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Ford
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hanz
Restaurant Association of New
NZ Chefs Association
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Ford
kitchen products
hanz
Restaurant Association of New
NZ Chefs Association
FMCG
Hospitality Business
Intermedia

Marriott unveils IoT hotel room of the future

Marriott International has teamed with two leading companies – Samsung and Legrand – to launch the hospitality industry’s Internet of Things (IoT) hotel room, to inspire they say the “ ultimate hotel experience of the future.”

The IoT Guestroom Lab – powered by Marriott’s Innovation Lab at the company’s corporate headquarters – explores concepts that have the potential to elevate the guest experience, create more efficient hotel room design and construction, and contribute to Marriott’s global sustainability efforts and goals.  As the hospitality industry’s “smart” hotel room, the Lab allows multiple responsive IoT systems, devices and applications to communicate with one another to serve guests and optimise hotel operations.

“We know our guests expect to personalise almost everything in their lives, and their hotel experience should be no different,” says Stephanie Linnartz, Global Chief Commercial Officer, Marriott International. “By teaming with best-in-class partners, we are leveraging mobile and voice-enabled technology to give our guests the ability to set up the room to best meet their needs – whether that is creating the ultimate relaxation environment or one that enables productivity for business travellers.”

“At Samsung, we aspire to make life easier and better for our customers, whether they’re at home or their home away from home,” says James Stansberry, Senior Vice President and General Manager of ARTIK IoT, Samsung Electronics. “Partnering with Legrand and Marriott, we can offer users unprecedented levels of control and personalisation, thanks to our end-to-end IoT services powered by the ARTIK platform and the SmartThings Cloud. From intuitive lighting to voice-activated room controls, we’re delivering customisable, intelligent experiences that make our consumers’ lives more convenient, productive and secure.”

Developing an intuitive system is critical as Marriott seeks to continuously innovate the global guest experience across its 30 brands.  The technology inside the IoT Guestroom Lab allows, for instance, a user to ask a virtual assistant for a 6:30 AM wake-up alarm, to start a yoga routine on a full-length mirror, request additional housekeeping services and start the shower at the desired temperature stored in their customer profile – all by voice or app.

“We’re proud to be innovating with industry leading partners to get closer to revolutionizing the guest experience, along with hotel operations and even hotel construction,” said Karim Khalifa, Senior Vice President, Global Design, Marriott International. “Together with Samsung and Legrand, we are well on our way to creating the hotel room of the future.”

“At Legrand, we offer a suite of power, light and data solutions that bring power and connectivity to previously untapped locations.  Legrand is partnering with Marriott to improve the guest experience in a cost effective and intuitive manner. This work further supports our Eliot Program in North America, Legrand’s global IoT program that encompasses our ambition, drives our product Senior Vice President of Demand Creation, Legrand. “Legrand’s product portfolio can elevate a property by turning everyday features into lasting highlights. We are thrilled to collaborate with Marriott and Samsung to conceptualise and deliver on the future traveller’s needs.”

Marriott is working towards a future where hotel owners would have a seamless, transparent and flexible end-to-end solution that requires minimal equipment, while customers would enjoy an integrated experience with access to their own data and information, as well as accessible voice and mobile-optimised controls.

 

The post Marriott unveils IoT hotel room of the future appeared first on Hospitality Business.

New training initiative for high school students

QRC chief executive Charlie Phillips with Jaimie Stodler.

Queenstown Resort College (QRC) is tapping into the profile and colourful personality of MasterChef New Zealand 2013 runner-up Jaimie Stodler to draw new recruits to the hospitality industry.

The successful Queenstown-founded hospitality management and adventure tourism school also has two Bay of Islands’ campuses – the recently launched QRC Culinary in Kerikeri and QRC Tai Tokerau College in Paihia.

Jaimie, who owns Cup and Cake in Queenstown, is legendary locally for her innovative flavours and immaculately-decorated, designer cupcakes and cakes. From early next year (2018) she’ll spend one week each month in Northland as a travelling chef, visiting high schools in the region recruiting students for QRC’s two Northland colleges.

QRC chief executive Charlie Phillips says the new initiative will open up opportunities for high school students to enter hospitality, tourism and cookery, and raise awareness about hospitality careers when they leave high school.

“Jaimie’s the perfect fit for the role. You’ve got to entertain young people,” says Charlie. “Jaimie’s television MasterChef profile, natural energy and drive to succeed will present industry careers in a fun and vibrant way.”

Jaimie and her Cup and Cake chef also flew to Sri Lanka earlier this year, as their prize for winning the national final of the Dilmah Real High Tea Challenge.

In Northland she will be do cooking or baking demonstrations in schools that have kitchen facilities, and explaining to students what a career in the industry entails.

“Many of these students would thrive in a kitchen environment, but they’re not aware of the opportunities that are available,” says Jaimie, who’s always exploring new ways to grow and expand in her career. “I really want to help people discover and experience a kitchen working life with positivity and enthusiasm.”

She won’t be painting the industry as a bed of roses though. “The bottom line is that you need to work hard to succeed. I’ll be talking about the practicality of learning how to do that to achieve an end result.”

For Jaimie it’s time to “give something back” to the culinary world and an industry that’s she passionate about. “I’ve always had a passion for food. I wanted to be more involved in the tactile side and learning about food,” she says.

A political science and economics graduate, Jaimie forged her kitchen career the hard way.  “I’m all about helping people to take the easier road of professional schooling for a few years.”

Tourism is huge in Northland and both colleges are right on the doorstep of the beautiful Bay of Islands, says Charlie. “It’s about putting together good outcomes for local youth looking for an opportunity to break into hospitality.”

The post New training initiative for high school students appeared first on Hospitality Business.

Brook Serene appointments & awards

Georgina Torrington.

Stepping up into the role of Director of Sales & Marketing is Georgina Torrington. Previously the Marketing Manager for Brook Serene, Georgina will provide the strategic direction of marketing, media, sponsorship and sales initiatives for the group as well as look after Christchurch and Canterbury based clientele.

Joining the sales and marketing team is Simone de Jong. Simone is the new Business Development Manager who will be looking after relationships with travel agents, wholesale and IBO sectors. Simone was most recently with Tui Campers in Christchurch, and before that was based in Rotorua. She has a strong tourism background with previous tourism and marketing roles including Polynesian Spa.

Georgina and Simone are supported by Megan Garland, Sales & Marketing Assistant. Megan will continue to look after OTA’s, ensuring all of the rate contracts are issued, and providing ongoing support with marketing, social media and sales activities.

Vicki Bretherton has been appointed Hotel Manager at Hotel Montreal in Christchurch.  Vicki has been engaged in various Brook Serene projects over the past few years, including the opening of Hulbert House in Queenstown.  In addition to developing local awareness of the Hotel and the high quality and interesting food & beverage on offer, Vicki is looking forward to continuing the established personalised service that Hotel Montreal is known for.

Gretchen Livingstone.

Gretchen Livingstone at Regent of Rotorua, has been awarded the Employee of the Year in the Westpac Rotorua Business Excellence Awards 2017.

“This award recognizes our focus on delivering exceptional service in a comfortable, sophisticated and elegant luxury hotel,” explains Bruce Garrett, Managing Director of Brook Serene. Brook Serene is the discerning curator of four boutique hotels in New Zealand.

“We are pleased with the well-deserved promotions as well as with the staff hired from a robust recruitment process.”

The post Brook Serene appointments & awards appeared first on Hospitality Business.

Sylvia Park’s new dining lane set to sizzle

A new range of fast, casual restaurants is opening at Slyvia Park, Auckland.

Kiwi Property is excited to be able to reveal the names of the final three restaurants set to tantalise Sylvia Park shoppers at the centre’s new dining precinct, The Grove.

Joining what is already an all-star line-up, Cleaver & Co, The Little District and Birdie’s Bar and Deli will join Mexico, Better Burger, Hawker & Roll, Casablanca, Wagamama, Garrison Public House and The Coffee Club.

Chris Gudgeon, Kiwi Property Chief Executive, says  the Grove forms part of the company’s vision to deliver Aucklanders with a world-class town centre offer and exceptional retail experiences.

“Our shoppers will be pleased to know that The Grove is fully leased and will open in December this year, in time for the peak Christmas season.”

Cleaver & Co offers southern style BBQ food, with classic kiwi hospitality delivered under the customer promise “Eat Better Meat, Drink Better Liquor”. Diners can expect plenty of theatre, with Cleaver & Co’s open kitchen offering an immersive, mouth-watering experience.

The Little District is a quirky, fun and eclectic all-day market place, which will provide freshly-sourced produce, a bespoke craft beer dispensary, pizza kitchen, cafe and espresso martini on tap. 

Rounding out The Grove’s impressive culinary experience will be Birdie’s Bar and Deli – set to become an all-day favourite hangout. The huge rotisserie and bustling, extensive market deli will offer gastronomic delights, to be enjoyed around Birdie’s large communal table or in a booth for a more intimate setting.

The Grove will provide a contemporary alfresco dining experience including a new town square, landscaping and a signature dining pavilion, home to Birdie’s Bar and Deli.

Cleaver & Co, The Little District and Hawker & Roll will be located on the ground floor of the new 10-storey office tower, No.1 Sylvia Park (which is currently under construction). Hawker & Roll is the latest offering from co-owners Fleur Caulton and Chef Josh Emett and will bring the Madam Woo favourite – the Hawker Roll to The Grove.

The post Sylvia Park’s new dining lane set to sizzle appeared first on Hospitality Business.

NZ takes a refreshing taste to Gold Coast Conference

An artist’s impression of the Christchurch Convention Centre – one of the many attractions New Zealand will be promoting at the PCO Association’s  10th conference on the Gold Coast.

The 100% Pure New Zealand hub promises to be a welcoming space for delegates to engage and network at this month’s Professional Conference Organisers (PCO) Association conference.

Conventions and Incentives New Zealand (CINZ) Australia Manager Sharon Auld says the Kiwi team is planning a refreshing approach to help energise delegates.

“During the conference breaks on Monday 27 November, delegates can power up by pedalling the CINZ MEETINGS 2018 smoothie bike to blend their own juice,” she says.

At Tuesday lunch, the team will be sharing more good things from New Zealand, including top-rated organic wine from the Central Otago region.

 To rehydrate at any time of the day during the conference, delegates can grab a glass of New Zealand’s artesian water, Antipodes at the 100% Pure New Zealand hub.

 “We have exciting new venues and activities to unveil this year, including Christchurch’s new convention centre, a landmark for the South Island with its prime riverside position in New Zealand’s newest city.”

 The NZ$475m Christchurch Centre is scheduled to be completed in early 2020, with the first conferences held later that year. The Centre will host up to 2,000 people, and the tiered 1400-delegate auditorium can be split to host two 700-delegate events simultaneously.

A record 18-strong team is joining CINZ at the 10th PCO Association conference on the Gold Coast from Sunday 26 to Tuesday 28 November, including:-

  • Air New Zealand
  • Auckland Convention Bureau
  • Auckland Museum – Tamaki Paenga Hira
  • ChristchurchNZ Convention Bureau
  • Christchurch Centre
  • Cordis Auckland (formerly The Langham)
  • Destination Rotorua Business Events
  • Dunedin Convention Bureau
  • Heritage & CityLife Hotels
  • Hobbiton™ Movie Set
  • Napier Conference Centre
  • New Zealand International Convention Centre (NZICC)
  • Queenstown Convention Bureau
  • Real Journeys
  • SKYCITY Auckland Convention Centre
  • Skyline Queenstown
  • Tourism New Zealand
  • Venues Wellington

About Conventions and Incentives New Zealand (CINZ)

  • CINZ www.conventionsnz.co.nz is the official, membership based association of New Zealand’s conference and business travel industry with more than 430 members across a broad range of sectors.

The post NZ takes a refreshing taste to Gold Coast Conference appeared first on Hospitality Business.

Sydney strike grounds sky high dining here

Due to the industrial action at the Sydney harbour last week, fifty-seven essential containers failed to ship last week, causing substantial delays. The key parts of the internationally acclaimed ‘flying pop-up restaurant’ won’t be arriving in New Zealand in time to run the event as scheduled.

Events in the Sky director, Steve Chung, would like to apologise for any disappointment or inconvenience caused and says it is still their intention to launch Dinner in The Sky in Auckland, and the company will be doing everything it can to ensure it happens in early 2018.

‘We have never had to postpone or cancel an event before, but unfortunately, the industrial action at Sydney port was totally out of our control. We are as committed as ever to bringing Dinner In the Sky to New Zealand and appreciate everyone’s continued enthusiasm for the Dinner In The Sky experience.

Ticketmaster will automatically refund all ticket holders. New summer/ fall dates for 2018 will be communicated as soon as possible.

The post Sydney strike grounds sky high dining here appeared first on Hospitality Business.

Ready, set, eat – Taste of Auckland opens tomorrow!

From tomorrow, 16 November until the 19th, Taste of Auckland at Western Springs will become a food lover’s paradise with free live cooking demonstrations, intimate chef experiences, a gourmet hāngi, artisan food and beverage producers, wineries, craft brewers, cocktail bars and of course a smorgasbord of delicious food, plus a whole lot more.

With top Auckland restaurants serving dishes at the event already including Baduzzi, Euro Bar & Restaurant, Tok Tok, Saan, Vodka Room and Miss Moonshines, new names rounding out this year’s line-up include acclaimed French eatery Paris Butter, modern Chinese favourite ARTWOK, new contemporary Indian restaurant 1947 Eatery and a special Eat NZ collaborative kitchen headed up by the Cult Project.

 A jam-packed line-up of leading culinary stars will take to the big stage at the ever-popular Electrolux Taste Theatre, with free live cooking demonstrations from Simon Gault of Giraffe, The Tasting Shed’s Ganesh Raj and Saan’s Lek Trirattanavatin. They join Cazador chef Dariush Lolaiy, Cameron Knox from Tok Tok and acclaimed Australian chef and Masterchef co-judge George Calombaris who is also making appearances on Saturday November 18.

A must see for anyone with even a passing interest in healthy eating, Good Taste sees Buffy Ellen from Be Good Organics, Megan May from Little Bird Organics, Lauren Glucina from Ascension Kitchen and Masterchef winner Aaron Brunet join previously announced Art Green, Matilda Rice and Kelly Gibney in the Electrolux Taste Theatre.

For a contemporary take on traditional Māori cuisine, check out the Gourmet Hāngi. Hosted by hāngi masters Rewi Spraggon and Riki Bennett, guest chefs including newly announced food writers and former Masterchef winners Karena and Casey Bird, Sergio Maglione of Farina, Kyle Street of Culprit and Ben Bayly’s team at The Grove, will each offer festival goers their own unique contemporary gourmet take on a Māori hāngi in different sessions.

“With only 16 places available for each class at a value-packed price of $15 demand for the Electrolux Chefs’ Secrets is expected to be fierce,” says Festival Director Rob Eliott, who suggests checking the website for more information and arriving early ahead of your preferred session to acquire a place.

Other key features of this year’s festival include:

  • More than 100 artisan producers showcasing the best of New Zealand fine food and drink including award-winning Hogarth Craft Chocolate, Dunedin’s Harpoon Cold Brew Coffee, Mama’s Brew Shop Kombucha, Scratch Bakers and Soda Press Co
  • New Zealand’s best boutique breweries including Good George, Cassels & Son Brewing Co, Birkenhead Brewery, Tuatara, Ora Craft Brewery and Liberty Brewing at Brew Street
  • Wine tastings with top vineyards from around the country including No 1 Family Estate, Crafters Union, Man O’ War Vineyards, and brands like Lawson’s Dry Hills, Seresin and Tohu in the Wine Marlborough Marquee
  • A souped-up music line-up curated by Taste Music Director Peter Urlich, including Too Many Chiefs on opening night, Nathan Haines Band on the Saturday afternoon and a DJ Set by Peter Urlich himself on Saturday evening
  • The very best of best of food, drink and hospitality in the luxuriously appointed Qantas Hospitality Marquee. A base for VIP Ticket holders at the weekend, guests will enjoy the spacious covered lounge, bar and additional conveniences, and a flute of the finest quality Methode Traditionelle from No 1 Family Estate on arrival
  • Very special dining events for corporate supporters in the Qantas Hospitality Marquee including a night with George Calombaris, Ben Bayly and Gareth Stewart on the Thursday evening and the Luxurious Long Lunch on Friday November 17.

For more information visit www.tasteofauckland.co.nz

The post Ready, set, eat – Taste of Auckland opens tomorrow! appeared first on Hospitality Business.

Kiwis now own the OCHO Chocolate Factory

In less than two days New Zealanders have opened their wallets and purchased Dunedin-based chocolate company OCHO, championing a new people-led model of regional development.

3570 people from across New Zealand purchased shares to the value of $2,000,000 which will allow OCHO to expand it production and create new jobs.

This community-driven initiative began as a response to Mondelez announcing it planned to close Dunedin’s Cadbury factory. Initially Jim O’Malley and a team of volunteers aimed to purchase the Cadbury factory to keep confectionery production in the city. However, ‘Own the Factory’ has advanced its strategy to focus on premium chocolate-making, joining forces with independently owned OCHO and in the process developing a model for community business ownership to contribute to regional development.

Campaign leader Jim O’Malley said people had spoken to him about investing in OCHO to ensure Dunedin retained its proud history of chocolate production. They also wanted to enable new jobs in the city. “We achieved our aim of attracting multiple shareholders and are delighted to have more than 3700 owners.”

He said the offer was different to usual shares as it limited the total any one person could own to 11% so that no single investor could dominate. The constitution also prevents OCHO moving its production outside of Dunedin.

OCHO founder Liz Rowe, who is the General Manager of the new company, says the first task will be ordering new chocolate production equipment from Italy. Once the order is confirmed planning will start on fitting out a new OCHO chocolate factory in Dunedin’s Steamer Basin. “New equipment and a larger facility will enable us to expand our production from 90kgs of chocolate a week to up to a maximum of 200kgs a day, she said.”

OCHO’s plan for the first year is to focus on increasing production. Once that has been achieved the company will develop a tourism component with a factory tour and chocolate tastings. The third phase of its strategy is developing export markets.

An establishment board has been appointed to lead OCHO for the first 12 months the board is; Jim O’Malley, Vito Iannece and Stewart Cowan from Dunedin and Tami Louisson from Wellington.

All shareholders will receive an OCHO Owner discount on their OCHO chocolate purchases for life.

The post Kiwis now own the OCHO Chocolate Factory appeared first on Hospitality Business.

Luxury hotel and restaurant of the year named

The Luxury Hotel and restaurant of The Year winning team at Eichardt’s in Queenstown.

Kicking off the 2017 award season with aplomb, Queenstown’s Eichardt’s Private Hotel and waterfront restaurant The Grille were crowned ‘Luxury Hotel and Restaurant of the Year’ at the international Luxury Travel Guide Awards ceremony held on November 6 in London.

The Luxury Travel Guide Awards champion the best of the best hotels, airline and tour operators in their respective fields, and this year’s awards saw an unprecedented number of shortlisted companies, providing strong competition in every category.

Winners across all categories are subject to the same rigorous assessment criteria to ensure only the most deserving winners are recognised on a global stage.

Eichardt’s owner Andrew Cox says the Eichardt’s team is thrilled to secure its latest accolade.

“Eichardt’s is no stranger to recognition but it’s wonderful to see our new restaurant The Grille backing up the experience visitors have come to expect from the group. Since opening late last year, The Grille has become a firm favourite with locals and travellers alike, offering up a locally-focussed menu of classic and more adventurous dining combined with an unbeatable lakeside outlook,” says Cox.

The Grille (featuring a 130-seat restaurant, multi-purpose bar area and private wine room) sits in prime position overlooking Lake Wakatipu and boasts the best lakeside views in Queenstown. The restaurant’s tempting menu of authentic, local dishes and sophisticated wine and cocktail list is no surprise given Executive Chef Will Eaglesfield’s reputation as mastermind behind some of the tastiest menus.

The Grille, part of the Imperium Collection, joins an impressive list of names under the group’s banner including Eichardt’s Bar, The Spire Hotel, No5 Church Lane, Eichardt’s Private Hotel and its recent addition the $10,000-per night Penthouse.

Eichardt’s is Queenstown’s premiere luxury accommodation featuring expansive views over Lake Wakatipu and its surrounding mountain ranges. The hotel’s opulent suites invite guests to soak up a sense of quiet before exploring one of the world’s truly remarkable locations.

The post Luxury hotel and restaurant of the year named appeared first on Hospitality Business.

A sight for sore eyes

CQ Hotel in Wellington has become New Zealand’s first hotel to be awarded a Be.Accessible rating for the way it caters for physically, visually and audibly impaired people.  Hospitality Business correspondent Jai Breitnauer checks it out.

The Comfort and Quality hotel, CQ for short, has a long history of lending a helping hand. A character building in the heart of the capital’s vibrant Cuba Street, the site was originally owned by Major James Paul and his philanthropist daughter Annette, who worked tirelessly with the Salvation Army to house displaced women. They donated the site for the building of the Paulina Resque Home in 1894, which later became a Salvation Army ‘People’s Palace’ – a safe and alcohol-free hostel for travellers.

In 1990 it was acquired by Port Nic Properties who gave it a full refurb, bringing it up to earthquake safety standards, and when the company joined the chain Choice Hotels in 2005, further work began to make it a world class hotel and conference centre.

When forward thinking GM Oliver Lacoua joined the business a few years ago, he felt CQ could take their mantra of quality and comfort one step further, and build on the site’s philanthropic past. He began work to fit the hotel out for guests with additional physical, auditory and visual challenges, to make their stay more comfortable.

As well as a lower check-in desk and accessible car park, there are nine rooms fitted out with extra space and an accessible en-suite. They offer iBeacons with organisation BlindSquare (see box), and their menu is available in sign language. Key staff are also trained in sign language and they’re currently working on introducing braille menu’s and information cards as well.

Key to not paying lip-service to the gesture is the training of staff, who as well as learning basic sign language have also had special training to help customers with additional needs in case of an emergency, such as an earthquake. The lifts go right to the car parking level, the conference facilities are all on the ground floor and the public areas are all fully accessible.

Although GM Lacoua has moved on to pastures new, the CQ is continuing its commitment to providing a good quality service to people with disabilities, and are working on expanding the services they offer.

A comfortable, quiet and pleasant place to stay, in a great location with exceptionally helpful staff. I couldn’t recommend it more.

What is BlindSquare?

This Wellington-based project is aimed at customers and visitors who are blind or have low vision or a print disability. Using the BlindSquare Event iPhone navigation app and Kontakt.io beacons, customers with sight loss are given the opportunity to explore Wellington independently.

As app-users pass by shops and businesses that are ‘BlindSquare enabled’, the app will provide a spoken description of the business, including its name, what goods or services it provides and the shop layout. The app also provides users with other information such as the names of the roads they are walking along, or where the bus stops are. It does this by communicating with the various beacons installed around the city and at participating businesses.

For more information visit https://wellington.govt.nz/services/community-and-culture/accessibility-services/blindsquare-ibeacons

The post A sight for sore eyes appeared first on Hospitality Business.

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