Hotel Magazine | April/May 2019

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April/MAY 2019 • Vol. 5 No. 3

Your guests deserve a great night’s sleep.

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0800 77 333 7 | speedqueen.co.nz April/MAY 2019

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GOING GREEN

Caitlan Mitchell, Editor, caitlan@reviewmags.com

Hoteliers and moteliers are catering to rising traveller expectations for a sense of local and green, with the comforts of home, while adhering to the sustainability ethos — simple homelike amenities with a focus on local culture and products. Integrating artisanal crafts and products into both hotel rooms and communal spaces gives guests a wonderful feel for the place.

Sustainability continues to trend in all aspects, and hospitality is no different.

Adding greenery and going green lifts the hotel aesthetic. From vertical wall gardens, reusable bottles and glasses, LED lighting, energy alternatives and other measures to reduce the hotel’s and guests’ carbon footprint. The rise in guests seeking hotels who follow the same path means providers need to be finding ways to be as carbon neutral as possible.

No matter how much hotels innovate, there is always the number one guest gripe and that is bed comfort.

The bed must be of good quality, comfortable and a good design while being gentle on your guests and the environment.

Using pillow and blanket menus help with guest comfort, but if the bed is simply uncomfortable, then guests will not return.

Look at good ideas from other accommodation providers, such as a library, games for kids, coffee machine with compostable

pods and locally sourced artisanal tea, coffee, and freshly baked cookies. Adding the option to guest arrival information of a personalised minibar and pillow menu that the guest can choose from prior to arrival, allows guests to feel in control of their space.

It continues to be a priority to keep track of your guests and their preferences. There is nothing better than getting a personalised service or a product at your favourite hotel. More and more providers are moving towards loyalty programmes to attract and retain customers.

The changing needs of guests have been outlined by their shift away from souvenirs to memorable moments on Instagram and Facebook. This has created more partnerships between hotels and local restaurants and tour providers. Finding good local operators that have a unique offering that reflects well on the overall hotel experience while remembering local, artisan and green is a winning combination.

Guest experience is a synonym for guest loyalty and never more so than in 2019.

3-4 April: Maximum Occupancy, Auckland 19 April: GOOD FRIDAY 21 April: EASTER SUNDAY 22 April: EASTER MONDAY 24-26 April: Food & Hotel Vietnam, Ho Chi Minh City 25 April: ANZAC DAY 29 April: Bidfood Trade Show, Timaru 30 April: Bidfood Trade Show, Christchurch 30 April-2 May: SIAL Canada, Toronto 1-2 May: Australian Hotel Industry Conference & Exhibition, Melbourne 7-10 May: HOFEX, Hong Kong

onthecover On the cover of this issue is Sleepyhead who created the signature Four Comfort bed as seen in Four Points by Sheraton Auckland. Sleepyhead is part of The Comfort Group, Australasia’s largest bedding and foam manufacturer. Completely New Zealandowned and operated, they have consistently led the market in quality and value for over 80 years. Above all, Sleepyhead knows what guests want in a bed, helping guests rest easy regardless of budget.

To read more about Sleepyhead and the Four Points

by Sheraton Auckland project turn to page 18.

8 May: Bidfood Trade Show, Greymouth 9 May: Bidfood Trade Show, Nelson 13-16 May: TRENZ, Rotorua 14-16 May: SIAL China, Shanghai 16-19 May: Food Technology, Chisinãu 21 May: Bidfood Trade Show, Auckland 23-25 May: Hosfair, Xi’an 28 May: Bidfood Trade Show, Hawke’s Bay 29 May: Bidfood Trade Show, Wellington

FILM: The Met Opera 12-19 Marine

Lovers of classical music and theatricality will be blown away by this mesmerising display of operatic excellence. Composer Nico Muhly has debuted his second opera for the Metropolitan Museum of Art alongside the enthralling reimagining of a timeless novel by Winston Graham. Stylistically, the feature has been inspired by the works of Alfred Hitchcock and tells a thrilling story of denial and deceit. The film is suitable for mature audiences looking for a break from the nuances of modern-day Hollywood blockbusters.

EVENT: Ocean Film Festival World Tour

A curation of short films is being presented at The Civic this April, showcasing hours of beautiful footage captured beneath the sea.

The presentation pays tribute to the natural world and celebrates the beauty and excellence of the ocean through unique cinematography and never before seen interviews. The event is perfect for families, as the content is both age-appropriate and visually stimulating for young children. It is also suitable for movie lovers looking for a different way to experience the genre.

29-31 May: FMA China, Shanghai 3 June: QUEEN’S BIRTHDAY 19-20 June: 2019 New Zealand Hotel Industry Conference, Auckland 26-28 June: Malaysia International Food & Beverage Trade Fair 2019, Kuala Lumpur 24-25 July: No Vacancy, Sydney 15-19 August: Hong Kong Food Expo, Hong Kong 28-30 August: EQUIP&DINE Asia, Singapore

www.hotelmagazine.co.nz CHAIRMAN: Peter Mitchell, peter@reviewmags.com PUBLISHER: Tania Walters, tania@reviewmags.com ADMINISTRATION MANAGER: Kieran Mitchell, kieran@reviewmags.com EDITORIAL DIRECTOR: Sarah Mitchell, sarah@reviewmags.com

EDITORIAL TEAM: Alan Higgs, Mark Fullerton, Georgina McKimm, Chris Glavovic, Cass Fellows

EDITOR: Caitlan Mitchell, caitlan@reviewmags.com

GRAPHIC DESIGNER: Ciaran Carroll, kez@reviewmags.com

CONTENT MANAGER: Gideon Samuel, gideon@reviewmags.com

SENIOR DESIGNER: Raymund Sarmiento, raymund@reviewmags.com

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24-27 September: Food & Hotel Malaysia, Kuala Lumpur

ISSN 2423-1193

5-9 October: Anuga 2019, Cologne

HOTEL is published bi-monthly under license. Please direct all enquiries and correspondence to HOTEL. The opinions and material published in this edition of HOTEL are not necessarily those of the publishers unless specifically stated. All material appearing in HOTEL is copyright and may only be reproduced with the consent of the publisher. Copyright 2019.

Review Publishing Co Ltd. Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland. PO Box 37140, Parnell, Auckland. Tel (09) 304 0142 or Fax (09) 377 2794

SUPPORTS:

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23-25 October: 2019 Hotel Investment Conference Asia Pacific, Hong Kong 31 October-1 November: Maximum Occupancy, Sydney

GOVERNMENT FUNDS WHANGAREI A new 40-bed lodge has been constructed in Ashburton at the back of the Tinwald Domain.

The Australian hotel brand Tribe has been acquired by Accor which plans to open 50 Tribe hotels by 2020.

Invercargill Licensing Trust has announced it has chosen the name The Langlands for its new $40 million hotel project.

The Provincial Growth Fund will give $2 million more funding towards two tourism initiatives in Whangarei. This brings the total PGF contribution to the Northland region up to more than $100 million. This round of funding gives $1.3 million to a feasibility study and business case for the development of the Riverside Hotel and Entertainment Precinct and another $750,000 to the Whangarei Clapham National Clock Museum to build a Rolling Ball Clock.

If the Riverside Hotel project goes ahead, it is estimated that it will create upwards of 100 jobs and inject $7.75 million into the Whangarei economy each year. “Tourism is set to continue to grow in Whangarei, and it’s crucial that we invest to improve the infrastructure and encourage initiatives that cater to tourists,” said Tourism Minister Kelvin Davis. “Our regions are a big tourism drawcard and we want them to thrive as much as our cities.” l

WATERFALL PARK APPROVED

Auckland Airport and Uber have partnered up to provide dedicated rideshare areas at Auckland Airport’s domestic and international terminals.

The Chamberson Hotel won the top prize at the Dunedin Heritage Awards, recognising the property’s respectful development.

Kevin Kluts has been appointed as the new general manager at Heritage Queenstown.

Waldorf Stadium Apartments Hotel was sold last year to the Australianbased Mulpha Group. The price of the transaction has been revealed as $57.25 million.

According to an Australian Tourism and Transport Forum survey conducted in conjunction with Nielsen, 57 percent of Australians believe the Government should invest more to promote Australian tourism.

Queenstown Lakes District Council has granted the controversial Waterfall Park hotel and wellness centre near Arrowtown resource consent. Waterfall Park is located between Arrowtown and Lake Hayes alongside Mill Creek, at the base of a waterfall. The proposal included a fourstar hotel with 380 rooms, two restaurants, facilities for large events, a wellness centre with day spa, a yoga studio and a swimming pool. “We are excited to be granted resource consent for Waterfall Park and look forward to progressing with the next stages of design

and planning for the project, including final discussions with potential hotel operators,” said Lauren Christie, general manager - Queenstown, Winton. “We are one step closer to delivering our vision for Waterfall Park, celebrating the unique natural environment that we are working hard to restore and revitalise. The resource consent application did attract attention with 13 submissions, 12 of which were in opposition.

The developers, Winton Partners, have previously had three proposals at the site turned down by the council. l

Event Hospitality & Entertainment will debut its QT hotel brand in Adelaide in 2021.

IHG has plans to open a Holiday Inn in the Australian city of Wagga Wagga. It will become the city’s largest hotel.

Marriott plans to open more than 1,700 hotels across the world in the next three years.

The UK’s Bed and Breakfast Association is supporting a petition to make bidding by OTAs on a B&B or hotel’s name on search engines illegal.

HELPING THE KIWI Swiss-Belhotel has announced a partnership with Experience Purangi, a Taranaki-based organisation that protects the native kiwi bird.

The hotel group will be sponsoring ‘Tihei’, the famous kiwi that gained international fame when the Duke and Duchess of Sussex visited Rotorua. Tihei had just hatched when the couple were visiting. She was one of the two birds they held. Tihei has recently been released into the wild in Taranaki and is being closely monitored and protected. Swiss-Belhotel’s support will go towards the transmitter and the monitoring costs involved with Tihei’s release.

“Being able to support such a special cause and one that is committed to protecting our national bird is something myself and the Swiss-Belhotel

Developer Tony Gapes has filed resource consents for two sevenstorey hotel buildings in Queenstown.

New York City’s landmark Chrysler Building has been sold and the new owners have said it could be transformed into a hotel.

team are extremely proud of,” said Gavin Faull, chairman and president, Swiss-Belhotel. “We feel an immense sense of protection over Tihei, especially after her international notoriety. We wanted to help Experience Purangi provide her with the best care possible to help the kiwi population grow.” l

Travelodge Adelaide, which is still under construction and scheduled to open in 2021, is now for sale.

Airbnb has confirmed its intent to acquire hotel booking platform HotelTonight for USD$400 million in cash and stock.

April/MAY 2019

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RYDGES WELLINGTON AIRPORT The four-star Rydges Wellington Airport is New Zealand’s first hotel to be fully connected and integrated with an airport terminal.

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ourists, business people and travellers from the wider Wellington region who are flying out early or arriving late will find the hotel an ideal option – they’ll enjoy a great night’s rest and an easy walk to the terminal,” said Steve Sanderson, CEO, Wellington Airport.

The hotel is located on the northern side of the existing terminal building, with primary access on the second level connecting directly with the airport’s main terminal through its conference facilities. The reception, restaurant, gym, kitchen and bar are also located on level two, with most

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of the guest rooms on levels three to five, except for an additional 14 rooms on the western end of the second level. Featuring 134 rooms, a bar and restaurant, the new-build hotel is accompanied by a refurbished conference centre with eight meeting rooms, opening later this year.

Longstanding Rydges employee and born and bred Wellingtonian Chad Johnston is the hotel’s general manager. Having worked with the Rydges brand since his early twenties, Johnston had most recently worked as general manager at the Rydges Wellington but couldn’t pass on the opportunity to work with a new-build hotel and

joined the project when Rydges was first signed onto the property. “It’s been a good and exciting process; it’s not every day a general manager gets to open a new hotel,” Johnston said. It may be located in an airport, but Rydges Wellington Airport operates more or less like any hotel, making minor adjustments when necessary.

“We run the same sort of operation as the airport, we’ve still got to abide by the airport rules and regulations. Because we’re attached to the airport, we use their car parking facilities.

“The common question we’re getting from people is ‘how do I get there, what taxi do I need to take?’, but the beauty about it is you just walk up the escalator and you’re here.”

Like the airport, the hotel is also a 24-hour operation and is ready for people to come in at any time of the day.

With a string of Wellington hotels being closed for seismic strengthening in recent years, the city was in need of more beds.

The Rydges Wellington Airport isn’t just more beds though, and it attracts all sorts of people.

It pulls in the traditional Rydges conferencing customers but also attracts the domestic traveller market, with locals staying overnight at the hotel before flights the next morning.

“An airport has to be everything to everyone, I think we need to be the same.” The hotel also adopts an accepting approach to its food and beverage offerings, with its restaurant Whiskey Lima Golf providing a comfortable rustic sort of homecooked-style food offering a little bit of everything for everybody.

The build was done by Arrow Construction and took about 22 months. Archaus Architects were the architects and lead design consultants on the project, approached back in May 2012 to provide conceptual design layouts for the proposed hotel. Design-wise, the hotel rooms have clear window panels with adjacent feature back-painted glass panels arranged in a random configuration. The public areas on the second level all have a curtain wall glazing system in clear and back painted grey and glazed panels. l

April/MAY 2019

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20

minutes with

SURESH SUBRAMANIAM CEO and Founder U HOTEL GROUP

Suresh Subramaniam is the founder and CEO of U Hotel Group. Despite the title, Subramaniam insists the job isn’t all sunshine and roses.

“It’s not as glamorous as people think. It’s a lot of hard work,” said Subramaniam.

“As a business owner and entrepreneur, it never stops. You are all the departments rolled into one, and I’m involved with all parts of the operations.”

Subramaniam began his hotel career working at the Duxton Hotel Wellington. After working in the country for over a decade he moved to India, where he spent time working as a general manager at ibis Gurgaon. It was on the way back from India where he got the idea to start his own company. He wanted to do something for himself, and he knew Wellington was the place

bigger and hires more people, the problem becomes more noticeable. In his mind, the other big deterrent for youngsters in the industry is burn-out from working shifts, public holidays, and across summer.

However, of the Kiwis who do stick it out, a lot of them – especially at U Hotel Group – find themselves in managerial roles.

His solution to the local staff shortage is for tourism operators to be included in lots of different initiatives at a school level, helping students understand that they can make money in the hotel and tourism industry.

Tourism operators need to convince youth that there are a lot of opportunities in the industry, outside of the typical jobs. Modern hotel companies offer all sorts of career paths outside of being a traditional hotelier, such as opportunities for marketing, creatives, and human resources professionals.

Another topic on the tip of all hotelier’s tongues is sustainability and ensuring a property’s impact on the planet isn’t

When you’re in school there’s very little information about the tourism industry.

They look at it as a stepping stone for something else. to do it. From there he decided to launch a new hotel brand focussing on smaller hotels between 25 and 30 rooms.

U Hotel Group currently operates four properties in Wellington including the U Boutique Hotel, U Residence Hotel, U Suites and U Studios, with U Hostels on the horizon.

In the future, the brand is looking at growing outside of the capital city and expanding further across the country.

While it’s a great time to be operating a hotel business in New Zealand, considering the country’s tourism boom and consistently high occupancy rates, the New Zealand industry also has its shortcomings. Convincing youth to consider hospitality as a career rather than just as a temporary part-time job is a big problem for employers in the New Zealand hospitality industry. Subramaniam knows that all too well.

“When you’re in school there’s very little information about the tourism industry. They look at it as a stepping stone for something else.”

Unfortunately, hospitality jobs still have a stigma where students think ‘I’ll just be a bartender for a couple of years’ before moving onto what they consider their ‘real career’.

This is most evident to Subramaniam in the job applications he receives, 80 percent of which he said come from foreigners and only 20 percent from locals. He said that as his company gets

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detrimental. All U Hotel Group’s properties have banned single-use plastics, and in the cafes everything is biodegradable. Coffee, tea, jam and butter are now stored in glass jars rather than single-use plastic options. Subramaniam said that while guests may not choose a hotel only because of its sustainability practices, guests are always delighted to hear about how the property they’re staying at is helping the environment.

A change he’s seen in the industry is the need to invest in relevant refurbishments and technology more often. Refurbing used to be done every five or ten years, but now Subramaniam thinks it needs to be done every three years to keep products fresh and relevant.

An example of this is the hotels’ entertainment options. Subramaniam found that his guests weren’t watching satellite television anymore, so he’s invested in Smart TV’s where guests can watch whatever they want on Netflix.

Like most accommodation companies in New Zealand, the summer months are where U Hotel Group makes most of its money. However, with its newly refurbished properties and Wellington’s busy line-up of major events throughout the year like the Te Matatini Kapa Haka festival, Homegrown, World of Wearable Arts and a variety of conferencing events, 2019 promises to be a good year for the company. l

STARTS WITH

For more information contact 0800 242 327 or visit ahbeardcommercial.com Gaye Whyte NZ Commercial Account Manager 021 734 309 | gaye@ahbeard.com

Alan Hawkins NZ Commercial Account Manager 021 906 017 | alan@ahbeard.com

Marissa Smith NZ Commercial Co-ordinator 09 320 0678 | marissas@ahbeard.com April/MAY 2019

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A RECORD-BREAKING YEAR When SIAL China 2019 opens on May 14 in Shanghai, it will be 23 times larger in scale, host up to 13 times more exhibitors and welcome eight times as many professional visitors than the first edition.

In preparation of the estimated 4,300 exhibitors and 112,000 professional visitors expected to attend the 20th edition, SIAL China will occupy all 17 halls and 199,500m2 of exhibition space at Shanghai New International Expo Centre for the first time.

Since 2000, SIAL China has continuously adapted to changing consumer demand and trends impacting Asian food and beverage industries. “Support for innovation, emerging trends, and new sectors are important parts of SIAL China,” said Jim Liu, CEO of SIAL China.

“Our flagship award, SIAL Innovation, recognises the most innovative products and received a record 638 submissions in 2018. For the 20th edition, SIAL China will continue to adapt to the ever-changing food and beverage industry to promote business opportunities and innovation.”

For the first time, SIAL China will host a Functional Foods Hall to address the growing popularity of healthy products across the region. In total, SIAL China 2019 will host 21

food sectors. The growth of these four sectors is driven by consumer adoption of New Retail, food e-commerce, and increased demand for fresh foods, convenience, and imported goods.

SIAL China will celebrate its 20th edition from May 14-16, 2019 at the SNIEC in Shanghai. To learn more about SIAL China or to book an exhibitor stand, please visit www.sialchina.com. Professional visitor registration is free and opened in the first half of January 2019. l

CALLS FOR INNOVATION

SIAL Innovation showcases the most innovative exhibitor food and beverage products ready to meet Asia’s consumer trends. At SIAL China 2018, about 75 percent of the 110,635 professional visitors visited SIAL Innovation, making it the show’s most popular event.

In 2018, SIAL Innovation received a record 638 product submissions of which, 164

CHINA’S CONSUMPTION UPGRADE Ever since sweeping socio-economic reforms were introduced in China in the 1970s, its economy has been one of the fastest-growing in the world.

It is currently the second-largest economy in the world, trailing the USA, but is growing at a faster rate. China is an appealing market for exporters, thanks in no small part to the “consumption upgrade” trend. Easier access to online retail and tariff cuts for imported products have contributed to a boost in spending by Chinese consumers.

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products were shortlisted and reviewed by a panel of professional judges from global food industries such as XTC World Innovation, industry media, and academia. In 2019, ten products will be selected as finalists based on the innovation and benefit to consumers and the industry by a panel of experts and all selected products will be placed on display at the Innovation Event, allowed to use the

High-quality food products in higher price brackets are being eagerly purchased by Chinese consumers. Data from e-commerce platform Tmall, taken during the build-up to Chinese New Year, found that food and beverage remained the highest earner during the period.

“People now have a much higher income, so people have more money to spend on foodrelated business,” said Chen Jiahe, chief strategist from Cinda Securities in Shanghai.

Michael Jiang, VP and general manager of Greater China at Kerry, believes that Chinese manufacturers are moving from “made in China to innovative in China” right across the food and beverage industry. “The fast-growing foodservice market makes consumers’ tastes more and more sophisticated,” Jiang said. l

SAFE AND NATURAL

In recent years multiple food safety scandals have rocked China, prompting new regulations and encouraging suppliers to rethink how the country’s food supply systems work. Chinese millennials, especially those in the wealthiest cities, are becoming more health-conscious as a consequence. This is important because there is a growing sub-class of young, educated and rich spenders in the Chinese market. This growing market has been swept up with healthy and natural eating, looking for high quality and nutritious food, and usually online. Products that claim to be natural or ‘safe’ have a greater value added to them. Affluent Chinese customers are willing to pay more for these natural premium goods for status as well as their own health benefit. Now that young Chinese customers are looking for healthier sources of nutrients like protein, the consumption of meat in China has increased, whereas it has fallen or plateaued in most other countries. While online shopping is growing disproportionately strongly in China, fresh products have also grown in popularity due to their association with safety and health. There are initiatives like the e-commerce start up, 321 cooking, which delivers fresh pre-packaged ready-to-cook ingredients to Chinese homes. l

SIAL Innovation Logo in future promotional material, and compete for the SIAL Innovation Gold, Silver, and Bronze Award.

All submitted products will be selected and awarded based on the innovation and benefit to consumers and industry in terms of technology, packaging, ingredients and business value. Winners of SIAL Innovation earn a free spot on the World Champions Tour which displays winning products from the innovation event across all SIAL Network shows, including SIAL Paris, SIAL Interfood in Jakarta, SIAL Middle East in Abu Dhabi, and SIAL Canada in Montreal and Toronto, over a 12-month period.

The 2019 SIAL Innovation finalists and award-winning products will be placed on display May 14-16, at the SIAL Innovation area. Winning products will be announced on May 14th, during a special afternoon awards ceremony. Registration for SIAL Innovation is free to all SIAL China 2019 exhibitors.

Registered products must have been created or released to market later than May 2018. After submission, a SIAL China representative will contact you with additional information. The registration for SIAL Innovation 2019 is open and free for all exhibitors. l

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GOOD FOR THE PLANET

SUSTAINABILITY IN THE HOTEL INDUSTRY

Every year New Zealanders send 2.5 MILLION TONNES of waste to landfills.

As scientists begin to understand exactly how human activity is impacting the Earth, customer expectations have shifted. Guests now want to visit places using sustainable products and want to feel like they’re staying at a hotel where the operators care about the environment. This feature looks at companies making environmentally-friendly moves, and shares insights from the industry’s sustainability experts and suppliers who can help you make your establishment good for the planet.

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unning an environmentallyfriendly hotel is becoming a core part of operations for major hotel chains and smaller properties alike.

Over the last few years we’ve seen most hotel chains including Accor, IHG, Hilton, Marriott, Heritage, and many more, commit to removing single-use plastics.

While every effort helps, there are a whole lot more ways hotels can cut out their impact on the planet.

Nikki Harris, managing director at Intelligent Environments, said there are a lot of easy things that can be done in any building to minimise its environmental impact.

“Controlling output of light fittings, automating lights, heating, and cooling, so these are not left running in unoccupied spaces, setting outside lighting to automatically schedule on/off according to changing sunset and sunrise times,” suggested Harris.

“All of these are a given in today’s world for any building demonstrating a commitment towards energy saving.”

However, she said that when new buildings are erected, or major renovations take place, the ‘life of the product’ is often neglected with cost-cutting at the construction stage. Hardware decisions are often based on initial price rather than the cost over the length of its life.

“A product may work perfectly initially, but if it fails after 15 months the real cost is likely higher than the recommended robust hardware with proven longevity.”

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The result of this is every failed or unsupported product ends up in a landfill. Preventing unused items from going to landfill is key for any seriously eco-conscious hotel.

An example of this is with luxury hotel chain JW Marriott and its new collection of uniforms. After receiving the new wardrobe, JW Marriott hotels began repurposing and reusing the brand’s old uniforms in partnership with American corporate apparel company Cintas.

Marriott will collect the retired uniforms in the boxes used to ship the company’s new wardrobe, and send them back to Cintas who will shred the garments and repurpose the remaining fibres.

Another green initiative growing in popularity is hotels keeping beehives on-site. Cordis, Auckland, for example, has a rooftop beehive which not only helps to conserve

bees in Auckland city and assist with pollination but also allows Cordis to produce its own honey which the hotel uses.

Andrea Grigg, executive vice president and director of asset management services for JLL said that while sustainable practices make good business sense for hotels, it is Millennial travellers driving these changes.

“Millennials are not moved by traditional loyalty programmes, and in order to target this generation, a hotel has to cater to their specific interests,” said Grigg.

Younger travellers want real tangible efforts and changes being made to help the environment and feel there is an element of social responsibility in staying a hotel.

“They want to see that the property has a positive impact on the community.” l

9 PERCENT of all food waste comes from the hotel sector.

Overall, 43 PERCENT of all hotel waste is recycled.

Hotels throw away 2 MILLION BARS of soap each day in the US.

RESORT HOTELS create the highest amount of waste, approximately 6kg per guest every night.

TAKING RESPONSIBILITY Making sure the accommodation industry uses quality sustainable products is core to Vendella’s operations. “To us, sustainability involves everything from our recycling efforts to our tree planting programme to ensuring our manufacturing and sourcing connections are ethical and environmentally proactive,” said Luke Brodie, general manager, Vendella. At Vendella, the Innovation and Development team have a strong emphasis on bringing products and services to the industry that have a sustainable and environmental edge.

For example, Vendella’s ‘Dream900’ pillow is made from the recycled plastic of 22 plastic bottles. This means that if a hotel were to refurbish 200 pillows with the Dream900 they would be saving 4,400 plastic bottles from entering the landfill.

“We’re incorporating recycled plastic into more of our bedding ranges, we’re changing our packaging from plastic to cotton and we’re making our operations more effective and productive which lowers our environmental impact.” Each small change adds up, as it’s important for the hospitality industry in New

Zealand to set an example and help live up to the ‘clean green’ image the country has set.

“While around 60 percent of guest nights are made up of local travellers, the rest are from around the globe. Our international guests see New Zealand as a pristine country, so for the future of our own industry, we have a responsibility to do our bit to meet expectations,” said Brodie.

The accommodation industry is just as responsible for its environmental impact as any other sector. “It’s easy to look at the farming industry and talk about how damaging it is to our environment, but maybe hospitality has become just as damaging without us realising it.

Some damage is obvious, some is subtle.” If you want a sustainable future that is environmentally conscious, Vendella is on the same page. To learn more about Vendella call 0800 806 335 or visit www.vendella.co.nz. l

AWARD-WINNING RUBBISH

Family-run New Zealand company Hideaway Bins has won a prestigious Red Dot design award for its kitchen bin design.

The winning product, Concelo, is a kitchen waste bin designed to overcome grime and odour. A key feature of its design is its self-closing Active Lid which is hidden from sight inside the cabinet. The handsfree lid is synchronised with the opening and closing of the bin.

A panel of 40 experts assessed over 6,300 submissions from 59 countries at the international design competition in Essen, Germany.

Concelo won the Red Dot Award in the Product Design category for household appliance and accessories.

“We set about this task after applying for and receiving a Callaghan Innovation grant towards research and development costs. It took seven years of research, development and testing but the result is a paradigm shift for a kitchen appliance that is used 20 to 30 times a day on average,” said Jamie Bertelsen, director, Hideaway Bins. “We believe Concelo will ultimately change the way the kitchen design industry will look at rubbish management in the kitchen – a bucket in a drawer will no longer be good enough, as homeowners are far more aware of the need to deal with waste in a smart way.” l

CLEANING THE WORLD Hilton is doubling down on soap recycling schemes, challenging its brands to recycle one million bars of soap by Global Handwashing Day (October 15).

In partnership with Clean the World, participating Hilton brand hotel owners and team members are being tasked with collecting soap left behind by guests and recycling them to make over a million new bars of soap, committing to send zero soap to landfill. “As many as 2.3 billion people around the world lack basic

sanitation, and more than 3,500 children die from preventable hygiene-related illnesses every day. This challenge will make a meaningful difference for countless people in need,” said Shawn Seipler, founder and chief executive officer, Clean the World. Hilton’s partnership with Clean the World has already diverted over 900,000 kg of soap waste from landfills, contributing to the creation and distribution of 7.6 million bars of recycled soap donated to communities in need worldwide. l April/MAY 2019

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ROUNDTABLE

What more can the hotel industry do to help the environment?

Adrian Teh HILTON AUCKLAND & HILTON LAKE TAUPO

There are huge opportunities for us to do more and I strongly believe the one thing we should be doing more of is working more collaboratively with one another. While I’m certain that individual hotel groups are doing their part towards a greener environment, as an industry, we should be sharing best practice and working collectively to achieve success. I believe that we’re all doing great work however it’s also important to tell our stories and share our learnings. Often we as an industry do so much but are too humble to share the wonderful work that we do. As part of Hilton’s sustainability initiative, Travel with Purpose, we have recently committed to cutting our global environmental footprint in half by 2030 through responsible hospitality practices. It’s time for our leaders to come together and make industry-wide targets that we can work together to achieve.

Michael Shah CORDIS, AUCKLAND

At Cordis we are well aware that with around 350,000 people visiting as either overnight guests, dining in our restaurants or attending events in the hotel any small change we make can have a tremendously large impact. For many products, hotels are only one part in a long supply chain, and we need to keep looking hard for every opportunity to make improvements, and to aggressively work with suppliers and partners to ensure that they are managing their own process and channels too.

Jimi Kennedy-Grant HEALTH PAK

I know it’s going to sound self-serving but buying locally made products is the single easiest change that New Zealand hoteliers can make, and it will have an instant impact on the environment.

Farm gate to plate, make it local. Use your rooftop bees for honey, herb gardens onsite, compost your takeaway coffee cups alongside your own food scraps. These little changes will all make a huge difference, not only reducing your environmental impact, but your guests will genuinely love the fact that you are doing it. For some big impacts, make sure that your amenities are all biodegradable and that the packaging is recyclable. Understand that not all claims made in this area are legitimate and ensure that you understand the truth, rather than just believe the claim. Guest hair and body care products that contain and champion local botanical ingredients are always guest favourites and are a great way to promote our unique Land of The Long White Cloud.

Remember to check your changes against guest expectations. You don’t want to be the greenest hotel in the country with guests sitting in dark rooms with damp towels.

Leanne Harwood INTERCONTINENTAL HOTELS GROUP

Luke Brodie VENDELLA

As you sit at your desk, you might be pondering the question, what can I do to help the environment? Sometimes it can seem such a vast topic that we start to question our ability or power to make a change, but the vastness of this topic is its strength as it provides an option for everyone to participate, which is where we all fit. Because as individuals we can’t save the planet but together, we can. So where to start? I suggest starting with your supply chain as we’ve proved huge benefits in this. Contact your suppliers (maybe start with your top five or ten) and ask them what they are doing to help the environment. Ask them what their sustainability efforts are; ask them if/how they run a recycling programme; ask them how ethical and environmentally proactive their suppliers are; ask them if/how they’re trying to reduce their environmental footprint. If they’re interested in your future business, they will improve their environmental efforts to prove they’ve listened to you.

We all know that the world around us is changing so we have to change as well.

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Within a travel and tourism industry that accounts for one in ten jobs globally and touches many lives, there are lots of opportunities to make a difference, and already a lot of progress being is made. Our online sustainability platform, the IHG Green Engage system, enables our hotels to operate more sustainably through solutions they can implement in a property to report and manage their carbon, energy, water and waste. Between 2013 and 2017, we reduced our carbon footprint per occupied room by 15 percent, achieving our five-year target. As part of our 20182020 targets, we are committed to further reducing the carbon per occupied room by 6-7 percent, and in 2018 we achieved a 2.2 percent reduction. To help us achieve this, we set our hotels individual carbon reduction targets and support them with best practice guidance and practical solutions to help ensure we succeed together. Through our Greener Stay programme, we reward our loyalty members who defer housekeeping services. Hotels can operate more efficiently by reducing energy and water use, as well as reducing the use of chemicals in the housekeeping process. We removed all plastic straws from our hotels in Australasia by June 2018, with a further pledge to remove them from our global hotel estate by the end of 2019. We are exploring how we can further reduce the consumption of other single-use plastics, including toiletries, coffee cups and water bottles.

Reducing food waste is also an increasing area of focus for us. Many of our hotels work with food rescue organisations today, and we are looking to expand those partnerships and explore technology solutions that help measure and reduce food waste.

Megan Williams & Lynn Robinson TOURISM INDUSTRY AOTEAROA

A great first step towards environmental sustainability for hotels is to undertake a waste audit, which will uncover what your hotel’s ‘main culprits’ are. From there, hotels should aim to either reduce or re-use before considering recycling. Partnering with eco-conscious brands and providers can ensure that you’re being environmentally conscious right from the beginning. Hiring companies that use biodegradable, non-plastic packaging for toiletries, food packaging and cleaning means you’re not contributing to the huge amount of plastic in landfill.

Hotels are also perfectly positioned to implement highly effective food waste composting programs in their food and beverage service, which can divert upwards of 40-50 percent of waste from landfills and be put back into the vegetable garden. And finally, hotels can be part of an industry-led initiative towards sustainability by signing up to the Tourism Sustainability Commitment.

REFURBING MORE OFTEN

Eventually every property needs an upgrade. But with over 900 rooms opening across the country over the last 12 months, more than 2,000 currently under construction, and about another 2,700 proposed or mooted, owners must consider speeding up the renovation cycle to compete with the new supply of hotels.

Traditionally, hotel operators and investors work on seven-year cycles for room refurbishments, 15-year cycles for hotel bathrooms and five-year cycles for food, beverage and public areas.

However, with the new wave of competition coming from all the new hotels, properties are being pushed to refurb more often. Hoteliers have noticed a need to consistently invest in relevant refurbishments, refreshing every three years to keep products up-to-date with guests’ needs. This is most pertinent with technology, as guests are looking for hotels to satisfy the same personalised and connectivity needs they get at home. Visitors are often bringing up to three devices which all sync up together and they expect the hotel room to integrate the same way. It’s not just a trend; it’s critical to remain competitive. If all the new hotels are fitted-out with the latest technology, then the longstanding established properties need to be as well.

While technological advancements are driving the need to refurbish more often already, as technology further evolves and guest preferences change, the renovation cycle may likely get even shorter. Another growing priority for modern hoteliers is making certain communal areas are as ahead of the game as the rest of the property. Lobbies have become central meeting points, and food and beverage outlets have become the place to showcase local products and innovation.

This doesn’t necessarily mean going all in with a fancy new lobby, but means taking another look at facilities like fitness centres which are often left ignored. With food and beverage flourishing in hotels right now, many properties are striving to have the best, trendiest and most welcoming offerings. Because of this the food and beverage refurbishment cycle has also got even shorter, despite already being the part of the hotel which generally has the shortest cycle.

The final influencing factor in the country’s shrinking refurbishment cycle is new ownership. With a string of major hotel sales in New Zealand and Australia over the last decade, a lot of new owners and players have made their way into the market. To support the new identity and brand, often a big renovation and relaunch is needed to support it. We’ve seen that recently here in New Zealand with the sale of the Museum Hotel in Wellington and its refurbishment into the QT Wellington and is currently happening with the CQ Hotels in Wellington which has been purchased by Naumi Hotels with plans to renovate and reopen in the last quarter of 2019. l

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PRIMO DINING SE T TABLE: Length & width 900mm, height 753mm CHAIR: Length 485mm, height 795mm, depth 515mm

The Primo is a simplistic dining suite with a fresh Scandinavian look. A hardwood lightcoloured frame and cleanable PU makes this suite durable and perfect for small areas.

The Primo is available as a 3 piece or 5 piece set depending on your space.

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Width 168mm, depth 90mm, height 92mm

There’s no better to way to add some extra sleeping space than with a quality sofa bed. The Helena sofa bed offers a simple design with subtle features such as an contoured armrest. Plush fabric and supportive cushioning offers excellent comfort. The Helena features a easy pull out sofa bed mechanism with slat base, offering a premium in support and comfort for sleeping.

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LAKE

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For Big Save Furniture Commercial, call Barry Beaumont on 029 200 5300 barryb@bigsave.co.nz

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LUXURY SHOWROOM LAUNCHED Frobisher Auckland has opened its first North Island showroom in Parnell. The showroom features exclusive products from Rolf Benz, a household name in the international luxury furniture market.

“The showroom is an immersive place where people have the opportunity to pause and explore

how Rolf Benz challenges traditional living arrangements and notions of space whilst providing both comfort and luxury. Rolf Benz is where European design, innovation, fashion and art meet,” said Beks Sorrell, showroom manager at Frobisher Auckland.

“Each piece is created to complement your space and lifestyle. Our clients aren’t just interested in good looks; they want to explore bespoke design and construction and how Rolf Benz invests in sustainable production principles. They’re interested in the process of how we’ll personally customise exclusive pieces of furniture to create spaces that people long to be in.”

The Parnell showroom is an expertly curated space, featuring work from emerging artist Polly Gilroy showing how Rolf Benz furniture can be used with fine art to create unique living areas.

The showroom also features select pieces from celebrity designer Kelly Hoppen, who has worked with clients such as David and Victoria Beckham.

“The chance to share insights with

Auckland-based interior designers and architects about the latest international trends and how they can be incorporated into their upcoming projects is exciting,” said Markus Acker, sales manager, Rolf Benz.

“New Zealand tastes merge well with Rolf Benz design principles and aesthetics.”

INSPIRING DESIGN IDEAS At the end of 2018, four companies combined to create Evoque Hotel Inspirations. Forte, Astro Hospitality, Furtex and Soren Liv all teamed up to showcase their work in a showroom set up like a real hotel room. “We are seeing this space being used by a variety of clients. It is an interactive space that designers and hoteliers come to for inspiration,” said Reuben Beatson, business development director, Astro Hospitality.

“The space is constantly changing, and we are bringing new products into the showroom to showcase to hoteliers what can be done and it’s such a great tool to show them the product in the situation, rather than them having to imagine product-based on catalogues.” l

PRIORITISING SLEEP Glenn Wearmouth grew up alongside the furniture and bedding industry, working in various sectors like wholesale account management of medical care facilities and most recently hospitality. In 2012 Wearmouth joined Sleep Systems, a family-owned and run business since 1970. Originally Sleep Systems was located near some of the country’s biggest furniture manufacturers, but as imports rose a lot of those companies closed their doors. Sleep Systems, however, has continued to evolve and quickly grew to supply and deliver to Australia, New Zealand, the Pacific Islands and the USA. While Sleep Systems has proliferated, bedding and furniture technology has also developed, with New Zealand just catching up now to advancements in some other countries. “While New Zealand is about two to three years behind Europe on adopting adjustable beds, these are becoming more affordable for commercial settings,” said Wearmouth.

Wearmouth mentioned heating and cooling pads as a particularly exciting new and unique innovation which provides heating and cooling without the dangers that come with electric blankets. “With the ability to cool, regulate and heat, it’s essentially a mini climate control unit inside the bed. This gives the end user the ability to customise the temperature to suit their needs.” An innovative piece of bed technology, Sleep Systems is developing is easy-tuck bases which saves fingers when changing sheets. They are also working on interior panelling systems and

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Frobisher Auckland is located in the former Icon showroom at 7-9 Earle Street, and is open weekdays from 8.30am to 5pm.

To learn more, please contact Frobisher Auckland Showroom Manager Beks Sorrell on 09 281 3191, email auckland@frobisher.co.nz, or visit www.frobisherauckland.co.nz. l

GLENN WEARMOUTH

cooling options for hot sleepers.

“Above all, make quality of sleep the number one priority. Looks are important, but at the end of the day quality of sleep is what most clients remember long after they have forgotten the fancy curtains or free soap packs.” Wearmouth’s advice is to invest in comfortable, durable beds and think about padded upholstered headboards as part of the design package.

Sleep Systems provides comfort and design solutions for all sectors within the hospitality industry, from hotels, resorts, motels, bed and breakfasts and hostels to marae and boarding schools. They offer direct-from-manufacturer prices, and the ability to customise to your needs and be flexible with timeframes, working alongside clients to make their vision a reality.

Some properties currently using Sleep Systems’ bedding include Wellington Kiwi Holiday Park, Te Tiriti Resort Waitangi and the Edgewater Palms Apartments. To get in touch with Sleep Systems visit www.sleepsystemscommercial.co.nz or email info@sleepsystems.co.nz. l

Shades of Grain Resene Natural

Adelphi Dining Table from Freedom Furniture

Colours available from Resene ColorShops ood is one of the world’s oldest and most enduring materials.

Humans have played with it and used it to craft items as far back as history goes. From a design perspective, both ancient Greek and Roman homes were filled with elaborate wooden furniture, often with ivory, silver or bronze ornaments built-in.

While not the highpoint of design history, wood panelling dominated the Dark Ages, but not in a particularly tasteful way, with minimal furniture and stone flooring accompanying it.

During the Renaissance era, particularly in the 15th and 16th Vcool Armchair from nood

Resene Heartwood

York Side Table Teak from Simon James Design

Resene Oregon

www.resene.co.nz 0800 737 363

centuries, a renewed focus on art and beauty brought wood back to the forefront. Exquisite craftsmanship with inlaid woodwork and furniture made from the highest quality woods featured in all the best manors from the time.

Jumping forward to modern times we can see that light wood tones have dominated interiors in recent years. However, while the Scandinavian style with grey, pale and other bleached woods has been hugely popular over the last few decades, it’s starting to give way to a darker style.

The tide is starting to turn toward darker wood tones, with more designers taking the opportunity to feature darker woods like walnut and ebony.

The dark tones give off a sense of luxury unparalleled by even the most beautifully designed light woods.

Most importantly though, when choosing wooden décor and furniture, you first need to make sure it matches the space. If the rooms are small-sized then lighter woods like maple, pine and birch are best fitted as they make the room appear larger.

On the other hand, dark woods are great at commanding attention and adding drama to interiors.

The Merano Armchair by TON, available at Statement iD – as seen at Four Points by Sheraton Auckland – is a good example of dark wood being used in a modern hotel environment. In a wood stain like Resene Timberland, the simple twisting dark redwood gives the chair a timeless look that would fit in many different settings.

The York Side Table Teak from Simon James Design features wood tones similar to Resene Oregon.

It has a simple and stylish look, embodying the Scandinavian minimalist aesthetic. Perfect for

either hallways or living rooms, the light wood and stainless-steel combination gives it a modern industrial touch.

One of the best things about wood is its versatility. It’s perfect indoors as well as outdoors. At Freedom Furniture, the Adelphi Dining Table made from oak wood in a similar stain to Resene Natural has a nostalgic feel and could fit just as easily in a garden as in a dining room.

Statement iD’s 002 Armchair by TON which was also used in the Four Points by Sheraton Auckland project is an example of using dark wood alongside lighter colours.

With pale pink arms and legs in a stain hue reminiscent of Resene Whitewash, the chair pops with its dark almost-black bentwood construction. It’s not surprising that the chair was a German Design Award nominee.

The Chief leather chair from Design Denmark is an example of light wood also being used to highlight other colours and textures. The leather seating in a colour like Resene Charcoal catches the eye, helping form an expertly crafted piece that is not just furniture but also a work of art.

The Modena 2100 Modular Bookcase from Danske Mobler is an example of ebony wood being paired with elegant design.

The dark wood shelves, which are similar stain to Resene Pitch Black, are perfect for holding books, ornaments, or electrical appliances.

Finally, the Vcool Armchair from nood is a graceful piece of furniture built around a sophisticated wooden frame.

Featuring tan wood tones like Resene Heartwood, this comfortable armchair has a rustic appeal and can morph any urban environment into a warm and cosy lodge. l

Resene Charcoal

Chief leather chair from Design Denmark

Resene Timberland

Merano Airchair by TON from Statement iD

Resene Pitch Black Modena 2100 Modular Bookcase from Danske Mobler

Resene Whitewash

002 Armchair by TON from Statement iD

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LUXURIOUS FEEL

Want your product featured? Contact sarah@reviewmags.com

These custom-made carpet tiles with cushion backing were designed specifically for the Four Points by Sheraton project to create a luxurious feel underfoot. Whilst looking like broadloom carpet – the advantage to carpet tiles is being able of uplift one tile and replace it should the need arise. This eliminates having to replace entire rooms and can be replaced in minutes.

Email sheree@nicheflooring.co.nz to discuss your requirements.

BRING WALLS TO LIFE

PURE AND CLEAN

Muros offers quality European and authentic handmade wall panels, proven worldwide for over 25 years.

Real walls with aged character provide the original relief for the lightweight yet durable wall panels for both internal and external use. To the eye and touch, Muros wall panels project style and character representative of real concrete, brick, wood, and stone.

The range also includes 3D Magnolia and Wooden Beams. With speed of installation and versatility through unlimited creative finishes, Muros can both inspire your customer experience as well as contribute positively to your brand and ROI. For more information for your next refurbishment project, visit www.muros.co.nz or email design@muros.co.nz

Waiheke Water is drawn from an ancient aquifer deep below Waiheke Island, where it is naturally filtered under high pressure through rock and sand, making it pure and cleantasting. It is filtered using only UV light, with no chemicals or gases that could leave a flavour. Scientifically dated at 165-204 years old, Waiheke Water comes out of the ground naturally alkaline and is bottled at source on bespoke glass bottles. For more information visit www.waihekewater.com.

SUPERB UNIFORMS When your hotel’s uniform has to be just right, talk to Elizabeth Michael Uniforms. They’ve been the trusted uniform supplier to many of New Zealand’s top hotels for over three decades. They design, manufacture and supply uniforms to any specification you need.

Known for superb quality, attentive service and great value, Elizabeth Michael will deliver the perfect uniform solution for your hotel. For more information call Elizabeth Michael Uniforms on 09 358 1680 and speak to Martin or visit www.elizabethmichael.co.nz

NATURALLY SMOOTH SWIM contains vodka that’s been distilled five times for smoothness, a subtle, refreshing hint of lemon and lime and a dash of caffeine. That’s it. With no sugar, no artificial sweeteners and no preservatives - along with 100 percent natural flavours.

Since December, SWIM has already made its way into leading clubs such as Impala and Roxy, multiple summer festivals and over 30 liquor stores. With a formidable marketing campaign about to launch, let your guests see what the fuss is all about.

Email ben@drinkswim.com to get the ball rolling.

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ADJUSTABLE BEDS

Adjustable Beds are the best way to give your guests the ultimate in comfort and luxury. With options such as Zero Gravity, anti-snore, saveable pre-set positions and up to 200kg weight rating per side, paired with Sleep Systems memory foam mattresses for unparalleled support, functionality and customer satisfaction. Features include battery backup, a wireless handpiece, massage function, auto-flat, and a full-size range including NZ King. For more information visit www.sleepsystemscommercial.co.nz.

COOK TO PERFECTION

LONG-TERM LEAK-FREE

The Rotisol Millenium range of attractive ergonomically designed rotisseries is an ideal show-piece in any commercial kitchen. The naked flame from Rotisols’ patented burners licks the cast iron hearth creating spectacular visuals while being safe and simple to operate, easy to clean and energy efficient.

Spits are driven by individual motors rotating to allow meat or poultry to constantly baste itself, sealing in natural juices and cooking to perfection. For more information email sales@wildfire.co.nz.

FEELING OF FREEDOM

STYLISH SYMMETRY

Ecostick is the only paper-based material able to hold liquid long-term without leaking. The material is biodegradable in any landfill and is used to store quality cosmetic products without anything seeping through. The packaging is being launched as part of Forest & Bird’s range of toiletries and aims to address New Zealand’s unreliable recycling infrastructure. The environmental impact of switching from bottles and tubes to ecosticks would be astronomical for any accommodation property. For more information visit www.onelessbottle.co.nz.

Muros has launched a striking symmetrical range of European 3D panels, offering an eye-catching alternative to their trusted range of natural handmade wall panels. Magnolia Panels by Muros are a new modular system to create modern dynamic spaces with ease. Dress your walls in one of four geometric designs, also available in pure white. Use 3D panels to achieve contemporary appeal for a minimal investment, transforming rooms and spaces from hospitality to foyers and reception desks. Constructed of durable SMC (Sheet Moulding Compound), Magnolia is an extremely light and thermal/water resistant material, suitable for painting and indoor or outdoor use. Precision designed for a perfect finish with the simplicity of installation (level, glue, fit) makes the square panels an ideal enhancement to your property.

For more information for your next refurbishment project, visit www.muros.co.nz or email design@muros.co.nz

Winner of the 2018 German Design Award, the Rolf Benz ALMA sofa emanates a feeling of freedom, providing enormous potential to become a new favourite place. Where form and function go hand in hand, there are no limits when designing your own personal refuge: the modular Rolf Benz ALMA sofa range includes two seat heights, 3-foot designs and is available in a choice of either leather or fabric. For more information about the Rolf Benz ALMA sofa visit www.frobisher.co.nz.

SLEEP IN COMFORT AND STYLE

The biggest seller at Big Save Commercial is the New Zealand Grande Deluxe bed. With a continuous coil spring system, edgeto-sleep surface and environmentally friendly foam, the Grande Deluxe Queen mattress and base costs only $767 plus GST, with the king size mattress and base at only $873 plus GST. To talk to Barry about Big Save Commercial, call him on 029 200 5300. To learn more visit www.bigsave.co.nz.

LIGHTING WONDERLAND

Tantalus Estate was founded in 2013 on twenty acres of established vineyard on Waiheke Island. Since that date, the venue was closed to the public while they undertook an extensive renovation of the winery building.

James Russ Lighting and Cheshire Architects’ Emily Priest collaborated to create a wonderland of lighting using organic materials from the vineyard.

Two shipments of dried grapevines arrived in trucks to James Russ, which were hand soaked in an acrylic sealant, hung to dry and configured into 28 forms. Warmth and intimacy were produced with LEDs placed at the vines’ tips. A mix of organic materials, brass elements and hand-blown glass spheres resulted in a whimsical, detailed finish. James Russ was also tasked with creating the winery’s beer taps and towers– hand carved with an angle grinder. Tantalus has since opened its fantastic Estate, located at 70-72 Onetangi Rd, Waiheke Island, Auckland. To contact James Lighting visit www.jamesruss.nz or phone 09 489 2539

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In March 2017, Marriott International announced it would debut the Four Points brand in New Zealand with the opening of Four Points

by Sheraton Auckland. Now that all it’s all wrapped up and the hotel is open and running at full speed, HOTEL took the time to talk the designers, architects and suppliers who worked on the project to get some insights on how the project came together.

AUCKLAND’S NEWEST LANDMARK

Across 20 levels, the 255-room Four Points by Sheraton Auckland is a new shining light in Auckland’s city skyline. Located in the heart of the Auckland CBD, the 4-star hotel is decidedly Kiwi in all aspects of its design. Wherever possible, local designers, suppliers and materials were used to put the project together. The end result is a hotel which reflects its location.

Blue tinted windows mirror the colours of the Auckland waterfront and blue sky, and the interiors pay respects to New Zealand culture with touches like crockery made from the distinctly New Zealand brand Temuka Pottery and artwork from local artist Shane ‘Spud’ Dudley filling the walls.

The hotel was built in an existing office building which led a lot of the design planning, but it also presented an opportunity and a challenge to be creative. Working alongside owners Russell Property Group, Dalman Architects were up to challenge, creating a room floor plan and filling-in the upper-level balconies in the existing office building.

Inside the building, Statement ID was involved from the get-go, putting a scheme together for the rooms, putting budgets together, developing mock rooms and more. They then worked with Studio Design + Architecture to design the restaurant, bar, reception and conference space.

“Studio Design + Architecture were the designers for the public space, we worked with them to manufacture and procure all the items required for the public space – we continued the theme of using New Zealand manufacturers and artists,” said Tracy Cook-Kelland, director and owner, Statement iD. Together they worked to ensure the interiors had a truly New Zealand aesthetic.

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“Our approach was to take on the existing concept that Dalman Architects had designed for the guest rooms and create a hotel lobby that referenced these to make the project as cohesive as possible,” said Niki Harrison, owner and principal, Studio Design + Architecture.

“The concept was based around the idea that guests should know that they are in New Zealand when they arrive at this hotel, so the design has a distinctly New Zealand feel.”

The rooms are all fitted out with the brand’s signature multi-layered Four Comfort bed. Even the beds embody the brand’s kiwi theme, as they’re created by the New Zealand-owned and operated brand Sleepyhead.

The hotel is based around a natural and neutral palette with a few coloured elements which give the design personality. For instance, the multi-coloured carpet in the lobby looks like the sea and clouds, and the shaped sofas provide softness in an otherwise angular space.

As always with a project this big, there were some challenges in the design process, particularly when adapting the office space into a hotel. For instance, the ceiling height in the restaurant was extremely low and originally there wasn’t an outdoor area, but the problems were overcome with design detailing.

Aside from Dalman Architects, Statement iD and Studio Design + Architecture, many other teams were involved with the project’s development. Niche Flooring was involved in installing and choosing the property’s flooring, sourcing the products from INZIDE Commercial for the top floors.

“The Four Points by Sheraton Auckland needed their penthouse flooring to exude luxury, sophistication and style – Interface’s new luxury collection was chosen. Interface is well known for its innovation, design leadership and environmental stewardship within modular flooring, specifically carpet tile and luxury vinyl

tile,” said Steve Aschebrock, managing director, INZIDE Commercial.

Bespoke light pieces were created by local lighting specialist and artist James Russ, Elizabeth Michael Uniforms produced uniforms, Heritage Carpets sourced the carpets in the guest rooms, Wildfire Kitchens worked to fit-out the kitchen area, and Muros wall panels exude luxury throughout.

A TALE OF TWO Paul Gallop, the hotel’s general manager, was attached to the project early on through the hotel’s owners, the Russell Property Group. Gallop is a New Zealander who has worked in Auckland most of his life and was involved with the pre-opening and operational management of the SKYCITY Grand Hotel where he worked alongside fellow New Zealand hotel veteran Richard Dodds.

Gallop, however, left to work in Australia in 2007 and didn’t come back until 2011.

He was reunited with Dodds, working at the Rendezvous Grand Hotel Auckland which was finishing up its multi-milliondollar refurbishments. Gallop stayed at the Rendezvous when it changed over to become the Grand Millennium Auckland but was excited at the challenge of being involved with another big hotel in the city and joined Marriott International to work at Four Points

by Sheraton Auckland.

He needed to build a team though, and soon after joining Four Points he got in contact with Richard Dodds and asked him to join as his director of sales and marketing.

You need more than two people to run a hotel, and so Gallop and Dodds went about hiring a full team. Their approach was to speed interview, akin to the way airlines hire.

Interviewees came in for short five-minute interviews where the management team quickly decided which prospective employees would be compatible based on five quick questions. The interviewees who they liked were asked to come back to talk more with the management team, and the hiring process went from there, now with about 95 full-time staff working at the site.

While the Auckland hotel is Marriott International’s first New Zealand hotel, the Four Points brand is rapidly growing, with four properties already open in Australia.

“The Four Points brand is best known for uncomplicated comfort, exceptional service and the extra amenities that make a stay at the hotel an enjoyable, relaxing home away from home experience,” said Paul Gallop.

Director of sales and marketing Richard Dodds described Four Points as Marriott’s “select brand”, and said the hotel is perfect for “corporate road warriors”, as the hotel’s principal customers are 30 to 40-year-old corporate business travellers.

“The Four Points brand is best known for uncomplicated comfort, exceptional service and the extra amenities that make a stay at the hotel an enjoyable, relaxing home away from home experience.”

PAUL GALLOP, GENERAL MANAGER

QUEEN’S HEAD Four Points by Sheraton Auckland is a modern hotel, and like any good modern hotel, it has food and beverage offerings that attract not just guests but also locals.

The hotel is home to the refurbished Queen’s Head Bar & Eatery, an establishment that has a history stretching back to the 1800s.

The restaurant is open all day, continuing the Kiwi theme by serving simple New Zealand comfort food with a modern gastropub twist, using locally sourced ingredients wherever possible. It also features an ever-changing craft beer menu as part of the Four Points Signature Best Brews programme.

Furthermore, the rooftop-based Churchills Bar is the final piece of the hotel and its crowning jewel. Set to open in May, the 150m2 bar on the 20th floor offers full panoramic views of the city.

Created by interior designer Paul Izzard, the bar takes the hotel’s sophisticated style and turns it up a notch. l

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EVOKING A FEELING

FF&E procurement specialists Statement iD were involved in the Four Points by Sheraton Auckland project from its outset.

“We put initial budgets together, put a scheme together for the rooms, prepared documentation for the mock room, delivered three different mock rooms for sign off and then worked with the development team on placing the orders for the rest of the fit out,” said Tracy Cook-Kelland,

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director and owner of Statement iD. After all the preparation and planning, Statement iD worked alongside Studio Design + Architecture on the restaurant, bar, reception and conference spaces.

For Statement iD, it was vital that the project captured a distinctive New Zealand feel

which they achieved by using New Zealand manufacturers and artists along with colours that complement the surrounding harbour views.

They worked alongside a wide range of New Zealand partners to develop and procure bespoke joinery, furniture, lighting, artwork and staff uniforms. Statement iD also worked with the hotel’s management team to procure all the hotel operating equipment, including everything from housekeeping trolleys and cleaning equipment to crockery and cutlery in the restaurant.

Partnering with Studio Design + Architecture to design the public space, Statement iD helped to manufacture and procure all the items required, continuing the theme of partnering with New Zealand suppliers. “The reception and public space are warm and inviting with small touches that remind you that you are in New Zealand.

The rooftop bar, when it’s open, will be a real standout, the views are breath-taking.” The building’s views of the Auckland landscape are not just a backdrop, it was also a key inspiration when selecting furniture and finishes in the rooms.

Recently, Statement iD has also worked on other notable projects like the Adina Hotel in Auckland and Breakfree on Cashel in Christchurch, with more on the way. “We are currently working on a few new projects – a Viaduct hotel, a hotel in Samoa and a new hotel in Queenstown.” Statement iD’s mission is to find unique pieces for every client to help them make a statement.

For more information about Statement iD call 09 309 7828, email tracy@statementid.co.nz or info@statementid.co.nz l

DESIGNING THE SKYLINE

Before the Four Points by Sheraton, Dalman Architects had previously worked alongside Russell Property Group on the BreakFree on Cashel hotel in Christchurch.

Afterwards, RPG invited Dalman to participate in a competition to design the Four Points by Sheraton Auckland, which Dalman won.

RICHARD DALMAN

The project was no simple undertaking – they had to convert the office building on the corner of Mayoral Drive and Queen Street into a modern hotel.

“One of the biggest challenges was working a guest room floor plan into an existing office building,” said Richard Dalman, managing director of Dalman Architects. “None of the four exterior walls were parallel and included one that was curved.

While this did provide difficulties, it also opened opportunities to enhance the guest experience with interesting shaped rooms.”

For example, some of the bathrooms have exterior walls with baths offering wide sweeping views of the Auckland skyline.

Another key part of the design Dalman was involved in was to ‘fill-in’ the upper-level balconies to provide more space for guest rooms.

“The new additions complement the existing office building and has created a simpler and slicker look while providing a value for money solution for the developers. Our vision was to bring this building into the 21st century and to create enriching spaces for guests, whether they were visiting Auckland for business or pleasure.

“Converting office buildings to hotels is extremely difficult, but our team is experienced with projects like this and we embrace the challenge. We are proud that we have created a new hotel that is not only functional but also richly rewarding for guests.”

Outside of Four Points by Sheraton Auckland, Dalman Architects has also been busy designing other properties. They were selected to design the new hotel at Auckland International Airport, which is about to begin construction, as well several new

Converting office buildings to hotels is extremely difficult, but our team is experienced with projects like this and we embrace the challenge. hotel projects across the North Island including the refurbishment of The Days Hotel by Wyndham in Hamilton.

To contact Richard Dalman call 03 366 5445, email rd@dalman. co.nz or visit www.dalman.co.nz l

Enriching the way people live, work and play through architecture and interior design.

Proud to be the architects for Four Points by Sheraton Auckland.

Richard Dalman +64 3 366 5445

design@dalman.co.nz dalman.co.nz

Four Points by Sheraton Auckland

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FOUR ON THE FLOOR

Niche Flooring got involved in the Four Points by Sheraton Auckland project after working with Russell Property Group on the Sheraton Aggie Greys in Samoa. At that point, RPG wasn’t sure which hotel would be taking the lease but asked Niche Flooring if they’d like to tender for the project.

“This is the second Sheraton that we’ve been involved with, and by far the biggest. We were in at the outset when the building was still an office block and have been working on it for over two years,” said Sheree Garden, managing director and owner of Niche Flooring.

As there were a lot of people working on the Sheraton site at the time, Garden and the team decided to do most of the installation out of regular working hours.

“Due to the products being used we had to glue out the floor first which meant no one else could walk on it and we didn’t want to hinder anyone else’s work.”

Now that the hotel is all wrapped up and ready for its grand opening, Niche Flooring has moved onto other projects,

SHEREE GARDEN

currently working on another Auckland hotel.

While Niche Flooring started seven years ago, Garden has been in the industry for over 20 years.

“Back then I got the job as I could read plans – I was taught the

Working offshore can create challenges, but so long as everything is organised and you’re ready for the unexpected it’s all achievable.

intricacies of commercial flooring by a well-respected person in the industry. To the best of my knowledge I was the first female in the country doing commercial flooring full time.”

Over the past few years, the company has expanded working on projects in Samoa and Niue which both have been great experiences for Garden. “Working offshore can create challenges, but so long as everything is organised and you’re ready for the unexpected it’s all achievable.”

Niche Flooring offers full turnkey packages from helping with the design process through to just installation if the managers/ owners already have the products.

Being involved from the outset is a huge advantage as it helps Niche Flooring know the building and any foreseeable issues that could cause a problem down the track.

Additionally, Niche Flooring consults what floor preparation may be required as this often plays a big part in the finished product.

They can also work alongside management in the case of a refurbishment to ensure guests experience minimal disruptions.

To talk to Sheree call 021 757 222, email sheree@nicheflooring.co.nz or visit www.nicheflooring.co.nz l

Niche Flooring offers the supply and installation of a wide range of internationally recognised carpets.

Specialising in commercial projects, we take pride in using top of the line products with top quality installation.

No job is too small!

Contact Sheree for a no-obligation consultation, call +64 21 757 222 or email at sheree@nicheflooring.co.nz visit www.nicheflooring.co.nz Proud to be a part of Four Points by Sheraton project

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QT MELBOURNE

WHEN TECHNOLOGY BECOMES ART Auckland-based James Russ Lighting was commissioned to work on a collection of sculptured lights at Four Points by Sheraton Auckland.

JAMES RUSS, founder of James Russ Lighting

Statement ID and Studio Design approached James Russ and showed him sketches of squigglelike shapes in the ceiling. He decided to take these plans literally and built a set of sweeping curved strips filled with thousands of LEDs. “The concept behind it is sensory. It’s the whole idea of a child writing in the sky with a sparkler,” said owner James Russ.

Russ’ history with lights dates back to when he was a kid. “I’ve always messed around with lights.

My father was an electronics engineer, so as a kid I played around with miniature LEDs before anyone else was using them. It’s just been a part of life forever.”

What was once a hobby for Russ quickly developed into a career. “I was making a timber wall

light and playing around with it, experimenting and then Hallensteins decided to take it and put it in their changing rooms. It started me off thinking there might be a career here.” Fast forward a few years, and he’s now managing a team of five. After being commissioned for projects at places like Tantalus Estate, Andiamo Eatery, Matakana Estate and most recently Four Points by Sheraton Auckland, Russ has evolved from a lighting specialist to a maker of bespoke art pieces.

“We’ve moved beyond lighting more into sculpture really, and it’s becoming more of an art brand, we’re getting international commissions. Everything does produce light, but it’s all based on this elegant form.” The first sculpture they did was a large chandelier at New Zealand Fashion Week, and a striking moment happened there that let Russ know he was in the business for real.

“When I walked in that night the Prime Minister was standing directly below it and I realised I was playing with the big boys now.

If something fell, I was going to be seriously famous. I realised we were doing pretty serious work.”

Russ’ approach is to build strong, robust bespoke pieces that will last forever. “We over-engineer.

Everything is built three times stronger than it needs to be so we don’t have any failures.”

Another important principle of James Russ Lighting is the design process. Everything is made for the fun of it, and the team always has a million prototypes and ideas. He and his team constantly play around with a wide range of materials creating out-of-the-box pieces. “So many designers get restricted into what they know like thermoform plastics, but we play with carbon-fibre, aluminium and a whole range of traditional and modern materials. We’re getting really into cast-glass now.”

No material is too outside the box for James Russ to work with; recently he made a unique series of handcrafted light pendants out of mud. At the same time, Russ is always working with the latest lighting technology like heatless LEDs and working with high-tech materials like Kevlar. To talk to James Russ or learn more about his creations contact www.jamesruss.nz or call 09 489 2539. l

“Master of materialty” “Master of materialty”

Every object JamesJames Russ Russ creates is unique andand Every object creates is unique hand crafted in hisin Auckland based studio hand crafted his Auckland based studio His signature Atomic sphere is a sculptural art piece His signature Atomic sphere is a sculptural art piece brought to lifetobylife LED technology brought

by LED technology Resdential and Commercial Resdential and Commercial commissions available commissions available Proud to be a part of the Four Points by Sheraton project

Proud to be a part of the Four Points by Sheraton project

Let me add value to your next project

Let me add value to your next project

www. ja m e sr u ss. n z

www.ja m e s rus s .nz

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WALL-TO-WALL QUALITY

FIT-FOR-PURPOSE FUNCTIONALITY

The Citizen, Muros White Loft Brick

Textured wall panels from Muros were selected at the external entrance to the Four Points by Sheraton Auckland and its Queen’s Head Bar & Eatery. The Muros Roughcast Concrete design was specified by Studio Design + Architecture to bring the modern gastropub design to life efficiently and economically. Capturing an industrial design, the panels are contemporary for the new upmarket hotel yet still inviting to guests.

Muros extended from the restaurant, bar front, bulkhead and stairwell to the external column façade at the entrance. The panel relief comprises timber form lines, patches, air-pockets and stony aggregate seams, all typical of poured concrete. The large hand-crafted panels replicate the look and feel of natural materials with a three-dimensional finish. The lightweight, thin and durable panels were cut and installed by Muros and then custom painted. Independently verified to resist water, fire, UV and erosion made Muros ideal for high-use areas. Fitted at the Radisson and Rydges Hotel, Muros were also involved in the boutique Citizen Apartments in Newton, requiring over 200 White Loft Brick panels to the balconies, beams and soffits across three storeys (shown above). Operating in the New Zealand and the Australia-Pacific market for over a decade; Muros can satisfy any hotel, hospitality or apartment space. From foyers, entrances and receptions to conference rooms and individual rooms. For more information visit www.muros.co.nz. l

“Before I joined Wildfire I was an executive chef and had experienced their great customer service” said Darren Johnson, project manager.

Johnson has since swapped his chef whites for a Wildfire shirt to work on exciting hospitality projects such as Four Points by Sheraton. Every project presents a different set of challenges. With a comparatively small kitchen space for the volume of food required, Wildfire concentrated on functionality in the design of the Four Points kitchen.

“We saved space where we could.

By opting for a mobile buffet unit that can be easily moved to allow a passover for a-la-carte, or serve as a buffet for breakfasts and functions, we saved considerable space and broadened the food offering

potential. Similarly, mounting the Hobart Planetary Mixer on a mobile trolley allows it to be rolled in and out as required.”

Hotels are challenging for any chef as they need to produce menus for several areas including the main restaurant, breakfast buffet and room service. Kitchen equipment must be efficient, robust and fit-for-purpose. The standout visual showpiece at Four Points Sheraton is a bespoke black Rotisol Rotisserie, making this a functional and modern open kitchen to be proud of. “We always enjoy working alongside professionals, such as the team at Dominion Constructors and their equally high standards as Wildfire.”

For more information email sales@wildfire.co.nzl

Proud designers and suppliers to Four Points by Sheraton

Four Points by Sheraton Muros Grey Roughcast Concrete

To the eye and touch, handmade Muros Wall Panels project authentic style and character.

Successfully proven for over 25 years, Muros is lightweight, yet durable with speed of installation. Muros offers ‘imperfect’ relief from established real life walls. Unlimited uses and creative finishes offer versatility and distinction

European Wall Panels CONCRETE | BRICK | WOOD | STONE | 3D 64 9 523 3433 | design@muros.co.nz | www.muros.co.nz

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Wildfire is New Zealand’s leading commercial kitchen design company. With comprehensive experience in all areas of kitchen design, operation and fit-outs, our reputation is built on dynamic design, attention to detail and excellent project management.

For more information or to discuss innovative design, sourcing and supply of premium kitchen equipment, contact us at: Wildfire Commercial Kitchens & Bars, Tel +64 9 815 1271 Email sales@wildfire.co.nz www.wildfire.co.nz

ENHANCING YOUR BRAND When looking for the best uniform company to design and roll out the uniforms for the Four Points by Sheraton Hotel Auckland, design and procurement specialists Statement iD chose Elizabeth Michael Uniforms.

“We looked at a lot of different suppliers and designers for uniforms for this project as the client wanted us to come up with a great theme and story that spoke New Zealand, the area, the culture and the thing we loved about Elizabeth Michael was they could help us with both design and manufacture,” said Tracey CookKelland, director, Statement iD. “They went the extra distance and helped us come up with a great embroidered monogram out of the Mãori design we put together for the pocket square fabric. The pricing was great, and nothing was too difficult, particularly considering we were under very difficult time constraints.”

Elizabeth Michael developed the uniforms for the hotel’s launch with Statement iD, and have loved working with the team at Four Points by Sheraton Auckland ever since.

Elizabeth Michael has been a leading uniform supplier to many of New Zealand’s top hotels for over three decades and is well known for its innovation, beautiful design, attentive service, quality and great value.

It is important that a hotel uniform reflects the brand identity that has been carefully developed by hotel managers and reinforces the

brand personality and style that high-quality hotel customers expect. Elizabeth Michael prides itself on its ability to design and make whatever is needed rather than only providing off the rack garments.

This also means that they can manage short or long runs as they often make their uniforms in New Zealand. They supply hotels with some of the biggest clothing brands from around the world but also develop bespoke design solutions that make a hotel unique and convey the right message to customers.

Hotels use Elizabeth Michael’s uniforms because as a local, family-owned and operated business they make a point of getting to know their customers personally and this can make a big difference to the high levels of service customers come to expect.

The Elizabeth Michael showroom in Auckland’s CBD is extensively stocked and is an inspirational place for customers to discuss new designs but the Elizabeth Michael team is always happy to meet customers at their own premises.

Talk to Martin or Catherine about how they can help you create an outstanding brand identity for your hotel by dressing your team

in superb uniforms that look great but are also very practical. To learn more about Elizabeth Michael Uniforms call 09 358 1680 or visit www.elizabethmichael.co.nz l

Uniforms that enhance your brand When the branding of your hotel is critical, having the right uniforms really matters. Elizabeth Michael has been the trusted supplier of New Zealand’s top hotels with uniforms for over three decades.

We can design, manufacture and supply uniforms to meet your exacting standards.

Call us or visit our showroom at 4 Bond Street, Grey Lynn

09 358 1680 - www.elizabethmichael.co.nz

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UNIQUE CARPET DESIGNS

Statement iD was looking for original and unique carpet designs on the Four Points by Sheraton Auckland project. Several of the products at Heritage Carpets caught the designer’s eyes, so Statement iD got in touch and from there on Heritage Carpets was involved with the project.

UMESH DAYAL

modulyss Patchwork 965 carpet tiles with dBack – Heritage Carpet’s acoustic backing – were used in the rooms, as the hotel was concerned about outside noise and the transfer of sound between floors.

In the corridors, Pixel 965 carpet tiles were used in the corridors to

complement the look of the rooms.

“Our usual approach is to find something original. Once we introduced this particular design from the modulyss Vintage Collection, which is really unique for carpet tiles, it was love-atfirst-sight for the designer,” said Umesh Dayal, managing director at Heritage Carpets.

Heritage Carpets is a 12-year-old family-owned business, specialising in commercial flooring products from Europe like modulyss, as used in the Four Points project.

Previously Heritage Carpet’s products have been used in notable buildings like Novotel Christchurch Airport, Mercure Queenstown, Soho Hotel Christchurch, The Beehive Restaurant and many others. The team specialises in

providing solutions for soft floor coverings, approaching each project with an individual needs basis. “We provide exceptional flooring solutions, including design consultancy, custom carpet design and supply, custom rugs, as well as wholesale rugs and residential carpets for project or wholesale.”

Heritage Carpets source quality products from socially conscious

manufacturers, making sure all projects receive quality and proper value. “We’re told that the service makes the difference, but we know that the value of partnering with genuine and ethical suppliers will benefit our clients and theirs, longterm,” said Dayal. To learn more about Heritage Carpets visit www.heritagecarpets.co.nz or phone 09 362 0425. l

BRILLIANT DESIGNS FOR DAZZLING SPACES

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NAIL THE DINING EXPERIENCE The rapid rise of ‘experiential dining’ is reshaping the foodservice scene. Satiating the changing appetite of today’s consumers requires a holistic and creative approach that goes beyond satisfying taste buds.

Interior design decoration Kitchen equipment Linen and professional textiles Tableware supplies What’s a foodservice and hospitality event without competitions?

Equip&Dine Asia also includes events such as:

28 -30 AUGUST 2019 Organised by Reed Exhibitions Singapore and in collaboration with the renowned EquipHotel Paris, Equip&Dine Asia is set to gear foodservice and hospitality professionals up with creative ideas and the latest solutions for them to meet the demands of today’s consumers.

The carefully curated thematic layout, a unique feature of the event, will bring to the show floor realistic restaurant settings, treating visitors to an immersive, multi-sensory experience. Besides an array of premium,

• • • •

superior quality food ingredients showcased by award-winning brands, Equip&Dine Asia will also feature a uniquely-designed culinary competition area to reflect real-world scenarios, with designated kitchen (back of house) and dining (front of house) areas.

EXHIBIT PROFILES INCLUDE • Decoration, furnishings and fittings • Food and beverage • Hygiene equipment and supplies • Indoor and outdoor furniture

• The Most Gracious Host Challenge Home chefs are tasked to tantalise the tastebuds of a panel of judges with a themed four-course menu for 12 ERIC TEO guests. The heat is on as teams are put under scrutiny, not only on taste but also on presentation, service and hospitality. Jointly organised by Food and Beverage Management Association (FBMA) Singapore and Dine Inn, this first-inSingapore competition is set to thrill not only the judges, including celebrity chef Eric Teo, but also visitors as well.

• Table Dressings Challenge Banquet and catering operations professionals must race against time to deck out their display tables in the most elaborate and visually appealing manner possible. It takes more than just creativity to dress up a table. Contestants will need originality and a keen eye for details to deliver an impeccably set table. l

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

Come together for good with customers and staff this May to host a Pink Ribbon Breakfast at your cafe or restaurant.

It's so easy to get involved.

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

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NESTLÉ TOQUE D’OR OPENS

Entry into the country’s top hospitality competition for emerging culinary superstars has now opened, with the organisers expecting the competition to be fiercer than ever given that workplace trainees and apprentices are now eligible to enter.

Nestlé Toque d’Or turns 29 this year and has had a makeover to meet head on the changing face of New Zealand’s hospitality industry.

New Zealand Chefs Association president Hughie Blues said including industry trainees and

apprentices in the competition alongside students from the country’s leading training institutes was a logical progression for the competition. The move is intended to better reflect the hospitality sector as it continues to evolve.

Nestlé Toque d’Or opens doors to career paths, while also offering competitors the opportunity to connect with and learn from some of the country’s leading chefs and hospitality professionals.

Gold, silver or bronze medals are presented to competitors, plus there’s a chance to win the top title of ‘Supreme Winner’ and a prize pack which includes a culinary trip to Australia.

To be able to enter, competitors must sign up as a team of three comprising two cookery and one restaurant service competitors.

Entrants must be New Zealand residents working in the hospitality industry, aged between 16 and 25 years on 12 August 2019. l

CHEESE JUDGING COMMENCES Cheese experts have converged on the AUT School of Hospitality and Tourism to taste their way through more than 280 entries to find New Zealand’s top cheese. NZSCA chair, Neil Willman commented on one of the exciting changes for the judging this year.

“The growth in Italian-style cheese has seen an increase with 28 different cheeses to be judged. It’s a reflection of the change to a more Mediterranean style of eating. The Italian

cheese category includes the more well-known Italian favourites such as mozzarella, ricotta and mascarpone but interestingly there are other styles which are less familiar in New Zealand.”

NZ Champions of Cheese Gold, Silver and Bronze medal winners are set to be named this month. While the announcement of the 26 Trophy Winners will take place on Tuesday 21 May at a threecourse gala dinner. l

COMMERCIAL BAY’S DINING OPTIONS Food options at Auckland’s new Commercial Bay development have been announced, with 40 new dining outlets set to open including one by Al Brown.

The development will open in September and will host 120 retailers, 40 of which will be food.

Restaurants and bars will include homegrown favourites Burger Burger, Hawker and Roll and Simon and Lee, while there will also be an international influence with New York’s Saxon & Parole,

London cocktail bar Genuine Liquorette and Mexican restaurant Ghost Donkey. Scott Pritchard, CEO of Precinct Properties, said that the development will be open-air and has been designed to replicate the laneways of Melbourne. “Commercial Bay is about offering something that is leveraging the city but is really unique,” Pritchard said. “Success for us looks like a tourist or an Aucklander meandering along and finding themselves in the middle of

CONTAINER KITCHEN WINNER ANNOUNCED

To celebrate its 70th birthday, Burns & Ferrall wanted to do something different, special and unique to the hospitality industry, and something that would keep in line with the company’s purpose – to be the innovative heart of hospitality. Inspired by that thinking, Burns & Ferrall developed the Great Container Kitchen Giveaway.

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Commercial Bay.” IHG’s flagship InterContinental Auckland on One Queen Street is also being

Epiphany Café from Hamilton was revealed as the winner of the fully-furnished shipping container kitchen, valued at over $125,000.

Oliver Pataray, head barista for Epiphany Café, was on hand to accept the prize.

“We’re very excited and very lucky to have won the container,” said Pataray. The Great Container Kitchen will be put inside their central factory in Hamilton, which produces goods for Epiphany Café franchises across the country.

“We’ll use the container for training for franchisees, particularity the baristas. Fingers crossed in the next year or two we’ll be undergoing expansion overseas, so having the container as a base for our training will be very helpful.” Epiphany Café was founded in Hamilton in 2016 and is best known for its hand-made doughnuts and quality coffee.

There are now ten locations in the North Island with five more on the way and planned expansion into the South Island. Burns & Ferrall CEO Tony Broome was pleased with how the competition was received and said that Epiphany

developed by Precinct Properties, complementing the Commercial Bay lifestyle district. l

Oliver Pataray

Café was a worthy winner.

“It’s been a great competition and we’d like to take the opportunity to thank our suppliers and everyone else who made this possible. It’s been an exciting twelve months building up to this, and congratulations again to Epiphany Café,” said Broome. The finalists ranged from small independents like Wanaka Gourmet Kitchen to nationwide restaurant chain Cobb & Co and Foodstuffs North Island.

Courts Fiji rounded out the top five, making the Great Container Giveaway an international competition. l

SUNDOWN PINK GIN, RASPBERRY, ROSE & RHUBARB Jump on board with the hottest trend in gin right now. Sundown Pink Gin is a refreshing pre-mix gin cocktail made with a traditional dry gin, delicious raspberries, rose and rhubarb. A real crowd pleaser over summer. One hundred percent natural, low in sugar and no preservatives. For more info contact Matt Bruce on 021 832 070 or matt@premiumliquor.co.nz

SEEDLIP Seedlip, the world’s first distilled non-alcoholic spirit, has provided a sophisticated alcohol alternative like no other. Blended and bottled in England, Seedlip boasts zero calories, is sugarfree, sweetener-free and artificial flavour-free is now served in over 250 Michelin-starred restaurants and some of the world’s best cocktail bars, creating the perfect solution for what to drink when you’re not drinking.

Find out more at www.cookandnelson.com or contact rebecca@cookandnelson.com

HINT WATERMELON AND SPARKLING WATER New Zealand’s lowest calorie pre-mix vodka cocktail. With 65 calories per serve, it’s the cleanest pre-mix in the market. Triple distilled vodka with a hint of watermelon and sparkling water. No sugar, no sweetener, no preservatives, no carbs, 100 percent natural.

For more info contact Matt Bruce on 021 832 070 or matt@premiumliquor.co.nz.

CIDER LUBELSKI Cider is a light and refreshing alcoholic beverage because its alcohol content is low, meaning it doesn’t cause a feeling of heaviness and is a pleasure to drink. Cider Lubelski Natural Polish Cider is 100 percent natural apple juice because in Poland, cider can be produced only from healthy apples from Polish orchards.

For more information visit qll.co.nz.

SUNDOWN GIN & TONIC & LEMON Your classic gin and tonic infused with 100 percent freshly squeezed Hawkes Bay lemons.

Made in the sunny Bay of Plenty from natural botanicals and a Kiwi twist of kawakawa and horopito. One hundred percent natural, low in sugar and no preservatives.

For more info contact Matt Bruce on 021 832 070 or matt@premiumliquor.co.nz.

JUNO GIN Taranaki’s award-winning Goddess of Gin, Extra Fine Gin is an aromatic juniper-led style with sparking citrus notes and herbaceous peppery finish.

Available in 200ml size bottle.

Available through EuroVintage www.junogin.co.nz

BLACK DUCK SUPERIOR DARK ALE Hawkes Bay Brewing Co have taken their baby Black Duck (330ml) and made a Super Duck in their proprietary large 620ml bottle. Bold flavours of toffee, burnt caramel, coffee and chocolate characterise this fine dark ale. Brewed with five malts in 18th century London style and left for over 40 days in its maturation tank to age and deepen the flavour.

For more information call 0800 696 2837.

PANHEAD RAT ROD HAZY IPA In hot rodding a Rat Rod is a chopped, low slung, rough and rusty special, designed for go more than show. A little like a classic hazy IPA, in other words. There’s a killer American hopping regime inside this unfiltered diamond, throwing the juicy orange and fruit salad characters forward without too much bitterness or malty sophistication. For Wellington orders contact orders@panhead.co.nz, and for nationwide orders contact Lion New Zealand on 0800 835 554.

VODKA SLIDER SMASHED BERRY Smashed berry is refreshingly crisp and bold. A sweet berry mix that will slide straight onto your taste buds. Made in New Zealand with Premium Triple Distilled, Carbon Filtered Vodka, each sip will keep you wanting more. For more info contact Matt Bruce on 021 832 070 or matt@premiumliquor.co.nz.

SUNDOWN GIN, CUCUMBER & SODA Escape the day with refreshing gin, cucumber and soda pre-mix cocktail. Light and crisp, it is made locally with 100 percent natural cucumber – yes, real cucumber. One hundred percent natural, low in sugar and no preservatives. For more info contact Matt Bruce on 021 832 070 or matt@premiumliquor.co.nz.

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PIONEERING PREFERRED BEDS

PETER DEVENY, group manager commercial, AH Beard

Peter Deveny was born in Melbourne and grew up on a dairy farm. His career began in the sporting goods industry working in his family-owned sports stores before eventually moving on to the wholesale side of the industry.

In 2005, he decided he wanted a change of scenery and started a role with Sleepmaker in Melbourne, before jumping over to AH Beard in April 2009.

“AH Beard had a reputation as being a great place to work, familyowned and with terrific values and ethics. It turned out to be a good decision to move,” said Deveny.

Deveny’s current role at AH Beard is group manager

commercial. The diverse role consists of people management, working alongside customers, managing marketing strategy, as well as the all-important product and range development. Working closely with the company for so long, Deveny has had his eyes on lots of innovations and developments.

“AH Beard led the industry with the use of advanced, highperformance comfort materials such as latex. Many of our hotel customers are using our patented Reflex Pocket Coil technology and seeing the rewards from its incredible comfort and performance.” The Pocket Coil is now the preferred technology for global and local hotel chains, with several different variants of the technology covering the spectrum of property types.

“We are also developing a range of products featuring individual user adjustment for different feels and comfort level. Look for this to be something that the hospitality market starts to use in the not too distant future.”

Deveny has witnessed first-hand the industry’s boom and sees it as potential for suppliers and operators to make their mark.

DEFINING PRESTIGE HOTEL AMENITIES

CONNECT WITH NATURE

“It’s clear that we are seeing hotel development on a scale that we haven’t had for many years, across both Australia and New Zealand. As we become an ever more appealing choice for travellers who are looking to have an environmental experience that they can’t get in their own country, we can’t just hang our hat on the natural beauty of our landscapes.”

Every part of the industry should aim to make the guest experience as great as possible, and every guest needs a bed. “Guests are demanding greater comfort and performance wherever they stay, so what was a 5-star bed ten years ago

is now a long way off the pace.”

AH Beard supplies thousands of customers across the accommodation sector. It is the sole supplier of hotel groups like Rydges who have partnered with them for over ten years, as well as Stamford Hotels and Resorts, SKYCITY and Art Series Hotels. Furthermore, they are the preferred supplier to global brands like Hilton, Marriott, IHG, Best Western, Choice Hotels and several others.

To get in contact with Peter Deveny call +61 3 8353 7800, email peterd@ahbeard.com or to learn more about AH Beard visit www.ahbeardcommercial.com l

INTRODUCING ECOSTICK

Health Pak has spent 20 years working to create environmentallyfriendly packaging and processes.

Their latest product, however, is poised to be a real game-changer.

The ecostick is a direct replacement for bottles and tubes which contain the hair and body cosmetic products guests expect from accommodation providers.

It offers the same guest experience but has instead been developed using ground-breaking technology and manufacturing processes allowing it to break down in landfill sites. The new ecostick packaging launches as part of the Forest & Bird range of toiletries and is aimed at addressing and responding to issues around plastic waste and New Zealand’s poor recycling infrastructure.

In New Zealand, there are no commercial facilities to deal with compostable packaging

materials and most accommodation providers don’t have the time or ability to recycle all the plastic bottles going through the property.

The result is that most packaging, regardless of whether it’s marked as recyclable, degradable or compostable, ends up going to landfill. The ecostick is unique in that it’s the first paper-based material that’s able to hold a liquid long-term without leakage. Other paperbased packaging either uses a plastic coating or foil to prevent leaking, whereas ecostick contains an additive which allows the plastic to break down in a landfill within three to ten years as opposed to the hundreds of years it would typically take.

“Guests and hotels have been looking for a product like this, so we’re hopeful that they will come to their senses and say this is the sort of guest amenity packaging they want. If every hotel and motel in the country took this on board, the impact on the environment and the reduction of waste would be astronomical,” said Toby Whyte, managing director, Health Pak. To get in contact visit www. onelessbottle.co.nz, call 09 579 6268 or email jimi@healthpak.co.nz l

ANTIPODES JOINS VANITY GROUP VANITYGROUP.COM

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Vanity Group has announced that it will distribute Antipodes’ first global hotel collection. Antipodes is a scientifically validated organic beauty brand pioneering a new niche in skincare globally. It is certified vegan and vegetarian, and is cruelty, paraben and MIT free, so is perfect for eco-conscious guests.

The collection will feature Vinanza antioxidants from New Zealand grown superfruit like nutrient-rich avocado oil and antibacterial manuka honey, and infused with Kiwi Seed Oil and Grape Seed Extract. The collection will feature a range of final touches including a Juliet Face Cleanser,

Vanilla Pod Face Cream, Vanilla Pod Hand Cream and Kiwi Seed Lip Conditioner. “We are excited to partner with Antipodes to provide an elegant amenity product to hoteliers across the world,” said Paul Tsalikis, CEO and Founder of Vanity Group. “Antipodes embodies the lifestyle movement with carefully chosen extracts to improve the mind, body and spirit.

The Antipodes Hotel Collection will be the perfect complement to any hotel where wellness is at the forefront of their guests’ minds.”

To learn more about the collection visit www.vanitygroup.com or call +61 2 9557 7644. l

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HISTORIC TAUPO HOTEL RETURNS Set among the hills with a thermal stream running through, the Spa Hotel is a historic Taupo icon. The section was known its early days as the headquarters of an armed constabulary when it was occupied in 1869.

The site’s quartermaster Edward Lofley built a lean-to structure over the stream where he sold liquor to troops before he expanded the property adding accommodation and bathing sheds so travellers could enjoy the mineral waters. The Spa Hotel has come a long way in its time. Now, in 2019, it has been reincarnated as the Grandeur Spa Resort after its new owners refurbished the property.

“We have renovated all the rooms, done the thermal spa up, got the thermal pool running, made some provision for kids to play. It’s a work in progress and we will continue to upgrade as we grow,” said the hotel’s new owners.

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The retitled Grandeur Spa Resort is giving the section a new breath of life. Bed manufacturers Slumberzone supplied new beds at the refurbished property, the renovated kitchen works and wardrobes were completed by Kitchen Masters, and Bath & Tiles managed the bathroom refurbishment.

The hotel complex includes several heritage buildings like the church chapel dating back to the mid-1860s and several cottages dating back to the late 1800s.

“The Spa Hotel represents the beginnings of Taupo’s tourist industry, which is the current mainstay of the local economy. It is here that the true significance of the Spa Hotel complex lies, and its cultural association value is assessed as very high,” said a heritage assessment from 2012.

The property’s history is certainly one of its main drawcards, and a lot of people have a nostalgic place in their hearts for the hotel.

“The ambience is just awesome, and when guests come and talk about their memories at the property, it truly is a treasure.”

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In 2004, Oasis Properties—the property’s owner at the time—planned to spend $45 million to create a luxury health resort, featuring 28 overwater bungalows with spiral staircases leading down to the warm stream. However, the developers were caught in the collapse of Hanover Finance, and the property’s makeover was put on hold. l

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