Asia/Singapore Sunday, 14th June 2026
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Iain Bitran: Forming connections

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Iain Bitran

The International Society for Professional Innovation Management (ISPIM) has confirmed its first meeting in Japan. How did this decision come along?
I’ve never heard of Fukuoka before my meeting with Fukuoka Convention and Visitors Bureau (FCVB) at IT&CMA 2015. It turned out to be the best prepared convention bureau I’ve ever met.

They came to our meeting with all the materials and information that I’ve always wanted. They provided a report on business innovation in Fukuoka, a list of industries in the city, names of all the universities in the city, etc. They even had a person from Fukuoka at the booth who could answer my questions about the city.

I was so impressed at the end of the meeting (that) I told myself that I’ve got to do an innovation event in Fukuoka.

Iain Bitran

So did you decide right away that Fukuoka’s the one for the next ISPIM meeting?
Well, no. The next step for me (after the meeting at IT&CMA 2015) was to plan a trip to Fukuoka to get prepatory work done, with a view of doing an event in 2019 or 2020.
However, things accelerated when FCVB informed me that ICCA will be doing something in the city in June (ICCA Associations Meetings Programme, June 29 to July 1, 2017). I have been doing a lot of stuff with ICCA recently and my involvement would take me to Fukuoka. So I arrived a few days earlier for a site inspection, and realised that 2018 was free on their calendar. I decided then to do Fukuoka in 2018 instead of waiting till 2019 or 2020.

But before the trip to Fukuoka I caught up with my friend Roy (Palmer, executive director) of the Association of International Seafood Professionals (AISP). I told him about my meeting with FCVB. Roy had done events in the past in Japan, in Kagoshima in 2013 which went very well. So he proposed that we co-locate our events in Fukuoka, where his association will run a track on innovation in the seafood industry at my summit (in addition to AISP’s own programme) and both associations will co-host social events. It was the perfect arrangement.

So Roy and I went on the site inspection of Fukuoka together in June, and extended two days in Hiroshima. We hope to do a one-day post trip to Hiroshima, a city most people have heard so much of. Japan has an amazing power of recovery and ability to create success out of disasters. Not just Hiroshima (Atomic bombing, 1945) but also cities like Kobe (Great Hanshin earthquake, 1995) and Sendai (Tohoku earthquake, 2011). There’s so much our innovation colleagues can learn from Hiroshima.

My hope is that following our 2018 event in Fukuoka, we could return to other parts of Japan for yet another event, say in Hiroshima or Kobe or somewhere else.

What were your first encounters with other convention bureaux like?
Some convention bureaux will give you only maps, others will give you money (for hosting your meeting there) but that’s just the sum of their involvement.

But what does an association want from a convention bureau? For ISPIM, we see the convention bureau as the first port of call whenever we consider taking an event to a city. The convention bureau has to become our partner and provide us with local connections.

We know every city has hotels and venues, but what we don’t know is the local innovation community, the relevant government agencies, the presence of innovation incubators in the city and state of the local start-up scene. We need the convention bureau to make these local connections for us. If they can’t, why should we take our event to the city?

So you don’t care much for financial subsidies?
It helps to some extent, of course. Our events must be affordable for everyone because we attract academics and non-academics. To get a programme going, we need sponsorship which is more and more difficult to find these days, so some local subvention always help. Money we save in some areas can be used elsewhere to offer a better programme.

But between the two – great local connections and generous subventions from a convention bureau, I’d rather have local connections. That is far more important to us. Somehow, we will always find ways to make things happen, even without any financial support.

I’ve been so impressed with the materials FCVB had prepared for me, that I’ve been showing them to other convention bureaux, telling them that this is best practice. Those materials have also enabled me to think broader and discover ways to work with another industry association to enhance content. It was through them that I learnt that there are five main industry sectors in Fukuoka, one of which is seafood – and that sparked collaboration possibilities with AISP.

FCVB understands what needs to be done to attract an association event. Not only did the representatives come to our meeting with the right materials, they had also proactively gone out to meet some of ISPIM members in Japan to understand what our event is like and what issues are important to us.

Do you think that there are enough convention bureaux that are doing it right?
No. Many talk endless about their city’s infrastructure and ask how big my event is, do I use a convention centre and do I use a DMC or PCO. They then pass me a list of all that. That’s not what I want. For ISPIM, the connection with the local innovation community is critical. Without that, we are just tourists in a destination and nothing more will happen after the meeting ends.

A lot of associations are talking about legacy these days; what do you leave behind after attending a conference in a destination. I don’t think convention bureaux look at this particularly well.

There are some exceptions, of course. Auckland is very good at looking at event legacy, which is understandable because the convention bureau sits right under the national economic development agency.

The fact that we could say we’ve been to a city and left something (knowledge) behind, will enable us to consider the city again for future events. Because if we don’t (establish a legacy), there is no measurement of our achievement, and we will just move on to somewhere else, another city that will want to help us make the right connections and bring benefit to the local economy and community.

In many cases, convention bureaux are just concerned about bringing that one event in.

Do you think the rotational nature of association meetings encourage such one-off relationships with the convention bureaux?
Maybe. But associations speak to one another and we become ambassadors of certain destinations.

Let’s talk more about local connection. Why is this critical?
For ISPIM, a successful event needs to have 25 per cent local delegates and 75 per cent international. We can showcase innovation in the host city, look at the various industry clusters and discuss the challenges the local community faces.

Nobody wants to hear only how good things are. That isn’t beneficial. They want to understand challenges and share possible solutions. A question may be asked and somebody from a different part of the world, from a different industry, may have an answer to that or suggest a different way of approaching the problem. We want people to share knowledge and are always thinking of ways to engage our people. Our conferences have evolved in this manner.

But to achieve this high level of engagement, we need to know how to interest the local community.

What could poor local connections do to your events?
In 2016, our summit in Kuala Lumpur drew around 140 people. We usually aim for 200 people at least. It was a relationship issue with this event. The CEO of the Malaysia Foundation for Innovation left his position when we started promoting Kuala Lumpur at our event in Brisbane a year before.

Originally we talked about doing something together with the Foundation, but after the CEO’s departure we were told that the collaboration was off. The foundation was going to bring in 50 delegates, which would have placed our attendance at 190, closer to our 200 target. To make things worse, the foundation put up a free innovation event a day after ours. A lot of the government delegates went to that event instead.

Additionally, many speakers from the local companies only showed up for their presentation slot at our conference and did not bring their people with them. The local involvement was very weak – barely 25 per cent of our total delegate numbers, which is our usual target.

Here’s another lesson – when we did our 2014 event in Singapore, we worked with a professor in the Singapore Management University. I got a little lazy and relied only on his network, which meant that our attendance in 2014 was smaller than the one we had in 2008.

Since then, we have decided to postpone our 2017 Singapore event to 2019 and use these couple of years to know people in agencies like A*STAR (Agency for Science, Technology and Research), SPRING Singapore (a government agency supporting local enterprises), National Research Foundation, National University of Singapore, etc. I want them to be enthusiastic about our event, and to want to participate in it with quality speakers and content. Without them, I’m relying on one person’s network again.

So what’s did you learn?
We learnt that we must have more than one local partner. That is why I told FCVB that they may have done an excellent job impressing us, but the real work starts now. I’ve asked them to host a half-day event where people from the local innovation community will be invited to talk about content, speakers, venues, promotions and delegate incentives, everything. The event has to benefit everyone – ISPIM and the local stakeholders. I want to know what is it they want out of the conference so I can build it into the programme sooner.

It is also important to ask the right questions to the convention bureau. Singapore Tourism Board (STB) is helping me with delegate boosting now. It didn’t in 2014 because I didn’t know to ask them.

Would you agree that an association’s relationship with the convention bureau could be a better one if associations came prepared too?
Well, yes. The association must know what it wants and engage the convention bureau in the right manner for a successful relationship. If we were able to say exactly what we wanted, then we would hope the convention bureau could find the right people to help achieve what we need to do.

What I used to do at tradeshows, was to have a draft RFP (Request For Proposal) showing what I needed. I realised that made us talk mostly about (the city’s hotels, venues and attractions) and not about other critical driving factors that I’ve mentioned earlier.

So in the past year we have changed our approach to enable us to better articulate what we need from the city to host an event there.

ISPIM has events around the world. How is it different building delegate numbers in the different regions?
ISPIM Conference had 120 delegates in Athens 2006, over 400 in Vienna 2009, and over 500 in Barcelona 2012. After that we capped our European conferences at 500 pax. Europe is a lot more compact, making it easier for us to form communities.

In 2008 we started our first non-European event in Singapore (ISPIM Innovation Symposium), with 180 delegates or so. We moved it around the world, but there was no real connection. One year it was in Canada, the next in New Zealand, and they are not quite neighbours.

After the sixth ISPIM Innovation Symposium in Melbourne, 2013, where we got 201 delegates, we decided to kill it and split our conferences by regions – Europe, North America and Asia-Pacific.

We have been building up momentum in North America and the delegate numbers are growing.

But it is more problematic in Asia-Pacific, which is a large geographical region. The countries and culture are so unique that it is more challenging to create communities.
We thought of having a conference for just the South-east Asia region, but eventually ditched that to focus only on big innovation cities in Asia-Pacific like South Korea, Japan, Taiwan, Singapore, New Zealand and Australia.

You’ll notice that I’ve left out China because at this moment it is just too much hard word to for us to grow there (laughs).

An event destination has to be easy for people to go to, without having to struggle with visa, and easy for associations to hold an event, without having to struggle with getting the right licences. The barriers to entry are high in China, and some ways in India too.
So you have two biggest populations, two biggest markets in the world that are not quite accessible to us right now. But we will get there eventually (laughs).

Bitran (left) catches up with FCVB representatives at AIME 2017 in Melbourne

An innovator at heart

Iain Bitran is the executive director of ISPIM, the International Society for Professional Innovation Management. It is an association of members from research, industry, consulting and the public sector, all sharing a passion for innovation management – how to successfully create new products, processes and services from ideas to stimulate economic growth and well-being.

Formed in Norway in 1983, ISPIM has members in over 70 countries and is the oldest, largest and most active innovation network in Europe, expanding rapidly in the Americas and Asia-Pacific.

As well, since 1993, Bitran has been the co-founder and chief technology officer of Enterprizer Technologies, the provider of intelligent decision management solutions driven by Enterprizer, an innovative enterprise modelling system. He worked on many client projects with enterprises, governments and NGOs. As lead designer of Enterprizer, Bitran trained consultants to use Enterprizer and was been involved in many EU and UN funded projects. In 2017 Enterprizer Technologies split into two main business areas, Enterprizer Consulting and Enterprizer Events, with Iain becoming CEO of the latter.

This article was first published in TTGassociations January 2018, a sister publication of TTGmice

New sales director for The St Regis Bangkok

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The St Regis Bangkok has welcomed a new director of sales, Prachaya Basset.

In her new role, she will work closely with both revenue and marketing teams to develop strategic customer segments and maintain overall positioning of the hotel.

Basset brings with her more than 15 years of experience in the hospitality sector, joining from her most recent stint at Mandarin Oriental, Bangkok.

No stranger to the hotel, she was previously with The St. Regis Bangkok as account director from 2012-2013. She has also worked with a number of other luxury brands such as Conrad and InterContinental in Bangkok.

Thailand joins hands with four foreign chambers of commerce

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Thailand recently signed an MoU with the FCA (Foreign Chamber Alliance; representing Australia, Germany, US and UK) to push the development of the country’s MICE business in longhaul markets.

Chiruit Isarangkun Na Ayuthaya, president of Thailand Convention and Exhibition Bureau (TCEB), shared: “(The) FCA has more than 20,000 members that include businessmen, investors, entrepreneurs from business, industrial and service sectors, such as Minor Hotels Group, AccorHotels Group, Marriott Hotels Group, convention centres business, as well as oil, mining, pharmaceutical, automobile and other industries.”

TCEB’s president Chiruit Isarangkun Na Ayuthaya (centre) alongside the four FCAs

Calling these “high potential business groups”, Chiruit believes that they will help propel the national economy as they have already been included among the S-curve targeted industries that the Thai government is eyeing, in line with its 4.0 policy.

This is the very first time that the Foreign Chamber Alliance has signed an MoU with a Thai government agency.

With this MoU, the framework for the development of the business events sector will comprise five areas of operation, including exchanges of statistics and MICE events, MICE business development, MICE market promotion, MICE business research, and MICE personnel development.

TCEB’s next step is to discuss with FCA on the preparation of Phase I work plan, which will last two years.

From January 2019 to March 2019, Thailand’s business events sector has been ranked by ICCA at number four globally for international conventions in Asia – after Japan, China and South Korea – with 193 events.

According to The Bangkok Post, Thailand welcomed more than eight million corporate business travellers in the second quarter of fiscal 2019, an increase of 2.9 per cent year-on-year. International MICE travellers during the period which ended in March stood at 353, 256, up 11 per cent.

Malaysia chalks up wins for two 2020 conferences

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The capital city has a successful track record in attracting and hosting large-scale congresses

Two congresses will be heading to Kuala Lumpur next year in 2020, the 46th ITA-AITES World Tunnel Congress (WTC) and the International Congress on Infectious Diseases (ICID).

Taking place between May 15-21, 2020, the WTC event will bring together more than 1,500 engineers, designers, and construction professionals to Malaysia, and generate an economic impact of approximately RM 21 million (US$5 million). It will be held at the Kuala Lumpur Convention Centre (the Centre).

The capital city has a successful track record in attracting and hosting large-scale congresses

The theme of the seven-day event will focus on multiple technical paper presentations, tunnelling training courses, poster presentations, the ITA-AITES General Assembly, technical visits to ongoing tunnelling projects in Malaysia, and interesting exhibitions by companies from all over the world presenting their latest tunnelling solutions, innovations and technologies.

Another conference to be held at the Centre in 2020 is the ICID international congress. Over 3,000 medical professionals from 102 countries are expected to attend ICID 2020, and the event is expected to deliver a RM14.5 million economic boost to the country.

Both congresses are supported by the Malaysia Convention & Exhibition Bureau (MyCEB).

DMZ Spy Tour launches new programmes for corporates

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DMZ Spy Tours has rolled out two new experiences for corporate groups

South Korean tour company DMZ Spy Tour is promoting two new experiences for corporate groups that give participants a clearer understanding of the relationship between North and South Korea.

This tour aims to educate travellers, so that they would spread the word back home that there is peace in the Korean Peninsula.

DMZ Spy Tours has rolled out two new experiences for corporate groups

The tour company specialises in tours at and around the DMZ – the Korean Demilitarized Zone which exists on the border between North and South Korea.

Shrek Lee, head director of DMZ Spy Tour, explained that as tensions between the two Koreas rose last year on the back of news reports on North Korea’s nuclear weaponry, foreigners were hesitant to visit the South as they thought there was unrest in the Korean Peninsula.

“So I approached the Korea Tourism Organization (KTO) and the South Korea army agencies, and told them we needed to do something to show travellers how we are able to defend ourselves and that there is peace at the border,” Lee said.

As a result, the signature DMZ Spy Tour, with an angle tailored for corporate groups, was born. The tour comprises activities at the South Korean army camp, a conference opportunity at an indoor venue, an outdoor barbecue and entertainment in the form of a K-pop cover concert or jazz concert.

The other corporate tour is a boardgame-based teambuilding activity built around the Korean War, and a private tour along the North Korean Spy Commando Invasion Route.

Both are good for groups of up to 70 pax.

Lee claims that the signature DMZ Spy Tour is offered exclusively by his company, and has so far been popular among American and Singaporean holidaymakers. “Bookings from OTAs out of Singapore alone (numbered at) 80 last year, bringing us an estimated revenue of US$50,000,” he said.

For the MICE spin-offs, Lee said promotion work has only just started, through fam trips organised with KTO, but feedback has been positive.

“Buyers who went on these experiences were pleasantly surprised that the border is so peaceful and that meetings can even be held near the border,” he added.

Orchard Hotel revamp promises enhanced event solutions

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Local landmark Orchard Hotel has completed its multimillion-dollar renovation, spanning 260 guestrooms, the lobby, two dining establishments, and 11 conference and function spaces.

The enhancement project, which was officially unveiled last Thursday, refreshes the 40 year-old property and touts a “360 degree guest experience”.

Orchard Hotel’s Grand Ballroom gala dinner setup

On the business events front, Orchard Hotel now boasts one of Singapore’s largest pillar-free grand ballrooms at more than 900m2 and comes equipped with two floor-to-ceiling LED walls – a first in Singapore. The conference centre has also been redesigned with five intimate meeting rooms and upgraded facilities.

Additionally, event planners now have the luxury of choice with numerous catering options from the hotel’s four restaurants – Hua Ting Restaurant, The Orchard Cafe, Mon Bijou and Bar Intermezzo – as well as a Halal-certified kitchen.

Other upgrades include autonomous room service and chef associate robots; polished new dining spaces; a new contemporary clock tower; and 260 sleekly refurbished guestrooms each equipped with a Handy smartphone and six USB ports.

Jean-Philippe Jacopin, general manager of Orchard Hotel, said that the hotel’s large pillarless ballroom allows the flexibility for clients to build large structures or configure spaces to suit their conference needs.

The hotel refresh comes at a timely juncture as Orchard Road gears up for a major transformation and customer demands are changing, remarked Jacopin.

He explained: “We are facing great competition around us as there are many beautiful hotels here. We’re working very hard with the Singapore Tourism Board to revamp and enhance the old charm of this area.”

One way in which the revitalised hotel will pull its share of guests is through revamping the guest experience, using tools such as data and staff training to elevate customer satisfaction.

“Today, the hotel is more vibrant and elegant. The service of today is completely different from that of before. People now have no time, we have to be fast, and there’s no margin for error. Each customer is now a VIP who deserves my attention. For our reception, we are working a tool that scans guests passports without our staff having to touch it,” shared Jacopin.

AMEX GBT reveals average national meal limits for business travellers

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Meal allowance is the third largest corporate travel and expense category

American Express Global Business Travel (GBT) has launched its meal expense whitepaper, Savings for Cravings, which examines tactics and policies that optimise what is widely seen as the third largest corporate travel and expense (T&E) category.

While air and hotel expenses have been a core focus of T&E management for many years, challenges regarding policy creation and spend visibility mean that meal expenditure limits have been difficult to enforce.

Meal allowance is the third largest corporate travel and expense category

In a list of 20 key countries, GBT data has revealed that Australia and the UK have the equal highest meal allowances for breakfast (US$33), France and Spain have the equal highest lunch allowances (US$55), while the UK also has the highest dinner allowance (US$86).

Harris Manlutac, GBT’s head of global business consulting, Asia-Pacific, said: “Many companies have adopted a standardised global meal policy with limits set by destination. These policies can be effective, when adhered to, in controlling spend. However, for multinational organisations, such policies can be difficult to create. We find in many instances that compliance is driven by the attitude of an employee’s line manager.

“A common approach is to set traveller per diem limits. However, as rates can vary greatly between countries it can create challenges. For example, employees from a country with a low per diem rate may often travel to countries where food is expensive. At the same time, a colleague from a different country with higher per diem rate may be on the same business trip, highlighting the disparity. ”

Cultural differences, food preferences, and dining styles can vary significantly depending on an employee’s origin, home country, age, and other demographics. Providing flexibility as part of a policy can, therefore, by advantageous, according to the whitepaper findings.

For example, travellers should be able to spend beyond their meal limits while staying within a prescribed daily limit or quota. Organisations should also consider this practice when staff or external business partners attend meetings, as exceeding a quota for one specific meal may be appropriate.

Manlutac continued: “One of the biggest assets that a company can have is visibility over what employees spend. When employees book flights and accommodation according to their company’s approved travel policy, the recorded travel volume data can be used by companies to negotiate the best rates with suppliers.

“By having effective policies, and spend visibility, meal expense data can also be mobilised as a tool through a number of tactics, such as negotiations with preferred dining programmes. This is a huge growth area for companies looking at new ways to drive considerable savings. We expect technologies, such as mobile apps, to be tracking and supporting meal spend behaviours in the very near future.”

A copy of the meal expense whitepaper, Savings for Cravings, can be downloaded here.

Food waste for thought

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What first inspired you to come up with a food waste prevention programme?
I identified a huge knowledge gap, which was when I realised there was an opportunity to bring about a positive impact on both business and society, while addressing one of the world’s most pressing issues.

Could you share with us a few tangible examples and successes of your work?
We started focusing on cutting food waste seven years ago, when food waste was not an issue.

One of the successes we are the proudest of is when we managed to convince the Thailand Convention and Exhibition Bureau (TCEB) to endorse us, and subsidise hotels and convention centres that are adopting our food waste prevention programme.

The other achievement worth sharing are results from some of the largest hotel properties in the region such as Bangkok Marriott Marquis Queen’s Park, Marriott’s flagship property in Asia-Pacific. From the beginning of our collaboration in August last year, the hotel reduced food waste by more than 24,850kg in the first four months of implementation, and cut food waste per cover by 30 per cent. We also helped Marriott’s Goji restaurant be the first to achieve the Pledge on Food Waste Gold certification with 94 per cent compliance.

We are currently supporting other restaurant groups in Asia and Europe, to help them reach the gold level of certification.

Another important achievement is the implementation of a food waste prevention campaign at a school for children aged seven to 17 about 1.5 years ago, to encourage lesser food wastage. We’ve seen these kids influence their own parents to cut their wasting habits at home, which for us, is important.

Aside from TCEB, have you approached any other government organisation in South-east Asia like Singapore Tourism Board to partner with them?
We have not worked with other any government organisation in South-east Asia yet. We are, however, currently collaborating with the French Environment and Energy Management Agency, and sharing our expertise with culinary and hotel schools in France. This way, we’ll have a wider impact.

It is worth mentioning that with the TCEB scheme, we helped seven hotels to save more than 155,000kg of food, trained more than 600 professionals, and helped brought about US$600,000 worth of savings in six months. This result will hopefully convince other governmental agencies to partner with us.

The Singapore Tourism Board would be a fantastic partner, especially since
the country’s Ministry of the Environment and Water Resources has designated 2019 as the Year Towards Zero Waste, where the government body is working towards becoming a circular economy and zero waste nation. We first initiated talks with The National Environment Agency two years ago, but they did not seem interested at that time, though it may be different today.

I really want to work with Hong Kong, as the need to address food waste is dire there, with landfills choking on waste, and I hope to build bridges with the country soon to bring about an impact.

Could you share with us an overview of the organisation’s learning modules on food efficiency for hospitality schools?
Our work entails three complementary steps.

One, implement a food waste prevention system within operations of culinary schools; two, using the framework offered by the PLEDGE on Food Waste to involve students, staff and chef instructors in a hands-on certification project; and three, sharing knowledge with students from a more scientific angle.

The last is composed of five modules covering the global economic, social and environment repercussions of food waste; food waste and other negative impacts along the supply chain; how to set up an efficient food waste prevention system in food operations (categories, methodology, stakeholders, tools and practices); metrics, KPIs and the necessary new ways to assess F&B performance; and finally, innovation, technologies and international standards such as the PLEDGE on Food Waste, and the Food Loss and Waste Protocol by World Resources Institute.

You mentioned you are working on designing strategic food efficiency programme for hotel groups. Could you please share more?
We want to help hotel groups design and implement a food efficiency strategy across their entire portfolio, as this will save hundreds of tonnes of food, and several million dollar, a year.

They might have goals to cut food waste by 30 or 50 per cent, but reality is knowledge is lacking, data collection is not done properly, and people don’t understand the food waste situation. One of our largest challenges is that hotel groups may not realise the true cost of food waste as it is not quantified, or they do not look at operation costs as a whole.

Misconceptions are hard to change, for example, buffets have been identified as a focus point whereas it only represents 10 to 15% of all food waste for large operations. It is common for large catering venues and hotels to waste more than 900kg of food per day, with an estimated cost at US$3,000 to US$5,000 a day. The cost of food waste ranges between eight to 14 per cent of total revenue!

So we want to make the most of our seven years of experience; thousands of hours spent bin-diving; and all the trial and errors we went through, to support large hotels and restaurant groups design and adopt the right strategy, define the right KPIs, analyse the right data, and use the correct approach and adapted tools. Using a food excess monitoring solution that includes a corporate performance dashboard for example, would help them monitor the situation closely.

Aside from hotels, are you also working with event organisers and corporate planners and their caterers?
We currently do not work with event organisers. We have been working on the capacity building side, for instance, delivering energy-packed workshops for MICE professionals on how to integrate food efficiency strategies and revealing tips on ways to reduce food going to landfills as a differentiation factor.

We haven’t been able to explore a complete food waste prevention programme at events yet, but I am confident it’s just a question of partnership and timing.

Alila SCBD opens two new event spaces

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The recently-opened Alila SCBD Jakarta has unveiled two event spaces – the Artisian Bar and Event Gallery – on the property, both of which have been made available for corporate bookings.

Situated at ground level next to the lobby, the Artisian Bar has been designed as a gathering space for the artisan community. Spanning 512m2, this space offers a high-ceiling, and is furnished in a modern, minimalist fashion. The space would be good for creative events, or intimate gatherings.

Artisian Bar

Guests will also be able to admire the many pieces of curated artworks from across Indonesia that adorn walls and niches, celebrating the artistic heritage of regions and indigenous cultures such as South Sulawesi, East Java, and Kalimantan’s Dayak tribe.

Meanwhile, the Event Gallery is located on the third floor of the Alila SCBD. The U-shaped gallery is enclosed by floor-to-ceiling windows that fill the space with natural light, and offers panoramic views of the capital city.

Event Gallery

Spanning 714m2, the gallery can accommodate around 765 guests cocktail-style. It can also be divided into two smaller spaces – a 313m2 South Gallery and 410m2 North Gallery. In addition, the gallery is also connected to the hotel’s outdoor Catwalk Pool and terrace, offering a spill-out area surrounded by skyline views.

Event planners need to note that F&B minimum spends apply depending on the event, and corporate buyouts for spaces start at 145 million rupiah (US$10,012).

Email scbd@alilahotels.com.

CWT names head of channel evolution

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CWT has appointed David Zimmer as head of channel evolution.

In this newly created role, he will ensure CWT continues to deliver industry-leading options for the way travellers want to interact with the company.

David Zimmer

He will be based in London, and report to Niklas Andreen, CWT’s executive vice president and chief traveller experience officer.

Zimmer brings over 20 years of international experience in growth and product innovation across multiple roles. Prior to joining CWT, Zimmer held various leadership positions in the travel industry, where he was most recently global head of innovation & data, hospitality for Travelport.

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