CUHK EMBA at a Glance

First of its kind in Hong Kong, our EMBA programme nurtures top-notch management talent for tomorrow’s challenges in Hong Kong, the mainland, and beyond. We formed the “six pillars” (Theories, Practices, Internal Network, External Network, Strategic Perspectives and Social Contribution) as our programme’s core value to enhance the well-being of the business community and society. Relevance will be emphasised in the context of Hong Kong’s strategic location within China and the Asia-Pacific region.

Randy Lai 黎韋詩

CELEBRATING GOLDEN JUBILEE: THE YOUTH SHOULD STAY HUNGRY

RANDY LAI SHARES HER INSIGHTS FROM LEADING A GLOBAL HAMBURGER BRAND IN HONG KONG

McDonald’s constantly innovates to cater for customer needs. Randy said, “As a restaurant, we don’t have any chefs, but we do have data scientists who lay the foundation for its digital transformation.”

 

Alumna Randy Lai (05/GS/EMBA) joined McDonald’s in 1998, and has been working there for nearly 30 years. Last year, the company celebrated its 50th anniversary. What brings her on board was that she is passionate about the brand, which gradually changes into a sense of mission: “Not only do I let customers savour high-quality food and enjoy the best service, but I also hope to do more for society by leveraging the brand’s power.” With a background in marketing, she got promoted successively from Chief Marketing Officer (CMO) to Chief Executive Officer (CEO) of McDonald’s Hong Kong. “The difference between the two is that a CMO tells the brand story, and constantly brings fresh experiences to customers, while a CEO has to make a brand promise, ensuring that every customer feels the experience the brand promises at every stage, from entering the restaurant and ordering to dining”.

Randy (circled in red) believes that the CUHK EMBA programme offers a huge and vibrant network of alumni, allowing her to get acquainted with a number of new friends from different industries. This cross-sectoral exchange is precisely the most valuable aspect of the EMBA programme.

 

Randy started her career as a Marketing Executive of McDonald’s China, and was promoted to CMO of McDonald’s Hong Kong in 2005. Randy described this career as her dream job, but she wanted to take her career up a notch and make a greater contribution. “There’s a substantial leap from CMO to CEO, so I pursued an EMBA at CUHK to broaden my view of the whole business and strengthen how I lead across functions. The most valuable part of the programme is that I learnt to think from different perspectives and got acquainted with classmates from diverse sectors and backgrounds. Doing group projects with them and participating in exchange programmes in Tokyo trained me to put myself in others’ place, which was conducive to my work in the future.”

A photo of Randy on her first day working at McDonald’s China.

 

EMBA Course Inspires Corporate Spirit

“Customer First, People Obsessed, Innovate for Growth” is the spirit McDonald’s has always upheld. Randy stated that the concept was essentially inspired by the CUHK EMBA programme. “Prof. Andrew Chan often mentions the ‘left-right circles’ theory: the left circle represents what the company can do, and the right circle represents what customers need. Doing business is about finding the overlap between these two circles. The world today is however changing rapidly; two circles are still insufficient. Technologies and market trends are evolving at an unprecedented pace, especially in the catering industry which has undergone tremendous transformation. In the past, there was no e-commerce, and not many international brands were entering the Hong Kong market. Leading the team to stay true to our original aspirations and move forward in this rapidly changing environment is what I need to do. I feel like I am doing a new task every day. On one hand, I’m learning e-commerce; on the other hand, I’m learning digital transformation, and I’ve been recently learning artificial intelligence. That’s why I haven’t felt bored doing the same job for so many years.”

She stated that digital transformation is a pivotal part of innovation and change. “Currently, we offer six ways of ordering. Apart from ordering from our restaurant counter, customers can also order through McDonald’s App, self-ordering kiosks, two third-party delivery platforms, and dine-in table service. Many people don’t expect that McDonald’s, as a fast food restaurant, would offer dine-in table services, a direct response to a customer‑reported pain point. Now, our staff member will deliver the food directly to customers once they make an order with their mobile phone and scan the QR code on the table. This is especially convenient for customers with children or the elderly.”

The reason why I choose CUHK for further studies is that I hope to enhance my connection with China. “I studied in Canada, and I hoped to connect with the Chinese and Asian networks through my studies at CUHK. I remember that there was indeed a number of classmates from Chinese Mainland at the time, and I learnt a lot about the country’s landscape and wisdom from them. One particularly impressive course in the CUHK EMBA programme explored management wisdom through the ‘I Ching’, and I gained valuable insights from it. Even though it has been 20 years since graduation, my classmates and I still keep in touch. Although we’re all busy and see each other less often, we still greet each other in our chat group every day, reflecting our long-lasting friendship.” She also shared an interesting anecdote: “The EMBA classes were held in the Bank of America Tower in Admiralty. Back then, my classmates often complained about the lack of dining places nearby, so we opened a McDonald’s restaurant. Unfortunately, it closed due to the impact of the pandemic, but it remains a cherished memory for my classmates and me.”

McDonald’s Hong Kong celebrated its 50th anniversary last year and offered free rides on the McDonald’s-themed Star Ferry to Hong Kong residents on 1st January. Randy boarded the ferry to distribute souvenirs to tourists and locals.

 

Actively Stepping into Frontline Roles

Besides equipping herself with further studies, Randy did something unconventional before serving as CEO: “One year, as CMO, I humbled myself and spent a year training in the restaurant to learn frontline tasks from scratch like frying French fries, cleaning, and brewing coffee. I once ran into a friend who worked at a marketing company while I was brewing coffee. She thought I had quit the marketing job and become a barista! What I learned that year was empathy, and I came to understand what customers and frontline staff might be thinking in the restaurant.”

The CEO’s role is to deliver on the brand promise over a 30-minute dining experience. She felt grateful for her frontline experience working at a restaurant, where she mastered every detail of operating a restaurant. “The restaurant’s location, renovation and design, staff recruitment and training, food quality, etc., should all be taken into account. Even seemingly trivial things like the location of trash bins and whether handwashing stations are installed, carry valuable insights. For example, when I was working at the restaurant, I observed that customers often asked the frontline staff for drinking water, so I decided to install water dispensers in every restaurant to make things convenient for customers and reduce the workload for our colleagues. Also, the water dispensers should provide both cold and hot water since Hong Kong people prefer lukewarm water.”

As CEO, Randy describes herself as a conductor of a symphony orchestra. “Each department excels in its respective specialty, just like the cellists, violinists, pianists, and flute players in an orchestra who perform exceptionally well on their specialised musical instruments. However, if each of them plays separately, it won’t be a harmonised piece. My responsibility is to conduct, organise all the musicians, and decide which musical instruments should be louder or softer, and when. I am here to bring out the best in every member of the orchestra. I first explain to the team what piece to play, and after setting the goal, I break down the musical score and decide the task each player is responsible for. Similarly, we set a new strategy every year to give the team a clear goal and know which direction to go.”

Randy cited No. 5 alarm fire in Tai Po last November as an example: “I was in a meeting in Shanghai that day. After my flight arrived in Hong Kong at around 9 p.m., I held a meeting with all the senior leadership team to discuss how to support the residents of Tai Po. No matter how big or small the issue, some bosses would leave messages demanding that colleagues handle it at once. However, I try not to contact my colleagues all the time. I respect work-life balance, especially in today’s information-saturated society. If bosses are often sending messages, colleagues will find it difficult to identify priorities, and as a result, they won’t be able to get anything done.”

In 2009, Randy (center in front row) participated in the Operation Acceleration Programme for which she started her role as a frontline staff and did all the work herself.

 

Leveraging Brand Power to Contribute to Society

Speaking of the fire accident, Randy said the company’s response was a testament to its brand promise: “McDonald’s was among the first to respond: starting the day after the incident, three 24-hour restaurants in Tai Po provided free food to any resident who asked for support – no proof required. This arrangement continued until 6th March, and by the end of February, we had delivered over 32,000 meals; we also visited a primary school near Wang Fuk Court and delivered over 800 meals to students for their Christmas party. I appreciate that McDonald’s always serves as a member of the community and proactively contributes to society, which also explains why I’m willing to work here for over 20 years.”

Another achievement that makes Randy feel proud of is that the company became the first in Hong Kong’s food and beverage industry to introduce the Professional Diploma in Management Development (QF Level 5) programme. “The public may not notice that McDonald’s organises a very rigorous training programme globally, with 11 ‘Hamburger University’ established around the globe. We’ve combined McDonald’s globally systematic training system with the Hong Kong government’s Qualifications Framework to launch the programme, giving DSE students more career options. Once joined McDonald’s, one will get promoted to Restaurant General Manager (RGM) in as fast as 30 months, and he/she can obtain the qualification equivalent to a bachelor’s degree upon passing the assessment. When I attended the first graduation ceremony, I found that parents were deeply moved by their children who had an opportunity to obtain a bachelor’s degree; there was also a RGM in his thirties who hadn’t attended university, he came with his wife and children so they could share the moment of him donning a graduation gown. Most touching of all was a 59-year-old colleague who had been working in the company for 30 years, and never expected that a mortarboard was his retirement gift!”

 

Randy (right) is most proud of launching the “Professional Diploma in Management Development (QF Level 5)” for the company, which has now enabled 270 Restaurant General Managers to obtain qualifications equivalent to a bachelor’s degree.

 

Continuous innovation over the years has led to the launch of a number of innovative products. Twisty Pasta is the product that Randy is most proud of. “When customers came to McDonald’s for breakfast in the past, the only options available were Sausage McMuffin with Egg and Hotcakes. However, Hong Kong people mostly prefer foods with soup for their breakfast, so Twisty Pasta was launched. Unlike traditional C-shaped macaroni, Twisty Pasta is S-shaped which can hold more soup. We also constantly launch innovative services. I’m most proud of launching 24-hour service in 2006. When I first proposed the concept of 24-hour operation, some colleagues doubted, thinking that there wouldn’t be any business at night. Actually, many Hong Kong people get off work very late, and many night school students don’t finish the class until 10 pm. They find it difficult to find a place to eat, and our restaurant serves as their haven.”

Innovation can lead to both success and failure. Randy believes that failure is not inherently bad. “Fàn-Tastic” is a case in point. We thought that Hong Kong people like rice, so we developed a rice burger. Although this innovative project brought me the Marketer of the Year award, a year later, we found that customers who wanted to have rice for meals wouldn’t necessarily think of McDonald’s. In the end, I was the one who suggested to my boss that we remove this item. I’m happy to admit mistakes, as long as I won’t repeat the same mistake. Unlearning and relearning from mistakes is the most valuable.”

Since 2012, Randy (fourth from left) has been appointed as an Adjunct Associate Professor at CUHK, and often delivers lectures and shares her insights.

 

Listening to The Youths’ Voices

McDonald’s Hong Kong, one of the city’s largest youth employers, is where Randy actively engages young people and practises reverse mentoring to learn from them. “Many CEOs like to be mentors, but I believe more in reverse mentoring to learn from the youths, which also stems from empathy. We shouldn’t wait for students to understand us, instead we should proactively understand the youths nowadays. They really want others to listen to their voices. In 2022, we established a Youth Advisory Board in the company, and have held meetings with them quarterly to hear their opinions. Our recent successful collaborations with Vandy the Pink and Chiikawa, and our ‘No waiting, that’s cool’ slogan are the contributions made by the Board, which helped the brand find its way to attract young consumers.”

Randy advises that the youths should “Stay Hungry”. “Always bear a mindset of continuous learning, listen more, learn more, and observe more. Learning is not limited to formal classes; there are so many ways to acquire knowledge nowadays. The most crucial thing is to maintain a youthful and curious mind, think about how to do better and make further progress. This is also my motto in life.”

Randy (middle of the back row) likes to learn from the youths, see the world from their perspective, and gain new inspiration from them.

 

Randy Lai’s Journey

  • 1998 Marketing Executive, McDonald’s China
  • 2005 Marketing Director, McDonald’s Hong Kong;
    Executive Master of Business Administration, The Chinese University of Hong Kong
  • 2010 Managing Director, McDonald’s Singapore
  • 2011 Managing Director, McDonald’s Hong Kong
  • 2012 Adjunct Associate Professor, Business School, The Chinese University of Hong Kong
  • 2017 CEO, McDonald’s Hong Kong
  • 2025 Board Member, Hong Kong Tourism Board

 

Published on CU Alumni Magazine Issue 125 by Alumni Affairs Office 2026

 

 

The article is reposted from the CUHK Alumni Affairs Office Website

Wayman Ho and Albert Fung 何蔚文、馮康

Join forces to build a new arena for pickleball

“In Hong Kong’s mature market, finding a true Blue Ocean is no mean feat, but we discovered that pickleball is precisely that promising, uncontested frontier,” say Wayman Ho and Albert Fung (EMBA 2014). Bonded anew by their enthusiasm for the sport, they established a strong foothold in this emerging sector. Both are confident that its rising appeal and the fresh drive of the younger generation will soon enable the city to nurture professional athletes of its own.

 

Discovering the appeal of pickleball

Wayman, with over 20 years in sportswear manufacturing and a lifelong passion for tennis, and Albert, a real estate investment professional who enjoys basketball and swimming, were both introduced to pickleball by friends a few years ago. “I only started playing in 2023, when few had even heard of it,” Albert recalls. “My research revealed that, beyond North America, only Vietnam and Malaysia had meaningful traction in Asia at the time.”

Wayman (left) and Albert (right) anticipate that within eight to ten years, Hong Kong could cultivate elite athletes capable of competing on the global stage.

 

Merging tennis, badminton, and table tennis, pickleball offers a low-barrier, easy-to-learn recreational sport option for all ages. After experiencing it firsthand, both admit they were completely hooked. “It doesn’t demand the stamina of tennis, the footwork of badminton, or the spin techniques of table tennis,” explains Wayman, “As long as you’re willing to pick up the paddle, anyone can enjoy the game.” Albert adds a delightful observation: several retired ladies, once regular mahjong companions, have become “paddle mates”, meeting weekly for matches. For them – and many others – pickleball has evolved into a relaxed, enjoyable way to socialise and stay active.

The pivotal moment that inspired them to take the leap came when they met Steve Kuhn, founder of Major League Pickleball in the United States. Kuhn had set the ambitious “40 by 30” target — to have 40 million Americans playing pickleball by 2030. Remarkably, that goal was achieved within just four years, revealing to Wayman and Albert the immense potential and business opportunity behind the sport.

 

Whether in business or on the court, they are the perfect duo

 

“In the Asian market, Hong Kong may have got off to a later start, but that very lag makes pickleball here a true Blue Ocean,” Albert emphasises. Two to three years ago, amid Hong Kong’s interest-rate-hike cycle and a cooling property market, developers are keen to boost project value with new elements — creating the ideal window for development. Albert began scouting venues and building indoor courts across districts, while Wayman drove business strategy and market growth through diverse training programmes and competitions to popularise the sport.

Today, the Leisure and Cultural Services Department has taken the lead by opening selected outdoor badminton courts for free public use in pickleball and other activities, while several shopping malls have installed dedicated courts. Educational institutions and corporations are rolling out courses for students and staff, and international tournaments are being staged in Hong Kong one after another. The city’s pickleball fever is steadily on the rise, with Wayman and Albert seeing a full local ecosystem forming. Confident in the future, they note early exposure among the younger generations is already yielding emerging talent – with strong potential, in eight to ten years, to produce internationally competitive elite athletes.

 

From classmates to partners

The duo have had their paths first crossed at CUHK Business School. “We met every week,” recalls Albert, then in his early thirties and among the younger EMBA classmates. “I later realised that professor had deliberately placed me in the same group as Wayman and other more experienced industry practitioners, so they could look out for me. That experience taught me to think from a ‘boss’s perspective’ and to understand their decision making process.” Wayman also admits he gained much from the programme: “What impressed me most was that guest speakers didn’t just talk about success, but shared invaluable lessons from failure.” After graduation, they stayed connected with EMBA alumni across cohorts, building a foundation of trust that eventually seeded today’s partnership and propelled them forward.

The two first bonded as group mates in the EMBA programme, forging a friendship that has endured for many years (Photo courtesy of the interviewees)

 

Fun fact: Why is it called Pickleball?

The name “pickleball” has nothing to do with food – there are primarily two accounts of how the name originated. One dates back to 1965, when founder Joel Pritchard’s family dog, Pickle, would always chase after a ball, inspiring the name. The other comes from his wife, who likened the sport’s mix of tennis, badminton, and table tennis to a “pickle boat” in rowing, where crew members are drawn from different teams. The nickname stuck, perfectly capturing the sport’s hybrid nature.

 

Taking into account the differences between indoor and outdoor conditions, the pickleball with a harder build and smaller holes (right) provides greater wind resistance, making it better suited for outdoor play

 

 

The article is reposted from the CUHK Business School Alumni Website

Terence Cher 車志遠

Sunlit horizons in Phoenix’s tech journey

Name     Terence Cher
Study Programme   EMBA 2005
Current Location   Phoenix, Arizona, USA
Current Job   Director of Brand,  International, Arizona State University

Q1. Could you briefly describe your current job scope or responsibilities?

I am responsible for developing a framework to globally communicate the university’s brand and values. My role involves strategically positioning the university in the international education landscape, guiding future directions, and collaborating with internal and external stakeholders to implement a comprehensive global brand management plan. I focus on aligning solutions with our objectives, ensuring consistent brand representation while incorporating cultural elements.

Q2. Please describe Phoenix, Arizona in three phrases.

Sun-drenched; desert beauty; and dynamic growth.

Phoenix enjoys a bright and warm climate with more than 300 sunny days annually, fostering an outdoor lifestyle focused on activities like hiking and golf, all amid the stunning desert landscapes of the Sonoran Desert. The city boasts unique natural beauty with its picturesque cacti, rugged mountains, and breathtaking sunsets, offering residents and visitors a captivating experience.

Furthermore, Phoenix is one of the fastest-growing cities in the United States, characterised by rapid development and urban expansion. This growth attracts new businesses, cultural venues, and opportunities, making it a vibrant place to live and work.

Q3. Which industry do you see strong business potential in Phoenix and why?

The technology industry shows strong business potential in Phoenix. The city is emerging as a tech hub, attracting startups and established firms with support from various organisations such as the Greater Phoenix Economic Council (GPEC). Academic institutions provide a steady supply of skilled graduates, crucial for tech workforce expansion. The environment is also extremely business-friendly, with lower costs and government incentives, coupled with robust infrastructure and strategic connectivity to major markets like California and Mexico. Its quality of life, including a lower cost of living and appealing climate, enhances its attractiveness for tech professionals, supporting recruitment and retention efforts.

Q4. What is the one thing you miss the most during your study in CUHK Business School, and that you look forward to making it happen again?

I missed my 2005 EMBA cohort and faculty the most. I treasure the friendships, knowledge, experience and challenges we shared, especially in maintaining work-life-study balance. This experience prepared me for post-graduation assignments, while interaction in class empowered me to contribute effectively to diverse teams. I particularly appreciate the I-Ching module, which remains relevant in my life today. I look forward to reconnecting with Professor Mun Kin-chok and other cohort members for meaningful conversations that continue to shape my professional journey and personal growth.

Terence (first from left) finds his learnings from the EMBA program relevant to his current role driving brand growth and success.

 

 

 

The article is reposted from the CUHK Business School Alumni Website

 

Lead Mind Series | Dr Chung Kin-lai (EMBA 2011) drives visionary change to lead CUHK Medical Centre into its next frontier

CUHK Business School boasts an extraordinary alumni network of visionary founders, executives and pioneers. Through the Lead Mind Series, we sit down with these distinguished figures to uncover their management philosophies, leadership wisdom, and strategic vision. Dive into their journeys and gain actionable insights to inspire your own professional path.

 

Great management is rarely just about technical expertise; it hinges on a willingness to break free from conventional thinking and draw inspiration from diverse fields. Having spent over three decades in public healthcare, Dr Chung Kin-lai (EMBA 2011) took the helm at CUHK Medical Centre (CUHKMC) last year. Refusing to limit his own horizon, Dr Chung’s transition from frontline clinical practice to hospital administration — and now from the public system to the private sector — has given him a profound understanding of healthcare delivery.

At the heart of his management philosophy lies a drive to break deadlocks and spearhead change. By applying hospitality service standards and e-commerce customer experience models to hospital operations, he has not only driven revenue growth but also elevated expectations for private care. This empathetic shift in perspective echoes the classic insight that “true vision comes when both eyes see as one” — proving that only an open, cross-disciplinary mindset can unlock new possibilities in healthcare.

Uniting teams through professional governance

Dr Chung admits he was never a traditional “model student” — he studied purely out of interest. That changed in Form 4, when the tragic loss of a close family member to illness galvanised his resolve to pursue medicine. After graduating with distinction, he launched his medical career as a neurosurgeon at Queen Elizabeth Hospital, later joining Tuen Mun Hospital as a founding member of its newly formed Accident & Emergency (A&E) department.

Rising through the administrative ranks, Dr Chung served as Chief Executive at both North District Hospital and Prince of Wales Hospital, forging deep ties across New Territories communities. He modestly attributes this rapport to his duties, noting that his role simply gave him more opportunities to engage with local leaders: “It certainly taught me a great deal about communicating with diverse communities.” Whether debating policy in the Legislative Council, mingling with business executives, or sharing a warm toast with rural village elders, he values every connection. That effortless ability to bridge different worlds — to be as comfortable in a boardroom as at a local banquet — reflects years of mutual trust and support. For Dr Chung, authentic communication is the only way healthcare can truly serve every corner of society.

While external relations require adaptability and tact, leading within demands reason and respect for expertise. Managing a hospital means leading top-tier minds across diverse fields — a challenge Dr Chung meets by returning medical authority to domain experts, trusting the clinical judgment and frontline experience of his teams. Since becoming CEO at CUHKMC, he has refined its governance framework by appointing senior professors as department heads to jointly shape major decisions. This setup capitalises on the institutional prestige of a university teaching hospital while cultivating trust and collaboration between executive leadership and healthcare staff.

Borrowing best practices to reshape private healthcare

As CUHKMC marks its fifth anniversary, Dr Chung’s roadmap is clear and grounded: optimise operational performance to deliver high-quality care at accessible prices, demonstrating the true value of private healthcare. To realise this vision, he draws inspiration from beyond traditional clinical boundaries to elevate the patient journey. He sent staff for hospitality training at CUHK Business School’s teaching hotel, prompting them to view facilities and care through the eyes of a hotel guest. A subtle yet meaningful change — providing bath towels for inpatients — exemplifies this perspective shift. “Transparent pricing is merely the baseline; patients naturally expect thoughtful, attentive care,” Dr Chung observes. “Reasonable fees are not a reason to stand still. We must constantly push boundaries to refine every touchpoint.”

The hospital also adopted customer service practices from e-commerce platforms, upgrading to 24/7 human-operated phone lines and replacing social media chatbots with dedicated staff. “When even a late night purchase of a $50 item online comes with warm, responsive support, it sets the benchmark for modern service expectations,” Dr Chung explains. “Healthcare should strive for that same standard.”

These empathetic refinements have yielded tangible results in both reputation and financial standing. Looking beyond operational improvements, Dr Chung aims to transcend geographic boundaries by extending Hong Kong’s medical excellence into the Greater Bay Area. The hospital plans to explore deeper synergies with its sister institution, CUHK-Shenzhen Hospital, leveraging their complementary strengths.

Dr Chung believes that as CUHK Medical Centre is rooted in CUHK and the New Territories community, it must build on its existing strengths while continuously striving to improve its services

 

Expanding horizons: A fresh management perspective

To broaden his strategic vision and leadership mindset, Dr Chung enrolled in the CUHK EMBA programme in 2009 — a rare move for a medical professional at the time. He openly acknowledges that management is a vast discipline; only through continuous learning across diverse fields can one navigate complex challenges with foresight. The programme challenged him to look beyond traditional clinical paradigms, equipping him to evaluate healthcare operations through a strategic, commercial lens. Among his most profound takeaways were the I Ching lectures led by Professor Min Kin-chok. “The leadership philosophy of the I Ching lies in understanding that opposing forces — Yin and Yang — are inherently unified,” Dr Chung reflects. “One must adapt smoothly with time, avoid extreme positions, and exercise patient restraint when conditions are not yet ripe.”

Today, he weaves this philosophy directly into hospital governance, balancing visionary idealism with pragmatic reality. Navigating the dual challenges of overcrowded public care and costly private treatment, CUHKMC has actively refined its fee structure and service delivery over the past year. This strategic realigning has yielded steady operational momentum, marked by breakthroughs in both community reputation and financial sustainability. Yet for Dr Chung, true fulfillment stems less from these metrics than from personal growth: “After decades in medicine, discovering this unexplored ‘other half’ of healthcare — and continually pushing my own boundaries — has been deeply rewarding.”

Pursuing his EMBA programme at CUHK Business School, Dr Chung (second from left) exchanges insights and perspectives with peers from diverse industries

 

The article is reposted from the CUHK Business School Alumni Website

 

Peter Jung 鍾智斌

Peter Jung (EMBA 2015) advances ESG practices in the exhibition industry

In the wake of the pandemic, all industries are eager for revival, and the exhibition sector is no exception, aspiring to surpass its pre-pandemic heights. Peter Jung (EMBA 2015), cofounder of Milton Exhibits and a seasoned industry veteran, was behind the highly acclaimed “MURAKAMI vs MURAKAMI” exhibition in 2019. Not only has he introduced safety management principles from the construction industry to the exhibitions field, but he is now also pioneering the integration of ESG (Environmental, Social and Governance) principles. As the industry seeks to rebound, Peter is committed to advancing carbon reduction and driving sustainability within the sector.

After completing his undergraduate studies in building and construction, Peter found himself in the exhibition industry almost by chance. “During my internship at a construction site, I realised that the architectural industry was different from what I had imagined, so I wanted to explore opportunities outside of it.” Graduating in 1988, the year the Hong Kong Exhibition and Convention Centre (HKCEC) in Wan Chai opened, he joined an event marketing company as a management trainee. By 2006, shortly after the debut of the AsiaWorld-Expo, Peter decided to venture out on his own. Drawing on his network and experience, he established his own exhibition business with a solid presence across the industry.

Peter believes the industry lags behind neighbouring regions in advancing sustainability and emphasises the crucial role of government support and initiatives.

 

With the advent of the HKCEC and AsiaWorld-Expo, Peter witnessed the dynamic growth of Hong Kong’s exhibition industry. As the market expanded, the demand for speed and adaptability grew as well. Being a technical service provider, he was often tasked with completing exhibition setups within a tight hours-based window to ensure that exhibitors could prepare on time. He also encountered situations where sudden changes in shipping schedules delayed booth deliveries, requiring him to quickly step in, travel to the location, and find alternative suppliers to address the issues.

 

Examining exhibition carbon emissions and promoting sustainability

In Peter’s view, while speed is a hallmark of the Hong Kong market, the city lags behind neighbouring regions in advancing sustainability. For instance, in MICE tourism — a major economic driver for Hong Kong — exhibitions contribute the most to carbon emissions. “Over 30 per cent of the carbon emissions from a single exhibition arise from the travel of exhibitors and attendees; emissions from the construction and transport of booths and related waste materials are also considerable,” Peter notes.

Peter underscores that beyond reducing carbon emissions, they need to explore new materials and suppliers, but the most crucial element is changing stakeholders’ mindsets to achieve synergy within the broader ecosystem that supports environmental responsibilities.

 

To promote sustainability in the exhibition industry, Peter begins every project by assessing its environmental impact and devising strategies to mitigate carbon emissions. For instance, he has repurposed old banners into new ones, opted for honeycomb panels instead of wood for booth constructions, and utilised modular integrated construction method to put together exhibits and booths. Additionally, some components were sent to mainland China for reuse in future exhibitions. Peter underscores that, beyond reducing carbon emissions, discovering new materials and suppliers is essential to achieve synergy within the entire ecosystem that supports environmental responsibilities.

Recyclable board exhibition stands are revolutionising the space with their combination of eco-friendliness and innovation. Peter said they serve as an excellent example of prioritising sustainability in exhibitions, which not only helps reduce waste but also significantly decreases the environmental carbon footprint of exhibitions.

Peter humorously remarked that seeing colleague who got full sponsorship from the company enjoy their EMBA experience at CUHK and enhance their management skills inspired him to enrol.

 

Fostering alumni engagement and sustaining classmate relationships

Peter’s commitment to sustainability is evident in both his professional and personal endeavours. He humorously shared that during his EMBA programme, he volunteered as the class rep by serving the fellow classmates to gain their favour. In this role, he established the “Class Reps Cook for U”, which hosts regular cooking gatherings to nurture enduring relationships among classmates. Peter is also planning to pursue design courses to incorporate more design thinking and service design into his projects and organisations. His aim is to address client needs while also prioritising environmental protection and social responsibility, thereby advancing sustainability through partnership with different stakeholders in the event and exhibition industry.

During his EMBA programme, he established the “Class Reps Cook for U”, which hosts regular cooking gatherings to nurture enduring relationships among classmates.

 

 

The article is reposted from the CUHK Business School Alumni Website

EMBA《頭條日報》商識滿天下

Our weekly articles, published in the Friday edition of the Headline Daily (頭條日報), serve an educational purpose by providing readers with a glimpse of the intelligence and success stories of CEOs and other high achievers in Hong Kong and beyond. Our weekly presence provides valuable on-the-job learning, which is very important in a knowledge-based society such as that of Hong Kong.

CUHK EMBA Articles in Headline Daily 
(
頭條日報)

Date Published

Details

18 February 2022
8 April 2022

專訪 : PIE Strategy總經理及首席可持續發展顧問陳琦
 

31 January 2022
11 February 2022

專訪 : 亞洲董事會有限公司創辦人兼行政總裁林港豐
 

14 January 2022
21 January 2022

專訪 : 中大新亞書院學生餐廳「Now &」營運團隊李健、鄭毓文 (EMBA2018 Alumnus)
 

31 December 2021
7 January 2022

專訪 : 國際促導員協會香港分會主席陳綺芬
 

17 December 2021
24 December 2021

專訪 : 微軟香港及澳門區總經理陳珊珊(CUHK EMBA 2007 Alumna) 
 

3 December 2021
10 December 2021

專訪 : 傑志牌照及監管總監伍怡欣(CUHK EMBA 2022 Alumna) 
 

19 November 2021
26 November 2021

專訪 : 香港科技園公司主席查毅超 (CUHK EMBA 2007 Alumnus) 
 

5 November 2021
12 November 2021

專訪 : ChocoNext創辦人葉致欣 (CUHK EMBA 2019 Alumna)
 

22 October 2021
29 October 2021

8 October 2021
15 October 2021

專訪 : Tinted. Nail & Lash Bar共同創辦人李佩詩 (CUHK EMBA 2018 Alumna)
 

24 September 2021
1 October 2021

專訪 : Zeek 共同創辦人趙家祺、范俊彥、謝杰明
 

10 September 2021
17 September 2021

27 August 2021
3 September 2021

專訪 : 野草(Weeds Gelato & Coffee)創辦人郭浩文
 

13 August 2021
20 August 2021

專訪 : 呢度廣告(LeDo ADs)創始人兼行政總裁吳宇強
 

30 July 2021
6 August 2021

16 July 2021
23 July 2021

專訪 : 博勝集團聯合創始人兼首席執行官潘智豪
 

2 July 2021
9 July 2021

專訪 : 不停饌(Buds Never Stop)共同創辦人謝偉傑
 

18 June 2021
25 June 2021

4 June 2021
11 June 2021

21 May 2021
28 May 2021

7 May 2021
14 May 2021

專訪 : Aerospace Training Solutions(職業飛行體驗/培訓中心)創辦人劉哲﹑胡智恒
 

23 Apr 2021
30 Apr 2021

專訪 : 中大賽馬會公共衞生及基層醫療學院流行病學部副教授蔡錦輝
 

9 Apr 2021
16 Apr 2021

專訪 : 「豐盛社企學會」會長紀治興博士
 

19 Mar 2021
26 Mar 2021

專訪 : 「斯程教育」創辦人及董事彭一心
 

5 Mar 2021
12 Mar 2021

專訪 : 中大編碼有限公司首席執行官吳國聲
 

19 Feb 2021
26 Feb 2021

專訪 : 昇華亞洲發展有限公司董事長、佳昇科技有限公司創始人兼行政總裁林峯 (CUHK EMBA 2005 Alumnus)
 

29 Jan 2021
5 Feb 2021

15 Jan 2021
22 Jan 2021

專訪 : Cloudwork | LEGALX聯合創始人廖鎮宇、廖鎮豪
 

18 Dec 2020
8 Jan 2021

4 Dec 2020
11 Dec 2020

專訪 : Ernest & Donald Marketing Communications首席顧問許頴怡 (CUHK EMBA 2021 Participant)
 

20 Nov 2020
27 Nov 2020

專訪 : ShoutOutLove花藝體驗館共同創辦人Renee Sin (CUHK EMBA 2018 Alumna)
 

6 Nov 2020
13 Nov 2020

專訪 : 香港國際青年文化交流中心有限公司董事總經理陳錦全
 

23 Oct 2020
30 Oct 2020

專訪 : BioEm空氣消毒淨化科技有限公司創辦人崔永昌 (CHHK EMBA 2014 Alumnus)
 

25 Sept 2020
9 Oct 2020

11 Sept 2020
18 Sept 2020

專訪 :「跑去你屋企」創辦人盧偉民 (CUHK EMBA 2010 Alumnus)
 

28 Aug 2020
4 Sept 2020

專訪 : Food On共同創辦人繆曉格
 

14 Aug 2020
21 Aug 2020

專訪 : First Things First創辦人Jessica 
 

31 Jul 2020
7 Aug 2020

專訪 : 中小企國際聯盟主席屈國良
 

10 Jul 2020
24 Jul 2020

26 Jun 2020
3 Jul 2020

專訪 : 正向創變企業—亞洲創辦人及首席顧問徐佩賢
 

12 Jun 2020
19 Jun 2020

專訪 : 創意無限公關顧問公司董事及香港公共關係專業人員協會會長尹美玉
 

29 May 2020
5 Jun 2020

專訪 : 達人傳訊創辦人張樹槐
 

15 May 2020
22 May 2020

專訪 :「JUST FEEL 感講」聯合創始人魏敬國、郭梓樂、楊思毅
 

24 Apr 2020
8 May 2020

專訪 : MiQi的創辦人兼董事莫頴恒
 

3 Apr 2020
17 Apr 2020

專訪 : AsiaTop積分交易平台創辦人陳伯強、李卓偉、鍾啟信 (CUHK EMBA Alumni)
 

20 Mar 2020
27 Mar 2020

專訪 :「樂在棋中」創辦人黃頌行先生
 

6 Mar 2020
13 Mar 2020

專訪 : 瞳訊醫療行政總裁伍灝桓先生
 

21 Feb 2020
28 Feb 2020

專訪 : 衞安集團業務發展部助理總經理梁泰康先生
 

7 Feb 2020
14 Feb 2020

專訪 : 畢安顧問有限公司(OnMyGrad)共同創辦人兼行政總裁蘇俊軒
 

17 Jan 2020
31 Jan 2020

專訪 : 奧森時尚集團有限公司創辦人鄭志雄博士
 

3 Jan  2020
10 Jan 2020

20 Dec 2019
27 Dec 2019

專訪 : Kantar客戶總監Ida Wong (CUHK EMBA 2021 Participant)
 

6 Dec 2019
13 Dec 2019

專訪 : Michael Franco (Mike’s Chicken Comida de Portugal)
 

22 Nov 2019
29 Nov 2019

專訪 : 雲耕一族首席財務總監李健 (CUHK EMBA 2018 Alumnus)
 

8 Nov 2019
15 Nov 2019

專訪 : 林建明Toney Lam (CUHK EMBA 2007 Alumnus)
 

25 Oct 2019
1 Nov 2019

專訪 : 「肇慶市淨慧食品有限公司」關志康Jacky (CUHK EMBA 2007 Alumnus)
 

11 Oct 2019
18 Oct 2019

專訪 : 社會企業「愛同行」(WEDO GLOBAL)共同創辦人黃靜虹
 

27 Sept 2019
4 Oct 2019

專訪 : 宏德顧問有限公司創辦人高照先生 Kelvin Ko (CUHK EMBA 2011 Alumnus)
 

13 Sept 2019
20 Sept 2019

專訪 : 初創企業路邦動力有限公司 – 行政總裁呂力君及技術總監麥騫譽博士
 

30 Aug 2019
6 Sept 2019

專訪 : 香港殘疾人奧委會暨傷殘人士體育協會會長/香港體育學院副主席馮馬潔嫻女士
和傷殘運動員一起走過的日子
 

16 Aug 2019
23 Aug 2019

專訪 : LIFY之創辦人兼行政總裁李明心Mazing Lee
初創企業急先鋒
 

2 Aug 2019
9 Aug 2019

專訪 : 香港行李箱品牌OOKONN聯合創辦人及創意總監岑振洪 
非一般旅途上的追夢者

19 Jul 2019
26 Jul 2019

專訪 : 香港生產力促進局(生產力局)首席數碼總監黎少斌 
 

5 Jul 2019
12 Jul 2019

專訪 : 香港司儀演藝協會總監林國彬先生 
 

21 Jun 2019
28 Jun 2019

專訪 : 「Doctors Beck and Stone」集團行政總裁黎嘉豪 (CUHK EMBA 2017 Alumnus)
 

31 May 2019
14 Jun 2019

專訪 : 「雷利計劃(香港)」主席湯海祥 
 

17 May 2019
24 May 2019

專訪 : 盧惠萍Maggie 「世界自然基金會」(WWF)香港分會
 

3 May 2019
10 May 2019

12 Apr 2019
26 Apr 2019

專訪 : 電子通訊產品代理公司LRT 創辦人陳利 (CUHK EMBA 2014 Alumnus)

害羞男孩走上TED講台

22 Mar 2019
29 Mar 2019

專訪 : 香港展能藝術會副主席兼藝全人創作有限公司 (「藝全人」) 董事梁胡桂

「藝全人」為展能藝術家創造機會
「藝全人」傳承藝術承傳人

8 Mar 2019
15 Mar 2019

專訪 : Tencent騰訊國際業務部高級總監Ian陳志恒 (CUHK EMBA 2016 Alumnus)

把青春投資在資訊網絡風險有多大?
迎接科技革命來臨

22 Feb 2019
1 Mar 2019

專訪 : 香港物流協會會長袁美儀

推動物流業電子化
培育年輕人投身物流業

1 Feb 2019
15 Feb 2019

專訪 : e-banner 創辦人 Chris Chan (CUHK EMBA 2015 Alumnus)

打不死的創業精神
如果我放棄就不會有e-banner

18 Jan 2019
25 Jan 2019

專訪 : 「青少年發展企業聯盟」CDIA主席Amy陳龔偉瑩

輸在起跑線 贏在終點線
授人以魚,不如授人以漁

4 Jan 2019
11 Jan 2019

專訪 : MIT香港創新中心教育總監陳文茵Marina

冼超舜投身科研教育培訓初企人才
MIT極速助有志青年創業

21 Dec 2018
28 Dec 2018

專訪 : 康研有限公司董事長嚴淑卿 (Eva)

非一般乳酸造就第二人生
耐心等待市場變化

7 Dec 2018
14 Dec 2018

專訪 : 仁濟醫院董之英紀念中學校長彭綺蓮博士

「三元教育」推動學生多元發展
董之英中學「升大直通車」

23 Nov 2018
30 Nov 2018

專訪 : 香港傷殘青年協會

畢業熊的故事
尋找機會不如製造機會

9 Nov 2018
16 Nov 2018

專訪 : 身兼精英企業控股有限公司主席及前任行政總裁、香港工業總會副主席、香港初創企業協會主席、創新科技署創科創投基金諮詢委員會主席等多項職務的楊悰傑博士 (Dr. Jack Yeung)

傳統工藝 Vs 創新科技
知變、應變、適變的生存之道

Yaron Jacobs | “I learned and applied some methods on technology and innovation management when I launched my start-up company some time later.“

Yaron Jacobs 雅榮
Chief Commercial Officer, Lan Kwai Fong Group
(EMBA Class of 2015)
Lan Kwai Fong Group was awarded an extensive number of awards for a variety of campaigns and ventures, spanning from property developments, marketing strategy to social responsibility programmes providing assistance to the wider community. Recent awards included “Mob-Ex Awards” and “MARkies Awards” by Marketing Magazine in 2019.

To Yaron Jacobs, a Westerner living in Hong Kong, the CUHK EMBA programme provides an opportunity to broaden his horizon by going through the broad range of skills and industry knowhow that the programme offers.

Besides, he saw it a unique opportunity to co-operate in a learning environment with a broad range of people from Hong Kong. “Not only did I make some great friends, I also learned a lot about the local culture and habits through these associations,” Yaron cites the network advantage.

Yaron currently works at the Lan Kwai Fong Group. “The place Lan Kwai Fong is indeed a symbolic melting pot of eastern and western cultural influences in Hong Kong,” he reckons. He credits his success in his current role from the experiences he gained in the EMBA programme.

Yaron was inspired by the leading thinkers at Silicon Valley when the EMBA class visited the University of California, Berkeley. “I learned and applied some methods on technology and innovation management when I launched my start-up company some time later,” he recalls how he took advantage of the occasion. He believes the programme has encouraged entrepreneurship.

On the subject of innovation and technology, Yaron believes that young executives – as well as older ones – should not be forced to adapt to a changing environment; rather they should be driving the change. He offers a suggestion, “Many young people feel dissatisfied by the rigidity at work, but this can be a source of motivation to find something better and do it.” This, he sees, is the way to become successful.

“In a business venture, people need to know where they are, adopt a good strategy that tells them where they want to go, and apply management theories to help them get there. There are myriad ways to do things differently, particularly in our digitally connected world today,” advises Yaron. He is certainly confident that the theories he learned in the EMBA course will guide him through the journey towards his strategic goal.

Ricky Wong | “How does an entrepreneur become a good leader after taking the CUHK EMBA?”

Ricky Wong 王維基

Ricky Wong 王維

Chairman and Founder, Hong Kong Television Network Limited 
(EMBA Class of 2008)

Ricky Wong was selected as one of “The Top 50 Innovative Retail Leaders in Hong Kong 2017” by Inside Retail Hong Kong.

Ricky Wong is well-known for his entrepreneurial achievements. While being put under a responsibility for a 4,000-employee strong organisation, Ricky found it inadequate in what he had. A strong sense of need urged him to learn more from the CUHK EMBA programme. “The programme inspires me with innovative ideas and structure in management,” he said.

Over the past few years, Ricky has had to face significant changes in his business. Leading his team to overcome these challenges, he had to spend a lot of time telling his colleagues why he had to do what he did. According to him, effective communication with colleagues is one critical element of a good leader, something he credits the EMBA course for giving him that insight.

In the digital age, it is challenging for young executives to get ahead. Ricky advised all executives to “stay foolish, stay hungry.” “Things are changing so rapidly. Staying foolish and hungry allows us to keep a momentum in learning more and better equipping ourselves,” he gave his advice.

Ricky believes that CUHK EMBA provides a unique platform for executives to learn and better equip themselves. It is not any EMBA course but one that combines the East and the West. The most valuable concept he took up was Bagua (八卦) from the Chinese classic I Ching《易經》. “Bagua consists of two parts: the black part and the white part. If the white part gets larger, the black part shrinks, and vice versa. In the business world, if a leader is too strong, the others will shy away from their roles. So, I must keep myself small in order to grow the team,” explained Ricky.

To Ricky, the CUHK EMBA programme did make a difference in his pursuit of personal and career success.

Talking to CEOs XV《與CEO對話(十五)︰精益求精》

The fifteenth Radio/TV series of “Talking to CEOs《與CEO對話(十五)︰精益求精》” was broadcast on RTHK Radio One, RTHK TV 31, i-Cable Live News Channel, now Business News Channel and now Direct Channel between August and December 2018. Guest speakers included:

Ms. Cally CHAN
陳珊珊
General Manager,
Hong Kong & Macau,
Microsoft Hong Kong Ltd.

The Hon. Paul CHAN, GBM, GBS, MH, JP
陳茂波
Financial Secretary,
HKSARG

Mr. Vincent H. S. LO, GBM, GBS, JP
羅康瑞
Chairman,
Hong Kong Trade Development Council

Mr. Albert NG
吳港平
Managing Partner,
Greater China,
Ernst & Young

Mr. SHUN Chi-Ming, JP
岑智明
Director,
Hong Kong Observatory

Mr. Chung TO
杜聰
Founder,
Chi Heng Foundation

Ms. Helen WONG
黃碧娟
Chief Executive,
Greater China, 
The Hongkong and Shanghai Banking Corporation Ltd.

Ms. Anna YIP
葉安娜
Executive Director, and Chief Executive Officer,
SmarTone

 
To review previous episodes of the “Talking to CEOs” programme, please visit CUHK EMBA YouTube Channel.