Hotel Magazine | Vol.8 No.3 2022 by Review Publishing Ltd

$10.95

Vol. 8 No. 3

Kickstarter Programme Details Inside

C O M M E R C I A L

POSTURE LUX 7 ZONE MINI POCKET SPRINGS

TREATED ANTIBUG FABRIC

ULTRA SOFT HIMATE LATEX

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SLUMBERZONE DURAFOAM®

MINIMAL PARTNER DISTURBANCE

7 ZONE MINI POCKET SPRINGS The Posture Lux has the strength of ergonomically zoned 1500 Mini Pocket Springs. The carefully crafted springs are individually fabric wrapped, 22cm high mini pocket coils that move independently of each other, providing high end support to the all 7 sleeping pressure points of your body.

WHERE DOES LATEX COME FROM? Natural rubber latex comes from one species of rubber tree. The composition of latex from different trees varies, but the most common one is native to South America. Latex lives just beneath the bark of these rubber trees with naturally ocurring anti-bacterial & hypo-allergenic properties.

C O N TA C T U S

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Experience an impro comfort layers of ult natural bounce and b combination with lay Anti-Bug treated fab provides superior pr

“ L u x u r i o u s c o m f or t f o r y o u r p r e m i u m g u es t s , s u p e r b l y s u p p o rt i v e f o r an incredible sleep.”

oved night of rest on our newest Posture Lux bed. Incorporated with tra soft Himate Latex which have hypo-allergenic properties and have a breathability. This plush, flexible material provides spinal support in yers of Slumberzone’s unique Durafoam®. Finished with designer bric technology to put your guest’s allergies to rest. The Posture Lux rotection, as well as a luxurious sleep.

Finished with designer Anti-Bug treated fabric technology. Designed to put your guest’s allergies to rest and to experience a fresher and healthier sleep. It simultaneously provides protection against bacteria, fungi, moulds and house dust mites. The Anti-Bug treatment attacks mite populations in two ways: by acting as a contact repellent, forcing mites to move away from treated areas, and by inhibiting the growth of natural food sources such as moulds and bacteria. The Posture Lux provides superior protection, as well as a luxurious sleep.

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noreservations

thelibrary FUTURE HOMES

By Avi Friedman, Charles Gregoire

MAILCHIMP MUST DO'S I have had enough of seeing the Mailchimp logo on almost every single brand newsletter. So I'm going to help you get rid of it once and for all. Are you ready? Go to the footer when you are editing the newsletter. Look at the very last line of code and it should say *|IF:REWARDS|* *|HTML:REWARDS|* *|END:IF|*

Go ahead and delete it. It's that simple. Why is it important to delete? Why should you care? Branding. You are ruining the illusion by leaving it in. You have crafted a newsletter and the last thing you want your audience to see is another brand. It's an advert and not for your brand. Every aspect of your newsletter should serve a purpose. Every image should be hyperlinked to the exact story and news. Everything should be easy to read, easy to click through because we're all lazy deep down and drowning in endless newsletters. WANT US TO CLICK? WANT US TO ENGAGE? Be bold. Make a statement. Have something to say. The worst thing you can do is put out newsletters on a constant weekly basis if you have nothing to say. Wait until you have something juicy to

share with your customers, don't put out a newsletter because you always do, make it count. Building a loyal army, big or small, is crucial but having them consistently reading and clicking is even better. I highly recommend checking your campaign report the following day. If you have always sent your newsletter at the same time, try sending it on different days and times to see when your best open rate is. If you have been sending them sporadically then see when your best open rate was. Check the time and day. Do your next newsletter at that time and see if you get the same results. Then work on what time and day are best for your audience and train them to open your newsletter at that time every week. They will eagerly expect it and engage. Which is what we all want. l

CONTENT MANAGER: Caroline Boe

ADMINISTRATION MANAGER: Kieran Mitchell

EDITORIAL: Sophie Procter

EDITORIAL DIRECTOR: Sarah Mitchell

SENIOR DESIGNER: Raymund Sarmiento

EDITOR: Caitlan Mitchell

GRAPHIC DESIGNER: Debby Wei

Supports:

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By Elle Décore

Designed to look great on their own but incredibly effective as part of a stack of designer books, Linen is a valuable way to add contrast and colour to the other books on your shelf or coffee table. The book comes in three colourways; each book features a text-based design that describes the aesthetic, with thoughtful include spine details that match the cover.

GARDENS OF THE WORLD By DK Eyewitness

Explore the world's most stunning gardens and gain expert knowledge to use in your own green space with a flip of the book in the comfort of your home. Gardens of the World celebrates the world's most extraordinary green spaces, sowing the seeds of adventure and inspiring your next trip. l

By Brian Barrett

ISSN 2744-5984 (ONLINE) Review Publishing Co Ltd. Retail 6, 2 Ruskin Street, Parnell, Auckland. PO Box 37140, Parnell, Auckland. TEL (09) 304 0142, EMAIL: edit@reviewmags.com

PUBLISHER: Tania Walters

LINEN ROSE

LEGO THE ART OF THE MINIFIGURE

ISSN 2423-1193 (PRINT)

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Future Homes provides an engaging and in-depth analysis of possible solutions, providing hope for the future. These challenges came in three ways: environmental, social, and economical. This book provides important examples of ways to meet the global challenges by using innovative concepts and practices, transforming how residences will appear in the years to come. l

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 2022.

Over 40 years, LEGO has evolved from a simple yellow figurine to a global pop culture icon. This landmark volume celebrates the colourful history, developing design, and lasting impact of the one and only LEGO mini-figure. Driven by compelling interviews and essays, lush photography, infographics, and never-before-seen visuals from inside the LEGO archives and beyond, this book is a wide-reaching visual exploration of why the mini-figure matters—as a beloved toy and as a singular cultural icon. l

GUEST SELECT Now in over

Motels and counting... That’s right, over 931 Motels and Hotels in New Zealand have embraced Guest Select. What is Guest Select? It’s a Sky decoder in every room with access to over 50 channels, it brings Kiwis the most amazing experience and we know your guests will love it too.

How Guest Select could benefit your business · · · ·

Show the channels your guests are used to watching at home Increase guest satisfaction Create a competitive advantage Generate repeat business and improve occupancy levels

We continue to receive great feedback from our growing Guest Select operators who have made the move, with comments like: “They simply love the variety of channels” “It makes for happy guests” “Great to be able to give guests what they have at home” Call us today on 0800 759 333 or visit skybusiness.co.nz and let your guests enjoy the fantastic mix of sport, movies, news and entertainment channels.

ACCO Y•

ION•I AT

O MM D

DUSTR N

2019 MEMBER

news

LANGHAM CELEBRATES NEW OPENING

elebrating a new wave of luxury on the Gold Coast, Langham Hospitality Group announced its much anticipated opening date for the newest Australian luxury resort hotel, The Langham, Gold Coast and Jewel Residences, managed by Langham, opening on 23rd June 2022. The grand 339-room luxury hotel stands in the central and tallest of three eye-catching Jewel towers situated between Surfers Paradise and Broadbeach, as the first development with direct beachfront access to be built on the Gold Coast in more than 30 years. “Opening our first beachfront property in one of the world’s most desirable travel destinations is an incredible milestone, giving Australians and international

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travellers a new luxury resort experience through The Langham lens,” said Jeffrey van Vorsselen, Regional Vice President, Operations – Pacific & South East Asia. “The Gold Coast is a rich and diverse landscape which offers everything from rainforest adventure and golden beaches to vineyards and farmers markets which we want to introduce to our guests travelling for leisure or business.” Boasting 17 different types of rooms and suites all with striking designs, breathtaking ocean and celebrated Hinterland views, The Langham, Gold Coast will offer a new level of luxury accommodation to locals, interstate travellers and international tourists alike. Guests are invited to experience the Hotel’s unmatched level of timeless elegance and five-star

luxury by taking up the opening offer which includes a guaranteed ocean view, complimentary buffet breakfast for two and welcome cocktails upon arrival. John O’Shea, General Manager of The Langham, Gold Coast said the hotel is excited to welcome its first guests after months of planning and much global and local anticipation for the group’s first beachfront resort experience. “Since first opening in London in 1865, The Langham has built an unmatched, global reputation for timeless elegance and a true 5-star experience and we are beyond thrilled to soon bring this legendary legacy to life in the heart of the Gold Coast with local Australian characteristics,” Mr O’Shea said. “The Langham, Gold Coast will bring together Langham’s global expertise in luxury hospitality and

gastronomic dining with an iconic Gold Coast oceanfront location to provide a unique, one-of-akind hotel and dining and events experience. The team have been working hard behind closed doors to add the final sparkling touches to the hotel and now, we can’t wait to welcome our very first guests into what will be a new era of luxury for the Gold Coast and beyond.” Guests will be welcomed with a modern coastal palette, the signature Langham Service Stylist and Ginger Flower fragrance and artwork by globally-celebrated Australian sculptor and artist, Camie Lyons. The hotel’s luxury experience will extend into grandeur facilities including a pool bar and a range of exquisite food and beverage venues including Palm Court, which is home to the world’s first

afternoon tea in a Grand Hotel and celebrated with the famous Langham Afternoon Tea, 26 & Sunny and stunning all day dining experience, Akoya. The Australian Spring will see the introduction of T’ang Court – sister venue to the internationally renowned Michelinstarred restaurants, as well as Coral Moon the open-air destination bar and Chuan Spa, a holistic wellness concept which embraces the centuries-old healing philosophies of Traditional Chinese Medicine (TCM). Destination Gold Coast CEO Patricia O’Callaghan said The Langham is the latest jewel in the burgeoning crown of Gold Coast’s luxury offering. “The Langham is a globally recognised tourism brand that will elevate the luxury offering of our destination. The brand-new hotel will offer visitors a sophisticated,

5-star resort experience with sincere service, elegant design and jaw dropping views across the Pacific Ocean and Gold Coast Hinterland.” “As the first development with direct beachfront access to be built on the Gold Coast for 30 years, The Langham will bring a new level of luxury accommodation to our city.” The new beachfront hotel is the newest addition to the Langham Hospitality Group’s alreadythriving Australian portfolio, currently comprising of two luxury hotels in Sydney and Melbourne. Situated amid the Gold Coast’s neighbouring UNESCO World Heritage national parks, and diverse Hinterland, The Langham, Gold Coast will showcase the region’s raw beauty and expects to bring a welcome revitalisation of luxury to South-East Queensland. l hotelmagazine.co.nz

news

CHECK-IN TO CURIOSITY: MARRIOTT HOTELS X TED Marriott Hotels, the signature flag of Marriott Bonvoy's extraordinary portfolio of 30 brands, has furthered its partnership with TED through its award-winning educational extension TED-Ed, to debut its first-ever immersive guest experience. To spark curiosity and enrich the experience of global travellers, The Curiosity Room by TED integrates interactive, mind-

bending activities into the iconic Marriott Hotels guestroom design. Reservations can be made now for stays starting 15 July at San Francisco Marriott Marquis. Following the inaugural launch in San Francisco, guests can also book the discovery-based room at Bangkok Marriott Marquis Queen's Park and London Marriott Hotel County Hall later

this year, with stays starting on 15 August and 15 September, respectively. Each immersive room experience will be available for three months at each location. According to recent social listening research conducted on behalf of Marriott, there has been a significant year-over-year uptick in searches for #themedrooms (+106 percent) and "hotel rooms" + themed (+65percent), suggesting consumers want more distinct and inspiring hotel experiences. Upon setting foot into the room, the adventure immediately begins. The entire space is a puzzle simply waiting to be deciphered. As guests unmask hidden messages and hunt for puzzle pieces seamlessly hidden within the décor, they will eventually be led to a grand finale and series of surprises and rewards. l CLICK TO READ MORE

THE SPA AT FOUR SEASONS HOTEL PHILADELPHIA ANNOUNCES WELLNESS FOR CANCER ALLIANCE Recognised as the first-and-only Forbes Travel Guide Five-star Spa in Philadelphia, the Spa at Four Seasons Hotel Philadelphia has announced that its team has successfully trained through Wellness for Cancer, a non-profit charity aiming to elevate and shape the cancer awareness conversation to address the social challenges associated with cancer. Through this alliance, the Spa therapists can offer wellness experiences that are shared by all. Founded by Julie Bach, Executive Director of Wellness for Cancer, the organisation's mission is to help minimise the side effects on skin and body caused by cancer therapy and support patients

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navigating their cancer journey. The Spa is a resource for those needing personalised wellness treatments, and its therapists can adapt and tailor services for individuals impacted by cancer. Bach's approach provides consulting and cancer-focused training for thousands of staff members of spas, hospitals and

non-profits worldwide. With over 315 kilograms of healing crystals embedded into the wall structures, the Spa at Four Seasons Hotel Philadelphia at Comcast Center invites guests into a sense of calm and relaxation that surrounds them from the moment they disembark the elevators on the 57th floor. l

HOSPITALITY WAGES SURPASS LIVING WAGE Wages and salaries across the hospitality sector continue to increase despite businesses having to battle through some of the toughest trading periods in living memory. Hospitality New Zealand’s 2022 remuneration survey of businesses shows the average hourly rate has risen by a huge 8.9 percent since last year, while the average salary has risen by 10.5 percent. The increases reflect the fierce competition for staff, as operators offer more to attract talent, and are almost double the average increase across the whole economy over the same period. The average hourly wage in hospitality is up $2 to $24.43 – well above both the minimum

wage and the Living Wage, including the new Living Wage rate of $23.65 that kicks in from September. The average salary is up by $6904 to $72,558. Hospitality NZ Chief Executive Julie White said the increases reflect the

remarkable resilience of the sector considering the ongoing Covid lockdowns, immigration challenges and lower business confidence. CLICK TO READ MORE

SHOWER BOMBS Perfect addition to your current amenities

To use a shower bomb, simply unwrap it and place it on the shower floor Turn on the hot water and shower as normal

Elevate the shower experience to a whole new level of luxury www.essentiallytamara.co.nz

The natural fragrances will infuse with the steam as the shower bomb dissolves creating a spa experience in the shower NZ Artisan Awards 2021 Category Winner hotelmagazine.co.nz

news attracting the most influential owners, developers, lenders, executives, and professional advisors worldwide.

2022 RISING STAR AWARD ASIA NOW ACCEPTING NOMINATIONS

The International Society of Hospitality Consultants (ISHC), in partnership with the Hotel Investment Conference Asia Pacific (HICAP), is now accepting nominations for the Rising Star Award Asia to be presented at HICAP on 19-21 October 2022 at the Fairmont Singapore & Swissotel The Stamford. HICAP is the largest and

longest-running hotel investment event in Asia. It is the most significant annual gathering of hotel developers, investors, lenders, operators, and other industry executives for information exchange, trend spotting, and deal making. For over 30 years, HICAP has been an important event for Asia-Pacific’s hotel investment community,

ELIGIBILITY REQUIREMENTS: • Thirty-five years of age or younger, born on or after 23 October 1986 • A minimum of five years in hotel development and or investment-related field with a minimum of one year with the current company • Recognised as a rising star by leaders in the hospitality field. • Currently living and working in the Asia Pacific or South Asia region with a minimum of two years of experience in the market To nominate a candidate, please complete the form before midnight SGT on 3 August 2022. All candidates must be nominated by someone from within their organisation or who has direct work experience with the nominee. l

ACCOMMODATION NZ FEARS LGNZ’S WIDER AGENDA Accommodation NZ is deeply disappointed that Local Government New Zealand (LGNZ) has applied for and been granted leave to join Auckland Council's appeal over the legality of the Accommodation Providers Targeted Rate. The issue has been ongoing for five years but only now, just weeks out from the Supreme Court hearing, has LGNZ decided to be a part of it. "There is clearly more to this last-ditch effort to support Auckland Council's bid to overturn the Court of Appeal's ruling that threw out the targeted rate," said Troy Clarry. "We do not believe LGNZ will add anything new to the case, which the council has had

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five years to argue and spent well over one million dollars of ratepayer money and countless hours of officials' time – and climbing – while it's being forced to make massive budget cuts." "The facts of the case remain the same." As the Court of Appeal found in overturning the High Court ruling,

the council did not consider that the accommodation sector receives less than nine percent of the tourism income while paying 100 percent of the funding. There were minimal benefits for operators, and the court acknowledged that. l CLICK TO READ MORE

HOTEL INDIGO OPENS HIDDEN URBAN RETREAT IN VIENNA Boutique hotel brand Hotel Indigo, part of IHG Hotels & Resorts' Luxury and Lifestyle portfolio, has officially debuted in Austria with the opening of Hotel Indigo Vienna – Naschmarkt. Located in the 'Margareten' district, a culturally diverse neighbourhood and the city's historic centre, the hotel provides easy access to everything from 19th-century architecture to

cosy eateries and secret gardens offering sanctuaries to travellers and locals alike. Every Hotel Indigo property is one-of-a-kind, drawing inspiration from its distinct locality that tells a unique story celebrating the people, location and experiences. Featuring 158 guestrooms, Hotel Indigo Vienna – Naschmarkt brings a touch of botanic vibrancy to its design aesthetic, reflecting

the story of the district's secret gardens and hidden treasures through colourful tropical-themed wallpaper and walls adorned with rich plant-inspired artwork. Taking inspiration from a famed local architect, Otto Wagner, a critical member of the Secessionist movement, guests will discover touches of gold throughout the bathroom fixtures, intricate patterns in the hallway carpets and the tiles behind reception. Otto's love for gold, Art Nouveau design and ornate patterns can also be seen in famous local buildings such as the Majolikahaus, a short walk from the hotel. From ground level, the structure appears understated, but as guests look skywards, they will witness top floors decorated with exquisitely sumptuous floral motifs in brightly coloured porcelain and gold leaf, a hallmark of the new style. l CLICK TO READ MORE

THE RETURN OF JAKARTA’S MOST GLAMOROUS ITALIAN SUNDAY BRUNCH

Alto Restaurant & Bar at Four Seasons Hotel Jakarta has welcomed back its legendary Sunday Brunch, inviting guests to rediscover the vibrant ambience, delectable desserts and superb carving stations of the finest Italian culinary extravaganza in town. "We are excited for guests to return to our iconic Italian rooftop restaurant," shared General Manager Simon Barnett. "While continuing to ensure the highest safety and hygiene

standards through our global Lead With Care program, we felt it was the right time to bring this beloved Four Seasons experience back to the city." Led by Executive Chef Marco Violano, the all-new menu draws inspiration from the homestyle family brunches of his childhood in Italy as he aims to bring the warmth, the laughter, the romance of la dolce vita back to Jakarta. The fabulous buffet elevates authentic recipes with the highest-quality ingredients imported directly from Italy, featuring a gourmet salad station and a seafood bar filled with fresh-caught mussels, prawns, shrimp, baby lobster, blue crab, and mignonettes. l CLICK TO READ MORE

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events

INNOVATIVE INDUSTRY EVENTS ARE BACK! Industry events are back and in full swing in 2022, after many had to be put on hiatus over the last couple of years due to COVID-19.

inally, the industry can once again be face-to-face to network, share experiences and help hospitality, foodservice, and tourism move towards a brighter future. Here are some of the must-attend industry events that are coming up soon, don’t miss out!

HOSPITALITY NEW ZEALAND CONFERENCE 2022 – THE FUTURE OF HOSPITALITY, 26-27 JULY 2022

The Hospitality New Zealand Future of Hospitality Conference is a two-day dedicated, future focused event for the industry’s recovery. Presenting a worldwide and local line up of keynote speakers, this is where you can gather with likeminded operators to discuss the Future of Hospitality throughout multiple Think Tank sessions, plus 25 trade stands from organisations and businesses dedicated to improving Hospitality operation. “We’re making this an opportunity for the industry to lead itself out of the challenges of the past two years. We have taken the approach that we are not facing a reset, rather it will be recalibration. Looking to the future, rather than back, is incredibly important for us, and the conference will reflect that,” noted Hospitality NZ Chief Executive Julie White. Read more here.

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THE LION HOSPITALITY AWARDS FOR EXCELLENCE, 27 JULY 2022

New Zealand’s best hospitality and accommodation establishments will be recognised Wednesday, 26 July at the Lion Hospitality Awards for Excellence 2022. Winners will be announced at a black-tie dinner at the Grand Millennium Hotel on the final night of the two-day 2022 New Zealand Hospitality Conference. “A record number of entries have been received this year and once again the panel has been challenged in deciding the ‘best of the best’. There have been some outstanding submissions across all categories and many forms of innovative presentation,” expressed Chief judge for the awards, Michael Friend. Read more and check out the finalists here.

MAXIMUM OCCUPANCY – NZ’S LEADING ACCOMMODATION INDUSTRY CONFERENCE, 2627 JULY

Maximum Occupancy is New Zealand’s premier hotel and accommodation industry conference, designed for and by the hotel industry’s leaders. Suited for all types of hotel and accommodation providers and sizes, it will feature over 50+ leading industry experts

and speakers from around New Zealand and the globe. This is the event for any hotelier that wants to achieve maximum occupancy month after month.

GO WITH TOURISM EXPO AUCKLAND, 30 JUNE-2 JULY 2022

New Zealand’s only dedicated careers expo for the Tourism and Hospitality industry. Providing a valuable opportunity for young people to get hands-on experiences and be face-to-face with industry professionals, employers, and educators. With both the hospitality and tourism sectors facing major labour shortages, expos like this are vital to the future of these industries in New Zealand.

HOSPITALITY SUMMIT 2022, 18-20 SEPTEMBER 2022

The Restaurant Association and NZChefs Hospitality Summit ‘22, Te Tihi o Manaakitanga ‘22, is a hybrid multi-day event for industry to connect, innovate, showcase, and compete. The Summit is a one stop shop for all things hospo; showcasing an expansive tradeshow, seminars and panel discussions, competition championships, fine dining dinner, and networking opportunities all under one roof. l

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a game changing

TRAINING PLATFORM

The launch of Tyspy, an online training platform by industry for industry, has been a game-changer for a hospitality industry beset by skills shortages in New Zealand.

fter an extensive global search, Hospitality New Zealand secured Typsy to boost skills and capabilities of employees for operators and create tomorrow’s leaders. Tyspy is an online tool with extensive hospitality training content that offers staff, from entrylevel to middle management, a choice of courses covering the full range of hospitality categories – beverage, culinary, service, accommodation, housekeeping, business, management, compliance, and COVID. It’s a partnership between Hospitality New Zealand and Typsy (tips made easy) and is exclusive to Hospitality New Zealand members. It offers staff access to 1000 lessons that are delivered by videos ranging in length from five minutes to one hour. Staff complete all lessons and pass a short quiz to earn certificates. The courses are customisable by business owners who can set programmes to suit the skills they need, and then manage and track staff progress. Staff can access the courses on any device at anytime from anywhere. Staff will have access to their own Knowledge Passport that will be updated as they progress through their training, and that will follow them as they progress through their career. The platform can be accessed via a free app. The first year will be free for Hospitality New Zealand members. Hospitality NZ Chief Executive Julie

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White noted that Typsy is a proactive initiative designed to build hospitality’s future workforce in response to the dire skills shortage caused by closed borders and the industry’s historical reliance on skilled migrants. “It is like we are the forgotten industry by the Government. The Government is not seeing how big the skills shortage is in the hospitality industry, despite our best efforts, and how it is affecting and will continue to affect businesses’ ability to deliver the premium product and service they are renowned for the world over, so we had to do something about it,” commented White. “I’m very excited by this programme, which is all about future-focusing the industry to create better businesses with better staff and ultimately be a sector of choice for more New Zealanders. The great thing is it’s easily accessible from anywhere – in the city or in regions. “It’s also wonderfully effective from an employer’s point of view, in that they can design their own modules to train the staff they need to build strong brand standards and they don’t have to have experienced people taking time away from their day-to-day jobs to show a newbie the ropes – because that’s part of the module they’ve chosen.” White explained that the platform is perfect for those newbies, who can learn hospitality and accommodation fundamentals in an instant, making speed to competency exceptional to

improve industry standards. “Our industry is staffed by many talented and dedicated professionals who have long provided on-the-job training that hasn’t been captured to add value to those who have chosen it as a career and also for those who transit through our industry by adding and upskilling soft skills. There are others who have fallen through the cracks during their education journey, including lacking even basic numeracy and literacy skills,” she continued. “Typsy will correct that gap with its modules that have been designed by experienced industry professionals. Being industry-expert led is key to what I believe could be a real game-changer for our industry.” Members can register for Typsy via the Hospitality NZ website here. l

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cafekickstarter

GIVE YOUR CAFÉ THE KICK-START IT NEEDS!

Understanding the difficulties Kiwi hospitality businesses have faced over the last two and a half years, Vitasoy has partnered with Coffex Coffee Roasters to bring you the Vitasoy Cafe Kick-Starter Rewards Programme to help kick-start your business in the right direction.

hether you’re starting up a new coffee venue, or you’re an established business who wants to replace your tired old coffee machine, the Vitasoy Café Kick- Starter Rewards Programme will help you save on the essentials for creating an amazing brew. Simply purchase an Espresso Machine from Coffex and you will receive the Barista Station.

PACKAGE WHICH INCLUDES:

• A one-month supply of Vitasoy* • Branded Vitasoy merchandise* • A one-month supply of Vitasoy branded compostable take away cups* • A one-month supply of Coffex coffee beans* • The option to add on other Vitasoy merchandised products, branded counters etc.* “At Vitasoy, we believe strongly in supporting local, this starts with our farmers and goes all the way through to supporting local hospitality businesses,”

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explained Ivy Oh, Vitasoy’s global brand development manager. “We know how important hospitality businesses are to their local communities, so through the Café Kick- Starter Rewards Programme we’re hoping to give hospitality businesses that little kick-start they might need.” The Vitasoy Café Kick-Starter Rewards Programme will also help you on your sustainability journey with the inclusion of compostable takeaway cups from BioPak. Designed for the circular economy where resources are reused and not wasted, BioPak cups are certified compostable and 100 percent carbon neutral, with BioPak offsetting the emissions

its products create to neutralise their carbon footprint. By using compostable takeaway cups, you can tell your sustainability story and help champion composting as the best recycling solution for food packaging. Made exclusively for trade, Vitasoy’s Café range has been specifically formulated to froth just like dairy milk, complementing your barista skills to deliver the perfect plant-based coffee every time. Coffex has won multiple awards for its coffee range, from classic blends to specialty offerings. The brand has been acknowledged for its global and ethical sourcing and the expertise of its master roasters, while offering the highest-quality espresso machines and equipment. Having previously partnered with the plant-based milk brand for Vitasoy’s Espress Yourself competition last year, Coffex was excited to be a part of the Café Kick-Starter Programme. “We are thrilled to once again be partnering with Vitasoy for another uniquely innovative project that supports the local industry,” expressed Coffex Coffee New Zealand manager, Shamsi Power. With the creative combination of these plant-based milk, coffee, and sustainability experts, the Vitasoy Café Kick-Starter Rewards Programme is set to get your business kicking! *Terms and conditions apply. l

Simply purchase a coffee machine from Coffex and you will receive a special Barista Station Package specially put together to help kickstart your business! • A one-month supply of Vitasoy Café for Baristas Plant Milk • A one-month supply of Vitasoy merchandise including ecoware compostable cups • A one-month supply of Coffex coffee beans T&Cs and limits apply.

Call Shamsi Power, New Zealand Manager, Coffex Coffee Pty Ltd. Mob: 021 478 995

delivery

THE FUTURE OF FOODSERVICE IS HERE With the global market for industrial robots growing every year, it comes as no surprise that robots are slowly making their mark in different industries.

ven before the global COVID-19 pandemic, there was talk of robots entering the foodservice industry. The labour market has been historically tight, and automation promised a streamlined, cost-effective approach. Robots in restaurants aren’t just great at helping human staff, they offer entertainment too. Venues can use robots to draw in new customers who are interested in a unique dining experience. While still relatively new in the New Zealand market, robot waiters are starting to make a real splash. GREENS INTERNATIONAL GROUP has been in the hospitality industry for more than ten years and G Robotics was formed to exclusively sell Premium Delivery Robots designed and manufactured by Pudu Robotics. “Becoming innovative in this industry is absolutely key, and we were the first few to introduce hand-held Point of Sale systems at our various restaurants and we were at the forefront in New Zealand to trial the PUDU delivery robots,” noted Jennie Ryken, business development manager at G Robotics. “With Premium Delivery Robots manufactured by PUDU Robotics, we wanted to experiment with one to see if it was really going to help sustain our business. It ended up being productive and innovative drawing in curious customers. It’s like having an extra one and-a-half people on board freeing up staff to spend more quality time with customers.” Many popular restaurant chains around the world, in addition to fast-food chains, are jumping into the world of bots. If not

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to replace human employees, to lend a big (robotic) hand in the current labour crisis, and for some, maybe beyond. It helps, of course, that a comparison in salary and benefits between man and machine is no contest. There are robots to deliver food seamlessly to tables that will interact with customers, while others are designed to take away the empty dishes. There are also robots designed to be used in cruise mode, promoting the restaurant, meeting and greeting customers as they arrive, and showing them to their tables. PUDU delivery robots are already being used at Cobb n Co in Rotorua and Dunedin, GREENS Thai Cuisine and GREENS Indian Cuisine in Paihia, Bamboo Garden in Blenheim and Bikaner Wala in Auckland. “All businesses that employ our Robots are extremely happy and now say they couldn’t operate efficiently without them. We have reports that customers are requesting to be served by the robots, interact with them, and ask what nights they are working. “This obviously has drawn in more customers as word spreads in the community. With the recent COVID crisis, these restaurants have been able to mitigate staff shortages by using the delivery robots.” Choosing a robot over a human has long been tough pill to swallow for many restaurant owners and operators. For good reason: it’s a service-first, peoplecentric business, however, robots can actually help put the true meaning of hospitality back into the hospitality sector. Let the robots do the repetitive delivery while staff focus on customer satisfaction because a

happy customer will return. While robots are an innovative, productive way to assist running the business when employees are absent or busy, it’s less about replacing staff and more about enhancing the experience. Restaurants interested in robotic waiters should consider that they can only operate on flat surfaces whether solid floor or on certain types of carpet. Size of venue and layout of tables is also important - can you modify the table locations to allow the robots to travel freely to and from kitchen and tables? Bella and Hola work well together, with Bella being the cute interactive deliverer of food plates, while Hola is the workhorse to collect and remove the dirty dishes. Smaller venues may benefit from Ketty, G Robotics’ smaller robot with a large display screen. “Nothing beats a phone call and chat with our experienced team, we are here to ensure we sell the right robot for the right location, and in some circumstances, we will not recommend using a robot.” G Robotics can assist with the decision process after chatting to the owner and viewing the venue layout, this can be a virtual review or onsite and the company is happy to provide a trial to any suitable business. “It is going to be the future for quite a few restaurants. Even our closest neighbour Australia has seen a boom in sales post their COVID lockdown,” concluded Ryken. “We are envisaging the robots could be used within aged care facilities, Hotel room service, Supermarkets and the list goes on.” l

techbyte

ANOTHER ONE BITES THE DUST with Ecovacs Deebot T9+

Ecovacs, a global leader in home robotics, has unveiled the market's most advanced smart obstacle-avoiding robotic vacuum cleaner with the rollout of DEEBOT T9+. As the first robotic vacuum in the industry with a built-in, mobile air freshening feature, the dual vacuum and mop provide a luxurious cleaning experience. The flagship model is equipped with the latest innovation, including superior TrueMapping mapping and navigation technology and TrueDetect 3D obstacle detection and avoidance. With these advanced and enhanced upgrades, the DEEBOT T9+ is faster and more precise than current LDS navigation technology. It also features an Auto-Empty Station that holds a month of dust and dirt, the OZMO Pro Oscillating Mopping System, ultra-high suction power and microfiber mopping pads for high performance and effective cleaning. For those particularly sensitive to dust, allergies and hayfever, the DEEBOT T9+ can be controlled via the ECOVACS Home App, delivering an almost entirely hands-free cleaning experience that minimises dust exposure and dispersal. For more information, visit www.ecovacs.com/au l

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hotelmagazine.co.nz

2022 HIGHLIGHTS

Back for the sixth time with an incredible line up of 400 exhibitors, "JAPAN'S FOOD" EXPORT FAIR" was held from the 22-24 June 2022. Importers and international buyers seeking to import Japanese food and beverage products were treated to an amazing array of products, plus considering the pandemic, there was also a "Remote Sourcing Tour" available online. Japan’s Food Export Fair 2022 is an exclusive trade show for importers, wholesalers, and international buyers to import/ purchase Japanese food and beverage products, strongly supported by the Japanese government. From confectionery and snacks to Japanese tea and alcohol, there was a huge variety of Japanese food and beverage producers gathered under one roof.

management

Nathan Foon and Shanti Probst, also known as “Camp Mom and Dad”, are the proud Camp Managers at Tatapouri Bay Oceanside Accommodation in Gisbourne.

O NATHAN FOON SHANTO PROBST CAMP MANAGERS, TATAPOURI BAY OCEANSIDE ACCOMMODATION

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ver a decade ago, the two first met while studying at Massey University in Wellington. After moving to Auckland, Foon embarked on his graphic design journey in the film and television industry, while Shanti worked in retail at a designer consignment store. According to Foon, their creative backgrounds have served them well in shaping the boutique campground into something equally beautiful as it is functional. “It’s as if all of our previous work and life experience was shaping us up for this.” Working in hospitality is almost a right of passage as a young adult. At a young age, Foon and Probst learnt the value of excellent customer service from both sets of parents. Probst shared that her mother often told her stories about helping out at her grandparent’s hotel in Germany. Tatapouri Bay Oceanside Accommodation is steeped in rich history with no shortage of events, from being the local watering hole to being completely immersed in water. The establishment’s point of difference is its location.

“We’re at the gateway to the East Cape, isolated but still conveniently close to civilisation, making guests feel like they are on an adventure,” said Foon. With accommodation options ranging from general camping to luxury oceanfront cabins with spa and sauna access, there is something to suit everyone’s needs and budget. All kinds of people are brought together to enjoy

the magic of star-filled skies, a stunning coastline and the world’s first sunrise. At the core of Tatapouri Bay Oceanside Accommodation is its “people first” philosophy. “We welcome guests and the general public to join us for coffee and treats at our oceanfront café during the high season,” said Probst. “The same space hosts yoga classes, local musicians, social gatherings and markets for all kinds of vendors to share their passion. Once, we had live mural painting and a bouncy castle, which went down a treat. You never know what to expect and that keeps Tatpouri fresh and exciting.” “Guests can also be entirely independent and keep interactions to a minimum if they feel like being a hermit. The beauty is in having options,” added Foon. Tatapouri Bay Oceanside Accommodation guests from five years ago would not be able to recognise the campground. The property is constantly in a state of growth and improvement with new accommodation types, café additions, improved landscaping, facility upgrades, and a new website and booking system, to name a few. A current shower and toilet upgrade will be completed shortly, along with a new café space this year. “We are constantly listening to feedback and making improvements to offer the best possible experience. Holding on tight to our vision of creating a place that is so much more than a campground but a home away from home,” said Foon. “The history of this place remains important, but so does moving forward, and guests from near and far can rest assured that they will be taken care of.” The onset of COVID-19 launched a series of curveballs; luckily, Foon and Probst are naturally athletic people and did their best to catch whatever was thrown at them. However, at times they were struck hard. “We value safety as much as inclusivity and were able to stay true to both of those when deciding to welcome all. A decision that was met with overwhelming support, and we can look back and be proud of. We were able to adjust to

changing circumstances and help those in need during lockdowns and such,” said Probst. As of late, Oceanside Accommodation’s guest profile is predominantly domestic and based within the Tairawhiti region. Prior to the pandemic, this comprised more Australian and other international travellers. With the recent relaxation of border restrictions, Foon and Probst look forward to hosting people from further afield, offering a memorable experience of New Zealand In the future, there are plans for a couple more unique accommodation types, including a tiny home built by Le Workshop and a retro Zephyr Caravan.

“We want to continue to develop our space to host community workshops and events as they are so rewarding for everyone involved,” said Foon and Probst. “There are dreams of a community hall to make winter more bearable. At this point, anything is possible, and we’re always open to suggestions from others.” The two are incredibly grateful for all their support over the years. “From guests, family and friends for making this place what it is and sharing in our vision. It’s unbelievable what we have achieved as a big team and family. We are beyond grateful and pretty excited for what is to come.” l

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management

Jeremy Dyer OWNER, ŌTOROMIRO HOTEL

Jeremy Dyer is the owner of Ōtoromiro Hotel, a quaint hotel overlooking the Lyttelton harbour steeped in history and colonial beauty.

yer was first introduced to the buzzing hospitality scene as a teenager. Upon completing a Bachelor of Arts at the University of Canterbury, he made his way to the United Kingdom, where he continued his journey in hospitality, working in various bars and clubs across London. Later Dyer met his wife, Clare, in Melbourne, where he spent 15 years in hospitality management. Before buying their first hotel Athelstane House in Queenscliff, Victoria, Dyer oversaw the Metropolitan Hotel. At the same time, his wife served as the manager of one of Melbourne's largest and most successful bayside restaurants, The Stokehouse. In 2003, the couple came into

ownership of Ōtoromiro Hotel, a historic and iconic property founded in 1870, boasting panoramic views of the Te Whakaraupō/Lyttelton harbour. With seven guestrooms, a large garden and deck areas, the establishment's main appeal is its classic pub fare, fine craft ales and local wines. "Four years ago, we noticed several trends, particularly customer demand for local craft ales opting away from the more

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traditional mainstream offerings," said Dyer. "To this end, we installed a new eight tap, and glycol cooled beer system." To offer visitors a wider variety of beverages, Ōtoromiro Hotel deals directly with its breweries in its pouring agreements. With the popularity of wine, the hotel now also offers two choices of Rosé. "Chapoutier from the south of France and a superb local grown and bottled in our Harbour, Whistling Buoy Rose." Over the past couple of years, the pandemic has significantly impacted the hospitality landscape. During this period, Ōtoromiro Hotel has been very fortunate. "Our large outdoor offering with widely spaced tables has provided our guests with a very safe environment to dine in," explained Dyer. "Moreover, we are most definitely, a destination hotel and, as such, not affected by the work-from-home phenomenon which has had a marked impact on central city restaurants and hotels." Only a 20-minute drive from Christchurch, the 150-year-old hotel has always been a popular destination for day-trippers seeking a sense of history and beautiful harbour views. With the closing of borders during the

onset of COVID-19, the domestic market became vital to the hotel's business "Where we once saw our rooms at close to 100 percent occupancy throughout summer with predominantly European guests, the previous two summers saw occupancy levels closer to 25 percent." Fortunately, this drop in occupancy was compensated by the rise in the hotel's food and beverage operations, with New Zealanders seeking out unique and local attractions during their staycations. In 2021, Dyer and his wife discovered a water tank on the property, which they converted into an endless heated saltwater pool. Recently, the couple have invested in a more extensive heat inverter to offer an enhanced hot pool experience. There are also plans to build three to four self-contained units in the property's orchard area within the next year or two. "Surviving the pandemic has presented challenges and opportunities. Our freehold status allowed us greater bank support to invest in our future, and we wholeheartedly welcome the return of international visitors now that our borders are opening," concluded Dyer. "We acknowledge the government's support during these difficult times, which we can honestly say our survival was dependent on." l

Sunny Goo HOTEL MANAGER , VOCO AUCKLAND CITY CENTRE & HOLIDAY INN EXPRESS AUCKLAND CITY CENTRE

Sunny Goo serves as the Hotel Manager for two of Auckland’s most anticipated hotels voco Auckland City Centre and Holiday Inn Express Auckland City Centre.

tarting out as a restaurant runner in the bustling viaduct scene while studying, Goo worked her way up and later served as the Executive Assistant Manager of a five-star resort in Fiji for four years. Through the buzzing hospitality scene, she eventually met the love of her life, her wife, with whom they now share a beautiful 19-month-old son. voco Auckland City Centre and Holiday Inn Express Auckland City Centre are part of New Zealand’s first dual-tower development, offering multiple choices to travellers within one building. “The smart and simple offering of Holiday Inn Express on the lower levels is complemented by the upscale, lifestyle offering of voco on the upper levels. This ensures we can cater for every preference and budget,” explained Goo.

Adding to the establishment’s point of difference, its rooftop destination, Bar Albert, set to open in mid-July, also boasts the title of the highest rooftop bar in New Zealand. As new hotels, voco Auckland City Centre and Holiday Inn Express Auckland City Centre is looking forward to showcasing the best of the voco and Holiday Inn Express brands’ guest experience philosophy and touch points. Having had her son in 2020, Goo shared that it has changed her initial understanding and appreciation of travelling as a family and how they can enhance this experience for their future clientele. “As we have just opened the doors, we are yet to learn and grow our guest profile – we are excited to see who they will be!” The COVID pandemic has proved to

be challenging for everyone, particularly the hospitality sector, which relies so heavily on the movement of people. Despite the obstacles, Goo and her team have learned to adapt to the shifting landscape and the evolving needs of today’s travellers. “While it has been a difficult few years, it has allowed my team and me to be more creative and open to ensure our guests’ experience with us is memorable,” said Goo. “It has also encouraged learning and growth within our team to work together and support one another.” With the Holiday Inn Express slated to open next week, Goo looks forward to being able to welcome guests from New Zealand and further abroad when the international borders fully open. “I am also looking forward to a glass of Rosé and enjoying the beautiful views of Auckland from Bar Albert.” l

management

Tim Smith is the owner and manager of the Martinborough Hotel, which offers boutique accommodation to visitors in the heart of Martinborough.

Tim Smith OWNER AND MANAGER, THE MARTINBOROUGH HOTEL

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tarting in agricultural finance, Smith eventually moved to London to work for an Investment Bank for around 11 years. During this time, Smith and his wife spent many hours in various country pubs across the United Kingdom, each filled with character and their own stories. Four years ago, after Smith and his partner acquired the hotel, they decided to replicate some of their most enjoyable experiences in the United Kingdom at the Martinborough hotel in hopes that their guests could enjoy them too. The hotel underwent an extensive renovation, including repairing the cast iron radiator system, full internal repaint, bathroom upgrades, soft furnishings, and leasing of the food and beverage operation to a Michelin Starred chef. It also became Qualmark-certified, assuring high-quality and sustainable travel experiences. The Martinborough Hotel first opened its doors in 1882 and was bestowed the title of one of the finest hostelries in New Zealand. It is one of the longest continuously operated hotels in the country. “I’d like to think that it still holds true today; there are lots of great places to stay in New Zealand and lots of great places to dine, but to offer both in the same place in a wine village surrounded by beautiful

Wairarapa countryside is pretty special,” said Smith. “I think guests love being able to dine with us, then not have to worry about who’s driving, taxis, or the weather outside and sneak upstairs past the fire in the library and climb into bed.” Throughout the pandemic, the Martinborough Hotel managed to overcome all the odds with help from its loving customer based in the Wellington region. Before the pandemic, approximately a quarter of the hotel’s guests were from overseas, while the remaining were from either the domestic or conference markets. With the arrival of COVID-19, the New Zealand government closed the nation’s borders and imposed several lockdown restrictions, smothering the international market completely. In contrast, during this time, the Martinborough Hotel was met with a rise in domestic visitors, supported by Wellingtonians and road-trippers. “I think Martinborough has benefited from being a great stop on the road trips many Kiwis have been making,” said Smith. Looking into the future, the hotel plans to keep doing what it has done for the last 139 years, and that is to provide a wonderful place to stay in one of the finest hotels in the country. l

Derek Webb boasts an extensive background of more than 25 years in hotel and resort management across five Pacific island countries and New Zealand.

Derek Webb GENERAL MANAGER, OKOROIRE HOT SPRINGS HOTEL

nitially, the owner of a hotel just south of Nelson in the 90s, Webb later moved on to managing hotels for other owners in New Zealand. From a country hotel in Waikato to transforming a five-story hotel into a backpacker hostel in downtown Auckland. In the early 2000s, Webb progressed his hospitality journey offshore, managing Club Raro Resort in Rarotonga and, subsequently, a beautiful five-star 105room hotel in Samoa. Other properties Webb oversaw include the Grand Hotel and Casino in Vanuatu and the

beachfront boutique resort, Stevensons at Manase, located on Savai’i Island, Samoa. Webb’s last appointment in the Islands was at Aga Reef Resort, a waterfront resort on the South Coast of Samoa, as General Manager. As of December 2020, Derek Webb now serves as a general manager with his wife at the historical Okoroire Hot Springs Hotel in South Waikato. Established in the 1880s, the Okoroire Hot Springs Hotel is listed with the Heritage Association of New Zealand. Steeped in history, the boutique accommodation is nestled amongst 70 acres of natural beauty on the banks of the Waihou River, featuring an onsite hot spring, a nine-hole golf course and a tennis court. “Okoroire Hot Springs Hotel has been in operation since 1886; it is one of the oldest continuously operating hotels in New Zealand,” said Webb. “We pride ourselves on delivering a personal experience to our guests with three therapeutic Thermal Hot Pools known throughout New Zealand, a challenging nine-hole Golf Course and a busy Camp Ground.” Over the years, Webb has noticed that guests have become much more demanding in ensuring they receive value for money. “I have found that being average is not enough anymore with respect to service across the board.”

The global COVID-19 outbreak has heavily impacted the hospitality industry, with guests becoming more nervous about close interaction with others outside their group. Okoroire Hot Springs Hotel has taken extra steps in its cleaning schedules to reassure guests that spaces are entirely safe. Prior to the pandemic, the heritagelisted hotel’s prominent guest demographic was the Asian market. With the absence of international tourists, the guest profile now comprises local residents taking advantage of the specials. “That will change once the borders are fully open,” said Webb. When border restrictions are completely lifted, the owners of Okoroire Hot Springs Hotel have plans to expand the rooms from 21 to over 40 to cater for the eventual increase in tourist numbers. The hotel also looks forward to hosting its second two-day music festival, The Weekend at Okoroire. “Due to COVID, this year’s sold-out event, 3000 tickets were unfortunately cancelled.” “As a General Manager of any hotel, it is essential to treat your staff as your most important asset, nurture them, train them well, and promote them from within if possible, and your business will prosper,” concluded Webb. “My journey with hospitality has been tremendously satisfying over many years, and I have been blessed to have had the trust of owners to grow their businesses.” l hotelmagazine.co.nz

meetthechef

Chef Billy MELIÁ CHIANG MAI

With more than 27 years experience in the hospitality industry, Suksant Chutinthratip - known as Chef Billy finds being a chef a rewarding career in so many ways. Lucky to start his career in one of the world’s best hotels, Mandarin Oriental Bangkok, as a part-time cook’s helper, Chef Billy soon discovered what he loves to do.

“[C

heffing] involves being creative and experimenting with your craft, bringing diners joy through food, managing, guiding and mentoring your team, contributing to the overall success of your hotel and being accountable, working in different destinations around the world, and then some.” His career has taken him to Dubai and Singapore and Chef Billy has had the opportunity to join hotel teams pre-opening, working with professional chefs to establish something new and exciting, whilst implementing effective training programs to ensure the team is as cohesive and effective as possible. Now at Meliá Chiang Mai, in Chiang Mai, Thailand, Chef Billy is proud of what he and his team have achieved in the first five-star hotel to open in Chiang Mai since the onset of the global Covid-19 pandemic. “We look forward to welcoming people back to this stunning part of the world

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with excellent dining experiences!” Chef Billy loves to experiment with new ingredients and exchange ideas with other local chefs. “I thrive on bringing out certain tastes in new and exciting ways.” Meliá Chiang Mai, as a hotel, draws on Meliá Spanish origins and pays tribute to Spain’s famed gastronomy. At the hotel’s Laan Na Kitchen, Chef Billy serves Serranito Bocadillo with blistered northern Thai green peppers straight from Spain’s original Serranito sandwich with a distinct Northern Thai twist. “Food is like fashion; if a recipe is good enough, it will last forever and if not, it will stay for a short time and then it’s gone. I strive for my dishes to last forever.” Very much focussed on ‘thoughtful cooking’, Chef Billy minimises food waste by using as much of each ingredient as possible - roots, leaves, stems, stalks and more. Meliá Chiang Mai has a ‘360° Cuisine’ concept, with farm-to-plate efforts in sourcing organic produce that travels only a short distance to the hotel, using every part of an ingredient

they can and returning leftovers to the hotel’s organic farm to compost is truly a 360° experience. Under the program, the hotel’s kitchens work closely with local farmers to help improve sustainability practices and encourage ethical production, in an effort to make communities and the overall food system more resilient. Leftover cooking oil is also sent to be recycled into biodiesel.

“From the outset, myself and the team at Meliá Chiang Mai have been inspired by the need to promote healthy eating and care for the environment. I believe that sustainability practices make our hotel stand out and set a positive example for the rest of the industry to follow. We want to give our guests peace of mind about where their food comes and believe they prefer to consume products that do not

harm the environment.” Chef Billy found the Covid-19 pandemic prompted a new set of trends, ranging from a heightened focus on health and safety to a guest focus on budget with higher expectations. “We need to tailor offers and promotions, and continually find new and unique ways to personalise a customer’s experience to keep a competitive edge.” For the future of the hospitality industry, Chef Billy hopes hotels will remain competitive to ensure retention of employees with strong qualities, skills and knowledge. He views the new generation of chefs as fluid, with changing needs and expectations. “Chef’s must have passion and dedication, and must work really hard. You have to enjoy what you do every day. Natural talent will only be a bonus point for you.” Chef Billy’s personal future goals are continued success on the food sustainability front, and promoting healthy eating efforts to guests the world over. l hotelmagazine.co.nz

meetthechef

Chris Scott SHERWOOD QUEENSTOWN

Chris Scott is a highly skilled and accomplished Executive Chef bringing his culinary expertise to Sherwood, an eco-friendly hotel and restaurant showcasing panoramic views of Lake Wakatipu and the Remarkables Mountain Range in the heart of Queenstown.

cott first discovered his calling to the kitchen at an early age. "The energy and pressure of service felt like home for me. Having an incredibly active brain, it was the calm in the chaos," he said. Back in his days, the career path to becoming a chef was tough and demanding work reserved for a certain breed. At the time, London was the place to be to learn, and so there he set off to embark on his culinary journey. "Money wasn't a thing for me. Just the opportunity to absorb and become the best I could be was everything." Over the years, Scott travelled a lot and spent a couple of years in Melbourne. Since then, he has owned and operated his own place and been a part of some great restaurants. At Sherwood, Scott has curated a mouth-watering menu, which incorporates fresh organic produce

picked daily from the property's biodynamic vegetable gardens. "My style of food is created using seasonal produce from our kitchen garden paired with local, sustainable proteins," he explained. "It is really about using what is growing at the time, offering up hyper-seasonal menus to give our guests an experience of the seasons." Recently, Scott has experimented with vegan and plant-based dishes using locally-sourced biodynamic grains, different kinds of nut butter, and nutritional yeast to emulate a winter risotto. He has also been working with New-Zealand-grown wheat in their sourdough, extruded and fresh egg pasta dishes and setting up a fermentation arm to preserve late summer products for future use in menus. Scott's favourite part of working in the hospitality landscape is the connections he makes and being able to showcase

their extraordinary region and produce to guests The past couple of years has been challenging for the industry with the COVID-19 outbreak. "A redirection in our offering with a focus on quality, consistency to the local market and a whole lot of resilience, grit and a few tears have been had for sure!" According to Scott, the hospitality industry can expect to experience labour shortages and a lack of skilled workers in the future. However, for those planning to embark on a journey into the hospitality scene, he has some words of advice. "The old saying, the harder you work, the luckier you get! As with anything, you have to have a real passion and drive in this game to succeed. Every hardship and failure will become a success if you stick to your goals and run with your dreams. l

hotelmagazine.co.nz

meetthechef

Josh Cronin wanted to be a chef for as long as he can remember, and has never worked any other job.

“I

Josh Cronin MILFORD SOUND LODGE

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t is truly my life passion!” The 26 year-old originally hails from Cork, Ireland. About six years ago, he moved to Australia for two years before jumping the ditch to Milford Sound. Having attended two different culinary colleges, it was when he was travelling that Cronin’s skills really started to grow. “I was very lucky to meet a passionate young chef that I could bounce ideas and enthusiasm off of, while in college. This really kick-started my journey and we are still friends to this day.” Cronin and his chef friend set off to the remote outback of the Kimberley in Australia, to live and work with the indigenous Bardi Jawi community and work for a Master of the Art - a very well renowned and acclaimed Irish chef, creating something very unique and special. Working here, Cronin learned a tremendous amount about his trade, while getting to experience how some of the oldest indigenous cultures in the world eat, hunt, fish and much more. “This experience helped define my style of cooking and is what really fuels my

culinary passion.” His main culinary style is, in part, based on knowledge he acquired growing up, watching his grandmother cook every Sunday. Through his time in Australia, and now living in the beautiful wilderness of Milford Sound, Cronin has fine-tuned his culinary style, able to adapt to the surroundings he finds himself in. Cronin adores smoked and preserved foods, as is the standard way of cooking with the Bardi Jawi people of the Kimberley. He blends the smoking techniques, fermentation, and preserving ways he learned with his new knowledge of the phenomenal produce New Zealand has to offer. “Being in such stunning parts of the world, it is vital to use local produce and highlight the amazing area we are in. Sustainability is a big motivation of mine.” At Pio Pio, the restaurant of Milford Sound Lodge, the team strives to create delicious seasonal dishes, while being as waste free as possible. “As you can imagine, this is not an easy task!” Pio Pio is aiming to offer an experience

that will not be forgotten, with a focus on creativity, seasonality, sustainability and locality when curating the menu. With the help of some amazingly dedicated people, the team are making gains each day to make Milford Sound Lodge an industry leader in being eco-friendly. One of the biggest challenges facing the hospitality industry has been restrictions due to the Covid-19 pandemic. Difficulty in recruiting staff while being in a remote location has meant the team had to become even more resourceful but for Cronin, the amazing work ethic of his colleagues has gotten him through. The best part of working in hospitality is the ability to express himself in the fast paced nature of a kitchen. “There is a general camaraderie amongst a team of like-minded, passionate chefs.” In the near future, Cronin is predicting a large wave of tourists to New Zealand, increasing difficulties faced by staffing shortages. “Due to the border opening, this will be a very busy summer. It’s just a matter of getting the right people into the country, trained to an appropriate standard in time for the huge rush on NZ tourism.” As a business, Milford Sound Lodge and Pio Pio are looking to maintain their very high standard, with ever-evolving seasonal menus and an emphasis on innovation and creativity. The lodge has a goal to increase the percentage of its produce sourced in Fiordland/Southland and has set a date to be 100 percent waste free by 2025. Cronin, personally, hopes to eventually open his own restaurant using everything he has learned so far. “My ultimate dream would be to achieve my own Michelin stars.” His advice to those hoping to pursue a career in the hospitality industry, work hard and be punctual. “You will get very far on sheer work ethic and discipline alone. Be sure to watch and soak up everything along the way.” Cronin urges any young chef wanting to see the world to get out there, since the decision massively changed his life for the better. “I feel it is truly vital for everyone to experience the world, even a little of it. Just do it, it will be the best thing you ever do.” l hotelmagazine.co.nz

meetthechef

Jayson Daquiz Cruz MONSOON

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Jayson Daquiz Cruz is the 38-year old Head Chef of Monsoon Bar + Restaurant. Born in Peñaranda, Nueva Ecija, a province North of the Philippines known for its diverse agriculture, Cruz’s love for cooking started watching his mother preparing meals for the family.

ruz worked several hospitality jobs in the Philippines and the Middle East, before moving to New Zealand in 2018. At Rainforest Retreat in Franz Josef, he worked as a housekeeper during the day and took some dishy shifts at Monsoon restaurant in the evenings. Cruz worked his way up from dishy to chef, eventually becoming Head Chef in 2020. The chef describes his cooking style as plain and simple. “Making use of the simple ingredients available in the market, I take inspiration from life back in the Philippines.” The best part of hospitality for Cruz is being able to put a smile on faces through the food that he serves, but challenges facing the industry can keep Monsoon from operating fully. The Covid-19 pandemic has created staffing shortages and the usual flow of tourists is scarce.

But, Cruz is focused on serving the best food he can make from the simplest ingredients to the guests who do make it down to the West Coast. “Tourists come after long drives, or busy days of walking and activities, wanting a nice meal to end the day. The trust that management is giving me, it’s incomparable.” As borders reopen and tourism slowly gets back on its feet, Cruz hopes to bring his family to New Zealand. This will allow him to invest focus and energy into his long term goal of opening his own restaurant, if not here in New Zealand, then back in the Philippines. “It’s my family encouragement, especially my wife, and the company’s support that keeps my NZ dream alive.” “I have always believed that if you do what you love and love what you do, success will always follow.” l