The Hotel Magazine July 2024

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JULY 2024

Welcome to the July issue of Hotel Magazine, where we delve into the star-studded Hotel Magazine Awards, the vibrant world of hotel bars and explore the pivotal role of sustainability in the hospitality industry. As summer unfolds, we find ourselves drawn to the sophisticated ambiance and convivial atmosphere of hotel bars, where creativity, culture, and community converge. This month, we invite you to join us on a journey through some of the most innovative hotel bars around the globe, while also reflecting on the critical importance of sustainable practices in shaping the future of hospitality.

To make sure you don’t miss a phenomenal opportunity, get April 28th 2025 in your diary now! Head to our HMA pages to find out all the finer details on our upcoming awards ceremony.

Hotel bars have always been more than just places to enjoy a drink. They are the heartbeat of a hotel, offering a sanctuary where guests and locals alike can unwind, socialise, and experience a unique blend of flavours and stories. In this issue, we spotlight several hotel bars that have redefined the art of mixology, combining exceptional craftsmanship with local ingredients and cultural influences. Expert commentary within our feature reveals how to ensure your hotel bar is catering to the needs of modern business travellers. From rooftop lounges with breath-taking views to intimate speakeasies hidden within historic buildings and memorable cocktail menus, these bars are setting new standards for excellence and creativity.

At the same time, the hospitality industry is increasingly recognising its responsibility to operate sustainably. As stewards of the environment and champions of social responsibility, hotels are adopting innovative strategies to minimise their ecological footprint and contribute positively to their communities. In this edition, we highlight inspiring examples of hotels that are leading the way in the rise of carbon-neutral hospitality as team members share strategies for achieving net-zero emissions. From eco-friendly designs and waste reduction initiatives to sourcing locally and supporting biodiversity, these hotels demonstrate that luxury and sustainability can harmoniously coexist.

We also feature our regular pieces in the shape of Hotel of the Month and a series of Venue Profiles. Not to be missed is the part where you come with me to France in a culinary journey, thanks to Maisons Pariente. In my Editor’s Trip, you can feel as though you were there with me as I visit Le Grand Mazarin in Paris and Crillon Le Brave in the stunning Provence to find out about how the team ensure both venues remain competitive due to their food and beverage offering.

As we celebrate the artistry and allure of hotel bars, and champion the imperative of sustainability, we hope this issue provides you with inspiration and practical insights to enhance your own hospitality experiences.

JADE EVANS, EDITOR

11 HOTEL MAGAZINE AWARDS

Launching our first ever awards in April 2025, we present the HMAs.

21 HOTEL BARS

With the help of experts, we reveal how to ensure your hotel bar is catering to the needs of modern business travellers.

44 HOTEL OF THE MONTH

Step inside The best boutique Hotel in York – Hotel Indigo as it features as our Hotel of the Month this July.

47 SUSTAINABILITY

Lead by innovators in Sustainability, Dyson, we explore the rise of carbon-neutral hospitality and reveal strategies for achieving net-zero emissions.

88 UKHOSPITALITY

EDITOR

Jade Evans jevans@cimltd.co.uk

64

As a fantastic source of expert guidance and insight, we are delighted to share another guest column by UK Hospitality’s Kate Nicholls.

90 FINANCE –THOUGHT-LED PIECE

In a piece from Soraya Shamji, Hotel Consultant at Leumi UK, we reveal why London’s hotel market continues to outperform.

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EDITORIAL ASSISTANT

Ailsa Newgreen ailsa@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

ADMINISTRATION MANAGER

Natalie Murray admin@cimltd.co.uk Tel: 01795 509 103

CREDIT FACILITIES MANAGER

Gwen Lee creditcontrol@cimltd.co.uk Tel: 01795 509 103

MARKETING MANAGER

Lucas Payne lucas@cimltd.co.uk

SOCIAL MEDIA MANAGER

Lily Lawson socials@cimltd.co.uk

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

Family-owned Cotswolds hotel Tewkesbury Park in move to combined heat and power which will cut energy costs by £100,000 a year

Luxury Cotswolds hotel Tewkesbury Park has secured a £500,000 investment from Lombard for upgrading its plant room to include combined heat and power (CHP) in a move which the resort estimates will save it £100,000 per year in energy costs.

This highly efficient process captures the heat created by electricity generation to meet its water and space heating requirements.

Tewkesbury Park is a family-owned, luxury hotel resort and 18-hole golf course situated on the site of the 1471 Battle of Tewkesbury.

The business, which employs 134 people, is run by Linda McIntosh, with her son Chris McIntosh and daughter Claire White.

They estimate that the use of combined heat and power will save 200 tonnes of Carbon Dioxide per year.

Chris McIntosh, Managing Director at Tewkesbury Park Limited, said: “We are passionate about making our hotel more sustainable and setting a positive example that others in the hotel industry can follow. This investment from Lombard has allowed us to take a big step forward in this regard.

“Due to space and listed building constraints, we were unable to install solar panels – but Lombard helped us find a solution that will allow us reduce our emissions and make huge costs savings.”

For further assistance with their climate action plan, Tewkesbury Park has registered with NatWest’s Carbon Planner, a free tool providing businesses with tailored solutions to reduce their operational emissions.

James Thomson OBE Recieves Master Innholder Status

James Thomson OBE is one of Scotland’s best-known independent restaurateurs and hoteliers with a distinct portfolio consisting of Prestonfield House, an AA five red star luxury hotel and The Witchery, an iconic restaurant with nine suites.

James is among just 10 industry-leading professionals who have received the award this year in recognition of their outstanding contribution to hospitality. The award, created by the Worshipful Company of Innholders, is given to those that have demonstrated themselves as influential and inspirational leaders within the hotel industry.

Dan Rose-Bristow FIH MI, chairman of the Master Innholders, commented: “To become a Master Innholder, you need to demonstrate great leadership qualities, your reasons for wanting to become a Master Innholder, what you stand for as a hotelier, your involvement in the wider hospitality community in terms of education and charity, and an appreciation of the heritage and traditions of the Worshipful Company of Innholders, who award the honour. Our 10 successful applicants this year all demonstrated their passion and drive for our profession and were all committed to becoming an active part of our community.”

James has been a significant player within the Scottish hospitality scene and a great inspiration within the industry since he opened The Witchery aged 20. James expresses a huge amount of love for his city and was appointed Deputy Lieutenant of Edinburgh in 2018. He has successfully designed and managed Edinburgh’s most beloved

restaurants, building a worldwide reputation for great Scottish food, wine and service. He has been accredited with regenerating Edinburgh’s Old Town into a vibrant tourist destination and in 2005, was awarded an OBE for his services to Scottish Hospitality and Tourism.

HOTEL MAGAZINE AWARDS

CELEBRATING EXCELLENCE

We are ecstatic to announce that the Hotel Magazine Awards are coming to London in April 2025! See below for all the details, and make sure you don’t miss the chance to celebrate the heroes within the hotel sector.

Allow us to introduce the inaugural Hotel Magazine Awards! The event will be held at London’s Leonardo Royal, Tower Bridge on April 28, 2025, celebrating excellence and innovation in hotels across various categories. This ceremony aims to recognise the efforts of hotels and professionals who have demonstrated exceptional standards in service, design and overall guest experience, as well as encouraging industry greats to let their hair down!

The Hotel Magazine Awards have been established to fill a gap in the hospitality sector’s recognition programs. While numerous awards exist, none have focused exclusively on celebrating the diverse aspects of hotel excellence that the Hotel Magazine highlights in its editorial content. From luxury accommodations to boutique hotels, the awards will encompass a wide range of categories, ensuring that all segments of the industry receive the attention they deserve.

Not only will the evening provide recognition of some of the industry’s heroes, but it is an opportunity to network with some of the biggest names in hotel. Among the distinguished guests, there will be an array of industry leaders, hotel owners, managers and decision makers.

Our unique categories, which will be revealed in the coming pages, will be judged by an exclusive panel consisted of experts from various fields, including hospitality management, interior design and travel. The expertise of our star-studded panel will ensure that the awards are based on rigorous and fair criteria.

The awards are divided into several categories, each highlighting a specific aspect of hotel excellence. Ensuring there is something for everyone, our award categories include:The Environment Award, Marketing Innovation Award, Best Spa and Wellness Venue, Food & Beverage Award, Diversity, Equality and Inclusion Award, Unsung Hero, Best Hotel Group, Hotel of the Year and Hotelier of the Year.

The inaugural Hotel Magazine Awards promise to be more than just a ceremony; they will provide a celebration of the passion, creativity and dedication that define the hospitality industry. By bringing together the best and brightest, the event will showcase the incredible talent and hard work that go into making every guest’s stay memorable. As the curtains officially open for the Hotel Magazine awards, we invite you to apply, nominate colleagues and buy your tickets to attend an event that promises to be a cornerstone in the recognition of hotel excellence for years to come.

The Details

Where? Leonardo Royal, Tower Bridge

When? 28th April 2025

What? A celebration of the incredible hotel sector, shining a light on individuals who are making a difference.

How to attend – Buy your tickets online now at thehotelmagazine.co.uk/hma/tickets/

THE CATEGORIES ANNOUNCED

Our awards are designed to highlight the exceptional efforts made by establishments and individuals who contribute to creating unforgettable guest experiences. Across these pages, we will outline the diverse categories for the 2025 awards, showcasing the range of talents and services that make the hotel industry truly exceptional. Join us as we delve into each category, celebrating the dedication and creativity that define the very best in the business.

Hotel of the Year

With the hotel space being an extremely competitive one, this category is fierce. Applicants for this award should be a singular venue; either boutique, part of a group or an individual hotel. We will be looking at the business success in general, taking into account the hotel’s reputation within the industry, as well as any recent new introductions, refurbishments or accolades.

Best Hotel Group

This award is open to those applying on behalf of their holding company. The category will look at how the hotel group is run, honing in specifically on functionality and success. This success can be based around expansion and the hotel group’s innovation and creativity in terms of guest experiences, technology integration, and unique offerings.

Best Spa and Wellness Venue

With consumers prioritising wellbeing now more than ever before, this category is looking for overnight stay venues that have an outstanding spa or wellness facility. We will be examining the ambience and overall atmosphere of the area and offering, including cleanliness, decor, lighting and general vibe, whilst also assessing innovative approaches, unique treatments, or special features that set the spa apart from others enhancing the guest experience.

Food & Beverage Award

Food and beverage – single-handedly one of the most important elements in elevating the guest experience at a hotel. Our expert panel will look at the sheer importance of an exceptional food and beverage offering, and how hotels have gone above and beyond to not only appeal to overnight guests, but exterior ones too. Recognition will be given for the diversity and creativity of the menu offerings, including the use of local ingredients, unique culinary concepts and innovative dishes and serves.

Diversity, Equality and Inclusion Award

From employment to management and opportunities, we are looking for hotel groups or individual hotels that demonstrate a commitment to diversity by employing staff from various backgrounds, including, but not limited to race, ethnicity, gender, sexual orientation, age, and physical abilities. The hotel must have clear policies and practices in place to ensure inclusivity and equality among its staff, guests and vendors, and should demonstrate transparency in its efforts, regularly reporting on progress, challenges and initiatives, to hold itself accountable and drive continuous improvement.

Marketing Innovation Award

With marketing strategies acting as driving forces for footfall at your venue, we truly understand their importance. We are looking for hotels that have implemented original and creative marketing campaigns or strategies, which have actively provided results such as; increased bookings, revenue growth, enhanced brand visibility; or improved customer engagement.

The Environment Award

Shining a light on the ever-growing demand for sustainability - we welcome applicants from overnight stay venues that demonstrate innovation and leadership in sustainability. This can include implementing cutting-edge technologies, adopting new sustainable practices, supporting environmental conservation projects, and inspiring others in the hospitality industry to prioritise sustainability.

Unsung Hero

We want to recognise those who go above and beyond without even realising. Nominees for this category must be put forward by another individual. The nominee should be recognised and respected by their colleagues for their contributions and exemplary behaviour, earning the admiration and gratitude of those they work alongside. We are looking for those who demonstrate a collaborative spirit, actively supporting and uplifting their colleagues, while contributing to a harmonious work environment, as well as someone who showcases creativity and innovation in their approach to problemsolving and guest service, finding new ways to exceed expectations and enhance the guest experience.

Hotelier of the Year

Shining a light on the hotelier themselves; hoteliers entering this award should show strong leadership and effective management of staff and resources, while consistently demonstrating a commitment to providing exceptional service and creating memorable experiences for guests. Judges will look specifically at innovative strategies or creative initiatives that have been implemented and successfully enhanced the hotel’s reputation and profitability.

WE’LL BE THE JUDGE OF THAT!

At the heart of the esteemed awards ceremony that is the HMAs are the judges – a panel of distinguished experts whose extensive experience ensure the integrity and prestige of the awards. In this article, we are proud to introduce the remarkable individuals who will be lending their expertise to evaluate and recognise the very best in the hospitality industry for the upcoming Hotel Magazine Awards.

Salvatore Calabrese – Renowned Bartender

Salvatore Calabrese, The Maestro, has been making drinks for more than 40 years; from humble beginnings on the Amalfi Coast in Italy, where he made his first cocktail aged just 12, to a succession of top hotel bars, private members clubs and exclusive cocktail bars around the world. As one of the world’s most well-known and respected bartenders, Salvatore has made drinks for the rich and famous, from presidents to royalty, and is regarded as one of the most influential figures in the modern drinks industry.

Robert Richardson - Chief Executive Officer of the Institute of Hospitality

(IoH)

Mark Lewis – CEO, Hospitality Action

Mark Lewis is the current CEO of the charity Hospitality Action, with 17+ years’ experience within the hospitality industry. Mark joined the Caterer in 2004 as deputy editor, before rising within a couple of years to editor and then from 2012 onto the role of publisher. In 2017 Mark became CEO of Hospitality Action.

Robert Richardson FIH MI is the Chief Executive Officer of the Institute of Hospitality (IoH), the award-winning, global, professional body of almost 16,000 hospitality professionals worldwide, and a registered charity. IoH is dedicated to driving the recognition of the hospitality profession, and uplifting its membership through lifelong learning, mentorship and network-building.

Kalindi Juneja – CEO, PoB Hotels

Kalindi is the CEO of PoB Hotels and boasts two decades of experience in luxury hospitality, spanning roles in prestigious luxury hotels globally. Her expertise lies with the independent hotel market, both in the UK and internationally. Since taking the helm at PoB Hotels in 2021, she has strategically repositioned the brand and increased its market share by over 400%. Beyond her professional accomplishments, Kalindi is passionately committed to advancing the hospitality profession, actively engaging in various industry initiatives and charitable endeavours.

Anna Sebastian – Founder, Anna Sebastian Hospitality Consultancy

Anna spent 13 years working in house at The Savoy and The Langham, running the bars and looking after the beverage programmes. During this time, Anna won several accolades, including nominations and wins at Tales of the Cocktail, including Best International Bar Team at the Beaufort Bar, Class Bar Manager of the Year, Class Menu of the Year, as well as leading the teams into the World 50 Best Bars List. Anna also runs a platform to support women in hospitality, ‘Celebrate Her’, and speaks at numerous events about the importance of Equality and Diversity within the industry. Along with this, Anna is a host and presenter, having worked with top brands and presented awards, including Class Bar Awards.

Matteo Brusaferri –General Manager, Lemi

Matteo Brusaferri is the General Manager of Lemi, an Italian company that produces massage beds. With over a decade of experience in the industry, Matteo has a deep understanding of the global wellness market and has helped Lemi become a leading player in the field. Under his leadership, the company has expanded its product range, improved its manufacturing processes, and established a strong presence in international markets. Matteo is committed to innovation and quality, and he works closely with the Lemi team to develop products that meet the evolving needs of customers.

Emily Keogh –Founder, Palm PR

Emily Keogh is an awardwinning entrepreneur specialising in communications and creative strategy for the global Travel & Hospitality sector. A passionate advocate for creativity, she launched the now multi-award winning, London based consultancy, Palm Public Relations 14 years ago. The agency manages the communications for many leading hotel brands, including Ennismore, Hyatt, Nobu Hotels, as well as working with the tourism board sector for international destinations. Alongside this, Emily launched the ‘Palm Academy of Disruption’ incubator at the agency to nurture industry innovation, and was shortlisted as PRCA’s “Consultancy Head of the Year”. A Cambridge University graduate from all-female college Newnham, Emily supports gender equality and women in business.

Paul TsalikisFounder and CEO, VANITY GROUP

Paul Tsalikis is the Chairman and Founder of VANITY GROUP, a designer playground of hotel guest amenities. A hospitality stalwart, Paul founded VANITY GROUP in 2011 with the mission to pioneer a new era in hotel essentials paired with creative services. Now one of the world’s most influential luxury amenity providers, VANITY GROUP has offices in London, Frankfurt, Sydney, Dubai and Shanghai. Renowned as hospitality’s house of beauty, VANITY GROUP partners include the most sought-after fashion, beauty, premium skincare, fine fragrance, lifestyle and spa brands including Jo Loves, KARL LAGERFELD, ESPA and Christophe Robin (among others) to create unforgettable hotel experiences.

Abu Bundu-Kamara - Senior Director, Global Inclusion and Diversity at Expedia

Abu is a globally recognised equity, inclusion and diversity expert and strategic thinker, with strong business acumen, who is passionate about helping leaders and companies embrace change in a New World Marketplace. Abu boasts a proven record and over 20 years of career experience in global business sectors and senior HR leadership roles. In his role, Abu works with executives to embed inclusion and diversity in their decision-making process through system redesign and leadership development. In October 2021, Expedia appointed Abu Senior Director, Global Inclusion and Diversity. In this role, he is responsible for driving the development of a global vision and effective strategy for inclusion and diversity for EMEA, APAC and LATAM.

HOTEL BARS

UNDER THE INFLUENCE

The evolution of hotel bar menus is a reflection of broader trends in the hospitality industry and the changing preferences of guests. Here, we outline five major influences shaping the offerings and experiences in hotel bars today.

1

LOCAL AND SUSTAINABLE SOURCING

Modern consumers are increasingly conscious of the environmental and social impact of their food and beverage choices. Hotel bars are responding by emphasising local and sustainable sourcing of ingredients. This trend includes using locally sourced ingredients such as fruits, herbs, and even spirits produced within the region to create a sense of place and support local economies. Look to rotate your cocktail and food menus to reflect the freshest available ingredients - this often results in unique, limited-time offerings that can help draw attention to your hotel bar.

3

CULINARY COCKTAILS

The boundary between the kitchen and the bar is blurring, leading to more innovative and gastronomically-influenced cocktails. This trend is characterised by culinary techniques, chef-bartender collaborations and incorporating savoury and umami flavours. These innovative beverages often incorporate fresh, highquality ingredients typically found in gourmet kitchens, such as herbs, spices, fruits, and even vegetables. Expertly crafted by skilled bartenders, culinary cocktails blend traditional cocktail techniques with modern culinary trends, resulting in unique and complex flavours that tantalize the palate.

5

TECHNOLOGICAL INTEGRATION

2

HEALTH AND WELLNESS TRENDS

As health and wellness continue to be top priorities for many consumers, hotel bars should be adapting by offering lowalcohol and non-alcoholic options. Craft sophisticated mocktails and low-ABV (alcohol by volume) drinks that appeal to guests who want to enjoy a night out without the hangover. Working in line with wellness trends goes further than no and low though. Look to introduce drinks that incorporate health-boosting ingredients such as adaptogens, probiotics, and superfoods and provide information on calorie content.

4

CULTURAL AND HISTORICAL STORYTELLING

Hotel bars are leveraging their unique histories and cultural contexts to craft menus that tell a story. This approach includes themed menus, signature drinks and educational experiences. Hotel bars often serve as unique cultural and historical storytelling hubs, where the ambiance, decor, and even the drink menus weave rich narratives of the locale’s past and present. Visitors can sip cocktails inspired by historical events or local legends, crafted with ingredients native to the region, evoking the spirit of the place. The walls might be adorned with artifacts that chronicle significant moments from the area’s history, creating an immersive experience.

Technology is playing an increasingly significant role in shaping the guest experience in hotel bars. From digital menu boards displaying enticing cocktails to automated ordering systems via mobile apps, technology seamlessly intertwines with traditional hospitality. Smart sensors ensure optimal lighting and temperature, enhancing ambiance while conserving energy. Interactive table tops entertain guests with games or provide information about the bar’s offerings. Moreover, advanced payment systems enable swift transactions, freeing up time for guests to savour their drinks and socialize. Overall, technological integration in hotel bars not only streamlines operations but also elevates the overall guest experience.

CHEERS TO SUCCESS

With help from industry experts, we reveal how you can ensure your hotel bar is catering to the needs of modern business travellers.

In today’s fast-paced world, business travellers are constantly on the move, juggling tight schedules and high expectations. As they navigate a demanding professional landscape, these consumers seek more than just a place to rest their heads. They desire environments that cater to their work needs, personal preferences and social interactions. The hotel bar, once a simple venue for relaxation, has now become a pivotal space where business meets leisure. To stay competitive and relevant, you must evolve your on-site bar services to meet the unique demands of modern business travellers.

This article explores the strategies and innovations that can transform a hotel bar into a thriving hub for the contemporary professional, offering not just drinks, but an experience that enhances productivity, fosters networking and ensures comfort.

Since the global pandemic and beyond the key preferences and expectations of modern business travellers have changed vastly, in terms of what they look for when it comes to hotels in general, but in particular the bar amenities and services. In line with this, Jackie Brown, Senior Regional Director North & West Europe, Wyndham Hotels & Resorts, explained, “When it comes to the expectations of modern business travellers, guests want to see a varied selection of drinks from around the world behind the hotel bar; whether that’s cold, refreshing lagers, crisp white wines, premium spirits or interesting no and low alcohol options. Many of these guests are time poor, visiting a city for one or two nights. Having the option for a quick drink after a busy day of meetings and conferences is welcome to them.”

The availability of high-speed Wi-Fi and convenient power outlets in hotel bars for business travellers is essential as it can hugely impact their overall experience. Jackie sees that the availability of reliable, high-speed Wi-Fi and a suitable number of power outlets in a hotel bar area is absolutely paramount, “Many guests use the bar area for less formal business meetings, dialling in colleagues from around the world, and it’s also a space to connect with friends and family, virtually, over a drink, when away on business.”

As the demand for holistic experiences continues to rise, an increasing number of hotels across the Wyndham Hotels & Resorts portfolio are adopting innovative strategies to appeal to the needs of business travellers. TRYP by Wyndham Dubai has introduced NEST - one of the world’s first fully integrated co-working spaces within a worldwide branded hotel. At NEST, guests have access to unlimited coffee and snacks, business centre facilities and quality networking opportunities. Members also receive flexible access to the co-working space, and will receive benefits such as dining discounts, pool and gym access, free valet parking and preferred room rates.

Whilst these preferences continue to evolve, it is important to balance the need to provide a professional work environment for business travellers with the desire to offer a relaxed and enjoyable atmosphere. Jackie believes that having a modern, all-purpose hotel bar is essential for attracting both business and leisure travellers, and said, “To attract both demographics, hotel and bar managers can consider specific offers aimed at each group at different day parts. For example, 7pm and onwards could lend itself to attracting more leisure-focused consumers through the use of happy hours, whereas daytime hours could be more centred around coffees and hot drinks, appealing more to business travellers.”

Speaking on another one of the lasting legacies from the pandemic, Jackie highlighted the demand for the adoption and implementation of technology in hotels and other hospitality venues. “Things like order and pay at table tech

and QR codes have remained key features at most bars, enabling guests to easily order food and drink straight to their table – something that is especially useful if the guest is in a hurry.”

Jonathan Grant, Director of Technical Sales at Zonal, explained that with global business travel spend set to surpass pre-pandemic levels in 2024, it looks like the ‘bleisure traveller’ market is back and booming. Hoteliers are catering for this by providing more working spaces and extra amenities aimed at business travellers and, as a result, the hotel bar has evolved from being more than just a place to unwind. “It’s an extension of their office, a space to stay connected and productive, and technology can help hoteliers meet these guests’ needs.

“According to our GO Technology research, 66% of guests consider Wi-Fi availability a deal-breaker when choosing a hotel. By prioritising these needs, hotels can ensure their bars become a welcoming and productive environment for the modern business traveller. Not only this, but high-speed Wi-Fi unlocks an array of flexible F&B ordering options for busy business travellers, helping to remove any potential barriers that may prevent guest engagement with your F&B offering,” said Jonathan.

Having good Wi-Fi means hoteliers can run a wellfunctioning online ordering platform, via an app or website, with both Order to Table and Order to Room facilities, eliminating phone calls and menus – ideal for unwinding after a long day – and with an added benefit of providing incremental revenue channels for your hotel.

In terms of technology advancements or digital solutions that hotel bars can leverage to improve the convenience and efficiency of their services for business travellers, Jonathan sees that there are many ways tech can make your hotel bars better. Business travellers want to order in the way that suits their needs at that time - thus flexibility is key, with online ordering bolstering existing workflows.

“Integrated online ordering and mobile apps allow business travellers to browse menus, order drinks directly to wherever they’re working, whether it’s their room or table, and pay securely – all without having to leave their seat. This not only delivers great customer experiences, but also helps front-of-house staff better manage table covers and capacity within the bar,” Jonathan added. He sees that integrated booking systems are a game-changer for busy business travellers. Whilst booking their stay, guests can be given the option to secure their bar spot for a business meeting or after-work drinks or dinner – all in one go. No more scrambling to find a seat after a long day or during work hours. Not only this, but with an integrated booking system and pre-ordering options utilised as part of the overall booking journey, operators can entice guests to stay in the hotel rather than venturing out.

Jonathan said, “This adds further convenience for the business traveller at the initial booking stage, but also during their stay – saving valuable downtime and allowing the guest to seamlessly transition from business to relaxation.”

With 80% of consumers interested in some form of

personalisation when visiting pubs, bars and restaurants, hotel bars that provide these personalised moments for business travellers may make them more likely to visit again. Having a digital loyalty system in place that is fully integrated with other pieces of tech in the hotel is key to achieving this. By collecting valuable customer insights, operators can personalise the experience and suggest relevant offers, such as a discount on a meal during their next stay. Not only does this free up staff time – whether through quick and easy setup of loyalty schemes and promotions, or integrated redemption through any ordering channel (POS or app) without the need for further staff input – but it enhances the overall customer experience. For business travellers who may be travelling to the same location on a regular basis, providing a personalised experience, complete with relevant promotions, incentivises repeat visits and fosters longterm loyalty.

Jonathan revealed how, moreover, loyalty and promotions can further your cross-selling activities, with specific promotions designed to entice hotel guests to stay invenue rather than venturing out to the competition, enhancing the value offering of your F&B and increasing revenue. “Hoteliers can also more easily create crosspromotions, allowing business guests to redeem rewards from across the entire hotel, such as money off future stays, or 10% off the hotel restaurant.

“By implementing such tech, hotel bars can create a streamlined and efficient environment that caters perfectly

to the fast-paced needs of modern business travellers. It’s all about maximising their limited time and ensuring a smooth, personalised and hassle-free experience, whilst relieving pressure from staff and letting the tech do the work,” Jonathan added.

In order to stay ahead of the fierce competition, it’s vital to gather feedback from business travellers to continuously improve your offerings and services. It’s no secret that guest feedback is extremely important, as it allows hoteliers to see the business through the eyes of their guests, revealing what resonates and where improvements are needed. Jonathan said, “This is crucial for refining the hotel bar experience, and leveraging technology can make it easier to obtain this feedback.

“For example, hotel bars can offer feedback surveys linked to unique codes on receipts. These codes provide guests with a fuss-free way to share feedback. Having a feedback platform allows operators to collect valuable, actionable insights directly from customers, and, when integrated with their wider tech suite, allows operators to combine their guest feedback data with data collected from their other systems to build an even greater picture of guest engagement, and drive continuous improvement.”

Not only this, but having the right tech in place can provide operators and hoteliers with all the guest insight they need to be able to fully understand all areas of the business – from most popular drinks to understanding peak ordering times. Jonathan said, “By leveraging this data, hotel bars can get a clearer idea of their business,

and make changes to their offering based on their guests’ preferences. What’s more, with this data, hoteliers can also personalise their offerings to better cater to the specific clientele of business travellers.”

Jonathan continued, “This could involve creating targeted promotions; introducing deals on teas and coffees between 9am and 3pm, for example. On top of this, operators can identify low-selling or high-cost items, allowing them to adjust the menu for better profitability.”

By implementing both data-driven insights and personalised feedback mechanisms, hotel bars can continuously gather valuable information from business travellers. This allows them to adapt their offerings, ensuring a truly personalised and exceptional experience for their guests.

Accolades and awards are another factor that can significantly boost a hotel bar’s reputation by serving as tangible endorsements of quality and excellence. These recognitions, often given by industry experts, esteemed organisations and satisfied customers, act as powerful marketing tools that enhance the hotel’s credibility and appeal.

The World’s 50 Best Bars focuses on spotlighting the bars that not only have the highest quality cocktails and service, but also those who are innovative and truly bringing something new to the drinks industry. The list includes a vast variety of bars, from neighbourhood cocktail bars to hidden speakeasies and, of course, hotel bars.

Emma Sleight, Head of Content for The World’s 50 Best

Bars, said “We love to see hotel bars being included in the list, and have seen a significant rise in these bars taking positions within the top 10 over the last few years. While The World’s 50 Best Hotels and The World’s 50 Best Bars are entirely separate lists with different voting academies – and, indeed, having your establishment on one list does not dictate it will necessarily be on the other – having its bars be a part of The World’s 50 Best Bars list allows a hotel to really show off their broader offering, and allows visitors who aren’t just guests to become part of their community, providing a space for them to enjoy some of the most exciting cocktails in the world.”

The team at The Pinnacle Guide recognise that there is no shortage of awards in our industry. But, with this being said, they saw the opportunity to create something different that will have real and lasting benefits for cocktail culture - for bartenders, bar owners and bar goers alike. The Pinnacle Guide team said, “Our goal was to create an inclusive structure for celebrating excellence - creating an opportunity for every deserving establishment, regardless of size or location, to gain recognition and elevate themselves.

“We are also evaluating bars beyond their drinks and service, looking at their philanthropy, sustainability and diversity. The Pinnacle Guide team wants to provide a reputable reference for cocktail lovers around the world. For the bars, we’re hoping this can also be a self-reflection exercise on the excellence of their own program and operations. The self-nomination process is intentionally rigorous, so applicants need to be really committed in

order to take time to fill it out and participate in the process.”

The team at The Pinnacle Guide revealed that the response to The Pinnacle Guide from the industry has been overwhelmingly positive, with excitement and anticipation building prior to its release. “Many are recognising its potential to highlight excellence within the hospitality sector. Its balanced and anonymous ranking procedures, coupled with checks and balances to maintain integrity, have garnered praise. The Pinnacle Guide is poised to become a trusted resource, not only for recognising quality establishments ,but also for promoting practices that support staff and the environment,” added the team at The Pinnacle Guide.

The Spy Bar at Raffles London was recently recognised by The Pinnacle Guide as a Pinned Bar, and we were keen to find out why… The team at The Pinnacle Guide explained, “The Spy Bar captivates with its distinctive design, rich historical narrative, and unparalleled service. Ideal for those eager to delve into the intrigue of espionage, it offers an immersive experience unlike any other. Housed in a building steeped in mystery and rumoured to have hosted gatherings and covert missions, Spy Bar breathes life into its storied past, adding an extra layer of fascination for its guests.”

The Pinnacle Guide gave Spy Bar two PINs for various areas of excellence. “Their cocktail program, highlighting its great presentation and unique techniques, is impressive - their mixologists craft each drink with meticulous attention to detail, utilising innovative methods that elevate

the cocktail experience to an art form.”

The Pinnace Guide team also commented on the venue design and said, “The interiors further enhance the guest experience, featuring thoughtful touches that echo the espionage theme. From hidden compartments to vintage spy gadgets, every element is designed to transport visitors into the covert world of spies. Additionally, the front-ofhouse staff are exceptionally hospitable, providing attentive service that enhances the overall experience. This seamless blend of historical allure, exceptional service, unmatched ambience and cutting-edge mixology makes Spy Bar a standout destination.”

Aline Peters, Marketing Manager at Clermont Hotel Group, agrees that, “The ambience and atmosphere of the bar play a key role in the guest experience.

“Modern business travellers will seek a comfortable, inviting space to unwind, with features like plush seating and dim lighting. Whilst it’s important to provide a place to relax, it’s also key to integrate technology where possible, and provide high-speed WiFi and charging stations for the business traveller guest. This allows guests to choose an environment that suits their needs, whether it’s enjoying some quiet time after work or catching up on emails.”

Aline recognised how the rise in business travel has seen the function of hotel bars evolve. It’s not only a simple pitstop for a drink, but a space that caters to various needs.

She said, “Sustainability is increasingly important. Ecoconscious travellers appreciate hotels that incorporate sustainable practices throughout their operations, and the bar is no exception. Hoteliers can also use energy-efficient

appliances and equipment, or have procedures put in place to make sure energy is being used as efficiently as possible.” For example, at Clermont Hotel Group, they have in place a ‘Daily Greener Future Checklist’, completed by teams working night hours across the hotels to ensure lights, computers and other electronic devices are switched off, and 100% renewable energy is used across the entire portfolio of hotels.

Aline believes that, by understanding these preferences, hotels can create a bar experience that becomes a soughtafter destination for business travellers. She concluded, “It’s a place to relax, recharge and connect – all within the comfort of their hotel.

“Robust Wi-Fi is no longer seen as a perk, but a necessity, particularly for the business traveller. Hoteliers can meet those guests’ needs by ensuring hotel bars provide a convenient working space, with high-speed Wi-Fi and power outlets, providing the expected uninterrupted access for work, streaming, and staying connected while on their travels. Not only does this minimise any stress or frustration, but it also translates to a more positive and productive experience.”

A venue taking a different approach to ensuring it appeals to a broad audience of consumers, including business travellers, is the iconic lifestyle hotel in East London, Nobu. The venue is gearing up for an exciting summer, celebrating the 30th anniversary of the Nobu Restaurants, with the reopening of its chic Nobu Bar & Terrace. The reopening is in collaboration with the prominent Londonbased multidisciplinary artist, David Speed.

David Speed is a well-known East London artist, best known for his series of neon paintings. His unique signature style uses bold fluorescent colours to dramatically captivate viewers. David’s work is centred on themes of identity, connection and untold stories.

Nobu Hotel London Shoreditch has partnered with David Speed in celebration of the 30th anniversary, with a collection of artwork for the Terrace that will bring to life Nobu’s signature ‘6 steps of making sushi’. The collection pays tribute to Chef Nobu’s dynamic hands and his meticulous creation of sushi that his restaurants are famed for globally.

Partnering with local artists can significantly enhance the appeal of hotel bars to a broader audience, including business travellers, as it offers a whole new dimension. By showcasing local talent through art installations, live performances, or collaborative events, hotel bars create a unique and vibrant atmosphere that reflects the local culture and community. This not only provides guests with an authentic and memorable experience, but also serves as a conversation starter and networking opportunity for business travellers.

Lara Barnett, Head of Marketing, Florattica Rooftop & Canopy By Hilton London City, revealed that herself and the team have found that modern business travellers at Canopy By Hilton London City and Florattica Rooftop prefer a bar that offers high-quality drinks, including cocktails and local brews with focus on health and wellness with healthy and low-alcohol options. Lara said, “Snacks and meals being available late evening is often expected.

They value a comfortable, stylish setting with quiet, more private areas for either work, conversation, or to simply switch off from the day. Excellent, personalised experience from our knowledgeable staff is essential, as well as sustainable practices, and special offers for the members.”

Keen to find out whether there are specific menu offerings or food and beverage trends that appeal to modern business travellers, we asked Lara the question, to which she said, “Florattica’s food concept features small plates designed to perfectly complement our cocktail menu. We offer healthy options and emphasise locally sourced ingredients and sustainable practices. Customisable meals and allergen-friendly options cater to individual preferences. Our drink selection includes seasonal innovative cocktails, local brews, and nonalcoholic spirits and drinks, providing diverse and appealing choices for today’s health-conscious and ecominded business travellers.”

It’s evident that modern business travellers have unique and evolving needs that hotels must address to ensure their bars are not only appealing, but also functional and conducive to productivity. By focusing on factors, such as: high-speed internet connectivity, comfortable seating arrangements, versatile spaces for both relaxation and work, healthy and diverse food and beverage options, and a seamless integration of technology for ordering and payments, hotels can create bar environments that cater effectively to the demands of contemporary business travellers.

Where style meets substance

A UNIQUE BLEND

LOUIS XIII Cognac is a prestigious brand of cognac produced by The House of Rémy Martin, renowned for its luxury, heritage, and exclusivity. In an exclusive interview with Global Executive Director, Anne-Laure Pressat, we share an overview on the liquid as well as what the house looks for in its partners.

Tell us about the origin behind LOUIS XIII

LOUIS XIII was born in 1874, thanks to the genius of a man named Paul Emile Rémy Martin (great-grand-son of Rémy Martin). He had the vision to create a cognac with the oldest eaux-de-vie in the House, using a splendid bottle decorated with fleurs de lys. He named it after the style of the decanter: Adorned with the emblematic Fleur de Lys, it reminded him of the LOUIS XIII style and the post- Renaissance era. This period of cultural and artistic rebirth aligned with the values of his ambitious project and recalled the first traces of his family’s presence in the region of Cognac. Soon after its creation, LOUIS XIII began its journey of global exportation, swiftly gaining recognition as a global symbol of French craftsmanship and art-de-vivre worldwide.

What are the flagship products offered by LOUIS XIII?

The LOUIS XIII Iconic Collection offers our signature LOUIS XIII decanter in different formats and is the only

luxury spirit to do so. The Classic 70cl decanter stands as a global icon of luxury. Ranging from the miniature 5cl ideal for Hotel Suites, mini bars or gifting, up to the stunning Mathusalem 6l decanter. A rare piece created by 20 master crystal artisans working in unison, there are only 50 decanters made each year globally.

Can you describe the unique characteristics and craftsmanship behind the liquid?

LOUIS XIII is a blend of old and precious eaux-de-vie 100% from Grande Champagne that have been meticulously selected over time by generations of cellar masters. The selection of eaux-de-vie that have the ageing potential to be part of a future LOUIS XIII represents less than 0.5% of all cognac eaux-de-vie produced in one year. Since 1874, our expert cellar masters have handpicked different combinations of aged eaux-de-vie from our cellars, using

expertise and savoir-faire to blend them in such a way that retains the signature taste and aromas of LOUIS XIII throughout time. The LOUIS XIII Cellar Masters of our past, present and future all share a single vision – to protect and nurture the LOUIS XIII legacy. Today, we have eauxde-vie in our cellars that date back several decades, and our current Cellar Master Baptiste Loiseau continues to set aside stocks of the very distinctive Grande Champagne eaux-de-vie for his successors to draw on in the coming centuries.

What values does LOUIS XIII embody as a brand?

Time and terroir are at the heart of LOUIS XIII, and our reliance on these two forces is reflected in everything we do. Not only do we ensure that future Cellar Masters will have access to the raw materials from which to create LOUIS XIII, we also recognise the importance of preserving the environment for future generations. In short, acting in the present with gifts of the past to ensure the transmission of its legacy to future generations. This dynamic process allows for continuous innovation while preserving the essence and core values of LOUIS XIII.

What does LOUIS XIII look for in its hotel partners?

While heritage holds significance, LOUIS XIII constantly looks to deliver unique experiences to the end clients. LOUIS XIII is best showcased by collaborating with hotels that excel in sophistication and elegance, who wish to create lasting emotional connections and memories for their guest. Its about intertwining joint values with exclusivity to enrich the LOUIS XIII tasting experience and elevating it to new heights. The ideal synergy and uniqueness of each collaboration is keys to create a singular and relevant luxury lifestyle experience.

What sets LOUIS XIII apart from other luxury spirits brands in terms of ethos and approach?

The blend of history, contemporary essence, and anticipation for the future renders LOUIS XIII truly remarkable. Recognising that the eaux-de-vie reserved will become a heritage for blending LOUIS XIII in the years to come fosters a perpetual gaze forward, envisioning a future where, amidst inevitable change, LOUIS XIII endures with its unaltered excellence and intricacy. Each drop represents a living inheritance, while every decanter commemorates the visionary intellect and craftsmanship that sculpt the future by leaving an imprint on tomorrow. The motto is ‘Think A Century Ahead’, LOUIS XIII dares to be the innovator in the luxury Cognac segment.

How does the brand position itself within the luxury spirits market?

LOUIS XIII remains a source of reverence and admiration as it has been for the past 150 years. The rare limited editions such as the Black Pearl or Rare Cask collections are gems to be found in some of the word’s best hotels. LOUIS XIII large formats such as the 3L Jeroboam and 6L Mathusalem are entirely made of crystal, limited and numbered each year.

uk.louisxiii-cognac.com

Experiences can be enjoyed in London and beyond:

Raffles London at The OWO is only one of five global venues serving LOUIS XIII from the 6L Mathusalem decanter. Showcased on a tailor-made and co-created leather trunk the experience is complete with integrated caviar pairing.

For the ultimate hedonist and connoisseur, The Dorchester offers the world’s only Rare Cask flight by the glass (and a complimentary visit to Cognac) and a set of luxury canapes created by executive Head Chef Martyn Nail to be enjoyed alongside every glass of Classic LOUIS XIII.

For a complete culinary Michelin-starred experience, Gordon Ramsay 1890 at The Savoy under the helm of Executive Chef James Sharp and Head of Wine Emanuel Pesqueira offers LOUIS XIII at the end of the tasting menu, expertly served from the rare Jeroboam decanter.

BUILDING A BRAND

In an exclusive interview with Richard Betts, the visionary founder of Komos, a brand that is rapidly making waves in the hospitality sector, we delve into the origins of Komos, exploring Richard’s inspiration and the journey behind the brand’s creation. We will discuss how Komos stands out in a crowded market and its impact on the hospitality sector.

What is the history and background of Komos?

After spending about 20 years building a successful Mezcal business, I decided to move on in late 2017. Reflecting on my journey, I felt grateful for the experiences and lessons I had gained. While enjoying a drink on my rooftop in Amsterdam with my good friend Joe, he asked me, “What do you want to do next?” I expressed my interest in focusing on tequila this time around. Joe, inspired by his recent trip to a wedding in Greece where good tequila was hard to find, was immediately on board with the idea. For us, tequila was our drink of choice, and we couldn’t understand why it hadn’t yet gained global popularity. We envisioned creating a generational tequila brand—one that would endure and appeal worldwide.

We aimed to craft an ultra-luxury tequila, driven by my passion for creating something I love. My background in winemaking had taught me the importance of complexity and elegance in a drink. The concept of ‘elevage,’ or the upbringing and aging process, fascinated me. I wanted our tequila to embody these qualities—engaging, complex, and elegant. This approach would require significant time and resources, but we were committed to making a highquality product.

When considering how to market our tequila, we noticed that traditional messaging focused heavily on heritage and tradition, which didn’t resonate with us. We wanted to create something delicious and innovative that fit into the modern lifestyle. We envisioned Komos being

enjoyed in luxurious settings—on yachts, at beach clubs, fine-dining restaurants, and upscale bars. We wanted to bring a Mediterranean-inspired aesthetic to our brand, emphasising a way of living that includes sun, sea, sand, and wine.

Our journey wasn’t easy initially, but once people understood our vision, Komos started to gain momentum. The unique branding and bottle design began to speak for themselves, and our product found its place in the market.

What sets Komos apart from other tequila brands?

Tequila production generally follows a standard trajectory: making blanco tequila, aging it, and selling it at different stages. We found this approach uninteresting and therefore chose a different path. Each Komos expression is ‘purposebuilt,’ reflecting our creative vision. Our first creation, Añejo Cristalino, started with the idea of a rich, aged spirit that retained its complexity while being clear. We used gravity and charcoal filtration to remove the colour, creating a clear luxury spirit without the impurities that cause headaches.

Our next release was Reposado Rosa, a pink Reposado aged in red wine barrels chosen for their specific shade. This unique approach allows us to create a distinct product rather than just an older version of the same thing. Each expression of Komos is crafted with a unique purpose, setting us apart from other brands.

Can you describe the flavour profile of Komos?

Each Komos expression has a distinct flavour profile. We don’t sell blanco; instead, we age it to create a complex framework for our other expressions. Our blanco serves as a foundation, retaining a hint of green, spicy agave notes, even as it ages and develops more complex flavours. This

balance ensures that drinkers always recognise they are enjoying tequila.

How does the brand fit into a hotel bar?

Komos thrives in upscale hotel bars, particularly in places like London. These bars have evolved into destinations in their own right, focusing on high-quality offerings. As tequila becomes a global phenomenon, people want to enjoy their favourite drinks, no matter where they are. Hotel bars, therefore, provide an ideal setting for Komos, catering to a discerning clientele that appreciates luxury spirits.

Do you provide marketing and promotional collateral to partner hotels?

We offer a detailed brand book for Komos that outlines our ethos and product offerings. However, we encourage our partners to be creative and make the brand their own. We find it exciting to see how different places interpret and serve Komos, often using local ingredients and unique presentations. This approach allows us to learn and grow, keeping the brand dynamic and innovative.

How does Komos stay innovative and relevant in the ever-changing hospitality industry?

Our primary focus is on delivering an exceptional product. We aim to create something truly great, comparable to the best tequilas, cognacs, and whiskeys. This dedication to quality drives our innovation. By staying true to our passion and constantly challenging ourselves, we ensure that Komos remains relevant and admired. Like non-vintage Champagne, which consistently achieves excellence year after year, we strive for the same dedication and practice in producing our tequila.

komos.com

A PURE PARTNER

How do you achieve your sustainability goals and elevate the customer experience at the same time? EcoPure Waters provides a smart solution in filtered water and reusable glass bottles that can also carry the venue artwork, delivering premium, chilled water without the plastic, transport, and waste. We have all the details.

EcoPure Waters recently refreshed its leadership with Nick Hargrave joining as CEO. With over twenty years of background in finance, alongside running multimillion pound marketing agencies, Nick brings with him a sharp eye for commercial innovation and an acute understanding of the market headwinds and trends that EcoPure Waters’ customers are facing right now.

EcoPure Waters has broken away from the traditional ‘blue’ branding that is usually associated with water brands and has embraced its 30 years of ‘eco’ heritage by focusing on green and gold. Fantastically Filtered is the new strap line with Fantastically Fitted and Fantastically Focused pillars that better signpost the high-quality engineering and world class customer service that you receive when you partner with the brand.

EcoPure Waters is trusted by leading venues including Cromlix, Grantley Hall, The Gilpin Hotel & Lake House, IHG Kimpton Fitzroy, Marriott London Heathrow, The Harper and The Headland Hotel. The new branding and leadership are the start of a series of progressive moves and innovations the company are set to make over the coming months and years. We sat down with Nick Hargrave to discuss his move and the future of the business.

Why did you join EcoPure Waters?

EcoPure Waters is a family-owned business and I have known one of the founding families for decades. After a career in corporate finance and private equity, I found that I enjoyed the tangibility of the operational challenge more than advisory. When the opportunity arose to be involved with a company focused on sustainability and hospitality it was almost too good to be true. It has been so much fun working with the brilliant and dedicated team at EcoPure Waters, and meeting so many exceptional and supportive clients.

What is EcoPure Water’s point of difference?

Customer service has always been industry leading at EcoPure Waters, but this is now our number one, two and three priority. It is hospitality - customer service is the beginning and the end. We don’t view ourselves as

engineering suppliers, we are instead focused on delivering the end-user experience that our customers’ customers expect.

Every venue is different, with different needs and different styles - one solution doesn’t fit all and so we are increasingly providing bespoke services. We don’t see problems; we see opportunities for solutions.

When our client told us they preferred bottles we didn’t supply, we sourced, tested and printed the ones they wanted. When another client wanted a free-standing guest filling station on every floor, we designed and engineered a solution.

We have more innovations on the way that we can’t wait to unveil. Feedback is a gift and we are, therefore, always listening to our customers and trying to anticipate their needs.

How important is sustainability to your business?

It’s the key driver of our business. While the sustainability credentials of our solutions appear self-evident - we ship reusable bottles once, cutting out daily/weekly transport, waste collection and the carbon footprint of recycling - when we run the analysis, we find the numbers are astonishing. There is rightly a huge focus on reducing plastic bottles, but the carbon footprint of single use glass

“The real value for our clients is the branding and messaging opportunity from our personalised, branded bottles.”

bottles is even more eye-opening. The difference between the carbon footprint of our solutions vs. single use bottles is multiples, not percentages.

It isn’t just improving sustainability for clients; it’s living it ourselves. We are looking at all the marginal gains. We have swapped the plastic wrapping tape we used on shipments for paper tape. We are introducing new filters that are part of a closed loop system, so they are recycled and re-used. We have migrated everything we can to the cloud and digital processes, clearing out filing cabinets to discourage paper printing as much as possible.

How does EcoPure Waters truly add value to its customers?

In a world of ever-increasing cost and inflation for our clients, the cost savings with our solutions are an enormous benefit. We recently heard from a client with net savings of over £90,000 and 1.2 tonnes of plastic in the first year of implementing our system. Other than at very low volumes, when we run the cost comparison analysis the numbers keep dropping out squarely in the no-brainer category.

But it isn’t just the cost savings and sustainability that drive our customers’ choices. Sustainability is almost a ‘hygiene factor’ these days - there’s increasingly no excuse to not be doing everything you can. Equally, driving efficiencies and cost savings are business as usual for any enterprise.

The real value for our clients is the branding and messaging opportunity from our personalised, branded bottles. In a hugely competitive market, brands need to find their points of difference and make their guest experiences as memorable as possible – why would you give your brand space away to someone else on such a valuable brand touchpoint? This is true for all our customers from the largest venues of Marriott and IHG (where we are a preferred supplier) to the smallest luxury boutique.

Every detail counts in crafting unforgettable experiences and the quality of your water speaks volumes. At EcoPure Waters, we want to be the trusted partner that ensures the flawless execution of your guest and brand experience while showcasing your commitment to excellence and sustainability.

ecopurewaters.com

SUSTAINABLE SPIRITS

In a piece from Tom van der Neut, Business Unit Controller at Lanchester Wines, we explain how hotels can reduce some of the CO2 footprint associated with their wines.

Sustainability is currently the most prevalent topic within the UK wine trade, which is driving a lot of the sector’s innovation. While it’s uncertain how much this focus has reached the average customer, there is significant progress happening behind the scenes. From vineyard to glass, the journey of wine is being transformed by innovative sustainable practices.

The conversation around sustainable wine begins in the vineyard. It encompasses practices such as organic farming, water conservation, and biodiversity enhancement. But, the sustainability story doesn’t end there. How wine is transported and packaged also plays a crucial role in its environmental footprint.

Leading the charge in sustainable wine practices, Lanchester Wines has made a significant breakthrough. It is the first UK wine business to offer an ultra-lightweight 300g wine bottle to its bulk wine customers. Lanchester Wines has partnered with renowned glass manufacturer Verallia to pioneer this innovation. The Verallia Bordelaise Air 300g bottle sets a new standard for sustainability in the wine industry. This bottle achieves a 25% CO2 reduction compared to the UK standard 400g bottle.

Crafted with approximately 30% recycled glass, the Bordelaise Air 300g is not only eco-friendly but also retains the classic elegance of the traditional Bordeaux wine bottle. Glass is a highly recyclable material, with the UK glass sector boasting a recycling rate of around 74.2%—one of the highest among packaging materials

Shipping wine in bulk is already a more eco-friendly option, saving around 38% CO2 compared to shipping it in bottles. By introducing the 300g bottle, Lanchester Wines is further reducing the carbon footprint of a venue’s wine list as this new bottle removes 3.2 tonnes of bottle weight per 24,000 litres of wine (ie, one tank of bulk wine), representing a substantial environmental saving. These innovations reflect a broader trend towards sustainability in the on-trade sector. As hotels continue to embrace eco-friendly practices, they not only reduce their

environmental impact but also cater to an increasingly environmentally-conscious clientele. With pioneering efforts like those of Lanchester Wines and Verallia, the future of wine in the on-trade looks greener than ever.

*300g bottle vs UK standard 400g bottle ** Britglass.org.uk

LEADING WITH LUXURY

Guest experience is pivotal amongst consumers during a hotel stay with drinks offerings playing a key role within this, and London Essence is on a mission to innovate and offer memorable experiences for people who are looking for something more than the ordinary. We spoke with Keiran Madden, F&B Training & Development Manager UK & Ireland from Marriott Hotels to discuss and explore the benefits and impact that partnering with a premium mixer and soft drinks brand can have on guest experience and sustainability ambitions.

Tell us about your approach to your drinks offering at Marriott and how this supports the guest experience?

Guest experience is a priority for us and being able to offer drinks that deliver against consumers’ expectations and provide an enhanced experience that guests are seeking. London Essence’s range of premium mixers and soft drinks helps support this and enables us to make recommendations tailored to our customers’ needs.

Guests are always looking for a wide range of quality drinks choices, and at Marriott we aim to offer a collection of beverages that provides something for all tastes. This also means we need to continuously develop well curated drinks menus across all outlets in our hotels.

With evolving consumer behaviours and trends, we enjoy experimenting with spirits and mixers to further elevate our drinks and give our guests a reason to keep coming back. Additionally, more consumers are attempting to moderate their alcohol consumption, so it’s more important than ever for us to create alcohol-free offerings and expand our menu with credible premium adult soft drinks beyond regular cola, lemonade or fruit juice.

What was the appeal and attraction of working with the London Essence portfolio of drinks?

The flexibility of London Essence’s drinks collection across both the 200ml bottled format and the Freshly Infused fount helps to elevate and enhance our guest experience by offering opportunities to discover and experiment.

The drinks include some really interesting flavour combinations, especially within the range of Crafted Sodas which provides the perfect non-alcoholic alternative for our guests but can also be used to elevate mixed drinks and cocktails. Flavours such as Pink Grapefruit make a refreshing Paloma, and my personal new favourite,

Raspberry & Rose Soda features in our Raspberry & Rose Mojito as a fresh and interesting twist on an old classic. It’s these types of drinks that add another dimension and layer to our serves, and means we can incorporate new and exciting flavours while complementing a variety of food options in the hotel bar or restaurant.

We also added London Essence’s Freshly Infused to our bars which has added an element of theatre to the serve for customers but has also helped with operational efficiencies. The Freshly Infused fount uses technology that ensures each serve is perfectly chilled and carbonated with the correct blend of distilled botanicals. This ensures hotels can provide guests with an enhanced drinks experience, meeting operational needs of the venue, without compromising on taste. We look towards our suppliers and new technology that can help us bring the quality as well as efficiency within our hotels. The fount manages to bridge the gap between the two perfectly, and it reduces our glass recycling needs as well as freeing up cellar space of bottled mixers.

London Essence was also flexible with the flavour line up we wanted on the fount which allowed us to tailor this to include a mix of Tonics, Sodas and Ginger Ale. This helped us expand the beverage options beyond a Gin & Tonic, particularly as the demands for both spritz cocktails and no and low alcohol options grow.

In what ways does the partnership with London Essence help you prioritise elegance and efficiency across the multiple touchpoints of the hotel?

When it comes to the products we use and our guests, quality is always at the forefront of our thinking. We have

found that working with London Essence’s technology has been hugely beneficial to provide our guests with elegant and delicious drinks that are operationally easy to make. The fount is an elegant addition to the bar with a premium look and feel that works in both our conference and events space as well as our lounge bar areas.

The important thing for us is that the quality of the range is not lost with Freshly Infused, and the technology ensures the taste, aroma and carbonation is just as good as if it were to come from one of London Essence’s signature 200ml glass bottles.

Tell us about your sustainability ambitions & practices and how does your collaboration with London Essence help towards these goals?

As the largest hotel group in the world, Marriott has to lead the way in sustainability efforts across all elements of the business and this of course extends into our bar products and drinks menus. This is embedded into our business strategy, and we have committed to goals globally that are in line with the UN objectives. Our collaboration with London Essence and its innovative dispense system, Freshly Infused, aligns with Marriott’s ambitions and goals; the reduction in packaging and operational efficiency, makes it a great addition to our venues.

In a world where there is so much choice, London Essence is proud to be leading the way in premium mixers and soft drinks to provide an elegant offering that complements the luxury style and creativity of the world’s most distinguished hospitality venues.

Discover more at www.londonessenceco.com/en/trade/ freshly-infused/

A TOAST TO TASTE

Introducing bottlegreen to hotel bars presents an opportunity to enhance the guest experience by offering a sophisticated range of premium soft drinks and versatile cordials. The brand, under SHS Drinks, is renowned for its high-quality beverages crafted from natural ingredients, appealing to discerning guests seeking refreshing and refined options. In this piece, we explore the brand and what it offers to both hotel bars and in-room mini-bars.

“Bottlegreen offers hotels two key things: flavour and versatility,” stated Sasha McNeilly, Brand Manager at SHS Drinks.

“The range of flavours – across both cordials and sparkling pressés – is second to none and bar-staff know they can rely on our award-winning and highly versatile cordials to make an impact in cocktails, mocktails or long drinks.

“Bottlegreen is unashamedly premium; with looks fit to grace any setting and a range to suit any taste, the brand warrants being on every hotel’s ‘must-have’ list.”

Bottlegreen cordials won five Bartenders’ Brand Awards 2024 medals, and five Great Taste award wins in 2023.

“But bottlegreen is about much more than flavour and versatility: Born in the picturesque Cotswolds 35 years ago, all products are made using a unique cold-filtration process traditionally employed by winemakers, water from our onsite spring, and high-quality ingredients.”

McNeilly continued: “Drinks menus evolve, so innovation is an ongoing focus as we refresh our offering with indemand flavours. Amongst recent new cordials are Mango & Passionfruit and Lime & Mint. This year’s principal flavour innovation is delicate and fragrant Rose & Elderflower.

“Bottlegreen is ideally suited to both main bar and mini-bar, with our screw-top 275ml pressés and our new range of 5% ABV 250ml vodka spritzes perfect for in-room usage. We collaborated with English distiller Edwards 1902 to create a canned RTD in three flavours – Elderflower; Raspberry; and Lime & Mint.

“Our ‘Add a Dash of Extraordinary’ campaign employs witty lines such as ‘It’s like evening wear for water’ and ‘Put the pro in prosecco’ to profile bottlegreen’s ability to elevate drinkers’ experiences. The ads illustrate how incorporating vibrant bottlegreen flavours makes serves that bit more special.

“Taste and quality are central to all bottlegreen products. Our cordials are popular with bartenders who appreciate that a little goes a long way, and our pressés are perfect refreshing long drinks,” concluded McNeilly. www.shs-drinks.co.uk

The Elderflower Martini

Recipe by TV food and drink expert Andy Clarke.

The floral nature of elderflower is a lovely addition to the striking combination of vodka and dry white vermouth, creating a summery twist on the classic.

Ingredients (serves 2)

8 parts (200ml) Edwards Vodka

2 parts (50ml) bottlegreen Hand-Picked Elderflower

Cordial

1 part (25ml) dry white vermouth

1 part (25ml) lime juice

Large handful of ice

Lime, to garnish

Method

Put ice in shaker, add all liquid ingredients. Shake for minimum 20 seconds. Strain into glasses and decorate with a twist of lime zest.

HISTORIC CHARM WITH A TWIST

Featuring as our Hotel of the Month this July is the best boutique hotel in York – Hotel Indigo. In an intimate conversation with the venue’s General Manager, Simon Grace, we find out how the team successfully navigate industry trends and continue to position themselves at front-runners in the competitive hospitality space.

Ideally situated in the heart of the historic city of York, Hotel Indigo York is a perfect base for exploring the city’s rich heritage and vibrant culture. Located on Walmgate, the hotel is within walking distance of iconic landmarks such as the York Minster, the Shambles, and the city walls.

Hotel Indigo York’s design and interior decorations allow for a home away from home while visiting the historic city, mixing warm and comforting materials with touches of

the city’s heritage. Popular with both visitors to the city and locals, Hotel Indigo York won the York Press People’s Award for its design. Simon explained that it’s the hotel’s supremely comfortable beds, rainfall showers and friendly service that makes guests feel at home.

Upon opening the venue, Simon explained, “We were looking to create an environment which allows guests to feel at home and able to truly unwind at the end of a day of exploring York’s sights.” To achieve this, the team created

welcoming bedrooms and public spaces by incorporating links with the city throughout the hotel. “This was done by using a mix of tactile materials in both soft furnishings and hardware, from exposed brick to leather loungers and quirky industrial touches such as lampshades made from nineteenth century jelly moulds. The combination of such fabrics along with York-focused artwork creates a sense of city’s heritage and reflects the warm welcome that York offers,” Simon added.

Because Hotel Indigo York is surrounded by fascinating historical sites to explore on foot, like the majestic York Minster at the city’s heart, the Roman walls that envelope York’s maze of quaint streets and historic gems, and the famous Shambles, one of the best-preserved medieval shopping streets in Europe, the team ensure this is leveraged within the marketing strategy to ensure maximum reach.

Simon also explained that aside from the incredibly historic location it’s convenience for UK staycationers, with trains from London arriving in under two hours and from Edinburgh in two and a half hours, is central within the team’s marketing messaging, “To demonstrate the convenience of choosing York as a destination for a long weekend or midweek break.”

Simon recognises the importance of offering choice to consumers with Hotel Indigo York boasting 103 guest rooms in total with a range of styles set up to be inviting as possible for a range of guest preferences. “All of our rooms start with the most important thing which is the supremely comfortable beds, using 100% Egyptian Cotton bed linen and our spa inspiring bathrooms with rainfall shower for the ultimate bathing experience.”

All rooms include king sized beds with the options for guests to add on a bath to their shower, a sofa bed for family stays and accessible bedrooms for those in wheelchairs. Simon added, “It is important for us to provide a range of different rooms as we know that all of our guests

have their own particular needs and preferences, and we want to exceed expectations when it comes to flexibility.”

The boutique hotel has a range of facilities to enhance the guest experience, including a fitness room with a great choice of workout machines for those looking to keep up with their regular gym routine whilst staying with us. The hotel’s quirky design and heritage can also be found at No. 88 Walmgate, which offers hearty breakfasts and rustic pizzas with neighbourhood flavours as well as local craft ales, creative cocktails, and gins.

With the city of York being a competitive space for hospitality, in order to stand out, Siimon explained that the venue does this by forming meaningful partnerships with other local businesses (F&B, attractions, artwork) such as: Ellers Farm Distillery for high quality, sustainable Yorkshire Dutch Barn Vodka and innovative liqueurs, in order to play to the hotel’s tie to the local area. The Wizards Magic Chocolate, in order to link with the chocolate theme of Indigo and the city itself, this also brought in the local link with wizards too. Creating a ‘package’ - in collaboration with other York attractions such as York’s Chocolate Story and space for local artists – “We have a ‘doodle wall’ in the hotel lobby created by an artist, which features a map of York for inspiration.

“Another quirky touch comes in the form of personalised messages written on room mirrors from the hotel for guests, which are great fun, especially on occasions like birthdays and weddings.

“Hotel Indigo York recognises other important features too, like its roots: you’ll find eclectic illustrations of Walmgate in by-gone days and ‘Made in Yorkshire’ oak tables for example,” finished Simon.

Hotel Indigo York stands out as our Hotel of the Month for its exceptional blend of historical charm and modern comfort. It’s not just a place for guests to rest their heads, the venue offers an invitation to indulge in the rich culture and vibrant atmosphere that define the remarkable city.

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SUSTAINABILITY

Image © Dyson

WATER WISDOM

Responsible water management in hotels is crucial for sustainability and operational efficiency. Here are five technologies and strategies that can significantly contribute to this effort.

1

LOW-FLOW FIXTURES

Low-flow fixtures in hotels, such as low-flow showerheads, faucets, and toilets, significantly contribute to responsible water management by reducing the overall water consumption without compromising guest comfort. These fixtures are designed to use less water per minute compared to traditional ones, which can lead to substantial savings in water usage across the hotel. By minimising water waste, hotels can decrease their environmental footprint, conserve local water resources, and reduce operational costs associated with water and energy consumption. This sustainable practice aligns with growing environmental awareness and can enhance the hotel’s reputation among eco-conscious travellers, ultimately supporting broader sustainability goals within the hospitality industry.

2

GREYWATER RECYCLING SYSTEMS

Greywater recycling systems in hotels repurpose wastewater from sinks, showers, and laundry for non-potable uses such as irrigation, toilet flushing, and cooling towers. This reduces the demand for fresh water, thereby conserving valuable resources and alleviating pressure on municipal water supplies. Implementing greywater systems also minimises the environmental impact by decreasing the volume of wastewater that needs treatment and disposal, thus lowering energy consumption and greenhouse gas emissions associated with water treatment processes. Moreover, these systems enhance the hotel’s sustainability profile, appealing to environmentally conscious guests and setting a standard for eco-friendly practices in the hospitality industry.

3

SMART IRRIGATION SYSTEMS

Smart Irrigation Systems use real-time data from weather forecasts, soil moisture levels, and plant water needs to precisely control irrigation schedules and amounts, reducing water wastage significantly. By automatically adjusting to environmental conditions, they ensure that landscapes are watered only when necessary, promoting efficient water use. Additionally, smart irrigation can help hotels maintain lush, attractive grounds sustainably, demonstrating their commitment to environmental stewardship.

5

WATER LEAK DETECTION SYSTEMS

4

WATER-EFFICIENT LAUNDRY PRACTICES

Water-efficient laundry practices in hotels play a crucial role in responsible water management by significantly reducing water consumption and minimising environmental impact. By adopting high-efficiency washing machines, which use less water per load, and implementing water recycling systems, hotels can decrease their overall water usage. These practices not only conserve precious water resources but also reduce the energy required to heat and pump water, leading to lower operational costs and a smaller carbon footprint. Additionally, using environmentally friendly detergents and encouraging guests to reuse towels and linens can further enhance water conservation efforts.

Water Leak Detection Systems in hotels play a pivotal role in promoting responsible water management by ensuring timely identification and resolution of leaks, thereby minimising water wastage. These advanced systems use sensors and real-time monitoring to detect leaks at their inception, preventing extensive water loss and potential damage to hotel infrastructure. By quickly addressing leaks, hotels can significantly reduce their water consumption, aligning with sustainable practices and environmental stewardship. Additionally, such systems help in lowering operational costs associated with water damage repairs and excessive water usage, contributing to both economic and ecological benefits. This proactive approach not only conserves a vital resource but also enhances the hotel’s reputation as an environmentally conscious establishment.

THE NET-ZERO JOURNEY

We delve into the rise of carbon-neutral hospitality and look into strategies within hotels for achieving net-zero emissions.

The hospitality industry, renowned for its emphasis on comfort and luxury, is undergoing a transformative shift towards sustainability.

As concerns over climate change intensify, the concept of carbon-neutral hospitality is gaining traction, reflecting a growing commitment to environmental responsibility. In this article, we explore the rise of carbon-neutral practices within the hotel sector, examining the innovative strategies hotels are implementing to achieve net-zero emissions. From energyefficient technologies and renewable energy adoption to waste reduction and sustainable sourcing, we delve into the multifaceted approach that is redefining hospitality for a greener future.

Karolin Troubetzkoy, Executive Director for Marketing and Operations at Jade Mountain and Anse Chastanet, believes that no matter how big or small your organisation is, there is still an opportunity to contribute towards a better tomorrow and through your actions, inspire

others to do the same. “Whether it is through our water management system or our coral nurseries, efforts to reduce and prevent plastic pollution, we want to be at the forefront of these initiatives.

“I believe in the transformative power of collective commitment to environmental stewardship. Our approach must be holistic, integrating sustainable tourism practices that protect our coral reefs, reduce waste through circular economic models, and ensure that the benefits of tourism contribute to the wellbeing of our local populations,” added Karolin.

At Jade Mountain, the team prioritise sustainability and environmental stewardship in every facet of their operations. A key feature of the venue’s architectural design is the maximisation of natural airflow, which nearly eliminates the need for air conditioning. This not only conserves energy but also enhances guests’ experience by harmonising with the natural tropical surroundings and promoting a healthier environment.

To further reduce the ecological footprint at Jade Mountain, Karolin said, “We have established an on-site water bottling plant that uses glass bottles, significantly cutting down on plastic waste. This initiative is part of our broader waste reduction strategy, which also includes comprehensive recycling and composting programs.

“We also emphasise the importance of supporting the local economy and reducing our carbon footprint through our procurement practices. By sourcing produce and other goods locally, we not only ensure fresh, high-quality ingredients for our guests but also minimise transportation emissions associated with long-distance supply chains.”

Looking at innovative technologies and practices that venues have already adopted to reduce energy consumption and emissions, designed to help achieve the best sustainability practices, in July 2019, Beachcomber Resorts and Hotels introduced an Environmental and Social Charter with 52 commitments.

Karine Perrier Curé, Chief Brand & Communication Officer at Beachcomber Resorts and Hotels, explained that these commitments “form the backbone of Beachcomber’s pledge to reduce their carbon footprint including ‘Choose Less but Greener Energy’.”

To optimise energy efficiency, all Beachcomber resorts have installed variable speed drives on the chilled water pumps that feed the air-conditioning systems, without compromising the room comfort. The resorts are also

equipped with solar water heaters as well as photovoltaic panels where possible. The team promote energy-saving Light Emitting Diode (LED) products for lighting purpose and have introduced solar lighting too.

Engaging with suppliers to ensure sustainability throughout the supply chain is now essential and the team at Beachcomber recognise this. Karine said, “We uphold the principles of responsible sourcing by informing all our suppliers about our Environmental and Social Policy and select them based on their responsible commitment.

“We urge our suppliers to seek methods to reduce packaging and choose environmentally sustainable products.

“We favour eco-friendly products, from cleaning products, bathroom amenities to FSC certified paper and we also support Made in Moris products and encourage local entrepreneurship.”

At Beachcomber, they have made it their mission to preserve and develop the environment and communities in which the resorts are located and feel that it is important to strive to achieve well-esteemed certifications, as these really showcase the brand’s commitment to sustainability.

Katrin commented, “We are thrilled that Paradis Beachcomber Golf Resort & Spa, Dinarobin Beachcomber Golf Resort & Spa and Beachcomber House have received their EarthCheck Gold certification for the second consecutive year and we are even more proud that Royal

Palm Beachcomber Luxury, Canonnier Beachcomber Golf Resort & Spa, Mauricia Beachcomber Resort & Spa and Shandrani Beachcomber Resort & Spa achieved the EarthCheck Gold certification for the first time. Moreover, we are eager to receive the remaining Gold Certificates. This certification demonstrates our devotion to continue monitor and target towards net-zero emissions.”

Another company dedicated to implementing measures to reduce any negative impacts on the habitats in which they operate, while at the same time maximising the positive impact arising from their activities is Wilderness. Since rolling out a major solar conversion and sustainable energy programme in the majority of our camps across Africa, Wilderness is currently saving more than five million kWh (kilowatt-hours) of energy each year through the use of renewable resources.

Warren Ozorio, Wilderness Group Environmental Coordinator, revealed that as a brand, Wilderness have 18 solar-powered camps, which currently produce over 10 000 kWh of their own power daily. In addition, there are 25 camps with solar-inverter or battery-inverter hybrid systems, reducing generator usage by up to 66%.

There are also a number of camps using smaller, individual solar arrays for each guest suite, or one single larger array to run the front of house only, amounting to an additional 744 kWh daily. “To date, six Wilderness camps derive their power from hydro generation (off national grids), which is much cleaner than fossil fuelderived grid power. Further reducing the need for reliance

on generators or electricity, we have 905 solar geysers or solar-thermodynamic geysers in place throughout our operational areas, saving over 3 500 kWh a day,” added Warren.

Warren explained that regular geysers may typically operate for two hours a day in our camps, and usually contain a 2 kW electrical element. “This means that the introduction of, and ongoing conversion to, solar geysers has resulted in a saving of 4 kWh per day per geyser.”

This translates into a substantial saving across the business of over 1.3 million kWh annually, equal to 710 tonnes of coal a year. “We will continue to focus on reducing our reliance on fossil fuels by using the latest technology in solar installations, and at the same time reduce the electrical demand of our operations,” said Warren.

The energy saved through the use of 100% solar and hybrid plants results in a combined saving of almost 4 million kWh each year, which translates into an estimated saving of 1 246 022 litres of diesel fuel on an annual basis.

As a brand, Wilderness are consciously exploring new technologies and systems which will contribute to reducing their emissions and Warren commented, “In regard to our indirect emissions, we engage local suppliers and work together to reduce single use items and focus on procuring food and other supplies locally as much as possible.”

We asked Vince Shacks, Wilderness Group Impact Manager, whether there are any specific certifications or standards that hotels should aim for in their journey

towards net-zero emissions. He explained that emission reduction will in fact happen more effectively and be longer lasting if done as part of a broader environment management plan that considers all impacts of the property.

“As a starting point, properties should focus on developing their own in-house environmental management plan which should be developed according to some basic principles such as, 1. Policy: there should be a company policy on environmental management and a commitment to align with legislation and regulations in your region; 2. Plan: an annual plan that focuses on the impacts of your property and sets targets to decrease these; 3. Measurement: a clear process for measuring results on an annual basis to show progress. 4. Management Review: ensuring that senior management are reviewing the results each year and adapting operations appropriately.

“These processes need to be structured into the daily operations of the property, with clear roles and responsibilities for specific staff. A strong environmental management plan is fundamental to both starting and maintaining emission reductions.”

In terms of key considerations for hotels aiming to achieve net-zero emissions, Patrick Jones, General Manager at Tewkesbury Park, advises adding sustainability to your business plan and weave it through your business operations decisions. “But, be under no illusion that implementing changes costs money. There will always be commercial considerations to take into account.”

In order for a hotel to effectively measure and monitor their carbon footprint, it can be incredibly difficult and there are formulae to provide estimations. But, like all statistics, Patrick believes that it’s more important to analyse the ones which matter, the one’s which help us make decisions and drive our businesses forward.

“In our case, we already knew that our energy emissions were a significant problem. We were burning thousands of litres of gas-oil per annum. Did we really need to calculate the number? We explored the alternatives. There isn’t any technology available which is entirely free from carbon but the next best thing available now, as we saw it, was combined heat & power (CHP). This became our target for both commercial and environmental reasons. We knew that this action alone would be the biggest single improvement to our business’s carbon footprint, allowing us to then work on many other obvious and worthwhile operational actions,” said Patrick. It’s the actions, which reduce the carbon footprint, not the calculations.

The role in which renewable energy plays in achieving net-zero emissions for hotels is all part of the package, which Patrick recognises will make the difference. “For most hotels, investment costs to implement on-site and meaningful renewable energy are likely prohibitive but as we move towards a more electrified world and the energy companies develop these technologies, we can describe our electric use as renewable.

“Again, it’s about making the right decisions, such as planning to shift kitchen appliances from gas to induction,

and then trusting the energy companies to provide renewable electric energy, which actually changes the situation,” finished Patrick.

Leading towelling and spa linens supplier, BC SoftWear, has prioritised increasing sustainability throughout its entire supply chain, from raw materials and energy supply in its factory’s processes to the creation of an end product that offers hotels 70% less energy use and 10% less water consumption during laundering.

Barbara Cooke, BC SoftWear’s founder and CEO, explained, “The hospitality sector remains focused on seeking new ways to meet sustainability targets and become more environmentally friendly. As a key supplier to hotels and spas, it’s our job to help our customers meet their ecological business objectives by driving down carbon emissions and being environmentally conscious and sustainability focussed at every stage of production.”

At the start of the process, more than 50% of the cotton used in the manufacture of BC SoftWear’s towels, robes and spa linens is grown in Turkey, to minimise the carbon footprint. Four years ago it was only 10%.

The entire factory is run using clean energy sources, including solar panels in surrounding fields and on the rooftops. This prevents 20,000 tons of CO2 emission and reduces natural gas consumption by 2.5m³ yearly. BC SoftWear’s factory also has a biological treatment plant, which can treat 3,500 tonnes of waste water a day and it re-uses water expended when cooling the dyeing machines, saving a further 220 tonnes of CO2 emissions

a year. Using new rinsing processes, it has reduced water consumption for 1kg cotton fabric from 120 litres to 46 litres, a saving of approximately 60%. Overall, the factory has reduced its carbon emissions by 15% – in 2023 alone, the reduction was 8%.

“As a leading company in the textile sector, we’re all too aware of our responsibility towards the environment, so have worked alongside our Turkish factory to ensure every opportunity to reduce environmental damage is taken. We believe we are quite unique in being to show that across our entire supply chain, we’ve reduced energy consumption and emissions,” said Barbara. “There is no Planet B, and every small change we make now will have lasting positive impacts in the future.”

Lamington Group is known for its commitment to a circular economy to eliminate waste and pollution through unique features at each of its properties. At room2 Belfast these include a reception desk made with soap bottles from room2 Chiswick, carpets made from recycled fishing nets, and a café bar made with recycled glass. At room2 Chiswick features include a green roof, ground source heat pumps to heat and cool water, on-site lab rooms and plastic shredders to create items from plastic waste.

Engaging with guests and staff surrounding sustainability initiatives can help further reduce emissions and there are many ways of achieving this. Robert Godwin, CEO of Lamington Group, explained that this is a big part of what Lamington Group is doing, to encourage the wider hospitality industry to work towards Net Zero status.

Lamington Group has an internal “Team Planet” initiative consisting of monthly events and regular communications such as climate debates, zero waste workshops and plastic fishing, all designed to support the wellbeing of the team, guests, and the planet.

Robert said, “On-property, we aim to make stays as easy and stress free as possible whilst also placing importance on encouraging guests to live a more sustainable life and reduce waste, both during and after their stay. In the lobby of room2 Chiswick there is an interactive screen where guests can learn all about the different processes involved in the hotel, and how it works to be whole life net zero. room2 also introduced 3-in-1 recycling bins (believed to be the first in the market) which separate general waste, mixed recycling, and food waste in one place, as well as teaching guests exactly what can and can’t be included. We’ve also partnered with B-corp brands to ensure all toiletries, and in-room features are ethical and help promote a circular economy.”

It’s important to remember that each hotel will have a different net-zero journey. Lamington Group has aimed for and achieved several significant accreditations over the company’s lifetime including Net Zero verification, and BREEAM Excellent for room2 Chiswick, Platinum in the Greengage ECOsmart Accreditation for room2 Belfast, Green Tourism Gold Rating and the BSI PAS 2060 carbon neutrality accreditation for the full room2 brand and B Corp Certified status among others. These certifications are milestone achievements that reaffirms the brand’s

commitment to environmental and social responsibility within the hospitality industry and reflects its journey to become fully net zero by 2030.

At Wyndham Hotels & Resorts, the brand has its own global sustainability programme, Wyndham Green, where all franchised and managed hotels are accredited based on their commitment to sustainable hospitality. The programme covers Wyndham’s global portfolio of 9,200 hotels and focuses on five key areas: climate change, energy efficiency, water conservation, waste diversion and biodiversity.

Philip Halanen, Head of Sourcing & Sustainability

EMEA at Wyndham Hotels & Resorts revealed that the company has a number of hotels across its portfolio that have achieved Level 5 certification, the highest-standard available, setting them apart for their use of water efficient fixtures and irrigation controls, food waste composting, single-use plastic minimisation schemes and much more. “These include the Ramada Plaza Lucknow Hotel & Convention Centre in India, and the Wyndham Grand Istanbul Europe in Türkiye to name a few. Engagement across the Wyndham portfolio of managed and franchised hotels has increased tremendously with 134% growth in certified hotels from 2023 to 2022 to over 2,000 hotels globally.”

As Wyndham Hotels & Resorts aims to achieve net-zero emissions, there is a focus on three key considerations: energy efficiency, renewable energy and greenhouse gas emissions reduction. Philip revealed across the hotels in

the EMEA region, “We are implementing energy-efficient lighting and appliances, and are reducing emissions through initiatives such as linen reuse programmes, water conservation, smart irrigation controls, and waste diversion. Whilst some hotels are also becoming entirely reliant on renewable energy sources, we are also targeting the use of 100% renewable energy at our corporate headquarters around the world.

“It is important that hotels are implementing practices that are scalable. At Wyndham Hotels & Resorts, there is always room for improvement and growth and as more hotels across the portfolio become Wyndham Green certified, the programme will continue to create a higher economic, social and environmental impact, and across more destinations worldwide.”

As part of any hotel’s efforts to be more sustainable, it is hugely important for managers to engage all members of staff and ensure that the whole team is educated on the business’ wider climate and sustainability goals. At Wyndham, they provide partners and owners with toolkits, webinars, and materials to equip them with the knowledge they need, while actively engaging with them to integrate feedback into our brand standards and future policies.

Philip also revealed how The Wyndham Green Certification badge is not only displayed on the website, but Wyndham as a brand also proactively work with travel agencies to push out our sustainability attributes. “This attracts customers who prioritise sustainability in their travel choices, a growing trend in the sector. Within our

hotels, we inform guests of our green practices through in-room signage and brochures, and involve them in our interactive sustainability initiatives, such as our towel and linen reuse scheme,” Finished Philip.

A few of the key approaches employed at The Leela Palaces, Hotels & Resorts to minimise its environmental impact include - 85% of the hotels’ energy needs is met by wheeling energy generated from hotel owned 5MW windmills that produce 85 lac units annually (approx.). The team continuously invest in energy efficient equipment and machines that have led to savings on the unit consumption. Water saver aerators are installed in the guestrooms and public areas to ensure reduced water consumption and STP treated water is being used for cooling towers and gardening.

Madhav Sehgal, Area Vice President – South India, The Leela Palaces, Hotels & Resorts, revealed, “We are amongst the few in the country to be able to meet 85% of the hotels’ energy need from our hotel owned 5MW windmills that produce 85 lac units annually (approx). We thereby, contribute to the targets of COP26 of ‘net zero emission’ set by the Prime Minister of India, Narender Modi 2070.”

As the industry continues to evolve, collaboration, technological advancement, and stringent regulatory frameworks will be crucial in driving further progress. The journey towards carbon neutrality is complex and multifaceted, but with persistent dedication and innovative solutions, the hospitality sector can play a pivotal role in shaping a sustainable future.

We’re

AWARD-WINNING

Proud winners of over 60 sleep industry awards.

THE SIMBA GREEN LABEL CONTRACT MATTRESS

REVOLUTIONISING HOTEL WASHROOMS

Dyson’s innovative hand drying technology - engineered to help achieve sustainability goals.

Proper handwashing is an effective way to remove harmful germs from hands and maintain hygiene standards. However, hand drying is often left out of the conversation despite being a crucial step in the hand hygiene process. Here, we delve into the significance of hand drying in maintaining hygiene, the challenges faced in hotels, and the role of innovative solutions in overcoming these hurdles. We also highlight the importance of equipping washrooms with efficient hand drying solutions, such as Dyson’s Airblade 9kJ hand dryer, and how this technology helps to meet and exceed hygiene standards.

Current Challenges

Drying your hands thoroughly is essential to maintaining

high levels of personal and washroom hygiene. Damp hands can transfer up to 1,000 times more bacteria than dry hands1, while wiping hands on clothes can add bacteria to washed hands if clothes are not clean. This is why it is vital to ensure there are proper hand washing facilities in shared spaces.

In recent years, we have seen an increase in the public’s consideration and awareness of the role hand hygiene plays in the prevention of disease. It is therefore increasingly important to demonstrate to guests that hygiene is being prioritised.

Equipping the washroom with effective hand drying solutions should be a priority for hotel managers. If washroom users are reluctant to use conventional, older hand dryers for hygiene reasons, an innovative and

“The Dyson Airblade 9kJ hand dryer is engineered with hygiene and food environments in mind.”

technologically led alternative must be on offer. Without this, guests may be tempted to either dry their hands on their clothes or leave them to dry naturally which can reverse the hygienic process of washing hands and further spread bacteria.

For example, 40% of UK respondents to the 2021 Dyson survey on washroom attitudes were concerned that the physical button on warm air dryers presents a hygiene issue, while the use of unfiltered, unclean air to dry hands is a concern for 24%2. This could become a deterrent for people to use what is available and leave the washroom with wet hands.

Traditional hand dryers can take up to 50 seconds to thoroughly dry hands, but nowadays, people don’t tend to be willing to wait more than a few seconds to dry their

hands3. There are many products on the market, but some traditional options may compromise hygiene, and can often cause more problems than benefits. Take paper towels for example, they can be costly, have a high impact on the environment and lead to additional restroom upkeep due to mess and blockages. What is more, when the paper towel dispensers are left empty users are left with no way to dry hands, further exacerbating hygiene problems beyond the washroom.

Despite the importance of hand drying, continuing to use outdated technology solutions in the washroom means that users will be unable to meet hygiene standards. It is crucial that hospitality managers provide a solution for guests to wash and dry their hands properly.

The Hotel Environment

All areas of a hotel including the restaurants, bars, spas, and gyms, are high traffic shared spaces where both guests and workers spend a significant amount of time. There are numerous shared touchpoints, from door handles to shared objects such as chairs and crockery, offering opportunities for the spread of bacteria and viruses at every instance.

However, venues such as these are trusted to be hygienic and safe, offering a wellbeing escape to its users, especially considering these often serve food and drink. It is therefore crucial that hotel managers ensure that they provide proper hand hygiene facilities for workers who handle equipment and consumables, as well as for guests to prevent the spread of bacteria in shared spaces during their visit.

An Innovative Solution

Since the launch of the first Airblade™ hand dryer in 2006, Dyson has continued to evolve its hand dryer technology. Its latest innovation, the Dyson Airblade 9kJ is its most cost and energy efficient hand dryer to date.

The powerful digital motor of the Airblade 9kJ spins at 75,000 rpm to shift 23 litres of air per second, for a 10 second dry time in Max mode. Alongside this is the Curved Blade™ design which features two 0.45mm curved apertures that create 388mph sheets of air that follow the contours of your hands, removing more water, in less

time. Despite its high-power, hospitality managers don’t need to be concerned over excess noise coming from the washroom, disturbing guests and the hotel’s ambience as the Dyson Airblade 9kJ proudly obtains a Quiet Mark certification.

The Dyson Airblade 9kJ hand dryer produces up to 88% less CO2 emissions than single-use paper towels. The hand dryer is also low energy – using just 9.1 kilojoules of energy per dry and costs up to 99% less to run4. To further enhance efficiency the hand dyer allows businesses to switch between two power modes. Max mode is designed for busy areas of high footfall while eco mode is ideal for energy-efficiency and acoustic control.

Installing a touch-free, HEPA-filtered hand dryer that effectively captures particles, including bacteria and viruses, from the air is one of the most effective ways to ensure shared spaces remain clean and user-friendly.

The Dyson Airblade 9kJ features infra-red time-of-flight sensors to trigger HEPA-purified air and are designed for an optimal user experience. The HEPA filter captures 99.95% of particles as small as 0.1 microns, including bacteria and viruses, from the air³.

When it comes to choosing the correct hand hygiene technology for your hotel, food safety should also be a top priority. The Dyson Airblade 9kJ units are engineered with hygiene and food environments in mind, becoming the first hands-under dryer to be HACCP certified for

use in food preparation environments. Looking out for such accreditation can help give those involved with food preparation peace of mind that they are using the right equipment.

A Sustainable Supplier

Selecting a sustainable solution goes beyond the product itself – it requires the manufacturer to be committed to more sustainable practices throughout. This will ensure solutions are manufactured and delivered with minimal impact on the environment. Dyson has an unwavering commitment to sustainability and has applied this approach to its buildings and manufacturing practices via lean engineering. 82% of Dyson spaces use renewable energy through innovative technologies including ground sound heat pumps, solar panels, and smart design5. The St James Power Station in Singapore was restored with minimal embodied carbon in mind to be converted into its global headquarters and was awarded a Green Mark Platinum6 and a WELL Platinum Certification.

Dyson’s innovations don’t stop there, with its efficient, high-tech agriculture farming practices. Beeswax Dyson was the first large-scale commercial farm in Britain to be carbon neutral and sequestered 300 tons more carbon than it released in 2023. Initially separate from Dyson, its farming operations have great mutual benefit in running more closely together with its technology business and

sharing knowledge and experience between the two, such as when it comes to making long-lasting machines that use fewer resources and are made of new materials like its cord-free vacuum cleaners7 .

In the face of evolving hygiene standards and expectations, it is crucial for hotels to prioritise not just hand washing, but also effective hand drying. By embracing advanced technology and prioritising hygiene, we can create safer, cleaner environments for everyone. For more information on Dyson Airblade™, visit:

www.dyson.co.uk/commercial/hand-dryers

1. Patrick D, Findon G, and Miller T (1997). Residual moisture determines the level of touch-contact-associated bacterial transfer following hand washing. Epidemiol. Infect. 119: 319-325.

2. https://www.dyson.co.uk/newsroom/overview/news/november-2023/air-puritypulse-check-2023

3. https://www.dyson.co.uk/content/dam/dyson/for-business/resource-library/pdfs/ hand-dryers/airblade-v/dyson-airblade-v-product-brochure.pdf

4. Average electricity price £ 0.1/kWh as of October 2021. For calculations visit www.dyson.co.uk/calc

5. https://www.dyson.com.sg/sustainability#:~:text=Our%20Spaces,now%20 running%20on%20green%20energy

6. https://www.indesignlive.com/singapore/home-slides/dyson-converted-st-jamespower-station-into-global-headquarters

7. https://www.dyson.co.uk/sustainability

BOOST PROFITS

Smart waste management for hotel operators, by Andrew Parsons MIH, Head

of Hospitality at Pelican Procurement Services.

Embracing sustainability isn’t just about saving the planet—it’s also a smart financial move. Research from the charity Waste and Resources Action Programme (WRAP) reveals that investing in waste reduction can yield significant savings, with every £1 spent resulting in approximately £14 saved.

In the hospitality industry, where food waste is a pressing issue, efficient management can bring substantial benefits to both the bottom line and the environment.

Our Online Tool Solution

Recognising the urgent need for solutions, we’ve developed Pi’s Food Waste Monitoring Tool. This online tool empowers catering teams to tackle food waste effectively and effortlessly.

By diligently recording waste data and analysing associated costs, hotel operators can optimise supplier orders and streamline kitchen operations for peak efficiency. This visibility helps identify trends in menu offerings, pinpoint areas of high waste generation, and implement effective strategies to minimise food waste.

More tools to empower your teams

The waste management tool is available as part of the eProcurement system, Pi. This single platform automatically receives data from suppliers and seamlessly integrates various tools, capturing additional data to provide comprehensive insights across all aspects of hotel operations.

The system helps hotel finance, procurement, and catering teams manage online ordering, invoicing,

stock, menu, allergens, budget control, and flash and management reporting —24/7 from anywhere.

As part of our commitment to delivering value, we offer our eProcurement tool to Pelican clients at no extra cost.

About us

Your Procurement Partner, Pelican Procurement Services, is part of the Avendra Company, a hotel and hospitality procurement specialist.

With a purchasing power of $19 billion and specialised expertise and technology, we provide strategic partnerships to enhance your hotel’s profitability, streamline operations, and achieve sustainability goals.

Contact us for a demo and chat to explore how we can support your hotel goals at hello@pelicanprocurement.co.uk today. pelicanprocurement.co.uk

Key benefits include:

1) Waste Generation Monitoring:

Ability to track waste occurrences and identify specific areas within their facilities where waste is generated, enabling targeted interventions.

2) Waste Cost Calculation:

The tool simplifies assessing the financial implications of food waste, enabling informed decision-making.

3) Review of Strategies:

Real-time evaluation of waste reduction initiatives allows for adjustments and optimisations to maximise effectiveness.

4) User-Friendly Data:

The tool presents data in easy-to-understand graphs within its online interface, enabling monitoring of waste reduction progress on a day-by-day, month-by-month, and year-by-year basis.

5) Tailored Solution:

Hotel operators can customise the tool to monitor and measure the specific aspects of food waste that are most relevant to their operations.

A TALE OF TWO RETREATS

Join us on our Editor’s culinary journey to Le Grand Mazarin in Paris and Provence’s Crillon Le Brave, as we showcase the distinct charm and luxurious experiences offered by these two Maisons Pariente properties.

Our adventure began with a swift Eurostar trip from London to Paris city centre. A short journey brought us to the stunning Le Grand Mazarin, located in the heart of the Marais district. This hotel, designed by Martin Brudnizki, seamlessly blends historic Parisian elegance with modern luxury, evoking the atmosphere of literary salons where art, literature and music thrived.

Our first stop was the Boubalé bar, a delightful blend of classic and contemporary design. This opulent, yet welcoming space was the perfect place to relax before heading to lunch at Tekés, a celebrated vegetarian restaurant helmed by Michelin-starred Chef Assaf Granit. Known for its innovative approach to plant-based cuisine, Tekés dazzled us with an array of Israeli dishes. Highlights included breads with olive oil from east Jerusalem, a refreshing fennel salad with harissa and lemon labneh, and fried gnocchi with yellow curry and yoghurt. The star of the meal was the famous benimousse, a rich yet light chocolate mousse topped with sea salt and olive oil.

After exploring Paris, with its timeless elegance and iconic landmarks like the Eiffel Tower, we returned to Le Grand Mazarin for a grand tour. General Manager Olivier Fernandez guided us through the beautifully finished spaces, including a chic restaurant with a hand-painted ceiling, multiple innovative bars, and a jaw-dropping indoor swimming pool. The attention to detail was unparalleled, with even unexpected elements like a leopard print trim around the lobby ceiling feeling effortlessly chic.

Dinner at Boubalé, another gem in Chef Assaf’s restaurant empire, offered a modern take on Ashkenazi cuisine. The menu took us on a gourmet journey through Eastern Europe and the Mediterranean, with dishes like salmon with arak and dill, chicken schnitzel with fermented cabbage, and the signature benimousse. The transformation of the restaurant from day to night was remarkable, creating a vibrant atmosphere that attracted locals and tourists alike.

The next morning, we journeyed to Provence, a region known for its lavender fields, vineyards and charming

“The attention to detail was unparalleled.”

hilltop villages. Our destination was Crillon Le Brave, another Maisons Pariente property. This heavenly retreat felt like floating into paradise. We started with lunch at La Table Ventoux, where Head Chef Adrien Brunet presented a menu featuring locally sourced ingredients. We savoured Mediterranean tuna tataki, marinated sea bream and a delightful strawberry and mint pavlova.

The following morning, we visited the vibrant market at L’Isle-sur-la-Sorgue, also known as “the little Venice of Provence.” The market offered fresh produce, artisanal cheeses and regional specialties, reflecting Provence’s rich heritage. After a light lunch and Aperol Spritz on the terrace at La Table du Ventoux, we toured Château Pesquié, a family wine estate. Here, we learned about the winemaking process and tasted a variety of wines, with the rosé, characterized by its fresh acidity and notes of red fruit and citrus, being a standout.

Back at Crillon Le Brave, we explored the beautiful Spa des Écuries, located in the ancient stone vaulted stables. I indulged in a 60-minute ‘quench and cocoon’ facial, leaving

with deeply hydrated and nourished skin. With a quick turnaround before our last supper, the final dinner featured local produce, including parmesan soup with asparagus and thyme-confit codfish. The impeccable service and serene surroundings made every meal an unforgettable experience.

As the sun rose over the vineyards of Provence, it was time to bid farewell. We returned to Paris by train, enjoying the picturesque French countryside. A smooth transfer with a fast and convenient check-in at Gare du Nord, followed by a relaxing Eurostar ride, brought us back to London.

This incredible culinary journey to Le Grand Mazarin and Crillon Le Brave showcased the exquisite Maisons Pariente properties in all their glory. Le Grand Mazarin envelops guests in Paris’s cultural and historical richness, while Crillon Le Brave offers tranquility and natural beauty in Provence. Both properties exemplify Maisons Pariente’s commitment to luxury and personalised service, ensuring every stay is memorable and unique.

LA TABLE DU VENTOUX

Under the expert guidance of the talented chefs, La Table du Ventoux showcases the finest ingredients of the region, transforming them into exquisite dishes that highlight the rich flavours of Provence. In an interview with Chef Thomas Lesage, we explore the enchanting world of La Table du Ventoux, where culinary innovation meets timeless tradition.

Nestled in the heart of Provence, La Table du Ventoux at Crillon le Brave invites its guests on an unforgettable gastronomic journey.

The esteemed restaurant is located within the luxurious confines of the Crillon le Brave hotel, and is a haven for food enthusiasts seeking an unparalleled dining experience.

Stepping into La Table du Ventoux, guests are immediately enveloped by an ambiance that exudes both elegance and warmth. The interior, a harmonious blend of rustic charm and contemporary sophistication, sets the stage for the culinary delights that await. Large windows offer breathtaking views of the surrounding vineyards and the iconic Mont Ventoux, creating a picturesque backdrop for your meal.

What is your philosophy on cooking, and how do you ensure the original taste of the ingredients is highlighted?

My philosophy on cooking is to stay close to the local products and producers that you use, keeping the cuisine authentic to the different countries that it comes from. It is important to have fun with cooking, and bring passion to the work you do every day. I like to work with fresh and raw products, ensuring not to overwork them, but rather keep their sublime taste. For example, we have a whole red tuna delivered from a controlled catch in the Mediterranean and we make sure to use every part of it.

What are some signature dishes on the lunch and dinner menus at La Table du Ventoux?

For lunch, we offer Provencal Panisses, house made harissa, farm-raised Ventoux pork chop with rosemary, Mediterranean tuna tataki, among many other dishes.

At dinner, we serve Mazan poultry, fresh cheese ravioli, Zucchini flower cannelloni, vegetables, fresh Ventoux goat cheese, and more – all of which are deliciously fresh.

How does the restaurant incorporate local and seasonal ingredients?

Our cuisine and the unique sharing dishes which make up our menu are based on local and seasonal produce. We only choose the products when they are at their best in the season within Provence.

Tell us about the importance of a memorable dining experience for guests at Crillon Le Brave.

It’s always nice to end your day in style on the panoramic terrace of La Table du Ventoux, given that it is an unforgettable setting with some of the most stunning views in Provence. For dinner, myself and the team will provide

guests the best of our cuisine, a perfect balance of textures and flavours. Le Table du Ventoux offers a moment of sharing and enjoyment surrounded by breath taking views of Mont Ventoux and its valley.

What unique dining experiences does the restaurant offer, such as the brunch buffet or special events?

We offer a very convivial Sunday brunch with live music every week, which is very popular with the locals and tourists alike. The live music creates a lovely casual chic ambience. On the menu, there are sharing dishes with Provençal influences, served from noon until 3pm. The brunch is the perfect way to encourage families and friends to spend extra time at the restaurant, in a relaxed atmosphere, in-between “Sunday lunch” and “holiday meal”, where late risers are also welcome.

What culinary techniques are used in preparing the dishes, particularly those that are traditional to Provence?

The Confit Ventoux pork, it is cooked at a low temperature and the meat is grilled on the charcoal BBQ to give it its special taste. Our fish is confit at a low temperature in olive oil and Ventoux wild herbs, in true Provence style. To create the typical dish Barigouel, an old Provençal farmer’s dish, we blend an aniseed and tomato-based vegetable broth which the dish is cooked in, adding depth to the flavours.

Are there any upcoming changes or additions to the menu or dining experience planned for the future?

We are planning to host dinner in the middle of a vineyard at the end of August to create a special dining experience for guests to enjoy. The event promises to offer a competitive edge, making the most of our surroundings; we aim to appeal to a broad array of consumers.

Chef Profile - Thomas Lesage

How would you describe your cooking style?

Inspired by the local produce and the season, I bring my cuisine alive by exploring the surrounding flora and fauna.

Do you have a culinary philosophy or motto that you live by?

My philosophy on cooking is to stay close to the local products and producers that you use, keeping the cuisine authentic to the different countries that it comes from. It is important to have fun with cooking, and bring passion to the work you do every day.

TOWN HALL HOTEL

Nestled in the heart of East London, the Town Hall Hotel stands as a striking example of architectural grandeur and modern luxury. Originally built in 1910, the building has been meticulously restored, blending its historical charm with contemporary elegance. In an exclusive interview, we sit down with Marcolette Anastasi, the General Manager of Town Hall Hotel, to delve deeper into what makes the venue so special.

Tell us about when Town Hall Hotel opened and the idea behind the venue.

Originally erected in 1910, the Edwardian town hall on Cambridge Heath Road was considerably extended in 1937 onto Patriot Square, where the entrance to the hotel can now be found. Through the years, the 7,500 square metre building housed the area’s municipal administration before being vacated in 1993.

The Grade-II listed building was restored, refurbished, and completed in November 2010 with a contemporary extension in the form of a new top floor and wing. As you walk into the Town Hall Hotel, guests are captivated by the marble entranceway, sweeping staircase and art-deco interior.

The essence of Town Hall Hotel is best captured by the phrase ‘luxury loosened’. We’re a destination that evokes expression and we invite our guests to be their true, unbuttoned selves.

Can you provide an overview of the Town Hall Hotel and its unique features that make it stand out in what is a competitive hospitality space?

The hotel’s offering includes one of the largest hotel suites in London, alongside our two Michelin star restaurant, Da Terra, and a variety of meeting rooms and event spaces.

In addition, our heated, 14-metre pool is open 24 hours a day to guests staying with us. We also have a recently refurbished, fully equipped gym on-site, which now includes two Peloton bikes.

Thanks to our latest partnership with digital beauty concierge service, Ruuby, we’re able to offer guests

luxurious in-room spa and beauty treatments, in the comfort of their own suite. From uplifting facials to relaxing massages, there’s something uplifting, rejuvenating and re-energising for everyone.

The venue is a hotspot for events, how does the Town Hall Hotel cater to the specific needs of such a broad range of events, such as conferences, workshops, or product launches?

Having been the beating heart of our community for over 100 years, we also know how to hold a special occasion

in style and are proud to offer a range of spaces to suit various events.

Our Bethnal Hall is an elegant, refined space with marvellous, high ceilings, grand windows, and polished wood panelling on the walls. It’s made up of four interconnected rooms that are separated by solid walls which recess into the ceiling, using the original, reconditioned 1930s mechanism.

Our Council Chamber boasts Grade II listed interior, with distinguished Art Deco furnishings of polished oak, teak and fine leather seating have been restored with exceptional attention to detail. Aged leather & reclaimed wood is used to give the same soft, attractive patina of age.

Our experienced events and operations team, which includes a dedicated wedding planner are on hand from start to finish to ensure every aspect of our events run smoothly, from the booking process, to the food and beverage offering and everything in between.

Each room has its own unique characteristics, how come you chose to go down this route and what effects has this had on footfall?

We like to say we’re different through distinction. While we offer our hallmark world-class service every time you stay, each of our 97 bedrooms are absolutely unique in their style and dimensions. We have kept the structure and DNA of the establishment as it was intended over 100 years ago, whether you’re looking for a classic double room, or a more spacious two-bedroom suite.

Can you tell us about any unique marketing strategies the venue boasts?

We’re excited to have recently launched our Cultural Program which serves to strategically shape the physical and social character of Town Hall Hotel, with the aim of

promoting enduring change and reinforcing our brand identity and fundamental to a wider and new audience.

The calendar includes a number of curated events throughout the year to increase footfall amongst various audiences, including exciting partnerships, talks and symposiums, music events and art installations throughout the hotel.

Tell us about the food and drink outlets onsite.

Town Hall Hotel has long been a popular fixture on East London’s food scene. Da Terra - the two Michelin star fine-dining concept from Chef Rafael Cagali, serves up Brazilian-inspired dishes with an Italian heart, all of which are accompanied by a selection of wines from across the world. Guests can expect 5-10 course tasting menus alongside a range of wine and drinks designed to highlight each dish.

Elis Restaurant, located on the 1st floor, offers a relaxed interpretation of his Brazilian-Italian heritage, serving rustic dishes along with a selection of elegant snacks and good wines.

Our A La Carte breakfast showcases a mixture of English, American and Mediterranean flare, including some delicious vegan and vegetarian options.

Finally, our Assembly Lounge offers the perfect setting whether guests are looking to settle down with a coffee and book or unwind after a long day with a glass of wine. There’s even a menu of snacks and light bites prepared by Restaurant Elis.

Our hotel bar is currently being refurbished and set to be open later this summer – we can’t wait to unveil it to our guests.

www.townhallhotel.com

THE ATHENAEUM HOTEL & RESIDENCES

Joanne Taylor-Stagg has been the General Manager at The Athenaeum Hotel & Residences for over five years. In an exclusive interview with Joanne herself, we find out the inspiration behind the venue and how she ensures the offering stands out in the competitive location of London.

Tell us about when Hotel Athenaeum opened and the idea behind the venue.

The hotel boasts a rich history. Originally a home to the Hope family, it has also been a Gentlemen’s Club. It was transformed into London’s first boutique hotel by the Sykes family in 1939. Despite these changes, some things have remained constant; we are still very much independent, both as a hotel and in our mindset. Our #StayIndividual hashtag sums it up; we are one of a kind, family-owned rather than brand-owned, and that gives us the freedom to do things differently and more scope to treat people as individuals.

Can you expand on the ethos of the venue and how this is successfully intertwined within your marketing strategy?

The Athenaeum Hotel & Residences is delightfully English in all the best ways. With an art deco spirit, we pride

ourselves on doing things differently. We are playful, confident, relaxed yet professional. This unique blend is evident within our hotel, the décor, the art, the service and in our marketing strategy.

How do you ensure that the hotel stands out within the competitive hospitality space in London?

The Athenaeum’s heritage has left an enduring mark on the hotel. The Art Deco spirit is still evident throughout the hotel today. It’s luxury and glamour is delivered in a relaxed, yet professional, manner, with a touch of playfulness.

This essence is reflected in our branding and the playful way we create content. People travel for experiences; we travel for a feeling and a vibe. It’s crucial for us to convey and create experience-led content, showcasing the unique feeling guests have when they enter our oasis of calm on

bustling Piccadilly. We create videos and lifestyle content from the perspective of a guest staying with us. One approach is collaborating with influencers to produce user-generated content. This helps us visually highlight our personalised welcome amenities, the experience of being served Afternoon Tea, and the cozy, home-like atmosphere during a staycation in Mayfair, with the family, and even with your pup.

The venue also offers private residences, can you tell us about these and how they help to elevate the venue’s offering?

The residences at The Athenaeum Hotel & Residences are a remarkable feature. We have 18 residences, including 9 sets of interconnecting apartments. These are perfect for anyone seeking the independence of their own front door in Mayfair and a beautifully appointed apartment, while still enjoying all the luxuries of a 5-star hotel. They truly offer the best of both worlds.

The apartments are particularly popular with long stay guests, people on holiday (especially families), and those who appreciate the space and light that these airy apartments provide.

Tell us about the food and drink outlets on-site and the importance of choice within the venue. On the ground floor, you will find our 116 Restaurant, cocktail bar and outdoor terrace. The first floor is dedicated to a variety of bespoke meetings and event areas.

These spaces effortlessly transition between breakfast, lunch, afternoon tea and dinner, offering a wide range of options from a simple sandwich to a five-course tasting menu.

Afternoon Tea is our signature experience. To ensure everyone can enjoy it, we cater to all dietary requirements— even for those who don’t like sweets! This individualised approach is reflected in every dining experience, aiming to make each guest feel comfortable and free to order whatever takes their fancy in the moment. Our variety of options, and a creative team willing to customise each dish, ensures a personal experience for every guest.

Is there anything else you would like to add?

The Living Wall – A testament to doing things differently; this innovative feature was designed by Patrick Blanc in 2009. Covering 329 square meters, it is equivalent to 16 ½ middle-sized trees. All plants are sourced from UK nurseries, contributing significantly to local biodiversity. Each spring, the wall becomes home to nesting wrens, magpies, blackbirds, robins and blue tits. In the winter we provide bee hotels within the living-wall for solitary mason bees who need protection. These hotels are bundled up wood and bamboo that will be secured onto some of the larger shrubs. Even in the heart of Mayfair we are doing something positive for the environment and creating habitats for our pollinators, worms and birdlife.

@theathenaeum

FINDING SUCCESS

With a recent report on succession planning from Caterer.com revealing interesting insights, we delve deeper into the findings. Looking at how hotels can capitalise on these whopping statistics, we share an intimate conversation with Calvern James, Director at Caterer.com.

Your recent Hospitality Talent Migration Report shows that 80% of hospitality businesses are planning to increase their staffing levels for the summer – equating to an additional 993,034 roles. Why do you think this is?

The surge in staffing levels for the summer is likely driven by several factors. Primarily, the hospitality industry experiences peak demand during the summer months due to increased travel and tourism. Events, festivals, and holidays also contribute to higher foot traffic in hotels and restaurants. Furthermore, with the gradual recovery from the pandemic, businesses are preparing to meet the pent-up demand for travel and dining out. This proactive approach ensures that hospitality businesses maintain excellent service levels and capitalise on the seasonal influx of customers.

The report also showed 64% of hospitality businesses are most concerned about hiring chefs throughout the year – what is your advice on coping with this worry?

To address the challenge of hiring chefs, businesses should focus on specific strategies. Firstly, investing in training and development programs can help upskill current staff and create a pipeline of qualified chefs from within the organisation. Additionally, offering competitive salaries and benefits packages can attract top talent. Businesses might also consider collaborating with culinary schools and colleges to recruit graduates. Building a strong employer brand and promoting a positive work environment can also make a significant difference in attracting and retaining skilled chefs.

Based on statistics you accumulated, almost a quarter of hospitality businesses believe lack of available talent in their local area as a big challenge in recruitment – how can Caterer work to provide solutions in line with this? Caterer.com support businesses facing local talent shortages by expanding their reach through targeted advertising, and through our partnerships program.

Utilising advanced matching algorithms and data analytics, help to connect employers with relevant candidates who may be willing to relocate. Additionally, promoting remote work where feasible and offering relocation assistance can make positions more attractive. Caterer.com also work closely with key industry bodies, to support their efforts in attracting new talent into the industry that help to bridge talent shortages right across the UK.

The report revealed that 8,422,552 UK adults thinking about changing careers would consider a hospitality job, what can venues do to ensure they are capitalising on this huge statistic?

To attract career changers, hospitality venues should highlight the unique benefits of working in the industry, such as opportunities for growth, diverse work environments, and the chance to interact with people from all walks of life. Offering flexible work arrangements and emphasising the transferable skills that career changers bring can also be effective. Additionally, creating clear pathways for career advancement and providing comprehensive training programs can make the transition into hospitality more appealing and attainable for those considering a career change. caterer.com

CONSCIOUS COMFORT

In this exclusive piece, we delve into ADA Cosmetics’ dry amenities for a conscious + sustainable choice in hotel bathrooms.

Eco-friendly upgrade for hotel bathrooms: sustainable amenities for forward-thinking hotels

In their commitment to reducing plastic use, hotels find an excellent eco-friendly solution with world’s most sustainable hotel amenities programme by ADA Cosmetics. Continuing to deliver on its ambitious commitment to sustainability, the market leader reveals two new accessory lines. The innovative EcoEssential and EcoGreen collections are crafted predominantly from renewable and circular materials and presented in FSC-certified packaging, aligned with ADA Cosmetics’s commitment to the principles of Canopy’s Pack4Good initiative.

Conscious hotel accessories, for a more sustainable choice

With these two new collections, ADA Cosmetics makes clear its ongoing commitment to the circular economy, and to minimising plastic waste throughout its product portfolio.

The new EcoEssential collection offers a tasteful, simple accessories range with a neutral design, proving that a more sustainable approach to dry amenities can also be beautiful and affordable.

“Our mission is to create the most sustainable dry amenities in the world,” says Gerd von Podewils, CMO of ADA Cosmetics. “The launch of our new EcoEssential and EcoGreen collections is an exciting step in our journey, which continues into 2024 as we reveal further new accessory lines designed according to circular principles.”

Developed using natural and renewable materials

ADA Cosmetics is committed to the Pack4Good initiative from the NGO Canopy, and supports its mission to protect the world’s forests, species and climate, while helping to advance the rights of indigenous communities.

All of the paper-based packaging for both accessory collections is certified by the Forestry Stewardship Council (FSC), thus supporting its goal of healthy, resilient forests for all.

The premium EcoGreen line even uses packaging with the highest possible level of certification: FSC Recycled, made from 100% recycled materials to protect precious forest resources.

Throughout both collections, plastic has been removed wherever possible, and replaced with natural materials such as bamboo, wood, or cotton. Every product has been reworked to a more sustainable design. For example, toothbrushes and razors now have bamboo handles, synthetic shoe-shine sponges have been replaced with cotton shoe mitts, and sewing kits now have wooden buttons instead of plastic.

Where use of plastic is unavoidable, for example in a shower cap, only PCR plastic is used, in line with ADA Cosmetics’ commitment to circularity. PCR plastic directly combats plastic waste by recycling material already in existence. The premiere of these two new collections is the first phase in the full relaunch of all ADA Cosmetics’ accessories lines in 2024. Further innovative products will follow later this year.

SETTING NEW STANDARDS

Paving the way for an eco-friendly future, VOYA’s sustainable ethos is at the heart of the brand and in line with the industry need for hotels and spas to seek ways to better care for our planet and staff. In this piece we delve into the benefits a partnership can offer to a hotel and showcase a case study based on VOYA’s partnership with The Ritz-Carlton Spa, Naples – USA.

VOYA products are certified by Soil Association and COSMOS, meaning that when a customer buys a VOYA product or experiences a VOYA treatment, they can be sure they are verified organic.

Our ingredients are ethically sourced, and we are working towards having completely sustainable packaging and formulation processes. As part of our commitment to the environment, VOYA seaweed is sustainably handharvested off the unpolluted west coast of Ireland in a way that ensures that there is no long-term damage to the reefs. This process also guarantees that we only select the best quality seaweed for our products.

Through our partnership with Plastic Bank, for every

product

are

from

the ocean. We are also an official partner of Seal Rescue Ireland and have pledged to adopt one seal for every month of the year.

We continuously review our strategy to remain innovative and improve our ways of working, our quality and sustainability, while building successful partnerships.

How can stocking VOYA’s products benefit a hotel?

VOYA supports a hotel’s appeal to clients and customers who have a focus on wellness and sustainability, with a full 360 offering from retail, treatment, and amenities to create opportunities to drive from hotel to spa.

VOYA’s organic products appeal to a wide demographic of customers looking for quality products with sustainable processes, that puts the hotel and spa in a prominent position for customer acquisition and retention. For more information and how we can work with your hotel, please contact sales@voya.ie

Case Study: The Ritz-Carlton Spa, Naples

The Ritz-Carlton Spa, Naples have worked with VOYA for many years – since 2012. The partnership began after having met VOYA Founders Mark and Kira Walton many years ago at a Green Spa Conference; since then VOYA has been a huge part of the sustainability initiatives in The Ritz-Carlton Spa, Naples.

What do you love about VOYA?

We love the brand’s authenticity, sustainability practices and their protocols and products. We use VOYA in our Drift To Sleep services as well as the Organic Seaweed Wraps and Warmed Mud Wrap.

At The Ritz-Carlton Spa, Naples we also use VOYA in our spa facilities and locker room showers for shampoo, body wash and conditioner.

The Ritz-Carlton Spa, Naples has perfected the ideal blend of luxury, relaxation, and sustainability through numerous practices including recyclable packaging, sustainable practices, and partnering with certified organic products such as VOYA.

Situated on the beautiful white sand beaches of Florida’s Paradise Coast, The Ritz-Carlton Spa, Naples is passionate about protecting the delicate ecosystem surrounding our resort. We are mindful that spa packaging and materials are recyclable and safe for our guests and the environment.

VOYA

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COMMITTED TO CHANGE

Daylesford Organic takes a fresh approach to laundry with new Miele equipment powered by biomass.

The Bamford family has been farming organically for over 45 years and 20 years ago, the team opened its first farm shop. Since then, the Daylesford Organic site in the Cotswolds has expanded to incorporate a spa, holiday cottages, a cookery school and more recently, a wellness club.

Sustainability is at the heart of Daylesford, and the business has set itself challenging targets to reduce its impact on the environment across areas including packaging, energy use, engagement with the local community, and partnering with sustainable suppliers. As well as over 2000 solar panels, Daylesford Organic has also installed a 910-kilowatt biomass boiler, which burns locally sourced wood chips to fulfil the farm site’s heat requirements.

As the business continues to grow, the team wanted to bring all the laundry in-house and into one unit so they could more easily manage quality standards while saving on costs and cutting transport emissions. In line with the business’ core values, it was key that the new laundry solution was as sustainable as possible and capitalised on the energy produced from the biomass boiler.

The solution also needed to be reliable and durable enough to help Daylesford get through the 1000kg of washing generated each day and deliver the consistently high standards expected by their guests.

Daylesford had been using Miele machines, supplied and maintained through approved partner, Gillman’s, for over 15 years. So, when it came to expanding the laundry, the decision to work with Miele and Gillman’s again was an easy one for Will; “We like to work with businesses and suppliers that have similar mindsets in the way they approach business and sustainability. We’ve been using Miele for 15 years it was important to us to keep that legacy alive, not only because of the aftercare we’ve been shown, but also because of its advancing technology, focus on developing more eco-friendly models, and the ability to connect the machines to our biomass boiler.”

To process the volume of laundry produced at Daylesford Organic each day, Gillman’s recommended 2 x 32kg

washing machines, 2 x 24kg washing machines, and 4 x 32kg tumble dryers, two of which were the new Benchmark PDR944 vented dryers, which recycle pre-heated process air and boast low energy consumption.

Since the installation, the team at Daylesford is better equipped to cope with demand and the features of the new machines also lend themselves well to Daylesford’s sustainability commitment. www.miele.co.uk

Photo by Martin Morrell

Hospitality Creates an Experience. One that We Love.

We understand that your team is the heart of the business, providing your guests a one-of-a-kind experience. To support them in the best way, we offer 360PRO. Our holistic commercial system with perfectly matched solutions from a single supplier. From planning to sustainability, accessories to connectivity, consumables and maintenance, with the right dishwashers and laundry machines: we are in service so that your team can deliver a service to love. Discover more on miele.co.uk/pro/hospitality

Miele Professional. Immer Besser.

UNLOCKING POTENTIAL

In this insightful piece from Siemlus, we share why the brand is the essential choice for Hoteliers.

In today’s fast-paced hospitality industry, technology is crucial for enhancing guest experiences, streamlining operations, and driving revenue. Hotels, resorts, and other hospitality establishments depend on various tech solutions, from booking platforms to property management systems, to stay competitive and deliver outstanding service. Siemlus has forged strategic partnerships with industry leaders like Onity and Hoteza, solidifying its position as the unified support partner for esteemed hotel brands such as IHG and upscale independents like Castlebridge Group. These collaborations highlight Siemlus’ pivotal role in reshaping the digital guest experience, from pre to post-stay interactions and support.

The Role of Effective Tech Support in Hospitality

While these technologies offer significant benefits, they also pose challenges, particularly in implementation, maintenance, and troubleshooting. Effective support is essential to ensure these systems function seamlessly, minimising disruptions and maximising potential. Hospitality tech includes reservation management, guest services, point-of-sale, and housekeeping systems. These are integral to the smooth operation of a hospitality business, and any downtime can lead to dissatisfied guests and financial losses. Here’s why effective support is crucial:

1. Minimising Downtime: In the 24/7 hospitality industry, even brief disruptions in technology can result in lost bookings and compromised guest experiences. Prompt, reliable support ensures swift issue resolution, minimising downtime and its negative impacts.

2. Enhancing Guest Satisfaction: Guests expect seamless digital experiences throughout their stay. When technology fails, it can lead to frustration and negative reviews. Effective support maintains guest satisfaction by addressing tech-related issues promptly and efficiently.

3. Optimising Operational Efficiency: Hospitality technology streamlines operations, automates tasks, and provides valuable data for decision-making. When these systems malfunction, workflows are disrupted, hindering efficiency.

4. Maximising ROI: Investing in hospitality tech is significant, and ongoing support is essential to maximise its potential. Support services help realise a return on investment by resolving issues promptly, providing updates and upgrades, and offering proactive maintenance.

Introducing Siemlus: Your Trusted Unified Support Partner

Siemlus offers a unified support solution for hospitality businesses, managing essential services like hotel door locks, Wi-Fi, and admin IT. This comprehensive, cost-effective package empowers hoteliers to focus on delivering exceptional guest experiences while Siemlus handles the tech challenges. The brand’s proactive approach utilises advanced monitoring tools to detect and resolve potential issues before they escalate, preventing disruptions. As businesses grow, Siemlus’s scalable solutions adapt to evolving technology needs. Partnering with Siemlus ensures your technology investments deliver maximum value, allowing you to focus on providing exceptional guest experiences.

siemlus.com

GO GREEN FOR GROWTH

We recognise the importance of being values-led within the hotel sector. In an insightful piece from Clockwork Marketing, the team discuss how hotels can lead the way with authentic environmental credentials to position themselves effectively to a conscious audience of travellers.

You may have seen a certain high street supermarket recently promoted a range of food and drink products that were B Corp certified.

B Corp is a rigorous certification from B Labs that requires businesses to demonstrate a high standard of social and environmental performance, transparency and accountability.

Becoming a B Corp or a more sustainable business makes business sense. It’s backed by various research that demonstrates people want to buy from more ethically responsible businesses.

Research the evidence

A survey from Neilsen found that 73% of Millennials are willing to pay more for sustainable products, while 81% expect companies to take environmental action. More than half of UK adults (58%) use business certifications to make decisions about businesses to buy from and work for, according to a recent B Labs survey.

There are more and more green and sustainable certification schemes in the hotel space now, but why do they matter?

The rational mind

When we make purchasing decisions, we use both the rational and emotional part of our brains. A green or sustainable certification allows our rational mind to tick off that requirement, like whether our room has tea and coffee facilities. We go through our own mental checklist before we buy.

But the emotional part of our brain asks us whether the purchase feels right, Does the hotel brand connect with us emotionally? This may be a feeling of whether it shares our values. For those who will pay more to buy sustainable products, then a green certification or sustainable approach to tourism will connect more emotionally and deeply.

Google advantage

At Clockwork Marketing, we know that for the most part, people searching Google to book a hotel is the biggest driver of online bookings. Google now allows hotels to add their green certification to their Google business profile.

According to a recent AA survey, 73% of UK hospitality businesses don’t have a sustainability accreditation, offering those that have a point of difference and competitive advantage.

The future of travel

Becoming a more sustainable hotel makes business sense in terms of gaining more bookings, and reducing your carbon footprint lowers energy costs. But, ethically and rationally it’s the right thing to do. If we don’t have a more responsible approach to our environment and local community then they may not be available to accommodate visitors at all in the future.

Clockwork Marketing has submitted its B Impact Assessment and has committed to becoming a B Corp. www.clock-work.co.uk

A CLEAN APPROACH

Clean hotels foster satisfied guests who leave with a positive impression and are more likely to return. Ensuring a comfortable, clean environment is crucial, as poor hygiene can harm a hotel’s reputation and diminish the likelihood of repeat visits. In this exclusive piece, we reveal how the new compressed Tork Xpress® multifold hand towels can increase efficiency.

Hotels are for more than just sleeping, they are used for relaxing, socialising, working and eating. Because of their multiple use cases, they can also be tricky places to keep clean. But using industry-leading practices, and utilising the best hygiene solutions at your disposal, means you don’t have to compromise between serving guests and keeping their spaces clean.

One challenge hotels face is the number of cleaning stations, washrooms and bedrooms that staff must maintain. Hotels can be large and have hundreds of dispensers and stations dotted around their building. With this amount of stations, it’s no surprise that 71 per cent1 of cleaners wish their systems were easier to refill. The new compressed Tork Xpress® multifold hand towels increase efficiency with compressed refills allowing the dispensers to hold up to 50 per cent more towels2, meaning they can serve twice the number of guests before refilling. In addition, compression reduces packaging by up to 27 per cent3 – meaning more towels can fit on a shipment, and less packaging is thrown away. Once used, Tork Xpress Hand Towels can be recycled with Tork PaperCircle®, the world’s first paper hand towel recycling service – helping businesses to go circular by collecting and recycling used paper hand towels into new tissue products – and turning waste into resources.

Along with every other industry, hotels must be wary of their sustainability credentials as we face climate and resource challenges together. To do this, hotels must consider their own emissions, and those of their supply chains if they are to make positive changes in the bid for sustainable business. As a supplier, Essity must provide assurances to its Hotel customers that its products minimise environmental impact as much as possible. The

Tork brand offers 27 dispensers4 in Europe (excluding France) with carbon-neutral certification. This is achieved by producing our dispensers using certified renewable electricity and compensating the remaining carbon emissions through investment in climate projects. These range from supplying clean drinking water in Cambodia to protecting forests in Indonesia, and investing in energysaving cookstoves in India combined with recovering plastic along beaches.5

From a renewability and waste reduction perspective, it is up to companies like Essity (the makers of Tork products), who deal in disposable products, to maximise efficiency, and minimise waste as much as possible.

www.tork.co.uk/xpresscompressed 1.

SUITE DREAMS

The top luxury stays choosing Simba’s contract mattress technology.

In the competitive world of hospitality, exceptional guest experiences are paramount, with a key component of this experience being the quality of sleep offered to guests. Simba Sleep, a pioneer in sleep technology and dedicated to engineering the perfect night’s sleep, is redefining luxury sleep experiences as it expands into some of the UK’s most distinctive hotels and unique stays.

The new Contract Mattress Collection features three distinct models: the Simba Pro Contract, Simba Luxe Contract, and the Simba Green Label Contract. At the heart of the collection lies the exclusive, award-winning Hybrid® technology, ensuring guests enjoy unparalleled comfort, support, and temperature regulation. Key to this are Simba’s incredible upper comfort layers and supportive base layers.

The upper comfort layers feature Simba’s patented titanium alloy Aerocoil® springs for optimal airflow and pressure relief. They are designed to flex and compress individually, absorbing impact, creating a soothing sensation of being cradled. Localised support and weight distribution ensure that motion transfer is limited, allowing partners to sleep undisturbed by the other’s movements.

The base layers play a critical role in maintaining proper body alignment, offering personalised support and cushioning for the shoulders and lower back. For temperature regulation, the Simba Pro Contract and Simba Luxe Contract incorporate cooling graphite-infused Simbatex® foam. This innovative material draws excess heat away from the body, ensuring a comfortable sleeping temperature throughout the night.

As a certified B Corp™, the Green Label contract is Simba’s most sustainable option, which uses a natural latex layer infused with cooling graphite, Simba Renew Fibres, made with up to 75% recycled content, and a natural wool layer with temperature-regulating properties that offers comfort and deters dust mites. And, Simba’s advanced duvet tech and adjustable pillows complete every contract mattress, giving every guest the ultimate, cocooning sleep experience.

With outstanding comfort and quality, Simba contract mattresses have been selected by an expanding list of top destinations and retreats around the UK that offer exceptional surroundings, including; House of Gods in Glasgow, The Ellen Hotel in Kensington, Wilderness Reserve, an extensive collection of luxury accommodation set within 8000 acres in Suffolk, Deer Park Country House in Devon, The Lookout in Cornwall, and Room Home Stay in

the City of London, and further afield, including Domaine Terra di Gaya in Corsica.

Simba Sleep has been at the forefront of sleep innovation since 2016, has over 300,000 five-star ratings worldwide, more than 60 industry awards, and has sold over 1,000,000 high performance sleep products worldwide. Simba’s reputation for excellence makes it a top choice for discerning hoteliers aiming to provide the ultimate guest experience.

For further information please contact wholesale@simbasleep.com

SAVE THE DATE!

Never mind the General Election, there are just days to go until our industry’s biggest day of the year – the UKHospitality Summer Conference 2024. We have all the details!

Yes, 21-days before the country goes to the polls, 300 hospitality business leaders will gather at Hilton London Bankside on Thursday 13 June for a day of inspiration, innovation and debate, speaker presentations, panel sessions, exhibition stands and networking opportunities.

Of course, with voting on 4 July, there’ll no doubt be plenty of amateur political punditry and speculation, while high profile frontbench political figures and Sky News’ lead politics presenter Sophy Ridge will be there to give the professionals’ take.

Inspired by the fact that our sector is an economic powerhouse contributing £140bn in growth, £54bn in tax receipts and 3.5m jobs, we’ve titled this year’s event Serving Britain: how hospitality creates places where people want to live, work and invest.

We want this year’s Summer Conference to be a celebration of hospitality’s massive contribution to Britain, and showcase why the sector matters more than ever.

And in a year of political turmoil and the prospect of a change of government, I’ll open proceedings by sharing a vision for the future of hospitality, and why the sector is ready to take the lead.

Delegates can then choose from a packed programme

that includes sessions and briefings with exclusive research and insight examining the economic outlook; regeneration and hospitality as a force for good; hospitality making careers; investment and innovation in the sector; and championing hospitality in the digital age.

Top speakers from across hospitality who’ll be sharing their knowledge and expertise include Katie BrinsmeadStockham, brand and strategy director, Good Hotel; Matt Grech-Smith, co-founder and co-CEO, Swingers; Yael Selfin, chief economist, KPMG; Jesse Burgess, digital content creator, TopJaw; Hamish Goldie, business development director, Jamie Oliver Restaurants; Andy O’Sullivan, CEO, Olympia London; Karin Sheppard, managing director for Europe, InterContinental Hotels Group; Simon Champion, CEO, BoxPark; Stuart Cassells, general manager, The Macallan Estate; and Andrew Stones, managing director, Kerb Ventures.

Registration is from 9.30am to 10am, with the evening reception from 5pm to 7.30pm. For full details, please visit our website here.

I look forward to seeing you there.

Kate Nicholls Chief Executive UKHospitality

BEHIND THE NUMBERS

In a piece from Soraya Shamji, Hotel Consultant at Leumi UK, we reveal why London’s hotel market continues to outperform.

The burning question on hotel investors’ lips is: where should we conduct our business? The industry has found itself at the tail end of some significant shifts in the real estate landscape triggered by higher interest rates, tighter consumer budgets, and a technical recession in the second half of 2023. These factors prompt investors and lenders alike to think more strategically about their involvement in the hotel sector, with development pipelines in particular taking a hit.

What we’re seeing now is the market adjusting to the new norm. Investors are opting to stick with regions where hotels have a proven track record of performing well even in the face of market headwinds.

In this current landscape, London’s hotel market stands out as a beacon of stability, resilience, and opportunity, surpassing the performance of regional assets. While many cities across the UK struggle with visibility, London offers a consistent and predictable environment for investment, demonstrating its capacity to weather challenges and bounce back.

This is reflected in the data. London’s 12-month occupancy surged by 16 percentage points to 77% by September 2023, according to Knight Frank, surpassing regional hotels, which were once known for their strength in business conferences and short weekend getaways. Although some areas are still seeing solid performance, in general regional recovery trailed behind London’s, with hotel occupancies still lingering over three percentage points below 2019 levels.

Even more so, London leads the pack as the most appealing European city for hotel investment in 2024, as per a recent survey conducted by Deloitte. With deal activity quickly picking up pace, the UK’s capital is cementing its status as a pivotal hub for tourism and business, along with its role as a primary gateway city for international travel.

The survey drew insights from real estate investors who found hotels to be the most attractive sector to invest in, rising by 15 percentage points since 2023. Both asset disposals and acquisitions are now top priorities for

business leaders looking to London as their investment choice, with asset disposals increasing by 24 percent and acquisitions by 58 percent compared to the previous year.

This is no surprise, given that despite challenging economic conditions, proactive operators in the hotel industry have generated strong cash flows, boosting trading performance and protecting values. London particularly stands out, with a notable rebound in occupancy rates, surpassing regional UK levels for the first time since the pandemic recovery began.

In particular, London’s luxury hotel landscape is growing at pace, with several upscale properties set to debut in the next few years. Notable additions include Hyde Paradox Hotel London City, Art’otel London Hoxton, Ruby Stella, and The Emory. Each promises unique experiences and sophisticated designs that appeal to London’s ever-growing surge of high-net-worth visitors.

Meanwhile, newcomers like Sircle London and Six Senses London are poised to redefine luxury hospitality with innovative concepts and top-notch facilities.

“The survey drew insights from real

estate

investors who found hotels to be the most attractive sector to invest in.”

The luxury market has been supporting much of the sector’s growth, with recent data from Knight Frank indicating an eight percent increase in the average daily rate (ADR), surpassing 2019 figures by an impressive 22 percent. This growth has largely been fuelled by returning international visitors and sustained demand from corporate and leisure segments.

Moreover, London’s Gross Operating Profit per Available Room (GOPPAR) surged by an impressive 40 percent compared to 2022. While forecasts suggest a slightly slower pace in 2024, London remains an attractive investment destination.

There are four primary reasons why hotel investors need to be apprised of the state of the market. First, the performance in regions other than London, driven by pent up demand following the pandemic, is showing signs of trailing off. Meanwhile, London’s status as a cultural, leisure and commercial powerhouse is difficult to unseat and adds to its enduring strength as a hotels market. Second, some operational costs remain high, meaning that target operating models need to accommodate such realities. Third, although rates are decreasing, they remain higher than historical levels. Therefore, investors need to think

ahead to how this will play into their target operating model as well as costs of funds. Fourth, as should be clear, the market is fluid, and shifts are occurring over shorter timescales than typical financial timescales in the hotel industry, particularly refinancing. The solution is that the relationship between hoteliers and investors must be more collaborative and close, and be agile to changing market conditions.

Breaking into this complex market is no easy feat – doing so requires patience, expertise, and a financial partner that is well-versed in the specificities of boutique and luxury hotels. Leumi UK’s dedicated hotel finance team has cultivated the experience necessary to operate effectively in what is a notoriously complex sector. Investors need to become acquainted with the hotels’ emphasis on cash flow which requires flexibly tailored facilities if projects are to succeed.

Amidst global market turbulence, London’s hotel sector will remain a promising place to do business. Its stability, reliability, and reputation as a major financial centre make it an appealing choice for investors looking to grow their capital, which is why we at Leumi UK remain bullish on the lending opportunities as well.

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