Blending Tradition with Modern Luxury
With its vibrant mix of tradition and innovation, Japan remains one of the most sought after destinations in the world for travellers.
With a surge in innovative hotel developments, the ability to blend old and new is an asset for this increasing popular destination. The Japan National Tourism Organisation recently reported a significant increase in visitor arrivals, reflecting Japan's growing appeal as a top travel destination. This increase underscores the importance of innovative hospitality solutions that cater to diverse traveller needs, from the
PUBLISHER: Tania Walters
ADMINISTRATION MANAGER: Kieran Mitchell
EDITOR-IN-CHIEF: Caitlan Mitchell
HEAD OF CONTENT: Sarah Mitchell
bustling business hubs of Tokyo to the serene historical landscapes of Kyoto.
The Pan Pacific Hotels Group has made significant strides in expanding its presence in Japan, debuting two new properties in Tokyo and entering a strategic partnership to introduce another in Kyoto.
Earlier this year the Michelin Guide revealed the brand-new list of One, Two, and Three Key hotels. Out of 6 Three Key hotels in Japan, half make their home in towers in Tokyo. The Keys awarded are the culmination of countless hours of evaluation by the Michelin team of experts, with Key hotels representing the most outstanding hotels.
CONTENT MANAGERS: Caroline Boe, Findlay Murray
EDITORIAL TEAM: Sam Francks, Jenelle Sequeira
SENIOR DESIGNER: Raymund Sarmiento
JUNIOR DESIGNER: Raymund Santos
One of these stand out hotels is the Four Seasons Hotel Tokyo at Otemachi, recognised as a 3-Key hotel by the Michelin Guide Japan 2024. This prestigious accolade highlights the hotel’s exceptional service, unparalleled comfort and outstanding guest experience.
New properties are scheduled for openings through 2024/28 across Japan that set new standards in luxury, sustainability, and cultural immersion, making Japan's hotel scene a captivating blend of old and new. l
Tania Walters | Publisher
Groundbreaking Tourism Project in Queenstown
A groundbreaking tourism project to understand optimal visitation in the Queenstown Lakes region has launched with the appointment of an expert research team to lead the project.
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Television personality and winemaker, Graham Norton has met with his New Zealand counterpart, Invivo, to launch the 2024 vintage.
One of New Zealand’s most innovative wineries, Invivo, has celebrated its 2024 vintage by meeting long-term partner-inwine Graham Norton in New York for their annual tasting and blending session of New Zealand Sauvignon Blanc.
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Auckland Airport Awaiting Feedback
Auckland Airport will consider reducing charges once it receives final feedback from the Commerce Commission.
Auckland Airport welcomes the Commerce Commission’s draft conclusions that Auckland Airport’s planned capital expenditure, including on the new domestic jet terminal, appears reasonable, has had significant rigour applied to it and benchmarks well internationally.
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Graham Norton Presents NZ Vintage
CTRL Space: Defining spaces for the modern traveller
Christchurch Accommodations Sector Thrives
The Christchurch accommodation sector has thrived in recent years as new residents and investors flock to the South Island city.
It’s no secret that Christchurch has experienced a post-rebuild boom in population and further investment that is making the central city one of the country’s most sought-after zones to live and work –and one leader in the property transaction sector has crunched the data to assess what the most significant current trends are in our second largest city.
Commercial property services leader, Savills New Zealand, has looked at the major effects of the Canterbury region’s massive population growth, new rules for the city’s Airbnb operators, and data from the hotel market to form a picture of how Christchurch’s economy is coalescing around its accommodation sector, which itself is attracting large-scale investment to meet demand.
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Strong Support For Akiaki
Tourism Industry Aotearoa has announced that 120 users have signed up to the industry’s new education programme, Akiaki, in just two days.
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Lion Highlight Sustainable Progress
Lion has published its 2023 Sustainability Report, which has highlighted significant progress made against its Force for Good Strategy.
Key highlights included in the report outlined how Lion has reduced Scope One and Two carbon emissions by 64 percent from a 2019 baseline and exceeded its 2030 Science Based Target of 55 percent, seven years ahead of schedule.
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Record Kiwifruit Crop
Tinged Red & Gold This Year
An ideal harvest, new innovations and evolving consumer tastes have combined to deliver a record-breaking kiwifruit crop in 2024.
Settled weather and sufficient labour supply saw New Zealand’s largest ever crop harvested in an orderly manner between March and May, with 196 million trays having now been picked and packed.
New Zealand Kiwifruit Growers Inc. (NZKGI) CEO, Colin Bond, says this year’s crop comes in stark contrast to 2023’s meagre yield which left disappointed growers under par. Poor pollination, wind, flooding, hail and cyclones reduced the crop size and only 133 million trays were exported.
Bond attributes this year’s success to great teamwork across the supply chain to ensure great tasting kiwifruit reaches consumers. “I would like to thank the thousands of pickers, packers and countless other workers who have worked diligently to create a successful harvest for our industry. The fruits of their labour have a flowon effect to the wider communities who also profit from our success.”
Collaborative efforts to resolve fruit quality issues look to have been successful so far, but NZKGI will continue to closely monitor the situation in the months to come.
Southern Produce Ltd General Manager New Zealand, Bevan Jelley, says consumers are embracing the new Ruby Red variety, with sales having more than tripled in 2024 compared to last year.
“Feedback from consumers has been very positive with New Zealanders enjoying the unique red flesh colour and berry taste. The fruit size profile this season was small which made them a perfect option for school lunch boxes,” Jelley explains.
“The increase in supply volume has meant retail prices in New Zealand have reduced compared to previous seasons, providing a great consumer value opportunity for more Kiwis to enjoy red kiwifruit. However, the New Zealand marketplace will need to strike a balance moving forward
to ensure that as supply volumes increase, pricing is able to deliver sustainable returns back to growers.”
Gold kiwifruit continues to be the most popular choice, with the market having seen a rapid increase in consumption over the past few years. Supply of gold is up nearly 40% to 124 million TE this year as new hectares of gold plantings come on stream and New Zealand growers continue to convert orchards from green to gold to meet rising global consumer demand. The harvest of gold kiwifruit is double the volume of green kiwifruit in 2024.
“Gold and green kiwifruit each have their own fanbase among New Zealand consumers. Those who prefer gold kiwifruit often mention its sweetness as the reason for the preference, while consumers that prefer green kiwifruit love the zingy taste and digestive benefits. Consumption of both varieties increases in the cold and flu season during the winter months, when consumers look for produce that is high in vitamin C and can help support a strong immune system.”
To maximise sales, Southern Produce Ltd advises retailers to place kiwifruit in a prominent position in store with other fastmoving fruit. “Layer fruit no more than 4-6 deep and check fruit quality frequently,” Jelley says. “Rotating the softest fruit to the front of the display increases sales of ready-toeat fruit and minimises shrinkage.”
Jelley says Ruby Red is a more delicate fruit – like a berry it needs to be handled with care. “The fruit needs to be kept cool and avoid
breaks in the cool chain, 0.5˚C and high humidity are the best storage conditions. It is best to keep ambient display stock levels low and replenish them frequently to minimise the time the fruit spends out of the cool chain. Ruby Red kiwifruit softens faster than other kiwifruit, it has a shorter storage life than gold and green kiwifruit and softens to a lower firmness.”
Jelley says both gold and red kiwifruit are forecast to continue increasing in production volume next season (2025).
NZKGI says growers are now watching fruit carefully as it heads overseas to ensure quality is upheld and good prices are achieved. Despite gaining strong per tray returns over the last two years, poor yield has hurt growers financially. This, combined with increasing orchard costs, means many growers remain under the pump to keep their businesses afloat.
This season’s record production of over 196 million trays is followed by 184 million trays in 2021 and 175 million trays in 2022. Overall, New Zealand supply is forecast to increase to 208 million trays by 2028. l
Capstone Hotel Management Celebrates a Decade of Remarkable Growth in New Zealand
Capstone Hotel Management, New Zealand’s leading and 100 per cent locally owned and operated white-label hotel management company, is celebrating ten years of remarkable growth. This milestone coincides with new strategic partnerships, property openings, and the establishment of a second office in Auckland.
In the last 12 months, Capstone has seen significant growth with the opening of three new properties under its management: Abstract Hotel & Residences Auckland, SOHO Hotel Auckland and Te Karaka Lodge, a rural retreat in Port Waikato. Capstone has also taken over management for renowned South Island properties including Queenstown’s Nugget Point Hotel, slated for a multimilliondollar refurbishment, and The Portage Resort in the picturesque Marlborough Sounds.
Additionally, Capstone partnered
with global hotel operators Choice Hotels & BWH Hotels to expand their lifestyle and boutique hotel brands in the New Zealand market. This surge in growth solidifies Capstone's reputation as the preferred choice for global hotel operators, developers and property owners seeking locally relevant management expertise and consulting services. Clare Davies, Founder and Managing Director at Capstone Hotel Management, reflects on the company's journey over the past ten years: “From humble beginnings managing regional properties to carving out our niche as one of New
Zealand’s leading, independent white-label hotel management companies, our first decade has been phenomenal.
“We are experiencing increasing demand from developers and owners for our flexible whitelabel management and consulting services, prompting us to expand our operations with a new Auckland office and six new hires to supplement our South Island Nelson office. We are excited by this opportunity and are on course to grow our portfolio over the coming years.
Davies continues, “Our core focus has always been on elevating each property’s individual brand while working behind the scenes to deliver exceptional value to owners and investors. Whether through full hotel management, consulting projects, or customised marketing, sales and distribution agreements, our experienced team tailors our approach to drive profitability for each asset.
“I am immensely proud of what the Capstone team has accomplished over the past decade, fostering transparent and sustainable partnerships with owners, investors and industry colleagues. We are proud to contribute to the success of New Zealand’s hospitality and tourism industry and extend our gratitude to our property owners
and partners for entrusting us with the management of their accommodation assets. We look forward to the next decade of success together,” concludes Clare.
With a deep understanding of regional New Zealand coupled with investment in robust management systems, Capstone Hotel Management offers a suite of services tailored for the commercial accommodation sector, including full management, sales representation, marketing, consultancy, refurbishment projects, and whitelabel solutions.
The white-label model empowers hotels owners to retain their own name or international brand enabling Capstone to tailor management solutions suited to each hotel’s
requirements and geographical challenges and opportunities.
Capstone’s diverse portfolio spans a range of properties throughout New Zealand from luxury lodges like Delamore Lodge on Waiheke Island to large CBD hotels in Auckland, all requiring a specialised approach with a management focus on the individual property’s brand.
As Capstone Hotel Management enters its second decade, the team remains focused on their commitment to growing and elevating the company among New Zealand’s leading hotel players, delivering real value to hotel owners and investors while advancing the industry overall.
For more information, visit capstonehotels.co.nz. l
cappuccino, the typical cafe menu has undergone a major transformation.
New and innovative products have consistently showcased a wide range of flavours and ingredients, with many restaurants and food outlets now offering an in-house barista or beverage service.
These trends span a wide range of areas in the sector, including marketing strategies, advancements in technology, evolving consumer preferences, and product development.
In the current economic climate, most consumers grab their morning coffee or tea on the go. As consumer preferences have shifted, for some, it is more than just a hot beverage they are in search of; it’s conversation and a warm, friendly environment.
The ambience of a cafe has become just as important for customers as the actual beverage. Global coffee shops fit out to resemble modern trends or are all uniform in design. Customers
crave experiences and fit-outs can reflect this.
Healthy beverage alternatives is just as trend-driven as the coffee and hot beverage sector, which is why there has been significant overlap between both. Customer demands have ushered in more products. Natural and organic ingredients, as well Asian coffee options that fit in with current consumer health goals.
A range of global coffee trends have joined the health focus, such as turmeric espresso blends made with almond milk, honey, cinnamon and ginger, or mushroom coffee, known for its smooth taste and unique edge.
Social media trends have been a driver for hot beverage demand and an excellent way to stay on top of the latest international developments. An example of this is dalgona coffee, an innovative version of whipped coffee that originated in South Korea. Known for its sweet
taste and vibrant presence, dalgona coffee rose to prominence in 2020 after going viral on TikTok. Dalgona coffee also became a popular choice for baristas around the world, as it required no other equipment than a whisk or electric mixer and could be made with a typical coffee blend.
Milk is another focus for consumers. With more variety than ever before, consumers can choose between a vast range of flavours, ingredients, and textures. Popular varieties include nut, oat, and rice, whilst there are also eccentric options like potato or pea milk.
In Australia, plant-based milks are set to overtake cow’s milk in the hospitality sector, with industry leaders predicting they could make up 50 percent of all milk consumed within the next few years.
Coffee is a versatile offering is fuelled by international trends and customer preferences. l
NEW LOOK, SAME GREAT TASTE.
Changing Face of Tea
With the popularity of tea growing among customers, it is no surprise that hospitality businesses have embraced the trend.
Tea has become adaptable to almost every customer demand, be it fruit tea, bubble tea, milk teas or even traditional kinds like English breakfast and earl grey.
Within the QSR industry, tea has been used to infuse different types of beverages, both hot and cold, particularly during the summer months when mixed with different syrups and soft drink combinations. For bars and pubs, tea has become a useful resource, especially when used in cocktails and spritzers. Globally, customer demand for tea has been on a steady incline. Tea consumption has risen by 63 billion litres in the past ten years, and with more cafes and restaurants offering a tea selection on the menu, it has never been so accessible for customers. Simple to prepare, tea can be prepared efficiently and at a low cost.
Tea is typically ordered either at breakfast or lunch, especially if it is served with a hot meal. To increase demand for tea, consider making it a combination with other menu items, just as coffee is paired with a muffin. Customisable teas have also
become very popular overseas. This trend has allowed customers to craft their own tea blend and to experiment with different botanicals, spices and fruits to craft a flavour that suits their preferences. This also creates an immersive experience for them, and will encourage them to return in order to try new flavours.
Sweet flavours have always been popular with customers, such as the rise of iced teas. However, a growing awareness has demanded hospitality businesses offer a healthier alternative.
Customers have been in search for beverages containing low or no amounts of sugar. This has provided the perfect platform to showcase what tea can bring to the menu. Fruit teas are the best way to offer a wide range of flavours, especially when mixed with additional ingredients such as freeze-dried berries, fresh fruit or dried citrus. The use of natural flavours has become a refreshing trend experimented by several large beverage chains, and has created the perfect alternative. Health teas have also become popular among customers, especially as a replacement for coffee. The
demand for functional beverages has generated a higher interest for tea and coffee products from consumers. Texture, taste and functional attributes will continue to be a point of difference when introducing a new tea product on the menu as well.
A key driver of tea popularity has been bubble tea. Deriving from Taiwan, bubble tea has become a favourite among customers, especially with a wide range of flavours like lychee to dragonfruit, or sweet flavours like cinnamon and crème brûlée. Often served in transparent cups, bubble tea is instantly recognisable and popular through online trends.
Despite its launch in the 1980s, it has been in recent years that the craze for bubble tea has taken off in the local market. Many international chains have included a range of bubble tea flavours on the menu with many franchises solely offering bubble tea on the menu. For example, Gong Cha first opened in New Zealand in 2015, and has now expanded to over 25 stores nationwide. Bubble tea has introduced innovation into the sector, which has transformed the humble concept of tea into a culinary experience.
Tea has adapted to change on the menu, which is reflected in customer popularity. Be it hot, iced or infused with other ingredients, tea has reinvented itself to be one of the most versatile products in the beverage market. l
Cronuts are Taking Over the World Emma-Jane's Foodservice
What we thought was a trend of the past, we are now realising that Cronuts are here to stay. Why not make life easier for you and your team by keeping your trust in Emma-Jane’s Foodservice who provide the most delightful crodots. Made with Authentic Flaky Pastry with a margarine base, for a beautiful soft experience on the inside juxtaposed with its crunchy crust, making this the perfect solution for your cabinet. Have them as is or fill with whatever your heart desires, Sweet or savoury will work in this delicacy. l
Want a sample? Give our team at Emma-Jane’s Foodservice a call on 0800 366 252 or an email on info@emmajanes.co.nz.
What makes a 5-star experience?
It’s all the little things. From the moment your guest sets foot on the property, he or she begins evaluating every little detail.
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Millennium Hotel Rotorua Refurbishment
Manaakitanga has been a strong focus for Millennium Hotel Rotorua, not just for customer service but in the quality of its accommodation.
Millennium Hotel Rotorua has recently undergone refurbishment, where it modernised its rooms and showcased its city. Operations manager, Carl Bennett said that despite some challenges, the refurbishment had created a level of comfort that would suit any traveller.
"Initially, there were challenges in aligning supply timeframes with the project schedules. Additionally,
as we remained open during the whole process, close management was required to minimise disruption to guests and the rest of the hotel," said Bennett.
As Rotorua is a renowned destination for tourists, its culture and environment were reflected in the hotel's refurbishment design. Bennett added it had been an inspiration since the early planning stages.
"We aimed to incorporate features
that would make it unmistakable to guests, even when they are in their rooms, that they are immersed in Rotorua's unique culture and environment."
Most notably, all of the hotel's revamped rooms have floor-toceiling photo panels that highlight the places, people, and events Rotorua is known for. Another subtle nod to the city's location was the burnt orange and azure blue accent colours, which symbolise the blend of the surrounding 18 taonga lakes and geothermal environment.
Current feedback from guests on the refurbishment had been more than positive according to Bennett, who said guests had commented on
the modern styling and comfort of the rooms, warm colours, and cosy ambience.
Supporting New Zealand products was another focus of the hotel, which included specific amenities such as locally designed furniture, cedar hot tubs, and 100 percent wool throws.
Sustainability was another priority for the hotel, and one that the hotel has constantly looked to evolve and improve. Bennett said there were aspects of phase one that could have been better, and the hotel was committed to making sure it didn't do it in phase two.
"However, where possible, we did try to limit our carbon footprint, such as saving furniture from the landfill by donating it to team members or charity organisations," he added.
"New additions, such as the big bottle amenities and clearly signposted recycling bins, have also been introduced to our rooms, contributing to our overall move to become a more sustainably conscious organisation."
As a regional hotel, Millennium Hotel Rotorua is deeply embedded in its community, and one of the ways it has given back has been to support other local businesses whenever possible. Seventy percent of its contractors for phase one were based in the Rotorua area, and the hotel is poised to continue this in phase two.
Additionally, prioritising local contractors meant the hotel did not add to the project's carbon footprint by having all contractors travel from out of town.
Bennett said he expects the refurbished rooms to significantly enhance the hotel's appeal to group tours, conference guests, and leisure travellers. This longawaited refurbishment has provided a fresh and contemporary look that aligns with current trends and guest expectations.
"The updated rooms complement our hotel's other well-loved features, such as the in-house spa centre, lounge bar, and restaurant, creating a cohesive and upscale experience. These improvements ensure we can confidently maintain and promote our four-and-a-half-star rating."
Utilising quality materials and experienced, reputable contractors were instrumental in the refurbishment, as was ensuring a longer lifespan for the hotel's rooms.
A dedicated, full-time maintenance team was also involved in the project and will be able to touch up the rooms as required.
The opening of the second and final stage of the project will see all remaining 129 rooms, including two suites, completed. This is currently scheduled for completion in mid2025. l
NoVacancy 2024 Where Innovation Meets Opportunity
NoVacancy is back for its sixth year, poised to surpass expectations as Australia’s premier hotel and accommodation industry expo. Renowned for spotlighting cutting-edge trends and innovations that shape the future of the industry, this year's event promises to unite industry leaders, decisionmakers, and solution providers under one roof.
"This year, we've dedicated extensive resources to curate an unparalleled experience, uniting top minds, innovative solutions, and advanced technologies in the hotel & accommodation sector. Our goal is to empower resort and accommodation operators to lead amidst industry evolution,” emphasised Matthew Gatfield.
World-Class Education Programme:
NoVacancy stands out with its comprehensive lineup of nine freeto-attend summits, catering to diverse aspects of the hotel and accommodation landscape. This year introducing two NEW summits to the agenda:
• Hotel Leaders Summit
• Revenue & Distribution Summit
• Hotel Sustainability Summit
• Hotel Technology Summit
• People & Culture Summit (NEW)
• Future Leaders Summit (NEW)
• Hotel Marketing Summit
• Small Hotelier Summit
• Design Talks
Highlights for NoVacancy 2024: Women In Accom Breakfast Returns: This popular event will continue to celebrate the achievements of women while offering networking opportunities and inspirational discussions.
A Room With A View Live Podcast in association with Myma.ai is dedicated to exploring leadership
and the hotel industry. For the first time, this podcast will be live and delving into the latest trends, challenges, and success stories in the field.
Connections Bar in Partnership Torrens University: NoVacancy proudly features cuttingedge interior designs for the accommodation sector by Torrens University students.
Amadeus Content Hub: Explore the latest content and insights from industry leader Amadeus, designed to inspire and inform.
New Event App: Boost your connections before, during, and after the event with our new app, designed to enhance networking and engagement.
This year’s lineup of esteemed speakers includes:
• Wayne Taranto, Group Director of Operations, Ovolo Group
• Sarah Derry, Leadership Advisor
• Jeffrey van Vorsselen, Regional Vice President, Operations - Pacific & South East Asia, The Langham
• Adrian Williams, CEO MEA APAC, Accor
• Ben Tabell, Chief Information Officer, Merivale
• Grant Alchin, COO, Trilogy
• Nic Brunsdon, Principal & Creative Director, Brunsdon Studio
• And many, many more! l
Customisation Trend in Food Service
At Gulfood 2024, customisation and personalisation in food service emerged as a standout trend. From personalised latte art to bespoke menu offerings, customisation transforms the dining experience.
Personalisation in food service goes beyond adding a customer's name to a cup of coffee. It involves creating memorable, tailored experiences.
According to McKinsey, brands that excel at personalisation generate 40 percent more revenue than their rivals. Today's consumers are looking for unique, individualised experiences, and the food industry is responding with innovative customisation options.
Cutting-edge equipment is a key driver of this trend. The Ripple Maker, for instance, customises coffee with high-quality images using tiny coffee bean drops, maintaining the coffee's natural quality and flavour. Coffee shops can use preloaded designs or create their own, offering a unique customer experience.
3D food printers are also making waves. Natural Machines' Foodini allows chefs to create intricate, personalised food designs, improving
kitchen efficiency and reducing waste. Similarly, NovaMeat's bioprinter replicates meat texture with plant-based ingredients, providing a sustainable alternative.
Customisation is also transforming menus. Many establishments now offer personalised options catering to individual tastes and dietary preferences. At Gulfood, exhibitors showcased various approaches to menu customisation.
Online ordering apps play a crucial role in collecting customer data to tailor menus and suggest dishes based on individual tastes, ensuring a personalised dining experience.
Customisation is set to become increasingly central to food service, as evidenced by the innovations at Gulfood. By embracing personalisation, operators can enhance customer satisfaction and loyalty, stand out in a competitive market, and forge lasting customer connections. l
Revolutionising Professional Kitchens with Foodini
Foodini is transforming the culinary world with its innovative 3D food printing technology. This cuttingedge device enables chefs to create stunning, designer dishes that add a wow factor to their presentations. It allows for creating fascinating food designs, extraordinary presentations, and customised dishes that will impress and delight customers.
Globally, Foodini has attracted attention from over 90 countries and is used by a diverse range of professionals. Restaurants, food service providers, food manufacturers, educational institutes, and nutrition and health companies leverage Foodini to elevate their culinary capabilities.
Foodini operates as a clean system, pushing food down the capsule through the nozzle and printing it. A precision control system moves the capsule accurately, creating shapes that can be stacked layer upon layer to
form three-dimensional creations. Utilising state-of-the-art technology, hardware, software, and the power of the internet, Foodini makes creating new dishes as easy as pie.
Whether it's a centrepiece, side dish, or garnish, Foodini augments and elevates any kitchen's capabilities. Creations can be served or plated directly, baked in the oven, frozen, or dehydrated. Once a dish is optimised, it can be saved on the
Foodini Creator app and printed precisely time and time again. Foodini offers unparalleled versatility. It allows chefs to print almost any ingredient, from savoury snacks to sweet sensations. This flexibility empowers chefs, making it an indispensable tool for modern culinary professionals.This flexibility empowers chefs, making it an indispensable tool for modern culinary professionals. l
Personalisation & Excitement
Ripples utilises cutting-edge technology to print highresolution images on top of beverages, adding a unique element of personalisation and excitement. This innovative tool is highly sought after for its ability to create extraordinary drink experiences and engaging consumer content,
perfect for sharing on social media.
The Ripple Maker II features a sleek design and options such as variable print sizes, optimised operational flow for peak hours, direct access to the content cloud, and customisable branding options.
Ripples' software advancements now include an app builder,
allowing brands to easily design and customise their web app, manage data, and turn insights into successful campaigns. This powerful combination of hardware and software positions Ripples as a leading BevTech solution, elevating the beverage experience for consumers. l
Taking Confections to the Next Level with Personalised Printing
Transform cookies, macarons, and other confections into edible works of art, all while streamlining your decorating process.
Eddie The Edible Ink Printer from Primera makes this a reality for bakeries, pastry chefs, culinary departments at schools, caterers, restaurants, cafes, and even cottage bakers.
Unleash Your Creativity with Personalised Designs
Eddie empowers you to personalise confections with logos, photos, and intricate graphics printed directly onto the cookies, macarons, fondant, marshmallows, candy or other treats. This opens a world of creative possibilities:
• Custom Cookies for Every Occasion: Design unforgettable cookies for weddings, anniversaries, birthdays, graduations, or any special event.
• Branded Baked Goods: Create logo cookies for corporate events, galas, or product launches, leaving a lasting impression on your guests.
• Themed Treats: Match your cookies to any party theme
• Edible Art: Create stunning artistic designs that are not only delicious but visually captivating.
The options are truly endless, allowing you to personalise your confections and elevate them from ordinary treats to extraordinary edible creations.
Efficiency Meets Quality: Print Hundreds of Cookies per Hour
Beyond the creative potential, Eddie offers a significant advantage in terms of production efficiency. Capable of printing up to 360 cookies per hour, Eddie allows you to decorate confections in a fraction of the time it would take using traditional methods. This translates to increased output, allowing you to take on larger orders such as corporate logo orders and grow your business.
However, speed doesn't come at the expense of quality. Eddie utilises high-resolution edible inks to produce vibrant, detailed prints that maintain a sharp and professional look. This ensures that your confections will not only be personalised but also visually stunning.
The Perfect Finishing Touch: Combine Printing with Traditional Techniques
The beauty of Eddie is that it seamlessly integrates with your existing decorating methods. After printing your design directly onto the confection, you can still add frosted embellishments or other decorative touches for an extra layer of detail and personalisation. This allows you to combine the efficiency of printing with the
artistry of traditional decorating techniques.
Peace of Mind with Certifications for Safety and Quality
Eddie is built with safety and quality in mind. It is NSF Certified, meeting the strict standards required for commercial kitchen appliances. This ensures that Eddie is safe for use in professional baking environments. Additionally, Eddie and its edible ink cartridge is cGMP certified, meaning they are manufactured according to strict quality control regulations.
With Eddie, you can have peace of mind knowing that you are using a product that is not only innovative but also meets the highest standards for safety and quality.
In conclusion, Eddie The Edible Ink Printer is a revolutionary tool that empowers bakers and pastry chefs to create personalised confections with exceptional efficiency. From custom cookies for special occasions to logoed treats for corporate events, Eddie opens a world of creative possibilities while streamlining your production process. With its commitment to safety and quality, Eddie is the perfect solution for anyone looking to take their confections to the next level. l
Wednesday 2nd October 2024
2024 NEW ZEALAND
18th September 2024
Wednesday 3rd July - 18th September 2024 2024 AWARDS ANNOUNCED Wednesday 6th November 2024
Wednesday 16th October 2024
Meet the Chef Slice of Italy in Auckland
Gabriele Marangoni has introduced his Italian culinary skills to Auckland's latest hotel kitchen.
Much-admired Italian chef, Gabriele Marangoni, has taken on the role of Executive Chef at Alla Prossima, a new restaurant specialising in Emiliano-Romagnola cuisine.
The restaurant sits inside Nigel McKenna’s Abstract Hotel on Upper Queen Street, and will serve hotel guests as well as those who enjoy fresh and authentic hand-crafted Italian pasta and other dishes from the region surrounding Bologna.
Known as the beating heart of Italian cuisine, the Emilia-Romagna region is the home of Parmigiano Reggiano, sparkling Lambrusco wine, Modena balsamic vinegar and Prosciutto di Parma. It’s also where Gabriele was born and raised and where, working from a young age in his family’s restaurant in Bologna, he acquired a deep passion for the best and most authentic Italian cuisine.
He refined his culinary skills in Italian restaurants across Europe – in Vienna, Rotterdam and Strasbourg – then returned to Bologna to work in traditional Italian restaurants like Ciacco and Antica Trattoria dell Gigina before moving to New Zealand in 2016.
Marangoni is well known to Auckland’s diners as the culinary force behind Mt Eden’s Pasta & Cuore, where, over eight years, he developed a reputation for delivering simple, authentic Italian cuisine made with quality ingredients, passion and great artisanal skill. Now, he’s bringing his passion and expertise to Upper Queen Street.
“Simplicity is a choice, but
authenticity and integrity aren’t negotiable: discerning customers love to know the story behind what they are eating and where it comes from,” said Marangoni.
Most ingredients used at Alla Prossima, such as the Prosciutto di Parma, Mortadella, ParmigianoReggiano, and balsamic vinegar, as well as the pasta it serves, are sourced from the Emilia-Romagna region, known as the land of slowfood and fast cars.
Ingredients sourced from this area have a very long aging time, thanks to a perfect microclimate, which is difficult to reproduce anywhere else in the world.
“Our passion is to combine these products with fresh ingredients sourced from local suppliers, selecting the best of what New Zealand producers have to offer by way of vegetables and premium meats. Then, using techniques passed down through generations, we prepare these with traditional flavours to create exceptionally delicious hand-crafted pasta dishes that celebrate the rich tradition of Italian cuisine.”
Nigel McKenna, Founder and Director of Templeton Group
and owner of Abstract Hotel, said Marangoni had seized the opportunity to express his own culinary vision at Alla Prossima.
“This is not a hotel restaurant. It’s an amazing Italian restaurant with an exceptional chef. It just happens to be in a hotel, and we’re proud to be hosting it at Abstract,” said McKenna.
McKenna has anticipated Marangoni’s reputation will help make Alla Prossima a dining destination, attracting customers from afar with outstanding food and rapidly becoming a cherished dining spot.
“Gabriele has a large and loyal following who delight in the simplicity, freshness and authenticity of his cuisine. We’re confident that not only will they seek him out, but when they’ve enjoyed his new menu, they’ll continue to come back again and again. Hence the name: Alla Prossima – until next time.” l
A Stylish Spin
One piece of furniture has risen to prominence of late, capturing the attention of hoteliers and interior designers alike: the swivel chair.
Bolzano Chair with Swivel Base from BoConcept
Lunar Swivel Chair - Old Gold from nood
MONTY Fabric Swivel Chair from Freedom
Victor Swivel Chair from Coco Republic
Luca Belmont Fabric Swivel Chair from Farmers
Digby Swivel Armchair from nick scali
Torrre Megan Armchair 04 from Statement iD
Once a staple of strictly office environments, swivel chairs are now making their mark in the hospitality industry, gracing lobbies, lounges, guest rooms, and even outdoor spaces. Their rise in popularity is not merely a trend but a response to the growing demand for furniture that combines comfort, versatility, and style.
Swivel chairs offer an unmatched level of functionality, making them an ideal addition to various spaces. In lobbies and reception areas, where first impressions are crucial, these chairs provide guests with a welcoming and interactive seating option. The ability to pivot allows guests to engage with different aspects of the space, whether it’s checking in, conversing with fellow travellers, or simply enjoying the ambiance. The versatility of swivel chairs enhances the dynamic nature of hotel lobbies, encouraging social interaction and creating a more
inviting atmosphere.
In guest rooms, the swivel chair serves as a multifunctional piece that caters to the modern traveller’s needs. With the increasing trend of blending work and leisure, guests require spaces that offer both relaxation and productivity. A plush, oversized swivel chair can transform a corner of the room into a cosy reading nook, a comfortable spot for watching television, or a convenient workspace. Fabrics such as velvet and linen not only add a touch of luxury but also contribute to the tactile comfort that guests seek. The ergonomic design and memory foam cushioning ensure that comfort is never compromised, providing a superior experience for hotel guests.
Swivel chairs are also making their way into hotel lounges and bar areas, where comfort and style are paramount. In these settings, they offer a blend of sophistication and casual elegance. Guests can
enjoy their drinks while swivelling to engage in conversations or to take in the surroundings. The aesthetic versatility of swivel chairs allows them to seamlessly integrate into various design schemes, from contemporary chic to classic elegance. This adaptability makes them a favourite choice for hotel designers looking to create cohesive and stylish environments.
Outdoor spaces in hotels, such as patios, balconies, and poolside areas, can also benefit from the inclusion of swivel chairs. Weather-resistant fabrics and materials ensure durability while maintaining the luxurious feel that guests expect. Swivel chairs in outdoor settings provide guests with the freedom to rotate and enjoy different views, enhancing their overall experience. Whether it’s basking in the sun, reading a book, or socialising with friends, the swivel chair offers a comfortable and flexible seating solution. l
Paris Swivel Chair from Danske Mobler
Harmony Swivel Club Chair from Republic Home
Land of the Rising Sun
Japan’s hotel market is a blend of rich cultural and traditional customs, with a significant influence from the latest modern hospitality technology and innovations.
Japan is known around the world for its bright lights and bustling cities, its natural wonders, and its fine cuisine. Tourism is a major part of Japan’s economy, supported by a thriving hotel sector.
Major international hubs like Tokyo and Kyoto serve as an integral part of its hotel and accommodation structure, which currently exceeds 90,000 properties.
Service is culturally deep in Japanese customs, which has highlighted its global reputation for excellent hospitality, exceptional attention to detail, and dedication to creating guest experiences.
Japan is home to hotels and accommodation providers of all shapes and sizes. From mid-range and privately owned hotels to wellknown brands, there is a balance of convenience, comfort and affordability. Despite an abundance of high-end and luxury hotels, Japan has a large market for budget hotels and hostels that cater to cost-conscious travellers. It is also home to capsule hotels, a uniquely Japanese concept of pod-like spaces available at a low cost.
The country is popular for both holiday makers and business travellers, which has provided a broad spectrum of accommodation options. This has appealed to all guest demographics, from large groups of tourists to solo travellers.
Innovation has been one of the main hallmarks of Japan’s hotel
industry, reflecting the country’s obsession for advanced technology. Guest experiences have benefited from this, be it creative solutions like robot staff for room service or artificial intelligence to perform check-in procedures. There is a focus on efficiency within the market, which has improved satisfaction among guests and created memorable experiences.
There is also a growing trend for sustainability. Many accommodation providers have adopted eco-friendly practices, such as energy efficiency, a reduction on waste, and the use of sustainable materials. This has appealed to environmentally conscious travellers and has supported the global movement towards a more sustainable hotel market.
The influx of tourists since the COVID-19 pandemic has spurred the development of new hotels and the renovation of existing properties to meet the rising demand. Cities like Tokyo and Osaka have seen a surge in hotel construction, with international brands expanding their presence and local players enhancing their offerings.
There are still challenges facing Japan’s hotel market, including a shrinking domestic population and post-pandemic changes to travel patterns. However, this has also provided an opportunity for the market to grow further and continue to evolve. l
Air NZ Boost Japan Capacity
While in Japan this week, Air New Zealand Chief Executive Officer Greg Foran has shared that the airline will add 30,000 seats to its Tokyo route from November to March, giving Japanese customers more options to book travel to New Zealand.
The increase is a result of the airline's 777s flying more frequently to Japan. With 342 seats, including 44 Business Premier and 54 Premium Economy, it offers more capacity and options to book premium cabins.
CLICK TO READ MORE
Japan Airlines Expands Fleet
Japan Airlines has signed a purchase agreement with The Boeing Company to expand its commercial fleet.
Japan Airlines has placed a firm order of 10 additional Boeing 787-9 aircraft, with an possibility for 10 more. This has followed JAL's announcement in march regarding the introduction of these aircraft. CLICK TO READ MORE
The Mighty Metropolis
Tokyo's popularity with tourists and business travellers has stemmed from its dynamic ability to offer something for everyone.
Rich in cultural heritage, with historic sites like the Meiji Shrine and Sensoji Temple, Tokyo has showcased its spiritual and historical past in a modern and developing environment. Tokyo is home to a wide variety of museums and tourist attractions, including the Tokyo National Museum, providing insight into the nation's art, culture, and history.
Vibrant neighbourhoods like Shibuya and Shinjuku are surrounded with countless tourist hotspots, known for bright neon lights, towering skyscrapers, and buzzing streets. The iconic Shibuya Crossing is a reflection of the city's energetic vibe, while famous landmarks such as the Tokyo Skytree and Tokyo Tower offer panoramic views of the surrounding metropolis.
Tokyo is also known as the culinary capital of Japan, with the highest number of Michelin-starred restaurants in the world. From highend sushi bars to street food stalls, the city's diverse dining scene caters
to all tastes. Shopping enthusiasts flock to Ginza's luxury boutiques and Akihabara's anime and electronics stores, while fashion lovers explore Harajuku's trendy shops.
Efficient public transportation and a reputation for safety and cleanliness further enhance Tokyo's appeal, making it easy and enjoyable for tourists to explore the city's many attractions.
When it comes to luxury, Tokyo's hotels stand out with their opulent experiences, stunning city views, and exceptional service. These high-end establishments, often found in prime locations, provide a unique blend of luxury and convenience, making them a top choice for those who value exclusivity and comfort.
Tokyo's mid-range provide a balanced combination of globally recognised brands and privately owned businesses. International chains such as Marriott and Hilton and reputable local brands like Tokyu and Mitsui Garden offer a range of convenient and comfortable options at competitive prices. This has
become popular among business travellers and tourists.
There are numerous options for budget travellers, including business hotels, hostels, and uniquely Japanese capsule hotels. These accommodations, designed to provide essential amenities at lower costs, are ideal for short stays and solo travellers, ensuring a financially secure travel experience.
The hotel market is characterised by its innovation and efficiency. Many hotels have incorporated advanced technology, such as automated check-in systems and robotic concierge services, enhancing the guest experience. Additionally, sustainability is increasingly prioritised, with eco-friendly practices adopted across various hotel categories, making it an ideal choice for environmentally conscious travellers.
Tokyo's hotel market has strategically met the diverse needs of its visitors, and has contributed significantly to the city's appeal as a top global travel destination. l
Michelin Guide 3-Key Hotel
JAPAN | Four Seasons Hotel Tokyo at Otemachi is recognised as a 3-Key hotel by the Michelin Guide Japan 2024. This prestigious accolade highlights the Hotel’s exceptional service, unparalleled comfort and outstanding guest experience, evaluated against Michelin’s criteria of unique character, exceptional quality, and a strong sense of place.
The Michelin Guide introduced its Key ratings to spotlight hotels that offer extraordinary experiences, akin to its renowned restaurant stars. A 3-Key rating is the highest accolade, signifying that a hotel excels in offering unique character, exceptional quality, and a profound sense of place. Only six hotels in Japan have been awarded this honour in 2024, positioning Four Seasons Hotel Tokyo at Otemachi among an elite group of establishments celebrated for their superior hospitality.
Nestled in the heart of Tokyo, and only steps away from the Imperial Palace, Four Seasons Hotel Tokyo at Otemachi combines contemporary
elegance with traditional Japanese charm. Led by the visionary design of Jean-Michel Gathy, the Hotel features spaces that inspire delight and discovery. Guests can marvel at the intricate dance between Japanese decorative traditions and a modern Four Seasons aesthetic, from the raw stone artwork in the entrance that recalls the natural flow of water to the lacquered elements evoking the elegance of Japanese lacquerware.
“Being awarded the 3-Key rating by the Michelin Guide is a testament to our team’s unwavering dedication to providing the highest level of service and quality,” says Andrew De Brito, Regional Vice President and General Manager of Four Seasons Hotel Tokyo at Otemachi. “We are
honoured to be one of the six hotels in Japan to receive this recognition and will continue to strive for excellence in all that we do.”
The Michelin Guide praised Four Seasons Hotel Tokyo at Otemachi for its “harmonious blend of Japanese aesthetics and contemporary design,” noting the Hotel’s commitment to offering a serene retreat in the bustling city. The Guide also highlighted the Hotel’s exceptional dining options, state-of-the-art wellness facilities, and breathtaking views of the Tokyo skyline.
This award places Four Seasons Hotel Tokyo at Otemachi among an elite group of hotels globally, recognised for their superior quality and attention to detail. l
Partnership with Tokyu Hotels
JAPAN- Pan Pacific Hotels Group debuts in Kyoto through a strategic partnership with Tokyu Hotels, following the successful launch of Bellustar Tokyo, a Pan Pacific Hotel, and Hotel Groove Shinjuku, a ParkRoyal Hotel, both located in Shinjuku, Tokyo, last year.
(L to R) Mr Jun Murai, Representative Director and President, Tokyu Hotels & Resorts Co Ltd and Mr Choe Peng Sum, Chief Executive Officer of Pan Pacific Hotels Group
This unique partnership leverages Pan Pacific Hotels Group's strong global brands, international sales and marketing network across Asia Pacific, Europe, and North America, and extensive distribution platforms supported by robust tech infrastructure. The Hotel Higashiyama Kyoto Tokyu, a Pan Pacific Hotel, will also be introduced into the Pan Pacific Discovery loyalty program, potentially reaching 27 million members worldwide.
Choe Peng Sum, Chief Executive Officer of Pan Pacific Hotels Group, highlighted the success of the openings, noting a significant increase in international travelers, with approximately 60 percent of total guests originating from their loyalty program.
The Japan National Tourism Organisation (JNTO) recently announced a 65.9 percent increase in visitor arrivals from January to June 2024, totaling 17.8 million, with June 2024 reaching an all-time high of 3.14 million visitors. Kyoto, consistently ranked within the top five most visited cities in Japan, attracted 32 million international and domestic overnight guests in 2023.
Jun Murai, Representative Director and President of Tokyu Hotels & Resorts Co Ltd, expressed enthusiasm for the partnership, noting the alignment of Pan Pacific Hotels Group's core values and vision with their own. This collaboration aims to enhance the brand for guests and the local community, providing a unique local experience that weaves together traditional beauty and culture.
This collaboration aims to enhance the brand for guests and the local community, providing a unique local experience that weaves together traditional beauty and culture.
The Hotel Higashiyama Kyoto Tokyu, a Pan Pacific Hotel, features a harmonious blend of East and West, drawing inspiration from the calming flow of the Shirakawa River that runs alongside the hotel. The 143-room hotel offers convenient access to many attractions and provides the "Kyoto Iroha" cultural
experience program, deepening guests' appreciation of Kyoto's distinct aesthetics.
Embodying Pan Pacific's ethos of Graceful Luxury and sincere hospitality, the hotel features an elegant tea bar showcasing Japanese tea ceremonies, a 78-seater restaurant and bar, and an onsen-
style experience with three private baths. Located just four minutes from Higashiyama station on the Kyoto City Subway Tozai Line and 20 minutes by taxi from JR Kyoto station, the hotel is close to the famous Gion district and within walking distance of Heian Shrine and the National Museum of Modern Art, Kyoto. l
Meet the Chef Michele Abbatemarco
Four Seasons Tokyo at Otemachi
It's no secret that pastry chefs are exquisite at their craft, but for chef Michele Abbatemarco, it's been a lifelong passion.
Despite originally deriving from Italy, Abbatemarco is the head pastry chef at est, the signature restaurant at Four Seasons Hotel Tokyo at Otemachi. Since his days at the vibrant markets of Monferrato as a child, Abbatemarco has been on a fascinating culinary journey.
“Growing up in the countryside, I understood the true value of local, seasonal ingredients,” he said.
“My grandfather would often take
me to the market. He was a loyal customer, a friend to all the vendors, so I got to taste and learn about many things at every shop. This helped my palate to expand and evolve very early on.”
In 2005, Abbatemarco moved to Japan, where he worked in a tenured position as a pastry chef at Cuisines Michel Troisgros.
Recently declared the best pastry chef in Japan, Abbatemarco has been praised for his originality
and individuality in his creations, particularly as a befitting conclusion to a course meal. While Michele’s foundation in pastry-making is decidedly European, his move to Japan changed his perspective, leading to a years-long process of studying local ingredients, understanding Japanese culture and reviewing his personal recipes.
“I learned to respect the seasons and the colours that represent them. I focused on making my dishes light
and balanced. And I found beautiful local ingredients to incorporate into my dishes.”
At est, which offers JapaneseFrench cuisine inspired by a deep knowledge of Japanese culture and ingredients, Chef de Cuisine Guillaume Bracaval presents a selection of exemplary dishes, prized for their lightness and finesse.
In harmony with Bracaval’s cuisine, Abbatemarco crafts elegant, delicate desserts imbued with beauty and sensitivity. Each exceptional creation expresses the emotional resonance of art on the plate, using textures, colours and shapes to move the creative spirit within.
“Just like with art, we can experience emotions with a dessert. If that feeling becomes a lasting memory, then my work is completed,” said Abbatemarco.
Like the rest of the team at est, Abbatemarco employs an ecoconscious approach to desserts. In order to minimise food waste, the pastry team proactively uses fruits that would otherwise be discarded due to their imperfect shape, transforming them instead into flavourful sauces and vibrant jellies.
To reduce the environmental burden of sourcing, Abbatemarco procures about 95 percent of his ingredients locally. Based on a yearslong study of Japanese ingredients, he chooses to work with handpicked producers across Japan for their unique approach and methods.
Embodying a keen awareness of Japan’s 72 micro-seasons, Abbatemarco’s desserts feature not only fresh seasonal fruits but also products such as Wasanbon, Gyuhi and Agar, which have been used since ancient times in Japan. l
Raffles Tokyo Debut 2028
JAPAN | Slated to debut in 2028, Raffles Tokyo will feature panoramic views and exquisite design.
Raffles Hotels & Resorts, a leading luxury hotel brand of Accor, alongside World Trade Center Building, Inc. and Tokyo Tatemono Co., has announced plans to debut the storied brand in Tokyo. Part of the redevelopment of the Tokyo’s iconic World Trade Center (WTC) in the Hamamatsuchō district, the hotel is expected to open in 2028, giving guests the opportunity to explore Japan’s capital city through the enchanted world of Raffles.
“We are delighted to grow the Raffles global family with Raffles
Tokyo, which will feature the brand’s world-renowned hallmarks including personalised Butler Service and an inspiring environment where anything is possible for our guests," said Omer Acar, CEO, Raffles Hotels & Resorts.
"World Trade Center Building, Inc. and Tokyo Tatemono Co are likeminded partners that share our vision for delivering luxury hospitality at the highest level, and we look forward to unveiling a new urban icon in one of the world’s most vibrant and culturally significant cities.”
Slated to occupy the top 46 floors
of the WTC building, a landmark in Tokyo since its completion in 1970, Raffles Tokyo will be ideally located for business and leisure travellers, offering close proximity to some of city’s most notable landmarks including Tokyo Tower, the Roppongi Museum, and Rainbow Bridge, in addition to direct access to Hamamatsuchō station. Designed by Layan and with sweeping panoramic city views taking centre stage, the hotel is expected to feature 130 guestrooms, including 27 suites. Set to become its own distinct destination within the vibrant metropolis, Raffles Tokyo will feature six food and beverage outlets, as well as a state-of-the-art fitness studio, swimming pool, and spa
and bathhouse. From celebratory gatherings to intimate meetings, the hotel will also offer more than 1,156 sqm of multi-functional meeting spaces and facilities.
“We are very pleased to welcome Accor Group, which operates a number of world-class hotel brands, as our partner, and to be working together toward to the opening of first Raffles hotel, one of Accor Group's premier brands, in Japan. Together with Accor Group and the World Trade Center Building, we hope to create a new landmark in Tokyo and contribute to the creation of an even livelier international city and the enhancement of Tokyo's international competitiveness,” said Hitoshi Nomura, President and CEO,
Tokyo Tatemono Co.
“We are very pleased to welcome Accor Group, a world-class hotel operator, as our partner. Hamamatsucho is a major business hub in Tokyo, and with easy access to the Shinkansen bullet train and airport, it is an extremely convenient area for both domestic and international visitors. We are confident that the development of Raffles Tokyo in collaboration with Tokyo Tatemono at the landmark World Trade Center Building in Hamamatsucho will further enhance Hamamatsucho's appeal and provide an even more special stay experience for both business and leisure travelers,” said Chikao Miyazaki, President, World Trade Center Building, Inc. l
New Hokkaido Haven
Courtyard by Marriott Sapporo in Sapporo City is the latest opening for the global chain, located in capital of Hokkaido, Japan's northernmost island. This new hotel marks the eighth Courtyard by Marriott in Japan and the first in Hokkaido.
"We are thrilled to launch Courtyard by Marriott Sapporo, our first in Hokkaido and eighth in Japan," said Karl Hudson, Marriott International's Area Vice President for Japan and Guam. "Courtyard by Marriott Hotels combine innovative technology with style and comfort, featuring open and inviting public spaces. We eagerly await welcoming NextGen guests, whether travelling for
business, leisure, or both."
The hotel's design, a beautiful fusion of nature and urban living, is a testament to Hokkaido's rich culture and history. With 321 guest rooms and suites, each thoughtfully designed with natural textures and accents, we ensure a comfortable and unique stay. Our Serta beds provide exceptional comfort, and complimentary Wi-Fi keeps you connected. For those seeking a breathtaking view, our upper-floor
Courtyard by Marriott Hotels combine innovative technology with style and comfort, featuring open and inviting public spaces. We eagerly await welcoming Next-Gen guests, whether travelling for business, leisure, or both.
rooms offer stunning vistas of the area’s changing scenery.
Dining at Courtyard by Marriott Sapporo highlights local ingredients, northern Japan's culinary traditions, and international cuisines. THE LOUNGE, adjacent to the front desk on the ground floor, is a serene space for light bites and refreshments. The all-day dining restaurant, Substance, features a semi-open kitchen with live cooking and a display buffet offering local and international menu choices.
The hotel features a fully equipped 24-hour Fitness Centre with the
latest Technogym machines to support guests' fitness and relaxation needs. The exclusive Japanese Spa includes a modern Japanese-style bath, perfect for relaxing after a busy day of work, sightseeing, or skiing.
At Courtyard by Marriott Sapporo, we go beyond providing comfortable and innovative spaces. Our commitment to intuitive service and personal fulfilment ensures that every guest feels valued and cared for," said Masaru Yamaguchi, General Manager.
"Our commitment to exceptional
Japanese hospitality promises unforgettable experiences for our guests. This is an ideal choice for travellers from Japan and worldwide to explore Sapporo and the enchanting Hokkaido."
Located in the beautiful Nakajima Park area, the hotel is three minutes from Nakajima Koen subway station, connecting to JR Sapporo Station, Hokkaido's main transport hub. The JR Hokkaido Airport Express takes travellers to New Chitose Airport from JR Sapporo Station in 37 minutes. l
Highlights
Japan's Food Export Fair is an exclusive trade show for importers, wholesalers, and international buyers to import/purchase Japanese food and beverage products. It is strongly supported by the Japanese Government. Wide varieties of Japanese food and beverages gather under one roof, here are our highlights from the June exhibition.
HITEC 2024 Drew Nearly 6,000 Industry Stakeholders
Hospitality professionals from around the globe gathered in Charlotte, North Carolina, in June for HITEC 2024, the largest and longest-running hospitality technology event. Attendees explored the latest advancements and innovations shaping the industry. Here's our picks
Elevating Hotel Customer Service
As technology is evolving, AI support agents are stepping up as the next generation of customer service solutions. Unlike traditional chatbots, which follow predefined rules and are limited to handling simple tasks, AI support agents utilise advanced machine learning and natural language processing to offer a more sophisticated service. These virtual assistants can understand the context of customer queries, provide personalised responses, and resolve complex issues autonomously.
One such provider, Flock AI Solutions highlights that while chatbots are effective for routine inquiries and basic information, AI support agents bring a higher level of interaction. They continuously improve through self-coaching, analysing past cases to enhance their performance. Real-time analytics further provide actionable insights, allowing hotels to refine service
quality and meet modern guest demands more effectively.
As the hospitality industry faces challenges in labour markets and shifting traveller preferences, AI support agents offer a promising way to streamline operations to elevate the guest experience.
iReadyRooms revolutionises hotel housekeeping by enhancing communication, boosting efficiency, and elevating guest satisfaction. This system significantly benefits hotels, staff, and guests through streamlined processes and a more personalised guest experience.
With iReadyRooms, housekeeping teams benefit from direct, seamless communication with management, ensuring all staff are updated on guest requests and room statuses in real time. Housekeepers receive task lists and room updates directly on their mobile devices, reducing delays and improving response times. The system tracks cleaning status and room readiness in real-time, which helps optimise staffing levels and
reduce labour costs by providing efficient scheduling based on guest needs and occupancy.
The easy-to-use mobile interface allows housekeepers to quickly access task lists and room statuses by scanning a QR code and logging in with their details. The intuitive design requires minimal training, and clear task descriptions help prevent errors. Performance can be analysed through job history reporting and key performance indicators supporting data-driven decisionmaking.
iReadyRooms enhances guests' stays by integrating with iPortal and offering features like the "Do Not Disturb" and "Make Up My Room" buttons. These options give guests more control over their housekeeping preferences, allowing them to manage requests from their
mobile devices without contacting the front desk. The system also supports sustainability by letting guests opt out of housekeeping services if desired.
iReadyRooms can integrate with existing Property Management Systems (PMS) for real-time updates or operate standalone if necessary. Overall, it streamlines communication, improves operational efficiency, and enriches the guest experience, making it a valuable tool for modern hotel management.
HotelsHero revolutionises hotel luggage storage with a free, AIpowered solution that simplifies luggage management and enhances guest satisfaction. Developed by LuggageHero, a leading provider of on-demand luggage storage, HotelsHero is designed to seamlessly
integrate into hotels of all sizes, offering both self-service and staffassisted storage options without additional space or lockers.
HotelsHero's sophisticated system allows guests to easily store their luggage, either through an entirely self-service model or a staff-assisted option. For the self-service option, guests use a QR code to tag and store their luggage in a designated area, eliminating the need for staff involvement and freeing them to focus on other duties. The staffassisted model, meanwhile, lets guests interact with bell staff to store their bags while providing the option to add digital tips and insurance coverage.
One of HotelsHero's key benefits is its digital tipping feature, which allows guests to tip staff without needing cash. This addresses the common issue of reduced tips due to the decline in the use of cash. The platform's advanced analytics tool, which forecasts busy periods and peak times, this feature also helps hotels improve service efficiency and staff satisfaction.
HotelsHero's system includes robust security measures, with intelligent platforms that track luggage and identify tampering attempts, offering guests and hotel staff peace of mind. This technology's integration streamlines operations and enriches the guest experience by providing a more flexible and convenient luggage storage solution.
HotelsHero is a valuable addition for hotels aiming to enhance their guest services and operational efficiency, making it a forwardthinking choice for modern hospitality management. l
