Hotel Magazine // December/January 2017

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THE BUSINESS OF HOTEL MANAGEMENT

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Dec/Jan 2017 • Vol. 3 No. 1

ACCOMODATION IS THE NEW BLACK

LEVY UNFAIR ON INDUSTRY

It’s been a funny old year ranging from shocking weather and disasters to booming tourism and high occupancy rates for the flashier hotels. Not everyone had a good time as a number of the suburban and more remote motels only just got through. Blaming their troubles on the private home offerings that seemed to spring up out of nowhere. The OTA’s (the world’s new travel agents) claimed more of our business and along with them, every man and his dog believes the travel and accommodation business is the new black.

The cry from some quarters that we urgently need more rooms to cope with the forecast influx of travellers requires huge investment and there is always the danger of over-providing. Our best scenario is to keep availability reasonably tight and keep pricing up. There could be nothing worse than having over-capacity, especially in the low seasons and having to heavily discount.

Everyone suffers at those times.

Have a great high season, a wonderful summer and a chance to think through ideas for the down time in 2017.

The proposed new visitor levy for Auckland has copped a lot of backlash by the industry with it unfairly targeting accommodation providers and fails to account for the economic benefits that tourism brings. The proposal by Auckland’s Mayor, Phil Goff, is forecast to capture revenue of upwards of $20 million per annum. Commercial accommodation in Auckland makes up about 10 percent of tourism spend, making the industry unfairly targeted, when other accommodation providers such as Airbnb and holiday houses in Auckland currently do not contribute towards tourism funding.

Another year has gone by so quickly and the industry is gearing up for what looks to be a great summer season. Thank you to all of our readers and supporters of the magazine and the team at Hotel wishes you a happy holiday and a prosperous 2017. We look forward to working with you in the New Year.

Enjoy our December/January issue.

@nzhotel

@luxurytravelsandhotels

PS - If you aren’t already, make sure you add us on Instagram @nzhotel and like us on Facebook for updates over the break.

@aucklandlive Peter Mitchell, Publisher, peter@reviewmags.com

the numbers

Sarah Mitchell, Editorial Director, sarah@reviewmags.com

The Dog Bark Park Inn (Idaho, USA) allows guests to enjoy a B&B inside a 12-foot beagle. It is of course pet-friendly and recommended for serious dog lovers.

@purenewzealand

When The Grand Hotel in Michigan first opened you could stay in a room for just $3 - $5 including meals.

The Magic Mountain Hotel in the Hulio Hulio reserve, Chile, covers 60,000 hectares of forest. There are natural hot springs, lakes and access to the Mocho Choshuenco volcano for the guests to explore right outside the hotel.

www.hotelmagazine.co.nz PUBLISHER: Peter Mitchell, peter@reviewmags.com MANAGING DIRECTOR: Tania Walters, tania@reviewmags.com EDITORIAL DIRECTOR: Sarah Mitchell, sarah@reviewmags.com EDITORIAL TEAM: Rossella Quaranta, rossella@reviewmags.com Caitlan Mitchell, caitlan@reviewmags.com

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Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 HOTEL is published monthly under license. Please direct all enquiries and correspondence to HOTEL. The opinions and material published in this edition of HOTEL are not necessarily those of the publishers unless specifically stated. All material appearing in HOTEL is copyright and may only be reproduced with the consent of the publisher. Copyright 2016.

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CTRIP AGREEMENT WITH CHOICE HOTELS

One of New Zealand’s largest hotel franchise groups, Choice Hotels AsiaPac has announced a new global agreement with China’s biggest online travel agency, Ctrip. The new initiative highlights Choice Hotels’ focus to provide a quality experience to all travellers, including the everincreasing Chinese inbound market.

China is New Zealand’s second largest tourism market, as Chinese visitor arrivals account for 16 percent of the country’s holidaymakers.

“China is and will continue to be a major market for inbound tourism in New Zealand and with this new initiative shoes we are dedicated to servicing Chinese tourists,” said Choice Hotels Asia-Pac CEO, Trent Fraser.

“Our global partnership with Ctrip opens the door for Choice Hotels to reach into the growing Chinese tourism market not only here in the Asia-Pacific, but on an international level.” l

INCREASE IN PACKAGE DEMAND FOR VISITORS Strong international demand for package bookings to New Zealand and the Pacific Islands has been reported in the latest data from Expedia group, the world’s largest travel company.

The data for the first half of 2016 highlights a 35 percent increase in international demand for New Zealand and Pacific Island packages, compared with last year. Last year alone, the Expedia group sold 7.1 million packages globally. Typically, combining multiple products together, such as air, car and hotel create packages. In addition to providing ease of booking and convenience, packages allow travellers to save money.

“Package bookings are attractive to lodging partners as they are a great way for hotels to build a strong base of customers without eroding their retail rates,” said director market management for Expedia new Zealand and Pacific Islands, Teresa Matheson.

“We know that travellers who are booking holiday packages book their trips further in advance and stay longer, that has a direct impact on hoteliers’ bottom lines. Our global network allows operators to partner with well-established providers to attract these forward-planning travellers.” l

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MILLBROOK NEW ZEALAND’S BEST Millbrook Resort has been awarded the Luxury Spa Hotel award at the World Luxury Hotel Awards 2016 and been named New Zealand’s Best Resort Spa at the World Luxury Spa Awards 2016. According to Brian Howie, Millbrook Resort director of operations, the resort has gone from strength to strength, and the team is delighted to be recognised by these awards adding to numerous other awards and accolades received over the past few years.

“Our surrounding natural landscape, commitment to open space in and around the resort, and range of luxurious accommodation options, are what sets Millbrook apart. But we’re also focused on delivering first-class customer service as an essential part of meeting the expectations of guests seeking a bit of luxury,” said Howie. The Spa at Millbrook was opened in 2001 and has undergone ongoing expansion and development to meet local and guest demand. It is one of a select number of spas in New Zealand accredited to use the Elemis Spa and Skincare range.

Winning the title of New Zealand’s Best Resort Spa at the World Luxury Spa Awards, alongside consistent success at other local and international spa awards reflects spa manager Michelle Bachelor and her team’s dedication to excellence.

Millbrook is a five-star golf and lifestyle resort, in the Queenstown area. It offers luxury accommodation, a day spa, four restaurants, a 27-hole championship golf course (host to the ISPS Honda NZ Open), a health and fitness centre, conference facilities and real estate. It caters for on-site weddings, corporate retreats and conferences, as well as independent hotel guests and day visitors to the resort.

“These award wins demonstrate success in achieving our vision for Millbrook to be not only the first choice of lifestyle resort but a destination in itself.” The resort has also been awarded NZ Best Golf Hotel at the 2016 World Golf Awards that celebrate and reward excellence in golf tourism, world class courses and golf destinations. l

CRUISING EXPERIENCE IN MILFORD SOUND A new luxury-class boat launching in the Milford Sound early next year has promised to take cruising to a whole new level. JUCY Cruise has invested millions of dollars in the new Gem of the Sound, an impressive 29m long, three-level vessel boasting expansive glass roofs, external and covered decks, and smart dining facilities.

The Gem of the Sound can easily accommodate

up to 260 passengers and will operate three times daily, year-round. In line with Tourism NZ strategies to grow the luxury market, it will feature a full international-standard buffet with new and exciting menu options, which diners will enjoy seated in comfortable booths in the light-filled dining are. l

NEW PRESIDENT FOR HOSPITALITY NZ

SIGNS REVEALED IN CITY CENTRE The new Crowne Plaza Christchurch celebrated a milestone moment as scaffolding comes off the former Forsyth Barr building to reveal new signage and lights. The eagerly awaited property, which will be the largest upscale hotel in the Christchurch city centre with 204 hotel rooms, is on track to open in May 2017.

Part of the InterContinental Hotels Group (IHG), the new 4.5-star hotel will feature eight junior suites and 196 guest rooms, plus a restaurant, bar, café, fitness centre and

function rooms. The property is situated at the corner of Colombo and Armagh Streets on Victoria Square, opposite the former Crowne Plaza site, which was demolished in 2012 following the 2011 earthquakes.

This will take IHG to operating six properties in New Zealand including Crowne Plaza hotels in Auckland, Queenstown and Christchurch, two Holiday Inn properties in Rotorua and at Auckland Airport, and the InterContinental Wellington. l

Managing director of Capstones Hotels and Resorts, Clare Davies, has been appointed the national president of Hospitality NZ, replacing Adam Cunningham who has stepped down after six years in the role. Davies has a strong hospitality and commercial accommodation background having grown up in the industry. With over 25 years’ experience starting in the familyowned pub in Lyttelton, she purchased her first business, a restaurant, at age 21 with money for the deposit earned from waitressing.“I understand what it feels like to have the buck stop with you in business and how to make the tough calls when needed,” said Davies. “I feel this experience positions me well for the role and I look forward to giving back to the industry that has been so good to me throughout my career.” l

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GAMING MACHINE SPEND STRONG An increase in gaming machine spend reflects a strong New Zealand economy according to Bruce Robertson, chair of the Class 4 Gaming Working Party. The increase could also correspond to an upswing in immigration and tourism as the key factors in the recent 2.5 percent increase in noncasino gaming machine spending seen in recent figures released by the Department of Internal Affairs.

“Areas such as Auckland, Queenstown and the Bay of Plenty have benefitted from strong economic growth, population increases and a rise in tourist numbers. These are the regions where we see the largest increases in gaming spend. At the same time, in areas that have not seen recent growth, such as Taranaki and Waikato, gaming spend is down,” said Robertson. l

BUSINESS AS USUAL POSTQUAKE Despite some travellers having plans disrupted, most of the country is largely unaffected by the recent North Canterbury earthquakes and Tourism Industry and Hospitality NZ wanted to ensure that message gets out.

“After the Christchurch earthquakes, other regions that hadn’t been directly impacted saw a significant drop off in visitors,” said Chris Roberts, chief executive of Tourism Industry Aotearoa. “We don’t want a repeat of that.

Travel to North Canterbury is not currently advisable, but for Christchurch and elsewhere we hope people continue to travel for business and leisure.”

Although some visitors were stuck in Kaikoura and Hamner Springs, they were assisted by the local tourism businesses.

Tour operators were busy rearranging itineraries for groups that were due in the area while also reassuring those yet to arrive. l

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ECO SANCTUARY FOR LUXURY TOURISM Queenstown-based accommodation and concierge company MajorDomo has announced it will introduce an exclusive-use hosted experience at the Mahu Whenua Ridgeline Homestead and Eco Sanctuary to the luxury international tourism market. It will feature rustic yet stylish accommodation, sleeping up to 12 guests, and an array of private guided and hosted experiences at Mahu Whenua, over 550 sqkm of the stunning high country owned by globally-recognised record producer Robert ‘Mutt’ Lange.

Situated near Wanaka in the stunning Southern Lakes area of the South Island, not only is this some of New Zealand’s most beautiful land, its allure for visitors will be in the richness of the story of Mahu Whenua.

The MajorDomo team has worked to create experiences for guests that coincide with Lange’s long term vision.

“After much deliberation, Mutt decided earlier this year to open up the homestead and station to like-minded guests who will now be able to share his vision and the environmental programmes that are in place to preserve and improve this land in perpetuity,” said Lisa Hayden, co-owner of MajorDomo.

“While our primary target is groups who are likely to stay for three nights or more, the property may also be open at certain times of the year for boutique off-peak day visitors attending a product launch or as part of a corporate or incentive trip.” l

EXCLUSIVE AGREEMENT WITH EVEN InterContinental Hotels Group (IHG) and international investment company Pro-invest Group have announced an exclusive agreement to develop a portfolio of Even Hotels across key Australian and New Zealand capital cities and economic hubs.

This is the first portfolio from the brand to be developed outside the United States and is an industry first, with no other hotel brand providing a holistic wellness experience under one roof.

IHG has recognised that health and wellness

one of the fastest growing industries in Australia, making it the perfect place to grow the brand.

This is an important milestone for IHG, Proinvest Group and the Australian travel and tourism industry. “The launch of the Even Hotels brand in Australia and New Zealand comes at a great time for IHG and is a strong fit to local consumer tastes and trends,” said Jan Smits, chief executive officer Asia Middle East and Africa IHG. IGH currently has 41 hotels operating under five brands in Australasia. l

LIFE-SAVING EQUIPMENT IN QUEENSTOWN

One of Queenstown’s premier lakefront hotels, Crowne Plaza has purchased an Automated External Defibrillator to support Queenstown’s community. The new defibrillator will be accessible for hotel guests and listed as a shared community device for public use.

According to general manager Reinier Eulink, the life-saving equipment was a welcome addition to the hotel and community. “The purchase is a great asset to our property,” said Eulink. “Having an AED available could one day

help save a guest or visitor’s life. Thousands of guests visit our hotel each month, in addition to hundreds of delegates each year from large conferences to incentive groups and meetings. It is important that an AED should be within easy reach as it could one day prove the difference between life and death.” St John New Zealand is actively promoting the growth of a network of AEDs for public use, through major employers and community organisations across New Zealand. l

TOP HISTORICAL HOTEL

Heritage Christchurch has been announced a winner in the World Luxury Hotel Awards in the Luxury Historical Hotel category. It was named the top historic hotel in the entire region of Australasia and Oceania in these prestigious awards. “It’s an amazing

achievement for our hotel to have received this international recognition. We are very proud of the Heritage Christchurch team,” said Gary Jarvis, group operations manager of Heritage and CityLife Hotels New Zealand.

“There has been a lot of hard work and commitment gone into the hotel since our reopening.” Set in the 103-year-old Old Government Building on Christchurch’s Cathedral Square, Heritage Christchurch has been in hot demand for leisure guests and business travellers since its formal reopening in 2013. The building was opened in 1913 and is designed by renowned architect Joseph Clarkson Maddison in an Italian Renaissance Palazzo style and is considered of ‘monumental’ importance to the city by architecture experts. l

BUSINESS EXCELLENCE FOR ST MORITZ

One of Queenstown’s finest boutique hotels, Hotel St Moritz, has been recognised for its business excellence in the accommodation sector. The hotel won the Air New Zealand Excellence in Hospitality and Accommodation Award at the Queenstown Chamber of Commerce Business Awards. Award organisers had noted that entries into this year’s competition were of an extremely high standard, so general manager Jo Finnigan was particularly thrilled that St Moritz fared so well.

“The award is a testament to the hard work and dedication of all our staff, past and present, to deliver on our vision to be recognised as one of New Zealand’s leading boutique hotels,” said Finnigan. l

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LONDON’S FIRST GIN HOTEL Guests will be able to eat, drink and sleep all things gin with the launch of London’s first ‘gin hotel’, The Distillery that opened in November.

In the heart of west London’s Portobello Market, the four-floor gin Mecca houses a micro-distillery, gin museum, specialist gin shop, two bars and restaurants as well as three boutique rooms for sleeping of the gin coma. The gin blending experience that is The Ginstitute that was established above Portobello Star, home of the award winning Portobello Road Gin, is

the next step for the distillery.

“People who buy our gin come from all over the world to visit so we wanted to offer people a way to have a real connection with it,” said co-founder Ged Fletham. “I guess you could call it a modern-day gin palace. It’s a celebration and an education in the heritage and tradition of the spirit.”

Limited editions, experiments as well as in-house production is all part of the new distilling set-up with seasonal gin recipes forming the backbone of the menu at the Resting Rooms bar. l

ANANTARA FIRST PROPERTY IN EUROPE Anantara Hotels, Resorts and Spas, a leading operator and developer of luxury hotels, resorts and spas, has announced the first Anantara in Europe. Anantara Vilamoura Algarve Resort will join the brand’s luxury portfolio in April 2017. The 280-room property is currently operating as Tivoli Victoria and boasts stunning views over the Arnold Palmer-designed Oceanico golf course.

Discerning travellers will be immersed in centuries-old

Portuguese culture and traditions, with a wealth of expertly crafted local experiences, world-renowned Portuguese and Mediterranean cuisine, and indigenous spa treatments drawing on healing traditions dating from Roman times. In advance of the spring rebrand, parts of the resort will receive a soft refurbishment, including the main lobby, the gym and impressive new children’s facilities will be added. l

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NEXT LEVEL CHRISTMAS Iconic Mayfair hotel, Claridge’s is known for its Christmas displays and this year’s is no different. Nature and technology themes are interweaved in a futuristic immersive experience that was designed by two of the most influential designers, Apple’s Marc Newson and Sir Jony Ive. British set designer, Michael Howells, worked in collaboration with the designers to create the magical forest scene.

Light boxes line the lobby to create the celestial effect projecting black and white images of snow-covered silver birch trees. A continuous fade of white light changes the scene from day to night. l

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$20M PROJECT IN AUCKLAND The former Victoria Park car park building in downtown Auckland is being transformed into a luxury hotel and suites that will be managed by the Hong Kong-headquartered Swiss-BelHotel International group – it’s first New Zealand venture.

The $20m project is close to being finished with owners Manson TCLM adding six new levels to the building with retail and car parking in the base.

The building has been an eyesore for many years but now is on a 20-year lease to the Hong Kong operator where 40 suites and guest parking is being provided. Hotel manager is Nick Simmons who said that even before opening in October, over 2000 room nights had been prebooked.

Swiss BelHotel International Hotels & Resorts manages 140 hotels in 120 countries. l

IHG OPENS HOLIDAY INN EXPRESS

MARRIOTT’S RITZCARLTON ON LIST New Zealand’s first Ritz-Carlton property is on the Auckland books to open in late 2019 according to plans released by Marriott International.

The 300 room and suite hotel will be built next to SkyCity’s casino and planned events centre in the city’s central business district. Plans include two ballrooms, several fine dining restaurants and a new street level café that will mix with the already popular dining precinct.

Council consents show the building would be 209 metres high with up to 51 levels and 10 podium levels. At this height, it would give 360-deg uninterrupted views of Auckland and its surrounds. The proposed hotel is one of around half a dozen new hotel projects that the city expects to see completed over the next five years. l

NEW NAME AND OWNERS Hidden Lodge manager Claudia Bartsch (left) with owners Jessica Brunell and Murray Boyes.

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The InterContinental Group (IHG) is significantly expanding its New Zealand operation that includes a new Holiday Inn Express. Its first Holiday Inn has recently opened in Queenstown following the conversion of the former Goldridge Resort and plans are advanced for a new-build Holiday Inn Express in Christchurch to be open in 2018.

The Queenstown property has undergone a major refurbishment and a 50-room expansion is planned adding to the existing 75 rooms. l

Queenstown’s Hidden Lodge, an exclusive retreat overlooking Lake Wakatipu and minutes from the heart of Queenstown, has new owners and a new manager. It was previously known as Evergreen Lodge and is positioned at a five star level.

The lodge was bought back in April by Jessica Brunell and Murray Boyes, both of Christchurch and they have spent months reviewing and refining the offer including the transition to a new name.

They have also appointed a new on-site manager in Claudia Bartsch who has extensive experience in other Queenstown properties as well as in Fiji and Germany. Originally from Germany, she qualified at the Ritterplan School of Hotel Management in Goettingen. l

SHORTAGE SPARKS HOTEL CONVERSION

An Auckland CBD office tower is to be converted into a 250-room internationally branded hotel. The strategically positioned property on the corner of Queen Street and Mayoral Drive, formerly the location of the popular Queen’s Head Tavern, has been purchased by The Russell Property Group and associated investors for the purpose of conversion.

National director of Hotels of Colliers International, Dean Humphries said the timing is perfect for new hotel accommodation in Auckland.

“The city is running at capacity due to the tourism boom currently sweeping the country and is desperate for more inventory,” said Humphries. “The massive increase in international tourists over the last three years – a 26 percent increase or nearly 700,000 additional visitors per annum - has led to a critical shortage of hotel rooms in Auckland and other key tourism destinations around New Zealand.”

A recent report commissioned by New Zealand Trade and Enterprise identified a requirement of up to 4,300 new hotel rooms in Auckland over the next decade.

The Queen Street property incorporates the original historical façade of the famous Queen’s Head Tavern with its distinctive blue glazed tower that represents one of the key landmark buildings of Queen Street’s entertainment precinct. l

TAUPO PROPERTIES JOIN HERITAGE Heritage and CityLife Hotels have announced the addition of The Reef Resort, Taupo and Anchorage Resort, Taupo to the Heritage Collection. The Reef Resort, Taupo offers luxurious self-contained accommodation on the great lake’s edge and is currently in the Taupo top three on Trip Advisor.

The Anchorage Resort, Taupo is a family-friendly property that offers convenient self-contained accommodation overlooking Lake Taupo.

Both properties are a short drive from central Taupo and close to a vast range of restaurants, cafés and shops and recreational activities.

At the time of the addition of the new properties, Heritage Hotel Management also announced a refinement of the Heritage Boutique Collection brand to ‘Heritage Collection’.

“With exciting new developments such as these new Taupo properties, we needed a brand that encapsulates what we offer and aligns better to the well-known and well-respected brand of Heritage Hotels. The rebranding process began in May through consultation with our properties and we are very excited with the outcome,” said Graham Yan, chief executive officer Heritage Hotel Management Ltd. l

BE IN FOR SUMMER FHGC Motel - Paihia, Bay of Islands Land, Buildings and Business! #8 of 43 hotels in Paihia and highly rated on Trip Advisor.

Situated in a prime location just 50 metres from Paihia shops, restaurants and beaches with a quiet village presence while still catering to busy corporate clientele/ tourist trade. Immaculately presented motel with kitchen facilities in all units plus the added bonus of an outdoor spa and BBQ area. The 14 units consist of 10 x studios and 4 x 1 brm units. Owners accommodation consists of two bedrooms, two bathrooms and a lovely open plan living area. This motel is situated on 0.1012 hectares (more or less) of valuable land and presents well maintained buildings and an excellent business. Tourism is heading into a fantastic good many years ahead and Paihia, Bay of Islands has further scope for potential and growth. The Waitangi Mountain Bike Park will cater for all year round tourism to boost our off season, with its world class silver status recognition. The new Museum of Waitangi is a cornerstone project of the development of the Treaty Grounds, New Zealand’s most historic site. The growth predicted for this coming 2016/17 season is 25% up from last season and the 2017 International Masters Games NZ and the Lions Rugby Tour of New Zealand next winter. If you are looking for a fabulous lifestyle in a beautiful part of the country then look no further!!

Asking Price: $1,950,000 Ref/Listing No: NL00024 Broker Name: Jenny Blain Contact: 021 455 421 Broker Email: jennyb@linkbusiness.co.nz Location of Business: Paihia, Northland

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December/January 2017

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refit&refurbnews

MULTI-MILLION POUND RENOVATIONS

GETTING INFRASTRUCTURE RIGHT

Five-star hotel Fairmont St Andrews in the UK has unveiled its authentic refurbishment across all public areas. The highly anticipated renovations have been influenced by the history and landscapes of St Andrews, and seen a complete redesign of the hotel’s Atrium, incorporating a bespoke 60cm long ceiling sculpture by award-winning artist George Singer, a new restaurant and the Kittock’s Bar. A focal point of the renovation is ‘Zephyr’, an organic, swirling ceiling sculpture sweeping through the Atrium, imitating the movement of the North Sea. A natural colour palette, layered earthy textures and an eclectic furniture collection create a relaxed, inviting atmosphere in the lounge as well as linking the interior with the views of the coastal landscape. Over the next 12 months a number of Fairmont St Andrews guestrooms will undergo refurbishment to complete the renovations showcasing the best of Scottish heritage and hospitality. l

Over 200 industry leaders attended the Tourism Summit Aotearoa in Wellington where the infrastructure required to support New Zealand’s booming tourism industry was under the spotlight and attendees were updated on the National Tourism Infrastructure Assessment.

“This big and complex project is identifying tourism infrastructure deficts, barriers and the priorities for investment, from water, roading, cruise ship facilities and airports to tramping tracks, hotels, car parks and convention centres,” said chief executive of Tourism Industry Aotearoa, Chris Roberts.

New infrastructure is vital if the

NEWS FROM FRENCH POLYNESIA

tourism industry is to achieve its Tourism 2025 aspirational goal of $41 billion in annual turnover, while continuing to deliver an outstanding visitor experience.

Councils were also surveyed as some significant infrastructure falls within their responsibilities, such as ports, airports and shared facilities used by both residents and visitors, such as water and sewerage.

“Our project will highlight the opportunities for investment and ensure the private sector and central and local government are making regional and national infrastructure investment decisions based on robust insight.” l

Three of AccorHotels’ luxurious Sofitel Resorts in French Polynesia have launched new food and beverage offerings, in-room amenities and spa experiences, providing travellers to the Islands of Tahiti with even more value and luxury. Sofitel Moorea la Ora and Sofitel Bora Bora Private Island and Sofitel Bora Bora Marara Beach Resort, now include in their room rates, free wifi, daily minibar, buffet breakfast and Nespresso pod refills across all room categories. Two of the hotels have also further enhanced the in-room experience for guests staying in the highest luxury room categories which now feature the following exclusive amenities; private in-room check-in, one bottle of French Champagne on arrival, bottled water and ice at turndown, Newspresso pods and tea, VIP Lanvin amenities, onehour express ironing, shoe shining, fresh flowers in the bathroom, personalised letterhead paper, dedicated on-call concierge, and priority seating at resort restaurants.

The breakfast experience at Sofitel Moorea la Ora has been enhanced with gluten-free pastries and breads, an Asian corner, low-calorie options and a juice bar among many other upgrades and exquisite range across the food and beverage and well-being offerings. l

POPULAR WAIPUNA LODGE REFURB The long established but still popular Waipuna Lodge in suburban Auckland is giving its rooms a new look.

Sited alongside the Waipuna lagoon at Mt Wellington, the Lodge has seen thousands of weddings, conferences and business seminars over the years but was getting a little dated. In 2002, the owners decided on a soft refurbishment but have now begun a serious improvement to the rooms. Hamilton-based designer and architect Peter Were has been brought in to work on the fresh room designs and to bring his

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30 years of hospitality interior work into play.

His work to date has been to revamp and modernise the bathrooms and the next project is to once more refurb the function rooms. The 147-room property with its several presidential suites is frequently fully booked out and is a popular provider for the large adjoining industrial area.

Originally it was a motor lodge and more recently that older section was the last part of the property to be let. Now those rooms are being given a full makeover rather than

being the “also-rans” on the property.

Waipuna Lodge operates as a four and a half star hotel and is owned by the Mt Wellington Trust who also owns the Landmark Tavern in Panmure and the new Conference Suites in the Highbrook industrial development.

The bathroom side of the refurbishment is interesting in that the designer was looking for something that was “bulletproof”.

In this instance he worked with Boa Athukoraia of Project Floors and developed an outstanding splashback effect using vinyl floor planks. l

Peter Were.

CC INTERIORS Emilee Chandelier in Antique White

Rural New Zealand’s small town charm, and well-maintained late nineteenth century architecture, is a drawing card for many towns around New Zealand, which are home to a respectable tourist trade. Boutique hotels and luxury lodges can capitalise on the historical appeal by embracing a traditional, rusticinspired decor.

Utilising warm woods, traditional pieces, and vintage finds which give a nod to New Zealand’s

rich history; guests will be gently immersed in authentic, settler-inspired Kiwiana.

A palette of neutrals, such as Resene Biscotti, and earthy tones, like Resene Gargoyle, is a perfect base for a rustic lodge aesthetic.

Match antique wooden pieces to sumptuous leather armchairs, in a shade similar to Resene Alert Tan, and match with soft accessories in complementary hues. The key to a successful rustic look, is to ensure undeniable comfort and

subtle glamorous accents.

Keep your guests warm with a plethora of throws, cushions and soft elements, in rich tones like Resene Atlas, which offset exposed brick and antique accessories. A loaded bar cart, in a metallic hue similar to Resene Good As Gold, or subtle chandelier also ensure the mood is more akin to a stately home, than a hunting lodge. Plush taxidermy creatures or vintage rugby shields add bonus points.

Resene Alert Tan

Dawson and Co Viscount Chair

Dawson and Co Westminster Couch

Koko Classics Taxidermy Rabbit

Resene Atlas

Resene Gargoyle

Resene Biscotti

Trenzseater St James Stool

Tweedmill Dress Stewart Tartan Throw

Trenzseater St James Stool

Resene Good As Gold

Cheval Barcart Bar Cart

KoKo Classics Aslan Concrete Rust Lion

Koko Classics Chopasni High School Shield

Colours available from Resene ColorShops www.resene.co.nz 0800 737 363

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MINUTES WITH...

BRADLEY GARNETT

SKYCITY

At just 29 years of age, Bradley Garnett is setting an excellent example for all young New Zealanders who want to pursue a career in the highly competitive hospitality industry. “It all comes down to hard work,” he said. And having gone from part-time porter to SKYCITY’s Hotels Revenue Manager in the space of very few years, this self-defined ‘hotel geek’ speaks from experience.

It has been a huge year for Garnett, marked by winning two of the industry’s most coveted

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accolades; Emerging Tourism Leader at the 2016 Tourism Industry Awards, and Outstanding Young Hotel Executive of the Year at the 2016 New Zealand Hotel Industry Awards.

This double achievement was a dream come true for Garnett, who took his first steps in hospitality while attending high school in the small rural town of Maungaturoto.

But it wasn’t until moving to Auckland ten years ago that he got a foot on the career ladder, working as a part-time porter at the Crowne Plaza Hotel while completing a diploma in hospitality management at AUT. Within just two years Garnett was promoted twice, to guest service agent and reservation agent, and in 2008 he was off to Brisbane, Australia, to work as the reservations group coordinator at the Mercure and Ibis Hotels.

Ready to indulge his wanderlust, he embarked on a three-month trip across Europe, which opened his mind to a whole new world and left him with fond memories. More travels followed, including incredible experiences in Mexico and Indonesia, and when Garnett finally headed back home, in 2010, found NZ tourism industry was in great shape.

“Our country has come a long way, and Auckland is a great place to be at the moment, with plenty of high-quality restaurants and services, although we should build more hotels to accommodate the rise in demand,” he said.

Upon his return, Garnett was employed as the reservations group coordinator for SKYCITY Hotel and SKYCITY Grand Hotel, and two years later seconded into a maternity cover role as the Hotels Revenue Manager, which was made permanent in 2013. At that point, he was also given the responsibility of managing the SKYCITY Contact Centre, with

more than 2,000 daily customer interactions. He currently retains both positions, analysing hotel rates, availability and customer demographics, looking for potential issues and developing strategies with the sales and marketing teams.

“I love this diversity of roles,” Garnett said.

“It’s not just about the numbers. I’ve also made a real point of getting ‘out and about’, keeping up with what’s happening in the city, in New Zealand and overseas.”

This year’s achievements have given him even more motivation to develop his staff. “We always learn from each other and, having started in their role, I think my story can inspire them.

I encourage them to sell, but I also try to reward them and acknowledge them.”

At present, he’s focusing on a new, exciting and unprecedented challenge, as SKYCITY’s international convention centre and hotel are under construction and due to open in 2019—a development that is set to contribute $700 million to the Auckland economy.

“Hotels are where my passion is, and my end goal is to achieve a senior role either in hospitality or tourism,” he said. “I don’t rule out the possibility of moving overseas, at some point.”

For the time being, he’s just grateful for the opportunities at both SKYCITY and within the New Zealand Hospitality and Tourism sector and is eager to mentor other young people in the field. “It’s an amazing industry, and opportunities really come down to hard work.

What I’ve learnt along the way, from carrying bags to shift work, has paid off and helped me get to where I’m now,” he said. “There is no crystal ball—you have to try things out and learn, make the most of it.”. l

F U R N I T U R E l RU G S l L I G H T I N G l A C C E S S O R I E S l O U T D O O R l A RT

Hand craf t ed, ethic al ly pro du c ed hom e w a re s t hat a re s t yl is e d wo r k s o f b e a u t y.

A n e t h os infu s ed into e v er y piec e c u rat e d a n d gl o b a l ly s o u rc e d fo r Au s t ra l ia a n d Ne w Z e aland ’s l e ad ing I n ter io r Desig n e rs. Su pplyin g a n e c l e c t ic a s s o r t m e n t o f sop h ist ic ated c o n trac t fu r niture fo r t he c o m m e rc ia l a n d ho spit a l it y t ra d e.

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KING-SIZED ICE MOULDS Zoku’s slow melting, king-sized geometric shaped ice moulds will perfect mixologist skills. The ice moulds are easy to remove by simply pulling the silicone apart, no rinsing required.

These refined ice cubes make the perfect addition to any drink and fit in an average-sized rocks glass or a double old-fashioned glass. The product is BPA and phthalate-free.

Want your product featured? Contact sarah@reviewmags.com

THE SMARTEST SHELF

FRESH SPARKLING WATER ALWAYS ON TAP Imagine having freshly filtered chilled and sparkling water on demand. Now you can with Puro Water.

Puro.co.nz

Compatibility is essential for travellers in terms of charging.

Acting as both a USB charger and a shelf, Schneider Electric’s Saturn Zen smart shelf reduces the need for an adaptor making it a perfect accessory for today’s accommodation industry. Designed to hold two smart phones or one tablet, the smart shelf keeps devices out of the way when charging. Schneider has designed the charger using smart technology to deliver a five-star energy rating for energy efficiency, and optimise charging. Placed by the bed, USB charging outlets provide easy and convenient access to electronic devices, while they are charging.

ALL-WEATHER COLLECTION

NZ’S ICONIC ORIGINAL CUSTARD SQUARES Denheath’s uniquely different custard squares now come in a range of sizes from 6x6cm squares, 3x6cm slices and now available in petite size 4x4cm. It is the ideal finger food, morning or afternoon tea or full dessert and perfect for functions. Denheath delivers various flavours in the range. All custard squares and slices are delivered individually wrapped and offer customers a taste of our Kiwi famous unique custard squares. Denheath offers a range of premium desserts including cheesecakes and profiteroles. Your customers will love them. Available nationwide, order direct by calling 0800336432, or visit www.denheath.co.nz.

Welcome to the world of Artwood Outdoor where beauty meets practicality. Founded in Sweden in 1969, Artwood introduces beautiful all-weather outdoor garden collection. Furniture is designed and handcrafted from element-proof materials to survive the outdoor weather conditions, in both residential or commercial environments, and still look amazing for years to come.

For more information please visit www. artwoodfurniture.nz or call Johnston Imports, 0800ARTWOOD.

SOFT FURNISHINGS GUESTS WILL LOVE Brainchild of sisters-in-law Kate Pascoe and Kate Pascoe Squires, homeware brand Kate & Kate offers a range of Australian designed textiles and soft furnishings. Launched with a small collection of cotton blankets in 2013, Kate & Kate now produces two seasonal collections per year, all carefully created using only the highest-quality materials and craftsmanship. The Kate & Kate design aesthetic is renowned for its clean lines, geometric shapes and love of both colour and monochrome. This is reflected not only in its cotton blankets, but also in the 100 percent linen throws, napkins and tea towels, along with its cotton and linen cushions, luxurious bath sheets, hand towels and beach towels. The Summer 16/17 collection, Eastern Point, was inspired by the landscape and culture of Australia’s most transportive coastal retreats. It is a study of contrast between free form, hand-drawn shape and stark geometric design. Luxurious natural fibres are, as always, a focus with the introduction of luxurious natural linen and hand-woven cotton. The White Night throw and cushions form a special part of the Eastern Point collection. Beautifully loomed by hand, these textiles offer a particularly fine finish. Inspired by the coast of Byron Bay and the brilliance of the summer sun, their lightweight nature makes them the perfect choice for the warmer months. Want to offer your guests the comfort of Kate & Kate blankets, throws, linen cushions and towels? Contact hello@kateandkate.com.au to discuss the opportunity.

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CONTEMPORARY AND DURABLE LUXURY Skyline Design is synonymous with designing and manufacturing elegant, contemporary and extremely durable luxury outdoor furniture. Present in over 30 countries with an extensive portfolio of international clients in the hospitality and residential sectors, Skyline Design furnishes some of the world’s finest private residences, spas, restaurants, bars, leading hotel groups, branded hotels, lodges, motels and small independents.

Recognised globally as one of the leading providers of outdoor furniture to the contract furniture industry, it has a full range of lounges, daybeds, chaise longes, hanging chairs, dining tables, bar stools, tables, leaners, and accessories. Skyline Design truly makes your outdoor space spectacular. Each piece is designed in Spain and manufactured in Indonesia. Incorporating innovative design, lasting quality and customer service as the cornerstone of its international brand. Fabric options include a range of Sunbrella fabrics for cushion upholstery as well as the option to order the foam only and have your cushions upholstered locally in your own fabric. Pictured is the Chorus in Black Mushroom bar stools that are stackable and available with or without faux leather seat weaving alongside the Chorus Bar Table.

For more information contact Marcelle Candy on 09 972 9204 or visit www. designerscandy.co.nz.

SOOTHING GUEST SKINCARE

SEND YOUR GUESTS TO SALT HEAVEN New Zealand’s first Salt Cave Halotherapy, Salt Cave has been built on Auckland’s North Shore. The Salt Cave Halotherapy & Wellness Centre is the perfect place for your guests to relax, offering health rejuvenation and maintain well-being.

The contemporary wellness centre is within a man-made Salt Cave. This cave has been created from Himalayan rock salt. Salt Halotherapy has been incredibly popular in Europe for many years and its popularity is spreading worldwide. All of the salt used in the Salt Cave has come from organic Himalayan salt caves. After years of research, analysis and experience in the health profession, founder Prashant Saraf, who is originally from Nepal – the Himalayan kingdom, has built the Salt Cave to offer New Zealanders and visitors a natural healing treatment.

The Salt Cave Halotherapy is to clear lungs of toxins or viral infections and refresh the respiratory tract. Clinical studies have shown that a salt cave treatment can be beneficial for people suffering from skin conditions, ear conditions, snoring, sleep disorders, anxiety and depression caused by respiratory disorders. This form of natural therapy dates back over 200 years, utilising beneficial properties of salt mines. In ancient times, sick people were taken in salt caves and allowed to breathe in salt particles. Salt Cave Halotherapy is a drug-free, completely natural therapy with no proven side-effects and is suitable for all ages from six months and up. For more information and to offer exclusive prices for your guests contact Prashant Saraf on infosaltcavenz@gmail.com or visit www.saltcavenz.co.nz.

Founded by Lucy Bloomfield and Michael Tremeer, Trefiel aims to empower the modern day woman to spend time on herself and enable her to invest in her skincare routine without breaking the bank. The idea of the affordable and effective lace hydrogel sheet face mask was born. Trefiel is a gamechanging beauty brand whose indulgent lace hydro masks combine effective plant-based skincare with affordable luxury for a tribe of switched-on devotees. In the past few weeks, Trefiel has expanded its range as well as adding a luxurious new look, soothing every skin concern. Three new hydrogel masks were added to the offering, Brightening, Repairing, and Firming. Created to target different skin concerns, the formulas are new, but the commitment to plantbased pampering remains. Each mask boasts four key ingredients for optimal hydration, aloe vera, hydrolysed collagen, hyaluronic acid and vitamin E. The products are non-GMO and cruelty-free, and you’ll instantly recognise the chic black lace design from social media.Currently, the brand is extremely focused on the customer experience, but 2017 will see a number of partnerships with different brands and companies to grow the self-care and lifestyle side of the business. “As well as that, we’re sticking close to our roots as a skincare company and will be releasing two skincare lines in the next 6-12 months, one for oily skin and one for dry skin.” For more information or to offer your guests this incredible brand, contact Kristina at Kristina@trefiel.com.

ALL EYES ON ACE Danish designer Hans Hornemann has designed a new collection called Ace after taking inspiration from people with busy lives living in cities often without a car, in smaller spaces and with no patience. “All my friends are constantly moving, from one small apartment to the next,” said Hornemann. “So I had this idea of being able to cycle down to a shop, fall in love with a chair, and then be able to take it home on your bike on that same day.” For this idea to come to life, the conventional flat-packed furniture had to be challenged but also combined it with a sense of exclusivity in a new and unexpected way. The attention to detail and the high-quality textile material used in the collection is evident, on top of which the chair is designed to be effortlessly assembled.

The Ace collection consists of a lounge chair, dining chair, sofa and footstool, available in a vibrant velour, a flecked wool textile as well as an exclusive leather. It is available through Design Denmark in New Zealand. For more information or to order visit www.designdenmark.co.nz, call 0800 DENMARK, or email bill@designdenmark.co.nz

KEEPING THINGS PURE The very definition of ‘Atawhai’ means pure, keeping things the way they were when they were first created, that’s why Jackie Anstiss saw it fitting to name her business Atawhai Farm as their goat’s milk soap and health products are a pure natural product. Situated near Amberley in Canterbury, Anstiss runs a small farm with Saanen goats, Wiltshire sheep, chickens, kunekune pigs and dogs. The venture began five years ago after her son could only tolerate goat’s milk and the goats at first were the answer to that. However, having been buying goat’s milk soap for the family, Anstiss was interested in trying to make her own and since then, hasn’t looked back. “All of our goat’s milk soap is handmade from the pure ingredients of 1/3 fresh goat milk, 1/3 of coconut oil and a third of olive oil,” said Anstiss. “You know exactly what you are applying to your skin and body, confident that it should only have a positive effect. They are perfect for all skin types including sensitive skin and people with skin conditions.” Atawhai Farm Soaps and Health products use only quality ingredients and are laden with natural healing properties. The beautiful natural soap is available in many different designs and styles and can be tailored to the client’s needs. To offer your guests a natural New Zealand-made soap or health products contact Jackie on atawhaifarm@gmail.com or atawhaifarm.co.nz

NEW NAME SAME PASSION

Earlier this year, the foodservice interests in Bidvest were split into a new international business whose primary focus is food and foodservice.

It also brought about a change of name, so from December Bidvest will be trading as Bidfood.

“The new name resonates with our business philosophy,” said CEO Phil Struckmann. “It is important to retain a link to our roots (‘Bid’) but at the same time use a word that is indicative of our future (‘food’). For us, it is all about the food, and the solutions and services that we offer the market. We are passionate about our industry and will continue to aim to provide outstanding service and support to our customers.”

New artwork on trucks, new logos on stationery, and a new legal name of Bidfood Limited will be changed over the next month. Primary phone numbers remain unchanged.

Most importantly, the Bidfood team remains the same and are still committed to being an outstanding business partner to every customer.

“We thank all of our customers for their on-going support and look forward to developing exciting ideas and solutions that reflect our shared passion for food.” l

RESPONSIVE FOOD SUPPLY DURING PEAK BOOKING SEASON Managing supplies is an integral part of effectively leveraging the annual tourism boom each summer. As rooms fill up and demand increases for seasonal ingredients, dependable food distribution becomes a vital ingredient in many successful Christmas menus, especially when you need something last minute.

Whilst dealing with large overseas suppliers may reduce costs in the short term, you can feel like your order is just a number.

Countrywide Food Distributors’ CEO, Dennis Cox emphasises that you do not have to tradeoff flexibility and cost. Since 1994, Countrywide Distributors’ collective business model has enabled local distributors to combine the buying power of a larger distributor, with the high levels of service typical of small, local players.

There are eleven owner-operated companies, each servicing an exclusive area of distribution; Kaans Catering Supplies in Southland and Otago, Service Foods in Auckland, Christchurch and Taranaki,

FINALISTS IN THE BAY ANNOUNCED

Shellpack Seafoods, Seafood Specialists, Active Marketing, and Wanganui Food Distributors in the North Island and Upmarketing and Fox Distributors rounding out the rest of the South Island.

Countrywide’s region-based model allows each member to gain high levels of local knowledge, and maintain the responsive service that characterises a small distributor.

Some owner-operators work seven days a week, on hand for those last-minute emergencies, invaluable during peak season.

Customers praise Countrywide’s willingness to help. ‘’The other company was inflexible with delivery times. I felt like I was putting them out if you rang and asked for something. But Countrywide members go the extra mile,” said one customer after switching to Countrywide.

Countrywide invites you to view their range of Christmas specials online or request a comparative price check on 20 top selling items. www.countrywidedist.co.nz. l

CHARDONNAY TRIUMPHS AGAIN

UPLIFTING ASPARAGUS CONCOCTION Helma van den Berg

In celebration of New Zealand’s love affair with asparagus, Auckland’s Café Hanoi created a citrusy, uplifting cocktail with the delicate spears – the Scent of Spring.

A margarita-style beverage, it’s a blend of dry vermouth, agave syrup, aquafaba and lime juice paired with Vietnamese mint to add a spicy kick.

Mixologist Dan Sullivan wanted to perfectly complement the clean yet spicy flavours of the restaurant’s authentic Vietnamese cuisine. l

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Across 13 categories, over 1200 nominations were received for this year’s Bay Hospitality Awards. Initiated by the Restaurant Association of NZ, the awards have been well received by the local hospitality industry and have gathered wide-ranging support in the Bay of Plenty area including regions’ like Tauranga, Papamoa, Waihi Beach and Te Puke among others.

“The awards are all about recognition from our industry, we want to raise the profile of the regions local hospitality sector and highlight those that are doing well,” said Andrew Targett, president of Restaurant Association Bay of Plenty Branch.

Hosted by Masterchef NZ winners Karena and Kasey Bird, finalists will be honoured for their outstanding commitment to this exciting and vibrant industry at Mills Reef Winery and Restaurant late November. Final voting across the 13 categories is now open with voting available online for hospitality industry workers, owners, suppliers and sales reps to the industry. Finalists include Brooklyn Patio and Eatery, Flat White Café, Mount Brewing Co chef Martin Allan, Good Things Kitchen, Nomad Food and Wine, and Tia’s Tacos. For the full list visit www.restaurantandcafe.co.nz. l

Clearview Estate on Hawke’s Bay Te Awanga coast is further cementing its reputation as one of the country’s leading Chardonnay producers, with yet another strong for its Reserve Chardonnay 2015.

Following hot on the heels of winning the Champion Wine of the Show and Champion Chardonnay at the New Zealand International Wine Show at the beginning of the month, the Clearview Reserve Chardonnay 2015 has taken out the Chardonnay Trophy at the Hawke’s Bay A&P Wine Awards announced in Hastings.

“Our first release in 1992 of Reserve Chardonnay using fruit from the same vines planted 29 years ago won a Trophy, so it’s gratifying to know we have maintained the quality and consistency of our flagship wine over a quarter of a century,” said co-owner Tim Turvey.

Although the Clearview team is also quick to point out that it’s not just Chardonnays that are proving excellent, there’s a strong expectation that all its rosé and red wines will be strong award contenders also. l

December/January 2017

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www.ServiceIQ.org.nz

0800 863 693

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

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

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

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

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

TRAINED

THEY ARE

AREN’T BORN

WAITERS

REFRESHING NEW FLAVOUR With the launch of the limited-edition Coca-Cola flavour landing in stores, New Zealanders were the first in the world to taste the refreshing and sophisticated new flavour.

“This will be the first new flavour we have launched in New Zealand in almost a decade,” said the head of marketing for Coca-Cola Oceania, Tracey Evans.

“Coca-Cola Ginger delivers the great Coke taste with a refreshing new twist, a hint of ginger. It is only being released in a limited-edition run.”

Ginger is already a trending flavour in New Zealand, with sales of gingerflavoured drinks up on previous years. l

BELLOTA TURNS 10 Auckland’s favourite authentic Spanish tapas bar has turned ten. Birthday celebrations were hosted by the man behind the magic, worldfamous Kiwi chef, Peter Gordon.

“I’m very proud to be celebrating Bellota’s 10th birthday,” said Gordon. “Looking back on the past decade, I’m particularly appreciative of the staff that have come and gone over the years. We’ve employed some wonderful folk who shared my passion for authentic Spanish cuisine we serve, and who have helped ensure Bellota has stood the test of time in an increasingly

competitive Auckland restaurant market.”

Bellota now has one of New Zealand’s largest Spanish-only wine lists, recently adding seven directly imported Spanish wines, exclusive to Bellota.

The restaurant was SkyCity’s first signature restaurant on Federal Street, later expanding to include an outdoor bar and seating, adding to the award-winning precinct’s al fresco dining.

“Federal Street has changed significantly since Bellota first opened. The area has become one of Auckland’s top dining destinations.” l

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With Christmas upon us and your Hotel racking up another day with occupancy in the 90’s again, both owners & Hotel senior management are pretty pleased with their efforts to date and are looking forward to the Christmas party season starting.

By the time you read this you will have sent out the Christmas cards and no doubt received a couple back yourself but I wonder how many of you would have had the foresight to send a Christmas card to Tourism New Zealand, Air New Zealand, TIA members from yesteryear, Taika Waititi, Steve Hanson, Chairman of China Southern or even John Key? No!!!

None of you??? This does not actually surprise me as I am sure that the wonderful numbers your hotel is experiencing are mostly down to your BDM whom you pay a paltry 50k and the GM (who

may earn a bit more but in most cases, not much more).

The Dr is all for given praise where it is due and those named above are just a handful who deserve the Christmas cards along with another 100+ individuals, companies and organisations alike that are out there every day ‘selling’ our country to the World.

If you are one who did not send a card, what exactly are you going to do? Two options really.

Option 1. Nothing. This is pretty much all you do at any rate, you live in your “hotel bubble”, you don’t give your time to organisations or committees, you don’t participate in online surveys. You don’t ‘give back’ to the industry; oh don’t get me wrong, I am sure you offer up a couple of room nights or an F & B voucher for the local school or some fundraiser for stray cats and that goes a long way in helping to fill your hotel rooms doesn’t it?

Option 2. Get involved. Get out of your office, roll up your sleeves and become a part of the industry you work within. Start by joining

SKAL, the largest Travel & Tourism organisation in the world and with the current International President being a Kiwi, why would you not, heck they have 6 clubs in NZ already. Become a TIA member and have a say in how the shape of travel & tourism industry in New Zealand will be in the future, they have been going since 1953 and have played a part in building the foundations of the industry we currently call our own. Hospitality New Zealand (previously HANZ), NZ Chefs Association etc.

Although the two options above could easily be expanded, upon I am sure you are now getting the gist. Remember your rooms didn’t fill because of just you and the sales team, there are so many others who have played their part.

Don’t just work in the industry, become a part of it, you will feel so much better next year when you are sitting down doing your Christmas card list and apart from your time it costs very little. l

December/January 2017

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MILK-STACHE

Restaurant and Cafe have curated the perfect milk and milk alternative products for your establishment. Whether it’s chocolate milkshakes or matcha lattes, these milks and mylks will be sure to be rich and flavoursome, leaving your guests coming back for more.

BLUE DIAMOND BARISTA BLEND

Soy and dairy-free, Almond Breeze Barista Blend stretches and textures just like dairy, with 30 percent less calories than skim and soy milk. A great dairy alternative in coffee, smoothies and baking it is designed to deliver great taste and a rich creamy froth to sit atop lattes, cappuccinos and flat whites. For more information: James Crisp Ltd Thomas Jasper Ph: 09 309 0802 Thomas.jasper@jamescrisp.co.nz

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ANCHOR ORGANIC MILK

Anchor Organic Milk is an everyday, affordable organic milk for establishments. Anchor set out on a mission to make organic milk widely available at a price more establishments could regularly afford, and Anchor Organic Blue Milk was produced.

Certified by AsureQuality, Anchor’s Organic Blue Milk is a good source of calcium, essential for building strong teeth and bones, as well as a source of Vitamin A for immune support and Vitamin B2 to help boost energy (when consumed as part of a healthy eating plan).

For more information: www.anchor.co.nz.

ALPRO COCONUT FOR PROFESSIONALS

Alpro For Professionals Coconut is the new kid on the block from the Alpro stable. It leaves a lovely fresh aftertaste with a hint of coconut. Staying true to the brand, the coconut flavour is very subtle and does not overpower the coffee. As performance is also critical, the coconut milk has been blended with soy so that there is sufficient protein and body to make a great coffee.

Alpro Coconut is a great addition to the coffee menu and also works well in cold applications.

For more information: Greg Smith 09 256 4284 greg@realfoods.co.nz

MAMMOTH FEAST

Mammoth Feast is the drink customers reach for when they need energy that goes on and on. With 45g of protein, an excellent source of fibre, vitamins and minerals, Mammoth Feast helps to fuel customers through their morning or afternoon.

Coming in two delicious flavours Chocolate Honeycomb and Chocolate Banana, it’s the fuel to crush any occasion.

For more information: www.fonterra.com.

ANCHOR LIGHT PROOFBOTTLE

There’s a lot that consumers love about milk – which is good for Anchor who has been producing it for the last 125 years. They know the nourishing, natural goodness that milk has to offer and ensure that New Zealanders get just that every day. That’s why Anchor created a bit of a revolution when it introduced the Light Proof milk bottle. This was in response to independent studies that showed light damages milk.

Anchor couldn’t light damage its milk and wanted to ensure that all the vital nutrients and minerals were locked in.

For more information: www.anchor.co.nz.

ALPRO SOYA FOR PROFESSIONALS

Alpro For Professionals Soy was crafted specifically for use in espresso coffee.

The soy flavour is toned down so that the barista can showcase the coffee. It froths up perfectly to create beautiful ‘Alproccinos’ and ‘Alprolattes’. The sturdy, shiny micro foam lasts to the bottom of the drink and assists greatly with latte art. Alpro For Professional Soy is non-GMO, lactose-free, gluten-free, and low in saturated fat. The sugar level is also low and is sweetened with apple extract. Alpro penetration has grown significantly over the last 12 months as baristas and consumers started to recognise the superior performance.

For more information Greg Smith 09 256 4284 greg@realfoods.co.nz December/January 2017

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sialnetwork

A VISIT TO SIAL PARIS IS ALWAYS A GOOD IDEA

WORLDWIDE TRENDS

FRANCE

TOUS ANTIGASPI, CARREFOUR

TOOK CENTRE STAGE

World Tour by SIAL awarded the international products that best reflected the latest consumption and retail trends that are shaping the food trade market at a global level.

As France annually throws away nine million tonnes of still consumable food products, retailers have taken action by selling products with visual defects. Giant chain Carrefour and Le Collectif des Gueules Cassées have recently launched a brand called ‘Tous Antigaspi’ (with ‘gaspi’ being short for gaspillage, ‘waste’), which started selling ‘ugly’ fruit and vegetables at a 30 percent lower price. Last February, the supermarket company released a new range of ugly cereal and invited all of its suppliers to join this initiative.

Nicolas Trentesaux, director of SIAL Network, with French judge Florence Bray

This year’s three main trends were Health, Smart Shopping & Convenience, and Channel Blurring and Changing Consumption. A panel of 28 international judges from professional magazines, including Tania Walters from HOTEL Magazine, singled out 28 country finalists from a line-up of 86 products. The global winner was a tie between France with Tous Antigaspi by Carrefour, and Spain with DiaBalance by BalanceLabs.

Innovation and sustainability have once again played a central role at SIAL Paris this year. Held in the French capital from 16 to 20 October, the event confirmed its leadership and influence on international food markets, food services and PAIs, helping forwardthinking industry players to mix and mingle with the right people. “The profiles of our national and international visitors is proof of the quality of our offer,” said Nicolas Trentesaux, director of SIAL Network. “We are very proud to say that all of SIAL’s participants, both exhibitors and visitors, have once again helped us to turn this fair into the major international event for agribusiness, a highly strategic sector.”

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OUR COUNTRY WINNER Lewis Road Creamery was named as New Zealand’s country winner.

Pictured, Nicolas Trentesaux with World Tour by SIAL judge Tania Walters from SupermarketNews

SPAIN

DIA BALANCE, BALANCELABS

Through the DiaBalance brand, BalanceLabs offers specific products and services to help people with diabetes and their families to lead a life as easy, healthy and balanced as possible. Their products range from energy drinks to glucose gels, bread, cookies, desserts and pasta.

PAR-BAKED

GOODS

For more information contact: Teri Oosthuzien, Ph: 09 9193518, Mob 021984765, teri.oosthuizen@gwf.com.au Ash Tyson, Ph: 09 9193511, Mob 021611184, ash.tyson@gwf.com.au

ARTISAN PAR BAKE Just in time for the warmer months, Kapiti Artisan Bakehouse has released two new Artisan breads that will most certainly be a must-have for your guests.

The first addition is a KAB-first, a Tomato, Cheese and Bacon Focaccia, while the second is a Cheese, Onion, and Garlic Ciabatta, which packs a powerful punch of flavours.

All Kapiti Artisan Bakehouse’s breads are totally natural with no preservatives, no additives, and no artificial ingredients.

To order, call 06 3640446.

THAW & SERVE Speedibake is a range of Classic and Rustic dinner rolls & sliders, lunch rolls and sharing loaves for all meal occasions. The extensive range is convenient and quick to prepare.

Simply ‘THAW & SERVE’ any product from the range for added speed and convenience without compromise. Alternatively, for that just-baked taste and aroma, ‘FLASHBAKE’ the bread for a couple of minutes - less than half the time of traditional par-bake. Available from GWF and Distributors.

George Weston Foods (NZ) Limited

EMMA JANES GOURMAND PASTRY

SOUTHERN ITALIAN DELICACY

If one word could be used to sum up the Gourmand Pastry range it would be ‘delectable’.

Nothing can quite compare to a freshly baked European croissant and now you can achieve that right in your own kitchen. The Gourmand “take & bake” range is made by chefs FOR chefs, you can be assured of consistent quality and taste every time. The Danish Crown in the Gourmand range is no exception. With a generous dollop of real custard and only the best ingredients used to make the pastry, Gourmand Pastry Danish Crown is second to none and makes the ideal cabinet snack or buffet option. Be sure to try Emma Janes line of original breakfast croissants, light and fluffy to bite with guaranteed quality and competitive pricing. For more information phone 06 355 5057, email info@emmajanes.co.nz or visit www.emmajanes.co.nz.

Often just the thought of flavours from a different country can make our mouth water and conjure up exotic images of far away places. With his Real Italian Doughnuts (known in Italy as ‘zeppole di patate’), Salve Basile has brought traditional Italian flavours to life.

A renowned Southern Italian delicacy, this product is a yeast-based doughnut made with all natural ingredients including potatoes, flour, olive oil and lemon zest. The result is a soft, light and airy doughnut that is absolutely delicious.For more information visit www. realitaliandoughnuts.com or call 0274 431 378. Bidfood Code 68928 (contact your Bidfood Sales rep to order).

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According to the man himself, Paul Henry, this wine “looks bloody fantastic, it’s got a great nose, and it is very, very flavoursome and smooth”. The blend features a unique mix of Pinot Noir grapes from four of Invivo’s top Central Otago growers in Bannockburn and Gibbston Valley.

SMIRNOFF PURE Smirnoff Pure’s sophisticated new range of pre-mixed vodkas has all natural flavours and colours and no preservatives. Available in four flavours: Classic Lime and Soda, Cranberry Apple and Soda, Ginger Lime and Soda, and Passionfruit and Soda. Smirnoff Pure is just like you’d mix it yourself, vodka and natural ingredients.

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BLACK BARN ROSÉ 2016

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This crisp and racy dry rosé with delicate strawberry and red floral flavours has a succulent front-mid palate texture, dry with fresh acidity and lingering texture. It features red berry fruits, a touch of Damson plum with a flinty complexity on the nose. It is perfect for alfresco dining, long lunches, barbecues and hot summer afternoons.

STELLA ARTOIS LÉGÈRE A crisp, premium lager, Stella Artois Légère offers consumers less than half the carbs of the original Stella Artois. Known for its heritage, quality and supreme craftsmanship, Stella Artois Légère is the low-carbohydrate alternative with the same values, an elegant look, and a smooth, well-rounded flavour.

JOIY Celebrate moments of joy these holidays with this gorgeous Prosecco-style sparkling wine, the perfect size to share with friends or indulge in your own moment of Joiy. The stylish sparkling is hard to beat for toasting the delights of summer. With an easy ‘pick and go’ format, it’s the must have for your picnic, BBQ, beach or boat excursion. This lovely New Zealand wine boasts a range of awards including New Zealand Food Awards Winner, Air New Zealand Wine Awards Silver, New Zealand International Silver and Sydney International Wine Awards Blue Gold.

Contact: admin@joiy.co.nz or visit www.joiy.co.nz.

An exceptional rich ruby red wine of outstanding depth and structure. Vibrant and alluring, it displays notes of dark red fruits, blackberries and dark chocolate with a deep earthy undertone held together with rip tannins, fine acidity and minerality. Hans wants drinkers to enjoy his small-production and truly handmade Pinot at its full potential like you would with a ‘Grand Cru’ Burgundy and aged the bottles further three years before releasing without the heavy price tag. Matched well with pork, lamb and pasta dishes.

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WAIPARA SPRINGS RIESLING 2015

A classic lower-alcohol style of Riesling, spring flowers, ginger spice, mandarin blossom, fresh citrus and a touch of honey are abundant on the nose of this wine. On the palate this wine has flavours reminiscent of lemon and lime, mandarin peel, freshly-baked ginger biscuits and orange sherbet. Rich, complex mouthfeel that combines with the salivating acidity, working to balance the wine residual sugar providing a lingering and elegant finish.

Best matched with antipasto, fish and shellfish dishes.

JIM BARRY ASSYRTIKO Jim Barry Wines have made history producing Australia’s first Assyrtiko.

The fresh, crisp, acidic qualities of the wine are perfect accompaniments to contemporary Australian food and a natural partner for the Australian climate and cuisine.

Similar to the distinct flavours of Jim Barry site specific Rieslings, Assyrtiko provides a true expression of its terroir.

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URLAR PINOT NOIR 2014

The classic 2014 vintage delivers an elegant wine of dark red berry fruits, dried herbs, lifted red florals and subtle savoury notes. The fruit is complexed by layers of whole bunch nuances, undergrowth, spices and earthy cedar. Elegantly concentrated with fine tannins and a silky texture.

Beautifully suited to a rack of lamb or gamey dishes such as venison or duck.

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HANS HERZOG PINOT NOIR VINTAGE 2011

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PAUL HENRY PINOT NOIR 2015

ABSOLUT FACET LIMITED EDITION

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Absolut has launched its latest limited-edition bottle, Absolut Facet, featuring a striking blue asymmetrical design. The edges of the Absolut Facet bottle have been cut into like a gem, creating a number of faces that catch the light in unique ways, symbolising the many directions #AbsolutNights can take you. Following its success of last year’s Absolut Electrik twin release in metallic blue and silver, Absolut Facet follows the brands much anticipated tradition of releasing uniquely designed end of year limited editions.

Indulge in a moment of pure Joiy A Sparkling Wine to release your inner mischief

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PAYING IT FORWARD IN A CRISIS Rachael Shadbolt, GM Accommodation, Partnerships and Communication, AccommodationNZ, part of Hospitality New Zealand

It never ceases to amaze me the resilience that New Zealanders have when it comes to dealing with a natural disaster. While the majority of us were jolted out of our beds in the middle of night on the 14 November only to retreat back into them again, little did we know how our fellow Kiwis in Kaikoura were coping or what damage had been sustained.

Come day break it became clear this had been a significant event and Hospitality NZ started checking on our members in the quake effected areas. What came through loud and clear was that, yes, there was damage, and that was a concern, but that would have to wait as front of mind for our members was looking after their guests first.

At the same time, we started fielding calls from around the country that people were cancelling their travel to parts of the country that had not been effected by the earthquake. This also occurred in 2011 with the Christchurch earthquake, except this time Tourism New Zealand and the wider hospitality and tourism industry were on to it straightway in an attempt to calm the international visitor markets and mitigate against significant cancellations heading into the high season.

I also heard of some operators charging full cancellation fees to guests who simply couldn’t make

it to their chosen destination due to the disruption caused by the earthquake. This got me thinking about paying it forward in a crisis.

Showing a little goodwill now can often reap benefits in the future for a business. Like elephants, human beings have long memories - they also have online review channels to vent their dissatisfaction.

While large numbers of cancellations can be concerning for a business, remember, guests may well be customers in the future and during a crisis they cancel for reasons that are genuine and important to them.

I’m not suggesting that you should just give it all away, as technically if a business is still able to provide the services a guest has booked and/or paid for, or can provide the services for the dates booked, then a business is still able to fulfil its contract with the guest.

If, however, the guest is intent on cancelling their booking, you might need to be prepared to negotiate or meet them half way, with the

IGNORANCE IS NO DEFENCE There has been a lot in the news lately about Online Travel Agents (OTAs), including much about Airbnb, and whilst being somewhat reluctant to add fuel to the fire or give them more publicity, I feel obliged to comment.

Kathryn Officer Association President, Bed & Breakfast Association NEW ZEALAND www.bandbassociation.co.nz

Our overseas visitors should be able to assume that they can compare apples with apples when they look to book a Bed & Breakfast in New Zealand. They should be able to assume that the B&B they are booking provides a safe and secure environment and that it is fully compliant. Whilst understanding the difference in standards offered, usually identified by price (although not always), travellers choosing to stay in a B&B do so for one reason – to be hosted by the B&B owners.

They want to stay in a Kiwi home where they can experience a truly personalised service where emphasis is on friendly and generous home hospitality. They should be able to assume all B&Bs operate within the law; they should be assured they will be staying in properties where the hosts have undertaken to comply with their obligations and

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to provide a safe, secure, quality experience.

How can we ensure that all B&Bs throughout New Zealand are aware of their compliance requirements?

How can we ensure they act on that knowledge? And where does responsibility lie for education of and monitoring of compliance requirements? These are tough questions and everyone will hold a different view.

It is not OK for a home owner to open as a B&B and take payment from guests and then operate in an unprofessional manner. Anyone choosing to list their property with an OTA should research what they need to do to become compliant.

Guests need to feel confident that they are getting what they pay for. This means that the B&B is operating within the various laws, regulations and bylaws that affect home hosting in their region. Many new B&B operators are alarmingly unaware of the requirement to comply with statutory and local government bylaws. Some might know but prefer to “bury their heads in the sand” and operate regardless. In law, ignorance is no defence!

Bed & Breakfast Association New Zealand (BBANZ) is a membership organisation set up and

run by members. We educate our members (and assess them against strict criteria), however, this does not include operators who choose not to belong to the Association.

Some of these B&Bs might operate legitimately but there will be many others who are non-compliant.

BBANZ believes all B&B properties listing with OTAs should be informed that there are compliance obligations. Both Booking.com and Airbnb go some way to informing accommodation providers what they need to do. Airbnb encourages hosts to think about their compliance responsibilities. Booking.com’s Terms and Conditions require accommodation providers to “warrant” that they hold and comply with all “permits, licences and other governmental authorisations and requirements necessary.” However, properties listing with the OTAs are not assessed to ensure they are meeting the criteria.

Part of the Association’s mandate is to ensure its members are aware of their compliance responsibilities.

We help to raise awareness of their responsibilities through education and by our assessment process. All members are assessed at the time of joining (and regularly thereafter)

view that developing goodwill now may well pay off for you in the future (pay it forward, so to speak). You could consider limiting the cancellation fee to the reasonable costs associated with that booking.

Also, take into account the likelihood that losses could be replaced by rebooking another guest.

Naturally the media have provided a blow by blow account of the earthquake and have interviewed the visitors being evacuated from Kaikoura. The resounding sentiment was how fabulous the community was in looking after them, even when the locals had bigger issues to deal with themselves.

Paying it forward has never resulted in a bad review, being unsympathetic to a cause or crisis just might. l

with membership not confirmed until full compliance with our assessment schedule is established.

We have a Code of Practice requiring members to observe high professional standards of quality, service and personal hospitality, a high standard of cleanliness, comfort and service, whilst striving to offer good value for money. Most importantly our Code of Practice requires compliance with the various laws, regulations and bylaws that affects home hosting in their region.

Association President: Kathryn Officer t: +64 7 865 8285 125 Pacific View Drive, Whangamata 3620 e: president@ bandbassociation.co.nz www.bandbassociation.co.nz BBANZ produces Operational Guidelines, available to everyone, developed to ensure all B&B hosts have an awareness of their legal obligations and the minimum standards guests could expect when staying in bed and breakfast properties.

Everyone involved in our industry has a responsibility to ensure visitors receive a first class quality experience no matter what level of property they choose to book.

Information is available about rules, regulations and standards and it is incumbent on those wishing to open their homes as B&Bs and list with OTAs, to ensure they search for it.

The Bed & Breakfast Association is committed to continue to do our very best to find ways to facilitate an education process for all B&B operators in New Zealand. l

Awards for Excellence

National Winners for 2016 Supreme Award Winner Waipoua Lodge, Northland

Excellence in Training and Staff Development Delaware North Wellington Airport

Excellence in Marketing Rydges Wellington

Excellence in Gaming Edinburgh Street, Pukekohe

Best Retail Off-Licence Super Liquor Ilam, Christchurch

Best Accommodation - 30 Rooms and under Waipoua Lodge, Northland

Best New/Redeveloped Bar/ Restaurant The Papanui, Christchurch

Excellence in Host Responsibility Christchurch Casino

Best Country Hotel Omakau Commercial Hotel

Best Music Entertainment Venue Smash Palace, Gisborne

Best New/Redeveloped Accommodation Mangapapa Hotel, Havelock North

Excellence in Customer Service Waipoua Lodge, Northland

Accommodation Host of the Year Sport of Kings Motel, Rotorua

Best Bar Emporium Eatery & Bar, Napier

Best Cafe Dog With Two Tails, Dunedin

Best Accommodation - Over 30 Rooms Bolton Hotel, Wellington

Best Restaurant Harbourside, Auckland

For more information on our Awards for Excellence programme, email nsc@hospitalitynz.org.nz or visit hospitalitynz.org.nz

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MARKET LEADING FUNCTIONALITY New Zealand’s leading ATM provider for the hospitality sector, Next Payments, provides market leading ATMs supported by industry best customer service and support. All machines are brand-new, which means transactions are processed quickly and other market leading functionality is available, such as free onscreen advertising to support your business.

The Next Payments help desk is available 24/7 ensuring there is never a moment your busy venue cannot access support for your ATM. Next Payments offer fair contracts, with generous rebates, so you will earn money while providing your customers a premium ATM service.

The ATM accepts all bank cards.

The company proudly accepted the award for 2016 Financial Service Growth Company of the Year, which demonstrates their successful organic growth, a testament to their unwavering commitment to providing industry-leading service.

For more information about Next Payments call 0800 639 8286. l

AMENDMENTS TO CONTRACT CLAUSES Expedia and Booking.com will amend price and availability parity clauses in their contracts with New Zealand accommodation providers to resolve a Commerce Commission investigation.

The parity clauses in question had required New Zealand accommodation providers to offer their best price and all their rooms to online travel sites operated by Expedia and Booking.com, including Wotif. com and Hotels.com. The Commission was investigating whether these clauses were

anti-competitive and prevented competing online sites from negotiating better deals directly with accommodation providers.

“The amendments mean accommodation providers can now offer lower rates or tailor special deals for walk-ins, telephone bookings or loyalty members that are separate to the prices they advertise online. They are also no longer required to offer all their rooms on Expedia or Booking. com websites,” said Commission Chari Dr Mark Berry. l

Software to strengthen any hospitality business

Software to strengthen any hospitality business

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BED BUGS – THE MODERN PLAGUE In recent years bed bugs, long considered to be almost extinct, have staged a comeback to plague hotels, motels, hostels and lodges throughout the world.

IF you’re looking for additional revenue, do what some overseas hotels are doing and check your car park for how many regular vacant spaces there are. At around $75 a week, half a dozen empty spots would rent out to local businesses for around $500 a week with no servicing and make a nice little bonus.

Interesting to see that OTAs in the US are now responsible for 50 percent of chain bookings and 58 percent for independents – and growing. That’s a big chunk of commission revenue. In Europe it’s even more acute with three quarters of all independent bookings now coming from online intermediaries. The concern is who else as well as the existing players may come into the market in 2017.

Someone said the other day that if men think women are the weaker sex, try pulling the blankets back to your side of the bed.

A popular Wellington hotel didn’t win my heart the other day after I wanted a second room key. The sole receptionist said she was just off shift and her replacement due any minute would help me. Seven minutes later when she appeared, I got the key but frustrated at the attitude.

The hotel industry in Europe has been stunned by the results of dating website survey for married couples.

It found that hotel staff including receptionists, room attendants,

There are two reasons for this.

Firstly, the behaviour of the bugs themselves has changed. Modern bed bugs walk further and faster than their ancestors. This means that the bugs may be resting far from the beds they infest, using cracks and crevices to travel through the walls between rooms.

Secondly, the bugs are becoming increasingly resistant to insecticides. Combined with this, the rise in world travel enables the bugs to hitch rides in suitcases from country to country and bed to bed.

Just because a hotel is free of bugs one week does not mean it will be free the next. And one female bug can lay up to 400 eggs in her life. Since bed bugs are frequently considered to be a sign of dirty premises, and since bitten guests are not generally understanding when they come to comment on Trip Advisor, this can be a disaster.

Until recently the only solutions have been to either find a new insecticide, or increase the toxicity level of existing ones. But more

toxic insecticides carry risks to humans; risks that can only be avoided by closing the treated rooms to guests for days after treatment. Furthermore, higher toxicity or new insecticides will in time result in yet more highly resistant strains of bed bug, as survivors go on to breed again.

Fortunately there is now a solution; a treatment method that is 100 percent effective, and which bed bugs will never develop resistance to: heat.

The “Simply Heat” and “Just Freeze” systems marketed in New Zealand by Alpeco are two contrasting solutions to the same problem. In the former, heat pumps are installed in the infested area, and the entire room is heated to about 55°C for several hours.

Such a temperature is rapidly fatal to insects. After treatment is completed the room is immediately available for occupation. And best of all, there is no way in which bed bugs will ever develop resistance to being essentially roasted to death!

Nor will they ever develop resistance to being frozen.

The “Just freeze” system uses Cryonite – CO2 which, via a special applicator, is sprayed, at a temperature of -78°C, as a snow onto infested areas. Within minutes the snow has melted and evaporated, leaving absolutely no residue. It can even be sprayed directly into electrical equipment without causing damage. And once again, the room is available for occupation immediately after treatment is completed.

Finally, Diatomaceous Earth is sprayed into cracks and crevices to prevent reinfestation. This too is a treatment which insects will never develop resistance to, for it works by scratching their cuticle, their tough outer ‘skin’, causing them to dehydrate and die. It is totally non-toxic to humans and unlike conventional residual insecticides, does not loose efficacy over time.

The modern bed bug has new weapons in its arsenal… but so have we! l

waiters and managers topped the table as the most adulterous. Over 10 percent went as far as sleeping with a colleague in a free hotel room while others admitted having sex in the hotel pool, a number had slept with clients and 70 percent had flirted with hotel guests.

and hotel enquiries. We just hope the big quake didn’t put them off.

growth. Even the expert economists are saying that while there won’t be a crash, things will definitely cool a bit.

A recent American survey has shown that 81 percent of customers abandon online travel and hotel bookings before completion because they think it is too hard or the process is too long. It just shows that online needs to be really friendly. One Auckland hotel has a partial solution – it simply asks for a phone number and a reservations clerk rings the person straight back. And they report turning over 75 percent of the queries into bookings. As an online tip, use plenty of pictures.

Travelodge in the UK has just released a rather humorous list of requests its front desk faced so far this year.

It could be quite entertaining on your own website as long as it didn’t cover anything offensive. Travelodge’s front desks reckon they go above and beyond to meet customer expectations but they still had trouble finding a unicorn for an engagement party, a tooth fairy and even a full moon outside a window so the guest could get a better sleep.

Putting a decent package together needs investment and it’s great to see China’s largest online operator opening a shopfront in Queenstown to handle travel

It’s all happening in this part of the world. Marriott International has announced it is on track to target around 50 hotels in Australia, New Zealand and the Pacific following on its Starwood purchase. It currently has 24 hotels in operation in the region and another 18 in the pipeline and is sticking with the Marriott brand as a positive for international appeal and recognition. For Auckland, it’s an exciting new prospect.

International travellers bring problems for many of us. But we have now found out the difference between bird flu and swine flu. One requires tweetment and the other needs oinkment.

If you are a motel owner and wanting to quit, the Government is offering a get rich quick solution. It has announced it will be buying more motels as part of its investment in temporary housing. If you have a property in a low decile area where accommodation is stretched, here’s a tip – ring Paula Bennett.

There’s a cautionary tale in the forecasts for our industry where we are trending to do a lot more with fewer staff and resources. It’s all very well to be bullish on the future but it seems unlikely that the current growth rate will be continually repeated and we may well be in for a period of slower economic

The recent suggestion by an industry authority that when room availability is tight, we should treble our prices and take advantage of it, doesn’t have much going for it. The traveller certainly won’t be taken advantage of because they know about pricing – they will simply go elsewhere. We actually need pricing transparency and have New Zealand known as a reasonable deal. Being greedy has killed thousands of businesses.

Will 2017 see the switch to the next big thing – wellness tourism? It is booming all around the world and it’s all about nutrition, health, fitness and connectivity with the local experts.

There’s a lot of these new travellers out there to be catered for. And after all, we are in the business of making memories.

PETER MITCHELL Publisher, peter@reviewmags.com

GUEST SELECT NOW IN OVER

MOTELS AND COUNTING...

That’s right, over 640 motels and hotels in New Zealand have embraced Guest Select. What is Guest Select? It’s a SKY decoder in every room with access to over 50 channels, it brings Kiwis the most amazing TV experience and we know your guests will love it too.

How Guest Select could benefit your business · · · ·

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

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

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