Hotel Magazine | Issue Two 2024

Las Vegas Spotlight

Meet the Chef Nancye Pirni

Women in Business Crafting Careers and Cultures

Common Hotel Complaints

As we all know, guest satisfaction reigns supreme, and addressing common grievances is not just important – it's essential for your success. This journey begins with a focus on cleanliness. The profound impact of walking into a pristine room, spotless bathrooms, and wellmaintained public areas sets the stage for the entire guest experience. Achieving this level of cleanliness requires more than rigorous protocols; it demands continuous staff training and regular inspections, ensuring that high standards become synonymous with your hotel's reputation.

But cleanliness is just one piece of the puzzle. The essence of hospitality lies in how guests feel during their stay, which is significantly influenced by service quality. Every staff interaction, from

the warm welcome at the front desk to the attentive service in dining areas and efficient housekeeping, shapes the guest experience. By focusing on training programs that enhance soft skills like empathy, attentiveness, and problem-solving, service quality can be elevated to new heights. Creating a culture where staff feel empowered to go above and beyond leads to more personalised and memorable guest experiences.

Room lighting, too, plays a crucial role, with effective day and night lighting setups, including guide lights for safety and convenience.

The bathroom experience is elevated through optimal water pressure, temperature control, and carefully selected amenities. Noise disturbances, often overlooked, can greatly impact a guest's comfort. This concern

is addressed by implementing soundproofing measures, enforcing quiet hours, and situating rooms away from noise sources.

A hotel's amenities, from culinary offerings to spa facilities, must reflect quality and care.

Location, though a fixed factor, can be leveraged. Hotels not in prime locations can offer compensatory services like shuttle transports or exclusive tours. Providing detailed information about the location's offerings and the unique aspects of the hotel itself can transform a seeming disadvantage into a unique selling point.

The reservation and billing process also plays a role in shaping the guest experience. A seamless booking system and a clear and accurate billing process are essential. Investment in reliable reservation software and staff training in these areas can minimise errors and enhance the overall guest experience.

Incorporating technology to facilitate guest experiences, especially in-room entertainment, check-in, and check-out processes, adds a modern touch. However, it's crucial that this technology is intuitive and user-friendly, avoiding unnecessary complications.

Navigating these multifaceted challenges in hotel management is vital for crafting an exceptional guest experience. It's about creating an environment where every aspect, from the tangible elements like cleanliness, comfort, and safety to the intangible elements like service quality and overall ambience, works harmoniously to exceed guest expectations. Have you addressed these common guest complaints? Elevate the entire experience of your offerings, and ensure your hotel's success in an increasingly competitive landscape. l

PUBLISHER: Tania Walters

ADMINISTRATION MANAGER: Kieran Mitchell

MANAGING EDITOR: Caitlan Mitchell

HEAD OF CONTENT: Sarah Mitchell

ISSN 2423-1193 (PRINT)

Supports:

100% owned

CONTENT MANAGERS: Caroline Boe, Findlay Murray

EDITORIAL TEAM: Sam Francks, Jenelle Sequeira

SENIOR DESIGNER: Raymund Sarmiento

JUNIOR DESIGNER: Raymund Santos

ISSN 2744-5984 (ONLINE)

Event Highlights at THAIFEX-HOREC Asia 2024

The upcoming THAIFEX - HOREC Asia 2024 trade show is a game changer for the hospitality industry sectors of hotels, restaurants, and catering (HoReCa). Groundbreaking innovations for the HoReCa sector will be presented at the exhibition alongside a series of events to showcase current best-in-practice techniques and immerse hospitality professionals in a deep learning experience. It all takes place from the 6th to the 8th of March 2024 at IMPACT Muang Thong Thani, Bangkok, Thailand. CLICK TO READ MORE

Air NZ Challenge Auckland Airport Spending

Air New Zealand has lodged an official request with Commerce Minister Andrew Bayly seeking an urgent inquiry into the regulation that is failing to constrain overspending by Auckland Airport.

Auckland Airport has proposed a massive $7 billion to $8 billion development over 10 years.

Air New Zealand believes it will be bigger than the combined investment by all three airports regulated by the Commerce Act over the past 30 years. Airlines will pay this through steadily increasing aeronautical charges, leading to unaffordable airfares for some Kiwis. CLICK TO

New Wing for Regent of Rotorua

Luxury boutique hotel, Regent of Rotorua, has unveiled a brand-new wing, adding 12 sophisticated Superior Rooms and expanding its total capacity by 35 percent. This exciting development caters to the rising demand for premium accommodation in the vibrant tourist destination, offering guests even more choice and enhanced comfort.

"This expansion is a testament to our unwavering belief in the potential of Rotorua as a world-class tourist destination," said Bruce Garrett, Managing Director of Brook Serene. CLICK

JW Marriott Auckland Unveil Redevelopment

JW Marriott Auckland has announced the renovation of the meeting and event spaces as part of its multimillion-dollar renovation project, with the JW Ballroom (400 max capacity) and multifunctional Auckland Room (150 max capacity), which are open for bookings now for events taking place from April onwards.

CLICK TO READ MORE

Drifter to Open in New Zealand

Drifter, a new design-led hybrid hotel brand in Australia and New Zealand, will open its first venues in Christchurch and Byron Bay this year with two more slated to open in 2025.

CLICK TO READ MORE

New

Appointments

for QT

QT Hotels & Resorts has continued to go from strength to strength with new leadership appointments. The award-winning hotel collection continues to welcome high-performing leaders into the fold whilst elevating their people and celebrating internal talent across QT in New Zealand.

Colin McClean has been appointed the General Manager of QT Wellington. McClean brings more than 18 years of experience in the country’s hotel industry, excelling in commercial strategy and operational acumen. Reflected in his emphatic leadership style, McClean has exceptionally high employee engagement with team development and success, some of his most prized accomplishments to date. Under Colin’s leadership, his properties have received recognition for Best Marketed Establishment, Best Luxury Hotel and Best Hotel at NZ Hospitality Awards for Excellence.

“As the market prepares for new heights across business and leisure, I’m excited to embark on this new chapter, both personally and for the hotel. With a keen eye for brand, I’m ready to lead with a unique ability to cultivate a thriving environment in line with the uniqueness of QT," said McClean.

CLICK TO READ MORE

WOMENinBusiness

Life isn't a Dress Rehearsal

Growing up, Sarah Meikle was constantly immersed in the food and hospitality sectors, being a daughter to a restaurant owner and granddaughter to a hotelier.

Having studied tourism and management at Massey University, Palmerston North and international economics at Lincoln University, Meikle travelled worldwide, helping destinations tell their stories through food and drinks.

Meikle had always dreamed of working for the New Zealand Tourism Board, now Tourism New Zealand.

From the mail room to a junior role in the international media team, she made her way up the ladder and even led a trip to Latin America, having learned Spanish at night classes.

Her ten-year journey at TNZ also included opening the office in Mumbai and working in London.

On her return to New Zealand,

Meikle began heading the marketing department for Wellington Tourism, and it was then that she co-founded Visa Wellington On a Plate.

“It grew quickly and needed a fulltime team, so I built a trust to run it. We also bought Beervana, enabling me to hire a small team,” said Meikle.

“Together, we now coordinate and market these fabulous events.

If I wasn’t busy enough, I also did consulting work under Food + Drink New Zealand and sat on several boards.”

Meikle finds herself fortunate to have worked in countries such as India, Argentina, South Africa and Saudi Arabia in the early days of her career. Her most recent highlight has been the transition of Visa Wellington On a Plate from an event to being the genesis for creating the

Wellington Culinary Events Trust.

“I used to be far more motivated by personal goals, but the longer I have worked in the tourism and events sector, I am now a lot more focused on the big picture – all boats float on a rising tide – I want to see success for everyone because everyone needs to win for there to be positive outcomes from events and tourism for our cities and regions.”

People who take risks are Meikle’s biggest inspiration, and she encourages people to be courageous and give it another chance if it doesn’t work the first time.

“We all know it’s hard sometimes to think outside the square and do things differently, but when you do, the magic happens often. Life isn’t a dress rehearsal.” l

Sarak Meikle, Director Food + Drink New Zealand, Co-founder of Visa Wellington On a Plate

Business

Fiona Hugues found great joy in preparing and sharing food throughout her life. This passion was instilled in her from a very young age, as she stood beside her grandmother making kindy shared lunch pikelets and, later, helping her mother’s dinner parties.

Growing up on a farm in the Waikato, Hugues was fortunate enough to have early exposure to paddock-to-plate practices and the opportunity to work in restaurants and fruit and vegetable stores during school holidays. This allowed her to develop a deep understanding of an array of flavours and seasonal eating.

After moving from Hamilton to attend art school in Auckland, Hugues came to appreciate the story of food and all it represents. Following a detour into the fashion retail sector, getting married and having kids, it was only after a meeting with a magazine editor that her career as a food stylist truly began.

Over the years, Hugues was featured in numerous editorial spreads, showcasing the details of her soirees at home and the accompanying recipes. Commercial jobs soon followed, with clients seeking her for their advertising campaigns.

Through reading, examining food images, and researching online, Hugues honed her skills and drew on past experiences to develop her expertise, and today, after more than a decade in the field, she is proud to look back on all that she has accomplished.

“Every photographer I work with has their style and preferred way of doing things, so watching and collaborating with them has been an incredible opportunity to refine and nurture my skills,” said Hugues.

Hugues finds herself frequently

collaborating with the food and art departments. The demands of each campaign vary depending on the director's vision, and her role usually spans a wide range of responsibilities, from cooking with a team and styling a scene on a remote West Coast beach to overseeing a grand banquet table in Queenstown. In other cases, she directs skilled chefs on how to plate their dishes in their restaurant spaces.

Her professional journey has been marked by several highlights, including being part of the creative team behind numerous awardwinning ad campaigns. She has also won prestigious international photography awards for her food photos created during the lockdown.

However, being named one of the top fifty most inspirational women in food and drink in New Zealand this year has to be the most significant accomplishment of her career.

Other creatives constantly inspire Hugues, most of them being creators she has met over social media, mainly Instagram. The platform has been a game changer for connecting and nurturing ideas within the global food and creative communities.

“I regularly chat via direct message with other stylists in Berlin, Paris, Canada, the USA and London and now have many industry friends I can call on in Australia thanks to meetings and friendships made through Instagram.”

Hugues admits that the industry can often be fake, so staying honest

and as true to yourself as you can be, along with practice, is the key to success.

“When I have downtime, I usually spend time in my garden, harvesting things to photograph, maybe creating a recipe and shooting it. Write and take notes. Post things you love, engage with others, ask questions, share thoughts and ideas, successes and failures - it’s how we all learn, and knowledge is wonderful.”

She also advises those entering the industry to invest in good equipment and assemble a basic styling kit to help cook and keep a tidy kitchen. Growing garnishes, even if it is a few herb pots on the deck, makes all the difference to a shot. Op shops are a great place to find inexpensive things that may be the missing detail you need on a shoot one day.

Fashion, culture, art, and her children are all sources of inspiration. However, it is the changing seasons that drive her the most. She finds the shifting light and weather, as well as the new foods that each season brings, to be quite exciting.

“My artistic mind goes into overdrive as I imagine novel ways to savour, showcase, and enjoy the latest season's flavours. I relish the first asparagus of spring and the field mushrooms that sprout up in our paddocks in autumn.”

At the end of a long day, Hugues usually takes a moment to absorb and be inspired by nature, which she describes as the most incredible designer. l

Te Arikinui Pullman A Fusion Of Culture and Design

Accor has officially opened the Te Arikinui Pullman Auckland Airport Hotel, which is now part of the largest hotel operator's portfolio in New Zealand.

Aunique fusion of cultural design, superior architecture, and premium hospitality, this is the first five-star hotel located at the Auckland Airport.

Its name 'Te Arikinui' is bestowed upon it by the Māori King Kiingi Tuheitia Pootatau Te Wherowhero VII, and its architecture is inspired by the discovery by the Tainui waka following their arrival at Manukau Harbour in 1350. The 'Sea to Sky' concept is a tribute to the Tainui.

The hotel's architects are Warren and Mahoney, and the hotel's cultural design elements are created by Renata Te Wiata, Carving Manager of Waikato Tainui.

Renata Te Wiata learned how to carve from his father, Inia Te

Wiata, who was a Master Carver for Waikato-Tainui for many years. The principles of Kiingitanga are deeply rooted in every piece of Renata's work, giving him a sense of purpose in the creative and carving process.

His cultural designs at the Te Arikinui Pullman Auckland Airport Hotel tell tribal stories and have historical meanings and include designs of the five taniwha that guided Tainui waka to Aotearoa and the taaniko designs found on the feather and muka cloaks in Kiingi Tuheitia's private whare taonga collection.

With exteriors that display cultural designs, the hotel's interiors exude comfortable luxury, including the 311 guestrooms and Te Kaahu restaurant, designed by the Space Studio team. The décor also features a custom-

designed carpet referencing the ocean wash as it reaches the shores of the Manukau Harbour.

Te Kaahu restaurant is headed by esteemed chef Nancye Pirini, offering a modern take on traditional New Zealand cuisine.

Pirini's passion for cooking started with her resourceful mother, who could always create delicious dishes on a tight budget, no matter how empty the pantry was.

She completed her studies at Auckland Hotel & Chefs Training School and Manukau Institute of

With exteriors that display cultural designs, the hotel's interiors exude comfortable luxury,

Technology and worked part-time as a line chef at Manurewa Returned Services' Association.

In 2005, Pirini joined the Dine, Sky City team, working under the worldrenowned Chef Peter Gordon. In two years, she became his Executive Sous Chef.

Beyond the restaurant sits the Te Kaahu lounge, an exclusive haven for meetings, relaxation, and dining.

The hotel also features a gymnasium, Toorea and Kootare meeting rooms, Kuriri Café and Eatery, and other amenities. Highly regarded

New Zealand fashion designer Kiri Nathan designed signature pieces for the women's front office uniform, such as capes, jackets, and blouses inspired by the hotel.

Auckland Airport and Tainui Group Holdings jointly own the hotel. The hotel is the third Pullman hotel to open in Aotearoa, New Zealand, and is joining another eighteen Pullman hotels across Australia and the Pacific.

The hotel's opening is well-timed, with global travel making a strong comeback after the last three years. l

Meet the Chef

Nancye Pirni, Te Kaahu, Te Arikinui, Pullman

Now, an executive chef at Te Kaahu, Te Arkinui Pullman Auckland Airport Hotel, Nancye Pirini grew up in Otara, South Auckland, from humble beginnings.

Pirini's passion for cooking started with her resourceful mother, who could always create delicious dishes on a tight budget.

After completing high school, Pirini took an introductory hospitality course. However, she had to put her career on hold when she became pregnant and resumed her culinary journey by starting a transition course at Te Puea Marae.

She then completed her studies at Auckland Hotel and Chefs Training School and Manukau Institute of Technology. While studying, Pirini worked part-time as a line chef at the Manurewa Returned Services' Association.

In 2005, Pirini joined the Dine, Sky City team, working under the worldrenowned Chef Peter Gordon.

Pirini continued to pursue her career dream and showed her resilience and passion for the industry by often doing early and graveyard shifts to accommodate her family. She also participated in culinary competitions and did well in patisserie, hot grill, and other frontline sections.

In 2005, Pirini joined the Dine, Sky City team, working under the worldrenowned Chef Peter Gordon. She became his Executive Sous Chef in two years and often took on extra projects, particularly Peter Gordon's charity events, which she continues to be involved with.

It was in 2010 that she finally succeeded in running her kitchen by

joining the Jet Park Hotel as their Executive Chef. She helped the team win the "Restaurant of the Year" title with the Restaurant Association of New Zealand in association with the Hospitality Standards Institute. She joined Accor Hotels in 2014 and became the executive chef of Novotel Auckland Airport's signature restaurant, The Square, now Thirteen50 Bar & Bistro.

Today, she proudly curates a menu of Aotearoa's finest cuisine inspired by the best of New Zealand's ingredients and produce at the newly opened Te Arikini Pullman Auckland Airport Hotel, a unique fusion of cultural design, superior architecture, and premium hospitality. l

FuelLing Kiwi Adventures with epic coffee

W e ’ r e a f a t h e r a n d d a u g h t e r d u o w h o b e l i e v e t h a t y o u r e p i c a d v e n t u r e s d e s e r v e t o b e f u e l l e d b y t o p - n o t c h c o f f e e . E p i c C o f f e e w a s a n i d e a b o r n f r o m o u r s h a r e d l o v e o f t h e o u t d o o r s , a d v e n t u r e s a n d o f c o u r s e , d a m n g o o d c o f f e e . A s a v i d a d v e n t u r e r s a n d e x t r e m e s p o r t s e n t h u s i a s t s o u r s e l v e s , w e w a n t e d t o c r e a t e a n a d v e n t u r ep r o o f o n - t h e - g o c o f f e e o p t i o n t h a t t a s t e d j u s t a s g o o d a s a v i s i t t o t h e l o c a l r o a s t e r s T r a d i t i o n a l g e a r r e q u i r e d t o b r e w c o f f e e w h i l e c a m p i n g i s b u l k y a n d c a n s l o w y o u d o w n W h e r e a s l i g h t e r , s i m p l e r m e t h o d s t e n d t o f a l l w e l l s h o r t w h e n i t c o m e s t o t a s t e a n d q u a l i t y S h o r t o f c o n v i n c i n g o u r f a v o u r i t e r o a s t e r s t o s e t u p c a m p i n t h e w i l d e r n e s s o r s t a r t m o b i l e c o f f e e c a r t s t o f o l l o w a d v e n t u r e l o v e r s a r o u n d o n t h e i r w e e k e n d m i s s i o n s , w e d e c i d e d t o m a k e o u r o w n a d v e n t u r e p r o o f , o n - t h e - g o s p e c i a lt y c o f f e e s o l u t i o n

E p i c D r i p F i l t e r s a r e f u l l y s e a l e d , d e s i g n e d t o w i t h s t a n d a n y a d v e n t u r e . F i l l e d w i t h s i n g l e o r i g i n , s p e c i a l t y c o f f e e t h a t w e r o a s t i n - h o u s e a t o u r m i c r o r o a s t e r y i n W a i p u , N o r t h l a n d

S o w h e t h e r y o u ’ r e h i t t i n g t h e s u r f , t h e s n o w , o r g o i n g b u s h , y o u c a n e n j o y t o p - n o t c h c o f f e e t h a t w i l l l e t y o u s o a k i n t h e e p i c m o m e n t s , w h i l e y o u r e f u e l f o r t h e j o u r n e y a h e a d

Photo by Ben Grainger

Hotel Council Aotearoa is Optimistic About 2024 in New Zealand

While some markets in New Zealand face near-term operating headwinds, the overall trend remains positive as international airline capacity rebuilds. Recovery after COVID was always going to be a marathon, not a sprint. Increasingly, regional authorities and local councils are starting to understand the tourism-enabling effect of good quality hotels.

HCA has already had a lot of positive engagement with new Minister of Tourism and Hospitality, Matt Doocey. Understandably, Minister Doocey is meeting with many different tourism industry stakeholders before announcing any new policy direction. However, early signs are that the new National-led coalition government fully understands how important the tourism industry can be in New Zealand’s economic growth story.

Tourism was, pre-COVID, this country’s largest export sector. The Kiwi population is surging on the back of immigration, which of course creates demand both for new domestic travel and for additional international VFR (“visiting friends and relatives”). The world is getting wealthier and demand for travel and experiences is back on its macro growth trajectory once again. New Zealand has open skies agreements and attempts to limit international

visitation are doomed to fail. If we allow Kiwis to travel overseas, then we must nurture a strong and sustainable visitor economy to replace that “lost” (or exported) expenditure.

Growth is coming to Aotearoa no matter what. The only question is whether we grow well, or go back to growing poorly.

There are still regulatory issues that need to be worked on. The hotel sector, alongside pretty much every other form of transient overnight accommodation, has repeatedly asked central government to start working with industry on a national regulatory framework for short-term rental accommodation (or “STRA”). Interestingly, even Airbnb agree that a national regulatory framework is a better response than leaving local councils to come up with their own rules.

As has been the case in New Zealand for more than twenty years now, the principal regulatory issue

affecting the tourism industry and hotel sector is the “tourism funding problem”. HCA has consistently called for a fair and reasonable national funding model for tourism, rather than death-by-a-thousandcuts from regional authorities imposing poorly-designed, local tourism taxes and targeted rates. Pre-COVID, central government in New Zealand collected NZ$3.9 billion in GST annually, but none of this money was shared systemically or formulaically with the regions.

In contrast, Australia’s GST-sharing regime includes calculations that take tourism visitation into account.

In order to grow well, New Zealand needs to get much better at reinvesting back into tourism infrastructure, being the hardscapes and other human-scale infrastructure that helps manage congestion and improve the destination for both tourists and residents.

To solve the tourism funding problem once and for all, there needs to be dialogue and compromise between many different stakeholders. Hoteliers should not shy away from new collection mechanisms, provided they are designed well and allow our sector to have a proper seat at the table. In short, Aotearoa New Zealand needs more tourists, more tourist infrastructure, more community engagement and more collaboration between industry, central government and local government.

When you meet with the new Minister of Tourism and Hospitality, and when you gather with other stakeholder in the tourism industry, please support HCA’s call for real and lasting solutions to the tourism funding problem. l

James Doolan

Meet the Chef Chris Nelson

Edgewater Wānaka Hotel

Chris Nelson described himself as a Yorkshire lad passionate about travel and food.

Upon leaving school, Nelson originally set his sights on attending an art college, but several events led him to culinary schools instead. He instantly fell in love with the creative side of cooking and considers each dish a form of art on the plate.

Since his first chef role at 15, Nelson aspired to be a head chef before his 21st birthday. His first role as a head chef was at a bar and grill in Japan, where he was allowed to design the menu and train his kitchen team. He added that this gave him an understanding of how to cost and source ingredients, which he hadn’t had experience doing before, let alone in a foreign country and a different language.

Nelson’s experience of using fresh produce in the United Kingdom, especially cherry tomatoes, and the use of winter vegetables in Japan provided the skill to craft a seasonal menu.

“If we as chefs can try to use the seasons to our advantage, we can help reduce the import of products grown in the opposite season abroad. This will help farmers, boost the economy, and reduce the fuel miles our food has to travel,” said Nelson.

His career has now spanned 15 years, and he still has the same passion as when he started. Nelson is currently executive chef at the Edgewater Wānaka Hotel. Although he said the job can be challenging at times, the people he works with make it an enjoyable environment.

“Working with other chefs from around the world inspires me; learning their culture and techniques is something I find really interesting, and I don’t think you would get that in another profession.”

Nelson prefers to serve simple food that showcases the ingredients when crafting his culinary creations. He has a passion for Asian flavours and said that his upbringing in Northern

England helped define his pallet of Indian Flavours. He said his time working in Japan was an eye-opening experience.

“Japanese food is so closely linked to nature and takes inspiration from the seasons, something I replicate with my dishes.”

Nelson thanked the Covid lockdowns for the time they enabled him to perfect his breadmaking skills. His kitchen team now makes six different bread types, including his specialty, Japanese Shokupan (Milk

Working with other chefs from around the world inspires me; learning their culture and techniques is something I find really interesting, and I don't think you would get that in another profession.

Bread). He has also trialled pita bread over the summer season. Nelson has also dabbled in cheese making and now makes all ice-creams in-house. Nelson said his recent aim has been to make as many menu elements as possible.

Regarding the industry, Nelson said that rising food costs have been a real issue, and the impacts of climate change on the food industry cannot be ignored.

“I think the recent severe weather has been a wake-up as to how much weather can impact the industry. It is so important that we all work together for a sustainable future. I am proud that Edgewater has been on a sustainable journey for many years.”

Nelson said it is important for aspiring chefs to stick at it and remain calm. He said it can be a fast-paced and high-pressured industry, where tempers run quite hot. Some of the chefs that Nelson has admired the most have been the ones who can remain calm in any situation.

In the future, Nelson said when the time comes to hang up the apron, he would like to teach. He noted his tutor's influence on his early years as a chef and would like to do the same for younger generations. He said the biggest lesson he learnt was that the drive and hard work would pay off and that a job in the culinary industry would help him travel the world. l

Taste of Summer

Sweet corn is the taste of summer, and LeaderBrand, one of the largest growers in the country, prides itself on growing corn in Gisborne. The climate, sun and soil are all perfectly aligned to grow what they believe to be the best sweet corn available.

LeaderBrand trials different varieties of corn from all over the world each year to ensure that they’re growing the perfect match to the conditions and Kiwis’ palettes.

“Our corn is all about ensuring the best tasting, sweet and creamy corn. We know how much Kiwis love their sweet corn, so it's important that every cob is packed full of flavour,” Richard Burke, LeaderBrand CEO, said.

LeaderBrand started planting in August to ensure harvesting for December and hitting Christmas tables, and then it is available through the crucial summer months for barbeques and easy meals over the holidays.

“Thanks to an amazing August in Gisborne, one of the hottest on record, we could plant our corn harvest successfully. Even though we’ve had more rain than we’d like, the warmer days and cooler nights mean the sweetness has been

locked into the crop.”

Once the sweet corn has reached maturity, it’s time to harvest. LeaderBrand doesn’t use machines. Every cob is hand-picked to ensure they deliver the highest quality corn to stores. The Quality Control team checks every crate before it leaves the field.

LeaderBrand says that once the perfect cob has been selected, it’s all about getting the field heat out as soon as possible. They transport all their corn to their state–of–the–art cooling centre, which helps to lock in the sweetness of the crop. Then, they deliver their corn chilled straight to the stores and distribution centres, usually by the next day of harvest.

A great tip for checking the freshness of the corn is to look for a cob with a tight green husk that is rounder and fatter at the ends. LeaderBrand does not encourage pulling back the husk in-store as this dries out the cobs.

Sweet corn is one of the last true seasonal vegetables available, so the team at LeaderBrand encourage celebrating its arrival and making the most of this delicious vegetable throughout the summer.

“Corn is only around for three months, so enjoy it. As well as being quick and easy to cook, there are plenty of health benefits.”

“Corn is an easy and tasty way to get more colours into your diet. It’s packed full of antioxidants and great for healthy vision. It's also a great source of fibre, rich in folic acid and vitamin C. Kids love it, so it's an easy way to add another vegetable to their diet.”

Sweet corn is such an important part of a Kiwi summer, and after the turbulent year, consumers need some sunshine and happiness. Let’s be honest: food is such a great source of pleasure. l

In-Room Monitoring

CES Expo Las Vegas |

The Alertify plug-in room monitoring device is designed to prevent costly damage for hoteliers. By detecting indoor smoking, noise disturbances, and occupancy breaches, Alertify empowers hoteliers to take proactive action.

Real-time alerts enable swift intervention to prevent noise complaints or property damages. The Alertify dashboard makes it easy to access live and historical data on noise and smoking levels, further enhancing property management insights. Additionally, after-incident reports can be downloaded and submitted as evidence in disputes, providing a robust layer of accountability.

Indoor smoking or vaping within hotel rooms can pose significant challenges, often resulting in extensive cleaning and additional expenses. Stubborn odours left behind can render rooms unavailable for the next guest, disrupting revenue streams and affecting guest satisfaction and reviews.

On average, the aftermath of indoor smoking incidents can cost hotels between $600 and $1,000 for cleanup alone, not to mention the revenue lost during downtime for severe smoke damage repairs. Compounding this issue is the difficulty in proving damages without concrete evidence, leaving hotels vulnerable to disputes and fraudulent chargebacks from guests.

However, with Alertify, hotels gain a powerful tool to detect and document indoor smoking incidents effectively. This technology provides the evidence to protect the hotel's financial interests and reputation, mitigating disputes and ensuring accountability.

Noise is another area where Alertify can be a powerful tool for hoteliers. Noise complaints rank as one of the most common grievances in hotels,

with a significant portion going unreported and potentially affecting online reviews. Negative feedback can result in the loss of future bookings, impacting revenue and reputation.

To address this, prompt and effective resolution of noise concerns is crucial for maintaining guest satisfaction and loyalty.

Implementing temperature monitoring systems in hotels enhances guest comfort and offers strategic cost-saving benefits. Proper temperature control can significantly reduce energy costs, potentially saving hotels up to 20 percent. Additionally, maintaining optimal temperatures helps extend the lifespan of HVAC systems, reducing maintenance and replacement expenses.

Alertify's temperature monitoring solution gives hotels a data-driven approach to minimising operational expenses and maximising energy efficiency, contributing significantly to the bottom line. l

Forward Thinking Technology

Innovative technology has become an integral part of the modern hospitality industry, with a direct target on navigating consumer behaviour changes and operational efficiencies. To tackle emerging challenges head-on, strategic alignment is necessary for all businesses.

For smaller businesses with limited resources, embracing the latest technology, such as artificial intelligence or machine learning, can be costly. To make it more accessible for the wider community, recent research has indicated the best resources for hotels to utilise. This has been tailored to offer valuable insights, enhance business processes, and elevate the guest experience.

Senior research analyst at InfoTech Research Group, Elizabeth Silva, said that 2024 should be the year that all hotel businesses should seriously consider the role of technology.

"Hotel business and technology leaders must work together to map

out tactical and actionable plans to support an organisation's strategic goals and reach Exponential IT status," said Silva.

"An effective AI and ML transformation plan executed within the next one to two years can define the next one to two decades."

The research has suggested four critical points for business operations, as well as the best practices to explore when considering the latest technology.

Guest Attraction:

Gen AI and ML can help the industry improve property appeal and optimisation through datadriven decision-making and advanced technologies to increase guest interest.

Guest Entertainment:

Innovative technologies can help enhance the quality of on-property activities, ensuring guests are engaged and entertained through new experiences.

Guest Retention:

AI can help develop meaningful interactions with guests to enhance engagement and develop reoccurring experiences through exceptional operations.

Back of House:

AI and ML can help optimise the employee experience through changes that make work easier and more enjoyable, thus increasing job satisfaction.

As technology continues to advance, the hospitality industry is in a better position to meet the evolving needs of guests whilst staying ahead in a competitive market.

A technology blueprint is suggested by the research group in order to clearly identify which areas of the business require the most attention. This will enable a stronger focus on delivering a higher-quality service to guests with the best possible use of the technology available on the market. The research data found that exploring industry-leading best practices can catalyse early ideation sessions and accelerate the roadmap to transformation.

The industry has become reliant on innovative technologies that can identify weaknesses or potential challenges for businesses. Especially for post-pandemic recovery, the use of artificial intelligence and machine learning can have a resounding impact on day-to-day business. l

Cleanliness is Key

In hospitality, the significance of crisp, clean sheets goes beyond mere aesthetics.

It profoundly influences guest safety, satisfaction, and the financial bottom line. Here's a straightforward breakdown of why high-quality bedding and scrupulous cleanliness are core elements of effective hotel management:

Guest Safety:

• Prioritising cleanliness in sheets, focusing on eliminating allergens and bacteria, instils confidence in guests. This commitment to safety creates a comfortable environment, allowing guests to relax and trust that their wellbeing is the top priority.

Comfort Assurance:

• High-quality hybrid spring memory foam or latex foam designs are used in hotel beds to provide great pressure relief and support, coupled with mattress toppers, soft sheets, and fluffy comforters.

Creating a Positive Ambience:

• Clean sheets contribute significantly to an inviting atmosphere. Sheets free from stains or odours set the stage for a positive guest experience, enabling them to concentrate on their stay without concern for cleanliness.

Optimising Sleep Quality:

• Clean sheets provide an optimal sleeping environment, ensuring guests wake up refreshed and prepared for the day.

Sustainability:

• Incorporating eco-friendly detergents and energy-saving measures in linen maintenance aligns with sustainability goals and resonates with environmentally conscious guests.

Guest Satisfaction:

• Cleanliness stands as a cornerstone of guest satisfaction. Establishments that place a

premium on clean sheets surpass guest expectations, resulting in positive reviews, heightened loyalty, and repeat business.

Financial Impact:

• Clean sheets play a pivotal role in the financial success of hospitality establishments. Satisfied guests are more inclined to recommend the property, increasing occupancy rates and revenue. Proper maintenance extends the lifespan of linens, reducing replacement costs.

The business case for clean sheets is straightforward yet impactful. It extends beyond guest satisfaction, shaping the landscape of safety, employee morale, and the overall prosperity of your hotel. Investing in suitable quality sheeting and having an outstanding cleaning regime is a prudent choice for enhancing the guest experience and ensuring longterm business success. l

bedbugs

Don't Let the Bed Bugs Bite

Pest control has become a growing concern for the global accommodation industry, emphasising the need for regular checks in guest rooms. Detection of bed bugs has put the industry at risk, with the concern of guests being severely bitten at the forefront of health and safety measures. To catch outbreaks early, hotels have been encouraged to invest in appropriate precautions to avoid an infestation of the unwanted guests.

Bed bugs are a universal problem, but are not an entire reflection of a hotel’s cleanliness. This means that even five-star luxury hotels can experience an outbreak of bed bugs. The insects can be found in a range of places from bedding, mattresses, under carpets or in furniture. Whilst they do not spread disease, bed bugs can cause an allergic reaction to guests if bitten.

In the second quarter of 2023, the accommodation industry in the United Kingdom saw a 65 percent increase in bed bug cases, compared to the year before. In the United States, it has been reported that an average of one in five hotel rooms may have been infested with bed bugs. Internationally, the average rate of hotel rooms with bed bugs is 80 percent.

The cause of the problem is typically preventable. The lack of cleaning,

personal hygiene and belongings, and the transportation of bed bugs from one hotel to another are the main causes. To prevent any outbreak, a bed bug policy programme has been widely suggested by industry leaders. This would clearly inform both guests and staff about how to notice bed bugs, preferably before the room is occupied.

Preventing a bed bug outbreak is important to a hotel's reputation. With countless online platforms for guests to share their experiences and opinions, it is vital to act upon any outbreak to avoid future guests from turning away.

Hotels are responsible for keeping guests safe and providing a comfortable environment. Part of a bed bug policy programme should be to take swift action immediately, and to have a necessary supply of cleaning products on hand should they be needed. Hotels have also

been advised to be in ongoing communication with professional pest removal companies to ensure the process is dealt with thoroughly. Dealing with an established outbreak can be a costly exercise for hotels. On average, exterminator fees, replacement costs, and loss of business will cost several thousands.

Dealing with an outbreak of bed bugs whilst guests are accommodating has proven to be an unwanted ordeal. An example of this was recently reported in Australia, when on a Queensland getaway, an Australian couple were forced to stay in the hotel lobby overnight after discovering their room had bed bugs. The hotel was at full capacity, creating a contingency crisis for hotel staff.

With the ongoing rise in reports of bed bugs found in hotel rooms, it is a crucial time to ensure that every room is in the best possible condition before guest arrival. l

Provider of Solutions for Bed Bug Control

To prevent customers from having problems with bed bugs, and to detect or monitor bed bugs in order to identify the problem early, Nattaro Labs is the ideal product company.

Nattaro Labs are the bed bug experts, and have unique patented Swedish inventions that prevent and detect bed bugs.

Proven Effect

Nattaro Scout is a bed bug monitoring system with proven effect. Thanks to its design, the monitor is easy to fit on the floor, under the bed frame, or inside the bed between the mattress. The unique lure consists of synthetic pheromones and mimics the normal sized bed bug harbourage (aggregation). The construct is a pit fall trap, where the bed bugs can climb in, but not out. When used as a continuous monitor, the lure should be changed on a regular basis.

• Immediate release, refresh lure every month

• Captures bed bugs of all stages

• For early detection, long-term monitoring and quality control of treatments.

Working with the Bed Bug’s Biology, Not Against It

Research has shown that nine out of ten bed bug infestations start in beds, and since the growth rate is exponential, it is important to discover an infestation early. The Nattaro Scout device captures all stages of bed bugs, making it a useful system for professional pest control technicians. Due to its design, the product is easy to work with and fits well where it is needed, whether under the bed, on

PestStop is the exclusive distributor in NZ and Australia

the floor or between the mattresses.

The Nattaro Scout to identify an infestation before treatment and as a control to verify the effect of the treatment. The hit rate is 90 percent or higher, i.e. the probability of a catch.

• Easy to place between mattresses or by bed legs on the floor.

• An effective and discrete bed bug

trap in any environment

• A perfect complement to other pest control routines

Use Nattaro Scout for a suspected infestation, but there are no sightings of bed bugs. Use post-treatment to verify that the result has been successful. The lure is especially attractive to female bed bugs. l

by Greg Natale

by Florence Broadhurst

A mix of antique furniture, modern elements, and vibrant colours has created the perfect blend for an aesthetically effective look. Older materials with modern flare have gained popular attention internationally, and is expected to be one of the defining interior themes for 2024.

To re-create the Eclectic Grandpa concept, don’t be afraid of matching crazy with calm, as the ultimate charm of the look is to showcase character.

The first step is to find a base. The Brian Sofa from Trenzseater has a lavish, luxurious beauty to it. The historical library-esque sofa is the perfect size for a lobby, communal area, or suite, and can seat three to four people comfortably. The emerald green velour is rich with opulence, whilst the detailed bun feet with gold-finished caps add an extra touch of glamour.

To extend the antique look,

ECLECTIC GRANDPA

A new trend has once the interior design arrival of ‘Eclectic

the Container New Antiques Bar

by Moooi has a classic look, perfect and is perfect for any area. Whether it's placed in a hospitality environment for guests to sit around, or as an ornamental feature in a lobby or reception area, the contemporary, minimalistic table will be sure to fit right in.

For a modern take on a classic look, the Salon Chair from CR Essentials is the perfect look. The wooden base and mustard velour furnishing make for an unlikely pair, whilst the shape of the occasional chair boasts a gracefully curved shape. The Salon Chair would work well in guest rooms, in a lobby, or even in a hospitality setting. The chair also comes in a range of different styles to best fit the existing interiors of a hotel if needed.

One of the most underappreciated parts of a hotel room is the floor. Brighten up the floor space with the Stella Diva rug

Leaner

Stella Diva Rug

Ourlieu Charmed Cushion from Republic Home

Container New Antiques Bar leaner by CR Moooi

Cranes Moonbeam

CLECTIC GRANDPA

once again swept design universe with the ‘Eclectic Grandpa’.

designed by Greg Natale. The use of shapes, colours, and patterns makes for a creative design that screams character and vibrancy. Made from 100 percent New Zealand Wool, the oval-shaped rug is customisable and creative and has a modern look with a touch of Art Deco.

Reminiscent of times gone, the Ingrid Petite Mirror from Urbano Interiors is the perfect piece for any Eclectic Grandpa interior look. The simplistic frame and ornate embellishment offer a tasteful, traditional look. The curved edges, golden frame, and overall beauty of this piece will add a touch of glamour to any location, and will make guests feel relaxed and at ease.

For a soft wallpaper, the Cranes Moonbeam by Florence Broadhurst is a stunning design with a tranquil appeal. To avoid taking the shine off the other centrepiece items in the room, opt for a calmed-down background that still has vibrancy. The Cranes Moonbeam has a sense

of a 1970s interior to it, comprising a collection or white-silhouette trees and flying cranes.

The Ourlieu charmed cushion is a fun, eccentric addition to the Eclectic Grandpa look, complete with a range of colourful patterns and specific details. The cushion has silver piping with a black grey fabric on the reverse side, making it ideal for any solid-coloured couch or chair.

For the occasional pop of colour, the Cidex Tapered Candles from Design Denmark are the easiest way to continue the colour theme of the hotel throughout the lobby, dining rooms, and even guest bedrooms. Offered in a range of colours, the Cidez Tapered Candles are true to their colour from the outer layer to the wick. The candles are fragrancefree and non-toxic and will look great in any location.

The Electic Grandpa design concept will create a lasting impression for guests and has ushered older styles into a modern era. l

Cidex Tapered Candles from Design Denmark

Brian Sofa from Trenzseater

Salon Chair from CR Essentials

Ingrid Petite Mirror from Urbano Interiors

Viva LAS VEGAS

FAt 68 stories high and nearly 20 years in the making, Fontainebleau Las Vegas has become the most recent five-star resort to open along the famous Las Vegas strip.

rom opulent hotels and fine dining restaurants to being an international entertainment mecca, Las Vegas is a glittering oasis nestled in the heart of the Nevada desert.

Known for its culture of luxury and excess, Las Vegas is home to over 154,000 hotel rooms with an average occupancy rate of 83.5 percent for the entire region. More than half of the world's 20 largest hotels are also located along the Las Vegas Strip.

Post-pandemic recovery has indicated continued growth for the region, which dominated other major tourist destinations across North America. Visitor spending in the Las Vegas area is averaged at $44.9 billion per year, with a total economic impact of $79.3 billion.

Ten newly constructed hotels have opened in the past two years, which is evident to the region's undeniable growth. A strong pipeline for future construction in the area is expected to be completed in the coming years.

With an influx of tourists comes an influx of attractions. Las Vegas has gained notoriety as a culinary destination in its own right, with an impressive lineup of world-renowned chefs and restaurants. From fine-dining restaurants to casual

eateries, and Michelin-starred restaurants to celebrity chefs, the culinary landscape of Las Vegas is just as varied as its skyline.

Over 57 million passengers touched down at Harry Reid Las Vegas International Airport in 2023, more than any other year on record. Clark Country director of aviation, Rosemary Vassiliadis, said that setting a new annual record emphasised the strength of travel in the Las Vegas area.

“We worked to raise the bar even further in 2023, as millions travelled for special events, conventions, sporting events, concerts and more. Our attention is already focused on 2024 and meeting the continued demand for the growing region,” said Vassiliadis.

It isn’t just tourists who venture to Las Vegas either, with some of the biggest names in show business frequently appearing among the city’s unparalleled array of entertainment offerings. Iconic venues such as Caesar’s Palace, the Bellagio, and MGM Grand consistently host headline acts that cater to diverse audiences, which has ensured there is something for everyone.

Las Vegas has proven to be a timeless destination with no sign of slowing down at any time soon. l

Lap of Luxury

As luxury hotels constitute a significant investment for developers, location is crucial to its success.

Aside from the showmanship, glitz, and glamour, Las Vegas is home to a staggering number of luxury hotels, each with unique quality.

With its extravagant aura and distinctive design, Las Vegas has created a standard for high-quality furnishings, lavish interior decor and world-class architecture within its luxury offerings. An example of this is the Bellagio Hotel.

Since its debut on the strip in 1998, the Bellagio has displayed some of the highest-quality luxury accommodation in the region. The staggering hotel is predominantly one of the most popular with guests, and

onlookers flock to the property daily to witness the famous fountain show.

Beyond its exterior, the Bellagio has an aesthetic inspired by picturesque villages of Europe, with a grand lobby, full-service spa and salon, world-class entertainment, and guests endure a luxurious array of rooms and suites.

The Bellagio lobby is the first taste of what is yet to come for guests. An exuberant floral arrangement decorates the ceiling with modern lighting fixtures and tiled floorings.

Guest rooms have a neutral colour palette of soft blues, creams and white. Panoramic views are surrounded by modern furniture, all

with an embellishment of gold or metallic trimmings.

The Bellagio is known for its highly acclaimed dining precinct, including luxury attractions like the Bellagio Conservatory & Botanical Gardens.

"The Bellagio Conservatory is one of Las Vegas's most visited and photographed attractions. We wanted to create an entirely new and immersive way for our guests to experience the beauty of this space," said Bellagio Vice President of Food and Beverage Josef Wagner.

"The sights, sounds, colours, and energy of the Conservatory, combined with chefs Michael Mina and Mario Carbone curating the culinary journey,

make for an epic experience that only Bellagio can deliver."

Until 2023, The Cosmopolitan was the most expensive hotel complex to be built in Las Vegas history. Its rooms and suites with rooftop and poolside dining have been a major appeal for visitors, with elaborate features such as a giant stiletto and a giant illuminating chandelier. Upon joining the MGM Resorts company in 2022, President Bill Hornbuckle said signing The Cosmopolitan was a major milestone for the company's luxury portfolio.

"The Cosmopolitan of Las Vegas has already established itself as one of the Strip's premier resorts

with an iconic brand, well-curated experiences and a loyal customer base," said Hornbuckle.

For a modern taste of luxury, the Aria Resort & Casino comprises exclusive experiences with familyorientated holiday accommodation. The Aria Resort & Casino soars over 50 stories high, comprising two main towers and smaller buildings, containing over 4000 hotel rooms and suites. The complex has been described as a comfortable, clean environment with fine dining.

Unlike other hotels in the area, the Bellagio and Aria hotels and casinos are un-themed. This has provided guests a chic ambience without

lasvegasspotlight

a strict design brief to continue throughout the hotel.

Whilst themed hotels play to the strengths of the Las Vegas area and its attraction to tourists, un-themed hotels have become a popular choice for developers in recent years to balance the variety of accommodation options for guests. An influx of themed hotels during the 1980s and 1990s created a more family-orientated environment, whilst recent luxury hotels and resorts have targeted adults as ideal customers.

Part of the appeal of Las Vegas' luxury hotels and resorts is custom VIP experiences. Each hotel has a series of unique offerings, be it for tourist attractions or inhouse services such as dining, performances or room services.

Las Vegas has been widely recognised for its unparalleled guest services and attention to detail. Due to the high rate of international and domestic visitors, luxury hotels have strongly focused on providing high-standard service. This has gone beyond the lobby and has been implemented in other departments, such as cleaning, restaurant services, and luggage handling.

Several other hotels in the Las Vegas area have adapted to the un-themed approach of luxury, with hotel exterior upgrades a major trend. For themed hotels, the luxury accommodation concept has limitations and is harder to convert to an unthemed model. Some hotels have removed once-popular attractions but have since become eyesores. For example, the iconic pirate ship that set sail in front of the Treasure Island Hotel & Casino was permanently docked in late 2023.

Luxury hotels have become a major revenue generator for Las Vegas, and with post-pandemic recovery well underway, there is no sign of luxury investment slowing down. l

Accommodating Immersive Themes

Nowhere in the world has a collection of themed hotels quite like Las Vegas, which has become an array of imagination, storytelling, luxury, and international culture all in one destination.

Whether its familyorientated, chic, exotic, or nostalgic, Las Vegas hotels have encapsulated various themes unimaginable in any other destination worldwide. Since the region's major tourism boost in the 1930s, Las Vegas has become infamous for its accommodation offerings, which has seen many popular hotels and resorts become landmarks in their own right.

Notable examples of hotel theming can be found along the Las Vegas Boulevard. Caesars Palace is perhaps one of the most recognisable hotels in the world, complete with almost

4,000 guest rooms and suites spread across five towers. Caesars Palace has an exterior and interior reflecting Ancient Roman times, with many statues, columns and iconography typical of the period adorning the entire complex.

At the other end of the Las Vegas strip is the Luxor Hotel & Casino. Since its opening in 1993, guests have been enchanted by its Egyptian theme, instantly identifiable by its Pyramid shape and replica of the Great Sphinx of Giza. Inside the hotel, a collection of palm trees, neutral-stone colours, statues and period-styled architraves transport guests into

an Egyptian oasis. The theme continues in guest rooms, with mosaic patterns resembling Egyptian patterns and hieroglyphs visible through bedding, decor, and wallpaper.

In Las Vegas, the reality of visiting another city without the need for an aeroplane or travel has proven successful among tourists. Cities like Paris, Venice, and New York are found along the famous strip.

Paris Las Vegas represents an ambience expected to have been found in France, with a half-scale replica of the Eiffel Tower and other notable landmarks such as the Arc de Triomphe, the Louvre, and the Musee d'Orsay. The 34-storey hotel houses nearly 3000 hotel rooms and has a collection of notable restaurants, including Gordon Ramsay Steakhouse, Nobu, and Bedford.

Virtually next door to Paris Las Vegas is the Venetian Las Vegas, an homage to the canals of Venice. The Venetian Las Vegas is a luxury hotel containing 4000 rooms and

a highly acclaimed casino. The hotel has become a popular tourist destination for street traffic due to its famous exterior and outdoor gondola experience.

The New York New York hotel resembles the world-renowned New York Skyline. Part of the hotel's identity involves an amusement park and casino, complimented by acclaimed restaurants such as Gallagher's Steak House, Nine Fine Irishmen, and Il Fornaio.

The concept of theming hotels is a unique asset to the Las Vegas hotel industry. In most other tourist hubs around the world, themed hotels would represent a less desirable accommodation offering, whereas in Las Vegas, it's part of its identity. The over-exuberance of decor has played to Las Vegas' charm, offering guests a one-of-a-kind experience.

Many consider theming hotels to be immersive storytelling, especially when the narrative has continued throughout the hotel. As international tourists are fascinated with other cultures, the variety of themed hotels in Las Vegas has built a reputation as a must-visit destination.

Themed hotels are a key element of Las Vegas' marketing strategy, with several themed hotels having been featured in international films and television shows and advertising campaigns. Every themed hotel has been designed towards its target audience. For example, guests seeking a tropical paradise would be more inclined to stay at the Tropicana or Rio hotels, which strongly emphasise soft interiors, natural elements, relaxation and luxury.

Themed destinations have proven to generate a high percentage of revenue within the area and have become a crucial part of Las Vegas' image on the international stage. Las Vegas has built a reputation for its culture as an escape from reality, which is an allure for many tourists. l

Latest and Greatest

At 68 stories high and nearly 20 years in the making, Fontainebleau Las Vegas has become the most recent five-star resort to open along the famous Las Vegas strip.

Ultimately a $3.7 billion dollar project, the initial plans for Fontainebleau Las Vegas were first revealed in 2005. Construction soon followed in 2007, but ceased in 2009 due to a lack of funding. Left uncompleted and without ownership, the property was eventually reacquired by Jeffrey Soffer, Fontainebleau's chief executive officer and development chairman.

Soffer said that for almost 70 years, the Fontainebleau brand has challenged boundaries and expectations.

"With Fontainebleau Las Vegas, we have transcended aspiration and set the stage for a new era of luxury hospitality defined by innovation, sophistication, and opulence, with an inextricable link to our roots at

the Fontainebleau Miami Beach,” Soffer said.

Officially opened in December 2023, Fontainebleau Las Vegas has all the glitz and glamour that tourists are in search of, as well as many physical assets to its name. The hotel complex boasts six different pool areas spread out over a sixand-a-half-acre pool deck, with 36 neighbouring restaurants providing a range of international cuisines from south-east Asian, French, Italian, and classic American.

Vice president for food and beverage at the complex, Bryan O’Sheilds, said that the culinary team at Fontainebleau Las Vegas is an impressive collection of industry veterans who have worked tirelessly to bring together experiences that the Las Vegas area has not seen before.

"Together, we have been able to unite many of Fontainebleau Miami Beach's famed partners with some of the most culture-defining restaurants from across the globe, bringing Fontainebleau Las Vegas' vision for a best-in-class food and beverage program to life," said O’Sheilds.

Development president, Brett Mufson, said that the culinary programme is the convergence of tradition and innovation, honouring the brand’s 70-year history, and has pushed the boundaries for guests with an appetite for adventurous and unforgettable dining experiences.

"This restaurant collection is akin to a symphony. Each concept plays a role in the daily concerts our guests experience, with 1,440 minutes orchestrated with exceptional dining and libations,” said Mufson.

Source: Fontainebleau Las Vegas

We want to ensure that every moment and theme - from elevated to exceptional, from high-octane to chill - harmonises seamlessly with their desires and tastes.

Source: Fontainebleau Las Vegas

"We want to ensure that every moment and theme – from elevated to exceptional, from high-octane to chill – harmonises seamlessly with their desires and tastes."

Infamous for its performance and entertainment offerings, Fontainebleau Las Vegas has added to the area’s impressive array of theatres, stadiums, and international headlining acts. The 3,800 seat BleauLive Theatre has recently been occupied by hip-hop artist Post Malone, whilst the hotel complex has several plans in the pipeline for future sporting events, most notably heavy-weight boxing matches.

Fontainebleau Las Vegas also houses a 90,000-square-foot luxury retail space, featuring international brands and designers of fashion, accessories, and cosmetics. Soffer said that the hotel has lived up to its expectations, and will deliver a truly unique experience.

"This building represents a remarkable new chapter in our storied legacy and will be a beacon for those seeking to indulge in the unforgettable."

Spa and wellness has become one of the most requested services for hotels to offer guests. Fontainebleau

Source: Fontainebleau Las Vegas

Las Vegas has included no less that five new spa and wellness centres, including the acclaimed Lapis Spa & Wellness, IGK Salon, and NutriDrip IV Drip Lounge. The complex also features a fitness centre with panoramic views of the area.

Due to its location along Las Vegas Boulevard, the hotel complex has integrated a guest transport system to allow a simple route to nearby transport hubs and local landmarks. The hotel is said to be no less than 20 minutes from Harry Reid International Airport, and a 10-minute walk to the nearby Las

Vegas Convention Centre. The hotel complex has also integrated modern technology to advance its selfparking system, which is included in guest fees. Including the transport infrastructure has indicated the modern way that hotels have catered to the broader needs of guests before and after their stay.

Fontainebleau Las Vegas has provided an example of modern luxury design with practicality in mind. The hotel has become an indication of what future major hotel properties may represent in coming decades. l

Source: Resort World Las Vegas

TTraditional, Yet Contemporary

Since opening its doors in June 2021, Resorts World Las Vegas has rapidly grown into one of the most sought-after hotel complexes along the Las Vegas Boulevard.

he Resorts World Las Vegas complex was the first significant hotel property to open on Las Vegas Boulevard in over a decade, following the Cosmopolitan Hotel in 2010. While it is common for most hotels in the area to undergo a rebrand or makeover, Resorts World Las Vegas was an entire redevelopment process, including space for public foot traffic to pass through.

Comprised of over 3,500 guest rooms and suites, Resorts World Las Vegas is just the latest instalment in association with Hilton Hotels &

Resorts in the area. Through the partnership, Resorts World Las Vegas combines three Hilton brands (the largest multi-brand deal in the company's history), including the largest Conrad Hotels & Resorts property in the world, one of the first LXR Hotels & Resorts locations in the U.S., and a marquee Hilton Hotels & Resorts hotel. This ushered in new technology and world-class precincts unseen in other Las Vegas hotels.

"Resorts World Las Vegas has redefined the hospitality standard in Las Vegas with unmatched dining and entertainment, more variety

of hotel accommodations than anywhere else on the Strip, and the city's most progressive technology," said Scott Sibella, President of Resorts World Las Vegas.

"We are filled with gratitude and excitement as we approach our opening this June and hope to play a role in Las Vegas's rebound after what has been an incredibly challenging year for the destination and greater hospitality industry."

Adjacent to accommodation, Resorts World Las Vegas has over 40 food and beverage options, ranging from fine dining and quick-service

restaurants to original and exclusive concepts. Since the hotel's opening, several international restaurant brands have joined the list, including Copper Sun, a new take on InnerMongolian cuisine. The launch was the brand's first fine dining restaurant in North America.

"The exquisite taste and luxe ambience of Copper Sun perfectly complement the world-class hospitality offered at Resorts World Las Vegas," said Bart Mahoney, vice president of food and beverage at Resorts World Las Vegas.

"We set out to carefully design a culinary program offering a diverse roster of food and beverage concepts."

Resorts World Las Vegas has adopted a modern-Asian theme throughout the complex, from the hotel lobby and meeting spaces to guest rooms. On-site restaurants to continue the modern-Asian theme include FUHU Bar and Restaurant, offering a twist on contemporary Asian cuisine, and Genting Palace, a homage to authentic Chinese

culture. Modern-Asian was chosen as the theme following an attempt to 'appeal to a broader audience'. The ultimate vision was to create a space of luxury with Asian-inspired touches. Company officials abandoned any theming with panda enclosures or representations of the Great Wall of China early in the design process.

At the time of construction, Resorts World Las Vegas was a $4.3 billion project, the most expensive resort to be built in Las Vegas history. This surpassed previous records set by The Cosmopolitan ($4.18 billion) and Wynn Las Vegas ($3.26 billion). The cost is mainly due to investments in technology, such as large LED video screens on the exterior of two main towers in the complex.

Resorts World Las Vegas believe that the unique design of the complex and its commitment to providing cutting-edge amenities and captivating experiences are the foundation for curating a thoughtful resort experience that has aimed to redefine the luxury hotel standard in Las Vegas. l

Source: Resort World Las Vegas

Source: Resort World Las Vegas

Source: Rich Fury/Sphere Entertainment

Beyond Imagination

USA | Sphere Entertainment Co has reported the financial results for the fiscal second quarter ending December 31, 2023.

In its first full quarter of operation, Sphere, the nextgeneration music venue in Las Vegas, lost $193.9 million on revenue of $167.8 million.

In the quarter ending December 31, 2023, nearly half of Sphere's revenue — $92.9 million — came from The Sphere Experience's 191 performances. The Sphere Experience includes a tour of the venue and a viewing of the film Postcard From Earth.

Concerts accounted for nearly all of the $55.2 million of event-related

revenues with advertising outside the venue and suite license fees totalling $17.5 million.

Since opening in September last year, Sphere in Las Vegas has attracted worldwide attention and robust demand from guests, artists and advertisers.

Recent Sphere highlights include:

• U2 has continued its multi-month run at Sphere, with every show sold out. After extending multiple times due to strong demand, U2 will conclude its run at Sphere early in

March with its 40th show;

• Renowned bands Phish and Dead & Co. each announced upcoming multi-night performances to take place at Sphere;

• The Sphere Experience featuring Postcard from Earth debuted on October 6, 2023, grossing over one million dollars in average daily ticket sales on days The Sphere Experience took place in the fiscal 2024 second quarter;

• Sphere launched campaigns from numerous global brands on the Exosphere during the quarter

and was a prominent feature of Formula 1's inaugural Las Vegas Grand Prix in November.

"Sphere is a next-generation medium intended to disrupt the traditional venue model. With positive adjusted operating income at the Sphere segment in our first full quarter of operations in Las Vegas, our early results are beginning to prove that thesis, and we remain confident in the global opportunities ahead," said Executive Chairman and CEO James L. Dolan. l

No Business Like Show Business

One of the main tourist attractions in Las Vegas is the wide range of entertainment on offer.

Many international performers have shaped Las Vegas’ entertainment reputation. From the days of Elvis Presley and Sammy Davis Jr. to the current headliners of Adele and U2, there is still a high demand for stellar entertainment offerings.

Most major hotels along the Las Vegas Strip house theatres have an average capacity in the thousands. Not only does a world-class auditorium attract major headlining artists, but it also generates more revenue for the hotel through ticket sales, hospitality, shopping, and accommodation.

Las Vegas has become associated with selected entertainers through long-standing residencies. Canadian circus company Cirque Du Soleil entered the Las Vegas market back in 1993. In 2024, Cirque Du Soleil has six shows in different hotels at the same time. Magician David Copperfield has been a Las Vegas regular since 1996, and music trio ‘Blue Man Group’ has held a residency since 2000.

The array of entertainment performances in Las Vegas has been regarded as broad, with almost every type of performance available, including music, dance, magic, and comedy. A multi-use auditorium has proven essential for hotels along the strip, especially when competing against other head-ling acts.

Caesars Palace built a 4,100seat theatre in 2003, known as the Colosseum. Constructed at a cost of US$108 million, the theatre generated a total gross revenue of nearly $36 million in 2022 alone. This was achieved over a programme of 54 shows and a total of 197,964 attendees.

Hotel theatres have also proven a valuable asset for conferences and meetings. Of the more than 40 million visitors to the area in 2023, nearly five million were for conferences.

Entertainment in Las Vegas is not limited to just performances, as it has influenced almost every sector in the tourist hub.

Hospitality has incorporated an element of entertainment

Source: Synchronized Swimming from "O",

Source: Finale from KOOZA, Cirque du Soleil

Source: The Colosum Exterior, Caesar's Palace

into its operation, be it in-house performances, themed spaces, or offering one-of-a-kind experiences through immersive detail.

The Minus5º ICEBAR at Mandalay Bay, The LINQ Promenade and the Venetian Resort have transported guests from the hot desert of Nevada to an arctic wonderland. To keep attracting guests back, Minus5º ICEBAR has paired its Fresh & Cool menu with seasonal offerings. The

It's always gratifying to see people embrace your story and characters, whether on the big screen or with a fully immersive experience like this one in Las Vegas.

latest is its boozy hot chocolate, a decadent, alcohol-infused spin on the classic winter beverage. The boozy hot chocolate was initially listed to celebrate National Hot Chocolate Day in the United States.

The drink was served with the choice of Bailey’s Irish Cream, Fireball Cinnamon Whisky, Kahlúa, Rumple Minze or Skrewball Peanut Butter Whiskey. Guests could also choose from a menu of toppings such as marshmallows, peppermint or Reese’s.

In addition to its roster of everchanging cocktails and treats, Minus5º ICEBAR also invited guests to experience new ice displays quarterly. Through its Staying COOL artisan ice sculpting program, visitors could enjoy never-before-seen ice displays and sculptures on an ongoing basis, providing an all-new experience with each return visit.

“Even inside our chilly winter wonderland, we invite visitors to turn up the heat and get cozy with our decadent boozy hot chocolate,” said Noel Bowman, owner of Minus5º ICEBAR.

“This delightful concoction contains all the hot chocolate magic mixed with premium spirits for the perfect night out.”

Themed experiences have gained popularity among guests in recent years. Several film studios and sporting associations have opened interactive encounters for fans to experience, usually in the form of a walk-through attraction or restaurant.

The most recent themed experience follows the John Wick movie franchise. The John Wick Experience has blended immersive theatre and highly themed cinematic environments to create an interactive journey transcending reality. Guests are transported through a high-stakes adventure, themed bar and retail shop, which is also open to the public.

John Wick director and producer Chad Stahelski said that the experience is something unlike any other attraction of the franchise.

“It’s always gratifying to see people embrace your story and characters, whether on the big screen or with a fully immersive experience like this one in Las Vegas.”

The broad entertainment offering in Las Vegas has remained modern throughout its history and has continued to remain at the forefront of international entertainment for decades. l

Veronique Vial, Cirque du Soleil

Plastic Fantastic

High-quality plastic drinkware warrants a place in hospitality despite the negative connotations often associated with plastic. It has its place, particularly in outdoor dining spaces, pool and outdoor areas, hotel bathrooms, and even aged care facilities.

While plastic has undeniably become synonymous with modern convenience, some usage, particularly singleuse plastics, has exacted a toll on the environment, tarnishing its reputation.

Nevertheless, there are contexts where plastic drinkware proves indispensable. Opting for plastic glasses is a logical choice in outdoor settings, around pools, or within bathrooms. Their unbreakable nature ensures customers' safety while using superior-grade plastic guarantees no compromise in elegance and style.

Think Health and Safety Isn't Sexy? Think Again.

There is pretty much nothing that will get a hotelier more nervous than a guest with a glass over a tile surface or near a pool. Risk mitigation is usually the job of clunky, ugly products, well not anymore.

Introducing Strahl Beverageware, the super sexy, super safe, almost unbreakable ‘glass’. And it doesn’t have to be just pool areas, water glasses in the bathroom for example are a perfect example of how a Strahl ‘glass’ can not only eliminate the risk of breakage, but actually save you money in the long run as well

Moreover, plastic drinkware significantly mitigates waste production. Compared to glass drinkware, which typically sees replacements ranging from 50% to 100% annually, plastic alternatives are replaced at a much lower rate, typically between 10% and 20%.

Furthermore, the durability of plastic drinkware surpasses that of its glass counterparts. While not entirely impervious to damage, plastic exhibits greater resilience to the rigours of high-volume food service or hospitality environments. It is less prone to chipping, scratching, or breakage, making it a more practical choice for such settings. l

(Compared to glass drinkware, which typically sees replacements ranging from 50 percent to 100 percent annually, polycarbonate alternatives are replaced at a much lower rate, typically between 10 percent and 20 percent.)

It's safe to say that polycarbonate beverageware has come a very long way from what you might think

of when we say polycarbonate beverageware.

Rated for over 2,000 passes through a commercial dishwasher (or 4,000 for an in room domestic dishwasher) Strahl beverageware will stand up to anything you or your guests can throw it at.

For more information, visit www. healthpak.co.nz. l

Champion Pinot Noir

No Bull!

Saint Clair Pioneer Block 5

Bull Block Pinot Noir 2021

The National Wine Awards of Aotearoa NZ

Trophies

• Champion Wine of the Show

• Champion Pinot Noir

Try our other gold medal Pioneer Block Pinot Noirs: Block 14 and Block 15

No bull, just great wine!

When Guests Rave or Complain About Hotel Hair Dryers!

Every aspect of the hotel room shapes the overall guest experience and, in turn, the review. The in-room hair dryer is one amenity that might be overlooked but holds practical importance. As hotels aim to offer a comfortable environment for their guests, the role of a great hair dryer in each room cannot be overstated. It's not enough to have a hair dryer; guests want one with good airflow, enough power to blow dry the longest head of hair, a long enough cord, and last but not least - having the power plug next to a well-lit mirror.

Essential for Guest Comfort:

For many travellers, a reliable hair dryer is not just convenient but essential. Whether guests are on a business trip, a romantic getaway, or a family vacation, the ability to style and dry their hair is crucial to their daily routine. A good hair dryer is not just a tool; it's an essential element of personal care that enhances the overall comfort of the guest.

Time-Saving Convenience:

Time is a precious commodity for guests; either to make the most of their visit or if they are on business, they want to be up and ready quickly. Guests appreciate the convenience of having a high-quality hair dryer readily available in their hotel room.

A Sign of Quality and Attention to Detail:

It's not just about functionality; it reflects the establishment's commitment to quality and attention to detail. It communicates to guests that their comfort matters and that the hotel has taken the extra step to anticipate and meet their needs.

Mitigating Guest Dissatisfaction:

Given the sometimes biting online reviews on social media, guest satisfaction is broadcast far and wide. Numerous complaints on review sites highlight the frustration guests experience when hotels do not provide a good hair dryer. Complaints range from cords too short to the absence of plugs by mirrors. It's the little things that make a difference.

Positive Reviews and Repeat Business:

A positive experience with an excellent hair dryer may seem like a small detail, but it can leave a lasting impression. Happy guests are likelier to share their positive experiences, leading to favourable reviews and recommendations that contribute to a hotel's reputation and repeat business.

Investing in Guest Well-Being:

Investing in guests' well-being covers a range of items, but the hair dryer is well up on the list, along with shower pressure, comfortable beds and noise control.

So, when you want to replace existing hair dryers, consider the impact of a good hair dryer. This silent partner in a guest's morning routine contributes to a seamless and enjoyable stay. By recognising and prioritising this seemingly small detail, hotels can elevate the guest experience. The pursuit of excellence is found in the details, including the unassuming yet indispensable hair dryer. l

JVD Ibiza Hair Dryer, 2000W, Matt Black

ghd Platinum Air Hairdryer

Dyson Supersonic Hair Dryer Ceramic Pop