Luxury Hospitality Magazine - May/June 2024

Locally produced in Europe , close to you, to reduce the carbon footprint . Find sustainable products and a trusted and pioneering commitment to sustainabilit y.

Discover amazing finishes to attach sophistication and a premium touch

Think about tailored ideas to elevate your brand experience

Immerse guests in unforgettable moments accompanied by an icon all over the world.

Editor – Maria Lapthorn maria@lhmagazine.co.uk

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Circulation Manager – Leo Phillips subs@luxuryhospitality.co.uk

Publishing Director – Paul Attwood paul@lhmagazine.co.uk

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CONTENTS

Latest News 04-05

Latest Openings 06-07, 34-35

Traka 08-09

Alliance Online Limited 10-11

Every effort is made to ensure the accuracy and reliability of material published in Luxury Hospitality Magazine. However, the publishers accept no responsibility for the claims or opinions made by advertisers, manufacturers or contributors.

No part of this publication may be reproduced or transmitted in any form or by any means, mechanical, electronic (including photocopying) or stored in any information retrieval system without the prior consent of the publisher.

Kitchen Equipment: Prisma presents the Cocktail Station, the first ultra-compact professional bar 12

Hotel Management: Hotel revenue management strategies: using data to drive profitability 14-15

Interview: Luxury Hospitality Magazine speaks with Pan Pacific London Director of Marketing Communications Michelle Whittemore 16-17, 18-19

Brabantia 20-21

Company News 22-23

Review: Le Jardinier, New York 24

Enomatic UK Ltd 26-27

Review: STK, New York 28-29

Sustainable Menu Planning: Cutting Down on Food Waste in the Culinary World 30

Review: Rampoldi, New York 36-37

Zero-Emission hospitality project: Studio Apostoli designs the Preistoriche Green Lodge 38-39

Oliver Hemming 41

SYNCHRONIZED SWIMMERS IN THE HEART OF LONDON: DISCOVER EXCLUSIVE HOSPITALITY PACKAGES FOR PARIS 2024 OLYMPICS

The 17th April 2024 marked 100 days until the beginning of the Paris 2024 Olympic Games and to celebrate this milestone, On Location, the official hospitality provider of the 2024 Summer Games, is showcasing a spectacular synchronized swimming performance in the heart of London, along with esteemed former Olympic British athletes Sir Mo Farah and Greg Rutherford MBE.

Anyone strolling through London’s Covent Garden from 9am to 6pm will be greeted by a captivating synchronized swimming showcase as the athletes demonstrate their skill and artistry against the backdrop of one of London’s most iconic hubs.

There will be performances every half an hour throughout the day as a reminder of the upcoming Paris Olympics, and most importantly to remind fans that once-in-alifetime hospitality packages are still available to the year’s biggest event in one of the most culturally rich cities in the world.

As the official hospitality partner of the Olympic and Games, On Location has the largest and most ambitious hospitality offering ever conceived, with packages for all tastes, at all price points, covering

nearly all sports. Hospitality packages do not stop at just sports, with many offerings including the chance to celebrate the famous culture and cuisine of Paris from tailor-made tours of the city to unforgettable moments in its most iconic attractions for a truly unique experience.

On Location’s Paris 2024 official hospitality programme is already setting a new standard for hospitality for major global events, on a scale never seen before. Hospitality packages have been sold in more than 120 countries, with the United Kingdom emerging as a leading market. Along with the history-making Opening Ceremony which will take place down the Seine River this year, the most anticipated events so far are Athletics, Equestrian and Swimming.

BACK TO THE FLOOR RAISES OVER £258 K IN SUPPORT OF HOSPITALITY ACTION

Hospitality Action celebrated the triumphant return of their much-loved Back to the Floor event last week, raising an astonishing £258,643 for the charity.

Returning for a sixth time and hosted by James Clarke, General Manager of Park Plaza Westminster Bridge London, the fundraiser saw senior hospitality figures return to their hospitality roots in the role of waiter or sommelier for the evening with an outpouring of support from across the industry, underscoring the resilience and unity

of the hospitality community during challenging times.

Co-founder Danny Pecorelli, Managing Director at Exclusive Collection, was joined by over 80 leading names from across the hospitality industry including Michael Bonsor, Managing Director, Rosewood London, Tej Walia, General Manager, Foxhills Club & Resort and Joanne TaylorStagg, General Manager, Athenaeum Hotel & Residences who returned to the floor to test their silver service skills for 500 guests in aid of Hospitality Action, which acts as the safety net for industry households across the UK.

Guests were welcomed with a champagne Taittinger and canapé reception followed by a sumptuous three course meal. Entertainment, laughter and merrymaking mischief were the order of the night as a team of top hoteliers put their silver service and playful sabotage skills to the test once again in a friendly battle to earn the most tips in recognition of the tireless efforts their exceptional teams carry out every day.

To find out more about Hospitality Action’s fundraising events and how your business can get involved, please visit www.hospitalityaction.org.uk or call 0203 004 5500.

HOTELIERS URGE GOVERNMENT TO BE MORE HOSPITABLE

Hoteliers in Bristol are pleading with the Government to be more hospitable towards their businesses in the wake of growing financial pressures.

This month saw an increase in the National Living Wage which businesses have no choice but to try to absorb but at what cost!

The Bristol Hoteliers Association (BHA) says the Government must do more to support the nation’s hospitality sector, which he said was once again left out in the cold in the spring budget.

Prior to the budget, the BHA, trade body UKHospitality and more than 100 businesses wrote an open letter to the Chancellor outlining the support needed to help their businesses survive.

More than 40 MPs signed a letter to Jeremy Hunt urging him to support the hospitality and tourism industries.

But BHA Chair Raphael Herzog said: “For the most part, all our pleas fell on deaf ears, and now that the wage increases have come into effect, it’s becoming even more challenging for hospitality businesses

“Hotels are having to simply absorb the wage increases, but at what detriment? This week they said that the bills for going out, food and retail are increasing, so is the living wage increase good news to everyone? Certainly not.

“Ever since the end of pandemic lockdown restrictions, we’ve been asking the Government to re-introduce a reduced rate of VAT on hospitality, leisure and tourism; returning VAT to 12.5% will match the average of our continental competitors. The Government could also introduce a permanently-reduced business rates multiplier for our sector, at a rate of 30p in the pound.

“And to help us cope with the record increase in the National Living Wage, we would like to see a temporary reduction in the rate of employer National Insurance contributions.

“These measures would provide a muchneeded show of support for our sector and a morale-boosting vote of confidence in our businesses.

To find out more about the BHA, visit info@bristol-hoteliers.co.uk

SHAFTESBURY CAPITAL’S COVENT GARDEN WELCOMES UK FIRST FOR FLAGSHIP RESTAURANT AND BOUTIQUE HOTEL, Ergon House

Shaftesbury Capital has announced that ERGON House, the Greek boutique hotel brand known for their unique blend of hospitality and exceptional culinary experiences, is set to open in Covent Garden in a newly refurbished heritage listed building, anchoring King Street next year. This will be the brand’s first hotel outside of Greece, marking a significant milestone in ERGON’s expansion. It also demonstrates Covent Garden’s gravitas

in attracting groundbreaking and new flagship concepts and high quality global brands, further cementing its position as a world-class mixed-use destination as Shaftesbury Capital’s West End portfolio continues to evolve.

The venue will host over 20 contemporary hotel rooms, with access to a private gym, with spaces designed by local artists, paying homage to its Greek roots. It will also incorporate a 2,220 sq ft rooftop restaurant with an al fresco terrace, which, as one of only a few in the area, will boast striking views of the London skyline.

Opening next year, it will complement and join a prime roster of brands on King Street such as Creed, Jo Malone London, Polo Ralph Lauren, Reformation and Petersham Nurseries, along with renowned restaurant Clos Maggiore and the recent arrival of Arc’teryx’s new flagship store, creating one of London’s most attractive lifestyle streets.

Ellen Kensington, LONDON’S NEWEST LUXURY BOUTIQUE HOTEL TO OPEN EARLY SUMMER 2024

KOP PROPERTIES (UK) a subsidiary of Catalist-listed, Singapore-based KOP Limited is pleased to announce the latest plans behind the opening of its second UK property this year in the Royal Borough of Kensington and Chelsea. Officially named Ellen Kensington, the

beautifully refurbished luxury boutique hotel, (formerly The Burns Hotel) located in the heart of London’s buzzing Earl’s Court, will open its doors in early summer 2024, with reservations being taken on www.ellenkensington.com from the middle of May, 2024.

Montigo Resorts, the hospitality subsidiary of KOP Group has been appointed to manage the pet and familyfriendly, Ellen Kensington. Featuring elegantly appointed bedrooms and suites, more than half of room inventory overlook the historic Barkston Gardens while the vistas on the opposite side open to borough views. Interior decors see a juxtaposition of classic English design sensibilities with subtle Chinoiserie touches scattered throughout the 105-key property.

Ellen Kensington is named in tribute to the legendary British stage actress Dame Ellen Terry, who was considered amongst the most famous leading ladies of the Victorian Era. At the height of her stage career, Dame Ellen lived at 22 Barkston Gardens, which is now marked by an English Heritage Blue Plaque. Ellen Kensington will proudly bring to life the elegance, beauty and timeless glamour of the hotel’s namesake.

Ellen Kensington is located at 18-26 Barkston Gardens, London SW5 0EN, UK.

Fellini - ITALIAN RESTAURANT CELEBRATING LA DOLCE VITA TO OPEN IN SOUTH WEST LONDON

The team behind one of London’s legendary 90s haunts is delighted to announce its newest restaurant opening, Fellini. Opened on the 6th May in Chelsea, the team behind the iconic Paparazzi Café intends to restore authentic Italian hospitality into the London dining scene, prioritising personal touch and

valued relationships over gimmicks and maximalism, whilst retaining a Dolce Vita feel throughout.

Based on the previous successes of Paparazzi Café, the team are homing in on the true essence of hospitality and the old-timer recognition of loyalty in

the new opening, encouraging guests from every walk of life to join them in the dining room – alone or in groups, all will be made to feel at home. On the menu, there will be a range of sharing options, making the venue an appropriate choice for a colloquial lunch, a long afternoon or an evening meal kicking on late into the night.

The restaurant on 149 Draycott Avenue will be open 7 days a week, 12pm – 12am.

ELEVATING KEY SECURITY: FIVE REASONS FOR LUXURY HOTELS TO PRIORITISE KEY MANAGEMENT

Today hotel guests have higher expectations, including personalised experiences and the opportunity to create memories, even if it’s just an overnight stay. With more focus on guest experience than ever before, luxury hoteliers must evolve their offerings to meet this demand.

To do this, back-end hotel operations must be carried out seamlessly and efficiently. Having the required access and permissions in place is essential and intelligent key management systems can play a critical role. These systems not only enhance security but also streamline access for staff ensuring they can perform their duties behind the scenes promptly and effectively to deliver service excellence.

Here are five reasons why Traka’s intelligent management systems support the overall security of a luxury hotel experience.

1. Auditing and Accountability: Regular auditing of keys is essential for ensuring accountability and monitoring key usage. Luxury hotels experience a high volume of guest turnover, making it challenging to manually track key movements. This is in addition to several levels of staffauthorised access across the hotel facilities. Implementing Traka’s intelligent key management systems allows hotels to efficiently audit key usage, track authorised staff key holders, and instantly identify any discrepancies or security breaches.

2. Efficient Running of the Hotel: Efficient key management is essential for the smooth operation of a luxury hotel. With a large number of staff members, keeping track of keys manually can be time-consuming and prone to errors. Implementing an automated key management system streamlines key distribution, reduces administrative burden, and ensures that keys are always accounted

for, contributing to the overall efficiency of the hotel’s daily operations.

3. Enhanced Guest Safety: Key security directly correlates with guest safety. In luxury hotels, where guests expect a high level of service and security, ensuring that keys are properly managed and controlled is essential. Unauthorised access to guest rooms can compromise safety and privacy, and without audit control capabilities as intelligent key management systems can provide, lead to potential security incidents and a negative guest experience impacting a lasting review.

4. Maintaining Brand Reputation: A luxury hotel’s brand reputation is built on trust, reliability, and excellence. Any security lapse, including a key-related incident, can tarnish this reputation and erode guests’ trust. By prioritising complete back-end key

By investing in intelligent key management solutions, luxury hotels can ensure a seamless back-end experience with secure staff operations.

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security, luxury hotels uphold their brand image as a safe and secure destination with staff accountable for their activity.

5. Compliance with Industry Standards:

The hospitality industry is subject to various regulations and standards related to guest safety and security. Audited key management is often a requirement for compliance with industry standards and regulations, such as those set forth by hotel associations and the government. By enhancing key security, luxury hotels ensure compliance and avoid potential fines or penalties.

Five-Star Key Management

Traka’s intelligent key management system has been implemented at London’s five-star deluxe hotel, The Berkeley, ensuring lightning-speed operations with accountability for all keys, benefiting both staff and guests. The security teams upgraded to Traka’s system, integrating biometric technology to enhance security against threats like ‘shoulder surfing’ and expanding capacity as the hotel evolves.

Similarly, 5-star hotel The Ned implemented an automated key management system following a visit to Claridge’s, where Traka is already installed. The Ned’s Safety and Security team notes that key management has been crucial for smooth operations and safety. Traka’s system automates the process, eliminating human error and allowing resources to be redirected. Impressed, they plan to expand Traka’s use to manage other areas of the hotel, such as the gym and exclusive ‘The Vault’ members’ keys.

Just these two examples show how key management is a critical aspect of maintaining the safety, privacy, and reputation of luxury hotels. By investing in intelligent key management solutions, luxury hotels can ensure a seamless back-end experience with secure staff operations. These efforts contribute to creating an exceptional guest experience and establishing a hotel as a trusted and preferred destination.

Audit trail to ensure traceability between employees every time a key is removed or returned

Email notifications to enhance visibility by informing user activity and key transactions

Curfew management to set time limits for specific employees or key check-outs, empowering accountability

HOSPITALITY TRENDS & NEW PRODUCTS FOR 2024

With the hospitality industry getting ready for 2024 we at Alliance have taken the opportunity to research the top emerging trends set to take hold this year. We have identified four trends so far which are beginning to permeate the current hospitality scenery:

Mediterranean Romantic

To make this trend work you need to embrace bright, light spaces and pair them with natural tones and textures such as wooden furniture and areas of bare, undecorated walls. When trying to achieve an “Old World” Mediterranean charm we’d suggest looking to employ neutral crockery and glassware to help allow your establishment to be the main focus. Great options include Artis’ Nara Rose or the Utopia Santo ranges (both the taupe and

light grey colourways) where crockery is concerned, and RCR by Steelite Essential glassware range is perfect for serving drinks.

Invitingly Glamourous

For this theme the key is employing a refined colour palette but doing so in a sensible and stylish capacity. The idea is for dining spaces to not appear overwhelmingly expensive whilst still maintaining an inviting and glamourous aesthetic. Churchill’s Kintsugi Reverse is brilliant for adding a subtle hint of glamour to any table setting and works as a brilliant canvas to showcase your food. The Villeroy & Boch Rock range is also fantastic for serving a refined menu on to your customers, especially when paired with the Artis Speakeasy Swing.

Organic Brutalism

Organic brutalism is a theme which is becoming popular in developed urban areas and requires the restaurant / hotel to fully embrace the notion of opposites attract. The best way to visually capture this theme is by twinning the brutally linear nature of city architecture with the softness of organic elements. When tying in your tableware with this style of décor we’d suggest Churchill Stonecast Sorrel of this Fusion range or opt for the stark contrast of the Artis Elements collection.

Nuovo Caffè

The term “Let’s grab a drink” is slowly shifting from referring to have an alcoholic beverage and becoming more synonymous with having a coffee. If you serve coffee and want to attract the discerning coffee drinker, then give your social areas are more relaxed and contemporary.

New Products

At Alliance we have seen many large new product launches from our suppliers during the start of the year, especially where restaurant and bar equipment is concerned. In particular, our melamine selection has increased massively with us now offering multiple tableware options. Melamine is brilliant for the commercial environment on account of it being exceptionally durable, resistant to thermal shock and doesn’t warp under pressure.

At Alliance we are always up to date with the latest hospitality trends and products so call your nearest Alliance Local to see how we can help you with all your needs.

Our melamine selection has increased massively with us now offering multiple tableware options.

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DISCOVER

Network of branches located throughout the UK

Over 25,000 products

Leading brands & ranges

Outstanding customer service teams

Reliable delivery from our own eet of vehicles

ISO 9001 & ISO 14001 accreditation

PRISMA PRESENTS THE COCKTAIL STATION, THE FIRST ULTRA-COMPACT PROFESSIONAL BAR

The innovative project of a real bar on wheels, fully-equipped, for indoor and outdoor use.

Design, technology and functionality are combined to create the Cocktail Station designed by Franco Driusso for Prisma. A solid AISI 304 stainless steel block, equipped with all the tools that a bartender or hospitality professional may need.

Only 210 cm long, 80 cm deep and 120 cm high, the Cocktail Station provides everything necessary for the preparation and presentation of drinks, as well as useful solutions to optimise time and procedures: from the cutting area to the insulated ice bin, garnish rails, POS station, refrigerated drawers, triple water tank, display showcase for bottles, drain board, blender station and many more.

The front, in addition to its showcase with concealed linear LED strips that emphasise its scenic effect, is conceived to be customised. Indeed, the cladding is equipped with a magnetic hooking system and can be made in the desired colours and materials.

These solutions do not alter the minimalist aesthetics of the block made of geometrical and essential lines beneath which a highperformance machine is concealed. It is equal to a real bar and just requires a power source to operate.

Six stainless-steel castors allow the Cocktail Station to be moved and placed indoor and outdoor, according to the space needs. Thanks to a self-contained water supply and discharge system, the station is totally self sufficient and can be used in the most diverse situations.

“With this product we have worked to combine the two main areas of excellence of Prisma in a completely innovative way. That is, the processing of steel for professional catering and the ability to guarantee the

most cutting-edge industrial technologies, with well-finished details and a minimalist customisable design” says architect Franco Driusso, who has worked with Prisma (TV) aiming to further strengthen its footprint in the world of international bartending.

The set of values promoted by the Cocktail Station led also to its victory in the Italian Rēgula 2022 Award for the “Interior and Design” category. It was announced in January 2023 and organised by Associazione Liber, under the patronage of the

Ministries of Culture, Ecological Transition, Infrastructure and Transport, with the collaboration of the publisher Riccardo Dell’Anna’s Red publishing house.

www.prismaitalia.com

The set of values promoted by the Cocktail Station led also to its victory in the Italian Rēgula 2022 Award for the “Interior and Design” category.

Why

Charvet was the right option for Charlie Hibbert Head Chef, Thyme, Southrop Manor Estate

“It’s not like your ordinary suite; it’s really beautiful - heavy, hardwearing and durable.

“We wanted something to stand the test of time, look the part and it really fills the brief.

“The four zone planchas, I love, they double as solid tops. If you have a menu that changes quickly and regularly, you need a kitchen that can cope with that.

“The versatility of it is something I haven’t really experienced in a lot of kitchens.”

For the most flexible modular and bespoke cooking suites to satisfy all your cooking requirements, whatever your budget... THINK CHARVET

HOTEL REVENUE MANAGEMENT STRATEGIES: USING DATA TO DRIVE PROFITABILITY

There is a popular saying in business that ‘volume is vanity, profit is sanity’. Swap ‘revenue’ for ‘volume’ and the expression rings equally true for hospitality.

As hoteliers, we are in the business of delivering profit; and sitting at the centre of this effort should be the revenue manager and his or her team. I always say to my students that we got the name wrong when we first defined the revenue manager. They should be called profit managers, because it is profitability that counts to owners, investors and shareholders.

The current challenge for most hotels –whether independent or chain – is to advance and help populate a more sophisticated, data-driven segment profitability model regardless of how they create rate fences.

And by this I mean Gross Operating Profit. How the business is funded, and the cost of that funding, is a decision for the owners.

So, how do we go about making our hotel more profitable? The answer is by using the ‘right’ data to drive smart decision-making, then having the communication and leadership skills to get each department to carry through the optimisation strategies that we have decided on based on the forecasted demand.

The specific actions and tactics on a departmental base should be left to the various department heads, as they are the experts and the ones responsible for their departments. As such, they should serve as a catalyst (not a resistant) of the proposed strategy and take ownership of their activities. The whole process can yield the desirable outcome only if it is a team effort, and achieving that necessitates an investment in human capital, in the form of educating each department in the mechanics of profit maximisation.

The segmentation challenge

The current challenge for most hotels – whether independent or chain – is to advance and help populate a more

sophisticated, data-driven segment profitability model regardless of how they create rate fences.

In doing so, data is our king; and the good news is that accessing data is becoming easier and more efficient as technology develops. At the same time, I believe we need to re-engineer the whole process of collecting ‘quality relevant’ raw data from scratch.

We need the current Property Management System (PMS) architecture to evolve away from being focused on reporting in accordance with accounting principles (GAAP and/or USALI) in order to evaluate department heads and pay taxes. Instead, the focus should shift more towards producing segmented information that we can use to maximise profitability.

To help crunch the numbers, we will deploy advanced technologies and AI, such as machine learning. This will enable us to detect patterns in customers’ purchasing behaviour and allow for quicker adaption to current trends, enabling us to put a price tag on every segment in real time with twoway data streams. In a nutshell: Revenue Management 2.0 systems.

Understanding your costs

In today’s competitive environment, product prices might be dictated by market dynamics which are beyond the scope and direct influence of the marketer. Hence the focus should be on management controlled decision-making related to product and system efficiencies. As such, operating costs management is the key. PMSs should be able to perform activity base costing and allocate undistributed operating expenses based on the specific recipient, whether it is a product or a customer segment.

In addition, such tools should be able to use financial or statistical formulae and models approved by mathematician data analysts (and with their accuracy validated in simulations) to determine the degree of operating leverage (DOL) of the establishment at various forecasted occupancy levels. The level of granularity of such information should begin with the property as a whole, then broken down to its various operating departments and their sub-departments, all the way to the ‘work package’ level on project management terms.

For example, it is vital to know the DOL score of the food & beverage (F&B) department as a whole, then the DOL of the individual restaurants and bars, and finally the score of the various products sold in each of them. The 100% rule when applying reverse decomposition should equal to the DOL of the establishment.

By having such information regarding the flow through rate from revenue to operating profit in conjunction with reliable expected demand estimations, revenue managers will possess the necessary knowledge to develop strategies in order to magnify gross operating income and produce more than ‘normal’ results on high seasons or minimise the ‘damage’ during off seasons. Hotstats and STR reports are both good sources of profitability information.

Furthermore, such information can be used for expansion plans, product diversification and manoeuvring the organisation across the conservative and leverage operating structure axis.

Segmentation and price optimisation

As data harvesting improves (and this is where system reengineering becomes necessary) we can also start to look in a granular way at our guests and – ultimately – track their individual spending habits and profitability. This delivers pure gold from a revenue management perspective.

For instance, we might charge someone a high rate for their room, but on analysing the data we find they do not spend anything in F&B, nor do they use the spa. Thus what appears a valuable guest from a rooms’ revenue perspective actually falls down to a third or fourth ranked target when we look at the bigger picture. As such, we learn a lesson and do a better

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These online platforms can present upselling and cross-selling offers to customers at any touch point, from the booking to the post-stay, and especially during the customer’s time within the hotel.

marketing budget allocation next time around. This is why the accuracy of data used to calculate KPIs such as TrePAR and GOPPAR – and eventually new KPIs – is more important than ever.

In the ultimate revenue management utopia, I will know my customers’ purchasing characteristics to a very precise level, therefore I will provide personalised products tailored to their individual needs and willingness to pay though their preferred booking channel.

Upselling and cross-selling releases revenue opportunities

Another piece of the revenue management jigsaw is upselling and cross-selling –here also, technology can be our friend. International hotel chains developed their own upselling and cross-selling systems, but independent hotels can also join the party. There are several third-party providers (upselling guru, Oaky, duve, etc) that build equally good technology to manage upselling and cross-selling.

These online platforms can present upselling and cross-selling offers to customers at any touch point, from the booking to the post-stay, and especially during the customer’s time within the hotel.

How does upselling work in hospitality? As a simple example, if a guest has used the spa during previous stays, why not offer them an incentive towards a treatment this time around? Or if their preferred restaurant is filling up, give them a prompt to book a table so they do not miss out. These messages could be delivered by the hotel’s smartphone app, via in-room communications, or simply emailed to the guest before their stay.

Pricing tactics

Another technology that is advancing quickly relates to automated revenue pricing solutions. These have been around for more than a decade, and they were initially based on fairly simple dynamic pricing – as certain percentage occupancy thresholds were reached, so room rates went up.

Now these systems are getting more granular, with other inputs being fed in automatically and each having a set

percentage by which it influences the pricing decision algorithm. These inputs can include changes among the competitive set – has a new hotel opened locally? Is a competitor closed for refurbishment? They could also comprise factors influencing market demand: is there a new event, such as a festival, taking place in the area? Have any airlines serving our destination increased their scheduled flights? Are we experiencing an ‘unusual’ pick-up from a particular geographical destination? Even the weather forecast can have an impact.

There is a plethora of good systems providers which can supply hardware and software or iCloud services to suit any size of hotel and budget. For example, Duetto, IDeaS, RoomPriceGenie, Pace, Infinito Solutions, ROOMDEX, Dot.Cy and Atomize to name a few.

By adding these and other data inputs to the pricing algorithm, a revenue manager can align prices to future demand with much greater accuracy and granularity.

Conclusion

To summarise, the future for this discipline rests in creating more digital touch points within the hotel, collecting more customer data which can then be segmented to an individual customer or product level, while also being supplemented by automated real-time updates on a host of external factors in order to personalise our products and services towards our customers and adapt to their ever-changing needs and wants. By bringing this all together we can allow for fully informed decision-making on demand forecasting, costing, pricing and capacity allocation through a shared vision on how to maximise the potential operating profit. A truly smart approach to the business of hospitality.

Michael Michalakis is a Senior Lecturer in Finance and Revenue Management at Glion Institute of Higher Education, which has campuses in London and Switzerland.

INTERVIEW WITH MICHELLE WHITTEMORE

LUXURY HOSPITALITY MAGAZINE SPEAKS WITH PAN PACIFIC LONDON DIRECTOR OF MARKETING COMMUNICATIONS MICHELLE WHITTEMORE

Firstly, thank you for taking the time to talk with us, can you tell us a bit more about yourself and what drove you into the hospitality industry?

I started in the field of medicine, where I pursued a career as a Radiographer specialising in Diagnostic Radiography, encompassing a wide range of radiological diagnostic techniques such as nuclear radiology, ultrasound, magnetic resonance, and computed tomography. Following three years of intensive study, I decided to transition from my medical studies to travel and hospitality. The hospitality industry has provided me with a wealth of opportunities, including the privilege of extensive travel. Throughout my career, I have had the fortune of visiting 65 out of 195 countries - pretty much a third of the world. A colleague once said to me that hospitality is like golf – once you are hooked, you will never truly leave it. Twenty-five years later, I continue to cherish every moment spent in this vibrant industry. It is now part of my DNA.

Can you tell us about your career journey and the renowned luxury hotels you have worked for?

Following my departure from the medical field, I embarked on a new chapter at Lesley Simpson Communications, a boutique PR & Marketing agency based in Johannesburg, South Africa, specialising in luxury travel and hospitality. Over the course of 15 years, I climbed the ranks within the organisation, to the position of Account Director where I managed a portfolio of 17 products overseeing Luxury Safari Lodges

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The Group as a whole encourages diversity of thought which encompasses a myriad of traits including creating a culture of trust which is important to me.

to collaborating with international airlines, government tourism boards globally, and luxury hotels in Southern Africa and various Indian Ocean Islands.

Due to my husband’s transfer to Brussels, Belgium, we relocated – along with our 2 dogs. I assumed the role of Cluster Marketing Communications Manager at Marriott International where I oversaw a MarComm portfolio encompassing Public Relations, Events, Traditional and Digital Marketing, as well as Brand Marketing initiatives across four brands within the group.

After relocating yet again – this time to the UK - I established a Corporate Marketing office for Nira Hotels & Resorts, a luxury management company with properties in Switzerland, Italy, Mauritius, and Edinburgh. In this leadership capacity, I had the opportunity to oversee Marketing

Communications initiatives across the organisation, leading a team of 20 individuals within a structured framework.

Wanting to immerse myself in ultra-luxury hospitality, I took the role of Senior Head of Marketing at Corinthia London, the prestigious 5-star luxury hotel. My responsibilities included executing marketing strategies aimed at driving commercial results.

In November 2019, I jumped ship and joined the soon-to-open Pan Pacific London in the Square Mile.

What attracted you to Pan Pacific London?

Back in July 2019, I had a meeting with my esteemed General Manager and now mentor and friend, Anne Golden and it took a Gin & Tonic, hardcover presentation book and a walk around the marketing suite on the 10th floor of Salesforce Tower – well positioned opposite our hotel so you could see the progress of the build every day – for me to take a leap of faith and join the company. Not knowing Pan Pacific Hotels & Resorts as a brand, the thought of launching, their flagship hotel in Europe and London, and driving awareness of an unknown group in one of the most competitive luxury hospitality cities in the world - was very appealing.

The Group as a whole encourages diversity of thought which encompasses a myriad of traits including creating a culture of trust which is important to me. The hotel’s recruitment philosophy is all about hiring people with soft skills: kindness, humility, passion, and attention to detail. There is a very strong culture of forgiveness and nurturing talent, allowing all of us to make our own mistakes so we can learn. All of these things build a family spirit and a strong genuine culture.

I was elated to become employee number 4 at the hotel and part of the senior leadership and pre-opening team to open a hotel during the pandemic. Pan Pacific London opened its doors on 1 September 2021 and was slated as one of the most anticipated hotel openings for London in 2021, and I am truly humbled to have been part of that.

Tell us what your role involves at Pan Pacific London?

I lead Pan Pacific London’s strategic communications, multimedia marketing, public relations, and brand management, maintaining the hotel’s profile as one of London’s leading five-star luxury properties.

The hotel is located a 2 min walk from Liverpool Street Station. The Bishopsgate area has undergone an incredible transformation in the past 10 years, Shoreditch is now the place to be at the weekend, and Hoxton and East London have some of the Capital’s most exciting cocktail bars and venues. There is so much culture within the square mile, from worldclass museums and the Market Mile to a short stroll down to the River Thames with The Tower of London and Tate Modern, all within easy reach from the hotel. This positioning is a marketer’s dream and keeps my team and me very busy!

What would my 30-second elevator pitch for the hotel be? “Pan Pacific London brings a blend of understated, comforting,

and approachable luxury to London’s prestigious Square Mile. Its elegant design seamlessly merges old and new London architecture, creating a unique atmosphere where wellbeing innovation and impeccable service are at the forefront across a variety of dining and drinking venues. Discover a different side of London, from vibrant market stalls to Michelin-starred restaurants and iconic landmarks, all conveniently located within easy reach of the hotel.”

Talk more about your recent appointment as a Non-Executive Board Member of EC BID and what this involves.

EC Bid (Eastern City Business Improvement District) is dedicated to enhancing and promoting the unique area of London known as the Eastern City, exactly where Pan Pacific London is located.

In 2023, I had the honour of being invited to join the Marketing Communications Steering Group of the EC Bid. This group plays a crucial role in guiding the diverse projects carried out by the EC Partnership,

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Hospitality is such an important segment within the Square Mile of the City of London and a major attraction for residents, home county visitors and of course international travellers alike.

ensuring a unified voice in decision-making processes.

More recently in December 2023, I had the further honour of being invited to join the EC Bid Board. As a Non-Executive Board Member, alongside the Bid’s executive team, I am now able to facilitate the strategic decision-making process, enhancing and enriching the Board’s overall governance and objectives from a hospitality perspective at quarterly board meetings.

Hospitality is such an important segment within the Square Mile of the City of London and a major attraction for residents, home county visitors and of course international travellers alike. I am grateful for every opportunity I have to be able to promote our areas as a place to discover a different side of London.

Currently, I am involved in the direction of the Bid’s 2024 soft rebranding and positioning working closely alongside the EC Bid’s MarComm team.

Can you elaborate on the awards Pan Pacific London has received?

My 3-year MarComm strategy for the hotel was clear from the onset. 2021 was about establishing our brand and the

hotel as a “haven in the city”. 2022 was all about strengthening our product and its positioning within the local market. 2023 was focused on earning respect as a brand and property both locally and internationally. With this focused framework, we managed to achieve unprecedented awards over a 3 year period in operation including:

• Forbes Five-Star 2022 / 2023 / 2024 –Forbes Travel Guide

• Forbes Four-Star 2024 - SENSORY Wellbeing

• Forbes Travel Guide is the worldrenowned authority in genuine Five-Star service

• Hotel of the Year, London 2022/23 - AA Hospitality Awards

• Hotel Of The Year, Group 2023 - Catey Awards

• Accessible Award 2023/24 - AA Hospitality Awards

• Best Hotel for Events 2022 - London Venue & Catering Awards

• New Luxury Hotel, Northern Europe 2022 winner - World Luxury Awards

• Luxury New Hotel Spa, European Continent 2022 winner - World Luxury Awards

• Asian Cuisine, Northern Europe 2022 winner - World Luxury Awards

What are your favourite things to market about the hotel?

That is a hard question to answer. But I think it would be our collaborative partnerships as an example:

Upon the successful launch of our 2023 luxury brand partnership with Bonpoint’s children’s spa treatments, we have enhanced our collaboration with them for 2024 to deliver a more cohesive and immersive experience for our guests. Our strategy includes phygital campaigns, neighborhood and influencer marketing, lead generation, digital applications, targeted advertising, and media outreach, a great omnichannel mix of activities to maximise results.

These initiatives will elevate our brand awareness, enhance engagement with guests and drive demand for the hotel. The new offering of a Bonpoint Children’s Afternoon Tea, a magical seasonal swimming pool takeover and ongoing Children’s Spa Treatments along with retail opportunities to purchase Bonpoint’s children’s swimwear and children’s spa products from our SENSORY wellbeing floor, underscores our commitment to providing elevated luxury family experiences at Pan Pacific London.

What future events do you have planned for 2024 for yourself and the hotel?

From a hotel perspective, our latest collaboration is a new amazing Summer Terrace in collaboration with Roseblood Wine launching in the early part of May and will run until the end of September. Supermodel, musician, singer and former First Lady of France, Carla Bruni -Sarkozyfellin is the owner of this renowned wine estate and has composed an elegant

and distinctive rose (and more) which we will showcase alongside a tapas menu for the summer season.

In addition, Silverleaf, our destination bar will launch its 3rd new menu in September focusing on merging the boundaries between the creative fields of cocktails, art, science and design.

For me, I tend not to plan too much in the future and enjoy going with the flow. Elements of surprise delight me.

BRABANTIA

At Brabantia, our four product categories are Laundry, Waste Management, Bathroom and Food Enjoyment. With such an expansive range, we can certainly find the right product to suit your hotel’s décor and characteristics.

Becky Obery, B2B Sector Manager at Brabantia comments: We work with all types of businesses across the UK who are buying Brabantia products, knowing that they are beautifully designed and provide longevity in a commercial setting where they are used vigorously. For most businesses, sustainability is becoming increasingly important, and so working with a brand where sustainability is at the forefront of everything we do, is the cherry on the cake. Our presence within hotels, B&B’s, and apart hotels throughout the UK is already very strong, and we’re currently seeing fantastic year on year growth in the hospitality sector.

We know that finding ways to enable guests to easily separate their waste is extremely important within the hospitality sector.

To support that, we have our beautiful Bo Bin collection which offers a unique, premium design, a large capacity, and separate inner compartments to encourage recycling. Bo is also available with a single 60L inner compartment for larger communal areas such as lobbies. The Matt Black version is a very on trend colour with a bold, neat finish, or our classic Matt Steel Fingerprint proof is an ideal finish for frequently used bins. As part of this collection, we offer our new Bo Waste Bins in 4L, 7L, and 12L, with removable inner buckets for easy cleaning.

We also have our NewIcon Pedal Bins, ranging in size from a 3L – 30L capacity, and available in a wide variety of colours to suit any interior design.

Our Laundry category offers a fantastic range of ironing boards and laundry accessories. The most popular boards in the sector are our smaller A & B Size frames. Light and space saving, they’re ideal for hanging in a wardrobe or on a wall. As a result of feedback from other hotels, we also created a tabletop ironing board! It’s super compact, taking up even less room than a regular board. The board comes in our Morning Breeze design, but we can supply a Metalized Neutral Cover on request – this is the most popular cover design for hotels! We’re also very excited to show off our 100% Fairtrade cotton ironing board cover – at time of writing, we’re the first brand to have a Fairtrade ironing board cover.

In addition to our boards, we offer a wall mounted iron store, to sit next to the ironing board wherever it’s kept.

For the luxurious areas of your hotel such as the Spa and Swimming Pool, we have a beautiful collection of Laundry Bins, ideal for wet towels. The most popular being the 60L capacity with cork lid.

Last but certainly not least, we have our bathroom collections, each offering a distinctive look and feel, perfect with our smaller NewIcon or Bo Waste Bins. Our bestsellers include our Renew and Mindset range toilet roll holders, toilet roll dispensers and toilet brush and holders. I’d suggest the Renew bathroom set, which comprises a soap dispenser and toothbrush holder.

I would love to hear from you to discuss the needs of your establishment, and to see how Brabantia can help you. Please get in touch via email at rebecca.obery@brabantia.com, or contact me on 07958 291532.

ART MEETS SUSTAINABILITY AT BANKSIDE HOTEL, AUTOGRAPH

COLLECTION IN NEW PARTNERSHIP WITH ARTIST CLAUDY JONGSTRA

Bankside Hotel, Autograph Collection has announced an exclusive partnership with esteemed textile artist and ecoactivist Claudy Jongstra. This collaboration introduces the immersive ‘Washed Ashore’ and ‘Lost & Found’ art series to the Art Yard Bar & Restaurant and weaves the ethos of sustainability into the fabric of the hotel with the UK debut of the biodynamic LOADS collection in the hotel’s luxury suites, as well as an upcoming sustainability exhibition in the hotel’s own White Box gallery space.

Sustainability Through Art: “Washed Ashore” and “Lost & Found”

Bankside Hotel’s collaboration with Claudy Jongstra, supported by the Embassy of the Kingdom of the Netherlands in the UK, features “Washed Ashore” and “Lost & Found”: pieces that merge art with sustainability. Inspired by the Thames’ ‘mudlarkers’ - 18th and 19thcentury beachcombers who sold washed ashore treasures - Jongstra uses natural, non-toxic materials complemented by natural dyes meticulously crafted from her own botanical garden and biodynamic farms, forming the foundation of her sustainable art practice.

The LOADS Collection: A Testament to Sustainable Luxury

The partnership extends to the incorporation of the LOADS collection by Claudy Jongstra into

the hotel’s seven signature suites, including plush cushions and softtone plaid bed throws crafted from the highest quality organic cotton sourced from SEKEM, Egypt and dyed with natural pigments. The collection is inspired by historical intercultural exchanges along the Thames, reflecting the global influences that have shaped London, whilst offering guests an unparalleled experience of luxury, mindful of its ecological impact.

Upcoming Exhibition: “Nature’s Imprint: A Journey Through Time and Art”

The partnership with Claudy Jongstra inaugurates Bankside Hotel’s comprehensive series of sustainability focused art initiatives for the year, prominently featuring the “Nature’s Imprint: A Journey Through Time and Art” exhibition from 30 April to Autumn 2024 in partnership with Contemporary Collection and Degree Art. Aimed at enriching public understanding of sustainability’s role in art and design, the exhibit will highlight the works of artists celebrated for their commitment to nature and sustainable practices, including Jongstra who will contribute two key pieces. The exhibition sits in the hotel’s White Box gallery space and is free to the public,

Stays at Bankside’s signature suites start at £720, per night. Book via www.banksidehotel.com

LIVERPOOL WELCOMES LATEST RESTAURANT VOYAGERS

Liverpool’s rich maritime heritage inspires the city’s latest restaurant offering, Voyagers.

Located at 38 Parr Street in the heart of the Ropewalks district, the 70-seater restaurant with 100-seater bar, opened its doors this week with a menu that gives diners a mix of globally inspired dishes with a local twist, a selection of 35 wines including a great selection of organic and natural wines, plus signature cocktails, including the Salted

Watermelon cooler, made from a locally distilled gin.

The restaurant, whose name is a nod to the poem ‘A Voyager’s Dream of Land’ by Duke Street-born poet Felicia Hemans, will serve up a dinner menu of small and large plates, plus an all-day dining option and afternoon tea.

As part of their experience at Voyagers, which is located inside new hotel The Halyard at Ropewalks Liverpool, guests can choose from a range of bespoke cocktails, including a selection created using locally made Lost Dock Rum and the specially distilled Halyard Gin made by Turncoat, a small batch gin distillery in Liverpool’s Baltic Triangle.

An extensive wine list includes options from across the globe, while local craft beer Black Lodge Pilsner is on offer, too.

For more information about Voyagers, visit: www.voyagersliverpool.com

A NEW CHAPTER FOR THE CALEDONIAN HOTEL

The Caledonian hotel celebrates 120th anniversary with the announcement of multi-million-pound transformation and rebrand.

Landmark Edinburgh hotel, The Caledonian, is set to receive a multimillion-pound transformation. Private real estate investment fund manager Henderson Park, together with its in-house hospitality operator and asset manager, Klarent Hospitality, have today announced plans to invest over £35 million in transforming the iconic Waldorf Astoria Edinburgh – The Caledonian, marking a new chapter in its 120-year history.

Having acquired Waldorf Astoria Edinburgh, affectionately known as ‘The Caley’, in July 2023, Henderson Park and Klarent Hospitality have investment plans that will see improvements in the infrastructure, bedroom refurbishment as well as upgrading and restoring the public areas to enhance the guest and

visitor experience. There are plans to extend the hotel, expanding its capacity to over 300 rooms by early 2026, making The Caley one of Edinburgh’s largest leading hotels.

The flagship Edinburgh hotel will become part of Curio Collection by Hilton this summer, joining a global portfolio of remarkable, prestigious lifestyle hotels with one-of-a-kind stories to share. The rebrand provides an opportunity for The Caledonian to further elevate its heritage and position as one of Edinburgh’s most famous and loved hotels, further cementing its future as a market leader and providing high-end experiences for guests for generations to come.

The renowned hotel at the west end of Princes Street has been part of the social fabric of Edinburgh for over a century, welcoming guests from all over the world and hosting famous guests such as Her Majesty the late Queen Elizabeth II and former US President Barack Obama.

Review: LE JARDINIER, NEW YORK

The Michelin-star restaurant is situated in the heart of midtown Manhattan. Le Jardinier is French for ‘The Garden’, with a plant themed décor, complimenting it’s name. Within the restaurant there is a contemporary classic feel with plants used to divide the booth seating areas and delicate mood lighting to set the tone. The culinary experience was enhanced by the décor as it creates a relaxing atmosphere, with calmative music and fresh floral aromas.

The fine dining French cuisine had a modern classic feel with the chefs demonstrating a creative presentation for an exceptional culinary experience, from locally sourced produce.

To kick our evening off, we started with cocktails, one of which was a newly launched lady violet; which was lavishly infused with saffron and pomegranate and a side of finely cut jelly.

The five course Prestige Wine Pairing began with a selection of made-in-house warm bread. This consisted of gluten free, buckwheat, parmesan, and rosemary stick (which had a lovely crunch), a sealed baguette and a soft cheese brioche (which was a personal favourite of mine) both of which had a soft bouncy interior.

The first course was exquisitely presented hiramasa, with grapefruit pieces, smooth

avocado mouse, royal Kaluga caviar and beautifully garnished with scalloped shaped radishes. The second course was a classic white asparagus with orange and passion fruit coulis, kumquats for added zest and barley which provided a secondary crunch. This dish was seamlessly partnered with a fruity, smooth white wine from Germany. Our third course was a perfectly cooked tender poached lobster in a creamy polenta sauce with fresh savoy cabbage. Extraordinarily, this was paired with an Italian red earthy wine from Sicily which complemented perfectly as it cut through the creaminess of the dish. The following course was medium rare long island crescent duck topped with roasted pistachios and peppercorns. It was accompanied with Yorkshire spiced rhubarb and crunchy onion soubise supplemented by a red wine which was expertly paired

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The service at Le Jardinier was impeccable with attentive experienced employees who provided detail descriptions of the courses along with a knowledgeable sommelier who explained how each wine pairing was picked specifically to each course.

with this dish, piercing through the duck. Our fifth and final course was a handcrafted chocolate genoise with Grand Marnier orange cream and kumquat compote which was elegantly presented like an orange with an airy and crunchy cheesecake like texture. The dessert was mouth-watering with the white chocolate exterior and delicate orange zest running throughout the dish. This was accompanied by a sweet dessert wine, which refreshed the pallet and perfectly finished the five-course meal.

The service at Le Jardinier was impeccable with attentive experienced employees who provided detail descriptions of the courses along with a knowledgeable sommelier who explained how each wine pairing was picked specifically to each course.

I would highly recommend this restaurant as the décor, food and service was outstanding and provided a luxury experience. It is certainly deserving of the Michelin stars it has received and it is a New York dining experience you should not miss!

Anna Startin SENIOR EDITORIAL ASSISTANT

Interior images by Nicole Franzen

Editor’s Review: STK, NEW YORK

STK Steakhouses are an international brand and Restaurant chain that combines the concept of a modern steakhouse with a dynamic, vibe-laden atmosphere; think fine-dining but with a high-end nightclub feel, creating a dining experience that goes beyond just a meal.

Located in the heart of mid-town Manhattan, STK offers a chic and lively ambiance, setting it apart from traditional

steakhouses. Just stepping into the building, you could tell that this was not a run-of-the-mill steakhouse. The décor is incredible. The pristine white leather chairs, compliment the dark floor and white, sculptured ceiling. The sleek interior design, featuring a mix of contemporary decor and dim lighting, contributes to a trendy and upscale dining atmosphere. In addition to the décor, another standout feature is the use of a DJ, mixing tunes and

filling the room with anything from fun 70’s disco to smooth modern dance tracks – at a volume which makes the music noticeable but not so loud that you are shouting just to be heard, as the restaurant seamlessly transitions into a bustling lounge as the evening progresses, with music and an energetic vibe that appeals to a younger, more cosmopolitan crowd.

STK is not just about exceptional steaks; it’s a destination for those seeking a dynamic social scene coupled with high-quality cuisine. The menu boasts a variety of prime cuts of beef prepared to perfection, accompanied by an array of delectable sides and starters that cater to diverse tastes.

The menu boasts a variety of prime cuts of beef prepared to perfection, accompanied by an array of delectable sides and starters that cater to diverse tastes.

The service at STK is generally attentive and professional, contributing to the overall enjoyable dining experience. STK in New York City is more than just a steakhouse; it’s a fusion of exquisite dining, stylish ambiance, and a vibrant social scene.

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Having been shown to our table, a booth with the aforementioned white leather upholstery and large wooden table, we selected our starters, firstly a STK signature dish, the Lil Brgs. Juicy wagyu beef, sweet caramelized onion and beautiful melted cheese oozing out of the sesame seed bun. And Tuna Tartare, soft pieces of tuna on a bed of avocado with a wonderful salty-sweet soy-honey emulsion.

It is almost inconceivable to go to a STK restaurant and not have a steak, and so it proved. For main we had one of their stunning filet steaks, cooked and seasoned perfectly to medium-

rare and served with a punchy horseradish sauce. We also had a maple-rubbed salmon fillet with pickled cherry tomatoes. The fish was soft and flaky and full of flavour. The mains were complimented by a side order of Mac and Cheese, again, very much a goto at STK, soft pasta in thick creamy sauce and a layer of bubbling sharp cheddar, make it very much a part of the meal instead of just a side dish.

The meal was concluded with a selection of desserts – all are fantastic, but we opted for another STK classic, the Bag O’Donuts and also the cheesecake. The former is quite literally a bag of doughnuts with three dipping sauces – dulce de leche, raspberry and chocolate, satisfyingly warm and enough to treat any sweet-tooth. The cheesecake, a personal highlight, was smooth and creamy and this was complemented by a sharp raspberry coulis and summer fruits.

The service at STK is generally attentive and professional, contributing to the overall enjoyable dining experience. STK in New York City is more than just a steakhouse; it’s a fusion of exquisite dining, stylish ambiance, and a vibrant social scene. Its modern approach to the traditional steakhouse concept, coupled with its lively atmosphere, makes it a sought-after destination for those looking to indulge in both fine dining and an energetic nightlife experience in the heart of Manhattan.

Maria Lapthorn

EDITOR

SUSTAINABLE MENU PLANNING: CUTTING DOWN ON FOOD WASTE IN THE CULINARY WORLD

Every year 9.5 million tonnes of food goes to waste. The environmental and financial costs are too significant to ignore. Restaurants should lead the way in dealing with food in the most sustainable way possible, rather than adding to the problem.

To help restaurants become more ecoconscious and reduce food waste, sustainability experts from Businesswaste.co.uk explore the top strategies for sustainable menu planning.

1. Embrace Seasonality and Local Produce

Seasonal and locally sourced ingredients are the first step towards a more sustainable restaurant. Seasonal produce is fresher and more flavourful – and it also has a lower carbon footprint due to reduced transportation. Good relationships with local suppliers can lead to more flexible purchasing practices, which may enable

restaurants to buy in quantities that match demand more accurately.

2. Find Multiple Uses for Ingredients

One of the most effective ways to make a sustainable menu is to plan meals that share common ingredients. This cross-utilisation approach ensures buying in bulk won’t lead to waste. For instance, if a particular vegetable is used in a salad, find a way to add the same vegetable to a soup or serve in a side dish. This cuts down on waste and streamlines inventory management.

3. Make a Modular Menu Design

Consider a menu with modular components that can be mixed and matched across different dishes. This flexibility allows restaurants to adjust dishes based on what ingredients are readily available and fresh. For example, a base of grains like rice or quinoa could be topped with a variety of vegetables, proteins, and sauces, depending on the day’s inventory.

4. Set Specials Based on Surplus

Design daily or weekly specials around surplus ingredients to ensure they’re used before their expiry date. This could be a ‘chef’s special’ that changes based on what needs to be used up. It’s a gooda way to reduce potential food waste and it adds an element of novelty and excitement to the menu.

5. Introduce Smaller Rotating Menus

Instead of a vast array of options, a smaller, frequently rotating menu can significantly reduce waste. This allows for tighter inventory control and ensures ingredients in dishes are fresh. A good example of this system is the Six by Nico restaurant chain. They have a set signature menu and vegetarian menu with a different theme that they change every six weeks (hence the name). This creates new excitement for the following month. It’s a fantastic way to create a set amount of perfected dishes while being extremely efficient with the inventory.

6. Track Waste and Identify Improvements

Implement a system that tracks food waste weekly. This can highlight opportunities to improve menu planning. Regularly reviewing what gets thrown away helps you adjust menu items, portion sizes, and preparation methods to further reduce waste.

Sustainable menu planning might be a challenging approach to begin with that requires creativity, flexibility, and commitment but it’s also extremely rewarding for all the stakeholders. The journey towards sustainability is a continuous process, but with each step, the restaurant world can become a leader in responsible consumption and production.

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PEOPLE EXPERIENCE: THE FUTURE OF HOTELS THANKS TO TECHNOLOGY COMBINING DATA

ANALYTICS, AI AND NEUROSCIENCE

VDA Telkonet’s Tech Report 2024 traces the direction of tomorrow’s hotels towards the well-being of the entire hotel ecosystem and announces the pilot project applying neuroscientific monitoring to the hospitality sector.

Technology for the wellbeing of people, guests, and staff, as a challenge for the hotel industry: all for the benefit of operational efficiency and

sustainability. This, in a nutshell, is the ‘people experience’, the direction of tomorrow’s hotels outlined by the Tech Report 2024 “Hospitality 2024: Neuroscience and Technology Enhance the People Experience in Hotels” by VDA Telkonet, a global group with headquarters in Pordenone, Italy, that provides technological solutions for Room Functionality Management and Energy Saving for the hospitality market.

The international survey, also involving 250 hotels worldwide, explores the potential of technology combined with neuroscience, artificial intelligence, and data analysis for the evolution of the hotel industry.

Technology in hotels, a recognized asset: improves operational efficiency and guest experience

Technology in hotels improves staff operational efficiency. For nine out of ten hoteliers, the most appreciated tech solutions are those that provide staff with real-time data on the status, operation, and potential malfunctions of installed devices. Constant monitoring of systems, equipment, and rooms allows facilities to implement preventive maintenance or provide a timely response in the event of faults, avoiding compromising the stay of guests and others.In this way, increasing the safety and comfort of hotel guests optimizes resource management to the benefit of environmental sustainability and cost containment.

Focusing on the quality of the experience offered to the guest, he study conducted by the Company confirms how much technology supports worldwide hoteliers by contributing significantly to improving it (94% affirm this). If the automation of hotel rooms –which includes electronic keys, sensors, thermostats, and smart switches – by now does not ‘wow’ customers, the element that seems to make the difference for about 94% of the hoteliers interviewed is the possibility of recognizing their preferences to increase loyalty. However, today only 30% rely on a data-driven method, analytical and supported by objective evidence, to recognize what guests want (72% rely solely on the ‘classic review’, 26% on staff intuition).

Neurhospitality: hotels’ change of pace for people’s well-being

In relation to the perception of the potential of data, VDA Telkonet’s Tech Report explores for the first time in Italy the application of neuroscience to the hotel sector. More than six out of 10 hoteliers are unaware of the existence of this science capable of objectifying guest emotions and making them measurable through key performance indicators. Even if not traced back to the

For nine out of ten hoteliers, the most appreciated tech solutions are those that provide staff with real-time data on the status, operation, and potential malfunctions of installed devices.

The real step forward in the hospitality industry lies in seeking, and pursuing, the wellbeing of all those who are part of the hotel ecosystem, thus moving from guestexperience to people-experience, a concept of true 360-degree hospitality. Guided by a people-centered philosophy, we embrace sophisticated technologies and the latest research in neuroscience to create awareness around a new culture of hospitality, capable of providing a quality environment and experience that benefits the tourism industry as a whole.

scientific discipline to which they belong, they are still defined as “very important” Sleep quality Index (58%), air quality (50%), environmental comfort in the hotel room (62%). With the values provided by the application of neuroscience, in fact, it is possible to obtain quantitative data that immediately communicates the value of the experience to the accommodation facility so that the manager can take note of it and act accordingly.

“The real step forward in the hospitality industry lies in seeking, and pursuing, the wellbeing of all those who are part of the hotel ecosystem, thus moving from guest-experience to people-experience, a concept of true 360-degree hospitality,” says Piercarlo Gramaglia, CEO of VDA Telkonet.

“Guided by a people-centered philosophy, we embrace sophisticated technologies and the latest research in neuroscience to create awareness around a new culture of hospitality, capable of providing a quality environment and experience that benefits the tourism industry as a whole.”

The partnership with Strobilo and the pilot project in Italy

Although it appears that technological solutions based on neuroscience studies can be a useful method to improve people’s experience in hotels, only 11% of respondents are considering their implementation. To tear the veil of Maya, the Group is launching a pilot project in Italian hotels in collaboration with

Italy-based start-up Strobilo, a data tech company that uses the most advanced techniques of neuroscience in combination with Al and Machine Learning to study the relationship between humans and their environment.

Leading the way is an accommodation facility in Rome in which a special neuroscientific monitoring module has been installed and integrated into the Etheos platform, VDA Telkonet’s cloudbased room management system. Thanks to the partnership, an algorithm collects data from the sensors related to the main KPIs (Sleep Quality Index, Air Quality Index, Brain e Ambience comfort), analyzes them in real-time and makes them available to the hotelier, returning an objective performance index of the guest’s experience. To this quantitative evaluation, it will be possible to combine the capacity of the installed system and intervene through room automation to optimise room conditions that will be dynamically modified, compensating for changes in the environment, to maintain guest comfort at the highest possible level. From this first special monitoring that would allow hotels to offer more comfortable and safe stays, while ensuring more efficient management of resources, it emerges that the major areas of intervention are: operational efficiency (66%), guest safety and well-being (62%), and personalization of services (63%).

Download the Tech Report 2024 by clicking here.

TT INTRODUCES STYLISH GROUND FLOOR RESTAURANT

TT are thrilled to introduce a permanent ground floor restaurant opening, completing their extensive refurbishment. The new space opens early morning for the worker bees, right through to late night dining. Bookings are available for dinner.

The restaurant is bright and airy during the day, and atmospheric at night. Stylish Parisian-style light fittings deliver ambience, alongside hanging greenery.

The interiors incorporate warm oak and hardwood found throughout TT. Choose from elegant marble tables with comfortable wicker seating or wooden booths with soft green furnishings for larger groups. The floor to ceiling front window provides an abundance of natural light, bringing the outside in. Stool seating at the front of the restaurant will benefit from the sliding window in the warmer months.

Swing by in the morning for freshly baked pastries from TT’s kitchen and stand-out coffee. The coffee boasts the best quality, single origin beans from an independent Colombian Farm.

Dine with TT in the evening where firecooked seasonal produce is the focus, with smoking, pickling and baking featuring heavily across the sharing menu.

Led by ex-Oren Head Chef, Sam Lone, TT’s food champions quality produce, with the menu and specials changing regularly. The same food is served on the ground floor and rooftop.

A multifaceted venue, TT’s charming, unconventional building was once a Victorian police station.

Since 2017, TT Liquor has been a cocktail bar, with a steadfast view to expand into food.

Following the resounding success of his pop-up ventures across Cardiff, Chef Tom Waters has announced the opening date for his first permanent restaurant; Gorse is set to open on Kings Road in Pontcanna, Cardiff on May 28th, 2024.

Having earned his stripes in prestigious London kitchens, including stints at Heston Blumenthal’s The Fat Duck,

The Square and Bonhams, Tom Waters returned to his Welsh roots with his popup concept, Gorse.

From intimate gatherings at Ground Bakery to enchanting evenings at Insole Court, Tom captivated diners with his flavour-centric, ‘Modern Welsh’ menus which utilise Tom’s close relationships with local growers, fishers and farmers.

The transition from pop-up sensation to permanent fixture marks a significant milestone for Gorse. Following a full refurbishment, the former coffee shop is being transformed into an intimate dining room and open plan kitchen which can cater for up to 24 guests at a time.

Diners can expect the same dedication to micro-seasonality and local sourcing

that has defined Tom’s culinary ethos to date, with multi-course tasting menus showcasing the best of Welsh produce.

Collaborating with local design agency Karna, Tom is aiming to create an ambiance that mirrors his ‘Modern Welsh’ style, incorporating sustainable and locally-sourced materials; follow @gorserestaurant on Instagram for updates and behind-the-scenes glimpses of the new restaurant as it takes shape over the next few weeks.

Bookings for Gorse restaurant are now open, with reservations available from May 28th, 2024.

Nobu Hospitality ACHIEVES MILESTONE: UNVEILING THE 40 TH HOTEL

In an ongoing collaboration with Viet Capital Real Estate (VCRE) and Nobu Hospitality, the leading luxury lifestyle and iconic hotel, dining, and residence brand, announces the upcoming Nobu Hotel and Restaurant Ho Chi Minh. This marks the brand’s 40th hotel and second opening in Vietnam, following the announcement of Nobu Hotel, Restaurant, and Residences Danang - the first Nobu residential project in Southeast Asia.

Positioned in the heart of Ho Chi Minh’s historic District 1, Nobu Ho Chi Minh Hotel and Restaurant connects directly to prominent landmarks, shopping, dining and entertainment complexes of the city.

The impressive 40-story mixed-use complex, currently under construction, will encompass Class A office space and the Nobu Hotel and Restaurant. The hotel, situated on the upper floors, will feature 135 well-appointed guest rooms and suites, a rooftop swimming pool, a state-of-the-art fitness facility, and the renowned Nobu restaurant on the 7th floor. Set to open its doors in 2026, the tower will provide breathtaking views of the city and the Saigon River. Additionally, VCRE is also making significant progress on the Nobu Hotel, Restaurant, and Residences project in Danang.

The Nobu group has experienced tremendous growth since its inception in 1994, expanding to a portfolio that includes 40 hotels, 76 restaurants, and 12 residences.

Pasture Birmingham OPENING DATE

An opening date of 27th May has been confirmed for the Pasture group’s first restaurant in Birmingham (their biggest to date) - with advance table bookings open now at www.sevenrooms.com/ reservations/pasturebirmingham.

Pasture restaurants are a celebration of fire-based cooking and incredible local ingredients. With existing restaurants in Bristol and Cardiff, Pasture Birmingham will soon occupy 6,500 sq ft across one floor of the former Barclays Bank building at Fifteen Colmore Row. The new venture is creating around 100 new local jobs.

Sam Elliott is the 36-year-old ChefOwner behind a growing portfolio of restaurants. This will be Sam’s fifth opening of his own; he already operates two restaurants in Bristol (his first, Pasture, opened in 2018, and Radius opened last year); and two restaurants in Cardiff (a second Pasture, which opened in 2020, and Parallel which opened earlier this year). In late 2024, Sam will also be opening Prime by Pasture; a butchery, deli, cookery school and burger joint in the Redcliffe Quarter, Bristol.

Sam said, “Work is progressing really quickly now, which is hugely exciting! This is our biggest restaurant to date, and when it’s finished, we’ll have seating for up to 40

people in our bar, and a further 180 covers in the main dining room.

“Guests will be surrounded by custom-built wine cabinets, an open kitchen to display our theatrical open-fire cooking, along with the biggest, glass-fronted dry-aging fridge of any restaurant in the UK.

“All of this will be complimented by the huge floor to ceiling windows which run across the front of the building with views over the bustling streets of Birmingham.”

© Faydit Photography

© Faydit Photography

Editor’s Review: RAMPOLDI, NEW YORK

Nestled in the heart of New York City, Rampoldi offers a culinary experience that transcends mere dining. From the moment you step through its doors, you’re transported to a world of refined elegance and impeccable taste. Renowned head chef Antonio Salvatore, has replicated the original Rampoldi restaurant in Monte Carlo in terms of style, design and menu, in the New York venture.

Rampoldi’s ambiance strikes the perfect balance between sophistication and warmth. The sleek, modern decor is complemented by soft red lighting and plush seating, creating an inviting atmosphere ideal for intimate dinners or celebratory gatherings. Whether you’re seated in the main dining area or the cosy bar lounge, every corner exudes a sense of understated luxury.

From the moment we were greeted at the door, the staff at Rampoldi epitomized professionalism and attentiveness. Our server was not only knowledgeable about the menu but also adept at making recommendations tailored to our preferences. Throughout the evening, the service was prompt yet unobtrusive, allowing us to savour each course at our own pace.

At Rampoldi, every dish is a masterpiece crafted with precision and passion. Drawing inspiration from both classic French and contemporary Italian culinary techniques, the menu showcases a diverse array of flavours and textures. To start, we went for two different varieties of carpaccio,

which have their own section in the menu – beef and tuna. The Beef Carpaccio was glorious, with incredible flavour and combined wonderfully with the sweet sun-dried tomatoes and strong parmesan. The Yellow Fin Tuna was equally tasty with perfect seasoning and accompanied with Guacamole and tangy tomato chutney. Each dish was a symphony of taste that delighted the senses.

For main course, which was a difficult choice with so many good things on the menu, we elected to go for Lobster Thermidor and Filet of Beef Rossini –although there were delicious sounding pasta and risotto dishes which made the choice more difficult. The Lobster was soft and covered in thick sauce with a lavish amount of melted cheese – again the seasoning was perfect. The Filet of Beef came with seared fois gras and a generous quantity of thinly sliced black truffles, served with a rich red wine sauce. The tender steak was melt in the mouth and the earthiness of the truffles matched up faultlessly with the deep flavoured sauce.

Finally we had an enviable decision for dessert. With an Italian influence, there is inevitably a nice selection of ice cream and sorbet, to have individually, or as an accompaniment to one of the fantastic cakes and tarts on offer. We went for a chocolate fondant with pear sorbet and Lemon Meringue with vanilla sponge and lemon mousse. The light chocolate cake had a textbook dark oozing centre with the refreshing sorbet helping to cleanse the pallet. Lemon Meringue is a personal favourite but I enjoyed the twist of it being fused with layers of light fluffy vanilla sponge.

As someone who believes that presentation is as important as taste, I was thoroughly impressed by Rampoldi’s attention to detail. Each plate was a work of art, meticulously arranged to tantalize the eyes before tempting the palate. Every element was thoughtfully curated, elevating the dining experience to new heights.

Rampoldi New York is a culinary gem that surpasses expectations on every level. Whether you’re seeking a romantic evening for two or a memorable dining experience with friends, this establishment delivers excellence in every aspect. From the elegant ambiance to the exquisite cuisine, a visit to Rampoldi is an indulgence worth savouring time and time again.

Maria Lapthorn EDITOR

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The Filet of Beef came with seared fois gras and a generous quantity of thinly sliced black truffles, served with a rich red wine sauce. The tender steak was melt in the mouth and the earthiness of the truffles matched up faultlessly with the deep flavoured sauce.

ZERO-EMISSION HOSPITALITY PROJECT: Studio Apostoli DESIGNS THE Preistoriche Green Lodge

Eight suites, immersed in nature, crafted from natural and eco-friendly materials, and equipped with wellness amenities, offer a unique stay experience in the Montegrotto Terme region.

An eco-friendly approach to hospitality, in full respect of the region and its preexisting elements: the new Green Lodges of the Terme Preistoriche Resort & Spa in Montegrotto Terme (PD), designed by Studio Apostoli, is meant to be a manifesto of zero-emission wellness hospitality. Seven suites are incorporated into four wooden stilted structures and interconnected through a raised system of ramps, walkways, and accessible terraces. They also include a historically preserved villa, the eighth and most extensive offering

within this entrepreneurial endeavor. A total of 160 micro piles support the new constructions and outdoor spaces, preserving the roots of the age-old trees. Alberto Apostoli, the founder of the Verona-based studio responsible for the development, meticulously mapped these trees before outlining any project proposals.

“Our first step was to determine the lodge placements, ensuring that it didn’t involve the removal of the trees on the plot. Instead, we integrated the trees directly into the buildings. The lodges are shaped by the land’s morphology and ‘carved’ out of the trunks, which are visible from the inside through glass systems”, explains the architect, who had previously worked on the Nerò Spa in Terme Preistoriche, an innovative sensory wellness centre in the historic Euganean Hills destination.

Nature, therefore, guides architecture and suggests a sustainable vocation. Beyond their unique location and interaction with nature, the lodges are clad in larch slats and constructed using a wood-based and eco-compatible system. They also feature a heating system powered directly by thermal water. Zero CO2 emissions is a pivotal aspect of the wellness-oriented concept - extending from environmental consideration to personal well-being and fully aligning with Studio Apostoli’s holistic philosophy.

Photography: © Alessandro Romagnoli

Inside the suites, each distinguished by a different colour palette designed to induce relaxation and harmony, guests can experience a stay near the surrounding park, whether through the extensive windows, terraces, or internal patios that protect the ancient trees.

“The destination’s slogan is ‘make room for nature,’ and it embodies a genuine embrace of vegetation, creating a sanctuary of peace, a tribute to our land, its rhythms, colours, and sounds”, comments Alberto Apostoli, who achieved a harmonious balance between humans and nature with this project.

The living, sleeping, and service areas flow seamlessly, defining fluid and relaxing spaces. They are naturally lit during the day and bathed in soft, warm lighting during evenings, with programmable scenarios available in each suite’s outdoor spaces. The suite sizes range from 35 to 80

“The destination’s slogan is ‘make room for nature,’ and it embodies a genuine embrace of vegetation, creating a sanctuary of peace, a tribute to our land, its rhythms, colours, and sounds.

square meters on single or double levels, with warm industrial parquet flooring made from recycled waste tiles, adhering to the logic of limiting environmental impact. The furnishings are wooden, with eco-friendly upholstery and fabrics made from sustainable materials. The wallpaper features botanical scenes created using ecological coverings from non-woven fabric made of FSC-certified cellulose.

“We paid meticulous attention to material and finish selection to ensure the Green Lodges were consistent in every detail. The complex achieves Net Zero, but more than that, two of the ‘cottages’ are barrierfree, entirely accessible, designed to offer maximum ease of use for all users”, adds Architect Apostoli, whose studio coordinated the construction phases, which lasted only six months. A notable example is the Green Lodge Ceva, which enhances the wellness experience with private amenities such as a sauna and sensory shower.

These same features are also available in the Green Villa Bertha, the most spacious suite within the beautifully restored historic building. Furthermore, it includes a Turkish bath and a heated Jacuzzi on the terrace, offering a captivating view of the surrounding natural beauty and landscape.

Website: www.albertoapostoli.com

EXAMINING THE DIFFERENT TYPES OF RETURNABLE CUP SCHEMES –

WHICH ONE IS BEST FOR YOUR BUSINESS?

The returnable cup scheme concept is gaining traction in the hospitality sector, with a growing number of businesses now using such schemes to eliminate single-use packaging and enhance their carbon credentials. Here, Adam Trethewy, Commercial Lead at Circular&Co., summarises the different solutions available and reveals the key considerations for those looking to join the reuse revolution.

“There are several types of returnable cup scheme now available to businesses determined to play their part in eliminating the overproduction and consumption of single-use packaging. Choosing the right one, however, depends on the size of a business and the environment in which it operates.

“By understanding the four main types of scheme, businesses can ensure the one they choose makes the greatest positive impact.

Deposit systems

“While deposit systems can be straightforward to set up and manage, particularly in a closed loop environment like a ticketed event or conference, it’s crucial to get the deposit amount right. If a deposit is set too low users may be less incentivised to return the cup, yet if the price is too high this may discourage people from using the scheme altogether.

“Deposit systems can be delivered manually and digitally. While the former is a low-cost approach, businesses may struggle to trace users or send return reminders. Digital systems, however, can be used to measure impact and communicate with customers, incentivising the return of a cup.

Penalty systems

“Unlike a deposit, a penalty system only charges a customer if they don’t return the cup. This eliminates the potential barrier of an increased cost at the point of purchase and removes complications around who manages the repayment of a deposit if operating in an open environment.

"Like a deposit system, it’s important to set the penalty price at the optimal level to encourage reuse of the scheme. While typical penalties range from £2 to £5, there is also the risk of discouraging users from getting involved altogether.

Non-refundable systems

“An approach used less frequently involves an upfront non-refundable fee being paid for borrowing a cup. This is typically seen in a closed-loop environment, like events, where single-use plastic has been removed entirely. While it’s a straightforward system that essentially means customers pay to borrow a cup, capturing returns without the incentive of a returned fee may be challenging. Users will need to remember and carry their up each time they want to use it.

Free systems

“A free returnable system is ideal for environments where the risk of cup loss is low. This creates a great opportunity to eliminate single-use plastics within an environment and accustom people to the concept of borrowing and returning cups. Capturing cup returns without the incentive of a return fee may be difficult, making it imperative to consistently track return rates.

The annual number of disposable coffee cups used globally currently stands at around 500 billion. “

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“The annual number of disposable coffee cups used globally currently stands at around 500 billion. With just one per cent of these cups recycled, the need for change has never been more urgent. Organisations which are ready to embrace change can play their part in the reuse revolution by incorporating a returnable cup scheme that best suits their operation.”

To find out more about Circular&Co. and its returnable cup concept, visit circularandco.com/returnable-cup-scheme.

Oliver Hemming

The Luxury Hospitality Collection