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Restaurant & Bar Hong Kong 2012 Brochure
 

Restaurant & Bar Hong Kong 2012 Brochure

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Restaurant and Bar Hong Kong 2011 set a record breaking attendance of 12,107 which is a +7.4% growth yet maintained excellent quality in terms of high level establishments and seniority of job titles. ...

Restaurant and Bar Hong Kong 2011 set a record breaking attendance of 12,107 which is a +7.4% growth yet maintained excellent quality in terms of high level establishments and seniority of job titles. Owners and F&B Directors of the most prominent restaurants, hotels, clubs, bars, cafes as well as executive chefs, sommeliers and wine buyers attended over the three days. 2012 is our 10th anniversary and to recognise this milestone we would like to invite you all to participate in the RESTAURANT & BAR BIG CELEBRATION!

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    Restaurant & Bar Hong Kong 2012 Brochure Restaurant & Bar Hong Kong 2012 Brochure Presentation Transcript

    • 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 CapitalUndoubtedly Hong Kong has improved its restaurants in this time and the quality of the foodand the service in Hong Kong today has never been higher. In 2002 it was true to say that Rent & Legislationmost of the best Restaurants in the city were inside 5 star hotels. Whilst Hong Kong’s besthotels 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 topthere are a wide range of the very best restaurants outside the major hotel groups. The arrival the list of challenges faced. Today’s rents are on average two and half times what they were in 2002 andof the Hong Kong Michelin Guide in 2008 also served to highlight Hong Kong’s position as the continue to rise as landlords seek to push rates ever higher. The challenge of recruiting and retainingculinary 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 Kong’s core strengths.Social MediaThe phenomenon of social media has also had a marked effect on the restaurant communityin Hong Kong with thousands of food bloggers posting pictures and comments about every Industry Supportaspect of their dining experiences, food, service and value for money. A recent survey in HongKong 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 effectshad 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 gooda 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 cliché 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 ofCoffee & 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 coffeeproducts with both of the city’s major chain coffee shops now operating over 100 stores eachas well as a thriving small independent coffee house industry. The local consumer is far more Celebrationknowledgeable about coffee and the quality they expect than in the past. Wine consumptionhas 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 weencourage 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, moretariffs. 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 restaurantmaximise 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
    • Restaurant & Bar Hong Kong at a glanceWho 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.
    • 1 2 3 4 Restaurant & Bar HK Equipment Showcase New Fantastic Features For 2012 Edition 5 61 Cocktail & Spirit Theatre2 Show Bar3 Wine Tasting Theatre4 Restaurant & Bar HK Equipment Showcase New5 Chef Masterclasses6 Disciples Escoffier 7 8 9 107 World Siphonist Championship HK8 Hong Kong Barista Championship9 Restaurant & Bar Hong Kong House Wine Awards10 Hong Kong Perfect Pizza Challenge*Please visit our website www.restaurantandbarhk.com for the very latest information on these exciting features.
    • Years of SupportThanks to every member of our advisory committee over the past 10 yearsAdrian Rudin, Island Shangri-La HK Geoff Haviland, Yu - InterContinental HK Paul Jeffrey Chandler, Hong Kong Disneyland Robert Blythe, Kowloon Cricket ClubAdrien Ellul, Pizza Express ( HK ) Ltd Grant Baird, Epicurean Group Peter Pfister, Marco Polo Hong Kong Rudolf Muller, Hong Kong DisneylandAlain Decesse, Press Room Group Heinz Egli, Charterhouse Peter Ng, En Group Limited Russell Paine, Marco Polo HotelsAlex Chau, Cathay Pacific Catering Services Hernan Zanghellini, Zanghellini holt Philip Fung, Mega Hospitality Int’l Scott McLean, Paramount Rest LtdAnna Adasiewicz, Finds Hervé Pennequin, Hong Kong Jockey Club Philip Sedgwick, Gaddi’s Simon Miller Jones, PhoenixAndrew Lee, Steak Expert Holdings Ltd Ivo Estroninho, Westin Resort - Macau Philippe Seiler, American Club Simon Tam, HKFORTAndrew Wong, Pacific Coffee James Li, Luk Kwok Hotel Pino Piano, Fine Max Ltd Simon Wong, Dai Pai Dong RestaurantAndrew Young, Pure Group Jean-Michel Offe, Shangri-La Group Rajkumar Gurung, Room One Lounge Bar at The Mira HK Suzanne Storms, The American ClubAnthony Lock, California Red Jennifer Migliorelli, Habibi Egyptian Rest Raju Harilela, Harilela Strategic Group Timothy Lau, Shake ‘em BunsBenny Yeung, VTC Jerome Joseph, Sodexo HK Ltd Raymond Chan, Vocational Training Council Tony Tam, Federal Restaurant GroupBobby Shum, Cathay Pacific Catering Services John Kwong, Lan’s Steak Rob Cooper, Enoteca and Bacar Walter Adelmann, Ninety Seven GroupBridget Chen, 798 Unit & Co Ltd John Cheah, Hotel Inter-Continental HKBryan Chui, InterContinental HK Julie Roh, Lee Fa Yuen Korea House Restaurant LtdC Bull, Eclipse Concepts Karin Joffe, Lan Kwai Fong Hong KongC S Lee, Tony Roma’s Katrina Mayer, Loft 9Calvin Ku, Buzz Management Group Ltd/Volar Kavita Faiella, Press Room GroupCarl Duggan, Hyatt Regency Hong Kong Shatin Lauren Michod, Food4MediaChristophe Orlarei, Grand Hyatt HK Lawrence Chan, Saint’s Alp (Int’l) Co LtdChristopher Christie, Langham Hotels Lawrence Koo, West Villa RestaurantChristopher Lenz, Igor’s Group Lena Tsang, Sir Hudson Hospitality LtdClaudio Salgado, Grand Hyatt HK Mark Lettenbichler, Ritz - Carlton, Hong KongDaniel Schneersohn, Chez Patrick Restaurant Mark Holmes, Grand Hyatt HKDaniel Fong, Sha Tin 18 Martin Allies, CAFE Deco Bar & GrillDavid Bingley, New World Renaissance Hotel Martyn P.A. Sawyer, HK & Shanghai Hotels LtdDavid Leong, HK Convention & Exhibition Centre Michael Domer, Outback Steakhouse InternationalDavid Yeo, Aqua Bar & Restaurant Michelle Garnaut, M At The FringeDC Bull, 1/5th Michelle Chui, Fook Lam Moon RestaurantDean J Winter, Mandarin Oriental HK Micky Doherty, Eclipse Management LtdDominique Berhouet, Crowne Plaza Shenzhen Nacinopa Domingo, Pizza ExpressDuncan Chui, Fook Lam Moon Nelson Siu, Wine LuxeEddy Leung, Poison Ivy Nicholas Knight, The Clearwater Bay Golf & Country ClubElizabeth Seaton, Gingers Ltd Nichole Garnaut, Alibi / Keen City Int’l LtdErica Lo, Hong Kong Federation of Restaurants & Related Trades Paray Li, Venetian Macau LtdFederico Seaton, Hirsh Bedner Associates Paul Watt, China Pub Co HK LtdFlorian Trento, HK Chefs Association Paul Hsu, Cafe EinsteinGary Stokes, Staunton’s Group Paul D. Hugentobler, Hyatt Regency ( Macau )
    • Who Exhibits...Gilbert Tang,Horeca Manager,Nespresso“ Nespresso has beenexhibiting in Restaurant Supporting Brandsand Bar for many yearswith wonderful feedbackseverytime, the newcommercial machinelaunched this year is noexception. Over thousandsof visitors have tried ourbeverages at Restaurant &Bar HK which has proved tobe a brillliant exhibition.”Manou Heitzmann-Massenez,Conseiller du CommerceExterieur de la France,Fine Vintage (Far East) Ltd Wilson International Frozen Foods (HK) Ltd.“ This is my first time at the event.It’s a marvelous exhibition becauseI saw all sommeliers, F&B managers,bar men, professional customers. I wasso happy to be here. Everyone loved theMount Riley Wine that I brought this year.So, definitely I’ll come back next year withFine Vintage. Thank you very much.”
    • Your Chance to be Part of the SuccessBook 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 /m2Sponsorship Gala DinnerPlease contact us to find out more marketing opportunities in 10th anniversary Restaurant & Bar Hong Kong Celebrating 10 great years for the region’s F&B IndustryOnline 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!!
    • Contact UsJim Sugarman / Sales DirectorEmail : jim@restaurantandbarhk.comTel : +852 3105 3993James Orr / Senior Sales ManagerEmail : james@restaurantandbarhk.comTel : +852 3105 3972Nancy Wong / Sales ManagerEmail : nancy@restaurantandbarhk.com Restaurant & Bar Hong Kong 2012Tel : +852 3105 3977 Venue Hall 3 F&G, Hong Kong Convention & Exhibition CentreFind 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 King’s Road, North Point, Hong Kong facebook.com/rb.hongkong Phone: +852 3105 3970 Fax: +852 3105 3974 weibo.com/2213114477