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Restaurant & Bar Hong Kong 2012 Brochure
- 2. 2012 marks the 10th year of Restaurant & Bar Hong Kong. Restaurant & Bar Hong Kong I can hardly believe that a decade has passed since we produced our first professional trade-show for the food A Decade of Continued Improvement & beverage industry in Hong Kong. The industry has changed a great deal in this time and most of the changes have been for the better. Culinary Capital Undoubtedly Hong Kong has improved its restaurants in this time and the quality of the food and the service in Hong Kong today has never been higher. In 2002 it was true to say that Rent & Legislation most of the best Restaurants in the city were inside 5 star hotels. Whilst Hong Kongs best hotels still offer some fantastic dining options, the restaurant landscape has changed in that Of course there are always difficulties for restaurateurs: rising rents and staffing issues continue to top there are a wide range of the very best restaurants outside the major hotel groups. The arrival the list of challenges faced. Todays rents are on average two and half times what they were in 2002 and of the Hong Kong Michelin Guide in 2008 also served to highlight Hong Kongs position as the continue to rise as landlords seek to push rates ever higher. The challenge of recruiting and retaining culinary capital of Asia. a skilled workforce in a highly competitive market is also a difficulty, added to which the government continues to push for greater legislation around issues like minimum wage and working hours. We have added our voice to the industry in calling upon the legislators to rethink this approach as we believe the ability to self regulate is one of Hong Kongs core strengths. Social Media The phenomenon of social media has also had a marked effect on the restaurant community in Hong Kong with thousands of food bloggers posting pictures and comments about every Industry Support aspect of their dining experiences, food, service and value for money. A recent survey in Hong Kong suggested that 8 out of 10 diners were more likely to visit a restaurant that other diners The past ten years in Hong Kong has been quite a journey with a few bumps along the way, the effects had recommended. Coupon buying websites and voucher schemes have also begun to have of SARS in 2003 and the GFC in 2008 were difficulties faced by all of us. But through all of these good a major impact on how diners choose where to eat. and bad times one thing that has remained constant has been the support from the industry for the show. It is a clich辿 to say that we could not have done this without your help but it is certainly true, so on behalf of Diversified and our R&B team, thank you for your support and we look forward to the next decade of Coffee & Wine bringing restaurant and bar suppliers and operators together to meet, learn and do business. The past ten years has also seen a significant surge in the popularity of premium coffee products with both of the citys major chain coffee shops now operating over 100 stores each as well as a thriving small independent coffee house industry. The local consumer is far more Celebration knowledgeable about coffee and the quality they expect than in the past. Wine consumption has also seen a steady increase in Hong Kong, with many government backed initiatives to To Celebrate 10 great years Restaurant & Bar Hong Kong will put on the most spectacular show we encourage consumers to learn more and try new wines in the wake of the removal of import have ever run with more international exhibitors than ever before, a 10th anniversary gala dinner, more tariffs. Many restaurants are seeing average restaurant receipts rise as they are able to features and competitions than ever before and most importantly more than 12,000 regional restaurant maximise profits from the beverage sector of their operations. buyers. Thanks for ten great years, and I look forward to celebrating with you at the show in September Stuart Bailey & General Manager
- 3. Restaurant & Bar Hong Kong at a glance Who Visits... 2011 Total attendance 12,107 (+7.4% growth) 15% Restaurant / Bar Manager 14% General Manager 13% F&B Director / Manager Number of visitors continues to grow 12% Purchasing Director / Manager 12% Owner/ Proprietor 12% Executive chef / Chef 11% Marketing & Sales Director / Manager 7% Restaurant / Bar Staff 4% Sommelier / Other 81% 5% 11% In its ninth year, Restaurant and Bar Hong Kong 2011 attracted Hong Kong Others 12,107 visitors, the highest attendance thus far since our inception. Once again the emphasis of the event is on the high quality China 3% attendees, who are primarily decision makers from premier establishments. With the visitor numbers increasing steadily Macau year-on-year, the event is in a very strong position in terms of quality and quantity.
- 4. 1 2 3 4 Restaurant & Bar HK Equipment Showcase New Fantastic Features For 2012 Edition 5 6 1 Cocktail & Spirit Theatre 2 Show Bar 3 Wine Tasting Theatre 4 Restaurant & Bar HK Equipment Showcase New 5 Chef Masterclasses 6 Disciples Escoffier 7 8 9 10 7 World Siphonist Championship HK 8 Hong Kong Barista Championship 9 Restaurant & Bar Hong Kong House Wine Awards 10 Hong Kong Perfect Pizza Challenge *Please visit our website www.restaurantandbarhk.com for the very latest information on these exciting features.
- 5. Years of Support Thanks to every member of our advisory committee over the past 10 years Adrian Rudin, Island Shangri-La HK Geoff Haviland, Yu - InterContinental HK Paul Jeffrey Chandler, Hong Kong Disneyland Robert Blythe, Kowloon Cricket Club Adrien Ellul, Pizza Express ( HK ) Ltd Grant Baird, Epicurean Group Peter Pfister, Marco Polo Hong Kong Rudolf Muller, Hong Kong Disneyland Alain Decesse, Press Room Group Heinz Egli, Charterhouse Peter Ng, En Group Limited Russell Paine, Marco Polo Hotels Alex Chau, Cathay Pacific Catering Services Hernan Zanghellini, Zanghellini holt Philip Fung, Mega Hospitality Intl Scott McLean, Paramount Rest Ltd Anna Adasiewicz, Finds Herv辿 Pennequin, Hong Kong Jockey Club Philip Sedgwick, Gaddis Simon Miller Jones, Phoenix Andrew Lee, Steak Expert Holdings Ltd Ivo Estroninho, Westin Resort - Macau Philippe Seiler, American Club Simon Tam, HKFORT Andrew Wong, Pacific Coffee James Li, Luk Kwok Hotel Pino Piano, Fine Max Ltd Simon Wong, Dai Pai Dong Restaurant Andrew Young, Pure Group Jean-Michel Offe, Shangri-La Group Rajkumar Gurung, Room One Lounge Bar at The Mira HK Suzanne Storms, The American Club Anthony Lock, California Red Jennifer Migliorelli, Habibi Egyptian Rest Raju Harilela, Harilela Strategic Group Timothy Lau, Shake em Buns Benny Yeung, VTC Jerome Joseph, Sodexo HK Ltd Raymond Chan, Vocational Training Council Tony Tam, Federal Restaurant Group Bobby Shum, Cathay Pacific Catering Services John Kwong, Lans Steak Rob Cooper, Enoteca and Bacar Walter Adelmann, Ninety Seven Group Bridget Chen, 798 Unit & Co Ltd John Cheah, Hotel Inter-Continental HK Bryan Chui, InterContinental HK Julie Roh, Lee Fa Yuen Korea House Restaurant Ltd C Bull, Eclipse Concepts Karin Joffe, Lan Kwai Fong Hong Kong C S Lee, Tony Romas Katrina Mayer, Loft 9 Calvin Ku, Buzz Management Group Ltd/Volar Kavita Faiella, Press Room Group Carl Duggan, Hyatt Regency Hong Kong Shatin Lauren Michod, Food4Media Christophe Orlarei, Grand Hyatt HK Lawrence Chan, Saints Alp (Intl) Co Ltd Christopher Christie, Langham Hotels Lawrence Koo, West Villa Restaurant Christopher Lenz, Igors Group Lena Tsang, Sir Hudson Hospitality Ltd Claudio Salgado, Grand Hyatt HK Mark Lettenbichler, Ritz - Carlton, Hong Kong Daniel Schneersohn, Chez Patrick Restaurant Mark Holmes, Grand Hyatt HK Daniel Fong, Sha Tin 18 Martin Allies, CAFE Deco Bar & Grill David Bingley, New World Renaissance Hotel Martyn P.A. Sawyer, HK & Shanghai Hotels Ltd David Leong, HK Convention & Exhibition Centre Michael Domer, Outback Steakhouse International David Yeo, Aqua Bar & Restaurant Michelle Garnaut, M At The Fringe DC Bull, 1/5th Michelle Chui, Fook Lam Moon Restaurant Dean J Winter, Mandarin Oriental HK Micky Doherty, Eclipse Management Ltd Dominique Berhouet, Crowne Plaza Shenzhen Nacinopa Domingo, Pizza Express Duncan Chui, Fook Lam Moon Nelson Siu, Wine Luxe Eddy Leung, Poison Ivy Nicholas Knight, The Clearwater Bay Golf & Country Club Elizabeth Seaton, Gingers Ltd Nichole Garnaut, Alibi / Keen City Intl Ltd Erica Lo, Hong Kong Federation of Restaurants & Related Trades Paray Li, Venetian Macau Ltd Federico Seaton, Hirsh Bedner Associates Paul Watt, China Pub Co HK Ltd Florian Trento, HK Chefs Association Paul Hsu, Cafe Einstein Gary Stokes, Stauntons Group Paul D. Hugentobler, Hyatt Regency ( Macau )
- 6. Who Exhibits... Gilbert Tang, Horeca Manager, Nespresso Nespresso has been exhibiting in Restaurant Supporting Brands and Bar for many years with wonderful feedbacks everytime, the new commercial machine launched this year is no exception. Over thousands of visitors have tried our beverages at Restaurant & Bar HK which has proved to be a brillliant exhibition. Manou Heitzmann-Massenez, Conseiller du Commerce Exterieur de la France, Fine Vintage (Far East) Ltd Wilson International Frozen Foods (HK) Ltd. This is my first time at the event. Its a marvelous exhibition because I saw all sommeliers, F&B managers, bar men, professional customers. I was so happy to be here. Everyone loved the Mount Riley Wine that I brought this year. So, definitely Ill come back next year with Fine Vintage. Thank you very much.
- 7. Your Chance to be Part of the Success Book a Booth What you receive? Carpet Power Already have a vision? Partition Walls Spotlight This is ideal if you wish to build your own stand. Fascia with your company name Cleaning Bare floorspace Furniture (Counter and Chairs) Rubbish Bin Flat Shelf HK$ 3,300 /m2 US$ 420 /m2 HK$ 3,800 /m2 US$ 485 /m2 Sponsorship Gala Dinner Please contact us to find out more marketing opportunities in 10th anniversary Restaurant & Bar Hong Kong Celebrating 10 great years for the regions F&B Industry Online banner Special features Hanging banner Floor stickers On-site decoration HK$ 1,200/ ticket HK$ 10,000/ table 90% of exhibitors expressed their intention to rebook for Restaurant & Bar Hong Kong 2012!!
- 8. Contact Us Jim Sugarman / Sales Director Email : jim@restaurantandbarhk.com Tel : +852 3105 3993 James Orr / Senior Sales Manager Email : james@restaurantandbarhk.com Tel : +852 3105 3972 Nancy Wong / Sales Manager Email : nancy@restaurantandbarhk.com Restaurant & Bar Hong Kong 2012 Tel : +852 3105 3977 Venue Hall 3 F&G, Hong Kong Convention & Exhibition Centre Find out more Date & time 11 September 2012, 12:00 - 19:30 www.restaurantandbarhk.com 12 September 2012, 12:00 - 19:30 13 September 2012, 12:00 - 18:00 Diversified Events Hong Kong, LLC Co-located with: Join us on: twitter.com/DiversifiedHK 2104-05, 21/F, Island Place Tower Island Place, 510 Kings Road, North Point, Hong Kong facebook.com/rb.hongkong Phone: +852 3105 3970 Fax: +852 3105 3974 weibo.com/2213114477