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JUNE 2016P A S S I O N F O R H O S P I TA L I T Y

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TECHnology 48

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F E aT u r E s Vol. 50, No. 5June 2016

HOTELS again showcases all things hot in our annual summer feature highlighting the people, as well as the design, F&B and technology trends leading the way forward.

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6 hotelsmag.com June 2016

Hot openings

Delta Hotels Debuts in u.s.http://hotelsm.ag/DeltaUSIn partnership with JHM Hotels, Marriott International in April debuted its Delta Hotels & Resorts brand in the U.S. with Delta Orlando Lake Buena Vista. The Florida hotel features 241 guestrooms, a resort-style outdoor pool, a kids’ game room and “splash zone,” and several food and beverage options.

Blog

CHurCHillian inspirations for Hotelshttp://hotelsm.ag/ChurchillInspirationAs Great Britain’s prime minister during World War II, Sir Winston Churchill served his country at a time when hope was almost lost. Today, hoteliers are in an economic war and struggle for survival with emerging disruptors such as Airbnb and OTAs. So, perhaps one of Churchill’s most famous quotes should be every hotelier’s motto: “We shall defend our island, whatever the cost may be. We shall fight on the beaches. We shall fight on the landing grounds. We shall fight in the fields and in the streets. We shall fight in the hills; we shall never surrender.”

interview

CHristopHer stafforD: builDing strong pillars for owners http://hotelsm.ag/ChristopherStaffordThailand’s Wongphaniert family is spinning off a new luxury boutique hotel management company, 137 Pillars Hotels & Resorts, from their first hotel, 137 Pillars House Chiang Mai. They named Christopher Stafford, former vice president of hotel operations at the family’s SilverNeedle Hospitality, chief operating officer to oversee the mission. HOTELS spoke with Stafford about working with the Wongphaniert family to create a new brand.

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Editor’s diary

EDITORIALJeff Weinstein, Editor In Chief

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Barbara Bohn, Managing Editor1.312.274.2209 E-mail: [email protected]

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Michelle Villadolid, Freelance DesignE-mail: [email protected]

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CONTRIBUTING EDITORSOriana Lerner, Erin Sund

PUBLISHINGDavid Wood, Publisher

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INTERNATIONAL ADVISORY BOARD Nakul Anand

Executive Director, ITC Ltd., Gurgaon, India

Stephen BartolinChairman, The Broadmoor, Colorado Springs, Colorado

Geoffrey GelardiManaging Director, The Lanesborough, London

Kirk KinsellPresident & CEO, Loews Hotels & Resorts, New York City

Alex KyriakidisPresident and Managing Director, Middle East and Africa, Marriott

International, Dubai

Christopher NassettaPresident and CEO, Hilton Worldwide, McLean, Virginia

Monika NergerChief Information Officer, Mandarin Oriental Hotel Group, Atlanta

Paul SistarePresident and CEO, Atlantica Hotels International, São Paulo

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Marcus Hotels & Resorts, Milwaukee, Wisconsin

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Passion for HosPitality

A shot of inspirAtionKeywords we use to make content decisions include “inspiring, elegant and global,” and this month we truly want to focus on inspiration and aspiration. What has become our annual summer Hot issue we hope offers a view of what’s trending in operations, as well as insights into the people making waves and breaking away from traditions.

One can’t helped but be inspired by the decision Marriott International CEO Arne Sorenson has made to take on the job of a lifetime, leading the team tasked with the monumental job of integrating Starwood into the giant Marriott system. This was not a job he had to take on as his mentor, Bill Marriott, first asked him if this was what he really wanted. But in talking to Arne, you can tell he sees this as the challenge of a lifetime, and he’s truly excited about defining what will surely become his professional legacy.

On the other end of the spectrum you have Christian Boyens, who has had to overcome multiple obstacles to re-launch what is no doubt one of the world’s most iconic hotels, The Ritz Paris. It was set to open on June 1 after a top-to-bottom, almost four-year refur-bishment, which carefully combines the old with the new, not to mention the managing director’s formidable task of taking his team back up to 500 from the 25 charged with leading the renovation. The eyes of the world are on The Ritz and Boyens.

I won’t hide it: I’m rooting for affable and dedicated Arne and Christian.Across the pages of this issue, take further inspiration from new ideas in design, F&B

and technology, where thought leaders are helping define what’s important now. For example, read how The Gettys Group in Chicago revamped the once-traditional lobby of the Renaissance Chicago Downtown into one that reflects how today’s consumers want to live with amenities including the Staytion Market & Bar, which serves local ales and lagers, hand-crafted cocktails and local street food. A high-low design approach pairs high-end finishes with raw, gritty, concrete and graffiti-inspired surfaces.

Speaking of cocktails, you can also learn about how hotels bars aren’t just mixing the drinks – they’re brewing, distilling and fermenting them, too. Cocktails are the rage and bar managers are most often focused on giving customers unique choices by partnering with local distilleries and breweries, or making their own batches of hooch to create stories and no doubt energize high-profit sales.

Of course, we do not leave out technology and this month we open our Trending section with a piece on messaging, which nicely compliments the Hot Technology section’s lead about guest experience apps. The takeaway on both stories: personal-ization rules the day and mobile is the only way to do it. If you can show guests service delivery excellence on their terms this is the way forward – like it or not.

Enjoy our summertime Hot issue. We hope we have served up some tasty and refreshing ideas and inspiration.

Editor In Chief

The NYU School of Professional Studies Tisch Center for Hospitality and Tourism, now celebrating 21 years of academic excellence, is a leading center for the study of hospitality and tourism. For additional information on the Tisch Center, visit: sps.nyu.edu/tischcenter

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Company Index

COMPANY ...............................PAGE COMPANY ...............................PAGE COMPANY ...............................PAGE

AccorHotels ................................................ 19

Aman...........................................................28

Amanemu ...................................................34

Belmond .....................................................30

Belmond Eagle Lodge ...............................34

Bklyn House ...............................................38

Café Royal ..................................................42

Carlisle Bay .................................................34

Carlson Rezidor Hotel Group .............. 16, 56

Commune Hotels & Resorts.......................26

Corinthia Hotel St. George’s Bay ...............13

Denihan Hospitality Group .......................50

EAST Miami ............................................... 44

Even Hotels ................................................38

Fairmont Empress .....................................46

Fairmont Hotels & Resorts ........................42

Fairmont Kea Lani ......................................36

Fairmont Waterfront ................................ 44

Flushing Meadows Hotel & Bar ................ 40

Four Seasons Hotels and Resorts .............52

Gaviota Group ............................................30

Godfrey Hotel Boston, The ........................56

Grand Hyatt ................................................38

Grand Hyatt Rio de Janeiro .......................38

Green Rooms ...............................................18

Greystone Hotels .......................................56

Griffin Gate Marriott ................................. 40

Hard Rock Hotel Ibiza ................................52

Hotel Maria Cristina ...................................42

Hilton Worldwide ................................28, 56

HNA Group ................................................. 16

Hotel Vintage .............................................46

Hyatt Centric ..............................................46

Hyatt Hotels Corp .......................................12

Hyatt Ziva Cancun, The.............................. 41

InterContinental Miami .............................56

JW Marriott Los Angeles LA Live, The ...........................46

Level Furnished Living Downtown Los Angeles .............................34

Mandarin Oriental, Bangkok .....................34

Marmara Park Avenue ...............................34

Marriott International ... 12, 14, 24, 38, 49, 50

Morgans Hotel Group ................................ 16

Ovolo Hotels......................................... 25, 32

Ovolo Woolloomooloo..............................32

Pfister, The .................................................46

Public Chicago ...........................................46

Raffles Hotels & Resorts ........................... 40

Renaissance Chicago Downtown Hotel, The ................................32

Renaissance New York Midtown Hotel, The ...................49

Restoration, The ........................................34

Rosewood Beijing ......................................64

Rosewood Inn of the Anasazi ................... 40

Ritz-Carlton Shanghai, The .......................42

Ritz Paris, The...................................... 26, 40

Starwood Hotels & Resorts ............................ 13, 24, 38, 49, 56

Steigenberger Hotel Group ......................56

Swire Hotels .............................................. 44

Thompson Playa del Carmen ....................38

Tru by Hilton ...............................................28

24hours Hotel Co .......................................25

Viceroy Santa Monica ............................... 44

Virgin Hotels ..............................................48

Worldhotels ...............................................56

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Trending

Calling down to the hotel’s front desk for extra towels may soon be obsolete. Mes-saging technology is gaining traction with several hotel companies seek-ing to improve communication with guests.

Last year, Hyatt Hotels Corp. began testing private messag-ing through Facebook’s Business on Messenger. “We view our 24/7 social care efforts as a natural extension of our purpose, which is to care for people so they can be their best, and that means we want to engage with our guests on their terms, through their preferred channels,” says Dan Moriarty, director of social strategy and acti-vation at Hyatt. “Now, Messenger is just one of the many channels

where our guests can reach us to get help with their reservations, ask for recommendations or make in-room requests.”

“I expect that by the end of the year, we will have one or two major hotel chains playing well on Messenger,” adds Lee McCabe, global head of travel strategy for Facebook, who says the company is in conversation with several major hotel companies. “More and more people are turning to Messenger, especially millennials who use Messenger three times more often than they do email.”

Marriott Interna-tional’s Mobile Request, available through its app, features a two-way chat feature called "Anything Else" that enables guests to com-municate with hotels before, during and after their stays. uests can

request services and amenities in English, Spanish, Chinese, French and German.

“I think that if hotel companies and hoteliers don’t start to get ready for this today, they might find them-selves in six months' time or 12 months' time looking around and ask-ing themselves, ‘How did we let this happen to us again?’” says Tim Peter, founder and president of Tim Peter & Associates, Long Valley, New Jersey.

The Three C’sAccording to Face-book’s McCabe, connection, conve-nience and context are growing increas-ingly important to travelers.

“The consumer wants to connect with a company on whatev-er devices that they are using all of the time,”

he says. “They don’t want to be forced to connect in a different or awkward manner. They also want the business to make their lives easiest as possible so that every interac-tion should be easy, efficient and effective. Every part of the com-munication should also be personalized.”

Hyatt’s Moriarty has made similar obser-vations. “We contin-ue to see our guests valuing the real-time, human connection with us through social

channels,” he says. “Consistently, we find guests with a millenni-al mindset, no matter their true age, value messaging and social care the most. We con-tinue to see our guests valuing the real-time, human connection with us through social channels. And we’re also seeing more people use messaging to save time on simple transactional items, like making a booking.”

In addition to younger guests, busi-ness travelers are a prospective audience. “This is certainly a millennial trend with one huge caveat: business travel,” Peter says. “We are seeing younger companies with younger employ-ees begin to use things like Messenger and WeChat, What’s App and Slack to manage internal communi-

commu insTanT

In February 2016, 1 billion

people worldwide – nearly 1 in 7 – were using WhatsApp Messenger.


cations, which carries over to travel.”

You call usAbout two years ago, Starwood Hotels & Re-sorts piloted Let’s Chat, a two-way 24/7 mes-

saging tool between guests and associates, at W Doha Hotel & Residences. Available on WhatsApp, Black-berry Messenger and iMessage, Let’s Chat is now available at more than 150 Starwood properties worldwide.

“We recognized that if guests are using text messages in their social

spheres, why couldn’t we provide that same style in our hotel?” says Daniel Kerzner, Star-wood's vice president of digital, loyalty and partner marketing, adding that What’s App

accounts for 85% of dialogue. “Texting has grown so rapidly and covers across very large age and large geograph-ic brackets. The device that people use might be different depending on where in the world they are from and the chat apps might be different, but by allowing guests to use their own device

has allowed us to cross demographics.”

Another important feature of Let’s Chat is that guests initiate all conversations. The platform aims to re-place the conversation

that a guest would have over the phone or at the front desk. Kerzner reports an average 60-second response rate and says the majority of requests re-ceived over Let’s Chat include spa bookings, restaurant reservations and car transfers. “It’s really an extension of a concierge at their fin-

gertips,” he says. “We do not push any unso-licited marketing or promotional material over a channel. Instead, we are on the receiving end of the station of dialogue that has been

initiated specifically by the guest.”

Corinthia Hotel St. George's Bay in Malta recently introduced a pre-allocated WhatsApp number that guests can use to contact the hotel directly for services during their stay. The hotel also offers "Twitter by the Pool,"

which allows guests to tweet their food and drink orders while at the pool.

“Inevitably, messag-ing is going to be highly disruptive – it has to be,” says Robert Cole, founder of RockChee-tah, Menomonee Falls, Wisconsin. “This represents a huge shift in the industry.”

“We view our 24/7 social care efforts as a natural extension of our purpose, which is to care for people so they can be their best and that means we want to engage with our guests on their terms, through their preferred channels.” – Dan Moriarty, Hyatt Hotels Corp.

by Brittany FarB, assoCiate eDitor

nicationMillennials who use

Facebook Messenger use it three times more often than they do email.


Trending

As developmentand restoration shift into gear, Marriott's Sorenson, among others, have some observations.

Arne Sorenson accom-panied U.S. President Barack Obama on his historic trip to Cuba in March, but he’d already visited the Ca-ribbean island in 2015.

“It is a place that needs a ton of capital,” the Marriott Inter-national CEO says. Since that earlier trip, “there are a number of areas that have now

been redone, partic-ularly under the love and care of the chief architect of the gov-ernment, who is a very thoughtful man.” But much of Havana, which he describes as a living museum, needs capital for restoration and development. “It is go-ing to take some time to deal with airports, roads and these build-

ings in an environment that has a different financial system than the one we are used to in the U.S.”

Sorenson says Marriott, one of two hotel companies with U.S. approval to do business in Cuba, hopes to announce a deal this year. (For-mer competitor and soon-to-be acquisition Starwood Hotels & Resorts announced deals to manage two Havana hotels during Obama’s trip.)

Marriott’s deals probably won’t involve a lot of capital, So-renson says. “It may be easier at times to franchise, but we are eager to work it out so we can manage,” he says.

Sorenson is mea-suring in decades the work ahead. So is Cuba: The government says it wants 100,000 new accommodations by 2030; whether that means beds or hotel rooms is not clear. “There is tremendous opportunity for growth in tourism and the hotel business, and growth in all the things connected to that, including jobs in Cuba, in the decades ahead,” he says.

What will it look like once Americans start to tap their frustrated fascination with the island, especially in an environment that is so politically charged? “This is going to be a very interesting evolution there over

the next few years,” he says. The travel industry “can be a bridge between these cultures, and help to build jobs and help de-liver extraordinary and memorable experienc-es to travelers.”

"Cuba will be for

ameriCa what China

has been for the

rest of the world for the last 15

to 20 years." - arturo

GarCia rosa, rhC latin ameriCa

"hoteliers will have to work within the system, not aGainst it. the Cuban system is ChanGinG, but

very slowly, and a lot of revolutionary ChanGe won't happen until the

embarGo is lifted, whiCh Could be years from now."

- DaviD McMillan,aXiS HoSpitality international

new revolution in Cuba

Marriott inter-national ceo

arne Sorenson is interviewed in Havana by a

reporter during his recent trip.


The planned acquisition of Carlson Rezidor Hotel Group by China's HNA Group didn't slow down the U.S. hotelier's planned opening of its Radis-son Red brand, which debuted in April in Brussels' European Quarter. The upscale select-service brand touts its “ageless millennial mindset” – think graphic design strokes and a tech-savvy sensibility. Guests of the 149-room hotel are checked in by a tablet-toting “Red creative” (all were hired via social media) in the art gallery – er, lobby. And most interac-tions, from unlocking guestroom doors to ordering drinks from the bar and extra pillows from housekeeping, are done via app.

Openings in Minneapolis, Minnesota, where Carlson is based, and Campinas, Brazil, are scheduled for this year, and nine hotels are in the pipeline, including in China, Indonesia, Scotland and Saudi Arabia. —BB

The partnership be-tween Morgans Hotel Group and the founder of Mindfulness Every-where comes into play during a key moment: when the guest walks through the door to the hotel room.

“Whether you’re excited because you’re in a city where you’ll spend your holiday, or you’re tired because you’re there for work,” Rohan Gunatillake says, his Cards for Mindfulness can ease the transition.

As part of a wellness promotion in April, Morgans took the idea of guest well-being from the spa to the hotel room, where

guests found a card offering three brief meditation practices: “Hot spots,” to help relax; “Grateful arrival,” to acknowledge a safe trip; and “Hello mind,” to name emotions interfering with rest.

The partnership came about because a Morgans marketing employee was a fan of Buddhify, an app offer-ing guided meditations voiced by Gunatillake and developed by his company. Along with the cards, 10 Buddhify tracks are offered for download through Morgans’ website.

With wellbeing often viewed as some-thing that happens in a

spa, “adding some-thing about mindful-ness was very progres-sive on Morgans’ part,” Gunatillake says.

The card was offered in 11 Morgans properties in the U.S., Turkey and the U.K. “People love discovery in hotels, and this is a form of wellness discovery, so we’ve gotten some great comments from guests,” says Jessica Luzzi, vice president of brand partnerships and special projects at Morgans Hotel Group. “The millennial travel-er is more interested in a design hotel, so this is a great way to connect with them.”

Trending

By BarBara Bohn, managing editor

Mobile Mindfulness

seeing Red in bRussels

Colorful, artistic spaces are a hallmark for Red.


Trending

Contributed by Raini Hamdi

A London hoteL thAt wAs set to open in mid-mAy Aims to be A mAg-net for Artists. There’s “a real gap for a genuinely affordable, design-led hotel that encourages and fosters collaboration among guests,” Green Rooms founder Nick Hart-wright says.

The hotel, in north London opposite the Wood Green underground station, charges £18 (US$26) per person per night to creative folks – defined as anyone from a fine-art artist or sculptor to a musician, actor or comedian – as long as they share proof they work in the arts when booking. Business trav-elers and tourists are welcome but pay £10 more, so £28 for dorm beds, £55 for double rooms and £90 for studio apartments.

“A lot of people who work in the arts

don’t have that much disposable income and can’t afford to spend £250 a night on a hotel room when they come to London, but they don’t want to stay in anodyne, formulaic budget hotels either,” Hartwright says. “The sharing economy is ob-viously another option, and it’s a great model, but when you rent a room in someone else’s flat, no matter how beautiful it might be, you’re immediately isolating yourself.”

Green Rooms is funded by the Mayor’s Office, several high net worth individuals and the local council, which owns the four-story, 16,000-square-foot art deco former office building built in 1935 but until now vacant since 2009.

Hartwright says he kept costs down by obtaining a long lease on the build-ing. The conversion

budget was £500,000 (US$722,810) – less than £10,000 per room – including building a top-floor bar, a lobby bar, restaurant and exhibition spaces, kitchens and M&E installations. The hotel has 22 double rooms, two studio apartments and two dormitory rooms that each sleep 12 people. Hartwright also tapped friends such as founders of architect SODA and clothing brand Folk.

While not a cash cow, Green Rooms must be self-sustaining in order to grow, he says. The long-term plan is to have more than just one hotel in London and other countries but the focus is now on Wood Green, which is being held up as an example of how local authorities, social enterprises and private investors can deliver game-changing cultur-al entrepreneurships.

“What happens if we don't have one of these big de-mand interruptions? What if income just keeps chugging along? Will hotel lenders and developers moderate on their own? Or will supply continue to grow and actually become the cause of a downturn? That's the question. If there's no interruption, I think that the economy – although fragile but without excesses – is going to chug along. What's going to happen is that supply, already at a fairly high level, is going to get to a 2% to 2.5% level, may-be a 3% level… The historical connection that we've had for the last couple of years with real GDP growth and demand growth is going to decouple a little bit, and we're going to see demand get a lot more sluggish. In time we're going to see flat to down RevPARs… I think the cycle might just die of old age."

Mike Depatie, managing partner of real estate investment business KHP Capital Partners, on where the current economic cycle is headed.

Artists in residence

chugging Along

HOTELS

A true purpose. A higher calling. Whatever hoteliers attribute their drive and passion to, it shines through in their work and belief in their people. It’s what fuels their desire to innovate and improve their businesses and communities. HOTELS embodies hoteliers’ passion for hospitality.

PASSION FOR HOSPITALITY

HOTELS inspires service excellence in print and online and is available 24/7 on a desktop, laptop or

mobile device.

AccorHotels has made big moves in the “home-meets-hotel” category – acquiring Onefinestay and taking a 49% stake in Square-break and a 30% stake in Oasis Collections.

It’s committing €64 million (US$73 million) on top of the €148 mil-lion (US$168 million) purchase of Onefin-estay, which operates 2,600 properties in London, New York,

Paris, Los Angeles and Rome. HOTELS asked AccorHotels CEO Sébastien Bazin about his rationale for the acquisitions.

HOTELS: WHy THE LOvE affair WiTH privaTE HOmE rEnTaL? Sébastien Bazin: We believe the hospital-ity industry is going through a profound transformation and that serviced homes will be a growing part of the larger hospitality business in the mid-term. Onefinestay has successfully captured a sweet spot: a combi-

nation of needs that neither traditional hotels nor new actors of the sharing econo-my can meet.

Today, togeth-er with our recent investments in Oasis and Squarebreak, we are accelerating the transformation of our business model to capture the value cre-ation linked to the rise of private rentals and also strengthening our presence in the luxury market with a comple-mentary offer.

H: iS THiS a Way TO THrEaTEn airBnB’S dOminancE?

SB: Onefinestay’s business model is substantially different from Airbnb’s and has much more in common with the traditional luxury hotel operation. Our handmade hospi-tality service is driven by local teams on the ground who look after our homeowners, homes and guests with personal care and attention.

We position our-selves to better under-stand the expectations of guests in a sector where the stay experi-ence and the quality of service are particularly important. —RH

Accor’s BAzin on luxury rentAls

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what’s hot

PeoPle 24 F&B 40

Design 32

Marriott International CEO Arne Sorenson

Cooking over an Uruguayan parrilla at Quinto La Huella, the restaurant at EAST Miami


hotHOTELS’ annual roundup of hot trends in design, F&B and technology isn’t just about what’s new. It’s about what’s next, whether it’s available via a downloadable app, in a chilled martini glass or in the lounge zone of the newest generation of lobbies. Who’s hot in the hotel space? This year’s movers and shakers are making deals and making a difference. From microbreweries and mobile technology to spa-like bathrooms and spirit-driven hoteliers, see what’s turning up the heat this year.

TECHnology 48

Industrial chic, multi-faceted lobby at Ovolo in Sydney

The Renaissance New York Midtown Hotel's virtual concierge, powered by Time Out New York

The man now with the biggest job in the ho-tel business says he is excited and anxious to start integrating Star-wood Hotels & Resorts’ brands and assets into Marriott International, creating the world’s biggest hotel company.

“For the next number of years this has filled my plate – it’s overflowing,” Sorenson says. “I hope that we’re able to look back at this in a relatively short period of time and say it went every bit as well as we hoped it went. If we can do that then we’ll see what the next

chapter holds.”The new Marriott

will have 31 brands and, as a result, rumors have been flying about brand integration or sales. “Occasionally, people will ask about selling a brand, but most of the owners have signed up to a brand because of the power of the loyalty platform and the portfolio,” Sorenson says. “So to go to owners and say you used to be part of Marriott Rewards or SPG, and we’re now splitting you off and sending you to a company with a mean-

ingfully weaker loyalty program or maybe none is not a friendly thing to do.”

Sorenson adds that as long as the portfo-lio delivers significant customers to that hotel or the portfolio of hotels in a given brand, it can contin-ue to be successful. “So we end up both focused on defining

brands in a way that communicates as much as we possibly can to customers about what to expect, and we also end up investing significant dollars in the mar-keting portfolio as a whole,” he says.

As for Marriott’s owner constituency, the best way to keep them happy will be to

remain as transpar-ent as possible and engage in dialogue about any deal-related issues.

“The most im-portant thing for us to do, though, is to be successful in this deal,” Sorenson says. “We have to deliver improved revenue performance to both portfolios and hotels.”


By Jeff Weinstein, editor-in-chief

What’s hot: PeoPle

Conquering Change and new frontiers define many of the movers and shakers who make up our list of some of the key people to watCh.

Arne SorenSonCEO

Marriott international


Family-owned with a stylish and uniquely all-inclusive approach since 2002, Ovolo Hotels now runs six hotels and serviced apartment properties on Hong Kong Island and West Kowloon and four hotels in Australia.

Hong Kong-based Ovolo and Jhunjhnuwa-la have short-term goals to expand in Australia

and aspirations to enter Europe. “We’re working hard to identify and acquire at least two or three more properties to operate as Ovolo hotels within Australia,” says the intuitive concept creator who likes to de-liver from a customer’s point of view. “Long-term, my goal is to open Ovolo hotels in Europe. I believe our concept for

an all-inclusive boutique hotel experience is something the Europe-an market would greatly appreciate.”

Within select Ovolo hotels, the group recently launched Mojo Nomad, a high energy live-in co-working space that targets entrepreneurs with offerings such as daily, weekly or monthly rate

access, strong Wi-Fi, monthly industry net-working events, a des-ignated co-workspace, daily breakfast service, self-service laundry, a 24-hour gym, daily fresh linen and more. “I want Mojo Nomad to be a leading factor that differentiates Ovolo from other hotel brands,” says Jhunjhnu-wala, who has an Indian

heritage but was raised in Hong Kong.

When youthful and agile Ovolo began, Jhunjhnuwala says no one thought its mission for an all-inclusive hotel could succeed. “But we’ve proven the business model works again and again,” says the avid hiker, yoga enthusiast and wine collector.

Girish JhunJhnuwalafounder

OvOlO HOtels, HOng KOng

Call Christoph Hoff-mann and his partners hotel romantics who want to enrich the low-tech, lively, analog real world within the artistic walls of their 25hour hotels, which have a base in German leases and aspirations to grow globally where people

mix and find common-alities in lifestyles.

But growth will only come with care paid to locations and designs that won’t destroy the brand’s essence. If the right teams can be assembled, Hoffmann suggests 25hours can grow to 50 to 70 hotels over the next 30 years, adding that this commitment cannot be rushed.

Founded In 2005, today there are eight hotels open as the group finalizes devel-opment for the next 12 to 24 months in German-speaking cities

such as Munich, Co-logne, Dusseldorf and Zurich. Then, Hoffmann will eye international expansion in cosmo-politan cities such as Venice, Barcelona, Co-penhagen, Miami, Paris and New York City.

To date, develop-ment has come through leases, which still allow for artistic freedom. Maintaining that freedom via manage-ment contracts is a concern, Hoffmann also believes that bringing in the right minds who are trustworthy and patient will overcome the lease conundrum

once growth expands outside Germany. “It isn’t the lease or fi-nancing; it is the people you put trust in,” says Hoffmann, a life-long hotelier at both inde-pendents and brands such as Kempinski.

“We don’t want to be just cool and designed,” he concludes. “We want a meaning and spirit created by content, story-telling and the people behind the brand. But the larger you get the more diffi-cult it gets, so we need to cultivate the spirits who can recreate what we have founded.”

Christoph hoffmann co-founder, ceo

25HOurs HOtel CO., Hamburg


PeoP

lePe

oPle

Perhaps the most anticipated re-opening in the world finally arrived on June 1 when Director General Christian Boyens and the owning Al-Fayed family began welcom-ing guests to the Ritz Paris after closing on

August 1, 2012, for the first time in the storied hotel's 114 year history. “It’s springtime in Paris, we are moving back in, the gardens look beau-tiful and we are ready to open,” Boyens said in April. “The renova-tion has gone on long enough.”

Boyens’ charge is to drive business to the hotel that has been redone from top to bot-tom at a price tag that he would only describe as “what it takes to achieve excellence.”

Room rates will range from €1,000 to €28,000. “The Ritz will stay The Ritz and we anticipate rates will be accord-ing to the service we provide,” he adds. “Our priority is to do a good job, and when we do that the results come.”

Not always easy when parts of the Place Vendome structure date back to 1705, the hotel has been restored with new infrastructure, state-of-the-art tech-nology, an underground arrival tunnel, a garden

that now has a retract-able roof for year-round enjoyment and outdoor dining, the first Chanel-branded spa, a repositioning of the F&B led by Chef Nicolas Sale, an extension of the L'École Ritz Escoffi-er cooking school, and a reduction in keys from 159 to 142 (71 suites). In addition, a restructured guest services staff of nine will act more like mobile concierges, preparing for guest ar-rivals and being visible throughout their stays.

Call them the new antidote to the indus-try’s giants. While they have yet to work out titles or a new company name and in mid-April weren’t quite ready to go into detail about strategy, Niki Leondakis and Jamie Sabatier are the faces in front of newly merged Com-mune Hotels & Resorts and Destination Hotels, which account for more than 90 properties in seven countries with

approximately US$2 billion of revenue under management.

The duo also has the expertise of shrewd parents – John Pritzker of Geolo Capital and Robert Lowe, Jr., of Lowe Enterprises. With their access and reputations it will be in-teresting to watch how developers react to this potential option with both urban lifestyle and resort assets across North America, Asia

and Europe. “Joining forces reaf-

firms our position as the most sought-after multi-brand operator in our segment and enhances our ability to drive better financial performance for our owners and deliver greater differentiated experiences for our guests,” Leondakis says.

She adds that they are focused on intro-ducing the Thompson Hotels and Joie de

Vivre brands to Asia, and expanding Alila to luxury destinations in Mexico, Canada and the Caribbean. “We will look for attractive conversion opportunities where we work with owners to replace traditional do-mestic brands on their hotels and reposition them under one of our boutique and lifestyle brands,” she says.

Is the combined company done on the M&A front? “Never say

never, though I am very happy with where our company is today and how it’s positioned,” Sabatier says. “Our fo-cus is and will continue to be delivering for our stakeholders, especially our owners, on the property performance side, while integrating two companies into one powerful company that will be the leading operator of indepen-dent and lifestyle hotels and resorts.”

Niki leoNdakisCEO

Commune Hotels & ResoRts, san FRanCisCo

ChristiaN BoyeNsdirECtOr gEnEral

tHe Ritz PaRis

Jamie saBatierprEsidEnt & COO

Destination Hotels, englewooD, ColoRaDo

LONG BEACH • MIAMI • CHICAGO • PARK CITY • WOODLANDS • SANTA BARBARA • SAN FRANCISCOHyatt Centric™ and related marks are trademarks of Hyatt Corporation. ©2016 Hyatt Corporation. All rights reserved.

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Alexandra Jaritz is fueled by the power of culture, which she has grown to understand since childhood as the daughter of a hotel GM living in hotels in Thailand and India. Now, as global head of the nascent Tru by Hilton brand, she has to take that lifelong education

and deliver, charged with driving develop-ment at warp speed and creating a culture that matches a lean staffing model in a non-tradi-tional configuration in the midscale segment.

Tru boldly came out of the gate in Jan-uary with 130 deals announced in various stages of development, and Jaritz updated that number in April to more than 200. The first groundbreaking was in March outside Atlan-ta with several more coming over the course

of 2016. One Tru should open before the end of this year, she says.

“I have always loved branding and market-ing and tend to be a holistic thinker,” Jaritz adds. “I feel responsible for a mini-business within Hilton, being held accountable for development numbers, satisfaction and profit-ability with competitive value proposition... My goal is to play a bigger part in overseeing mul-tiple brands and maybe becoming a COO, or even bigger.”

Olivier Jolivet is tasked with protecting the rarified essence of what Aman founder Adrian Zecha created starting in 1988. “I think our biggest challenge could be defined by trying to keep every-thing the same, but change everything… keep pioneering, face the competition, un-cover new destinations and make the booking process completely

seamless as technology advances during the Uber-ization of the world,” Jolivet says. “We, however, must keep doing what we do best, which is to wel-come our guests into our resorts as if to the home of a dear friend.”

Chairman Vladislav Doronin wants Jolivet to keep the brand as it is and protect it as much as possible, and then, Jolivet says, the

rest will follow. “Aman is like a club, a lifestyle brand as opposed to a hotel chain. Our guest experience must and will always come first – if the there is an op-portunity but it doesn’t enrich the brand, then we will not do it. I never want to do things that dilute the brand. Our brand is our main asset, so we do everything we can to preserve it.”

Expect Aman to

move more into urban hotels, as it has done in Tokyo. Jolivet says future announcements will see Aman wel-come a fourth resort in China, a continued journey within Japan and the creation of more urban Amans. “Yes, city hotels are a focus for us – but it has to be absolutely right. We never compromise,” he says. “Furthermore our Aman Residences,

which continue to set standards in interna-tional home ownership, are very much part of our plans moving forward.”

To make its owners happy and drive more business, Jolivet is light on details other than to say Aman continues to host Amanjunkies at special events and is working on expanding its wellness, food and beverage offerings.

Olivier JOlivet CEO

AmAn

PeOP

le

AlexAndrA JAritzglObal hEad

Tru by HilTon


While very low-profile to date, there is no more important Cuban tourism company than Gaviota. “They have the money, have taken the decision to grow in the hotel industry and are investing the mon-ey,” says Arturo Garcia

Rosa, RHC Hospitality Consulting, Punta del Este. “Gaviota will be the number one hotel owner in Cuba, and it seems to me that they will be one of the larg-est hotel owners in the world very soon.”

While that is a bold statement, Gaviota certainly has designs on dominating Cuban hotel ownership, especially as American hotel companies come knocking looking for local partners to earn management con-tracts. In fact, Gaviota signed a deal with Starwood Hotels &

Resorts to rebrand its Hotel Quinta Avenida in Havana to a Four Points by Sheraton.

Gaviota told HOTELS in March that its main objective now is to move forward into high-class tourism, luxury hotels, interna-tional standards and well-known global hotel brands. With 25,688 rooms by the end of 2015 and another 26,000 in the pipeline for 2025, Gaviota is emphasizing Havana as the number one Cuban plaza, as well as beach resort destinations like Varadero.

The company is up-grading mostly Havana hotels and preparing HR to manage the demands of its new American guests. Gaviota is also

developing concepts that will match its new market, and it operates from a privileged posi-tion to capitalize on the opportunity.

Roeland Vos has a portfolio of 46 assets of which many are global icons – from the Cipriani in Venice to the Copacabana Palace in Rio de Janei-ro. Yet these legends, no longer under the

Orient-Express brand, have been looking for a boost to improve profitability. Vos’ predecessor, John Scott, evidently didn’t have the confidence of the board to elevate the new Belmond

brand, and still less than a year in as CEO, Vos must reposition the brand and create better recognition to drive revenue and value.

Vos, who was the president of Starwood Europe Africa and Mid-dle East at Le Méridien Hotels & Resorts, as well as a former board member of Orient-Ex-press Hotels, says one of his top priorities is to position the Bel-mond brand and build recognition globally.

“That name still needs to be developed into a true brand that our current and future guests recognize and identify with,” he says.

In addition, Vos is charged with ex-panding Belmond’s global footprint and has identified a target range for the number of new properties it expects to add over the next several years. “We will be flexible in our approach and will look to sign a mix of management, smaller

acquisition, sliver eq-uity and other deals to allow us to achieve our growth plans,” he says.

More immediately, Belmond plans to launch a new luxury sleeper train, the Bel-mond Grand Hibernian, in Ireland, this August, and to introduce its first hotel in London, the Belmond Cadogan Hotel, in March 2017. “We are on our way to building our portfolio and expect that we will have more news to share soon,” Vos adds.

Carlos Miguel latuffpresident

Gaviota Group, Havana

roeland Vos, president and CeO

Belmond

PeoP

le

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Lobbies are becom-ing entertainment hubs and stand as the example of today’s hottest design trend.

As part of a US$32 million refresh of the Renaissance Chica-go Downtown, the 15,425-square-foot (4,701.5-square-me-ter) lobby now has several sectioned-off areas to give guests choices: the Artist Studio shows work from local artists; Staytion Market & Bar serves local ales and lagers, hand-crafted cocktails and street food made with local-ly sourced ingredients; the R-Lounge offers live music, cocktails and food for Mar-riott Rewards Elite members; and the Renaissance Navigator puts a modern spin on concierge service.

Designed by The

Gettys Group, the high-low design pairs high-end finishes with raw, gritty, concrete and graffiti-inspired sur-faces. Staytion features transit bus-inspired windows from the early 1900s that provide a peek into the chef’s display kitchen, while wallpaper and elevator artwork illustrate the Chicago “L” train map. Other artwork includes commissioned piece of a local cab made of colored pencils.

“Hotels used to not want non-guests to hang out in the lobby, but now locals are even encouraged to visit,” says Chris McDonough, senior designer at The Gettys Group, referring to how the hotel’s lobby also serves as a pedway for commuters and residents. “We want to create Instagram moments for our guests

and to the thousands of commuters passing through every day.”

Encouraging guests to spend more time in the lobby was also an objective for the team at Ovolo Wooloomooloo in Sydney. Designed by Hassell and housed in a 100-year-old heritage-listed wharf, the lobby has a series of pavilions that create “zones” for reception, a bar and a lounge. The Ovolo brand’s “young, energetic and cheeky” personality also inspired the furniture selection.

“The lobby space is an all-inclusive, non-dis-criminating area with a feeling of fun, life and vibrancy that makes guests want to spend their time just hanging around,” says Adam Teloni, general manager at Ovolo Wooloo-mooloo.

What’s hot: Design

Multi-purpose lobbies, local flair, libraries and large baths all are aMong the hottest trends in design.

by Brittany FarB, associate editor

TrenDy mulTi-Tasking

ovolo Wooloomooloo's lobby was designed to be a space where guests want to stay.


Hilton continues to roll out new brands to reinvent segments, the latest being Tru by Hilton, which wants to bring cool to the limit-ed-service segment. It came out of the chute in January with 200 deals in process.

Targeting the “mil-

lennial mindset,” Tru by Hilton is inspired by the belief that “being cost-conscious and having a great stay don’t have to be mutually exclusive.” The brand innovates with a centrally located “com-mand center” that acts as a re-envisioned front

desk. The check-in area features a social media wall with real-time con-tent and a 24/7 market serving wine, beer, and light meal options.

“As we developed Tru, we wanted to challenge everything we thought we knew about how a hotel in this category should be

designed and to shift guests’ behavior and expectations,” says Phil Cordell, global head of focused service brands at Hilton.

Renaissance Chicago Down-

town's lobby renovation

includes the Artist Studio,

featuring work from local

artists.

Tru by Hilton's "command center" features a market open 24 hours a day, seven days a week.

Redefining 'tRu' check-in


Desi

gn

With the popular-ity of e-books and tablets, the idea of a hotel library may seem counterintuitive, but the feature is increasingly being installed to keep guests engaged in the hotel.

The Restoration in Charleston, South Caro-lina, re-opened in 2015 after a year-long “trans-formation” that includ-

ed the Culture Library. The space contains an eclectic collection of books, magazines and art journals, as well as a bar stocked with local spirits. “Restoration librarians,” a twist on a traditional concierge, provide guests reading recommendations.

“Our core inspira-tion was the history of cultural libraries in the

South,” explains Cory Ingram, chief creative officer and principal at Identity Atélier, the designer of renovation. “These libraries were created for intellectuals, artists and diplomats to discuss culture. We cre-ated our version of this classic southern library to reflect this historical moment.”

On the not-so-tra-

ditional spectrum, the library at Carlisle Bay in Antigua uses fiber-op-tic lighting that changes color. Designed to at-tract guests of all ages, the collection includes “beach reads” of top travel journalists. The li-brary opened alongside the hotel in 2004 but was refurbished in 2015 with the funky lighting and vibrant paint that

includes pops of purple, lime and sunny yellow.

“The library was designed as a cool, hip space where guests could find the best beach reads and kick back after a day at the beach,” says Michael Frasner, Carlisle Bay’s marketing manager. “The library’s design matches Carlisle Bay’s modern Caribbean feel.”

The Restoration's Culture Library in Charleston, South Carolina, offers

an eclectic collection of books, magazines and art

journals, as well as a bar with local spirits.

More hotels are upping their game on giving guests not just the home-away-from-home experience, but the home-you-wish-you-had experience. At the recently opened Marmara Park Ave-nue in New York City, apartment-style suites offer fully equipped kitchens, expansive liv-ing rooms and private terraces. Included in the

accommodations is a three-bedroom duplex with hardwood floors and stainless steel appliances.

“We wanted to create the kind of hotel where guests wouldn’t

just feel at home, but they’d experience the closest thing to every-one’s dream of a New York apartment,” says Nur Ercan-Magden, general manager of Marmara Park Avenue.

On the West Coast, Level Furnished Living Downtown Los Angeles combines the style and service of a boutique hotel with the space and comfort of an apartment. The suites

feature contemporary living spaces, luxury bath and home ame-nities, floor-to-ceiling windows, flat-screen televisions, in-suite laundry and high-end kitchen appliances.

Feels like home

Suites at Level Furnished Living Downtown Los

Angeles feature high-end kitchen appliances.

ReaDing FoR pleasuRe

The library at Carlisle Bay in Antigua uses fiber-optic lighting that changes color

throughout the evening.

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As bedrooms take up less space, with smaller desks and wall-mounted TVs, the bath is taking center stage.

At the recently opened Amanemu on the shores of Ago Bay in Japan, guest suite bathrooms follow the design of traditional Japanese baths, with charcoal-colored basalt stone tiles designed to draw guests’ attention to the vista of private gardens outside the floor-to-ceiling windows. Accessories are kept to a minimum to avoid distracting from the view and the experience of the unique cultural ritual that is a traditional Japanese bath.

At the Mandarin Oriental, Bangkok, the new Garden Suites feature a large marble bathroom with separate bathtub, walk-in shower, double vanity and walk-in closet. The bathrooms, which match the suites’ contemporary design, colonial-inspired heritage and Thai culture, aim to offer a "haven of calm.”

Amanemu's bath follows the design of

traditional Japanese

baths.

Truly a ‘baTh’room

Desi

gn

Taking authentic and local to new heights, designers are opening up spaces to show off the surroundings.

Following a substan-tial rebuild, Belmond Eagle Island Lodge in Botswana reopened last November. The Gallery HBA London used local artisans and materials to reflect the region’s natural ele-ments and create new tented guest accom-modations, restaurant and lounge. The tented accommodations fea-ture a color palette that combines greens and soft yellows with subtle gray tones to reflect

the land itself and nearby elephants while shades of dusty gold and bright yellow sug-gest the plumage of local birds.

The lounge features an artisanal bar made from locally sourced timber with natural elements retained when possible, including an ancient sycamore fig tree repurposed into a hanging cocoon swing.

“We wanted the lodge to flow into and out of its location, both literally and in terms of all the layers of experience we wished

to offer,” says Katherine Blaisdell, senior vice president of design and project development at Belmond. “All public and guest spaces offer a seamless transition between the in- and outdoors and offer un-interrupted views of the surrounding landscape. The Lodge was reimag-ined as a perfect retreat on and within the delta and shaped by it.”

The outdoors also inspired a recent US$70 million renovation at Fairmont Kea Lani in Maui, Hawaii. Part of the renovation was a refresh of Luana Lounge, inspired by Hawaii’s ‘a’ali’i trees as well as the hotel’s gar-dens. The tree pattern can be seen throughout the bar.

“Fairmont Kea Lani is committed to providing

an authentically local experience for guests in all that we do,” says Charles Head, general manager at the resort. “We worked to keep the stories of the Kea Lani and Hawaiian culture at the forefront. The refresh elevated the entire luxury ex-perience and presence of the resort, from the moment of arrival throughout.”

bringing The ouTsiDe in

Maui's Fairmont Kea Lani's Luana Lounge was inspired by Hawaii’s ‘a’ali’i trees and hotel gardens.


Travelers are seek-ing more authentic experiences across their entire hotel stay, so properties like the Bklyn House in Brook-lyn, New York, have incorporated local art into their spaces. The

art-focused bou-tique hotel’s design was inspired by the neighborhood’s galleries, cafés and restaurants.

Art displays begin in the lobby, which has floor-to-ceiling windows and a retail counter stocked with Brooklyn Brewery beers, chocolate bars from local confection-ers Tumbador and Fine

& Row, and snacks from Cobble Hill’s Stinky Bklyn cheese shop. Street artist Dinkc created an oversized mural of Brooklyn in the lobby, and the adjoining gallery will host group shows of 10 to 12 local artists. The first exhibition debuted in January.

“The hotel’s concept is one that we hope to innovate and adapt

as the neighborhood around us does,” says Rick Day, vice presi-dent of marketing at Real Hospitality Group, the hotel's manage-ment company. “The modern traveler, be it cross-country nomad or the staycation type, wants the entire expe-rience. Bklyn House has done this by enveloping the property with local art and inspiration.”

Local design has also inspired furniture. At Thompson Playa del Carmen in Mexico, custom furniture is found in guestrooms and public spaces. Other locally inspired design highlights include light-washed concrete, Mexican marble, oxidized metal shelving and a native carved rock stone desk in the lobby.

LocaL charm

Bklyn House in Brooklyn, New York, exhibits local art through-out the property, including a lobby mural by Dinkc.

Thompson Playa del Carmen in Mexico features a native carved rock stone desk in the lobby.

Desi

gn

What else to Watch:

green-minDeD hoteLs

A NuMBer of ProPerTies Are PrioriTiziNg eNviroNMeNTAllY frieNDlY HoTel-keePiNg.

LED Lighting

LED Lighting is growing increasingly popular in hotels as it is thought to conserve energy and provide a warmer ambiance. Even Hotels made its debut in New York City last Novem-ber with all of its guest rooms featuring color LED “mood” lighting.

SuStainabiLity

Starwood Hotels & Resorts and soon-to-be new parent Marriott International are not giving up on the eco-friendly Element brand. In fact, it has been gaining traction and might take on a new life with a stronger push from Marri-

ott. To wit, Element made its debut in The Netherlands this past April, showcasing 160 eco-friendly suites, flooring made from recycled materi-als, natural lighting throughout the hotel, and energy efficient lighting and fixtures.

garDEnS

A Grand Hyatt with 17 gardens debuted in Rio de Janeiro. A large ver-tical garden welcomes guests as they make their way to the large wooden lobby doors. The lobby’s design and natural elements aim to offer guests an authen-tic Brazilian experience.


Cocktails and hotel bars have been part-ners ever since the St. Regis in New York created the bloody mary – or maybe since the Ritz Paris created the sidecar. Either way, hotel guests know that the best way to expe-rience the flavor of a place is to order the

local drink. But now-adays, hotels aren’t just mixing the drinks, they’re brewing, dis-tilling and fermenting them, too.

Raffles’ Long Bar in Singapore invented the Singapore sling in 1915, so to celebrate the cocktail’s cente-nary, Raffles Hotels & Resorts partnered with small-batch distillers Sipsmith on the Raffles 1915 Gin. The limited-edition gin incorporates Asian botanicals including lemongrass and jas-

mine flowers. The classic British

spirit gets star treat-ment at the Flushing Meadows Hotel & Bar in Munich, Germany. The rooftop bar serves a house-branded gin developed by a local distillery. It’s become associated with the hotel and “gives the customer a unique and interesting choice in the rather hyped gin market,” bar manager Robin Bruderhofer says.

The Gin Bar at the Rosewood London has

hundreds of gins in stock, so the bar in the Edwardian mansion hotel isn’t developing its own version – yet. But it does have a house-made tonic cre-ated by head bartend-er Matthew Sloper.

Griffin Gate Marriott in Lexington, Kentucky, took advantage of its location in the middle of Bourbon Country to partner with Maker’s Mark on a barrel of the spirits that produced 250 bottles. Hotel staff selected wood staves to finish the bourbon

with vanilla, spice and other flavors, and it sat in a cave for 10 weeks until it was introduced this spring. GM Theona Simbrat says that more than half the bourbon has either been poured into signature cocktails or sold by the bottle in the gift shop.

Rosewood Inn of the Anasazi in Santa Fe, New Mexico, is taking a triple-barrel ap-proach. The boutique Southwestern style hotel serves its Single Barrel Colkegan whis-

spirits programs

What’s hot: F&B

By BarBara Bohn, managing editor

From house-made liquors to decadent desserts, F&B trends reFlect an oBsession with celeBrity cheFs, gloBal cuisines and new approaches to social media.

June 2016 hotelsmag.com 41June 2016 hotelsmag.com 41

key and Single Barrel Patron tequila exclu-sively in its restaurant and lounge. When the programs took off, the hotel partnered with a local brewery to pro-duce a red ale that will be introduced soon. “It’s still finishing the aging process,” says Operations Manager Daniel Rivera, who leads the hotel’s spirits program.

The Hyatt Ziva Cancun, an all-inclu-sive resort, has gone all in on beer. The microbrewery at the

Tres Cervezas sports bar offers a beer menu that changes regular-ly and could include brews with Mexi-can coffee, apricot, hibiscus or even hot pepper flavors. “We put a lot of care into little batches of beer, ” says brewmaster Juan Jose Garcia. “So every batch is around 65 gallons, and we make five a month.” And while everyone seems to have a different favorite, the wheat beers are particularly popular, he says.

Hotel Ziva Cancun brewmaster Juan Jose Garcia in the

microbrewery of Tres Cervezas bar

The rooftop bar of the Flushing Meadows Hotel & Bar in Munich


F&B

Everyone loves to take pictures of their food. That includes chefs, whose photos can capture a worldwide audience, so Fairmont Hotels & Resorts encourages their chefs to

reveal what goes on behind the swinging kitchen door by sharing their Insta-gram accounts through corporate and hotel channels. Chef Eraj Jayawickreme of Fairmont Winnipeg shares photos with thousands of followers. His cuisine takes center stage, but the photos offer a more personal glimpse into his life, too. The hotel’s aim is to help the guests feel more connected to the chefs, even if they don’t meet in person.

Cocktails are grabbing the social media spotlight, too. Bacchus Bar at the Hotel Vintage in Portland, Oregon, garnishes and stencils its cocktails to encourage imbibers to share on their own feeds before they drink up.

QR codes, on the other hand, are showing up in a unique way. The Ritz-Carl-ton Shanghai, Pudong is working on a demo that would put the square code right on diners’ plates – lit-erally. The hotel is selecting its most popular dishes that are practical to cook at home and serving those dishes with a QR code printed on edible white chocolate. Guests who remember to snap a pic of the dish and the QR code before eating both can get instant access to a video tutorial in Chinese showing the dish being prepared in real time by a Ritz-Carlton chef.

With the explosion of culinary culture, travelers willing to hop a plane can make a pilgrimage to famous chefs just about anywhere in the world.

But lately, celebrity chefs are doing some traveling of their own. Chef Albert Adrià recently wrapped up “50 Days of Albert Adrià” in the kitchens of the Café Royal in London. Adrià, fa-mous for his years at his brother Ferran’s legend-ary, triple Michelin-starred elBulli in Spain, earned Michelin stars at his own restaurants; his Café Royal stint was his first outside his home country.

Chef Grant Achatz of Chicago packed up his pots and set up temporarily at Faena in Miami Beach. The molecular gastronomy superstar, whose Alinea restaurant also boasts three Michelin stars, became one of the hotel’s “artists in residence” with an 18-course menu that combined classic dishes inspired by the flavors of Miami and Argentina.

Hotel Maria Cristina in San Sebastian, Spain, will host chef Hèlène Darroze this year in a pop-up restaurant. Darroze, who has collected Miche-lin stars for Hèlène Darroze at The Connaught in London, will focus on southwestern French and Basque tapas-style dishes at the Maria Cristina.

Albert Adrià

Food gets Famous

CheFs in residenCe

Hèlène Darroze

Chef Jean-Luc Vasseur’s Christmas cake is presented with a QR code linking to the

recipe and video instruc-tions, below, filmed at the

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F&B

Beyond BarBecue

No slathering in sauce or smothering in a rub for Nano Crespo’s cuisine. “Cooking over live coals is earthy and organic,” says the chef of Quinto La Huella at Swire Hotels’ first U.S. hotel, East Miami. At the center of the kitchen is a traditional Uruguayan fire, or parrilla, with

stone hearth and wood-fired oven.

“The parrilla allows the quality and flavors of the ingredients to speak for themselves, and it takes great focus to understand the tim-ing and movement of each ingredient around the open fire. One really has to understand fire to master it,” Crespo says. The chefs use southeastern U.S. oak to add dimension to the flavor.

Larry Monaco, chef of Cast restaurant at the

Viceroy Santa Monica, California, lets a flame do the talking as well.

He roasts baby cauliflower, including white, yellow, green and purple, in a wood oven, saving the leaves, blanching them and then sautéing them together with calabrese peppers and fresh mint, oregano and thyme for a crunchy, earthy result. The grill marks “give it that ‘ooh factor,’” he says. “As a chef, it’s kind of fun when guests eat with their eyes first.”

Zero tolerance

Composting has been around for a while, but some people are starting to take it personally. Like Chef Roger Waysok: Every workstation in his restaurant, South Water Kitchen at the Hotel

Monaco in Chicago, has three garbage cans for composting and recycling. “It’s not easy to do in a restaurant because things are so fast-paced,” he says, but he uses pictures to train his staff what goes in each bin. Waysok also is trying to keep food out of the bins in the first place. Oranges that have been pressed through a juicer are transformed into a marmalade with sugar,

water and ginger, then presented to guests at breakfast and in a charcuterie plate.

The sky is the limit for the Fairmont Water-front in Vancouver, Brit-ish Columbia in its goal to become zero-waste. The third-floor roof overlooking the bay has a 2,100-square-foot garden of organic herbs and vegetables – it has even harvested hay used to smoke chicken in-house. A vertical

garden, supporting 100 plants in under a square meter, composts food waste from the restaurants.

At Grand Teton Lodge Co., which oper-ates hotels in the Grand Teton National Park in Wyoming, guests

don’t benefit directly from the food scraps that are composted. But chickens and pigs do. The company kick started its food-waste minimalization efforts by sending food scraps to local farms to incorporate into feed.

Fish is roasted over live coals at Quinto La

Huella's parrilla.

Multi-col-ored cauli-

flower joins calabrese

peppers and herbs in

chef Larry Monaco's

recipe.

Fairmont Waterfront's

rooftop garden

The Fairmont's vertical garden

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Donuts have been around for a while. So has bacon. So the JW Marriott at LA Live in Los Angeles saved everyone a step and put them together as a snack break for conference attendees. Accord-ing to the chef, the smell of the bacon perks everyone up.

A recent wedding at the Pfister took it a step, or 15, further. The bride and groom, who celebrated their union at the Victorian hotel in downtown Milwaukee, Wisconsin, offered guests 15 kinds of donuts, includ-ing strawberry shortcake glazed and turtle (a combination of caramel, pecan and chocolate) as a dessert option for guests. The sweet pastry held a special sentimen-tal value for the pair.

Donut evolution

Room seRvice 2.0

F&B

Room service – the rolling cart, the white tablecloth – isn’t going away any time soon. But food delivery

apps mean guests can order what they want, when they want, even after the kitch-en closes. That means hotels are increas-ingly likely to be helping guests acquire food rather than serving it themselves.

Hyatt Centric is piloting a program with

mobile food-ordering service GrubHub to deliver meals to guests via either the front desk or a Hyatt page on the GrubHub app.

The food is delivered to the hotel lobby, and front-desk staff deposits it at the guest’s door (charges are applied to the room). Guests can choose from any restaurant on the app or take Centric and GrubHub staffers up on local options from an in-room menu.

Elsewhere, guests are happy with a brown bag delivered to their door – another way to avoid having to put on a

bathrobe and tip the waiter. Public Chicago’s “Public Express” concept combines gourmet meals and speed, 24 hours a day. The hotel in the city's Gold Coast makes the meals available on the go in a signature brown bag.

Focus on FlavoR

Pastry chefs are on a mission to put their own spin on tradition, no matter how decadent, complicated or simple the dish.

“Instead of adding extra technically challenging aspects to a dessert purely

to be aesthetically pleasing, chefs are now adding these challenging compo-nents more for flavor and texture,” says Alisha Falkenstein of Pazzo restaurant in the Hotel Vintage in Portland, Oregon. “This is really upping the game.”

Falkenstein’s construction of opera cake, an elaborate almond sponge cake with chocolate and espresso buttercream, is an example. “To make the flavors more concentrated and rich, I decided to make multiple layers of each flavor, and to make them so thin that when you take one bite each flavor profile stands out on its own,” she says. A gold-dusted macaron adds elegance, and tiny crispy candies offer texture and color.

Deconstruction is a better way to describe the Fairmont Empress’ apple pie. The Victoria, British Columbia’s chefs take the traditional pastry, break it down to its components and serve it in a mason jar, garnished with sage, allowing diners to savor each bite’s unique flavor profile on its own.

Opera cake

Deconstructed apple pie

Wedding donuts at the Pfister

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Hotels are expanding both the communi-cation and features of their apps

to enable guests to control almost all aspects of their experience, in-cluding managing their room environ-ment, from a single

touchpoint. Hotel app features now include check-in to the hotel, acting as a mobile room key, in-room television remote control, changing the thermostat in the guestroom and messaging with staff, as well as ordering services, including room

service, spa and car hires.

Instead of using one of the white label apps avail-able for custom-ization, Virgin Hotels developed Lucy to interact with the hotel’s existing mobile site. “Integration with the POS, CRM and PMS system

is one of the most important things to consider from the start,” says Doug Carrillo, vice president of sales and marketing at Virgin. “Without integrating with your back-end systems, you can’t provide the level of services your guests need.”


Contributed by Jennifer Goforth GreGory

What’s hot: Technology

In a world gone completely mobIle, hotelIers must fIght to capture guest attentIon to drIve revenue and loyalty.

guesT experience

apps

Ambient technology uses Internet of Things (IoT) sensors and technology to change the environment based on detections in physical movement. This creates a sensori-al experience for the hotel that feels more living instead of static, according to Toni Stoeck, vice president of lifestyle brands at Marriott International.

The Renaissance New York Midtown Hotel uses ambient technology for a unique virtual concierge powered by Time Out New York content, whereby guests control the content by moving around in the room. The hotel also uses ambient technology for a lighted hallway with scenes and an exterior digital clock that changes based on movement. “Ambient technology can be implemented in a less extravagant way, such as having birds chirping in the garden or a mural of a local artist changing as guests walk down the hallway,” Stoeck says.

June 2016 hotelsmag.com 49June 2016 hotelsmag.com 49

Guests commu-nicate with most people in their lives over messaging apps, and hotels are starting to allow guests to talk to hotel staff in the same way. Select Starwood Hotels & Resorts properties

now use Let’s Chat service to allow guests to initiate contact with staff on their choice of

messaging plat-forms, including SMS, What’s App, Icloud or Facebook Messenger.

“Because guests do not need to be in the hotel to use it, they have shifted how they interact with the hotel, in-cluding requesting cars, reservations and room service on their way back to the hotel,” says Daniel Kerzner, vice president of digital, loyalty and part-nership marketing with Starwood’s EAME division.

Hotel staff view

messages from all guests regardless of the platform in a consolidat-ed view, and the hotel‘s reply is sent back via the platform the guest used.

Hotels should consider their specific guest demographic and communication preferences when implementing messaging tech-nology.

Ambient technology

guest messAging


Tech

nolo

gy

While many hotels have implemented Inter-net of Things in single-device, closed-loop projects such as guest streaming and mobile key locks, the industry is not fully using this powerful technology to its fullest. Frank Jewett of UIEvolution and a member of the HTNG IoT workgroup says true guest per-sonalization will come when hotels use data collected from the CRM and POS to define business rules that control multiple systems that cater to specific guest habits.

This would allow the bellman to greet the guest by name, the air conditioner to set to 73 degrees based on CRM data gathered during the guest’s previous stay, and the in-room television to be turned on to CNN because data shows that the guest watches the news program every night at this time. Jewett says hotels should also consider upgrading their networks to handle a high number of IP addresses since each device needs its own address. “Internet of Things isn’t about using a single device, but cre-ating a connected system of devices from multiple vendors,” Jewett says.

Data analytics tech-nology allows hotels to take insights even further into creating a person-alized guest experi-ence by predicting what guests are likely to do.

Menka Uttam-chandami, vice president, business intelligence for Denihan Hospi-tality Group, New York, says data analytics makes for

tactical, actionable insight. “Guest stay analytics can also be used at a strategic level, to evolve the guest journey, as well as input for renova-tions and refresh-es. Multi-year trends help catch unusual occurrenc-es or scores that are not seasonally expected,” Uttam-chandami says.

Distributing the

data internally is also essential, and Uttamchandami recommends using a combination of data dashboards for trend spotting for senior man-agement and deep dive reporting for subject matter experts. “A guest from Europe book-ing a few months out for a week’s stay will value as-pects different than the guest booking a couple of weeks out from Califor-nia staying three nights, or a guest driving in for a one-night stay,” Uttam-chandami says.

Beacons will continue to be hot this year with uses for this loca-tion-based technology expanding. Here’s how it works: Hotels place beacons in the prop-

erty, and when a guest using a mobile app walks by, the sensor uses BlueTooth tech-nology to send a message with information or an offer likely to be useful to the guest

at that moment and location. Stoeck says Marriott is experimenting

with employing the technology to engage potential guests. “We can use the technol-ogy to alert a Marriott Rewards member who is not currently a guest, but walking down the street, about a cool event that is happening inside,” he says. Beacons can also be used to provide information as well as offers, such as alerting guests walking by the golf course about open tee times.

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DaTa analyTics

inTerneT of Things

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While hotels con-tinue to embrace cloud technology, many applications are simply retro-fitted for cloud technology instead of being built from the ground up to

use the full capabilities of the cloud. By using prod-ucts not built for the cloud, data from each applica-tion can only

be used within that program and aren’t shared across other hotel systems.

“In the next year, more hotels will use newer cloud technology that allows them to

unify the siloed applications,” says Aaron Shepherd, CEO and founder of Above Property. He is also a member of HTNG’s Light-weight Messaging and Above Cloud workgroups, which focus on cloud technology.

Shepherd says that by creating an integrated system of multiple applica-tions and vendors using cloud tech-

nology, hotels can deliver a custom-ized experience for each guest. If a frequent guest logs on to the website, for instance, an integrated cloud system can pull information from the CRM using real time information to display a person-alized offer on the booking engine. “Older systems only update price and availability

information once a day, but when you have an integrated cloud system, price information is up-dated in real time,” Shepherd says. “If a group sale happens on property, the booking engine can immediately be updated to reflect price changes. Without cloud inte-gration, you could be underselling your property for an entire day.”

Wearables take the concept of using mobile apps to con-trol an experience to another level. At the Hard Rock Ho-tel in Ibiza, guests use their Smart Very Important Bracelets (VIB) to access their room and hotel amenities as well as charge purchases to their room. “Our guests are

able to make use of their care-free vacation without worrying about their wallet or room key,” says Albert Español, the hotel’s brand marketing manager. “At the same time, by offering multiple services in one small and simple solution, the brace-lets helped enhance each guest’s stay.”

Basic wireless Internet doesn’t have the bandwidth to handle the needs of most business guests these days along with guests want-ing to stream their own content. Upgrading wireless networks and infrastructure is a trend expected to continue over the next year.

Four Seasons Hotels & Resorts recently upgraded many of its ho-tel systems. That included improvements to wireless access points, network infrastructure and bandwidth to deliver faster, seamless Internet connection across an unlimited number of devices. “Last year we launched a global Wi-Fi upgrade to improve speed, ease of use and multiple device connectivity across all of our proper-ties, allowing guests to browse the Internet, post on social media, email and text, all with simple, one-touch service,” says Scott Taber, senior vice president of rooms at Four Seasons.

Hotels that do not invest in upgraded infrastructure will soon not be able to provide both the guest-facing and business-process technology needed for a competitive guest experience.

Cloud teChnology

Wearables

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teCh

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06-10 November 2016 / Paris / France

1,600 exhibitors (37 countries) / 30 activity sectors / 111,000 profesionals (133 countries)


90TH INTERNORGA SEES CONTINUED SUCCESS

New event formats, international presence and a pleth-ora of product launches characterized the 90th INTER-NORGA, which organizers say turned Hamburg, Germa-ny, into INTERNORGA city for six days. The food service and hospitality exhibition was fully booked, with 95,000 national and international visitors in attendance.

Independent surveying found that around 90% of visitors rated INTERNORGA as excellent or good, and would recommend the fair to others. Around 85% of visitors were decision-makers, while the percentage of international visitors remained constant at 7%. INTER-NORGA 2017 will be held March 17-21 in Hamburg.

FIGGJO WINS RED DOT AWARD

Figgjo was awarded the Red Dot Design Award for the Figgjo Oslo coffee series, which was developed in collaboration with barista Tim Wendelboe and designed by Kristin Ihlen.

“The aim of Figgjo Oslo,” says Friggjo CEO Simmer Vikeså, “was to understand coffee trends and to satisfy the taste requirements of the most demanding baristas and their customers. We thought that Figgjo Oslo should do for coffee what a good glass does for wine.”

GREATER INTER-NATIONALITY FOR HOST 2017

Forty-three per-cent of the over 700 firms that have signed up for Host 2017 (October 20-24) will be arriv-ing from outside Italy. Eighty-seven percent of firms at the exposition will be from Europe, while eight of every hundred firms will be from the Middle East and Asia. Sev-en percent of firms that will exhibit at Host 2017 will be from the U.S.

The growing rep-resentation of Mid-dle Eastern firms is a direct result of Host’s increased scouting activity in the region.

Supplyline

ZIEHER’S VISION SERIES WINS GOLD AWARDVISION, a luxury wineglass series from Zieher, was awarded Gold in the design category of Tophotel Magazine’s 2016 Star Awards. More than 4,000 readers of the magazine chose VISION over two other products nominated by Tophotel judges.

What sets VISION apart, the company says, is that no distinction is made between red wine or white wine glasses. You intuitively reach for the glass that best presents the fla-vors of the wine you wish to emphasize.

Since 1976, Resuinsa has been working toward its reputation as a pioneer in the professional textile mar-ket. The company was the first in the world to offer a quality guarantee for indus-trial laundry resistance, and since 1988 has been obtain-ing environmental certifi-cations like the OEKO-TEX standard 100.

In its personal designs, product development and decorative textile assess-ments, Resuinsa has a level of personalization and expertise that only 40 years of experience can offer. With a presence on five continents, a new beachside headquarters in Valencia, Spain, and a new logo, the company looks toward continued growth.

RESUINSA CELEBRATES 40TH ANNIVERSARY


I n B r I e f

PartnershiPs & mergerszz Greystone Hotels announced a partnership with

KEYPR to offer the cloud-based management

solution in all eight of Greystone’s boutique hotels.zz Zuzapp was selected by InterContinental Miami

to provide guest engagement and messaging app.zz Encore Event Technologies, a division of

Freeman, renewed its contract with Omni Hotels &

Resorts as the on-site technology provider.zz The Godfrey Hotel Boston selected OpenKey to

provide digital key room access.zz Villeroy & Boch will provide a plate from its

Artesano Professionale collection as the official

competition plate in the 2016/2017 Bocuse d’Or.

LeadershiP changeszz Stoelting, a division of the Vollrath Co. special-

izing in frozen dessert equipment, appointed John

LaForge chain accounts sales manager.zz Peter Burwash International promoted René

Zondag to serve as the company’s new president.zz Perkins Coie announced that Tara Gorman

joined the firm’s real estate practice as a partner in

the Washington, D.C., office.zz Dirk Wakeham is now the president and chief

operating officer of Lanyon.

Launches, events and awardszz Cintas Corp.’s 2016 Uniform Book includes up-

dates to Cintas’ Regeneration Suiting Collection

and the industry’s first anti-bacterial fabric.zz Groupe GM expanded its international distri-

bution by opening subsidiaries in China (Jiaomu

Cosmetic) and Taiwan (Paris Beauté). The company

also plans to open a structure in Dubai soon. zz Girbau held the 4th Girbau America Convention

in Havana, Cuba, where representatives from 21

American countries analyzed market trends, partic-

ipated in workshops, and visited Girbau laundries.zz Dispenser Amenities was awarded one of eight

2016 Supplier of Excellence Awards from Starwood

Hotels & Resorts Worldwide.zz Alto-Shaam received the Wisconsin

Manufacturer of the Year Award, recognizing

innovation, corporate culture and growth.

RECORD SALES, ATTENDANCE AT ITB BERLIN

From March 9-13, about 10,000 exhibiting companies from 187 countries and regions met with 120,000 visitors at ITB Berlin 2016, according to estimates from event organizer Messe Berlin. The company says the €7 billion (US$7.86 billion) in business conduct-ed at the fair shows the industry is more than withstanding current geopolitical crises.

This bodes well for ITB Asia, to be held in Singapore October 19-21, as well as the recently announced ITB China convention, to place annually in Shanghai beginning in May 2017. ITB Berlin 2017 will take place March 8-12.

WORLDHOTELS NAMES DIRK FUEHRER CEOIn February, Dirk Fuehrer took over as the CEO of Worldhotels. He was formerly chief commercial officer and a member of the execu-tive board at Steigenberger Hotel Group, and previously held vari-ous senior roles at Hilton, Carlson Rezidor and Starwood Hotels.

Most recently, he founded and led Okanda.com, the first online meeting portal with real-time availability. Fuehrer has strong sales, marketing and distribution backgrounds, and his experience spans Europe, the Middle East and the Asia Pacific region.

Under Fuehrer’s leadership, Worldhotels will build on its current strategy, in particular expanding its digital initiatives.

May 2016 hotelsmag.com 56

Supplyline

JOI-DESIGN RELEASES ‘101 HOTEL ROOMS, VOLUME 2’

JOI-Design has released “101 Hotel Rooms, Volume 2.” The English-language guidebook’s 232 pages contain images, sketches, renderings, layouts and perspective drawings depicting bedrooms that are consistent with the evolution of guest lifestyles.

The JOI team’s three decades of experience provide scope and discerning solutions, offering insight into what modern hotel guests are seeking in a bedroom.

The collection can be ordered from bookstores, JOI-Design or on Amazon.

©2016 Mercedes-Benz USA, LLC. *Based on 61 sheets of ½ inch-thick 4'x8' sheets of lightweight drywall. Metris is the 2016 ALG Residual Value Award winner in the Midsize Commercial segment. ALG is the industry benchmark for residual values and depreciation data, www.alg.com. All illustrations and specifications contained in this print ad are based on the latest product information available at the time of publication.

The 2016 Mercedes-Benz Metris. With over 2,500 lbs. of payload and enough space to hold over 60 sheets of drywall,* Metris hauls more, stows more, tows more, and fits in your garage. Visit MBVans.com/metris

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The South Shore Col-lection from Danze features sleek design with simple lines in a space conscious scale. The collection

includes a single handle lavatory faucet, widespread faucet, and tub/shower prod-ucts. Both lavatory faucets include ceramic disc valves to ensure quality and longevity, as well as a 50/50 touch down drain. All pieces in the collection offer a flow rate that meets California Energy Commission requirements. Danze, Woodridge, Illinois. www.danze.com

Hotel Technologies' new HDL39 FM stereo clock radio now features voice instructions. The easy-to-set alarm fea-tures a new INFO button that provides audible instructions to help guests set the alarm. The HDL39 also features a USB port to charge any additional smart device. This space-saving design fits virtually anywhere and offers guests soothing nature sounds and patented speaker technology for great sound. Hotel Technologies, Rahway, New Jersey. www.hoteltechnologies.com

room 360°, by FOH, designs and manu-factures luxury guestroom and bathroom accessory solutions for some of the finest hotels in the world. Their Tokyo Matte Brass Collection includes bold, cut-ting-edge designs created from high-qual-ity stainless steel to ensure years of use. It’s easy to clean and a smart investment. FOH, Miami. www.roomthreesixty.com www.frontofthehouse.com

The Towel Cabana, from Southern Aluminum, is constructed with weather-resistant powder-coated aluminum and is protected by marine-grade SurLast® fabric to guarantee clean, dry towels. Corrosion-resistant locking casters ensure easy mobility. The perfect poolside partner, the cabana is UV-, mildew-, mold-, and water-resistant, ensuring the Towel Cabana proves itself season after season. Southern Aluminum, Magnolia, Arkansas. www.southernaluminum.com

Master’s Reserve glassware by Libbey is as stunning and inspired as the drinks imagined by wine and cocktail masters. A glass isn’t merely a vessel holding a drink, but an integral part in creating unforgetta-ble beverage experiences. The stemware and tumblers blend decades of Libbey’s world-class innovation with American craftsmanship to deliver exquisite presen-tation, superior service life and improved profitability. Libbey Inc., Toledo, Ohio. www.libbey.com

Products


F&B, Technology, enTerTainmenT

The F3TCH app from Camposagrado provides guests mobile access to the amenities and services at any F3TCH compatible hotel. F3TCH “checks-in” with the guest, pulls the correct hotel digital faceplate and dialing codes for guest amenities from its secure database, and ensures the guest is properly charged through the hotel’s PMS. F3TCH “checks-out” once the guest departs. Camposagrado, Colorado Springs. [email protected]

Green Planet refrig-erators from Ange-lo Po are tested in IMQ laboratories to measure their ener-gy consumption in kWh per year. The independent test-ing has found that the refrigerators offer owners ener-gy savings of up to 65%. These easy-to-clean machines

utilize “Intelligent” Automatic Defrosting, ensuring that defrosting is only triggered when necessary--meaning fewer defrost-ing cycles than with a conventional timed system. Angelo Po, Carpi, Italy. www.angelopo.com [email protected]

Partum from Hepp is a cutlery line de-signed to meet a wide range of require-ments in the hotel and catering industry. Long, slim stems add tone and offer an elegant contrast when set with large porcelain tableware. Unobtrusive faceting along the centerline and a polished finish help cast reflected light from every cover on the table. Hepp, Birkenfeld, Germany. www.hepp.de [email protected]

The Chef’s Fusion collection from RAK Porcelain offers cocottes, casserole dishes, soup tureens, plates, pans and mini pans ideal for cooking, gratinating and maintaining at temperature. The collection is available in four colored glazes that are highly resistant and created to last, and fit perfectly with the colors of RAK Porcelain’s range Neofusion. RAK Porcelain USA, New York. rakporcelainusa.com [email protected]

The Affinity tableware series from Villeroy & Boch is an ideal line for buffets or banquets. Creative arrangements can be made with the more than 70 pieces offered in the Affinity series, and can be combined with pieces from the new Genesis by Affinity series. Genesis pieces are bordered with expressive coloring meant to inspire artful presentation. Villeroy & Boch, Luxembourg. www.villeroy-boch.com/hotel [email protected]


Products

Scholl's Air Cleaning System (ACS) comes with high-performance fat separators with a separation efficiency of about 95%. Optionally, the ACS can come with a regenerative zeolite filter or patented plasma technology. The system also meets VDI 2052 require-ments, and can be paired with Scholl's Multi-Line 65. The ML-65 offers a variety of tools that can be purchased individually, offering kitchens maximum flexibility. Scholl, Bad Marienberg, Germany. www.scholl-gastro.de [email protected]

The A800 coffee-maker from Franke features a new fullcolor, 10-inch (25-cen-timeter) touchscreen display, that can be individually configured to add messages and pictures. Self-service operation lets your guests choose from a wealth of drinks through touch and swipe actions, while an LED lighting concept supports service staff with functional alerts. Franke Coffee Systems, Aarburg, Switzerland. A800.franke.com

Spring USA intro-duced its newest line of snack/ce-

real dispensers. Dispensers stand at 27 inches (68.58 centi-meters) tall and each polycar-bonate cylander has a 10-liter (338.14-ounce)

capacity. Features include durability and a stainless steel base with dispensing wheel. Spring USA, Naperville, Illinois. www.springusa.com

Italian Buffet is a new system from Sambonet that allows professionals to customize the buffet space as needed. Through a series of shaped columns, the configuration can be organized in different ways, thanks to a system of wenge wood or tempered glass shelves. Vertical structuring makes Italian buffet perfect for limited surfaces. Sambonet, Orfengo, Italy. sambonet.it/en


F&B, Technology, enTerTainmenT

Job Number: a1516-0843Product: MS Hospitality

Pub/Issue Date: Hotels Magazine 6/1/2016Date 04/28/16

NYUSPS Office of Strategic Marketing and Communications

FOR A SUCCESSFUL CAREER IN HOSPITALITY, CHECK IN HERE.Located in NYC, the heart of the international hospitality industry, the NYU School of Professional Studies Tisch Center for Hospitality and Tourism, which offers the MS in Hospitality Industry Studies, provides a stellar education in a field that is rapidly growing and evolving worldwide. Learn from leading industry professionals and gain high-level work experience at hotels such as Loews Hotels, the W, the Mandarin Oriental, the Waldorf Astoria, The Pierre, and The Ritz-Carlton. Study away at NYU global sites and gain the international perspective you need to compete and succeed in the industry. If you’re interested in launching or advancing your career in hospitality, there is no graduate program that is more world class.

FIVE- STAR

VISIT: sps.nyu.edu/mshs1b CALL: 212-998-7100REQUEST INFO./APPLY TODAY: sps.nyu.edu/gradinfo10b

MS in Hospitality Industry Studies

CONCENTRATIONS:Hotel FinanceBrand StrategyLodging Operations Revenue Management

Graduate Certificate in Hospitality Industry Studies

New York University is an affirmative action/equal opportunity institution. ©2016 NYU School of Professional Studies.

FIND YOURFUTURE SELF

Triomphe, a new line of cutlery from WMF, puts a modern spirit into the traditional “Augsburger Faden” style. The luxury tableware adheres to the classic forms of cutlery while abandoning any cumber-some or seemingly archaic elements. The 20 different stainless steal pieces in the collection are available in a hollow handle variant and as a silver plated version. WMF, Birkenfeld, Germany. www.wmf-hotel.de

The Neo buffet system from Zieher is made of anthracite colored resin, and features matte surfaces and rounded edges. Columns are available in two basic sizes at heights of 8, 16, and 24cm, and 12, 24, and 36cm. Two supplementary basins in 1/1 GN dimensions can be used to present iced food and drinks. Optional LED lighting is available in a variety of colors. Zieher, Himmelkron, Germany. www.zieher.com [email protected]


Products

Placemats, table runners and kitchen textiles from Resuinsa are made without using harmful chemicals in a process that’s both eco- and worker friendly. Resuinsa textiles can be personalized with ribbons, pipings, backstitches, stampings, woven patterns, and embroidery. All materials are suitable for the industrial laundering processes, and do not shrink, stretch, or lose color. Resuinsa, Valencia, Spain. www.resuinsa.com [email protected]

Serenata is one of the leading providers of e-marketing and CRM solutions for the hospitality industry. By integrating guest information from the property management system (PMS), central reservation system (CRS), websites and more, Serenata NetHotel CRM develops a 360 view of the guest. At each step before, during and after their stay the product ensures guests receive the most targeted, dynamic, and relevant communi-cation. Serenata, Munich, Germany. www.serenata.com [email protected]

UPster K dishwashers from Meiko offer quality in a compact format. A choice of lengths and basket sizes give professionals the capacity they need, while a generous passing height ensures bulky items get through. Efficient heat recovery makes an exhaust air connection unnecessary, meaning lower running costs for the machine and HVAC system. Touch panels, digital displays, and a Bluetooth interface simplify communication between the machine and operator. Meiko, Offenburg, Germany. www.meiko.info [email protected]

Elixir tumblers from Rona are ma-chine-made with an unwavering commit-ment to ergonomics, design and function-ality. Thin wall glass and a conical shape help highlight the taste of each drink, and present any type of beverage in an aesthetic that evokes health and freshness. Tumblers are available in two sizes—410 milliliters and 550 milliliters. Rona, Lednické Rovne, Slovakia. www.rona.sk


An (A) after the page number indicates advertisements that appear only in the Americas editions; an (I) indicates advertisements that appear in international editions.

PublisherDavid Wood

1.312.274.2225 | [email protected]

euroPeCaroline de Donnea-birkel

and brigitte de Donnea, ManagersAm Muehlenteich 18

40822 Mettmann

Germany

Phone: +49 2104 957 26 93

Fax: +49 2104 957 26 94

[email protected]

[email protected]

PublisheD by Marketing & teChnology grouPChairman, Jim Franklin

President, Mark Lefens

Vice President, Sales, Bill Kinross, Steven D. Mayer

Director, Product and Online Audience Development,

Steve Delmont

Director, Marketing, Events & Production,

Laurie Hachmeister

Technical/IT Support, Benjamin Isidore

Software Engineers, Matt Robinson, Sonja Zinai

Circulation Manager, Ed Wacholder

Contact us at:

1415 N Dayton St, Chicago, IL USA

60642-2643 | 312.274.2200

email: [email protected]

HOTELS (ISSN 1047-2975), Volume 50, Number 5. Published monthly

(except for combined Jan/Feb and July/Aug issues) by Marketing &

Technology Group Inc., 1415 N. Dayton St., Chicago IL 60642-2643; 312-

266-3311; fax 312-266-3363. Periodicals postage paid at Chicago IL and

at additional mailing offices. Copyright © 2016 Marketing & Technology

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Solutions, P O Box 25542, London ON N6C 6B2.

Passion for HosPitality Advertisers index

Alto-shaam inc.www.alto-shaam.com/demoPage 3

Assa Abloy HospitalityHITEC, New Orleans, booth 1201www.assaabloyhospitality.comPage 51

Brandstand Productswww.brandstand.comPage 35

Burba Hotel networkwww.burba.com Pages 20-21 (I)

Cambro Manufacturing Co.www.cambro.com/myteamPage 7

Carlson rezidor Hotel Groupwww.carlsonrezidor.com/developmentPages 4-5

direCtv1-866-949-6371Pages 20-21 (A)

dometicwww.dometicgroup.comPage 15 (I)

equip’Hotelwww.equiphotel.comPage 54

FrAnKe Kaffeemaschinenwww.a800.franke.comPage 45

Front of the Housewww.roomthreesixty.comPage 2

Hilton Worldwidewww.trubyhilton.comInside Front Cover

Hoshizaki America inc.www.hoshizakiamerica.com/sustainabilityPage 17

Hotel investment Conference Asia Pacific (HiCAP)www.HICAPconference.comPage 8

Hyatt Hotels Corporationwww.hyattdevelopment.comwww.unboundcollectionbyhyatt.comPages 27 (A), Inside Back Cover (A)

international Hospitality industry investment Conferencewww.sps.nyu.edu/hospitalityconferencePage 10

Kaba Hospitalitywww.kabalodging.comPage 31

Let’s rallywww.letsrally.comPage 53 (A)

the Lodging Conferencewww.thelodgingconferene.comPage 37

m3connectHITEC, New Orleans, booth 1745www.m3connect.dePage 53 (I)

Margaritavillewww.margaritaville.comPage 15 (A)

Mercedes-Benz UsAwww.MBVans.com/metrisPage 57 (A)

new York University school of Professional studieswww.sps.nyu.edu/mshs1bwww.sps.nyu.edu/gradinfo10bPage 61

POst integrations, inc.www.postint.com Page 29

rAK Porcelain europe sAwww.rakporcelain.comBack Cover

rsswww.revenuestrategysummit.comPage 27 (I)

rubbermaid Commercial ProductsPage 39 (A)

southern Aluminum Mfg. inc.www.sa-tables.comPage 11 (A)

spring UsA Corporationwww.springusa.comPage 47

tKs Germanywww.tks.netPage 11 (I)

vita Mix Corpwww.vitamix.com/commercialPage 43

Wyndham Hotel Groupwww.whgdevelopment.comFrench Gate Cover

Zieher KGwww.zieher.comPage 1


The best idea you have stolen?I can’t reveal this because the person I stole from has not

noticed it yet. Having said that, the best ideal – rather than

idea – I have embraced without a doubt comes from Mahatma

Gandhi, who said, “Live as if you were to die tomorrow. Learn

as if you were to live forever.”

Your favorite app?Uber! In my thoughts, I thank Travis Kalanick each time I travel

abroad in a new country where I was previously desperately

trying to hail a cab.

What do you want for your birthday?I just had my birthday a few weeks ago, which I celebrated here

at the Rosewood Beijing with my family in a small private dining

room. On that occasion I got the best gift I have ever received:

As I walked into the room, the culinary team had equipped

my twins, Janya and Kimaya, with chefs’ uniforms and hats,

and set up a working station with a basic white coated cake,

colored chocolate pouches, multicolored chocolate chips and

individual chocolate letters that once put together said Happy

Birthday Daddy. As I approached, they both lifted their heads

and said, “We are preparing a cake for you, daddy.” If that does

not get tears in any dad’s eyes then nothing will.

Historical figure you’d like to host?Leonardo da Vinci. It would be just an amazing experience to

meet someone that has had that versatility, vision and talent in

both science and arts. Among other things he could also make

me understand what this Mona Lisa smile is really all about.

On the more contemporary side – and although not quite a

historic figure yet per se, it would have to be Richard Branson

with his amazing attitude toward life and approach to business.

If not a hotelier…?That’s a tough one… maybe a dreamer?

In case there is no vacancy for the dreamer position then I

would love to be a designer or architect like my father. Unfor-

tunately, my talents in those areas are about as astute as my

skills to learn Mandarin.

A personal skill/experience that makes you unique as a hotelier? I don’t think I have a skill that makes me unique as such.

However, I would say that empathy for guests and associates,

dedication, resilience and attention to details are essential in-

gredients that are required to make a good “hotelier recipe.”

What do you do better than anyone else you know? What I do better, or rather know better, than anyone else can

be summed up by one sentence that is credited to Socrates: “I

know that I know nothing.”

L a g n i a p p e

Marc Brugger, managing director, rosewood Beijingembracing the phiLosophies of gandhi and speciaL moments spent with his 3-year-oLd twins, the top hoteLier at the nearLy 2-year-oLd Luxury outpost waxes about dreaming and a recipe for great hoteLkeeping.

The Confidante Miami Beach

The Driskill Austin

Hôtel du Louvre Paris

Carmelo Resort & Spa Uruguay

Coco Palms Resort* Kauai

The Unbound Collection by Hyatt focuses on upper-upscale to luxury properties that offer one-of-a-kind experiences. As a developer and owner, you maintain your independence while being backed by a powerful

global network. With access to the award-winning Hyatt Gold Passport loyalty program and the support of an integrated marketing team, you are free to bring your unique vision to life.

We welcome The Confidante Hotel as our most recent property in the collection. And we invite you to experience the freedom to be extraordinary.

UNBOUNDCOLLECT IONBYHYATT.COM

T H E F R E E D O M T O B E E X T R AO R D I NA RY.

Hyatt® and The Unbound Collection by Hyatt™ names, designs and related marks are trademarks of Hyatt Corporation and/or its affiliates. © 2016 Hyatt Corporation. All rights reserved. *This resort is expected to undergo a revitalization and re-open in Spring 2018.

MIDDLE EAST / ASIA • RAK Porcelain UAE LLC • T (+971) 72 434 683 • [email protected] • www.rakporcelain.comEUROPE • RAK Porcelain Europe S.A. • T (+352) 26 360 665 • [email protected] • www.rakporcelain.eu

USA • RAK Porcelain USA • T (+1) 866-552-6980 • [email protected] • www.rakporcelain.com

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