Posts tagged with "hospitality"

SIRHA LYON 2023

The renowned food conference of the year, Sirha Lyon 2023, is back to host all the world’s professionals and experts in French and international cuisine. Thursday, January 19th, will mark the start of a unique five-day, immersive experience where executives and pioneers within the hospitality industry can exchange craft and culinary insights. Concepts become reality, reinventing the new world order of gastronomy and destination travel.

For its 21st edition, Sirha Lyon offers a total immersion in the heart of Food Service. For its 40th anniversary, this event is gathering more than 4,700 exhibitors and brands from all over the world to honour the restaurant, hotel and food industries. Held at Eurexpo, with 140,000 square meters dedicated to innovation and culinary excellence, this special edition offers an exclusive programs rich in novelties, demonstrations, performances and testimonials.

More than ever before, Sirha Lyon invites you to discover the latest culinary innovations. Discover foodtech discoveries such as the 3D food printing method by La Pâtisserie Numérique, which allows you to print in 3D chocolate, meringues or sugar paste for a quick and 100% homemade result.

Venture into the 250 square meter start-up village to meet the 30 new French entrepreneurs who are innovating for the food of today and tomorrow. On the program: plant-based foie gras, fruit and vegetable bars, seaweed snacks, and much more.

With VIP guests, feedback from food service experts and exclusive competitions such as the Golden Fish competition, Sirha Lyon reveals an unprecedented program.

Compete in 16 exceptional contests such as the World Pastry Cup, the Bocuse d’Or and the International Catering Cup, with the option to follow live, high-voltage tests carried out by candidates from all over the world, including the new rising stars of gastronomy.

Experience 9 event stages that offer various immersive experiences. At the inauguration of the Sirha Food Forum, enjoy the presence of nearly 80 renowned professionals including the famous Michelin-starred chef, Mauro Colagreco or Kevin Mauffrey, Deliveroo’s sales director, as well as unprecedented performances by renowned chefs. On the Sirha Coffee Show stage, rub shoulders with the best baristas in France and take part in alternate exclusive competitions. In addition, take a seat in the new restaurant dedicated to meats, Sirha Meat & Grill.

Introducing 14 international pavilions with almost 375 square meters dedicated to the Canadian and Saudi pavilions. Take a culinary world tour through the show’s aisles and get a sneak preview of products that combine quality and authenticity.

Day 2: baking and pastry, coffee, cooking, and agriculture.

Podiums of January 19 : 

  • International Catering Cup : Gold medal : USA ; Silver medal : France ; Bronzes medal : Czec Republic
     
  • Golden Fish Contest : Gold medal : Romain Paro ; Silver medal : Sandy Ruffray ; Bronzes medal : Eulalie Rus
     
  • Golden Shell Contest : Gold medal : Kevin Di Sarno ; Silver medal : Clément Marandon ; Bronzes medal : Jérémie Rubey
     

Sirha Food Forum – Theme: Technonature

Contest :

  • Pastry World Cupfirst day of the international final for the 18 selected countries. Under the theme of climate change, the teams composed of three pastry chefs (one ice cream specialist, one sugar expert and one chocolate maker) will join forces to take on the various challenges.
    >  9am to 6pm – Espace des Chefs
     
  • French bakery cupsecond and penultimate day of the competition for the twelve teams consisting of three bakers who will compete in the bread, viennoiserie, artistic buffet and snacking events.
    >  9am to 6pm – Sirha Bake & Pastry
     
  • Le Gargantua: final and prize-giving ceremony for the eight teams competing for the title of the best community management cook in France.
    > 9am to 11:40am – Sirha Métiers de bouche. Prize-giving ceremony at 12.20 pm.
     
  • French Barista Championshipopening of the first preliminary phase which will lead to the selection of the six best competitors judged on taste, cleanliness, technique, presentation and creativity which will be highlighted during the signature drink test.
    > 12.30 pm to 3 pm – Sirha Coffee Show
     
  • Alpro Latte Art Challengefinal and prize-giving ceremony for baristas who challenge themselves on different coffee-related challenges.
    > 9am to 11pm – Sirha Coffee Show. Prize-giving ceremony at 11:30 am.
     
  • French Coffee in Good Spirit Championshipfirst day of the competition to qualify for the world championship which highlights the mixology skills of baristas ranging from the preparation of a traditional Irish coffee (with whisky and coffee) to the creation of unique cocktails.
    > 3:30 pm to 6 pm – Sirha Coffee Show
     
  • World Burger Contest: award ceremony for the eight finalists who will challenge each other with three creative recipes for gourmet burgers: a traditional burger with a meat, poultry or a fish composition, a veggie burger and a sweet burger.
    > 1pm to 5:30pm – Sirha Métiers de bouche. Prize-giving ceremony at 5:30 pm.

Don’t hesitate to come and discover, on the Place des Lumières and throughout the show, Les Pépites de la Boulangerie : 19 trophies elected by a jury of experts made up of chain and independent bakers, distributors and various specialists.

> For more information on the day’s programme: click here


January 20th Contest Results:

  • The Gargantua contest  Gold medal: Hauts de France (David Rose and Thibaut Tanfin); Silver medal: Île de France (Camille Doyen and Marco Baeza); Bronze medal: Occitanie (Stéphane Baumard and Nawab Mohamed)
     
  • Alpro Latte Art Challenge  Gold medal: Addy Menon; Silver medal: Marine Vidot; Bronze medal: Chris Antoine
     
  • World Burger Contest Gold medal: Julien Chauvenet ; Silver medal: Louis-Gautier Lepers ; Bronze medal: Lionel ravel

The program for January 21:

Sirha Food Forum – Theme: Human well-being 

 
Contests :

  • World Pastry Cup: last day of the final and prize-giving by a jury of recognised professionals who will evaluate the 42 tasting desserts and three artistic pieces made by each country.
    > 9am to 6pm – Chefs’ area. Prize-giving ceremony at 6pm
     
  • French Bakery Cup: final and prize-giving ceremony of this 16th edition on the theme of the conquest of space.
    > 9am to 4.45pm – Sirha Bake & Pastry. Prize-giving ceremony at 4.45 pm.
     
  • Maître d’Hôtel Trophy: final and prize-giving ceremony of the competition sponsored by Carole Duval-Leroy, head of Duval-Leroy champagnes for more than thirty years. The 6 finalists will be judged on the basis of 5 tests in the form of workshops: professional culture, the art of service, the art of serving cheese, the art of coffee cocktails and the art of food and wine pairing.
    > 1pm to 5.30pm – Sirha Métiers de bouche. Prize-giving ceremony at 5:30 pm.
     
  • Barista French Championship: start of the second preliminary phase to qualify the 6 best candidates for the final on 22 January.
    > 9am to 1pm – Sirha Coffee Show
     
  • Coffee in Good Spirit Championship: launch of the preliminary phase to decide between the candidates before the final, based on innovative drink recipes that highlight coffee and spirits.
    > 3pm to 6pm – Sirha Coffee Show
     

Visit Place des Lumières to discover the exhibition of 81 Sirha Innovations products, including the twelve winning products of the Sirha Innovation Awards, until 23 January.

> For more information on the day’s programme: click here

Sirha Lyon 2023 International hospitality, restaurant, travel, culinary conference in France via 360 MAGAZINE.
Sirha Lyon 2023 International hospitality, restaurant, travel, culinary conference in France via 360 MAGAZINE.
Sirha Lyon 2023 International hospitality, restaurant, travel, culinary conference in France via 360 MAGAZINE.
Sirha Lyon 2023 International hospitality, restaurant, travel, culinary conference in France via 360 MAGAZINE.
Vaughn Lowery reports on Sirha Lyon 2023 in France via 360 MAGAZINE.
Vaughn Lowery reports on Sirha Lyon 2023 in France via 360 MAGAZINE.
City Suite via The Stay for Red Communications for use by 360 Magazine

The Stay Hotels

With a handful of design-led properties in prime urban locations in Istanbul and Alacati on the Aegean-facing Cesme Peninsula, The Stay Hotels’ guests can choose to be by the Bosphorus strait or the sea, but always with warm hospitality and curated culture. From a striking new property to an art exhibition, plus new food and music offerings, Stay tuned for a healthy and cultural spring with The Stay Hotels.

Bebek Hotel by The Stay

Perfectly located in the chic Bebek neighborhood, this 1950’s waterside retreat blends original art deco features with neon lighting and modern art by established and up-and-coming Turkish artists. At the heart of the hotel, The Terrace Restaurant delights guests with a new nine-dish menu curated by acclaimed chef Athinagoras Kostakos, famed for his modern Greek Meraki restaurant in London and time as Head Chef at the award-winning ‘Bill and Coo’, a fine-dining restaurant in Mykonos. On balmy nights, guests can dine on Aegean-inspired delights such as a classic, fresh Bebek Hotel Greek salad or a mouth-watering and cooling shrimp carpaccio.

The hotel’s chic seasonal rooftop bar is also re-opening for the summer as the place to go for sophisticated signature cocktails and a DJ-led soundtrack.

Bebek Hotel by The Stay’s atmospheric in-house Dragon Restaurant has long been the place to go for authentic Cantonese and Szechuan dishes. Interiors reflect the heritage of the cuisine with dragon motifs and rich red details—all with views across the Bosphorus strait. Now, every Sunday from 2 PM until midnight and Monday from 5 PM until midnight guests can also dine al fresco on specialties such as hot sour soup or crispy duck while a live band performs on the hotel’s waterfront Terrace Restaurant.

The Stay Warehouse

This former beer depot provides a coastal spot for guests to recharge and relax cocooned in olive tree-clad gardens home to a heated ionized pool and easy access to a glamorous beach club on the Aegean. Wood and brick from ancient Anatolian houses maintain the commitment to excellence in sustainable travel The Stay Hotels promote. The large and welcoming lobby also functions as an events space, reflecting the year-round commitment to cultural festivals, art exhibitions, workshops and performances.

Turkish contemporary artist Devrim Erbil is revealing his Renk Erbil-curated, nature-inspired Primavera exhibition—Primavera meaning spring—from 30 April until 15 June 2022 at The Stay Warehouse.

Born in Usak, Balikesir in 1937, Devrim Erbil has had a long and illustrious career both as an artist and a professor and director of prestigious fine art academies across Europe. Erbil’s retrospective of mixed media pieces that have been exhibited around the globe includes oil paintings, silk prints, sculptures and stained glass in exquisite colors. The artist is particularly famed for his abstract landscape paintings depicting Anatolia and Istanbul, for which he was honored with the Presidential Culture and Arts Grand Award, which recognizes distinguished Turkish figures. In 2004, the Devrim Erbil Contemporary Art Museum opened in Balikesir, honoring the area’s beloved local artist. His works have been exhibited internationally, from the Saatchi Gallery in the UK, Spain—where he was named Young Painter of the Year—to Budapest as well as all over Turkey, from Istanbul to Bodrum, Ankara and Izmir.

The Stay Boulevard Nisantasi (Opening June 2022)

Opening in June as the group’s fourth Istanbul property in the heart of the Fashion Quarter is The Stay Boulevard Nisantasi. This beautifully designed 82-room property is housed in an elegant building in the heart of Nisantasi and joins the established collection of luxurious and culturally connected properties. Guests will be welcomed by a unique blend of heritage, arts, culture and stellar design by acclaimed Turkish architect Mahmut Anlar.

This hip hideaway will offer rooms and suites blessed with view-giving terraces, walk-in closets, grand marble bathrooms and kitchenettes. Many of which connect for extended stays or large family groups. And for all-out indulgence, The Stay Boulevard Suite includes a terrace just made for sipping sundowners from your private hot tub as the sun sinks down over Istanbul. Naturally, the new hotel meets The Stay Hotels’ standards of excellence for sustainability, as part of Turkey’s first carbon-neutral independent hotel group.

Fast food article illustration by Heather Skovlund for 360 MAGAZINE

Dining Out for Life Fundraiser

The last two years have curtailed most public events, but Dining Out For Life® hosted by Subaru soldiered on by helping partner restaurants fill take-out or gift card orders while their own fundraising was severely limited. This year, nearly all of the 50+ Dining Out For Life licensed health care organizations are planning to host an event, inviting supporters to partake in a meal that will be meaningful to all involved.

Now in its 26th year, Dining Out For Life is magnificent in its simplicity: Dine at a participating restaurant and that restaurant will donate a generous portion of the day’s proceeds to a local health organization providing essential services to those affected by HIV/AIDS and other chronic illnesses. The 2022 fundraiser will be held on Thursday, April 28 in cities across North America. The event is traditionally held on the last Thursday in April, while some markets have alternate dates. To learn more about your region’s event and to make a reservation, click HERE.

Sixteen years ago, Subaru of America, the automaker committed to helping those in need, teamed up with the Dining Out For Life organization, along with spokespeople including Ted Allen, host of Food Network’s Chopped!; Mondo Guerra, Project Runway All Stars designer and HIV advocate; and film and television actor Pam Grier (Foxy Brown/Jackie Brown), who said: “While many of us may be limited in what we can donate, we can contribute our time to causes we care about. Consider sharing what you can by becoming a volunteer!”

Since 2006, Dining Out For Life has raised more than $52 million dollars with support from Subaru, thousands of restaurants and hundreds of volunteers.

 “Subaru and our retailers are committed to caring for our communities nationwide, and over many years of partnership, we’ve been privileged to support the HIV/AIDS community through Dining Out For Life,” said Alan Bethke, Senior Vice President of Marketing, Subaru of America, Inc. “We’re excited to bring Dining Out For Life back to cities across North America and invite people to sit down for a meal and show their support for their neighbors who are currently living with HIV and other chronic illnesses.”

How to participate:

  • Visit their website to find a Dining Out For Life event in your community.
  • Support participating restaurants – make a reservation, order takeout, or purchase gift certificates.
  • Donate directly to Dining Out For Life service organizations to support the continued work they do to make communities healthier.
Yeyos store and food via Visit Bentonville for use by 360 Magazine

Bentonville Restaurants × James Beard Awards

Three Bentonville food establishments were represented among the James Beard Foundation® 2022 Restaurant and Chef Awards semifinalists list in advance of the returning James Beard Awards® presented by Capital One.  

“There is no doubt in our region that Bentonville possesses an impressive food culture, and this national esteem is key for continuing to grow our reputation as a true culinary destination,” said Kalene Griffith, Visit Bentonville President. “The collaborative culinary scene here continues to establish its national influence.”

This semifinalist recognition acknowledges their contributions to the national food culture in the United States, according to the Foundation. Bentonville was represented in the following categories:

  • Outstanding Hospitality Presented by American Airlines: The Preacher’s Son
  • Best Chef, South (AL, AR, FL, LA, MS, PR): Rafael Rios, Yeyo’s
  • Best Chef, South (AL, AR, FL, LA, MS, PR): Matthew McClure, The Hive

Notably, the James Beard Awards are considered to be among the nation’s most prestigious honors. The Awards recognize “exceptional talent in the culinary and food media industries, as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive,” according to the Foundation.

The James Beard Foundation’s Restaurant and Chef Awards were established in 1991 and is one of five separate recognition programs of the Awards. For more information on this year’s Restaurant and Chef Award Semifinalists, see HERE. For more information on Bentonville’s innovative culinary scene, click HERE.

About Visit Bentonville

Visit Bentonville is funded by the Bentonville Advertising and Promotion Commission which was established in 1996. The Commission is supported by a 2% tax on lodging and meeting space and a 1% tax on restaurant and dining establishments. The organization’s mission is to brand, promote and sell Bentonville as a tourism destination, stimulating economic development. Visit Bentonville leads the planning of sports, meetings and group tours while also marketing leisure experiences that include arts, cycling, culinary, film, music, and aviation. Visit Bentonville also collaborates with tourism offices throughout the state of Arkansas to create positive economic impact while increasing tourism amenities for both visitors and residents. For more information, click HERE.

Travel illustration by Samantha Miduri for use by 360 Magazine

3 Ways Technology Will Change How We Book Travel

The travel and hospitality sectors are in the midst of a massive technological transformation that will affect how you book travel and stay at hotels moving forward. Tech savvy customers will come to expect the convenience that artificial intelligence brings. This vision is what I like to call ‘high-tech automation with high-touch personalization and customization.’

Here are three mega-trends leading the way toward realizing this vision:

Artificial Intelligence Will Personalize Your Travel Booking Experience 

Online travel agencies (i.e. Expedia, Booking, or my company HotelPlanner) are working toward becoming smarter, more seamless and more personalized and customized than ever before. Access to increasing amounts of data is transforming the customer experience for online booking, allowing for smarter search functionality and better tailored results for each unique customer.

As for the top customer concerns of price and flexibility, the solutions brought by AI can lead to enhanced hotel inventory connectivity to deliver better price accuracy and more real-time options to fit any budget.

For example, the hotel booking engines of the future will already know you want a hotel with a good gym or pool, that’s pet friendly or eco-friendly, or has some other amenity, feature, or price point that’s important to you.

Voice-Enabled Services Will Grow With the Rise of the ‘Internet of Things’

AI-driven advancements in natural language recognition are making voice search the industry’s next big trend. Voice activation will continue to expand with the rise of the Internet of Things and smart homes, smart cars and smart offices.

For example, at the height of the pandemic, my company launched what we believe is the next generation of call center customer service:  a 24/7 global gig-economy based call center connected to customers through AI-enabled VOIP. This voice-enabled technology allows us to connect the right customer with the right agent to provide personalized service, and to convert more sales of course.

And now you can even use Alexa to make a hotel reservation. (Give it a try and please email your feedback to feedback@hotelplanner.com).

Big Data & Predictive Analytics Will Know You Better Than You Know Yourself

Data is king, but only if you know how to interpret the data in real-time for ‘actionable intelligence’ as they say in the military. Travel technology firms and hotels will employ predictive data analytics and advanced machine learning solutions to anticipate and then deliver more bespoke services based on each customers’ unique needs and wants.

For example, at hotels this might include contactless check-ins, Alexa devices in your hotel room, or perhaps the hotel gym’s personal trainer offers you a free session since the hotel already knows that health & fitness is important to you.

For online travel agencies, they will focus on a more personalized user experience to engender your customer trust and loyalty. So when you go to search for a hotel, the site already knows exactly the type of hotel you want based on previous bookings or your unique digital footprint.

These are just a few examples of how technology is rapidly evolving to meet the current and future needs of travelers who are now expecting a more tech-savvy and personalized experience.

Written by John Price, Co-Found and CIO, HotelPlanner

 

John Price headshot via Christine Lenzo for use by 360 MAGAZINE
Wine art graphic via Allison Christensen for use by 360 Magazine

CHRISTIAN OJEDA NAMED LUCIA RESTAURANT & BAR EXECUTIVE CHEF

Christian Ojeda heads to the California coastline on February 1, 2022, to serve as the latest executive chef of Lucia Restaurant & Bar. The search for the perfect, new executive chef ends as Ojeda is set to join the withstanding Bernardus culinary team. Ojeda comes from Montage Deer Valley Resort in Park City, Utah, where he, too, was named executive chef.

Bernardus Lodge & Spa is known for its lavish lodging sporting 73- rooms in California. Adding Ojeda to the team is sure to introduce even more luxury to the estate. With 20+ years in the culinary industry, Ojeda originally graduated from the Art Institute of Denver with a Bachelor of Arts degree in hospitality management. He has worked in an array of European kitchens, along with Joël Robuchon and Hubert Keller’s notorious Fleur de Lys in Las Vegas. He has worked in other esteemed kitchens such as the Auberge Resort Collection’s Calistoga Ranch, Sky Lodge, Utah and his most recent executive role at the Montage Deer Valley Resort, Utah’s single Five-Star, Five Diamond hotel acreage.

The Chilean-rooted chef Christian Ojeda has mastered European culinary practices that set him apart. Combined with his superb style and flavor methodology, Ojeda is sure to enhance Lucia Restaurant & Bar only further. Sean Damery, vice president and manager of Bernardus Lodge & Spa, expresses his excitement for Ojeda joining the culinary team. He states, “We’re extremely proud of Lucia’s legacy and look forward to chef Christian taking the dining experience to the next level. His depth in flavor-forward techniques and presentation are a perfect fit for Lucia. Given the rich local resources in Monterey County – from land to sea – his style and creativity will have no boundaries.”

LUCIA RESTAURANT & BAR

Set amongst lush orchards and vineyards, the 90-seat Lucia Restaurant & Bar sports 2,300 sq. ft. with a heated dining terrace and opulent main dining room. The structuring and design of the dining room will have you in awe; adorned with white Italian leather, French floors, chandeliers and exterior fireplaces that engulf you in the remarkable culinary experience. Selections of private dining venues ranging from the Cooper’s Den to the 12-seat Wine Cellar, the five-seat Chef’s Table to the 15-seat Magnum Room, Lucia Restaurant & Bar offers a truly exceptional dining experience with menus assisted by a 15,000-bottle wine cellar.

ABOUT BERNARDUS LODGE & SPA

If you’re in search of a relaxing, true wine country retreat; look no more. Blending opulence with modern style, Bernardus Lodge & Spa is the perfect wine country vacation destination. Esteemed as a Forbes Travel Guide Four Star property, Bernardus Lodge & Spa reopened in 2015 as a fully refurbished resort. The estate is set on 28 Carmel Valley acres overflowing with vineyards, sporting 73 guestrooms, suites/ villas, the celebrated Spa at Bernardus, the one and only Lucia Restaurant & Bar and so much more. Bernardus Lodge & Spa is located on the Monterey Peninsula, 120 mi./193 km, south of San Francisco and 330 mi./531 km., north of Los Angeles. For information, contact Bernardus Lodge & Spa at 831-658-3400 or visit www.bernarduslodge.com.

image by RED hospitality for use by 360 magazine

RED Hospitality and Leisure

RED Hospitality and Leisure is a leading provider of resort services including destination services, watersports, beach and recreation operations, destination management services and transportation. Their clients include premier brands such as The Ritz-Carlton, Westin, and leading hotel REITS in North America and the Caribbean. Their company motto is “Exceptional Experiences by Exceptional People.” RED specializes in providing critical guest-facing departments with subject matter experts, passionate associates, and dedicated management.

With a vertically integrated model, it allows them to provide an end-to-end, highly curated guest experience, driving increased guest satisfaction and revenue for our hotel partners. We work closely with clients to ensure seamless and transparent integration of brand standards. The RED team is made up of hospitality professionals dedicated to turning revenue negative or neutral departments, such as recreation and concierge, into profitable and engaging areas of our client hotels.

Last week, 360 Magazine got the opportunity to speak with Jason Campbell who is responsible for leading RED’s five markets and its subsidiary businesses. With over twenty years of experience in hospitality – focusing on hotel integration, opening project management, guest service standards, and organizational capabilities – Jason provided a lot of insight and useful information to understand the industry.

What brought you into the hospitality industry?

I couldn’t wait to get my work permit when I turned 14 and my first position was at Chesapeake Bagel Bakery in Northern Virginia. I got a thrill out of managing the ‘rush’ each day and the ability to put a smile on someone’s face by providing them genuine service. I went on to study Hotel Management in high school and after competing in DECA, I was confident I would make my passion for hospitality my profession. I later joined Great American Restaurants and learned the importance of team service, which transformed me into thinking more about ‘we’ and less about ‘me’. There was so much more we accomplished together than as individual contributors, which became a part of my management philosophy thereafter. One afternoon we toured a nearby full-service, Marriott hotel and it opened my eyes to all the positions you could learn in the hotel business – from accounting, management, events, food and beverage, front office, valet, concierge, retail, and spa, it put me on a path to seek out a company which I could grow within to learn as much as I could. I started with Marriott as a pool server in Orlando at The World Center hotel, our biggest property at the time, and worked my way up to a Senior Director at their Corporate office in Bethesda leading various teams of operational subject matter experts.

What would you say helped get you where you are?

I was fortunate to start working early and understanding how organizations function. This allowed me the opportunity to be groomed by incredible mentors early in my career. I had a ‘fire in my belly’ which kept me curious to learn more and push beyond my comfort levels which accelerated my learning. Reading books like ‘Setting the Table’ by Danny Meyer broadened my perspectives on how other companies were building their success and created inspiration for me. Throughout my career, I would raise my hand to take on a new project or move into unknown territory. I found I enjoyed projects which required the ability to work well in ambiguity, innovate ideas and test hypothesis, then refine and document processes and procedures to drive sustainability of those initiatives. These projects then presented themselves more frequently and I’ve been thankful to be able to write my own job description for the past decade of my career, focused on building organizations moving from the startup phases of a company’s lifecycle, into to their adolescence and growth stages.

What are some of the biggest challenges you’ve faced/currently facing?

The hospitality industry is one of many industries experiencing a labor shortage right now, further compounded by the return of unprecedented demand it’s going to be a constraint over the upcoming quarters as the workforce resets and restabilizes post-COVID. We’ve turned this challenge into a strength by focusing on the development of our current employees, up and down the organization. Our philosophy is if we can recruit the best and invest in their continuous development, we will be able to build our bench over time and capitalize on the human equity which differentiates us from our competitors. We have been allocating resources to not only respond to the weekly demand and provide quality products and services, but to further enhance the training tools and resources we have available to our team members. Additionally, we provide various coaching programs for our management team, making them more versatile, compassionate, and effective in their roles, as well as consistency driving the company’s culture across five marketplaces. This will continue to translate to us having low turnover than industry averages, and a solid foundation to build momentum behind. We run a fast-paced business with high expectations, and if we can show someone a path to continue to grow their career, the future opportunities are endless.

How would you describe your efficiency of operations?

We lead our business units by empowering our managers and employees to make decisions which they believe are in the best interest of the customer, our clients, and the business. This allows us to be more productive as an organization and gives us the opportunity to admit when we make a mistake, which is really a win-win, in that it encourages continuous improvement in a comfortable, trusting environment. We would rather our teams try and fail, than fail to try. If we do fail, we fail fast, learn what didn’t work, pivot, and try again. We are thankful in that our teams are highly committed and highly motivated individuals, who have embodied this framework, which has allowed us to launch new initiatives such as retail operations on land and at sea, developing and accrediting a new sailing academy, creating marine biology expositions to teach guests about local marine life, and activating community programming events to support the neighborhoods we do business in.

Any exciting collaborations in the future?

This quarter, we will be launching a social media management strategy, including a once in a lifetime position to hire a brand ambassador who will travel and experience our brands around South Florida and the Caribbean, curating the content they create to share our company’s story and the first-hand experiences our customers and employees experience. We recently engaged a Public Relations agency who is helping us identify additional opportunities to participate in and sponsor industry conferences, guest speak on discussion panels, and network with lifestyle companies in similar spaces to support the fast rebound of travel.

We’re fortunate to have incredible partners in the luxury and boutique hotel space today, which really resonates with our customers and our brand. From a guest perspective, our goal is for our teams to be in differentiated from the hotel employees, and because RED employees share similar core values, ethical alignment and exemplary hospitality skills as the hotels and brands we work with, this is another advantage of both parties. We operate as an extension of their executive teams, leading and supporting departments they can depend on, which results in the continued collaboration of group efforts to coordinate and plan special events such as unique Festive Season offerings.

Any advice for those working in the hospitality industry?

More of a thank you. This downturn has had the worst impact to our industry in history. I’m inspired by those who double downed and had faith in the recovery of travel and the tenacity to see through what an accelerated return to business demands is now. There are still challenges which lie ahead and I think those who have invested in themselves and their company’s success over the past year are going to have many opportunities to grow into their next roles. A shared benefit to those who have stayed engaged and been fortunate to remain a part of a company, have adapted to wear many hats and understand the intricacies of other parts of the business, the connectedness and importance of each of those disciplines. The human equity which RED has produced over the past year is one we will continue to cultivate as we build our bench strength, deploying our top performers into more complex markets and higher visibility opportunities, such as the launch of new markets and properties next year.

How did COVID impact RED?

RED, like all travel companies, had to significantly consolidate operations when demand evaporated at the start of Covid. Interestingly, the closure of international borders created a change in domestic traveler’s preferences, and encouraged them to seek homeland destinations, often gravitating to the sun and sea. This summer, we had record demand with travelers from Texas, New York, Florida, and North Carolina being the first to return, most notably to our Sebago offerings in Key West.

The pent-up demand led to travelers staying in destination for longer, and often spending more than years prior, because they had more expendable income after foregoing their annual vacation the year prior. RED offers outdoor experiences, which were in high demand as guests returned, and we continue to see stronger than anticipated demand through September and October which are our typical shoulder slower months. This is encouraging to us, and we predict a busy year lies ahead, especially as inbound international travel returns.

Any plans for expansion?

Indeed. It’s one of our company goals for the next year. We launched our first international market and operations at The Ritz-Carlton in Turks and Caicos in June, which we plan to expand upon very soon. We also expanded to two new hotels in Key West and signed a new contract to launch at two new hotels by the end of 2022.

There are many hotel owners who reinvested in their properties during the pandemic and are preparing to reopen operations in the upcoming quarters. Over that same period, RED has further solidified its value proposition, which provides owners and operators a turnkey solution to their recreation, tour and activity and watersport experience offerings. Our background in preopening project management, operational execution and building high performing work teams with exemplary service and technical watersports skills tells a compelling story. We will continue to look for clients we can build more of these symbiotic relationships with.

Is there anything else you’d like to share with us?

There is a specific competency and skill set we’ve begun to speak about internally and are starting to see gain traction in social and training platforms, which is Emotional intelligence. The recovery from this pandemic is one which has impacted everyone in the world and has provided a common experience amongst all of us which didn’t exist before. Although each of us may have experienced it differently, it is something which we hope can bring us back together and teach us to be more empathetic to one another, building on those connections amongst us. Of course, we recommend one of the best places you can have those conversations is onboard one of our catamarans with a beverage in hand, watching the sunset fall off the horizon. Safe travels to everyone and thanks for the time. We hope to see you soon.

More on RED Hospitality and Leisure here.

Yacht Illustration by Reb Czukoski for use by 360 Magazine

&Beyond Yacht Charters

&Beyond Yacht Charters is pleased to announce details on their fleet of yachts for the 2022 season and an exciting new “Stay + Sail” experience with Lovango Resort & Beach Club. The USVI (US Virgin Islands), an easy-to-reach destination for Americans that requires no passport, is the perfect place to escape the winter. &Beyond Yacht Charters wants travelers to reimagine their next Caribbean vacation, charter a yacht and explore further in 2022 with their expert crew of captains and chefs.

The team is dedicated to environmentally conscious hospitality and pride themselves on immersing guests in the uniqueness of the USVI while offering experience-rich, fun-filled luxury charters creating memorable vacations for families and friends. With 14 yachts currently available, there is one that will appeal to every group size and style.

Lovango Resort + Beach Club, the first new build resort in the USVI in more than 30 years, opens on December 20th for the 2022 season with luxury treehouses, glamping tents, villas, an enhanced retail village, dining options, and beach experiences. Set on its own private island ten minutes off the coast of St. John, Lovango Resort + Beach Club is accessible by way of private ferry from St. John and St. Thomas or via private boat. Guests can explore 45 pristine acres and winding hiking trails overlooking the sea, coral reef snorkeling, waterfront dining, an ocean-facing infinity pool, and three beach club experiences including the island’s Beach Club and an exclusive resort launch. Guests can relax and then enjoy a 3 to 4 day private catamaran charter direct from the island with &Beyond. The “Stay + Sail” option is the best of Land and Sea that the USVI has to offer.

How It Works

All of the &Beyond crewed yachts are extremely well executed to provide you with a luxurious stay. Each one is uniquely and tastefully decorated, including everything you will need and is equipped with a range of “toys” for your enjoyment. Yachts vary in accommodations and amenities from 2 to 5 ensuite layout options. Planning your trip is simple with an &Beyond consultant who will organize your entire stay from fine dining to land and sea activities. Whether you are interested in diving, snorkeling, learning to sail, fishing, or want to explore on land, the skilled crew will make sure all desires are met and expectations exceeded.

Dining

&Beyond chefs tailor their bespoke menus to your dietary needs and preferences. All meals are carefully prepared, plated, and served with thoughtfully crafted cocktails or curated wines.​

The Crew

All crew members are professional, experienced, and receive ongoing continuing education from &Beyond, ensuring they deliver the best service and hospitality. Their continuing education on the history of the USVI, the local island fauna and flora, the marine life, and its delicate reef systems, allows them to fully immerse visitors in the environment.

Activities & Safety

Yachts are fully equipped with snorkel gear, paddleboards, kayaks, floating mats, necessary safety equipment, and all the extras you will need to ensure your experience in the water is just as great as on the water. Premium amenities like snuba and foil boarding are also available. Certain yachts including Felix, Big Nauti, True Story, and Dream Catcher offer onboard scuba diving. Guests can complete their scuba certification dives or enjoy the Discover Scuba Diving program directly from these yachts. Felix also offers free-diving initiation courses.

Charter rates begin at $410 per person per night, including the services of a Captain and Chef, all meals, beverages, and activities. In addition, the yacht also includes two dedicated seabobs.

About &Beyond Yacht Charters

&Beyond Yacht Charters is a professionally crewed yacht charter and yacht management company out of the USVI. The team is dedicated to environmentally conscious hospitality, providing memorable vacations for families and friends that positively impact their lives. They pride themselves on immersing guests in the uniqueness of the USVI and providing experience-rich, fun-filled luxury charters. Their experienced management team provides a fully comprehensive and expert yacht management service to yacht owners, designed to optimize their yacht investments.

safari illustration by Heather Skovlund for 360 Magazine

Angama Mara’s Map Room

Angama Mara, the award-winning luxury safari lodge perched on a cliffside overlooking Kenya’s Maasai Mara, has created a new Map Room to give guests a deeper understanding of the Mara, Kenya and East Africa. Comprising more than 60 maps, books, photography and artifacts, the Map Room is somewhere quiet for guests to spend time between game drives, while gaining a sense of place within the region.

“At Angama, we believe stories shared with our guests are what they remember long after they have left Africa. Being one of the earliest forms of human communication, maps tell stories. And we have so many more to share with our guests with the addition of our handsome new Map Room,” says Angama CEO Nicky Fitzgerald. 

As guests enter, they will notice the room’s centerpiece: a distressed steel map installation of the Mara Triangle, designed by South African sculptor Simon Bannister. Guests, especially younger ones, can have fun placing steel animal cut-outs on the interactive map, showing where each was sighted while out on safari.

Some of the maps were illustrated exclusively for Angama, while others were sourced from the Royal Geographic Society in London, as well as various museums and libraries, with one dating back to 1608. The icons hanging on the East Africa photographic wall celebrate four of Angama’s favorite wildlife legends: Scarface of the Maasai Mara; the great tuskers Tim and Ahmed; and Gertie, the famous long-horned rhino from Amboseli.

The Map Room is also home to a collection of natural history books, Maasai artifacts and animal skulls. Baskets filled with map-themed puzzles and games, and a Maasai dress-up box ensures younger guests are entertained while their parents explore the space.

Set at the heart of the lodge, the Map Room neighbors the Photographic Studio, Swimming Pool, Safari Shop, Beading Studio and Fitness Room. This spacious room is also perfect for a special dinner occasion from fireside meals for eight or more, to a grand gathering of up to 30 guests. Equipped with a drop-down screen and Wi-Fi, the Map Room can also be set up for movie screenings, as well as presentations for up to 60 guests.

About Angama Mara

Angama Mara is a remarkable owner-run safari lodge located high above Kenya’s Maasai Mara, considered by many to be the loveliest game reserve on the continent and home to Africa’s most dramatic landscapes and wildlife encounters. Here guests will find two intimate camps of just fifteen glass-fronted tented-suites each, a private airfield and access to the Mara a mere 10-minute drive from the lodge, along with a famously warm Kenyan welcome. Situated on the very site where many of the iconic scenes from Out of Africa were filmed, tailor-made days on safari are as action-packed or as gentle as guests choose them to be: hot air ballooning, garden-to-table lunches in the Shamba, walking safaris, hosted photographic safaris, interactions with the fascinating Maasai culture or simply doing nothing at all. The lodge is perfectly complemented by the new Angama Safari Camp, an exclusive-use, light footprint tented camp set deep in the Maasai Mara moving amidst its abundant wildlife.

hotel via 360 Magazine for use by 360 Magazine

Four Seasons Resort Nevis Celebrates Alexander Hamilton

Hamilton’s story may have begun on the small island of Nevis, but the impact he made in US history made him a household name. And this fall, Four Seasons Resort Nevis invites guests to take a walk through history as they experience the birthplace of one of the United States’ most notable Founding Fathers with the newly launched Alexander Hamilton package. Fans of the famed Hamilton musical may not realize that the Caribbean island the show refers to is the island of Nevis, but they will now have the opportunity to learn about where it all began for this young historical leader.

“Nevis might be a little unknown island at the edge of the Caribbean, but it’s filled with so much history,” says Yvette Thomas-Henry, Regional Vice President and General Manager. “Not much has changed with Charlestown since those times, so you can really feel the legacy of what once was when Hamilton was living on the island.”

With rates starting at USD 9,660 per night, the Alexander Hamilton package includes $1,000 per person Resort credit that can be used for a wide variety of dining, activities and experiences. A private rum pairing dinner, a movie night with dinner under the stars, an historical botanical tour with Guest Experience Director Mac Kee France, and an exclusive Hamilton-style portrait painting session for guests to take home are also a part of this historical experience.

Not only will guests get to experience a piece of Nevisian and American history with this package, but they’ll also get to stay in a suite inspired by and named after Nevis’ most famous native son. In the recently redesigned one-bedroom suite, the décor is light, clean and fresh,  while preserving the humble charm of Nevis with hints of Caribbean notes from the botanical wallpaper in the bedroom to the uniquely designed chairs that feature the island’s ambassador, the Green Vervet monkey. Guests will come to find that the 1,761 square foot suite is an inviting space ideal for entertaining—hosting family and friends for an intimate dinner around the table with seating for up to eight or unwinding outdoors on the expansive patio for a nightcap while enjoying the Caribbean breeze and sweet sounds of Nevis. 

Guests who have passed the four-day “Vacation in Place” period are also welcome to explore the island and visit the former Founding Father’s home. By reserving an island tour with a historical storyteller, guests can visit Hamilton’s birthplace, located just 10 minutes from the Resort in the heart of Charlestown. The two-story building overlooking the Charlestown Harbour is called the Hamilton House. It houses one of the island’s two museums on the first floor. The second floor is the meeting room for the Nevis House of Assembly. The stone building was built around 1680 but was destroyed in an earthquake in 1840 and restored in 1983. Hamilton’s original home is also located on the property after being restored due to the same earthquake. 

In addition to sharing the history of Alexander Hamilton in the Caribbean, the package will make a donation to the Broadway Cares/Equity Fights AIDS foundation, an organization that helps provide groceries, medication and health care for those affected by HIV/AIDS, COVID-19 and other life-threatening illnesses.  

Far from “forgotten spot in the Caribbean” anymore, travellers to Nevis can walk in the footsteps of U.S. Founding Father Alexander Hamilton with a Spotify playlist curated by BELLOSOUND for guests on property to enjoy.

About Four Seasons Resort Nevis

Four Seasons Resort Nevis is located on the western coast of the Caribbean island of Nevis, sister island to St. Kitts, and the birthplace of U.S. Founding Father Alexander Hamilton. A place where love and harmony is ever-present, Nevis is a spirited and soulful haven, where both serenity and adventure can be pursued endlessly. Our island home is beaming with natural beauty, from the green summit of Nevis Peak, down to the sugar-soft sand of Pinney’s Beach. Play golf alongside the Green Vervet monkeys, dive into the sea to explore the nearby reefs, reconnect with nature at our serene Spa, or toast the colourful sunset as you dine on the water’s edge. With 189 spacious rooms and suites and more than 50 luxurious villas, the Resort has been delivering authentic Caribbean hospitality for more than 30 years. Whatever your preference, here in paradise, the opportunities for perfection are infinite.