F&B Guide on Chinese Guest Preferences May 2024
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The Purpose
The purpose of this document is to provide a toolkit for hotels to take care of Chinese Travelers overseas.
With the conclusion of the COVID-19 pandemic and the lifting of visa requirements for Chinese travelers in several countries, there is a significant increase in Chinese guests with strong consumption potential. This document outlines methods to better serve Chinese guests and attract a greater number of Chinese consumers.
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Chinese Comfort Food for Breakfast : Warm Food to be served Warm.
Tea Flavored Boiled Eggs
Soya Milk
Congee
Fried Rice
You Tiao 油条
Steamed Egg
Noodle Soup
Steamed Buns
• Chinese Comfort Food should be served warm. • Steamed Egg can be popular for kids and adults. • Chinese Travelers like to try International cuisine as well.
Chinese likes to try local Specialty, too!
Laksa
Kaya Toast
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Shangri-La Academy Online course number: 24576875
Resource Library
SL Academy Course All Chinese food Recipes and cooking videos will be available
Timeline for SL Academy Course
24-29 May Survey and Gap analysis
17-24 May Eggs, DimSum, and other Hot dishes
31 May Hotels Kick Start Training Programme
13-16 May Upload 1 st batch recipe on SL Academy
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Opportunities : Chinese Chefs on Food Promotion can Fix Your Breakfast TOO !
Middle East (Abu Dhabi and Dubai)
Malaysia (Kota Kinabalu)
Thailand (Bangkok)
Philippines (Manila)
Indonesia (Jakarta)
Singapore
SLYZ – Kevin Zhu To SLJ 8th-14th July; to SLM 18th-27th Oct
SLCD – Yong Peng to Middle East 17th -30th July To SLBK 25th Oct – 3rd Nov
SLQT – Kevin Zhu GP SLS 18th – 25th Aug
SLPU – Xiaosheng Gao TAH 13th -19th May
SLFZ – Mike Chen SLJ 19th – 25th Aug
Working on progress • SLHN Tomas Tian to Sydney, Australia • SLYZ Daniel Zhou to Pennang, Malaysia • CWH Baozeng Yang to Tokyo, Japan
• There are a list of visiting Chinese Chefs arranged to visit your region. • Take the opportunity to conduct training for Breakfast menus.
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WOW Factor : A typical congee layout with condiments & Steam Section
At least 8 condiments for congee
Bowl and spoon for guests, make sure bowl is suitable size
Congee in cooker to keep warm, soup ladle by side
Besides DimSum, Steamed sweet potato and corn are also welcomed
Steamer or bain- marie
Chili, soybean sauce, vinegar are some of the basic condiments
A La Carte: Congee with condiments
Bilingual Tag
• Congee and 8 condiments must be featured • With Bean curd, Sichuan pickle, cucumber pickle, olive vegetable pickle, salty radish pickle, salty duck egg, and also several local condiments
• Steamed: Char siu Buns, Siu Mai, Meat Buns, Vegetable Buns, Bean Paste Buns, Rolls, Dumplings, Corn, Sweet Potato, Yams • Fried: Fried Dough Sticks, Spring Rolls, Fried Dumplings
Rice Congee
Dim Sum
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WOW Factor : Typical Chinese Sauces and Condiments
Item
Photo
Photo
Item
Photo
Photo
Cha tsai/ Chinese Pickles/ Preserved Vegetable 榨菜
Chili Sauce 老干妈辣椒酱
Vinegar 醋
Salted Duck Egg 咸鸭蛋
Chopped Chili Sauce 剁椒酱
Fermented Bean Curd 豆腐乳
XO Sauce XO 酱
Bean Paste 豆瓣酱
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WOW Factor : Chinese Guest Preference & Habits-Opportunity to Impress
Instant noodles as comfort food, not necessarily limited to Chinese brand, but recommended to have spicy and non-spicy options.
When serving beers and soft drinks to Chinese guests,
Chinese guests prefer to have the liquid yogurt drink with straw rather than solid yogurt eat with spoon.
Impress them by asking if they prefer room temperature or iced.
Anticipate their needs.
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WOW Factor : Chinese Guest Preference & Habits-Opportunity to Impress
Place chopsticks prominently on buffet counters, prepare correct shape /style of bowl and spoon for noodles, soup and congee. Teacup and toothpicks also as set-up
Place paper napkins on table as part of set-up rather than only linen napkins.
Providing hot wet towel delight Chinese guests’ experience and make a deeper impression
Alcohol Disinfectant Wipes could be offered
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WOW Factor : Opportunities to Impress : Birthday Gifts !
Picture from social media
◼ In traditional Chinese Culture, the birthday noodles and peach-shaped birthday buns symbolize long life and happiness on birthdays.
Social media posting of guests receiving birthday noodles and buns
The longer the noodles are, mean the longer life will be, and the egg is a must.
Birthday noodle soup (with egg)
Impress your Chinese Guests with Birthday noodle soup (with egg) during their stay.
While the birthday buns with all the blessing characters on it, are usually served to the elderly. (news trend shows it’s well received to young generation as Chinese traditional Culture gets popular)
Peach-shaped birthday buns (with character of “ 寿” )
This would be more surprising than a regular birthday cake.
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Chinese Guest Preference Varies Based on Region
data source social media
East China Zhejiang, Anhui Jiangsu Cuisine Prefer Sweet, prefer small portions, lots of sugar and soy sauce.
North China Shandong Cuisine Prefer Savory, meaty and staple foods
South China Cantonese, Fujian Cuisine Focus on fresh ingredients, light and less greasy, vegetables are essential
Southwestern China Sichuan, Hunan Cuisine
Prefer rich flavor, like Spicy, Sour, etc.
• The origin of Chinese guests can be categorized into four regions by their eating habits • 8 main regional Cuisines in China, which have given rise to even more cuisines
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Menus in Chinese Banquet Varies: the food is as different as Italian vs French
Jiangsu Cuisine
Sichuan Cuisine
Anhui Cuisine
Shandong Cuisine
Nine-turn intestine 九转大肠
Salted duck 盐水鸭
Koushui Chicken 口水鸡
Anhui special fish 臭鳜鱼
Shredded tofu 煮干丝
Anhui Salty pork 刀板香咸肉
Shrimp and cabbage 大虾白菜
Mapo Tofu 麻婆豆腐
Deep and rich flavours, famous for Sichuan Pepper with spicy and hot flavour.
Shandong cuisine is famous for its wide selection of material and use of different cooking methods.
Jiangsu cuisine calls for precise and delicate carving techniques.
Famous for fresh tasting, much oil, dark color and special cooking skill.
Cantonese Cuisine
Zhejiang Cuisine
Fujian Cuisine
Hunan Cuisine
Pepper Fish Head 剁椒鱼头
Fried pork with chili 辣椒炒肉
Shrimp dumpling 虾饺
Yellowfish, ricecake 黄鱼年糕
Chinese broccoli 白灼菜心
Crabs in yellow wine 醉蟹
GingerlyDuck 姜母鸭
Buddha jump wall 佛跳墙
Many cooking methods, with steaming and stir frying being the most favoured, Specializes in Dim Sum
Light, seafood as the main ingredients, rich in quality nutritious ingredients.
Plain, more subtle flavours, Seafood products
Not only spicy. wide range of flavors and the rich variety of ingredients and spices.
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Chinese Guest Preference &Habits
Data Source: China Hotels Survey
Outbound Chinese Guest Breakfast Preference on Drinks
Outbound Chinese Guest Preference on Chinese Tea
Outbound Chinese Guest Preferred F&B Selecting F&B Venue Channel
E. Warm Water 18%
F. Friends Recommodation 15.67%
E. Black Tea 7.15%
A. Coffee 17%
E. Tik Tok 10.02%
C. Oolong 28.98%
A. Dianping 42.65%
A. Pu'er 44.93%
B. Black Tea 19%
D. Hotel Concierge 12.43%
C. Green Tea 6%
D. Hot Milk/ Soya Milk 41%
C. Xiao Hong Shu 17.09%
B. Trip Advisor 2.14%
B. Green Tea 18.94%
1. Tailor made beverage program is also a Plus to wow Chinese guest For breakfast, hot milk, soya milk and hot tea contribute to 66% of the breakfast drink selections For lunch and dinner, Pu’er and Oolong tea are most popular.
2. Most of Chinese guests prefer to use mobile APP to search restaurant, manage Dianping and Xiao Hong Shu are more effective to attract Chinese guests to your Outlets.
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Expectation of Chinese Meals Arrangement
Set-up ▪ Chinese Kungfu tea set in PDR with sofa and table ▪ Snacks(peanut, walnut, cashew nut) and fruits pre-seton the table ▪ Chinese Channel on PDR TV (CCTV1, CCTV5, CCTV6) ▪ Chinese decorations, such as red tablecloths on special occasions and festivals ▪ Sofa setup in U shape for Government event Service ▪ Service staff dressed in Chinese traditional clothes like Qipao( 旗袍 ) ▪ Chinese-speaking service staffs ▪ Beverage butler to serve the top VIP individually ▪ Bilingual menus printed in Chinese are placed on the tables ▪ Baijiu Service with baijiu carafe & glass ▪ Hot water or hot tea served before meal and before dessert
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Contact
Regional F&B, China
Raymond Teo, Vice President, F&B (China) raymond.teo@shangri-la.com
Adam Lu, Assistant Vice President, F&B (China) adam.lu@shangri-la.com
Hattie Yang, Senior Manager, F&B (China) hattie.yang@shangri-la.com
Claudia Qin, S+ Management Trainee claudia.qin@shangri-la.com
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