Hotel Magazine | Issue Six 2024

Challenges and Innovations

In this issue, we turn our attention to procurement - the challenges and innovations and what's ahead in 2025.

The smooth operation of a hotel relies on a sound procurement strategy, and that means a great procurement team, one that can handle everything from the needs of each department, from accommodation and dining to event

hosting and leisure activities all while controlling costs.

Operating a hotel 24/7 underscores the crucial need for an efficient and cost-effective procurement strategy. Budget management of essentials like linens, toiletries, and food and beverages while still meeting guest expectations can be challenging.

This year, procurement strategies have increasingly focused on sustainability, with the rising demand for energy-efficient and eco-friendly products underscoring the need to reduce waste.

With the supply chain issues over the past three years, strong supplier relationships remain the backbone of supply chain management.

Establishing diverse supply chains and centralising procurement across departments has been a critical element for seamless operations.

PUBLISHER: Tania Walters

ADMINISTRATION MANAGER: Kieran Mitchell

EDITOR-IN-CHIEF: Caitlan Mitchell

HEAD OF CONTENT: Sarah Mitchell

CONTENT MANAGERS: Caroline Boe, Findlay Murray

EDITORIAL TEAM: Sam Francks, Jenelle Sequeira

SENIOR DESIGNER: Raymund Sarmiento

JUNIOR DESIGNER: Raymund Santos

Real-time tracking of inventory across multiple locations has also meant an investment in tech as accurate demand forecasting to maintain correct stock levels is vital in an industry affected by seasonal variations and changing consumer trends.

As in all industries, analysing data to anticipate needs continues to demand tech companies supply ever-more-updated software systems to support business transformation. Technology will continue to drive procurement improvements, offering enhanced data insights and automation to streamline purchasing, maintain better quality control, and support multi-site operations.

Cost savings remain a priority with a strong focus on centralising purchasing to unlock economies of scale as we head into 2025.

Reducing purchases outside the hotel's approved supplier list and using strategic methods to evaluate purchases covering the most popular and profitable items can lead to better, more efficient purchasing decisions.

Taking a holistic approach ensures that cost-saving measures don't compromise the quality of products or services. l

Tania Walters | Publisher

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QT Singapore Officially Opens

QT has officially opened its latest property, QT Singapore, the most recent step in its global portfolio expansion.

QT Hotels & Resorts has opened the doors to QT Singapore. The Group’s newest hub of playful boutique experiences has brought QT’s signature vibrancy and renowned ‘unexpected and unrequested’ service to the transformed Telegraph heritage building on Robinson Road.

CLICK TO READ MORE

Top Hotel Brands Released for ANZ

New research has highlighted the topperforming hotel brands across the ANZ region, with very little movement from the previous year.

The top-ranking hotel owners and operators across Australia and New Zealand (ANZ) have remained unchanged over the past year. But some well-established owners in the midranks dropped down in the top 10 list as their competitors acquired and developed new assets, new CBRE research shows.

CLICK TO READ MORE

Personalised Stays Sought by APAC Travellers

APAC travellers are said to spend more on personalised hotel offerings, according to an international survey of visitors to the region. Agilysys, Inc., a provider of hospitality software solutions and services, has discovered a personalised theme upon the release of its 2024 APAC Hospitality Impact Study.

CLICK TO READ MORE

International Visitor Survey Highlights Strong Recovery

The International Visitor Survey has indicated that New Zealand's international tourism industry has made a significant recovery this year.

Results released from the Coalition Government's International Visitor Survey have confirmed that international tourism has continued to bounce back, according to Tourism and Hospitality Minister Matt Doocey.

The International Visitor Survey results have shown that in the June quarter, international tourism contributed NZD $2.6 billion to New Zealand’s economy, an increase of 17 percent on last year's results. In total, international visitors contributed a total of NZD $11.6 billion to New Zealand’s economy in the year to June 30.

“International tourism is the second highest export earner after dairy and is a key part of the Government’s plan to rebuild the economy. This data confirms that international tourism is continuing to rebound which is great to see,” Doocey said.

CLICK TO READ MORE

Howard Smith Wharves Upgrade

One of Brisbane's most popular cultural and culinary hotspots, the Howard Smith Wharves, is set for a facelift.

Artemus Group has announced plans to transform Brisbane's riverfront, submitting a code-assessable development application (DA), and unveiling the next stage of innovation for the Howard Smith Wharves precinct.

CLICK TO READ MORE

Taipa Beach Resort Appoints New GM

Acclaimed hotelier Andrew Adams-Smith has been named as the new General Manager of Northland's Taipa Beach Resort.

CLICK TO READ MORE

The Premiere

AUTOMATIC SELF-STABILISING TABLE BASES

Do you have wobbly tables and constantly receive customer requests to fix them? Are you tired of resorting to napkins, bits of wood, or even doorstops to keep things steady? Let us introduce you to FLAT® Equalizers, the ultimate solution for stabilising tables once and for all.

Many things have to go right in hospitality to create a memorable dining experience. From QSRs to fine dining there is nothing worse than wobbly tables. After all, there's enough to worry about without wobbly tables annoying customers and wasting the staff's time.

But before you start thinking that you have to buy new tables, let's look at FLAT Equalisers.

FLAT Equalisers are reinforced plastic feet, each housing a stainless steel thread which, when compressed by pressing down on the tabletop, activates the hydraulic stabilisation technology, taking the wobble out of the table.

When tables are pushed together for larger parties, FLAT Equalizers will ensure the tables are level and seamlessly aligned. Raise or tilt one of the uneven tables to match the other, and the feet will adjust,

creating a seamless alignment. FLAT Equalisers come in various sizes (metric and standard/UNC) to fit almost any table with screwin feet. They're designed to protect against impact and corrosion and are fully sealed to block out dirt, food particles, and other grime.

THESE LITTLE WHEELS ARE THE ANSWER TO WOBBLY TABLES AS THEY:

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• They will save you time, money and frustration while improving the customer experience. l

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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Choosing the Best Service

As in-house laundry services have become more frequent within hotels and motels, the challenge of balancing a quality service has depended on guest satisfaction and cost management.

In-house laundry services empower hotels to choose the appropriate level of quality for their client base, as well as monitor results as part of the hotel’s daily process. This control over the quality of service can be a powerful tool in enhancing guest satisfaction. Outsourced services guarantee a specific quality, but require regular assessment in order to ensure that quality is maintained.

Hotels with sufficient space may choose to install their own laundry facilities, as it can be a direct reflection of the hotel's commitment to its guests and can significantly impact its reputation. Outsourcing laundry services are best suited to hotels with limited space, or with investments in other operational departments.

When operating an in-house laundry service, there are essential requirements to offer guests the best possible experience.

Keeping washer doors open when not in use will promote air circulation and prevent mildew. Checking lint filters after every load will maintain efficiency and safety, especially as a fire risk precaution.

Sorting laundry by colour, fabric, and soil level will prevent damage to guest items and ensure effective cleaning. Pre-treating stains will make removal easier during the wash and reduce the number of tasks for staff to complete. Using the correct detergent and amount for each fabric type and soil levels will also result in the best possible results.

A general rule of thumb is to use hot water for heavy stains, cold water for

delicates, and warm for general use. It’s essential for in-house services to check the labels of every garment to avoid any damage to guest property.

Another tip to be mindful of is to avoid overloading washing machines. Although this can cost in-house services valuable time, it is worth it to prevent wear and ensure garments are cleaned properly.

Choosing an appropriate drying cycling is also essential for specific fabric types, and will prevent any garments from shrinking or damage.

Maintaining and cleaning machines regularly is important for optimal performance and longevity, as well as offer guests the best quality service. These streamlined practices will help to ensure laundry operations run smoothly and equipment lasts longer in a high-use environment. l

THIS IS THE SHAPE OF EFFORTLESS

Achieving success lies in meeting customers’ expectations and grounding them in reality by delivering products that satisfy business needs. This is how Line 6000 creates a new concept of laundry: by providing the very best in terms of ergonomics, savings, care for the environment and overall consumer experience, in a virtuous circle with brilliant results. 41 Trugood Drive, East Tamaki, Auckland T: +64 9 274 9324 or E: sales@elsnz.co.nz www.elsnz.co.nz

Easier, Healthier, Safer

LINENMASTER MASTERS OF DIRTY LAUNDRY

We make it our mission to be the experts in our industry so you can concentrate on being the experts in yours.

Property prices, utility costs, wages and consumables have all risen hugely over the past four years so it makes sense to stop and review where savings can be made. Operating an on-site laundry is one cost area that when reviewed customers often find that the option of outsourcing just makes more sense in terms of better use of space, staffing, time and money. Given these considerations, New Zealand owned and operated Linenmaster offers a practical solution for all linen management needs, allowing customers to focus on the core business of caring for older adults. Linenmasters' expertise lies in linen rental services. Investing in the necessary products and providing a comprehensive package covering pickup, laundering, and return delivery that eliminates the need for care facilities to make, what is, a significant capital outlay on inhouse laundry operations.

Outsourcing means optimising valuable space, staffing, and financial outlay.

ADVANTAGES OF OUTSOURCING

• Cost-Efficiency: Avoid the substantial investment in machinery, rising labour costs, and costly repairs associated with onsite laundries.

• Space Optimisation: Convert laundry spaces into income generating areas and eliminate the stress of downtime.

WHY LINENMASTER?

• Cutting-Edge Solutions: The state-of-the-art machinery and experienced teams at Linenmaster efficiently handle soiled linen, ensuring the highest standards of cleanliness.

• National Coverage – Local Service: As New Zealand's leading linen rental expert, Linenmaster offers nationwide coverage and is committed to local service excellence.

• Community-Focused: Linenmaster is proud to be 100% New Zealandowned and locally operated. The branches, often second and thirdgeneration family owned, actively contribute to their communities, ensuring that clients' investment in outsourcing linen supports worthwhile causes close to home.

For those hotels or accommodation providers that have already adopted a laundry outsourcing model, Linenmaster set the benchmark for linen solutions in New Zealand. With options to cater to the full breadth of the accommodation industry, our high standards ensure that we treat your customers as our own. Are you ready to streamline your linen management, save resources, and enhance efficiency with the best in the business?

Contact Linenmaster at www.linenmaster.co.nz or by phone at 0800 546 366 and take the first step towards New Zealand’s most cost-effective, hasslefree laundry solution. l

Finding the Right Solution

Procurement is one of the most crucial cornerstones of the hospitality industry and will ensure that all operations run smoothly on budget, and to the standard that guests expect.

As the hospitality industry is highly competitive, operating effective procurement strategies can make a significant difference to the success of an establishment.

From high-quality food and beverage to housekeeping supplies and luxury amenities, procurement will ensure that hotels have all the necessary requirements to achieve optimal guest satisfaction. The reputation of a hotel is largely set on its ability to deliver for guests, which is where the emphasis is put on procurement management.

Procurement management is vital for keeping costs at bay whilst maximising profitability. Successful

procurement managers have the ability to negotiate the best possible deal with suppliers whilst ordering in bulk, and being aware of any cost-effective alternatives that may assist in maintaining a profit. Monitoring market trends will also ensure that a hotel is up to date with the latest expectations of guests, and will also help to adjust purchasing strategies in order to capitalise on supply chain efficiencies and price fluctuations. Maintaining high standards across all areas of procurement will ensure that guests have the best possible experience during their stay, and will also manage consistency. In order to achieve this, the procurement

process will make sure that all suppliers meet any required standards for quality reasons. This is a crucial first step, and can have a lasting impact if not completed thoroughly. An example of this could be in room tea and coffee supplies, the linen used, or the complimentary products found in the bathroom, all of which represent the hotel's commitment to quality and comfort of its guests.

Ethical practices and sustainability have never been as important to procurement management as they are in the current industry landscape. Guests want to be assured that there is no unnecessary waste involved with their service,

and that everything from packaging to food and beverages have been responsibly sourced. Hotels also have a major emphasis on sourcing local products, waste reduction, and for partnering with suppliers that have adhered to ethical and sustainable practices. Integrating these elements into hotel procurement management will have a lasting effect on guest stays, their hotel experience, and the hotel's reputation. This could also attract new guests, specifically those with a keen focus on environmental and sustainable issues.

Effective procurement will contribute to operational and risk management, typically through strong

relationships with reliable suppliers. Hospitality businesses cannot afford to source products from unknown suppliers that may pose a risk, time delays, or be at a higher cost. Reliability is the key to maintaining operations that run seamlessly and avoid any last-minute disruptions. It is vital for hospitality businesses to find the right balance when procurement is concerned, and to enable the business to deliver on guest satisfaction and reputational challenges. The right procurement management will navigate any posing threats to supply chain management, and will ultimately contribute to a hotel's long term success among guests. l

Managing Global Supply

As Senior Director of Supply Management in Australasia, South Asia and Southeast Asia, David Crestani is responsible for leading the strategic sourcing, negotiation and acquisition of essential goods and services for Hilton Hotel’s Supply Management.

For this role, Crestani has built and maintained strong supplier relationships to ensure consistent quality and service. This has involved collaborating closely with different stakeholders, including operations, finance and brands, to align procurement with broader business goals.

A large part of his role is to ensure compliance, along with developing programmes to meet Hilton’s ESG goals and ambitions, focusing on ethical sourcing, sustainability and preventing modern slavery.

He has also led and mentored

a talented team of procurement professionals to drive efficiency across the procurement process.

“I am often looking at new innovative new technologies that may support business transformation. This could be anything from 3D food printing to robotics and cultured meat,” said Crestani.

“I’m always considering the ‘total cost of ownership’ - it’s not just about price, but the long-term value and costs of products or services.”

He said it was essential to factor in considerations like vendor reliability to ensure suppliers consistently

We leverage supplier partnerships for innovations, such as energy-saving technologies that improve guest comfort. Overall, maintaining a consistent supply chain to avoid service interruptions that could impact satisfaction ultimately maintains the quality of guest experience.

met quality and delivery standards. Sustainability and ESG factors were just as important, in particular for responsible sourcing, and the communication and alignment with internal stakeholders to meet operational goals was also paramount.

His team has always been one step ahead by anticipating and mitigating supply chain disruptions via risk management practices. They also tried to improve the quality of the guest experience through sourcing high quality, durable products and services that enhance comfort and aesthetics in guest rooms and common areas.

This also meant prioritising food and beverage suppliers that offer fresh, sustainable, and locally sourced ingredients.

“We leverage supplier partnerships for innovations, such as energysaving technologies that improve guest comfort. Overall, maintaining a consistent supply chain to avoid service interruptions that could impact satisfaction ultimately maintains the quality of guest experience.”

Crestani said by implementing technology solutions, procurement managers can use specific software to streamline processes and increase efficiency.

He added it was important to delegate effectively within the team, and assign specialised roles for sourcing, vendor management, and financial oversight. It was also crucial

to prioritise tasks based on urgency and impact, and to use a proactive approach to avoid bottlenecks.

Crestani believed in regular communication with cross-functional teams in order to ensure that procurement efforts have aligned with business needs. He also pointed out how valuable being adaptable was to the job, and to always have contingency plans in place for handling unexpected challenges without sacrificing quality or timelines.

Supply chain disruptions due to geopolitical tensions, natural disasters and transportation issues (especially for Australian and New Zealand markets with sea freight) were the main challenges plaguing procurement operations in the sector. Rising costs of raw materials and goods, pressuring budgets and profitability had also been obstacles to overcome.

The increasing importance of sustainable and ethical sourcing has also been challenging to handle, as it has required greater due diligence.

Vendor reliability issues, especially in emerging markets where infrastructure may not be robust, has also limited sourcing operations, as too have keeping pace with rapid technological advancements and having to integrate them into procurement processes.

eco-friendly sourcing, reduced waste, and scope three emission efforts.

He said that the increased use of AI and data analytics to predict market trends will become more popular, as will the need to optimise sourcing strategies and supply chain tracking.

“Supply chain transparency is becoming a priority, with a shift toward suppliers who can provide detailed traceability,” Crestani advised.

“More frequent and flexible sourcing models to counter global disruptions, ensuring resilience in the supply chain and a greater emphasis on value engineering. l

In the future, Crestani predicted that there will be a stronger emphasis on sustainability, with procurement teams leading efforts in

David Crestani

Senior Director of Supply Management in Austalasia South and Southeast Asia

Hilton

From a Chef's Perspective

For chef Alan Smith, looking ahead to anticipate and address the challenges of the industry was essential.

Although the road ahead may be filled with obstacles, challenges present opportunities for growth, innovation and positive change.

Sustainability has been the biggest hurdle for Smith when sourcing ingredients. As executive chef at the Hilton Hotel in Auckland’s CBD, he has embraced the growing awareness of climate change and environmental impact within the sector. He said the culinary industry in particular must adapt to sustainable practices.

“As chefs, we have the power to lead by example and inspire others

to make environmentally conscious choices,” said Smith.

Another focus for procurement sourcing has been the evolving health concerns of consumers, and the increasing demand for plantbased, gluten-free and allergenfriendly options.

Meeting these diverse needs has required creativity and a deep understanding of nutrition. By staying informed of market trends and continuously experimenting with flavours, ingredients and techniques, Smith has created inclusive menus that cater to all guests.

The rapid advancement of

Alan Smith

technology within the sector has posed challenges and opportunities. He said that whilst technology can streamline operations and enhance the dining experience, it has also required the ability to adapt to new tools and systems. Smith added that innovation, such as online reservations, digital menus, and kitchen automation, were all contributors to improving efficiency and customer satisfaction.

“I aim to integrate cutting-edge technology into my kitchen, from advanced cooking equipment to digital management systems. This will enhance efficiency, consistency, and creativity in my culinary processes.”

“Ultimately, my goal is to continue creating unforgettable dining experiences for my guests, family and friends. I want each meal to be a journey, a celebration of flavours, and a moment of connection. By constantly evolving and innovating, I aim to leave a lasting impression and make a positive impact through my culinary creations.”

Labour shortages and the need for skilled workers has continued to affect procurement operations and the sourcing of ingredients. Smith said this has also been a dilemma inside the kitchen. Attracting and retaining talent has required creating a positive and supportive work environment. Investing in training and development, offering competitive wages, and fostering a

culture of respect and collaboration are essential to building a strong and dedicated team.

For Smith, flexibility and resilience are crucial in navigating uncertainties within the sector. By diversifying revenue streams, the industry can adapt to changing circumstances and continue to thrive. Although daunting, Smith was inspired by the resilience and creativity of the culinary community.

“The hospitality industry is demanding, but if you have a genuine passion for serving others and creating memorable experiences, it will fuel your drive and resilience. Let your love for food, people, and hospitality be the foundation of your journey.”

Being creative and innovative were two of the most important qualities of the job for Smith. He suggested people shouldn’t be afraid to think outside the box and bring their unique ideas to the table.

“Innovation is what sets you apart and keeps the industry vibrant. Experiment with flavours, presentation, and concepts to create unforgettable experiences for your guests,” Smith added.

“Excellence in hospitality is achieved through attention to detail and consistency. Strive to deliver the highest quality in everything you do, from the ingredients you use to the service you provide. Consistency builds trust and loyalty among your guests.” l

From Lobby to Lounge

FURNITURE TO CREATE MEMORABLE HOTEL EXPERIENCES

Make the lobby a space that guests look forward to waiting in - building anticipation for their stay, or savouring a few extra moments of bliss before departure.

In the world of hospitality, the first impression is everything. As travellers step into a hotel, the ambiance and elements within the space immediately set the tone for their stay. This initial encounter can make or break a long day of travel, putting at ease an anxious traveller or rejuvenating a weary one.

Studies show that guests form lasting impressions within the first few minutes of arrival, making the initial experience paramount in shaping their perception of the entire stay. Creating memorable experiences involves a myriad of elements, and while furniture may not be the starting point, it plays a crucial role in subtly influencing guests both visually and through physical touch.

The lobby is more than just a waiting area; it's a space where guests begin to form their emotional connection with the hotel.

Comfortable seating arrangements, strategically placed tables, and aesthetically pleasing decor can transform the lobby into a vibrant hub of activity. By prioritising connection through furniture choices, hotels can make guests feel welcome and at ease from the moment they arrive. Imagine a lobby where guests enjoy the act of waiting, building anticipation for their stay,

or savouring a few extra moments of bliss before their next connection.

The right furniture can facilitate interaction and create a sense of community. Thoughtful choices, such as communal tables and cozy seating arrangements, can encourage guests to engage with one another and share experiences. However, it's essential to recognise that communal tables won't suit everyone. A diverse range of furniture settings is necessary to cater to the varied needs of solo travellers, groups, families, and singles.

For smaller groups, comfortable armchairs set with small tables can provide a sense of privacy and personal space. These settings allow individuals to relax, read, or work without feeling overwhelmed by larger groups that might be occupying the same space. On the other hand, groups and families may prefer larger seating arrangements, such as sectional sofas or clusters of chairs around a central table, which facilitate conversation and togetherness.

Combining the right furniture with appropriate lighting can transform the lobby into a space that feels both luxurious and inviting.

In addition to seating and lighting, the choice of materials and textures in furniture can greatly impact the overall experience. Natural materials such as wood and stone can add warmth and authenticity to the space, while plush fabrics and cushions can provide a sense of comfort and luxury. By carefully selecting materials that complement the overall design,

hotels can create a cohesive and harmonious environment that appeals to the senses.

Incorporating elements of local culture and art into the furniture design can create a unique and memorable experience for guests. Custom-made pieces that reflect the heritage and traditions of the region can add a personal touch and make the lobby feel more authentic and distinctive. This attention to detail can leave a lasting impression on guests and make their stay truly special.

Ultimately, designing for connection is about more than just aesthetics. It is about creating spaces that bring people together and enhance their overall experience. Thoughtfully crafted furniture can play a crucial role in achieving this goal, transforming hotel spaces into inviting and engaging environments. Investing in a welcoming atmosphere and attentive service from the moment guests walk through the door not only sets the tone for their visit but also significantly influences their overall satisfaction and likelihood of returning. Embracing the concept of connection in design can lead to more meaningful and memorable guest experiences. l

Are you ready to invest in your first impression?

Talk to Harrows today about lobby and reception furniture –beautiful tailored furniture for social interaction.

0800 142 233 | www.harrows.co.nz

Novotel Hamilton - instantly setting the bar for customer expectations.

Lobby furniture is an opportunity to embed physical brand elements like colour, but also brand essence, like the feeling of service, luxury and comfort.

Modern Kitchen Environment

The recent development of the New Hotel Grand Chancellor, with Forester Bar & Grill in the heart of Auckland’s CBD has opened with a modern dining environment for breakfast, lunch, and dinner. For Wildfire Commercial Kitchens & Bars, the project was focused on offering traditional hotel operations with a focus on breakfast, but with flexibility to offer solutions around number fluctuations for lunch and dinner.

Located within Auckland’s Grand Chancellor Hotel, Forester Bar & Grill has been designed to offer a spacious dining experience. It features floor-to-ceiling windows and a new state-of-the-art kitchen.

Managing director of Wildfire Commercial Kitchens & Bars, Craig Cunningham said this was a challenging fitout, with construction delays due to Covid-19 and the Auckland shutdown.

“We seemed to be on this job for many years. The team worked with the construction company closely to ensure we are never ‘built’ out in any area,” said Cunningham.

All Wildfire fit-outs are staged during the construction programme. The hoods and coolrooms/freezers are always installed very early, whereas the mobile equipment and shelving are among the last items on site.

The project started in early 2019, and completed the design phase by the end of 2020. While Covid got in the way and delayed the fitout considerably, the installation began in mid-2023, and was completed in mid-2024.

A key element of the design was the focus of the cafe on the ground floor, which needed to maximise the potential of the bus stop customers outside. Cunningham said this was very challenging, as the road slopes away and how the delivery was going to work.

He added that as hotels have a busy breakfast period, it can become

ghostly quiet during lunch or dinner service. Therefore, understanding what the operation is supposed to deliver was critical from the beginning.

Wildfire worked with Ignite Architecture in order to ascertain what product was best for its operations and factored in its serviceability post opening. Working on product flow from inward goods delivery to customer delivery was critical when designing the new kitchen, as well as staff movement. Cunningham added that aligning function and flow together have eliminated unnecessary movements within the kitchen and dish drop spaces.

In the cafe, a Woodson Pronto quick-performance oven was installed to allow the operator to display hot food in a cold format and then heat it on demand. This has reduced wastage and has offered the customer a fresh delivered product.

The new kitchen at Forester Bar & Grill is an example of how a state-of-the-art kitchen can maximise restaurant efficiency, optimise the role of chefs, and significantly benefit the dining experience. The new equipment has allowed chefs to have diversity

in their menus and offers flexible cooking styles.

He said that most chefs nowadays want to cook with solid fuels, such as wood or coal. Having a Mibrasa Oven, an Authentic Wild Series Grill, or an Asado Grill is a real point of difference. However, like this project, the difficulty can arise as the extraction systems need to be separated from gas and electric cooking, which was unable to be

Specialists in Commercial Kitchen and Bar design, supply, fit-out and project management.

Design

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Project Management

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Wildfire Commercial Kitchens & Bars

Wildfire Commercial Kitchens

Wellness Hotels

DESIGNING FOR THE NEEDS OF

THE MODERN GUEST

BY CHRIS STEVENS, CTRL SPACE

Modern life is increasingly busy, and we are constantly bombarded by stimuli. Multitasking has become a way of life, burn-out, depression and anxiety are all on the rise and it is impacting the way we live, work and play.

As a result, despite the economic downturn, people are prioritising their wellness. It is one of the primary drivers in their decision making and they are looking for ways to incorporate it into their lives in a meaningful way, not just as a token gesture.

The global Wellness Hotel market was valued at USD $13300 million in 2023 and is anticipated to reach USD $23140 million by 2030. Hoteliers are investing in the serious inclusion of both wellness and hospitality amenities and many are doing it at scale. Where previously, the provision was mostly a nod to a solitary moment in time, with a property just bolting on a facility as an ill-

considered afterthought - I’m sure we can all bring to mind a hotel stay we’ve had where the “health club” was a pokey windowless gym down a dark corridor - now we are seeing briefs incorporating a more significant and holistic wellness offering.

Hoteliers are understanding better that, in order to stand out in a busy and competitive space, a hotel needs to offer more than just a place to eat, sleep, connect to the internet and maybe do a workout. But this new approach takes vision and a strong sense of understanding by the operator of the clients needs. For example, the giving over 55sqm for a yoga studio (which our client LA Co chose to do for its hybrid hotel Drifter in Christchurch) may

not be the most revenue generating element of a hotel but it conveys a real care and consideration for guests and visitors. And the beauty of providing these elements is that even if a guest does not use the facilities there is a halo effect for the hotel simply due to the fact that they are offered. Guests can experience a sense of “vicarious wellness” just by being around those that are having a positive experience of those facilities. Some may suggest that, from a financial perspective, creating a “one-stop shop” has the benefit of keeping guests on site, spending their time and money within the hotel environment rather than out in the city. Whilst this may be a benefit,

I don’t think it is about setting out to create an insular offering as the priority. Rather more, it’s about giving people options, including the opportunity to have a valid experience of the city. Especially when considering guests on short stays or traveling alone. Providing easy access to great experiences “in-house” reduces the pressure of having to go and find these places around the city and maybe getting caught in the downtown tourist trap.

A smart hotel designer will design hospitality and wellness features/amenities with an external audience as a primary driver i.e. the restaurants, bars, spa etc will be open and appealing to non-guests, with an identity and reputation of

their own and creating a further revenue stream. Great examples include the East Day Spa at SkyCity Hotel, Chuan Spa & rooftop pool at The Cordis and one of our own design projects, the Sunset Bar in the Sudima Hotel, which has become an Auckland hotspot with a regular clientele in its own right.

In designing these elements it is fundamental to develop a properly considered and meaningful response. And if you can’t afford to do all the things, then do one thing well and focus on delivering that in its entirety. At CTRL Space, that is our design approach, full stop - rather than being all things to all people, we ensure we focus on the most important and impactful elements and execute them to the best of our ability.

There are not many establishments in New Zealand that have fully embraced the wellness hotel trend. I would go as far as to say that our recent hybrid hotel project - Drifter in Christchurch is a trailblazer in this country. The design brief for Drifter was a refreshing intertwinement of wellness, sociability, functionality and comfort and we were delighted to have the opportunity to bring all these elements to life in a cohesive and well-executed way. You can read more about the Drifter offering here. Designing for modern living, working, playing, connecting and being is what drives us at CTRL Space. This type of application is at the front edge of expectation for the hotel and hospitality industry and it is only going to escalate from here. If you don't take it seriously you will get left behind. l

Award-winning AUSSIE DESIGN COMPANY RELEASES REVOLUTIONARY NEW PRODUCT FOR THE WORLD'S TOP RESTAURANTS

Known for pioneering the first cordless lamp for the hospitality industry, Australian luxury lighting brand NEOZ can be found gracing the tables in many of the top restaurants in Australia (and around the world). And now they are about to launch their latest product, which signals an intriguing change of direction for the brand.

With over 30 sleek lamp designs, Australianbased NEOZ leads the world market in decadent, ambient lighting for both your home and your favourite restaurant, bar, hotel and even super yacht. Not only are NEOZ products made in Australia by an Australianowned and operated company, but they also feature a hard-wearing, sustainable design. NEOZ was founded in 1983 by Industrial Engineer, Peter Ellis, who wanted to design and produce lighting products that were beneficial to both people and the environment.

If some of the stylish designs look familiar, it might be because they adorned the table the last time you ate a Nobu Sydney, Bennelong, Aria, Quay, or Reine & La Rue in Melbourne.

Globally, NEOZ has made an equally impressive mark with their table-top lamps on display at The Wall Street Hotel in New York, Marrakech’s Oberoi, Frescohallen in Norway and at the supremely elegant St Regis in Venice.

Celebrating over 40 years of award-winning lighting design and development, the brand is now firmly focused on the future with new CEO Jon Hemming at the helm.

Hemming, who took over the company in 2022, is naturally drawn to technology, design, innovation and the arts, with a strong background in technology, business strategy and business development.

“NEOZ aligns with my passion for outstanding product design, engineering and quality products,” says CEO Jon Hemming.

“I enjoy leading NEOZ in its ongoing development as an awardwinning industrial design studio.”

With this new product launch, Hemming is leading an experienced, in-house design team, who offers bespoke design services to some of the biggest hospitality groups in the world. Together they have created the NEOZ N1.

“The launch of the NEOZ N1 Cordless Light Engine heralds an exciting new era for the company,” says Hemming.

“The N1 Cordless Light Engine is our most advanced cordless lighting platform which not only outperforms its predecessor but is foundational for future NEOZ products.”

“With this launch comes a new era for NEOZ Lighting, one that will see an expansion of the brand’s global footprint through an innovative, new product design that is sustainable, sleek, and stylish.“ l

Horizon by SkyCity

OPENS IN THE HEART OF THE CITY

Horizon by SkyCity, Auckland’s new 5-star hotel, will open to guests on 1 August 2024, making SkyCity the largest single-site accommodation provider in New Zealand, with 938 rooms across three hotels in the SkyCity Auckland precinct.

The 5-star hotel is SkyCity’s third hotel property in Auckland, alongside SkyCity Hotel and The Grand by SkyCity. Already one of New Zealand and Australia’s largest tourism, hospitality, and entertainment groups with four casino properties, 22 restaurants and bars, and four hotels, Horizon by SkyCity will bring 303 new rooms, including ten suites, to SkyCity Entertainment Group’s significant offering.

“SkyCity is an iconic business –and even more so in Auckland, where we are literally a prominent landmark on the horizon,” says new Chief Executive Officer, Jason Walbridge.

“I’m extremely proud of the role that we play in the New Zealand and Adelaide economies, and this is only going to increase in the coming years with the expansion of our hotel offering and the opening of the New Zealand International Convention Centre.

“There is a lot to be excited about

at SkyCity right now, and especially over the next 12 months.”

SkyCity New Zealand Chief Operating Officer, Callum Mallett, says, “Horizon by SkyCity has been designed to connect our guests to their surroundings, from the curved architecture of the hotel with outlooks across the city and beyond to touches of Aotearoa in every room. They’ll find it a home away from home.”

Multiple entries to the hotel allow guests to move throughout the central city, with a pedestrian laneway, street-level access, and unique air bridges connecting the hotel to the SkyCity Auckland precinct and the New Zealand International Convention Centre set to open in 2025.

Also launching within Horizon by SkyCity will be its signature Onyx bar, as well as The Grill restaurant at its new location within the SkyCity Auckland precinct under Executive Chef Touvai Poloniati.

Designed by Moller Architects, Horizon by SkyCity has several architecturally notable features, including the curved glass façade and the ability to join the Sky Tower in lighting its exterior.

“Horizon by SkyCity’s opening heralds the beginning of a significant period for SkyCity, including the lead-up to the opening of the New Zealand International Convention Centre. These new businesses will add a further 600 jobs to our workforce of 4,500 staff across all our sites,” said Mr Walbridge. l

About Horizon

• SkyCity hosts more than 9.2m visitors every year

• Horizon by SkyCity will be connected via air bridge to the New Zealand International Convention Centre, due to be completed in 2025

• The Hotel will contain 10 Suites, 17 Elite Harbour Rooms, 67 Elite King Room, 11 Vantage King, 11 Urban King Room, 187 Superior Rooms

• 5-star Qualmark rated

• 24-hour reception and concierge

• Fully equipped 24-hour gym

• Signature dining restaurant and bar, The Grill and Onyx bar.

• Spanning 12 full floors of Horizon by SkyCity, the Atrium artwork ‘falling leaves’ was designed by Gordon Moller with the creation of the leaves from New Zealand sculptor artist John Allen.

• Horizon by SkyCity rooms will feature artworks by Titirangi painter Helen Dean along with commissioned sculpture pieces by Vivian Keenan

• Rooms will feature luxurious New Zealand amenities and mini bar items

• Connected to Hobson Street by vibrant laneway

• SkyCity is undergoing a significant transformation programme to ensure it meets regulatory obligations and can continue its social licence to operate.

• SkyCity’s annual contribution to the New Zealand and Adelaide communities is circa NZ$1b, and as a company is fully committed to delivering the best possible outcomes for its customers, people, regulators, shareholders and local communities.

30 Top Amenities Trends

Improving amenity offerings throughout the hotel will help to differentiate the hospitality experience from competitors and make guests feel comfortable during their stay.

Stocking the bathroom full of premium toiletries will offer a firstclass experience for guests. From shower gels to body lotions, skin care creams and fragrant soaps, this is an opportunity to showcase products that resemble cultural or location significance, as well as a way to make guests feel refreshed and revitalised.

Guests will always forget to pack an essential item or two, whether it’s a shower cap or a razor. With an emphasis on the smaller details, supplying guests with personal care options will make the stay memorable, and indicate that the hotel has a commitment to ensuring every guest is comfortable.

Ensuring guests have a full box of tissues during their stay is a perfectly reasonable request. Providing guests with high-quality multi-ply tissues is another comfort to them. Whether it’s to fix make-up in the bathroom, or on the bedside table, tissues are a practical and essential requirement that every guest will expect to find.

Even if it is a business trip, a onenight stopover, or a weekend getaway, supplying guests with a high-quality bathrobe and slippers is a way of showcasing hotel branding and to add a luxurious touch. Instead of the one-size-fits-all approach, consider offering guests a selection of slippers or changing the weight of bathrobes depending on seasonal temperatures.

For hotels in particularly wet regions or cities, branded umbrellas are a way to further promote the hotel, whilst disguised as a useful guest amenity. Most Travellers will forget to bring an umbrella with them, hence creating the need for every room to be supplied with one in case of a down pour. This is another way for hotels to use brand colours, patterns and logos.

Every guest has a different preference when it comes to the right pillow. Instead of only supplying guests with one choice, offer them two or three options to choose from, as well as a spare in the wardrobe. This will help guests to feel more at home throughout the duration of their stay, and will be of great comfort for difficult sleepers.

FREE WIFI

In this modern environment, everything is digital. For international guests, a free WIFI service will be their lifeline, or for business travellers, it’s a way for them to work while away. Free WIFI will allow guests to stay connected with home without having to fork out for international roaming charges, and has proven to be an essential requirement for nearly all guests.

MOBILE CHECK IN

As technology is integrated more and more into the hotel sector, mobile check-ins are an easy way for guests to arrive at their location and access their room in a prompt manner. This will also reduce any waiting times for guests at reception, and are a way for hotels to delegate staff to other areas of the hotel instead of manning the desk all day.

FREE PARKING

Whether guests are locals or have hired a car, free parking reduces any stress during holidays, especially for overseas guests in unfamiliar territory. Guests appreciate the peace of mind knowing that their vehicle is in a safe space, and onsite carparks eliminate the task of having to find an allotment nearby at a premium rate.

VIP SHOPPING AT LOCAL MERCHANTS

There is always time to shop whilst on holiday. For some guests, their ideal shopping experience may be with local artisanal producers, while others enjoy big shopping malls to find their bargains. Either way, this is a way to support local businesses and promote one-of-a-kind retailers in the area.

GYM & FITNESS CENTRE

Guests still like to stick to their routines during their holidays, which has created the need for an onsite gym or fitness centre. For practical reasons, gyms and fitness centres allow guests to work out at any time of the day to fit in with their schedule, and is a way for them to relax and unwind.

ENTHUSIAST AND HOBBYIST TECH

Offering the latest technology in the room will impress guests, especially through lighting, devices and kitchen appliances. Crafting a modern space will increase guest satisfaction, and allow guests to customise their stay.

Bean Alliance Group brings you home compostable, Coffex embossed, Nespresso compatible premium capsules, in Medium, Strong and No-Caf with a PLA base and paper top, they are the best on the market for sustainability. Attractive in-room presenter boxes are also available on request.

Bean Alliance Group specialises in Coffee manufacture, tea sourced direct from Plantation and superfine drinking chocolate to make the supply for full beverage production in store as simple and easy as it can get.

Contact Shamsi on 021478995 or shamsi.power@beanalliance.com.au for more information.

PREMIUM COFFEE

Guests will always be in search of the best-tasting coffee in town, so why not include that in their room? Offering premium coffee can be a standout feature for guests, especially when paired with the suitable coffee machine or plunger. This is another opportunity to showcase locally sourced artisan products, and give guests a taste of the local flavour.

MINI BAR

No hotel stay is complete without a mini bar. Catering to all guests is the best way to optimise revenue from the mini bar, such as including nonalcoholic options or diet-friendly snacks. This is an opportunity to showcase local craft breweries, health-related products or sweet treats that guests won’t be able to resist.

HANDHELD STEAMERS DAILY NEWS

To prevent guests from having the last minute rush on their way out the door, handheld steamers provide a simple way to ensure all clothing is neat and tidy, without the hassle of the ironing board. Unlike irons, handheld steamers do not come into direct contact with sensitive materials, and will not damage any garment. Handheld steamers are a quick and effective tool that should be found in every hotel room.

Some guests will appreciate having access to a daily newspaper to stay up to date with the latest news and events. For a dedicated service, offer delivery directly to guest doors, instead of supplying a limited amount in the lobby. If newspapers are not an option, ensure that all guests have access to the news, whether its via the television or online.

FREE BREAKFAST CURATED EXPERIENCES

Every guest will savour the opportunity of a free breakfast. In many cases, a free breakfast is a highly valuable asset. If a hotel has an onsite restaurant, this is a way to entice repeat customers, whereas if a guest has arrived before their room is ready, a free breakfast will help to pass the time. It is a way for guests to converse with others, enjoy their stay even more, and will help boost a hotel’s reputation.

For guests in search of something new to do, offer curated experiences that are specific to the area. From sightseeing to local landmarks, allow guests to explore the area, with stops along the way at food and beverage outlets, public plazas, shopping centres and museums.

IN-ROOM TABLETS PAMPERED PETS

Whether guests enjoy reading an ebook, listening to music or streaming their favourite show, tablets are an excellent way for guests to be entertained during their stay. It is also a way for them to find all hotel information at their fingertips, and can work as a replacement for the traditional hotel compendium.

RELAXATION DEVICES

For guests who are uneasy sleepers, or get apprehensive when travelling, supplying a series of relaxation devices will allow them to enjoy the comforts of their hotel room. From soundscapes to nightlights, muscle relaxers to ambient lighting settings, creating an ambience for optimal relaxation will have a powerful effect for guests.

POWERBANK FOR THE ROAD

Especially for international travellers, finding somewhere to charge their phone or mobile device can be a panicking task. Powerbanks allow guests to freely charge their devices whilst out and about, and can be loaned out by the hotel.

IN-ROOM

COCKTAIL STATION

For an upmarket touch of class and elegance, an in-room cocktail station will allow guests to rewind after a long day of sightseeing, or to ‘get in the mood’ before an evening’s outing. Offering a selection of spirits and beverages will automatically create a luxurious environment for guests to enjoy without the hassle of going out to get their favourite tipple, as well as increase the room cost per night.

Hotels that cater to furry friends have become more popular in recent years. Offering services such as dog beds, food bowls, or a space for them to play outside is appreciated by pet parents, and is a highly desired part of modern hospitality.

KIDS EQUIPMENT

Especially for families, providing children's activities and toys inroom is an excellent way to keep them entertained during their stay. For some children, this is a sense of comfort, and parents will appreciate the dedicated service. This could be a range of books, soft toys, or even a selection of children's entertainment available on the television.

ROOM PURIFICATION

Guests want to know that their room is clean upon first arriving, and with the supply of room purification throughout their stay, it will put their mind at ease. So guests can avoid catching any illness during their stay, purified air conditioning will limit any chance of sickness, and maintain a ‘clean feel’ the entire time they are in their room.

HOTEL PET AMBASSADOR

For pet owning guests with a tight schedule, a hotel pet ambassador will ensure that all furry friends are taken care of during their stay. This includes walking, feeding, and even grooming services if available. Pet Ambassadors can also educate guests on where the best petfriendly locations are in the area, as well as assist them with any transport services.

HOUSE CAR SERVICES MONOGRAMMED LINENS

Be it a ride out to the airport or to an event, a house car service will add a luxurious element to guest stays. As most guests in unfamiliar locations will use ride share apps or taxis, a house car service is a worthwhile way to boost the hotel’s reputation and guest satisfaction.

Nothing says luxury quite like monogrammed linens. Especially for larger rooms and suites, the branded touch will create an inviting atmosphere, whether it is a small embroidered logo on sheets or pillow case, or a specific pattern or design that will match the overall hotel brand.

SWEET TREAT AT TURN DOWN

For pet owning guests with a tight schedule, a hotel pet ambassador will ensure that all furry friends are taken care of during their stay. This includes walking, feeding, and even grooming services if available. Pet Ambassadors can also educate guests on where the best petfriendly locations are in the area, as well as assist them with any transport services.

FRESH BREAD

Serving freshly baked bread to guests will set a hotel apart from others, as well as promote local bakers. Whether it is delivered directly to guest rooms or served in a communal dining area, freshly baked bread will create a memorable dining experience, and lead to positive reviews for hospitality.

Do Not Disturb STEAMING IN PROGRESS

DOES YOUR HOTEL HAVE PROPRESS ON ITS RADAR?

If not, it’s time to check Propress MINI, our handheld steamer, into your hotel. The Iron Age is over; there’s no need to clutter your guests’ storage space with a cumbersome iron and board.

Established in 1980, Propress is the original steaming brand supplying shops, soft furnishers, hotels, and resorts — removing creases in fabric wherever they appear. Our steamers are the highest-quality, longestlasting, and most reliable on the market.

In hotels, professional steamers have traditionally been used for housekeeping, banqueting and events, to provide a five-star

freshening and anti-creasing touch to staff uniforms, curtains, tablecloths, and chair covers. (Steaming even kills bed bugs and their eggs almost immediately.)

Propress MINI can be used on a variety of clothing, from suits to dresses, and even delicate fabrics. It’s so versatile, it can be used vertically, for hanging fabric, or horizontally on bed linen and upholstery.

Guests often look to remove creases from clothes when unpacking or after a few days’ stay, especially those travelling for business or individuals attending events where wrinkle-free clothing is important.

Coupled with its ability to treat delicate materials, the Propress MINI

is ready to go in just 45 seconds, making it a match made in heaven for wedding attendees. As the old saying goes: “Steam if you want to go faster!”

THE IRON AGE IS OVER

• More wardrobe space without an ironing board

• Easier to use and more guest friendly

• Projects a contemporary image for your hotel

• Less damaging to clothes.

QUESTIONS?

We're here to answer any questions you may have. Call us on +64 (0)274 341 433 or email info@propress.co.nz. l

ISLAND SOUTH

WINTER PARADISE

New Zealand's South Island is widely known internationally as being a winter paradise and has continued to attract thousands of local and international tourists every year to enjoy the pristine landscapes and luscious snow.

Diverse activities throughout the region have shaped the South Island's tourism industry, whilst several crucial factors contribute to economic success and a positive reputation.

Known for its world class ski fields and resorts, Queenstown is the playground for most international visitors to the region, domestic travellers longing for a getaway, and some of the world's most wellknown faces. Dubbed the adventure capital of New Zealand, Queenstown and Wanaka are home to some of the world's finest ski fields like The Remarkables and Coronet Peak, whilst onsite and nearby resorts offer the picture-perfect holiday many are in search for. The snow-capped mountains attract acclaimed skiing enthusiasts from all over the world, whilst its varied terrain have catered for tourists of all abilities, from skilled athletes to family friendly fun.

However, it isn't just all about skiing and snowboarding, the South Island

has an appeal for a much broader audience. From cultural to culinary experiences, visitors are able to enjoy bustling villages and towns offering some of New Zealand's finest products, restaurants headed up by internationally regarded chefs, to a cosy atmosphere for the ideal winter holiday.

The region's natural beauty has the ability to transform its tourism offerings on a seasonal basis. From serene backdrops of frozen lakes and snowy alpines, to nature based activities such as hiking in tranquil national parks, to year-round crowd pullers such as the Milford Sound, the frosted coat brought by winter has offered a transferable way to market accommodation as a gateway to exceptional winter activities and experiences otherwise unseen in this part of the world.

Winter on the South Island is characterised by fewer crowds compared to the peak summer months, allowing for a more intimate and relaxed tourist experience, be it exploring popular tourist hotspots or enjoying quiet, picturesque walks through the countryside. The South Island’s infrastructure has the ability to support winter tourism effectively, with well-maintained roads and accommodation options catering to the needs of winter travellers. The region's well respected hospitality and warmth of local communities can further enhance the visitor experience, and ensure that tourists have a memorable and enjoyable stay.

Winter is one of the busiest times in the South Island, and has a real emphasis on rural and smaller town activities, as opposed to the attractions of bigger cities like Christchurch and Dunedin. Instead of the sunshine and warmth garnered by the top of the South Island during summer, winter is a time for the south to showcase truly world-class experiences. l

Mayfair Luxury Hotels

The Mayfair is an independent boutique hotel that has quickly risen to prominence as one of Christchurch's leading luxury hotels. The hotel has made an impressive impact, featuring 67 rooms and suites, versatile meeting spaces, and the acclaimed Majestic at Mayfair Café & Cocktail Bar.

“We identified a unique opportunity in the Christchurch market for a modern, high-end boutique hotel that stands apart from traditional chains and classic offerings,” said Sam Stapley, co-founder and director of Mayfair Luxury Hotels Limited, which owns and operates The Mayfair Christchurch.

“Our initial impressions reflect this vision, emphasising the hotel's distinct character and contemporary appeal.”

Stapley’s day usually begins with a morning walk around the hotel, greeting guests and staff, reviewing prices and occupancy and dealing with urgent issues and daily reports.

“You can quite quickly see if someone isn’t happy or something is wrong, which can impact someone’s day.”

Most of his role has involved providing the team with tools and support to succeed, deliver on their responsibilities, and achieve the vision of The Mayfair, which is to be Christchurch’s leading boutique luxury hotel.

After graduating from the University of Canterbury with a bachelor’s degree in commerce and accounting, Stapley decided to pursue Japanese language studies on a scholarship at Waseda University in Tokyo.

In 2015, at 23, he also founded a boutique hotel management company in Japan, which went on to secure advisory and management

contracts with major public companies in Japan.

“We raised capital that helped propel the company to successfully manage and directly lease over 1000 rooms across Japan within four years.”

In December 2019, Stapley successfully exited this company to pursue his vision of The Mayfair Hotel, a boutique luxury fivestar hotel in his hometown of Christchurch, New Zealand.

Service has been of the utmost importance to Stapley.

“How often do you go into a hotel and see unhappy staff? I pride The Mayfair on this, followed by our large lead-in rooms (32m2), modern boutique design, touchpoints, and world-class food and beverage offerings.”

His top priorities have been operational efficiency and maximising yield, guest satisfaction, and staff retention. He has believed that if the team were happy, this would flow onto the customer.

Other focuses have been on the small touchpoints, ensuring each part of the guest experience is good, and technology, starting with every room having a tablet at guests' fingertips to order room service, view menus or even order a pillow from the pillow menu.

Stapley added that there were also some challenges given Christchurch’s present economic situation. The demand for the hotel industry has outweighed the supply, with seasonality being a massive factor.

Another challenge has been retaining key staff and keeping them motivated and hungry to grow.

“I know firsthand that there is always a ceiling, and being a boutique independent hotel, you can climb only so far with one property, but we strive to attract top talent.”

In his spare time, Stapley enjoys travelling, studying what other hotels have been doing internationally, and imagining how this could be implemented in the Christchurch Market.

Majestic at Mayfair was also honoured as NZ Café of the Year at Hospitality NZ’s Awards of Excellence 2024. l

Sam Stapley

MEET THE CHEF

Southern Cuisine

AT ITS FINEST

For Trent Watson, every day has been dedicated to training, foraging, and planning dishes and menus that highlight the freshest seasonal and local produce from Otago and the South Island.

We don't just aim to meet expectations; we strive to create one-of-a-kind memories for our guests, ensuring their experience at The Rees is nothing short of exceptional.

Trent Watson

Executive Chef

The Rees Hotel

Watson is Executive Chef at The Rees Hotel, a five-star hotel nestled within the pristine shores of Lake Wakatipu.

Before joining The Rees, Watson worked as an executive chef at various five star properties, where he honed his skills in fine dining. His career has also taken him into the private sector, where he worked as a personal chef for international musicians, celebrities and dignitaries.

Watson was drawn to The Rees because of its reputation for luxury accommodation in the region. He said that food at The Rees was more than an afterthought and has been valued as an integral part of the business.

He said that building and training a robust and confident team was crucial.

“To achieve this, I’m focusing on hands-on training sessions, ensuring

everyone is on the same page and understands our standards. We’re also fine-tuning our menus to ensure they showcase the best of what our region has to offer, which is particularly important during highprofile events,” said Watson.

Maintaining the hotel’s reputation has been important to Watson, and has required honest and sometimes hard conversations with staff at all levels. He believed in transparent communication, where the team could openly discuss strengths and weaknesses.

“If we can’t acknowledge where we need to improve, we won’t be able to elevate our service. By fostering a culture of continuous improvement and holding everyone accountable to our high standards, we can ensure that our guests receive the best possible experience.”

Watson has several key events on the calendar that showcase the best of local hospitality and cuisine. His upcoming focus is the next instalment to his acclaimed culinary series, as well as a collaboration with local winemakers. These events have been crucial to the hotel as they have fostered a strong local following.

He added that the hotel has explored several options to enhance its operations.

“We already utilise a food safety app, which is critical in maintaining our food safety plan, and looking into clever loggers to monitor food temperatures. Additionally, we’re looking into AI-driven tools to streamline our ordering processes and menu costings for efficiencies.”

One of the biggest challenges the hotel has faced recently was the

shortage of quality staff, which has become an increasingly common issue in the hospitality industry. To address this, Watson said The Rees has focused heavily on training and investing in its own people. By creating a supportive environment, where staff feel valued and part of a family, the hotel can maintain its best talent and ensure they are equipped to deliver the exceptional service it is known for.

Watson said The Rees’ commitment to quality has set it apart from others.

“From the moment guests walk through the doors, they are greeted by staff who are genuinely passionate about providing outstanding service.”

This dedication has extended across every department, from food and beverage to housekeeping.

“We don’t just aim to meet expectations; we strive to create one-of-a-kind memories for our guests, ensuring their experience at The Rees is nothing short of exceptional.” l

Nourishing Wellness:

WATERLILY'S ARTISANAL APPROACH TO SPA SKINCARE

Michelle Reeve

WATERLILY has carved out a niche by pioneering food-grade ingredients in its formulations, setting it apart from other beauty brands. As WATERLILY's founder, Michelle Reeve explained, the brand’s philosophy is rooted in a naturopathic approach to skin health, embracing a “slow skincare” philosophy emphasising the careful selection of ingredients.

“The skin is our largest organ and demands the same complexity and intensity of nutritional compounds, including essential fatty acids, vitamins, antioxidants, minerals, amino acids, and polyphenols,” Reeve said. By harnessing nutrient-rich, plantbased botanicals and food-grade ingredients, WATERLILY delivers what Reeve describes as "pure skin nutrition."

A standout treatment in the WATERLILY portfolio is the Vino Therapy Body Wrap Ritual at SO/ Spa, which Reeve described as a “world-first.” The creative process behind this unique treatment involved carefully selecting Shiraz wine pressings as a key ingredient. “Resveratrol (the active ingredient in red wine) is a potent antioxidant,”

Reeve explained. “Not only does it protect skin from ageing but also offers powerful collagen-inducing benefits to firm and tone skin.” By combining nutraceutical-grade resveratrol encapsulated in a foodgrade delivery system with freezedried Shiraz wine, the treatment amplifies the anti-ageing and collagen-boosting benefits, offering a luxurious sensory immersion that reflects WATERLILY’s ethos.

The concept of "eating beauty" underpins WATERLILY’s approach, focusing on ensuring the integrity and potency of botanicals and food-grade ingredients. Unlike many brands that blend a single active ingredient into a benign base, WATERLILY’s philosophy is to activate formulations with phytonutrients throughout the ingredient list. “Our base of blending

precious cold-pressed plant oils laden with omega serums ensures the formula is not only nutrient-rich but offers a transdermal delivery system that activates rejuvenation, protects barrier function, and limits sensitivity,” Reeve added.

The sensory experience is another cornerstone of WATERLILY’s offerings, with each treatment designed to engage multiple senses. Reeve emphasised the importance of sensory immersion in promoting holistic wellness.

“Stress and inflammation are the precursors to disease and ageing,” she said. “By inhaling essential oils, we can activate parts of the brain that control the autonomic nervous system to downregulate the impact of stress.” This approach, combined with the brand’s meticulous craftsmanship and small-batch production, ensures that each product retains its nutrient-rich complexity and delivers maximum nutritional appeal.

WATERLILY’s commitment to artisanal crafting and small-batch production is central to its ethos, with each product handcrafted fresh each month in its Botanical Laboratory in Brisbane. This meticulous approach

nurtures the volatile ingredients and ensures that each formulation offers an age-proofing solution for the skin.

“Much like the way we shop regularly for fresh fruit and vegetables at the market to ensure potency, each product is created fresh for maximum nutritional appeal,” Reeve explained.

The partnership with SO/ Spa in Auckland marks the debut of WATERLILY treatments in a New Zealand hotel spa, a collaboration that Reeve believes is a natural fit.

“Hosting and holding space for the guest experience is central to a WATERLILY spa ritual,” she said.

The alignment of philosophies between SO/ Spa and WATERLILY, which prioritise care, connection, and multisensory immersion, ensures a cohesive and rejuvenating experience for guests.

Looking ahead, WATERLILY continues to innovate with new technologies like Plexozome, staying at the forefront of the skincare industry. Reeve noted the growing global wellness trends elevating the conversation around women's health and hormone support.

“We are creating treatments to support this space and are excited around the well-deserved attention

that women's wellbeing is finally receiving,” she said.

As WATERLILY expands and is now featured in over 120 spas across Australasia, Reeve remains committed to maintaining the personal touch and dedication to quality that the brand was founded on. “We love what we do, and our company values of care and connection remain at the heart of what we stand for,” Reeve added.

As the world becomes busier and automation more common, WATERLILY’s emphasis on transformational, hands-on rituals offers a proactive, naturopathic approach to health through touch, care, and connection—an approach that Reeve hopes will one day see day spas become “the cathedrals of our healthcare system”. l

SUPPLIER GUIDE

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Infrared Thermography can detect potentially serious faults before they have a chance to develop.The Thermography report identifies the exact area of the fault so no time is wasted using elimination processes. Cost savings are made if the procedure is used as part of a regular preventative maintenance program.

• Thermal Imaging Applications

Using infrared Thermography as a diagnostic tool is a condition monitoring technique that measures the radiant heat pattern emitted from a body, such as building structures or plant and equipment.This technique will generally determine the regions or points of increased or reduced heat emissions, which can indicate the presence of a fault.

servicessupplies&equipment

BELGOTEX INTERNATIONAL CARPET & FLOORING

25 Leslie Hills Drive, Riccarton, Christchurch 8011, New Zealand

Contact: Jill Jarvis

M: +64 274 594 598

E: jill@belgotex.co.nz www.belgotex.co.nz

HOSPITALITY & HEALTHCARE SUPPLIES

HOSPITALITY & HEALTHCARE SUPPLIES

www.blstringer.co.nz

61-63 McAlpine Street, Wigram

T: 0800 807 126

www.blstringer.co.nz

Christchurch 8042, New Zealand

E: info@blstringer.co.nz

T: 0800 807 126

T: 0800 807 126

61-63 McAlpine Street, Christchurch

E: info@blstringer.co.nz

E: info@blstringer.co.nz

www.blstringer.co.nz

61-63 McAlpine Street, Christchurch

• NEC PBX, Guestroom Phones

• ANTlabs and Nomadix Guest WiFi Gateway solutions

• FCS housekeeping, workflow, engineering, and incident management solutions

• INNCOM by Honeywell HVAC and Lighting Control

• dormakaba and MIWA RFID locks

• Safemark Safes

• Bartech Minibar Solutions

• Hospitality IPTV

• Housekeeping Service and F&B delivery Robots

They are 100% made in Aotearoa and 5% of the cost of these goes to Forest & Bird to help protect endangered species.

You know how to use the products, but if you are anything like us, you’re a bit nervous about using the te reo Maori product names.

Well, meet JP.

He’s going to teach you some te reo Māori. https://www.healthpak.co.nz/huia-skin-care-meet-jp

Confidence is key, Give it a go!

ARCHITECTS + INTERIOR DESIGNERS

• 825 Colombo Street, Christchurch 8013, New Zealand

• Level 9, 43 High Street, Auckland 1140, New Zealand

Contact: Richard Dalman

T: +64 3 366 5445

E: design@dalman.co.nz www.dalman.co.nz

14 Oxford St, Richmond Nelson 7020, New Zealand

Contact: Clare Davies

T: +64 27 447 6386

E: clare@capstonehotels.co.nz www.capstonehotels.co.nz

Make first impressions better

Green spaces that create inviting environments for residents, guests or customers are crucial whether you manage sporting fields, golf courses, parklands, facilities or private property. Achieving the desired results is simple with Husqvarna by your side, and now with new EPOS technology it’s even easier to experience outstanding results, reliability and lower emissions. With virtual boundaries, the possibilities are endless.

✓ High quality finish ✓ Sustainable solution ✓ Reliable and cost efficient

31-33 Ruskin Street

31-33 Ruskin Street, Parnell

Parnell, Auckland

Auckland, 1052, New Zealand

Contact: Catherine Bell

Contact: Catherine Bell

T: 64 09 377 8925

T: +6421471973

E: sales@epicurean.co.nz www.epicuretrading.co.nz

E: sales@epicurean.co.nz www.epicuretrading.co.nz

1/10 Gladstone Road, Castle Hill, Sydney 2154, Australia

Contact: Damian Lyons

T: +64 21 240 4959

E: damian.lyons@electricaltesting.co.nz www.electricaltesting.co.nz

Peace of mind is everything

Menumaster

E: info@healthpak.co.nz www.healthpak.co.nz

PO Box 302 456, North Harbour

Auckland 0751, New Zealand

Contact: Leon Tabb

E: info@poolchemicalsdirect.co.nz

T: +64 220 401 084 www.poolchemicalsdirect.co.nz

55 Longhurst Terrace, Cashmere, Christchurch 8022, New Zealand

Contact: Bruce Moore

T: +64 3 332 8899

E: bruce@bma.co.nz www.propress.co.nz

2/ 18 Arklow Lane, Stanmore Bay, Auckland 0932, New Zealand

Contact: Sean Paterson

E: sean@sapsltd.nz

M: +64 210 230 4235 www.sapsltd.nz

SPECIALIST SUPPLIER OF BEAUTIFUL ACCESSIBLE BATHROOM FITTINGS

BRUCE MOORE ENTERPRISES LTD

Sealy beds are orthopaedically designed to provide a superior sleep experience - combining comfort, support and durability.

SEALY NEW ZEALAND LIMITED

24 - 30 Lake Road, Northcote, Auckland, 0627 PO Box 36-565, Northcote, Auckland, 0748

Phone: 64-9 481 0700 | E-mail: contract@sealy.co.nz www.sealy.co.nz/commercial

114 Swanson Road, Henderson Auckland 0610, New Zealand

Contact: Geoff Edwards T: +64 9 836 2818

E: sales@serviettes.co.nz www.serviettes.co.nz

AVAIL DESIGN

Including toilet roll holders, robe hooks, toilet brush units, shelves/rail unit, towel rails & tapware.

- CHROME - BRUSHED GUNMETAL

- BRUSHED NICKEL - BRUSHED BRASS - BRUSHED GOLD

- BRUSHED BRONZE - MATT BLACK

- NZS:4121 COMPLIANT

• T Shower Rail

• 750 x 750 Rail

• 800mm Shower Seat

Email: info@sapsltd.nz or call: 021 0230 4235 www.universalbathroomdesign.nz

Avail Design

Calibre Collection

Brushed Brass

Avail Design

Calibre Collection

Brushed Gold

Avail Design

Calibre Collection

Brushed Brass

Noel Burnside Road, Wiri Auckland 2025, New Zealand

Contact: Vikram Nagpal T: +64 9 277 4557

E: commercial@slumberzone.co.nz www.slumberzone.co.nz

Contact: Edwin Saldanha T: +64 21 028 537

servicessupplies&equipment

Montre Vue Estate, 1160 State Highway 12, Maungaturoto, Northland, 0547, New Zealand

Guestroom and housekeeping supplies and equipment T: 0800 277 225

E: sales@starlinegroup.co.nz www.starlinegroup.co.nz

34-36 Honan Place, Avondale Auckland 0604, New Zealand

Contact: Kayla Wheat T: +64 9 828 1079

E: sales@titanfurniture.co.nz www.titanfurniture.co.nz

52 Pavilion Drive, Mangere, Auckland 2022, New Zealand T: 0800 935 714

E: info@stoddart.co.nz www.stoddart.co.nz

Procurement & Hotel Design Specialists

57 Customs Street East, Auckland Central, Level 2, Auckland, Region, 1010, New Zealand

Contact: Rezharco Doria T: 093792479

E: reg@y6.co.nz www.y6.co.nz

159 Marua Road, Mt Wellington, Auckland 1051, New Zealand

T: 0800 DILMAH (345624)

E: orders@dilmah.co.nz www.dilmah.co.nz

•

• Create

11 Vega Place, Rosedale Auckland 0632, New Zealand

E: info@reso.co.nz

T: +64 9 414 2522 www.reso.co.nz

Single Origin Ceylon Tea Soda

Single Origin Ceylon Iced Tea

Single Origin Ceylon Low Sugar Tea Soda

Crafting the perfect premium mixer with a blend of exotic flavours.

Experience the perfect balance of refreshment and flavour with no stevia.

A sophisticated soda range, naturally brewed with real tea.