Hotel Magazine | April/May 2018

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April/MAY 2018 • Vol. 4 No. 3

SMART FINANCE

HANGING UP THE PHONE?

Sarah Mitchell, Editorial Director, sarah@reviewmags.com

Will a hotel room of the future include a phone? For several years, the landline telephone has been phasing out of residential properties in place of smartphones, but many hoteliers are still tossing up whether new methods of communication between staff and guests are bigger and better. With Amazon’s Echo, Google’s Home and Apple’s Siri now available in hotels, the guestroom of the future with no telephone is becoming a reality. The challenge with advanced technology like this is that these devices are listening all the time and that is something that no guest wants during their stay. Security risks for these devices in residential scenarios are minimal but these tech giants will need to convince hoteliers and their guests otherwise so that conversations and voice commands are not passed on to the next guest. The landline has also played a huge role in internal communication with guests requesting wake-up calls, ordering room service, and queries. And while emerging and futuristic technologies can be wonderful additions to the guest experience, not all guests engage with them.

Baby-boomers for example are more likely

to pick up the phone to speak with hotel staff, but millennials prefer a more digital approach.

Most adults do have a smartphone as their primary phone and spend most of their day with them. However, few hotels have the ability for guests to directly text the concierge or front desk. About 25 percent of guests are disengaged when staying at a hotel, while it is the fourth most important factor in how a repeat stay is determined. A new Text-TheDesk program offers a different kind of hotel experience designed to get customers requested information, local recommendations, and better staff responsiveness with no specific app download, membership or website access needed. The program in the US has set out to design a better guest experience that would bring the hotel features people care about right to their personal phone, in their affiliated hotels.

On average, a hotel guest will check-in with three mobile devices, so the landline has moved down the list of preferred communication devices. Although the guest phone may have buttons dedicated to room service and housekeeping, most calls are forwarded to the front desk or put on hold, which defeats the purpose of making the call so many guests are hanging up the traditional guest phone and prefer to have a smarter, more digital form of communication.

No matter whether the guest room phone will be replaced or not, there is no doubt that the number one question from guests will remain – “What time is check-out?”

@burjalarab

@hotelsandresorts

the numbers The Crazy Bear in Beaconsfield, UK, has a range of interesting features, but none more impressive that foliage painted in 24-carat gold leaf.

The V8 Hotel is Stuttgart is a carlovers dream, featuring vintage automobiles, racing memorabilia and a drive-in cinema.

Move over ice – the Palacio de Sal in Bolivia is a 16room luxury lodge constructed entirely from salt.

The Jumbo Stay at Stockholm’s Arlanda Airport lets guest stay in the cockpit of a plane dating back to 1976.

@qt_hotels

Guests at Hippo Point in Kenya won’t ever go lonely, with 350 species of bird and 1,200 resident animals roaming the grounds. @whotels

www.hotelmagazine.co.nz CHAIRMAN: Peter Mitchell PUBLISHER: Tania Walters, tania@reviewmags.com GENERAL MANAGER: Kieran Mitchell, kieran@reviewmags.com EDITORIAL DIRECTOR: Sarah Mitchell, sarah@reviewmags.com EDITORIAL TEAM: Caitlan Mitchell, caitlan@reviewmags.com Mark Fullerton, mark@reviewmags.com Georgina Mckimm, georgina@reviewmags.com

ADVERTISING: Ankita Singh, ankita@reviewmags.com Caroline Boe, caroline@reviewmags.com Felicity-Anne Flack, felicity@reviewmags.com SENIOR DESIGNER: Raymund Sarmiento, raymund@reviewmags.com GRAPHIC DESIGNER: Ciaran Carroll, kez@reviewmags.com

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Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 HOTEL is published monthly under license. Please direct all enquiries and correspondence to HOTEL. The opinions and material published in this edition of HOTEL are not necessarily those of the publishers unless specifically stated. All material appearing in HOTEL is copyright and may only be reproduced with the consent of the publisher. Copyright 2017.

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April/MAY 2018

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INTERNATIONAL HOTEL SURVEY RESULTS

A new international annual survey on travel accommodation choices has attracted both predictable and not-so-predictable results from the Kiwi, foreign leisure and business traveller markets.

Hundreds based across the globe from San Mateo to Manhattan divulged what they love – and hate – about a hotel stay plus the increasing importance of sustainable practices.

Despite a boom in the shared economy offering exponentially more accommodation choices, this has not impacted the survey results as much as first assumed.

Hotels are still the tried and true favourite, always being the first choice in both leisure and business travel reservations.

Business travellers revealed that 68 percent of them always book hotel rooms, while 80 percent said that they had never used an Airbnb. Over half of the survey respondents said that they would stay for the same length of time in 2018 as they did in 2017 and 30 percent signalled that they’d spend more on hotel rooms this year. The two main reasons given in favour of hotel rooms was that they were the best fit with

short stays and best for meeting the needs of solo traveller’s.

Apartments were favoured for extended stays, access to cooking facilities and the extra space.

Hotel villas or residences were the best match for those wanting a “home away from home” type getaway. Peer-to-peer platforms like Airbnb were preferred by an overwhelming 64 percent of guests because they offered a cheaper price and a more local experience.

Overall, service was the main reason why hotels were number one. Other reasons ranged from “enjoying the luxury of not having to make beds” through to “the extra touches like handwritten notes and complimentary gifts.”

What frequently made the “worst” list for travellers included; noisy neighbours, uncomfortable beds, no kitchen, extreme air conditioning (either too cold or too hot) and inaccurate portrayals of rooms on booking websites.

The poll also explored views about hotels’ sustainable practices with 65 percent adding that it was “very important”. The top initiatives travellers rated in order of preference were recycling

APPLY FOR RELIEF FUND

Golden Bay tourism businesses are being encouraged to apply to the Government’s new relief fund for those adversely affected by the damage to Takaka Hill Road caused

by Cyclone Gita. The area’s tourism businesses have been hit hard by the closure of the road during their peak visitor season. Tourism represents about 20 percent of Golden Bay’s economy and is a major employer in the region.

It has been estimated that some businesses face losing up to half of their annual revenue due to access to Golden Bay being severely restricted since 20 February. Tourism Industry Aotearoa has been working with its members in the region to support them since Cyclone Gita.

“We have been working closely with the Nelson Regional Development Agency

and paperless communications, followed by not laundering towels daily. Other ideas suggested to improve sustainability included; installing solar powered hot water, rooftop gardens with beehives, partitioned rubbish bins and avoiding the use of plastic straws.

The Rees Hotel is already

to understand the scale of the impact and, while we appreciate the Government’s $100,000 contribution to the relief fund, we are concerned that losses sustained by local businesses will be far higher,” said TIA chief executive Chris Roberts.

“Our conversations with TIA members suggest that their losses run well over this amount. Most have had to make staff redundant and are worried about how they will get through the usually quiet winter months.

“All those businesses in Golden Bay affected by the aftermath of Cyclone Gita should apply to the relief fund as soon as it opens. That will give the Government a better idea of the scale of the business losses and may prompt an increase in the amount available.” l

delivering on the sustainability front: having launched its apiary operation on-site last year, built a local wine and food supply channel, gained recognition from the industry for its rubbish recycling practices and for operating one of the few electric car charging stations at New Zealand’s most popular tourist resort. l

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

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

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

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

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SOUTH ISLAND TAKES THE LEAD

EXHIBITORS CONFIRMED FOR CLEANNZ New Zealand’s only dedicated cleaning and hygiene trade show is back and bigger than ever in 2018, with more exhibitors confirmed for this year’s CleanNZ. Showcasing the future of cleaning, CleanNZ will be held at the ASB Showgrounds in Auckland on Wednesday 9 May and Thursday 10 May. On display will be a wide range of cleaning technologies, equipment and innovations from the latest autonomous cleaning machines through to virtual reality (VR) and eco-friendly cleaning chemical solutions.

“Kärcher is looking forward to exhibiting again at the 2018 CleanNZ expo,” said Kärcher NZ managing director Mike Roberts. “The CleanNZ expo provides Kärcher with an excellent opportunity to communicate and interact with delegates from a wide variety of cleaning sectors, enabling us to showcase our new technologies and innovations from Kärcher Germany.

“With the expo being a bi-annual event, we encourage everyone from within the cleaning industry to attend and take full advantage of what the expo has to offer.”

CleanNZ welcomes a number of new exhibitors to the show this year, including RapidClean, Clorox, Makita, Rubbermaid Commercial Products, BE Pressure, Megall Industries, R&J Batteries and Metrotest.

“RapidClean is excited about the expo as it’ll give us the opportunity to showcase our members, suppliers and to validate who and what RapidClean is,” said RapidClean national account manager Rob Musilli.

R&J Batteries’ industrial sales manager Mark Ray has also expressed his enthusiasm for the show. “R&J is looking forward to exhibiting at the CleanNZ Expo to promote our new Auckland warehouse and distribution centre which officially opened in March,” he said. “We’re also looking forward to meeting key decision makers in the floor sweeper and scrubber markets across New Zealand.”

Clean NZ also welcomes a number of returning exhibitors to this year’s CleanNZ Expo, including Kärcher, Careerforce, Whiteley Corporation, Tork Professional Hygiene, Glomesh NZ and NZ Cleaning Supplies. CleanNZ is free to attend.

To register, visit www.cleannzexpo.co.nz. l

RAMADA RESORT ONE OF THE BEST Reviewers have rated Ramada Resort Reia Taipa Beach one of the 10 best hotels in New Zealand for the second consecutive year in TripAdvisor’s 2018 Travellers’ Choice Awards.

The 32-room property was rebranded to Ramada Resort Reia Taipa in 2016 and has maintained a four-and-a-half-star rating on

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TripAdvisor since, with an incredible 66 percent of reviewers giving their experience at the resort a five-star rating.This year, it came in 10th on the advisory service’s annual list of the 25 best New Zealand hotels.

Recent reviews on the TripAdvisor website highlight the quality of service at the boutique

Guest nights continued to increase in December 2017, up 4 percent from December 2016, According to Statistics NZ. This rise followed similar increases in October and November 2017. December’s growth was led by more international guest nights in the South Island and helped by a record month for international visitor arrivals. While both domestic and international guest nights increased in both islands, the South Island’s increase in international guest nights stood out – up 8.3 percent from December 2016.

South Island growth was driven by more international guest nights being spent in Canterbury, Otago, and Southland regions than in December 2016. Canterbury guest nights had been dampened in December 2016 following the Kaikura earthquakes in November.

“In the South Island, international guest nights exceeded domestic guest nights in December, which has been common in recent years,” accommodation statistics manager Melissa McKenzie said. “In contrast, in the North Island New Zealanders using commercial accommodation dominate guest nights all year round.”

In the year ended December 2017, over 39 million guest nights were spent in short-term commercial accommodation, 2.5 percent more than in the December 2016 year. The accommodation survey collects data for guests staying in shortterm commercial accommodation such as hotels, motels, backpackers, and holiday parks. Hosted and private accommodation, such as bed and breakfasts and holiday homes, are excluded. l resort, the absolute beachfront location on Taipa Bay and the standard of food and drink at the onsite restaurant and cafe.

“To feature once again on TripAdvisor’s prestigious Travellers’ Choice list is one of the highest accolades we can achieve, particularly because the list is based entirely upon the opinions of our valued guests,” said resort manager Jackie Thompson. “We are thankful for the glowing reviews we have received and look forward to creating personalised and memorable experiences for returning visitors and new guests this year.”Positioned on the shores of Taipa Bay, Ramada Resort Reia Taipa offers a restaurant, café, bar, swimming pool, tennis courts and conference and events facilities capable of accommodating up to 150 guests. l

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KIWI BEHIND RESORT IN ITALY

Swiss-Belhotel International, the award-winning global hospitality chain owned and operated by New Zealander Gavin Faull, has announced the signing of its first ever hotel in Italy. Set to welcome its first guests within 24 months, Swiss-Belresort Evergreen Garden Village will be an exclusive adultsonly resort located in Vedelago, the northwest Italian region of Lombardy. This puts guests in a perfect position, just one-hour drive from Verona, and only 50 minutes from the world-famous water-based wonders of Venice.

Swiss-Belresort Evergreen Garden Village will feature 156 spacious rooms and suites, plus a complete range of facilities including two restaurants, two bars, outdoor and indoor swimming pools, a gym, tennis court and wellness centre. The property will become Swiss-Belhotel International’s first property not

AIRBNB EXPANDS Airbnb is setting its sights on the big hotel chains. The company has announced that it will expand beyond shared accommodations into a legitimate travel company.

As part of the expansion, the company will offer access to luxury hotels and properties as well as provide a loyalty programme for guests.The expansion includes four new search categories to help guests look through the 4.5 million

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only in Italy but also in Western Europe, reflecting the hotel group’s continued global expansion strategy.

From this expansive, upscale resort, guests will be able to discover some of northern Italy’s most exquisite heritage, including artistic fairs, operas, botanical gardens and ancient architecture, including the enchanting Villa Emo, which dates from the 16th Century and has been inscribed on the UNESCO World Heritage list.

“We are delighted to be making our debut in Italy, one of the world’s most treasured tourist destinations,” said Gavin M. Faull, chairman and president of Swiss-Belhotel International. “Swiss-Belresort Evergreen Garden Village is a truly beautiful property; nestled among the ancient landscapes of Veneto, it is an idyllic sanctuary where guests can unwind in style and enjoy the extensive facilities.” l

properties listed on the site.

Vacation home, unique space, B&B and boutique will all be added to the site to assist guests in finding the ideal place to stay.

A superguest loyalty programme will launch as part of the expansion. The programme will reward regular and high rated customers with benefits such as; lounge access, airport pickups, flight upgrades, and discounts.

Airbnb Plus and Beyond by Airbnb will also be added in an attempt to attract highend luxury customers.

Airbnb Plus homes will be personally inspected for design, cleanliness and comfort, and will come complete with a dedicated support team. Beyond by Airbnb will offer high-end properties that will include optional concierge services.

In 2016 the company started offering experiences, allowing companies to provide excursions, workshops and experiences. l

BRISBANE’S HOTTEST HOTEL Brisbane’s hottest new hotel, FV

by Peppers has officially opened its doors with Mantra Group’s Chief Operating Officer Tomas Johnsson and the Minister for Innovation and Tourism Industry Development and Minister for the Commonwealth Games, the Honourable Kate Jones cutting the ribbon to celebrate the landmark hotel opening.

With two out of the three 30-storey towers now complete, the $600-million high end development in Fortitude Valley’s Alfred Street will comprise of 986 spacious one and two-bedroom apartments, a mixture of hotel rooms and long-term letting.

Luxe amenities at FV by Peppers include a heated u-shaped skyline pool with spectacular views and inpool seating overlooking Brisbane’s CBD, a moonlight cinema, yoga retreat, fully-equipped gym, and three beautiful VIP private spa lounges available to hire which include your own exclusive spa, bar and dining area overlooking Brisbane’s CBD and Story Bridge.

For all-day in-room dining options, Six by FV is the property’s onsite restaurant located on level six, which will also open for hotel guests and residents for breakfast and dinner and feature a range of delicious meal options, reflecting the New York influence. l

LEADING TECH DESIGN Complementary phones are becoming more and more common in the hotel industry. Guests expect to have the option of having access to a smartphone which they can use while staying at the resort. Urban Armour Gear cases offer unprecedented protection for your smartphone devices. Just as Samsung revealed its reimagined smartphone, leading designers of lightweight device cases, UAG, announced a four-case series to protect and complement Samsung’s new Galaxy S9 and S9+.

Designed for the modern adventurer, UAG’s MIL-SPEC drop tested cases protect Samsung’s new innovative smartphone from drops and shocks.

Whether you’re climbing Mt. Everest, working at a construction site, or running to catch the subway, UAG’s cases will protect your phone from any unplanned falls. The Monarch, Plasma, Plyo, and Pathfinder Series have been engineered to provide maximum protection to the Galaxy S9 and S9+ advanced Infinity Display and sensory technology.

From minor bumps to major falls, UAG’s armour shell and soft impactresistant core protect the devices’ infinity display, dual-pixel camera, and fingerprint sensor from any scratches and cracks — without unnecessary bulk. l

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STRONG, DURABLE, SUSTAINABLE

SHEETS UPCYCLED Westin Hotels & Resorts has announced the launch of Project Rise: ThreadForward, an unprecedented sustainability program that collects, processes and reweaves hotel bed linens transforming them into thousands of pairs of children’s pyjamas.

The first of its kind pyjamas will be distributed to children in need, whose circumstances can contribute to shortened and more fragmented sleep. Beginning this month, Westin will give the gift of better sleep beyond the brand’s hotels, in cities around the world, and will encourage guests to support by purchasing a pair of

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pyjamas on westinstore.com to benefit the programme.

“As people integrate wellness into their lifestyle more holistically on the road and at home, giving back has increasingly become more important to their overall sense of well-being,” said Brian Povinelli, SVP and global brand leader, Westin Hotels & Resorts.

“Wellness is in the Westin brand’s DNA, and Project Rise: Thread Forward is evidence that we can empower the well-being of our guests and associates as well as make a difference in the communities around us – hopefully inspiring change in the industry as a whole.” l

Kitchen King Limited, manufacturer of Hideaway Bins has announced the introduction of Hideaway Compostable Bin Liners. After 12 months of development and testing, these liners have been engineered to be strong, durable and a sustainable alternative to traditional plastic bin liners and plastic shopping bags.

The Hideaway Compostable Drawstring Bin Liners are made from a natural starchbased polymer derived from corn and are plastic free.

Hideaway Compostable Bin Liners will break down in a compost environment in approximately 90 days without leaving any harmful residues in the process.

Hideaway Compostable Bin Liners are suitable for disposing

of waste in landfill, home and industrial composting. The printing on the bags is done with water based eco-friendly ink.

Certified to strict Australian and European standards, the liners will break down in a compost environment similar to other organic waste. In moist conditions the liners degrade to carbon dioxide and water without leaving any harmful residues in the process.

The liners are square in shape, designed to perfectly fit 15L and 20L Hideaway buckets, and are supplied in rolls of 20.

For more information about Hideaway Compostable Bin Liners or the commercial range of Hideaway for hotels, please contact Hideaway Bins on 09 4267456 or email info@hideawaybins.co.nz.

You can also visit the website www.hideawaybins.co.nz/liners for more information. l

RECYCLING IN THE WORKPLACE There is no doubt we live in times of heightened awareness when it comes to the waste we generate. Systems may not yet be in place that eradicates single use packaging materials, nor legislation to impose tariffs on those who generate waste that cannot be re-cycled. So how exactly can we begin a journey of sustainability and recycling of materials in the work place?

Mil-tek has developed ‘Lean Compaction’.

The ‘Lean’ methodology systematically follows simple processes and work flows to record how waste materials are identified, collected and removed.

Mil-tek value by continually improving: • waste collection methods and containment at the point of generation • segregation of key ‘recyclables’ allowing this

waste to be re-purposed or re-used.

Many customers don’t know how to begin this journey.

Mil-tek works across industries to implement an integrated hierarchy of tasks that leads to improved waste management planning and control. To make a start, you need to measure current work practices, waste volumes coming into the business (input waste) and the different materials generated and collected inside your organisation i.e. output waste.

Customers discover all sorts of metrics once they measure and record the ‘as is’ state of their waste outputs. Mil-tek can mentor key stakeholders on how to work ‘smarter, not harder’ on waste they are responsible for discarding every day. Inaction is no excuse! Mil-tek helps companies set sustainability targets they think they can meet.

If you don’t know what, or how much waste you generate, measure it, then give Mil-tek a call – 0508 645835. l

A GREEN NICHE Ecobags was started in 2007 by Jas and Simren, a husband and wife team looking to make a difference.

They’d grown tired of the waste created by plastic bags and business marketing collateral, and decided that there needed to be a better way. They were determined to fill the gap for reusable, sustainable bags in the business branding market, and help businesses promote themselves in a greener, more eco-friendly way.

More than ever consumers and businesses want sustainable eco-friendly products, they know traditional plastics are having a negative impact and are looking for reliable alternatives. Ecobags 100 percent compostable bin liners are a great replacement for traditional full plastic liners that can take up to 1000 years to break down. These truly biodegradable liners can start breaking down immediately when exposed to heat and moisture and are fully certified for commercial composting.

Ecobags degradable bags are made from polyethylene. They are

still a petroleum-based plastic bag but contain a degradable additive known as TDPA (totally degradable plastic additives). This helps the bags break down into smaller particles when exposed to sunlight, heat and oxygen.

Ecobags offers clean, sustainable alternatives to the norm, and can help a hotel reduce its carbon footprint. Ecobags offers room bin liners, trolley bin liners, kitchen waste liners and custom-made reusable bags such as newspaper and laundry bags.

For more information call (09) 279 9919 or emailbags@ecobags.co.nz. l

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April/MAY 2018

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who’s who inlandscape,architecture&design

ANDREA HOPPING – FOLEY GROUP LANDSCAPE DESIGN As a passionate Landscape Architect, Andrea Hopping is a fully qualified member of the Landscape Architectural Institute and main business driver for Foley Group Landscape Design. Andrea has over 15 years extensive experienced in the delivery of a broad array of projects across landscapes throughout New Zealand. Foley Group Landscape Design creates practical, sustainable and inspiring outdoor spaces that enhance the built environment. Her passion is to maximise the potential of a property by creating and enriching landscapes so that the time working in the garden is replaced with living and enjoying your surroundings. l

Email: andrea@foleygroup.co.nz Phone: 03 377 5666 ext. 729

JESSICA STAPLES – GOOM LANDSCAPES Email: jessica@goom.nz Phone: (03) 351 6100

Goom Landscapes have over 30 years of well-proven experience in delivering premium landscapes. We understand in the hospitality business it is easy to get lost in detail around the architectural and interior design. However, at Goom Landscapes we feel that the overall setting, the welcoming entrance are extremely important in setting up your first impression and point of difference for customers. As your first port of call, Jessica Staples is very experienced in commercial design having cut her teeth in Central Otago on premium hospitality projects including Blanket Bay Lodge and Millbrook Resort. She followed this up with major largescale residential, commercial and public realm developments throughout Asia and the Middle East. She can assist with the resource consent process through to implementation. At Goom Landscapes we like to provide the full scope of services for our client’s peace of mind. l

LUKE ROBERTSON – ARTWORKS LANDSCAPE LTD Luke Robertson is the landscape designer for Artworks Landscape Ltd –Christchurch. The company has been working on high-end projects for 30 years now. With over ten years’ experience, Luke, who is also a qualified horticulturist, knows what good design is all about.

Simplicity, functionality and personality in any outdoor area are paramount in complementing a residential or commercial space. Luke’s extensive knowledge of plants and their behaviours is vastly beneficial to the end result.

From Design to construction, to specialised maintenance, Artworks Landscape Ltd can service the entire process for any client. Luke works closely with their highly skilled project managers to ensure the best solutions are reached for you. Phone Luke for a consultation. l

PETER FRY – PETER FRY LANDSCAPES Email: peter@peterfrylandscapes.co.nz Phone: 0800 555 685 Mobile: 027 439 4574

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Peter has been landscaping for over 25 years in the Auckland and Bay of Plenty regions. He has owned and operated his own business since 1990. Peter’s creativity excels from his experience of having grown up with his father being a landscaper and his mother a florist. Peter especially enjoys connecting people with their environment and excels in bringing to life the ideas that his clients have, creating from their initial concept through to the finished landscape - a result that will ultimately work in harmony. Peter values his belief in creative and practical solutions. He is actively involved in each aspect of the business and is a highly skilled and experienced project manager, designer, horticulturalist and landscaper. With his professional team, Peter Fry Landscapes can deliver on all your landscape design and construction requirements, whether large or small. l

Email: design@artworkslandscape.co.nz Phone: 03 3870673 Mobile: 021 409942

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PRACTICAL AND CREATIVE SOLUTIONS With Peter Fry Landscape’s skilled design and construction team, they are able to accommodate commercial projects both large and small.

The team endeavours to understand the needs and value of any commercial property or project and will consult with clients to achieve the best results. Peter Fry Landscapes takes care of conceptual design, resource consent, new projects, commercial revamps, commercial maintenance as well as plant

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landscape is the clean and fresh presence of in-situ concrete that incorporates white cement and limestone. The balance between practical space and tropical paradise has been wonderfully received by the client.

Another project was the New Zealand Mini Golf Course in Rotorua. This commercial enterprise has been well reviewed in Rotorua for its landscape, intimacy and wildlife integration of rabbits and doves. The initial brief was the inclusion of multiple water features and large rock boulders which create the space and environment of discovery.

For more information call 0800 555 685 or email peter@ peterfrylandscapes.co.nz. l

– and maintain to a high standard.

From Cape Kidnappers to Queenstown, no two hotels are the same. Natural Habitats specialises in designing gardens that are customised to thrive in the hotel’s natural environment.

The Kawarau Falls Hilton Queenstown Resort & Spa has expansive lake side and mountain views – and extreme ranges of temperature from summer to winter. Natural Habitats’ extensive hard and soft landscaping, as well as indepth knowledge of regional flora, created a plant palette that accentuated the natural experience

and didn’t interfere with the beautiful vistas for guests.

This landscape also included a green roof solution that increased the leaseable area for the developer as well as improving the guest experience demonstrating that professional landscaping can have immediate financial returns.

Whether it’s designing, building or maintaining hotel gardens to a high resort standard, Natural Habitats has extensive experience on properties right around New Zealand and the South Pacific. To find out more, visit www.naturalhabitats.co.nz. l

supply and layout The Concept Plan is a critical factor in achieving the best possible result for a landscape. A client’s plan is typically developed following the free design. Peter Fry Landscapes considers a designed landscape as an asset that adds value to a property for enjoyment as well as capital gain.

No two plans are the same as every property and their owners are unique.

The Concept Plan enables clients to further visualise their

ACCENTUATING THE GUEST EXPERIENCE As New Zealand’s leading landscape company, Natural Habitats, has been commissioned to design, build as well as maintain landscapes and green walls for hotels and resorts right around New Zealand and the South Pacific.

During its 35 years in practice, Natural Habitats has worked alongside leading architects to create the gardens surrounding the Cape Kidnappers Resort, the Kawerau Falls Hilton Resort in Queenstown, and the luxurious Sheraton Resort and Spa in Denarau, Fiji. All guests appreciate an elegant garden experience in their hotel grounds

landscape, explore options, develop their thoughts and have it all in a format where changes can be made. Recommendations will also be made with planting suggestions, construction materials, lighting and irrigation.

A recent project in Mairangi Bay, Auckland, was given the brief of ‘bringing Fiji’ to the property. The interest and challenge was the movement and placement of 40 tonnes of boulders. In the middle of winter and limited space, this was not for the faint-hearted. The boulders were incorporated as a dual effect in being used for creative retaining as well as adding strength and contrast in the garden. The major success of this

as well as the creation of lush internal green spaces such as living walls.

One of Natural Habitats’ spectacular green walls features in the lobby of the Auckland Airport Novotel hotel. This soaring two storey living wall has a psychologically soothing effect upon guests as they arrive from a long flight, or are about to depart on one. It also acts to cool down the internal lobby space and naturally purify the air.

The green wall’s lightweight support frame and an automated irrigation and feeding system means it was easy to transform a grey wall into a living, green one

The winter months are rapidly approaching, but there’s no reason why your guests should feel as dull as the clouds outside. A Resene few splashes of colour in the lobby or as Hashtag feature pieces in guest rooms can brighten up the surrounds and pass on good vibes to guests. Tropical style is fresh and fun, and the warmth and cheeriness of bright colours can do wonders for a space. Tropical décor can function in both formal and informal settings, and anything in between.

One of the hallmarks of tropical décor is bright, bold colours. Items in yellow, green and blue will stand out and work as a feature piece within the space. Sometimes less is more, and only a small bit of bright colour will help lift the mood of the room. Don’t get carried away – use small dashes of intensity to give a tropical flavour. The Mafalda Chair, designed by Patricia Urquiola for Moroso and available from Matisse, is a good example of a feature piece – the bright yellow, similar to Resene Headlights, eases in to the wooden legs, which Stripey Canvas Bean Bag, KIP&CO also brings a natural feel to the room. A capsule light from Ico Traders has a similar effect, albeit in Resene Good As Gold.

An alternative is to use cushions to make couches stand out with items like the Kip & Co Apricot Velvet Tassel Cushion Cover.

The peachy pastel interior is framed with a bold trim in Resene Malarkey, allowing it to stand out from its surroundings.

Kombu Beanbag, Don’t be afraid of patterns. Pillows, KIP&CO prints and wallpaper can all work together to capture a tropical feel, and can do so without looking like an ugly Hawaiian

Capsule Light, Ico Traders

Bungalow Armchair, Matisse

Coromandel Chair, Ico Traders

Biknit Small Armchair, Matisse

Resene Rumour Has It

Resene Suzie Q

Kombu Euro, KIP&CO

Resene Ruck N Maul

Kombu Tassel Cushion Cover, KIP&CO

Resene Campground

Resene Malarkey

shirt. When used sparingly and as accent pieces, bold patterns can bring personality to a room and serve as a conversation starter. The Biknit Small Chair, designed by Patricia Urquiola for Moroso, also available from Matisse, is one such item. With a seat of green reminiscent of Resene Hashtag and a mottled backrest of woven fabric, the Biknit Chair juxtaposes dark wood with light green and a subtle but effective pattern.

Sticking with bold colours isn’t the only option for a tropical design palatte. Muted greens and earthy colours conjure images of the undergrowth and can make a space feel cosy and welcoming. The Kip & Co Green Velvet Beanbag, in a colour like Resene Campground or Green Velvet Cushion in the slightly darker Resene Ruck N Maul can act as a counterpoint to the bright tropical colours of the feature pieces while retaining a natural feel. Darker, more earthy tones similar to the Resene Trouble present in the Ligne Roset Rouche Sofa from DOMO, invoke feelings of rich vegetation. While rusty tones like Resene Rumour Has It bring natural wood colours into play for a slightly more muted tropical aesthetic, and the gentle shapes of the Coromandel Chair from Ico Trading will put guests at ease.

Of course, the best way to invoke tropical vegetation is to simply have vegetation on hand. Plant & Pot have a lovely range of indoor plants which will relax guests, bring fresh air and bring a space to life.

The Golden Pothos combines the yellow brightness of Resene Wild Thing with a range of greens spanning Resene Limerick right down to the darker Resene Kaitoke Green. l

Mafalda Chair, Matisse

Bohemian Armchair, Matisse

Resene Grass Hopper

Resene Trouble Resene Headlights

Resene Flintstone

Ligne Roset Ruche Sofa, DOMO

Resene Good As Gold Golden Pothos, Plant & Pot

Resene Limerick Bold Sofa, Matisse

Colours available from Resene ColorShops

Resene Native

www.resene.co.nz 0800 737 363 April/MAY 2018

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ANDREW HOPPING – MONTREUX FURNITURE Andrew’s dedication to making high-quality New Zealand-made furniture and a firm focus on environmental sustainability has meant, what was once a residential based product range, has expanded to be able to deliver on commercial projects. The boutique nature of their manufacturing operation in Christchurch allows nationwide supply of quality, practical, timeless bespoke designed pieces. Hotels to backpackers, luxury lodges to retirement homes, restaurants and bars to educational facilities – all demand a product tailored to their requirements, a product that represents value and product that has a New Zealand company standing behind each and every item they produce. l

Email: andrew@montreux.co.nz Phone: 03 366 1109 Mobile: 021 385 223

AUDREY DE FILIPPIS – JASMAX Email:audrey.defilippis@jasmax.com Phone: 021 778 875

Audrey has partnered directly with hotel groups across the US, Europe and NZ, including Hilton Worldwide, Intercontinental Hotel Group (IHG), Cordis and Grand Millennium as a consultant and strategist. Drawing on her MBA and over 10 years’ experience working in roles across architecture, interior design and brand prototype design, she seeks ways to add value and opportunity beyond just the built environment. Jasmax works with its clients to design robust solutions that represent the brand, inspire guests and create ‘experience loyalty’. Audrey creates cohesive design solutions for her clients that enhance the user experience, driven by market factors, brand narrative and user group requirements, as part of a collaborative process. l

CLAIRE FOLEY-DWAN – FOLEY GROUP INTERIOR DESIGN Interior design is a multi-faceted profession in which creative solutions are applied within a structure to achieve an inviting interior environment. FGID design solutions are functional, enhance the quality of life and culture of the occupants and are aesthetically attractive. FGID is an innovative, forward-thinking company that evolves with modern times. We aim for thoughtful, forwardthinking design that respects each space and celebrates its architectural nature. FGID aims to be a long-term partner to our clients, who can offer on-going support on a range of projects. We believe in partnering with our clients and working alongside the project team to implement a successful interior with amazing results. l

DULCIE BROWN – FOLEY GROUP ARCHITECTURE Email: dulcie@foleygroup.co.nz Phone: 03 377 5666 ext. 701

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Dulcie is a director of Foley Group Architecture, a company with over 30 years’ experience and a proven track-record in the hospitality sector. She has been responsible for the design and delivery of New Zealand’s top-rated luxury hotels including The St. James, Hanmer Springs and The Sails, Nelson, winners of the 2017 Traveller’s Choice awards on TripAdvisor. Dulcie is both responsive and proactive, and believes working closely with the client team ensures the design is not only delivered on time and on budget, but embodies the client branding and facilitates the ultimate success of the development. This client-centric approach has helped the Foley Group team establish a business proudly built around trust, experience and dependability. l

Email: claire@foleygroup.co.nz Phone: 03 377 5666 ext. 732

GRANT ARMSTRONG – IGNITE ARCHITECTS Ignite director Grant Armstrong has extensive experience in major hospitality projects spanning multiple continents, from the US, UK and Europe to the Middle East, Asia, Australia and his native New Zealand. He believes that to achieve commercial success, any project needs a humanistic approach. As leader of Ignite’s hospitality team, he excels at designing spaces that are not only inspired by people, but which inspire people in turn.

Ignite’s hospitality designs include Dunedin’s Emerson’s Taproom, Five Stags bars and restaurants and Papua New Guinea’s Star Mountain Plaza, an integrated development which includes a five-star Hilton Hotel and extensive dining offerings. Grant’s current projects include the five-star Sudima Christchurch Victoria Hotel and EntX, Christchurch’s new landmark entertainment and dining complex. l

Email: granta@ignitearchitects.com Phone: (09) 356 8712 Mobile: 021 227 3131

ALAN BERTENSHAW – MATISSE INTERNATIONAL Email: alan@matisse.co.nz Phone: 021 907 220

lan Bertenshaw, co-owner of Matisse International, has forged a reputation unique in New Zealand with over 40 years of experience in manufacturing and importing the world’s leading furniture designs and fittings for the housing, office and hospitality market sectors. Alan is passionate about the design, quality, long-term value, recyclability, and sustainability of the global brands he represents. Matisse’s HOSPITALITY division specialises in furniture, kitchens, bathrooms, bedrooms, auditorium and conference furniture and lighting to hotels, restaurants, cafés, conference centres and public spaces for hotel owners, developers and specifiers utilising our extensive global resourcing and reliable supply chains, on time and within budget. View the extensive range at www.matissecontract.com. l

NEW AND INNOVATIVE SOLUTIONS

END TO END SOLUTIONS Foley Group has been designing buildings, interiors and landscapes in the hospitality, commercial and residential sectors for over 30 years. The architecture, landscape design and interior design teams work synergistically to provide end to end design solutions. Foley Group offers an ‘all in one’ coordinated design response which combines the building design, the interior environment, and the external landscape.

A flexible approach and strong focus on people and partnerships has been a key factor in the success of the projects Foley Group has delivered over the years. As the price of land and building costs continue to rise, clients are looking for an Architect or Designer that can add value to the project – someone that can think outside the box and deliver a well-designed, well-coordinated project that delivers on time and on budget.

Foley Group delivers successful developments for a wide range of

hospitality clients, ranging from small-scale restaurant fit-outs and budget motels to luxury hotels and private holiday retreats. Past projects include Rendezvous Hotel (Christchurch), Village Lake Apartments (Hanmer Springs) and The Sails (Nelson).

Foley Group is currently engaged in a number of new hospitality projects throughout the South Island – the success of the team at the 2017 Trip Advisor Awards has led to a number of new commissions. The Group also has a high percentage of repeat clients – a testament to the quality of their work. With tourism numbers on the rise and total spend increasing exponentially, Foley Group is well positioned to assist developers with increasing the inevitable requirement for additional bed numbers.

For more information call (03) 3775 666 or email info@foleygroup.co.nz. l

From budget to five stars, all accommo-dation can benefit from a textile partnership with Simba Global. Simba Global’s dedicated support teams have the global buying power to source the very best for your needs, with endless fabrics, designs, and colours to suit any style. Simba Global’s proven history supplying hotel linens has given the company special insight into the requirements and demands these textiles face, helping develop new and innovative solutions to even the toughest textile problems.

Simba is a family business and has come about in New Zealand through the purchase of Tytex and Texco businesses.

Simba Global partners with over 2500 accommodation providers throughout New Zealand and Australia. Simba’s in-house CMT department is able to offer a specialist service for those customised pieces and we have an in-house expert to go through fabric options and designs for top of bed or hotel suite customised solutions.

Simba has a dedicated webstore should you wish to purchase online or see the option available in the catalogue. Go to www.simba.global/shop/nz.

Simba’s global strength

and innovations can provide better results and value for any accommodation provider, no matter the order size.

For more information or a catalogue please call 0800 289839. l

April/MAY 2018

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Want your product featured? Contact sarah@reviewmags.com

GRINNING GUESTS

Grin Natural, the Kiwi business dedicated to making pearly whites brighter the natural way, has unveiled its latest innovation, a range of 100 percent biodegradable corn starch toothbrushes. Following on from the 2017 launch of its popular charcoal-infused bamboo toothbrush, the Kiwi health and wellbeing company’s latest releases may be a little less earthy-looking than its bamboo counterparts, but are just as green. Beautifully designed and available in a colour palette that includes ivory, navy and mint, the new corn starch brushes are an eco-friendly alternative to the not-so-fantastic plastic toothbrush. The brush handle is made from sustainable non-GMO corn starch and will biodegrade in a home or commercial compost. For more information visit www.grinnatural.co.nz or email paul.stokes@grinnatural.co.nz.

Sparkling Sophistication

Born in 2008, Soul Beverages’ signature flavours, based on world-famous cocktails, are popping up all over.

Deliciously refreshing, each SOUL ALCOHOL-FREE soda is blended to deliver an indulgent soft drink experience with the perfect blend of pure cane sugar, natural flavours and exotic fruit concentrate. Mix them with your favourite spirits or enjoy them as is. Available in 330ml bottles. For more information, contact teresa.lawry@soulsodas.com.

LIMITED EDITION FLORALS

LIVING WITH LINEN

The long silky flax plant fibre gives Linen its beautiful weight, lustre, tensile strength and natural durability. This makes Linen a premium, versatile and Eco friendly natural option for curtaining and upholstery.

From fine gauze to shabby chic curtaining and richly textured classic to contemporary upholstery the options are endless and Linen has you covered.

It has great air permeability, is a natural temperature regulator - absorbing and releasing moisture, non-static, non-allergenic, lint free, contains natural silica for longevity so is highly durable. The flax plant requires no chemicals or irrigation to grow, every part of the plant is used so there is zero wastage and is 100 percent biodegradable.

The environmental impact of Linen textile production is low if not neutral. For more information or to order visit www.marthas.co.nz, call 09 523 3655 or email linda@marthas.co.nz.

ECOYA have collaborated with some of Australasia’s leading florists to create three limited edition fragrances for the winter season. This collection is the first ever collaboration for the fragrance brand. Sean Cook of Mr Cook in Sydney, Kelly Karam of Blush in Auckland and Jardine Hansen of Jardine Botanic in Tasmania, have designed their perfect bouquet in fragrance form, for ECOYA. “We proposed to the florists the idea of creating their perfect bouquet,” said Claire Barnes, Ecoya general manager. “We worked with our perfumers to create variations of the florist’s bouquets.

Our graphic designers worked alongside them to create packaging that depicts the essence of the fragrance inside. A really important objective for us was to ensure this was a true collaborative project between us all. The result is magical. The three limited edition fragrances are available in both the Madison Jar and full-sized diffuser.

SMARTER EXPERIENCE

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Purchase the Panasonic 55-inch Smart TV for just $38.58 per month from LeasePlus. With a wide screen and slim and sleek design guests will get a true multi-media experience. The television has high quality surround V-Audio sound and crystal clear audio with Hexa Chroma drive technology using six colour reproduction. Be quick for this special offer. Limited stock. Call 0800 800 325 for more information.

LARGEST RANGE IN NZ

CHAMPAGNE VENDING

Champagne is no longer only available at the bar, or the minibar in one Las Vegas hotel. Guests at the mandarin Oriental Hotel are able to pop bottles of champagne straight from a vending machine. Located in the lobby and various floors, the machine dispenses miniature bottles of champagne (around a glass and a half) along with miniature flutes for impromptu toasts. The vending machine has been designed so that the bottles aren’t shaken on delivery, ensuring that no surprise champagne bursts. It has the capacity to hold 320 mini bottles and guests can choose between Moet’s Imperial Brut or Imperial Rosé.

The Studio of Tableware in Auckland has the best selection of dinnerware, glassware, kitchenware and cookware, as well as NZ’s largest range of quality cutlery both stainless and silver. With a dedication to service, combined with fantastic parking right outside the door, The Studio of Tableware is the easiest and most enjoyable shopping experience. Have hospitality needs? The team are ready to help with a range of brands exclusive to The Studio of Tableware.

For more information or to order, visit www.thestudio.co.nz or call 09 638 8082.

EXCEEDING GYM HYGIENE

Wipes are far more effective and tidier than a spray bottle and paper towel combination, as quite often gym users simply cannot be bothered. Offshoot’s wipes are 100 percent plastics recyclable, alcohol free, have a refreshing lemon scent and are accredited for both C31 (surface cleaner) and C44 (sanitiser wipes). They kill 99.9 percent of germs and bacteria with their sanitising power maintaining effectiveness for up to 30 days after application. They are safe to use on equipment and non-porous surfaces. These dispensers can hold 1,250 wipes, are easy to install, highly visible, keyless and can be personalised with a hotel’s branding.

For more information call 09 280 4297 or 0800 123 PLY.

DESIGNED FOR THE OUTDOORS

GETTING CRAFTY

Danish Furniture’s Leaf dining table is designed for outdoor use thanks to its sustainable, hard-wearing bamboo wood, and grey powder-coated, steel legs. The gorgeous design is shaped like a leaf and seats nine people comfortably.

Size: 146 x 146 x 146 cm.

Danish Furniture stocks a range of other unique outdoor furniture pieces such as bar stools, dining chairs, dining tables, garden chairs, and sunbeds. For more information visit www.danishfurniture.nz to see the whole range today.

Crafters Union have a desire to create something a little unique. The team are passionate about making the wines consumers drink even more memorable than the way they look. They use creative minds, hardworking hands and innovative license to build uncommon wines. Their latest innovation offers the same quality wine from its 750ml range in a convenient 250ml can, making it easier to enjoy wine anywhere, anytime. New Crafter’s Union Wine cans are packaged using patented Vinsafe wine technology, ensuring premium quality, product integrity and longevity. The range includes 2017 Hawke’s Bay Rose, 2017 Hawke’s Bay Pinot Gris and 2017 Marlborough Sauvignon Blanc, available nationwide.

ECO-FRIENDLY ALTERNATIVE

Ecopack’s range of bags and bin liners are a more eco-friendly alternative to traditional plastic bags. They are a more sustainable packaging choice and are specifically designed to be sustainable from start to finish. Its compostable bags are made from a natural starch corn starch, a true alternative to the traditional oil-based plastics that can take up to 1000 years to break down, if at all. Fully certified for both home and commercial composting.

For more information call 0800 224 728 or visit www.ecobags.co.nz.

STYLISH AND PRACTICAL ADDITION

The Merano trolley is designed specifically for storing and moving the Merano chair by stacking up to 13 upholstered or 14 plain chairs. Designed to fit through spaces as narrow as 600mm, it has a robust rubber perimeter and is well stabilised with special wheels that enables movement even over irregular surfaces. Ideal for conferences, dining areas and multi-functional spaces, the Merano trolley is a stylish and practical addition to any hotel that demands the most efficient use of its spaces.

For more information visit www.statementid.co.nz or call 09 309 7828.

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realestatenews

NZ NEEDS MORE BOUTIQUE HOTELS

According to a top hotels expert, New Zealand needs to develop more on-trend boutique hotels that meet the needs of discerning travellers and the growing millennial market if it is to become a truly internationally recognised tourism destination. A new generation of ‘hip and trendy’ boutique and lifestyle hotels is emerging in worldleading cities such as New York, Los Angeles, London and Berlin, setting new standards for the adventurous and more discerning traveller.

Dean Humphries, national director of hotels for Colliers International, recently travelled to New York City to get a first-hand taste of some of the latest trends in hotel accommodation. “The Big Apple is one of the most popular tourist destinations on the planet, with 12.7 million international visitors last year,” said Humphries.

“It is also fast becoming recognised as the world capital of boutique hotels. As New York’s older commercial buildings make way for more modern developments such as Hudson Bay and the revitalised World Trade Centre, many of the city’s character buildings being re-purposed into some of the trendiest hotels in the world. If we adopt the same philosophy in New Zealand, we will see an increasing number of older buildings being re-purposed to hotels in many of our key cities.” In the past 12 months, Humphries has been instrumental in assisting in the development

of two of the largest hotel conversion projects in New Zealand.

The 200-room Crowne Plaza Christchurch is being developed in the re-purposed Forsyth Barr building, while the 255-room Four Points

by Sheraton, the first hotel in New Zealand to be managed by Marriott, the world’s largest hotel operator – is being developed in a former 19-level office tower in Auckland’s CBD. Humphries said free independent travellers are becoming more discerning and higher levels of service and product offerings in hotel accommodation. “More than ever before, guests now expect where they stay to form part of the unique and personalised experience of their holiday,” he says.

“For many travellers, the key priority now is to choose the latest unique ‘hotel experience’ as opposed to staying in yet another stereotypical accommodation provider. This goes beyond simply offering a guest room. Travellers want a wider experience that could include a hip or themed hotel design, signature restaurant, trendy rooftop bar, private conservatory, library or peaceful courtyard, lots of communal spaces, ecofriendly design, casually dressed staff or, for the more adventurous, a Gibson guitar or turntable in your room. New York’s boutique hotels provide all of the above experiences, and much more.” l

LUXURY HOTEL DEVELOPMENT

Sudima Hotels and Resorts new high-end hotel is due to open in early 2019 and will be home to 86 self-contained rooms including six suites and two penthouses. The hotel complex will feature fully accessible rooms, an on-site restaurant, day spa, and adjoining corporate offices, all managed

by Sudima Christchurch City’s new hotel manager Maree Welgus.

“This role will see me wearing several hats, and I couldn’t be happier. It will enable me to draw from my previous management experience across hotels and spas and allow me to flex my skills across corporate office management and oversee our on-site quality restaurant.

It’s an exciting time for both myself and the Sudima brand as we embark on this exciting development,” said Welgus. l

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GROWTH DRIVEN

TASTEFUL SETTING

LINK’s determined drive to expand their tourism accommodation sector over the last 12 months has been swift and telling and has resulted in LINK becoming the market leader, particularly in the motel, hotel and management rights sector. LINK’s recruitment of four top accommodation brokers, who bring with them significant industry knowledge and reputation, has driven this growth.

This additional expertise and focus has offered a comprehensive regional coverage for the first expansion phase, from the Far North to Auckland, Coromandel through to the Bay of Plenty, Taupo, Taranaki and the South Island. With the 2017/ 2018 year coming to a close, LINK is proud to acknowledge their success in both sales volume and in achieving market premiums for their vendors.

LINK continues to grow in this very buoyant sector with increasing demand from vendors outside of their initial focus areas.

Particularly from those who have had less success in selling their businesses and who have been referred to LINK by friends and colleagues in the industry, who have been sold

out or in, by LINK brokers.

LINK is the world’s fastest growing and largest business brokerage in the world and as such, has an impressive database of buyers, including in the tourism accommodation sector. Immediately, vendors benefit from that important market share, significant industry knowledge, technology and tools. Over the past year there has been a noticeable surge in buyer enquiry, both domestic and international, with particular interest from China, India, South Africa and the UK. There is also an ongoing and increasing demand for freehold motels, which remain in short supply and attract a premium. So, for those with freehold investments thinking it might be time to liquidate their assets, now is a good time!

Make sure you call the office and ask for Jenny Blain (Far North), Lindsay Sandes (Auckland, Taranaki, Waikato); Ray Hart (Auckland, Rotorua, Taupo, Turangi), Gordon Fridge (Tauranga, Mount Maunganui, Whakatane) Jono Jarvis (Queenstown and other South Island locations). l

Lakeside Resort & Spa is nestled in a quiet rural setting south of Cambridge. The complex consists of 45 individually titled standalone accommodation chalets finished to a very high standard and tastefully set amongst carefully landscaped grounds.

The property comprises, an outdoor tennis court, standalone conference building, swimming pool, pool-side gymnasium and much more, all set at the end of a circular driveway. Yet to trade, this only awaits its new owners to bring this highly desirable property to life.

For more information contact: Carolyn Hanson / Nick Thompson + 64 21 380 806 / + 64 27 600 4712 Carolyn.hanson@bayleys.co.nz / Nick.thompson@bayleys.co.nz l

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April/MAY 2018

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meet thefloral,designers&stylists

JOANNE RICHARDS DESIGN INTERIORS: FLOWERS Joanne Richards Design is an interior design practice dedicated and skilled at finding the best local and international design solutions for residential, hospitality and commercial interiors. Based in Nelson, New Zealand, Joanne Richards Design develops seamless and stimulating design solutions; the end result reflecting beautiful and functional spaces fit for purpose.

The design studio also offers floral design which is a natural extension to the interior design practice. Understanding interior space works in complete harmony when designing bespoke floral installations for large and small spaces. These dual design skills of combining floral and interior design is a winning combination. l Mobile: 027 243 1264 \ (03) 547 5115 Email: joanne@jmrinteriordesign.co.nz

NATALIE PARMENTER THE FLORAL STUDIO Natalie Parmenter is the head designer at The Floral Studio, an experienced florist with innovative leading-edge designs. Her designs are regularly used by New Zealand Fashion Week and by leading designers based in the immediate Grey Lynn area for shows or events. Natalie’s passion is taking concept designs and translating them into arrangements with that WOW factor. The Floral Studio promises fresh designs, highest quality and at the best price.

Phone: 09 360 4541 Address: 2/29 Surrey Crescent Grey Lynn Email: enquiries@floralstudio.co.nz

SHARRON COURTNEY SHARRON THERESE DESIGNER FLORIST Sharron has had the privilege to have worked in the florist industry for 21 years.

This includes tutoring NZQA Floristry and teaching workshops. Floristry is exciting and forever changing, and Sharron has an abundance of experience to share.

She has managed a hotel florist department in a top hotel in Auckland, and also been self-employed. She has themed many weddings, bridal shows, corporate and cultural events, created floral arrangements for movie and TV shows and bouquets for Miss New Zealand finalists. Contributing to her experience, Sharron has worked within the fashion industry and for an interior design company. l Mobile: 021 256 0064 Email: stc.designerflorist@gmail.com

DAVINA PRANKERD VIDA FLORES Davina has owned Vida Flores since its incarnation in 2000. Vida Flores has earned its reputation as one of the country’s leading floral design studios, specialising in the creation of beautiful arrangements, bespoke corporate services and visually stunning, floral creations to that will transform any event. Vida Flores take pride in providing their clients unique, elegant and inspiring creations. From grand floral masterpieces to a simple bouquet delivered with love, Vida Flores commitment to quality and creativity will delight and inspire in equal measure. l Phone: 09 523 5454 Email: davina@vidaflores.co.nz

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outsourcing Managers and owners need to wear a lot of hats in the accomodation industry.

Administrator, human resource manager, marketer, exterminator, laundry worker – all this on top of being a good host. Being an accommodation provider has inherent high costs, and sometimes its not viable to have a staff member take time out of their job to complete tasks to which they may not be properly suited.

Outsourcing has a range of advantages. First and foremost are the reduction in fixed costs – hotels can make use of the services of a subcontractor as and when their workload requires. Second is the quality of specialised services offered by these third parties. Pest control and online marketing are just two of many highly specialised skills that can result in wasted time and money when done by someone who doesn’t know what they’re doing. Allowing professionals to come in and do what they do best improves the overall quality of operations. This issue, Hotel Magazine has found the best in thirdparty laundry, pest management, commercial cleaning, payroll and online marketing services.

PREMIUM LAUNDRY SERVICE Mr Gordon’s Full Laundry Service has been operating for nearly 20 years providing full laundry service to both commercial and residential clients.

By operating a laundry with quality machinery, up to date technology and an experienced professional team, Mr Gordon’s Full Laundry Service understands and exceeds the needs and expectations of their clients.

To effectively carry out laundry on site requires time, building space, machinery and day-to-day

facilities. Time equals labour, and labour equals training and knowledge, as well as management. All the above are cost and quality considerations for businesses. They affect the bottom line margins for a business. Outsourcing laundry requirements can offset this cost and cash flow can be utilised in other areas of the business.

Mr Gordon’s Full Laundry Service delivers exactly what it promises – a full service in all areas and all industries. Mr Gordon’s offers wet cleaning,

tumble drying, machine pressing, hand pressing and hand steam finishing for a wide range of laundry items ranging from personal items through to linen, towelling items plus tablecloths and napkins. Mr Gordon’s has also recently imported new washing machines that have high-efficiency extraction of water with the opportunity for water recycling.

Customer service is key to the Mr Gordon’s ethos. The team will sit down with clients and discuss individual requirements and set objectives that are specific to their needs. This makes it easier for both parties to measure and plan strategic activities to minimise expenses and cost to the business. Mr Gordon’s has staff that understand the needs of the client and maintain long-term relationships. Clients new to Mr Gordon’s will be “welcomed as an old friend,” according to a longtime client. Clients know that they can call on the Mr Gordon’s team and get an answer straight away for any problems or needs. Mr Gordon’s provide a premium service tailored to the needs of each individual client. For more information call 09 636 5134 or email info@mrgordons.co.nz. l

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- Relationships built on trust - Experienced professional team that handles the production - On time delivery

Talk to us today about tracking your Hotel Uniforms - Barcoding, RFID Chips and Inventory Control We understand your business and offer an exceptional service to satisfy you and your client. CALL US and ask for Alan Cole or Nick Burnton!

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visit www.sparkledrycleaners.co.nz

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April/MAY 2018

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outsourcing

MODERN PEST CONTROL

CONTROLLING THE INFESTATION

ALPECO stands for Alternative Pest Control – something which founder Heiko Kaiser is passionate about. After moving to New Zealand in 1999, Kaiser managed eco-hospitality businesses throughout New Zealand before moving into environmentally friendly pest control in 2010. Today, ALPECO not only brings worldproven technologies to New Zealand but has also developed its own range of non-toxic solutions, some of which are now exported overseas “Non-toxic treatments often succeed where others fail, because insects become resistant,” explained Kaiser. A key advantage is the timeframe in which extermination takes place. “We treat in less than 24 hours and it’s ready to use.

With chemicals, you have to shut down the room for weeks.” The non-toxic approach also means that treatments can be quickly and efficiently conducted in areas such as kitchens or other public spaces with minimal interference.Often ALPECO is called in to sort out problems that clients have tried to deal with themselves. The overheads in constantly buying products and the labour costs associated with staff members treating problems are just further costs to a business.

“We guide them through it and train

In New Zealand, as in most parts of the world, there has been an increase in bedbug activity that is attributed to frequent travel.

Bedbugs can cause skin irritations and allergens, with the wound becoming a nasty red welt that is usually seen on the upper torso.

A female bedbug can lay 200500 eggs in her lifetime, and an infestation can quickly spiral out of control if steps are not taken.

Bedbugs can be very difficult to eradicate and may take more than one treatment. A-Jet technicians will carry out a thorough inspection of the bedroom including beds, mattresses, skirting boards and furniture to locate the infestation. They may also remove electrical plug plates and dismantle bedheads. A-Jet uses Cryonite ‘Just Freeze’ for the immediate treatment of bedbugs, a chemical-free carbon-dioxide based treatment, which freezes the bugs, larvae and eggs.

A-Jet may also recommend the use of a pesticide barrier treatment, which works on residual contact. Bedding (bed linen, blankets and pillows) must all be hot air tumble dried for at least 30 minutes at a minimum of 55 degrees. Carpets may also need to be steam cleaned. Re-infestation

them,” said Kaiser. “People try to do it themselves but why should they?

They aren’t pest control experts.”

Technological advancement is at the core of ALPECO. Real-time updates from Trapsensor traps mean that ALPECO can get on top of infestations before they begin. “This is the modern world of pest control,” said Kaiser. “We’re specialised in what we’re doing.

We’ve seen that nasty toxic stuff can be replaced by non-toxic stuff, and it works.”

ALPECO is nationwide in New Zealand and has expanded to Australia and the Pacific. For more information call 0800 257 326 or email info@alpeco.co.nz. l

can be an ongoing problem in the accommodation industry. A-Jet recommend regular inspections to keep control of any pending issues.

A-Jet use the latest technology for detecting live bed bugs – the electronic bed bug sniffing unit was developed for termite detection and has now been programmed for bed bugs. A-Jet have successfully eradicated bed bugs for the past seven years and are the go to experts in bed bug eradication.

TIPS TO PREVENT BEDBUGS • Vacuum at least twice a week including beds, furniture and edges of the carpet.

• Vacuum both mattress and base when the mattress is turned.

• Check the box spring base and mattress once a month for bed bugs and eggs.

• Do not use DIY products or chemicals purchased from a retail shop as they have a low-level active ingredient that will not stop the infestation and can in fact spread the problem.

• Call the A-Jet office on 0800 862 538 if you suspect bedbugs. l

A-Jet Services is a well-established company with more than 30 years’ industry experience in professional pest control, carpet cleaning and flood recovery services in Auckland. We are proud to be a New Zealand owned and operated company.

Flood recovery and management Safe and effective pest control Bedbug treatment Carpet and upholstery cleaning

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www.ajetservices.co.nz 0800 862 538 North Shore & West Auckland 09 444 0034 Central City & East Auckland 09 576 2538 South Auckland 09 266 0034

outsourcing

OUTSOURCING ACCOMMODATION PAYROLL Datacom provides cloud based payroll for over 15,000 New Zealand and Australian organisations. It began in New Zealand in 1965 as Computer Bureau Ltd (CBL) and grew steadily with changing payroll needs. Today Datacom handles a huge range of payroll business, from single employee entities to enterprise level corporations in the public and private sectors.

Cloud based applications or “Software as a Service” is what leads the payroll market today, and Datacom has been at the forefront of this change. Datacom’s three payroll products are NetPay (simplified payroll for small business), DataPay (sophisticated payroll and HRIS software) and EasiPay (outsourced payroll for businesses of all sizes).

All users need is a computer connected to the Internet.

Customers don’t need to buy a payroll system, they just pay a usage charge based on what they need and get a highly scalable system without the capital outlay.

Customers now expect mobile applications for their payroll system, so in 2014 Datacom

introduced its MyPay mobile app which is available as part of its enterprise payroll solution. The app covers pay, leave applications, and timesheets for employees as well as analytics for managers and administrators.

The team at Datacom have found that business owners move to an outsourced payroll service provider when they realise the hidden costs in maintaining and looking after in-house systems or employing specialist payroll staff.

Data security is also a reason to outsource as payroll data is highly confidential, yet in many cases this information is held insecurely in a filing cabinet or a shared computer that is readily accessible. A cloudbased payroll provider can move

this data out of the office and into a secure data centre.

Payroll calculations are in a constant state of change as a result of changing legislation. With Datacom’s experience in New Zealand payroll, the company removes the complications of PAYE tax, KiwiSaver, student loan deductions, holidays etc. ensuring that all calculations are being maintained correctly.

Flexibility with working arrangements is one of the key areas Datacom has addressed in its payroll solutions. People work varying hours, more than one job

and for more than one employer, and payroll solutions must accommodate this.

Mobile will also continue to grow as the platform of choice in the connected world, so making payroll technology available when and where employees work is key. Datacom is committed to improvements in displaying and visualising payroll data in meaningful charts and dashboards to help spot trends and outliers in real or near real time which will continue to help business owners and managers make more informed decisions. l

Outsourced Payroll Outsource your payroll so you can focus on business... just like room service.

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0800 72 97 97 Answers@datacom.co.nz www.datacompayroll.co.nz

April/MAY 2018

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outsourcing

ATTRACTING CHINESE VISITORS Chinese visitors are high-value spenders and are increasingly moving to independent travel. Last year, 40 percent of the 400,000 Chinese visitors were independent travellers (FIT’s), and this peaked at 70 percent in January 2018.

Chinese have a different way of looking for information. Censorship prohibits Google and Facebook searches. China’s main search engine has only a 40 percent trust rating, and typically shows sites that are hosted in China.

Kiwi companies can’t host in China without a registered business there, so translating your ‘.co.nz’ site into Chinese won’t help.

Due to a large number of fake brands in China, going to the internet to do a general search is not the preferred way of finding

trusted info. Chinese are more likely to post to WeChat to ask friends about New Zealand.

WeChat has 980 million active users worldwide and also has built-in payment functionality. Fewer than 10 percent of Chinese visitors travel with credit cards, 60 percent of people pay with Alipay, and 40 percent with WeChatPay. Embracing these channels should be a priority.

There are four ways to set up a WeChat official account: have a sister company in

China, commit to $10,000 of advertising on WeChat, set up an e-commerce WeChat account, or pay a third party like Alexanders Digital Marketing to set it up.

While an e-commerce store might be useful for products, for travel Chinese are more comfortable booking with online travel agents rather than on your own site. Chinese always have an eye for a deal, so you can encourage direct booking with a minimum 5 percent discount – assuming you have set up AliPay or WeChatPay as a payment method on your website. Bear in mind; you won’t be able to link to Alipay from your WeChat account.

It’s important to leverage your existing Chinese custom by ensuring your offline collateral links to your WeChat account via a QR code. Your reception area, compendiums, menus, brochures, website and ads should all feature your WeChat QR code. On average, each Chinese Kiwi in New Zealand makes recommendations for four visiting Chinese nationals per year. Traditional Western marketing methods like AdWords, local websites and Facebook campaigns are not the answer for reaching Chinese visitors.

Make it easy for them by playing on platforms they know. Tourism marketer, Rachel Alexander from Alexanders Digital Marketing in Christchurch has a dedicated Chinese marketing team fluent in Mandarin who can set up WeChat accounts, build and translate websites in Chinese and help operators to integrate QR codes into their marketing mix.

For more information contact Rachel Alexander by emailing r.alexander@alexanders.co.nz. l

It’s deliciously easy to get behind a great cause.

Come together for good with Breast Cancer Foundation NZ and enhance your customer experience with Pink Ribbon Breakfast.

It’s so easy to get involved.

You could: • Donate a % of every coffee or beverage sold throughout the month of May • Create a special pink item, or • Go all out with a one-off event

For more information visit www.pinkribbonbreakfast.co.nz or call 0800 902 732 24

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education

HANDS ON EXPERIENCE The success of Southern Institute of Technology (SIT)’s Hospitality and Hotel Management programmes has a lot to do with the amount of practical, hands-on experience students gain while studying. The integration of students from differing programmes allows them to work together, amalgamating their skills into a smoothly run event such as the Bungalow Restaurant openings, where Cookery and Food and Beverage course students handle everything from the creation of the menus to restaurant service and operating the licenced bar.

Likewise, Hotel Management students undertake internships at hotels in Queenstown or Invercargill where they gain valuable industry insight, experience, and often a helpful foot in the door when it comes to finding a job post-study.

SIT offers well-recognised qualifications in Hotel and Hospitality Management from Diploma to Graduate Diploma level as well as Cookery training from Certificate to Diploma level. One graduate who began her career with a Level 3 Certificate in Cookery at SIT and then worked her way through to the Diploma in Professional Chef Practice, is Ella RitsonJones. Now working in the industry at Blanket Bay Luxury Lodge in Glenorchy, Ritson-Jones recalls the large amount of practical training she undertook and the amazing opportunity she got

AHEAD OF THE CURVE When most people hear the phrase ‘workplace training’, they assume it means basic induction training or mundane employee onboarding processes.

This couldn’t be further from the truth; training and development courses are about ongoing learning, gaining leadership skills and continuously improving a business.

One of the most beneficial aspects of undergoing workplace training is that it is attractive to potential employees. In today’s competitive business world, workers are constantly looking for opportunities in which they can develop professionally.

Training has also been shown to increase

to represent SIT at the prestigious international Culinary Arts Collaboration in Ho Chi Minh City, Vietnam. Ella’s team won the ‘guest vote’ with their take on the Kiwi pavlova proving to be a crowd favourite.

“It was a competition in the style of MasterChef, and I’ve always wanted to do MasterChef but couldn’t because of my qualifications, so this competition gave me that chance,” she said. “I was really happy with the outcome of my team. It was incredible.”

Graduate Diploma in Hotel Management

graduate Aseem Paul also sees the value practical internships provide students while studying.

Now working for the Accor Hotels Group in Queenstown he is keen to assist those starting out in their career and to share his passion for the hospitality industry.

“I am really passionate about the work I do and would love if there are opportunities down the line to be able to mentor other employees or interns to be successful in their hospitality careers,” he said. l

productivity; a recent IBM study showed that increases in skill level at various businesses led to a 10 percent increase in productivity. The more employees continue to learn and grow professionally, the more likely they are to take ownership of things and excel in the business.

In the same way that workplace training makes you more appealing to potential new hires, it also incentivises current employees to stay. Most individuals appreciate companies that value the professional development of the employees, and workplace training is a concrete way of proving that you do.

Measuring performance can be tricky, but

workplace training is a great medium through which employers can evaluate employees’ drive and motivation. Through observing the training sessions, employers can see how involved employees are getting – how willing they are to learn new skills, to stretch and challenge themselves professionally. This can be a great tool for uncovering promising employees who could rise in the company.

Above all, workplace training helps businesses avoid becoming stagnant. In many cases, employees who have been with the company a long time are comfortable and set in their ways.

Introducing workplace training initiatives can help show them the benefits of emerging tools and technologies while helping push them out of their comfort zone.

For more information about how Artisan’s workplace training can benefit your business, please call 0800 40 41 42. l

STUDY @ SIT ENROL NOW FOR SEMESTER 2 AND LAUNCH YOUR FUTURE!

ª Cookery ª Hospitality ª Hotel Management ª Travel & Tourism ª Vocational Pathways Service Industries Call today or email info@sit.ac.nz

0800 4 0 FEES www.sit.ac.nz

April/MAY 2018

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education

COMMITMENT AND DEDICATION TAKES STUDENTS TO TOP Challenging aspiring chefs to be better, bolder and more creative is vital for the development of New Zealand’s hospitality industry. At AHCTS (Auckland Hotel and Chefs Training School) students strive to achieve their career ambitions, whether they are pursuing a new vocation or expanding their existing knowledge and profession.

General manager, Paul Anderson has been with AHCTS since the first group of eager cookery students fired up the gas stoves 32 years ago and says there are great opportunities for well-trained chefs in New Zealand.

“It is important students learn cookery with tutors who have real experience in respected restaurants and commercial kitchens. For an aspiring chef – it’s commitment, it’s dedication, where you want to work from the bottom to the top one day.”

The chef tutors at AHCTS have worked in top domestic and international restaurants, and they encourage cookery students to work with the best to develop their

knowledge and skills.

The school’s top student in 2018, Lisle Sia took her first steps into the teaching kitchen at AHCTS in 2015. “I loved baking, but I didn’t know very much about other cookery, and I knew I needed to learn this,” said Sia. Cooking for family and friends was very different from preparing multiple innovative and highend dishes for a restaurant, and AHCTS’s formal cookery training transformed Lisle’s dream into a career. “Our chef tutor gave us a good idea of what to expect when we started working in a commercial kitchen.”

Lisle’s training included work experience at a leading Auckland

NEED TO BUILD PROFESSIONAL CAPABILITY WITHIN YOUR TEAM? WANT TO STEP UP TOWARDS MANAGEMENT? Contact us to discuss your needs • 0800 40 41 42 • info@artisan.net.nz • www.artisan.net.nz

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restaurant where she developed her hands-on skills.

Demand for quality hospitality staff is so great that a year after commencing cookery training, Lisle started part-time employment at a popular refurbished hotel, Naumi Auckland Airport.

“I was a demi chef and covered some night shifts, doing à la carte cooking.”

Following graduation, Lisle gained fulltime employment at the hotel. With a Filipino background, Asian-style dishes come naturally to her, and European cuisine is a culinary art that Lisle is developing further.

Contact AHCTS now for more information, visit www.ahcts.co.nz, or phone 0800 645 533 or email info@ahcts.co.nz. l

education

A WHOLE NEW WORLD When you’re on the hunt for new staff, it can often feel like an incredibly daunting task. Where to look first? Every business wants a cohesive, hard-working team that will go above and beyond the call of duty in the workplace, and take great pride in their work. of duty in the workplace, and take great pride in their work.

While people who’ve been in the industry for some time are often preferred, enthusiastic, well-trained graduates can be a great find. But

When you’re on the hunt for new staff, it can often feel like an incredibly daunting task. Where to look first? Every business wants a cohesive, hard-working team that will go above and beyond the call

A SLICE OF SUMMER Study Hospitality Get the skills in 20 weeks

Create cocktails and Make great coffee

nzma.ac.nz

what should employers look for when trawling CVs and conducting interviews to make sure that your freshly-trained candidates are up to scratch?

They’ve had real-world experience: While they might be new to the industry, a well-trained graduate should have still had some real-world experience to make sure they’re industry-ready. Many hospitality students from Auckland Institute of Studies (AIS) spend a significant amount of time in industry internships which make

part of the programme, thanks to partnerships with hotels and other hospitality providers.

They know how to manage themselves and their time: While new graduates might not be used to working 40+ hours each week, they should be able to demonstrate some evidence that they’ve been able to manage themselves and their time effectively, such as by working on top of studying. AIS students learn time management through workshops run by the Student Careers Centre.

They can handle difficult situations: Everyone knows that hotels can be a stressful environment at times, so you want to make sure your candidates can cope with tricky situations. Ask candidates for examples of when they’ve coped with difficult situations or what kind of active learning courses they’ve done to give them the soft skills that aren’t always covered in traditional hospitality programmes but are vital in the workplace.

AIS attracts a wealth of eager students from NZ and overseas, who come to pick up the real-world learning experiences they need to prosper in the hotel industry – and we pride ourselves on producing some of the best-trained hospitality students in NZ. Keen to meet them?

Get in touch. www.AIS.ac.nz l

GAIN EXPERIENCE WHILE YOU LEARN

The practical nature of the programme gave me the skills to apply to the workplace - Archana Kawatram, Head of Sales and Marketing for Amora Hotel and GDTM Graduate

Internship pathways and a range of programmes means our students graduate with the skills to make a difference in the workplace.

With increasing reports of a shortage in skilled hospitality staff, hospitality and tourism graduates are in high demand.

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• Licence Controller Training (LCQ) (Level 4)

• New Zealand Diploma in Tourism and Travel (Level 5) • New Zealand Diploma in Tourism and Travel (Level 6) • Bachelor of Tourism Management • Graduate Diploma in Tourism Management

• Barista Skills Certificate (Level 3) • Food Safety Certificate (Level 3) • New Zealand Certificate in Food and Beverage Service (Café Services) (Level 3) • New Zealand Diploma in Hospitality Management (Level 5) • New Zealand Diploma in Hospitality Management (Level 6)

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• Bachelor of Hospitality Management

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• Graduate Diploma in Hospitality Management

All Level 3-4 courses use ServiceIQ-developed unit standards

Campuses in Mt Albert with live training café | Scholarships available Freephone: 0800 STUDY AIS (0800 788 392) | Email: enquiry@ais.ac.nz

www.AIS.ac.nz April/MAY 2018

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FOODFIRST EXPO OUTSTANDING SUCCESS

Exhibitors and attendees agree that the Foodfirst Exhibition was an outstanding success. Over 100 exhibitors presented their products and services to more than 1000 industry figures at the strictly trade-only event. Following on from feedback from the 2017 exhibitors, the 2018 edition had been extended with more interaction, engagement and information.

Exhibitors were pleased with not just the number but also the quality of buyers.

“We’ve had some really good clients coming through, the likes of SKYCITY and such,” said Kerry Hand, brand ambassador for Puhoi Valley. “Overall, it’s been a great day. Foodfirst are listening to what the clients are saying, and the show is only going to go from strength to strength in the future.”

Tony Green of NAFDA was similarly impressed. Having made the trip across the Tasman to be part of the PITCHme panel, Green enjoyed both the PITCHme experience as well as walking the hall and getting to know the local market.

“It was fantastic,” he said. “For Foodfirst

SOFITEL APPOINTS EXECUTIVE CHEF Sofitel Queenstown Hotel & Spa announces the appointment of its new Executive Chef, highlyacclaimed Jorg Penneke. German born Penneke has discovered his passion for gastronomy at a young age while cooking at home. After completing an apprenticeship at one of the most high-profile restaurants in East Berlin – GDR “Café Moscow”, Penneke’s sense of adventure and desire to explore new and exquisite flavours has taken him to kitchens all over the world, including Europe and Pacific.

32 years of illustrious and multi-faceted career exposed Penneke to a plethora of inspired cuisines, exotic countries, vast variety of ingredients, kitchens and teams. Luxury hotels, restaurants, legendary ocean cruise liners and more

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to execute something like this is really commendable. I like the fact that there’s a good energy around, you can hear people talking, there are plenty of suppliers. To get as many end-users here as they have just shows how good a job they’ve done.”

Another innovation for 2018 was the Inspire+ section of the exhibition, which gave the opportunity for smaller, artisanal producers to present their products. The likes of Hunter Gatherer Gourmet and The Larder Project expressed their pleasure with the new addition.

The day was started with a breakfast, which gathered all the exhibitors together.

The breakfast also saw the launch of the Pink Ribbon special of Menu Inspiration by the New Zealand Breast Cancer Foundation.

The Foodfirst Gala Dinner, held later that night, saw the presentation of a number of awards, including Supplier of the Year, Account Manager of the Year, Regional Sales Person of the Year and a Rising Star Award. Supplier of the Year was judged on representation, stock procurement, customer service, distribution logistics, accounting and administration and partnership co-operation.

The award was won by Original Foods NZ. Peter Mitchell of Review Publishing was acknowledged for his contribution to the hospitality industry with a special award presented by Foodfirst.

Foodfirst general manager Barry O’Neill was delighted with how the exhibition turned out. “Within just two years, the Foodfirst Expo has evolved into a unique trade only event, and the 2018 edition was a resounding success. It was great to have so many passionate suppliers and committed buyers under one roof. The innovation and exciting products from coming through from the artisan producers in Inspire+ was impressive.” l

intimate river cruise ships presented Penneke with unique challenges and exhilarating opportunities to work alongside the most distinguished culinary teams. This dynamic career path has shaped his exceptional culinary vision, love for food diversity and endless passion for excellence. From Classic French to Italian, German, Asian, South American and Pacific, Joerg’s cuisine knowledge and ability to effortlessly infuse a myriad cuisines and culinary influences has become his speciality.

Penneke’s food philosophy is an ingenious result of his longevity and inspiring culinary career.

According to Penneke, good food does not need to be complicated, simplicity is key.

“A sense of adventure and a can do attitude are staple in crafting magical gastronomic delights,” he said. “Presentation, flavour and colour combined with fresh produce and traditional way of cooking are vital elements in making any dish exceptional.”

In his role as Executive Chef at Sofitel Queenstown Hotel & Spa, Penneke will be responsible for Left Bank Café, 1789 Wine & Jazz Lounge, as well as in room dining and conferencing. Penneke’s wealth of culinary inspiration, creativity and impeccable attention to detail are synonymous with the refined ethos of Sofitel gastronomy.

“Sofitel chefs across the world are famous for innovative approach to gastronomy and ability to elegantly transform meals into inspiring journeys and culinary art,” he said. “I am excited to continue to offer unparalleled dining experiences at Sofitel Queenstown Hotel & Spa and working with the talented team of this 5-star luxury hotel in the heart of an alpine village.” l

VILLA MARIA CONTINUES WINNING Villa Maria’s reputation as New Zealand’s most awarded winery was upheld with a total of 12 golds and two trophies at the Royal Easter Show Wine Awards. Villa Maria took home an impressive 20 percent of the total gold medals awarded in the 2018 competition.

Group Chief Winemaker, Nick Picone, was particularly excited the golds spanned all four tiers of Villa Maria wines. “We are thrilled the gold medals were awarded to a spectrum of wines from our Private Bin, Cellar Selection, Reserve and Single Vineyard ranges, and from several regions; Gisborne, Marlborough, Hawkes Bay and Auckland.”

The iconic family owned winery took home both the Champion Syrah and Heritage Category with the Villa Maria Reserve Gimblett Gravels Syrah 2016 and Villa Maria Reserve Cabernet Sauvignon Merlot 2005, 2010 and 2015 respectively.

Villa Maria founder and president, Sir George Fistonich, said that the awards are an outcome of a passionate and hard-working winemaking team. “These incredible results are an indication that with an unwavering commitment to quality our talented and passionate winemaking team continues to produce world-class wines.” l

LEWISHAM NOMINATIONS OPEN Nominations are now open for the 2018 Lewisham Awards, celebrating the best that Auckland Hospitality has to offer.

Members of the hospitality industry will nominate the best of the best in 19 categories, including Outstanding Chef, Outstanding Café, Outstanding Waiter, Outstanding Wine Service Professional and Emerging Talent. The Lewisham Awards are voted on solely by those in the industry. Make sure you have your say, as every nomination counts. Nominations are open until Sunday, 22 April at 5.00pm and finalists will be announced on Tuesday, 8 May at 10.00am. l

MEET THE CHEF

ROY GIAM Jardin Grill WELLINGTON

On a recent trip home to Malaysia, Roy Giam made a stop in Bangkok – more specifically, to Gaggan, one of the top-rated restaurants in the world. It left quite the impact.

What made the meal that much more enjoyable was the fact that Gaggan reflected Giam’s own food philosophy. “It’s about using fresh produce and paying respect by knowing where your ingredients come from that is the foundation for any successful dish,” Giam explained.

Lately, he has been experimenting with sea asparagus and wild fennel he gathered himself but acknowledged that simple is often best.

“You can’t go wrong with a simple tomato salad with juicy heirloom tomatoes, fresh basil and a dash of aged balsamic.”

When Giam was 15, he moved to London to further his education where he spent two years working part-time at a Chinese Dim Sum restaurant. However, his interest in food has been life-long.

“I have always been brought up in an environment with good food – its social, it connects people, families and inspires me.”

Giam’s aunt owned a renowned restaurant in Malaysia, notable for a 48-hour braised pork hock.

“That dish had such an impact on me – it showed me that it’s not about where you come from to create a great food experience. The dish can be so humble, yet it can still resonate strongly with people.”

Giam is currently working with woodfire cooking, an ancient method but not without its challenges. “I enjoy using different woods to create different flavour profiles across different meats – there is so much variety of techniques and results. It is truly back to basics and

It’s about using fresh produce and paying respect by knowing where your ingredients come from that is the foundation for any successful dish.

requires practice and patience,” he said.

The back-to-basics approach is something which Giam has noted over time – the transition from sous vide to woodfire, from pan-searing to charcoal. “The ingredients haven’t changed that much, but the methodology has evolved,” he explained.

“I respect the position we are in now. It’s important for young chefs to appreciate and understand simpler cooking techniques before moving on to anything unnecessarily complicated.” Foraging is also important, the process of getting to know more about the origins of the ingredients.

Giam worked at Charley Noble for four years and the White House (in Wellington, not Washington) for a year before that. Now at Jardin Grill at Sofitel Wellington, Giam has surrounded himself with a strong and reliable team who understand the importance of creating a great customer experience.

“I have all kinds of people working in

my kitchen, but they all have four things in common – they are passionate, take pride in their work and have a positive and humble attitude,” he said. “We all know that working in a kitchen is not easy – it’s a stressful, high pressure and difficult work environment, so no man is an island. You rely so much on your co-workers to get through service together that it creates an amazing and enjoyable team dynamic.”

Over the next five years, Giam is aiming to get more experience, expand his horizons and continue to learn while he is still young. “I’m lucky enough that in my industry, research and development means going out and trying new restaurants.” His dream is to work at Eleven Madison Park in New York, a place which is changing the game in the culinary world.

“My biggest accomplishment is yet to come,” Giam said. “My culinary journey has just started.”l

April/MAY 2018

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smartfinance

BENEFITS OF LEASING LeasePlus was founded by dtr New Zealand to meet the needs of business owners in the accommodation and hospitality sector. In June 2017, Earl Stevens and Tony Hannon purchased the business and since then LeasePlus has been operating successfully as a standalone business.

At the core of LeasePlus is over 40 years of successful business building experience, coupled with attentive customer service.

“We want to enable businesses to be the best they can be,” explained Earl Stevens, managing director. “When we purchased LeasePlus we reexamined our core business and are providing customers with what they need.”

LeasePlus is focused on helping customers thrive, not just by helping to finance their vision, but by offering new thinking and

an extensive product choice that will help drive their business. LeasePlus offers a straightforward, innovative and friendly service that cuts through the clutter and delivers the products with effective and flexible financing solutions.

After an initial fact-finding conversation with clients, LeasePlus visits the site to determine in more detail how best leasing can help the client. LeasePlus will discuss the best product solutions, helping customers choose from their preferred brands and suppliers and getting them the best deals.

LeasePlus offers products such as kitchen and laundry equipment, televisions, computers, audio systems, furniture, cleaning equipment and also equipment for conference facilities like projectors and touchscreens.

The benefits of leasing are clear, explained Stevens. “The total refurbishment of a room with LeasePlus can be as low as $83 a month, which can have a flow on effect and result in an extra $7,500 income per room per year.”

There is no large capital sum outlay, and small monthly payments also improve cashflow.

Leasing also protects a business from the risk of asset obsolescence so users can keep up to date with customer expectations. A less obvious advantage of leasing is tax deductions – LeasePlus will

Earl Stevens, LeasePlus managing director guide clients through the tax advantages and efficiencies.

When a business owner selects an operating lease, LeasePlus will take care of the installation and ongoing service of the equipment. If the equipment breaks down or malfunctions then LeasePlus will assess the best course of action from on-site repair, to loan equipment, to complete replacement. The service also includes all equipment transport. At the end of an operating lease, a businesses can replace the item with a new model to keep themselves at the leading edge of customer appeal.

For more information call 0800 800 325 or email sales@leaseplus.co.nz. l

WILL SMALL BUSINESS WEATHER A RISING MINIMUM WAGE? The minimum wage has increased to $16.50 as of April 1st. At 4.76

percent, it is the largest minimum wage rise in over a decade. SME’s in New Zealand make up a large portion of the New Zealand economy and political decisions like this can have a huge effect on those businesses.

Morale is an issue. Many of your more experience staff will not see their pay packet increase.

Will they be looking for a similar percentage increase? They certainly would have a good case if they have greater knowledge and take on more responsibility than your minimum wage earners.

It would be prudent for business owners to look closely at the current wage rates of their staff earning between the minimum wage rate and $20 per hour and assess each staff member individually, taking stock of their worth to the business. A proactive approach is than a reactive one.

ACTIONS WE MAY SEE BUSINESSES TAKE INCLUDE: • •

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Leave things as they are, accepting a further reducing business profitability overall Increase prices, gambling that the market can absorb increases hotelmagazine.co.nz

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• Aim to increase productivity • Create redundancies, • Work to reduce costs in other areas Business owners need to be aware that their suppliers are facing the same issue, and their solution may be to increase product price to cover their increased costs. This will result in a double whammy for small businesses.

If your profit margin is not increasing every year in line with inflation and cost increases, a wage increase will add to that.

The approaching wage rise may be the catalyst to look at your current financials and take strategic action to identify new opportunities and improve your business efficiencies in other areas as well.

A Business Advisor can bring significant wider experience into a business and work in partnership with you to refine your business processes and systems and reveal new opportunities for growth. With the end of

the financial year approaching along with the new minimum wage rate, this is the perfect time to take stock of how your business can be fine-tuned to work smarter rather than harder.

If you would like to leverage decades of personal experience and proven business management methodologies, contact our nationwide team of Business Consultants at Prime Strategies Group. Our team will be only too happy to give insights and advice on how your business can deal with the minimum wage rise, and with 2018 in general! l

Rob Drower and John Cleghorn Managing partners - Prime Strategies www.primestrategies.co.nz

sialpreview

SIAL CHINA REGION OF HONOUR NAMED SIAL China, Asia’s largest food and beverage innovation exhibition, has announced the European Union (EU) as the Region of Honour at this year’s exhibition in Shanghai. Having the EU as Region of Honour at SIAL China 2018 celebrates the strong economic relationship between the EU and China. As the Region of Honour, the EU pavilion and some 25 EU member state pavilions occupying more than 6,000 sqm of exhibition space will receive increased exposure.

China has become an important market for EU food and beverage products. In 2016, China was the second largest importer of EU agricultural and processed agricultural products, receiving 8.7 percent of all EU agricultural exports. EU imports from China represent 4.5 percent of EU total agri-food imports. Besides growing agri-food trade, China and the EU have also collaborated to promote food safety and tackle food fraud.

At SIAL China 2018, the EU pavilion will offer exciting activities, including cooking demonstrations, innovative EU-Chinese product pairing demonstrations by famous chefs, and information sessions on EU food quality and safety policies to complement the wide variety of safe and quality agricultural food and beverage products presented at the EU member states pavilions.

“We are delighted to announce the EU as the Region of Honour at SIAL China 2018,” said Jim Liu, president of SIAL China. “As the Region of Honour, the EU pavilion and EU member states will receive increased exposure to professional Chinese and international visitors.

We have witnessed an increase in consumer demand for EU food and beverage products in China, and by having the EU as Region of Honour can only help to promote further interest.”

A new record-breaking crowd of 110,000 professionals is expected at SIAL China 2018, presenting a unique opportunity for the industries to open new avenues of distribution and collaboration.

With an estimated 3,400 exhibitors representing more than 70 countries, occupying 162,000 sqm of exhibition space divided into 21 unique food and beverage sectors across 13 halls, this years’ exhibition is poised to provide even more opportunities for international collaboration and industry innovation than ever before.

INDUSTRY INNOVATES TO MEET TRENDS SIAL Innovation, one of the most popular professional events at SIAL China, is now accepting exhibitor applications. A hallmark event,

SIAL Innovation attracts industry innovators who want to learn about fast-developing consumer trends in China and the world.

Consumption in China on track will add $1.8 trillion in new growth by 2021. This presents a huge opportunity for companies in the food and beverage sector.

According to a report published

by Boston Consulting Group and AliResearch, growth in China is driven primarily by a growing upper-middle-class, affluent families, younger consumers, and e-commerce. Specifically, uppermiddle-class and affluent families are buying more and buying higher-quality food products, while younger consumers are becoming savvier and more demanding, requiring the food and beverage sector to innovate.

To meet China’s market consumption growth, food and beverage companies need to understand how Chinese consumers evaluate and buy goods. According to XTC World Innovation, 80 percent of consumers in China are looking for more natural foods, and 65 percent prefer to try new textures, sensations and types of food products, while 55 percent of food innovations in Asia focus on pleasure and 23.6 percent focus on health.

At SIAL Innovation, food and beverage industry innovators demonstrate their products and exchange ideas. In 2017, SIAL Innovation attracted a

record-breaking 528 exhibitor submissions, of which 206 products were selected and seen by a jury of food-industry experts. The jury recognized ten finalists and awarded the coveted SIAL Innovation Awards to: • Gold - SAPMER (Mauritius) for its Sashimi Tuna Filet • Silver - San Remo (Australia) for its San Remo Pulse Pasta Spaghetti • Bronze - SILK (China) for its Silk Original Skinned Walnut Each product was selected for its ability to meet consumer needs through the use of creative package design, quality ingredients, and special recipe. SIAL Innovation judges awarded the finalists on five attributes; pleasure, health, physics, convenience, and ethics.

Past winners have benefitted from increased media exposure and the right to use the SIAL Innovation Awards logo in product marketing and promotional activities. The Winner of the 2017 Gold Award, SAPMER, was also given the opportunity to display their product in the World Champions Tour, a dedicated area placed in all SIAL network shows, including SIAL Paris, SIAL Interfood in Jakarta, SIAL Middle East in Abu Dhabi, and SIAL Canada in Montreal, over a 12 month period for free.

All exhibitors are encouraged to register their products on the SIAL Innovation platform before April 6, 2018. Registration is free through the SIAL website. l April/MAY 2018

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GIESEN ESTATE MARLBOROUGH SAUVIGNON BLANC 2017 Fruit for the 2017 Estate Sauvignon Blanc came from the Wairau and Awatere Valleys. Harvest stretched over three weeks from 22 March to maximise sugar ripeness. With its higher elevation, the Awatere Valley is slightly cooler, drier and windier meaning fruit from here adds fullness, richness and dry herb notes.

GIESEN ESTATE PINOT GRIS 2017 The fruit was chosen from three regions; Marlborough, Waipara and Hawke’s Bay to maximise intensity and flavour. This Pinot Gris has lovely aromatics. It entices with fresh nectarine, peach and red apple it has a touch of creaminess and subtle spice leading to a lively, off-dry finish. As the weather cools, this Pinot Gris would be perfect with a spinach and feta tart.

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KAMIKI BLENDED MALT WHISKY Kamiki uses a unique second maturation technique, while blend is rested for a second time in Yoshino Sugi –Japanese Cedar casks to capture a perfectly smooth taste, a scent of sandalwood on the nose and a zest of green tea in the finish. Kamiki whisky has a smooth taste, complex flavour and driven by pure malted barley. There is no age statement on the product. It has been aged in oak barrels minimum of three years and second aged in non-charred local cedar casks.

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I AM GEORGE CABERNET MERLOT 2015 A balanced blend of Cabernet Sauvignon and Merlot, deep red with purple hues. A heady mix of blackberry, mulberry and spice on the nose, with bold flavours of red fruit and cedar enhanced by fine tannins.

WAIMEA GEWURTZTRAMINER 2016 The 2016 Waimea Gewurtztraminer is a light honeyed yellow, with a nose of antique rose, lychee, white peach and exotic spices. It offers a succulent textured palate of intense stonefruit, quince and freshly cut root ginger before a long finish.

I AM GEORGE SHIRAZ CABERNET 2016 A smooth blend of Shiraz and Cabernet Sauvignon that is robust yet stylish. Deep bright plum purple in colour with blackberry, mint and ground spice on the nose and a complex palate of dark chocolate, dark fruits and juicy plum.

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TOI TOI SARA’S MARLBOROUGH ROSE 2017 Lovely salmon pink in the glass with beautiful aromas of fresh raspberries, mandarin and lime blossom. The flavour abounds with summer berry fruits, orange citrus with a hint of yellow plum showing through.

It is mouth filling with a sweet end palate, great length and finishes clean and crisp.

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SACRED HILL DEERSTALKERS SYRAH 2015 Intensely coloured, deep red appearance. The nose has notes of roasted meats, purple flowers, blueberries and exotic pepper spices. Tremendous depth of flavour with supple, velvety tannins, providing a rich and seamless flow to the back palate. Very persistent finish.

GIESEN ESTATE RIESLING 2016 Fruit from cool-climate vineyards throughout Marlborough and Waipara was pressed before 36 hours settling and fermentation in vineyard batches. The 2016 season was more moderate than the previous vintage, and this is reflected in the wine. While it’s clearly in the Giesen Estate Riesling style that people love and expect ,it has gentle, lifted aromas.

10 SACRED HILL HELMSMAN 2015 Deeply coloured appearance. The aroma is beautifully perfumed and fragrant with cassis, ripe blackcurrant, white truffle and dark chocolate. The palate has ripe, black fruits, black olives with the sweetness of the Cabernet Franc showing through. Classically structured, this is a tightly bound, elegant yet powerful red wine with tremendous power on the finish.

between the vines

After almost four decades, Steve White’s vision for Stonyridge has come to fruition.

“It has been 37 years since I walked on to this property,” he told Hotel. “It was November 1981 and I had just sailed back to New Zealand after completing the Round the World Yacht Race and skippering in the Mediterranean.

There was nothing here, just golden sun burnt grass, wild horses and old broken fences. I fell in love with this property instantly and had no doubt what its destiny was – to make one of the greatest red wines in the world.”

By the time he discovered the Stonyridge site, White had been working in wine for two years. He studied horticulture and viticulture at the University of Canterbury under Dr David Jackson and Danny Schuster before getting his start in Italy. He worked at Brander Winery

and Sanford in Santa Barbara California, and Chateau Angludet and Prieure Lichine in Bordeaux. It was in Bordeaux that he learned the techniques which he brought back to New Zealand – techniques which were revolutionary at the time.

“We were the first to do many Bordeaux techniques but now they are mainstream,” he explained.

“We honour our own tradition of making the finest Bordeaux blend wine in the country, but we’re always interested in new varieties.”

White describes his wines as big bodied, big fruit with varietal integrity, great complexity and seductive smoothness. “I want to make wines that invite you to go back to them, with or without food.”

White does as much as possible of the winemaking in the vineyard, keeping everything simple and organic. However, the unmissable march of climate change is having an affect on the winery, wth White describing the heat in the most recent growing season as “incredible.” Twenty-two days that clocked in at 30°C or over, and most other days at temperatures higher than 27°C. Night time temperatures have also been well above average.

As a result of these conditions, veraison was more than two weeks ahead with all wine varieties going

through evenly and quickly. The North facing side of the vineyard allowed vines to benefit from the sun all day, enabling the ripening of the vineyard’s Cabernet range to perfection.

“I deliberately chose a north facing protected valley on Waiheke and Waiheke itself has much less summer rain than Auckland,” White explained.

Stonyridge has enjoyed international recognition for its wines, particularly its leading topend wine Larose. Larose has sold in top restaurants across Europe and various Three Star Michelin restaurants in France, Belgium and Netherlands. It has been named as the top Cabernet Merlot in Australia for 2013 with a score of 97 – the highest equal score for any red wine in Australia. It has also been

named the top Bordeaux Blend in New Zealand in the NZ Herald.

In 2016, White was recognised for his excellence in winemaking as the first New Zealander to be inducted into France’s prestigious Jurade de Saint-Emilion. The Jurade de Saint-Emilion is 800 years old and is the oldest wine brotherhood in the world.

Outside of wine, White enjoys sailing, yoga, history and geography.

For someone whose goal is to drink Larose in a balloon over the temples in Myanmar (he’s already ticked off most items on his winery bucket list), he offered down-to-earth advice for those starting out in the industry.

“Don’t take yourself too seriously,” he said. “Be serious about what you do, but what you do isn’t serious!” l

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