Hotel Magazine // February/March 2017

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THE BUSINESS OF ACCOMMODATION MANAGEMENT

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Feb/Mar 2017 • Vol. 3 No. 2

TRENDING IN 2017 With the new year comes new opportunities, new challenges, and new trends and what better time to get on top of things than now. Some of the leading travel experts have put together how consumers will see the world in 2017 that have included some interesting new trends hitting the industry.

Luxury may have a new meaning with customers wanting a more contemporary chic, less-is-more approach to their travels, with hotels simplifying rooms and emphasis placed on bed comfort, intelligent technology and luxurious textiles.

‘Poshtels’ had their moment in recent years and now it is the combination of high and low brow features in hotels like dormitory rooms alongside suites with interesting accoutrements.

Luxury fashion houses like Chanel and watch brand Shinola will also be opening hotels.

Chanel’s Karl Lagerfeld will launch in Macau and other yet-to- be-announced destinations, offering the chance to experience the world through Karl’s lenses.

This year will see customisation reach a whole new level with travel company Black Tomato launching Blink, a service that allows guests to design their own luxury temporary accommodation in private and untouched locations, often in places where no one has stayed before.

Experts in the company will hand-pick unlikely locations from the Bolivian salt flats to an Icelandic fjord where camps will be set up for guests and following their stay all traces removed.

For our readers we look to continue to bring you the very best content from the industry both locally and internationally and look to develop new and existing relationships with the sector over the coming year. It will be a great 2017 for the industry.

Enjoy the issue. @doubletree

Sarah Mitchell, Editorial Director, sarah@reviewmags.com

PS - Thank you for your best wishes. Peter is recovering and his “no reservations” will return next month.

the numbers

@smallhotels

The largest hotel pool in the world can be found at San Alfonso del Mar resort in Chile.

It has been estimated that there are around 17.5 million hotel rooms around the world.

@hyatt

Famous fashion designer, Coco Chanel spent 30 years living in Hotel Ritz, Paris.

The JW Marriott Marquis Dubai is the tallest hotel in the world at 355 metres.

The first hotel in the modern sense was established in 1768 with the name ‘Royal Clearance Hotel’ in the city of Exeter, England.

@mo_hotels

100% OWNED www.hotelmagazine.co.nz CHAIRMAN: Peter Mitchell, peter@reviewmags.com PUBLISHER: Tania Walters, tania@reviewmags.com EDITORIAL DIRECTOR: Sarah Mitchell, sarah@reviewmags.com EDITORIAL TEAM: Caitlan Mitchell, caitlan@reviewmags.com

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Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 HOTEL is published monthly under license. Please direct all enquiries and correspondence to HOTEL. The opinions and material published in this edition of HOTEL are not necessarily those of the publishers unless specifically stated. All material appearing in HOTEL is copyright and may only be reproduced with the consent of the publisher. Copyright 2016.

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RAMADA RATED ONE OF THE BEST RESORTS

NEW DOSM FOR PULLMAN

AccorHotels and Pullman Auckland is pleased to announce the appointment of Natalie Reid as director of sales and marketing at Pullman Auckland. Reid brings 16 years of experience working in hotels in Australia, London and Auckland, including eight years with Hilton Hotels and Resorts and, most recently, The Langham Auckland for the last four years as director of conference and events. “I’m delighted to be joining the Pullman Auckland and AccorHotels team. This is an exciting time for New Zealand tourism and hospitality especially with all the growth in the Auckland marketplace.

I am excited to join the Pullman team and offer guests some new and exciting experiences in 2017,” said Reid. l

BEST WESTERN SIGNS FIRST PLUS

Fino Hotel and Suites has joined Best Western Hotels and Resorts, one of Christchurch’s top properties and its global network, becoming the first Best Western Plus property in New Zealand. Best Western Plus Fino Hotel and Suites re-opened in July after a $15 million post-earthquake upgrade, choosing to join the Best Western network after initially trading as an independent. “We wanted to partner with a global powerhouse that can help us build our corporate business base,” said general manager Dilan De Silva.

“Best Western has a Dilan De Silva strong corporate presence supported by an excellent loyalty programme, which appealed to us, and we had no hesitation in joining the network.” Head of commercial at Best Western Australasia, Steve Richard, said Best Western Plus Fino Hotels and Suites is an essential addition to the company’s New Zealand portfolio.

“Best Western Plus Fino Hotel and Suites is a high-quality property and, as the first in New Zealand to be given Best Western Plus branding, represents another significant step forward in the modernisation of the Best Western network in Australasia,” said Richard. Once known for its roadside motels, Best Western continues to evolve its strict minimum standards and now boasts a current portfolio of 150 properties across Australia, New Zealand and the South Pacific with uniformly high standards and a customer-focused approach. l

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Ramada Resort Reia Taipa Beach has been rated one of the best hotels in New Zealand in TripAdvisor’s 2017 Travellers’ Choice Awards.

Located beachfront between Cape Reinga and the Bay of Islands on picturesque Taipa Bay, the resort was rebranded as Ramada Resort Reia Taipa Beach last year and has maintained a four-and-a-half-star rating on Trip Advisor, with an outstanding 56 percent of reviewers calling their stay ‘excellent’.

“May of our guests come here purely for the seclusion and tranquillity at Taipa Bay

and are pleasantly surprised at the standard of personalised service and quality of food they receive outside a major city,” said resort manager Jackie Thompson. “Rating so prominently on this TripAdvisor list tells us that guests appreciate our efforts.”

Globally, the Ramada brand includes more than 850 hotels in 63 countries, including 29 hotels currently open and operating in the South Pacific. l

NZ CAPITAL’S CREATIVE CULTURE

The famed Museum Art Hotel has announced a name change following a $12m makeover, to QT Museum Wellington. This is the first New Zealand location for the boutique design-driven hotel collection QT Hotels and Resorts. Each QT Hotel and Resort is inspired by and embodies the unique culture of its location. Embracing the creative culture of the Capital, QT Museum Wellington delivers a unique experience blending art, design and a dash of the absurd, resulting in relaxed luxury. With the needs of the modern traveller in mind, QT Museum Wellington also features high-tech, sophisticated spaces, sassy private hire venues and a paradise for foodies with the

acclaimed Hippopotamus Restaurant and Bar. The refurbished public areas and soon to be completed hotel rooms have been thoughtfully and creatively conceived by architect and designer Shelley Indyk. Indyk has created a bold backdrop to display the quirky art, offering a touch of Hollywood glamour while respecting the philosophy of the hotel. The hotel’s room designs have been taken to a new level by Indyk including luxury modern traveller perks unique to the design-driven brand, from night caps to emergency bow ties and other quirky amenities. Finishing touches have been created by stylist Anna Roberts and staff costumes by celebrated Broadway costume designer Janet Hine. “In acquiring this iconic hotel brimming with personality which has become a favourite for visitors and locals alike, we wanted to evolve and build on its unique character,” said QT managing director, David Seargeant. “We have developed this by highlighting the eclectic feel while ensuring the quirky character of the QT brand features strongly.” l

BOUTIQUE HOTEL MAKES LUXURY LIST

Queenstown Park Boutique Hotel has been chosen as one of New Zealand’s Best Hotels by readers of DestinAsia. The boutique hotel, situated in the heart of Queenstown is positioned as number six on a listing of New Zealand’s Top 10 properties. The listing is the result of the annual Readers’ Choice Poll which was undertaken by the magazine last year. Queenstown Park Boutique Hotel is amongst prestigious company with Queenstown’s Sofitel, Blanket Bay, Hilton and The Rees Hotel all included in the Top 10. Number one on the list was Auckland’s The Langham. l

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We continue to receive great feedback from our growing Guest Select operators who have made the move, with comments like: “They simply love the variety of channels” “It makes for happy guests” “Great to be able to give guests what they have at home” Call us today on 0800 759 333 or visit guestselect.co.nz and let your guests enjoy the fantastic mix of Sports, Movies, News and Entertainment channels.

FRESH LOOK FOR MARKET LEADER Award-winning hotel Crowne Plaza Queenstown has a fresh new look for guests to enjoy following upgrades to public areas, rooms and conference spaces. New furniture in the lobby, threesixty restaurant and The Atrium will add a modern twist to interiors.

The majority of the hotel’s rooms have large balconies, so new balcony furniture ensures an extra level of comfort for guests admiring spectacular and panoramic alpine

HEALTHPAK PARTNERS WITH KIWI ARTIST

HealthPak has teamed up with Kiwi artist Flox, also known as Haley King, to create a new design for their Forest and Bird range. The partnership between HealthPak and Forest & Bird has been going for five years, during which time the non-profit organisation has been able to spread their message and brand to hundreds of thousands of guests at hotels, motels, guesthouses, B&B’s and Airbnb’s through the range of bathroom amenities.

Popular culture, storytelling and films such as Hunt for the Wilderpeople often use the huia as a symbol, and warning, of the importance of caring for the New Zealand environment.

So, when HealthPak found a beautiful huia design by bird artist Flox, they knew they had the right image to help promote their Forest & Bird-branded range of guest hair and skincare products.

HealthPak general manager sales & marketing, Jimi Kennedy-Grant, said the range has been wildly popular over the past five years and generated $35,000 in royalty cheques for Forest & Bird.

Kennedy-Grant said the message has been getting through to both accommodation owners and their guests because, as well as the hair and body products, the range includes Forest & Bird membership for those taking part and information leaflets and magazines.

“The success of the range so far has been down to the fact that hoteliers and accommodation providers are intrinsically involved in the environment, and it resonates with them, these are people who are usually running accommodation near some pretty amazing places, and they want to protect it,” said Kennedy-Grant. l

BEST HOTEL IN THE COUNTRY

STARS LAUNCH AT TEKAPO SPRINGS

Tekapo Springs is launching star gazing at the clear sky location in New Zealand’s Mackenzie country.

The multi-award-winning South Island tourist attraction, renowned for its innovation and ongoing business investment, will take viewing the Southern night sky to whole new levels with the introduction of Tekapo Star Gazing.

Starting in March, the tours benefit from the fact that the tiny township of Tekapo sits within the world’s largest international dark sky reserve, only the fourth such reserve in the world. It

Auckland’s The Langham has been honoured as the country’s leading luxury hotel, taking the top spot in DestinAsian Magazine’s 2017 Reader’s Choice Award for the Best Hotel in New Zealand. Winning attributes highlighted by voters across the categories included comments on the friendliness of staff and service, convenient location, modern facilities, quality of dining options, comfort, and excellence in design.

Managing director Franz Mascarenhas is delighted the luxury hotel has been recognised as New Zealand’s Best Hotel for the second time in a row, having recently won the title at the prestigious HM Awards in Sydney last year. “We are extremely proud to be recognised for the luxurious oasis of calm we provide to every guest we welcome through our doors,” said Mascarenhas.

“That we’ve been honoured for the second time is a testament to the outstanding efforts of all our staff members and a confirmation that we are leading the industry in providing a luxury experience for our guests that is second to none.” l

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views. The half a million-dollar refurbishment also includes new carpets throughout several areas.

“The new carpets and furniture are some of the first things people notice when they walk into the property, and reactions have been very positive,” said sales and marketing manager Kylie Walker. “As market leaders, we’re always looking at ways of improving our services and the quality of conference and events rooms and public spaces.” l

incorporates a 40-minute guided night sky tour with trained astronomy and astrological guides followed by a 40-minute soak in the hot pools where guides will continue to give information.

“We’re thrilled to be opening after sourcing and putting our new telescopes in place as well as employing guides and training staff about our unique night skies,” said owner Karl Burtscher.

“We’re always being asked about extending our night-time operations, so this is the perfect way to do it.” l

AIRPORT COMMUTE TO WORSEN

Reports of lengthy traffic delays and travel times to Auckland International Airport are likely to get considerable worse, according to leading tourism expert Dean Humphries.

Humphries, who heads up Colliers International’s Hotels division, is frustrated at the lack of planning to address the issue. “The current tourism boom is not going away, and with 70 percent of all international tourists arriving and leaving via Auckland Airport it is no wonder this is creating havoc on our roading network,” said Humphries.

“In the last year, there’s been more than 17 million passenger movements, including tourists and domestic travellers, through Auckland’s international and domestic airports. All of these people have no option but to use the roading network to get to and from the airport.” Humphries believes the problem only looks to be getting worse. “Recent tourism forecasts from MBIE predict tourism numbers will rise another 40 percent over the next five years, so if nothing is done soon, it may take people in Auckland longer to get to the airport than to fly to some of their intended destinations.” l

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L-R: Andrew Hill, CEO of RLWC2017 and Simon McGrath, COO of AccorHotels Pacific.

ACCORHOTELS PARTNERS WITH RUGBY LEAGUE

AccorHotels has been named the Official Accommodation Partner of the Rugby League World Cup 2017 taking place in Australia, New Zealand and Papua New Guinea from 27 October to 2 December 2017. The partnership with the RLWC2017 will see AccorHotels be home for the teams, officials and tournament organisers in every Australian and New Zealand host city, across hotel brands including Pullman, Novotel, Mercure and Ibis. In addition to the men’s tournament, this partnership extends to the Women’s Rugby League World Cup to be played in Sydney and Brisbane.

“AccorHotels is the market leader when it comes to looking after the unique requirements of elite sporting teams, having successfully partnered with other major events in both Australia and New Zealand,” said chief executive officer RLWC2017, Andrew Hill. Chief operating officer AccorHotels Pacific, Simon McGrath, said that the company is delighted to have been selected by the RLWC2017 as their Official Accommodation Partner. l

SEA SPRAY SUITES MAKE TOP 10 Heritage Collection’s Sea Spray Suites, Paihia in the Bay of Islands made the New Zealand Top 10 list of Traveller’s Choice awards for hotels based on guest reviews. “We are delighted with the result by this very popular property,” said Graham Yan, chief executive officer of Heritage Hotel Management Ltd.

“It epitomises our Heritage Collection of regional properties with great hosts, excellent facilities and superb locations.”

Sea Spray Suites offer modern, self-contained suites in one and two-bedroom configurations which are perfect for families and extended groups. l

EXPERIENCED HOTELIER JOINS TEAM

Crowne Plaza Queenstown has welcomed internationallyexperienced hotelier Anna Edie to the position of general manager.

Australian-born Edie takes the helm at Queenstown’s award-winning lakefront hotel after eight years with the InterContinental Hotels Group, most recently as an executive assistant manager at Australia’s iconic Intercontinental Sydney Double Bay. Edie’s extensive hotel career has seen her overseeing rooms division and food and beverage operations for new and established IHG hotels, including Intercontinental Fiji Golf Resort and Spa, pre-opening at Holiday Inn Gwangju in Korea, Crowne Plaza Darwin and Intercontinental Shenzhen in China.

“Diversity is hugely important at IHG, and we’re pleased to welcome young talent like Anna, with her adaptable and resilient character to lead the Queenstown team,” said IHG’s area general manager for New Zealand, Tim Pollock. l

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ENHANCING DOWNTOWN QUEENSTOWN Queenstown’s newest lakefront building is set to put the new Eichardt’s resort building on the map for world-leading contemporary architecture, complemented by a stunning new shared urban space. The recently completed shared space streetscaping that caters to both pedestrians and vehicles, a project managed by Queenstown Lakes District Council, also puts the finishing touches on the resort’s new luxury enclave.

Eichardt’s, which hosts the $10,000-a-night The Penthouse, Louis Vuitton and WORLD among its tenants on the Marine Parade site, has been described as a ‘brand-new icon for Queenstown’

by Steve Wilde, manager of CBD representative body DowntownQT. “New architecture should stir emotion, and this one does just that,” said Wilde. “In years to come, it will be one of Queenstown’s most photographed buildings, just like its sister, the iconic Eichardt’s Private Hotel.”

Designed by award-winning Queenstown architect Michael Wyatt, the $8 million-plus Eichardt’s is

cleverly juxtaposed against the historic Eichardt’s Private Hotel. It pays homage to its older neighbour by being designed in the same flat-box way, but with a difference façade.

While the Eichardt’s Private Hotel frontage is neo-classical, Skyline’s new building adds interest through its contemporary grooved stonework and trapezoid windows. The top half of the building is cantilevered off the bottom, adding extra drama. A part of the development, Skyline Enterprises worked with Queenstown Lakes District Council to enhance the streetscape on Marine Parade.

The streetscape works have improved pedestrian and cycle flows. The site was once occupied by 19th Century stables, servicing Eichardt’s Hotel next door.

In the early 1960s, the 19th Century structures were demolished, and the site remained practically vacant for almost 50 years. Before construction of Eichardt’s it was a space for temporary businesses like mini golf, car parking and popular takeaway stalls. l PHOTO CREDIT: Marina Mathews

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MAJOR ISSUES FACING TOURISM MINISTER

LODGE-STYLE ACCOMMODATION ADDED New Zealand’s newest luxury lodge and ecosanctuary is now even more accessible for visitors to Wanaka and Queenstown. Mahu Whenua Ridgeline Homestead and Eco Sanctuary has now introduced a lodge-style individual suite accommodation option to cater for demand following its recent launch.

Mahu Whenua general manager Fiona Stevens said travelling couples or those celebrating a wedding or special anniversary, along with corporate groups, groups of friends or smaller families would suit the new room offerings. Visitors

staying in the suites will have a host and chef available to them. They will also have access to all Homestead facilities including two open fireplaces, a large open living area with expansive views, a fully equipped farmhouse kitchen, two dining areas, a media and games room, library, pool table, plenty of storage and dry room.

“We have a small but dedicated and extremely knowledgeable team on board to support our guests including an in-house chef, concierge and private guides,” said Stevens. l

HISTORIC HOTEL SOLD A local family trust has bought the historic investment property Quest Napier from Colliers International for $7.1 million. Widely admired for its architecture and heritage, the four-star accommodation is located in central Napier and retains its original Art Deco features. “With a long-term lease in place to a strong tenant and a central location, this is a prime piece of real estate that has been snapped up quickly by our buyers,” said Colliers International sales broker, Ian McLachlan. Quest Napier comprises of 47 studio, one-bedroom and two-bedroom selfcontained apartments. Originally built in 1919 by the Ancient Order of Forresters, the 2,692 sqm building was entirely refurbished in 2009 with a blend of contemporary and 1920s’ design. The facelift earned the property a NZIA Regional Commercial Architecture Award and a Merit in the Annual Art Deco Awards. l

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Tourism Industry Aotearoa is looking forward to tackling some of the big issues facing the industry with new Tourism Minister Paula Bennett and Associate Minister Nicky Wagner.

“Paula Bennett has ably supported former Prime Minister and Minister of Tourism John Key for the last two years in her role as Associate Tourism Minister,” said TIA chief executive Chris Roberts. “We are pleased she is continuing her involvement with the industry as the new Minister. The tourism sector has benefitted enormously from having Mr Key as Tourism Minister for the last eight years. We are pleased the portfolio is remaining with a highly-ranked Cabinet Minister, reflecting the industry’s importance to New Zealand’s economy.”

TIA will seek meetings with both Ministers this year to discuss the challenges facing the fast-growing tourism industry. Total annual tourism revenue has grown from $28 billion to $34.7 billion in just two years. Strong growth has continued over summer and expected throughout 2017, and the medium-term outlook is very promising. l

WELLINGTON WELCOMES HILTON Wellington’s image will be enhanced by the arrival of a 4 ½-star Hilton-brand hotel in the city centre according to Chamber of Commerce chief executive John Milford. “Having a DoubleTree by Hilton is great news for the city and makes up for the disappointment of earlier plans for a 5-star Hilton Hotel falling through due to site issues,” said Milford. “It adds to our already excellent portfolio of top hotels and its location will bring its clients right into the heart of the retail ‘Golden Mile’. Developer Mark Dunajtschick clearly did an excellent job of restoring the distinctive old building to its former glory. Even though that was not his first wish for it, he is to be congratulated on an outcome that was good enough to attract the eye of the Hilton brand.”

Milford also said that this would be very positive for tourism, by adding 108 rooms, but also attracting overseas tourists who trust the Hilton brand. l

Keep your guests coming back...

PURE COTTON vs POLYESTER MIX?

During these fiercely competitive times it must be tempting for businesses to consider cheaper or allegedly faster drying, stronger alternatives for their toweling products, but will this decision pay in the long term?

The person who really matters in this decision is the guest. One of the most important items in creating a comfortable, spa-like experience in the bathroom are the towels. Soft, sumptuous 100% terry cotton towels exude luxury even though they are subjected to wash after wash. How many times have you been disappointed by the quality of towels during your accommodation stays?

It’s not an area where quality should be comprised. At the very least you expect the towels to be of the same quality as one you would use at home.

Recently promoted in Australasia are polyester mix towels which have unproven claims to be faster drying and more durable. However the tendency of the polyester permanently warping in commercial dryers, make them a liability for hospitality use. EuropeanSlice : 16 and North American Slice : 6 Slice : 16

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94% of hotel guests

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quality influences brand

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perception

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linen resellers rarely stock polyester mix products for commercial use due to these concerns.

GUEST PREFERENCE – the research In independent testing by The Sweet Home, American B&B Innkeepers and House & Garden, 100% terry cotton towels overwhelmingly topped the reviews for softness, absorbency and durability. Additionally, a recent Xeros study of hotel guests revealed that the quality of the towels impact guest satisfaction, brand perception, as well as customer loyalty.

If your towels are hired/supplied and you do not think they fulfil your requirements ask why! By choosing Hospitality Textiles luxurious 100% terry cotton towels you can be assured of a quality long-term investment. Our towels not only look and feel fantastic wash after wash, but are very competitively priced. Don’t take the gamble – talk to Hospitality Textiles today to receive your free*, prewashed pure long fibre 100% cotton terry towel sample and appreciate the difference.

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DANGERS OF UNMANAGED INTERNET ‘Free’ and ‘unlimited’ are the new catch phrases in hospitality wifi, made possible with lower cost, super-fast, twenty-first century internet. The management systems originally purchased to tightly grip customers’ wifi, which could understandably be mistaken as no longer necessary, also do other things, in the background, hidden – but critically important.

One example of this is firewalls. In the same way passenger aircrafts are safer with locked cockpits, businesses are safer with firewalls between office and guest networks. Cyber warfare is on the rise and anything connected is a potential target. PBX, IP phones, cameras, printers, not just PCs are being shown as worthy of attack, yet they generally receive far fewer security updates since purchase, possibly because they expect to be installed on trusted networks. Securing your network from guests with firewalls reduces the risk, even for well-maintained devices, and firewalls are already built into most internet management systems. For example, Eftpos NZ recommends against having their pin pads on guest networks.

Secondly individual

passwords – as shared wifi passwords leak. Software architect for Skagerrak Software Richard Warburton has personally seen a motel’s wifi password on a nearby backpacker’s notice board.

There are even phone apps that help record and distribute such passwords.

Without managed systems, one can’t really tell who is connected or the damage they might do, and changing a single password to keep riff raff out, disrupts access to all other devices connected. Lastly, reasonable use comes in to play.

ISPs have a ‘reasonable use’ policy on their unlimited plans. They do this to prevent a small minority of users from adversely impacting the majority.

Their livelihood depends on it. Wifi in hospitality is no different. But without the right tools, figuring out who is abusing the wifi will be challenging let alone being able to stop it.

“Guest internet systems were once sold on monetising data, protecting against ISP bill shock and other features that were fervently flavoured as ‘important’ at the time,” said Warburton. “For most, like Bucks Fizz, those days are gone. These same systems however, by maintaining order, remain relevant.

Perhaps more so, because offering quality internet to customers is no longer a convenience or selling point – it is a requirement for survival.” For more information contact 0800 367 658 or visit www.trafficmate.co.nz. l

FIRST HOTEL TO INSTALL STATIONS

CQ Hotels in Wellington is paving the way in the hospitality industry by becoming the first hotel in the country to install TESLA charging stations this week. The two Tesla charging stations will be an addition to the eight electric car charging stations already installed in the hotel.

General manager Olivier Lacoua said with the recent arrival of Tesla electric vehicles in New Zealand it’s a no brainer to act now and get on the bandwagon.

“We are already seeing a surge in electric cars on the roads so it’s important we offer this incentive to guests but also follow our moral code and do good by the planet,” said Lacoua.

CQ Hotels Wellington has strong sustainability focus, in 2015 it led the way, offering guests electric bikes for hire and works in conjunction with Wellington based cycle hire start-up Switched on Bikes who run eBike guided tours of Wellington. l

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CONSUMER BEHAVIOURS DRIVING HOTELS

A new study has explored a series of quirky behavioural trends emerging from Asia Pacific consumers that present new opportunities for hotels in 2017. These three trends are ‘Betterment’, a growing consumer desire for self-improvement, ‘Local Love’, taking pride in locality and embracing local products and services, and ‘Infolust’, the appetite for timely, relevant and actionable information exchange to inform

better purchase decisions and solicit more personalised services.

“Competition amongst hotels is high in many Asia Pacific markets despite a positive outlook into 2017 and beyond. Rapid disruption in the range of accommodation options available and an evolution in consumer preferences is putting hotels under pressure to keep innovating,” said Sarah Kennedy Ellis, vice president of marketing and strategic development for Sabre Hospitality Solutions. “One key way to maintain an edge in a fiercely competitive industry is to identify emerging consumer behaviours that present new opportunities to differentiate the travel ‘experience’.” l

MOBILE KEY INSTALLED Swiss-Belsuites Victoria Park, Auckland, has unveiled a new electronic and mobile locking system implemented throughout all the property’s guest rooms. The collection of 40 luxuriously appointed on, two and three bedroom suites by SwissBelhotel enlisted manufacturer and installer ASSA ABLOY Hospitality, the global leader in door opening solutions for the new locking system known as VingCard Allure. The system provides state of the art security while allowing guests to use personal smart devices as secure keys for a true bespoke hotel experience.

Mobile room keys have been a logical step with many people worldwide

relying more and more on their mobile phones throughout their travels. The VingCard system offers a sleek design by replacing external hardware from guest room doors with a panel that controls the locking mechanism.

This revolutionary mobile key feature also enhances guests’ experience through simplified checkin processes and the convenience of carrying your key on a device people already keep with them.

A digital key is generated for each assigned guest room. The key is encrypted and securely delivered to a guest’s smartphone while also being placed in a secure key vault within the hotel’s own mobile app. l

C O M M E R C I A L Redefine the sleeping comfort of your guests.

SLUMBERZONE TRI-PEDIC® RANGE OF COMMERCIAL BEDS What is Tri-Pedic®?

Tri-Pedic® is a Slumberzone exclusive design which targets an enhanced lumber support and minimal partner disturbance.

The central zone of our Tri-Pedic® design is supported by Dual Coil Technology to offer the best posture alignment for a quality rejuvenating sleep.

“We furnished all 28 rooms of our brand new 4 ½ star motel complex with Slumberzone Beds. The product quality was only surpassed by the customer service.”

Jacki, BK Motel Lodge Hamilton

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ACCOR TO ACQUIRE TRAVEL KEYS

World-leading travel and lifestyle group, AccorHotels has announced it will begin exclusive negotiations for the acquisition of 100 percent of Travel Keys, one of the leading players in the private vacation rental market.

Founded in 1991, Travel Keys is an elite travel broker representing a luxury collection of over 5,000 highly curated villas across more than 100 destinations across the Caribbean, Mexico, Hawaii, the United States, Europe, Asia and Africa. A pioneer in the industry, the Atlanta-based company, focuses on guest satisfaction, offering professional vacation planning and 24/7 concierge services.

The combination of Travel Keys with onefinestay and Squarebreak will provide AccorHotels with a unique offering of about 8,500 addresses in the luxury private rental market, with highly curated properties in both the vacation and urban segments. l

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SHOPPING FOR GUESTS

AccorHotels has launched two new premium shopping destinations for its loyalty members in Australia, La Collection by Le Club AccorHotels and Collections by Le Club AccorHotels. La Collection gives members the opportunity to use and spend their Le Club AccorHotels Rewards points on travel, homewares, fashion, beauty and technology products, as well as money can’t buy experiences with Elite Experiences who are currently offering a premium package to see the 2017 Formula 1 Rolex Australian Grand Prix in Melbourne. La Collection was introduced in addition to the loyalty programs’ existing redemption rewards of hotel vouchers, online bookings, and partner programmes such as converting frequent flyer points with Qantas and Velocity Frequent Flyer. “La Collection by Le Club AccorHotels and Collections by Le Club AccorHotels brings members a wider choice of options to earn and use points,” said chief operating officer Pacific, Simon McGrath. “Our guests expect us to show them that we value their loyalty and reward them for it. That’s why we have always tailored its offering and has been continually expanding the choice of exclusive privileges for its most loyal customers.” l

SURF MEETS BOARD ROOM

Novotel Hotels and Resorts Australia Wellness Ambassador and pro surfer Sally Fitzgibbons has put a new spin on ‘member of the board’, unveiling a new-look boardroom concept at Novotel Sydney Manly Pacific. By bringing the beach into the boardroom, the intimate space, known as The Pacific Room by Sally Fitzgibbons, has been completely refurbished with Fitzgibbons’ input to create an inspiring space for productive meetings. Also, Fitzgibbons has helped craft a new meetings menu with Novotel Sydney Manly Pacific’s chef Ryan Dawson, with a focus on health and wellbeing, to help delegates stay fuelled and alert, complementing the vision behind the new boardroom space. l

GROWTH AND EXPANSION IN LA

AUSTRALIA’S FIRST SIX-STAR

Investment group Aquis Australia has unveiled plans for a new $440 million hotel in a prime beachfront position in Surfers Paradise that will become a benchmark for luxury accommodation in the Asia Pacific region and attract a new generation of wealthy travellers to the Gold Coast.

The project is planned for the site of the current Pacific Point apartment complex and adjoining properties on Main Beach Parade. The current tower will be demolished to make way for a 48-storey complex that will include 580 hotel rooms and suites as well as the Gold Coast’s premier dining and entertainment facilities. During construction, the project is expected to create more than 850 jobs and once operational the new hotel is supposed to generate more than 200 full-time positions. It is the only new, large-scale hotel currently planned for south-east Queensland not linked to an integrated resort/casino project. Aquis Australian chairman Tony Fung said the property would be the first truly six-star beachfront hotel in Australia and target ‘super-luxe’ travellers from around the world. l

Luxury hotel operator Fairmont Hotels & Resorts, now part of the AccorHotels Group, and Next Century Associates today announced the signing of definitive agreements for the revitalisation and management of the historic Century Plaza Hotel, located in the heart of Century City in Los Angeles. The iconic, crescentshaped hotel has hosted generations of Hollywood celebrities, foreign dignitaries and every United States President since its opening in 1966. The hotel is currently closed for a meticulous restoration and refurbishment and is slated to re-open as Fairmont Century Plaza, Los Angeles in 2018. The addition of a landmark hotel in a strategic US market supports AccorHotels’ goal of brand growth and expansion, particularly in the luxury space. The signing of this project follows AccorHotels’ 2016 acquisition of Fairmont Hotels and Resorts, along with sister brands Raffles and Swissotel, which broadened the company’s luxury hotel offerings and footprint in North America. l

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TWO PARTS TRADITION, ONE PART INNOVATION Ink Gin is Australia’s first luxury premium dry gin, hand-crafted and pot distilled in small batches with organic botanicals in the Northern Rivers of New South Wales. Its disruptive gin has a beautiful and luxurious royal blue colour derived from the natural infusion of specially prepared butterfly pea flowers. The curious floral ink, traditionally used in cuisine as a herbal infusion and in Ayurveda, is pH sensitive, changing colour to a soft blush pink when mixed with tonic water, lemon or lime juice. It adds a subtle astringency that leaves the palate crisp and clean. The other fourteen botanicals were carefully selected and measured to ensure harmony with the floral ink. Ink Gin’s colourchange properties, citrus and floral profile, and ability to mix superbly in traditional cocktails make it a versatile and innovative gin. Signature drinks include Ink & Tonic, and the Inkwell Martini, both of which are easy to prepare, refreshing and very drinkable.

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TANZEE

KING-SIZED ICE MOULDS

Tanzee is the incredible bed slip that keeps bed sheets pristine and spotless, free of staining from spray tans, body moisturisers and oils. Its innovative slip design makes it easy to slide into a bed with a built-in pillowcase and fold over to protect the duvet. Manufactured from fine quality, breathable microfibre fabric, Tanzee is lightweight and soft as silk, easy to wash, and won’t cause any streaked tans. For added convenience, each slip comes with an attached pouch that allows the Tanzee to fold back into itself for easy storage or for bringing along on holiday trips and sleepovers. The innovative product was created by 24-year old Madison Rapa from Victoria, Australia. A passionately creative entrepreneur, Rapa admits she began drawing up mini business plans for make-believe fashion labels at the age of 12. She spent most of her youth designing clothes and eventually began creating her own jewellery, which she sold to local shops. Her affinity for style extended to the aesthetics of her surroundings and confesses to an obsession for keeping her sheets immaculately white. “The idea for the Tanzee occurred to me after inadvertently leaving difficult to wash-out spray tan stains on my bed one morning,” said Rapa. “I thought there had to be a product out there that would prevent this from happening. We all go to bed often with fake tan, body moisturisers and natural oils that end up on the sheets. But to my surprise there wasn’t anything in the market. That’s how I decided to create my own solution to this common problem.” Tanzee was designed to fir the person not the bed, in three sizes, regular, large and double (which fits two people and comes with two pillow case inserts). The Tanzee’s are available at www.tanzee. com.au in black and silver as well as limited edition colours of gold, cotton candy, bubblegum blue and blueberry dreams. The collection also features sleep masks and separate pillow cases.

Zoku’s slow melting, king-sized geometric shaped ice moulds will perfect mixologist skills. The ice moulds are easy to remove by simply pulling the silicone apart, no rinsing required. These refined ice cubes make the perfect addition to any drink and fit in an average-sized rocks glass or a double old-fashioned glass. The product is BPA and phthalatefree.

WORLD’S MOST EXPENSIVE COFFEE MAKER The new Royal Coffee Maker from Royal Paris is a luxurious handcrafted 24-karat gold or silver, crystal and semi-precious stone balancing syphon brewer, and the world’s first-ever bespoke coffee maker. Retailing between £9,000 and £15,000, only eight Royal Coffee Makers are produced by hand each month, with each numbered machine taking more than 50 hours of painstaking workmanship. French artist Jean-Luc Rieutort brings to life the exceptional craftsmanship more commonly seen in fine jewellery to the Royal Coffee Maker. Working alongside a team of skilled sculptors, metallurgists and engineers, he has recreated the historic balancing syphon used by royalty in the 1800s. Turning the art of brewing coffee into a ceremony, ground coffee is first placed in the fine Baccarat crystal carafe, hot water poured into the boiler pot and the Baccarat burner vase, lit.

Next, the fully automated system allows heat, steam and gravity to brew the coffee in the crystal Baccarat vase.

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STRAWBERRY GOODNESS The campaign for the latest ECOYA winter limited edition fragrances, Sweet Strawberry & Blackberry Leaf and Crisp Aqua & Tiare Flower, has been beautifully directed by emerging New Zealand artist, florist and photographer, Georgie Malyon. Malyon has been a florist for over 10 years and created the botanical installations pictured in this latest campaign imagery. Displaying a unique style that Malyon is becoming renowned for, the installation was built and photographed under water using original paint techniques, with the floral inspiration taken from the fragrance notes of each limitededition scent. The limited-edition fragrances are housed in the iconic ECOYA Madison Jar and recently released Mini Reed Diffuser. Sweet Strawberry & Blackberry Leaf is presented in a dusty pink carton, whilst the Crisp Aqua & Tiare Flower is in a deep ocean blue carton, both feature silver detailing.

These limited-edition fragrances are blended with ECOYA’s natural soy wax and use pure lead0free cotton wicks. Soy wax candles create significantly less carbon emissions than most other candles and offer a burn time of up to a third longer, as well as burning cooler than most other waxes. Over recent years, ECOYA has grown to become one of Australasia’s leading home fragrance and body care providers and now sells a product around the world every 23 seconds.

TAILORED TO GUESTS Anyone would think that monogrammed pillowcases are just for the home, but in several luxury hotels, like the Peninsula, maintain a closet with thousands of monogrammed pillowcases. Any time repeat guests check in, their initials feature on the bedding in their room. Guests can also choose to keep the pillowcases as souvenirs, or leave them behind to be laundered and reused. A handful of other hotels like Raffles Istanbul also offer similar touches like monogrammed bathrobes, and L’Horizon in Palm Springs California, put personalised brass nameplates on room doors to make guests feel more at home.

SOAK IT UP Soak Society all started in 2014 in a small apartment in Brisbane where founder Natalie wanted to share her love of soaking with the world and make baths cool again. Out with brightly coloured bath salt crystals and bombs, and in with beautiful wellness soaks made from the highest quality natural and organic ingredients.

Now based on the Sunshine Coast, Soak Society is still all about natural beauty and wellness, but is also wanting to be the catalyst for modern ‘me-time’. Soaking is about reconnecting with yourself, and this is often when those ‘lightbulb’ moments appear. It’s time for your guests to reclaim that bathroom tub, grab their favourite read and soak. The beautiful soaks from Soak Society include soaks like Originale that combines the freshness of peppermint with the cleansing qualities of rosemary, the calming and anti-inflammatory properties of juniper berry, and zesty bergamot to promote detoxification and soothe your soul. Their Rose soak combines the most luxurious of red rose petals and rose oils to enchant senses and tone skin imperfections, active Pink Kaolin clay, and Himalayan pink salts that will soften and smooth your skin and promote detoxification. Sleep soak combines lavender and chamomile to calm your busy mind, oatmeal to moisturise, and white clay to soften skin. Soak right before bed to prepare for a peaceful slumber. All of Soak Society’s products are 100 percent natural, vegan and suitable for all skin types. For more information or to order for your guests contact hello@soaksociety.com or visit www. soaksociety.com.

UNIFIED LOOK FROM NORMANN COPENHAGEN With the mission of creating a shell chair with a more unified look that would stand as one cohesive unit, Simon Legald has created the Form Chair for Normann Copenhagen. To achieve this seamless, integrated look, a new and innovative solution for gathering the seat with the legs has been developed. The curved plastic seat and frame of oak, walnut or steel are naturally integrated with the seat using a unique cup system. The plastic seat and wood or steel legs meet elegantly, accentuating the high-quality craftsmanship and the simplicity of the Scandinavian furniture design. For more information or to order visit www. designdenmark.co.nz, call 0800 DENMARK, or email bill@designdenmark.co.nz.

TURMERIC LATTE DRINKING BLEND Daily Healer Turmeric Latte drinking powder is the rising star of health drinks. We’ve taken the hassle out of offering a turmeric latte in a busy café or restaurant environment. The preblended powder is packed with a blend of allorganic ingredients to deliver a smooth, bold taste with anti-inflammatory and antioxidant benefits all in one drink. Enjoy guaranteed consistency and quality of flavour in your turmeric lattes through our high-quality drink blend that can be enjoyed with cow, almond, soy or rice milk. For more information visit www.dailyhealer.com/ or for order inquiries please contact; hello@dailyhealer.com.

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MINUTES WITH...

TIMOTHY GODBOLD

Interior Designer

Timothy Godbold grew up in a small town in Western Australia called Kalamunda, which is Aboriginal for “home in the hills”. His family is originally from Britain but arrived in Australia before World War II. He had a fortunate childhood and recalled his first experience with fashion. “I was having a suit made for a wedding when I was eight. I spent a great deal of time selecting the fabric and colours, probably more so than your average eight-year-old. So, I guess the writing was on the wall,” he explained. Soon after Godbold began to obsess over owning the space uniform from 1999 which was designed by famed German designer, Rudi Gernrich. At 11-years-old, Godbold was in a school play and found a military jacket in the drama room closet and instantly fell in love with it. “This would be the beginning of my love affair with military uniforms,” he added.

Godbold’s grandmother was a seamstress and was apt at making clothes; his mother loves to tell him that this is where he got the gene. His grandfathers and great-grandfathers had fought in the world wars, their stories and the romance of war was often discussed over Sunday dinners.

He first started designing and making his own clothes when he was 12. “I taught myself to sew and make patterns out of taping newspapers together on my mother’s dining room table. I ended up making clothes for the club kids and earning a salary at 14.”

David Bowie, Depeche Mode, Duran Duran were just a few of Godbold’s heroes.

He was deeply inspired by New Wave music and the fashion in the music videos. “In fact, Nick Rhodes gave me a beautiful quote in the book about military style,” Godbold said.

Rhodes said, “Uniforms unified us, projecting the look of solidarity as if we were all part of the same team and looking good, together.”

When he was 20-yearsold, Godbold finished studying at Bentley College (which is now Polytechnic West) in West Australia and moved to London desperate to

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conquer the world. Most of the people around him moved to Sydney, but he wanted to live in America but didn’t have a visa. He said it was easier to go to England where he had hereditary access. Godbold’s fascination with America stemmed from films and his very chic aunt who spent her life living in New York. “I found her fascinating as a child and very glamorous,” he said.

In London, Godbold worked for Ralph Lauren for six and half years before he was transferred to New York where he joined the women’s design team. “I always thought I would be a menswear designer, but I guess fate had other ideas,” he said.

Godbold said he had a wonderful experience before Zara changed the dynamic of the industry. “It was quite romantic and very glamorous working at Ralph. Unfortunately or fortunately, fashion in its nature changes and not always for the best,” said Godbold.

To stop himself from being old and jaded, Godbold decided to side step and looked into other avenues around design. He explored his passion for interior design and moved to the Hamptons in 2012. His father was an architect, so he spent his childhood around blueprints and building Lego houses, Godbold said he felt this was a natural progression. “I have a huge enthusiasm for interior design plus I love being on a job site. It takes me back to my youth and hanging out with my father on one of his jobs,” he explained.

People warned him about how slow and boring winter was in the Hamptons so he thought it was the perfect time to write a book and that’s exactly what he did. Godbold wrote “Military Style Invades Fashion” as a voyeur of fashion which he can enjoy on a different level. When the concept of his book first came around, he was excited because he knew it was fresh and had not been done before. It started with an image of Lord Albert Victor (the son of Queen Victoria) in full military uniform, and a beautiful collection of furniture out of Los Angeles by Stephen Kenn made from Army surplus cloth and leather straps. Godbold said it was daunting creating this book, but extremely gratifying now that it is finally published.

“I love the imagery in the book, and each chapter explores a different aspect of Military.”

Godbold is now looking to create his second

book and will start further research later this year if he doesn’t get too busy.

Godbold’s day-to-day as an interior designer starts early, but every day is different. He spends a great deal of his time researching furniture, fabrics, art and anything new. “It’s important each home has its own unique personality, so I spend my time shopping for unusual ceramics and knick knacks,” he explained.

If an hotelier only had enough money to renovate or update one area, Godbold said Bedrooms are the most important. “I want my room to be fresh, clean and must have a great mattress. I think if you have a great lobby and poor rooms it is false advertising.”

Godbold felt that lobbies should invoke a feeling and for him it’s an experience of comfort, ease, understated luxury and style. It should also smell beautiful,” he added.

Godbold recommends lobbies to mix up the furniture styles and to incorporate natural textures from wood, stone, marble and other textiles. For larger spaces, he enjoys neutral palettes paired with drama created by proportion and scale. “Lighting is key; I would bring my Aussie buddy Nathan Orsman to create the lighting as it is so important in a hotel space.”

Functionality is also important, as well as a sense of calmness in a welcoming environment.

“I’m not a fan of colour stories that have been put together by focus groups and committees.

You can see them a mile away,” he said. The mood and colours of the hotel are the best place to start. Godbold tends to learn towards a masculine, neutral style, a design aesthetic that looks current now and in ten years from now. The architecture of the building would also impact on how he would create the environment.

Happy to jump on board to design a hotel, Godbold said that there are no rules as long as it is done with a sense of style and taste.

Fascinated with Scandinavian aesthetic, you can find Godbold travelling there when he isn’t designing. Last summer, Godbold had the good fortune of visiting Stockholm, Copenhagen and Berlin. He highly recommends all three of them to visit for galleries, museums, art, and beautiful people. l

Fresh Summer ELEGANCE

Resene Barista Father Rabbit Charcoal Duvet Pillowcases

Resene Greige Wallace Cotton Fisherknit Throw

Resene Chetwode Blue Father Rabbit Duralex Glasses

A

Resene Double Alabaster

Father Rabbit Embelli Fitted Sheets

s the 2017 summer reaches record highs, holidaymakers are looking to relax in easy luxury. A laidback summer look does not require all new furniture, simply mix classic furniture items with a fresh palette, natural fibres and simple summer essentials. The addition of beautiful linens and room accessories are an easy way give guest rooms a fresh, seasonal update.

A base of neutral tones creates a blank canvas upon which to create a beautiful, seasonal look.

Add touches of pale green, such as Resene Envy, and mix in soft teal shades and earthy browns, which create a cool, refreshing interior. Bring the outdoors in with natural fibres; soft woven baskets, in shades like Resene Piha Sand, are the perfect place to store a few fluffy white bath towels, and a kilim rug provides a lovely flooring option. Indoor plants are a perfect addition to a summer room; place a potted fern or orchid on the sideboard.

Perfecting summer bedding is essential; light layers of soft linen sheets, in a variety of neutral tones like Resene Double Alabaster, are ideal for warm summer nights. A feather-light knitted throw or padded comforter in a soft shade like Resene Greige completes the layering and gives bedding the finishing touch.

Summer living and dining are also important when keeping guests comfortable during the heat.

Keep glassware plentiful, glass jugs and tumblers are essential for summer cocktails and juices, and coloured glasses can provide a modern pop of colour. Colourful Turkish-style towels are ontrend, and lovely folded by the pool for guests to enjoy in hues similar to Resene Blue Lagoon. A few pieces of outdoor furniture complete the indooroutdoor flow; a selection of classic chairs and loungers in neutral shades, such as Resene Double Biscotti, are timeless. A hammock slung between two sturdy trees makes a lovely nook for guests to relax and read. l

Resene Blue Lagoon Ottoloom Brighton Organic Pestamel Emerald

Resene Envy Wallace Cotton Heath Throw

Resene Biscotti

Resene Double Biscotti

Bauhaus Racquet Lounge Chair

Leopold Hall Deauville Lounger

Colours available from Resene ColorShops www.resene.co.nz 0800 737 363 February/March 2017

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PINK DRINK OFFERING FOR BREAKFAST CAMPAIGN New Zealand’s 24 Starbucks stores will make a plink splash this May, Pink Ribbon Breakfast month, with the addition of a Black Forest Hot Chocolate to its menu for the month. Proceeds from sales of the raspberry whipped cream-topped beverage will go towards the NZ Breast Cancer Foundation’s lifesaving research programmes, and to supporting women with breast cancer.

“This is the first-time Starbucks has aligned with Pink Ribbon Breakfast, which is great news for us,” said Amy Louise Miller, corporate fundraising manager at the NZ Breast Cancer Foundation. “Their Black Forest Hot Chocolate is a great example of hospo finding a creative way to do some good for charity, that also happens to be very much in tune with their market and exciting for their customers. Miller said the diversity allowed in the Pink Ribbon Breakfast promotion has encouraged more cafes and restaurants to sign on each year. She’d like to see 300 independent cafes involved this year, up from 220, in 2016.

“It’s really up to the individual operator to figure out what works for them,” she said. “Whether it’s a one-off fundraising event, or a special Pink Ribbon dish or drink, or 50 cents from every coffee sold in May, we’re keen to hear all ideas, because the main thing is, you’re helping support a very important cause, the 3000 women diagnosed with breast cancer each year.”

The breast Cancer Foundation is delighted that Robert Harris and Sierra chains have both come on board again, for the fourth year running. Last year, Robert Harris’ percentage of all breakfasts sold added up to a generous $50,000 donation to the foundation.

Anyone interested in hosting a Pink Ribbon Breakfast this May, in support of a cause that is dear to the hearts of so many Kiwis, should visit www.pinkribbonbreakfast.co.nz. l

PORTFOLIO CONSOLIDATION William Grant & Sons has announced plans to consolidate the majority of its portfolio of spirits in New Zealand with leading independent beverage distributor Federal Merchants & Co. William Grant’s brands Glenfiddich, Grant’s and The Balvenie will move from Lion to Federal Merchants, joining Sailor Jerry, Tullamore D.E.W., Monkey Shoulder, Solerno and Hendrick’s, as Federal Merchants represent the majority of the William Grant’s brands in New Zealand.

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“After a fantastic partnership with Lion spanning over 30 years, the difficult decision was made to make a change as we pursue a new consolidation strategy. We thank Lion for this long and successful partnership,” said William Grant’s general manager Colin Rochester.

The distribution agreement will see Federal Merchants bolster its premium spirits portfolio, resulting in a more comprehensive service to clients and the trade.

Federal Merchants & Co will take over distribution of the William Grant brands from 1 May 2017. l

JOIN THE GOLD RUSH A buzz is running through the industry as a whole new kind of trade show is being organised.

Foodfirst’s trade show being held on the 25th March at the ASB showgrounds is already breaking records and setting new standards.

Called Goldrush, they are recreating at the show a Westcoast gold mining town, complete with street performers, actors and wild west style entertainment. But more than this, this show is turning the large venue food show format on its head. Instead of being an ‘eat fest’ for the public, with trade customers standing in line to talk to stand holders, this is strictly an invite only show for the trade.

Instead of charging the visitors to come to the show, Foodfirst are paying them to be there. The company are also giving away over $150,000 Foodfirst dollars to spend on products, gifts, food

and entertainment at the show, over and above all the free samples provided by the suppliers on their stands. Foodfirst are truly putting on a show that will wow everyone attending and keep the visitor’s partners busy and entertained while they talk to stand holders about business.

International suppliers will be there, some who have never visited the country before and Foodfirst are also working hard to bring to the show a range of suppliers who have bleeding edge technology and new and innovative products and services. Get in quick and book your free ticket at www.goldrush.woo. co/prospectors. The first 50 people who register will receive $100 of Foodfirst money that can be used at the show to purchase products, food and entertainment. To get your company a stand at the show visit www.goldrush.woo.co/gold. l

CROWNE PLAZA WELCOMES BODNAR Premier lakefront hotel, Crowne Plaza Queenstown has welcomed Catherine Bodnar to the position of Food and Beverage Services Manager. Bodnar has returned to the resort town where she previously obtained a Diploma in Hospitality Management at Queenstown Resort College. After working in the food and beverage sector at three IHG New Zealand properties, InterContinental Wellington, Crowne Plaza Auckland and Holiday Inn Auckland Airport, Bodnar is keen to hit the ground running.

“Coming back to Queenstown is like coming home for me,” said Bodnar. “I’m looking forward to working collaboratively with my team to drive results and deliver exceptional guest experiences. It’s

exciting to work in a location that’s on the map internationally for its wine products, food offerings and hospitality scene.”

Her new role sees her managing day-to-day food and beverage operations, banquets for the conference and incentive market, and overseeing a team of 20. l

www.ServiceIQ.org.nz

0800 863 693

Please call ServiceIQ now to find out how your hospitality business can go to the next level with one small step. With ServiceIQ it could even be free.

The difference comes down to three words and one simple and effective concept: on-job training.

It’s the difference between just doing the job and doing it brilliantly. So brilliantly in fact, that your customers come back more often, spend more, bring their friends and colleagues, write favourable reviews and recommend you to others.

Some people have a talent for service, but they still need to learn the right skills to do it well. The tricks of the service trade. The art of satisfying customers.

IT TAKES A LOT MORE THAN WEARING AN APRON, AND CARRYING A COFFEE, TO BE A WAITER.

TRAINED

THEY ARE

AREN’T BORN

WAITERS

MENTORS ANNOUNCED FOR YOUNG CHEFS Budding chefs can now apply to work with their idols as Ora King salmon confirms the three New Zealand chefs who are leading its 2017 mentoring programme. Applications are now open for The Ora King Next Generation mentoring programme which aims to nurture future stars of the culinary world. The unique industry initiative offers young chefs a rare opportunity to capitalise on the skills and experience of some of the country’s most established chefs. Darren Wright, Marc Soper, and Michael Meredith form this year’s chef mentor panel are committed to helping young chefs develop the essentials skills needed to progress in New Zealand’s fast-paced food service industry.

“If any young and ambitious chefs are looking to progress their career, I wouldn’t hesitate to recommend applying to take part in The Ora King Next Generation mentoring programme,” said Michael

Meredith. “It’s a fantastic opportunity to diversify their skill set, get some insights in some of the great kitchens in NZ, build upon their network and enjoy a completely new experience.” The programme is open to all chefs who have a passion to learn and develop.

Ideally applicants will have a couple of years’ commercial kitchen experience and are either Commis or Chef de Partie level. Applications will be considered on a case by case basis Darren Wright however, so promising individuals with less experience but who are highly ambitious will be considered.

Each applicant must have the consent of his or her head chef or employer to enter and must be available to participate in both stages of the programme. For more information visit www.orakingsalmon.co.nz/ nextgeneration. l

SILVER FERN FARMS WINNERS Chameleon Restaurant in Wellington has taken out the title of Premier Master of Fine Cuisine at the annual Silver Fern Farms Premier Selection Awards, held in Auckland. The restaurant also won awards for Best Beef Dish and Best Metropolitan restaurant. Chef de Cuisine at the Chameleon Restaurant InterContinental Wellington, Paul Limacher, impressed judges with his dish using Silver Fern Farms beef tenderloin, mushroom ragout, roast Parmesan gnocchi, button onion and asparagus.

Other Silver Fern Farms Premier Selection Awards winners were Daniel Hill who was runner-up to Premier Master of Fine Cuisine and also won Best Regional Restaurant, Geoff Ngan

for Best Lamb Dish, and Greg Piner for Best Venison Dish. Silver Fern Farms general manager marketing, Sharon Angus, said she was excited to see how chefs continued to innovate with our lamb, beef and venison this year.

“They have inspired our imagination with their creativity, ensuring the meat is the hero, but subtly enhancing with bursts of flavour through fresh herbs and spices. Generally, we see food trends beginning in foodservice and then they filter down to home cooks. Consumers are becoming more adventurous in their food choices, looking for unique flavours and taste sensations,” said Angus. The Silver Fern Farms Premier Selection Awards, now in their fourth

Come

together for

Support Pink Ribbon Breakfast this May Cafés and restaurants can now be a part of this popular campaign, and support the New Zealand Breast Cancer Foundation.

For more information visit pinkribbonbreakfast.co.nz or call 0800 902 732

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year, celebrate the artistry and creativity of New Zealand’s top red meat chefs by inviting them to create and original dish using a Silver Fern Farms cut of lamb, beef or venison. l

February/March 2017

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ARGENTINA GUEST COUNTRY AT SIAL CHINA 2017

HARBOURSIDE CLEAR SEASON FAVOURITE Royal Caribbean’s travelling corporate chef David Reihana was thoroughly impressed by Harbourside’s head chef Thomas Barta’s Ovation of the Seas inspired seafood platter with its outstanding presentation and ocean of flavours.

It has now been named this season’s must try dish for the international cruise line’s visitors to Auckland. To celebrate the arrival of the largest and most innovative cruise ship to visit New Zealand, cruise line Royal Caribbean International late last year invited Auckland’s waterfront restaurants to create and serve a dish inspired by Ovation of the Seas’ innovative cuisine and international flavours.

The megaliner’s 4,900 guests along with local connoisseurs were invited to try a meal at one of the six participating Auckland restaurants and rate it online. The competition was live during the ship’s three visits to Auckland, ending on the ship’s final visit on Waitangi Day. Ovation of the Seas has 18 dining experiences on board including Jamie’s Italian, Wonderland, Michael’s Genuine Pub and Royal Caribbean favourites like Chops Grille Steakhouse and Izumi Japanese. Cruise line Royal Caribbean invites restaurants in parti-cipating next cruise season, which starts from October 2017 onwards, to make contact at consult@dockstreet.co.nz. l

SIAL China has announced Argentina will be the Guest Country of Honour at this year’s exhibition, scheduled from May 17 to May 19 in Shanghai.

This announcement recognises the increased commercial exchange in agribusiness between China and Argentina. As the Country of Honour at SIAL, Argentina’s pavilions will cover more than 1200sqm showcasing products that will receive increased exposure to professional Chinese and international visitors, as SIAL China continues to expand and promote international collaboration and innovation.

Following two previous presidential visits, Argentina and China agreed to strengthen

the bilateral ties by signing several agreements to boost agricultural products trade.

As a result, consumers in China have benefited from a significant increase in the supply of Argentina’s outstanding quality foods and beverages. “We are delighted to announce Argentina as the Country of Honour at SIAL China 2017,” said Jim Liu, president of SIAL China.

“China is the second largest export market for Argentine agricultural products, and we witnessed strong interest in Argentine products at SIAL China last year.

Argentine producers will have an elevated platform to showcase their products to guests from China and the Asia-Pacific.” New to 2017, non-alcoholic and alcoholic beverages will be split into two sections, the Beverage Zone, and the Wine Zone, providing the opportunity to better showcase burgeoning markets, including Argentine Wines. l

Italian made lead free crystal from one of the world’s largest manufacturers.

Available in a large range of tumblers and stemware.

German made lead free crystal. Designed and manufactured for the hotel and restaurant industry, certified for over 1000 commercial dishwasher cycles.

Pricing to suit all budgets.

Distributed by

KERR COWAN LTD I M P O R T E R S & W H O L E S A L E R S S I N C E 19 3 6

www.kerrcowan.co.nz

Available through hospitality retailers nationwide.

Call us for your local contact on 0800 204 421 E XCLU S I V E N Z AG ENTS

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28/10/16 1:54 pm

STUDENTS HEAD SOUTH A top Picton hotel is snapping up NZMA hospitality and cookery students for internships and possible full-time permanent employment. CPG Hotels’ Picton Yacht Club welcomes a huge influx of guests over the busy summer months, and after attending the 2016 NZMA Careers Fair, CPG Hotels Group HR Manager Michelle Davies decided that offering NZMA students internships could be an ideal solution to her seasonal staffing shortages.

One cookery and two hospitality students have already headed south to take up the opportunity, with more expected to follow.

“The hospitality and cookery programmes NZMA runs are great, and the quality of students are high, so we are more than willing to take students on in Picton for internships during our busy months.

This could become a yearly reoccurrence,” said Davies. It’s a win-win opportunity, bringing benefits both to the hotel and NZMA students and graduates.

The added bonus is that CPG Hotels has nine properties ranging from backpackers, to motels, to hotels, all over New Zealand, including Auckland, Rotorua,

Wellington and Dunedin.

The acquisition of even more properties is in the pipeline. “If the students perform well during their internship in our Picton property, they can then be offered ongoing employment with the Group in another property.”

Roles up for grabs include commis chef, duty manager, bar team leader and several GSA’s (General Service Agents). Indian hospitality student Jaspreet Singh made a good impression on Michelle at the NZMA Careers Fair, and jumped at the chance to pursue his career outside of Auckland.

He’s currently living his dream working for a fast-growing hotel group and enjoying all that the picturesque South Island seaside town has to offer.

Picton is the gateway to the marine, forest and island attractions of the world-famous Marlborough Sounds, and the town itself is full of vibrant cafes, bars and galleries.

INTERNATIONAL QUALITY STANDARDS AT SERVICEIQ

Globally-recognised international standard ISO 90001:2015 has been awarded to ServiceIQ, the country’s industry training organisation (ITO) for the service sectors of tourism, hospitality, aviation, retail, travel and museums.

ServiceIQ is the only ITO to have been certified to ISO 9001, which recognises quality management system standards across all aspect of the business.

“This means that we have been assessed by Telarc, an independent agency, as having robust internal systems that align with internationally recognised standards,” said Dean

Minchington, ServiceIQ chief executive.

“ServiceIQ works with employers in some of the fastest-growing and most competitive sectors in the New Zealand economy including tourism, hospitality and retail as well as some of the most technically proficient and detailed, including aviation and museums.

We need to ensure that the employee upskilling and on-job training that they rely on us to deliver is high quality and fit-for-purpose.

Having international quality standards to match that world-class training is vital.” l

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APPLICAT ION CLOSE 12T S H MARCH 2 017

Marc Soper, Wharekauhau Country Estate, Featherston

Michael Meredith, Meredith’s, Auckland

Darren Wright, Chillingworth Road, Christchurch

H E R E ’S YO U R C H A N C E TO W O R K WITH NEW ZE AL AND’S TOP CHEF S Are you looking for an opportunity to advance your career as a chef?

Applications are now open for the Ōra King Next Generation Internship. This is an exciting opportunity for enthusiastic young chefs to develop the essential skills needed to progress in New Zealand’s dynamic and fast paced food industry.

For more details and to enter visit: orakingsalmon.co.nz/nextgeneration

February/March 2017

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MEET THE CHEF

MAXIME GNOJCZAK

B

orn and educated in France, chef Maxime Gnojczak worked throughout Europe before arriving in New Zealand in 2013, and has been living and working in Wellington ever since.

Gnojczak has won many accolades throughout his short time in New Zealand and has competed in several culinary competitions.

In 2016 he applied for the inaugural Ora King Next Generation Mentoring Programme, where he was placed under the tutelage of chef Darren Johnson at MASU restaurant in Auckland.

“I was looking for my next challenge when my head chef Chetan told me about the programme and that it was worth giving it a go,” said Gnojczak. “Working alongside Darren was an awesome experience he is a great chef and an enthusiastic teacher.”

On the first day, he learned about and tasted all of the different miso, soy sauce and dashi that MASU use. “I tried around two dozen dishes that I had never even heard of before.”

In addition to learning about the history of Japanese cuisine and Darren’s work experience

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in Japan, Gnojczak learned how to temper rice, a new skill and discovery for him. “I knew you tempered chocolate but not rice. I also mastered a new and unique technique to scale whole fish. Cutting the scales off was a technique Darren had learned in Japan and this is how it is done at MASU. It takes a lot of practice, but I enjoyed this new skill and the opportunity to show it off when I met up with the other NextGen chefs during a demonstration Darren did to them and their mentors.”

Alongside this, Gnojczak also had the opportunity to participate and contribute to the new MASU menu tasting.

Having worked with chef Chetan Pengam at One80 Restaurant in Wellington for three years, Gnojczak has now taken up a new opportunity at Shepherd restaurant with chef Shepherd Elliott. “The idea behind Shepherd is to offer the unexpected, push the boundaries of food further and learn as much as we can. It is a long process and we are all taking it a step at a time with a new team and new kitchen.” Gnojczak is currently running the ‘hot’ section, however he is doing a bit of everything and working closely with the kitchen team.

Inspiration for Gnojczak comes from a lot of different subjects, including his memories of growing up with his Italian Grandmother playing in her kitchen and in the vegetable patch. “My Mediterranean background has a large influence on my food and cooking style.

But I’m also inspired by my surroundings, I love to let life bring new stuff to me. One of my latest Ora King dishes has been completely inspired from my weekly run through the native bush on Mount Victoria.”

Goals for the future include to keep learning and pushing himself in his work, as well as opening his own establishment.

“If I were to give young chefs advice about applying for the NextGen programme this year, it would be go for it! I had the chance to see and learn new things, I was exposed to parts of the industry I wouldn’t have otherwise had the

opportunity to see, and of course, I got to meet a lot of great people from the industry. It also forced me to push myself further.”

With education being a key issue in challenges that are facing young chefs in New Zealand, Gnojczak believes finding the right catering school or the perfect apprenticeship is essential as this will condition the foundation of a candidate’s cooking and catering knowledge. “I am more than happy to help young apprentices or work experience chefs that I have met through One80 or Shepherd, to achieve big things. And I believe there are big things happening here in New Zealand in regards to food.”

Last year, Gnojczak took the silver medal for Chef of the Capital at Wellington’s Culinary Fare, during the time he was working at One80.

“Chetan is always encouraging his team to go further and push themselves. He did motivate me to enter a lot of competitions.

“To create my menu, I first chose my favourite ingredients from the Wellington region. Then I considered my favourite techniques, finally it was just a matter of blending them together. After my week spent with Darren at MASU, there was no question about what my first course would be – Ora King Tataki and pumpkin textures.”

For now, Gnojczak will continue to learn and challenge himself at Shepherd and there is a lot going on with many exciting projects in the pipeline. l

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LOUIS BOUILLOT Grande Reserve Brut Louis Bouillot was founded in 1877 in Nuits-Saint-Georges, a little village nestled the heart of the Côte d’Or by Jean Bouillot. A wine and spirits merchant, Bouillot was one of the few in his day to specialise in Crémant de Bourgogne.

This wine is aged for 24 months, far past the legal requirement of nine months, to ensure that the lees impart the maximum aromas and finesse to the wine.

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CLIFFHANGER Riesling Mosel

Eden Valley has been home to Yalumba and its Shiraz since 1849. Taking the name from Yalumba’s oldest surviving centennial Shiraz vineyard, and grapes from a handful of its most loved vineyards, Triangle Block pays testament to this history. This wine is all dark and brooding fruits. It is a dense wine with briar and dark forest fruits like dark mulberries and blackberries. Best paired with sage and rosemary crusted lamb with redcurrant sauce and a watercress salad.

Cliffhanger Riesling is grown in the slate vineyards of the Mosel valley. Due to the cooler climate, the Mosel region benefits from a very extended ripening period to form fruit pronounced and unique wines.

This wine is fresh and lively on the nose, with hints of ripe peaches and pear, and exotic fruits. Its taste is elegant, refreshingly light, and the low alcohol is great, the sweetness is integrated almost dry in finish.

Paired perfectly with Asian cuisine and pasta with mushrooms.

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ALPHA DOMUS The Foxmoth Merlot 2014

MISHA’S VINEYARD The Soloist 2016 Pinot Rosé

Medium to full bodied, this wine has dark red plums, chocolate, blackberry and savoury tones on the palate. French oak imparts spice and vanilla. Soft supple tannins and a lingering finish make this an excellent food wine. A versatile food wine ideally suited to red meat dishes and those casual pizza and pasta dinners.

The Soloist is an intense lifted nose of crushed strawberries, blackcurrants and a hint of aniseed. This dry style Rosé balances vibrant summer fruits on the palate with an everlasting finish. The style of this wine is an ideal aperitif wine but also works well with antipasto, salads, light pasta dishes as well as raw or lightly cooked seafood. It matches a range of white meats and is perfect for summer barbeque food.

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GUNN ESTATE Reserve Marlborough Pinot Noir 2016

SILENI ESTATES Limited Edition Sparkling The new Art Deco Sparkling from Sileni Estates recognises the history of Hawke’s Bay and Napier’s reputation around the world as a capital of Art Deco design. The unique package design has been developed by BD Creative, inspired

by Napier’s art deco architecture.

The 2017 Art Deco Sparkling has lively bubbles, aromatic stone fruit and pear flavours and is a beautifully balanced acidity. It is a perfect aperitif, with savoury canapes or summer salads.

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YALUMBA TRIANGLE BLOCK Shiraz Viognier 2013

Gunn Estate have celebrated their latest success with the release off the 2016 Gunn Estate Reserve Marlborough Pinot Noir. The notes of dark cherry, chocolate and vanilla merge with elements of mushroom, sage and hazelnut for an excellent finish. It is a perfect match with lamb and beef dishes, to enhance the richness of the flavours.

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PINK BY DESIGN Rose 2016 Pink by desiGN crushes the finest New Zealand Pinot Noir grapes and leaving them on their skins to give a cheeky blush. Th GN Rosé is beautifully pink in the glass and wafts aromas of raspberry, strawberry, lime zest and melons. The full-bodied palate delivers all this and more.

It’s fresh, lively and impeccably balanced. A perfect foil for your charcoal grilled chicken and pork, serve with a leafy green salad and piquant zingy dressing. “My rosé brings all the boys to the yard,” said chief winemaker and tv personality Graham Norton.

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KARVEN

INK GIN

By combining Eastern European tradition with contemporary New Zealand style, we have created an intriguingly unique and elegant grain Starka vodka rested in American oak barrels infused with Manuka honey and local botanicals. Karven was born with the passion to create great tasting botanical led spirits using local and native ingredients. Handcrafted pure New Zealand spirits. www.karven. co.nz, stephen@karven.co.nz

Australia’s first luxury premium dry gin, handcrafted and pot distilled in small batches with organic botanicals in the Northern Rivers of New South Wales. The curious floral ink, traditionally used in cuisine as a herbal infusion and in Ayurveda, is pH sensitive, changing colour to a soft pink when mixed with tonic water, lemon or lime juice. It adds a subtle astringency that leaves the palate crisp and clean.

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beer & cider

8 WIRED BREWING

8 Wired Brewing is inspired by the legendary Kiwi can-do mentality and craft brewers who have challenged the masses and shown us that beer is no longer ‘just beer’.

Since the team began contract brewing at Renaissance in Blenheim in 2009, they have followed the lead of the pioneers of new techniques and flavours to brew beers that are unique, have soul and are packed with flavour.

8 Wired Brewing beers are inspired by and utilise old world traditions, with a modern, new world influence and are also host to what they believe to be the largest barrel ageing brew programme in the Southern Hemisphere.

In 2011, the company received the highest brewing honour awarded in New Zealand when named Champion Brewery at the Brewers Guild Awards and in the past four years have also been featured on the peer reviewed Ratebeer.com list of ‘100 best brewers in the world’, as the only Southern Hemisphere brewery. All of this from the little brewery in Warkworth, north of Auckland, where the team really push the boundaries with beers of all shades and flavours in an effort to keep things fresh, innovative and never, ever boring.

For more information contact Craig on 09 553 2181 or craig@8wired.co.nz.

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BEHEMOTH BREWING

Behemoth Brewing was born out of a passion for hops, malts, and just generally great beer. Their signa-chur beer, Chur (Pale Ale), is named after the common kiwi slang to reflect its base of punch New Zealand hops and tropical fruit notes. But, the fun doesn’t stop there, with another of Behemoth’s creations entitled, ‘Murica, (and entering the scene with a tagline of ‘if you don’t love hops the terrorists win’) you know you’re going to smile as soon as you drink it. Living up to its name, this beer is packed with aggressively American hops that treat your tastebuds to a bouquet of stone fruits and pine. But, this fast-growing company has a few more tricks up its sleeve with being the first company in NZ to release cans with the innovative rip-lid. Perfect for picnics, the beach, and sporting events, this new can design eliminates the need for a glass while still enabling you to enjoy the fresh hoppy scent as you sip. While ‘bigger tasting beers’ is Behemoth’s motto, they also present decedent seasonals, such as their recent Triple Chocolate, which won People’s Choice at Beervana 2016, to please all palates.

For more information contact Andrew Childs on 022 645 4098 or email Andrew@behemothbrewing.co.nz.

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HOP FEDERATION

Creators of bloody good beer. This has always been the focus for Simon Nicholas since the creation of Hop Federation Brewery. Weird and wacky he is not, preferring to make bloody good beer that tastes great for people to enjoy every day. The story behind the creation of Hop Federation is an easy one to relate, moving from the hustle and bustle of the city to the idyllic countryside, turning a long developed passion into a livelihood and having fun along the way. It was a difficult decision for Simon and wife Nicki to make, in 2013 they settled in the idyllic village of Riwaka, just outside Nelson, opened their brewery doors to the world and haven’t regretted a moment since. Producing eight beers for their core range and a few seasonal beers throughout the year, allows them to trial new hop varieties and recipes on their locals before producing on a larger scale. The Red IPA has been their signature beer since the beginning, with tantalising passionfruit aromas giving way to a delightful and unexpected combination of berries, tart ruby grapefruit and a comforting toasty malt on the palate, rounded off with a satisfying, sustained finish. Simply delicious.

For more information, please contact Nicki at info@hopfederation.co.nz.

FORBIDDEN CIDER CO

The team at Forbidden Cider Co is destined to serve tastebuds by bringing traditionally made cider with modern twists to the market. Designed to enrich the senses and delight the palate, the brand prides itself on producing traditionally tasting ciders made from 100 percent New Zealand apples sourced from its own orchard which they press at a sedentary rate to get every last drop of juice from this ancient, most sacred of fruits. The outcome is a cider that is not only tasty and clean but has no added sugars. All cider fermenting and bottling happens in our boutique cidery in Warkworth, Auckland. Special editions are released each season that challenge the traditional boundaries of cider.

The current range includes Simply Apple Cider, Lady Pink Cider, Hopzilla, Lucifer’s Revenge (with chilli), Choczilla, and Waggle Dance (a light cider with honey). For more information and to find out more contact alan@forbidden. co.nz or call 021 773 855.

PAYNTER’S CIDER

The Paynter’s have been growing apples in New Zealand since 1862 and now run some 700 hectares of fruit trees in Hawkes Bay. In a world of sickly sweet industrial ciders, plied liberally to 18-year-old girls and your mother-in-law, Paynter’s Cider is a refreshing alternative. Every apple they crush is grown by them and no sugar has ever been added to their apple ciders. Paynter’s Cider is authentic craft cider, a true expression of fermented apple juice. Paynter’s Cider has three small plots of bittersweet cider and other heritage apples, with names like Sweet Alford, Broxwood Foxwhelp and Worcester Pearnmain. If your taste buds are disappointed by the mainstream offer, try a Paynter’s Cider.

Contact their distributor Quench Collective on 0800 946 326 or email sales@quenchcollective.co.nz.

t h n e e vines e w t e b

A

s the first grapes were planted in Marlborough in 1975, Allan Scott could have only dreamed that 43 years later his eponymous brand would be highly regarded in New Zealand’s competitive wine industry.

After deciding to settle there in 1973 with his wife Catherine, Allan took a job with Montana working in their new vineyards and in 1980 he was head-hunted by Corbans to oversee the establishment of their Marlborough vineyards where he soon became their senior viticultural manager. Allan and Catherine purchased a block of land in 1975 and began contract growing, shortly after emerging as independent winegrowers. To this day Allan remembers it well. “We were one of a small number who made up the first wave of the independents,” he said.

Since that day, there have been many changes and the winery has evolved to keep up with and ahead of the ever-changing demands of the market.

Today, Allan’s daughters Victoria and Sara and his son Josh all work in the business across various roles. Josh is chief winemaker and takes responsibility for the variety of wines the winery produces. “I have always been around this industry,” said Josh. “Mum and Dad had completely different paths before starting the winery with Mum being a nurse and Dad a shearer, but this has always been the industry I have worked in, and I absolutely love it. We have 35 employees in our team, so we are quite big for a small business! We have a very talented group of staff from all different backgrounds coming together with a shared passion for good wine.”

The winery produces four main varietals, and along with the core range of Allan Scott Estate Wines, there is a single-vineyard selection of prestige wines which uses the best grapes and careful cellaring to produce a limited volume of Sauvignon Blanc, Chardonnay, Riesling and Pinot Noir, with names like Hounds and Wallops to depict their origin. In 1999, the winery also released a Methode Traditionelle range that now includes five bubbles, all of which are produced on site, and the most recent addition to the family holdings is their Scott Base Vineyard in Central Otago.

“We produce 50 percent more Sauvignon Blanc than other producers in the area,” said Josh. “We often dabble in other varietals but we always go back to the classic four. Most of the land is within five kilometres of the winery so we are really lucky.”

Wines from Allan Scott are extremely drinkable with that being one of the priorities to the team. “We want our customers to enjoy our wines and to try as many different varietals as possible. I would describe our wines as oldschool Marlborough with clean lines.”

Over the years, the winery and its wines have received many accolades but for the team it’s the feedback from customers and friends that are the most treasured. “We consistently win gold, silver and bronze, although we know it is going to be a particularly good year when Mum likes the wine!

We love to hear what people think of our wine as it helps us to continually innovate and improve.”

When it comes to his approach to wine, Josh believes enjoyment must come first. “We think it is absolutely key to enjoy every step of the winemaking process. It is also really important for us that our staff want to come to work every day, so we strive to provide an environment that is fun, ambitious and supportive.”

Being a family business, everyone is involved in the winemaking process, even the grandchildren at times, with extra care taken for every bottle that has the Scott name to it.

“I love all aspects of the job, from driving the tractors and pruning the trees right through to travelling and exploring the world. We recently got back from Tokyo where we visited a number of bars and restaurants that stock our wines, and

it was an absolute blast. It’s exciting to see the Allan Scott Family Winemakers name being so well-received by international markets.”

Sustainability is another key initiative at Allan Scott Wines, as they are always thinking about the future and the generations to come. “We want to make sure that we don’t do anything to harm the land or the grapes that would have negative consequences down the track. Our next project is actually solar power, and I am really into renewable energy.”

During his training, Josh spent some time in France and looks forward to future trips to South America. “I think their wines are quite similar to New Zealand’s so it would be great to see how things are done over there.”

Last year was a great season for Allan Scott Wines, everything flowed together nicely and according to Josh was rare to get both great quantity and quality of grapes. “Even Dad said that it was the best year yet, and he has been around for every harvest!”

Allan and Cathy’s entrepreneurial spirit transformed the winery from its humble beginnings to where it is today, and with the help from the rest of the family and the team at Allan Scott Wineries, the future is in very capable hands. If he was to offer one piece of advice, Josh remembers what his Dad once said, “At the end of the day, we are just farmers” and to not get too carried away. l

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PERSONALISED SERVICE Kathryn Officer Association President, Bed & Breakfast Association NEW ZEALAND www.bandbassociation.co.nz

Is it a new trend or is it simply a return to the good old days – when personalised service was the norm?

Whilst Airbnb has certainly raised awareness of the bed and breakfast style of accommodation being an option, it is interesting to read the latest research offering advice on future trends for the accommodation sector. It’s all about the need to personalise the service and how the larger accommodation providers can do this.

For the B&B sector – this is nothing new. It is simply what we do and we do it particularly well. Personalised service is what staying at B&B properties is all about. It is about the opportunity to stay with local people, to meet the locals and get all the local insights.

Travellers, weary from a day of sight-seeing can expect to arrive at their B&B accommodation to a warm welcome by gracious and hospitable hosts offering refreshments along with all those other familiar home comforts.

Some of us will remember what it was like walking into

a shop years ago and having the store owner remember our names. Didn’t it make you feel so good?

Imagine how it feels to return to your B&B after a day of sightseeing to be welcomed by hosts who not only remember your name but also ask, with interest, what you did and where you’ve been and whether you enjoyed yourselves. B&B owners actually take the time to stop what they are doing and show interest in their guests.

Remember what it was like to walk down the street and say hello to strangers and feel safe in doing so? This is what it is like when you stay at a B&B. Not only do you mix and mingle with the owners, but you are also introduced to other guests and quite possibly you’ll have a chance to socialise with them or at the very least you will enjoy chatting to them at the breakfast table. As a B&B host myself, I like nothing better than to listen to my guests swapping their travel stories.

So is it really a future trend? Or is it simply a step back in time to a gentler era,

where people had courtesy and manners, actually looked people in the eye, shook hands and introduced themselves to strangers and offered help.

The art of polite conversation whether between guests breakfasting together or the owner and guest just chatting is the norm at your kiwi B&B. Staying in a B&B epitomises personalised service; whether it’s the conversation, the sharing of stories with lots of laughter, the genuine hospitality, and the feeling of being welcomed like friends and family.

This summer I have been heartened to hear from my international guests how much they have enjoyed staying in B&Bs all around New Zealand. They love the genuine friendliness of the Kiwi hosts and they leave New Zealand with the knowledge that B&Bs are generally of a very high standard.

They go back home and tell all their friends about the wonderful personalised service Kiwi B&B hosts give their guests. l

WHEN IS 150% RATES INCREASE OKAY,

never.

Rachael Shadbolt, GM Accommodation, Partnerships and Communication, AccommodationNZ, part of Hospitality New Zealand

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By all accounts tourism has enjoyed huge growth in the last couple of years with latest numbers saying that almost 3.5 million visitors came to our shores year end December 2016 pumping over $10 billion into the local economy.

Subsequently this has seen nice growth in occupancy and room rates across some, but not all, regions of the country. A particular stand out performer is Auckland with average occupancy in hotels, year end 2016, of 86% and an average daily rate of around $183, up almost $20 on the year before.

But it is only in the last 2-3 years that hotels have enjoyed these rates of growth. Prior to that it had been a long slow climb, often having to take the ‘one step forward and two steps back’ approach dependent on what was going on globally and domestically.

Alongside the often misinterpreted ‘aren’t the hotels doing well’ conversation comes the same conversation around tourism.

Inevitably the question around who should therefore pay for local infrastructure to cope with the influx of visitors also comes up.

We all know that many sectors of the economy benefit from visitors, the commercial accommodation sector being just one of them.

Which is why Hospitality New Zealand is so alarmed by the Auckland Council’s very narrow and blunt proposal to introduce a targeted rate on only the commercial accommodation sector to help fund its visitor promotion activities.

Some quick calculations based on the proposed rate of $0.01394584 on a property’s Capital Value suggests that a CBD Hotel with a CV of $50 million is looking at a targeted rate of around $697,000 over and above its general rate. For some, the targeted rate is actually higher than their general rate to the extent that some properties are facing a 150% rates increase.

For smaller operators, like motels, these proposed rates are

sitting in the region of $21,000 to $67,000 dependent on their location. Rates increases of this magnitude could mean some moteliers will literally no longer be able to make ends meet, let alone draw a wage from the business.

The Auckland Council, asserts that the above arguments are moot, as the targeted rate can simply be passed on to the visitor.

But we all know it’s not that easy and hiking your rate up 4-5%, which is what it will take to cover the new rate, is not something the sector does easily or without some careful number crunching.

Heck, if it was that easy, they would have done it a long time ago and it would be the operators enjoying the fruits of their labours.

Hospitality New Zealand is currently working with its Auckland accommodation members on submissions for the Annual Plan, for further information or to see how you can be part of the conversation.

Email nsc@hospitalitynz.org.nz or call 0800 500 503. l

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CALL OR EMAIL FOR A FREE SAMPLE TODAY PH: 0800 423 626 INFO@EMMAJANES.CO.NZ WWW.EMMAJANES.CO.NZ 32

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