Hotel Magazine | June/July 2018

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June/JULY 2018 • Vol. 4 No. 4

USING MUSIC JUST GOT EASIER OneMusic on their new music licence for hotels

WHAT GUESTS WANT is the movement of air which helps the body maintain the right temperature for a good sleep. Take care to choose sheets made from quality cotton and remember, a higher thread count isn’t necessarily better.

Sarah Mitchell, Editorial Director, sarah@reviewmags.com

According to a new Consumer Intelligence Series Report from PwC, travellers for both business and leisure cited room quality as the number one reason for choosing a hotel. Accommodation providers can build a brand and customer loyalty by making small adjustments to the way the hotel is run.

Consistently delivering a high standard will mean getting noticed. Most hotels get by providing the most basic of amenities, but what do guests really want?

Toiletries need to leave guests feeling clean and refreshed. However, cheap shampoo and shower gel can often leave guests with dry skin and dry hair – going the extra mile with toiletries will leave a long-lasting positive impression.

Simple conveniences such as tea, coffee and water, as well as the correct crockery to drink them with, can make a good impression without the inflated prices of a minibar. Alternatively, surprise guests with a small welcome gift like fresh flowers or a complimentary cocktail. In the digital age, one satisfied Instagram post can do a world of good.

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In this issue the Hotel Magazine team covers all things design, amenities and hotel fire and electrical safety.

Don’t forget to sign up to our weekly e-newsletter – it’s FREE, with industry news and trends straight into your inbox.

Enjoy the issue.

Similarly, towels and bedding should also be of high quality to ensure a comfortable experience. Breathable sheets are a must, as it

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the numbers

The Restroom Association of Singapore has awarded six luxury toilets at The Shoppes at Marina Bay Sands a six-star rating.

Guests at the Manta Resort stay 250 metres offshore in an underwater room.

@cardronahotel

Hilton Auckland used 77,000 plastic straws in 2017.

Guest nights at holiday parks in March increased by 135,000 from March last year.

Budget hotels in Kiev are priced at an average of $6,000 during the Champions League final.

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: Mark Fullerton, mark@reviewmags.com Caitlan Mitchell, caitlan@reviewmags.com Alan Higgs, alan@reviewmags.com

ADVERTISING: Ankita Singh, ankita@reviewmags.com SENIOR DESIGNER: Raymund Sarmiento, raymund@reviewmags.com GRAPHIC DESIGNER: Ciaran Carroll, kez@reviewmags.com

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Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 HOTEL is published monthly under license. Please direct all enquiries and correspondence to HOTEL. The opinions and material published in this edition of HOTEL are not necessarily those of the publishers unless specifically stated. All material appearing in HOTEL is copyright and may only be reproduced with the consent of the publisher. Copyright 2018.

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June/JULY 2018

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DUNEDIN HOTEL RELAUNCHES Wains Hotel Dunedin, a historical Dunedin building, will be relaunched as a five-star boutique hotel later this year. Over $3 million will be spent on refurbishments, covering all areas of the hotel. Wains Hotel dates back to 1862. It is the oldest hotel in Dunedin and is listed as a Category I historic building by Heritage New Zealand. The hotel was started by Job Wain during the peak of the Central Otago gold rush.

Business thrived, and when the Commercial Bank building next door closed, Wains expanded the hotel into that building. Located in the central business district, the hotel is in a prime location to take advantage of Dunedin’s retail shops and entertainment options.

The old building is full of quirks and personality. Made from a blend of solid stone,

extravagant carvings and luxurious materials, the hotel makes a stunning first impression on arrival. The new-look Wains Hotel will cater to those seeking a true boutique hotel experience.

In the 50 guestrooms across seven storeys, guests will be soaked in warm, classic luxury.

The hotel’s design will embrace the building’s history as well as Dunedin’s links to Scotland, the early culture of the city and the gold rush era of the 1860’s. “This is extremely exciting news for Wains Hotel and Dunedin City. This boutique level of hotel product has been long awaited, and we look forward to welcoming our guests to the refurbished hotel later this year,” Wains Hotel General Manager Sally Reiber said All refurbishments are set for completion by the end of the year. l

MAJOR RULING ON AIRBNB

For the first time in New Zealand, a landlord has successfully been awarded the profits earned by a tenant for illegally subleasing a rental property on Airbnb.

The tenant had leased a Bellagio Apartment in Wellington on over 50 occasions over a six-month period, making over $12,450 in revenue. In the Residential Tenancies Act, no specific clause allows landlords to recover profits earned by a tenant through sub-leasing.

“Being able to recover the profits from the sub-leasing activity sets a precedent, meaning there is now a legal basis for seeking that the profits be paid to an aggrieved landlord where a tenant sublets their rental property in breach of the tenancy agreement. This adds another layer of protection in situations of sub-leasing, which is becoming much easier for tenants to do,” said Gunatunga. l

ON THE HORIZON

SkyCity has unveiled its new Auckland-based Horizon Hotel which is being built alongside the New Zealand International Convention Centre (NZICC). The five-star hotel is planned to open in 2019, bringing 303 new high-end rooms to the city centre. “With such a buoyant tourism market and a huge pipeline of events coming to Auckland, including the opening of the NZICC, Horizon Hotel is well positioned to play an important role in supporting the city’s growth.” said general manager of SKYCITY Hotels and Tower Brad Burnett.

“Along with its physical connection to the NZICC, the name ‘Horizon Hotel’ connects our guests to the purpose of their stay, as many of them will be here to expand their horizons through the knowledge and connections made during their conference,” The announcement of

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the Horizon Hotel follows the postponement of the accompanying NZICC. The $703 million project was originally scheduled for completion in February 2019 and was pushed back to mid-2019 after Fletcher Building ran into issues with cost blowouts. The project now aims to be finished in December 2019.

Architect Gordon Moller designed the Horizon Hotel in association with Warren & Mahoney Architects. The hotel will feature floor-to-ceiling windows that overlook the Hauraki Gulf and Waitemata Harbour as well as the Central Auckland landscape. The rooms have a modern design with New Zealandinspired materials and colours. Guests will enjoy outstanding facilities including a gym, keyless entry, a signature restaurant, lobby bar and café, and relaxing internal courtyard. l

CONSTRUCTION BEGINS

Construction has finally begun on Lower Hutt’s long-promised four-star Sebel Hotel.

Plans for the $15 million project were first unveiled in 2015. The development of the hotel was backed by the Hutt City Council, who invested $3.5 million in the project.

It is part of the plan to help rejuvenate the Lower Hutt central business district. It initially aimed to open alongside the new town hall and events centre, which is on track to be completed by June this year.

Geotechnical issues and a drawn-out design process are to blame for the lengthy delays to the project, which will take some time to be completed, and aims to open in the next 12-14 months. l

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BUDGET 2018 BAD FOR TOURISM

The Labour government has unveiled its new Budget 2018, which includes cutting investments to Tourism New Zealand.

Tourism Industry Aotearoa (TIA) is displeased with the budget.

“We are disappointed that the Budget has reduced Tourism New Zealand’s budget by almost $6 million,” TIA Chief Executive Chris Roberts said. “International travellers have an enormous range of destination choices, and we must be able to maintain and build our presence in our key markets.”

The most significant cuts to Tourism New

Zealand’s funding come from the marketing and promotional budget. “Reducing your marketing spend when it has proved successful is bad business. Destination marketing influences travel decisions next year, the year after and the years after that. Even this small cut could hurt New Zealand’s efforts to retain its share of global tourism.”

Roberts was happy however to note a small funding increase to support TNZ in providing visitor information and with industry engagement. TIA is also grateful, the Department of Conservation is receiving more funding, as New Zealand’s clean, natural environment is one of the main reasons tourists visit the country.

“While we are delighted to see the increased funding for DOC’s core conservation roles, it is only getting $1 million next year for better visitor management at some of the most popular spots. That’s not going to achieve much,” Mr Roberts says. The Labour-led government’s new Budget was restrained, with the biggest investment increases coming to the health, education and housing sectors. l

MAKING A DIFFERENCE St John Ambulence is a charity, it relies on donations and volunteers to deliver its services to the New Zealanders who need them.

By making a donation or fundraising for St John, you can make a real difference.

One of the ways St John raises money is through charity opshop profits.

These funds go towards local St John Youth programmes, the purchasing of new ambulances,

health shuttles, and vital new equipment, whilst also funding other St John services and programmes within local communities; allowing St John to continue its lifesaving and life-changing work.

When you are refurbishing your premises, if you have any usable goods you would like to donate, please contact retail area manager Henry Todd email henry.todd@stjohn.org. nz or phone 027 580 7392. l

JUCY OPENS ‘POD’ HOTEL

Tourism operator Jucy has opened a ‘pod style’ hotel in downtown Queenstown.

Newly opened Jucy Snooze is an affordable accommodation choice within walking distance from the central Queenstown bars and shops. It packs 276 beds, mostly with pod rooms fitting eight people in a bunk bed style configuration.

The hotel also includes private bedrooms with their own bathrooms which come at a steeper price. A surge of tourists visiting Queenstown in recent years has led to a shortage of available beds, creating a demand for accommodation like Jucy Snooze.

“In February this year, hotel occupancy rates in the area were at 94 percent and supply shortages have led to price increases. The last thing we want to see is this impacting on the country’s reputation among international tourists,” Jucy Chief Executive Tim Alpe said.

The hotel is not only aimed at budgettourists but also short-term workers, as rental prices are also on the rise due to the tourism boom. It will employ around 30 local staff members and plans to grow the concept nationally as well as in Australia. l

CLEANING TECHNOLOGY With automation and technology forever expanding its influence, it can be no surprise to now find progress in the laundry and drycleaning field. Machinery has long been a target, with increasingly sophisticated control functions to provide a better cleaning action with efficient and reduced use of chemicals to ensure that garments are carefully handled, yet with minimum impact on the environment.

Sparkle Dry Cleaners of Auckland have taken automation one step closer with the introduction of the automated handling of garments.

Mechanical conveyor equipment has been supplied by Metal Progetti of Italy and installed in Sparkle’s premises in Grey Lynn to enable the sorting and collation of garments into individual orders.

Garments are assigned either RFID chips or barcode tags. An inventory is maintained to track individual ownership, the type of garment and records of each one. In partnership with DCCS Australia, Sparkle has invested a large amount of effort in arranging software to create, control and maintain the inventory records, which are used by the Metal Progetti conveyors to identify garments.

Each hotel client has separate secure access to their own inventory via a web portal, giving the

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hotel the ability to not only track their garments in the cleaning process, but the control of their own inventory.

Using the system’s statistical reports, the hotel clients will be able to identify staff usage, help reduce garment leakage and the requirement for pool items, or spares, whilst ensuring maximum use, aiding the tighter control of costs.

Sparkle’s future plans for further developing the technology process includes introducing the ability for collection and delivery scanning of garments on the hotel premises, and to extend the facility to guest laundry, allowing orders to be placed directly from the guest’s room, considerably easing the strain and workload for the front office and housekeeping department.

In this day and age, who can justify the enormous capital cost of equipping a complex laundry room, and then ensure that the expertise

to run and maintain such a facility is available every day of the year? The cost for each hotel to either purchase or arrange to provide and maintain their own inventory control software package would be expensive, so Sparkle’s approach of designing an operation to integrate and combine inventory control with the laundry process not only removes the requirement for a hotel’s capital expense but cements the argument for outsourcing what can be a troublesome sector of a hotel’s daily operation.

For more information visit sparkledrycleaners.co.nz or email Nicholas Burnton at info@sparkledrycleaners.co.nz l

A FRESH APPROACH TO TOURISM

Capstone Hotels & Resorts is a 100 percent New Zealand owned hotel management and tourism distribution company, that oversees accommodation and activities in some of the most beautiful locations throughout regional New Zealand.

Its clients range from quality three to five-star hotels and resorts, to boutique lodges, along with a diverse and complementary range of tourism activities. High quality visitor experiences, iconic New Zealand scenery in stunning locations, and exceptional food and beverage all prominently feature in Capstone’s portfolio.

Capstone has an innovative company that has over 40 years’ experience and the operational knowledge to manage or represent your hotel or tourism business. Its undertaking and core value is to provide quality, profit focused, transparent

approach to business.

Capstone manages the day to day sales and distribution of a business to grow revenue. The team has extensive revenue management and distribution experience, and strong established relationships with OTA’s and Preferred Partner status with the inbound travel trade. They have representation in the Northern Hemisphere with excellent long-established relationships with wholesalers and agents in New Zealand’s key long-haul markets.

Service delivery is vital, so Capstone provides guidance and recommendations to ensure your team are providing an excellent customer experience for domestic and international guests.

Together, Capstone will work alongside you to think outside the square.

Contact Clare Davies, Managing Director, at clare@capstonehotels.co.nz or call her on 027 447 6386. For more information visit www.capstonehotels.co.nz. l

business accountability which maintains a focus on the hotel’s brand.

Capstone’s hotel management team will take over the daily management of hotel operations and ensure they develop a profitable strategic approach to building a hotels’ business and brand for the long term. Getting the best from a property and growing a successful operation takes an honest partnership between owners and management. It has owned and operated hotels and wider tourism ventures, so understanding this key to success is ingrained in Capstone’s

• Full management services • Operational support • Yield management • Strong OTA and trade relationships • Robust sales programme • Northern Hemisphere sales support • Marketing support services • Consultancy services • NZ owned

C O N TA C T :

C L A R E D AV I E S Managing Director P : 027 447 6386 E : clare@capstonehotels.co.nz W : capstonehotels.co.nz

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SEARCH FOR AUTISTIC STAFF A leading New Zealand hospitality provider is actively looking to hire staff with autism at two of its Wellington hotels. The initiative is a joint effort with Altogether Autism, a national advisory service for the autism spectrum.

In partnership with Specialisterne Australia, Altogether Autism is running an Autistic Talent Search, aiming to find autistic individuals interested in starting a career in the hospitality industry. “We know from our research that many people on the autism spectrum find working in the hospitality industry suits their skills,” said Catherine Trezona, Altogether Autism national manager.

In particular, individuals seeking jobs such as room attendants, food and beverage attendants,

receptionists, concierges and chefs are being sought out. “We’re particularly interested in individuals who live in Wellington or within a commutable distance to Wellington or who would be willing to relocate to the capital.”

Last year, a Specialisterne Australia survey of autistic people in the New Zealand workforce showed a waste of talent from highly motivated and educated autistic individuals. Nearly twothirds of those surveyed were unemployed, with 89 percent reporting challenges during their job search. “Because of the challenges in communication and difficulty in reading social cues and body language, many people found getting through interviews as hard and challenging,” Trezona said. l

APPEAL OVER TERRACES HOTEL The owners of DoubleTree Hotel and Hilton Queenstown have appealed the construction of a new hotel in Kelvin Heights.

Lakes Edge Developments was granted commissioners’ consent in March to build and operate the seven-storey, four-star, 260-room, Terraces Hotel.

Kawarau Village Holdings Ltd (KVHL), the company filing the appeal, has said it does not oppose the design of the new building but instead has concerns with parking and traffic issues that the new hotel will create.

“There are existing issues with parking in Kawarau Village. Notwithstanding past compliance with parking requirements, it is evident that supply does not meet demand.” a representative for KVHL said in its notice of appeal.

RATES WON’T CHANGE

Concerns about the Whangarei District Council raising the rates for motels have been alleviated, as the Council has opted to drop a proposed rate increase. Moteliers in the region were bracing for a rate increase by an average of 73 percent. Fears were that this would put many small operators out of business. The increased rates were part of the Council’s Long Term Plan. Motel operators opposed the rates-hike with staunch criticism, and so the council opted to scrap the plan. Motels in the region will still get the standard annual rates increase of about two percent, a much smaller increase than what was initially feared. l

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DESIGN RECEIVED POORLY

Dunedin’s latest bid for a new fivestar hotel is going back to the drawing board after a new revamped hotel design was received poorly. Tekapo businessman Anthony Tosswill has suggested that the design process will start again, just days after revealing the previous design concept. The new look tried to address previous criticism of the 17-storey mirrored glass tower by reducing its height and simplifying its appearance. Despite his efforts, the new design was met with a very negative public response.

With visitor nights increasing in the city, there is a need for new accommodation options in the city.

As of March 2018, Statistics NZ data reported that hotels in the city were operating at a 64 percent occupancy rates. However, an online poll on Otago Daily Times website showed that 53 percent of those surveyed thought the new design was awful, and only 17 percent respondents said they liked it. l

The approved hotel, should it be built, will be twice the height of existing buildings in the area and will obscure the view of surrounding buildings such as the DoubleTree Hotel, which sits opposite the site and has 24 bedrooms with windows facing the new building less than 11 metres away.

KVHL has reached out to the Environment Court to overturn the decision and deny the hotel’s consent. l

USING MUSIC JUST GOT EASIER

OneMusic recently introduced an accommodation licence, making it easier for hotels to get permission to use music.

From reception areas, gyms, function spaces to lifts, bars and restaurants, music is key for accommodation businesses. It can mask unwanted noise and reduce perceived wait-times in reception, it can set the mood of the restaurant and it can motivate people to train harder in the gym.

Because of the variety of ways that accommodation businesses use music, traditionally hotels have been required to complete up to five different licences to cover the ways that they use music. Thanks to the introduction of OneMusic’s accommodation licence, from June hotels will be able to apply for just one licence that covers all of the ways they use music.

Director of OneMusic Greer Davies said the introduction of the licence simplifies the licensing process for hotel businesses, making it easier for hotels to cover off their obligations under the Copyright Act when using music.

“With the variety of ways that hotels use music, the new licence gives accommodation businesses peace of mind that they are covered for the music they use, while significantly simplifying the application process” said Davies In addition to consolidating a number of existing licences, the accommodation licence includes cover for music used in hotels’ function spaces. Hotels can also choose how they structure the functions component of their

licence to suit. “During the consultation process hotels told us they would like a structure that recognises the variability of function bookings. For this reason the licence has been designed in a way that allows hotels to choose either an all-you-can-eat annual licence fee, or a fee per function”.

Because the accommodation licence covers all of the ways that a hotel may use music, the new licence also means that it can be administered by one contact.

“Our experience has been that hotels often have different contacts for the different licences they hold with us. For example, the F&B manager will have a licence with us for the restaurant, and the facilities manager will have a licence with us for the music in reception and the gym. Often these licences will have different anniversary dates, generating multiple invoices and adding unnecessary complication.

With one central contact the new licence makes it much easier for hotels to administer.” While copyright law protecting the rights of music creators has been in place in New Zealand for over 90 years, some accommodation businesses are still surprised to learn that they need a licence to play music.

“Under the Copyright Act, music creators have exclusive rights to the music they create, and when businesses want to use their music, music creators have the right to be compensated for this use. With the new accommodation licence, hotels can be sure they are doing the right

thing by helping to ensure that music creators are compensated when their music is used.”

OneMusic is a joint initiative between the two organisations that administer music rights in New Zealand, APRA AMCOS - who represent songwriters, composers and music publishers - and Recorded Music NZ who represent owners of sound recordings (usually recording artists and record labels).

OneMusic (through APRA AMCOS and Recorded Music NZ) have reciprocal agreements with similar organisations around the world, meaning that a OneMusic accommodation licence grants hotels the permission to use virtually all commercially available music from anywhere in the world.

Both APRA AMCOS and Recorded Music NZ are member organisa-tions, which means that after administration costs all licence fees collected by OneMusic are paid to music creators as royalties.

Public performance royalties is one of the main ways music creators make a living, and enables them to continue making the music that helps hotels hum.

Hotels that hold existing licences with OneMusic will be contacted ahead of the anniversary of their account to migrate them to the new licence, and to ensure that they are covered for all the ways they use music.

For more information or to apply for a licence visit the OneMusic website: www.onemusicnz.com. l June/JULY 2018

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DYNAMIC PRICING INCREASES REVENUE

Effective yield and revenue management is a balancing act which aims to achieve the best possible average daily rate (ADR) and occupancy level by leveraging the opportunity that the current demand presents. All too often, many accommodation providers in NZ race to the finish line to reach 100 percent occupancy. By shifting the focus from occupancy to revenue, accommodation businesses worldwide have successfully increased their ADR and overall total room revenue whilst simultaneously reducing costs.

Consider this: a property that reaches a higher occupancy before a competitor will typically sell at a lower rate. They may have filled more rooms, however based on the same level of demand, that same property could have potentially achieved a higher ADR simply by implementing dynamic pricing. This allows a property to increase the rates for the last remaining rooms to achieve the best possible yield. Fewer rooms sold at a higher ADR not only means more total revenue but also less rooms to service, hence reduced costs are also achieved. Continuously monitoring inventory,

demand, and rate strategy requires very special focus. Many commercial Hotel operators have the means to justify a full-time Revenue Manager but for small-to-medium operators, it can be a tricky task and therefore fixed or seasonal rates are commonly used.

Rooms Online is in tune with the challenges that many accommodation providers face in the current digitally reliant world – whether it’s lack of time to spend navigating the online landscape, simply wanting unbiased honest advice with promotions, or needing assistance with a dynamic pricing strategy. Rooms Online will help increase your exposure through your online channels, and grow your profitability by implementing effective dynamic rates management for a small weekly fee.

• ADR – Average daily rate. Total rooms revenue by number of rooms sold • Dynamic pricing – Being responsive to market needs to maximise your return Contact the NZ based Rooms Online team for details and a no obligation chat. Phone: 0800 676 667 or email: info@roomsonline.nz. l

GUEST COMFORT AND OPERATIONAL SAVINGS The in-room experience is one of the key priorities when it comes to ensuring guest loyalty. Working towards a better experience for guests will mean a higher investment in infrastructure and systems is required but

by making the right choices, this higher spending can and must lead to greater operational and energy savings.

Brantas International Technology provides quality solutions for hotels, motels and other hospitality establishments. The team at Brantas has been offering products and systems which result in a positive guest experience, provide operational savings and energy efficiency in New Zealand and the Pacific for over 15 years. Over 200 establishments use Brantas’ solutions.

Included in the product suite is Honeywell’s Elements that is a range of stylish light switches, power and USB sockets and thermostats.

Innovative, iconic and inspiring, the Elements collection is the perfect fusion of distinctive design and unparalleled quality, inspired by materials such as glass, metal, wood, leather and stone. It features 16 standard high quality finishes with ultimate flexibility. Elements complements the INNCOM Guestroom Automation System. INNCOM offers operational and energy efficiency resulting in a healthy ROI and an improved guest experience.

INNCOM integrates with Guest mobile apps and door locking systems.

Brantas’ product range also includes room safes, RFID card door locks, minibars (automatic and manual), TV casting solution, guest room phones and PBX systems as well as workflow management solutions. For more information call 09 966 7662 or email info@ brantasinternational.com. l

Online channels working for you?

Introducing a fantastic new service designed to increase revenue and free up time We know that competing in the digital market can be a minefield. Rooms Online helps you grow your business by managing your online connections and leveraging these channels on your behalf.

How will we do this?

• Create & implement a dynamic pricing structure

• OTA management, initial set up (or audit)

• Weekly rates updates in your channel manager

• Plus more!

• Ongoing promotion management

There are no long-term contracts, so you can give this new service a go with only a tiny investment.

And even better - if this service does not have a positive impact within 3 months, just walk away.

Talk to us today 0800 676 667

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INNCOM’s Integrated Room Automation System helps reduce guest room energy costs by 25 - 30%. INNCOM’s motion based occupancy control and synchronisation of heating, ventilation and air conditioning systems with lighting and shading control help reduce energy costs, and offer ultimate convenience and comfort to the guests.

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Brantas International Technology Ltd Unit B, 156 Bush Road, Albany 0632, Auckland Tel: 09 966 7662 Email: info@brantasinternational.com Website: www.brantasinternational.com June/JULY 2018

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HOTEL MEETS

SHARENE TEMPLE NEW ZEALAND SOTHEBY’S INTERNATIONAL REALTY

EXCEEDING IN SALES The 2017 financial year has exceeded all of Resort Brokers New Zealand’s expectations.

With the final two transactions being settled before the end of March, the total gross sales value eclipsed the previous financial year result. The injection of fresh faces into the company over the last eight months has revitalised and re-energised its team.

“We are proud that we can demonstrate a comparative advantage over our competitors and provide unique and valuable services that promote sales at the best possible prices in the most realistic timeframes,” said Wayne Keene, director.

“These points of difference are confirmed by our exceptional sales results – they do work! Our nationwide team are bolstered with the success, are enthusiastic about our advanced tools of trade and are keen to take on new assignments so they can put these tools to use and get favourable

outcomes for their clients.”

Resort Brokers is also welcoming the newest member, Peter Smithies, to the team.

Smithies has over 20 years’ experience in real estate and sixyears’ operating a management rights business. Smithies currently resides in Dunedin and will also cover the Deep South. He hasn’t wasted any time taking advantage of the Resort Brokers systems and is already seeing the benefit of working with two other brokers with deals in excess of $3m.

As part of the Resort Brokers annual conference last week, the company honoured a number of their staff: • Salesperson of the year: Brent Hannah • Rookie of the year: Joachim Hogefjord Milestones achievement: • Paul Sanson • Simon Haslett • Kamal Sharma • Brent Hannah

SECURE A PIECE OF QUEENSTOWN

Photo Credit: Lonely Planet

Sharene Temple has extensive knowledge and experience in award-winning prestigious sales and marketing of real estate over her successful 15-year career, and continues to be one of New Zealand Sotheby’s International Realty’s high achievers.

Brought up in family owned hotels, Temple quickly learned people skills and client service at an early age. She has been the seller and marketer of a vast array of award winning hotels, lodges, residences and apartment projects

throughout New Zealand.

Temple was also the recipient of “Home of the Year Award” and a “Special Design Award” when she built her own home in recent years.

As an experienced business professional, who owned her first successful business at the age of 25, she listens to her clients’ needs by responding with options that offer highly desirable solutions.

Let Temple’s energy and passion showcase your luxury property with integrity and style.

Confidentiality is what we are used to in our daily work life.

Call Sharene in confidence to discuss listing your hotel privately or enquire about listings not advertised in the public market.

“We recently appointed Sharene Temple from New Zealand Sotheby’s International Realty for the sale of our boutique Hotel.

We are simply delighted to recommend Sharene Temple, so much so that not only is this our second transaction with Sharene, but we have already started to use her services to search for new real estate opportunities. The combination of the Sotheby’s brand and Sharene’s background is unbeatable.”

For more information call Sharene on 027 224 6045 or email her at sharene.temple@ sothebysrealty.com. l

Premium Properties for Sale Purpose Built Lodge An exquisite lodge with five luxurious suites and stunning views of Lake Karapiro. Price $2,500,000 +gst (if any).

Boutique Hotel Thirty plus rooms with water views, this freehold going concern is for sale with a management company ready to operate if necessary. Extremely well presented. Price by Negotiation.

Call Sharene for a confidential discussion or no-obligation appraisal of your property.

SHARENE TEMPLE: +64 27 224 6045 sharene.temple@sothebysrealty.com Each Office Is Independently Owned And Operated.

Browns Real Estate Limited (licensed under the REAA 2008) MREINZ.

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Plans are on the table for a further 26 hotel rooms with views of the Shotover River. A management structure with a high-profile hotel will offer the flexibility of having an income and the ability for personal use. Summer or winter, this will be a unique opportunity to invest in what is currently New Zealand’s leading tourism economy.

New Zealand hotels have experienced record growth with Queenstown taking out the top honors as the best hotel market, outstripping Auckland and Rotorua.

Increased tourism numbers were up by almost seven percent over the previous year putting pressure on hotel room supply.

Recent reports suggest that International visitor arrivals to New Zealand are forecast to surpass 4.5 million in 2023. Whilst Australia will remain the largest source of visitor arrivals, China is expected to overtake Australia as New Zealand’s largest market by spend.

With the Queenstown central business district struggling to cope with demand for hotel rooms due to increased tourism numbers,

transport to and from the city in peak times has become a significant issue and must eventually take its toll. Remarkables Park continues to develop in providing a good level of accommodation only minutes from the city. Further growth is expected to add to the existing infrastructure around Remarkables Park Town Centre, which now welcomes over three million visitors each year.

New residential developments are well under way south of Arthurs Point Road and bordering Nugget Point Hotel, which is one of Queenstown’s iconic boutique hotels and ideally located to take advantage of increased tourism in this special part of Queenstown.

Nugget Point is the closest hotel to Coronet Peak Ski Area, yet still only a seven-minute drive away from the Queenstown city centre. The secluded location offers peace and quiet, without the inconvenience of being too separated from the buzz of Queenstown. For more information contact Wayne Keene, director at Resort Brokers on 09 369 9702 or 021 666 991. l

MISTAKES VENDORS CAN AVOID WHEN THEIR BUSINESS GOES TO MARKET Selling your business is no small feat. It’s important to take the right steps to ensure that you achieve the best sales price in a timely manner.

Waiting until you have to sell:

Below are seven fundamental mistakes which vendors can easily fall victim to and how to avoid them.

It is important that once you decide to sell is to keep your foot on the gas. Stay focused on running a strong business. Even when the market is strong it can still take time to sell a business.

Seeking an unrealistic valuation:

It’s hard to sell on potential.

Typically, value is determined by future maintainable earnings.

Often, the first 3 months is when you receive the strongest enquiries. Most buyers will not say the business is overpriced, but rather just walk away and look at the next business. Value is not determined by what you need to get out of the sale.

Not normalising the accounts: Normalising the accounts means adding back all expenses that are not part of the business, non-recurring expenses or book expenses such as home office and depreciation.

Sometimes the smallest things make the biggest difference.

For example heath or family issues. Sell when demand is strong and funding is available.

A recession or business downturn can drastically reduce value.

Being indispensable:

Stealing from yourself: Businesses are normally valued at a multiple of profits. So stealing cash or products from the business steals a greater value from you at sale time.

Losing focus:

Will your business run smoothly without you? Less reliance on the owner means less risk for the buyer and a better sale price.

For further information, contact your nearest LINK Business Broking office by visiting www.linkbusiness.co.nz or calling 0800 546 528. l

Not preparing for the negatives: Every business will have a “fish hook” in it somewhere.

You need to put yourself in the buyer’s shoes. Have walk around your business and look at the basics. Is the sign out the front clean? Do any of the light bulbs need changing?

Our client, an established and well-known Investment Partnership which owns businesses in a variety of sectors, has commissioned LINK to seek profitable accommodation businesses throughout New Zealand for acquisition.

• • • • • •

Budget: $2M to $100M+ EBITDA in excess of $500k preferred Ideally, a full or partial management team will be in place All existing staff and facilities will be retained Hotels, Management Rights, FHGC, Freehold are all of interest Discretion, integrity and confidentiality are assured

LINK NZ offices are Licensed REAA08

Seeking to Acquire. Profitable Accommodation Businesses

Call New Zealand’s leading accommodation team for a confidential chat today.

Michael Osborne 027 242 6881

Jono Jarvis 021 177 9760

Lindsay Sandes 021 895 940

Ray Hart 021 335 488

Gordon Fridge 022 156 9330

Bruce Cattell 021 779 439

0800 546 528 linkbusiness.co.nz

The authority on selling businesses

June/JULY 2018

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SETTING THE STANDARD Interior Images has been supplying hotels in New Zealand and Australia with luxury hotel cosmetics for two decades.

Established in Melbourne in 1998, Interior Images was created by entrepreneur and accommodation connoisseur, Val Harding.

Driven by her lifelong passion for travel and her experience as an interior designer, Harding was the first to import quality, international brands to these under-served markets.

Twenty years on, Interior Images boasts the largest and most diverse portfolio of international and domestic marquee brands. Representing the great perfumers of Europe, old and new apothecaries of the U.S., and the best home-grown skin care ranges, Interior Images constantly reviews and expands its catalogue to ensure it includes the latest innovations and is relevant to hotels and their guests.

“I’m an entrepreneur at heart, so it’s in my nature to constantly search for the next opportunity.

That’s why we recently entered into an exclusive distribution

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agreement with Frette linens, an exciting new chapter for us,” said Harding.

Given its reputation for conducting business with integrity, international brands, such as Bulgari, Molton Brown, REN, and Malin+Goetz, seek Interior Images out when they expand into the territory.

“Val Harding and her team epitomise the personal touch, intimately understand hospitality and have an aesthetic sensibility that we can trust to ensure our brand is featured in like-minded properties,” said Rob Hoyt, President of California-based, LATHER, Inc. To celebrate its 20th anniversary, Interior Images has launched a new website and will debut several new brands this year. They’re streamlining their warehousing and delivery services in New Zealand and will be debuting a new liquid amenity packaging concept that saves 68 percent of the carbon dioxide produced from a typical 30ml bottle, an advancement certain to appeal to eco-minded travellers and hoteliers alike.

“I couldn’t be more pleased with what we’ve accomplished, and I feel we’ve only just begun,” Harding said.

For more information visit www.interior-images.com.au. l

THE BEST NEW AMENITIES

Once upon a time, hotel amenities just meant there was a hair dryer or a TV. Today, as the travel industry has seen a huge boom, hotel amenities have come a long way with some ultra-luxurious hotels taking it to the next level with private helicopters, and stylists. But there have also been changes in the smaller details like in-room wine dispensers or electric cars.

For the Four Seasons Hotel in Seattle one of the changes has been to its coffee offering, with guests now able to have their very own coffee concierge who will deliver a craft coffee to the door.

Tesla has become the hottest new transportation amenity at The Radisson Blu Mall of America in Minneapolis where they have partnered with Tesla so that guests can get a car rental in less than 30 minutes all thanks to an app.

The Four Seasons in San Francisco has a Tesla house car to take guests anywhere within a two-kilometre radius. The Confidante in Miami Beach has installed Plum wine machines in selected rooms that dispense glasses of pinot noir and sauvignon

blanc for the perfect night cap.

Often, the first thing that guests feel like doing on arrival is taking a shower, especially those who have travelled from afar, but sometimes the room isn’t ready. So, The Canopy by Hilton in Washington DC has created a transfer lounge, where travellers can shower, shave and freshen themselves up should they arrive before check-in.

And for guests who would like a break from restaurant dining, The Montrose West Hollywood offers a meal kit service providing guests with meal-preparation kits for pizza, chicken wraps, steak or salmon, while other hotels have teamed up with food delivery platforms to offer a wider selection for in-room dining. For the tech savvy, guests of the H Hotel in Los Angeles have a robot butler that can deliver towels, snacks, toothpaste or even ice cream on command at any hour of the day or night.

And finally, a company called Bedside Reading has teamed up with several hotels in the USA to offer guests free books in rooms, and guests can even take the book with them when they check out. l

A guest enveloped in the warmth of a luxurious, 100% cotton velour Frette bathrobe, is a happy guest.

Since 1860, Frette has endeavoured to produce linens of unparalleled quality. Employing only the finest fibres and most skilled artisan, they craft a range of products that have come to embody luxury, comfort and creativity across the globe.

Frette has partnered with Forbes Travel Guide, the global authority on luxury travel, as the Official Bed & Bath Linen Brand for 2018.

As the Official Bed & Bath Linen Supplier, Frette is seen as an exemplary linen company to the more than 1,500 hotels, restaurants and spas rated by the Forbes Travel Guide.

Available Exclusively through Interior Images +61 3 9673 1444 | info@interior-images.com.au www.interior-images.com.au June/JULY 2018

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THREE NEW MELBOURNE HOTELS

WORLD’S FIRST SPACE HOTEL Orion Span is offering anybody with the right money the opportunity to journey on the Aurora Station 200 miles (320 km) above the Earth’s surface. Revolving around the Earth’s orbit every 90 minutes, residents will be in a constant state of zero-gravity.

On the accommodation side of things, the Aurora Station offers an unparalleled level of comfort in space. The hotel features a clean and pristine look, and every trip will include newly fitted out cloth and materials. The hotel even offers high-speed Wi-Fi to guests, so they can stay in touch with people down on Earth below.

Living the life of an astronaut does not come cheaply.

Costing $9.5 million (USD) per person, CEO of Orion Span Frank Bunger, assures space enthusiasts that this is as cheap as it gets to travel through space.

“The folks that went up to the ISS paid anywhere from $20 to $40 million, and one of our competitors, Bigelow Space Operations, will likely to be in the eight digits, meaning tens of

millions,” Burger said.

Traditionally, astronaut training has been a laborious 24-month process. With Orion Span, the astronaut training required to stay in the station includes a three-month Orion Span Astronaut Certification, the first phase of which is completed online, making travelling to space easier than ever before.

“Our goal is to make space accessible to all, by continuing to drive greater value at a lower cost.”

The hotel can have six people staying in it at a time, including the two crew members. During the 12-day visit, guests will have the opportunity to live as astronauts, admire the aurora borealis, grow food in space, live in zero gravity, and experience the Star Trekinspired Holodeck upon their return to land.

Aurora Station plans to launch in 2021 and take its first guests onboard in 2022.

Deposits of $80,000 are currently being accepted to join the waitlist for a stay on the world’s first luxury space hotel.

If you have a spare $10 million and dream of becoming an astronaut, then Bunger suggests acting fast as he expects the vacancies to fill quickly. l

PLASTIC STRAWS BANNED

AccorHotels is taking steps in an environmentally-conscious direction, pledging to ban plastic straws in all its British and Irish hotels.

A deadline is set for June, then all the hotels must be rid of their plastic straws. The ban is across all bars, restaurants, cafes and hotels facilities in the region. AccorHotels is sourcing biodegradable paper straw as an alternative where necessary.

The ban is coming ahead of the British Government’s consultation later in the year which will decide whether a total prohibition of cotton buds, plastic drink straws and other single-use plastics is necessary. “The recent public attention on the impact of single-use plastic on the

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environment has demonstrated the importance of this issue and our shared responsibility to minimise its usage,” said Shane Munro, vice president of Food and Beverage at AccorHotels.

“We are constantly looking at ways to reduce the environmental impact of our hotels and stopping the use of plastic straws in our cafes, bars and restaurants represents another significant step in this direction.” l

InterContinental Hotels Group (IHG) has unveiled plans to open three new hotels in Melbourne.

The plan includes opening a new double-branded hotel in Melbourne’s Bourke Street Mall.

The property will house a 272room Holiday Inn and a 181-room Hotel Indigo. The property is scheduled to open in 2022.

Although the hotels will be developed on the same premises,

there will be two distinct customer groups, as each hotel chain appeals to significantly different audiences.

The new hotels are coming as part of the Walk Arcade Development project, which is being adapted into a mixed-use facility including the hotels, recreating spaces such as a gym, a retail building on the lower level.

The third new is also a Holiday Inn, in the northern suburbs of Coburg, scheduled to open in 2020.

IHG already operates 26 hotels across Australia, including four hotels in Melbourne, and seven in New Zealand. l

ACCOR BUYS MÖVENPICK HOTELS

AccorHotels has signed an agreement to purchase Mövenpick Hotels and Resorts for 560 million Swiss francs (NZD 800 million). The acquisition comes hot off the heels of AccorHotels purchase table reservation system ResDiary, as well as Chilean hotel brand, Atton Hotels.

Mövenpick Hotels & Resorts was founded in Switzerland in 1973 as an offshoot of the icecream and fine wine enterprise.

It operates 84 hotels in 27 different countries and has a strong presence in Europe and the Middle East. Plans are in the pipeline for it to open an additional 42 hotels by 2021, creating a further 11,000 rooms.

The group’s expertise is in high-end hotel-related services and employs more than 16,000 people worldwide.

“With the acquisition Mövenpick, we are

consolidating our leadership in the European market and are further accelerating our growth in emerging markets, in particular in the Middle East, Africa and Asia-Pacific.”

Sébastien Bazin, Chairman and CEO of AccorHotels said.

“The Mövenpick brand is the perfect combination of modernity and authenticity and ideally complements our portfolio. Its EuropeanSwiss heritage is a perfect fit with AccorHotels. By joining the Group, it will benefit from AccorHotels’ power, particularly in terms of distribution, loyalty-building and development,” All Mövenpick Hotels and Resorts will benefit from AccorHotels’ loyalty programs, distribution channels and operating systems, which AccorHotels hopes optimise their performance. l

FHA WRAP-UP Four days of comprehensive international food and hospitality trade discussions at the Food&HotelAsia (FHA2018) wrapped up last month at the Singapore Expo and Suntec Singapore.

The 2018 show was the biennial event’s largest show in its history with 81,896 attendees from more than 105 countries, a 14 percent increase from 2016. The show marks forty years since its inaugural event, a small show formerly hosted in a hotel car park that featured only 200 exhibitors.

With exhibitors from 76 countries and regions, the 2018 event drew a diverse list of foreign and local dignitaries. Singapore’s Senior Minister of State, Dr Koh Poh Koon, kicked off the opening ceremony, highlighting key trends in the food and hospitality landscape. New Zealand’s Deputy Prime Minister, Rt Hon Winston Peters, was also present at the event, as were ministers from Hungary, Poland, and the Vietnamese Prime Minister, H. E. Nguyén Xuân Phúc.

“Food& HotelAsia presents the ideal opportunity to build partnerships in the region that will help up us grow in this essential market. I am excited to see how the partnerships and collaborations our companies have built at FHA will develop in the coming months, and look forward to bringing more New Zealand companies to FHA in 2020.” New Zealand Trade Commissioner to Singapore Hayley Horan said.

Several conferences were held at FHA2018, spanning across four key topics of discussion: hotels and resorts, food manufacturing, central kitchen, and food services.

“It was great to have a technology focus on the conference programme for hotels and resorts, where diverse groups of people from start-ups, tech professionals, to hotel veterans came together with the goal to deliver the best customer experience possible,” said Ramya Ravikumar, Head of Business Development, Anquan.

The first day featured a hotels and resorts Revenue Management Masterclass lead by Tracy Dong, the Asia Pacific lead advisor for IDeaS Revenue Solutions.

With rich experiences in data analytics, forecasting, pricing strategies and revenue management, Dong’s day-long masterclass covered the entire spectrum of revenue management, from forecasting and pricing, to trend analysis and conversion.

The second day’s conferences focussed on market outlook and hotel profitability. The day began with a brief welcoming address from Eric Levy, managing director of Tourism Solutions International.

Following that, a roundtablestyle discussion called the ‘Captains of Industry Insights’ pondered how hotel businesses models will evolve in the moving forward, how hotels will resolve manpower issues, and how technologies and hotel design can increase productivity and efficiency.

The rest of the day’s conferences looked at China and outlook for the industry there, enhancing customer experience, and

optimising revenue.

Innovation and technology opportunities were the topics of the third and final day of conferences.

The key panel discussions in the morning looked at the impact of millennials in the hospitality industry, and why adopting art and technology can draw young people to the hospitality industry and grow brand awareness.

The afternoon closed off with a site visit to Yotel Singapore, a small luxury hotel with compact, smart spaces, with areas for co-working, social gatherings and exercise.

The rooms in Yotel come with ‘technowalls’, fitted out with mood lighting and smart TVs. Each room also has a SmartBed that reclines and transforms into a couch with the press of a button.

Throughout all four days of

the event, trade buyers packed the exhibition halls searching for products and solutions amongst the record 3,526 exhibitors.

One of the biggest highlights from the ground floor FHA2018 was the success story of food processing machinery distributor Cretel Food Equipment. On the first day of the event, it clinched a half-million-dollar deal with Chun Hong Enterprise.

“This was the very first time that Cretel Food Equipment is exhibiting products from FES (Shanghai) Technologies. We are happy that the FHA platform has enabled us to secure a deal for the self-stacking spiral freezers from the FES,” said Andrew Khoo Kok Beng, managing director of Cretel Food Equipment, Singapore. l

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NAUMI

AUCKLAND AIRPORT Located just three kilometres from the Auckland International Airport, and an 18-minute drive from the central business district lies Naumi Auckland Airport Hotel.

Housed in the old facility for the Hotel Grand Chancellor Auckland Airport, renovations began for the hotel in January 2017 and wrapped up in March this year.

November through to March, in particular, are expected to be the busiest months of the year, when visitors from around the world can appreciate New Zealand’s warmer weather.

Naumi goes out of its way to ensure guests are having the best experience possible. Beginning with a complimentary airport shuffle, guests are presented with an aloe vera shot on arrival and personally escorted to their rooms. Once inside their residences, guests can enjoy Netflix and other streaming services through 50-inch Panasonic Smart TVs. The hotel has an impressive technology set-up, with inbuilt USB bedside sockets, universal adapters, mood lighting and unlimited high-speed Wi-Fi. The rooms are also kitted out with luxurious bathrooms and extensive guest facilities.

Paying homage to New Zealand’s native Tui bird, Naumi Auckland Airport was carefully designed to exude contemporary yet bold accents. Inspired by the visual features of the bird, the hotel offers a sensory experience to guests through nature’s colour palette and visual installations.

The hotels’ design was covered by CBC Contractors, Material Creative handling the interior design, and David Muir as the architect.

Material Creative handled the interior designs for the building. Despite their experience designing in the retail and hospitality, this was Material Creative’s first time working on a hotel project. “We’re looking for something fresh and different, and we decided on Material Creative after hearing their creative pitch.” said Gaurang Jhunjhnuwala, CEO of Naumi Hotels Australia and New Zealand.

Designer-inspired rooms are a hallmark of Naumi hotels. Naumi Auckland Airport features two designer rooms, Dottie and Ziggy.

“Dottie takes inspiration from famed Japanese

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contemporary artist Yayoi Kusama, known for her lustrous, riotous art and clever use of repetition and polka dots, while the eclectic and vibrant Ziggy takes inspiration from fashion icon Missoni and its signature quilted knits in a warm kaleidoscope of colour and pattern.”

Both rooms are fitted with a luxurious super king beds, including five-layer bedding and 400 thread-count Egyptian cotton sheets. With a fully furnished large living rooms, king bedroom ensuites, bar counters, and private balcony, the designer rooms are both generously kitted out; each with their own unique appeal.

In the Dottie room you can find a cosy living room with carefully curated art pieces

by Yayoi, creating a calm living space with a chic, psychedelic aesthetic. Featuring a fiveperson yellow and block dotted bar to match its surroundings, the Dottie Suite is for true connoisseurs of art and design.

Dottie’s bathroom is also fit for royalty, with a grand free-standing bathtub, a soothing Grohe rainshower, and double vanity.

Ziggy is a colourful and lively spacious 65sqm room, a bright multi-hued space, perfect for wanting a peppy uplift to their everyday mood.

Giving guests the ultimate combination of luxury and style, the suite is decorated with Kartell

stools, Jardan sofas, customised rugs and a collection of original vintage artwork. Radiating with psychedelic vibes, a private neon-lit bar, a foosball, and quirky contemporary art pieces; the Ziggy room is the perfect place to chill out.

Both designer rooms boast high definition 4k Apple TVs, as well as Vittoria coffee, T2 tea, premium bath amenities from SOAK and more, on the house with every booking.

On-site restaurant offerings include Paksa Bar & Restaurant. Translating to ‘wing of a bird’ in Sanskrit, Paksa is the heart and soul of the hotel.

The kitchen is led by executive chef Miguel Adriano and offers a delectable spread of Asianinspired dishes and classics with a focus on health and well-being. “With plastic pollution fast becoming a global issue, Naumi Hotel Auckland Airport has made a permanent switch to using only biodegradable paper straws in our bar and restaurant.” Furthermore, the heated pool is designed and integrated with solar water heating panels, which reduce energy consumption and greenhouse gas emissions.

Part of the Hind Group, Naumi Hotels was founded by Surya Jhunjhnuwala, and to this day remains a family business. The brand is synonymous with luxury and prime locales. The group’s vision is to engage curious travellers in a warm sanctuary, comforting them with stylish design that showcases the architecture and design philosophies of city hotels. The first Naumi Hotel location was in Singapore, now under the leadership of Gaurang Jhunjhnuwala, the brand is expanding throughout Australasia.

The Naumi Auckland Airport team currently consists of 118 staff and is still growing. In the future, Naumi Auckland Airport Hotel has plans to become the world’s top airport hotel.

Naumi have three new properties coming soon, two in Wellington and one in Sydney that will open in 2019. Over the next two to three years it is also looking to expand further in Queenstown, Wellington, Christchurch, Melbourne and Brisbane. l

20

MINUTES WITH

MARK ROSE

THE REES

Currently the chief executive of The Rees Hotel and Luxury Apartments in Queenstown, Mark Rose has had a lifetime of experience working in the hospitality industry in Scotland, the United States, Australia and New Zealand.

In his early years, Mark Rose was fortunate to work with none other than Richard Branson.

“His relaxed manner combined with the way he valued the people who worked with him has always been a standout for me. It has stood me in good stead for my hospitality career.” Rose said.

Rose travels around the world 140 days a year meeting his industry partners.

“We ‘break bread’, share food and wine, and work out what we get right and how to fix anything that doesn’t work for us both.

Everything in life is a partnership, and every partner needs to get their share. Meeting the people who sell the hotel is ultimately the best marketing initiative we have ever invested in,” he said.

Growing numbers of tourists flocking to Queenstown has had its financial benefits, but it has also had unintended consequences, notably pushing the costs of living to unaffordable levels. The average rents prices in the Queenstown Lakes District peaked at an average of $600 per week last year, higher than median rent prices in Auckland. The issue got

so bad that the Queenstown Community Trust at one point had 420 households on its waiting list for housing assistance.

“Housing prices are insane, and motivating Kiwis to live and work here is so difficult,” Rose said.

The hotel is counteracting that by offering subsidised accommodation for staff to lease, particularly for those new to Queenstown and struggling to find a place to live.

“I am a people person who loves to both share my experiences and listen to others. We run a flat management structure at the hotel so there is nothing I would expect one of the team to do that I wouldn’t be able to do myself.”

The Rees received a Qualmark Gold last year – one of only two Gold Award recipients in the South Island at the time. The award is a top seal of approval, known as ‘New Zealand tourism’s official mark of quality. The property was recognised for excelling in customer service initiatives and customer satisfaction levels, something Rose believes comes by way of his ‘old school’ values-based approach to business.

With a significant birthday on the horizon, Rose has been contemplating “what’s next?”

No firm plans are in place yet, but he plans on being around young people with energy and be somewhere that he can make a difference.

A major milestone for Rose was the opening of the new Rees Lakeside Residences that marked the end of a construction project onsite spanning multiple years. The properties are positioned just a stone’s throw away from Lake Wakatipu, adjacent to but separate enough from the main hotel building to offer a private, secluded, magical setting.

Rose is a firm believer that the best way to start out in the industry is to get your fingers dirty, find a company that values people and just put in the hours.

“You can’t learn hospitality from a textbook!” he said. l

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ENSURE WORKPLACE COMPLIANCE

Under Worksafe New Zealand compliance, an employer must ensure that any risk of injury from electricity at a place of work is controlled by way of regular testing, maintenance and inspection to ensure they remain safe for use.

WORLD’S SMALLEST SMOKE ALARM

Danish-designed CAVIUS 10-Year Photoelectric Smoke Alarm is a welcome change to traditional larger, unsightly smoke alarms.

Being the world’s smallest smoke alarm, the slick design and small frame makes CAVIUS a popular choice for architects and anyone looking to improve the overall aesthetics of their property.

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An employer must ensure that a record is made and kept of all inspections and tests made and maintenance carried out on electrical items. However, there is a lack of education regarding these regulations, opening the door to substandard testing which could lead to further issues for an accommodation provider.

“Smaller accommodation providers just don’t know,” said Damian Lyons of Electrical Testing Services. “Often it means that until someone comes and knocks on their door and makes them aware, they don’t know that it’s their legal requirement.”

If an accommodation provider fails to meet requirements, consequences can be dire.

“WorkSafe generally issues a warning, but if nothing is rectified on the second visit, there can be

The CAV10 model uses all the recommended technologies from both the New Zealand Fire and Emergency Service and global fire services.

Duracell batteries also last a full ten years, meaning it is approved for use in rental properties while saving you the cost and hassle of having to replace batteries every year. When smoke is detected, a piercing audio alert will sound – a warning that is impossible to ignore.

The CAVIUS range also includes a 10-year thermal heat alarm which is designed to detect fast, flaming fires in areas not suitable to install smoke alarms such as kitchens, garages, workshops, or laundries.

Also, in the range is the Wireless Family – smoke and heat alarms that connect using radio frequency so when one alarm triggers, all other connected alarms will also sound meaning everyone in your home, whether they are upstairs, downstairs, or even in a separate wing of the house, will know immediately if there is a potential fire developing somewhere in the house.

Earliest detection provides vital minutes and will help with evacuating out of the house faster

a quite a hefty fine. If someone is hurt as a result of not conforming to legislation, there can be a jail sentence.”

Electrical Testing Services Ltd (ETS) is a privatelyowned company with a head office based in Auckland and strategically located personnel in both islands of New Zealand. ETS has built a reputation of exceeding client’s expectations, and providing a professional, consistent, and confidential service.

ETS assists in ensuring workplace compliance to specific electrical and fire safety

requirements, not only by providing relevant compliance information to clients, but also by providing a highly focussed service that exceeds recommended regimes.

ETS has a unique system where electrical tests are each assigned a barcode, the results of which can be accessed by the client online.

This means that the client has a readily-accessible record of all the testing which has taken place on their site. In an industry where sub-standard electrical testing is a serious problem, this is an invaluable resource should any complications arise. Clients can see not only that an appliance has been tested, but the exact results of that test.

ETS not only does the test and tag but also offers Thermal Imaging and Electrical repairs.

ETS field staff are not just all technicians – they also have qualified electricians. This means that they can identify and fix problems that may arise. “Our team can also do emergency light testing and installation, as well as helping with portable fire compliance,” said Lyons.

For more information call Electrical Testing Services on 0800 30 49 59. l

in the case of a fire.

CAVIUS is a New Zealand company based in the Bay of Plenty and its parent company CAVIUS APS is based in Denmark. Together they have collaborated to deliver the quality range that is available today as well as a few new additions to

look out for later this year – watch this space.

CAVIUS can be found in all major DIY and trade stores throughout New Zealand.

For more information visit. www.cavius.co.nz or call 0800 766 533. l

“Being the world’s smallest smoke alarm, the slick design and small frame makes CAVIUS a popular choice for anyone looking to improve the overall aesthetics of their property.”

MEETING REGULATIONS Electrical testing and tagging is referenced in the New Zealand Electrical Safety Regulations (2010) as a way of maintaining and ensuring electrical equipment is safe to use.

“The health and safety at work act isn’t so prescriptive and so it doesn’t explicitly tell you that you must carry out testing and tagging nor any other measures for controlling risk in the workplace,” explained David Easterbrook, managing director of LecSafe New Zealand. “The act does state a requirement to take all practicable steps to minimise risks and for the provision of a safe workplace and equipment.” Testing and tagging to the AS/NZS standard 3760 is recognised as best practice for controlling electrical risks in the workplace as it provides a systemised, routine, documented inspection and testing program aimed to detect and remove dangerous and faulty equipment before it can cause injury or fire.

The accommodation sector is under additional pressure, as the safety of guests must also be considered. If faulty electrical equipment (eg. a toaster with a melted lead) was provided for guests to use in a room and this caused an injury through electric shock, then work cover would become involved and there is the potential the business could be prosecuted and fined under the Health and Safety at Work Act. Alternatively, if that same business had a compliant inspection testing and tagging program in place then this injury is a lot less likely to occur and the business has a defence in terms of controlling that risk, and therefore is less likely to be prosecuted under the Health and Safety Act.” Carrying out a thermographic survey on electrical switchboards is also another way of detecting problems and preventing fires and or injury. A pertinent example is the Pullman in Auckland, which suffered an electrical fire in August 2017. No one was seriously hurt, but an overloaded circuit board required 50 firefighters and 14 appliances and the evacuation of

“ The health and safety at work act isn’t so prescriptive and so it doesn’t explicitly tell you that you must carry out testing and tagging nor any other measures for controlling risk in the workplace” the entire hotel. Smaller electrical faults in guest rooms can cause less physical damage but can be no less catastrophic. One small fault could end up shutting down an entire floor. Thermal surveys are all about detecting excessive heat that cannot be seen with the naked eye. Common issues that are detected include loose terminations, overloaded circuits, underrated components or failing components – these are all summarised for the building owner or tenant in a full comprehensive report. Early detection means these can be rectified before a problem occurs.

Surveys are often carried out at the request of insurance companies or as part of a preventative maintenance program.

LecSafe NZ has a team of trained electrical technicians who carry out the electrical testing and tagging, on-site repairs, cable management and thermal survey services. The

services provided are mobile, so the technicians can carry out their work at a time and place that best suits the client to minimise disruption.

For more information or to book a free site audit, phone 0800 LECSAFE, visit www.lecsafe.co.nz or email enquiries@lecsafe.co.nz. l

NZ ELECTRICAL TESTING SPECIALISTS We have staff committed to electrical safety services for any organisation, with experience to back it up.

LecSafe New Zealand are specialists in providing electrical safety inspection and testing services throughout the country. Our services help to control the risk of injury or fire that is present when faulty electrical equipment is used in the workplace.

All of our inspection services include comprehensive reports to meet your health and safety or insurance requirements. Our hassle free and compliant services are designed to give you peace of mind so you can get on with doing what is it you do best.

Contact us today to discuss your needs or to arrange a free no obligation on site audit of your current program.

Call us on 0800 LECSAFE or visit www.lecsafe.co.nz today

THERMAL IMAGING – TESTING & TAGGING – CABLE MANAGEMENT – ELECTRICAL SAFETY PRODUCTS

June/JULY 2018

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THE ROLE OF SAFETY IN THE CONCIERGE DEPARTMENT

“As this issue is focusing on safety, I thought I would look at the many ways that in our day to day roles as concierges that the health and safety of our guests and fellow staff members plays a bigger role than we would think.

TIM O’HARA Head Concierge, QT Museum Wellington, Member Les Chefs d’Or New Zealand

In New Zealand, the role of the concierge usually involves managing or supervising a team of porters and doorman and maintaining free-flowing hotel entrance. This means you have to have a great peripheral vision and as the old saying goes, we literally have to have “eyes in the

back of our heads”.

The main entrance of the hotel has many potential hazards. From the high number of vehicles driving through, foot traffic and the concierge teams on shift. While we are assisting one guest with dinner reservations, we are keeping that one eye on all things going on around us.

Like when that adventurous child who just loves the automatic doors and will make a dash for it if given half the chance, this will happen to one of us at least once or twice a week. We are alert and ready to act when needed.

Our main goal each day is

to create a sense of arrival and departure for everyone. Not only does this add to your first and last impression of the hotel.

It means a clean and tidy forecourt is a safe one, so making sure luggage trolleys are secured, the driveway and paths are clear and all vehicles driving through adhere to speed limits is a must at all times.

Also with New Zealand’s very unpredictable weather on occasions making sure our hotel entries are free of slip hazards or in danger of being blown away, precautions are put in place. Even to opening a car door with caution on those gale force days, especially here in “Windy Wellington.”

Our own safety is also paramount, being a very physical role, we need to look after ourselves and as managers, we need to look after our colleagues, making sure they are using luggage trolleys when needed, lifting in the correct manner, and asking for assistance when needed.

When valet parking that they are wearing their seatbelts, and driving to the road rules at all times. This also ties in with the duty of care we have when we are put in charge of our guest’s

belongings.

Having sat on many health and safety teams in various workplaces over the years, this is very important to me as I personally strive to make sure myself and my teamwork in a safe environment.

As we are also a country that has a wide variety of leisure activities that can include jumping in, off and out of something, we must also be confident with the tour companies we work with when we recommend to our guests.

This means working closely with our network of contacts and the tour operators themselves to have the confidence in knowing that what we recommend has a high level of health and safety regulations in place.

You can rest assured that when you are arriving or departing and throughout your stay with our hotels that not only are we here to show what the best our cities have to offer; your health and wellbeing is also at the forefront of our minds and that your time with us and in New Zealand is a safe and trouble-free.” l

Bastion is a global company with a quality product range, experienced sales and technical support teams, large stock levels and efficient dispatch systems. Our product manufacturers have been carefully selected following extensive product testing and quality is assured via regular monitoring and inspections by Bastion management of all production facilities, and all testing and quality control procedures, to maintain the highest level of quality and consistency.

CAVIUS 10 Year Photoelectric Smoke Alarm (CAV10) 10 Year long-life Duracell battery AS3786 certified, NZ Building Code and Residential Tenancies Act compliant Quick and easy smart clip ceiling mechanism for installation Aesthetically pleasing 30-day low battery warning Audio alert output of 85 dB(A) at 3 metres Intelligent test and 10-minute hush button

AVAILABLE IN ALL MAIN DIY AND TRADE STORES THROUGHOUT NEW ZEALAND Visit www.cavius.co.nz today!

Ensure to check your Building Code and NZ Standards when choosing smoke alarms to obtain compliance.

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GLOVES

JANITORIAL

CLOTHING

Please visit www.bastionpacific.co.nz or contact the Bastion helpdesk on 0800 864 725.

FBELRO Rotating Blade Exit Light

FBESTD Universal LED Exit light

FBEDOWN Emergency LED Downlight

$129.00*

$99.00*

$59.50*

Plus GST

Plus GST

Plus GST

*supply price only not including installation

Can your staff and guests exit safely in an emergency?

We can help you reduce the risks Products suppy and installation, we wont be beaten on price Emergency Exit Lighting

Fire Safety Inspection, Testing & Compliance Services

Electrical Test & Tag

RCD Safety Switch Testing

Radiation Leakage Testing

Qualified Electricians For Repair

EMERGENCY LIGHTING

SUPPLIED & INSTALLED

0800 30 49 59 www.electricaltesting.co.nz

sales@emergencylighting.co.nz

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WORLD’S SMALLEST SMOKE ALARM

Want your product featured? Contact sarah@reviewmags.com

Danish-designed CAVIUS 10-Year Photoelectric Smoke Alarm is the world’s smallest smoke alarm. The slick design and small frame makes CAVIUS a popular choice for anyone looking to improve the aesthetics of their property. The CAV10 model uses all the recommended technologies from both the New Zealand Fire and Emergency Service and global fire services. Save the cost and hassle of ongoing battery replacements thanks to the Duracell 10-year battery.

For more information visit www.cavius.co.nz or call 0800 766 533

ECO SPA AMENITIES

Say hello to ANYAH, a high quality and eco-friendly amenities collection proudly made in Italy. Born from an idea to create products with proven efficacy on body and hair but also with a guarantee of environmental quality. With packaging designed to reduce CO² emissions, ANYAH hopes to guide those who will use it towards sustainable consumption habits.

Request a sample today from www.interior-images.com.

COMFORT AND CONTROL

EMERGENCY EXIT LIGHTING Alongside the other mandatory inspections, Electrical Testing Services as part of their fire safety compliance testing provides Emergency and Exit Light periodic inspections, testing, tube replacements and cleaning.

Small accommodation providers are often unaware that it’s their legal requirement to keep a record of all inspections and tests carried out on electrical items. ETS make’s sure all relevant compliance requirements are being met, accurately recorded and conducted. For more information visit www.electricaltesting.co.nz or call 0800 304 959.

High productivity rates and excellent manoeuvrability make the T350 Stand-on Scrubber an ideal choice for large or obstructed spaces. Using programmable ‘Zone Settings’, you can get consistent cleaning results that removes dependence on operators. The scrubber reduces the risk of slip-and-fall accidents and ensures soils are removed from the floor with an optimised squeegee design and recovery system. Operator comfort and control are prioritised with an ergonomic design and easy-to-use machine controls. For more information visit www.tennantco.com.au.

CABINET SOLUTIONS

Auckland based cabinet manufacturers Cabjaks are making home renovations simpler than ever. Specialising in kitchen cabinetry, kitchenettes, laundries and wardrobes, their modular approach inspired by a European method of production means they won’t be beaten on price or speed. Cabjaks’ online planning tool lets you design and order your kitchen remotely, which can be picked up or delivered fully assembled. Find out more at www.cabjaks.co.nz.

EYE CATCHING FURNITURE

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Now available in New Zealand through Statement iD, Shu-Ying is a contemporary armchair that could also be imagined in Shanghai or Sydney during the roaring 1920s. Designed by London-based Kiwi designer, Tim Rundle for SP01, Shu-Ying has a distinctive frame that traces compact curves and softly gathered upholstery. The frame is available in satin black or with a metallic lacquered brass or pewter finish and is especially eye-catching when combined with a contrasting fabric. SP01 is a new brand featuring a collection of beautifully detailed, hand-finished furniture, conceived in Australia and designed and made in Italy. Their focus on integrity and quality is reflected in their approach to materials and production. To ensure the collection is of the highest quality, SP01 turned to Italy’s leading manufacturers and craftsmen who are experienced in producing for the world’s leading brands. For more information visit www.statementid.co.nz or call 09 309 7828

PRESS OF A BUTTON

The Taxi Butler is a one-click taxi booking device designed especially for hotels, bars, and restaurants. By pressing the button once, the Taxi Butler will allow restaurant staff to book a taxi for your guests and provide staff with live updates on the vehicle arrival time and the driver details. To get started with Taxi Butler get in touch with contact@taxibutler.com or visit www.taxibutler.com

STRONG WALL COVERINGS

When thinking of wall décor, most people instantly think of wallpaper. However, in cases where high wear is involved stronger materials like wallcoverings are usually needed. Swinson is the leading commercial-grade wallcoverings distributor in New Zealand.

All wallcoverings at Swinson are strong, washable, scrubbable, and tested to meet New Zealand fire code regulations. Swinson has decades of experience in wall coverings and is 100 percent New Zealand owned. For more information visit www.swinson.co.nz, email grant@swinson.co.nz, or call 09 520 4742.

COMMERCIAL REFRIGERATION

CyberChill are manufacturers and suppliers of commercial refrigeration to the hospitality industry including cafés, bars, hotels, restaurants, and aged care facilities. CyberChill products have one of the lowest carbon footprints in the commercial refrigeration sector and are pioneers in using low GWP refrigerants in their cabinets for over six years. Their new Creative Custom Cabinet Division can manufacture anything custom or non-standard. CyberChill has developed an industry unique interchangeable ‘doors-to-drawers’ exchange system that allows the operator to adjust their requirements to suit the changing demands of the kitchen. From Blast Chiller to Back Bar, right through to upright Gastronorm cabinets and prep counters, CyberChill products are manufactured in 304 stainless steel inside and out - delivering the quality and reliability that you expect from a market leader – but at significantly better prices, all backed by unparalleled customer service and a comprehensive four-year warranty.

For more information visit www.cyberchill.com.au​

FINEST PURITY

DISTINCTIVE INTERIORS

From hand-carved sideboards and credenzas to contemporary marble & forged iron tables, and glam side tables in antique metals or geometric carved wood, Corso de’ Fiori Wholesale’s unique collection of interior objects and furniture display an unmistakable artisanship. Combining quality design with competitive pricing, these gorgeous accent pieces create distinctive, memorable interiors for both classic and contemporary commercial spaces. For more information contact Corso de’ Fiori Wholesale on 09 320 5512, email corso@corso.co.nz, or visit our retail website corso.co.nz.

Mana Kai Honey is a boutique business that produces some of the finest honey in New Zealand. Maori owned and operated and located in Awanui, in the far northern reaches of New Zealand, their story begins with a passion for bees and beekeeping. They operate 2,000 beehives for honey production, pollination and queen rearing. They also service a honey extraction facility for over 40 beekeepers and their combined 15,000 beehives. The honey house is listed as a registered exporter, with a Fernmark and Unique Manuka Factor (UMF) licenses, you can be assured that this Manuka Honey is of the finest purity and quality, direct from the beekeeper.

For more information visit www.manakai.co.nz/

SAFE, NATURAL, FRESH

Nellie Tier’s handcrafted range of 100ml IN HOUSE bathroom amenities can be found in some of New Zealand’s top luxury accommodations. They have now introduced a 300ml HAND LOTION and LIQUID SOAP available in May Chang & Mandarin and Green Tea & Geranium. Ideal for owners cottages and the restaurant industry these products are botanically based, safe, natural, fresh, sensuously luxurious and hand blended at their Auckland premises. www.nellietier.co.nz

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NEWLY PRESSED LOOK

CONTEMPORARY AND STYLISH

Russell Hobbs introduce their stunning new Brooklyn range, new in stores this month. The kettle and 4-slice toaster collection exhibits the latest in kitchen design trends with matte black housing and copper accents, bringing a contemporary and stylish element to any benchtop. With this sudden cold snap, winter comforts like tea and toast never looked so good!

THE STEAM ROLLER IRON 580 (IRONNETTE 85) enables easier handling of wide laundry items such as tablecloths, pillow cases, hand and bath towels.

It easily handles the entire laundry range, especially thanks to their free-moving arms.

Although the ironnette is a sophisticated product from a technical point of view, it is very simple to operate. From synthetic with the lowest temperature, to silk, wool, cotton all the way up to linen with the highest temperature. Starting from wool you can iron with steam, in three intensity levels, allowing either permanent steam or steam on pedal activation. This unit is ideal for any type of large hotel down to the small B&B. It will fold away in a corner if not needed and be ready to work within minutes of turning it on. For the newly pressed look, contact us, Bruce Page of Walker Sotech Machinery at sales@walkersotech.co.nz or bruce@walkersotech.co.nz.

MULTIFUNCTIONAL MINIMALISM

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DELICIOUS FLAVOURS

The Cutter wardrobe, designed by Niels Hyass for Skagerak, is a multifunctional yet minimalist storage solution. In spite of its light appearance, this all-in-one piece serves as a shelving unit, a hanger-stand and a coat rack. The slatted design is effortless in its expression and allows light to filter through, making it ideal for confined spaces and narrow hallways. For more information visit www.designdenmark.co.nz

Baking traditional homemade style cookies free from gluten, wheat, dairy, and egg in New Zealand since 1988, Kea Cookies has been a pioneer of the free from and vegan food categories in the country. These delicious flavours make it hard to believe they are gluten, wheat, dairy, and egg free and suitable for vegans. The range is approved by Coeliac New Zealand and has the Crossed Grain logo in the packaging, the symbol that identifies products with gluten free certification. Kea Cookies has launched a new assortment pack which contains five twinpacks. Ideal for the minibar, the assortment pack has five great flavours: Choc Chip, Double Choc Chip, Hokey Pokey, Vanilla and Lemon Coconut. For more information contact info@keacookies.co.nz.

THROW RUG

EASY-CARE FLOORING

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Interface Luxury Vinyl Tile; beautiful, easy-care flooring from edge to edge. Need to replace a tile or access something beneath? It’s a breeze. In fact, your in-house staff can take care of it - simply lift, remove and replace tiles. Our LVT flooring absorbs sound with superior Sound Choice™ backing so your guests can relax in tranquillity and peace. You can also rest assured, knowing that Interface LVT will perform, just like our modular carpet we offer a 15-year warranty. To learn more visit www.inzide.co.nz

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Weave’s Shetland throws are soft, generously-sized and surprisingly light. Made of pure wool, the throws are an ideal winter warmer, suited to both the bedroom and any living space. Managing Director Martin Irvine discovered this range on a trip to Shetland where his grandmother used to spin wool.

“It’s part of my heritage, and that’s why I fell into it so easily,” he said. Weaver has developed four throw ranges – Merino, Coastal, Contemporary Plaid and Traditional Plaid. They all come in a variety of colours from relaxed, soft hues to strong and contemporary brights. Made to be used often and enjoyed, these throws are quality pieces you’ll love to keep.

For more information visit www.warwick.co.nz

ELEGANT AND ADAPTABLE

Winner of the 2018 German Design Award, the Rolf Benz 650 chairs are elegant and adaptable, where form and function go hand in hand.

Made from either oak or walnut ensures maximum seating comfort with custom options, including a quilted cushion made from 100 percent recycled polyester or breathable artificial leather. The environmentally friendly options impress with their soft, supple surface. Contact info@frobisher.co.nz or visit www.frobisher.co.nz for more information.

GROWTH DRIVEN

MAKE A GRAND STATEMENT

The Savoy armchair makes a grand statement with a high back, curve arm detail and double contrast piping. The wing back envelopes the body with the padded seat making the Savoy very comfortable.

An elegant look for formal areas in your home, custom made here in New Zealand, in your choice of fabric and leather sourced from mills locally and internationally. Visit us in our showrooms or online at www.trenzseater.com.

POP OF COLOUR

PERFECT COFFEE CUP

Add a pop of colour to your establishment with the stylish Darfield chair from Big Save Furniture. Occasional chairs are perfect for bedroom seating or with lounge arrangements.

Upholstered in luxurious velour fabric with exquisite quilted back and sides, the Darfield chair shows off its class within a comfortable tub chair frame. Available in two rich colour options. Visit www.bigsave.co.nz to learn more.

It’s no secret that New Zealand is home to world class baristas and coffee roasters throughout the country. Now this vibrant industry has access to the perfect cup; LINO designed by notNeutral. notNeutral’s award winning LINO coffeeware collection was born out of collaboration with Chicago-based Intelligentsia Coffee Roasters to create the perfect cup for specialty coffee. Well regarded for its meticulous design and iconic shape, the LINO collection has quickly gained a global following among coffee aficionados and baristas alike. For more information call 09 272 8620 or email susie@petergower.co.nz

ITALIAN STYLE, QUALITY FIT-OUT There’s nothing more stylish than Italian interior furnishings. Tiltaway Beds, in conjunction with Mobilspazio, Italy, now offer an exciting array of quality bedside tables, headboards, wardrobes, luggage racks, desks, chairs and more. Sporting a modern, minimalist look, the range features multiple designs and colourds – conveniently flat-packed for easy assembly onsite.

Whether you need one piece, one room set, or a total fit-out we can help. Call Tiltaway Beds on 0800 789 720.

ACOUSTIC ABSORBANCY

TIMELESS VELVET

Velvet is contemporary, classic and timeless. The three-dimensional nature of velvet gives it its luxurious appeal, with a unique depth of colour and complexity. Velvet is a highly technical, highly desirable, high quality fabric. It is produced to outperform any other fabric. Because of its pile construction it stacks up excellently in abrasion testing. The stain and pile resilient finishes all add to the easy care and durability of velvet.

For more information visit www.marthas.co.nz.

Released to great acclaim in Milan in 2011 by Wellington Designer Rebecca Asquith from Designtree Studio, The Nectar Lampshade is designed for residential and commercial applications where a feature pendant is required, and acoustic absorption is desirable. Crafted locally from recycled acoustic felt the Nectar is a soft reminder of the beauty of nature and strength of the honeycomb structure.

Visit www.designtree.co.nz to find out more about the Nectar Lampshade.

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UNIQUE DESIGN, INSPIRED TOGETHER With over 20 years’ experience, Frobisher provides interior design solutions from their studios in Christchurch and Wanaka, with a commitment to delivering exceptional designs to clients – a goal that remains at the heart of the business today.

At Frobisher, they believe that the best results come from working collaboratively with their clients, to deliver truly bespoke interiors that will captivate and delight.

Their passion is creating elegant, stylish homes and spaces that are designed for you.

As designers, Frobisher come alongside you to help you create a completely unique look, tailored to your personal taste,

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ideas and budget.

Whether you’re looking for a classic or a contemporary style Frobisher will work with you to create an ultimate design using the best quality products and finishes, while working within your budget, whether it is large or small.

Frobisher listens to you, this is their conversation with you - for them to learn what you like, what you don’t like, work to your budget and meet your timeline.

Frobisher wants to inspire and introduce you to ideas and products you may not know about or even have considered.

Frobisher’s designers stay inspired because they invest the time and resources to attend furniture and design fairs around the world, sourcing new products for their showrooms and clients whilst seeing first hand new designs, emerging trends, new materials and new developments.

There is a need to view your business and your lives from a different perspective sometimes and when the designers return they are more informed, more productive and more excited.

Couple this with Frobisher’s

Whether you’re looking for a classic or a contemporary style Frobisher will work with you to create an ultimate design using the best quality products and finishes, while working within your budget, whether it is large or small. expertise and experience, they can create a truly unique space that is individually tailored to you.

To complement Frobisher’s established interior design service, their Christchurch studio has a fully-functioning espressory, while both Christchurch and Wanaka studios include a retail space with striking furniture brands, exclusive to them, such as Kelly Hoppen and Rolf Benz.

These European brands sit

beautifully alongside their New Zealand designed and made furniture. Launching soon is Frobisher Homes, to further extend Frobisher’s catalogue of services and allow them to offer a complete package for clients, from building to interior design.

Contact Frobisher today at info@frobisher.co.nz to discuss your next project. l

swinsongroup WALLCOVERINGS

The future of wall coverings since 1979 Sleek, Stylish and Sophisticated Swinson Group Ltd is the only company in New Zealand with specialist knowledge of commercial-grade wall coverings

Ask us about our different wall coverings 09 520 4742 grant@swinson.co.nz www.swinson.co.nz

Extensive design options of textures, embossing and finishes Hard wearing and long lasting-Ideal for disguising poor wall surfaces

Economical

Scrubbable

June/JULY 2018 27 Easily removed for redecoration

COLLABORATIVE APPROACH Tracy Cook-Kelland has worked on countless hotel projects, from well-known New Zealand hotels like the Pullman and Sofitel Auckland and BreakFree Christchurch, to the Scenic Matavai Resort Niue. She has extensive experience behind the scenes of hotel design and fit out.

The Hilton Queenstown tops the list as the most memorable project she has worked on, as she was involved in all aspects of development, working closely with the designer from its inception to managing FF&E procurement.

Having always been interested in good design and furniture, her career in hotel design and fit out began when she worked at Melview Developments. There she had the opportunity to work on hotels in Auckland, Wellington and Queenstown. Following this, Cook-Kelland worked for Space Studio as an FF&E Procurement Manager and went on to work in the interiors division at Southern Hospitality for two years.

In 2016, along with her business partner Kate Russell, CookKelland launched Statement iD, a procurement service for hotel owners/developers, designers, architects, and specifiers looking for expertise in sourcing original and authentic products.

“We have a very collaborative approach to projects,” said CookKelland. “We operate an open book policy with our clients, suppliers and other industry professionals.”

Inspiration for hotel design can come from anywhere. “Often, I’ll find a key element whether it be a wallcovering, fabric or a piece of furniture and build the

concept from there. I take direction from the local environment in establishing what the look and feel will be, working in conjunction with what the client is trying to portray and adding a local flavour with personality and depth.”

She places a lot of importance on a local look and feel that is unique to the culture and way of life. “To me, good design strikes a balance between functionality and aesthetics. It also speaks to the location and end user.”

The biggest challenge in hotel

design in her mind is finding great pieces that are fit for purpose.

Statement iD’s mission is to find unique pieces for every client to help them make a statement.

“Striving to find new and interesting looks and styles that work well with the brief and achieve this within budget can be a challenge, but one we are always up for.”

For more information call +64 21 337 004 or +64 9 309 7828, or email tracy@statementid.co.nz or info@statementid.co.nz. l

WALLCOVERINGS FROM THE WORLD’S BEST Grant Swinson launched Swinson Group in 1979. Now it’s the largest commercialgrade wallcoverings distributor in the country, with offices in Auckland and representatives in Christchurch and Wellington.

Before launching the business, Swinson worked in sales at a large manufacturing company and could not see how he could progress his career, so set out to start his own business. With decades of experience in the trade, he has gained an invaluable understanding of the industry.

Swinson Group is the only company in New Zealand that sells exclusively commercial contract wallcoverings and represents the world biggest and best manufacturers.

When thinking of wall décor, most minds will automatically jump to wallpaper as the answer. In cases of high wear, like those in hotels, materials of a stronger build, such as wall

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“We are the only supplier in New Zealand that has had all of our wallcoverings tested to the New Zealand fire code under ISO 5660.”

coverings, are a better option.

However, Swinson has noticed that a lot of designers are unaware of the differences between wallpaper and wallcoverings. “Wallpaper is just that. Paper. Narrow domestic wallpaper. Most are not paper, but paper or polyester backed vinyl.

“Ours are heavy, and I mean really heavy, high wear 20-ounce Type 2 fabric backed vinyl,” said Swinson.

This vinyl is intended for use in commercial situations where high wear is a factor and

robust strength, washable, scrubbable, and high tensile materials are necessary for long life and durability.

New Zealand is unfortunate in that many installers are wallpaper installers with little knowledge of the correct techniques necessary to hang vinyl.

Special tools and adhesives are required. Swinson Group is also New Zealand’s only supplier of adhesives that are manufactured to hang heavyduty fabric backed vinyl.

“We have extensive knowledge of installation techniques and try to impart this knowledge to installers.”

Swinson cares about his customers, so the biggest challenge in hotel design for the team is designing quality fit outs that look good now

and will continue to look good throughout their expected 15year life.

When it comes to fire and electrical safety, Swinson is also ahead of the game. “We are the only supplier in New Zealand that has had all of our wallcoverings tested to the New Zealand fire code under ISO 5660.

A group two classification is generally required for new buildings as a minimum, and all of our products meet this standard.” With decades of experience and 100 percent New Zealand owned, Swinson Group is the country’s best supplier of contract wallcoverings from the world’s best wallcovering brands.

To learn more visit www.swinson.co.nz or call 09 520 4742. l

QUICK, EASY, QUALITY FIT-OUT TILTAWAY BEDS AND MINIKITCHENS IN CONJUNCTION WITH ITALY’S MOBILSPAZIO, ARE PROUD TO PRESENT OUR NEW RANGE OF HIGH QUALITY ITALIAN ACCOMMODATION FURNITURE. For over fifteen years we have been supplying our high quality Tiltaway Beds to short and long term accommodation providers. Seven years ago we decided to complement our space saving range of New Zealand beds by adding Mobilspazio’s Italian designed and manufactured MiniKitchens.

Now we are again teaming up with Mobilspazio to offer accommodation providers an exciting new range of furniture. These high quality furniture options come flat packed and are easily assembled in-house. Whether you need one piece, one room set, or a total fit-out we can help.

CALL US TODAY!

c

o

n

t

r

a

c

t

PHONE: 0800 789 780 | www.minikitchens.co.nz | www.tiltawaybeds.co.nz Showroom - 46B Stanley Street, Parnell, Auckland. p: 09 336 1912

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20

MINUTES WITH

RICHARD DALMAN DALMAN ARCHITECTS

Talking with Hotel Magazine, it’s clear that Richard Dalman cares about designing hotels. “I enjoy the whole hotel scene,” Dalman said.

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“I find the people passionate about their industry, be it the CEO or the head housekeeper, and I love the atmosphere of hotels. From a design perspective, I enjoy the challenge of how hotels and their location respond to each other and creating designs to produce an amazing guest experience,” Dalman said.

Richard Dalman is the managing director of Dalman Architects, who has been offering a full range of professional architectural and interior design services for over 20 years.

Behind the scenes, Dalman researches and travels to hotels around the world to stay up to date with the international hotel design, development and technology trends. “On a recent trip to Europe I stayed in an eco-hotel, a prefabricated hotel, a fashion hotel, a cave hotel and a ‘standard’ hotel chain property, with the deliberate intent to experience each type and broaden my hotel experience.”

Dalman takes his time to

A hotel Dalman is particularly proud of working on is Te Waonui Forest Retreat in Franz Josef – a 100 room five-star environmentally sustainable hotel built in the rainforest, which won the 2016 International Property Award for Best Asia Pacific Hotel Architecture. discover what is meaningful to his clients, the hotel’s location and the essence of its ‘place’, and from there new ideas naturally flow.

A hotel Dalman is particularly proud of working on is Te Waonui Forest Retreat in Franz Josef – a 100 room five-star environmentally sustainable hotel built in the rainforest, which won the 2016 International Property Award for Best Asia Pacific Hotel Architecture. They have also just finished working on the Four Points by Sheraton Auckland, where Dalman Architects converted a 19-storey building into a 255 key hotel including adding an additional level on top.

Regarding interiors, some of the projects that have stood out are the Diamond Bar at Christchurch Casino, Dalman Architects’ work on the George Hotel, and also the Aria Park Retirement Village, where the brief required them to create the feel of a five-star resort within the apartments.

Dalman has a strong passion

for the hotel industry and has the expertise to blend innovative design with the practical elements essential for a successful hotel operation.

“We have probably designed or refurbished more New Zealand hotels than any other architect or interior designer across a wide variety of brands, as well as boutique independent hotels.”

This experience has taught Dalman the differing needs of owners, brands and various hotel types and he brings this knowledge to each of his projects.

Dalman Architects are currently working on a number of hospitality projects out of their Christchurch and Auckland studios. Some of these include a new airport hotel, refurbishing the Christchurch Casino, work at Rydges Queenstown and Rotorua, as well as full refurbishment of the Amora Hotel in Wellington.

For more information call Richard Dalman 03 3665 445 or email rd@dalman.co.nz. l

We are Simba.

The best value durable and comfortable commercial textiles for Hotels, supported by the best customer service.

We are proud to announce that Texco and Tytex are now under the umbrella of Simba New Zealand.

Simba New Zealand brings these companies together with common values, attitudes and a shared vision of providing you an outstanding level of service. Our promise is to always provide you with exceptional value for money.

Contact us today to see how Simba New Zealand can help your business.

Call

0800 289 839 or 09 820 5302

Email

orders.nz@simba.global

Shop

www.simba.global/shop/nz

Rear 412 Rosebank Road, Avondale, Auckland, New Zealand 1026

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AESTHETIC QUALITY With an established reputation for distinctive interior objects and furniture for the retail market, Corso de’ Fiori’s curatorial approach creates interior collections with distinguishing appeal.

The development of Corso’s wholesale division has seen an equally considered approach, with an enticing array of furniture to choose from, located upstairs at their destination store in Newmarket’s Foundation Precinct.

Each design is selected not only for its unique allure, but also with an aesthetic that works with ease in both classic and contemporary commercial or residential interiors. Many of these designs display their origins of hand-crafted artisanship, lending an authenticity to any interior.

This evolving collection is harnessed through Corso de’ Fiori’s direct, secure relationships with key suppliers from India and Asia, all of which are well-established suppliers to European and American markets for both new and antique furniture and interior décor.

These relationships mean Corso has access to a breadth of exceptional interior products, on

point with current interior styles.

Additional to the aesthetic quality and breadth and depth of supply, another advantage to these key supplier relationships is the competitive pricing Corso de’ Fiori are able to offer – meaning accommodation suppliers can create distinctive interiors with accent pieces that help lift commercial spaces entirely of the ordinary, at a far more accessible price point.

The small, highly experienced team at Corso de’ Fiori offer a personalised, expert service.

All have been with Corso for at least ten years, are passionate about interiors, and are acutely aware of relevant New Zealand and international interior styles. The experience and connections at Corso de’ Fiori, coupled with their reliable suppliers, ensure they can meet customers’ needs with a truly distinctive collection of interior product. For more information contact Corso de’ Fiori Wholesale on 09 320 5512, email corso@corso.co.nz, or visit their retail website corso.co.nz. l

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IN CONVERSATION WITH

LAURA LOCHHEAD DIRECTOR, INTERIOR DESIGNER POCKETSPACE INTERIORS

Laura Lochhead’s interest in interior design began when she was 13 and discovered that her neighbour, Sally Lines, had a design studio. However, Lochhead was not always considering design as a career.

“I actually wanted to be an opera singer! But as I was nearing the end of high school, I realised that perhaps I could do both. So, I went on to study a Bachelor of Interiors, and on the side designed sets and sung in operas,” Lochhead said.

Lochhead initially worked as an assistant fashion buyer for her family’s business. At the same time, she was also at Fuze Interiors where she worked her way up from a graduate to a senior interior designer. Then at the young age of 26, she started her own company, Pocketspace Interiors. Pocketspace designs sophisticated smart spaces, for both commercial and residential properties. Lochhead and the team are there to help you look over or draw any new plans to make sure all space is being used to its full potential. “I have clients with huge spaces too, but designing them efficiently to get more out of that footprint is key.”

For Lochhead, the biggest challenge in hotel design is making sure there is a consistent brand and personality, from the moment guests step into the lobby, to the moment they open their room door for the first time. She believes hotel design scene is lacking clever small space design.

“We are so bored of the mundane, and clumsy make-do spaces that hotels still get away with.”

There are also issues with maintenance, which Lochhead thinks is currently at a really low standard. “Some hospitality spaces haven’t updated their furniture in ten years, and that is just not acceptable in this competitive market.

“How many TripAdvisor reviews do we see that say, ‘nice but outdated’?”

Designing interiors for hotels is a highly rewarding job, and for Lochhead two key moments shine above the rest. Firstly, when

clients see a concept for the first time and all their expectations and ideas are clear in a 3D image in front them, and also when clients see the 3D render come to fruition in real life.

‘Contemporary opulence’ is a modern popular design trend that Lochhead has noticed in the hotel scene. “No matter where the space is you can apply this design aesthetic; whether it’s through the use of rustic textures and layers, to city chic velvets and precious metals. Rich petrol blues, forest greens, brass and blushes, all mixed with fifty shades of grey and white!”

Memorable projects she’s worked on include the Wairua River Retreat, which Pocketspace is currently redesigning, as well as a luxury private three-levelled apartment overlooking the Waitemata Harbour, and four bookable apartments on Queen Street that feature an industrial aesthetic.

Looking to the future, Lochhead intends to keep growing Pocketspace, a business which is quickly expanding and is already in the early stages of designing its own small space furniture line for hospitality and residential clients.

Dream projects for her include working on a boutique hotel within the Curio Collection, as well as working on the iconic Hotel Q brand.

For people looking to get started in the industry, Lochhead’s advice is to believe in your craft. “Clients can see and hear my passion and love for what I do and in turn wholeheartedly trust in my design. “Start blogging, researching, and networking, for a great a designer knows what is happening around and beyond you.”

For more information visit www.pocketspaceinteriors.co.nz or email laura@pocketspaceinteriors.com l

Sophisticated. Functional… and highly Instagramable!

At Pocketspace Interiors, we believe that everyone deserves a space they can love, no matter how small that hotel space may be.

It’s about designing a hotel experience that provides a unique personality tailored to the hotel, wanting them to come back for more.

Call us today for a FREE consultation 09 212 6820 or email us: laura@pocketspaceinteriors.com or vist: www.pocketspaceinteriors.com

June/JULY 2018

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100 MILLION PEOPLE AND COUNTING

INZIDE Commercial began on Valentine’s Day, 1996 as Interface Agencies Ltd, an exclusive supplier of Interface carpet tiles to New Zealand. When the company started, carpet tile was a flooring product that offered no real flooring solution to a market dominated by woollen broadloom.

However, attitudes changed after three significant installations; Otago University, Te Papa Museum, and Auckland University - modularity was proving itself.

By 2012, a range of new carpet designs had entered the commercial flooring market, and broadloom was gone. InterfaceNZ morphed into INZIDE Commercial, a company dedicated to supplying the very best in sustainable interior design solutions. This shift opened up opportunities with other international flooring brands such Forbo.

With 15-year warranties and simple maintenance opportunities, INZIDE’s modular designs quickly

20 million people walking on it to date. The Auckland Airport departures terminal has had Forbo Marmoleum down for over 20 years. Arguably the busiest floor space in the country, it has had over 100 million people walking over it and is still performing strongly. Te Puia in Rotorua is another highlight, where the Tukutuku panel of the local iwi was incorporated into the floor design.

Every choice INZIDE makes is made with the planet in mind.

From the products they source, to the processes they follow and company initiatives they pursue; everything is done to improve environmental standards. INZIDE is proud to supply New Zealand with Interface carpet tile which has a closed loop product lifecycle and Marmoleum by Forbo, the most sustainably manufactured flooring globally.

Previously known as linoleum or ‘lino’, this resilient homogenous flooring has a carbon neutral

captured the minds of forwardthinking architects looking for robust flooring solutions with great design opportunities.

INZIDE’s head office, which doubles as a showroom, is based in Takapuna, Auckland.

They also have showrooms in Wellington and Christchurch, and sales representatives throughout the country. Wherever you are, INZIDE is there to help with your flooring needs, no matter what they may be.

Of the many fit-outs they’ve done in the past, there are a few stand-outs; Te Papa has had the same timeless carpet down for 20 years with over

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flooring such as LVT being specified in temperate areas like Auckland.

Innovation, design and sustainability are key factors that differentiate INZIDE from the rest.

With 22 years supplying sustainable flooring solutions in NZ, they are committed to being a New Zealand owned and operated business, bringing the best flooring solution in the world to New Zealand.

For more information please visit www.inzide.co.nz or call +64 (9) 441 9850 l

footprint once manufactured. It is a 97 percent rapidly replenished, natural ingredient product which has been around for over 150 years.

It can be installed in both modular and sheet prints and looks fantastic for decades.

The key goal of any hotel is to maximise rate and occupancy. Any emergency, whether it be a flood or just a wine spill, can put a bedroom out of action for days. With modular flooring solutions, you can simply lift the tile and replace it, the room is back in operation

within minutes. Interface’s carpet tile designs are seamless so when tiles are replaced, the carpet merges flawlessly. New tiles blending straight back in with existing ones, leaving no ugly patch or batch variation.

The lodging sector is moving quickly to high design meter by meter carpet tiles and planks, with real use of colour and texture to create pathways and destination points. Typical soft flooring spaces are also being re-thought, with an increase in modular resilient

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Importers, manufacturers, and wholesalers of commercial textile linen products, and mats.

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BUILT TO LAST Since its establishment in 1973, Big Save Furniture was founded on the belief of always offering customers the ‘best value for money with exceptional customer service’.

Big Save is now New Zealand’s largest furniture and beds retailer.

With this scale, and continues to do that today Big Save has significant buying power which always guarantees its customers

the best price.

Big Save Commercial is new to Big Save, as this has been a large growing market for many years. Big Save Commercial can now individually look after its commercial customers with their specific requirements which may differ from the requests of retail customers.

“It just makes sense that we would offer the commercial market our knowledge and recourses being specialists in the furniture and bed marketplace for over 45 years,” said Barry Beaumont, Big Save commercial manager. Beaumont

has worked at the company for over a decade, previously as a retail operations general manager.

However small or large a business is, Big Save Commercial can help. Big Save Commercial will work closely with you and its factories to produce specific products to suit your needs, style and budget. They will always help you get the best price, product and service in New Zealand. All furniture they sell is built to last, and so every piece comes with at least a two-year warranty.

The New Zealand-made Grande Deluxe bed is Big Save Commercial’s biggest seller. It has a commercially valid Torquezone spring system with a medium/firm feel, plus it’s extremely supportive and comfortable. The Queen Grande Deluxe mattress and base is priced at $684+gst.

Big Save’s story began in 1952, when Ray McKimm and his family migrated to New Zealand from England. His father ran a boat retail business, but after becoming frustrated with the slow turn-around in that

$

industry, McKimm instead got involved with furniture. Big Save Furniture opened its first store in Paraparaumu in 1973, the only place in New Zealand that allowed trading on Saturdays. Still a familyowned and operated business, it now employs approximately 350 people across 22 stores throughout New Zealand. Big Save regularly changes their collections, so customers always have a surprise waiting for them in store.

For all commercial/trade enquiries please contact Barry at +64 29 200 5300 or visit www.bigsave.co.nz. l

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CAPTURING THE IMAGINATION Bill Carrig’s association with Danish design began in 1987 when he made his first business trip to Denmark. From then on, the Danish lifestyle has captured his imagination.

With a background in international trade and shipping, Carrig has had brief forays into tourism and property development, but Design Denmark has been his primary focus for the past 19 years.

The key to good design is straightforward in Carrig’s mind.

“Logical simplicity and function.

Outstanding uncompromising craftsmanship,” he said.

It is cliché amongst designers to suggest ‘form and function’ as the two fundamental aspects of design.

Carrig acknowledges this; however, he suggests that flexibility is another vital element in the design recipe.

“Danish design is more than just

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two words.” Having been in the design industry for so long, Carrig has been watching technology changes how things are done in his workplace.

“Digital technology has opened up the world completely, and it takes all your time to keep up. No longer does the design fraudster have to physically see an article – they can guess the proportions of the design. Whilst the fundamentals of doing business are much the same, it seems more complex than before. The market is less inclined to plan.”

Carrig regularly stays with friends and visits suppliers in Denmark to stay up to date with changes in the Danish design scene.

There are some notable trends he’s

observed in the last few years.

“We are seeing more and more furniture that is certified fit for purpose and the vast majority of the chairs are made of components that are totally recyclable,” he said.

“Companies that used to be focused on accessories have now branched into furniture and lighting. We have seen so many new design houses emerge in our time in business.”

The most significant challenges in hotel design for Design Denmark evolve around budget constraints and awareness of the importance of quality products.

“In other words, think of function past the design mood board. There is a lot of talk about sustainability. Sustainability is a journey and not a destination.”

Denmark has been a worldleader in the hotel design for decades. When the Royal Copenhagen opened in 1960, it was the city’s first skyscraper, but more importantly it was the world’s first design hotel.

Designed by legendary Danish architect and designer Arne Jacobsen, the hotel was a total work of art, everything from the exterior façade to the stainlesssteel cutlery was painstakingly chosen by Jacobsen.

The history, functionality, and simplicity of Danish hotel design is at the core of what makes Design Denmark special.

Of all pieces Design Denmark works with, chairs are at the top of Carrig’s list.

“Danish designers probably design more chairs than any other country. Because of their corporate canteen culture, there are any amount of options. Some designs have over 25,000 variants.”

He believes quality FF&E is missing from the hotel design scene and is concerned that many hoteliers are short-sighted with their investments.

“There have been a number of hotels that have opened in

Auckland in the past 18 months where pieces of furniture have had to be changed due to it being either impractical or not of an acceptable quality.”

Design Denmark has a broad market appeal thanks to the brands it represents for furniture, lighting, oils, textiles and accessories. It’s crucial point of difference is its singular focus on Danish design, with many iconic and emerging brands.

For more information call 0800 DENMARK, email bill@designdenmark.co.nz or visit www.designdenmark.co.nz. l

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Pastels

Pastels are less saturated than primary colours and offer a calm, soft, light feeling. The dreamy tones can take you back to simpler times, helping us escape from reality and colour-up a gloomy day.

Resene Vanilla Ice

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Phenomena, Trenzseater

Elephants National Park Kenya, Trenzseater

P

astel colours first became fashionable in 18th century France where excessive wealth prevailed. Romantic chalky pastel shades were the colours that decorated all the outfits and residences of the fashionistas of the times.

Ultimately the French Revolution ended the reign of the aristocrats, and so the pastel colours were also ejected from their throne.

In the 1950s pastel colours enjoyed a renaissance. Every kitchen appliance in the western world was coated with a pastel tint.

Pink, turquoise, mint green, blue, yellow; the soft colours spread their way across the globe.

Nowadays most kitchens are decorated with various shades of grey, white, and black, creating a desperate need for a splash of colour. The Phenomena Pendant 04 light harks back to the 50’s era, with hand-blown crystal around the light echoing tints similar to Resene Vitality, a minty green shade reminiscent of the kitchen appliance pastel-era.

In recent years, pastel colour schemes have made a resounding resurgence. Designers have dialled back on the tones, making them more reserved, subtle, and ultimately more accessible.

Now a piece of furniture with a pastel accent can bring out some joy in a room without being sickly sweet.

The Weave Austin Cushions are the perfect example of design restraint. Resene Turkish Delight coloured cushions act as a perfectly balanced accent in a room filled with neutral tones, without being too intense or overbearing.

Pink is one of the most iconic pastel colours and is traditionally associated with a baby girl or a young female bedroom. The TON Leaf Barstool tosses aside

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Resene Double House White

Resene Essence

Gails Garden Dusk, Martha’s Furnishing Fabrics

the preconceived notions about pastel pink; it’s subtle Resene Vanilla Ice shade cushion seat can help create depth in any dining area. The use of soft pastel colours like pink allows you to transform any dull or lifeless space into a lively yet sophisticated room.

Livening up a room can be as simple as finding the perfect art piece that adds just the right dash of colour. Tasteful artworks made of pastel colours can be a simple solution. Trenzseater’s Elephants National Park Kenya framed print perfectly captures the dreamy peachy tones of Resene Dawn Chorus.

The classic pinks, blues, greens and yellow aren’t the only pastel colours, in fact, every colour under the rainbow has a pastel version.

Muted greys and purple are a very mature way to decorate any room, from sophisticated bedrooms to stylish living rooms and kitchens.

The Vinnie chair is upholstered with a gentle washed-out grey pastel, reminiscent of Resene Double House White.

Furniture covered in neutral tones has a smart look, and with the addition of pastel coloured cushions acting as an accent this simple and

Colours available from Resene ColorShops

Vinnie Chair, Big Save Furniture

stylish chair becomes a perfect piece of furniture for creating a space to relax and escape from the world.

The Gails Garden Dusk fabric from Martha’s Furnishing Fabrics contains the muted neutral tones akin to Resene Essence, a hazy splash of pastel colours that will add visual interest wherever it resides.

Pastel colours aren’t just for the indoors, and neither is DEDON’S BRIXX collection.

Designed by Lorenza Bozzoli, the collection is versatile and simple, yet sophisticated, just like the colour Resene Sazerac it uses.

It wouldn’t be a true showcase of pastel colours without pastel blue. The Milly Bed with duvet in a colour similar to Resene Scandi perfect for any child’s bedroom; its chalky calming blue tones could help anybody fall asleep. l

Resene Sazerac DEDON Brixx, DOMO Furniture

www.resene.co.nz 0800 737 363 June/JULY 2018

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ONE-STOP-SHOP Auckland-based cabinet manufacturing business, Cabjaks has a passion for helping its customers build beautiful, affordable homes.

Specialising in supplying small simple kitchens, free-standing kitchenettes, laminate benchtops and wardrobes, Cabjaks has an extensive range of products, flexibly designed to suit all room shapes and settings.

The factory is streamlined and efficient in bringing quality cabinetry to customers at a value price. The speed and price of its services and products are unparalleled, thanks to its modular approach, inspired by a European method of production.

On its website you can find interactive planners to help you plan and design your kitchen and laundry from home. Every detail all the way down to the end panels, handles and toe kicks

are available on these planners to make sure you don’t miss any details. Along the way, the overall price of the project and the cost of every individual component is shown.

The website also includes a wardrobe planner to help visualise the perfect wardrobe. There you can add as many drawer, shelves, or extra components as necessary, and just like the other planners, it will show you the cost along the way.

The online store also sells appliances and sinks as well as any other nuts and bolts you may require, making Cabjaks your one-stop shop for renovation projects.

Purchasing is done directly from the online store, with options to have cabinetry delivered directly to the client’s door or to pick up.

Furthermore, all cabinetry will be fully assembled upon arrival, cutting installation time in half.

It also means there will be less packaging and waste to deal with, convenient for customers and better for the environment as well.

GOOD DESIGN ENHANCES THE GUEST EXPERIENCE

“Design –the word has different connotations depending upon the field in which it is being used. In the accommodation industry, we would most commonly think of design in relation to the layout and interior of the rooms the guests use.

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

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The objective of good design in accommodation should be focused upon the guest’s experience and comfort. Products and spaces designed well, work better, make us feel better and hence enhance the guest’s experience.

Historically in the bed and breakfast industry in New Zealand, bed and breakfast accommodation was offered in an existing home, so the rooms used were first and foremost rooms that had been designed for a family. As many of the first New Zealand bed and breakfasts were located on farms the rooms used had probably accommodated the children from the time they were a baby to adulthood.

Adapting these rooms to suitable

The team at Cabjaks strive to ensure that the process is as simple and affordable as possible for its customers. Installation of its products is a simple procedure, and if a helping hand is needed there are ‘How-To’ guides on the website which demonstrate how to join a benchtop, install

a bathroom sink or help with numerous other cabinetry setups.

Cabjaks’ extensive cabinetry range is designed to be suitable for all room shapes and sizes. To learn more visit www.cabjaks.co.nz or call 09 274 6488. l

accommodation for discerning travellers must have been a challenge but one our original hosts embraced and as a result, their guests enjoyed the “real” New Zealand experience.

However, over time the demands of the guests have become more sophisticated and now, of course, most at the very least expect a private bathroom but probably an ensuite so adapting the family home has been a challenge.

Now we have many purposebuilt bed and breakfasts that are able to employ elements of good design that are guaranteed to give the guest a premium experience - or does it?

Have these purpose-built bed and breakfasts started to look like just another hotel room, lacklustre and offer “same old same old” or do they still offer refined, bespoke options which guests love? Are they still offering an exhilarating experience that is a feast for the senses? Is the layout unexpected, are the colours distinct, are there stand out bed covers and cushions or art and rugs and is there the smell of fresh flowers or unique toiletries?

The joy of the traditional bed and breakfast is its individuality, and most are an authentic experience for the guests. Members do meet requirements ensuring a degree of comfort for example: at least one

opening window with clear glass to provide natural light and fresh air, adequate space to place and store luggage or bedside reading lights placed at a suitable height for reading and controllable from the bed (to name a few), but no two members meet our list of basic requirements in the same way and we encourage them to keep their uniqueness.

Something the bed and breakfasts have as a strength is now being recognised by the hotels. There are many where “limited and lacklustre” is being challenged.

Inspired interiors are coming to the fore. One particular establishment is both loved by our guests and loathed by some; however, it does elicit a response, and as long as websites reflect the property accurately there should not be cause for complaint.

Let each property tell its own unique story, from the traditional colonial villa to modern purposebuilt bed and breakfast. Let the guests experience surprise, let all of their senses be engaged. Remember to keep it genuine, let it reflect its location and owners.

It might not be everyone’s aesthetic, it might occasionally not be appreciated by the guest, but at least it does elicit a response.

Keep the excitement, comfort and mystery for our guests.” l

NEW SLANT ON ITALIAN-DESIGN Tiltaway Beds has been supplying the New Zealand residential and commercial bed cabinetry market for over 15 years.

All Tiltaway Beds cabinetry is custom made in Tauranga from locally sourced and manufactured products. With this approach, Tiltaway Beds offers an extensive range of over 150 Melamine colours and finishes, as well as lacquered finishes. They also manufacture custom designs from your architect or designer.

The cabinetry is then teamed up with mattresses from Sleepyhead and an advanced spring mechanism system from Murphy Beds of Canada. These options guarantee an all-round high quality product which will stand the test of time.

Seven years ago, Tiltaway Beds identified the modern trend towards downsizing, as well as the growing popularity of apartment and studio-style living, and partnered with the innovative

design company Mobilspazio, Italy, to expand their range and offer another space saving product.

The resulting MiniKitchens range features five different sized kitchenette models, available in five colours. They are designed and manufactured in Italy and supplied flat packed to the New Zealand market.

The kitchens are teamed up with a locally sourced appliances package.

Both Tiltaway Beds and MiniKitchens offer a practical solution that makes no sacrifices on space, quality or comfort.

Tiltaway Beds has now extended their partnership with Mobilspazio to offer a new range of accommodation furniture which sports a modern, minimalist, clean look and features a great combination of design,

practicality and durability. Each item features multiple designs and colours, giving customers plenty of choices and customisation options. The full range includes options for headboards, bedside tables, wardrobes, luggage racks, tables, chairs and desks.

The new range gives the New Zealand market easy access to quality Italian design that has never been seen before, at a competitive price.

The furniture is suitable for all hotel rooms, short stay, long stay accommodation and serviced apartments, as well as ‘retro-fits’

or ‘new build’ situations. All products are very hardwearing and will remain in excellent condition for a long period of time.

Items come flat-packed to cut down on freight costs, giving customers the option to assemble furniture in-house. By buying small flat-packed items, customers can freshen up a whole room in a matter of hours.

The full range is designed to fit together, with repetitive modular dimensions so that each piece sits in harmony with the rest.

For more information contact Tiltaway Beds at 0800 789 780. l

Specialists in kitchen cabinets, free-standing kitchenettes, laminate bench-tops and wardrobes, at very competitive prices.

STYLISH, SPACE-ENHANCING MINIKITCHENS ALL-IN-ONE ITALIAN KITCHENETTE PACKAGE 5 MODELS - 5 COLOURS

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Phone: (09) 274 6488 Email: info@cabjaks.co.nz

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NEW MENU AT COOKE’S

A new menu is coming to Cooke’s Restaurant and Bar at Hotel Grand Windsor. Jinu Abraham, Group Executive Chef at CPG Hotels,

talked to Hotel Magazine about the new dishes and changes coming to the menu.

“In the small plates, we are

STARS ALIGN IN WAIKATO

For the fourth year running, Waikato’s Matariki Dish Challenge will test local chefs on their skills and knowledge as they compete for a prize pool.

Last year’s challenge saw 25 eateries battle it out with dishes that tantalised taste buds, and broadened diners’ knowledge of Matariki and local produce.

Some of last year’s most iconic dishes included steamed tuatua, kawakawa and fennel broth with pickled pikopiko, paua and kina brulee with sea-grap and horopito salad, pickled bush mushrooms, crayfish oil and ratatouille vegetables with chilli koura, fennel with mussels and paua wrapped in seaweed.

The competition will run from June 9 to July 14. Eateries from around the Waikato will give their all to create a dish that pays homage to Matariki and celebrates

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local ingredients.

Entrants dishes are mystery judged and if they make the cut are revisited by the head judge to determine the overall winners in both the café and restaurant categories.

As part of the event at Wintec School of Hospitality had chefs hear from local kaumatua on the significance and history of Matariki, the story translated and told by chef tutor Shannon Katipa who taught the importance of respecting the food and ingredients.

Katipa is a two-time runner-up for New Zealand chef of the year, and supreme award winner at the Wintec Staff Awards. The competition is not only judged by the dishes presented, but also on service, staff knowledge and promotion of the challenge.

“One of the goals of the challenge is to help local food businesses grow, and so the challenge is designed to upskill and test the whole team, not just the kitchen,” said event organiser Vicki Ravlich-Horan.

Matariki is the Maori celebration for a new year, following the rise of Pleiades constellation in the skies above New Zealand.

It is an important event on the Maori lunar calendar and is traditionally a time for people to look back and give thanks for the land, forest and sea for the harvests that have sustained the people throughout the year.

This year’s Matariki sets on June 7th and rises on July 6-9, where stargazers will be able to

adding a complete plant-based item of pressed root vegetables served with avocado puree and rice cracker. Smoked duck is another favourite, hot smoked with manuka chips, and served with pickled muscatels and walnuts,” Abraham said. In the tapas section, Abraham is introducing lamb meatballs with cauliflower cream, served with salsa verde. pork melt, “a delicious grilled sandwich manchego cheese” is also joining the tapas menu.

“For the main course, brined chicken is served with mushroom risotto, and beef eye fillet is served with salt roast carrot and chimichurri.”

The quintessential winter treat, plum frangipane, is topping off the menu in the dessert section.

Abraham said the new menu is focussing on flavours that fit the colder season. “This menu has winter flavours, think root vegetables, pumpkin, feijoa, apples, perennial herbs such as rosemary and thyme. Bolder flavours of duck, lamb and beef. Warm, buttery dessert of frangipane shares space with light flavours of elderflower and coconut espuma.”

The menu uses a shared style, where guests can taste and try many of the items on the menu.

The smaller format of the menu makes it easy for guests to pick and graze. The restaurant offers vegan and vegetarian options, as well as gluten-free and lowcarb alternatives. “We have kept the favourites and have added interesting menu items.” l

BOUTIQUE WINE FESTIVAL RETURNS The New Zealand Boutique Wine Festival will be held once again at the Imperial Buildings Fort Lane, Auckland, on 10th June 2018.

The event will be suitable for wine-lovers, new and old, with a showcase of 33 wineries, vertical tastings, food and wine pairings, and an opportunity to experience a VIP lunch and dinner.

With wines coming from wineries ranging from Northland to Central Otago, the festival gives attendees a good chance to experience the wonders of wines from across

see Matariki above the horizon as the sun comes up.

With plenty of bright stars and many more rising in the Waikato hospitality scene, this year’s challenge is slated to be the

New Zealand and taste some hidden gems.

“You normally won’t find these wines anywhere except for the cellar door, and what is even better is that you get to sample them amongst a sparkling crowd of winelovers, in a stunning location, with great music to match.” said Sue Duncan, owner and event director of the festival.

The festival will also feature a wine Masterclass led by the event’s official ambassador and prolific wine columnist, Yvonne Lorkin. l

biggest and best challenge yet.

Winners will be announced at the Gala Prizegiving Event at the University of Waikato on Sunday, July 29. l

Making it great since 1948.

*Artists impression

BE IN TO WIN this amazing Container Kitchen worth over 125K! Spend over $1000 between 1st June 2018 to 31st January 2019 to go into the draw.

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Terms and conditions: Promotion period ends 31st January 2019. Five finalists will be drawn on 1st February 2019. Winner will be announced on 11th March 2019 at the Food First Gala Dinner. The draw will be made under legal supervision. All entries will be housed electronically and drawn via an electronic system. There will be no return cash value of the prize. The prize will be housed in Auckland and will be transported to one location for the official handover to the new owner. Burns & Ferrall will insure all contents of the prize until it is handed over to the new owner. Standard manufacturer warranties will be dated from the handover date. For full terms & conditions, please visit www.burnsferrall.co.nz June/JULY 2018

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NEW FACES AT CROWNE PLAZA QUEENSTOWN

Crowne Plaza Queenstown has welcomed two new staff members to its food and beverage operations. Both new team members hail from South America, with Chilean-born Alvaro Morales appointed as the new head chef, and Colombian-born Juan Gomez handed the reins as F&B manager.

Having worked across the globe, Morales is eager to step into his role at threesixty restaurant, off the back of his most recent sous chef position in Taupo. “Not only is Queenstown a paradise in which to live, it’s foodie heaven, and I’m so excited to be here,” Morales said.

The core of his experience comes from working for many international hotel chains in South America and Europe. He previously honed his culinary skills working in Spain, where he interned at a three-star Michelin restaurant with renowned chefs Joan Roca and Albert Adrià, His passion stems from fond family memories of enjoying feasts and banquets in the Chilean countryside. “Food is family, family is life, and

HOT SAUCE APPOINTS NEW CHEF QT Museum Wellington has appointed Mark Hsiong as the new Head Chef at its Asian Eating House and Bar, Hot Sauce. “Mark brings a bold approach and will continue QT’s inventive, playful and nostalgic approach.

“After years of travelling, exploring and experiencing the international food scene, Mark reflects the essence of QT Hotels & Resorts’ reputation of landmark dining experiences and will continue our celebration of creativity across all areas of our customer experience.”

QT Museum Wellington’s General Manager Garth Solly said. Hsiong has experience working across the world in Singapore, the United States, and Canada, including renowned chefs such as multiple Michelin star winners David Munoz and Sergi Arola. “Hot Sauce’s new direction will couple the freshest and finest ingredients with a commitment to authentic flavours,” Hsiong said.

Some exciting new dishes on the menu include kombu cured tuna, free range Shanghai pork pot stickers, crispy soft shell crab, and free range popcorn chicken. He was quick to assure loyal fans of Hot Sauce that crowd-favourite dishes familiar to regulars will remain on the menu.

Guests will also find creative cocktail concoctions to match the explosive flavours of

the menu. “Hot Sauce signatures such as the Gangnam Shiso Style, with flavour hits of chili, watermelon and shiso leaf infused vodka or the ever-so-popular Nashi Pear Mule, made with Suntory whisky, nashi pear, mint and ginger beer will also remain.” Hsiong said.

Hot Sauce opened in September 2017, inspired by its sister venue, Hot Sauce Melbourne laneway bar. Designed by architect and designer Shelley Indyk, the Wellington bar was inspired to create a place for ‘lazy lounging’. l

life is family,” he said. “This is something my grandmother taught me and is still at the heart of my cooking.”

F&B manager Juan Gomez’s drive comes from challenging himself, and that passion is what led him to his role in Queenstown. He’s been a part of the InterContinental Hotels Group since 2012 and has spent the last five years working in InterContinental Wellington’s Lobby Lounge, working his way up from host to managerial positions. “I’m delighted to have the opportunity

to lead my team to offer unique guest experiences for visitors and locals dining at threesixty restaurant, as well as conference delegates and business groups,” Gomez said.

Crowne Plaza Queenstown’s general manager, Anna Edie, is excited to bring Alvaro and Gomez on board. “It’s an exciting time as we’re heading into a busy winter, and I look forward to watching our food and beverage operations grow from strength to strength under their leadership,” Edie said. l

with exceedingly regal names such as Hawke’s Champagne, Victoria, Timperley Early, Early Albert and Gaskin’s Perpetual.

The leaves are not eaten as they are poisonous.

This caused a fair bit of concern in wartime Britain, when the leaves were mistakenly recommended as an alternative food source.

While the leaves will result in severe illness, the concentration of toxin is so low that it would take five kilograms of leaves to kill a human.

When purchasing rhubarb, look for firm, glossy red stalks that are crisp and showing no signs of wilting. Rhubarb is available all year and can be refrigerated in plastic bags. Before preparing the rhubarb for eating, the leaves must be removed. Wash young rhubarb stalks and cut into equal lengths. Older, thicker rhubarb needs any coarse strings to be peeled off before slicing.

Rhubarb is incredibly versatile. It can be

baked, braised or stewed with a little sugar and eaten as a dessert. It can be used in muffins, cakes, jams, flans or in crumbles, in place of, or in addition to, apple. Roy Giam, executive chef of Jardin Grill in Wellington, uses rhubarb in his crudo of market fish with rhubarb, fennel, dill cream and citrus oil.

Rhubarb contains some of the highest levels of calcium found in vegetables; however, calcium absorption may be inhibited by the presence of oxalic acid, which is also found in rhubarb.

Cooking can reduce the effect of oxalic acid and contribute to the maximum absorption of calcium by the body. Rhubarb is a good source of vitamin C and contains dietary fibre and potassium at significant levels. l

RHUBARB

To the naked eye, Wakefield, Leeds and Morley seem like standard historical English towns. However, between these three towns is the worldfamous Rhubarb Triangle – so famous, in fact, that the rhubarb produced in this area has been awarded a Protected Designation of Origin by the European Commission’s Protected Food Name scheme, alongside rather more glamourous products like Champagne or Stilton cheese.

In culinary circles, rhubarb is thought of as a fruit, but in reality, it is a vegetable. Thought to be a native of Tibet, rhubarb is the leaf stalk (or petiole) of a perennial plant.

It first appeared in The Divine Farmer’s HerbRoot Classic, an ancient Chinese text detailing agriculture and medicinal plants. In the 14th century, the cost of transporting rhubarb along the Silk Road meant that it was a luxury item, often fetching three times the price of opium or saffron. Modern rhubarb has its origins in Russia.

There is now a range of rhubarb varieties, each

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

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

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

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

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

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en the vines

RICHARD PAINTER

With experience working across fourteen different vintages, Richard Painter is no newcomer to winemaking. Despite his years of experience in the wine industry, Painter does not seem concerned at all with building a legacy for himself as a winemaker.

“The legacy I care about is that we manage the Te Awa land sustainably, so it will continue to produce fine wines for many years to come,” Painter said.

The influence of the Te Awa environment and landscape plays a significant role in both the taste and production of Painter’s wines. He believes a great wine should speak of where it’s grown and be authentic. Located on top of what used to be the Te Awa o te Atua river, a branch of the Ngaruroro River, the Te Awa Single Estate is seated in a prime place for winegrowing. In 1867, a significant flood caused the river to change its path away from the Te Awa o te Atua offshoot, leaving a dried-up river bed full of stony gravel that was perfect for growing red wine.

When it comes to making his wine, Painter adopts a natural hands-off approach. “I try and let the flavours of the vineyard come through without too much interference, which means gentle handling of the fruit when it comes into the winery, and a lot of natural fermentation using the wild yeast from the vineyard,” he explained.

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Recently Painter has won awards for his Te Awa Single Estate Hawke’s Bay Chardonnay, such as the coveted Champion Wine of the Show at the Hawke’s Bay A&P Show and the Royal Easter Show, also being awarded ‘Winemaker of the Year’ at the latter.

Painter describes his wines as understated, elegant, while still having a lovely depth of flavour.

The Single Estate wines are produced exclusively for restaurants and fine wine stores, so with that in mind, they are deliberately styled to pair well with food. Furthermore, the Te Awa Winery has a restaurant on-site at the vineyard, which influences the flavours of the wines.

“We have a superb restaurant on our vineyard,” he said. “When we blend and finish the wines I think of how someone sitting on our lawn eating lunch will enjoy the wine, and this guides my decision making.”

Having influenced Painter’s enthusiasm and dedication to maintaining the Te Awa environment, Painter considers the vintage’s owner and local New Zealand wine legend, Sir George Fistonich, a mentor. “George is extremely passionate about family and New Zealand ownership of our industry, is steadfast in his pursuit of quality, and is passionate about sustainability.”

Some of Painter’s efforts to make the estate more sustainable include replacing the winery’s tractor fleet with the most fuel-efficient tractors on the market. The most significant change is the gradual move towards organic production, with 20 percent of the vineyard already in organic production. The winery is certified organic with BioGro, and within a few years, the vineyard blocks will be as well.

Painter is cautious about the growing impacts

of climate change, something that threatens to have significant effects on the wine industry.

“The biggest risk to us will be if climate change brings about the increased occurrence of unsettled weather,” he explained. “For the last five years in a row, we have had ex-tropical cyclones impact us during February and March which places pressure on us at harvest.”

In the coming years, Painter has a lot of vineyard planting and rejuvenation ahead of him. “We have some spare, bare land that is ideal for chardonnay which will help us grow, given the demand for this wine.” But the thought of the local environment and sustainability never ventures far from his mind. “We’ll keep striving towards our medium-term goal of the Te Awa vineyard being in full organic production.”

Painter identifies himself as a homebody and spends most of his spare time renovating his bungalow in Hastings. He also loves cooking, gardening, and taking his dog for runs around the beautiful Hawke’s Bay. With all his experience in the art of winemaking, Painter offered some wise advice for budding winemakers. “I would advise them to get experience in all facets of the industry. Work in the vineyard and the cellar door as well as the winery.

Having an understanding of how a vine grows and what customers like to see in wine will make you a better winemaker.” l

WHAT’S HOT IN THE MINI BAR

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1. MOVE OVER COCONUT Maple Water is the sap of the maple tree from which maple syrup is made. Much like coconut water, maple water contains an array of nutrients (46 in total) and electrolytes. With a refreshingly clean taste and a hint of maple flavour, it’s the perfect way to cool down and rehydrate.

Matakana Superfoods’ NECTA maple water is a sustainably harvested, low-calorie beverage, making it ideal not only for health-conscious individuals, but the whole family. Available in three flavours; pure maple, maple lemon tea and maple cranberry & blueberry.

For more information visit www. matakanasuperfoods.com or phone 0800 422 968.

2. SIMPLY THE BEST Apple lovers can now delight in drinking their favourite Hawke’s Bay apple. These apples are given the 5-star treatment; hand-picked at peak ripeness, cold-pressed just once and then bottled delicious with no added sugar or preservatives. The bottles are also 100 percent recyclable.

3 The Apple Press juices are also making a name for themselves as the perfect partner to Gin and Vodka, and tasty cocktail bases. The full Apple Press range includes; Braeburn, Royal Gala, Jazz, Braeburn and Valencia Pulpy Orange, Royal Gala and New Zealand Feijoa, and Braeburn and Hawke’s Bay Pear. Available in 350ml and 800ml bottles.

3. METICULOUSLY HAND BREWED Hallertau Brewery are staunch believers in purity of expression, the beer styles area about generous aromas, vibrant flavours and enriching characters, meticulously handbrewed from the purest natural ingredients, with of the Hallertau models lovingly championed regardless of their commercial viability. Their beers are best enjoyed well-chilled rather than icy-cold, so as to fully appreciate the depth of their flavours.

For more information visit www.hallertau.co.nz

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4. A SESSIONABLE IPA

6. CLASSIC KIWI BEERS

8 Wired Brewing is inspired by the legendary kiwi can-do mentality. Expect unique brews, expect ingenuity in flavour. The Semiconductor IPA is designed to knock your socks off while keeping your feet on the ground. We wanted a beer that was as electric as a one pint wonder IPA. At just 4.4% Alc/Vol, this session strength IPA has a bounty of American and New Zealand hops delivering maximum flavour, minimum regret. Available in 330ml or 500ml bottles. Please contact Quench Collective for further details phone 0800 946 326, or email sales@ quenchcollective.co.nz.

Proudly hidden-away on Wellington’s sunny Kapiti Coast, Tuatara Brewing Co. is the only brewery to have won the NZ Brewery of the Year title twice. Leading the way with a series of kiwi-ised classic beers augmented by range of limited releases showcasing new-world creativity One such brew is Tuatara’s Coastin IPA. A sessionable and refreshing ale, it’s loaded with passionfruit, melon and mango from a generous helping of transTasman hops. Beautifully pale in the pour, the initial juicy tropical fruits give way to a subtle herbal spice and gentle malt sweetness.

For more info contact office@ tuatarabrewing.co.nz or call 0508 TUATARA.

5. GOLD LEAF What makes it really distinctive is that it contains fine pieces of 22-carat gold leaf, designed to highlight its natural effervescence.

High quality sparkler, light and elegant in style, with a full, rounded flavour. This wine is in the beautiful little bottle which is great for minibar. Blue Nun Gold Edition is something very special and made to golden up guest lives!

For more info, visit www.qll.co.nz, e-mail ask@qll.co.nz, or call us on 0800 111 828

7. CONTINUOUS INNOVATION After over 10 years of continuous innovation with stevia, Coca-Cola Stevia No Sugar is the very first Coca-Cola product sweetened only with stevia, which is derived from a natural source – the leaf of the stevia plant. In addition to being 100 percent sweetened with Stevia, it’s a low kilojoule

8 beverage containing just 1.3 kilojoules per 100mls. Coca-Cola Stevia No Sugar will replace Coca-Cola Life and be available in an extensive range of pack sizes and formats including: 300ml PET bottle, 600ml PET bottle, 1.5L PET bottle, 6x250ml cans, 330ml glass.

For more information contact your local Coke representative.

8. DELIGHT YOUR GUESTS Thirsty travellers who desire a local experience will find Foxton Fizz an unexpected and intriguing treat. Since 1918 this little soda brand has been quenching thirsts with its fizzy flavours and starting conversations about journeys from days gone by. The five flavours of Creaming Soda, Lemonade, Raspberry, Lime and Kola are sold in 250ml glass bottles with a twist off crown cap.

Try Foxton Fizz, the perfect way to surprise and delight your guests.

For more information, contact Matt Watson on 029 4747 333 or (04) 974 6568, or email matt@foxtonfizz.com

June/JULY 2018

47

MEET THE CHEF

JORG PENNEKE Left Bank Café, Queenstown

Sometimes the calling to become a chef can be simple. Jorg Penneke always loved cooking, growing up he was constantly offering to help his parents in the kitchen. When his mother fell ill, the responsibility then fell to him to cook for the whole family.

Ever since then he’s pursued the life of a chef.

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Penneke has travelled extensively, going on a journey almost every chance he gets. In years prior, his work revolved around constant travel. “I used to work for a cruise company in Asia called Haimark Travel between 2013 and 2016 and launched seven river cruise ships in Vietnam, Cambodia, Myanmar and India.

During that time, I travelled between those countries constantly to create menu cycles featuring local cuisine with Western influence.

“Then, between 2016 and 2018 my career took me to Europe to work for Avalon Waterways. It was my responsibility to look after 16 river cruise ships which allowed me to travel across Europe extensively,” he said.

Jorg Penneke is now the executive chef at Left Bank Café, in Sofitel Queenstown Hotel and Spa. “My belief (is) that working in the kitchen should be fun. Therefore, I am dedicated to creating an atmosphere of respect and teamwork where all ambassadors thrive.

My team and the pride they take in their work is very important to me as it cultivates a strong and highly enjoyable kitchen environment.”

Keeping the kitchen spotless is also important. “I know my team love it when the kitchen is well-organised, they look very happy.” The life of a young chef is relentlessly challenging. From one day to the next,

everything in the kitchen consistently changes.

“As an apprentice, I was challenged in my first two weeks to make homemade 18 different types of ice cream.” Intense work like that has made Penneke the chef he is today.

Penneke stays up to date with recent trends by browsing the internet, reading magazines and visiting other restaurants. The rise of superfoods like kale, chia, and sago and the wider appreciation of healthier foods are two trends he’s noticed recently.

Ensuring only the highest quality food goes out to his customers takes two steps, “It starts with the purchasing as I only use finest and freshest products available. Also, teaching my team correct cooking methods and maintaining high operational standards in the kitchen,” Steak is a dish that will be on Penneke’s menu wherever he goes, especially ribeye, sirloin, and beef tenderloin cuts. His favourite way to serve steak is to marinate the meat with herbs, then wrap it in caul fat with apple cider sauce, wilted kale, garlic and crushed potato mash.

In the future he plans on moving the rest of his family over to New Zealand, maintaining a positive work and life balance, and staying healthy and active.

He has an abundance of projects coming up in the short term. With new seasonal menus on the way at Left Bank Café, Penneke has busy times ahead of him. l

YOU HAVE ARRIVED WELCOME THE HUMAN NATURE COLLECTION

INNOVATIVE SUSTAINABLE INTERIORS 0800 800 656 www.inzide.co.nz