The Hotel Magazine August 2023

AUGUST 2023

THE LEADING PROFESSIONAL JOURNAL FOR HOTELIERS

PATENTED MEMBRANE. ULTIMATE HYGIENE. Unlock the world’s most hygienic dispenser for cosmetics.

CHOOSE THE WORLD’S MOST HYGIENIC

DISPENSER SYSTEM Special offers, product demos & more: discover the full power of Smart Care + System

putting beauty into travel surprising, sustainable & safe

ada-cosmetics.com

EDITOR’S NOTE

AUGUST 2023

W

elcome to the latest edition of our esteemed Hotel Magazine, where we bring you the latest trends, insights, and inspirations from the ever-evolving world of hospitality. As we continue to navigate the post-pandemic landscape, the hotel industry is experiencing a profound transformation, and our mission is to keep you informed and inspired as we forge ahead into a new era.

Over the past year, hotels around the globe have faced unprecedented challenges, with travel restrictions, lockdowns, and changing consumer expectations. However, amidst these difficulties, the spirit of resilience and innovation has shone through. We have witnessed remarkable stories of hotels adapting and reimagining their operations, prioritising guest safety, and implementing sustainable practices.

In line with this, a key theme in the issue is Sustainability which remains a top priority within the industry, with hotels adopting eco-friendly practices and embracing responsible tourism. From energy-efficient operations to reducing waste and supporting local communities, we delve into the innovative initiatives driving positive change across the sector as we share ‘A Guide To Embracing Sustainable Practices in Hotels’.

Whilst some venues are still working to bounce back following the COVID pandemic, we share a piece which on unlocking your revenue potential through your event spaces. With the help of the industry experts we delve into diversifying profits and increasing occupancy. On the topic of ways in which income can be boosted, our Kitchen and Foodservice edit, honing in on brand collaborations and your choice of kitchen equipment explains how these factors can contribute to providing culinary excellence.

Of course, this is just a snippet! We hope that this edition of Hotel Magazine inspires you and provides valuable insights into the exciting developments shaping the hospitality industry. As always, we encourage you to share your feedback, stories, and ideas as we continue to embark on this journey together.

JADE EVANS, EDITOR

© 2023 TGM Publishing Limited, 1st Floor, Saphir House, 5 Jubilee Way, Faversham, Kent, ME13 8GD. No part of this magazine may be reproduced or stored in a retrieval system or transmitted in any form – electronic, mechanical or physical – without express prior permission and written consent of the publisher. Contributions are invited and when not accepted will be returned only if accompanied by a fully stamped and addressed envelope. Manuscripts should be type written. No responsibility can be taken for drawings, photographs or literary contributions during transmission or in the editor’s hands. In the absence of an agreement the copyright of all contributions, literary, photographic or artistic, belongs to TGM Publishing Limited. The publisher accepts no responsibility in respect of advertisements appearing in the magazine and the opinions expressed do not necessarily represent the views of the Publisher. The Publisher cannot accept liability for any loss arising from the late appearance or non publication of any advertisement.

4

www.thehotelmagazine.co.uk

CONTENTS

9 SUSTAINABILITY

With help from industry experts, we share an extensive guide on how to successfully introduce sustainable practices in your hotel.

50 VENUE PROFILE

12

22

voco St David’s open their doors to us as we explore their iconic venue, set on Cardiff Bay waterfront.

53 EVENT SPACES

With help from industry experts we look at unlocking the potential of your events spaces to increase revenue.

62 HOTEL OF THE MONTH A chic hotel, famous for its Japanese flair located in London’s creative neighbourhood, Nobu Shoreditch features as our Hotel of the Month.

40

72 HOTELIER PROFILE: MOTEL ONE

We share an insightful interview with Celia Hague, Regional Manager of Motel One Group, renowned for their fleet of affordable design hotels.

76 KITCHEN AND FOOD SERVICE

Our extensive Kitchen and Food Service feature hones in on mastering an unforgettable culinary experience.

90 GUILDPROP

54 EDITOR

Jade Evans jevans@cimltd.co.uk

EDITORIAL ASSISTANT Brooke Tremain bt@cimltd.co.uk

PUBLICATION MANAGER Declan Wale dec@cimltd.co.uk Tel: 01795 509 112

ACCOUNT MANAGER Jazmine Davis jazmine@cimltd.co.uk Tel: 01795 509 112

70

In the latest guest column from the team at Guildprop, we share an update on the current state of the hotel market.

ACCOUNT MANAGER

DESIGN AND PRODUCTION

MARKETING MANAGER

James Taylor james@cimltd.co.uk

Manjeet Griffiths manjeet@cimltd.co.uk Tel: 01795 509 112

Lucas Payne lucas@cimltd.co.uk

CREDIT FACILITIES MANAGER Lauren Sharpe creditcontrol@cimltd.co.uk Tel: 01795 509 103

Grant Waters grant@cimltd.co.uk

SALES DIRECTOR Tom Woollin tom@cimltd.co.uk

CHIEF EXECUTIVE John Denning

ADMINISTRATION MANAGER Natalie Murray admin@cimltd.co.uk Tel: 01795 509 103

www.thehotelmagazine.co.uk

5

INDUSTRY UPDATE

Lanchester Wines pops the cork on Champagne Moutard Partnership

R

enowned Champagne house, Champagne Moutard, is now available through an exclusive partnership with Lanchester Wines. The Lanchester Wines portfolio includes a range of Champagne Moutard’s most popular Champagnes including its signature Grand Cuvée Brut.

Mark Roberts, Lanchester Wines’ director of sales, said of the partnership: “We actively seek partnerships with businesses who align with Lanchester Wines’ strategy of exceptional quality and service, paired with a focus on sustainability. Through Champagne Moutard, we are able to supply our customers with outstanding quality Champagne across all price points and in various formats.”

Champagne Moutard’s wines are highly regarded by wine enthusiasts and have received numerous awards and accolades for their quality. www.lanchesterwines.co.uk

Aldwark Manor Estate wins Tripadvisor 2023 Travelers’ Choice Award

A

ldwark Manor Estate has been globally recognised by Tripadvisor as a 2023 Travelers’ Choice award winner. The coveted award places the Aldwark-based Estate as a top 10% hotel worldwide.

Christophe Gitton, Estate Director, said: “Aldwark Manor Estate is famed for its ‘Never Ordinary’ proposition, and this Tripadvisor award truly confirms it.”

A further £22m investment is underway, including a fine dining addition, and a state-of-the-art spa, leisure club, conference centre and 40 additional bedrooms.

“Congratulations to the winners,” said John Boris, Chief Growth Officer at Tripadvisor. “Earning a Travelers’ Choice Award demonstrates that you have provided great

experiences to those who matter most: your guests. With changing expectations, continued labour shortages, and rising costs, this is no easy feat, and I am continually impressed with the hospitality industry’s resilience and ability to adapt.” www.aldwarkmanorestate.co.uk

Pan Pacific London appoints new Executive Pastry Chef

P

an Pacific London, has appointed Francesco Mannino as its new Executive Pastry Chef. In his role, Francesco will oversee pastry across all aspects of the hotel and its six F&B outlets.

He will be responsible for the seasonally changing afternoon teas at The Orchid Lounge, the revolving menu at SHIOK!, the hotel’s stand-alone pâtisserie and desserts at Straits Kitchen, along with inroom dining and banqueting.

Anne Golden, VP Operations, UK & North America and General Manager at Pan Pacific London comments: “We feel very lucky to have Francesco on board. His longstanding experience working in luxury hotels is second to none, and his eye for detail and design makes for some truly incredible pastries!” www.panpacificlondon.com

6

www.thehotelmagazine.co.uk

FAVORITE HYDROTHERAPY EQUIPMENT MANUFACTURER

FAVORITE TREATMENT TABLE MANUFACTURER

TAKE CONTROL of your laundry

Make energy and cost savings, take operational control and give your guests the highest level of luxury with a Girbau on-premise laundry

Our innovation is your quality and sustainability

Ask your local consultant how to take control of quality and costs with an on-premise laundry

01462 427780

sales.uk@girbau.com

www.girbau.com

SUSTAINABILITY

www.thehotelmagazine.co.uk

9

SUSTAINABILITY – ESSENTIAL 5

WAVE THE FLAG Five ways to successfully market your sustainable initiatives as a hotel.

1

ADD ACCREDITATIONS TO ALL ONLINE PLATFORMS Emphasising your green certifications is essential at the earliest opportunity so get it on your social channels and website for guests to see. If your hotel has obtained any recognised green certifications, make sure to prominently display these credentials in your marketing materials.

Highlighting these certifications can help build credibility and demonstrate your commitment to sustainability which could lead to increased bookings.

3

MAKE YOUR GUEST ENGAGEMENT PROGRAMME CLEAR If you’re encouraging guests to participate in your hotel’s sustainability initiatives, make sure they know about it. If guests can get a free drink at the bar by choosing not to have new towels, make it obvious. Providing incentives for guests who choose to reuse towels and linens, using eco-friendly amenities, or participating in recycling programs are great for your carbon footprint as well as your reputation. Implementing a guest feedback system where guests can provide suggestions or ideas to further improve the hotel’s sustainability practices not only increases guest satisfaction but also demonstrates your commitment to involving guests in your sustainability efforts.

5

2

ENGAGE WITH THE LOCAL COMMUNITY Position your hotel as an active participant in local sustainability efforts. Collaborate with local environmental organisations, participate in community clean-up events, or sponsor eco-friendly initiatives in your area and make it known. By engaging with the local community, you not only demonstrate your commitment to sustainability but also build positive relationships and generate word-of-mouth marketing.

4

ADD WINDOW STICKERS FOR PASSERS-BY Displaying sustainable accreditations on the window of your hotel can serve as a visible symbol of your commitment to sustainability, providing instant recognition. By having them present on the window, passers-by and potential guests are able to quickly recognise that the hotel has achieved familiar sustainability certifications. This visual cue can immediately communicate a hotel’s commitment to environmental responsibility, attracting mindful travellers who actively seek out sustainable accommodation.

OFFERS FOR PIVOTAL DATES In line with the sustainable initiatives your hotel boasts, you should take full advantage of dates like January’s Veganuary, Earth Day in April and June’s World Environment Day by introducing special offers to coincide with them. Ideas such as a Vegan set menu at a reduced rate in January for staying guests or a free cocktail from your Sustainable ‘Earth Day’ drinks menu is a great way to appeal to a wider audience of eco-conscious travellers in a quirky and memorable manner.

10 www.thehotelmagazine.co.uk

SUSTAINABILITY – ESSENTIAL 5

www.thehotelmagazine.co.uk

11

SUSTAINABILITY

TRANSFORMING HOSPITALITY A guide to embracing sustainable practices in hotels.

H

otels have a significant environmental footprint due to their energy consumption, water usage, waste generation, and carbon emissions. By embracing sustainable practices it can allow your venue to minimise its impact on the environment, conserve resources, and reduce pollution and greenhouse gas emissions.

With guests now increasingly seeking accommodation options that align with their values and support sustainable practices, travellers, especially millennials and ecoconscious individuals, prefer hotels that demonstrate a

12 www.thehotelmagazine.co.uk

commitment to sustainability. By making greener decisions and implementing eco-friendly practices, your venue could attract and retain environmentally conscious guests, leading to enhanced customer satisfaction and positive reviews.

Juliane Caillouette-Noble, Managing Director of the Sustainable Restaurant Association, explained that installing a smart meter is a great way to understand where you’re using the most energy.

“Choosing the right appliances is key,” said Juliane. While newer models can be an investment in the immediate

SUSTAINABILITY

“Make sure your appliances are serviced regularly to check they’re running as efficiently as possible and to ensure longevity.” term, their efficiency will save you money in the long run.

The last few years have seen leaps and bounds when it comes to the energy efficiency of equipment, so if you’re still operating with some old appliances – especially those with low energy ratings – it’s well worth looking into some upgrades.

Juliane continued: “Make sure your appliances are serviced regularly to check they’re running as efficiently as possible and to ensure longevity. When you are ready to replace items, make sure you use a responsible method of disposal; initiatives like Loopcycle promote longer life cycles and circularity within the business environment.”

Juliane sees that moving away from gas is imperative to reduce energy use and carbon emissions. Switching to induction has other benefits too, lowering both noise levels and temperatures in your kitchen ¬– essential now that summers in the UK are hotter than ever!

Reviewing your end-of-day procedures is also highly advised by Juliane. Documentation can really help with this, providing a list of checks to be ticked off before the kitchen closes. Everything that can be turned off should be turned off, and this can raise questions and provide opportunity for new processes. “Is it guaranteed that your fans or air conditioning are turned off every evening? Does your drinks fridge really need to be on overnight?” Juliane

questioned.

Engaging and training your hotel staff, so they are aware of the sustainable practices which are in place, is essential; getting staff on board is absolutely crucial for success!

“Empowering staff to get involved with your sustainability initiatives means more commitment across the company, access to a greater pool of creative ideas and, overall, a better chance of success,” said Juliane.

Also, she recommends that training happens on a ‘little and often’ basis, emphasising the ongoing nature of your sustainability practices and keeping staff motivated and involved.

In line with the growing demand for sustainability in hospitality, using local produce or food grown on-site can hugely elevate a venue’s sustainable reputation as well as the fact it can offer a USP. One positive impact of the pandemic has been increased consumer familiarity with the importance of choosing local produce. Obviously, ingredients that haven’t had to travel produce a much lower carbon footprint, but there are also wider benefits to buying local, such as supporting small-scale producers and keeping money in the immediate economy.

Juliane believes that growing your own vegetables, or producing other food on-site, provides a tangible sense of www.thehotelmagazine.co.uk

13

SUSTAINABILITY

“Investing in towels and robes that are more energy-efficient to launder is a win-win for hotels.” place and helps your guests connect more deeply to your immediate locality: “celebrating provenance on your menu becomes extra special when the ingredients come from your own land; people increasingly appreciate the value in a strawberry fresh from your garden, or eggs from the hens they walked past on their way in.”

It’s also worth noting that sustainable tourism is increasingly popular, and having a strong business focus on sustainability can attract guests from much further afield.

One recent study from the World Travel and Tourism Council showed that 69% of travellers were actively seeking sustainable travel options for 2023 – figures like this can’t be ignored.

Partnerships with the right suppliers at a hotel can massively help elevate sustainable reputations and practices, and Phil Thornborrow, Foodservice Director at Quorn Foods UK, agrees that choosing suppliers that work in the most sustainable way can help businesses to elevate their reputation, as operators can access trusted messaging

14 www.thehotelmagazine.co.uk

around sustainable credentials that can be filtered through from supplier to guest.

Hotels can utilise sustainability expertise from suppliers like Quorn, to help add carbon footprints to menus or create consumer facing marketing solutions that guests will understand and appreciate. Backed by decades of independent academic research, Quorn can help operators add delicious proteins to their menu that won’t compromise on taste, nutrition or sustainability.

“We believe it is our responsibility to work with our suppliers to make a positive impact to help protect the planet. We will continue to invest in research to ensure that we can offer the best support and guidance for our hospitality customers. This includes a range of meals with a low carbon footprint, which enables our customers to create an exciting menu that diners will know, trust and love,” added Phil.

Consumers expect more from hotels than ‘’reuse your towels to save the planet’’ initiatives, which have now

SUSTAINABILITY become quite common practice.

Looking to the future, in terms of what to implement to stay up to speed with the demands for sustainability, Phil explained that incorporating messages in each room that highlight what the hotel is doing as part of their sustainability journey, whether that’s facts and figures about lowering food waste, or reducing energy and water usage, can be really powerful.

Phil explained: “We published a report for hospitality last year in partnership with the Sustainable Restaurant Association. We surveyed 2000 UK adults who identify as flexitarian to help operators understand the behaviour and motivations of these diners and eating out of home.

“It highlighted that caring for the environment and sustainability continue to grow in importance. Almost half of the people we asked said they value an outlet that’s reducing its carbon footprint – whether this is through sustainable packaging and materials or reducing food waste.”

Recent research also found that adults prefer to eat in a restaurant that displays carbon footprints, with 75% saying they want to see it on the menu*1, so hotels that implement this can create a point of difference that matters to diners and the planet.

To hospitality, this highlights a clear opportunity to attract customers and boost loyalty, simply by being proactive and upfront about your sustainable practices.

Barbara Cooke, Founder and CEO of BC SoftWear, notices that for hotels and spas managing a high turnover of clients, laundering towels and bath robes presents a huge environmental challenge due to the high energy and water consumption. But this challenge is also an opportunity to be more sustainable.

“Investing in towels and robes that are more energyefficient to launder is a win-win for hotels and spas,” said Barbara. BC SoftWear’s SmartSoft range which includes SupremeSoft robes and spa linen, as well as SmartKnit towels use up to 70% less energy during washing, 10% less water and require up to 31% less drying time.

Barbara continued: “This offers vital energy savings for hotels that launder in-house, and the opportunity to make a significant difference in overall energy consumption.

“We are trying to encourage all our customers who have already purchased SmartSoft to aim for measurable results. This has been made more difficult in the last 24 months due to drastic staff shortages, but it is something we continue to strive for. Now, more than ever, it is in the interest of each hotel to capture these statistics for their own publicity, so they can demonstrate the measurable impact switching from traditional towels and robes to more sustainable offerings has had.”

We know that washing laundry at home on a cooler temperature saves a huge amount of energy, as 90% of energy used, when washing, is used to heat up the water. This simple switch is an effective way to lower carbon footprint. Warrick Burton, Managing Director at Titanic Spa and Hotel, explained: “at our venue we use the OTEX on-site laundry system, which washes at a cool temperature, delivering ozonated water, leaving linen 100% disinfected—a very efficient way of washing and saving energy.”

Whatever changes your venue chooses to make in terms

of its carbon footprint, Mark Durber, Marketing Manager at Clockwork Marketing, believes that sustainability should be at the core of a brand’s identity. He advises that when crafting a strategy to position and enhance brand visibility, first decide who you want to be in the future: “Becoming more sustainable and environmentally friendly provides you with competitive advantage.

“Your name, logo, strapline, and colourways can communicate that you are a sustainable or ethical business.

There’s accreditations and logos you can add to your marketing channels like B Corp for example. And you will need to think how they are visually communicated with your brand.”

Sustainable certifications are crucial for hotels, as they go beyond mere compliance and require active commitment to responsibilities. Demonstrating these actions to customers holds significant value, as actions speak louder than words. Mark explained how actions can also provide you with a good news story to communicate: “Furthermore, showcasing certifications and awards obtained through a rigorous process can authentically prove a hotel’s dedication to sustainability, dismissing any doubts about empty promises (greenwashing).”

As a leading manufacturer of high-quality body care products for hotels, ADA Cosmetics creates moments of wellbeing during the absence from home. At the same time the German company pursues ecologically sustainable practices along the entire value-added chain. This is an www.thehotelmagazine.co.uk

15

SUSTAINABILITY Villa Lena - Image Credit: Ellie Tsatsou

important and responsible action towards Mother Nature, and supports hotel partners in various ways with their own business.

ADA Cosmetics’ Chief Marketing and R&D Officer, Gerd von Podewils, sees that for all of us involved in the hospitality industry, the wellbeing and satisfaction of guests are of utmost importance. Creating unique travel experiences with unforgettable moments away from home is our collective drive, and every detail can make a difference.

“We have long understood that holistic hotel concepts are crucial to success. And those who strive for success must see themselves as part of the entire ecosystem and recognise that our actions have far-reaching consequences.

It is incumbent upon all of us to take responsibility for humanity and nature,” said Gerd.

At ADA Cosmetics, the brand therefore sets clear standards for environmentally friendly manufacturing and packaging, as well as waste reduction. Thus, they are able to support the hotels’ own sustainability goals.

Emma Benney, Group Brand, Marketing & Sales at Red Hotels, sees that as we move into a new era, we must begin to think of hospitality differently, luxury and price alone will not entice tomorrow’s guests: “They will expect a reciprocation of their green values and will hold businesses to high moral standards. Tourism will need to evolve too,” she commented.

When posing the question, ‘how should a venue train its staff to be aware of the sustainability practices in place?’, Emma told us that it starts with recruitment – a desire to learn and be part of a sustainable brand.

“This is something that our teams talk about in the interview process. We conduct management training and share the visions of the brand in monthly meetings. This excites our teams. We also empower them to get involved.

Working within the community (within work time) to support sustainable initiatives or carry out learning. We have partnered with the Wild Life Trust for example,

16 www.thehotelmagazine.co.uk

and will soon be launching team training modules which will allow them to learn about nature and receive an accreditation.”

As the demand for sustainability rises, Richard Frost, Technical Sales Manager at SWARCO Smart Charging, agrees that demonstrating your commitment to renewable energy can enhance your hotel’s reputation, attract environmentally conscious guests, and contribute to a greener future.

Along with educating staff on your sustainable initiatives, Richard notes the importance of enlightening guests alike about your sustainability efforts and encouraging their participation.

“Display information about renewable energy usage, energy-saving tips, and water conservation practices in guest rooms and common areas. Engage guests in sustainability initiatives, such as linen reuse programs or incentives for reducing energy consumption,” added Richard.

Installation of electric vehicle (EV) charging stations in your hotel’s car park will further encourage the use of electric cars. As the popularity of EVs increases, providing charging facilities can attract eco-conscious guests and demonstrate your commitment to sustainability.

Richard explained how furthermore, there is an opportunity to generate electricity on-site through the use of Solar PV, which has the benefit of providing renewable, at-source production whilst also offsetting some of the electrical consumption used by the implementation of EV Charging.

Overall, embracing sustainability is not only a moral imperative but also a smart business decision for hotels.

By integrating eco-friendly practices into your operations, your venue can make a positive impact on the environment, attract more guests, save on operational costs, and build a more resilient and successful business in the long run. *1: https://www.foodservicefootprint.com

The Perfect Spa Partner Trailblazers in scientific innovation, ELEMIS is leading the market in pro-skincare. Powered by active natural ingredients, powerful collagenenhancing technology and divine textures, we achieve real results backed by clinical and consumer trials.

Dedicated as ever to reducing our impact on the planet, we are proud to announce that we are a certified B Corp as of 2023.

Did we mention that we outperform other professional brands 2 to 1? Our average 30% retail conversion after treatment is mirrored by only 10% in other competitors – and we haven’t even mentioned our treatment margins…

Discover ELEMIS today. Contact our Spa Team at newbusiness@elemis.com

We partner with leading spas around the world and were honoured to be named ‘World’s Best Spa Brand’ in the World Spa Awards 2022.

A4 ADS LB 4.indd 1

06/07/2023 11:50 am

SPONSORED

MAKING REAL CHANGES Leading the way in holistic skincare offerings, Esse Skincare share their expertise on a sustainable spa experience and the skincare products to incorporate to make a difference.

I

n 2002, Esse founder, Trevor Steyn, wanted to provide a real alternative to the ‘business-as-usual’ approach: “Whenever that phrase is used, I just hear everything being justified in terms of profit. Making money is placed ahead of the environment and the long-term health of the client. Product cost is driven down to a minimum and the money is spent on advertising to increase sales.”

Ethics Before Profits

Esse’s range is certified organic according to COSMOS standards by Ecocert. The brand is also vegan, cruelty-free, and carbon-neutral. Esse is committed to the fair trade of natural products - a significant percentage of ingredients used are purchased through programmes that provide fair remuneration to rural communities who sustainably harvest plants.

Esse is plastic-neutral - the brand packages its products in glass, but has to use plastic closures, so every year they calculate the plastic used and recover an equivalent amount from the ocean through a partnership with Cleanhub.

“There’s been a move away from brands making unsubstantiated claims,” explained Steyn. “It’s great to see this positive momentum after what’s felt like years of shouting into the abyss. Consumers are questioning ingredients, they’re questioning skincare routines, and they’re questioning the profit-driven model.”

Founded in Science

Using live probiotics, Esse has achieved excellent anti-ageing results which actually support the skin’s natural processes by ‘rewilding’ the skin.

As Steyn explained: “We cater for intelligent clients who want to age gracefully through the use of science-driven skincare that has minimal impact on the environment.”

What sets Esse apart is not simply its sustainable practices or science-driven approach, it’s that the brand is constantly researching innovative ways to improve skin health.

18 www.thehotelmagazine.co.uk

Making the Sustainable Choice

For spas that are serious about adopting sustainable practices, it’s imperative to source products with the necessary independent certifications.

Esse is a skincare product that delivers on science and results while retaining sustainability at its core. Every single Esse product holds official certifications ensuring they are organic, vegan, cruelty-free, plastic-free, and carbon-neutral.

“If your spa is adopting green solutions, you really need to rely on products that adopt the same ethos. Consumers are looking at what you do, how you do it, and who you support – because it really matters” concluded Steyn. www.esseskincare.co.uk

SPONSORED

REST ASSURED… Comfortable and sustainable? Simba Sleep offer the best of both worlds and we have all the details.

Elevate your guest experience with Simba mattresses, duvets and pillows

Simba products are designed for a better night’s sleep and a healthier tomorrow. The sleep tech innovator is on a mission to engineer the ultimate night’s sleep in a way that creates as little impact on the planet as possible. As the UK’s first sleep brand with B Corporation® status, Simba is dedicated to providing sleep solutions for more people – either through new or refurbished products, and through accessible tech and textile innovation.

Simba’s Wholesale Sales Lead, Keri Blunden, said: “Wellslept, happy guests leave positive reviews, and with hotel bookings returning to pre-pandemic numbers, it’s imperative that hotels offer the highest level of comfort. Globally, rising prices are putting a squeeze on both business and leisure travel, and while environmental considerations are a higher priority for today’s traveller, they don’t want to have to pay more for sustainable choices.

“Simba use their expertise to help solve these current challenges - offering new sleep tech products and innovative upgrades that aim to give guests the sleep of their dreams, whilst furthering a hotel’s commitment to sustainability.”

20 www.thehotelmagazine.co.uk

How does Simba work in line with eco-friendly practices?

What began as the reinvention of the mattress, has grown into a concise range of purposeful, ground-breaking products that deliver superior comfort and sustainability, plus a generous recycling programme to refurbish pre-loved mattresses and limit the number that end up in landfill.

Simba products are made in local zero waste “eco factories” to cut transport emissions, manufactured with energy from certified renewable sources, and are accredited with ISO 14001, which means their environmental impact is monitored, benchmarked and controlled, with energy and water reduced.

As a brand partner, how does Simba’s verified B Corp status add to a hotel’s sustainable reputation?

With the goal to achieving net zero by 2030 and a B Corp® commitment to evolve and innovate the range, Simba use certified sustainable materials, such as BCI Better Cotton, GOTS-certified organic cotton, GOLS-certified organic latex, Oeko-Tex and GRS textiles.

The Global Recycled Standard is a voluntary product

SPONSORED

standard for tracking and verifying the content of recycled materials in a final product. The standard applies to the full supply chain and addresses traceability, environmental principles, social requirements, chemical content, and labelling.

As part of Simba’s zero-waste commitment, it recently opened up its state-of-the-art, not-for-profit mattress recycling service to accept any brand of mattress - with no purchase necessary.

Simba was proudly named the third Best Retail Company to work for in the Best Companies league table (as voted for by staff) – while its partnership with charity Every Youth recently passed its one-year anniversary having donated nearly 500 mattresses and over 500 pillows. In the last two years alone, Simba has donated more than £500,000 worth of stock to a range of charities across the UK and Europe, to help provide better sleep to people in need.

Whilst maintaining the highest sustainable standards, how does Simba deliver the best night’s sleep?

The original Hybrid® Mattress range has earned Simba over 50 industry awards, and its products have received over 250,000 five star reviews from satisfied customers, making it the world’s most five star rated mattress brand. This award– winning range consists of Simba Hybrid® Mattress, Simba Hybrid® Pro Mattress and Simba Hybrid® Luxe Mattress, which offer intuitive full body support, exceptional comfort and a new standard in sustainability.

Simba has now adapted its successful retail range of mattresses to produce a dedicated contract range that meet the demands of the hotel industry, whilst maintaining the renowned Simba comfort that has made it the world’s highest-rated five-star mattress brand. Environmentallyconscious hotel guests will appreciate the new sustainable

features of the range, including glueless construction, fully recyclable and low carbon materials and a super soft GRS sleep surface cover. Simba’s most sustainable mattress, the Simba Green Organic, goes one step further using natural GOLS organic latex, a GOTS organic cotton cover over a breathable layer of Simba Renew fibres, which are made from 75% recycled polyester.

Simba pillows and duvets feature innovative Simba Renew Bio™ filling and Stratos® cool-touch technology. The fabric is designed to feel instantly cool to the touch and to react to body temperature, by dissipating excess heat away from the body to help maintain the ideal body temperature throughout the night.

Simba Renew Bio™ biodegradable filling is made from 100% recycled PET bottles. This advanced hypoallergenic material offers superb down-like comfort and quality, as fibres are gently combed into soft, airy clusters, providing cloud-like cushioning and optimum breathability to keep both heads and bodies cool and comfortable.

Give your guests the gift of deep, restful slumber in superior Simba comfort, with products that are expressly designed to be kinder to the planet.

How can your hotel work with Simba?

Simba would love to work with your hotel. Our Wholesale Sales Lead, Keri Blunden, would be delighted to talk to you on our stand at the Independent Hotel Show, taking place 16-17 October 2023, in Kensington Olympia, London.

The Independent Hotel Show is the only industry event dedicated entirely to the needs of luxury and boutique hoteliers and brings together a curated collection of over 200 innovative brands, products, and service providers under one roof. Find Simba at stand 1230, or get in touch via email; wholesale@simbasleep.com simbasleep.com www.thehotelmagazine.co.uk

21

SPONSORED

A SUSTAINABLE HERITAGE For more than half a century, British fragrance brand Molton Brown has believed that true luxury and sustainability go hand-in-hand.

Here, Steve Clark, Senior Director Retail & Hotel at Molton Brown, looks at how the brand is taking its sustainable heritage to the next level for hotel partners.

How important is sustainability to Molton Brown?

Sustainability has been at the heart of Molton Brown since its foundation, instilled by the brand’s pioneering founders in their salon in London’s South Molton Street. Today, we keep their spirit alive by ensuring our business continues to drive forward with evolving sustainability commitments.

This includes being 100% vegetarian and cruelty-free, never testing on animals and using the best sustainable natural ingredients. We manufacture all our collections in England to ensure the highest quality and promote local and greener manufacturing. We also recognise the huge role packaging plays which is why our latest collection, Reviving Rosemary, and our iconic bath, hair and hand collections are created with 50% RPET.

Are you seeing a change in the approach to sustainability in the hotel sector?

Sustainability is hugely important and there is a clear push to put it at the centre of plans. For us, this has been a central pillar since the start and we embrace this shift in the market.

We are on this journey with our hotel partners and are keen to work alongside them by providing a wide range of offerings to meet individual needs.

You mentioned the challenge with waste packaging, what steps are you taking to tackle this with hotel partners?

With years of experience as a provider of refill solutions, we are perfectly placed to help hotel partners tackle the challenges around waste and plastic in the sector. Solutions include the Signature Dispensers, glass bottles and 5-litre refills. Most recently, we rolled out our ground-breaking Infinite Bottle which is infinitely recyclable, and crafted from 100% recycled aluminium,* to create a guilt-free, refined daily ritual. We will also be launching 30ml Aluminium tubes,

22 www.thehotelmagazine.co.uk

made from 100% PCR aluminium, in a selection of our iconic fragrances soon.

You recently debuted your first aromatherapy collection, Reviving Rosemary, how does this tie in to your sustainability efforts?

Reviving Rosemary caters to the growing demand for aromatherapy and self-care products, delivered in line with our exceptional principles of sustainability. This is reflected in the use of sustainably-sourced rosemary, and Tamanu Oil collected in Madagascar when the nuts fall from the trees, eliminating waste in the production.

The collection is crafted to allow customers to enjoy a hotel stay where every aspect reflects a conscious care for the environment; from using the best, sustainably-sourced ingredients to our 50% RPET packaging or our refill solutions. We can provide a one-stop-shop to create the ultimate, sustainable self-care experience. *Excluding the pump. www.moltonbrown.co.uk

NEW Reviving Rosemary

Invigorate the senses with naturally uplifting rosemary, geranium and patchouli in our Bath, Body and Hair Care collection

Responsible Manufacturing

00% Vegetarian

Refillable Packaging

Recycled Materials

Free From Parabens

SPONSORED

TRENDING TECH We explore the potential of technology to elevate your hotel with the property management system experts at Mews.

S

mart hotel tech isn’t just designed to be clever and optimise revenue – it can save time for hotel staff and guests while making operations more scalable and reliable. It also comes with open connectivity that allows hoteliers to use best-inclass solutions for their business. Most importantly, smart tech empowers hotel staff to connect with guests in more meaningful ways by replacing screen time with face time.

Six ways hotels use tech to gain a competitive advantage

We asked successful city centre hotels how smart tech has helped them thrive, so get a pen and take notes from these inspiring business, boutique and hybrid properties.

Meet the needs of modern guests

Not only do we talk a lot about the new standard of hospitality – we even dedicated a whole event to it called Mews Unfold. Guests excited about the emerging hybrid hospitality models form a big part of this new standard, spelling trouble for hotels that still hesitate to embrace modern tech.

A great hospitality cloud is built to enhance guest experiences and make guest-related processes run seamlessly. Why make anyone wait in a queue if they prefer to check in online or use a kiosk? Instead of making guests call reception to discuss pillow options and dinner plans, enabling digital communication for housekeeping and room order requests would be much smarter.

In The Maj Hotel, guests pay using a Mews Terminal, a fully automated card reader that doesn’t require any staff present and allows a contactless check-in experience.

Switching to 100% paperless communication also supports the hotel’s sustainability efforts.

Connect and build

Don’t reach for the hammer just yet – we’re talking about building the best tech stack. If you’re considering switching PMS, look for open APIs and access to a hospitality marketplace with zero connection fees.

For Mercure Hotel MOA Berlin, connectivity was a top priority. After integrating various business and event functions into their hospitality cloud, they saw a 16% ADR increase.

As a modern hotelier, you need a cloud-based solution that’s easy to use for your team and willing to innovate with you as you scale. Prioritise security, connectivity and good

24 www.thehotelmagazine.co.uk

customer service.

Use automation to reduce operational costs

Rising hotel operating costs can significantly affect your bottom line. Automation to the rescue. In just a few clicks, you can automate boring tasks, ditch night audits and eliminate manual errors. Curious hoteliers can even use automation to monitor their competitors.

A cloud-based PMS can trim your costs significantly by centralising services. It lets you seamlessly sync all hotel operations while providing advanced security, unlike a physical server, which unauthorised people can break into.

Payment automation can help you reduce operational costs and remove any risk of manual errors. By automatically processing card payments, Postillion Hotels saves eight hours per day while ensuring that any fraudulent bookings are noticed.

Retain great hotel staff

Good hotel software can help you mitigate staff turnover and

SPONSORED

provide superior service.

Do you still fear that embracing technology will result in a lack of human touch? Modern tech actually does the opposite: it replaces screen time with quality guest time.

A well-designed hospitality cloud takes away tedious tasks from guests and staff, who have better things to do with their time than staring at a screen or punching in credit card numbers.

UDS saw zero staff turnover in the first year of their newly opened Mews properties and widened their hiring pool by 100%, attracting people better suited to providing engaging hospitality across multiple spaces.

Drive direct bookings and personalise offers

Are you already investing in marketing, including website, advertising and data tracking? Bravo, you’re doing an excellent job. Now let’s take it to the next level with data analytics in real-time. We’re talking about enhanced targeting ahead of the guest’s arrival and during their stay.

With smart tech, you can build a smooth guest journey

that drives direct bookings on your website and opens multiple upsell opportunities. The most successful hotels use guest profiles to anticipate the needs of their guests and tailor packages specifically for each person.

Diversify revenue through mixed use spaces

There are plenty of options to diversify your revenue: hybrid workspaces, events, hotels turned into homes and offices – and smart tech can empower you to turn gyms, parking spots and meeting spaces into real revenue earners.

It’s time to move on from RevPAR as a core metric and accept metrics like RevPAG and LTV. We’ve put together a guide on our website featuring top city centre hotels. Learn how they use tech and automation to maximise staff satisfaction, improve operations, resource management and create remarkable guest experiences.

Written by Anuška Linc, Mews. www.mews.com www.thehotelmagazine.co.uk

25

SPONSORED

SUSTAINABLE LUXURY Back in 2006 VOYA set the bar as the world’s first certified organic seaweed-based skincare brand. We explore the brand’s famous sustainable ethos and the impact it’s had on two of their hotel partners.

V

OYA has sustainability at the heart of everything they do. VOYA products contain extracts of wild seaweed which are sustainably hand-harvested. This means that the seaweed is selected by eye, harvested by hand and no machinery is used to harm the delicate seabed or marine life. What’s more, only a small portion of the seaweed is cut at a time to ensure it grows back within 6-24 months.

The harvesters move on to the different parts of the reef to allow it to fully grow back and replenish, thus creating sustainable harvesting.

26 www.thehotelmagazine.co.uk

VOYA products are packaged using recycled, recyclable, or biodegradable materials, and use glass or 100% recycled plastics where possible. The carton packaging board is a special blend of FSC certified pulps using VOYA’s own harvested seaweed and the packing chips are 100% biodegradable and dissolve in water.

VOYA are proud to have made several commitments as part of their Ocean Steward partnership with Plastic Bank, and have pledged to help stop the equivalent of over 2 million single-use plastic bottles from entering the ocean.

This is equivalent to over 45,000kg of plastic and means for

SPONSORED Pg 27: Images © Jake Eastham

every VOYA product sold, they will help to prevent 3 plastic bottles from entering the ocean.

Two of VOYA’s key hospitality partners: THE PIG and Lime Wood have offered comments on their sustainable experiences using the VOYA range in their luxury venues.

Sustainability is huge in all industries, but why is it so important for hotels to practice ‘greener’ habits?

Lime Wood: At Lime Wood we try to practice greener habits wherever we can. Our whole ethos is about being immersed in the surrounding New Forest, so we have to practice what we preach. In adopting greener practices, hotels can minimise their environmental impact, conserve resources and protect natural habitats, which is so important to the guest experience and for the future.

THE PIG: Hotels can produce a lot of waste and use a lot of energy, which has negative implications, therefore the industry has a responsibility to find ways of reducing waste wherever possible and looking for ways to prevent unnecessary energy use.

Why is it important for hotel venues to partner with brands that have established sustainable initiatives?

Lime Wood: Through our partnership with VOYA, Lime Wood has gained insights into the best practices, innovative treatment techniques, and new sustainability trends. Not only does this help us maintain consistent sustainable practices, but it also allows our team to stay ahead of the curve as we evolve with our brand houses and their new treatment methods. Through partnering with VOYA and placing ecological awareness at the forefront of its ethos, Lime Wood

can set an example for other luxury hotels, highlighting that a hotel can still offer a luxury experience while simultaneously maintaining an awareness of its emissions, energy supplies and meaningful brand partnerships.

THE PIG: There are a lot of things to consider when looking at who we work with and a brand’s sustainable initiatives plays a huge role in this. As a business, it is our responsibility to ensure sustainable consumption and production in our operations. We are responsible for what we procure and what we offer our guests, so we need to provide the best, both in terms of quality and environmental standards.

Can you offer a testimonial about the VOYA range?

Lime Wood: There is such a perfect synergy between Lime Wood and VOYA in terms of combining luxury with sustainability and it is such a joy to use such an innovative, fully renewable resource like seaweed in our daily treatments. It is always a delight to offer our members and guests access to the treatments and we are so happy to share VOYA’s beautiful products with them!

THE PIG: VOYA match our ethos of home grown initiatives, putting people at the forefront of their business and maintaining authenticity when creating products. They are constantly looking for new technologies and innovations within the eco-friendly field. VOYA believe in sustainability at their very core, just like us.

With every VOYA product sold, three plastic bottles are prevented from entering the ocean. There is a live tracker on the VOYA website where customers can see how many plastic bottles have been prevented from entering the ocean and you can view it here: www.voya.ie/pages/voya-partners-with-plastic-bank www.thehotelmagazine.co.uk

27

SPONSORED

A FIVE-STAR FRAGRANCE In an exclusive interview with Kurt Macher, General Manager at Shangri-La The Shard, London we find out about the launch of the Jo Loves by Jo Malone CBE amenities line and exclusive fragrance experiences in partnership with VANITY GROUP, finding out why this range was a perfect choice to elevate their guest’s stay.

Your venue is renowned as being ‘London’s Best Luxury Hotel’, how does the Jo Loves collection work to enhance this?

We are thrilled to announce this new and exclusive amenity collection, above all, we are beyond happy that with the introduction of this new collection, we estimate that we will be able to save three tonnes of single use plastic.

Guests remember 35% of why they smell and only 5% of what they see, so it’s important for us to be able to lift the lid on such an iconic fragrance. Jo Loves’ signature scent, designed by Jo Malone CBE, is the perfect scent for guests to remember their stay at Shangri-La The Shard, London by.

Jo has been described as ‘English scent maverick’ and the woman responsible for creating some of the world’s most loved fragrances, and we are delighted to work with such a legendary name.

When selecting amenities for your venue’s rooms, what qualities are you searching for, and how does the Jo Loves collection work in line with this?

At Shangri-La The Shard, London, we pride ourselves on welcoming our guests with the utmost luxury. We have placed a great importance on improving our sustainability and our partners at VANITY GROUP understood this. There is no denying Jo Loves brand is unequivocally luxurious – we knew this as soon as we experienced the fragrances first hand. We’ve paired this with a 400ml refillable bottle program, accompanied with smaller bottles of hand and body lotion and triple milled soaps for guests to take home as a memento of their stay. All our recyclable bottles are made from OceanBound Material – something that’s exclusive to VANITY GROUP. This collects plastic waste from high-risk areas within a 200km distance of coastlines or waterways that may potentially lead into oceans, helping to protect oceans and waterways from plastic pollution. The

28 www.thehotelmagazine.co.uk

formulations are also PETA approved and Vegan Trademark Society certified, making them one of the most accredited and respected on offer in hotels globally.

In your expert opinion, why are hotel amenities an important working factor towards the overall guest experience?

Hotel amenities play a crucial role in shaping the overall guest experience and guests often remember what was lining the hotel shower and vanity, as it’s directly linked to their own personal care. Our bathrooms are a sanctuary where guests can relax in the clouds, we are known for our rooms which have bathtubs with breath-taking views, offering a chance to relax while soaking in the sights of the cityscape below. The addition of the new Jo Loves amenities really complements this experience.

SPONSORED

Have your guests commented on the Jo Loves collection?

We’ve had great feedback on the enticing and fresh scent, they also love knowing they are washing with a brand created

by Jo Malone CBE - she’s held in such high esteem globally.

We have also had our more environmentally conscious guests comment on the refillable bottles in our rooms, they are even more pleased when they learn about the commitment to sustainable formulas.

We wanted a way to weave the Jo by Jo Loves scent into the overall guest experience, beyond the bathrooms, so we’ve combined fragrance with flavour, offering a Jo by Jo Loves cocktail, exclusively available at GŎNG Bar. While taking in the mesmerising views of London below, guests can also enjoy a ‘spritz with a spritz’, comparing scent with flavour, as each drink is served with a 1ml tester bottle of Jo

By Jo Loves.

At Shangri-La The Shard, London, we understand the significance of packages in enhancing the overall guest experience. We’ve given guests the opportunity to immerse themselves in the world of luxury fragrance with a Jo Loves overnight stay experience. Upon arrival, guests will be welcomed with an exact chocolate replica of a bottle of Jo

By Jo Loves. Meanwhile, a white gift bag with signature red ribbon and Jo Loves branding will be waiting on the bed, filled with an exclusive selection of Jo Loves scented gifts, to spark memories of an unforgettable stay back home.

The overnight stay includes a chauffeur through the heart of London to the Jo Loves Pimlico store in the heart of Belgravia. The private shopping experience is the perfect chance to explore the full line of fragrance and get a real insight into the brand. vanitygroup.com www.thehotelmagazine.co.uk

29

SPONSORED

ELEVATING WITH ELECTRIC Michael MacLeod, Head of New Business Development at SWARCO Smart Charging gives us an exclusive insight into the brand and the opportunities it presents to a hotel business.

S

WARCO Smart Charging offers a range of charging solutions to meet different hotel business needs. Whether it’s basic charging stations or advanced solutions, SWARCO Smart Charging can tailor the charging infrastructure to your specific requirements.

By providing SWARCO Smart Charging stations, hotels can attract and cater to the growing number of guests who own or rent electric vehicles. Offering convenient and reliable EV charging services can be a differentiating factor for eco-conscious travellers, making your hotel a preferred choice for their accommodation needs.

We offer a range of charging options, including fast chargers, rapid chargers, and ultra-rapid chargers, to meet the different needs of our customers. In addition to hardware, we also provide software and back-office services to help our customers manage and monitor their charging stations.

SWARCO Smart Charging stations are equipped with user-friendly features such as intuitive interfaces, mobile app integration, and real-time availability information.

These features provide a seamless charging experience for guests, by offering hassle-free EV charging, you enhance the overall guest experience and satisfaction.

SWARCO Smart Charging provides options for monetising EV charging services. Hotels can set pricing structures for charging sessions, allowing for revenue generation. This additional revenue stream can contribute to the hotel’s profitability and return on investment in charging infrastructure. We also provide comprehensive data monitoring and management capabilities through our in-house software offering ‘Econnect’. Through this portal, hotel businesses can access real-time data on charging usage, energy consumption, and billing information.

Allowing for efficient monitoring of charging infrastructure performance, optimising resource allocation, and generating usage reports for billing and analysis purposes.

Implementing EV chargers aligns with sustainability goals, showcasing your hotel’s commitment to

30 www.thehotelmagazine.co.uk

environmental responsibility. By supporting the adoption of electric vehicles, you contribute to the reduction of greenhouse gas emissions and promote sustainable transportation. This enhances your brand image as an environmentally conscious business, attracting guests who value sustainability and eco-friendly practices.

SWARCO provides technical support and maintenance services to ensure the smooth operation of the charging infrastructure. This reduces the burden on hotel staff, as SWARCO handles installation, servicing, and support, allowing your team to focus on core hotel operations.

The team at SWARCO Smart charging are well positioned to provide you with an end-to-end service covering the hardware, installation and ongoing operation of all of your EV Charging needs. We pride ourselves on our consultative approach, ensuring you have the right equipment, for the right application, at the right price.

Our dedicated team are on hand to help you understand the best EV charging solutions for your business. You can contact us via: smartcharging.uk@swarco.com, 02084212411 Swarco.com/solutions/smart-charging linkedin.com/company/Swarco

The Better Way. Every Day.

SWARCO DRIVE EASY TO USE AND CONVENIENT TO INSTALL

Slick, minimalist award winning design User friendly and easy to install We’re proud to introduce the new SWARCO Drive

At SWARCO Smart Charging UK, we believe that sustainable transportation solutions are key to building a better future, and we’re proud to play a part in this mission. By providing reliable and accessible EV charging infrastructure, we’re helping to accelerate the transition to clean energy and reduce our reliance on fossil fuels.

smartchargingsales@swarco.com 0208 421 2411 linkedin.com/company/Swarco Swarco.com/solutions/smart-charging

The Better Way. Every Day.

SPONSORED

HIGH IN DEMAND Scandic, the largest hotel network operating in the Nordics, runs 280 hotels across six countries and in an exclusive interview with the team at Scandic, we share details on how Virta has helped them introduce EV charging to their customers.

What was the defining factor that made you decide to introduce EV charging at your hotels?

Back in 2020, the demand from our customers for EV charging started growing as the sales of electric vehicles were skyrocketing. EV charging became an expected and demanded amenity in hospitality destinations. We think our customers will soon expect EV charging as much as water coming from the tap.

In your opinion, why is it important for hotels to introduce sustainable practices like EV charging?

Sustainability has been a cornerstone of Scandic’s actions for decades, so introducing EV charging in our hotels came naturally. We closely cooperate with the environmental certificate Nordic Swan Ecolabel, the toughest third-party validation in the industry, which sets our goals in the areas of energy, water, chemical use, waste, organic food and procurement. Ecolabeling is essential because we want to improve our sustainability performance and offer guests an opportunity to make good environmental choices. EV charging is one of the actions that takes us closer to reaching those goals. We also see more corporate customers with extensive sustainability programmes requesting EV charging possibilities.

Introducing EV charging at a venue can seem daunting; how did the team at Virta help with this process?

We wanted to keep our focus on providing a great place to sleep, meet and eat. So, the biggest value Virta provides us is the easiness. We don’t need to put extra effort into operating the chargers and providing this service to customers. Our personnel was trained to help EV drivers whenever needed, but with the help of Virta’s customer support, we didn’t need to hire any extra personnel for these tasks. Also, with the Virta mobile app, our EV driver customers can be selfsufficient and start and stop charging with a few clicks.

32 www.thehotelmagazine.co.uk

What benefits has your venue seen in terms of business and footfall since installing the EV charging points?

EV charging in our hotels has grown in popularity fast. Our meeting and event customers and overnight guests use the charging stations daily. We’ve seen 125% year-on-year growth in charging sessions, and we’re ready to increase the number of charging stations as the demand grows. www.virta.global

SPONSORED

FULL POWER AHEAD As hotels adopt charge points in line with the growing number of electric vehicles, many hoteliers are seeing the importance of proper management, monitoring and maintenance. eFaraday specialise in providing a straightforward solution, from installation to maintenance - here’s what they’d carry out for a sustainably-driven hotel, wanting to future-proof their business.

The Objective

A forward-thinking hotel wants to provide EV charging, they want to better their sustainability offering and do their part in encouraging greener travel. They want to provide a premium EV charging experience to their hotel guests that is hassle-free and matches their quality of service. They want to future-proof their business and be in a position to scale their EV charging system in the future as demand increases.

They also want a tailored management system that allows them to control all aspects of the charge points from one accessible platform, such as payment terms, charging fees, energy reports, advanced booking and more. They would also like the confidence in knowing any issues are being monitored so that problems can be responded to and sorted quickly.

The Solution

eFaraday will design a bespoke EV charge point system for the hotel, based on their needs, budget and site. Partnered with leading charge point manufacturers, we will install the required amount of charge points and carry out the infrastructure work to allow for full scalability and easy installation of future charge points. Protective barriers, wheel stops and bay painting can also be carried out, as well as clear signage on how to use the charge points.

The hotel will have full access to a customised cloudbased management platform, that’s powered by iEquos software. Here, all aspects of the charge points, across sites, can be managed and controlled, including customised systems such as advanced guest booking, discounted rates for guests and live availability checking.

We will also remotely monitor the hotel’s site 24/7, 365 days a year via our dedicated EV Monitoring Centre manned by our monitoring operators which identifies any

34 www.thehotelmagazine.co.uk

issues in real-time, with the ability for them to be resolved remotely, when possible.

At eFaraday, we understand that guests are the utmost priority, that’s why if an engineer call-out is needed, we will carry out any maintenance during guest-friendly hours for as little interference as possible.

Hotel EV charging doesn’t have to be more hassle than it’s worth. Get in touch with the eFaraday team for your bespoke hotel EV charging system.

Call us on 0330 002 1154 for a free quote or email us at enquiries@efaraday.co.uk.

We believe in electric.

Do you?

The smart EV charging solution to support the needs of hoteliers.

0330 002 1154 efaraday.co.uk/hotel-ev-charging

SPONSORED

SUSTAINABLE DREAMS As the hospitality industry continues to prioritise sustainable practices, we explore the business benefits of incorporating sustainable bedding options, with specific reference to the Eco Organic bedding range available from the Hotel Buyer website.

I

n recent years, the global hospitality industry has been increasingly prioritising sustainable practices.

One area where significant progress has been made is in the use of eco-friendly bed linen, pillows, and duvets.

By opting for eco-friendly bed linen, pillows, and duvets, hotels can significantly reduce their carbon footprint.

These sustainable bedding options are typically made from organic materials, such as organic cotton or bamboo, which are grown without the use of harmful pesticides and chemicals. Additionally, they are manufactured using eco-friendly processes that minimise water consumption and waste generation. By choosing these products, hotels can showcase their commitment to environmental responsibility, attracting environmentally conscious guests and gaining a competitive edge in the market.

Eco-friendly bedding provides guests with a unique and luxurious experience. The use of organic materials ensures superior comfort, breathability, and softness. Guests can enjoy a peaceful night’s sleep, free from potential irritants or allergens found in conventional bedding. The Eco Organic bedding range, available from the Hotel Buyer website, offers a wide selection of high-quality, sustainable bedding options designed to enhance guest satisfaction and well-being.

Hotels that prioritise sustainability and eco-friendly practices are increasingly admired and respected by consumers. By incorporating eco-friendly bed linen, pillows, and duvets, hotels can position themselves as responsible and ethical establishments. This commitment to environmental stewardship can enhance a hotel’s reputation, leading to positive word-of-mouth recommendations and increased customer loyalty. The Eco Organic bedding range, offered by Hotel Buyer, allows hotels to align their brand image with eco-consciousness, further strengthening their market position.

Contrary to common misconceptions, eco-friendly

36 www.thehotelmagazine.co.uk

bedding options can be cost-effective in the long run.

While they may have a slightly higher upfront cost compared to conventional bedding, sustainable options are often more durable and resistant to wear and tear.

Additionally, eco-friendly bedding materials, such as organic cotton, tend to require less frequent replacement due to their high-quality construction. By investing in long-lasting, eco-friendly bedding, hotels can reduce replacement costs and minimise overall expenditure.

The utilisation of eco-friendly bed linen, pillows, and duvets offers numerous business benefits to hotels. From reducing environmental impact, to enhancing guest experience and improving reputation, these sustainable bedding options have become essential for forwardthinking establishments. The Eco Organic bedding range, available from the Hotel Buyer website, exemplifies the commitment to sustainability and offers a wide array of high-quality options for hoteliers looking to embrace eco-friendly practices. By making a conscious choice to incorporate eco-friendly bedding, hotels can create a positive impact on both their bottom line and the environment. www.hotel-buyer.co.uk

SPONSORED

A SIMPLE GUIDE TO EV CHARGING We know that it can be daunting for hoteliers to implement new technology. At EVC, we do all the hard work to ensure a plain sailing experience when it comes to installing EV charging. Take a look at our step-by-step guide we’ve put together to take you through the process.

1. Starting things off – a simple consultation

Whether you decide you’re interested in EV charging or one of the EVC team reaches out to you, an initial conversation will be had to introduce you to how things work.

2. Next up – a site survey

Following this, a site survey will be conducted so that EVC can determine current infrastructure and power availability alongside the desired location of your new charge points. We understand that no two hotels are the same, therefore each solution we provide is tailored to you.

3. Now it’s time to discuss funding options

We offer two unique funding options based on the client’s needs. On our fully funded solution, we provide the chargers and carry out the full installation process, free of cost to your business. On our client funded solution you can choose to invest in your business, with finance options available.

On both solutions, we provide full site management, which includes ongoing maintenance and management of the chargers.

38 www.thehotelmagazine.co.uk

4. The install

Once we’ve agreed upon a bespoke charging solution for your business, it’s time to install the chargers. Prior to the install, we work closely with you to schedule a desired installation date to minimise disruption on your development. We also provide you with a detailed plan, so that you are aware of timeframes and when you can expect your brand new EV chargers to go live. After installation, an equipment validation document is signed off on-site to confirm your chargers are installed to specification and are fully operational.

5. That’s it!

Once all this is complete, your chargers will be ready for your guests to use! We have our own app to allow users to get the most out of their charging experience, allowing them to charge directly from their phones. For the client, we have a software and reporting platform which puts you in full control of streamlining your EV charging billing operations and revenue management of your chargers.

If you would like to speak to one of our team to find out more, head to www.evc.co.uk/contact – we would love to hear from you!

C

M

Y

CM

MY

CY

MY

K

WELLNESS

MINDFUL TRAVEL Boosting Confidence and Happiness—and How Hospitality Can Help, as told by Rebecca Deczynski for Peloton Commercial.

T

here’s nothing quite like a vacation to cast your worries aside and put your mind at ease, and not just because it involves taking time off from work. In spite of all the stressors that can accompany a much-anticipated trip—flight delays, lost baggage, and stomach upsets, to name a few— travel can actually have a significant positive impact on mental health. And what’s more: Good hospitality can go a long way to making travelers feel even more rejuvenated.

Travel makes us feel good—and there’s a science to it

The impact of a good trip can go far beyond exciting memories, eclectic souvenirs, and a camera roll full of dreamy photos. Traveling can help instill confidence, which helps to bolster self-esteem, explained Michael Brein, a social psychologist who specializes in the psychology of travel. “It’s one of the unique experiences in life that provides people with anticipated excitement and the ability to be rewarded for learning,” he said.

Basically, it all comes down to the power of experiencing new things—which could be something as simple as having a conversation with a stranger, or exciting as successfully ordering a meal in another language for the first time or completing a challenging hike. “At home, you can fall into predictable patterns,” Brein said. “Travel is the opposite of that.”

Those experiences can not only boost a person’s

40 www.thehotelmagazine.co.uk

confidence, but also improve their mood. According to a study published in the journal Nature Neuroscience in 2020, people are more likely to report feelings of happiness when they break free from their normal patterns. “Our results suggest that people feel happier when they have more variety in their daily routines, when they go to novel places and have a wider array of experiences,” Catherine Hartley, an assistant professor in New York University’s psychology department and one of the paper’s coauthors, wrote in a statement. And it goes both ways: The researchers also found that positive feelings drive people to seek out new, diverse experiences—perhaps a scientific explanation for the “travel bug.”

Other research shows that traveling may even help some people to support their overall mental health. A study of Korean adults, published in the journal Annals of General Psychiatry in 2022, found that those who hadn’t traveled within one year had a 71% increased risk of suffering from depression the following year, which led researchers to conclude there is a “reciprocal relationship” between travel and depression.

It’s not one-size-fits-all

Of course, there are countless ways to travel: Spreadsheetplanners who embark on multi-city explorations, yogis who check into month-long retreats, and spontaneous adventurers who travel off the beaten path may all reap different benefits from their trips.

WELLNESS

A trip in which someone finds themselves constantly experiencing new things can have a different impact and set of benefits than a more low-key beach vacation, Brein said —but that doesn’t mean that one is better than the other. While the former can help boost a traveler’s confidence, a resort stay that involves minimal planning on the part of the traveler can lead to “rest, relaxation, rejuvenation, and recuperation,” said Brein. And that might be just what the doctor ordered, metaphorically, for some.

According to Hilton’s annual trend report, 50% of travelers in 2023 seek travel experiences that align with their wellness goals and priorities. “Today’s travelers are craving one-of-a-kind offerings, ways to immerse themselves in the local culture, fueling an increased desire to protect the planet and lessen their environmental impact,” said Amanda Al-Masri, vice president of wellness at Hilton. “All these factors, in one way or another, are rooted in wellness.”

Well-designed hospitality experiences can make it even easier for travelers to promote their wellbeing, in whichever way works best for them. At Conrad Chia Laguna Sardinia, a Hilton property on Italy’s southern coast, guests can take part in an anti-stress program that includes yoga therapy, meditation, and a Tibetan singing bowl massage.

And at Royal Palm Galapagos, Curio Collection by Hilton, adventurous guests can partake in a 30-day sabbatical that allows them to fully immerse themselves in the uniqueness of the islands, with snorkeling, bird-watching, kayaking, and more. “There is a conscious effort to build hotels, programming, and service experiences that help our guests live their best, most fulfilling lives,” said Al-Masri.

How hospitality can support mental health

frictionless, but top-notch hospitality can help smooth over the hiccups a traveler might encounter and keep their experience as stress-free as possible. “Travelers want to be taken care of more than ever, and 86% indicate they want recognition and personalization while on the road, according to our most recent trend report,” said Al-Masri. Tech-enabled solutions, like Hilton’s Digital Key, “ensure guests leave our hotels feeling more relaxed than when they first walked through the lobby,” she added.

Even if they are the adventure-seeking type, travelers can benefit from sticking to some element of their everyday routines, said Brein: “That kind of grounding prepares you for an onslaught of new experiences.” Guests may appreciate the opportunity to stick to their workout routine with access to a Peloton Bike; after all, it’s hard to overstate the positive impact that exercise has on mental health, which may include, but isn’t limited to, its potential to reduce anxiety and depression, improve self-esteem, and boost feelings of happiness, several studies have shown.

Good design can go a long way as well. Al-Masri said that Hilton increasingly embraces the plant-centric design element of biophilia “to promote joy, energy and calmness” among guests. Biophilic design—which involves “bringing the outdoors in” with greenery, natural materials, and outside views—can meaningfully increase positive emotions and decrease negative ones, a 2022 meta-analysis found.

While a trip may be a short break from their day-to-day life, guests can find that they return home with far more than they left with—and that doesn’t just mean souvenirs.

The excitement, peace of mind, and sense of selfassuredness that come from visiting somewhere new make traveling a deeply rewarding experience that’s about much more than just the miles.

All things considered, even a dream vacation won’t be entirely www.thehotelmagazine.co.uk

41

SPONSORED

PRIORITISING THE PLANET As sustainability continues to remain a priority in the hospitality industry, we caught up with sustainable towel, bathrobe and footwear brand, BC SoftWear as we explore their latest SmartSoft range, presenting luxury hotels with a eco-friendly towel that maintains a premium feel.

B

C SoftWear supplies high-end, luxury towels, bathrobes and footwear to hotels and spas, in their field of expertise their team is seeing a shift towards properties seeking more sustainable options. They’ve had requests for environmentally friendly ways to meet towelling, robe and slipper needs, without compromising on quality.

“With energy saving so high on the agenda, and laundering creating one of the biggest energy expenses for hotels and spas, we knew we had to create a product that reduced both laundering energy costs and water consumption,” explained BC SoftWear Founder and CEO, Barbara Cooke. “When you’re laundering as many towels and robes as a high-end hotel does every day, those costs soon add up for both the hotel and the environment.”

At BC SoftWear, protecting the planet is a key focus.

The company considers the environmental impact of everything it does, from the factories it works with to laundry energy costs. To help hoteliers significantly reduce energy expenditure and water consumption, and in doing

42 www.thehotelmagazine.co.uk

so decrease their impact on the environment, BC SoftWear created the SmartSoft range of eco-friendly towels.

A product in the SmartSoft range uses up to 70% less energy during laundering compared with a traditional towel, 10% less water and takes up to 31% less time to dry.

It includes SupremeSoft robes, spa linens and snag-free SmartKnit towels, made using knitted technology, rather than a traditional weave. “This means they are snag-free, further aiding longevity and promoting a significant waste reduction, which all contributes to the circular economy,” said Barbara “Crucially, the luxury feel is still there, which is the essence of all BC SoftWear products.

In the coming year, BC SoftWear has plans to increase its SmartSoft sustainable offer to include a full selection of towels, robes and linens. The SmartKnit range will also be expanded to include facecloths, mitts and gym towels, so customers can ensure every one of their towelling products is as environmentally friendly and sustainable as possible, helping to protect the planet, one towel at a time. www.bcsoftwear.co.uk

SmartSoft

Sustainable, Responsible, Luxury

65%

70%

less oil absorption than traditional towelling

Energy Saving

The SmartSoft® Collection includes SupremeSoft robes and Spa linen, and SmartKnit® towels for all hotels, spas and laundries wishing to substantially reduce their energy with a responsibility towards the environment.

31% Less Drying Time

10% Less water consumption

The ultimate in luxury spa linen, robes and slippers for your hotel and spa UK & INTERNATIONAL: enquiries@bcsoftwear.co.uk | Sales: +44 (0) 845 210 4000 | www.bcsoftwear.co.uk

Ladore Fallsl Spa

Bathrobes, Towels and Spa Linen

GUEST COLUMN

SLOW AND STEADY WINS THE RACE In an exclusive interview with PoB’s CEO, Kalindi Juneja, we talk about the launch of ‘PoB Breaks’ a celebration of slow travel, in partnership with Porsche.

What was the inspiration behind the newly launched PoB Breaks?

We are always driven by our guests, and it is evident that there is a demand for mindful breaks. Our guests want to spend longer in each destination, they want authentic experiences, and they don’t want to compromise on quality.

PoB Breaks highlight the very best of each destination by delving a little further into the wonders of our nation. We wanted to connect guests with our unique properties with the charm and character of the destinations in which they are located, providing guests with a fully immersive and fulfilling trip.

The PoB Breaks focus on ‘slow travel’ what does this mean to you?

To us, slow travel signifies an approach that emphasises immersion and connection – where guests consciously take the time to observe the finer details, discovering new aspects that previously may have gone unnoticed, such as experiences of the local culture, food, and activities, as well as the honeypot sights. It is for guests who want to feel educated and enlightened by the places they visit.

What experience can a guest expect from a PoB Break?

Guests can expect a break that is completely cultivated to their own wishes, through the ability to create their own bespoke break via the map feature on the PoB Hotels’ website. The map feature details local activities and experiences, from coasteering in Wales to a sunset river cruise in Dedham Vale, on the Essex/Suffolk border. For an even easier experience, or to spark some inspiration, guests can take a look at our carefully curated breaks available on our website.

The hotels along the journey are a key part of PoB Breaks, where the variety of unique and independent properties within the collection are shown in all their glory.

44 www.thehotelmagazine.co.uk

In terms of marketing, what target audience do you expect the PoB breaks to align with?

Our target audience are guests who are looking to relax and enjoy the slower pace of life. PoB Breaks are ideal for any type of guest looking to enjoy a journey together. Since its launch, we can see that the campaign appeals to our loyal guests but has also opened the door to a new luxury traveller.

How has partnering with Porsche helped elevate the campaign?

Partnering with Porsche has elevated the campaign by not only highlighting the self-guided aspect of the breaks, but also to on-board an electric car to promote the notion of slow travel whilst exploring a new terrain in the utmost comfort and luxury. pobhotels.com

SPONSORED

TANTALISING TEA We explore how to elevate your Afternoon tea experience using specialist water pairings with Helen Haider, Marketing Director at LUQEL. What is the best water to pair with tea and why?

There are two main ingredients to tea, one, of course, is the tea leaves themselves, and the other is water which makes up around 98% of the drink. Choosing the right water is paramount in producing the perfect cup of tea that your guests will rave about.

The best water for tea would be soft water, which is one that has fewer minerals. Calcium and Magnesium, which we find in higher quantities in hard water areas, can cause the tea to taste bitter. Chlorine and other impurities in the water can also impact the taste of the tea, so choose water that is filtered. Always heat fresh water. Water that has been previously boiled will have lost some of its oxygen content. Oxygen is important in helping tea leaves to release their flavours and aromas.

Often, Afternoon Tea offerings include a variety of teas, would you recommend using different waters for each?

With the LUQEL Water dispenser, we have a different water for each tea and a specific brewing temperature.

WHITE DELIGHT: an ultra-low mineralised water delivered at 75°C perfectly enhancing your white teas.

GREEN POWER: higher levels of chloride, which helps release the subtle notes of green teas, brewed at 65°C. TEA TIME: a perfect water for black teas, delivered at 95°C and with added sulphate which helps add a smoothness to the tea.

There are also specialist waters for Oolong and Fruit and Herb teas.

How can LUQEL elevate a hotel’s Afternoon Tea experience?

To appreciate the true taste of LUQEL tea waters, try them for yourself. Bring your team down to one of our showrooms along with your best-selling tea. In our demonstration you’ll enjoy a taste test where we pitch our water versus tap water or just filtered water. The LUQEL water dispenser not only delivers a better-tasting tea, but also one that is way ahead, in terms of clarity and appearance. The tea is often lighter but with a more rounded taste allowing the subtler flavours to be imparted in the tea, and not hidden under bitter notes.

We’ll work with your teams to educate them on why the water helps the tea to sing, and they can share their knowledge with your own customers, delivering a meaningful tea experience and the perfect cup of tea.

46 www.thehotelmagazine.co.uk

How can our readers work with you?

We’re more than happy to organise a tea demonstration with the readers of Hotel Magazine. Get in touch at www.luqel-water.com and fill in a demonstration request to visit one of our showrooms in London, Leicester, Manchester or Milton Keynes, or contact our sales team directly at sales.uk@luqel-water.com

REVOLUTIONISING

MINERAL WATER

LUQEL: a mains-fed mineralised water dispenser with leading reverse osmosis filtration and hygiene. Dispensing 30 sommelier designed water tastes across a range of temperatures from 4 – 95o C, plus carbonation. Comes with dispense payment options, volume tracking and remote diagnostics.

Removes micro-impurities such as bacteria, heavy-metals, and nano-plastics. Removes the need to buy mineral water and transport it around the world. Removes the storage, chilling, merchandising, and recycling of packaging within a business.

Help remove packaging waste from our planet. luqel-water.com sales.uk@luqel-water.com

SPONSORED

MAKE YOUR HOTEL BLOSSOM Elevate your hotel spaces and create memorable moments with specialised floral arrangements by FLOWERBX. We explore the brand’s expertise and ability to create bespoke arrangements, sustainably that are suitable for any occasion.

W

e’re FLOWERBX, a floral, plant and design company focussed on delivering life beautifully, whilst minimising our impact on the environment. We are unique in that we have split operations that focus on a direct to consumer offering through our website (FlowerBx.com) as well as a bespoke offering for partners in hospitality. Our bespoke services span across regular weekly contracts as well as one off events and special installations.

FLOWERBX only sources in keeping with floral seasons, all of our deliveries are made in electric vehicles, all of our waste is composted and we don’t use single use plastics in any of our packaging. We have a unique visual style - it’s classic and timeless, predominantly focusing on single variety arrangements, that allows the beauty of the flower, to speak for itself.

Flowers and plants in hotels are a key differentiator in adding the special touch that all hoteliers are looking for to wow their guests. We’re finding that many hoteliers are opting for a floral install to be the first thing that guests see when they arrive. Something as simple as a beautifullyarranged bouquet of freshly in-season peonies or hydrangeas can be enough to put a smile on a guest’s face.

The smell of some freshly-cut roses is an unmistakable scent that can conjure old and create new memories for those that smell it, and is often the perfect start to someone’s stay at a venue.

Flowers are also able to be used as the link to special seasonal moments and events. There are the more obvious use cases of Valentine’s Day, Mother’s Day and the festive period. However FLOWERBX has designed floral installations for Wimbledon, the US Open, Pride, Halloween and many others. There is barely a month in the year that doesn’t have a special moment that can be accentuated with a floral arrangement, and we are blessed with new seasons of flowers to partner those.

48 www.thehotelmagazine.co.uk

Whilst we have our own “house style”, we are happy to take creative direction from clients and can adapt our aesthetic to work in a variety of scenarios and styles. We have experience building the mechanics needed for flower facades on the face of listed buildings in London, or flowers adorning the ceilings of palaces. We are equally adept at creating beautiful moments in a smaller, intimate setting.

We are available on business@flowerbx.com and would be delighted to come and meet in person.

FLOWERBX.com

VENUE PROFILE

VOCO ST. DAVID’S, CARDIFF After its recent spa and restaurant refurbishment, Cardiff’s voco St. David’s has had a new lease of life. Popular for its IHG status, we share an exclusive interview with Lucy Williams, Director of Sales and Marketing at voco St. David’s, as she reveals the decision behind the revamp and the benefits it has brought.

Please introduce us to voco St. David’s, Cardiff and tell us when the venue opened.

voco St. David’s, Cardiff first opened as a hotel in 1999.

Recognised locally, nationally and internationally for delivering unparalleled luxury, the hotel’s reputation is matched only by its spectacular location on the idyllic shore of Cardiff Bay. The hotel offers 142 luxurious bedrooms, including several suites, each with private balconies or floorto-ceiling windows which frame the view of the bay. Guests can enjoy an award-winning spa or the on-site restaurant which champions locally sourced ingredients and Welsh traditions where possible.

The venue is part of IHG’s portfolio, can you tell us what this means and detail the benefit it offers to staff and customers alike?

We’re delighted to be part of the voco hotels portfolio.

Forming a new upscale brand launched by IHG in 2018, voco

50 www.thehotelmagazine.co.uk

hotels are a premium collection of properties spanning 18 countries worldwide. For voco St. David’s, the association with luxury matches the unique offering we provide to our guests.

In terms of being part of the wider IHG family, it’s something we see as very beneficial, both for customers and for those in our team. From a customer perspective, the reputation that IHG Hotels and Resorts has for quality, consistency and delivering unique experiences in properties around the world gives peace of mind to those staying at voco St. David’s. Additionally, the IHG One Rewards programme offers a range of benefits, rewarding loyalty to members. Increasingly, this member-based programme is resulting in an increased custom, especially from corporate planners and those staying in Cardiff on business.

Being part of IHG also benefits those in our team.

From discounted employee rates and friends and family

VENUE PROFILE

stays at hotels across the world, to fantastic training and development programmes.

The hotel recently refurbished its on-site spa and restaurant, what initiated this decision?

The recent refurbishment projects have focused on our on-site restaurant and spa facilities. With the restaurant being completed in October 2022 and the spa, more recently completed in April 2023, we are immensely proud of the facilities we offer to our customers and spa members.

Both projects were brought about by our continual desire to deliver an outstanding, unique and luxurious experience for our guests. With our food and beverage offering, we were keen to deliver a high-quality menu that combined our unique location, showcased some of the incredible produce and suppliers found in Wales and took inspiration from the very latest food trends and dining experiences around the world. While the previous restaurant and spa were of a high standard, it was agreed that both required a significant level of investment to bring them in line with the expectations of our customers.

Post-refurbishment, what changes or additions has the spa and restaurant seen and what are your desired aims of these?

Our new restaurant, Tir a Môr, opened in October 2022.

Meaning ‘land and sea’ in Welsh, Tir a Môr celebrates the stunning local produce of Wales with a Welsh land and sea inspired menu. Embracing its land and sea concept, the brand new interior colour scheme and opulent décor of Tir a Môr beautifully encapsulates our bayside location and the wonders of the outside environment. As the sunshine reflects on the wall colours and new golden finish to the bar, a shimmer somewhat reminiscent of the stunning sea view, gives a glorious ‘wow’ factor dining experience. In keeping with our local Welsh theme, the walls of Tir a Môr

are adorned with contemporary artwork from Cardiff’s Blackwater Gallery. To accompany the new interior design, the restaurant features brand-new furniture, a showstopping bar and an exciting new seasonal food and drink menu, championing local produce and suppliers where possible.

Similarly, the spa at St. David’s has recently undergone a £300,000 rejuvenation. With a new sauna, revitalised pool, shower area and changing rooms, the project also saw the introduction of a brand new, premium treatment house, ‘OSKIA’.

How have you successfully implemented the refurbishment into your marketing strategy?

Being part of the IHG Hotels and Resorts family, we are supported by an experienced and well-connected central marketing and PR team. Working in combination with our local PR agency, we put together a comprehensive marketing strategy for both the Tir a Môr restaurant and spa launches. From creating teasers to build intrigue and interest to exclusive press and member launch events, influencer campaigns, press reviews and media relations, we’ve been able to secure significant print, digital and social coverage locally and nationally, resulting in a consistently high reservation rate. Going forward, the restaurant and spa will continue to form key pillars of our marketing strategy, helping us achieve room, spa and table reservations.

What is your advice to other hoteliers who are planning an on-site refurbishment?

One of the most crucial parts of any hotel refurbishment project is to understand your customers’ expectations.

We worked tirelessly with our internal team, central IHG resources and wider business stakeholders to be able to understand what our customers were looking for when they came to stay, eat or relax at voco St. David’s. www.stdavids.vocohotels.com/ www.thehotelmagazine.co.uk

51

EVENT SPACES

www.thehotelmagazine.co.uk

53

EVENT SPACES

UNLOCKING POTENTIAL How event spaces in hotels drive profitability, as told by some of the industry’s leading names.

E

vent spaces in hotels have the potential to significantly drive profitability by generating additional revenue streams and attracting a diverse range of guests. Traditionally revenue generation are based on events hosting, conferences, meetings, weddings, social gatherings and also offering flexible packages around catering services, audiovisual equipment, and event planning assistance to attract clients and maximize revenue.

Events, which often require catering services, can provide a lucrative opportunity for hotels and generate

54 www.thehotelmagazine.co.uk

additional revenue through food and beverage sales, by offering customisable menus, creative drink options, and exceptional dining experiences, hotels can increase their profitability.

There is a high likelihood that events will require accommodation services for attendees and organisers as well as the use of other in house and local services, meaning event spaces can serve as a platform for upselling and cross-selling hotel services.

Alistair Brown, Operations Manager at AK Techotel, sees that by showcasing the hotel’s amenities, such as

EVENT SPACES Left: Wyndham Grand Algarve - Grand Bar & Lounge Below: DCR MANJAPA PA Right: DCR MANJAPAO DI

“Successful events held in hotel event spaces can lead to repeat business and guest loyalty.” spa treatments, recreational facilities, or special event packages, hotels can encourage event attendees to extend their stay or utilise additional services, further increasing revenue.

“Successful events held in hotel event spaces can lead to repeat business and guest loyalty. Satisfied event organisers and attendees are more likely to choose the same hotel for future events or recommend it to others, creating a steady revenue stream and positive word-ofmouth marketing,” Alistair explained.

Through boasting on-site event spaces, Alistair also sees the opportunity for hotels to collaborate with local businesses, such as event planners, decorators, entertainers, and photographers, to offer comprehensive event packages: “By creating partnerships, hotels can expand their reach, provide a wider range of services, and attract a diverse clients, boosting revenue potential,” Alistair added.

An events space in a hotel can present several additional revenue streams beyond the core revenue generated from venue rentals.

Catering services can be a significant revenue stream for hotels with event spaces. Offering food and beverage packages, customised menus, and bar services can generate substantial revenue during events. Alistair

commented: “Upselling premium menu items, specialty drinks, or offering unique dining experiences can further boost profitability.”

When looking at the future of hotel events, it’s needless to say that the growth of technology will intervene with it expected to continue playing a significant role in shaping and transforming the industry. The COVID-19 pandemic has accelerated the adoption of virtual and hybrid events, and these formats are likely to persist in the future.

Alistair believes that technology will continue to evolve to offer seamless virtual event experiences, with improved networking capabilities, interactive features, and immersive virtual environments: “Hotels may invest in advanced virtual event platforms and technologies to cater to the growing demand for hybrid and remote event options.

“Technology will play a key role in enhancing attendee engagement during hotel events. Augmented reality (AR), virtual reality (VR), and mixed reality (MR) experiences may become more prevalent, allowing attendees to interact with virtual objects and environments,” Finished Alistair.

In terms of making the most of event spaces within a hotel, Sevki YILMAZ, General Manager of Cook’s Club Adakoy in Marmaris, explained that they do this by hosting various events, such as the brand’s music, food and drink experience, Cook’s Club Sessions, as well as fine dining www.thehotelmagazine.co.uk

55

EVENT SPACES Below: Yibei Geng on Unsplash Right: Michael Fousert on Unsplash

“We have successfully hosted mixology classes in our event space.” experiences: “These are enjoyed by all our guests, including those staying with us on a bed and breakfast and halfboard basis, in turn driving considerable extra revenue to the business.”

Sevki explained that the venue’s talented head chef and kitchen staff have curated exquisite menus that are utilised for fine dining events, which attracts hotel guests and amplifies guest satisfaction to bring in extra sales.

“We have successfully hosted mixology classes in our event space, which have generated unprecedented demand among our guests, further contributing to our revenue and increasing bar sales considerably – even with those who are not participating in the classes,” added Sevki.

In terms of navigating upselling and cross-selling through event spaces, Sevki revealed that with the assistance of the wider Cook’s Club team, exciting events were introduced and advertised to the existing guests in the hotel very effectively, which has resulted in the full utilisation of the venues and spaces allocated for the activities.

“Notably, the participation of guests on bed and breakfast or half-board packages has generated revenue beyond what might have been the case without the events. By offering additional experiences and opportunities, we have successfully extended income streams to enhance guest satisfaction and drive revenue growth.”

Sevki predicts that exposure from the marketing of the venue’s organised events will increase due to the video

56 www.thehotelmagazine.co.uk

footage and imagery that has been taken and utilised across social, online and printed media, which will be further assets for the marketing of the hotel.

“As part of the Sessions event, we also had an artist in our private beach area to paint and teach guests how to create custom-made bags. The activity drove some guests to purchase our hotel-designed beach bags from our boutique gift shop to be painted – and since these have our branding, it further helps publicise the hotel,” Sevki finished.

Making event spaces appealing plays a key role in their success and Marc Buxey, Sales Director at Relais Retreats sees that because of this, they have to be designed with versatility in mind as guests are now looking for unusual character filled spaces that have to be functional for the purpose of the enquiry: “having flexibility within the meeting spaces allows us to provide something for everyone, size permitting of course,” added Marc.

It’s important for you to strategically manage their event spaces, market them effectively, and provide exceptional service to maximise profitability. By offering versatile and well-equipped event spaces, delivering outstanding customer experiences, and leveraging the various revenue streams associated with events, your venue can drive profitability and strengthen your competitive position in the market.

SPONSORED

A DIGITAL FUTURE We find out more about how Techotel is leading the way within the hospitality industry through their Property Management System - Picasso Digital and their Artificial intelligence module they named “Mona”, allowing their customers the peace of mind that an automated Property Management System brings.

Fast paced development

Techotel are market leaders in their development of digital tools. Hotels who operate more digital platforms to communicate with guests, provide tailored recommendations, build relationships and gather feedback.

This increased engagement with customers helps build guest loyalty, and drives repeat bookings as well as additional sales.

Alistair Brown, National Operations Manager for AK Techotel said: “Mona is really leading the way in a world where contactless reception is becoming the norm. We have seen the evolution of the traditional role of front of house move from the computer screen to more meet and greet, adding the traditional extra touch to the guest experience that the UK Hotel market is well known for, Mona allows the hotel reception to do just that”.

The rapid advancements in technology, are enabling hotels to leverage digital solutions in more innovative ways than ever before. Mona is the latest AI by AK Techotel which is developed to handle an array of services and tasks which would be repetitive and time consuming, as well as open to human error.

Time is money

The embedded AI application, “Mona” can help to streamline operations, such as handling guest requests, managing reservations, and providing real-time updates to staff.

Alistair acknowledges that there is usually a concern about introducing such drastic steps in to how the front of house operates, but as he said: “It is just a case of changing the mind set of both guest and staff, keys can be delivered to the phone, the guest inventory is now a digital download and payment can now be made via their phone to name a few options”.

One system – endless integrations

While Mona certainly seems to tick the boxes for the next generation, it is the holistic approach of the PMS that Alistair finds that most users of Picasso enjoy. With Picasso it is one system, one staff log in, one set of reports, one set of accounts. It really does take the strain off the staff, in what is an already stressful environment.

58 www.thehotelmagazine.co.uk

The future

By embracing digital technologies, hotels can improve guest experiences, enhance operational efficiency, gather valuable insights, and stay competitive in an increasingly digital world. The AK Techotel developers operate a “Wishlist” that allows to build tomorrow’s Picasso Digital from the needs of the users. A customer request, even a simple report, can become the latest feature in Picasso Digital. With over 1200 installations completed; AK Techotel knows what is required. www.techotel.ie

Find out more www.barmagazine.co.uk/barmagazineawards

SPONSORED

BRANCHING OUT Outdoor shelters are a great opportunity to increase revenue and elevate the customer experience by extending your hotel’s offerings and space. The experts at Woodberry have made planning your hotel’s outdoor shelter as easy as possible. They have shared some some top tips for measuring, deciding design, and installing shelters.

D

id you have a marquee or temporary gazebo in your outdoor areas during and postpandemic?

In 2023, we have seen hired marquees taken down and hospitality clients are now installing more permanent outdoor shelters.

The ROI has been proven for many venues. Sheltered terraces or feature gazebos have seen some of our hospitality clients double their outdoor revenue. The other great benefit of this designated area is that it can be used for private party hire.

3. What kind of roof and sides do you want?

1. Where do you want the shelter to go? Is it adjoining a building or free standing?

No – generally you do not need planning permission for what is considered a temporary structure. This is something which is surface fixed, rather than having foundations and is under 4m tall, with a 2m gap from any boundary lines. If you are in an area of outstanding natural beauty or have a historic building, you will need to consult your local planning experts.

We recommend expert installation. The Woodberry team has good availability in August and September. Installs normally take 1-2 days.

Talk to the expert team at Woodberry who will make it as easy as possible for you to plan an outdoor shelter at your venue.

01926 889922. www.woodberry.co.uk

If it is adjoining a building, look at any windows or doors that might be in this area. You need to consider the height of a shelter and the pillars, so they do not obstruct doors and windows.

2. Measuring up.

Width, depth and height are your key measurements. If the ground is slightly sloping, please take note of this. Plot where any windows and doors are as part of measuring. Woodberry offers free expert surveys to measure and assess your area.

60 www.thehotelmagazine.co.uk

Do you want a flat roof or an apex roof? Do you want a translucent or opaque roof (one that doesn’t let light through)? Do you want any sides like walls, shutters, slats or canvas sides? These are all things to consider.

4. Drainage is important to consider.

If it rains, there will be surface run off from the roof. To control this, look for guttering and drainage options that should be included in your outdoor shelter design.

5. Do I need planning permission?

Gazebos & Pergolas

Bespoke gazebos and pergolas for hospitality venues.

Talk to our expert team about your shelter requirements and installation.

01926 889922

mail@woodberry.co.uk

www.woodberry.co.uk

HOTEL OF THE MONTH

A BRAND BUILT ON SERVICE Adding to the phenomenal portfolio of properties from the premier luxury brand, Nobu, is London’s Nobu Hotel Shoreditch. This August, featuring as our Hotel of the Month, the team at Nobu Hotel London Shoreditch reveal how they continue to provide a competitive edge as they expand further.

N

obu Hotel London Shoreditch is the iconic, culturally immersive destination, located in the heart of vibrant East London. Having re-opened in June 2022 following a two-year hiatus, the property now features a new sixth floor, including the stylish Nobu Shoreditch Penthouse Event Space complete with a spacious private outdoor terrace, as well as two new bedroom types: Yuhi and Yuhi Skyline.

Nestled amidst the energy of East London’s creative district and the financial centre of the City, the hotel delivers the perfect blend of industrial chic and Japanese simplicity; with a wide range of rooms and suites, a world-

62 www.thehotelmagazine.co.uk

renowned Nobu restaurant, Nobu bar and alfresco terrace, Nobu Café, a naturally lit event space for 200+ people and a tranquil spa and gym.

The team at Nobu Hotel London Shoreditch said: “In terms of the ethos, from the very beginning, the Nobu brand has been about creating memorable experiences around exceptional food. As artists, chefs and restaurateurs, the longstanding partnership between Nobu’s owners and the visionaries behind the brand – Nobu Matsuhisa, Robert De Niro and Meir Teper – is the foundation of Nobu Hospitality, a global lifestyle brand synonymous with instinctive design, fine ingredients and a passion for heartfelt service.”

HOTEL OF THE MONTH

Nobu’s roots are in Japan and the brand wholeheartedly embraces the concept of Japanese Kokoro; the connection between emotions, feelings, spirit and soul: “This is the heartbeat of Nobu Restaurants, Hotels and Residences; to deliver authentically inspired moments that promote Kokoro,” the team commented.

Nobu Hotel London Shoreditch offers 164 guest rooms, including the newly built sixth floor, Yuhi and Yuhi Skyline Rooms. There are seven suites, seven of which are signature suites that enjoy their own private balcony, namely Utage, Hikari, Miyabi and the iconic Nobu Suite – the best suite in the hotel.

Offering a luxurious stay in the heart of London, the rooms come complete with a Bento Box inspired media cabinet with a state-of-the-art TV and traditional Japanese tea set, bath or walk-in shower with Natura Bissé products, daily housekeeping service and 24-hour access to the fitness centre.

Nobu as a brand is known for its exquisite food offering, which meant of course, Nobu Hotel London Shoreditch had to be home to a plethora of dining outlets.

Nobu Restaurant Shoreditch - under Executive Chef Sandi Richmond (formerly Nobu Istanbul) - offers the ultimate dining experience. Guests will find Nobu’s famed classics, alongside dishes inspired by the local vibrant and creative neighbourhood. Like with all Nobu Hotels, Nobu dining is at the heart of everything.

As diners enter the restaurant, they will be taken down a sweeping staircase to be greeted by a minimalistic Japanese-Peruvian restaurant, an open-plan kitchen and sushi counter. Pioneered and created by Chef Nobu Matsuhisa, the iconic Nobu menu is influenced by his years of studying Japanese cuisine in Tokyo and his extensive travels. The diverse celebration of flavours formed Nobu’s trademark ‘Nobu Style’, which is intrinsic to all Nobu menus worldwide.

The famed Nobu Weekend Brunch offers diners a lively

start to the weekend, with a main dish plus unlimited access to the brunch and dessert bar. The Nobu Shoreditch weekend Brunch menu includes tempting starters to share on the table, of Shishito Peppers Miso, Seasonal Miso Soup and Edamame; a variety of main dishes including Scrambled Egg Donburi, Baby Tiger Shrimp Tempura Creamy Spicy, and Nobu’s signature Black Cod Den Miso.

The Brunch buffet – located on the sushi counter in view of the full theatre of the kitchen - serves up a selection of salads, assorted sushi, sashimi and ceviche, and unlimited indulgent desserts to finish.

The venue also boasts Nobu Bar and The Terrace with the Bar having an air of inclusive vibrancy, offering an eclectic mix of art, music and cultural programming. Adorned with animated street art, Nobu Bar serves a menu of carefully crafted cocktails and mocktails, alongside an extensive drinks list including beer, Nihonshu sake and whiskey.

Nobu Bar opens out into a courtyard terrace, the perfect East London spot for al-fresco dining, cocktails and after work drinks, to while away the summer evenings.

The latest F&B edition to the venue is Nobu Café which offers guests and residents alike an diverse, relaxed Japanese café and bar menu in East London. Nobu Café is the ‘go-to’ hotspot for groups of friends looking to catch up over breakfast, brunch or a late lunch, or the ideal remote working destination.

An extensive list of speciality teas and hand brewed coffees are available at the Cafe, alongside a range of classic dishes boasting the famed Nobu twist. A wider selection of herbal and caffeine-free teas and freshly made juices are also available. Serving up Origin Coffee Roasters, those looking for their coffee fix can enjoy a selection of speciality coffees. Partnering with tea specialists, Lalani & Co, Nobu Café’s Tea List offers an exotic range of single batch teas, making for a memorable and desirable feature.

For more, visit: www.london-shoreditch.nobuhotels.com

www.thehotelmagazine.co.uk

63

VENUES AROUND THE WORLD

MEMORABLE STAYS Set amongst the hills, overlooking the sea just outside of Heraklion, is TravelStaytion’s Exclusive Luxury Villa, Alpha House. As well as picturesque views and premium facilities, the venue offers a unique experience with a range of services designed to elevate guest’s stay.

S

urrounded by the wild beauty of the Cretan landscape sits Alpha House, a premium property which can be booked by guests via TravelStaytion as a part of their Exclusive Portfolio. The luxury villas within this portfolio are looked after by a close-knit community of trusted owners and trusted professional property managers. TravelStaytion provides a complete or co-managed property solution, helping with everything from sales, distribution, marketing and revenue management, as well as managing the property and guests themselves.

Upon arriving at the villa immediately, you step into a paradise-like setting, with undisrupted views of blue skies

64 www.thehotelmagazine.co.uk

and the sea. Situated on a cliff named by locals: “Eagle’s Nest” guests are promised sun all day long, which can be enjoyed beside the marbled swimming pool filled with sea salt water, expertly designed to meet the standards of the Greek Tourism Organisation.

This calm oasis is enhanced by the white stone and marble interior that soothes the eyes. Unique design pieces have been expertly selected throughout the venue to bring an essence of luxury. The Cretan villa spoils guests with three bedrooms equipped with unique views, en-suites and extensive terraces providing ample space for relaxation, but what sets this venue apart is its ability to create memorable experiences.

VENUES AROUND THE WORLD

Alpha House’s competitive edge has been able to flourish with the help from its holiday rental platform, TravelStaytion. As a brand, their team of experts and local support network with in-destination teams are committed to delivering an exceptional customer experience from the minute guests click on the search field until the moment they leave the property.

TravelStaytion carefully selects and works in partnership with a community of professional property managers and owners to offer the most sought-after and curated spaces on the market. As a TravelStaytion property, services at Alpha House may include breakfasts, cleaning services, and access to a concierge service that assists with itinerary planning and reservations. If guests wish to spend more time in the four walls of their luxury villa, they are offered exclusive access to private chefs to promise memorable moments.

The intersection between being traveller-first, community centric and technology-led is where TravelStaytion differentiates itself from competitor shortterm rental companies. With over 90,000 properties worldwide, TravelStaytion connects with professional

property owners who have a better way to manage stays and use community-centric technology to offer standardised stays that prioritise travellers’ needs.

From providing data-driven insights and tools for property owners to offering easier-to-use booking tools for travellers, TravelStaytion ensures that every stay is memorable and tailored to individual tastes and preferences.

In terms of marketing, Alpha House has a curated online profile to attract discerning guests that allows the venue’s bookings to thrive in a competitive market. This involves streamlining branding and using captivating photos and videos of the property alongside appealing property descriptions. Their dedicated marketing efforts have helped raise the visibility of the property and boost sales.

Alpha House offers a unique concept for the holiday rental market, delivery a high-quality, remarkable stay for the discerning traveller. The TravelStaytion portfolio has been driven to success via technology backed by a community of professional property managers. www.travelstaytion.com www.thehotelmagazine.co.uk

65

SPONSORED

CUTTING-EDGE INNOVATION The Independent Hotel Show, in partnership with James Hallam, is the only industry event dedicated entirely to the needs of luxury and boutique hoteliers and returns to Olympia London on 16-17 October to inspire the hospitality sector.

P

acked with new features and over 200 innovative suppliers, this year’s event will also be brought to life through a number of creative design partnerships, including Design Command, New Heritage, Cocoon & Bauer and

sofa.com.

Peter Turner, Owner and Managing Director of Cocoon & Bauer, commented: “We’re delighted to be working with the Independent Hotel Show for the second year running as we have been invited to follow on from the success of last year’s Inclusive Hotel Room with The Members Suite.

We’re pulling out all the stops to make this the venue to be seen in!”

For 2023 the show will also be partnering with LEVEN hotels for an interactive showcase of the LEVENverse, a fun virtual immersive hotel environment built in the Metaverse.

Carefully curated suppliers to the independent hotel sector

Visitors to the Independent Hotel Show this year can expect to meet with quality suppliers including fresh quality flower supplier Fredericks of London, digital marketing agency Umi Digital, and sustainability focussed bed brand Hypnos and Real Wood Bath.

The event will also feature leading hotel cosmetics supplier ADA Cosmetics. Delaine Walker, Vice President of Sales - UK & Ireland, commented: “Dispenser innovation and hygiene is at the forefront of trends in the hotel sector this year. Our SmartCare Plus system with our patented membrane technology and new safe lock seal offers the most hygienic dispenser available. We will be showcasing an interactive wall of dispenser options for hotels to test and try out at this year’s show.

“We recently launched SOAPSMITH and are in the process of launching Argentum Apothecary. Both British brands are absolutely ideal for independent hotels looking for something niche, British and sustainable.”

66 www.thehotelmagazine.co.uk

Key insights and trends to grow your hotel business

This year the Independent Hotel Show will be hosting a range of insightful presentations, discussions and debates across the Innovation Stage, in partnership with eviivo and designed by New Heritage, and the Hotel Business Stage, in partnership with HotelPartner and designed by Design Command.

From marketing your hotel and working effectively with influencers, to the psychology of design and putting the ‘S’ back into ESG, each stage is set to platform leading hoteliers and hospitality experts.

Sue Williams, General Manager at Whatley Manor, said of the 2022 edition: “Last year’s Independent Hotel Show was truly vibrant and showcased the best suppliers supporting hospitality at the moment. The stage presentations were really informative and helped bring me up to date on current thoughts and trends. A great day, thank you.”

To find out more about everything happening at this year’s event, and to register to attend, visit independenthotelshow.co.uk.

BUSINESS

PERFECT PARTNER Room to Reward is a young, small charity offering the hospitality sector a fantastic opportunity to recognise the importance of – and say ‘thank you’ to inspirational volunteers who give up their time to help others. In this exclusive interview with Charity Director, Adam Terpening, we find out how partnering with Room to Reward can benefit your hotel.

Please introduce us to Room to Reward and what it is you aim to achieve.

Room to Reward is a unique charity created to say ‘thank you’ to the Hidden Heroes – inspirational volunteers who give up their time to make a difference to those who need it most.

Our hotel partners donate their unsold rooms, charities and community groups nominate their Hidden Heroes for a break – we make it happen! From humble beginnings in 2015, we now partner with nearly 800 hotels – including the likes of The Savoy, The Dorchester, The Torridon, The Lowry, Watergate Bay, The Headland, groups such as Harbour Hotels, Leonardo Hotels, St Austell Brewery, and more. Over 2000 volunteers have been nominated for a well-earned break in recognition of their extraordinary efforts.

What kind of benefits can a hotel experience from partnering with Room to Reward?

By partnering with Room to Reward, hotels are also making a difference to all of the charities we partner with. The donation – a couple of 1-2 night breaks in rooms that would otherwise sit empty – is simple, the impact is huge. We ask each volunteer for feedback and pictures from their break which we then share across our social media and marketing channels, sharing the hotel’s support and reaching approximately 45,000 people per month. Guests may also spend money in the restaurants, bars and spas or even pay for additional nights for a longer break, or of course become repeat guests and recommend the hotel to friends and family.

Does an overnight stay venue need to be of a certain standard in order to work with you?

No. Our partners range from iconic 5* properties to more modest hotels and family run B&B’s – and everything in between. We are hugely grateful for the fantastic support of every single one of our partners that gives the nominated volunteers a fantastic choice of properties for their break.

Room to Reward breaks are used in whatever way suits the volunteer best – people may feel more comfortable in more modest hotels and it’s not a case of everyone choosing the more luxurious properties. The demographic of volunteers

68 www.thehotelmagazine.co.uk

is widely diverse and this leads to all manner of hotels being booked.

How can a partnership between a hotel and a charity like yours contribute to greater success in their marketing strategy?

Room to Reward provides hotels with a great opportunity to demonstrate the impact of their support and giving back.

As well as the breaks themselves, we encourage hotels to celebrate their Room to Reward partnership both internally with their teams and externally on their website, social media and marketing channels to shout about what they are doing.

How can our readers work with you?

We are always on the lookout for more hotels and venues to join our journey and proud to offer flexible partnerships that work for properties of all shapes and sizes. Get in touch at www.roomtoreward.org or contact adam.terpening@roomtoreward.org.

BUSINESS

FIVE MINUTES WITH… Lorraine Jarvie, General Manger at Bath’s Royal Crescent Hotel, who shares her wealth of experience, what makes the hotel an appealing place to work and how the venue is marketed successfully in what is a competitive location for hospitality.

Hi Lorraine, how long have you been in your role at Royal Crescent and can you tell us about your background in hospitality?

I have been at RCH since August 2021. Prior to that I worked with Hotel du Vin Group, where I was Regional Operations Director for seven years. I had worked with the Malmaison/ Hotel du Vin Group for 15 years in total, starting my career in hotels in 1994 with the opening of Malmaison Glasgow.

In 2000, I relocated to work for Alias/Luxury Family Hotels for several years, then, after having a family, went back to open Malmaison Reading in 2006. Throughout my time at Malmaison, I took on many roles, from trainee receptionist to F&B Manager. The company also supported me through a Post-Grad Degree in HR Management before I took my first role as General Manager in 1999.

What stood out for you in order to make the Royal Crescent an appealing place to work?

Having lived in the area for 18 years, I always said there was only one hotel I would work at in Bath, and it was the Royal Crescent. This was due to a healthy mix of the iconic location and the great reputation it had for five star luxury, which included the impeccable service.

Bath is a competitive area of the country for hotels and hospitality as a whole. In your role, how do you work to ensure the venue stands out?

For me, it is all about exceeding expectations and providing a warm, relaxed atmosphere, where our guests know they will be well looked after by knowledgeable, professional people. The staff are key to this, and I like to ensure they are recognised for what they do, not just internally, but also by ensuring we are getting them recognition in competitions and awards. This is always great for morale, but is also beneficial for the hotel and its reputation.

70 www.thehotelmagazine.co.uk

We’re seeing an increasing number of rising trends in the hotel sector, particularly around wellness: how do you stay on top of these?

Wellness is a growing sector, and we have a very experienced and highly qualified Spa Manager who actively keeps up to date with all developments in the wellness sector through her range of contacts. For example, we have recently partnered with The Amethyst Trust, creating an adapted menu of wonderful TEMPLESPA treatments that are suitable for guests who are medically frail, recovering from illness or are immunocompromised, such as those suffering from cancer. We are one of the first spas in the area to offer these treatments. Rather than follow trends, we try to understand what our guests really want and then customise what we do to suit each individual. @royalcrescent_hotel

Time is money, spend it wisely

Technology-led payment solutions for hotels Save time for Front of House staff • Prioritise your workload

To find out how G4S can help optimise your cashflow, contact us on...

0845 644 1239 CashCollection@UK.G4S.com www.g4s.com/en-gb/cash-solutions

HOTELIER PROFILE

ASPIRING TO GROW In an exclusive interview with Celia Hague, Regional Manager UK at Motel One Group, we learn about how the brand’s ethos contributes to its success, as well as how hoteliers should navigate expansion in an effective manner to make a splash.

Please tell us about your history in the hospitality industry.

After graduating from the University of Hull with a bachelor degree in English and German in 2001, I was offered a front desk role at a budget hotel. Within the first three months, I fell in love with the industry, and I knew it was for me. I loved being able to make a difference to a guest’s stay.

I worked my way up to deputy manager and then became a general manager. After six years, I wanted a new challenge and moved to a boutique, luxury hotel. It was a great challenge moving from a budget to a luxury servicefocused location, however I missed the buzz of a bigger hotel with a more informal service atmosphere.

One of my career aspirations was to launch a hotel

72 www.thehotelmagazine.co.uk

in a new location and in 2013 I got my chance when I joined Motel One as General Manager. I was involved in the opening of Motel One’s second UK location, Motel One Edinburgh-Princes in 2014. Following its success, I managed the launch of Motel One Glasgow in 2018, which with 374 rooms is the largest hotel in Scotland in terms of guest rooms. Following this I progressed to the role of UK Regional Manager, covering the company’s eight UK locations. My remit has since expanded to both UK and Ireland as our first location in Ireland, Motel One Dublin, is now open.

Since joining Motel One I’ve really valued the company’s sense of family and togetherness which is part of the company’s ethos. There’s been so many opportunities

HOTELIER PROFILE

to learn, develop and progress my career. A particular highlight for me was my first Motel One All Manager Meeting which was attended by managers representing the group’s international hotels. With over 400 people, I was amazed at the scale of the organisation. The networking and development opportunities have been invaluable.

adaptability. As many of us in the industry know, things don’t always go to plan, so it is essential to be able to think on your feet and adapt to the challenges faced.

As a specialist in providing consumers with affordable hotel stays, what factors make Motel One inexpensive whilst still being memorable?

We have identified our guests’ requirements when looking for the perfect hotel. We know that our guests want to explore the cities they are in, hence when choosing a hotel, location is the heart of everything Motel One. Regarding the properties, we maximise the space and focus on the essentials identified from guest requirements.

In place of restaurants and a gym, we provide exceptional lounge areas. These spaces are ideal for both business meetings for those travelling for work or for relaxation.

In each Motel One hotel, guests can unwind at the hotel’s impressive bar with an extensive range of curated spirits, specially selected wine and beer and an exclusive menu of more than 50 hand-picked gins from regional distilleries to choose from. They can also learn more about the history and background of the manufacturers in the gin guide and find out what the best pairings and garnishes are for each gin.

With 89 hotels worldwide, and plans to expand, the Motel One group aims to accommodate guests looking for affordable luxury in major cities by combining stylish interiors at modest prices. Each city hotel boasts high-quality interiors and exclusive designs with outstanding city centre locations, and inspiring bars for holidaymakers, business travellers and local city-dwellers to enjoy. Motel One focuses on the essentials. We pride ourselves on encouraging staff to be themselves and provide a friendly, warm welcome and incredible service to our valued guests.

The majority of travellers are interested in exploring the culture of the city they are visiting. Each Motel One hotel not only has a desirable city-centre location, but also have a lounge and bar interior themed to reflect the character, culture, or history of its location. From our guest feedback, this is a winning combination. Guests appreciate being able to savour the regional character, in addition to seeing it, through local spirits, beers and wines, allowing them to delve into the neighbourhood and its rich history.

What are your top tips for a hotelier taking on a new launch?

Whenever you take on a new launch, my best piece of advice would be to ensure you have the key skills: flexibility and

Tell us about the expansion of Motel One in the UK and how you ensure the brand’s affordable ethos is maintained throughout?

How do you determine the locations of venues, are there particular features you look out for?

When selecting a location, city centre prime locations are our number one priority. Once the city itself is approved, we ensure the property location is in the city centre near public transport and is close to popular public sites such as exhibition centres and tourist attractions. This is for both leisure and business travellers alike. www.motel-one.com/en/ www.thehotelmagazine.co.uk

73

SPONSORED

OPPORTUNITIES LIE OUTDOORS In this exclusive Q&A with renowned licensing lawyers at Flint Bishop, we explore the opportunities presented by licensing your outdoor bar in terms of increasing footfall, revenue and elevating the overall guest experience.

How can a hotel maximise the potential of its outdoor space?

The addition of an outdoor bar is becoming increasingly popular and provides a unique and refreshing atmosphere for guests. Visitors can enjoy their drinks in the open air, surrounded by beautiful landscapes or city views. This outdoor setting creates a sense of relaxation, which can be a major draw for customers seeking a memorable experience.

By adding an outdoor bar, venues can not only cater for a variety of clientele, but also increase their overall capacity.

This is particularly valuable during peak seasons or events when indoor spaces become crowded. The availability of an exterior bar allows hotels to accommodate more guests and allows for pressure to be relieved from an internal bar, minimising wait times and maximising revenue potential.

Additionally, outdoor spaces provide great potential for hosting special events, such as live music performances, themed parties, or outdoor movie nights. These events attract a diverse range of customers and create a buzz around the hotel, generating interest and attracting new patrons. Unique experiences like these differentiate the hotel from competitors and contribute to its overall brand image.

What are the main regulations a hotel venue should be aware of when they are operating their outdoor bar?

When considering an outdoor bar, there are two main regulations to consider: Licensing: Under the Licensing Act 2003, any amendments to the licensable area of the premises will require the appropriate and relevant licensing application to be submitted. Depending on your current licence and plan, the addition of an outdoor bar will most likely need to be added to the licence by way of a major variation, which is subject to a 28-day consultation period and costs which will include a council fee of between £190-£635 depending on the rateable value of the premises, and a newspaper

74 www.thehotelmagazine.co.uk

advert fee which on average costs between £250-450.

Planning: Check to see whether you need planning permission to install an outdoor bar, the requirements for planning will largely depend on whether the bar is fixed or temporary.

What are the first steps a hotel venue should take to open a fully licensed outdoor bar?

The addition of an outdoor bar can be quite contentious especially where there is the potential for noise nuisance, so we would always advise speaking to a licensing specialist to get advice in the first instance, especially as each council has their own policy.

Our licensing team are well versed in all types of licensing applications, and can guide and help you through the licensing process. flintbishop.co.uk

TRUSTED LEGAL EXPERTS FOR UK HOTELS Unlock your hotel’s full potential with our trusted comprehensive legal services.

As a leading law firm with a specialist team of licensing professionals, we provide expert guidance and comprehensive solutions tailored to luxury and boutique hotels across the UK. From dealing with licence reviews to appeals and licensing prosecutions, our experienced lawyers ensure continued compliance and protection.

Partner with our trusted legal experts who understand the unique challenges faced by the

“Since instructing Flint Bishop to deal with all our licensing

requirements across the entirety of our estate, I have been extremely impressed at their level of service and knowledge within the hotel sector. From dealing with noise disputes to general advice for our hotels, their commercial approach is second-to-none. I would recommend them to anyone.

”

Shaune Ayers | Operations Director The QHotels Collection

hospitality services industry. With our in-depth knowledge of licensing regulations and sector insights, we offer a seamless licensing journey.

Let us navigate the complexities of premises licences, temporary event notices, and hotel company licensing, empowering you to focus on delivering exceptional guest experiences.

Contact us to discuss how our proven track record and unparalleled expertise can enhance your hotel’s licensing strategy and

“Macdonald Hotel & Resorts have entrusted

Flint Bishop with our licensing requirements for many years. The Licensing team are

experts in their field and their knowledge and understanding of the hotel industry and how we operate our business is invaluable.

”

Jim Davidson | Corporate Finance Manager Macdonald Hotel & Resorts

secure a prosperous future.

Call us on 01332 226 151 to discover how we can help you. flintbishop.co.uk

Licensing-26.06.2023.indd 1

03/07/2023 13:06:28

KITCHEN AND FOOD SERVICE

SERVING UP SUCCESS With the help of industry experts, we delve into what it takes to provide culinary excellence within a hotel.

C

onsumers across the globe are now, more than ever, seeking memorable culinary experiences as a part of their overnight stay experience, and this goes much further than what’s on the plate. With contributing factors incorporating a range of aspects, such as reputable branded kitchen equipment, going that little bit further to achieve a Michelin Star and introducing seasonal menus, all playing a key role in a hotel’s success, we delve deeper into the subject.

Staff training is key to success, in the opinion of Thomas Ferrante, Director of Operations at Seren, Grove of Narberth, as he commented: “Not only is it essential, but it is the key to unlocking your team’s full potential. Training in both the kitchen and restaurant teams creates a solid platform, on which the talented individuals you have hired can perform.”

Menus stand out in different ways, venue to venue,

76 www.thehotelmagazine.co.uk

from a menu that tells a story to a menu that solely uses local produce, and each of these offer a competitive edge.

Thomas sees that the most important aspect of a menu is its identity.

“A menu and food offering needs to have an identity running through it; one that showcases the chef and his style of cooking, or that embodies the heart and soul of the restaurant,” commented Thomas.

The Fernery menu at Grove of Narberth is designed to showcase Douglas Balish’s exceptional technical skills, marrying precision cooking with bold flavours, superb local produce and our culinary heritage. In order to make a splash around this, when it comes to social media, Thomas believes that it’s made easy when you get the product right.

This includes the whole offering, from arrival to departure and all the steps in between.

“Focus on delivering an experience that goes beyond providing a meal. Create an offering that is interesting,

KITCHEN AND FOOD SERVICE

“A menu and food offering needs to have an identity running through it.” different, and allows your team to take guests on a journey.

By doing so, your guests will do the marketing for you!”

Thomas concluded.

Chef, Damian Tumilty, at Grand Central Hotel, Belfast, explained how his venue has always embraced the use of the finest in local ingredients, which has lent them even greater success in recent years, as consumers have become increasingly more conscious of where their food comes from.

In order to take this element and work it into their marketing strategy, to allow the venue’s food offering to stand out and increase bookings, Damian explained that this is done by storytelling: “We inform our guests about the stories of our producers, our suppliers and our team. In our opinion, people buy into people: they want to immerse themselves in the experience and learn new and interesting facts.”

When it comes to providing quality food from a fastpaced hotel kitchen, choosing the right equipment is vital.

From using appliances that can maintain a high output, to those that deliver consistency at speed, ultimately, professional kitchen equipment should able to be relied upon to operate in some of the most demanding conditions.

Steve Elliott, Sales Director at Valentine and CuisinEquip, sees that, without doubt, one of the biggest changes on hotel menus in recent years is the focus on healthier, more sustainable eating, which is being driven by a greater awareness and understanding of what’s in our food, and the way it’s cooked: “Led by media reports, and fuelled by

campaigns, including Veganuary, hoteliers must be seen to embrace these changes, as consumers demand greater transparency and clear action.

“It’s not just the food that needs to be considered, but the method of cooking too. How can meals be cooked to the same high quality and served quickly to support busy hotel kitchens, yet be done so in a healthy, sustainable way?”

One such innovation that can change the way a kitchen cooks is air frying. Taking all the benefits of conventional frying, a modern commercial air fryer uses up to 100% less oil, requires less power and can even support ease of cleaning. By design, this makes food healthier and eliminates the need to dispose of used oil.

As a supplier of high-quality catering equipment to the foodservice sector, CuisinEquip equipment is found in hotel kitchens across the country. The latest addition to their range is LightFry, a market-leading commercial air fryer that is ideally suited to delivering healthy, sustainable meals at a consistently high standard.

According to Scott Duncan, Managing Director of Unox UK: “In today’s professional hotel kitchen, every gesture has a precise meaning, every action has a purpose and every appliance needs to deliver a solution to a known pain point.”

It is common knowledge that kitchens are shrinking, predominately to increase front-of-house space for customers. Simultaneously, a drive for cost-cutting is increasingly seeing fewer chefs operate within a professional kitchen. Combined, these factors are leading to a requirement for catering equipment to be both www.thehotelmagazine.co.uk

77

KITCHEN AND FOOD SERVICE

“It’s not just the food that needs to be considered, but the method of cooking too.” multifunctional and space efficient, ultimately optimising today’s kitchen setup.

Working directly with hoteliers across the world, Unox has been at the forefront of equipment innovation and kitchen optimisation. From the development of compact trolly combi ovens, traditionally found in busy, highfootfall kitchens, to pioneering EVEREO, the world’s first hot fridge, or SPEED-X, the first ever self-washing combi speed oven, Unox has continually pushed the boundaries of possibility.

“In our view, at Unox, the delivery of excellent food requires a hotel kitchen to operate efficiently, consistently and at the very highest level. Often, this means that kitchen equipment needs to make the most of available space, deliver consistently produced food at speed and do so in a way that is flexible. Ultimately, this allows a kitchen to run more efficiently, with fewer staff, produce a higher output and even lower costs,” added Scott.

In order for any kitchen and restaurant to excel, it must come from within, and by this, we mean your staff. Jonny Wright, Head Chef at Gleneagles Townhouse, sees that it is essential for any business to invest in staff training, as it enhances the overall experience and builds loyalty amongst first time diners. For example, if a member of the team has limited knowledge on the menu, it can have

78 www.thehotelmagazine.co.uk

a negative impact on a customer’s visit, even if the food is outstanding.

“I believe that finding the right people with the right attitude contributes to providing an excellent service. At The Spence, we prioritise hiring people that align with our values, rather than, necessarily, the experience they have.

As we have a fantastic training programme in place for both front of house and the kitchen team, we nurture talent and ensure our staff are constantly learning,” Jonny finished.

In terms of keeping on top of growing trends to ensure your on-site facilities are constantly at the top of their game, Julian Shine, MD of Shine Catering Systems, believes that, if there is one area that hotels should be prioritising when it comes to sustainability, it’s the kitchen.

The UK catering industry is estimated to use more than 21,600 million kWh of energy per year – more than double the consumption per square metre than any other commercial activity or location – and commercial kitchens are inherently large energy users. But, despite the scale of energy consumption, savings can undoubtedly be made. Research by the International Journal of LowCarbon Technologies shows between 45% to 70% of the wasted electric energy in commercial kitchens is due to behavioural factors and poor maintenance.

Julian said: “Energy efficiency has always been on the

KITCHEN AND FOOD SERVICE agenda of commercial kitchens, but a ‘perfect storm’ of factors ensures the need to minimise energy use is greater than it has ever been. Rising costs, increased legislation and more stringent targets on energy use are all having an impact, as we transition to lower carbon energy sources in line with the Government’s target of net zero emissions by 2050. This has become more than a cost issue: large companies are being penalised for heavy energy use, and consumers are increasingly more likely to use companies that are perceived as sustainable and responsible.”

The decisions made in planning, design and installation of kitchen and catering facilities can have a significant impact on the overall sustainability performance of a hotel.

For Julian, one of the most important decisions to make in kitchen design is whether to install electric or gas cooking appliances. Cooking on a flame is still an option, but when it comes to efficiency benefits, electric induction cooking will always outperform gas due to the level of control available.

“Take induction cooking, for example, where 90% of the heat generated is used for cooking, compared with around 70% for electric cooktops and between 40 - 55% for an open gas burner. Even taking into account the difference in cost per unit (which is becoming smaller), electric cooking is more economical.

“A typical gas appliance also requires 1.5 times the volume flow of extraction than the electric equivalent, because so much heat is wasted. This means a bigger extraction system and higher ongoing running costs,” Julian added.

Julian reminded us how ventilation is often considered a hidden energy cost, but it’s important to take a holistic view across the kitchen. It is quite typical to have a 150kW heating battery on incoming supply for a medium-large kitchen. These systems supply clean air into the cooking environment, but in a kitchen full of gas appliances, much of it is sucked back out via the extraction system.

“The most efficient measure is to reduce air flow rates to a minimum, which requires electric cooking appliances,” said Julian.

The rise of renewable energy is a contributing factor too, in Julian’s opinion. Increasing the production and use of renewable energy from low carbon sources is one of the measures being proposed to support the UK’s journey towards net zero by 2050, and more organisations are taking advantage of on-site energy generation and storage to unlock cheaper, greener and more reliable energy.

Shine Catering Systems conducted a study with DEFRA around ten years ago. This projected that, by 2017, it would be more carbon efficient to run electric combi ovens than gas, due to decarbonisation of the grid: that trend continues.

Looking ahead, hotel operators have access to a host of energy saving features that can save costs now and futureproof their operations.

“This includes demand-controlled ventilation and demand-controlled heating of prime cooking appliances, which reduces energy consumption when systems are not in use, as well as heat recovery and air source heat pumps on dishwashers, which can reuse waste heat from wastewater and hot humid air to heat incoming cold water.

Even correctly sizing equipment such as commercial fridges will have a positive impact on the energy

80 www.thehotelmagazine.co.uk

consumption of the kitchen,” Julian concluded.

By focusing on the aspects outlined by our experts, hotels can provide their culinary teams with the tools they need to deliver excellent dining experiences to their guests, showcasing their commitment to culinary excellence.

SPONSORED

INVEST IN A GREEN FUTURE As a prominent name in the UK combi oven market for over a decade, Unox has gained popularity for its extraordinary product innovation, exceptional service and outstanding support. Core to its business, in line with the industry’s demand, is sustainability.

R

unning right to the heart of our company, Unox has made a commitment to the future of our industry. Having launched a global action plan – E-miXion 2030 – a multi-million-pound environmental strategy, Unox is striving to achieve net zero carbon emissions across the global business by 2030.

In the UK, we took a major step towards this action plan by launching our state-of-the-art UK Experience Centre in the summer of 2022. The purpose-built site combines the very latest in sustainable materials, energy-saving systems, smart technology and the space to not only support our existing team but to future-proof our business for years to come. Years in the making, the Unox UK Experience Centre was created in conjunction with one of the country’s most respected sustainability consultants. Featuring a bank of 287 roof-mounted photovoltaic panels, which offset the energy drawn from the grid or a floor made from Marmoleum, a UK-made substance created from 97% natural materials, the building has been thoroughly considered.

Sustainability is fundamental to all our product development now and in the future. From the use of recyclable materials and components, to the investment in technology that helps us create a green manufacturing process and supply chain, Unox is committed to reducing our impact on the environment. However, sustainability goes further than simply manufacturing equipment with the environment at its heart. This focus on technology also allows us to develop appliances that are packed full of the latest features to help hoteliers improve efficiency and reduce energy costs in their kitchens. All in all, sustainability is one of the most important aspects to influence the future of our business.

From a product point of view, Unox is known for pushing the boundaries of innovation and development – something that can be seen across our equipment portfolio. Designed to support chefs, Unox manufactures a range of marketleading solutions including the CHEFTOP MIND.Maps

82 www.thehotelmagazine.co.uk

combi range, or SPEED-X, a truly ground-breaking appliance which represents the world’s first self-washing combi speed oven.

Our drive for innovation doesn’t just stop at cooking.

Designed to preserve hot food, reduce waste, save energy and speed up service times, EVEREO is a patented hot fridge, which, when used in conjunction with our awardwinning MULTI.Day Hot Vacuum, transforms the way a commercial kitchen operates. Using never seen before technology, operators can seal hot food in gastronorm trays or bags, preserving it at service temperature for up to 72 hours. Ideal for busy hotels, MULTI.Day technology and EVEREO® can help to reduce food waste and cut down on electricity demand. www.unox.com

SPONSORED

ELEVATE YOUR KITCHEN We explore The Gantry’s premium kitchen and catering installation delivered as a first class service by the Shine Catering System team.

L

ocated in the heart of the Queen Elizabeth Olympic Park in Stratford, The Gantry is a design-led 18-story, 291-room hotel complete with restaurants, bars, a terrace and events space.

With a food, beverage and events offer that matches the stunning design of this landmark destination, the interior fitout of The Gantry has been a long and complex project.

But thanks to the professionalism, innovation and creativity of all parties, hotel guests and other visitors can now take advantage of the unrivalled facilities.

The Gantry boasts two heavy duty kitchens, four bars including the highest rooftop bar in East London and two coffee/mezze facilities. These showstopping catering environments have been made possible thanks to a strong working relationship between foodservice consultants Intelligent Catering Limited and design and build specialists Shine Catering Systems – working together to design, supply and install all kitchen, bar and front-ofhouse catering facilities.

Three-phase approach

Designs were produced in three phases by Roz Burgess from Intelligent Catering Limited, working to overcome challenges including multiple operators and changes in design due to building constraints. At each phase, the supply and installation of catering facilities was put out to tender and Shine Catering Systems showed its expertise in winning all three phases.

In phase one, ground floor preparation areas and cold stores were designed and installed to support the coffee/ mezze facilities. The main first floor kitchen was also installed, along with two bars – serving guests of the hotel, which is operated by Curio Collection by Hilton.

Phase two saw the addition two café units, with separate grill and bake areas provided to support the operators.

Shine also installed a kitchen and rooftop bar on the 18th floor, together with another bar and cold stores on the 17th floor – working with Intelligent Catering Limited and main contractor ITC to supply equipment from a range of suppliers, in addition to fabricating its own countertops

84 www.thehotelmagazine.co.uk

and ducting.

The Gantry now boasts a best-in-class food and beverage offering, across multiple levels, serving hotel guests, local residents and those working in the local area.

Leon Hoyles, senior contracts manager at Shine Catering Systems, said: “This was an exciting project, located within the former athletes’ village of the London 2012 Olympics.

We worked with the project team to make sure everything was delivered on time to a tight schedule and we’re proud to have a played our part in the stunning end result.”

Visit www.shine.co.uk.

YOUR KITCHEN & RESTAURANT NEEDS

We’ve got you covered…

At Shine Catering Systems we understand that the kitchen is the central machine to any restaurant, and that’s why we always deliver perfect solutions with you, the chef, in mind.

From perfectly flowing ergonomics, through to ecology and equipment performance, Shine are experienced in delivering breathtaking kitchen environments time and time again.

Shine are able to provide a bespoke design service for your kitchen requirements either in AutoCAD or Revit formats.

01633 294800

enquiries@shine.co.uk

SHINE catering systems

www.shine.co.uk

SPONSORED

GREENER MORNINGS With sustainability being a key concern, the Weetabix Food Company continues to make strides with its commitment to sustainable operations. Through collaborations with farmers, technological advancements, and packaging innovations, Weetabix are working to create positive change. Here’s a little more about just how much they are doing behind the scenes…

Farmers Leading the Way:

The Weetabix Food Company has established a collective of British farmers located within a 50-mile radius of its factory, which comprises over 350 farmers who grow highquality wheat. Through pioneering carbon footprint studies conducted with top farmers, Weetabix has observed the lowering of greenhouse gas emissions and, by promoting sustainable farming practices, has committed to producing zero carbon wheat in the near future.

Empowering Farmers with Data:

Collaborating with Map of Ag, Weetabix enabled farmers within their Growers’ Group collective to gather carbon footprint data more efficiently, leading to a comprehensive evaluation of their farming processes. This partnership has not only facilitated a deeper understanding of carbon emissions but has also highlighted ways to promote nitrogen use efficiently.

Progress Across Key Pillars:

The Weetabix 2022 Sustainability Report showcases progress across four pillars: Sustainable Ingredients, Low-impact Packaging, Efficient Operations, and Health and Wellbeing.

They achieved the milestone of 100% recyclable packaging across their entire product portfolio. Changes in packaging have already reduced the company’s carbon footprint by 648.4 tonnes per year. Weetabix has implemented water conservation measures, donated millions of breakfasts to charitable organisations, and secured a contract for 100% renewable electricity supply.

Looking Ahead:

Building on the success of the initial carbon footprint study, they are set to expand the assessment to include more farmers, aiming to source carbon-neutral wheat. Additionally,

86 www.thehotelmagazine.co.uk

they are exploring new technologies to accelerate the carbon reduction strategy. The Company’s long-term vision includes becoming a net-zero business by 2050, aligning with global efforts to combat climate change.

To Summarise:

Weetabix believes their dedication to sustainable operations can offer an example for the rest of the food service industry. The Weetabix Food Company’s commitment to reducing its carbon footprint, empowering consumers to make eco-friendly choices, and supporting charitable initiatives demonstrates a holistic approach to sustainability.

Weetabix celebrated its 90th anniversary last year, and this nonagenarian’s long-term vision of improving lives and preserving the health of the planet for future generations is a testament to the company’s enduring commitment to change for even better – starting with better breakfasts.

Read more about the Weetabix Food Group’s sustainability progress in the 2022 report: weetabixfoodcompany.co.uk/sustainabilityreport2022/

CE VI

OO

DSE

R

F

STOCK UP WITH OUR WINNING LINE-UP! 26%

**

Weetabix portion pack growth YOY

48 packs available in cases of 6

Single portion packs available in cases of 96

Twin portion packs available in cases of 48

High in fibre Low in salt, fat & sugar to aid a balanced diet Fortified with vitamins & minerals

Bulk pack for high volume service Portion packs for convenient individual serving CQUIN compliant

OFFICIAL PARTNER OF THE WOMEN’S HOME NATIONS FOOTBALL TEAMS

Scan for more information about our delicious Foodservice range www.weetabixfoodservice.co.uk *Nielsen 52 w/e 28.01.23 – Total Coverage. **Foodservice Wholesaler sales data w/e 15.01.23.

SPONSORED

QUALITY BREAD TIME How healthier, premium bread products are creating new opportunities for hotel operators to innovate with their menus,

by Rebecca Calveley, Trade Marketing Manager for La Lorraine Bakery Group.

T

he trend for all things artisanal shows no sign of abating, and the popularity of global, healthy breads is still growing. This opens up plentiful opportunities for hotel operators to innovate with their products - not only to improve their offering, but to increase profits and drive footfall.

Bread is a staple food of many cultures. Whether it’s a focaccia from Italy, tortilla from Mexico or even a rustic baguette from France, the choice out there is endless. From Spanish barra to American style buns for gourmet burgers, hotel caterers have access to a host of global premium products available within the Panesco range, one of La Lorraine Bakery Group’s finest brands.

Along with quality, consumers are also seeking out clean, healthier products. With this in mind, it is imperative that hotel caterers continue to develop their products, using the finest authentic ingredients. Amongst many other products, Panesco’s artisan Buchette half baguettes offer just that, along with its Barra Rustica; a delicious Spanish multigrain half-baguette.

The vegan bread market also remains a key focus for operators, with 25% of the population expected to be vegetarian or vegan by 2025. Panesco has tapped into this growth area with a range of breads, including its Schiacciata Lingua Romana Flatbread and Fill & Grill Romana Flatbread Multigrain and White breads - both strong contenders within the vegan channel.

Sourdough is also rising in popularity and when added to other products, can enhance menu offerings. Panesco’s artisanal Wood Fired Loaves are a prime example. Made with quality ingredients including natural active sourdough, these breads are ideal breakfast items within any hotel environment.

Rebecca Calveley, Trade Marketing Manager for La Lorraine Bakery Group, said: “Our delicious bread range fits perfectly within any hotel setup for a number of reasons starting with its guarantee to offer freshness, consistency and above all, quality. Whether it be a breakfast buffet or

88 www.thehotelmagazine.co.uk

lunchtime snack at a hotel bar, our quality bread products have something for everyone - at every time of day.”

Positioning itself as one of the market leaders in frozen bake off products in Europe and the UK and Ireland, La Lorraine Bakery Group’s breads are either fully baked, part baked or ready to thaw and serve, to maximise trade while supporting all levels of skill in the kitchen.

For more information visit www.lalorraine.com and www.panesco.com

GUEST COLUMN

VIEW FROM THE MARKET Richard Davis MRICS, Director of Guildprop, Hotel and Leisure Property Consultants gives an insight to the current state of the hospitality market.

I

headed to the International Hotel Investment Forum in Berlin in mid-May, in cautious mood, having attended the larger MIPIM property conference in Cannes eight weeks earlier.

Prior to leaving for Berlin, The Bank of England had just increased bank rates by 25bps to 4.5%, which marked the twelfth consecutive rate increase. Borrowing costs being at highs not seen since 2008 (albeit still historically below average).

The transactional side of the hotel market was already quieter and the increase in borrowing costs was starting to be directly felt by hotel investors and developers requiring finance. Operators with debt were also becoming concerned that their profits, which had recovered (in some cases strongly) following the COVID pandemic and subsequent/ongoing inflationary pressures, were once again feeling the strain.

MIPIM already seems like some time ago, but I got the real sense in Cannes that many delegates were coming to the conclusion that the era of cheap debt was over (at least for now). The conference was held to the back drop of a new banking crisis unravelling, starting with the demise of Silicon Valley Bank (remember them) and this continued during the conference with the significant problems at Credit Suisse.

The economic landscape was even bleaker by the time I set off to Berlin. However, I was encouraged that the larger hotel operators that I met in Berlin appeared in confident mood, bolstered by the recovery to their profits.

Indeed, budget hotel chains in the UK have benefitted from increasing demand as consumers try to cut spending due to cost of living pressures. Whitbread illustrated this in their encouraging June quarterly update, stating that they experienced strong demand from both leisure and business guests across London and the regions in the 13 weeks to 1 June 2023. Accommodation sales were up 18% on the same period last year. Revenue per available room (revpar) was 16% ahead of full-year results for 2023, with food and beverage sales 10% ahead. Forward bookings were also well ahead of 2022.

90 www.thehotelmagazine.co.uk

The unwelcomed news that British inflation unexpectedly held steady at 8.7% in the year to May, led to The Bank of England once again raising interest rates by 50bps to 5% at its June meeting. This was larger than predicted in an effort to combat persistent inflation. They have also pledged to deliver further rate hikes if the ongoing inflationary pressures persist.

This latest larger rise has dented confidence and some clients are genuinely concerned about their debt commitments. Despite all this, hotel revenues appear to be remaining very resilient. We need to accept that we are now operating in a different economic environment that requires adjustment, patience forward planning and creative management.

The transactional market is still moving, albeit more cautiously for now. guildprop.com

BUSINESS

CONFERENCE ROUND-UP Leading industry figures were out in force at UKHospitality’s recent Summer Conference, and aired their thoughts and ideas on the myriad issues facing the sector right now, in this regular guest column, we share all the details.

I

ndeed, the day was so full of highlights that it’s almost impossible to choose one ahead of another, but one issue in particular seemed to strike a chord with many delegates – equity, diversity and inclusion (EDI).

The first five years of UKHospitality has seen the organisation establish itself as the leading trade body for the sector, presenting a united voice for the whole of hospitality, providing crucial insight and effectively influencing government.

It might not feel like it on a daily basis but, despite myriad challenges, hospitality has reasons to be cheerful.

Our sector continues to grow, adding £20 billion to its economic contribution in the past six years, and no other sector has as much impact economically, socially and culturally as hospitality.

Yet if the sector is to achieve its full potential of adding £29 billion to its economic contribution by 2027, it requires government action on key areas such as VAT, labour shortages, planning reform and licensing deregulation.

And on issues where we’re able to take a lead, hospitality is doing just that, most notably when it comes to our responsibilities concerning EDI. The Summer Conference heard from Greene King CEO Nick Mackenzie and its head of inclusion and diversity Garry Clarke-Strange that tackling EDI ‘cannot be a box ticking exercise’, and is a matter that needs ‘buy in from the top of the business’.

Nick and Garry argued that top level buy-in coupled with day-to-day learnings and experience from staff is key to making strategy work, noting that 84% of millennials look at diversity policies before attending interviews; and that employee-led groups are vital, with Greene King consulting staff and running policies by them.

Elsewhere, Steve Cassidy, senior vice president and managing director, Hilton UK, Ireland & Israel, and newly-appointed UKHospitality chair told conference

92 www.thehotelmagazine.co.uk

that our industry ‘remains a significant economic driver’, adding: “That work helps bolster the high street and keep communities alive, but we need to see government action to improve our competitiveness on the world stage.”

We’re already looking forward to next year’s event, but if you simply can’t wait until then, UKHospitality is staging its second annual Sustainability Seminar in October, where we’ll be considering the journey to net zero, spotlighting industry trail blazers and how to work across the supply chain to achieve sustainability goals.

We’ll be sharing further news on that event imminently, and look forward to seeing you there!

Kate Nicholls Chief Executive UKHospitality

DIRECTORY Siemlus

G4S

Vanity Group

Cocoon and Bauer

Hotel Buyer

Technogym

ADA Cosmetics

Premier Software

Lanchester Wines

Silentnight Group

Esse

VOYA

0330 016 1920 hello@siemlus.com www.siemlus.com @siemlus siemlus @siemlus siemlus

02045 381787 info@vanitygroup.com www.vanitygroup.com @vanitygroupglobal VANITYGROUPGLOBAL

01375 651 606 info@hotel-buyer.co.uk www.hotel-buyer-store.co.uk @hotelbuyer HotelBuyer @HotelBuyer uk-hotel-buyer

01234 347 140 info@ada-cosmetics.com www.ada-cosmetics.com @ada_cosmetics_international ADACosmeticsInternational adacosmetics

01207 521234 sales@lanchesterwines.co.uk www.lanchesterwines.co.uk @lanchesterwines lanchesterwines @lanchesterwines @lanchesterwines7653

info@esseskincare.com www.esseskincare.co.uk @esseskincareuk EsseSkincareUK esse-skincare esseskincare

0208 770 7000 www.g4s.com/en-gb @g4slimited G4S @g4s g4s G4SUK

01642 232325 hello@cocoonandbauer.co.uk www.cocoonandbauer.co.uk @cocoonandbauer cocoonandbauer @cocoonandbauer

0800 3162496 www.technogym.com/en-GB/ business @technogym Technogym @technogym technogym

01543 466580 sales@premiersoftware.co.uk www.premier-core.com Premier Software Solutions @corebypremier @PremierSoftware

0333 123 0892 info.silentnight.co.uk www.silentnight.co.uk @silentnightbeds Silentnightbeds @silentnightbeds

info@voya.ie www.voya.ie @voyabeauty VOYAorganicbeauty @VOYAbeauty

www.thehotelmagazine.co.uk

93

LUQEL

www.luqel-water.com luqel-uk @luqelukireland7661

Mattressman

0333 577 5773 customerservices@mattressman.co.uk www.mattressman.co.uk @mattressman_uk MattressmanOfficial @mattressmanuk

Schweppes

Kopparberg

LEMI

REM

www.schweppes.eu @schweppes Schweppes

+39 0374 363069 contact@lemigroup.it www.lemispa.com/en/ @lemi_italianwellnessequipment LemiByBrusaferri @lemigroup @lemigroup

To advertise in Hotel Magazine, please contact the team on 01795 509112 or email dec@cimltd.co.uk thehotelmagazine.co.uk @hotelmagazineuk the-hotel-magazine

94 www.thehotelmagazine.co.uk

www.kopparberg.co.uk @KopparbergUK KopparbergUK @KopparbergUK

01282 619977 sales@rem.co.uk www.rem.co.uk @remuklimited remuklimited @remuksalons

coffee pods OUR RANGE IS 100% COMPOSTABLE AND PLASTIC FREE NESPRESSO® COMPATIBLE CAPSULES. ENSURES A FRESH CUP EVERY TIME. • NOT COMPATIBLE WITH VERTUO® CAPSULES.

www.duefratellicoffee.co.uk @duefratellicoffeeco