TTG Asia
Asia/Singapore Thursday, 9th April 2026
Page 787

Future of hotel franchising in APAC shines bright

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Hotel franchising will become an increasingly attractive and important business model in the Asia-Pacific region – which is home to a large group of independent hotels – as hoteliers navigate a post-pandemic future.

Joon Aun Ooi, Wyndham Hotels and Resorts president Asia Pacific, said that “the franchising model allows hotels to tap into the power of a global brand to support their recovery while at the same time giving them a strong degree of operational flexibility – whether it is a trusted and established brand that consumers are familiar with or a soft brand that enables them to maintain their individuality”.

Hotel franchising will be in greater demand in Asia-Pacific as branding becomes increasingly important

“It will enable hoteliers to enjoy the benefit of a global scale and support and provides exclusive benefits through a loyalty programme,” Joon said at the recent ITB Asia.

Having access to brand guidelines on best practices will also give them the peace of mind that they have support to navigate recovery from the pandemic, he added.

C9 Hotelworks managing director Bill Barnett said that Asia lags behind Europe and North America in franchising or white label management, “but Covid-19 has simply accelerated what was going to happen anyway”.

Hotel groups are likely to focus more on their upscale and luxury brands, while pushing their economy and mid-scale brands into white label management or franchises, Barnett told TTG Asia.

“We’ve seen global hotel chains like Accor and IHG resize their Asian business models and downsize regional corporate offices significantly. Something has to give as a result, and for hotel groups, they are likely to focus more on their upscale and luxury brands that produce more fee revenue,” he explained.

“One issue of franchising in Asia, however, is that the cost gap for owners or developers is not enough to push them to franchise so that has to change,” said Barnett.

Loyalty programmes, on the other hand, “matters most in business hotels, and while we see stronger short-term demand in resort or leisure markets, independents can still compete,” he added.

“The question is what will happen to business travel now – with less trips and more business and leisure combined trips, it is (now) a fragmented space that certainly will see the onus on hotel groups to redefine loyalty and make it relevant post-pandemic,” Barnett shared.

Fliggy partners DidaTravel on accommodation supply

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Pan Pacific to open two Kuala Lumpur properties

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Get your game on at Orchard Hotel Singapore

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Cristian Nannucci joins Pan Pacific Hotels Group

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Heading PARKROYAL COLLECTION Kuala Lumpur and Pan Pacific Serviced Suites Kuala Lumpur is Cristian Nannucci, the newly-appointed complex general manager.

A 30-year hospitality veteran, Nannucci has held a number of hospitality positions across three continents in Europe, Asia and Middle East. He specialises in F&B and business restructuring, and possesses a background in rooms operations, and sales and marketing.

He most recently served as general manager of Shangri-La Mactan Resort and Spa in Cebu, the Philippines.

Shangri-La Singapore welcomes new GM

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Shangri-La Hotels and Resorts has appointed John Rice as general manager of Shangri-La Singapore.

Rice will supervise the daily operations of the hotel including Shangri-La Apartments and Residences, and be responsible for driving commercial growth, inspiring service excellence, enhancing guest engagement, strengthening community partnerships and elevating the hotel’s luxury family positioning.

In addition to this new capacity, Rice also holds the position of vice president, operations (Philippines), and will continue to oversee all Shangri-La properties in the Philippines region.

The Australian brings with him extensive knowledge and expertise in the luxury hospitality sector, with senior Shangri-La leadership appointments in Mainland China and the Philippines.

Prior to his arrival in Singapore, Rice led hotel teams across six hotels and resorts in Manila, Cebu and Boracay; and played a pivotal role in leading the teams through the Covid-19 pandemic by identifying new revenue streams, launching new business initiatives and driving commercial results.

He was also responsible for spearheading the opening of Shangri-La The Fort, Manila.

Accor’s Mövenpick to make Brisbane debut

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UNWTO brings Instagram into tourism recovery picture

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Millennials to lead the next wave of food tourism

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Food will play a bigger role in travel as millennials quest for extraordinary culinary experiences and rediscover new eating trends in their own countries, according to Jean-Michel Petit, co-founder and CEO of social dining platform Eatwith.

Extraordinary food experiences are about preserving the social aspects of eating and seeing food as a communal experience so that the original social network is the table, not Facebook or Instagram, he explained at the recent ITB Asia.

Smaller and local food experiences set to be a growing trend; Thai street vendor selling food in Bangkok, Thailand pictured 

Petit believes in the future of smaller and local food experiences; authentic sources of food ingredients from tradition, nature and local sources; close interaction also with food producers and “not the anonymous way” of experiencing food; and personalisation as people want experiences that match their expectations and aspirations.

Saying that “food is always a great travel motivator,” Petit cited recent polls showing that 81 per cent of the people ranked food and restaurant experiences as first motivation for travel, just above family and friends at 79 per cent. Moreover, 25 per cent of global tourism spending is one way or another related to food.

As tour operators and hotels look “to create activities through and around gastronomy” to meet millennials’ food expectations during vacation, Petit categorised gastronomy tourists as those who prefer to eat like a local; those visiting restaurants and private places serving innovative food; those whose main motivation in modern food tourism is for socialisation and real interaction; and those moving away from beaten tracks to discover new gastronomic paths on their own.

Time to recreate Goa tourism model at other beach destinations: HVS

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