It’s National Curry Week 7-13th October and, as any restauranteur, chef or pub manager knows, an ideal beverage accompaniment is, of course, beer! American craft beer is particularly appropriate with its wide flavour spectrum and big, bold flavour characteristics.
Since the 1970s Indian cuisine has gained in popularity amongst UK consumers with curry becoming one of the nation’s favourite dishes. Curry is often paired with lager as the default choice of beverage accompaniment. However, offering different and more creative beer pairing ideas will add interest to the menu, compliment your dishes and help drive sales.
Beer is a good accompaniment to curry because the carbonation and hop bitterness will cut through the spicy, sometimes high fat content in a recipe. Carbonation found in beer will cleanse the palate and scythe through a rich, creamy sauce so that your mouth is refreshed and ready for the next bite. A low level of hop bitterness will both complement and cut the spicy flavours of a curry and calm the heat of fiery, hot ones. Dark beers such as brown ales, porters and stouts are also good partners because their malty sweetness balances the hot spices found in intensely flavoured curries to create a rounded, harmonious pairing. Note the alcohol level of a beer – a general rule of thumb is to pair a high level of heat with a beer that’s low in bitterness and alcohol content.
For teetotallers and anyone abstaining from alcohol, alcoholfree beers work just as well as their alcoholic counterparts particularly those with a hop forward flavour profile such as Athletic Brewing Co Free Run Wild IPA.
Check out these pairing ideas:
• Chicken Tikka Masala – pale ale or IPA works well with this dish due to the rich, creamy, high fat content of the sauce. A beer like Sierra Nevada Pale Ale is ideal and also pairs well with Chicken Korma or Butter Chicken
• Prawn Dhansak – pilsner lager will complement the succulent, minerality of the prawns and its hint of hop bitterness will refresh the palate after the hearty, earthy note of the lentils
• Lamb Madras – a hot, flavoursome curry calls for a beer with low bitterness and low alcohol content such as a blonde ale or Helles lager to help calm the heat of the spices and reset the palate, eg. Stone Brewing Co Buenaveza Salt & Lime Lager
• Vindaloo – offer a dark beer with a high level of malty sweetness to balance the tangy, spicy heat of this classic, fiery curry. Ensure the alcohol content is low or the pairing will be too intense!
The UK is an important export market for American craft beer, accounting for 7.9% of all exports and ranking as the third largest market globally.
Free downloadable resources to help you enjoy and understand American craft beer are available at www.brewersassociation.org or www.craftbeer.com
American craft beer is available from select national wholesalers for the trade and on-line retailers such as Athletic Brewing, Sierra Nevada shop, Beer Merchants.com, Beers of America or watch out for pre-orders of American craft beer on Cave Direct
OCTOBER 2024
ABDA Design Delivers Stand Out Cocktail Bar Experience for
Twelve Ashby
ABDA Design, a leading design consultancy specialising in the hospitality sector, has unveiled its latest project, Twelve Ashby, a sophisticated fine dining cocktail bar in Leicestershire. The design experts at ABDA were tasked by Kang Leisure to create a unique and immersive space that would stand out from other venues in the local area.
A vintage and eclectic theme was at the heart of ABDA’s design concept, together with the desire to create an exclusive venue that would captivate guests. The design team meticulously crafted the space, carefully considering the transition from day to evening and creating a dynamic ambience.
With a fine dining menu and a creative cocktail list, the venue’s owners were keen that the surrounding atmosphere matched the experiential nature of the food & drink offer. ABDA’s design team sought to address this with eye-catching features including large bespoke globe pendants and the layering of reed dish light fittings for a striking look and an impressive backdrop for guests’ photos. Another key focal point of the space is the specially designed corner wraparound bar, featuring gleaming brass inlays and sculpted lighting to give an elevated cocktail experience. The luxurious
bar area is complemented by a mix of contrasting materials, including tiled floors, distressed timber herringbone, and exotic foliage wallpapers. The result is a space that exudes both opulence and individuality.
“Twelve Ashby is a testament to our ability to create truly exceptional hospitality environments,” said Michael Hall, senior designer at ABDA Design. “Our goal was to design a space that would not only impress but also inspire repeat visits, with the eclectic design features offering guests something different every time. We drew upon our expertise in the sector as well as thorough research of the local area to ensure we created something unique. We believe we ultimately achieved this through a combination of bold design, a strong grasp of how different materials and finishes intersect, and a deep understanding of our client’s vision.”
Twelve Ashby has been incredibly well received, establishing a reputation as an exciting destination in the local area.
“Feedback from our client has been fantastic and we couldn’t be more pleased with what we achieved together” concluded ABDA’s Michael Hall.
Twelve Ashby is the latest addition to the specialist hospitality design firm’s portfolio, which includes projects for many other leading restaurants, bars, and hotel groups. ABDA Design works closely with its clients to turn ideas into reality with interior design and brand development, commercial kitchens plus build and interior fit outs.
For
SEC spearheading a heat recovery revolution
A leading bar operator is using innovative heat recovery technology from wholesale group Beijer Ref to reduce energy costs and achieve ambitious sustainability targets.
The Revolution Bars Group operates two recognised brands, Revolution and Revolución de Cuba, alongside two new concepts in Playhouse and Founders & Co. With the recently acquired Peach Pubs, the group now has a portfolio of 88 venues.
In keeping with its aim to become the first bar company to reach Net Zero before 2030, the business is keen to reduce its reliance on fossil fuels. So, it selected the Sustainable Energy Controller (SEC)-100 heat recovery system, manufactured by
SCM Frigo, for its Revolution Leeds venue in the heart of the city’s fashionable Exchange Quarter.
With a below-ground cellar, refrigeration and air conditioning equipment all located together in the first-floor plant room, the site had been using a gas boiler to provide heat throughout the building together with an immersion heater to generate hot water. The SEC unit has been connected to the bar’s existing Marstair beer cellar system and uses rejected and otherwise wasted heat from the cooling equipment to produce hot water.
The SEC-100 heat recovery system has been installed at Revolution Leeds, part of the city’s Exchange Quarter.
Attractive proposition
Clair Deighton, Beijer Ref’s Product Development Manager, said: “The project for Revolution provides further evidence of SEC’s real-world ability to reduce a user’s carbon footprint, reduce operational costs and produce free hot water from what would have been wasted heat.
“The capability to make the fridge system operate as a heat pump when not working to satisfy a hot water demand makes SEC an attractive proposition to any bar operator.
“In a typical restaurant or bar, refrigeration accounts for up to 40% of total energy costs, while heating hot water (potable and wet system) adds 35%. This makes SEC suitable for any business using a refrigeration system, with hospitality venues including cellars and kitchens being the ideal application.
“A further key benefit for the customer is our ability to generate an energy survey covering the current system, proposed system and associated savings, in terms of both energy and CO₂ emissions.’’
‘Obvious and easy decision’
Andy Dyson, Building Development Manager at Revolution Bars Group, said: “When Beijer Ref reached out to us regarding SEC, it was an obvious and easy decision for us to take this further. Not only has SEC reduced our operational costs but it is also contributing towards our journey of becoming the first Net Zero bar company before 2030.
“The team at Beijer Ref provided us with energy and carbon saving costs before the installation and the ROI was very appealing. We look forward to seeing the data over the coming months and working closely together in the future.”
With a cellar cooling duty of 4.6kW in addition to the energy generated by the cellar cooling compressor of 1.15kW, a projected run time of 14 hours per day on average represents 26,444kW/year of recoverable heat. This equates to approximately 1700 litres of hot water daily and provides 5104 grams of CO2 savings per year*.
Beijer Ref UK’s Sustainable Solutions team offers a free consultancy and system design service for anyone considering SEC for a project. For more information on how this heat recovery technology can contribute towards Net Zero targets, please contact sustainablesolutions@beijerref.co.uk
www.beijerref.com
*Carbon reductions calculated using 0.183kgCO2/kWh for the gas usage replaced, and boiler efficiency 85%.
The high efficiency SEC heat recovery system is reducing both costs and carbon footprint for the bar operator.
HELPING HOSPITALITY GET A HANDLE ON LEGISLATION
Compliant recycling and how it’s better for business
With just months to go until new sweeping commercial recycling rules come into force for businesses in England, 93% of hospitality leaders say they are concerned about the impact the legislation will have on their businesses, a new survey has revealed.
How will hospitality be affected by new recycling rules?
From 31st March 2025, new ‘Simpler Recycling’ legislation, being brought in under the Environment Act 2021, will require all businesses with 10 or more employees to separate dry mixed recyclables and food waste from their general waste, prior to collection from their premises. The survey of 250 hospitality businesses, conducted by international waste and recycling manufacturer Rubbermaid Commercial Products (RCP) through Censuswide, showed that while 88% are already separating some waste for recycling, only 34% are currently separating food waste. With 920,000 tonnes of food wasted by hospitality and food service outlets each year1, and the average UK hospitality business spending up to £50,000 every year on sending food waste to landfill2, it’s clear that the industry has some substantial changes to make ahead of the March deadline.
With the food waste recycling mandate meaning hospitality is set to be one of the sectors most impacted by the legislation, respondents reported key concerns about the effect of the legislation on their businesses. Furthermore, just 62% of hospitality SMEs (<250 employees) were actually aware of the changes they need to make, compared with 92% of larger hospitality business (250+ employees) and 78% of SMEs in other sectors.
For large hospitality businesses, the top concern was the timescales to make the changes (55%), followed by cost (51%) and lack of knowledge (49%). Restaurants in particular are worried about timescales (72%), while bars showed concern about a lack of knowledge (64%), and catering companies (55%) and fast food restaurants (54%) said they are most worried about reputation.
Come March 2025, businesses will be required by law to separate waste for recycling, however, getting ahead of the rule changes now could see hospitality businesses reap the benefits of cost savings earlier, while also improving their sustainability credentials. Businesses who are not currently on track to make the changes in time must also consider that landfill taxes are set to rise by 20% in April 20253. What’s more, getting an efficient system into place now gives organisations more time to implement a culture of recycling by training staff and educating customers about how and where to recycle their waste, helping to maximise the sustainability and cost benefits of improved recycling.
Find out more about the upcoming legislation click here
Don’t wait for the deadline
HOSPITALITY ON NEW
About the survey
The research was conducted by Censuswide, among a sample of 250 SME decision makers and 300 hospitality decision makers with responsibility for waste and recycling management in England (18+). The data was collected between 25.07.2024 - 31.07.2024. Censuswide abides by and employs members of the Market Research Society and follows the MRS code of conduct and ESOMAR principles. Censuswide is also a member of the British Polling Council.
EYE CATCHING LOUNGE FURNITURE
In Stock and ready to ship!
Kempsey Chair shown
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In addition the chair frames such as the Worcester, Clifton, Broadheath, Bransford and Kempsey are held in the raw so can be stained and polished to our customers' requirements and delivered within 7 - 10 days.
Seat pads in a standard brown faux leather but can also be upholstered in customers own material.
Amanda Chair
Daisy Chair
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Les Roches celebrates 70 years of excellence in hospitality education
Les Roches, one of the world’s premier institutions for hospitality management education, is proudly celebrating its 70th anniversary this year.
Since its founding in 1954, Les Roches has been a beacon of excellence, shaping the next generation of leaders in hospitality and tourism industries across the globe.
Over seven decades, the school has remained committed to providing world-class education, consistently evolving to meet the dynamic needs of the sector, and ensuring its graduates remain at the forefront of innovation and expertise.
A Legacy of Leadership in Hospitality Education
Les Roches’ legacy is deeply rooted in its commitment to combining academic rigor with practical, hands-on learning.
From its inception in the Swiss Alps, to its development in Spain (Marbella) and United Arab Emirates (Abu Dhabi), the institution has championed the importance of experiential learning, giving students the unique opportunity to work alongside industry professionals, develop essential leadership skills, and engage in realworld projects.
The school’s global reputation is bolstered by its impressive alumni network, which includes over 16,000 hospitality leaders, entrepreneurs and innovators who have shaped the industry in meaningful ways.
Reflecting on the institution’s inception, Francis Clivaz, the visionary founder of Les Roches, said: “When we established Les Roches, our mission was to create a school where students would not only learn hospitality management but would also embody the values of excellence, service and leadership. Les Roches has consistently demonstrated an incredible ability to reinvent itself over the past 70 years, always anticipating and responding to the evolving needs of the hospitality industry. This capacity for innovation and adaptation is what has allowed us to remain at the forefront of hospitality education, preparing generations of leaders for an ever-changing global landscape.”
Today, Les Roches stands as one of the top hospitality management schools worldwide, offering undergraduate, graduate and MBA programs that are designed to provide students
with the skills and insights necessary to thrive in a rapidly evolving global marketplace. It ranks in the top five in the world’s higher education institutions for hospitality and leisure management (QS World University Rankings by Subject, 2024).
Embracing Innovation
As part of its commitment to staying ahead of industry trends, Les Roches has invested heavily in innovation and entrepreneurship.
A key initiative in this regard is the Spark Innovation Sphere, an innovation hub that fosters creativity, collaboration and technological advancements within the hospitality space. Through Spark, Les Roches connects students with industry leaders, tech pioneers and start-ups, empowering them to explore and develop cutting-edge solutions for the future of hospitality.
Spark has become a launchpad for groundbreaking ideas, driving new approaches to sustainability, guest experience and digital transformation in the sector. This ecosystem not only enhances the student learning experience but also positions Les Roches at the forefront of hospitality innovation, ensuring it continues to adapt and thrive in a rapidly changing world.
A Campus Transformation: Investing in a Global Student Experience
As part of its ongoing evolution, Les Roches is proud to unveil the renovation of its flagship campus in Crans-Montana, Switzerland.
The original campus, where the school was founded 70 years ago, has undergone significant transformations to better serve the needs of its students. The newly redesigned lobby, food & beverage area, gym and spa are all part of Les Roches’ holistic approach to education, recognising that student wellbeing is essential for both academic success and personal growth. Click here to continue reading >>>
Decimo at The Standard, London New Menu To Embrace the Spanish
Chef Peter Sanchez-Iglesias introduces a menu inspired by the beloved cantinas of Madrid and Mexico City
Decimo, The Standard, London’s sophisticated SpanishMexican restaurant, will unveil its relaunch today, embracing a new concept inspired by the eclectic cantinas of Madrid and Mexico City. Having celebrated its 5th anniversary year, Decimo’s fresh menu focuses on timeless Mexican-Spanish flavours while embracing the Spanish art of ‘sombremesa’ - the after-meal tradition of relaxing into the evening, extending dinner into the later hours.
Translating to ‘over table’, sombremesa is the Spanish tradition of lounging for hours after dessert while talking, drinking and sharing meaningful moments around the table. The distinct cultural tradition of sombremesa is a reflection of the laid-back, indulgent Spanish culture, with food as an opportunity to come together. Decimo’s new look and feel will invite London diners to embrace this uniquely Spanish artform, with an extended dining menu and cocktail list to be enjoyed into the early hours.
Decimo’s Head Chef Peter Sanchez-Iglesias’ menu embraces the art of open fire cooking, merging the Spanish cuisine of his heritage with his love of Mexico.
The Standard, London
London Relaunches with a Spanish Art of ‘Sombremesa’
The expanded new menu features a number of shared small plates and mains, allowing guests to curate their dining experience. Stand outs include Crab Empanada with Lime and Cull Yaw (aged lamb) Tacos, and some new iterations of Decimo’s signature ‘not-your-average’ Spanish tortillas, topped with Truffle and Artichokes. New larger plates include Half Roasted Annatto Chicken and Scallops cooked in Beef Fat, as well as Decimo classics including Black Cod cooked in Banana Leaf, Iberico Pork Loin and Charred Hipsi Cabbage with Garlic - all cooked over fire. For dessert, Decimo’s decadent Chocolate Mousse and Olive Oil is served tableside. The core menu will be accompanied by a range of specials that will call on fresh seasonal ingredients prepared with Spanish flair.
By day, Decimo will offer a reimagined Menu del Dia for lunch, offering a selection of starters and sides for the table with a choice of Chicken with Ancho Butter Sauce, or Artichoke with Padina Lentils for mains, at £30pp. On Saturdays, Decimo’s beloved brunch menu will offer a mix of sharing tacos - Half Grilled Chicken with Annatto Abobo, Sweet Potato & Black
Beans, and Baja Fish Tacos, as well as a contemporary take on Huevos a la Flamenca and Tortilla de Gambas Rojas, offered from 12pm - 2:20pm every Saturday.
Chef Peter Sanchez-Iglesias says: “Since opening Decimo five years ago, I’ve experienced an incredible range of culinary experiences in both Spain and Mexico, and I’m excited to share an expanded menu that our guests can take part in.”
Decimo’s new menu will be enjoyed alongside by an innovative cocktail list that touts contemporary SpanishMexican mixology to include a new Plantain Mezcal Martini, Corn Michelada made with waste corn, as well as Decimo’s much-loved margaritas, a range of No & Low options and more.
The Mezcal Martini section has been expanded to explore new agave (Siete Misterios, Espadin Mexicanito Ensamble, Joven 100% Maguet).
Zoe Burgess, Decimo’s Beverage Consultant, says: “Over the years, I’ve worked closely with Chef Peter to understand the tonality and intensity of his menus. It is important that the drinks balance and integrate well with the food, as well as stand alone for the guest who visits Decimo for a drink-led experience.”
To further embrace sombremesa, Decimo will launch a Late Night programme of live music and DJs, including ‘Latin Lates’, which will include sets on Friday evenings such as Flamenco, Brazilian Jazz, Cumbia and Bossa Nova. The new design will also introduce revamped lighting and sound system to complement Decimo Late Nights, and keep the vibes high as guests twirl into the night.
A Bespoke Brand Gives a Historic As Boutique Hotel: The Creative Branding
Hotel Anna & Bel is a boutique hotel, tucked away on the residential streets of Susquehanna & Belgrade in Fishtown, Philadelphia. Though the streets give the new hotel concept its name, the hotel’s brand narrative celebrates the two fictional sisters who are representative of the building that once served as a women’s asylum and later one of the city’s earliest retirement homes.
Built with ornate details and architectural flourish, the client fully renovated this 1769 “home for indigent widows and single women” and the property’s restoration has been thoughtfully considered, with the oversight of the Philadelphia Historical Commission, to preserve its historic character and original charm. Cohere was enlisted to conceptualize the entire brand identity, narrative, and creative materials.
Cohere facilitated the strategy and advisory, guiding the property owner through the branding process, ultimately partnering with Life House Hotels on the operations and management. Cohere played a pivotal role in the successful opening of Hotel Anna & Bel, crafting a distinctive brand experience that has captivated both guests and critics. The essence of the Anna & Bel narrative shows itself throughout the brand with illustrative marks and thoughtful copy to create a brand that has an alluring flare, an understated yet memorable point of view, and a light feminine touch.
Anna & Bel, Fishtown’s newest darling, soft-opened on August 7th, 2024 and celebrates its grand opening on September 5th, 2024. Rooms start at $300 per night and can be booked through the Anna & Bel website. It’s the original details, like ornate moldings and a grand staircase, that truly transport guests to another era. Our branding reflects these storied elements, from room numbers to custom bandanas for the front desk staff, and we’re excited to see them come to life on the new website. Their team has done a remarkable job of bringing a long awaited addition to the area. This beautifully restored 18th-century property now as a modern hotel features a charming courtyard and inviting common areas designed for connection. The team behind the project is Philadelphia-based real estate development firm Foyer Project with architecture house, B March.
Branding Agency Behind Philadelphia’s Anna + Bel Hotel Opening
This project exemplifies Antoinette and Cohere’s expertise in blending unique design with strategic branding to create memorable hospitality experiences. You can explore additional details of this project here: Hotel Anna & Bel Cohere’s Case Study
Prestigious brands, glamorous locations, amazing career opportunities. There are so many reasons why careers in the luxury hospitality sector are so enthusiastically sought-after by young talents studying at Glion and elsewhere. Maybe this is your dream destination too? If so, or even if you’re just curious about premium hospitality as a career destination, I hope in this article I can provide you with some useful insights into what it takes to get into – and then thrive within – high-end hospitality. Plus I’ll also take a look at the broader luxury sector.
What makes luxury, luxury?
What is the definition of luxury? Put simply, there is no single answer to that question, thanks to the incredible variety that exists between our needs and desires as human beings.
For some of us, luxury is as simple as breakfast in bed; for others it’s the luxury of time spent with family and friends away from work or other commitments. For the more ‘traditional’ luxury customers it’s a bit of sparkle and ‘bling’ –a rare and expensive product from a renowned brand.
What is a universal truth is that luxury is not the everyday. If you have the ability to eat at a Michelin-starred restaurant every evening – that isn’t luxury, no matter how good, or expensive, the meals are. Genuine luxury has a rarity, a barrier to entry, that puts it in the realm of the extraordinary.
It’s also true that the notion of luxury is evolving from where it was 10 or 15 years ago. Today, consumer tastes are shifting from luxury in the shape of material things towards luxury in the form of incredible experiences which make people feel special and uniquely privileged.
If anything, this trend has been supercharged by social media channels such as Instagram and TikTok, where people love to share photographs of themselves in amazing places or doing amazing things.
This is, of course, music to the ears of luxury hotel operators, private yacht charter companies, bespoke travel consultancies, and all the other players within the everexpanding experience economy.
It also provides additional context to one of the more eye-catching recent trends in high-end hotels: the arrival into the sector of brands more associated with the luxury fashion industry, such as Bulgari and Armani, as well as the international luxury houses such as LVMH.
Even for physical luxury goods such as watches, the product is now more tightly wrapped in the ethos of the experience. For example, entering many high-end watch boutiques today is more akin to walking through the doors of a private members’ club. It’s an authentic hospitality experience, complete with a complimentary cocktail or glass
of Champagne in many cases. No wonder the luxury retail industry has been so keen to poach employees from the hospitality sector in recent years.
Why choose a career in luxury hospitality?
Why should an ambitious individual like you be targeting luxury careers as your hospitality employment playground? And where should you be directing your efforts to get hired?
There are several answers to the first question, but in these uncertain times perhaps the most important answer is that it’s a profession with a solid future. The wider luxury industry is known for being recession-proof, and when you couple that with our innate desire to travel and experience new things, then luxury hotels and resorts will only grow in number while also becoming more diverse in the experiences they offer.
Another factor to consider is that luxury hospitality is the perfect career choice if you are a ‘people person’; and especially if you find joy in making others happy. The ability to deliver happiness at a person-to-person level is a major attraction to many who work in hospitality, and not just at the luxury end of the spectrum.
This also protects the business of hospitality from being overwhelmed by technology, and especially artificial intelligence (AI). There’s little doubt that technology can support the customer service ethos (for example through customer relationship management systems); but a machine cannot come close to replacing genuine face-toface interactions, or the added value we can bring through creating unique and personalised experiences.
Last but not least, there’s a lot of personal prestige in working for a luxury fashion brand like Louis Vuitton; and the same is true for top luxury hotel brands like Mandarin Oriental, Four Seasons, Peninsula, and others.
That latter point is also pertinent to the second question on where to target your efforts to find your dream role. My answer is the same as that which I give to Glion students; and it’s to make sure you fit with the brand. Ideally, make sure it’s a brand you are genuinely passionate about, and of which you’re either a customer or would be if money were no object.
in high-end hospitality
Getting a luxury career – where to start?
I may be biased, but I’d say the best place to start your career in luxury and/ or hospitality is at Glion!
That may sound flippant, but there’s serious logic behind it, because when I talk to the luxury brands we partner with, they all tell me that they are looking for people who understand what luxury is all about. They want individuals who have an appreciation for luxury that allows them to see beyond the notions of privilege and to appreciate some of the purer definitions of luxury which I quoted at the start of this piece.
Such notions are at the core of our DNA as a school. However, even if you choose a different institution, or try and get into the industry without a specialised education, there are some ‘table stakes’ you’ll need when it comes to skills and behaviours.
Skills needed for a career in luxury hospitality
Here I’m going to break down the skills and attributes that will help you navigate a successful career in high-end hospitality. At the top of my list are the soft skills – problem solving, empathy, teamwork, communication, and so on. A major contributing factor in great service is anticipation combined with emotional intelligence and good interpersonal skills. Can you anticipate a guest’s needs and adapt accordingly? Are they here for a special occasion? What’s their favourite welcome drink? Do they look tired after a long flight, and just want to get to their room as speedily as possible?
In luxury hotels especially, you’ll have more personal license to deliver complimentary treats and unique client experiences without having to consult with line managers first. For those who like this additional responsibility it’s a real perk of the job, since it’s a form of
empowerment; making you feel trusted in a way that you won’t always find within a more mass-market brand.
I’m often asked if emotional intelligence is something innate within us or can be learned. I think it’s something we can be born with an amount of – and certainly this provides a head start in a career like luxury hospitality. Equally, I believe it can be nurtured and developed with the right education and training.
Another vital attribute to learn is humility. Being able to listen and be humble is extremely important, especially at the outset of your career where you’ll invariably find yourself in entry-level positions (even manager-intraining programs for graduates tend to start people on the ‘shop floor’). Humility is not something that comes to us naturally, and it’s one of the reasons our Bachelor’s degree work placements begin with a stint in an operational role. Learning by doing.
Jacquie Lutz is Head of Career Services & Industry Relations at Glion Institute of Higher Education.
For a global business like hospitality, cultural intelligence and adaptability are also extremely useful soft skills to possess. In a typical international hotel or resort your guests could literally be arriving from anywhere, and while nobody could be expected to learn the intricacies of every culture, there is an onus upon you to be respectful and to try to commit some of the most important cultural characteristics to your memory bank. Here, too, language abilities can be useful. At Glion, we offer language classes as elective courses, and I’d say on average our students speak two or three languages with reasonable fluency.
The final soft skill I want to mention is creativity – or what I prefer to call the ability to conjure the unexpected. I already mentioned the additional freedom to delight a guest that you’ll enjoy working within luxury hospitality; and this is your chance to catch the eye of your manager or the general manager. It really does work, too: I’ve seen guest comments praising a student on internship for providing an unexpected moment, which have been passed on to me by the hotel GM.
What about the hard skills, also referred to as technical skills? Business acumen, strategic thinking, and so on. It’s a tough old world out there, and to be the best you do need a mixture of hard and soft skills. It’s why courses on financial accounting, data analysis, revenue management, corporate finance and similar topics are integrated into the academic portion of our hospitality Bachelor’s degree.
That said, the technical skills you’ll need to develop will vary considerably depending on the career path you choose. For example, if you wish to work as a luxury brand manager you will have to understand branding and marketing strategies, trend forecasting and other related disciplines. A lot of these practical insights you will pick up on the job – how well you do so will be reflected in the speed of your career progression.
Career paths available in luxury hospitality
On the topic of career success, let’s look at some of the paths to pursue for a luxury hospitality professional.
The obvious choices are 5* hotels and high-end restaurants. However, as the worlds of luxury and hospitality increasingly converge, you’ll have opportunities in retail, in private travel, but also the VIP elements in sports. In the latter case, there are certain sports – Formula 1, golf, showjumping, yachting –
which are playgrounds for luxury brands and VIP experiences. It’s a massive global marketplace, and one where exquisite hospitality skills are hard currency.
And, as I already mentioned, with the lines increasingly blurring between the worlds of luxury goods and luxury hospitality it’s opening up incredible opportunities to work at what we call the “luxury-hospitality crossroads” – for example, without straying beyond the LVMH group it would be possible to spend part of your career in luxury fashion brands with Louis Vuitton and part in luxury hotels at Cheval Blanc. If luxury is your passion, that’s a pretty exciting prospect.
How to advance your career in the luxury hospitality business
I wish I had the perfect answer to this question! What I would say is that one secret to success is never to be satisfied with where you are in your career. Always look to progress, to develop, and to learn more. The world is evolving ever more quickly and, as a young person, you will have to evolve with it.
In just the past few years we’ve seen the Covid pandemic usher in huge changes to the way we live, work, and look after ourselves. We can see this in the rise of health and wellness as a personal goal, and in our industry that’s meant a rapid growth in spa and wellness facilities, alongside a movement towards healthier cuisine with often locallysourced, farm-to-table ingredients. The same is true for the inexorable rise in demand for personalised experiences. If you wish to plot a leadership career in high-end hospitality, it’s imperative that you stay ahead of these industry trends and others.
That’s why this is such an exciting world to get into; because there is so much potential to develop. Luxury customers are always looking for new ideas, enabling them to be among the first to experience something. We see this with brand collaborations such as Louis Vuitton and Supreme or Omega and Swatch, which sparked frenzies when the product lines went on sale. If luxury brand management is your dream career destination, there’s arguably never been more opportunity to make your mark.
I would also emphasise the value of building your professional network, which you should be looking to accomplish at every step of your career, including during your degree program. This is also why studying at an industryfocused business school like Glion can be so beneficial, as it gives you access to a global alumni community that can be an incredible source of advice, friendship and job opportunities.
Lastly, and perhaps most importantly of all, make sure you’re in a place where you can fall in love with what you do. For most of us, a working career is four decades or more. You simply cannot last the distance if you don’t find enjoyment and inspiration in getting up in the morning to do your job.
That’s really the secret to navigating a career in high-end hospitality: to have the passion that puts a smile on your face every time you step out to deliver amazing client experiences.
Moxy Hotels Marks its first Decade with 100 Hotels in Europe and Brand Debuts in 2025
As part of its 10 year anniversary celebrations, Moxy Hotels has revealed plans to reach the 100-hotel mark in Europe by the end of 2025, with the anticipated addition of 17 hotels, including three market entries in Spain, Türkiye and Luxembourg.
Since its global launch in Milan, Italy, in 2014, Moxy Hotels, has redefined the hospitality experience for the next generation of travellers with its industrial design, buzzing social spaces and bold programming. It has also been breaking the rules of a conventional hotel stay – from guests checking in at the bar with a complimentary cocktail or mocktail to focusing on social spaces from morning to night.
“As we celebrate Moxy Hotels 10th anniversary, it has been remarkable to witness how the brand’s bold vision has resonated with travellers across Europe,” says Jerome Briet, Chief Development Officer, Europe, Middle East & Africa, Marriott International. “We continue to see a strong demand for hospitality experiences in the region that are as stylish as they are affordable. Our ambitious expansion plans for Moxy are less about being everywhere, in every market, and more about finding the right destinations that help us honour the playful spirit that the brand is known for.”
Moxy Hotels planned openings in Europe include:
• Moxy Barcelona (October 2024), marking the brand’s spirited entrance into Spain. Located in the up-andcoming neighbourhood of Sants, the hotel and its 414 stylish guestrooms is a stone’s throw away from the High-Speed train station, the historic city centre and FC Barcelona Stadium.
• Moxy Istanbul Beyoğlu (December 2024), this 168room Moxy, restored from the historical Afrikahan building, is located in the heart of Istanbul within walking distance from Taksim Square – one of the most renowned tourist destinations in the area. This will then be followed by the expected addition of Moxy Izmir.
• Moxy Luxembourg Airport (September 2024) marks Marriott’s debut in Luxembourg. Featuring 129 stylish and comfortable rooms, the hotel is located within the Skypark Business Center at Luxembourg Airport and is directly connected to the airport terminal via an indoor walkway.
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Unveiling the timeless sophistication of The Bristol
Following a tasteful refurbishment, The Bristol, a Doyle Collection hotel, proudly unveils its renewed identity as a 1930s-inspired, art-deco sanctuary along Bristol’s iconic harbourside. The epitome of timeless sophistication, The Bristol invites guests to experience unparalleled comfort and heartfelt hospitality, promising an unforgettable stay.
The Bristol’s transformation is evident from the moment guests enter the vintage-inspired lobby, reminiscent of a grand liner. Under the 1930s-inspired Murano chandelier, with hand blown Murano glass, and surrounded by mirrorlined walls and curated artwork from the private collection of the hotel’s owner, visitors are transported to an era of glamour and sophistication.
The recent refurbishment extends to 20 classic guest bedrooms and three luxury suites, designed in soft neutrals with dashes of rich colour. Flooded with natural daylight and offering views of the vibrant harbourside, these rooms provide a retreat of relaxation and comfort, ensuring every stay is a deluxe experience.
Dining at The Bristol is a culinary journey across
carefully curated spaces:
The River Lounge: The perfect spot combining elegance with modern comfort, The River Lounge provides a welcoming and relaxed space. Expect waterside views and a seamless transition from coffee and lunch, to cocktails.
The River Grille restaurant: An elegant and timeless all day dining destination that evokes a feeling of Parisian canal-side charm. Floor-to-ceiling windows, moss-hued walls, rattan seating and lush greenery enhance menus of local produce cooked over the Josper grill, brasserie style. It’s also the location for the ever popular Afternoon Tea.
The new lunch menu can be found here
The new evening menu can be found here
Rick’s: Inspired by golden times and faraway climes, Rick’s is a unique and glamorous cocktail bar perched on the unmatched location of the water’s edge. Its mesmerising overhead wicker lighting, lush greenery and candle-lit charm set the stage for an unforgettable experience on the harbourside. The perfect ambience to enjoy the sophisticated setting, guests can indulge in delectable after-work drinks, or catch up with family and friends over a sensational signature cocktail. Contemporary style with a classic twist, Rick’s is idyllic to watch the world (and the water!) go by, soak up some rays, enjoy a spot of alfresco dining or cosy up with a cocktail by the fire. Perfect.
So much more on offer
Not only a haven for leisure, The Bristol is also a premier destination for corporate events. With business facilities capable of accommodating up to 400 people and with on-site car parking, the hotel is well-equipped for both intimate gatherings as well as grand-scale events. Nine thoughtfully designed meeting rooms showcase modern technology, ensuring stylish and successful events.
Commitment to sustainability has earned The Bristol the Green Tourism Gold award annually since 2018, reflecting ongoing efforts to reduce waste, decrease carbon, and enhance the hotel’s green credentials.
In celebrating the allure of the city, The Bristol embodies a unique blend of design, sustainability, art, food, drink, shopping, music, culture, and travel. Join us in experiencing where timeless sophistication meets the vibrant heartbeat of the city at The Bristol harbourside.
The Bristol has recently launched a new overnight package, ensuring the best experience and the most out of any stay:
Winter Escape
Enjoy two or more nights with a 15% discount, complimentary breakfast and a drinks voucher to be used during your stay.
For those looking to book directly, complimentary late check out is offered alongside 20% off all Food and Beverage for the duration of your stay. Click here to book your stay.
www.doylecollection.com
Percipient today announced that the iconic, Manchester-based Lowry Hotel, has deployed Sage Intacct. As part of a digital transformation, Sage Intacct will support superior reporting, intelligence and management insights, instilling agility from which to launch new services, and scale to support business growth.
Having identified a need for a new platform, The Lowry selected Sage Intacct following a review of the market and a subsequent shortlist, which included Xero and Oracle. The decision was based on its flexibility and ability to integrate with existing systems, while Percipient’s extensive experience in the hospitality industry made it a natural fit when choosing a partner for the project.
The Lowry Hotel Raises the Standard and Percipient
Manchester’s Iconic Lowry Hotel with seamless reporting following
Standard with Sage Intacct
Hotel blends seamless service following digital transformation.
The perpetual intelligence within Sage Intacct means that The Lowry Hotel can behave more agilely because department heads can access the latest insights and make decisions accordingly. For example, Sage Intacct integrates with ProcureWizard to provide an overview of suppliers and spending so that relationships can be strengthened, economies of scale exploited, and discounts negotiated where relevant.
This intelligence also means that The Lowry Hotel has a live P&L, so you can click on it at any point to see where the business is at. While the idea of a continuous close seems a far-off concept, this capability brings the idea much closer to fruition. This level of automation has massively expedited the team’s quest to move to a completely paperless department, reducing the amount of paper used by around 70%.
Louise Longden-Scott, Financial Director at The Lowry Hotel, comments. “Not only did Sage Intacct meet all of our functionality requirements, but it was incredibly easy to use, intuitive and crucially, out of the box. Its multi-tenant cloud architecture, APIs for easy integration with thirdparty systems, and scale meant that it felt like a platform which would support us well into the future, and flex to accommodate new initiatives and innovations we might want to explore.”
“As well as being so easy to use, we’re saving so much time through its ability to just process everything in the click of a button. Everything is integrated, and the Accounts Payable (AP) offers more automation, which expedites the processing of Purchase Orders (POs) and payments, which equates to around 20% in time saved. More than that, the risk of inaccuracies as a result of manual error is all but removed,
and the way in which we communicate with our suppliers is far slicker. Month-end is quicker, and there is further potential to improve. The intelligence within it is just a game changer. The team can ask questions or seek more insight into a particular invoice or transaction, and Sage Intacct generates the relevant data analysis in seconds.”
“Percipient has extensive experience in the hospitality industry and a great deal here in Manchester. This experience, combined with first-hand and in-depth knowledge of the system, made for a smooth and fast deployment, but they continue to provide great support now that we’re live. They are so responsive, and in the event of us having to e-mail a query they quickly give us confidence that they’ll resolve it, and we’re looking forward to a continued partnership as we navigate our next chapter.”
“Sage Intacct represents a robust, scalable platform from which to manage our financials, providing the business with access to in-depth management information in a timely and user-friendly manner. The ability to make faster, more informed decisions is crucial in capitalising on new opportunities and mitigating risk, and with Sage Intacct at our helm, we’re confident that we’re in the best shape to deliver against the high standards which our brand is synonymous with.”
Hospitality outdoor light warning following boy’s death
Hospitality venues using outdoor lighting are being warned of the electrical dangers, as the mother of a boy who died after touching an unsafe light in a pub beer garden speaks out.
phs Compliance, one of the UK’s leading electrical compliance companies, said they are still hearing too many stories about unsafe external lighting as many venues fail to understand that they have the same duty of care for their outdoor electrical equipment as they have for their indoor.
Harvey Tyrell was just seven years old when he was electrocuted in a pub beer garden in London after touching an unsafe garden light in 2018. His mother, Danielle Jones, recently called for tougher legislation and for the hospitality industry to improve safety standards to ensure another tragedy is avoided.
Tracey Burtwell, Managing Director at phs Compliance, agrees. She said: “Festoon string lighting, pathway lights and floodlights can all bring an outdoor hospitality space to life, adding atmosphere and aesthetics that attracts customers and boosts sales. However, they also bring added risks.
“As outdoor lighting in this country is usually seasonal and often temporary, especially for outdoor events like beer festivals, venues will often not give it the same safety considerations as they would for permeant indoor lighting. It’s a blasé cultural attitude that needs to shift.
“There are ways that venues can ensure their outdoor lighting is safe. They should only use lighting equipment designed for outdoor use and they should regularly check equipment for damage or signs of water ingress. This is particularly important when bringing it out from storage.
“It is also extremely important to have a competent person install all of your outdoor electrical equipment. Leave it to someone who knows what they are doing and call in experienced experts. It is safer for everyone and protects your business too, ensuring you did your duty of care. You should also arrange for them to regularly test your outdoor electrical equipment to ensure it is safe to use and fit for purpose, especially before they are used.
“It’s not worth cutting corners on safety. An expert will know if the existing electrical installation is in good enough condition and compatible with your outdoor needs, and they can ensure sockets are not overloaded and that equipment is used in the correct location to avoid further risks like fire or personal injury.”
An electrical installation includes all fixed electrical equipment that is supplied through an electricity meter, such as cables, accessories (like sockets, switches and light fittings), fuse boxes, circuit breakers and residual current devices (RCDs).
A fixed wire test inspects and assesses an electrical installation’s main electrical wiring system to ensure it is safe to use and complies with British Standard BS 7671.
Electrical Equipment Testing (EET), also known as PAT testing, examines portable electrical equipment and appliances, like string lights, to ensure they are safe to use.
phs Compliance is the UK’s leading provider of electrical testing. They have the largest team of specialist statutory electrical testing operators in the industry. Services include statutory electrical testing, including EET/PAT tests and fixed wire testing, inspection services, maintenance and remedial work.
Beauty, we appreciate, is in the eye of the beholder.
Craftsmanship, we sense, is in the hand of the maker.
British pedigree in every detail – even to the choice of colour nish and trim. The fusion of style, technology &
Perfection, we experience, is in the Fracino bespoke studio.
