Hotel Magazine // June/July 2017

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June/JULY 2017 • Vol. 3 No. 4

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HOTELS UPPING CHILD-FRIENDLY ANTE

Sarah Mitchell, Editorial Director, sarah@reviewmags.com

Young globetrotters have more than just a colouring book or a kid’s club to keep them occupied these days, with luxury chains also including cooking classes with famous chefs and bird-watching expeditions. “High-end hotels are going out of their way to accommodate children and their parents by offering clever and meaningful amenities because they realise that these families are a lucrative segment of the travel market,” said Albert Herrera, senior vice president of global product partnerships for the luxury travel network Virtuoso.

Child-sized robes and slippers are on offer at any of the 34 worldwide properties of the St Regis Resorts and Hotels, and parents with babies can borrow strollers and raid the stock of diapers and wipes. The hotel chain has also implemented a new ‘Family Traditions’ programme that is a collection of creative experiences inspired by the destination for example in New York, a kid-friendly tour of the city’s museums that is complete with a scavenger hunt and a picnic prepared by the hotel’s chef.

Or family movie nights have kids down popcorn and candy while watching a (usually) Disney movie on a 180-inch screen.

Being a princess for a day is now a reality for girls between the ages of two and 13 at The Peninsula Hotels where a staff of ‘attendants’ does their hair, nails and makeup, dress up in gowns and teaching them correct princess etiquette before whisking them away in a pumpkin-shaped horse drawn carriage for a shopping spree.

Under-12 guests in Beijing can also learn how to make a kite from a local kite artist using materials such as bamboo, silk and paper.

Welcome amenities at Rosewood Hotels and Resorts give kids the opportunity to ‘Spike Your Bike’ with a basket of accessories and a blank license plate to personalise a bike for their visit.

Another hit for the hotel is a tuck-in from the guest relations manager and local author Melinda Fletcher who makes visits to rooms with bedtime stories.

This issue has many great features including more on amenities and also a great feature on furniture and design. Let us know if you have had a refit or refurb or a great amenity offering – we would love to tell your story.

Enjoy the issue.

ON THE COVER: DESIGNERS CANDY is destination for New Zealand’s Interior Designers, Architects, Hospitality, Retail & Commercial Sectors to explore and discover a range of interior products in a private setting, providing all of the finishing details you require for your projects from the world’s foremost brands and artisans.

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the numbers

A 150-year-old naval fort in the middle of the Portsmouth harbour has been transformed into a 22-room hotel.

65% OF ALL COMPLAINTS IN HOTELS ARE ABOUT NOISE FROM OTHER GUESTS. The Dog Bark Park Inn in Idaho, USA, is a B&B located inside a 12 ft. model beagle.

Nishiyama Onsen Keiunkan in Yamanashi, Japan, is the oldest hotel in the world having been founded in 705 AD.

The façade of Inntel Amsterdam Zaandamn is made up of nearly 70 stacked houses.

100% OWNED www.hotelmagazine.co.nz CHAIRMAN: Peter Mitchell, peter@reviewmags.com PUBLISHER: Tania Walters, tania@reviewmags.com GENERAL MANAGER: Kieran Mitchell, kieran@reviewmags.com EDITORIAL DIRECTOR: Sarah Mitchell, sarah@reviewmags.com

EDITORIAL TEAM: Caitlan Mitchell, caitlan@reviewmags.com Mark Fullerton, mark@reviewmags.com Courtney Macris, courtney@reviewmags.com ADVERTISING: Ankita Singh, ankita@reviewmags.com Caroline Boe, caroline@reviewmags.com Felicity-Anne Flack, felicity@reviewmags.com SENIOR DESIGNER: Raymund Sarmiento, raymund@reviewmags.com

ISSN 2423-1193 Review Publishing Co Ltd

Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 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 2017.

THE AIRBNB STORY

Leigh Gallagher This is the inside, behind-thescenes story of Airbnb – the company reshaping how we travel. Two broke art school graduates set up a platform that – in six short years – became the largest provider of accommodation in the world. Now valued at $25.5 billion, it is in the very top tier of Silicon Valley ‘unicorn’ startups. Yet Airbnb has been controversial – disrupting a $500 billion hotel industry makes you a few enemies – and many regulators and politicians want to shut it down. This is the first, definitive book to tell the remarkable story behind Airbnb and the first in-depth character study of its leader Brian Chesky, the thoughtful, curious 34-year old founder and CEO, by the journalist who knows him best.

URBAN PIONEER

Sara Emslie The conversion of buildings into residential spaces first emerged in the 1960s and 70s. A decline in manufacturing in city centres meant that many warehouses and factories became vacant, attracting the first wave of urban pioneers – artists and creatives seeking cheap rents and large interiors to use as studio spaces. The trend shows no sign of waning, with second generation of urban pioneers cleverly converting former lofts, warehouses, schools, factories, offices and retail spaces into highly desirable living areas. In Urban Pioneer, Sara Emslie investigates the trend for transforming non-residential spaces into liveable masterpieces. Published by Ryland Peters & Small and is available at www.bookreps.co.nz.

THE SCANDINAVIAN HOME

Niki Brantmark Scandinavia is famous for its distinctive style: homes are pared-back and simple, and form and function are combined to create aesthetically pleasing and practical interiors. Scandinavians are inspired by light, having an abundance of it in summer but so little of it in winter, and designs tend to maximise the amount of natural light that enters the space, and allow the inhabitants to make the most of outdoor life during the summer. This book showcases a wide range of these beautiful spaces. Published by Ryland Peters & Small and is available at www. bookreps.co.nz.

SPACE WORKS

Caroline Clifton-Mogg, Joanna Simmons and Rebecca Tanqueray Every room in the house presents its own specific challenges as well as presenting a plethora of choices when it comes to choosing important elements such as flooring and lighting.

Whether it’s a stylish but practical kitchen floor or plenty of hardworking bedroom storage, in Space Works, hard-working expert advice is on hand from Clifton-Mogg, Simmons and Tanqueray. Published by Ryland Peters & Small and is available at www.bookreps.co.nz.

June/JULY 2017

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NEW CRITERIA AWARDS GOLD SEAL The Rees lake-front luxury New Zealand hotel has achieved a Qualmark Gold Award – the top seal of approval by the rating system known as ‘New Zealand tourism’s official mark of quality’.

It is only one of two gold award recipients to date in the South Island by the independent assessor, Amanda Calvert.

The revised Qualmark criteria based on ‘sustainable tourism practices’ focussed on the economic, environmental, people, and health and safety aspects of tourism businesses. According to

The Rees general manager Mark Rose, zeroing in on the social responsibility aspect was vital.

The Rees was recognised for particularly excelling in customer service initiatives and customer satisfaction levels.

How the property has consciously aligned its business through investing in practical action to link guests with its unique cultural sustainability aspects also earned high praise.

Rose believes that the impact of the gold award shows the team at The Rees is ‘walking the talk’. l

VISA RULES TOUGH ON TOURISM A Government proposal to tighten immigration rules doesn’t take into account the challenges New Zealand’s $35 billion tourism industry faces in attracting staff, particularly in visitor hotspots and during the peak season.

Tourism Industry Aotearoa said the Government’s proposed changes to the Essential Skills visa will only make it more difficult for the fast-growing tourism industry to attract essential staff, stifling the growth potential of the

country’s largest export earner.

“Simply tightening immigration settings should not be done without first addressing the lack of suitably qualified New Zealanders,” said Chris Roberts, TIA chief executive.

Roberts added that when changing policy settings, the Government must demonstrate greater empathy for the specific requirements of the tourism industry. “There are already acute staff shortages in certain areas, such as popular tourism hotspots,

remote destinations and at peak times of the year.”

New Zealanders are often not available in these areas or may be lacking the required attributes or skills. “Although the New Zealand tourism industry prefers hiring Kiwis, this is often not an option.”

Instead of the proposed one-sizefits-all approach, the Government needs to take into account the substantial differences between local and regional economies and labour markets. l

TARGETED RATE REPLACEMENT

GUEST NIGHTS FALL IN MARCH

Guest nights in March 2017 dropped 3.1 percent compared with last year, as Easter moved from March last year to April this year, according to Stats NZ. The Easter effect was most noticeable in domestic guest nights, which decreased 5.6 percent compared with the same month last year. This followed decreases in domestic guest nights in four of the last six months compared with the same month last year.

For the first time since October 2013, international guest nights did not increase from the same month of the previous year. The trend for international guest nights is decreasing. “The decline in total guest nights was particularly noticeable for holiday parks,” business indicators senior manager Neil Kelly said. “Moving Easter holidays combined with relatively poor weather saw holiday park guest nights decrease 16 percent compared with last March.”

Falls in South Island and Canterbury guest nights were affected by ongoing impacts from the Kaikoura earthquakes. Guest nights in Kaikoura were 52 percent lower than in March 2016. Private accommodation is excluded from the Accommodation survey. l

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The Auckland Mayor’s office is offering to replace the controversial targeted rate on commercial accommodation providers but wants the sector to wear the substantial cost for a year.

Tourism Industry Aotearoa, which has coordinated industry opposition to the rate, said it is unacceptable to try and push through an unfair proposal by offering to fix the mess later.

The targeted rate on around 330 Auckland properties from which commercial accommodation is provided has been strongly opposed. It would see a sector that gets nine percent of the visitor spend in Auckland asked to pay 100 percent of the cost of tourism and event promotion carried out by ATEED for the city. Individual properties are facing rate rises of up to 300 percent.

“The sector is willing to make a fair contribution towards the promotion of Auckland,” said TIA chief executive

Chris Roberts who said in opposing the unfair rate, there has always been a willingness from accommodation providers to sit down and talk about a better model.

“Drop the targeted rate, which was never fair or sensible, and fund ATEED this year the same way it has always been funded, through general rates. That will allow the Council to sit down with all the interested parties across Auckland and work on a fair and sustainable model to be implemented from next year.”

In a recently released legal opinion, Auckland commercial accommodation providers can’t legally pass the costs of a targeted rate to their guests as a surcharge. “Now that we have legal advice that leaves the situation in no doubt. Adding a surcharge to cover council rates potentially breaches both the Fair-Trading Act and the Commerce Act.” l

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PRIME TOURISM SITES FOR SALE Four separate adjacent large-scale tourism sites on the Pacific coastline close to Nadi in Fiji have been placed on the market for sale. The quartet of freehold properties is located in the emerging luxury island enclave of Naisoso Island, on the periphery of Nadi, immediately across Nadi Bay from the entrance to the well-established Denarau Island tourism and hospitality hub.

All sites are being offered for sale by International Published Reserve Tender as vacant development sites and form part of the Naisoso Island Master Plan. Naisoso Island

is a luxury resort, residential and commercial destination.

In an unusual move, the tender reserves for three of the properties are being made public, not only setting a minimum benchmark the vendor will accept, but also providing developers and investors with key data inputs for preliminary due diligence undertakings before the tenders close on June 29. The fourth development site is already under contract. Sites are being marketed for sale

by Bayleys Real Estate Fiji through an international tender process. l

Four separate large scale tourism sites on the Pacific coastline close to Nadi in Fiji have been placed on the market for sale.

NEW GM APPOINTMENTS AT ACCOR

Cleo Seaman

David McDonald

Cleo Seaman has been appointed general manager, Quay West Suites Sydney. Seaman joined Accor in November 2002 as food and beverage manager at The Como Melbourne before moving to front office manager in June 2005. She was most recently general manager, Pullman Quay Grand Sydney Harbour since March 2015.

Sam Panetta

NEW BOUTIQUE MGALLERY

In partnership with real estate developer Shanghai United, AccorHotels has announced that a new-build luxury boutique MGallery

by Sofitel hotel will be built in Sydney CBD’s Castlereagh Street. The new-build $120m+ landmark luxury hotel will be a 36-storey tower with a 121-room hotel housed over Levels 1-9 with 131 residential apartments above.

“The Sydney hotel sector is the strongest in Australia with consistent occupancy levels in the mid-high 80 percent range and average rates growing sharply,” said chief operating officer Pacific for AccorHotels, Simon McGrath.

“This new MGallery by Sofitel hotel will stand to greatly benefit from the tourism and infrastructure boom we are currently seeing with projects such as the International Convention Centre and light rail development.”

Construction will commence early 2018 with expected completion in December 2020. l

Chris Naylor

Alongside this appointment David McDonald has taken up the position of general manager, Pullman Magenta Shores Resort, Sam Panetta is now the general manager for Pullman Quay Grand Sydney Harbour and Chris Naylor is now the general manager for Ibis Styles Alice Springs Oasis. l

OZ ADOPTS ORIENTAL PODS

BREXIT BRINGS ON TOURISM BOOM

The United Kingdom is set for an influx of tourists this coming year, which is good news for the hotel sector. A report compiled by Barclays has revealed that 63 per cent of potential international tourists are more interested in a British getaway than the previous year, with almost a third of those respondents citing a weaker pound as the reason behind this change.

A poor exchange rate is also behind a larger number of residents deciding to stay within the UK for their time off.

However, it isn’t just mild financial turmoil

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which is attracting overseas interest – the report also shows that television shows, such as Netflix’s big-budget Queen Elizabeth II drama ‘The Crown’, have also influenced tourism decisions, particularly among Chinese and American visitors. The increase in tourism serves to counteract the findings of a report compiled by the Hotel Booking Agents Association, with over half of hotels saying that Brexit has had ‘a noticeable impact’ on their business. The weakened pound has led to a rise in the cost of importing food and beverages. l

Sydney has become the first city in Australia to adopt the popular Japanese ‘capsule’ accommodation option with the opening of The Capsule Hotel in the Sydney CBD. Giant Design, the company behind the makeover, said that they were aiming for a middle ground in the project, one unlike any other in the country.

“The accommodation which is not quite a hotel nor a hostel is aimed at solo travellers looking for something more private than a typical backpacker’s, and those who want the designer hotel experience on a budget,” the company said in a statement.

The Capsule Hotel is part of a larger complex, featuring two ‘bar’ levels offering a cocktail bar, a nightclub and gaming facilities, while the top three floors will be the accommodation areas. The site was made available at the start of 2016 following the closure of the iconic Bar Century, with owners citing Sydney’s controversial ‘lock out’ laws as contributing to a downturn of business. “Outside the capsules is a little Art Deco like. Gatsby-ish if you squint,” said designer Ed Kenny. “It’s like a boutique hotel at a bargain price.” Room prices range between AUD $50 for a single pod and AUD $65 for a double. l

HARNESS ONLINE REVIEWS WITH REVIEWMINDER

Leading hospitality distribution technology specialists STAAH have launched ReviewMinder to help brands manage their online reputation.

A cloud-based application, ReviewMinder enables accommodation providers to efficiently track, analyse and manage their property’s reputation. Features include the ability to centralise reviews from major websites in one location, to sort reviews by date, keyword, sentiment and channel partners, and email customers directly to request for reviews.

“With more than 83 percent of users referencing reviews before making a booking, the impact of online reviews on businesses, particularly in the hospitality sector can hardly be ignored,” said STAAH’s founding

director Gavin Jeddo. “Because consumers are interacting with these online reviews throughout their booking journey, it is important for businesses to make sure guest feedback is easy to find and showcased at every step of the booking.”

ReviewMinder constantly monitors reviews from major sites, including Google, TripAdvisor, Expedia, Booking.com, Hotels. com, MakeMyTrip and Goibibo. New reviews are available on an intuitive dashboard which gives businesses the ability to sort, analyse, respond and share reviews as appropriate.

Businesses can also send direct and customisable emails to guests welcoming them to the property and requesting their feedback.

ReviewMinder also features actionable insights. By using this application and accompanying analytics, property owners can increase quality performance, revenue, profitability and turn user generated content into a competitive advantage. l

SEVENTH TIME FOR HANNAH

Brent Hannah took out the top prize at the Resort Brokers Awards evening held at the Northern Club in Auckland last month. The award is based on the highest gross commission for the financial year and this year was the closest yet. Brent has been a loyal employee of the company since 2003 with a career that spans back more than 30 years. l

LANGHAM TRANSFORMS SITE

ASHBURTON FOUR-STAR CONFIRMED

This November will see The Langham Auckland, one of New Zealand’s leading hotels, rebranded as Cordis, Auckland.

Cordis Hotels and Resorts is a new generation of selected upper upscale modern hotels by Langham Hospitality Group that is devoted to the guests’ needs and well-being, catering to both business and leisure travellers.

“Our hotel in Auckland fits the Cordis brand perfectly,” said Robert Warman, chief executive officer of Langham Hospitality Group. “It is well located in the vibrant part of the city, a top-of-mind venue for meetings and events, a favourite for special occasions amongst the locals, and we have experienced colleagues who provide warm and friendly service from the heart.”

The addition of Cordis, Auckland to the portfolio is a significant milestone for the group as it will be the first Cordis hotel in the Pacific.

“Our plan is to introduce and grow the Cordis brand in this region, which is seeing increasing numbers of leisure and corporate travellers, year on year. Each Cordis is individual in style, architecture and design, all of which will be reflective of its location, local culture and is tailored to the requirements of our guests, from corporate travellers, honeymooners and families.”

Following the recent renovation of the banquet venues and the hotel’s Eight restaurant, The Langham Auckland will undergo refurbishment from 11 July for all 411 rooms and suites, lobby lounge and the exclusive Club Lounge. The refurbishment will ensure the hotel continues to provide the best facilities for the guests in the market. The facelift is scheduled to be completed

by February next year. l

Eastfield Investments Limited and the Scenic Hotel Group have now confirmed the proposed development of a 75-room four-star hotel in Ashburton’s Eastfield Precinct, expected to open in early May 2019.

The new hotel, being constructed as part of the new $40 million, 10,548m2 development in the centre of Ashburton, has now reached the formal planning stage, with the execution of a Head of Agreement (HOA) between Scenic Hotel Group and Eastfield Investments Ltd.

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MULTIMILLION DOLLAR REBRAND

Eastfield Investments chairman Brian Davidson said that the agreement signals the start of the planning process to enable the opening of the hotel within two years. The new hotel will have no fewer than 75 accommodation rooms, supported by a bar, restaurant and meeting rooms. As well as creating a number of new local jobs and bringing more tourists to the area, the new hotel will create wide-ranging benefits for the region and will cater to a part of the market not currently served by the hotel sector. l

AccorHotels New Zealand has announced Mercure Wellington’s rebrand to the Grand Mercure Wellington, following an NZ$12 million transformation, elevating the hotel to a flagship property in the region. The hotel’s refurbishment encapsulates the area’s cosmopolitan culture by telling its distinctive local story throughout.

“Grand Mercure is an internationally recognisable brand name in the upscale hotel space, and we saw an opportunity to further leverage the brand’s presence in New Zealand,” said AccorHotels’ senior vice president operations, NZ, Fiji and French Polynesia, Gillian Millar.

Grand Mercure Wellington joins a network of over 40 Grand Mercure hotels in the Asia Pacific region. l

Award Winning were pleased to take out the top honours for ‘Small Business Brokering Office of the Year 2016’ [nationwide]. This is an award presented by the Real Estate Institute of New Zealand recognising outstanding achievement.

Directors Wayne Keene and Gordon McGregor thank all the salespeople and staff for their contribution. It was a complete team effort.

NORTH ISLAND

GORDON MCGREGOR Director P:+64 21 998 810 E: gordon@resortbrokers.co.nz

WAYNE KEENE Director P:+64 21 666 991 E: wayne@resortbrokers.co.nz

BRENT HANNAH P:+64 21 359 678 E: brent@resortbrokers.co.nz

PAUL SANSON P:+64 27 903 4267 E: paul@resortbrokers.co.nz

KAMAL SHARMA P:+64 22 051 5782 E: kamal@resortbrokers.co.nz

SOUTH ISLAND

SIMON HASLETT P:+64 21 442 083 E: simon@resortbrokers.co.nz

YVONNE NICHOLLS Office Administrator P:+64 9 369 9708 E: yvonne@resortbrokers.co.nz

JOACHIM HOGEFJORD Consultant P:+64 21 330 143 E: joachim@resortbrokers.co.nz

View the latest TOURISM INFORMER on our website, http://www.resortbrokers. co.nz/tourism-informer/ latest-tourism-informer/

Ph: +64 9 369 9708 Fax: +64 9 369 1100 PO Box 1191, Shortland Street, Auckland 1140

MURRAY STOTT Entertainment & Media P:+64 21 023 12796 E: murray@resortbrokers.co.nz

NEWBOOK – POWERING SMART BUSINESS

DEAL SIGNALS FIRST NZ AVANI HOTEL

Global hotel owner and operator Minor Hotels is set to debut its contemporary AVANI brand in New Zealand following the sale of Auckland’s landmark 40-storey CBD Metropolis tower Management Rights along with a parcel of units.

Oaks Hotels & Resorts NZ, a division of Bangkok-based MH, has paid NZ$11 million for the Metropolis management rights and 19 apartments in a deal negotiated by Resort Brokers New Zealand. The sale was recently confirmed and settled early May following the granting of Overseas Investment Office approval earlier this year. It signals an exciting expansion in the Pacific by MH with a significant acquisition in the iconic Auckland building, located in the hub of the city’s food and fashion precinct.

The management rights and tranche of apartments were sold by a private individual investor who also leased a further 19 apartments to the hotel group. Since the sale Minor Hotels have received enthusiastic support from a number of other owners who have elected to include their apartments in the hotel pool, spurred by a belief that the complex will return to its former glory as a high quality hotel with more vibrancy and professional image than recent years. If this is the case, owners might look towards capital value growth due to the renewed prestige.

Metropolis, located in Courthouse Lane, within easy walking distance of Auckland Harbour waterfront, Albert Park, Auckland Art Gallery, and main CBD retail strip, has approximately 400 apartments, over 60 of which are currently in the hotel letting pool. The entry of this first class international hotel operator will be a major boon for investor apartment owners, so Minor expect to quickly expand its room inventory with additional units currently in the hands of outside agents or managed by owners direct.

Resort Brokers NZ said the Metropolis asset was the most valuable management rights parcel ever sold in New Zealand, a deal which took around a year to put together. The Metropolis tower will receive significant investment to upgrade all units under its management to the required AVANI 4.5 to 5-star standard and establish quality reception and guest services. The tower already boasts a 22-metre indoor heated swimming pool, spa, sauna and gymnasium. l

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NewBook was created to revolutionise the way companies do business and their cutting-edge property and relationship management software provides everything needed to efficiently manage businesses and achieve goals.

NewBook makes it easy for businesses to move online and increase sales avenues by allowing direct online bookings, connecting to third party sales channels and using other upselling tools and revenue generating activities.

With industry-first features, such as AutoUpgrade and Stay Extensions, 2 Way SMS and Paperless Check-In, NewBook has significantly increased productivity for over 90% of their clients within their first year of using the system.

NewBook’s comprehensive range of features and enhancements can easily be tailored to suit any business size and complexity. NewBook can been customised to be as simple or as sophisticated as desired, meaning businesses will only pay for what they need. Since NewBook is a cloud solution, businesses will never have to pay to update any software or keep manual backups – it’s all automatic.

The NewBook Training and Customer Support Team is vital for the ongoing success

of clients worldwide. With new features automatically released every 6-8 weeks in the same system version, the Support Team ensures that clients are kept up-to-date and maximise the extensive range of features and integrations on offer. Support is offered over the phone and via email and NewBook is proud to uphold one of the fastest customer support times in the industry. Integrations allow businesses to manage real-time data in NewBook to save time and help make more informed decisions. Whether a business is looking for access control, accounting, guest Wi-Fi, online payment gateways or POS, NewBook’s integration opportunities are endless.

NewBook offers direct connections with Agoda, Booking.com, Bookeasy, Expedia, TripAdvisor, Turu and Wotif.com so businesses can control and monitor their availability and tariffs in one place on one screen. Businesses can also connect to Siteminder, Resonline and Netroomz to link to hundreds of other OTAs and maximise exposure without increasing workloads. If you’re interested in finding out more information or to schedule a free demo, please contact the NewBook sales team at sales@ newbook.cloud. l

FLURRY OF REGIONAL HOTEL SALES The Park Hotel, Mt Ruapehu

Demand for regional hotels is on the rise following a record number of hotel sales in New Zealand’s main tourism markets. Dean Humphries, National Director of Hotels for Colliers International, says the recent sale of two large regional hotels comes after more than $500 million of hotels changed hands in 2015/16, the strongest period on record in a decade. An Australian investor has purchased the 51-room Ambassador Hotel Hamilton, while an Auckland investor has bought The Park Hotel Ruapehu, an 82-room hotel in the central North Island’s National Park.

Humphries said the Ambassador – one of Hamilton’s most well-known accommodation providers – is the second hotel the Australian investor had purchased in the last 12 months.

“They see Hamilton as a key growth region both due to its status as a satellite city to Auckland and as an emerging tourist destination.”

The Ambassador Hotel, Hamilton

The Park Hotel Ruapehu is one of the region’s largest commercial accommodation providers, with proximity to the iconic Tongariro Crossing and Whakapapa ski fields. Humphries said investors are seeking higher returning investments in emerging tourism markets, which is driving up enquiry levels for regional hotels.

“These hotels can still be purchased well below current replacement cost and at attractive yields returning up to 10 per cent of current net cash flows,” he said. “Investors have high levels of confidence in New Zealand’s hotel sector, thanks to favourable trading conditions and the huge economic benefits of the country’s ongoing tourism boom.”

Other emerging hotspots include Hawke’s Bay, Taupo, Tauranga, Nelson and Dunedin. A record 3.5 million visitors came to New Zealand last year, and the government is forecasting 4.9 million annual visitors by 2023. l

T

he hospitality industry in New Zealand is seen as a diverse investment opportunity for a wide range of owners.

However, to ensure they underpin the success of New Zealand’s visitor industry, hospitality and accommodation operations must be well structured, professionally managed and efficiently run.

THC Group has been established to provide expert support to hospitality brands, managers and investors.

From researching markets and establishing investment business cases, to providing expert advice on ownership structures, property management services and operational support, THC Group has been developed to ensure New Zealand’s hospitality sector provides the quality, efficiency and returns the industry demands.

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June/JULY 2017

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5-STAR ANNOUNCED FOR ROTORUA

RESORT BROKERS WELCOMES HOGEFJORD

Joachim Hogefjord recently joined Resort Brokers and will be servicing the Rotorua and Taupo region. Joachim returns from Europe after a career in hotel management and sales. Resort Brokers have said that they are pleased to have Joachim on the team and wish him every success. l

AccorHotels, New Zealand’s largest hotel operator, has announced that a new fivestar Pullman hotel will open in Rotorua in late 2018/early 2019. It will be the first internationally-branded five-star hotel to open in the city and is part of the largest and fastestgrowing five-star hotel brand in the Pacific region.

Pullman Rotorua is currently being developed as a conversion of an existing ninestorey building once used as a government building in the central business district on Arawa Street.

The 130-room hotel will boast panoramic views of the city and lake area and feature a sophisticated executive lounge (a hallmark

Mike Sharp – THC GROUP The Tourist Hotel Corporation was started by the New Zealand government in 1955, with the intention of driving tourism towards what were perceived at the time as non-viable tourism areas – areas like Milford Sound, Rotorua and Wanaka.

The success of these hotels eventually led to them being bought out by the Southern Pacific Hotel Corporation in the 1980s. THC Group, as it stands today, was born out of the desire of Mike Sharp, Ken Harris and Russell Kenny to reinvigorate the brand and provide expert support to hospitality brands, managers and investors.

One such service is the offering of administration services to bodies corporate around the country.

Mike Sharp sits as secretary on a number of bodies corporate around Christchurch and the South Island.

This is often an essential service – the administration of unit title developments is strictly governed by dense legislation, and there is a shortage of people in New Zealand with this body corporate administration experience.

“The Unit Titles Act is a monster,” Sharp explained. “Many administrators don’t understand the act as well as they should, and the consequences of stepping outside the Act can be significant.” Body

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of every Pullman hotel), business lounge, chill-out lounge, restaurant and bar, gym, car parking as well as five meeting rooms catering for conference and events. Gillian Millar, senior vice president of AccorHotels New Zealand, Fiji, and French Polynesia, said the Pullman Rotorua hotel would be a significant economic contributor and boost for tourism in New Zealand.

“We’re delighted to be opening a new Pullman hotel in New Zealand which will enhance Rotorua’s accommodation offering at the five-star end of the market,” said Millar.

The construction of the hotel will see the creation of an estimated 300 jobs together with ongoing employment in hospitality. l

corporate administrators can leave themselves open to legal action, simply through a lack of understanding. This is where THC comes in – “Give me an hour, and you’ll walk out understanding how it all works.”

Sharp began his career as a trainee with SPHC following the completion of a BCom at University of Canterbury, working his way through the ranks and ending up as a financial controller in Wellington.

In 2002 he returned to Christchurch and assumed the role of general manager at Clearwater Resort, where he met his eventual business partner Ken Harris. Due to the staggered development of the Clearwater complex, there were eight operating bodies corporate– it was up to Sharp to establish and thereafter manage them, which he did for ten years.

Any number of chartered accountants with a solid understanding of the UTA could manage a body corporate, said Sharp, but what sets THC apart is an understanding of hotel service. Both Harris and Kenny worked under the THC model for years, with a strong focus on training and work ethic (Sharp is the “young one – I missed out on that by a few years!”).

This knowledge and experience in the hotel sector means that THC can engage with and understand the finer details of hotel operation, as opposed to a chartered accountant. “They may be able to manage the profit/loss side and understand the Act, but we also understand complete hotel service.” THC can deal with facilities management, and manage all service contracts as well.

At the moment THC operates primarily in the South Island but is currently looking at a number of properties in the North Island. l

LODGE BORDEAUX WHANGAREI

Resort Brokers have just been listed as sole agents for a 5-star motel investment (land and buildings only) called Lodge Bordeaux in Whangarei, asking price is $3.9 million. The ambience and decor of the award winning accommodation is a celebration of sophistication and quiet elegance with outstanding attention to detail. Wayne Keene and Kamal Sharma are negotiating the sale. l

THE COVE TAUPO The Cove offers luxurious and modern accommodation set directly on the shores of stunning Lake Taupo, with views overlooking the waters of Lake Taupo and the distant central mountains.

Completely refurbished in 2014 with new luxurious furnishings and fittings, The Cove has a range of rooms and suites to suit couples, families, corporates and honeymooners.

Resort Brokers have been appointed sole agents to sell this iconic lakefront business which includes a new 30-year lease. The asking price is $895,000.

Wayne Keene and Joachim Hogefjord are handling the sale. l

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PM LAUNCHES PREMIUM LAMB IN HK

New Zealand Prime Minister Bill English has launched a new kind of lamb that is set to spark a renaissance in the global appetite for premium meat at a reception in Hong Kong.

Te Mana Lamb, the culmination of a decade’s research and development, has put the ‘good fat’ back into the lamb with rich levels of Omega-3 polyunsaturated fats, ensuring it can arguably lay claim to the title of the world’s healthiest red meat.

The world’s newest lamb, which is bred in New Zealand’s iconic South Island high country is now on the menu of a limited number of exclusive Hong Kong and New Zealand restaurants before plans

Best Western is now offering its guests a complimentary continental breakfast at 120 properties in Australia and New Zealand.

The special offer applies to bookings made before June 27 and is valid for stays up to October 31.

Angela Smith, Best Western’s senior marketing manager said the annual promotion is always a big hit with guests. “People love a free breakfast – it’s something they look out for and creates a lot of interest,” said Smith. are finalised to launch the lamb in other markets. The lamb is the result of an innovative ‘Primary Growth Partnership’ programme involving leading New Zealand food company Alliance Group, a group of the country’s progressive farmers known as Headwaters and MPI. Known as The Omega Lamb Project, the aim of the programme is to increase the total value of lamb and the share of value captured in New Zealand by developing healthy, high quality branded products. l

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Smith said Best Western continues to evolve its strict minimum standards and boasts a modern portfolio of properties across Australia and New Zealand with uniformly high standards and a customer-focussed approach. l

OEHLRICH JOINS HERITAGE Damian Oehlrich has joined Heritage Collection Marlborough Vintners Hotel as the new executive chef. Having started his career working at Lawson’s Dry Hills winery for chef Chris Gibb, Oehlrich has worked for a variety of restaurants and lodges around NZ, England and Scotland but said Marlborough will always be home.

Oehlrich is excited about the new stage in his career at Heritage Collection Marlborough Vintners Hotel and is looking forward to all the region has to offer, including world-class produce and wine, as well as the great outdoors for fishing and leisure sports. As a keen gardener at home, he is looking forward to utilising the hotel’s own vegetable garden, orchard and olive grove and indulging his passion for local produce.

“We saw what Damian could do when he did a temporary assignment for us in the past,

Robin Lilley has been appointed head chef at Crowne Plaza Queenstown.

The Canadianborn chef is looking forward to showcasing his knowledge of international cuisine as he takes up the position at threesixty restaurant, renowned as one of Queenstown’s best restaurants and bars. Lilley, 34, most recently worked for eco-tourism company Heritage Expeditions, where he spent a year as the head chef aboard the 50-passenger Spirit of Enderby as it visited Antarctica and the east coast of Russia.

“There were some very interesting moments, one day we delayed serving breakfast so everyone on board could watch four polar bears breakfasting on a walrus,” said Lilley. After his stint on the Enderby, he went on a self-styled ‘culinary adventure’ through Europe, visiting Austria, Russia and Germany before returning to Queenstown where he had worked in a variety of chef roles at hotels and restaurants over a six-year period.

At threesixty, Lilley is overseeing delivery of the restaurant’s existing autumn menu while planning a range of hearty winter dishes for hungry skiers and snowboarders, a fantastic European-feel aprés ski offering. l so it’s great to have him back to our kitchen and I look forward to watching him build on our culinary,” said Travis Moriarty, general manager of Heritage Collection Marlborough Vintners Hotel. l

DESSERTS TO DIE FOR Heritage Auckland has announced the promotion of Gerrard O’Keefe to the role of executive chef. O’Keefe has been with the hotel as the executive sous chef for the past ten months. Being on the crest of trends has been an important part of O’Keefe’s career. He was drawn to join the Heritage Auckland due to the profile the hotel had spearheading New Zealand’s plant based or vegan cuisine.

Tempting new dishes at Heritage Auckland’s Hectors restaurant include chive gnocchi, char grilled sunflower polenta, spiced garbanzo bean cassoulet and semolina herbed eggplant.

Desserts to die for include coconut mango sago with mandarin sorbet mango compote, pumpkin parfait with cinnamon ‘cream’ and raw chocolate delice which are all dairy and gluten free. l

th between e vines

ANDREW BROWN – WAIPARA HILLS Andrew Brown, winemaker at Waipara Hills, has been amongst the land his entire life. Born in South Otago, his agricultural upbringing led him to study Parks, Recreation and Tourism management at Lincoln University, during which time he discovered his taste for wine.

“I promised myself I’d return at a later date to pursue a career in winemaking,” he told Restaurant and Cafe´, “and after four years travelling I did just that.”

He studied a Graduate Diploma in Viticulture and Oenology, again at Lincoln. He also worked various jobs and harvests in Central Otago, Marlborough, Oregon and Alsace, on the France/Germany border, before joining Framingham wines in 2009 as assistant winemaker. At Framingham, Brown worked under Dr Andrew Hedley, who he describes as “a true mentor and influencer, an absolute legend with his knowledge and leadership.”

Under Hedley, Brown and his team were presented the opportunity to make every style of Riesling within the German Prädikat – “Getting all those wines painstakingly into the bottle was a mission, but a great project to be involved in.”Riesling has long been a favourite of Brown’s, due to its stylistic versatility. He held this position until late 2016 when he moved to Waipara Hills to take on the role of winemaker.

The Waipara Valley is nestled in the lee of the Teviotdale Hills, which provide protection

from the cool ocean winds, but remains open to warm Nor’Westers. The north-facing, moderately sloping river terraces provide an ideal suntrap for grape ripening, and an abundance of sunshine throughout the summer combines with a cool, dry autumn to produce unique concentrated Rieslings and Pinot Gris – the regional specialities.The winery has also been a part of Sustainable Winegrowing New Zealand since 2001, and one of their key initiatives is to improve biodiversity, creating a natural environment where the vine is balanced with its surroundings.

For Brown, great wines come from picking good fruit from great sites, and at Waipara Hills the soil and environmental conditions are perfect for fabulous textural fruit. “I’m lucky enough to work alongside a great vinicultural team, led by Waipara Hills vineyard manager Jean-Luc Dufour who planted the vines and has been there for more than two decades.” The resulting wines are “honest wines, which express where they come from and boast textural qualities.”

2013 was the year that Brown found his winemaking mojo – “It helps that it was a great vintage, and some trials we were carrying out in the winery really came together,” he elaborated. “It all just seemed to click.” This was a contrast to the year before, when frosts meant a lower yield, but created great flavours in the winery. “When it comes to grapes, every harvest is different, depending on the season and weather,” he said. “Weather patterns are forever changing, and as a winemaker I have to adapt my styles and approach accordingly.”

Outside of wine, Brown spends as much time as possible with his wife and three young children at the beach and enjoying the outdoors. “I love to surf when I can find the time, and jamming on the guitar and singing with my bandmates is always a top way to spend some spare time.”

For young winemakers, Brown offers this simple advice: “Travel. Get as much vintage experience as life will allow. It’s great to have an opinion, but at the same time, keep your mind open.” Brown follows his own advice and is open to trying wines from the lesserknown wine regions. “Places like the Jura in France and the Südtirol in Italy have a lot to offer,” he exclaimed. “It’s a big bad wine world out there!”

Having been in the role for less than six months, Brown is in no hurry to move on, claiming that getting the winemaker role at Waipara Hills is his greatest achievement in wine. He is still familiarising himself with the vineyards and fruit at Waipara Hills and learning the lay of the land from Dufour and the viticultural team, but is looking forward to trialling new techniques, ferments and evolving his winemaking style along the way.

“From the vineyard to the winery, our team are hands-on in perfecting their craft, pouring a little of themselves into everything they do,” explained Brown. “For us, every harvest signals the beginning of a new adventure, the chance to create wine that is distinctly Waipara Hills.” l

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THE MOST IMPORTANT MEAL OF THE DAY Breakfast – why is it the most important meal of the day? It is often the most skipped meal of the day but if we don’t ‘break the fast’ after a sleep it’s like trying to start a car with no petrol. Consumers are becoming increasingly more aware of the importance of this

PUTTING ORGANIC PORK ON THE FORK

Having come from a long line of butchers, and drawing on his inspiration and passion for different cooking styles of other cultures, Todd Heller opened his first butchery in New Brighton, Christchurch, in 1985. At this time, there was very little variety, and new flavours available in the market and Heller saw this as a great opportunity to give customers something flavoursome and fresh.

His customers responded well, so well that Todd Heller Meats started supplying supermarkets, outgrew the old factory and moved to a new plant at Kaiapoi to begin supplying throughout the South Island. The company continued to flourish following a merge with Tasty Bacon to become Heller Tasty Limited.

“We want to work with our foodservice outlets that share the same vision in organic meats and supplying customers with tasty but ethical products,” said Steven Allison, category manager foodservice at Hellers. The company has provided many successful products for foodservice including its popular Free Range Streaky Bacon which launched in October 2015 that was shortly followed with NZ Free Farmed Streaky Bacon and Ham. It was the success of these products that led to establishing ‘Hellers Organic Streaky Bacon’.

“Hellers’ mission is to meet current market demands and trends by offering the same tasty bacon but ensuring the meat is coming from ‘happy pigs’.” This mission will lead the company to become the first to offer organic bacon to New Zealand on a commercial, large-scale volume.

“We are sourcing from the largest supplier of free-range and organic pork

meal and both food suppliers and establishments have been hard at work to develop menus and offerings to bring to the breakfast table.

HOTEL have taken a snapshot of the breakfast offering to bring to you new ideas, innovations and products in this breakfast feature. in Europe, who source their pigs from organic farms under the strict Danish Crown rules for organic pig production. Extensive research into the organic farming industry led us to this supplier, which we believe is Hellers’ best supply option due to the care and authenticity of their practice.”

One of the biggest challenges that the company faces today is the rapidly growing trend and demands in the meat industry. Consumers are continuing to become more conscious of ethical practices in meat production. This rise of the ‘conscious consumer’, Hellers believes, poses as an opportunity for them.

“These consumers have led us to be more creative, innovative, and assert our knowledge in what was unfamiliar territory, leading us exactly here.”

Its current offering includes bacon, ham, small goods (sausages fresh and precooked), snack foods (salamis), shaved meats, Santa Rosa Chicken, My Main Course (convenience meal solutions), and luncheons. The company employs over 500 staff across two plants, one in Kaiapoi and the other in Auckland, with up to 200 contract workers during the busy Christmas period. For more information or to order phone 0800 435 537 or visit www.hellers.co.nz. l

PREMIUM CEREAL BRAND ON MARKET

As a five-year-old, Scotty Baragwanath had a fascination with food. Unfortunately, five years old is decidedly too young to start a company, so he waited until he had twenty years of food technology experience under his belt before starting Blue Frog Cereal. As a

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parent of four kids, he understands the pressure of parents wanting kids to eat good wholefoods but also getting them out the door for school. “I felt frustrated and despondent that the choice of great tasting products unfortunately also comes with high sugar and salt, yet the consumer awareness and subsequent demand for a healthy alternative is strong,” said Baragwanath.

After much consumer work, Baragwanath developed a healthy and tasty ‘Cocoa-Pop’ style breakfast but using organic popped buckwheat and boasting less than four grams of sugar per serve – “while still being packed with flavour and uber crunch!” added Baragwanath. In developing one of the first premium kids’ cereal brands on the New Zealand market, Blue Frog Cereal have partnered with other wholefood brands such as OOB Berries and Fix and Fogg Peanut Butter. Blue Frog won in the Artisan category sponsored by our sister publication SupermarketNews in the 2016 New Zealand Food Awards. l

COLONIAL CHEESE SCRAMBLE INGREDIENTS

• Frenz free-range eggs • Milk • Grated tasty cheddar cheese • Hot English mustard • Toast slices

Lightly beat eggs and add to milk, cheese and mustard. Pour into a medium sized saucepan and stir over a medium heat until well cooked and ‘crumbly’.

Spread toast with extra mustard to preferred taste and top with cooked egg mixture. Serve with smoked salmon, garnish with chopped parsley pepper and salt.

Serve immediately!

FRENZ GOES GLOBAL New Zealand’s free-range pioneers, FRENZ, opened a new, state-of-the-art egg grader, increasing egg processing capacity and expanding egg export potential into Asia.

Rob Darby, FRENZ director, said the new grader increases the number of eggs that can be checked, sanitised, sorted and packaged, from 8,000 eggs per hour on the old machine to 45,000 eggs per hour. “In terms of export potential, this grader gives us the ability to fill We wash and sanitise our eggs, making them safe to handle a twenty-foot container with eggs every six while preparing food. and a half hours,” said Darby.

“Although Asia is the world’s largest egg producer worldwide, the demand for highquality, free-range and organic eggs in Asian countries is increasing and this new machine gives us the ability to meet export demands and expand into new markets.”

FRENZ currently exports eggs to Macau and Hong Kong and recently confirmed its first order from Taiwan. The company is working with NZTE to achieve market entry into Singapore and Korea. A key point of difference for FRENZ’s grader is its ability to safely sanitise eggs, making them ‘kitchen safe’.

Eggs are hygienically washed, dried and UV sanitised to produce a germ-free exterior. Finally, eggs are coated in a natural oil to prevent bacteria entering the internal egg through the porous shell.

“Our sanitisation methods give our eggs a longer shelf life of up to 60 days, versus the usual 35, which makes it more viable for FRENZ eggs to be shipped overseas.” The FRENZ ‘Kitchen Safe’ initiative is also a win for the NZ consumer with all FRENZ eggs able to be safely handled during cooking. As Darby puts it, “a chicken only has one exit hole”, and the bacteria left on an un-sanitised egg can be as harmful as raw chicken. l

Clean eggs are hygienic eggs.

The Choice for Bacon, Ham and Smallgoods in NZ Foodservice.

0800 HELLER (435537)

June/JULY 2017

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“The first rule for me is to start MEET THE CHEF

CHETAN PANGAM

Executive Chef, One80˚ WELLINGTON

with the best quality produce.

I make sure the team is well trained and takes good care and respects the ingredients.”

Chetan Pangam, executive chef at One80°, has long since mastered the Beef Wellington and bombe Alaska. However, his favourite dish is, and will always remain, his mum’s fish curry with some plain rice.

“I always remember my mum and grandmother cooking and I was very much influenced by them to get in the kitchen from a very young age. My mum’s cooking always inspired me to be a chef. Also, my dad was in the police force and I wanted to do something entirely different to him.”

Pangam hails from the Indian coast near Goa, and grew up with an abundance of fresh seafood – mackerel fish pickle from the coastal region is one of his all-time favourites.

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His culinary journey has taken him from the Oberoi Hotel in Bangalore and the Radisson Hotel New Delhi, down to Heritage Hotel Auckland and now to Copthorne Hotel Oriental Bay Wellington, where he is executive chef.

Being executive chef at a hotel comes with its own unique set of challenges. There is a varied clientele and One80° caters from breakfasts, functions, morning and afternoon teas, high teas, set menus, a la carte, buffets

and degustation. “These can all happen at the same time on the same day.” The kitchen is always operating at a high pace, running off a staff of sixteen all of whom have varied backgrounds.

While Pangam lists his favourite ingredient simply as ‘salt’, he has recently been working fermented black garlic into his cooking. His dishes and menus are generally dictated by what is available locally and in season. “The first rule for me is to start with the best quality produce,” he explained. “I make sure the team is well trained and takes good care and respects the ingredients.

Being careful, taking time and being willing to wait are all key for Pangam, with his favoured cooking technique being slow braising or slow cooking, and is currently experimenting with fermentation and pickling. “Good things come to those who are patient, as I was once told at a very young age,” he said.

Pangam recently travelled to Australia to take part in the Noosa Food and Wine Festival, where he conducted a series of masterclasses, as well as side trips to Sydney and Melbourne. This food safari is all part of his role as 2016/2017 ra King Salmon ambassador. One80° is also currently in the planning stages of an upgrade, with a new concept and menus due to be established in the coming months.

“I want to carry on with what I’m doing,” Pangam explained. “Cook good food and make people happy, hopefully have my own signature restaurant and make sure my family and kids are proud of me.” l

June/JULY 2017

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www.ServiceIQ.org.nz

0800 863 693

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

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

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

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

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INSPIRED INTERIORS The look is contemporary, conventional luxury updated with modern touches. Think Downtown Los Angeles art-inspired decor, and don’t be afraid of mixing striking colours and unique design elements. base of luxurious furniture in is the perfect starting point for discovering an artful, modern aesthetic.

Upholstery in velvet with vibrant hues is a main concept in the look, and often has a traditional shape, such as a deep buttoned armchair.

The conservative shape combined with a vibrant, attention-grabbing colour, such as Resene Niagara, makes the look bold and on-trend. Bright splashes of colour against a backdrop of monochrome tiles and cool white paint similar to Resene Saltpan are the perfect neutral backdrop to more striking design aspects.

Side tables, coffee tables and occasional tables are all areas in which you can have a little fun, choosing modern, sculptural pieces which mix elements of the traditional and unexpected.

A

Marble, stone and gold accents, similar to Resene Apache, add to the luxurious aesthetic, while simple black or white finishes are good go-to pieces if you need something simple to complement the bold accents.

However, don’t go wild; if you have eye-catching occasional tables, select a more subtle coffee table with a clean aesthetic, which will balance your room.

Remember to keep pieces functional and comfortable, so guests are not scared to sit back and put down their drink. A richly coloured velvet couch is perfect for a main sitting area, and a stack of art books on the coffee table invites guests to sit and relax.

The key to achieving this look is balance, allowing pops of colour, but not allowing them to be the sole focal point. Layering should be subtle and intuitive, hang a

Resene Saltpan Città Marble Toothbrush Holder

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few photographic prints up on a wall, or perch objet d’art on the mantelpiece or coffee table, but avoid clutter.

The interior should seem thoughtful and artistic, but not meticulous. Finishes should be glossy and smooth, throw in some texture with sheepskin cushions, in subtle shades like Resene Greige.

If you have a spacious lounge area, consider having a bar. A fully stocked bar with a retro, glamorous feel will impress guests.

Keep guests happy by serving up classic cocktails, in the appropriate glassware, to keep with the contemporary elegance. If you’re operating in an urban location, opening up the bar for nonguests can stimulate a lively buzz which will add to your business’ word-of-mouth marketing and atmosphere.

Extend the feeling of luxury into

Resene Bullwhip Maytime Yves Iron Candlestick - Copper

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Trenzseater Henri Armchair

Trenzseater Chilton Side Table

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every aspect of your decor; it’s the little things which can let you down. Beautiful gold cutlery, close to Resene Essential Cream, is the cherry on top of the cake, and will make guests feel even more special during their stay. Unexpected unique touches add flair to your interiors, such as a marble toothbrush holder or soap dish.

An eye-catching aesthetic can make more difference than just impressing guests, in the age where everyone is on Instagram, a unique interior can gain online attention, stimulate bookings, and make your business a hot destination. l

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ADD PARISIAN CHIC

Modelled from the most popular café chair in Europe, the ever-popular Oak Cross-back Chair & Bar Stool. The Oak chairs feature aged patina in the making & frame, include metal cross back with rattan sprung seat. Perfect for café settings, events, weddings or functions to add that Parisian chic to any environment. Available from Rembrandt Fine Arts, for more information visit www.rfa.co.nz or email sales@rfa.co.nz.

Want your product featured? Contact sarah@reviewmags.com

CREATE A SOPHISTICATED LOOK With the Yukon Canvas & Leather Chair range you can create a versatile, sophisticated look that will enhance any space.

This Scandinavian range of seating combines textures of leather, canvas and wood, making it possible to achieve many desired looks. For more information contact Hawthorne Group on 09 296 5804, email sales@hawthornegroup.co.nz or visit www.wholesale.hawthornegroup.co.nz.

ADD WARMTH AND ELEGANCE WITH FORMICA ARTOUCH

Visually striking with state of the art functionality, Formica ARtouch is the next generation of surface materials. Elegant and sleek with a contemporary matte finish and anti-fingerprint technology, you can enjoy the soft touch without leaving marks. Its innovative technology has micro-contours on the material surface that diffuse light and add warmth and elegance to any environment while the anti-fingerprint technology channels away moisture from fingerprints leaving no trace. In addition, the antimicrobial properties and the ability to heal abrasions and blemishes means the surface is ideal for high use environments such as hotel and hospitality counters, and furniture. All backed by a meaningful seven year warranty giving you peace of mind, it’s the surface that looks good, feels good and stays that way. For more information visit www.formica.co.nz.

MIRRORING EXCELLENCE

Reflective, functional, decorative, elegant, and sophisticated – only a few of the words that can be used to describe Powersurge brass mirrors. Whether it is a bathroom, lobby or bar, enhance any interior space with these beautifully crafted bespoke brass mirrors. They can be fully customised to fit any project, or can be chosen from standard sizing. With brass edge detailing and sleek round simple shapes, Powersurge brass mirrors can come with added features like demisters and controllable LED lighting.

The mirrors speak for themselves, adding an extra level of sophistication to any interior space. For more information please visit www.powersurge.co.nz.

EXTRA BEDDING SOLUTIONS

Access to extra beds for busy facilities are catered for with the Commercial Folding Rollaway bed, which, when combined with the NZ made Ultrafresh anticrobial treated foam mattress, provides a fast, comfortable solution to these needs. Folding away, with mattress included, this unit can be easily rolled away into storage, with the heavy duty castor wheels providing easy mobility. For more information contact Haven Distributing Co on 09 213 3024, email sales@havennz.com or visit www.havennz.com.

ENJOY THE GREAT OUTDOORS A combined appreciation for nature, design, warmth and comfort were the foundings of Holland based company Stoov. Unlike the tired, traditional methods of heating, Stoov’s wireless, rechargeable heated cushion provides an innovative way of producing warmth and comfort. Stoov also pride themselves on being environmentally friendly, with the cushion being up to 100 times more energy efficient than a heater and created in part from recycled materials.

With enough energy to heat for the whole evening, Stoov allows users to comfortably enjoy the great outdoors even in the chillier months.

To find out more, visit www.stoov.com

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GET COSY THIS WINTER

A fire in a commercial space is not only cosy, it’s great for business. Imagine a cold evening, and a couple are standing outside of a restaurant glaring over the menu, the restaurant inside has a fire going. Their fussy tastes decline as they start to feel the cosiness of being inside closer to that fire. Or a couple from a warmer climate get out of the taxi and enter a hotel foyer that has a beautiful fire going, instantly they feel warmer, and relaxed. Naked Flame BioFuel Fires operate like no other fire, with no flue or chimney required, all that heat stays in the room it’s meant to be in. No smoke, no fumes, no smell or mess. Take a look at the evolution of fire, at www. nakedflame.nz.

CONTROL THE ROOM WITH A PHONE It’s safe to say that todays generation of smartphone users can’t get enough of their favourite movies, TV shows, music and apps. To effectively appeal to these guests and make them feel more at home whilst travelling, enter the Teleadadpt Roomcast, powered by Google Chromecast, which allows users to stream their own content direct to the TV in their room. Easy and convenient to use, Roomcast is conjured with a simple press of the remote. After joining the secure wifi network, guests can open any of their cast-enabled apps to access their treasured content from their phone, tablet or laptop, in the comfort of their accommodation.

Roomcast adds an innovative and personalised touch which will take your guests’ experience to the next level of enjoyment. For more information, contact the Brantas International Technology team: info@brantasinternational.com or 09 9667 662.

FINDING THE PERFECT SOLUTION

Coffex Coffee Roasters have been sourcing and roasting some of the world’s finest coffee beans for more than 50 years in Brunswick, Melbourne. They have been supplying New Zealand Cafés, restaurants and hotels with consistent coffee, and outstanding service and training for over 15 years. They specialise in finding the perfect tailor made solution for each customer, and have a huge range of products and equipment. Coffex has recently launched their local retail website www.coffex.co.nz. Talk to them about innovative solutions for your café or restaurant.

A TON OF STYLE

EXTRAORDINARY SPACES

From the understated to the unexpected, whether it’s a coastal retreat, urban café or luxury lodge the Arteriors Contract range of lighting, furniture, wall décor and accessories are perfect for public spaces, lobbies, suites, lounges, bars, boutiques, restaurants and spas. If you’re creating extraordinary spaces on a limited budget we can value engineer our products by re-interpreting them offering alternative finishes, material, lampshades and scale.

We can also make small tweaks to existing stock items or assist you in designing new ones. For more information contact Marcelle on 09 972 9204 or visit www. designerscandy.co.nz or www. arteriorshome.com

Award winning Czech Republic furniture brand TON has launched the Alba Collection, created by Italian designer Alexander Gufler. The unique and contemporary design of the furniture took inspiration from the shape of curled leaves. Including a lounge chair, dining chair and arm chair, the multi-functional collection is suitable for any restaurant and hotel space. Each piece in the Alba collection promises comfortable, cushioned seating with the skilfully crafted structure made from beech and oak timber with a range of stains and lacquers. Complimenting all interior styles, the chairs are available in a range of top quality fabrics, including leather and an option for custom materials to ensure satisfaction on individual requirements. For further information visit www.statementid.co.nz

LUXURIOUS LEATHER ARCHITECTURALLY INSPIRED Founded by award winning designer Raimana Jones, Atelier Jones produces handcrafted pieces with a strong architectural influence.

The Auckland based company uses just three locally sourced materials of concrete, reclaimed rimu and mild steel, giving the furniture a consistently bold, industrial aesthetic. Standout pieces include the Corb stool with contemporary looking angled legs and the Axial desk featuring an easy-to-access underneath shelf for practicality. Atelier Jones can also provide custom pieces. To find out more, visit www.atelierjonesdesign.com

Exclusive to furniture specialists Top Secret Ltd, the Mayfair Collection is a wonderfully handcrafted range of full Brazilian leather in a variety of finishes. The versatile collection caters to every hospitality need, including tables and chairs for the lobby, loungers for guest living spaces and stools for the bar area. The contemporary and sleek designs are available in the colour choices of antique slate grey or rich whiskey. Bespoke pieces can also be made with a minimum order charge. For more information contact alf@topsecret.co.nz June/JULY 2017

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CELEBRATING 20 YEARS OF AWARDWINNING DESIGN

Te Waonui Forest Retreat, Franz Josef, New Zealand.

Credit: Stephen Goodenough

DALMAN ARCHITECTS, specialist hotel architects and interior designers, celebrate its 20th anniversary in August. The award-winning studio has crafted new and refurbished hotels, resorts, restaurants, bars and tourism facilities across Asia Pacific, ranging from budget to luxury, boutique to international brands. The studio is currently undertaking hotel projects throughout New Zealand including in Christchurch, Invercargill, Wellington and the new Four Points by Sheraton Hotel Auckland.

The Marriot International Four Points by Sheraton Auckland is the debut hotel for this brand in New Zealand. The hotel, which is being converted

from office space, will feature 255 guest rooms with impressive views of the city, an all-day dining restaurant, bar and lounge, conference and meeting spaces, a fitness centre, and convenient on0site parking facilities. The exterior will also boast a revitalised look adding new levels on top, and a porte-cochere that aligns with the Four Points by Sheraton brand.

Recognition of the quality of Dalman Architects work saw the studio awarded Best Hotel Hon. Lianne Dalziel – Mayor of Christchurch Architecture at the International and Richard Dalman – Managing Director of Property Awards for the Asia Dalman Architects. Credit: Star Media Pacific region in 2016. The award celebrated the design of eco-lux hotel Te Waonui Forest Retreat in Franz Josef. The five-star hotel is an exemplar of sustainable design principles and is a soft timbered building designed to meld into and complement the existing dense native bush.

Earlier this year, Dalman Architects celebrated the opening of its new studio and a return to central Christchurch following the Canterbury earthquakes with a ribbon-cutting ceremony in April with Hon. Lianne Dalziel Mayor of Christchurch who joined managing director Richard Dalman to do the honours. The opening of the studio coincides with its 20th anniversary, as well as a refresh of the brand identity. Demand for its hotel and hospitality work saw Dalman Architects open a new branch in Auckland in late 2016.

“We are delighted to have our new studio open near the Christchurch CBD after being relocated following the Christchurch earthquakes, and to open our branch in Auckland late last year,” said managing director Richard Dalman. “We view architecture and interior design as both an honour and responsibility, and it is a privilege for our team of 23 architects and interior designers to serve our clients in New Zealand and Asia Pacific. We look forward to the next 20 years of providing excellence, and innovative designs for new hotels and refurbishments that enrich the way people live, work and play.” l

Four Points by Sheraton Auckland

Enriching the way people live, work and play through architecture and interior design. Specialising in hotel new builds and refurbishments across Asia Pacific.

Richard Dalman +64 3 366 5445 design@dalman.co.nz

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HOTEL TURNKEY PROCUREMENT SOLUTIONS • EUROPEAN FURNITURE SHOWROOM • • CUSTOM FURNITURE AND LIGHTING •

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STATEMENT iD are hotel procurement consultants who specialise in full turnkey solutions from furniture and lighting to table top and all FFE and HOE items. Sourcing and manufacturing from New Zealand and around the world to suit all styles and budgets.

STATEMENT iD are also the Authorised Reseller for TON Furniture in New Zealand and have a gorgeous Showroom near Britomart.

TON design and manufacture beautiful timber furniture which has featured in many hotels and restaurants around the world.

AWARD WINNING COLLECTIONS TON Leaf Collection won iF Design Awards 2017, TON Iconic Awards 2017, TON German Design Awards 2017 • TON Split Lounge Chair won Red Dot Award 2016 • TON Merano Collection won Red Dot Design Award 2011, TON Good Design 2012, German Design Award 2014 •

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procurement services for hotels, hospitality and commercial designers, architects and specifiers looking for expertise in sourcing and selecting an original and authentic product that is fit for purpose. The team is experienced at finding FF&E solutions to fit all budgets and styles.

Through their long careers in the industry, both Tracy and Kate have established strong vendor relationships, both locally and offshore, and maintain a passion for inspired design and furnishing.

Previous projects Tracy and Kate have been involved in include the Hilton in Queenstown, the Pullman, Sofitel and Adina in Auckland and the Breakfree in

EFFICIENT AND RELIABLE SERVICES FOR HOTELS STATEMENT iD is an exciting new procurement company set up

by Tracy Cook-Kelland and Kate Russell. Between them, they have over 40 years experience in the industry and are backed up by an effective team who take a strategic approach to project delivery.

Tracy Cook-Kelland began her career working with structural engineers, project managers and development management and moved into the design and procurement arena. Tracy has significant experience with large and complex projects and brings

Christchurch as well as resorts throughout the Pacific Islands.

Statement iD is currently working on Sheraton Four Points in Auckland, plus a hotel in Manukau and resort in the Pacific Islands. l

the same dedicated and proven processes to every job, no matter their size, to ensure they are always delivered on time and on-budget.

Kate Russell started out as a qualified civil engineer before moving into dedicated project management positions, eventually running the design and FF & E packages for numerous hotels across New Zealand. Throughout her extensive career, she has maintained a passion for design and a flair for project management.

Statement iD specialises in transparent, efficient and reliable

We at Design Concepts offer a 100% satisfaction guarantee.

Don’t look past Design Concepts for all Outdoor Furniture requirements.

From small to large budgets, project and custom work is our specialty.

We also supply the most stunning

Showroom: 18 Barrys Point, Takapuna, Auckland Email: sales@designconcepts.co.nz Website: www.designconcepts.co.nz

open flueless Bio Fires in NZ. All in the one showroom, be sure to come and have a look.

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CREATE EXTRAORDINARY SPACES DESIGNERS CANDY is a destination for New Zealand’s interior designers, architects, developers and discerning private clients to explore and discover a range of interior products in a private setting providing all the finish details for projects from the world’s foremost brands and artisans.

Marcelle Candy, the founder of Designers Candy, started the business after moving to New Zealand with her Kiwi husband in 2011. Having worked in interior design in

a number of countries, Marcelle had developed a vast network of over 300 suppliers globally, many of whom were keen to enter the New Zealand market. As such, Designers Candy is the exclusive New Zealand stockist of brands such as Boyd Blue, Arteriors, Designer Boys Collections, Kyle Bunting and Heirlooms Linens to name a few. She also works with a network of other wholesale agents in various cities around the world. These partnerships remove many of the logistical hassles out of importing into New Zealand.

True French touch delivered to you all over the world.

Designers Candy collaborates with clients and suppliers on a range of projects varying in scale from large tenders to individual pieces of art. Understanding their clients’ needs are fundamental to sourcing and supplying the finest ranges of product options.

Many of their suppliers offer ‘value engineered’ ranges and have the capability to modify existing pieces by simply changing the material on a lampshade, swapping out wood to a metal base or replacing a solid wood component with a resin-based equivalent. The core aesthetic of the product is retained, but materials and production costs are lowered significantly. This work is all carried out by the original makers of the product, so there is no concern over

intellectual property infringement.

By making these simple changes, it turns the product into a viable option for designers needing to create extraordinary spaces on a limited budget.

A great number of items stocked

by Designers Candy are handmade which gives these pieces a unique quality which Marcelle said appeals to the latest trend in hotel design – provenance. “People like to know that there is a story behind the product,” she said. “Don’t come if you want perfect!” The uniqueness of each product adds to the charm of the hotel room, with character pieces adding more depth and layering.

These elements combine to create an air of ‘liveable sophistication,’ which is what Marcelle aims for in every project her business takes on. l

HAVEN COMMERCIAL

A Division of Haven Distributing Company Limited Haven Commercial is a division of Haven Distributing Company Limited; a product developer, importer, wholesaler and distribution company of furniture and homewares items through retailer and hospitality markets.

Haven Commercial Division provides sleep system options to the hospitality sector, including bunks, beds and storage accessories; manufactured and tested to AS/NZS 4220:2010 safety standards and successfully distributed in NZ & Australia to Backpackers facilities, Holiday Parks, Children’s Holiday Camps and other accommodation operators. Haven Commercial also distributes quality Sleepyhead Commercial mattresses through their procurement & supply association with NZ Comfort Group, thereby creating a ‘one-stop’ shop for hospitality sleep systems.

Haven’s factory manufacturing relationships provide Quality Control testing processes, direct importation and distribution in NZ, both directly and through distributor agencies. Haven’s delivery network provides prompt and efficient supply channels and a proven sales & service record from many years’ experience

French furniture with a modern twist.

09 214 4115 or 021 610 106 www.montigny-furniture.co.nz

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Enquiries to Michael Hayvice michael@montigny-furniture.co.nz

PH: +64 (9) 213 3024 FAX: +64 (9) 479 8476 EMAIL: sales@havennz.com WEBSITE: www.havennz.com

Raising the bar (and all of your other spaces)

Our extensive range of decorative surfaces and panel products can help create interior spaces only rivaled by your service.

View the extensive range of interior products available for your next project at www.laminexnewzealand.co.nz or speak to our specification team on 0800 303 606.

COMPLETE SOLUTIONS FROM FURNZ

FURNZ is a design-led interiors business specialising in turnkey solutions for hotels, serviced apartments, bars and restaurants.

Furnz has been working on hotels for over ten years now, and enjoy projects where they can provide their clients with a complete solution from concept to install. The Furnz team is based across New Zealand, Australia and Fiji and has worked on projects such as Skycity Hotel in Auckland, Jean-Michel Cousteau Resort in Fiji as well as Ramada and Quest hotels and apartments across New Zealand.

Maree de Latour, design director at Furnz, knows that interior design can make or break a stay. “Interior design can be used to surprise a guest

and make the room memorable.

However, good interior design needs to ensure the guest expectation for functionality is met before achieving anything else.” One of Furnz’s most recent projects was Kelly Road Cambridge, a boutique lodge style accommodation in the heart of the Waikato. The project was completed in April 2017. Kelly Road Cambridge has a philosophy of ‘taking the road less travelled, because it’s so much more beautiful,’ and Furnz were required to create an aesthetic which matched this ideal. “The marketing strategy and branding was very important to the client, and so we developed the interior design based on their principle of providing genuine excellence,” said de Latour.

“We looked to find items that showcased local and NZ products as well as creating an experience that was also unique and luxurious.” l

YOU WILL NOT BUY BETTER DESIGN CONCEPTS is an outdoor furniture retailer like no other. Dana and Richard founded the company with a view to changing the way the way consumers buy furniture in New Zealand. The pair wanted to offer genuine high-end top quality furniture at a mid-to-low price range. However, further to simply carrying branded product, Design Concepts also designs its furniture.

Because of this, items can be custom made by size, colours and quality depending on budget. With no wholesaler and no middle man, Design Concepts has flexibility in design, colour options and pricing.

Design Concepts has a range of furniture which they can access which aren’t necessarily on the website, so customers with an inquisitive streak are bound to be rewarded! They also have one of New Zealand’s largest range of outdoor umbrellas, all designed and manufactured in Belgium, and

the strongest available. Design Concepts are New Zealand’s exclusive agents for Les Jardins Outdoor Furniture and Umbrosa Umbrellas.

Design Concepts’ sister company, Naked Flame, is New Zealand’s largest biofuel fire retailer. Naked Flame offers a huge range of open and flueless biofuel fires that require no flue or chimney and can be a stunning focal point to any foyer, large or small. Naked Flame is also New Zealand’s exclusive agents for Decoflame and Vanui Fires.

Both Design Concepts and Naked Flame work to any budget large or small for all outdoor furniture, umbrella and bio fire requirements. The team is passionate and enthusiastic about helping people, rather than just selling stock. “You can buy cheaper, you can buy dearer, but we guarantee you will not buy better!” said Richard. l

Furnz Group is a leading interiors business specialising in integrating all your space requirements.

Talk to us now about helping you create inspirational spaces.

Level 1, 25 Broadway, Newmarket, Auckland 1023 | t +64 9 377 8616 | e info@furnz.com

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BACK TO THE FUTURE:

‘70s INTERIORS FOR HOTELS FEATURE IN MILAN 2017

Missoni Living - the fashion powerhouse stand came complete with neon ligths and African drums, the distinctive Missoni style given a third dimension.

If you thought the 70s-retro look was finished, think again. The world’s leading interior design fair – the Milan Salone del Mobile 2017 – has brought it back with a flourish and a creative, modern twist.

Jasmax senior interior designer, Tessa Pawson spent five days in Milan during April, viewing the

345,000 square metres of designer exhibitions in the fairground, and around the city. The exhibition hosts more than 300,000 visitors annually, there to see the latest from the world’s most innovative designers and suppliers such as Moooi, Paola Lenti, Minotti, Flos, Foscarini, Kartell, Edra and Andreu World.

She said the look the fair advocated in 2017 is distinctive, glamorous, and definitely retro.

“Lux velvets and viscose, layering of textures, vivid colours including throwbacks such as mustard, teal, terracotta, and vivid emeralds, glazed ceramics, animal and plant print fabrics, and a lot of steel mesh – all evoked a modern 70s look,” said Pawson.

Whites were gone, in favour of vivid, intense and sometimes moody colour. “Colour has been

Moroso - This year’s stand showcased more of the wild and elegant pieces the design house is known for, compact pieces, block colour and mixing of patterns and textures were favourits in their installations.

Moooi - room after room of the designer’s quirky installation in Tortona surprised and delighted, this massive assembly of their collection lighting was the final WOW moment in the journey through the space.

Tessa Pawson Senior Interior Designer, JASMAX www.jasmax.com

Step forward into a new hotel, but backwards in interior design time.

Paola Lenti - this years’ installation from the furniture manufacturer was housed in an industrial warehouse in Fabricca Orobia. The image shows the collection of outdoor and indoor rugs in a full spectrum of colour and texture.

making a comeback for a while now. However, this year it is back in a big way. And designers were not afraid to use it. They had said goodbye to white – there was hardly any,” said Pawson.

“There were unexpected mixes of tones for interiors, including for hotels and commercial interiors.

Many were moody and industrial, with many settings using materials such as steel mesh, Georgian wire, bronze and platinum’s. Copper was far less prominent than it has been in previous years. There was a trend towards oxidised and oiled finishes” “Amongst this grey metal there was marble and stone. Most of this stone we haven’t seen in NZ since the 1980s. It included bright green, red or brown marbles, as

Billani - the timber furniture manufacturer was one of the many with the full spectrum of colour on display, these chairs are painted timber.

well as the more popular whites.”

Many of the exhibitors were using smaller pieces of furniture, with one major, eye catching, statement piece to balance the effect. “There was a clear French influence, with the appearance of softer more curved pieces.

Monochromatic settings were cleverly layered with multiple textures and patterns, these were often complemented with a signature piece, a hint of bright gloss enamel or a brushed metal finish.

“There were some clever space saving designs also - fold down furniture, items with multiple uses and modular pieces.” she says. “Minotti, for instance, had a fabulous little curved sofa that comfortable seated 2 people that June/JULY 2017

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look identical to a handmade one.

There was a pair of 3D printed shoes and a dress that comprised of hundreds of 3D printed links.

Other designers whose exhibits stood out for Pawson included:

it occupied. “Each setting was cleverly set up in monochromatic hues which was complemented by a range of tones and textures.

They’d also shipped in giant plants from Sicily. Their showcase was housed in an old industrial factory. The explosion of colour provided a crisp contrast to the grungy historical building.”

• The classic lighting design house Flos followed a minimal theme – with simple and minimalist lighting. “They had automated track lighting system that you could control with your phone. Lighting angles, location and output could all be adjusted without getting out your ladder.” l

Minotti - Marbles, viscose, velvets and rich dark timbers were prevalent throughout the fair, Minotti does its best - the sofa pictured perfect for small spaces, comfortably seating two to three people with a much smaller footprint.

• The Minotti stand. This alone was 2000 square metres, two storeyed with a steel spiral staircase. “The stand was chic, with luxurious fabrics and French flair. For me it set the tone for the entire week.”

• The Paola Lenti exhibit (outside the fairgrounds in an industrial site) had a full spectrum of outdoor rugs, laid out as a rainbow throughout the area

could fit into a hotel or serviced apartment quite easily.”

“Another exhibitor had a completely customisable flexible kitchen, which could be packed up into a tiny footprint. The hob folded down, the tap was retractable into the sink.

They had made the most of current technology using induction hobs that had an integrated extractor fan. There was a dishwasher where the bottom tray popped up so you didn’t have to bend down to unload it.

Another exhibitor had automated hideaway furniture including a study desk which folded down, into two bunk beds.

They folded up and away.”

Paola Lenti - Retro pairing of colours was a clear trend at this year’s fair, this dining setting by Paolo Lenti mixed magenta, red and blue in a variety of matte, gloss and metallic finishes.

Pawson believes that such ideas could be easily deployed in NZ apartments including serviced apartments and luxury, selfcontained accommodation.

“The difference it would make for travellers is huge. It generated a whole lot of ideas for me. New Zealand developers are becoming more open to clever ways of dealing with space when faced with small floorplates. By using some of these ideas and technologies in accommodation design, your space becomes more usable and it’s flexible. The concepts I saw were exciting.”

In the design districts, Tessa said that technology could be seen informing design. “A chair I saw had been CNC routed to make it

WOULD THE REAL AIRBNB PLEASE STAND UP!

Let me introduce myself – I am Rayma Jenkins and I have recently taken on the role of President of the Bed & Breakfast Association.

Rayma Jenkins President, Bed & Breakfast Association NEW ZEALAND www.bandbassociation.co.nz

I have served on the Association’s Board since 2014 as the Vice President and hold responsibility for the Association’s assessment programme. My husband and I have run our bed and breakfast property, Cobden Garden, in Napier, for the past 16 years.

In September 2015 Cobden Garden won the Accommodation Category in the Hawke’s Bay Tourism Industry Awards.

In my first editorial I would like to address a trend that has recently started and which is

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beginning to really bother me.

Like Booking.com, Hotels.com, Agoda, Expedia and Trip Connect you do not always get what you expect regardless of how well you have investigated your choice of accommodation. Booking.com now has many bed and breakfast listings as well as the hotels, motels etc. that were its core business.

Airbnb listings do not always offer bed and breakfast as the abbreviation bnb implies. A bed and breakfast offers a bed and breakfast included in the rack rate and whilst often known as a bnb or b&b a booking through Airbnb does not guarantee this.

Airbnb like Booking.com and the other OTAs offer a wide range of properties on their sites. From the “air bed” in some one’s lounge to the luxury home they are all there. However, Airbnb is not a CATEGORY of accommodation but a very professional OTA and

as such represents a large variety of properties. As you can see I have extensive experience in the Bed & Breakfast industry and I really don’t understand why the bed and breakfast accommodation sector is now being called “Airbnbs”?

The growth of Airbnb has been fantastic and greatly enhanced the profile of all bed and breakfasts.

Bed and breakfast owners can all have listings on “Airbnb” but not all Airbnb listings can be defined as bed and breakfasts. To qualify as a bed and breakfast, breakfast must be included in the tariff and to be a member of the BBANZ there is regular assessment against a schedule of requirements to qualify.

Different OTAs attract different B&B guests types Airbnb guests do not always have high expectations and may be happy to share bathrooms, whereas other OTA guests expect hotel style accommodation and as

such an exclusive use bathroom with amenities.

Those who understand Airbnb realise that they may only book a bed in someone’s home, they may or may not receive breakfast, they may book an apartment or they may even book a whole house.

All are not created equal on Airbnb and for this reason the Bed & Breakfast Association would prefer that the media, the mayors and tourism leaders remember to not call us “Airbnbs”. Those properties listed on Booking.com are not referred to as “Booking.coms”!

Bed and breakfast style accommodation has been around for quite some time (before OTAs were invented) and the Bed & Breakfast Association has just celebrated its 30th anniversary.

The Association is committed to bed and breakfasts, homestays, farm stays providing friendly, personal hosting including breakfast and ensuring our hosts recognise the requirements of running a business in our homes.

We would like the acknowledgement that one room or five, the accommodation sector is bed and breakfast, not Airbnbs (although, of course, we may be listed with Airbnb!). l

EFFECTIVE LANDSCAPING Hotels serve many different purposes, but are unified in the common aim to provide an enjoyable experience for their guests.

This month, Hotel Magazine explored the

ways in which accommodation providers can improve the environment of their premises, to make it aesthetically pleasing, environmentally friendly, striking and safe.

Nowadays, hotel guests are looking for more immersive experience, and effective landscaping is an essential consideration of any accommodation provider.

ENVIRONMENTAL FOCUS

Harry Beaumont and his father Arthur established Beaumont Nurseries in Manurewa in 1931. Harry served as mayor of Manurewa, and was a strong promoter of the establishment of the Auckland Botanic Gardens. In 1968 Harry purchased farmland in the Ardmore Valley, which was sold to his two eldest sons, Barry and Allen in 1973. They established Ardmore Nurseries Ltd. at the current location before younger

brother John and his wife Susan purchased it in 1997. John and Susan’s two children joined the business and their son Richard was appointed general manager in 2016.

Ardmore Nurseries currently produce over 300,000 plants on 14 hectares. The team produce a wide range; evergreens, deciduous, natives, ferns, climbers, perennials, and some fruits. The nursery is split into three hectares of container production, 11 hectares of field production and propagates approximately 70 per cent of its own growing-on-lines. Ardmore Nurseries’ primary customers are landscapers and retailers, as well as hotels, B&Bs and vineyards.

Field grown plants are root wrapped in hessian and available to order in winter from April – September. Container plants are available in

1.5L – 45L pots and sold all year round.

Ardmore Nurseries strives continually to improve environmental performance. The nursery is compliant with all relevant regulation and is committed to continual improvement and prevention of pollution. Healthy soil and water is critical to their ability to grow quality plants, and the team are very aware that this soil must be cared for if they are to continue to grow great quality plants in the future. Ardmore Nurseries’ spray program is targeted (rather than doing blanket spraying of the whole nursery). They focus on improving plant health and vigour so that they can continue to move towards softer options for pest management.

A particular environmental focus has been minimising waste sent to landfill after planting.

This is one of the drivers for Ardmore Nurseries continuing to sell plants balled in hessian (also known as burlap). This is a product made from the natural fibres of the jute plant, which biodegrades over a few weeks, meaning there are no pots or bags to throw away at the end of the job. The nursery also takes returned pots and trays for reuse. l

We are open Monday-Friday 7.30am - 5pm

Growing for landscapers and retailers for over 40 years.

Winter is a great time to plant - contact us now with your planting list!

We have plants to suit many styles - from boutique character to ultra-contemporary and anything in between.

We have a huge range including trees, shrubs, perennials and grasses, topiary and standards, both native and exotic. We have plants for shade, privacy screening, mass planting and others which are simply beautiful!

Drive around our nursery and select your own plants, or we can pick your order for you and arrange delivery nationwide. Call or email our friendly sales team to get started.

230 Clevedon-Takanini Rd, RD2 Papakura, Auckland 2582 P: 09 292 8661 E: sales@ardmorenurseries.co.nz W: ardmorenurseries.co.nz

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PLAYGROUND SAFETY Ted Edwards started Reharvest Enviromulch with the purpose of making premium products out of wood waste. “Anyone can buy a grinder and grind up wood waste,” he told Hotel Magazine, “but I wanted to be putting out products which had a premium performance.”

It took two years for Edwards to reach his goal – no nails and no splinters. Testing for splinters was done the old fashioned way – they took their shoes off and walked on the woodchips themselves. Most wood waste is riddled with nails, and while the majority of machines are able to remove around 85% of nails, Edwards was determined to reach 100%.

When he did, he approached the Auckland, Waitakere and Manukau councils and secured trials of Cushionfall in two of each of the three regions’ playgrounds. In Waitakere, he used one plain product and one coloured red.

After a year, Edwards approached them again to ask if they wanted to buy more, but the playgrounds had to be tested in order to satisfy council safety requirements. The cost to test only six playgrounds was

too high, so Edwards arranged with the councils to test all the playgrounds using the visiting mobile testing unit around Auckland. All but Edwards’ failed, including a new $38,000 rubber mat installation at a popular Auckland beach.

However, a Waitakere playground holding Edwards’ product showed a discrepancy – it was testing well within safety standards, but the level was significantly lower than the other Cushionfall playgrounds.

Edwards soon discovered the problem. The locals quite liked the red-dyed Cushionfall product, and were taking buckets home to put on their potplants.

Despite losing almost half of the wood, the playground still fell within Critical Height safety standards. The standards require that a material, be it sand, wood or rubber, be able to protect against head injury from a fall up to 3m.

“Ours comes in at 5.3 to 6.15 metres when verified to reach the HIC benchmark of 1000 – the best in Australasia, if not the world,” said Edwards.

Cushionfall has ACC, OSH and District Health Board approval throughout Australasia,

and undergoes continuous product testing to ensure a manufacturing process with quality assurance. Cushionfall is treated to minimise any risk of splinters and now has the approval of the Ministry of Education.

Reharvest Ecomulch is notable not only for its safety but also its longevity.

The density of the chips and their shapes mean that they don’t settle and retain their cushioning. This also means that they don’t rot away, as the cushioning also results in superior drainage. “Smaller products, after eighteen months up to two and a half years, turn to mulch,” he explained. Reharvest has no such problems.

Despite being the market leader for two decades, Edwards is still keeping his cards close to his chest. “I’m never telling anyone

how it’s done,” he said. “They’ve been trying to copy me for twenty years!”

With changes to the Health and Safety Work Act and the introduction of WorkSafe as a government entity, businesses are increasingly liable for injuries which take place on their premises.

Reharvest Cushionfall is easily the most effective method of protection against injury on playground surfaces. l

G re e n s t o n e Design LIVING LABORATORY

EXPERTS IN RESORT LANDSCAPES

Every design incorporates essential elements for health and well-being; low maintenance, sustainable, sensory design... restore mind, body and spirit.

Design for health and well-being Tel: +64 22 196 8899 Tel: +44 7813 512981 www.greenstonedesign.co.nz www.greenstonedesign.co.uk

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Greenstone Design was founded and is directed by Gayle Souter-Brown. SouterBrown PhD(C) has extensive international experience of landscape design, with a special interest in well-being.

The consultancy has advised the European directorate of the World Health Organisation, the National Health Service, Waitemata District Health Board, NZ Ministry of Education, and numerous private clients in New Zealand, USA, Brazil, Saudi Arabia, Singapore, France and Portugal.

In the past decade, Greenstone Design has undertaken a number of significant landscaping

projects. The company designed the grounds of Europe’s first accessible resort for disabled children and their families, in Algarve, Portugal, a design that was so successful that it is now being used by returned veterans as well as children.

Most recently, in 2017, Souter- Brown designed a series of ecologically-based research gardens as a living laboratory for the Auckland University of Technology.

The gardens form the focus of the university campus and aim to enhance health and well-being of staff and students, by reducing stress, improving mood and increasing personal productivity. l

EXCEPTIONAL MINIBARS FROM INTER-FRIDGE

Following numerous studies and surveys of hotel guests, results have shown that most reviews and posts about accommodation providers include pictures and comments about food snacks and beverages.

Inter-Fridge have teamed up with Tefcold to ensure New Zealand accommodation providers are giving guests exceptional minibar offerings.

Inter-Fridge minibars’ manufacturer partner and the supplier of Tefcold, is based in Viborg, Denmark. Tefcold has experienced a continuous growth throughout the years thanks to an increasing number of loyal clients, such as Inter-Fridge. They are an innovative and reliable supplier of commercial refrigeration equipment and services and the team at InterFridge are always excited about their new products as they stand out with the design and quality. The best testimony to this statement is their minibars absorption coolers range which are brought the NZ

market by Inter-Fridge.

The minibars are available in three different sizes, with solid or glass door. The absorption system ensures silent operation and all models are supplied with key lock and internal LED light. The lighting is superb increasing a visual impact making product more inviting to be consumed. The team couldn’t be happier with the TM minibar range and they are sure you will be too. Now, it’s time to make the move and install or update existing minibars with Inter-Fridge new minibar range, because when it comes to customer satisfaction during a hotel stay all the little things quickly add up and can transform the hotel stay from average to exceptional.

Inter-Fridge Ltd imports and distributes quality commercial refrigerated and heated display and storage cabinet solutions from European, Asian, and Australian manufacturers to coffee shops, restaurants, hotels, caterers, convenience stores and supermarkets of New Zealand. l

Suppliers of TVs, Wall Brackets, Commercial Washing Machines and Dryers, Whiteware Appliances, Beds, Bunks, Folding Beds, Bean Bags

at wholesale prices .

call or email us for a quote 0800 888 334 sales@hospitalitysupplies.co.nz

www.directhospitalitysupplies.co.nz

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TED TALKS TO MARRIOTT GUESTS

Guests staying at Marriott Hotels now have access to exclusive TED videos to ‘inspire creative thinking’. Marriott International has introduced various new concepts this year following its Starwood merger, from pop-up hotels surrounding music festivals to innovation labs. “We know our guests look for more than just

a place to stay when on the road,” said Brian McGuinness, senior vice president and global brand leader of Marriott Hotels. By partnering with TED (Technology, Entertainment and Design) guests are encouraged to think creatively with exclusive videos tailored to their needs which are all available on the in-room entertainment system. l

ROOM SERVICE FOR KIDS Five-star hotel, Ashford Castle, in Western Ireland has upped its amenity game with its recent addition of a Lego butler.

That’s right – a butler just for Lego. Guests who stay in the Presidential Suite at the castle for around US$1900 a night will have Legos delivered on silver trays. The service appears on a children’s room service menu, alongside other offers like personalised storybooks for bedtime, bathrobes and slippers, homemade cookies, video games and movies. l

New ZealaNd’s leadiNg braNd iN sustaiNability*

N CA

TURE™

CARB

O

P

PAK

ecostore’s amenities range is crafted with gentle plant-based ingredients that cleanse, nourish and protect, without stripping your skin’s natural protective oils. There’s only good stuff inside.

Plant-based ingredients Nourishing oils No nasty chemicals such as parabens or silicones Renewable sugarcane-based plastic bottles, 100% recyclable Stylish label design by New Zealand artist John Reynolds Grey water & septic tank safe

For samples and pricing please contact your local Health Pak distributor or Health Pak on 09 579 6268 or info@healthpak.co.nz healthpak.co.nz/ecostore

We are leaders in sustainability. Find out more here.

*Colmar Brunton Better Futures Report 2015 Edition

let’s CONNeCt

We’d love to know what you think

ecostore.com

no nasty chemicals.org

June/JULY 2017

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DISPLAY YOUR ENVIRONMENTAL MESSAGE

With travellers becoming increasingly aware of their environmental footprint and hotels looking to demonstrate their commitment to a sustainable future, guest toiletries are a perfect way to display an environmental message. At the same time, Astro Hospitality are seeing an unprecedented number of lifestyle hotel brands open across the Asia-Pacific region, all of which demanding a more engaging, ontrend style of guest amenities.

In both cases Astro Hospitality is able to offer a comprehensive selection of toiletries solutions offering globally recognised brands such as Elemis, The White Company, Orla Keily as well as desirable international lifestyle and designer brands such as Rituals, Paul Mitchell and Body Zone.

All of which offer exceptional marketing potential to the hotel operator.

Being one of New Zealand’s

leading amenity suppliers, Astro is able to offer a 360 degree toiletries solution to operators of all sizes and rating at competitive prices.

Regardless of budget, the company is able to offer products with strong sustainability credentials as well as desirable international lifestyle and designer brands, all of which come with a guaranteed ‘wow factor’.

Astro Hospitality are currently seeing a strong tendency away from ‘generic’ products and a surge towards lifestyle and designer brands. “Our clients tell us that investing in quality guest toiletries are a perfect way of creating a premium guest experience, which correlates directly with positive Trip Advisor rankings and higher return rates.

As the New Zealand hotel market steams ahead at an unprecedented pace, the region is now also embracing the cost efficiency and environmental

benefits of a modern, factorysealed Amenities Dispensing Solution. Already one of the strongest growth categories in Astro’s range of products, the proven ‘Press + Wash Concept’ is turning heads and leading the trend.

In order for hotels to gain a commercial and marketable benefit from guest amenities, it is vital to see guest amenities as a service to your guest and a point of difference to competing hotels in your area, not merely as an expense to the business. Invest in your guests’ experience.

Guest toiletries get ‘up close and personal’ with guests and are a perfect ambassador for the hotels image as long as they are of premium quality and offer value beyond the more necessity of keeping your guests clean. l

DO NOT DISTURB

Steamy weekends away call for more than just a sewing kit and a shower cap in the amenity kit. Hotels around the world are now incorporating an intimacy kit to the list of amenities on offer to guests. From condoms to kink, the kits are heating up the guest’s hotel experience with hotels exploring the sexier side to the minibar catering to the more adventurous guests. l

5 AMENITIES GUESTS CAN’T ‘TURNDOWN’

A pillow menu – for the sleeping beauty’s.

Not to mention the monogrammed pillowcases.

A romance concierge – a flower arrangement for the loved-up couples.

A bedtime butler – fresh towels, cookies and tea just before bed.

A sleep tight note – notes left by housekeeping during turndown wishing guests a good night.

A night cap – a carafe of port and collection of truffles after a long day. l

Complete the experience - say it in chocolate

A personalised printed Chocolate Graphics Gift will have your Hotel flourish with unique customer satisfaction. Enhance your guests experience and let them know they’re special.

Chocolate Graphics helps your business to create a memorable experience for your guests with the world’s most customisable chocolate – specifically personalised by printing logos and messages in exquisite detail on customised shapes and sizes.

Contact Chocolate Graphics and discuss the creative possibilities.

Get your FREE Sample pack TODAY! Call 0800 466 966 or email sales@astro.net.nz

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nk Tha ou Y

Welcome

Welcome Enjoy your stay

09 636 6960

sales@chocolategraphics.co.nz • www.chocolategraphics.co.nz

GUEST SELECT NOW IN OVER

MOTELS AND COUNTING...

That’s right, over 660 motels and hotels in New Zealand have embraced Guest Select. What is Guest Select? It’s a SKY decoder in every room with access to over 50 channels, it brings Kiwis the most amazing TV experience and we know your guests will love it too.

How Guest Select could benefit your business · · · ·

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

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