Asia/Singapore Sunday, 26th April 2026
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A culture of care

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Brought to you by Tourism New Zealand

New Zealand is home to some of the most stunning landscapes in the world. Combined with its welcoming hospitality and new venue infrastructure, it is becoming an increasingly attractive destination for international business events. As such, it is taking steps to ensure its event programmes have maximum impact – but not on the environment.

Leading organisations including Tourism New Zealand and the Department of Conservation have joined together to create the Tiaki Promise. Tiaki means to care for people and place in Te Reo Māori. Visiting delegates are encouraged to follow its guiding principles. These include: Caring for land, sea and nature; travelling safely, and respecting culture.

Tourism New Zealand’s Global Manager Business Events, Anna Fennessy, says: “In New Zealand, we feel a duty of care to protect the country we love. We know our international delegates will love it, too, and encourage them to be guardians of our country as they travel here.”

This special connection to the land has ensured New Zealand is a hub of knowledge in primary industry and earth sciences. New Zealand’s clean, green ethos drives sustainable production and innovation across its world-leading agriculture, aquaculture and forestry industries. A pride in understanding the land, harnessing its energy, and caring for its natural resources results in expertise ranging from renewable energy sources to environmental research.

These skill sets provide an added boost for conference content, with New Zealand able to deliver speakers, knowledge, and research in these sectors.

On an operational level, New Zealand’s business events providers are leading by example in efforts to improve sustainability.

The New Zealand International Convention Centre (NZICC) in Auckland will operate as a carbon neutral venue when it opens in 2020. An internal carbon levy on all emissions will be used to both offset the NZICC’s carbon footprint and invest in further emission-reducing projects. The NZICC will be part of the wider, carbon-neutral SkyCity entertainment precinct, which includes three hotels, restaurants, the Skytower, and the soon-to-be-opened Weta Workshop, and All Blacks Experience.

Convention centre Te Pae Christchurch, also opening in 2020, is being built to New Zealand Green Building Council (NZGBC) Green 5-Star Rating.

Meanwhile, flagship airline Air New Zealand is committed to targets including carbon neutral growth from 2020, and a reduction of 50% in net emissions by 2050 compared to 2005 levels.

Incentive activities not only make the most of New Zealand’s stunning scenery, but increasingly allow visiting delegates to ‘give back’ to nature. Nomad Safaris, a 4WD experience through Queenstown’s breathtaking Southern Lakes region, runs CSR activities where delegates cull the wilding pines that can negatively impact native plants and animals.

Camp Glenorchy, in the heart of the South Island’s soaring mountains, is New Zealand’s first Net Zero Energy accommodations.

Rotorua Canopy Tours runs a pest-trapping programme in the beautiful native forest it operates in which has helped restore native bird and lizard populations.

For more information on holding a business event that feels good and does good, visit businessevents.newzealand.com

AIPC, ICCA and UFI launch Global Alliance effort

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PHOTO CAPTION From left: ICCA's James Rees; UFI's Craig Newman; and AIPC's Aloysius Arlando

Three global associations serving the international meetings Industry – AIPC (The International Association of Convention Centres), ICCA (The International Congress and Convention Association), and UFI (The Global Association of the Exhibition Industry) – have launched a Global Alliance.

All three associations will be collaborating more closely in the future, and generate more comprehensive and better aligned benefits for their respective members.

From left: ICCA’s James Rees; UFI’s Craig Newman; and AIPC’s Aloysius Arlando

The alliance has agreed to begin a programme of exploring exchange and reciprocity in four areas: educational content, research, standards and advocacy.

The three partners will begin by engaging in a series of educational exchanges incorporating each other’s knowledge content into their respective conferences, and align approaches taken to areas of common practice such as research and advocacy activities, immediately. At the same time they are initiating a regular exchange between their respective leaderships to align interests on issues like standards, terminology and best practices.

“We are all organisations with a global membership and perspective and already complement each other’s activities in various ways”, said Aloysius Arlando, AIPC’s president. “However, as the business models of exhibitions, congresses, conferences, and other types of business meetings evolve, the overlap of global associations servicing the industry is growing even further.”

“This carries the risk of competition replacing collaboration as the driving force for industry associations. With our Global Alliance, the three of us choose value for our members, choose collaboration over competition,” added Craig Newman, UFI’s president.

In addition to the immediate practical outcomes, the partners believe the Alliance also offers potential to enhance the credibility of the industry as a whole by providing a vehicle for development of greater consistency within a mutually agreed industry framework.

CWT: Business travellers from various countries want varying hotel experiences

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According to research commissioned by RoomIt by CWT, the hotel distribution division of travel management platform CWT, business travellers want different hotel experiences based on their country of origin.

The results revealed that globally, having access to Wi-Fi (84%), room rate (81%), distance from business site (81%) and breakfast (79%) are the most important influences. A few of the key differences between countries were also revealed, such as business travellers from the UK and Germany are the most swayed by having access to a health club (44%), while loyalty programmes are the most important to those from Mexico and Germany (46%).

Several other notable takeaways from the results – business travellers from Germany are most likely to be persuaded by photos (56%), compared to other countries while travellers from France are the least likely to experiment with new hotel brands (26%).

Travellers from Mexico are less likely to use their company’s booking tools (24%), compared with those from Canada (35%). German travellers rely most on having someone else book their travel (41%) or going offline to speak with a travel agent (40%) compared to US travellers (27% and 22%, respectively).

Overall, business travellers are more likely to stay at upper midscale to upper upscale properties, but there are key regional differences. Travellers from India and Australia are more likely to stay in luxury properties (35% and 25%), while Mexico, the US and Italy travellers are more likely to stay in upper midscale properties (35%, 32% and 27%).

Globally, when asked what attributes best describe the ideal hotel accommodation, results show that the hotel and service are stronger drivers than amenities, image or location. Quality (44%), trustworthiness (38%), convenience (40%), quietness (30%), affordability (28%) and coziness (28%) resonate the strongest. Regionally, quality is most important to India (63%), the US (44%), Canada (40%), and the UK (39%). France prefers coziness and quiet the most (49% and 39%), while Mexico ranks trustworthiness the highest (54%).

The RoomIt by CWT survey was conducted through a web-based survey of 660 business travellers between November 28 and December 14, 2018. Survey data was collected from more than 660 business travellers from the US, Canada, UK, India, France, Italy, Germany, Australia, and Mexico.

Bali, Sentosa and India next in line for Raffles’s APAC expansion

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Private Pool Villa

Hot on the heels of recent openings in Maldives and Shenzhen, Singapore’s Sentosa island, Bali and India will be among the next destinations to welcome Accor’s luxury hospitality brand Raffles.

Set to open next to Sofitel Sentosa Resort & Spa in 2022, the Raffles Sentosa Resort & Spa will be the brand’s second property in Singapore. The resort will feature 61 keys, ranging from the 260m2 one-bedroom villa to the 450m2 four-bedroom villa, each sporting its own private pool and garden terrace area. Other facilities on the 100,000m2 resort site include a bar, restaurants, fitness centre, three function rooms, the Raffles Spa, as well as butler service.

The hotel will be the outcome of a partnership with property investment and development company Royal Group and global design studio Yabu Pushelberg.

When asked about the room rate at Raffles Sentosa, Michael Issenberg, Accor’s chairman and CEO Asia-Pacific, said it was too premature to disclose, but added that introductory rates for a suite at the soon-to-open Raffles Hotel Singapore will start from US$875.

Similar to the Sentosa property, Raffles Bali will boast 32 private pool villas across 23ha of land in the Jimbaran area. The resort, set to open in 2020, will also feature a Writers Bar, spa, and restaurant.

Raffles Udaipur will also open next year, marking the brand’s first foray into India. The 101-suite property will occupy its own private island in the middle of Udai Sagar Lake in Rajasthan, and will also feature the 1,100m2 Raffles Spa, rooftop restaurant, swimming pool, and the Raffles Long Bar and Writers Bar.

After which, the second Raffles property in India will open in 2022 in Jaipur, part of a larger complex that currently houses the Fairmont Jaipur. The hotel will have 50 suites with private pools.

Raffles currently boasts a collection of 14 properties worldwide, with Accor aiming to reach 20 by 2025. There are currently another eight to 10 Raffles properties in the pipeline, of which 50 per cent will be located in Asia-Pacific.

Flagships for Europe, the US and Middle East are also in the pipeline, including the Raffles London (2020) in the former War Office, Raffles Boston Back Bay Hotel & Residences (2021), and Raffles Palm360 Resort Hotel & Residences (2021), respectively.

Four Seasons Hotel Bangkok announces team ahead of opening

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From left: Lubosh Barta and Jasjit Singh Assi

Lubosh Barta and Jasjit Singh Assi will be Four Seasons Hotel Bangkok’s general manager and hotel manager respectively, when the property opens later this year.

Barta began his Four Seasons career 15 years ago at the company’s former location in Bangkok, where he was director of F&B.

From left: Lubosh Barta and Jasjit Singh Assi

A native of the Czech Republic, his career also includes positions in Europe, Australia and the Middle East.

Assisting Barta will be Jasjit Singh Assi, the hotel manager who will be responsible for day-to-day operations.

After joining Four Seasons in his native country of India, Assi rose through the F&B divisions in Chiang Mai and Sydney before returning to Mumbai in his first assignment as hotel manager.

From left: Vishal Sanadhya; Andrea Accordi

On the culinary side, Vishal Sanadhya has been appointed director of F&B, while Andrea Accordi returns to Thailand as executive chef.

Sanadhya began his Four Seasons career in 2006, and has assumed positions and assignments across Asia such as the Maldives. Meanwhile, Accordi retuns to Thailand after leading the culinary team at Four Seasons Hotel Hong Kong to a eight Michelin Stars across three restaurants.

Kempinski Hotels dangle new rewards for planners

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Kempinski Hotel Fuzhou Ballroom

Kempinski Hotels has launched an enhanced offer for events planners for 2019-2020, built on the success of the previous Inspiring Events campaign.

The amplified offer includes increased commission levels, and up to two complimentary rooms during events, should a second event be confirmed within 90 days of the first booking. In addition, bookers will be able to enjoy an upgrade to the Kempinski Discovery Platinum tier with a minimum spend of €15,000 (US$17,056) per event, or the Kempinski Discovery Black tier with a minimum spend of €30,000 per event.

Kempinski Hotel Fuzhou Ballroom

These exclusive rewards are on top of existing benefits, such as an on-site event butler; a locally-themed culinary experience for events, one complimentary room for every 30 paid rooms (up to a maximum of four complimentary rooms per group); and a credit on the master bill for any event contracted 60 days prior to the starting date.

Detailed terms and conditions for the Inspiring Meetings & Events offer are listed in the MICE section of an individual hotel’s website.

Beyond Asia: Switzerland; Germany; and Calgary, Canada

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Lake of Gruyère
Lake of Gruyère

Hyatt takes Alila to Europe
Europe will get its first Alila branded resort in La Gruyère, Switzerland, come 2023.

Overlooking a lake, Alila La Gruyère will offer 85 rooms, 27 residences, a golf course and a wellness retreat. It will be located in Pont-la-Ville in the district of La Gruyère, which belongs to the Canton of Fribourg in western Switzerland.

Hyatt, which recently added the brand to its luxury portfolio after acquiring Two Roads Hospitality, announced that an affiliate company has signed a management agreement with Resort 4 SA, owned by Ben Golf Investissements SA, to bring the brand to Europe.

Crystal Interactive expands into Germany
Event tech specialist Crystal Interactive has opened its first office outside the UK, in Düsseldorf, Germany.

Crystal Interactive provide smart badges that can connect delegates at events by touching their devices. Their details are then shared to an app with the delegates name, email and other information.

The company added Smart Wearables to its portfolio last year, which already includes Event App, Audience Response App and Event Registration platform.

Since acquiring IML Interactive in 2017, Crystal Interactive said in a statement that the new office in Germany will allow it to extend the services and support it offers to German and other European-based clients.

Calgary to host 2023 World Petroleum Congress
The World Petroleum Council of Canada and Meetings and Conventions Calgary (MCC) have announced that Calgary will be the host city for the 24th World Petroleum Congress come 2023.

The vote came after months of lobbying member countries: Calgary was competing against Baku, Azerbaijan; Astana, Kazakhstan; Dubai, UAE; and Buenos Aires, Argentina.

Hosting the World Petroleum Congress will benefit Calgary with an estimated CA$65 million (US$49.4 million) economic injection. Over 80 countries will be represented at the event, bringing an estimated 5,000 delegates to the city. The congress will be hosted by both the BMO Centre and Calgary TELUS Convention Centre, and will utilise an estimated 25 hotels.

Wine and dine in private at Txoko

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Private Room good for 18 pax

Txoko is the newest Spanish restaurant to join Jakarta’s Senopati area, a bustling restaurant hub in the south of the Indonesian city.

The restaurant is owned by Spanish chef Oskar Urzelai – formerly the executive sous chef at Gran Melia Jakarta – and serves up Basque cuisine, tapas and pintxos.

Private Room good for 18 pax

Urzelai’s signature dishes includes the Garlic Prawns Pre-A-Porter, Grilled Octopus with Boletus Cream, Spanish Omelette Lasao, and Lamb Shank with Sweet Potato. Guests can also choose from the 50 handpicked wines from countries such as Spain, France, Australia, Chile and Argentina to pair with their choice of tapas and mains.

Set menus for groups range from IDR225,000++ (US$16++) to IDR445,000++, and includes tapas, main course, dessert and non-alcoholic beverages.

The two-storey restaurant also has a private room on the upper floor that can seat 20 people, and is equipped with a TV for business presentations. The entire second floor can also be closed for private events, and can accommodate 50 to 60 people. The ground floor on the other hand, is a dining area for 40 guests, and is where the open kitchen and bar is located.

A restaurant buyout is possible, with a minimum of one week’s notice, or event planners may choose to just book out the upstairs area alone. Meeting packages and menus can be customised accordingly, and are available upon request.

The restaurant welcomes business events ranging from product launches to theme dinners. With opening hours starting from 08.00 on weekdays, a breakfast meeting can even be conducted as well.

Tasty ideas

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AUSTRALIA
Showtime Event Group

Trying to please the masses at a large-scale event no longer needs to be a daunting task, thanks to this inventive idea. Showtime Event Group (SEG) is in the midst of creating a special experience app designed to resolve problems where sometimes food options may be excellent but customers can’t find what they’re looking for, or they miss out on unique experiences because they simply weren’t aware of their existence.

Delegates can receive the app in advance of an event and curate their own experience, for example selecting their choice of food or making time to sit and learn from a craft cheese or winemaker stationed in a corner.

Sweet or savoury? Meat or vegetable? Spice or mild? The options promise exciting possibilities where delegates can say goodbye to missed opportunities because the signage wasn’t visible enough.

Great for: Large-scale events
Capacity: 500 to 5,000 pax
Contact: events@seg.melbourne


HONG KONG
M Yachts

Clink glasses and sample canapes during a get-together while cruising along Hong Kong’s iconic Victoria Harbour, or savour a five-course dinner while sealing that corporate deal.

M Yachts’ private charters are exclusive and offer complete privacy and personalisation, allowing for an intimate time onboard. Each luxury cruiser also comes with a team of highly trained service staff and chef.

Itineraries can be created by the company, or planned by the client. For instance, should the afternoon be balmy, a sumptuous seafood spread can be arranged on a bimini-covered sundeck. Event planners can also arrange for a picnic on an idyllic beach accessible only by boat.

Great for: Entertaining VIP clients, product launch parties, cocktail events, and corporate sit-down dinners
Capacity: Depending on the type and size of yacht chartered, it can comfortably accommodate between two to 40 pax. For larger parties, multiple yachts can be anchored together for a unique dining experience out at sea.
Contact: anita@myachts.team

INDONESIA
Nirvana Roemah Air

This F&B experience in Lombok has set tables floating on water, around five to 10 metres away from the beach. Participants pick up their food and drinks, regardless of whether it’s snacks or a barbecued lunch, and bring it to the floating table to nosh on while standing in the cool water.

They can then work off the lunch by going swimming, canoeing, or snorkelling just a few metres away from the “dining area”. Not only do guests enjoy their lunch break in a different way, event planners also do not have to worry about a post-lunch coma.

Event planners can also build a CSR element into this lunch event by combining it with a coral planting activity.

Great for: Post-meeting lunch, or part of a teambuilding activity
Capacity: 20 to 150 pax
Contact: info@lombokandbeyond.com


MALAYSIA
Elements Kuala Lumpur

Le Petit Chef – also known as The World’s Smallest Chef – is an innovative dining experience featuring a small, animated chef. The animation is projected onto diners’ plates with 3D project mapping technology, and proceeds to “cook” their dishes in front of their eyes. Guests will be treated to a delicious meal and a captivating show filled with sight and sound.

The menu is designed by Michelin-star chef, Jeff Ramsey, who is the youngest chef to be awarded by Michelin when he was serving at the Tapas Molecular Bar at the Mandarin Oriental Hotel, Tokyo.

Event planners can choose a four- or five-course meal. Corporate buyouts of the experience are possible with advance notice.

While Elements Kuala Lumpur is offering Le Petit Chef until the end of 2019, it is looking to extend this to 2020.

Great for: Off-site dinners for board of directors; VIP conference speakers; incentive groups; client dinners
Capacity: No more than 36 people per session. There are three 1.5-hour sessions from Mondays to Saturdays (18.00, 20.00 and 22.00). On Sundays, there is an additional session at 15.00.
Contact: info@elements.my

SINGAPORE
Soulful Grains

Soulful Grains, hosted by Rita Danani – a marketing professional by day and cook by night – in a 1970s semi-detached house in the Telok Kurau neighbourhood is an experience offered through cultural food experience company Noshtrekker.

The dishes that Danani serves up are influenced by Indian and Malay flavours, and she provides a wellness and sustainability twist on local favourites. Diners can expect freshly home-baked bread enhanced with turmeric and curry leaves, as well as a healthier version of nasi goreng (fried rice).

Everything that comes from her kitchen is made from scratch, while all the ingredients she uses are sourced and grown by social enterprises in the region (such as Indonesia and Thailand), with speciality in plant-based foods, herbs and spices.

Great for: Incentives; intimate dinners for overseas VIPs; and groups interested in social enterprise, CSR, and wellness
Capacity: Four to eight pax
Contact: reservations@noshtrekker.com


THAILAND
Gong Coffee

This three-hour-long coffee workshop in Ranong is a fascinating experience for groups who are interested in coffee beans grown in Thailand.

A coffee master will be on hand to teach guests the entire process of how a cup of joe is created, from the hand-roasting to grinding and brewing. The coffee master will also make a cup of high-quality java to suit each person’s preference.

In addition to the coffee experience, the workshop venue is also on the same compound as Gong’s Resort, a guesthouse which offers lodging and great local food. Lunch before or after the workshop can be arranged on-site.

Great for: Incentives; groups interested in the coffee-making process and social enterprise
Capacity: One to 50 pax, but the smaller the group the better
Contact: guru@blackricetravel.com

Catch up with Brad Dabbs

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What makes you different in the catering business events industry?
I have been with Showtime since day one and built the business on the foundation that the client is always number one. This to me shouldn’t be any different to what anyone else does. But the constant feedback is that our competitors don’t seem to be the same – which absolutely baffles me! I’m old school hospitality through and through, and have implemented that throughout all our staff training programs.

Was it easy getting into the industry?
Breaking into the industry can be hard for some people as I think they have the wrong idea about what event planning entails. A lot of interns that come through don’t realise how much hard work goes on behind the scenes. They think events are fun and are about arranging flowers and menus.

But for me, coming from a hotel background as an F&B manger, I had a clear understanding how hard this industry can be. I’ve always known that this is where I want to be.

Has the event catering industry changed much in recent years? Are those trends unique to Australia?
So much! It always seems that everyone’s budgets are getting smaller and their dreams are getting bigger.

This is definitely not unique to Australia, as in the current economic climate, a lot of companies have to be careful how much they spend on entertaining staff and clients. For me it is another chance to provide a great service.

What’s been your biggest challenge so far and how did you overcome it?
(I’ve had) heaps of challenges. The biggest thing at the moment is to ensure that we stay true to our passion and our methods as we grow into new venues and introduce lots of new team members to the Showtime family. Great problem to have, but one that we take really seriously.

Have you ever had an outrageous request from a client?
We are always asked for the weird, wild and wacky. Just (recently) we had a koala bear, crocodile, pythons and wallabies at an event. As we work with Melbourne’s best industry partners, there hasn’t been too many we haven’t been able to accommodate.

Some unfortunately, we had to get creative, like when someone wanted a live horse at their event in The State Library. As the library is also a museum and contains Ned Kelly armour along with other priceless artefacts, we settled for two guys dressed in a horse costume!

What projects do you have coming up that excite you the most?
My original baby Showtime Events Centre is getting a serious facelift! We’re working with Heritage Victoria and our landlord to double our size which currently sits 250 guests with an additional floor on the rooftop. We are desperately in need of the space and as a creative project it is amazing to break new ground! Watch this space.

How do you see event catering changing in coming years?
Catering in particular is definitely changing. A decade ago you would have one per cent of the room order a vegetarian meal. Nowadays you have 40 to 50 per cent of the room with a diet that is not just an allergy, but a lifestyle choice. To combat this we need to ensure that our catering options are extensive.

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