Hotel Magazine | October/November 2019

$

10.95

October/NOVEMBER 2019 • Vol. 5 No. 6

TWO DECADES OF

HOTEL DESIGN

0800 77 333 7 | speedqueen.co.nz October/NOVEMBER 2019

1

POOLS ARE NO LONGER THE ONLY OUTDOOR AMENITY

Sarah Mitchell, Editorial Director, sarah@reviewmags.com

W

inter is finally behind us and hotels are increasingly blurring the lines when it comes to defining indoor and outdoor spaces and encouraging guests to enjoy the outside. Hotel designers and suppliers are constantly finding new ways to cater to these new demands and look to add amenities that guests expect indoors to the exterior spaces. While the outdoors used to be associated with the pool or the back lawn, and was more of an after-thought, it is now more prominent and connected to the indoor spaces. Guests want more than just the pool, they want ball sport courts and beer pong, and social gatherings and activities.

Hoteliers can boost return on investment by making the outdoors more comfortable and appealing for guests. Outdoor kitchens and bars are a great opportunity for properties to generate some extra revenue, and for those not wanting to service and maintain an outdoor kitchen all-

year-around, a mobile food and drinks cart is a great alternative. Modular seating around fire pits are growing in popularity and create the perfect public space area for drinks and social gatherings.

Suppliers have also adapted their offerings to meet new outdoor needs including fabric types and architectural materials like concrete and porcelain tiles to withstand heat, cold, rain and of course, cocktails and sunscreen.

Going green has never been easier, even for properties where space is not a luxury. Vertical gardens or living walls are essentially a collection of wall-mounted flowers, grasses or herbs.

Hotels and hospitality outlets around the world are already featuring these and you don’t even have to have the real deal, plastic, silk and faux options are available.

Finally, outdoor bathrooms have come back in to fashion, allowing guests another dimension to hotel rooms and to bathe beneath the sky and soak up the landscape.

In this issue of Hotel, we take a look at the great outdoors and how it can add value to your property.

15 OCTOBER Hotel Revenue Distribution Summit, Singapore

23-25 OCTOBER 2019 Hotel Investment Conference Asia Pacific, Hong Kong

24 OCTOBER New Zealand Tourism Awards, Christchurch

28 OCTOBER LABOUR DAY

Enjoy the issue.

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

28 NOVEMBER Finnotech 2019, Auckland

American Idiot

Joker

October 10 -20, The Civic, Auckland For those about to rock! This Tony Award-winning punk rock musical is based on Green Day’s smashhit 2004 album. Full of wit and warmth, American Idiot is a home to lasting friendship in the most difficult of circumstances.

Not one for the kids – this standalone comic book flick explores the origins of Batman’s arch nemesis, The Joker, played with ghoulish flare by Joaquin Phoenix. Already a hit with audiences, this full-on psychological thriller full of darkness is brimming with black humour and twisted smiles.

Maleficent: Mistress of Evil October 17 The long-awaited follow-up to 2014’s Maleficent. Angelina Jolie stars as the titular evil fairy and anti-hero, whose peaceful life as the protector of the Moors takes an unexpected turn when Prince Phillip proposes to Aurora, AKA Sleeping Beauty. This fantastical feature promises heaps of magical mirth and bewitching visuals.

5 DECEMBER TOPHOTEL, Shanghai

25 DECEMBER CHRISTMAS DAY

26 DECEMBER BOXING DAY

1 JANUARY NEW YEAR’S DAY

10 – 13 FEBRUARY

100

%

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

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

SUPPORTS:

2

hotelmagazine.co.nz

100% OWNED

CAUTHE 2020, Auckland

3-6 MARCH FHA HoReCa

31 MARCH – 3 APRIL FHA Food & Beverage

SLUMBERZONE ADVT

October/NOVEMBER 2019

3

An independent report found that growing awareness about the impact of travel on the environment represents a threat to New Zealand’s tourism industry, as travellers seek to cut down on long-haul flights.

GO ORANGE CONTINUE STREAK

New Zealand’s Electronic Travel Authority came into effect on 1 October, affecting an estimated 1.5 million travellers a year from 60 countries who did not previously require visitor visas.

Tourism Hong Kong suffered its worst downturn since the 2003 SARS outbreak, as the region faces continuing political instability and prodemocracy protests.

Beijing’s new mega-airport Daxing opened just days before the country celebrated its 70th anniversary. The airport is reportedly the largest singlebuilding terminal in the world.

Accor’s ninth Art Series hotel opened its doors in perth. The 250-room Adnate features a 25-storey mural by spray-paint artist Matt Adnate, displaying three large-scale portraits.

Staff at the InterContinental Hotel Moorea in French Polynesia went on strike after four men were sacked following accusations of rape.

The men were detained for questioning, but police laid no charges and freed them whilst continuing the investigation.

SkyCity Entertainment Group announced the establishment of a new hotel management company, SkyCity Hotels Group, set up to deliver on SkyCity’s hotel growth strategy and manage on-going projects.

A disgruntled customer left a Land Rover parked outside the five-star Taj Hotel in London.

The vehicle was printed with the words, “DO NOT STAY AT TAJ HOTELS,” and described ‘bad guest service,’ ‘valuables gone missing,’ and ‘incompetent management.’

Former chairman of Skyline Enterprises Mark Quickfall bought back the aviation tourism business Totally Tourism for $19 million from the same company he sold it to eight years ago.

A student investigation into the Chinese tourism market found that 66 percent of Chinese FITs (free independent tourists) book their activities in New Zealand in advance of arriving in the country. A majority of these tourists used travel agencies for recommendations.

4

hotelmagazine.co.nz

100% OWNED

Queenstown and Fiordland tourism operator Go Orange has been named the Fastest Growing Business Service in Dunedin and the Lower South Island by Deloitte, for the second time in a row. Go Orange won the award for the first time last year with revenue growth of 209 percent, and went on to rank 37th on the national Deloitte Fast 50, announced later in the year.

“It’s an outstanding result for any company to be recognised for its contribution to the continued growth of the New Zealand

business economy, but to do it two years in a row is exceptional,” said Go Orange general manager Luke Taylor. “We’re absolutely stoked with this latest award which recognises the hard work and dedication of our team across all our businesses in Queenstown, Te Anau and Milford Sound.”

The recognition comes after Go Orange was named AWS Legal Fiordland tourism Operator of the Year 2019, and Luke Taylor was named TIA Emerging Leader of the Year. The company was also a national finalist in the Humankind Employee Experience Awards, and is currently nominated as a finalist in the best tour/activity category of the Australia & New Zealand Adventure Tourism Awards 2019.

Go Orange was formed just over two years ago with the merger of a number of Queenstown businesses. It restructured from a solely backpacker-focused brand, now aligning itself with a much wider range of travellers and demographics, delivering cruising, white water rafting, jet boating, kayaking, and coach connections in Queenstown, Te Anau, and Milford and Doubtful sounds. l

HAKA LODGE SOLD

The iconic Haka Lodge on Auckland’s Karangahape Road has been sold. The 1920s three-storey building on the corner of K’ Road and Day Street was sold by way of a tender campaign managed by Nick Thompson, JLL’s director of hotels and tourism.

The building was refurbished in 2015 and is fully fitted as a highend backpacker lodge, with a range of dormitories and private facilities available. The Haka Lodge’s prime location on one of Auckland’s most iconic streets puts it within walking distance of the CBD and the popular suburb of Ponsonby, whilst being accessible to the motorways and public transport.

The major Auckland City Rail Link project, due to open in 2023, will provide an electrified, doubletrack, subterranean rail tunnel to the city, with one of two CBD stations set to be approximately 150 metres

from the property. The line will connect Britomart Transport Centre with the Western Line, connecting near Mount Eden Railway Station.

Commencing from 1 May 2019, Haka Lodge Auckland has one right of renewal of 12 years and three subsequent rights of six years each with fixed growth, making it a hands-off investment. l

RADISSON SIGNS QUEENSTOWN DEAL Radission Hotel Group will manage a new 5-star luxury boutique hotel in Queenstown.

Located in central Queenstown at 17-19 Man Street, it will be the first Radisson-branded hotel in New Zealand. The signing was announced by Kiwi property developer and investor Augusta Capital, who also announced the new Augusta Tourism Fund, planned for the first quarter

of 2020. Along with the Jucy Snooze Hotel in Auckland, the Queenstown Radisson property will be the first seed asset in the fund focused on commercial tourism assets. Augusta bought the five-storey, 63-room Man Street hotel development project for $13.95 million last year from Kevin Carlin of South Island Investments.

The Radisson Hotel Group, owned

by Chinese conglomerate HNA Group, has signed a 15-year term. l

PLANNING FOR THE WORST

A conference of tourism sector leaders in Otago met in Te Anau to prepare the industry ahead of a potential alpine quake.

Minister of Civil Defence and Associate Minister of Tourism Peeni Henare opened the inaugural AF8 Tourism Forum by stressing the importance of forward planning in managing and mitigating the impacts of a large-scale earthquake. “The stunning landscapes that attract international and local visitors to the South Island are products of the powerful natural forces that have shaped and continue to shape our country,” said Henari.

“But those natural forces also put our infrastructure, our communities, our people, and our visitors at risk.” The forum was convened by Project AF8, which has brought together scientists and emergency managers to identify the consequences of a magnitude eight Alpine Fault earthquake and coordinate necessary responses. Participants of the forum included South Island Civil Defence Emergency Management Groups, emergency services, universities, central government agencies, local businesses, and Te Waipounamu r nanga and rõpu (South Island Mãori councils.) l

October/NOVEMBER 2019

5

WILLIAM BARRON HILTON CHECKS OUT

William Barron Hilton, the president, chairman, and chief executive officer of the Hilton Hotels Corporation, died on September 19, aged 91.

Born in Dallas, Texas, Hilton was the second son of legendary hotelier Conrad Hilton, founder of the Hilton Hotels chain.

He served in the Navy during World War II as a photographer, before attending the University of Southern California Aeronautical School, where he earned his twin-engine rating aged just 19. He spent a number of years sharpening his business skills in a variety of entrepreneurial ventures before joining his father’s franchise in 1954.

William Hilton was responsible for Hilton’s expansion into Las Vegas in 1970, becoming the first New York Stock Exchange-listed company to venture into the gaming market. His foresight allowed him to predict Las Vegas’ development into a leading convention destination, and he personally introduced two innovations

that have since become standard features of casinos worldwide: surveillance cameras replacing the previous two-way mirrored ceilings used to monitor the casino floor; and progressive ‘Pot o’ Gold’ slot machines that produced a succession of world record jackpots, which generated free publicity around the world.

Hilton’s two Las Vegas properties – the Las Vegas Hilton and the Flamingo Hilton – were instrumental in the city’s rise to becoming the self-proclaimed Entertainment Capital of the World. Elvis Presley performed at the opening of the Las Vegas Hilton in 1969, later performing two-month stints at the hotel – two shows a night, seven days a week – until his death in 1977, setting a world entertainment record for selling out 837 consecutive concerts. In the 1970s, Hilton continued to expand the domestic hotel chain through franchising, remaining as chairman of the board through the 1990s as his hand-picked successor, Steve Bollenbach, dramatically expanded the company even further. The acquisition of Hilton International in 2005, 38 years after it was sold to TWA, brought the entire Hilton brand under one franchise.

Hilton married Marilyn June Hawley in 1947; they remained married until she died in 2004. They had eight children, fifteen grandchildren, including socialites Paris Hilton and Nicky Hilton Rothschild, and four great-grandchildren. He died at his home in Los Angeles. l

THESE LITTLE SHAMPOOS New York lawmakers are considering a statewide blanket ban on mini toiletries in hotels, in an effort to curb the environmental impact of single-use plastics. The proposals by Democrat senator for Long Island Todd Kaminsky would target the 27 million toiletry bottles disposed of each year by hotels in New York City, some of which have reportedly been found in the stomachs of whales as far away as Indonesia.

Hotels with more than 50 rooms would be required to phase mini bottles out by 2023, and smaller lodgings by 2024.

“Little everyday actions, like eliminating small plastic bottles, will have a positive impact on our environment,” said Senator Kaminsky, who led a similar campaign against plastic shopping bags earlier this year. “By barring hotels from giving single-use plastic toiletries to customers, we are safeguarding our environment, and mitigating plastic waste and waterway pollution.”

The proposals will be considered in January by the New York State Legislature. Should it pass, New York will become the second state to implement such a ban after California, which did so in April. The decision follows Marriott’s pledge earlier this year to remove mini bottles from all its properties worldwide by 2020, and IHG promising to do the same by 2021. l

THE SKY’S THE LIMIT

Construction of the $330 million SkyCity Adelaide Casino expansion has reached a major milestone with the development topping out.

South Australian Premier Steven Marshall was among guests to gather on the top floor of the 12-storey building for a topping out ceremony to celebrate the installation of the highest point of the development. The milestone follows the completion of the final concrete pour by builder Hansen Yuncken and was marked by SkyCity Entertainment Group CEO Graeme Stephens and SkyCity Adelaide General Manager David Christian signing their names in concrete.

Construction of the expansion, which includes a 120-suite luxury hotel, new restaurants and bars, conference and function facilities, a wellness centre, and expanded gaming facilities, commenced in June last year and is on track to be complete in October 2020. l

THOMAS COOK MELTDOWN Guests at a Tunisian Hotel were ‘held hostage’ and prevented from leaving the property unless they paid extra fees to cover what the resort claims is owed by the Thomas Cook.

Les Orangers resort in the beachside town of Hammamet reportedly asked guests due to leave the hotel to come to reception, where they were asked to pay additional fees. A guest from Leicestershire told the BBC that four security guards held the gates closed, and were not allowing anybody to leave.

The story echoes numerous other reports from across Europe as hotels attempted to bill guests for Thomas Cook’s unpaid fees.

6

hotelmagazine.co.nz

100% OWNED

The tour operator went into liquidation on September 23 leaving 150,000 UK travellers stranded across the world. Thomas Cook revealed in May that first-half losses for 2019 widened on a major write-down, caused in part by Brexit uncertainty that delayed summer holiday bookings.

According to Tunisian tourism minister Rene Trabelsi, Thomas Cook owe Tunisian hotels €$60 million (NZ$104 million) for stays in July and August. In August, China’s Fosun Group led a last-ditch bid to rescue Thomas Cook from bankruptcy, injecting £450 million (NZ$895 million) into the

business in return for a 75 percent stake in Thomas Cook’s tour operating division and 25 percent of its airline unit.

In the wake of the company’s collapse, the UK Civil Aviation Authority launched Britain’s largest-ever peacetime repatriation scheme, bringing home stranded Thomas Cook passengers, most of whom were protected by the Air Travel Organiser’s License, a government-run financial protection scheme. l

Juliana Souza was recently appointed general manager of Swiss-Belresort Coronet Peak in Queenstown. Originally from Brazil, Souza’s first job was in a perfume store during the Christmas holidays, responsible for wrapping gifts and stocking shelves. “It was a great first job with a fun environment and I got a lot of experience interacting with the customers.”

MEETS

JULIANA SOUZA Swiss-Belresort Coronet Peak GENERAL MANAGER

S

ouza moved to New Zealand in 2009, drawn by the spectacular landscape and relaxed lifestyle. After starting as a receptionist at a 90-bed backpackers’ hostel, within two years she became owneroperator, adopting a hands-on role in the day-today running of the hostel. She has since worked for Sherwood and JUCY Group in Queenstown, and joins Swiss-Belhotel International with a wealth of hospitality and retail experience.

In the 12 years she’s been living and working in Queenstown, Souza has seen a lot of changes.

“Queenstown used to be a holiday destination with a small-town feel, and it used to be calmer,” she explained.

“The success of tourism has certainly changed things here, but it has also created a phenomenal

COM M E RCIAL

DRE A M M A KE R KING SINGLE TRUNDLER BED

$

658

+GST

amount of opportunity. Where else offers so many adventures in such a beautiful setting?”

Having successfully set up two hotels in New Zealand’s adventure capital, Souza has mentored and developed a multitude of passionate young professionals, something she considers to be of utmost importance in her career. “I love seeing young talent in hospitality grow. It’s incredibly rewarding to watch my team take on and apply new information.”

Looking ahead, Souza is extremely excited to take on her new position with Swiss-Belhotel International, one of the world’s largest hotel management groups, and continue to develop her skillset within the ever-changing world of hospitality.

“Each day is unique in this industry, and that’s what makes it so stimulating. The fast-paced environment that never stops and never sleeps brings a sense of urgency and the feeling of accomplishment.” l

The Dream Maker king single trundler bed is an excellent choice to save space and provide convenient extra bedding for additional guests and children. This bed is strong, durable and easy to assemble. Mattresses are included making this your “one stop shop” for comfort.

My name is Barry Beaumont and I manage the commercial business for Big Save Furniture. Big Save is now the largest furniture and bed seller in New Zealand, and the commercial sector is becoming a large part of our business.

In our 45 plus years of experience in the furniture retail industry we have identified and understand that our commercial clients have specific requirements that differ from retail customers, and have fine-tuned our ability to meet those needs. We have a dedicated team that make sure deadlines are met and that our commercial customers are happy.

“FIT FOR PURPOSE, AT A GREAT PRICE IS WHAT WE ARE ALL ABOUT” Big Save are massive buyers of New Zealand made furniture and custom made furniture. We are a large importer, so we can cover all bases in terms of budget and requirements. 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. Any orders can be emailed to Commercial Administration on commadmin@bigsave.co.nz.

Barry Beaumont Big Save Commercial Manager

October/NOVEMBER 2019

7

EMPLOYERS AND EMPLOYEES PREFER ON-JOB TRAINING A new study from Research First shows that service sector on-job training arranged by industry training organisation ServiceIQ has high levels of satisfaction.

It was also clear that on-job training is strongly preferred, especially for new employees. “The employers’ responses show that nearly twice as many employers preferred to train their employees in-house rather than offering outside training (such as paying fees for polytechnics and consultants). Training a new employee via an ITO was a popular choice (by three-quarters) of the employers. This indicates that employers do prefer to train new employees on the job,” states the report. The research also delved into the reasons that employers and employees made the decision to undertake ServiceIQ on-job training programmes that lead to qualifications.

The top three for employees were: • To gain practical on-job training and experience (66 percent) • Career development/progression (62 percent) • Improve my management/leadership capability (48 percent) Andrew McSweeney

82

percent of trainees and 75 percent of employers responded that ServiceIQ’s training and qualifications are relevant to their industry. And 80 percent of trainees and 75 percent of employers responded that ServiceIQ’s training programmes meet the needs of those in their industry.

When questioned on their motivations, gaining relevant on-job training was very important to effectively all trainees. As expected, reasons to engage in training on-job and the key motivator was different for employers.

For employers, the top four reasons were:

• Career development/progression and reward/

recognise achievement (62 percent) • Employee interest and commitment to learning (42 percent) • Improved customer satisfaction and product/ service quality (35 percent) • Improved employee efficiency and selfreliance (35 percent) The report noted: “Having relevantly trained employees was the key decision motivator for employers and the vast majority of employers felt this was very important. The training programmes offered by ServiceIQ were also very important and were recognised by employers as adding value to their businesses.” Both employees in training and their employers were asked about their satisfaction with ServiceIQ’s training services and support. Across all factors measured (personal interactions, relevance, needs met, level of support, training resources and communication) both groups were generally highly satisfied (between 69 and 79 percent for trainees and 75 and 80 percent for employers.)

ServiceIQ CEO Andrew McSweeney said the results show that the organisation is performing well. “It’s a great testament to the hard work that all of the ServiceIQ team has done working with industry, employers and trainees. Overall the results are very positive, but we’re not dropping pace. Work has already started on areas where we can improve. “The confirmation that on-job training is highly valued is great; we’ll be looking to further increase satisfaction for our employer and trainee customers. Helping our customers succeed by growing their talent is our mission.” www.ServiceIQ.org.nz l

​New Zealand’s number one supplier​​of industrial sewing, embroidery, steam​​& curtain automated machinery.​ ​L​EADING BRANDS​:​ Juki, Tajima, ​B​rother, Pegasus, Jiffy, Eisenkolb, Typical, Stirovap, Siruba For accessories and standard machinery terms and conditions apply.

Four Points by Sheraton, Auckland

Four Points by Sheraton Auckland

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

Email: sales@walkersotech.co.nz or sales@sewingtime.co.nz

0800 446953 • 09 525 0011​​• 03 366 1112 Richard Dalman +64 3 366 5445

8

hotelmagazine.co.nz

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

100% OWNED

• New show room at 23 Fairfax Ave, Penrose, Auckland • 8 Stanley St, Sydenham, Christchurch

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

Better Together.

We are Simba New Zealand.

The best value durable and comfortable commercial textiles for Hotels, supported by excellent customer service.

We are proud to announce that Texco and Tytex are now under the umbrella of Simba New Zealand.

Simba New Zealand brings these companies together with common values, attitudes and a shared vision of providing you an outstanding level of service. Our promise is to always provide you with exceptional value for money.

Contact us today to see how Simba New Zealand can help your business.

Call Email Shop

0800 289 839 or 09 820 5302 orders.nz@simba.global www.simba.global/shop/nz

Rear 412 Rosebank Road, Avondale, Auckland, New Zealand 1026 October/NOVEMBER 2019

9

TWO DECADES OF HOTEL DESIGN

Hotel 4, Auckland International Airport

For more than 20 years Dalman Architects have been creating remarkable hotel, restaurant, bar, nightclub and tourism spaces that enrich the experience of the guests who frequent them.

A

s specialists in hospitality and tourism architecture and interior design, Dalman’s work has varied from designing boutique, owner operated accommodation through to high rise, internationally branded hotels; from local restaurants to iconic casino bars, as well as tourism and leisure facilities.

The company’s strong understanding of the hospitality business – from both guest and operating perspectives – makes Dalman the ideal design company to partner with. In particular, Managing Director Richard

Four Points by Sheraton, Auckland

10

hotelmagazine.co.nz

100% OWNED

Dalman is sought after by developers, owners and operators being renowned for finding design solutions that balance creative aesthetics, spatial requirements and commercial imperatives.

With clients from across the Asia Pacific region, Dalman Architects’ expertise encompasses both new builds and refurbishments.

And a recent trend has seen the Dalman studios in Auckland and Christchurch converting office buildings into hotels.

Recently completed projects include the 255 room Four Points by Sheraton in Auckland’s CBD where Dalman Architects transformed a 19 level 1980’s commercial building into a contemporary full service hotel.

A 20th level was also added to accommodate the spectacular roof top bar, The Churchill.

Currently under construction is the fourth hotel at Auckland International Airport. This saw Dalman design a 3 ½ star hotel from a disused office building with existing floors extended and additional levels added to provide 146 guest rooms and hotel facilities.

Projects currently on the drawing board include two new hotels in Whangarei, refurbishment of an existing hotel into a Ramada in Hamilton, the extension and refurbishment of the Masonic Hotel in Cambridge, the full refurbishment of a commercial kitchen in Christchurch and the re-design of Auckland’s Maritime Museum enhancing its spaces in time for the America’s Cup. A favourite project for Dalman is the iconic Te Waonui Forest Retreat in Franz Josef for which they were both architects and interior designers. This 100 room, 5 star eco-resort, blends seamlessly into the bush and has received multiple NZ and international design and environmental awards.

In 2017 it received the accolade

Breakfree on Cashel

Te Waonui Forest Retreat

of Best Hotel Architecture in the Asia Pacific Region at the International Property Awards.

The resort is next to the Glacier Hot Pools in Franz Josef, also designed by Dalman Architects.

During Dalman’s 22 year history, they have worked with most of the major hotel brands – Accor, IHG, Marriott Starwood, Scenic Hotels, Rydges, Wyndham, Hilton, Mantra, Heritage, Millennium Copthorne, Grand Chancellor, Rendezvous, Amora,

- as well as some of New Zealand’s iconic hotels such as The George, Eichaardt’s cottages, Wairakei Resort and Millbrook Resort.

“The last decade has seen significant growth and innovation across the sector and we are passionate about continuing to deliver excellence and inspired design for new build and refurbishment hotel, hospitality and tourism projects,” said managing director Richard Dalman. l

bespoke colour trending

SUMMER SENSATION

Resene Untamed

Deluxe Bamboo, Greenery Imports

Resene Wishing Well

Waffle Knit Wool Throw, Citta

unshine, sand, and iridescent surf – summer in New Zealand truly is a seaside season. At 15,000 kilometres, New Zealand’s coastline is the ninth longest in the world, so Kiwis are spoilt for choice when it comes to a trip to the beach.

The Teak Root Coffee Table by Republic helps bring some of that remarkable coastline indoors. Resembling driftwood, each table’s unique teak wood root is left in an organic, natural state, bringing a touch of untamed nature to an interior space.

Topped with a 100cm diameter polished glass tabletop, the Teak Root Coffee Table, with its Resene Swiss Caramel tone, provides a subdued yet eye-catching feature around which to gather.

Suspending the Herman Natural Pendant by Lighting Direct above the Teak Root Coffee Table makes for an attractive double feature. The light’s natural materials and Resene Colins Wicket colour-scheme, combined with its LED energy-saving capabilities, make for a breezy, relaxed aesthetic, ideal for hallways, bedroom, lounge, and living areas, as well as commercial

spaces like cafés, lobbies, and restaurants.

For more intimate lighting, opt for the Anglepoise desk lamp by Citta, available in a fetchingly tropical colour reminiscent of Resene Lazy River. This special edition, designed in collaboration with British clothing designer Margaret Howell, brings a nostalgic warmth to the collection, balancing minimalist functionality with a pleasing vintage approach.

Introducing plants to interior spaces helps bring the outside in, and a touch of forest green foliage will help to balance out and ground the light, bright hues of a seaside interior. The Deluxe Bamboo from Greenery Imports, with its Resene Untamed colour palette, provides some attractive low-maintenance plant life to liven up any space.

Bamboo works in excellent counterpoint to the Alejandro Cushion from Freedom Furniture, which brings the beach indoors with its organic pattern, and which offsets bright colours with its earthy Resene Barley White hue.

Complete the trio with the Waffle Knit Wool Throw by Citta, whose warm Resene Wishing Well blue is a match made in heaven for the sandy hues of the Alejandro Cushion. l

Resene Lazy River

Anglepoise Lamp, Citta

Herman Natural Pendant, Lighting Direct

Resene Colins Wicket

Resene Swiss Caramel

Teak Root Coffee Table, Republic

Resene Barley White

, Cushion Alejandro urniture F m o d Free

Colours available from Resene ColorShops

www.resene.co.nz 0800 737 363

August/SEPTEMBER 2019

11

with

ROMAN LEE-LO Director of Operations THE REES QUEENSTOWN

B The Rees Queenstown was recently named ‘Best New Zealand Hotel’ for the third year in a row at the 2019 HM Awards for Hotel and Accommodation Excellence. Hotel Magazine spoke to Roman Lee-Lo, director of operations at The Rees, to find out about one of the leaders behind this remarkable success story.

orn and raised in the Samoan capital of Apia, Lee-Lo first gained employment in hospitality working in his family’s nightclub, but it was a school project on the iconic Samoan hotelier Aggie Grey that inspired him to seek out a career in the industry.

“She was an iconic woman, a legend of the South Pacific,” said Lee-Lo. “She was known as the mother of tourism, and she inspired me to work in tourism and hospitality.”

Lee-Lo first came to New Zealand in 2009, working as a reservations agent at the front desk of the very same hotel he now directs, the Rees Hotel Queenstown. After three months, he was promoted to duty manager, a position he held for three years before becoming HR advisor. Aside from a two-year stint at Hilton Worldwide, LeeLo has been with the Rees perpetually. “It was a very easy decision to come back to the company because it was where it all started,” he explained.

“We’ve had some challenges, given we are a standalone company launched during the global financial crash, but we’ve created something magical that we’re going to replicate all around New Zealand.”

Alongside Aggie Grey, Lee-Lo cites The Rees’ chief executive Mark Rose as a source of major inspiration. The two have worked together for almost ten years, and Lee-Lo credits Rose with providing him with both the encouragement and the pressure to succeed. “He always pushed me to do better every day, to stay people-focused, and to be stretching myself,” he said. “I’m very

THE MOTHER OF TOURISM

12

hotelmagazine.co.nz

100% OWNED

grateful to him for those opportunities, and for his mentorship to allow me to get to where I am today.”

Talking to Lee-Lo, it becomes clear that he has found his calling. A warm and attentive listener, his hospitable personality lends itself perfectly to his chosen career. “Caring for people and ensuring everyone is welcome really underpins what hospitality is all about,” he mused. “It’s about looking after people.” Outside of work his life is just as people-oriented, moving within a multitude of wide and varied social circles.

“I think that really helps with my career as well, because I can relate to people from all walks of life. I have that personality, to connect with people at different levels, and I think that’s one of my strengths, and I’m lucky that I’m in a career that I’m able to use that.” When he’s not socialising or working, Lee-Lo enjoys researching, reading, and gardening at home in Arrowtown, as well as enjoying life in the adventure capital of New Zealand.

The recent HM Awards for Hotel and Accommodation Excellence were, according to Lee-Lo, the icing on the cake when it comes to The Rees’ operation. “It’s very humbling to be able to receive such a prestigious international accolade.

There’s a lot of work that goes into maintaining standards and consistency. It all comes down to our team that have worked really hard to ensure that our brand standards are always maintained to a very high level.” l

Agnes Genevieve Swann was born in what was then Western Samoa in 1897. The daughter of English chemist William Swann and his Samoan wife Pele, she founded her iconic hotel in 1933 with a $200 loan and became one of Samoa’s most popular figures. Over the years, she hosted many famous faces, including Marlon Brando, Gary Cooper, Dorothy Lamour, Raymond Burr, and Robert Morley.

Today, the 175-room Aggie Grey hotel is managed by Sheraton, and was partially rebuilt in 2012 after a devastating cyclone. The hotel features 70 original bungalows which retain the original thatched roofs and carved beams, and regularly hosts international forums and conferences in what is thought to be the largest conference facilities in the Pacific, including an opulent 495 square metre ballroom. l

What would you say is the number one step hotels can take to improve their outdoor spaces?

Enhancing and embracing the hotel’s environment and external surroundings. For us as a hotel, our location on Lake Wakatipu, New Zealand’s third largest lake, is a focus.

We installed a private jetty for private boat and water taxi transfers, and we provide our Lakeside Residences guests with complimentary kayaks. The hotel also maintains the natural flora and fauna of the lakeside, such as Beech Trees and bird life. Honouring Papat anuku (Mother Earth) with our bird feeders and native trees is a testament to our Tiaki values, not only for the enjoyment of our guests but the general public.

A hotel can improve its outdoors space by making it a space that guests would want to visit all year round.

Having a heated pool, some undercover areas, a fresh selection of seasonal food and beverages, along with seating to make it comfortable are some excellent ways to achieve this. Using foliage to frame and soften the space will encourage guests to use it at every opportunity they have, whatever the season.

Cherry Chia

Chuan Spa Manager, Cordis Auckland

Consider how your guests might use your outdoor area – from there you can create the right spaces that maximise the area you have available. Making sure you have conversation spots, hang out zones, and places where the young or young at heart can play is essential. I always recommend the addition of an outdoor BBQ area too – it is a great way to enable your chef to cater for special events.

Roman Lee-Lo

Director of Operations, The Rees Hotel Queenstown

Juliana Souza

General Manager, Swiss-Belresort Coronet Peak

with

Chris Roberts CHIEF EXECUTIVE Tourism Industry Aotearoa

One of the New Zealand tourism industry’s most recognisable faces, Chris Roberts regularly makes headlines as his organisation, Tourism Industry Aotearoa, works closely with government to maintain the country’s thriving tourism sector.

R

oberts grew up in Whakatane in the Bay of Plenty but has lived in Wellington since 1993. Growing up, he hoped to become a sports journalist, an ambition he partly realised at his very first job as a radio journalist at Radio 1XX in his hometown.

He spent his OE in the UK where he worked in hospitality, working as a barman at the Bath Hotel and later living and working in a pub in Surrey. “Back in New Zealand, I returned to radio journalism, including a stint in sports, which wasn’t as exciting as I had imagined as a kid.” Roberts then worked at Parliament and in the energy sector before joining Tourism NZ in 2012, moving to head up the TIA in 2014.

Looking back over his career, Roberts recalls many stand-out moments, including working as a journalist during the 1987 Edgecumbe

earthquake when his radio station provided a crucial civil defence link for the community.

“At Parliament I got to work on the first national tourism strategy, Tourism 2010, which came out in 2001. I’m also very proud of the work we did to get a consistent version of the national anthem, introducing the Maori then English version that is standard today.”

Roberts was also on the front line in the contentious project to provide new power transmission lines into Auckland. He said the many highlights from his last five years with TIA include two updates of the industry’s guiding framework Tourism 2025, and the development of the Tourism Sustainability Commitment, which over 1200 businesses have signed up to.

Outside of work, Roberts enjoys indulging his sporting fanaticism, following and participating in a number of sports. “I’m still managing to play squash, a little rugby and cricket, and I’ve taken up running sprints – 60 and 100 metres. Turns out I’m pretty fast for someone over 50!” Most of all, he seeks out quality family time with his teenage sons and wife Rachel. l

October/NOVEMBER 2019

13

THE GREAT OUTDOORS As the Southern Hemisphere rolls out of winter and into summer, hotels across New Zealand will be looking to capitalise on their outdoor spaces, encouraging guests to put their feet up on the patio or take a dip in the pool. Providing guests with a space in which to unwind outdoors is an effective way to diversify your guest experience portfolio, but it’s not without its pitfalls.

Inclement weather, health and safety concerns, and the need so we rely on to provide furnishings our guest’s capable of withstanding satisfaction levels the environment are all to ensure their CHERRY CHIA necessary considerations when expectations are planning a great outdoors space. being met,” she said.

In her role as manager of Cordis “I also constantly monitor guest Auckland’s award-winning Chuan satisfaction levels through our Spa, Cherry Chia is responsible for post-treatment survey, and through managing staff, overseeing facility interacting with guests visiting maintenance, developing budgets, Chuan Spa, Health Club, and our and creating promotional campaigns outdoor pool and jacuzzi areas.” By for the Cordis’s spa, as well as its staying in dialogue with her guests, outdoor rooftop pool and jacuzzi.

Chia is able to continue to maintain In a city known for being regularly her facilities and her commitment to subjected to ‘four seasons in a day’, quality: “Our pool and jacuzzi offer Chia pointed out the importance of an oasis of serenity in the midst of maintaining a pleasant, welcoming a bustling city,” she said. “It’s of the outdoors space for guests. utmost importance that we keep it “Framed by palm trees and that way.” comfortable sun loungers, our Of course, not every hotel wants rooftop pool is heated year-round or needs an outdoors pool, and to an inviting 27 degrees, whilst smaller businesses may struggle the jacuzzi is kept at 38 degrees,” to find the space or budget to she explained. “It’s pleasantly install and maintain such a costly surprising to see guests enjoying feature. Outdoor lounging areas the facilities in any weather, all can drastically transform the guest year round.” Located just off one experience without the need for of Auckland’s hippest cultural a great deal of manual labour or centres, Karangahape Road, Cordis construction on the part of the has managed to create an outdoor hotelier. The addition of a fireplace space in the heart of the city, a or electric heater and some form of product Chia manages with careful partial shelter – be it an umbrella, consideration of customer feedback. awning, or gazebo – helps keep such “We aim to deliver a five-star spaces in use year-round. experience with heartfelt service, Juliana Souza, general manager

of Swiss-Belresort Coronet Peak, explained how a little consideration when it comes to design can go a long way: “I like to create consistency between inside and out by matching the style of the interior aesthetic while also adding in things that are new and interesting.

I love adding texture where I can – contrasting hard furniture, such as tables or umbrellas, with softer ‘inside comforts’ like cushions, blankets and colourful beanbags can really make your outdoor area appealing.”

Building upon or decorating existing spaces is a great, costeffective way to add a splash of character. Souza recommends

incorporating plants into outdoor space to soften edges and create a sense of tranquillity: “I’m a big fan of live green walls – there are so many plant options now that are low maintenance but look great when illuminated. To that point, the use of innovative lighting means a space is not only useable when the sun sets, but completely transforms come nightfall.” It’s important to think about the colour and sources of light outside as much as you do inside, as good lighting can make or break your outdoor space. l

JULIANA SOUZA

SAFETY FIRST Though the décor and ambience of an outdoor space offer endless possibilities for innovative design and creativity, it’s important to remember that, like any aspect of a hotel, safety should always be of top concern.

Pools, in particular, present numerous potential hazards, especially for children. Poolside areas present a slipping hazard, one which may be alleviated by the installation of anti-slip tiles.

According to a recent rewrite of the building code section D1/AS1, accessways expected to become

14

hotelmagazine.co.nz

100% OWNED

wet during normal use require a tiled surface with a rating of 39 or above on the pendulum test, or an R11 ramp test rating.

The pendulum slip test involves sliding a weighted boot over a tile in a pendulum. The height reached by the boot on its ascension out of the swing is an indication of the amount of resistance provided by the tile – any value under 35 is considered ‘low resistance’, and potentially a hazard.

A ramp test is a simple although potentially unreliable test also used to determine the slipperiness of a tile. A tester walks across the tiles under scrutiny, which are in turn fixed to an adjustable ramp.

The surface of the tiles is

covered in an oil, and the angle of the ramp is increased until the tester can no longer maintain balance.

Prior to the Fencing of Swimming Pools Act 1987 was enacted, an average of 10 young children drowned every year in residential swimming pools. By 2014, this average had reduced to two young children every year, most of whom were under three years of age.

The residential pool provisions of the Building Act 2004 require residential pools – defined as any pool in a place of abode including hotels, motels, inns, hostels, boarding houses,

and campgrounds – to be fitted with a barrier that restricts access by unsupervised children under five years of age.

Law changes in 2017 meant that residential pools must be inspected every three years, and allowed covers to be used as barriers for small heated pools such as spas pools and hot tubs when the pool is not in use.

Importantly, existing pools installed before January 2017 are deemed to comply with the requirements if they complied with the Schedule to Fencing of Swimming Pools Act 1987 – valid exemptions granted under the 1987 act continue to apply, including the conditions of those exemptions. l

ANOTHER NICHE FILLED BY AN OUTDOOR TV “Appreciating that Dunedin lacked some fun activities for locals and tourists, we recreated the Taupo Hole in One Challenge and built an 8m x 8m pontoon, 100m out from shore in the Otago Harbour.

The Otago Harbour Golf Challenge opened for business September 2019. Players tee off on shore hoping to win $10,000 if their golf ball lands in the standard

size cup on the pontoon, with runner-up prizes for landing in the larger cups. To enhance the player experience, we mounted a camera on the pontoon so the players could track the landing of their golf balls on the pontoon. We then transmitted the live feed to shore and needed to display this on a screen for the players to view.

Challenge

The screen needed to be waterproof, a good size easily viewed in full sunlight, and flexibly mounted on our food truck to be folded back in at the end of the day.

Solution by Digi Screens We browsed the internet with little success until we found Digi Screens who specialise in importing and selling outdoor TVs and outdoor TV enclosures. They understood everything that we needed. The TV was well priced and satisfied all of our requirements. The staff were straight onto it and due to our tight opening deadline, they ordered the TV to be dispatched by air ahead of their next sea freight order, getting it to Dunedin in time for our opening. They were very helpful in supplying a bracket that holds the TV in the correct viewing position

when standing at the Tee Off area and flexible for storage at night.

Digi Screens made it work! We are very happy with their great solution and our players love watching how close they go to winning that $10,000!” l leonie@digiscreens.co.nz www.digiscreens.co.nz Otago Harbour Golf Challenge

Pure Ceylon Black Tea CO N C E N T R AT E handpicked & bottled

GARDEN FRESH dilmah.co.nz/elixir

ICED TEA Cafés

BUY 3 FLAVOURS &

For orders & stockists call KRAFT on 0800 DILMAH

PEACH & ALMOND

LYCHEE

LEMON & LIME

PEAR

A TRIP TO FIJI

Go to dilmah.co.nz/elixirfijipromo Terms & Conditions Apply

October/NOVEMBER 2019

15

HOT STUFF

Want your product featured? Contact sarah@reviewmags.com

The latest addition to the muchloved Brooklyn range features a glass housing, striking blue illumination, and unique copper accents which are sure to wow your guests, bringing a touch of modern luxury to any room. The UK’s number one best-selling glass kettle, the Brooklyn Glass Kettle has a 1.7 litre capacity, with matte black trimmings adding a decorative contemporary twist. At the heart of New Zealand homes for 60 years, Russell Hobbs remains a global leader in kitchen appliances, offering timeless and stylish kitchen and electrical appliances that consumers love and trust. RRP $169.99.

For more information visit www.au.russellhobbs.com

LUXURY LOCKS

The AIR3D Styling Gift Set features the AIR3D Hair Dryer you’ve come to know and love in a luscious new white and black look, along with a straightener both housed in a premium black travel case. Featuring unique 3D Airflow and Smooth Conditioning Technology, the AIR3D delivers fast results and ultra-smooth styles. The straightener, although compact in housing has full sized suspended plates that feature advanced ceramic coating for a smooth, effortless result. RRP $399.99.

For more information or sample requests email info@remington.co.nz

POP A POD

This September, two of Nespresso’s most popular limited-edition coffee capsules are returning – Tribute to Milano and Tribute to Trieste. Back by popular demand, these two special blends are inspired by Italian coffee culture. Tribute to Milano is an aromatic blend inspired by the hustle and bustle of Milan, while Tribute to Trieste is an intensely roasted reflection of the rich culture of the lesser-known city of Trieste. Suitable for any Nespressocompatible coffee pod machine, these blends offer guests a sophisticated and indulgent inroom coffee experience.

CURVALICIOUS

Embrace the subtle curve of the stunning Tulip Armchair - with a delicate blend of 1940s aesthetics and clean modern stylings, this chair definitely stands out for all the right reasons. Like this chair but want a different colour or material? No problem - choose from one of Me & My Trend’s 60+ fabric and colour options. Pop in store or contact the team for custom orders, free fabric swatches and interior design advice. Me & My Trend source innovative and unique designs made using the finest materials and craftmakers, producing furniture that is second to none in strength and construction whilst tailored and crafted with passion.

Through careful selection, research and trend forecasting, Me & My Trend source beautiful furniture direct from the makers and deliver direct to your door for free. Shop for furniture with confidence with Me & My Trend. For more information, contact Karina: karina@meandmytrend.com

VILLA EARTH

16

Made with completely natural ingredients, Villa Earth has a white tea fragrance infused into every product. Parkside are dedicated to supplying New Zealand with leading, top quality body and hair formulations. The products are created in-house and enjoyed in many countries around the world. They are as friendly for the environment as they are for your hair and skin and will leave you feeling refreshed and clean. Proudly cruelty free with recyclable packaging. For more information email cparker@parkside. com or phone 027 371 4174. www.parkside.nz

hotelmagazine.co.nz

100% OWNED

OUTDOOR COMFORT

The Sandy Outdoor Arm Chair is made from a durable aluminium frame with a powder-coated finish. This classic timber and aluminium chair is designed for alfresco dining or outdoor seating, and as such is built to last in outdoor environments. The Woodtek Composite Slats feature a woodgrain finish that requires zero maintenance, and the chair is available in two attractive colour schemes – a white frame with grey-washed slats or a silver frame with natural slats.

The Sandy Outdoor Arm Chair is stackable and available with matching square and rectangular tables. For more information, email lionel@archerhospitality.co.nz

MARBLE-LLOUS LIGHTING

The LUNA is one of the latest original lighting designs from award-winning New Zealand design company TRENZSEATER. The stunning light is made from natural alabaster stone which produces a translucent effect when luminated, showing off the natural veining of the alabaster in spectacular fashion.

To view more in this collection, visit a TRENZSEATER showroom or head to www.trenzseater.com

CLASSIC STYLE

With its harmonious blend of curves and subtle angles, the contemporary Costa Chair is perfect for lounges or bedrooms, where refinement and guest comfort are paramount. Customise the upholstery with your choice of fabric or leather to get the perfect fit for your interior. The chair features a classic, eyecatching wing back design, a fixed seat cushion, and solid timber, heavy-duty frame constructed with a sprung seat base for optimum comfort. The Costa Chair has solid timber American Ash or American Oak legs with 20 different finishes available, and its seat is constructed from laminated foam with fibre wrap.

For more information and trade pricing call 0800 53 00 35 or email enquiries@woodwrights.co.nz

PERFECT PAIR

The Florin Duet features a cocktail coffee table and a nesting ottoman, inspired by historic Bauhaus design principles. With exquisite simplicity, the duet’s components were designed to work independently and interdependently. Guests can relax with their feet up on the soft ottoman or serve their favourite tipple from the sleek table. Customise your ottoman by selecting your favourite fabric or leather to find the perfect fit for your hotel.

The timber top and ottoman base are available in American Oak or American Ash, with 30 different finishes, whilst the ottoman comes in your choice of commercial grade upholstery. The metal base is powder coated in a wide range of available colours and other top options are available including stone and glass.

For more information and trade pricing call 0800 53 00 35 or email enquiries@woodwrights.co.nz

BATHROOM INNOVATION

Plumbline has built on its existing portfolio of unique, high quality international brands by launching British design icon Claybrook in New Zealand. With 30 years of experience in the stone industry, Claybrook has become a global leader in stone products and eco-friendly bathware, utilizing recycled marble to deliver beautifully hand-finished products. Combining the finest materials with an innovative approach to design, Claybrook unites the quest for physical balance and beauty with a true British understanding of quality and craftsmanship. The Marbleform material used is 100 percent recyclable and emits no carbon waste, making Claybrook pieces the perfect addition to hotel bathrooms. The collection available in New Zealand includes four basin styles along with matching bath options and four vanity tops, all available in four colours. www.plumbline.co.nz/claybrook

CUSTOM FURNITURE

Titan Furniture has an exclusive network of worldwide suppliers, thus are able to provide a vast range of hand-selected imported furniture. With access to in-house team of engineers, welders, carpenters, machinists, and upholsterers, Titan Furniture make sure that what you have in mind is completed to specification.

Titan Furniture aims to provide professional commercial solutions for clients, taking your concepts, ideas, and aspirations and turning them into reality. Freephone: 0800 820 131 Telephone: (09) 828 1079 Email: sales@titanfurniture.co.nz

VILLA ELITE

The Villa Elite Collection is part of the Villa amenity program designed for a variety of accommodation styles from bed and breakfasts to luxury hotels. Made using only natural ingredients carefully sourced from around the globe and combined to create the world’s finest guest amenities when you’re away from home.

Villa Elite has a subtle cucumber fragrance infused into each product to leave your hair and skin feeling smooth, soft and nourished. Free from parabens, phthalates and mineral oils.

In stock and available today! Email cparker@parkside.com or phone 027 371 4174. www.parkside.nz

October/NOVEMBER 2019

17

THE BEST OF BOTH WORLDS

When it comes to foodservice, fresh isn’t always best.

Food spoilage can lead to wastage that not only affects financial margins but also damages brand image, as consumers are increasingly demanding that businesses become more ecologically conscientious.

Parbaking, in which baked goods are partially baked and then rapidly frozen for storage, offers hospitality providers an excellent ‘best of both’ solution, combining the health benefits and quality flavour of freshly baked goods with the convenience and longevity of shelf-stable produce.

By baking goods for around 8090 percent of the normal cooking time, the yeast in the bread is killed, preventing further expansion, but the internal structure of proteins and starches which makes up the spongy texture of the bread is generated.

Only a simple finishing bake of 10-15 minutes is required

to generate the crust and other externally desirable qualities, which are difficult to preserve once bread is fully cooked. This finishing bake reduces the need for highly skilled bake.

As a cooking technique, parbaking can be invaluable for remote communities with limited access to fresh produce. Parbaked bread and other goods are not limited by a tight expiration date like fresh produce, and as such can be produced for a much larger market. They can then be baked to order, making them the perfect choice for a large foodservice operation like a restaurant or hotel catering solution.

PREMIUM READY-TO-SERVE Allied Pinnacle has a complete range of ready-to-serve and semi-finished bakery products for your convenience. Their ready-to-bake and ready-toproof products save you time, hassle and are simply delicious savoury pastries now available

at a convenient cost. Premium croissants and Danishes can be created with ‘easy-bake’ technology, straight from the freezer to the oven without thawing or proofing.

For more information, call 0800 408 368.

IT’S GETTING HOT IN HERE Menumaster expands the range at both ends.

Searchfield stocks the full Menumaster range, from standard commercial microwaves you know and love to the newest Express ovens, which feature heat convection, forced air (Impinger), and microwave capabilities.

All the Express ovens can use metal bakeware if needed.

Standard microwaves from 1000

B-READY TO GO Cottage Lane produces high quality authentic artisan breads that use traditional baking methods and only natural ingredients.

The bread is baked to 90 percent completion in the bakery before being snap frozen, allowing it to be transported without losing any of its freshness. In just 20 minutes the loaves can be transformed from a frozen, par baked product to a fully baked, high quality,

traditional artisan loaf for the waiting customer, virtually baked on demand. The Cottage Lane range includes traditional favourites ciabatta and sourdough through to cheese, garlic and olive variants, all using a genuine sourdough starter. Cottage Lane is produced

by Breadcraft, a bakery based in the Wairarapa which has been supplying bakery goods for over 75 years. For further information, visit www.breadcraft.co.nz or email enquiries@breadcraft.co.nz

If one word could be used to sum up the Emma-Jane’s Pastry range it would be ‘delectable’; nothing can quite compare to a freshly baked European butter pastry, and now Kiwi hospitality providers can achieve that right in their own kitchen.

Emma-Jane’s gourmand ‘take and bake’ range is imported from Belgium, ensuring consistent quality. Mini Danishes come in carefully selected range of flavours, accommodating for all taste profiles, with an open top

18

hotelmagazine.co.nz

100% OWNED

Watts to 3500 Watts are available, in various cavity sizes.

Three models of Express Ovens are on offer, suitable for pies, pastries, paninis, pizzas, or practically any hot food, ready in a fraction of the time a conventional oven takes.

For more information, visit www.searchfield.co.nz

providing a ‘Chef-made’ aesthetic. The Emma-Jane’s line of Mini Butter Breakfast Croissants are light and fluffy, ideal for a hotel buffet.

For more information phone 0800 366 252 or email info@emmajanes.co.nz.

the

perfect par-baked pastry crafte d in belgium, e ur ope

contact us

October/NOVEMBER 2019

19

MORE MEATLESS MEAT Over ten years of research and millions of investment dollars from the likes of Bill Gates went into developing the technology required to turn simple, nonGMO ingredients into a product that provides the protein, heft, and juiciness of a traditional beef patty without the use of animals.

Now, Silicon Valley-backed meat substitute The Beyond Burger has finally been made available to the New Zealand hospitality market, after gaining significant media traction during its limited New Zealand QSR release in mid-2019.

The patty is built around four main ingredients – water, pea protein, canola oil, and coconut oil – with extracts from other natural ingredients like beetroot and apple providing a meat-like colour and texture. Beyond Meat is also free of all major allergens like gluten, soy, and dairy, making it accessible to a wide range of customers.

Both in New Zealand and internationally, consumers are becoming increasingly conscious of the environmental impact and sustainability of their food choices, with ‘Meatless Mondays’ and flexitarian diets entering the mainstream. Beyond

Meat’s explosive growth across the globe mirrors this growing consumer appetite for plant-based proteins, with the market growing 42 percent in the United States alone between 2016 and 2019.

The company has positioned itself at the forefront of this plant-based revolution, thanks to the Beyond Burger’s meaty texture and taste, which allows consumers to feel good about their protein choices without sacrificing a burger from their favourite restaurant.

Now sold in over 53,000 locations across the world, the Beyond Burger enjoys a high level of brand recognition in an increasingly competitive market. Beyond Meat received huge media attention in New Zealand during its limited QSR release in mid-2019, with stocks selling out, indicating high demand from a wide range of Kiwi consumers for high-quality, alternative protein options.

Available from Bidfood and Gilmours. l

CAN'T FIND GOOD STAFF?

I gained a deeper understanding of the hotel industry based on theories I learned at AIS - Hannah Lee, AIS Graduate

CREATE THEM With increasing reports of a shortage in skilled hospitality staff, there is no better time to upskill.

If you or your staff can’t commit to the length of a full degree, you can gain knowledge in a specialised topic. With courses like Gastronomic Tourism, International Food and Beverage, or Accommodation Management, you can choose the skills relevant to your business.

Our programmes and courses are NZQA-approved and all level 3 and 4 courses use ServiceIQ-developed unit standards.

Talk to us about how our CoP courses can help your business Campuses in Mt Albert with live training café | Scholarships available Freephone: 0800 STUDY AIS (0800 788 392) | Email: enquiry@ais.ac.nz

www.AIS.ac.nz

20

hotelmagazine.co.nz

100% OWNED

AUTHENTIC ITALIAN DELICACIES Supplying quality Italian smallgoods to New Zealand supermarkets, hospitality trade and delicatessen wholesalers.

Get your slice of the pizza - call us now for authentic quality Italian smallgoods.

www.ghiotti.co.nz

I

support@europeanfood.co.nz

I

09 551 7410 October/NOVEMBER 2019

21

KIWI DESIGNERS SCOOP AWARD

A New Zealand-based company took home a prestigious international design award in Germany recently, after being recognised for their innovative waste disposal solution.

H

ideaway Bins won a Red Dot design award for their Concelo bin, one of more than 5,500 entries submitted from 55 countries for the competition, held in Essen, Germany. Entries were judged by an international jury panel of 40 experts who only award the Red Dot seal of quality to products that feature an outstanding design. Past jurors include noted shoe designer

2 MEGA EVENTS. 2 DATES.

Jimmy Choo.

Run by father and daughter team Allen and Jamie Bertelsen, Hideaway Bins won the award in the Product Design category for household appliance and household accessories. Jamie said the goal was to design the best bin possible for home and commercial use. “We set about this task after applying for and receiving a Callaghan Innovation grant towards research and development costs.

It took seven years of research, development and testing but the result is a paradigm shift for a kitchen appliance that is used 20 to 30 times a day on average.”

The company’s investment in R&D has been a crucial part of their success. “We couldn’t have made this fabulous design without the hard work and commitment of our small R&D team. We also used a small focus group of cabinet makers and kitchen designers who

gave their time to provide feedback on our early designs,” Jamie added.

“Dad and I accept this award on behalf of our hardworking team and all the people who gave their time to help us turn this idea into a reality.”

Concelo is an integrated kitchen waste solution for rubbish and recycling that is clean in terms of both design and functionality.

Designed above all to overcome common issues like grime and odours, it exceeds the basic requirements of looking and running like a kitchen drawer by considering the needs of the user.

The bin’s self-closing Active Lid, hidden from sight inside the cabinet, is a key feature of its odour-controlling design.

Synchronised with the opening and closing of the bin, the lid provides a truly hands-off operation and can be removed simply for cleaning with the push of a button.

The Clip ‘n’ Clean trays, buckets, and liner holders are made from stain-resistant polypropylene. They can be removed effortlessly for cleaning and clip back into position in seconds, eliminating potential dirt traps in difficult spaces.

Concelo boasts specially-

TWICE THE EXPERIENCE. 3 6 MARCH TO

2020 SINGAPORE EXPO

www.fhaHoReCa.com

EXHIBIT PROFILE > Bakery, Pastry & Gelato > Foodservice & Hospitality Equipment > Hospitality Style > Hospitality Technology > Speciality Coffee & Tea

31 MAR TO 03 APR

2020 SINGAPORE EXPO www.fhaFnB.com

EXHIBIT PROFILE > Food & Beverage > Food Ingredients > Food Processing & Packaging Technology > Wine & Spirits

co-located with ProWine Asia (Singapore)

Pre-register your visit now at www.foodnhotelasia.com/pre-register Organiser

Join us on Food&HotelAsia #FHA

FHA20_Ad_RCMSN_210x155_D3.indd 1

22

hotelmagazine.co.nz

100% OWNED

26/8/19 4:56 PM

designed and customised smooth over-extension synchronised runners, and is the first premium waste bin offering integrated concealed runners in its design, making it possible for the bin to be mounted at bench height for ease-of-use whilst allowing the back bucket to be removed independently of the front bucket.

“We believe Concelo will ultimately change the way the kitchen design industry will look at rubbish management in the kitchen,” said Jamie. “A bucket in a drawer will no longer be good enough, as homeowners are far more aware of the need to deal with waste in a smart way.”

The Concelo waste bin is now on display in the Red Dot Museum in Essen alongside other awardwinning products. It is also featured in the 2019 “Red Dot DOING” yearbook where the international design community draw inspiration for future products and stay on top of the latest product trends paving the way forward.

“The celebration was glamorous, and experience not to be forgotten and a true honour to have our waste bin recognised for its unique features that truly help it to stand out in the crowd,” said Allen Bertelsen. l

GLASS-FREE GLASSWARE

I

ncreasingly, consumers are seeking alternatives to single-use plastic as awareness grows over the environmental impact of disposable straws and beverageware. But glass is not always a suitable alternative, posing health and safety risks as well as presenting hospitality businesses with higher costs.

Combining sophistication with practicality, Strahl’s innovative beverageware is crafted from premium quality polycarbonate and hand finished under strict ISO conditions. First designed in New Zealand over 25 years ago, it offers a shatterproof, glass-free alternative that balances clarity and

elegance with durability. Craig Dais is the CEO of Innova Products, the company behind Strahl as well as other widely recognised kitchenware products such as ClickClack. “The first Strahl glasses were designed and manufactured in 1991 in response to a clear gap in the market for a durable and elegant plastic beverageware offering within the commercial environment,” Dais told Hotel Magazine. “Many business owners were frustrated with breakages, particularly in outdoor locations where safety is often a liability. Strahl offers customers peace of mind and an elegant solution.”

Remarkably, Strahl products are

able to withstand far more than their glass counterparts, putting to rest any concerns over single-use plastic.

When maintained in accordance with Innova’s care instructions, Strahl beverageware can last approximately eight times longer than standard glass beverageware in commercial environments. The products do not crack or ‘craze’ in the dishwasher, and are able to withstand high-volume handling and heavy cleaning.

Strahl beverageware has been rigorously tested through international test laboratories and certified to American FDA and European Food Grade standards, making it both hygienically and physically safe for commercial use.

“Unlike glass, our beverageware is virtually unbreakable and doesn’t shatter, making it extremely safe and long-lasting. Each of our products is designed to be chilled in the refrigerator or freezer, while superior insulation properties keep beverages at optimal drinking temperatures for longer,” said Dais. “Strahl is also tested to withstand 2,000 commercial dishwasher cycles a standard we are extremely proud of.”

Strahl is available from Briscoes, Storage Box, and Moore Wilson.

For more information, visit www. strahlbeverageware.com l

THE FUTURE OF PROTEIN HAS ARRIVED! Contact your supplier today

October/NOVEMBER 2019

23

en the vines betwe

A Rosie Menzies Carrick Wines

Nestled in the heart of Central Otago, Carrick Winery produce a range of certified Organic and Sustainable Winegrowing New Zealand (SWNZ) wines. Winemaker Rosie Menzies has been with Carrick since 2018 but has been enamoured with wine since the sixth form. “A summer working for a small Central Hawkes Bay vineyard, Lime Rocks, cemented my belief that a career in the wine industry could be incredibly fulfilling,” said Menzies.

24

hotelmagazine.co.nz

100% OWNED

fter studying a Bachelor of Science at Massey University, followed by a Diploma in Viticulture and Oenology in Lincoln and a Diploma of Wine and Spirits, Menzies’ first official harvest was in 2008 at Ngatarawa.

Menzies has always been involved in the wine industry in some regard, citing her appointment as Carrick Winery winemaker as her most significant career achievement to date.

Carrick’s picturesque location allows the wines to produce unique flavours and characteristics. Menzies cited the firm tannin profile, linearity and strong acid line as reflections of the striking landscape, semicontinental climate, wind and poor alluvial glacial soils.

Land is more important than just what it offers a vineyard, according to Menzies. “We are guardians of our land and look to continuous improvement of our soils and site through organic management, developing biodiversity and looking after the people who look after our site.

Wine is our expression of

our place; we, therefore, pursue a path where this can be best reflected.” Biodiversity is essential to Menzies and Carrick, and they have been exploring ways in which they can incorporate this into their land. “We have continued cover cropping, recently begun an insectary, are increasing our native plantings, and our compost production.”

They have also increased the size of the kitchen garden to provide more fruit, herbs and vegetables for the restaurant.

Menzies believes that people, place, conviction and knowledge make good wine. At the moment, Menzies said that she is enjoying Carrick’s 2017 Electric No.1—a field blend of all of the white varieties of Carrick. Through Carrick, Menzies hopes to be able to develop the structure, balance and complexities of the different varieties.

Climate change is a hot topic circulating the wine industry and shaping the future of winegrowing and making. “It is hard to gain perspective on this yet, but we will likely see more extreme weather events making the season harder to manage and perhaps we will need to look at different varieties as well as potential implications of restricted water use for cleaning in the winery. We are already looking for ways we can reduce our need for our finite resources.”

Outside of wine, Menzies enjoys getting out and exploring the mountains and lakes of Central Otago. “But cooking and gardening are also good down-time favourites.” Looking ahead, Menzies hopes to be able to continue refining and improving the Carrick Wines through constant exploration and understanding of the wines the site gives them. l

October/NOVEMBER 2019

25

MEET THE CHEF

OLIVER XIE The Grille by Eichardt's

Oliver Xie brings a taste of Beijing and a wealth of culinary knowledge to The Grille by Eichardt’s. Growing up in a culinary household in Beijing, Xie moved to New Zealand at just 15 years of age to study Culinary Arts at NSIA.

F

ollowing that, Xie was lucky enough to work under Jake Morrissey, who had been trained by Marco Pierre White.

Xie noted that this kickstarted his career, leading him into a role with Simon Gault, where he could develop his technique.

Now, at The Grille, Xie has a unique opportunity to work as a part of Eichardt’s, an internationally renowned luxury hotel. “I am excited to take The Grille to the next level, and I hope this job allows me to create a similar presence and reputation in the restaurant.”

Xie said that the natural flavours of each dish define his cuisine. “I like to let the quality of the local produce speak for itself in each meal, not over seasoning or ruining the integrity of the meat.”

Currently, Xie enjoys cooking the Blue Cod, and Cardrona Lamb Shoulder featured on The Grille’s menu. “The Blue Cod is steamed,

26

hotelmagazine.co.nz

100% OWNED

ensuring the dish keeps its natural tastes, instead of a pan-fried fish that takes on the flavours of butter or fat.

The lamb is brined, marinated (in olive and rosemary), chargrilled then sous-vide for 14 hours at 73 degrees which allows the lamb to be exceptionally tender and the flavours from the chargrill give it a delicious smoky taste.”

Xie noted that his time at The Grille gives him ample opportunity to combine his culinary origins from China with his depth of knowledge from his time in New Zealand.

At the moment, culinary trends are calling for produce that accounts for its journey from source to plate. Xie noted that The Grille’s dining experience places emphasis on this, and he employs similar ideas into his cooking.

“There are a lot of foreigners in the New Zealand hospitality industry, and each person brings their own home country’s style into the kitchen. The industry is collaborative and globally inspired—from cooking techniques to menu items.” But the industry is not without its troubles. Xie noted that a continual rise in produce prices make it challenging to remain consistent with their restaurant pricing. He said that the farmlands are getting smaller and it is becoming increasingly challenging to get grassfed animals at a reasonable price.

Over the years, Xie has noted a few developments in his cooking. “I’ve had a lot more fun in recent years, bringing my own ideas for new dishes into the kitchen but always with the same style I learned early on in my career.”

He also said that he would like to continue to grow his skills in menu planning in accordance with industry trends and local market adaption.

“Every day, I continue to learn techniques and grow from others around me.” l

SAINT CLAIR Pioneer Block 17 Cabernet Merlot 2015 Sourced from the highly regarded Gimblett Gravels wine-growing region in Hawke’s Bay. A full palate showcases concentrated ripe dark fruits, whilst a silky-smooth texture is perfectly balanced with subtle nuances of leather, liquorice and spice. Awarded a Gold Medal at the Decanter World Wine Awards 2018. www.saintclair.co.nz

SUMMERHOUSE Marlborough Pinot Rosé 2019 A striking new package from Summerhouse contains a luscious blend of watermelon and summer raspberry aromas in a lovely pink hue.

Creamy, rich and full of fresh red berry and yellow stone fruits, this Summerhouse Pinot Rosé will ensure it’s always summer somewhere.

Distributed by www.vintners.co.nz

BERTON Reserve Barossa Shiraz Winner of a New World Wine Awards 2018 Gold Medal, the Berton Reserve Barossa Shiraz’s rich, abundant flavours are underpinned by fine French oak. Traces of soft chocolate and blackberries can be found amongst the wealth of fruit, resulting in a wine that matches superbly with char-grilled steak or slow-cooked game.

Available from www.ripemerlot.co.nz

RAPAURA SPRINGS Reserve Sauvignon Blanc 2019 The Rapaura Springs Reserve Sauvignon continues to strike gold at every vintage with a Double Gold at the China Wine & Spirits Competition and a 94 Point score by Bob Campbell MW for the newly released 2019 vintage. Defining Marlborough with succulent passionfruit, guava and citrus flavours, impressive concentration and palate weight.

Distributed by www.vintners.co.nz

YALUMBA Samuel’s Collection Barossa Shiraz Rooted in history and rich tales of perseverance, Samuel’s Collection celebrates Yalumba’s founder Samuel Smith, and his spirit of embracing provenance and giving back to the land. The Barossa Shiraz is made in a modern style with fruit flavours front and centre.

Available for a limited time only.

For more information, visit www.negociants.com

SAINT CLAIR Wairau Reserve Sauvignon Blanc 2018 Awarded best Sauvignon Blanc by International Wine Challenge Competition 2019, the Saint Clair Wairu Reserve is generous and intense with concentrated flavours of white peach, passionfruit and fresh grapefruit. A slight herbal edge and salty minerality leads to a long lingering finish. An exceptional food wine which will match beautifully with freshly shucked oysters. Vegan friendly.

Available at fine wine retail outlets. www.saintclair.co.nz

1919 DISTILLING Dry Summer Pink Gin 1919 Distilling recently won the Alcoholic category in this year’s NZ Artisan Awards. Made in New Zealand, the company’s new pink gin is free from sugars and sweeteners, instead gaining its flavour from locally grown strawberries.

The result is a subtle, elegant berry finished complimented by bold gin flavours, celebrating gin trends past and present.

For more information, email info@1919Distilling. com or visit www.1919Distilling.com

ZEFFER Rosé Cider with Berry Infusion Crafted with freshly crushed Hawke’s Bay apples and infused with locally grown cherries and raspberries, this rosé cider is beautifully balanced and refreshing. With its fresh berry notes and coral pink hue, Zeffer’s semi-dry cider goes well with summer salads and seafood. For more information contact info@ zeffer.co.nz

CHAMPAGNE BOLLINGER Special Cuvée NV An icon among non-vintage Champagnes, the Special Cuvée offers all the hallmarks of the Bollinger style. Dense and subtle, Special Cuvée is the result of the delicate blending of harvest grapes and reserve wines, part of which has been aged in magnums for five to fifteen years.

For more information, visit www.negociants.com

GARAGE PROJECT Turbine Pale Ale She’s a gusty old place, Wellington. But you know what they say, if life blasts you with gale force wind, build a turbine.” Turbine™ Pale Ale is with a bright golden, juicy malt base and balanced with a thirst-quenching bitterness.

Bursting with citrus and tropical hop character, it’s a beer that’s engineered to be enjoyed.

For more information, contact Hannah at: hannah.lloyd@garageproject.co.nz October/NOVEMBER 2019

27

FHA 2020

2020 marks the return of Asia’s largest biannual food service and hospitality expo, Food and Hotel Asia. In order to accommodate the conference’s drastic expansion and build upon previous years, the conference will now be split into two mega-events; FHA-HoReCA and FHA Food & Beverage. The two events will connect a wide spectrum of global suppliers and key buyers from Asia and beyond, raising the bar on event experience and offering more valuable networking opportunities and desirable quality sourcing options to all attendees.

WORLD-CLASS HOSPITALITY A number of competitive hospitality events will be taking place at FHA HoReCa, including the Asian Pastry Cup, the Asian Gelato Cup, the FCC Individual Challenge, the Chocolate chef Competition, the Barista Super Duo Challenge, and the Latte Art Showdown, as well as the unique Global Starchefs Pastry Show.

The Global Starchefs Pastry Show will celebrate the beauty of pastries from around the world.

The Starchefs will have three hours to prepare one specialty product, creating a magnificent buffet as a

team for young talents and students of Singapore as well as regional pastry enthusiasts. The event is not a competition nor a challenge but a live display of talents by worldfamous chefs to showcase their spectacular skills and creations.

Comparable to a classical demonstration, the Global Starchefs Pastry Show presents a unique opportunity to get close to witness celebrity chefs in action. At FHA 2018, Nicolas Boussin, Yann Brys, Christophe Domange, JeanJacques Massé, Christophe Renou, and Philippe Rigollot took part. l

FHA HORECA

Held over 85,000sqm and showcasing 2000 exhibitors from over 70 countries around the world, FHA HoReCa (Hotel, Restaurant, and Café) brings together the world’s hospitality industry over a massive four-day mega-event at the Singapore Expo. An anticipated 48,000 industry professionals will be in attendance from 3-6 March 2020. The event will be split across five main segments: Bakery, Pastry & Gelato; Foodservice & Hospitality Equipment; Hospitality Style; Hospitality Technology; and

Speciality Coffee & Tea. More than 70 percent of exhibitors are original manufacturers, underlining the importance of FHAHoReCa as an effective platform for global suppliers to connect with Asia’s food and hospitality industry.

With as many as 15 percent of featured products expected to be worldwide launches and new-to-market innovations, the expo is the preferred launchpad for exhibitors introducing new products in Asia. www.fhahoreca.com l

FHA FOOD & BEVERAGE

The largest international F&B showcase in Asia, FHA Food & Beverage will see 48,000 attendees from 100 countries/regions and 2,000 exhibitors in attendance from 31 March to 3 April 2020. The showcase provides global suppliers with valuable access to quality buyers including distributors,

28

hotelmagazine.co.nz

100% OWNED

importers, manufacturers, and retailers. Attendees will also gain valuable insight into developments and future trends in the food and beverage industry, with original manufacturers of the world’s major and emerging brands making up more than 80 percent of exhibitors. www.fhafnb.com l

THE FULL SPECTRUM Highlights of FHA Food & Beverage 2020 include the FHA Culinary Challenge, where more than 1,00 culinary talents will compete in the region’s most prestigious culinary competition, and the FoodTech Zone, which will cover the entire spectrum of F&B processing and packaging technology, cold-chain, and warehousing and logistics solutions. The inaugural FHA Beer Awards

will celebrate excellence in beer brewing and packaging, focusing on recognising the world’s best beer for the Asian palate, whilst the ever-popular ProWine Asia (Singapore) fair, the largest of its kind in Southeast Asia, will make a triumphant return.

Specialty zones for beverage, meat, organic, seafood, and halal products cater to the needs of a diverse range of buyers and manufacturers. l

THE CUTTING EDGE The FoodTech Zone brings together in one platform the entire spectrum of food processing and packaging technologies and solutions aimed at transforming the dynamics of the food and beverage manufacturing sector.

The new zone will connect F&B manufacturers, retailers, importers, distributors, and businesses with the latest food and beverage-related innovations and solutions.

Cold-chain, warehousing, and logistics solutions from regional and international service and product providers will be on display. Exhibition events, activities and in-depth discussions offer networking opportunities with peers whilst gaining market insights and trends directly with experienced leaders and industry attendees from around the globe. l

LOOKING BACK

TESTIMONIALS

In 2018, FHA celebrated its 40th anniversary edition. Held across two venues at Singapore Expo and Suntec Singapore, the four-day biennial trade exhibition delivered value and experiences beyond expectations in record fashion.

Here are just some of the astonishing numbers from FHA 2018: • 2 venues, 1 mega-show: 119,500 sqm of exhibition area • 6 specialised sectors • 3,466 exhibiting companies from 76 countries/regions • 72 international group pavilions • 81,896 total attendees from 120 countries/regions • 55,433 trade visitors (40 percent overseas) • 11 culinary, coffee, and bakery & pastry competitions • 4 packed conference tracks attended by 350 delegates and speakers Also held alongside FHA2018, ProWine Asia (Singapore) 2018 hosted over 270 established wine producers and distributors from 33 countries and regions, with a strong line-up of 15 national

pavilions including Croatia, Spain, Italy, and Austria.

The event complemented FHA to present a complete international F&B sourcing platform for Asia’s buyers.

Additionally, ProWines Asia (Singapore) 2018 saw the return of the highly anticipated Champagne Lounge, the inaugural running of the National Cocktail Competition, and a series of well-received masterclasses and seminars. l

“FHA is truly a mustattend exhibition in Asia for industry professionals in the food business. It is a convenient one-stop platform for us where we had a good catch-up with our international suppliers. We also met new promising suppliers whom we can work with to further our business expansion plans.”

Vincent Thai Quoc Huy Director, Interfoods Limited, Vietnam

“My trip to FHA2018 was packed with meetings with suppliers to learn more about their latest product offerings. I have met kitchen equipment brands and tableware specialists! Now, I’m spoilt for choice as I deliberate over the myriad options that I have gathered for our hotel’s new restaurant as well as ongoing room renovation this year.”

Yap Siauw Ling Owner, Hilton Bali Resort, Indonesia October/NOVEMBER 2019

29

WHO YOU GONNA CALL?

Few things can cause more of a PR catastrophe for a hotel than a pest infestation. Aside from the obvious hygiene concerns, the modern consumer’s ability to impact a hotel’s reputation via negative online reviews means that a single cockroach can now, theoretically at least, bring down an entire hotel. In New Zealand’s competitive hospitality market, it’s more important than ever to stay on top of potential infestations and ensure that guests don’t stumble upon any unsightly roommates.

J

Jonathan Simes

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

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

30

hotelmagazine.co.nz

100% OWNED

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

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

Rodents aside, ants, flies, and German cockroaches are the main kitchen pests in New Zealand. Hygiene is of surprisingly little relevance when it comes to avoiding these critters. “Flies are flies, you can’t stop a fly from coming into a room.

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

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

In the hotel room, pests like fleas can prove difficult to contain.

An individual flea can lay up to 500 eggs in its lifetime, meaning the population can quickly explode.

Introduce such a prolific breeder to a heavily trafficked property like a hotel, and it’s only a matter of time, as the insects jump on people to feed before jumping back off to either lay eggs or rest and grow.

With cleaning staff moving from room to room, a few fleas in a single hotel room can quickly spread throughout the entire property. “Give

fleas an edge and they’ll take over, especially in a hotel situation,” said Simes.

Though it’s a grim subject matter, the good news is that with the right precautions, there is no reason for a hotel to ever suffer a significant pest outbreak. The key lies in prevention. “It’s important to not make a place comfortable for a pest to live in. If you can’t do that, it’s about minimisation and catching them at the door.

Regular pest management with detectors placed through all the rooms, inspected every quarter, will give you an idea of how things are moving, pest-wise, inside that complex. If you haven’t brought down your complaints to almost zero within a year, then there’s a deeper underlying issue that needs to be solved.” l

UNWANTED GUESTS New Zealand is in the midst of a bed bug epidemic, according to Ray Jacob. The Metro Pest founder has been in the pest control industry for over ten years and has seen his fair share of bed bug infestations. “I could name half a dozen apartment buildings in Auckland city centre that have incredible levels of infestation,” said Jacobs.

“I wouldn’t want to live in one because, essentially, it’s going to cause a problem for these people that keep their apartments spick and span.”

Bed bugs are relatively new to New Zealand, and as such the general public is underinformed about the problems they pose. “Going back more than ten years, we literally never had them in New Zealand.

Many of the hotels we deal with don’t understand how these creatures work, and won’t spend the money to get the problem solved.”

The problem was exacerbated by the government’s decision to regulate the pest control industry, said Jacobs. “We applied to the government for the same standards

UNIQUE CLIP ’N’ CLEAN SYSTEM

of licensing as Australia for pest controllers, and instead they withdrew the qualification we had and said, as long as you’re trained, you can do the job. There’s no enforcement, so there’s no way to know if your pest controller knows what they’re doing.”

An untreated bed bug infestation can lead to bites, but bad reviews aren’t the worst that can happen: the bug’s bloodsucking habit means it can spread bloodborne diseases like hepatitis B and viral haemorrhagic fever. “The problem is you can’t really prevent them,” said Jacob.

“Bed bugs don’t just live in beds – they’ll live in carpets, behind pictures, anywhere dark.

So, you could spend thousands of dollars on a bug-proof mattress and still get bed bugs.”

The secret, Jacob argued, is responding to the problem as and when it occurs, and quickly.

He recommended an overnight heat treatment that kills bed bugs and eggs by exposing them to temperatures over 50°C, which he claimed had demonstrated a 100 percent efficiency rating at eliminating bed bugs.

Chemical treatments and freeze treatments are an option, but the canny insects are fighting back.

Bed bugs were recently found in New York that had developed an immunity to common pesticides, making eradication of the pests a more taxing task that demands professional equipment.

But whatever route you choose to take, the important thing is to stay on top of the problem before it gets out of hand. “At the end of the day, this is all a health issue.

Insects that feed on human blood have the potential to pass on infectious diseases, so it’s crucial to stay informed and prevent an infestation from spreading.” l

NO PEST IS A PROBLEM FOR US Ant & Bed Bug Specialists, Flies, German Cockroaches, Rodents, Customised Pest Management Systems tailored for your needs

WE TREAT ALL PESTS

UNLIKE ANY OTHER, THIS MULTI- AWARD WINNING BIN REDEFINES AND SIMPLIFIES WASTE MANAGEMENT So much more than just a bucket in a drawer, Conceal by Hideaway delivers a bin system without compromise.

Don’t just take our word for it - listen to testimonial from an industry professional…

Richard Cripps

Kitchen by Design

Try Conceal today!

Scan the QR code with your smartphone to view the video.

Contact us today for a free quote

WWW.SMASHD.CO.NZ Phone: 09 390 6445 Email: smashdempests@gmail.com

hideawaybins.co.nz/concelo

October/NOVEMBER 2019

31

HOTEL HACKERS The malware epidemic has resurfaced with two major hotel chains falling victim to Magecart attacks.

Magecart is a loose affiliation of attack groups responsible for payment-card attacks on Ticketmaster, Forbes, British Airways, Newegg, and others. By inserting virtual credit-card skimmers, a practice known as formjacking, into a web application like a shopping cart, they are able to steal credit card information to sell on the black market.

The party in both recent instances was Roomleader, a Barcelona-based digital marketing and web-development services provider. Roomleader helps hospitality companies build out their online booking functionality through a library module called ‘viewedHotels,’ which saves viewed hotel information in visitors’ browser cookies. Two hotel chains that feature this module were infected with malicious JavaScript after hackers compromised Roomleader, according to researchers at Trend Micro who discovered the attacks and disclosed them in a company post. The hotel companies were not named, but one has 107 hotels in 14 countries and the other has 73 hotels also in 14 countries. l

WORLD-CLASS WEB DESIGN Heritage Hotels’ new website secured a gold award at the 2019 Travel Weekly Magellan Awards in the ‘Hospitality Marketing – Website’ category.

The awards recognise outstanding design, marketing, and services across the travel industry.

“Receiving global recognition of our website is a great honour for us and our agency partners NextGuest Digital and Central Station who worked with us to attain a world-class website user experience,” said chief executive Graham Yan. The Travel Weekly Magellan Awards winners are recognised in the industry for communicating travel’s promise, through words, images and design, to educate, inspire and motivate the viewer to travel. “This award reflects Heritage Hotels’ pride in showcasing its unique properties

around New Zealand with a strong focus on their hospitality promise to the guest. With NextGuest Digital they have been able to realise their financial business objectives, whilst utilising beautiful digital design and best practices to highlight the travel experience,” said Michael Bongiovanni, general manager Asia Pacific for NextGuest Digital.

The awards are judged and overseen by a panel of travel professionals. In determining winners, entries do not compete with one another, but are instead judged against a standard of excellence.

To uphold this high standard, a category may have multiple winners, or no winners at all.

The award-winning website is available for viewing at www.heritagehotels.co.nz l

guests’ personal information and conversations are protected, and JA Lake View Hotel’s proprietary data is secure.

“We are thrilled to play a part in the elevated guest experience at JA Lake View Hotel with

our hotel-grade voice assistant solution atop Amazon’s Alexa,” said David Berger, CEO of Volara. “Volara is proud to bring contextually relevant conversational experiences at scale to JA Lake View Hotel.” l

ALEXA HEADS EAST The latest hotel to open at Dubai mega-resort JA The Resort is to be the first in the Middle East to provide voice-activated assistance in every guestroom.

JA Lake View Hotel features Amazon Alexa voice assistants powered by guest engagement software Volara. Integrated with Amadeus Service Optimization and VDA Group, the AI assistants provide personalised services, and allow guests to adjust the comforts of their room speaking simple commands.

“JA Lake View Hotel is designed to create, curate, and deliver services and experiences that exceed the expectations of all generations,” said Andy Headon-Smith, group head of IT for Dutco Group, which owns and manages the JA Lake View Hotel.

“With travellers’ requirements and demands changing rapidly, we believe that voicebased guest engagement is the future. By enabling guests to ask for, and immediately receive, the information, items, services, and concierge recommendations they seek, Volara’s technology is helping us achieve our vision.”

Volara’s software enables the hotel to manage conversations with its guests in real-time. Its secure integration hub, which now includes over 40 technologies, means guests’ have the ability to route a task to hotel staff, turn off the lights, or switch on air conditioning, all just by speaking.

The architecture of Volara’s software enables additional layers of security to ensure that

32

hotelmagazine.co.nz

100% OWNED

BE PART OF THIS VITAL INDUSTRY RESOURCE

HOTEL BUYERS GUIDE ADVT

Book your advert today - 2020 BUYER’S GUIDE

09 304 0142 supermarketnews.co.nz

I

hotelmagazine.co.nz

I

restaurantandcafe.co.nz