Hotel Magazine // December/January 2016

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THE BUSINESS OF HOTEL MANAGEMENT

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The Minibar pg 27

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Dec/Jan 2016 • Vol. 2 No. 1

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DESPITE the forecast of a small slowdown over the next couple of years, the hotel and motel industry is still bullish about its growth prospects. It has been spectacular over the past couple of years and we can’t expect it to continue at that rate, but it could perhaps only be a temporary hiatus while the world adjusts to its changing conditions. It could of course be a bonus for customers from the Pacific Rim including our own holidaymakers who don’t want to travel too far afield.

This small breather might just give many operators the chance to review their position in the market, their offerings and their marketing strategies and as has been said many times, the future focus must be on what our guests want, not what we want. Our salutary lesson right now comes from the AirBnB where the modern traveler wants to experience not only the country but also the community. Our customers want

to now be collecting value, not just points and there seems little reason to give tourists points when you’ll probably never see them again, We actually have to do something for them now.

In the meantime, it’s Christmas time and a busy season for operators around the country.

For our readers, we are targeting more staff, more news and growth of this magazine over the next 12 months along with the industry itself. It will be a great 2016 for everyone in this business.

@andazmaui

Peter Mitchell, Publisher, peter@reviewmags.com ON THE COVER: Adina Apartments Open (see page 12).

@bboutiquehotel

thenumbers The average room rate in Auckland, across 3-5 star hotel grades, currently equates to $154, up 13 percent from 2012.

In 2013, the average hotel room price in New York was US$248 (NZ$310, based on the currency rate for that year).

@cuixmalamexico

@duntonhotsprings

The US is New Zealand’s third largest international tourism market, growing at 11 percent a year. Their total spending has increased by an estimated 39 percent to almost $1 billion a year.

In March 2015, 4-star Hotel Grand Chancellor Auckland Airport was sold to Singapore-based Hind Group for a reported $23.3 million.

100% OWNED www.hotelmagazine.co.nz PUBLISHER: Peter Mitchell, peter@reviewmags.com EDITORIAL DIRECTOR:

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ISSN 2423-1193 EDITORIAL TEAM:

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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 2015.

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industrynews

COUNTRY HOTEL FOR SALE

HERITAGE FAÇADE TO BE REBUILT Christchurch’s old Excelsior Hotel that was wrecked in the earthquakes is set to be rebuilt as a modern building with a replica façade. Currently only the western façade remains propped up by shipping containers.

Canterbury Property Investments is currently in the process of buying the site with plans to demolish the last piece of the original façade and rebuild it.

The Christchurch Heritage Trust who bought the building in 2011 say they are happy with the plans of the buyers.

Previously a category one heritage listing, the Excelsior included a restaurant, bar and backpackers. The rebuild looks to cost around $10 million with plans for boutique retail and hospitality tenants.

Photo: Derek Anderson. l

CHOW BROTHERS BEHIND HOTEL FOR ROTORUA Michael and John Chow, from The Chow Group have expanded their expansive property portfolio with the addition of the Zen Building in Rotorua. The Chow brothers have confirmed that they have plans to re-purpose it into a hotel. The office building will be converted into a 150-room hotel with a 4-star rating.

With panoramic views of the city and the lake, the 10-storey building is one of the largest in Rotorua. l

North Canterbury’s Hurunui Hotel, one of the most historic pubs in New Zealand has been placed on the market for sale. The pub is most famous for having held a liquor license since July 1860, one of the longest in New Zealand.

A Category 1 Heritage-listed structure, the building has recently undergone a substantial upgrade before reopening last month.

Conditions for the original license for the ‘Hurunui Accommodation House’ included that original owner

John Hastie “keep eight beds in four bedrooms, shelter for six horses, provide stock yards for cattle, provide horses for travellers to ford the river, and also direct strangers to a safe fording place”. Including the historic Hurunui Hotel which until recently was leased, the business will benefit from promotion of the entire complex including the café, restaurant and function venue, winery, wine cave and cottage accommodation.

For more information contact Kate Mullins on 027 248 8456. l

COPTHORNE ON FIRE A fire in late October saw Auckland’s Copthorne Hotel send fumes across the city before being extinguished. The fire didn’t extend to inside the hotel and was thought to have started inside a plastic container. There were no reported injuries at the scene and a spokesperson from the Copthorne said they are investigating the cause of the fire. Currently the 187-room hotel is closed for a $50 million refurbishment and renovations are due to be completed in early 2017.

Photo: TVNZ l

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More Buyers - 3x More Website Traffic - Brokers & Offices Worldwide Kerikeri Park - Freehold Investment Kerikeri Park Motel is one of the newest accommodation properties in Kerikeri, Northland. Positioned on the main road into the township, Kerikeri Park Motel opened in 2009 with 20 rooms across 2 levels - with a separate reception/storage facility.

ref: 19326 • 4 x luxury studios • 2 x premier studios

Rooms have been built to a modern spec, with air conditioning/heat pumps. Spa baths are in all units except Executive Studios.

Rent $142,000 pa The land comprises 1.8378 hectares in freehold and the building is described as above.

Accommodation / Business 20 rooms in total (2 of which are occupied by the owners/managers) consisting of:

Further information on what is included in the sale is available in a comprehensive Information Memorandum - available on request.

• 8 x executive studios • 6 x one bedroom units

Location: Kerikeri Asking Price: $1,775,000 Broker: Michael Osborne 027 242 6881 michaelo@linkbusiness.co.nz

Hotel 81 Rooms in Prime Location Opportunity to secure a hotel bursting with potential. Located on one of the best sites in Tauranga. Profitable with plenty of options for further growth or re-development to the land and buildings.

• 90+ carparks. Qualmark Rating 3.5 • 81 rooms, majority renovated • A replacement new roof in past 2yrs. Own hot water bore. Earthquake compliance • 24 hour liquor licence & large conference rooms. Two restaurants & huge kitchen • Beautiful NZ wood used throughout & full of leather furnishings

ref: 19271 • Corner site 4,813m2. Floor area 5,420m2 • City or water views from most rooms & only minutes’ walk to shopping, rose gardens & sports fields • Possible option to become student accommodation for the proposed University Campus • Prime commercial site consented under the district plan for height development to 19 metres providing 360 degree views of Tauranga Harbour, Mount Maunganui • Reinstatement value $16,500,000 Vendor expectations reasonable for such a site.

Location: Tauranga Asking Price: $10,500,000 plus GST (if any) Broker: Nuree Allan 0274 466 987 nureea@linkbusiness.co.nz

5 Star Motel, New 30 Year Lease, $300,000+ NP Boutique apartment-motel. Winner in the 2013 and 2014 Trip Advisor Excellence Awards.

Luxury 5 star central Whanganui accommodation made up of 28 superior sized units. All units include spa baths, free wifi, and LCD TV’s with SKY. Located on Victoria Street, this motel is a leisurely stroll to the local shops, supermarkets, and surrounding restaurants. Absolutely prime location!

ref: 18261

On-site boardroom allows the operators to host a variety of functions, events and conferences. Beautifully appointed owner’s accommodation with up to six bedrooms.

This quality building has low maintenance requirements.

Excellent financial performance with a positive trend in revenue. Currently returning $300,000 p.a.

Location: Whanganui Asking Price: $1,200,000 Broker: Dave Morgan 021 471 992 davem@linkbusiness.co.nz

Awards, Recognition & Associations

Michael Osborne - LINK Northland (09) 222 0120. Nuree Allan - LINK Bay of Plenty & Waikato 0800 225 999.

Dave Morgan - LINK Wellington (04) 472 7602.

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Call us today: 0800 546 528

Visit: linkbusiness.co.nz December/January 2016

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industrynews

DISTINCTION OPENS THREE FLOORS

Dunedin’s former chief post office space is fast approaching its completion as a hotel.

Early November saw the opening of the first three floors that allowed for up to 71 guests until the rest of the building was finished.

The in-house restaurant reflects the building’s days as a post office with the name Parcels.

“The door on Water Street opens into the restaurant and is where parcels were delivered back in the day,” said Distinction Dunedin Hotel general manager Andrew Duncan.

Chief executive Duncan Fletcher said there was forty-eight staff currently working at the hotel and that number would increase up to 70 when the hotel was up and running. l

CHINESE SPEND LARGE IN QUEENSTOWN Chinese visitors are spending up large in Queenstown. Chief executive of Tourism Industry Association, Chris Roberts believes that the number of independent Chinese travelers is growing very strongly and they will be more likely to visit other regions. Recent spending estimates sourced from the Regional Economic Activity Report showed Australian visitors leading

ESPLANADE HOTEL SOLD FOR $6.1M

Devonport’s Esplanade Hotel has sold for nearly $6.2 million through Bayleys’ international division. As one of the area’s landmark buildings, the 115-yearold, 1832sqm building located opposite the Devonport ferry terminal has been purchased by a Chinese investor from Guangzhou. After undergoing a major refurbishment in 2004, the three level building is currently leased to the Esplanade boutique hotel accommodation business that comprises of 17 hotel suites and two separate tenanted restaurants. l

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tourism spending in almost every territorial authority in the country. In the year to March 2014, Australians spent $439 million in Queenstown-Lakes, totalling 27 percent of the total tourist spend. In the same period, Chinese tourists spent $150 million in Queenstown. This number has risen dramatically since 2009 when Chinese visitors spent just $16 million in Queenstown. l

industrynews

LODGE BIGGEST CHRISTCHURCH ACCOMMODATION

With 300 beds in a mix of dormitories and individual rooms, the All Stars Inn is now Christchurch’s biggest accommodation provider.

The $8 million backpacker lodge and budget hotel recently opened on Bealey Avenue, behind Speight’s Ale House and has bookings through to April next year according to general manager Phil Leslie.

“We’re incredibly excited about being able to bring visitors back to the city and help inject some life back into the region,” said Leslie. “This is arguably the most important redevelopment for the rejuvenation of tourism in the region.”

After the earthquakes, the backpacker sector

ROBERTSON STEPS DOWN

Bruce Robertson, chief executive of Hospitality NZ has announced he will be leaving Hospitality NZ at the end of the year.

“Hospitality NZ is what we are today in a large part due to Robertson’s passionate advocacy and energy,” said national president Adam Cunningham.

“We are currently working through the transition and starting a comprehensive recruitment process. It will be a significant challenge, but in the meantime, we wish Bruce every success moving forward.” l

was hit hard according to Christchurch and Canterbury Tourism chief executive Tim Hunter and that extra rooms were very important for the tourism sector to boost capacity. l

MERGER ANSWER FOR CHRISTCHURCH?

In an attempt to boost the city’s visitor numbers, Christchurch City Council is considering a merger between its tourism, economic development and events organisations into one entity.

Since the earthquakes, Christchurch has seen a drop in annual spending and visitors.

To strengthen and rebuild the city’s visitor numbers over the next decade, a merger of its tourism, economic development and event organisations including Canterbury Development Corporation (CDC),

Christchurch and Canterbury Tourism (CCT) and the council’s events team has been designed.

The new strategy hopes to regain its preearthquake share of 12 percent by 2025 after seeing it drop below nine percent, delivering an additional expenditure of $1 billion and 7000 new jobs. In order for major events, planning and completion of the stadium that was deferred to 2025 would need to be brought forward. Both organisations declined to comment on the proposal. l

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Inspired design delivered:

SHOTOVER JET CELEBRATES 50 YEARS Considered one of the pioneering companies of adventure tourism in New Zealand, the Shotover Jet has recently celebrated 50 years in business and in the last year carried over 140,000 people.

Started by brothers Harold and Alan Melhop in 1965, the business is now owned by Ngai Tahu Tourism with the boats generating record profit results.

Through the month of November the company offered various deals to celebrate the golden anniversary. l

IBIS WELLINGTON SEEKS HIGH PRICE Located on the corner of Featherston St and Panama St in Wellington’s CBD, the Ibis Wellington hotel has been listed on the market and expects a record price. Dean Humphries, national director of Colliers International Hotels, said that this is one of New Zealand’s best performing mid-market hotels and will market the 200 room, 3.5 star Qualmark-rated hotel for sale.

“We expect strong interest in this property off the back of a period of exceptional growth in the tourism sector and strong investment demand,” said Humphries.

Specialising in the design and delivery of hotel projects in New Zealand and the Pacific.

Ph: +64 377 2022 www.spacestudio.co.nz 8

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With the Wellington hotel sector performing at unprecedented levels according to Humphries, there is no better time to own a hotel, with occupancy now sitting at circa 77 percent with average room rates in excess of $150.

Recent transactions and pricing trends back the anticipated record price of the hotel including transactions of Hotel Grand Chancellor Auckland Airport, Kingsgate Hotel Wellington (now Thorndon Hotel Wellington by Rydges) and the Novotel and Ibis hotels in Ellerslie, Auckland. l

ST MORITZ FUELS MARATHON

Runners at the Air New Zealand International Queenstown marathon were fuelled and ready to go thanks to Queenstown’s Hotel St Moritz.

The guests running the 42km, 21km and 10km distances got into the spirit of the race with a number of themed treats to celebrate New Zealand’s most scenic marathon.

Runners were welcomed by a goody bag to help boost energy levels en route, with jet plane jelly sweets for sugar levels and the hotel’s homemade trail nut mix for a fast fix of energy post-race. The morning after the marathon, competitors were treated to a healthy breakfast buffet loaded with fresh fruits for muscle repair, smoothies, Greek yoghurt and a tasty Hotel St Moritz’ homemade sourdough bread. Guests were also offered ‘chill-out’ baths with ice bags or a long hot soak in the hot tub garden. l

December/January 2016

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

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

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industrynews

BREAKFREE ON CASHEL OPENS ITS DOORS Former All Seasons property that suffered in the 2011 earthquake, re-opened last month as the BreakFree on Cashel. The completion of the 263-room hotel was a $30m project involving an extensive refurbishment and structural upgrade.

Opened by Prime Minister John Key, the hotel is being operated by the Australian-base Mantra Group and marked a milestone in the city’s recovery.

It was originally the Inland Revenue’s offices but was transformed into the Hotel So by a local developer but was purchased

in 2014 by The Russell Property Group who set about transforming it.

Dalman Architecture was responsible for both the inside and outside new look and the modernization has enabled the hotel to hold its own in the city’s new streetscape.

The BreakFree is now one of the most architecturally unique hotels in the Pacific region with a standout design that not only attracts guests, but also the public for its critically important food and beverage approach.

Owner’s managing director Brett Russell said his company wanted a building that would stand out and the design with its textures and colours has lifted the property from its previous budget persona to a hotel of modern class yet still highly affordable.

Mantra operates three well known brands – Peppers, Mantra and BreakFree, now has 123 properties and over 13,000 rooms under management. l

HOTELIER IN HALL OF FAME

Hospitalitynz has admitted West Coast hotelier Margaret Grant to the industry’s Hall of Fame. Margaret (pictured with her husband Denis), retired from the Westport Motor Inn after a lifetime of service to the industry who in addition to her own business, played a leading role in association matters and has been a mentor to many. l

ANOTHER GONDOLA FOR QUEENSTOWN Unveiled in November, plans for a new $50 million gondola will connect Queenstown’s Remarkables Park to the iconic Remarkables mountain range.

The proposed gondola will be the longest in Australasia at 9.8km long and could open by the end of 2018 with consent to be lodged early 2016.

Behind the proposal is Remarkables Park Town Centre developer Porter Group Ltd, and the Leitner Poma designed gondola will comprise of 140 eightseater cabins and take a total of 27 minutes for the journey running across and alongside the Kawarau River before heading up the Rastus Burn Valley to the Remarkables ski field’s new base building. Photo: OTD. l

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RAMADA PORTFOLIO GROWTH

Management of a Northland property and new Auckland hotel has been recently taken over by international hospitality management chain Wyndham Hotel Group and will be placed under the Ramada label.

An existing 32-room property at Taipa in Doubtless bay will become the Ramada Resort Reia Taipa according to Barry Robinson, South East Asia and Pacific Rim group president and managing director.

Wyndham will also manage the new Ramada Suites in Albany, a 66-room property on Auckland’s North Shore.

A new Rotorua property, Ramada Lakeside Resort and Spa is also set to open under the management of Wyndham following an announcement made last year. The Taipa property will include deluxe and superior studios, suites and apartments on the beachfront located about 20 minutes from Kaitaia Airport.

Ramada Suites Auckland Federal Street and Ramada Suites Christchurch City have already opened earlier this year and a new Ramada in Queenstown is also planned, called Ramada Suites Queenstown Remarkables Park. With around 7760 properties in over 70 countries, Wydham brands include Travelodge, Knights Inn, Dolce Hotels and Resorts and Days Inn. The Ramada brand manages nearly 840 hotels around the world. Photo: Ramada Suites Queenstown Remarkables Park. l

QUEST FOR SOPHISTICATED APARTMENT HOTELS Since opening the first Quest property in New Zealand 15 years ago, meeting guests’ needs has been a top priority for the business.

With a projected $55 million turnover this year and growth of 10-15 percent per annum the business wants to ensure it is well positioned for the future and hopes to keep the momentum going. This has included a $10 million rebrand from Quest Serviced Apartments to Quest Apartment Hotels.

This change has been implemented across the Quest network of 157 properties in Australia, New Zealand and Fiji, and is expected to be completed early next year.

A new modernised logo, updated building signage and stylish contemporary uniforms are just some of the rebrand initiatives.

One of the key motivators for the rebrand to Quest Apartment Hotels is the influence millennial travellers are having on the accommodation sector.

By 2025, this fast-growing and increasingly influential generation is estimated to comprise 75 percent of the workforce, and millennials expect a different travel experience according to Quest.

New smart televisions and internet-based entertainment systems are standard in new

Quest properties with the hopes of futureproofing the company by accommodating the needs of these young, tech-savvy travellers.

The introduction of the word ‘hotel’ removes ambiguity, and reflects Quest’s move to a more hotel-orientated offering. The average length of guest stay is under two days, so our guests already use and see us as a hotel alternative, not exclusively as an extended-stay option.

Despite significant growth, the company remains firmly committed to the core focus of meeting the needs of the extended-stay business traveller with its unique type of apartment hotel accommodation. l

industrynews

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ADINA APARTMENT HOTEL OPENS December will see the opening of Auckland’s new Adina Apartment Hotel. Located in the CBD, the opening comes at an ideal time for Auckland’s stretched hospitality sector, with New Zealand visitor numbers surpassing the three million mark for the first time, up seven percent on last year.

Coupled with this, Colliers International’s latest New Zealand Hotel Market Snapshot shows that, despite increased demand and record-high market occupancy, Auckland hotel room supply actually went down 2.1 percent since their last update in May 2015.

The new Auckland property will offer 140 stylish and modern apartments.

Contemporary in design, the rooms are appointed with fully equipped kitchens and kitchenettes, comfortable living space and laundries in the one and two bedroom apartments, with a real focus on comfort and lifestyle, including undercover parking.

From February, the hotel will open an onsite gym and also operate a lobby bar and café, offering a range of locally sourced food and wine where guests can dine and relax. Meeting facilities will include two conference rooms, one catering to 45 people theatre style and the other a boardroom for 12.

“We recognise the fantastic opportunity that exists in Auckland with the significant growth in tourist arrivals, and Auckland’s position as an Asia-Pacific hub,” said CEO of TFE Hotels, Rachel Argaman.

“We are thrilled to be able to provide

Auckland visitors with a premium accommodation option allowing them to see the best of the city with all of the independence and amenities valued by a modern traveler.”

Adina Apartment Hotels are designed to encourage guests to live like a local, combining the best of a premium servicedhotel experience, with local apartment living.

Within easy walking distance of the city’s star attractions, the sparkling Viaduct, Wynyard Quarter and Britomart, Adina Apartment Hotel provides the perfect launch pad for visitors wanting to explore all that Auckland has to offer.

“The modern traveler wants a hotel that facilitates their experience of the wider city, in a way that an Auckland local would,” said Argaman.

“Adina’s spacious apartment-style living, with the added benefit of hotel services definitely ticks that box and is perfect for business travellers, families and longer stays.”

The Adina Apartment Hotel Auckland opening will come as welcome news to the council whose Auckland Visitor Plan 2021 outlines a six-year growth plan that will require up to 3,400 new hotel rooms introduced over that period to hit their ambitious growth targets.

Adina Apartment Hotel Auckland joins the TFE Hotels’ company portfolio of over 70 hotels across Australia, New Zealand and Europe. l

TEXT THE FRONT DESK T E C H W AT C H

NEW DISPLAYS FOR ACCOR Samsung Electronics Co., Ltd has announced a partnership deal with AccorHotels Group to provide its displays to locations in 92 countries.

The deal will include guest rooms, lobbies, bars and restaurants. “AccorHotels is committed to offering all of our guests – whether they stay with us for business or leisure – a hotel experience that meets their expectations and needs, particularly when it comes to technology and connectivity,” said Vivek Badrinath, deputy CEO, AccorHotels.

Additionally, the partnership brings with it the implementation of new cloud-based wireless printing solutions and video-on-demand services.

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With the recent launch of the Marriot’s text service, hotels are becoming increasingly aware of the power mobile services have to offer.

Over 85 percent of hotel customers are carrying a smartphone when they travel, making texting the most convenient point of contact with hotel services.

“Texting for hotel service is a brilliant idea whose time has come. Today’s customer has a very simple mantra for businesses they deal with: I want what I want, when I want it, how I want it, and I want it now. In our age of instant gratification, reducing the response time from wish to fulfilment is key,” said Professor Chekitan Dev, author, Hospitality Branding.

“Not having to download an app saves a step and time, and anything that saves time will win in the marketplace. Plus, this saves voice message errors, wait time and allows for a text trail.”

Businesses like Zingle and Mosio have thrived from the boost in mobile use, developing text solutions targeted at a range of industries.

Ford Blakley, CEO, Zingle said hotels have struggled to keep customer satisfaction up, but with the service, they have been able to treat customers personally at a speed they expect, allowing the business to continue running smoothly.

SONIFI PARTNERS WITH BOSTON HOTEL The Historic Boston Park Plaza Hotel has struck a $100 million deal with Sonifi to feature its technology throughout 1059 guest rooms.

Rooms will be equipped with new Smart TVs powered by Sonifi’s Stay1000 platform which will allow the hotel to offer new viewing experiences and better content management.

BEST WESTERN DIRECTOR MOVES TO AVENUE9 UK based hospitality IT provider, Avenue9, has appointed Richard Pemberton as its IT director and hospitality consultant.

Pemberton previously worked as the ICT director for Best Western Hotels and brings with him 25 years of experience.

“His ICT leadership and strategic approach has delivered highly effective ICT solutions, resulting in new business practices and processes for maximising hotel business potential and profitability,” said Kevin Edwards, managing director, Avenue9.

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THE DEVELOPER’S HOTELIER With 50 years of knowledge, experience and demonstrated success in both hotel design and operation, TFE Hotels offer full in-house development capability making us the preferred hotel management company to partner with.

We think like an owner, providing key benefits and optimal returns through true end to end development solutions, offering in house planners, designers, project managers, architectural advice and a full technical services model.

TFE Hotels add value at every stage, with optimised hotel management and flexible operating solutions. We are a true owners’ operator.

Contact our Development Team today: P: +61 2 8705 8438 E: michael.herman@tfehotels.com E: andrew.dunn@tfehotels.com development.TFEhotels.com

ADINA APARTMENT HOTEL AUCKLAND, BRITOMART NOW OPEN

VIBE HOTEL NORTH SYDNEY, NORTHPOINT OPENING 2017 VIBE HOTEL CANBERRA AIRPORT NOW OPEN

December/January 2016

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LANGHAM, LONDON UNVEILS REGENT WING

To mark the anniversary of its opening as Europe’s first Grand Hotel in 1865, The Langham, London premiers The Regent Wing with over 40 renovated guestrooms and suites, designed

by Richmond International. The Regent Wing marks the first phase of renovations taking place at the hotel in its 150th year, preceding the launch of The Langham Club Lounge and The Sterling Suite.

Aimed at guests who prefer the feeling of a private residence, The Regent Wing overlooks Langham Place and benefits from a private entrance at the top of Regent Street and direct access to the hotel’s Chuan Spa. “The new wing marks the first phase of our renovation, the largest since our re-launch in 2009. It captures the essence of the hotel’s history and its projected future,” said Duncan Palmer, managing director of The Langham, London.

Celebrating its 150th anniversary in 2015, The Langham, London was opened in 1865. After an extensive transformation, The Langham has exquisitely appointed guestrooms and suites, classically styled and evoking a warm residential feel with renowned service that bears the hallmarks of the hotel’s rich heritage that spans three centuries. l

BURBERRY AT CLARIDGE’S

Each year legendary Mayfair hotel invites one global fashion brand to design an extravagant Christmas tree to light up its pristine art deco lobby. This year, fellow iconic British brand, Burberry came on board.

Christopher Bailey, Burberry’s chief creative and chief executive officer, dreamed up a giant mirrored, metallic umbrella tree to play on its longstanding association with the changeable British weather. Bouncing light around the lobby, the tree features 100 gold and silver interlocking umbrellas.

Motion reactive lights (a total of 77,000) follow guests as they descend the staircase and give the illusion of raindrops falling down the tree. l

STRANGE GUEST BEHAVIOURS In a new article on Reddit, hotel workers have revealed the strangest things they’ve seen on the job. The stories varied from a guest taking refuge on the gym treadmill in the middle of the night to sleep as she had fought with her husband, to a woman complaining the water in the toilet was full of bubbles (however by the time she reached the lobby with a sample in a wine glass, the bubbles were gone), and even hotel staff finding a porcupine roaming the lobby one morning. l

SWEDISH HOTELS BAN BACON

After the owner of one of Scandinavia’s biggest chains succumbed to his environmental campaigner wife, sausages and bacon have been taken off the menu. “This is a new breakfast concept for our Comfort hotels,”

said Petter Stordalen, billionaire owner of the Nordic Choice Hotel Group. “The focus on sustainability permeates what we do in Nordic Choice.”

The new green, healthy menu has been a collaborative effort with Dr Gunhild Stordalen’s EAT Food Forum, offering plantbased alternatives to the greasy breakfasts regularly served up to business travellers. As well as the removal of sausages and bacon, cheese and cereals that contain palm oil among their ingredients have also been stripped from the menu to reduce the destruction of rainforests. l

VERSAILLES TO GET A HOTEL The Palace of Versailles on the outskirts of Paris has fallen on hard times despite having more than seven millions visitors annually. The Government has cut its funding and it is to cover the shortfall by running a hotel in one of the three 17th century mansions near the main building. A spokesman claimed there would be no other hotel in the world like this one. l

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CARTOCAN’S ECO-FRIENDLY PACKAGING

Presented by Ennstal Milch at Anuga FoodTec 2015, Cartocan is an innovative and eco-friendly packaging solution that also provides long-shelf life. All wood fibres used in the production process come from sustainable-farmed forests.

Thanks to the use of 50 percent renewable raw materials, the process itself requires less energy and releases fewer greenhouse emissions than those involved in the production of primary aluminium.

A consumer survey has also found that, compared to other existing alternatives, Cartocan proved to be easier to dispose of. Appealing to young health-conscious people, it has been associated with different kinds of drinks, especially iced coffee, chocolate and tea, as well as energy drinks and juice. Ideal for exclusive value-added products, the innovation comes in several packaging options depending on format (150 or 250 ml) and delivery units. Ennstal Milch’s team offers consultancy services through the whole development process. l

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PEEK INTO DUBAI’S LUXURY HOTEL

A tour of the royal suite at Dubai’s Burj Al Arab hotel has been made available online.

The hotel, known for its distinctive sail design and lavish interiors, partnered with Google to provide videos and a 3-D online tour of its lobby, suite, helipad, bar, spa and restaurants.

The two-story royal suite depicted in the tour includes a marble staircase with a cheetah-print carpet, a rotating canopy bed, all in bright reds and yellows, and much more. l

SYDNEY’S FIRST FLOATING HOTEL

Travellers will now be able to book a night in a purpose-built, pop-up floating hotel room in Sydney’s harbor, valued at NZ$39,208.

The pop-up hotel room, dubbed The Spontaneity Suite, is a joint venture between HotelTonight, a hotel-booking app recently launched in New Zealand, and Ovolo Hotels, who are fully servicing the suite. The suite is made up of two shipping containers and will be Sydney’s first floating hotel, accessible only by boat.

The bedroom has floor-to-ceiling views of Sydney harbour. As well as offering a rooftop terrace and jacuzzi from which to drink in spectacular views of the harbour.

HotelTonight Regional Director for Asia Pacific, Stefan Cordiner, said the brand came up with the idea of creating a roaming boutique-style suite to “satisfy Australians’ sense of adventure for exploring their own backyard.”

The Spontaneity Suite made its debut in Victoria’s Yarra Valley in August, from which guests enjoyed sweeping panoramas of the surrounding vineyards. l

FAWLTY TOWERS TO BE DEMOLISHED The Gleneagles Hotel, which inspired the BBC Fawlty Towers series will soon be turned into 32 retirement flats.

Actor John Cleese called the former owner of the hotel, Donald Sinclair, the most marvelously rude man he has ever met. The creation of Basil Fawlty was based upon him. After a long-running debate about its future, The Gleneagles Hotel will be demolished following a decision from council planners earlier last month. l

AUSSIES WANT ALL ROOMS REGISTERED

The Australian tourist industry is asking the Government to act against non-compliant accommodation providers because they are threatening industry jobs and putting guest safety at risk. The legislation being sought would require the registration of rooms that were let on a commercial short-term basis, a rapidly expanding area because of easily accessible channels such as Airbnb that now has over 35,000 rooms available in Australia. l

MEDITATION PODS IN US Four hotels in the US have now included Somadome’s in their spas. A cocoon-like pod the domes physically envelop individuals, and are promoted as relieving stress through LED colour therapy, meditation and energy healing. Guests are able to book 20 minute sessions for around US$60. l

5-STAR PULLMAN Accorhotels has teamed with an Australian developer to put a 5-star Pullman hotel into the new $388m integrated resort development at Trinity Point in Port Macquarie. The waterfront development is expected to open up new domestic and international travel deals with its 300 seat function centre and 200 seat restaurant along with hotel rooms and a range of serviced apartments. Construction will start in 2016. l

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BARTECH Bartech have changed minibar operations by automating lock and unlock, cooling and charging.

With over 25 years of experience and hundreds of thousands rooms installed worldwide, Brantas also has standard manual minibars on offer. Speak to Brantas as to how they can assist with you your minibar.

For more information contact 09 966 7662, email info@brantasinternational.com.

HANDY AS Impress clients and guests with the new range of Fumble Free function plates and coffee caddies from Handy As Ltd. Stop people hovering over food tables and allow them to hold food and beverage in one hand, while still having one hand free to eat and greet.

Handy As Ltd is a 100 percent New Zealand owned and operated family business, striving to deliver Kiwi style solutions.

For more information contact Handy As Ltd on 09 436 1103, email admin@handyas.co.nz.

BRANDED BATHROBES Reinforce the identity of hotels with branded every day and luxury items, including bathrobes.

Indulge guests to a bespoke experience and personalise hotels or hospitality settings by adding a logo to the range of different colours and styles. Each logo can be presented to best suit different requirements.

For more information contact Space Studio on 64 9 377 2022, email shayna@ spacestudio.co.nz .

IC T2 BRASS TABLE LAMP The IC T2 brass table lamp has been designed by Michael Anastassiades for Flos.

The IC collection explores balance and is a series of lights including table lights, wall lights, ceiling pendants and ceiling mounted lights, which take as their basic form a sphere that is perfectly balanced on the edge of a rod.

For more information, contact ECC Limited on 09 373 1734 or 09 379 9680.

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ASHLEY & CO Taking a fresh look at product design to reflect its status as a modern day scent company, New Zealand home fragrance innovators Ashley & Co have unveiled new packaging. The new designs elevate the brand’s timeless aesthetic by pairing back the overall look and focusing on the details. The new packaging relies on a gritty tactile finish with pressed graphics, clearer product identification and the introduction of scent icons. New functionality in the form of a rigid box liner for all glass products has added durability and safe shipping for extra care and protection. Home Perfume bottles are now produced in amber glass, complemented by black diffuser reeds and a non-slip silicon sleeve. The redesign inspiration came from a desire to present a more cohesive product range capturing the essence of Ashley & Co, recognising it as an original lifestyle brand.

“The new packaging is partly an evolution but also comes at a very exciting time for us at Ashley & Co. We believe it now resembles who we are and the way we do things, and we couldn’t be happier with the results,” Jackie Ashley, Ashley & Co founder said.

For more information please contact Briony Whyte 09 913 3159, 021 791 819 or email sales@ashleyandco.co.nz.

industrynews

ELEVEN AUSTRALIA Eleven Australia have released their latest product, Moisture Lotion Hand & Body Cream.

Launched last month, just in time for summer, the hand and body cream is a moisturising blend of aloe and organic cucumber to hydrate normal to dry skin. Eleven Australia products have PETA approval, recyclable packaging and paraben free formulas.

For more information, contact info@crewdistributors.co.nz.

MASON SOFA Designed and manufactured in New Zealand by Forma, the Mason sofa is a take on the popular mid-century design. Equally at home, in a commercial or residential situation, the clean lines and buttoning detail portray simplicity and sophistication in a sofa that is 100 percent New Zealand made.

For more information contact Scott Cooper on 09 368 7694, email scott@forma.co.nz.

SOUTH PACIFIC SOAP CO Infused with the potent anti-oxidising, anti-inflammatory, and hydrating properties of pure organic coconut oil, South Pacific Soap Company products represent the best in locally made botanical hair and body care.

Making soap since 1956, South Pacific Soap Company uses one of nature’s true super botanicals, pure organic, coconut oil to enrich its already world famous formulations and ensure that guests all across the Pacific can appreciate quality hair and body care when staying in hotels. Gently fragranced with a combination of coconut and vanilla, the range includes five tubes, two soaps, a bath bag infusion and the standard boxed items to cover all guests’ needs.

For pricing, contact your local Health Pak distributor or phone 09 579 6268, email sales@healthpak.co.nz.

HIDEAWAY BINS Clean, green and hidden, a Hideaway Bin recycling station is designed to suit a commercial environment. High-grade steel framework, and powder coated for durability, bin runners over-extend for easy removal of buckets and hold up to 52kgs of weight. Single or double bucket configurations are available in a variety of sizes.

For more information contact Jamie Bertelsen on 09 426 7456.

FLORENCE WEIR Florence Weir ceramics include simple, classic design storage pots, vases, bowls and plates.

Florence Kowhai Cunningham Weir, 1899–1979, was a Bauhaus trained New Zealand interior architect and a pioneer of Modernist homewares.

For more information, contact florenceweirdesign@gmail.com.

MR BIGGLESWORTHY Modernist chairs at Mr Bigglesworthy include the Verner Panton Relaxer rocking chairs. With one sweeping curve, Verner Panton presents another timeless classic in Pop Era furniture. Panton’s goal was to create a playful interpretation of grandpa’s rocking chair, something organic and never with four legs. The 1974 Relaxer rocking chair is a highly coveted international design and an iconic offering from one of the most influential designers of the 1960s. Mr Bigglesworthy are purveyors of high end modernist furniture, objects and art, sourcing and skillfully curating original and iconic designs from New Zealand, the UK, Europe and America. Each piece is meticulously restored by hand, a process from the company’s studio. The distinct Mr Bigglesworthy style is further refined through the selection of upholstery fabrics, which respect the era, while giving a nod to contemporary design. Throughout years of sourcing, traveling and collaborating with leading local and international auction houses, Mr Bigglesworthy have become experts in their field. The Ponsonby gallery showcases a wealth of knowledge of the modernist movement, and some of the period’s most iconic and memorable designs.

For more information please contact Emma Eagle 021 1095 208 emma@mrbigglesworthy.co.nz.

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CHECK-IN

RYDGES W E L L I N GTO N

Celebrating an exceptional year, The Rydges Wellington has not only announced the signing of the Rydges Wellington Airport Hotel and acquiring the Museum Art Hotel but has also won several awards.

The hotel, under Rydges Hotels & Resorts that comprises 35 percent of Australian entertainment, hospitality and leisure operator Amalgamated Holdings Limited (AHL), recently won best hotel at the World Travel Awards, and its restaurant Portlander was voted New Zealand’s best at the Hospitality New Zealand Awards.

AHL group PR and promotions manager Stephen Howard credits this success to the team working hard. Howard said the attraction of acquiring the Museum Art Hotel is that it fits the brand of Amalgamated, which will be rebranded under the new designer brand QT following completion of the property’s refurbishment. After announcing it had bought the 163 room hotel in Wellington, AHL completed the sale in early August. The purchase price was NZ $28.5 million. Developed by well known Wellington identity and former owner Chris Parkin, the hotel will be rebranded to QT Museum Wellington. Plans to refurbish and rebrand the hotel will be complete by the first quarter of 2016.The brand is a good fit with the hotel’s character because QT focuses on art, design, architecture, music, entertainment and fashion, Howard said.

“We very much admire what Chris has created with the Museum Art Hotel and believe it will be a great fit with our QT brand. We are also excited that Chris has agreed to continue his association with the hotel as an ambassador,” AHL group managing director David Seargeant said.

Parkin will still be involved in the hotel and will continue to curate the art collection alongside QT’s art curator Amanda Love.

“This sale to QT Hotels leaves me deeply satisfied. Ironically, much of the inspiration for our recent renovation program came from the Sydney QT Hotel, a design triumph. So, after 22 years of building the Museum Art Hotel brand, I took their offer as a signal that it was the right time to move on. In my opinion QT Hotels is the only brand in Australasia fully compatible with the spirit of the Museum Art Hotel. I’m confident they can transition the brand without losing the magic and over time create something even greater. I look forward to continuing to assist them in a non-executive capacity, particularly with the curation of our art collection. I also look forward to having more time to devote to the betterment of arts and culture in Wellington,” Parkin said.

Rydges also announced in November that it had won the management contract for a new airport hotel to be developed at Wellington Airport. This will be the fourth airport hotel in the Rydges portfolio and cements the group as one of the leading airport hotel operators in Australasia.

“Amalgamated Holdings Limited owns three other airport hotels so is experienced in this type of operation, and we also have an existing presence in Wellington,” Howard said.

The on-airport hotel, which will have a four star rating, 134 beds and include a restaurant, bar and conference facilities, has been given the green light to go ahead with construction for the development set for late 2016.

“We’re delighted to be appointed to manage the new Wellington Airport Hotel. The hotel’s development is testimony to both Rydges and Wellington Airport’s commitment to strengthening Wellington as a key New Zealand tourism destination,” AHL group managing director

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LEFT: Executive assistant manager Chad Johnston, national director of sales and marketing Danelle Ayers, general manager Simon White, and Portlander operations manager Antonio Abbate at the 2015 World Travel Awards.

BELOW: Matthew Burke, Tim McClay-Talivai and Fabio Busalacchi from Wellington’s Portlander Bar & Grill.

David Seargeant said. The hotel will be built on the northern end of the terminal and will be one of the few integrated airport hotels in the world and the only one in New Zealand. The hotel is currently scheduled to open in late 2017.

“We expect the airport hotel to be hugely popular especially for international tourists, business travellers and locals. Our international market has had exceptional growth over the last few years and is currently up by 18 percent. With most of Wellington’s international flights operating in the early hours of the day, booking a room right next to international departures and getting a good night’s rest will be an extremely convenient option,” Wellington Airport’s chief executive Steve Sanderson said. Rydges Wellington recently won the accolade of Best Leading Hotel for the New Zealand region at the 2015 World Travel Awards presented at a gala dinner in Hong Kong.

“This truly demonstrates Rydges commitment and understanding of the Wellington hotel market,” Howard said. After its introduction 22 years ago, the awards celebrate the best in the international travel industry. It is known for recognising excellence and groundbreaking ideas. Last year the award was won by Queenstown’s Hilton Hotel & Resort. Wellington was one of eight nominees for the award this year which was decided by public vote online. Rydges Wellington general manager Simon White said his dynamic team is making their mark on the industry due to running the hotel like it’s their own. “The award puts a gold stamp of quality on Rydges. Our guests will know that they’re ensured consistent top service,” White said. White attributes success to the training and development of “extraordinary people with the X-factor.” It’s a fit with the Rydges culture which gives them the edge, he said.

“Typically our people haven’t come from a traditional hotel background.

Our restaurant manager came from a high-end clothing store. Our executive assistant manager was a builder. Yet collectively their broad skill set and life experience make all the difference relating with our guests,” White said.

Additionally, Portlander Bar & Grill, the steakhouse inside Rydges Wellington was voted New Zealand’s best after winning the Best Restaurant category in the Hospitality New Zealand Awards for Excellence. Operations Manager Antonio Abbate attributes listening, learning and evolving as the key to winning. “There are no shortcuts, only passion and perseverance,” Abbate said.

Taking care of the locals ‘old school hospitality style’ has led to the Featherston Street business dominating the steakhouse niche locally since its inception in 2012. Operational innovations include developing a free coffee and burger ordering app and involving locals in the compilation and development of the wine list. Hospitality New Zealand chief executive Bruce Robertson said they rightly deserve to be recognised as the best in their class.

It is the first time Portlander has won the national award.

The recent accolades are a testament to an ever-expanding list for the multiple award winning hotel. Over the last four years since opening, Rydges Wellington has won eight Hospitality New Zealand awards in the categories of Excellence in Marketing, Best Accommodation, Best Restaurant and Supreme Award. Looking ahead, AHL will open Rydges hotels in Fortitude Valley in Brisbane and plans to open QT’s in Bondi, Melbourne and Queenstown. l

Impression of the new airport hotel design to be developed at Wellington Airport.

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NEW ZEALAND MADE Hotel talks to companies proud to offer New Zealand made products and services.

CLEANING AND SAFETY GO HAND IN HAND For three generations, Browns Brushware have manufactured and supplied the food and hospitality industry in New Zealand with colour coded brushes and mops.

The nationwide cleaning distributor produces colour zone signage, which minimises bio security risks and helps avoid cross contamination between departments. Through colour coding equipment such as brushes, brooms, mops, buckets and wipes, cleaning zones can

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be established, and the type of equipment to use in different locations can be more easily managed.

Equipment used in kitchen and food prep areas can be defined from cleaning equipment used in high risk areas such as toilets, back of house and washrooms. The Hygiene range of colour coded cleaning hardware, which is manufactured from virgin plastic granule, meet the rigours of commercial use, as do food safe colourants.

When equipment is issued into the working environment, Browns recommend a supply chain induction document which reduces the risk of failure under use. The document has a replacement date set at the outset to ensure functionality and integrity of the product.

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

CLEAN, GREEN AND HIDDEN Establishing efficient and workable recycling practices to reduce excess waste in the commercial sector has seen huge growth over the past few years and come under great scrutiny.

However, this drive to become more eco-friendly hasn’t always been seen as having a great design aesthetic, until the introduction of Hideaway Bins wide range of innovative storage solutions that can keep rooms clear and bins out of sight.

Designed and made in New

Zealand with quality materials, Hideaway Bins ensures the units withstand the challenges in commercial environments, the framework is made from high-grade steel for strength and durability.

The high quality runners can hold upwards of 40kgs and the bin can be easily removed thanks to the runners’ ability to over-extend.

Made with food grade polypropylene, the buckets come complete with a liner holder designed to keep the liner in

industrynews place. In an effort to keep the bins hygienic the Soft Close and Deluxe ranges feature a friction-fitted lid that is powder-coated with Clinikill to fight harmful bacteria, yeast and fungi. Should space be limited, the company also offers large two bin solutions with double bin options.

Ergonomical and functional the

bins are designed to be mounted at bench height and pull out towards the user. Hideaway Bins are distributed throughout New Zealand through national distribution partners Hettich and Hafele. For more information contact info@hideawaybins.co.nz. l

SPLASHING OUT ON SHOWER CURTAINS For 25 years, Splash-Out! Shower and Bath Curtains has been under the directive of Catherine David Designs for the past few years, putting all of its products at the cutting edge of product design while still being manufactured in New Zealand.

By keeping a New Zealand focus, the company is able to offer clients a very flexible and quick turn-around range of products exclusively tailor-made to suit requirements. This has resulted in the company become on of the country’s largest shower curtain manufacturing businesses catering to both the domestic and commercial markets.

Splash-Out Shower and Bath Curtains are custom made in either plastic (glass clear or frosted) or

shower proof polyester in a range of colours. Polyester curtains come standard with lead-weighted hems and quality nickel-plated non-rust eyelets. The company now supplies top market hotels and apartments both nationally and internationally including Thistle Hotels, UK and many local apartment and hotel projects. Wet area bathrooms are also no problem for the company with Splash-Out supplying both tracks and curtains for wet area and accessible showers according to NZS 4121 2001.

Splash-Out! specialises in commercial and domestic jobs with a turnaround time of 5-10 working days. For more information contact 09 523 1199 or by email info@ splashcurtains.co.nz. l

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LIGHT BEERS WINNING SALES NEW Zealand drinkers are expected to bolster light and low alcohol beer sales over the next 12 months as changing habits look to alter the market.

Already this segment has moved from one per cent of the market to five per cent this year and is heading upwards to the Australian mark of 24% of total beer sales across the ditch. The breweries here say that it is now the fastest growing segment behind craft beer and has given fresh appeal following the improved techniques that have given a taste profile little different from full strength products.

Bars are reporting strong sales in the light beer category that runs between 0 and 3.4abv with sales under 2.5% doubling in the past 12 months while standard beer sales had continued to decrease. l

NEW PATISSERIE COMPETITION Plans are underway for what looks to be a spectacular Foodservice Australia show taking place in Sydney in 2016 that will include a new patisserie competition and a cutting edge Foodservice Conference right on the show floor.

Australia’s pastry and chocolate queen, Kirsten Tibballs will organise the patisserie competition.

Tibballs from Savour Australia Chocolate and Patisserie School said she is thrilled to present a live competition, ‘Savour Patissier of the Year’, featuring top judges from Australia and overseas.

The new one-day restaurant conference will give hospitality operators the chance to hear from industry experts and successful operators.

Additional features are the prestigious Unilever Food Solutions Chef of the Year contest, the Restaurant and Bar Theatre, Café School, Gluten Free World, the Regional Producers Pavilion and Australia’s Best Pie. l

COCA-COLA BOTTLE TURNS 100 It all started in 1915, with a brief calling for a design so distinctive that it could be recognised by touch alone (‘in the dark’) and so unique that it could be identified when shattered on the ground.

Different companies throughout the US accepted the challenge, later won by the Root Glass Company team with their cocoa bean-inspired design.

With hindsight, we can say it

was destined to last.

Patented that same year, the iconic Coca-Cola’s bottle now celebrates its 100th birthday; its classic shape made it through the last century without undergoing any change. A global pop culture icon and notorious muse to legendary artists such as Andy Warhol, the Contour bottle was loved by Marilyn Monroe and Elvis Presley, and appeared several

times on-screen.

“While the brand has changed and evolved over the years, this enduring design icon has remained at the centre of the brand’s visual identity. Here in New Zealand, we’re delighted to celebrate the actual 100th birthday of the Contour bottle and look

forward to the next hundred years ahead,” said Delina Shields, marketing manager NZ, CocaCola Group. l

No fuss

Mussels & Clams No hidden cost

• Less labour • Less waste • Easier food safety • Easier quality control • 12 month chilled shelf life – no additives Congratulations to all the restaurants nationwide which have been awarded the 2016 Beef and Lamb Excellence Award; a prestigious award given only to restaurants serving beef and lamb cuisine of the highest standard.

nzexcellenceawards.co.nz For more recipe ideas visit

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www.omegaseafood.com

food & beveragenews

100% EDIBLE VERRINES Do Eat have created edible verrines.

Made from a recipe of water and potato starch, the substance is then treated with a natural coating.

The Do Eat verrine is a quality and eco-friendly alternative to classic or disposable dishes. They are 100% biodegradable and completely neutral in taste. l

KINDERSEKT CHILDREN PARTY DRINK Vitapress Ltd has produced the world’s first children foiled party drinks. The drink features funny figures on the packaging and is targeted at children across the world market. The party drinks come in a series of variety including white grape, apple and strawberry. The export market at the moment comprises of 24 countries across three continents. l

SOUTHERN EXPANSION

Southern Hospitality continues its expansion campaign with the opening this month of a new branch showroom in Christchurch. The new branch is at 322 Manchester Street in the city. l

PROWEIN COMES UP IN MARCH

KIWI WINES IN US TOP 100

THE world’s largest wine show, Prowein, is scheduled for March 13-15 in Dusseldorf with over 6000 exhibitors from 50 countries taking part.

In additions to a huge range of wine, the show offers extensive tasting sessions, features on packaging and design and numerous lectures on markets and trends. l

Having reviewed close to 9,000 wines this year, American critic James Suckling included four Kiwi wines in his top 100 list, led by an extraordinary 2010 Brunello di Montalcino from Tuscany.

Martinborough’s Ata Rangi vineyard was rated number five for its 2013 Pinot noir, whilst Neudorf Nelson Moutere Chardonnay 2014 made the list at number 11, Te Mata Hawke’s Bay Coleraine 2013 at number 48 and Trinity Hill Hawke’s Bay Homage Syrah 2013 at number 69. l

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DRINK-DRIVE LIMIT NOT A PROBLEM

WINERY ON THE MARKET

After the drink-drive limit was lowered in a law change last year, many restaurants and bars have been hit hard, especially those in Tauranga said Dean Teddy, Hospitality NZ BOP representative.

HospitalityNZ has launched a new campaign to prevent consumers being put off by having a social drink after work. A guide to how much consumers can drink without worrying about being over the limit has been launched based on research from ESR. ‘Know your limit’ is a rule of thumb guide for men and women that allows for three standard drinks over two hours for men and two standard drinks over two hours for women.

“We are certainly not advising people that it’s okay to drink and drive but it is okay to get out and enjoy a couple of drinks responsibly, preferably over a meal,” said Teddy. l

Located in Matakana, north of Auckland, Mahurangi River Winery has been put on the market. The award-winning winery and vineyard, encompassing almost 20 hectares including 4.7 hectares planted in vines, sits on the Matakana Wine Trail, a favourite leisure destination amongst Kiwis and Aucklanders in particular.

Over the past years, it has

LAMBERT WINS THREE IN A ROW For the third year in a row, New York-based New Zealand chef Matt Lambert has been named Best Ora King Ambassador International.

Lambert founded Michelin starred restaurant The Musket Room in New York in 2013.

Best Ora King Ambassador for New Zealand went to South Africanborn Nick Honeyman from Auckland.

Auckland’s Thomas Barta from Harbourside Ocean Bar and Grill took out the New Zealand award for Best Ora King Dish, alongside Elijah Holland from Sydney winning the Best International award. l

BAYLY MAKES ‘SANDWISH’ COME TRUE Acclaimed New Zealand chef and ambassador Ben Bayly has featured in a new campaign by global brand Jarlsberg. The ‘Make a Sandwish’ highlights the versatility of Jarlsberg as both a cooking and entertainment cheese by challenging consumers to suggest a dish that should be made into a sandwich with the best recipes being turned into real sandwiches on the campaign site.

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“Ben was selected to front the campaign because of his creativity and ability to turn the ordinary meal into an extraordinary dish,” said managing director of Vittoria food and beverage, Rolando Schirato. Bayly created three separate dishes for the campaign where he turned gaspacio soup, mac and cheese and a wedding cake into sandwiches, all using Jarlsberg cheese. l

built a strong reputation for its handcrafted wines, with all the vineyard equipment provided in the sale and an existing network of clientele, the new owner will just need to step in and keep the business going.

Besides selling wine, the premises also offers a restaurant suitable for weddings and other functions, featuring views across the surrounding countryside. l

WANAKA TO HOST FRENCH RESTAURANT

Chef Nick Honeyman is bringing his restaurant Le Petit Leon to Wanaka in January for four nights only.

South African born Nick is a co-owner of Le Petit Leon, an eatery found in the small village of St Leon sur Vezere in Dordogne, which opens for only nine weeks every summer. “It’s high energy and simple food using the best ingredients and it is this experience and flavour I will bring to Wanaka.”

Honeyman said that he is thrilled to have the opportunity to be based in the heart of Central Otago and to make the most of the region’s summer produce.

Dinner will be a four-course degustation that can be enjoyed with four matched Central Otago wines or with drinks available by the glass. l

food & beveragenews

GOLD MEDALS FOR SUSTAINABLE WINERIES

NZ’S BEST MILKSHAKE REGISTRATION OPEN Anchor is on a mission to find New Zealand’s best milkshake. Food service outlets are able to register for the annual competition at www. bestmilkshake.co.nz.

The quintessential summertime campaign will be supported with in store POS, advertising, social and digital activity. Four regional winners will be chosen by popular vote and a celebrity judge will judge a national winner against strict milkshake-y criteria. There is thousands of dollars worth of Anchor product up for grabs for establishments. l

The winners of this year’s Air NZ Wine Awards, one of the country’s most coveted wine competitions, have been announced. In addition to 84 gold medals, 220 silver medals and 551 bronze medals were awarded across 16 different categories.

A record 99.7 percent of all 1,407 wines entered into the competition have been sustainably produced, showing that sustainability continues to be a priority for New Zealand’s top wine growers.

Marlborough led the way in the gold medal count with 55 wines, followed at a distance by Hawke’s Bay (19) and Central Otago (11). Pinot noir was the star performer with 18 gold’s, but judges were also impressed by other categories, especially the quality of Hawke’s Bay Syrah.l

MARS BEST WORKPLACE

Mars NZ has been named NZ’s best workplace.

Mars, which has won the category for Best Medium-Large Workplace seven times since 2007, beat almost 200 organisations to receive this year’s top award in New Zealand’s longest running and largest measure of employee engagement.

“Mars NZ has been a leading light for organisations looking to improve performance through engaged people for many years now,” said Leighton Abbot, senior consultant, IBM Smarter Workforce. This year over 30,000 employees from 193 NZ organisations representing private and public sectors participated in the survey. l

CHRISTMAS AT SWEAT SHOP BREW KITCHEN A special edition ‘Franklin Road Christmas Ale’ has been launched by Auckland bar Sweat Shop Brew Kitchen just in time for Christmas.

Attracting Aucklanders right across the city, the Franklin Road Christmas Lights’ magical display inspired head brewer Rory Main to create something special.

The ale is made with three different types of malted barley, one variety of hops, ale yeast, cinnamon, ginger, nutmeg and allspice. The brew takes one week to ferment and is then conditioned at a low temperature for three weeks to let the flavours infuse and develop. The seasonal beverage is on tap until it runs out. l

ATTFIELD NZ COCKTAIL CHAMPION

Eight of the country’s best bartenders battled it out at the New Zealand event for the Angostura Global Cocktail Challenge. Cameron Attfield from Auckland’s Gin Room has taken out the champion title winning a $2,500 cash prize and a ticket to Trinidad & Tobago in February to compete in the world final for the first prize of US$10,000 and a two year long contract as the global Angostura brand ambassador.

Attfield had to create two cocktails in seven minutes, a freestyle cocktail and a rum cocktail both including Angostura Aromatic Bitters. Second place winner was Riki Carter of the Matterhorn in Wellington and third place went to Chris Litten of the Hummingbird in Wellington.

Bho Patel, national marketing manager at Federal Merchants said that this year the calibre of the cocktails were phenomenal. l

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NEIL BRAZIER

the sugar club

D

espite working 53 levels French but produced my first dish that I could “Sous-vide has seen a massive surge lately above the ground at the safely say was my own. It was a rack of lamb despite having been developed in the mid-1970s top of the SkyTower with some vegetables and no doubt some mashed by chef Georges Pralus. Changing the way food in Peter Gordon’s potato, but I did it, and I don’t recall any being can be prepared, changing the flavours, working restaurant The Sugar sent back.” smarter not harder and becoming more confident Club, head chef Neil “Probably nothing special in comparison to is the way that dishes today are evolving. Flavours Brazier is extremely what I can do now, but it was a moment when have been put together recently that despite down to earth and has I definitely grew some confidence and belief in looking like a disaster on paper, come together developed some ground-breaking dishes that what I was doing was on the right track.” like they were born that way, and that is all down leaves the customer feeling, quite literally, on Born and raised in the UK, Brazier has always to the confidence of the chef, trial and error and cloud nine. felt a connection with cooking and food. imagination.”

A lover of all things food and travel, Brazier has From an early age it has always been a dream to Even though Brazier doesn’t have a particular travelled the world researching and experiencing own a restaurant, and I was lucky enough to do favourite ingredient or a favourite dish, he is dishes to develop his menus, most recently on a that shortly after moving to New Zealand when I always playing favourites with what is trending trip back home to the United Kingdom to visit purchased the Pear Tree in KeriKeri.” and ingredients that inspire him. his family. “I wanted to eat at the Black Swan Friends advised at the time that it wasn’t a good “Could a cheese and pickle sandwich be at Oldstead, a restaurant created by The Banks idea to go into business during a recession but considered as my answer,” Brazier joked. family who have lived and farmed around Brazier didn’t take no for an answer and bought “In all seriousness, all ingredients inspire me.

Oldstead for centuries,” said Brazier. it anyway, changing the name and really driving Whether it be a perfect strawberry or finger “The Michelin star restaurant has a real sense the new menu. It wasn’t long before it became a eggplant, or even some octopus. It gets the idea’s of nature and the season incorporating fresh tastes popular eating destination. flowing and its then my job to make sure that the straight from the fields and woods to the table “I was always told it is hard to sell a business, ingredient is turned into something that ‘wow’s’ and use a combination of age-old methods and but it took just three days at a time when business the palate and create a new dish that will be dynamic modern innovation to give it a enjoyed by all. The smallest things like real sense of purpose and place.” a beautiful raspberry can be enough to Widely acclaimed for its unique ethos inspire and create the most amazing “It was really a dream come true, I had done dish.” Brazier loves to build dishes that and style the food cooked at The Black Swan is a gastronomic experience where revolve around flavour and texture to all my training, got to know the trade, owned keep the palate interested throughout you see everything from valley lamb served to a cocktail made from the fir the whole dish and will use ingredients a business, had been a top sous chef and head to do so more often than using popular trees in the surrounding woods.

“The menu changes regularly to ingredients. chef, saying yes to Peter’s great opportunity showcase the incredible local ingredients, Working in the kitchen at The Sugar so some of the family and (uncle nearly Club is definitely a pleasant one with was a no-brainer.” having a heart attack at the price) we went Brazier taking a more relaxed approach and ordered the nine course tasting menu and to have fun in the job. to really get the full experience. It was “I don’t tend to scream and shout – definitely an experience, and I was definitely full. was going great. Owning a business was definitely a lot. Even when we design the menus, I am not I take my hat off to the 26-year-old head chef that a learning curve and opened my eyes to the bigger a chef that knows everything so we all taste the is running the kitchen, he did a fantastic job.” picture of a restaurant and not just running a dishes together and everyone is allowed to discuss Brazier believes that eating out regularly is a kitchen.” flavour notes. Although we can never usually all chef’s job, allowing for inspiration and motivation After three months off travelling the world and agree on the notes, everyone’s voice is heard and to try new flavours and techniques. experiencing what restaurants had to offer, Brazier it is a team effort.”

“At one stage, a good friend and myself decided got a call from a friend and talked about top chef After twelve years in New Zealand and a to go on a street vendor tour and eat nothing but and restaurateur Peter Gordon, to see if I would very successful career, Brazier said his biggest street food, it was certainly interesting to say the be interested in being a part of a new concept in accomplishment was owning his own restaurant. least, but I got to really know local flavours.”

Auckland. “It was really a dream come true, I “There are many moments from my career that Although there have been many memorable had done all my training, got to know the trade, at the time put a smile on my face, but none more dishes and restaurants he has worked in, Brazier owned a business, had been a top sous chef and so than buying my first restaurant. Opening The recalls his first real ‘proud chef’ moment being at head chef, saying yes to Peter’s great opportunity Sugar Club has been a close second and it has been 21-years-of-age, as a junior sous chef at a Michelin was a no-brainer.” absolutely fabulous. I know it sounds like a cliché star kitchen when the head chef and the sous chef His dishes since becoming a head chef at 24 have but you are only as good as your last meal that left and he found himself at the helm of creating a changed immensely, along with ever-changing you served. As long as people that come into the table d’hote one evening. food and flavour trends and food technology restaurant and are enjoying the food and having “I had 40 covers to do and was surrounded by and equipment, Brazier believes every chef gets a great experience, that is the biggest compliment 12 chefs, for whom English was not their first smarter and more confident every year at the and achievement, especially if they come back for language, it was not only then that I quickly learnt helm. more!” l

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THE MINIBAR

HOTEL MAGAZINE LOOKS AT WHAT’S HOT IN THE MINI BAR CATEGORY

KING ISLAND COCONUT WATER King Island 100 percent coconut water helps to rehydrate quickly and naturally. It contains no additives or preservatives and is loaded with essential electrolytes.

For more information contact Greg Smith on T: 09 2564284 E: gregs@realfoods.co.nz MILO READY-TO-DRINK MILO is now available on the move in a nutritious ready-to-drink format. Available in a 200ml tetra pack, the drinks have a 4.5 health star rating and are made with reduced fat milk. A source of protein, each drink contains eight vitamins and minerals and is low GI. Available in cases of 24 single packs.

For more information contact Christine Meads on M: 027 294 0823 CRUNCH KITCHEN PERFECT PRETZELS Because not everybody wants their snacks sweet, Crunch Kitchen has introduced Perfect Pretzels pretzel bows, the latest addition to the Crunch Kitchen family. Packets available in 15 grams.

For more information contact Sarah Keay on T: 09 579 6268

MINOR FIGURES COLD BREW COFFEE Minor Figures grab-and-go iced coffee are ethically sourced and brewed for 18 hours. Available in two flavours, they come in a 250ml tetrapak. Straight Black is made with Ethiopian single-origin coffee, whilst Cold Brew Coffee & Organic Milk features a Brazilian and Sumatran craft blend and has a nine month shelf life.

For more information, contact The Best Beverage Company on M: 021 595 879.

STEVIANNA 50 SACHET BOX By offering food and beverages with no added sugar, Stevianna International New Zealand Limited is determined to provide high quality, nutrition focused solutions worldwide. The Stevianna sachets have been developed with consumers that suffer from diabetes in mind, utilising the latest generation Organic Reb-A 98 percent stevia as the core sugar substitute.

For more information contact Craig Holley on T: 09 918 1889

BENNETTS OF MANGAWHAI Bennetts of Mangawhai have introduced a new bar flavour, Mangawhai Sea Salt & Dark Chocolate. The 53 percent dark chocolate is subtly complemented with hand-harvested sea salt from Mangawhai beach. The bars are gluten free, dairy free, vegan, low sugar, palm oil free, and contain no artificial colours, flavours or preservatives.

For more information contact T: 09 431 5500 8 WIRED BEERS Warkworth-based brewing company 8 Wired has launched two new sour beers. Sour Poppy is a refreshing sour hoppy red ale, and Sour Side of the Moon is a barrel-aged sour dark ale, with notes of dark berries, leather and chocolate. Bottles are available in 12x500ml cases, with free shipping on four or more cases.

For more information contact Monique Eriksen on M: 021 0235 6668

To include your product in our minibar contact monique@reviewmags.com

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winery

t h n e e vines e w t e b

Sacre d door Hill’s cella in the r 1990’s

SACRED HILL

With the release of its 2015 wines, Sacred Hill celebrated three decades of creating fine wine and good times for family and friends to share. Three decades which have seen it grow from a shoestring operation on a family farm to a premium producer, always popular with Kiwi consumers and gaining an increasing following internationally.

Founder and managing director David Mason and his brother Mark grew up under the shade of the Puketapu (sacred hill), along the dramatic white cliffs and river land gravels of the Dartmoor Valley in Hawke’s Bay. This was their home on the family farm, and it also provided the perfect conditions to make memorable wines of great texture.

David and Mark’s father, Ian, was the one of the first Hawke’s Bay farmers to diversify from traditional sheep and cattle farming and planted grapes on the property in the early 1980’s, with the brothers providing ‘free labour’.

Sacred Hill was established in the mid 1980’s by David, his brother Mark and their winemaking friend Tony Bish. Self-confessed “wine geeks”, the threesome set out with the idea of making more wine than they could drink and selling the rest to fund their passion for fine wine.

“Our first vintage was 350 cases of 1986 Fume Blanc, a popular style of oak aged Sauvignon Blanc at the time. It sold out. So did the next vintage of 700 cases and we thought we might be on to something,” said Mason.

From the very early days Sacred Hill saw the potential of on premise trade, believing that getting wines into fashionable Auckland restaurants was the key to success. It did work for the first few vintages but tough times were to follow.

“We had a few false starts thanks to drought, a flood and then in 1988 the infamous Cyclone Bola wiped us out, but we hung in there, “said Mason.

The push into on premise was what led to Sacred Hill investing in a unique, tall, frosted bottle for its Whitecliff wines in the early 1990’s.

“I can remember watching the waiter bring the bottle to the table at Sails Restaurant in Auckland and other diners’ heads turning to see what the bottle was. There was nothing like it at the time.”

That trend of innovation continued as Sacred

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Hill grew. The company was among the first to put its product in the hands of a distributor in the early 1990’s, which was seen as a bit radical at the time. Packaging updates, also in the early 90’s, had Sacred Hill well placed for the introduction of wine sales into the grocery sector, which fuelled further growth and awareness of the brand and consumers have stuck with it ever since.

The winery pioneered the use of indigenous yeasts and were amongst the first to introduce new oak and chilled barrel ferments.

A drive into premium wines included the planting of Rifleman’s Yard, now one of the country’s most revered Chardonnay vineyards, on the original family farm and investing in the renowned Gimblett-Gravels sub-region of Hawke’s Bay, where they have produced red wines that have more than held their own with Bordeaux’s finest.

The export market also became a focus and prompted Sacred Hill to expand beyond its Hawke’s Bay home and invest in Marlborough, which is the source of its Sauvignon Blanc, Pinot Gris and Pinot Noir wines.

“Our heart is in Hawke’s Bay but as a business our future investment will be in Marlborough,” said Mason.

“The potential growth is in export, especially the US market, which has a taste for Marlborough wines, with Sauvignon Blanc leading the charge.”

MD David Mason tages reflects on 30 vin

With Sacred Hill developing a knack for producing gold medal Marlborough Sauvignon Blancs and Bish rating their 2015 wines as the region’s best Sauvignon Blanc in years, Mason is on track in his quest to conquer the US market.

Mason has steered Sacred Hill from its rustic beginnings through remarkable growth with his hands-on involvement in all facets of the business including marketing, brand management and sales.

While the company continues to follow the path of innovation and growth, its will always remain true to its roots.

“From the very beginning we’ve believed that if you have the place, the people and the love for the land and what you do, it will show in the wine. And sure enough it has,” said Mason.

Scared Hill makes more than 350 000 cases of wine per year and exports to more than 30 countries worldwide. l

David Mason and brother Mark start ing out on the Sacred Hill Journey

columns

TOURIST LEVIES – KILLING THE GOLDEN GOOSE The concept is not only flawed for its impact on tourists attitude to their experience and thus what they say when they get home and on line, it is unmanageable. fill local council coffers, as the percentage of non-commercial accommodation continues to grow with more than 75% of properties being listed for short term stays not even contributing to commercial rates or fulfilling insurance requirements.

If increased tax is what is required, why not just better manage the current accommodation providers, a huge amount of homes in New Zealand are being rented out for a commercial return, but there is no requirement to pay commercial rates.

Every community, agency and commercial business continually looks for ways to increase access

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Adam Cunningham, National President, Hospitality New Zealand

In the last month the Queenstown Council has re-floated an idea that extra tax on tourists is required and the best way to manage the collection of this tax is via accommodation providers in the area. This is a dangerous concept for New Zealand accommodation providers.

The idea that a continued array of tax on our tourists is an effective way to balance the books at a national or council level is not only flawed as a financial management method, but also undermines what our largest growth industry in New Zealand is trying to do, attract more visitors. This comes at a time when the government has introduced a Border Control Levy on arrivals into New Zealand suggested to commence in January 2016.

The concept is not only flawed for its impact on tourists attitude to their experience and thus what they say when they get home and on line, it is unmanageable.

It is unthinkable that the levy would just be on commercial accommodation if the focus is to

to funds to offer better services, but this levy idea is a short-sighted action that could well undermine the long term profitability of an important industry. This is not a precedent any region of New Zealand should consider strategic or at all logical. l

THE VALUE OF EXCEPTIONAL CUSTOMER SERVICE towards the person providing this service. Les Clefs d’Or concierge strive to take this one step further, anticipating what the next need will be.

Knowing the names of our regular guests and greeting them by name, ensuring we know their partner and children’s names, celebrating birthdays and anniversaries is always an amazing

It is my job to make sure that these relationships are cultivated and tended to, but it is not a job, it is a pleasure. surprise. Pre-empting their arrival and departure, this may mean having their favourite drink ready at the bar upon arrival or after a long day at work. Ensuring that their departure transport

requirements are arranged before they ask. Sometimes it may be as simple as a newspaper outside their door every day without request.

New guests to the hotel provide a unique challenge as the rapport is yet to be built. We are yet to build trust and as a result do not have intimate details as to their likes and dislikes. However we can still ensure that they are made to feel special, showing initiative by providing maps and directions before being asked. Asking them questions such as if they have dinner reservations, how they would prefer to receive breakfast.

It ensures that we are interested and engaged in the comfort of their stay.

Hotels are often a home away from home. When guests to the hotel feel like they have found a property or team that genuinely care and make them feel welcome; they will return time and time again. Often seeking out staff to which they have fond memories, to continue the relationship from previous visits. It is our job to make sure that these relationships are cultivated and tended to, but it is not a job, it is a pleasure. l

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Nick Steele, President Les Clefs d’Or New Zealand

Within hotels it is agreed that the concierge is not a leading revenue unit and cannot compete with other strong revenue units.

However what the concierge misses in profit we make up for in customer service. The value that we add to our hotels ensures that there is a necessity for leading hotels to provide a concierge service.

I recall a past general manager of mine discussing with me the departments revenue stream and my frustration at the small opportunities for my department to generate income. His simple philosophy has stuck with me ever since, “it is the sales department’s job to bring in business, it is receptions job to check guests in and out, and it is your job to make sure they come back”. This is a very simplified statement however still rings strong with each and every interaction I have.

So what does exceptional customer service mean? We have all had good customer service, this may have been while shopping or dining. The experience would have ensured all your requests and needs were met, often leaving you with a feeling of warmth and satisfaction

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BRINGING A TOUCH OF FRENCH ELEGANCE

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French heritage of the brand and resonated with the waterfront location of the property,” says Kessner. “We wanted to add elements of luxury along with aspects of our modern Kiwi aesthetic.”

Relaxing shades of silvergrey, pale blue and taupe were harnessed in the soft furnishings to lend a timeless elegance to the rooms. While the bedding is classic in crisp white, the luxury impact is achieved by a deep-buttoned headboard in silver-blue velveteen.

The comfort factor is amped up with an ottoman at the base of the bed upholstered in the same fabric.

Bedside lights and standard lamps were refurbished with a modern chrome base sport greyblue shades – a contemporary addition that balances the femininity – while rollback chairs further hint at European graciousness.

Sofitel properties around

the world represent a unique combination of French elegance, savoir faire and hospitality. With its spectacular waterside location, and the view of yachts berthed in the sparkling Waitemata, guests can almost imagine they’re taking a vacation on the glorious French Riviera.

Worldwide, Sofitel employs the services of some of the most celebrated style arbiters – people like Japanese fashion designer and entrepreneur Kenzo Takada, and Didier Gomez, who designs furniture and accessories for long-established French firm Ligne Roset. “They are big, global acts to follow so this has been a wonderfully exciting project to work on,” says Kessner. l

Looking through the lens of “job/s to be done”, you should ask yourself if your online customers trust: 1. Your hotel to deliver on their job to be done – business, leisure or conference.

2. Your online channel to do the job of making a reservation.

TOOLS AND TIPS: 1. For each core customer segment, identify their main job to be done – i.e. a. a return business traveller might just be “I need help making the same reservation as the last one for date dd/mm/yyyy” b. another business traveller might be “I need help in the morning getting ready for meetings”

“

Vee Kessner, Director of Space Studio

A subtle French flavour now infuses the guest rooms of the Sofitel Hotel at Auckland’s Viaduct Harbour following a refurbishment of the interiors by Auckland-based design company Space Studio.

This French connection is a trademark aesthetic of all Sofitel properties worldwide.

Vee Kessner, Creative Director of Space Studio, was asked to interpret this distinctive identity in a way that simultaneously reflected the hotel’s waterfront location.

The challenge was to undertake the refurbishment of the rooms while the hotel operates at a high occupancy. Design solutions had to be easily implemented without great disruption to room availability while meeting the specified budget per room.

“Our aim was for a more feminine look and a colour palette that drew its tonal cues from the

OTA STRATEGIES

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“Our website clearly shows that when booked direct, we will provide free WiFi, a free bottle of wine, and the best rate guaranteed; so why are they still not booking direct!”

Let’s be clear, different customers have different “job/s to be done”.

A return customer might only need a fast and convenient reservation process, a business traveller might need additional fast facts about location and service, a holiday maker from a foreign country might need more help and certainly need to trust the hotel and/or brand to process their reservation.

2. Find ways to deliver on the job to be done which is easier, faster or of more value than the OTAs – i.e. a. “an easier solution” for the first business traveller could be an alternative to online reservations and to offer existing customers reservations by simply texting check-in date and number of nights. b. “a solution delivering more value” for the second business traveller could be complimentary ironed shirt and coffee delivered when booking direct.

“

Roland Leemans, CEO ReserveGroup Consulting

In this third article about OTAs, we will continue to discuss what independent hotels can do to maintain a healthy mix between their direct reservations and their OTAs. As outlined in the previous article (part 2), once you have a clear OTA strategy, it comes down to execution and trust.

Minor variations in price and cheap add-ons are not a huge driver for a change in channel.

Consumer perception and trust are the key drivers. Big brands use tools such as rewards programs, customer experience from checkin to in-room to check-out, and personalised programs. This is much harder for independent hotels and small chains.

What is often forgotten is simply the human element. We are creatures of habit. We like what we know. We are lazy. We like things to be simple and the OTA systems and communications are all based on simple concepts that do the job well.

I was lucky enough to attend the Disruptive Innovation course by Clayton Christensen at Harvard Business School. Dr. Christensen first introduced the theory in 1995 and since then it has been used by countless CEOs worldwide.

One element that can really help hotels is a theory which looks at the customers “job/s to be done”.

In other words, do customers trust that your products or services will accomplish the job they need to do.

3. And of course use elements of trust on your website and social channels such as: a. Brand and affiliations b.

Professional design – clear content, visual appeal, secure c. Guarantees d. Social Media and reviews e. Support mechanism / live help / phone help f. Easy forms and reservation engine

In our last article, we will discuss how we can align strategy and sales to deliver cross-channels growth. l

SKINFOOD Skinfood has put together two gift packs to celebrate and enrich summer skin this Christmas.

The Celebrate Your Skin pack is a face treatment, including Skinfood’s Cleans All, Light Moisturiser, and Mud Masque. The Enrich Your Skin pack includes Skinfood’s Organic Rosehip Oil, Cleans All, and two Body Bars, Exfoliating and Nourishing.

For more information contact 021 577 797 or email Rebecca@rebeccalawson.co.nz

GRIN NATURAL TOOTHPASTE Leading the natural oral care movement in New Zealand is recently launched Kiwi owned toothpaste company, Grin Natural. Grin’s 100 percent natural, cool mint toothpaste is free of toxic nasties, artificial flavourings and other harmful ingredients found in other toothpastes.

For more information phone 09 390 4186 or email sales@grinnatural.co.nz

REMINGTON CHRISTMAS COLLECTION Remington has released a Silk Ceramic Collection. The dryer features tourmaline ceramic technology, a natural source of ions to reduce frizz and create a soft, shiny, smooth finish on the hair.

For more information phone 0800 736 776 or email info@remington.co.nz

PACIFIC PAINTED POTTERY Tucked almost underneath the Auckland Harbour Bridge is Pacific Painted Pottery, makers of ceramic homeware designed and handmade in New Zealand. Products include mugs, vases, plates, wall plaques and bowls.

For more information contact 09 418 0534 or email seakins@orcon.net.nz

E’STEL PREMIUM ALKALINE WATER E’stel premium alkaline water is located on the Waimea plains, and is 895 metres below the surface. The Artesian water comes from the snowcapped mountains of New Zealand and travels underground, filtering through various minerals.

For more information contact Astro on 0800 466 966 or email sales@astro.net.nz

EVOLU The latest addition to the Evolu Body Care range is the Evolu Invigorating Body Scrub with coffee, harakeke and kawakawa and the Evolu Ultimate Goodness Body Butter with Monoi de Tahiti and avocado pear. For more information phone 0508 438658.

FLOWERS AFTER HOURS Based in Parnell, Auckland, Flowers After Hours offer bouquets, posies, roses, flowers in palm bags and flowers in vases.

Inspiration is garnered from the fashion and design industries, both in New Zealand and internationally.

For more information phone 09 303 1038 or email wendy@fah.co.nz

JEYMAR SOAP & BODY Hand-made luxurious soaps and body care products for all hospitality providers, Jeymar Soap & Body products has customised packaging, natural ingredients, 100 percent pure essential oils, pure organic and fair-trade argan oil, is paraben, sulphate and cruelty free, is affordable, high quality and ethically sound.

For more information or contact 03 572 2547, email soap@jeymar.co.nz

LEWIN & REILLY Lewin & Reilly have added two new products to their organic skin care range, Kakadu Plum Face and Eye Serum and Zeolite and Elderflower Purity Face Mask.

The products are 99 percent organic, biodynamic, wild harvested, cruelty free, vegan, and palm oil free. Available in 70gm or 35gm. For more information email hello@lewinandreilly.com.au

INFLATABLE SWAN The Giant Show Swan is now available in New Zealand from the Ponsonby Pony Club. Selling premium pool toys they ship worldwide. For more information phone 021 125 6898 or email james@ponsonbyponyclub.co.nz

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