'Hilton CleanStay with Lysol Protection' to Launch June 2020

Hilton announced a new program to deliver a standard of cleanliness and disinfection in Hilton properties around the world. In a first for the hospitality business, Hilton will collaborate with RB, maker of Lysol and Dettol, and consult with Mayo Clinic to develop elevated processes and Team Member training to help Hilton guests enjoy an even cleaner and safer stay from check-in to check-out

Hilton CleanStay with Lysol protection, as the program will be called in North America, will be a rigorous system that incorporates RB’s trusted know-how and scientific approach to cleaning practices and product offerings. Experts from Mayo Clinic’s Infection Prevention and Control team will advise and assist in enhancing Hilton’s cleaning and disinfection protocols.

 The goal of Hilton CleanStay is to provide guests with assurance and peace of mind when they stay at any of Hilton’s more than 6,100 properties representing 18 brands

Hilton CleanStay was developed to meet evolving consumer expectations during the COVID-19 pandemic. Research indicates that consumers have heightened concerns regarding hygiene on their journey, and trust in cleanliness standards will be critical to restarting travel

RB will bring key talent and Lysol experts in hygiene and disinfection to the multi-year partnership, leveraging over 130 years of science-based research and thought leadership to support awareness, training and education, and product delivery and systems. RB and Hilton are also exploring opportunities to expand the program into a global partnership.

While full details for the program are still in development and expected to be announced soon, hotel brand standards under consideration include:

• Hilton CleanStay Room Seal: Add an extra measure of assurance by placing a room seal on doors to indicate to guests that their room has not been accessed since being thoroughly cleaned.

• 10 High-Touch, Deep Clean Areas: Extra disinfection of the most frequently touched guests room areas – light switches, door handles, TV remotes, thermostats and more.

• De-clutter Paper Amenities: Remove pen, paper and guest directory; supplement with digital or available upon request.

• Focus on Fitness Centers: Improved guidelines for disinfecting the hotel Fitness Center, possibly closing for cleaning multiple times daily and limiting the number of guests allowed in at one time.

• Clean and Clean Again: Increase the frequency of cleaning public areas.

• Guest-Accessible Disinfecting Wipes: Provide stations at primary entrances and key high traffic areas, for instance, a station to allow guests to wipe the elevator button before pressing.

• Contactless Check-In: Hilton will double-down on its award-winning Digital Key technology for guests who desire to have a contactless arrival experience. Guests can check-in, choose their room, access their room with a digital room key and check-out using their mobile devices through the Hilton Honors mobile app at participating hotels. Hilton will continue to expand its Digital Key capabilities to common doors and access points throughout the hotels.

• Innovative Disinfection Technologies: Hilton is exploring the addition of new technologies, like electrostatic sprayers – which use an electrostatically charged disinfecting mist – and ultraviolet light to sanitize surfaces and objects.

Zoom now worth more than American Airlines ,Expedia ,Hilton combined

Teleconferencing app Zoom is now valued more than the market capitalization of three billion -dollar travel and hospitality companies in the US .As of April 17,Zoom had a market value of American Airlines ,Expedia and Hilton stood at $ 34 billion .

It gained over$200 million daily users in March during worldwide lockdowns.

Online auction of record-breaking whisky collection hit by cyber-attack

A record-breaking online auction of rare whiskies has been postponed indefinitely after being targeted in a cyber-attack.

The sale of Richard Gooding’s “The Perfect Collection” was marketed as “the largest and most unprecedented private whisky collection ever to be offered for public sale”.

The first phase of the auction, consisting of more than 1,900 bottles, fetched more than £3.2m earlier this year.

The second phase of the auction, made up of 1,958 lots, went up on the Whisky Auctioneer website on 10 April.

One of the world’s most sought-after whiskies, the Macallan 1926 Fine and Rare 60 Year Old, was expected to fetch more than £1m at the auction.

“The website is currently offline whilst we continue to actively investigate this. The auction of The Perfect Collection: Part Two has been postponed indefinitely with further updates on this and future auctions to follow.”

During the first phase of the sale, Whisky Auctioneer became the first site to sell a million-dollar bottle, with several other lots achieving world record hammer prices.

Covid-19 Crisis: Value engineering for hotels is the key

The engineering department of a hotel holds great importance for a property to function efficiently. By providing utility services like electricity, steam, hot water, air-conditioning and refrigeration and maintaining engineering and services of various other equipment, the chief engineers are undoubtedly the backbone of a hotel

Chief engineers across all hotels in the country are figuring out ways to keep their hotel operating and running smoothly, post lockdown.

Sanitisation for us will be the most important aspect. We may look forward to adding more toilets around the properties. Even when we start operating, we would go with 50% of the workforce at a time

The virus becomes suspended in droplets smaller than five micrometres, known as aerosols, it can stay suspended for about a half-hour, before drifting down and settling on surfaces where it can linger for hours.The finding on aerosol, in particular, is inconsistent with the World Health Organization’s position that the virus is not transported by air. This has opened up a whole new sphere for engineers to work on.

We as engineers have to ensure that air inside a room or a public space like a lobby or restaurants, keeps changing. More air handling units will have to be installed in hotels. Instead of taking the air back, there should be a provision of pumping fresh air” said Rothin Banerjee, Director - Engineering, Taj Palace, New Delhi.

For Rahul Singh Sisodia, Director - Engineering JW Marriott, Aerocity, New Delhi, value engineering in the current situation is the key as a huge amount of liquidity and cash flow is needed to ensure the efficiency of a hotel.

Here's how hotels are redefining the tea experience for their guests while adding to their revenues

The entire process of growing, hand-picking of leaves, careful sorting and harvesting is fascinating and a premium-grade cup of tea commands a fitting price

Tea is not just therapeutic, but great to taste, besides being zero calories.” The rise and rise of gourmet tea Hotels serving teas beyond the regular Earl Grey and Darjeeling have helped popularise gourmet teas. Cafes and restaurants in hotels now serve single estate teas and unique blends

The making of a gourmet tea

Brewing a good cup of chai is an art and everything lies in how well it is balanced. Bala Sarda, Founder & CEO, Vahdam Teas believes gourmet tea is much like fine wines

At the Emperor Lounge, The Taj Mahal Hotel - Mansingh Road, 26 tea varieties are served, from Panch Dhatu Tea to Rooibos Apple

“A good cup of tea should be brewed at the right temperature, served in beautiful teacups from a stunning teapot, and feel fresh to the palette.”

As wellness finds its way to the centrestage of people’s lives, particularly after the COVID-19 scare, tea, with its various health benefits, will find increased acceptance.

The hotel tea experience 

At Port Muziris, Kochi, A Tribute Hotel by Marriott, guests are treated to an unusual tea tasting session at Kettle, the tea lounge. The cellar holds several varieties of teas inspired by Muziris’ spices and floral heritage. Jasmine, a common flower around these parts, lends itself to a delicate tea. Hibiscus-imbued tea leaves, a green variant flecked with saffron, the not-to-be-missed blue tea made by infusing tea leaves with the butterfly blue pea flower, and lavender-infused teas are part of the extensive cellar.

The cellar at Port Muziris, Kochi, A Tribute Hotel by Marriott, holds several varieties of teas inspired by Muziris’ spices and floral heritage.

With Mister Chai, we went all out to ensure that the typical chai time is a far more luxurious experience.” Among its offerings is Kali Mirch Chai, served with the Colaba Fish Fry Sandwich. ITC Maurya's rooftop Pan-Asian restaurant - Tian, asked Anamika Singh of Anandini Tea to work with its chef de cuisine to put together a tea-paired menu. The hotel now has a regular teatime service delivered at the room by designated butlers, exclusively for those who check-in at the women-only Eva Floor. For its executive floor guests, it has a dedicated tea lounge named Samaya, where the house blends are particularly popular.

The Lounge & Terrace on the lobby level of Four Seasons, Bangalore introduced the rarefied experience of loungy, relaxed afternoon teas to Bengaluru. In-house tea sommelier Mousumi Sharma has put together blends such as Apple Cinnamon Dust, Wild Berry Tales, Chocolate Mint and Orange Blossom, along with the classic

The art of pairing

Nair believes that each tea has its defined list of food accompaniments. High-Tea in Britain is said to be an extravagant and lavish affair,  accompanied by garden sandwiches,  scones, tarts, pies and cake. The rise and rise of High-Tea show how widely appreciated and accepted this mid-evening meal is.

The art of pairing the right food with the right cup of tea requires the sommelier to have some practice and a well-defined, sensitive palette

They  are best paired with very light food  such as white fish like sea bass or mild cheeses and desserts. Pakoras or a hot plate of vegetarian fritters go incredibly well with a piping cup of spiced chai, according to Samuel Massey, Director of Food &Beverage,Vivanta New Delhi, Dwarka.

Mandarin Oriental Hotel Group extraordinary effort

An extraordinary gesture for extraordinary heroes. Our team at Mandarin Oriental, Marrakech has been busily sewing masks to distribute to local hospital workers. Thank you to our community heroes; thank you to our MO heroes.

Tips for Executing a Successful Takeout Program

With the industry rapidly shifting, operators across all segments are innovating new ways to serve customers by expanding their delivery and takeout services. Restaurants are aligning with state-issued orders by increasing takeaway offerings, including family style meals and curbside pick-up options. Many are even providing free, no contact delivery or offering senior-only hours to ensure the safety of their customers.

The increased delivery and takeout demand has presented new challenges for operators who want to keep food quality high and wait times low. With a full system in place, operators can maximize profits, while also ensuring the highest food quality for their customers.

Cook Food the Way It’s Intended

Vector® Multi-Cook Ovens feature up to four ovens in one with independent temperature, fan speed and cook time controls. Without flavor transfer between chambers, this allows operators to meet customer demands with an unmatched volume and variety of food at the highest quality. Exclusive Structured Air Technology® delivers optimized, focused heat that results in faster, more even and consistent cooking—two times faster than conventional technology.

Maintain Food Temperatures with Radiant Heat

Heated holding cabinets with Halo Heat® technology distribute heat evenly and hold food to a consistent temperature without degrading food quality. With gentle, radiant heat that surrounds the food, these cabinets will ensure that it is hot and ready for pick up no matter when the customer arrives.

Holding cabinets are energy efficient and easy to install with no water required—saving money, time and energy, while satisfying customers and reducing food waste

Six Senses Douro Valley Unveils Major Expansion

Six Senses Douro Valley premiers its new Vineyard Wing to greatly enhance the wine estate with seven suites, three additional guest rooms and a meeting and event space accommodating up to 70 people. The 19th century manor house and surrounds, located in Lamego in northern Portugal, is set on a UNESCO World Heritage site within the world’s oldest demarcated wine region.,

The new guest accommodations, ranging from 430 to 1,140 square feet (40 to 106 square meters), are beautifully appointed to make for a very personal retreat and feature generous outside areas. Guests can customize their mini bars with fine wines and produce from across the Douro region. Authentic materials have also been incorporated into the design concept including vineyard tools of yesteryear and wall art inspired by wooden wine cases.

Radisson Hotel Group Announces Global Plan For A Future With Reduced Single-Use Plastics

Radisson Hotel Group will implement bulk amenity dispensers across all brands by the beginning of 2022, replacing small bottles for common bathroom products. This action will remove 57 million miniature amenities from circulation, avoiding the use of almost 500 tons of plastic annually and has a global commitment to #refusethestraw, ensuring plastic straws and plastic stirrers are no longer used in its hotels by 2021 and eco-friendly alternatives will be offered to guests upon request.

Radisson Hotel Group’s initiatives demonstrate the commitment and solidify its participation in the International Tourism Plastic Pledge

The Group is also running a series of innovative pilot projects in various locations, with the aim of finding new ways to drive plastic reduction globally. These include:

• In all the Group’s properties in India, a roll out of Commercial Reverse Osmosis Water Filtration systems to provide in-house bottled water and avoid the use of PET water bottles.  

• In Bangladesh, Radisson Blu Chattogram Bay View is piloting a similar installation and is replacing PET water bottles by in-house filtered and bottled quality water.

• To cut down on the use of 39,000 plastic water bottles in the average hotel each year the Group offers unlimited filtered water to guests. This is already in place in selected hotels such at the Radisson Blu Hotel Manchester Airport, UK, and the Radisson RED hotel Brussels and Belgium, additionally, guests are offered reusable Radisson Rewards water bottles

• In addition to making Radisson Meetings 100% carbon neutral, the Group is constantly striving to phase out single-use plastics in meetings and events across its portfolio and has already achieved this in over 200 of its hotels, with the aim to roll-out this initiative to other properties.

The Biggest Hospitality Trends of 2020

Seven hospitality design studios predict will be a ruling hotel and restaurant design

The environment is top of mind

An authentic—and results-driven—approach to sustainability in residential interior design, the hospitality world is taking its responsibility toward the planet equally as seriously Redesigning the structures and objects in our lives in direct response to climate change and in service to a healthier world, and it’s becoming the rule, not the exception Hotels are leveraging bigger design moves like carbon-neutral paint, biodegradable linens, and air-purifying sculptures, others are incorporating smaller gestures like water-saving showerheads and refillable carafes and water stations on each floor to replace plastic bottles. Others have slightly grander visions—resort brand Six Senses aims to be plastic-free by 2022 and is integrating sustainable initiatives like passive cooling, electric transport, and Earth Labs into each of its new properties

Designers are layering it on

With the eco-friendly ethos of reusing and repurposing, the experts predict that we’ll also be seeing a lot of layering in of vintage and recycled objects alongside new ones—a “mixology” of sorts, as Rockwell Group partner Shawn Sullivan, who recently designed the restaurant Chica in Miami, put it. “Rich environments are trending and achieved through a range of techniques—from layering multiple materials and patterns on patterns to mixing old and new with found objects,”

Self-care is front and center

“Right now, the world is full of noise pulling our attention in multiple directions at once,” Atelier Ace’s Sawdon says. “Hospitality seems to be moving toward creating grounding, holistic experiences for guests, providing them with mindfulness and elements of self-care.” “In 2020 designers should create ‘templates,’ designing in a way that leaves space for people to create their own experiences instead of having something forced upon them.”

We’re reevaluating our relationship with technology

As guests increasingly yearn for convenience and independence, much of the hotel experience has become digitized and executed via iPad or smartphone. “More integrated technology like self-check-in screens and self-check-out billing is limiting guests’ interaction with hotel staff

The Instagram “look” is over

The counter effect of hotels and restaurants clamoring to make their spaces as Instagrammable as possible is a swing in the other direction, toward what ASH NYC’s Cooper calls “decoration proper.” “The internet and social media have made copying and pasting ‘the look’—be it color blocking or eclectic modernism—so easy that I think we lose individuality and the ability to remember a place because they all look the same,”

 

   

The breakfast room at Maison de la Luz, designed by Atelier Ace and Studio Shamshiri.

The Scott resort in Scottsdale, Arizona, designed by AvroKO

Inside one of the villas at Six Senses, a wellness-oriented hotel brand, in Shaharut, Israel.

The lobby and concierge area of Nashville's Thompson hotel, designed by Parts + Labor

RADISSON HOTEL GROUP TO ROLL OUT BULK AMENITY DISPENSERS GLOBALLY

This initiative is expected to eliminate approximately 500 tons of plastic annually by implement bulk amenity dispensers across all brands by the beginning of 2022, replacing small bottles for common bathroom products

 The company has made a global commitment to #refusethestraw, ensuring plastic straws and plastic stirrers are no longer used in its hotels by 2021, with eco-friendly alternatives offered to guests upon request

They are also run a series of pilot projects in various locations, with the aim of finding new ways to drive plastic reduction globally. These include the upcoming roll-out of a waste collection and recycling program for the new bulk-amenity-dispenser containers and soaps in North America

SOURCE: hoteliermagazine.com

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“X1 is simple and user-friendly allowing guests to navigate and discover the programs they want to watch. With the voice remote, finding a channel, show or movie is now as easy as the click of a button and a simple voice command,” Four Seasons Hotel Philadelphia GM Ben Shank said in a statement.

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It’s sold as ground coffee in both regular and decaffeinated, and is currently available in the US and on the Jack Daniel’s online store.