Hotel Magazine | Issue Six 2022

WHAT IS A PUROLAX MATTRESS?

B U Y WI T H C O N F I D E N C E

WE ARE NEW ZEALAND MADE

Your guests will be amazed by our luxurious, high-grade mattresses specifically designed for hospitality and crafted with the finest materials and cutting-edge technologies. Give them a taste of New Zealand in every way through our Slumberzone New Zealand made beds.

The world is once again returning to normal and you’re welcoming the influx of tourists desperate for a revitalizing holiday. You want to leave a good impression and provide outstanding hospitality and an experience they’ll never forget.

“Divine quality and awesome service.”

Trish Cookshanks, Owner Edelweiss Motel Paihia

THIS YEAR CONTINUES TO BE VERY TOUGH

The tail of the pandemic has brought some new variants, so dealing with covid still requires some agility. While bookings are improving, staffing remains a pinch point as the truth is that COVID-19 continues to affect how we work and play. From staffing shortages due to a stymied immigration policy (that still seems unwieldy after changes), supply chain issues and the slow recovery to get the full complement of flights operating, it's fair to say that working in the sector this year continues to be very tough.

Globally there are staff shortages, and the impact in New Zealand is visible with more job vacancies than we've seen in a decade. Finding good hospitality staff is almost impossible, with hotel restaurants working on shorter hours, limited menus and some not operating at all.

A recent trip to Queenstown shone a light on how dire things are. From being a go-to destination, there are empty shops, with cafes and restaurants on limited open days, with the only queue we saw for a popular burger joint. For some bizarre reason, the number of roadworks seems disproportionate to the number of streets, so what used to be a $6.00 uber is now more like $25 as drivers attempt to get around. Staff are trying, but it's very easy to see that they are tired and mentally at the end of their tether.

The Government has been slow to move on several issues; their wait-andsee, let's form a committee to discuss it

attitude is frustrating and shows a lack of direction and confidence in their ability to make a decision and implement it. If you can't see what to do, please get out of the way and let someone through who can see what is needed and how to effectively and quickly initiate change.

Other countries have got ahead of us as they pull out the big guns to get their tourism back on track. In terms of incentives to build a workforce, it's time to stop the rhetoric and get down to how quickly change can be affected with immediate short-term results while building longer-term solutions.

We can only hope that this latest Summer wave of COVID-19 doesn't drag on and that we can see a light at the end of the tunnel.

Our team wish you all a Happy Christmas, and we thank you for your support this year. Please keep in touch with your news, opinions and staff updates; we love to hear from you. l

WILD CREATIONS

By Hilton Carter

Create stunning plant-filled homes by yourself. This book includes step-bystep instructions for Wild Ideas making projects such as a wall mounted plant and a leather hanging plant stand, genius Wild Hacks for all of your plant worries from how to water your plants while you are away to repelling bugs, thought-provoking Wild Rants looking at the transformative power of plants, and finally a detailed look at ten key Wild Plants and how to care for them.

AFRICAN TEXTILES

By Duncan Clarke, Vanessa Drake Moraga, Sarah Fee

A landmark volume on one of the world’s major art forms, and an important influence on contemporary fashion.

This magnificent book conveys the amazing diversity of African textiles, from the geometric-patterned kente cloths of Ghana, to the multicolor raffia skirts of the Democratic Republic of Congo.

HOW TO LIVE WITH OBJECTS: A GUIDE TO MORE MEANINGFUL

By Monica Khemsurov, Jill Singer

In the modern home, it matters less whether your interior is perfectly appointed and more if it’s authentically personal, unique, and filled with the objects you feel a connection to. Through inspiring home tours and practical advice on how and what to collect, Sight Unseen editors Monica Khemsurov and Jill Singer take you on an educational and highly visual journey through the questions at the core of their design philosophy.

GRADUATE HOTELS

By Benjamin Weprin

An inspiring addition to interior design aesthetics, Graduate Hotels is a collection of meticulously handcrafted boutique hotels in college towns, designed to evoke the glory days, sleepless nights, and the spirited, beautiful memories of college culture.

editor | caitlan@reviewmags.com

The ground-breaking new lifestyle budget accommodation, LyLo, will open in Auckland’s CBD on 1 December. Offering budget-friendly stay options in a savvy, stylish hostel, LyLo caters to travellers looking for a social and comfortable experience. The concept for Lylo was formed from target audience research, which showcased significant travel industry gaps. Alongside creating a multi-purpose space to play, eat, work, and sleep, LyLo caters to all travel styles with

190 private sleeping pods, 37 private double rooms, shared amenities, and 70 private ensuite rooms. Auckland will be the first to launch the brand at 54 Cork Street.

In collaboration with CPRW Architecture, the property will create a community with a fully decked-out shared kitchen, breakout spaces to lounge with friends, quiet nooks and plugin areas for work or reading, and a local area for a drink and game at Miss Lucy’s. l

Oak Hotels, Resorts and Suites' Resident Happiness Expert, Dr Tim Sharp, said that happiness will be a key travel trend in 2023.

While 2022 was the year for mindful travel, where travellers sought to make up for lost time, in 2023, people will be using travel as a tool to achieve personal happiness.

Although rising costs will likely make travel more difficult, Sharp argues that travel does not need to be extensive to reap its positive impacts on our physical and mental well-being.

The world’s leading manufacturer and designer of aquatic equipment, WhiteWater, aims to grow the number of aquatic attractions in Saudi Arabia. Helping to accomplish Vision 2030 goal of establishing more than 600 entertainment attractions in the Kingdom by 2030, WhiteWater hopes to enhance the quality of life in Saudi society.

Many kids are spending more time in isolation, where Saudi Arabian children aged 5-16 spend an average of two hours and 43 minutes on mobile devices. Almost 70 percent of parents concur that their kids spend too much time online. The Kingdom plans to build more water parks involving multi-generational play. l

As the accommodations industry came together at Sydney’s The Star Event Centre, top-performing hotels, people,

and brands were celebrated for their success. Nesuto Hotel and Apartment Hotels announced its six finalists in the 2022 HM Awards for Hotel

and Accomcations Excellence. This 20th annual HM Awards saw a record number of 1500 entries across 42 categories.

“It was a delight to attend the HM Awards 2022 Gala Dinner and see our industry colleagues all come together to celebrate the achievements of our industry,” said Mark Ronfeldt, CEO of Daiwa Living Nesuto. “It was a proud moment for us all to see our Nesuto finalists and winners recognised amongst

industry peers.”

Among the winners was Umesh Pathak of the Finance Associate Category as Group Financial Controller for Nesuto Hotels. Lilia Player won the Highly Commended Award for Revenue Management Associate as Yield and Reservations Manager.

Nesuto’s finalists included Nesuto Curtin for New Hotel, Angela Romano for Sales and Marketing Associate, and Coco Trozado for Front Office Associate. l

For the first time ever, fans from around the world can explore the faraway lands of their favourite holiday films with an exclusive overnight stay at the original Hobbiton Movie Set.

Russell Alexander is inviting guests to his family’s property to live like Bilbo Baggins and retreat to The Shire for an overnight stay at Hobbiton, as featured in the famed The Lord of the Rings and The Hobbit film trilogies.

Oak Hotels has recently released its predictions for the top travel trends in 2023.

Oak Hotels said that the boost in the popularity of domestic travel during the pandemic had prompted Australians to re-think how far ahead they book travel. The hotel's reservations data demonstrates that lead times have been steadily increasing as more people are

planning their travel beyond the traditional high seasons. Travellers are booking early to avoid disappointment, particularly for stays during the school holiday and Christmas periods. Many are also booking ahead to take advantage of airline package deals to counter rising living costs. l

Justin Do

OPERATIONS MANAGER, SUDIMA AUCKLAND CITY

Justin Do is the newly appointed Operations Manager at Sudima Auckland City, a 4.5-star hotel located in the heart of Auckland.

With a distinguished background in hospitality, Do rose from very humble beginnings working as a kitchen hand in a small local hotel and then as a commis chef.

Interested in advancing himself further in the dynamic industry, he later pursued an education in Hotel Management with a mission to bring happiness to the hundreds of people he meets each and every day.

As the new Operations Manager at Sudima Auckland City, Do is now responsible for the overall day-to-day operations of the hotel, ensuring a seamless guest experience from arrival to departure.

“My current role is more guest-facing and allows me to work closely with the entire team to take care of guests, which is something I enjoy.”

“I am honoured to have the opportunity to play a part in making their day better and more special.”

Prior to joining Sudima Auckland City as Operations Manager, Do held several

reputable leadership roles, including Food & Beverage Manager at The Hotel Britomart and Hilton Auckland. He has also worked in Stamford Plaza and The Langham (now Cordis Auckland).

Sudima Hotels is a New Zealand hotel brand that is passionate and committed to delivering environmentally friendly and accessible hotels throughout the country. With sustainability at its core, they have become the pioneering hotel group to partner with the Bank of New Zealand (BNZ) on a sustainability-linked loan.

Responsible for delivering positive outcomes for the business and the team, Do is excited about all the challenges that await him in his latest chapter.

In the future, he aspires to climb up the ladder as the organisation continues to evolve and expand and become a Hotel / General Manager.

A true hotelier at heart, Do believes hospitality is never too far from home and exists in our daily lives. “Even putting the effort to make better days for family, friends, and any people you know is part of the hospitality mindset, you know?” l

Roma Patel

HOTEL MANAGER, SUDIMA AUCKLAND CITY

With 22 years of hospitality experience, hotel manager, Roma Patel, is proud to work for one of the first hotels awarded carboNZero certification. Sudima Hotel, Auckland City, supports its hospitality team and ensures the satisfaction of its guests. Patel leads these core values while navigating the challenges that the ever-evolving hospitality industry faces.

Fascinated by the opportunity to create lifetime memories for guests, Patel was the first in her family to pursue hospitality.

Two decades later, she takes great pride in leading a diverse and passionate team.

“It is my honour to work with an organisation which values inclusiveness and diversity. Contributing towards your team's personal goals and seeing them succeed is a huge achievement for any leader,” said Patel.

Her core responsibilities include overseeing the care and guidance of guests, team members, business owners, and stakeholders. Ensuring quality guest experience is just as crucial as providing her team professional training and development and offering more significant opportunities to grow in a hospitality career.

What sets Sudima apart from other hotel companies is its passion and commitment to sustainability, community, and people. Not only were they one of the first hotels to be awarded the carboNZero certificate, but they also were the first fully accessible hotel group in New Zealand. Launching the Hidden Disability Sunflower scheme, caring for people’s well-being at work is an integral part of their business. Introducing Employee Life Cover and continuing to offer St John’s mental health first aid training, Sudima introduced casual attire

to encourage their team to be authentic in the workplace.

“We take pride in knowing our team members have an inclusive working environment, modern tools to excel at what they do best, opportunities to grow, and the ability to engage in continuous learning,” Patel said.

Currently undertaking a cultural competency review with Tutira Mai New Zealand to employ and help more Maori grow into management positions; this includes facilitating Maori scholarships to their team within their hotels.

The guest experience is continuously changing. Personalisation is more important than ever. Patel explained the factors influencing a customer's choice of stay, such as health and safety, advanced technology, QR codes, and pre-arrival messaging. Health and safety have never been more prevalent than during COVID.

Prior to the pandemic, Patel experienced a sizable international market of people travelling from Australia and Asia. PostCOVID, the domestic corporate market and locals for staycations make up the visitors to Sudima.

Plans include a big drive for sustainability. As one of the first hotel companies to have a sustainabilitylinked loan, their targets include growing social, cultural, and environmental performances. l

Jamie O’Donnell

AREA MANAGER FOR NEW ZEALAND, MINOR HOTELS

With the development and upgrades of the Oaks Queenstown Shores Resort well underway, Hotel Magazine caught up with Jamie O’Donnell - Minor Hotels New Zealand Area Manager.

The project is close to home for O’Donnell, he grew up in Queenstown before leaving in 1999. There is a whole other story there, but after 25 years in the industry, 15 of which were working as a General Manager, he returned to oversee the four Blocks of the Oaks Queenstown upgrades.

The property is located at 327-343 Frankton Road and is split between two lakeside accommodation blocks and a main building. The two accommodation buildings have been separated into Block one and Block two of the process. While the main building that is connected from behind has been split into Block three and Block four.

Block one upgrades began in 2019 and were only completed in 2021 due to Covid lockdown delays. O’Donnell wasn’t as involved in the beginning as he was busy opening the Oaks Wellington property, but he made it to the opening in December. Block two upgrades are now well underway under O’Donnell’s watchful eye.

The refurbishments align with the essence of Welcome Home with Oaks

- where guests that are visiting for a short stay or a holiday will always feel at home. Warm tones in the furnishing and tasteful design in the spacious apartments lend to a sense of place that remains focused on the views and functionality. Technological improvements see the rooms come online, and the sustainable approach will see a guest’s stay have reduced environmental impact.

Minor Hotels has always adapted to supply and demand challenges, but Covid had some rapidly shifting communication goalposts. O’Donnell is incredibly proud of the way his team worked across the country in the face of some adverse times. Something that does, however, remain changed forever is the number of personnel.

“There are simply not enough workers across the country for our industry to operate at full capacity. Hopefully, this

will improve with some updated policies and living options,” said O’Donnell.

He noted that while many international travel routes are open, they remain uncommercially viable for tour operators and travellers. Hence, most of the Oaks business remains domestic or from Australia. The only major change to the guest profile is this lack of international business.

O’Donnell remains hopeful that things will start to pick up as air access improves and the summer holiday season begins. He expects to host a number of regular customers that will provide a very positive start to 2023.

The Oaks Queenstown Shores Resort is optimistic and looks positively at New Zealand travel’s future.

“We are fully engaged to achieve successful outcomes in all of the communities we operate in.”

THE HEART OF IT ALL

It makes sense that the nation’s largest hotel is located in the heart of the largest city. Surrounded by fashionable boutiques, quaint cafes and designer galleries waiting to be explored, the Cordis Auckland offers a premium experience in the heart of it all.

Franz Mascarenhas is the hotel’s Managing Director.

With over 35 years of experience working across three global luxury brands, he had assignments in Malaysia, Hong Kong and Shanghai before taking his role at the Cordis Auckland in 2013.

Upgrades to the hotel, or more specifically, the addition of the Pinnacle Tower, started in August 2019 and finished in November 2021. Construction of a massive tower in such close proximity to an operating hotel, all the while navigating a global pandemic, was a challenging task but one the team took in their stride.

“We worked with a number of contractors, including construction

company Hawkins, New Zealand architects Jasmax, interior designers Space Studio, Rider Levett Bucknall, Auercon and many more,” said Mascarenhas.

The Pinnacle Tower brings the hotel’s room count to 640. The 17-floor tower added 244 premium rooms and signature Cordis suites, totalling the country’s largest room count. This addition followed the extensive renovation of the existing hotel rooms in 2018. The Pinnacle Tower offers breathtaking 360-degree views of iconic Auckland landmarks from its upper floors, while the top floor hosts the luxurious 252.6 square metre Chairman Suite. The rest of the rooms are highly versatile, with interconnecting options that are ideal

for families and groups. The tower is functional, flexible and full of style.

The Club Lounge is located on Level 14 of the Pinnacle Tower, and guests who book a Suite or Executive Room are automatically entitled to Club privileges.

It is the biggest in any New Zealand hotel and is the ideal retreat for afternoon drinks and canapes or made-to-order breakfasts for the early risers.

Art is a significant feature of the hotel’s upgrades. It is now home to one of New Zealand's largest commercially curated and commissioned art collections.

The Maori concepts of Te Whai Ao (light before the dawn), Kaitiakitanga (guardianship of the natural world) and the Manawa Line are behind the Pinnacle Tower’s new art collection,

featuring some of New Zealand’s most prominent contemporary artists. This cultural influence is experienced from the moment guests walk into reception. The specifically designed promenade connects the original hotel to the new tower and features an impressive abstract walk through nature. Guests can explore the hotel’s art independently or organise a guided tour.

Eighteen meeting spaces, from the Boardroom to the Ballroom, are available at the hotel. The two newest event space additions are the Jade Room and the state-of-the-art board room in the Pinnacle tower, alongside a new space on the tenth floor of the existing hotel.

With more rooms comes more guests, so the Cordis Auckland had to prepare its

other offerings.

“We have expanded the hotel’s Eight Restaurant, taking the total capacity from 180 to 250. We also added a new destination bar called Our Land is Alive, showcasing only New Zealand sourced food and beverages with a local twist. Supporting local has never been more important, so we are raising a glass to New Zealand's hard-working producers.”

While the premium level of service at the Cordis Auckland hasn’t changed since its upgrades, guests are given a greater variety of options and breathtaking views.

There are, however, several new features that Mascarenhas is particularly proud of. The nine new Executive Suites all have outdoor balconies, all the rooms

have Cordis Dream Beds, and the Chairman Suite has an impressive list of features on its own. Curated artwork with an exclusive piece by Nikau Hindin, a butler's pantry, a gigantic round bath, a balcony fire pit and a fully equipped kitchen.

The interior of the Pinnacle Tower rooms reflects the natural environment. The tiles are reminiscent of native birdlife, and patterns on the blinds speak to the ripples of water. Each room has a Paper Nautilus (Pupu terakihi) shell, a symbol that speaks directly to the settlement of Auckland city. Each carving also features a Manawa line through its centre, which can also be seen on the façade of the Pinnacle Tower at the corner of City Road and Symonds Street.

CLUB LOUNGE SEATING

EXECUTIVE ROOM KING BEDROOM

“Cordis is Latin for heart, the Manawa line is the central artery, and represents balance and strength. Manawa can also mean “heart-warming”, and Manawa is also a greeting - symbolic of Cordis Auckland’s hospitality.”

The team at the hotel currently sits at around 440 employees, but Mascarenhas is looking at ways to expand during recurring current staff shortages - “If anyone is reading this and wants to work with us, please do get in contact!”

Traveller levels remain much lower than they were pre-Covid for the hotel. Airlines are still only operating at 71 percent, so while the focus is currently on Trans-Tasman and Domestic travellers for the hotel, Mascarenhas hopes to see more travellers soon after a tough few years.

The Cordis Auckland has received several excellent accolades. It was named on the Forbes Recommended Rating list for 2022, and is the only hotel in NZ to receive this Recommended Rating. It was named Australasian and New Zealand Hotel of the Year at the 2022 HM Awards in Sydney, in the Top 10 Hotels in Australasia in the Conde Nast Traveler Readers’ Choice Awards, the Best New Zealand MICE Hotel in the World MICE Awards for 2022 and was listed in the CNBC’s Best Hotels for Business Travellers. It also reached the EarthCheck Masters sustainability status in 2022 for its ongoing commitment to the environment and is only one of 15 hotels globally with the certification. “These awards wouldn’t be possible without our team’s five-star service and their willingness to deliver above and beyond for our guests every day.” l

HOTEL LOBBY EIGHT

GOOGLE TRAVEL INSIGHTS WHAT THEY SAY AND HOW TO USE THEM EFFECTIVELY?

By STAAH

Towards the end of 2020, Google came to the aid of the ailing travel industry with rich insights that unlock the mysteries of travel demand.

Since its inception, Google Travel Insights has become a go-to resource for astute hotel marketers wanting to understand guest behaviour patterns and trends to inform their strategy.

WHAT DOES GOOGLE TRAVEL INSIGHTS INCLUDE?

Google Travel Insights includes tools and data that intended to help travel businesses, including hoteliers, develop a deeper understanding of current levels of demand for travel, see how this demand is evolving over time, pinpoint exactly where demand for travel is coming from, and view key performance data and analytics from a single access point.

Based on travel-related searches on the tech giant’s flagship search engine, the insights provided by Google are valuable to inform marketing strategies, particularly at a point in time where travel demand has been unpredictable due to the pandemic and all past data models on travel trends being questioned in the new postpandemic setting.

There are three main components of Google Travel Insights:

◆ Destination Insights, primarily providing current and historic level of demand for all destinations, looking at both domestic and international travel.

◆ Hotel Insights home in on accommodation search data to provide property owners with insights on what travellers are looking for from their stay.

◆ Google Travel Analytics Centre is available for registered Google Travel Partners where the Insights data can be combined with the partner’s own data to provide unique insights.

WHAT THE INSIGHT ARE SAYING FOR CURRENT DESTINATION AND HOTEL TRENDS?

◆ Travel searches, both domestic and global, are holding steady at good volume. The Asia Pacific Region (APAC) saw strong double-digit growth between the first and second quarters of this year. Hotel searches are catching up to campaign and vacation rental searches globally.

◆ Search windows are on average shorter. Searches in the 0-90 day window before prospective travel increased globally by more than 5%. The 61-90 day window showed the largest lift at 15%. This is valuable information to consider when

looking at your forward bookings and planning your marketing.

◆ Demand is remaining strong despite the impacts of inflation and rising costs.

◆ Inclusive travel has a strong focus. Many consumers would choose a destination lodging that they considered was more inclusive of all types of travellers, even if it’s more expensive.

◆ Focus on comfort, convenience and longer stays while social distancing is still top of mind as health and hygiene remain strong parameters to choose the place guests stay.

◆ Less physical, more contactless service is preferred. Contactless check-in, payment and booking of amenities is preferred. Virtual tours and voice control are gaining traction, as is recognition technology.

◆ Bleisure (business + leisure) travel are in as work trips are extended into short breaks to make the most of a travel opportunity.

GEARING UP FOR 2023

By Clarity Hospitality

It's obvious the industry is back with a bang! AHICE confirmed that everybody is busy well beyond what was expected. And the forecast is for more of the same for summer and next year. A nice way to shake off the Covid blues, but it would be better if there wasn’t the staff and skill shortages most hotels are experiencing.

“The only real issue with that bang is being ready for it.

A quick way to lose your competitive edge when it comes to Guest experience, both before and during their stay with you, is to be underequipped. With that in mind, do you feel truly ready for a bumper 2023? Or are there investments to make, changes to implement, and a new gear to find in order to get back to profitability?

Clarity are in the same boat, and we’ve been seriously busy upgrading our products and services in order to best serve new and existing clients in 2023. Over our 25 years of supplying systems to the hospitality industry, our development has always been driven by what you, our customers, want. Now you just need it faster and you want it simpler! These are challenges we're up for.

We're investing massively across our product range. Updating the tech stack of our products so that they becomes even more flexible and user friendly. Not just Clarity Hotel Manager, but across all of our products. New, intuitive user

Clarity’s mantra for our product development:

• keep it simple

• make it all in one

interfaces, and more options to simplify internal processes, better guest engagement functionality, sophisticated rates and inventory control, improvements to thirdparty systems integration, and easier access to data ‘shaped’ to your needs.

Let’s not forget the little ‘tweaks’ our customers asked for.

Yes, we listen to them, and yes, the products change.

No ego, just better products. Best idea wins!

Our 2023 goals are ambitious, but we like to think our customers have a golden opportunity to grab a windfall that’s absolutely needed after the last three years. It belongs to the quick, the smart and the ones who care for their guests. We can help you make the most of that opportunity.

Not only are we gearing up the tech side, but we’re also gearing up our training, especially the self-help programmes. We’re

making it easier for less staff to do more by being efficient and knowing the systems thoroughly. We think utilising better software for doing the heavy lifting is better than a frantic recruitment strategy and a ballooning of your payroll.

We also keep it simple by providing inclusive supply packages, so you don't have to deal with detail and multiple providers. And of course, 24x7 in-house support. All with one thing in mind - how can we make it simple for you?

If you want to switch gears and make running your hotel/group easier, give us a call on +64 (0)9 480 2507 or +64 (0)21 964278, visit our website at www.clarityhospitality.co.nz or send us an e-mail at sales@clarityhospitality.co.nz

Looking forward to 2023 with excitement!”

EXPANDING GLOBAL REACH THROUGH WHATSAPP

Breezeway, the leading property operations and service platform for hospitality professionals, is expanding its reach into several markets worldwide, catering to even more short-term rental property managers and service providers across the globe.

Along with its existing English, Danish, German and Polish language options, Breezeway’s property care and messaging apps can now be translated into Spanish. With clients that operate in 74 countries worldwide, Breezeway’s language diversification will help accommodate users in locations such as Mexico and Spain, as well as break down communication barriers between property managers, housekeepers, and maintenance staff. The hospitality technology provider has also opened a new office in Barcelona, Spain to further strengthen its market presence.

Furthermore, the hospitality technology provider has announced an integration with WhatsApp, enabling international short-term rental hosts

and hospitality managers to fold guest communication within its operations. This makes it easy to message guests throughout each stay, resolve issues, share status updates on service requests, and drive five-star reviews.

“Being able to seamlessly cater to markets around the world has always been a key aim for us,” noted Breezeway’s Founder and CEO, Jeremy Gall.

“With our recent $15 million investment from Catalyst Investors, we’re excited to be in a position to expand our reach into further markets, enabling our new and existing users to better connect with their staff and guests, in their preferred language, to ensure they receive the most efficient property maintenance and operations service possible.”

To learn more, visit www.breezeway.io l

THE NEW MEANING OF HOSPITALITY“All Inclusive”

KIMBERLYANDHERSONFINLAY

Kimberly Graham and her family have always been passionate about travel, about living for the outdoors and experiencing new places, discovering new adventures, and creating memorable moments. The point of difference is that Graham and her family travel with a wheelchair in tow for her son Finlay. Factoring a wheelchair into your day-to-day travels often comes with barriers, which is why she decided to share her family’s experiences with others who face similar challenges.

Before starting a family, Graham worked in the tourism sector in the South Island but had little notion about what travel is like for those who are differently-abled. Things that had been so easy when she travelled independently and booked others into accommodation were suddenly very difficult and she soon realised that the tourism industry really wasn’t built for people like her family.

“One of the biggest issues we always found was around accommodation. Most accommodation built for accessibility is built around the building code which is very limited,” explained Graham.

“I started to explore a lot of hotels and accommodation, looking at how they are configured and collating feedback from different moteliers, for example, around what they look at in terms of accessibility. I started talking to people with different kinds of disabilities because there’s a diverse range.

“There are people that are more able that can self-transfer and you’ve got people that are less abled who need hoists and lifting (which is kind of my area of expertise). The needs of my family are different to other people’s needs, but there is a consensus of what is needed as a base standard. It’s about

trying to get that standard right first.”

Graham started her blog Grab Your Wheels where she travels to accommodation providers to assess their accessibility.

“In my mind I’m looking at a lot of different needs. I’m reviewing something from the point of view of someone in a wheelchair coming in, wanting to selftransfer onto a bed, wanting light switches right next to the bed, being able to see the television from the bed, having an adjoining room for if they have a carer or family with them.”

THINKING DIFFERENTLY

Graham often finds that even within ‘accessible accommodation’ there are often things business owners have failed to think through or neglected entirely.

A motel in Matamata, for example, had a studio access unit where access was lipfree. At the Family Unit next door where Graham and her family wanted to stay, however, they had difficulty getting Finlay inside with his powerchair. A temporary ramp was put in by the management for the family’s arrival, but the ramp constantly fell down and eventually cracked under the weight of the powerchair.

“I was wishing I’d remembered our own

suitcase ramp, something I usually always have with us,” said Graham.

“It’s a piece of equipment that would be so easy for all moteliers to have tucked away.”

And it’s this kind of thinking that Graham would like to change. The same motel offered a wet-floor bathroom, but this was made problematic with a glass partition. This made transferring from a wheelchair impossible from the side.

“I found this quite disappointing as apart from this major barrier the access unit did well in terms of accessibility. I did bring the partition barrier up with management, but their response wasn’t quite what I expected. Apparently, they had received several complaints about the toilet being wet by their able-bodied guests using the room. In response to the complaints, they built a glass partition wall to remedy the problem.”

If only this motelier was thinking differently. Many businesses lose a great deal of revenue by not accommodating differently-abled travellers. These travellers often have multiple people in their parties, and stay for long periods, and when travellers find a place that suits their needs, they will return again and again. It seems like a no brainer that properly designed accessible rooms create added value for accommodation businesses.

UNIVERSAL DESIGN

Graham believes in Universal Design and the seven principles that make up good practical architectural design for all.

Universal Design is the design and composition of an environment so that it can be accessed, understood, and used to the greatest extent possible by all people regardless of their age, size, ability, or disability. An environment (or any building, product, or service in that environment) should be designed to meet the needs of all people who wish to use it. This is not a special requirement, for the benefit of only a minority of the population. It is a fundamental condition of good design.

The seven Principles of Universal Design were developed in 1997 by a working group of architects, product designers, engineers, and environmental design researchers, led by the late Ronald Mace in the North Carolina State University. They are:

Principle 1: Equitable

Use

The design is useful and marketable to people with diverse abilities.

Principle 2: Flexibility

adverse consequences of accidental or unintended actions.

Principle

6: Low Physical Effort

The design can be used efficiently and comfortably and with a minimum of fatigue.

Principle 7: Size and Space for Approach and Use

Appropriate size and space is provided for approach, reach, manipulation, and use regardless of the user's body size, posture, or mobility.

in Use

The design accommodates a wide range of individual preferences and abilities.

Principle 3: Simple and Intuitive Use

Use of the design is easy to understand, regardless of the user's experience, knowledge, language skills, or current concentration level.

Principle 4: Perceptible Information

The design communicates necessary information effectively to the user, regardless of ambient conditions or the user's sensory abilities.

Principle 5: Tolerance for Error

The design minimizes hazards and the

“It’s always a breath of fresh air when we find a provider that thinks beyond that standard and considers the accessibility for all their potential guests,” noted Graham.

“New Zealand is a beautiful country, and its diverse landscapes, beaches and national parks are must-see. Hopefully, with our blog, we can open some ideas of places people can explore and enjoy with a few tips along the way from our lived experiences.

“We also hope that those who are not affected by disability will gain some insight into the challenges many families like ours face going about our everyday life.” l

EXAMPLE OF AN ACCESSIBLE BATHROOM WITH A MAJOR DESIGN FLAW

THE BUSINESS CASE FOR Accessible Tourism

Accessible tourism is a huge business opportunity for New Zealand, but most businesses in the sector are not yet tapping into this potential market. Businesses and societies that are open to all are able to tap into the “access dollar” – an increasingly large market opportunity.

Globally, the access market controls over $13 trillion in annual disposable income, while baby boomers – who are developing access needs as they age –are the wealthiest generation in history and are spending more on consumer goods and leisure activities than any other generation.

Be. Lab - formerly known as Be. Accessible - was launched in 2011 during the Rugby World Cup with the aim of creating a 100 percent accessible New Zealand.

Its Access 2020 survey showed that 83 percent of New Zealanders with access needs regularly travel around the country, contributing to other local economies. But the same survey also shows that over half of respondents with an access need are denied access to activities and events they want to participate in because of inaccessibility.

If you also take into account international visitors, you’re looking at a high value market segment with huge revenue potential, because the access traveller market now represents a massive 25 percent of global tourism. Statistics show that there are 1 million access citizens in New Zealand - they are all potential customers for your tourism business, and loyal and lucrative customers too.

International research indicates that 50 percent of access citizens globally would travel more if they could be sure of the facilities at each destination. This is an open goal for tourism businesses wanting to expand their markets. Whether you are a hotel or a visitor destination, this is an opportunity worth taking seriously.

The economic benefit for business is clear, and there are enormous potential benefits for the New Zealand economy too. New Zealand has a strong international reputation for being clean and green, imagine if "accessible" was added to that list of reasons to make New Zealand a holiday destination.

CREATING SPACES FOR PEOPLE TO JUST BE

Be. Lab’s aim is for New Zealand to become the most accessible nation in the world. To do this it works with leading organisations and citizens to enable greater accessibility for all, whilst also redefining the way accessibility is thought about and discussed.

Lauren Wetini, Accessibility Programme Lead at Be. Lab explained that the Rugby World Cup in 2011 acted as a platform to launch from.

“We wanted to have a new conversation about accessibility, and the new conversation was about accessibility for all.

“We used the event to say to councils around the country ‘Let’s have the most accessible event that we’ve ever had in New Zealand.”

In 2019, Be. Lab changed its name from Be. Accessible, the reason being that it started doing more research and investigating more innovative ways to work with businesses.

“So ‘Lab’ felt more appropriate for

housing new ideas,” noted Wetini.

“But the key part of the name is the ‘Be’. Ideally that’s what we’re all about, allowing people to be who they are and fully participate.”

A GROWING GROUP OF CONSUMERS

One in four Kiwis identify with having a disability, however not everyone identifies this way, and yet they are still struggling to fully participate. This includes older people, people with temporary injuries or other injuries and impairments, parents with children, neurodiversity, the deaf community – a lot of these people don’t identify as having a disability but are still marginalised.

“Accessibility is really about all of us and so there is real economic incentive for businesses to incorporate accessibility. And it’s not just about ticking a box, it’s about accessibility being a regular part of your business journey, up there with health & safety and sustainability.”

Businesses large and small can start their

accessibility journey through engaging with any of Be. Lab's services, including On-Site Assessments, Design Planning, Leadership & Culture programmes, Talent and Employment programme and Major Event Planning.

Through accessibility you will engage a wider community and capture the spending power of a growing group of consumers.

“Our founder, Minnie Baragwanath, came up with a saying that we like to use, ‘If you’re not designing access in, then you’re

designing customers, profit and people out.’

A key client that Be. Lab has worked with is Auckland Airport, including on their terminal integration design. Be. Lab have been reviewing the airport’s design plans from the beginning to encourage best practice in universal design.

“When they come up with a new product for the access community, they engage with us to test and review it to make sure it’s fitfor-purpose.

“They released a really cool service a couple of years ago, Mobility Valet Parking.

Airport staff learnt how to drive modified vehicles to offer a valet service to the access community and the service has had great feedback.”

Be. Lab also works with businesses on communication, an indispensable part of the process. How are you going to communicate your offering to the access community? What information does the community need to feel confident using your product or service?

“We also like to celebrate what businesses are doing well and talk about accessibility in a really positive way.”

The social and economic benefits of accessibility are key to building successful businesses and communities in the 21st century and beyond. Businesses which embrace accessibility are more likely to be innovative, forward-thinking organisations.

The world is changing rapidly and accessibility in New Zealand is now at a critical juncture, for more information on how to make your business more inclusive and accessible to all, visit www.belab.co.nz l

Accessible Outdoor Spaces

THE PERFECT SUMMER SOLUTION FOR YOUR BUSINESS

Summer is here and for Kiwis that means it’s time to break out the barby!

The Town & Park BBQ unit with single hot plate is a first to market of its kind as it caters for both able bodied and differently abled users.

The unique cantilever design allows for wheelchair access to the hot plate and controls. This BBQ unit is ideal for use in public parks and the perfect addition to making your motel more inclusive.

The Town & Park Barbeque BBQ.1P is available at Stoddart NZ.

“We produce a wide range of plumbing equipment including accessible toilet pans, wash basins, wash troughs and other products – often installed in hospitals, prisons, education establishments, council facilities etc,” explained Adrian Dixon, Stoddart NZ’s

Country Manager, New Zealand.

“We use continuous improvement methodologies to improve our designs on

an ongoing basis and are always willing to work with customers and communities to ensure accessibility.” l

MOBILITY VALET, AUCKLAND AIRPORT

COMMON MISTAKES AND SIMPLE SOLUTIONS

When it comes to accessible accommodation and travel, most business owners simply need to broaden their perspective to make their spaces inclusive to all. In a world generally built for able-bodied people, there are many common mistakes businesses make and common obstacles differently abled people come across day-to-day.

Here are some of the most common culprits and some simple solutions for you to think about when making your business more inclusive.

DOOR LIPS

They can be small in size, but a major problem, not only for wheelchair users, but for anyone that has difficulty walking or seeing. You might think that a wooden plank can solve this problem – but many power wheelchairs are quite heavy, and a flimsy piece of wood can and will break.

If you’re unable to put in a permanent ramp, a great solution would be to have a Suitcase Ramp tucked away that can be whipped out whenever it is needed. A robust Folding Suitcase Ramp is ideal for providing access to buildings and cars for wheelchairs, scooters, walkers, and rollators. They have easyto-use security locks to the hinges and ends to fix the ramps together when extended and in use or to hold them closed when folded for storage or transport.

BATHROOMS AND TOILETS

Often little thought is given to the

position and height of the toilet within an accessible bathroom.

Kimberly Graham from Grab Your Wheels explained that she measures toilets from the seat to the ground to make sure toilets are accessible to someone to self-transfer. Generally, an accessible bathroom is designed with the toilet rammed against one wall, with a grab rail on one side – but, as Graham pointed out, what if you’ve had a stroke on that side of your body?

Graham also sees an opportunity for accommodation providers considering the lack of public toilets for people with disabilities.

“Wouldn’t it be awesome if in a hotel lobby there was a fully accessible change room that had a ceiling track hoist and a change table shower bed for that level of disability – it doesn’t necessarily need to be in the rooms themselves because that’s going to cost a lot.

“But if you had something that maybe was connected to the pool for example – that people from the outside could use – bringing people into your hotel, and

spending money at your restaurants... that would be amazing because you’re creating a double whammy of welcoming facilities for a lot of different people.”

When it does come to accessible bathrooms within hotels and motels, it’s important to offer the right equipment.

“I’ve been in many motels where they have just put a plastic garden chair in the shower of an accessible room – from a health and safety aspect that is incredibly dangerous,” noted Graham.

“There have been occasions where this chair has been sitting outside, the sun has compromised the plastic, they’ve been put inside an accessible bathroom, they’re not sturdy at all and they break.

“In the disability community, unfortunately people are so used to this low standard, they simply make do, which ends up sending the wrong message to business owners, when really, it wouldn’t be difficult to provide a hospital grade chair or stool.”

BEDS

“We travel with bed raisers – but how easy would it be for hotels to have these?”

Why bed raisers? Because those that travel with their own adaptive equipment, such as a hoist, need

somewhere to store them and under the bed is the most convenient place. Unfortunately, most hotels use a style of bed that has no space underneath.

The height of the bed’s mattress can also be an issue for those who wish to self-transfer.

“There are a lot of things that people just don’t realise.”

PARKING

The placement of accessible parking spaces can also be an issue. Often businesses don’t consider the height and length of some vehicles, particularly allowing for space behind the vehicle for a ramp.

Parking is a nightmare for everyone when it comes to businesses within a CBD of a city. Graham suggested valet services specifically designed for those needing easy access.

Placement of Mirrors, Light Switches, and Amenities

A common mistake in design when it comes to accessible rooms is where things like light switches are placed. The height of many mirrors can be a major obstacle to anyone in a chair. Using a template of Universal Design would ensure a mirror that both someone sitting and standing could easily access.

Make sure light switches are handy (for example, within reach of the bed) and at a reasonable height, this goes for amenities inside the shower too.

review!” Graham expressed.

“They don’t seem to think that anybody with a disability might want to use the pool. If you’re advertising a pool, it should be there for everyone to use. Sometimes they even have disability changing rooms at the pool facility but forget about any kind of way of getting into the pool – whether that be a ramp / sloped shallow end or a hoist.”

LACKING LUXURY

Graham explained that at high-end hotels, she expects to see high-spec accessible rooms.

“Why shouldn’t differently abled people have access to the same luxury?”

Graham said that on a recent trip to a high-end Auckland hotel, she was disappointed to find that despite the high standard and beautiful finishings, the accessible rooms did not have a window – where many of the other rooms had stunning views over the city and harbour.

“They tried to sell it as a feeling of being in a cocoon, but when you think about it, people in an accessible room are probably going to be spending a lot more time in their room than other people would – they want to lie in bed and look out at the view and enjoy where they are. We’re never getting that lovely room with the view that they advertise on the website. I’d like to see more of that and less of the hospital look.”

accessible room as such – you can make all rooms the same.

NO INFO

Graham also noted that hotels generally don’t advertise their access rooms with no photos on the website – what a missed opportunity! It’s hard to book a place to stay if you can’t see what you’re getting.

In fact, Lauren Wetini from Be. Lab said that the number one complaint she hears is not about a lack of accessible offerings, but the lack of information about them.

Graham said that there is an opportunity for hotels to collaborate with equipment hire businesses in order to offer inclusive accommodation to anyone with any unique needs. A traveller from overseas could specify that they need a hoist, for example, and the facility could make sure they have one organised in time for the traveller’s arrival.

“You don’t have to have it all built into the room, but it’s about thinking these things through.

“This country has a long way to come –we still don’t have wheelchair accessible coaches! And a lot of that comes down to the fact we have no legislation here.”

POOLS

“I haven’t found one hotel in New Zealand with an accessible pool, if anyone has one, I’d pounce on it for a

Graham believes it is very possible to build high standard rooms with high quality features and make them universal designs so you don’t need to have an

Graham would like businesses to think about the revenue they lose by not making their businesses accessible. People with disabilities often travel with other people, stay for longer, and spend more money. And if you meet their needs, they will come back and spend more.

“If you build it, they will come!” l

ACCOMMODATION with Attitude

Glenice Yeoman was born in Whakatane, Bay Of Plenty. When she was 10 years old, her Mother (40 at the time) had a stroke which left her disabled and so Yeoman grew up understanding what living with disability entails.

“It made me determined to make a facility that is available to everyone.”

Attitude BnB is a peaceful Resort Style BnB with a pool and spa, set in a subtropical setting. Situated in Bucklands Beach, Auckland, it provides an ideal place to relax and explore the many attractions Auckland has to offer. The site has been designed to be a tranquil site with water features and nature to soothe every guest’s soul.

The whole site is Wheelchair Friendly - totally accessible, with level entry to all rooms. There is an accessible path that goes right around the house. All doorways are 900mm or wider and the indoor dining room table is raised to accommodate wheelchairs.

There is an outdoor Al Fresco dining table which seats up to 12 people, which wheelchair guests can eat at and enjoy the waterfall from the pool.

The pool and spa have a hoist which services both. Wheelchair guests can access the hoist via two ramps. They can manually transfer to the hoist chair, or their caregiver can use their hoist to get them onto the chair. The chair has a lap

belt. They are then rotated around, to the pool or spa, and lowered onto the seat in either pool.

BEDROOMS

The Blanc Queen bedroom has the bed at such a height that a hoist can be used, ie. There is clearance under the bed. The Noir Queen Bedroom has the bed at the height to manually transfer from a wheelchair. All light fittings, etc are below 1100mm, so are accessible if you are in a wheelchair. The Family

Room - this is a large bedroom 6m x 6m which can sleep 4, i.e it has a Queen Bed, and two singles which can be pushed together to make a SuperKing bed. All beds are to be fitted with swivel castors with brakes, so they can be wheeled quickly out the sliders in case of an emergency.

BATHROOMS

The Bathrooms are all full wet areas with a shower seat which can fold down if required, otherwise a commode can

be wheeled into the wet area shower. The shower has a vertical slide, and the shower rose can be lifted off to use freely.

The bathroom measures 2.5m x 2m to give manoeuvring space for a wheelchair or commode. The floor is a non-slip grade of tiles. The vanity basin has access for a wheelchair to go under, and as it is a Flight-style basin, there are arm rests on the sides. The mirrors come down to the level of the basins. The taps are lever-style, which is the easiest to operate if you have limited hand function.

shower area has a weighted shower curtain enclosing the space 1200 x1200mm. The toilets are at a height of 460mm, and a commode can fit over them. There are handrails either side of the toilet, which hinge up out of the way if you need to do a sideways transfer onto the toilet.

The toilet roll can be placed on either side, to suit a guest’s needs. There is also a vertical handrail for the toilet. All handrails, towel rails, and the shower support will all support 150kgs. An emergency alert button is located within arm's length of the floor in case someone falls and can't get up. Windows are divided into four horizontally, so there is a window at everyone's height.

“Kimberley Graham visited my BnB after it was just completed. From her I learned of the concept of 'Changing Rooms' - these are bathrooms with an adult sized plinth to shower and change a person who needs it. Had I known about this concept at the time, I would have included this concept in one of my bathrooms.”

DESIGNING DIFFERENTLY

Yeoman said that none of the designers of builders had any experience with this sort of accessible accommodation design, as it hadn't been done before.

“New Zealand standards were downloaded, and planning went from there. The bathrooms were checked by a Physiotherapist and an Occupational Therapist to ensure everything was as it should be.

“The builder was Josh Staples of Custom Living Construction, and the Landscape Design and build was under Mike Jack of Greenscene. I can't speak highly enough of both companies –

absolutely fantastic. We did a lot of problem solving together to get things to work.”

The bathroom basins, and all the fittings were supplied by Sean Paterson of Accessible Bathroom Design.

“He has a fabulous range which are imported from Italy and Germany.”

The pool hoist is a Pelican Hoist imported from Sydney. These are commonly used in Public Pools in New Zealand and Yeoman had the seat belt fitted locally.

Yeoman’s advice to other businesses is to start by researching the New Zealand standards/guidelines.

“Everybody's needs are different, so in providing accessible accommodation, there will always be some compromise as you are not designing it for one individual. But in saying that, most of the basics can be covered.”

Yeoman explained that demand has varied, the BnB was opening just as Covid hit which forced them into lockdown, however she has had guests who live at Attitude while ACC alters their homes to make them accessible,

as well as guests who stay one or two nights to try out the spa pool and hoist, before spending the money putting one in at home, in case it doesn't work for them.

“With the borders now open, I am just starting to have guests from overseas with disabilities who wish to stay with me for most, or all, of their stay in Auckland or even New Zealand, as there isn't a lot of accessible accommodation available for them - which is a great shame.”

After the huge financial loss over the last two years caused by Covid, Yeoman is very grateful to be open and have guests.

“I couldn't have my BnB not available to everyone, after growing up with my lovely Mother who was so restricted as to what options were available to her.

“It's not their fault they are disabled, they have as much right as everyone to enjoy a nice resort. It is so rewarding to see guests enjoying themselves.”

You can read Kimberly Graham’s Grab Your Wheels review of Attitude BnB here l

Move your guests like never before.

A ceiling hoist system from Active Healthcare will provide inclusive access to visitors to your accommodation rooms in 2023.

With 26 years experience installing ceiling hoist systems Active Healthcare is New Zealand’s trusted ceiling hoist supplier. A permanent ceiling hoist will encourage visitors to choose your facility, providing dignity and relieving the pressures on caregivers. Our Guldmann ceiling hoists discretely fit into your existing ceilings with unique recessed rails that mount into any ceiling designed to protect your facility from mobile hoists that often cause damage to rooms.

LAST CENTURY WANTS ITS DESIGN BACK Hello!

The Accessible Bathroom, Disabled Bathroom, call it what you will, but generally, when people think of this space they think of hospital, institutional, and public toilet fit outs - so antiquated! Sadly, many architects, designers and specifiers still think this “style” is appropriate despite huge advances both in product design and innovative materials.

Why is that? The same principles apply to any building that requires bathroom(s) for people with disabilities. And it is not just solely people with disabilities - it is for all people. Buildings, whether public, residential, or institutional, need designs that accommodate for all stages of life. Never have the phrases ‘future proofing’ and ‘sustainable’ been more meaningful. Of the New Zealand population, around 30 percent have a longer term/permanent disability. Additionally, there are many with a temporary disability – think sports injury, any number of accidents causing injury and even pregnancy can make life difficult for short term periods. Currently too little focus is done to improve design for a significant percent of the population.

WHO SAYS ACCESSIBLE NEEDS TO LOOK LIKE A HOSPITAL?

For Sean Paterson from SA Plumbing Supply, accessible bathroomware is no longer an area he believes needs to be dealt with in the traditional functional manner.

“Accessible bathrooms can and should be beautiful spaces you walk into and don’t even realise they are designed for someone with a disability,” noted Paterson.

“Often, accessible bathrooms look like they’re straight out of a hospital. Stainless steel, exposed fastenings and non-slip finishes that create an industrial look that isn’t always visually appealing.”

To this end, he and the team at SA Plumbing have been providing Goman bathroom implements that are made with style in mind – but not at the cost of

practicality. For example, Goman wash basins, particularly the Flat Series, made from Betacryl are perfectly suited for wheelchair users offering easy low profile access and suitable counter space. These are made from Corian, and the Flat range is made from engineered stone. With a wide range of different colours and finishes available, they can be adapted to suit any home design. Hand rails also come with stylish matte finishes, and are designed with fastenings hidden from view, giving a strong focus on looking good that is often lacking in mobility and bathroom aids.

TOP DESIGN MISTAKES THAT SCREAM ‘DIFFERENTLYABLED’

• Designing to the minimum standard NZS4121 - Design for Mobility & Access provides guidance, but designers often

design to the minimum standard and, according to many in the sector, it’s now quite a dated document.

• Specifying vanities that have no space to place toiletries, handbag, and medical supplies

Many disabled people will have several supplies they need to access yet the basic level compliant wash basin that’s most specified in hotel accessible bathrooms doesn’t have any counter space.

• Specifying support/grab rails that are the same as those found in any hospital or public bathroom “They just scream ‘disabled’.”

•

Inconsistent finishes

For example, the designer selects chrome tapware but then selects brushed stainless steel for the grab rails. “This gives the space an inconsistent and unresolved look that you wouldn’t expect in a highend bathroom,” explained Paterson.

LOOKING AT THE BIGGER PICTURE

Part of the problem when it comes to accessible bathroom design is comprehension – specifically of NZS41212001. Naturally in the design field people are image focused – look at the drawings first, then read associated notes. Unfortunately, many of the specifications don’t have relevant drawings and dimensions are often provided without context of the bigger picture.

For example, Support Rail and Slide Shower Rail:

Fig.1 shows an L shape rail and straight slide shower rail. However written specifications also state that a combination slide rail / grab rail will also satisfy requirements yet does not show this graphically. A combined unit of the same design and finish is much more

cohesive and aesthetically appealing than two separate items of differing design and material.

An example of this is a basin – in this case lack of context. NZS4121 shows a basin of a certain shape/style which many will take too literally. Specifically, the size.

This needn’t be the case. Here the stated max depth is restricted to 400mm front to back. What isn’t noted is that max depth is for a bathroom floorplan at the absolute minimum size – barely enough for a person in a wheelchair. Small floorplans offer minimal choice of suitable basins. A larger (than minimum) floorplan = Luxe. A larger floorplan opens basin choice of hundreds to select from.

Let’s be honest the basin below is next to useless – no space to place toiletries, handbag etc. Yet it is the most commonly specified basin seen in hotel accessible bathrooms.

Let’s pick this bathroom apart(fig.2):

a radius tube end just scream “hospital”.

• Mixed finishes – chrome tapware but brushed stainless steel rails etc.

• Shower slide rail and mixer could be closer to the shower seat as it would be difficult to reach.

“Seeking out more contemporary styles for the finishes and accessible items like grab rails, and ensuring they are all in keeping with a wider design language, is crucial,” concluded Paterson.

“Why shouldn’t an accessible bathroom look stylish? Why should differentlyabled people have to put up with dated and institutional design that delivers a different experience to the users of non-accessible bathrooms? Great design should be applied to all spaces.”

• Impractical basin with no counter/shelf space for personal effects.

• Support rails are the same as found in a hospital or public bathroom and not suitable for a 4 or 5 Star hotel. Rails with

As a Lifemark Product Partner, SA Plumbing Supply offers the best ‘fit for purpose’ advice for accessible and universal bathroom designs, along with an extensive range of accessible and universal design bathroom products to achieve the desirable finish that clients desire.

For more information, contact info@sapsltd.nz l

INCLUSIVE PUBLIC SPACES Creating

Changing Places New Zealand was formed in 2017 to provide fully accessible bathroom facilities in public places throughout New Zealand.

Changing Places NZ is based on the Changing Places Consortium which has built over 1000 fully accessible public bathrooms in the United Kingdom since 2006. Changing Places has also spread to Australia, which now has dozens of fully accessible public bathrooms across the country.

A Changing Places bathroom is much more than an accessible toilet. It is a place where people with multiple or complex disabilities can get changed in a safe, clean environment. It has facilities for toileting, showering, and changing for adults or children who might have more than one caregiver with them.

The Changing Places symbol shows an accessible toilet, a ceiling hoist, an adultsized changing table, and a caregiver assistant. This symbol is used to indicate a Changing Places bathroom, in the same way that standard symbols are used to indicate a toilet, accessible toilet, or baby changing station.

Note: Changing Places are not meant to replace standard accessible toilets. They should be installed as well as, not instead of standard accessible toilets. Providing a Changing Places bathroom meets the needs of people who cannot use standard accessible

toilets, while taking nothing away from people who do not need the facilities.

FEATURES

Changing Places bathrooms have special features to meet the needs of people who cannot use standard accessible toilets. It is important that every Changing Places bathroom has the same equipment and design, so people can plan trips out and trust that their needs will be met. Every Changing Places bathroom provides the right equipment, enough space to move around, and a safe and clean environment for its users.

EQUIPMENT

The following equipment is installed in every Changing Places bathroom:

• a height-adjustable, adult-sized changing table

• a height-adjustable hand basin

• a ceiling track hoist system, or a mobile hoist if this is not possible

• wall-mounted hand rails

• a privacy screen or curtain around the toilet

SPACE

To ensure there is enough space for users, every Changing Places bathroom has:

• adequate space to move around, for a person in a wheelchair and two caregivers

• space on both sides of the toilet, so two caregivers can assist the toilet user

SAFE AND CLEAN ENVIRONMENT

In addition to the requirements of standard toilets and accessible toilets, every Changing Places bathroom has these features to be safe and clean for its users:

• a shower on a flexible hose over the changing bench/shower plinth

• a non-slip floor and well-designed wet area

• a large waste disposal bin for disposable pads

• a sharps disposal container

• a secure access system for registered users only, to ensure the room is only being used for its intended purpose

The features listed above are requirements of every Changing Places bathroom. There may be extra accessibility features present in any individual bathroom.

Note: Some of these features, like the hoist system, are hazardous for unattended children and untrained users. The purpose of Changing Places bathrooms is to meet the

needs of people who cannot use standard accessible toilets, not to provide one single solution for all possible users. The best way to make toileting facilities available for every person is to provide a Changing Places bathroom as well as standard toilets, accessible toilets, and baby changing facilities.

WHERE SHOULD CHANGING PLACES BE LOCATED?

Changing Places bathrooms make sure nobody is excluded from participating in the community because of their special needs for changing and toileting. Fully accessible toilet facilities are needed in a wide range of destinations. Even a single Changing Places bathroom in a central location can make it possible for a person with special toileting needs to visit the area.

People need Changing Places bathrooms in these locations:

• sports centres and events arenas

• theatres and entertainment complexes

• aquatic centres

• museums and galleries

• city centres

• town halls and public buildings

• shopping centres

• hospitals and medical centres

• motorway rest stop facilities

• airports

• bus and train transport hubs

There are currently two Changing Places in New Zealand, in the Westfield Mall Newmarket in Auckland and in the Hamilton Gardens.

HELP SPREAD THE WORD

The hard work has been done to build the first Changing Places facilities and the system is set up ready for more. Now Changing Places NZ needs your help to let others know, so people can use the facilities and to help get more built.

• Join Changing Places on Facebook and share posts with your friends and networks.

• Let your local council know that you’d like to see a Changing Places facility in your region and direct them to our website.

• Let Changing Places NZ know about

new builds and major refurbishments happening in your area so they can send an information kit to the organisers.

• Share your story with journalists over radio, newspapers, and TV.

• Represent Changing Places at exhibitions, presentations, and student talks.

• Start a petition to raise awareness and advocate for change.

• If you have a disability, register as a user.

• Donate

Although Changing Places NZ is a nation-wide campaign, each bathroom is funded individually and built locally. We rely on volunteers to help spread the word and advocate for change.

For more information on how to get involved and make change happen, email info@changingplaces.org.nz l

Breakfast Breaks Free

The breakfast daypart is growing fast and becoming more sophisticated. For many foodservice operators, breakfast used to be little more than a second thought, a service that had to be provided in the morning to hungry patrons. Not anymore.

Thanks to increased competition, a growing cohort of demanding consumers with more divergent schedules creating a grazing nation, the ongoing effects of the pandemic causing consumers to focus on the wellbeing benefits of what they eat, younger consumers leading the charge in consumer trends, and the emergence of the breakfast specialty segment, this daypart is receiving a lot more attention.

Even the definition of what constitutes breakfast is changing. During the pandemic, consumers started eating more breakfast foods than normal at more times during the day. A 2021 U.S-based survey by the Harris Poll and commissioned by General Mills Foodservice showed that nearly a quarter (24 percent) of Americans reported eating more breakfast foods during the COVID-19 pandemic than they normally would, with the following items among the favourites:

• Eggs (72 percent)

• Cereal and pancakes (both 51 percent)

• Bakery items such as donuts (36 percent)

Further, nearly four in five Americans (79 percent) ate breakfast foods outside of the traditional breakfast meal time.

A MORE MEANINGFUL EATING EXPERIENCE

Consumers are moving away from seeing food as purely a caloric necessity. Increasingly, consumers see their food as an opportunity for an experience in terms of tastes and textures.

Indulgence has taken on the new definition of ‘Self-Care’. Where indulgence once was considered the simple act of pleasure-seeking, in 2022 indulgence has meant that consumers are looking for ways to indulge purposefully, and what better way to start than with the first meal of the day.

As more and more people choose to eat out for their first meal, breakfast and brunch are considered growth opportunities not just for cafés, but also for other lunch and dinner-focused venues such as pubs and restaurants.

Much of this growth can be put down to a

strong coffee culture as a precursor to consuming breakfast out of home, but pandemic-inspired discoveries of local venues are likely also playing a role in the change to consumer routines. Research from Unilever has shown restaurants and pubs increasingly muscling in on what is traditionally a café market. With ingredients for the day’s first meal typically inexpensive, it’s likely they are attracted to the potential for high profitability.

With more venues offering breakfast, dish creativity is a key to differentiating yourself from the venue next door. Especially popular are inventive takes on breakfast classics, such as eggs Benedict, and twists on a big breakfast.

BREAKFAST IS A CONCEPT, NOT A TIME OF DAY

Consumers have a deep affection for breakfast and breakfast foods, which is probably why they’re eating them at more times during the day.

Over three-quarters of the Harris Poll survey respondents (79 percent) ate breakfast foods for meals other than breakfast over 2020/2021. 59 percent for dinner, 49 percent for lunch, and 20 percent for dessert.

Making breakfast a core offer of your café, pub or restaurant has the potential to be a highly profitable exercise. The likes of eggs, bacon, bread, cereals, and spices are relatively inexpensive ingredients, meaning breakfast could be your most lucrative meal of the day –so why not serve it all day? There’s no need for venues to stray far from what they know either. For example, pub breakfast menus could create an interesting point of difference by offering first-meal twists on classic pub dishes, such as breakfast burgers or pies and traditional cooked breakfasts.

Breakfast is changing as diners move ever further towards a more relaxed, eat-when-you’rehungry meal schedule. Increased flexibility in working arrangements is also playing its part. Not surprisingly, all-day breakfast and brunch menus are on the rise. Venues should be asking themselves: could we better meet the needs of our customers with an expanded breakfast offering?

l

Top Tips to Boost Breakfast Business

In a daypart where products like cereal have lineages dating back to the mid-19th century, breakfast is a brilliant opportunity to experiment with mixing traditional favourites with innovative twists.

The leading breakfast subcategories reflect consumer demand for versatile offerings.

From on-the-go snack bars to less time-sensitive bowls of cereal or full breakfasts with eggs and meat, producers strive to meet demands that change across days and audiences.

Marking the return to away-fromhome eating, the need for quick, fresh tastes and variety is evident. As people’s work and home life schedules continue to reflect a broader shift in the way we live, traditional notions of what food should be eaten–and when–have also loosened.

HERE ARE SOME TOP TIPS TO BOOST YOUR BREAKFAST BUSINESS:

• Serve breakfast all day with a special menu of morning favourites or a signature breakfast item of the day.

• Celebrate “brinner” with a special offer on select items from the breakfast menu at dinner time.

• Get creative with fun menu items that feature a breakfast flair (a grilled cheese doughnut or waffles as a sandwich carrier).

• “Plus up” traditional breakfast foods and give them a new twist (biscuit avocado toast, smoky mac and cheese

waffles or fiesta French toast).

• Introduce a menu of “bresserts” or dessert items made from traditional breakfast items (strawberry scone shortcake, cereal-flavored ice cream waffles sandwiches, birthday cake pancakes).

• Offer tempting take-and-bake options for breakfast foods (a tray of cinnamon rolls or muffins, a breakfast casserole to-go or baked French toast).

• Bundle breakfast foods together for a family brunch meal kit (pancakes with sausage or bacon and fresh fruit, breakfast sandwiches and yogurt parfaits). l

The Perks of Parbaked Products

Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage.

The partial cooking kills the yeast in the bread mixture and sets the internal structure of the proteins and starches (the spongy texture of the bread), so that the inside is sterile and stable, but the loaf has not generated “crust” or other externally desirable qualities that are difficult to preserve once fully cooked.

Parbaked goods are enjoying systematic growth, breathing new life into the frozen bakery sector with products ranging from specialty loaves, savoury items, baguettes, and rolls. Using parbaked products at your restaurant or café means fresh from the oven, tasty treats anytime, anywhere.

Using parbaked goods not only saves on time and labour – vital in the current hospitality climate – they can also be a more sustainable

choice. In a 2018 study on the impact of par-baking and packaging on the microbial quality of parbaked wheat and sourdough bread, researchers noted that the parbaking strategy can decrease the amount of bread waste by providing fresh bread at any wanted moment of the day.

To achieve the best results for parbaked products, the right preparation is paramount, from the thawing process to baking and cooling. For example, if the goods are prepared on metal sheets and not baked immediately, they should be stored or covered in closed transport trolleys to protect against dehydration.

Due to the ever-increasing shortage of skilled workers, parbaked products are the perfect kitchen solution for your business. l

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Sweet, Spicy, and Newstalgia THE TOP DESSERT TRENDS FOR

2023

With inflation soaring, driven primarily by fuel and food costs, consumers are trying to make their budgets stretch as far as possible, and this means trading down or cutting back on certain foods. However, consumers are also looking for complex flavours, unexpected combinations, and moments to celebrate.

Desserts offer customers a moment to indulge, but that no longer means the same as it did. Indulgence has taken on the new definition of ‘SelfCare’. Where indulgence once was considered the simple act of pleasure-seeking, in 2022 indulgence means that consumers are looking for ways to indulge purposefully and this is a trend we will see continue into 2023.

MAKING THINGS “SWICY”

What is Swicy? Exactly what it sounds like, a collision between sweet and spicy elements in a single entrée, dessert, or side. Swicy food includes hot honey which is blowing up in popularity at the moment and chili dark chocolate candy bars.

Tastewise noted that spicy honey has shown a 53 percent increase in consumer interest over the last two years (Tastewise: 3 Sneak Peek Flavour Trends for 2023 to Jumpstart Your Innovation). The takeaway from this trend is that it’s Sweet+ - an indication that sickly sweet treats are no longer at the forefront of consumer interests.

“We are seeing greater requests for some spice or heat in confectionery,” explained Kamesh Ellajosyula, president and chief innovation & quality officer, Olam Food Ingredients.

“Consumers are particularly showing interest in heat, which goes beyond the level of heat to specific varieties of pepper, underlying flavour notes, and even pairing with other flavours.”

SHYING AWAY FROM SUGAR

Seventy-two percent of consumers say they are trying to reduce or avoid sugar, Kris Sollid, RD, senior director, nutrition communications, International Food Information Council (IFIC), said at this year’s International Sweetener Colloquium. IFIC’s annual Food and Health Survey showed that 45 percent of respondents rated eating less sugar as their top goal in 2022.

However, consumers don’t necessarily turn

to low-calorie or artificial sweeteners in their attempts to reduce sugar intake, Sollid noted. There’s a slight preference for consuming sugar over low-calorie sweeteners, and consumers prefer sugar over artificial sweeteners, which they see as “not good for you”.

The key for creating desserts that still allow a customer to indulge while ticking some health and wellness boxes is more about creating flavour combinations that don’t rely so heavily on sugar for their sweetness, such as using natural botanical, fruit and floral flavours instead.

BOOSTING BOTANICALS

Florals and botanicals are back, big time. The floral flavour trend has been on the rise over the last few years, making its mark in confectionery and beverage categories. In the past two years, floral flavour profiles have grown +91 percent in consumer interest (Tastewise). Expect to see florals expand in 2023 as consumers open up to experimenting with florals in new dishes.

When it comes to toppings, Yuzu is up there with spicy honey as a top flavour trend. Yuzu is described by some as a “Japanese lemon”, the

rind is uneven and thick, and the fruit contains large seeds on the inside. As a result, yuzu doesn’t yield a lot of edible flesh, making it hard to eat as a typical citrus fruit. Instead, people make the most of yuzu zest and juice.

A major appeal of yuzu is its strong floral fragrance and the sour and tart flavor of yuzu balances well with other flavors.

A NEW WAVE OF “NEWSTALGIA”

The concept of “Newstalgia” is the idea that classic flavours drive the creation of new products. Customers are seeking items that offer the comforts of the familiar with the excitement of new flavors and concepts. New twists on familiar concepts allow consumers to enjoy a beloved experience from

childhood while trying something new.

Retro themes will reign supreme in 2023. Sweet treats, cocktails, milkshakes and meals that provide a sense of nostalgia have a wide appeal. And given that consumers are going through turbulent times and facing change, demand for nostalgic and comforting food and drink is something you can expect to see grow. l

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The Coolest Ice Cream Trends for

The ice cream segment is booming with exciting new products brought on the market to satisfy consumers who are hungry for new experiences. The global market is thriving, with the category expected to grow by five percent to global revenues of $20.2 billion by 2024.

Arecent report from Marketing Media Plus combined Instagram trends analysis with research assessing market sentiment to identify some of the top trends that will be shaping innovation in the ice cream space.

Even in this indulgence dominated treat category, Marketing Media Plus found health concerns were front of mind with shoppers seeking out fewer calories, more protein, and ingredients like CBD (in markets where it is available), fibre, and probiotics.

Analysing Google search information found that out of the top 20 flavour searches, vanilla made up over 16 percent with over 33,000 searches per month. Marketing Media Plus believes more adventurous flavour fads will grow in popularity, however, such as flavour ‘mash-ups’, alcoholic ice cream and spiced ice cream. The following are the coolest trends in ice cream leading into 2023.

A DESIRE FOR DAIRY-FREE

Ice creams without dairy ingredients aren’t just for the lactose intolerant anymore. Of global consumers, 53 percent consider plant-based alternatives because it is healthier. Mainstream appeal for plant-based indulgence is driving expansion to more market categories and regions. With double-digit sales growth across the globe, most ice cream brands are introducing or considering dairy alternatives

The development of new products such as milk alterna-tives is really helping to grow the possibilities for plant-based ice creams without compromising on flavour and quality.

PREMIUM INDULGENCE

Ice cream is all about indulgence and we’re seeing some sophisticated flavours coming through, using premium ingredients to elevate ice cream to another level. Examples of this are alcohol infusions, chai tea and botanicals such as lavender.

An Innova Consumer Survey from 2020 noted that three in five global consumers are interested in trying new sensory experiences (e.g. aromas, tastes, textures, colours, sensations). More than ever, brands make sure their innovations are created to appeal to all senses: taste, mouthfeel, texture but also visual appeal in one scoop.

LIFESTYLE-SPECIFIC OPTIONS

Consumers feel less guilty when they indulge with low calorie ice cream options. Calorie counts on ice cream products riding this trend are appearing in large font on the front of the package. It’s also not uncommon to see consumers turning to food for functional benefits and added goodness, in many categories including ice cream. Now ice cream can offer indulgence and an added sense of well-being.

Ongoing anxiety stemming from COVID-19 will continue to push consumers toward prioritising their immune health. Three in four consumers globally say that being mentally healthy boosts the immune system. As a result, consumers are looking for indulgence as a mood booster while keeping their immune system in check. Ingredients that can achieve this include Elderberry which is high in Vitamin C, Hibiscus which contains antioxidants, and Aloe Vera – a medicinal plant for boosting immunity.

NOSTALGIA

The resurgence of nostalgia has been on the rise across all food and beverage categories, especially as consumers looked for comforting foods and flavours during the pandemic. Ice cream is one of the ultimate comfort foods - think retro flavours like rhubarb and custard, banana, and raspberry ripple.

FLAVOUR MASHUPS BEYOND SWEET AND SAVOURY

The combination of sweet and savoury has been popular for a long time, great examples are chicken and waffles, pineapple on pizza and more relevant to ice cream, salted caramel. Now the savoury trend is moving on with some adventurous flavours emerging including the use of smoked, charred and even burnt flavours to add a touch of savoury to ice cream. For example, charred bananas or burnt milk.

Look outside sweet treats for a unique flavour innovation that pushes boundaries for adventurous consumers. Potato chips, French fries, and salty pretzels can add unique texture and sensory experiences. For funkier flavours, add blue cheese, avocado or corn.

Consumers are loving the merge of their favourite flavours with innovative twists, and this really works when it comes to ice cream. The most popular flavour mash ups with ice cream are with classic confectionery bars, desserts and even bakery products such as biscuits and gingerbread.

With dessert parlours on the rise, so is the expectation of desserts and ice cream, so why not embrace the loaded and indulgence trend led by these parlours and add something spectacular to your menus. l

CHATEAU ROCKY ROAD ICE CREAM

Move over Hokey Pokey, there’s a new Sheriff in town! Chateau ice cream has a fun new flavour called “Rocky Road’’ for Summer. Based on the chocolate treat of the same name, it’s a rich chocolate ice cream packed with mini marshmallows, scented with berries, and full of chocolate cookie pieces. Ideal in a cone, on a plate with a dessert, or in a Mega Shake. Available Nationally from Bidfood in a conveniently resealable 5L tub and the bigger 16L cardboard carton.

LITTLE ISLAND MANGO PASSION ORGANIC COCONUT ICE CREAM

Made in New Zealand from natural ingredients, Little Island blend their decadent dairy-free coconut-based ice cream with either real fruit, chocolate or Heilala vanilla to give a truly delicious and authentic taste experience everyone can enjoy. Tropical flavours align in this fresh mango ripple folded through Little Island’s famous passionfruit coconut ice cream, a perfect taste sensation to celebrate the start of Summer. Single serve tubs have been developed off the success of their larger counterparts.

KOHU ROAD FLAT WHITE ICE CEAM

Kohu Road has an unrelenting pursuit of producing beautiful, decadent ice cream that sources the best ingredients for the pleasure of enjoying. This gluten-free, full-bodied, smooth, and creamy ice cream with a 100 percent Arabica coffee swirl won a Gold Award at this year’s Inspire+ NZ Artisan Awards. Every tub of ice cream is free from preservatives, artificial flavours, colours, stabilisers, and gums.

Paeka¯ka¯riki Pops

Paeka¯ka¯riki pops are all handmade and bursting with real fruit, with as much locally sourced and organic fruit as possible. Containing no dairy products and less sugar than a normal ice block. Flavours change depending on what seasonal fruit is available, but can include delicious combinations such as Raspberry Lemonade, Avocado & Lime, Lime Lemongrass & Ginger (which all won Bronze at this year’s Inspire+ NZ Artisan Awards), Strawberry & Kiwi, Pineapple Coconut & Lime, Roasted Plum and Coconut Yoghurt, and Orange & Raspberry.

Best of ARTISAN AWARDS

The Inspire+ NZ Artisan Awards saw its biggest year yet, with over 1,000 entries making it the largest food award programme in the country. Entrants have been patiently waiting in suspense for the award announcement and, of course, the Supreme Winner for 2022.

“This competition continues to support New Zealand artisanal producers. There is no charge for entry, and the prize package is geared around supporting the supreme winner in the next step on their brand journey,” said head judge and SupermarketNews publisher Tania Walters.

“This is now the largest competition of its type in New Zealand.”

Not only was this year’s competition a record-breaker, but it also brought about changes to the judging criteria. Due to the overwhelming number of high-quality entries that have grown year after year, this year, there was no limit on the number of products receiving recognition.

“In the past, the awards were structured through a process that reduced the number of entries to Category Finalists, a Category Winner and Highly Commended product mentions. From the Category Winners, a Supreme Award winner was then selected,” said Walters.

“The new criteria saw products judged individually rather than comparing them to what were very broad categories. Products were recognised with a Bronze, Silver or Gold award if they met the development standard; this included analysing the level of consumer demand in the category, degree of innovation, fitfor-purpose claims, visual appeal, price point, packaging, sustainability, shelf-life, mouth feel, taste, distribution and market relevance.

“A Supreme Winner from the award recipients was then selected by the judging panel.”

As has been the trend over recent years, the products entered are of an exceptionally high calibre, and all entrants should be proud of their efforts in bringing the best in food and beverage innovation to consumers. The judges worked hard, evaluating the exceptional lineup of brands and awarding product recognition by way of Bronze, Silver or Gold awards.

“We were thrilled to be a part of the judging panel for the 2022 Inspire+ NZ Artisan Awards,” expressed Danielle Lendich, CEO Wendy’s NZ.

“These awards are a great opportunity for brands to show off their innovative products; we were so excited to see what producers came up with.” l

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