Hotel Magazine | February/March 2020

$

10.95

February/MARCH 2020 • Vol. 6 No. 2

February/MARCH 2020

1

0800 77 333 7 | speedqueen.co.nz

editor’snote Often we collect data for collection sake and don’t utilise the data for improvements in offerings from beds to food. Accommodating the needs of children is often an after-thought but it can be a make or break if you are marketing your establishment as “family-friendly”.

FAMILY - FRIENDLY MEANS MORE THAN JUST BEDS From the moment they first walk in the door the needs of the children should be allowed for, from the ease of check-in for harrassed parents who have perhaps had a long journey and the kids are tired to family-friendly restaurants and childfriendly minibar options and entertainment. On booking perhaps send an email asking if the family have any special needs such as a booster seat, cot, or a personalised minibar.

Safety is always the first priority. Are the cabinets lockable? Does the pull out bed or cot meet New Zealand safety standards? Have you offered an alcohol-free minibar? Do you offer high chairs or booster seats for use in the room?

Sometimes it is easier for the parents to order room service, so make it easy for them to feed a child who requires a booster seat or highchair.

There are great children’s entertainment channels on TV, Netflix and Sky, but what about providing the ocean sounds or “shush” noise option for a much younger child. Add technology to the rooms to cater to infants as well as young children.

For a kids menu for the under 10’s, keep it simple. No truffle oils, no garnishes. Nothing added, but do take time with the presentation, even children love to have the meal look great on the plate. Look at portion control, cutlery options and types of straws, for example, metal straws are not good for young children, pasta or paper straws are better.

A gift for the guest is always well received, but parents particularly feel good if their child has a gift from the hotel, a stuffed animal or a sippy

cup (make sure that these gifts adhere to safety standards). Eager to please even the smallest of travellers, many hotels offer stuffed animals, colouring books, crayons, rubber ducks for tub time, and more. A games room or libraries stocked with board games for older children is also a good idea. For those traveling with a baby – offering nappies, bottle warmers and a change-table in the room can make all the difference.

Family-friendly means more than having three beds in a room, it’s about making sure that you truly care about providing the best holiday that a family can have. One that’s home away from home with all the things that make life easy when travelling with kids. There’s nothing worse than having to read in the bathroom after you’ve put the baby to bed, or not being able to go to the bathroom because there is no low-level lighting.

For the owner or operator, it’s all about the return visit. Make the parents an advocate of your hotel or motel by making sure that you take care of the smallest but most powerful voice.

thenumbers

2

New Zealander’s on cruise ship test positive for Covid-19 They remain in Japan for treatment.

EDITOR: Caitlan Mitchell, caitlan@reviewmags.com CONTENT MANAGER: Caroline Boe, caroline@reviewmags.com

Caitlan Mitchell, Editor, caitlan@reviewmags.com

Tour bus operators jobless as Covid-19 impact hits New Zealand tourism industry.

36

The 36th America’s Cup is being hosted in Auckland 2021.

EDITORIAL TEAM: Sophie Procter, sophie@reviewmags.com SENIOR DESIGNER: Raymund Sarmiento, raymund@reviewmags.com GRAPHIC DESIGNER: Debby Wei, debby@reviewmags.com

ISSN 2423-1193 Hotel is published bi-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 2019.

Review Publishing Co Ltd. Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland. PO Box 37140, Parnell, Auckland. Tel (09) 304 0142 or Fax (09) 377 2794

Supports:

4

hotelmagazine.co.nz

100% OWNED

8 MARCH Auckland Vegan Food Festival 2020, Auckland 26-27 MARCH ICTH 2020: Tourism and Hospitality Conference, Tokyo 28-29 MARCH Go Green Expo, Auckland 10 APRIL Good Friday 12 APRIL Easter Sunday

25 APRIL ANZAC Day

100% owned CHAIRMAN: Peter Mitchell, peter@reviewmags.com PUBLISHER: Tania Walters, tania@reviewmags.com ADMINISTRATION MANAGER: Kieran Mitchell, kieran@reviewmags.com EDITORIAL DIRECTOR: Sarah Mitchell, sarah@reviewmags.com

5–6 MARCH ICIHEM 2020: International Hospitality and Event Management Conference, Rome

13 APRIL Easter Monday

1600 300

Rooms across 13 hotels opening across the country.

1-3 MARCH Restaurants Canada Show, Canada

27–29 APRIL Shanghai Hospitality Design & Supplies Expo, China 10 MAY Mother’s Day 14-15 MAY ICTSH 2020: Tourism Sciences and Hospitality Conference, Paris 16-19 MAY National Restaurant Association Show, Chicago 30 MAY Sacramento Vegan Food Festival – Spring Edition 2020, California 21 JUNE Fine Food New Zealand 2020, Auckland 1 JUNE Queen’s Birthday 13-16 JULY FHA – Food and Beverage and ProWine Asia, Singapore 30 JULY – 2 AUGUST The Food Show, Auckland

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

By Slumberzone

WORLD’S FINEST POCKET SPRING TECHNOLOGY

Copper coated alloy of titanium and steel.

CONTACT US NOW FOR SPECIAL HOTEL MAG PRICES

Ph: +64 9 277 4557 Mob: +64 224124444 Email: commercial@slumberzone.co.nz Web: www.slumberzone.co.nz February/MARCH 2020

5

news

NO-BEARDS POLICY ‘DISCRIMINATORY’ A New Zealander working in the UK has won an employment tribunal after being refused employment due to a “no-beards” policy. Raman Sethi moved to London from the Bay of Plenty with the hope of finding employment in the hospitality industry through a recruitment agency, but was told that he would not be able to work at Claridges, one of London’s top five-star hotels, due to their anti-facial hair policy.

Sethi, who is Sikh, informed the

THE COCOON The industry is changing, your guests are more than ever aware of how their choices impact the environment, and as such are digging deeper into how seriously hotels are taking their sustainability commitment. New Zealand hoteliers agree that a stronger focus on sustainability is essential to advancing their business.

Sustainability is a journey and as industry leaders, Astro Hospitality understands the pressures Kiwi hoteliers face to make socially and environmentally responsible changes in order to advance business in the industry and meet the needs of conscientious travellers.

This lead to Astro Hospitality launching The Cocoon in their popular Auckland-based hotel showroom. The leading-edge space is solely focused on ‘Protecting, Evolving, and Beautifying’ a sustainable future. This unique showroom was developed with the vision to create an industry masterpiece encompassing only sustainable or future-focused pieces. The passionate team surrounding The Cocoon travelled the globe to find and source the latest trends and sustainable innovations perfect for hoteliers.

Each piece found in The Cocoon

has a story behind it; from the wall coverings to the bedding to the appliances.

Astro Hospitality believe it is their responsibility as market leaders to provide inspiration and ideas to New Zealand hoteliers on a sustainable journey that don’t compromise on providing superior guest experiences.

“We looked at everything in a guest room,” explained Reuben Beatson, managing director of Astro Hospitality. “To see how we could produce alternatives that are more environmentally responsible from wall coverings and furniture – right down to the finest details such as coat hangers, glassware, artwork to name a few.”

If you are serious about sustainability and want to make a difference, the team at The Cocoon invite you to visit and experience the showroom for yourself. The Cocoon was designed to inspire you with what is possible when creating sustainable guest experiences, even if you can make one small change in your hotel it is worth a visit. To visit The Cocoon or for more information, email reuben@astro.net.nz or call 0800 466 966. l

PROGRESS DOWN SOUTH

agency he would be unable to shave his beard for religious reasons, but the agency never consulted Claridges to determine whether a religious exemption could be made.

After taking legal action, an employment tribunal award Sethi $14,000 in compensation. He has since moved back to Whakatane where he owns a grocery store, and though he does not expect to see any of the money, he was glad to have shone a light on discrimination. l

The construction of Invercargill’s new hotel, The Langlands, is underway, with the piling and foundation work having begun in early January.

The hotel is located on the corner of Dee and Don Streets, and will feature conference facilities, a function space, and bars and eateries at ground level.

The seven-storey, $40 million development is set to transform Invercargill’s CBD, and is being constructed by Leighs Construction, an experienced outfit when it comes to hotel construction. l

QUEENSTOWN TO WELCOME FIRST MOXY HOTEL

Marriott International will launch the first Moxy-branded hotel in New Zealand in Frankton Flats, Queenstown, in 2022.

The 176-room hotel targeting the millennial market will feature

a minimalist, multifunctional design scheme, keyless rooms with smartphone entry, a digital video wall with Instagram posts, and numerous grab-and-go dining options at the ‘Moxy Kitchen & Pick-Ups’, as well as a library, living area for relaxation, a gym, free Wi-Fi, and events and meeting spaces. The hotel is being developed by Queenstown Central Ltd and follows in the wake of signings for Moxy hotels in Melbourne and Perth. Currently, 46 Moxy hotels are in operation worldwide. l

GUEST NIGHTS FLATLINE The hotel industry’s occupancy rates are expected to flatline this year as a lack of new major events impacts the sector.

Last year, Tourism Industry Aotearoa’s 190 member hotels had an average occupancy rate of 79 percent, the same as in 2018.

TIA chief executive Chris Roberts argued the figures confirmed that the recent growth in international visitors had ended.

“No growth in hotel income will eventually impact on employment and reinvestment,” said Roberts.

6

hotelmagazine.co.nz

100% OWNED

“The challenge will be compounded by new hotels that are due to open around the country, with more than 1200 new rooms expected to become available in Auckland alone by the end of 2020.”

The region covering Taupo, Hawke’s Bay, and Gisborne was the only area to record a small 2 percent rise, with Auckland hotels reporting their lowest occupancy rates in five years. Just over half of all hotel guests were New Zealanders.

Across the sector, three-star hotels were the only star band to record

occupancy growth. Major overseas markets including the USA, UK, Australia, and Japan all increased their share of hotel guest nights compared to 2018, whilst China was also static.

Roberts cited a lack of major events as one cause, with no significant international events taking place since the Lions Tour.

In 2021, New Zealand will host the America’s Cup and APEC but the impact of these events is expected to be marginal in regional New Zealand. l

GUEST SELECT Now in over

Motels and counting...

That’s right, over 891 Motels and Hotels in New Zealand have embraced Guest Select. What is Guest Select? It’s a Sky decoder in every room with access to over 50 channels, it brings Kiwis the most amazing experience and we know your guests will love it too. And now you will receive High Definition, SoHo and SoHo 2 at no additional cost.

How Guest Select could benefit your business · · · ·

Show the channels your guests are used to watching at home Increase guest satisfaction Create a competitive advantage Generate repeat business and improve occupancy levels

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 skybusiness.co.nz and let your guests enjoy the fantastic mix of sport, movies, news and entertainment channels.

ACCO Y•

ION•I AT

O MM D

DUSTR N

2019 MEMBER

February/MARCH 2020

7

worldnews

FHA 2020 INDUSTRY EVENT RESCHEDULED

SMART PRICING SOLUTIONS

FHA-Food & Beverage and ProWine Asia (Singapore), originally scheduled for 31 March – 3 April 2020, will be postponed to a later date due to global travel concerns and the spill-over effects on the food and beverage industry in light of the latest developments regarding the COVID-19 situation.

As announced on 5 February 2020, FHA-HoReCa has been rescheduled to 13-16 July 2020 at the Singapore Expo.

Margaret Heng, Executive Director, Singapore Hotel Association, said. “We appreciate and fully support Informa Markets’ decision to postpone

FHA-HoReCa, a major event for our members and the hospitality sector. We have been monitoring the novel coronavirus situation in the region and the impact on the industry, and know the decision was made with the industry’s interest at heart. We will definitely continue our support and participation in the event in July.”

Informa Markets have said that its sole focus remains to deliver the FHA events of enhanced quality and ensure that participants are able to meet and source from quality global suppliers in a safe environment. l

A new pricing solutions company specifically targeting smaller hotels has secured a first round of external funding.

RoomPriceGenie CEO and co-founder Ari Andricopoulos realised in 2017 that his father, a B&B manager, was struggling to manage his prices. “The larger hotels around him were cheaper than him during the off-season and he was often almost empty,” said Andricopoulos.

“But then by autumn, he was already sold out for the festival days next summer. There was simply no solution for him in the market.” Alongside

co-founders Jörg Siegel, COO, and Marvin Speh, CTO, Andricopoulos developed a unique approach to pricing analysis for smaller hotels, with a focus on affordability, transparency, and simplicity. In a recent study, RoomPriceGenie identified that a random set of clients increased their revenue by over 20 percent using the service. “We think that small hotels make up the charm of each destination. We want to maintain this charm by helping those hotels to keep up with the big players in the market when it comes to pricing,” said Siegel. l

AIRBNB BANS ‘PARTY HOUSES’ Airbnb has announced it will ban ‘party houses’ following a mass shooting at a California home rented through the company, which left five people dead.

Brian Chesky, CEO AIRBNB

8

hotelmagazine.co.nz

100% OWNED

Three people died at the house in Orinda, California, near San Francisco, and two more died later in hospital. It was reported that the house was booked ostensibly for a small group, before being publicised on Instagram as the venue for a Halloween party which drew a crowd of more than 100 people. The host did not authorise the party, according to Airbnb.

CEO Brian Chesky tweeted that the company would be taking steps to combat unauthorised parties and get rid of abusive host and guest conduct.

“What happened on Thursday night in Orinda, CA was horrible,” he said. “I feel for the families and neighbors impacted by this tragedy - we are working to support them.”

Chesky outlined a three-part plan to tackle the problem, starting by expanding manual screening of high-risk reservations flagged by Airbnb’s risk detection software. “Second, we are creating a dedicated ‘party house’ rapid response team,” Chesky tweeted. “Third, we are taking immediate action against users who violate these enhanced guest policies, including removal.” All those who died were under 30, and police have not yet identified any suspects. “We must do better, and we will,” Chesky concluded. “This is unacceptable.” l

worldnews

THE STATE OF PLAY IN OTAS

STAAH has published its annual list of OTAs that have helped drive the highest room nights to accommodation providers around the world in 2019.

Whilst Booking.com lead the pack, Agoda, Expedia, Traveloka, and GoMMT, along with Direct bookings via STAAH’s booking engine, were not far behind. Airbnb also made an entry in the

top ten online channels in the UK, New Zealand, and Australia. STAAH’s suite of hotel technology solutions helped over 10,000 partners across more than 90 countries in 2019 witness multi-fold growth and generate higher revenues.

Based on total room nights processed via STAAH’s cloud-based channel management and booking

engine in 2019, the company’s annual top ten roundup included custom lists particular to key tourist markets around the world.

New Zealand’s backpacker demographic shone through, with budget accommodation OTAs Hostelworld and Agoda coming in fourth and fifth place respectively in Aotearoa. l

SHAMA EXPANDS BANGKOK PRESENCE

Already a fast-expanding Asia-Pacific serviced apartments brand, Shama Serviced Apartments by ONYX Hospitality Group is doubling its presence in Bangkok by adding Phrom Phong and Yen Akat to its portfolio in 2020. The two new properties – Shama Sukhumvit 39 Bangkok and Shama Yen Akat Bangkok – will complement the existing Shama Sukhumvit Bangkok in Ploenchit and Shama Lakeview Asoke Bangkok.

“We are excited to welcome the new decade with the expansion of Shama to four prime locations across the Thai capital - Ploenchit, Asoke, Phrom Phong and Yen Akat, said Douglas Martell, president and CEO of ONYX Hospitality Group.

“This follows an exciting 2019 where we opened our second Shama property in Hangzhou, relaunched Shama Lakeview Asoke and Amari Pattaya following extensive refurbishments, and signed our first hotel in Japan with Amari Niseko. As we enhance our presence across the Asia-Pacific region, we are equally committed to

expanding our reach within Thailand where we are headquartered.”

Developed by Walton Asset Limited and managed by ONYX Hospitality Group, Shama Sukhumvit 39 Bangkok is a short stroll from the EM District, comprising the Emporium and Emquartier shopping malls, Samitivej Hospital, numerous international schools, and Soi Thonglor, best known for its fine cuisine, buzzy bars, and hip coffee shops.

Shama Yen Akat Bangkok, developed by SP Plus Property Company Ltd, is scheduled to open in September 2020 with 136 units, welcoming both short and extended stay guests. The property will offer a restaurant, gym, and a rooftop pool terrace with barbeque pit.

A prime residential enclave of lower Sathorn, Yen Akat has been widely referred to as one of the city’s most liveable neighbourhoods with diverse eating options from street food and coffee bars to trendy cocktail lounges and award-winning restaurants.

The property is located next to The Market Place Nanglinchee community mall and is a short stroll to the Central Rama 3 shopping complex.

Shama is a leading and award-winning provider of premium serviced apartments, with a portfolio of 11 properties in China, Hong Kong, and Thailand.

Upcoming Shama openings are anticipated in Johor, Malyasia and additional locations within mainland China.

Shama was named ‘Best Serviced Apartment Operator of Asia’ for the 7th time at the AHF Asia Hotel Awards in 2019. It was also named ‘Best Serviced Apartment Operator’ at the Hong Kong Business High Flyers Awards 2018.

Based in Bangkok, ONYX Hospitality Group has a growing regional portfolio of 50 operating properties across three core brands in eight markets. The group has a development pipeline of 25 new properties in markets such as China, Malaysia, and Laos, and has set a target of having 99 hotels open by 2024. l

February/MARCH 2020

9

design&furniture

ART YOU BEING SERVED?

Each of Accor’s Art Series hotels is designed to not only showcase the work of a contemporary Australian artist, but to offer a multifaced art-inspired experience for guests, complete with dedicated art channels, libraries, tours, and utensils on supply.

Located in the hottest art and cultural hubs, each hotel takes design inspiration from its namesake artist, and, alongside the Adnate in Perth, Art Series hotels can currently be found in Melbourne, Brisbane, and Adelaide.

THE CHEN Set in Box Hill just outside Melbourne’s vibrant CBD, The Chen celebrates the Australian abstract artist Zhong Chen. This luxury boutique hotel hosts a myriad of features, including 100 openplan suites with in-room art libraries, a state-ofthe-art gymnasium, and a heated rooftop pool and sundeck overlooking the city skyline. The guest experience is further complemented with the recent opening of the Golden Lily Chinese Restaurant. l

THE CULLEN

This boutique hotel is daring, unique, bold, and brash, just like the artist who lent it his name, the late Adam Cullen. It features fully equipped kitchenettes, two exciting restaurants, and a gymnasium. And with Smart Cars and Lekker Bicycles on hand to hire, guests have numerous options to explore the local Prahran neighbourhood of inner Melbourne.

Born in Sydney in 1965, Cullen first gained recognition in the art world when he chained a decomposing pig’s head to his ankle for two weeks. Cullen was associated with the grunge art movement in the early nineties, and exhibited alongside artists such as Tony Schwensen, Mikala Dwyer, and Nike Saavas. He won the Archibald Prize in 2000 with a portrait of actor David Wenham.

The Cullen opened in 2009 and remains an ongoing tribute to the artist’s work, who died at home in the Blue Mountains in 2012. l

10

hotelmagazine.co.nz

100% OWNED

design&furniture

THE JOHNSON Set in Spring Hill on the doorstep of Brisbane’s CBD, The Johnson hotel takes its design cues from celebrated Australian abstract artist Michael Johnson. This luxury boutique hotel features 96 self-contained suites, a large penthouse, and a 50-metre pool with sundeck, plus conference and events facilities. An onsite restaurant and bar, Tumbling Stone, further compliments the guest experience, alongside Johnson artworks throughout the building.

Born in Sydney, Johnson created minimal works which were characterised by large areas of flat, solid colour, producing unbroken surfaces with no emphasis on gesture or brushstroke. His purpose was to eliminate recognisable imagery in favour of abstraction, and build a unique fusion between architecture, sculpture, and painting. l

THE WATSON

Overlooking the majestic Adelaide Hills from the affluent Walkerville neighbourhood, The Watson is inspired by the legendary, late Indigenous artist Yannima Pirkarli Tommy Watson.

The hotel is decorated throughout with Watson originals and prints, and large communal spaces are enriched by splashes of desert colour. Resident café, Local Grind, ensures guests are never knowingly under-caffeinated before they hit the straights and explore everything Adelaide has to offer. One of Australia’s great Aboriginal artists,

Watson’s lyrical paintings are a poetic and abstract reimagining of his native county, which borders Western Australia, South Australia, and the Northern Territory. A Pitjantjatjara man, Watson travelled widely through the desert leading a seminomadic existence.

“Our paintings are our memories for the future relatives,” Watson once said. “If they come into the centre, they can see the canvasses that their parents or grandparents did, so they can think about their history.” l February/MARCH 2020

11

design&furniture

SPRAY IT DON’T SAY IT

Accor’s latest Art Series hotel, the Adnate, opened its doors in October last year in Perth, Western Australia. The hotel is decorated throughout with original works

by Australian street artist Matt Adnate, but it’s the monumental 25-storey mural decorating its external wall which has captured the world’s attention. Showcasing an indigenous Noongar man, an Indian woman, and a Mediterranean woman in traditional Greek attire, the artwork was designed to pay homage to the cultural history of Perth, according to Adnate.

“Some people were like, ‘You should have painted Shane Warne up there’, but I think we have enough of that kind of stuff in the form of statues throughout the city,” Adnate told Hotel Magazine.

“I wanted to do something that was paying homage to other communities.”

Adnate started out as a graffiti artist. Drawn to the countercultural movement and its illicit activities as a teenager, he eventually moved away from spray-painting ‘tags’ and began developing his portraiture skills, retaining the large scale and urban surfaces of the graffiti medium.

“It just kept getting bigger and bigger. I got tired of my portraits getting tagged over at ground level, so I thought I’d try painting them up high to get rid of that.” Soon, Adnate’s artworks had leapt from one or two storeys to three, four, or five storeys. Last year, he completed a 20-storey mural in his hometown of Melbourne, his largest until the Adnate Art Series.

As well as years of practice, Adnate has developed his own techniques to help him pull off these giant artworks. By digitally overlaying his planned image onto a photo of the wall, he is able to create markings on the physical wall corresponding to key elements of the finished piece, allowing him to preserve proportions and keep track of the picture – important when your painting is hundreds of times bigger than you are.

Adnate was quick to praise Accor, who first pitched the idea of a hotel themed around his work last year, for their sincerity and understanding when it came to collaborating on the project.

“They pretty much said ‘Yes’ to everything I put to them,” he said. “And I mean everything, not just the artwork. I was like, ‘Maybe we could do tags in the rooms, or tags in the showers,’ and they were like, ‘Yeah! Let’s do it!’”

Works by renowned British artist Banksy routinely sell for millions of dollars, and the Adnate hotel is yet another clear indication of the

12

hotelmagazine.co.nz

100% OWNED

arrival of street art into the mainstream. Graffiti artists like Adnate who plied their trade on street corners for the last few decades are now coming of age, and branching out into new territories with their art.

“In terms of commercialising a counterculture, for me, there is a nod to my old graffiti history in the hotel, but I think that ultimately what the hotel showcases is my portraiture, and for me that goes far beyond graffiti,” Adnate mused. “I still use the same techniques, but in terms of the substance of the artwork, it’s not graffiti anymore.”

Alongside the maturing artists is, of course, a maturing consumer base, made up increasingly of millennials and Gen-Z who view street art in a radically different light from their parents and grandparents. Adnate said that twenty or even ten years ago, a street art-themed hotel would not have been possible. “But I think now things have changed. I think maybe the younger generations are now the people staying in these hotels, so they appreciate this kind of art more.”

Since laying down his spray cans in Perth, Adnate had planned to take an extended break, travelling home to Melbourne to spend time with his young family. But the prodigious artist did not rest for long, working on a number of smaller projects for European and American galleries.

As he spoke to Hotel Magazine, he was staying in, and seeing, the Adnate Perth for the first time since leaving, when it was still a construction site.

Both enamoured and perplexed by the end result, he clearly had not let the scale of the hotel go to his head.

“It does blow me away sometimes. Just the little things – there’s a coaster next to my bed that’s got a quote from me on it. To wake up to that, and to turn on the TV and see pictures of me, it’s really bizarre,” he laughed. “If you go to select a channel, you can see my face in the corner. So that’s pretty funny, definitely.” l

design&furniture

QUALITY, EXPERIENCE, EXPERTISE With decades of experience in providing ambient and feature lighting, Eunice Taylor Ltd is one of New Zealand’s oldest lighting companies. Founded in 1925, Eunice Taylor Ltd collaborates with architects, interior designers, and specifiers to manufacture and supply bespoke commercial and exclusive designer lighting to hotels throughout Australasia, from motels and multi-room hotels to

SCANDI VIBES

Through exacting standards and meticulous attention to detail, Danske Møbler has gained a reputation over the decades for manufacturing furniture and interior joinery of unrivalled quality and craftsmanship for the commercial market.

boutique hotels and lodges.

The company’s extensive ranges of lamps and lampshades include both New Zealandmade and imported designer lighting. A team of experienced artisans with more than 50 years’ service at Eunice Taylor between them ensures each bespoke lampshade is handmade with attention paid to the smallest detail. For all hotel

projects, both new-builds and refurbishments, lamps and lampshades for bedside tables, desks, floor lamps, ceiling pendants and wall sconces are either made to specifications supplied or procured from trusted suppliers and customised to the client’s requirements. For more information, contact sales@eunicetaylor.co.nz or visit www. eunicetaylor.co.nz. l

With a team of over 65 highly skilled tradesmen working in woodwork and upholstery factories in Auckland, Danske Møbler has the capability to fully customise to suit your specifications, regardless of how big or small the project may be.

From the boardroom to the restaurant to the

hotel suite, Danske Møbler can offer suggestions and advice on the materials to use and will source them, at very cost competitive prices, via an extensive network of quality suppliers. Their ability to source and supply unusual timbers and upholstery fabrics is a specialty. For more information, visit www.danskemobler.nz. l

February/MARCH 2020

13

realestate

THE COUNTY HOTEL The County Hotel is one of the region’s most iconic and well-known boutique five star accommodation providers and eateries.

Comprising 18 beautifully appointed and spacious guest rooms, one of the City’s most popular restaurants offering some of the best al la carte restaurants and outdoor alfresco dining options in the City together with the charismatic Churchill Bar & Basement Cellar; offering a wonderful space for events and functions.

Originally constructed in 1909 for the Hawke’s Bay County as an office building, the Property was initially transformed to a hotel and eatery in 1993 and then meticulously refurbished and expanded to a 5-star boutique accommodation offering/ lodging facility and fine dining restaurant and conferencing venue by the current owners in 2002.

Danny Blair | Colliers T: +64 9 358 9896 | M: +64 21 826 496 | E: danny.blair@colliers.com

The general Hotel layout is as follows: Basement: function room with associated ammenities Ground Floor: Corner bar, restaurant, main reception & lobby, manager’s accommodation (2 bedroom with ensuite), laundry, kitchen.

First Floor: central lobby with library and business facility, eleven bedroom suites Second Floor: seven bedroom suites.

The Property is being offered with vacant possession of current management, allowing the new owners to further improve returns based on strong agricultural, forestry and a strengthening tourism market. l

Wayne Keene | Director T: +64 9 369 1102 | M: +64 21 666 991 | E: wayne@resortbrokers.co.nz

RUSSELL COTTAGES Situated on 16 Chapel Street, Russell, Resort Brokers have been appointed the sole agent for the sale of Russell Cottages.

This sale includes eight stand-alone three and four bedroom cottages, all of which is just a short 260 metre walk from the waterfront. Become the predominant owner of this portfolio and have your own Manager’s Cottage with three bedrooms and an adjoining reception. This wonderful resortstyle setting also features a good sized in-ground swimming pool and separate spa. The BBQ & Pool house is conveniently located central to the entire complex. The building is well equipped for guests’ convenience including a microwave, ice machine, cups, plates, cutlery, and condiments. This space is also perfect for meetings or a small conference.

These unique cottages were built between 20002003 and commands a large area on the corner of Chapel and Beresford Street. You will find yourself in the heart of the tranquil historic town of Russell, known as the birthplace of the Treaty of Waitangi.

Each cottage is unit titled and zoned for residential (9D), which allows for a mixture of short term traveller accommodation and permanent services. The complex is also on a flat site with an excellent sense of arrival with the feel of a private street running through the resort.

This is an opportunity to take over nine freehold unit titles of the complex, including the manager’s cottage with adjoining reception. For more information regarding the Russell Cottages, contact Resort Brokers : Wayne Keene +64 21 666991 Kamal Sharma +64 22 0515 782

Resort Brokers Limited, mreinz Licensed under the REAA 2008 14

hotelmagazine.co.nz

100% OWNED

colourtrending

Mid-Century MODERN Resene Raindance

Vintage BMF Candlestick Holders, Mr Bigglesworthy

T

racing its roots back to the post-war period, the mid-century modern design movement prioritised clean simplicity and an integration with nature. Epitomised by the glassy, open homes of Palm Springs, California, the style has seemingly never gone out of fashion, and remains of central importance in the modern designer’s palette.

Glossy, well-crafted, and sculptural, the Vintage ‘Wavy’ Candlestick Holders by German metal ware company BMF will add a touch of glamour to any dining table or countertop. Based on the Model S22 candle holder by Werner Stoff, this variation features a more organic, curvaceous form, complementing a cool colour scheme such as Resene Raindance.

Offering a dash of old school charm alongside a wealth of storage space, the Baxter buffet will sit proudly in any hotel room. The curved buffet includes dual cupboards and three drawers down the centre. Its warm hue, close to Resene Barnstorm, comes from the hardwearing Poplar timber used in its construction. Extending a hotel room beyond mere functionality, the Venetian Lights series by the artistic duo behind Arte Mani Studios is an experimental collection combining

colours, textures, light, and form through geometric and organic compositions. Made from a 100 percent natural medium of Italian Mineral lime plaster from Veneto, these pieces will compliment any mid-century aesthetic, especially with a hue like Resene Cleopatra.

More often than not, it’s the little touches that can really transform a space. Opt for the Vintage Z Barstool from Target Furniture if you’re after a stool with personality. With clean sculptural lines and a built-in footrest, the stool offers practicality alongside its sleek design, with a padded seat in a tone like Resene Moccasin.

A perfect example of the simple but modern cleanliness achievable with a mid-century modern approach, Nood’s Semi Circle Vase will stand out from any display with its blocky, abstract contours.

Its shadowy hue, reminiscent of Resene Nero, would offset perfectly the Nelson Triple Bubble Lamp Fixture, which adds a touch of softness and luminosity to interiors. This particular fixture allows the combination of three different Bubble Lamps, creating a charming installation of pendant lights with a glow similar to Resene Quarter Spanish White, and is based on the original Bubble Lamps designed in 1952. l

Resene Quarter Spanish White

Nelson Triple Bubble Lamp Fixture, Herman Miller From karakter

Resene Nero

Semi Circle Vase, Nood

Resene Moccasin

Vintage Z Barstoll, Target

Resene Cleopatra Resene Barnstorm Venetian Lights, Arte Mani from Mid Century Swag

Colours available from Resene ColorShops

Baxter Buffet, Freedom

www.resene.co.nz 0800 737 363

February/MARCH 2020

15

Want your product featured? Contact sarah@reviewmags.com

ON THE ROCKS

Roku is a premium Japanese craft gin created by the House of Suntory in Osaka, Japan.

Built in 1919, the Osaka distillery uses four different distillation methods to extract the best and purest flavours to create a truly unique gin. Inside every bottle of Roku, six Japanese botanicals of the highest quality are brought together: Sansho pepper, Sencha tea, Yuzu peel, Sakura leaf, Gyokuro tea, and Sakura flower.

This balance of ingredients is a testimony to Japan’s renowned craftsmanship, employing traditional and modern techniques in its creation.

Available at liquor stores for $54.99.

DAIRY-FREE GOODNESS

Deliciously nutty, seductively creamy and silky-smooth, Hemptation is the perfect choice for a daily plant-based milk alternative.

Made from nature’s most nutrient-dense seed, Hemptation is packed full of goodness, providing the perfect balance of omega fatty acids including GLA, known for its anti-inflammatory properties. Containing all essential amino acids, Hemptation makes for an easily digestible complete protein, and is a great source of vitamins and minerals, including calcium and magnesium.

Hemptation is also one of the only plant-based dairy alternatives that won’t curdle in hot drinks, making it the perfect choice for your next flat white or latte.

Made in New Zealand from local and imported ingredients, Hemptation is free from artificial ingredients and preservatives.

To order 5 litre Hemptation Barista boxes or indicate interest in 450ml bottles (available end of January 2020) email sales@hempfarm.co.nz, call 075601020, or visit www.hempfarm.co.nz.

TASTY AND NUTRITIOUS

The Larder Project believes that healthy and nutritious food should always taste great.

That’s why it developed its bread mixes using the finest selection of ingredients that are free from gluten, dairy and grains, yet packed full of nutrition and flavour.

Blended and packaged in New Zealand, all of the ingredients in its mixes are used to nourish our bodies, supporting optimum function and a healthy lifestyle.

Ready to bake in under 5 minutes, The Larder Project Bread Mixes are easy to prepare and offer incredible versatility. Craft your bread mix into a range of delicious gluten-free delicacies including buns, baguettes, flatbread, crostini and more.

For more inspiration, take a look at The Larder Project’s recipe ideas at www. thelarderproject.co.nz.

Select from four divine flavours; Walnut & Pumpkin Seed, Sesame & Linseed, Date & Walnut, and Sunflower Seed & Raisin, each now available in bulk 5.4kg mixes. Freshly baked loaves of bread made in house every day are the perfect nutrient-dense, yet incredibly delicious addition to your café or restaurant menu that you can be sure everyone will enjoy. Equally delicious fresh or toasted and topped with avocado, poached eggs, nut-butters, or French toast style. For a free sample of a Larder Project Bread Mix email info@venerdi.co.nz, call 09 813 5481, or visit www.thelarderproject.co.nz.

SLEEK VIBES

The Merano’s innovative design consists of two axially intersecting moulded pieces of plywood, guaranteeing a very high level of comfort whilst maintaining a sleek and modern aesthetic. Thanks to the production technology used, this remarkably light chair does not contain any screws or metal pieces.

The Merano is available in a variety of finishes, including four varieties of beech, two varieties of oak, and American Walnut.For more information, visit www.statementid.co.nz.

16

hotelmagazine.co.nz

100% OWNED

A SMART FINNISH

Ferm Living’s Pujo is a minimalistic wall-mounted coat rack featuring a slim metal bar that can be used with hangers and hooks.

The geometrical appearance of Pujo coat rack is perfected with a wooden ball on the top. The coat rack goes well together with all types of storage furniture as well as other members of the Pujo range.

Finnish for mugwort, Pujo was inspired by Nordic nature and designed by Studio Finna from Finland. www.fermliving.com.

FAREWELL SUGAR, HELLO FINERY

Finery vodka soda cocktails are for discerning, sociable grown-ups who appreciate good food and interesting company. Each is made with a purist dedication to craft and exacting standards, from honest ingredients, such as seven-times-distilled sugar cane vodka, sparkling water and considered blends of fruits, teas and botanicals.

Perfect to sip or session, each one is vegan friendly (except Ginger, Green Tea and Honey) and free from sugar, carbs, and gluten. Created with a light touch, and unpasteurised, to capture the taste of every delicious natural element in all its glory. The sum of all these great parts is Finery – a deliciously clean, subtle and thoroughly refreshing vodka cocktail. Ready to enjoy. And impossible to resist.

Flavours include sublime Vanilla & Elderflower, bittersweet Grapefruit, Cucumber & Mint, uplifting Ginger, Green Tea, Honey, Mint & Lemon and bracing Lemon, Lime & Black Tea. For more information visit www.finerycocktails.co.nz.

STYLE CLICK

MADE IN ITALY

The Blues dining chair by Bonaldo of Italy is a fabulous option for any contemporary space.

The airy and welcoming silhouette features circle cut outs on the seat and an opening between the seat and back for eye-catching elements. With a slightly curved back and angled legs, the seat is not only aesthetically pleasing but comfortable and supportive as well.

The Blues chair looks lovely in composition with a wide variety of tables and interiors. Made in Italy with incredible craftsmanship, Blues dining chair is stackable and sustainable outdoors. For more information, visit www.collage.co.nz.

The CLICK Dining chair won the 2016 German Design award for its innovative, stylish and practical design; simple, honest, ergonomic, and beautiful in its repetition around the table.

CLICK Dining chairs are available with or without armrests and in a range of six great colours. CLICK is made from intelligently designed polypropylene lamellas, combined with double powder-coated grey metal and armrests in oiled bamboo. The lamellas are carefully sculptured to achieve exactly the right strength, resilience and flex, and are replaceable, allowing the colours to be mixed and changed whenever you like.

A UV additive is incorporated within the polypropylene lamellas, not sprayed on, so it won’t wear off. All HOUE Danish outdoor dining chairs are stackable and made from weatherproof materials perfect for outdoor use.

For more information and trade pricing email drew@danishfurniture.nz.

THE NEED FOR SPEED

BEDSIDE BEAUTY

The Cilindro bedside table is a beautiful addition to any bedroom space. Finished in grey washed oak with a matt black glass top, it is a perfect balance of two complimenting materials.

Its round shape adds a fun geometric element to the bedroom, while the brushed oak adds a sense of luxury.

For more information, visit www.collage.co.nz.

KEA COOKIES

Whether they’ve been pounding the pavement, pounding the boardroom table or pounding the tracks to see New Zealand’s native mountain parrot your guests will enjoy relaxing with a delicious Kea Cookies and a soothing beverage.

With a large range of gluten, wheat, dairy and egg free and organic cookies that are suitable for vegans, Kea Cookies meets most dietary requirements. Available in convenient twinpacks your guests will fly into great tasting Kea Cookies. Contact Kea Cookies at info@ keacookies.co.nz or phone (09) 5270556.

For the younger thrill-seekers, the first-ever McLaren 720S ‘Ride-On’ mini car builds on the earlier McLaren P1TM children’s model with even greater McLaren authenticity.

Perfect entertainment and amenity for the smallest of guests.Recently voted World Performance Car 2019 by the World Car of the Year jury, the 720S is now available for the younger generation of supercar fans.

An ideal left-field addition to your hotel’s outdoor offerings, the new officially licensed ‘Ride-On’ follows 2016’s launch of McLaren’s first children’s electric car, the McLaren P1TM ‘Ride-On’.The mini car is powered by an electric motor operated by a working accelerator pedal with added engine sounds.

The ‘engine’ operates with a key, but can also be controlled by remote control, providing a degree of automotive autonomy as well as supervisor control.A brake function –with brake light – and a dashboard display screen that gives key information will help to allay any toddlers’ range-anxiety.

The screen also houses the infotainment system, with buttons for different functions on the dashboard. When not whizzing around the nursery, the youngest of all McLaren drivers can take time out to listen to music or watch a short movie by plugging a USB or SD card into the sockets provided.

A selection of popular songs for six-yearolds is pre-loaded into the system.

The McLaren 720S ‘Ride-On’ is available in New Zealand at www.minicars.nz.

February/MARCH 2020

17

laundry&linen

LAUNDRY AND BEYOND LET NATURE DO THE WORK NZYME is New Zealand’s leading manufacture of eco-friendly cleaners.

They use world leading technology to produce highly effective products that are completely safe for people and the planet. With the world at a tipping point, NZYME have recognised the detrimental effect that harmful chemical run offs are having on our environment. NZYME aim to disrupt this process by introducing biodegradable cleaning alternatives for domestic and industrial use.

How do enzymes work? Enzymes activate and energise good bacteria that consume bad bacteria and/or contaminants at the microbial level. They eat protein and organic matter by feeding and turning the contaminants into water, salts, and CO2 (carbon dioxide). Enzymes cut the bonds (tubes) that attach atoms together that make up molecules. If the tubes that attach the atoms are cut, the molecule will no longer exist in its initial state.

Whenever there is a concern with bacteria, residue chemical cleaners, especially disinfectants do not perform as advertised. All chemical claims are made from inside a controlled laboratory environment – not in the real world where it really counts. Real world situations are significantly different than an incubator inside a laboratory

where most validation tests are performed. Our environmental conditions can change in an instant – while the testing laboratory maintains controlled for weeks which typically does not reflect the reality for day to day applications.

Procured by nature NZYME products contain plant-based enzymes combined with natural surfactants and scents. Enzymatic cleaners are powerful and scientifically proven to enhance the cleaning process, resolving problematic issues that harsh chemical cleaners can’t budge, like biofilm that protects harmful bacteria and is the leading cause of strong odours. At NZYME they are passionate about saving the environment and proud to represent a range of products that are truly nature’s own.

For more information, visit www.nzyme.co.nz. l

NO PEST IS A PROBLEM FOR US Ant & Bed Bug Specialists, Flies, German Cockroaches, Rodents, Customised Pest Management Systems tailored for your needs

WE TREAT ALL PESTS

Contact us today for a free quote

WWW.SMASHD.CO.NZ Phone: 09 390 6445 Email: smashdempests@gmail.com

18

hotelmagazine.co.nz

100% OWNED

LET NATURE DO THE WORK www.nzyme.co.nz

ELS New Zealand are a leading supplier of Commercial Laundry Solutions.

Most sustainable solutions deliver the greatest long term water and energy savings.

Outstanding productivity to wash and dry more laundry in less time.

Best user experience through healthier and safer ergonomic design.

Real-time solutions monitor the status and performance from anywhere.

Durability and trouble-free operation. 30,000 cycles for heavy loads.

For more information contact us on 09 274 9324, sales@elsnz.co.nz or www.elsnz.co.nz

February/MARCH 2020

19

laundry&linen

ARE YOU LITERALLY POURING MONEY DOWN THE DRAIN? A hotel can save about 30 to 40 percent in laundry costs by bringing laundry in-house, according to Matt Fogarty, National Sales Manager at Speed Queen. “We can prove it” he confidently asserts. “But the biggest barrier to bringing laundry back in-house is a paradox – it is true but doesn’t have to be.” When laundries get old and the dust has settled, operational efficiency can sometimes decrease.

20

hotelmagazine.co.nz

100% OWNED

“But that is so easily managed that the benefits of in-house laundry exceed out-sourcing by a mile,” said Fogarty, pointing out that doing laundry in-house also provides much greater quality control and faster turnaround of linen.

Fogarty went on to say that older laundries lose efficiencies for several different reasons. Is the equipment still operating correctly? Are new machines needed or can throughput be improved by making operational changes?

“Every hotel operator should ask themselves ‘is my laundry or service delivering what it was intended to do?’” said Fogarty.

In one particular instance, Speed Queen was asked to assess a hotel’s dated laundry system.

Instead of recommending buying an entirely new range of equipment, the team instead suggested that the hotel make some operational changes that would improve their efficiency and bring the running costs down dramatically. The hotel was pleasantly surprised at the advice which ultimately reduced its running costs and minimalised its capital expenditure.

“A big part of what we do is provide a free audit service,” said Fogarty.

This audit includes things like assessing equipment, the volume of linens going through, and the amount of staff involved. If any of these factors are out of line, the laundry will not be operating at full efficiency. l

20

minutes

with

MARIO SANDULESCU Kamana Lakehouse General Manager

Born in Bucharest, Romania, Mario Sandulescu made his first move abroad at the age of 25 with The Ritz-Carlton Grand Cayman. After further stops in Singapore and Puerto Rico, Sandulescu eventually made it to the shores of New Zealand with InterContinental Wellington.

W

ith a love of drawing and interest in maths and physics, Sandulescu originally dreamed of becoming an architect. “But something along the way changed and I started dreaming of traveling the world. I wasn’t sure how I was going to achieve that, but the dream was powerful.”

Powerful enough to move him towards the realm of hotels and international travel.

Sandulescu described his first job, a morning server at the InterContinental Bucharest, as a “rite of passage” where breakfast shifts were challenging for a newbie, not to mention the 4:30am wake up time. However, Sandulescu loved every bit of it. “I enjoyed the camaraderie within the team and meeting people from all backgrounds and cultures.”

After starting at the InterContinental Bucharest at the age of 19, Sandulescu moved from Concierge and front desk before advancing to Duty Manager and finally Guest Relations and Club Lounge Manager. “It was a great environment that promoted personal growth.”

And that personal growth has been an important core element of what Sandulescu has been able to achieve at Kamana Lakehouse in Queenstown. Located high above Lake Whakatipu the elegant Kamana Lakehouse opened in late 2018 following a multi-million-dollar brand development by owners Coherent Hotel Limited.

“I am immensely proud of the leadership team I have built at Kamana Lakehouse over the last two years,” admitted Sanduescu, “I am at home at Kamana with my new adopted Kiwi family, in a place we created, cherish and strive to improve every day.”

Sandulescu achieved the General Managers role at Kamana Lakehouse at a remarkable age, under 35 years old, but with his impressive resume, which has included more than ten years in highend hotels from Europe to the Caribbean to The United States, it was easy to see why. Not only was Sandulescu able to adapt to each of his new surroundings, he thrived, immersing himself in order to understand and appreciate the people of a country and their unique culture. “I am so grateful to have lived in some of the most amazing spots around the world.”

Over the span of his career Sandulescu noted that the fundamentals of hospitality itself have not changed, but technology has. “During my front desk years we used dot matrix printers (you may need to google what those are) and an audit took four hours, now an audit takes 15 minutes.” Sandulescu is a big fan of technology and feels lucky to have implemented some great solutions that have reduced waste, improved guest communication and service, and have had a positive impact on the workload of his teams. “I advocate for constant change.”

His favourite aspect of his day-to-day work?

That one is never done learning. “There is always something new, no days are the same and I love helping develop the ones around me while doing what I love.” And if the days ever do get too stressful there is always Yoga. “I’ve incorporated meditation in my daily life for the past year and it has been, without exaggeration, an eye-opening experience.”

Perhaps it is this practiced mindfulness that has helped enable Sandulescu to become the centred, and highly capable, young hotel star he is today. l

Here is always something new, no days are the same and I love helping develop the ones around me while doing what I love.

February/MARCH 2020

21

in conversation with

ARI ANDRCOPOULOS CEO, RoomPriceGenie

In this increasingly automated age, hoteliers need all the help they can get to remain competitive, and nowhere is this truer than in their pricing strategies.

RISING STAR

KYLIE SHAW Corporate Sales Manager, Heritage Hotels & Resorts

A Canadian national, Kylie Shaw grew up in Toronto, but has since called an astonishing number of countries around the world home. Aged 16, she moved with her family to Dubai to support her father, an airline pilot, and she credits the move with igniting her passion for the travel and tourism sectors.

22

hotelmagazine.co.nz

100% OWNED

Dynamic pricing has long been integral to the operations of large hotels, which use complicated algorithms to generate prices in response to numerous variables, including seasonal occupancy rates and room availability.

Historically, small and independent accommodation providers have had to operate without access to such strategic advantages, due to the sheer amount of data-processing involved.

Without the money, time, and expertise required, smaller hotels are often left by the wayside, unable to provide the kinds of marginal price variations that lead to bookings, and ultimately revenue, in a competitive market. Ari Andricopoulos is the CEO and co-founder of RoomPriceGenie, a software company aimed at providing smaller hotels with the edge they need. A PhD-level financial mathematician, he spent 15 years developing trading algorithms for hedge funds, before deciding to put his skills towards something else. He found inspiration close to home.

“My father moved from London with his partner to the Isle of Wight to open the Grange B&B in 2004,” Andricopoulos explained. “I realised the larger hotels around him were cheaper than him during the off-season and he was often almost empty. But then by autumn, he was already sold out for the festival days the following summer.”

Working with co-founders Marvin Speh, COO, and Joerg Siegel, CTO, Andricopoulos developed RoomPriceGenie to assist his father and other small hotel owners like him with their revenue management. “There was nothing available to help him, and this was something I could definitely help with. So, I thought, why not try it out?”

Working with hotels, RoomPriceGenie set up the system with occupancy rates and seasonal price fluctuations in mind, as well as an awareness of competitors.

“The price then moves around using knowledge of how the hotels with the most information are doing,” Andricopoulos explained. “So if there is a large hotel that knows that things are getting busier and moves its prices up, yours will move up too.

If things are quiet and everyone is moving prices down, so will you.”

The second part of the algorithm relates to occupancy – if a hotel has only one room left to sell, then it just needs to find one buyer, meaning it could potentially charge more than if 20 rooms are vacant. These kind of dynamic calculations, standard fare for large hotel chains, have previously been tricky for small hotels to perform year-round.

So far, despite only launching in early 2019, the company has secured a first round of external funding, led by Wingman Ventures, and surpassed the 100-client mark. It’s been quite the ride for the small team, which includes founding partners Marvin Speh, COO, and Joerg Siegel, CTO. But Andricopoulos is confident that their product, combined with their approach to business, is already yielding results, with average revenue improvements of 20 percent.

“I think that our small success so far can be attributed to a real drive to always improve, combined with really closely listening to feedback from both customers and senior revenue managers,” he said. “We have something of a mission to help independent hotels – we think our customers know how much we care, so we are like a team together. We try to help them, and they help us too.” l

“I still tell my father to this day that I feel so lucky that he literally opened up the world to me,” Shaw told Hotel Magazine. “I always wanted to incorporate some travel with some tourism, and I was drawn to the like-minded people that you meet in this industry.”

Since then, Shaw has lived in London, France, Croatia, and in Canada’s mountainous west, where she pursued her lifelong twin passions of skiing and snowboarding. In fact, it was these very pursuits that first brought her to New Zealand in 2007, chasing the powder.

“I had my ski instructor certification, so I would arrive at the border in New Zealand and get my visa the very same day, because there was such a shortage,” Shaw explained. “As soon as I arrived here, I just loved it – there are so many similarities between Canada and New Zealand, I think, whether it’s the mountains, the people, or the culture.”

After many years spent in perpetual winter, moving back and forth between Canada and New Zealand, Shaw decided to seek out a more permanent working environment, and joined Heritage Queenstown as a reservations team member in 2016.

She was quickly poached by Hermitage Mount Cook, a hotel she had worked for some years before, and took up a position as a sales executive before the opportunity to rejoin the Heritage family presented itself in Auckland last year.

Shaw was initially employed as a conference sales executive in early 2019, but in October she was promoted to her current position of corporate sales manager.

“A lot of people have said, ‘Kylie, you’re doing

it the wrong way, moving from Queenstown to Auckland!’ But I love Auckland, there’s always something going on. Plus, being able to work up here in our national office and having the opportunity to represent all our Heritage properties nationwide was a real attraction for moving up here.” Of course, relocating to the big city has not been without its learning curves, not least of which has been negotiating Tamaki Makarau’s bustling highways and, at least in comparison to Queenstown, proliferation of traffic lights. But the move for Shaw represents the next step in a career path that has exposed her to more of the world than most.

“I followed the snow for so long, but I came to realise that I couldn’t just keep up that jet-setting lifestyle, moving back and forth across the world,” she explained. “In the hotel sector, there are so many great options, and you can actually go from working on the front line to the back of the house.

Especially with Heritage, there’s so much variety – our properties aren’t cookie-cutter, and each has its own story, which I just love.”

Though she sees less snow these days, Shaw is rediscovering a love for another decidedly Kiwi pursuit – tramping. She recently completed the infamous Tongariro Alpine Crossing, and has plans in place to explore more of New Zealand’s iconic Great Walks. From her home in Manukau, she’s also been dusting off the cobwebs on her bike.“We’re actually a partner with Nga Haerenga The New Zealand Cycle Trail. With us being so connected through the North Island, and with so many cycle trails across the country, I find that now without skiing and winter I’m getting out and about on my bike more.” l

projectinsight

NOVOTEL CHRISTCHURCH AIRPORT Few hotel openings gather as much press as that of the Novotel Christchurch Airport. Initially scheduled to open its doors in December 2017, the hotel was subject to numerous setbacks and delays, with construction company Fletcher Building at one point announcing further provisions of $486 million, bringing the building’s projected losses to $660 million.

In 2019, the hotel began taking bookings for stays from November 1, but guests were rebooked elsewhere as online reservation sites bumped back their booking dates to December 2. The hotel finally opened on November 25.

Featuring modern décor, ergonomic comfort, and high-end facilities complemented by

MEET THE MANAGER

IAN CHARLTON Hotel Manager, QT Wellington

Born and raised in the San Francisco area, Ian Charlton spent nine years on the Gold Coast before his recent relocation to New Zealand’s capital.

Whilst he has worked in hospitality since the age of 15, it was initially a very different passion that brought him to the Southern Hemisphere.

the convenience of its close proximity to the Christchurch Airport Terminal, it’s hard to deny the effect the Novotel Christchurch Airport might have on a city which has famously had its fair share of hardship in recent years.

The hotel is managed by Hind Management, who own and operate both the Novotel and Sudima brands. Last June, Hind Management opened the first new-build hotel in the Christchurch CBD since the post-earthquake rebuilds began, the Sudima Christchurch City. Clearly a believer in the region, CEO and founder Sudesh Jhunjhnuwala was delighted to finally see the Novotel Christchurch Airport ready for business.

“We have 200 premium rooms over six storeys,

two restaurants and bars, conference facilities and a gym, all with expansive, panoramic views across the runway and the Southern Alps,” said Jhunjhnuwala.

“There is no place like it in Canterbury, and we are pleased to bring this project to fruition for the convenience and enjoyment of travellers.” l

“I swore I was going to be a professional soccer player,” Charlton told Hotel Magazine. “Growing up, I used to spend all my time playing on very competitive soccer teams. I competed in a couple of tournaments in Sydney, and through that process, over the years, my family made some good friends in Australia and we came back on a couple of occasions to holiday.”

Whilst studying for a degree in recreation administration at California State University, Chico, Charlton opted to spend a semester overseas, and was drawn to the Gold Coast by its beach culture.

Whilst attending Griffith University, he met his now fiancée Bronwyn, and though he briefly returned to California to complete his degree, he soon came back to Australia to be with her.

Charlton’s father worked for United Airlines for 45 years, designing computer systems for planes. A believer in the value of hard work, he encouraged Charlton to work at a local restaurant in Half Moon Bay, where he cleared and cleaned dirty tables.

“It was just as glamorous as it sounds,” Charlton joked. “My dad is old school and there were no hand-outs in my family, so I needed the job for pocket money and to save for my first car. Though it was far from luxurious, it absolutely taught me the value of a dollar and instilled in me some very basic but fundamental work ethic traits that I try to live by today.”

Shortly after this first restaurant job, Charlton picked up a weekend position serving banquet tables at the local Oceano Hotel & Spa. A prime wedding venue, he was kept busy by the steady footfall of guests at the hotel, and soon found himself hooked on hospitality.

“Stripping it back to basics, I love the pressure that comes with working in a busy hotel,” he said. “The urgency and excitement of quick turnaround times is a daily event, but at the same time, no one day is exactly the same. Each brings with it new and unique

challenges. The magic behind the curtain and how it all unfolds still gets me excited to this day.”

Having worked in hotels around the world, Charlton can draw upon a wealth of experience in his new role at QT Wellington – though not every experience bears repeating. During a year-long internship undertaken as part of his university studies at the Marriott Grand Residence Club, a ski resort near Lake Tahoe on the California-Nevada state line, Charlton and his manager were alerted late one night by a phone call.

“It was around 10pm and the manager on duty took a call from a guest, then abruptly hung up the phone. She jumped up, clearly startled, and ran past the desk towards the pool deck. She returned moments later and calmly sat down and returned to work – she didn’t say a word.

“Shortly after, a second call came down from a different guest room. I answered, and the guest advised me there was a large brown bear taking a casual swim in our outdoor pool. I looked over at the manager – she knew exactly what the call was about, and said casually, ‘I locked the doors. This happens all the time.’” Thankfully, bears are thin on the ground in Aotearoa, and Charlton is looking forward to new experiences in windy Wellington, a city which reminds him of the Bay Area thanks to its heady mix of art, creativity, and passionate locals, not to mention its waterfront location. A fan of craft breweries and great food, he’s already developed a long list of local spots to try out, and is particularly excited by the opportunities afforded to him at QT Wellington, having relocated from QT Gold Coast.

“Having the opportunity to take the next step in my career at the quintessential QT Wellington, a truly design-led hotel, is what most hoteliers dream about,” he said. “The eclectic art collection, awardwinning restaurants, and passionate staff make QT Wellington the ultimate city hub in the capital of culture and creativity.” l February/MARCH 2020

23

techbytes

THE QUEST FOR THE BEST Quest, the largest and fastestgrowing apartment hotel operator in Australasia, recently debuted a booking app that has proven to be a huge success with certain key demographics. The app allows guests to book apartments quickly and conveniently, as well as contact the property to amend their bookings or make a special request.

Booking details including every guest’s needs can be managed with ease, and a post-stay survey allows for feedback to be gathered efficiently and discretely. of the complex pricing strategies traditionally employed by online travel agencies (OTAs) like Booking.com and Trivago, Quest’s decision to simplify the process is a direct reflection of their customer base, which is largely made up of guests travelling for business purposes.

Through extensive customer feedback, Turner and his team deduced that business travellers, who may need to make dozens or hundreds of bookings a year, much prefer the simplicity and predictability of booking via an app. And with so many properties across New Zealand, Quest is in prime position to offer such travellers the reliability they desire.

“OTAs have their place in our industry,” said Turner. “But 97 percent of companies registered in New Zealand are smallto-medium enterprises, or SMEs, and these are some of the biggest travellers for business in New Zealand. Some of those SMEs were using OTAs to book, say, 20 room nights at a time, thinking that was the best channel of distribution for them.

“Since we launched the app, 70 percent of people using it used to book via an OTA – that’s telling me that we’re achieving what we set out to do. The app has multiple regular users because it’s

fulfilling a need.”

Quest’s numbers are impressive, and testify to the appeal of a high quality app to the fast-paced lifestyle of the modern business traveller. Since the app launched, it has been downloaded almost 1600 times, and 60 percent of those who switched to the app have made more than one booking.

One user, Turner said, has made more than 20 bookings, and yields have increased, since the cost of commissions on bookings has been reduced.

With apps and other smart technologies now woven into the fabric of daily life, Quest’s decision to launch their own in-house booking app is indicative of the accessibility of such technologies today, and the relative ease with which consumers can adapt to new ideas. Keeping one eye on the future, Turner and the team at Beweb are currently working on integrating mobile key technology into the app, a subtle but powerful reimagining of the traditional room key system.

“Bluetooth is standard in all our locks these days, and what we’re now looking at is how we can use the app to support that technology and take things to the next level,” said Turner. “You don’t want to put everything in your first version. If you make your first iteration too complex, people just won’t use it.” l

VLEISURE AVAILABLE TO SMALLER HOTELS Technology company and booking platform for hotels, airlines, and travel insurance, VLeisure, has announced that the VLeisure Operating System (VOS) has been made available to two- and three-star operators across Indochina.

VOS is a new software ecosystem developed

by VLeisure for small hotels with 40 rooms or fewer. This new suite of products provides opportunities for hoteliers to access a range of essential operating systems and apps that, until now, have only been affordable for larger hotels and chains. The software is designed to help hotels improve their direct bookings,

24

hotelmagazine.co.nz

100% OWNED

distribution, and management processes with a range of technologies, including property management systems (PMS), revenue management, multilingual chatbots, and channel manager and operation apps.

“With VOS, there is no longer a ‘one man wins’ in hotel distribution,” said CEO and founder of VLeisure, Phan Le. “Since our trials this year, the demand for VOS has exceeded forecasts by over 40%. Hence, we are developing this ecosystem for new markets.”

The software is now available across Indochina, with content for hotels in Vietnam, Laos, and Cambodia. l

r ne r u T Adrian

Whilst ostensibly a customer-facing solution, the origins of the app actually stem from behind the scenes of Quest’s operations. When group general manager of Quest New Zealand Adrian Turner first joined the company three years ago, each of the 30+ properties around the country had their own individual databases, a situation Turner found problematic.

“It was all stored in the cloud, but whenever you wanted to analyse the data, you had to pull it from 34 databases and then do a lot of aggregation and manipulation to get the final result,” Turner explained. “I started a project to streamline this, and over a period of 12 months we migrated all our individual property databases into a single database.”

From there, the logistical requirements for developing a booking app were in place, and Quest worked with Auckland-based developer Beweb to bring the idea to life. The app first launched in July of 2019, and Quest have exercised restraint when it comes to adding extensive features, prioritising simplicity and ergonomic function.

“We decided to limit the amount of stock that was in the app to start with, because we didn’t want any confusion,” said Turner. “You can choose between a studio and a one-bedroom apartment, and there are only two rates available, because the more rates you have available, the more complex it becomes for the consumer.

Via the app, Quest offers guests a choice of either Best Available, a flexible booking, or Advanced Purchase, a non-flexible booking at a slightly lower price point. Going against the grain

security

CYBER-SECURITY: TOP TIPS FROM AN INDUSTRY EXPERT Manuel Miguez has over 15 years of experience in the IT and cybersecurity industries. As an information security systems analyst for Event Hospitality and Entertainment, he spends his days patrolling the hospitality giant’s online front, making sure that cyber-attacks are logged and dealt with and ensuring that the company’s antiviral and firewall systems are functioning properly.

In his two years with Event, Miguez has come to understand that it’s simply not possible for hospitality groups and other large organisations to completely eliminate the risk of a cyber-attack – it’s simply a numbers game.

“The level of resources, time, and money that hackers have surpasses by far anything we can throw at them,” Miguez told Hotel Magazine.

“The ‘bad guys’ only need to find one breach, whereas we need to

defend them all.” Instead of ruthlessly combing through every possible weak point, then, Miguez advised hoteliers to adopt best practices and adhere vigilantly to strict requirements.

Whilst most hotels now are required to be Payment Card Industry Data Security Standardcompliant (PCI DSS), implement other frameworks such as COBIT, or those set by the National Institute of Standards and Technology (NIST)

Email Security

• Users must be aware of what they are clicking on and, crucially, what not to click.

Network Segregation

• In terms of cyber-security, the point-of-service is the most vulnerable area of a hotel. Having your POS on a different network segment that only communicates what is necessary to other systems will go a long way to reducing risk.

is crucial to reduce the chances of a breach taking place. “There is still a lack of cyber-literacy in the hospitality sector, although general knowledge has improved significantly over the last few years,” said Miguez.

“Many users still see security as an IT issue, but the reality is that this is an issue that affects everyone, and we all must do our part.”

In such a rapidly developing sphere, the cyber-security industry is constantly racing to catch up with

the latest innovations being made available to hackers and cybercriminals. Miguez predicted that the ascendance of Software Define Network and fully cloud-based systems will inevitably bring with it a whole raft of new problems to be solved. But for now, in order to ensure that the chances of a breach are kept to an absolute minimum, he suggested a number of rules of thumb to be kept in mind when navigating in cyberspace. l

Antivirus

• Ensure your antiviral software is always up to date.

Centralised Log Monitoring

• Alongside log correlation, this well help to create a better alerts system should a breach occur.

User Control

• Only allowing users access to what they require helps keep an online system locked down.

KEYLESS LOCKS: THE PROS AND CONS The modern hotel guest expects a degree of tech-enhanced convenience that means, sooner or later, the traditional hotel room key-card may become a thing of the past or, at best, an optional extra. Just like Bluetooth connectivity and universal high-speed Wi-Fi, keyless locks, activated via a guest’s smartphone, are increasingly becoming par for the course.

PROS

CONS

• Gone are the days of chanting “Wallet, phone, keys” upon leaving the house – the modern smartphone can function as all three, as well as a personal music player, Internet browser, and diary. Adding ‘key-card’ to the list is hardly much of a step, and for many guests, simply having one less item to worry about will be a major plus.

• Of course, it’s hard not to feel a degree of concern around the idea of a keyless lock. Bluetooth technology is universally recognised under protocols that strictly manage the data transferred using it, and is a reliable, proven way to connect devices. But, regardless of the likelihood of a breach, hoteliers are in the business of looking after people, and that means attending to their concerns. It will likely be the case that a certain percentage of the population will simply prefer a physical key, and hoteliers should be able to cater to that.

Convenience

Foolproof

• There’s a reason hoteliers charge for lost keys – they’re expensive. The technology required to magnetically match each key-card to its respective room doesn’t come cheap and yet, paradoxically, the small, lightweight objects are remarkably easy to misplace. With keyless entry, this risk is eliminated – guests will (almost) always have their phone on them and can even share their keys with those they trust.

Reduced Ongoing Costs

• Once the system is in place, operating costs for keyless room entries are reduced to an absolute minimum. Being largely composed of software, such systems do not require a great deal of output, and as batteries have become more and more efficient and smaller, hardware designers have been able to respond, resulting in wireless systems using very little power.

Security Concerns

Cost To Set Up And Install

• Though the long-term maintenance costs are cheaper, keyless technology is still on the cutting edge, and as such it doesn’t come cheap. The good news is that, just like widescreen televisions and mobile phones, the technology is likely to become affordable quite rapidly.

Battery Issues

• Whilst keyless locks are unlikely to ever run out of battery without notice, smartphones, regrettably, do. Busy professionals using their phones all day only to arrive back at their hotel room and be unable to access it might find the convenience of a keyless system is not without its drawbacks. It might be the case that guests need to be issued with a backup key-card nonetheless, for emergency’s sake.

February/MARCH 2020

25

2020 FOOD TRENDS

As hospitality providers, hoteliers need to be clued up to the latest food trends, so as to stay one step ahead of guests and ensure they are never left without a choice whilst dining. Whether for ethical or religious reasons or due to health concerns, consumers are increasingly demanding free-from alternatives to many staple ingredients. Here are some of the top food trends you should know about in 2020.

MEAT’S OFF THE MENU There’s no denying the meteoric rise of plant-based cuisine in recent years, as more and more consumers are seeking to cut down on meat for environmental, ethical, and health reasons. Interest in veganism increased seven-fold in the five years between 2014 and 2019, according to The Vegan Society, and the term ‘vegan’ now gets almost four times more interest than ‘vegetarian’ or ‘gluten-free.’

In December, Lonely Planet Food launched its own guide to veganfriendly travel with the publication of The Vegan Travel Handbook.

Packed with insight and advice on

vegan-friendly destinations, tours, and experiences, including tips on where to go, when, how to confidently order food, and how to stay healthy on the road, the book marks a clear milestone in veganism’s ascendancy from the fringes to the mainstream, and hoteliers would do well to ensure their restaurants showcase more than the obligatory salad.

A whole host of plant-based meat alternatives are now available in the New Zealand market, including American brand Beyond Meat, but there’s a lot more to great plant-based cuisine than simply swapping out meat for vegan alternatives. Consider

offering a range of vegan curries – many of which are already meat and dairy-free – or a selection of artisanal nut-based ‘cheeses’ alongside some char-grilled vegetables.

Many vegans choose to avoid animal products outside of the kitchen, too, avoiding leather, wool, or silk. As hospitality providers, hoteliers should give thought when completing renovations as to whether they might want to tap into such a market, and be able to confidently advertise their establishments’ cruelty-free perks.

Not only would this appeal to vegan customers, but to those who live, work, and travel with them too. l

THERE’S A FLY IN MY SOUP Insect foods, such as cricket-based products, will continue to gain traction in 2020 and beyond.

Insects are rich in fatty acids, calcium, iron, B12, and vitamin C. Consumers and manufacturers alike cite environmental concerns as the primary driving force behind this market, with red meat’s considerable environmental impact a major turnoff for many modern diners.

Although cricket products have been available for some time now, there have been two major popularity obstacles in their way. To date,

FISH WITHOUT THE FISHING

26

hotelmagazine.co.nz

100% OWNED

they’ve been hard to source and semi-exclusive, available only online and at a handful of select stores. But brands like the Edible Bug Shop in Australia are hoping to change that, encouraging shoppers to reconsider insects as a healthy, viable source of protein.

Of course, hoteliers don’t need to shovel dried crickets into the buffet cart to capitalise on this trend.

Usually, modern insect products come in the form of ground flours, which can be used in place of regular flour for a range of baked goods. In

December 2019, UK bakery Roberts launched a limited-edition range of Crunchy Cricket bread loaves made with cricket flour. Each loaf contains 336 dried, ground crickets, mixed with wheat flour and grains. “As well as having strong sustainability and environmental credentials, insects are tasty and shouldn’t be overlooked as a recipe ingredient,” said Roberts’ head of innovation, Alison Ordonez.

“Our cricket loaf provides consumers with a good source of protein and an easy way to familiarise themselves with insect-based food.” l

Scientists around the world have been experimenting with growing lab-based beef for some time now, and may finally be reaching a tipping point, where the cost of production is offset by demand. But the technology involved is not limited to just red meat, and there now exists a whole spectrum of companies seeking to kickstart a revolution in lab-grown food, including eggs and, believe it or not, fish.

Last year, lab-grown fish company Wild Type raised US$3.5 million in seed funding, highlighting just how seriously investors are taking this new frontier of food. The company was founded by Justin Kolbeck and Aryé Elfenbien, after Kolbeck, who worked in the US Foreign Service in Afghanistan, saw first-hand the devastation that can result from issues relating to food security.

By using cellular agriculture to grow fish meat from cell cultures, Wild Type is working on creating cultured salmon meat. With more than 3 billion people relying on fish for at least 20 percent of their animal protein, the product is being developed largely to help tackle overfishing and destructive, unsustainable practices like bottom trawling.

With New Zealand waters being some of the most protected in the world, and Kiwi fish supplies doing well, it’s perhaps unlikely that labgrown fish will be making its way to our shores, as it were, any time soon. Still, it’s important to know that this technology is far from the stuff of science fiction. Who knows? By the end of this decade, we could all be dining on sushi which has never touched the sea. l

FUNGI FLAVOUR

EAT FAT, GET THIN Just as it’s now par for the course to offer vegetarian, gluten free, and vegan options, it’s increasingly common for restaurants to highlight foods friendly for those on a low-carb diet on their menu. This is thanks to the rise in popularity of the ketogenic or ‘keto’ diet, which is projected to grow by 5.3 percent by 2024, according to Mordor Intelligence.

By eschewing foods high in carbohydrates like bread, pasta, rice, or oats, as well as many vegetables like kumara or potatoes, keto-advocates report increased energy levels, weight loss, and reduced brain fog and fatigue. The jury’s still out, scientifically, on whether the diet is healthy long-

term, but there can be no denying its popularity, and it’s important to provide options for diners.

A keto meal, though, doesn’t just mean eggs and bacon – plenty of vegetables are included in the diet. Consider roasted kale in lashings of olive oil, or chargrilled cauliflower in a garlic and tahini dressing.

On any fast-casual option, swap out the bread for salad, and make sure you have cream available for coffee – the keto diet isn’t afraid of a little extra fat.

For the truly adventurous establishment, why not offer guests ‘bulletproof coffee’? Simply blend up a cup of filter coffee with a tablespoon of butter and a tablespoon of coconut oil, for a fat-rich caffeine hit that’ll have consumers buzzing all day. l

Reishi mushrooms have long been a staple in Eastern medicine but have grown in popularity in recent years thanks to their purported health benefits. The mushroom contains several molecules, including triterpenoids, polysaccharides, and peptidoglycans, that may be responsible for some positive health effects including a boosted immune system, reduced instances of cancer, fatigue, and depression, and improved circulation and heart health. It’s important to note, though, that scientists are still unsure if these claims are fact or fiction.

Regardless, the reishi mushroom looks as though it’s here to stay, and whilst it’s often enjoyed as a supplement, hospitality providers looking to capitalise upon the trend would do well to invest in either reiki mushroom herbal tea or powdered drinks, in order to offer guests a superfood boost at their convenience.

Of course, New Zealand being renowned for its innovative cuisine culture, it’s only a matter of time until mixologists and baristas begin conjuring up a new range of mushroom-based beverages. Mushroom latte, anyone? l

February/MARCH 2020

27

GRAPE TO GLASS

Yealands

28

hotelmagazine.co.nz

100% OWNED

Wentworth. The objective was announced as Yealands joined International Wineries for Climate Action (IWCA), a collective group committed to tackling the severity of the climate crisis by creating climate leadership in the wine industry. Whilst still in its infancy, the organisation’s emphasis on collaboration and accountability, and its efforts to develop a universal system of measuring and reporting sustainability levels for wineries, will surely be of increasing utility as the industry moves towards a greener future.

By and large, New Zealand’s wine industry is very much at the forefront of global sustainable production, with its Sustainable Winegrowers programme incorporating 98 percent of the country’s vineyards, and Wentworth and the rest of his team at Yealands are optimistic that the country can continue to lead the way.

“The very nature of sustainability means that there is always going to be room for improvement, and with growing consumer awareness, everyone is going to come under increasing scrutiny,” he said. “As an industry, we have to continue to adapt and work collaboratively, whether it be through Sustainable Winegrowers, IWCA, or other likeminded groups. Working together will ultimately mean we can achieve more.” l O TW N E MICHAEL W

way to go.” By primarily focusing on three key areas – emissions from diesel burn, energy used in the winery, and emissions from shipping wine to market – Yealands has been able to develop a plan to help implement the 25-year goal it has set for itself. Increasingly, the company is seeking to bottle more of its wine in market, closer to the customer, reducing the amount of transport emissions through shipping more wine and less packaging.

Similarly, Yealands is looking to increase the use of biofuel within the winery, currently burning approximately ten percent of its vine prunings in purposebuilt boilers which provide all the hot water heating needed on-site.

Thankfully, sustainability is at Yealands’ core from inception thanks to founder Peter Yealands’ green vision for the company. The first and only Toitu Carbonzero-certified winery since inception, Yealands already has plenty of infrastructure in place to render its goals achievable.

“In terms of the more distant future, we are fortunate to have strong relationships with both Massey and Lincoln Universities, who are doing exciting research into new technology and initiatives which have the potential to have a marked impact on reducing our emissions,” said

RT H

F

ounded in 2008, Yealands Wines was guided from day one by the philosophy that great wine can only be created in partnership with nature and has always aimed to become one of the world’s most sustainable wine producers.

Nestled in the Awatere Valley, the southernmost, coolest, and driest of Marlborough’s wine-growing regions, the winery’s proximity to the coastline and strong offshore winds impart a distinctive mineral and fresh herb character to its produce.

A patchwork of microclimates, whilst resulting in lower-yielding vines, allows Yealands to treat each block according to its own unique characteristics, giving the winemaking team a vast array of flavours with which to experiment when it comes to blending.

For almost twelve years now, Yealands has remained steadfast in its commitment to its sustainable philosophy. The company recently made headlines by announcing its intentions to lower its carbon emissions by 80 percent by 2045, and 50 percent by 2030 – dramatic goals which speak volumes about the seriousness of Yealands’ approach.

“Eighty percent is pretty scary, particularly when we are starting from a pretty efficient starting point,” said Michael Wentworth, general manager of external relations and sustainability at Yealands.

“We have reduced our emission intensity by close to 20 percent since 2012, but we still have a long

MEET THE CHEF

Volker Marecek Executive Chef, Cordis Auckland

Volker Marecek is something of an institution, having held his position as executive chef at the Cordis Hotel in Auckland, formerly known as The Langham, for more than a decade.

In that time, he’s guided the hotel’s food and beverage facilities through a complete rebranding process, won multiple awards for his afternoon tea services, and even served as a guest judge on Master Chef New Zealand.

Marecek has worked in some of the world’s leading hotels, including The Savoy in London and the Berkeley Court Hotel in Dublin. He’s held positions in Estonia, Australia, and his native Germany, but has long since decided that New Zealand is his home.

Cordis’ flagship restaurant, Eight, gives Marecek and his 60-strong team a chance to experiment, by offering guests eight different kitchens from which to choose their meal. It’s a mammoth, thrice-daily operation, and it’s just one of many strings on Marecek’s bow at Cordis, where his responsibilities include room service, high tea, and regularly catering to over 500 guests at the hotel’s banquet facilities.

With such a vast amount of work to be done, Marecek must trust his team, and delegate effectively. With fifteen different nationalities under his supervision, he encourages his chefs to draw on their own experiences to help keep the kitchen lively and the food authentic.

“I always tell my chefs to treat Eight as their playground. Here, they can try everything, and we can see if it works or not,” Marecek told Hotel Magazine. “I always tell them, ‘Use what your mother is cooking with, what your grandmother is cooking with.’ It’s important to get those different flavours in – we’re living in a diverse city, we should have diverse food as well, and I want to give them that freedom. But of course, at the end of the day, it’s my responsibility to determine what ends up on the menu.”

As well as being an effective way to distribute the workload necessary to maintain such an enormous operation, Marecek’s openness to the free flow of ideas is a testament to the acceptance and warmth underpinning New Zealand culture, something which Marecek believes he has benefited from.

“Kiwis are quite relaxed, and I think I need that,” he said. “Sometimes I can be quite German – if a barbecue starts at two, usually I’m there at five to two, and everyone else shows up at three.”

It’s perhaps this very contrast that encouraged Marecek to settle in New Zealand after many years spent moving from place to place, if there’s one principle underpinning his philosophy as a chef, it would be ‘hospitality.’ Simultaneously creative, friendly, and direct, his temperament is a perfect fit for the hotel sector, where food’s artistic and logistical spheres collide.

“We need to think differently here than we would in a restaurant,” he said. “I need to keep in mind that the people coming to eat with us are guests. For instance, we have a lot of Asian and Pacific Islander

guests, and we need to cater to them. We need to look at what travellers from around the world will like – we need to have a burger, and pizzas, and a Caesar salad. So, we play around with how we can present these foods differently and make them better.”

As well as cultural sensitivities, the team at Cordis must also be aware of the many dietary requirements that guests and diners may have.

Marecek estimated that up to 15 percent of guests are either vegan, vegetarian, gluten-free, or have other dietary requirements, and catering to all of them is important.

“If we have a vegan in Eight, we show them around and show them what they can eat. All our meat is Halal, and we have the option of cooking anything in the back kitchen so that it isn’t on the same grill as our pork,” he explained. “We want to make sure we’re looking after everyone, it’s very important. They’re paying money as well.”

Alongside his day-to-day responsibilities, Marecek also caters to numerous special events hosted by Cordis and sees such opportunities as a chance to showcase his more creative side. Recent experiments include a dramatic performance at the hotel’s Christmas tree lighting ceremony, in which Marecek’s team assembled an abstract artwork with layer upon layer of desserts for an enthralled audience.

An innovator through and through, Marecek is still serving his 20-ingredient house dressing, first crafted back in 1990, and recently created his own ‘vegan ham’ whilst helping out at the Langham Hotel in Sydney. By curing, garnishing, smoking, and roasting a whole peeled watermelon for hours on end, he was able to replicate the texture of ham precisely. “Eighty percent of the diners didn’t believe it was watermelon,” he proudly exclaimed.

When he’s not donning his apron, Marecek enjoys cooking at home as much as at work and loves nothing more than spending a summer’s day hosting guests around his backyard woodfired pizza oven or barbecue.

“I love to cook, and my wife could burn water, so I cook everything at home,” he said. “Over the Christmas period I made doughnuts, which I’d never made before – but my favourite food has to be pizza.” l

February/MARCH 2020

29

conciergecalendar NEW ZEALAND FRINGE FESTIVAL Wellington Region February 28 – March 22 This year, the Wellington Fringe is turning 30, and it’s the largest, most diverse festival ever. The 2020 programme will be held across 40 venues all over Wellington Region and includes every genre possible – theatre, comedy, dance, music, clowning, cabaret, visual art, children’s shows, and more.

The 30th edition of the Fringe is also the festival’s most ambitious yet, with over 150 unique productions and events from local, national, and international artists. l

NATIONAL THEATRE LIVE: FLEABAG Nationwide March Phoebe Waller-Bridge’s rip-roaring comedic sensation Fleabag took to the stage in 2019, and now it’s available for viewing on the big screen thanks to the National Theatre Live project. With family and friendships under strain and a guinea pig café struggling to keep afloat, Fleabag suddenly finds herself with nothing to lose. l

THE BOOK OF MORMON The Civic Theatre, Auckland March 6 – April 19 Named “the best musical of this century” by the New York Times, The Book of Mormon is a nine-time Tony Award-winning Best Musical from the creators of South Park, and it’s coming to New Zealand for the first time.

Following the misadventures of a mismatched pair of missionaries, this is not a musical for the faint-hearted – or young kids! But with sold-out productions in London and Broadway, across North America, Melbourne, and Sydney, The Book of Mormon has truly become an international sensation, not to be missed. l

JIM BEAN HOMEGROWN Wellington Waterfront March 21 End summer on a high note with Wellington’s epic festival of homegrown Kiwi music. Spread across multiple stages in a stunning central waterfront location, Jim Bean Homegrown features something for all the family, from rock to reggae, and from dub ‘n’ roots to pop. l

MARY POPPINS Bruce Mason Centre, Takapuna, Auckland April 1 – 18 The multi-award-winning supercalifragilisticexpialidocious musical which has been delighting audiences around the world since 2004 is coming to Auckland in April.

This magical story of the world’s favourite nanny is triumphantly and spectacularly brought to the stage with dazzling choreography, incredible effects, and unforgettable songs. l

30

hotelmagazine.co.nz

100% OWNED

conciergecalendar ROYAL NEW ZEALAND BALLET – VENUS RISING The Opera House Wellington May 29 – July 5 Four extraordinary works by inspirational and internationally renowned choreographers capture the spirit and power of Venus Rising. Waterbaby Bagatelles

by Twyla Tharp features 27 dancers leaping and spinning across the stage in a sea of light, whilst Alice Topp’s award-winning Aurum is a meditative and moving piece inspired by the Japanese art of kintsugi, the practice of mending cracks in precious ceramics with gold. Two new works made specially for the Royal New Zealand Ballet complete the cycle. Andrea Schermoly creates a work for the full company inspired by the 250th anniversary of Beethoven’s birth, whilst the RNZB’s new Choreographer in Residence for 2020/21, Sarah Foster-Sproull, will create her third work for the company, inspired by the baroque ‘La Folia’. l

THE WORLD OF MUSICALS The Opera House Wellington, June 11 Bruce Mason Centre, Takapuna, Auckland, June 21 This incredible production offers audiences a wonderful revue of everyone’s favourite musical theatre hits, including classics from The Lion King, Fiddler on the Roof, Mamma Mia, We Will Rock You, The Phantom of the Opera, West Side Story, Cats, Evita, Wicked, The Rocky Horror Picture Show, Jesus Christ Superstar, The Greatest Showman, Miss Saigon, Hairspray, and Les Misérables.

Featuring an international star-studded cast direct from their USA tour, these colourful, inspiring, and memorable musical classics will be brought to life for New Zealand audiences for the first time. A great night out for all the family. l

WORLD SYMPOSIUM ON CHORAL MUSIC 2020 Auckland July 11 – 18 Once every three years the world’s leading choirs, conductors, composers, and administrators come together for a premier festival of concerts, seminars, workshops, and masterclasses – the World Symposium on Choral Music.

Hoteliers rejoice: in July 2020, that meeting place will be Tamaki Makaurau Auckland. From 11 – 18 July, 24 of the world’s best choirs, over 40 distinguished presenters on choral music, and thousands of delegates will descend on Auckland for the 12th World Symposium on Choral Music. l

ROYAL NEW ZEALAND BALLET – DANGEROUS LIAISONS The Opera House Wellington August 20 – 23 Rich, idle, and cruel, the Vicomte de Valmont and the Marquise de Merteuil delight in the corruption of virtue. For them, there is no love, only malicious pleasure in crushing youthful dreams of romance and humiliating the innocent in a corrupt and wicked game. With players such as these, lovers beware!

This production showcases the work of award-winning Colombian-Belgian Annabelle Lopez-Ochoa, one of modern ballet’s most in-demand choreographers, who will give sensual life to the compelling darkness of Leclos’ Les Liaisions Dangereuses onstage. l

AUCKLAND CHORAL: HANDEL’S MESSIAH Auckland Town Hall December 13 – 14 Even after 100 consecutive performances, the magic of singing Handel’s Messiah continues to excite Auckland Choral. There are roughly a quarter of a million notes in the Messiah and Handel wrote them in 24 days – from the moment of the opening overture followed by the consoling ‘Comfort Ye My People’, the spine tingles with the sense that something special is about to unfold.

Usher in the festive season with this world-class performance of a timeless masterpiece. Featuring the Pipers Sinfonia, conductor Uwe Grodd, soprano Elizabeth Mandeno, mezzo-soprano Tessa Romano, tenor Manase Latu, and bass Jarvis Dams. l

February/MARCH 2020

31

CHEESE MASTERCLASS

When provenance matters, choose GHIOTTI

www.ghiotti.co.nz | support@europeanfood.co.nz | +64 9 551 7410 32

hotelmagazine.co.nz

100% OWNED