SeniorHoteliers
Initiative
“
The purest form of madness is to leave everything as it is; and at the same time hope that something will change. Albert Einstein
“
SeniorHoteliersInitiative something will have to change.
realises that
We are reaching out to colleagues with an offer to make a change in this time of sheer madness.
Because out of times of crisis come great creativity opportunities for owners & operators with a vision and a dedication not to panic and not to just accept what others believe will be inevitable. In this testing times of Covid-19,
we
shall further concentrate on our professional relationship with our colleagues, independent owners, operators & developers of private luxury hotels & retreats in need of support.
C a l l u s G u a rd i a n A n g e l s / S p o n s o r s / Advisors/BrandAmbassadors/ Owner’sRep’s…
…or just simply professionals
who care with a desire to give back and make a change!
Frank M. Pfaller
Founder President
HoteliersGuild
OUR PLEDGE WITH THE AIM TO GIVE BACK TO THE INDUSTRY THAT WE ALL CHERISH AND TO ASSIST COLLEAGUES
OUR EXPERTISE AND GLOBAL PRIVATE NON PROFIT SOCIETY IS HERE FOR YOU
A SELECTIVE CIRCLE OF DEDICATED MEMBERS, RENOWNED SENIOR INDUSTRY LEADERS ARE AVAILABLE UPON REQUEST TO OFFER THEIR VALUABLE EXPERTISE TO DISCERNING INDEPENDENT OWNERS AND OR OPERATORS TO PROVIDE ASSISTANCE DURING THIS TIME OF
INTRODUCTION
CRISIS PEER-TO-PEER RELIABLE AFFORDABLE FLEXIBLE INTERIM OR ONGOING ASSIGNMENTS
a deeper understanding of all you of what this initiative is prepared to provide.
It is very important to us that you have
HOTELIERSFORGOOD offers certain
pro-bono assistance to independent members of the hospitality industry & developers.
Due to the gracious pledges from senior HoteliersGuild members we are in an elevated position to offer the complimentary support as specified in more detail in the following pages.
submit introductions to colleagues who may be And you are welcome to
interested to join our initiative.
High-Touch is more important to us than High-Tech. Feel free to contact me directly on fmp.hoteliersguild@me.com
HoteliersGuild’s HonoraryAmbassador
Sonu & Eva Shivdasani, Founders of SONEVA
“
SONEVA
I am honoured to be on the panel of HoteliersGuild and want to thank Frank for the opportunity. I believe that hotels, or any business, must have a purpose beyond profit. They must play a greater role in the world beyond enriching their shareholders. By taking bold steps, we in the tourism industry can fundamentally redress the balance between business and communities, and shift back to the original purpose of the corporation as a service to society. Sonu Shivdasani
CEO | Guardian of the Culture | SONEVA
PrivateSociety | CodeOfConduct
HoteliersGuild
PAST&PRESENTHFGASSIGNMENTS
# Las Portuguesas | Uruguay
# Villa Padierna Palace | Spain
# RuiJin Hotel | Shanghai
# Lagciรณ Hotel | Italy
#El Retiro Nature Retreat |
# delMango | Bali
# Thermas de Carratraca | Spain
# CapriCoutureConcept | Capri
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CoutureHospitalityConcept
HoteliersGuild’s AcademicSUSTAINBILITYExpert
It is a great pleasure and honour to join the panel of the HoteliersGuild. I am delighted to support industry colleagues dedicated to working on solutions towards a hospitality industry, which is kind to the environment, healthy to its workers, pleasing to its guests, efficient for the operators and profitable to its owners. Thank you Frank for this unique opportunity to c o n t r i b u t e t o a f u t u re p ro o f e d hospitality. Â
Prof. Dr. Willy Legrand Professor of Hospitality Management at the IUBH International University of Applied Sciences located in Bad Honnef - Bonn,
m akin Expert HoteliersGuild’s Academic Sustainability ga Developing short courses for hoteliers and cha employees in developing countries nge ! Providing services on an advisory status Hands-on development and application of sustainable strategies/operations etc. Consulting & Supervising
Dr. Willy Legrand is Professor of Hospitality Management at the IUBH International University of Applied Sciences located in Bad Honnef - Bonn, Germany. Prof. Legrand holds undergraduate and graduate courses on sustainable development and business management, sustainable hospitality and tourism in Germany but also as a visiting professor at universities in China, Dubai, France, India, Peru, Singapore and the United States. He is the lead author of Sustainability in the Hospitality Industry: Principles of Sustainable Operations with the 4th edition set for 2021. He is the co-editor of the Routledge Handbook of Sustainable Food and Gastronomy. He is the Guest Chief Editor of the Hotel Yearbook Sustainable Hospitality 2018 and 2020 Special Editions. Prof Legrand is dedicated to working with students, industry professionals and academics on solutions towards a hospitality industry with greater resiliency (e.g. facing climate emergency, biodiversity collapse, pandemics etc.); join him and 100 industry experts on the HospitalityNet World Panel on Sustainability in Hospitality.
HoteliersGuild’s PublicRelationsExpert
Maria Pajares Managing Director MASONROSE
Thank you so much for offering me the opportunity to get involved with Leading Hotelieres and Hoteliers for Good, both of which are great causes and close to my heart. I am passionate about this wonderful industry we work in, sadly particularly hard hit of late, but all the more reason to help out as much as possible and offer any expertise I can that may be of use to increase opportunities for women in senior leadership roles and help others with advice, mentorship and consultancy. Please accept this short note as my acceptance to help out in any way that I can, it is my privilege to be involved. Best wishes Maria
Individual mentorship for Sales and PR professionals within the industry Reviewing a hotel’s overall marketing strategy and offering advice Introductions to partners/contacts as required Complimentary webinar sessions/workshops on a range of topics that can help steer the way for hoteliers (eg during lockdown we covered sustainability, hotel experiences, marketing during challenging times, top Sales and PR tips etc)
Maria Pajares Experienced and highly professional executive within the hotel and travel sector, specialising in Sales, Marketing and PR. Skilled in running a business, inspiring teams to achieve, meeting goals, positively managing client relationships and embracing change. Passionate about the hotel industry and the people within it. Proud supporter of the Hotel School charity, our chosen charity of choice at Mason Rose, and distinguished member of HoteliersGuild’s LeadingHôtelières chapter
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Committed to Excellence We are a dedicated team of professionals helping Travel Industry businesses to drive business growth and a positive impact simultaneously. We challenge the status quo in everything we do. We believe it is possible to create an ecosystem where companies create real shared value. Our purpose is to advocate to preserve natural resources, ensure human rights and people’s development are a priority in the travel industry. A platform that helps Hospitality professionals to enable a sustainable development. We make sustainability integration easier: To inspire industry leaders. To chose their daily decisions wisely.
Maribel Esparcia PÉREZ Co-Founder & Business
EHS CLUB
Maribel Esparcia PÉREZ Co-Founder & Business Developer University Professor at the University of Lleida - Faculty of Law, Economics and Tourism, with a degree in Tourism Management and Master in Hotel Management. She is a Change Agent Certified with Environmental, Social and Good Corporate Governance leadership skills by the International Society of Sustainability Professionals. Keynote Speaker at international industry conferences. This year, she has been part of the Women in Science and Tech Congress WSCITECH19 celebrated in Barcelona and the CSW63 & SDG’s Congress in United Nations HQ, New York. With broad experience in the industry, she has worked in the Travel industry for more than a decade, at an international hotel chains and independent properties, where she gathered experience in operations and strategy. Furthermore, she has carried out research and strategy projects for different universities and companies since 2012. Founder of the company Purpose-Driven Net in London (2016) and currently is the Founding Partner of The European Sustainable Hospitality Club (2019).
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“It is a great pleasure for me to join the panel of the HoteliersGuild. I am delighted to support industry colleagues dedicated to working on solutions towards a hospitality industry, which is kind to the environment, healthy to its workers, pleasing to its guests, efficient for the operators and profitable to its owners. Thank you Frank for this unique opportunity to contribute to a future proofed hospitality.”
Raquel Noboa Founder CEO FiftyShadesGreener Ireland
mak Providing online pro-bono advise for and inhoteliers g a ch employees ang e! HoteliersGuild’s Sustainability Expert
As a start for my pro-bono services, I would like to offer my short online programme "Know your numbers - Become a Green
Leader" online programme free of charge. This course will teach
managers the 3 pillars of environmental sustainability, and how to measure their current environmental impact establishing their business Green KPIs. I have created a FREE or charge link that is valid until 31st May 2021 for the moment. Here is the link to the check out page with €0 price
Available for Consulting & Supervising
50SHADESGREENER
Raquel Noboa from Fifty Shades Greener has worked in the Hospitality industry for the past 23 years, working in hotels around the world since the age of 17. She knows the industry well, the challenges it faces and the mind-set barriers to greening a Hospitality business. Raquel Started her own Green Journey at Hotel Doolin, in Ireland. She was working there as the Sales & Marketing manager in 2012 when the Hotel decided to start a Green Hospitality programme and Raquel was chosen as the new Hotel Green Manager. Within 2 years implementing Raquel’s green actions, they reduced their Energy by 30%, waste by 40% and water by 25%. They also won every win award in Ireland and she positioned the Hotel as a leader in the Sustainable travel market. Raquel believes in small wins, and going at your own pace, because Greening should not make people jump through hoops, it is about knowing the environmentally sound options that are available, and applying those actions that make sense to each business. Starting small, get the big wins, and then look at possible investment projects to become even greener.
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For over 25 years, Thomas Bühner has been at the top of the league of German chefs. Born 1962 in Riesenbeck as the son of a housewife and a commercial clerk, he was first exposed to catering at his grandparents’ establishment. Here, guests were always greeted with a slice of fresh pain gris with butter and Westphalian ham, and the clattering in the kitchen and the hubbub from the pub acted as a backdrop at bedtime, late in the evening. But all the same, young Thomas Bühner had no clear idea for a long time which career to choose once he left school. Whilst his twin brother turned to carpentry, an aptitude test at the job centre came up with concrete ideas: he was facing a choice of becoming a chef, a baker or a farmer. Bühner decided to become a chef, and even back then, he announced to his parents: “So if I’m going to be a chef, then at least I want to be a good one” - and he has kept his word to this day. Bühner trained at Schweizer Haus in Paderborn. This was followed by stints with Günter Scherrer at the Hilton in Düsseldorf, Landhaus Scherrer in Hamburg, Restaurant Grand Cru in Lippstadt and Restaurant Jörg Müller in Westerland on Sylt. In 1989, Bühner became Harald Wohlfahrt‘s chef de partie at the Schwarzwaldstube in Baiersbronn. This was one of the most important stages of his career, after all, he was fascinated by Wohlfahrt’s discipline and consistency – indispensable assets in his vocation – and, above all, the down-to-earthness and benevolence the patron showed his employees day in, day out. The ideal prerequisites for taking on the position of Head Chef at the restaurant La Table in Dortmund in 1991. Five years later, he was awarded his first Michelin star, followed by a second one in 1998. Gault Millau voted Bühner “Newcomer of the Year” in 2001 and “Chef of the Year” just five years later. Together with restaurant manager Thayarni Kanagaratnam, Thomas Bühner has been running the restaurant la vie in Osnabrück since April 2006. Since 2009, Thomas Bühner has been a “Grand Chef” with Relais & Chateaux. In addition, la vie has been a member of “Les Grandes Tables du Monde” since early 2010. The restaurant has been awarded 19 Gault Millau points and three Michelin stars, as well as top grades in all other German restaurant guides.
m a n Chefs Academy | Training ki g
HoteliersGuild’s Ambassador Culinaire
Consulting & Supervising
Visiting & Supervising Chef
F&B Concepts | Pop-up Restaurants
a ch ang e!
https://www.itmustbenow.com
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THE CHEF
Antonio Bachour Antonio Bachour grew up in Puerto Rico and was hooked on pastry from a young age, thanks to a childhood spent in his family’s bakery. He dedicated his first few years honing his trade in Puerto Rico as a pastry cook at Sand Hotel and Casino and Westin Rio Mar. In search for a better place to continue growing professionally, 2001 found Bachour States-bound, in Miami Beach, as executive pastry chef at Talula. Pretty soon he was trying his hand at Italian delicacies at both Devito South Beach and Scarpetta in New York and Miami.
mak ing Consulting & Supervising
HoteliersGuild’s Chefs Chapter Supporter
Pastry Chef & Bakery | Training
a ch F&B Concepts | Pop-up Restaurants/Bakeries an ge ! Visiting & Supervising Pastry Chef
BACHOUR CORAL GABLES
BACHOUR AT TIME OUT MARKET
Restaurant & Bakery
Bakery
2020 Salzedo St Coral Gables, FL 33134
1601 Drexel Ave Miami Beach,FL 33139
MARK NORRIS PARTNERSHIP
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Consultants & Advisors for Hotels & Luxury Travel MARK NORRIS has been in the recruitment business for the luxury hotel sector for over 3 decades, mainly at Profile (pmsr.com) and launched the Mark Norris Partnership in 2016. Mark is a global expert on General Management appointments is equally qualified to carry out senor level searches - across all key disciplines in the hospitality and related sectors including Finance, Marketing, Sales & PR and at Executive Committee level. From a family background in the hospitality business, he trained in hotel management with the Savoy Hotel Company in London and Paris. After working for Hilton International for a number of years, he returned to The Savoy, ultimately heading up the Sales & Marketing department. Over the years Mark has traveled widely the globe and as well as his continuing passion for all matters related to the hotel business, his sporting interests include sailing, skiing and golf. He is also a consultant to Travel Leaders.
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e! Interview Skills coaching
HoteliersGuild’s Advisor HR
CV preparation
Opportunity search
"Trusted professionals playing a valuable role behind the scenes for our clients across the World"
Proudly working for Clients in the UK, EU Countries, USA, Caribbean, Middle East, Indian Ocean, Southeast Asia and China Offices at: Frog Pond Farm, Ansty, Wiltshire SP3 5PY and in New York Telephone +44 7500 837813 | +441747 870922 or email: mark@marknorrispartnership.com
TURNING HOSPITALITY SOLUTIONS INTO SUCCESS STORIES
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Hotel and land owners alike rely on Luxury Frontiers’ turnkey solutions when it comes to launching experiential journeys for their guests while enhancing asset values.
RESORT DEVELOPMENT AND BEYOND. Design. Experiential lodging. Innovators and storytellers. Luxury Frontiers prides itself as an international expert in the design and development of experiential resorts and lodges. Beyond today’s notion of luxury, we seamlessly integrate sustainability and sophistication into iconic hospitality concepts on the world’s frontiers of travel. We call it beyond luxury. And then some.
mak ing Advisory Services for Owners/Developers
HoteliersGuild’s Expert for Luxury Tented Camp Retreats
Concept & Design
Consulting & Project Supervising
Turn-key Solutions
Camp Sarika by Amangiri
A captivating encampment in the raw wilderness of the Utah desert.
Savute Elephant Lodge Belmond's fresh, explorer-inspired lodge with a cutting-edge renewable energy system.
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HoteliersGuild Join us in supporting the NOW Force for Good Alliance, a marketing affiliation for inspiring and responsible companies in the hospitality industry with a mission to boldly advance sustainability, social responsibility and principled business practice. It matters to your guests, your staff, your community, your profits and our planet. itmustbeNOW! Be inspired: Watch this! and register your interest to join! NOW Force for Good Alliance.
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Personal Message of Encouragement Written by Sonu Shivdasani Founder and CEO, Soneva August 2020
Countries throughout the world have imposed drastic restrictions to contain the virus, the economic and social cost of being locked down have been terribly high. However, as the weeks have passed, and our understanding of COVID 19 improves, it is clear that, while potentially lethal for older people and those with underlying health complications, for healthy, younger people, the chance of dying from the virus is vanishingly small. In badly hit parts of New York City, for instance, where infection rates were as high as 25%, for those under 45 years the survival rate was 99.98%. As new information pours in from around the world, and we develop a more nuanced understanding of COVID-19, our measures to control the virus must also become more sophisticated. General lockdowns and international border closures – which are devastating huge chunks of the economy, and the lives and livelihoods of hundreds of millions of people – don’t make sense, when rapid testing, contact tracing, and good hygiene are so effective at preventing the virus’ spread -- and when the virus poses such a tiny threat to young and middle-aged people. “The greatest fear is fear itself” (Franklin Delano Roosevelt, inauguration speech, in the midst of The Great Depression) Perhaps one of the biggest obstacles to easing the lockdown is fear. The world’s newspapers and TV stations have gorged on the coronavirus, producing blanket coverage of mortality rates and other frightening details. Not surprisingly, the ‘danger indicator’ that sits in the left side of our brains remains on high alert. Like a
thermometer, once the danger indicator rises, it takes a lot of shaking with facts and reason to bring it back down. To quote Hans Rosling: “We need to learn to control our drama intake. Uncontrolled, our appetite for the dramatic goes too far, prevents us from seeing the world as it is, and leads us terribly astray.” Here are some facts to reduce our intake of drama, and temper our fears of COVID-19: •
Due to a misunderstanding of the true extent of the infection in China, initial projections of a 3-5% fatality rate were far too high.
•
Many countries vastly overstated their likely number of deaths. Uppsala University in Sweden, for instance, predicted 90,000 deaths in one month, but Sweden has had a total of 4,700 virus deaths to date.
•
Likewise, on 29 March, Columbia University issued a report highlighting a need for 136,000 hospital beds in New York City. In the end, 12,000 sufficed.
•
According to recent research by the United States Biodefence and Countermeasures Center, the half-life of the COVID virus in mild conditions such as 75oF and 25% humidity is 18 hours. But when the temperature rises to 95oF and the humidity rate increases to 80% (conditions found in the Maldives and other tropical countries), the half-life reduces to 1 hour.
•
According to the United States Center for Disease Control (CDC), there are no documented cases of a person becoming infected from a surface contaminated with COVID-19. Yet, every hotel and resort mini-film I have watched about reopening – including our own – has footage of an employee diligently wiping down surfaces. •A Hong Kong study, involving an analysis of 7,324 cases in China, identified 318 distinct outbreaks, all but one of which occurred indoors. This suggests the risk of catching COVID outdoors is low. •I attach a graph produced by Sir David Spiegelhalter of Imperial College, London.
This graph shows that having coronavirus effectively doubles your existing odds of death within a given year, which is extremely low for young people. SOURCE: Prof. Sir David Spiegelhalter, ONS, Imperial College London. •
Prof. Spiegelhalter highlights in the graph that coronavirus roughly doubles your chance of death once you hit around 40. While that might sound scary, we have to bear in mind that the risk of death for those under 45 or so is extremely low – 0.1% per year. A 40-year-old with coronavirus therefore has a risk of death of about 0.2%, rather than 0.1%.
•
There has been much controversy over the Swedish approach to the virus, which involved far less restrictive measures compared with other European countries. The below table, from Worldometer last week, shows that Sweden suffered lower deaths per capita than countries that enforced strict lockdowns. Source: Worldometer Our understanding of, and knowledge of how to treat the virus has evolved considerably since those dark days at the beginning of the year: •There have been breakthroughs in treating COVID by the Medical World: Gilead with Remdesivir, and the DanaFarber using Ibrutinib which avoided cancer patients from needing to be hospitalized. •There is also the example of my Oncologist, Dr. Abdul Kadir Slocum (I was diagnosed with stage-4 cancer at the end of 2018. Embracing “And” rather than settling for “Either, Or”, has dictated our approach to wellness, and excellence in general, in all our businesses over the years. Dr. Slocum cured me by combining traditional chemotherapy, “And” alternate wellness remedies.)
As Dr. Slocum recently wrote to us: "I'm not a front line COVID physician but unfortunately when some of our cancer patients got COVID I treated them together with my colleagues. We used anti-coagulants, anti-
biotics, anti-virals as conventional therapeutics together with high dose vitamin C, Andrographis, Thyme extract etc. as complementary therapies and all of our patients have gotten better with such treatment." The low fatality rate for those who are healthy and not old, the limitations of the virus’ spread, and the improvements in testing and treatment, means that we have the opportunity to return to (almost) normal, albeit with robust measures in place to protect vulnerable groups. The importance of protecting vulnerable groups should not be taken lightly. Let me flashback to 1979, when I was 13. My morning ritual with my father was to drive to the local tennis club and play a game before breakfast. On that particular morning, halfway through the play, my father sat down, short of breath. He asked me to practice against the wall while he recovered his breath. An hour later, he died of a heart attack. To this day, I wonder whether if we had skipped that morning ritual, he wouldn’t have died. The worry that one might have had an impact on reducing the life of one's parent is something that I would not want to wish on anyone else. We must not make a similar mistake over coronavirus, as we reopen our economies we must consider adequate protection for older and vulnerable people. How do we start on the road to recovery? To start with, we should maintain the personal hygiene habits that the virus has taught us, such as frequently washing hands, and following the traditional Asian courtesy of wearing a mask if you feel unwell. These habits will also reduce the incidence of other viruses such as seasonal flus and colds. Above all, new investments in health infrastructure put in place over the past 12 weeks, such as more hospital capacity, extensive and rapid testing, and sophisticated contact tracing means that blunt control tools, such as lockdowns, can now be relaxed before they destroy even larger parts of the economy. Then, we just need to work on our fear, which, in the final analysis, may have caused more damage than the virus itself.
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THE PRIVATE SOCIETY FOR DISCERNING HOTELIERS A league of its own Affiliation by invitation only