Hotel Magazine // August/September Issue 2017

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August/SEPTEMBER 2017 • Vol. 3 No. 5

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GLUTEN FREE challenge?

It’s been estimated 9% of New Zealanders are following a wheat free diet.1 This highlights the growing number of New Zealanders making wheat or gluten free a lifestyle choice. Wheat or gluten contamination poses no health risk to those choosing wheat or gluten free diets as a lifestyle choice. There’s no easy way to tell the difference between these customers and those with coeliac disease.

Not just a lifestyle choice COELIAC DISEASE AFFECTS 1 IN 70 NEW ZEALANDERS2 1. Grains & Legumes Nutrition Council. 2014 New Zealand Grains and Legumes Consumption and Attitudinal report. Unpublished: 2015 2. Coeliac New Zealand http://www.coeliac.org.nz/coeliac-disease/what-is-coeliac-disease/ Accessed May 2016.

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3

THE FUTURE OF BATHROOMS

Sarah Mitchell, Editorial Director, sarah@reviewmags.com

When it comes to renovation in hotels, the bathroom is easily one of the most popular to start with. Today, the bathroom has moved from being purely functional to a luxury retreat. Denfair, a boutique trade event and the leading destination for contemporary design in Australia is held over three days in Melbourne, and this year showed visitors the way of the future when it comes to bathrooms. Denfair’s forward thinking, content driven shows guarantee quality and consistency across all areas, making it the ultimate design experience for the interior and design industry to connect and do business.

This year, three of the biggest trends in bathrooms were Nordic minimalism, neotraditional and hotel-inspired.

“People are really taking their cues from experiences in hotels, both from a local level and international,” said Daniela Santilli, bathroom marketing leader at Reece.

Showers and fixtures played an important role in updating the look of the bathroom.

“Organic and round designs are what’s coming through for tapware. People tend to be a bit more adventurous, we’re seeing metallic

and blacks starting to come through.”

However, it’s not just the design trends that are updating hotel bathrooms around the world, technology has been rapidly developing in the wings with the future of toilets looking like something from space.

“Dual flush was the most recent technology in the last couple of decades but now rimless technology is important. It will become the new standard toilet suite as it is more hygienic and easier to clean.” The introduction of the smart toilet complete with bidet functionality, temperature control, heated seats and built-in fan is on the horizon according to Santilli.

In this issue, Hotel Magazine takes a look at all things bathrooms and how hotels can take the bathroom from drab to fab.

@artdecomasonichotel

Enjoy the issue.

P.S: Sign up to our free weekly newsletter and receive $500 off your next advertising booking with Hotel Magazine. T&C’s Apply. @caprichonz

ON THE COVER: HÄFELE is a pioneer in RFID technology with a wide range of products that are suitable for hotels, from Dialock door and wall terminals and access control, to lever handles and door hardware, to furniture hardware and LED lights. http://hafele.com/nz/

the numbers

@gracehotels

There are more rooms in the Bellagio Hotel in Las Vegas (3,950) than there are residents of Bellagio, Italy, the town after which it is named (3,820).

The two-storied ‘Staircase to Nowhere’ in Miami’s Fontainebleau hotel led only to a small coatroom, which couples could access by elevator in order to make a grand entrance to the lobby.

The chocolate brownie was invented in 1892

by Bertha Palmer, the wife of Chicago hotel magnate Potter Palmer.

@hotelsandresorts

The world’s first electrically lit outdoor Christmas tree debuted at the Hotel Del Coronado in San Diego, a 50-foot Norfolk Pine.

The Hollywood Roosevelt Hotel in Los Angeles was the site of the first ever Academy Awards – a five minute ceremony at which 13 awards were presented.

@langhamauckland

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

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

ISSN 2423-1193 Review Publishing Co Ltd

Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 HOTEL is published monthly under license. Please direct all enquiries and correspondence to HOTEL. The opinions and material published in this edition of HOTEL are not necessarily those of the publishers unless specifically stated. All material appearing in HOTEL is copyright and may only be reproduced with the consent of the publisher. Copyright 2017.

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Contactless lifting rooftop bar to success Dr Rudi’s Rooftop Brewing Co. Perched on the second level of Auckland’s Viaduct, Dr Rudi’s Rooftop Brewing Co is a modern brewery which boasts not only a bar, but also two 10-pin bowling lanes, a microbrewery and restaurant.

Being in a busy city central location, Dr Rudi’s has a lot of customers, so the speed of serving them is critical for keeping customers coming back to their business.

“We’re a new business and we’ve been open for 8 months now. We’ve accepted contactless payments from the start. The reason for this is that we’re a highvolume outlet, and the speed of transactions is key for us. We want to serve all of our customers quickly, so contactless payments definitely ticks that box,” says Kristian Lloyd, Co-owner, Dr Rudi’s Rooftop Brewing Co. Kristian says at least 90% of their customers are using contactless payments, and it is a mixture of young and old.

“At Dr Rudi’s we see people using contactless payments for all types of purchases, whether it be a $4 coffee at 8am in the morning, or paying their tab off a at the end of the night. When payments are over $80 we are still seeing people Tap and Go and then put their PIN in.”

Speed, convenience and customer demand means accepting contactless payments is a no-brainer for Dr Rudi’s.

“Contactless payments means we can serve more customers more quickly.

You’d be crazy not to switch on to Tap and Go.” To find out more about how your business can Switch On to contactless payments, visit www.switchonNZ.co.nz or contact your local bank.

Are you switched on?

Future proof your business by switching on to contactless payments

www.switchonNZ.co.nz Contact your local bank to find out more.

August/SEPTEMBER 2017

5

NEW GM AT TEKAPO SPRINGS

EVEN HOTEL SCHEDULED IN AUCKLAND InterContinental Hotels Group (IHG) and Pro-Invest Group have announced the first EVEN Hotels property in New Zealand, the first global hotel brand with wellness at its core.

EVEN Hotel Auckland is scheduled to open in 2020, the first outside of North America. It is also the first in Pro-Invest Group’s portfolio of EVEN Hotels across capital cities and economic hubs in Australia and New Zealand in partnership with IHG. The brand was based on an understanding of the consumer shift toward holistic wellness, especially as it relates to travel.

Best-in-class fitness facilities, in-room exercise zones and simple, fresh and organic foods are the cornerstones. The brand focuses on the bigger wellness picture, such as bedrooms with plush

bedding, aromatherapy amenities, and lighting profiles that energise and relax. Nutritionallydesigned menus and quality, ethically-sourced food will be supplied by THR1VE. “Some brands know what they’re made of, we know who we’re made for,” said Jan Smits, chief executive officer, Asia Middle East & Africa, IHG. “Wellness travel is a global phenomenon and a $563 billion industry today and with EVEN Hotels, we have created a brand that will deliver a local wellness experience to travellers for whom health and well-being is so important.”

Located in the heart of Auckland’s CBD at the corner of Albert and Wyndham Street, the 200room EVEN Hotel Auckland will not only look different, but will also have a distinct vibe. l

WORKS STARTED AT SABA VIADUCT

The word Saba means gentle breeze, and just metres from the waterfront and right on the apex of the Viaduct, Wynyard Quarter, Victoria Quarter and CBD, the Saba apartment development occupies one of the last remaining freehold undeveloped sites in the Viaduct.

The team at Saba have been hard at work

preparing for construction and are proud to announce the start of works on site in August 2017. This beautiful development is close to everything the city and fringe have to offer – easy public transport, picturesque parks, the beautiful Westhaven Marina and Waitemata Harbour, and Auckland’s best dining, shopping and entertainment. Saba is situated close to motorways and only a short walk to Britomart train station. It will have all the entertainment options of the CBD – SkyCity Casino and the Skytower, the City Works Depot and Federal Street eateries, High Street shopping, the Viaduct and Britomart nightlife.

The initial design was created by Paul Brown Architects, and was further developed and brought to life by architect Matthew Waterfall of WatGunLow. The design features a simple palette of concrete and shades of bronze, and a

ACCORHOTELS TAKE CENTRE STAGE

Chris James

AccorHotels stole the limelight at the NZ Hotel Industry Awards 2017, with four employees walking away winners in their category. Gillian Knott, assistant director of sales, Auckland, AccorHotels was

awarded Hotel Industry Sales & Marketing Employee of the Year, while Noreen Bancale, Financial Controller, Novotel Christchurch was recognised as Hotel Industry Administration Employee of the Year. Heide Holtz, executive housekeeper, Novotel Queenstown Lakeside won her category of Hotel Industry Housekeeper Employee of the Year, as did Chris James, director of revenue, Auckland Market, Sofitel Auckland Viaduct Harbour who received the title of Hotel Industry Revenue Manager of the Year. l

Tourism marketing strategist Anton Wilke is applying a wealth of experience in sales, marketing and general business management to his new role of general manager at Tekapo Springs. Wilke said he is hugely excited by the opportunity to work with the multi-award-winning South Island tourism attraction and its team of 45 staff.

His appointment is perfect timing, with the introduction of star gazing tours earlier this year alongside the launch of new pools for the complex, putting Tekapo Springs firmly on the global tourism map. l

Anton Wilke

facade of checkered patterns of lanai balconies dissected by a strong cross form. Inside, kitchens and bathrooms have been designed by renowned designer Ray Lind. Carparks are available and the site will boast a gymnasium and function room for the exclusive use of residents.

The grounds will be beautifully landscaped with much greenery installed to provide shade and functional green spaces. There are two pedestrian entrances from Fanshawe Street level, as well as from Graham Street. This provides a perfect location for residents, providing them instant access to the heart of Auckland City.

Enclosed balconies provide additional space, enabling these covered north facing spaces to be used as sunrooms or dining rooms. The exterior windows can be slid open enabling residents to take advantage of the sea breeze in the warmer months, or it can be kept closed during winter, allowing the winter sun to warm up the apartment but keeping any cooler winds out. l

LANGHAM RECOGNISED For the third year in a row, The Langham, Auckland has taken home the prestigious NZ Hotel Industry Conference Environmental Initiative of the Year Award. The Langham Auckland was recognised for its commitment to the environment

and sustainable tourism. The award came soon after the hotel celebrated its EarthCheck Platinum status with an unveiling ceremony officiated by Right Hon Sir John Key. The hotel also celebrated the achievements of staff who were named as finalists for the prestigious awards.

Michael Shah for Hotel Industry Senior Hotel Executive of the Year, Ali Simforoosh for Hotel Industry Revenue Manager of the Year and Christine Bronkhorst who won the Hotel Industry Outstanding Young Hotel Executive. l

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DIALOCK: DESIGNED FOR MAXIMUM CONVENIENCE Häfele is a pioneer in RFID technology, and an experienced partner at your side in every respect. This is based on decades of experience in project service, engineering, expertise and a close connection to the market.

Dialock is an economically sensible and future-proof investment – above all, because the system is flexible and reliable. As a matter of principle, Dialock is easy from planning to operation. The system is easy to configure. With Dialock you can open any doors and gates, operate lifts and barriers. You can organise any number of access points, validation terminals, groups and users in locking plans. Dialock is as individual as your requirements.

It is also easy to network. Dialock terminals can be connected to each other with cables, wirelessly or not at all. At the same time, Dialock can be easily interfaced with your management software, building services or other systems.

Above all though, it is easy to operate. Pass the Dialock card over a sensor without contact – operation is as simple as this for the user.

Organising locking authorisations for users or user groups is just as easy for employees.

Information such as the overview of all locking processes is provided by the system in a simple and clear form. Easy does it!

It is time for you to discover the possibilities for your property. You define which doors guests, the room service employees and the management are allowed to unlock. If you wish, you can also specify the day of the week and the time. Almost anything that you can lock and unlock can be controlled using Dialock.

Dialock does not just adapt itself to the size of your hotel. It also determines the scope of functionality, completely in

accordance with your convenience and security requirements. Through the interfaces for building management services hotel management systems, Dialock is every bit as good as a tailormade suit. Your Dialock system operates reliably.

This is taken care of not only by the high quality of the components but also the all-round service, the remote maintenance and the on-site service.

Right from the start, you receive comprehensive support, also beyond technical matters, at all times, because for you Dialock means ‘easy does it’. Hafele was founded in 1923 is now one of the leading international specialists for furniture fittings and architectural hardware as well as electronic access control systems.

More than 6,600 employees look after about 160,000 customers all over the world. The proximity to the market and the customers was and still is an innovative driver for Häfele. Häfele assists you as a competent partner for the entire project with a wide range of products that are suitable for hotels, from Dialock door and wall terminals and access control, to lever handles and door hardware, to furniture hardware and LED lights. l

HOTEL BOOKING SERVICE RAISES $8M

Automated bots that allow people to interact with a service or brand via messaging apps, otherwise known as Chatbots, are yet to become a big hit in the hotel industry but that hasn’t stopped an US$8 million investment into a hotel booking startup called SnapTravel. The app lets guests find and book rooms via text messaging and Facebook messenger. Backer of Luxury Retreats, iNovia Capital led the investment drive, who also recently exited Airbnb for around US$200 million. It also saw investment from Lightbank, Bee Partners and Hedgewood as well as Expedia board member Peter Kern.

SnapTravel was founded by tech entrepreneurs Hussein Fazal and Henry Shi following their successful app developments like uMentioned and AdParlor. Although SnapTravel isn’t a fully automated solution, the ‘bot’ part of the service helps with onboarding and can answer users’ simple questions, with the bot’s human counterpart able to step in at any time. “Customers want a travel agent experience, but they didn’t want to call, they didn’t want to walk into a store,” said Shi. “They just wanted to email or message us.”

The chatbot’s human agents are essentially modern-day travel agents and will call hotels on behalf of guests, phone to confirm checkin and try to get an upgrade for the guest. As guests use the service more, the chatbot will learn about that particular guest’s preferences.

“We’re 100 percent free to the customer…the way we make money is the commission on the hotels,” said Shi. “But we’re building a relationship with the customer because we’re chatting with them over a channel that’s very intimate, like SMS or Messenger. For us, it’s a conversation – and that conversation doesn’t stop when you make a purchase. It goes from search to purchase to upgrade to even postcheckout.” l

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BENEFITS OF CONTACTLESS PAYMENTS A new campaign has launched today to encourage retailers to ‘Switch On’ to the benefits of contactless payments. The Switch On website, www.switchonnz.co.nz, profiles Kiwi businesses talking about how contactless technology is making a real difference to their businesses. Kiwi consumers are already switched on to the benefits of contactless technology, with a recent Mastercard survey of over 1000 New Zealanders finding almost three quarters of Kiwis are using contactless. The survey found more than half of Kiwis use contactless technology at least once a week, up 12 percent on last year, as the technology becomes increasingly part of everyday use.

“People are increasingly using contactless when making day-to-day purchases. More consumers are choosing contactless payments as their first option, and this demand is encouraging retailers to make the technology more widely available,” said Peter Chisnall, country manager for New Zealand and the Pacific Islands.

While consumers are using the technology, 38 percent of New Zealanders think retailers need to do more to embrace new payment innovations.

A third of respondents said they get frustrated when retailers do not have contactless technology enabled. “For retailers, the benefits aren’t just faster queues, reduced cash handling and more

efficiently serving customers, but also paving the way for emerging payment methods like mobile payments and biometrics that will soon become mainstream in New Zealand,” said Chisnall.

Switch On profiles a range of Kiwi businesses in a number of industries about how contactless technology is helping them day-to-day to provide great customer service, convenience and choice. Shane Howell, chief product officer at Westpac, agrees. “The benefits of contactless for

retailers will only continue to increase as more consumers embrace the technology. Each day more and more New Zealand businesses are contacting their bank to switch on contactless, so they can provide the options their customers want to ensure their ongoing business success in a more digital society.”

Retailers are encouraged to find out how contactless technology can help their business, and challenge some common misconceptions around contactless acceptance at switchonnz. co.nz l

August/SEPTEMBER 2017

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TODAY’S OPPORTUNITIES FOR KIWI HOTELIERS As technology revolutionises the tourism industry, New Zealand hoteliers must keep up with the latest trends in this dynamic world of travel. Leveraging insights from 50 million gigabytes of data and 15 billion air searches per year, Teresa Matheson from the Expedia group shares insights based on the Expedia group’s 2016 data to help hoteliers optimise revenue.

UNDERSTANDING INBOUND TOURIST TRENDS From a global perspective, the demand for New Zealand remains hugely positive. The top five feeder markets were Australia, the United States, the United Kingdom, Japan and Canada.

With a strong brand portfolio in the US that includes Travelocity, Orbitz and Hotwire, visitors to New Zealand from America grew by 35 percent year-over-year.

The strong US market is particularly good news for hoteliers given that American travellers also generated the highest ADR (average daily rate) at NZD$165 per night, with almost three quarter of their room night

stays booked at 4 or 5-star hotels.

Canada and Japan also saw double-digit growth in travel to New Zealand, at 20 percent and 15 percent year-on-year growth respectively.

Canadians had a particularly long booking window of 60 days and a strong ADR of NZD$155 per night, while Japanese travellers had a relatively shorter but still a healthy booking window of 50 days and an ADR of NZD$150.

MOBILE IS CONSISTENTLY ON THE RISE Mobile demand in New Zealand grew and this is expected to surge given that mobile is not a niche channel anymore. Overall, traffic

to Expedia group sites via mobile devices accounted for 45 percent, with nearly one in three room nights booked via mobile3.

PACKAGE TRAVELLERS SPEND MORE Unlike dedicated single-supplier websites, an OTA like Expedia with package offerings gives travellers the ability to make comparison shopping within a particular segment (air, hotel or car rental), allowing travellers to save time and money when they combine multiple products. New Zealand package demand generated twice the length of stay and almost two times longer booking compared to a standalone hotel

booking, making them an attractive source of incremental revenue for hotel partners.

Such insights can help New Zealand hoteliers better identify the behavioural patterns of current and prospective travellers. With this knowledge, smart hoteliers can leverage effectively opportunities presented by today’s fast-changing digital travel landscape. l

Teresa Matheson Director, New Zealand and Pacific Islands at Expedia

FUTURE PROOF YOUR HOTEL

Take your hotel to the next level by visiting the New Zealand trade show for the facilities management and system integration industries.

Discover cutting edge products Connect with industry leaders & associations Gain valuable insights in the Spotless Seminar Theatre Learn from international architect, Christopher Orsega Network with thousands of professionals

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Facilities Integrate combines the two rapidly converging worlds of building design and management, with the solutions and services provided by the computer and networking industry.

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SOAP-PHISTICATION

Hospitality professionals put a lot of thought into providing guests with bathroom amenities that not only do the job but are also a good fit for the hotel’s image and desired guest experience.

For guests, the pleasure of staying in a hotel, B&B, motel or luxury lodge, often comes down to the in-room amenities.

For all the television channels, pillow menus, and personalised mini bars, most often it is the bathroom soaps that are crucial to

a guest’s perception of the accommodation.

The level of luxury is often judged on the selection of hygiene and beauty products on offer in the bathroom.

One of the main ways of knowing whether you’ve done a good job in selecting a brand of soap is if the guests take the soap home with them. The percentage of guests who use the complimentary bathroom amenities has risen sharply from 35 percent 10 years ago to 85 percent in 2016 as the quality of the offerings improves. Guests taking home the bathroom

SAVING THE WORLD ONE BAR AT A TIME

amenities can be the start of a brand loyalty that will extend not only to the brand of soap but to the hotel banner.

Let’s face it. Some soaps are better than others, and finding one that will work for your guests can be tricky. Personal preferences are many when it comes to scent and hygiene.

So how do you decide which products to stock in your bathrooms? Are you focused on your toiletry game? Do you see a partnership opportunity, where you can traction a toiletries brand to your brand?

Let us know your story! We welcome your feedback, so email us at edit@ reviewmags.com.

An estimated five million bars of soap are thrown out by hotels every day. At the same time, 2.4 billion people across the world lack adequate sanitation. Melbourne based charity Soap-Aid is seeking to change both these statistics.

Waste soap is donated to the charity by hotels, which is then reprocessed into new bars and distributed to underprivileged communities.

The organisation has sent almost half a million bars of soap to underprivileged communities in countries such as Cambodia, India, Somalia, Vanuatu and Fiji.

Last year Hilton became the first hotel group in New Zealand to partner with the organisation, claiming that soap collected at its Australian hotels had led to the creation of a further 60,000 bars.

Scenic Hotel Group has also joined the program, raising the number of local hotels to 21. l

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Complete the experience - say it in chocolate

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

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

Contact Chocolate Graphics and discuss the creative possibilities.

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Welcome

Welcome Enjoy your stay

Now available the all new Adimac “MyLatte”, a versatile and stylish fresh milk cafe style machine. It can deliver a full range of espresso and fresh milk coffees and hot chocolates straight from the machine at the press of a button.

These machines will be perfect for hot bread shops, medium size cafes and larger fast-food or takeaway shops where a caffe latte, cappuccino or mochaccino can be produced at the press of one button so that valuable preparation time is saved.

We have added to our chilled vending machine range with innovative 24/7 Fishing & Hunting supplies, Pet Food Supplies and Pharmaceutical Supplies vending machines.

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For more information contact us on our FREEPHONE 0800 111 820 or e-mail us at sales@generalvending.co.nz

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Farrah’s 10” Original Wraps Ham Roasted capsicum Spinach Mozzarella cheese Sweet chilli sauce

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Fold in the left and right sides and then roll the wrap to form the panel.

Use Farrah’s Wraps straight from the packet. Fold each wrap into a pocket by folding the wrap in half and then in half again.

Toast in a sandwich press or on a griddle until the wrap is golden and the cheese is melted.

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Enjoy as a warming quick lunch or snack!

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QUALITY INTERNET FOR YOUR GUESTS In this day and age, accommodation WiFi is becoming as necessary as sheets and pillows.

A survey by Forbes found that the majority of leisure travellers rate good WiFi as more

important than free parking or a swimming pool.

A survey run by Amba Hotels in the UK found that 68 per cent of guests think that providing quality WiFi is more important

STAR WARS HOTEL ANNOUNCED

An immersive Star Wars themed hotel is set to open in 2019 as part of the expansion of Disneyland resorts in Florida and Anaheim.

The ‘starship’ hotels, named Galaxy’s Edge, were announced

at Disney’s D23 Expo.

“It’s unlike anything that exists today,” said Walt Disney’s resorts chairman Bob Chapek.

“From the second you arrive, you will become a part of a Star Wars story! You’ll immediately become a citizen of the galaxy and experience all that entails, including dressing up in the proper attire.” Guests will interact with characters, enter storylines and go on adventures and be able to ‘explore the galaxy’ at will. They will also be able to pilot the Millennium Falcon and join battles. “It will culminate in a unique journey for every person who visits,” said Chapek. l

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than providing a good night’s sleep. Reasons cited include not being able to receive important work emails and losing out on potential clients or opportunities because of a shoddy internet connection offered by their accommodation provider.

For over a decade, Hospitality Internet has been delivering solutions to accommodation providers in New Zealand to secure quality internet for their guests.

With a range of options and plans to choose from, Hospitality Internet makes it easy and financially viable to offer wireless internet to guests.

Once installed, accommodation providers pay a monthly service lease which guarantees support, monitoring and updates from the Hospitality Internet team. There is no large upfront capex cost. Your system will be kept up to date and working.

Hospitality Internet can set up the system in such a way that there is no need to even operate a computer, making it quick and easy for even the most technophobic people to operate it!

Security features within the system detect and block fraudulent connection attempts, and all Hospitality Internet

system support secure (VPN) access, so that business travellers can access their corporate networks and email redirection.

Internet can be a daunting proposition for some, especially those who are not confident with technology. Hospitality Internet provides a result – not just a bunch of boxes. l

Serving Secure Wireless Internet To Your Guests

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Let’s take it back. Cue the mood music: Pat Benatar at a low level, or maybe a little Peter Green era Fleetwood Mac. he 70’s are having a revival, which seemed like a fad at first but has stuck around long enough to gain some serious traction. If you’re looking for an interior update, this is a great trend to explore as it lends itself well to a wide range of properties, and will appeal to a variety of guests. The curve-linear style of the 70’s also works well as a minimal approach, so you can focus on simple, furniture pieces which are beautifully designed and made, giving your guest spaces a comfortable yet upmarket feel.

The underpinnings of this look are the hues you choose for the walls and floor. With artistic designs and a focus on natural fibres, 70’s inspired interiors start with crisp whites layered with beiges and browns. A sand coloured paint such as Resene Antidote is perfect for setting the tone - used on a feature wall; the effect will be modern and

on-trend. Such neutral foundations allow for artworks or selected fabrics to make a statement in unexpected colours.

Furniture options which set the foundation of the look can fall into one of two general looks. 70’s style is all about curvature or bold, straight lines. The RD Sofa from Douglas & Bec is an excellent example of straight-lined design, which is minimalist yet fits with the retro aesthetic. Continue the beige and brown theme with upholstery close to Resene Brown Sugar, which ensures that more modern designs stay situated within the aesthetics of the era. Contrast hard lines with soft curves in unexpected places - the legs of a table, or the design of a chair; this will ensure your interior retains the eclectic feel which underlies the retro-inspired vibe. Avoid designs which are overly showy - the key is selecting pieces which are deceptively simple, so the guest does not notice an individual piece, but the atmosphere created.

The finishing touches are room accessories, soft furnishings and art. Cushions in dark, natural tones and linen finishes with unexpected textures are perfect scattered on couches. In colours close

to Resene Cabbage Pont and Resene Bronco the effect is cooling yet earthy. For bedding, layer classic linens in soft tones like Resene Beachcomber, and the effect will be understated and comfortable. Regarding art, there is room to experiment - a cohesive series of sketches by a local artist clustered on a wall will give your interiors a little intrigue and substance.

Conversely, large printed or painted canvases in colours which stand out from your colour palette can bring instant energy into a room.

If art isn’t your cup of tea, a beautiful, modern statement lighting piece with sculptural aspects; this will be functional as well as impressive.

Hotel rooms which look good on a guest’s Instagram are effectively being given the gift of free marketing, so featuring a piece of statement lighting or art in each room is an expense which will pay for itself. However, concerning patterns, remember to be sparing; a distinctive 70’s inspired pattern can quickly look costumey, so subtlety in this area is critical.

For common areas, a record player is a good investment, and it is relatively easy and cheap to amass a good vinyl collection. Otherwise, art books piled on a coffee table will be a welcome distraction for guests. l

Douglas & Bec Arch Pendant 02 in Brushed Brass

Resene Alamo

Citta Aspen Chair w/Wooden Legs

Resene Apache

Citta Floret Printed Cushion Cover

Citta Reflect Wool Embroidered Cushion Cover

Resene Cioccolato

Resene Bronco

Resene Blank Canvas

Resene Cabbage Pont

Douglas & Bec Arch Chair

Resene Brown Sugar Citta Compound Sideboard

Colours available from Resene ColorShops

Douglas & Bec RD Sofa

www.resene.co.nz 0800 737 363 August/SEPTEMBER 2017

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ALLOYFOLD TRILOGY CHAIR

Want your product featured? Contact sarah@reviewmags.com

BRASS CONSOLE

With modern lines, supreme comfort and lots of versatility, the Alloyfold Trilogy chair is perfect for convention or dining seating in upmarket hotels. It’s linkable, stackable and portable and suitable for indoor or outdoor use in heavy duty environments. The integrated linking system creates seamless looking rows with effortless setup. Lots of colors and options. Visit www.alloyfold. co.nz, sales@alloyfold.com or call 03 349 4065 for more.

MILK WHEN YOU NEED IT

A standout piece that definitely attracts attention from any angle. Enhance your interior space whether as a reception counter, display area, luxury storage or purely decorative for your reception area. This brass console will brighten up, add charm, elegance and sophistication to any space you could imagine. Made all from brass this console has been crafted with meticulous attention to detail and design. They can be customized to your specific sizing needs and uses, with additional shelving inside. These brass consoles turn heads, captivating people wherever they may be situated. For more information please visit us at www.powersurge.co.nz.

Here’s something nearly everyone uses. Specialist Cleaning Supplies send boxes of 15ml UHT milk all over New Zealand. It’s easy – just email orders to sales@scspn. co.nz and freight gets dispatched that day. Delivery is overnight in the North Island and two days in the South Island. The stock is always fresh and the price of $46.70 + GST includes freight anywhere in New Zealand.

As a special offer, buy four cartons and pay just $50 per carton inclusive of freight and GST. 250 milk tubs per box.

REFRESH, REVIVE, INSPIRE

CLEANING CART A CUT ABOVE

All cleaning carts are definitely not created equal! Buy a cheap one and suffer from broken wheels and cracked plastic bodies – buy a good one from Specialist Cleaning Supplies and know that you have a rock-solid two year warranty from a long established importer and supplier of these carts into New Zealand. The Specialist Cleaning Supplies trolleys have a body weight of 14 kg. Some trolleys come as light as 11 kg, not as much plastic means a thinner body that just won’t last as long. The $149 price covers freight anywhere in New Zealand and includes GST. Email david@scspn.co.nz or phone 0274 476 999 with any queries.

NEW ZEALAND GREATSCAPES

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Showcasing New Zealand’s spectacular landscapes, this contemporary square format 128 page hardcover coffee table publication (285mm x 285mm) will make an ideal in-room Guest Book for your visitors. Landscape photographer David Kerr has curated a collection of iconic and timeless images that he has shot over the last 35 years. From the golden beaches of Northland to the stunning mountains, lakes and fiords of the South Island, this book records a stunning journey through New Zealand. Should you be looking for gifts to reward your high value clients later in the year ‘New Zealand Greatscapes’ can be exclusively branded on page one to profile your products and services with no other advertisers at all. Better value than a bottle of wine or a gift basket, with greater longevity in front of your clients for many years to come. For more information on corporate pricing please visit www.davidkerrphotography.co.nz

FIREPLACE INNOVATION

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Martha’s is a real shop, an interactive visual feast of fabric. Unguided by trends with a unique aesthetic, the aisles are full of high-quality internationally sourced linens, prints, velvets and New Zealand wools. You can add a little or a lot to instantly update an interior with our customised bed-heads and cushions. There is something for everyone, whether reupholstering classic pieces, starting from scratch or enhancing the interior with beautiful window treatments.

We freight nationwide and offer free sampling at www. marthas.co.nz.

Nature’s element of fire has seen little innovation until now, with Naked Flame’s Bio Fuel fireplaces. Changing the way we use fire, Naked Flame’s products do not produce smoke, nor do they require a chimney or flue. Easy to install and use, the fireplaces only require ethanol fuel to run and burn with 98 percent efficiency, making them environmentally friendly. The versatile range of sleek, modern designs complement a variety of accommodation styles and include offerings for free standing, wall mounted and tabletop fireplaces. Suitable for both outdoor and indoor spaces, guests can enjoy the warmth and comfort of the real flames in any setting and the ambiance can be controlled by adjusting the flames. Built to last, Naked Flame products come with a three-year guarantee. Experts in the field of Bio Fuel, Naked Flame provide New Zealand’s largest range of Bio Fuel fires and offer free delivery. For more information, please visit www.nakedflame.nz.

DELUX GUEST BED

PAYROLL FOR SMALL BUSINESSES

Monitoring the performance of employees, recruiting new staff and ensuring all practices are compliant can be a lot for businesses to manage alone. With over 28 years of industry experience, P & T Solutions’ outsourced HR and Payroll solution takes away this stress and gives employers the knowledge and transparency of what exactly is happening with their staff at all times. With time and attendance, for example, employees can input their hours hassle-free via touch timesheets. Requiring no follow-up or extra work, businesses can be confident in the solution’s capabilities that include GPS tracking and even a chatbot through which employees can book leave, change meetings and request information straight to the HCM/Payroll System. Easy to use, the system works on a single technology platform and can be implemented within four months, regardless of business size. P & T Solutions have a highly qualified, experienced and responsive team of domestic and international HCM and Payroll specialists that are always happy to assist.

Their trusted services are used across the hospitality, logistics, aviation, retail and local and state government sectors in over 35 countries throughout the Asia Pacific, with satisfied clients including the likes of Emirates Airways, Coke Asia and Mantra Asia. For more information please visit www.pntsolutions.com.au or contact admin@pntsolutions.com.au / +61 408666086.

Invite your guests to enjoy a comfortable, convenient stay with the Pureste® Delux Guest Bed. This bed features a durable folding frame and a 4” medium-plush mattress with a 1” cooling gel-infused memory foam layer. A spring-supported deck absorbs movement, and rayon from the bamboo cover adds softness to the surface.

Locking caster wheels make this guest bed easy to move and easy to store. Comes with a three year commercial use warranty. T: 06 927 3472 E: georgie@nzfw.co.nz W: www.nzfw.co.nz.

DCS Curvestone

DCS towel rails are manufactured in New Zealand from 304 stainless steel. It may not be generally known that DCS towel rails are available ‘unheated’ for hotel and commercial applications. Durable finishes that suit commercial interiors, such as mirror polished stainless and brushed nickel, matte black & white polyester powder coat. The Curvestone towel rail 3 shown, with rounded edges to suit popular bathroom hardware and is ideal for tight spaces where sharp edges may be a concern.

Available in three widths 432, 632 and 832mm. For more information contact David Short on 09 570 5661 or david@dcshort.com.

LOUNGING WITH LEBELLO

US furniture brand Lebello, renowned for their innovative outdoor furniture, is now available in New Zealand through Statement iD. Chair 7 Lounge is a modern lounge chair with a metal frame available in 13 powder-coat colours. The shell is woven in Lebello’s exclusive Italian designed and developed Tech-Rope material and the 7 series features accented leg tips finished in solid stainless steel or brass. Known for their vibrant designs and superior craftmanship, Lebello is a world leader in outdoor furniture manufactured in Tech-Rope, which is available on many of their pieces and woven directly onto the product. Lebello products can be found in the finest hotels and properties around the world, and are now available exclusively through Statement iD. For more information please visit www.statementid.co.nz.

HANDSOME PRACTICALITY The new Loft Semi Wall Faced toilet from Heirloom is ideally suited to the hospitality industry which requires timeless good looks, reliability, and ease of servicing.

The semi wall face design echoes the streamlined contemporary style of full wall faced toilets but having discreet access to the rear of the pan ensures that servicing can be undertaken with ease thus reducing time and cost. A strong all round performer with four-star water efficiency. Contact Heirloom for more details www.heirloom.co.nz.

iO LIGHTS

iO lights bring a simple, calm beauty to any setting while adding substance as a beautifully designed object.

These award wining New Zealand made pendant, table and floor lights are stunning alone, or grouped into clusters for impact. The wide range of sizes suit a variety of applications.

Made using premium New Zealand ply sourced from locally grown trees, iO is a thoroughly sustainable New Zealand product. To find out more contact mat@makerdesignstudio.co.nz, call us on 0211889040 or view our website www.makerdesignstudio.co.nz.

INDOOR AND OUTDOOR FURNITURE

Top Secret LTD sources a huge variety of indoor and outdoor furniture and accessories for the hospitality industry. Twenty years of importing experience from Asia results in a extensive portfolio of premium and budget focused products. We source for hotels, lodges, motels, restaurants, cafes, sports clubs and schools.

Contact the owner directly, Alf Newton, on 021 345 577 or email alf@topsecret.co.nz.

August/SEPTEMBER 2017

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ARTISTRY IN STEEL With a long history of over 20 years, Powersurge Metalworks is an Auckland based company who design and manufacture in steel, both artistic and commercial. Working seamlessly across a range of industries and in collaboration with some of New Zealand’s most innovative designers, homeowners and brands, their reputation has grown to such an extent that their work has come to be

known as true “artistry in steel”.

In their work as specialists in the design and manufacture of metal works, they have completed major fitouts for cafés, bars, stores and restaurants, as well as helped create furniture ranges and unique, one off pieces. Their varied projects have seen them work closely with others across the creative industries such as architects, designers and artists, often helping realise that which is in the “too hard” basket for many designers and homeowners. Led

by Todd Stevenson, work by the Powersurge Metalworks team can be seen in designer homes and aboard super yachts, the showrooms of leading furniture designers and often your local café.

After initially designing and making ornamental steelwork then producing the full metal fitout for all Burger Fuel stores both in within New Zealand and overseas, Powersurge has grown to become bespoke metal specialists, designing and making bespoke items that are statement pieces within interior spaces. Powersurge now includes a permanent team of eight people, alongside a revolving team of subcontractors who work with Powersurge when their specialist skills are required to bring the ideas of award-winning architects and interior designers to life. l

A TRULY DISTINCTIVE COLLECTION With a long held reputation for curated, distinctive interior and furniture collections for the retail market, and a long-standing and loyal customer base, Corso de’ Fiori are now moving into the commercial sector. The wholesale division of Corso de’ Fiori has been operating for just over a year, located upstairs at their destination store in Newmarket’s Foundation Precinct. Corso de’ Fiori has developed direct, secure relationships with key suppliers from India and China, all of which are also 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.

Corso de’ Fiori has strict quality control measures to ensure top quality products across the board,

with suppliers offering these at more competitive prices than their European counterparts. For example a table made of Indian marble, rather than Italian marble, will be at a far more accessible price point, while remaining aesthetically almost indistinguishable – meaning accommodation providers can achieve a consistent, quality look throughout their establishment without breaking the bank. The small, highly experienced team – all have been with Corso for at least nine years, are passionate about interiors, and are acutely aware of relevant New Zealand and international interior styles – offer a personalised, expert service. The experience and connections at Corso de’ Fiori, coupled with their reliable suppliers, ensure they can meet the customers’ needs with a truly distinctive collection of interior product. l

Call NOW for a FREE Consultation

09 309 7828

• Hotel Turnkey Procurement Solutions • • Custom Furniture and Lighting • • Authorised Reseller of TON, Artisan & Lebello • Call us to discuss your next project however large or small. www.statementid.co.nz

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408 KHYBER PASS ROAD, NEWMARKET, AUCKLAND 1023

PH: 09 529 5151

HOTELS IN THE AGE OF MASSIVE CHANGE:

Jasmax At Las Vegas Conference

High design; clear brand definition and focused segmentation; social media; and emphasis on delivering ‘lifestyle’ personalised experiences – these were the themes highlighted at a major hotel conference in May.

Audrey de Filippis Senior Architect, JASMAX www.jasmax.com

for the future international hotel industry.

Attending the conference was Audrey de Filippis, a senior architect and interior designer at Jasmax (Auckland). Audrey has significant USA experience in hotel interior design and leads brand

The Hospitality Design Exposition and Conference, Las Vegas (Mandalay Bay Convention Centre) is one of the biggest hotel events in the United States. HD Expo identifies current trends, and sets in motion developments and styles

Visit our wholesale showroom upstairs at our destination store in Newmarket’s Foundation Precinct, to view our distinctive interior objects and furniture collection.

THE FOUNDATION | 8 GEORGE ST, NEWMARKET | TEL 09 320 5512 EMAIL RHONDA@CORSO.CO.NZ | CORSO.CO.NZ

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strategy and experience workshops for hospitality clients.

Audrey was treated to a conference and expo that included speakers who are titans of the industry: Bill Walshe, CEO of Viceroy Hotels group; Jay Stein, CEO of Dream Hotel Group; Brad Wilson, president, Ace Hotels; Mark Harmon, founder, Auberge Hotels - for example.

The expo part of the conference showcased future products in hotel design with over 800 manufacturers exhibiting their latest furnishing, lighting, finishes, and even leadingedge in in-room technologies. “The interiors were luxurious; there were softer materials being used – many that are moody. It was deep, dark and sophisticated,” said de Filippis.

“There was a resurgence of embellished details – leather handles, decorative finials, metal reveals, intricate weaving and sculpted stone. Guests are looking for spaces

providing more than the minimal expression seen in the last few years.

There was a sense of playfulness in the décor, too. Artwork was tactile and three dimensional. Lighting was textural, and layered.”

But the real benefit of the conference, she said, was seeing those industry titans deliver exciting, insightful presentations about the future of hotels, including calls to action.

EXPERIENTIAL LUXURY First amongst the themes, was that demand for experiential luxury is continuing to grow.

“The clear message was: people don’t want a home away from home when they travel. They want edge. They want things that are

different. They want their hotel to deliver unique experiences that they can share with others.

Hotels must personalise and create connections with their guests.

This is the foundation of loyalty and lasting relationships. Auberge Resorts Collection are an example of this. They are an ultra-luxury destination brand.”

Hotels are finding ways to connect with their guest through memorable spaces – places to linger, such as lobbies full of life and novel F&B experiences.

“Years ago, the bar or restaurant in an hotel was a desirable place to meet, for travellers and the local community alike. That fell out of favour, and the local independent restaurant or bar was preferred.

Now hotel bars are surging back, catering to the local community as well as travellers, and creating authentic F&B experiences.

“Hotels are also encouraging guests to spend time in lobbies.

Lobbies are larger, more comfortable; used by the local community. It’s a hotel’s

expression of the current, coworking movement. Luxury is also becoming more playful. Guests are offered sensory connections with their environments. It’s not just the look that matters: it’s the feel too.”

“Mark Harmon from Auberge said that guests are looking for a transformative experience and making deeper personal connections during their stays.”

FINELY TARGETED LIFESTYLE BRANDS de Filippis said that hotel brands are now delivering ‘social lifestyle experiences’. These are defined through a psychographic understanding of guests - far more meaningful than a demographic approach. “We need to look past asking simply ‘who’ the guest is but instead understand ‘what’ motivates them to be a guest.”

“Lifestyle brands deliver to the true DNA of customers. It’s about understanding the guest fully – what they bought last week and why; what they more recently splurged on. Was it a sweater, or the latest iPad? The environments that hotels provide cater directly to a guest’s desired experience. The brand knows who it is catering to, and does it really well. It expects some people not to like it, and that’s okay.” A hotel stay is

part of a journey. “Everything is aligned. The experience reinforces the brand, creating moments for connection with the guest.

This happens for everything from the website and collateral, and through the approach and arrival at the property, to how the guest is greeted and it continues through public spaces and corridors leading to the room.” de Filippis said that Bill Walshe from Viceroy told the audience that if you try to be something for everyone, eventually all you will be is blind.

Hotel companies are also diversifying their portfolio, offering something for everyone within their family of brands.

“Overseas, for instance, Hilton Worldwide expresses itself through 14 distinct hotel brands; Marriott International through 30. Brand families provide every type of experience allowing largescale reservations and loyalty programmes.”

DIGITAL DISRUPTION

Changing technology is profoundly impacting within the hotel industry. “The experience of booking through the web has to be easy, but it’s not the only digital touchpoint.”

Guests today are constantly connected social media users, who rely on peers for travel recommendations. This places pressure on hotels to create social media-worthy moments.

“People travelling post abundant photos on social media. Hotels can capitalise. This reinforces the guest experience.” Another consideration is updating the hotel experience.

“If guests are used to updating their iPhone frequently, they also may expect hotels to update their spaces.”

Opportunities can be created through flexible and multifunctional design. “Environments can be created that interact with the user and can be transformed.”

Technology is also seen as a means for more guest engagement with the hotel brand. “If you can get this right before, during and after the stay, the hotel is more memorable.

But Bill Walshe also had a warning on this. Disruption without purpose is just interruption.”

For more information contact Audrey de Filippis audrey.defilippis@jasmax.com l

LEADERS IN BIOFUEL FIREPLACE DESIGN

FIRE: ONE OF THE 5 ELEMENTS Fire has been an important part of life for thousands of years, that has created a gathering place and attraction from stone age to now.

Naked Flame BioFuel fires bring that tradition and history of fire, to a new era with flueless open fire within a contemporary modern home.

nakedflame.nz J5491 Naked Flame_A5 half page advert_1.indd 1

Naked Flame fires are created with modern design, unparalleled quality, while creating beautiful functional warmth and heat, with no smoke, smell or harmful fumes. The technology of BioFuel fire has evolved far beyond anything imaginable from any era, now with smartphone or home automation control of an open, stunning naked flame.

18 Barrys Point Rd Takapuna 0800 468 836 sales@nakedflame.nz 2/09/16 1:49 PM

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CLASS, SOPHISTICATION AND ENDLESS POSSIBILITIES Very few things can alter the mood of a room quite like a fireplace. When that fireplace is the epitome of class and sophistication, powered by clean-burning bio fuel, the possibilities are endless.

Naked Flame is New Zealand’s largest bio fuel fire retailer, offering a huge range of open bio fuel fires that require no flue or chimney and can be a stunning focal point to any foyer, large

or small. Naked Flame is also New Zealand’s exclusive agent for Decoflame and Vanui Fires, arguably the leaders in Bio Fuel fire technology across the globe.

Naked Flame is based in Takapuna on Auckland’s North Shore, and is more than happy to demonstrate a fire to show you exactly what to expect when considering a BioFuel fire as an option. The clean-burning bioethanol fuel burns with 98 per cent efficiency and leaves no residue, nor do they produce smoke or any odour, which removes the need for any flue or chimney. Many of the freestanding bioethanol fireplaces come fully assembles, and wallmounted fireplaces can be installed in 40 minutes or less.

The fuel sits in a patented

ceramic fibre so even if they are tipped over, no fuel will tip out.

The fires can be extinguished simply by shutting the cover and starving the flame of oxygen – there are no dangerous embers that could fall out.

Naked Flame work with Deco Flame, world leaders in bio-fire technology and sources other ranges from Germany, Sweden, and Denmark.

The idea of a fire that requires no flue, no chimney, and often zero or minimal installation almost seems too good to be true. The future of fire is here. Exploring the option will cost nothing. l

Discuss your requirements with us whether it be a café, restaurant, hotel, apartment or simply a commercial fit out for your client.

Rembrandt have quality vintage & contemporary leather furniture, industrial, lighting, mirrors & home décor to suit any environment.

Whether Commercial or Retail, Rembrandt are a one-stop shop for Home Décor & Furniture.

06 83101 50 sales@rfa.co.nz www.rfa.co.nz 22

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03.

04.

02.

05.

06.

07.

DCS premium TOWEL RAILS DCS towel rails are manufactured in New Zealand from 304 stainless steel. It may not be generally known that DCS towel rails are available ‘unheated’ for hotel and commercial applications. Durable finishes that suit commercial interiors, such as mirror polished stainless, brushed nickel and matte black & white polyester powder coat.

01. Frame, wall mounted rail is a unique design available in H 520 x W 450, 650 and 850mm. 02. Planar, with a wide flat front.

Available in three widths 450, 650 and 850mm. 03. Vega, with round legs and wide flat face. Available in three widths 432, 632 and 832mm. 04. Uno, Ideal for very narrow spaces between bathroom furniture. H 1000mm, 50mm diameter tube. 05.

Arc, Combining both angular and curved design elements. Available in single 700mm width. 06. C-Rail, Available in H 280mm x W 650 and 850mm. 07. Curvestone, with radiused corners. Available in three widths 432, 632 and 832mm.

FOR MORE INFORMATION OZ 1800 151 243 NZ +64 9 570 5661 E sales@dcshort.com W www.dcshort.com August/SEPTEMBER 2017

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UNIQUE IN THE FLOORING INDUSTRY

closely with a number of international suppliers, including German flooring manufacturer CLASSEN. CLASSEN develops and produces high-quality floorings and is one of the world’s leading providers of laminate and CERAMIN floorings.

CERAMIN, a revolutionary ceramic-like composite, is heavy duty and extremely robust, suitable for wall and floor tiles.

It is far lighter than ceramic but is hard-wearing, stable and waterproof. The ecologically friendly composition means CERAMIN floors and wall products are completely free from phthalates, plasticisers, heavy metals, and soluble or volatile harmful substances making CERAMIN based products environmentally friendly and ecological. l

WELL-KNOWN AND RESPECTED

Creative Flooring is 100 percent New Zealand owned and operated and the only company that produces pre-finished wood and cork flooring and supplies laminate and CERAMIN flooring from Germany. Creative Flooring brings a uniqueness to the flooring industry by being able to create individual decors for wood and

cork flooring, placing Creative Flooring as a front runner in the production and supply of hardwood and cork flooring nationwide.

Creative Flooring is committed to environmental sustainability, and uses products that support that commitment.

Creative Flooring works

Heirloom knows bathrooms We’re the go-to company for bathroom products for the hotel/motel industry

Heirloom is a multi product supplier that understands the hotel industry needs, providing stylish, timeless products that are cost and space efficient, reliable, easy to service and backed by appropriate warranties.

Loft Semi Wall Faced Suite • Space efficient • Streamlined, shrouded pan • Easy access for servicing

Heiko Accessories • Timeless classic style • Robust construction • Stainless steel longevity

Grab Rails • Multiple options to meet ambulant and disabled requirements

Towel Warmers • Multiple options • Welcoming warm towels • Reduce laundry costs

For a free brochure or product information Call 0800 434 756 or visit www.heirloom.co.nz

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Heirloom is a well-known and respected New Zealand brand supplying the bathroom sector for over 25 years. The New Zealand owned and operated business provides front-of-wall products such as bathroom accessories, toilets, basins, towel warmers as well as care and ambulant products With its manufacturing heritage and market success, Heirloom understands the needs of the design savvy NZ market and its demand for quality and reliable.

Heirloom is a worthy partner to the accommodation and hospitality sector due to its understanding of this sector’s special requirements, characterised

by the need to minimise fit out cycles and the requirement for high levels of product reliability.

The accommodation and hospitality sector requires a careful balance between styles that will be contemporary but have style longevity, with quality construction and reliable performance all combined in value for money solutions.

The staff at Heirloom is therefore able to offer solutions to suit individual projects, and customer service is a key part of the Heirloom’s success and business ethos. The company is recognised as a reliable and responsible business partner that supports its products with extensive product information and superior customer service. All products carry warranties which the company fully supports with its 0800 contact number and comprehensive website, www.heirloom. co.nz l

Ceramin Vario

Parquet

Ceramin NEO 2.0

Laminate

Wood

Cork

At Creative Group Limited we are committed to bringing New Zealanders the

worlds best products for your places and projects. We've travelled the world to ďŹ nd

the highest quality products that help you bring your creativity to life. We believe that when it comes to creating great spaces, design ideas should be unlimited.

August/SEPTEMBER 2017

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THE BATHROOM EXPERIENCE Whether travelling on vacation, having a romantic get-away, or on business, the impression created by the bathroom is very important. The bathroom offers guests the first and seemingly most accurate impression of how clean and comfortable the whole guest suite will be. For hotels, in particular, as soon as you walk in the room your first glance to the left or right is of the bathroom – sparkling white amenities and light coloured floor coverings, neatly arranged towels and carefully co-ordinated individual guest “luxury spa” amenities.

However, when you delve deeper is this the reality?

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

My travel experiences have covered a large number of accommodation types – five, four & three star hotels, motels and a range of my preferred accommodation – bed and breakfasts. Whether the bathroom is an ensuite, a private bathroom down the hall or even a shared bathroom there are some basic requirements to make guests feel pampered and indulged.

Cleanliness: Clean, clean and clean again. When you are a smaller operator and manage your own bathroom cleaning you understand how hard it is to not leave any trace of hair, piece of fluff, mark – anything at all on your spotless white bathroom furnishings. So I can be a little forgiving when I walk into a room and glance into a less than perfectly clean bathroom.

What I do find difficult to forgive is: the attitude of reception who suggest the black hairs on the bathroom floor may belong to me (those of you who know me know that I am no longer that young!) and that it could take at least two hours before cleaners are available to clean the bathroom again. Really?

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A generous supply of good quality toilet paper: Why is it that half used toilet rolls are offered with no spare toilet rolls? Yet the bar fridge is stocked to capacity!

Surely those ordering supplies realise that softness and strength is not impossible but may be not achievable in bulk purchased commercial products! However the little extra effort and cost makes so much difference.

Towels: Why do some accommodations only offer the bare minimum number of towels? (one per person - often small and thin) especially when there are no heated towel rails and there is no way the towels can dry overnight from the shower after a long day’s travel. Offering one towel also poses problems for the female guest who wants to wash her hair. There is nothing more uncomfortable than dripping hair that cannot be wrapped in a towel while you are trying to dry off the rest of the body and if you are sharing with family or a friend you need something that is not only super soft but also envelopes you completely.

Toiletries: Why do establishments offer a mingy allocation of cheap toiletries – particularly those that provide the small individual guest toiletries? As an aside, a number of my guests this year commented on how wonderful they thought it was that I do not use the individual guest toiletries but instead have large refillable (albeit in lovely containers of course) toiletries instead.

My European guests in particular were impressed that I didn’t encourage the waste of both product and plastic.

I do understand, though, that some of the larger chains

are concerned with product contamination and so I am pleased to be a smaller operator and able to offer the different experience but the product does need to be high quality leaving you feeling clean and refreshed and looking good.

Storage: Where do I put my toiletries (whether these are provided or not) and cosmetics?

Having to leave them on the floor is less than ideal. Providing enough open shelving adds to the luxury experience – open as guests are reluctant to use drawers and cupboards (presumably because they may forget to check them before they leave) and that glass shelf above the basin is not ideal. Have you tried to lean over and insert a contact lens in that situation or, if male, splash off the leftovers from the morning shave. Maybe I am a slow learner but more than once has my head connected with one of those shelves!

Showers: Whilst seemingly the new “must have” bathroom fitting, only having a rainfall shower head or shower head that can’t be adjusted is again not ideal – what if I don’t want to wash my hair? If this is the situation provide shower caps.

The Bed and Breakfast experience: Bed and Breakfast hosts get comments that it is great to stay in places where no two rooms are the same. They do not expect to walk through the bedroom door to find the

bathroom either on the left or right with a wardrobe on the opposing wall with the bed ahead.

Within each house each bedroom will be unique, each bathroom also. And sometimes (heaven forbid!) you may not even have an ensuite. Once you are used to this idea (and know in advance) this doesn’t impact on your bathroom experience as long as the hosts provide the facilities and amenities that matter.

Being small operators can mean we miss out on some of the discounts available to the larger operators – but then it also allows us to decorate our rooms creating a unique and individual experience.

And this is what B&Bs are all about –authentic, unique experiences. l

Distributors to the Hospitality Industry

Owners Russell and Nadine Barnes M e m b e r

Speed up housekeeping and achieve a professional finish with a DryLife® Boxed End Quilt now available in White, Mocha or Granite in all sizes including Cali King.

Easy-care Polyester Shower Curtains, self-stripe White or Colours plus wide range of patterns, weighted hems, Shower, Bath or Long Bath – plus special make sizes for Easy Access Showers.

Wide range of Commercial Hotel Pillows including Polyester Standard 450gm, Full or Luxury 600gm.

Super Deluxe Commercial Towels – Easy care, 605gsm 100% Combed Cotton towel co-ordinates, engineered for commercial laundering. Available with or without band.

Don’t let malodours put your rooms out of action – the C80 CUBE Ozone Generator will get rid of nasty odours in approx. 2 ½ hours.

Silver Hospitality model also available for large operations with turnaround time of approx. ½ hour.

Iron sheets, pillowcases, tablecloths, clothes and all fabrics quickly, simply and comfortably plus achieve a professional finish with an ironing press by Elna.

o f

Functional and economical, the heavyduty construction of the Downunder towel makes this range a popular choice for everyday use.

Encourage guests to keep their bags off your precious beds – provide a sturdy luggage rack – load capacity 30kg, Chrome Finish.

We Stock Brands You Know and Trust

Shop with us 24/7 - Orders over $200 excl GST freight free (excludes beds, bunks, mattresses)

Register your details for access to pricing www.commercialsupplies.co.nz

Phone: 09 573 6144, Fax: 09 573 6145 | sales@commercialsupplies.co.nz August/SEPTEMBER 2017 27

AWARDS SHOWCASE OUTSTANDING PRODUCTS Farmers, butchers, retailers and industry leaders gathered in Christchurch to celebrate the best flavours, styles and cooking innovations at the tenth annual New Zealand Pork, Bacon and Ham Awards. The competition provided over 50 pork retailers from across the country with the platform to present the very best of their New Zealand born and raised pork products. This year’s awards hosted a record 223 entries, showcasing outstanding products from nine categories, divided among five bacon, two ham and two pork classes.

The winners included the presentation of this year’s supreme winners: Cameron Harrison Butchery (Bacon), Aussie Butcher New Lynn (Ham) and Grey Lynn Butchers (Pork).

ROTORUA TOPS IN CULINARY STAKES

The team from Toi Ohomai Institute of Technology in Rotorua fought off fierce competition from around the country on July 27 to win the top award in the prestigious annual Nestlé Toque d’Or student culinary competition. Culinary students Mikael Aranga-Papuni and Bethaney-Mae Allen were impressive in the kitchen picking up gold medals, while Michael Takiwa dazzled diners at the event with top notch restaurant service skills to receive a silver medal. The trio battled it out against 27 other top students from around the country to create their winning

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SKILLS SHORTAGE REACHING CRISIS LEVELS

Earlier this month, New Zealand Pork introduced the new Born and Raised in New Zealand pork labels for local retailers. Products carrying this label provide the assurance for Kiwi consumers that they are sourced from pigs that were born and raised with care by New Zealand farmers. l three course menu which took out the top spot at the competition. The team also won an additional award sponsored by Moffat for their innovative use of Nestlé Professional products.

The dishes comprised a starter of hot smoked Akaroa salmon and salmon tartar, followed by a crusted New Zealand prime lamb rack and loukaniko (Greek) sausage. The menu concluded with a butterscotch dessert and banana coconut puree. The pressure was on throughout the three hours live kitchen cook off, as the team fought against the clock and scrutiny of top industry judges including WorldChefs President Thomas Gugler of Germany. Any errors made by competitors during the event resulted in lost points.

This is the first time that the award has gone to Toi Ohomai in Rotorua. Bethaney-Mae said she and her team mates were ecstatic to have won the competition, after training so hard for it. “We spent months coming up with an award-winning menu, perfecting our routines and putting it all into action. On top of that, we had to manage study and work commitments but the result we’ve achieved has been well worth the effort.”

This year was the 27th anniversary of Nestlé Toque d’Or which is New Zealand’s longest running and most prestigious student cookery and restaurant service event. Aside from New Zealand, it is also held in 17 other countries around the world and has launched the careers of many world-famous chefs. l

There’s a skill shortage looming in the service industry that’s going to affect all New Zealanders, across all regions, and visitors to our country, according to a top training provider. “Without scaremongering, there’s a very real crisis around the corner. It puts our successful service sectors at risk, and unless things change soon, New Zealand will be worse for it,” said Dean Minchington, CEO for ServiceIQ, Industry Training Organisation for the tourism, hospitality, aviation, retail and retail supply chain and museum industries.

It’s a shortage of skilled labour needed to fill around 200,000 jobs that will be opening in the next two and a half years, according to the latest At Your Service Aotearoa economic report. Most of this is due to extraordinary exponential growth across sectors that include tourism, hospitality, retail and aviation. ServiceIQ is already involved with many organisations and working in partnership to address this major issue.

“A good example is the AccorHotels and Ministry of Social Development’s Building Futures programme. This gives beneficiaries the opportunity to undertake preemployment training and begin a fast-track to gaining a nationally-recognised ServiceIQ hospitality qualification. This is part of the AccorHotels pledge to play a part in combating youth unemployment, and it’s a perfect fit with our challenge to elected officials, government departments and employers to act.” l

August/SEPTEMBER 2017

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www.ServiceIQ.org.nz

0800 863 693

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

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

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

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

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

TRAINED

THEY ARE

AREN’T BORN

WAITERS

MEET THE CHEF

LAURENT LOUDEAC

Hippopotamus, QT Museum WELLINGTON

Laurent Loudeac wanted to be a vet, but that never panned out. “I cooked a lot for my dad, pretty much made him lunch daily, somehow got into an apprenticeship and then found myself travelling and cooking!” he told Hotel Magazine. For the past decade he has run the restaurant at QT Museum Wellington – aptly named Hippopotamus.

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Loudeac completed his apprenticeship in Chateaubriant, his hometown in the Loire Valley, at the Hostellerie de la Ferriere. After working in Switzerland for three years and a year in London, he came to New Zealand in 1995 and spent three years at Puka Park Lodge in Pauanui and the Park Royal Hotel in Wellington. Briefly leaving our shores to work at Level 41 in Sydney and returning to France, Loudeac came back to New Zealand and established Hippopotamus in 2007.

In 2015 Loudeac won the Dilmah Global High Tea Challenge in Sri Lanka, ranking first out of 22 teams from 14 countries. The resulting title of Dilmah Ambassador means that Hippopotamus is often the first in the country to receive new Dilmah products – a boon for their ever-popular high tea service.

For someone as experienced and passionate as Loudeac, he says that people are often

surprised to hear that his kitchen is quite a relaxed atmosphere. “I’m lucky to have a dedicated and passionate team working with me,” he said.

“Many of them have been working with me long enough to know my expectations and the level of quality that is expected before a dish leaves my kitchen.” He makes sure that his staff is aware of his standards and puts an emphasis on quality. “I always tell them to put themselves in the customer’s shoes – would you happily pay what we charge for what you serve?”

While slow braising is his favourite cooking technique (“I just love a nice braised beef cheek bourguignon style on celeriac puree, something close to my heart that we’ve just put on our winter menu”), his signature dish at Hippopotamus comes from the abundance of fresh seafood available in New Zealand.

His ‘Salmon Sashimi, My Way’ is a “musthave” for diners and was developed during the Dilmah Global High Tea Challenge. He’s also pleased to see the rise of foraging – “Foraging has been a tradition in European restaurants and for European chefs for decades so it’s good to see New Zealanders making the most of it now.”

At the moment, Loudeac is happy where he is, and there is change on the horizon as well.

QT Museum Wellington has a new restaurant opening early September, an Asian fusion establishment serving authentic Asian fare with a modern twist, a range of share plates and a cocktail selection. “It’ll be an alternative offering to Hippopotamus, a place to let your hair down, the next place you just have to be seen at,” explained Loudeac. “I’m very excited for it!”

In the future, Loudeac is thinking about starting his own suburban restaurant. While that would be a change from the hustle and bustle of hotel life, the one thing that won’t be changing is his attitude to food. “Food is a bit like fashion,” he said. “Trends do come back, and you can see now a return to good, honest food and simplicity.” l

th between e vines

www.anuga.com

BRIAN BICKNELL – MAHI WINES Brian Bicknell’s wine journey was written in the stars – apparently. After drinking his way around Europe in his 20s he became interested in wine and upon returning to New Zealand to study a botany degree he needed work, so he applied for a position at a wine store. The competition was fierce, so the owner took the unusual step of charting the stars of the three most likely candidates.

“Apparently when I was born my three major planets lined up in a perfect triangle, meaning I have a ‘Lucky Trine,’” Bicknell explained.

While he isn’t a believer, life was good in this case, and he got the job.

After experiencing vintages in France, Hungary and Chile, Bicknell settled in Marlborough.

The winery itself was established back in 1984 by Daniel Le Brun.

After passing through several hands it ended up in Bicknell’s, who set about “Mahi-fying it” to suit the Mahi style of winemaking in 2006, and has now completed his 11th vintage at the site.

Bicknell is nothing if not passionate about wine. “I just love the sensual side of it – it involves all the senses, from smelling the wines, the juices, the ferments, watching the vines, plunging in our hands, and obviously tasting, tasting, tasting. I also like the romance of it all – the fact that we sell fun.”

He describes himself as “an inherently scruffy person,” a personality trait which comes into its own at vintage time. “When you aren’t working you sleep, and when you’re awake it is all about

the wine, so it is total immersion, which I love,” he said. The aim of Mahi is to make wines that taste of their place. “As far as I can see this involves messing with them as little as possible,” admitted Bicknell.

He uses wild yeast fermentation processes and is a fan of the texture and complexity that they offer. “I love the idea of using the population from that particular vineyard in conjunction with the fruit to help make it more expressive of its site”.

The vineyards that Mahi predominantly work with are located at the cooler end of the Wairau Valley. As the vineyards get older, deeper roots and a slower, more consistent growth of the vine gives what Bicknell describes as “pretty special fruit”. Marlborough has a cool but long ripening period, and Bicknell prefers cooler sites with more complex soils as they retain better acidity and structure.

Mahi Wines is also passionate about sustainable projects, including programmed refrigeration and keeping water usage to a minimum.

Three of the vineyards owned or leased by Mahi are certified organic.

The wines sit on lees in barrels for 11 to 16 months and do not use protein fining, meaning the wines are suitable for vegans. For Bicknell, the true satisfaction of winemaking comes from being involved at every stage of production. “You get to choose the vineyards, grow the grapes, make the wine, bottle it, age it and then go out to some of the best restaurants in the world and talk about it.” His wife, Nicola, even designed the Mahi label.

Bicknell plans to return to Sancerre in France’s Loire Valley for the vintage this year, noting that the history associated with French wine is something which sets it apart from New Zealand. “The place I work is in the courtyard of, nearly incorporated into, a house that has been in the family for generations”.

Outside of wine, Bicknell enjoys sailing the Marlborough Sounds. “I race on Tuesday nights over spring and summer with a bunch of dodgy winery folk,” he joked. “I always have a blast”. l

TASTE THE FUTURE COLOGNE, 07.–11.10.2017

THE ONE TRADE FAIR FOR THE ENTIRE Culinary Concepts INDUSTRY. Experience fresh ideas, new sales strategies and lucrative markets - at the number 1 among the food & beverage trade fairs.

Secure admission tickets at www.anuga.com/tickets

For further information and assistance with travel and accommodation planning Robert Laing Messe Reps. & Travel 09 5219200 robert@messereps.co.nz

August/SEPTEMBER 2017

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