Hotel Magazine | May 2020

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May 2020 • Vol. 6 No. 3

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MAY THE FORCE BE WITH YOU

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othballing some of the current projects in the hotel industry may well be a temporary move but in fact development must go on because around the corner, the country is going to rely on tourism as a saviour.

Being told to maintain our nerve in the face of this current climate is all very well for those with no money at stake, but for those who have high levels of investment it does require courage.

There will be gold at the end of the rainbow, as they say, and this is what the accommodation industry is relying on. It will still be weeks more before the customers come back in dribs and drabs and a lot will have changed for all of us.

But it has given hotel owners and management a time to think. For those who don’t use this time wisely to plan how they can be different from their previous life, the pandemic will have only brought out the same old, same old in the recovery.

While part of the recovery path will require properties to be brought back into full working order including sanitation and staffing, this is a real cost before revenues start flowing again. The big question for the industry is when this might happen, when will the borders reopen, who will be the target clientele and how will the properties

market themselves in this new era.

It seems that the appeal of New Zealand to international visitors is its size and uniqueness which means there could be more appeal from boutique operators. Top quality hotels will always appeal but those corporate hotels caught in the middle may be the losers because they are forgettable. Could those operating at this level have a lot to gain with the probable demise of some of the lower end of the motel market?

The essence is that there is a big future for the accommodation industry at all levels when this episode in our lives ends - and it will.

But hanging tough in there means we seriously need to think of what’s ahead, who do we want our properties to be, who are our future customers, where do we want to focus our efforts and what strategy will we use?

It’s time for pivoting the business if not the industry – from this adversity will come a great deal of innovation and Kiwi No 8 wire resilience.

Caitlan Mitchell, Editor, caitlan@reviewmags.com

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BROWN BOHEMIANS: Honoring the Light and Magic of Our Creative Community by Vanessa Vernon, Morgan Ashley and Wendy Pruitt Creative people of colour are an underrepresented demographic.

This book highlights the unique tastes in fashion, lifestyle and art influenced by the collective narrative of this demographic. The stories are unique.

They collectively contribute to the rebuilding of a community that has been affected by harmful media representation and the systematic and historical lack of recognition. Created to recognise and elevate the underrepresented and the undervalued, Brown Bohemians is a book that feeds the creative spirit and soul within you.

DOWN TO EARTH: Laid-back Interiors for Modern Living by Lauren Liess Liess’ takes us a step beyond the basics of home decorating. Down to Earth by Lauren Liess is a book that follows her well-known book Habitat. With evocative photos and substantive design advice, Down to Earth focuses on creating a lifestyle that inspires creativity and functionality.

Liess shows readers how to incorporate six guiding principles in six unique homes: a new farmhouse, a classic American historical home, a lakeside contemporary house, a modern villa, a turn-of-thecentury American Foursquare, and a cedar and glass house on a bluff.

GRACE: The American Vogue Years

by Grace Coddington International fashion icon and creative director at large of American Vogue, Grace Coddington, showcases seventeen photographers whom she has collaborated with throughout the years in this book. This book is the second and final volume of the collection of Grace Coddington’s best work. Filled with 295 gorgeous illustrations encased in a hardback, this book has been praised for being iconic while celebrating Coddington’s most memorable and mesmerising works.

100% owned 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 EDITOR: Caitlan Mitchell, caitlan@reviewmags.com CONTENT MANAGER: Caroline Boe, caroline@reviewmags.com

EDITORIAL TEAM: Sophie Procter, sophie@reviewmags.com SENIOR DESIGNER: Raymund Sarmiento, raymund@reviewmags.com GRAPHIC DESIGNER: Debby Wei, debby@reviewmags.com

ISSN 2423-1193 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

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123-YEAR-OLD NEW ZEALAND HOTEL WILL NOT REOPEN AFTER LOCKDOWN

After an increased number of holiday homes in the area and financial pressure, Hanmer Springs’ Heritage Hotel will not be reopening after the nationwide lockdown is lifted. Established in 1897, the hotel was originally an 18-room wooden lodge.

It was also converted into a hospital for soldiers returning from World War I. Despite its prominent and iconic location in the centre of the town, GrahamWilkinson, director of Hanmer Management Ltd, said the hotel had seen a slow deterioration of trading conditions in recent years. Forty full time-equivalent jobs will be lost. The company had received the Government’s wage subsidy and 100 per cent of that money had gone to their staff.

“The proliferation of holiday homes operating in the Canterbury and Hurunui regions on booking platforms such as Airbnb have seriously undercut hotel occupancy levels,” explained Wilkinson. He added that a specialist hotel accountant’s report also confirmed the Hanmer operation was not viable for the future.

“It’s simply not profitable in any way, shape or form. It’s pretty tough for everyone, but the reality is when you see it in the cold light of day, the hotel’s always been a bit of a challenge.”

Reopening the hotel after lockdown would have also cost a minimum of $300,000 and that money could not be recouped, he said.

The hotel’s 66 units are all privately owned and leased back to the hotel. Owners of those units jointly owned the land and buildings, which are run as a body corporate. Wilkinson said the owners of the units would meet soon to decide what to do with the property.

Hanmer Springs Business Association chairman Michael Malthus said he was disappointed the hotel, which was one of the bigger employers in town, was not reopening. “We have always seen it as an anchor of the village,” said Malthus. “The Heritage will be a big loss to us in more ways than one, not just as an employer providing a conference and accommodation hub, but the history of the building and the grounds.” l

QUEENSTOWN HOTEL STAYS OPEN DURING LOCKDOWN FOR ONE GUEST

Luce Wilsens celebrating her 85th birthday at the hotel in 2015. PHOTO: TRACEY ROXBURGH

During the nationwide lockdown, a Queenstown hotel has stayed open for one guest. The Belgian hotel guest has been staying at the Kamana Lakehouse (originally Aspen Hotel) for almost 30 years. The guest, 89-year-old Luce Wilsens,

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had a flight back to Switzerland last month but the flight was cancelled the day before due to COVID-19.

Wilsens has been staying for free through lockdown in an otherwise closed hotel. Mario Sandulescu, Kamana Lakehouse general manager, explained that she is very fragile and the team knew moving her would be a big problem. The hotel decided to keep three staff working to look after her during lockdown. “We didn’t keep it open to make money,” Sandulescu said. “We haven’t charged her any money, but after the lockdown we need to – it’s a lifeline for us, as well.”

Wilsens also added that the hotel has been very kind to her and have ‘spoilt’ her. Despite Immigration wanted Wilsens out out New Zealand in December 2019, after making it extremely difficult to extend her three-month visitor visa. After lobbying from local MP Hamish Walker, Queenstown friends, two AWS Legal lawyers and Mountain Scene, Immigration seems to have changed its tune and granted her a twoyear visa.

She plans to be in New Zealand until April 2021. l

GIG CONNECT LAUNCHED BY TOURISM TALENT NZ

Tourism Talent New Zealand has launched a new service called ‘Gig Connect’, to assist the New Zealand tourism and hospitality industry rebuild following the devastating impact of COVID-19. It will give small and medium-size businesses access to experts across a wide range of disciplines, saving companies the cost of taking on full-time senior executives.

It is the largest database of senior executives available for contract hire to the New Zealand tourism industry.

Everyone has been hand-picked for their extensive experience in their specialist field, with careers spanning from 15 to 40 years. The experts cover a wide range of disciplines including, people and culture, finance, business restructuring, governance, digital and social marketing, product development, sustainability, marketing, sales, and Maori culture and iwi engagement amongst others, and are available now and on-call to assist.

“Tourism Talent had intended to launch this service later in 2020 alongside growth into Australia. However, the current situation faced by the industry meant there was a clear need to make this available much sooner,” said managing partner Jason Hill.

“We recognise that there are a limited number of businesses that can afford fulltime executive talent at the best of times, let alone in this tough environment. With many people now successfully working from home and businesses exploring new ways of working, it makes sense to bring expertise in as and when required, and only pay for what you need”.

For our contractors or ‘Giggers’ it gives them a chance to share their knowledge and skills across a number of clients, and in most cases allows for a flexible working arrangement, and good work-life balance.

It is a win-win situation for everyone.

Clients get senior experience and advice on a ‘Gig’ or retainer without having to pay a fulltime salary. In the current environment more than ever, owners and managers are making some big calls and that can be a lonely place. If for nothing else, a ‘Gigger’ gives them someone to discuss ideas with and help look at alternative solutions.

Last month Tourism Talent announced a partnership with Go with Tourism designed to keep as many displaced workers connected to the industry and is currently collecting CVs from those who have been made redundant.

“Our partnership with Go With Tourism was the first step, and this is another, to bring practical support to the tourism industry when it is needed most”, said Hill.

To find out more, go to the Tourism Talent website for all the details. l

CRUISE CONFERENCE TO DOCK IN 2021

In line with the Ministry of Health’s COVID-19 recommendations regarding events and public gatherings and in the interests of public health in New Zealand, the New Zealand Cruise

Association has decided to cancel the 2020 New Zealand Cruise Association Conference and postpone this event to next year.

The decision to cancel the 2020 event, a highlight

in the association’s calendar, was a difficult one, however, the association is pleased to announce that the 2021 Conference will be held in Christchurch, with the Lyttelton port visit and Welcome function on Thursday 19th August 2021 and the conference day on 20th August 2021, the venues remain the same. The New Zealand Cruise Association will be in touch in early 2021 with further information.

“While it’s disappointing to see any event cancelled, public health must come first and we fully support the decision of the New Zealand Cruise Association to cancel their 2020 conference,” commented Loren Heaphy, general manager of destination and attraction, ChristchurchNZ. “We look forward to hosting this event in Christchurch when it is safe to do so, and remain hugely supportive of the cruise industry as a key part of the reactivation of Christchurch’s visitor economy post Covid-19.” l

BAYLEYS BACKS NEW ZEALAND’S TOURISM SECTOR Astrong belief in New Zealand’s tourism sector and a desire for a more consolidated presence in the real estate side of the tourism industry was behind Bayleys’ recent acquisition of the market-leading Resort Brokers brand and business.

The acquisition, which was settled during lockdown, was 12 months in the making and the new entity will be known as Bayleys Hotels, Tourism and Leisure. New Zealand’s largest fullservice real estate company, Bayleys, announced that it is looking forward to playing a facilitative role in the reactivation and revitalisation of the country’s tourism sector, especially considering COVID-19’s devastating impact on New Zealand’s iconic tourism market.

“Tourism is New Zealand’s biggest export industry, contributing more than 20 percent of foreign exchange earnings and while this star has unexpectedly just fallen hard – and fast – the only way now, is up,” said Bayley Corporation Limited managing director, Mike Bayley.

Bayley explained that the Resort Brokers transaction will enable Bayleys to extend its business offering into a vital sector that will be looking for direction, proven capability and leadership as the country finds its feet in the wake of the global pandemic.

“Industry analysts have determined that the sector will bounce back to become even more resilient and coveted – as nothing can take away the natural resources, optimism, entrepreneurial spirit and visitor hospitality our tourism market is famous for.” Resort Brokers was founded in Auckland in 2002 by directors Wayne Keene and Gordon McGregor to provide a specialised sales and advisory service to owners of tourism-related properties and businesses.

Its clients span the motel, hotel, bed and breakfast, lodge, backpacker and holiday park market with its services including brokering sales, leasing, management rights and market research.

With more than 45 years combined property experience between the pair, Keene and McGregor have consolidated a team of specialist brokers based in Auckland, Coromandel, Rotorua, Bay of Plenty, Hawke’s Bay, Queenstown and Dunedin and covering the whole country.

Keene and McGregor will remain in the new Bayleys Hotels, Tourism and Leisure business structure as national director and director, respectively. “Resort Brokers is a trusted brand within the tourism industry and aligning our business with the respected and reputable Bayleys’ brand will create an industry force to be reckoned,” commented McGregor who noted that the industry today is far more sophisticated and intricate than when Resort Brokers was formed 18 years ago.

The latest pandemic environment has changed

the playing field yet again.

“More modest accommodation providers could find new traction in the market, as short-term peer- to-peer models such as Airbnb are modified, and potentially many properties removed from the accommodation pool,” McGregor explained.

“Importantly, business operators will have the opportunity to claw back control of their booking and promotional avenues as online travel agencies relinquish the hold they have had in recent years.”

Keene’s relationship with Bayleys extends back nearly three decades as he commenced his commercial real estate career with the company in 1993 before establishing Resort Brokers with McGregor. “We see strength and opportunity in hitching our business wagon to Bayleys’ and the cross-crediting of skills and connections will be of huge benefit to tourism accommodation owners looking for guidance, exit strategies and a reweighting of portfolios,” said Keene.

Bayleys national director commercial, Ryan Johnson, believes bringing the Resort Brokers brand and collateral under the Bayleys umbrella will enable it to confidently leverage a national tourism business line throughout New Zealand with 96 offices across the country mobilised to navigate the new economic environment.

“Historically, the real estate part of the tourism market equation has been highly-fragmented with owners/operators of properties and businesses in this space not having access to a national, fullservice agency,” Johnson explained.

“The Bayleys-Resort Brokers partnership changes all of that bringing the tourism property sector into the broader Bayleys business fold where our sales, leasing, valuation, investment advisory, property management and other core business strands will combine to deliver an integrated and specialist

response to a sector that is hungry for expertise, particularly now.”

Johnson iterated that the tourism sector is no stranger to disruptors, albeit COVID-19 is a beast that usurps everything that has come before. He recalled that in the 1980s, the tourism industry slogan was ‘don’t leave home ‘til you’ve seen the country’ and with international borders sealed for the foreseeable future, domestic tourism will be the foundation block in the sector’s regeneration.

“Yes, there will be constraints on disposable incomes and a recalibration of priorities, but Kiwis love to holiday – and they also have a new appreciation for how a country can band together to achieve great things,” continued Johnson. “If the country’s ‘bubble’ can extend trans-Tasman to open Australia and New Zealand’s borders then we’ll be seeing blue skies in the sector again.”

In a recent webinar, Tourism Minister Kelvin Davis, Tourism New Zealand chief executive Stephen England-Hall and Air New Zealand’s Cam Wallace said the industry needed to be rebooted to face new challenges, opportunities and a different way of working. Government, industry and businesses all need to collaborate to keep the sector on a phased growth trajectory, promoting domestic tourism in the short term and targeting an international offering in due course.

“We have an opportunity to rethink the entire way we approach tourism to ensure that it will make New Zealand a more sustainable place, enrich the lives of all our people and deliver a sector which is financially self-sustaining in the longer term,” said Davis. Air New Zealand said it would consider using Singapore as its first international base or hub so it can springboard to new destinations, while Tourism Industry Aotearoa is looking at a digital strategy to target Singapore and Australia. l MAY 2020

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A GLIMPSE INTO POSTLOCKDOWN LIFE

GRAND WINDOR’S BEAR HUNT SUCCESS

As part of the nationwide teddy bear hunt to entertain children during lockdown, the Hotel Grand Windsor placed a virtual teddy bear in some of the windows of its hotel facing Queen St. The luxury hotel then posted a photograph of the bears in the windows on its Facebook page HotelGrandWindsor, every few days one of the photos of the bears was posted to Facebook and Instagram @HotelGrandWindsor.

The hotel invited children, or their parents, to go to the page, pick the teddy that most appealed to them and give it a name. By commenting on the photo with the bear’s suggested name and liking the Facebook and Instagram pages, each person went into a draw to win one of five overnight stays in Hotel Grand Windsor for their family.

“It’s a chance to offer a small ray of sunshine,

something to look forward to for children, and is a chance for a post-lockdown treat for five families,” explained CPG Hotels Director of Sales and Marketing, Lisa Breckon.

The nationwide bears-in-windows campaign, organised by Annelee Scott, was based on Michael Rosen’s hugely popular children’s book We’re Going on a Bear Hunt. The “we’re not scared” message of the book has resonated with Kiwis.

Even Prime Minister Jacinda Arden put a bear in her front window. The teddy bear hunt has become a symbol of hope and care and was a way to make children feel safe. Teddy bears have appeared in windows the world over.

The winners of the Hotel Grand Windsor competition were drawn on 1 May and are on facebook. l

Anew research has provided a glimpse into what life might be like after Level 4 lockdown in New Zealand. The first six months will see a huge surge in retail, postal, courier, and travel sectors. Within this, fast food/QSR, hardware stores, garden centres, and cafés can expect to see millions of customers return. Horizon Research found the number of people using petrol stations will jump from 43 percent to 82 percent. Hardware store customers will rise from four percent to 52 percent. The hospitality industry, especially cafes, can expect a strong resurgence as soon as they are allowed to be open.

The tourism industry can get excited to start the year fresh with more than a million adults intending to take a domestic holiday and/or road trip. Here’s what Horizon found in their research: • 29 percent (1,053,000 adults) will go on a domestic holiday.

• 33 percent (1,175,700) would go on New Zealand road trips.

• 19 percent (697,000 adults) would definitely take domestic flights, 327,200 say they would take international flights – assuming they are available.

• Eight percent (276,800) would stay in hotels and 11 percent (an estimated 388,300 people) in motels. l

TOURISM OPERATORS RELIEVED TO GET BACK TO WORK

The Today’s announcement that travel within New Zealand will be allowed at COVID-19 Alert Level 2 is a huge relief to the tourism industry, Tourism Industry Aotearoa said in a statement today. “This is a sensible decision that will help save thousands of jobs and hundreds of businesses. While the health of New Zealanders must remain the priority, we know that transport, accommodation, hospitality, retail, and most tourism activities can all be operated safely under Level 2,” TIA chief executive Chris Roberts said. TIA has been working with

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government agencies to develop guidelines on how tourism operators can work safely at Level 2, while maintaining physical distancing and contact tracing. These guidelines will be shared with tourism businesses as soon as possible.

“Our businesses are desperate to get back to work and make a living for themselves and their staff. While Kiwi travellers will not replace the international markets we have lost, they will provide welcome business opportunities,” Roberts added. “The next few months will be an amazing opportunity for Kiwis to experience the

best New Zealand has to offer – and have the satisfaction of knowing that you are helping to save the livelihoods of other Kiwis.”

Roberts explained that tourism businesses are strongly committed to operating in a safe and responsible manner to minimise the risks of returning to Level 3 or 4. The industry now looks forward to next week’s Budget announcements to hear what ongoing support the Government will provide to keep businesses and jobs in place until our international borders can reopen. l

AUCKLAND HOTELIERS RELIEVED

BY RATES DECISION Auckland hotels and other commercial accommodation providers will be greatly relieved by the decision to suspend the city’s Accommodation Provider Targeted Rate (APTR) for a year. Auckland Council’s Emergency Committee has agreed that the APTR should be suspended from 1 April 2020 until 31 March 2021, due to the impacts of the COVID-19 pandemic.

The APTR was controversially introduced in 2017 and funds approximately half of the tourism and event activity of Auckland Tourism, Events and Economic Development (ATEED). Earlier this month, the ATEED Board wrote to Mayor Phil Goff suggesting that the APTR be suspended for a year, and that has now been agreed to by the Council.

TIA hotel sector manager Sally Attfield said hotels and other accommodation operators are welcoming the Council’s decision at a time when they are experiencing immense challenges.

“With no international visitors coming into New Zealand for the foreseeable future, and an uncertain future for domestic tourism and events,

the fixed cost of the APTR would have added to the tremendous pressure hoteliers are already under,” Attfield explained. TIA has consistently opposed the rate on behalf of the accommodation sector, on the basis that it unfairly targeted accommodation providers who receive less than 10 percent of the tourism spend in Auckland.

TIA chief executive Chris Roberts added that the next few months will provide an opportunity to review the targeted rate and come up with better solutions for council funding. He noted that the Productivity Commission dropped its support for local bed taxes in December. The Commission agreed that councils already have a wide range of funding options available to them and needed to make better use of these.

“I applaud the brave decision by ATEED to give up around a quarter of their yearly budget, because it was the right thing to do,” said Roberts. “Now more than ever it’s important councils remove barriers for hotel operators, so that they have the best chance of continuing. We need our hoteliers and accommodation providers, who are essential to the tourism industry and to the economy, to be part of the important conversations we’ll be having as we begin to reimagine New Zealand in a postCOVID-19 world.” l

EXPERIENCED GENERAL MANAGER APPOINTED FOR QT AUCKLAND

The highly anticipated QT Auckland will open later this year with a decidedly experienced general manager at the helm.

QT Hotels and Resorts has announced Doron

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Whaite as general manager of the hotel scheduled to open mid-year.

With an impressive 15-year career in hospitality, Whaite has been a pivotal member of the QT senior management team for the last three years where he has contributed to the QT product offering, brand and culture.

After successfully developing QT Perth’s Rooftop Bar along with the celebrated Santini Bar & Grill, which was crowned Restaurant of the Year at the 2019 Western Australia Good Food Guide awards, Whaite has driven hotel strategy and operations at QT Sydney.

Whaite has nurtured his love of hospitality with a career in premium hotels, cocktail lounges and restaurants throughout Australia, with extensive

Chris Roberts

experience in venue openings.

“Along with his commercial acumen, Whaite brings a wealth of knowledge when it comes to venue openings, plus hotel and restaurant operations which will be vital to QT Auckland’s success,” said EVENT Hotels and Resorts General Manager for New Zealand Operations, Simon White.

“I want to create a unique hospitality precinct that is loved by New Zealanders and international travellers alike,” explained Whaite.

“Beyond its luxurious accommodation, the hotel’s design-led public areas, signature restaurant and rooftop bar will make QT Auckland the ultimate playground for locals.”

QT Auckland is due to open on Viaduct Harbour Avenue in mid-2020. It will be the tenth QT Hotel in the group and QT’s third New Zealand property, joining the incredibly successful QT Wellington and QT Queenstown. l

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HON KELVIN DAVIS Minister of Corrections | Minister of Tourism | Minister for Maori Crown Relations: Te Arawhiti | Associate Minister of Education

These are unprecedented times in New Zealand’s history.

I’m writing this the day after our Government delivered Budget 2020, in the shadow of an extraordinary threat to the wellbeing of our people, our communities and our economy.

C

OVID-19 has had a serious impact on the global economy, and here in Aotearoa, we’re not immune. Tourism was first hit and hardest-hit by the impact of COVID-19. The combination of reduced demand and willingness to travel, and less ability to travel globally is devastating for tourism worldwide. The loss of tourism and international visitors is being felt throughout the economy and I want to acknowledge the incredibly challenging time the industry has been going through and the resilience that it’s shown. I know how hard it has been on everyone as employees and employers, as business owners and industry leaders.

Our Government had to work swiftly to save lives. Tough decisions had to be made and operationalised within hours and days, not weeks or months.

We knew the best way of helping our tourism industry and wider economy was to get COVID-19 under control, which is why the focus has been on protecting New Zealander’s health. Many in the Tourism sector have told me protecting the lives of New Zealanders was their priority as well.

The Government also provided immediate support to the tourism industry through the Wage Subsidy Scheme, tax relief and the Business Finance Guarantee Scheme. The recently enacted Small Business Cashflow (Loan) Scheme will provide further short-term liquidity to businesses.

I’ve no doubt that our economic package has helped to cushion the impact on the industry which would be in a far worse shape without our help.

As Minister, my approach to supporting our tourism sector has been driven by three key ideas: First and foremost, we needed to look after our people.

Secondly, we needed to be strategic and inclusive.

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That meant engaging with the sector on what the Tourism industry would look like in a post COVID world, and how we will all get there.

Lastly, a priority was the development of a balanced and considered response package, which I announced yesterday.

The package is a mix of broad and targeted support that will help put the sector on track to survive and then thrive, and includes:

• An eight week targeted extension of the Wage Subsidy Scheme from 10 June.

• A $400 million dollar Tourism Recovery Fund to help transition, advise and support tourism businesses and protect key strategic tourism assets and infrastructure.

• The commencement of a domestic tourism campaign, to be paid for out of TNZ’s budget.

When forming this response package, my colleagues and I carefully considered feedback from industry. Wide-ranging consultation identified a strong desire for a deep look at the future of tourism, but also significant short-term pressures because of COVID-19. There were strong calls for further support for staff costs, and for tailored support for key attractions, services, businesses and facilities. Many wanted assistance to pivot their business towards the domestic market – all while keeping an eye on the tourism industry that we are building today to ensure it leads us to a more sustainable industry tomorrow.

The extension to the wage subsidy scheme will also help businesses cover staffing costs and protect jobs, while we ease into a domestic tourism campaign. I recently gave TNZ the mandate to bring their world-leading customer research and marketing expertise to domestic tourism, and they

have already pivoted their marketing campaigns TNZ has this week begun work to showcase New Zealand on social media promoting safe travel to New Zealanders. Further domestic activity will roll out soon, including a nationwide campaign. This work is underway, but we have a responsibility to ease into this given safety considerations - and that’s exactly what you will see in coming weeks, and across the year. To be clear, this package is designed to help the tourism sector at this point of our journey together. As we move through our recovery we will look at what further support we may need to provide in the days to come.

I know readers of this publication will also be eager to know what is being done specifically for the events sector. Events can be a driver for both domestic and international tourism, so they are certainly important to my tourism portfolio as an extremely useful tool for tourism recovery.

I know that the Minister for Economic Development has met with representatives of the event sector to better understand their concerns, and asked them to work with MBIE officials to develop one cohesive event sector plan. The first draft of that plan should be with the Government early next week, and it will help to guide decisions on if and how we might support the event sector in the long term.

Both the Government and industry recognise that we will not be able to save every business and every job. Government’s role isn’t to get in the way of commercial decisions that need to be made, but rather, we need to ensure that people have the time, space and information to make the best decisions possible; and that the collective good of the future industry is protected.

Just as we all worked together to fight COVID-19, we will now work together to rebuild a sustainable tourism industry that we can all benefit from. l

VTV with Luke Brodie & Les Morgan - Sudima You told us. We listened. Earlier this month we conducted some research in the accommodation sector to help us find out how the industry is faring. What became very apparent was that the industry is hungry for information and advice.

So we launched our very own webinar series, hosting industry experts to connect with our client base and share knowledge, advice and insights.

On the 29 th of April we hosted our first session featuring Les Morgan of Sudima Hotels. A snippet of our conversation with Les is outlined below: LUKE BRODIE (Vendella GM): What are your thoughts on the Airbnb personalised stay?

The whole pitch of the Airbnb space not being that whole clean corporate feel but more of a homely feel.

LES MORGAN (Sudima): What do you think is going to happen to that?

I hope it wouldn’t change, there is a place for Airbnb. Maybe because hotels are getting more tech focused they will have the opportunity to offer that more personal service. It always comes back to experiences, if you can offer a great experience, no matter what type of accommodation you are, if you’re doing it well I think there will always be a place for you.

I think what might change though Luke, is no matter where you stay as a guest you are going to want to see a certain level of health and safety. Even if you are a small operator you need to think about how you are going to accommodate people safely. And probably more importantly how you are going to show that in advance. You may need to update the imagery on your website.

We would like to thank Les for sharing his insights and knowledge.

Feel free to watch the full webinar here. Register to enjoy the upcoming events for free.

REGISTER HERE

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RESORT OFFERS WELLNESS SERVICES ONLINE

BEYOND GRACE PERIOD: USA HOTELIERS OWE $15B COVID-19 is already causing a spike in commercial mortgage delinquencies in the American hotel sector according to a new analysis.

In Trepp’s latest data release, almost 20 percent of all lodging CMBS (commercial mortgage-backed securities) loans are now categorised as “In Grace Period” or “Beyond Grace Period”. Trepp is a New York-based research firm that tracks this market. The data presented by Trepp sparks fears that COVID-19 could result in an even bigger mortgage crisis than 2008.

CMBS loans account for about 15 percent to 20 percent of all American commercial real estate mortgages today. Hoteliers are top of the list with tourism tanking globally. Trepp added that many of the cases categorised as “In Grace Period” or “Beyond Grace Period” had payments due by April 10 – which now add up to almost USD $15 billion in unpaid loans in the hotel sector alone.

Trepp pointed out that this spike in late payments is an early indicator for how bad things can get for lodging real estate. “For a lot of these what we see accompanying these is a lot of notes saying, ‘We want a forbearance. We cannot pay this’,” explained Trepp senior managing director Manus Clancy. “Unfortunately, the numbers above could be on the low side of what’s to come. There are many examples of loans for which the April 1 payment was made, but for which the watch list comments now indicate a forbearance has been requested.” l

A wellness resort in Thailand has digitised its services for people to enjoy from home under lockdown. A pioneer in transformative wellness practices, Chiva-Som in Hua Hin, Thailand, has announced the launch of Chiva-Som Online Wellness Services, to provide support and encourage individuals to maintain wellness goals during this unprecedented time.

The Chiva-Som Online Wellness Services will be provided by wellness advisors, practitioners and experts. The services include some of Chiva-Som’s most popular services including consultations, activities and physical training, all of which will be conducted one-on-one.

Chiva-Som has delivered its proven holistic wellness therapies to guests worldwide for over 25 years. In these challenging times, maintaining physical and mental wellbeing is much needed.

The new tele-therapy service at Chiva-Som will connect individuals with the resort’s team to provide bespoke professional support during this time of heightened anxiety and social isolation.

Participants will be able to speak directly to the experienced wellness team live from home via video communication and receive personalised feedback regarding lifestyle and nutrition.

Chiva-Som is also sharing a collection of ondemand, inspirational wellness content and handson tools across the resort’s digital channels to help everyone adapting to a new way of life within the limits of home.

From healthy cuisine recipes and holistic wellbeing advice, to virtual exercise programmes and self-training tutorials, all curated by the resort’s world-class team of trainers and education facilitators, to keep the body and mind active and healthy whilst the resort is closed. Example features

GUESTS TO PROVIDE CORONAVIRUS TEST RESULTS AT CHECK-IN

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include tips on boosting the immune system and how to promote restful sleep; Pilates, yoga and meditation sessions; pranayama classes; and tutorials to teach self-massage at home.

This wellness content is available on Chiva-Som’s blog chivasom.com/blog, on Facebook chivasomresort, Instagram @ chivasomresort and YouTube Chiva-Som International Health Resort channels.

“Now is a time for support, collaboration and encouragement,” noted Krip Rojanastien, Chairman and CEO of Chiva-Som. “We are committed to our guests and community, in which we are striving to distribute our wellness resources to support people’s wellbeing without boundaries. We shall pass this together.”

The Complimentary Online Wellness Services are available daily from now to 31st May 2020.

Please note that a reservation is required and should be booked at least 24 hours in advance.

For more information or to reserve a session, visit chivasom.com/online-wellnessservices For more than 25 years, the company behind the award-winning Chiva-Som has been a pioneer in transformative wellness practices to global acclaim. Its commitment to an innovative, holistic approach which expertly balances mind, body and spirit, continues to this day with its flagship resort in Hua Hin, Thailand and the latest addition to the Chiva-Som family – Zulal Wellness Resort in Khasooma, Qatar.

Chiva-Som’s genuine approach to wellness extends to the wider community, with educational opportunities and global sustainability initiatives at the core of everything the brand does. The resort recently won Best Destination Spa at the Condé Nast Traveller The Spa Awards 2020 (UK). l

China’s National Health Commission said 46 new cases were reported last week, including 42 from abroad. In Beijing, authorities are working hard to manage the outbreak.

Beijing Municipal Bureau of Culture and Tourism’s senior official Zhou Weimin said they are striving to strengthen the control and management of new arrivals who come to Beijing and stay in hotels. Hotel guests will now be required to provide a national health clearance and a Beijing’s health condition app, with both showing ‘normal’ status.

The new measure encourages guests to provide information about their contacts in Beijing, and to accept the health management requirement of the hotels. Chinese authorities fear a second wave triggered by tourism or asymptomatic patients. l

LIVE MUSIC STRIKES A CHORD AT SYDNEY HOTEL

A Sydney hotel struck a chord with its guests by arranging a live music performance in its iconic outdoor garden terrace for the hotel’s 400 in house quarantine guests to enjoy from their private balconies.

The guests, who were staying at the iconic Sofitel Sydney Wentworth while they completed their 14-

day mandatory government quarantine, sang along to classic hits by popular Sydney RNB cover band Soul Nights, singer-songwriter Johnny Diesel, and DJ Troy T from Sound Agents. Many of the guests were celebrating the completion of their mandatory isolation, with 55 guests checking out of the hotel.

“We are doing everything we can to ensure our

CHEMICALFREE CORONAKILLER COMES TO QUEENSLAND AQueensland service company has brought a cutting edge Covid-19 killing surface sanitiser to the state. SanitiseMen has secured scarce supplies of the TGA-approved liquid sanitiser Zoono Z-71 Microbe Shield, which has been proven to kill more than 99.99 percent of bacteria and viruses* including feline coronavirus (the globally recognised surrogate for Covid-19).

“Many companies offer chemical cleaning but this is the only sanitising treatment that is non-toxic and prevents cross-contamination for up to 30 days,” noted SanitiseMen CEO Gerard Murtagh.

He went on to explain that Zoono Z-71 was unlike any other disinfectant because it created an invisible surface shield that killed germs for up to 30 days. “It’s water-based with a special microbial additive so, after being sprayed on, Zoono Z-71 bonds with any surface, leaving a protective layer which can’t be wiped off with normal cleaning.”

Research shows coronaviruses can remain infectious for up to five days on metal, glass, paper and ceramic and nine days on plastic. The COVID-19 virus can survive 24 hours on cardboard and 72 hours on stainless steel or plastic surfaces.

“Zoono bursts and kills the virus cells, so they can’t keep infecting people,” continued Murtagh. “It prevents cross-contamination.”

Brisbane business owner Dan Palmer wanted to strengthen health and safety measures at his supermarket and fresh produce store, the Hawthorne Garage. “We’re an essential service and open every day, so it’s another vital to step to protect our staff and customers and reduce the risk of spread. Using the world’s best virus-killing sanitiser provides an extra layer of defence and it only has to be reapplied once a month,” said Palmer.

“We are in unchartered waters so employing SanitiseMen to apply Zoono means as a food retailer we’re doing everything we can to make our staff and customers safe. It certainly helps put our minds at rest.” Global demand for Zoono’s antimicrobial products has exploded since the Covid-19 outbreak and the Auckland-based manufacturer has been forced to limit new orders.

“Hospitals, aged care and medical centres around

guests have a comfortable and pleasant stay with us, despite being confined to their rooms,” said Sofitel Sydney Wentworth General Manager, Sam Panetta.

“Seeing our guests singing and dancing to the music from their balconies was a sight to behold.

Our team remains focused on providing a great guest service. After all, taking care of others is at the very heart of what we do every day.”

The evening performance was paired with a quintessentially-Sofitel French meal of Niçoise salad, Basque style braised chicken, and a crème caramel dessert. The hotel team have also delivered many other acts of kindness to their guests, including helping a couple celebrate their 50th Wedding Anniversary. To mark the milestone occasion the team created an anniversary cake for them.

Sofitel Sydney Wentworth is one of several Accor properties playing an essential role in the Australian Federal Government directive to house incoming international arrivals for a mandatory 14-day quarantine period, before they go back into the community. To date, Accor’s Sydney hotels alone have cared for more than 2,500 quarantine guests.

The hotels worked with health authorities and are following their advice on how best to take measures to protect the safety of team members and guests. l

NEW SHANGHAI HOTEL TO OPEN DESPITE OUTBREAK

the world are jumping on Zoono because it’s effective and environmentally friendly,” Murtagh noted “It’s also food safe, so perfect for retailers, offices, schools, playgrounds and public transport.”

Zoono Z-71 Microbe Shield is made of purified, de-ionised water and an antimicrobial compound.

It is sprayed or wiped on to a surface and leaves behind a mono-molecular layer that permanently bonds to the surface.

These molecules are antimicrobial, silane based polymers that covalently bond to the surface forming a barrier of positively charged microscopic pins. The positively charged microscopic pins attract and pierce negatively charged pathogens.

The pins rupture the cell walls. This causes the pathogen to break up with lethal effect.

The layer of molecular antimicrobial pins carries on working for up to 30 days on surfaces. Routine cleaning can continue and does not disrupt the Zoono molecule or its antimicrobial activity.

Zoono was approved in 2012 by the Therapeutic Goods Authority (TGA) and New Zealand Food Safety Authority (NZFSA) and in 2015 by the US Food & Drug Administration (FDA) and Environmental Protection Agency (EPA).

For more information head to zoono.co.nz l

Moving forward with its brand expansion is IHG’s new Regent hotel in China. It is the first hotel launch since the crisis. Despite tourism at a global low, IHG signed a management agreement with Shanghai 21st Century Hotel Co. to transform the Four Seasons Hotel Pudong to the Regent Shanghai Pudong.

Reopening on May 16, this Shanghaibased hotel will be the first Regent hotel since IHG acquired a 51 percent stake in the Taiwan-based luxury hotel chain in 2018. When the acquisition was made, IHG said it planned to grow the Regent hotels from six to 40 across the world.

“Welcoming Regent Shanghai Pudong to the Regent family represents a significant milestone for the brand not only in Greater China but also in the world,” said Justin Channe, Regent Hotels & Resorts at IHG managing director. “Since acquisition we have been committed to making the brand a real leader within luxury hospitality and taking it to the world’s best destinations.” l

MAY 2020

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EMBRACE NEW ZEALAND’S ENTREPRENEURIAL SIDE

Nothing makes me prouder than being a Kiwi.

W

e are the country of Kate Sheppard, Edmund Hillary, and Earnest Rutherford, but also the Hamilton Jet, Rocketlab, and bungee jumping. We are leaders and entrepreneurs by nature. As maps of the world show, we are the people who travelled further than anyone so our descendants could have a better life.

But we should be honest with ourselves, there is also a dark side to our small isolated psyche.

We are too quick to pull others down. People say we don’t like tall poppies. That is not true.

We love the tallest poppies, but only at accepted activities. We often give the best openside in the country a knighthood, from Sir John Graham to Michael Jones to Richie McCaw. What we don’t like is different poppies. And that narrowness can hold us back.

Unfortunately, it has held us back through the COVID-19 crisis. It is admirable how willingly people followed the Prime Minister’s orders, and that voluntary compliance is one reason the virus has been beaten. But it is also true that we have shut our eyes to better ways forward at the same time. People have been keener to dob in their neighbours for minor transgressions than support them in debating the country’s direction.

That is not an achievement climate.

We must be able to criticise the Government’s performance before we can demand better. That fact is it has been abysmal. PPE distribution has been a disaster, testing got to world-leading levels only after weeks of disingenuity by the Government, and we had to stay in Lockdown for an additional five days because the Government could not trace cases if they arose. We need to move beyond fear and conformity to open debate about our policy options as a country. Hilary did not become famous for climbing the highest hill in his hometown of Tuakau, or even Mt Cook.

He took it to the world.

Instead of congratulating ourselves, we should be asking how Taiwan, 23 million people right next to China, got away with 400 cases and 6 deaths but no lockdown. The more affected an industry is by the state of the debate, the more urgent it is for them that this shift to openness occurs. Tourism needs this open search for better ways than any other sector.

Firstly, the Government’s support needs to recognise the costs its policies have imposed. By closing the borders, restricting internal movement, and banning activities that, by their very nature, bring people together, it has placed the heaviest restrictions on tourism. As the alert level lowers and restrictions lift, the Government should consider more targeted packages of support to those who can’t operate even at Level 2. That

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might include a second round of wage subsidy as other sectors open up, but tourism cannot.

More importantly it should perform its core role at world beating standards, so that the need for such support is minimised. Most business owners would rather earn a dollar from domestic tourists than have them stay home and take their taxes.

Better still, they would like to earn foreign dollars, renminbi, and yen again. One core role is securing the borders against threats such as viruses while allowing freedom of movement.

We are usually pretty good at this. We have a unique environment and an agricultural sector that is vulnerable to all sorts of introduced species and diseases, but we still manage four million people coming and going each year. We must develop the world’s smartest borders with rapid testing and tracing of viruses to build our resilience to pandemics. Supporting that is proactive international relations.

The Government needs to build arrangements with our friends around the world, beginning with our closest friend, so we have an international bubble of like minded nations. This should be a matter of urgency, not a task for next week or the week after, but now. Having secured the borders in an intelligent way, the theme of smart public health interventions should continue domestically.

Replace a dictatorial regime of bans that often seem arbitrary and are always disempowering. Seek the better side of our pioneering nature by setting clear rules of the game for Level two and beyond.

Then innovation becomes possible.

I predict that macroeconomic modelling of a dire future will be shown to be overly pessimistic because the modelers have not accounted for innovation at the micro level if the latter is allowed.

All the above represents is a subtle shift in emphasis from the current Government’s approach.

However, a focus on empowering business with clear rules of the game and high performance at the things only the Government could do would save the tourism industry billions of dollars and thousands of jobs. It would also be in tune with the entrepreneurial bright side of our national psyche rather than its conformist underbelly. l

DAVID SEYMOUR, MP for Epsom and Leader of ACT New Zealand.

EXPERIENCES It has always been vital to the New Zealand economy to support local businesses and with the impact of COVID-19 the cry to #supportlocal is louder now than ever before. The accommodation sector has undoubtedly taken the biggest hit as inbound tourism ground to a halt under lockdown but that cry to support local includes not only encouraging New Zealanders to staycation, but for the accommodation sector to also help fellow New Zealanders.

Here we have curated a sample of New Zealand artists, and your support could be as simple as featuring a uniquely crafted piece by a New Zealand artist in your restaurants, lobbies, gardens or public spaces. Freshen up your spaces by showcasing some unique art pieces or feature a series of local artists, it will be something for your guests to experience and you will be helping a fellow New Zealander grow their business.

Jamie Adamson – Layered Globe

This wooden wall sculpture, the Layered Globe, by Jamie Adamson is wall art that celebrates the engineering behind a three-dimensional piece. The design works with different shades of wooden material, steam-bent to create different angles that resemble a globe.

Moreover, the piece casts a unique shadow on the wall which changes constantly throughout the day. A beautifully crafted statement piece you just cannot miss.

For more information email info@artfromgallery.co.nz.

Jake Feast – Resin Art

Jake Feast is an Auckland based abstract artist using resin and spray paint. Feast has been trialling different mediums from acrylics to oils, however, he fell in love with resin and it has been his specialty ever since. These interesting swirl-like works are what makes his pieces so captivating, it’s abstract and you can take from it what you want.

Due to the different layers of paint and resin, the pieces tells a three dimensional story. Feast has been featured in various galleries in Auckland and his large-scale pieces are sure to do more than just fill an empty wall.

For more information email jakefeastart@gmail.com.

Glenn Jones – Kiwiana inspired art

Another Kiwi artist, Glenn Jones, is known for his cartoon-style prints with an obvious Kiwiana flair.

These three prints from his new release, and like many of his works, incorporates a sense of humour, a hint of nostalgia and always proudly celebrates what it is to be a Kiwi. Add a pop of colour and a bit of fun to any space with these Glenn Jones pieces.

For more information email contact@glennjonesart.com.

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Forever Ewe – Garden Sculptures

Staying in tune with all things New Zealand, how about some iconic sheep sculptures for an outdoor garden? Well-known New Zealand artist Jenny Sowcroft is the mastermind behind Forever Ewe. Jenny handcrafts each ornamental piece with cast-concrete to ensure that every sculpture is perfect. These sculptures are large and are designed for grand outdoor spaces. They’re extremely durable, so they work amazing for the unpredictable weather in New Zealand. Enjoy the outdoor scene with an addition of these one-of-a-kind sheep sculptures.

For more information email info@foreverewe.co.nz.

Tim Webber Design – Gym Hook

A functional and creative piece by Tim Webber Design signals the story of an elite gymnast swinging from ring to ring. The Gym Hook is designed to create the obvious connection with gymnastics and exercise, thus putting this up in a communal gym area for any hotel will add character and visual interest to a space. Use it as a hook for gym towels, or simply use it as a decorative piece.

For more information email info@timwebberdesign.com.

Remember When Frames – Pressed flower art

Lovingly handcrafted here in New Zealand, Remember When Frames aims to capture a special moment or milestone through botanical art. Imagine your wedding bouquet, graduation flowers or grand opening bouquet, pressed and framed, so you can cherish it forever.

These frames add dimension and sentimental value to any space. All pieces from Remember When Frames can be custom-made, using your own cherished flowers, or you can choose a premade Remember When frame to be used in multiple guest rooms. With the ability to customise your frame, you are able to have a piece that is truly unique.

For more information email rememberwhenframes@gmail.com.

Christine Cathie – Octahedron

This unique cast glass sculpture is created

by Christine Cathie. Made initially out of wax, it is then replaced with crystal glass in a process called lost wax cast glass. Available in a deep ruby red or a clean aqua, the two colours work well separately or juxtaposed together. A gorgeous piece for an entryway table that will add character and elegance.

For more information email info@artformgallery.co.nz.

Anna Priluka – Ecosystem paintings

Anna Priluka is an artist based in Wanaka, New Zealand. Her works are inspired by native ecosystems, using traditional botanical and natural history illustrations as a starting point. The rounded design of the acrylic board for the artwork is reminiscent of the magnified circles of textbook drawings. Anna Priluka aims to celebrate the wonderful diversity and beautiful strangeness of New Zealand’s native environment through her work.

For more information email apriluka@gmail.com.

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PREMIUM CHAUFFEUR EXPERIENCE Experience hospitality, luxury and comfort, when chauffeur driven in our premium vehicle.

Frank van den Hout of Titanium

TITANIUM is your local premium chauffeur experience founded by Frank van den Hout. Based in Auckland, Titanium is part of a larger elite collective that looks after their clients and passengers in an unparalleled way.

Their service is unique, luxurious, practical and above all – safe. In times like this it is imperative to support a local business that promotes high standards in all areas of business.

Frank van den Hout is an experienced chauffeur/host who provides a professional, friendly, stress-free service – you can choose to use their Mercedes V220 D L, AMG Line vehicles or utilise your own car if desired. When you ride with Titanium, you can expect comfort and class.

Their vehicles are always clean, maintained and stocked with Otakiri 932 new Zealand still and sparkling mineral water, hand

sanitiser and tissues. WIFI is also available on board. During the Covid19 period we carry masks and gloves for guests FOC. Whether you are travelling for work or leisure, need a client picked up or need to arrange a tour – Titanium can provide a range of services that cater to your needs.

From volcanos to wineries to the set of Lord Of The Rings; Titanium is part of a collective group of chauffeurs that are experienced

professionals with a variety of backgrounds across; tourism, retail, design, and technology – just to name a few. This makes them empathetic to the corporate and leisure customers alike, when providing hassle-free transfer and tour services.

Trust in Titanium's professional chauffeurs to provide a seamless experience at a competitive price.

For more information and or bookings visit: www.ldititanium. com or our Facebook page @titaniumchauffeurs or call +64212655336 or email bookings@ldititanium.com l

NEW ERA FOR RESORT BROKERS

This month marks the start of a new era with Resort Brokers selling to Bayleys Real Estate, one of New Zealand's largest and most successful Real Estate companies.

The new entity, Bayleys Hotels Tourism & Leisure allows the agency to confidently leverage a national tourism business line throughout New Zealand, with 96 offices across the country mobilised to navigate the new economic environment.

Part of Bayleys Executive team, my role is to develop and implement strategies and initiatives focused on the sustained growth of Bayleys Tourism within Bayleys Real Estate and key franchise territories.

Wayne brings almost 30 years’ experience to Bayleys and is excited about the opportunity to grow a substantial Hotel & Tourism division. It’s fantastic that all six Resort Brokers agents have come

Wayne Keene

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across to Bayleys and as a result of the merger 3 more have joined the team based out of Nelson Ohakune and Paihia.

There is a requirement for future coverage in the other main centres and this will be addressed in due course. Bayleys Hotels Tourism & Leisure currently have 4 deals under contract to a value of $16.5 m, two of which have been completed under level 4 lockdown and due for settlement 1st June.

Buyer enquiry is higher than expected and sales are anticipated to keep flowing through the second and third quarter.

Domestic tourism is going to play a large part towards the recovery

of the accommodation sector and reports from Motel operators are that bookings are already being taken for May 12 onwards.

Even better news will be when a Trans-Tasman bubble can commence, with 1.6m Australian visitors last year they account for 41% of our total visitor numbers.

Chances are that a high percentage of that 41% could find their way across the Tasman and equally Kiwis will be looking to flock over to Australia’s east coast. l

WILL HOTELS BECOME TRAVEL AGENTS - Revisited In early 2019 I asked the question whether hotels could learn from travel agents in adding value through “ancillaries” – meaning all of the extra services and products linked to the travel experience.

I also highlighted the impact of Airbnb’s experiences portal which provides a number of extras that guests could book when confirming their stay and asked whether hotels had an opportunity to tap into these needs.

A

t the time the original article was written, there was ongoing concern about how to compete with Airbnb and other home-stay products as well as how to compete with the twin OTA behemoths of Expedia and Priceline.

Fast forward a little over a year and what a change in the accommodation and travel landscape! Hotels are closed all over the world, travel agents are struggling and the OTAs are overwhelmed. Many people who have booked via an OTA have been treated like pinballs, pushed from OTA backwards and forwards to the hotel/airline/transport provider to try and determine who is responsible for a refund.

On the other hand, hotels have been seen as exemplars of working with their communities and providing refunds as requested.

Now, to be fair to the OTAs, no one expected COVID-19 and they were trying to simultaneously prepare staff to work from home and respond to traveler requests so you can understand some delays. On the other hand, hotels that have responded quickly and fairly to guests who had booked directly have managed to build a much better relationship with their clients and have a golden opportunity to take that into the future.

One area where Airbnb has managed to place itself above its competitors during the current crisis is that, rather than forgoing income, their experiences page now offers virtual experiences while travelers wait for the lifting of restrictions. You can now book everything from how to make sangria with drag queens in Lisbon -yes, really- to mediation with a Japanese monk.

Ancillaries in the airlines industry are worth billions of dollars each year but clearly, they are not selling any at the moment. Airbnb is not selling any rooms, but they ARE still selling ancillaries. Is there a lesson here?

The fact is that airlines and travel agents have traditionally played the role of experience facilitators and built an itinerary around this, whereas innovators have picked up some of this and filled the void.

The question for hotels in the post-COVID world, is how to fit in? Are there similar opportunities for hotels to build more ancillaries than just chocolates, champagne or breakfast at a discounted rate? Companies such as iseatz.com are already providing software with add-on modules for car hire, dining and experiences, so why aren’t more hotels taking up this opportunity?

As I wrote last year, hotels are just as fascinating as airlines, and they can offer guests everything from a romantic escape to an over-the-top wedding experience. Hotels can be the local experts for travelers, even now.

Ancillaries are just like any other upsell, except that in hotels they should be more than just a cynical attempt to increase the sale. In the new world of travel, our guests are going to be even more inclined to deal with those who they believe were in-tune with their challenges.

The number of challenges will continue to grow and change - such is life – but the basics of human interaction will not. People like to deal with people they like, and they want to deal with those who they think care about more than their dollars.

Sounds like a perfect opportunity to me. l

DEAN MINETT Managing Director Minett Prime Square

MAY 2020

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CR ESSENTIALS, BREU OCCASIONAL CHAIR

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ANZ PHARMA WHOLESALERS FOR YOUR ESSENTIALS SUPPLY

Now Available the perfect guest amenity!

Life Buoy Hand Sanitizer 50 ml perfect for on the go!

Keep germs at bay with this ‘on-the-go’ pack of Lifebuoy Hand Sanitizer 50ml. It is enriched with Moisturizers and Vitamin E that leave your hands 99.99%* germ free.

Lifebuoy Sanitizer is in gel form and it leaves your hands feeling soft, fresh and smooth.

This Lifebuoy Hand Sanitizer is convenient to carry and can be placed on your pocket, bag or purse for convenience.

For enquiries please contact Nitin Patel at nitin@anzpharma.co.nz

MACY AND TAILOR VEGE CRISPS

Real Honest Natural Snacks. Enjoy the natural, fresh taste of real food, without any of that other stuff. These come in 90g packs and in 2 great flavours. Beetroot with Sea Salt and Harvest Mix (Kumara, Parsnip and Beetroot) with Sea Salt and Pepper.

Gluten Free, Vegan Friendly and 100% Natural. These super crunchy artisan snacks are the perfect addition to your mini bar.

Contact us today 0800 100 307 hello@macyandtailor.com www.macyandtailor.com

The Breu Occasional Chair injects sculptural form into your living space, with its low architectural shape and contrasting material elements. Inspired by the elements of Californian living and influenced by contemporary Italian design, this chair is as likely to make a statement as it is to become your favoured seating spot. Designed in-house as an extension of a best-selling outdoor furniture piece. A wide selection of upholstery and timber stain options allow you to customise to your personal style. Optional fabric protection is available. www.cocorepublic.com.au/breu-occasional-chair-10924

DO YOUR GUT A WORLD OF GOOD

Karma Drinks could’t release a healthy fermented drink without it tasting delicious too. So behold; Karma Kombucha. 100% Kiwi owned, certified organic, unpasteurised (to keep in the live probiotic goodness) and containing less than 1g of sugar in each bottle. And just like all of the drinks in the Karma range, 1% of revenue from every bottle sold goes back into the Karma Foundation, so that with your help, they can do more good.

Available in four feel-good flavours: Raspberry & Lemon, Lemon & Ginger, Cherry & Berry and Mango & Passionfruit.

For more information or to start stocking these drinks then please contact james@karmacola.co.nz or call 021 457 422

PROTECT AGAINST INFECTION

Outbreaks of infectious illnesses like COVI D-19 mean it is critical for businesses to do everything they can to minimise the spread of bacteria.

The average office desktop is home to 400 times more bacteria than the average toilet seat. The Medigenic Infection Control Compliance Keyboard aims to tackle the fact that conventional keyboards spread more than just words.

This unique keyboard sets off audio and visual alerts at user-defined intervals, reminding the user to wipe it clean with any hospital grade disinfectant. The flat surface allows quick and easy disinfection and prevents bacteria from building up between the gaps of a conventional keyboard. A removable silicone cover means that you can replace a single component as opposed to the whole unit in the case of long-term wear and tear. Get in touch with Biodecon if you think your workplace could benefit from the Medigenic Infection Control Compliance Keyboard. Infection control mice are also available.

For more information call 09 442 4025, email office@biodecon.co.nz or visit www.biodecon.co.nz.

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WET/DRY VACUUMS V-WD-27 / V-WD-62 / V-WD-72

VEGE SLICES

The perfect snack for the mini bar or main bar. DJ&A Vege Chips are all natural and vegan friendly. They contain no MSG, no genetically modified vegetables and no artificial colours, flavours and preservatives.

To order contact Plum Agencies on 021 116 8018

Clean away dirt and water with Tennant Wet/Dry vacuums, and choose the right size and power level that you need. With advanced mechanical design, compact and lightweight machines ensure no loss of performance and can withstand up to 800 working hours. Also hosting quiet performance so your floors can be cleaned without disrupting work nearby. Each machine comes with SANIFILTER – Certified Antibacterial Treatment. This ​​ treatment is of the filters with silver ions (Ag+ ions) where it destroys bacteria’s membrane cell, fungus, viruses, micro parasites and inhibits their proliferation.​​Sanifilter has good cleaning resistance, up to 5 washes at low temperature (T=40°C). Immediate and effective action on the collected material avoiding bacteria re-emission in the exhaust air.

Antibacterial activity against both Staphylococcus Aureus and Klebsiella Pneumoniaes verified according to the JIS L 1902:2008 International Standard. ​For more information contact Tennant New Zealand 09 253 9013 or visit www.tennantco.co.nz

LEVEL LOUNGE COLLECTION

Designed by Henrik Pedersen, the LEVEL collection is a minimalist modular outdoor set. These modules from Danish Furniture NZ can be combined in a variety of ways to fit your space. Its lightweight frame is coated with powder gray aluminum and is easy to move around. The cushions are firm yet extremely durable and comfortable. The dark gray fabric also has a 1000 hour UV protection guarantee.

Complementing the modular couch is a large bamboo coffee table. This can be uniquely mixed in with the layout of the couch and matching ottoman. For more information visit www.danishfurniture.nz or email drew@danishfurniture.co.nz.

MACY AND TAILOR PRESSED PRETZELS.

COCO REPUBLIC, ALEKA TABLE LAMP

Aleka Table Lamp is classic in its shape and influential design. Finished in White or Black marble, the Aleka Table Lamp offers a polished and elegant appeal. Curved dome shades crafted in a Black or Brass have complimented the natural veining of its marble base offering visual texture alongside the smooth surface of the dome. www.cocorepublic.com.au/aleka-tablelamp-10911

Pretzels but not as you know them…flat.

Our pressed pretzels are thin and crispy and simply unique. Our recently launched 40g packs are available in 2 delicious flavours. Salted and our amazing Honey Mustard. These unique artisan snacks are the perfect match for a wine or beer or why not try these with peanut butter and chocolate along with a coffee! We also have these in large 180g share packs and 15g mini packs.

Contact us today 0800 100 307 hello@macyandtailor.com www.macyandtailor.com

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WHAT NEXT FOR OUR HOTEL SECTOR

Overnight our hotel sector nosedived from dealing with a critical shortage of hotel rooms to accommodate our booming tourism sector, to the heartache of closed doors and empty beds.

T

his drastic U-turn, so extreme and sudden to battle Covid-19, left hoteliers in freefall managing operations 24/7 to look after their guests, their staff and then look strategically at their operations.

While hotels more dependent on the Chinese market were first hit hard in February when our borders were closed to foreigners arriving from China, no one could foresee what would happen next as Covid-19 spread rampant across the globe leading to New Zealand shutting all borders and then moving to Alert Level 4. There’s no rule book for this.

A completely blank canvass where anything before, is virtually no more.

While every corner of our economy is impacted, tourism – our largest and fastest growing industry, our largest export earner – has been at the forefront. Just as air planes sit lonely on the tarmac, so do many of our hotels. Empty, their grandeur depleted. The places where tourists flocked. No longer the hustling bustling environments where travellers enjoyed renowned Kiwi hospitality.

Around half of New Zealand’s 250 hotels (50 rooms or more) are now closed. Those remaining open do so with skeleton staff to help stranded tourists, guests in self-isolation, air crew and essential service workers; the police the medical staff. Those working hard on the front line to keep us all safe.

As hotel doors closed, perishable and short dated food was given away to staff, to night shelters and charities. Those hotels still open accommodated staff for free. Staff whose flats had disbanded, or had become over crowded, and they had nowhere to go. The people came first. The guests, the staff – then a long hard look at the balance sheet.

Turn back a page, when hoteliers struggled to keep up with demand. When projected growth in new hotel rooms over the next 10 years estimated that there would be a significant shortfall in hotel rooms of up to 4,526 across New Zealand’s five focus regions by 2025.

Hoteliers then investing hundreds of millions into building new hotels so the tourists could keep coming and other businesses could enjoy the ripple on effect.

Today, we face a reverse landscape. Hotel occupancy plunged by 40 per cent in March this year compared to the same time in 2019 and RevPAR is down by 45 per cent mostly driven by the freefall in the second half of the month. It’s bittersweet when overseas visitor arrivals into New Zealand increased by 2.9 per cent in January, reaching 410,432 and beating market expectations.

So where to now for our multi-billion-dollar tourism industry? An industry contributing $40.9 billion to our economy each year, and $112 million each day.

The Covid-19 curve looks to be flatting but our borders won’t be open any time soon. Hoteliers may be resilient but they are also realistic. The remainder of the year, for those properties still open, will see very low occupancy, single digits in many cases with more hotels closing as stranded tourists return home, and as accommodation for essential services declines.

The next 18 months will be especially tough with just some hoped-for-but-not-certain domestic tourism including corporate travel returning, yet remembering people and businesses will have limited discretional spend. When the borders do open, they will open to countries deemed safe. Let’s look closely at our Australian neighbours who make up 40 per cent of total arrivals.

We must protect our hotel assets worth around $10 billion.

Any targeted rate on the commercial accommodation sector that Councils

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around the country have in the pipeline to pay for “growth infrastructure”, must go. The Auckland Provider Targeted Rate (APTR), must go. A rate that’s increasing the rates bill by up to 200 percent in some cases. It wasn’t sustainable before, and it certainly isn’t now - not in this new norm.

With a full recovery expected to take up to five years, everything to relieve the burden on the hotel sector must be done, including the government reviewing taxation obligations, depreciation and extending the wage subsidy scheme for those in the tourism sector, as things will be far from normal in three months’ time when the subsidy period currently ends.

While hotel owners unreservedly support the Government efforts to eliminate or minimise COVID-19 and ensure we live up to our 100% Pure brand, it is essential that support is given in various forms to recognise the economic and social disruption that its policies have caused.

We need to look closely at what other governments around the world are doing and stay connected with our counterparts across around the world.

Most of all, we need to stay positive in the knowledge that tourism, one of the hardest hit industries, will come back but it will take time and getting a real gauge on how long that will be, requires some crystal ball gazing. l

AMY ROBENS, Executive Director, New Zealand Hotel Owners Association.

Providing High Touch Service in a Contactless World As the COVID-19 pandemic has plunged the hospitality and travel sector into a cloud of uncertainty you may be just now starting to look at short-term and long-term strategies around what hotel operations and guest experience will look like. Reduced people to people contact will be required. Contactless check-in and service ordering is being recommended by industry bodies and hotel companies all over the world to encourage people that it is safe to stay in hotels again.

Investing in technology such as mobile Mobile Key, Mobile Check-in and Check-out, and In Room Tablets allows hoteliers to adapt to this “new normal” . It empowers guests to control more elements of their stay from the security of their own smartphone or in-room tablet helping to deliver guest and staff safety.

Smart phones are universal these days with the vast majority of travellers using one. For many years airlines and hotels have been using apps which allow travellers to book and check in online. The initial uptake of these apps as a hotel check-in and mobile key tool has been slow due to most being clunky or limited in features as well as the lack of availability of BLE (Bluetooth Low Energy) enabled locks., crucial for the success of a mobile key. Advancement in Bluetooth technology and guests ‘ changing wants and needs over time has seen mobile apps for hotels evolve into something more than just a mobile key. We’ve seen them become full service apps and more of a travel companion, following the guest through their entire journey.

When the guest is on their way to the hotel they can check-in from anywhere via the mobile app. They will receive their room number and arrival details and a key is sent directly to their phone. Upon arrival at the hotel the guest can proceed straight to their room without the need to spend time at the check-in desk.

An app such as INTELITY also offers the guest pre arrival hotel information, the possibility to activate housekeeping service requests, order in-room dining, book restaurants as well as spa and fitness service, content casting on smart TVs and mobile checkout. The benefits for the guests are multiple—contactless travel, fast check in and checkout, efficient service. The benefits for the hotel includes reduced front desk activities, better room turnover management and elimination of key costs.

Please contact the team at Brantas for more information – info@brantasinternational.com or +64 -9966-7662.

Saffire LX

Certified integrations with Dormakaba BLE lock systems make INTELITY Mobile Key both safe and reliable for your guests.

Features sophisticated RFID technology in a contemporary, understated design. Its high performance represents a secure, flexible solution bringing online capabilities and convenience to satisfy the technology needs of hotel properties, while optimizing the guest experience.

www.brantasinternational.com MAY 2020

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RETRO FUTURIS The Retro-Futurism design trend is the perfect mix of not looking like you’ve been teleported to the 70s and not looking like you’re stuck in a sci-fi film. Retro-futuristic designs are filled with clean lines, geometric shapes, grungy and faded aesthetics and vibrant colours. The feeling you get when you enter a hotel that feels homey, nostalgic whilst also quirky and modern is when you know you’ve nailed this trend.

INCANDESCENT ORANGE RETRO TABLE LIGHT

by Drew Barrymore Flower Home Resene Raging Bull

SHIMMER SIDE TABLE Resene Mozart

The ‘mushroom’ style lamp was a serious style trend in the 70s. Therefore, having this piece as a bedside table lamp will no doubt send waves of nostalgia for your guests. The dome-shaped shade creates a unique lighting ambience as the light focuses downwards. These ‘mushroom’ style lamps come in various colours but the orange hue, in a shade like Resene Raging Bull, definitely allows the retro style shine.

PANTON CHAIR

by Patricia Urquiola

This shimmery, pearlescent, iridescent, multi-coloured art piece showcases not only the craftsmanship behind glasswork, but the innovative use of angles and textures when playing with light. The Shimmer Side Table is characterized by a special iridescent multichromatic finish, the colours change depending on the angle in which the light hits it. With glimpses of purples, yellows and pinks this is definitely the retro-futro piece you’ve been looking for. The purple hues that shine out from this side table, like Resene Mozart, gives this side table an edgy and artistic look.

by Chaplins Resene Alabaster

The Panton Chair replicated the design originally conceived by Verner Panton in 1960. It was the first chair to be made completely out of plastic in one single piece. Chaplins has reimagined this style whilst sticking very closely to its original inspiration. The curvature of this chair makes it surprisingly ergonomic and comfortable for any guest. It is the perfect piece for a lobby waiting room or an outdoor patio. With its durable design, it can elevate any indoor or outdoor space.

The Panton Chair comes in various colourways of blues, oranges and reds, however, in a crisp white like Resene Alabaster gives this traditionally 60s piece a modern and futuristic flair.

PACHA LOUNGE CHAIR

by Gubi

Resene Half Spanish

The Pacha Lounge Chair by Gubi is in a luxurious cream velvet material, in a hue like Resene Half Spanish White. Propped on a glamourous gold metal base, this chair boasts a 70s feel. The rounded bubble-like style of this lounge chair first came into the design scene in 1975, as homestyle trends moved away from boxy and boring silhouettes.

The rounded edges give this ultimately ‘retro’ design a futuristic feel. Futurism celebrates the future and the advancement of technology; thus, we often see sleek nofrills design such as this.

SOLAR RUG Resene Code Red

by Gavin Harris The Solar Rug by Gavin Harris comes in a unique shape, making it the perfect piece for lounge settings. The two deep red circles on each side of the elongated oval rug, is in a similar tone to Resene Code Red. Each red circle is then outlined in a gradient effect of grey hues that mimic ring systems in space, hence the name of this piece. Made from 100 percent New Zealand wool, this piece can be custom shaped and coloured to suit any space. The astronomical inspiration behind this piece is what makes it have a futuristic feel. With the asymmetric outline of the rug, this piece definitely fits right in with the retro-futurism trend.

S M TAKES OFF AQUÁRIO CABINET

VADER CHAIR

The Aquário Cabinet by Ramón Úbeda is inspired by an aquarium.

Creating hybrids and juxtapositions between colours, textures and shapes throughout designs is Úbeda’s passion. The loud green glass, in a hue like Resene FOMO, is vibrant and unmissable. Paired with a classic warm-stained pine, the asymmetrical circular cut outs throughout the cabinet creates visual interest and allows the green glass to shine. This cabinet plays with the idea of different weights, with the ‘light’ aspect of glass and the ‘heavy’ solid wood; the immateriality of the first and the physical presence of the second, a juxtaposition like no other. This piece is the retro and futuristic to its core.

As suggested by its name, the Vader Chair, is inspired by technology, Jedi’s and the bigger scope of sci-fi.

This chair by Addition Studio is clean, simple but impactful. The thick circular tubes in an ink black like Resene Porter, follows one singular line orbiting the base of the chair. Sticking with the ‘no-frills’ nature of retro-futurism, this chair will make any room look sleek. Use it as a dining room chair for in-house restaurants or simply use it as a desk chair to motivate productivity and deep-thinking.

The rounded back and overall shape of this chair seems like something we’ve seen before in furniture design; however, it is difficult to pinpoint why it looks so familiar – this is the very nature and purpose of retro-futurism design.

by Ramón Úbeda

by Addition Studio

Resene Porter

Resene FOMO

THE PARKER

by Jory Brigham Design

Resene Adrenaline

Jory Brigham is a furniture maker who designs beautiful wooden furniture pieces that are modern yet nostalgic. The Parker in particular screams retro-futurism, with the interesting futuristic slimline design, this console unit is definitely unique. Mixing the different tones of woods is a very modern approach to furniture design, however, the splash of orange on the cabinets, similar to Resene Adrenaline, is what makes this piece have a nostalgic and retro feel.

Furniture pieces in any space should have their time to shine, and The Parker, will undoubtedly become the talking point for any space.

Colours available from Resene ColorShops www.resene.co.nz 0800 737 363 MAY 2020

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A NEW STANDARD I OF HOTEL CLEANLINESS Research has indicated that since the outbreak of COVID-19 consumers have heightened concerns regarding hygiene, while trust in cleanliness standards will be critical to restarting travel. With this in mind Hilton has announced a new program to deliver an industrydefining standard of cleanliness and disinfection in Hilton properties around the world.

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n a first for the hospitality business, Hilton will collaborate with RB, maker of Lysol and Dettol, and consult with Mayo Clinic to develop elevated processes and team member training to help Hilton guests enjoy an even cleaner and safer stay from check-in to check-out.

Hilton CleanStay with Lysol protection, as the program will be called in North America, will be a rigorous system that incorporates RB’s trusted knowhow and scientific approach to cleaning practices and product offerings. Experts from Mayo Clinic’s Infection Prevention and Control team will advise and assist in enhancing Hilton’s cleaning and disinfection protocols.

Hilton CleanStay will build upon the already high standards of housekeeping and hygiene at Hilton properties worldwide, where hospital-grade cleaning products and upgraded protocols are currently in use.

The goal of Hilton CleanStay is to provide guests with assurance and peace of mind. The initiative will create a focus on cleanliness that will be visible to guests throughout their entire stay: in their guest rooms, restaurants, fitness rooms and in other public spaces.

“Our first priority has always been the safety of our guests and team members,” said Christopher J. Nassetta, Hilton President and CEO. “Hilton CleanStay builds on the best practices and protocols we’ve developed over the last several months, allowing our guests to rest easy with us and focus on enjoying the unforgettable experiences we have to offer, while protecting our Team Members who are on the front lines of hospitality.”

RB will bring key talent and Lysol experts in hygiene and disinfection to the multi-year partnership, leveraging over 130 years of science-based research and thought leadership to support awareness, training and education, and product

delivery and systems. RB and Hilton are also exploring opportunities to expand the program into a global partnership.

“At RB we are committed to the relentless pursuit of a cleaner, healthier world. It is imperative that we protect all consumers, today and in the days ahead as we all look forward to new ways of returning to work and leisure activities,” said Rahul Kadyan, EVP, North America, Hygiene/Home, RB. “We are excited to be working with Hilton and Mayo Clinic to bring this expertise and our unique product solutions to the Hilton CleanStay with Lysol protection program.”

Mayo Clinic and Hilton share intertwined histories. Late in life, Conrad Hilton became a Mayo Clinic patient and supporter. In 1972, Hilton’s donation of $10 million helped launch the Conrad N. Hilton Building for Laboratory Medicine, which was the first building in the Mayo complex designed specifically for laboratory medicine.

Mayo Clinic, the top-ranked hospital system in the United States, will apply its experience and expertise to advise Hilton hotels on cleaning protocols, training programs, and quality assurance.

“Personal safety is extremely critical as we re-open business and recreational activities around the globe,” said Stacey Rizza, M.D., a Mayo Clinic infectious disease specialist.

“We are proud to bring Mayo Clinic’s expertise and knowledge to the COVID-19 response on a national and global scale. Mayo is looking forward to working with Hilton staff and advising them on the program protocol and training.”

While full details for the program are still in development and expected to be announced soon, hotel brand standards under consideration include:

• Hilton CleanStay Room Seal: Add an extra measure of assurance by placing a room seal on doors to indicate to guests that their room has not been accessed since being thoroughly cleaned.

• 10 High-Touch, Deep Clean Areas: Extra disinfection of the most frequently touched guests room areas – light switches, door handles, TV remotes, thermostats and more.

• De-clutter Paper Amenities: Remove pen, paper and guest directory; supplement with digital or available upon request.

• Focus on Fitness Centres: Improved guidelines for disinfecting the hotel Fitness Centre, possibly closing for cleaning multiple times daily and limiting the number of guests allowed in at one time.

• Clean and Clean Again: Increase the frequency of cleaning public areas.

• Guest-Accessible Disinfecting Wipes: Provide stations at primary entrances and key high traffic areas, for instance, a station to allow guests to wipe the elevator button before pressing.

• Contactless Check-In: Hilton will double-down on its awardwinning Digital Key technology for guests who desire to have a contactless arrival experience.

Guests can check-in, choose their room, access their room with a digital room key and checkout using their mobile devices through the Hilton Honors mobile app at participating hotels. Hilton will continue to expand its Digital Key capabilities to common doors and access points throughout the hotels.

• Innovative Disinfection Technologies: Hilton is exploring the addition of new technologies, like electrostatic sprayers – which use an electrostatically charged disinfecting mist – and ultraviolet light to sanitize surfaces and objects.

And throughout the new cleaning process, hotel team members will be provided with personal protective equipment and enhanced training designed to protect their wellbeing while continuing to deliver unmatched Hilton hospitality. l

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LAUNDRY AND BEYOND

NZYME is New Zealand’s leading manufacturer of ecofriendly cleaners. They use world leading technology to produce highly effective products that are completely safe for people and the planet. With the world at a tipping point, NZYME have recognised the detrimental effect that harmful chemical run offs are having on our environment. NZYME aim to disrupt this process by introducing biodegradable cleaning alternatives for domestic and industrial use.

How do enzymes work?

Enzymes activate and energise good bacteria that consume bad bacteria and/or contaminants at the microbial level. They eat protein and organic matter by feeding and turning the

contaminants into water, salts, and CO2 (carbon dioxide).

Enzymes cut the bonds (tubes) that attach atoms together that make up molecules. If the tubes that attach the atoms are cut, the molecule will no longer exist in its initial state.

Whenever there is a concern with bacteria, residue chemical cleaners, especially disinfectants do not perform as advertised. All

chemical claims are made from inside a controlled laboratory environment – not in the real world where it really counts.

Real world situations are significantly different than an incubator inside a laboratory where most validation tests are performed. Our environmental conditions can change in an instant – while the testing laboratory maintains controlled

for weeks which typically does not reflect the reality for day to day applications.

Procured by nature NZYME products contain plant-based enzymes combined with natural surfactants and scents. Enzymatic cleaners are powerful and scientifically proven to enhance the cleaning process, resolving problematic issues that harsh chemical cleaners can’t budge, like biofilm that protects harmful bacteria and is the leading cause of strong odours.

At NZYME they are passionate about saving the environment and proud to represent a range of products that are truly nature’s own.

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

BURNS & FERRALL HAS YOUR SANITISER SORTED

Burns & Ferrall, the innovative heart of hospitality, have your commercial hand sanitiser needs covered.

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SoftClean hand sanitiser is a 75 percent gel formulation, it kills bacteria without water and comes in an easy pump style dispenser.

SoftClean hand sanitiser is perfect for the stainless steel, refillable sanitiser dispenser and dispenser stand.

Made from 0.9mm 304 grade stainless steel the lockable Stoddart cabinet dispenser has an additional locking shroud to prevent out of

hours use. The dispenser is theft, vandal and tamper resistant with a 1 litre holding capacity, and can be refilled from any container (large or small). The dispenser can be wall mounted or stand mounted.

The hand sanitiser dispenser stand has an anti tip base and was designed to suit the Stoddart dispenser as well as other manufactured dispensers.

The stand is easy to clean with

hygienic, stainless steel surfaces with optional angled brackets for securing to the ground. Find all you need to maintain a high-level of hygiene in your business within Burns & Ferrall’s online Cleaning & Maintenance Guide. l Phone 0800 428 733, Facebook @burnsandferrall and Instagram @burns.ferrall

WHO YOU GONNA CALL?

Few things can cause more of a PR catastrophe for a hotel than a pest infestation. Aside from the obvious hygiene concerns, the modern consumer’s ability to impact a hotel’s reputation via negative online reviews means that a single cockroach can now, theoretically at least, bring down an entire hotel.

In New Zealand’s competitive hospitality market, it’s more important than ever to stay on top of potential infestations and ensure that guests don’t stumble upon any unsightly roommates.

Jonathan Simes, who runs Auckland-based pest control company Smash’d Em, has seen his fair share of out-of-control infestations. “In my worst ever case, I moved a fridge out and on the wall in the shape of the fridge was a mass of German cockroaches. The kitchen was in a small apartment room, and it was just manic, it stunk. I had to spend six hours there, I was disgusted beyond belief.”

Thankfully, there are precautions hoteliers can take to ensure their properties never succumb to such a dramatic infestation.

Food-handling areas are the most likely to attract pests, and as such should be treated with careful consideration. “Rats and rubbish should be the main concern for hoteliers,” said Simes. “Areas with food waste should be kept locked down and rodent-proofed, with bait stations providing a first level of security inside the room as well.”

Keeping bins empty and surfaces clean helps to encourage rodents – whose presence is almost guaranteed – to enter bait traps, ensuring they are quickly taken care of.

Rodents aside, ants, flies, and German cockroaches are the main kitchen pests in New Zealand.

Hygiene is of surprisingly little relevance when it comes to avoiding these critters. “Flies are flies, you can’t stop a fly from coming into a room. Cockroaches can come in with

a random box of bananas, and before you know it you’ve got some German cockroaches in the kitchen.” The key, then, is maintenance and prevention, with regular inspections of ‘hot’ areas like fruit storage areas, cartons, and the areas behind fridges.

Simes recommends such inspections every six weeks to three months minimum, as well as installing fly-catching precautions such as a non-intrusive pesticidecoated surface or a wall-mounted fly unit, designed to attract and eliminate flies. “Everything is customisable, it’s all about whatever suits your basic needs.”

In the hotel room, pests like fleas can prove difficult to contain. An individual flea can lay up to 500 eggs in its lifetime, meaning the population can quickly explode.

Introduce such a prolific breeder to a heavily trafficked property like a hotel, and it’s only a matter of time, as the insects jump on people to feed

before jumping back off to either lay eggs or rest and grow. With cleaning staff moving from room to room, a few fleas in a single hotel room can quickly spread throughout the entire property. “Give fleas an edge and they’ll take over, especially in a hotel situation,” said Simes.

Though it’s a grim subject matter, the good news is that with the right precautions, there is no reason for a hotel to ever suffer a significant pest outbreak. The key lies in prevention. “It’s important to not make a place comfortable for a pest to live in. If you can’t do that, it’s about minimisation and catching them at the door. Regular pest management with detectors placed through all the rooms, inspected every quarter, will give you an idea of how things are moving, pest-wise, inside that complex. If you haven’t brought down your complaints to almost zero within a year, then there’s a deeper underlying issue that needs to be solved.” l For more information contact Smash’d Em, Ph: 64 390 6445, email: smashdempests@gmail.com or visit www.smashd.co.nz

Jonathan Simes

NEW SANITISING TECHNOLOGY FOR HOTELS

Innovative technology meets contemporary design in this new way to sanitise and refresh your clothes in your wardrobe.

The new Samsung AirDresser removes odours and wrinkles as well as dust and germs. It is made to provide an alternative way to take care of your treasured garments. Samsung’s latest innovation uses a powerful air and steam system to freshen up garments. Simply place your

garment inside the unit, and wait for it to runs its course. The Jet Air and Air Hangers loosen and remove engrained dust. This unit is not only good for garments, but it’s also great for bed sheets and linens.

With the Deodorising Filter function, the AirDresser works to remove odour-causing particles whilst the Self-Clean technology dehumidifies, sanitises and deodorises the interior of the unit

itself. This innovative technology can allow hotel owners to provide a service for their guests to use during their stay. Either, in every hotel room, or a communal unit for everyone to use. The AirDresser can eliminate the need for washing machines, as guests are likely to wash their clothes thoroughly once they are home anyway, an AirDreser seems to be a perfect idea for anyone in the hotel sector. l

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CLEANING HOTEL GUEST ROOMS POST COVID-19 “The hotel industry in New Zealand has always had a commitment to cleanliness and safety for their employees and guests, however as we all know guests, whether domestic or international will be wanting to have peace of mind and assurance that the hotel room they are staying in, has been cleaned and is safe for them.

This means that hotels are faced with reviewing their processes and how they will clean their guest rooms and what they will clean and how will they communicate this to their guests? Remember the introduction of toilet seat sashes with a message to say it had been cleaned? The challenge is how do we do this for a whole room!

There are a number of global chains that have introduced their own standards to ensure guest safety, which will start to set the guest expectations as we move forward. Organisations that do not have something in place will not thrive (and likely even survive) in the future.

There are some interesting articles coming to the fore around what different organisations are doing to create best practice and cleaning guidelines.

One interesting article is https://www.ahla.com/ sites/default/files/Safe%20Stay%20Guidelines.pdf.

While cleaning, health and safety is all about showing and telling in post COVID 19, There are many aspects for hotels to consider: • Ensuring the guest and staff safety and health at all times.

• How will they audit and track all procedures?

• What are the common touch points within the room that are shared from guest to guest?

• How will they be cleaned?

• What type of cleaning chemical should be used?

• What type of equipment would be used? And how will it be cleaned between rooms?

• What do they need to offer the guests in terms of amenities to allow them to do their own surface/hand sanitising for peace of mind.

Whatever hoteliers do, it needs to be communicated throughout the guest journey.

Particularly with the heightened health consciousness and awareness that we now live in it will be as important knowing it is safe and clean as having it safe and clean! This can be shown in many ways, but the most important way is ensuring that your team are living and breathing the practices themselves. Like any culture in a business, it is how the team operates and the habits they form that show through to the guests.

Ensuring your team are taking precaution themselves, not cutting corners, following procedures as well as have good hygiene practices when it comes to hand hygiene, personal hygiene and the list goes on.

This will need to be added to your team

training programmes and induction process as well as embedded into all your HR documentation.

Making sure that your team is practising these habits whenever the guest is interacting with them, is imperative. The guest will feel a lot better about the cleanliness of their room, if they have seen good habits from your team from the minute they walk in the door, and the facilities you have put into the hotel for their use throughout their journey from the reception to the room (such as hand sanitiser stations by the lifts).

Create a culture of “fastidious hygiene” How many of us can remember eating at a great restaurant, but lurking in the back of our minds is the sight of the public washrooms when you have used them? It makes you start doubting the hygiene of the kitchen. It’s the little pointers we give in the presentation of our business that show up that we care for detail – and one of those details is the cleanliness of your public spaces – in particular the entrance to your hotel.

As leaders in guest experience in hospitality we are continuously exploring how we can add value to you and to the industry. Knowing the complexities of hotels and the growing cleanliness expectations of guests we are offering a free appraisal of your hotel cleaning procedures and can work with your team to create a cleaning program specific to your hotel post COVID19.” l REUBEN BEATSON Managing Director of Astro Hospitality. For more information call 0212286063 or email reuben@astro.net.nz.

FOODSERVICE 2020

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en the vines betwe

A In the mid-90s, Stephanie Henderson-Grant and her husband Andrew Grant purchased a five-hectare property with a 4-hectare vineyard on Church Road in Waipara, nestled between traditional pastoral and cropping farms, adjoining vineyards and the Waipara Domain.

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t that stage, I was working in a nearby winery while my husband ran his family’s business,” Henderson-Grant explained.

Having graduated from Lincoln University with an honours degree in Agricultural Science, HendersonGrant worked for several years in the wool industry before becoming interested in wine.

The appeal of the wine industry led her to study winemaking via a correspondence course. During her study, she worked in various areas of the wine business, from sales and marketing to cellar-hand and eventually winemaking.

A love for the environment, biology and science, hands-on creativity, and meeting interesting people, were among the aspects that drew Henderson-Grant to winemaking.

She explained that there was no bolt of lightning moment, nor did she grow up knowing exactly what she wanted to do. Winemaking, it seems, found her.

In 2001 the couple built a home on the property on Church Road and started a family.

“In 2005 I gave up winemaking to look after our young children (now three lively teenagers), but by 2008 I was really missing the winemaking so decided to get involved again and thus the beginning of Ataahua Wine.”

The first couple of vintages were made at a neighbouring winery;

then in 2010, the couple converted their barn/storage shed into a mini winery and filled it with a collection of secondhand winemaking equipment they hand found for sale.

“Over time we added additional bits and pieces of equipment, barrels, a cooling system until the winery had everything we needed.”

Ataahua Wine’s mission is to sustainably produce delicious wines that express the beauty of the vineyard, the valley, and the land from which they grow.

Like many small family businesses, the team is made up of the Henderson-Grant family, with help enlisted from wonderful and experienced local contractors at various times of the year, such as for pruning, bird netting, and harvesting.

“We try to produce wines that people can absolutely enjoy, so wines with a richness, a uniqueness and with a level of complexity that are best enjoyed with good food and great company.”

Over the years the winery has worked out that its customers tend to be the more discerning and adventurous wine consumers who are prepared to pay a little more to drink a handcrafted artisan wine.

The winery sells to many restaurants throughout New Zealand which works with the philosophy of enjoying wine with good food.

Up until January this year the family lived and worked in the

beautiful little vineyard, in the midst of the Waipara Valley, on Church Road, just behind the site of the North Canterbury Wine & Food Festival.

“We’ve recently moved and are very happy to call another beautiful vineyard home,” explained Henderson-Grant.

“Our new site is only 2 km away but has a different aspect and is on the terraces above the Weka River.

We have all settled very easily into our new site and are so excited by the soil, the vineyard and the wines this property will produce.”

The new property is twelve hectares with eight hectares close-planted in vines. The varietals include Pinot Noir, Syrah, Chardonnay and Riesling. The 2020 vintage will be the last wines produced from the Church Road vineyard.

Henderson-Grant’s philosophy when it comes to winemaking is to try not to interfere too much, to let the wines be expressive of the season, the soil, and the varietal.

“I do tend to allow longer than normal skin contact time to extract as much flavour as possible out of the grapes. Apart from that, it’s just gentle handling of the fruit and wine.”

Henderson-Grant’s favourite part of her job is tasting the wine from the barrel, and it is on her bucket list to visit every winery in the country.

When not crafting boutique wine,

Henderson-Grant loves mountain biking, walking and during the summer swimming, snorkelling, and fishing in the sea.

“In winter we love to ski as a family, and I really enjoy cooking for the family also. I have always enjoyed having a small vegetable garden and happily tend to that all year round.”

April is usually Ataahua Wine’s primary month of harvest; however, some years, such as 2020, the team start harvesting in March, other years they may still be going in May. Harvest timing is dependent on the warmth of the season and ripeness of the fruit.

Ataahua Wine is currently offering a full range including Ataahua 2017 Riesling (off-dry), Ataahua 2018 Riesling (slightly sweeter mid style), Ataahua 2016 Gewurztraminer, Ataahua 2017 Sauvignon Blanc, Ataahua 2017 Chardonnay, Ataahua 2016 Pinot Noir, and Ataahua 2016 Merlot.

Henderson-Grant’s advice to someone starting in the industry?

“Be in boots and all, for the long haul, stay positive and enjoy it. This wasn’t advice given to me personally, but Benjamin Franklin did say ‘Wine makes daily living easier, less hurried, with fewer tensions and more tolerance’. Good solid advice I’d say.”

We couldn’t agree more.

Ataahua wines are available through www.ataahuawine.co.nz l

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35

SELAKS 1934 RANGE

1934 is where our story began, with Marino Selak selling the first Selaks wine in New Zealand. We continue to honour his winemaking traditions, crafting distinct wines, for the modern palate from our home in Hawke’s Bay. Winemaking the Selaks way since 1934.

SELAKS 1934 MERLOT (2017)

SELAKS 1934 CHARDONNAY (2019)

Selaks 1934 Merlot is rich and mouth-filling, with a superb balance between fruit sweetness, acidity and tannins. Spice and dried herb complexities round out the taste while a fruit forward nose of ripe plums and black fruits is complimented by sweet, spicy oak notes. The fruit was crushed into small red fermentors. Initial fermentation took place over ten days, the wine remained on skins for a further seven days until pressing.

Maturation took place in a combination of stainless steel tanks and oak barrels.

Crushed and de-stemmed, the juice had minimal skin contact. A portion was transferred directly to barrel for fermentation and remained on lees in barrel through malolactic fermentation. Maturation took place in a combination of oak barrels and stainless steel tanks until blending. Selaks 1934 Chardonnay has a smooth and creamy texture with well integrated toasty oak characters and a long lingering finish, the aroma is of ripe stone fruit complemented by notes of brioche and vanilla.

SELAKS 1934 ROSÉ (2019)

SELAKS 1934 SAUVIGNON BLANC (2019)

With minimal skin contact, around 30 percent of the juice was drained off at the crusher, prior to the fruit being transferred to the presses.

A carefully managed cool fermentation process was used with this young wine being racked off yeast lees immediately after fermentation. Selaks 1934 Rosé has an elegant, finely flavoured palate with crisp natural acidity, fresh berry flavours and a dry finish. This Rosé has lifted and bright aromas of watermelon with berry fruit and floral notes.

After clarification the juice was carefully fermented under controlled conditions, with the aim of maximising primary fruit character. This young wine was immediately racked off fermentation lees at dryness.

A portion of the wine was matured in older oak barrels to enhance mouthfeel. Selaks 1934 Sauvignon Blanc has a crisp, refreshing palate showing tropical fruit with lemon and lime flavours. The aroma is rich and tropical with some citrus notes.

GOOD COCKTAIL CO.

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REEFTON DISTILLING CO.

WILD RAIN VODKA

With Natural Botanical Extracts All natural and 100 percent vegan, Good Cocktail Co is known for its superb mocktail mixers. Its simple ready-to-use mixers just need ice and are ready to go. Available in 500ml pouches or 750ml bottles, these mixers save time and labour costs. The three flavour variants available are Mojito, Cosmo, and Margarita. Good Cocktail Co also produces a Simple Syrup perfect for cooking or beverages. Good Cocktail Co’s products blend seamlessly and are simply delicious.

Add ice, a splash of alcohol, and voilà! Great cocktails made easy.

Blueberry Liqueur, 700ML (*ABV) Spray-free West Coast Blueberries are set to steep in a neutral spirit before being strained and infused with Rata honey, Cloves and fresh Lime peel. Delicious mixed with tonic, soda or Prosecco, poured neat over ice, or added in generous splashes to Little Biddy Gin, and Champagne cocktails. Also divine poured straight over vanilla icecream. Currently available online through www.reeftondistillingco. com via contactless delivery. *Note: abv% varies per batch.

Current 19/001 batch is 24.5% abv.

Tayberry Liqueur, 700ML (*ABV) Made with West Coast Tayberries steeped in a neutral grain spirit, strained, and infused with Rata honey, Cloves and Lemon peel.

Sweet, but not too sweet, this richly coloured liqueur overflows with pure fruit flavour.

Delicious mixed with soda or Prosecco, poured neat over ice, or added in generous splashes to Little Biddy Gin and Champagne cocktails. Currently available online through www.reeftondistillingco. com via contactless delivery. *Note: abv% varies per batch.

Current 19/002 batch is 25% abv.

700ML (43%ABV) A smooth, clean spirit that captures the sweetness of pure West Coast rain. Currently available online through www.reeftondistillingco.com via contactless delivery.

36

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DARE CHAIR

Our biggest selling occasional chair, sits extremely well, sturdy construction with a wipeable heavy velvet commercial fabric.

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The Porto herringbone inlaid desk is a great feature as a desk or hall table in a motel unit or apartment.

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COM M E RCIAL

MAY 2020

37

MEET THE CHEF

Jonathan Rogers HEAD CHEF Matakauri Lodge, Queenstown

H

ead chef at Matakauri Lodge, Jonathan Rogers has been cooking since 1997.

After an apprenticeship at Orbit Restaurant in the Auckland Sky City Sky Tower, Rogers has worked in various kitchens around the world.

“The highlights definitely being The Bearfoot Bistro in Whistler, Canada and a stage at Alain Ducasses Restaurant Mix in Las Vegas,” Rogers told Hotel magazine. Skateboarding was Rogers first passion, he originally saw the food industry as a pathway to his dream career.

“During my teens I worked at Pizza Hut which I really enjoyed. I decided to become a chef so that I could work nights and pursue my dream of becoming a sponsored skateboarder.”

Originally from Papakura, Auckland, Rogers first studied at Manukau Polytechnic. Being an avid skateboarder and snowboarder, he moved to Queenstown in 2001 to snowboard and never left.

Rogers built a reputation in Queenstown over almost 20 years, working in high-end, luxury kitchens. While at The Bay of Many Coves Resort, a luxury five-star resort hotel in the Marlborough Sounds, the executive chef at Matakauri Lodge moved back up North. “They approached me to take over at Matakauri due to my local knowledge and reputation in Queenstown.”

Rogers typical day starts at around 10am when he checks on the morning chefs to see if they need help with anything and that they are on top of their prep.

“We change the menus every day at the lodge,” explained Rogers. “From 11am until 3pm I’ll be prepping for dinner. Between 3pm and 4pm I write the menu for the following day and do any other admin.” The team at Matakauri Lodge break for a family meal and then Rogers briefs the staff on that night’s menu.

“Our restaurant is a little bit different as we cater

mostly to in-house guests although it is open to the public. We are always trying to focus on developing dishes that showcase the finest seasonal New Zealand ingredients in an innovative fashion.”

Guest satisfaction is the most rewarding aspect of Rogers’ job, that and the strong bonds that are formed between team members. With the lodge currently shut down until October Rogers is focused on rebuilding that team and getting Matakauri Lodge back up and running.

In the meantime he is also excited about the release of his first cook book South. Many of the recipes in South echo the sentiment of Roger’s focus for the Matakauri Lodge menu, that of using ingredients in an innovative way.

The book also emphasises what wild and foraged Central Otago produce is all about. Ingredients used in his Fiordland Venison recipe for example, such as watercress, nettles and Miner’s cress were foraged from around Queenstown.

Rogers’ love for his adopted home town is reflected in his food and his hobbies, when he’s not in the kitchen he can be found skateboarding, snowboarding, hiking, and , of course, foraging.

It would appear that Roger’s passion for food may have finally overtaken his passion for being a pro-skater as he continues to explore new areas of flavour creation. “Im currently working on a range of flavoured sea salts and will add to this early next year with a selection of sauces inspired by the wild flavours of Central Otago.” l For more information about Matakauri Lodge visit www.robertsonlodges.com/the-lodges/matakauri

38

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We would recommend judging us by the glass.

Available in fine wine retail outlets.

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MAY 2020

39

SureCrisp™ Fries 10mm Product Code: 1000007419

*Based on a delivery time of 30 minutes from preparation, under simulated conditions.

Subject to compliance with McCain’s cooking instructions. Product quality may be affected by different delivery conditions such as packaging, delivery protocol, travel times and climate. † Compared to McCain 10mm Fast Fry.

mccainfoodservice www.mccainfoodservice.co.nz