Choose Versatile & Functional Pieces
Functional furniture is transforming the hospitality industry, allowing hotel operators to enhance both guest comfort and operational efficiency by choosing pieces that serve multiple purposes. Versatile furniture, such as sofa beds or storage ottomans, provides invaluable flexibility for hotels of all sizes, particularly in rooms where space optimisation is key. For example, the Eva Slideaway Sofa Bed exemplifies how a stylish, compact sofa can convert easily into a daybed or full bed, allowing spaces to meet diverse guest needs without compromising aesthetic appeal. Its EasySlide mechanism and machine-washable covers simplify housekeeping, supporting smooth room turnover
without added complexity.
Durability is another essential aspect when selecting hotel furniture. High-quality materials like treated wood, metal frames, and resilient upholstery extend the furniture's life and ensure it remains in excellent condition despite frequent use. Additionally, easy-to-clean fabrics are essential for keeping guest rooms and public areas spotless with minimal effort, benefiting staff efficiency and guest satisfaction.
Sustainable furniture options are also gaining traction in hospitality as eco-conscious travellers increasingly seek hotels that reflect their values. Many hoteliers now prefer furniture made with recycled or responsibly sourced materials, such as Slideway’s eco-friendly foam and timber
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
components, which align with the growing importance of green practices in the industry.
Beyond guest rooms, functional furniture in communal areas helps create adaptable spaces for business or leisure, enabling hotels to host various events and activities easily. Modular seating, for instance, can be quickly rearranged for meetings or social gatherings, allowing for versatile use of lobbies and lounges. By investing in multifunctional, durable, and sustainable furniture,
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From bedrooms to back of house, Belgotex can help you find the right products for your next hospitality project. We stock a wide range of commercially-rated flooring, and can also create bespoke carpet and rug designs to suit your space.
C O MMERCIA L
POSTURE LUX
7 Z O NE
M I N I P O CKE T
SP R ING S
TR E AT E D
A N TIBU G
F AB R I C
ULT R A S O F T H IMAT E LAT E X
SLUMBERZONE DURAFOAM®
EUROTOP COMFORT
MINIMAL PARTNER DISTURBANCE
7 ZONE MINI POCKET SPRINGS
The Posture Lux has the strength of ergonomically zoned 1500 Mini Pocket Springs The carefully crafted springs are individually fabric wrapped, 22cm high mini pocket coils that move independently of
each other, providing high end support to the all 7 sleeping pressure points of your body
WHERE DOES LATEX COME FROM?
Natural rubber latex comes from one species of rubber tree. The composition of latex from different trees varies, but the most common one is native to South America Latex lives just beneath the bark of these rubber trees with naturally ocurring anti-bacterial & hypo-allergenic properties.
Experience an improved comfort layers of ultra soft natural bounce and breathability. combination with layers Anti-Bug treated fabric
“ Luxu r i o us comf o rt fo r you r p re mium gu e sts, sup er bly suppo r ti ve f or an inc red ib le sl ee p. ”
WE ARE NEW ZEALAND MADE
improved night of rest on our newest Posture Lux bed. Incorporated with soft Himate Latex which have hypo-allergenic properties and have a breathability. This plush, flexible material provides spinal support in layers of Slumberzone’s unique Durafoam®. Finished with designer technology.
The Anti-Bug treatment attacks mite populations in two ways: by acting as a contact repellent, forcing mites to move away from treated areas, and by inhibiting the growth of natural food sources such as moulds and bacteria. The Posture Lux provides superior protection, as well as a luxurious sleep.
Enchanting Ballet High Tea Experience
For a pre-Christmas celebration, Cordis has introduced a Ballet High Tea Experience ahead of the Royal New Zealand Ballet's upcoming season of The Nutcracker.
For a limited time only, the Chandelier Lounge has announced its Ballet High Tea by Cordis. This enchanting experience celebrates the magic and elegance of ballet, perfectly timed to coincide with the arrival of the timeless classic The Nutcracker. This iconic Christmas ballet is being performed at the Aotea Centre on the 1st and 2nd of November.
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W Hotels Set For Las Vegas
Marriott and MGM Resorts will transform an iconic Las Vegas property and introduce the W Hotels brand to the famous strip.
Marriott International, Inc. and MGM Resorts International have announced plans to convert an iconic property on the Las Vegas Strip to the W Hotels brand within the Marriott Bonvoy portfolio, continuing the brand’s storied evolution. Anticipated to complete its conversion later this year, W Las Vegas marks the latest step in the companies’ long-term strategic licensing agreement announced in July 2023.
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Palm Cove Debut For Hilton
Hilton will open its latest hotel in Queensland, Hilton Palm Cove Cairns Resort & Spa, in agreement with Tyche Asset Management.
Hilton has announced the signing of Hilton Palm Cove Cairns Resort & Spa, marking the brand’s debut in Palm Cove, Queensland.
Signed as part of a management agreement with Tyche Asset Management, the 140-room resort is located in the heart of Palm Cove, within 25 minutes of Cairns and 40 minutes south of Port Douglas.
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Delicious
Made easy with Reso DESSERTS
St Michelle Cocoa Sponge Sheet
Irca Tiramisu Mix
Irca Top Cream Custard
Irca Coffee Flavouring Paste
Dobla+ PCB Chocolate Decorations
Transformational Refurbishment at Sofitel Sydney Wentworth
A transformative refurbishment at Sofitel Sydney Wentworth has ushered in a new era of French-inspired luxury grandeur.
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Coldplay Boost Accor Bookings
As Sydney prepares to host Coldplay’s highly anticipated Music of the Spheres Tour concerts at Accor Stadium next week, hotels across Greater Sydney have experienced a surge in bookings.
Booking demand across Accor’s Sydney hotels has risen by 18 per cent (10.7 occupancy points) over the concert dates when compared to the same period last year.
Accor Stadium, renowned for its state-ofthe-art facilities and capacity for large-scale events, will serve as the ultimate destination for Coldplay fans.
Over the four concerts taking place at Accor Stadium in November, Coldplay’s Music of the Spheres Tour is set to captivate an audience of more than 300,000 fans and recently made history as the highestgrossing rock tour ever.
It became the first rock tour and only the second after Taylor Swift’s The Eras Tour to surpass $1 billion in revenue.
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Quiz Shake Up For Air NZ
Air New Zealand has introduced a new kiwi quiz takeover for its popular inflight entertainment service, set to be introduced next month.
Air New Zealand's inflight quiz is getting a Kiwi takeover this November, with all questions submitted by trivia buffs from across New Zealand.
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Regenerative Tourism Masterplan
Queenstown’s four-season appeal has made it one of the most visited places across New Zealand for international tourists.
With post-COVID travel in full swing and large numbers of tourists heading south to explore the region, local authorities have focused on implementing a restorative visitor economy.
In order to ensure that tourism gives back to more people and places than it takes, regenerative tourism has become a priority for local councils up and down the country. The concept was based on the premise that tourism must add more than just economic value; it should actively benefit local communities and help protect and
restore the environment.
Chief Executive of Destination Queenstown, Mat Woods, said this has presented a huge opportunity for the local community and tourism operators, who have embraced Queenstown Lake’s destination management plan, with new and innovative ways to ensure tourism has a thriving future in the region.
“We’re seeing incredible initiative shown from the local community, including examples like environmentalist Micheal Sly, who is working with hotels around Queenstown to transform tonnes of food waste into compost to support
native planting efforts across the region,” said Woods.
He said that an excellent example of regenerative tourism in Queenstown was the Headwaters in Glenorchy, which became the world’s first accommodation to be accredited through the Living Building Challenge and is a net positive energy ecolodge. He also added that Ngāi Tahu Tourism’s Shotover Jet had led the way to become the world’s first electric jet boat.
“It’s examples like these that highlight how the Queenstown community is committed to turning any challenge into an opportunity.”
The Queenstown Lakes destination management plan is a partnership with Lake Wanaka Tourism and Queenstown Lakes District Council, intending to deliver benefits environmentally, socially, culturally and economically through the power of tourism.
Regenerative visitor economies are primitive to the Government’s vision for the future of tourism. The concept has been cited as important to ensure the long-term sustainability and resilience of the local tourism sector and contribute to wider efforts to decarbonise the country. Regenerative tourism will also help ensure that all visitors to New Zealand positively impact local communities.
The model is aimed at transforming the foundations of the tourism system, destination brand building, visitor experiences, and working collaboratively with others. Tourism New Zealand has also listed building the country’s brand as a holiday destination as a key priority, as well as accelerating recovery by targeting investment in priority portfolio markets and segments.
In addition to a regenerative visitor economy, the Queenstown Lakes district has a goal to ensure a carbonzero visitor economy by 2030.
Woods said that the local economy
was supported by the region’s wellattuned reputation for tourism.
“Tourism is the backbone of Queenstown’s economy, and the industry has been fortunate to bounce back quickly after the pandemic, with strong tourism expenditure surpassing 2019 levels. Visitor satisfaction is consistently high, which is a credit to the tourism and business community and the pride locals have in providing an exceptional experience for visitors.”
The local community is committed to making good progress on the journey towards a regenerative carbon-zero visitor economy by 2030, with many tourism operators in the region excited about future prospects.
Technology has long been a crucial factor in shaping experiences that position Queenstown as a global leader in tourism innovation. The council has also acknowledged the impact of technology in creating world-class attractions for visitors and making the city more accessible.
An example of this is the exclusive trial of an autonomous electric transport system, Whoosh, for which Queenstown has been selected as the pilot destination. With self-powered cabins on a fixed cable guideway, Whoosh will work similarly to a
cableway with individual vehicles that are only used when needed.
Woods said that solutions like this would be vital for the future of tourism, as they would use renewable energy sources, solve road congestion, and provide a unique experience for visitors and locals.
Over the past decade, Queenstown has experienced significant population growth due to its high quality of life. Tourism in the region saw an extraordinary growth period before the pandemic, which has fortunately made a strong recovery since.
Wood said the region has proven to be a strong contender to other international destinations with a similar appeal, such as the French Alps, Aspen Colorado, or the Swiss Alps.
“Queenstown is one of the most popular ski destinations in the world with its variety of activities both on and off the slopes, a renowned après ski scene and a range of accommodation options for all travel styles.”
He said regionally, Queenstown’s economy was supported by strong numbers of tourists from Australia, largely due to direct flights from Sydney, Melbourne, and Brisbane on all four trans-Tasman airlines. l
Chris Stevens CTRL Space
TALKS BIOPHILIC DESIGN AND CONSIDERATIONS FOR ITS SUCCESSFUL APPLICATION
Bio·phil·ia ˌbī-ō-ˈfi-lē-ə -ˈfēl-yə: a hypothetical human tendency to interact or be closely associated with other forms of life in nature, a desire or tendency to commune with nature. As a concept Biophilia has been around since ancient times but the term was coined in the 1980s by the Harvard naturalist Dr. Edward O. Wilson.
Biophilic design began in modern architecture and is the art of introducing various, directly or indirectly natural features into the built environment to nurture the relationship between people and nature. Directly biophilic design treatments may include planting and landscaping, water features, use of windows, skylights, balconies and doors to capture natural light, views of natural environmental features and the use of indoor-outdoor flow. Indirect biophilia in design includes the incorporation of materials such as timbre, stone and clay; natural fibres such as wool and linens, and colours found in nature, like greens,
blues and earthy tones. More modern less puristic biophilic treatments which are popular in recent years are the use of wallpapers and paintings depicting natural environments and wildlife, such as jungle and forest inspired patterns and scenes. The benefits of these natural and nature-inspired inclusions are said to include increased creativity, reduced stress, improved mood and general wellbeing. By adopting biophilic design, hotels can create environments that resonate with guests, creating a sense of sanctuary and refuge and signaling to them that this is an establishment that cares about its customers and their experience.
Our CTRL Space Australian office is opposite the James Street precinct in Brisbane which is a stunning example of directly biophilic design, its buildings adorned with sprawling vines and cascading green edifices. The tropical elements they have used are well suited to the Queensland climate and it is important to note when considering a similar application that these may not work in another environment. What works in tropical Queensland may not work in wintry Queenstown for example. In all of our projects, we will look to integrate planting & greenery in a sympathetic manner. Some successful examples of this include:
The Clarence Hotel Winter Gardens: an atmospheric winter garden glasshouse that whisks guests away to some far-off dining experience.
Soda: An elegant yet comfortable space with views of Lake Wakatipu, Queenstown and a summery Mediterranean ambience, brought to life through olive trees, lemon trees and natural wooden furnishings and floors.
As with all design, when it comes to biophilic briefs, a strategic approach should be taken from the very outset, particularly when working with live planting. It is important that the biophilic application aligns with the design concept and is not just planting or greenery for the sake of it. We’d always recommend engaging with the correct professionals when choosing the theme and its associated plants or vegetation, ensuring appropriate choices for the climate and a clear understanding of growth and maintenance. Plants are organisms, they may change shape, they may drop leaves, and they need watering, pruning and fertilising. You
The award-winning Metita in the SkyCity Hotel - a Pacific-inspired restaurant directly influenced by traditional fishing tools and the essence of the ocean itself adorned with tropical palms and blue green tones to create a lush tropical sanctuary for diners.
Pachamama rooftop restaurant and bar takes inspiration from Queensland's vibrant fruits and vegetation,combining mango yellows, avocado greens, and grapefruit pinks with contemporary decor.
can’t just set and forget these living design elements!
It is also important that you don’t get too carried away. You don’t want your space to feel like a garden centre. You want to find a sweet spot, using planting to soften the space without overwhelming it and creating a memorable and enjoyable experience for guests that keeps them coming back. l
Image Credit: Sarah Grace
Hilton Vienna Waterfront UNVEILS
NEW DESIGN BY THDP
The urban oasis located directly on the Danube riverbank presents a new look and invites travelers to enjoy the unique riverside lifestyle.
Hilton Vienna Waterfront has reopened following a comprehensive renovation, featuring redesigned rooms and suites, an expanded leisure and event space, and the new OXBO restaurant and bar, with a one of a kind project by international interior design studio THDP.
Located at Handelskai in a historic grain silo from 1911, the hotel combines urban history, authentic Viennese lifestyle, and the comfort of a modern oasis. With its unique view of the Danube and Danube Island, Hilton Vienna Waterfront invites business travelers to blend work and relaxation for a true Vienna experience.
The Hilton Danube Waterfront boasts 340 meticulously designed rooms, each thoughtfully crafted to provide the utmost comfort and style. THDP has infused each room with a sense of modern sophistication, utilizing a harmonious blend of high-quality materials, contemporary furnishings, and subtle yet impactful design elements. The design aims to create a sanctuary for guests, where they can unwind and enjoy the beauty of their surroundings while experiencing the highest standards of hospitality.
The design draws on the industrial heritage of the building and its riverside location, reflected in spacious rooms and suites, decorated in deep blue, rust orange, and brown tones. Warm natural hues and bright accents create a fresh, casual atmosphere and space for relaxation. Minimalist, rustic elements in the furnishings subtly reference the building’s former use as a grain silo that once fed old Vienna. Here, the site’s history merges with today’s vibrant, sustainable and welcoming surroundings.
"Design in Vienna has a strong heritage. It is remarkable how the themes of cuisine, food and beverage, decoration, architecture and interior design are celebrated within the city. Vienna has a long tradition of venues with exceptional interior architecture, such as the bent
wood furniture of the Thonet, the multi-coloured surfaces and irregular shapes used by Hundertwasser. Even the shop windows of The Demel, featuring their artistic decorations made of chocolate and sweets are always surprising, and a vivid example of how the old is integrated with the modern, giving that funky yet classic look to a beautiful city," said Nicholas J Hickson, co-founder of THDP.
Ample Event Space Indoors and Outdoors
As a relaxed business hotel with over 1,200 square meters of meeting space, the Hilton Vienna Waterfront offers guests the chance to seamlessly combine work and lifestyle, providing an ideal environment for a pleasant and productive atmosphere. The bright meeting rooms, with natural daylight and state-of-the-art equipment, can be tailored as creative workspaces.
The rooms – design and inspiration
The guest rooms went through a soft refurbishment including updating the colour palette with changes to all the soft furnishings, lighting and carpeting. The overall layout remained unchanged other than adapting the rooms to include additional opportunities for seating either by way of a new sofa bed or chaise lounge.
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"The colours and textures were taken from life around the river, and from the historic elements of the building. The industrial character and the previous use were maintained, thus using the colours of the wheat field and the Danube that along its route, not only connects regions, but also times. And all its apparent contrasts," said Nicholas J Hickson.
"The guest rooms finishes are inspired by the grandeur and eclectic nature of Vienna. The green stone for the table tops are inspired by the colour of the Danube river, the ‘rattan’ custom digitally printed wall covering created to celebrate Austria’s association with design and especially Thonet and Wittman, and the use of woven rattan in their furniture and Michael Thonet," he adds.
The carpet pattern is more modern and inspired by a overscaled geometric pattern recalling the industrial nature of the building
– as well as the successionist preoccupation with interesting patterns and repeats. Cushions and coverings are elegant, and open up a conversation with the geometric patterns in the carpet.
The Executive Lounge on the top floor of the hotel mirrors the design of the rooms and suites, offering a quiet and relaxing space for work or a break, with the added luxury of a breathtaking view of the river— essentially an office with a view.
New OXBO Restaurant
The new OXBO restaurant focuses on regional, high-quality Austrian products, using carefully selected natural and seasonal ingredients. Weather permitting, guests can enjoy their meals or sunset drinks on the restaurant terrace, with stunning views of the Danube.
"Part of design project was about realigning the funcion of the space to facilitate the space's capacity to have more guests. There has been a deep enhancement of the
space with interior design elements such as furniture and lighting, and artwork. All again was inspired by the connectivity to the river and its industrial association with the building," said Nicholas J Hickson.
The OXBO Bar, together with the restaurant and terrace provide a relaxed, social, and warm atmosphere for private celebrations, business lunches, or dinners. The bar design is a mix of contemporary and chic, blending industrial characteristics taken from the key side boat cranes and fusing it with finishes such as walnut and polished metals of copper and brass. The dark bronze arms of the new feature bar gantry support a re-imagined boat crane feature display for three activities cocktails, beer and coffee.
"Completing the design of the Hilton Danube Waterfront hotel stands as a testament to THDP's commitment to excellence in interior design and architecture within the hospitality sector. By
blending the natural beauty of the riverside location with sophisticated and functional design elements, THDP has created a unique and memorable destination for travelers. This project not only highlights the studio's expertise in hotel design but also reinforces its reputation for delivering exceptional and innovative design solutions tailored to the needs and desires of both clients and guests," said Nicholas J Hickson.
Unexpected Riverside Lifestyle in Vienna
Only 20 minutes from Vienna’s international airport and the city center, guests can enjoy the hotel's extensive outdoor areas and direct access to the Danube. The outdoor pool, surrounded by greenery, offers a refreshing spot in summer. Guests can relax on comfortable sun loungers, taking in views of the impressive river and lush nature, or unwind in the shade after a day’s work.
The Hilton Vienna Waterfront offers a peaceful, nature-adjacent experience while remaining centrally located. Business travelers can easily blend tranquility with the excitement of city life, making it ideal for a "bleisure" trip. Leopoldstadt, home to the famous Prater amusement park, the Karmelitermarkt, Ernst Happel Stadium, the exhibition center, Danube Island, and the Augarten, known for its porcelain production, are also easily accessible.
Wellness with a View
The new wellness area at the Hilton Vienna Waterfront features three saunas, including a panoramic sauna with a view of the Danube, as well as a massage and relaxation room. Perfect for unwinding after a busy day of meetings! The 24-hour fitness center on the 8th floor offers perhaps the best spot to work out, with views of Danube Island.
"The design features a creamy, woody colour palette inspired by the nature of Donau-Auen National Park: a national park along the Danube River which features lush forests and diverse flora and fauna.“, said Nicholas J Hickson „it was also very important for us to increase the connectivity of the interiors of the SPA to its view, through the windows."
Sustainability is a major focus at the Hilton Vienna Waterfront, with the hotel supporting Hilton's "Travel with Purpose" environmental, social, and governance (ESG) strategy, aimed at promoting responsible travel. The hotel runs on 100% renewable energy, uses transparent energy-saving window films, high-quality water-saving showerheads, AI technology to reduce food waste, grows its own herbs, and serves a wide range of seasonal food and beverages, primarily sourced from local suppliers. l
MEET THE CHEF
Alan Smith Hilton Auckland
Culinary Director at Hilton Auckland, Alan Smith was fascinated by the magic of the kitchen from a young age.
Growing up in a family where food was the centrepiece of every gathering, he enjoyed watching his mother prepare traditional dishes with love and care. Her passion for cooking was infectious, and it was not long before he started experimenting with recipes and flavours.
As he grew older, Smith’s interest in cooking evolved into a deep-seated passion. He decided to pursue formal training at a culinary school in Dublin, where he honed his skills and learned the intricacies of different cuisines. Although the journey was difficult, every challenge fueled his determination to succeed.
One pivotal moment in his career was the opportunity to work under a renowned chef. This experience taught him the importance of creativity, precision, and perseverance in the culinary world. It also reinforced his belief that food has the power to bring people together and create lasting memories.
“Today, as a chef, I strive to create dishes that delight the palate and tell a story. I believe that every meal should be an experience, a journey through flavours and cultures. My goal is to inspire others through my cooking, just as my mother inspired me,” said Smith.
“Becoming a chef has been a
fulfilling and rewarding journey. It has allowed me to express my creativity, connect with people, and make a positive impact through food. I am grateful for every step of this journey and excited about the future.”
Smith described his culinary style as a harmonious blend of tradition and innovation. He drew inspiration from the rich tapestry of global cuisines, infusing classic techniques with modern twists to create familiar and exciting dishes. His goal has been to craft meals that satisfy the palate and evoke emotions and memories.
One of his greatest inspirations was the farm-to-table movement, which ensured the highest quality ingredients and fostered a deep connection to food.
“I believe in the power of fresh, locally sourced ingredients to elevate a dish. There’s something incredibly rewarding about working with seasonal produce and supporting local farmers.”
Travel has also significantly shaped his culinary perspective. Exploring different cultures and their culinary traditions opened his eyes to a world of flavours and techniques. From Southeast Asia's vibrant street food to French cuisine's refined elegance, each experience has enriched
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his cooking and inspired him to experiment and innovate.
“In the kitchen, I strive to balance simplicity and sophistication. The best dishes highlight natural flavours while incorporating unexpected and delightful elements. I want my food to tell a story, to transport diners to different places and times, and to leave a lasting impression.”
Recently, Smith embarked on a project that has been both challenging and incredibly rewarding. It has truly transformed my approach to cooking: integrating sustainable practices and zero-waste cooking into my kitchen.
One of the most significant innovations has been the development of a comprehensive zero-waste menu. By utilising every part of the ingredient, from root to stem, Smith has created
to incorporate the freshest, highestquality produce into my dishes. This supported the local economy and ensured that each dish was bursting with flavour and nutrition.”
dishes that have been delicious and environmentally friendly. For example, vegetable peels and trimmings have become flavourful broths, while fruit scraps create unique syrups and garnishes. This approach has reduced waste and sparked a new wave of creativity in his cooking.
Developing a line of plant-based gourmet dishes was another exciting project. With the growing demand for sustainable and health-conscious dining options, Smith saw an opportunity to create nutritious yet indulgent plant-based meals.
From a beetroot tartare to a mushroom Wellington, everything was crafted to highlight the natural beauty and taste of plant-based ingredients. He spent months researching and experimenting with various ingredients, techniques, and flavour profiles to ensure that each dish would stand out.
“By building strong relationships with local farmers, I have been able
He added that one of the most pressing challenges was sustainability. With the growing awareness of climate change and environmental impact, the culinary industry must adapt by embracing sustainable practices.
“As chefs, we can lead by example and inspire others to make environmentally conscious choices.”
Another significant challenge was the evolving dietary preferences and health concerns of consumers. There has been an increasing demand for plant-based, glutenfree, and allergen-friendly options and meeting these diverse dietary needs required creativity and a deep understanding of nutrition.
“We can create delicious and inclusive menus that cater to all guests by staying informed and continuously experimenting with new ingredients and techniques.”
The rapid advancement of technology also posed challenges and opportunities. While technology could streamline operations and enhance the dining experience, it
Hilton Auckland
Alan Smith
also required hospitality workers to stay updated and adapt to new tools and systems.
Labour shortages and the need for skilled workers have also been ongoing challenges in the industry. 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 were essential to building a strong and dedicated team.
“While these challenges may seem daunting, I am inspired by the resilience and creativity of the culinary community. Together, we can overcome these obstacles and shape a brighter, more sustainable future for the industry. We will continue to delight and inspire our guests through innovation, collaboration, and a commitment to excellence.”
Smith has also been working on interactive dining events where guests can participate in the cooking process. These events will be designed to educate and inspire,
allowing diners to gain a deeper appreciation for the art of cooking.
“It will be amazing to see the enthusiasm and creativity that these events will bring out in our guests in the near future.”
As he looked ahead, Smith was filled with excitement and ambition for the future. His journey in the culinary and hospitality world had been incredibly rewarding, and he was eager to continue pushing the boundaries and exploring new horizons.
Some of his primary goals included travelling more often to immerse himself in different culinary cultures, opening a new restaurant, publishing a memoir and a cookbook, promoting sustainability and mentoring the next generation of chefs.
“Whether it’s a farm-to-table bistro, a plant-based eatery, or a fusion restaurant, I want to create a unique dining experience that reflects my evolving culinary vision. My book will focus on sustainable cooking, innovative techniques, and the stories behind each dish. I hope it will inspire home cooks and fellow chefs alike.”
His advice to those just beginning their hospitality careers was that passion is critical, and they must embrace learning, work hard, stay humble, resilient and adaptable and build strong relationships.
Excellence in hospitality could only be achieved through attention to detail and consistency. He said that although the demands of the industry can take a toll on physical and mental well-being, it was necessary to prioritise self-care.
“Remember, the journey in hospitality is a marathon, not a sprint. Stay passionate, keep learning, and enjoy every moment of this incredible adventure. Your dedication and love for the craft will shine through and inspire others along the way.”
One of the most important lessons he had learned was that the heart of great cooking lay in the love and care put into each dish and guest experience.
“Cooking is not just a profession for me; it is a passion, a form of expression, and a way to connect with others on a deeper level.” l
Mixology Trends FOR 2025
With 2025 on the horizon, the cocktail scene will once again continue to change, influenced by trends in sustainability, innovation, and a growing demand for value in an increasingly budget-conscious market.
While innovative methods may require investments in equipment and training, they can create an exclusive cocktail offering unique to the hotel that also appeals to customers in search for something different.
To offer guests a state-ofthe-art mixology experience, curating an attractive and successful cocktail menu in 2025 will require strategic planning and creative thinking.
While the minimalist cocktail trend has become popular in recent years, it is anticipated to remain a dominant force in 2025.
Minimalist cocktails will still be in hot demand next year, off the back of growing popularity in recent years. Minimalist cocktails emphasise the potential of fewer ingredients instead of lowering their quantity while minimising waste and lowering costs for bars to produce a quality cocktail. Minimalist cocktails are perfect for guests unfamiliar with flamboyant beverages with unique names and flavours.
For instance, a three-ingredient cocktail such as a martini can showcase premium spirits and local ingredients. It will also create the opportunity to charge a higher price without compromising profits.
Innovative techniques, such as fatwashing, will still be essential when crafting unique cocktails. By infusing spirits with rich flavours from fats like butter or coconut oil, hotel bars can create texturally complex beverages
to stand out in a competitive market. Using unconventional fats, such as sesame oil or bacon fat, can attract adventurous customers willing to pay a premium for distinctive experiences.
Savoury and umami-rich cocktails have gained notable attention on the global market. With ingredients like miso, tahini, and mushrooms, mixologists can add depth and tap into the trend for complex flavours. These ingredients are often low-cost yet impactful and allow hotel bars to justify higher prices while offering something beyond the typical sweet or bitter options.
To make a bar stand out, innovation will be the key to success. Techniques such as “switching,” which replaces water in spirits with other liquids, has been known to enhance flavour sophistication and has supported premium pricing. While innovative methods may require investments in equipment and training, they can create an exclusive cocktail offering unique to the hotel that also appeals to customers in search for something different.
While the cost-of-living crisis has continued to bite, value will be more important to guests than ever before. However, this does not mean lowering prices.
Implementing strategies such as an Aperitivo Hour featuring smaller, lower-priced cocktails can attract a wider audience beyond guests while still maintaining value. Introducing a Cocktail of the Day at a slight discount can also encourage customers to try new options while managing inventory.
As with much of the hospitality industry, sustainability will play a significant role for bartenders over the next 12 months. Customers have increasingly favoured eco-friendly practices, which has highlighted hyper-local ingredients, reduced carbon footprints, and supported local suppliers. This trend not only appealed to environmentally conscious guests, but had the ability to lower costs as well. Emphasising the provenance of ingredients can justify higher prices, enhancing the story behind each drink.
Introducing seasonal cocktail menus will keep offerings fresh and appealing while leveraging seasonal produce, ultimately making more affordable options of higher quality. Seasonal cocktails can be marketed as limited-time offers, creating urgency and exclusivity that drive sales while reducing waste by using ingredients at their peak. l
Modern Twist ON TRADITION
Within Auckland’s InterContinental Hotel, a modern, casual dining environment has been elevated to a culinary theatre experience.
Known for its Middle Eastern-inspired menu, Advieh has showcased the finest of local cuisine. Its fitout was inspired by Auckland’s natural volcanic phenomena and elemental forces, which has resulted in a warm, inviting space for both hotel guests and the public. The restaurant has integrated natural materials and textures, from dark tones of basalt to surfaces reminiscent of cooling lava.
Partner chef at Advieh, Gareth Stewart, said the design of the kitchen was key in creating the efficient workflow that chefs relied on every day. He said that the Advieh kitchen team were fortunate to have two levels of the kitchen, as this separation significantly enhanced
functionality. The basement level also houses the prep area, where all detailed behind-the-scenes work is handled, from creating delicate pastries to cutting meats and fish in a dedicated room.
spaces ensures that each task gets the attention it needs without any overlap or congestion in the kitchen. We’ve also got a hot line specifically for in-room dining, which allows us to manage those orders without disrupting service upstairs,” said Stewart.
it’s about flow and precision. Every inch of this kitchen was
designed with the team’s needs in mind, ensuring we can deliver on every dish, every time.”
Ryan South, General Manager of InterContinental Auckland, said a challenging issue was differentiating Advieh from Commercial Bay. Whilst it was important for the restaurant to offer convenience and accessibility, there was a general feeling that Advieh should be more than just the hotel’s restaurant.
“We envisioned it as a dynamic destination that could stand on its own, offering something unique to both locals and travellers.
Our goal was to elevate the dining experience for hotel guests, providing them with a memorable culinary journey that added value to their stay,” said South.
At the same time, there was a desire to create a space that resonated with the local community, and could become a go-to spot for those in search of a refined yet approachable dining experience.
South added that the open show kitchen has one of Advieh's most distinctive features, as it played a pivotal role in shaping the entire dining experience. By creating a space where guests could see the culinary team in action, Advieh has introduced a dynamic and interactive element, allowing diners to feel more connected to the food preparation
process. The design has brought a sense of theatre to the meal and has transformed a simple dinner into an engaging experience.
“We also ensured that the space would cater to a variety of dining preferences by including bar stools that wrap around the show kitchen. This allows guests to have a frontrow seat to the artistry of our chefs, whether they’re here with family, as business travellers, locals out for a meal, or even solo diners.”
The menu at Advieh has reflected its interior surroundings. Deeply personal to Stewart, it is a culmination of his experiences, memories, and flavours that have stayed with him throughout his career. He said there was a sense of connection to food, culture, and place that he wanted to bring to Advieh.
From a functionality standpoint, the open kitchen was meticulously planned to ensure smooth operations while enhancing guest interaction. Every element, from the layout to the equipment, was chosen to support both the efficiency of the kitchen and the immersive experience for diners. It’s balance of form and function set Advieh apart as a modern, approachable, and memorable dining destination.
By blending these elements, Advieh has evolved into an establishment that not only supports the hotel's overall guest experience but also carves out its own identity as a thriving, independent venue. l
Remote Location
Complications
For accommodation providers in remote areas, procurement sourcing can require meticulous planning and strategic insights to arrange an efficient service.
According to the Global Business Travel Association, 54 percent of accommodation executives in remote areas have found it difficult to access suppliers that meet procurement requirements and offer sufficient product diversity. Accommodation providers in remote locations also incur higher procurement costs, up to 30 percent more than hotels in central areas, primarily due to transportation and logistical accessibility. More than half also said there is inadequate
technological infrastructure and advanced procurement solutions to meet their needs, such as software.
In the Asia-Pacific region, particularly locations like the Pacific Islands, there are extended periods between ordering and receiving goods. Some accommodation operators have reported waiting between 12 and 16 weeks for essential items, not assisted by somewhat unreliable transport routes and overrun supply chains. This has a significant effect on sourcing even the most basic supplies and has
made operating remote hotels and resorts a challenging task.
Remote hotels often rely on suppliers who offer low pricing, practical solutions, on-time delivery, and high-quality items, which has resulted in very few diversified suppliers that can meet quality standards. For customised or special one-off orders, remote hotels and resorts have been known to experience lengthy customs delays of up to six months. With frequently fewer supplier options, procurement ordering has been even more
challenging to arrange.
Risk management has become a contributing challenge for procurement environments in remote locations. Because a large number of goods are purchased from foreign suppliers, operators incur greater risks and expenses. Due to the limited availability of local suppliers, hotels in isolated regions have no other choice but to rely on long-distance imports. This has been known to cause interruptions, or in the case of international issues, a supply shortage.
Due to the limited availability of local suppliers, hotels in isolated regions have no other choice but to rely on long-distance imports.
Financial security has become complicated to guarantee for suppliers in locations with little economic activity. This problem has been made worse by the requirement of references specifically related to the hospitality industry. It has become challenging for hotels to locate vendors who are aware of and can satisfy the industry's particular requirements. Due to logistical complications and lengthy shipping routes, accommodation providers in remote areas have struggled with significant increases in the cost of commodities. Profitability has been impacted by supply chain problems that raise prices even higher.
Sustainability and environmental awareness are main priorities for operators in the modern hospitality environment, which has meant the ability to source appropriate goods has been thrown another curve ball. Although there are limited vendors in isolated areas, the need to share the industry's sustainability and social responsibility goals has made locating partners who appreciate
these essential concepts more difficult. Sixty percent of remote operators have said there is a lack of suppliers who regularly follow social and environmental responsibility guidelines.
Inclusive procurement procedures have introduced another level of complexity. There are also strategic goals to align with, proving a difficult task for regions with limited technological resources.
The intricacies of supplying and sourcing procurement in remote locations have become adaptable to managing industry and guest demands. Technology’s influence as a crucial facilitator for operators and suppliers, digitising procurement procedures, has minimised manual labour, streamlined operations, and lessened opposition if the required infrastructure is in place. Forming partnerships with outside organisations, like those in the public or nonprofit sectors, has provided local companies with funding and guidance, and has promoted the growth of trustworthy local suppliers. l
The New Face OF ACCOMMODATION
AUSTRALIA
Although James Goodwin has only been CEO of Accommodation Australia since September, the world of accommodation and hospitality is second nature to him. Goodwin has brought his illustrious experience to the role, including his work in similar roles throughout infrastructure, tourism, travel and aviation sectors.
Goodwin started his career in media after studying journalism and politics at the University of Canberra. His career has since revolved around government relations, corporate affairs, and media management.
He was previously the Chief Executive of the Australian Airports Association, where he represented 340 airports and aerodromes across Australia. That experience allowed him to see the strong connections between tourism and aviation, which has contributed meaningfully to his current role, even though he's only been on the job for six weeks.
Accommodation Australia is a fairly new organisation, having been only established 15 months ago, but it has a long history rooted in previous organisations. Its primary purpose is to elevate the industry's presence in Canberra and among key decisionmakers. Although Goodwin is new to the role, he has been able to handle key discussions related to aviation, airfares, and their impact on tourism.
Before joining Accommodation Australia, Goodwin also worked with the NRMA and the AA in New Zealand, both of which play a critical role in the tourism sector.
As far as the Australian hotel and accommodation industry
is concerned, the after effects of COVID-19 still linger, despite desperation from operators to move forward.
International travel has only resurfaced to 84 percent of preCOVID levels. The tourism market and demand has changed, particularly with Chinese travellers, which may not return to its previous levels.
Goodwin said it was time to explore growth in other markets such as India, South Korea, and Vietnam. He added that the government has played a crucial role in the sector's recovery, especially in terms of facilitating access to landing slots for international flights and promoting the idea that international tourists can explore more than just Sydney and Melbourne.
He added that secondary airports like the Sunshine Coast, Gold Coast, and Newcastle could also serve as important gateways for international tourists.
September occupancy rates across capital city hotels and motels averaged 75 percent in Australia. While this is a four percent increase from last year, the market has remained fragile, with some cities reaching as high as 90 percent occupancy, where others were in the 60 percent range.
One major challenge that Goodwin touched on was the return of business travel, which hasn't rebounded as strongly as leisure travel. Large conferences and events are essential to filling hotels and stimulating the economy, especially in cities with convention centres.
“Planning for international conferences, which often takes years, was heavily impacted by Australia's long COVID lockdowns. We might not fully catch up for another couple of years,” said Goodwin.
“The Australian market has witnessed shifts in what tourists (both international and domestic) expect from their travel experiences. They no longer just want a typical hotel stay; there is demand for immersive experiences that connect them with local culture, nature, and community.”
There has also been a trend of "revenge travel," where travellers, after being confined during COVID,
have splurged on luxurious travel.
While that trend has faded, people still seek value and memorable experiences. This shift has influenced how hotels and other accommodation businesses position themselves, with many focusing on offering experiences that reflect their region and appeal to tourists' evolving preferences.
At the same time, development in the accommodation sector has faced its fair share of challenges, particularly with regulatory hurdles and workforce shortages.
Goodwin said that red tape and the high cost of construction, coupled with supply chain disruptions, have delayed new developments and significant refurbishments.
Competing for labour with large infrastructure projects like the Sydney Metro has also driven up costs and has made it difficult to find the workforce needed for both construction and hospitality roles.
Despite these challenges, Goodwin said there were significant opportunities on the horizon. Precinct developments, like the Howard Smith Wharves in Brisbane and Barangaroo in Sydney, have created vibrant areas that attract tourists and stimulate further investment.
Major sporting events like the Olympic Games in Brisbane will provide a much-needed boost to the South East Queensland region, and drive new hotel development and other infrastructure projects. However, Goodwin said the industry needed to ensure these developments were sustainable and that it avoids the peaks and troughs that come with events-based tourism.
Broader concerns like Australia's position in the global tourism market were also front of Goodwin's mind. The continent’s remoteness compared to the rest of the world has made it an expensive destination to visit. Additionally, sustainability concerns have grown. While airlines fly into Australia with sustainable aviation fuel, the industry lacks the infrastructure for them to refuel. Addressing these issues was vital to ensuring Australia remained competitive and appealing as a tourist destination.
Over the next few months, Accommodation Australia will continue to focus on nurturing and advocating for the industry as it tackles its comeback, and helping it to grow and flourish. l
James Goodwin
Is Your Hotel Restaurant Your Bottom Line?
When you think about a memorable hotel stay, what comes to mind? For many, it's not just the luxuriously comfortable bed or the stunning view from the room.
It's the vibrant bar where you enjoyed a signature cocktail or the cozy restaurant where you had an unforgettable meal. Hotel bars and restaurants are more than amenities; they're the heart and soul of the guest experience. And they can also be a significant driver of revenue.
Hotel bars and restaurants are where guests come to relax, socialize, and indulge in exquisite food and drinks. These venues can transform a good stay into a great one. Imagine walking into a rooftop bar with panoramic views of the city or dining in a restaurant that serves delicious paddock-to-plate local cuisine. These unique experiences
can make a hotel stand out and keep guests coming back for more. Treat your hotel restaurant as a unique business. It should be able to operate as a profitable standalone entity, even if you choose an integrated business model. By building a unique identity for the hotel restaurant, outside of the hotel name, you can expand the revenue base for the restaurant and tap into the local community. A well-designed bar or restaurant can attract local patrons, adding an additional revenue stream. Events like wine tastings, live music, and themed nights can draw in locals and create a vibrant atmosphere, helping to buffer the seasonal highs and lows.
Marketing your hotel restaurant is more than a poster in the lift or a menu in the room compendium. With 70% of smartphone users viewing restaurant menus on their phones, it's important to have a mobilefriendly menu published online. Consider investing in a specific and targeted marketing strategy for the restaurant. Create its own social media profiles and build a following, with the ability to share content across profiles, cross-pollinating both audiences.
A study by the University of Surrey found that hotel design can affect guests' emotional responses, leading to higher satisfaction and loyalty. Hotel restaurant design is no
exception. The holistic experience extends beyond unique drinks and dishes that guests can't find anywhere else. From flooring to table settings, furniture to food, it’s the considered and intentional layering of all the details that makes the difference.
When it comes to restaurant furniture for hotel restaurants, think comfort and luxury. Create a sophisticated narrative with finishes that can transport guests to another world. Tiles, timber, brass, stone – the options are limitless.
So, is your hotel restaurant boosting your bottom line? Hotel bars and restaurants are more than just dining options; they're essential elements that can significantly impact guest satisfaction and overall revenue. By creating unique experiences, offering signature menus, and designing
inviting spaces, hotels can attract more guests and encourage higher spending. It's a win-win for everyone involved.
Historically, hotels haven’t been on the cutting edge of dining options — which means there’s much opportunity in a largely untapped space. To do it successfully, though, will require evaluating the entire dining interaction, which goes much deeper than just placing an order and eating food. Everything from guest greeting to bill request and even post-purchase behavior can help determine the outcome of the overall dining experience.
Harrows are NZ designers and manufactures of furniture for social interaction. If you’re looking for furniture that offers greater flexibility and design choices, get in touch.
0800 142 233 | harrows.co.nz. l
ISLAND OF GODS
Bali is undoubtedly one of the most frequently visited tourist hotspots in the world. Equatorially located, Bali is full of culture and spirituality, focused on balance and harmony reflected in rituals, festivals and ceremonies.
With diverse tourism offerings and foreign investors, locals are committed to offering the very best quality of hospitality. In previous years, Bali was limited to travelling backpackers and surfers, however, it has transformed into a glittering array of prestigious beach clubs, hotels, some of the world’s finest cuisine and beachfront resorts.
Known for its people, Indonesia is a country with a strong community attachment. It’s exotic flare and pristine coastlines make for spectacular sunsets, surrounded by lush rainforests and active volcanoes.
Occupancy in hotels across Bali recovered in 2022, following the devastation of the COVID-19 pandemic. Aided by the G20 summit, which filled up Nusa Dua and Tanjung Benoa, occupancy in all areas bounced back during the months of November and into December, which has traditionally been a slow time for the local accommodation and hospitality sectors.The growth continued through 2023 and 2024, and is set to extend into 2025.
Kuta/Tuban and Seminyak are still some of the most popular locations for both domestic and foreign tourists to stay in Bali, given the extensive dining and entertainment offerings within walking distance of the hotels and the beach.
Hoteliers in Bali have prepared for a higher influx of visitors following the spike in tourism seen in the latter half of 2024. Hotels and resorts that offer attractive accommodation packages have proven to be a strategic approach for drawing more tourists to the area, and have often paired with local tourism operators.
Collaboration with car and motorbike rental providers has further facilitated guest activities.
Additionally, to capture the market for music, sports and other events, partnering with event organisers to offer competitively priced accommodation packages could prove to be an effective measure. With its white sand beaches and subtropical climate, Bali is the ideal destination for travellers of all ages. Voted as the second most popular destination in the TripAdvisor Traveller’s Choice Awards, Bali is just one of Indonesia’s 18,000 islands and generates much of the country’s tourism revenue.
Bali’s temperate is guaranteed to be hot and humid all year round. Beginning in April and lasting until September, Bali’s dry season hovers around 30 degrees celsius, making it a perfect location for beachgoers, sun tans and keen explorers.
Part of Bali’s success as a bustling tourist destination has been the lack of promotion for other Indonesian locations, which has led to smaller amounts of visitors.
Bali has frequently been marketed and highlighted through films and television shows, as well as a social media haven, while other areas have struggled to compete for prominent exposure to international markets.
Industry research has predicted strong growth for the region for hotel and resort developments, despite red tape restrictions in place from the government, which has suspended future development for the foreseeable future. The surge in hospitality demand has reflected the eagerness of tourists to flock to the region, and a positive outlook for local owners and operators. l
Luxury with Eco-Tourism
In the age of modern tourism, awareness and environmental concerns have become a key focus for hotels and resorts.
AYANA Bali has become one of the island's premier integrated resorts. With the opening of its Tevana Garden, it has set the bar for luxury eco-tourism.
Translated to 'the place of refuge,' AYANA Bali has dedicated over six hectares of land to create its new garden oasis, where resort guests are able to enjoy a sensory nature experience. With walking paths, trails and viewing points, AYANA Bali has connected guests with nature in an unparalleled way previously unseen for South Bali, all the while appreciating the island's
rich biodiversity with more than 80 species tropical and native plants.
Tevana Garden was designed by Kazuma Hasegawa, corepresentative, landscape architect, and professor at Kyoto University of the Arts, together with Maiko Shiromizu, co-representative and landscape architect - both from SAHA Landscape Design Office, based in Osaka, Japan.
Whilst celebrating Bali's natural beauty, the garden subtly integrates Japanese influences, as seen in its careful layout, precise measurements of pathways and structures, and meticulous gardening. The result is a
harmonious fusion of simplicity and natural beauty, featuring terraced landscapes, gentle flowing streams, sparkling waterfalls, and local white limestone formations. Together, these elements create a tranquil and meditative environment, inviting visitors to experience the calming effects of its design principles.
The space has been designed to offer guests a place of divine connection, as per its name, Tevana, derived from the Sanskrit "teva" (divine or godly). Guests are greeted by an impressive water feature at the entrance's plaza, followed by winding pathways that lead guests
into a realm of natural wonder. The sounds of birds chirping, a gentle breeze in the trees and the footsteps of a pebble path accompany guests on their sensory journey.
The lush sanctuary has also been designed as a form of escapism from the hustle and bustle of the area, and to enhance the serene and tropical atmosphere of AYANA Bali, in order to ensure a truly restorative holiday for every guest.
The General Manager of AYANA Bali, Giordana Faggioli, said that the Tevana Garden has reflected the resort's eco-tourism focus.
"AYANA Bali is committed to
hospitality, which blends nature and luxury in perfect harmony," said Faggioli.
"Whether you're planning an unforgettable event or looking for a serene escape, AYANA Bali, with the addition of Tevana Garden, offers an experience that is truly nature-centred, allowing guests to disconnect and rejuvenate during their holiday."
Tevana Garden also boasts a versatile 3,200 square metre outdoor event space for up to 1,000 guests, ideal for hosting a range of events or any large gathering seeking to embrace Bali's tropical beauty. l
Ban on Bali Construction
The Indonesian government has implied a temporary suspension of the construction of hotels, villas, and nightclubs in some of the most prominent tourist hotspots around the island of Bali. The moratorium came as the island continued to grapple with the over-development of land.
The temporary suspension has been part of the government's attempt to reform Bali's tourism. As one of Indonesia's main tourist destinations, the Government has a pipeline vision to boost quality of accommodation within the area, as well as increase jobs and preserve indigenous culture.
Senior government officials said that the Indonesian Government has agreed to impose the temporary ban, however, its timeline was still yet unknown. Some have indicated this could be anywhere between five to ten years, while others believed it would be shorter.
Interim Governor Sang Made Mahendra Jaya said that he had supported the temporary ban on the central government and suggested that it be extended to four of Bali's busiest areas. He added that the overdevelopment of hotels, villas, and beach clubs for commercial purposes had gone too far.
Millions of international visitors flock to Bali every year, making it not only the busiest tourist destination in Indonesia but also one of the busiest
in the South East Asia region. In the first half of 2024, over 2.9 million international tourists visited Bali's shores, particularly during the dry season. This accounted for nearly 65 percent of Indonesia's total air arrivals.
The influx of tourists has continued to grow following the country's reopening to international visitors following the COVID-19 pandemic.
One of the main contributing factors to the temporary ban has been the strain caused by over 200,000 foreigners residing in Bali. Government officials also linked this to the recent increase in crime and job competition. Social media has also highlighted tourist misconduct in Bali, largely due to the region's thriving nightlife scene.
The government has made several recent attempts to reform overtourism in the Bali region. Indonesia introduced an AU $15 tourist tax to foreigners visiting Bali in order to improve sustainability and visitor experiences.
At the end of 2023, Bali had over 540 hotels, an increase from 507 in 2019. l
Holistic Wellbeing Experience
A new era of well-being has been ushered in at Four Seasons Bali at Sayan, which is comprised of the balance between the visible and energetic worlds.
From the minds of awardwinning Australian architects, The Fulcrum Agency, Japanese interior designers Design Studio SPIN, and Indonesian landscape consultants Bukit Kembar Permai, the redesigned space features artwork from Indonesian artists and ceramic masters vie with natural materials and a calming colour palette. Every wall, terrace, entrance, and planted area has been conceived to augment the light, sounds, foliage and energies of the river valley surrounds.
In this pure, sacred space— bordered by Bali's longest, widest, and most revered river—the energy of pulsing river waters and Ayung valley foliage flows into soulful healing rituals, each designed to unite body and mind with the rhythms of nature and help restore primal balance.
The Sacred River Spa was inspired by the ancient Balinese philosophy of Niskala (unseen energy). Its revised menu includes transformative water-centric treatments that harness the power
of the energetic flow from the intangible to the physical.
Six signature Balinese Healing Rituals showcase traditional wisdom, including Restu Bumi - a spiritual cleansing featuring local instruments, herbs and a warm gemstone massage - and the purifying Tirta Ening, which channels the healing power of Bali’s revered water element.
All treatments begin and end with quartz crystal singing bowls tuned to nature's intonation, 432 Hz, to harness the powerful effect of sound on multidimensional well-being. A selection of sounds and bespoke playlists add to the sensory experience, which has been specifically introduced to add another layer of healing vibration to the experience.
“There are few places in Bali where the 'unseen' energies are as powerful as here in the Ayung River basin," comments Luisa Anderson,
Regional Director of Spa, Four Seasons Asia Pacific.
"It has been such a privilege to connect to these energies during this relaunch, not only through the ritualistic elements of many of the treatments but through the sensitivities of the architecture, intent and spiritual practices. By integrating such ancient wisdom with cutting-edge well-being practices, The Sacred River Spa truly flows into a new era of holistic care."
Helping to weave traditional knowledge into the contemporary, luxury experience is resident Wellness Mentor Ibu Fera. A former Buddhist nun who studied the Dharma in monasteries across Asia, Fera leads complimentary meditation classes twice daily and hosts a series of Life Talks at the Spa each week. She also hosts the daily Sacred Nap, inviting guests to awaken the greater peace inherent within us all.
“We are delighted to present the new-look Sacred River Spa,” said Randy Shimabuku, General Manager of Four Seasons Resorts Bali.
“This tranquil retreat embodies our commitment to exceptional, personalised experiences that are deeply rooted in timeless Balinese traditions and culture. We are proud to aid guests in the discovery of their unique path to serenity and renewal in the heart of the Sayan Valley.”
The new spa houses seven private Spa Villas named after sacred Balinese Elements - including Sejuk (Water), Gending (Sound) and Teja (Fire) - that promote holistic wellbeing, healing and detoxification.
Cocooned beneath the jungle canopy, the villas are a harmonious balance of natural and modern; each has a bathtub hand-chiselled from Indonesian stone, as well as stateof-the-art Lemi Portofino electric massage beds. l
New Bali Beginnings for Accor
Handwritten Collection, part of the Accor Group’s portfolio of brands, has recently opened its latest property in Bali, Nusa Dua Beach Hotel & Spa - Handwritten Collection.
Garth Simmons, Chief Operating Officer of Accor’s Premium, Midscale and Economy Division in Asia, said that it was an excellent way to launch the brand in the region.
"We are proudly unveiling the Nusa Dua Beach Hotel & Spa - Handwritten Collection, our first property in Bali under the Handwritten Collection brand,” said Simmons.
“I am confident that the hotel's unique charm and authentic essence will provide travellers with a memorable experience that captures the wonderful hospitality of Indonesia. This is a notable milestone for us as we expand our worldleading portfolio throughout the country and is a testament to our continued commitment to promoting Bali's tourism."
Nusa Dua Beach Hotel & SpaHandwritten Collection is located along Bali’s southern peninsula, a mere 15-minute drive from Ngurah Rai International Airport via the Bali Mandara toll road.
The hotel is comprised of 381 guestrooms and suites adorned with genuine Balinese décor. It offers breathtaking views, whether of meticulously maintained tropical gardens or panoramic ocean vistas from the terrace or balcony. Resembling a grand Balinese palace, the resort has three outdoor swimming pools and direct access to the beach, comprehensive spa amenities, five restaurants, three bars,
and a kids’ club. Additionally, Nusa Dua Beach Hotel & Spa - Handwritten Collection has a range of indoor and outdoor event venues ideal for meetings, weddings, intimate celebrations and social events.
Simmons said that "Handwritten Collection" was not just a brand but a promise to uphold the distinctive charm, style and personality that defines the resort.
The guest experience has been at the core of the hotel’s design and operations. This has elevated the resort’s character and infused it with a personal touch that mirrors the warmth and hospitality of the dedicated team. From the moment guests arrive until they bid farewell, they will enjoy a personalised experience that lingers in their memories.
Pierrick Gautier, General Manager of Nusa Dua Beach Hotel & SpaHandwritten Collection, said that the guest experience had been factored in at every opportunity, and has been a direct focus for the hotel since its opening.
"We are delighted to welcome guests to Nusa Dua Beach Hotel & Spa - Handwritten Collection, offering them a unique experience to treasure. With our strong passion for local art, heritage, wellness and cuisine, our dedicated team is excited to share the authentic spirit of Bali with both domestic and international travellers alike while fostering genuine connections." l
Creating Christmas Magic
With Christmas just around the corner, it is the perfect time to get into the festive mood and plan a holiday display for guests to enjoy throughout the Christmas season.
From scenes of reindeer and snowmen to lifesize nutcrackers and candy canes, there is no limit to imagination when it comes to planning a Christmas display.
Lizz Santos from the Christmas decorators said that it was important to know what styles and themes were trending for the 2024 season. Santos said that there has been a strong lean towards dark green, copper and chocolate brown colour schemes, with many hotels taking the theme throughout the entire property.
Santos said that hotels often use external services for various reasons, but storage was a main factor.
“With a lack these days of anywhere to put decorations and trees, hotels see the benefit of using a decorating service. Secondly, there is the offer of different decoration choices each year, so if the property has invested in stock, then they will be using the same decorations and the same look each year, which can get dated super-fast,” she added.
Santos suggested that if accommodation providers have
the space, they should invest in grade base stock, such as garlands, wreaths and trees, and look to a service provider for decorations only each year. This way, there is more versatility. She added that The Fable on Queen Street in Auckland designed and arranged decorations for self-installation, which is another way to go along the DIY route.
Christmas displays attract guests, lure them into other parts of the hotel, such as cafes or restaurants, and create a magical ambience during the holiday period.
People react strongly to the festive season and will watch for hours while decorations are installed, as well as just the pure joy and magic of seeing something beautiful come to life in front of them.
Breathtaking displays often gain attention online and can come to define the hotel internationally.
The Ritz Hotel in London has been defined by its luxurious 25ft tall Christmas tree, featuring over 10,000 decorations and 6000 lights. The Plaza Hotel in New York has been named one of the world’s most prolific Christmas hotels, not only because of its affluent holiday decor, but for its role in the “Home Alone” film series.
Guests, especially international tourists, enjoy exploring Christmas offers and services from hotels, such as in-room Christmas trees, customised gifts, and festive culinary creations. This allows hotels to profit from an invaluable service with a personal touch and encourage guests to return.
While guests of all ages often seek a Christmas hotel experience, there has been an emphasis on making a magical stay for families with children. This has included immersive displays, walk-through attractions, and live music to get in the Yuletide spirit.
Hotels are often admired for Christmas decor, not just by guests, but from the general public. Santos said that part of the fun of installing Christmas decorations are the comments from passers-by.
People react strongly to the festive season and will watch for hours while decorations are installed, as well as just the pure joy and magic of seeing something beautiful come to life in front of them.
She said a clever trick has been to position trees in places that are accessible for selfies, which will then likely circulate on social media.
Santos said hotels should avoid combinations of blue and silver, as it has become a tired look. She has tried to steer her clients to different variations, with additional pops of colour. Every one of the approximately 100 trees Santos decorates every year is different, and that no two trees are ever the same. This has kept decorating interesting, by using unique colour palettes and integrating global trends. l
SUPPLIER GUIDE
servicessupplies&equipment
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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
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
Pancakes | Crepes | Mini Pancakes | Blinis
Ready made products - just add toppings!
Ask your wholesaler for Marcel's Pancakes
Quality | Consistent | Delivered frozen | Reduce wastage
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.
