Hyatt Regency Hong Kong, Tsim Sha Tsui

Outstanding Enterprises

2

INTO A SUSTAINABLE FUTURE WITH HYATT REGENCY HONG KONG, TSIM SHA TSUI

Managing hotels and resorts during the pandemic has been a monumental task for hoteliers, weathering little to no influx of guests for days. With pandemic restrictions slowly receding around the world, new opportunities have sprung up for the hospitality establishments that have managed to survive.

Mr Per Kredner, the current General Manager of Hyatt Regency Hong Kong, Tsim Sha Tsui used his vast experience to steer the establishment towards success and thrive amidst the challenges, and with their future plans to further incorporate ESG initiatives into their operations, have won at the High Flyers Award presented by Hong Kong Business.

The man behind every step

A professional and distinguished Swedish hotelier, Mr Kredner has mastered his expertise in managing hospitality establishments for over 15 years across a wide array of locations such as Dubai, Muscat, Singapore, Shanghai and Tokyo. These years of experience also include food and beverage operations alongside hotel management, gracing a significant amount of properties in Asia and the Middle East, such as the prominent Grand Hyatt Dubai, Grand Hyatt Singapore, and Park Hyatt Shanghai.

Before joining as the General Manager of Hyatt Regency Hong Kong, Tsim Sha Tsui, Mr Kredner worked as Hotel Manager for Grand Hyatt Bali and Grand Hyatt Shenzhen in 2012 and 2014, respectively. With strong leadership skills, his strategic decisions in hotel management and operations have helped him exalt himself from his peers with his appointment as General Manager of Hyatt Regency Hong Kong, Tsim Sha Tsui in 2016.

“I look forward to continuing to build upon this strong foundation and to creating enduring experiences for our guests and employees alike,” commented Mr Kredner, as his position has put him in charge of a prestigious establishment.

A better future with Hyatt

As a hospitality industry player, Hyatt’s purpose extends itself to caring for the planet with steps designed to help make an impact on future industry practices.

On the subject of carbon emissions and water efficiency, operational reports are used to effectively schedule heating and cooling needs, whilst electric steamers and heat pumps replaced gas steamers and boilers that have effectively reduced gas consumption by 20% and 68%, respectively.

Lighting in public areas of the hotel is partially switched off at midnight, along with air conditioning and lights in meeting rooms only when needed. Airconditioning systems have also been upgraded to be more environmentally friendly with the installation of a variable speed drive in chilled and condensing water pumps, which has reduced electricity consumption by 20% and greenhouse emissions by 17%.

PHILOSOPHY

Discover the perfect balance of comfort and convenience at Hyatt Regency Hong Kong, Tsim Sha Tsui

FAST FACTS

• The hotel occupies Level 3 to 24 of the mixed-use complex K11 and sits atop K11 Art Mall • Hyatt was founded by Jay Pritzker in 1957 when he purchased the Hyatt

House motel adjacent to the Los

Angeles International Airport • The Hyatt Community Grants program works with Hyatt hotels and resorts all over the world to donate money to nonprofits doing important work in their communities.

Since 2008, Hyatt has helped donate $5.3m to 300 deserving nonprofits in 52 countries.

This page: Herb Garden team (top), Regency Suite (bottom left), Regency Ballroom (bottom right)

Opposite page: Per Kredner, General Manager of Hyatt Regency Hong Kong, Tsim Sha Tsui

Environmental footprint information can be made event-specific to align with the Hotel Carbon Measurement Initiative (HCMI) and the Hotel Water Measurement Initiative (HWMI) methodologies used by Hyatt’s management.

In the area of food and beverage, Hyatt’s Thoughtfully Sourced. Carefully Served philosophy guides the hotel to select ingredients that are better for people, communities and the planet.

Under Mr Kredner’s leadership, Hyatt Regency Hong Kong, Tsim Sha Tsui has focused more on acquiring locally sourced ingredients and seasonal items on the menu rather than importing products during the off-season in order to lessen their impacts on the environment, such as the cost of transportation and the logistics involved that generate a larger carbon footprint.

In this sourcing initiative, a heavy focus is on both small, local farms and ASC- and MSC-certified items from fish and seafood suppliers who source their products sustainably. That takes any endangered species off the table, as they are struck from the menu.

Water is served through carafes on default options for meetings and events, with refillable solutions for water being supported by self-service water stations for both guests and staff. Coffee has also been brewed in limited amounts to cut down on waste.

Hyatt has also been minimising any kind of food waste as they implement portion control through thorough and accurate headcount records for food preparation, tailoring offerings, and adjusting concepts for better management in production. The hotel has also partnered with Grow Something, a local social enterprise that will plant a variety of herbs with organic compost on-site, providing Hyatt’s culinary team with fresh herbs to be used in their restaurants whilst giving diners a unique farm-to-table experience.

Hyatt Regency Hong Kong, Tsim Sha Tsui, is prestigious and in a class of its own

When the doors opened in 2009, the hotel sat right at the heart of Tsim Sha Tsui, a prime location with a business and tourist district and directly accessible by Tsim Sha Tsui and East Tsim Sha Tsui MTR stations. This location allows guests to travel around the city without hassle and provides them with numerous shopping options such as K11 Art Mall, the first of its kind that enhances dialogues between local artists and shoppers through integrated art concepts.

Aside from K11 Art Mall’s boutiques and restaurants, the hotel also offers an exclusive retail experience that brings art, people, and nature together. Different colonial establishments around the district are also open for tourists, along with other cultural establishments such as the Xiqu Centre, the M+ Museum, and the Hong Kong Palace Museum.

Offering 381 guestrooms and suites, with some having the harbour in view, state-of-the-art meeting and private dining facilities, and a pillarless ballroom along with five meeting venues of various sizes, Hyatt Regency Hong Kong, Tsim Sha Tsui has established itself and remained a popular hotel to leisure and business clientele, dining guests, events and wedding guests.

Various authentic cuisines with three restaurants and a bar, including Hugo’s, The Chinese Restaurant, Cafe, and Chin Chin Bar, are present within the hotel, reinforcing its reputation as a versatile establishment that can cater to any event.

“It is important to create genuine connections and truly understand our guests including our associates,” said Mr Kredner, adding that Hyatt looks after their people to enable them to become their best selves, as the human factor is the core essence to success as their business works toward providing the best experience for all involved.