BAC Cuisine v3 2017 - B · PDF fileKEEP BUSY, KEEP GROWING As we marked BAC’s eleventh birthday on 28 September, we also celebrated the achievement of

B A C C u i s i n eJUL - SEP 2017

Dear Business Partners, Colleagues and Friends

The past few weeks have been low season - always a quiet period. For our employees, though, even the quietest periods can be productive. As well as spending more time on our CSR program, many have seized the opportunity to get themselves physically fitter. September has seen both our annual Badminton Tournament and the kick-off of the BAC Futsal League 2017.

Meanwhile, on a business level, we have been monitoring our core operation with eagle eyes. We’ve needed to be sure that current anxieties about the future in our region were not making the quiet period too quiet for comfort.

As it turned out, I’ve been delighted with BAC’s performance. The best news of all is that our newer units have flourished. BAC Samui has settled into vigorous good health, and is no longer the baby of the group.

That title belongs to BAC Phuket, which made an auspicious debut in the middle of this year, with a subsequent ceremony and traditional Buddhist blessing on 30 September. Completed within its ten-month schedule, the unit is growing its client base and already producing 3,000 meals a day; that figure will rise to 5,000 by the end of the year.

Like BAC Phuket, most of our projects for 2017 have happened as originally scheduled. Since the planned date in February, for example, Gourmet House Culinary Care has been serving nearly 500 in-patient beds at the renowned Bangkok Hospital, while also providing premium services for visitors and the medical team. In a demanding situation at a prestigious location, we have risen fully to the challenge.

The only initiative we’ve needed to rethink has been the opening of Brasserie 9 Fine French Cuisine at its new, cutomised location in downtown Bangkok. Sometimes I think restyling premises takes longer than building a new place from scratch!

We can now say for sure that Brasserie 9 will resume serving the best in Gallic fare from 1 November, with a formal opening at the end of that month. Meanwhile, customers continue to dine in style at the other restaurants under the Gourmet House umbrella, Al Saray Fine Lebanese and Indian Cuisine at Soonvijai and Silom.

The biggest ever initiative in our program of smart diversifying is the launch of Gourmet Primo, our food production service under the

watchwords “fine food as you desire”. We open for business on 1 October, as previously announced. I remain convinced our ambition will be

fully rewarded in the years ahead, both in high season and the quiet times.

Linus A.E. Knobel Managing Director

MD Message

Be Unique

If you want to know what “competition” means, you need look no further than hospitality in

Thailand. Almost every day, countless restaurants and scores of hotels pour onto the scene.

There’s only one way to survive in this market place. Every business must have its own distinctive

character. And the closer its character gets to being unique, the more likely it is to prosper.

Being unique means offering something that is instantly recognized by customers and cannot be copied by competitors. This

applies not only to venues – to location, décor, facilities and service - but equally to food itself.

Let’s say you are about to open one of those countless new restaurants. You expect a heavy demand for the renowned Thai

dish, Green Curry Chicken. Rightly, you want to create your own, unique recipe. But suddenly, you’re plagued with doubts.

You know how to make a tasty Green Curry Sauce, but do you have the skill to devise a formula that’s never been tasted

before? And, even if you do, can you be confident of producing the sauce to a consistent standard every time it is served?

Gourmet Primo may have the solution. At the centre of our ambitious new concept are an international team of Chefs with

lengthy experience of 5-star hotels and restaurants. They will work with you to create the Green Curry Sauce you’ve been

dreaming of. They will help you achieve the taste that’s needed to set your restaurant apart from all the others. Then, once

the recipe is settled, Gourmet Primo has the production capacity to deliver your semi-finished sauce with 100% consistency,

ensuring your customers come back time and again.

So, if being unique is one of your priorities, Gourmet Primo is the business partner for you.

Amorn Rassamesangpetch Director Corporate Communications

Editor Talks

B o n A p p e t i t

KEEP BUSY, KEEP GROWING

As we marked BAC’s eleventh birthday on 28 September, we also celebrated the achievement of

around two hundred colleagues who had worked with us for 10 years. What’s the secret of such

loyalty and long service? I have noticed that just about all of our 1,700 people have one thing in

common: a dislike of being idle. As individuals and as an organization, we prefer to keep

occupied.

So, as explained in the Managing Director’s message, we were committed to staying busy during

the recent off-peak months. Badminton and soccer competitions helped keep us physically fit,

while we also took the opportunity to maintain and upgrade our facility.

Now, as we move into the final quarter of the year, the annual cycle of the aviation industry is approaching high season.

Looking ahead, it’s the spreading of our wings to fresh locations that will ensure we remain active.

BAC Phuket had its formal opening ceremony on 30 September, and we introduced business partners and local dignitaries

to our splendid new unit. As projected for this initial period, BAC Phuket is already producing an average of 3,000 meals

daily. Discussions with several prospective partners are ongoing; in the weeks and months ahead, we expect our portfolio

of clients to expand and production to accelerate.

Back in August, work began on BAC Chiang Mai. This environment-friendly unit is planned to open in October 2018, with a

capacity of 7,000 meals a day. Chiang Mai airport has great potential, thanks to the city’s brilliant cultural and leisure spots,

set amid mountains and lush forests. Chinese visitors, well beyond the reach of zero dollar tours, are especially drawn to

this destination.

We’re also taking on a whole new customer base at the marine airport, U-Tapao. We served a large number of charter

flights during 2017, and confidently expect to exceed that performance in the twelve months ahead. All in all, there’s a

great year to come, as we keep busy - and keep growing - during 2018.

Bangkok Air Catering

Ki#pongSathienprasertGeneralManager

BangkokAirCatering

Annual Badminton League10 Years of

Service Award

BAC Phuket Opening Ceremony

30 September 2017

Bangkok Air Catering

In celebration of the Ethiopian New Year, BAC delivered cakes to both the city and airport offices of Ethiopian Airlines

BAC ร่วมฉลองวันขึ้นปีใหม่ของประเทศเอธโอเปีย ด้วยการนําส่งเค้กอร่อยๆให้กับสํานักงานเอธิโอเปียนแอร์ไลนส์ทั้งในเมืองและสนามบิน

Bangkok Air CateringBAC helped Garuda Indonesian Airlines mark Independence Day in style

BAC ได้ส่งมอบเค้กอร่อยๆให้กับสํานักงานสายการบินการูด้าเพื่อเป็นการเฉลิมฉลองวันประกาศอิสรภาพ

Qatar Airways VIP Lounge trainers from Doha worked with BAC colleagues who will provide food and service at the QR VIP Lounge, Suvarnabhumi

Qatar Airways ได้ส่งผู้ให้การอบรมจากโดฮามาทําการฝึกสอนและให้ความรู้ในการให้บริการของพนักงานเราแก่ห้องรับรองผู้โดยสารพิเศษที่สนามบินสุวรรณภูมิ

With a Swiss-born Managing D i rector and a va lued p a r t n e r i n S w i s s International Air Lines, BAC is always eager to celebrate the country’s National Day

BAC ส่งมอบเค้กอร่อยๆแก่สายการบินสวิสอินเตอร์เนชั่นแนลแอร์ไลนส์ ที่สํานักงานในเมืองและสนามบิน เพื่อร่วมเฉลิมฉลองวันชาติสวิส

BAC welcomed tour agents from Oman Air to a food tasting

BAC มีความยินดีที่ได้ต้อนรับตัวแทนขายตั๋วโดยสารของสายการบินโอมานแอร์

ทั้งนี้ เพื่อเป็นการทํางานร่วมกันกับโอมานแอร์ในการส่งเสริมการขายตั๋ว และนําเสนออาหารที่เสิร์ฟบนเครื่องให้ตัวแทนได้ชิมเพื่อความมั่นใจในอาหารที่ให้บริการบนเครื่องโอมานแอร์

Turkish Airlines made its inaugural flight at Phuket International Airport on 18 July and BAC were proud to provide its services

Turkish Airlines เริ่มเที่ยวบินที่สนามบินภูเก็ตเที่ยวบินแรกวันที่ 18 กรกฎาคม ซึ่งนับเป็นเกียรติที่เราได้ให้บริการ

BAC is proud to supply quality products and service to three of the top airlines named in the SKYTRAX World Airline Awards, 2017.

Ethiopian Airlines - World Best Airline 2017 Africa

Qatar Airways - World Best Airlines 2017 Middle East

Turkish Airlines - World Best Airlines 2017 Southern Europe

How did you get started in catering and hospitality?

After I finished my MBA and culinary school in Melbourne, I spent a few months at Le Meridien, Rialto Towers,

also in Melbourne. Then I decided to move back to Bangkok, and joined the F&B team at the Queen Sirikit

National Convention Center. My dream had always been about serving great food in-flight, so I started

looking for work in the airline catering field. It took me a few years to land an opportunity with the Sales &

Marketing team at Gate Gourmet Thailand, then one of the catering service providers at Don Muang.

Unfortunately, when Suvarnabhumi opened, Gate Gourmet didn’t get a concession there. But I’d been well

and truly bitten by the airline catering bug, so I was delighted when I later found work with BAC.

What did you do with BAC before BAC HKT came along?

I began as Assistant Sales & Marketing Manager and did that for several years. Then I looked after the Business Control department

before moving to the new unit here on Phuket.

What makes you confident that you’ll deliver the same standards of products and service at BAC HKT as clients associate with BAC BKK?

I’ve been part of the new unit from the laying of the foundations on. The whole facility has been built with the supervision and support

of BAC. For example, the layout has been cloned from the unit at Suvarnabhumi, only on a smaller scale and with certain areas

improved. We’ve invested hugely in the kitchen equipment, so we’re absolutely confident of delivering up to 12,000 meals a day. By the

way, we’re GMP/HACCP compliant and are awaiting Halal Certification from the Phuket Halal Committee. In every respect, we’ll follow the

pledge set out by our Managing Director: “IN QUALITY WE CARE”. We’ll never deliver anything less.

And what’s your strategy for persuading more airlines to place their trust in you?

We know it’s not just our hardware in the spotlight but our people, too. We’ll be replicating the food and service offering of BAC BKK, as

I’ve explained. Just as important, we’ll be developing our team and their working procedures along the same lines, too. We started

preparing people over a year ago and we’ve brought key personnel from Bangkok. Professional development is an ongoing process, so

our employees will have not only a wonderful working environment but a good work-life balance, too. Their commitment will be

unmistakable to all our partners here at Phuket International Airport.

Bangkok Air Catering Phuket

KriangsakTangvichitsagulUnitManager

BangkokAirCateringPhuket

A NEW VENUE, NEW TASTES – AND TIMELESS STYLE

The F&B Manager of Gourmet House on a new location for Brasserie 9 and new drinks on the menu at Al

Saray

It’s taken a little longer than expected, but we wanted to get everything exactly right - and the wait is

almost over! Brasserie 9 Fine French Cuisine will open the doors of its new home on 1 November, with the

“official” opening ceremony at the end of the month.

We’re sure that guests will take this refurbished villa on Sathorn Soi 6 to their hearts. They’ll enjoy dining

in an enclave of timeless style, with tastefully appointed rooms that even include a space for those who like to end their meal with a

leisurely cigar. In every detail, we’ve aimed for perfection without ostentation at Brasserie 9.

And it’s not only the builders and interior designers who have been hard at work. Our Chefs have expanded the menu of classic dishes

with a contemporary twist, and there’s an even wider selection on the wine list, too.

Guests at Al Saray Fine Lebanese and Indian Cuisine will also find more drinks to choose from soon. Taking our pride in authenticity an

exciting step further, we are introducing premium wines from Lebanon in collaboration with Château Ksara, the country’s oldest

operational winery, to be enjoyed alongside the legendary Lebanese spirit, Arak. We are sole distributors in Thailand of both

exceptional brands.

With these new tastes and a whole new venue, we’re confident that Gourmet House will attract regular diners and new friends in greater

numbers than ever before.

Gourmet House

WanchanaValaikanokF&BManager

GourmetHouse

Gourmet House

AUTHENTIC DOWNTOWN: AL SARAY FINE LEBANESE AND INDIAN CUISINE is now firmly established at its second home in the heart of Silom. Take the BTS to Saladaeng, head for the exit opposite Silom Complex, and you won’t be able to miss AL SARAY as you move down from the station to street level. Our team has been strengthened by the arrival of our new Lebanese Chef, Mahdi, alongside the Indian Chef, Sam. Both are dedicated to bringing the genuine tastes and flavours of their regions to your table in Bangkok. A great range of wine and other drinks is available, with the must-try traditional Lebanese beverage, ARAK. For those wanting to enjoy a special occasion in an exclusive ambiance, there’s a private room for up to 12 people. It’s a downtown oasis of high style and truly authentic fare.

Thanks to a good review from “Wongnai" https://www.wongnai.com/blogs/tasting-alsaray

อัลซาราย พร้อมให้บริการแล้วที่สีลม ขณะนี้สาขาสีลมของเราเสร็จสมบูรณ์และพร้อมให้บริการท่านแล้ว ถ้าไม่อยากขับรถไปก็สามารถใช้บริการรถไฟฟ้า BTS ลงที่สถานีศาลาแดงแล้วลงฝั่งตรงข้ามกับอาคารสีลมคอมเพลกซ์ ก่อนลงบันไดเลื่อน ท่านจะเห็นร้านของเราอย่างชัดเจนเลยทีเดียว เราเสริมทัพของเราให้แข็งแกร่งขึ้นด้วยเชฟชาวเลบานอนชื่อมาดี้ เพื่อมาทํางานร่วมกับเชฟอินเดียแซม เพื่อให้มั่นใจในคุณภาพของอาหารที่ให้บริการแก่ท่าน ที่สีลมมีไวน์และเครื่องดื่มแอลกอฮอล์ให้บริการด้วย พร้อมทั้งห้องไพรเวทสําหรับ 12 ท่านหากท่านต้องการความเป็นส่วนตัว

ขอบคุณสําหรับรีวิวดีๆจาก “Wongnai" https://www.wongnai.com/blogs/tasting-alsaray

Our former General Manager Khun Siriporn Kayankit was appointed Group Director of Human

Resources BAC.

Effective 1st of August 2017, Khun Worravit Pholab, joined GHCC as the new General Manager,

overseeing GHCC’s day to day affairs and future growth.

Following the successful planning, implementation and hand over day to day operations of Bangkok

Hospital Soonvijai, Head Quarter of BDMS Group, Peter Kleeli, former F&B Director GHCC-BHQ, has

been assigned with a new challenge, as Business Development- Project Director for GHCC.

At the flagship Bangkok Hospital, Soonvijai, GHCC is now

providing breakfast, lunch and dinner services for patients,

visitors and medical staff. Nutritional and dietary needs are rigorously met, as are all

ethnic and religious requirements. A choice of western, Japanese, Myanmar and Thai

menus is standard, with a variety of options rotated daily.

In January 2018, the brand new Transitional Care Hospital for long-stay patients will be added to the portfolio. Sixty IPD

rooms with state of the art facilities and room service for patients’ families will be catered for by GHCC.

In October 2018, the majestic Phoenix complex will open, comprising four buildings, 144 IPD beds and 31 ICUs, spread over

six floors and two basements areas. This will bring the total of rooms at the hospital served by GHCC to over 600, a major

advance in our operation. Our kitchen and admin will move into the first basement floor of the Phoenix, and, in line with the

hospital’s renovation and extension plans, our Halal and staff restaurant services will be further enhanced.

Gourmet House Culinary Care

WorravitPholabGeneralManager

GourmetHouseCulinaryCare

Gourmet House Culinary CareGHCC is the food service provider at The Royal Phnom

Penh Hospital, which celebrated its success in

achieving 1st Hospital Accreditation following a JCI

Audit.

GHCC Chiang Mai / Khon Kaen / Hua Hin

As part of the ongoing development of our services, the full range of IPD and Room Service menus established in

Soonvijai will be rolled out at Chiang Mai, Khon Kaen and Hua Hin before the end of this year.

GHCC Khon Kaen branch

The manager and nutritionists from GHCC BKN were guest speakers at an event

on non-communicable diseases held by AIA Insurance in July.

GHCC joined in the welcome for Dr.

Narintara Boonjongcharoen, who became

Hospital Director at the Royal Phnom Penh

Hospital on 1 July, 2017.

Gourmet PrimoThe General Manager of Gourmet Primo lifts the depression around statistics from the World

Bank

Figures from the World Bank have shown that over 80% of the Thai workforce is unskilled. This depressing

statistic means Thailand has the lowest ranking of all countries in the Asean region. What’s more, nearly

40% of the kingdom’s workers are in jobs they’re not suited for. Tourism and the food industry are inevitably

affected, but customers of Gourmet Primo will be well protected.

Our management has made a priority of building the finest team of

culinary professionals in the land. And at the heart of our HR philosophy

is professional development; we believe in giving each and every employee regular opportunities to

upgrade their skills. So the collective strength of our personnel immunises our customers against the

worst effects of the skilled labour shortage; we can help you avoid production times that are over-

extended through the use of poorly trained staff, and/or the high cost of hiring skilled labour.

A further plus is the close collaboration of our research and development team with our culinary maestros. Together, they ensure that we

deliver the best solution to our customers’ needs – every time.

ตอบโจทย์ปัญหาการขาดแคลนแรงงานที่มีความชํานาญเฉพาะด้าน

อ้างอิงจากข้อมูลจาก World Bank ว่าด้วยประเทศไทยกําลั งเข้าสู่สถานการณ์ปัญหาการขาดแคลน

แรงงานที่มีความชํานาญเฉพาะด้าน จากผลสํารวจในช่วงปี พ.ศ. 2549 - พ.ศ. 2552 ขององค์กรดังกล่าว

รายงานว่าแรงงานในประเทศไทยที่ขาดทักษะมีจํานวนถึงร้อยละ 83.5 จากจํานวนแรงงานทั้งหมด ส่งผลให้

แรงงานที่มีทักษะของไทยมีสัดส่วนน้อยที่สุดในกลุ่มประเทศอาเซียน ตามมาด้วยมาเลเซีย กัมพูชา เวียดนาม

อินโดนีเซีย และฟิลิปปินส์

ทีมผู้บริหารได้ตระหนักถึงปัญหาดังกล่าวที่จะส่งผลในแง่ลบต่อการท่องเที่ยวและอุตสาหกรรม

อาหารในประเทศ ดังนั้นหนึ่งในพันธกิจของบริษัทคือการเป็นศูนย์รวมบุคลากรที่มีความรู้ความ

เชี่ยวชาญทางด้านอาหารเพื่อผลิตสินค้าที่ตรงความต้องการของลูกค้าและตอบโจทย์ปัญหาที่เกิด

ขึ้น อาทิเช่น การขาดแคลนแรงงานเพื่อการผลิต ค่าแรงที่สูงเนื่องจากต้องใช้ทักษะเฉพาะด้าน การ

ฝึกอบรมและพัฒนาศักยภาพแรงงานเฉพาะทางที่ไม่เพียงพอ การสูญเสียเวลาการผลิตอันเนื่อง

มาจากการขาดแรงงานที่มีความชํานาญ

บุคลากรของเรา อาทิเช่น ทีมวิจัยและพัฒนาผลิตภัณฑ์และทีมการผลิตพร้อมที่จะทํางานร่วมกับลูกค้าทุก

องค์กรเพื่อที่จะช่วยแนะนําและทางออกที่ดีที่สุดสําหรับทุกความต้องการของลูกค้า

TanyanujKusonsomboonGeneralManagerGourmetPrimo

FINE FOOD AS YOU DESIRE

That’s what we promised, says the General Manager of Gourmet Primo, and now we’re

delivering it

Our bright, bold idea has become reality. After 10 months of construction, Gourmet

Primo is now open for business. From our customized facility in On Nut, we are

already delivering to sister companies, while taking orders from new customers. The

positive response to our unique concept in ready-to-serve and semi-products has been

overwhelming.

Using only the finest raw materials, we have a bulging catalogue of core products: pre-cut fruit and vegetables; bread and

pastries; soups, sauces and dressings; confectionary; dietary and lifestyle specialties; and tailor-made items. From this

starting point, we have twin aims.

The first is to build on the imagination and creative flair of our people, adding more and more until the catalogue becomes a

cornucopia. Our authentic dishes will conjure all the tastes and flavors of the world’s best loved cuisines.

At the same time, we are opening up channels to new business partners, including food service providers, caterers, hotels

and restaurants. We promise to help them tackle their production challenges with our meal solutions. We’ll work together

to meet the needs of our partners’ schedules – and their budgets.

Contact [email protected] or +66 2 328 5997 ext. 5600 for more information. We’re ready when you are.

Gourmet Primo