The Hotel Magazine July 2023

INDEPENDENTLY OWNED FOR FOUR GENERATIONS FiND

As the weather heats up and the days become longer, consumers are keen to make the most of these lengthier days, and we can’t blame them! Whether it’s a spontaneous postwork dinner or a meticulously planned special occasion they are visiting your venue for, they will be seeking a memorable experience. Post-pandemic we have certainly seen a rise for those more premium occurrences, and a fairly easy and effective way to align your hotel’s restaurant offering to this trend is by introducing food and drink pairings. To begin this jam-packed July issue, we delve into the art of upselling through the use of a sommelier or an ‘in-hand sommelier’ which we have all the details on in our wider feature.

Whilst upselling and add-ons at an overnight stay venue are the perfect way to increase additional revenue, you must first make sure that you’re nailing the more fundamental elements of the hotel experience, which are an expectation amongst visitors. Our Guest Experience feature looks at how staying current can help provide a faultless experience, and to ensure you’re always at the top of your game, our Essential 5 piece highlights five growing trends which are currently taking the industry by storm.

Showcasing venues which are staying well on top of consumer demands, we share an extensive piece which follows me on my trip to Portugal as I had the pleasure of experiencing two of Wyndham’s utterly dreamy venues. Honing in on the current desire for wellness and all that goes with it, we share details on the plethora of fantastic sporting and spa facilities at Wyndham Grand Algarve and Dolce by Wyndham CampoReal Lisboa.

I already feel like I’ve given too much away, but trust me when I say I haven’t even touched the sides on what this issue has to offer! We have expert commentary, business advice, leading brands and venue profiles in abundance… enjoy!

CONTENTS

18 FOOD AND DRINK PAIRING

With some help from industry experts, we explore how to master your food and drink pairings and the benefits it offers.

28 THE LANGHAM

LONDON – A REVIEW

As a recent guest at the iconic Langham London Hotel, our Editor shares details on her experience in Hotel Magazine’s first ever review piece, in hope to inspire and empower fellow hoteliers.

34 EDITOR’S TRIP

Hotel HQ soaked up some rays to experience all things Wyndham. Come with us to Portugal where we take some inspiration from luxury hoteliers abroad.

50 TECHNOLOGY UPDATE

In our tech-focused piece, this month from Premier Software part of Journey Hospitality, we detail how the platform can tie in to the day-to-day running of an overnight stay venue.

53 GUEST EXPERIENCE

It’s vital to keep up with industry trends to maintain a competitive edge and increase bookings. This month, we focus on development to continually elevate the guest experience.

78 UK HOSPITALITY

Our highly sought-after column from UK Hospitality’s Chief Executive, Kate Nicholls, returns with invaluable insights into the industry.

EDITOR

Jade Evans jevans@cimltd.co.uk

EDITORIAL ASSISTANT

Brooke Tremain bt@cimltd.co.uk

PUBLICATION MANAGER

Declan Wale dec@cimltd.co.uk

Tel: 01795 509 112

ACCOUNT MANAGER

Jazmine Davis

jazmine@cimltd.co.uk

Tel: 01795 509 112

ACCOUNT MANAGER Manjeet Griffiths manjeet@cimltd.co.uk

Tel: 01795 509 112

CREDIT FACILITIES MANAGER

Lauren Sharpe creditcontrol@cimltd.co.uk

Tel: 01795 509 103

ADMINISTRATION MANAGER

Natalie Murray admin@cimltd.co.uk

Tel: 01795 509 103

DESIGN AND PRODUCTION

Grant Waters grant@cimltd.co.uk

James Taylor james@cimltd.co.uk

SALES DIRECTOR

Tom Woollin tom@cimltd.co.uk

CHIEF EXECUTIVE

John Denning

City centre hotel celebrates its 50th anniversary

The DoubleTree by Hilton Bristol City Centre has not just survived the global pandemic, but has also seen seven global recessions, two monarchs and more Prime Ministers than it might have expected since it first opened its doors in 1973.

The hotel marked its golden milestone with a celebration reception at which a cake was cut by Peaches Golding OBE, Lord-Lieutenant of the County and City of Bristol, using her ceremonial sword.

DoubleTree by Hilton Bristol City Centre has welcomed many famous faces over the years, including Princess Diana, Muhammad Ali, Margaret Thatcher and Terry Wogan.

General Manager Imran Ali told guests at the anniversary reception: “Ultimately, the hotel is just

bricks and mortar. It’s the team members who are the soul of this business.”

www.hilton.com

The Xara Palace welcomes new Chefs to elevate the culinary excellence

The Xara Palace Relais & Chateaux is proud to announce the appointment of two new positions at its Michelin-starred restaurant de Mondion. Executive Chef Clint Grech, and Head Chef Gabriel Caruana will help to elevate the unique gastronomic offerings provided in the stunning restaurant concept of de Mondion.

Executive Chef Clint commented, “My goal is to take our guests on a journey around our beautiful island. My responsibility is to honour the seasons and people behind our produce here at de Mondion and my vision is to showcase Malta’s wonderful culture, history and art through our food here at The Xara Palace.”

Chef Gabriel states: “My aim has always been to enhance the ingredients but never to have them

overshadow one another - instead letting the ingredients shine in their natural way.”

www.thexarapalace.com/mt.

The Garden Room at Down Hall Hotel Awarded

2 AA Rosettes

Down Hall Hotel, Spa & Estate has been awarded 2 AA Rosettes for its fine dining restaurant, Garden Room. Restaurants that are awarded 2 AA Rosettes aim for and achieve higher standards and better consistency.

Garden Room is led by Executive Chef Robert Pearce who joined Down Hall in 2022, alongside a newly appointed management team – all of whom have played a key role in achieving this award.

Linden Beattie, General Manager at Down Hall, commented: “We are delighted to have been awarded 2 AA Rosettes for our Garden Room restaurant, which offers elevated dining in the heart of the Essex countryside. All our ingredients are grown on-site in

our kitchen garden, and Robert’s skill and knowledge have set our offering apart from the average hotel dining experience.”

www.downhall.co.uk

The

FOOD AND DRINK PAIRING

FOOD AND WINE SERVES

Mark Roberts, Director of Sales at Lanchester Wines, talks

us through his top three food and wine pairings that you can adopt in your hotel to elevate the guest experience within your hotel’s restaurant.

Gorgonzola – Plan B! OD Riesling

From Plan B! Wines in Western Australia, the OD (off-dry) Riesling represents the winery’s signature style and is a real crowd pleaser. Made with free-run juice from Great Southern vineyards, it has a residual sugar level of 27g/L but the natural acidity of the fruit balances it beautifully – and at a low alcohol level.

The key to this wine is the play between natural fruit sweetness, natural acidity and the pH. You want the acidity to cut in and give line and length and structure on the palate. Riesling is a lovely drink on its own and it works with so many different food styles, especially spicy Asian or Indian foods. But the true delight comes when drunk with Gorgonzola or good blue cheese, which work superbly with the saltiness. That’s a killer pairing!

Seared Tuna – Seaglass Cabernet Sauvignon

Red wines are usually associated with red meat pairings –and this works perfectly. But, as we approach summer, it’s great to look at pairing with a lighter, seasonal dish. Tuna, particularly when cooked to a medium or medium-rare temperature, has a meatier texture and stronger flavour that can stand up well to the bold characteristics of Cabernet Sauvignon.

When pairing Cabernet Sauvignon with tuna, consider the preparation and seasoning of the dish. Grilled or seared tuna with a flavourful marinade or seasoning, such as black pepper, soy sauce, or herbs, can compliment the wine’s robust profile. The natural oils in the fish can also help soften the tannins in the wine.

Fish and Chips – Champagne Moutard Grand Cuvée Brut

There’s something utterly delightful about pairing a traditional comfort food with such a celebratory wine – and trust us, this really works!

This can elevate a plate of fish and chips from amazing to ‘out of this world’ thanks to the bubbles and acidity in

the Champagne which cuts through the fat in the fish and chips. The pairing is even more perfect with a splash of vinegar on the chips as the acidity compliments the fizz. www.lanchesterwines.co.uk

TAKING IT TO THE NEXT LEVEL

Mark Roberts, Director of Sales at Lanchester Wines, shares five ways to elevate your food and drink offering with wine.

TAILOR YOUR WINE LIST TO SUIT YOUR CUSTOMERS

You know your customers better than anyone, so create a wine list that directly suits their specific tastes – and likewise, if something isn’t working, change it. When creating your wine menu, keep your customers front of mind and write tasting notes they’ll appreciate. Increasingly, we’re seeing operators using wine menus as their sommeliers; menus are becoming more stylistic to connect with specific foods, adapting descriptive language to suit their audience – categories or descriptions such as ‘big, bold and round, suitable for steak’ where you’d allocate Malbec, for example.

CUSTOMER WINE TASTING

Invite your customers to taste the wines with your merchant before listing. Do this when exploring new ranges and once you’ve pretty much confirmed your core list – so after your first or second consultation – it always works incredibly well to invite your top 20 customers to an exclusive tasting of the wines before you finalise your selection. Thus giving your customers a sense of ownership with the wine list.

REGULAR STAFF WINE TRAINING

To cultivate knowledge while instilling confidence and credibility when discussing and recommending wines – customers, more often than not, look to the server for guidance. Training enables your staff to speak about wine with authority and assists in building trust among customers. It also ensures your team feels invested in by the business.

INTRODUCE A WINE OF THE MONTH

This is a great way to easily refresh your wine offering each month while also ‘experimenting’ with different wine styles but with minimal risk as your stockholding will be low. You might even find your customers’ new favourite wine!

BUILD A RELATIONSHIP WITH A TRUSTED WINE SUPPLIER

This valuable relationship can help you with all of the points above. Your wine supplier is fully trained and has oversight of both their wider portfolio, including offers and new products, and also the wine trade in your area. www.lanchesterwines.co.uk

ON CLOUD WINE

Lanchester Wines is one of the UK’s leading wine importers and merchants, meaning they are perfectly placed to tell us how hoteliers can maximise their wine offering. We caught up with Lanchester Wines’ Director of Sales, Mark Roberts and asked him firstly, who is Lanchester Wines?

Established in 1980, we are one of the UK’s leading wine importers and wholesalers. We supply a wide range of quality and premium wines to the on-trade and off-trade. Still familyowned, we’re proud of our roots and, as such, our customers range from pubs, clubs, bars and hotels right up to high street retailers, supermarkets and national pub and restaurant operators.

What should hoteliers offer on the menu when it comes to wine?

Every wine list will be different because every venue’s customer base will be different, as will the food menu. Hoteliers should always work with a specialist wine merchant when it comes to creating a wine list most beneficial to their specific venue, which understands the geographic and demographic impact of what wines work best. This

collaboration will allow you to have the flexibility to adapt to market trends.

Should a wine list have a variety to appeal to different age ranges, occasions or the season?

We all want a bottle of wine that looks more expensive than it is. However, just because the wine label is fantastic and will certainly influence the first purchase, customers will only return for a second drink if the wine inside is as good, or better than the label.

Hoteliers should work with their suppliers to first identify the style and varieties of wine which will suit their venue and then discuss labels. One of the many benefits of bulk wine is that the wine supplier may have various labels for the same wine or be able to offer you a whitelabel solution. Some operators, such as ourselves, also offer label-only wines which, as the name suggests, are sold with just the back label, which contains all legal requirements, leaving you the freedom to design your front label. Larger customers can also create bespoke bulk wine lines under their labels. This is perfect for weddings, your bar or even in-room welcome packs.

Are customers getting more demanding about what they want from a wine list?

The provenance of a wine is increasingly important – the producer and how it was made. As a business, Lanchester Wines actively seeks business partners and sustainable wine suppliers who share our vision to proactively improve their sustainability. Each of our wine suppliers has adapted to their environment, social surroundings and used the resources available to them. At every stage of a grape’s growth, development and transformation into wine, expert care and attention are given to not only quality but sustainabilityfrom water conservation to soil management, and vineyard grazing through to community projects. (Find out more at https://www.lanchesterwines.co.uk/sustainable-winesupply/)

How can wine add to the bottom line of a hotel business?

Hoteliers are increasingly looking to bulk wine - the shipping of wine in bulk containers and then packing in the UK through contact wine bottlers, such as our sister company Greencroft Bottling. The cost savings are undeniable - a Flexitank, containing 24,000 litres will fit in a 20ft container, while the same volume in bottle would require two 40ft containers – which reduces both transportation costs and the carbon required to move the wine from winery to UK, around 2kg of CO2 per kilometre travelled.

Bulk wine also allows for flexibility of format – we currently produce wines in 75cl, 37.5cl and 187ml glass and PET, cans, bag-in-box, key kegs and pouches. With the pressure on the global glass industry and efficiencies achieved through working in larger formats such as premium BIB, we’ve seen a huge increase in premium draft wine which not only decreases the amount of packaging but also, importantly, allows a better margin per serve.

What advice would you give to hoteliers who are looking at their wine offering?

Working with a specialist wine merchant will enable you to

create a truly relevant wine list. But, make sure you also tap into the value-added services a good merchant can offer, such as wine list creation and staff training. Insist upon full and detailed training sessions throughout the year to make sure customer-facing staff have confidence in the entirety of the wine list which will allow upselling and food pairing.

Winemaker dinners and special events will give a point of difference. There is a global supply crisis (all commodities, not just wine) which is impacting all importers, so make sure your wine supplier can think on their feet and keep you in stock - fundamentally you can’t sell what you don’t have.

www.lanchesterwines.co.uk

A REVOLUTIONARY CONCEPT

In

an exclusive interview with Helen Haider, Marketing Director at LUQEL, we learn about the innovative water dispenser designed to deliver an elevated dining experience with water pairings.

Please introduce us to the brand and what it strives to achieve.

At LUQEL, we are committed to redefining the water experience in the hotel industry. Our innovative water dispenser is designed to deliver 30 sommelier-crafted mineralised water recipes, all sourced from a mains-fed supply. With LUQEL, there’s no need to purchase bottles of mineral water from around the world, saving both costs and the environment.

Our state-of-the-art system also utilises a reverse osmosis filter that surpasses ordinary dispensers and hot taps. Not only does it remove chlorine, herbicides, and pesticides, but it also eliminates micro and nanoimpurities, including heavy metals, bacteria, viruses, and nano-plastics.

The result? Impeccably clean water with a consistent base taste, 30 water recipes, with adjustable temperature ranging from 4°C to 95°C, and adjustable carbonation.

How does the LUQEL Water system elevate the overall guest experience?

LUQEL looked at what was needed to improve the water experience for hotel guests. Top of the list was the need for variety but without the carbon footprint. The ability to control water temperature despite the external weather was important, as was a way to match water with different food and drink pairings, or for different events, and activities.

There are water recipes that are aimed at a spa guest’s enjoyment and health. The NATURAL BEAUTY recipe is a low mineralised water with a smooth clean taste to encourage hydration.

For gym guests, there is a water called RUNNER’S HEAVEN with a balanced mix of magnesium, potassium and chloride to support the body after an endurance run. For conference guests, LUQEL sommeliers have designed waters that support a person’s energy levels and hydration. KICK START, a magnesium-rich water gets a meeting off to a great start.

A restaurant guest can now explore a water menu that

can be paired with food. SWEET & SALTY is the perfect dessert accompaniment. The slightly salty finish balances the sweetness of a dessert.

In the bar, your guest can choose a water that works perfectly with their glass of whisky or wine. Whisky needs very low mineralised water to allow the aromatics to come through, whereas white wine needs more sulphates and magnesium to balance the acids.

The LUQEL tea waters not only allows the subtle flavours

of green tea, oolong tea, or fruit infusions to shine, but the water also improves the clarity of the tea.

With the low and no category rising, please can you tell us about how LUQEL Water works to elevate the non-alcoholic drink experience. Drinking water is having a renaissance and guests now want more choices than ever, but this means that hotels need to cater for a range of tastes and choices, which makes purchasing, stocking and cooling of water a costly operation, then of course is the recycling and concern on sustainability, which is why LUQEL was created, to give cleanliness, taste and choice without the sustainability issues. How do we create taste and elevate what is essentially tap water?

We can change the taste of water by:

• Changing the temperature. If you drink a glass of chilled water (<15 oC) with your meal sweet, savoury, and bitter tastes will be weaker. However, if you have roomtemperature water (15-35 oC), sweet, savoury and bitter flavours will be amplified.

• Adding carbonation creates more acidic water, which often comes through as a citric taste.

• Changing the mineral composition can alter the taste of water. Sodium and chloride add a saltiness to the water, magnesium delivers sweetness, sulphate gives bitter undertones, hydrogen carbonate neutralises acid and calcium can give a drier mouth feel.

• Increasing the mineral dosage, heavier mineralisation gives a heavy mouth feel.

• Since we carbonate at 4 oC we can get higher levels of carbonation into our water, but we enable you to choose low, medium or high carbonation to taste. We are also proud that our bubbles are smaller than most mineral waters. They are similar to the bubbles in champagne in size and liveliness.

As the issue of sustainability continues to grow, how does LUQEL Water work in line with positive sustainable initiatives?

Guests select bottled mineral waters that align with their taste preferences, and that relate to their sense of identity. Switching to tap water as a more sustainable alternative

would mean compromising on taste, choice and personality. Guests would not pay for standard tap water, nor would they drink it for fear of what impurities are in the tap water. With LUQEL, you can preserve that taste experience and choice for people. The system can replicate around 80% of bottled mineral waters. We have 30 mineralised water recipes that cater for all tastes. This means a hotel can reduce not only purchasing, transporting, storing and recycling bottles of mineral water, which aids their sustainability objectives, but they can also offer a more personalised experience.

How can our readers work with you?

Experience the difference that LUQEL offers for your business with a LUQEL Water Station. Call our team to:

• Book a tasting experience in one of our showrooms

• Discuss pre-set recipes, bottling needs and speed of dispense.

• Look at payment options.

• Visit luqel-water.com

MATCH-MAKING

How to nail food and drink pairings in your on-site restaurants in a way that’s not overwhelming for visitors, and the benefits it offers, as told by our experts.

In the wake of the COVID-19 pandemic, consumer preferences and behaviours have undergone significant shifts. One notable trend is the increased desire for premium experiences, with food and beverage demands being at the top of the list. We often talk about the importance of keeping up with trends and growing demand amongst the hotel space, and the premiumisation of your food and beverage offerings is a goal that should be at the forefront of your venue.

A relatively simple way of elevating guests’ experiences within your on-site venue is to introduce food and drink pairing. Not only does this show real initiative, but it is also perfect for generating heightened revenue.

When it comes to offering food and drink pairing in a hotel restaurant, there are several factors to consider. These include the cuisine style, customer preferences and the overall dining experience. Whilst we understand introducing any form of ‘newness’ to your restaurant setup may be daunting, it doesn’t have to be.

Enjoying wine and food in a restaurant is one of life’s greatest pleasures, but a lot of restaurants are unable to

find or hire wine-savvy staff, either due to costs or the fact that qualified staff are increasingly rare. Wineally are here to solve that challenge. The Wineally Wine & Food Matcher costs a fraction of a sommelier’s salary and works 24/7, both in the restaurant and in the guests’ rooms.

CEO at Wineally, Ole Nielsen, explained that a great pairing brings out the best of both the dish and the wine. He said: “This is something you rarely experience nowadays when wine-savvy staff are scarce. A well paired meal reaches an additional level, leaving guests wanting to come back again. On the other hand, a bad pairing can ruin a meal.”

Wineally can be marketed as ‘an in-hand sommelier’ and works by the guest or the serving staff picking a dish in the Wine & Food Matcher which then shows which of the restaurant’s wines will be the best match for the dish. “You can of course filter for wines in a specific price range, and, if guests are having different dishes, the Wine & Food Matcher can pinpoint wines that fit all dishes,” Ole added. For most guests, ordering wine at a restaurant can be difficult, or even intimidating. Very few know if Barbaresco

is the name of a grape, a place or a winery, or how to pronounce the name of a wine correctly. Utilising a Wine & Food Matcher can make for a less daunting experience for guests.

“They only need to know what they want to eat and how much they want to spend to have a great wine and dine experience,” Ole finished.

Often, sommeliers recommend drinks which are out of guests’ budgets, leaving them feeling awkward at the table. In order to introduce recommendations with different price points in a successful manner, Director of Operations at Lympstone Manor, Steve Edwards, believes that each wine or digestif list should be filled with products that have their own merit and, therefore, a place on that list, whether they are £10 or £100 a glass. It is the responsibility of the Sommelier and Bartender to guide customers through a short selection in ascending price points without ever mentioning the cost or asking customers how much they would like to spend: product knowledge is key to this.

All good restaurants and bars will tell you that staff training is paramount to a successful business, and Steve noted that opportunities for additional revenue are often lost because a staff member has not received adequate

training. “Understanding the flavour profile of the drink and the component parts of the dish you’re pairing it with is vital for this to be successful,” he added.

Themed nights at a hotel restaurant are often a good way to suggest easy pairings, which led Steve to explain that a good rule of thumb, when looking at themed nights, is to choose a country or region that produces wine that you would like to serve, and then look at that countries regional and national cuisine.

“A regional example of a themed night food and wine paring would be Burgundy in France. If your chosen main course dish was Beef Bourguignon, then you’d serve a red pinot noir from Burgundy, because that’s what they would drink with it. You can use that formula for pretty much anywhere in the world.”

In line with introducing themed nights at your hotel’s restaurant, Phil Thornborrow, Foodservice Director at Quorn Foods UK, explained that the team at Quorn have found that initiatives like ‘Meat Free Monday’ can actually be quite alienating for meat eating consumers, sometimes seen as forceful and often having the opposite effect.

“We’d advise a more inclusive and balanced approach, where flavourful and inviting meat free dishes are on offer

“We must create a sense of trust between the client and our business.”

Pg 18 left: Pan Pacific

Pg 18 right: The Langham

Pg 19 top left: The Bradley Hare

Pg 19 bottom left: The Langham

Pg 19 right: The Langham

at all times. Using products like Quorn means that diners won’t feel like they are compromising on taste or quality.”

Themed nights can be a great way to create a bit more excitement and buzz around certain dishes and drinks, however. Creating an evening that feels exciting and above the ordinary will attract more guests who want to experience something a bit different.

The Bradley Hare’s F&B Manager, Luke Thompson, explained that The Bradley Hare runs a wine club on a Wednesday every month: “The next one (June 21st) will be hosted by a local supplier, Yapp Brothers. The focus is on rosé, and our Head Chef will design a menu that brings out the best in the wines we’re trying on the night. The lovely thing about these nights is that you’re pulling together the expertise of two teams to create a unique experience.”

Francois Bertrand, Head Sommelier at Straits Kitchen, Pan Pacific London, believes that every guest should be approached in a way that will help the hospitality professional selling the wine to gain a better understanding on what the desires are of that individual regarding taste, region, colour, grape varietal, and, most importantly, budget.

He sees that this could be easily done by asking questions such as, “What did you enjoy while you were having lunch/ dinner the last time you were on holiday?” The sommelier can then make some suggestions of two or three different wines that would reflect the above, at around the price tag that was mentioned by the customer, or with a varying

range of prices so they have some options.

In terms of avoiding any awkwardness amongst guests surrounding price points, Francois explained that he would always give two or three options to the customer, not pushing the high prices, especially if the customers are visiting for the first time and he’s not familiar with the type of wines they usually order.

“We must create a sense of trust between the client and our business - if the customer wants something “special” then the sommelier will adapt immediately, but it’s imperative that it is just a light suggestion, and should not be pushed,” added Francois.

Going back to the art of upselling and the importance of staff training surrounding this, Francois believes it’s very important to train staff in pairings, not just from an upselling perspective, but also because the choices that a customer makes can really have an impact on their overall experience when dining.

“It’s usually pretty easy to get a read on customers, though this is something the team builds up over time. When you see that light in a customer’s eyes when you start to talk to them about the chemistry of food and wine pairings, you know you can have a little bit of fun with them.

“I love to encourage people to try unique pairings that go against the norm as it might just make the experience at our restaurant stand out over another. Everyone goes for cheese and red wine, but what about cheese and a sweet

“This is done in consultation with our culinary team.”

Left: Quorn

Right: Lympstone Manor

REVOLUTIONISING MINERAL WATER

LUQEL: a mains-fed mineralised water dispenser with leading reverse osmosis filtration and hygiene. Dispensing 30 sommelier designed water tastes across a range of temperatures from 4 –95o C, plus carbonation. Comes with dispense payment options, volume tracking and remote diagnostics.

Removes micro-impurities such as bacteria, heavy-metals, and nano-plastics. Removes the need to buy mineral water and transport it around the world. Removes the storage, chilling, merchandising, and recycling of packaging within a business.

Help remove packaging waste from our planet.

luqel-water.com

sales.uk@luqel-water.com

wine? It’s different but delicious, and it’s little moments like that that we strive for.”

When introducing food and drink pairings, it’s essential to ensure that you are catering to a wide audience, and Francois sees that the way to do this is by having a progressive policy about wines and understanding that they change and evolve through the year in terms of seasons. Regularly bringing in new bottles from different regions, ages and grape varieties is something they champion at Pan Pacific London to ensure customers can always find something new and exciting when visiting.

Quorn’s Phil Thornborrow, recognises that, when introducing these food and drink pairings, it’s all about keeping customer experience at the heart of everything. Phil believes a venue that’s offering creative food, a great service and something a bit different from its competitors will find it can implement things like food and drink pairing suggestions without affecting customer enjoyment.

“Tasty and exciting vegan and vegetarian dishes, packed with flavour, are a great, and sometimes simple, way to create a point of difference. There’s now also plenty of great tasting vegan and vegetarian drinks on the market to allow operators to create pairings that appeal to all diners, vegan, veggie and flexitarian alike,” added Phil.

With many consumers now health conscious, introducing low calorie options, when it comes to food and drink pairing is becoming increasingly more important.

Health and sustainability continue to be key drivers when consumers are deciding what to eat, but taste remains the top priority for most. As long as operators can ensure that dishes, whether meat free or not, are full of innovative, popular and adventurous flavours, then the demand will be there.

Phil explained: “Lower calorie, healthier options don’t need to compromise on taste. With products from Quorn,

which are high in protein and fibre, low in saturated fat and versatile enough to absorb many different flavours, chefs can create a whole host of recipes that are nutritious and sustainable.”

We asked Phil, ‘typically, how would a meat-free Quorn dish be paired with an exciting yet refreshing beverage?’ To which he said: “ChiQin Milanesa de Pollo con Patatas Bravas – from our partnership with Sodexo - is an Italian favourite which works best with an Italian light oaked Pinot Grigio, as it complements the acidity of the tomato sauce and the herby Patatas Bravas. A dry white is a perfect match; Italian is preferred but you could also look to have a chardonnay to further evolve the flavours of the dish. Every guest’s palate will love this match made in heaven!”

The Bradley Hare’s, Luke Thompson, revealed that all of The Bradley Hare’s menus, both wines and food, are intentionally a little vague: “The hope is that this encourages questions from guests, igniting conversations about the food and wine, that plays on the extensive knowledge of our front of house staff.

“We train the team to deliver a friendly, attentive and professional service style, which I hope will give our guests a sense of confidence. You need to create a sense of trust before recommendations are to be received. I think that the drinks list needs to be diverse enough to suggest a discerning eye and that the presentation, from the decor to the glassware, suggests quality and attention to detail. Guests need to know that they’re in safe hands!”

Offering drink recommendations to pair with a meal, as we have established, is a great way to offer a premium-feel to a venue and, in order to get this delivery right, Executive Head Chef at The Seahorse Restaurant, Grand Central Hotel Belfast, Damian Tumilty, recommends providing suggestions on the printed menus to allow the guest to make their own decision. Of course, to complement this, it

Left: Lympstone Manor Right: Quorn

is important that the team are confident in recommending drink pairings: “This is done in consultation with our culinary team to fully understand the subtle tasting notes and complexities of the food, and what beverage choices will enhance the overall guest experience,” Damian explained.

Damian sees that the pairing of drinks is an art form, and we’re with him! Damian revealed how important it is that his team understand the complexities and flavours of each dish: “This is achieved through weekly, and sometimes daily, briefings with the culinary team. The front of house food and beverage team are then trained in the delivery of great hospitality and the art of upselling through a company specific training program called ‘The Art of Service’.”

A venue, in particular, which offers a range of culinary delights open to a whole world of drink pairings, is Hart Shoreditch’s Mostrador Restaurant.

Last November, Mostrador was opened as the stylish venue’s new pop-up dining concept. Located in the beating heart of East London, guests are treated to tantalising tastes from world-renowned Argentinian chef and restaurateur Fernando Trocca.

Fernando Trocca is famed for his casual take on fine dining, with his inspiration coming from the “mostradores”, or counter-service eateries, across Latin America.

Argenitian cuisine is renowned for its flavourful dishes and is frequently paired perfectly with wine, and some of Mostrador’s savoury and best-selling delights include: butternut squash, honey, lime, cinnamon vinaigrette, kale and feta, sweet potato with Latin Criolla sauce and fresh coriander as well as roasted beets, goats cheese, hazelnut, white peaches and fresh mint vinaigrette.

Not only can pairing food and drink at a restaurant enhance the overall dining experience and bring out the best flavours in both the dish and the beverage, but it also provides immense opportunities for the reputation and revenue of your business. Take the words of our experts on board and get in touch with some of your most-loved pairings.

Food and Drink Pairing Suggestion:

Slow roast pork shoulder

What could be better on a Sunday lunchtime than a traditional roast? Beautiful seasonal vegetables complete with a tender pork shoulder, served with a glass of crisp, refreshing Thatchers Gold.

With a palette of delicious and refreshingly diverse styles of cider, enhancing a meal with your favourite glass can be a real delight.

Whether you’re serving traditional favourites fish and chips, through to aromatic curries, there’s a cider from Thatchers that will bring out the best of flavours on your menu.

Left: Lympstone Manor

Right: The Bradley Hare

WORKING IN HARMONY

The Prince Akatoki recently introduced a new cocktail menu inspired by forgotten Japanese regions, offering a range of vivacious cocktails and food to compliment. In this piece we share the details and delve into how their ideas enable their food and beverage offering to stand out from the crowd.

Earlier this year The Prince Akatoki London’s intimate cocktail bar, The Malt Lounge & Bar introduced a curated new cocktail menu, A journey through Japan, that celebrates the best of Japanese flavours and aromas. Each cocktail is inspired by a distinctive prefecture of Japan, concocted from local ingredients, sourced directly from that region. The menu will be adapted seasonally to reflect each ingredient at its optimum, from spring to winter 2023.

Inviting Londoners to experience the sophistication of Japan, The Prince Akatoki exemplifies Japanese hospitality at The Malt Lounge & Bar. Famous for their striking and simplistic cocktails inspired by single Japanese ingredients such as Lotus and Sesame, the bar staff have gone above and beyond to find the perfect balance in taste aromas. Experimenting with new lab equipment, such as the GiroVap to extract all aromas and a PacoJet machine to create a unique whisky and cherry ice cream, all cocktails are studied in detail to extract the full extent of undiscovered flavours within each ingredient.

Bar Manager Francesco Pittala explained: “The idea behind a seasonally changing cocktail menu was to take guests on a journey through forgotten Japanese territories, evoking a nostalgia for Japan and the beautiful variety of each regions produce. From redistilling to fermenting, a number of different techniques were used to create each cocktail, drawing from 14 years’ experience in mixology.”

Cocktail lovers can expect an exciting range of flavours, inspired by the regions of Hokkaido, Yagamata, Miyazaki, Shiba and Akita. The handpicked local aromas include Daikon, Shikuwasa, Amazake, Persimmon and Peach leaves. These flavours have been adapted by the Malt Lounge & Bar team with modern techniques such as fermenting Semillon wine with chestnut honey and brewing Jasmine tea kombucha.

Working in perfect harmony with the cocktails and

staying in line with our Food and Drink Pairing focus, a selection of delicious sweet and savoury snacks are available from the bar menu. Accompaniments include lotus root crisps, buttermilk fried chicken with gochujang mayo and tasting platters of robata skewers. As a special sweet treat, guests can also find mochi ice creams and yuzu and raspberry brûlée. In the evenings, the sushi bar opens from 6pm serving a selection of nigiri, salmon bites, seared A5 wagyu and negi toro hand rolls to enjoy in pieces of six.

This year, The Malt Lounge & Bar have pulled out all the stops to make their new drinks menu, their most complex and authentic yet.

www.theprinceakatokilondon.com

TIMELESS ELEGANCE

As a recent guest at the iconic Langham London Hotel, I am thrilled to share details on my experience in Hotel Magazine’s first ever review piece, in hope to inspire and empower this prodigious hospitality space.

Situated in the heart of London, The Langham stands as a true icon of luxury and sophistication. With its rich heritage dating back to 1865, this historic venue has been a sought after destination for discerning travellers who are seeking opulence and a highly personalised and memorable experience. After visiting the hotel for the first time in April, as a guest at the on-site Artesian Bar, where I got to experience the innovative mixology and lavish setting, I was incredibly excited to be welcomed back for an overnight stay, this time with my mother for the hotel’s famous Afternoon Tea.

Upon entering the grand lobby, although I stood in the very spot just a few weeks prior, the hotel’s timeless

charm again immediately struck me. The sweet, but not overpowering, scent which lingers in the reception to welcome visiting guests makes for a great first impression: the confirmation that you are standing in a high-end venue. As we checked in, a member of the front of house team explained that we had access to The Club lounge, meaning a private check-in and bottomless refreshments. The addition of the Club Lounge access made for a completely hassle free, and incredibly enjoyable, check-in process, as we enjoyed a glass of champagne surrounded by the hotel’s fusion of classic and contemporary design elements. Along with refreshments in abundance, we were encouraged to try the lunch spread put on by The Langham’s two-star Michelin chef, Michel Roux Jr, and, as testing as it was,

we politely declined to save room for our Afternoon Tea sitting, after hearing so much about it.

After a short ten minute wait, a member of the team came over to explain our room was ready. She accompanied us through the hotel’s corridors, with high ceilings and ornate chandeliers, providing an ample opportunity to appreciate the attention to detail in the tasteful décor. Our room was an Executive Room, and could also be described as a haven of elegance, which featured plush furnishings and modern amenities seamlessly integrated into the traditional design. I always find that additional touches in a room say a lot about a venue, and this time the hand-written note, which referenced my mum being my guest, the fresh flowers and the oh-so-kind chilled bottle of champagne were really thoughtful.

We headed down to the hotel’s Palm Court for our culinary experience, which was, without a doubt, the highlight of our stay. During our private check-in, the lady who looked after us explained how the concept of Afternoon Tea was first introduced by Lady Bedford, one of Queen Victoria’s ladies in waiting, and how this soon become very fashionable in high society. The Langham, however, popularised this tradition by being the first hotel to feature this new meal on its menu when it first opened in 1865. This meant we knew we were in for a treat. In line with King Charles III’s special day, we enjoyed the limited edition Coronation Menu which was made up of delicious elements, each one a nod to The King’s afternoon tea favourites.

The scene was set from the moment we walked into the grand Palm Court, as there was a pianist playing a range of classic numbers with such poise and passion. Whilst having our drinks order taken, the waiter walked us through each of the elements which made up the Afternoon Tea menu and, before we knew it, the first instalment was in front of us. Beautifully presented, a selection of classic

and indulgent finger sandwiches, including my favourites, which were the coronation chicken on garam masala bread and Socttish smoked salmon, sour cream and dill on tomato bread. Next came a Ploughman’s cheese scone with a tomato chutney, followed by, for me, what was the main event – an exquisite range of pastries, inspired by the King Charles III’s favourite treats, which included vanilla ice cream, soaked brandy financier and dulcey and sherry jelly, custard, choux bun and cream – based on the King’s love of trifle. It seems that no Afternoon Tea of this standard is complete without a showstopper, and a showstopper did we get! Out came a deliciously fluffy vanilla sponge, strawberry compote, clotted cream sat under a handsculpted decadent dark chocolate crown, painted in gold. The level of detail we experienced on our plates was a show of outstanding culinary creations, making for an absolutely unforgettable experience.

We wanted to make sure we were able to capture every ounce of greatness that The Langham holds, and decided to walk off our afternoon delights by wandering the floors of the hotel as we made our way to the Chuan Spa, an underground sanctuary of tranquillity. We enjoyed a glass of fruit-infused water before heading down to the 16 metre long indoor pool, which was once a bank vault, and then headed back to the room feeling revitalised.

Leaving The Langham after yet another unparalleled food and beverage experience in The Club Lounge for breakfast, it is clear that, although there are a lot of layers to the enormous hotel and all the amenities and entities it holds, the team has perfected each and every element of said layers. What truly sets the hotel apart is its exceptional service from the staff and their attentive, friendly and professional manner. The hotel’s commitment to preserving its historic charm, while keeping up with consumer demands and trends, is truly commendable.

LIFE WITH NO LIMITS

In an exclusive interview with David Begg, founder of The REAL Drinks Co., we find out about elevating your food and beverage experiences by introducing a premium, non-alcoholic range.

Please introduce the brand and what it strives to achieve.

The REAL Drinks Co. exists so that everyone can live life, unconstrained, whether they’re drinking or not. As a brand we deliver the flavour and complexity of a fine wine, without the alcohol. We are experts in fermentation, constantly pushing the boundaries of what’s possible. We apply authentic winemaking techniques to the finest loose-leaf teas, to create complex alcohol-free Sparklings, naturally.

With the low and no category rising, please can you tell us about your non-alcoholic range and the benefits it provides to guests?

We produce a range of non-alcoholic Sparkling Teas. We take exquisite, high-quality loose-leaf teas, and ferment them for 4-6 weeks in a process very similar to the fermentation of Sparkling Wines. The result is a wonderfully rich, delicate alternative to Champagne or Sparkling Wine. We currently serve three different styles, each with very distinctive characteristics: our Royal Flush is clean and delicate, with notes of rhubarb and peach. Our Dry Dragon is dry and tannic, with notes of citrus. Our Peony Blush is a wonderfully fruity rosé and has notes of strawberry and nougat.

To elevate the food experience, venues are introducing sommeliers to pair wines to compliment different dishes. How do your drinks work in line with this?

Many of the top sommeliers in the country choose REAL Sparkling Teas as they believe that our drinks are the only non-alcoholic alternative that pairs well with food. We have developed our drinks specifically with this in mind. Our Royal Flush, for example, pairs exceptionally well with charcuterie as an apéritif, or with white fish, white meat and cream sauces. Our Dry Dragon sits well alongside shellfish, summer salads and fruits.

What gives The REAL Drinks Co. a competitive edge against other non-alcoholic ranges?

The challenge with non-alcoholic wines is that as you industrially extract the alcohol it also removes most of the delicate aromas. Our process is naturally non-alcoholic, so all of the wonderful delicate flavour compounds that are created in fermentation remain just as they were produced. Nothing added, nothing taken away. We simply filter and bottle straight from the tank.

How

can our readers work with you?

We work with leading wholesalers across the country to supply the best hotels and restaurants. We also work closely with our customers to train their staff, develop menu wording, and plan activations. We recognise that we are developing an entirely new category of drinks that requires education, both for our customers and their consumers. Please contact oliver@realdrinks.co to find out more.

www.realdrinks.co.uk

HONOURING ITS PURPOSE

Nestled in London’s Bankside, a vibrant area in the midst of an exciting urban renewal, Hilton London Bankside offers the perfect base for exploring the vivacious city for a wide range of consumers. In an exclusive interview with James B. Clarke, General Manager at Hilton London Bankside, we find out how the team and their training ensure the brand’s values are brought to life, along with details on the hotel’s stand out features.

Hilton London Bankside is a multi-awardwinning hotel. Boasted as a hotspot for many in London’s cultural quarter, the hotel opened in 2015 and offers guests 292 design-led rooms, 11 meeting spaces, a 570m² ballroom, pool, two dining outlets and the world’s first vegan suite.

The property is inspired by brutalist architecture, raw industrial design and urban living. Hilton London Bankside offers guests the ideal location for business or leisure, with three transport hubs within a 10-minute walk from the hotel and many of London’s premier sites, including The Tate Modern and Shakespeare’s Globe, on the doorstep.

As a much-loved venue in the Hilton collection, the Bankside location ensures cohesion with the Hilton brand by bringing Hilton’s values to life, and honouring its purpose to fill the earth with the light and warmth of hospitality.

James added: “This is achieved through our wonderful team members and the service they offer. We call ourselves ‘a Hilton with a twist’, meaning that a guest staying with us will receive the standards they expect from any Hilton property, while having access to local, innovative, and creative touch points and experiences in the Bankside area.”

With a range of on-site food and beverage outlets, James again explained that in order to ensure great service in each one, even in particularly busy periods, it all comes down to the training and teamwork, which is at the heart of the venue: “We are dedicated to offering first class training here at Hilton London Bankside, giving our team the opportunity to develop, but also the confidence to do their job in dynamic and busy circumstances.”

Along with the exceptional service which the welltrained team offer, the hotel has a range of standout features, including the vegan suite which is popular among guests. The space was created using only plant-based, environmentally friendly materials.

“Another hit with visitors is our Agora meeting room, which has a multi-sensory design that stimulates creativity and fosters fruitful human interactions,” James added. The design is something which James revealed leaves a lasting impression amongst guests and it was designed in partnership with Dexter Moren architects and Twenty2Degrees - each part of the hotel reflects the fascinating history and ambience of the surrounding area, combining urban grittiness with an air of polished refinement. James explained that in the rooms they wanted to create a haven of calm and an escape from the hustle

and bustle in the streets below: “This guided the selection of the colour pallet which nods to the surrounding cityscape with the dark grey walls, while the orange headboards provide a pop of colour and a feeling of warmth and comfort.”

The Hilton London Bankside is known for its contemporary design, convenient location, and excellent amenities. It offers a comfortable stay for both leisure and business travellers visiting London.

@hiltonbankside

“We call ourselves ‘a Hilton with a twist.’”

THE WYNDHAM EXPERIENCE

Fortunate enough to be whisked away by Grifco PR to experience two of the exceptional Wyndham venues in their portfolio, I am excited to re-live the group press trip and share the details on what we got up to in Portugal.

Last month, I had the pleasure of embarking on a sensational trip to Portugal’s sun-kissed region of the Algarve with Grifco PR. In a bid to capture the genuine luxury of the Wyndham brand, we visited both Wyndham Grand Algarve and Dolce by Wyndham CampoReal Lisboa, which allowed me to see the immensity of their profile.

We arrived first at Wyndham Algarve, a venue positioned beautifully in the luxury resort of Quinta do Lago and a development covering around 2,000 acres and offering a range of high-end amenities. Greeted with both a smile and a cold glass of fizz, I knew we were in for a treat… and then came the room. Exquisitely furnished and it wasn’t just a room at all: it was an entire suite, complete with a kitchen, two bathrooms, a spacious living area and a beautiful bed with a balcony which offered views of Portugal’s breathtaking natural beauty.

After a bite to eat, and quenching our thirst with a cold glass (or two) of a local Portuguese rosé at the hotel’s poolside restaurant, Oasis, I was ready to immerse myself into exactly what Wyndham Grand Algarve prides itself on, its facilities. We were picked up and taken to The Campus, a unique, state of the art multi-sports complex in the heart of Quinta do Lago, where we had a padel lesson. We learnt that padel is popular in Portugal and the racket sport combines elements of tennis and squash, typically being played in doubles on an enclosed court, surrounded by glass or mesh walls. After our coach taught us the basic rules of the game, and we practiced getting used to the solid paddles, we enjoyed a few rounds of doubles. With the game proving thirsty work in temperatures of 24˚, we decided we’d earned an elderflower spritz, which we enjoyed sat on the terrace at Dano’s, boasted as ‘the most relaxed sports bar in the Algarve’. Soaking up the elements which Quinta do Lago is known for, including its upscale atmosphere, we enjoyed dinner at The Campus before heading back to the hotel.

As a self-acclaimed foodie, more importantly, lover of

breakfast, my eyes almost popped out of my head when I arrived at the breakfast quarters. Nothing was too much to ask for from the staff in the restaurant, and they had everything you could possibly dream of. I was sceptical of going overboard with the buffet-style layout, as we were booked in for a Pilates class on-site at 9am, so I refrained from pancakes and champagne and I opted for a fresh omelette and some pineapple. We shortly headed down to the gym, meeting our trainer who certainly put us through our paces in a taxing Pilates class!

I had been looking forward to visiting the on-site restaurant, Dourado, and it marked the occasion of our

last night at the venue perfectly. Furnished elegantly with subtle pink hues and gold touches, the interior set the scene nicely, and I enjoyed some of the best steak I had ever eaten after devouring the chef’s pick of scallops, pancetta and pea puree for a starter. After finishing the meal, we ventured out to the balcony to try out Dourado’s cocktail menu, as it would have been rude not to. I concluded the evening with an espresso martini, one of my favourite tipples - and executed perfectly by the bartender – a beautiful combination of rich espresso coffee, smooth vodka and a dash of sweetness!

Up bright and early, and very excited for the next leg of the press trip, I made the most of the breakfast buffet and soaked up the sun by the pool before a two-hour car journey to the outskirts of Lisbon.

Located in Torres Vedras, in the heart of the Western region, and in the centre of the protected area of Serra do Socorro e Archeira, we were surrounded by an abundance of greenery and the most sublime natural beauty as we arrived at Dolce by Wyndham CampoReal Lisboa. We checked in and I had some time to take in my stunning Grand Superior Deluxe Room and the views which came with it. Looking out from my balcony across acres and acres of vineyards was a contrast to the first venue, but gave a real insight to just how vast the Wyndham portfolio is.

The venue has a great amount of space, with plenty of social areas, so we took to Wellington Bar and watched the sunset from the balcony, enjoying an Aperol Spritz… when in Portugal! To welcome us to the new setting, the chef put together an exceptional set menu for our dinner at the on-site Manjapão Restaurant, where we were again able to

soak up the views over the golf course. It felt like whichever direction we turned there was beautiful scenery.

Spoilt again by the breakfast buffet, I didn’t hold back this time and was sure to delve deep. I made a point of trying one of Portugal’s most renowned sweet treats, a Pastel De Nata! It’s true what they say… it has the perfect balance of flavours. The caramelised custard and flaky pastry paired with a coffee got the day off to a flying start.

The wonderful Patricia and Lilianna took us on a site visit, where we learnt about the recent room refurbishment which has given the hotel an airier and more modern feel throughout, working in harmony with the light landscape which surrounds it. The tour also allowed us to see the venue’s extensive conference and events amenities which span over 2,150 m2 of the resort.

Portugal has a long and rich history in winemaking, with vineyards that date back to ancient times. To get a real feel for these roots, the team from the local vineyard, Quinta da Folgorosa, came to Dolce CampoReal to offer a wine workshop in the Wellington Bar, where we tried a range of their most-loved Portuguese wines. It was great to see the hotel using such local wines, which filled the shelves in their wine cellar, making a conscious effort to support home-grown products.

To finish what was an incredibly memorable trip, one I was lucky to be a part of, we visited a restaurant offsite for dinner; Casa Primavera in Torres Vedras, a great recommendation by the hotel staff, which is always a big tick for guests. I enjoyed a fillet steak with truffle pasta and raised a glass to toast both of the impeccable Wyndham properties we had the utmost pleasure of staying at.

WYNDHAM GRAND ALGARVE

Set in paradise, the sophisticated Wyndham Grand Algarve five-star resort is a venue which seemingly has it all. Suitable for consumers seeking activity or relaxation, the venue, which is the gateway to the Quinta do Lago, award-winning golf, leisure and lifestyle estate, provides an ample amount of inspiration.

Placed perfectly amongst the luxury resort and well-manicured residential development that is Quinta do Lago, Wyndham Grand Algarve is home to beautiful natural surroundings, a scenic coastline and several world-class golf courses - making it a popular destination for sport-seeking consumers.

After its recent renovation, the five-star hotel was designed with the wellbeing and comfort of its guests in mind. The venue offers a range of suites, with one bedroom, two bedroom and even three bedroom options, providing a plethora of choice for a broad range of travellers, including families seeking an activity-packed getaway.

During the refurbishment, the site was reimagined to

provide premium amenities, stylish interiors, and the most exceptionally attentive service. The 131 suites are the largest in Quinta do Lago and each one boasts a relaxed lounge area and well-appointed kitchen facilities. Whilst the rooms are equipped for guests to easily self-cater, the venue has got the balance right, as it also offers a range of exquisite culinary delights. Home to four dining outlets, which include Dourado, Caravela, The Grand Bar & Lounge and Oasis, guests will not fall short of choice. Food and beverage outlets are certainly amongst the venue’s most sought after amenities, due to many guests enjoying activities in the day such as golf, tennis or padel and, therefore, working up an appetite. The team recognise the importance of fuel, in the most memorable way.

In line with the importance of choice, each F&B outlet is

wonderfully different, making meal times easy for guests. The stylish Dourado offers upscale gastronomy inspired by Portuguese and Mediterranean flavours, whilst Caravela provides all-day dining of international cuisine in a simple and relaxed setting, with a sumptuous buffet that appeals to literally everyone. Adding sophistication to the hotel’s food offerings, Grand Bar & Lounge is the lobby bar, which allows guests to enjoy afternoon tea by day and creative cocktails by night! Making the most of its stunning pool view, Oasis is the sundeck, home to a convenient menu of delicious food, cocktails, mocktails and snacks – marketed as ‘simple and tasty without the fuss.’

With the last few years seeing a growth in awareness and emphasis in personal health and wellbeing, studies have indicated that consumers are now increasingly choosing hotels based on their wellness offerings – features which Wyndham Grand Algarve has in abundance. Guests can indulge themselves at the venue’s Reflections SPA and Health Club, which is equipped with three massage rooms for facial and body treatments, Hamman, Jacuzzi, Vichy shower, Chromotherapy, foot bath and sauna. An increasing amount, of guests will now only choose to stay at a venue if it has a gym, and Wyndham Grand ticks this box. The on-site fitness centre, known as ‘sports luxury’, is kitted out with top of the range equipment, including the likes of Peloton, and enjoys natural daylight, providing extensive views across the lush gardens.

In addition to golf, the area of Quinta do Lago offers a wide variety of other recreational activities, including the premier high performance sports hub – The Campus. The Campus is a state-of-the-art performance and innovation

environment enjoyed by athletes, teams and sports enthusiasts of all ages and abilities. The premier multisports hub of active living welcomes visitors of Wyndham Grand Algarve to enjoy a lifestyle of health, fitness and wellness. With a high-performance gym, tennis, and padel courts, swimming pool, cycling, group classes and personal training, recovery suites and sports rehabilitation, The Campus is dedicated to delivering elite sport to all and makes for a great unique selling point for the hotel itself, as it’s just a short two-minute car journey away.

Taking into consideration all of the elements which appeal to the modern-traveller, Wyndham Grand Algarve vaunts their Ria Formosa Conference Centre which is a multifunctional event space. The vast area features floor to-ceiling windows that allow for the glorious Algarve light to flood in. The Centre is able to accommodate any size event, from small to large scale, and can be subdivided into separate rooms, which connect to an outside terrace for those all-important breaks. The space can also double up as an area for a guests’ morning pilates classes and additionally makes for the most sublime wedding venue, with versatility being a key element in what the resort has to offer.

Wyndham Grand Algarve pride themselves on reacting to consumer demand and this is evident in the increasing amount of facilities they boast on-site. Through its extensive amenities, the venue is able to tailor stays to a range of people who either love to lead an active lifestyle or prefer to relax in an exclusive tranquil setting – that’s the beauty of having a good amount of everything.

www.wyndhamhotels.com/wyndham-grand

DOLCE CAMPOREAL LISBOA

Dolce CampoReal Lisboa is where majesty meets serenity. Rolling hills couple idyllic countryside, and even the air seems cleaner, fresher and more breathable. All of this tranquility is located just 30 minutes north of Lisbon, and provides a sanctuary for a broad range of consumers through their extensive amenities.

Located in the serene area of Torres Vedras, in the heart of the Western region, CampoReal Lisboa is home to 151 apartments and suites, 40 apartments, townhouses and villas, 23 meeting rooms, 2,150 m2 of meeting and event space, three restaurants, two bars, a spa and an 18-hole golf course, making for a perfect destination for a range of consumers. Whether the traveller is a sports fanatic, keen to relax or solely visiting on business, the venue has choice in abundance, with great service down to a T.

After recognising that their rooms needed re-vamp, six

of the 10 room types were refurbished with lighter hues as the base colour and furnishings using light wood, giving them a feminine feel, in order to ensure they stand out to consumers browsing the website and looking to book. The venue prides itself on the versatility of its event spaces, as they have the scope to hold large-scale events such as car launches and charity days, whilst still being able to cater to smaller companies looking for a meeting room for the day. The beauty of hiring a conference room at CampoReal Lisboa is that brain power is enhanced due to the natural light beaming into the rooms, and the option

to have a meeting room with a balcony looking over the ancient vineyards. The hotel’s food and beverage offerings are a great selling point for those business-minded travellers, as not only do they have a range of restaurants to choose from, but there is an on-site ‘Nourishment Hub’. This quirky element is a key part of the Dolce concept and provides a spacious room kitted out with coffee machines, a fridge full of refreshing drinks and healthy snacks, which are referred to as ‘food for the brain’.

The Dolce by Wyndham hotels are designed to provide a distinct and immersive experience for guests. With CampoReal Lisboa being located in such a picturesque spot, like many of the brand’s venues, the property combines the beauty of the surroundings with the comfort and elegance of the hotel facilities.

The spa is another stand-out feature, with an extensive range of amenities, including a couples’ massage room. Whilst the venue doesn’t immediately stand out as a top destination for a couples’ getaway, perhaps because of the large focus on both golf and conferences, it would certainly be an idyllic location for a romantic break.

Throughout the venue, there are many nods to Asian cultures, specifically in the spa, Amai. The scent of ginger and lemongrass is spread through the corridors of the wellness space, and the name “Amai” means “dolce” in Japanese, which is an allusion to the East’s centuries-old connection to beauty care. Through many of the dishes in the various on-site food outlets, coriander is used due to its cultural influence. Portugal has a rich culinary heritage that has been influenced by various cultures, including Mediterranean, African and Indian. Coriander is also widely used in the cuisines of these regions.

The hotel boasts four food outlets, each one unique in its offering, in order to suit the guests’ mood or reason for travel. The seasonal Eagle Pool Bar allows guests to relax by the pool and enjoy cocktails and a light salad or snack. Offering a different vibe is the Garden Terrace, which is also open to guests who aren’t staying at the hotel. The terrace’s wonderful open-air space, recently renovated, offers access to the fantastic view, with the menu featuring traditional flavours from Portuguese cuisine, in a selection of snacks and tapas, daily specials, seasonal fish and local wines. For visitors seeking a quieter environment, Wellington Bar is a relaxed space, serving delicious cocktails and variety of spirits wines and snacks. At the heart of CampoReal Lisboa’s F&B offering is their also recently refurbished Manjapão which serves breakfast and dinners to guests and is also the perfect dining spot for large parties visiting for conferences.

Along with the food being a sole reason for consumers to visit, CampoReal Lisboa is home to the best golf in Oeste, as the on-site 18-hole course is one of the top 100 courses in Europe, and offers views of the protected landscape of Socorro and Archeira Mountains. The venue, is popular for its golf facilities as it is suitable for experienced golfers and those who are just starting out, offering individual and group lessons, training equipment and a large driving range.

CampoReal Lisboa is a venue rich in amenities in a range of areas. Paired with the stunning views in every direction you look, and the recent refurbishment, the future is looking bright for the Portuguese venue which is rich in history.

www.wyndhamhotels.com/en-uk/dolce/turcifal-portugal/ camporeal/

THE PERFECT SOLUTION

From the kitchen where the chef prepares dishes to the reception where the concierge greets guests: hotels have a range of different environments, but they are united by the need to ensure optimal comfort for all those who spend time in them. Clivet group offer specialised systems for any application and climate.

Achieving living comfort must be a fundamental goal when designing an air conditioning system. Taking key factors into account, such as thermo-hygrometric wellbeing (that feeling where people are comfortable and feel neither hot nor cold), acoustic wellbeing and indoor air quality.

What are the key elements of a good airconditioning system?

Attention must be paid to its energy efficiency, as the various areas of the facility and the bedrooms have different intermittent use and heat loads.

Other variables that impact on the management of the system concern the energy consumed and the costs for its operation, routine and possible extraordinary maintenance.

Many hotels also offer additional services such as a gym, swimming pool and a wellness centre and each of these environments has different temperatures, humidity and air renewal requirements, so the system must be able to fulfil these demands.

You must consider the period in which the system is in operation, for example a facility that’s only open in summer will only need a system for these months, whereas a hotel that is open all year will also need a solution that offers optimal heating performance for the colder months.

What are the most common systems for air conditioning in hotels?

We can recommend three system solutions suited to hotel requirements: hydronic systems, VRF (Variable Refrigerant Flow) systems and WLHP (Water Loop Heat Pump) systems. All three systems must be combined with an air handling unit that continuously supplies clean, filtered air.

Packaged: the solution for hotels designed by Clivet

This system was designed by Clivet to ensure the best air conditioning for hospitality facilities, which have areas with different requirements. This makes it possible to lower investment and operating costs, reduce overall space requirements and achieve perfect architectural integration of the systems. This is thanks to a system featuring a packaged unit, usually installed on the building’s roof, which allows cooling and heating energy to be produced only when and where it is needed, as well as providing the right air renewal while also ensuring energy recovery.

NEW! EUROVENT Rooftop certification 100-200 kW upgrade

Clivet communicates the achievement of an important goal: the extension of Eurovent certification for Rooftop family up to 200 kW.

As a confirmation of quality and efficiency, Eurovent certification, already available for nominal capacities up to 100 kW, is now extended to all the sizes up to 200 kW which were tested in the approved laboratories by the certification body (test rooms 7.1 and 7.2) in the new Clivet Innovation Centre.

enquiries@clivetgroup.co.uk www.clivet.com

A FLAVOURFUL JOURNEY

Due Fratelli, a renowned coffee brand committed to sustainability, has introduced their latest innovation - 100% compostable Nespresso compatible coffee capsules to create a sustainable blend from Brazil and Ethiopia. These capsules not only offer a premium coffee experience but also contribute to a greener future.

Origins: Brazil and Ethiopia

Due Fratelli’s coffee capsules are crafted from the finest coffee beans sourced from the luxurious regions of Brazil and Ethiopia. These two countries are celebrated for their rich coffee heritage, resulting in distinct flavour profiles. The Brazilian beans exude a smooth and nutty essence, while the Ethiopian beans captivate with their floral and fruity notes. Together, they offer a harmonious blend that satisfies even the most discerning coffee lovers.

Sustainability and direct impact

The true brilliance of Due Fratelli’s coffee capsules lies in their 100% compostable nature. Made from renewable materials, these capsules break down naturally, leaving behind no harmful residue. By choosing these eco-friendly alternatives, consumers actively reduce plastic waste and minimise their carbon footprint. Moreover, Due Fratelli’s sustainable practices have a direct positive impact on the farmers. Fair trade partnerships ensure that farmers receive fair wages, promoting their economic wellbeing and enhancing the quality of life in coffee-growing communities.

Perfect for hotel bedrooms

Due Fratelli’s coffee capsules are an excellent addition to premium hotel bedroom amenities. They offer guests the opportunity to savour the finest coffee experience from the comfort of their room. The coffee capsule’s compostable nature aligns perfectly with the hotel industry’s increasing focus on sustainability. By providing these environmentally friendly options, hotels can demonstrate their commitment to eco-conscious practices and create a memorable guest experience.

Due Fratelli’s 100% compostable Nespresso compatible coffee capsules bring together the best of Brazilian and Ethiopian coffee traditions. Not only do they deliver exceptional flavour, but they also empower farmers and contribute to a cleaner environment. These sustainable

capsules make for an ideal choice for hotel bedrooms, catering to the discerning tastes of eco-conscious guests. For more information see www.duefratellicoffee.co.uk

SUCCESS IS SWEET

Rebecca Calveley, Trade Marketing Manager for La Lorraine Bakery Group, which includes the Panesco brand, explores how sweet treats can drive hotel footfall and revenue at any time of the day.

Despite the current rise in the cost of living, people are still finding the time and money to treat themselves to indulgent experiences - with baked goods playing a big part in this trend. One thing we have found is that if your products are consistently good, they will sell at any time of the day.

The key is to focus on creating high-quality, delicious, sweet treats that are made with ingredients that are not only premium but also on-trend.

Early risers

Perfect for the early morning trade, whether that’s breakfast or coffee and a snack are Panesco’s brand new Oatmeal

Porridge Breads - each packed with fibre and goodness. Available in fig and cranberry variants, these breads are made using only the highest quality ingredients and are perfect for offering customers a quick and healthy boost for the day. These products come pre-sliced and in serve formats.

The sweet plant-based Oatmeal Raisin Cookie made with a hint of cinnamon and a soft and gooey texture is ideal for targeting customers looking for a healthy boost for the day. These ready-to-bake delights are ideal for cross-selling alongside other growing categories such as tea and coffee. They are also vegan and vegetarian friendly, as well as delicious and extremely tempting.

Classics with a twist

Panesco’s diamond and square pastry delights blur the lines between viennoiserie and patisserie, offering the perfect twist on breakfast pastries. The manually crafted open shapes are made with 16 layers of butter-laminated yeast dough, hand-folded into unique diamond shapes and finished with a fruity touch.

Perfect as a breakfast option, these crispy open shapes are available in four delicious flavours - apple cinnamon, strawberry rhubarb, custard raspberry and orange chocolate. Ready to serve at any time of the day, straight from the freezer into the oven for three to four minutes to achieve a golden-brown coloured crown, the ultimate time and energy saver.

A taste of class

Panesco’s cakes are a sweet treat that can be served at any time of day and for any occasion. The Iced Carrot

and Strawberry Red Velvet cake are pre-portioned for convenience and, together with the Lemon Ring and Belgian Apple Ring Cake, are ideal for cross-selling alongside other hot drinks. Panesco’s range of muffins, waffles, cakes and brownies is also perfect for enhancing your offering.

www.panesco.com

CHEERS TO SUCCESS!

Insights from renowned licensing lawyers on hosting wedding receptions. In this Q&A article, we bring you key advice from UK leading licensing specialists Flint Bishop, as they address frequently asked questions posed by hoteliers on hosting wedding receptions and civil ceremonies.

My Designated Premises Supervisor (DPS) has suddenly left, and we have a grand wedding reception tomorrow. Help! What should I do?

You cannot sell alcohol without a DPS. If the DPS on your premises licence has formally notified the authorities that they are no longer at the hotel, then you will need to act swiftly. Submitting an application is your ticket to getting back in business, and luckily, it’s both quick and affordable. The application can take effect immediately, provided you have a qualified individual ready to step into the DPS role.

It is important to remember that a DPS must hold a personal licence, so it’s wise to have more than one personal licence holder on your team who can seamlessly step in as DPS at a moment’s notice. This will avoid any interruption in your ability to operate.

Obtaining a personal licence also adds value to your staff’s professional development. The application process requires the applicant to have an accredited licensing qualification, a criminal conviction certificate, and proof of right to work in the UK. Keep in mind, this process can’t happen overnight. Acquiring a personal licence will take a few weeks, so be proactive!

We regularly host wedding receptions, but we’re curious about the process of hosting civil marriages and civil partnership ceremonies. How challenging is it?

The application forms for approval are relatively straightforward. While there’s no standardised national application form or fee, you will be required to provide: a plan showing the rooms and any outdoor space to be used; proof you have all the necessary fire and safety provisions; details of staff suitable to make sure all the conditions are followed (including making sure no food and drink are sold in the specified hour before and during the proceedings); and confirmation the premises has no religious connection.

Proof of public liability insurance and planning permission may also be requested together with details of access to disabled customers. Don’t be surprised if the local authority pays a visit during the application process to check your venue is suitable and meets their criteria. It is also worth noting, there has been a recent change in the rules allowing ceremonies at approved premises to take place outside. There are some requirements regarding public access and signage, but if you have a beautiful garden, this may prove to be a great asset for your wedding business.

For more information and expert advice, visit flintbishop.co.uk.

DESIGN INNOVATION

The Independent Hotel Show, in partnership with James Hallam, returns to Olympia London on 16-17 October providing unparalleled opportunities for the boutique and independent hotel community to meet, network, learn and source premium hotel suppliers.

Guests to the show will have the chance to browse over 200 carefully curated suppliers, across categories such as design and décor, technology, amenities, furniture, tableware, in-room F&B solutions and much more.

The Independent Hotel Show is working with a range of design partners and studios to bring various features and stages to life. The show’s Member’s Lounge will be brought to life by Cocoon & Bauer, Design Command will design the Hotel Business stage, and New Heritage will be partnering with the show to create the Social Business Space and Innovation Stage.

Additionally, the Independent Hotel Show will be partnering with LEVEN to bring to life an innovative immersive experience demonstrating the potential of the Metaverse to transform hotels and hotel design.

The ESG Hub, created in partnership with sustainability consultant Sarah Duncan, author of The Sustainable Business Book and The Ethical Business Book, will provide bespoke, actionable advice to hoteliers looking to elevate their sustainability efforts and learn more about the complex world of ESG. The hub itself will also showcase some of the latest trends and products in sustainable design and in the wider world of hospitality.

Duncan comments: “ESG is now a critical area for businesses to address - whether that is due to consumer and/or employee pressure, supply chain scrutiny and tendering for corporate contracts, or simply the changing expectations of how organisations should now behave in terms of protecting a healthy society and planet. But it can be complex and somewhat overwhelming.

“The ESG Hub at this year’s Independent Hotel Show is designed to educate and engage - not to preach or intimidate. We hope that everyone visiting the hub will walk away with a nugget or two of knowledge or inspiration to help on their ESG journey, plus find some helpful solutions to common challenges.”

The Independent Hotel Show Awards, sponsored by Preferred Hotels and Resorts, will be celebrating its 11th year and honouring the Independent Hotel of the Year and the GM of the Future, in partnership with The Master Innholders.

“This is the fourth year we’ve presented the GM of the Future award and each year the excitement and pride I feel in recognising and rewarding young talented hoteliers cannot be overstated,” says Dan Rose-Bristow, Chair of The Master Innholders. “The award goes a long way in supporting those in the industry to become the next generation of leaders - something The Master Innholders are very passionate about.”

The Independent Hotel Show takes place on 16-17 October at Olympia London. To keep up to date with everything happening at this year’s event, visit independenthotelshow.co.uk.

SUPPORTING BUSINESS GROWTH

Premier Software part of Journey Hospitality has been developing and perfecting software solutions specifically for the spa, wellness and leisure industries since 1994. Providing intuitive software to clients both in the UK and across the world, Premier has built a reputation for delivering business management software systems that help to improve the client journey and support business growth. Detailed here is how the platform can tie in to the day-to-day running of an overnight stay venue.

Premier Software part of Journey Hospitality (Premier) has been providing business management solutions for the spa, wellness, leisure and golf industries for almost 30 years. Since then, Premier has built a reputation for delivering systems that help support business growth. One of these is their award-winning solution and namesake, Premier Software (historically Core by Premier Software®). Premier Software offers a multitude of features to help manage spa, wellness, leisure and golf facilities, increasing transactional performance. This begins with its new online (onejourney®), which brings together the hotel, spa, dining areas and more into one basket. Not only can clients place

online bookings, but onejourney® upsells related treatment upgrades and complementary items to increase the basket value.

To measure the substantial increase in revenue, Premier Software offers a comprehensive range of reports. These evaluate business performance, alongside packages, facilities, appointments, staff and plenty more.

Beyond this, the system features diary scheduling, automated marketing, membership options, loyalty schemes, retail management, and integration with a range of partner applications.

As Premier Software flexibly integrates with its online and partner applications, it effectively streamlines hotel

operations. onejourney® ultimately brings together all booking areas to improve the client experience and boost revenue.

There are also integrations with leading Property Management Systems - Opera and Guestline. Should a hotel guest purchase retail items from the spa, these can be charged back to their room, transferring revenue to the hotel PMS for one billing process. It also enables transactions to be filtered to the correct area of business Income Centres, such as the hotel or spa.

First and foremost is Premier Software’s ability to upsell items associated in the basket, such as luxury spa days in place of express variants, or a complementary bottle of wine. These are easy to configure and manage, with its conversion-optimised design doing the rest. Clients can then pay for these in one basket to maximise transaction value, before each booking is allocated to the correct hotel system.

Beyond online functionality and robust reports, the system offers sought-after memberships. This includes tiered and group variants to cater to different member preferences. Payment can be taken for these on a monthly basis through the use of Direct Debit runs.

Online booking and direct transactions aside, Premier Software saves operators time around the hotel. It can do

this by automating several processes, including measuring stock and ordering more when they run low, running reports, promotions and sending targeted SMS or email marketing at scheduled times. This frees up staff to manage bookings in the diary and focus on client preferences.

Premier Software’s functionality flexes to suit the needs of your business, meaning the pricing is tailored to you. Following setup, the solution provides an extensive increase in revenue from its online booking and upsell functionality. To ensure the system is used to its utmost, our team also offers first-class support via phone, live chat, email, webinar refreshers and regular visits from our account managers as part of the overall cost.

“Premier Software is at the heart of everything we do, from reporting to reservations right through to future forecasting and membership access through the secure card system.

“It also integrates with our property management – Opera – which means guests can enjoy treatments without having to set up a separate account as everything is charged straight to their bedroom.

“No matter what the query or issue, Premier’s support team have been fantastic.”

Hida Shuleta, Spa Manager at Spa at The Landmark London. www.premiersoftware.uk

GUEST EXPERIENCE

MAKING IT MEMORABLE

Offer your guests even more reasons to stay at your venue by introducing these five techniques to elevate their experience.

EV CHARGING

With the surge of electric cars, introducing charging points will allow your venue to cater to a wider audience and as a trend that’s looking to stay, it’s a great time to stay ahead of the curve and install EV Charging now. Charging points provide peace of mind for guests travelling long distances and it means they won’t have to worry about finding a public charging point or running out of charge before their departure. A lot of EV companies offer a charging point locator, so for some guests finding you plotted on that map could instigate their booking. Ultimately, EV charging points are a fantastic sustainable initiative and opportunity to increase bookings.

TECHNOLOGY

Introducing small technological advances can become a huge contributing factor towards an elevated guest experience with the rise of consumers favouring digital practices. Simply adding streaming services to your bedroom so your guests can enjoy their favourite program or adding a Bluetooth speaker so guests can listen to their favourite album whilst they get ready, can transform their stay.

PERSONALISATION

2SUSTAINABLE INITIATIVES

The modern traveller is searching for a greener stay, so make sure your sustainable efforts are marketed to elevate their experience. There are a plethora of sustainable practices this could include, such as the ‘clean towel policy’ where guests’ towels only get replenished if they’re placed in the bath, use signage in the bathroom and include a statistic that explains their eco-friendly impact if they keep their towels that extra night.

CONTACTLESS CHECK-IN

Implementing contactless check-in is a more efficient process for guests who are eager to race up to their bedroom for the evening. This smooth system of check-in provides convenience for guests. They can check in at any time, with no queue and they don’t have to wait for a member of staff to be available. This form is especially popular with business travellers who have busy schedules, meaning you’ll be catering to growing demands.

Whilst technology advances can elevate the guest experience via convenience, it’s important to maintain an element of personalisation, so your guest feels that their stay is important to you. Win your guests over by understanding what they like, before they stay you can ask them why they’re visiting via an online questionnaire. If they’re visiting to explore the local area you can leave a city map in their room, if their stay is for a birthday you can leave a card and chocolates or if they are there for a business trip you could offer 15% off in your hotel coffee shop. These small gestures go a long way and create a memorable experience which they’re likely to mention in their review.

KEEPING UP APPEARANCES

With the help of our industry experts, we look at how staying current can help provide a faultless guest experience.

The hospitality sector is known for its fast pace and dynamic nature, meaning new trends are arising constantly. In order to stay relevant and continue to appeal to a wide range of guests, it’s essential to stay on top of these demands. Staying current with the latest trends, technology and industry developments can greatly contribute to providing a faultless guest experience in your overnight stay venue.

Managing Director of Mollie’s, Darren Sweetland, sees that hospitality is an incredibly competitive space, so staying abreast of trends is paramount. At Mollie’s, they have a strong core focus on technology and aiding the customer experience. It’s this forward-thinking that sets the brand apart from competition. At Mollie’s they have an all-encompassing app with a raft of benefits that digitalises the hotel experience. Guests can manage reservations,

check in, access their room and chat to a customer service team 24/7, with a touch of their phone.

Darren explained that as well as logistics, the app hosts staycation guides, TV casting and immediate access to the venue’s EV charging facilities, which can be used by staying or passing guests.

“A range of offers are also available on the app to entice visitors back in the future. Our app is really unique and a good example of staying at the forefront of top trends in the hospitality space,” Darren added.

The tech-led proposition at Mollie’s has meant they’ve accumulated a really informative collection of data allowing them to analyse consumer behaviour, and constantly reinvent and innovate their offering: “We noticed we were getting so much positive feedback from the music that is played throughout the communal area at Mollie’s, so it

Pg 56: Mollie’s Motel and Diner

Pg 57: Mollie’s Motel and Diner

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GUEST EXPERIENCE

became imperative to have our custom-made podcasts available on the app and on the in-room TVs to play. Little insights like that constantly allow us to grow and develop our offering to personalise the experience and make Mollie’s feel like a home away from home.”

In terms of where hoteliers should look in order to keep up with growing consumer tendencies, Darren revealed that he finds it useful to participate regularly in panels and roundtable discussions, taking inspiration from other leading hospitality businesses across the world: “There’s always time to network and feel inspired by competition. It’s what allows us all to continue to strive for better,” Darren added.

The growth in the use of EV Charging has increased significantly over the last year, and, since its inception, Mollie’s has had a strong core focus on EV charging, implementing rapid high-powered vehicle charging and operating overnight charging facilities at each property. “Caring for the planet matters at Mollie’s,” said Darren.

Sustainability is part of Mollie’s proposition, from electric vehicle charging, cycle points and bike hire, to energyefficient boiling-water taps on every motel corridor, smartcontrolled LED lighting and climate control.

Providing access to electric car charging facilities is part of Mollie’s mission to embrace technology and innovation, which enhances the customer experience, and caters for the needs of the modern traveller.

“It’s been really important for overnight guests in the hotel, and it also enhances the experience for Diner guests who can charge as they eat. This has meant we’re continuing to invest in enhancing this infrastructure to accommodate the growing number of EV drivers,” Darren finished.

With the hotel world, as well as consumer expectations and habits, constantly evolving, General Manager at the Zetter Hotel & the Zetter Townhouse, Clerkenwell, Cameron Bownes, sees that it is the job of hoteliers to

move with the times and cater in the best way possible. Having said that, while staying up-to-date on trends, at the Zetter Hotels they recognise that it’s the ‘Zetter’ classics that keep their guests coming back time and time again: a hot water bottle wrapped in a hand-knitted jacket in winter, or guests being served their favourite cocktail from their last stay on arrival.

Keeping up to date with what other hotels are offering and how they are marketing is imperative, and Cameron sees that social media is the most effective way to keep in the loop with emerging trends and be inspired by the work of other creative minds within the industry: “We encourage all our teams to experience other hotels. Our leadership team also regularly participates in round table discussions with other industry professionals and suppliers as well as partnering with hospitality universities to understand what the future of hospitality looks like,” Cameron said.

Consumers are now leaning towards digitalisation when they stay at a hotel, in line with this, Cameron explained that the Zetter brand has implemented a digital check-in process that allows the teams more time to interact with guests, allowing the experience to be tailored to them.

“We also use Flexkeeping, which is an internal app allowing Housekeeping to communicate efficiently on the status of the room, ensuring faster check-ins and reducing the time our front of house team spend on the phone, again allowing them to focus on the most important thing - the guest,” Cameron finished.

Managing Director at Seaham Hall, Ross Grieve, agrees that keeping up to date with the latest trends and consumer demands in the hotel and hospitality space is vital to ensure that hotels stay at the forefront of guests’ minds, and is crucial for maintaining Seaham Hall’s position as the North’s leading coastal hotel. Through keeping abreast of key trends and consumer demands, Ross revealed that the venue has built up a strong base of repeat customers who remain loyal to the hotel, visiting on

a regular basis.

Now more than ever, consumers turn to social media platforms and the internet to spark their travel wanderlust and seek inspiration for their next holiday destination, whether that’s in the form of adverts on their laptops, social media influencers posting about their stays across their social channels, or reading editorial reviews in newspapers and magazines. Ross revealed: “This is a great way to see what our competitors are doing to meet the ever-growing demands of the modern consumer and the types of consumers these appeal to.”

Much of the internal and customer-facing correspondence at Seaham Hall is done digitally, not only to ensure they are as environmentally conscious as possible, but to make guests’ experiences throughout their stay as seamless as possible.

Ross said: “All of our correspondence with our guests, prior to and following their stay, is done electronically, largely via email, to ensure maximum efficiency in communication, and eliminate human error, to ensure a seamless booking process and guest experience. Upon arrival, guest check-in is also done digitally, minimising our paper usage and ensuring that guest details are stored safely and securely.”

In terms of staying on top of trends in hospitality, Allison Olivera, Managing Director at Masseria Pistola, spoke about the importance of being able to distinguish between trends and fads; if the property is to follow a trend, it should feel organic. Quite often, concepts such as sustainability and local responsibility are viewed as trends and not as integral necessities for hotels.

“It’s important to be discerning with what is a trend and what should be an incorporated aspect of the property, which in turn will offer guests a well-rounded and

authentic experience,” Allison commented.

In the modern world, Allison agrees with our other experts that monitoring trends through social media is a primary way to keep up with growing consumer tendencies: “We also ensure that we are consistently analysing statistics and news from our competitors, whether this be via social media, analysing advertisements, or reading editorial reviews. This is an opportunity to ensure that we are aware of new and increasing consumer demands and that we understand the market, so that we can respond to them in an efficient and timely manner.”

Sustainability is now a core topic in the hospitality space as the tourism industry grows exponentially. It’s important that hotels are both responsible in the way that they function on a daily basis and in the ways in which they can offer guests the opportunity to participate in sustainability practices. Allison believes that if a hotel has the capacity to offer EV charging, it should most definitely incorporate it.

For some properties, such as Masseria Pistola, it’s not always possible to offer EV charging, but Allison believes as long as they practice sustainability and conservation in other ways, that is the most important thing. For example, what makes Masseria Pistola so special is the four hectares of private gardens and the Giardini Pistola, which provides a further five hectares of glorious gardens.

“Rewilding the estate is paramount and we have been repopulating the gardens with ladybirds and bees. With over two hectares of vineyards, we produce our own organic wine including a delicious Nero di Troia, and Verdeca wine grape varieties from Puglia, that are sold in the Tenuta Pistola Farm Shop.

“In addition to wine, our guests can find homemade and local products, including olive oils, handmade soaps, dried Puglian lavender buds, Lavanda Di Puglia essential oils,

scented candles, and organic honey from the estate’s 20 hives of bees,” added Allison.

Leanne Galer-Reick, Head of Marketing at Clermont Hotel Group, sees that, given the current economic climate, it’s more important than ever for hoteliers to demonstrate good value to guests, whichever price point they may be on .

By being aware of growing trends, hoteliers can identify emerging guest preferences and adapt their offering.

“At Clermont Hotel Group, we pride ourselves on providing unmatched experiences, combining comfort and class.

“For guests staying overnight, we know that good quality sleep is essential to feeling fully rested and refreshed. This can vary from person to person and our facilities ensure guests have everything they need to create their own personalised night’s sleep.”

Leanne explained how blackout blinds, earplugs and eye masks are available on request, and rooms are also fully equipped with a kettle and selection of herbal teas, helping guests to unwind.

Stewart Moss, Managing Director at High-Level Software, part of the Zonal family, recognises that the evolving landscape of hospitality is witnessing the emergence of several key trends that are reshaping the industry, which we can expect to also be relevant to hotels.

“One of these is the cost-of-living crisis reducing disposable income. It will come as no surprise that consumers are currently being much more careful with how they spend their money, especially when it comes to extras such as holidays and overnight stays. However, this

could prove an opportunity for UK hoteliers. Our recent GO Technology consumer research points towards a staycation boom for the UK hotels sector in 2023, as the majority of consumers (81%) are planning to stay in a UK hotel in 2023 as economic pressures deter people from travelling aboard,” said Stewart.

Another trend Stewart has seen is the way that the pub and restaurant sectors have drastically changed their use of technology in-venue over the past few years and that, by and large, consumers have embraced this shift: “In fact, our previous GO Technology research revealed that two-fifths of consumers believe technology improves their hospitality experiences. Comparatively, 70% of consumers pre-pandemic said they had never used technology to order room service, and 64% said they had never used tech to reserve a table during their stay.

“When asked about hotel tech specifically, 77% of hotel guests said in-room wireless charging ports would appeal to them, as would tech-led solutions for tasks like ordering towels (72%), and in-room tablets to control room facilities (64%). This is a golden opportunity for the hotel industry, and implementing these solutions now will give you an edge over your competition and drive footfall,” Stewart finished.

In order to thrive in the fast-paced hospitality sector, businesses must be agile, adaptable, and responsive to changes. Keeping up with customer expectations, leveraging technology, monitoring industry trends, and focusing on service excellence are key factors in staying competitive and successful in this dynamic industry, as we’ve heard from our industry experts.

WELLNESS WINTER WONDERLAND

TechnoAlpin introduce SNOWROOM, unleashing the possibilities of cold therapy for the mind and body to elevate your hotel’s wellness area.

Hot and cold temperatures combined can have a huge beneficial effect on health, as their delightful contrast increases the wellbeing of the body, mind and soul.

The benefits of the warmth are intensified when followed by the cold. The positive stress to which the entire organism is exposed to and where the body has to react brings the body’s own protective mechanisms into full speed.

The cold stimulates the blood circulation, boosts the metabolism and strengthens the immune system. Cold is not only used to regenerate muscles or relieve pain, but also to optimise mental wellbeing. The short, positive stress relief, manages to reduce long-term stress and thus promotes healthy sleep and a more balanced lifestyle.

Cooling down with snow

Snow is the most exclusive, but also the gentlest form of cooling down. The benefits of cold therapy are accessible to all, without shock or dizziness. TechnoAlpin Indoor is constantly working on new resource-saving snow solutions as an interior highlight. The transformation of water into snow creates a grounding feeling, soothes and relaxes all of the senses.

“The advantage is that you don’t really get wet, it’s a gentle cooling option and suitable for everyone, including people who are sensitive to pain. Snow is the perfect addition to any setting, be it fitness, sauna, a private spa, or for instance as a furnishing highlight independent of the wellness area,” - Sara Brenninger, Product Manager at TechnoAlpin Indoor.

The SNOWROOM: a multisensory experience and a design highlight

The experience of the SNOWROOM appeals to all senses: temperatures below zero degrees, soft snow, a quiet winter landscape, the scent of the forest and the sounds of nature. The turnkey solution by TechnoAlpin Indoor not only enriches through its innovative way of cooling down

the body, the design is also an eye-catcher. Various design options are available and can also be customised according to the customer’s wishes.

SNOWSKY: The most beautiful invite to cool down body and mind

The flakes fall gently form the sky. Suddenly, out of nowhere, snow begins to fall in the middle of the room. The slow snowfall calms and relaxes all the senses.

Creativity has no limits, when it comes to SNOWSKY. The compact dimensions allow for easy integration into new and existing interiors. Whether next to the sauna or the fitness area for a hygienic cool-down, or placed independently in the hotel lobby or the cocktail bar. The possibilities are endless.

Snow stands alone as an element and is therefore independent of style. This makes integration in your hotel seamless. indoor.technoalpin.com/en/

RESTFUL NIGHTS

The sleeping specialists at Silentnight share their expertise with us on the importance of a well-chosen mattress combined with thoughtful amenities to transform a hotel room into an oasis of tranquillity to enhance the overall guest experience.

For guests seeking solace from their demanding lives, hotels have a responsibility to ensure they provide an environment conducive to rest and restoration.

In today’s fast-paced world, travellers often prioritise convenience and comfort, seeking a home away from home. To meet these expectations, integration of innovative technologies that promote effortless relaxation can be highly beneficial. Imagine a room equipped with intuitive touch panels, allowing guests to adjust lighting, temperature, and entertainment systems with ease. By providing user-friendly technology, hotels empower guests to create their own personalised sleep environment, fostering a sense of control and comfort.

Optimal room temperature is another crucial factor in promoting restful sleep. Guests have diverse preferences when it comes to temperature, and we know from sleep studies that we need our body temperature to drop a couple of degrees to ensure a restorative, deep sleep. A well-regulated climate control system allows guests to adjust the room temperature to their liking, ensuring a comfortable sleep environment throughout the night.

To create an ambience of serenity, invest in blackout curtains that effectively shield the room from intrusive light. Light pollution from streetlights or early morning rays can disrupt sleep patterns, leading to a restless night. Soft lighting is another key aspect that contributes to a

soothing environment, with warm lighting creating a sense of cosiness and relaxation. Installing blackout curtains and dimmable lighting, hotels offers guests the opportunity to retreat into peaceful darkness, facilitating deeper, uninterrupted sleep.

Breathable bedding is an often overlooked but it is a vital aspect of ensuring a restful sleep experience. High-quality, hypoallergenic materials, not only contribute to a luxurious feel but also promote air circulation and moisture wicking, preventing overheating.

Of course, the foundation of a superior sleep experience lies in a supportive, comfortable mattress. A high-quality mattress, tailored to accommodate different sleep preferences, can help alleviate pressure points and provide optimal spinal alignment, resulting in a truly restorative and memorable night’s rest.

Hotels have a unique opportunity to elevate guest experiences by prioritising the importance of sleep. Through the integration of easy-to-use technology, climate control, blackout curtains, soft lighting, breathable bedding, and quality supportive mattresses, to create an environment that promotes deep, restful sleep. By doing so, they foster a lasting positive impression that will keep them returning time and time again.

After all, a well-rested guest is a happy guest, and a happy guest is the best advocate for any hotel.

www.silentnight.co.uk/hospitality

Hospitality beds from the world’s most trusted sleep brands

At Silentnight Group,

UK’s most trusted

We’re proud that Silentnight is the UK’s most trusted bed brand as voted for by the British public and a Superbrand for the 15th year running. This is a huge achievement and we’ll continue investing, innovating and producing quality products to make sure we continue leading the way.

First class customer service

Our knowledge and expertise can guide clients every step of the way, whether that’s helping with a full consultation process or simply dropping off your beds! Just let us know and we’ll be here to help.

For more information visit Silentnight.co.uk/hospitality

Committed to sustainability

We’re dedicated to having a positive impact on the planet and know how important this is to our hospitality customers and their guests. We will always ensure our products and service are created and delivered in a responsible and ethical way.

Backed by science

We understand the science of sleep and the importance of getting a good night’s rest. Our in-house sleep scientists are continually researching and innovating to make sure your guests get the sleep they need to start the day right.

Handmade in the UK

As a group we product over 800,000 mattresses per year and have 100 years of heritage behind us. We’re extremely proud that all our products are made in the heart of the UK.

we are on a mission to help everyone get a great night’s sleep in the world of hospitality.

A SIMPLE SWITCH

With sustainability at the heart of everything they do, we caught up with the EV charging experts at EVC and found out about the benefits their charging stations offer to a modern hotel business.

Please introduce the brand and what it strives to achieve.

We make the process of installing EV charging as seamless as possible, from the installation, to the end-user experience. We have dedicated specialists to guide hoteliers through the installation process, advising on the best location or EV bays alongside the optimum charging speed. We also operate a 24hour support line for users, if they need assistance with their charging.

How can the installation of your charge points benefit the overall guest experience?

One of the main concerns for EV drivers is range anxiety, which is the worry that their battery will run out before they can find a charging station. Installing EV charging alleviates this concern for guests, as they can be confident that they will be leaving with a full charge. Our chargers are straightforward for the user, and the convenience of having on-site EV charging at your hotel means guests can enjoy their stay whilst their vehicle charges and not have to worry.

As sustainability continues to grow to become a responsibility, in your expert opinion, why is it important for hoteliers to stay ahead of the curve and how do your charging points work in line with this?

Sustainable practices are becoming an increasingly prevalent trend for businesses as the climate crisis worsens. As we move closer to the ban of new diesel and petrol vehicles in 2030, more people are already making the switch to electric to reduce their carbon footprint. One reason people are wary of making the switch is due to a lack of public infrastructure – installing EV charging helps to combat this as drivers can rest assured that they will have a place to charge, encouraging more people to switch to electric.

What benefits do your charging points present to the overall hotel business?

The overarching benefit of our charge points for hotels is that they can open your doors to a wider clientele – EV drivers. Having accessible EV charging can be the difference between a guest choosing your hotel or another location, as it is such a valuable amenity for EV drivers. If your charging facilities are also open on the EVC network, there are additional opportunities for increased revenue through the usage of your charge points.

EV charging facilities can be expensive to install and maintain, so EVC offers a fully funded financial solution. This includes ongoing maintenance and management so that hoteliers have one less thing to worry about.

evc.co.uk

STAY CONNECTED

Wi-Fi is a vital tool for enhancing the guest experience in hotels. Here’s a concise explanation of how it can improve guest satisfaction: Wi-Fi connectivity plays a crucial role in modern travel, and hotels that offer reliable and high-speed internet access can significantly enhance the guest experience. By providing seamless connectivity, hotels enable guests to stay connected with their loved ones, access important information, and carry out business activities while enjoying their stay.

Guests expect to have access to the internet for various purposes, including communication, entertainment, and productivity. With a strong Wi-Fi network, guests can easily stay in touch with family and friends, check emails, and use messaging apps. This connectivity also allows them to stream their favourite movies, shows, or music, providing entertainment during their downtime.

For business travellers, Wi-Fi is essential for staying productive. By offering a dependable internet connection, hotels enable professionals to work remotely, access important documents, and conduct virtual meetings without interruptions. This feature enhances efficiency and allows guests to seamlessly blend work and leisure during their stay.

Wi-Fi is often used to gather valuable guest data but no one likes the clunky interfaces and guests know that you only want the information for marketing. Keeping access simple for guests who are staying with you is much better and after all, you already have their details. At Castra Solutions we recommend only capturing guests’ data in public areas and for guests who are not staying at your hotel.

Wi-Fi integration with mobile devices enhances convenience. Guests can utilise their smartphones to check in and out, request room service, access concierge services, and even use digital room keys. This mobile integration reduces the reliance on physical interactions, simplifies processes, and provides a seamless and efficient guest experience.

Wi-Fi also enables hotels to offer virtual concierge services through dedicated apps or chatbots. Guests can

easily access information about hotel amenities, nearby attractions, transportation options, and make reservations conveniently. This accessibility empowers guests to explore the area and make the most of their stay.

In summary, Wi-Fi connectivity in hotels is an indispensable tool for improving the guest experience. It enables communication, entertainment, productivity, personalisation, and convenience. Hotels that prioritise W-iFi as an essential amenity can significantly enhance guest satisfaction, loyalty, and positive reviews.

To find out more information about how we can help, please contact us on 0300 124 5005 or hello@castrasolutions.co.uk

At your hotel, guests will expect strong Wi-Fi connectivity and IT infrastructure that won’t let them down and you have to deliver this to maintain five-star reviews. The experts at Castra Solutions will ensure seamless and strong connectivity for your guests and below we reveal how.

ELEVATING EXPERIENCES

The hospitality technology experts at Siemlus have joined forces with Hoteza to innovate and prioritise the guest experience and we have all the details.

Hotels are using casting technology to provide guests with interactive experiences such as online gaming, virtual tours of their property, and educational content. This technology offers hotels endless possibilities to engage with their customers in a more immersive way.

The advancements in casting technology bring benefits to both customers and businesses, enhancing satisfaction and engagement. It is an essential part of how hotels operate, today and for the future.

Siemlus, the hospitality technology innovator is among the plethora of companies driving this increase. They have formed a partnership with Hoteza, who share their goal of prioritising guest experience, but with the help of impressive technology.

Hoteza Stream is a solution which supplements the hotel TV system with AirPlay and Google Chromecast technologies. No new wiring and no new server or software installation is required. There are no binding contracts or subscriptions. Start from eight Apple TV boxes and/or Google Chromecast dongles, and if needed extend to more later.

With Siemlus and Hoteza, casting is just the tip of the iceberg and it is the complete view of the guest experience that makes this a real game changer. Hoteza is a hotel guest user interface (GUI) platform that enables hotels to improve the way they interact with their guests. Hotels can provide their guests with an easy-to-use digital experience while providing them access to the latest features and services.

Siemlus and Hoteza provide hotels with advanced features such as digital check-in/check-out processes, payment portals, and virtual concierge services. They also offer Siemlus Connect to assist with installing and supporting hoteliers to ensure smooth activation. These services help to increase customer satisfaction, engagement, loyalty and revenue for hotels.

By leveraging technology and its suite of services, Siemlus is revolutionising the hospitality industry one

customer at a time. To provide a complete experience, Siemlus offers integrated solutions that combine multiple technologies into one cohesive service. No longer will hoteliers need multiple SLAs. Everything is taken care of by one master SLA under Siemlus Connect to give clients one point of contact and peace of mind. A 24-hour, seven days a week, support ecosystem.

Siemlus also gives clients access to new technology through its partnerships with leading technology providers like Hoteza. Siemlus recognises the ever-changing landscape of hospitality technology and strives to remain at the forefront of cutting-edge technology trends. Making the impossible feel Siemlus.

www.siemlus.com

THE FUTURE’S ELECTRIC

In an exclusive interview with Michael MacLeod, Head of New Business Development at SWARCO Smart Charging, we explore the range of electric charging solutions they offer for hotels and the benefits they present for revenue, sustainability and overall guest experience.

Please introduce the brand and what it strives to achieve.

At SWARCO Smart Charging we’re passionate about electric vehicles and understand the importance of reliable, easy to use chargers and systems. We provide simplicity - simple answers to sometimes complex questions and charging solutions that are easy to install and use. We are a partner who does what they say, and we are in it for the long run.

How can the installation of your charge points benefit the overall guest experience?

EV’s are quickly becoming a mainstay across the UK with charging infrastructure expected at most locations. EV Drivers will change their habits to ensure that they have suitable vehicle charging opportunities whether that is a full charge on route during a long journey or topping up amongst regular smaller trips with known dwell time (business, family and leisure stops). As a result, the provision of charging opportunities at overnight stays is very quickly becoming a way for hotels and hospitality to stay ahead of the curve and provide this additional service to their guests. By ensuring you have the right equipment and at the right power output, your guest will have a happy charging experience to leave your venue feeling refreshed and recharged.

What gives SWARCO charging points a competitive edge?

Our newly launched SWARCO Drive unit is perfect for the hospitality sector including everything that the market has come to expect from premium units, without the premium price. This includes PEN Fault protection, removing the need for an earth spike at the charger installation as well as cluster-based load management, allowing us to make as much use of the available power on-site without the need for costly upgrades to existing power supplies.

What benefits do your charging points present to the overall hotel business?

Charger availability is becoming a requirement of the frequent traveller as more and more fleets of private vehicles make the electric transition. The deployment of charging infrastructure allows your business to add an additional service for your guests in addition to being able to promote sustainable travel.

As well as increased footfall, further financial benefits can be leveraged by your business, should you choose to pass cost of charging onto the customer. By utilising our back office charge point management solution, you can rest easy on the basis that the user can charge and be billed with minimal administrative interactions from you.

How can our readers work with you?

Our dedicated team are on hand to help you understand the best EV charging solutions for your business.

smartchargingsales@swarco.com

02084212411

Swarco.com/solutions/smart-charging linkedin.com/company/Swarco

DRIVEN BY SUSTAINABILITY

In an exclusive interview with Suki Sangha, Sales Executive at Virta, we explore their innovative electric vehicle charging systems and how they can elevate your hotel business.

Please introduce us to Virta and what the brand strives to achieve.

Virta is a global pioneer in developing smart EV charging services. Our platform provides businesses with an easyto-use solution for managing their EV charging operations. Over 400 hotel partners currently run their EV charging operations with us, which gives us credible insights into EV driver behaviour at hotels.

How can the availability of EV charging benefit the overall guest experience?

The EV market has been steadily growing in the past few years, and with more electric vehicles on the roads, EV drivers need to charge at their destinations. A survey we ran with Kantar in 2022 showed that for 87% of EV drivers, the availability of EV charging at hotels has an influence when deciding what hotel to stay in.

Hotels provide the perfect setting for guests to charge for the next day while staying overnight. In addition, EV charging serves the hotel’s meeting and event facilities guests, and the increasing adoption of electric fleet vehicles means that corporate customers want to come to a hotel and charge their company EVs. So, EV charging is becoming one of the amenities hotel guests are demanding.

How does your charging solution help elevate the overall hotel business?

We provide the whole package - software, hardware, EV driver services and more, so hotels can fully integrate EV charging into their larger services portfolio under their brand. EV drivers expect a reliable branded service that builds up customer loyalty. Once the EV driver parks at a hotel and plugs in their car, they are more likely to stay in the hotel area for the duration of the charging event and use other hotel facilities; the hotel restaurant or the lobby bar, for example.

Our goal is to enable our partners to focus on their core business while still benefiting from the EV charging service. Long term, we are ready to enable our hotel partners to

develop advanced pricing and loyalty tools and integrate EV charging into larger hotel CRM systems.

As the issue of

sustainability rises,

in your expert opinion, is it important for hotels to focus on this, and how does your charging solution work in line with this?

Hotels everywhere strive to lower their CO2 emissions, and EV charging can be an essential part of their sustainability programmes. EV charging has the power to present the hotel’s green credentials the moment the customer enters the parking lot. Visit www.virta.global and get in touch with our EV charging solution experts.

POSITIVELY CHARGED

The opportunities EV charging presents to hotels is endless, we’ve got all the details on eFaraday, the go-to EV charging company for hotels across the UK.

Please introduce us to eFaraday and what the brand strives to achieve.

eFaraday provides EV charging, but not as you know it. Providing installation, monitoring, maintenance and a comprehensive management platform. We provide an easyto-use, cloud-based management platform that’s powered by iEquos software and eliminates the need for multiple apps and ensures full control and insight into every charge point. This allows us to go above and beyond our competitors, creating bespoke solutions like custom portals, booking systems and revenue options that are tailored to the hotel industry.

Our inCharge service provides the best in class across Europe for uptime and repair response time, with 24/7 monitoring, 365 days a year. Our goal is to have a single charge point offline for no more than 24 hours, which we achieve through software integration, real-person monitoring and engineer response.

How do your charging points help elevate the overall guest experience?

We help hotels elevate their overall guest experience by ensuring our charge points are kept active by working with them to develop a robust and reliable system ensuring optimum uptime. Our 24-hour engineer response also ensures that no charge point is out-of-order for weeks on end; we get them back up online in a flash.

Successful EV charge points go so much further than installation. Bespoke management and maintenance should be the most important aspects for hoteliers, as their reputation is paramount for loyalty and repeat customers.

We also understand that every hotelier is different, as well as each site. Our ability to provide tailored solutions means we can provide guests with a seamless charging experience, so they can enjoy their stay without queuing for charge points.

Is the installation of your charging points easy?

We’re all about simplifying what others make complicated.

We ditch the jargon and leave out the faff to create a streamlined installation process with a premium service. Our dedicated operations team will ensure the process runs smoothly, on time and on budget, allowing hoteliers to focus on their guests. We provide an amazing post-sales approach that covers how to use the charge points as well as onboarding and training to our management platform.

We also understand the need for minimal disruption to the hotel experience during the installation. Our engineers will ensure public safety measures are in place and are trained in 5* customer service. We can also deliver flexible installation hours to ensure guests are not unnecessarily disturbed.

How can our readers work with you?

To get started, get in touch with the team. We’ll listen to your needs and work together to create a value-driven partnership that you can rely on.

0330 002 1154

efaraday.co.uk

STAYING POSITIVE

Worrying new industry data has revealed that just 29% of hospitality businesses are optimistic about the coming 12 months. Among the myriad problems facing venues, energy costs remain the biggest concern.

Data collected by CGA Insight for four trade bodies, including UKHospitality, shows that businesses forced into long-term fixed rate energy contracts between July and September 2022 feel the least confident about their immediate future.

So five years into our existence, energy is the latest in an already long list of fronts that UKHospitality has and continues to fight on. From Covid to VAT to business rates, we’ve taken up the cudgels on behalf of the sector, with energy just the latest crucial matter we’re lobbying the Government about.

Formed in 2018, UKHospitality brought together two trade associations to create the leading trade body for hospitality speaking for the entire sector, hotels very much included.

At the time of our inception, we anticipated that Brexit would be the single biggest issue our industry would face. Oh, how wrong we were, as along came a pandemic, record inflation, a cost-of-living crisis and through-the-roof energy prices.

A tumultuous time, then, but one through which operators and their staff have worked tirelessly to keep businesses afloat and continue to offer world-class hospitality.

And it’s those businesses – whether hotels, pubs, bars or restaurants – that UKHospitality is able to represent, offering a single, united voice when working with government on the issues that matter most to our sector.

And we believe our sectors matters most, because it’s the engine of the everyday economy, continuing to create upwards of £130 billion in economic activity each year, as well as being the UK’s third largest employer.

Hospitality’s presence is felt everywhere – in every city, town and village. No other sector can boast our positive impact, whether socially, economically or culturally.

As for this industry’s growth potential, it’s unrivalled. It’s a simple fact, too, that our sector can be the driver of

economic growth and jobs that can help pull us through these challenging times.

Just like the past five years, then, UKHospitality will continue to represent your interests at the highest levels of government, campaigning on the likes of costs, regulation, workforce and tax, to build the best environment in which hospitality businesses can thrive.

Kate Nicholls Chief Executive UKHospitality

As new and worrying data sweeps the hospitality industry, UKHospitality’s Chief Executive, Kate Nicholls, lends a hand with words of advice on how the association will help navigate these challenges.

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