All articles by Ky Nikitha
Ky Nikitha
A world of good
As doyenne of the wellness space and the founder of ESPA, Susan Harmsworth couldn’t be better placed to talk us through the spa and wellness trends affecting hotels in the months and years to come. She speaks to Elly Earls about what operators should be looking out for and what the wellness destination resort of the future will look like.
Plastic not accepted
Across the industry, hotels are committing to single-use plastic reduction by providing bulk-sized, refillable guest amenities. Natalie Healey speaks to Karin Sheppard of IHG and Marriott International’s Hemma Varma, to explore the role shifting guest expectations is playing in driving sustainable solutions and the challenges that come with implementing big changes across a global footprint.
A touch of France
Chef Thomas Keller has been in the business for four decades, and this year celebrates 25 years at flagship California-based restaurant The French Laundry. He tells Tina Nielsen that his love for the profession and a sense of duty mean it will be some time before he hangs up his apron.
Behind the kitchen door
As hotel restaurants are changing, kitchens have to keep up. Andrea Valentino talks to Sascha Triemer, vice-president of food and beverage at Atlantis, The Palm in Dubai, and Frank Wagner, chair of FCSI Germany-Austria, about how a hotel kitchen is designed, how much influence chefs have over development and the importance of keeping on trend as restaurants change.
The circle of lifestyle
Following the acquisition of Morgans Hotel Group in 2016, and entering into a strategic partnership with Accor in 2018, sbe founder Sam Nazarian has some big plans for growing in the global lifestyle space. He speaks to Phin Foster about ambitions for Europe, his unique proposition for development partners and why he wants to control the entire hospitality experience.
Market on the top
With 2019 having come to a close, our partners at the industry leaders in hospitality analytics, STR, highlight six European hotel markets that experienced performance growth in 2019, and look at the some of the reasons behind the numbers.
Manage to success
In the current hotel environment, general managers are expected to take on many roles front of house as well as in the back office. Ezio A Indiani shares his ideas on what makes a hotel general manager.
Plenty of fish in the sea
Driven by a love for the ocean and concern for marine conservation, Ángel León has long promoted sustainability from his flagship Aponiente base, and within three other restaurants, including one housed in the Hotel Gran Meliá Sancti Petri. He tells Tina Nielsen how this approach has garnered four Michelin stars and why he is on a mission to open diners’ minds when it comes to teaching us how much we have left to learn about the bounty of the sea.
What’s cooking?
In a dining scene experiencing constant reinvention, shifting guest demands and a shortage of adequately skilled labour, an ability to design both restaurant and kitchen spaces that are simultaneously appealing environments and easily reconfigurable is a must. Patrick Kingsland hears from food and beverage directors, and kitchen designers, about the opportunities that arise from meeting this challenge head-on.
A clean conscience
With recent protests focusing attention on both the climate crisis and hotel working conditions, operators have no margin for error when it comes to minimising the environmental impacts of housekeeping. Isabel Ellis talks to Debra Patterson, The Savoy’s sustainability manager, and Christian Lond, head of procurement for Denmark’s Brøchner Hotels, about balancing environmental and operational concerns.