<p>香港的餐飲行業和酒店業預計在 5 月 1 日至 5 日的勞動節 “黃金週” 假期期間將迎來業務增長，行業領導者希望越來越多的大陸游客選擇徒步旅行和遊艇航行，這將為西貢和離島的海鮮餐廳帶來意外之財。行業領導者週三表示，中東地區日益緊張的局勢推高了燃油附加費，反而使香港受益，因為大陸游客越來越傾向於選擇更短、更經濟的區域旅行，而非昂貴的海外目的地。餐飲專業人士協會副主席 Samme Cheng Pak-man 表示，行業預計業務同比增長 5%，並補充説，餐廳正在多樣化其產品以迎合大陸游客的偏好。“大陸游客似乎更喜歡東南亞或西方食物，經營者正在提供假日菜單。我們看到中等消費羣體的增長最為明顯，他們願意在 500 港元到 1000 港元之間消費，” Cheng 説，並補充説，與去年同期相比，此類預訂增長了約 3%。Cheng 還表示，大陸游客在西貢徒步旅行的日益受歡迎預計將推動附近海鮮餐廳的業務。“雖然這些餐廳的提前訂位沒有顯著增加，但經營者已增加人手以應對湧入的臨時顧客，” 他説。前立法會議員、香港盛宴與休閒協會主席 Edward Leung Hei 表示，從珠海出發的一小時航程使得大陸游艇湧入如南丫島和雷州灣等地區。“當地餐飲業者報告稱，這些高消費遊客通常在優質海鮮如鮑魚、龍蝦和魚子醬上每人花費約 2000 港元，幾張桌子就能產生比滿座還要多的收入，” Leung 説。目前，進入香港的遊艇必須通過當地代理完成與海事、入境、衞生和海關部門的港口手續。與其他船隻不同，遊艇不需要停靠在指定的入境錨地。相反，必須在抵達後的 24 小時內，由當地代理與入境事務處的港口控制科完成手續，並在離開前完成。有關部門早前預計，在為期五天的假期期間，大陸游客的到訪人數將同比增長 7%，達到約 98 萬人。Leung 同時也是香港希爾頓花園酒店的運營商 HKC Group 的主席，他表示，假期前四天的酒店房間預訂已達到 90%，與去年持平，而房價上漲了 8% 至 10%。香港酒店業主聯合會執行董事 Caspar Tsui Ying-wai 表示，他預計主要旅遊區的入住率將在假期期間達到 90%，並補充説，遊客更可能在出發前確認他們的計劃。“我們預計今年大陸游客的到訪人數將大幅增長，” 他説。“雖然非大陸市場正在應對燃油成本上升和航空公司運力調整等外部壓力，但這些因素正在推動大陸游客前往如香港等成熟目的地，縮短旅行時間。” 香港零售管理協會主席 Annie Tse Yau On-yee 表示，大陸游客更可能選擇附近的目的地進行短途逗留。“從零售的角度來看，遊客的消費能力仍然較弱。但考慮到遊客的數量，我們相信旅遊區，特別是尖沙咀等地區將會有所提升，” Tse 説。根據該協會進行的一項調查，超過 60% 的受訪會員公司預計與去年相比，業務增長將在個位數到低雙位數之間。超過 20% 的受訪者預計業績將保持平穩，而略超過 10% 的受訪者則預見到可能出現個位數的下降。</p>

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<p>香港的餐飲和酒店行業預計在 5 月 1 日至 5 日的勞動節 “黃金週” 期間將迎來增長，這得益於大量內地遊客參與徒步旅行和遊艇航行。行業領導者預計業務將同比增長 5%，餐廳也在多樣化菜單以迎合這些遊客。儘管由於中東緊張局勢導致燃料成本上升，香港正成為一個受歡迎的區域目的地。酒店預訂情況良好，旅遊區的入住率預計將達到 90%，而零售消費可能因遊客數量而實現適度增長</p>

<p>Hong Kong’s catering sector and hoteliers are expecting a business boost during the Labour Day “golden week” holiday from May 1 to 5, with industry leaders hoping the growing trend of mainland Chinese visitors hiking and sailing yachts will bring a windfall to seafood restaurants in Sai Kung and the outlying islands. The industry leaders also said on Wednesday that rising tensions in the Middle East, which have pushed up fuel surcharges, had inadvertently benefited Hong Kong, as mainland travellers increasingly opt for shorter, more economical regional trips over costly overseas destinations. Samme Cheng Pak-man, vice-chairman of catering trade body the Institute of Dining Professionals, said the industry expected a 5 per cent year-on-year increase in business, adding that establishments were diversifying their offerings to cater to mainland visitors’ preferences. “Mainland visitors seem to prefer Southeast Asian or Western food, and operators are offering holiday menus. We are seeing the most growth among mid-range spenders, those willing to spend between HK$500 and HK$1,000,” Cheng said, adding that such reservations were up about 3 per cent compared with the same period last year. Cheng also said that the growing popularity of hiking in Sai Kung among mainland tourists was expected to boost business for nearby seafood restaurants. “While there has not been a notable increase in advance table reservations at those establishments, operators have ramped up manpower to cope with an influx of walk-in customers,” he said. Edward Leung Hei, a former lawmaker and chairman of the Hong Kong Feast and Retreat Association, said a one-hour voyage from Zhuhai had brought a surge of mainland yachts to areas such as Lamma Island and Lei Yue Mun. “Local restaurateurs report that these high-spending visitors often spend about HK$2,000 per head on premium seafood such as abalone, lobster and caviar, generating more revenue from just a few tables than a full house,” Leung said. Currently, visiting yachts entering Hong Kong must complete port formalities with the marine, immigration, health and customs departments through a local agent. Unlike other vessels, yachts are not required to dock at designated immigration anchorages. Instead, a local agent must complete procedures with the Immigration Department’s Harbour Control Section within 24 hours of arrival and before departure. Authorities earlier expected mainland visitor arrivals to rise by 7 per cent year on year to about 980,000 during the five-day holiday period. Leung, also chairman of HKC Group, the operator of the Hilton Garden Inn Hong Kong Mong Kok, said the hotel’s room bookings for the first four days of the holiday period had already reached 90 per cent, in line with last year, while room rates had risen by 8 to 10 per cent. Caspar Tsui Ying-wai, executive director of the Federation of Hong Kong Hotel Owners, said he expected occupancy in major tourist districts to reach 90 per cent throughout the holiday, adding that visitors were more likely to wait until just before departure to confirm their plans. “We anticipate strong growth in mainland Chinese visitor arrivals this year,” he said. “While non-mainland markets are navigating external pressures such as rising fuel costs and airline capacity adjustments, these factors are driving mainland visitors towards mature destinations such as Hong Kong with shorter travel times.” Annie Tse Yau On-yee, chairwoman of the Hong Kong Retail Management Association, said mainland visitors were more likely to choose nearby destinations for short stays. “From a retail perspective, tourists’ spending power remains weak. But given the volume of visitors, we believe there will be a boost in tourist districts, particularly in areas such as Tsim Sha Tsui,” Tse said. According to a poll conducted by the association, more than 60 per cent of surveyed member companies expect business growth ranging from single digits to low double digits compared with last year. More than 20 per cent of respondents expect performance to remain flat, while just over 10 per cent foresee a decline, likely within a single-digit range.</p>
<div class="lb-trans"><p>香港的餐飲行業和酒店業預計在 5 月 1 日至 5 日的勞動節 “黃金週” 假期期間將迎來業務增長，行業領導者希望越來越多的大陸游客選擇徒步旅行和遊艇航行，這將為西貢和離島的海鮮餐廳帶來意外之財。行業領導者週三表示，中東地區日益緊張的局勢推高了燃油附加費，反而使香港受益，因為大陸游客越來越傾向於選擇更短、更經濟的區域旅行，而非昂貴的海外目的地。餐飲專業人士協會副主席 Samme Cheng Pak-man 表示，行業預計業務同比增長 5%，並補充説，餐廳正在多樣化其產品以迎合大陸游客的偏好。“大陸游客似乎更喜歡東南亞或西方食物，經營者正在提供假日菜單。我們看到中等消費羣體的增長最為明顯，他們願意在 500 港元到 1000 港元之間消費，” Cheng 説，並補充説，與去年同期相比，此類預訂增長了約 3%。Cheng 還表示，大陸游客在西貢徒步旅行的日益受歡迎預計將推動附近海鮮餐廳的業務。“雖然這些餐廳的提前訂位沒有顯著增加，但經營者已增加人手以應對湧入的臨時顧客，” 他説。前立法會議員、香港盛宴與休閒協會主席 Edward Leung Hei 表示，從珠海出發的一小時航程使得大陸游艇湧入如南丫島和雷州灣等地區。“當地餐飲業者報告稱，這些高消費遊客通常在優質海鮮如鮑魚、龍蝦和魚子醬上每人花費約 2000 港元，幾張桌子就能產生比滿座還要多的收入，” Leung 説。目前，進入香港的遊艇必須通過當地代理完成與海事、入境、衞生和海關部門的港口手續。與其他船隻不同，遊艇不需要停靠在指定的入境錨地。相反，必須在抵達後的 24 小時內，由當地代理與入境事務處的港口控制科完成手續，並在離開前完成。有關部門早前預計，在為期五天的假期期間，大陸游客的到訪人數將同比增長 7%，達到約 98 萬人。Leung 同時也是香港希爾頓花園酒店的運營商 HKC Group 的主席，他表示，假期前四天的酒店房間預訂已達到 90%，與去年持平，而房價上漲了 8% 至 10%。香港酒店業主聯合會執行董事 Caspar Tsui Ying-wai 表示，他預計主要旅遊區的入住率將在假期期間達到 90%，並補充説，遊客更可能在出發前確認他們的計劃。“我們預計今年大陸游客的到訪人數將大幅增長，” 他説。“雖然非大陸市場正在應對燃油成本上升和航空公司運力調整等外部壓力，但這些因素正在推動大陸游客前往如香港等成熟目的地，縮短旅行時間。” 香港零售管理協會主席 Annie Tse Yau On-yee 表示，大陸游客更可能選擇附近的目的地進行短途逗留。“從零售的角度來看，遊客的消費能力仍然較弱。但考慮到遊客的數量，我們相信旅遊區，特別是尖沙咀等地區將會有所提升，” Tse 説。根據該協會進行的一項調查，超過 60% 的受訪會員公司預計與去年相比，業務增長將在個位數到低雙位數之間。超過 20% 的受訪者預計業績將保持平穩，而略超過 10% 的受訪者則預見到可能出現個位數的下降。</p>
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Yacht tourists, hikers drive ‘golden week’ optimism for Hong Kong eateries

南華早報

希爾頓全球

遊艇遊客和徒步旅行者為香港餐飲業帶來 “黃金週” 的樂觀情緒