Hotel Magazine | August/September 2019

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August/SEPTEMBER 2019 • Vol. 5 No. 5

0800 77 333 7 | speedqueen.co.nz August/SEPTEMBER 2019

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ARE YOU MEETING GUEST EXPECTATIONS?

Caitlan Mitchell, Editor, caitlan@reviewmags.com

Maintaining guest experience is a vital element of any hotel. From the hotel shuttle service to check-in, from room amenities to the hotel facilities; there are many touchpoints that build on the guest experience and in turn influence return visits. We have often talked about the personalisation of the guest experience and technology continues to aid hoteliers in providing the very best for guests.

Technology is today's game-changer with most guests being tech-savvy and wanting to stay in a tech-friendly atmosphere. What is on your agenda for an upgrade? Equipping rooms with gadgets such as voice assistants, handy mobile phones, tablets, motorised curtains, automatic lighting and much more. These are readily available in the market and at varying quality and cost levels.

Sustainability is the latest trend to keep in mind with any changes to the hotel or motel amenities and facilities. In all aspects, customers are taking various initiatives to reduce their carbon footprint. There is a rise in travellers seeking accommodation options that follow the same path. Hotels, to gear up, should be thinking of ways to be as carbon neutral as possible.

Check out some of the newer hotels, motels and apart-hotels that have entered the market, from rooftop bars with the latest in craft gin, local and seasonal menu changes, personalised minibars, reduction in plastics and electric vehicle charge stations.

As hoteliers, it is imperative to adapt to emerging trends to evaluate guest experience and satisfaction.

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

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 DOWNTON ABBEY

September 12 When the King and Queen announce a visit to Downton Abbey, the Crawleys and their staff are sent into a frenzy to prepare for the royal visit. Old alliances and rivalries are brought to the surface against the shifting culture of 1920s Britain. This highly anticipated big-screen adaptation of the world-renowned TV series sees the return of the original star-studded cast, including Hugh Bonneville, Elizabeth McGovern, and Dame Maggie Smith.

IT: CHAPTER TWO

September 5 Part two of Andy Muschietti’s adaptation of Stephen King’s novel It sees the grown-up losers club return to Derry, Maine to face their childhood fears. It: Chapter Two stars James McAvoy, Jessica Chastain, and Bill Hader, alongside a returning Bill Skarsgård as the nightmarish Pennywise the dancing clown.

POP-UP GLOBE

Until mid-September Now in its fourth year of operations, the astonishingly successful Pop-up Globe returns to Auckland for its winter season, presenting some of Shakespeare’s best-loved works. Hamlet, Twelfth Night, and Measure for Measure all feature, as well as a children’s version of A Midsummer Night’s Dream.

For non-Aucklanders, the theatre company is embarking on a multicity national tour. For information, visit www.popupglobe.co.nz.

New Zealand Tourism Awards, Christchurch

28 OCTOBER LABOUR DAY

5-6 NOVEMBER 31st European Hotel Industry Conference, London

7 NOVEMBER International Hotel Investment & Design Conference, Vienna

7-8 NOVEMBER Maximum Occupancy, Sydney

19-20 NOVEMBER Sleep & Eat, London 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 EDITOR: Caitlan Mitchell, caitlan@reviewmags.com CONTENT MANAGER: Kyra Johnstone, kyra@reviewmags.com

EDITORIAL TEAM: Ed Scott, Chris Glavovic SENIOR DESIGNER: Raymund Sarmiento, raymund@reviewmags.com GRAPHIC DESIGNER: Ciaran Carroll, kez@reviewmags.com

100% 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.

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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25 DECEMBER CHRISTMAS DAY

26 DECEMBER BOXING DAY 1 JANUARY NEW YEAR’S DAY

August/SEPTEMBER 2019

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SWEEPING UP THE COMPETITION Tourism Industry Aotearoa’s hosted its Discussing Tourism series around the country. The one-day events visited Tauranga, Auckland, Queenstown, and Christchurch.

London’s first Hard Rock Hotel opened its doors, marking a return to the city which birthed the brand almost 50 years ago.

The Oamaru Licensing Trust has submitted a 100-page expression of interest to the government’s Provincial Growth Fund. The OLT is hoping to secure a grant to help restore the façade of the historic Brydone Hotel.

A JW Marriott hotel in Chandigarh, India has been fined the equivalent of $550 after overcharging actor Rahul Bose nearly $10 for two bananas.

Construction has commenced on Auckland Airport’s newest hotel. The 311room Te Arikinui Pullman Auckland Airport Hotel is part of a multi-billion dollar transformation of the airport.

The $25m Whakapapa Sky Waka Gondola has opened in Ruapehu. It is the highest and longest gondola in the North Island.

The owner of the Junction Hotel near Blenheim was ordered by the Employment Relations Authority to pay a former employee nearly $29,000. The ERA found that Dawn Langdon should not have been expected to put up with her employer Mike Pink’s breaches of good faith.

Marriott has formed an alliance with Dubai-based Emirates to create the Your World Rewards partnership. The partnership offers Elite members of both business’s loyalty schemes transferrable bonus points.

Hyatt Hotels Corporation will be launching a new 295room Hyatt Regency Hotel in Adelaide.

Numerous accommodation providers in Otago have partnered with Winter Pride Queenstown, the Southern Hemisphere’s largest winter pride event, to provide guests with discounted deals on selected packages. Winter Pride runs August 30 - September 8.

Over $500,000 of funding has been granted by the Provincial Growth Fund to Ruapehu.

The money will help fund the District Council’s efforts to implement long-term sustainable growth tourism.

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Two New Zealand properties owned and operated by Robertson Lodges were included in a recent poll on the world’s top 100 hotels.

The Farm at Cape Kidnappers in Hawke’s Bay took fourth place, while the Matakauri Lodge in Queenstown took 46th place.

In the Australia New Zealand rankings, the two hotels took first and third place respectively, with Robertson Lodges’ other

property, The Lodge at Kauri Cliffs in Matauri Bay, securing fifth place. The properties were the only New Zealand hotels to be included in either the top five Australia New Zealand Hotels or the Top 100 Global Hotels.

“To be named the number one resort, particularly in a country like New Zealand where the ‘luxury lodge’ phenomenon was born and the accommodation bar

is set high, says a lot about the experience at Cape Kidnappers,” said Jay Robertson, chief executive officer. “We offer a very personal, warm and tailored style of hospitality where guests really do come first, and it is a heartfelt honour to the entire team to be recognised as number one across Australia and New Zealand. To have all three lodges feature in the top five makes this honour even more special.”

The hotels are owned by New York-based financier and philanthropist Julian H Robertson. The Lodge at Kauri Cliffs first opened in 2007, followed by The Farm at Cape Kidnappers. The group later purchased an existing South Island lodge on the banks of Lake Wakitipu in Queenstown, and after an extensive rebuild and renovation, Matakauri Lodge opened its doors in 2010. l

HAVE AN ICE STAY

The world of hotels and the world of ice cream might seem like chalk and cheese, but QT Queenstown’s recent collaborative promotional effort with Halo Top saw the two collide in a colourful campaign that attracted the attention of a notably hard-to-reach consumer: millennials. Hotel Magazine spoke to Simon White, general manager of New Zealand operations for Event Hotels & Resorts, to find out more about the campaign.

White revealed that Halo Top first approached QT to set the campaign in motion, but the hotel didn’t take much convincing.

“Halo Top is a disruptor in the ice cream industry, the equivalent positioning of QT in the hotel industry,” White said. “The partnership was a no-brainer.”

The brands’ shared core values of play, innovation, and quirkiness allowed for cross-collaboration without disrupting either party’s approach. “The QT Queenstown team enthusiastically channelled their inner child to plan the perfect Halo Top-themed service menu.”

The campaign’s extensive social media presence was no accident, but part of a concerted

Simon White

attempt to reach audiences largely inaccessible through traditional media. Drawn increasingly towards novel experiences over old-school corporate glossiness, younger consumers are far more willing to engage when presented with something quirky, left-field, and – crucially – shareable. “By incorporating Halo Top’s design elements into the room and strategically positioning each detail, we were able to achieve the remarkable result visible in the photography,” White said. From there, it was just a case of getting the room seen – easy enough in the modern connected world.

“Both QT and Halo Top crosspromoted the campaign on their websites, allowing both parties to utilise their combined social media serving as a driving force.”

QT has a history of taking on left-field promotional campaigns.

In 2018, QT Wellington invited artists to submit designs for the bedhead walls of new guest rooms.

“Entries flooded in, with more than 260 artists showcasing their masterpieces, many of which were MoMa-worthy submissions,” said White.

The campaign involved all 25 rooms on level four of the hotel, now known as Gallery Four, and saw the work of 19 artists permanently on display as part of each room. “Hotels are multifaceted businesses with a plethora of promotional opportunities across accommodation, food and beverage, meetings and events, all of which lend themselves to experiential campaigns,” White pointed out. “Don’t be afraid to think outside the box.”

The Halo Top campaign, whilst brief, successfully secured QT a stake in the millennial market. Of course, ice cream being a cultural universal, the response was not limited to just the more social media-savvy. “Given the nature of the activation, including unlimited ice cream, nurturing childhood memories flooded guests of all ages and walks of life. After all, who doesn’t want to indulge in unlimited ice cream?” l

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IS THE BOOM OVER?

Tourism Industry Aotearoa successfully completed its annual series of one-day Discussing Tourism workshops in late July. The events were staged in Tauranga, Auckland, Queenstown, and Christchurch, and saw figures from across the sector gather together to connect and exchange views on the future of New Zealand’s tourism industry.

TIA chief executive Chris Roberts spoke of the challenges that lie ahead, predicting an end to the country’s recent tourism boom and a period of relatively flat growth.

“Our industry has entered a new phase where the growth will be last spectacular than in the past five years,” he said. “What can we expect and how do we better plan, fund, and manage sustainable growth and ensure tourism enhances Aotearoa for future generations?”

Chris Roberts

Speaking at the Queenstown event, Roberts argued that the strong period of growth which started in 2013 is over. “In fact, the peak of the boom was probably two years ago,” he claimed. Though international arrivals to New Zealand grew about two percent in the last twelve months, they are predicted to flatline

later this year. “This calendar year, we’re probably at zero or down. It’s no longer full steam ahead.”

Roberts’ predictions were more or less in line with those of Dominick Stephens, chief economist for Westpac, who gave an entertaining summary of the global economic scene as it pertains to tourism at the Hotel Industry Conference in June. Of the top six countries in terms of visitor numbers to New Zealand, only American and Australian visitor growth was up in terms of year on year growth, by 9.5 and three percent respectively. China, Germany, and Japan were all down, with the UK seeing the largest decrease of 14 percent, which Stephens argued was a result of both Brexit and the statistics catching up with 2017’s Lions tour.

Stephens was keen to point out that fundamentally his take on the global economic scene was optimistic. “It’s not that bad,” was his general assessment. Similarly, despite his predictions of short-term flatlining, Roberts believed there was cause for hope. “We may be going through a quiet period, and we don’t know how long it will last,

A CHANCE TO SHINE Tourism Industry Aotearoa and hospitality consultancy firm Horwath HTL are offering up to four $3000 scholarships.

Applicants must be entering their final year of study on a hotel management or business degree with a major in hotels/ hospitality. Applications are open until September 19.

“Hotels offer fantastic career

In Conversation with BRIAN HOURANI

opportunities, from guest-facing roles to numerous behind the scenes positions that all contribute to running an accommodation property,” said TIA hotel sector manager Sally Atfield. “We want to encourage young people to consider hotel careers.” Horwath HTL director Stephen Hamilton said the growth in tourism means hotels can offer more opportunities

One of Brian Hourani’s strengths is his knowledge of the food industry – however, he freely admits that irresistible food – particularly chocolate – is also one of his weaknesses.

“The food industry has always been in my veins,” he explained.

“Food is what brings people together – it’s the number one common ground for humans.”

Throughout his career, Hourani has worked with chains like Tesco, Carrefour, Walmart, Woolworths Group and The Warehouse Group.

“I am very fortunate to have worked with great people and networks,” he said. “The people that you work with is what and has made a difference for me throughout my years of being in the food and beverage industries globally.” Hourani is now general manager at Allied Pinnacle, and says that no two days are the same. Allied Pinnacle is a leading

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Dominick Stephens

but all of the global factors suggest there will be more growth,” he said.

“There will be strong business cases for building hotels that will be there a long time.”

Thanks to recent and ongoing construction booms, the lack of hotel accommodation space is increasingly less of a problem.

Stephens predicted that construction of both hotels and private accommodation would peak in 2020 before slowing, in line with the population’s decreasing rate of expansion. “International guest nights are down, but this frees up beds for domestic tourists looking for bargains,” he said. “So, it’s not all bad.” l

than ever to young people, in every part of the country. “Wherever your interests lie, you are sure to

find a suitable role in the hotel sector.” In addition to up to $3000 towards their tuition fees, the scholarship recipients will be offered complimentary attendance at the 2020 New Zealand Hotel Industry Conference, 1-2 July 2020 and the Hotel Industry Awards Gala Dinner, 2 July 2020, at Cordis Auckland. The conference and dinner are co-hosted by TIA and Horwarth HTL. l

supplier and manufacturer of over 3,000 bakery products and ingredients, servicing over 4,000 customers. “We are a one-stop shop providing a full basket solution to the ingredients and baking categories. We have a great bunch of people who jointly make things possible as a team.”

Hourani puts great emphasis on teamwork. “In every role, it takes a high-performing team with resilience, passion and commitment to achieve success. I have always had a ‘think outside the box’ and ‘challenge the status quo’ perspective – it works every time. Many businesses have tunnel vision and a traditional approach to business, hence the rise of the disruptive market entrants like My Food Bag and Uber Eats.”

Even for Hourani, the food industry can still present challenges. “We are starting to see more and more innovations come through in the food industry.

However, the bakery and food ingredient industry needs a solid boost in innovation with the

support of technology and industry education. The next 18 months look very exciting for us.”

New Zealand also offers unique logistical hurdles. The small, narrow country is matched by its small, narrow motorways – having the Cook Strait running through the middle doesn’t particularly help either. “New Zealand is a geographically challenging country, there are long distances between towns, not to mention one of the most expensive freight rates in the world.” Hourani senses challenging times on the horizon, but he and his team have big plans over the next 18 months.

“Our new product development capabilities and capacity is astounding,” he explained. “There will be a number of innovative and exciting products coming out, which will respond to what the industry has been screaming out for. Value, convenience, health and nutrition continue to be the primary drivers of the food industry, we are very much aligned to that.” l

Sally Atfield

Stephen Hamilton

August/SEPTEMBER 2019

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SUDIMA CHRISTCHURCH CITY Since the 2011 earthquakes, Christchurch and the surrounding area has been engaged in the steady process of rebuilding what was lost. For many, the opening of the Sudima Christchurch City hotel after the earthquakes and brings on the 1st of June – the 28 new full-time-equivalent jobs first new-build hotel to to the region.

Sudima worked with open in the Christchurch Sudesh Jhunjhnuwala, Auckland-based architecture owner and CEO, CBD since the rebuild firm Ignite Architects, whose Sudima Hotels seamless integration of design, began – signified the end of creativity and functionality imbues the the reconstruction phase and the building with a sense of modern luxury. The start of an era of renewed investor firm’s multidisciplinary practice incorporates architecture, interior design, master planning, confidence in Christchurch’s prospects and urban design. Ignite’s extensive large-scale for the tourism sector. residential and accommodation design experience

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udima has led the way in terms of investment in the greater Canterbury region – the group completed a $25m makeover of Sudima Christchurch Airport in 2015, added a new wing of 88 new rooms to the hotel, as well as providing the city with its largest conferencing facilities.

In 2020, Sudima’s $30m development is set to open in Kaikōura, just four years after the town was temporarily cut off in the wake of a 7.8-magnitude earthquake. But it’s the Sudima Christchurch City in the heart of the CBD which really encapsulates and solidifies the company’s belief in the region.

Situated in the Victoria precinct of central Christchurch amidst an eclectic array of cafés, restaurants, and bars, Sudima Christchurch City enjoys close proximity to Hagley Park and is a short stroll away from the central city. The $40m 86-room development is part of a new complex replacing one which was demolished

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made them an ideal candidate for the Sudima Christchurch City project, Sudima’s first five-star offering, which provides guests with a luxe feel reflecting the best-in-breed among comparable global hotel groups.

Greeting guests in the main reception area is an artwork by renowned sculptor Ray Haydon. The hotel features two in-hotel hospitality outlets; the Moss Spa and the Vices & Virtues restaurant and bar. Vices & Virtues offers a seasonal menu for fine-dining at breakfast, lunch, or dinner; as its name suggests, the menu provides diners with plenty of opportunities for indulgence alongside more healthy options, as well as an extensive plant-based selection. Both Vices & Virtues and the Moss Spa were designed by Sydney-based interior design firm Luchetti Krelle. Vices & Virtues fun and funky interior features splashes of colour, whilst Moss Spa’s subdued, relaxing space is the perfect place to unwind.

On display inside each room at the Sudima Christchurch City is an artwork by Kiwi artist Aroha Gossage. For the first time at Sudima Hotels, guests at Sudima Christchurch City can stream movies from their room, or choose to bring their own video content and cast it to their in-room 43” smart TV using Chromecast. Rooms are also kitted out with their own Amazon Echo devices, to facilitate seamless in-room entertainment and communication, as well as unlimited Wi-Fi, an espresso-pod coffee machine, and yoga mats for easy in-room exercise.

In each ensuite, a plant-based bathroom range and a pair of biodegradable slippers provide a subtle nod towards Sudima’s goal

to adopt a leadership sustainability position in the accommodation and tourism sector.

As the first hotel to achieved carboNZero certification in New Zealand, the company has initiated a movement within its group of hotels to become single-use plastic-free by 2020. All of its hotels are accessible and have been rated between Bronze and Gold for accessibility by Be Accessible.

Looking ahead, alongside Sudima’s aforementioned Kaikōura hotel in late 2020, Sudima Hotels has ambitious plans for the next five years, with plans for expansion in Australia and the Pacific islands after Wellington and Queenstown. Potential international locations include Fiji, Sydney, and Melbourne but, for now, Sudima is focused on its local operations. l

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CLAMPDOWN ON DECEPTIVE PRICING

FLOURISHING IN FIORDLAND

The number of breeding pairs of Fiordland tawaki penguins in Milford Sound was discovered to be around 180, more than twenty times the previous estimate, thanks to research supported by South Island tourism company Southern Discoveries.

A TALL ORDER

The new rooftop bar The Churchill at Four Points by Sheraton Auckland is the highest in the country, eclipsing SO/ Auckland’s 16th floor HI-SO by four storeys. Pg 30

Attorney generals across the USA have begun clamping down on hidden resort fees, filing lawsuits against two major hotel chains for alleged price deception.

In early July, District of Colombia Attorney General Karl Racine alleged that Marriott, the world’s largest hotel chain, has reaped ‘hundreds of millions of dollars’ using he unlawful practice of drip pricing, in which fees are added to an advertised price. According to the lawsuit, “Marriott charges additional mandatory fees that it refers to as ‘resort fees,’ ‘destination amenity fees,’ or ‘amenity fees’ on a daily basis for a room at many of its hotels.

“However, Marriott does not include these daily, mandatory fees in the room rate it advertises on its website and does not include them in the room rate advertised by the OTAs, thereby depriving consumers of the ability to

readily ascertain and compare the actual price of a room at a Marriott hotel to the price of the hotel rooms offered by Marriott’s competitors and at other Marriott hotels.”

Towards the end of the month, Nebraska Attorney General Doug Peterson filed a similar lawsuit against Hilton, accusing the chain of violating Nebraska’s consumer protection laws since 2012. “For years, Hilton has misled consumers in Nebraska regarding the true cost of certain Hilton hotel rooms,” said Peterson.

“They failed to heed warnings from the Federal Trade Commission and the mounting complaints from their own customers.”

The lawsuit lists three specific ways in which Hilton has allegedly violated Nebraska’s Consumer Protection Act and Uniform Deceptive Trade Practices Act: hiding the true price of hotel rooms, failing to disclose all booking fees, and misleading consumers about what resort fees actually pay for.

D.C. Attorney General Racine’s office alleged that Marriott actively deceived customers in its wording about resort fees, including them in the ‘taxes and fees’ portion of the bill. The lawsuit stated: “By combining the amounts that consumers were asked to pay for resort fees with their tax payments under a generic heading of ‘taxes and fees,’ Marriott led consumers to believe the resort fees were governmentimposed charges.” l

EGYPTIAN MINISTRIES UNITE

TOP TEN

Auckland and Queenstown have featured in Cvent’s list of the top ten meeting destinations in Australia and Oceania, taking sixth and eighth place respectively. Except for Nada, Fiji, which came tenth, every other city was in Australia, with Sydney coming out on top.

DRIP PRICING

Hilton and Marriott are both facing charges for alleged deceptive pricing over their use of hidden resort fees. Marriott is alleged to have reaped “hundreds of millions of dollars” from the practice. Pg 10

Egypt’s Ministries of Tourism and Education have agreed to develop a vision for introducing tourism ethics in the primary education curriculum. The decision was made to raise awareness among students of tourism’s importance to the Egyptian economy, and encourage the preservation of Egypt’s tourism and heritage areas.

Minister of Education Tarek Shawki and Minister of Tourism Rania al-Mashat have agreed to form a joint committee to facilitate cooperation between the two ministries.

They also agreed to organise a competition entitled “The Ambassador for Tourism” for high school students.

Tourism is one of Egypt’s most important sectors, though it is still recovering from the 2011 Egyptian revolution’s impact on visitor numbers. Before the revolution,

SAUDIZATION INTENSIFIES

SECURITY SLIP-UP

US hotel management company AavGo suffered a security lapse after a server was left online without a password for three works. The personal details of up to eight million guests was compromised.

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Saudi Arabia’s hospitality industry is the latest sector to be struck by the Kingdom’s Saudization efforts. Certain jobs will be restricted to Saudi citizens by the end of the

tourism accounted for 12 percent of Egypt’s workforce, generating more than 11 percent of GDP with around 14.7 million visitors providing revenues of nearly US$12.5bn.

Since 2011 the numbers have steadily fallen, with only 8.2 million visitors in 2017, the same as in 2005. l

year, in a bid to crackdown on the country’s 13 percent citizen unemployment rate.

The restriction will apply to numerous roles in resorts, hotels rated three stars or higher, and hotel apartments rated four stars or higher.

Restaurant hosts, health club supervisors, front-desk attendants, and management positions will all be affected by the changes, announced by the Labour Ministry. Many jobs including drivers, doormen, and porters, however, will not be restricted to nationals.

Saudization efforts first began in the late 1980s, but in the last few years the programme has intensified. Other sectors to be affected include retail, construction, and transportation, the latter of which saw 59 percent growth in the employment of Saudis between 2011 and 2013.

Since the discovery of oil in the 1930s, migrant workers have been a significant part of Saudi Arabia’s workforce, with Indian, Pakistani, and Filipino migrants being the three largest foreign groups. In total, 37 percent of Saudi Arabia’s residents are immigrants. l

A SLICE OF HISTORY After disagreements with local councils in 1989, the village of Whangamomona – a recommended tourist spot in the Lonely Planet guide – declared itself an independent republic, and now celebrates Republic Day every second January with a themed extravaganza. The sale of the iconic Whangamomona Hotel offers a unique opportunity to get involved in the beating heart of this quirky community, a hotspot for domestic and international tourists.

Located on the ‘Forgotten World Highway’ between Stratford and Taumaranui, the Whangamomona Hotel is a historic two-storey property built in 1911. The hotel has undergone significant

refurbishment in the last few years, and is currently operated by a husband and wife team working with a full-time assistant manager and part-time cooks, kitchen, bar, and house staff as required.

With seventeen bedrooms distributed across two storeys and an attic, as well as five selfcontained one-bedroom facilities constructed in 2017 and dubbed ‘The Lodge’, the Whangamomona Hotel can sleep up to 44 guests. Its ground level facilities include a bar with double door access, dining area, kitchen with storeroom and chiller, souvenir shop, and separate male and female toilet amenities, as well as a fully accessible bathroom.

The building warrant of fitness,

MODERN meets GLAM

liquor licensing, and food health and safety consents are all in place.

Included in the sale is the doubleglazed, insulated, and timberlined manager’s accommodation, renovated in 2014, which contains a master bedroom with walk-in wardrobe, second bedroom, living area with kitchenette, free-standing fireplace, and gas hot water. Also available for separate purchase is the 158m2 Post Office, an original 1911 building which includes three bedrooms and a bathroom in the staff quarters and a separate bedroom and en suite in the old Post Office Area.

Since 2014 the hotel’s turnover has progressively increased and is now around $1.1 million per annum, with plenty of potential for growth. Since 2013, the number of guests staying increased from 2,000 to over 3,900. The introduction of high-speed internet to the valley in 2017 allowed the current owners

to facilitate the use of a property management system (Strait Solutions), ensuring the hotel kept pace with the dynamic and changing accommodation sector.

Local attractions include the Taranaki Pioneer Village outdoor museum, the Raekohua falls, and Tangarakau ghost town, as well as a number of excellent walks offering unrivalled views of Taranaki. The Whangamomona Hotel represents an excellent opportunity to own a slice of history and acquire a welloperated and profitable hotel on a recognised tourist trail.

Asking price: $2,100,000 plus GST if any.

The sale of the Whangamomona Hotel is handled by Resort Brokers, a certified member of MREINZ licensed under the REA 2008. For sale enquiries, contact Brent Hannah on 021 359 678 or email brent@resortbrokers.co.nz l

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Big Save is now New Zealand’s largest furniture and bed seller in NZ. Our commercial business is also becoming a large part of our business, due to the specific requirements commercial buyers need, that differ from our retail customers.

“FIT FOR PURPOSE, AT A GREAT PRICE IS WHAT WE ARE ALL ABOUT” I have a very dedicated team that make sure deadlines are met and that our commercial customers are happy.

Big Save are massive buyers of NZ made furniture and custom made furniture. We are a large importer, so we can cover all bases in terms of budget and requirements.

So, if you are a small or large business, furnishing 2 rooms or 50, I will work closely with you and our factories to produce specific products to suit your needs, style and budget.

Please don’t hesitate to call me on (029) 200 5300 or email me on barryb@bigsave.co.nz and we can catch up for a coffee.

Barry Beaumont Big Save Commercial Manager

August/SEPTEMBER 2019

11

H MARCUS KEENAN MEETS

RYDGES WELLINGTON GENERAL MANAGER

Marcus Keenan was recently appointed the new general manager of Rydges Wellington. With 27 years of service under his belt, Keenan is a veteran of the hotel industry. He spent eight of those years as general manager of the Heritage Rotorua, and three years working for hotels in the United Kingdom.

You look after the guest.

Let us take care of the rest.

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is four-month stint as acting resident manager of Heritage Christchurch in 2013 that perhaps left the biggest impression upon Keenan, himself a Christchurch local.

“I went to school in Christchurch – to actually go there and see all the familiar sites were gone was pretty sobering,” Keenan told Hotel Magazine. “And that was a couple of years after the earthquake.” Keenan and his team helped relaunch the Heritage, a category one listed building. The iconic opulent building, designed by Joseph Clark Maddison opened in 1913, had suffered extensive damage in the 2011 quakes. “The tower was deconstructed after the earthquake, so it was just the old government building that was left.”

The challenge presented by the Heritage Christchurch was substantial, and well outside the usual demands of a general manager. Keenan was clearly the man for the job – he spent six years in the navy as a caterer, and started his career in hospitality as a kitchen porter.

Not afraid of a challenge, Keenan relishes the dynamic, fast-paced life of hotels, and considers the sheer diversity of his responsibilities as general manager a perk. “What I enjoy about the hotel industry is that it’s different every day – you don’t know what you’re going to walk into some days. You might be doing 300 for breakfast one day, and then it’s 50 the next day – but then the next day you might have a conference for 400. It’s different every day, and that’s what makes it exciting.”

Over the course of his career, Keenan recalls with fondness the people he has had the opportunity to meet. “I suppose we’re

relatively lucky in our industry that we get to meet some pretty high-profile people and have some really good conversations with them.”

A rugby enthusiast and committed runner, he’s enjoyed interacting with some top-level athletes. “Looking after the high-profile sports teams and just being involved with them and seeing how they operate, it’s pretty special.”

However, it’s the colleagues he’s met over the years that have really come to form his appreciation of the industry. “The highlights really are just the different people you meet – and that includes your teams.”

Keenan spent three years working at various hotels in the United Kingdom, including general manager positions at The Crown in Amersham and The Ship in Weybridge, Surrey. He credits the experience with teaching him about the truly transferable nature of a hotelier’s skillset.

“You can work in New Zealand, you can work in Australia, you can work in London – a hotel is a hotel. People are after a great guest experience, a really comfortable stay, and excellent customer service.”

Since he started with Heritage Rotorua in 2005, Keenan has spent 13 out of 14 years with the brand – including almost six years as GM of its Auckland hotel, so his departure to join Rydges down in Wellington is no minor switch, but it’s a change he’s looking forward to embracing wholeheartedly. “There’ll be a couple of projects and refurbishments coming up in terms of bathrooms, and some other little projects,” said Keenan. “Simon White and his team at Rydges have been running a fantastic hotel, so really, it’s just about underpinning that.” l

August/SEPTEMBER 2019

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WHO'S WHO With the TIA announcing that “the boom is over”, accommodation providers across New Zealand are facing a few years of potentially slow growth. But real estate experts are still confident in the accommodation market in Aotearoa.

2019 marks 35 years since Kelvyn Coffey began specialising in travellers’ accommodation properties. From small beginnings specialising exclusively in motels throughout the South Island, Coffeys now has been in operation nationwide for more than a decade.

With ten active and experienced brokers working as a team, the company provides a service second to none for those wishing to buy or sell accommodation properties.

We understand that operators in this industry have invested more than just capital into their business. We appreciate that they may have a strong attachment to the property, having managed, lived in and perhaps grown the business over a period of time.

For buyers it is important that the broker

has the expert knowledge appropriate to this industry, such as understanding leases, tax matters, financing, valuations, insurance, and so much more.

We have New Zealand covered with brokers throughout the land, but the task is never complete. We are always innovating and looking for ways to add further value to the industry.

Potential growth for the company includes finding the right person to head up a Hotels Division to become more involved in that sector of the market.

Our systems and methodology would work in Australia: again, it’s a matter of finding the right people.

T: 0800 263 339 or visit www.coffeys.co.nz l

The New Zealand Tourism market is transitioning out of a period of unprecedented demand, which has resulted in significant financial benefits to the accommodation industry over the past five years. As with anything in life, this growth can’t last forever, and we are now entering a phase of more moderate visitor arrivals growth. Now more than ever, location and quality are key in deciding where best to invest in accommodation properties. The core markets will always attract strong demand, yet these markets have become expensive places to stay due to an undersupply of accommodation.

Visitors are increasingly looking for accommodation in more affordable locations offering similar experiences. New Zealand is blessed in this regard, featuring a number of

regional locations with strong demand drivers associated with scenic beauty or world class attractions. Investors in accommodation properties need to take a long-term view and consider how the demand and supply dynamics for a given location and product might change in the future. This is an exciting time to be part of the tourism industry and there are many fantastic opportunities for success, if you are willing to exercise due diligence. Having provided hotel valuations for over 13 years in CBRE’s offices in London, Sydney and Auckland, Peter Hamilton is an expert in investment and market advisory to hotel owners in New Zealand and across the South Pacific.

T: +64 9359 5419 or visit www.cbre.co.nz/peter.hamilton l

Our Brokers are up earlier putting in the hard yards.

LINK Specialist Accommodation & Hotel brokers sell a business every single week. Is this your week? *Actual sales figures for the past 12 months.

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AUCKLAND

BAY OF PLENTY Selling or buying an accommodation business is one of the most important decisions that you will make in your life. You would therefore want to work with someone who is experienced, someone who is honest and

BAY OF PLENTY Buying into the accommodation industry enquiry is often around city verses holiday locations. My experience around Coromandel and Bay of Plenty has taught me that holiday destinations are as profitable as the city stops.

Investors should give serious consideration to whether the investment has been well maintained, and be prepared to pay for a building report to ensure no inferior materials have been used during construction. Check that the building complies with all local authority bylaws, and make sure rates to council or regional councils are not in arrears.

The return on investment is bound to vary depending on the district in which the investment is located. Provincial districts generally have a higher return than highly-populated areas like cities, as there is a greater opportunity for capital gain with a greater demand. Supply and demand create growth with values. The sustainability

of an investment depends on the requirement of the investor. For instance, an investor may be looking at the long-term for a family trust, or a smaller investor might be looking for an individual requiring short-term ownership. If the investments meet their requirements, they can always be sold on at any time. To arrange finance in today’s market, financiers often require seismic reports. The current commercial market is very strong, particularly for recently constructed buildings with high NBS ratings. McCrae Real Estate are experts in motel leaseholds, freeholds, and investments, with extensive knowledge of buying and selling motel businesses.

T: +64 6 357 7743 or visit www.motelmover.co.nz l

Over the course of a 15-year career, Sharene Temple has become one of New Zealand Sotheby’s International Realty’s high achievers, with extensive experience in award-winning prestigious sales and marketing of real estate.

Raised in family-owned hotels, Sharene has hospitality in her blood, and developed people skills and client service at an early age. She owned her first business at the age of 25 and has sold and marketed a vast array of hotels, lodges, residences, and apartment projects throughout New Zealand.

Practicing what she preaches, Sharene also

received the Home of the Year Award and Special Design Award recently when she built her own home. As an experienced business professional, Sharene spoke of the importance of listening to client’s needs.

“Confidentiality is what we are used to in our daily work life,” Temple told Hotel Magazine. “Customers can call us in confidence to discuss listing their hotel privately, or enquire about listings not advertised on the public market.”

T: +64 27 224 6045 or email sharene.temple@nzsir.com l

Lindsay Sandes is a professional business broker who has attained numerous successful sales of motel freeholds, motel business leases, motel freehold going concerns, franchised service apartments, sale of hotels and management rights. Lindsay has an extensive management background in the tourism industry and has held senior domestic and international positions representing global

accommodation brands. He has a good understanding on the New Zealand accommodation industry and group branding. He has an extensive network of hospitality industry colleagues as well as motel, hotel and management rights owners. He is a consistent high achiever from numerous sales.

T: +64 9 555 6003 M: +64 21 895 940 E: lindsay.sandes@linkbusiness.co.nz l

that you can trust, someone who will understand your needs, someone who will give you sound advice and someone with a proven track record. When you engage Nols Bertram, that is exactly what you will get. Nols has been successfully selling businesses for more than 20 years now and his focus is on motels and accommodation businesses. He possesses a wealth of knowledge and experience to share with you, guiding you step by step through the entire process until you have achieved a successful sale or purchase,

whether that means just the business or the freehold going concern.

It’s important that you choose a company that is established in the accommodation industry with a proven track record – LINK offers just that. With offices all over New Zealand and overseas, excellent marketing strategies and packages, LINK is fully equipped to attract suitable buyers for accommodation businesses.

T: +64 7579 994 M: +64 27 238 1450 E: nols.bertram@linkbusiness.co.nz l

Summer or seasonal trade at location destinations offer greater sales of continuous guest nights. The off season is often thought of as a down side. Not so, most of your business is created for 9/10 months of the year at premium rates. This allows winter for maintenance and away time for the owner.

With more boutique accommodation available these days and discerning holiday makers B & B accommodation is becoming more profitable. Whether you are looking to buy your first motel lease or an experienced

accommodation provider the same research is required, Return on Investment, quality of chattels, can you add value, length of lease verses freehold options and the big one location.

Carron Chote has been in the Accommodation Industry for over 10 years and offers no obligation conversations on Motels, Apartment Management Rights, B & B’s or Contract managers of Retirement Villages.

T: +64 7 579 4994 M: +64 27 289 6658 E: carron.chote@linkbusiness.co.nz l August/SEPTEMBER 2019

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minutes with

PAUL IZZARD Design Director & Founder IZZARD DESIGN

Paul Izzard was educated in the UK, where he completed a degree in interior design at the University of Leicester. He then worked for Anthony Barnes Associates, a company which specialised in hotel interiors. During his time there, ABA won a contract to travel the UK and Europe for the Forte Hotel Group, buying up old manor houses, castles, and stately homes, and converting them into luxury boutique hotels.

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I

cut my teeth hanging around these fantastic buildings, but was also designing interiors for the reception, bar, restaurant, rooms and everything else that goes along with it,” Izzard told Hotel Magazine.

He found his niche in hospitality design, and after working in Britain for eight years he moved to New Zealand in 1998, working for a couple of local interior designers in Auckland to get experience in the country’s industry.

Izzard then launched his own hospitality design business, Izzard Design, in 2000, which has since completed over 300 projects.

“Everybody wants food, alcohol, bars, and restaurants. Whether it be kiosks, fast-food, takeaways associated with their offer – it’s how you get people off the internet and into the stores again and create that experience.”

Izzard recently completed two Auckland projects – the Auckland Fish Market and The Goodside hospitality precinct out in Smales Farm. Both projects are centred around smaller offerings, shared tables and a sense of community. “I think both of those are really important in our evolution as hospitality and experience professionals. Developing how people are now enjoying their entertainment or their hospitality and what form it’s taking. Those projects have started shaping the way people go out and enjoy themselves.”

At the Fish Market, all the hospitality offerings are wrapped around a fish shop. Alongside the hospitality offerings, people are encouraged to learn about sustainable fishing and species protection practices. “All the offers around the fish market are stuff like cooking lemonfish and species that are not so fished-out. The market is educating people as to how they taste, how to cook them, and then how to buy them.”

A diversity of options around a central dining space at Auckland Fish Market allows one individual to dine on fish and chips, another to get a burger, and another to bring their own packed lunch. But all three can drink from the bar, at the same table. “The way we’ve expanded on it is you can bring your packed lunch; you don’t need to have something to eat. There’s no segregation, and there’s no ‘us’ or ‘them’. It’s

proved to be a real success at breaking down that barrier of expense.”

Izzard doesn’t just work on restaurant spaces.

His early days were spent on hotels and he’s still involved in the scene, currently working on Novotel at Auckland Airport. Recently his studio worked on the Churchills Rooftop Bar at Four Points by Sheraton Auckland. In terms of hotel design, he said that a notable change he’s seen over his career is the meaning of luxury.

“Luxury doesn’t have to be expensive. But how do you experience it? Was it comfortable?

Was it striking to look at?” Izzard suggested that modern luxury, like modern dining, it is defined by experiences. “In a good hotel you want that higher end feeling. You want experiences to elevate you to a place of luxury.” He spoke of the power of small touches, like including Egyptian cotton on bedsheets. Guests are not necessarily used to those kinds of indulgences at home, and respond well to such features. “That romanticism around staying in a hotel, being transported somewhere else that isn’t your own home: that’s an experience. It’s about giving guests something they perhaps don’t have in their normal lives.”

In the future, he sees the luxury experience extending to beyond the walls of the hotel.

“How do hotels influence the area around them?

The whole area, not just the hotel. You walk out the hotel door and there’s something else linked to the hotel, bringing the hotel revenue, but makes you feel like you’ve stepped outside.”

Izzard also believes that incorporating elements of the hotel’s location is hugely important. “If I’m in Chicago, I want to feel like I’m in Chicago. Is there jazz music in the lobby?

Make me feel like where I am. Everything needs to take you to that place. www.izzard.co.nz l

colourtrending

Beaded Chandelier, Raja Homeware

Resene Raindance

Resene Yuma

Jiho F loo Freedo r Cushion, m Fur niture

Morocco is a country that is overflowing with beautiful cultures influenced by its neighbouring countries. At times Moroccan interiors can equal an imaginative blend of African, Arab and Mediterranean influences. Moroccan architecture and design is known for its bold arches, domes, ornamental tiling, and exciting colours. It’s all balancing natural hues with exotic colours, and in this case, we have selected more natural and muted toned pieces that you can add to your existing interior seamlessly.

Low seating is profound in Moroccan interiors, much like this Jiho Floor Cushion from Freedom Furniture in a hue like Resene Raindance. Or this Moroccan-inspired leather bench seat

by Barefoot Gypsy is perfect for the foot of the bed. Combining a natural brown leather in a colour like Resene Moccasin and untreated wood is another nod to Moroccan design.

Upholstery can be wildly patterned, soft natural tones, textured or all of the above.

Mix them together or pull them apart for a more pared

down approach. We love the simplicity of the Ortona cushion

by Freedom Furniture which pairs a natural-esque fibre, close to Resene Moonlight, with the frayed texture to add depth to any room. Another great example of pairing an interesting texture with muted tones like Resene Yuma is this beaded chandelier

by Raja Homeware. Utilising this natural look makes guests calm and comfortable, while this structure is minimal compared to most Moroccan designs, it is very effective in hallways or dining quarters.

Moving into decor, blues, greens and terracotta hues like Resene Jailbreak are popular Moroccan colourways. Like this bisque fired terracotta floor vase from West Elm, which could host a large plant or arrange multiple cleverly spread across a large space or placed in corners.

While exotic tiling is what Moroccan design is most known for, it can be hard to partner this aesthetic with an existing interior.

An introductory step in this direction is using objects which feature a tiling-effect design like the Jasmine side table from OZ Design. Its monochromatic

Resene Jailbreak

eedom na, Fr

Terracotta Floor Vase, West Elm

ure

t Furnii

Resene Moonlight

Orto

palette, using a colour like Resene Nero, is easy on the eye and wellbalanced with other colours in the room. Its hero tiling pattern is paired with the arched leg design Morocco is famous for.

Transform your interior with a little touch of Morocco. l

Resene Moccasin

Resene Nero Jasmine Side Table, OZ Design

Colours available from Resene ColorShops

Leather Bench Seat, Barefoot Gypsy

www.resene.co.nz 0800 737 363

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A FINE VINTAGE

Want your product featured? Contact sarah@reviewmags.com

A fuller-bodied, textural style of Sauvignon Blanc, this singlevineyard parcel is situated within the Dog Point Vineyard, using the same low cropping level from vines planted in 1992.

The fruit is hand-picked, whole bunch pressed, and fermented and aged in older French oak barrels for 18 months. With ripe aromas of grapefruit and lemons and a fresh acidity, this wine has a toasty, nutty finish.

SUPERSONIC

OCEAN-FRIENDLY

Give your guests a great reason to talk about their stay. A world’s first in guest amenities, a Beach-to-Bathroom collection, Parkside are taking responsibility for the negative impact of business, be it on land, air, or in the oceans. Their solution is to provide guest amenities with reprocessed beach-collected plastics in New Zealand, stopping plastics from entering oceans and waterways and helping marine life survive. An environmentally friendly solution that doesn’t sacrifice quality! Parkside uses only natural and organic ingredients carefully sourced from around the globe and combined to create the world’s finest guest amenities. Organic ingredients are infused into each product. All palm oils used are certified sustainable, and the products are free from parabens, sulphates, and cocamide DEA and never tested on animals.

For more information visit www.parkside.nz, call 027 371 4174, or email cparker@parkside.com

Dyson has launched its Supersonic hair dryer with styling attachments engineered for different hair types, further unlocking the potential of its best-selling hair dryer. It is acoustically tuned for less disturbance. Dyson engineers have tuned the pitch of the hair dryer motor and insulated it within the handle, making it less likely to disturb other hotel guests who may wish to sleep at different times. It is the perfect hair dryer for hotels and leisure. Five-star personal care, for an enhanced customer experience. With intelligent heat control, a balanced design and Air Multiplier technology, the Dyson Supersonic hair dryer creates a drying and styling experience – helping to improve customer satisfaction.

For more information visit www.dyson.co.nz.

CATERING COOKIES

FORTUNE FLAVOURS THE BOLD

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Wellington-based brewery Fortune Flavours have launched a new lineup of four craft beers, each with a distinct personality and flavour profile.

The Naturalist Unfiltered Pale Ale is a “what you see is what you get kind of beer” – golden, rich and perhaps a little hazy. The Naturalist is unfiltered, preserving a light haze and flavours of citrus, sherbet and a hint of white pepper. The Adventurer uses New Zealand’s world-famous Green Bullet hop to deliver a classic New Zealand pilsner. It’s fresh and resinous with a spicy, dried fruit character and a bold solid finish.

The Wellingtonian NZIPA is packed with distinctively aromatic Wai’iti and NZ Chinook hops on a light malt base – recreating a classic in a truly Wellington way. The Oregonian is a tribute to the pioneering craft brewers in the Pacific North West, The Oregonian is an All-American APA. American hops deliver pine and citrus aromas and flavours meld with the malt base to deliver a tasty, balanced and highly drinkable beer.

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Molly Woppy is a New Zealand artisan company, baking gourmet cookies.

Releasing a fresh new catering range with delicious, award-winning flavours. This includes gluten-free (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, free-range 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.

TAKE A SEAT

WHEN LIFE GIVES YOU LEMONS

With a wide range of base options available the Kesy04 is a versatile armchair suitable for a wide range of commercial applications. Torre was established in 1961 and has a well-established furniture factory. Collaborating with European designers, Torre creates pieces that have the flexibility needed in commercial spaces with the flare of European design. Available exclusively from Statement iD. Phoebe@statementid.co.nz www. statementid.co.nz

Karma Cola, the team behind New Zealand’s beloved fairtrade and organic soda brand, has launched a new flavour; Lemmy, Lime and Bitters. Based on a fan favourite, Lemmy Lemon’s world collides with Lime to give your tastebuds a squeeze. Organic limes, lemons and fairtrade organic cane sugar bring good fortune to farmers who get a fair deal for their crop and bring a citrusy zing to you.

If life gives you lemons, change your luck with a Lemmy Lime & Bitters.

To order, contact Karma Cola on 027 299 5164 or orders@karmacola.co.nz

LOUNGING ABOUT

THE COOL STOOL

Firm and sturdy inside and outside, the Bonzo Stool from Jobs Chairs is a simple Italian stool available in over 1600 powder coat colours. The products in the Jobs collection are characterized by their distinctive aesthetic, linked together by the concepts of simplicity, comfort, and timeless charm.

Available exclusively from Statement iD Phoebe@statementid.co.nz www. statementid.co.nz

Nichetto’s Mame chair is an honest piece of design showcasing proportions that feel at ease in an interior setting and offering a supreme level of comfort.

The Mame has combined influences from the designer’s Italian and Swedish homes, creating a harmonic piece of European furniture. Available exclusively from Statement iD. Phoebe@statementid.co.nz www. statementid.co.nz

BERTON VINEAYRD BAROSSA

REVERE

Looking to impress your guests with modern luxurious amenities and a strong social message? Revere is a Beach-to-Bathroom amenity collection that has the potential to make a paradigm shift in the hotel industry. Parkside’s newest collection fits perfectly into the finest hotel rooms, suites and spas.

The company’s aim is also to leave no carbon footprint, and they are leading by example. Parkside contributes 110 percent worth of carbon offsets, meaning they are a carbon positive company. Revere is made with carefully sourced natural and organic ingredients, including certified sustainably sourced palm oils. They are never tested on animals and are free from cocamide DEA, sulphates, and parabens.

For more information visit www.parkside.nz, call 027 371 4174, or email cparker@parkside.com

Tasting Notes: Powerful aroma and complex with a wealth of fruit ranging from ripe black cherries and blackberries with hints of white pepper and spice. The rich and harmonious palate displays soft flavors of blackberry and chocolate. Available from: www.ripemerlot.co.nz

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BOUTIQUE ON A BUDGET

SMART SHEETS A laundry service in Wuhan, central China has come up with an innovative way to give guests peace of mind when it comes to bed linen. According to Chinese state-run media outlet Xinhua, Wuhan Kunteng Laundry will implant microchips into bed sheets, towels, and quilts.

Each of the chips, which are water resistant and can withstand high temperatures, will contain a QR code that can be scanned by guests’ cell phones to reveal the date of the product’s last clean. l

Upgradus is a new online service designed to tackle the problem of under-booked premium rooms and suites.

Guy Ratcliffe, the British entrepreneur behind the brand, built and launched the business himself after being frustrated whilst on holiday by an empty suite next door to his hotel room. “Whilst I had not been willing to pay the list price for the suite, I would have considered paying for an upgrade at a suitable discount,” he told Hotel Magazine.

“I knew that this would have made the hotel more money, for no extra cost or effort from their perspective, and it would have improved my stay. The issue was, there was no easy way of making this happen” Ratcliffe’s experience as an ‘intrepreneur’, building new services and businesses within established financial institutions like Morgan Stanley, Barclays, and Santander, meant he was well-equipped with the necessary skillset to design Upgradus’ system. “The harder part was then coding this into a working platform.

Upgradus had to work globally from day one with customers and accommodation providers in every country in the world, using a variety of currencies.” Despite these

challenges, Ratcliffe was driven by his vision of a more streamlined and customised booking service. “Upgradus is designed for travellers who, whilst happy with the level of accommodation they have booked, might have booked a higher-grade room or suite, but felt the price increase was too much,” he said. “They would, however, be very keen to upgrade if a more reasonable price was available.”

The system is not just designed to help guests grab a good deal, though – hoteliers stand to benefit as well. “For many hotels, the premium rooms or suites have higher vacancy rates than average.

This results in income that could have been earned being foregone,” Ratcliffe pointed out. “The platform also resolves the staffing and guest processing issues that hotels face as, in most cases, staff are not trained, incentivised, or authorised to offer paid upgrades.”

Upgradus recently celebrated its launch worldwide, and Ratcliffe is hopeful that others will cotton on to his vision of a more streamlined luxury service. “Tech should be about improving people’s lives and their experiences. That’s exactly what Upgradus is designed to do.” l

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www.walkersotech.co.nz or www.sewingtime.co.nz 20

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EVERY CLOUD Luxury apartment operator Cheval Collection has partnered with Australian property management company RMS cloud, which provides cloud computing solutions to the

hospitality industry. “We’ve made a long-term decision in the best interests of Cheval,” said CEO George Westwell. “Moving our technology platform to the cloud will give us the scope and flexibility we need as the business continues to evolve.” l

STARTS WITH

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

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

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

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B

oth the Ramada Queenstown Central and the Ramada Pacific in Manukau offer exciting new accommodation options in distinctly different areas – the former an established epicentre of domestic and international tourism, the latter an upand-coming neighbourhood looking ahead to a bright future.

The Ramada Pacific Hotel and Suites Manukau is a mixed-use complex opening in October. Conveniently served by motorway links to the CBD and Auckland International Airport, the Pacific features 12 one-bedroom apartments, 28 studios, and 45 hotel rooms. All rooms are stocked with a kitchenette, in-room laundry facilities, and cable TV, as well as free high-speed Wi-Fi. On the ground floor, a restaurant and café provide convenient on-site dining options.

Opening in September, the Ramada

RAMADA

It’s been a busy few months at Ramada. The Wyndham Hotels and Resorts-owned hotel chain is opening three New Zealand properties, with more scheduled for 2020.

RAMADA PACIFIC MANUKAU Queenstown Central hotel is located on Frankton Road in the heart of Queenstown.

Guests keen to hit the slopes will be spoilt for choice, as the hotel is just a 20-minute drive from Coronet Peak and 45 minutes from the Remarkables.

Overlooking the shores of Lake Wakatipu and within walking distance of Queenstown’s central shopping and entertainment area, the Ramada Queenstown Central’s well-appointed apartment style rooms feature air-conditioning, in-room kitchenettes with stove top and microwave, and a refrigerator/freezer.

A large high-end hotel is not a singular achievement, but the result of a team effort across a wide array of disciplines. From kitchen fitters to mattress experts, architects to operations managers, a successful hotel requires all hands on deck to ensure a cohesive end result. For this in-depth profile, Hotel Magazine spoke to business owners and operators involved in launching these two new Ramada properties. l

RAMADA QUEENSTOWN CENTRAL

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MARKET-FOCUSED MANAGING

RAMADA QUEENSTOWN CENTRAL

Marsden Group, a New Zealand-based accommodation operator and consultancy, are excited about their new investments in Queenstown and Manukau. Owning and operating a combined portfolio of four- and five-star accommodation properties across New Zealand, the group operates the majority of the Ramada and Wyndham Garden properties within New Zealand. Director Michael Osborne has headed up the organisation for the past ten years.

“Marsden Group are committed to helping to grow New Zealand’s accommodation options, which we’ve been doing for some time,” he told Hotel Magazine. “We’ve work closely with the Wyndham Hotel Group in developing and implementing their brand standard s for the various hotels across the country”.

Osborne said that Marden Group strives to consistently identify where growth is coming from. “We must be conscious of the changes that are happening and investing in the right regions for the right reasons, and be market-led.” The new Ramada Pacific Hotel and Suites Manukau, in particular, stands out as an example of such a change. The South Auckland neighbourhood has historically been under-resourced for quality accommodation, and has been marked out by

RAMADA QUEENSTOWN CENTRAL

Auckland council as an area due to experience “significant growth” over the next 30 years.

According to a 2017 report, “The residential population is expected to increase from approximately 6000 households at present to over 10,500, and the number of jobs to increase by over 22,500 to around 56,000.”

Accordingly, Osborne claimed that Marsden’s sights are not set solely on international visitors.

“We think in some areas over the next two years there will be challenges, with potential oversupply,” he said. “But we believe that by investing in new properties in the right locations we will be the property of choice, as there are a lot of tired and old properties out there.” With domestic tourism numbers remaining steady and growth remaining steady and reliable, Marsden is focused not just on attracting international tourists, but providing choice for Kiwis seeking a ‘home from home’ whilst travelling. “Through recent events, we know that New Zealand isn’t immune from natural disasters, and other issues that can decrease hotel room demand. Corporate and international travellers are very safety conscious, and our new builds are built to the latest building standards, so that’s a huge plus.”

RELATIONSHIPS BREEDS SUCCESS

In 2012 Marsden formed a strategic partnership with New Zealand’s largest and most successful apartment hotel developer, Safari Group. The two businesses have worked together on a number of projects ever since. “Like the Marsden Group, the Safari Group is a privately funded business,” Osborne explained. “This partnership enables Marsden Group to invest in properties in key strategic locations with confidence, knowing that the properties being developed will be of the highest quality.”

Safari Group were instrumental to the success of all projects and the New Zealand footprint.

Both Marsden Group, architecture firm Studio 37, and kitchen manufacturer ABC Kitchens endorsed their long-term working relationships with the construction company, relationships which result great efficiency and smoother delivery. “We collaborate and work together to better understand the continuing trends and requirements for hotel guests,” said Osborne.

“Marsden Group’s success is a reflection of our talented and committed staff, loyalty and commitment to excellence with our brands and our development partners Safari Group.” l

MICHAEL OSBORNE

n Ramada Resort Reia – Taipa n Edgewater Palms – Paihia n Ramada Suites/Nautilus – Orewa n Ramada Federal Street – Auckland n Ramada Suites Albany – Auckland n Ramada Victoria Street – Auckland (2019) n Ramada Manukau – Auckland (2019) n Castaways Resort – Auckland n Ramada – Wellington (2020) n Ramada Resort – Rotorua (Affiliated) n Ramada Suites – Christchurch n Wyndham Garden – Queenstown

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NO CHALLENGE TOO GREAT Auckland-based kitchen specialists ABC Kitchens provided the kitchen fit-outs for both the Ramada Pacific and Ramada Queenstown. The Queenstown build in particular presented ABC founder and co-owner Julian Perkins with a challenging situation.

SOUTHERN STAR

Formed in 2000, architecture firm Studio 37 has amassed a portfolio of award-winning work throughout New Zealand. The firm has worked with construction firm Safari Group for many years. “We’re all just a team of people doing what we normally do,” explained Gary Bickerton, who designed the Manukau and Queenstown Ramada properties. “We started on smaller projects together, and after 20 years all of a sudden your projects get bigger and bigger.”

Beginning his career as a builder, Bickerton went back to school and retrained as an architect 30 years ago. He was born and raised in Penrose, South Auckland, and so had a soft spot for the Manukau development. “In terms of location, Manukau has always been really important to me. I was so pleased to get that project, to be one of the first hotels in Manukau right by the conference centre,” Bickerton said.

In terms of design, Ramada Pacific’s mixed-use status was a perfect fit for the team at Studio 37, who specialise in hotel, multi-residential, mixeduse, and heritage projects. “There was a little bit of a challenge, mixing

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private apartments with a hotel, but that’s where the experience we’ve developed over the years comes into play,” said Bickerton. Residents of the Ramada Pacific’s apartments reap a number of benefits, including close proximity to a number of commercial spaces on the complex’s ground floor. “Over the years we’ve done a lot of apartments where we haven’t managed to get

“In the North Island, we can send out crews on a daily basis from their homes,” he told Hotel Magazine. “Working in Queenstown – well, it would be easier to work in Australia.”

The issue stems from both the remoteness and lack of affordable accommodation options in the Otago tourist hotspot, but Perkins is keen to credit his

acquaintances at construction firm Safari Group with helping to keep the process as pain-free as possible. “The Queenstown jobs are managed really, really well by the senior project manager Martin Dunning.”

ABC Kitchens and Safari Group are no strangers – the two companies have been working together for over 15 years. The two companies first made contact on Internet auction site TradeMe, a website Perkins also credits with introducing his business to the hotel industry.

“We started advertising cheap kitchens on TradeMe,” said Perkins. “We got a call from a couple of developers in the mid2000s for hotels.

We hadn’t considered them before.” Fitting out hotels with kitchens presented a unique opportunity for large-scale growth. “You make a smaller margin, but you get to fit 200 kitchens at a time.”

Of course, with that scale comes a certain amount of limitation, such as the need to introduce structural bracing in some South Island hotels to protect against earthquakes, which can intrude into the room.

But Perkins is well-versed in the science and art of kitchen fitting, having worked in the industry for the last 30 years.

“You can’t buy knowledge,” he explained. “You have to have the experience.” l

the successful retail on the ground floor,” Bickerton explained.

“The people who live in the apartments end up living in a well-managed building because it’s run by the hotel.”

The development of a new high-end accommodation offering

in the historically underprivileged district is a sign of Manukau’s rising star. “By default, you get a really wellrun building, and restaurants and cafes at the bottom really add to the mix and make it rich and vibrant.” l GARY BICKERTON

EVERY LITTLE THING Small appliances wholesaler Astro worked with Ramada to provide the new hotels with all the necessary in-room amenities.

The two companies have had a close working relationship for three years, according to Astro managing director Reuben Beatson.

“It started with the toiletries and consumables, before expanding into the rest of the room,” he told Hotel Magazine.

“It was all based off the service we offer.” Beatson explained that whilst hotels and motels across the budget spectrum all need similar products in terms of function, it’s the design that’s the variable.

“For instance, take the kettle – a motel might want something more affordable, whereas a high-end hotel will take design more into account.”

Astro’s by-appointment showroom in Kingsland, Auckland is a place of inspiration that lets

hotel and motel owners see a wide range of appliances, room accessories, artwork in situ, displayed in a series of mockup hotel rooms. From there, Astro offers a bespoke service, consulting clients at every stage of the operation to ensure that the end product is as they desire.

“Each property is discussed in the early stages of procurement, in partnership with the client to create a solution that will complement the interior of the room,” said Beatson.

For more information, visit www.astro.net.nz. l

H OT E L INTERIORS

KIT OUT YOUR KITCHEN

Steve Johnston has worked in construction his whole life. “I started when I was 16, completing my building apprenticeship and basically going out on my own. I was able to get a couple of good contracts to start off with and started employing people, and by the time I was 26 I had three fairly large building companies.” Since then, he hasn’t looked back, and transitioned into the kitchen appliances trade in 1986.

Johnston’s company, Buyrite, provided both the Manukau and Queenstown Ramada properties with their kitchen appliances.

Buyrite got involved as a result of the company’s long-standing relationship with the Safari Group, whom Johnton called a highly innovative company. “The way they go about their business is very

clever,” he explained. “They’re very thorough in the way they can get a project to market fairly quickly.

I’ve been in the industry a long time and I can’t remember seeing such a well-oiled machine like Safari.”

Buyrite’s extensive collection offers hotels and hospitality businesses a ‘one stop shop’ for all their kitchen appliance needs.

From rangehoods to induction hobs, ovens to washer-driers, and dishwashers to gas cookers, everything a busy hospitality kitchen could need is available. All Buyrite’s appliances have manufacturer’s warranties, and the company is in touch with a nationwide network of appliance service agents who can install products and attend to any performance issues. www.buyrite.nz l

Expert knowledge and superior service, with experience built over 35 years in the furniture industry.

Specialising in furniture for hotels, motels, serviced apartments, resorts and refurbishments

Services Include • Furniture Design • Budget Analysis • Procurement • Project Management • Manufacture of commercial Furniture • In house quality control management • Freight management and transportation • Full Installation • Commercial Warranties • Satisfaction guaranteed after sales service

Call Dennis Clark +61 4 21 384 212 or Mark Flintoff +61 4 26 646 822

hotelinteriors.co.nz

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BESPOKE INTERIORS

Australian hotel furniture supplier Hotel Interiors is one of Asia Pacific’s leading manufacturers of commercial joinery, supplying some of the largest renowned hotel brands throughout Asia Pacific and the Americas with a full turnkey solution.

The company worked on the design and finishes of the hotel rooms at the Ramada Manukau, in close contact with interior designer Pam Taylor.

“Our brief needed functional, neutral joinery and lively fabrics to brighten up the room, catering for both the corporate and leisure markets while still keeping in with the Ramada, Wyndham brand standards,” explained Hotel Interiors founder Dennis Clark.

With over 35 years’ experience in the furniture industry, Clark was well positioned to meet the demands of such a major development. “Our capabilities extend as far as meeting the needs of our clients and their guests,” Clark said.

“We supply bespoke furniture

2 MEGA EVENTS. 2 DATES.

and joinery designed and created to complement the layout of the room and maximise space.”

Hotel Interiors’ work with Ramada is on-going, as the property continues to roll along towards completion. “We are

working on a number of projects in the pipeline for this client.

Working with the interior designer Pam Taylor makes it a seamless process when it comes to manufacturing the client’s requirements,” said Clark.

“Bedheads, side tables, dining tables, coffee tables and soft furnishings are just a few items that we provided.”

For more information visit www.hotelinteriors.com.au l

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FLAWLESS FLOORING Sheree Garden, Niche Flooring

Matching the aesthetic of the flooring with the correct underfoot feel is important.

Hotel Magazine spoke to Sheree Garden, the owner and managing director of Aucklandbased flooring company Niche Flooring.

“Good flooring is paramount to a hotel, to ensure the hotel is not constantly having to replace it at great expense,” Garden explained. “We are seeing more and more carpet tiles being installed, especially within rooms, which enables the hotel to swap out tiles quickly and efficiently if something ‘untoward’ happens in the room.”

With a wide range of yarns available, including wool, nylon, and poly-propene, it’s important to make the right choice when it comes to flooring. “Some of these will flatten, or ‘bloom’,

quicker than others. It also depends on where the product is going – whether it’s in rooms, the corridor, or a conference area – and the overall look that the hotel wants to achieve.”

Garden outlined the main issues she sees in the flooring industry. “Usually, the mistakes we come across are due to low budget flooring.

While this can look great at the time of installation—and we all have budgets to work to—it can also be costly long-term, as it may result in needing the flooring to be replaced a few years down the track. The other issue is not getting the floor preparation right or using the wrong acoustic underlays.”

“Niche Flooring will work with hotel staff/management to ensure the process is the least disruptive possible. Often old carpet

THE LITTLE TOUCHES

A great hotel room is about more than just a smart TV or voiceactivated music-on-demand.

Often, it’s the little touches that make or break a guest experience – good tea and coffee-making facilities, a well-maintained minibar, or even just a great kettle.

These easily overlooked features provide a room with character

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and give guests the sense of being looked after. Astro provides a wholesale one-stop shop for small appliances. Managing director Reuben Beatson has been part of the business for almost 20 years. “A great thing about the hospitality industry in New Zealand is that there’s such an excellent diversity of

needs to be uplifted and new ones installed—we understand concerns about noise issues, and the need to ensure a professional look for the hotel.”

Niche Flooring is aware of the need to work around guests; Garden told Hotel Magazine they usually start later in the

choice for hotel guests,” he said.

“Unlike many countries around the world, in New Zealand we have hotels that can suit any traveller’s needs, from luxury resorts costing thousands of dollars per night to simple motel accommodation where you may not even need to break a fifty.”

Accordingly, Astro offers a wide variety of appliances to suit the full spectrum of budgets.

Their showroom in Kingsland, Auckland features a number of mocked-up hotel rooms showcasing appliances in situ.

Viewings are by-appointment, and provide hoteliers with an excellent opportunity to see, touch, and feel products in person, getting a better sense of what is available.

Astro has recently branched out into the art world, too.

“We work with New Zealand artists, and commission bespoke

day, and work with the hotel to establish boundaries. “Our goal is to get the flooring down with as little disruption as possible, and hopefully without any guest knowing we are even there.”

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

pieces,” Beatson explained. “We see artwork as a lost opportunity for hotels to be able to tell their story.” Ultimately, for Beatson and his team at Astro, it all comes down to providing hoteliers with the products they need to best represent their brand. “We’re here to help hotels tell their story. Whether that’s artwork, toiletries, or the design of the product – it’s all those little touchpoints that really make the experience.”

For more information visit www.astro.net.nz l

Reuben Beatson

MAKE A HOTEL A HOME

The annual Auckland Home Show is returning to the ASB Showgrounds in September.

Though aimed at the home consumer, many stallholders will be showcasing products applicable to the hospitality industry, making the show ideal for hoteliers seeking design inspiration. “People want to maintain and improve the value of their homes,” said Amanda Magnus, general manager of Exhibitions and Events NZ. “The Auckland Home Show is the best location to find the all-important products and services to do that.”

Through the five day event, $100m is estimated to change hands in sales.

More than 500 exhibitors will be in attendance, showcasing a wide

variety of products and services, from bathroom fixtures to kitchen carpets. “Many of the exhibitors come from outside the region, not just Auckland, bringing truckloads of products – even complete houses,” said Magus. “I think that demonstrates just how important the Auckland Home Show is for the entire building and renovation industry.” l

TEXTBOOK TEXTILES In December 2018, Melbournebased commercial textile supplier Simba Global appointed Ian Witters as general manager for New Zealand. Previously the head of Texco International, which Simba Global acquired in 2016, Witters’ long history in the industry and his extensive experience in business management put him in a strong position to lead Simba New Zealand going forward.

Alongside the acquisition of Texco International, Simba Global also took over Commercial Textiles in 2014, and Tytex NZ in 2016. With a current stock value of $7 million of commercial-grade linen products, Simba New Zealand hopes to cater to the demands of hospitality operators across New Zealand. With a parent company across the ditch and a supply chain importing 2,000 TEU containers a year into Australia and New Zealand, the company is well placed to satisfy growing demand. Simba New Zealand specialise in supplying linen to laundries, hospitality, aged-care, and health industries.

Through the adoption of a Radio Frequency Identification system, the company helps deliver smarter, better performing commercial linen, as well as reducing operating costs through streamlined distribution and stock management. Simba New Zealand works as a supplier to a number of new hotel developments in New Zealand. The brand takes their responsibilities around environmental sustainability seriously, and have recently appointed a leading specialist consulting group to undertake a complete review of all aspects of the supply chain. l

• Full Hotel Management • Sales and Distribution Management • Hotel Operation Support • Tourism and Accommodation Consultancy Services • Northern Hemisphere Sales Support and Contracting • Yield Management and OTA and Trade Support • NZ Owned and Operated • Results Driven C O N TA C T :

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SAKE MAKING ITS MARK

SkyCity’s MASU has partnered with New Zealand’s first and only sake brewery to produce a new and exclusive sake. Based in Queenstown, Zenkuro – meaning All Black – is the brainchild of David Joll, a Kiwi who spent 15 years living and working in Japan. “I’ve decided to brew a ‘Muroka Nama Genshu’ – it’s undiluted, unfiltered, and unpasteurised,” said Joll. “It’ll be

A TALL ORDER

Auckland’s newest rooftop bar has eclipsed its competitors to become the highest in the city. Positioned on the 20th floor of the Four Points by Sheraton Hotel on Queen Street, The Churchill offers panoramic views of the city.

Designed by Paul Izzard with art deco touches throughout, The Churchill is a 1920s-themed bar showcasing an extensive range of gin and wine. A special 10/10/10 mix-and-match menus offers patrons ten varieties of gin, ten artisanal tonics and mixers, and ten flavouring profiles. The Churchill is part of a growing vogue for metropolitan rooftop bars and restaurants, as Auckland’s skyline grows to the heights of other major international cities. Stephen Gould, general manager of SO/ Auckland, whose rooftop bar HI-SO was previously the city’s highest at 16 storeys, told Hotel Magazine that it was only a matter of time until others caught on. “When Kiwis travel, we hunt out places like HI-SO in Hong Kong, Singapore, or L.A., so it was only natural that it would resonate at home.” l

MEET THE CHEF

Kaai Silbery HOTEL CHATHAM, HEAD CHEF

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the first time for this style of sake to be produced in New Zealand. I’m sure this is going to match perfectly with the beautiful food at MASU restaurant.” Zenkuro’s cloudy sake was brewed with the assistance of restaurateur Nic Watt and restaurant manager Fumi Nakatani, and launched at an edition of Natakani’s evening class, Fumi’s Sake Club. “I have a responsibility to spread sake culture and knowledge of sake in New Zealand as a certified Wine and Spirit Education Trust sake educator,” Natakani told Hotel Magazine.

“Fumi’s Sake Club is very casual and offers an entry level knowledge for people who want to start learning about sake.” Though the new sake is available exclusively at MASU, Zenkuro produces a number of sakes to cater for the growing sake market in New Zealand. The company recently partnered with the Rugby World Cup to produce a commemorative Kiwi sake available in Japan later this year. l

FLASHY FAST FOOD

Taco Bell has continued to make ripples in the influencer sphere with a sneak peak of its temporary California hotel’s menu. The Taco Bell Hotel and Resort in Palm Springs, which opened for just four days in August, featured an exclusive menu showcasing a modern, millennial twist on the fast-food chain’s Mexican-inspired staples. Amongst the offerings is the Avocado Toast-ada, a playful take on the café staple featuring multigrain toast with avocado, breakfast radish, chipotle seasoned sorghum, and ‘Diablo puffs’. “Let’s be honest, food is the best part of travelling,” said Taco Bell executive chef Rene Pisciotti. “A lot of effort and homework goes into finding out the best places to eat near where you are staying. But, with The Bell, we’ve thought

Located 800km east of the South Island of New Zealand, the Chatham Islands are an often-overlooked destination home to some of the country’s most remote landscapes and unique flora and fauna.

Kaai Silbery is the head chef of Hotel Chatham, one a handful of hotels on the islands. She first arrived on the Chatham Islands six years ago and took to them instantly. “I remember when I arrived, as soon as I walked through the aeroplane doors, I felt like I was home.”

Silbery studied food science and culinary arts, before developing her craft under the supervision of Gareth Stewart at Auckland’s Soul Bar. The waterfront eatery now owned by the Nourish Group was a popular haunt for Auckland’s rich and famous, with Jay-Z, Beyoncé, Bono, Charlize Theron, and Anthony Hopkins all paying a visit.

Now, Silbery’s days are spent in a considerably more remote setting. “We have a busy little kitchen, it’s small and simple, and it serves us well,” she told Hotel Magazine, reflecting on her workplace’s influence on her cuisine. “I like simplicity. It’s really hard to hide behind single ingredients – so I let the produce speak for itself.” The Chatham Islands present a unique opportunity to source local quality ingredients.

“We get local potatoes, garlic, vegetables, eggs, and pickles,” Silbery commented. “I also use Go Wild Chatham Island freeze dried honey

of everything for you.” The hotel’s 70+ brandthemed suites went on sale on June 27 for US$169 per night and sold out in just two minutes. “From welcome beverages to room service build-yourown breakfast tacos and surprises throughout,” said Pisciotti. “We’re curating the ultimate Taco Bell food experience.” l

throughout all my dishes.” Often, Silbery will prepare and cook paua, cod, and crayfish caught that very day by her own guests.

Although the Chatham Islands can be advantageous in terms of fresh food, they understandably come with their fair share of challenges. “It can take up to eight months to find a new chef or waitress,” said Silbery. “The isolation certainly plays a role in it. And our staff have learned to be versatile.” Like the rest of the islands, the Hotel Chatham relies on flights to and from the mainland four times a week for supplies, and a boat every three or four weeks – services often rendered unreliable by New Zealand’s changeable weather.

Despite the distance, Silbery has made great strides towards bringing a taste of the Chatham Islands to mainland New Zealand. “I used to cater for private functions on the mainland,” she said. “Now, I do community markets and festivals. I also help to fundraise and have entered a new category in the Hospitality Championships for chefs to compete on premier products of the Islands: Chatham Island on a Plate. I’ve also taken a concept from the mainland to the Chathams: The Local Wild Food Challenge, coming this December.”

During the harsh winter months, many staff at the Hotel Chatham take extended leave.

Silbery and her partner are soon heading to Italy for five weeks, and are looking forward to the cuisine on offer there. Meanwhile, Hotel Chatham is looking to expand to accommodate the increasing number of tourists looking to explore this remote corner of New Zealand, with 18 new suites under construction. “We will have to manage the increase in tourism, as well as continuing to cater to our locals.” l

PAUSE FOR TEA Hibiscus & Ginger Brand new sparkling sugar-free herbal tea brought to you from Waiheke Island.

With a refreshing blend of herbs that will simultaneously tantalise tastebuds and leaves you feeling revitalised. Perfect served neat or as a unique sophisticated mixer.

For more information contact Amy and Timmy at sales@pausefortea.nz or visit www.pausefortea.nz.

PAUSE FOR TEA Spearmit & Oolong Looking for new sophisticated mixers for your botanical gin or vodka? Pause For Tea’s organic Spearmint & Oolong sugar-free sparkling tea is a perfect companion. It is flavoursome, invigorating and refreshing and will heighten taste experience with zero sugars or sweeteners to disrupt your refined palate.

For more information contact Amy and Timmy at sales@pausefortea.nz or visit www.pausefortea.nz.

GARAGE PROJECT Beer Refreshingly simple. Pilsner malt, Saaz hops and Czech yeast. That’s it. Sometimes simple is exactly what you want. Why bother dressing it up? It is what it is. Beer.

For more information contact Hannah.lloyd@garageproject.co.nz.

GARAGE PROJECT Shandy Shandy, the refreshing light classic mix of Beer and lemonade, now available from Garage Project in a handy can.

The perfect way to finish a day.

For more information contact Hannah.lloyd@garageproject.co.nz.

BLACK SANDS Pilsner Black Sands Pilsner is New Zealand’s highest rated German style pilsner, according to Untappd. Brewed using only New Zealand barley and hops, this pilsner offers firm bitterness upfront, followed by lemon/lime hop character, leading through to a refreshingly dry finish. Now available in 330ml cans convenient four pack.

For more information contact Mark or Ian on 09 813 0856 or email admin@blacksandsbrewing.co.nz.

CLEAN COLLECTIVE No sugar, no carbs, no preservatives and all natural. Clean Collective produce a range of delicious and 100 percent clean and ready to drink vodka and gin cocktails.

Crisp, light and oh so refreshing, the perfect drop for your guests this Summer.

Pictured: Wild Berry & Lime Vodka Mojito.

For more information contact Dan Benoy, dan@cleancollective.co or call 021 294 8662.

WHITLEY NEILL Handcrafted Vodka Bright, zesty aromas head up a warm and comforting body that allows the strength of the alcohol to come through, without dominating the nose. The initial sweet taste quickly gives way to a complex of oranges and earthy spice, with an incomparably long finish that’s dominated by the lingering flavour of Sicilian blood orange.

For more information contact The Village Road, admin@thevillageroad.co.nz.

PEAKY BLINDER Spiced Rum The result of Black Country determination and hard graft, Sadler’s Peaky Blinder Black Spiced Rum will give a true taste of the Peaky Blinder time. A bold, warming Caribbean rum blended with spices and aged in ex-Pedro Ximenezcasks for a distinctive finish. Available in 700ml with 40 percent alc/vol.

For more information visit www.ripemerlot.co.nz.

CRABBIES Green Ginger Wine The result is a smooth taste with a touch of fire delicious taken neat over ice or alternatively as the perfect partner for many different spirits.

Distributed by: The Village Road |email: admin@thevillageroad.co.nz MONTEITH’S The Great Divide Monteith’s Brewing Co. today launched a new brew, the Great Divide Pale Ale, as a tip of the hat to the pioneers of the West Coast who made it through the Southern Alps.

The new Monteith’s Great Divide Pale Ale at ABV 4.5% is a full bodied, flavoursome beer, with malt and hop profiles you would expect from a bigger pale ale. The Great Divide uses a specific kind of pale ale yeast known for its unique interaction with hops. For more information contact DB Breweries.

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THE PERFECT CUPPA Often, it’s the little touches that matter. Good tea and coffee making facilities can be the difference between an adequate guest experience and an excellent one. From budget to boutique, providing tired or jetlagged guests with all they need to brew up a hot drink in their room can help create the impression of hospitality at your hotel, leading to repeat business and great reviews.

PUKKA TEA Pukka is the fastest-growing organic tea and herb brand in the world. Pukka’s aim is to create a healthier, happier world through the incredible power of organic herbs, showcasing a world of incredible organic teas. Pukka is 100% organic, fair from crop to cup through Fair Wild, Fair for Life and Bcorp1% for the Planet (1% of everything Pukka sells goes to environmental causes).

For more information email roy.assadi@unilever.com

HEALTHPAK Packaged in exclusive degradable packaging, Healthpak’s Café Style sugar and sweetener sticks are the largest range of coordinated sweetener options in the market. From partially refined, certified organic sugar to Fairtrade cane sugar and even Healthpak’s own Stevia sweetener, there is something to suit every taste.

Contact Jimi Kennedy-Grant or 09-5786268 jimi@healthpak.co.nz

GREEN VALLEY BARISTA SILK

MOCCONA The place where Arabica and Robusta beans meet for a rounded, balanced flavour is Moccona Medium Roast, a happy medium for coffee lovers. It’s full bodied, richly aromatic and just right for guest’s everyday coffee moment. www.jde-professional.nz

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Barista Silk is an organic dairy milk that heats and stretches with ease. Formulated with fat and protein levels designed to provide a creamy finish that complements the bestroasted coffee beans, the milk minimises the time spent ‘stretching’, making it perfect for latte art. With three options – Barista Brown, Barista Lite, and Barista Trim – there’s a Barista Silk milk for every consumer wanting a creamy cappuccino or a foam-free latte. www.gvd.co.nz

COFFEX PODS The Coffex Coffee Nespresso Compatible Capsule range were produced after extensive taste-testing. They come in three different flavours: Strong, a bold, flavourful blend; Medium, for a mild and smooth cup of coffee; and NoCaf, which features premium decaffeinated coffee.

Each box comes generously packed with ten capsules.

For more information visit www.coffex.co.nz

ALPRO FOR PROFESSIONALS OAT

ALMOND BREEZE For the dairy-free consumer, almond milk is a staple milk alternative that perfectly compliments a cup of tea or coffee. The unique formula that makes up Blue Diamond’s Almond Breeze comes from over 100 years of experience in growing and harvesting the finest almonds in California.

Many growers have been co-op members for generations, so plenty of family pride goes into each carton of Almond Breeze.

Barista Blend is readily available through James Crisp, please contact the team on 09 309 0802.

Alpro For Professionals Oat is a delicate new alternative milk for use in coffee. It has a neutral taste and is 100 percent organic.

Naturally lactose- and dairy-free, oat milk is rich in fibre and has a soft, natural taste.

Specially blended for coffee, it helps baristas make the perfect cappuccinos and lattes for customers who want an alternative to dairy milk. With consistent high-quality micro foam, baristas can guarantee a professional delivery every time.

For more information contact Greg Smith on 09 256 4284 or email greg@realfoods.co.nz. www.alpro.com/foodservice

MILKLAB COCONUT MILK

MILKLAB SOY MILK

MILKLAB MACADAMIA MILK

MILKLAB have spent countless hours blending and testing the perfect coconut milk for coffee.

Their unique recipe brings your guests not only a milk that complements the intensity of espresso, but also textures and stretches with any coffee type. Free from gluten, artificial colours, flavours, and preservatives, MILKLAB Coconut Milk is an excellent choice for dairyfree coffee leavers keen to enjoy their brew with a touch of indulgence.

Still the milk of choice for many dairyfree coffee lovers, soy milk offers a neutral, slightly sweet taste that lets the coffee shine through. MILKLAB Soy Milk is formulated from a secret soy blend and is free from artificial colours and gluten.

Low in fat, the plant-based milk also works great in tea, on cereal, or drunk fresh from the glass for a quick snack.

A new face in the dairy-free milk sector, macadamia nut milk is an indulgent, creamy plant-based milk that offers guests something a little bit different. MILKLAB Macadamia Milk will surprise and intrigue dairy-free consumers. Offering a less nutty flavour than almond milk, Macadamia Milk provides a neutral, rich taste to go alongside coffee’s ripe notes.

For all sales enquires please email info@milklabco.com or call 0800 448 725.

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