New Era of Luxury for the Modern Traveller
20 MIN WITH CHRIS DICKINSON
There's Value in Consistency
In an age where new generations often define what’s 'relevant' or 'cool', there's a growing trend to label longstanding traditions, brands, or events as outdated. The pressure to innovate and modernise can feel overwhelming, especially when the loudest voices in the room demand change for the sake of change. But here’s the thing—if it ain’t broke, don’t fix it.
While we live in a time where the desire to push boundaries and reinvent the wheel is strong, we mustn’t forget that what works, works for a reason. Sure, trends evolve, technology advances, and new ideas emerge, but the essence of a brand can be far more powerful if it’s built on a solid foundation. Sometimes, reinventing something can feel like a solution in search of a problem.
When new generations label something as 'irrelevant', they often miss the mark. What they perceive as outdated might be a tradition that’s endured over time, providing something constant in an ever-changing world. The classics (you know those things that have stood the test of time) carry with them a sense of trust and familiarity that fleeting trends or one-off reinventions can’t replace.
When you try to force something to become radically new, you risk losing the authenticity that made it resonate in the first place.
It’s easy to look around and feel
that we must overhaul everything completely to remain competitive, relevant, or exciting. But rather than casting aside what has always worked, we should reflect on those core elements that have built a brand into something loved and trusted. There’s value in consistency. Everything in our world today is an adaptation of something that came before it. If we constantly chase the new, we risk losing sight of the timeless value of what we already have. Instead of seeking to completely transform, maybe the answer is to refine and evolve, keeping what works and letting go of what doesn’t.
The real innovation isn’t always in drastic change, but in the thoughtful evolution of the things that matter.
So, next time the temptation arises to tear everything down and start from scratch, consider this: sometimes the best way forward is to look back, embrace the traditions that have served us well, and focus on perfecting them rather than discarding them for the sake of something new. l
CONTENT MANAGER: Caroline Boe
PUBLISHER: Tania Walters
ADMINISTRATION MANAGER: Kieran Mitchell
EDITOR-IN-CHIEF: Caitlan Mitchell
HEAD OF CONTENT: Sarah Mitchell
EDITORIAL TEAM: Sam Francks, Jenelle Sequeira
SENIOR DESIGNER: Raymund Sarmiento
JUNIOR DESIGNER: Raymund Santos
C O MMERCIA L
POSTURE LUX
7 Z O NE
M I N I P O CKE T
SP R ING S
TR E AT E D
A N TIBU G
F AB R I C
ULT R A S O F T H IMAT E LAT E X
SLUMBERZONE DURAFOAM®
EUROTOP COMFORT
MINIMAL PARTNER DISTURBANCE
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Regional Tourism Boosts Drive International Growth
Six new regional initiatives are boosting international visitor numbers in autumn and winter, taking tourists beyond traditional hot spots to see more of New Zealand.
Tourism and Hospitality Minister Louise Upston said the successful regional tourism organisations will receive NZD three million for short, sharp campaigns across regional New Zealand.
“I’m pleased to announce support for six successful initiatives, ranging from the top of the North to the bottom of the South Island. There’s again a strong focus on the Australian market, with one setting its sights on North America,” said Upston.
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TIA Celebrates Boost For Regional Tourism
TIA has welcomed the Minister of Tourism and Hospitality's announcement to drive visitor arrivals across New Zealand.
Tourism and Hospitality Minister Louise Upston said the successful regional tourism organisations will receive NZD three million for short, sharp campaigns across regional New Zealand.
“I’m pleased to announce support for six successful initiatives, ranging from the top of the North to the bottom of the South Island. There’s again a strong focus on the Australian market, with one setting its sights on North America,” said Upston.
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Rydges Latimer Awarded Sustainable Tourism Certification
Rydges Latimer Christchurch has become the first hotel in New Zealand to achieve Sustainable Tourism Certification.
Rydges Latimer Christchurch has achieved Sustainable Tourism Certification, the first hotel located in New Zealand to receive this globally recognised accolade. CLICK TO READ MORE
Women in Tourism Partnership
TIA has partnered with Grow Tourism and Powrsuit to launch an empowering programme for women in the industry.
Tourism Industry Aotearoa (TIA) has announced its latest partnership with Grow Tourism and Powrsuit to support the launch of its new ‘Women in Tourism Career Accelerator’ programme.
Designed specifically for women in the tourism industry, the professional development programme aims to provide practical tools, knowledge, and connections to help women accelerate their careers.
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Hotel Industry Unites
The world's leaders in hospitality and accommodation will again descend on Shanghai for Hotel & Shop Plus 2025.
Hotel & Shop Plus, organised by IM Sinoexpo, gathers leading suppliers from construction and operation sector under one roof to present their latest products, services and innovative developments for hotels, restaurants, shopping malls and all commercial facilities.
The expo will be held at SNIEC in Shanghai from March 31 to April 3, 2025. The exhibit categories include hospitality building, supplies, smart technology and commercial cleaning.
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Marriott Open First City Express in USA
Marriott International, Inc. announced the opening of City Express by Marriott Duluth, the first City Express by Marriott property in the United States.
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Minor Hotels Reveals New Masterbrand Strategy
Minor Hotels has unveiled the evolution of its masterbrand into a guest-facing brand and reinforced its commitment to creating innovative and insightful hospitality experiences that deliver what matters most to its guests.
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Philip Ward Joins Bob W Board of Directors
Philip Ward Joins Bob W Board of Directors
Aleading figure in the European hotels and hospitality investment industry, Ward has brought with him over three decades of experience in real estate, investment banking and hospitality advisory.
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Le Petit Margot Opens in Atlanta
Four Seasons Hotel Atlanta has debuted Le Petit Margot, a new, French-inspired hotspot for an elevated lunch experience.
Midtown just got a power lunch upgrade.
Brasserie Margot, Atlanta’s newest French dining destination inside Four Seasons Hotel Atlanta, has debuted Le Petit Margot, a swift, sophisticated weekday lunch experience designed for those who want to dine in style without missing a beat.
Whether it’s a business meeting, a longoverdue catch-up, or a midday indulgence between meetings, Le Petit Margot is the answer to the modern power lunch, offering a refined, effortless, and undeniably chic experience, with no passport required.
Available Monday through to Friday from 11:30 am to 2:30 pm, the menu blends timeless French techniques with fresh, inspired touches, blending Parisian elegance with Atlanta’s fast-paced energy.
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Ivory Lane Brisbane Partnership
Luxury hotel Ivory Lane Brisbane has become the latest joint focus for EVT Hotels & Resorts in partnership with Oscars Group.
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Chris Dickinson
New Era of Luxury for the Modern Traveller
Creating Luminous Living was an opportunity to build a new luxury living brand inspired by iconic names like Capella, Claridge’s, and Hoxton.
After more than 20 years of hotel experience, Chris Dickinson, founder and director of Luminous Living, wanted to fulfil a dream of building a legacy that disrupted and redefined New Zealand’s luxury accommodation and living sector.
“Luminous is all about innovation, elevated guest experiences, and shaking up the industry. We’re not just offering high-end stays; we’re changing the game with designer amenities, seamless service, and an all-inclusive ethos tailored for the most discerning travellers,” said Dickinson.
“Beyond that, we also provide premium property management for owners and investors, with bespoke solutions for operating luxury lodges, boutique hotels, penthouses, and more.”
He added that Luminous is fresh, agile, and unbound by layers of management, limitations, or outdated norms. His ultimate vision is to take Luminous to the world by presenting a new kind of luxury for the modern traveller.
While many luxury brands impose strict brand standards that overlook
Continued on pg. 14
We are proud to be the first luxury living brand to introduce these exceptional offerings to New Zealand, allowing all our guests to experience them firsthand. For me, touch, taste, and smell are essential to curating a product. With this in mind, I seek the best in their fields to enhance and elevate the guest experience.
the uniqueness of each location and property, Luminous has taken a different approach by prioritising flexibility and a guest-centric philosophy.
By offering elevated experiences, seamless service, designer amenities, and an all-inclusive offering, Luminous has thoughtfully met the needs of discerning guests across its growing collection of distinctive properties.
One such property was Luminous on Anzac, which converted an existing heritage building into a design-led boutique hotel featuring eight expansive two-bedroom, twobathroom penthouses. The business collaborated with Hayley Dryland of August & Co Design to transform this property into a refined innercity retreat where everything has been custom-made.
Dryland’s bold yet inviting aesthetic reimagined the building’s purpose, cleverly blending modern elegance, playful luxury, and a touch of whimsy for a memorable guest experience.
Robertson, adding a contemporary edge to the suites.
Each penthouse also features a fully equipped kitchen, state-of-theart appliances, and spacious lounges complemented by in-house drycleaning and laundry services.
Guests can enjoy curated food and beverage offerings and access to an exclusive guest lounge. The property has created magical moments that surprise and delight at every turn, delivering an immersive and unforgettable stay.
In a New Zealand first, Luminous Living has also introduced coveted international brands, including Chopard Swiss bathroom amenities, branded Rivolta Carmignani Italian linens, and authentic Italian Illy coffee.
“No other hotel brand in New Zealand offers these leading luxury products across their properties. These brands represent the crème de la crème in their respective categories, with long and storied histories supplying the world’s finest hotels,” added Dickinson.
Sustainability has been another non-negotiable for Luminous Living, which has committed to operating in an environmentally responsible manner at all its properties. The business has taken numerous steps focused on energy and water conservation, waste management, sustainable sourcing, community and guest engagement, local partnerships, staff training and performance tracking.
“The stars are the limit for Luminous. It isn’t just about hotels but redefining luxury across sectors. Think luxury student living, co-living spaces, spa/wellness retreats, and even senior living.”
Dickinson has hoped that Luminous Living will become a market leader known for delivering on its founding promise of championing luxury living/accommodation, driving innovation, and delivering financial returns for property owners.
The rich palette of deep teals and warm walnut evokes timeless sophistication while layers of textured fabrics and patterns create a tactile interplay. This was beautifully offset by striking digital art by renowned artist Stuart
Luminous Living also offers property owners and developers flexible partnership models, including lease agreements, property and revenue management, brand positioning, refurbishment, food and beverage and sustainability programs. It can tailor solutions for a lighter touch service, including a distribution-only or a cleaning-only model with Luminous’ sister service, Platinum Services. l Continued from pg. 13
“We are proud to be the first luxury living brand to introduce these exceptional offerings to New Zealand, allowing all our guests to experience them firsthand. For me, touch, taste, and smell are essential to curating a product. With this in mind, I seek the best in their fields to enhance and elevate the guest experience.”
Oaks Hotels Vows to Vacay
Oaks Hotels, Resorts & Suites has offered couples the opportunity to say 'I Do' with its Vows to Vacay honeymoon offer.
Oaks Hotels, Resorts & Suites celebrated love and made wedding dreams even sweeter with an unforgettable new Vows to Vacay Honeymoon Offer.
Couples who said ‘I do’ with a dream wedding at select Oaks properties across Australia and New Zealand were treated to a complimentary honeymoon, including flights and accommodation for two.
Couples who met the minimum spend on their wedding ceremony or reception at participating Oaks properties received a five-night complimentary stay at any Oaks property across Australia or New Zealand.
Whether it was a beachfront escape, a cosmopolitan city break, or a peaceful retreat in the hinterland or wine country, this offer allowed newlyweds to unwind and celebrate in some of the most beautiful destinations close to home, such as Kingscliff, the Hunter Valley, the Sunshine Coast, Port Douglas, and Queenstown.
Those seeking an international honeymoon and who met the minimum spend on their wedding at participating Oaks properties were
treated to a luxurious five-night stay at a Minor Hotels property of choice in trending Thailand, including filming locations for the latest season of The White Lotus, Anantara Lawana Koh Samui Resort, Anantara Bophut Koh Samui Resort, and Anantara Mai Khao Phuket Villas—plus return economy flights for two. From the pristine beaches of Hua Hin and Phuket to island retreats in Krabi, Koh Yao Yai, or Koh Samui, this exclusive offer gave newlyweds the perfect start to their next chapter together.
Oaks Hotels boasted a raft of customisable event spaces to create unforgettable weddings as part of the Vows to Vacay package, from intimate ceremonies and sit-down meals to cocktail receptions and grand ballroom events. Participating properties included Oaks Cypress Lakes Resort, Oaks Melbourne on Market Hotel, Oaks Sunshine Coast Oasis Resort, Oaks Port Douglas Resort, and Oaks Wellington Hotel.
Set in the heart of Hunter Valley wine country with a championship golf course on-site and the awardwinning Elysia Wellness Retreat next door, Oaks Cypress Lakes Resort offered an idyllic retreat for
destination weddings of all sizes and styles.
Located in the midst of all the action, Oaks Melbourne on Market Hotel was a sophisticated choice for a stylish city wedding. With cityscape views and a beautiful alfresco terrace, couples enjoyed the on-site gym, pool, and sauna to prepare for the big day.
Set in seaside Caloundra, Oaks Sunshine Coast Oasis Resort was a favourite for fun-loving couples, friends, and family with its extensive on-site facilities. From a beautiful lagoon pool to cocktails on the balcony of the poolside Oak & Vine restaurant, there was plenty to keep the entire crew occupied pre- and
post-wedding, from a jacuzzi and waterpark to mini golf and more.
Oaks Hotels boasted a raft of customisable event spaces to create unforgettable weddings as part of the Vows to Vacay package, from intimate ceremonies and sit-down meals to cocktail receptions and grand ballroom events.
For a lush oasis where the rainforest met the beach, it was hard to go past picturesque Oaks Port Douglas Resort. Featuring a spectacular lagoon-style pool with a swim-up bar, an on-site spa, a choice of restaurants, and landscaped grounds, it was the ultimate setting for a tropical wedding.
Situated in the heart of Wellington’s lively entertainment precinct, Oaks Wellington Hotel boasted spectacular views near the waterfront and featured a cool, contemporary design made for modern weddings. Onsite facilities included an Oak & Vine restaurant and bar. l
Accor Reached Eco-Certified Milestone
Accor has reached a significant milestone in its sustainability journey, with more than 200 hotels now eco-certified.
This represents over 50 percent of Accor’s network in the region that have been eco-certified, underscoring the Group’s commitment to implementing more sustainable tourism practices across its entire portfolio.
In Australia, over 190 hotels have achieved Sustainable Tourism Certification from Ecotourism Australia, meeting strict criteria related to environmental, socioeconomic, cultural and responsible management principles. Across the Tasman, more than 20 hotels have earned the Gold Sustainable Tourism Business Certification from Qualmark New Zealand, meeting rigorous standards related to business systems, environment, people, community and culture, and health and safety.
“Achieving eco-certification for more than half of our network is a fantastic milestone for us in the
Pacific. As the region’s largest hotel operator, we have an important role to play in trailblazing a more sustainable future for our industry.
This milestone reflects the passion and dedication of our teams at Accor, who are deeply committed to making a positive impact on our planet. I’m incredibly proud of their efforts and their unwavering commitment to pioneering responsible hospitality,” said Accor Pacific Chief Operating Officer PM&E, Adrian Williams.
Over 70 additional hotels across Australia and New Zealand are currently undergoing the ecocertification process. This progress aligns with the Group’s global ambition to have 100 percent of its network eco-certified by 2026, setting new environmental, socioeconomic and cultural sustainability benchmarks. Around the world, Accor is fully supporting its 5,600 hotels in obtaining external sustainable certifications through a combination of global and local partnerships to achieve this goal.
Elissa Keenan, Chief Executive Officer of Ecotourism Australia,
praised the milestone.
“Accor’s leadership in sustainable tourism is exemplary. Their dedication to achieving Sustainable Tourism Certification demonstrates their commitment to upholding globally recognised standards. This milestone not only supports responsible tourism but inspires other industry leaders to follow suit,” said Keenan.
Qualmark New Zealand General Manager, Steven Dixon, added that achieving Gold Certification under Qualmark’s rigorous criteria reinforced Accor’s position as a leader in sustainable tourism.
“With travellers increasingly prioritising responsible tourism, this accomplishment ensures guests can travel with confidence.”
Accor continues to prioritise initiatives such as eliminating singleuse plastics, minimising food waste, and enhancing water conservation across its hotels in the Pacific.
By collaborating with global and local partners, the group is driving innovation in sustainability and delivering authentic, eco-conscious guest experiences. l
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Auckland Airport Runway Upgrade
Auckland Airport has provided an update on its ongoing runway upgrade, the largest the Airport has had in 20 years.
Groundwork is already well underway at Auckland Airport in preparation for the largest programme of pavement upgrades to take place on the runway in 20 years, planned maintenance that is essential to the future resilience and safety of the airfield.
In about five years’ time Auckland Airport needs to replace slabs across the main areas of the runway and nearby taxiways - upgrades that are standard practice in concrete airports around the world and, for Auckland Airport, can only be carried out with a full closure of the runway.
Although the work isn’t scheduled until about 2030, a suite of projects is already well underway across the airfield to pave the way for the runway closure, with the airport team progressively upgrading an alternative runway and widening a nearby taxiway.
“As New Zealand’s gateway airport – a single runway operation with over 450 aircraft movements every day - it’s essential we provide a reliable, safe and resilient runway surface that performs every day of the year,” said Auckland Airport’s Chief Executive Carrie Hurihanganui.
“The airfield is constantly monitored and maintained, with its condition inspected regularly to ensure slabs are in good condition and replaced within their expected lifespan.”
Hurihanganui said the Airport was now on the countdown for runway upgrades.
“We know they need to take place in about five years’ time, and the team is focused on ensuring the airfield is ready for this, with robust plans in place to ensure the airport is resilient and can keep operating safely during the runway closure.”
As one of New Zealand’s most important infrastructure assets, the
airfield at Auckland Airport has a primary taxiway (Taxiway Alpha) that is being designated to operate as an alternative runway (contingent runway) that can be used in the event the main runway is closed.
Preparations include adding new lighting to the contingent runway and shifting an existing taxiway (Taxiway Bravo) 14 metres to the north. About 70 percent of the new pavement is already in place to support the taxiway widening, and new lighting infrastructure is also to be installed on the new taxiway alignment to ensure safe future operations.
Another essential unlock for the runway closure is the construction of the new domestic jet terminal in 2029, providing a new home for jet aircraft operations away from the current domestic terminal while the contingent runway is in use.
“The new domestic jet terminal is not only bringing 26 percent more
We know they need to take place in about five years’ time, and the team is focused on ensuring the airfield is ready for this, with robust plans in place to ensure the airport is resilient and can keep operating safely during the runway closure.
capacity and easier connections between domestic jet and international flights, crucially it means we can move jet aircraft away from the apron areas on the southern side of the current domestic terminal,” said Hurihanganui.
“We can’t operate the contingent runway safely and efficiently without moving those jet aircraft out of the way. We need sufficient, safe clearance between the wingtips of the aircraft using the contingent runway and those taxiing on the adjacent taxiway, but we also need the taxiing aircraft to move past the domestic terminal without a safety risk to parked aircraft.”
She said that without this essential new infrastructure, the airport system would become congested and create hours of delays for travellers.
“Not moving the domestic jets to the new terminal would mean that
larger aircraft from the international terminal would need to manoeuvre past the parked domestic aircraft one at a time when the runway only had smaller aircraft operating on it. It would be like replacing the Auckland Harbour Bridge with a onelane bridge and that’s not a realistic option for AKL.”
Auckland Airport last used Taxiway Alpha as a contingent runway in 2006 as part of preparations for the main runway to become A380capable. Back then asphalt shoulders were widened by a further 7.5m either side of the main runway to accommodate the overhang of the A380 engines, concrete slabs were replaced, and taxiway corners were widened, requiring a nine-week runway closure.
In the nearly 20 years since AKL last used the contingent runway, increased aircraft movements, the changing aircraft mix and regulatory
and operational changes mean work is needed to get it ready to use safely as a runway.
“For the contingent runway itself, this means upgrades to the lighting, markings and signage to operate as a runway rather than a taxiway,” said Hurihanganui.
“We also need to work with stakeholders, including the Civil Aviation Authority, air traffic control (Airways) and airlines, to make sure that the contingent runway will operate safely and efficiently for the time that it is in use. That’s work we have started and will continue right until the contingent runway is operated.”
Longer term, having a contingent runway that meets today’s standards of operational safety and efficiency provides resilience should the main runway unexpectedly be out of action or for any future runway maintenance. l
Greg Foran Resigns from Air NZ
Air New Zealand Chief Executive Greg Foran has announced he will step down from the top job in October this year.
Greg Foran joined the national carrier in February of 2020. He had previously been the CEO of the American division of Walmart.
Chair of Air New Zealand, Dame Therese Walsh, said Foran has indicated to the Board that he believed the airline was set up well to continue its trajectory of growth and innovation, and the time is right for him to take on a new challenge.
"Greg has always displayed exceptional leadership and grit, not only guiding Air New Zealand through global aviation's most significant crisis, but at the same time also maintaining the airline's tradition of innovation, strong culture and care for our country,” said Walsh.
"Perhaps his most notable contribution has been managing significant global supply chain challenges. These begun with
Covid-19, and continue today with the engine issues materially impacting both our Boeing and Airbus fleets. While these challenges impact our operations almost daily, Greg's relentless focus, and global profile, have been instrumental in mitigating the consequential disruptions on our customers.”
Walsh added that, as she expected, Foran had been very generous with his notice period and will stay with Air New Zealand through to the middle of October. This will allow the Board to carry out a global search for his replacement which we will embark on immediately.
“The timing also allows Greg to help transition in a new leader. In the meantime, Greg will continue to lead Air New Zealand with the same dedication and energy that has defined his time with us."
Reflecting on his five years with
It's been an incredible experience alongside an exceptional team. I'm incredibly proud of what we've achieved together and the way we've positioned Air New Zealand for the future,
the airline, Foran said leading Air New Zealand had been one of the greatest privileges of his career.
“It's been an incredible experience alongside an exceptional team. I'm incredibly proud of what we've achieved together and the way we've positioned Air New Zealand for the future,” he said.
"I am humbled by the work Air New Zealanders do every day and their extraordinary commitment to each other, our customers and our country. Despite so many issues outside of our control, we have continued to deliver improvements to our service every day and I'll leave later this year knowing Air New Zealand's foundations are immensely strong, and its future very bright. It has been an honour to serve our customers, our 11,500 strong team, and New Zealand. I will look back on my time here with immense pride and gratitude." l
Commission Concludes Auckland Airport Overcharging
The Commerce Commission has published its final report on Auckland Airport’s 2022 – 2027 price-setting event.
The report concluded that the Airport’s forecast revenue was excessive, and its targeted returns were unreasonably high, but its forecast investment fell within a reasonable range.
Commissioner Vhari McWha said that while the Commission did not regulate the prices set by the Airport, the review helped determine if the Airport’s pricing decisions and expected performance promoted the long-term benefit of consumers.
“The Airport is targeting excess profit of about NZD 190 million and its charges are too high, with businesses and consumers likely to end up carrying much of the cost-
Concludes Overcharging
burden,” sid McWha.
The excess profit represented a targeted return of 8.73 percent from priced aeronautical activities — for example, aircraft landing and passenger terminal charges — compared to the Commission’s estimated reasonable return of between 7.3 percent and 7.8 percent.
“Price increases will fund investment needed to improve customer experience, build more resilient infrastructure and add additional capacity, but the increases are higher than what is needed to achieve these outcomes.”
Among Auckland Airport’s projects has been a new domestic terminal to replace the almost 60-year-old
Price increases will fund investment needed to improve customer experience, build more resilient infrastructure and add additional capacity, but the increases are higher than what is needed to achieve these outcomes.
existing domestic terminal building.
Integrated with the international terminal, the Airport will improve service quality and customer experience, especially for transit passengers, and provide capacity for long-term growth in passenger numbers.
Regarding the cost of its investment plan, McWha said the airport followed appropriate processes.
"While views on the type, size and timing of the investment differ among the Airport’s customers, our analysis shows Auckland Airport engaged multiple third-party experts to assist with costing its investment plan and considered a wide range
of options for its new terminal building,” she added.
“There are a range of investment outcomes that are consistent with what we’d expect to see in a competitive market. This range reflects uncertainty about future demand and choices about factors such as service quality. We are satisfied that Auckland Airport’s decision is within this range.”
The Commission also concluded that a different approach to recovering the new terminal infrastructure depreciation would better serve consumers’ interests.
Depreciation refers to how capital investment is recovered through airport charges over time. This approach would lower charges in the short term and be more consistent with outcomes in a competitive market.
Auckland Airport has signalled it will reconsider this issue when it next sets prices, and the Commission is satisfied this is sufficient to capture most of the investment value.
The Commission’s final conclusions are largely in keeping with its draft conclusions, which were published in July last year. l
Airport Monitoring Shows Aeronautical Records
The ACCC'S Airport Monitoring Report has shown record aeronautical revenues in 2023 to 2024 in Sydney, Brisbane, Melbourne and Perth.
Australia’s four largest airports, Brisbane, Melbourne, Perth and Sydney, each reported their highest-ever aeronautical revenues in 2023 2024, the ACCC’s latest Airport Monitoring Report shows.
The 24.3 percent increase in revenues to AUD 2.6 billion occurred despite the four major airports collectively handling fewer passengers than before the pandemic. While domestic and international passengers grew by 13.7 percent to 114.6 million since 2022 to 2023, passenger numbers remained 4.7 percent below 2018 to 2019 levels.
“The increase in aeronautical revenues in 2023 to 2024 was driven in large part by the continued recovery in international passenger numbers, which rose by 32.1 percent at the four airports monitored in our report,” ACCC Commissioner Anna Brakey said.
“Domestic passenger numbers also grew by 6.7 percent.”
Sydney, Brisbane and Melbourne airports also substantially increased their operating profits from aeronautical activities in 2023 to 2024.
“Sydney Airport was once again clearly the most profitable of the
four major airports for aeronautical services in 2023-24, both in aggregate and on a per-passenger basis,” Brakey said.
In 2023 to 2024 Sydney Airport recorded an aeronautical operating profit of AUD 570.5 million, which represented a 20.2 percent return on its aeronautical assets.
Sydney Airport advised that both its aeronautical revenues and operating profits in the year were inflated by back-payments received during the 2023 o 2024 financial year from its contractual agreements with airlines. The agreements started on 1 July 2022, but the terms were not agreed to until the 2023 to 2024 financial year.
Brisbane and Melbourne airports reported aeronautical operating profits of AUD 194.7 million and AUD 198.9 million respectively, despite Brisbane Airport catering to far fewer passengers than Melbourne Airport. Both airports reported a 64.1 percent increase in aeronautical operating profit in 2023 2024.
Perth Airport was the only monitored airport to report a fall in aeronautical profits, down by 29.1 percent to AUD 70.7 million after a significant increase in security and depreciation expenses. l
Vietnam Airlines Partners with Sabre
Sabre has partnered with Vietnam Airlines as its network planning an optimisation provider, as the airline plans its future growth.
This new agreement underscores the strength of Sabre's technology in addressing the increasingly complex challenges faced by the world's top airlines when it comes to creating optimum plans. We look forward to helping Vietnam Airlines to unlock further geographic and revenue growth.
Vietnam Airlines has selected Network Planning and Optimisation technology from Sabre Corporation, a leading global travel technology company, as the airline sets its sights on global growth.
With big plans for international expansion, Vietnam's flag carrier has recently added routes to the US, Germany, India, Italy, and the Philippines, and is also exploring new destinations across Europe, the US, Canada, Australia, and Asia.
"As we prepare to expand our global network, having the right technology to guide smart, datadriven decisions is essential," said Mr. Nguyen Quang Trung, Director of Corporate Planning and Development at Vietnam Airlines.
"Sabre's Network Planning and Optimization tools will help us pinpoint profitable routes, create optimised schedules, and stay agile in a dynamic environment – enabling us to deliver greater value for both our passengers and our business."
Vietnam Airlines has chosen Sabre's Fleet Manager to match capacity and aircraft type with demand, Profit Manager to accurately forecast and maximise network profitability, Network Manager to achieve hub optimisation and enhanced codeshare planning, and Schedule Manager to deliver
revenue-driven schedules across its network. The airline also already distributes its fares and offers through Sabre's global travel marketplace.
"We're excited to support Vietnam Airlines to enable their ambitious growth and operational success," said Rakesh Narayanan, Vice President, Regional General Manager, Asia Pacific, Travel Solutions Airline Sales.
"This new agreement underscores the strength of Sabre's technology in addressing the increasingly complex challenges faced by the world's top airlines when it comes to creating optimum plans. We look forward to helping Vietnam Airlines to unlock further geographic and revenue growth."
Sabre Corporation is a software and technology company that takes on the biggest opportunities and solves the most complex challenges in travel. The Company connects travel suppliers and buyers around the globe and across the ecosystem through innovative products and next-generation technology solutions.
Vietnam Airlines, a member of Skyteam Alliance, is the flag carrier of Vietnam, connecting the world's most thriving destinations with nearly 100 routes to 22 domestic and 31 international destinations in 18 countries. l
Moving to Sustainable Specialty Coffee
There’s an exciting change happening in the local tourism sector in Aotearoa that’s creating a superior coffee experience for guests. Aotearoa has long been seen as an innovator in the global specialty coffee scene; with more roasters per capita than most other countries, you don’t have to go far to find a well constructed cup of coffee.
Depending on the venue you choose, your local hotel or accommodation coffee experience can vary from an Instant Coffee sachet tucked in with the tea bags on top of the bar fridge, to an espresso served in the lobby with beans that might have been in the hopper for longer than is ideal. Thankfully that’s changing, with more and more accommodation providers of all sizes changing up their coffee offering to provide local and international guests with an exceptional coffee. As a proudly New Zealand owned coffee business, Kōkako Organic Coffee has been providing a diverse selection of venues with specialty coffee solutions for hotel lobbies, in-room coffee and breakfast buffets.
Establishments Kōkako partner with value the compelling sustainability connection that Kōkako can provide being certified organic and Fairtrade. For Kōkako it’s about finding a sustainability values alignment between the accommodation management team, and a focus on the quality of the offering.
We love to be able to supply the
Looking for a coffee partner? From coffee to machines to barista training, we’re here to help!
same quality of coffee into the accommodation sector that we do in the cafe and hospitality sector. From small bespoke Northland studios such as The Huts in Ahipara, privately run boutique Hotels such as EBB Dunedin, upcoming establishments like Hotel Indigo Auckland, who want to connect their guests to local supplier stories and to large established venues such as Hotel InterContinental at Commercial Bay in downtown Auckland, it’s all about creating a bespoke offering that matches the venue.
When InterContinental Auckland opened in early 2024, they were looking for a local and authentic coffee partner who shared a vision for the perfect blend of flavour and sustainability.
Says General Manager Ryan South; “luckily, we found the perfect partner on our doorstep. Kōkako was already established in Commercial Bay and it made sense to partner with one of New Zealand's best organic roasters based right here in Tāmaki Makaurau. Kōkako has been a wonderful partner to work with; great product, excellent equipment, and training.
Roasted in Tāmaki Makaurau, proudly poured at over 100 cafes and restaurants across Aotearoa.
If you’d like to chat about coffee supply for your spot, reach out to Hannah at hannah@kokako.co.nz or visit us at kokako.co.nz for more information.
Nothing is ever too difficult for the Kōkako team. They have also provided us with a recyclable pod solution for in room Nespresso machines. Our guests can not only enjoy Kōkako coffee in Advieh Restaurant & Bar, but they can also enjoy it in their room without feeling guilty about the waste. Perfect coffee from a great team of people passionate about their craft and sustainability.”
For The Huts it was a quest to showcase only organic, spray free or local products to guests, this is where our organic coffee beans fitted in. At Ebb-Dunedin, Hotel Manager Stephanie Piner noted that “we are conscious of our impact, we carefully choose suppliers and products that best fit both our beliefs and our customers. Kōkako Organic Coffee hit the mark perfectly, offering a top-notch quality product and its commitment to change within the industry.”
EBB Dunedin take the ritual of making a morning coffee seriously. “Offering a pour-over filter coffee option to our guests was very important, reminding them to slow
Establishments Kōkako partner with value the compelling sustainability connection that Kōkako can provide being certified organic and Fairtrade. For Kōkako it’s about finding a sustainability values alignment between the accommodation management team, and a focus on the quality of the offering.
down and enjoy the moment” said Stephanie. “To do better for our local and broader community, to offer sustainable and nurturing products to our guests and customers is incredibly important.”
For new opening, Hotel Indigo Auckland it was important to connect guests to local suppliers. Alice Scott from the Indigo team shared the following “We were drawn to Kōkako Coffee Roasters for the same reason we love our neighbourhood — they’re vibrant, authentic, and deeply rooted in their craft. Their commitment to sustainability and quality perfectly complements our mission to showcase the best of what Auckland has to offer. These stories are what bring our partnership to life, offering guests a true taste of the neighbourhood. Together with Kōkako, we’re excited to brew more than coffee—we’re crafting experiences that inspire discovery and celebrate the vibrant culture of Auckland.” Hotel Indigo also offers our in-room pour over coffee for the early risers and will be serving up more Kōkako brews in their other
food and beverage spaces.
Thinking about tourism on a global scale, all individuals working in the tourism sector need to act as one welcoming whānau. Offering a coffee brand such as Kōkako to guests adds a meaningful and valuable story to your business, along with some classic kiwi understated excellence, and humility.
If you’re in the accommodation sector and are keen to dial up the coffee offering in your establishment the team at Kōkako would love to have a chat. Join the growing number of venues who have discovered how a great sustainable specialty coffee offer can make your guest experience better than your neighbours.
For more Information Contact: Hannah O’Brien, Sales Lead, Kōkako Organic Coffee Roastershannah@kokako.co.nz or 021 493 235. l
Marlborough Welcomes Graham Norton
As the founder of GN Wines, Graham Norton is no stranger to great wine.
This harvest season, Graham Norton took his passion further and joined Invivo Wines’ co-founders, Tim Lightbourne and Rob Cameron, in Marlborough, New Zealand, to experience the winemaking process firsthand.
Norton rolled up his sleeves in the sunny Awatere Valley, getting handson with grape picking, tasting juice samples, and assessing fruit quality with his long-term Invivo winemaker partners, an essential step in crafting the twelfth vintage of his GN Sauvignon Blanc.
“New Zealand produces some of the world’s best sauvignon blanc, in my opinion. It’s incredible to think that what began as a small, limitededition run of GN New Zealand Sauvignon Blanc has grown into a global brand,” said Norton.
“Now, here we are harvesting grapes in Marlborough for our
twelfth vintage. I don’t just put my name to the wines - I’m involved in the process, which makes being here in this stunning region for harvest all the more special.”
The long-standing partnership between Norton and Invivo began in 2014 with a single New Zealand sauvignon blanc and has since evolved into an internationally acclaimed wine and spirits portfolio, now including ten products and more than 300 accolades.
GN Wines has become a topselling brand and has commercial success in multiple markets, including the UK, Ireland, New Zealand, the USA, and Japan.
“Graham has always been hands-on - he tastes, blends, and signs off on every vintage with us to ensure his favourite wine is made to his taste preferences,” said Invivo co-founder and winemaker, Rob Cameron.
“To welcome him to our vineyard and experience the magic of Marlborough firsthand was a real highlight for all of us.”
The visit culminated in a winemaker’s lunch at Harvest
Restaurant in Rapaura. The Mayor of Marlborough and local growers hosted the event to celebrate the region’s wine and food produce. Guests dined on a seasonal menu featuring Mills Bay ussels, New Zealand King Salmon, Pinoli Pine Nuts and local Cranky Goat Cheese.
“It was my great pleasure to host Graham Norton and award him the Official Marlborough Grape Ambassador title. Graham is not only a legend and high-profile broadcaster and author but also a strong supporter and advocate for Marlborough sauvignon blanc,” said Mayor Nadine Taylor.
“Our sauvignon blanc is quite a lot like Graham himself – vibrant, refreshing and fun, with razorsharp acidity. Graham’s visit will do wonders for Marlborough’s profile and keep New Zealand’s premium wine on the international radar.”
During the event, Taylor also presented Graham with the first-ofits-kind 'Grape Ambassador' Award, recognising his long-term advocacy for Marlborough Sauvignon Blanc and the brand’s global success. l
ULU and NOIO at Four Seasons Haualalai
ULU Restaurant and NOIO debut at Four Seasons Resort Hualalai, led by culinary creative Executive Chef Richard Polhemus.
Four Seasons Resort Hualalai, the two Michelin key and first and only AAA FiveDiamond and Forbes FiveStar Resort on Hawaii Island, has unveiled a refreshed aesthetic and revamped menu at its renowned ULU restaurant, alongside a new secondfloor sushi lounge and omakase restaurant, NOIO, bolstering the Resort's acclaimed culinary program.
Situated on the water’s edge, both restaurants feature stunning unobstructed oceanfront views to complement the refined yet relaxed ambiance - ideal to welcome both new and returning guests, as well as
locals, to indulge in the rich bounty of Hawaii.
This is an exciting next step in our ongoing commitment to providing unparalleled oceanfront culinary experiences at the Resort,” said Regional Vice President and General Manager of Four Seasons Resort Hualalai Charlie Parker.
“At Hualalai, we believe exceptional dining goes hand-in-hand with award-winning service and hospitality. With the introduction of this new offering, we are not only elevating the quality of our cuisine but also expanding the variety of experiences available to our guests.
Culinary excellence is about more than just the dishes we serveit’s about creating unforgettable moments that connect our guests to the spirit of Hawaii, its flavours, and its culture. By continuously evolving our offerings, we reinforce the role of cuisine as an essential element of the luxury travel experience.”
Led by Executive Chef Richard Polhemus and Chef de Cuisine
Chris Damskey - who both bring decades of expertise to this reimagined dining experience - the newly reimagined ULU restaurant showcases a range of cooking techniques, including oven roasting, flame grilling, and wok firing, while blending traditional Hawaiian flavours with pan-Asian influences. Set against the backdrop of the Kona coastline, ULU restaurant invites guests to indulge in a vibrant new menu celebrating bold flavours and fresh, local ingredients, crafted as a collaboration between Chef
Situated on the water’s edge, both restaurants feature stunning unobstructed oceanfront views to complement the refined yet relaxed ambiance - ideal to welcome both new and returning guests, as well as locals, to indulge in the rich bounty of Hawaii.
de Cuisine Chris Damskey and Executive Chef Richard Polhemus. Highlights include Ahi Tuna “Wellington” with Ali’i mushrooms and foie gras kabayaki; Tableside Poke, an elevated take on the classic Hawaiian dish with local bigeye tuna and Japanese bluefin tuna; Aromatic Steamed Whole Catch with shiso chimichurri, mo’betta lomi, and daikon slaw; and KojiAged Portabella Mushroom with wild mushroom jus, creamy taro, yuzu-kombu rice porridge, and black truffle.
Beyond its culinary offerings, ULU boasts an inventive cocktail program that fuses Hawaiian and Japanese spirits with locally inspired ingredients. Standout drinks include the Kahakai Sour, featuring the Resort’s exclusive Kuleana Nanea Aged Rum, fresh Hawaiian pineapple, Sudachi citrus, and vanilla shiso syrup; the Hualālai Harmony, crafted with Hibiki Harmony Whiskey, orange bitters, and Maui sugar syrup; and the Barrel-Aged Black Manhattan, a mix of Four Seasons Hualālai Whistlepig 10-Year Rye, Carpano Antica Vermouth, and Amaro Averna. These unique cocktails, characterised by tropical and umami notes, perfectly complement the restaurant’s culinary ethos.
The wine program at ULU is extensive and meticulously curated by the Resort’s sommeliers, who have
travelled globally to taste wines from the world’s most celebrated regions. Recognized over the years with Wine Spectator’s Award of Excellence, the diverse selection is crafted to complement the menu and pair seamlessly with the natural bounty of Hawaii Island, while creating an opportunity for guests to expand their palates with unique and exclusive varietals from across the globe.
Situated between the resort’s Ocean Pool and 1.8-million-gallon swimmable aquarium, King’s Pond, ULU continues to embody the natural, calming aesthetic for which it’s known - with the addition of modern fixtures and furnishings, and additional lounge seating to enhance the beloved oceanfront dining experience. Spanning the entire first floor, ULU features a central bar with a direct beach view and a sprawling outdoor patio to take in the stunning Hawaiian sunsets.
"As we continue to evolve and refine our culinary offerings, our goal is to create unforgettable dining experiences that honour the rich traditions of Hawaii while introducing guests to bold, innovative flavours," said Executive Chef Richard Polhemus.
"ULU is a celebration of both our past and future, where each dish tells a story of local ingredients, global influences, and the incredible beauty of our island." l
Lester Dean Joins Ocean Club
The Ocean Club has appointed Lester Dean as its new Executive Chef, a kitchen he is returning back to after a fiveyear hiatus.
The Ocean Club, A Four Seasons Resort, Bahamas has appointed Lester Dean as Executive Chef. Dean, a native of Nassau, Bahamas, previously served for nearly 16 years at The Ocean Club and is highly familiar with the Resort’s culinary program and signature restaurant, DUNE by Jean-Georges.
Dean joins The Ocean Club from Margaritaville Resort in Nassau, where he served as executive chef for the past five years. Previously, Dean served as Senior Executive Sous Chef for The Ocean Club, and before that promotion, he was Chef de Cuisine at DUNE by JeanGeorges.
“I’m thrilled that Lester Dean has
returned back home to The Ocean Club,” said John Conway, General Manager.
“He knows our property and our team, and knows the quality we strive to deliver. I am excited for Chef Dean to represent The Ocean Club as Executive Chef and know guests and locals will take notice of his culinary passion and talent.”
This year, The Ocean Club’s signature restaurant, DUNE by Jean-Georges, is celebrating its 25th anniversary, recently spotlighted on February 20, 2025 with a special appearance by the namesake Chef himself. Jean-Georges Vongerichten, chef/partner of DUNE, interacted with guests over a multi-course celebratory dinner and wine pairing.
Dean has worked with JeanGeorges over the years, and while he knows the DUNE kitchen well, he was pleased to discover the kitchen has been newly renovated this past year, with all new equipment. With Dune as a three-meal-period restaurant; Ocean Blu serving daily lunch along with dinner select nights a week; 24-
hour in-room dining; and numerous weddings and special events always on the schedule, Dean has a lot to oversee as Executive Chef.
The panache of The Ocean Club is what ultimately lured him back, along with a personal call from Conway himself.
“I always wanted this Executive Chef role at The Ocean Club,” Dean notes, commenting on how Conway’s personal invitation to come back to The Ocean Club team, along with calls made by People & Culture Director Trevon Thurston, really sealed the deal.
“However, in hindsight, I think leaving was what I had to do, because I learned so much operationally. From licensing to contracts and everything about opening a resort, I stepped out of my comfort zone.”
Lester Dean honed his craft for the past five years at Margaritaville, where he was able to build the culture and the food and beverage team from the ground up, and says his operational knowledge strengthened during his time there. Dean had the opportunity to create regular events, food truck nights, parties on the beach, and his favourite “chef’s table” event with the restaurant chefs, featuring a different specialty menu item for a fun, interactive evening. He plans to bring that energy and passion for creating buzz-worthy events to DUNE, and notes his favourite meal period is brunch.
“I’m a foodie, so I enjoy all cuisine, but I really like brunch," Dean said.
“You can explore a lot of different flavours. Items such as carrot cake pancakes and oxtail tacos, for example. I look forward to energising DUNE’s popular Sunday brunch.”
Dean holds a culinary arts associate’s degree from The University of The Bahamas in Nassau and brings more than 20 years of experience combined with roles at Four Seasons, Margaritaville and Atlantis. l
Chef Viki Geunes Joins Sofitel Legend Metropole
Sofitel Legend Metropole has welcomed acclaimed threeMichelin-starred Chef Viki Geunes for a residence of exclusive events.
Sofitel Legend Metropole Hanoi, the 124-year-old luxury hotel in Vietnam’s capital, will welcome Chef Viki Geunes of the three-Michelinstarred fine dining restaurant Zilte in Belgium for a series of exclusive “four-hands dinners” at Le Beaulieu in April.
Chef Geunes one of Belgium’s most celebrated chefs, is known for his refined technique and innovative, experimental approach to flavours. A self-taught culinary master, he forged his path to the top through dedication and discipline. In 2021, he
earned the rare distinction of a third Michelin star, with the Guide praising him as a fastidiously meticulous chef who delicately plays with each texture and flavour, conjuring up food that is complex and gutsy, yet free of fussy frills.
His restaurant, Zilte, located on the highest floor of the MAS Museum with panoramic views of Antwerp, is one of only two three-starred establishments in Belgium. Since 2023, it has been a distinguished member of Relais & Châteaux, and in 2024, it joined the prestigious Les Grandes Tables du Monde.
At Le Beaulieu, Chef Geunes will collaborate with Chef de Cuisine Charles Degrendele, a native of Marseille, France. Chef Degrendele will bring a fresh perspective to modern French cuisine with a culinary background that spans diverse cultures and influences. His
dishes epitomise his culinary vision in three words: sustainable, innovative and simple. They showcase the finest produce, pay homage to dedicated suppliers, and present ingredients in an artistic and elegant manner.
Together, the two chefs will craft an exceptional six-course menu, where sophisticated compositions, daring flavors and a masterful play on textures blend seamlessly.
The meals will be served on April 4 and 5, between 6pm and 10pm, and priced at VND 7,000,000 per person (with an optional VND 2,900,000 add-on for wine pairing).
The dinners will have limited availability, and the hotel highly recommends securing a place early for this exclusive dining opportunity. The collaboration promises a oneof-a-kind gastronomic experience, drawing food connoisseurs in the local community and beyond. l
New Culinary Adventure at Waldorf Astoria Costa Rica
Waldorf Astoria Costa Rica Punta Cacique has introduced six new culinary journeys, each inspired by Guanacaste's rich heritage.
Image Credit: © 2025 Hilton
Waldorf Astoria Costa Rica Punta Cacique has unveiled an immersive culinary journey across six distinct restaurants that celebrate the rich heritage of the Chorotega people indigenous to the Guanacaste region. Drawing inspiration from their ancient traditions and the unique flavours of the area, each dining experience celebrates the cultural legacy of Costa Rica.
Executive Chef Nicolas Piatti and Food & Beverage Director Ana Martinez will oversee the resort’s culinary philosophy that goes beyond exceptional dining and is deeply rooted in sustainability and environmental stewardship. By working with small-scale farmers and
sourcing ingredients from nearby plantations, the culinary team will preserve time-honoured agricultural practices and craftsmanship while minimising the resort’s ecological footprint. Every dish tells a story of the land, the people, and the rich cultural heritage of Guanacaste.
“Our culinary experience is designed to create a connection for our guests, to the flavours of Guanacaste, the people and the land that make this region so special,” said Nicolas Piatti, executive chef, Waldorf Astoria Costa Rica Punta Cacique.
“When guests dine with us, I want them to feel immersed in the story of the place, knowing that every dish is a reflection of the care and dedication of small-scale local producers. Through our commitment to sustainability, we hope to share the natural and cultural wealth of Costa Rica while offering an unforgettable dining experience that supports the community and preserves the land for future generations.”
“Our vision is to create dining experiences that transcend the plate and delight the senses while creating a connection from the land, to the people, to the plate," said Ana Martinez, Food and Beverage Director, Waldorf Astoria Costa Rica Punta Cacique.
“We aim to forge a deeper connection between guests and the source of their meals, fostering an appreciation for the locality and craft behind every bite.”
The brand’s signature Peacock Alley Bar will embrace Costa Rica’s “pura vida” lifestyle, offering small
Our vision is to create dining experiences that transcend the plate and delight the senses while creating a connection from the land, to the people, to the plate,
plates that celebrate ancestral flavours, such as tostadas and empanadas, alongside craft cocktails like the Nicoya, made with Centenario six-year rum, dandelion, cucumber, lime, mint, dandelion oil, and raw sugarcane, and the Chorotega, featuring Costa Rican rum, corn liquor, coffee, vanilla, and chocolate truffle. Honouring Chorotega traditions, pottery and earthenware will be used to store infusions, garnishes, and aged cocktails and spirits.
Select cocktails will be served in handcrafted clay vessels created by regional artisans, adding an authentic and soulful depth to every sip. The bar’s design features a curated collection of global discoveries, showcasing the stories of sophisticated travellers while a bespoke ceiling mosaic with captivating patterns enriches the space. Interior and exterior lounges, including a local stone fire pit, seamlessly extend the ambiance from indoors to outdoors. l
Image Credit: © 2025 Hilton
Enhancing Guest Experience with Cutting Edge AI Solutions
Aiello, a leading startup specialising in Natural Language Processing (NLP), is proud to announce its partnership with Millennium Hotels and Resorts (MHR).
Leveraging Aiello's innovative AI technology, this strategic initiative aims not only to enhance the guest experience through personalised, voice-activated services but also to establish new benchmarks for operational efficiency and environmental sustainability.
"Millennium Hotels and Resorts distinguishes itself by leveraging cutting-edge technology and is committed to delivering exceptional guest experiences with a Blue Ocean Strategy mindset," shared Saurabh Prakash, Interim Chief Operating Officer and Chief Commercial Officer at Millennium Hotels and Resorts.
"By embracing Aiello's AI technology, we're adopting a datadriven approach that allows us to better understand guest preferences, enabling us to deliver personalised services while unlocking new revenue opportunities."
Aiello CEO and Co-founder Vic Shen said through this collaboration,
Aiello has demonstrated how its AI solutions can transform hotel management.
“By creating a bespoke AI database for MHR, alongside a property and corporate dashboard that visualises AVA and TMS user behavior data, we empower hoteliers to monitor and understand guest interactions anytime and anywhere,” said Shen.
“With the addition of a multi-hotel view, MHR gains a comprehensive understanding across properties, enabling data-driven strategies and truly personalised service. Together with MHR, we're leading the digital transformation of the hospitality industry, creating more intelligent and intuitive hotel environments."
Ke-Vin Lim, Head of Group Innovation at City Developments Limited (CDL), emphasised that Millennium Hotels and Resorts (MHR) was the first hotel group in Singapore to implement the AVA in guest rooms.
"This initiative reflects our
This initiative reflects our commitment to integrating advanced technology, significantly enhancing property value and positioning us as more competitive and attractive for the future,
commitment to integrating advanced technology, significantly enhancing property value and positioning us as more competitive and attractive for the future," he said.
Lim also noted that the adoption of AI aligns perfectly with MHR's sustainability vision.
"By replacing outdated inroom amenities and printed materials, we're making a longterm, sustainable investment," Lim commented. MHR's six properties in Singapore have already achieved the Global Sustainable Tourism Council (GSTC) certification.
Shen also emphasised that by replacing the cabling in over 2,300 rooms with AVA, Aiello would reduce 6,240 kilograms of carbon dioxide emissions, which is equivalent to what would require 284 trees to absorb, further underscoring MHR's commitment to environmental responsibility.
According to an Oracle study, 67 percent of hotels are facing staffing
shortages, with 12 percent indicating that this impacts their operational effectiveness.
"Addressing these operational challenges has been a key motivation for integrating technology into MHR's systems," said Andy Tan, Senior Vice President of global Sales and Partnerships at MHR.
"Integrating AVA with our task management system, housekeeping staff can receive real-time updates on room statuses and guest requests, reducing manual tasks and streamlining workflows," he added.
While system integration posed initial challenges, the expertise of Aiello's team ensured a smooth transition with minimal disruption to the existing IT infrastructure.
As the first hotel in MHR group to implement AVA, M Social Hotel Phuket has achieved significant success in transforming guest services.
"Our goal was not only to enhance operational efficiency but also
to deliver a seamless, enjoyable experience for our guests," said Pjey Mayandi, General Manager of M Social Hotel Phuket.
Serving as the hotel's central hub, AVA integrates cloud-based phone systems, task management, in-room dining, and smart room controls, significantly streamlining operations. Since replacing traditional in-room phones, M Social Hotel Phuket has seen a significant reduction in call volumes, further showcasing the system's effectiveness.
Aiello has remained dedicated to expanding its comprehensive SaaS platform, Aiello-One, to more hospitality providers across Southeast Asia, Japan, and beyond, empowering hoteliers to unlock the full potential of smart technology and deliver unparalleled guest experiences. With robust backing from partner in Singapore, Go Nimbus, Aiello is well-positioned to scale and implement these innovative solutions across the region. l
