Hotel Magazine // June/July 2016

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THE BUSINESS OF HOTEL MANAGEMENT

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June/July 2016 • Vol. 2 No. 4

20 MINUTES WITH . . . Kris Mosch, Chief Concierge Sofitel

Auckland Viaduct Harbour. (See page 9)

Refresh & Refurb pg 20

Real Estate pg 14

FHA 2016 pg 16

Check-In pg 28

Meet the Chef pg 33

THE LARGEST MANUFACTURER OF COMMERCIAL LAUNDRY EQUIPMENT ON THE PLANET

NO RESERVATIONS

@nzhotel

A NOTE OF CAUTION With the industry forecasting continuing growth and seeking investors to build more rooms, it may well be time to sit back and analyse just what may happen in the marketplace. The forecasts include a major influx of Chinese tourists most of who will want high-end accommodation, that by world standards we just haven’t got.

The London situation where hotel supply continues to outstrip demand despite around three million visitors a year, is reflected in a number of other centres around the world and what was a supposed increasing demand turned out to be little more than an enthusiastic projection.

It would certainly be wonderful for us to attract thousands more tourists, but we only need a small economic blip in a few leading countries for the market to lose its impetus.

Perhaps what is better for our existing operators is to lift our average RevPAR to create more dollars from existing properties and quietly go

about increasing our capacity over time rather than charging ahead and rapidly expanding our facilities.

The dangers of the industry investing heavily in new and expanded properties is the damage it can do to the existing infrastructure if there is a downturn and visitors go somewhere more attractive or closer to home.

This is not a question of crying wolf but simply a steadying comment before we all get too carried away by enthusiasts who actually don’t have their hands on their wallets.

@bayofmanycoves

Peter Mitchell, Publisher, peter@reviewmags.com

thenumbers

@hoteldebrett

The holiday park sector provides 36 percent of New Zealand’s commercial accommodation capacity and 19 percent of commercial guest nights.

In the year ended December 2015 holiday parks provided 7,024,063 guest nights. Guest nights to holiday parks are made up of 32 percent international visitors and 68 percent domestic visitors.

Expenditure by international visitors contributes directly to New Zealand’s export earnings. Approximately $612 million (60 percent) of the expenditure is contributed by domestic travellers, with the balance of $405 million (40 percent) by international travellers.

@hukalodge

CALLING FOR ENTRIES

Entries are open for this year’s New Zealand Food Awards. All local food and beverage manufacturers will have time until July 15 to enter the competition, with judging taking place between August 9 and 12. Award categories have undergone a refresh, including a new Artisan Award: for more details on how to enter call us on 09 304 0142 or email awards@ reviewmags.com. For entry details, go to www.foodawards.co.nz

www.hotelmagazine.co.nz PUBLISHER: Peter Mitchell, peter@reviewmags.com MANAGING DIRECTOR: Tania Walters, tania@reviewmags.com EDITORIAL DIRECTOR: Sarah Mitchell, sarah@reviewmags.com EDITORIAL TEAM: Thomas Fowler, tommie@reviewmags.com Monique McKenzie, monique@reviewmags.com Rossella Quaranta, rossella@reviewmags.com

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Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 HOTEL is published monthly under license. Please direct all enquiries and correspondence to HOTEL. The opinions and material published in this edition of HOTEL are not necessarily those of the publishers unless specifically stated. All material appearing in HOTEL is copyright and may only be reproduced with the consent of the publisher. Copyright 2015.

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WHANGAREI 26 Te Waiiti Place Whangarei Phone: 09 430 4925

ROTORUA 150 Te Huaki Crescent Eastgate Phone: 07 345 9104

HAWKES BAY – HASTINGS 33 Johnston Way, Whakatu Phone: 06 843 0555

NELSON 93 Bolt Road Tahunanui Phone: 03 547 5349

QUEENSTOWN 197 Glenda Drive Frankton Phone: 03 450 9039

AUCKLAND 12 Verissimo Drive Mangere Phone: 09 573 7101

TAURANGA 71 Hotuhotu Street, Tauriko Phone: 07 543 4016

PALMERSTON NORTH 32 Makomako Road Phone: 06 354 6164

CHRISTCHURCH 236 Port Hills Road Ferrymead Phone: 03 384 4300

DUNEDIN 220 Fryatt Street Phone: 03 470 1095

HAMILTON 7 Mainstreet Place Te Rapa Straight Phone: 07 850 1150

NEW PLYMOUTH 31 Centennial Drive Phone: 06 751 2260

WELLINGTON 9-11 Matiu Close Elsdon, Porirua Phone: 04 237 2700

TIMARU 49-73 Elginshire Street Washdyke Phone: 03 688 2123

INVERCARGILL 179 Clyde Street Phone: 03 214 9994

June/July 2016

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industrynews

CAPSTONE SECURES MAHANA

New Zealand owned Capstone Hotels & Resorts has been appointed as the management company for Mahana Estates and Villa with immediate effect.

The Mahana Estates owners have stepped back from day to day operations and the Capstone team will take over management and marketing of the accommodation, event and food and beverage side of the business which includes Mahana Villa, Mahana Kitchen and Cellardoor and Mahana Events.

Mahana winemaking operations and distribution will continue to be managed and marketed by Mahana Vineyard general manager, Julian Coakley, and winemaker Michael Glover.

“We are thrilled to be joining the team at Mahana to help them to continue on the journey of growing the business into the tourism sector. Capstone’s extensive operational experience and tourism marketing expertise will ensure the company is resourced and marketed appropriately for their shift in focus,” Capstone managing director Clare Davies said. Mahana Estates Wine produces a broad range of certified organic wines from its three Tasman Bay vineyards, and the gravity fed winery plays host to numerous weddings and events throughout the year. l

Rachael Shadbolt

MOTELS FOR THE HOMELESS The Government is considering prepurchasing motel rooms for the homeless to live in for approximately a week during the winter months until more permanent lodgings can be found but Hospitality NZ said taking on WINZ customers is a business decision that would need to be made by the individual motelier.

Rachael Shadbolt, general manager,

accommodation, partnerships and communication at Hospitality NZ said some parts of the country had a heavier demand for this business than others.

“There are some motels that are happy to take this business, it suits their product and their location, while others might not operate in that market and might choose not to take the business as they are more in the tourism or corporate markets.” In Auckland, some motels in lower socio-economic areas get regular calls from WINZ and do choose to take up the extra business.

“Because motels can provide accommodation that contains cooking facilities and are often in more residential locations, I can understand why they could be considered a temporary option in a moment of need,” Shadbolt said. Pre-purchasing wouldn’t necessarily bring the cost down, however.

“Room rates generally come down to supply and demand, and if the demand is high for rooms, then the rates are going to reflect that. Also, some of WINZ customers can be quite large families, and this will put the price up as motels generally work on a rate for two people and then a charge for each extra person.

Even at $25 for each extra person, this can add up quickly.” l

Z ENERGY AGAINST WICKED

Z Energy is proposing the idea of refusing service to Wicked Campers in New Zealand. The controversial campervan hire company, which has been in the headlines for years with its borderline misogynist and offensive slogans, has steadfastly refused to comment on the matter.

On Facebook, Z Energy posted “We’ve had a few suggestions that as a community-focused Kiwi company we should refuse to fill up Wicked Camper vans due to the slogans and messages that appear on them. So what do you reckon?” The company posed the question alongside four of the “mildest” examples of Wicked slogans and said there were many slogans Z Energy would not circulate.

The post attracted almost 200 comments, many overwhelmingly in favour of refusing service to backpackers in Wicked vehicles. Others questioned the merits of refusing to serve a law-abiding company.

Wicked founder and owner John Webb has been silently defiant in the face of the latest uproar.

The public backlash has been mounting, with Wicked labelled offensive by councils, Lonely Planet guidebooks, the Department of Conservation and the Government. l

CLEANER, GREENER ROOM SERVICE After Green Kleen’s success in the home care market, the next step is entering hotels, with a range of simple-to-use natural cleaning products that are safer than traditional products and better value for money. Certified 99 per cent natural, the products are New Zealand-made, and work under a basic dosing system.

“We sell our products at the same price as competitors, but ours are more concentrated and extremely economical. With the simple dosing system used, it’s an eco-friendly way to do it,” Green Kleen’s national sales manager Simon Yandall said. There are instant benefits for hotel guests and staff, as the products are non-irritant and avoid build up of toxins, and a growing number of guests prefer not to have their rooms cleaned with harsh chemicals. Room service staff don’t need to worry about skin irritation that may result in using bleach every day.

“It’s a growing trend that people don’t want hotel rooms that are cleaned with chemicals, especially bleaches.” The range’s simple dosing system relies on colour coding. When the colour matches the label on the bottles, it is the right solution. If the colour isn’t strong enough, it’s obvious. This means that germs are more

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easily taken care of. It also matches the colour coded cloth, such as a red product with a red cloth.

Green Kleen is available as 1 litre, 5 litres, 20 litres or up to 200 litres for hotels, which, when diluted, can then be put into trigger bottles. Dilution rates are also higher than other cleaning products, with water added to all Green Kleen products. The numbered system is straightforward and simple for cleaning regimes where hotel cleaning staff have English as their second language. Offering six products, the range is numbered 1 to 6, including sink/tile cleaner, glass and stainless, and multi-purpose.

BJ Ball Group is the company behind Green Kleen, which has a long-standing reputation for products and services that support sustainability and responsible business practice. Having been worked on for two years, the products are already effectively distributed, and can be bought directly from Green Kleen. “We are offering a product that is natural, can save costs by dilution rates, and is simple to use. “The chemicals work really well.

We’ve tested the products against standard cleaning products, and they’ve exceeded,” Yandall said. For more information contact Simon Yandall on 09 579 0050. l

The new voice for the commercial accommodation sector in New Zealand.

Join AccommodationNZ to free yourself up to do what you do best – looking after your business, your staff, and most importantly, your guests.

We look after your interests at a local and national level – advocating for changes that make a real difference in the long run, providing on-the-ground support that helps you day-to-day, and delivering benefits and services that add significant value to your bottom line.

AccommodationNZ is independent within the Hospitality New Zealand organisation – a dedicated team focused solely on representing your interests and maximising the value of your membership.

To find out more go to www.accommodationnz.org.nz or email nsc@accommodationnz.org.nz June/July 2016

5

industrynews

IS YOUR HOTEL ACTING ENVIRONMENTALLY?

AIRBnB STOLE MY HUSBAND

A US tourist has warned of the perils of Airbnb after her husband had an affair with a Kiwi host. The woman described her husband’s affair with their Auckland host as a “twisted form of internet dating” which has ended their 30 year marriage.

In autumn last year the couple visited Auckland, choosing an Airbnb host for space and facilities it offered over a hotel. “Our host was a middle-aged single woman who was unusually solicitous and intrusive during our stay,” she said. “My husband, who had arrived a few days before I did and met the host first, told me on my arrival that the host had gratuitously told him many personal details about herself.

“He thought her a rather sad and needy woman at the time, or at least that’s what he told me.” She thought her story could serve as a cautionary tale for others using the service, which connects strangers in the intimate setting of the host’s home.

“I believe that what happened to me through Airbnb is not uncommon.” l

POLICE FIND MOTEL P LAB

A couple has been caught allegedly making methamphetamine in a motel in an upmarket Auckland suburb.

Vijay Jeetendar Govind, 37, and Hollie Sarah Motley, 30, were charged with manufacturing methamphetamine. Police have laid eight charges each against them after officers looking for Motley stumbled across a mobile P lab at the motel in Parnell.

The pair was accused of manufacturing methamphetamine, possessing equipment and material to produce and consume the drug, as well as possessing cannabis and the drug GBL. Auckland City Police detective senior sergeant Nina Pederson said police had visited the motel room on an unrelated matter.

Pederson said it was not uncommon for clandestine labs to be found in motels, hotels or other commercial premises without the owners’ knowledge.

It was also a reminder that drug crime happened in all communities.

Govind and Motley are due to appear in court next month. l

There is an expectation from the community including patrons at hotels and bars that recycling will be taking place as it does for them when they are at home. While this is a specific expectation, most consumers recognise that there is a need for all businesses to do the right thing for the environment.

Is your restaurant or bar recycling all its glass bottles? Last year New Zealanders consumed around 225,000 tonnes of glass packaging or over 845 million glass bottles. Our recycling rate is getting better and at 72.6 percent it’s on a par with the European average, but there is still 67,000 tonnes of bottles/jars not being collected.

Every glass bottle can be recycled and sent back to O-I in Auckland for remanufacturing into new glass bottles. This process can happen again and again but only if empty glass bottles are put in the recycling bin. The Packaging Forum operates two voluntary product stewardship schemes for glass packaging and for public place recycling which are funded by industry. Funding collected helps increase glass recycling including hospitality outlets. If you aren’t sure, check with your waste service provider.

The glass packaged goods industry in New Zealand can only continue to operate free from legislation as long as it can

DEVELOPING THE INVESTMENT

A boutique guest lodge and wedding chapel are expected to be part of a $5.6 million tourism development in the Mackenzie District.

The Overseas Investment Office (OIO) recently granted Hong Kongbased investors approval to buy and develop Guide Hill Station for $16.5 million. The investors, under the company name Blue Lake Investment NZ, applied to the OIO to take on the 3551-hectare property between Lake Pukaki and Lake Tekapo Township.

Queenstown lawyer Graeme Todd is acting for the investors. He said they were looking to establish a guest lodge on the property to cater for about 12 people at a time.

With the station’s “incredible” views of Mount Cook and Lake Pukaki, the idea of constructing a wedding chapel had also been floated.

The investors will donate $410,000 to three community organisations, Lincoln University, the Alps 2 Ocean cycleway and the Mackenzie Trust.

The Braemar Road property runs merino sheep and cattle and has views of Lake Tekapo. The ongoing management and development of the station would result in a number of permanent and part-time employment opportunities. l

MP’S DAD INVOLVED IN NIUE DEAL A hotel management deal in Niue involves the father of one of Labour Party’s high-flying MPs, Jacinda Ardern. Labour’s leader Andrew Little asked the Auditor General to investigate how a hotel chain founded by a National Party donor came to win a management contract for Niue’s Matavai Resort and said there needs to be more transparency over the deal.

The resort’s trustee owners, including Jacinda’s father Ross Ardern, who is Niue’s High Commissioner, appointed the hotel’s board of directors who organised the contract tender. Little wouldn’t explain the link

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demonstrate that its voluntary product stewardship scheme is growing in membership. There are some really great examples of consumer’s expectations being met by the hospitality sector ensuring recycling of glass at events.

Through excellent education awareness WOMAD recycled 9.7 tonnes of glass and Splore 2016 recycled 5.3 tonnes.

These projects are having great results and show that if everyone worked together, we would easily achieve our target of 78 percent glass recycling rate by 2017. Please seriously consider giving your support to the Glass Packaging Forum.

For more information contact John Webber at john@glassforum. org.nz. l

between the deal and the MP’s father. “I think we need independent assurance that there’s nothing untoward here. You’ve got trustees all appointed by the Minister.” Despite being repeatedly asked about how his accusations reflected on the father of one of his MPs, Little refused to answer directly. Foreign Minister Murray McCully and Scenic Hotel Group said the deal is above board. McCully is adamant the decision was made without any political interference.

Auditor General Lyn Provost is yet to decide whether she will investigate. l

Jacinda Ardern

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PO Box 5719, Wellesley St, Auckland 1141, Level 5, 5 Short Street, Newmarket. Ph: +64 (09) 365 2000 June/July 2016

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industrynews

KEY INSIGHTS AND TOPICS COVERED

CONFERENCE ATTRACTS MAJOR PLAYERS This month’s hotel conference in Auckland was another success for the industry with the two-day event attracting over 350 accommodation players including property owners, operators, investors and suppliers.

The main conference was preceded a day earlier by a technical seminar covering management contracts and franchise agreements, hotel investment opportunities and a report on the Japanese market.

The main day conference

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highlights included an address by Prime Minister John Key, five panel sessions featuring industry leaders, a guest address

by Sir Graham Henry on creating winning teams and the annual hotel industry awards at an evening dinner function.

The accompanying exhibition by around 25 suppliers also attracted considerable attention with strong interest being shown in a range of in-house products. l

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The Hotel Industry Conference this month covered a wide range of topics but the recurring theme was the need for key strategies to shift the increasing tourist traffic into the should and low seasons to avoid the growing high season congestion.

Most speakers recognised that the growing traffic was likely to outnumber available beds at times but there was an inability to create more beds in haste Volume and value was steadily increasing at New Zealand properties with value growing perhaps three times over volume. Auckland and Queenstown, as examples were now running at an average occupancy rate of 90 percent although the domestic side had decreased by about 8% over the past year. Australian visitors were running at the same rate s previously but China was currently up 7 percent in a year and expected to be 25 percent up by 2025.

An interesting topic was that of brand recognition where many tourists were looking for familiar branded hotels and a preference for full service. It was said that food and beverage ranked highly along with language familiarity, product quality and the offering of tailored experiences. Several speakers also commented on talent attraction and staff retention with hotels needing to be seen as a career, the danger of high occupancy

rates and easy booking systems making the industry lazy and the need for better national infrastructure such as roads to and from airports.

The booming cruise business was also highlighted where 250,000 visitors arrived by sea last year with a high level of exchange passengers staying overnight to catch returning planes. This figures was put at 160,000 bed nights last year in Auckland.

The OTA’s came in for their share of drubbing with figures of commissions heading to $500,000 annually in the next few years. Local bodies also came in for criticism with a claim that the skill base of authorities was quite limited in relation to hotels, tourism development, infrastructure and capital attraction.

There was strong opposition to possible hotel and bed taxes but several speakers did query where local funding might come from without those imposts. Even the Prime Minister spoke of the need for a tax to support infrastructure but pointed out that many of the tourist areas often had too small a rating base for money to be raised locally. Westpac economist Dominick Stephens was not so positive as some speakers and believed that guest nights would slow and in future be more like 3 percent than the current 12 percent increase. l

management

20

MINUTES WITH...

KRIS MOSCH

SOFITEL

KRIS MOSCH

“ One of my placements was at the Regent Hotel as a porter and this left a lasting impression on me and a desire to learn more.”

Born in the Netherlands, Kris Mosch immigrated to New Zealand with his family when he was seven. They settled in Waihi where Mosch learned to speak English, before eventually moving to Auckland.

After college he began a one-year introduction course to hospitality at the Auckland Technical Institute. “One of my placements was at the Regent Hotel as a porter and this left a lasting impression on me and a desire to learn more,” Mosch said.

Now he is chief concierge at the Sofitel Auckland Viaduct Harbour.

“I was like any other young person and not sure of which career path I should follow.

I contemplated several different trades like electrician, draftsman and builder.”

Mosch’s family has always been involved with different social activities such as youth organisations and football clubs, and most work in education or health. This he believes sparked his interest in helping people and eventually led him to pursue a career in hotels as a concierge.

He believes integrity, discretion and honesty are the best attributes when dealing with guests that come from all walks of life. On top of this, a desire to help people and the curiosity to learn about your city and country is needed.

“No day is really the same, except for the long hours on your feet, and the challenge of the more unusual requests keeps me focused and motivated in this fascinating and ever changing profession.

For some this may be the only time they will visit Auckland or New Zealand and as the main contact within the hotel and an ambassador of our country we need to make sure their expectations are met.”

At Sofitel a culture of Cousu Main, or tailor made, has been created. This can be from the simplest of things like arranging a lemon tea for a guest who arrives not feeling well to discreetly arranging rose petals and candles in the room for a guest who just proposed that evening at a restaurant.

“I had a guest once who returned to the hotel and I could tell she was upset. We ended up sitting in the lobby having a coffee and we talked for a while. She was touched that a staff member took the time to just listen and make a connection.”

From the profession, Mosch has learned to be open minded and to expect the unexpected.

The biggest change he has seen is the use of the internet and smart phones by guests. He said this has created a more informed traveler with access to the latest information and ideas, however the traveler of today also realises that the experience and hands on knowledge of the concierge is invaluable.

“We as concierges need to embrace the technology as a tool to enhance our guest’s expectations but also to do the hard yards by going to experience these restaurants, excursions and places for ourselves so that we can suggest the best options from the vast selection they have.”

Professionally, Mosch considers his biggest achievements so far to be getting his Les Clefs d’Or keys and being elected to the role of director of membership for Les Clefs d’Or New Zealand, which gave him the opportunity to create a handbook for new applicants.

“My future goal is to continue in this amazing profession and to continue to develop myself and others to achieve new heights. I would also like to see the future development of the Prospective Applicants program to incorporate trainings and support, so that the future of the concierge profession continues to flourish in New Zealand.” l June/July 2016

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technologynews

RANTING ONLINE POPULAR

Research has shown that venting ones’ anger online about a poor travel experience is proving a more popular pursuit than taking it up with an official body. The study by Mark Monitor of almost 3300 travellers in the UK, US, Germany, France, Italy, Denmark, Spain and the Netherlands found that 42 percent would post on the web, while

only 40 percent would try to get a refund.

Just over one-third would be sufficiently angered by the poor experience to take it up with an official trade organisation or licensing body. The finding shows 47 percent would check online reviews before booking a travel product, but just 31 percent would look to find the licensing information for a product.

Seven out of 100 travellers said their most recent trip booked online did not meet their expectations, with 37 percent highlighting issues around stolen credit card details or their misuse by a third party following a trip.

Globally, the most popular product bought online was flights (75 percent), followed by accommodation (74 percent), car rental (29 percent) and activities (25 percent). l

LOYALTY RATES POTENTIALLY BAD To understand the potential impact public loyalty rates could have on a hotel owner’s revenue, Expedia has created an analysis based on reasonable assumptions and data to illustrate the hypothetical revenue cost of public loyalty rates. When these impacts added up, the hypothetical scenario shows an 8 percent loss in revenue to owners in online bookings.

Expedia has outpaced the chains’ direct channels growth by demonstrating consumer value and, as a result, increased the OTA share of the mix of chain hotels’ bookings.

Owners are now feeling the pinch of the large franchise fees that chains charge on bookings made via OTA channels even more. The approach taken by some of those chains is to try to reduce the growth of the OTA by restricting what consumers shopping and booking through non-brand websites can access. This could be competitive publicly available rates or blocking non-price benefits such as free Wi-Fi. They are discriminating against consumers in the guest experience by, for instance, making online check-in available only to their loyalty program members who book on the chain’s own channels. l

SOCIAL MEDIA TOP INFLUENCER

Travellers claim they get most of their inspiration for where to go on a trip from watching television and sites such as Facebook and Instagram, according to a new survey. YouGov surveyed 10,000 travellers in the Middle East, North Africa and South Asia (MENASA) in a bid to discover the influencing factors for travel discovery, as well as where emerging technologies such as virtual reality might fit in. Long-held triggers for a destination such as friends and family offline did not feature in the list of leading factors. Still, 75 percent said television shows and content on Facebook were the most common channels for inspiration.

These were followed by 72 percent for Instagram, 65 percent for Snapchat, 63 percent from Twitter and 60 percent from Pinterest. Films were cited by 62 percent of travellers. YouTube didn’t feature at all. MENASA also appear to be giving a warm welcome to virtual reality in the search foodchain. For example, 51 percent said they found the idea very appealing of tasting a destination on a VR headset before booking. l

愀眀愀爀搀 眀椀渀渀椀渀最 䄀䰀䰀ⴀ䤀一ⴀ伀一䔀 刀䔀匀䔀刀嘀䄀吀䤀伀一 ☀ 倀刀伀倀䔀刀吀夀 䴀䄀一䄀䜀䔀䴀䔀一吀 匀夀匀吀䔀䴀 匀椀渀挀攀 ㈀ ㄀ Ⰰ 一攀眀䈀漀漀欀 栀愀猀 焀甀椀挀欀氀礀 戀攀挀漀洀攀 琀栀攀 椀渀搀甀猀琀爀礀 氀攀愀搀攀爀 昀漀爀 瀀爀漀瀀攀爀琀椀攀猀 氀漀漀欀椀渀最 昀漀爀 瀀漀眀攀爀昀甀氀 渀攀眀 昀攀愀琀甀爀攀猀 愀渀搀 攀砀挀攀氀氀攀渀琀 挀甀猀琀漀洀攀爀 猀攀爀瘀椀挀攀⸀ 䨀漀椀渀 琀栀攀 ㄀ ᤠ猀 漀昀 甀猀攀爀猀 昀爀漀洀 愀爀漀甀渀搀 琀栀攀 最氀漀戀攀 眀栀漀 愀爀攀 戀攀渀攀ǻ琀椀渀最 昀爀漀洀 琀栀椀猀 甀渀椀焀甀攀 愀渀搀 椀渀渀漀瘀愀琀椀瘀攀 洀愀渀愀最攀洀攀渀琀 猀礀猀琀攀洀⸀ 䔀愀猀椀氀礀 氀攀愀爀渀琀Ⰰ 一攀眀䈀漀漀欀 椀猀 氀 䔀愀猀椀氀礀 氀攀愀爀渀琀Ⰰ 一攀眀䈀漀漀欀 椀猀 氀漀瘀攀搀 戀礀 猀琀愀昀昀 愀渀搀 漀眀渀攀爀猀 愀氀椀欀攀 愀渀搀 猀椀最渀椀ǻ挀愀渀琀氀礀 椀渀挀爀攀愀猀攀猀 瀀爀漀搀甀挀琀椀瘀椀琀礀⸀ ⴀ ∀唀猀椀渀最 一攀眀䈀漀漀欀 昀攀攀氀猀 氀椀欀攀 甀猀椀渀最 䘀愀挀攀戀漀漀欀Ⰰ 礀攀琀 礀漀甀 愀爀攀 爀甀渀渀椀渀最 礀漀甀爀 戀甀猀椀渀攀猀猀⸀ᴠ

一攀眀䈀漀漀欀 椀猀 愀渀 ᠠ愀氀氀ⴀ椀渀ⴀ漀渀攀ᤠ 猀漀氀甀琀椀漀渀 昀漀爀 愀 爀愀渀最攀 漀昀 栀漀猀瀀椀琀愀氀椀琀礀 椀渀搀甀猀琀爀椀攀猀 椀渀挀氀甀搀椀渀最 刀攀猀漀爀琀猀Ⰰ 䠀漀琀攀氀猀Ⰰ 䴀漀琀攀氀猀Ⰰ 䄀瀀愀爀琀洀攀渀琀 䌀漀洀瀀氀攀砀攀猀Ⰰ 䌀愀爀愀瘀愀渀 ☀ 䠀漀氀椀搀愀礀 倀愀爀欀猀Ⰰ 䠀漀猀琀攀氀猀 ☀ 䴀愀爀椀渀愀猀⸀

匀䄀嘀䔀 吀䤀䴀䔀Ⰰ 匀䄀嘀䔀 䴀伀一䔀夀Ⰰ 䤀一䌀刀䔀䄀匀䔀 䈀伀伀䬀䤀一䜀匀⸀

䌀䄀䰀䰀 唀匀 ☀ 䜀䔀吀 夀伀唀刀 䘀刀䔀䔀 䐀䔀䴀伀 吀伀䐀䄀夀℀ 곰 嘀椀猀椀琀 甀猀 愀琀 眀眀眀⸀渀攀眀戀漀漀欀⸀挀氀漀甀搀 苰 昀愀挀攀戀漀漀欀⸀挀漀洀⼀渀攀眀戀漀漀欀攀洀愀渀愀最攀洀攀渀琀 闰 䌀愀氀氀 唀猀 琀漀搀愀礀 ⠀ 㤀⤀ 㠀㠀㜀 ㄀ 㐀㈀

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worldcitizen

ACTOR TO OPEN HOTEL IN LONDON Academy-award winning actor Robert De Niro has announced plans to open a hotel in Covent Garden in London following the success of his Greenwich Hotel in New York.

The Wellington Hotel is a business venture that sees De Niro and BD Hotels and Capital & Counties Properties open a new venture together in the posh part of London. The 83-room luxury property will reportedly include a spa, two restaurants, a café, and a central courtyard. Construction is expected to start next year and completed by 2019 should council approval be granted.

“The Wellington Hotel would honour the heritage of the area

SEAGULL HITMAN IN TOWN

while bringing the best of what we’ve done in New York to London,” said De Niro. l

During the Cannes Film Festival, falconer Christophe Puzin and Garfield, the Harris’s Hawk has been employed to protect dining festival goers. Menacing gulls divebomb the seaside town each May, and the Martinez Hotel decided to put up a fight this year.

Trained professional and feathered

killer: hit man hawks have been employed to attack seagulls that might swoop down into the hotel’s poolside dining area.

It’s not just the crumbs these birds are honing in on, after all, these French birds have expensive taste, swooping in for their share of eye fillets. l

TREMEZZO RESERVATIONS COMPLETE Lake Como’s Grand Hotel Tremezzo in the north of Italy has been owned and operated since its 1910 opening by successive generations of the local Gandola family. Today the hotel retains an authentic familial feel and at times archaic touch. The hotel has recently been under refurbishment during the winter season and after re-opening for the spring, guests can enjoy all the benefits of the completed renovations that took place over five winters. The latest addition that completes the renovation is the property’s T Spa that has been expanded to incorporate the adjacent 18th Century Villa Emelia for additional treatment rooms, nail studio and relaxation lounge. l

FRIDAY THE 13TH TERROR

LOVE HOTELS GO FAMILY FRIENDLY FLOATING HOTEL FOR BAHRAIN A five million dollar floating hotel has been opened in Manama’s Al Fateh Corniche. The hotel is built on the base of an old houseboat at Coral Bay and is believed to be the first of its kind in the region.

Featuring two large suites among the 14 rooms, the Italian designed floating hotel is the newest addition to the Hotel des Charmes group, that specialise in luxury boutique hotels around the world.

Average occupancy of the hotel sits around 80 percent after a soft launch in December. l

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Japan has plans to convert its famous love hotels into regular hotels ahead of the 2020 Tokyo Olympics. The government has reportedly requested to turn couples-only hotels into familyfriendly versions for at least the duration of the Summer Olympics.

There are approximately 10,000 love hotels with a 40 percent occupancy rate on weekdays. The “amusement business” category currently doesn’t allow guests under 18 that would prevent many families with young children from staying at the properties. Under the new guidelines, the government would have to increase funding to remodel the hotels for family use, including instaling food facilities.

Just over 40 million tourists are expected in 2020 and according to experts, Japan doesn’t have enough places to accommodate everyone. l

Guests of the five-star Hotel du Cap in Cannes, France were panicked after a fake terror attack on Friday 13th May. A speedboat full of men in helmets and military style uniforms attempted to storm the dock of the hotel and men were dressed similarly to an “ISIS-like” militia group. “Someone screamed and people jumped out of their chairs and started moving quickly to the swimming pool area, it was pretty scary,” said an onlooker.

Since the attacks in Paris last November, the country has been on high alert, especially of late with the Cannes Film Festival event.

The French internet company behind the stunt, Oraxy, has not yet commented on the prank. A police spokesperson said that the men know that they have overstepped the mark and they feel ashamed. l

JUCY TO EXPAND POD-STYLE New Zealand tourism business Jucy is considering opening its new pod-style budget hotels in Australia later next year, following the success of its New Zealand roll out.

The first of the pod-style Jucy Snooze hotels will open at Christchurch Airport in November and one in

Queenstown next July while another in Auckland is also on the drawing board.

The hotels will contain hundreds of fibreglass and steel bed capsules stacked bunkstyle eight to a room, with a communal bathroom and kitchen/lounge areas. l

pestcontrol

ELIMINATING RODENT PESTS The days when rodent and insect pests at home or in the workplace could be eradicated with a hefty dose of poison or a couple of traps tucked behind a counter and forgotten are long past. In fact, two conflicting trends are making pest control ever more challenging. On the one hand, pests are becoming increasingly resistant to poisons, requiring ever stronger doses to kill them. On the other, new health and safety regulations, such as the recently implemented Health and Safety Policy (HACCP) Regulations require even safer methods of control.

Fortunately, we in New Zealand do not have to reinvent the wheel: Europe and America are a decade ahead of us on this front, and a range of tried and tested techniques are available. New Zealand company Alpeco is now importing these and making them available both as DIY options and as serviced contracts. Winter is coming and with it rats and mice. These pests have spent the summer outdoors, feeding and breeding, but as the weather grows cooler, they will move inside in search of food and warmth. Now is the time to get traps in place to ensure these pests have a warmer welcome than they anticipate!

Alpeco has available a range of mouse and rat traps manufactured by German company NARA and sold under the brand name Gorilla. Made of spring steel and robust, non-toxic plastic, these traps are the best on the market. Specially designed kill boxes in plastic, aluminium or cardboard, depending on the situation, ensure the traps are safe and secure from all save the intended targets and at the same time provide a further attraction to rodents, which see only a cosy box. While several of these kill boxes are supplied from Germany, Alpeco is proud that it has designed some of its own, under the Designed2Kill (D2K) label, which is now being sold back into Europe.

Of course, traps are only as good as their lures, and the days of a piece of drying cheese or peanut butter are long past. The traps use synthetic and totally non-toxic lures manufactured by NARA. Rats and mice find their smell irresistible, yet unlike traditional baits, they will not dry out, enabling them to continue to attract the rodent’s month after month.

A further refinement of the modern rodent trap is the eMitter; an optional electronic device that can be attached to the trap to notify when a kill has been made. This can be either by a warning ‘Beep’, or by a notification to a remote control pad, or, with an appropriate app, direct to a cell phone.

Gorilla Traps, Nara Lures and eMitters are all available exclusively from Alpeco. Easy to set up and maintain they provide a simple DIY option for most situations. Alternatively, Alpeco can provide a service contract and maintain the traps for you. Alpeco is happy to advise you on your particular needs, to ensure that your home or business plays host to no unwanted guests!

Contact: www.alpeco.co.nz or 0800 257 326 for technical advice.

Email: info@alpeco.co.nz or www.designed2kill.info for product sales Contact us to go into the draw for 2x Tickets - Fine Food NZ 26-28 June 2016 and visit us at stand C18. l

• Non-irritant for staff & guests • Colour coded for simple dosing • Extensive range • Cost efficient • 99% natural

CONTACT: Simon Yandall Simon.yandall@bjball.co.nz 021 655 138

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realestate

NZ COMPANY SELLS DERELICT RAROTONGA RESORT

HELENA BAY LODGE TO OPEN New Zealand’s newest luxury lodge, Helena Bay Lodge in Northland, will open its doors on 1 November.

Located in stunning Northland, Helena Bay Lodge offers guests a spectacularly designed lodge with comprehensive facilities, five luxuriously appointed suites including two villa suites and three junior suites, Russian Banya spa and 25m lap pool, 750 acres of privately owned land, estate to Plate cuisine inspired by world famous Don Alfonso 1890, and 4.5 kilometres of privately owned coastline with four private beaches. Hiking, ocean fishing, horse riding, biking, diving, and farm tours are available on the property, just 40 minutes north of Auckland, by helicopter. l

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A derelict Rarotonga resort, once linked to the Italian mafia and believed to be cursed, is up for sale. Auckland-based Mirage Group has put the abandoned beachfront property on the market. The resort, on the southern side of the island, is known as the former site of a planned Sheraton Hotel. All that remains are moss-ridden spa baths, smashed hand basins and toilets. In November 2014, Mirage Group lodged an Environmental Impact Assessment with a Cook Islands Government agency seeking approval to turn the hotel site into a five-star resort.

The application had been placed on hold. Bayleys, which is marketing the property, said the current owner had completed plans for a luxury resort featuring stylish hotel rooms and a lush tropical

garden. The property would be Rarotonga’s first five-star resort with potential to accommodate up to 460 rooms, villas and apartments. The new developer or investor would be free to make adjustments, or propose a completely new resort, as long as it remains a five-star product. Bayleys salesman Philip Toogood said the property had huge development potential. l

AN INDEFINABLE SPECIAL PLACE Wairua Lodge in the Hidden River Valley is aptly named. It is a natural paradise of 15 acres of mountain rainforest accessed off the iconic 309 Road which showcases scenery through farmland, pine forest and bush. It is the only accommodation on this route.

Now the Whitianga property is for sale. The original

turreted home built in the 1980s from locally milled timber is the current owners’ home. The owners developed the business and property over the past ten years. The guest accommodation comprises four rooms with ensuites. A two bedroom apartment, The Riverdeck Suite, faces into the valley.

A tall two storey barn provides alfresco lounge dining with indoor/outdoor options with kitchenette, ideal for international guests who choose to do their own catering. Wairua Lodge is on a 5.8 Hectare Block of regenerating Temperate Rainforest 12 kilometres from Whitianga. The Old Coach Road is the original stage coach road that was hand dug between the Port of Coromandel and the Port of Whitianga in the Kauri logging and gold mining period of Coromandel’s colourful history. l

realestate

BIG BOOST FOR CHRISTCHURCH

Two major hotel firms have bought into central Christchurch in multimillion-dollar deals in the Cathedral Square area. One will repair, rebrand and reopen the boarded-up 179-room former Millennium building.

The other will build a new 140room hotel on a vacant piece of the old Press site nearby on Gloucester Street. Southland businessman Geoff Thomson, the owner of Distinction Hotels, is paying $8.6 million for the former Millennium building. Thomson said they hoped to start repairs in September. It is likely to be renamed Distinction Christchurch. The property has a $31.75m rating valuation.

Brian Mansfield, the spokesman for the building’s seller Jegual Investments Ltd of Singapore, said after lengthy insurance negotiations the building had been in limbo.

Thomson had approached them with a number they couldn’t say no to.

Also buying into the area is Auckland-based Sarin Group, which paid $1.5m for 160 Gloucester Street. They plan to spend $25m to $30m building a four-star hotel on the vacant land.

Sarin Group is co-owned by chief executive Anuradha Sarin and her husband, Raman Sarin, who have nationwide hotel and events centre interests. l

REMARKABLES PARK WELCOMES RAMADA Queenstown’s first new hotel in five years will open soon in a high profile extension of Remarkables Park Town Centre.

Ramada Hotel & Suites Remarkables Park Queenstown, part of the Wyndham Hotel Group, will be the sixth property in the Ramada New Zealand portfolio and is scheduled to open in time for the 2016 American Express Queenstown Winter Festival from 24 June to 3 July.

The all-suites style hotel has been developed by Robert Neil’s Safari Group. The hotel offers guests a mix of well-appointed studio, one-bedroom, two-bedroom, and three-bedroom king apartments, all with ensuite bathrooms, full kitchens and laundry facilities. Alastair Porter, CEO of Remarkables Park Limited, said the hotel opening is another milestone for the growing master planned Remarkables Park development.

“In such a strong visitor economy Ramada Hotel & Suites Remarkables Park will help to meet the rapidly growing need for more visitor accommodation in Queenstown,” Porter said. Other hotel features include a ski gear storage room, complimentary parking, LCD TV + SKY channels, washing machine/dryer room and free booking cancellations and amendments. l

RUSSELL – popular Holiday Park FHGC

Tourism is taking over as the biggest export earner in New Zealand. For many years Northland has been one of the drivers in this sector.

A record number of tourists is set to arrive in New Zealand this year and this might be the time to invest in a property/ lifestyle business that is poised to grow for many years to come!

RUSSELL – Orongo Bay Holiday Park is unique in every way possible.

The site includes a well setup campsite with all amenities available, catering from large groups to the individual traveller. This is a dogand family friendly holiday park with its own native bush with an abundance of wildlife, including Weka and North Island Kiwi’s. It is so unique that the BBC TV recorded wildlife for one of their shows, airing this year worldwide.

The land is mainly flat and the potential to add a diverse range of business opportunities (including redeveloping the land) is a real possibility.

The Vendor is motivated to sell. To get an understanding of the full potential of this opportunity, we invite all Expressions of Interest to come forward. A comprehensive Information Memorandum is available upon registration to our website or call Rudy today on 021 421 346

BROKER: Rudy Kokx, 021 421 346 or rudyk@linkbusiness.co.nz REF. #: 20117

Link Business Broking Ltd REAA08

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The Hotel team took a trip across to FHA Singapore to check out all the new products and emerging trends. Here is a showcase of our top picks. For more visit www.hotelmagazine.com

GLOBAL SOLUTIONS FOR HOTELS As the leading provider of hospitality management solutions, UbiQ Global Solutions not only provide traditional property management solutions but also solutions designed to help hotels connect to their guests, deliver a unique guest experience and earn guest recognition and loyalty. From mobile phone check-in and checkout, paperless front desks, to a personal guest portal, the Qikinn applications suite enables hotels to achieve higher business operational efficiency, build guest loyalty, increase revenues and save on commissions paid to OTAs.

BY-THE-GLASS WINE

EuroCave’s ‘Vin au Verre’ (wine by the glass) pouring system gives sommeliers unparalleled control over their wine list and offers guest the best possible glass.

Demanded by and designed for industry professionals, this innovative wine dispenser machine is able to store eight open bottles at the perfect temperature without spoilage for up to three weeks. EuroCave is offering restaurant owners and sommeliers the freedom to open up more of their cellar to by-the-glass purchase.

It is also the perfect machine for wine tasting as the VOV3E preserver offers precisely dosed pours in three, six or 12 cl. With the option to indefinitely hold red wine at 15 – 19 degrees Celcius, this is the perfect wine tasting system for any varietal or style.

Contact EuroCave New Zealand for more information via their website www.eurocave.co.nz.

ENGINEERING STABILITY Currently selling products in over 35 countries around the world, FLAT has invented, patented, manufactured and commercialised hydraulic technology with stabilisation and alignment capabilities. This technology is integrated into a range of FLAT table bases all of which automatically stabilise and allow users to perfectly align multiple tabletops.

Through working with world-leading mechanical and chemical engineers as well as plastic producers, FLAT has created innovative components that achieve optimum hydrolytic performance. Each point of contact with the ground has its hydraulic cylinder fitted within the leg; all the cylinders interconnect via fluid hoses.

For more information or to order contact info@flattech.com.

AUSTRALIA IS DRINKING BONDI CHAI Bondi Chai is Australia’s most awarded chai latte. A spiced tea drink made with milk; Bondi Chai is based on India’s centuries old ‘national drink’, chai masala. A delicious blend of black tea, vanilla, honey, cinnamon, ginger and a range of comfort spices, Bondi Chai is Australia’s gold medal-winning version.

There are two flavours available, a vanilla honey variety that is a smooth, softer flavour with fewer spices, and Club Cinnamon, a

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closer version of India’s traditional drink with stronger spices and a crisp aftertaste.

Certified Gluten Free, Bondi Chai has a small amount of caffeine in it and is 99 percent fat-free when made with trim milk.

Foodservice bags are available in 1kg that makes up to 100 drinks. It is also available in smaller sachets for individual use for the in-room minibar.

For more information visit www. bondichai.com.au.

SHATTERPROOF GLASSES FOR GUESTS Strahl polycarbonate beverage ware is known by many as the world’s best alternative to glass, combining elegance and strength with versatility. Strahl is now adding two new sizes to their CapellaStack stackable tumbler range a 355ml tall and a 414ml short tumbler. These are ideal for serving anything from liquor on the rocks to iced tea, smoothies and juices.

With storage space at a premium,

Strahl CapellaStack Tumblers are the perfect solution. Designed specifically for hospitality, this range is space efficient behind and on the bar, as well as light to carry.

The high quality shatterproof polycarbonate provides a safer environment for customers with no exposure to broken glass. For more information contact www. innovaproductslimited.com.

GOODBYE TO INDUSTRY WASTE Established in New Zealand in 2013 and specialising in recycling products with more than 3,000 solutions implemented in the UK market, Easi Recycling has added a new range to its portfolio, the ‘Longopac Bagging System’. Manufactured in Sweden.Longopac enables smarter waste handling and creates a more efficient working environment; the system is based on an extremely thin and strong three-layer polyethene material that is folded into compact cassettes up to 110 metres long.

The bags are always 100 percent full and sealed from the outside, making it an economical and hygienic option for managing waste. The numerous designs of the Logonpac system ensure there is a solution for every industry need. For the restaurant and café industry, the purposely-designed ‘Longopac Flex’ is ideal for customer waste; it is flexible and adaptable, fitting most existing waste cabinets in customer areas. The Longopac technology means the bag adapts to the quantity of waste, not vice versa and improves the health and safety of the user by eliminating unnecessary contact with 3rd party waste. The stylish ‘Longobin’, is practical and user-friendly for public spaces.

The barrel is easy to remove, and the bag is always in place, allowing for quick changes, making it the perfect solution for public environments. The ‘Longostands’ can easily be organised into recycling and waste stations, and colour coding waste streams for every department. For example, the ‘Maxi Food’ purposely designed for the food preparation areas, has stainless steel legs and wheels. The food blue bag cassette or black odour control cassettes are perfect solutions for the disposal of food waste. The advantages also include time saving, reductions in handling waste and low material consumption.

Also, Longopac 3-layers bags are twice as strong as standard bags of the same thickness. As councils within New Zealand adopt zero-waste policies and aim to achieve zero-waste status by 2040, companies like Easi Recycling are important to assist in the achievement of this.

Their knowledge and experience of preparing and implementing waste assessments across numerous industries are invaluable, as they help develop strategies for the avoidance of waste to landfill.

RAINBOW INNOVATION

With over 15,000 kitchen equipment and utensils in the product range, Andy Mannhart AG caters to professional kitchen requirements. The company provides professional services in kitchen equipment and utensil requirement listing and specifications and specific custom-made food and beverage equipment. A fantastic new offering is the Rainbow Collection of serving bowls that are slightly inclined, insulated with a double wall system to keep food passively cold.

This distinctive line was in blue, white, orange, yellow, green and plain stainless steel. The latest full range of products may be viewed at www. andymannhart.com, fully illustrated with pictures and product information.

TOP-QUALITY CHOCOLATES

Specialising in gourmet chocolate for top-quality food service, Domori was founded in 1997 by Gianluca Franzoni after he had spent three years working on cocoa plantations, experimenting with different varietals. Since its inception, the company has been revolutionising the chocolate industry by combining the finest cocoa beans, known as ‘Criollo variety’, with a simple, ancient recipe. Domori was also the first Italian chocolate manufacturer to manage and control the supply chain throughout its entirety.

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Want your product featured? Contact monique@reviewmags.com

GRIDDLE CLEANING SYSTEM NO MORE WINTER HAIR The Remington Silk Italia salon quality hairdryer has a powerful Italian AC motor which lasts twice as long as the average dryer. The 2300-watt hairdryer features Silk Ceramic Technology with silk proteins, providing even heat distribution for salon results. The advanced conditioning technology releases 90 percent more ions and shine for guests this winter. All Remington products come with a two-year, three-year or five-year manufacture warranty.

For stockist information contact 0800 736 776.

Scotch-Brite Quick Clean Griddle Cleaning system is a complete system for cleaning commercial griddles. This system is faster, safer and easier than traditional griddle cleaning products. It cleans efficiently with no rinsing needed and keeps hands away from hot griddle surfaces. Formulated with ingredients that are considered Generally Recognised as Safe’ (GRAS) in food by the U.S FDA, the system has no strong chemical odour and no caustic soda. The system helps increase operational efficiency by reducing the time it takes to clean the griddle. Contact 3M to arrange a demonstration on 0800 364 357.

BEE BEAUTY Great Barrier Island is home to one of the first and longest running commercial beekeeping farms in New Zealand that was established in 1839. Today, the island still produces the finest manuka honey that can be found in Matakana Botanicals Great Barrier Island Bee Co products. High in antibacterial methylglyoxal (MG), manuka honey is proven to not only heal the body internally, it also helps to keep the skin clear, hydrated and youthful. Natural, manuka honey based bath and body care products are a luxury product for guests. Products in the collection include a Triple Milled Soap, Hand Wash, Intensive Hand & Nail Cream, Nourishing Body Lotion and Beeswax Body Butter. For more information visit www.matakanabotanicals. co.nz.

WOMB OF THE WAVE – MARIA FOWLER Half Moon Bay artist Maria Fowler has enjoyed exploring a variety of techniques in her works over the years. A former adult tutor at Howick’s Uxbridge Centre, Pakuranga’s Te Tuhi, and Manurewa’s Nathan Homestead, Maria is continuing her experimentation with a new series of works.

Using acrylic on stretched canvas, she combines the techniques of pointillism, Aboriginal dotting and Klimt like decoration to produce, bright bold, abstract paintings. Inspiration comes from her passion to understand the origins of the Universe, the cycles of formation, transformation and transcendence. Through meditation practices she explores alternative reality and her connection to the Cosmos. She attempts to capture the fractal nature of creation, the ebb and flow of matter. To many, her resulting works have been thought provoking, colourful as well as decorative. Adjectives such as visionary, spiritual and even esoteric, have been used to describe her paintings. Maria undertakes commissions and the public are welcome to view her progress and works at her studio workshop. More than Art at 145 Cascades Road, Pakuranga, Auckland. For more information contact Maria on 0273452453 or artworkbymaria@yahoo.co.nz.

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industrynews HERITAGE SPINNING OVER GENERATIONS

NEW INNOVATION IN DUSTING 3M’s Easy Trap Duster uses specially developed disposable sheets and traps and holds eight times more dust, dirt, sand and hair than traditional mops and other disposable systems. It’s simply a more efficient way to pick up dust and dirt. The Easy Trap Duster is ideal for facilities where cleanliness is crucial and wherever there is a need for high image floors. Lower drag with the product reduces worker fatigue. The product is able to be used on existing dusting tools, in wet environments and contains a minimum of 60 percent recycled content. Contact 3M to arrange a demonstration on 0800 364 357 or visit their website for more information www.3m.com/nz/ facilities.

Pelage is an innovative New Zealand textile company that specialises in 100 percent New Zealand made homewares. With a heritage spanning over five generations, Tracy Wood and her team continue to create and develop homeware and apparel products that utilise the best of New Zealand’s natural fibres. The collections available include luxurious throws, cushions and blankets and ecofur bedspreads, adding ambience to any room. “We are passionate about the unique features of natural fibres,” said Wood. “Here in New Zealand, we have fantastic natural fibres to choose from with our unique Possum Fur or Eco Fur, Merino Lambswool and Pure New Wool for example.” Throughout the blanket and throw collections, there are timeless pieces with nature-inspired colour tones, and that exude softness. Pelage uses sustainable natural fibres across the range of blankets with a size range from single to super king, and the wool is naturally fire retardant. The Moss Lace throws, ultra soft throws and blankets have a unique Merino Lambswool that is low pilling. Known for its warmth and natural elasticity, Merino Lambswool has resilience like no other fibre.

Independent research by Hohenstein Institute found that people using synthetic fibre blankets experienced higher desirably higher body temperatures and irregular heart beats resulting in less comfortable and restful sleep compared to woollen fabrics.

For more information on this exquisite collection and to ensure your guests are kept warm this winter, contact Tracy at tracy@pelage. co.nz, call 021 462658, or visit the website www.pelage.co.nz.

LOCAL ARTISAN Karven Craft Distiller is an artisan distiller of premium New Zealand spirits, focused on providing small-batch products of exceptional quality. Handcrafted in small batches of 100 individually numbered bottles, the brand’s premium dry gin is made from GMO-free grain alcohol and pure mineral water coming from an aquifer that sits directly below the distillery. It also contains eight carefully selected organic botanicals, including native Manuka and local citrus fruit. Distilled using a traditional method, with a unique technique, Karven Dry Gin is smooth enough to enjoy on its own or as a delicious ingredient in cocktails.

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

POSTURE PERFECT One of the fastest growing bed brands in New Zealand, Slumberzone provides innovative and luxurious beds to commercial establishments.

The new Posture Perfect bed features a Tri-Pedic pocket spring mattress that is unique with distinctive design giving a firmer and supportive response when body pressure is applied. The mattress also has an enriched side encasement with enhanced centre support. It is available in a wide range of colours and fabrics and an option upgrade to a pillow top for a plush feel at nominal cost. All with a five-year warranty. When compromise is not an option contact Slumberzone to ensure guests get the perfect night’s sleep. For more information call 0800 424 3769.

FOR DISTINGUISHED DINERS The ultimate chicken burger has arrived.

Franklin Foods’ gluten-free, dairy-free, egg free burger covers it all. Made from chicken breast meat, this Cattle Country Chicken Burger has been specially designed to match the taste and needs of distinguished diners, all the while keeping you, the chef, forefront in mind when it comes to convenience. With their exceptional range, you only have to stock one line of each product; this allows you to cover a high percentage of your customers’ allergen and lifestyle choice needs, without losing any of the great flavour. Ideal on a bun as well as a filling for a lettuce burger, this 120g Chicken Burger is available at your local Foodservice Distributor, coming in 20 patties per foil.

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BEDS TO BEST FIT BUDGETS

EFTPOS MAKING LAUNDRY EASY Speed Queen have designed, built and supplied equipment to literally millions of laundromats and vended laundries over the past 100 years, and now offer fully integrated EFTPOS payment systems to give choice and flexibility for accommodation providers.

For hotel and motel businesses, EFTPOS payments provide two opportunities. Coins have been a security issue in the past, and EFTPOS eliminates that problem, plus most people carry EFTPOS when travelling so the uptake usage is higher as cards make it easier for guests to do their laundry.

“In the tourism industry, it would be a huge convenience for

both guests and owners,” Speed Queen sales director Duncan Gardiner said.

“Customers simply walk up to a central payment terminal, and follow the prompts on the screen, and owners no longer need to worry about handling cash.”

The washers can also be set up to automatically dispense detergent which is an added convenience for guests and keeps laundry rooms much cleaner.

Gardiner said Speed Queen guarantees durability, reliability, and longevity and offers the longest commercial warranties in the industry.

“We’re the oldest manufacturer in the world, but we’re always working on ways to innovate and lead the market.” l

Helping guests get a good night’s sleep should be a top priority for hotels and accommodation providers to gain a more competitive advantage in the hotel industry. Both leisure and corporate travellers continue to demand more from a hotel stay, and increasingly share their level of satisfaction online. Hotels are striving to provide their guests with a great experience and the bed is one centrepiece that should stand out above all, one that leaves an indelible imprint on the overall impression. As it is somewhere where guests spend the most of their time, it is vital that a comfortable and supportive bed is at the ready.

A.H Beard has a comprehensive range of beds available to choose from, and their experienced team can assist in taking property managers through the options to find products that provide the best possible outcome for their guests.

A good night’s sleep will leave the guests revitalised for the rest of their stay, and all appreciate uninterrupted sleep. A loyal guest can be acquired should a bed and sleep rival or betters their home experience.

With over 115 years of bedding

experience, and a commitment to superior sleep that spans five generations, King Koil by A.H Beard is a trusted choice for the hotel industry. King Koil is the only manufacturer to carry an endorsement from the International Chiropractors Association, this together with utilising latest spring technologies ensures commercial mattresses are designed to endure the rigours of the accommodation environment, while providing a comfortable night’s sleep for guests.

In addition to this, their commercial range features fire retardant fabrics that exceed European standards. A.H Beard also provides ergonomically placed handles on the mattresses, bases with designer fabrics and recessed legs to make life easier for housekeeping staff and to keep the look of the beds contemporary.

The King Koil commercial range is backed by our 10-year guarantee that gives its customers the peace of mind that they are purchasing a quality product that will last.

All products are manufactured in New Zealand and are thoroughly tested to ensure that they perform to the highest standard for commercial customers. l

INSPIRING HOTEL DÉCOR Established in 1968 as manufacturers of photo frames, art and mirrors, Napier family-owned business Rembrandt Fine Arts has grown to be one of the most respected wholesale suppliers in the market today.

Offering a wide range of contemporary and traditional pieces including vintage and aged leather, artificial plants, clocks and cushions, the company moved into the commercial category eight years ago after identifying an opportunity in the market.

“Rembrandt has a complete range for every accommodation establishment across the board, and we can help businesses with décor from the lights to the photo frames,” said sales and business development manager, Richard Dixon.

“All of our products are not only stylish, modern and good quality but also affordable.”

As Rembrandt work with such a vast network of factories, custom design options are available to businesses that would prefer a slightly more tailored approach for existing or new spaces. The team regularly travel to many tradeshows around the globe to guarantee the supply of the latest season’s products and the ever changing range that is required for establishments to be up to date and looking fresh.

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“We follow design trends and get inspiration from around the world and often the trends that are most sought after are those that come out of Paris.”

A trend that has been popular with hotels has been the use of digital prints onto canvases that can express a theme throughout a hotel without a hefty price tag. Rembrandt can transform any digital photo onto New Zealand made canvases with exceptional quality.

Based in Hawke’s Bay, the company has representatives in both Christchurch and Auckland that can meet with customers directly to ascertain exactly what they want, working within any budget. Cost-effective décor solutions for establishments are achievable without compromising on quality. Product catalogues and offerings are available to view online.

For more information visit www.rfa.co.nz. l

Redefine the sleeping comfort of your guests.

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

Tri-Pedic® is a Slumberzone exclusive design which targets at enhanced lumber support and minimal partner disturbance. Central part of our Tri-Pedic® design is supported by Dual Coil Technology to offer the best posture alignment for a quality rejuvenating sleep.

Split mattress with zip provision.

POSTURE MATE • Tri-Pedic Dual Tech Spiral Spring Mattress • Enhanced centre support • Enriched side encasement • Colours and fabrics of your choice • Pillow Top Option Available • Fire Retardant Fabrics • 5-10 YEAR WARRANTY

“Divine quality and awesome service.”

Trish Cookshanks, Owner Edelweiss Motel Pahia

Slumberzone Beds - unrivaled quality at amazing prices.

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Email your details to set up an exclusive account with us today.

CONTACT US NOW Email: commercial@slumberzone.co.nz Phone: +64 9 2682535 Mobile: +64 224124444 www.slumberzone.co.nz

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LAKESIDE INSPIRED UPGRADE

MADE TO THE HIGHEST STANDARD Silver Fern Rotorua Accommodation & Spa in Fenton Street, Rotorua have chosen Slumberzone beds for their guests. “The bedding is one of the key factors for our guests’ comfort when they stay with us at the Silver Fern, and that’s why we have chosen Slumberzone as our bed of choice. Our guests often comment that it is the most comfortable bed they have slept in, which is exactly the experience that we want them to have,” Silver Fern owner Shirley Springer said. “Vikram Nagpal and his team are very professional, the beds are always made to the highest standard, and they are made and delivered on the agreed date. I would have no problem in recommending Slumberzone as an option for your motel or hotel bedding requirements.”

For more information contact Slumberzone Manager – Sales & Marketing Vikram Nagpal on 022 412 4444 or email commercial@ slumberzone.co.nz l

A leading wholesale supplier of furniture, frames, mirrors, art, contemporary home décor and giftware.

We proudly provide our retailers in New Zealand with good quality and stylish modern products at affordable prices.

REMBRANDT FINE ARTS LTD Napier | New Zealand | P: 64 6 8310150 F: 64 6 8310153 | M: 64 21 834524

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Near to Lake Wanaka, visitors can unwind in the newly refurbished guest rooms at Wyndham Vacation Resorts Wanaka created by award winning hotel architects and interior designers, Dalman Architecture.

Texture and soft colours, as well as contemporary timber furniture now feature in 62 of the four star resorts guest rooms, making a lighter décor.

Interior designer Wendy Tran created the scheme and was inspired by the surrounding mountains and lake. “The palette features soft, calm, tonal colours that are enhanced with a mixture of plain and patterned fabrics. We added modern light coloured timbers and comfortable furniture to enhance the relaxed feel in both the living and sleeping spaces,” she said.

Simplistic, white-oak timber furniture was custom-designed by the company to add a natural, contemporary look as well as improve functionality. It was designed to be lighter in weight to both increase the spaciousness of the rooms and enable housekeeping to make up the rooms more easily. Custom made timber headboard panels are designed in an abstract pattern that depicts the lake, hills and skyline from the surrounding scenery. Compared to the fabric headboards that were replaced, they are easy to clean and improve hygiene.

The white oak is complemented by white linen on the beds and brown textural fabric on the base. Green throws and fern leaf patterned cushions add a unique New Zealand touch. The leaf-green theme continues in the living spaces with matching colour upholstery on the chairs. Orange on the dining chairs adds colour that also reflects the seasonal colours the region is renowned for. Extra lighting is provided by a modern timber floor lamp with a linen textured shade.

Richard Dalman, managing director and project director said: “We believe hotels should relate to their location and speak of the essence of the region. Our concept follows the relaxed environment of a resort, and reflects natural materials, textures and colours of the surrounding Central Otago environment.” Kaydee George, resort manager of Wyndham Vacation Resort Wanaka said, “The feedback from our guests has been extremely positive. They love the fresh, crisp look, modern fittings and comfortable furnishing that complement our gorgeous location.” l

We believe good beds contribute to great business As leisure and business travellers continue to demand more from their hotel or motel stay, and increasingly share their level of satisfaction online, hotels and motels are striving to provide their guests with a great experience.

There is one item that should stand out above all, that leaves an indelible imprint on the overall impression and experience of the guest, this being the bed. The bed is where a guest spends most of their time. The beautiful adornments, the scrumptious meal, the picturesque scenery and perfect location, are futile without a comfortable and supportive bed.

A good night’s sleep will leave your guest revitalised for the rest of their stay. Whether visiting for business or pleasure, guests appreciate uninterrupted sleep.

Provide them with a sleep that rivals or even betters what they experience at home, and you have a loyal customer for life.

With over 115 years of bedding experience, and a commitment to superior sleep that spans five generations, King Koil by A.H. Beard is a trusted choice for your hotel or motel.

Utilising the latest spring technologies, King Koil Commercial mattresses are designed to endure the rigours of the commercial environment, while providing a comfortable night’s sleep for guests. Plus, King Koil is the only brand to be approved by the International Chiropractors Association.

Every guest has a story, make sure it’s a good one For more information or to request a quote contact Alan Hawkins: NZ Commercial Account Manager M: +64 21 906 017 E: alan@ahbeard.com ahbeardcommercial.com 0800 242 327

Developed in conjunction with the International Chiropractors Association

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SUPPLYING GUEST ROOMS THE SLEEP EXPERIENCE Following on from recent room upgrades at Heritage Hotel Hamner Springs, Heritage Christchurch is the latest hotel in the Heritage Hotel group to introduce the Heritage Tranquil Bed provided by Sleepyhead experience for guests.

The innovative new bedding system includes a comfortable new bed and base, with a plush mattress featuring thick layers of pure natural fibre and a comforting pillow topper. The advanced technology of the bed’s BioXCell spring system promising spinal support is considered to be at the forefront of pocket spring technology.

Triple sheeting is also offered in every room.

“As part of our guest experience, we focus on our guests and how best to look after them,” Heritage Hotels New Zealand group operations manager Gary Jarvis said.

The optimum guest sleep environment was carefully researched, and Heritage sought the help of Auckland chiropractor Dr Simon Kelly to ensure this.

“We worked in conjunction with a

chiropractor and together reviewed a number of different beds,” Jarvis said.

He said many guests have said it’s been the best sleep they’ve had. “Our guest feedback across the group has been really phenomenal.

In terms of quality of beds, we worked quite closely in conjunction with Sleepyhead. It forms part of our ongoing focus in terms of guest care.” After spending months searching for the best beds New Zealand has to offer, each Heritage executive management team member was tasked with trialling the shortlisted options.

Satisfied after putting the beds to the test, they trialled them for several weeks with customers which resulted in virtually 100 percent approval.

Heritage also offers guests the option to exclusively purchase from the Heritage Tranquil Bed and Sleepyhead pillow range for the same luxury at home. The tranquil beds were introduced at Heritage Auckland and Heritage Queenstown last year. l

COMMERCIAL

Choosing the right appliances and guest room equipment for accommodation can be laborious, particularly with the abundance of products available in the retail market.

ASTRO Hospitality, which represents JVD, the leading manufacturer of hotel specific guest room equipment for over 30 years, offers experience, competitiveness and improved standards with its range of appliances. Safety, sustainability and innovation are at the core of the business’ ethos. “The overarching consideration should always be the guest, as the success of a good product is, after all, a human experience,” said Reuben Beatson, business development manager of ASTRO Hospitality and the factory representative of JVD. The attention to detail sets JVD apart from mass retail products. The products meet international safety standards and cater to hotel-specific requirements, such as smaller kettles, hair dryers with spinal cords and silent minibars with energy efficient cooling technology. JVD’s 800ml Duchesse compact kettles are one example of creating positive impressions for guests. “Not only do they boil fast and use less energy and water, but they also have an ergonomic handle with a patented, built-in SwitchSafe mechanism for ultimate safety.” JVD offer fit-outs of entirely new or refurbished hotels, ranging from rooms to housekeeping, laundry and even public spaces.

Hoteliers are increasingly looking for a competitive edge, with the guest experience increasingly becoming the point of difference from one brand to another. Beatson said that above all, accommodation providers should play it safe when next choosing appliances. Already widely distributed and implemented across Europe and Asia, there is now a growing demand for premium appliances in Australia and New Zealand. For more information and product catalogues email reuben@astro.net.nz or call 0800 466 966. l

Sleepyhead is New Zealand’s largest and most trusted bedding brand.

The Sleepyhead Commercial range features leading innovative technology, designed for optimum comfort and durability.

Phone 09 276 9300 Fax 09 270 6006 Free Phone 0800 753 377 Email commercial@sleepyhead.co.nz

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Freephone: 0800 820 131 Telephone: (09) 828 1079 Fax: (09) 828 4918 email: sales@titanfurniture.co.nz

From our exclusive network of worldwide suppliers, we offer a vast range of hand selected imported furniture. With our in-house team of engineers, welders, carpenters, machinists and upholsterers are among the best who can produce bespoke furniture to fit your design space. Today’s common goal for the hands-on owners and their team, is to provide professional commercial solutions for our clients, taking your concepts, ideas, aspirations and turning them into reality.

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refresh&refurb

A TREASURE IN NAPIER After travelling around the North Island and staying in a few different hotels, Neil Barber considered most of them nice but lacking character.

Upon coming across Art Deco Masonic Hotel in Napier, however, he said it couldn’t be resisted. Built in 1932, the complete refurbishment of the hotel was designed to restore and enhance the Art Deco features while introducing modern comforts expected by guests.

It involved a total makeover of the 1932 Art Deco building, which included two bars and restaurants, 42 hotel guest rooms, functions and meeting facilities. Now the director of Art Deco Masonic Hotel, Barber said that all in all, staying at the hotel was one of his best experiences during his 10 days travelling the country.

“The Art Deco Masonic was different, right from the Masonic symbols on the ceiling of the lobby and the floor of the elevator to the gorgeous room with balcony patio access and a view of the seafront.”

Located on the waterfront in Napier South, the hotel was purchased in 1998 by Barber as a property investment with a sitting tenant, and in 2010 the opportunity arose to take over operational management of the hotel.

“We took a year’s time out to review the business dynamics and to establish a plan of attack. “The major refurbishment commenced in the winter of 2012, which involved renovating 10 hotel rooms and creating Emporium Eatery & Bar.” Barber said conducting changes around an operating hotel was the biggest challenge of undertaking the refurbishment.

“Not only did we need to consider the quiet enjoyment of hotel guests but we needed to offer continuity of employment to our team of staff.

Over the next two winters all the hotel rooms were refurbished and in 2014 these efforts began to gain recognition, with Art Deco being awarded winner of Best New/Redeveloped Accommodation Hotel in the Hospitality NZ Awards for Excellence. A visit was made to Auckland’s Hotel de Brett, a hotel of the same era, which helped spark inspiration and ideas.

“We commissioned an Art Deco-inspired carpet which is striped and contains a palette of nine different colours. This carpet has been used throughout the entire hotel, and the interior décor has been designed to complement this dramatic carpet. “The hotel is beautifully fitted out. The bannister of Kauri wood to the second floor is sensual to the touch.”

Art Deco has now won TripAdvisor’s Travellers’ Choice award for three years in a row from 2014 to 2016. This speaks volumes for itself, as well as the hotel being ranked number five on TripAdvisor’s Top 25 Hotels in New Zealand. The hotel’s occupancy rates were at 85 percent in February 2014, their busiest month, which rose to 95 percent in 2016. Similarly, the average room rate was $162 in 2014, and this rose to $218 in 2016.

In 2015, the Art Deco Masonic was recognised once again; winning Supreme Champion and Best Accommodation in the Hospitality NZ Awards for Excellence. l

COMPLETE SEISMIC UPGRADE To achieve 100 percent of the National Building Standard (NBS) code, James Cook Hotel Grand Chancellor in Wellington has recently completed its seismic upgrade. An experienced project team was appointed by the hotel, including RCP project managers, Aurecon engineers, Tennent Brown Architects and RLB quantity surveyors. Hawkins Construction was the main contractor, and together the team have worked on the strengthening process over the past 13 months starting in December 2014 and finishing in January this year. Seismically, the building was divided into four parts, and each section was treated slightly differently.

The main process involved a number of structural walls being wrapped with a carbon fibre product to provide additional strength to the existing concrete.

To complete the strengthening, the project was done in stages, including the carpark walls, the Terrace

Wing and the walls around the hotel’s lift. Additional steel brackets were also added to part of the building.

General manager Steve Martin said this was vital, especially in a city like Wellington. “Many of our corporate and government clients now require that their employees use accommodation that meets a certain NBS standard. Now that we are at 100 percent of the NBS code we are very well placed to meet these requirements. The 268-room hotel remained operational throughout the upgrade, so managing the noise and heavy construction in a live environment was challenging. However, regular and effective communication with all parties throughout the process ensured the project ran smoothly.

“We were fortunate in having an excellent team managing the process. “Our guests have been very positive, and we have been very successful in winning a number of corporate and government accounts.” l

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PROVIDING A COMPLETE SERVICE

A LITTLE TENDER LOVING CARE Previously known as Mangapapa Petit Hotel, Mangapapa Hotel in Hawke’s Bay has undergone a $4 million refurbishment encompassing every room on the property, with inspiration drawn from the hotel’s history and the Art Deco Capital, Napier.

The public areas and the outside of the hotel had a facelift with a new front reception area built, new roof and wall colours, an upgrade on windows, insulation, and heating. Every room was gutted and rebuilt, meaning it was a building site for several months.

The gardens were also landscaped creating a whole new look for the face of the hotel.

Mangapapa closed for six months over the winter of 2015 to refurbish and officially reopened in November last year. It has since had a very successful season and within only one summer of being reopened Mangapapa won a Trip Advisor Travellers Choice Award for 2016.

Guest relations Emily Atkinson said the biggest challenge of undertaking the refurbishment was having to close the hotel; something they were reluctant to do.

“We have loyal customers and a lot of repeat customers so we didn’t want to disappoint them.

We had to make sure the refurbishment was going to be worthwhile and really improve the guests’ stay and impress them with how comfortable and luxurious the refurb was going to be,” she said.

“We aimed high, and I think we achieved that given the guest’s feedback and the interest we have had from across the country.” For Atkinson, it was really important to support local businesses and local tradies throughout the refurbishment, so local interior designer Jodie Robertson was chosen, as well as local architect Paul Dougan and local build company Gemco.

“They had a great understanding of our historic homestead known famously as Sir James Watties home. They knew we had to be sympathetic to the history and character of the building.”

The main homestead was originally built in 1885, so the owners wanted to keep that character. The original fireplace, stained glass windows and the old wooden staircase have been kept and given a little bit of tender loving

care. As Hawke’s Bay is known for its Art Deco Capital, Napier, the suites, in particular, have been inspired by the art deco theme, and this can be seen in the wallpapers used to ordain the walls. A crisp colour palette with lots of greys and blues was used to create tranquillity and a sense of peace for guests upon walking into the room.

The owners love red, so red wallpaper and tiling were added to the restaurant in creating a feeling of grandeur and making the rooms romantic at evening. Atkinson said they couldn’t have asked for better feedback from guests.

“We have a visitor’s book in our reception area, and we ask accommodation guests to fill in customer feedback forms. All of these forms have feedback that has been so valuable to us, and we have had such a great response. Continuous comments on the setting of the hotel, being so picturesque with our beautiful orchards and gardens. But also the fact they don’t want to leave. That’s the ultimate compliment and repeat custom with some people returning the next month!

“It’s awesome, and we are so proud as a team to achieve that. The refurb has definitely improved the level of quality that we offer; we have recently been qual marked assessed at five stars. The guest experience is our main motivation, ultimately our service and what the hotel feels and looks like for a guest is the most important. I think the refurbishment has meant we have the confidence to compete with international hotel standards but also we are offering something unique in Hawke’s Bay in terms of accommodation. I believe from the feedback we have received that we are achieving that perspective with our guests.”

The choice of interiors was made to ensure they will not date quickly, but the hotel still run audits on the rooms and décor to make sure everything looks fresh and clean. With people coming and going, the hotel is under constant use. She said it was important for hotel owners to continually refurbish and refresh.

“I don’t think there’s a time when any business can rest on their laurels as that usually means complacency. Improvement is so important.”

“We can only keep moving forward from this beautiful refurbishment.

“We hope we are seen as a gem in Hawke’s Bay for locals and travellers to visit and enjoy, whether it’s a High Tea in our restaurant, a spa day with some friends or a night’s stay in one of our beautiful suites.” l

Furnz Group Limited is a leading interiors business specialising in integrating all space requirements by providing a complete service including design, custom manufacture, procurement, supply and installation. The design led interiors business has been in existence for 15 years and has been working with hotels now for about 10.

“We’re interested in the total project,” design director Maree de Latour said. Furnz is currently working on Rydges Wellington, which is due to be finished in October. The company’s first major New Zealand refurbishment project was Sky City 10 years ago. “The hotel market is a huge opportunity with tourism growing all the time. Auckland has a shortage of hotel rooms, same with Queenstown, and it’s only going to get worse. Hotels often want someone to come in and take away the pain of dealing with a multitude of suppliers. We provide hotels that assurity with one phone call if things need to be fixed.”

Furnz does everything from conference rooms to restaurants, and everything in rooms from carpet, lights and wall coverings to furniture, clocks, radios and curtains.

Currently, Furnz is working on a refurbishment at Radisson Blu in Fiji, having just finished The Pearl Resort. De Latour said that logistically, Fiji is very complicated.

“There’s often a disconnect between what is suitable for going into a hotel environment, particularly working in Fiji. Great design is fabulous, but the execution is so important. In Fiji, the execution is particularly difficult. People don’t necessarily understand the environment there; it’s very harsh. A lot of the products here in New Zealand that last five years might last one year there.

“We can’t do anything too trendy, but we do follow trends in a way. There’s no longer a need for big desks. There have been wireless and technology changes. You’ve got to stay up to date. We’re always looking at colours and new products,” said de Latour.

“We also ensure we take into account the housekeeping staff moving around the rooms and the ease for them to maintain the rooms.”

De Latour said lighting is really important, but often it’s forgotten about in hotel rooms.

“We work with lighting consultants to ensure we have the correct task lighting and also ambient lighting. We’re using LED lighting in hotel rooms to create better light and energy savings for the hotel.” She said that guests’ first impressions after checking in begins in hallways.

“We tend to want to light up corridors and hallways. It makes such a difference to the feel of the hotel. I often say to hotel owners that you want your guests to feel uplifted by the feel of the hotel – brighten both the public areas and the rooms.” l

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BEST WESTERN ELLERSLIE

Hotel Magazine sat down with the owner of Auckland’s Best Western Ellerslie to have a chat about its recent refurbishment, achieving a top level of service, and seeing what’s ahead.

This year has been a truly successful one so far for Best Western Ellerslie International, having been placed 12th in the Tripadvisor’s 2016 Top 25 Hotels in New Zealand. For the team, the achievement was a fantastic way to start the year and set the benchmark high going forward at Best Western. Heading a small team of 20 employees, Murray and Margaret Wansbone know what it takes to succeed in the industry.

“It’s a magnificent achievement and it’s very rewarding. Everyone should be striving to be the best. We would like to get in TripAdvisor’s top 25 again,” managing director Murray Wansbone said.

Located in the central suburb of Ellerslie, the Ellerslie International is walking distance to Ellerslie Village, all bus and train networks, and near Sylvia Park Shopping Complex. The central location makes it the ideal place to stay when guests are travelling to Auckland.

“It’s a good location. We’re walking distance to the Ellerslie township, so it gives people choice with bars and restaurants. Our catchment is huge and includes Penrose, Otahuhu, Onehunga, Mt Smart, Greenlane, Highbrook, Panmure and Glen Innes to name a few.”

With more than 15,000 companies within 15kms of the premises, Best Western is in the beatingheart of the Auckland business community.

“We understand it is essential to provide modern travelers with not only the latest technology available but also the creature comforts of home. For this reason, we were one of the first properties in New Zealand to implement Sky’s Guest Select service; meaning each room has their own decoder and access to Sky’s full channels – just like at home,” said Murray.

Best Western Ellerslie International opened in 1991, with the pair taking over the reins of the then 36 room complex in 2004. A dilapidated house and run down block of flats located adjacent to the hotel were purchased by the couple, meaning the expansion project they had envisioned could become a reality. In the winter of 2012 the new wing was opened, offering 18 new rooms built to high specifications. A fully equipped guest gym was also designed and fitted in the extension.

“Once the new wing was completed we turned

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our attention to the original facilities,” Murray said. Refurbishment of the original building has been slow but steady, happening one room at a time. “It’s all part of upscaling and it has to be a constantly evolving thing. For us, the challenge is having the room out of commission for two weeks, which means loss of income.”

Each room received a complete makeover, including repainting, new carpet and tiled bathrooms. Best Western also added new headboards, bedside cabinets and entertainment panels for the TVs, which also include media hubs. Bluetooth clock radios are fitted in all of the refurbished rooms.

Other refurbishments undertaken by the hotel include repainting and recarpeting of the conference facilities, a new bar and front reception desk, reupholstering of furniture in the restaurant and bar plus new window furnishing in the bar area.

Upgrading the commercial laundry washer and dryer in February was a huge capital expense but is already showing huge savings for the business through monthly energy bills.

The momentum shows no sights of slowing down, with a $30,000 investment being spent on the hotel kitchen in the coming months.

Murray and Margaret draw on their years of experience and extensive travelling for inspiration when refurbishing. “Hotels are notorious for cutting costs in relation to lighting. We have lots of lighting here. While the outlay is expensive, with the improved LED lighting it actually becomes more cost efficient in the long run.”

The restaurant has come into its own and has been rebranded, now called the Pavilion Restaurant. The Pavilion Restaurant is open daily for cooked and continental breakfasts, a la

carte dinners, and room service during restaurant hours. The a la carte menu is seasonal and changes on a regular basis.

With the TripAdvisor award as proof, the staff at the Best Western Ellerslie prides themselves on going the extra mile to make guests feel welcome and provide everything needed for a comfortable stay, regardless of whether guests are travelling for business or pleasure.

“We’ve evolved. I guess that evolvement comes down to our small and passionate team.

You must have very motivated staff, and our staff are very accomplished. That is our point of difference. That’s how we’ve succeeded.”

Operations manager, Kelly Flux, said “We have successfully transitioned from a Motor Inn to a strong corporate based hotel, while still offering a family friendly environment for those travelling with their loved ones.”

Looking ahead, Murray said the company wants to become better at what they do.

“The feedback and comments from guests have been very positive. We haven’t always got it right, but we’re constantly monitoring and striving for excellence.”

Future goals include adapting to new challenges and to become better at what they do.

“I try to emulate good service. It comes back to attitude. Knowing that you’ve achieved that level of service is very humbling and satisfying.” l

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June/July 2016

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ProWine ASIA, the latest addition to a world series of international liquor trade fairs, was held in Singapore recently and gave a strong indication of trends in this part of the world. Attracting a number of New Zealanders, it saw a number of both fresh ideas and fresh suppliers coming to this part of the world.

In fact this show, alongside the major Food & Hotel Asia (FHA) event attracted wine and spirit producers from 30 different countries and over 8000 trade buyers from 44 countries in the region. Of strong interest were the seminars and masterclasses that ran along the same lines as the ProWein series in a number of countries organised by the German Messe Dusseldorf.

This show is being staged every second year and is looking to expand considerably to cater for the dynamic potential of the wine and spirit market in this part of the world. It comes on the back of a huge rise in wine consumption, particularly, in the Asian region with a forecast within two years of it reaching 1.2 billion 9-litre cases. The strong support seen from both international and regional suppliers means that future shows will extend the visitor attendance far beyond the South East Asia base of the show and will certainly involve stronger New Zealand and Australian participation.

The masterclasses gave delegates an opportunity to share knowledge of products from a number of countries exporting to the region for the first time. And as a bonus, sparkle and glamour was added with the introduction of Asia’s first Champagne lounge where an array of more than 25 different types of champagnes were introduced.

The exhibition featured a multi-national selection of wines and spirits on major pavilions including

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Australia, Austria, Chile, Italy, France, Spain and others.

Later this year, November 7-9, ProWine China is being staged in Shanghai and the next edition of the world-leading ProWein in Dusseldorf is scheduled for March 19-21, 2017, an event that attracts a major number of New Zealand buyers and distributors.

The show brought out a number of innovative ideas that included a selection of Fun Wines that offered canned products offered as an alternative to beer. Fun wine was described as low alcohol, low calorie flavoured wine drinks in attractive slim 250ml recyclable cans that gave two servings.

The company named New Zealand as one of the world leaders in low alcohol products and in this line, the alcohol level was 6%. Among its standout flavours were a cabernet coffee blend and a chardonnay coffee cappuccino.

Another of interest was the launch of Angel Champagne, one of the world’s newest and most luxurious brands in the region for the first time.

This line had a hand-finished Bentley designed bottle that was successfully launched at a more accessible price in Europe two years ago and was now looking to extend its reach to this part of the world. Also new to the region was Laplandia Vodka from a northern distillery in Finland.

Its fruit and berry flavoured products included new ideas such as coconut, coffee, pineapple, mint, lemon, cranberry, melon and cloudberry. This is already being seen in

Australia and possibly shortly in New Zealand.

Another new line that could be seen here is the Farthofer line of O-Gin and O-Vodka, organic products that have won a number of international awards. Added to this, the German company also showed their signature drink of Mostello, a special composition of pear cider and pear schnapps and aged in the company’s alpine distillery.

A product that is rarely seen in this part of the world but popular in Europe, is Armagnac. It was a strong attention grabber in Singapore and the French producer Domaine de Laballe spoke of substantial sales. One of the family owners, Cyril Laudet, was at the show and spoke of the two century old company and his role as the eighth generation to produce this product, the oldest alcohol ever made in France.

Overall, the event was a major success for the Singaporean/ German show partnership.

More innovative ideas in our next edition. l

food&beverage

Living The Culinary Dream

Supporting Taupo Business Service IQ has appointed a highly experienced local sector advisor for the Taupo region to assist hospitality businesses with on the job training.

Andrew Milne has taken up a role there in increasing awareness of talented staff from top hotels and restaurants to popular tourist attractions.

At the same time, Service IQ has agreed to support the Spark Stella Awards in the area with the sponsorship of the Best Tourism team and the Best Hospitality team. The awards will be announced at a special function on August 26. l

Restaurant Quality Offering The Skyline Rotorua’s restaurant had its busiest night of the year so far with close to 400 travel industry executives winding up their three-day Trenz travel trade conference in the city. It gave CEO Bruce Thomasen the opportunity to showcase the venue’s changes and refurbishment including its quality food offering and market kitchen. The venue has been there for 31 years and has undergone a sophisticated revamp l

Chef Karl McPhail believes he is serving better food than ever after moving to Ramada Eco Beach Resort near Broome in Western Australia. McPhail has experienced first hand the elegant precision, heart-racing stakes and first-class expertise of Michelin Star cooking in the United Kingdom where he worked in famed kitchens such as Inverlochy Castle Hotel at Fort William and AA Rosette winner Bodysgallen Hall in North Wales, but he wanted more. He dreamt of one day cooking sustainably, sourcing fresh local produce and delivering high-quality paddock to plate experiences. McPhail’s new home is the final stop on a global voyage of discovery where

his creativity on the menus speaks volumes and has been able to expertly blend Australian and continental flavours through dishes like crispy-skinned Cone Bay barramundi. “Chefs who are truly passionate about their craft are consumed with sourcing the best food available and respectfully preparing it to be an experience for their patrons,” said McPhail. l

Spotlight On Rotorua Nominations are now open for the fifth annual Rotorua Hospitality Awards that celebrates and recognises everything and everyone that is hospitality. From the front of house team and the kitchen crew to baristas to bar stars the Rotorua Hospitality Awards salute hospitality excellence and all things great about the industry.

Adding a twist to the nomination process is both inevitable and good news for the industry alongside the evolution and the success of the awards according to

Sharon Wallace, Rotorua branch president of the Restaurant Association of NZ. Establishments now have the opportunity to nominate within their team via the Rotorua Hospitality Awards website, as well as be given the opportunity to place a nomination toward their establishment. Combined with new categories, the new twist allows for more recognition in areas establishments may be particularly proud of, widening the opportunities to all in hospitality no matter the size of the establishment. l

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food&beverage

Product Solutions From Fonterra Fonterra has launched a new global foodservice brand, Anchor Food Professionals, helping to cement the cooperative’s position as a leader in foodservice.

According to Fonterra director of foodservice, Grant Watson, the new brand reflects the way the foodservice team are now doing business.

“We work alongside our customers to bring trade and product solutions that answer questions such as improving profitability and reducing waste,” said

Search On For Top Baker It won’t be just Steak and Cheese and Potato Top entered into this year’s 20th Bakels New Zealand Supreme Pie Awards. As entries open, New Zealand bakers are gearing up for one of the most competitive years to date.

The Bakels New Zealand Supreme Pie Awards are the biggest food awards in the country and are hugely valuable to New Zealand bakers.

“It is the pinnacle of the industry. It takes dedication and a lot of hard work to make a pie worthy of winning this award. It shows real skill,” said Brent Kersel, managing director at NZ Bakels.

Kersel has judged the prestigious awards for ten years. Texture, colour, flavour and gravy proportion to meat are the top factors when looking for the wow factor in a pie’s filling.

Over 5000 pies are judged from more than 550 bakers around the country. The Supreme winner will receive a cheque for $7,500 and the much sought-after trophy. Gold winners will be given a cheque for $1,000. Entries are now open and close on June 23. l

Watson. “We’re helping businesses with all aspects of their operations, from the front of house presentation, and pricing and promotion, to enhancing yield and taste and delivering exciting new menu options.”

This new brand marks a significant milestone for Fonterra’s foodservice business, highlighting its growth and value to both customer and co-operative. The global foodservice market is growing at a rate of six percent every year. l

Posen In The Kitchen Top designer Zac Posen has brought fashion into the kitchen at The Standard Plaza Hotel. Chef Nina Clemente has been recently appointed at the helm of the downtown restaurant and turned to her long-time friend to give her chef jacket a much-needed overhaul. “My childhood friend Zac Posen designed my chef jacket,” said Clemente. “I wanted something fun, with a pop of colour, and he knew exactly what to do. The indigo and coral remind me of my summers on the Amalfi Coast, from which I also drew inspiration for my menu.” The new menu features simple

Italian and Californian dishes. Posen attended the restaurant’s official opening and said he was very proud of his long time friend on Instagram. l

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MEET THE CHEF

JOHNNY COULTER MILLENNIUM C O P T H O R N E A N D K I N G S G AT E

Hailing from County Londonderry, Northern Ireland and born on 14 October 1980, Johnny Coulter had a passion for food at an early age.

Growing up, he always helped his mother around the kitchen. “I started washing dishes at the age of 14 in a local restaurant where I showed a lot of interest in what was happening and asked could I get involved,” Coulter said.

Now the regional executive chef for Millennium, Copthorne and Kingsgate in

Hospo Cafe Mag.indd 1

Northland, Coulter looks after two properties, Copthorne Hotel and Resort and Kingsgate Autolodge, Bay of Islands. He is currently building a regional team so they can successfully run both properties.

“We have such a diverse team which makes the kitchen interesting.” As a young chef, Beef Wellington was an inspiration for Coulter. His favourite cooking technique is braising, and favourite ingredient is basil pesto.

“I love all seasonal produce. I love using baby vegetables – turnips, heirloom carrots, beetroots.

I like to use local, fresh and seasonal products.

My plan is to change my menus so it follows the seasons to ensure premium quality food.” His favourite dish is ‘mums’ homemade lasagne or Irish stew. “This is on the menu when I get down time to revisit Ireland.”

Coulter previously worked as sous chef at 35 degrees South in Paihia, as sous chef at Novotel Lakeside in Queenstown, at Copthorne Hotel and Resort in Queenstown, and as head chef at Copthorne Hotel and Resort, Bay of Islands.

“Wellington was always on my ‘to do’ list, however in the future I would love to gain more international experience here in New Zealand and head to Asia where the culinary world is fast expanding.” He said a great work ethic, the right attitude, a willing to learning, dedication, attention to detail, drive and passion has brought him to where he is today, and these were great attributes drilled into him as a child.

“I like to buy recipe books, magazines and get up to date with research on the Internet. I also like to learn from new employees coming from different culinary back grounds.

“Throughout the years I have trained many young chefs and seen them achieve their Level 3 and 4 Apprenticeships though Service IQ. Many have started as kitchen hands like myself

and now have the experience and capabilities to run service. As a result I went on to become an Assesor for Service IQ gaining my US4098 where I can assess apprentices in the workplace.”

Coulter’s biggest accomplishment, amongst others, is becoming regional executive chef. He said his style of cooking has definitely changed throughout the years.

“I started in the 90s at the age of 15, where fusion started coming into the UK. British classics also became very popular in the 00s where gastro pubs began to take over; serving rustic, quality dishes that offered a slight contemporary twist. Healthier lifestyles have sparked a trend for low calorie options on menus and innovative recipes that combine healthy vegetables with traditional desserts in order to make sure people get their five a day.”

Being from Ireland, Richard Corrigan, Paul Rankin and UK chefs such as Jamie Oliver, Gordon Ramsey and Heston Blumenthal have had the most influence on Coulter.

“However, I’m not really into the whole celebrity chef world. I am who I am and I do what I do.” l

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t h n e vines e e w t e b Daniel strives for comes from the minimal use of mechanical transfers. Whenever possible gravity is employed; the grapes are lifted up to the press by a forklift with rotating head rather than by an orga, the juice naturally drains from the press to the settling tanks and is moved only once more until the pre-bottling stage at the end of June.

Blackenbrook’s variable capacity tanks with air-tight lids together with the stringent quality control at picking mean Daniel is able to keep the young wines on gross lees for an extended time without risking reductive flavours.

“The winemakers I talk to, they’re shocked by how long I leave them without sulphur addition. But the natural CO2 from the fermentation protects the wine and the extended lees contact adds flavour and creaminess.” The Schwarzenbach’s said 2014 was a brilliant year for Blackenbrook.

Hotel Magazine spoke with Blackenbrook Vineyard, nestled into the hillside in Nelson, to discover the secret behind producing pure and elegant wines while reducing carbon footprint.

Based in Tasman, halfway between Nelson and Abel Tasman National Park, husband and wife team Ursula and Daniel Schwarzenbach are the sucessful duo behind family vineyard Blackenbrook.

The Schwarzenbach’s started planting their vineyard in 2001 and built the gravity-fed winery in 2006. Daniel is the vineyard manager and winemaker, Ursula takes responsibility for marketing and sales and they have two permanent employees in the vineyard. Over harvest, the team would increase to up to 30 people because all the grapes are handpicked. Blackenbrook Vineyard has eight hectares under vines, focusing on producing high quality aromatic wines, Sauvignon Blanc, Chardonnay and Pinot Noir.

“Our wines are pure and elegant,” Ursula said.

With careful vineyard work, most of it by hand, Daniel and his vineyard team ensure the vines are happy and healthy. “Because we only use minimal mechanical handling, our wines don’t pick up bitterness and we don’t have to fine them with milk, egg or fish. Our white and rose wines are therefore certified vegan.”

Blackenbrook’s main target market is on premise; fine dining restaurants, hotels, and wine and brew bars. The best part of the job is working with nature in one of the most stunning parts of New Zealand, and being self-employed on their own vineyard while working their own little slice of paradise, Ursula said. Every step in the vineyard influences the outcome in the winery.

“I love this close relationship and work hard on getting our vines into a state of balance to give our wines an extra dimension.” The Schwarzenbach’s biggest focus is Sustainable Vineyard management and treading lightly on Mother Nature.

“Both our vineyard and winery are 100 percent sustainable and certified by Sustainable Winegrowing New Zealand. I work with organic fertilisers to introduce trace elements and improve soil health. We have also replaced all weed-spraying by under-vine mowing, meaning

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the previously barren and exposed soil under the rows is now home to countless plants and insects, again improving soil health and balance in our vines.”

Nestled into the hillside in the middle of the vineyard, the winery is a direct reflection of everything Blackenbrook stands for; minimal interference with natural processes resulting in pure and genuine wines. Gentle processes were the guiding force when Daniel designed his gravity-fed winery.

“It’s been about breaking down the process into components and choosing only the components that make sense and eliminating what’s unnecessary. Because all our fruit is handpicked and hand-selected we can miss out two steps – de-stemming and pumping the must. That means we minimise oxidation and can cut out one sulphur-addition. “I also wanted the winery to be easy to work in with ample light, excellent water pressure, over-specked power supply and a compact layout simplifying processes – a winery designed by a working winemaker.”

The construction process was overseen

by Daniel. He knew what he wanted right down to the positions of every tap and socket.

Environmental aspects and resource conservation were important which is why Blackenbrook uses gravity rather than pumps for wine-transfers, excellent insulation was installed to save on heating and cooling and treated roof water used for all cleaning.

Many parts of the winery are unique Daniel designs and have been custom-built. They include special tanks on rollers for chilling red grape juice and skins pre-fermentation, the easy-touse barrel-topping system based on gravity, the innovative filtering method as well as drainage and settling systems that allow waste water to be taken to paddocks for irrigation.

Since the first vintage from the winery in 2006, the design and focus has all been about improving quality by another percent or two. The gentleness

“The weather throughout the growing season and during harvest was ideal, the vineyard very balanced and healthy. Each day we’d head out with a small team of about 16 people and harvest amazing fruit, being blown away by the exciting flavours and beautiful ripeness. We knew right then that these grapes would turn into stunning wines – and they did. All varieties of the 2014 vintage tasted excellent, bringing home two trophies and three gold medals.”

Outside of wine, The Schwarzenbach’s are big fans of the great outdoors. “We love mountainbiking, running, tramping, hunting and jumping into pristine rivers with our two children. We are very lucky to have an amazing nature’s playground at our doorstep here in Nelson.”

Winemaking might not bring the lifestyle many associate the profession with, Ursula said.

“More likely it means long hours, hard physical work and moderate pay-packages.”

The couple said it is important when starting out to not grow too fast, to establish your market before going into the next growth phase, and to keep focused on what you want to achieve.

“A good education and several years working in European wineries are essential. There are many ways of making wine and overseas experience will certainly broaden the horizon and prepare for the challenges ahead,” Daniel said. l

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www.ServiceIQ.org.nz

0800 863 693

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

Whether you run a hotel, holiday park or an international conference centre the difference comes down to three words and one simple and effective concept: on-job training.

It’s the difference between just doing the job and doing it brilliantly. So brilliantly in fact, that your guests come back more often, spend more, recommend you to others and write favourable reviews that help attract more guests.

Some people have the talent for service, but they still need to learn the right skills to do it well. The tricks of the accommodation trade. The art of satisfying customers and making them feel like guests.

IT TAKES A LOT MORE THAN HANDING OVER A KEY TO MAKE YOUR GUESTS FEEL WELCOME.

TRAINED

THEY ARE

H O S T S AREN’ T B O RN

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