podcasts.

The best part is that it is absolutely free to access all of this invaluable information!

It was only recently that I learned about Hospitality Academy when Susan reached out to ask me to contribute with a podcast. I really enjoyed working with her and am happy to have contributed to the bank of knowledge resources she has graciously made available to anyone who is interested. Susan did an excellent job interviewing me and is obviously very experienced both as an interviewer and as a seasoned hotelier; she asked great questions to drill-down to the core issues related to my topic.

The podcast I recorded was entitled Hotel Sales In The Era Of Technology. It is a subject that has been a core theme of my hotel training articles for this publication in recent years, and it is the focus of KTN’s Hotel Sales quest training programs.

The meetings and event planning process has undergone wholesale changes from both the supplier and the buyer’s side of the equation. In the past those planning social or corporate groups’ meetings and events would identify three or four hotels and then reach out by phone to each location. Today, a planner typically starts out by searching online and sending inquiries via email or by using the “contact us” form at each hotel’s website. Many use third party event planning websites such as Cvent, Zentilla, Elite Meetings, Conference Direct and others, allowing them to inquire at multiple locations. Many companies and organizations have completely outsourced the function of meeting planning to third parties, who are even more likely to inquire electronically.

From the supplier’s side of the equation, most hotel sales and catering sales managers these days are dealing with an overwhelming volume of inquiries because is so easy for planners to inquire electronically to multiple hotels. Instead of calling three or four locations, today’s planners can inquire at a dozen or more with a few simple key strokes. As a result, most hotel sales managers are struggling to keep up with what some have called “lead spam” and they often develop what I refer to as “lead fatigue.”

As a result, many hotel sales and catering managers are slow to respond or sometimes do not respond at all, especially if there is no space available for the requested dates. Also, the responses they send tend to be generic, using cookie cutter templates that are not personalized.

By listening to this new podcast you can hear my thoughts on how the sales process has changed, and what your hotel sales managers and leaders need to do to these days to stand out from the competition. Also offered are some suggestions for using today’s “high tech” tools for bringing “old school” sales concepts into what has become an overly automated sales processes.

Here is the link to podcast at Hospitality Academy. Link: http://www.hospitalityacademy.net/16/

4 25th HOTELEX Shanghai & Expo FineFood 2016 8 Inaugural ProWine ASIA 2016 Sets the Stage 14 FUN IS ON THE MENU WITH NEW HOLIDAY INN® KIDS’

MENU 16 Having a good idea is not enough: Success factors for

start-ups 18 COLNAGO BICYCLES CONQUER POLISH FANS 20 FHA2016 International Conference on Asia Pacific’s food

and hospitality industry 22 Tourism Australia and China Southern continue

partnership 24 Bravilor Bonamat: a proud Dutch family enterprise 26 No-Compromise Deep-Fat Frying 31 Australia Open for Business Events 32 Anantara Hua Hin Resort & Spa 34 Dusit Thani Bangkok - A Review 36 Tower Club at Lebua, Bangkok 44 Macau Government Tourist Office redesigns and presents

eight walking tour routes 50 Black future? Coffee trends in gastronomy 52 How to Engage with India’s Booming Tech-Savvy Travel

Population

4 | January-February 2016 | Hotels & Culinary ASIA

Guide for Visitor Pre-registration to the 25th HOTELEX Shanghai & Expo FineFood 2016


HOTELEX & Expo FineFood Shanghai is one of the Asia’s leading hospitality and catering trade show with the largest scale, the strongest influence and the highest quality. The 25th edition will be held in Shanghai New International Expo Center in Pudong (No. 2345 Longyang Road, Pudong New District) from March 29, 2016 to April 1, 2016. The overall exhibition area reaches over 200,000 square meters.


Looking back, HOTELEX Shanghai 2015 broke new records both in the exhibition scale and visitor number. The 2015 edition welcomed 96,508 professional visitors in total, up by 18.3% compared with 2014 edition. Also, the performance of HOTELEX Chengdu in August and HOTELEX Guangzhou in December 2015 was exceptionally impressive, which successfully made HOTELEX brand penetrated into the Southwest China and South China markets. 2016 is a significant year for HOTELEX Shanghai as the event will celebrate its 25th anniversary and 2016 is a milestone for HOTELEX. In HOTELEX Shanghai 2016, more than thousands of domestic and overseas quality suppliers from hospitality industry will participate in the event. In addition, the event will launch more than ever numbers of on-site competitions and educational forums, not only sharing valuable industry resource and information, but also bringing numerous high-end professional buyers in the event.

Visitors register onsite at the HOTELEX & Expo FineFood 2016 will be charged at an entrance fee of RMB50, while visitors pre-register online can get FREE entry, organizer opens two online pre-registration channels, including official website pre-registration and official WeChat pre-registration:

Official website pre-registration: Visitors completing pre-registration on the official website (www.hotelex.cn) can print out their pre-registration confirmation letters for quick admission by showing the barcodes on their letters, or enter the event through “pre-registration visitor “counter by their confirmation letters.

VIP Visitor Invitation Guide You will receive a VIP badge at the VIP visitor counter by showing invitation letter issued by organizer/exhibitor and get entry with your VIP badge.

(Tea break and other services are offered at the VIP lounge for VIP visitors.)

Guide for Ticket Purchase and Admission If you do not have an invitation letter or a certificate related to pre-registration, please fill up your information in the registration form onsite and pay for your ticket (RMB 50/ticket).

For “pre-registration visitors”, you will enjoy for free entry and be granted with:• Youwillenjoyfinefoodfrom all around the world for free at the expo • Youwilljoinin“brainstorm” at the industrial elite forum • Youwillhaveanopportunity to win a variety of fine gifts (travel wash kit, SPA rebate, Didi taxi coupon, etc.) • Youwillfindmoresurprises at the event With so many attractive pre-registration benefits and numerous extra benefits without ticket or queuing at the event, it is a good

chance that you can’t miss out!

Special Note: 1. You will experience 4-days visit during the event by showing your visitor badge; 2. There will be an entry control management at the event so all the permits are required to be scanned before they are admitted to the event. Besides, the permits will be available for their owners only; 3. Visitor badge cannot be transferred, sold or borrowed; otherwise, it will influence their effective use; 4. Final interpretation right belongs to the organizer.

Highlights Preview of HOTELEX Shanghai 2016

Central Kitchen: Following the Trend and Innovation As modern standardized, normalized, digitalized, industrialized, scientific and efficient catering operation and production mode, central


kitchen operation has become the most advanced solution in contemporary catering, helping large chain catering enterprises to gain market. To adapt to the industry trend and cater for customer needs, a brand new exhibition area of central kitchen will be launched at HOTELEX Shanghai 2016, showcasing latest kitchen equipment as well as cutting edge technology and design concept from worldwide. Such exhibition area is the central kitchen R&D center exclusively authorized by China Cuisine Association, and co-organized by the first central kitchen institute in China and Shanghai UBM Sinoexpo International Exhibition Co., Ltd.

World Coffee Championships to Land in China The coffee championships, as one of the “old traditions” of HOTELEX Shanghai, are always highlights of the event. In particular, it is noteworthy that 4 world level coffee contests will take place in HOTELEX Shanghai 2016, covering

latte art, roasting; cup taster, brewer’s cup and coffee in good spirit. Four contests are world coffee final championships, they will gather world coffee champions from around 50 member countries of World Coffee Events (WCE) and provide a unique coffee experience for onsite professional coffee lovers!

Multiple Onsite Contests to Scale New HeightsIn addition to the six coffee contests, there are multiple hotel and catering contests in HOTELEX Shanghai 2016, including 2016 Shanghai International Pizza Championship, 2016 Parma Pizza Championship, 4th China Gelato Championship, 2016 “I’m the Chef” Shanghai Bakery Master Championship, 2016 HOTELEX Eastern Western Buffet Display Competition Final, 2016 HOTELEX “Rising Star” Chef Competition Final, “King Flower Cup” 3rd Shanghai International Fashion Drinks Final, 5th China International Master Bartender Competition Final, 2016

HOTELEX Creative Hotel Uniform Competition, 2016 IPA match-making meeting, Barista Bonaza, Mirror Award Ceremony and Hotel Plus Mockup Room Appraisal, etc. which aim to realize the diverse development in catering industry through innovative communications of professional skills.

HOTELEX Series Events: Rich Business OpportunitiesCurrently, HOTELEX has been developed from an annual event to a series events opened in Shanghai, Chengdu, Beijing and Guangzhou annually, expanding itself across China with strong presence. By leveraging local and international resources as well as comprehensive industry know-hows, HOTELEX will provide best experience for customers and maximize their ROI.

About HOTELEX ShanghaiHOTELEX is organized by China Tourism Hotel Association and Shanghai UBM Sinoexpo International Exhibition Co., Ltd., and also guided by the Shanghai

Tourism Bureau.

As one of Asia’s leading trade show in the hospitality and catering industry, the event contains 15 industry sectors, including Catering Equipment Supply, Tableware, Appliance Amenities, Textile, IT & Security, Fitness & Leisure, Food & Beverage, Coffee & Tea, Bakery & Ice Cream, Wine & Spirits, Hotel Building, Hotel Engineering, Hotel Design, Hotel Cleaning, and Hotel Furniture, dedicated to provide a one-stop procurement platform for industry professionals in the hospitality and catering industry. www.hotelex.cn

About Expo Finefood 2016Expo Finefood 2016 is a one-stop procurement platform that features high-quality imported food products and food ingredients catering to hotels, restaurants, bars, cafes, clubs and hospitality industry. As a part of HOTELEX Shanghai 2016, Expo Finefood showcases four-theme exhibition sectors including Food & Beverage, Coffee & Tea, bakery & Ice Cream and Wine & Spirits.


Rapid economic growth, urbanisation and globalisation are driving factors behind a

dramatic shift in the trade, backed by the way Asians consume alcoholic beverages in recent years. Millennials of today are consuming more beverages but have little brand loyalty, opting for variety and preferring to experiment with different types of beverages. This group of consumers are also looking for authenticity, hip and modern packaging and are heavily influenced by social media, word-of-mouth and sustainability issues. So what does this mean for the wines and spirits industry in Asia?

“The demand for alcoholic beverages is on the rise across the

region and international exporters are looking at Southeast Asian markets to grow their product lines. In parallel, local producers are also trying to establish vineyards and promote their native wines in new geographies. ProWine ASIA 2016 will provide an excellent and timely opportunity for industry partners and experts to share best practices and discuss key opportunities and challenges impacting the region,” comments Ms. Ting Siew Mui, Project Director of Lifestyle Events at Singapore Exhibition Services.

To help address these industry trends and provide a ‘taste’ of the wine and spirits industry in Asia, ProWine ASIA 2016, the newest addition to the established

Inaugural ProWine ASIA 2016 Sets the Stage for Knowledge Transfer Among World Renowned Wines and Spirits Producers

According to the International Wine & Spirit Research (IWSR) 2014-2019, Asia is expected to see the largest volume increase of any region across the beer, wine, spirits and mixed drinks categories with an emerging, affluent middle class driving a surge in demand for sophisticated consumer goods such as wines and spirits. In addition, by 2020, 60 per cent of the world’s Millennials will live in Asia with an expected US$200 billion in disposable income – making them the consumer group with more spending power than any generations before.


ProWein World series, will take flight in Singapore – the hub of Southeast Asia – from 12 to 15 April 2016 at the Singapore Expo, alongside the 20th installment of FHA2016.

The inaugural four-day staging will bring along sourcing opportunities from a wide range of wineries and varietals by over 300 established exhibitors from 20 countries and regions, and allow trade visitors to indulge in a myriad of tasting sessions, as well as educational and interactive master classes, seminars, lectures and presentations hosted by various industry thought leaders. Visitors will also get to experience specially crafted workshops that cover topics on autochthonous grape varieties and the diversity of wine.

Key speakers and topics to be addressed at ProWine ASIA 2016 include:

Institute of Masters of Wine Information session by Tan Ying Hsien MW• PresentationbyMasterofWine(MW)TanYingHsien, one of the world’s most recent MWs, and the first Singaporean member of the Institute.• Thesessionwillgiveanintroductiontothestudy programme to attaining the Master of Wine title, the most prestigious in the world of wine. • Topicsincludeentrancerequirements,programme structure, assessment and fee information.

Explore Award-Winning Wines from Around the World with Decanter• Sampleaward-winningwinesfromdifferentregions around the world with Ch’ng Poh Tiong, Vice Chairman of the Decanter Asia Wine Awards (DAWA).• Tasteandbeguidedthroughaselectionoftrophy winners, the highest accolades from the DAWA, and the process of recognising quality wines.

Sake Basics & Beyond and Sake & Food Pairing Masterclass• Recognisedastheworld’sleadingnon-Japanese Sake expert, John Gauntner will take you on a journey of all things Sake, including Sake and food pairing.

Taste like a Pro• Learnmoreaboutthecultureandpleasureof Italian wines with Jean Charles Viens, Deputy Wine Director, Spirito diVino Asia.

Wine Tourism as a Marketing Tool of Evolving Winemaking in Ukraine, Georgia, Moldova. Practice of Developing the Wine Route Maps in Digital Projects• LearnofsuccessstoriesfromcountriessuchasItaly, Spain, France, Australia and USA, and wine tourism market players in the likes of wineries, national agencies

and offices, independent professionals, media, and tour providers.• Othertopicsincludetrendsoftheemergingwinetourismmarkets in Asia and Ukraine, business opportunities in the untapped wine travel regions of Moldova and Georgia, and an analysis of the world’s most successful wine routes and events.• SessionwillbepresentedbyMarinaMayevska,ManagingEditor- Publishing House “N” (CaBaRe/Chic and Drinks+ magazines)

Additionally, discover more about wines and spirits with masterclasses led

by Wine & Spirit Education Trust (WSET), on topics such as “The language of wine: a Systematic Approach to Tasting” by Jude Mullins, DipWSET – International Development Director and “A world of Sherry” conducted by Jon Chan, WSET Educator, Wine Language, as well as an “Austrian Wine Seminar” by Robert

Parker’s Wine Advocate led by Stephan Reinhardt, a German journalist who specialises in wine. His book The Finest Wines of Germany was shortlisted as “Best international wine book of the year 2013” by the Louis Roederer International Wine Writers’ Award.

“We are extremely excited to see the participation of local and international companies at the first ProWine ASIA 2016 in Singapore. With the expertise of ProWein in Germany – the world’s leading trade fair for wines and spirits, ProWine ASIA 2016 will provide a compelling platform for buyers, sellers, industry experts and customers from across Southeast Asia to share knowledge and best practices with many of the leading wine producing nations and regions from around the world, including ‘newcomers’ to the international wine business, participating at the event,” says Ms. Beattrice J. Ho, Project Director at Messe Düsseldorf Asia.

Some of the key confirmed exhibitors include producers and distributors from France, Italy, Singapore and Spain, led by SOPEXA, ICEX, Singapore Manufacturers’ Federation (SMF), and Winalia. Exhibitors in the international group pavilions include Ambrosia, Armagnac Castarede, Bogarve 1915, Bottles and Bottles, Cavas Naveran, Champagne J. De Telmont, Chateau Condamine Bertrand, Famille Laudet, Far East Distillers, Kracher, JC Wine & Spirits, Makoto-Ya, Mont Reaga Winery, Pierre Comunicacion Integral, Quinta Da Sequeira, Viano Michele, Vinovalie and many others.

Event at a glance: ProWine ASIA 2016 Date: 12 – 15 April 2016 (Tuesday – Friday)

Venue: Singapore Expo, Hall 10

Opening Hours: 10am – 6pm (12 – 14 April 2016, Tuesday

– Thursday) 10am – 4pm (15 April 2016,

Friday)

Admission: Business and trade professionals

Website: www.prowineasia.com

Visitor Registration: Pre-register your visit at www.prowineasia.

com before 31 March 2016 for FREE

admission.

Masterclass & Seminar schedule: Visit www.prowineasia.com/index.

php/masterclass-seminar for more details.


To ensure the successful planning, construction and management of a hotel, countless cogs must fit together perfectly. New ideas and solutions for

how this success can be achieved will be provided at Intergastra 2016 from 20 to 24 February in Stuttgart. The meeting point for the hotel and gastronomy sector in the German-speaking region and neighbouring countries will provide new ideas on important questions such as location and financing, as well as the theme of hotel furnishings, ambience and design. On all five event days at the Stuttgart Trade Fair Centre, renowned experts

and exhibitors will also examine challenges in the sector, such as how to attract qualified personnel and well-trained career starters or sustainability in the hotel industry. The hotel industry is traditionally one of the core themes at Intergastra; the pioneering European trade fair specifically examines the requirements of owners, hotel managers, architects and planners. The forum for the sector will be moderated by Professor Christian Buer, Director of Tourism and Hospitality at the Hochschule Heilbronn (Heilbronn University). Professor Buer will discuss current developments and trends in the areas of design

and architecture, gastronomy, consultancy, associations and investment. Digitalisation of the hotel sector – a blessing or a curse?On the first day of Intergastra, the focus will be on hotel gastronomy; experts will provide answers to the question as to how gastronomy can be livened up, and a round of top experts will discuss “the future of hotel gastronomy”. On the Sunday, trends and politics will be the themes in the Hotel Forum at Intergastra. In a Premium Panel led by Professor Buer, responsible persons from leading industry associations will discuss how the sector can face the changes and

Focus on hotels: Solutions for hoteliers, planners and architectsTop-quality forum in Stuttgart brings hoteliers and experts from the sector together / Dialogue and information for successful hotel management

how the hotel industry can achieve further successful development in 2016. Structural changes to the market, the further qualification of employees and market data will be presented in additional presentations and rounds of experts. On the third day, the focus will be on property, construction and sustainability. Factors for success for new hotel brands, trends in design and architecture or sustainability will be highlighted and discussed in the forum.The last day will consider the sector’s increasing digitalisation and present the opportunities and risks of booking portals and rating platforms. Experts will discuss the significance and future of portals and how hoteliers can use the digital transformation for their success.

“We are looking forward to a lively exchange of experiences and the dialogue with all those involved,” explains Gerd Fleischer, Communication Manager at Messe Stuttgart. “With this year’s main

focus, at the Forum Focus Hotel we will provide valuable ideas and suggestions for the decision-makers in the hotel industry.” At the last Intergastra, 83 per cent of the specialist visitors were involved in investment decisions and 43 per cent came to Stuttgart with concrete investment plans. About Intergastra:The world of hospitality – This is the claim of Intergastra, one of the most important European trade fairs for gastronomy, hotels and dedicated hosts. In 2014, the comprehensive exhibition programme on over 100,000 square metres of floor space brought together just under 90,000 visitors and around 1,300 exhibitors from Germany and abroad. The event therefore meets these high expectations, and regularly receives top marks from the exhibiting companies and specialist visitors alike. Kitchen technology and food, ambience and equipment, services, handmade ice cream, beverages

and coffee – These are the themes on which the specialist visitors from Germany and abroad obtain information, and are encouraged to think outside the box. The gastronomic heart of Germany beats in the southwest where at the start of the year Intergastra showcases innovations and trends, and provides many opportunities for the exchange of expert opinions and ideas.



InterContinental Hotels Group (IHG®), one of the world’s leading hotel companies, has today announced its CDP1 results for 2015, achieving an impressive overall score of 98B2 for its Climate Change submission.

IHG’s score was considerably above the CDP average of 84B and marks an improvement on its own score of 92B in 2014.

The global roll-out of the IHG Green Engage™ system has been the main driver behind the company’s continued success. More than 4,900 IHG properties are now enrolled to use the system worldwide, giving them access to over 200 ‘Green Solutions’ designed to help reduce their environmental impact.

The easy-to-use online tool tracks hotels’ use of energy, carbon, water and their management of waste, along with associated costs. It also includes a carbon calculator based on the Hotel Carbon Measurement Initiative (HCMI) methodology, which allows IHG’s hotels to measure and report carbon emissions in a consistent and transparent way.

Paul Snyder, Vice President of Corporate Responsibility – Environmental Sustainability and Public Affairs, IHG, commented: “We are very proud to have driven another significant improvement in our CDP score this year. The increase is testament to the work we are doing to ensure that every hotel in our global estate is up and running on the IHG Green Engage system, which drives significant benefits for both our hotels and the communities in which we operate.”

Alongside IHG’s Responsible Business Report3, the CDP is one of the primary channels IHG uses to report on reducing its impact on climate change, as well as to manage the impact of climate change on its own business. The CDP is specifically targeted at the investment community and covers governance, strategy, activities and performance.

IHG® ANNOUNCES MARKED IMPROVEMENT IN 2015 CDP SCORES

The new menu has been developed in partnership with Nutrition Australia, a non-profit organisation inspiring healthy eating through nutrition education, information

and advisory services. Menus are based on a criteria developed by Nutrition Australia’s Accredited Practising Dietitians, to ensure that all the Kids’ Menu dishes are nutritionally-balanced. Some of the criteria included ensuring all meals contain a nutritious balance of foods from the core food groups; are low in saturated (bad) fats, low in added sugar and salt; promote food variety; and reflect current standards and dietary guidelines. All meals will provide a balance of vegetables, meat and wholegrain foods plus fruit or dairy where relevant, offering a variety of colours, flavours and textures to educate and encourage kids to enjoy healthy eating.

A set of 34 main meals (including 12 regional dishes), 7 desserts and 10 drinks have been developed in total to ensure that hotels from across the region can cater to local and international tastes. Each hotel hand-picks a smaller selection of dishes for their menu that is most suitable for the palates of their guests. Some of the dishes on offer include Veggie Pitta Burger, Sushi Rolls, Nacho Bowl, Chicken Noodles, DIY Falafels and for dessert kids choose from favourites such as Apple Crumble, Fruit Popsicle and Banana Split, made with yoghurt instead of ice cream. Lee Lin Teo, Brand Marketing Director, Holiday Inn Brand Family, AMEA, IHG said: “We know that travelling can make it hard for families to find healthy food for kids on the go. Part of the family appeal of Holiday Inn has always been its signature ‘Kids Stay & Eat Free’ programme. This new Holiday Inn Kids Menu is part of our work to enhance that programme by providing nutritious meals presented in a fun way. “But it’s about more than just the food on their plates. This is part

of a wider improvement in how we look after kids when they are eating in our restaurants, ensuring they have a fun dining experience from start to finish - from how they are greeted when they enter the restaurant and how the menu looks, down to the colourful utensils they use.”

Lucinda Hancock, Chief Executive Officer, Nutrition Australia Vic Division said: “Good nutrition is essential for good health at all ages. For children, it is particularly important because healthy eating habits are often formed during childhood. “It’s great to see Holiday Inn taking the initiative to ensure there are nutritious, delicious and fun foods available for kids to enjoy when holidaying, and we are thrilled to be a part of this exciting collaboration.” The Holiday Inn Kids’ Menu will be available in all Holiday Inn hotels and resorts across Asia, Middle East and Africa by the end of 2015. Guests can book rooms and make the most of the ‘Kids Eat & Stay Free’* programme via the Holiday Inn website – www.holidayinn.com.

FUN IS ON THE MENU WITH NEW HOLIDAY INN® KIDS’ MENUNutritionally-balanced dishes being rolled out across all Holiday Inn Hotels & Resorts throughout Asia, Middle East and Africa

InterContinental Hotels Group (IHG®) has partnered with Nutrition Australia to launch a newly-created Holiday Inn® Hotels & Resorts Kids’ Menu, across the Asia, Middle East and Africa (AMEA) region. Featuring flavourful and playfully presented dishes to appeal to small ones’ big imaginations, the new menu has been created with nutrition at its heart, so parents can rest assured knowing their kids are being fed well.


The idea of being your own boss appeals to many people and also in the gastronomy sector entrepreneurs take a huge risk to achieve this

dream. But those who want to have a successful start-up must not only have the courage to drive something forward – experts and successful founders of restaurants agreed on this at the Intergastra Media Day 2015. At the round table ahead of the Stuttgart-based industry event other characteristics of successful entrepreneurs, as well as the opportunities and risks of self-employment, were discussed. “It is important to be able to pursue your own goal”, states Tobias Meyer, who offers German and regional dishes with Tobi’s restaurant chains. He is well aware that the passion for the product is always at the forefront. “But a distinctive character is just as important, to set you apart from the competition, because the consumers are always better informed when it comes to the topic of food and have a need for authentic concepts. Therefore, my advice is to set your own trend, instead of jumping on the bandwagon.”

DIY or delegate?

Besides a good idea and industry and product knowledge, in the increasingly complex business world a considerable amount of knowledge is also required in other areas, such as law, Internet or social media. It is therefore no wonder that today in the restaurant start-up business a surprisingly large number of career changers and interdisciplinary teams are launching new businesses. And those who are not au fait with these subject areas should delegate these tasks to a service provider. “It is important that an entrepreneur concentrates on his strengths, he can hand over all other duties to someone else. And a good

network is very valuable. As a result of the increasing complexity today it is not about ‘Those who can’t open a bar’, ultimately conditions such as mandatory awards or the Working Hours Act require dealing with diverse topics”, states David Marx, who founded the interdisciplinary Foodlab Science Kitchen, where science meets gourmet cuisine. Marx’s team aims to reinvent food in all its facets and with the avant-garde molecular ice cream Kyl21 is well on the way to establishing the ice-cream parlour of the future. Simon Tress is not only a passionate top organic chef and hotelier, but he also transfers his ideas to other business areas: He is a cookbook author, goes on

Having a good idea is not enough: Success factors for start-upsNewcome: New platform for the movers and shakers at Intergastra / Opportunities and risks for young entrepreneurs are often related

Those setting up a company today in the highly competitive gastronomy sector face numerous challenges: the increasing number of requirements, high fluctuation in service personnel and above all the pressure to work efficiently are some of the major obstacles for young entrepreneurs. There is no recipe for successfully starting a company. But stability, a creative concept and a good network can make the difference.

David Marx, 21 Ice Cream



book tours, with his “Local” experiment he cooks only using regional ingredients and provides cooking events. Under the label “Küchenbrüder” the entrepreneur also offers soups, which are cooked fresh each day using fresh organic ingredients and are available in retailers. Tress is convinced: “With full concentration on the essential ingredients, successful entrepreneurs, however, must rely on several pillars, i.e. operate a targeted diversification of their business.”

Finance and talking with the bank: Maximising profits versus passion

One thing the experts agree on is that financing is and remains a key issue for new start-ups. “When I, as a start-up company, go to the bank with an idea, there is a fundamental problem: The objectives of banks and start-up companies are completely different, and the banks are generally risk-averse, which is contrary to the start-up mentality”, explains Marx. Giving investors a chance at financing start-ups is often a highly explosive topic. “It is not so much a question of passion and ideals, but is more about maximising profits and achieving growth and scaling a business model. If we assume that food appeals very strongly to people’s emotions, then difficulties are already inevitable”, confirms Meyer.

For the first time Intergastra 2016 is offering a new

platform with the special area Newcome at which experienced makers and shakers can exchange information and ideas with entrepreneurs and experts. “The new platform not only offers inspiration for start-ups or for the further development of business models”, states Gerd Fleischer, Communication Manager of Intergastra. “Newcome also offers room for new ideas and provides a visionary view of the future gastronomy scene with the ‘Restaurant of the future’ competition.”

About Intergastra:

The world of hospitality – This is the claim of Intergastra, one of the most

important European trade fairs for gastronomy, hotels and dedicated hosts. In

2014, the comprehensive offer on over 100,000 square metres of floor space

brought together almost 90,000 visitors and around 1,300 exhibitors from

Germany and abroad. The event thus meets the high expectations, and regularly

receives top marks from the exhibiting companies and specialist visitors alike.

Kitchen technology and food, ambience and equipment, services, handmade

ice cream, beverages and coffee – These are the themes on which the specialist

visitors from Germany and abroad obtain information, and are encouraged to

think outside the box. The gastronomical heart of Germany beats in the south

west, where at the start of the year Intergastra showcases innovations and trends

and provides many opportunities for the exchange of expert opinions and ideas.

Colnago has embarked on a new adventure in Poland and has again chosen to work with Czeslaw Lang. Ernesto Colnago has a long-standing partnership – and, above all, friendship – with Lang, the director of the Tour de Pologne. Lang, a silver medalist at the Olympic Games in Moscow in 1980 and the first professional Polish rider in Italy, achieved the most significant results of his career on Colnago bikes.Lang & Charucki will be the distributor of the Colnago brand in Poland. The new partnership was officially presented last night at the Veloart Studio & Café in Warsaw (which, more than just a bike shop, is also a meeting place for those who love cycling), with many current and former cycling champions, the media, and, especially, many cycling fans in attendance. The size of the crowd reflects the growing popularity of cycling, at all levels and at all ages, in Poland. The full range of Colnago bicycles are available at Veloart.

“I came to Poland 35 years ago to bring Czeslaw and Lech Piasecki, whom we can consider the real pioneers of Polish professional cycling, to Italy to race on the Del Tongo-Colnago team,” explained Ernesto Colnago. “I have had a special bond with Poland since I met Karol Wojtyla in Rome. I brought him a racing bike because I knew that as a young man in Krakow he was a great rider, but then we changed it for a touring bike, which was more practical for the pontiff; he used it at Castelgandolfo. That encounter left a real mark on me. I’m happy to be here in Poland. I’ve found an incredible enthusiasm for cycling. Commercially, the Colnago brand has already been present in Poland for a long time, but I hope the new partnership that will see Lang & Charucki as our distributor will bring even greater success. I’ve always remained great friends with Czeslaw. I always promised him that I would come, and now I’ve finally succeeded, and I will do everything I can to come back this summer to see the Tour de Pologne, at least one stage. This race is really growing. Czeslaw is doing an outstanding job, and I think that in terms of the technical level, media interest and public enthusiasm the race can aim to reach the level of the Giro d’Italia and Vuelta a España.”

“Ernesto and I have a great friendship and mutual respect,” said Czeslaw Lang. “I achieved some of the greatest successes of my career on Colnago

COLNAGO BICYCLES CONQUER POLISH FANSErnesto Colnago and Czeslaw Lang presented their new partnership, at Veloart in Warsaw

bikes, and when I stopped racing, he was the one who helped me develop the first professional team with a Polish focus, Colnago-Animex, where Giuseppe Saronni raced and where Polish riders such as Zenon Jaskula and Zibignew Spruch developed. There were many fans at the presentation yesterday. It was amazing to see so many Colnago bikes, also from the past, and everyone wanted an autograph from Ernesto, which is an indication of the fame and prestige that he and his bicycles enjoy here in Poland.”


With the impact of the regional hospitality industry growing annually in terms of GDP contribution, technology integration and employment generation, FHA2016 International Conference,

Asia’s largest and most influential biennial learning and networking event for the food and hospitality industry, will address key new trends in the hotels and resort management, food services and food manufacturing industries.

“Despite the fact that the hospitality industry delivered strong results this year, 2016 will present some unique industry challenges due to uncertain economic conditions, increasing visitor numbers and global political disruption. FHA2016 International Conference provides a premier and timely platform for those involved to discuss and address these issues with experts from Asia and beyond,” says Ms. Jaime Ng, Director, Conferences, at organiser Singapore Exhibition Services.

Over the course of the three day conference from 12 – 14 April 2016 at Singapore Expo, conference delegates will have the opportunity to meet, network and exchange best practices with over 600 participants from top hotels, resorts, food manufacturing, food retailing and technology firms from across the Asia Pacific region and beyond. They will also hear from international experts on a broad range of trends affecting the food and

FHA2016 International Conference to broach key trends driving growth in

Asia Pacific’s food and hospitality industryAdditional 43 million tourists expected to enter the marketplace annually from 2010 to 2030

According to Cushman & Wakefield’s Hotel Views 2015 reporti, in the first eight months of 2014, the Asia Pacific region saw five percent more international tourists over the same period in 2013, with an excess of 1.1 billion visitors expected by the end of 2014. The South Asia sub region experienced impressive growth in par with North America at eight percent. In addition, according to UNWTO forecasts, between 2010 and 2030, an additional 43 million international tourists will enter the marketplace every year.


hospitality industry in 2016. New key topics to be addressed

at FHA2016 International Conference include:

Hotels & Resorts Management•NewhospitalityanddestinationinvestmentprojectspipelineinAPAC•Choosingoperating,owningandfranchisingmodels•Smarttechnologyintegrationforimprovingoperationalefficiency•Achievinga“TotalHotel”RevenueManagementStrategy

Food Services•Creating,launchingandrevivingrestaurantconcepts•RegionalexpansionstrategiesforF&Bbrands•Menuengineeringandnewtrends•ROIopportunitiesininnovativeoutsourcingofculinarypreparations•Sustainablekitchenspacedesign

Food Manufacturing• Updates on regional Food Safety Legal Framework and its impact onbusinesses• Understanding new contaminants and implementing food traceabilitymeasure to avoid food safety breaches•Techniquesinmassfoodtraceabilitycampaigns•Removingvulnerablelinksinyourfoodsupplychain.

In addition, keynote addresses from leading international experts such as CBRE Hotels, Cushman & Wakefield, InterContinental Hotels Group, Jumeirah Hotels Group, METIER 3 Architects, Panorama Group, Pullman Hotels & Resorts, to name a few, will speak on a number of key issues affecting the industry including:

•Thechangingdemographicsandtrendsinhospitalitydevelopment•SouthEastAsiahospitalityinvestmentclimate•TheroleofregionalstakeholdersindeliveringasafeandsustainableF&Bindustry

The programme will also include a number of panel discussions on exciting food and hospitality topics such as:•Identifyingthenexthospitalityinvestmentdestinations•Majorinnovationsthatwillshapeguestacquisitionandretentionstrategies•HowareInternationalandAsianhoteliers,andOTAsadaptingtocompetein a crowded market•FuturetrendsinF&Binnovationanddevelopment

To complement the international conference programme, five new

workshops and two site visits have been incorporated into the 2016 agenda, ensuring an unparalleled learning environment for delegates.

Mr. Ishak Chandra, CEO - Strategic Development and Services at Sinar Mas Land comments, “As we move into 2016, we expect the hospitality industry to experience significant growth, development and brand expansion across the Asia Pacific region. Despite some potential challenges such as geopolitical instability and fluctuating economic growth – the industry is thriving with exciting investment opportunities in many geographies across the region. FHA2016 International Conference and more specifically, the Hospitality Investors Think-Tank panel discussion on Wednesday 13 April will discuss these opportunities and is a must attend event for those looking to invest in the region.”

More than 500 trade attendees, from hotels and resorts, food services, food manufacturers and solution providers, attended the FHA2014 International Conference. These included delegates from the Agri-Food & Veterinary Authority of Singapore, Alfa Land Group, Durban ICC, Mandarin Orchard Singapore, Mintel, Omakase Burger, PT. Surya Mutiara Kencana Pratama, Southern Airports Services Company, Registrar Corp, The Henry Hotel and many others.

“Being in the hotel industry for several years has taught me that constant update and innovation is the only way to be sustainable in the market. This conference has given me the insights and trends that I am looking for. Good line-up of topics and speakers!” said Ms. Libby Federico, Director of Sales and Marketing of The Pearl Manila Hotel, FHA2014 International Conference delegate.

FHA2016 International Conference at a glance:

Date: 12 – 14 April 2016

(Tuesday – Thursday)

Venue: Singapore Expo

Admission: Registered delegates only

Registration: http://www.foodnhotelasia.com/

conference/conference-registration/


Tourism Australia and China Southern Airlines will extend their existing strategic partnership agreement, committing a further A$4.2 million for cooperative marketing.

This extended agreement was signed today in Parliament House, Canberra by Tourism Australia Managing Director John O’Sullivan and China Southern Airlines President Mr Tan Wangeng in the presence of President Xi Jinping and Prime Minister Abbott.

The agreement will jointly fund a range of tourism campaigns and promotional activities in Australia’s fastest growing and most valuable inbound market, China.

Tourism Australia and China Southern Airlines, together with State and Territory tourism partners, will work to build demand on existing services under the ‘There’s nothing like Australia’ banner.

Mr Tan said that Australia is the most important strategic market for China Southern Airlines.

“In recent years, China Southern has continued to consolidate

Tourism Australia and China Southern continue partnership

its position as the largest air carrier in the China-Australia marketplace, with ever-growing brand influence.

“We are very satisfied with what we have achieved and have full confidence in the future prospects of the China-Australia marketplace.

“We will continue to increase capacity in this market, enhance route profitability and hub support as well as in-flight and ground services, in a bid to increase the influence of our Guangzhou hub and the Canton Route throughout the Australian marketplace, thus making greater contributions to the bilateral cooperation and exchanges between China and Australia.”

Mr O’Sullivan said support from China Southern Airlines for the

long running, successful ‘There’s nothing like Australia’ campaign will help deliver substantial results for Australian tourism.

“China Southern is the largest airline in China and its Guangzhou base will be very important as Australia targets the ‘Tier 1’ cities of Beijing, Shanghai, Guangzhou and Shenzhen, plus the ‘Tier 2’ cities of Nanjing, Hangzhou, Qingdao, Chengdu and Chongqing.

“The return of the A380 aircraft to the Guangzhou-Sydney route from December to February is also another vote of confidence in the market and will help meet demand for travel into Australia from China over summer.

“China Southern is the leading carrier on the China-Australia route, carrying 22 per cent of all Chinese tourists into Australia in the year ended September 2015. In the past five years, the airline has increased its capacity by more than five hundred per cent to Australia opening up direct access between China and Sydney, Brisbane, Melbourne and Perth.

“Asia continues to be a powerhouse for Australian tourism. As the leading carrier out of China, China Southern Airlines is a critical airline partner for us as we seek to drive further growth in our international arrivals,” he said.

There were 792150 visitors from China in the 12 months to 30 September 2015, an annual increase of 11.75 per cent. Figures recently released by Tourism Australia suggest that annual spending by Chinese visitors to Australia could rise to A$13 billion annually by 2020.



ravilor Bonamat has been around since 1948. The company and brand are

well-known for its reliable, safe and long-lasting products. Peter Kaas, Sales

Manager of the area Asia-Pacific, highlights some interesting facts: “Bravilor

Bonamat not only supplies coffee equipment and hot water machines,

we manufacture them as well at our headquarters in the Netherlands.

We have our own production facilities with state-of-the-art machineries

e.g. for processes such as laser cutting, robotic welding and injection

moulding. The Quality department is just around the corner to control

the material, processes, semi and finished products. We even have skilled

quality testers with special tools absorbed into the production lines. I

Bravilor Bonamat: a proud Dutch family enterprise

can proudly say that every single

machine is thoroughly tested

before it leaves our warehouse!”

Many customers know our classic

filter coffee machines. However,

nowadays we are a one-stop

shop. We offer a wide range of

professional beverage machines for

coffee and hot water in particular.

As every segment —hotels,

Esprecious fully automatic espresso machine

B

restaurants, convenience stores,

public areas, hospitals, leisure—

has different demands we offer

all kinds of products to fulfil our

customer’s wishes. The B-series

for example are high-volume

machines that brew up to 80L of

filter coffee. The high-end coffee

machines, such as the Esprecious

and FreshGround, feature front-

of-house design, user-friendly

touchscreen control and colourful

lighting. The machines are made

of high-quality materials to serve

delicious coffees for years to

come.

In addition to the Bravilor Bonamat

branded machines we also

develop and manufacture as an

Original Equipment Manufacturer

100% quality control

Bravilor Bonamat headquarters in the Netherlands

for third parties.

Visit our website www.bravilor.com for more information or call +31 (0)72 575 1751.



Queues are very long when canteens serve schnitzel and French fries for lunch

– still the favourite dish in German canteens. Another classic on plates in Germany – fish fingers. Every German eats around 23 of them a year. What do these dishes have in common? In canteen kitchens schnitzel, French fries and fish fingers are usually deep-fried. Küppersbusch food service equipment has done justice to this trend for a long time. For 45 years now, Küppersbusch has been producing all kinds of deep-fat fryers giving the company unique expertise when it comes to deep-frying, from single-basin CombiLine 750 deep-fat fryers with a useable filling capacity of 6.5 litres to automatic deep fryers producing up to 190 kg of French fries in an hour.

“Nowadays it has become popular to cook French fries, schnitzel and co. in convection ovens. This is possible of course. But it takes authentic cooking methods to achieve authentic taste experiences. This means that deep-fried food will only be really delicious when it is actually deep fried,” says Managing Director Marc-Oliver Schneider. This is why the majority of catering, hotel and institutional food facilities are still using deep-fat fryers.

Modular deep-frying technologyKüppersbusch offers single-basin

No-Compromise Deep-Fat FryingKüppersbusch: THE deep-fry expert for 45 years

and dual-basin deep-fat fryers in installation depths of 750 mm and 850 in order to cater for all the modern professional cooking sectors. In its CombiLine – the series for small and medium-sized catering and hotel facilities – Küppersbusch produces single-basin and dual-basin deep-fat fryers with an equipment depth of 750 mm. “We have the PremiumLine single-basin and dual-basin deep-fat fryers with an equipment depth of 850 mm as well as large deep-fat fryers equipped with a sliding basket (650 x 435 x 180 mm) and a discharge chute in our portfolio for large kitchens in restaurants and hotels and for canteen kitchens in institutional food facilities. These fryers eject the fried food direct into a GN container which can immediately be sent to the serving counter,” says Marc-Oliver Schneider, “We can of course also put several large-deep-fat fryers next to one another and join them to result in proper deep-fryer lines.”

Deep-frying stationKüppersbusch is making the deep-frying process even more convenient with its new deep-frying station. At an equipment depth of 850 mm, deep-frying station fittings include extras such as electronic touch controls KCI – KüppersbuschCookingIntelligence. “Individual symbols give operators a choice of a total of 18 fully-automatic deep-frying programs. Cooks choose a program and

can concentrate on other more important tasks while the deep-frying process is in operation. Because: the deep-frying station stops the cooking process automatically once the program has ended,” Marc-Oliver Schneider says. An automatic lifting and lowering device lifts the fried food out of the basin when the program has been completed to guarantee that food is consistently deep-fried. The deep-frying station is also equipped with a 2-step fat filtration system, so fat can be used longer. “This considerably reduces costs and secures sustainable work processes,” says Schneider.

Automatic deep-fat fryerKüppersbusch also has the ideal solution for refectories and large staff canteens, where several hundred kilograms of French fries, schnitzel and co. are deep-fried every day. Large quantities can be produced in a very short time with the EFA 040 automatic deep-fat fryers. “Our automatic deep-fat fryer can handle up to 410 pork-escalopes, 190 kg of French fries – more than 1,000 portions – or 500 bread-crumbed fish fillets in an hour. This means that one EFA 040 automatic deep-fat fryer replaces approx. nine individual deep-fat fryers. And only one person is needed to operate it. This is real efficiency,” Marc-Oliver Schneider explains.

Küppersbusch Food Service Equipment:Reliable equipment for professional

kitchens “Made in Germany”Leave out the unnecessary, perfect what is important. This is how professionals think and so this is how Küppersbusch thinks too. Küppersbusch has produced sound, reliable equipment for professional kitchens at its operation in Gelsenkirchen, Germany, since 1875. Food service equipment that cooks can rely on – without a lot of frills and knick-knacks.

Restaurants, cafés, hotel kitchens, staff canteens, hospitals, dining halls or airline catering services – Küppersbusch Food Service Equipment has the right solution for the needs of professionals. The Küppersbusch product portfolio covers everything from modular cooking technology with equipment depths of 750 and 850 mm (CombiLine 750 & PremiumLine 850) to individual range systems with an all-in-one worktop (PalmariumPure, PalmariumStyle & PalmariumMobile) and combined steamer cookers (ConvectAir+, ConvectAirS, ConvectAir2way), mixer kettles and automatic cookers.

In addition to an in-house stock of spare parts with a delivery service, Küppersbusch also has its own factory service department which operates throughout Germany. Besides catering for its home market in Germany, the company with a long tradition has its main international focus on Europe, the Middle East and Far East, and Africa.For more information: www.kueppersbusch.com


Mandarin Oriental Hotel Group was again honoured in the annual “World’s Best Hotels” rankings in Institutional Investor magazine. Mandarin Oriental, Tokyo took the coveted number one spot, as ‘Best Hotel in the World’ as well as the ‘Best Hotel in Asia’. The survey rated hotels on a scale of zero to 100. Conveniently located in Nihonbashi, with a birds-eye view of the city skyline, Mandarin Oriental, Tokyo was given a perfect 100, an outstanding achievement. Institutional Investor’s exclusive rankings of the Top 100 hotels are determined by scores from an elite group of voters – CEOs and other senior executives from the U.S., Asia and Europe. Respondents were asked to rate hotels on rooms, service, food/dining, location and overall design. The recognition awarded to Mandarin Oriental properties in this prestigious publication, is a testament to the Group’s continued commitment to excellence.

A further 13 Mandarin Oriental properties ranked in the Top 100 list: Mandarin Oriental, Bangkok, Mandarin Oriental, Hong Kong,The Landmark Mandarin Oriental, Hong Kong, Mandarin Oriental, Kuala Lumpur, Mandarin Oriental, Singapore, Mandarin Oriental, Taipei, Mandarin Oriental Hyde Park, London, Hotel Ritz Madrid, Mandarin Oriental, Munich, Mandarin Oriental, Boston, Mandarin Oriental, Miami, Mandarin Oriental, New York, Mandarin Oriental, Washington DC.To book a stay at one of the Group’s award-winning hotels, visit

www.mandarinoriental.com

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts andresidences. Having grown from a well-respected Asian hotel company into a global brand, the Group now operates, or has under development, 47 hotels representing 11,000 rooms in 25 countries, with 21 hotels in Asia, 10 in The Americas and 16 in Europe, Middle East and North Africa. In addition, the Group operates or has under development, 17 Residences at Mandarin Oriental connected to its properties.

MANDARIN ORIENTAL, TOKYO ATTAINS #1 RANKING IN INSTITUTIONAL INVESTOR’S 2015 ‘WORLD’S BEST HOTELS’A record 14 properties from Mandarin Oriental Hotel Group ranked in the Top 100 list. Mandarin Oriental, Tokyo awarded #1 ranking in the world.


Ever since his childhood in the Loiret, Christophe Moret has had a deep attachment to freshly grown produce.

“My passion for vegetables comes from my grandparents, who were market gardeners. I have wonderful memories of fresh spring vegetables bursting with life! Eating raw, crunchy beans and peas straight from the vegetable garden,” Chef Moret said.

Appreciative of such culinary delights, he quickly learned how to cook. Wednesdays spent making clafoutis, cakes and pies progressed naturally to the secondary catering school in Blois, followed by an apprenticeship in starred establishments in Gien and the Haut-Rhin. In 1988, his discovery of the South of France was a revelation.

“I had the good fortune to work with three amazing chefs: Bruno Cirino, Jacques Maximin and, of course, Alain Ducasse. At the Grand Hotel in Saint-Jean-de-Luz, Bruno Cirino would go the market every day in the Spanish Basque country and bring back live fish. Sometimes, we would have a sea bass swimming among the lobsters in the restaurant’s tank,” the chef said.

find in Bali, or authentic Tandoori Chicken Wings,” Chef Moret said of the experience.

For five years, he practised an innovative blend of ethnic cuisine at Spoon. Wok dishes required precisely cut, carefully seasoned ingredients lightly cooked to perfection. In 2003, he took charge of the Alain Ducasse Restaurant at the Plaza Athénée.

“This was a great honour, like being made the guardian of a temple, and I had to make sure that I kept the three stars.”

The desire to cook under his own name led him to Lasserre, a true Parisian institution, in 2010.

Chef Moret now proposes his inspired cuisine at Shangri-La Hotel, Paris as executive chef. Behind the valour of the former flanker for Orléans Rugby Club is a desire to express himself through a very carefully prepared elegant cuisine.

“A total commitment, giving a large

part of myself to my cooking every day, is the path I have chosen. I am here to offer every customer a unique experience in our restaurants,” the chef said.

In addition to L’Abeille, a one-star French restaurant offering gourmet cuisine, Shang Palace, the only Cantonese restaurant in France to have been awarded a star, and La Bauhinia serving both French and Asian cuisines, Chef Moret orchestrates all of the hotel’s culinary offerings, from the menus for the meeting rooms (850 m²) to the room service menu.

“This exceptional chef won me over with his strong culinary personality, his formidable technical skill and his open-minded attitude. He shares the values of Shangri-La Hotel, Paris, namely, respect, courtesy, sincerity and humility. With Christophe Moret, a new chapter begins in the history of this hotel that is destined to shine in the world of French gourmet cuisine,” said Stefan Bollhalder, the hotel’s general manager.

Shangri-La Hotel, Paris introduces Executive Chef Christophe Moret

Having been made chef de partie at Château Eza, Chef Moret joined another genius at the stove, Jacques Maximin, the following year.“It was there that I learned about organisation and presentation within a brigade of 25 chefs,” Chef Moret said.

His dream came true in 1990, when he went to work at Le Louis XV, which had just won its third Michelin star.

“Alain Ducasse has the ability to soak up different cultures from all over the world. And he passed this insatiable curiosity on to me,” the chef said.

Convinced that Paris represented an essential stage in his career, Chef Moret rejoined Bruno Cirino at the Royal Monceau, where he was responsible for banquets. Having added this extra string to his bow, he then went to 59 Poincaré and had “a very formative experience”, before taking on a new challenge, now with the title of head chef: the opening of Spoon, Food & Wine and offering Parisians a multi-ethnic cuisine.

“This represented a huge challenge: we had to be capable of producing a perfect Satay, just as you would

Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages nearly 90 hotels under the Shangri-La brand with a room inventory of over 37,000. Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services. Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Mauritius, Myanmar, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom. The group has a substantial development pipeline with upcoming projects in Mainland China, Hong Kong, India, Mongolia, Myanmar, Philippines, Singapore, Qatar and Sri Lanka. For more information and reservations, please contact a travel professional or access the website at www.shangri-la.com.



Chinese tourists are expected to make 2.8 billion trips during the annual Spring Festival which follows the New Year celebrations from 19 February and they are increasingly opting for international

destinations, with 60% of Chinese tourists intending to go abroad.

According to China’s Ministry of Transport, a total of 2.8 billion trips are expected to be made by Chinese people during the Spring Festival travel rush this year, 3.4 percent higher than the previous year. The China Tourism Academy estimates that about 60% of Chinese tourists intend to go abroad this year.

Thousands of Chinese travel in groups and Kuoni Group Travel Experts are helping them explore Europe for Spring Festival this year. France is their top destination, followed closely by Italy. Switzerland, Germany and Spain complete the top five most popular destinations for China’s group travellers this year.

GTA, a brand serving fully independent travel (FIT) businesses, reports that Thailand is the number one choice for Chinese tourists heading abroad for Spring Festival this year, helped by pent up demand after a tumultuous year for the destination. Independent travellers are booking closer to home this year with Hong Kong and Singapore following Thailand. Italy is the only European destination to make it into the top five, after Australia.

Chinese head abroad for annual Spring Festival

Marriott selects Bittel’s Jacob Jensen Designer Series phones for AC Hotels

Bittel’s new JACOB JENSEN™ HT series trimline guestroom phone has been chosen as a standard for the U.S. launch of the urban lifestyle brand AC Hotels by Marriott.

The first AC Hotels by Marriott opened in New Orleans last year, at the Cotton Exchange Building and features the Bittel HT20 phone. The AC Hotels by Marriott Kansas City (Mo.) Westport will follow suit when it opens next month, and installations will continue at properties in Miami and Chicago early this year. More than 30 AC Hotels by Marriott are scheduled to open within the next three years throughout the U.S. and Latin America, and each will feature the Bittel JACOB JENSEN™ HT series phone.

With an emphasis on style and a small footprint at the bedside, the JACOB JENSENô by Bittel series is everything that designers of AC Hotels by Marriott wanted and more.

“When a lifestyle brand such as AC Hotels by Marriott selects a product based on its design merit, it speaks volumes,” said Joe Zhang, Bittel CEO. “The JACOB JENSENô by Bittel series is ideal for design-conscious hotel brands. AC Hotels by Marriott was created by Spanish Hotelier Antonio Catalan and inspired by the runways and fashion houses of Milan. Each guestroom features simple, clean and crisp lines, sophisticated European style and a distinctly urban feel. Likewise the HT20 guestroom phone, which was created by a Danish design powerhouse, features a simple, clean design with crisp lines. This modern unit is so streamlined, that it contains the keypad within the handset.”

Designed specifically for the hotel space, JACOB JENSEN™ HT20 was originally developed in Denmark through a close partnership between Bell Xpress A/S and the Jacob Jensen Design Studio. As of May, Bittel has been named the exclusive manufacturer for the hospitality market.


Building on the success of the recent China-Australia Free Trade Agreement (ChAFTA) in securing greater opportunities – both at home and abroad – for the local tourism sector, Mr Robb

said the ‘Attracting Business Events to Australia’ initiative, will further enhance Australia’s thriving tourism market.

“Business events in Australia have a global reputation for being first-class, stellar events; they’re extremely important in terms of promoting Australia to the world,” Mr Robb said.

“They showcase Australia’s business capabilities, foster trade and investment outcomes, facilitate stronger people-to-people links and make a significant contribution to our economy.”

‘Attracting Business Events to Australia’ sets out a framework for the Australian Government – through Austrade and Tourism Australia – to work with industry during the bidding and event-delivery process.

Under the new framework, Austrade will coordinate ministerial support for an event and will organise onshore and offshore promotion, while Tourism Australia will partner with industry to provide marketing and promotional materials.

“This new framework demonstrates the common sense

approach this Government has taken to the tourism portfolio, by moving it under the trade umbrella; allowing closer alignment between the work done by Austrade – our export promotion agency – and Tourism Australia,” Mr Robb said.

“The high-yield economic benefits of hosting business events – not just for the tourism sector but for the wider community – are key contributors to the Government’s economic diplomacy agenda, and are highly effective vehicles for driving industry growth, which is in keeping with the Government’s trade and investment priority areas.”

With the tourism sector already worth more than $13 billion a year, Mr Robb said this new initiative will make a significant contribution to the Tourism 2020 goal, of increasing overnight visitor expenditure to between $115 billion and $140 billion by the year 2020.

The Deloitte Access Economics report: ‘Australia’s International Business Events Sector – 2014’ further highlights the synergies between the international business events industry and the strategic imperatives of the Government

Australia open for Business Eventsincluding:

Building a stronger, more productive and more diverse economy;Delivering more growth from Asia;Building a diverse, world-class 5-pillar economy; andDelivering stronger and better communities.Australian Convention Bureaux play a critical role in securing international business events for Australia. Under this new framework they will serve as the first point of contact for event organisers – and the broader business events sector – who are seeking Austrade and Tourism Australia support.

President of the Association of Australian Convention Bureaux, Lyn Lewis-Smith, welcomed the collaborative approach being adopted by the Federal Government, Tourism Australia and Austrade, saying that it was vital all agencies and governments – both state and federal – work together to attract the world’s leading business events.

“The benefits to the Australian economy of winning and hosting international business events are felt long after the last delegate leaves the country,” Ms Lewis-Smith said.

Minister for Trade and Investment Andrew Robb has launched a new initiative to attract more international business events to Australian shores.


Anantara Hua Hin Resort & Spa is among the most luxurious Hua Hin hotels, designed in the style of an ancient Thai village right beside the beach. Lush tropical gardens surround the hotel, inviting you to spend your hours outdoors, while in the rooms and suites you’ll find all the amenities you need for an idyllic romantic vacation.

The resort offers a range of superior facilities including a beachside swimming pool, tennis courts, cookery school and a choice of glorious dining options of various world cuisines to create the perfect romantic vacation. Embrace the spirit of seaside luxury in this ancient royal playground at Anantara Hua Hin.

Anantara Privileges for Club Lagoon Rooms and Anantara SuitesDesigned with unrivalled luxury and choice in mind, a stay in one of our Club Lagoon Rooms or Anantara Suites is a truly indulgent experience.

• Exclusive Access to Private Lagoon Pool & Bar* • Private Appointment with Chief Experience Guru • Anantara Spa - The More You Go The More You Save • ‘Good Night’ Surprise • Complimentary Internet Access • International Breakfast News • Breakfast Wherever You Wish • Complimentary Afternoon Tea / Drinks at Lagoon Bar • Daily Morning Yoga • Personalised In-room Check-in • Complimentary shuttle to town • Late check-out of 4:00 pm

* As the Lagoon Pool & Bar is a quiet relaxation zone, we politely request that all guests are considerate of noise disturbance to others.

Anantara Hua Hin key features:• 187 rooms and suites • Anantara Spa • Bill Bensley designed landscape gardens • Private lagoon pool for Lagoon Room and Anantara Suite guestsSpice Spoons – Anantara cooking school • Baan Thalia (Italian cuisine)Sai Thong (fresh seafood, barbeque, Thai favourites) • Rim Nam (traditional Thai and Thai fusion cuisine) • Golf at a choice of world-class courses • Elephant trekking • Mountain biking

Anantara Hua Hin implements its commitment to protecting the environment and preserving local culture through education, innovation and empowerment in our adherence to the requirements of Green Globe standards. The hotel doesn’t allow pets in its premises.

For more details, please contact: Anantara Hua Hin Resort & Spa, 43/1 Phetkasem Beach Road Hua Hin 77110, Thailand, Tel: +66 32 520 250; Fax: +66 32 520 259Email: [email protected]

ANANTARA HUA HIN RESORT & SPA, Thailand

Indulge in a luxury Thailand holiday directly on the beachfront of the sleepy royal seaside town of Hua Hin with Anantara Hua Hin Resort & Spa. Tee off at sunrise on one of the area’s many great golf courses. Take an age old Thai massage surrounded by beautiful gardens at Anantara Spa. Explore the nearby open-air palaces before retreating to the stylish Thai interior of your private suite.


Anantara Hua Hin Resort

34 | January-February 2016 | Hotels & Culinary ASIA24

Ideally located in the heart of the ‘City of Angels’, it sits opposite historic Lumpini Park with its

broad boulevards and expanse of lakes. The hotel is adjacent to both sky train (BTS) and subway (MRT) systems within easy proximity to major business, shopping and entertainment centres.

Dusit Thani’s 517 rooms and suites are sumptuously appointed with distinctive Thai inspiration and well-designed facilities. The ‘Dusit Room’ offer 60 square metres with a separate bedroom, living area and larger bathroom, the ‘Thai Heritage Suites’ are each inspired by the characters and touches of ancient Thai cities.

Complementing the excellent accommodation is an unrivalled choice of six signature dining experiences, whilst the Devarana Spa and DFiT offer state-of-perfection facilities ready to help you wind down or wind up.

Just 24 km Bangkok Survarnabhumi International Airport and 3 km from the Hualamphong Railway Station, the hotel offer 517 guestrooms and suites with décor and furnishing in an elegant Thai design with full use of traditional materials made of silk and teakwood. The hotel offers following facilities in room: • Air-conditioning • Alarm clock • Cable television with free in-house movies/world news • Direct dial telephone with voice mail • Full sprinkler system and heat detectors in each room and throughout the hotel • High speed and mobile internet • Hairdryer (Electricity 220 V.) • Mini bar • Private safe • Pay

DUSIT THANI BANGKOK – A Deluxe Five Star Hotel in the Heart of Bangkok


TV / movies / radio • Tea/Coffee making facility

Following are other facilities and services that the hotel offers: • Butler service on call for club benefits • 24-hour Room service • Barber shop and beauty salon • Baby-sitting service • Conference and banqueting rooms (2 Ballrooms, 10 Meeting Rooms) • Concierge • Currency exchange• Daily newspapers and magazines (both local &

international) • Dusit Club - Executive Business Centre with private board room (10 –14 persons) • Gift shop• In-house shopping arcade • Laundry & valet service• Limousine & Transportation Services • Private office for rent • Round trip daily transportation services with Dusit Sprinter from Dusit Thani Bangkok to Dusit Thani Hua Hin or Dusit Thani Pattaya • Safety box at Front Desk • Tour counter • Wireless internet connection in hotel public area Further, Dusit Thani, Bangkok offers cuisines in its various restaurants and bars, like Pacific Coastal Cuisine, Modern Contemporary Thai, American Steak House, Cantonese, International, Vietnamese, Pastries & Cakes, Drinks & Snacks, Drinks & Snacks, Japanese in its restaurants and bars viz: - 22 Kitchen & Bar, Benjarong, Hamilton’s Steak House, The Mayflower, The Pavilion, Thien Duong, Dusit Gourmet, Benjarong Terrace, Lobby Lounge, Shogun (Concessionaire)

The hotel also offers the following recreation facilities: • Outdoor swimming pool with sun deck • DFiT Fitness Studio with complete state-of-the art fitness equipments, aerobic studio, steam room, sauna and yoga • Devarana Spa • Library 1918

The hotel is also capable to hold corporate meetings and conventions, get togethers, marriage funuctions etc. in its various halls ranging from 24 sqm upto 978 sqm.

For reservations, please contact: Dusit Thani Bangkok, 946 Rama IV Road, Bangkok 10500, Thailand, Tel: +66 (0) 2200 9000; Fax: +66 (0) 2236 6400; E-mail: [email protected], Web Site: www.dusit.com/dtbk


Wireless internet access is also included in the lounge. At the heart of Bangkok’s business and shopping areas, Tower Club at lebua is located

on the corner of Charoen Krung and Silom roads, within minutes from booming nightlife, just a short stroll from the venerable Chao Phraya River and less than 40-minutes from both Suvarnabhumi International Airport and Don Muang Airport.

Luxury Sky High Suite Accommodations One, two and three-bedroom well-appointed suites, ranging from 710 sq. ft. to 2,850 sq. ft., offer warm and contemporary decor accented by hardwood floors and honey beige and light brown furnishings. Suite balconies provide breathtaking panoramic views overlooking Bangkok city’s River of Kings. Complimentary mini bar, internet access, luxurious bath amenities, kitchenette, 24-hour room service, washer and dryer (select units) and a Nespresso Coffee Machine are available in the suites. Valet Parking and a complimentary shuttle bus to Bangkok’s Sky Train are also included in the nightly rate.

The hotel’s signature Hangover Suite, which hosted the cast of The Hangover Part lion the day while they were filming at the hotel, offers a modern and stylish design comprised of three spacious bedrooms, two full size bathrooms, one guest bathroom, a fully equipped kitchen, separate dining and

Tower Club at lebua Bangkok’s Luxury Executive All-Suite & All-Club Hotel

Offering breathtaking views of Bangkok and the Chao Phraya River, Tower Club at lebua is the only luxury executive all-suite and all-club hotel in Thailand’s capital city. Located on the 51st to 59th floors all 221 suites offer balconies, Finesse mattresses, 330 thread count linen, down feather pillows, and more. At Tower Club Lounge, the hotel’s private executive lounge on 52nd floor, guests receive unlimited privileges, from complimentary continental breakfast, light lunch buffet and afternoon high-tea to complimentary canapes and alcoholic and nonalcoholic drinks from 6:00-18:00.


living spaces, and four separate balconies with views of the Bangkok skyline and Chao Phraya River.

Gourmet Innovative Cuisine A collection of restaurants and bars atop Tower Club at Iebua, The Dome offers an exquisite selection of restaurants and bars from Mediterranean and Innovative European to Modern Asian cuisine.

Dining options include: Sirocco, the world’s highest open air restaurant, offering refined Mediterranean cuisine; Breeze, highlighted by USA Today as one of the world’s “10 most cutting edge restaurants,” showcasing authentic Asian cuisine, progressively presented; and Mezzaluna, lebua’s signature fine dining restaurant, serving modern innovative cuisine. Room service from The Dome Restaurants and private meals’ cooked in suite by The Dome Chef are offered for Tower Club guests. A modern lounge serving innovative cocktails and premium liquor, Distil also features resident DJs, a specialty Cigar Terrace and unique Oyster Bar, where fresh oysters are flown in twice weekly from the USA and France

as well as fresh sushi and sashimi from Japan and Iranian Caviar. A highlight of Bangkok’s nightlife scene, Sky Bar’s inspired cocktails, striking atmosphere and spectacular views from the 63rd have caused it to be named lithe most stunning rooftop bar you’ll ever see” by The New York Times.

Additional food and beverage outlets include lebua Lounge; Ocean 52, a sophisticated lounge of imported wines and unusual Asian blends, ideal for business meetings; and, the poolside Cafe Mozu, an all-day dining area featuring a wide variety of more than 120 international items for the breakfast.

Meetings & Events Tower Club at lebua offers the most obvious choices in events excellence with a wide range of

fully-serviced conference rooms for groups up to 800. Sweeping views, outstanding technological infrastructure and gourmet cuisine catered from premium restaurants at The Dome at lebua, ensure that events, be it wedding, meetings, gala dinners, press conferences or product launches, will be unmatched elsewhere. In addition, a Business Center is fully-equipped with office facilities, broadband Internet connectivity, message, mail, postal services, and meeting rooms of varying sizes.

Crowning Tower Club at lebua on the 67th floor, The State Room boasts an unbroken chain of floor-to ceiling windows and provides stunning 360 degree panoramic views of the city and the majestic River. The total area of 650 square meters can be adaptable to 7


function styles including cocktail, sit-down set menu, sit-down buffet, classroom, theatre, U-shape and boardroom. With the capacity to accommodate up to 800 guests, The Pundarika Grand Ballroom comprises of three spacious function rooms - Angarika Ballroom, Padmini Ballroom and Pushkara Ballroom, each of which range from 2,600 sq. ft. to 11,000 sq. ft. Designs merge classic elements with traditional details and contemporary furniture. A blend of light and warm color schemes with accents in champagne gold, deep purple and crystal whites lend grace and sophistication. A gigantic crystal chandelier takes center-stage at the atrium while winding staircases mirror the imperial grandeur of European palaces.

Spa & Wellness Four massage rooms offer a range of massage treatments, such as the traditional Thai massage, Oriental foot massage, relaxation massage, back and shoulder deep massage, Thai foot massage, Recovery Express massage and lebua Signature massage to ease away the tension of stressful life. In addition, Tower Club at lebua offers in-suite spa with relaxed and cozy setup for guests who prefer privacy and convenience.

The open-air swimming pool winding around the far corner of the M floor promises privacy and deep relaxation

with Jacuzzi jet nozzles around the edges that lightly ease the pressure points. A separate sauna and steam room adds to the oasis of tranquility that our guests aspire at the end of the day or even throughout the day. Overlooking the pool at the M Floor, the fitness center offers a broad range of up-to-date fitness gear, from cardiovascular and resistance machines to free weights and dumbbells.


About Iebua Hotels & Resorts

lebua Hotels and Resorts is a growing international luxury brand that operates distinctive hotels, fine restaurants and bars. Led by visionary CEO Deepak Ohri, Bangkok-based lebua takes a unique approach to hospitality that aspires to tap into a deeper level of exchange with guests to create emotional connections. lebua’s award-wining lodging collection includes Bangkok’s best-performing luxury hotels (Tower Club at lebua and lebua at State Tower), and three boutique hotels in India (Devi Garh by lebua, Udaipur; lebua Resort, Jaipur; and lebua Lodge at Amer, Jaipur). The Dome at lebua, the group’s collection of restaurants and bars atop its Bangkok hotels, include Sirocco, the world’s highest open air restaurant, designated ‘2011-2013: HAPA Restaurant of the Year’ by the Hospitality Asia Platinum Awards; Sky Bar, named “the most stunning rooftop bar you’ll ever see” by The New York Times in 2013; Breeze, highlighted by USA Today as one of the world’s “10 most cutting-edge restaurants” in 2014; and Mezzaluna, honored as a ‘Foodie Top 100’ fine-dining mecca in 2013. lebua is expanding its dining concepts to Europe through a strategic partnership with Steigenberger Hotel Group, starting with the 2015 opening of Breeze in Frankfurt, Germany, and is exploring hotel management contracts in city and resort destinations worldwide.

For more information, visit www.lebua.com or www.facebookcomllebua, or follow @lebuahotels on Twitter or @lebuaHotelsResorts on Instagram.

State Tower, 1055 Silom Road, Bangrak, Bangkok 10500 Thailand, T: +66 (0) 26249999 F: +66 (0) 26249998 [email protected] www.lebua.com


Deepak Ohri, a name that has become synonymous with the ‘luxury experience’, joined lebua at its inception in 2003 and has not only brought the vision of the brand to reality but expanded this vision

across continents with several of the world’s finest five-star hotels, restaurants and bars.

Mr. Ohri introduced The Dome at lebua, Bangkok’s preeminent culinary destination, which includes Sirocco (the world’s highest open air restaurant), Sky Bar (named “the most stunning rooftop bar you’ll ever see” by The New York Times in 2013), Breeze (highlighted by USA Today as one of the world’s “10 most cutting-edge restaurants” in 2014); and Mezzaluna (honored as a ‘Foodie Top 100’ fine-dining mecca in 2013).

In 2006, Mr. Ohri rechristened the Meritus Hotel as the all-suite lebua at State Tower, launching lebua Hotels and Resorts. Today, lebua’s award-wining lodging collection includes Bangkok’s best-performing luxury hotels (Tower Club at lebua and lebua at State Tower), three magnificent properties in India (Devi Garh by lebua, Udaipur; lebua Resort, Jaipur: and lebua Lodge at Amer, Jaipur), and an exclusive property in New Zealand (Lake Okareka Lodge by lebua).

Recently, Mr. Ohri announced the expansion of lebua’s dining concepts to Europe through a strategic partnership with Steigenberger Hotel Group, starting with the 2015 launch of the restaurant Breeze in Frankfurt, Germany.

Drawing on a unique vision of hospitality that aspires to tap into a deeper level of exchange with guests and create lasting emotional connections, and supported by a career that includes operational and executive roles with companies such as Kempinski Hotels and Taj Hotels Resorts and Palaces, Mr. Ohri is recognized as an innovative industry leader, making him a sought-after speaker on luxury and strategy at international conferences and lecturer at leading business schools such as the Indian Institute of Management Bangalore, the Indian School of Business Hyderabad, INSEAD, the Kellogg School of Management at Northwestern University, and Harvard Business School.

Mr. Ohri was invited to speak at the prestigious Forbes Global CEO Conference in Singapore (2008) and in Kuala Lumpur (2009), and has spoken at other notable events including the Financial Times Business of Luxury Summit in Los Angeles (2010) and in Lausanne (2011); the Real Estate Funds and Emerging Markets Conference in New York (2011); the World Travel and Tourism Council (WTCC) Global Summit in Abu Dhabi (2013); the Asia Pacific Hotel Development Conference in Bangkok (2013); the WTCC Asia Summit in Seoul (2013); the Resort Development and Hospitality Conference in Dubai (2014); and the Luxury Hospitality Conference in Athens (2014).

Mr. Ohri is a three-time recipient of both the Most Enterprising

Entrepreneur Award (2008 to 2010) by the Hospitality Asia Platinum Awards and The Best in Asia: Entrepreneur of the Year Award (2011 to 2013). Mr. Ohri’s contribution to the hospitality industry was recognized with the Achiever and Leaders Award by the Indira Group of Institutes endorsed by CMO Asia and the Asian Confederation of Business (2012) and most recently with the Thought Leaders Award for Innovation in Hospitality from the Stars of the Industry Group (2013).

Mr. Ohri is a member of the World Travel and Tourism Council and also serves on the advisory board of Singapore’s Cornell-Nanyang Institute of Hospitality Management.

Under Mr. Ohri’s leadership, lebua has garnered countless international awards, most recently the World’s Leading All-Suite Hotel Award by the World Travel Awards (2013); Top 10 Hotel in Thailand by the Conde Nast Traveler Readers’ Choice Awards (2013); One of the World’s 500 Best Hotels by Travel + Leisure (2013); the Travelers’ Choice Award by TripAdvisor (2013); Restaurant of the Year by the Hospitality Asia Platinum Awards (2011 to 2013); and Thailand’s Best Restaurants by Thailand Totler (2011 to 2014).

Mr. Ohri continues to explore hotel management contracts and dining expansion opportunities for lebua in exceptional city and resort destinations worldwide.

Mr. Deepak Ohri, Chief Executive Officer

lebua Hotels & Resorts

Personality at Heights!

Awards Achieved

2008-2010MOST ENTERPRISING ENTREPRENEUR AWARD from the Hospitality Asia Platinum Awards, Malaysia

2011-2013 THE BEST IN ASIA: ENTREPRENEUR OF THE YEAR AWARD from the Hospitality Asia Platinum Awards, Singapore

2012THE ACHIEVERS AND LEADERS AWARD from the Indira Group of Institutes, India, endorsed by CMO Asia & the Asian Confederation of Business

2013THOUGHT LEADERS AWARD for Innovation in Hospitality from the Stars of the Industry Group

For reservatons, please contact: State Tower, 1055 Silom Road, Bangrak, Bangkok 10500 ThailandT: +66 (0) 26249999 F: +66 (0) 26249998 [email protected] www.lebua.com



Holiday Inn Resort Phi Phi IslandIHG (InterContinental Hotels

Group) has partnered with Pernod Ricard to launch its BAR150 programme, celebrating 150 years of mixology, which sees its hotel bars serve up a new menu of signature cocktails, complemented by a range of appetising bar snacks.

The programme has launched across IHG’s managed InterContinental, Crowne Plaza and Holiday Inn hotels and resorts throughout its Asia, Middle East and Africa (AMEA) region. Under the partnership, Pernod Ricard has designed a series of popular cocktails for IHG hotels based on its rich brand portfolio, which includes Aperitif, Whisky, Scotch Whisky, Cognac, Gin, Vodka, Rum and other liqueurs. The French wine and spirits group also sets a high standard for bartenders at IHG hotels in making and serving cocktails to ensure its originality.

Phil Broad, Vice President, Food & Beverage, AMEA, IHG, said:

Malibu and Havana Club rum, among many others.

Quentin Job, Vice President, Innovation and Commercial Development, Pernod Ricard Asia said: “Pernod Ricard is thrilled to have worked with IHG on enhancing cocktail experiences for its guests across AMEA hotels based on our famous brands, such as Havana Club for Maitai and Beefeater for Negroni; and many more for basic mixed drinks and sophisticated cocktails. This collaboration has contributed to the development of mixology, which is reviving the cocktail culture in Asia.”“We also treasure the opportunity of exchanging professional cocktail mixing skills with IHG colleagues to deliver consistency across IHG hotels. There is a lot more creation and innovation to come for IHG guests and I look forward to taking this art form to the next level.”

The refreshed cocktail menus are accompanied by a wider revamp of the hotel’s bar snack menus. The menus are tailored by hotel brand,

with InterContinental, Crowne Plaza and Holiday Inn hotels and resorts offering up their own unique dishes, created by top chefs from across IHG hotels in AMEA. The new menus have been designed to showcase some of the best flavours from across the region and will complement the new cocktails on offer, giving guests a heightened bar experience.

IHG is one of the largest restaurant and bar operators in the Asia, Middle East and Africa region with more than 800 restaurants and bars across 37 countries, and another 200 restaurants and bars to be unveiled as IHG opens the 137 hotels in their pipeline.

The company’s team of food and beverage experts are working on a number of new programmes to improve and enhance guestsí culinary experiences across the company’s portfolio of more than 240 hotels in the region. Over the last year, IHG has:

Launched the IHG Culinary Panel, which features five celebrated chefs who have developed a repertoire of signature dishes which will be available at selected restaurants across IHG hotels in AMEA.

Launched the InterContinental Planet Trekkers Children’s Menu globally, a menu designed to take young explorers on an exciting journey of food discovery, and which was developed by celebrity chef Theo Randall and leading childrenís food expert book author, Annabel Karmel MBE.

Announced a partnership with Nutrition Australia to develop a fun and nutritionally-balanced kids’ menu for Holiday Inn Hotels & Resorts across AMEA, which will be available later this year. v

IHG partners with Pernod Ricard to celebrate 150 years of cocktail mixology

“Around 150 years ago the first cocktail recipe appeared in print, kick-starting a mixology movement that continues to go from strength to strength. Thereís so much history and heritage behind the region’s most loved cocktails so we are celebrating the best of these with BAR150 - from the Mint Julep which was popularised at what is now InterContinental The Willard Washington DC, to the Mojito, which can trace its history back to the explorer, Sir Francis Drake.

“Partnering with Pernod Ricard has given us the opportunity to provide our guests with exceptional cocktail options, made with renowned spirits and liqueur brands, across more than 200 bars in our hotels in the region.”

Pernod Ricard is the worldís co-leader in wine and spirits, representing top brands, including ABSOLUT vodka, Chivas Regal whisky, Beefeater gin, Martell cognac, The Glenlivet single malt whisky, Royal Salute Scotch whisky, The Ballantineís blended Scotch whisky, Perrier-JouÎt champagne,



Macau Government Tourist Office (MGTO) announces the

launch of four new walking tour routes under the theme

“Step Out, Experience Macau’s Communities”, available starting

from16 February. Together with the four existing routes which have

been redesigned, a total of eight walking tour routes are presented

for visitors’ choice. Encouraging visitors to explore different

neighborhoods, the routes are expected to balance visitor trends

around Macau and foster community tourism.

Suggest parish-oriented routes

Taking the poll result and community development into

consideration, MGTO redesigned and proposed eight parish-

oriented walking tour routes which cover different parishes on

Macau Peninsula, Taipa and Coloane. The parishes include

Cathedral Parish, St. Lazarus Parish, St. Lawrence Parish, Our Lady

of Fatima Parish and St. Anthony Parish on Macau Peninsula as

well as Our Lady of Carmel Parish on Taipa and St. Francis Xavier

Parish on Coloane.

The eight suggested routes are as follow: Footsteps into the Historic

Centre; An Experiment of Creativity; Crossroads of China and

Portugal; A Legacy of Arts and Culture; Enchanting Stories of

Our Lady of Fatima Parish; The Marriage of East and West in St.

Anthony’s Parish; Bygone Days of Taipa Village and Nostalgia in

Coloane.

Promotion for the routes

A themed guidebook (in Traditional and Simplified Chinese

language) about “Step Out, Experience Macau’s Communities”

walking tour routes will be made available starting from tomorrow

(16 February). The guidebook presents the eight routes and

relevant information including sightseeing attractions, dining

options, transportation, shopping, performance activities and

public facilities. Visitors can obtain the printed guidebook for

free from local hotels or MGTO’s Tourist Information counters

while the electronic version is available for download on MGTO’s

website: http://www.macautourism.gov.mo. They can also

check out the routes and relevant information on the website.

In addition, there is a mobile App (Android & iOS versions to be

launched soon) for “Step Out, Experience Macau’s Communities”

walking tour routes. In terms of promotion, the Office is advertising

the routes on WeChat, light-box advertisements and through short

TV promotional videos, among others.

MGTO has arranged different performances at certain sightseeing

points along the tour routes during weekend, further enhancing

livelihood to their specific neighborhoods. Moreover, the Office

joins hands with local organizations to present community tourism

activities and boost the charm of the communities. With the variety

of activities offered, visitors can enjoy a more fantastic stroll along

these routes and explore different local quarters for hidden gems and

a glimpse of the city’s aroma.

Listen to opinions and keep improving

Back in September 2013, MGTO launched the first four walking

tour routes under the theme “Step Out, Experience Macau’s

Communities” with the purpose to highlight the attractions in

different local districts for visitors to explore. Since the project was

launched, different social sectors have offered many valuable opinions

concerning community tourism development. MGTO therefore

also carried out a poll to collect public opinions regarding the new

walking tour routes last year. Based on an analysis and summary

of these suggestions collected from different sectors, the Office has

optimized the existing routes together with new routes designed. As a

result, a total of eight walking tour routes are now launched based on

the idea of parish.

As an important subproject in the “Community Tourism

Development Plan”, the “Step Out, Experience Macau’s

Communities” walking tour route project aims to promote

community tourism, industry development in different

neighborhoods as well as moderate diversification of economic

development. In the future, MGTO will make continuous efforts to

optimize the tourism signage system and local tourism environment

through inter-departmental work force for the welfare of both locals

and visitors.

Macau Government Tourist Office redesigns and presents eight walking tour routes



Macau Government Tourist Office (MGTO) promoted the city as a leisure and business tourism destination at India’s main travel show, South Asia’s Travel and Tourism

Exchange (SATTE). On the eve of the opening of SATTE, MGTO also held an inauguration of its office at the Indian capital with a new representative.

This year, MGTO is SATTE ’s solo “Feature Destination Partner”, with MGTO Deputy Director Cecilia Tse addressing attendees at both the opening ceremony and welcome dinner of the leading travel show. At the opening ceremony held this morning, while introducing the city’s appeal as a tourism destination, Cecilia Tse noted that “India is an important international visitor source-market for Macau and we are very glad to inform you that MGTO is stepping up its promotional efforts in the country and has appointed a new representative for the Indian market.” SATTE’s welcome dinner, co-hosted by MGTO, is taking place this evening with 700-travel trade, media and other guests expected to attend the event.

Running on its twenty-second edition, SATTE, considered as South Asia’s leading travel trade show, welcomed this year over 650 exhibitors from around 50 countries and territories. During the three day-long travel show, MGTO promoted Macau at SATTE, with a booth inviting visitors to “Experience Macau”, its cultural and historical heritage, new tourism infrastructures, festivities and events.

MGTO held an inauguration of its new representative office on Wednesday, in New Delhi, to announce to Indian travel trade and media its opening and promotional plans for the country. A new representative office in Mumbai will also start operations soon. MGTO first opened a representative office in India in 2002. Following a new representative recruitment held previsouly, MGTO selected VFS Global to promote Macau in India.

India is one of the most important potential international source markets for Macau. Following double-digit growth in previous years, the number of visitor arrivals from India has kept a good performance in 2014, totaling more than 167 thousand for the whole year, up by 4.5 per cent year-on-year, among which 80.1 per cent of visitors stayed overnight in Macau, 3.1 per cent more compare to the previous year.

MGTO Deputy Director Cecilia Tse at SATTE 2015 opening ceremony headed by guest of honor Additional Secretary of the Ministry of Tourism of India Girish Shankar (centre)

MGTO rolls out Macau promotions during India’s main travel show

Macau promoted at India’s main travel trade show, Macau is SATTE “Feature Destination Partner”


iRates announces new Last-Minute moduleiRates LLC introduced a new Last-Minute Market feature, which gives limited service and middle tier hotels an ability to manage rates for last-minute business more efficiently. The new upgraded version of the iRates Revenue Management System is now capable of reviewing and automatically updating prices and availability for the next number of days as often as every 15 minutes. All other functionality is still kept in the new iRates where the rest of the year can be reviewed and updated on an hourly or daily basis.

The share of mobile and same-day bookings has been steadily increasing in the travel industry over the last few years. Proliferation of smart phones, tablets and various last-minute booking apps is transforming the way customers reserve their accommodations. With this in mind, hotels must consider being more proactive in managing their same-day rates and availability.

“We wanted to help our current and potential customers take advantage of the growing last-minute segment and offered an ability to recalculate and update prices as often as every 15 minutes,” - said Ira Vouk, Vice President of Business Development at iRates, LLC – “They no longer need to worry about constantly checking their availability and rates for the same-day reservations throughout the day – iRates will switch to the Last-Minute mode automatically and will make all necessary changes in order to maximize revenue for the property”.

All the users need to do is turn on the new feature in the iRates GUI, everything else is done automatically by the system: necessary data will automatically flow into iRates from the Property Management System, the program will analyze the incoming data and make a decision whether any changes need to be made for the upcoming days. Updates will then be pushed back into the PMS and distributed to all corresponding channels.

“Increasing number of travelers are now booking same-day reservations via their mobile apps, while driving by the hotel” – added Vadim Asadov, CEO of iRates. – “So hotel properties need to react quicker on all aspects, including price and inventory management. They just have to be always ready with real-time optimal pricing!”

About iRatesiRates is a new-generation software-as-a-solution Revenue Management system that was developed specifically for limited service and middle-tier hotel properties. The tool was designed with these types of properties in mind. It addresses unique characteristics and requirements of this segment, based on years of experience in this segment.

The extremely user friendly interface along with complete automation of the most important revenue management decisions allow even a junior level employee with no experience to drastically increase production and improve RevPAR. iRates employs the newest adaptive algorithm based on the theory of reinforcement learning that automatically adapts to each hotel’s local market conditions and re-adjusts the strategy according to the demand fluctuations, with the goal to maximize the bottom line profits.The algorithm has been successfully applied to other industries but is unprecedented in hospitality.

Amanda Michael has been appointed General Manager at Home2 Suites by Hilton St. Louis - MO, USAAtlanta-based Hotel Equities (www.hotelequities.com) announced the hiring of Amanda Michael as the General Manager of the Home2 Suites by Hilton Forest Park, the hotel nearing completion in St. Louis, Missouri. Hotel Equities is managing the 107-room hotel for Above All Development, LLC of St. Louis. Ms. Michael came to Hotel Equities from Choice Hotels International where she served as the Area Director, Franchise Services. Previous management positions include Director of Operations for Hawkeye Hotels and Regional Director of Operations for Royco Hotels. Ms. Michael holds the Certified Hotel Administrator and the Certified Hotel Sales Professional certifications from the American Hotel & Lodging Educational Institute.

An award-winning General Manager, she earned the Rising Star award from Royco Hotels in recognition of her accomplishments, including her ability to recruit, hire, train, and develop associates into management positions with the company. An active volunteer, Ms. Michael has assisted local job seekers with unemployment programs, including teaching a class on how to complete applications and improve interview skills. She and her son live in the Brentwood area of St. Louis. Her hobbies include hiking, boating, swimming, snorkeling and wakeboarding. She is also a member of the St. Louis Transplants.

Junya Ono has been appointed Director of Sales and Marketing at Regent Phuket Cape Panwa, Thailand

A veteran of the hospitality industry, Mr. Ono brings to his new

role at the Regent Phuket Cape Panwa more than twenty eight

years of luxury hotels sales and marketing experience. He will be

responsible for all aspects of leisure sales and marketing, international

and domestic group business as well as overseeing marketing, and

generating revenue for the resort. Mr. Ono enjoys discovering new

countries and cultures. He has developed his career through a series

of appointments with upscale hotels in the region including The

Ritz Carlton Osaka, The Strings by InterContinental Tokyo and The

Mandarin Oriental Bangkok and most recently Hotel Okura Prestige

Bangkok, where he was the Director of Sales & Marketing, oversaw

the opening of the first Okura Hotel in Thailand, which proved to be

one of the most successful, launches for the brand.


Nowadays, in view of the coffee boom in recent years, to get a good cup of coffee should not be a challenge. But - far from it! The “black gold” leads a miserable existence in many restaurants and hotels. While representatives of the Third Wave of Coffee movement plead for transparency and fairness in production and trade, uncompromising quality and passionate preparation, the idea has not yet caught on in many gastronomy businesses.

Many restaurants today have a sommelier for wine, a water expert, and

increasingly often a tea master. As a rule, the preparation of food and drinks is reserved for those employees who have acquired specialised knowledge and skill, but with regard to coffee such specialists are often sought in vain. What is the reason that many restaurants and hotels do not treat coffee with the same respect?

“When it comes to coffee, many gastronomy businesses do things wrong, from the bean to the degree of grinding, as well as machines, in particular incorrect

preparation,” explains Dr. Steffen Schwarz from Coffee Consulate. “For even the best coffee is not worth much if the staff are not able to prepare it properly.” In order to improve the quality of coffee, the expert recommends that the role of the roaster and the barista be strengthened. However, as there are no classical training courses in this regard, staff must be trained at the cost and on the initiative of the business itself, and appropriate coffee quality must be purchased. Like many of his colleagues, Schwarz is also certain that it is precisely the unwillingness to invest that constitutes a major obstacle

Black future? Coffee trends in gastronomy

When does hype become a trend? Experts discuss at the Intergastra Media Day / Authentic and top quality cuisine increasingly important


to change. “Experience shows that coffee is unfortunately often purchased according to price and not to taste. And although coffee, in relation to other costs, was never as inexpensive as it is today, you can still find expensive wine in gastronomy, but rarely good coffee,” confirms Stefan Dachale from the Café Mokuska in Stuttgart. As the call for individuality continues also with regard to coffee, roasters such as Dachale offer their own roastings for major purchasers such as hotels. “This serves as first-class storytelling, and the guests can enjoy selected coffee quality. Furthermore, it is a chance to counter coffee’s step-mother treatment,” says Dachale. Also with regard to new gastronomical concepts, a story can be told with coffee. For a burger restaurant, for example, a manually brewed filter coffee is much more suitable than a portafilter machine, whereas a bistro should serve its coffee authentically in a French press. The fact that, not least, chefs too should have greater interest in good coffee is obvious. After all, as the conclusion to a meal, a coffee should confirm the good impression. Furthermore, a chef, in a similar way to a sommelier, can match the dessert to the aroma of the coffee. Beside all these developments and current trends such as cold brew tonics, which for many gastronomers are difficult to make, the main task must not be lost sight of. “For many guests, it is important simply to get a good cup of coffee without all the trimmings,” says Rachid El Ofairi von Aniis, Raum für

Kaffeekultur, Frankfurt. “So the trend is actually towards reduction to the essentials. We must strengthen coffee in its pure form - this is also confirmed by the tendency to drink coffee with less milk than a few years back, or black.” Coffee experts will discuss challenges and trends in the hospitality industry not only during the 3rd Coffee Summit at the upcoming Intergastra from 20 to 24 February 2016. “At Intergastra, we will have the opportunity to make gastronomy treat the theme of coffee with greater responsibility,” explains Schwarz. About IntergastraThe world of hospitality – This is the claim of Intergastra, one of the most important European trade fairs for gastronomy, hotels and dedicated hosts. In 2014,

the comprehensive offer on over 100,000 square metres of floor space brought together almost 90,000 visitors and around 1,300 exhibitors from Germany and abroad. The event thus meets the high expectations, and regularly receives top marks from the exhibiting companies and specialist visitors alike. Kitchen technology and food, ambience and equipment, services, handmade ice cream, beverages and coffee – These are the themes on which the specialist visitors from Germany and abroad obtain information, and are encouraged to think outside the box. The gastronomical heart of Germany beats in the south west, where at the start of the year Intergastra showcases innovations and trends and provides many opportunities for the exchange of expert opinions and ideas. v


A jointly-published report from the Internet and Mobile Association of India (IAMAI) and IMRB (Indian Market Research Bureau) International

stated that India was expected to surpass the US as the second largest internet user base globally, behind China, in December 2014.

This same report indicated that India had shown a year on year growth in Internet usage, from 2013, to 2014, of 32%.

Much of this increase can be attributed to the decrease in hardware costs and the resulting increase in mobile penetration. A mobile handset that used to cost $200 in 2012 can now be bought for just $50. This is reflected in the penetration of smartphones: according to Nielsen 36%

of Indian mobile phone users are using mobile phones.

As we reported in our initial post about the potential of the Indian Inbound Market, the recommendations of friends and family are of utmost importance to Indian travellers when planning an international trip. However, hot on the heels of personal recommendations as a source of inspiration for Indian outbound travellers is travel-specific information on the Internet.

Online information plays a significant role in both the ‘dreaming’ and ‘planning’ stages of the traveller’s path to purchase.

Amadeus estimates that 17% of Indian leisure travellers used their smartphones for travel-related arrangements, whilst a whopping 42% of Indian business travellers did so.

And this trend is not confined to only the young, but also the young at heart. 7-8% of over 65 year old

Indians use smartphones to make travel bookings, whilst 28% of 18-30 year olds do the same.

Australian smartphone usage for travel planning pales in comparison, with no over 65 year olds using smartphones for this purpose whatsoever, and only 15% of 18-30 year olds doing so.

Aside from travel planning and research, Amadeus also indicated that Indian travellers love to use social media, during and after their travels. The report stated that approximately 47% of Indians used social media frequently during their travels – a figure that was forecast to increase to almost 60% by 2030.

Their assertions have since been backed up by research undertaken by several National Tourism Organisations (NTOs), including the Canadian Tourism Commission (CTC) and our own Tourism Australia (TA).

The CTC, in their Global Tourism Watch study, established that a large

James Horan; Destination NSW

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One of the great side benefits of participating in Australia Business Week in India earlier this month was the chance for some ‘ethnographic’ observation of this exciting source market. One of the most noticeable observations we have made has been around the Indian market’s tech-savviness.

- By Carolyn Childs, , MyTravelResearch.com

T R A V E L | R E P O R T


percentage of Indian travellers share experiences both during and after their trip, with social media, blogging and online review sites being among the most popular forums.

The CTC study noted that:

• 52% used a computer during their trip to help determine what they wanted to see or do and to share photos or messages to their social networks;

• 41% used a mobile phone to share on social media;• 31% used a mobile app to help decide what activities they

wanted to do; and• 27% submitted reviews and opinions about specific

attractions, restaurants and hotels to review sites.

Furthermore, once safely back on Indian home soil:

• 70% talked to friends and family about their trip;• 63% shared photos with friends and family either in person

or via email;• 56% shared photos, messages and information about their

trip on their social networks; and• 31% submitted reviews about the attractions, hotels and

restaurants they had patronised

TA discovered that about 74% of all active internet users in urban India used social media, with its usage ranking only behind email (80%) in terms of online activities. The most accessed social website in India is Facebook, followed by Google + and LinkedIn. My experience on the ground is that WhatsApp and Instagram are also widely used. In 2013, China’s WeChat app launched in English and India was one of the markets that took it up fastest – this is an app to watch.

TA also found that the use of social media in India for pre-trip research was slightly higher than average, compared to Australia’s other inbound markets. As in the Canadian research, the IVS shows that around half of Indians access the Internet on their visit to Australia. But most do so via a laptop – perhaps reflecting the absence of wifi coverage compared to Canada (something I have experienced for myself ).

But, before you move your entire marketing spend to online distribution channels to attract the lucrative Indian inbound market, note that travel agents remain extremely influential in India, with 80% of travellers at least consulting with an agent at the planning stage (according to the CTC). So it is vital to make sure that you have both a sound digital strategy and good relationships with the trade.

And, whilst approximately 50% of Indian internet traffic for travel-related purposes now goes to online travel agencies, many of these agencies have recently established bricks-and-mortar agencies or call centres, as additional distribution channels. In India more than most markets there is convergence between the online and offline worlds.

About Carolyn Childs

Carolyn has spent more than 25 years’ helping businesses achieve their goals by using research and other evidence to guide strategy and planning – mainly in the aviation, travel and tourism fields. She has worked in more than 35 countries on every inhabited continent and brings a detailed understanding of customers and how to connect with them. As well as running her own businesses, she has worked for organisations such as the International Air Transport Association, TNS (the world’s largest custom research company) and the Travel Research Centre.

So how can the Australian travel trade leverage India’s tech-savviness?

Secondly, it is important that your content is mobile friendly. Indian travellers are comfortable with browsing on the Internet and with receiving and responding to mobile ads. The good news is that there are two strategies – either keep it very simple (a straightforward text) or make it VERY engaging. In each case, around half of Indian smartphone users say they are happy to engage with ads that meet these needs. Commute times in India are often

long and many middle income families enjoy the presence of a driver. So placing ads in front of people at commute times can be a great approach.

Like everyone else, Indians judge brands by the speed with which their sites download. So make sure you know that your content can reach them quickly. This is true everywhere, but in a country of 1 billion people where most of your key users are in crowded locations it becomes even more important.

Similarly make sure your users can find their way back to where they were when they found you. More than half the Indians surveyed in the Nielsen study said that they were less likely to use or be influenced by sites that took them away from their original start point.

Finally, once they are in destination (or close to a travel agent in India) use geo-location well. Indian travellers are very open to ads or promotions that are relevant to the location they are in. v


Recently, a major player in the industry announced the launch of their new $399/

month service for “DIY” hotel websites. In the past, there have been many attempts to help hoteliers create a quick and cheap website presence, dating back to 1997 and GoDaddy. The main premise of this approach is that all hoteliers need is a website, and that any website would do: choose from a few design templates, slap some photos, add thin, unappetizing descriptions and textual content with no SEO value, add a booking engine widget, and voila! There you have it! This is exactly what $399/month buys these days.

Unfortunately, in this multi-channel, multi-device world we live in, a property website built using the “DIY” or “quick and cheap” approach cannot possibly serve as the “heart” of the property’s direct online channel efforts, as the main hub of the property’s multi-channel marketing campaigns across the three screens, or as the property’s main engagement platform with the uber-connected online travel consumer.

Over the years, here at HeBS Digital we have had a number of hotel clients who have been damaged “beyond repair” by previous DYI or “quick and cheap” website vendors. The lack of any digital marketing and direct online channel strategy, a non-existent merchandising strategy, thin content, abundant anti-SEO best practices, and the absence of robust analytics to track revenue sources and ROAS of digital campaigns has all added up to a sad story repeated with each such new client. The good news is that with almost all of these cases, we were able to double their website revenues

Shortcuts that Kill Revenue: Using the “DIY” or “Build It Quick and Cheap” Approach for Hotel Websites

By Max Starkov, President & CEO at HEBS Digital

guests with unique offerings• Advanced Merchandising Module to convert lookers into bookersDeep and relevant content that complies with latest SEO best practices• Reservation Recovery Module to win back abandoned bookingsCustom Design Themes Module to update the look-and-feel (design) of the hotel website with the click of a button• Multi-Language Module, enabling foreign language content across the entire site• Full integration with the property’s CRM, CRS or PMS to make use of the property’s big data• Full integration with the property’s social media profiles to push hotel promotions, packages, events and happenings to enhance the property’s social media presence• Feature comprehensive web analytics like Adobe Analytics to give the property the complete picture in terms of purchase behavior and website revenue sources

All of the above, complemented by a robust multi-channel marketing strategy and cutting-edge digital technology, is the essential mix needed to boost direct online channel revenues and shift share from the OTAs to the hotel website.

There is very simple litmus test as to which property may be a good candidate for a “DIY” or “quick and cheap” website service: If the property is OK with furnishing its rooms with closeout-sale furniture, mattresses, sheets and linens, or buying carpeting from Carpet Liquidators, then perhaps a $399/month website service is a good choice.

Hoteliers are managing multi-million dollar properties. They have

fiduciary responsibility to maximize the property’s direct online channel presence, boost direct revenues, and lower the costs of online distribution. They simply cannot do that with a DIY or “quick and cheap” website.

MAX STARKOV, PRESIDENT & CEO AT HEBS DIGITALMax Starkov is President & CEO at HeBS Digital. Max is a recognized “thought leader” in Internet marketing strategies

in hospitality and is a frequent guest speaker and presenter at industry events and conferences. His eBusiness expertise is sought after by a diverse client portfolio of top tier hotel brands, luxury and boutique hotel chains, hotel management companies, resort and casino companies, franchisees and independents, as well as major Wall Street investment banks and financial institutions. Max has spent his entire professional career in hospitality and travel. He has an extensive Internet marketing and online distribution experience. He co-founded and served as CEO of three eBusiness companies: Travelbreak.com 1995-2000 (Innovative direct supplier-to-consumer online travel marketplace, ranked 3rd in traffic after Priceline.com), WhaleMedia.com 2000-2001(Winner of the coveted Microsoft RAD Award for hotel online booking systems), and HeBS Digital (since 2001). Under Max’s leadership, HeBS Digital has pioneered many of the “best practices” in hotel Internet marketing and direct online channel distribution, and has won many prestigious awards for its groundbreaking website design and Internet marketing campaigns.

within a year.The property website should do more than just look nice, feature the property logo, photos, and a few pages with descriptions of services and amenities. It has to provide the right balance of excellent design and state-of-the-art technology enabling a robust merchandising strategy to convert lookers into bookers and help shift share from the OTAs. It has to be user-friendly, search-engine-friendly, multi-device friendly and customer engagement-friendly. This website has to be customized to best reflect the hotel brand, describe the hotel product and properly address the hotel’s customer segments.

This is why the difference between a DYI or cheap template website and a comprehensive website with complete merchandising and customer engagement capabilities that accommodates the features below could be measured in hundreds of thousands and even millions of dollars in lost website revenue per year.

At minimum, the property website should include the following capabilities and features:

• Either Full Responsive or Adaptive Design for the three screens (desktop, mobile, tablet)Complete content control of the property website (visual, promotional, textual) via cutting edge content management system (CMS)• Comprehensive Dynamic Content Personalization to serve personalized promotional, visual and textual content to users based on feeder markets, purchase intent and demographics•One-to-One marketing capabilities to target valuable users and past

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Hotel and Culinary Asia_ADcreative_210x280_FA_P.pdf 1 15/12/15 11:30 am

Concurrent With

The 25th Shanghai International Hospitality Equipment & Supply Expo ( HOTELEX SHANGHAI )

EXPO FINEFOOD SHANGHAI 2016

Heavy Landing !

www.expofinefood.com

Concurrent With

The 25th Shanghai International Hospitality Equipment & Supply Expo ( HOTELEX SHANGHAI )

EXPO FINEFOOD SHANGHAI 2016

Heavy Landing !

www.expofinefood.com

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