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THE CURATE’S EGG
Caitlan Mitchell, Editor, caitlan@reviewmags.com
What makes a five-star hotel? Well, we believe it’s quality and attention to detail. Last month the Hotel team was in China, and stayed in three very different five-star hotels. Two of them were in Shanghai and one was in Beijing. Starting off, Hotel A in Shanghai had a grand lobby with a very grand chandelier in the foyer, unfortunately, they didn’t put the lights on which rather dimmed the experience. Overall, the entrance interior was a little tired and dated, but they did have a red bean juice readily available for guests. The staff spoke very little English and had trouble using digital translators. The halls of the upper floors were clean, but a little dark and the simple styling a little dated. The saving grace for this hotel was that the rooms had fantastic large marble bathrooms which were clean with modern checked tiling. The beds were less inspiring but the sheeting was clean and in good condition. The unfortunate less than five-star mini-fridge was literally operating at such a low temperature that it was almost off. Unable to get the message across to the front desk, they sent someone up to our room, who after a lot of sign language decided to unplug the fridge and take it out of the room. Minutes later, a new fridge turned up, was plugged in but an hour later it was running at the same warm temperature. Warm water, anyone? Hotel B in Beijing had a reception featuring huge three-storey high windows with lots of natural light beaming in across the black marble
floors. The staff immediately greeted us in perfect English and recommended local restaurants and asked if we needed any assistance for our meetings. Every time the staff were attentive, greeting us by name and were available to help in any way they could. They remembered who we were, where we were from and that made such an impact on our stay. Very welcoming and nothing was too much trouble. The hallways on the upper floors were spacious and bright, with coloured carpets toned in rich colours in abstract patterns. Entering the room for the first time, the view was fantastic, the beds were large, lush and soft. The quality of sheets was notable and the pillow menu made for a perfect nights sleep. A beautiful chaise lounge was placed against the window accompanied by a small traditional tea station with loose leaf tea and a charming ceramic electric kettle. The bathroom was what dreams were made of. Tall ceilings, huge mirrors, electric remote controlled blinds. A makeup/shaving mirror with strategic lighting. A waterfall shower paired with a wall shower. Then came Hotel C, we were really excited about staying in this popular Shanghai hotel as it was attached to a large mall and had a variety of high-end restaurants. It turned out to be a case of location over quality. Reception was lovely, so were the meeting rooms, but the hotel rooms were tired, sheeting should have been consigned to the bin, and the bed was so hard it made the floor feel soft. Like the curate’s egg, the hotels were good in parts, however, to be five-star, all aspects have to be excellent, not just reception or just the bathroom, or just the bed, or the staff, but all pieces of the puzzle coming together to create a warm welcoming restful environment that guests want to return to again and again. That’s five-star.
3 June: QUEEN’S BIRTHDAY 17-25 June: Tourism New Zealand Roadshow 19-20 June: 2019 New Zealand Hotel Industry Conference, Auckland 26-28 June: Malaysia International Food & Beverage Trade Fair, Kuala Lumpur 17-19 July: Hotel Investment Conference Australia New Zealand, Sydney 24-25 July: No Vacancy, Sydney 14-15 August: Tourism Export Council of New Zealand Conference, Christchurch 15-19 August: Hong Kong Food Expo, Hong Kong 22-23 August: NZ Cruise Association Conference, Auckland 28-30 August: EQUIP&DINE Asia, Singapore 3-4 September: Tourism Summit Aotearoa, Wellington
SPIDER-MAN: FAR FROM HOME
MEN IN BLACK INTERNATIONAL
SECRET LIFE OF PETS 2
JULY 4 Following the events of Avengers: Endgame, Peter Parker goes on a school trip to Europe with his classmates. During his trip abroad, he takes on new threats in a world that has changed forever. He is quickly recruited by Nick Fury to team up with Quentin Beck, also known as Mysterio, to battle the Elementals.
JUNE 13 Continuing the legacy that is Men In Black, Chris Hemsworth and Tessa Thompson star as Agent H and Agent M. Utilising the iconic high-tech weaponry and gadgets, they battle aliens on Earth, but the tables turn when they discover a major threat within their own ranks.
His owner is getting married and is having a baby, Max the terrier is facing some major life changes. When the family takes a trip to the countryside, the nervous terrier has several run-ins with canineintolerant cows, hostile foxes and a scary turkey.
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www.hotelmagazine.co.nz CHAIRMAN: Peter Mitchell, peter@reviewmags.com PUBLISHER: Tania Walters, tania@reviewmags.com ADMINISTRATION MANAGER: Kieran Mitchell, kieran@reviewmags.com EDITORIAL DIRECTOR: Sarah Mitchell, sarah@reviewmags.com
EDITORIAL TEAM: Alan Higgs, Georgina McKimm, Chris Glavovic
EDITOR: Caitlan Mitchell, caitlan@reviewmags.com
GRAPHIC DESIGNER: Ciaran Carroll, kez@reviewmags.com
CONTENT MANAGER: Caroline Boe, caroline@reviewmags.com
SENIOR DESIGNER: Raymund Sarmiento, raymund@reviewmags.com
OWNED
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.
24-27 September: Food & Hotel Malaysia, Kuala Lumpur 5-9 October: Anuga 2019, Cologne 15 October: Hotel Revenue Distribution Summit, Singapore 23-25 October: 2019 Hotel Investment Conference Asia Pacific, Hong Kong 24 October: New Zealand Tourism Awards, Christchurch 28 October: LABOUR DAY 31 October-1 November: Maximum Occupancy, Sydney
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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JUCY LAUNCHES PODS IN US
Jucy is bringing its pod hotels to the United States. Currently, Jucy operates micro-accommodation properties in Auckland, Queenstown and Christchurch, but has now signed a deal to operate a Jucy Snooze property in San Diego with over 220 pods. The company already expanded its campervan rental operations in the US in 2015. The proposed $16 million San Diego hotel will be the company’s first
accommodation abroad. Jucy’s CEO Tim Alpe said the company is working with its US partner to open more hotels in Southern California locations like Hollywood and Santa Monica. “The Jucy Snooze concept is about meeting the growing demand for budget accommodation as well as designing socially interactive spaces for Millennial and Centennial (Generation Z) travellers who want to connect
with others while they travel,” said Tim Alpe, CEO, Jucy. “The US operators have visited our sites around New Zealand and have seen nothing else like it; they plan to expand the Jucy Snooze concept throughout the US.” The move will complement Jucy’s vehicle rental business in the US and provide the opportunity to cross-sell accommodation to the company’s growing customer base. The 2000sqm hotel will launch under the Stay Open brand. It is adjacent to San Diego Airport and will have 226 pods as well as six rooms with ensuites. The hotel will feature a rooftop bar and restaurant, as well as an app which aims to help guests mingle, introduce them to local events and order food and beverages. The hotel will also offer a self-check-in service, allowing guests to check-in without queueing and letting them access their rooms through their smartphones. l
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Qantas has flown the world’s first zero-waste flight. All the products on-board the Sydney to Adelaide flight were re-used, recycled or composted. Queenstown Lakes District Council has set its proposed visitor levy tax rate at five percent. New Zealand’s 64 international conference events in 2018 were collectively worth $49.5 million to the New Zealand economy.
Heritage Hotels has launched its Heritage Dunedin Leisure Lodge. Marriott International and Hilton have placed in the top five on DiversityInc’s report on the Top 50 Companies for Diversity in the US list. The Invercargill City Council has declined a request to demolish the Bluff’s Club Hotel.
sites in Queenstown.” Dixon said the build cost was 10 to 20 percent cheaper than traditional New Zealand hotel builds. The raw materials were especially cheap, costing between 30 to 70 percent less than New Zealand alternatives. “Before the earthquakes, there were some 3900 three to five-star branded hotel rooms in Christchurch. Post the quake, that number plummeted to less than 1000,” said Paul Dixon, director of
PRICES STILL GROWING Travellers visiting New Zealand paid 4 percent more for accommodation in 2018 than in 2017. According to the latest Hotel Price Index from Hotels. com, Queenstown was the top destination in terms of price, averaging at $293 per night on the index, a 3 percent increase. Of all the areas, Dunedin and Te Anau had the highest growth percentage in prices paid per night, rising 9 percent. Auckland was the only region in the top 10 most popular destinations to decline,
Hilton has overtaken Marriott as the world’s most valuable hotel brand, according to independent brand valuation consultancy Brand Finance.
The Duke of Marlborough, New Zealand’s oldest pub, was evacuated over a bomb threat but was given the all-clear later that afternoon.
FIRST MODULAR BUILD
The five-storey modularbuild Arden Hotel in central Christchurch is putting its last touches together before opening. Developer Gary Le Pine’s Lepdon Holdings has sold a 15-year lease for the 88-room property to Golden Grand Trading, with two further rights of renewal. The property was built in a factory in Vietnam and was shipped to Christchurch in 17-metre long double-rooms and corridor modules. This includes all fixtures, fittings and furniture, down to bathrooms and paintings. Shipping the project took approximately four weeks and made up about seven percent of the building’s costs. “Electrical cabling was the only component of the Arden hotelbuild bought in New Zealand. Arden hotel builder TLC now has two further 200-room hotels to build in its Vietnamese factory for
IHG is planning a newbuild Holiday Inn in Queenstown’s Remarkables Park.
dropping 3 percent. However, it still retained its position as the number one destination for international tourists. Among domestic travellers, Auckland, Wellington and Christchurch were still the top spots on Hotel. com, with no change to the top ten most popular destinations since 2017. Queenstown was the most expensive location for local holiday-goers ($233), followed by Auckland ($177). In terms of outgoing travellers, New Zealand has slipped from its place as
hotels and tourism, Bayleys Real Estate. “With properties such as The Hotel Grand Chancellor, the All Seasons Christchurch, the Heritage Towers, the two Millennium-branded hotels, the Best Western Clyde, the Holiday Inn City Centre, and the Holiday Inn on Avon all being taken out of the city’s room inventory as a result of the quakes, there has a been a hole – which Arden Hotel will ultimately help fill.” l
Australia’s number one source of international travellers with China taking the top spot. Regardless, Australian cities were still very popular with New Zealanders. Sydney was Australia’s most popular destination among kiwis, followed by Melbourne and the Gold Coast. Honolulu and Bali were the other two destinations in New Zealand’s top five travelling destinations. New York had the highest average prices paid for accommodation by New Zealanders, averaging $387 per night, a 10 percent increase from 2018. l
UNDER THE SPOTLIGHT AT NZHIC New challenges facing the hotel sector such as the troubled construction sector, investment, competing accommodation platforms, finance, and staffing issues will be put under the spotlight at this year’s New Zealand Hotel Industry Conference. Co-hosted by Tourism Industry Aotearoa and Horwath HTL Ltd, the conference attracts hotel managers, investors, developers, hotel chains, government agencies, and hotel industry consultants. Speakers at the event include vice president of operations Australia for Hilton Hotels Heidi Kunkel, former Prime Minister Sir John Key, and chief executive of SKYCITY Entertainment Group Graeme Stephens. Held on 19-20 June, the event is once again being hosted Cordis, Auckland. l
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WHO’S EXHIBITING AT THE CONFERENCE? On 19 to 20 June, New Zealand’s biggest annual hotel industry event, the New Zealand Hotel Industry Conference, is being held at Cordis, Auckland. Make sure to check out these suppliers while you’re there.
ADMIRE COMMERCIAL Manufacturers and installers of drapes, sheers, blinds, soft furnishings and suppliers of furniture and equipment to the hotel industry for over thirty three years, our company has worked hard to build a well-deserved reputation based on innovation, knowledge, quality products and affordability.
Admire Commercial has a nationwide installation team that has a comprehensive understanding of working in the commercial hotel project environment and we are very accustomed to working on development sites. When you deal with our team you can be assured of absolute professionalism, personal attention, exacting standards, superior quality and just as important value for your investment.
Let our experienced design support staff and consultants advise you on current market trends, technical enhancements, innovations and superior space utilisation. We are Christchurch, New Zealand - based and are currently involved in many major projects right across New Zealand.
the Astro team’s operational understanding of working in hotels and the challenges that hoteliers face every day. That’s why we have made it our mission to make it easy for you to create superior guest experiences. We are hotel guest room specialists, and we have considered every aspect of your guests’ stay while in their room. Once the door closes and the guest is alone, it’s all about those touch points that will enhance their stay and ensure a superior guest experience
compelling them to tell the world via social media. Leading with business agility joined with our young and enthusiastic team, we take time to research global hotel design trends and hotel industry changes around the world. This enables us to work with you to stay ahead while creating superior guest experiences. To create moments of delight for people every day. 0800 466 966 www.astro.net.nz
deliver these projects in full and on time with unrivalled experience. With every refurbishment or new build comes a significant interior design element that inevitably requires premium quality window furnishings. Draperies in particular will often add that final touch to any room or public space to make you, your client and guests stand back and admire the room.
It gives the feeling of luxury and elegance that, in conjunction with clever design, provides the user with a lasting positive impression and a desire to return for more. Stop by our stand at the conference Leigh Jackson (1967) Ltd.
options from a range of trusted New Zealand and international suppliers. From a small intimate space to a large resort, we handle product selection, supply, and logistics. Our goal is to make your space a great place to be. Our clients include Accor Hotels, Cordis, Eichardt’s, Grand Windsor, Hilton Taupo, Hilton Queenstown, Marriott
Resort Momi Bay Fiji, Six Senses Fiji, Millbrook, Sofitel, Intercontinental Fiji, Sheraton Fiji, Pullman and Holiday Inn. Please come and see us at our stand no. 6 at HIC or call ahead to make an appointment – T +64 9 309 0035 Contact: Gaby Wilson gaby@thehotelspace.co.nz www.thehotelspace.co.nz
T +64 3 366 2816 www.admirecommercial.com
ASTRO Astro Hospitality has worked with hoteliers in New Zealand since the year 2000. Founded by Richard Beatson who is still actively in the business, his six sons are now helping to take the business to a whole new level. Based on our strong family values, this has driven us to create partnerships with all those we do business with that engage and delight. Hotel managers credit
LEIGH JACKSON Leigh Jackson Ltd has been in the business of working alongside hotels, designers, architects, and more to make their visions a reality for over 50 years. With many large scale refurbishments, new builds, and fitouts to our name – we have the expertise and capacity to
THE HOTEL SPACE As the name implies, The Hotel Space, team specialise in procurement and delivery of industry specific products for your space. Indoor, Outdoor, OS&E, Artefacts, Branded Goods and more. Working closely with decision makers, we look at your business needs and present
T +64 9 846 1147 www.leighjackson.co.nz
SEEKOM Online booking and distribution solutions Introducing SEEKOM, your New Zealand owned Cloud Based Property Management System and Channel Manager. Wellington based since 2002 with a team of 23 offering Venue Management Software, Xero Integration, Dynamic Rates, Virtual Rooms, Multiple Property Accounts, and Unit Owner reconciliation. As well as offering Dynamic Rates we also integrate with Rooms On Line for your
revenue management. Current happy users includes all Juicy Properties, D.O.C, Kiwi Holiday Parks, Top 10 Holiday Parks and large properties such as Gilmer Hotel, Stay South Apartments, Wellesley Hotel and Southern Cross Apartments. Seekom offers the complete package to you including totally managed websites to ensure your “shop window” is always up todate.
With our websites, booking screens and integrated PMS we are the ideal answer for your front office needs. Take time to visit our stand and see our cutting edge functionaly coupled with reliable good support. We are able to offer demo’s at our stand or organise an online session with a team member to suit you. T +64 4 9748008 | F +64 4 974 8009 www.seekom.com
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SETTING-UP BUILDING PROJECTS FOR SUCCESS, NOT FAILURE Between building projects running late and over budget, to regular announcements of the business failures of builders and sub-contractors; the New Zealand construction industry has frequently been in the media spotlight. This has resulted in the hotel industry having concerns about the construction sector’s ability to resource and complete building projects.
Malcolm Fleming, CEO New Zealand Institute of Building
There are two main contributors to the current environment: • Procurement in the construction sector is too often based on lowest cost, coupled with the emergence of clients developing contracts that shift risk from the client to the supply-chain at an inequitable level; and • The construction sector has not invested in new technologies, training, or grown to the degree it should, resulting in negligible year-on-year productivity gains.
Due to the prevailing lowmargin and high-risk procurement practices, construction sector companies have been unable to build their balance sheets and invest in productivity-lifting initiatives. As a result, firms are too focused job to job and ensuring that their projects are profitable. Such a short-term view does not lead to companies making long-term strategic decisions and investing in technologies that will lift their productivity and provide them with a competitive edge. This is lamentable, as the global construction sector is fast becoming a high-tech industry with emerging technologies that include: 3D printing, greater drone usage, AI, pre-fabrication, and Building Information Modelling (BIM). It’s a circular problem. If clients don’t seek innovation and are not willing to pay for it, then the
supply chain won’t provide it. If innovation is not embraced and implemented, the construction sector’s productivity will not improve. What then can the hotel industry do to create greater certainty of receiving a high-quality product that is delivered on time and within an agreed budget? It starts with the procurement process, and with clients taking a longer-term view on the costs associated with the building/ refurbishment that they engage the construction sector to produce. Successful building outcomes require an approach that includes: • Considering the costs of a delivered building over its life-cycle, not just its Year 0 costs. This can be achieved by encouraging the design team to consider more durable materials and developing systems that
reduce a building’s ongoing running costs. • Engaging your builder at the same time as the design team. A builder brings specialist inputs such as buildability and construction methodologies that can provide cost and time savings to the project. • Challenging your project team (including the builder) to work collaboratively and develop innovative practices and design that will provide you with added value across the building’s life cycle. • Ensuring that the designers and builder that you engage are operating on a reasonable margin. This ultimately de-risks the project for the client: the architects and engineers provide enough drawings and details to ensure smooth pricing and construction, while the spectre of contractor failure is reduced. Those who are practising this approach are typically those who regularly undertake construction projects and who own and manage their buildings for the long term. It need not be limited to this group, the cost of procuring a great construction team is marginally more than engaging one that is not. Setting-up building projects for success benefits all. l
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Design is what separates a good hotel from a bad hotel. Whether a property is an artsy boutique hotel or a serviced apartment, it’s important that it’s designed properly and in a way that benefits guests first and foremost. In this feature we talk to some of the country’s leading designers, check in on the biggest hotel design projects, look at the best products to go inside a hotel room, and consider how to design a bathroom to be accessible.
PERFECTING THE STATEMENT PIECE When guests leave, you want them to remember the great time they had staying at the property. With a grand statement piece, you can give guests something else iconic to remember. Similar to a welcoming lobby, great customer service, or tidy tasteful uniforms, statement pieces can be what makes a 21st-century hotel stand out.
It’s not enough to be quirky, otherwise you’ll just blend in and fall behind other properties. As Roger Billington said in his interview further into this feature, designing for boutique hotels is “not just a little decoration in your rooms”. It’s about a deep understanding of what the hotel represents and how it’s going to
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be used. “It’s easy to make it ‘not mainstream’, but it’s actually quite difficult to extract the necessary visual and functional elements to ensure that it works for as many guests within that profile as possible,” he said. This means using statements pieces not for the sake of having a stand-out piece, but rather to tastefully draw the eye. This begs the question: where is the best place in a hotel to make a statement? That of course depends on the property. Some places will have large lobbies primed for a bombastic chandelier which will catch guests’ eyes and tell them exactly where they are. For example, if the property wants to give off the impression of regal elegance, a grandiose chandelier like that at Hotel Grand Windsor helps communicate that clearly. That said, when choosing attention-grabbing pieces, all the room’s other elements should be considered. In the era of boutique and design hotels, capturing a concept is key. Even though a piece may be an amazing object outside of a room, the piece still must harmonise and fit within the wider context. For example, if the room already has a selection of bold attention-seeking pieces, then perhaps a simpler chandelier could be the right choice. The alternative of that is also true. If a room’s décor is sparse and minimal, a creative sculpture or a breath-taking chandelier could be the property’s signature piece. Many conference spaces or banquet rooms have bold lighting pieces or art fixtures to not only provide a welcoming light, but to also add flair to what otherwise may have been an area lacking in warmth. More and more dining areas are using pendants, particularly ones made with glass, to add a new memorable dimension to an area that a lot of guests will spend time in. Perhaps the most important factor when choosing where to place a statement piece is to consider how guests will interact with the piece and what situation they will be in when they come across it. Overall the key to great hotel design is not adding the most left field or extravagant pieces, but instead using pieces that help create an aesthetic and environment in the property. l
Hülsta designers created not only modern sofas, but timeless modern sofas. The developers and experts involved in the production process take the utmost care to ensure that the quality matches the longevity of the design. Hülsta sofas are renowned for their functionality. The result is there to see and feel for every design lover, as the marriage of form and function delivers not only a stylish look but also outstanding comfort. Frobisher extensively researched sofa companies worldwide to find a trusted brand to introduce into the New Zealand market. “We were looking for quality assurance, first and foremost,” explained Jess Beavon, Frobisher’s Showroom manager and interior design consultant. “Hülsta is a modern lifestyle brand that is beautiful and well crafted, and it’s the sister brand to the Rolf Benz furniture that we stock, which is already much loved in New Zealand.” The hülsta brand has been around for 50 years and is well-known in Germany and Europe, although this is the first time it’s been sold in this country. Fully customisable with 75 fabrics, 50 types of leather, plus the addition of cushions and choice of feet. Give guests the sofa of a lifetime. To learn more please contact Jess Beavon on (03) 355 2628, email jess@frobisher.co.nz, or visit www.frobisher.co.nz. l
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exterior of the building all the way through to the interior design undertaken by Space Studio. “The total design will provide guests with an authentic and meaningful experience.” The new hotel sits within ‘The Quad’, Auckland Airport’s business precinct, which includes office buildings, food and beverage outlets and retail. The existing landscape courtyard at the front of the building is being refurbished to provide an open communal space within the precinct. The vehicle entrance to the hotel is off Leonard Isitt Drive and there is car parking for guests behind the building. Dalman Architects were also the BIM Managers on the hotel project. BIM, or Building Information Modelling, is a collaborative process involving the whole consultant team including Structural Engineers, Services Engineers, and Interior Designers. Each consultant produces a threedimensional digital model of the building will be stripped back building and the BIM Manager to the structure and only the combines the models together steel columns, beams and to assist with coordinating concrete floors will remain. all the building elements. An additional storey will Specialist software can be be added to the top of the used to analyse the models building and it will be extended and identify clashes early in at both ends. Everything else the design process, so they can RICHARD DALMAN in the building is new, including be resolved before construction the cladding, roof, internal walls and begins. For this project, Dalman interior fitout. Architects combined models from nine The current office building is a quarter circle different consultants and managed the BIM in plan and the curved geometry presented a coordination process from early concept design challenge to the design team. Dalman Architects through to construction. embraced the challenge and designed an “Hotels are very complex buildings with impressive façade which emphasises the curves. very specific requirements,” said Dalman. The cladding is made up of folded bronze “BIM assists us with planning the many small anodised aluminium panels. details that make the building function well. “The design of the cladding draws on Pasifika We are essentially constructing the building design motifs which reflect the significance in a digital format, to highlight and resolve of Auckland Airport as the gateway to the any issues before the contractor even starts on South Pacific. The geometry of the cladding site.” Richard said he had very much enjoyed will create an intricate triangular pattern of working with Auckland Airport and the light and shadow across the façade which will consultant team to design the new hotel. “It has constantly change as the sun moves across the been a very smooth process with great input sky” said Dalman. The triangular motif is also from all involved. “We have no doubt that this incorporated into the custom designed folded will the best hotel of its kind in Auckland when steel canopy which shelters the entry to the hotel. it is completed in 2020.” Construction of the Richard believes the Pasifika theme will be hotel is due to start in June. unique in the Auckland hotel market. “The For more information call Richard Dalman on Pasifika inspiration is fully integrated from the 03 366 5445 or email rd@dalman.co.nz l
BUILDING THE GATEWAY TO THE PACIFIC
Auckland International Airport Limited selected Dalman Architects as Lead Consultant for the design of a contemporary 146-room hotel in the former Qantas headquarters building in Leonard Isitt drive. Dalman Architects won the project over three other architects who submitted credentials to AIAL and began design work in January 2018. Richard Dalman, managing director of Dalman Architects, has more than 20 years’ experience in the design of hotels. “We are delighted to be working with AIAL as lead consultants on the project,” said Dalman. “The new hotel will offer business and leisure travellers an attractive accommodation option with the convenience of being at the airport.” The new hotel’s star rating will sit between the existing Ibis and Novotel, adding to the suite of hotels at the airport which are very much in demand amongst travellers. Today Auckland Airport sees 21 million passengers every year pass through its doors and with growth expected to reach 40 million by 2040, well placed infrastructure is essential. The existing two and a half storey office
Enriching the way people live, work and play through architecture and interior design.
Richard Dalman +64 3 366 5445
design@dalman.co.nz dalman.co.nz
Auckland International Airport Hotel
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minutes with
ROGER BILLINGTON PENZL/Billington, Interior Design
There are not many designers in the world, let alone in New Zealand, that have the same depth of understanding and experience as Roger Billington has gained from living and working in China.
B
orn and educated in England, he moved to New Zealand in the late 1980’s. Billington lived in Australia for a couple of years but perhaps more significantly, he has spent the last twenty years ‘Designing in China’, the last ten of which were resident in Shenzhen and Qingdao. During this time he has developed the market leading Billington Design brand with offices in Beijing, Chengdu, Shenzhen, Qingdao and Dalian. These offices are now managed under license and they continue to work on numerous projects with Chinese clients who, literally, have fortunes to invest in their projects. Billington has now returned to New Zealand only flying to China when there’s an established client who requires to see him, or if there’s a new client whose project will benefit from a face to face introduction and initial creative input from him. Originally intending to open a branch of Billington Design in Auckland, the logistics of doing so seemed quite tricky after ten years away. Through an interesting series of coincidences, the alternative opportunity, and by far the most sustainable, was to integrate with the team at Pacific Environments (PENZL) in Auckland to help develop, grow and bring an edge to their
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interiors business. Here he can focus on his core ‘design for business’ philosophy and utilise the existing administration, resources and systems of this well established and respected architecture and design practice. In addition to his advisory role in ‘Rural Renewal Policy’ at Tsinghua University in Beijing, he has also, recently, been appointed as Professor of Interior Design in the post graduate school (De Tao) of Shanghai Institute of Visual Arts. This will add an opportunity to continue his research into developing technologies, trends, materials and processes especially in hotel, hospitality and commercial interiors, and to be able to apply this knowledge to projects in New Zealand and back in China. This should help equip PENZL to approach projects from a market leading position where human factors, economics and performance are becoming increasingly demanded by clients and their customers. Coming back to New Zealand he brings an intimate understanding of how to represent Chinese elements: history, society and culture, and how to position them in a hierarchy where they have an international perspective alongside more diverse design influences. “In the future, I think the trick in New Zealand hotel design will be the ability to combine cultures in a discreet but meaningful and respectful way, for example if you have a Chinese client who requires Chinese elements to be reflected, it’s how you balance that with the realities of an international hotel looking to attract a diverse range of guests, both domestic and overseas.” While the growing number of Chinese visitors will, if applied appropriately, appreciate some Chinese design elements and philosophies to be present in their hotel, they also travel here expecting to get a taste of New Zealand so, again, the balance is important to ensure guest satisfaction, referral and repeat bookings. Designing and working in the hotel scene is unmistakably different in China than it is in New Zealand. “It’s different (in China) because most of the hotels I have developed are for first time owners or individuals. This requires a high level of
person to person skill as advice at a business level is required too, for instance, reminding clients that the hotel should be designed for the guest experience, not just their personal taste. The responsibility to the client becomes more intense as many of the decisions made are as a result of Billington’s direct influence and experience. So far there have not been any catastrophes and many of the later hotel projects have been repeat business for appreciative clients showing a confidence in his company. All Billington’s design projects begin with indepth research, starting with the development of a constraints model, a contextual placement and the client’s brief. The design team can then work around these packages of information to ensure consistency and relevance. Decisions can be made objectively against this knowledge and so the process can be accelerated by excluding often irrelevant influences or ‘opportunities’ whilst still enabling comprehensive value added additions to the project. In New Zealand there is a level of red-tape and administration which slows down projects, and whilst this can be a good thing to maintain standards, it can also act as a brake which can negatively impact on the speed and number of developments. “One of the things I’m bringing from my experience in China is my commitment to speeding up, as much as possible, the design decision and implementation processes. In my conversations with developers here, particularly Chinese, I can sense an appreciation for this position and I hope that with reviews at government level and recent commitments to speeding up the building processes, PENZL/ Billington will be well positioned to achieve these economies of time and cost without compromise to quality”. “It’s an exciting time to be back in New Zealand, and I am looking forward to the opportunity to bring a new perspective and to hotel design here.” To learn more about Roger Billington’s work with Pacific Environments or to talk about your upcoming project, be it new build or refurbishment, please contact: Sara Romano, Interiors Department, PENZL / Billington 64 09 308 0070. l
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PACIFIC ENVIRONMENTS WELCOMES
ROGER BILLINGTON
he knows hotels!
With over 30 years design experience across New Zealand, Australia, the United Kingdom and China, ‘Roger B’ has returned to New Zealand and has teamed up with Pacific Environments Architects. Together we provide hotel owners and developers with outstanding interior design and architecture services for your hotel build or refurbishment projects.
“In the future, I think the trick in NZ hotel design will be the ability to combine cultures in a discreet but meaningful and respectful way.” Roger B
Pacific Environments is one of New Zealand’s longest-standing architecture firms, with a proud history spanning 60 years. Our strength is about more than just longevity, as we are now a bespoke studio of Architects, Interior and Urban Designers who create award winning, innovative and sustainable designs for the places that we live, work, learn and play.
+64 9 308 0070 info@penzl.co.nz pacificenvironments.co.nz
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WORKING ON THE LIBERTE Pocketspace Interiors was approached to tender for the role of interior designer at The Liberte Hotel. There were four other firms pitching for the project, but the Pocketspace team was given the opportunity to proceed on the designs.
LAURA LOCHHEAD
“I was approached when the name was finalised, so very early stages. They had their marketing and brand positioning created by Shine Limited so I could get a sense of what the user experience was going to be,” said Laura Lochhead, owner, Pocketspace Interiors. Pocketspace is still involved as the project is still in its initial build stage. Lochhead described the interiors as being based around a “twisted classic”. “It’s minimalism meets luxurious detailing. Raw materials conversate with plush surfaces executed to perfection; a divine mix of muted tones and moody surprises. Chic pattern pairing replicates the user experience from the lobby right through to opening their hotel room door.” The approach to the project involved keeping as close to the brand’s brief as possible. Each selection was made as a link back to the people, the place, and the amplification of user experience. Lochhead started with the imagery provided by the client and developed the design through international trends and an organic accumulation of colours and finishes. “I am not afraid of using colour and patterns, and I love pushing the boundary of how I can combine this with minimalistic materials, technology and refined geometry. From my very first pitch, I was suggesting the idea of creating emotional connections as a constant backboard of the hotel.” At the end of it all, an emotional connection is the best thing a hotel can ask for.
“A user is much more likely to review, post on social media, and more importantly come back to relive that visual satisfaction.” The design detailing on the hotel is still underway, but Lochhead is particularly fond of the suites, which she described as “thoughtfully curated to be subdued but excite at the same time”. To get in touch with Laura Lochhead and the team at Pocketspace Interiors, email laura@pocketspaceinteriors.com, phone 09 212 6820 or visit www.pocketspaceinteriors.com. l
IN ASSOCIATION WITH
NZ HOSPITALITY CHAMPIONSHIPS 2019
ENTRIES
Do you have what it takes to be the Best? Are you a future ‘Star’ of the Hospitality Industry? Want to know just how good you are against your peers?
11-13 AUGUST 2019 THE TRUSTS ARENA
65-67 Central Park Drive, Henderson, Auckland
Then the 2019 NZ Hospitality Championships are waiting for YOU. We’re looking for chefs, baristas, service staff, bar tenders, sommeliers and even our Nation’s best bed makers who have pride, work with passion and strive for perfection to enter this year’s Championships Class Criteria and Schedules can be found www.nzchefs.org.nz/Competitions NZ+Hospitality+Championships+2019.html
ENTRIES OPEN 6 JUNE 2019 ATTENDANCE: Ever watched the stove, the judges and the clock all at the same time? That’s what our Nations hospitality professionals will have to do at the 2019 NZ Hospitality Championships, being held at the Trust Arena, Central Park Drive in Henderson. Setting out to prove they are the best of the best, chefs, baristas, service staff, bar tenders, sommeliers and even our bed makers will be vying for top honours from August 11th - 13th 2019.
So put the dates in your diary and head on over to the NZ Hospitality Championships to find out WHO will be crowned this year’s Best of the Best....
For more information visit: www.nzchefs.org.nz
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Do your rooms need a refresh?
We can: + Cater to small or large scale renovation or refresh + Collaborate with designers, architects or builders + Ensure rooms can stay open while being refurbished + Flatpack furniture to save on production time + Provide superior product for your establishment + Make and deliver nationwide
CONTACT
SYRACUSE JOINERY COLLECTIVE, 4 Tisdall Crescent, St Johns, Auckland
027 499 2413 or email wayneandshonabillings@gmail.com June/JULY 2019
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ROUNDTABLE How can accommodation properties improve their lighting?
JAMES RUSS James Russ Lighting
SAM WALLE Darkarts Studio
INDIA THORP Novii
Often lighting is looked at only for its technical aspects such as Lumens, Kelvin, and Colour rendering qualities. We are currently in a cycle of enrichment and wholesomeness where texture, colour, and story are value-added aspects of any built environment. I strongly believe that while lighting must perform the essential task of providing illumination, the fittings themselves can also have a visual story that adds to the user experience. I’m talking about using unique, high-quality, or even repurposed materials from local sources that add theme and substance to the design. This needs to be done with a highly controlled sense of taste and refinement but in my 20 years of experience, a little more effort and thought in the short term can significantly improve the return on investment in the longer term.
Front of house and public areas should set the mood for the entire experience. Too often we see blanket coverages of engineered lighting from a regular array of lighting. We want to see more layering at low, mid and high level and a thoughtful mix of warmer colour temperatures. At night, a darker atmosphere increases a feeling of intimacy and luxury where we encourage very low light levels to reduce guest speed and encourage a relaxing experience. People aren’t usually drawn to overly lit bars or restaurants that lack mood, warmth and sparkle. Guest rooms tend to be overly complicated. Guests don’t want to bother with several switches and six different scenes in a temporary environment. Night lighting should be sensor activated, preferably single wavelength amber or red so not to over-stimulate the eye at night. We like to use very warm colour temperatures for general lighting, below 2700K if possible. Lighting should be intuitive with localised accents to luxury items like dressing gowns, not used to illuminate the entrance floor.
There are a variety of spaces in accommodation properties that have slightly differing functions and needs. There are design principles that apply across each of these areas, however. We often see grid downlight layouts using cool fittings that can create harsh shadowing. For the patrons using these spaces a sense of security, homeliness and comfort is important. We like to use warm, low glare fittings and make sure we design to consistent light levels. Sunset dimming is a great technology for these spaces, where the fitting gets warmer as it dims and can get down to a warm candlelight level. Where possible we will make the most of accenting with LED strip lighting to add layers of light to these spaces that can often lack natural light. Patrons will also want to use the rooms in different ways ie. doing work vs. relaxation mode. Dimming flexibility can be non-user friendly but is important to allow people to light the room how they need it.
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www.walkersotech.co.nz or www.sewingtime.co.nz 14
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DESIGNER RUGS DESIGN DENMARK The Archi Lamp from Danish brand Light-Point Copenhagen is based on the classic architectural lamp from 1937, from their new Nordic Living collection. Nordic Living brings to life iconic products in a sleek and distinctive Nordic impression, the collection being a testament to the illustrious credo “form follows function”. Archi embraces the perfect balance of form and function, with a refreshed Nordic look in sleek colours and bold contrasting details that highlight distinctive functional elements. The precise light boundary is still the focal point thanks to its infinite adjustment possibilities. Available in black, black/gold and white, as wall and table lamps. For more information visit www.designdenmark.co.nz. l
Australian artist Lara Scolari has teamed up with Designer Rugs for an exciting collaboration. This unique and bold rug invites energy and positivity through Scolari’s gestural painting style. Her abstract expressionist art created depth through the use of layers and experimental techniques. This hand tufted debut rug is made of New Zealand wool and shimmering bamboo silk. “Designer Rugs has always been passionate about creating a strong link between the manufacturing, art and design worlds,” explained Designer Rugs managing director Yosi Tal. “The creativity of these unique artists like Lara has proved to be a constant source of inspiration and pushes us to new, uncharted areas of rug design.” For more information, visit www.designerrugs.co.nz. l
FREEDOM FURNITURE
Moody in all the right ways, Freedom Furniture has released the Osmose Buffet as part of their new industrial range which highlights the best of midcentury with a dash of glamour. The ontrend golden hardware not only creates a bold accent piece but adds a layer of sophistication to any space. l
TA B L E + 2 C H A I R S
$
279
+GST
PRICE BA SED ON 5+ UNIT S
TA B L E + 4 C H A I R S
$
370
+GST
PRICE BA SED ON 5+ UNIT S
HELENA
$
2 SE ATER SOFA BED
740
PRIMO DINING SE T TABLE: Length & width 900mm, height 753mm CHAIR: Length 485mm, height 795mm, depth 515mm
The Primo is a simplistic dining suite with a fresh Scandinavian look. A hardwood lightcoloured frame and cleanable PU makes this suite durable and perfect for small areas. The Primo is available as a 3 piece or 5 piece set depending on your space.
+GST
PRICE BA SED ON 5+ UNIT S
Width 168mm, depth 90mm, height 92mm
There’s no better to way to add some extra sleeping space than with a quality sofa bed. The Helena sofa bed offers a simple design with subtle features such as an contoured armrest. Plush fabric and supportive cushioning offers excellent comfort. The Helena features a easy pull out sofa bed mechanism with slat base, offering a premium in support and comfort for sleeping.
Available in these colour options
LAKE
GRAPHITE
For Big Save Furniture Commercial, call Barry Beaumont on 029 200 5300 barryb@bigsave.co.nz
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BATHROOM INNOVATION
Plumbline, has built on its existing portfolio of unique, high quality international brands by launching Australian-made Concrete Nation in New Zealand. Meticulously handcrafted in Burleigh Heads, Queensland, Concrete Nation is a collective of artisans, craftspeople and innovators who create customcrafted, bespoke, architectural concrete works of art. Stylish, durable and sustainable – coloured polished concrete is the perfect addition to New Zealand commercial bathrooms and outdoor areas. The collection is available in New Zealand includes four basin styles and one bath, all available in 12 modern colours. To learn more visit www.plumbline.co.nz.
Want your product featured? Contact sarah@reviewmags.com
RENOVATIONS MADE EASY
Auckland-based cabinet manufacturers Cabjaks are making renovations simpler than ever. Specialising in kitchens, laundries, benchtops and wardrobes, their modular approach means they won’t be beaten on price or turnaround time. Easy-to-use online planning tools let you design and order from the comfort of your home or office. This can then be picked up or delivered right to the front door, with all cabinets fully assembled. Find out more at www.cabjaks.co.nz.
DYNASTY OF BEDS
The Sealy Posturepedic Dynasty Series represents the best in luxury, through advanced comfort, support and durability. This collection is designed for people who understand the importance of sleep. It delivers comfort and technology your customers expect in their home, in your commercial environment. To learn more about Sealy please contact Alex on 64 21 658 490, email areid@sealy.co.nz or visit www.sealy.co.nz/commercial.
LOCAL HANDMADE CHOC
QUICK AND QUALITY
TRULY NZ WATER
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New Zealanders and Australians have been requesting CHI’s source water in a bottle for years. The water that has been at the heart of CH’I’s sparkling herbal drinks since its launch 1987 is now available on its own as CH’I Source Water. CH’I Source water flows from an artesian well in the Ararimu Valley near Auckland. After travelling for decades passing slowly through deep bedrock, the water rises over 200 metres with dissolved alkaline minerals. The water is truly a product of New Zealand and a unique way for guests to experience the country. CH’I Source water is available in a 750ml bottle in its natural state, but the CH’I drinks workshop is already exploring other pack forms and herbal infusions. For more information visit www.chidrinks.com or phone 09 412 2348.
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Impress guests with a satisfying end-of-meal gourmet organic chocolate - or create your own dessert showstopper with Earth Monkey’s cheffriendly, tempered couverture chocolate chunks, in a range of origins and sweetness levels. Earth Monkey’s artisan chocolate is raw, vegan, and entirely handmade in small batches on the Kaipara Coast, using 100 percent certified organic ingredients. This is the good stuff - refined sugar-free chocolate, gently sweetened, and supplying actual nutrition. Use them to enhance your own creations or serve them as fine finishes to a superbly crafted dining experience. For more information visit www.earthmonkey.nz.
Enjoying a nice coffee isn’t always easy. Most hotels have usually had two options to give guests delicious coffee in their room. Either they supply cheap instant coffee sachets or they provide a plunger for guests to make their own. Instant coffee can’t be beaten on price, but at the end of the day it’s nothing special and it won’t leave guests impressed. Plungers on the other hand can make a decent coffee, but the equipment comes at a price. The Laughing Pug presents a third option. In biodegradable paper bags, guests can easily make a very high-quality drip coffee in a matter of minutes. Available in PNG Gold, Organic, Blend and Decaf flavours, The Laughing Pug bags are the solution for easy to make premium coffee. To learn more about The Laughing Pug, visit www.thelaughingpug.co.nz or call 021 146 9667.
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CATERING COOKIES
SMALL BUT POWERFUL
The iconic and ever-popular 1970’s Model 90 Anglepoise has a successor, the brand new 90 Mini Mini light. It has all the functionality and personality of a traditional Anglepoise wrapped up into a tiny form. The Mini Mini is the perfect lamp to add a modern illuminating touch to any space no matter how big or small. Available in three sleek colours to choose from including Carbon Black and Black, Steel Blue and Grey, or Warm Silver and Blush. It is powerful, while still powered by USB which enhances its portability.
Molly Woppy is a New Zealand artisan company, baking gourmet cookies. Releasing a fresh new catering range with delicious, award-winning flavours. This includes glutenfree (endorsed by Coeliac NZ Incorporated) and dairy-free options, plus the classics. The cookies hold a sustainable shelf life and contain a wide variety of sizes and flavours, including bulk bags and individually wrapped options. This range is suitable for housekeeping, with the individually wrapped cookies perfect for turn down and in-room amenities. The bulk bags, available in small and bite size, are a premium option, convenient for meetings, conferences, events and afternoon teas; a great time saving solution. Molly Woppy use only premium, quality ingredients; NZ butter, freerange eggs and ingredients free from anything artificial. All products are handmade, satisfying that true home-style baking taste and texture. All options are sure to add to your guests’ stay and experience, with these delicious treats. For more information contact sales@mollywoppy.co.nz or call 09 828 6095.
ECLECTIC TEA BLENDS
Basilur Tea is a premier tea brand exporting the finest Ceylon Tea to a worldwide clientele in over 75 countries. Basilur Tea bears the expertise, experience and the knowledge to identify the finest of tea leaves and take it to higher realms by creating the most eclectic blends of tea and use state of the art, modern techniques to secure its freshness and quality. Basilur is world renowned for its pure Ceylon tea and the presentation of it in different forms of artfully designed packaging to suit the needs of many occasions and individuals. Basilur has been providing authentic Pure Ceylon tea to the foodservice industry, offering many varieties of products, including different merchandise. Basilur products are available in easy to use foil envelopes and presentation boxes in different sizes. Provide your guests with the true experience of Ceylon’s finest tea with a touch of elegance and luxury with Basilur. For more information visit www.basilurtea.co.nz.
BETTER-FORALL SNACK
NATURAL AND PURE HONEY
Greytown Honey is a fifth-generation family business producing the very highest quality Manuka, Wildflower, Kamahi, Native and Clover honey. Their beehives are placed on untouched native bush sites and special farmland throughout the beautiful Wairarapa region. Growing this sustainable operation and minimising their environmental footprint is something they focus on. Once harvested, their premium honey is tested for MGO content then packaged into beautiful glass jars to preserve this natural and pure product. From their purpose-built processing facility, their honey is then shipped around New Zealand or exported worldwide, direct from Greytown Honey to you. You can rest assured that all the honey is traceable from individual sites and only the very best product makes it through the tough testing and control regime. Greytown Honey is always looking for new opportunities, so if you have a particular size or requirement for your hotel please get in touch. For more information visit www.greytownhoney.co.nz, email greytownhoney@gmail.com or call 0275778478.
Human Bean Co was born from the earth on a farm in Queensland where a family of farmers, who know beans, have been growing them since the 1950s. The team at Human Bean Co carefully sow, grow, harvest and season, to bring delicious snacks for Kiwis to enjoy. These authentic faba beans are not only naturally rich in nutrients but also naturally rejuvenate the earth by releasing valuable nitrogen into the soil as they grow, making them amazing for humans and the planet. The 5-Star health rated snacks are air-tight sealed to harness maximum flavour and freshness and are available in both a recyclable, convenient mini-pack (8x 20g) and a pouch share pack (150g). The range has four popular flavours – Lightly Salted, Pizza Supreme, Sea Salt and Vinegar, and Lime and Black Pepper.
BALANCING FLAVOUR AND HEALTH
After perfecting the balance between flavourful taste and health-factor, Nut Brothers have added to their range a new five-star health rated Salted Caramel Peanut Butter. Each jar is made with High Oleic Argentinean Peanuts, marrying the perfect balance of salted caramel crunch without an ounce of guilt. Vegan friendly and gluten-free, this peanut butter is good and guilt-free for all guests. For more information visit www.nutbrothers.co.nz.
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colourtrending
Resene BFF
ll Silk r Kno Walte t, Matisse e Carp
Resene Just Dance
Dita Sofa, Early Settler
Resene Irresistible
Bold Sofa, Matisse
Melt Candle Holder, Citta Design
Resene Shilo
Resene Sorbet
Milas Cushion, Freedom Furniture
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ink is no longer a gendered colour as proof of the blush hue which has taken over homewares and statement furniture pieces for the last three years. It’s warm, vibrant, friendly, approachable. It’s going to find a way into your interior whether you like it or not. Pink isn’t going anywhere any time soon, especially blush, that’s scheduled to be on trend for another three to five years. This Walter Knoll silk carpet from Matisse is a great example of the unconscious introduction of pink on a larger scale. It’s simplistic, chic, and before you know it – you realise it’s a pink similar to Resene BFF. The brilliance of this piece is the silk yarn that effortlessly floats across the floor while playing with the reflection of light. The Melt Candle Holder in Rose from Citta Design is a minimalist piece that adds flavour to any table or hall setting. Close to Resene Shilo, the holder is a great opportunity to mix and match coloured wax candle sticks to quickly change and add splashes of
colour to any interior. Looking for something a little more daring? Spice up your lobby with this Bold Sofa by Moroso as seen at Matisse. The ultimate mix of mid-century and new age millennial, this couch is easy to pair with most interior styles and – much like a pair of jeans – can be dressed up or down. This balanced piece was designed in 2015 by Patricia Urquiola and comes in a variety of colourways, but our favourite is this hue of pink close to Resene Irresistible. It is injected with flame-retardant foam over its internal steel frame, and has removable covers. In Chinese culture, pigs are the symbol of wealth, so why not indulge in this Oink Oink Stool from nood? After all, it is the year of the pig. These stackable stools come in three colourways and are both practical and stylish. Perfect for indoor and outdoor use, this little piggy is sure to put a smile on your younger guests’ faces. A cheeky chaise never hurt anyone, so we’ve included one of our favourite blush pieces by Early Settler. The minimalist art deco
available from Resene ColorShops OWNED OWNED
piece that is the Dita Sofa is made of a soft velvet close to Resene Just Dance. Classically curved and glamourous, this sofa has a guaranteed wow effect to add a layer of luxury to your interior. Last but not least, top your current lobby seating area with this Milas Cushion found at Freedom Furniture. Showcasing a four-part pink gradient that can tie together a colour palette of new pieces or add a refreshing dash of pink in a hue like Resene Sorbet to a tired interior. l
Resene XOXO Oink Oink Stool, nood
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COMFORT, SUPPORT & DURABILITY
Sealy’s history with beds goes back to the early days of mattress innovations. In 1881, Daniel Haynes invented a new process for making cotton mattresses in Sealy, Texas. Since then, Sealy has changed the way the world sleeps, leading the way with research, development and design. This patented technology is the core of Sealy’s collection, providing comfort, support and durability.
Sealy’s range of sleep systems are designed in conjunction with orthopaedic surgeons and reviewed by the Orthopaedic Advisory Board. Some examples of innovation include technology which reduces partner disturbance through pressure-relieving comfort layers which reduce tossing and turning. Every component of Sealy beds is rigorously tested to ensure commercial requirements are
always met, giving guests peace of mind, and giving hotels confidence that the Sealy brand stands for quality. Sealy New Zealand is committed to manufacturing products locally, with beds handcrafted in its stateof-the-art manufacturing facility. To learn more about Sealy please contact Alex on 64 21 658 490, email areid@sealy.co.nz or visit www.sealy.co.nz/commercial. l
A TEAM EFFORT Vendella has always been committed to its sustainability efforts. Luke Brodie However, in the last 12 months, the company has ramped up its efforts. At the 2018 New Zealand Hotel Industry Conference, Vendella unveiled the Dream 900gram pillow, which became famous in the industry as ‘the plastic bottle pillow’. This year, Vendella is showcasing 30 top-selling product lines made with the same Grade A recycled plastic bottle, premium microfibre fill. In the last year, Vendella saved over 2 million plastic bottles from entering Ocean or landfill with the Dream Green Recycled Bottle programme. “We’re not doing it on our own. Our customers are committed to sustainable initiatives that truly make a difference for people and the planet. And it is their product choices that are supporting this initiative,” said Luke Brodie, general manager, Vendella. At SkyCity for instance, the hotel chain’s continued choice of Vendella pillows, pillow protectors and mattress protectors have seen Sky City reduce an
Better Sleep. Better Business. Sealy has partnered with the leaders of the New Zealand accommodation industry for over 30 years. We know that choosing the right bed for your guests is important – as a quality sleep experience will keep your guests coming back. Sealy beds provide the right combination of support and comfort for your guests. Select from our extensive range and you will find the right option for your budget and needs.
FOR MORE INFORMATION PLEASE CONTACT: Alex Reid, Commercial Sales Executive mobile: +64 21 658 490 | e-mail: areid@sealy.co.nz www.sealy.co.nz/commercial
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impressive amount of bottles. “In one purchase alone, the hotel recycled more than 49,000 plastic bottles by making the right pillow choice. To put that into perspective, if you joined all those plastic bottles, they would stretch to a 3.8km walk around the Auckland from the Sky Tower to Newmarket, or you could place 45 bottles on every step of the Sky Tower.” Sudima Hotels is another hotel company demonstrating its commitment to the environment alongside Vendella. In 2018 Sudima removed single-use plastic bags from hotel rooms and replaced them with compostable singlet bags. Their pillow choice for their Christchurch Hotel alone saw them fund the planting of 59 native trees throughout New Zealand through Vendella’s Dream Green initiative in partnership with Keep NZ Beautiful. Through the Dream Green Recycled Bottle programme, their bedding choices for the Christchurch hotel saved 28,684 plastic bottles from oceans and landfills. “It’s fair to say that’s exceptionally impressive,” said Brodie. Call by the Vendella stand at the New Zealand Hotel Industry Conference and discuss how you can take your sustainability initiatives to the next level, or visit www.vendella.co.nz. l
REFRESHES MADE EASY
Cutshop are a preferred supplier of ready-to-assemble cabinetry and fitouts for accommodation providers and can also work together with designers to create bespoke products and furniture. Teaming up with Wayne Billings from Syracuse Joinery Collective, the Cutshop are able to help hotels and accommodation facilities refurbish and refresh with ease. Catering to both large and small scale projects, the team is able to work quickly and efficiently to ensure that the establishment can stay open and operational during this time. They have recently worked on a project in Auckland which saw 150-rooms refurbished while the hotel remained open for business. “We’re given a four-hour window for each room,” said Billings. “The guests normally leave around 10am with housekeeping clearing the room swiftly after, followed by maintenance to take down existing furnishings, then we go in to fit the units, clean up and are
out by 2pm in time for the next guests to check-in.” The project saw the team fitout six different room types in the historic 40-year-old property, built two decades ago. Despite the rooms having uneven walls and floors in the older wing of the hotel, it was nothing that the team couldn’t overcome. The amazing results delivered saw solid, modern, well-designed units cut, made and installed that look great. In addition to his day job, Billings has a hobby business making bespoke heirloom furniture, painstakingly using traditional joinery methods like tongue and groove – hand-
cutting rebate joints. It’s clear that he is a craftsman at heart and he believes that the team at Cutshop cut with incredible accuracy and makes the fitout installation flawless. So, whether you need a one, two, or all of your rooms refurbished or refreshed, rest assured that the team at Syracuse and Cutshop have the solution for you. For more information or to talk to one of the team about how you can make your establishment look and feel like new, call 027 499 2413 or email wayneandshonabillings@gmail.com. l
Sustainable Bedding
It’s that time of year again as we start the search for the best artisanal producers in New Zealand. We believe that artisanal products are a methodology and not a size of business, so if you are a large or small manufacturer, produce your product in a small kitchen or a large industrial unit, its time to look at entering the inspire+ new zealand artisan awards
FREE TO ENTER ENTRIES CLOSE - 20TH JULY
Email sarah@reviewmags for your entry pack
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DESIGNING ACCESSIBLY When making a bathroom accessible you need to ensure it complies with the NZ accessibility building code. The code has very specific guidelines and sizes. For instance, the minimum measurements for an accessible bathroom are 1900mm by 1600mm. From a design perspective, soft clean edges on the products in the bathroom are always good. Nick Gill, national commercial specification manager at Mico Design said there a few “must have” products according to the Building Code. For instance, a 750mm by 750mm grab rail next to the toilet and another in the shower area. The slide shower bar needs to be higher than 900mm high and the hand shower piece must be on a shower hose. Further to that, the toilet needs to be 700mm to 750mm from a finished wall to the end of the toilet pan and the shower seat must be a minimum of 800mm in length. Mico Design is fortunate to be able to stock a large range of products and can do most things in colour with sleek modern fixtures. These extra touches can make accessible bathrooms look less clinical and bring some normality to the room. l
PARK-SIDE GLAMPING Eden Park is a 50,000 capacity stadium. While the stadium has had all sort of plans thrown its way by the Council, the latest plans include setting up beds in a glamping dome so guests can relax while enjoying the game. The ‘Staydium Glamping’ dome will take over the northeast corner of the stadium overlooking the field. The room offers direct-to-dome dining, as well as custom Samsung and Nood Furniture fit-outs. The dome is currently under construction and expects to be complete before the end of June. l
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TWO SEASONS Hotel & Apartments
In this issue, Hotel Magazine heads abroad to look at the Two Seasons Hotel & Apartments in Dubai.
T
his January, Dubai’s Gloria Hotel & Apartments went through a complete overhaul and rebranded to the Two Seasons Hotel & Apartments. The change-up required substantial refurbishments, with everything from the lobby to the guest rooms being made over. This included adding cutting-edge, trendy, and charming elements that you’d find in lifestyle
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hotels, except on a enormous scale. The massive hotel has a range of 1010 suites and apartments across 41-storeys, towering alongside the city’s world-renowned skyscrapers. Being as large as it is, the hotel needs an equally large team to run the property day-to-day. Approximately 450 staff are employed at the hotel to provide guests with the necessary high level of service. A short walk from Internet City metro station, the hotel rises above the bustling Sheikh Zayed highway in the heart of New Dubai, which provides direct access to other major cities like Abu Dhabi and Sharjah. The hotel also overlooks and is within walking distance of the famed manmade Palm Jumeirah beach. It brands itself as a “sophisticated oasis of tranquillity in the heart of vibrant Dubai” and based on its positioning in the city the claim is justified. With a wide range of facilities and its versatile location, the Two Seasons is targeted at both business travellers, holidaymakers and longstay guests. The Two Seasons brand is designed to showcase the idea of Dubai having just two seasons each year: winter and summer. Alike here in New Zealand, the festive season during December is the busiest time of year. However, in Dubai, business ramps up starting in October because of events happening throughout the city like the Abu Dhabi Grand Prix and Dubai Rugby Sevens. Of course, tourists also flock to Dubai during that season because of its famously warm weather. The busy period continues all the way through to April, making the busy season quite long and drawn out. In terms of technology, the hotel offers guests online check-in, mobile app, chatbots on the website, and price comparison widgets. Dining choices are also in high supply at the hotel, with a range of options to satisfy a variety of cuisines for the hotel’s varied cuisines. Le Grand Café in the hotel lobby is a 24-hour café which offers a range of fresh pastries, snacks and healthy eats. For coffee aficionados, the café has partnered with Starbucks who provide guests with their coffee range. All-day dining restaurant La Terrasse offers breath-taking views of Dubai’s cityscape. Every night guests are presented with a themed dinner buffet of eclectic food. The food is cooked by
the chef in a station right in front of the guests’ eyes. La Terrasse also has its own lounge on the eighth floor, with panoramic views of the Dubai coastline and Palm Island. The lounge offers an a la carte menu and gives guests the opportunity to unwind with flavoured shisha. The lobby on the ground floor has the Sushi Café, which is full of freshly made authentic Japanese cuisine. The eight floor outdoor swimming pool also has a Pool Bar adjacent to it, serving mocktails, snacks and sandwiches, while guests can enjoy scenic views of the Dubai skyline. The hotel is owned by Al Ghaith Holdings, a business group which is involved in a wide range of fields from real estate management and development, to oil field services and the hospitality industry. Two Seasons’ management company has ambitious expansion plans, aiming to launch new hotels in Dubai and Morocco in the coming years. l
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F
G N 0
STARTS WITH
For more information contact 0800 242 327 or visit ahbeardcommercial.com Gaye Whyte NZ Commercial Account Manager 021 734 309 | gaye@ahbeard.com
Alan Hawkins NZ Commercial Account Manager 021 906 017 | alan@ahbeard.com
Marissa Smith NZ Commercial Co-ordinator 09 320 0678 | marissas@ahbeard.com June/JULY 2019
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techbytes
LATEST & GREATEST IN CASTING
It’s no secret that guests are increasingly bringing their own devices and content with them when travelling. They expect hotels to have smart and up-to-date technology that they can connect their own devices to, the same way they would at home. That’s why casting is now the norm. Even though it’s the expected standard, hotels need a different solution to consumers. It’s not as simple as buying a Chromecast dongle and installing it in every room’s television. “Many of the Chromecast solutions we’ve seen on the market require a dongle attached to every television. The dongle is prone to damage and theft, so most properties will then install a cage
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or bracket to secure it, which adds to the cost of installation in terms of both time and money,” said Greg Bassine, CEO, Streamvision. “We have developed an integrated casting solution that completely eliminates the risk of guest theft and damage since it doesn’t rely on a dongle in guest rooms.” It also means installation and maintenance are more affordable and considerably quicker. Streamvision’s solutions are scalable, meaning they are just as relevant for a small boutique hotel as a large property with over 500 rooms. Case in point - currently, Streamvision is deploying its IPTV solution in a Perth property with over 480 rooms. “We’ve been in the guest entertainment solutions industry for almost a decade. We’ve been monitoring trends as well as our clients’ feedback to enable us to develop our own solutions.” This puts Streamvision in a prime position, where they can handle product development in-house, meaning they don’t need to rely on external providers to upgrade their systems on their timeline. “As soon as we saw the trend for casting as well as the problems with the typical casting solution, we began researching and developing a more robust and more affordable solution that addresses the unique needs in the hotel environment. We listen to our customers, the industry, and futurists to start development on our technology, providing our clients with the latest and greatest in technology.” To find out more about Streamvision’s services call 0800 664 322 or email sales@streamvision.com.au. l
HILTON TEAMS UP WITH LYFT
Hilton and US ridesharing company Lyft have linked loyalty programmes so Lyft passengers can earn Hilton Honours points with every ride. For loyalty members to reap the benefits of both programmes they must head to a new combined website at hiltonhonorslyft.com and link their Hilton Honours and Lyft accounts. Honours points are then accumulated automatically at a rate of three points per dollar spent of Lyft rides, with two points earned per dollar spent on a Lyft Line car (carpool style ridesharing). The programme is currently only available in the US and Canada, the only two countries that Lyft operates in at the moment. In the future the initiative will work in the reverse, so that Lyft customers will be able to redeem Honors points for Lyft rides. l
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DOING LAUNDRY RIGHT When laundry is done in-house, the control of the laundry is in the operator’s hands and can be done at the hotel’s own pace. It means a hotel can save about 30 to 40 percent in costs.
However, when laundries get old and the dust has settled, operational efficiency decreases. Duncan Gardiner, sales director at Speed Queen, said that when dealing with older laundries, it’s important to determine whether the equipment is still operating correctly or whether you need new machines. “Is it delivering what it was intended to do ten years ago when it was put in?” asked Gardiner.
The fact is, outdated hotel laundry systems can be inefficient. An old laundry may have been great and cutting-edge when it was first set up, but it likely hasn’t remained up to that standard. The way the laundry was initially setup may now be costing you money. If your laundry setup is old, there are probably better ways your laundry could be set up. That doesn’t mean you should rush out and buy new equipment though. In one particular instance, Speed Queen was asked to assess a hotel’s dated laundry system. Instead of recommending buying an entirely new range of equipment, the team instead suggested that the hotel make some operational changes that would improve their efficiency and bring the running costs down dramatically. The hotel was pleasantly surprised at the advice which ultimately reduced its running costs and minimalised its capital expenditure. “A big part of what we do is provide a free audit service,” said Gardiner. This audit includes things like assessing equipment, the volume of linens going through, and the amount of staff involved. If any of these factors are out of line, the laundry will not be operating at full efficiency. To learn more contact sales@speedqueen.co.nz or call 0800 773 337. l
MAKING A CHANGE
New Zealand accommodation providers use an estimated 76 million bottles of shampoo, conditioner and bath gel a year. While most of these products will be packaged in recyclable bottles, almost all of it will go straight to landfill. Some packaging companies claim to be biodegradable, but in reality, they usually rely on light and oxygen for the process to happen. However, once the waste is buried under landfill it no longer gets that light or oxygen it needs, and it won’t biodegrade. “There are a lot of companies claiming their products are biodegradable when in fact they’re only oxo-degradable,” said Jimi Kennedy-Grant, general manager of sales and marketing, Health Pak. Unlike other packaging, Ecostick is designed to go into landfill so it will break down in under ten years, while using only 5 percent of the packaging weight of a plastic bottle. Custom-made by Health Pak, Ecostick is the first viable alternative to plastic. It is made from a unique kind of paper-based packaging
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material, which ultimately has the potential to revolutionise the global accommodation industry. “For the last 15 years we’ve done everything we can to make our products sustainable,” said KennedyGrant. “Ecostick is the result of more than five years of research and development, and over half a million dollars in direct investment. We spent five years just working with our machine and paper manufacturers to create this material. Nowhere else in the world has anything like it.” Ecostick is already used for single-use hair and body cosmetics among Health Pak’s
biggest local hotel and motel chain clients. It’s also already being used in hotels and motels under New Zealand’s Forest and Bird brand. “The response to the product has been overwhelmingly positive, and uptake has been amazing. Ecostick finally creates a real alternative to plastic bottles, which take a thousand years to biodegrade.” Progress on Ecostick has moved quickly, and the scope for
the product is enormous. “New Zealand sold something like five million room nights in January alone. We’re currently finalising the artwork for our Australian customers and have orders ready to go. Once the rest of the world finds out, we expect demand will be huge.” For more information contact Jimi Kennedy-Grant on 09 578 6268 or email jimi@healthpak.co.nz l
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NEW EFFORTS TO ATTRACT TALENT
Ensuring tourism businesses attract and retain staff with the right skills and attitude is a top priority for our industry.
Sally Attfield, Hotel Sector Manager Tourism Industry Aotearoa
13.5 percent of the total number of people employed in New Zealand work directly or indirectly in tourism. That means 365,316 people are working in the visitor economy. That includes more than 12,000 staff employed by TIA hotel sector members around the country. To illustrate the wide range of roles available in the hotel sector, TIA has developed video profiles of the 2018 New Zealand Hotel Industry Award winners. They are a great resource – I encourage you to take a look at the videos and use them to show the opportunities available. It is estimated that our tourism industry will need at least 40,000
more employees to support growth over the next five years. This is not only frontline roles. We also need highly qualified people in roles ranging from accountants and engineers to operations and yield managers. Given the number of new hotels under development, as well as the International Convention Centre, the hotel sector will certainly need many more staff, across all levels. It’s no secret that many tourism employers are already struggling to find the people they need and rely on short-term solutions like travellers on work visas. While technology, including robots, is rapidly replacing some roles, it is hard to see a day when we will have no requirement for human interaction in our accommodation offerings. In 2018, TIA partnered with Auckland Tourism, Events & Economic Development (ATEED) to undertake perceptions research to better understand what young Kiwis think about working in tourism and who influences their thinking.
CAN'T FIND GOOD STAFF?
I gained a deeper understanding of the hotel industry based on theories I learned at AIS - Hannah Lee, AIS Graduate
CREATE THEM With increasing reports of a shortage in skilled hospitality staff, there is no better time to upskill. If you or your staff can’t commit to the length of a full degree, you can gain knowledge in a specialised topic. With courses like Gastronomic Tourism, International Food and Beverage, or Accommodation Management, you can choose the skills relevant to your business. Our programmes and courses are NZQA-approved and all level 3 and 4 courses use ServiceIQ-developed unit standards.
Talk to us about how our CoP courses can help your business Campuses in Mt Albert with live training café | Scholarships available Freephone: 0800 STUDY AIS (0800 788 392) | Email: enquiry@ais.ac.nz
www.AIS.ac.nz
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This research offered new insights for industry employers and educators so they can attract more young people and effectively retain and develop them into sustainable career pathways. We found that parents and teachers were enormously influential in career choice. Tourism jobs were also perceived as lowly paid and short-term. That research led to ATEED’s Go With Tourism initiative. Focused on the Auckland region, this game-changing new job platform at www.gowithtourism. co.nz aims to match young jobseekers with quality employers within the tourism industry. It also provides information about roles within our industry. Meanwhile, TIA used the research to build a business case for a three-year package of initiatives designed to attract New Zealanders to tourism careers. After extensive consultation with industry members around the country, we were excited to launch this package of eight initiatives at TRENZ 2019.
Building on the range of workforce development activities already underway across the industry, the package is designed to: • improve knowledge and perceptions of tourism and tourism careers. • make it easier for young people to experience tourism careers through activities like industry open days and placement programmes. • ensure those entering tourism employment have a positive experience so they stay in the industry. This will include activities like employer support and mentoring programmes. The entire package is estimated to cost $1.9 million, and we are currently seeking funding from government and other sources. This package has the potential to make a real difference to our industry’s future. Other industries are well advanced in programmes to attract talent and tourism can’t afford to be left behind. l
HOSPITALITY IDEALS: The Benefits of Upskilling Now more than ever, a career in hospitality offers a great deal. Along with the long hours and hard work that are infamous to the trade, there are now numerous opportunities to learn, create and grow in a sector that’s big business in New Zealand. Approximately 130,000 people work in the hospitality sector, a number that’s growing every year, but a report from the Restaurant Association says a lack of skilled staff remains the industry’s biggest challenge. Taking a course at Auckland Institute of Studies (AIS) is a productive and useful way of ensuring your staff continue to grow and upskill, without having to stop work. Individual courses are available in many areas of hospitality management, including Food and Beverage Service, Food Safety and Barista Skills Certificates. These courses can be taken alongside both part-time and full-time employment, and both staff and employers can apply individually for a range of courses. Also worth considering are employer scholarships and sponsorships which enable staff to attend specific courses at AIS. Scholarships provide employees with strong motivation, both to succeed and to remain with an employer who recognises their needs.
Upskilling at AIS provides a way of improving capability and competency for staff. In this way, industry owners can protect themselves against the problem of ‘revolving door’ staffing, with staff feeling stuck or unmotivated due to lack of skills, and moving on quickly, leaving employers facing people shortages at all levels, and increased recruitment costs. Providing staff with more learning opportunities can be done at all levels, and in a variety of ways at AIS. Recent research in the UK revealed that only 12 per cent of employees decide to leave their current position because of money, but those working in companies with a strong learning culture led to retention rates of between 35-50 percent. Happy, fulfilled staff is key to a thriving hospitality business, and concerns that upskilling staff leads to employees taking their skills elsewhere, recent surveys overseas have shown otherwise. A recent American survey showed that businesses who choose to upskill their workforce via in-house scholarships have in some cases improved staff retention by up to 90 percent. l Visit www.ais.ac.nz/programmes/ hospitality-management/ for information on available individual courses.
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www.ServiceIQ.org.nz
0800 863 693
Please call ServiceIQ now to find out how your hospitality business can go to the next level with one small step. With ServiceIQ it could even be free.
The difference comes down to three words and one simple and effective concept: on-job training.
It’s the difference between just doing the job and doing it brilliantly. So brilliantly in fact, that your customers come back more often, spend more, bring their friends and colleagues, write favourable reviews and recommend you to others.
Some people have a talent for service, but they still need to learn the right skills to do it well. The tricks of the service trade. The art of satisfying customers.
IT TAKES A LOT MORE THAN WEARING AN APRON, AND CARRYING A COFFEE, TO BE A WAITER.
TRAINED
THEY ARE
AREN’T BORN
WAITERS
GIVING FAKE PRODUCE THE BOOT
Food investigators from Italy believe that they are doing their nation a service by rigidly scanning the world market for ‘fake’ produce. If Italy had its way, there would be no generic parmesan cheese, for instance, just Parmigiano Reggiano—a region-specific cheese produced in Italy with intense governing rules and methods. Inside Europe, the geographical origin is fiercely protected, and the hope is that one day this will be an international trend. Europe has long encouraged other nations to adopt their strict rules of banning knockoffs of cheese, wine, sausage, etc., that are not produced in a specific region.
MULTI-SENSORY EXPERIENCE The rise of ‘experiential dining’ is reshaping the foodservice scene. To appeal to modern consumer’s changing appetites, a more holistic and creative approach is required. Reed Exhibitions Singapore is collaborating with EquipHotel Paris to host Equip&Dine Asia on 28 to 30 August in Singapore. The event is set to gear hospitality and foodservice professionals with creative ideas and solutions for them to meet the modern consumer’s demands. The layout of the event is a unique feature. Realistic restaurant settings on the show floor will treat visitors to an immersive multi-sensory experience. An array of premium, superior quality food ingredients showcased by awardwinning brands will be on display.
However, manufacturers outside of Europe believe that there is a bit of stubbornness here, as food has evolved significantly since the first recorded block of parmesan was created, or since the first bottle of Champagne was made. The idea is, that while you may need healthy cows and competent workers to make parmesan cheese, you don’t need Italian soil. The Italians, however, believe that the defence of their produce is rooted in a mix of good taste, economics and a sense of upholding culinary commandments. The worry is that not only are they losing money to producers of ‘counterfeit’, but
that international markets are becoming accustomed to fake produce, and will no longer desire the original product, or respect its authenticity. The barest suggestion of change to traditional manufacturers, however, is outrage. Changing the recipe, or the methods even slightly will result in backlash along the lines of “this is no longer product X”. Manufacturers that employ the same techniques seen in the original locations disagree with this and taking the question of labelling and semantics out of it, they believe that their products are comparable. l
At The Rees, Batterbury can express the culinary beauty of the Otago region through beautifully crafted seasonal menus; “whatever our local growers are offering always catches my eye—recently, we were introduced to oyster leaf and deer milk, a novel new ingredient that tastes like old school full cream milk.” Although Batterbury boasts an impressive resume, he admitted that he has a particular weakness: Caesar salad and nachos. “Being a chef channels my creative and curiously experimental side. I never wanted to sit at a desk job—I need to be active. Besides, training to be an architect seemed to take way too long at the time.” It is apparent that a lot of time and thought goes into each and every one of Batterbury’s creations. “We constantly trial dishes before they make the cut of appearing on the menu in pursuit of excellence.” Batterbury certainly has proved that he is more than capable of
excellence, as well, citing some of his biggest achievements, “Holding three AA Rosettes in England, a national recognition, was pretty special. So was designing and preparing a special ‘NZ Inc. Menu’ in a partnership with New Zealand Trade & Enterprise to showcase the best of New Zealand food and wine at the legendary James Beard House in New York.” The True South Dining kitchen, as Batterbury described, is “Fun, yet professional.” Batterbury said that he liked to make sure that everyone in the team is involved in every aspect of the menu. At the moment, Batterbury and the crew have been experimenting with fermentation. Batterbury proudly said that the True South Dining Room makes its own sauerkraut and Kimchi, among other trialled dishes. As much as Batterbury likes to try new things, when asked about the development of his food over the years, he said, “They are a little simpler than in the past. I’ve always been a simple eater that appreciates simple flavours.” As Batterbury grew up in the U.K, it was interesting to hear his insight into the state of the New Zealand food scene. “It’s evolving and dynamic. As more and more Kiwi chefs return home inspired from their overseas experiences combined with the melting pot of the country’s population growth, there are more and more places opening up that are exciting.” While Batterbury continues to amaze guests at The Rees Hotel, his main focus remains “surviving with a young family and trying to balance life.” l
MEET THE CHEF
Ben Batterbury TRUE SOUTH DINING, THE REES HOTEL
Ben Batterbury of True South Dining at The Rees Hotel said that food is in his family’s DNA. “I was born in the U.K, so I had the good fortune while growing up to holiday in France and be exposed to fantastic food. My Nan was an excellent home cook too – her Sunday lunches were legendary.” 32
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Equip&Dine Asia will also feature a uniquely-designed culinary competition area, which will reflect real-world scenarios, with designated kitchen (back of house) and dining (front of house) areas. l
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