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EDITOR’S NOTE
MAY 2022
W
e are constantly aware of trends which come and go, whether they are specific to the hospitality industry or thrown around in general day-to-day life, many work hard to ensure they keep on top of whatever tendencies arise in order to stay present. Something that has now become simply unavoidable is the growth of sustainability. It is, however, not a trend, but a lifestyle. In this issue we focus immensely on how, as sustainability becomes a key emphasis through a number of industries. We will cover why it is key to the hotel sector and the benefits more tenable decisions can bring to a business. Being a sustainable venue, or simply making more conscious decisions, will have a huge effect on your brand, increasing the kind of audience you will appeal to. Another way to successfully build a brand, and a memorable one, is through the use of interior design. Taking your guests on a journey through the use of fittings, furnishings and art can be easily accomplished by investing time in to the process and working with the right people. In our extensive feature this month, some of the industry’s experts lend a hand in providing tips to get a hotel’s ethos out there via the use of décor. Along with our features unique to May’s issue, we hope you also relish our regular pieces including Hotel of the Month and Hotels Around the World.
JADE EVANS, EDITOR
© 2022 CIM Online 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 CIM Online 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.
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CONTENTS
11 SUSTAINABILITY
As sustainability becomes a key emphasis through a number of industries, in order to keep up with the demand we explore why it is key to the hotel sector and the benefits more tenable decisions can bring to your business.
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14 HOTEL OF THE MONTH
As the world’s first whole life net zero hometel (and hotel), room2 Chiswick is the first to design and create it’s very own 3-1 bins for food waste, recycling and general waste which are offered in guest rooms. The venue takes centre stage as our Hotel of The Month.
26 THE GUIDE TO…
Keeping in line with our extensive eco-friendly focus, we share The Guide To Sustainable Stays with Hilton Seychelles Northolme Resort & Spa.
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31 INTERIORS
Making lasting impressions are so vitally important which is why we are looking into how you can build a brand through your hotel’s interior design with the help of some of the industry greats.
42 HM PICKS
We share another two stunning hotel images to really awaken your senses in providing interior inspiration.
31 EDITOR
Jade Evans jevans@cimltd.co.uk
PUBLICATION MANAGER Declan Wale dec@cimltd.co.uk Tel: 01795 509 112
DESIGN AND PRODUCTION Grant Waters grant@cimltd.co.uk
34 James Taylor james@cimltd.co.uk
CREDIT FACILITIES MANAGER
48 HOTELS AROUND THE WORLD
Our featured Hotel Around the World this month is New York’s Mandarin Oriental which features 244 elegant guestrooms and views of Central Park.
MARKETING MANAGER Paris Kennelly paris@cimltd.co.uk
Lauren Sharpe creditcontrol@cimltd.co.uk Tel: 01795 509 103
SALES DIRECTOR
ADMINISTRATION MANAGER
CHIEF EXECUTIVE
Natalie Murray admin@cimltd.co.uk Tel: 01795 509 103
Tom Woollin tom@cimltd.co.uk
John Denning
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INDUSTRY NEWS
Down Hall announces £2.8million refurbishment
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10-acre country house hotel and spa, Down Hall in Essex, continues its £2.8 million investment in the property with the development of its bar, lounge and outdoor facilities. The refurbishment is part of a continued commitment to develop and elevate the property following an extensive refurbishment of the hotel’s West Wing in August 2019, along with the reception area and Garden Room restaurant last year. Having begun work during the pandemic, externally a one-acre kitchen garden and apple tree orchard have been planted whilst a new landscaped wedding garden has been established. The hotel’s tennis facilities have been expanded with a new padel tennis court while a woodland trim trail experience has also been opened. A new 120-cover al fresco dining terrace will follow in May 2022, as an extension of the hotel’s recently renovated restaurant Garden Room. Overseen by design agency, BESPOQE, the project will see renovations to create an elegant space that respects the rich history of the Grade II listed Italianate building, which can be traced back to the 10th century.
Hotel launches The Castle Priority Club
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uests at one of the North East’s best loved venues can now drink, dine and stay for less, thanks to a new initiative. 600-year-old Lumley Castle Hotel, at Chester-le-Street, has launched the free-to-join Castle Priority Club. And not only can members access special offers not available elsewhere, but they can also enjoy early bird invitations to a whole host of events held at the four-star venue throughout the year. Those who sign up to the Castle Priority Club are sent a monthly newsletter detailing the hotel’s latest news and promotions and can choose one of 10 vouchers for treats such as complimentary afternoon tea on arrival or a glass of Champagne before dinner. Other current offers include free early check-in or late check-out, three nights for the price of two in a courtyard room, a free glass of wine with dinner or Prosecco and chocolates in your room on arrival. The scheme is the brainchild of Lumley Castle’s general manager Gordon Cartwright, who said its aim is to reward guests who make their booking directly with the hotel and not through third party booking sites.
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INDUSTRY NEWS
Hotel group announces new appointment
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ne of Scotland’s leading hotel groups has appointed a new Head of Revenue. Ruth Cousin took up the post with Crieff Hydro Family of Hotels last month, bringing 15 years of revenue management experience to the role. Most recently, Ruth worked for MAGO, part of the Manchester Airport group, overseeing car parks trading. Prior to that Ruth worked in Venice, Italy, where she was responsible for rooms, meetings and events at the five-star beachfront Hotel Excelsior, part of the Iconic Luxury Hotels group. Speaking about her new position, Ruth Cousin said: “I’m over the moon to have joined Crieff Hydro Family of Hotels. I love the variety of properties in the group. “My aim is to work with the revenue team and the hotels to make sure we have the right strategies in place that work for us, and our customers. I’m also going to dive into all the ‘extras’ that we have around the resorts, from dining to activities, to see what the possibilities are. In a resort, the rooms are only part of the picture, and the variety is what makes revenue management fun.”
Announcing the creation of Sutton Hotel Collection
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ir Richard Sutton Limited group have announced the launch of Sutton Hotel Collection comprising three iconic British hotels - Castle Hotel Windsor, Queens Hotel Cheltenham and Francis Hotel Bath. Whilst the hotels are not changing ownership, this new chapter begins as the hotels transition from the MGallery Accor brand they have previously been a part of. Sutton Hotel Collection has been named in tribute to owner and founder, the late Sir Richard Sutton. His legacy will ensure that Sutton Hotel Collection offers the best of British quality and service at its hotels in the UK and beyond. The transition period has been underway for several months and will continue over the next six months. Each hotel is benefiting from continued investment, including the installation of up-to-date technology and new processes and systems which focus on an improved experience for guests. Leading the hotels through their transition is William Gibbs, Hotels Director at Sir Richard Sutton Limited.
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SUSTAINABILITY
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SUSTAINABILITY – ESSENTIAL 5
GOING GREEN As experts in paving the way for a greener hospitality sector in the future, we asked Tom Ross, Managing Director of The Pig Hotels, five steps a venue can take to offer guests a more sustainable experience.
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BE HONEST Don’t be tempted to lie, greenwash or bend the truth. People will see through this. It is not possible to be perfect in the sustainability arena. Do what you can, because if you are doing something and you have researched it well, then you will be doing more than you did yesterday.
BE CREATIVE Free your mind, don’t be constrained by homogeneity. Our teams have come up with wonderfully creative solutions to problems. Recycle where you can and don’t just throw stuff away – empty beer bottles make perfect vessels for presenting infused oil at the table.
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THINK LOCAL It supports the local economy, small businesses and families whilst reducing the carbon footprint of delivery transport. Look for local suppliers in all that you do. There will be lots of food and drink suppliers near you, just hunt for them. The added benefit is meeting some wonderfully dedicated and talented people and eating their products!
CONSIDER PACKAGING How do your present bathroom products to your guests, what does your fish get delivered in? There are always alternatives. They might not work for you or might be too expensive but always ask the question. Many fish suppliers have now ditched polystyrene due to demand from restaurants to do so. Change takes commitment, so ask the hard questions.
LOOK AFTER YOUR STAFF Sustainability is not just about plastic and turtles. It is everything about your business. Without your team your business is not sustainable. If you are not paying them for the hours they work then something in your business model is wrong. The erosion of trust in hospitality is not sustainable and we all have a responsibility to represent it in the best way by treating our people well. @the_pig_hotels
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SUSTAINABILITY – ESSENTIAL 5
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SUSTAINABILITY - HOTEL OF THE MONTH
A VENUE FOR THE ECO-CONSCIOUS room2 Chiswick
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he world’s first fully net zero hotel in Chiswick opened at the back end of last year. The green retreat offers a relaxed combination of home and hotel whilst encouraging guests to embrace a sustainable lifestyle. The pioneering opening sets a new global industry standard for environmental responsibility in the fight against climate change and proves sustainability doesn’t mean sacrificing style, convenience, or comfort. In a time when reducing the impact of climate change is more important than ever, room2 Chiswick is an ideal destination for eco-conscious and responsible travellers looking for the ultimate stay in London. room2 Chiswick uses 89% less energy per m2 compared to most UK hotels, and it is the first hotel in the world to fully account for its entire carbon footprint, making it ‘whole life net zero’. Being whole life net zero means
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both embodied and operational carbon have, and will be, rebalanced throughout the entire hometel’s lifecycle. All emissions associated with the hometel’s production and construction; materials used, operations, maintenance, refurbishment, and eventual clearance of the building will equal zero. room2 has also signed the Glasgow Declaration on Climate Action in Tourism and is committed to accelerating climate action to cut global tourism emissions. After successfully working on the net zero roadmap with the aim of being net zero by 2030, we interviewed Melissa Gooding, Sustainability and Communications Officer at the innovative hometel brand, Lamington Group, to find out some of the wider details and what’s next for room2.
Tell us about room2 and the hometel element. We class ourselves as hoteliers that are obsessed with understanding the psychology and design of homes. We
SUSTAINABILITY - HOTEL OF THE MONTH
“Our aim in the future is to continue reducing embodied carbon.” know that we will never make a room exactly like our guests’ homes, but we want to make them feel at home via all the amenities and flexibility which they have in their house in order to be the best version of themselves. We strive to deliver the best bits of hotels in terms of the service, the security, the consistency, access to a lovely restaurant and having everything clean and tidy. Although it’s relevant to everyone, the concept of ‘home’ is something which is quite difficult to pin down as it is also something which is quite personal, so we didn’t want to be a home away from home, but give the feeling of home.
Can you tell us about the recycling element to each guest room?
We believe that we are the first hotel to offer three-in-one recycling to guests, and we have tried to make it as easy and as attractive as possible. We designed our own bespoke three-in-one bins as we couldn’t find anything on the market that fit our criteria whilst also looking aesthetically pleasing. This is part of our zero waste to landfill policy. We communicate with guests about where exactly their waste goes afterwards, whether it was made into energy or
recycled into new products – they are made aware.
The venue is the world’s first fully net zero hometel. What contributes to this throughout the entirety of the venue?
Current best practice looks at the operational carbon of a hotel but we have gone further than this by being fully net zero, which means we measure the raw materials, transportation, any refurbishments which are done and the eventual end of life of the building. We’ve measured these components and reduced them where possible through a variety of technologies; such as ground systems which are about 30% more efficient than traditional heating and cooling systems and also by having solar panels in the roof which meets about 5% of the energy demand of the building. Another method we have used is using a low domestic water heater in which we only heat the water to 45 degrees, whereas most hotels would heat it to 65. Then we use chlorine dioxide to mitigate. At the moment, there is unavoidable carbon which we can’t reduce and this is accounted for in our calculations; we measure what’s inevitable and then we offset through an afforestation www.thehotelmagazine.co.uk
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SUSTAINABILITY - HOTEL OF THE MONTH
project.
When deciding that room2 was going to be a sustainable venue, was this in order to appeal to broader clientele or as a means to keep up with the demand? I guess we did it because, firstly, we feel like we absolutely have to. Our Managing Director at Lamington Group, Robert Godwin, initiated a massive shift in 2019 and decided he would change the company’s approach to putting sustainability first. The IPCC has issued a code red for humanity for the climate crisis so it was something that gave us a wakeup call. As a result of this, we have definitely attracted a broader interest through more sustainablyminded travellers, but also a lot of corporates who want to align with reducing emissions. Other corporates have come to us as they agree with our mission and have specified that they will only stay with hotels who have these emissions in place.
room2 as a brand is a sustainable one, tell us more.
We’ve committed, going forward, to only building whole net zero buildings. Our Southampton branch was built before our wakeup call, but we’re now taking measures to retro-fit it where possible. For instance, we’ve put solar panels on the roof, we meet about 5% of the energy demands and we put restrictors into the taps to reduce the water consumption down to six litres.
As a relatively new venue which has thrived in such a competitive industry thus far, how has the sustainable element contributed to such successful marketing strategies? It gives us a whole new dimension. It also means that we are tapping into growing consumer trends. Research on
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Booking.com in 2021 showed that 73% of people would be more likely to choose accommodation if it has implemented sustainability practices and this is something we are aware of. It also shows that we are thorough. The terms ‘carbon neutral’ and ‘net zero’ are often thrown around, but with us being fully net zero, it shows that we have measured our emissions, most of which now come from the ones embodied already which provides us with a huge unique selling point.
Along with the sustainability aspect which has massively helped room2 stand out, one thing which stood out to us was the interior. Can you tell us about what inspired the interior?
One of the inspirations comes from arts and crafts as there’s quite an eclectic mix of craft stories, which demonstrates that dexterity is an essential part of the human experience. Parts are also inspired by William Morris and local sites such as Kew Gardens. An abundance of local artists’ work is shown throughout the hotel, such as the prints in the rooms and the handmade mirrors in the bathrooms. Everything has a story to tell, whether that’s the carpets made from recycled fishing nets or the local sourcing of products. Nearly 100% of the bespoke loose furniture is made within ten miles from the site of room2.
To conclude, what’s next for room2 as a brand?
5,000 hotel keys by 2030 is our main goal. Lamington Group has developed a room2 net zero building specification, so for all future hometels, they will be built to the same standard. Our aim in the future is to continue reducing embodied carbon, so there will be lots of effort put in to how and who we can work with to keep reducing this. @room2hometels
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SUSTAINABILITY
BACK OF THE NET… ZERO As sustainability becomes a key emphasis through a number of industries, we explore why it is crucial to the hotel sector and the benefits more tenable decisions can bring to a business.
A
s the saying goes, we are only gifted with one body, which is why we must look after it and, simply, our planet is the same. The more ecoconscious we are now, the greater the effect we will be have on our future. As the demand for a greener future grows across the board, it poses the question: ‘how do we navigate our way through the sustainability journey?’ and while no hotel can change the course of global warming on their own, every little helps. Due to the attention on sustainability, several government bodies are helping businesses to act in that direction. The first thing to do is to check how your local institutions are supporting sustainable practice with
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initiatives such as bonuses for renewable energy resources, or partial refunds to those who invest in hydric systems to avoid water waste. General Manager at the Grand Hotel Villa Serbelloni in Lake Como, Jan Bucher, explained that guests are becoming more and more attentive to these aspects: “We think it’s a good thing because the only way to make meaningful changes is through the focus of the public opinion. I think that sustainability is not just an option anymore.” It’s a common belief that it’s better to start from the simplest tasks, but Jan thinks that the opposite strategy is better: “The longer a change takes, the earlier it has to start because a vision is needed. “We suggest to reduce (or avoid when possible) the
SUSTAINABILITY All images courtesy of Villa Lena
“It is incredibly important to consistently monitor your own personal carbon footprint.” plastic packaging, to select fish from sustainable fishing, to increase the local and seasonal products in a hotel menu, to buy electric devices with low energy consumption… the options are endless and there’s always something that can be done better.” In the EU, there are several initiatives to increase the sensitivity towards the argument, and Jan explained that at the hotel they implement them within the management. The team also gives a ‘welcome letter’ to new employees expressing the values. Owner of Amada Colossos Resort in Rhodes, Aris Soulounias, realises that every hospitality business is unique, and commented: “As sustainability grows to a holistic concept that touches every single part of our operations - from technical implementations regarding energy consumption, water consumption and material/ waste management to the importance of educating the teams and promoting local businesses - there are a wealth
of actions for each one of us.” When embarking on a sustainability journey within a business, Aris sees that the most important step is to find the expert consultant who will guide you through the process and then draft a baseline report to understand where you are now, what the areas of opportunity are for your business, and which challenges you will have to overcome: “This step is crucial for your planning as you must, first and foremost, understand the needs and necessities of your hotel as well as your destination.” At Amada Colossos Resort they have taken a series of strategic interventions in their facilities to maintain a lower carbon footprint, including all windowpanes and frames (an area of 2,000m²) that are energy efficient and all the heating and cooling in rooms and public spaces is handled by chillers and inverter pumps, reducing energy costs by three times. They also use LED technology light bulbs and light strips in all light fittings around the resort, reducing www.thehotelmagazine.co.uk
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SUSTAINABILITY
energy consumption and maintenance requirements. Furthermore, the resort have reorganised their waste management system and have introduced source separation activities to increase recovery and recycling of waste, also adverting their disposal to the landfill. In our brave new world, responsible operations are the foundations of a healthy and successful hospitality project. Aris believes that, as hoteliers, you are ambassadors and trustees of your destinations: “Protection and respect towards the social and physical environment contribute to that end, not only by minimising certain costs but also by proving tangible proof points of our commitment to the destination via our sustainable choices.” Stacey Fleming is the Group Director of Operations at Highland Coast Hotels, and she believes that there is no direct path to follow surrounding sustainability, it is more important to make steady changes that will, in turn, allow you to develop into a sustainable and greener business. At Highland Coast Hotels, they implement a variety of sustainable measures. Each of which would be a great start for hotels beginning their sustainability journey. These include: eliminating single-use plastics, introducing a laundry policy to reduce unnecessary water usage, meal planning to minimise food wastage and, wherever possible, sourcing food from local suppliers to reduce ‘food miles’.
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The hotel group is also minimising their use of energy, for example switching off lights when leaving a room and asking housekeeping staff servicing rooms not to switch on lights and TVs. Stacey commented: “It is incredibly important to consistently monitor your own personal carbon footprint.” The hotel sector currently accounts for 1% of global carbon emissions, and as part of Highland Coast Hotels’ Environmental Plan, their intent is to minimise the business’ impact on the environment, protecting it, and enhancing it wherever possible. This is particularly critical in such a fragile and sensitive area like the Scottish Highlands. “In order to do this, we have a clear set of principles which will govern our activity, and a clear agenda of ‘Achieving Carbon Neutrality’ set around the three clear principles of measurement, reduction, and off-setting. “People have a tendency to overcomplicate, and as a result, fear sustainability. We need to ensure that everyone is aware of the bigger picture and that by us all making small changes, together we can achieve something far greater.” Stacey added. A big focus for Highland Coast Hotels is to introduce e-charging points across their portfolio to encourage the use of electric cars by guests and other users of the
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SUSTAINABILITY
NC500. As a team who understand the fragility of the area’s ecosystem, and with the ever-increasing level of tourism, they are keen to ensure that their guests can travel responsibly: “This will also, in turn, contribute to a greater consumer experience, as it allows our guests to travel via electric car and we will become far more accessible to everyone.” Stacey concluded. At Villa Lena, sustainability isn’t merely a lifestyle choice, it is at the absolute heart of what they do. Over the past six years, the team at the villa have made a conscious effort to invest into both large and small changes in order to be sustainable - from solar panels and large water recycling plants, to cutting out any single-use plastic. Hotelier and Founder of Villa Lena, Lena Evstafieva, notices that committing to big infrastructure changes at the beginning can be difficult. So, in terms of advice, it is important to start from small everyday choices. Avoiding plastics could be a good beginning. “In our opinion, you run the risk of falling behind if you don’t adapt and actively make changes to be more sustainable,” Lena added. Being sustainable is more than a trend. In the world we live in today, it is our responsibility to build a sustainable future and business. In the hotel sector, the conscious use of resources is essential. The success of hospitality businesses is dependent on its ability to preserve the natural and cultural features that entice travellers to visit its regions. Failure to do so has consequences.
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Lena explained that small details could make a big difference: “Starting from recycling is important and easy at the same time. Start small and then work on bigger plans to change infrastructure. “We have air conditioning in our rooms, but we also have a sensor that stops the air conditioning when someone opens the window: this is an effortless choice to reduce energy waste and consumption. “It is important to use local suppliers as much as possible. Choosing local products and services is significant for communities, a very sustainable choice.” One of Villa Lena’s key objectives is significantly reducing their overall carbon footprint and energy consumption. The villa runs roughly 65% of the estate on green energy, having invested heavily into cutting-edge renewable energy sources, including solar panels and ground source air pumps. In addition, upgrading insulation in older buildings and motion sensor light switches in communal areas allow the villa to conserve energy even more efficiently. There are so many opportunities to improve energy, water, and waste efficiency in hotels, you just need to figure out where to start, but as we’ve established, you mustn’t leave it too late. In order to ultimately stay at the forefront of a guest’s mind, you need to ensure you’re keeping up with the demands of the industry and, as consumers pine for a positive and healthy future, making conscious decisions is the way to do this.
SUSTAINABILITY
GREEN ACCREDITATIONS By Oliva Jayne Shepherd
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he new generation of guests and diners are increasingly making buying decisions based on the vendors approach to sustainability issues. The young are driving demand for environmentally friendly products and practices, and at the same time educating and encouraging the older generation to do the same. Even those that still want to deny the need for sustainable practices, cannot deny the sentiment of others. So, how can a hotel demonstrate a comment to sustainable practices and attract this wave of eco-savvy consumers? A great first step is to obtain and promote one of these green accreditations.
Green Tourism Award
Green Tourism encourages businesses to participate in improving sustainability within the industry by adopting greener practices. People, places and planet are key focus points for this organisation: promoting engagement with
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local communities, protecting the natural environment and commitment to reducing the carbon footprint of the industry. Tourism businesses demonstrating dedication to sustainable and environmentally-friendly practice are recognised with a bronze, silver or gold award which is acknowledged worldwide. Members of Green Tourism benefit from specialist advice supporting the development of greener operations, involvement in monthly sustainability campaigns, access to an exclusive interactive carbon calculator, discounts and offers from approved and affiliate suppliers and a Green Tourism certificate, logo and plaque for property marketing purposes. The ten minute Green Check Quiz on their website allows businesses to find out if they are eligible for a green tourism award. To join Green Tourism businesses can complete a full Green Check Assessment online and pay an initial registration fee and annual fees are variable dependent on the type and size of the business.
SUSTAINABILITY
“Tourism and hospitality establishments worldwide are eligible to apply for the Green Key award.” Green Key
Green Key, an official international programme of the Foundation for Environmental Education (FEE), is a nonprofit making programme therefore, participation costs are lower in comparison too other accreditation schemes. Green key’s objective is to increase environmentally friendly practices, making use of technology to support sustainable operations. This eco-label emphasises the importance of raising awareness fostering behaviour change amongst establishments and their staff in addition to their guests and customers. Tourism and hospitality establishments worldwide are eligible to apply for the Green Key award. The selfassessment form enables businesses to evaluate their readiness to apply for the award and full details of the criteria that must be met may be obtained by contacting the relevant national operator. Frequent audits and comprehensive documentation are used to ensure compliance with the strict criteria outlined by the FEE, which is also recognised by the Global Sustainable Tourism Council.
TripAdvisor Green Leaders Programme
TripAdvisor, perhaps better known as a review site, highlights businesses committed to sustainability and ecofriendly values. TripAdvisor developed the GreenLeaders programme alongside The UK Green Building Council, The Carbon Trust, the international tourism partnership and the UNEP. Applications for the programme take place online, with no fee, and consideration is given to a vast range of environmentally friendly practices. Establishments are evaluated by business audits, conducted by an independent organisation, both in response to traveller feedback and on annual basis. Businesses receive a ranking of either Bronze, Silver, Gold or Platinum, which will be displayed clearly on the site listing alongside details of green practices
conducted by the establishment. Customers are also able to filter searches on TripAdvisor to identify businesses with a GreenLeader badge. Businesses which are not eligible for a GreenLeader badge, but meet the minimum criteria of sustainable practices, are able to qualify as a GreenPartner.
Green Accord
Green Accord enables businesses of any type or size to apply for accreditation through a self- assessment tool. There are three levels of accreditation Select, Superior, Premier, achieved by fulfilling relevant criteria which is split into core requirements and operational requirements. Self-assessment offers an affordable method to implement environmentally friendly practices. Small establishments may be acknowledged without the need to bear the cost of establishing a full Environmental Management System (EMS). Larger establishments which already have their EMS accreditation, are able to add to this by developing and actively implementing eco-friendly practices and sustainable operations. Applications for these accreditations is accelerating as the market responds to the demand. Hotel Buyer Store providing hoteliers with a large number of green hotel toiletries and other products to help hotels striving to meet the standards required, to obtain these accreditations, has seen a marked increase in requests for such products. Nick Hart, the company’s green products ambassador says “in recent weeks we have seen a return to the huge numbers of enquiries and sample requests that we were receiving prior to the pandemic, which understandably interrupted momentum briefly”. To start your sustainability journey visit these to learn more: www.green-tourism.com, www.greenkeyengland. co.uk, www.tripadvisor.co.uk/GreenLeaders, www.greenaccord.co.uk, www.hotel-buyer-store.co.uk www.thehotelmagazine.co.uk
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SUSTAINABILITY
THE GUIDE TO… Sustainable Stays
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s one of the world’s most sumptuous destinations, blessed with some of the whitest sandy beaches, pristinely clear waters and profuse marine life, The Seychelles is hugely sought after by consumers when looking to book a lavish retreat. Yet, like many locations across the globe, this alluring archipelago of 115 islands faces significant challenges when it comes to protecting and preserving its ecology. As the demand for a more sustainable future grows across the board, Hilton Seychelles General Manager, Daniele Fabbri, explains several of the innovative measures the resort is taking to in order to provide sustainable stays and what other hotels can take from this to contribute to a greener future within the hotel sector.
What efforts have been made across the archipelago in terms of sustainability?
There are a range of activities happening in Seychelles; non-government organisations are very focused on ensuring
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that sustainability becomes a culture. There are also many marine conservation projects ongoing, contributing to coral restoration. The community are also involved as they put huge efforts in to beach cleaning, and you can’t find plastics bags at the supermarket, instead they have re-useable or biodegradable bags.
Which sustainability efforts are you most proud of?
We have done a lot at Hilton Northolme and in general with the wider Hilton brand. I am very proud of the way we have started to collaborate with the Marine Conservation Society with regards to the coral restoration. We started in 2018 with one nursery and now we are up to eight as well as three artificial reefs. The team is working very hard to make sure that the reefs and corals come back to life in the near future. Something else that fills me with pride is the introduction of our sustainability day. It is an effort that includes several activations on the first Tuesday of every month and involves commitment from team members and guests. We implement
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ten activations from turning off the air conditioning in the room, to having a shower with a timer for only five minutes, sustainable menus, recycling bags and much more. As a team, we are proud of how much we have embraced environmental commitment and grown the culture within.
Can consumers help with the sustainability cause?
100%; there is a big trend around the world now and it will only continue to grow as tourists pine for destinations that do their bit to take care of the environment. They want to travel with purpose; making sure that the money being spent on trips is also used to sustain the environment. More frequently, they will be looking at spending money at local shops rather than international brands. A recent survey from the government shows that guests plans their trips in a more sustainable way, paying close attention to what they can bring along that won’t harm the ecosystem. They care about the waste they make during travels, specifically on the beach. The majority of the time when an environment is poisoned it
is not only coming from the local community, it also comes from people that are travelling to and from the destination.
How can hotels help with the sustainability cause?
I think one of the most important obligations that we have as tourism specialists is communication. It is to develop and build awareness as much as possible within our team and towards our guests. The more we share what we do, the more obvious the impact of our actions become, the more awareness is generated and consequently people will understand the importance and join us. The activations that we push on our sustainable day are already making a huge difference and the reason we do this is because we have a huge responsibility as a hotel. Business is changing. Yes, our core service is selling rooms, food and beverages, but more and more we become ambassadors of a message that it is very important for the future amongst the hospitality industry and across the world. @hiltonnortholme
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INTERIORS
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INTERIORS
DESIGNING SUCCESS With the identity of a venue being a huge contributing factor to enticing new clientele, we look at how you can build a brand through your hotel’s interior design.
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reating a memorable guest experience isn’t always the easiest of tasks, but a relatively simple way to do so is by plunging them in to a journey during their stay. The overall interior design of a hotel can speak volumes to a consumer, allowing them to understand your brand’s ethos through your choice of colour, art, furniture and any added personal touches. The Grand Hotel Villa Serbelloni in Lake Como is famous for its interior design and the history behind it. The venue still preserves furniture used by Churchill and Roosevelt during their stay, a piano played by Franz Liszt, paintings from the Second World War era; the decoration of every space defines its identity and tell stories from the decades
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gone by. Associating a hotel group with a brand colour often works well. We asked the Grand Hotel Villa Serbelloni’s General Manager Jan Bucher if they think establishing a specific colour can help a hotel stand out from the crowd, making it easily identifiable. Jan commented: “It works for both groups and independent hotels. The brand image needs to be identified and defined in order to be remembered, and it can be done with a brand colour, fonts, payoffs; but when talking about interiors, it’s more relevant for groups and chains in order to recognize all their buildings and venues, and less for independents, who can be a little more original and free.” Sharing the ethos of a venue or brand can be successfully
INTERIORS Pg 32: Gatsby Athens Hotel Pg 33: Gatsby Athens Hotel
“There is a fine balance between creating something unique yet also familiar enough that it feels comfortable.” achieved through interior design and at Grand Hotel Villa Serbelloni, they do it mainly through art as a representation of the past. The hotel opened almost 150 years ago, and details such as the magnificent opulence of their curtains represent their past royal guests and the preservation of antique furniture involving local artisans pays homage to history. A hotel’s interior can be designed with the target audience in mind in order to appeal to the consumers you specifically want to bring in. Jan explained that data massively helps with this: “When redesigning a space, we consult the notes about the favourite spaces of our guests, so we know in what direction we should move. We also know that new and modern buildings opt for market research and competitor analysis, but we prefer the voice of those who already lived and enjoyed this place.”
At Amada Colossos Resort, they have produced a brand strategy as well as a dedicated brand book, including a specific colour palette, for all the touchpoints with two main brand colours. Owner of Amada Colossos Resort in Rhodes, Mr. Soulounias, believes that identifying specific brand colours helps you apply a robust and seamless identity in all your touchpoints from the hotel’s interiors, to your website and social media content: “It will be easier for your audiences to connect with specific imagery while all your decisions regarding new applications and designs will be simpler and less time-consuming at the same time.” Amada Colossos’ extensive redevelopment was completed in 2018, following guidelines and provisions of outstanding quality in terms of hygiene and sustainability. The team’s vision was to create a resort that would offer a spectrum of locally-inspired and meticulously selected www.thehotelmagazine.co.uk
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INTERIORS Pg 34: Leonardslee House Pg 35: Leonardslee House
details, a modern philosophy of luxurious seafront holidays, an irresistible combination of 5-star service and authentic Greek hospitality. Founder and Creator of Villa Lena, Lena Evstafieva, notices that a strong identity will always make hotels stand out. Therefore, it is important to follow a style and to be easily identifiable, whether through colours or design. At Villa Lena, the intention was always to magnify the existing location. Lena said: “We wanted to integrate as much nature as possible and respect the beautiful old buildings we have here. We always want to go back to the Tuscan design tradition, but make it contemporary. We use natural materials and colours of the area, like marble, but use it in a very innovative, contemporary design. For example, our Fattoria bathrooms look both grandiose and fresh. “When we designed Villa Lena, we didn’t have a target audience in mind, but we thought of creating different Tuscan styles. Fattoria’s room designs are more about Italian luxury minimalism, inspired by Italian designers like Carlo Scarpa. San Michele is inspired by the traditional Tuscan Villa, and the traditional crafts of the area.” Lena
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added. Alex Michaelis is the Co-Founder of Michaelis Boyd, an innovative design team who are responsible for the interiors at the Gatsby Athens Hote,l and he explained how an interior designer gets into the detail of every space: “We can bring an element of attention to detail that can sometimes be missed by architecture alone. “At Michaelis Boyd, we don’t shy away from the bold, the peculiar, the unseen, and we don’t hesitate in challenging the norm or gently pushing clients to explore themselves. In this case, we were a great fit for the Gatsby Athens’ hedonistic and whimsical spirit. Interior designers are problem solvers, so by enlisting our expertise, clients can rest assured that the best solutions will be explored and that the utmost level of attention to detail will be provided, from the initial design through to delivery.” Interior design is about expressing personality, be that of an individual or a brand. It can draw on multiple influences and bring together different elements into a cohesive expression. Although the Gatsby hotel’s name references the optimism of the Jazz Age and the interior draws on Art Deco influences, Michaelis Boyd did not design it as a
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“I think colour choices should be chosen to complement the interior, particularly the natural aspect of each space.” period piece. There are many different ways to approach design. James Thurstan Waterworth, Interior Designer of The Bradley Hare, believes that one of the first things to think about is the identity of the brand, who the customer is, and what the building and the surrounds encompass: “We don’t set out to make something memorable but prefer to focus on creating something which fits in with the above key focal points. “Making sure the light switch for the bed is in the right place is just as important as a beautiful piece of furniture in making the guest experience memorable. Items such as bespoke pieces and antiques help to create a unique environment for each new hotel. There is a fine balance between creating something unique yet also familiar enough that it feels comfortable.” The Endeavour, Glenapp Castle’s penthouse castle apartment, opened in May 2021. Four years in the making, The Endeavour has been the dream of Proprietor Paul Szkiler and part of a bigger seven-year plan, since he acquired the hotel back in 2015. Helen Smith and Helen Bampton worked with Paul to design The Endeavour. Helen said: “The Endeavour had to be a home from home. We wanted it to have everything you feel you can get from your
home but so much more – it had to be more opulent, it had to feel calm, as if you were relaxing in your own space. We wanted to keep the integrity of the rest of the castle and the feeling of a Scottish baronial castle, but bring a new standard of style and luxury and attention to detail. Paul played such a big part in the restoration – he steered his vision and I had to then interpret his vision into the design.” Paul Szkiler commented: “We believe The Endeavour penthouse apartment provides a world class destination in both its unique setting, surroundings and in providing a standard of service from a bygone era. “Style, luxury, opulence and interest are all important in an interior design journey. It is so hard to pick just one important feature, as you want to lap up all you can see and all you can smell - it is the whole package. It is also about the ambience, but all the different design elements are cogs in a machine that come together to create the whole memorable experience for guests. I constantly go to Glenapp Castle and move some things around, see what we can recover, or what art we can feature so the interest always remains there and we can encourage repeat business. It is a collective of experiences but we want to ensure guests walk away having taken in every detail.” Martin Hulbert is The Grove’s designer, who redesigned www.thehotelmagazine.co.uk
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INTERIORS Pg 36: Images of The Bradley Hare by Martin Morrell
the hotel’s West Wing, The Glasshouse restaurant, and some of its lounges. He likes to create a journey through his work by means of a subtle flow from room to room with occasional surprises. For example, this can be achieved by a piece of art, a spectacular chandelier or a dramatic colour change, which can be noted in the Lounges at The Grove. Martin added: “I think colour choices should be chosen to complement the interior, particularly the natural aspect of each space. For example, at The Grove in Hertfordshire, there’s lots of yellow bursting in as we wanted to evoke the feeling of sunlight, even on a grey day. They should also be selected in relation to what the room is to be used for. For example, a room with north facing windows needs warmer tones; if it’s an evening bar, it should be warmer richer tones. If it’s a sunny south facing drawing room, you can use cooler or even brighter colours. “I think it’s more important that the guest feels incredibly comfortable in each space rather than adopting a blanket colour scheme. More specific colour in relation to branding can follow through in details such as the menus and uniforms to hold everything together.” Interestingly, Martin explained that he thinks interior spaces within hotels should not necessarily be dedicated to one thing. He believes that guests should be able to have drinks in the lobby and eat supper in the drawing room or even the spa. This is more of a bespoke experience
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adjusted to each guest, which makes their entire stay more personable. Estate Manager at Leonardslee House, Adam Streeter, believes that working with a particular theme – whether that be a specific colour or a specific pattern – can help a brand stand out from the crowd, as this becomes the signature design and what it is known for. At Leonardslee House, rather than a single colour, they worked with a floral colour theme for the ten new bedrooms which is inspired by the beautiful Grade I Listed woodland gardens in the 240-acre estate, known as ‘the finest woodland gardens in England’. Adam said: “It’s important to design an interior and overall guest experience that is memorable, one which people will recommend and come back for time and time again, as this is what drives revenue and retains loyal guests.” The hotel industry is constantly changing, and so is the demand for a quirky and memorable design. There’s no one-size-fits-all approach to ensuring that a hotel is at the forefront of consumers’ minds based solely on their interior design, but a great place to start is to keep tabs on the industry — specifically via social media for design trends to ensure that you’re meeting customer needs and staying with, or ahead of, the competition.
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STEP INTO THE LIGHT As far as UK manufacturer of decorative lighting is concerned, Iberian is in the top league. Established in 1963, Iberian Lighting has a balanced sustainable and innovative approach to manufacturing lighting in the UK.
I
n the late 1980’s China became a huge problem for European manufacturers with cheap lighting products and aggressive subsidised pricing along with a UK political system that encouraged service industries and positively discouraged manufacturing China pretty well destroyed manufacturing in the UK and Europe. The need for the west become less reliant on goods imported from lower wage economies as well as the desire for better quality, longevity of the product, traceability and service have been turning the tide ever since. Markets in the Far East have also steadily grown and so
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have local fashions and tastes and there is an increasing divergence between European designed styles and ones from the other side of the World. That and increasing import costs and transportation delays mean the pendulum is swinging rapidly towards locally produced goods. The people A team of 20 incredible talented individuals who can turn their hand to almost anything lighting oriented is led by Les Allitt, Tom Acciarini, both driven by design and product innovation. Les: spent his early years working as a mechanical engineer, more specifically research and development and
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in the late 1990’s moved somewhat by accident over to the decorative lighting sector bringing his wealth and breadth of experience to this market. Les’ passion for design and technology transferred well into this sector. Tom: a multilingual artist with an earlier career as a Master Blacksmith and a lifelong passion for lighting and design works alongside Les on research and development of both products and technologies. Dave: having spent most of his life in the lighting industry heads up the manufacturing department, personally running our wire forming machines with mixture of skill and determination. No job is ever too big or too small or too complicated for him. Elaine: Competently spearheads our office operations ensuring the smooth running of orders, production and shipping. Cameron: Ably and speedily quotes and deals with most of our day-to-day enquiries. And a special mention to Andrea, Julian and Ray in manufacturing, Martin in dispatch and Julie, Linda, Ines, Angela, Valentina, Ilona, Irena, Natalie and Sarah in our workroom, Roy in our wiring department and finally Mike and Stan for IT and marketing. Decorative Lighting provides the perfect playground to explore creative ideas and innovate using modern and
traditional materials and manufacturing processes. A typical project goes something like this: Iberian is sent a broad specification and design idea from the customer, this is distilled down first with hand sketches, followed by a digital design and a 3D render. This produces a practical solution that works from a manufacturing perspective, all the while staying as close to the original design intent and is within the client’s budget. In many cases transport becomes a consideration because of the size and fragility of the final product. Iberian always consider the best way to manufacture at the same time making sure that the onsite contractors are not given an impossible task in fitting! The client then signs this off and issues a purchase order and Iberian work their magic turning the design into reality. Iberian’s technicians have the skills and technology at their fingertips through using many in house processes, this may include CNC turning, milling, laser cutting, wire and tube forming, tig welding brazing soldering, industrial sewing, electrical wiring and testing polishing, powder coating. I guess if we were to sum up Iberian lighting Ltd it would be pride, pride in what we do, pride in how we do it, pride in British design, pride in the finished product and most of all pride in our work force most have worked for us for many years and all of whom we could not manage without.
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SPONSORED
AN INNOVATION IN SERVICE Hutech Robotics introduces PuDu’s world-leading technology, an innovation in customer service robotics, providing cost effective solutions to improve productivity in commercial operations, including hotel restaurants.
Tell us about Hutech Robotics…
The Managing Director of Hutech Robotics, Paolo Hu is a partner in TCB Unlimited Dining a Chinese Restaurant chain operating in the North West of England. During the COVID pandemic the restaurants moved from a Buffet Style Service to table service, which changed the front of house operation completely. It meant recruiting more staff at a time when hospitality staff were becoming ever harder to attract, so he turned to using Robots to serve front of house and sought out PuDu Robotics, a world leader in the field of robotics, not to replace staff but to supplement and support those team members already working. The move proved so successful for the chain that they now have 14 robots operating in five
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of their restaurants. This provided the next step, deciding to distribute the robots to other restaurants and Hutech Robotics was formed.
What are the key benefits for a hospitality venue using a Hutech robot? Our robots are currently generating a huge amount of interest in the industry for a number of reasons, making them the perfect addition to front of house teams. They’re an immediate solution to staffing shortages, able to do all the restaurant running between serving and tables, which is a huge aid to front of house service staff. It allows them to spend more time with customers, enhancing the customer
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experience, as well as increased revenue, being on hand to upsell further drinks, etc. and of course, not forgetting an attraction to new customers, as well as offering huge operational cost savings. As a short term solution to the staffing shortage in hospitality, the benefit is obvious but secondarily, aside from the very practical uses the robots perform as ‘food runners’ and general front of house servers, everyone agrees that freeing up FoH staff to spend more time actually front of house, rather than running backwards and forwards, means that customers get better service, with more attention being paid to customer engagement and delivering a much enhanced customer experience, something that would only benefit the restaurant in return bookings and even staff gratuities.
Can you explain the various applications of your robots?
We currently have a number of robots in our range and I stick to hospitality to explain their various functions but as we’ve found they all have multiple applications when considered by people from other industries. Our lead robot is BellaBot, or ‘Bella’ as she’s affectionately known. Her primary role is to deliver dishes from the kitchen or servery directly to the table. In certain establishments she might just deliver to a serving station, acting as a Comis De Rang, leaving a front of house server to make the final, short delivery journey to the
customer. Our other robots which make up the range are KettyBot, HolaBot, FlashBot and Puductor. (See our website for details on other products at hutechrobotics.com)
Can you explain how your robots can assist current employees, rather than just replace them?
As I explained earlier, hospitality is going through an unprecedented period of staff shortages. But without going through the reasons for that, almost everyone in the industry we speak to agrees that staff shortages are one of the biggest challenges. This is where the robots come in, they offer a real solution to the shortages as well as providing a very practical solution to the front of house service. Savvy restaurant and hotel owners and employees won’t only see robots as a replacement for FoH staff but an aid to assist them in their role. Running plates back and forward from kitchen to restaurant is hard work, so taking the legwork out of the operation for the human staff, allowing them to spend more time attending to the needs of customers can only be a good thing. Let’s face it, when did you last hear a front of house member of staff revelling in how much they love carrying heavy crockery to and from the kitchen, however most of them will comment on how much they enjoy the customer interaction. hutechrobotics.com www.thehotelmagazine.co.uk
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Restore the Rhythm Your business may be back up and running, but understandably, it may not be quite back to normal just yet. Playing music is one way in which you could help get your business back to its best. Even small changes could make a big difference, and music could help enhance the atmosphere, lift the mood and create a more positive environment. If you are going to introduce music, or if you are already using music in your business, you’ll usually need a music licence. TheMusicLicence covers virtually all commercially released music available – millions of songs & recordings, including the most popular & well-loved music, not just from the UK, but globally. So while you are making all of the arrangements to get your business back to its best, now is the perfect time to turn the music back on and ensure you that you are appropriately licensed, and set up TheMusicLicence for your business.
Music could help your business get back to its best.
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TECHNOLOGY UPDATE
CENTRALISE YOUR RESERVATIONS With leading property management platform, Guesty, hospitality operators can save time and resources so they can focus on maximising occupancy, ensuring a great guest experience and growing their business and we’ve got all the detail on how.
G
uesty is the world’s leading property management platform. Hospitality brands, professional hosts and property management companies utilise our platform to centralise their reservations, guest communication, operational tasks, cleaning management and more across all the major booking OTA channels, including Airbnb, Vrbo, Booking.com, Tripadvisor, Expedia, Agoda, Trip.com, Hotels.com, Trivago, Plum Guide, Despegar.com, Google, direct booking websites and more.
Some key features of the platform include:
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• Centralise reservations and listings across the major booking OTA channels from Airbnb to Vrbo, Booking.com, Tripadvisor, Expedia, Agoda, Trip.com, Hotels.com, Trivago, Plum Guide, Despegar.com, Google, and more. • Branded booking website and booking engine to own your guests’ direct booking experience and improve the brand’s value • Revenue Management to balance rates and availability to enable you set the right price at the right time • Central Reservation System tools with flexible rules and rates balances rates and availability to enable you to set the right price at the right time for maximum revenue.
TECHNOLOGY UPDATE Pg 46: The Pickle Factory Hotel. Photographer, Lineage Film Co. @lineagefilmco
• Multi-Unit Management, Multi-Property Type Management + Flexible Length of Stay Management
How can the software be specific to a hotel setup?
Guesty’s suite of features provides a tech stack for independent hotel management, allowing aparthotels and boutique hotels to streamline operations, increase revenue and provide high-quality guest experiences. Guesty’s Channel Manager simplifies channel onboarding and maintenance, providing a unified overview of distribution performance. Maximise channel capabilities while increasing exposure & bookings— all without ever having to juggle between multiple dashboards. Seamlessly integrate with industry-leading hotel channels along with direct booking websites and instantly access hundreds of additional distribution channels. Guesty simplifies many aspects of hotel management operations, and additionally allows short-term rental operators to group multi-unit rentals and single units into a hotel complex structure, streamlining the creation of identical listings and grouping interchangeable properties under one umbrella. Manage and automate rates and availability from a single dashboard to boost revenues. Integrate with dynamic pricing tools to adjust base rates according to real-time market performance and leverage automated pricing rules to fill occupancy gaps and adjust seasonal pricing. Additionally, generate accurate and detailed financial
reports to gain insight into your business’s performance and track KPIs like Average Daily Rate (ADR), occupancy, response time and more with our powerful advanced analytics dashboards. Automate pre-stay, in-stay, and post-stay guest communication using our Unified Inbox. With our Unified Inbox, centralise all your guest communications from email, OTA inboxes, SMS, WhatsApp, and more into one place. With this beloved tool you can also leverage automated messages to respond quickly and provide a higher quality of service. Manage reservations from all sources using our centralised Multi-Calendar. Avoid double bookings, optimise occupancy and maximise revenue by prioritising room allocation and creating space for more reservations, and see upcoming availability of all units in a user-friendly calendar and make smarter pricing decisions. “The main product we started out needing was the inbox, and being able to sync all of our different Airbnb accounts, Booking.com accounts and Tripadvisor accounts into one inbox for our team to manage. When you get to push from one hundred to one thousand listings, you need solid systems in place and Guesty’s definitely provided us the platform to get there. Without a system like Guesty, it’s just impossible” - Fran Milsom, Co-Founder of Nestor, a London based short-term rental provider, specialising in central London apartments and hotels. www.guesty.com www.thehotelmagazine.co.uk
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HOTELS AROUND THE WORLD
AN ORIENTAL FLAIR Mandarin Oriental, New York
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HOTELS AROUND THE WORLD
3,514 MILES FROM HOTEL HQ
“Beautifully designed with the city as its backdrop.”
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andarin Oriental, New York, features 244 elegant guestrooms and suites that offer breathtaking bird’s eye views of Central Park, the Hudson River and Manhattan skyline, while providing five-star service and hospitality. It is the flagship hotel in the Americas of the Mandarin Oriental Hotel Group and is one of its 36 hotels worldwide. Mandarin Oriental, New York enjoys a prime location in the heart of the city. It is perfectly situated for visiting all of the city’s major attractions and is just steps away from world-class dining, shopping and entertainment, including Central Park, the Broadway Theater District, Lincoln Center, Jazz at Lincoln Center, and The Shops at Columbus Circle. The hotel is a stunning fusion of modern design with stylish oriental flair. Beautifully designed with the city as its backdrop, the hotel’s décor blends Eastern influences—a nod to its oriental heritage—with contemporary New York touches. Each guestroom or suite is designed to maximise the breathtaking views of Central Park, the Hudson River or the New York City skyline for guests to enjoy. General Manager of Mandarin Oriental, New York, Robert Lowe, explained how the venue aligns its offerings and efforts with their guests in mind, providing them
unparalleled service and amenities: “This ensures that each of our guests receive the best experience during their visit and we leave them lasting memories for a hopeful future stay.” In order to stand out from other hotels on the market, providing legendary service from the heart is integral to the Mandarin Oriental Hotel Group’s core values that all properties uphold. “Our service culture revolves around key guiding principles that ensure that we are able to delight and inspire all our guests and colleagues at every opportunity.” Robert added. The Spa at Mandarin Oriental, New York provides a great unique selling point as it is one of three Forbes FiveStar spas in New York City. In order to entice new and existing customers, apart from the rooms and suites, luxurious amenities in the property include the MO Lounge, offering an all-day menu of contemporary American cuisine and well-crafted drinks with views of Central Park and the Manhattan skyline. Mandarin Oriental, New York is a truly inspirational venue, providing a plethora of unique features, all of which propel the hotel to the forefront of consumers’ minds. For more information, follow @mo_newyork www.thehotelmagazine.co.uk
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CHARITY
WHAT A TRIUMPH Over £176k raised at Lunch4Ukraine for the DEC Ukraine Appeal.
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unch4Ukraine, a fundraising event launched by a collection of hospitality professionals, has raised £176k so far for the DEC Ukraine Appeal. Taking place on 5 April at JW Marriott Grosvenor House London, the lunch that sold out within just three weeks, saw over 1,000 hospitality professionals attend to raise funds for people affected by displacement and conflict in Ukraine. The three-course Ukrainian-inspired menu was created by Chef Nigel Boschetti of JW Marriott Grosvenor House London and Richard Corrigan of Corrigan’s Mayfair, in collaboration with Yurii Kovryzhenko, ambassador of Ukrainian cuisine. Stuart Bowery, multi property general manager, JW Marriott Grosvenor House London who hosted and organised the event with the support of UKHospitality, The Master Innholders, The Caterer, Gold Key Media, Custard Communications, Hospitality Action and the Institute of Hospitality, said: “The support of the hospitality industry coming together in raising funds for the DEC Ukraine Appeal has been staggering. In just three weeks we have turned Lunch4Ukraine from an idea into a successful fundraising event, far surpassing our original goal of raising £100,000. “I would like to personally thank everyone who attended
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the lunch, those who took part in our other fundraising activities including Hospitality Auction4Ukraine, and our generous sponsors that supported our cause.” Over 25 hospitality suppliers sponsored Lunch4Ukraine by providing food, beverages and other services for free so that the proceeds from ticket sales could be donated in full to the DEC Ukraine Appeal. Addressing the audience via a video message, Kate Nicholls OBE, CEO of UKHospitality, said: “This event underlines once again the importance of hospitality as a force for good in our society: bringing our communities together, looking after and caring for the most vulnerable, and providing the help and assistance that is needed at this critical time.” In conjunction with Lunch4Ukraine, the hospitality industry launched Hospitality Auction4Ukraine to raise further funds for the DEC Ukraine Appeal. The auction offers some spectacular experiences donated by hotels and hospitality organisations including a sumptuous 3 course lunch or dinner for up to 12 people at Corrigan’s Bar & Restaurant; a glamorous stay in a suite at 5-star Claridge’s; and a weekend stay for two in the historic Chateau Trubetskoi in Kherson region of Ukraine as a sign of hope for a brighter future in the region.
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