Golf Management - Keeping Your Reviews Positive

from Vietnam Golf Magazine

August 2015

www.vietamgolfmagazine.net

Today’s golf market, as with most industries in Vietnam and around the world is highly competitive.  Each course must distinguish itself from the others to maintain it’s current players as well as pull in new golfers.  In this issue, we’ll highlight a few key points to help bring new golfers to the course.

Vietnam Golf Magazine
August 2015

Online - Websites:  A necessary part of each club’s effort is their presence on the internet. Websites are tools that influence every part of the marketing effort.  On a basic level, a website attracts prospective golfers and introduces them to the quality of the property and its staff. Almost every club has some presence on the internet.  It’s the first introduction to the club most people have, so make sure it delivers a top-notch message.

Online - Booking System:  So the golfer’s made their way onto the club’s website and they like what they see. How easy will it be for them to book a tee time?   Whether through the website or a smartphone App, it should be easy for both members and non-members to make and confirm a booking.  A process that is too difficult or time consuming will leave the golfer frustrated and looking elsewhere to go.  The process should be both quick and simple to follow.

Online - Matching Interests:  A unique feature some clubs are beginning to address is making it easy for golfers to hook-up with others sharing similar interests. With this type of social feature, golfers can post their interests and search for others with compatible interests, somewhat like a Facebook feature for golf. This is particularly helpful for single golfers who want to become part of a friendly golfing community.  

In a country like Vietnam where inbound golfers speak a variety of languages, a more informed booking system will also be able to assist golfers in linking up with others who speak a common language.  If the golfer’s first experiences at the club are enhanced with shared interests, language and values, they’re likely to return for future rounds.

Loyalty Program - Bonus for Referral:  Incentivize use of the club and facilities by implementing a customer loyalty program to attract new golfers.  Though many programs involve rewards for the amount they spend at the club, expand the program to also provide rewards for those who recommend the course to other players.  When the recommended golfers become regular patrons at the club, the person who referred them could receive some form of bonus.

Loyalty Program - Preferred Tee Times:  One aim of a successful loyalty program is how to draw golfers from other courses in the region, and turn them into regular players at your course.  This can be achieved by offering benefits and perks to the best customers, such as providing access to the best tee times before the general public has access.

These preferred tee times can have multiple levels, whereas the the first level may have the ability to book a time two weeks in advance.  The second level may have three weeks advance booking, while the top loyalty level may have a full month.  These multiple reward levels will encourage customers to continue reaching for the top in order to gain access to the most desirable tee times.

Customer Relationship - Club Ambassadors:  A common trait with successful sales organisations is the value of word-of-mouth.  It is often said that their best salespersons are their valued customers.  Keep them engaged with quality customer service throughout their time at the club.  This will positively impact their desire to actively promote the course to friends and acquaintances through casual conversation and online travel forums.

Lifestyle Nightclub -- 2 Lam Son Bar -- Smooth in Saigon

from Vietnam Golf Magazine

August 2015

www.vietnamgolfmagazine.com

Recognizing that luxury lies not only in elegant décor and lavish furnishings, but also in outstanding guest service, 2 Lam Son consistently rates as HCMC’s top upmarket cocktail lounge.  Located in the heart of the city at the Park Hyatt Saigon, the stylishly designed contemporary bar offers an energetic atmosphere that compliments its impressive view of the city.

Vietnam Golf Magazine
August 2015

Fashionably designed by internationally renowned interior design firm Super Potato (Tokyo), 2 Lam Son is easily the top lifestyle destination for both jet-setters and the city’s elite.  As guests enter they are met by warm walnut timber floors, and a modern black marble, stainless steel and glass island bar. Located on one side of the island bar is semi-private booth seating, with each booth partitioned by intricately designed metal screens. Located above the bar is a mezzanine floor that offers a relaxed and intimate lounge area, giving guests a fantastic view.

Also known at the Martini Bar, this metropolitan venue offers a wide selection of international wines, premium spirits, local and imported beers and an innovative assortment of creative signature cocktails.  Complimenting the drink selection is a delectable menu with the chef's recommendations.

Electrifying the lounge at night is the site’s well-traveled resident DJ who provides pulsating tunes with a genre-bending fusion of sounds.  2 Lam Son invites guest to “socialize, sip and satiate” with the modern mix of music, exotic drinks, conversation and ambiance.

For more information:

Park Hyatt Saigon

2 Lam Son Square

District 1, Ho Chi Minh City

Tel:  +84 0 3824 1234

website:  www.saigon.park.hyatt.com

Facebook:  www.facebook.com/ParkHyattSaigon

Lung Linh Hà Nội - Truly Hanoi, L'Artiste Restaurant at Apricot Hotel

from Vietnam Golf Magazine

August 2015

www.vietnamgolfmagazine.net

As good fortune would have it, our four month global tour brought us into Hanoi for a week long visit. Prior to touch-down at Noi Bai International Airport, reports had come to us about the Apricot Hotel, a newly opened five star, small luxury hotel just steps away from the iconic Hoan Kiem Lake.

 

Vietnam Golf Magazine
August 2015

In just the three months after it’s opening in April 2015, the trendy, luxury property has received a generous number of positive reviews.  We knew it was a stop we needed to make.  Our chief aim was to experience the culinary delights at L’Artiste Restaurant.

Entering the Apricot lobby, we quickly notice both their meticulous attention to service and the hotel’s focus on Vietnamese art, culture and heritage.  Placed throughout the public areas and guest rooms are over 600 works by renowned Vietnamese artists.  Some of the showcased pieces are by master painters Nguyen Dung and Phan Ke An and contemporary stars Bui Huu Hung and Hong Viet Dung, together with sculptures, ink drawings and watercolours.

Formerly known as the Phu Gia, the hotel had welcomed socialites, political leaders and business elite since the 1920s.  Coming back to life after a top-to-bottom renovation, the interior is now a crisp and light cream, taking their cue from the French colonial era with marble floors, extravagant chandeliers and classical furnishings.

 

On our way to their fine dining restaurant L’Artiste, we proceeded at a leisurely pace that allowed us to enjoy the artwork along with the soft melodies played by the lobby pianist.  It gave us a feeling that we could have just as easily been walking through a boutique art gallery in any major metropolitan city.  When reaching L’Artiste, we are escorted past the open-style kitchen on the way to our private dining room with a view of Hoan Kiem Lake.

We were fortunate that the Apricot’s Executive Chef Hugo Barberis stepped in to explain each course and how they were prepared.  Our dinner started with a  New Zealand beef carpaccio, pomelo salad with Caesar sauce, followed by a main-course of sea bass filet with olive & zucchini risotto, smoked eggplant caviar, and an orange star and butter sauce. Our dessert featured their apricot & matcha tea mousse with apricot & strawberry.  Each course was artistically prepared -- culinary masterpieces served by their professional staff.

A bit about Executive Chef Hugo Barberis:  He began his illustrious career aged 16 as an apprentice at the La Table d'Anvers - a one-star Michelin restaurant in Paris. He honed his skills under the guidance of famed chef Alain Passard at the three-star Michelin restaurant L’Arpege before earning his one Michelin star as an Executive Sous Chef at Chamaree Restaurant.

He travelled to Vietnam and fell in love with the country, its culture, people and landscape.  During his eight years in the country, he has worked as an Executive Chef for an array of high-end restaurants and hotels. Bringing together the experiences spanning two decades, he creates unique, delectable dishes with French, Italian and Vietnamese blends.

Had our fashionable evening ended with the delightful dinner at L’Artiste, it would have been a very good night.  However, later in the evening we made our way up to Apricot’s rooftop pool which provided a stunning panoramic view of Hanoi and the iconic Hoan Keim Lake.  The tranquility of the

rooftop terrace piqued our senses of sight and sound, offering a truly therapeutic and memorable sensory experience.

An evening at the L’Artiste and on Apricot’s rooftop is a welcomed break for even the most seasoned traveller.  The service is top-notch, the French colonial architecture is warm and inviting, and the sophisticated ambiance puts one at ease.   Highly recommended for a night out on the town, or a longer stay to get-away.

Interview with Knut Randhem, Regional Head Mixologist, KU DÉ TA Singapore

from Hotelier Indonesia Magazine

Issue 21, August 2015

www.hotelier-indonesia.com

full issue at:  http://www.youblisher.com/p/1190668-Hots1138/

It was a pleasure for Hotelier Indonesia to catch up with the Knut Randhem at KU DÉ TA, atop the iconic Marina Bay Sands in Singapore.

[HI]  Do you consider yourself a bartender or mixologist?  What’s the difference for you?

Hotelier Indonesia Magazine
Issue 21, August 2015

[KR]  I believe all people making drinks behind the bar are bartenders. Mixologists are more focused on making drinks well. As for myself at KU DÉ TA, I take on both roles as I’m a bartender at heart and have helped to set up the bar from scratch, as well as the mixologist role in creating and curating the cocktail programme.

[HI]  What qualities do you think a successful mixologist should have?

[KR]  I think that person needs to have the ability to read people and have a good understanding on how to entertain. People visit bars to have a good time and that’s our main goal to accommodate that.

[HI]  How did you get into the art of mixology?

[KR]  As a young kid I actually wanted to become a chef so I attended culinary school in Sweden, and then went on to be a waiter. One day I stepped behind the bar, fell in love with it and never stepped out of it since.

Knut Randhem

[HI]  Where did you get your training?  How did you come up with your style?

[KR]  Since I’ve done culinary school, I’m used to working with flavours in many different ways. But other than that, I have been very fortunate to work with some really talented people to help developing my craft. I think that’s one of the things that make the cocktail scene great, as there’s a mentality that everyone contributes to driving the scene forward together. I have also always been really interested in the rich history of the cocktail world and read up intently on it. Until this day, I take inspiration from the classics in my creation of new cocktails.

[HI]  How did you end up at Ku De Ta?

[KR]  After working for 10 years in Copenhagen, Denmark, I got offered to go Thailand with the consultancy company to develop a new cocktail program for the latest KU DÉ TA branch in Bangkok. While my boss when back to Denmark I stayed on the project to maintain it. And then ended up with my current position where I overlook all the company’s bar operations. The response was really great and our cocktails were well loved, so late last year, the KU DÉ TA group instated me as their Head Regional Mixologist. I moved out to the flagship here in Singapore, and just introduced my first Singapore foray with an overhaul of the cocktail list at KU DÉ TA Singapore with heavy influences of the group’s Modern Asian philosophy and building on the classics.

[HI]  What goes into creating a new cocktail? What inspires you?

Knut Randhem

[KR]  I always base my cocktails on classic formulas or classic drinks. It’s not easy to create a completely new style of drinks, since most of them are already created. But using these classic drinks I can create my own expression of them. For KU DÉ TA specifically, I try to keep the drinks very crisp and clean with a lot of local (Asian inspired) flavours that are influenced from the group’s Modern Asian philosophy.

[HI]  What are some of your “greatest hits” cocktails?

[KR]  There have been quite a number of drinks that we created that have become very popular at KU DÉ TA. Rose Lemonade (Vodka, lemon rose essence and soda); Kiku Vesper, which I very proud of, where I’ve made our own signature fortified sake with yuzu shojuand gin. It has become our signature martini. But the Storm Cooler is probably the most recognised cocktail on our menu. I like it since it’s a good example of our concept, vodka passion fruit and lime with honey, with the twist of agedliquorice which I brought in from my home country, Sweden.  

[HI]  What was your most recent cocktail, and what was your thinking behind it?

[KR]  The last cocktail I introduced on the menu is called Whisky Charlie Mango, as we felt that we needed one more whiskey based drink to balance the menu with. I had a drink with some mango, and I’m not a big fan of mango, but this one was really interesting. So I decided to do a “stiff” drink with the flavours of mango. So I took fresh mango and made a cordial with it and balanced it with some vinegar. With this cordial, we made a whisky-based sour and added some homemade chilli bitters to add another dimension to the drink. It turned out so good that it’s now one of my best selling cocktails on the menu.

[HI]  What are the mixology scenes like in Bangkok and Singapore?

Knut Randhem

[KR]  They are two very different scenes. Singapore in my opinion has a very well developed cocktail scene with a lot of world class bars and bartenders so it’s very interesting and full of inspiration. Bangkok is still up and coming, but in just the past one and a half years I’ve been there the face of the scene has changed tremendously. The local talent is learning very fast, and there’s more and more international influences being added so I would not be surprised if we see Bangkok as the next big scene in Southeast Asia in a few years.  

[HI]  What are some current trends you’ve seen in the cocktail market? How have trends changed?

[KR]  I like the fact that the guests we get in our bars are more aware of the current trends. They ask for specific brands in their drinks. They know what it takes to make a drink and what to expect from it. It was just a few years ago that a lot of our guests went to bars more for the effect of drinking alcohol than the experience of appreciating the flavours. This enables us as bartenders to be forced to keep pushing to develop.

[HI]  What's next? Where will we find you in five years?

[KR]  I still hope to be a part of KU DÉ TA and keep pushing our brand forward and remain cutting edge in the industry. We have quite a unique position in the market where we can offer a wide range of experiences which gives us a strong drive to keep developing ourselves.

Hotelier Indonesia would like to thank Knut Randhem for his kind consideration and participation in this interview.