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!

2. 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 Capital
Undoubtedly Hong Kong has improved its restaurants in this time and the quality of the food
and the service in Hong Kong today has never been higher. In 2002 it was true to say that Rent & Legislation
most of the best Restaurants in the city were inside 5 star hotels. Whilst Hong Kong’s best
hotels 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 top
there 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 and
of 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 retaining
culinary 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 Media
The phenomenon of social media has also had a marked effect on the restaurant community
in Hong Kong with thousands of food bloggers posting pictures and comments about every Industry Support
aspect of their dining experiences, food, service and value for money. A recent survey in Hong
Kong 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 effects
had 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 good
a 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 of
Coffee & 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 coffee
products with both of the city’s major chain coffee shops now operating over 100 stores each
as well as a thriving small independent coffee house industry. The local consumer is far more Celebration
knowledgeable about coffee and the quality they expect than in the past. Wine consumption
has 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 we
encourage 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, more
tariffs. 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 restaurant
maximise 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

3. Restaurant & Bar Hong Kong at a glance
Who 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.

4. 1 2 3 4
Restaurant & Bar HK
Equipment Showcase
New
Fantastic Features
For 2012 Edition 5 6
1 Cocktail & Spirit Theatre
2 Show Bar
3 Wine Tasting Theatre
4 Restaurant & Bar HK Equipment Showcase New
5 Chef Masterclasses
6 Disciples Escoffier
7 8 9 10
7 World Siphonist Championship HK
8 Hong Kong Barista Championship
9 Restaurant & Bar Hong Kong House Wine Awards
10 Hong Kong Perfect Pizza Challenge
*Please visit our website www.restaurantandbarhk.com for the very latest information on these exciting features.

5. Years of Support
Thanks to every member of our advisory committee over the past 10 years
Adrian Rudin, Island Shangri-La HK Geoff Haviland, Yu - InterContinental HK Paul Jeffrey Chandler, Hong Kong Disneyland Robert Blythe, Kowloon Cricket Club
Adrien Ellul, Pizza Express ( HK ) Ltd Grant Baird, Epicurean Group Peter Pfister, Marco Polo Hong Kong Rudolf Muller, Hong Kong Disneyland
Alain Decesse, Press Room Group Heinz Egli, Charterhouse Peter Ng, En Group Limited Russell Paine, Marco Polo Hotels
Alex Chau, Cathay Pacific Catering Services Hernan Zanghellini, Zanghellini holt Philip Fung, Mega Hospitality Int’l Scott McLean, Paramount Rest Ltd
Anna Adasiewicz, Finds Hervé Pennequin, Hong Kong Jockey Club Philip Sedgwick, Gaddi’s Simon Miller Jones, Phoenix
Andrew Lee, Steak Expert Holdings Ltd Ivo Estroninho, Westin Resort - Macau Philippe Seiler, American Club Simon Tam, HKFORT
Andrew Wong, Pacific Coffee James Li, Luk Kwok Hotel Pino Piano, Fine Max Ltd Simon Wong, Dai Pai Dong Restaurant
Andrew Young, Pure Group Jean-Michel Offe, Shangri-La Group Rajkumar Gurung, Room One Lounge Bar at The Mira HK Suzanne Storms, The American Club
Anthony Lock, California Red Jennifer Migliorelli, Habibi Egyptian Rest Raju Harilela, Harilela Strategic Group Timothy Lau, Shake ‘em Buns
Benny Yeung, VTC Jerome Joseph, Sodexo HK Ltd Raymond Chan, Vocational Training Council Tony Tam, Federal Restaurant Group
Bobby Shum, Cathay Pacific Catering Services John Kwong, Lan’s Steak Rob Cooper, Enoteca and Bacar Walter Adelmann, Ninety Seven Group
Bridget Chen, 798 Unit & Co Ltd John Cheah, Hotel Inter-Continental HK
Bryan Chui, InterContinental HK Julie Roh, Lee Fa Yuen Korea House Restaurant Ltd
C Bull, Eclipse Concepts Karin Joffe, Lan Kwai Fong Hong Kong
C S Lee, Tony Roma’s Katrina Mayer, Loft 9
Calvin Ku, Buzz Management Group Ltd/Volar Kavita Faiella, Press Room Group
Carl Duggan, Hyatt Regency Hong Kong Shatin Lauren Michod, Food4Media
Christophe Orlarei, Grand Hyatt HK Lawrence Chan, Saint’s Alp (Int’l) Co Ltd
Christopher Christie, Langham Hotels Lawrence Koo, West Villa Restaurant
Christopher Lenz, Igor’s Group Lena Tsang, Sir Hudson Hospitality Ltd
Claudio Salgado, Grand Hyatt HK Mark Lettenbichler, Ritz - Carlton, Hong Kong
Daniel Schneersohn, Chez Patrick Restaurant Mark Holmes, Grand Hyatt HK
Daniel Fong, Sha Tin 18 Martin Allies, CAFE Deco Bar & Grill
David Bingley, New World Renaissance Hotel Martyn P.A. Sawyer, HK & Shanghai Hotels Ltd
David Leong, HK Convention & Exhibition Centre Michael Domer, Outback Steakhouse International
David Yeo, Aqua Bar & Restaurant Michelle Garnaut, M At The Fringe
DC Bull, 1/5th Michelle Chui, Fook Lam Moon Restaurant
Dean J Winter, Mandarin Oriental HK Micky Doherty, Eclipse Management Ltd
Dominique Berhouet, Crowne Plaza Shenzhen Nacinopa Domingo, Pizza Express
Duncan Chui, Fook Lam Moon Nelson Siu, Wine Luxe
Eddy Leung, Poison Ivy Nicholas Knight, The Clearwater Bay Golf & Country Club
Elizabeth Seaton, Gingers Ltd Nichole Garnaut, Alibi / Keen City Int’l Ltd
Erica Lo, Hong Kong Federation of Restaurants & Related Trades Paray Li, Venetian Macau Ltd
Federico Seaton, Hirsh Bedner Associates Paul Watt, China Pub Co HK Ltd
Florian Trento, HK Chefs Association Paul Hsu, Cafe Einstein
Gary Stokes, Staunton’s Group Paul D. Hugentobler, Hyatt Regency ( Macau )

6. Who Exhibits...
Gilbert Tang,
Horeca Manager,
Nespresso
“ Nespresso has been
exhibiting in Restaurant Supporting Brands
and Bar for many years
with wonderful feedbacks
everytime, the new
commercial machine
launched this year is no
exception. Over thousands
of visitors have tried our
beverages at Restaurant &
Bar HK which has proved to
be a brillliant exhibition.”
Manou Heitzmann-Massenez,
Conseiller du Commerce
Exterieur 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 because
I saw all sommeliers, F&B managers,
bar men, professional customers. I was
so happy to be here. Everyone loved the
Mount Riley Wine that I brought this year.
So, definitely I’ll come back next year with
Fine Vintage. Thank you very much.”

7. Your Chance to be Part
of the Success
Book 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 /m2
Sponsorship Gala Dinner
Please 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 Industry
Online 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!!

8. Contact Us
Jim Sugarman / Sales Director
Email : jim@restaurantandbarhk.com
Tel : +852 3105 3993
James Orr / Senior Sales Manager
Email : james@restaurantandbarhk.com
Tel : +852 3105 3972
Nancy Wong / Sales Manager
Email : nancy@restaurantandbarhk.com Restaurant & Bar Hong Kong 2012
Tel : +852 3105 3977
Venue
Hall 3 F&G, Hong Kong Convention & Exhibition Centre
Find 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