A Piece of Cake
It goes hand in hand; to work in the hospitality industry (well), you need to be hospitable. For some, this is something they are born with. A flare for charisma, charm, and being an overall good host. Whether this is in the restaurant, the services or the concierge – these touch points can make a huge difference. I recently stayed at a popular Auckland hotel for my husband's birthday and the incredible staff on the Club Lounge were so thoughtful, welcoming and friendly. To the point where my husband received three birthday cakes from the team over 12 hours. While this may have been a minor miscommunication among the staff, it was firstly very funny and secondly made the day unforgettable. Creating a strong emotional foundation for guests with small
PUBLISHER: Tania Walters
ADMINISTRATION MANAGER: Kieran Mitchell
EDITOR-IN-CHIEF: Caitlan Mitchell
HEAD OF CONTENT: Sarah Mitchell
touch points like this makes the experience with you unforgettable and cements the desire to return. I have stayed at hundreds of hotels over my career, and only a handful have I had an incredible hospitality experience.
The difference, and the devil, lies in the detail — those moments of genuine connection that make guests feel seen, valued, and appreciated. Whether it’s remembering a guest’s favourite drink, offering an unexpected upgrade, or, as in my case, a trio of birthday cakes, these touches go far beyond the basics. They create stories, and in hospitality, stories are everything.
In an industry as competitive as this, where location, amenities, and even price can blur together, it’s the human element that truly
CONTENT MANAGERS: Caroline Boe, Findlay Murray
EDITORIAL TEAM: Sam Francks, Jenelle Sequeira
SENIOR DESIGNER: Raymund Sarmiento
JUNIOR DESIGNER: Raymund Santos
sets a property apart. It’s why guests become loyal, why they leave glowing reviews, and why they recommend your hotel to their friends. Hospitality is, at its core, about relationships, and those can’t be forged without thoughtful effort. So as we head into the bustling holiday season, when pressures are high and guest expectations even higher, it’s worth remembering: the smallest gestures often have the biggest impact. Whether it's a smile
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Conservation Management Upgrade
New Zealand's conservation management system will undergo a modern upgrade, welcomed by Tourism Industry Aotearoa.
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QT Queenstown Launch Gallery 6
QT Queenstown has introduced Gallery 6, a new showcase of Carrie Broomhall, a local mixed-media contemporary artist.
QT Queenstown has pulled back the curtain to unveil a new exhibition in Gallery 6, showcasing and celebrating a stunning collection of works by mixed media contemporary artist Carrie Broomhall. Transforming the ‘gallery that never closes’ into a kaleidoscope of colour, COLOUR & LIGHT invites guests to immerse themselves in the captivating world of art, popping up in the space for a 6-month residency.
Gallery 6 is a 12-meter-long gallery on level six of QT Queenstown, open to guests, diners, and the public. The space shines a spotlight on local New Zealand artists and their works, nestled amongst QT’s eclectic and designer surroundings.
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HI-SO Launch Yakitori Sundays
HI-SO, SO/ Auckland Hotel's rooftop bar, has launched a new culinary experience, Yakitori Sundays, blending Japanese cuisine with signature cocktails.
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Mandarin Oriental Unveils Season's Sparkle
As the holiday season approaches, Mandarin Oriental Hotel Group has invited guests to experience ‘Season’s Sparkle’. Across its iconic properties, from Europe to Asia and the Middle East, Mandarin Oriental will offer exquisite experiences, bespoke packages and festive delights to capture the spirit of the holidays.
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Terminal Upgrade for Sydney Airport
Sydney Airport is to undergo a muchanticipated major overhaul of its domestic terminal for the first time in more than three decades.
Sydney Airport has unveiled its design vision for the much-anticipated overhaul of the T2 Domestic terminal, the first major redevelopment in more than three decades at Australia’s busiest domestic terminal.
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Pullman Unveils New Room Concept
Pullman has announced its latest innovative concept room, designed to meet the needs of modern travellers.
Pullman Hotels & Resorts, the flagship premium hotel brand of Accor, has created an innovative concept room to meet the blended needs of today’s travellers. ‘The Transforming Room’ is a high-spec, hightech space designed to be a place to work, meet, socialise, work-out, relax and sleep.
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Australians Seek Meaningful Sustainable Travel
According to independent research commissioned by Destination Queenstown, Australians have been seeking enriching travel experiences and forging deep connections with people and places while on holiday.
The findings revealed that the nation was socially minded, with almost nine out of ten Australians learning about local culture and heritage when travelling.
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Research Suggests 2025 Hotel Guests Want "Everything"
New research from SiteMinder has revealed that the typical 2025 hotel guest will demand "everything" during their stay.
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Summer Holiday Tradition
Holiday parks and camping grounds are an essential part of the local accommodation industry. Summer is the peak season for travellers of all ages to flock to holiday parks in search of an authentic and nostalgic getaway.
In recent years, several holiday parks have prioritised amenities available to guests, in order to attract larger amounts of travelers and keep up with growing competition in the sector. In particular, holiday parks have focused on providing more built accommodation for guests along with more facilities such as heated swimming pools, hot tubs and saunas.
The built accommodation can range from up market apartments to basic cabins with operators targeting specific market segments. Operators have seen parks develop accommodation offerings specifically for the school and sports group market.
Holiday parks have adapted to the growing demand of luxury accommodation. Globally, luxury camping, otherwise known as glamping, has driven major growth within the sector.
An increasingly popular trend for holiday parks has been to include glamping tents. These can range from basic Yurt-style tents to sophisticated safari-style tents with two bedrooms a living area, and a large deck. This luxury style of accommodation has a major appeal, particularly for younger travellers. These developments, both the built accommodation and the additional facilities, are driven by an industry-wide strategy to target seasonality and provide more reasons for guests to choose a holiday park outside of the peak summer months.
Holiday parks have never been more accessible to guests than in the current industry landscape. The market has focused on attracting guests via electronic
messaging and online campaigns.
Online booking platforms Have made it increasingly easy for guests to select a holiday park and then choose the preferred accommodation option. Most holiday parks have introduced a range of requirements to meet modern traveller demands, such as providing high-speed internet access for guests. This has posed a challenge for some operators, especially with limited availability in remote areas.
Local operators have joined together throughout recent years to support industry issues that pose potential challenges.
Holiday Parks New Zealand has recently worked with Tourism Industry Aotearoa to have all its member parks sign up for the Tourism Sustainability Commitment. An additional 50 parks are Qualmark licensed and have been evaluated under the Sustainable Tourism Business criteria. It has also worked with Qualmark to increase the number of parks that have signed up to their criteria.
Holiday Parks New Zealand is also a national partner of Predator Free New Zealand 2050 Trust and has encouraged its members to develop their own plans to contribute to this important goal.
Averaged data has indicated that local holiday parks have managed to go through the COVID pandemic with increased guest nights. Going into COVID, operators had a strong domestic base, which has since grown substantially. Nationally, operators have now seen the international markets return with Australia and European visitors leading the way. l
Keeping it Clean
Laundry facilities are first and foremost designed to offer guests optimal convenience. Unlike hotels or motels, guests at holiday parks and camping grounds generate higher amounts of laundry by performing even the most basic tasks, from cooking to sleeping. Weather can also determine the amount of laundry produced, especially for guests staying in tents and for typical outdoor activities such as boating, hiking, or swimming.
While holiday parks are popular with families, laundry facilities are essential in the case of unexpected spills or stains. Accessible laundries mean that guests don't need to leave the site or incur any additional costs, which can enhance their overall experience throughout their holiday.
Justin Treagus, Managing Director of ELS New Zealand, said offering guests access to on-site laundromats will boost satisfaction.
“Every campsite is different and can create a tailored laundry specific to the needs of its guests,” said Treagus.
As different regions offer various activities, Treagus said a focused approach on what guests would benefit from the most could be the most useful option. For example, Tregus said that if guests are mountain biking during the day, they will need suitable machines to thoroughly clean their clothes that can withstand heavy-duty materials.
He added that due to guest preferences, offering sustainable and energy-efficient options for both machines and powders or detergents will appeal to potential guests
deciding where to stay. Treagus said that although they may cost more upfront, there are longer-term benefits that can come of sustainable and energy-efficient machines.
Laundry facilities provide guests with hygiene satisfaction and comfort, which are paramount necessities for holiday parks. Clean clothing is something that every traveller desires, and ensuring that guests have the capacity to wash and dry their clothes will highlight a commitment to guest well-being, as well as encourage others to use onsite services. For campers, easy and affordable access to laundry facilities will improve the quality of their stay.
Laundry facilities have also become a way to generate income for holiday parks. Coin-operated machines may be dated technology, but they still work as a concept. In the modern contactless payment society, paywave or card payment-operating machines may be a more popular choice with guests. For holiday parks with on-site convenience stores, selling laundry powder and detergent will enable all guests to make the best use of laundry facilities.
Treagus said that coin-operated
machines are more prone to theft and vandalism, but innovation has created a variety of options for operators to consider.
“App-based systems are perfect for guests to pay for laundry amenities online, which has become particularly useful as not many people carry cash around with them anymore. App systems are also perfect for frequently-staying guests who will become familiar with the concept.”
Operationally, laundry facilities are a cost-effective way to add significant value to guests. As an additional revenue stream, laundry facilities can encourage repeat bookings and contribute to longterm park profitability. Treagus said that machines should be durable, especially when communially used by guests.
The future of laundry facilities is focused on smart machines, according to treagus, who said machines that are able to calculate the right amount of water and detergent needed will save on costs and energy. He said that remote monitoring and better management were also poised for major growth.
For long-staying guests, the use of laundry facilities will be a particularly crucial element of their stay. Guests who stay for extended periods will be more inclined to maintain their daily routines, adding the need for constant amenities. Holiday parks are also more appealing to guests if they are advised ahead of time about the services available to them. Showcasing a premium laundry facility will support longer bookings and provide a competitive edge.
On-site laundry services will offer guests a well-rounded experience, and demonstrate attention to detail when catering to all guest needs and preferences. Parks with more laundry facilities will typically receive more positive feedback and reviews from guests as well. l
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Preserving Natural Environments
Nelson’s Brook Valley Holiday Park changed management earlier on in the year, allowing the Brook Waimārama Sanctuary Trust to further its work on protecting native land.
Since June, the Sanctuary Trust has embarked on a five-year deal, for which it will receive two payouts of NZD $400,000 to ensure a smooth and successful transition from the council.
Brook Sanctuary Chief Executive Ru Collin said the decision to undertake the camping ground’s management was part of the Sanctuary’s ongoing commitment to fostering sustainable practices and safeguarding natural habitats within the Nelson region and to provide further opportunities that enhance the guest experience.
"Managing the Brook Valley Holiday Park is a great opportunity and we consider it a pivotal step towards creating a model for sustainable recreation and conservation in the
Nelson area,” said Collin.
“We are committed to ensuring the site remains a treasure for the community, while contributing to the broader ecological health of the region and we hope to see the campground features complement the activities of the Sanctuary.”
Having the Brook Waimārama Sanctuary lease the reserve and manage the campground was beneficial in the city’s interest, according to Nelson Mayor Nick Smith.
“The Brook Waimārama Sanctuary right on Nelson’s doorstep is an incredible conservation asset as the largest pest-free haven in the South Island for New Zealand’s unique wildlife,” said Smith.
“The lease of the reserve at the
entrance to the Sanctuary and taking over the management of the campground gives the Sanctuary, which currently has very little flat land, the opportunity to expand its role in tourism and as an educational and conservation advocacy centre.”
Smith said the initiative was also good for the Council, as running a campground was not its core business. He added that it was good for ratepayers in that the campground currently costs Nelson ratepayers over NZD $500,000 per year, and the new agreement provided opportunities for significant savings over the term of the lease.
He added that the Trust has the opportunity to offer a unique tourism experience for people camping next to the Sanctuary.
Imagine experiencing the beautiful dawn chorus of our native birdlife and the opportunity to enjoy night and day tours of this spectacular sanctuary.
“Imagine experiencing the beautiful dawn chorus of our native birdlife and the opportunity to enjoy night and day tours of this spectacular sanctuary. I think this gives the Trust, which has board members with significant governance experience, all the levers it needs to make the camp a sustainable financial operation for both the city and the Sanctuary.”
Sanctuary Trust Chair Chris Hawkes said the Sanctuary Trust will work with the Council to establish a shared long-term vision for the campground, envisioning a sustainable and thriving space that extends the Sanctuary's mission for generations to come.
Some of the Trust’s plans include integrating recreational activities and ecological conservation at the reserve, as well as additional
educational programmes aimed at deepening visitors' understanding of the local ecosystem.
“The campground offers a great conduit to working closer to the Sanctuary’s key stakeholders like the Nelson City Council. It will also generate another activity for the Sanctuary to engage with more of the community,” Hawkes said.
Council’s Group Manager Community Services Andrew White said Long Term Occupants at the Brook Campground have been considered as part of the change in management.
“Long-term occupants will be able to stay in the campground, and the Trust will work closely with campground users and long-term occupants when the lease is over.” l
Vending Machine Possibilities
Hotel vending machines have become a practical and convenient solution for guests with late-night cravings or in the mood for a light snack or refreshment.
With a variety of possibilities, vending machines can provide a range of different products and accessories that guests require throughout their stay. These 24-hour services cater to guests at any time of day or night, significantly enhancing guest satisfaction and hotel experience.
Vending machines are a profitable addition to hotels and can offer a steady revenue stream.
With lower costs associated with running a convenience store and minimal staffing requirements, vending machines can become a significant part of a hotel's revenue model. A key strategy of vending machines is to encourage guests to make impulse purchases without making service dependent on hotel staff.
Due to the current hospitality
landscape in the aftermath of the COVID-19 pandemic, guests are attuned to self-service operations during their stay. Contactless interactions have become integral to ensuring guests are comfortable and feel their health and safety aren't compromised. Vending machines limit physical contact, are seen as a more hygienic approach, and terminate any need for face-to-face interactions.
Globally, the accommodation industry has become a self-service landscape. As guests now use online booking platforms and self-service check-in screens, vending machines continue the trend. Smart vending machines have been viewed as more than just an installation; they are part of the digital revolution transforming the accommodation and hospitality sectors.
Although vending machines are
traditionally associated with food and drinks, they offer endless possibilities for showcasing various local products.
Seasonal supplies can significantly benefit the guest experience and prepare them for conditions during their stay.
Jorge Villarreal from Shnackz said there are plenty of non-food and drink-related possibilities for vending machines to consider. He added that product expansion would be one of the main trends heading into 2025.
“With machines becoming smarter and more efficient, there is room to make more products accessible to customers/users at any hour of the day.”
From sunscreen during the warmer months to umbrellas for rainy days, seasonal supplies remove the hassle for guests who have to waste time searching for essential goods. If goods are priced below other retail outlets, this will increase guest interaction. Villarreal said that vending machines had
become an invaluable solution for hotels in particular.
“One benefit, especially in New Zealand, is the reduction in labour compared to having room service. Another advantage is that by having a broad product selection, they have more probability of fulfilling a customer's craving.”
The novelty has proven to be a major trend globally for hotel vending machines, from essential items that guests forget to pack to products they wouldn't expect to find in a vending machine.
High-end products allow hotels to showcase local brands and artisanal products, such as cheese, skincare items, or premium sweet treats like artisanal chocolates. This will allow guests to engage in a shopping experience without needing to leave the hotel, encourage repeat purchases, and elevate the sophistication of the hotel.
Premium products also provide the perfect way for guests to pick up a last-minute gift, a
memento to take home, or for selfindulgence, and can reflect a hotel's commitment to luxury.
Accessorising vending machines will also eliminate stress for guests who have forgotten to bring essential items, such as a phone charger, eye mask, or deodorant. Essential accessories could feature toiletries, like additional hair products or razors, or even simple comforts like bed socks.
Guests don't need the hassle of leaving the hotel just to find a hairbrush or toothpaste, which is why the need for essential items in vending machines is validated for guest convenience.
While vending machines are traditionally known as a way to get a snack or refreshment quickly, they can significantly influence guests' comfort at all hours of the day and serve multiple needs to elevate their satisfaction. Vending machines have no set menu and can sway with changing guest preferences as they come and go. l
Innovative Approach to Vending
Technology and innovation have influenced the future of what vending machines may look like.
For guests, convenience is the most important factor in vending machines. Some would prefer the comfort of staying indoors and not straying too far from their room instead of walking to their nearest shop. Vending machines are also available 24 hours a day, meaning all guest impulses are catered for around the clock.
Customers appreciate variety in their choices. As with any menu, there needs to be a balance of sweet and savoury for optimal satisfaction. Offering new products or a range of flavours will also serve guests who want something new.
Jorge Villarreal of Shnackz said vending machine efficiency in a hotel environment depends on several factors, such as room quantity, nearby shops, room service, and location.
“The most important thing is to work along with the hotel staff to understand the key pain points they would like to tackle when thinking of installing a vending machine on their premises,” he said.
Villarreal added that vending machines are best suited for operators who want to reduce labour expenses by having an unmanned source of snacks at any time of the day.
Heading into the new year,
Villarreal believed that vending machines would continue to become smarter and cheaper to make.
“Manufacture processes facilitate the development of new machines that are capable of holding more complex products.”
Vending machine innovation has also become attractive to guests of all ages in recent years. Some modern and innovative products found in vending machines include candy floss and orange juice, made on the spot in front of customers. This has tapped into offering a memorable customer experience.
Villarreal said that although he wasn’t sure exactly what the future would bring for vending machines, it would certainly be interesting to see how they could reach more markets.
Branding has become a global trend for vending machines, especially in hotel environments. To avoid becoming an eyesore, incorporating hotel branding into products and the machine itself will create a more tailored experience. Whether it is vinyl wrap to fit in with existing hotel fitouts or offering branded bags for guests to use, seamlessly blending vending machines will create a more sophisticated impression.
For busy guests, opportunities to sit down and enjoy a meal might be few and far between. Offering vending machines with a point of difference will provide guests with a more substantial offering
and something different from their typical vending order.
A prime example of vending machine innovation is the PieBot, a self-vending pie warmer. Co-founded by Sasha Mates and Vincent Wong, the machine has been fitted with the latest technology to ensure that all products are kept warm and that tampering is not an issue. Wong said that the idea initially reflected issues facing the hospitality industry.
“We looked at the market and realised that the labour was one of the biggest challenges for the industry. Labour costs have gotten very high, and we wanted to remove any unnecessary labour component to the design,” said Wong.
“We love engineering new technology, so we combined the restaurant industry and technology to create the PieBot.”
The PieBot has been designed to save employees time, especially during lunch breaks when time is of the essence. The machine operates on a pre-purchase basis, where the customer must present their money card first to receive a pie. This has eliminated the risk of any product tampering.
Wong said that food safety was an important PieBot design element. The pair worked closely with council authorities to ensure that all regulations were met and that the pie warmer complied with safety
measures and housed the pies above 75 degrees. Security cameras have also been installed on all machines to limit any activity that may compromise the product or other customers. The machines also have tampering detection software.
Although primarily for guests, vending machines within hotels are also perfect for staff. With busy shifts at all times of the day, vending machines can provide staff with a much-needed energy boost. They are also a way for staff to take care of their own needs, featuring products such as perfume spray shots, hand sanitiser, or breath mints.
Having access to a range of snacks and personal items at the touch of
a finer will keep employees happy throughout their shifts. Vending machines will also ensure they have positive interactions with customers and co-workers throughout the day and make them feel appreciated and cared for by their employers.
Vending machines can also improve team productivity, boost morale, and help employees stay hydrated throughout the day. They provide quick and easy access for staff to snacks, eliminating the need for them to go off-site.
Ensuring the right vending machine has its purpose within a hotel will make it more than just a pitstop for snacks and drinks; it will become an integral part of a communal area. l
Caffeine On Demand
Travellers are often in search of a familiar-tasting blend of coffee in the morning, or easy access to a brand they know and can trust. As coffee is a universally loved way to start the day, offering customers a premium, self-service option has become a valuable asset for accommodation providers. Integrating coffee machines into accommodation environments will enhance efficiency and drive cost savings for hotel operators.
Self-service coffee machines are a way for guests to enjoy their morning coffee and for operators to showcase local products, flavours and styles. With ongoing industry costs continuing to soar, having a barista on staff has become a luxury. Self-serving coffee machines are more than just in-room pod machines; they create a highquality cup of coffee with all the trimmings at the touch of a button.
Coffee machines provide consistent
quality for every guest. They are specifically designed to serve guests quickly, which is perfect for travellers wanting to avoid the morning rush or those who want their caffeine fix on-the-go. Coffee machines can be easily operated by guests, and enhance flow through what can be crowded areas like lobbies and dining rooms.
As travellers have different schedules, coffee machines allow hotels to offer high-quality
beverages at all hours of the day, without the need for staff operation.
In the modern environment of accommodation, personalised guest experiences have become a priority for operators to include. Customised coffee offerings are the first way that operators can cater to this need. As there are many varieties of coffee for guests to choose from, from espressos to flat whites, machines will reach the optimal level of potential with guests if there is a wide range available.
Typically, coffee machines are best suited in communal dining or recreational areas. For hotels or motels, this could be adjacent to the breakfast buffet station, whereas, for
holiday parks, coffee machines could be an integral part of an on-site store or guest kitchen. It is important to take into consideration the space, size and accessibility of coffee machines, and installing the best machine for the business.
Especially throughout food and beverage offerings, innovation has become another priority for operators to consider. Offering a machine with an innovative approach could have lower operating costs in the long run, as well as cater to guest demands of sustainability. From the beans used to the type of cup provided, there are many elements that can showcase a business’ commitment to sustainability
through coffee offerings.
Coffee machines are also able to It also limit waiting time and is available at a reduced price. Coffee machines located in communal spaces create a convenient asset for hotels, especially with access throughout the day.
From frothed cappuccinos to smooth lattes, guests will have an expectation of premium-quality coffee during their stay. The perfect cup of coffee will enhance the guest experience, and leave a lasting impression of hospitality efforts. Coffee machines go beyond offering standard espresso-based beverages, and cater to a wider range of tastes and dietary needs. l
Recharge and Rest
As electric vehicles (EVs) become more common on New Zealand roads, there are new opportunities for hotels, holiday parks and other accommodation providers to offer premium charging services for guests.
With more than 100,000 EVs in New Zealand, demand for charging facilities has never been as strong as it currently is. The Energy Efficiency and Conservation Authority said that this will continue to increase. Providing a safe and easy on-site charging facility for guests will become a valuable feature now and into the future.
Many EV owners have prioritised the availability of charging facilities when considering accommodation options. Being able to charge while they sleep is a great option for guests. EECA said that having an EV charger installed by a qualified electrician is the safest EV charging
option for all guests, as it can mitigate cable trip hazards and will protect the electricity board from overloading.
Smart chargers give operators control over charging load and allow hotels and holiday parks to offer more EV chargers without the need for supply upgrades, by limiting charging rates at times when other electricity demand is high. Operators can have complete visibility over how much electricity is being used for EV charging and, therefore the electricity costs for charging.
There’s an opportunity to generate revenue by offering customers the ability to charge their EVs on-site while ensuring the option remains cheaper for guests than using a
With smart charging, you can better utilise your existing electring capacity without having to spend on upgrades to your electric infrastructure,
public charger. This revenue can be used to recoup set-up costs and install more chargers as needed. You can charge a set fee for charging or include a margin into charging rates when partnering with a third party to manage payments.
Installing EV chargers will indicate a commitment to sustainability by supporting drivers who have chosen zero-emissions vehicles.
When selecting an EV charger, operators will need to consider the electricity supply available on-site and the charging behaviour they would like to offer guests.
Slow chargers are suitable for overnight charging and offer the most convenient solution for guests.
A faster charger would allow for quicker top-ups, but is likely to be less convenient for guests who need to move their vehicle and wait for other users – and operators may be limited by on-site electricity capacity.
Note that the length of time it takes for a car to charge not only depends on the charger, but also on the type of car and its battery capacity.
“With smart charging, you can better utilise your existing electrical capacity without having to spend on upgrades to your electrical infrastructure,” said Glenn Inkster of Transnet NZ Limited.
EV chargers that use AC (alternating current) offer a slower charge and are suitable for charging
cars that are parked for many hours or overnight. A standard three-pin plug delivers 1.8kW and can charge a car to about 100km in 10 hours.
Smart AC chargers can readily supply 3.6-7kW, adding two to four times as much range in the same amount of time.
DC (direct current) chargers offer a much faster rate of charge because they can feed power directly to a car’s battery, with no need for a current conversion inside the vehicle.
A 30kW DC charger can add about 100km range in 40 minutes. A 150kW DC charger could do this in as little as eight minutes for newer EVs (charging speeds are limited on older models by battery constraints). l
Dulux Colour
FORECASTS FOR SUMMER DESIGN
After a challenging winter that brought wild weather, cost of living concerns and technological scepticism, we now yearn for sunnier times to restore opportunity and a sense of ease and warmth into our homes. This summer Dulux colour forecasters predict that a combination of almost-pastel shades alongside bold, rich colours will emerge in New Zealand interiors in response to our desire for a renewed sense of hope and to foster creativity.
“Vibrant and uplifting hues like those featured within the Dulux Emerge palette, one of the three palettes from our Dulux Colour Forecast for 2025, can be used together in any combination to bring joy back into our homes this summer,” said Davina Harper, Dulux Colour Specialist.
“The Dulux Emerge palette has the power to completely transform a space into a sunny sanctuary and evoke a carefree attitude. Visually, the trend features soft rounded forms and expressive collections of decor, crafted with modularity and curves. These shapes and free flowing lines add to the whimsical yet calming nature of the trend.”
Harper said the Dulux Emerge palette was likely to resonate with consumers and designers alike, as it’s filled with many colours that are both soft and uplifting.
“Dulux Mechanics Bay is a beautiful lilac with a hint of brown, and Dulux Kereta is a subdued
midtone yellow, which makes them perfect for those looking to add some joyful colour to revive a space without overwhelming it.”
Harper explained that throughout the last few years, there has been a shift towards people using coloured neutrals and bolder shades within their homes.
“This willingness and increased colour confidence is a key insight that has influenced the Dulux Emerge palette.”
Offering inspiration for how to use this palette and add a sunny mood to your own space, the Dulux team with Bree Banfield (formerly Leech), worked their styling magic on a family home. Focusing attentions in the living area, hallway and bedroom that were predominantly white, neutral spaces.
“The living room was filled with light and made for entertaining, which gave us the opportunity to
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create spaces filled with character and connection. Using Dulux Piglet on the walls and ceiling, we completely enveloped the space in colour and warmth. The supporting wall within the centre of the room provided an opportunity to introduce another burst of colour, so we used Dulux Kereta - a muted and muddied gold - to help ground the space and encourage the demarcation of different zones within the room.”
“The cabinetry, trims and window wells feature Dulux Waiau Bay Quarter, a wonderfully warm shade of white, building on the playful ambiance of the space,” Harper added.
Before:
Adding contrast to the neutral backdrop, Banfield referenced bolder colours from the palette throughout furnishings, curved ceramic objects and coloured glass vessels, including warm, earthy yellow greens and muted blues and purples. To complete the sunny and care free look, Banfield incorporated striped patterns within floral still life artwork, cushions and side tables, blended alongside free-flowing lines and organic curves, referenced throughout boucle textured furnishings, furniture and handcrafted vessels.
Elsewhere, the main bedroom heavily references warm, brown based pinks, where the team has used Dulux Nile Street for the walls alongside lighter shades of pink, seen within different bedding textures and
the simple still life artwork.
Introducing a sense of relief and casualness back into the space, Banfield used other muted shades from the palette as accents. Dulux Vintage Lilac is referenced on the cabinetry under the bay window and within striped bedding linen and pops of Dulux Hagley Park appear in cushions that feature soft curves and are inviting to touch. As a result, the tonal transformation emits a feeling of pure joy without overwhelm.
“Similar to the living room, the main bedroom was filled with an abundance of natural light, which made the space feel open and beautiful, but the addition of warming colours and summerembracing decor has completely transformed the main bedroom into an alluring haven,” Harper added.
To add some character and connection to the rest of the home, we added colour to the hallway using Dulux Hagley Park on the ceiling and Dulux Cornstalk on the walls and decorative arch at the end of the space.
“Kiwis love entertaining at home and introducing sunny colours are an obvious choice to instantly add a sense of fun and uniqueness to your own home this summer,” Harper said.
SUMMER STYLING TIPS USING THE DULUX COLOUR FORECAST 2025 EMERGE PALETTE
• Mix and match: any mix of colours from the palette can be used to capture the trend of Dulux Emerge palette. However, a good starting point is to use larger portions of the warmer shades to inspire wall and ceiling choices and bigger
furniture pieces. For accents, reference cooler colours within the palette throughout decorative objects, cushions and artwork.
• Joyful colour is key for summer: in addition to mixing and matching colours from the palette, have fun playing with patterns and shapes. Look for quirky vessels, source still life artworks that feature florals, fruit or summer delicacies, coloured lighting and other textures that link to summer like wicker or rattan.
• Stick to organic and rounded shapes: free flowing lines, boucle textures and modular furniture help to create a relaxed, inviting environment.
• Paint instantly transforms: while investing in a statement furniture piece, decorative vessels and artwork can be cost prohibitive, adding colour to your walls through paint is a great way to
completely transform your room on a budget.
• Soft blues can make a space feel larger: try Dulux Puhoi Half in smaller rooms to create the illusion of a bigger space.
• Start your colour journey in the bedroom: the bedroom is one of the easiest spaces to start exploring colour. Try to find colours from the palette within existing furniture and furnishings i.e. your favourite duvet cover and cushions, then select one, two or four walls to experiment with. Don’t forget to consider the room layout and the amount of light it receives too.
• For colour surety: Order Colour Swatches or Sample Pots from dulux.co.nz in your chosen colour(s). Alternatively, Dulux has an online colour advice team, or a Colour Design Service if you want a design professional to assist in curating your space. l
After:
Streamlining
INNOVATIVE PROCUREMENT PLATFORMS
International hospitality procurement company Aramark has made significant strides within the hospitality industry through the innovative use of artificial intelligence powered applications in order to enhance the guest experience, empower its operators, and further drive client business objectives.
Aramark has launched Hospitality IQ as its hub for AI-powered business applications, which will further its define its tech-enabled capabilities for the marketplace.
“As a hospitality company, we empower our people to create experiences that make a difference in every account and in every community we serve,” said Marc Bruno, Chief Operating Officer of Aramark’s US business.
“With a focus on better enabling teams to make genuine human connections with clients and customers, assistance from AI is providing more opportunities for our team members to showcase the depths of our Hospitality IQ
and enhance the delivery of our hospitality culture.”
This comprehensive AI strategy and Aramark's early adoption of it have elevated the company's presence within the global hospitality procurement sector.
Last year, the company built the infrastructure to provide responsible governance and enable its operational and technology teams to explore AI-powered use cases that deliver customer, operational, and client value throughout the business.
The introduction of Hospitality IQ is the next step for Aramark to implement innovative technologies that will shape future business solutions. It has also allowed the company to introduce and
explain how emerging technical capabilities will help to impact the customer experience and streamline operations. Hospitality IQ is the latest in a string of platforms that Aramark has introduced.
Aramark’s Mosaic AI Supply Chain platform has allowed clients and customers to receive real-time supply chain data with actionable insights for their specific client locations. This proprietary AI procurement engine has powered decision-making for USD $20 billion of annual purchases and delivers customised insights from across Aramark’s global supply chain databases to ensure consistency, value, and quality at every client location. These AI-powered analytics are available to Aramark and Avendra International clients.
Culinary Co-Pilot is a tool that assists in menu creation and SKU rationalisation through the use
of AI and advanced analytical applications as part of the company’s menu-building software.
Culinary Co-Pilot has explored consumer preferences and cost performance in designing menus. It has also been designed with the ability to adjust menus to mitigate the effects of shortages in the supply chain by allowing easy search capabilities for items that are impacted by unavailable ingredients, and recommend immediate replacement options.
Aramark Connected has offered a suite of advanced technologies designed to streamline consumer interactions and enhance operational efficiency. Key innovations, including AI-powered solutions, autonomous retail, and mobile payment systems, align with key market trends, which deliver scalable and sustainable experiences across sectors.
Additionally, Aramark Connected has leveraged data analytics to personalise and customise experiences, enabling businesses to meet evolving consumer demands more effectively. Over the past four years, it has become a critical tool for organisations seeking to not only improve workplace and operational environments but also create tailored experiences that drive strategic growth.
“Aramark is anticipating the future of hospitality by developing intelligent, intuitive technology that not only meets clients’ needs but revolutionises the customer and employee experience,” Bruno said.
He added that the Hospitality IQ platform has represented a significant step forward in Aramark’s mission to provide meaningful, intelligent solutions that enhance the company’s ability to support its teams, clients, and customers. l
A Haven of Hospitality & Design in Wellington
In the heart of Cuba Street, Wellington's vibrant cultural hub, lies a culinary gem that delights with the essence of Middle Eastern hospitality. Kisa, once a modest popup venture, has now found its permanent abode in the heritage listed building, earning Wonder Group a Silver Pin for Spatial – Hospitality at the 2023 Best Awards.
Buster Caldwell, Wonder Group’s Creative Director, reminisces about his first encounter with the site during his days as an industrial design student at Massey University. It was a space that had undergone various incarnations, from a comedy bar to a pop-up thrift market, adorned with moth-eaten curtains and an eclectic mix of textures. “A proper dive bar, in the most honest sense” says Caldwell.
Driven by the building owner’s commitment to revitalize the space, and spurred from earthquake strengthening requirements, the building underwent extensive renovation and restoration. Wonder Group was entrusted with delivering the interior concept for Kisa, presented with a completely gutted space with concrete block walls. The challenge lay in reimagining the layout to distance it from the shadows of its past.
The boldest design leap was reimagining the footprint as a horseshoe that sits inside the interior, making full use of the street frontage, and allowing seating to encircle the perimeter.
However, executing this vision posed its own hurdles. How does one seamlessly integrate seating
around a curved glass frontage while preserving the vibrant energy of Cuba Street?
How do you craft an ambiance that shields diners from the outside hustle and bustle while preserving its essence?
"We made the decision early on to turn all seating to face into the action center of the restaurant, with the kitchen and bar as the centerpiece where every seat can be part of that experience," explains Caldwell “Every customer had the best seat in the house, either into the kitchen or out onto Cuba Street, without any level of ‘dud’ table.”
At the heart of Kisa's ambiance lies its meticulously crafted furniture. From the banquette seating to the bespoke table tops, every element was thoughtfully curated to enhance the dining experience. The banquette seating, in particular, underwent a complex and collaborative process between Wonder Group, Harrows, and the client, resulting in a design that seamlessly merged form and function.
The brief required furniture that not only provided ample support and comfort but also exuded
a sense of visual lightness and transparency. It needed to wrap the perimeter, offering a superior level of comfort and shelter for the diner, without obscuring the activity of Cuba Street. The result was an adaption of the Harrows freestanding Share Banquette, a design that felt both substantial and inviting, drawing guests to linger and savor every moment.
Tim Suckling of Harrows reflects, “We are honoured to have played a part in Kisa’s story. Our banquette seating has become an integral part of the restaurant's identity, inviting diners to gather, connect, and create lasting memories.”
Drawing inspiration from Middle Eastern influences, while avoiding clichés, the design exudes authenticity and warmth. In selecting materials, Wonder Group was mindful of the need for durability and longevity. They opted for tobaccostained timber, a nod to the building's
industrial past, and carefully curated every detail to ensure consistency and cohesiveness throughout the space. Their goal was to create a sense of timelessness, where the furniture would age gracefully alongside the building itself.
The result? A space that invites diners to linger, savoring not only the flavors of the Middle East but also the ambiance of authenticity and warmth. As guests gather around the horseshoe-shaped seating, basking in the glow of the terrazzo-clad façade and the aroma of sizzling grills, they become part of a story—a story of resurrection and renewal, of tradition and innovation, and, of course, of comfortable seating. l
Image Credit: TFE Hotels
From Traditional to Contemporary
Abhi Dey grew up in Calcutta, where food was at the heart of everything. His family was deeply rooted in tradition, and every meal was treated with care.
Dey was always fascinated by how ingredients came together, even smaller details like how a pinch of spice could change an entire dish. Watching his parents cook inspired him to take up cooking as a career, sparking a lifelong love affair. He decided to pursue formal training in the culinary arts at the age of 17 while working at an Italian restaurant.
Later that year, he enrolled in a programme that opened doors to international cuisines and professional kitchens. He is now the Executive Chef for Destination Pentridge.
Travelling and working with chefs from all over the world solidified his love for cooking. Each experience taught him something new, not just techniques but also the cultural significance and stories behind dishes.
“Being a chef for me isn’t just about preparing food; it's about creating experiences that connect people. I believe food has the power to tell a story, evoke emotions, and even bridge cultural gaps,” said Dey.
Chef Matt Orlando at Restaurant Amass has been a prominent culinary inspiration for Dey. His commitment to sustainability and use of locally sourced ingredients have reflected a deep respect for nature and the environment. Dey described the chance to work with Orlando as a life-changing experience.
Dey said economic volatility and rising costs of produce and ingredients will be real challenges in the future. This goes hand in hand with the challenges of inflation, labour shortages, and interest rate changes.
A career highlight for Dey has been the opportunity to work in eight different countries, where he not only learnt a new culture and way of life but also immersed himself in traditional cuisines. He also said that being nominated for S. Pellegrino Young Chef of the Year in 2019 and winning the S. Pelligrino Fine Dining Lover’s Food for Thought Award in 2020 were proud accomplishments.
Looking ahead to 2025, Dey has been closely watching Nordic Zero waste and sustainable produce. He said that with research around algae and space-grown crops advancing, there will soon be produce derived from extreme environments that will become more mainstream.
Beyond 2025, Dey would like to eventually open a restaurant of his own one day. He said that it was always important to stay humble but still vocal about what he’s passionate about.
“The real key to being successful is to strive always to do your very best.” l
Culinary Skill & Individuality
Adam Woodfield, Executive Chef at Salted Egg at the Quincy Hotel entertainment precinct in Melbourne, has always had a deep passion for food.
Following his parent’s divorce, Woodfield went to live with his father in Melbourne. He said that eating out a lot in different places created a buzz of exciting smells and sounds coming from the kitchen. As a young teen, he became curious to know what life was like behind the pass.
Woodfield first fell in love with Southeast Asian dishes two decades ago on his travels through Thailand, Vietnam, Cambodia and more. Since then he has honed his skills to pay homage to each region’s culinary individuality through a fine balancing act of heat and spice, and allimportant interplay between sweet, sour and salty elements.
He has worked alongside some of Australia’s most celebrated and authentic Southeast Asian restaurants, like Sydney’s Jimmy Liks, Melbourne’s Chin Chin and Hamilton Island’s Coca Chu. I also owned ‘Betel’ restaurant, in New York.
“I love to prepare modern Southeast Asian cuisine – true to origin – that extends beyond use of traditional ingredients to age-old tools and techniques. It's something I have introduced to Quincy Melbourne and at Salted Egg,” said Woodfield.
David Thompson, one of Woodfield’s inspirations, has played a big role in his love for Thai food. Woodfield had the chance to host his second book launch for two nights at one of his restaurants. During that time, Thompson showed him new ways to approach Thai cooking, how to cook with a palate and the importance of sourcing traditional ingredients and not using substitutes.
Woodfield said the rising costs of everything – from wages to ingredients and utilities - will cause challenges within the industry.
“As chefs and business people, I believe we need to be smarter in our operations and look at ways to integrate technology to achieve sustainable returns.”
Aside from his wife, Samantha, and the birth of his two boys, Kingston and Baz, Woodfield’s career highlight has been the opening of Betel, his New York restaurant. At only 26, Woodfield opened Beter after only being in New York for two years.
He said the whole experience was a learning curb, and he has many fond memories of his time there.
At Salted Egg, Wooffield has looked at ways to incorporate Indigenous produce and producers into the menus, which he is very excited about. He said that Indigenous produce can work really well with Southeast Asian cuisine and offers a modern spin on a very traditional cuisine.
He said young chefs should be prepared to work hard, and not be scared of taking risks. He said it was important to learn wherever they go. l
Image Credit: TFE Hotels
An Accidental Passion
Executive Chef Eric Kwek discovered his passion for cooking whilst backpacking throughout New Zealand.
Born in Singapore and raised in a Peranakan household, food took centre stage in his life from a young age.
Kwek originally went to college to study computer programming, with the career goal to become a game developer. He soon realised that this wasn’t his passion, and instead enlisted in the Army for National Service. After his stint in the military ended, Kwek’s travels led him to discover his passion for cooking, and upon moving back to Singapore and woking in a few restaurants, he enrolled in a culinary school from which he has pursued a career as a chef ever since.
In 2010, he won a competition sponsored by Meat & Livestock Australia, which earned him the opportunity to further his butchery skills in Australia. He has now been in Australia for 14 years, having worked in kitchens across Victoria, including Circa in the Prince, Cantina, and Newmarket Hotel, and joined the opening team of Chef David Thompson’s flagship Long Chim at Crown Hotel. He now happily leads the kitchen team at Melbourne’s
Rendezvous Hotel.
Chef Anthony Bourdain remains a key inspiration for Kwek.
“He was proof that cooking didn't have to be polished and perfected to taste good. A lot about being a chef is hard work, grit and creativity that comes from struggle, not just skill. He showed me that food could tell a story, often one that's a little rough around the edges,” he said.
Kwek has recently introduced new additions to the kitchen, which have been influenced by industry innovation and menu trends. Although smoking isn't a new technique, he said the new electric cabinet smoker has really enhanced his dishes on the menu at Mr Tompkins. Having a temperaturecontrolled environment has given him perfectly smoked soft poached eggs, smoked pickled sardines and five kilograms of smoked chicken, all at the same time.
Kwek was also of the opinion that inflation and the rising cost of ingredients, utilities and real estate had pushed up operational expenses, which has made it harder for businesses to remain profitable while
keeping prices reasonable for diners.
A key highlight in his career thus far has been when he worked with Chef Jonas Lundgren and Andre Chiang during his early career. He also led the kitchen team at Trawool Estate’s Wild Water and Turbine to take home Regional Hotel Restaurant of the Year at the Victorian Accommodation Awards for Excellence.
Kwek enjoys staying up to date with the latest trends, especially those that align with his style of cooking.
“I am interested in cooking on open fire or using primitive techniques. In my own time, I have been
working through open-fire cooking techniques from different cultures including the Filipino Lechon, Indonesian Babi Guiling, Argentina Al Asado, Hawaiian Kalua, and Middle Eastern Gyros.”
In the future, Kwek said he hoped to work with TFE hotels to open new hotels, restaurants and work with many different cuisines.
He said it was important for younger chefs to not be too eager to rush through the ranks, especially when aiming for a kitchen management role.
“Each position in the kitchen is a fundamental pillar for your cooking
career - whether it's apprenticing as a baker or washing the dishes,” said Kwek.
“I’ve worked in many positions, and I can tell you, when you’re eventually looking at blueprints for kitchen design, figuring out how far a shelf should extend over a prep bench, or assessing where an oven door should open during a busy flow of service, every bit of hands-on experience will become invaluable. These details make a difference in running an efficient kitchen, and your time in each position will give you a sharper, more practical understanding of what’s necessary.” l
Leading by Example
For Andrew Lautenbach, the culinary journey began cooking alongside his oma in rural Waikato. It was here that he discovered his love of cooking and food.
His journey has since led him to study the culinary arts in Hamilton, where he earned his City and Guilds and worked at The Grand Chateau more than twenty years ago.
Moving to Auckland was a pivotal step for Lautenbach, as he worked in restaurants that challenged and inspired him every day. Each experience taught him something new, shaping his skills and resilience as a chef.
He also worked in London and as a private chef in a luxury chalet in the French Alps. He is now Executive Chef at The Hotel Britomart, one of downtown Auckland’s most soughtafter stays.
During his time at O’Connell Street Bistro, Lautenbach garnered most of his inspiration. He said that although it has now closed, much of his time with Chef Stephen Ward taught him the importance of leading by example and fostering a strong team dynamic.
“You truly are only as good as the person next to you. The value of collaboration and support in the kitchen is very important.”
He has also found immense inspiration in seasonal produce. The freshness and diversity of ingredients have challenged him to think
creatively, whether through flavour pairings or techniques. Each season has brought new possibilities, and he has loved exploring how to showcase those ingredients in his cooking.
In the past six months, Lautenbach’s primary focus has been rebuilding a stronger team. He knew this process would take time, so establishing a solid structure was crucial.
“I've implemented clear protocols to ensure that recipes are accurate and consistently followed, which not only helps maintain quality but also fosters confidence among the team.”
These changes have already started to yield positive results, and he was excited to see the team continue to grow and innovate together.
According to Lautenbach, a significant challenge facing the industry has been the cost of goods, making it difficult to provide customers with perceived value for their money. As prices rise, chefs and restaurants must be innovative in presenting their offerings while still maintaining quality.
Additionally, there has been the issue of chefs being promoted without the necessary experience or skills, which he said was often a strategy to retain talent. He added that while supporting and developing staff was necessary, this could lead
to situations where individuals overestimate their capabilities. This impacted the kitchen’s efficiency and output and cost the business.
Working alongside talented chefs and being able to travel the world has been the highlight of Lautenbach’s career. He said it had given him some great experiences and perspectives. He added that to be still cooking and loving his job after 20 years was a personal achievement he was proud of.
Lautenbach has always been excited to explore new food trends, even though his cooking style had
Image Credit: TFE Hotels
tended to lean towards the classics.
“I believe that sticking to my strengths allows me to create dishes that are both timeless and meaningful,” he said.
“As for predictions for the coming year, I see cooking over charcoal gaining more popularity. It’s a technique that adds incredible depth and flavour to dishes. I hope more chefs will begin to use this method.”
In the future, Lautenbach hoped to focus more on sustainability in his culinary practices and incorporate more locally sourced and seasonal ingredients. This will enhance the
quality of his dishes, support local producers, and reduce environmental impact. He said strengthening the hotel’s relationship with suppliers was also crucial.
“Additionally, I would love to explore opportunities to share my passion for cooking through teaching, helping to inspire the next generation of young chefs,” he added.
“Ultimately, my goal is to keep growing both personally and professionally and continue to push the boundaries of my culinary creativity.”
For younger chefs, he advised
them to stay open-minded and embrace every experience as a learning opportunity. He said the industry is fast-paced and can be challenging, so it was important not to take things personally.
He added that asking a “stupid” question was always better than remaining uncertain. Seeking clarification could show a willingness to learn and grow, which is essential in this field. Being proactive, taking feedback graciously, and not hesitating to seek out mentors who can guide you along the way were also on his list. l
Aiming for the Top
Born in Genoa, northwest of Italy, Alessandro Leveratto has never lost touch with his Italian roots.
Since he began studying cookery at the age of 14, Leveratto has worked in kitchens across Nice, San Tropez, Cinque Terre and the Turin Alps, before moving to Sydney in 2016.
By 19, Leveretto had his Diploma and was working as a Chef. He said he always found cooking interesting and loved how something so simple could be transformed into something so beautiful. It was for this reason that he wanted to be a chef.
Image Credit: TFE Hotels
Upon his arrival in Sydney, Leveratto landed a role at Maybe Frank - a traditional Italian woodfire pizzeria and cocktail bar by the renowned Sydney hospitality group the Maybe Group. He quickly became the Group Executive Chef, helping the team expand the business and open new venues in Sydney. After seven years in this role, he joined the Dean & Nancy kitchen, where he is currently Head Chef. Dean & Nancy Kitchen is the signature restaurant for A by Adina Sydney.
Leveratto has always admired and loved Italian and French cuisine and how they influence each other. Lately, he has been inspired by exploring South American cuisine.
“Since moving to Australia, I’ve been following some great Aussie chefs, like Neil Perry. I also enjoy Peter Gilmore and his passion for using native ingredients,” he said.
“Josh Nilan has been revolutionary when it comes to fish butchery and using whole foods – what he does is very cool.”
Currently, the biggest innovation for Leveratto has been integrating food
and safety procedures and paperwork into a digital platform. This has been a game changer in terms of saving time and allowing him more time to cook and prep food.
The first challenge was the labour shortage, swiftly followed by inflation. While costs of wages and produce have increased, Leveratto emphasised the need to keep menus at a reasonable price, so margins are getting smaller.
Another challenge has been creating a menu that caters to the number of increasing dietary requirements and food allergies among diners.
Working with the Maybe Group in a humble pizzeria during their formative years and then for that to become an internationally renowned hospitality group, as well as work in an award-winning bar, have been career highlights for Leveratto.
“I’ve also been very lucky to work with some of the world’s best bartenders while working with the Maybe Group,” he added.
“At Dean & Nancy, I’m really proud of my team. When I first started, we were open four days a week, now we’re open seven-days-a -week for
breakfast and dinner. Plus, we cater to hotel guests staying at A by Adina Sydney in the CBD. I’m just really proud to see everyone come together to rise to the challenge and get to where we are today.” Leveratto is interested in natural fermentation and the chemistry of food. As mentioned earlier, he is a real fan of Josh Nilan and thought his idea of dry ageing fish was brilliant. In the future, Leveratto predicted more customers will become health and environmentally conscious, therefore, the menu will start reflecting this. He also said the sector will continue to see an increase in dietary requirements and food allergies among diners.
A future goal of his is to be featured among some of the world’s finest.
“We would love to be listed in the Worlds 50 Best Bars alongside Maybe Sammy, but right now, I just want to continue seeing Dean & Nancy thrive. We’ve only just scratched the surface”
While he is passionate about his work, he said it’s a job that requires long hours. He recommended that young chefs dig deep to find their inner motivation and remind themselves why they’re pursuing a career in hospitality.
“There's usually a good reason for why you love it. For me it’s teamwork, a love of cooking and that no day is the same. Remember every job has its pros and cons but when it comes to hospitality, it can take you anywhere. So, embrace it. Plus, it’s never too late to change careers if you really don’t like it.” l
Celebrating Tasmanian Cuisine
Originally hailing from Slovakia, Matej Bajak grew up in an environment where home-cooked meals were a daily routine. Throughout his childhood, Bajak discussed the importance of seasonal produce and meal planning, which developed his passion and skills for cooking.
Bajak never envisioned himself becoming a chef, but he simply loved cooking as part of his life. As a child, he fondly recalled Sunday lunches at his grandmother’s house, and how she made egg noodles from scratch for soup. He said the difference in flavour compared to all his usual meals sparked his interest in cooking and, over time, he started to learn how to prepare meals on a budget and within a limited timeframe.
Since arriving on Australian shores 10 years ago, Bajak has spent the past six years immersed in Tasmania’s restaurant scene. He is currently Head Chef at Belvedere, the signature restaurant of Vibe Hotel Hobart.
He said his aim was to deliver an approachable menu that celebrates great Tasmanian produce at Belvedere.
“Like many chefs, my mother is a key culinary influence. I’ve always been drawn to simple dishes that enhance rather than overpower natural flavours,” he said.
One chef that has been of particular inspiration to Bajak is Jaraslav Zidek, who operates the renowned Riverbank restaurant in Bratislava and serves traditional Slovak dishes. Additionally, he has also found inspiration in Sean Brock’s work with legumes.
In regards to innovation, Bajak is focused on the ‘art of detail’.
“This is probably more about the state of mind than anything else.
People often seek out the next big thing by going 100 percent, but I’ve learned to take the long road. I take my time and focus on the small, yet important details. I like to improve ten little things by 10 percent, over time. It’s a philosophy I not only apply this in the kitchen, but also in my personal life.”
Bajak believed there should be more of an emphasis on implementing a strong team dynamic and mental health awareness among hospitality professionals. While these aspects may not always be visible to customers, Bajak said they are crucial to the industry’s wellbeings. He added that TFE Hotels has a number of supportive programmes aimed at safety and wellbeing.
His current role at Belvedere has been the highlight of his career so far. He has felt extremely fortunate to be part of such a great team and share his passion for the industry
with likeminded people.
“I have a deep appreciation for classic traditional food executed with precision, a focus I continually strive for. Mastering basic recipes leaves no room for shortcuts, and this pursuit drives my passion for cooking.”
He said in the future, the industry will remain pretty unpredictable. Right now, Bajak hoped the tough environment would pick up for all.
His goal heading into the new year will be to continue collaborating with local producers and bring more to the table. Bajak has loved sharing his passion for local Tasmanian food suppliers with guests and showcase what it’s all about.
Bajak added that it was important for younger chefs to not let a single kitchen or restaurant define them.
“Regardless of your performance during your time there, remember that your journey is far broader than any one experience.” l
Image Credit: TFE Hotels
Inspired by Travelling
Johnny Peacham said that, from a young age, he has always eaten what was put in front of him.
Born in the UK, Peacham moved to Australia with his parents during his childhood. He developed a passion for creating dishes from a simple thought, and it wasn’t long before he was cooking for his entire family.
While his first attempt at cooking didn’t go as planned, think a beautiful rhubarb and blueberry tart without cooking or peeling the rhubarb, over time, he learnt the basics and completed his apprenticeship in Western Australia. Peacham always wanted to travel the world for my job, and for him, cheffing is one of the best ways to do that. He was lucky enough
to work all over the world before settling in the UK to work at The Grove Hotel Hertfordshire. During this time, Peacham had some great mentors and realised that he loved being part of a team culture that suited my lifestyle and drive.
He eventually returned to Australia to refine his skills and developed a passion for sustainable produce. In January 2022, he joined Storehouse Subiaco as Head Chef at Vibe Hotel Subiaco in Perth, with a mission to hero seasonal, regionally produced and sustainable ingredients.
His inspiration has come from travels and the traditional cuisines found in each of those travelled
Image Credit: TFE Hotels
countries especially Spain, Italy, England, France and Asia. He said he loves the Australian approach to food too.
“I think my biggest career highlight is working in some fantastic restaurants across the world alongside some big-name chefs. But right now, it’s my team I am most proud of. I feel extremely lucky to work in such a great place with such amazing people,” said Peacham.
“When it comes to my food, I believe local is best. I live by this philosophy every day in my cooking by partnering with growers in Western Australia’s Southwest and producers at Pezzano Enterprises who source the best, most responsibly and environmentally friendly produce.”
He added that he was also committed to ensuring future menus were inclusive to all diners by offering a quality range of delicious gluten-free, vegetarian and vegan dishes too.
“I also believe in driving a positive work culture in the kitchen. While this may not be considered innovative, it is very important, especially given how volatile and
high-pressure the industry is.”
The labour shortage and costs have been an ongoing issue for the industry according to Peacham, who said the intake for young people in the hospitality industry was scarce. He added that the costs to farmers and the costs to diners had risen exponentially.
Peacham said a major trend in the industry has been Veganism. He added that Gluten free and vegetarian options were also a big part of his menus, although it can make it a challenge sometimes.
In the future, Peacham would love to be a restaurant manager and learn about the other side of the pass. One of his other goals is to become a director of food and beverage. He said he had also dreamed about winning the Powerball, which would enable him to retire and visit some of his favourite restaurants during his winnings.
For young chefs, Peacham said it was important to work in a place where they can experience all aspects of cooking and service. He said it was vital to always ask questions, start small and build on that knowledge.
“I would encourage people to try all kinds of services, whether it’s catering for big events, fine dining for small venues, ala carte for 300 people or a candlelit dinner for two.”
He said it was important to not be disheartened if an idea doesn’t translate on the plate, in which case he advised to refresh, restart and do the basics, and the rest will follow. l
Image Credit: TFE Hotels
Embracing Local Produce
With over 30 years of industry experience, Saju Rajappan has worked in the kitchens of some of the world’s best hotels and luxury cruise liners. For the past 20 years, he has sharpened his culinary skills in Australia, where he is now Executive Chef at Hotel Kurrajong.
For 12 of those 20 years, Rajappan has worked in kitchens across Canberra, including the Hyatt Hotel, where he ran F&B operations for Parliament House of Australia, The Canberra War Memorial and National Gallery. In that role, he had the honour of cooking for many high-profile individuals, including politicians, and most notably, the late Queen Elizabeth II.
His passion for cooking sparked in the kitchen, watching his mother at an early age. From here, he pursued a career as a chef at a hotel school in India, where he began exploring different flavours and cuisines.
Canberra has remained a place very near to his heart. He has enjoyed getting involved in the community and local charities such as Oz Harvest, who support those in need while spreading the love of food to those who might not be as fortunate.
In 2016, Rajappan began running the kitchen at Hotel Kurrajong, where he continues to bring that passion for community and local fresh produce sourced from farmers and small businesses to the menu. With a love for good food and wine from the heart, he has aimed to create culinary
experiences at Hotel Kurrajong that brings people together.
His inspiration stems from a desire to craft dishes that not only taste amazing, but also tell a story and bring people together. While he couldn’t pinpoint one person as his inspiration, he has had the privilege of working with many talented chefs who have significantly influenced his approach and inspiration for cooking.
Recently, Rajappan has focussed on introducing seasonal menus. This approach has allowed him to showcase the freshest local ingredients and the ability to support nearby farmers and producers. By regularly changing the menu, Rajappan said he can keep things fresh and exciting for his guests.
He said he has always loved to uncover new talent within his kitchen team. Recently one of his chef’s created a South Korean twist on Gochujang Pork Belly that is now one of signature dishes at Chifley’s Bar and Grill and a hit with guests.
Ahead of the new year, Rajappan is prepared for the pressing challenges the industry is poised to face.
“I recognise the importance of adopting more eco-friendly practices such as reducing food waste, sourcing locally, and minimising
our carbon footprint. Hospitality’s shift to introduce more sustainable practices can be pioneered by chefs like myself, and ought to be prioritised,” said Rajappan.
A career highlight for Rajappan was the ‘Neighbourhood Series’ events at Hotel Kurrajong, where he collaborated closely with local farmers and producers to create seasonal menus that highlight the finest ingredients the region has to offer. Rajappan has been influenced by current and innovative cooking trends that have led to menu alternations.
“I’ve really embraced the trend around simple cooking techniques and share plates. I feel this brings people together over a shared love for simple yet flavoursome food.”
For the future, he predicted a shift towards people wanting to explore Southeast Asian cuisines, as well as home-style cooking where traditional dishes make an appearance in restaurants Australia-wide.
An ongoing goal of his was to share his cookery knowledge with a younger generation of upcoming chefs.
“I feel like it's only right to teach others what has been passed onto me.” l
Image Credit: TFE Hotels
Image Credit: TFE Hotels
Essential Industry Requirements
As businesses within the accommodation industry often operate large electrical systems, regular testing is crucial to avoid unforeseen faults such as corrosion, wear and tear, and overloading.
Test and Tagging can be considered the electrical equivalent for businesses as a WOF is on a vehicle. It's a point in time that proves all equipment is safe. The Workplace Safety Act has listed it as a requirement to ensure a PCBU has taken “all practicable steps” to guarantee the safety of all workers and visitors on the premises.
Mark Lawson from Kadec Test and Tag said hotel and motel guests expect their accommodation to be safe from harm. Unchecked electrical equipment can pose an electrical hazard, possibly even death in the more severe cases.
Lawson said the three main timeframes for accommodation providers to have their equipment tested were bi-annually in rooms, yearly in public and office areas,
and cleaning equipment and restaurant kitchens should be tested every six months.
He added that operators should remain vigilant, especially as guest rooms often have at least an iron and hair dryer, among other items, and that there can often be between six to 10 electrical items in each room.
“Irons and hair dryers, in particular, are given a hard life and regularly fail because they are often treated poorly by the client, plus the cleaners tidying up are often not trained in careful maintenance of these items. In these cases, I often find exposed inner-core wires. The electrical safety regulations state there must be two forms of insulation at all times. When the core is exposed, it is reduced to one form of insulation; sometimes even the bare wire is exposed,” said Lawson.
Apart from the safety perspective, Lawson said guests have become used to seeing the tags on equipment, particularly in Australia, where tagging requirements are inspected more rigorously than in New Zealand. Local companies have started to catch up with the regulations, and as a result, they feel more comfortable knowing the hotel is genuine and professional with its safety.
“It also helps with a provider's professional look if all the equipment is in good condition.”
He noted that there has been anecdotal evidence that insurance companies have used this regulation as an excuse not to pay out if there is an electrical event, such as an electrical shock or fire. In other words, by not ensuring all equipment is safe for use, insurance premiums may have been wasted.
Until recently, test and tagging was a manual task that allowed around 15 appliances to be checked per hour, making rates relatively high per item. Over the past few years, innovation has made it possible for 25 items to be tested per item, enabling test and tag businesses to reduce their prices considerably. It has also reduced the inconvenience to the premises to almost half the time to complete. Modern testing equipment also records the actual electrical readings taken from every appliance to prove it was tested properly. Lawson said a good tagging service provider will even maintain and store all the history and records should operators ever need them. He added that this has put an end to unprofessional handwritten tags. l
Change in the air for OneMusic Customers
OneMusic are excited to announce the launch of a new online portal making it easier for new businesses to set up their own Music Licence. With monthly billing, preset packages or custom options now available at your fingertips, there are no more pesky pdfs to fill, so getting your business covered is now simpler than ever. Visit onemusicnz.com/get-licence to find out more today!
Who are OneMusic?
Established by APRA AMCOS and Recorded Music NZ, OneMusic is the licensing initiative that provides businesses with the legal permission they need to play music in public and ensures that music creators are paid for the use of their work.
Updates for Existing Customers
OneMusic is upgrading to the Microsoft Dynamics 365 platform, bringing significant improvements to our billing process. Starting in 2025, existing customers will receive correspondence one month before their billing cycle with details on the following updates:
• Flexible Payment Options: Choose to pay monthly or annually via direct debit, with a 5% discount for annual payments.
• Updated Account Details: Look out for new invoices, new customer account numbers, a new OneMusic bank suffix number, and a new email address that invoices will be delivered from.
• New Billing Cycle: Invoices will now be sent on either a direct debit frequency or on the anniversary date, with payment terms now extended to 30 days.
• Revised Terms of Use: Changes include updates to Music Dubbing terminology and the phasing out of Music Reviews.
Stay tuned and keep an eye out for our Important OneMusic Update email that will be hitting existing customer inboxes a few weeks before each billing anniversary throughout 2025.
New to OneMusic?
Learn all about which Music Licence is right for your business today. onemusicnz.com
MEET THE MANAGER
50 Bistro at The George
Hospitality had always been a part of Job Jovo’s life since his childhood in Zimbabwe. Growing up in an extended family, Jovo constantly had refugees at home and found himself making sacrifices and extending his hands to take care of others.
His career in hospitality began in 2010 as a restaurant runner, but his tireless study of wines from around the world led him to become a sommelier in 2015. This fueled him to become a restaurant manager.
Since then, Jovo has worked in luxury hotels in South Africa, such as The Oyster Box and V&A Hotel Waterfront Cape Town, and has a Court of Master Sommeliers Certificate.
“Hospitality is about giving people an experience, and my inspiration comes from the touching stories behind every bottle of wine,” said Jovo.
“More often, I find motivation in stories behind the wine farmers’ ideas and the patience that comes with waiting for a vineyard to evolve season after season to produce exceptional wines that bring people from all corners of the globe and talk about one subject and how it relates to their cultures.”
Becoming the general manager of 9th Avenue Restaurant Waterside in Durban was exceptionally motivating for Jovo. This opportunity allowed him to inspire many of the young talent surrounding him and nurture a good bistro restaurant into a renowned food and wine destination. The Best Sommelier of Zimbabwe 2021 award was another accolade in his career. Recently, Jovo has begun to
reinvent himself by understanding the food and wine culture of New Zealand and discovered an exceptional Matawhero Single Vineyard Chardonnay from Gisborne.
The bottle label featured the original Matawhero Schoolhouse, brought by the Presbyterian Church in 1872. It was the only structure left standing after the Matawhero tragedy, and Jovo said this was an interesting way to narrate such a powerful story.
Jovo strives to be part of a brand that inspires people to consider hospitality a career. He advised those beginning their hospitality journey to be patient, find what makes their heart race within hospitality, and make it their lifestyle.
“Most importantly, one needs to tolerate and love people. Every day of our lives in hospitality, we meet new people with different expectations of us as ambassadors of this wonderful industry.”
He added that staying truthful and setting motivational short-term goals was important since long-term plans could only be fulfilled with regular weekly objectives.
“Never be pretentious; learn from your peers and leaders as much as possible. One needs to be openminded and embrace the beauty of any change in life. Change comes with challenges, but what matters is how you find a solution for every challenge that comes your way.” l
50 Bistro at The George
Job Jovo
SUPPLIER GUIDE
CONTACT
Jill Jarvis, National Hospitality Manager
M: 0274 594 598
E: jill@belgotex.co.nz
Your trusted partner for the perfect floor.
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.
belgotex.co.nz
AVAILABLE NATIONWIDE WITH SHOWROOMS IN CHRISTCHURCH, WELLINGTON + AUCKLAND
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
APPAREL
• 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
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
Contact: James Kennedy-Grant T: +64 9 579 6268
E: info@healthpak.co.nz www.healthpak.co.nz
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
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.
